CN105146325A - 一种鱼骨柠檬清新保健面条及其制备方法 - Google Patents
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Abstract
本发明公开了一种鱼骨柠檬清新保健面条,是由下述重量份的原料制成:小麦粉180-182、猪皮18-20、小麦胚芽油4-6、菊花酒15-17、布渣叶3-5、桔梗3-4、向日葵叶2-3、百合子2-3、柠檬草8-10、鱼骨8-9、青稞粉20-22、水适量。本发明制备的鱼骨柠檬清新保健面条,将猪皮脱脂、热气膨化法加工处理,丰富面条胶原蛋白营养成分,同时更增香浓软韧口感,与其他营养功能成分复配,适合各种人群食用,而且鲜美香浓,筋道、爽滑,面条之间不易粘连,还具有消食健胃、清热凉血、抗菌消炎、补钙壮骨的功效,具有较好市场应用前景。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种鱼骨柠檬清新保健面条及其制备方法。
背景技术
我国是小麦第一大生产和消费国,年产1.2亿吨,小麦粉制品是我国北方地区的第一主食品,面条是小麦制品的主要形式。研究指出,面条的营养成分不够丰富,且营养成分不平衡,难以满足以面食为主的消费群体对营养和健康的要求。为了对小麦为主食的营养改良和强化来提高人民营养水平已成为国内外研究的热点之一。
猪皮,又称“猪肤”,经涨发的猪肉皮又称“皮肚”。鲜猪皮的主要成分是水,蛋白质,脂肪和维生素,还有少量的纤维素和钙、磷、铁等矿物质。猪肉皮中蛋白质以胶原蛋白为主,其含量约占80%以上,同时还含有少量白蛋白、球蛋白和弹性蛋白。胶原蛋白具抗衰老、提高免疫力、活化细胞机能、抑制癌细胞和活化筋骨等功能,经常食用可以改善人体微循环和细胞新陈代谢,使C水功能低下的组织细胞得到改善,精血得以及时补充,促进细胞生长能力[I9],使肌肤滋润丰满,增进皮肤弹性,进而减少皱纹,同时还可使头发柔顺,富有光泽,起到抗衰老的美容和护发作用具有十分可观的营养价值,是一种高蛋白、低脂肪的营养食品材料。但因猪肉皮特有的异味、加工不方便、消化吸收率相对较低等原因,除很少一部分用来做明胶、乳化猪皮、猪皮粉、皮冻膏和肘花肉外,常将其扔弃,猪皮的营养价值和功用未能得到充分利用。
为此本发明将猪皮脱脂、热气膨化法加工处理,研磨成细腻粉体,添加其他营养功能成分,制备一种营养丰富、风味独特的面条,口感更加香浓,质地光滑、软韧爽口。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种鱼骨柠檬清新保健面条及其制备方法。
本发明是通过以下技术方案实现的:
一种鱼骨柠檬清新保健面条,是由下述重量份的原料制成:
小麦粉180-182、猪皮18-20、小麦胚芽油4-6、菊花酒15-17、布渣叶3-5、桔梗3-4、向日葵叶2-3、百合子2-3、柠檬草8-10、鱼骨8-9、青稞粉20-22、水适量。
一种所述的鱼骨柠檬清新保健面条的制备方法,包括以下步骤:
(1)、将新鲜猪皮脱毛除杂洗净,加入含有3-5%NaHCO3的溶液中漂煮30-35分钟,脱脂后漂洗至表皮pH为7,整形切制成块,加入菊花酒中浸制1-2小时,加热煮制85-90℃,加入柠檬草焖制汁液微干,拣出猪皮块均匀摊开,在45-55℃下热风干燥20-22小时,再送入烤箱,在90-100下烘制38-45分钟,再在230-235℃下烤制完全膨化,再破碎研磨成粉,得膨化猪皮粉;
(2)、将步骤(1)煮制柠檬草入锅,盖上蒸帘,放上洗净除杂鱼骨,加水煮沸10-15分钟,捞出放入含有1-2%柠檬酸的冰水中浸制20-30分钟,捞出沥干,粗粉碎至10-20目,放入微波烘箱,控制温度118-120℃进行微波烘焙至出香,再精磨至80-100目,得鱼骨精粉;
(3)、将布渣叶、桔梗、向日葵叶、百合子混合粉碎至10-20目,加5-7倍水煎煮40-60分钟,过滤去渣,得煎煮液;
(4)、将膨化猪皮粉、鱼骨精粉、小麦粉混合均匀,加入煎煮液及其他剩余原料混拌均匀,加适量水揉拌成团,放入面条机中进行面条制备,即得。
本发明的优点是:
本发明制备的鱼骨柠檬清新保健面条,将猪皮脱脂、热气膨化法加工处理,丰富面条胶原蛋白营养成分,同时更增香浓软韧口感,与其他营养功能成分复配,适合各种人群食用,而且鲜美香浓,筋道、爽滑,面条之间不易粘连,还具有消食健胃、清热凉血、抗菌消炎、补钙壮骨的功效,具有较好市场应用前景。
具体实施方式
一种鱼骨柠檬清新保健面条,是由下述重量份的原料制成:
小麦粉180、猪皮18、小麦胚芽油4、菊花酒15、布渣叶3、桔梗3、向日葵叶2、百合子2、柠檬草8、鱼骨8、青稞粉20、水适量。
一种所述的鱼骨柠檬清新保健面条的制备方法,包括以下步骤:
(1)、将新鲜猪皮脱毛除杂洗净,加入含有3%NaHCO3的溶液中漂煮30分钟,脱脂后漂洗至表皮pH为7,整形切制成块,加入菊花酒中浸制1小时,加热煮制85℃,加入柠檬草焖制汁液微干,拣出猪皮块均匀摊开,在45℃下热风干燥20小时,再送入烤箱,在90下烘制38分钟,再在230℃下烤制完全膨化,再破碎研磨成粉,得膨化猪皮粉;
(2)、将步骤(1)煮制柠檬草入锅,盖上蒸帘,放上洗净除杂鱼骨,加水煮沸10分钟,捞出放入含有1%柠檬酸的冰水中浸制20分钟,捞出沥干,粗粉碎至10目,放入微波烘箱,控制温度118℃进行微波烘焙至出香,再精磨至80目,得鱼骨精粉;
(3)、将布渣叶、桔梗、向日葵叶、百合子混合粉碎至10目,加5倍水煎煮40分钟,过滤去渣,得煎煮液;
(4)、将膨化猪皮粉、鱼骨精粉、小麦粉混合均匀,加入煎煮液及其他剩余原料混拌均匀,加适量水揉拌成团,放入面条机中进行面条制备,即得。
Claims (2)
1.一种鱼骨柠檬清新保健面条,其特征在于是由下述重量份的原料制成:
小麦粉180-182、猪皮18-20、小麦胚芽油4-6、菊花酒15-17、布渣叶3-5、桔梗3-4、向日葵叶2-3、百合子2-3、柠檬草8-10、鱼骨8-9、青稞粉20-22、水适量。
2.一种如权利要求1所述的鱼骨柠檬清新保健面条的制备方法,其特征在于包括以下步骤:
(1)、将新鲜猪皮脱毛除杂洗净,加入含有3-5%NaHCO3的溶液中漂煮30-35分钟,脱脂后漂洗至表皮pH为7,整形切制成块,加入菊花酒中浸制1-2小时,加热煮制85-90℃,加入柠檬草焖制汁液微干,拣出猪皮块均匀摊开,在45-55℃下热风干燥20-22小时,再送入烤箱,在90-100下烘制38-45分钟,再在230-235℃下烤制完全膨化,再破碎研磨成粉,得膨化猪皮粉;
(2)、将步骤(1)煮制柠檬草入锅,盖上蒸帘,放上洗净除杂鱼骨,加水煮沸10-15分钟,捞出放入含有1-2%柠檬酸的冰水中浸制20-30分钟,捞出沥干,粗粉碎至10-20目,放入微波烘箱,控制温度118-120℃进行微波烘焙至出香,再精磨至80-100目,得鱼骨精粉;
(3)、将布渣叶、桔梗、向日葵叶、百合子混合粉碎至10-20目,加5-7倍水煎煮40-60分钟,过滤去渣,得煎煮液;
(4)、将膨化猪皮粉、鱼骨精粉、小麦粉混合均匀,加入煎煮液及其他剩余原料混拌均匀,加适量水揉拌成团,放入面条机中进行面条制备,即得。
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