CN111903904A - 一种添加莲子粉的面条及其制作方法 - Google Patents
一种添加莲子粉的面条及其制作方法 Download PDFInfo
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- CN111903904A CN111903904A CN202010969201.8A CN202010969201A CN111903904A CN 111903904 A CN111903904 A CN 111903904A CN 202010969201 A CN202010969201 A CN 202010969201A CN 111903904 A CN111903904 A CN 111903904A
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- Prior art keywords
- lotus seed
- seed powder
- noodles
- preparation
- cutting
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 30
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 22
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 22
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 22
- 239000000843 powder Substances 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 238000004898 kneading Methods 0.000 claims abstract description 6
- 238000003825 pressing Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000010008 shearing Methods 0.000 claims abstract description 4
- 230000032683 aging Effects 0.000 claims abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 210000002435 tendon Anatomy 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000001723 curing Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
本发明提供了一种添加莲子粉的面条及其制作方法,所述面条由以下重量百分比的原料制成:面粉85‑97%、莲子粉3‑15%;该面条的制备方法为:取配方量的面粉和莲子粉,加水后和面,熟化后压面、切条、剪齐、烘干、切断、贮存、包装即可。本发明制成的面条外观呈白色并略带浅红色,食用起来口感顺滑筋韧,丰富了面条的营养成分。
Description
技术领域
本发明涉及食品加工技术领域,具体为一种添加莲子粉的面条及其制作方法。
背景技术
面条起源于中国,有着源远流长的历史,因其具有制作简单、食用方便、营养丰富、易消化、即可主食又可快餐的特点越来越受到人们的欢迎和喜爱。它是一种用谷物或豆类的面粉加水和成面团后或者压或擀制成片再切或压,或者使用搓、拉、捏等手段,制成条状(或窄或宽,或扁或圆),最后经煮、炒、烩、炸而成的一种食品。
莲子中碳水化合物的含量高达62%,蛋白质含量高达16.6%,能补脾、养心、明目、益肾和固肠等,具有防癌抗癌、降血压、强心安神、滋养补虚、止遗涩精的作用。
然而,莲子的食用方法主要是直接煮,但需要花费较长时间才能熟透。而面条是我们的传统食品,人们经常食用,随着生活水平的提高,面条食品也在趋向功能化、营养化和方便化,本发明旨在提供一种添加莲子粉的面条
发明内容
针对上述存在的技术不足,本发明的目的是提供一种添加了莲子粉的营养面条及其制备方法。
为解决上述技术问题,本发明采用如下技术方案:
一种添加莲子粉的面条,由以下重量百分比的原料制成:面粉85-97%、莲子粉3-15%;该面条的制备方法为:取配方量的面粉和莲子粉,加水后和面,熟化后压面、切条、剪齐、烘干、切断、贮存、包装即可。
本发明的有益效果在于:本发明制成的面条外观呈白色并略带浅红色,食用起来口感顺滑筋韧,丰富了面条的营养成分。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种添加莲子粉的面条,由以下重量百分比的原料制成:面粉85%、莲子粉15%;该面条的制备方法为:取配方量的面粉和莲子粉,加水后采用现有工艺和面、熟化后压面、切条、剪齐、烘干、切断、贮存、包装即可。
实施例2
一种添加莲子粉的面条,由以下重量百分比的原料制成:面粉97%、莲子粉3%;该面条的制备方法同实施例1。
口感测试:
随机选取40名不同年龄段的体验者,对采用本发明实施例1和实施例2的面条进行感官评价,以传统面条作为对照,以10分为满分,统计其对顺滑性、筋韧性的平均值结果如表1所示:
实施例1 | 实施例2 | 传统面条 | |
顺滑性 | 9.5 | 9.0 | 8.3 |
筋韧性 | 9.8 | 9.6 | 9.0 |
从表1中可以看出,实施例1和实施例2的面条在顺滑性、筋韧性方面均超过传统面条,实施例1的面条口感更好。
Claims (1)
1.一种添加莲子粉的面条,其特征在于,由以下重量百分比的原料制成:面粉85-97%、莲子粉3-15%;该面条的制备方法为:取配方量的面粉和莲子粉,加水后和面,熟化后压面、切条、剪齐、烘干、切断、贮存、包装即可。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115191586A (zh) * | 2021-04-12 | 2022-10-18 | 钟永刚 | 莲蓉面条及其制备工艺 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105495086A (zh) * | 2014-09-24 | 2016-04-20 | 哈尔滨鑫红菊食品科技有限公司 | 一种添加微量黄原胶和海藻酸钠的黑豆粉和莲子粉挂面配方及方法 |
CN106173946A (zh) * | 2016-07-09 | 2016-12-07 | 蔡芳 | 一种营养丰富面条及其制作方法 |
CN106805104A (zh) * | 2015-11-27 | 2017-06-09 | 威海红印食品科技有限公司 | 一种莲子保健面条制备方法 |
-
2020
- 2020-09-15 CN CN202010969201.8A patent/CN111903904A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105495086A (zh) * | 2014-09-24 | 2016-04-20 | 哈尔滨鑫红菊食品科技有限公司 | 一种添加微量黄原胶和海藻酸钠的黑豆粉和莲子粉挂面配方及方法 |
CN106805104A (zh) * | 2015-11-27 | 2017-06-09 | 威海红印食品科技有限公司 | 一种莲子保健面条制备方法 |
CN106173946A (zh) * | 2016-07-09 | 2016-12-07 | 蔡芳 | 一种营养丰富面条及其制作方法 |
Non-Patent Citations (2)
Title |
---|
刘洛宁等: "莲心面条的生产工艺与品质的研究", 《中国食品工业》 * |
孙启发等: "莲子小米面条的研制", 《粮食加工》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115191586A (zh) * | 2021-04-12 | 2022-10-18 | 钟永刚 | 莲蓉面条及其制备工艺 |
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