CN103494077A - 紫甘薯花青素挂面 - Google Patents
紫甘薯花青素挂面 Download PDFInfo
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- CN103494077A CN103494077A CN201310410470.0A CN201310410470A CN103494077A CN 103494077 A CN103494077 A CN 103494077A CN 201310410470 A CN201310410470 A CN 201310410470A CN 103494077 A CN103494077 A CN 103494077A
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- potato anthocyanin
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 32
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 32
- 235000010208 anthocyanin Nutrition 0.000 title claims abstract description 27
- 229930002877 anthocyanin Natural products 0.000 title claims abstract description 27
- 239000004410 anthocyanin Substances 0.000 title claims abstract description 27
- 150000004636 anthocyanins Chemical class 0.000 title claims abstract description 27
- 235000012149 noodles Nutrition 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 50
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 12
- 240000001085 Trapa natans Species 0.000 claims abstract description 12
- 235000009165 saligot Nutrition 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 244000194101 Ginkgo biloba Species 0.000 claims description 15
- 241000723353 Chrysanthemum Species 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 238000003490 calendering Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 235000003283 Pachira macrocarpa Nutrition 0.000 abstract 1
- 235000014364 Trapa natans Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 238000002372 labelling Methods 0.000 description 3
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001453 anthocyanidins Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 239000000975 dye Substances 0.000 description 2
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000000126 substance Substances 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
一种紫甘薯花青素挂面,涉及食品加工技术领域,由以下重量份的组分组成:紫甘薯花青素淀粉1-5份、小麦面粉50-60份、菊花粉超细粉0.1-1份、菱角冻干粉1-5份、白果粉1-5份、余量为水。本发明配制方法简单,不添加任何添加剂,食用安全可靠,营养价值高,且采用低温烘干工艺,营养成分能够很好的保留。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种紫甘薯花青素挂面。
背景技术
紫甘薯除了具有普通红薯的营养成分外,还同时富含花青素3-4%(按甘薯块根干物质计算)。紫甘薯块根中的花青素不仅具有较强的色素功能,替代合成色素,从源头上规避利用合成色素制品,使人体累积性致畸和致癌降低,而且它是一种强有力的有机活性抗氧化剂,能够保护人体免受一种叫自由基的有害物质的损伤,能够抗癌、防老化,增强血管弹性,改善循环系统和增进皮肤的光滑度,抑制炎症和过敏,改善关节的柔韧性。
挂面由精制面粉制成,不含防腐剂及添加剂,营养成份得到了有效保留。挂面之所以可以长期存放,是因为它通过干燥脱水的过程,没有水分,保存时间自然长。如何能将紫甘薯的营养成分加入到挂面中,是本发明所要解决的问题。
发明内容
本发明所要解决的技术问题在于提供一种食用安全,营养丰富的紫甘薯花青素挂面。
本发明所要解决的技术问题采用以下技术方案来实现:
一种紫甘薯花青素挂面,由以下重量份的组分组成:紫甘薯花青素淀粉1-5份、小麦面粉50-60份、菊花粉超细粉0.1-1份、菱角冻干粉1-5份、白果粉1-5份、余量为水。
一种紫甘薯花青素挂面,由以下重量份的组分组成:紫甘薯花青素淀粉2份、小麦面粉60份、菊花粉超细粉0.2份、菱角冻干粉4份、白果粉3份、余量为水。
所述的白果粉是首先将白果炒熟,然后研磨成粉。
本发明的另一目的是提供一种紫甘薯花青素挂面的制备方法,其步骤如下:
1、按组分量分别称取紫甘薯花青素淀粉、小麦淀粉、菊花粉超细粉、菱角冻干粉、白果粉待用;
2、将称取的紫甘薯花青素淀粉、小麦淀粉、菊花粉超细粉、菱角冻干粉、白果粉混合均匀兑适量水进行和面,和面完成后自动进入压延机;
3、压延机的主机以不同的辊径依次压延成型,面皮厚度为0.5mm-3mm;
4、将面皮自动送入烘房烘干,烘干时间控制3-4小时,温度不超过51℃,然后经下架切断成为各种规格的成品挂面;
5、包装入库。
本发明的有益效果是:本发明配制方法简单,不添加任何添加剂,食用安全可靠,且采用低温烘干工艺,营养成分能够很好的保留,不仅营养价值高,还具有很好的保健功能。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种紫甘薯花青素挂面,由以下重量份的组分组成:紫甘薯花青素淀粉2公斤、小麦面粉60公斤、菊花粉超细粉0.2公斤、菱角冻干粉4公斤、白果粉3公斤、水适量。
本发明的另一目的是提供一种紫甘薯花青素挂面的制备方法,其步骤如下:
1、按组分量分别称取紫甘薯花青素淀粉、小麦淀粉、菊花粉超细粉、菱角冻干粉、白果粉待用;
2、将称取的紫甘薯花青素淀粉、小麦淀粉、菊花粉超细粉、菱角冻干粉、白果粉混合均匀兑适量水进行和面,和面完成后自动进入压延机;
3、压延机的主机以不同的辊径依次压延成型,面皮厚度为0.5mm-3mm;
4、将面皮自动送入烘房烘干,烘干时间控制3-4小时,温度不超过51℃,然后经下架切断成为各种规格的成品挂面;
5、包装入库。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种紫甘薯花青素挂面,其特征在于:由以下重量份的组分组成:紫甘薯花青素1-5份、小麦面粉50-60份、菊花粉超细粉0.1-1份、菱角冻干粉1-5份、白果粉1-5份、余量为水。
2.根据权利要求1所述的紫甘薯花青素挂面,其特征在于:由以下重量份的组分组成:紫甘薯花青素2份、小麦面粉60份、菊花粉超细粉0.2份、菱角冻干粉4份、白果粉3份、余量为水。
所述的白果粉是首先将白果炒熟,然后研磨成粉。
3.一种制备权利要求1或2所述的紫甘薯花青素挂面的方法,其特征在于:包括以下步骤,
1)按组分量分别称取紫甘薯花青素、小麦淀粉、菊花粉超细粉、菱角冻干粉、白果粉待用;
2)将称取的紫甘薯花青素、小麦淀粉、菊花粉超细粉、菱角冻干粉、白果粉混合均匀兑适量水进行和面,和面完成后自动进入压延机;
3)压延机的主机以不同的辊径依次压延成型,面皮厚度为0.5mm-3mm;
4)将面皮自动送入烘房烘干,烘干时间控制3-4小时,温度不超过51℃,然后经下架切断成为各种规格的成品挂面;
5)包装入库。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103989060A (zh) * | 2014-05-04 | 2014-08-20 | 安徽双福粮油工贸集团有限公司 | 一种富含花青素的面条及其制备方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1701698A (zh) * | 2005-06-14 | 2005-11-30 | 王浩贵 | 一种菊花保健面条 |
CN102160619A (zh) * | 2011-02-15 | 2011-08-24 | 宿迁繁唐现代农业有限公司 | 一种紫薯糯麦挂面及其制作方法 |
CN102396666A (zh) * | 2010-09-15 | 2012-04-04 | 贺全安 | 银杏果八宝面 |
CN102396669A (zh) * | 2010-09-13 | 2012-04-04 | 章铜领 | 菱角营养保健面条 |
CN103125842A (zh) * | 2013-03-21 | 2013-06-05 | 陈天仁 | 原花青素挂面及其制备方法 |
CN103250987A (zh) * | 2012-02-17 | 2013-08-21 | 上海稻胜和实业发展有限公司 | 银杏营养挂面及其制备方法 |
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2013
- 2013-09-11 CN CN201310410470.0A patent/CN103494077B/zh not_active Expired - Fee Related
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1701698A (zh) * | 2005-06-14 | 2005-11-30 | 王浩贵 | 一种菊花保健面条 |
CN102396669A (zh) * | 2010-09-13 | 2012-04-04 | 章铜领 | 菱角营养保健面条 |
CN102396666A (zh) * | 2010-09-15 | 2012-04-04 | 贺全安 | 银杏果八宝面 |
CN102160619A (zh) * | 2011-02-15 | 2011-08-24 | 宿迁繁唐现代农业有限公司 | 一种紫薯糯麦挂面及其制作方法 |
CN103250987A (zh) * | 2012-02-17 | 2013-08-21 | 上海稻胜和实业发展有限公司 | 银杏营养挂面及其制备方法 |
CN103125842A (zh) * | 2013-03-21 | 2013-06-05 | 陈天仁 | 原花青素挂面及其制备方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103989060A (zh) * | 2014-05-04 | 2014-08-20 | 安徽双福粮油工贸集团有限公司 | 一种富含花青素的面条及其制备方法 |
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