CN103564329A - 灵芝营养面 - Google Patents
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- 235000011201 Ginkgo Nutrition 0.000 claims description 20
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- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- 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
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- 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
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- 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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Abstract
本发明公开了一种灵芝营养面及其制作方法,该灵芝营养面按重量份包括以下组分:优质麦面粉50000g,灵芝100-150g,党参600g,银杏仁800g,茯苓300g,干香菇300g,鸡蛋500g,菜油1000g。其制作方法为按照上述配方取料后将灵芝、党参、干香菇浸泡、蒸馏、过滤,将其滤液与面粉、鸡蛋、菜油、适量水充分搅拌混合后上机制作成型、风干而成,该营养面克服了灵芝等中药的传统吃法,在保持了各种中药保健品药用价值的同时,也保持了传统挂面的纯色风味,具有食用方便、不生霉、不生虫、不变味、保质期长、煮时不混汤、味清香、无断节、不结饼的优点。
Description
技术领域
本发明涉及一种中药保健食品及其制作方法,特别涉及一种灵芝营养面及其制作方法。
背景技术
随着人们生活水平的不断提高,人们对膳食的营养结构、保健功效等提出了更高的要求。灵芝又称灵芝草、神芝、芝草、仙草、瑞草,是多孔菌科植物赤芝或紫芝的全株。以紫灵芝药效为最好,灵芝原产于亚洲东部,中国分布最广的在江西,灵芝作为拥有数千年药用历史的中国传统珍贵药材,具备很高的药用价值,经过科研机构数十年的现代药理学研究证实,灵芝对于增强人体免疫力,调节血糖,控制血压,辅助肿瘤放化疗,保肝护肝,促进睡眠等方面均具有显著疗效。各种含有灵芝的保健品虽然有各种有益的保健治病功效,但是服用方法多为复杂,通常也不会一起食用,有的甚至味苦、涩等,不乐于为大多数人所接受。
针对上述不足,需要提供一种食用方便,味道乐于被人们所接受,同时能够发挥中药的保健治病功效的保健食品。
发明内容
有鉴于此,本发明的目的在于提供一种方便食用,味道乐于被人们所接受,同时能够发挥中药的保健治病功效的保健食品,能够利用保健食品的载体作用,使人们在日常的饮食中就能服用上述保健药品,增强体质;本发明还提供了本发明灵芝营养面的制作方法。
本发明的目的是通过以下技术方案实现的:一种灵芝营养面,所述灵芝营养面按重量份包括以下组分:一种灵芝营养面,所述灵芝营养面按重量份包括以下组分:优质麦面粉50000g,灵芝100-150g,党参600g,银杏仁800g,茯苓300g,干香菇300g,鸡蛋500g,菜油1000g。
本发明的灵芝营养面制作方法,制作工艺包括以下步骤:
a,选取原材料优质麦面粉、灵芝、党参、银杏仁、茯苓、干香菇、鸡蛋、菜油。
b,将所取灵芝、银杏仁和党参用40-48度的温水浸泡30-35分钟,干香菇用60度的温水浸泡60分钟;
c,将上述灵芝、党参、银杏仁、干香菇及其浸泡液体混合后蒸馏,蒸馏过程为:首先用120-150度的温度蒸馏12-15分钟,之后调节温度到80-90度继续蒸馏20-25分钟,最后将温度调节到70-75度蒸馏10-12分钟;
d,将c中蒸馏所得的液体进行沉淀、过滤;
e,将第四步中所得的中药滤液、鸡蛋、菜油、面粉和水充分搅拌后上机制作成型、风干即可完成本发明灵芝营养面的制作。
本发明的有益效果是:由于采用浸泡、蒸馏的方法提炼中药的药理成分,并将其滤液与其他成分混合制作成食用挂面,在确保灵芝营养面的药用价值的同时,改变了灵芝等中药的传统复杂的吃法,还保持了传统挂面的纯正口味,食用方便;另外,采用本配方和本方法制备的灵芝营养面含有各种中药成分,使该养颜面具有不生霉、不生虫、不变味、保质期长、煮时不混汤、味清香、无断节、不结饼等优点;长期有规律的食用(每周食用2-3次,作为早餐食用为佳) 具有抗肿瘤、保肝解毒、防治中风、抗衰老、抗神经衰弱作用。
具体实施方式
本发明的灵芝营养面按重量份包括以下组分:优质麦面粉50000g,灵芝100-150g,党参600g,银杏仁800g,茯苓300g,干香菇300g,鸡蛋500g,菜油1000g。该灵芝营养面的制作工艺包括以下步骤:
a,选取原材料优质麦面粉、灵芝、党参、银杏仁、茯苓、干香菇、鸡蛋、菜油;
b,将所取灵芝、银杏仁和党参用40-48度的温水浸泡30-35分钟,干香菇用60度的温水浸泡60分钟;
c,将上述灵芝、党参、银杏仁、干香菇及其浸泡液体混合后蒸馏,蒸馏过程为:首先用120-150度的温度蒸馏12-15分钟,之后调节温度到80-90度继续蒸馏20-25分钟,最后将温度调节到70-75度蒸馏10-12分钟;
d,将c中蒸馏所得的液体进行沉淀、过滤;
e,将第四步中所得的中药滤液、鸡蛋、菜油、面粉和水充分搅拌后上机制作成型、风干即可完成本发明灵芝营养面的制作。
实施例一
第一,按照以下配方取料:优质麦面粉50000g,灵芝100-150g,党参600g,银杏仁800g,茯苓300g,干香菇300g,鸡蛋500g,菜油1000g;第二,将所取灵芝、银杏仁和党参用40-48度的温水浸泡30-35分钟,干香菇用60度的温水浸泡60分钟;第三,将上述灵芝、党参、银杏仁、干香菇及其浸泡液体混合后蒸馏,蒸馏过程为:首先用120-150度的温度蒸馏12-15分钟,之后调节温度到80-90度继续蒸馏20-25分钟,最后将温度调节到70-75度蒸馏10-12分钟;第四,将上述蒸馏所得的液体进行沉淀、过滤;第五,将第四步的中药滤液、鸡蛋、菜油、面粉和水充分搅拌后上机制作成型、风干即可完成本发明灵芝营养面的制作。
实施例二
第一,按照以下配方取料:优质麦面粉50000g,灵芝100-150g,党参600g,银杏仁800g,茯苓300g,干香菇300g,鸡蛋500g,菜油1000g;第二,将所取灵芝、银杏仁和党参用40-48度的温水浸泡30-35分钟,干香菇用60度的温水浸泡60分钟;第三,灵芝、党参、银杏仁、干香菇及其浸泡液体混合后蒸馏,蒸馏过程为:首先用120-150度的温度蒸馏12-15分钟,之后调节温度到80-90度继续蒸馏20-25分钟,最后将温度调节到70-75度蒸馏10-12分钟;第四,将上述蒸馏所得的液体进行沉淀、过滤;第五,将第四步的中药滤液、鸡蛋、菜油、面粉和水充分搅拌后上机制作成型、风干即可完成本发明灵芝营养面的的制作。
实施例三
第一,按照以下配方取料:优质麦面粉50000g,灵芝100-150g,党参600g,银杏仁800g,茯苓300g,干香菇300g,鸡蛋500g,菜油1000g;第二,将所取灵芝、参银杏仁和党参用42-50度的温水浸泡32-38分钟,干香菇用65度的温水浸泡70分钟;第三,将上述灵芝、党参、银杏仁、干香菇及其浸泡液体混合后蒸馏,蒸馏过程为:首先用125-153度的温度蒸馏15-17分钟,之后调节温度到83-95度继续蒸馏22-25分钟,最后将温度调节到75-80度蒸馏12-15分钟;第四,将上述蒸馏所得的液体进行沉淀、过滤;第五,将第四步的中药滤液、鸡蛋、菜油、面粉和水充分搅拌后上机制作成型、风干即可完成本发明灵芝营养面的的制作。
以上所述的仅是本发明的优选实施方式,应当指出,对于本领域的技术人员来说,在不脱离本发明结构的前提下,还可以作出若干变形和改进,这些也应该视为本发明的保护范围,这些都不会影响本发明实施的效果和专利的实用性。
Claims (2)
1.一种灵芝营养面,其特征在于:所述灵芝八宝面按重量份包括以下组分:优质麦面粉50000g,灵芝100-150g,党参600g,银杏仁800g,茯苓300g,干香菇300g,鸡蛋500g,菜油1000g。
2.一种权利要求1所述的灵芝营养面的制作方法,其特征在于制作工艺包括以下步骤: a,按照权利要求1所述的配方适当取料;
b,将所取灵芝、银杏仁和党参用40-48度的温水浸泡30-35分钟,大豆、绿豆和干香菇用60度的温水浸泡60分钟;
c,将上述灵芝、党参、银杏仁、干香菇及其浸泡液体混合后蒸馏,蒸馏过程为:首先用120-150度的温度蒸馏12-15分钟,之后调节温度到80-90度继续蒸馏20-25分钟,最后将温度调节到70-75度蒸馏10-12分钟;
d,将c中蒸馏所得的液体进行沉淀、过滤;
e,将第四步中所得的中药滤液、鸡蛋、菜油、面粉和水充分搅拌后上机制作成型、风干即可完成本发明灵芝八宝面的制作。
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CN105747086A (zh) * | 2016-03-04 | 2016-07-13 | 杨景彬 | 一种灵芝保健面的制备方法 |
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CN105747086A (zh) * | 2016-03-04 | 2016-07-13 | 杨景彬 | 一种灵芝保健面的制备方法 |
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