CN103583986A - 一种补肝益肾营养保健面条及其生产方法 - Google Patents
一种补肝益肾营养保健面条及其生产方法 Download PDFInfo
- Publication number
- CN103583986A CN103583986A CN201310605996.4A CN201310605996A CN103583986A CN 103583986 A CN103583986 A CN 103583986A CN 201310605996 A CN201310605996 A CN 201310605996A CN 103583986 A CN103583986 A CN 103583986A
- Authority
- CN
- China
- Prior art keywords
- noodles
- chinese herbal
- herbal medicine
- liver
- kidney
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 63
- 235000008935 nutritious Nutrition 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 210000004185 liver Anatomy 0.000 title abstract description 6
- 241000411851 herbal medicine Species 0.000 claims abstract description 45
- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 16
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 12
- 239000000284 extract Substances 0.000 claims abstract description 12
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 11
- 108010068370 Glutens Proteins 0.000 claims abstract description 7
- 235000021312 gluten Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 230000036541 health Effects 0.000 claims description 23
- 238000002386 leaching Methods 0.000 claims description 19
- 239000003795 chemical substances by application Substances 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 13
- 239000000047 product Substances 0.000 claims description 13
- 244000241838 Lycium barbarum Species 0.000 claims description 12
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 230000009471 action Effects 0.000 claims description 7
- 229910019142 PO4 Inorganic materials 0.000 claims description 5
- 239000003513 alkali Substances 0.000 claims description 5
- 239000002585 base Substances 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 235000005911 diet Nutrition 0.000 claims description 5
- 230000000378 dietary effect Effects 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 210000001161 mammalian embryo Anatomy 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 5
- 239000010452 phosphate Substances 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 230000003068 static effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 238000013459 approach Methods 0.000 claims description 3
- 238000009472 formulation Methods 0.000 claims description 3
- 208000008589 Obesity Diseases 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 235000020824 obesity Nutrition 0.000 abstract description 5
- 235000019629 palatability Nutrition 0.000 abstract description 5
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 238000000874 microwave-assisted extraction Methods 0.000 abstract 2
- 244000014047 Polianthes tuberosa Species 0.000 abstract 1
- 235000016067 Polianthes tuberosa Nutrition 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 238000011084 recovery Methods 0.000 description 4
- 235000008422 Schisandra chinensis Nutrition 0.000 description 3
- 230000003712 anti-aging effect Effects 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000004438 eyesight Effects 0.000 description 3
- 230000002218 hypoglycaemic effect Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 2
- 241001506371 Kadsura Species 0.000 description 2
- 241000218377 Magnoliaceae Species 0.000 description 2
- 230000002929 anti-fatigue Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 239000002398 materia medica Substances 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010019799 Hepatitis viral Diseases 0.000 description 1
- 241000825107 Hierochloe Species 0.000 description 1
- 235000015466 Hierochloe odorata Nutrition 0.000 description 1
- 241001275807 Rhodanthemum catananche Species 0.000 description 1
- 241000736078 Schisandra sphenanthera Species 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 210000005229 liver cell Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- RXHIKAIVEMAPRU-JRIGQVHBSA-N sequiterpene Natural products C1=C(C)[C@@H](OC(C)=O)[C@H](O)[C@@]2(O)[C@H](C)CC[C@@H](C(C)=C)[C@H]21 RXHIKAIVEMAPRU-JRIGQVHBSA-N 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- -1 stevioside glycosides Chemical class 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 201000001862 viral hepatitis Diseases 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000000341 volatile oil 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
Landscapes
- 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)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种补肝益肾营养保健面条及生产方法。本发明选用五味子、枸杞、甜叶菊、韭菜子等中草药,通过“二次破碎+微波辅助浸提法”制备中草药浸提液用于面条生产。面条产品色泽微红,成型好,咀嚼筋道有弹性,断条率低,有淡淡的中草药清香味及甜味,无刺激性气味,适口性好,经常食用可有助于补肝益肾、抗衰老、抗疲劳、滋补元气、增强免疫力、降血压降血糖、预防肥胖,具有广阔的市场前景。本发明优势在于:一是本发明采用“二次破碎+微波辅助浸提法”提取工艺,提高了面条的营养性和功能性;二是在中草药配伍中添加了甜叶菊,有效的掩盖了中草药的刺激性气味,面条适口性好;三是产品原料中增加了谷朊粉,改变了面条的流变学特性,面条细腻筋道。
Description
技术领域
本发明涉及一种补肝益肾营养保健面条及制备方法,属于保健食品领域。
背景技术
面条在我国有悠久的历史,自古以来,他就以品种多和雅俗共赏等特色而著称于世。经过多年的发展,中国面条的制造业也有了长足的进步。随着改革的发展、科技的进步、人民生活的提高,人们对于食品不仅是食饱而且追求其营养性、功能性、保健性。中草药是我国璀璨的传统文化资源,我国诸多学者已经开展了中草药在保健面条中的应用研究,并初步实现了应用实践,但加工工艺多采用简单的中草药粉碎直接添加的方式,作用效果不显著,且中草药多带有刺激性气味,限制了中草药保健面条的推广。
本发明涉及的中草药主要有五味子、枸杞、甜叶菊、韭菜子等,部分中草药简介如下:
五味子为传统中药材,应用历史悠久,始载于东汉《神农本草经》,位列上品。记载曰:“本品益气、咳逆上气,劳伤赢瘦、补不足,强阴,益男子精”。历代复有养五脏、除热,补虚劳,令人悦泽,明目等记载。其五味俱有,故名五味子。《本草纲目》记载:“五味子今有南北之分,南产者红北产者黑,入滋补药,必用北者乃良”。五味子为木兰科(Magnoliaceae)多年生落叶木质藤本植物,《中华人民共和国药典》
收录有两种五味子药材,分别为北五味子[Schisandra chinensis(turcz.)baill.]和南五味子(华中五味子)(Schisandra sphenanthera rehd.et Wils.)的成熟果实。尤以北五味子质量最佳,畅销国内外。北五味子为传统使用的正品,主产于东北、内蒙古、河北、山西等地。南五味子在西南及长江流域以南地区均有出产。全世界有五味子约50种,其中我国有近30种。五味子药用价值很高,其作为名贵常用中药具有悠久历史,在中国药典、部标和省标中出现的次数分别为22,264和40次,是应用面较广、用量较大的中药材品种;现代药理研究表明五味子有增加中枢神经兴奋,增强人体精神、体力和心血管系统张力及心脏收缩力,降低病毒性肝炎患者血清谷丙氨酶等活性。五味子的化学成分研究比较深入,已报道的有木脂素、三萜、倍半萜、有机酸、挥发油和多糖等活性成分。由于它对人体有多方面的有益作用,其应用范围也愈来愈广泛,是一种应用价值高、开发前景十分广阔的食药经济型植物。
枸杞是我国保健领域最具应用价值和应用前景的中草药,目前枸杞主要的药用种类为宁夏枸杞(Lycium barbarum L.),枸杞全身是宝,据李时珍《本草纲目》记载“枸杞,补肾生精,养肝,明目,坚精骨,去疲劳,易颜色,变白,明目安神,令人长寿”。其富含多种活性物质,枸杞多糖(LBP)为其主要活性成分之一,具有增加白细胞活性、促进肝细胞新生、有免疫调节、抗肿瘤、保肝、降压、降血糖、抗衰老等多种作用。
甜叶菊(Stievia rebaudiana),又名“甜菊”、“甜草”。原产巴拉圭,属菊属菊科草本植物。其叶含有甜叶菊苷,是一种天然甜味剂,具有高甜度、低热量、无毒、无副作用等特点,同时具有一定的药理作用,对高血压、糖尿病、肥胖症、冠心病、小儿龋齿等病症有很好疗效。
发明内容
本发明的目的在于提供一种具有补肝益肾、抗衰老、抗疲劳、滋补元气、增强免疫力、降血压降血糖、预防肥胖功效的保健面条。
为实现上述目的,本发明采用的技术方案如下:
本发明提供一种补肝益肾营养保健面条,其特征在于:选用的中草药及其配伍比例为:五味子35~45%,枸杞20~30%,甜叶菊20~30%,韭菜子5~15%。
本发明提供一种补肝益肾营养保健面条的生产方法,其特征在于:中草药通过“二次破碎+微波辅助浸提法”制备中草药浸提液用于面条生产。
上述中草药浸提液生产工艺,具体是通过如下途径实现的:将中草药去除蛀虫及腐烂者,然后剪切破碎过40目筛;按照上述比例配伍中草药,加入1.5倍纯净水,在超声波作用下二次破碎10~20min;在微波辅助作用下提取20~30min,提取温度控制在60~80℃,过滤;滤渣再重复提取两次,合并滤液即得中草药浸提液。
本发明提供一种补肝益肾营养保健面条,其特征在于是通过如下途径实现的:
1)和面剂制备:向中草药浸提液中加入4~5%食盐、1~2%复合磷酸盐、0.3~0.5%食用碱,30℃条件下搅拌溶解制得和面剂;
2)计量:按照9:1的比例称取小麦粉和谷朊粉,混匀后按37~43%比例加入和面剂;
3)和面:和面时间20~30min,制成面坯。和面结束时,面团呈松散的颗粒状,手握可成团,轻轻揉搓能松散复原,且断面有层次感;
4)熟化:和好的料胚,在上面盖上保鲜膜。采用静止熟化的方法,熟化时间一般不少于20min;
5)压片、切条:熟化后的面团经多级辊压成符合要求的面带。切条后要求面条光滑、均匀、无并条、无毛边,有一定的韧性和强度,面带经过切条机切成粗细1.0~2.0mm的面条,并使面条的长度在220±5.0mm;
6)干燥:将制好的面条在30℃的烘箱中烘烤4小时左右,要求面条成品的含水量为13.5 %-14.5 %。
本发明提供一种补肝益肾营养保健面条,面条产品色泽微红,光滑、细腻、成型好,咀嚼筋道有弹性,断条率低,有淡淡的中草药清香味及甜味,无刺激性气味,适口性好。经常食用可有助于补肝益肾、抗衰老、抗疲劳、滋补元气、增强免疫力、降血压降血糖、预防肥胖,是一种良好的日常保健食品,具有广阔的市场前景。
本发明提供一种补肝益肾营养保健面条,其优势在于:一是本发明通过“二次破碎+微波辅助浸提法”提取中草药功能性成分,提高了补肝益肾营养保健面条的营养性和功能性;二是在中草药配伍中添加了甜叶菊,是一种天然型甜味剂,有效的掩盖了中草药的刺激性气味,使保健面条具有良好的适口性,克服了中草药保健面条适口性差的缺陷,同时甜叶菊具有抑制高血压、糖尿病、肥胖症、冠心病、小儿龋齿等病症,使发明产品适用于肥胖消费者及幼儿等;三是产品原料中增加了谷朊粉,改变了面条的流变学特性,使面条细腻、筋道而且营养丰富具有保健功能。
具体实施方式
实施例1:
补肝益肾营养保健面条,具体制备步骤如下:
(1)中草药浸提液制备:将中草药去除蛀虫及腐烂者,然后剪切破碎过40目筛;按照五味子35%、枸杞30%、甜叶菊20%、韭菜子15%比例配伍中草药,加入1.5倍纯净水,在超声波作用下二次破碎10~20min;在微波辅助作用下提取20~30min,提取温度控制在60~80℃,过滤;滤渣再重复提取两次,合并滤液即得中草药浸提液;
(2)和面剂制备向中草药浸提液中加入4%食盐、2%复合磷酸盐、0.3%食用碱,30℃条件下搅拌溶解制得和面剂;
(3)计量:按照9:1的比例称取小麦粉和谷朊粉,混匀后按37%比例加入和面剂;
(4)和面:和面时间20~30min,制成面坯。和面结束时,面团呈松散的颗粒状,手握可成团,轻轻揉搓能松散复原,且断面有层次感;
(5)熟化:和好的料胚,在上面盖上保鲜膜。采用静止熟化的方法,熟化时间一般不少于20min;
(6)压片、切条:熟化后的面团经多级辊压成符合要求的面带。切条后要求面条光滑、均匀、无并条、无毛边,有一定的韧性和强度,面带经过切条机切成粗细1.0mm的面条,并使面条的长度在220±5.0mm;
(7)干燥:将制好的面条在30℃的烘箱中烘烤4小时左右,要求面条成品的含水量为13.5 %-14.5 %。
实施例2:
补肝益肾营养保健面条,具体制备步骤如下:
(1)中草药浸提液制备:将中草药去除蛀虫及腐烂者,然后剪切破碎过40目筛;按照五味子45%、枸杞20%、甜叶菊30%、韭菜子5%比例配伍中草药,加入1.5倍纯净水,在超声波作用下二次破碎10~20min;在微波辅助作用下提取20~30min,提取温度控制在60~80℃,过滤;滤渣再重复提取两次,合并滤液即得中草药浸提液;
(2)和面剂制备向中草药浸提液中加入5%食盐、1%复合磷酸盐、0.5%食用碱,30℃条件下搅拌溶解制得和面剂;
(3)计量:按照9:1的比例称取小麦粉和谷朊粉,混匀后按43%比例加入和面剂;
(4)和面:和面时间20~30min,制成面坯。和面结束时,面团呈松散的颗粒状,手握可成团,轻轻揉搓能松散复原,且断面有层次感;
(5)熟化:和好的料胚,在上面盖上保鲜膜。采用静止熟化的方法,熟化时间一般不少于20min;
(6)压片、切条:熟化后的面团经多级辊压成符合要求的面带。切条后要求面条光滑、均匀、无并条、无毛边,有一定的韧性和强度,面带经过切条机切成粗细2.0mm的面条,并使面条的长度在220±5.0mm;
(7)干燥:将制好的面条在30℃的烘箱中烘烤4小时左右,要求面条成品的含水量为13.5 %-14.5 %。
实施例3:
补肝益肾营养保健面条,具体制备步骤如下:
(1)中草药浸提液制备:将中草药去除蛀虫及腐烂者,然后剪切破碎过40目筛;按照五味子40%、枸杞25%、甜叶菊25%、韭菜子10%比例配伍中草药,加入1.5倍纯净水,在超声波作用下二次破碎10~20min;在微波辅助作用下提取20~30min,提取温度控制在60~80℃,过滤;滤渣再重复提取两次,合并滤液即得中草药浸提液;
(2)和面剂制备向中草药浸提液中加入4.5%食盐、1.5%复合磷酸盐、0.4%食用碱,30℃条件下搅拌溶解制得和面剂;
(3)计量:按照9:1的比例称取小麦粉和谷朊粉,混匀后按40%比例加入和面剂;
(4)和面:和面时间20~30min,制成面坯。和面结束时,面团呈松散的颗粒状,手握可成团,轻轻揉搓能松散复原,且断面有层次感;
(5)熟化:和好的料胚,在上面盖上保鲜膜。采用静止熟化的方法,熟化时间一般不少于20min;
(6)压片、切条:熟化后的面团经多级辊压成符合要求的面带。切条后要求面条光滑、均匀、无并条、无毛边,有一定的韧性和强度,面带经过切条机切成粗细1.0~2.0mm的面条,并使面条的长度在220±5.0mm;
(7)干燥:将制好的面条在30℃的烘箱中烘烤4小时左右,要求面条成品的含水量为13.5 %-14.5 %。
以上实施例仅用于说明本发明的技术方案,而非对其进行限制;尽管参照前述实施例对被发明进行了详细的说明,但对于本领域的普通技术人员来说,依然可以对前述实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而对这些修改或者替换,并不使相应技术方案的本质脱离本发明所要求保护的技术方案的精神和范围。
Claims (3)
1.一种补肝益肾营养保健面条,其特征在于:选用的中草药及其配伍比例为:五味子35~45%,枸杞20~30%,甜叶菊20~30%,韭菜子5~15%。
2.根据权力要求1所述一种用于补肝益肾营养保健面条生产中草药浸提液的制备方法,其特征在于采用“二次破碎+微波辅助浸提法”,具体是通过如下途径实现的:将中草药去除蛀虫及腐烂者,然后剪切破碎过40目筛;按照权利要求1所述比例配伍中草药,加入1.5倍纯净水,在超声波作用下二次破碎10~20min;在微波辅助作用下提取20~30min,提取温度控制在60~80℃,过滤;滤渣再重复提取两次,合并滤液即得中草药浸提液。
3.补肝益肾营养保健面条生产工艺,其特征在于,按照以下的步骤进行:
1)和面剂制备:向权利要求2所述的中草药浸提液中加入4~5%食盐、1~2%复合磷酸盐、0.3~0.5%食用碱,30℃条件下搅拌溶解制得和面剂;
2)计量:按照9:1的比例称取小麦粉和谷朊粉,混匀后按37~43%比例加入和面剂;
3)和面:和面时间20~30min,制成面坯;
4)熟化:和好的料胚,在上面盖上保鲜膜;采用静止熟化的方法,熟化时间一般不少于20min;
5)压片、切条:熟化后的面团经多级辊压成符合要求的面带;切条后要求面条光滑、均匀、无并条、无毛边,有一定的韧性和强度,面带经过切条机切成粗细1.0~2.0mm的面条,并使面条的长度在220±5.0mm;
6)干燥:将制好的面条在30℃的烘箱中烘烤4小时左右,要求面条成品的含水量为13.5 %-14.5 %。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310605996.4A CN103583986A (zh) | 2013-11-26 | 2013-11-26 | 一种补肝益肾营养保健面条及其生产方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310605996.4A CN103583986A (zh) | 2013-11-26 | 2013-11-26 | 一种补肝益肾营养保健面条及其生产方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103583986A true CN103583986A (zh) | 2014-02-19 |
Family
ID=50074472
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310605996.4A Pending CN103583986A (zh) | 2013-11-26 | 2013-11-26 | 一种补肝益肾营养保健面条及其生产方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103583986A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105031174A (zh) * | 2015-07-01 | 2015-11-11 | 青岛嘉瑞生物技术有限公司 | 一种具有补肝益肾功效的营养保健面条及生产方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1701691A (zh) * | 2005-06-14 | 2005-11-30 | 王浩贵 | 一种枸杞子保健面条 |
CN1701703A (zh) * | 2005-06-14 | 2005-11-30 | 王浩贵 | 一种二子保健面条 |
CN101720798A (zh) * | 2008-10-29 | 2010-06-09 | 张国芳 | 枸杞面条及其生产方法 |
CN101773637A (zh) * | 2009-01-09 | 2010-07-14 | 苏州知微堂生物科技有限公司 | 一种广谱抗病毒纳米中药及其生产方法 |
KR20130065369A (ko) * | 2011-12-09 | 2013-06-19 | 합자회사 동명식품 | 한방국수 제조방법 |
-
2013
- 2013-11-26 CN CN201310605996.4A patent/CN103583986A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1701691A (zh) * | 2005-06-14 | 2005-11-30 | 王浩贵 | 一种枸杞子保健面条 |
CN1701703A (zh) * | 2005-06-14 | 2005-11-30 | 王浩贵 | 一种二子保健面条 |
CN101720798A (zh) * | 2008-10-29 | 2010-06-09 | 张国芳 | 枸杞面条及其生产方法 |
CN101773637A (zh) * | 2009-01-09 | 2010-07-14 | 苏州知微堂生物科技有限公司 | 一种广谱抗病毒纳米中药及其生产方法 |
KR20130065369A (ko) * | 2011-12-09 | 2013-06-19 | 합자회사 동명식품 | 한방국수 제조방법 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105031174A (zh) * | 2015-07-01 | 2015-11-11 | 青岛嘉瑞生物技术有限公司 | 一种具有补肝益肾功效的营养保健面条及生产方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103583987B (zh) | 一种抗皮肤衰老营养保健面条及生产方法 | |
CN101906376A (zh) | 一种保健醋 | |
CN104642896A (zh) | 黑米米粉的制备方法 | |
CN103652637A (zh) | 一种锅巴的制作方法 | |
CN108157547A (zh) | 一种改善阴虚体质的黄精茶及其制备工艺 | |
CN105559015A (zh) | 具有美容养颜功能的酱油及其制备方法 | |
CN103583982A (zh) | 红景天保健面条及其生产方法 | |
KR101190329B1 (ko) | 꾸지뽕을 이용한 고추장 제조방법 | |
CN105076999A (zh) | 一种裙带菜中草药复合营养面条及生产方法 | |
CN103584116A (zh) | 马齿苋保健面条及其生产方法 | |
CN102604750A (zh) | 一种林下草本基植物生物质洗涤剂的制备方法 | |
CN103190676B (zh) | 金银花植物饮料的生产工艺 | |
CN104666928A (zh) | 一种铁皮石斛菊花快速饮片制备方法 | |
CN103642627A (zh) | 一种甘草五味子山药山楂枸杞复合发酵中草药保健酒 | |
CN102676337A (zh) | 一种野生皂角米保健酒 | |
CN104893935A (zh) | 一种具有延缓衰老功效的鲍参复合配制酒 | |
CN103609966B (zh) | 淫羊藿保健面条及其生产方法 | |
CN103583986A (zh) | 一种补肝益肾营养保健面条及其生产方法 | |
CN103583985A (zh) | 仙人掌保健面条及其生产方法 | |
CN103583981A (zh) | 韭菜子保健面条及其生产方法 | |
CN103583984A (zh) | 肉苁蓉保健面条及其生产方法 | |
CN105285223A (zh) | 一种四季滋补茶及其制作方法 | |
CN103602548A (zh) | 一种何首乌红景天山药桑葚枸杞复合发酵中草药保健酒 | |
CN103621893B (zh) | 一种提神补脑提高学习和记忆能力的保健面条及生产方法 | |
CN103583983A (zh) | 远志保健面条及其生产方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140219 |