CN103598527B - 一种高纤保健面条的加工方法 - Google Patents
一种高纤保健面条的加工方法 Download PDFInfo
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 17
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 238000004904 shortening Methods 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 7
- 241000432824 Asparagus densiflorus Species 0.000 claims abstract description 7
- 244000056139 Brassica cretica Species 0.000 claims abstract description 7
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 7
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 7
- 240000008918 Chaenomeles cathayensis Species 0.000 claims abstract description 7
- 235000009810 Chaenomeles cathayensis Nutrition 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract description 7
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims abstract description 7
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims abstract description 7
- 240000003582 Platycodon grandiflorus Species 0.000 claims abstract description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 7
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 7
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 7
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 7
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 7
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000010460 mustard Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000002844 melting Methods 0.000 claims description 6
- 230000008018 melting Effects 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 244000223082 Syzygium paniculatum Species 0.000 claims description 3
- 235000016641 Syzygium paniculatum Nutrition 0.000 claims description 3
- 241000218989 Trichosanthes Species 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000001228 trophic 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
Abstract
本发明公开了一种高纤保健面条的加工方法,是由下述重量份的原料制成:面粉100-120、糙米粉30-40、麦麸粉30-40、大豆膳食纤维20-30、鸡蛋8-10、起酥油6-8、甜叶菊2-3、桃仁2-3、天冬1-2、葛根2-3、陈皮1-3、桔梗2-3、三七1-2、木瓜汁8-10、芥菜汁8-10、营养添加剂5-7;本发明提供了一种高纤保健面条的加工方法,本发明方法工艺简单、配方合理,迎合市场需求,适合工业化生产。采用本发明方法生产的糕点,具有易消化、营养丰富、具有保健功效等特点,特别适合中老年人群食用。
Description
技术领域
本发明涉及一种高纤保健面条的加工方法,属于食品加工领域。
背景技术
面条作为我国北方的一种主食,有着悠久的历史。传统的面条大都一单一的面粉为原料,口味单一,营养结构简单,随着人们生活质量的不断提高,保健意识的不断增强,各种各样的保健面条也应运而生,成为了消费者的宠儿。
发明内容
本发明克服了现有技术中的不足,提供了一种高纤保健面条的加工方法。
本发明是通过以下技术方案实现的:
一种高纤保健面条的加工方法,其特征在于包括以下步骤:
(1)称取以下重量份的原料:面粉100-120、糙米粉30-40、麦麸粉30-40、大豆膳食纤维20-30、鸡蛋8-10、起酥油6-8、甜叶菊2-3、桃仁2-3、天冬1-2、葛根2-3、陈皮1-3、桔梗2-3、三七1-2、木瓜汁8-10、芥菜汁8-10、营养添加剂5-7;
所述的营养添加剂是由薏仁油、郁李仁粉、天花粉以0.01-0.03:1-3:1-3组成;
(2)将甜叶菊、桃仁、天冬、葛根、陈皮、桔梗、三七加入适量水中,加热提取,得提取液;
(3)将起酥油放入锅中,加热融化,然后将鸡蛋和营养添加剂加入其中,搅拌混合,加热保持熔融状态,待用;
(4)将面粉、糙米粉、麦麸粉、大豆膳食纤维混合,然后将提取液、熔融的起酥油混合物以及木瓜汁、芥菜汁等剩余成分加入其中,搅拌混合,转移至和面机中,和面完成后制成面条,晾干,包装,即得。
本发明的优点是:
本发明提供了一种高纤保健面条的加工方法,本发明方法工艺简单、配方合理,迎合市场需求,适合工业化生产。采用本发明方法生产的糕点,具有易消化、营养丰富、具有保健功效等特点,特别适合中老年人群食用。
具体实施方式
实施例1:
一种高纤保健面条的加工方法,其特征在于包括以下步骤:
(1)称取以下重量份的原料:面粉120、糙米粉30、麦麸粉30、大豆膳食纤维20、鸡蛋10、起酥油8、甜叶菊3、桃仁2、天冬2、葛根3、陈皮3、桔梗3、三七2、木瓜汁10、芥菜汁8、营养添加剂5;
所述的营养添加剂是由薏仁油、郁李仁粉、天花粉以0.03:2:2组成;
(2)将甜叶菊、桃仁、天冬、葛根、陈皮、桔梗、三七加入适量水中,加热提取,得提取液;
(3)将起酥油放入锅中,加热融化,然后将鸡蛋和营养添加剂加入其中,搅拌混合,加热保持熔融状态,待用;
(4)将面粉、糙米粉、麦麸粉、大豆膳食纤维混合,然后将提取液、熔融的起酥油混合物以及木瓜汁、芥菜汁等剩余成分加入其中,搅拌混合,转移至和面机中,和面完成后制成面条,晾干,包装,即得。
本发明提供了一种高纤保健面条的加工方法,本发明方法工艺简单、配方合理,迎合市场需求,适合工业化生产。采用本发明方法生产的糕点,具有易消化、营养丰富、具有保健功效等特点,特别适合中老年人群食用。
Claims (1)
1.一种高纤保健面条的加工方法,其特征在于包括以下步骤:
(1)称取以下重量份的原料:面粉100-120、糙米粉30-40、麦麸粉30-40、大豆膳食纤维20-30、鸡蛋8-10、起酥油6-8、甜叶菊2-3、桃仁2-3、天冬1-2、葛根2-3、陈皮1-3、桔梗2-3、三七1-2、木瓜汁8-10、芥菜汁8-10、营养添加剂5-7;所述的营养添加剂是由薏仁油、郁李仁粉、天花粉以0.01-0.03:1-3:1-3组成;
(2)将甜叶菊、桃仁、天冬、葛根、陈皮、桔梗、三七加入适量水中,加热提取,得提取液;
(3)将起酥油放入锅中,加热融化,然后将鸡蛋和营养添加剂加入其中,搅拌混合,加热保持熔融状态,待用;
(4)将面粉、糙米粉、麦麸粉、大豆膳食纤维混合,然后将提取液、熔融的起酥油混合物以及木瓜汁、芥菜汁加入其中,搅拌混合,转移至和面机中,和面完成后制成面条,晾干,包装,即得。
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CN103947951B (zh) * | 2014-03-19 | 2016-01-20 | 桂玉平 | 一种高纤维保健米糕及其加工方法 |
CN103989064B (zh) * | 2014-05-04 | 2015-12-30 | 安徽双福粮油工贸集团有限公司 | 一种高纤维耐煮面条及其制备方法 |
CN104012868B (zh) * | 2014-06-18 | 2016-02-17 | 山东省农业科学院农产品研究所 | 一种高钙营养面条及其制备方法 |
CN104116048A (zh) * | 2014-06-25 | 2014-10-29 | 于兴俊 | 一种添加有槟榔芋的营养面条及其制备方法 |
CN104206992A (zh) * | 2014-07-30 | 2014-12-17 | 张曦曦 | 一种葛粉鸡蛋面及其制备方法 |
CN104256354A (zh) * | 2014-08-29 | 2015-01-07 | 贾学国 | 一种鸭蛋奶油保健面条及其制备方法 |
CN105360908A (zh) * | 2015-11-26 | 2016-03-02 | 刘义芝 | 一种馄饨皮料及其制备方法 |
CN109315689A (zh) * | 2018-11-13 | 2019-02-12 | 邹训斌 | 一种葛根面条制备方法 |
CN113016996A (zh) * | 2021-04-16 | 2021-06-25 | 李建新 | 天冬面条及其制备方法 |
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CN101116485A (zh) * | 2007-08-10 | 2008-02-06 | 江南大学 | 一种富含麸皮膳食纤维的营养面条及其制作方法 |
CN102940198A (zh) * | 2012-11-12 | 2013-02-27 | 李宗军 | 富含大豆膳食纤维的面条及其加工方法 |
CN103169008A (zh) * | 2013-04-10 | 2013-06-26 | 山西省农业科学院农产品加工研究所 | 高纤燕麦鲜食面条的制造技术 |
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CN101116485A (zh) * | 2007-08-10 | 2008-02-06 | 江南大学 | 一种富含麸皮膳食纤维的营养面条及其制作方法 |
CN102940198A (zh) * | 2012-11-12 | 2013-02-27 | 李宗军 | 富含大豆膳食纤维的面条及其加工方法 |
CN103169008A (zh) * | 2013-04-10 | 2013-06-26 | 山西省农业科学院农产品加工研究所 | 高纤燕麦鲜食面条的制造技术 |
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