CN103598531A - 一种榴莲复合米粉面及其制备方法 - Google Patents
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Classifications
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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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- Noodles (AREA)
Abstract
本发明公开一种榴莲复合米粉面及其制备方法，其特征在于它主要由下述重量份的物料制成：榴莲果肉8-12份、面粉42-46份、糯米粉12-15份、谷朊粉3-6份、食用盐0.2-0.25份、食用碱0.1-0.15份。本发明保持了榴莲所含的营养成分和浓郁香味，人们经常食用有消炎和抗水肿、改善血液循环的作用，而制备方法简单，成本低，经济效益显著。
Description
技术领域
本发明涉及面条领域,具体讲是一种榴莲复合米粉面及其制备方法。
背景技术
榴莲，木棉科热带落叶乔木，树高15～20米，原产地东印度和马来西亚；果实足球大小，外观黄绿色，长圆形，遍体长满角锥状的硬刺，外壳坚硬；果肉是由假种皮的肉包组成，肉色淡黄，粘性多汁；榴莲七～八成熟时，用刀顺其沟纹把外壳掰开，露出壳内一个个鸡蛋大的淡黄色果肉包，用手一瓣一瓣摘下来，榴莲果肉营养丰富，香味浓郁特殊。榴莲含有丰富的蛋白质，脂肪，碳水化合物和纤维素，另外还含有维生素A，维生素B，维生素C，维生素E，叶酸，烟酸，无机元素钙、铁、磷、钾、钠、镁、硒等，是一种营养密度高且均衡的热带水果。现代医学实验表明榴莲的汁液和果皮中含有的一种蛋白水解酶，可以促进药物对病灶的渗透，具有消炎和抗水肿、改善血液循环的作用。
随之各种榴莲的深加工食品得以开发，如榴莲糖和榴莲罐头等食品，这些食品为了延长食用期往往在制作过程都添加防腐剂和添加剂，不仅使榴莲的风味和营养成分受到破坏，而且有可能给人体带来潜在的危害。面条是人们喜爱的食品之一，经常食用，而在众多的面条家族中，具有保健功能的面条屈指可数，经检索，未见用榴莲果肉作为原料制成面条的文献报道和产品问世。
发明内容
本发明的目的是提供一种用榴莲果肉与面粉混合制成的榴莲复合米粉面及其制备方法，使其保持了榴莲所含的营养成分和浓郁香味，人们经常食用有消炎和抗水肿、改善血液循环的作用，而制备方法简单，成本低，经济效益显著。
本发明是通过以下技术方案实现：一种榴莲复合米粉面及其制备方法，其特征在于它主要由下述重量份的物料制成：
榴莲果肉8-12份、面粉42-46份、糯米粉12-15份、谷朊粉3-6份、食用盐0.2-0.25份、食用碱0.1-0.15份。
优选为：
榴莲果肉10份、面粉42份、糯米粉14份、谷朊粉4份、食用盐0.2份、食用碱0.1份。
其步骤如下：
（1）将新鲜榴莲去皮去籽打浆，得榴莲果肉浆；
（2）依次将面粉、糯米粉、谷朊粉、食用盐、食用碱、榴莲果肉浆放入和面机内，按物料总量的18-25%加入水后充分拌匀；
（3）将和好的面团在在35℃温度条件下静置2个小时；
（4）经复合压延机逐级压成面带，切成面条，干燥后即可。
本发明具有的优点和积极效果是：
复合米粉面是一种富有黏性的黏面条，主要由于本发明配方中的糯米粉含量高，增加面条的黏性，丰富面条的品种。而整个加工过程无需加入任何添加剂，在保持榴莲天然本质和纯正口味的同时含有丰富的蛋白质，脂肪，碳水化合物和纤维素，人们经常食用有消炎和抗水肿、改善血液循环的作用，而制备方法简单，成本低，经济效益显著。
具体实施方式
实施例1
榴莲复合米粉面及其制备方法，其组成物料的重量份为：榴莲果肉12份、面粉45份、糯米粉12份、谷朊粉5份、食用盐0.2份、食用碱0.1份。
榴莲复合米粉面及其制备方法，其步骤如下：将新鲜榴莲去皮去籽打浆，得榴莲果肉浆；依次将面粉、糯米粉、谷朊粉、食用盐、食用碱、榴莲果肉浆放入和面机内，按物料总量的18-25%加入水后充分拌匀；将和好的面团在在35℃温度条件下静置2个小时；经复合压延机逐级压成面带，切成面条，干燥后即可。
实施例2
榴莲复合米粉面及其制备方法，其组成物料的重量份为：榴莲果肉10份、面粉42份、糯米粉14份、谷朊粉4份、食用盐0.2份、食用碱0.1份。
榴莲复合米粉面及其制备方法，其步骤如下：将新鲜榴莲去皮去籽打浆，得榴莲果肉浆；依次将面粉、糯米粉、谷朊粉、食用盐、食用碱、榴莲果肉浆放入和面机内，按物料总量的18-25%加入水后充分拌匀；将和好的面团在在35℃温度条件下静置2个小时；经复合压延机逐级压成面带，切成面条，干燥后即可。
Claims (3)
1.一种榴莲复合米粉面及其制备方法，其特征在于它主要由下述重量份的物料制成：
榴莲果肉8-12份、面粉42-46份、糯米粉12-15份、谷朊粉3-6份、食用盐0.2-0.25份、食用碱0.1-0.15份。
2.根据权利要求1所述榴莲复合米粉面及其制备方法，其特征是各物料的用量为：
榴莲果肉10份、面粉42份、糯米粉14份、谷朊粉4份、食用盐0.2份、食用碱0.1份。
3.一种权利要求1或2所述榴莲果肉复合米粉面及其制备方法，其步骤如下：
（1）将新鲜榴莲去皮去籽打浆，得榴莲果肉浆；
（2）依次将面粉、糯米粉、谷朊粉、食用盐、食用碱、榴莲果肉浆放入和面机内，按物料总量的18-25%加入水后充分拌匀；
（3）将和好的面团在在35℃温度条件下静置2个小时；
（4）经复合压延机逐级压成面带，切成面条，干燥后即可。
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| CN104187311A (zh) * | 2014-07-23 | 2014-12-10 | 安徽省一诚食品有限公司 | 一种青稞制作的饺子粉及其制备方法 |
| CN104957518A (zh) * | 2015-06-18 | 2015-10-07 | 广西大学 | 一种红丝线面条及其制备方法 |
Citations (2)
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| CN103250922A (zh) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | 一种香蕉味的绿豆汤圆及其制备方法 |
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| CN103355588A (zh) * | 2013-04-07 | 2013-10-23 | 安徽玉龙制面食品有限责任公司 | 一种番茄美容鸡皮面条 |
| CN103250922A (zh) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | 一种香蕉味的绿豆汤圆及其制备方法 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104187311A (zh) * | 2014-07-23 | 2014-12-10 | 安徽省一诚食品有限公司 | 一种青稞制作的饺子粉及其制备方法 |
| CN104957518A (zh) * | 2015-06-18 | 2015-10-07 | 广西大学 | 一种红丝线面条及其制备方法 |
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