CN103621895A - 生姜面条及其制作方法 - Google Patents
生姜面条及其制作方法 Download PDFInfo
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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
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- 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)
- Mycology (AREA)
- Noodles (AREA)
Abstract
一种生姜面条及其制作方法，生姜面条的组份按重量配比为小麦粉100重量份、生姜汁2重量份、香芋粉5重量份、菱角粉3重量份、魔芋粉3重量份、蕨根粉1重量份、食盐0.8重量份和适量的水；将新鲜生姜入榨汁机取原汁，按重量配比将小麦面粉、生姜汁、香芋粉、菱角粉、魔芋粉、蕨根粉、食盐和适量的水一起倒入合面机合面，将合好的面入轧面机制成生姜面条。本发明面条具有营养丰富，鲜味可口，食用方便等特点，还能驱风祛寒，开胃健身，增强食欲，溜煮时不粘不混汤，不断条，原料丰富，制作简单，经常食用能对人体具有保健和抗病功能，对增强人体的免疫机制，增加对疾病的抵抗力，是人们生活中追求的营养保健的绿色食品。
Description
技术领域
本发明涉及一种食品，特别是一种食品，特别是一种生姜面条及其制作方法。
背景技术
面条是人们经常食用的面食品，尤其在我国北方，面条是人们最重要的主食。在已知技术中，现有的面条主要是由小麦面粉加入食用盐、食用碱等用水合面，经面条机轧制成面条。为了增加面条的营养，有在面条中加入鸡蛋、食糖、食油，还有的将小麦面粉中加入绿豆面或黑豆面、黄豆面、小米面，混合后轧制成混合面条。随着人类生活水平的日益提高，营养成分相对单一的面条已不能适应人们所需营养成分的要求，更有待于不断的研制开发新营养成分更全、口感更好的，具有保健功能的面条。
发明内容
本发明的目的之一是克服现有技术的不足，而提供一种营养丰富、美味可口、食用方便，还能驱风祛寒、开胃健身、营养丰富的生姜面条。
实现本发明上述目的的技术方案是：一种生姜面条，其是采用如下方法制作而成的：
它的组份按重量配比为小麦粉100重量份、生姜汁2-5重量份、食盐0.8-1.0重量份和适量的水；
其制作方法是：
一、榨汁：将新鲜生姜洗净、去皮，入榨汁机取原汁，将榨取的生姜汁倒入储罐备用；
二、按重量配比将各组份和适量的水一起倒入合面机合面；
三、将合好的面，入轧面机制成生姜面条；
四、将鲜生姜面条直接检验包装，也可再经干燥制成干面条，检验包装即为生姜面条。
本发明进一步的技术方案是: 它的组份中还有香芋粉5-8重量份、菱角粉3-5重量份、魔芋粉3-5重量份、蕨根粉1-2重量份。
本发明的目的之二是克服现有技术的不足，而提供一种营养丰富、美味可口、食用方便，还能驱风祛寒、开胃健身、营养丰富的生姜面条的制作方法。
实现本发明上述目的的技术方案是：一种生姜面条的制作方法，它的组份按重量配比为小麦粉100重量份、生姜汁2-5重量份、食盐0.8-1.0重量份和适量的水；
其制作方法是：
一、榨汁：将新鲜生姜洗净、去皮，入榨汁机取原汁，将榨取的生姜汁倒入储罐备用；
二、按重量配比将各组份和适量的水一起倒入合面机合面；
三、将合好的面，入轧面机制成生姜面条；
四、将鲜生姜面条直接检验包装，也可再经干燥制成干面条，检验包装即为生姜面条。
本发明进一步的技术方案是: 它的组份中还有香芋粉5-8重量份、菱角粉3-5重量份、魔芋粉3-5重量份、蕨根粉1-2重量份。
面条中的生姜含有辛辣和芳香成分，辛辣成分为一种芳香性挥发油脂中的"姜油酮"，其中主要为姜油萜、水茴香、樟脑萜、姜酚、桉叶油精、淀粉、粘液等，还含有蛋白质、脂肪、膳食纤维、碳水化合物、胡萝卜素、硫胺素、核黄素、尼克酸、维生素C 、钾、钠、钙、镁、铁、锰、锌、钢、磷、硒，以及促进消化液分泌的姜辣素等成分，具有开胃健脾、促进食欲、抗氧化、抑制肿瘤、防暑、降温、提神等作用。
面条中的香芋营养丰富，色、香、味俱佳，曾被认为蔬菜之王。据测定，每百克鲜香芋，含蛋白质5.15克，脂肪0.28克，碳水化合物12.71克，钙170毫克，磷80毫克。其蛋白质含量为山药的2.1倍。香芋含有较多的粗蛋白、淀粉、聚糖（粘液质）、粗纤维和糖，蛋白质的含量比一般的其它高蛋白植物如大豆之类都要高。
面条中的菱角，又名水栗、菱实，是一年生草本水生植物菱的果实，含有丰富的蛋白质、不饱和脂肪酸及多种维生素和微量元素，具有补脾益气健脾，强股膝、健力益气、抗癌、减肥等作用，可用之防治食道癌、胃癌、子宫癌等。
面条中的魔芋是有益的碱性食品，对食用动物性酸性食品过多的人，搭配吃魔芋，可以达到食品酸、碱平衡，具有水平降血糖、降血脂、降压、散毒、养颜、通脉、减肥、开胃等多功能。魔芋含淀粉35%，蛋白质3%，以及多种维生素和钾、磷、硒等矿物质元素，还含有人类所需要的魔芋多糖，即葡萄甘露聚糖达45%以上。魔芋属的一些种类块茎富含魔芋多糖，尤其是白魔芋、花魔芋品种含量高达50—65%。
面条中的蕨根粉，是用采摘的新鲜蕨根磨粉而成的。蕨根为凤尾蕨科植物蕨的根茎，在秋、冬采集"蕨"的根部，洗净、晒干，即为蕨根。蕨根粉是一种天然的保健食品，蕨根粉中含有各种天然色素、矿物质和其他成分，特别是含有较多的类黄酮等抗氧化成分，能够清热解毒，很适合夏季食用。此外，类黄酮对提高身体的抗病能力、预防某些慢性疾病也有一定好处。所以，以黑褐色的蕨根粉来替代那些经过漂白或染色的凉粉，对健康更有益处，有很好的保健作用。
本发明面条在传统面条中加入生姜原汁，使其口感大大改善，它不但具有营养丰富，鲜味可口，食用方便等特点，还能驱风祛寒，开胃健身，增强食欲，溜煮时不粘不混汤，不断条，原料丰富，制作简单，经常食用能对人体具有保健和抗病功能，对增强人体的免疫机制，增加对疾病的抵抗力，是人们生活中追求的营养保健的绿色食品。
以下结合具体实施方式对本发明的详细内容作进一步描述。
具体实施方式
实施例1
一种生姜面条，它的组份按重量配比为小麦粉100重量份、生姜汁2重量份、香芋粉5重量份、菱角粉3重量份、魔芋粉3重量份、蕨根粉1重量份、食盐0.8重量份和适量的水；
其制作方法是：
一、榨汁：将新鲜生姜洗净、去皮，入榨汁机取原汁，将榨取的生姜汁倒入储罐备用；
二、按重量配比将小麦面粉、生姜汁、香芋粉、菱角粉、魔芋粉、蕨根粉、食盐和适量的水一起倒入合面机合面；
三、将合好的面，入轧面机制成生姜面条；
四、将鲜生姜面条直接检验包装，也可再经干燥制成干面条，检验包装即为生姜面条。
实施例2
一种生姜面条，它的组份按重量配比为小麦粉100重量份、生姜汁5重量份、香芋粉8重量份、菱角粉5重量份、魔芋粉5重量份、蕨根粉2重量份、食盐1.0重量份和适量的水；其制作方法是与实施例一相同。
Claims (4)
1.一种生姜面条，其特征是采用如下方法制作而成的：
它的组份按重量配比为小麦粉100重量份、生姜汁2-5重量份、食盐0.8-1.0重量份和适量的水；
其制作方法是：
一、榨汁：将新鲜生姜洗净、去皮，入榨汁机取原汁，将榨取的生姜汁倒入储罐备用；
二、按重量配比将各组份和适量的水一起倒入合面机合面；
三、将合好的面，入轧面机制成生姜面条；
四、将鲜生姜面条直接检验包装，也可再经干燥制成干面条，检验包装即为生姜面条。
2.根据权利要求1所述的生姜面条，其特征是组份中还有香芋粉5-8重量份、菱角粉3-5重量份、魔芋粉3-5重量份、蕨根粉1-2重量份。
3.一种生姜面条的制作方法，其特征是组份中按重量配比为小麦粉100重量份、生姜汁2-5重量份、食盐0.8-1.0重量份和适量的水；
其制作方法是：
一、榨汁：将新鲜生姜洗净、去皮，入榨汁机取原汁，将榨取的生姜汁倒入储罐备用；
二、按重量配比将各组份和适量的水一起倒入合面机合面；
三、将合好的面，入轧面机制成生姜面条；
四、将鲜生姜面条直接检验包装，也可再经干燥制成干面条，检验包装即为生姜面条。
4.根据权利要求3所述的生姜面条的制作方法，其特征是组份中还有香芋粉5-8重量份、菱角粉3-5重量份、魔芋粉3-5重量份、蕨根粉1-2重量份。
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932047A (zh) * | 2014-03-19 | 2014-07-23 | 王永帮 | 一种黑番茄菱角面条及其制备方法 |
| CN104256368A (zh) * | 2014-10-26 | 2015-01-07 | 隆回县湘辉龙牙百合开发有限公司 | 龙牙百合面条及加工方法 |
| CN104473063A (zh) * | 2014-12-31 | 2015-04-01 | 广西南宁桂知科技有限公司 | 一种姜汁豆豉及其加工方法 |
| CN105410650A (zh) * | 2015-11-26 | 2016-03-23 | 郑州朱屯米粉食品有限公司 | 构树叶汁面条的生产工艺 |
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| CN101228945A (zh) * | 2007-01-25 | 2008-07-30 | 肖金林 | 生姜面条及其制作方法 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932047A (zh) * | 2014-03-19 | 2014-07-23 | 王永帮 | 一种黑番茄菱角面条及其制备方法 |
| CN103932047B (zh) * | 2014-03-19 | 2015-10-14 | 王永帮 | 一种黑番茄菱角面条及其制备方法 |
| CN104256368A (zh) * | 2014-10-26 | 2015-01-07 | 隆回县湘辉龙牙百合开发有限公司 | 龙牙百合面条及加工方法 |
| CN104256368B (zh) * | 2014-10-26 | 2016-06-01 | 隆回县湘辉龙牙百合开发有限公司 | 龙牙百合面条及加工方法 |
| CN104473063A (zh) * | 2014-12-31 | 2015-04-01 | 广西南宁桂知科技有限公司 | 一种姜汁豆豉及其加工方法 |
| CN105410650A (zh) * | 2015-11-26 | 2016-03-23 | 郑州朱屯米粉食品有限公司 | 构树叶汁面条的生产工艺 |
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