CN103689379A - 一种调血降压面条及其制备方法 - Google Patents
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Abstract
本发明公开了一种调血降压面条，由下列重量份的原料制成：荞麦50-60、赤豆40-50、纳豆20-30、高粱20-30、平菇15-20、香椿15-19、鸡蛋14-18、食盐3-4、香芋20-25、桂花7-9、香草粉13-17、白砂糖4-5、牛油5-6、白果3-4、防己1-2、石菖蒲3-4、茵陈1-2、元胡1-2、面条改良剂1-2、水适量；本发明的面条，采用荞麦、赤豆、纳豆、高粱作为主原料。荞麦含有强力抗氧化物，可以降血脂、降血压、助眠、增强血管弹性、防止血液凝结、清理肠道垃圾，也是很好的护心食物。赤豆具有健脾胃、利水消肿、和气排脓、清热解毒、补血的作用。纳豆具有溶解血栓、调节血脂血糖、调节肠胃、缓解骨质疏松、解酒、抗菌、清理肠道、防止便秘、改善消化系统、除皱、抑制雀斑等作用。
Description
技术领域
本发明涉及一种面条及其工艺技术领域，特别涉及一种调血降压面条及其制备方法。
背景技术
面条的花样繁多、品种多样，并且制作简单，食用方便，营养丰富，即可主食又可快餐的健康保健食品。面条是中华民族饮食中的大众主食，也是一种国际性的大众化食品，更是仅次于面包的世界第二大方便主食，在中国乃至整个世界的饮食文化上均占有重要的篇章。而近年来，在已经满足了美食带来的感官要求的基础上，人们对于保健养生的热捧，各种用杂粮以及其他营养原料制得的保健面条也受到广大民众的喜爱，但风味和营养往往不并不如人意。本发明的面条原料配比合理，营养丰富并且口感色泽都广受好评，是所有养生保健者值得消费的保健面条。
发明内容
本发明弥补了现有技术的不足，提供一种调血降压面条及其制备方法。
本发明的技术方案如下：
本发明面条由下列重量份的原料制成：荞麦50-60、赤豆40-50、纳豆20-30、高粱20-30、平菇15-20、香椿15-19、鸡蛋14-18、食盐3-4、香芋20-25、桂花7-9、香草粉13-17、白砂糖4-5、牛油5-6、白果3-4、防己1-2、石菖蒲3-4、茵陈1-2、元胡1-2、面条改良剂1-2、水适量；
所述面条添加剂由下列重量份的原料制成：木薯淀粉40-50、山楂核粉15-20、核桃仁15-20、杏仁10-15、香蕉30-35、龙眼25-30、女贞子1-2、牛蒡2-3、玫瑰花3-4、天门冬4-5、丁葵草1-2、水翁花2-3、纯茶油1-2、水适量；将核桃仁、杏仁研磨成粉，纯茶油放入锅中烧热加入上述粉末小火翻炒至纯茶油吸收；将女贞子、牛蒡、玫瑰花、天门冬、丁葵草、水翁花加入适量水中，文火煎煮1-2小时，过滤得滤液；香蕉、龙眼取其果肉，捣成泥状；将炒熟粉、滤液、果泥以及其它剩余成分，混合，小火煮沸、搅拌20-30分钟，冷却、喷雾干燥，即得。
所述面条的制备的具体步骤如下：
（1）将荞麦、赤豆、纳豆、高粱烘干，研磨成粉，得杂粮粉，备用；
（2）将平菇、香椿放入沸水中漂烫1-2分钟，再研磨成浆液，将鸡蛋打入浆液中，加入食盐充分搅拌均匀，得混合浆液，备用；
（3）将香芋洗净去皮，与白果、防己、石菖蒲、茵陈、元胡加入适量水中，文火煎煮1-2小时，滤掉沉渣，将其余成份混合打浆，得香芋浆；
（4）将桂花洗净、晒干后与白砂糖混合均匀，密封放置5-7天，再与香草粉混合加入到烧热的牛油中，文火翻炒至牛油被完全吸收，加入步骤3的香芋浆，文火继续翻炒至水分耗干，得混合物料，备用；
（5）将步骤1的杂粮粉、步骤2的混合浆液、步骤4的混合物料以及其它剩余成分混合，搅拌均匀，再加工成面条，即可。
本发明的有益效果：
本发明的面条，采用荞麦、赤豆、纳豆、高粱作为主原料。荞麦含有强力抗氧化物，可以降血脂、降血压、助眠、增强血管弹性、防止血液凝结、清理肠道垃圾，也是很好的护心食物。赤豆具有健脾胃、利水消肿、和气排脓、清热解毒、补血的作用。纳豆具有溶解血栓、调节血脂血糖、调节肠胃、缓解骨质疏松、解酒、抗菌、清理肠道、防止便秘、改善消化系统、除皱、抑制雀斑等作用。
具体实施方案
下面结合以下具体实施方式对本发明作进一步的详细描述：
称取下列重量份（kg）的原料制成：荞麦55、赤豆45、纳豆25、高粱25、平菇18、香椿19、鸡蛋15、食盐3、香芋24、桂花8、香草粉15、白砂糖4、牛油5、白果3、防己1、石菖蒲3、茵陈2、元胡1、面条改良剂1、水适量；
所述面条添加剂由下列重量份（kg）的原料制成：木薯淀粉45、山楂核粉18、核桃仁17、杏仁13、香蕉33、龙眼28、女贞子2、牛蒡2、玫瑰花3、天门冬4、丁葵草1、水翁花2、纯茶油1、水适量；将核桃仁、杏仁研磨成粉，纯茶油放入锅中烧热加入上述粉末小火翻炒至纯茶油吸收；将女贞子、牛蒡、玫瑰花、天门冬、丁葵草、水翁花加入适量水中，文火煎煮2小时，过滤得滤液；香蕉、龙眼取其果肉，捣成泥状；将炒熟粉、滤液、果泥以及其它剩余成分，混合，小火煮沸、搅拌25分钟，冷却、喷雾干燥，即得。
面条的制备方法的具体步骤如下：
（1）将荞麦、赤豆、纳豆、高粱烘干，研磨成粉，得杂粮粉，备用；
（2）将平菇、香椿放入沸水中漂烫2分钟，再研磨成浆液，将鸡蛋打入浆液中，加入食盐充分搅拌均匀，得混合浆液，备用；
（3）将香芋洗净去皮，与白果、防己、石菖蒲、茵陈、元胡加入适量水中，文火煎煮1.5小时，滤掉沉渣，将其余成份混合打浆，得香芋浆；
（4）将桂花洗净、晒干后与白砂糖混合均匀，密封放置6天，再与香草粉混合加入到烧热的牛油中，文火翻炒至牛油被完全吸收，加入步骤3的香芋浆，文火继续翻炒至水分耗干，得混合物料，备用；
（5）将步骤1的杂粮粉、步骤2的混合浆液、步骤4的混合物料以及其它剩余成分混合，搅拌均匀，再加工成面条，即可。
Claims (2)
1.一种调血降压面条，其特征在于，由下列重量份的原料制成：荞麦50-60、赤豆40-50、纳豆20-30、高粱20-30、平菇15-20、香椿15-19、鸡蛋14-18、食盐3-4、香芋20-25、桂花7-9、香草粉13-17、白砂糖4-5、牛油5-6、白果3-4、防己1-2、石菖蒲3-4、茵陈1-2、元胡1-2、面条改良剂1-2、水适量；
所述面条改良剂由下列重量份的原料制成：木薯淀粉40-50、山楂核粉15-20、核桃仁15-20、杏仁10-15、香蕉30-35、龙眼25-30、女贞子1-2、牛蒡2-3、玫瑰花3-4、天门冬4-5、丁葵草1-2、水翁花2-3、纯茶油1-2、水适量；将核桃仁、杏仁研磨成粉，纯茶油放入锅中烧热加入上述粉末小火翻炒至纯茶油吸收；将女贞子、牛蒡、玫瑰花、天门冬、丁葵草、水翁花加入适量水中，文火煎煮1-2小时，过滤得滤液；香蕉、龙眼取其果肉，捣成泥状；将炒熟粉、滤液、果泥以及其它剩余成分，混合，小火煮沸、搅拌20-30分钟，冷却、喷雾干燥，即得。
2.根据权利要求书1所述调血降压面条，其特征在于，制备方法的具体步骤如下：
（1）将荞麦、赤豆、纳豆、高粱烘干，研磨成粉，得杂粮粉，备用；
（2）将平菇、香椿放入沸水中漂烫1-2分钟，再研磨成浆液，将鸡蛋打入浆液中，加入食盐充分搅拌均匀，得混合浆液，备用；
（3）将香芋洗净去皮，与白果、防己、石菖蒲、茵陈、元胡加入适量水中，文火煎煮1-2小时，滤掉沉渣，将其余成份混合打浆，得香芋浆；
（4）将桂花洗净、晒干后与白砂糖混合均匀，密封放置5-7天，再与香草粉混合加入到烧热的牛油中，文火翻炒至牛油被完全吸收，加入步骤3的香芋浆，文火继续翻炒至水分耗干，得混合物料，备用；
（5）将步骤1的杂粮粉、步骤2的混合浆液、步骤4的混合物料以及其它剩余成分混合，搅拌均匀，再加工成面条，即可。
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| CN105725065A (zh) * | 2016-02-18 | 2016-07-06 | 童鑫 | 西芹降压面条及其制备方法 |
| CN105725172A (zh) * | 2016-03-02 | 2016-07-06 | 四川省汇泉罐头食品有限公司 | 一种面粉改良剂 |
| CN105995508A (zh) * | 2016-05-25 | 2016-10-12 | 蚌埠市金旺食品有限公司 | 一种香椿面条 |
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