CN103689382A - 一种多麦营养面条及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种多麦营养面条,由下列重量份的原料制成:小麦60-70、大麦30-35、燕麦20-30、麦芽粉20-30、黑芝麻20-25、山杏仁15-20、白果10-14、莲子10-15、桂花8-10、阿胶10-15、牛奶30-40、小麦坯芽油3-4、知母1-2、无根叶2-3、远志1-2、云苓1-2、绞股蓝2-3、面条改良剂1-2、水适量;本发明的面条,采用小麦、大麦、燕麦以及麦芽粉作为主原料。小麦不仅可厚肠胃、强气力,还具有清热除烦、养心安神等功效。大麦具有消渴除热毒、益气调中、滋补虚劳、使血脉强壮、对肤色有益、充实五脏、消化谷食、止泄等作用。燕麦不仅具有益肝和胃、养颜护肤、抗细菌、抗氧化、增加人体的免疫力,还具有降低血压、降低胆固醇、防治大肠癌、防治心脏疾病等作用。
Description
技术领域
本发明涉及一种面条及其工艺技术领域,特别涉及一种多麦营养面条及其制备方法。
背景技术
传统的面条是用谷物或豆类的面粉加水和成面团,之后或压或擀制成片再切,或者使用搓、拉、捏等手段,制成面条状的一种食品。面条制作简单,食用方便,是中国最普遍的主食之一。在历史以及如今的地位上仅次于馒头和米饭。而市场上大部分销售的面条都是以小麦粉为主原料,含有大量的碳水化合物以及少量的营养元素,同时膳食纤维素含量少,并不符合健康均衡的膳食结构。因此,我们需要从养生与保健的领域在传统的面条的原料与生产工艺上进行改善。添加的粗粮富含丰富的膳食纤维,膳食纤维具有很好的保健疗效,可以预防心血管疾病、癌症、糖尿病以及其它疾病、清洁消化壁和增强消化功能、稀释和加速食物中的致癌物质和有毒物质的移除、保护脆弱的消化道和预防结肠癌。使得制成的面条具有很高的保健与营养价值。
发明内容
本发明弥补了现有技术的不足,提供一种多麦营养面条及其制备方法。
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:小麦60-70、大麦30-35、燕麦20-30、麦芽粉20-30、黑芝麻20-25、山杏仁15-20、白果10-14、莲子10-15、桂花8-10、阿胶10-15、牛奶30-40、小麦坯芽油3-4、知母1-2、无根叶2-3、远志1-2、云苓1-2、绞股蓝2-3、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)将知母、无根叶、远志、云苓、绞股蓝加入适量水中,文火煎煮1-2小时,滤掉沉渣,得煎煮液,将小麦、大麦、燕麦洗净沥干后放入煎煮液中,浸泡10-12小时,破碎打浆,得多麦浆,备用;
(2)将黑芝麻文火炒香后研磨成粉,得芝麻粉,备用;
(3)将白果去壳后与山杏仁、莲子、桂花一起放入烘干机中烘干,研磨成粉,得混合粉,备用;
(4)将麦芽粉放入烧热的小麦坯芽油中,文火翻炒20-30分钟,得炒熟粉,备用;
(5)将阿胶研成细粉后加入牛奶中,边加热边搅拌5-10分钟,再与步骤1的多麦浆、步骤2的芝麻粉、步骤3的混合粉、步骤4的炒熟粉以及其它剩余成分混合,搅拌均匀,调制成面团,再按照常规工艺加工成面条,即可。
本发明的有益效果:
本发明的面条,采用小麦、大麦、燕麦以及麦芽粉作为主原料。小麦不仅可厚肠胃、强气力,还具有清热除烦、养心安神等功效。大麦具有消渴除热毒、益气调中、滋补虚劳、使血脉强壮、对肤色有益、充实五脏、消化谷食、止泄等作用。燕麦不仅具有益肝和胃、养颜护肤、抗细菌、抗氧化、增加人体的免疫力,还具有降低血压、降低胆固醇、防治大肠癌、防治心脏疾病等作用。
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:小麦65、大麦32、燕麦27、麦芽粉24、黑芝麻22、山杏仁18、白果13、莲子14、桂花9、阿胶14、牛奶35、小麦坯芽油3、知母1、无根叶2、远志1、云苓2、绞股蓝2、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)将知母、无根叶、远志、云苓、绞股蓝加入适量水中,文火煎煮1小时,滤掉沉渣,得煎煮液,将小麦、大麦、燕麦洗净沥干后放入煎煮液中,浸泡11小时,破碎打浆,得多麦浆,备用;
(2)将黑芝麻文火炒香后研磨成粉,得芝麻粉,备用;
(3)将白果去壳后与山杏仁、莲子、桂花一起放入烘干机中烘干,研磨成粉,得混合粉,备用;
(4)将麦芽粉放入烧热的小麦坯芽油中,文火翻炒25分钟,得炒熟粉,备用;
(5)将阿胶研成细粉后加入牛奶中,边加热边搅拌8分钟,再与步骤1的多麦浆、步骤2的芝麻粉、步骤3的混合粉、步骤4的炒熟粉以及其它剩余成分混合,搅拌均匀,调制成面团,再按照常规工艺加工成面条,即可。
Claims (2)
1.一种多麦营养面条,其特征在于,由下列重量份的原料制成:小麦60-70、大麦30-35、燕麦20-30、麦芽粉20-30、黑芝麻20-25、山杏仁15-20、白果10-14、莲子10-15、桂花8-10、阿胶10-15、牛奶30-40、小麦坯芽油3-4、知母1-2、无根叶2-3、远志1-2、云苓1-2、绞股蓝2-3、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所述多麦营养面条,其特征在于,制备方法的具体步骤如下:
(1)将知母、无根叶、远志、云苓、绞股蓝加入适量水中,文火煎煮1-2小时,滤掉沉渣,得煎煮液,将小麦、大麦、燕麦洗净沥干后放入煎煮液中,浸泡10-12小时,破碎打浆,得多麦浆,备用;
(2)将黑芝麻文火炒香后研磨成粉,得芝麻粉,备用;
(3)将白果去壳后与山杏仁、莲子、桂花一起放入烘干机中烘干,研磨成粉,得混合粉,备用;
(4)将麦芽粉放入烧热的小麦坯芽油中,文火翻炒20-30分钟,得炒熟粉,备用;
(5)将阿胶研成细粉后加入牛奶中,边加热边搅拌5-10分钟,再与步骤1的多麦浆、步骤2的芝麻粉、步骤3的混合粉、步骤4的炒熟粉以及其它剩余成分混合,搅拌均匀,调制成面团,再按照常规工艺加工成面条,即可。
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CN106418175A (zh) * | 2016-10-20 | 2017-02-22 | 刘芳 | 一种阿胶营养面及其制备方法 |
CN107361299A (zh) * | 2017-08-17 | 2017-11-21 | 武汉轻工大学 | 一种富含芽麦粉的碱面及加工方法 |
CN107373317A (zh) * | 2017-07-28 | 2017-11-24 | 明光市桂花面粉有限公司 | 一种杂粮中药复合型面粉 |
CN109463631A (zh) * | 2018-09-19 | 2019-03-15 | 信阳师范学院 | 一种茶叶热干面及其制备方法 |
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CN102885255A (zh) * | 2012-09-18 | 2013-01-23 | 安徽顶康食品有限公司 | 石磨黑色杂粮营养挂面 |
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CN101843313A (zh) * | 2010-06-21 | 2010-09-29 | 杨占良 | 一种含有中药成分的营养面食及其制备方法 |
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Cited By (4)
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CN106418175A (zh) * | 2016-10-20 | 2017-02-22 | 刘芳 | 一种阿胶营养面及其制备方法 |
CN107373317A (zh) * | 2017-07-28 | 2017-11-24 | 明光市桂花面粉有限公司 | 一种杂粮中药复合型面粉 |
CN107361299A (zh) * | 2017-08-17 | 2017-11-21 | 武汉轻工大学 | 一种富含芽麦粉的碱面及加工方法 |
CN109463631A (zh) * | 2018-09-19 | 2019-03-15 | 信阳师范学院 | 一种茶叶热干面及其制备方法 |
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