CN103689394A - 一种果仁面条及其制备方法 - 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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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Abstract
本发明公开了一种果仁面条，由下列重量份的原料制成：大麦粉100-110、荞麦仁40-50、绿豆40-50、雪莲果20-25、核桃仁18-24、杏仁20-25、桃仁18-26、汉防己1-2、苦石莲1-3、苍术1-2、木蝴蝶1-3、面条添加剂1-2、水适量；本发明的面条，采用大麦粉、荞麦仁、绿豆作为主原料，荞麦仁有健脾益气、具有开胃宽肠、消食化滞、降低血脂和胆固醇、促进机体的新陈代谢、抗菌、消炎、止咳、平喘、祛痰的作用。核桃味甘，性平，可补肾固精、润燥化痰、温肺润肠、强筋健脑，对于治疗冠心病和支气管疾病也有较好的作用。杏仁可祛痰、止咳、平喘、散风、润肠、消积，还具有抗肿瘤、降血糖、抗炎镇痛、驱虫杀菌等功效。
Description
技术领域
本发明涉及一种食品及其工艺技术领域，特别涉及一种果仁面条及其制备方法。
背景技术
果仁是大自然赐予的美食。它们大部分在树上慢慢成熟，饱满地收藏着树木一年来吸收阳光雨露精制而成的营养物质；也有的果仁在泥土里悄悄地成熟，把丰沛的地气凝结在坚硬的壳内。果仁的营养非常丰富，从人类以打猎采集为生的年代开始，它们一直伴随着人们，成为人们饮食中的重要组成部分。常吃果仁，有助于摄取到许多只有从动物性食物中才能得到的营养元素，从而获得营养的均衡。果仁的热量虽然高，却是护心健脑的好食物，大量研究表明，果仁可以降低患冠心病的几率，常吃果仁不易患心肌梗塞。果仁中含有本酚素，可以降低胆固醇。果仁含有蛋白质、脂肪、碳水化合物等营养成分，包括多种营养成分，包括烟酸、维生素B族、叶酸、镁、锌、铜、和钾，以及多种抗氧化剂，并含有大量纤维，特别是组成完整且易于消化的蛋白质所需的全部氨基酸。用果仁制得的面条，具有很好的保健与养生疗效。
发明内容
本发明弥补了现有技术的不足，提供一种果仁面条及其制备方法。
本发明的技术方案如下：
面条由下列重量份的原料制成：大麦粉100-110、荞麦仁40-50、绿豆40-50、雪莲果20-25、核桃仁18-24、杏仁20-25、桃仁18-26、汉防己1-2、苦石莲1-3、苍术1-2、木蝴蝶1-3、面条添加剂1-2、水适量；
所述面条添加剂由下列重量份的原料制成：小麦胚芽粉20-30、莲藕20-30、大球盖菇20-25、夏威夷果20-30、苹果20-30、茶花粉8-12、紫珠6-7、蒲黄2-3、蒲公英3-4、旋柄茄4-5、千日红4-5、菠萝皮5-6、马尾连3-4、水适量；制备方法是将莲藕洗净削皮后与紫珠、蒲黄、蒲公英、旋柄茄、千日红、菠萝皮、马尾连混合后加入适量水文火煎煮1-2小时，取出莲藕捣成泥状，烘干，研磨成粉；将大球盖菇洗净沥干后放入烘干机中烘干，研磨成粉；将苹果洗净去核打成果汁，夏威夷果去壳后放入炒锅中炒香加入苹果汁文火翻炒至水分耗干，研磨成粉，得混合粉；将所得的莲藕粉、大球盖菇、混合粉、小麦胚芽粉以及其它剩余成分混合均匀，即可。
所述面条的制备的具体步骤如下：
（1）将汉防己、苦石莲、苍术、木蝴蝶加入适量水中文火煎煮1-2小时，滤掉沉渣，得煎煮液；
（2）将荞麦仁、绿豆洗净后加入步骤1的煎煮液，加热煮至熟烂，捣成泥状，得杂粮泥，备用；
（3）将雪莲果洗净去皮研磨成汁，得果汁，备用；
（4）将核桃仁、杏仁、桃仁放入炒锅中翻炒至熟，加入步骤3的果汁文火翻炒至水分耗干，研磨成粉，得果仁粉，备用；
（5）将步骤2的杂粮泥、步骤4的果仁粉以及其它剩余成分混合，搅拌均匀，调制成面团，再加工成面条，即可。
本发明的有益效果：
本发明的面条，采用大麦粉、荞麦仁、绿豆作为主原料，荞麦仁有健脾益气、具有开胃宽肠、消食化滞、降低血脂和胆固醇、促进机体的新陈代谢、抗菌、消炎、止咳、平喘、祛痰的作用。核桃味甘，性平，可补肾固精、润燥化痰、温肺润肠、强筋健脑，对于治疗冠心病和支气管疾病也有较好的作用。杏仁可祛痰、止咳、平喘、散风、润肠、消积，还具有抗肿瘤、降血糖、抗炎镇痛、驱虫杀菌等功效。
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：大麦粉105、荞麦仁45、绿豆45、雪莲果23、核桃仁22、杏仁23、桃仁20、汉防己1、苦石莲2、苍术1、木蝴蝶1、面条添加剂1、水适量；
所述面条添加剂由下列重量份（kg）的原料制成：小麦胚芽粉25、莲藕27、大球盖菇22、夏威夷果26、苹果27、茶花粉9、紫珠7、蒲黄2、蒲公英3、旋柄茄4、千日红5、菠萝皮5、马尾连3、水适量；制备方法是将莲藕洗净削皮后与紫珠、蒲黄、蒲公英、旋柄茄、千日红、菠萝皮、马尾连混合后加入适量水文火煎煮2小时，取出莲藕捣成泥状，烘干，研磨成粉；将大球盖菇洗净沥干后放入烘干机中烘干，研磨成粉；将苹果洗净去核打成果汁，夏威夷果去壳后放入炒锅中炒香加入苹果汁文火翻炒至水分耗干，研磨成粉，得混合粉；将所得的莲藕粉、大球盖菇、混合粉、小麦胚芽粉以及其它剩余成分混合均匀，即可。
所述面条的制备方法的具体步骤如下：
（1）将汉防己、苦石莲、苍术、木蝴蝶加入适量水中文火煎煮1小时，滤掉沉渣，得煎煮液；
（2）将荞麦仁、绿豆洗净后加入步骤1的煎煮液，加热煮至熟烂，捣成泥状，得杂粮泥，备用；
（3）将雪莲果洗净去皮研磨成汁，得果汁，备用；
（4）将核桃仁、杏仁、桃仁放入炒锅中翻炒至熟，加入步骤3的果汁文火翻炒至水分耗干，研磨成粉，得果仁粉，备用；
（5）将步骤2的杂粮泥、步骤4的果仁粉以及其它剩余成分混合，搅拌均匀，调制成面团，再加工成面条，即可。
Claims (2)
1.一种果仁面条，其特征在于，由下列重量份的原料制成：大麦粉100-110、荞麦仁40-50、绿豆40-50、雪莲果20-25、核桃仁18-24、杏仁20-25、桃仁18-26、汉防己1-2、苦石莲1-3、苍术1-2、木蝴蝶1-3、面条添加剂1-2、水适量；
所述面条添加剂由下列重量份的原料制成：小麦胚芽粉20-30、莲藕20-30、大球盖菇20-25、夏威夷果20-30、苹果20-30、茶花粉8-12、紫珠6-7、蒲黄2-3、蒲公英3-4、旋柄茄4-5、千日红4-5、菠萝皮5-6、马尾连3-4、水适量；制备方法是将莲藕洗净削皮后与紫珠、蒲黄、蒲公英、旋柄茄、千日红、菠萝皮、马尾连混合后加入适量水文火煎煮1-2小时，取出莲藕捣成泥状，烘干，研磨成粉；将大球盖菇洗净沥干后放入烘干机中烘干，研磨成粉；将苹果洗净去核打成果汁，夏威夷果去壳后放入炒锅中炒香加入苹果汁文火翻炒至水分耗干，研磨成粉，得混合粉；将所得的莲藕粉、大球盖菇、混合粉、小麦胚芽粉以及其它剩余成分混合均匀，即可。
2.根据权利要求书1所述果仁面条，其特征在于，制备方法的具体步骤如下：
（1）将汉防己、苦石莲、苍术、木蝴蝶加入适量水中文火煎煮1-2小时，滤掉沉渣，得煎煮液；
（2）将荞麦仁、绿豆洗净后加入步骤1的煎煮液，加热煮至熟烂，捣成泥状，得杂粮泥，备用；
（3）将雪莲果洗净去皮研磨成汁，得果汁，备用；
（4）将核桃仁、杏仁、桃仁放入炒锅中翻炒至熟，加入步骤3的果汁文火翻炒至水分耗干，研磨成粉，得果仁粉，备用；
（5）将步骤2的杂粮泥、步骤4的果仁粉以及其它剩余成分混合，搅拌均匀，调制成面团，再加工成面条，即可。
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