CN103704592A - 一种紫色抗氧化面条及其制备方法 - Google Patents
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Abstract
本发明公开了一种紫色抗氧化面条，由下列重量份的原料制成：燕麦45-55、荞麦50-60、玉米淀粉40-50、田基黄1-2、木香1-2、蔓荆子1-3、地黄叶1-2、紫薯20-30、洋葱18-22、山竹20-30、紫玉枣20-25、茄子皮8-10、紫菜10-15、葡萄籽6-8、食品改良剂1-2、水适量；本发明的面条，采用燕麦、荞麦、玉米淀粉作为主原料，燕麦具有益肝和胃、养颜护肤、抗细菌、抗氧化、增加人体的免疫力、促进胃肠蠕动等作用。荞麦具有健胃、消积、止汗、降血压、之功效。紫薯具有增强机体免疫力、清除体内自由基、促进肠胃蠕动、预防高血压、减轻肝机能障碍、抗癌的作用。洋葱具有润肠、理气和胃、健脾进食、发散风寒、温中通阳、消食化肉、提神健体、散瘀解毒的功效。紫玉枣具有滋阴补血、利胆养肝、健睥平胃、补中益气、解除烦闷之功效。
Description
技术领域
本发明涉及一种食品及其工艺技术领域，特别涉及一种紫色抗氧化面条及其制备方法。
背景技术
由于现在生活节奏的不断加快、工作强度大、学习繁重、电脑、手机等电子产品的不断发展，人们长时间处于这种环境之下，人体的健康不同程度地受到影响。由此可见，如何提供一种具有保健效果并且无副作用的食品，能够改善人们存在的健康问题，这是本领域目前需要解决的技术问题。食疗起源于中国，有着源远流长的历史。将具有保健作用的食材和药材添加到平常一日三餐饮食中，也有不少饮食在不知不觉中享受药食同源。不但口感好，还具有一定的营养作用与药物作用的双重性质，本发明的面条是将具有保健养生作用的食材添加到面条的制备中，通过食疗的方式，改善人们的健康，不仅味道可口、美味，还具有一定得保健疗效。
发明内容
本发明弥补了现有技术的不足，提供一种紫色抗氧化面条及其制备方法。
本发明的技术方案如下：
面条由下列重量份的原料制成：燕麦45-55、荞麦50-60、玉米淀粉40-50、田基黄1-2、木香1-2、蔓荆子1-3、地黄叶1-2、紫薯20-30、洋葱18-22、山竹20-30、紫玉枣20-25、茄子皮8-10、紫菜10-15、葡萄籽6-8、食品改良剂1-2、水适量；
所述食品改良剂由下列重量份的原料制成：青豆30-40、金枪鱼肉20-30、释迦果20-25、黑蒜15-20、火龙果皮10-15、九仙草4-5、柿蒂5-6、罗汉果叶3-4、竹茹3-4、黑皮根4-5、瓜子金5-6、白及5-6、小麦胚芽油1-2、水适量；制备方法是将九仙草、柿蒂、罗汉果叶、竹茹、黑皮根、瓜子金、白及加入适量水煎煮1-2小时，滤掉沉渣，再与青豆混合加热煮沸后研磨成浆；将黑蒜、火龙果皮烘干研磨成粉，加入小麦胚芽油后与金枪鱼肉混合搅拌均匀，放入蒸笼中蒸熟，烘干，研磨成粉；将取释迦果的果肉打成果汁；将所得的青豆浆、鱼粉、果汁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）将燕麦、荞麦洗净放入炒锅中炒香，研磨成粉，得杂粮粉，备用；
（2）取山竹的果肉与洋葱一起放入打汁机中打成果蔬汁，紫薯洗净去皮用上述果蔬汁研磨成浆，得混合浆，备用；
（3）将田基黄、木香、蔓荆子、地黄叶加入适量水文火煎煮1-2小时，滤掉沉渣，得煎煮液；
（4）将紫玉枣洗净去核与茄子皮一起放入步骤3的煎煮液中，加热煮至熟烂，捣成泥状，得混合泥，备用；
（5）将紫菜、葡萄籽放入烘干机中烘干，研磨成粉，与步骤1的杂粮粉、步骤2的混合浆、步骤4的混合泥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，采用燕麦、荞麦、玉米淀粉作为主原料，燕麦具有益肝和胃、养颜护肤、抗细菌、抗氧化、增加人体的免疫力、促进胃肠蠕动等作用。荞麦具有健胃、消积、止汗、降血压、之功效。紫薯具有增强机体免疫力、清除体内自由基、促进肠胃蠕动、预防高血压、减轻肝机能障碍、抗癌的作用。洋葱具有润肠、理气和胃、健脾进食、发散风寒、温中通阳、消食化肉、提神健体、散瘀解毒的功效。紫玉枣具有滋阴补血、利胆养肝、健睥平胃、补中益气、解除烦闷之功效。
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：燕麦50、荞麦55、玉米淀粉45、田基黄1、木香1、蔓荆子2、地黄叶1、紫薯25、洋葱20、山竹25、紫玉枣23、茄子皮9、紫菜13、葡萄籽7、食品改良剂1、水适量；
所述食品改良剂由下列重量份（kg）的原料制成：青豆35、金枪鱼肉25、释迦果23、黑蒜17、火龙果皮12、九仙草4、柿蒂5、罗汉果叶3、竹茹4、黑皮根4、瓜子金5、白及5、小麦胚芽油1、水适量；制备方法是将九仙草、柿蒂、罗汉果叶、竹茹、黑皮根、瓜子金、白及加入适量水煎煮1小时，滤掉沉渣，再与青豆混合加热煮沸后研磨成浆；将黑蒜、火龙果皮烘干研磨成粉，加入小麦胚芽油后与金枪鱼肉混合搅拌均匀，放入蒸笼中蒸熟，烘干，研磨成粉；将取释迦果的果肉打成果汁；将所得的青豆浆、鱼粉、果汁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。
所述面条的制备方法的具体步骤如下：
（1）将燕麦、荞麦洗净放入炒锅中炒香，研磨成粉，得杂粮粉，备用；
（2）取山竹的果肉与洋葱一起放入打汁机中打成果蔬汁，紫薯洗净去皮用上述果蔬汁研磨成浆，得混合浆，备用；
（3）将田基黄、木香、蔓荆子、地黄叶加入适量水文火煎煮2小时，滤掉沉渣，得煎煮液；
（4）将紫玉枣洗净去核与茄子皮一起放入步骤3的煎煮液中，加热煮至熟烂，捣成泥状，得混合泥，备用；
（5）将紫菜、葡萄籽放入烘干机中烘干，研磨成粉，与步骤1的杂粮粉、步骤2的混合浆、步骤4的混合泥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)
1.一种紫色抗氧化面条，其特征在于，由下列重量份的原料制成：燕麦45-55、荞麦50-60、玉米淀粉40-50、田基黄1-2、木香1-2、蔓荆子1-3、地黄叶1-2、紫薯20-30、洋葱18-22、山竹20-30、紫玉枣20-25、茄子皮8-10、紫菜10-15、葡萄籽6-8、食品改良剂1-2、水适量；
所述食品改良剂由下列重量份的原料制成：青豆30-40、金枪鱼肉20-30、释迦果20-25、黑蒜15-20、火龙果皮10-15、九仙草4-5、柿蒂5-6、罗汉果叶3-4、竹茹3-4、黑皮根4-5、瓜子金5-6、白及5-6、小麦胚芽油1-2、水适量；制备方法是将九仙草、柿蒂、罗汉果叶、竹茹、黑皮根、瓜子金、白及加入适量水煎煮1-2小时，滤掉沉渣，再与青豆混合加热煮沸后研磨成浆；将黑蒜、火龙果皮烘干研磨成粉，加入小麦胚芽油后与金枪鱼肉混合搅拌均匀，放入蒸笼中蒸熟，烘干，研磨成粉；将取释迦果的果肉打成果汁；将所得的青豆浆、鱼粉、果汁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所述紫色抗氧化面条，其特征在于，制备方法的具体步骤如下：
（1）将燕麦、荞麦洗净放入炒锅中炒香，研磨成粉，得杂粮粉，备用；
（2）取山竹的果肉与洋葱一起放入打汁机中打成果蔬汁，紫薯洗净去皮用上述果蔬汁研磨成浆，得混合浆，备用；
（3）将田基黄、木香、蔓荆子、地黄叶加入适量水文火煎煮1-2小时，滤掉沉渣，得煎煮液；
（4）将紫玉枣洗净去核与茄子皮一起放入步骤3的煎煮液中，加热煮至熟烂，捣成泥状，得混合泥，备用；
（5）将紫菜、葡萄籽放入烘干机中烘干，研磨成粉，与步骤1的杂粮粉、步骤2的混合浆、步骤4的混合泥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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| CN103976251A (zh) * | 2014-04-12 | 2014-08-13 | 安徽到家营养食品有限公司 | 一种紫薯保健面条及其制备方法 |
| CN105053855A (zh) * | 2015-08-27 | 2015-11-18 | 安徽秋果食品有限公司 | 一种杂粮营养面条及其制备方法 |
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