CN103704596A - 一种红色补心面条及其制备方法 - Google Patents
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Abstract
本发明公开了一种红色补心面条，由下列重量份的原料制成：燕麦60-70、玉米50-60、红米30-40、白前1-2、黑皮根1-3、垂盆草1-2、树舌1-2、枸杞1-2、苋菜20-25、西红柿20-30、山楂20-30、猪血18-22、红薯30-35、白糖5-6、食品改良剂1-2、水适量；本发明的面条，采用燕麦、玉米、红米作为主原料，燕麦具有益肝和胃、养颜护肤、抗细菌、抗氧化、增加人体的免疫力等作用。苋菜具有清热解毒、明目利咽、增强体质、促进凝血、造血的作用。西红柿生津止渴、健胃消食、抗衰老、防癌抗癌、清热解毒、凉血平肝、补血养血和增进食欲的功效。山楂具有健脾开胃、消食化滞、活血化痰、降血脂、血压、强心、抗心律不齐、增强机体的免疫力、有防衰老、抗癌、平喘化痰、抑制细菌的作用。
Description
技术领域
本发明涉及一种食品及其工艺技术领域，特别涉及一种红色补心面条及其制备方法。
背景技术
人们的生活方式不断发生变化，饮食也是层出不穷，各个地方的小吃美食不断的变化一满足人们对于美食与味蕾的追求，中古至今，我们可以发现，面条自诞生以来，一直受到人们的喜爱与追捧，不断的翻陈出新，如今，市场上的面条也是多种多样，来满足消费者不同的口味追求。但是现有的市场上的面条大多配方单一，不仅不能满足人们对口味的要求，而且营养成分单一，还有的厂家往往在产品中加入大量的防腐剂以及其他化学成分来增加面条的口感和延长面条的保质时间，长时间的食用会给消费者的身体带来很大的不良影响。本发明的面条，采用天然的具有保健作用的食材和中草药作为原料制成的面条，长时间食用，可以起到很好的保健疗效，是食疗养生的佳品。
发明内容
本发明弥补了现有技术的不足，提供一种红色补心面条及其制备方法。
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60-70、玉米50-60、红米30-40、白前1-2、黑皮根1-3、垂盆草1-2、树舌1-2、枸杞1-2、苋菜20-25、西红柿20-30、山楂20-30、猪血18-22、红薯30-35、白糖5-6、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：
本发明的有益效果：
（1）将红薯洗净切成丁状与洗净的燕麦、玉米、红米加入适量水，隔水蒸至熟烂，捣成泥状，得杂粮泥，备用；
（2）将白前、黑皮根、垂盆草、树舌、枸杞加入适量水文火煎煮1-2小时，滤掉沉渣，喷雾干燥，得中药粉，备用；
（3）将苋菜、西红柿洗净后打成蔬菜汁，备用；
（4）将白糖加入温水中搅拌融化，山楂洗净去核后用所得糖水研磨成汁，放入猪血，加热煮熟，打成浆液，得混合浆液，备用；
（5）将步骤1的杂粮泥、步骤2的中药粉、步骤3的蔬菜汁、步骤4的混合浆液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，采用燕麦、玉米、红米作为主原料，燕麦具有益肝和胃、养颜护肤、抗细菌、抗氧化、增加人体的免疫力等作用。苋菜具有清热解毒、明目利咽、增强体质、促进凝血、造血的作用。西红柿生津止渴、健胃消食、抗衰老、防癌抗癌、清热解毒、凉血平肝、补血养血和增进食欲的功效。山楂具有健脾开胃、消食化滞、活血化痰、降血脂、血压、强心、抗心律不齐、增强机体的免疫力、有防衰老、抗癌、平喘化痰、抑制细菌的作用。
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：燕麦65、玉米55、红米35、白前1、黑皮根2、垂盆草1、树舌1、枸杞1、苋菜22、西红柿25、山楂25、猪血20、红薯33、白糖5、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）将红薯洗净切成丁状与洗净的燕麦、玉米、红米加入适量水，隔水蒸至熟烂，捣成泥状，得杂粮泥，备用；
（2）将白前、黑皮根、垂盆草、树舌、枸杞加入适量水文火煎煮1小时，滤掉沉渣，喷雾干燥，得中药粉，备用；
（3）将苋菜、西红柿洗净后打成蔬菜汁，备用；
（4）将白糖加入温水中搅拌融化，山楂洗净去核后用所得糖水研磨成汁，放入猪血，加热煮熟，打成浆液，得混合浆液，备用；
（5）将步骤1的杂粮泥、步骤2的中药粉、步骤3的蔬菜汁、步骤4的混合浆液以及其它剩余成分混合，搅拌均匀，再加工成面条，即可。
Claims (2)
1.一种红色补心面条，其特征在于，由下列重量份的原料制成：燕麦60-70、玉米50-60、红米30-40、白前1-2、黑皮根1-3、垂盆草1-2、树舌1-2、枸杞1-2、苋菜20-25、西红柿20-30、山楂20-30、猪血18-22、红薯30-35、白糖5-6、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所述红色补心面条，其特征在于，制备方法的具体步骤如下：
（1）将红薯洗净切成丁状与洗净的燕麦、玉米、红米加入适量水，隔水蒸至熟烂，捣成泥状，得杂粮泥，备用；
（2）将白前、黑皮根、垂盆草、树舌、枸杞加入适量水文火煎煮1-2小时，滤掉沉渣，喷雾干燥，得中药粉，备用；
（3）将苋菜、西红柿洗净后打成蔬菜汁，备用；
（4）将白糖加入温水中搅拌融化，山楂洗净去核后用所得糖水研磨成汁，放入猪血，加热煮熟，打成浆液，得混合浆液，备用；
（5）将步骤1的杂粮泥、步骤2的中药粉、步骤3的蔬菜汁、步骤4的混合浆液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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| CN104187368A (zh) * | 2014-07-30 | 2014-12-10 | 张曦曦 | 一种苋菜红色保健面条及其制备方法 |
| CN104938943A (zh) * | 2015-07-21 | 2015-09-30 | 陈梦莹 | 一种火龙果皮营养面条 |
| CN113016997A (zh) * | 2021-04-23 | 2021-06-25 | 贵州雅竹农业生态科技有限公司 | 一种富含花青素保健面条的制作方法 |
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