CN103704600A - 一种调和脏腑面条及其制备方法 - Google Patents
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Abstract
本发明公开了一种调和脏腑面条，由下列重量份的原料制成：小麦100-110、绿豆40-50、红豆30-40、芝麻15-20、瓜子仁15-20、毛青杠叶1-2、丰花草2-3、小飞扬1-2、高寒雪菊1-2、生姜6-8、草莓20-30、空心菜18-24、山药20-25、乌骨鸡肉25-30、食品改良剂1-2、水适量；本发明的面条，采用小麦、绿豆、红豆作为主原料，绿豆具有有增进食欲、降血脂、降低胆固醇、抗过敏、解毒、清热解毒、消暑除烦、止渴健胃、利水消肿、保护肝脏的作用。红豆具有利水除湿、和血排脓、消肿解毒的作用。生姜具有开胃健脾，促进食欲、防暑、降温、提神、杀菌解毒、消肿止痛的作用。草莓具有名目养肝、补血、调理肠胃、防癌、美容、助消化的作用。空心菜有清热、解毒、凉血、利尿作用。山药具有健脾胃、益肺肾、补虚嬴的作用。乌骨鸡肉能补脾益气，补肺固表，利尿消肿。
Description
技术领域
本发明涉及一种食品及其工艺技术领域，特别涉及一种调和脏腑面条及其制备方法。
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，提供一种调和脏腑面条及其制备方法。
本发明的技术方案如下：
面条由下列重量份的原料制成：小麦100-110、绿豆40-50、红豆30-40、芝麻15-20、瓜子仁15-20、毛青杠叶1-2、丰花草2-3、小飞扬1-2、高寒雪菊1-2、生姜6-8、草莓20-30、空心菜18-24、山药20-25、乌骨鸡肉25-30、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）将小麦、绿豆、红豆加入水中浸泡20-24小时，生姜打成姜汁加入其中，放入蒸笼中蒸熟，打成泥状，得杂粮泥，备用；
（2）将芝麻、瓜子仁炒香后研磨成粉，得混合粉，备用；
（3）将毛青杠叶、丰花草、小飞扬、高寒雪菊加入适量水中文火煎煮1-2小时，滤掉沉渣，得煎煮液；
（4）将乌骨鸡肉加入步骤3的煎煮液中，加热煮熟后打成鸡汁，备用；
（5）将草莓、空心菜放入打汁机中打成果蔬汁，将山药洗净去皮后加入其中，加热煮熟，打成混合液，备用；
（6）将步骤1的杂粮泥、步骤2的混合粉、步骤4的鸡汁、步骤5的混合液以及其它剩余成分混合，搅拌均匀，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、绿豆、红豆作为主原料，绿豆具有有增进食欲、降血脂、降低胆固醇、抗过敏、解毒、清热解毒、消暑除烦、止渴健胃、利水消肿、保护肝脏的作用。红豆具有利水除湿、和血排脓、消肿解毒的作用。生姜具有开胃健脾，促进食欲、防暑、降温、提神、杀菌解毒、消肿止痛的作用。草莓具有名目养肝、补血、调理肠胃、防癌、美容、助消化的作用。空心菜有清热、解毒、凉血、利尿作用。山药具有健脾胃、益肺肾、补虚嬴的作用。乌骨鸡肉能补脾益气，补肺固表，利尿消肿。
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105、绿豆45、红豆35、芝麻17、瓜子仁16、毛青杠叶2、丰花草2、小飞扬1、高寒雪菊1、生姜7、草莓25、空心菜20、山药23、乌骨鸡肉28、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）将小麦、绿豆、红豆加入水中浸泡22小时，生姜打成姜汁加入其中，放入蒸笼中蒸熟，打成泥状，得杂粮泥，备用；
（2）将芝麻、瓜子仁炒香后研磨成粉，得混合粉，备用；
（3）将毛青杠叶、丰花草、小飞扬、高寒雪菊加入适量水中文火煎煮1小时，滤掉沉渣，得煎煮液；
（4）将乌骨鸡肉加入步骤3的煎煮液中，加热煮熟后打成鸡汁，备用；
（5）将草莓、空心菜放入打汁机中打成果蔬汁，将山药洗净去皮后加入其中，加热煮熟，打成混合液，备用；
（6）将步骤1的杂粮泥、步骤2的混合粉、步骤4的鸡汁、步骤5的混合液以及其它剩余成分混合，搅拌均匀，加工成面条，即可。
Claims (2)
1.一种调和脏腑面条，其特征在于，由下列重量份的原料制成：小麦100-110、绿豆40-50、红豆30-40、芝麻15-20、瓜子仁15-20、毛青杠叶1-2、丰花草2-3、小飞扬1-2、高寒雪菊1-2、生姜6-8、草莓20-30、空心菜18-24、山药20-25、乌骨鸡肉25-30、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所述调和脏腑面条，其特征在于，制备方法的具体步骤如下：
（1）将小麦、绿豆、红豆加入水中浸泡20-24小时，生姜打成姜汁加入其中，放入蒸笼中蒸熟，打成泥状，得杂粮泥，备用；
（2）将芝麻、瓜子仁炒香后研磨成粉，得混合粉，备用；
（3）将毛青杠叶、丰花草、小飞扬、高寒雪菊加入适量水中文火煎煮1-2小时，滤掉沉渣，得煎煮液；
（4）将乌骨鸡肉加入步骤3的煎煮液中，加热煮熟后打成鸡汁，备用；
（5）将草莓、空心菜放入打汁机中打成果蔬汁，将山药洗净去皮后加入其中，加热煮熟，打成混合液，备用；
（6）将步骤1的杂粮泥、步骤2的混合粉、步骤4的鸡汁、步骤5的混合液以及其它剩余成分混合，搅拌均匀，加工成面条，即可。
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