CN103719666A - 一种开胃粉丝 - 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
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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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
本发明涉及一种开胃粉丝,属于食品领域,一种开胃粉丝,包括以下成分:山楂、黄芪、麦芽、白术、砂仁、芡实、大枣、红薯淀粉、水,粉丝制作包括以下步骤:(1)按上述比重,将山楂、黄芪、麦芽、白术、砂仁、芡实分别磨成粉末,将大枣去核,磨成粉末;(2)取适量红薯粉,加水,搅拌成糊状,加热,制成粉芡;(3)和面;(4)下条,煮熟,取出,晾干,制得开胃粉丝。本发明通过在粉丝制作过程中加入开胃的中药,在不改变粉丝原有的口感的同时,提高了粉丝的功能性作用,可以对人的肠胃进行调节,经常食用可以有效地减少人胃部方面的疾病。
Description
技术领域
本发明属于食品领域,具体涉及一种开胃粉丝。
背景技术
红薯的营养很丰富,含有糖、蛋白质、脂肪、粗纤维、胡萝卜素、维生素B1、B2、C和钙、磷、铁等由于红薯含胡萝卜素较丰富,临床上还可用以治疗夜盲症,但红薯含一种氧化酶,这种酶容易在人的胃肠道里产生量二氧化碳气体,如红薯吃得过多,会使人腹胀、打嗝、放屁。其次,红薯里含糖量高,吃多了可产生大量胃酸,使人感到“烧心”。胃由于受到酸液的刺激而加强收缩,此时胃与食管边接处的贲门肌肉放松,胃里的酸液即倒流进食管,人就吐酸水了。同时,糖分多了,身体一时吸收不完,剩余的在肠道里发酵,也会使肚子不舒服。红薯不易保存,往往制成红薯粉丝,红薯粉丝不仅容易保存而且味道鲜美。在日常生活中,随着人们生活压力的增加以及生活水平的提高,人们往往容易产生消化不良等疾病,食用过多粉丝也会引起胃部不适,但市场上并没有一种可以开胃的粉丝。
发明内容
本发明的目的是提供一种开胃粉丝,在食用粉丝时,可以对肠胃进行调节,达到开胃的目的。
本发明通过以下技术方案实现:
一种开胃粉丝,按重量计,包括以下成分:山楂3-5份、黄芪0.1-0.5份、麦芽0.5-1份、白术0.2-0.5份、砂仁0.2-0.5份、芡实0.2-1份、大枣3-6份、红薯淀粉50-80份、水30-40份,粉丝制作包括以下步骤:(1)、按上述比重,将山楂、黄芪、麦芽、白术、砂仁、芡实分别磨成60-80目的粉末,将大枣去核,磨成60-80目的粉末;(2)、取红薯粉8-12份,加入水5-10份,搅拌成糊状,然后在78-85℃下加热15-20min,制成粉芡;(3)、将剩余的红薯淀粉与步骤(1)中粉碎的粉末混合均匀,边搅拌边加入步骤(2)制得的粉芡,搅拌均匀后,加入适量的水,搅拌10-20min,和成面团;(4)、将面团放在下条机上下条,将下好的粉丝放入开水中煮20-30s,取出,晾干,制得开胃粉丝。
山楂中含有的营养物质是非常多的,山楂中含有多种维生素、山楂酸、柠檬酸、苹果酸、糖类、钙、铁、磷、等多种营养物质,山楂中含有的解脂酶还能促进脂肪类的食物消化,山楂还能促进胃液分泌和增加胃内酶素等功能。
麦芽,行气消食,健脾开胃,退乳消胀。
白术,为菊科植物,以根茎入药。燥湿健脾,脾虚食少,消化不良,慢性腹泻、水肿、止汗,安胎。
砂仁,功能:化湿开胃,温脾止泻,理气安胎。
芡实, 据《本草纲目》记载,芡实主治湿痹、腰脊膝痛、补中、除暴疾、益精气强志、令耳目聪明、开胃助气、止渴。
大枣,大枣富含蛋白质、脂肪、糖类、胡萝卜素、B族维生素、维生素C、维生素P以及钙、磷、铁和环磷酸腺苷等营养成分。其中维生素C的含量在果品中名列前茅,有维生素王之美称。
本发明的有益效果:本发明通过在粉丝制作过程中加入开胃的中药,在不改变粉丝原有的口感的同时,提高了粉丝的功能性作用,防止人们在食用红薯粉丝时对胃造成的不适,经常食用可以对人的肠胃进行调节,经常食用可以有效地减少人胃部方面的疾病。
具体实施方式
实施例1
一种开胃粉丝,按重量计,包括以下成分:山楂5份、黄芪0.3份、麦芽1份、白术0.2份、砂仁0.3份、芡实0.5份、大枣6份、红薯淀粉80份、水40份,粉丝制作包括以下步骤:(1)、按上述比重,将山楂、黄芪、麦芽、白术、砂仁、芡实分别磨成60-80目的粉末,将大枣去核,磨成60-80目的粉末;(2)、取红薯粉12份,加入水10份,搅拌成糊状,然后在80℃下加热15-20min,制成粉芡;(3)、将剩余的红薯淀粉与步骤(1)中粉碎的粉末混合均匀,边搅拌边加入步骤(2)制得的粉芡,搅拌均匀后,加入适量的水,搅拌10-20min,和成面团;(4)、将面团放在下条机上下条,将下好的粉丝放入开水中煮20-30s,取出,晾干,制得开胃粉丝。
实施例2
一种开胃粉丝,按重量计,包括以下成分:山楂3份、黄芪0.1份、麦芽0.5份、白术0.2份、砂仁0.2份、芡实0.3份、大枣5份、红薯淀粉50份、水30份,粉丝制作包括以下步骤:(1)、按上述比重,将山楂、黄芪、麦芽、白术、砂仁、芡实分别磨成60-80目的粉末,将大枣去核,磨成60-80目的粉末;(2)、取红薯粉8份,加入水6份,搅拌成糊状,然后在78-85℃下加热15-20min,制成粉芡;(3)、将剩余的红薯淀粉与步骤(1)中粉碎的粉末混合均匀,边搅拌边加入步骤(2)制得的粉芡,搅拌均匀后,加入适量的水,搅拌10-20min,和成面团;(4)、将面团放在下条机上下条,将下好的粉丝放入开水中煮20-30s,取出,晾干,制得开胃粉丝。
Claims (1)
1.一种开胃粉丝,其特征在于,按重量计,包括以下成分:山楂3-5份、黄芪0.1-0.5份、麦芽0.5-1份、白术0.2-0.5份、砂仁0.2-0.5份、芡实0.2-1份、大枣3-6份、红薯淀粉50-80份、水30-40份,粉丝制作包括以下步骤:(1)、按上述比重,将山楂、黄芪、麦芽、白术、砂仁、芡实分别磨成60-80目的粉末,将大枣去核,磨成60-80目的粉末;(2)、取红薯粉8-12份,加入水5-10份,搅拌成糊状,然后在78-85℃下加热15-20min,制成粉芡;(3)、将剩余的红薯淀粉与步骤(1)中粉碎的粉末混合均匀,边搅拌边加入步骤(2)制得的粉芡,搅拌均匀后,加入适量的水,搅拌10-20min,和成面团;(4)、将面团放在下条机上下条,将下好的粉丝放入开水中煮20-30s,取出,晾干,制得开胃粉丝。
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Cited By (4)
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CN103932003A (zh) * | 2014-05-10 | 2014-07-23 | 娄志 | 一种开胃粉丝 |
CN103976240A (zh) * | 2014-05-30 | 2014-08-13 | 刘东姣 | 一种湿米粉及其制备方法 |
CN103976240B (zh) * | 2014-05-30 | 2015-10-28 | 桂林融通科技有限公司 | 一种湿米粉及其制备方法 |
CN104161235A (zh) * | 2014-09-01 | 2014-11-26 | 苗娥 | 一种蕨麻粉丝及其制备方法 |
CN104824673A (zh) * | 2015-06-06 | 2015-08-12 | 合肥跃杰生态农业科技有限公司 | 一种保健鸭血粉丝及其制作方法 |
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