CN103719691A - 一种含有黑木耳的米线 - Google Patents
一种含有黑木耳的米线 Download PDFInfo
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- CN103719691A CN103719691A CN201310696392.5A CN201310696392A CN103719691A CN 103719691 A CN103719691 A CN 103719691A CN 201310696392 A CN201310696392 A CN 201310696392A CN 103719691 A CN103719691 A CN 103719691A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 63
- 235000009566 rice Nutrition 0.000 title claims abstract description 63
- 241000233866 Fungi Species 0.000 title claims abstract description 33
- 235000012149 noodles Nutrition 0.000 title claims abstract description 25
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 62
- 239000002994 raw material Substances 0.000 claims abstract description 37
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 12
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 12
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 12
- 240000008042 Zea mays Species 0.000 claims abstract description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 12
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 12
- 235000005822 corn Nutrition 0.000 claims abstract description 12
- 208000003643 Callosities Diseases 0.000 claims description 9
- 206010020649 Hyperkeratosis Diseases 0.000 claims description 9
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract description 2
- 230000003213 activating effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 5
- 238000001125 extrusion Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000011812 mixed powder Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 206010010144 Completed suicide Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Noodles (AREA)
Abstract
本发明的一种含有黑木耳的米线,其特征在于,它由下列重量份的原料组成:黑木耳5-10份;大米5-10份;莲子10-15份;糯米5-10份;玉米5-10份。本发明的含有黑木耳的米线,原料匹配合理,营养丰富,有利于机械化加工,食用时口感好,特别是含有较多的黑木耳粉,具有轻身强智、补血活血的功效。
Description
技术领域
本发明涉及到食品中的米粉,更具体涉及到一种含有黑木耳的米线。
背景技术
米粉又名米线,它是一种以大米为主要原料的食物,其含有丰富的碳水化合物、维生素、矿物质及酵素等,具有熟透迅速、均匀,耐煮不烂,爽口滑嫩,煮后汤水不浊,易于消化的特点。现代的米粉,由于机械化制作的带入,已经与传统方法制作有所区别。虽然市场上也有多种米粉销售,中国专利也公开了一些米粉的技术方案,但是不同的原料制作的米粉其营养价值不同,其口感各有所异,。根据市场需求,有待开发更多不同的原料制作的米粉,以满足不同需求群体的需要。
发明内容
本发明的目的:提供一种含有黑木耳的米线。
本发明的技术方案是:一种含有黑木耳的米线,其特征在于,它由下列重量份的原料组成:黑木耳5-10份;大米5-10份;莲子10-15份;糯米5-10份;玉米5-10份。
所述的含有黑木耳的米线,它由下列重量份的原料组成:黑木耳5份;大米5份;莲子10份;糯米5份;玉米5份。
所述的含有黑木耳的米线,它由下列重量份的原料组成:黑木耳10份;大米10份;莲子15份;糯米10份;玉米10份。
所述的含有黑木耳的米线,它由下列重量份的原料组成:黑木耳10份;大米5份;莲子15份;糯米5份;玉米9份。
本发明的含有黑木耳的米线的制作方法:先按重量份备原料,各种原料洗净,分别对各种原料进行侵泡,侵泡后各种原料进行混合,将混合后的原料投入米粉机中进行加工,挤压成型条状的米粉,即可食用,如需做成干米粉,还需要将挤压成型的米粉烘干,食用时需用温水侵泡。本发明的含有黑木耳的米线的另一种制作方法:先按重量份备原料,各种原料洗净,分别对各种原料进行侵泡,侵泡后各种原料进行混合,将混合后的原料投入粉碎机进行粉碎,然后将粉碎后的混合粉投入搅拌机加水进行搅拌,最后将搅拌后的浆放入加热挤压机挤压成条状米粉。
本发明的有益效果:本发明的含有黑木耳的米线,原料匹配合理,营养丰富,有利于机械化加工,食用时口感好,特别是含有较多的黑木耳粉,具有轻身强智、补血活血的功效。
具体实施方式
下面通过实施例,对本发明作进一步的说明。
实施例1
一种含有黑木耳的米线,它由下列重量份的原料组成:黑木耳5公斤;大米5公斤;莲子10公斤;糯米5公斤;玉米5公斤。其制作方法:先按重量份备原料,各种原料洗净,分别对各种原料进行侵泡,侵泡后各种原料进行混合,将混合后的原料投入米粉机中进行加工,挤压成型条状的米粉,即可食用,如需做成干米粉,还需要将挤压成型的米粉烘干,食用时需用温水侵泡。
实施例2
一种含有黑木耳的米线,它由下列重量份的原料组成:黑木耳10公斤;大米10公斤;莲子15公斤;糯米10公斤;玉米10公斤。其制作方法:先按重量份备原料,各种原料洗净,分别对各种原料进行侵泡,侵泡后各种原料进行混合,将混合后的原料投入粉碎机进行粉碎,然后将粉碎后的混合粉投入搅拌机加水进行搅拌,最后将搅拌后的浆放入加热挤压机挤压成条状米粉。
实施例3
一种含有黑木耳的米线,它由下列重量份的原料组成:黑木耳10公斤;大米5公斤;莲子15公斤;糯米5公斤;玉米9公斤。制作方法与实施例1相同。
Claims (4)
1.一种含有黑木耳的米线,其特征在于,它由下列重量份的原料组成:黑木耳5-10份;大米5-10份;莲子10-15份;糯米5-10份;玉米5-10份。
2.按权利要求1所述的含有黑木耳的米线,其特征在于,它由下列重量份的原料组成:黑木耳5份;大米5份;莲子10份;糯米5份;玉米5份。
3.按权利要求1所述的含有黑木耳的米线,其特征在于,它由下列重量份的原料组成:黑木耳10份;大米10份;莲子15份;糯米10份;玉米10份。
4.按权利要求1所述的含有黑木耳的米线,其特征在于,它由下列重量份的原料组成:黑木耳10份;大米5份;莲子15份;糯米5份;玉米9份。
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Application publication date: 20140416 |