CN103719708A - 一种增强免疫力的面条及其制备方法 - Google Patents
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Abstract
本发明公开了一种增强免疫力的面条，由下列重量份的原料制成：小麦粉80-90、玉米40-50、薏米20-30、白薯20-30、阿胶8-12、银耳10-15、玉米花粉10-12、酸奶20-25、青叶胆1-2、人参1-2、接骨仙桃草1-2、金沙藤1-3、食品改良剂1-2、水适量；本发明的面条，采用小麦粉、玉米、薏米作为主原料，小麦的主要成分是碳水化合物、脂肪、蛋白质、粗纤维、钙、磷、钾、维生素B1、维生素B2及烟酸等成分，具有养心安神、除烦、增强免疫力的作用。玉米花粉能促进脾脏、骨骼、淋巴结和胸腺免疫器官的发育，增强免疫细胞的活性，提高机体对抗细菌和病毒的能力；并有抗辐射、抗癌作用。酸奶具有降血脂、降胆固醇、阻碍人体对脂肪的吸收功能、抑制有害物质的产生、增强机体的抵抗力、促进肠子的蠕动的作用。
Description
技术领域
本发明涉及一种食品及其工艺技术领域，特别涉及一种增强免疫力的面条及其制备方法。
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，提供一种增强免疫力的面条及其制备方法。
本发明的技术方案如下：
面条由下列重量份的原料制成：小麦粉80-90、玉米40-50、薏米20-30、白薯20-30、阿胶8-12、银耳10-15、玉米花粉10-12、酸奶20-25、青叶胆1-2、人参1-2、接骨仙桃草1-2、金沙藤1-3、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）将玉米、薏米加入适量水浸泡10-12小时，加热煮沸，打磨成浆，得杂粮浆，备用；
（2）将白薯洗净去皮，与青叶胆、人参、接骨仙桃草、金沙藤混合后加入适量水中，文火煎煮1-2小时，取出白薯，捣成泥状，得白薯泥，备用；
（3）将银耳烘干，研磨成粉，阿胶炖化，加入上述银耳粉、玉米花粉、酸奶，边加热边搅拌5-10分钟，得混合物料，备用；
（4）将步骤1的杂粮浆、步骤2的白薯泥、步骤3的混合物料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，采用小麦粉、玉米、薏米作为主原料，小麦的主要成分是碳水化合物、脂肪、蛋白质、粗纤维、钙、磷、钾、维生素B1、维生素B2及烟酸等成分，具有养心安神、除烦、增强免疫力的作用。玉米花粉能促进脾脏、骨骼、淋巴结和胸腺免疫器官的发育，增强免疫细胞的活性，提高机体对抗细菌和病毒的能力；并有抗辐射、抗癌作用。酸奶具有降血脂、降胆固醇、阻碍人体对脂肪的吸收功能、抑制有害物质的产生、增强机体的抵抗力、促进肠子的蠕动的作用。
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：小麦粉85、玉米45、薏米25、白薯25、阿胶10、银耳12、玉米花粉11、酸奶22、青叶胆1、人参1、接骨仙桃草1、金沙藤2、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）将玉米、薏米加入适量水浸泡10-12小时，加热煮沸，打磨成浆，得杂粮浆，备用；
（2）将白薯洗净去皮，与青叶胆、人参、接骨仙桃草、金沙藤混合后加入适量水中，文火煎煮1-2小时，取出白薯，捣成泥状，得白薯泥，备用；
（3）将银耳烘干，研磨成粉，阿胶炖化，加入上述银耳粉、玉米花粉、酸奶，边加热边搅拌5-10分钟，得混合物料，备用；
（4）将步骤1的杂粮浆、步骤2的白薯泥、步骤3的混合物料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)
1.一种增强免疫力的面条，其特征在于，由下列重量份的原料制成：小麦粉80-90、玉米40-50、薏米20-30、白薯20-30、阿胶8-12、银耳10-15、玉米花粉10-12、酸奶20-25、青叶胆1-2、人参1-2、接骨仙桃草1-2、金沙藤1-3、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所述增强免疫力的面条，其特征在于，制备方法的具体步骤如下：
（1）将玉米、薏米加入适量水浸泡10-12小时，加热煮沸，打磨成浆，得杂粮浆，备用；
（2）将白薯洗净去皮，与青叶胆、人参、接骨仙桃草、金沙藤混合后加入适量水中，文火煎煮1-2小时，取出白薯，捣成泥状，得白薯泥，备用；
（3）将银耳烘干，研磨成粉，阿胶炖化，加入上述银耳粉、玉米花粉、酸奶，边加热边搅拌5-10分钟，得混合物料，备用；
（4）将步骤1的杂粮浆、步骤2的白薯泥、步骤3的混合物料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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