CN103719716A - 一种防脱发面条及其制备方法 - Google Patents
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Abstract
本发明公开了一种防脱发面条，由下列重量份的原料制成：小麦60-70、大麦60-70、花腰豆25-35、玉米25-35、鸭肝13-18、青梗菜15-22、黑芝麻13-19、黑枣20-25、葡萄干18-24、桔汁30-40、一点红2-3、飞龙掌血1-2、白蔹1-2、旱连草1-2、面条改良剂1-2、水适量；本发明的面条，采用小麦、大麦、花腰豆、玉米作为主原料，花腰豆有补血、增强免疫力、帮助细胞修补及防衰老等功效。鸭肝具有补肝、明目、养血的作用。黑芝麻具有补钙、降血压、乌发润发、养颜润肤的作用。黑枣补肾、养胃、润肠通便、降低血脂、降低血糖、降血压、抗肿瘤、增强免疫力的作用。
Description
技术领域
本发明涉及一种食品及其工艺技术领域，特别涉及一种防脱发面条及其制备方法。
背景技术
面条是一种制作简单，食用方便，营养丰富，即可主食又可快餐的健康保健食品，早已为世界人民所接受与喜爱。传统的面条是由小麦粉和调味料制成，随着经济的发展及生活水平的提高，近些年来人们在传统的面条上添加了一些杂粮或是具有蔬菜，但是大多口味单一，营养不齐全，不能满足现代人对于保健绿色食品的追求。本发明的面条，添加的具有保健作用的食材，使人们通过日常饮食来达到食疗养生的目的。
发明内容
本发明弥补了现有技术的不足，提供一种防脱发面条及其制备方法。
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60-70、大麦60-70、花腰豆25-35、玉米25-35、鸭肝13-18、青梗菜15-22、黑芝麻13-19、黑枣20-25、葡萄干18-24、桔汁30-40、一点红2-3、飞龙掌血1-2、白蔹1-2、旱连草1-2、面条改良剂1-2、水适量；
所述面条改良剂由下列重量份的原料制成：糯米30-40、荠菜20-25、胡萝卜20-30、鸭蛋15-20、黄瓜籽粉10-15、破壁灵芝孢子粉6-7、枳壳4-5、小飞蓬3-4、葫芦茶3-4、天香炉4-5、溪黄草5-6、紫锥菊5-6、诃子3-4、薏仁油1-2、水适量；制备方法是将糯米放入炒锅中炒香，研磨成粉；将胡萝卜洗净去皮与洗净的荠菜一起研磨成菜汁，打入鸡蛋后加入薏仁油搅拌均匀，得混合液；将枳壳、小飞蓬、葫芦茶、天香炉、溪黄草、紫锥菊、诃子加入适量水文火煎煮1-2小时，过滤得滤液；将所得的糯米粉、混合液、滤液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、大麦炒熟后加入适量水研磨成浆，再加入花腰豆、玉米继续研磨，加热煮沸，得杂粮浆，备用；
（2）将一点红、飞龙掌血、白蔹、旱连草加入适量水文火煎煮1-2小时，滤掉沉渣，得煎煮液；
（3）将青梗菜用上述煎煮液研磨成菜汁，加入鸭肝煮沸后打成浆汁，喷雾干燥，得混合粉，备用；
（4）将黑枣去核与葡萄干用桔汁研磨成浆，得干果浆，备用；
（5）将黑芝麻放入炒锅中翻炒至有香味溢出，研磨成粉，再与步骤1的杂粮浆、步骤3的混合粉、步骤4的干果浆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、大麦、花腰豆、玉米作为主原料，花腰豆有补血、增强免疫力、帮助细胞修补及防衰老等功效。鸭肝具有补肝、明目、养血的作用。黑芝麻具有补钙、降血压、乌发润发、养颜润肤的作用。黑枣补肾、养胃、润肠通便、降低血脂、降低血糖、降血压、抗肿瘤、增强免疫力的作用。
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65、大麦65、花腰豆30、玉米30、鸭肝15、青梗菜19、黑芝麻17、黑枣23、葡萄干20、桔汁35、一点红2、飞龙掌血1、白蔹1、旱连草1、面条改良剂1、水适量；
所述面条改良剂由下列重量份（kg）的原料制成：糯米35、荠菜22、胡萝卜26、鸭蛋17、黄瓜籽粉12、破壁灵芝孢子粉6、枳壳4、小飞蓬3、葫芦茶3、天香炉5、溪黄草5、紫锥菊6、诃子3、薏仁油1、水适量；制备方法是将糯米放入炒锅中炒香，研磨成粉；将胡萝卜洗净去皮与洗净的荠菜一起研磨成菜汁，打入鸡蛋后加入薏仁油搅拌均匀，得混合液；将枳壳、小飞蓬、葫芦茶、天香炉、溪黄草、紫锥菊、诃子加入适量水文火煎煮2小时，过滤得滤液；将所得的糯米粉、混合液、滤液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、大麦炒熟后加入适量水研磨成浆，再加入花腰豆、玉米继续研磨，加热煮沸，得杂粮浆，备用；
（2）将一点红、飞龙掌血、白蔹、旱连草加入适量水文火煎煮1.5小时，滤掉沉渣，得煎煮液；
（3）将青梗菜用上述煎煮液研磨成菜汁，加入鸭肝煮沸后打成浆汁，喷雾干燥，得混合粉，备用；
（4）将黑枣去核与葡萄干用桔汁研磨成浆，得干果浆，备用；
（5）将黑芝麻放入炒锅中翻炒至有香味溢出，研磨成粉，再与步骤1的杂粮浆、步骤3的混合粉、步骤4的干果浆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)
1.一种防脱发面条，其特征在于，由下列重量份的原料制成：小麦60-70、大麦60-70、花腰豆25-35、玉米25-35、鸭肝13-18、青梗菜15-22、黑芝麻13-19、黑枣20-25、葡萄干18-24、桔汁30-40、一点红2-3、飞龙掌血1-2、白蔹1-2、旱连草1-2、面条改良剂1-2、水适量；
所述面条改良剂由下列重量份的原料制成：糯米30-40、荠菜20-25、胡萝卜20-30、鸭蛋15-20、黄瓜籽粉10-15、破壁灵芝孢子粉6-7、枳壳4-5、小飞蓬3-4、葫芦茶3-4、天香炉4-5、溪黄草5-6、紫锥菊5-6、诃子3-4、薏仁油1-2、水适量；制备方法是将糯米放入炒锅中炒香，研磨成粉；将胡萝卜洗净去皮与洗净的荠菜一起研磨成菜汁，打入鸡蛋后加入薏仁油搅拌均匀，得混合液；将枳壳、小飞蓬、葫芦茶、天香炉、溪黄草、紫锥菊、诃子加入适量水文火煎煮1-2小时，过滤得滤液；将所得的糯米粉、混合液、滤液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所述防脱发面条，其特征在于，制备方法的具体步骤如下：
（1）将小麦、大麦炒熟后加入适量水研磨成浆，再加入花腰豆、玉米继续研磨，加热煮沸，得杂粮浆，备用；
（2）将一点红、飞龙掌血、白蔹、旱连草加入适量水文火煎煮1-2小时，滤掉沉渣，得煎煮液；
（3）将青梗菜用上述煎煮液研磨成菜汁，加入鸭肝煮沸后打成浆汁，喷雾干燥，得混合粉，备用；
（4）将黑枣去核与葡萄干用桔汁研磨成浆，得干果浆，备用；
（5）将黑芝麻放入炒锅中翻炒至有香味溢出，研磨成粉，再与步骤1的杂粮浆、步骤3的混合粉、步骤4的干果浆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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