CN103734602A - 一种紫米补血面条及其制备方法 - Google Patents
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Abstract
本发明公开了一种紫米补血面条，由下列重量份的原料制成：紫米80-90、高粱20-30、鹰嘴豆20-25、刀豆16-22、红薯淀粉20-25、可可粉10-15、豆浆20-30、陈皮1-2、胖大海1-2、银杏叶2-3、白芷2-3、防风1-2、胡萝卜20-30、鸡蛋15-20、桂花8-10、玉米油4-5、红糖7-9、面条添加剂1-2、水适量；本发明的面条，采用紫米、高粱、鹰嘴豆、刀豆、红薯淀粉等主粮作为主原料。其中特别添加的紫米有补血益气、暖脾胃的功效，对于胃寒痛、消渴、夜尿频密、防治肌肉痉挛、降低血压、保护骨骼等症有一定疗效。桂花具有养颜美容、舒缓喉咙、改善多痰、咳嗽症状，可以治疗十二指肠溃疡、苇麻疹、胃寒胃疼、口臭、视觉不明等症状。胡萝卜有健脾和胃、补肝明目、清热解毒、壮阳补肾、透疹、降气止咳等功效。
Description
技术领域
本发明涉及一种面条及其工艺技术领域，特别涉及一种紫米补血面条及其制备方法。
背景技术
紫米是特种稻米的一种，素有“米中极品”之称。紫米粒细长，且表皮呈紫色。紫米分皮紫内白非糯性和表里皆紫糯性两种。民间喜在年节喜庆时做成八宝饭食用，味香微甜，黏而不腻。紫米的主要成分是赖氨酸、色氨酸、维生素B1、维生素B2、叶酸、蛋白质、脂肪等多种营养物质，以及铁、锌、钙、磷等人体所需矿物元素。长时间使用紫米具有防治缺铁性贫血症、促进发育、增强抗病力、防止疲劳、使皮肤恢复良好的血色、保证体内钙质平衡，对预防结肠癌、预防和治疗更年期骨质疏松症、防治肌肉痉挛、降低血压、保护骨骼及牙齿免受铅毒、维持强健的骨骼和健康的牙齿、缓解失眠症等都有一定作用。
发明内容
本发明弥补了现有技术的不足，提供一种紫米补血面条及其制备方法。
本发明的技术方案如下：
本发明面条由下列重量份的原料制成：紫米80-90、高粱20-30、鹰嘴豆20-25、刀豆16-22、红薯淀粉20-25、可可粉10-15、豆浆20-30、陈皮1-2、胖大海1-2、银杏叶2-3、白芷2-3、防风1-2、胡萝卜20-30、鸡蛋15-20、桂花8-10、玉米油4-5、红糖7-9、面条添加剂1-2、水适量；
所述面条添加剂由下列重量份的原料制成：藕粉40-50、珍珠粉15-20、黑木耳12-16、香菇10-12、白果10-15、山楂叶2-3、灵芝3-4、丁葵草1-2、绞股蓝2-3、牡丹皮2-3、千针万线草3-4、玉蝴蝶4-5、米糠油1-2、水适量；将山楂叶、灵芝、丁葵草、绞股蓝、牡丹皮、千针万线草、玉蝴蝶加入适量水中，文火煎煮1-2小时，过滤得滤液；将白果去皮去心，放入滤液中加热煮至熟烂，打成浆液；将黑木耳、香菇烘干，研成粉末；将上述浆液、粉末与珍珠粉以及其它剩余成分成分混合，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）将紫米与红糖混合均匀，放入蒸笼中蒸熟，捣成泥状，备用；
（2）将陈皮、胖大海、银杏叶、白芷、防风放入适量水中浸泡5-6小时，再文火煎煮1-2小时，滤掉沉渣，得煎煮液；
（3）将高粱、鹰嘴豆、刀豆与步骤2的煎煮液一起放入磨浆机中磨成杂粮浆，备用；
（4）将胡萝卜与桂花混合破碎后加入烧热的玉米油中，翻炒3-5分钟，将鸡蛋打碎成蛋液加入锅中继续翻炒至炒熟后，烘干，研磨成混合粉，备用；
（5）将可可粉加入豆浆中边加热边搅拌5-10分钟，加入步骤1的紫米泥、步骤3的杂粮浆、步骤4的混合粉以及其它剩余成分混合，搅拌均匀后，加工成面条，即可。
本发明的有益效果：
本发明的面条，采用紫米、高粱、鹰嘴豆、刀豆、红薯淀粉等主粮作为主原料。其中特别添加的紫米有补血益气、暖脾胃的功效，对于胃寒痛、消渴、夜尿频密、防治肌肉痉挛、降低血压、保护骨骼等症有一定疗效。桂花具有养颜美容、舒缓喉咙、改善多痰、咳嗽症状，可以治疗十二指肠溃疡、苇麻疹、胃寒胃疼、口臭、视觉不明等症状。胡萝卜有健脾和胃、补肝明目、清热解毒、壮阳补肾、透疹、降气止咳等功效。
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：紫米85、高粱25、鹰嘴豆23、刀豆20红薯淀粉23、可可粉14、豆浆25、陈皮1、胖大海2、银杏叶3、白芷2、防风1、胡萝卜25、鸡蛋18、桂花9、玉米油4、红糖8、面条添加剂1、水适量；
所述面条添加剂由下列重量份（kg）的原料制成：藕粉45、珍珠粉18、黑木耳14、香菇11、白果13、山楂叶2、灵芝3、丁葵草1、绞股蓝2、牡丹皮2、千针万线草3、玉蝴蝶4、米糠油1、水适量；将山楂叶、灵芝、丁葵草、绞股蓝、牡丹皮、千针万线草、玉蝴蝶加入适量水中，文火煎煮1.5小时，过滤得滤液；将白果去皮去心，放入滤液中加热煮至熟烂，打成浆液；将黑木耳、香菇烘干，研成粉末；将上述浆液、粉末与珍珠粉以及其它剩余成分成分混合，小火煮沸、搅拌26分钟，冷却、喷雾干燥，即得。
面条的制备方法的具体步骤如下：
（1）将紫米与红糖混合均匀，放入蒸笼中蒸熟，捣成泥状，备用；
（2）将陈皮、胖大海、银杏叶、白芷、防风放入适量水中浸泡5小时，再文火煎煮1小时，滤掉沉渣，得煎煮液；
（3）将高粱、鹰嘴豆、刀豆与步骤2的煎煮液一起放入磨浆机中磨成杂粮浆，备用；
（4）将胡萝卜与桂花混合破碎后加入烧热的玉米油中，翻炒4分钟，将鸡蛋打碎成蛋液加入锅中继续翻炒至炒熟后，烘干，研磨成混合粉，备用；
（5）将可可粉加入豆浆中边加热边搅拌8分钟，加入步骤1的紫米泥、步骤3的杂粮浆、步骤4的混合粉以及其它剩余成分混合，搅拌均匀后，加工成面条，即可。
Claims (2)
1.一种紫米补血面条，其特征在于，由下列重量份的原料制成：紫米80-90、高粱20-30、鹰嘴豆20-25、刀豆16-22、红薯淀粉20-25、可可粉10-15、豆浆20-30、陈皮1-2、胖大海1-2、银杏叶2-3、白芷2-3、防风1-2、胡萝卜20-30、鸡蛋15-20、桂花8-10、玉米油4-5、红糖7-9、面条添加剂1-2、水适量；
所述面条添加剂由下列重量份的原料制成：血糯30-40、藕粉20-30、珍珠粉15-20、黑木耳12-16、香菇10-12、白果10-15、山楂叶2-3、灵芝3-4、丁葵草1-2、绞股蓝2-3、牡丹皮2-3、千针万线草3-4、玉蝴蝶4-5、米糠油1-2、水适量；将山楂叶、灵芝、丁葵草、绞股蓝、牡丹皮、千针万线草、玉蝴蝶加入适量水中，文火煎煮1-2小时，过滤得滤液；将白果去皮去心，放入滤液中加热煮至熟烂，打成浆液；将黑木耳、香菇烘干，研成粉末；将上述浆液、粉末与血糯以及其它剩余成分成分混合，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所述紫米补血面条，其特征在于，制备方法的具体步骤如下：
（1）将紫米与红糖混合均匀，放入蒸笼中蒸熟，捣成泥状，备用；
（2）将陈皮、胖大海、银杏叶、白芷、防风放入适量水中浸泡5-6小时，再文火煎煮1-2小时，滤掉沉渣，得煎煮液；
（3）将高粱、鹰嘴豆、刀豆与步骤2的煎煮液一起放入磨浆机中磨成杂粮浆，备用；
（4）将胡萝卜与桂花混合破碎后加入烧热的玉米油中，翻炒3-5分钟，将鸡蛋打碎成蛋液加入锅中继续翻炒至炒熟后，烘干，研磨成混合粉，备用；
（5）将可可粉加入豆浆中边加热边搅拌5-10分钟，加入步骤1的紫米泥、步骤3的杂粮浆、步骤4的混合粉以及其它剩余成分混合，搅拌均匀后，加工成面条，即可。
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| CN108771208A (zh) * | 2018-07-02 | 2018-11-09 | 西华大学 | 一种粉条休闲食品及其制作方法 |
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