CN103750154A - 一种健胃养血面条及其制备方法 - Google Patents
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Abstract
本发明公开了一种健胃养血面条,由下列重量份的原料制成:小麦粉70-80、薏仁30-40、小黄米35-45、驴肉20-30、金桔20-25、西瓜30-40、番薯20-30、韭黄15-20、嫩南瓜藤8-10、地丁1-2、香青兰1-3、灯芯草1-3、广木香1-2、面条添加剂1-2、水适量;本发明的面条,采用小麦粉、薏仁、小黄米作为主原料。薏仁有健脾利湿、清热排脓、祛风湿、利肠胃、利尿、消水肿的作用。小黄米具有和中益肾、除热、解毒、养肾气、益丹田、补虚损、开肠胃的作用。添加的驴肉具有补气血、益脏腑等功效。金桔可以维护心血管功能、防止血管硬化、高血压等疾病有一定的作用。嫩南瓜藤具有清肺、和胃、通络的作用。
Description
技术领域
本发明涉及一种食品及其工艺技术领域,特别涉及一种健胃养血面条及其制备方法。
背景技术
面条起源于中国,是一种非常古老的食物,有着源远流长的历史。在中国东汉年间已存记载,至今超过一千九百年。中国面条驰名中外,对世界之面食文化亦有深远影响。面条流传至今,虽然各种各样的面条层出不穷,但是面条大多还是以小麦粉为原料加工而成,营养与口味较单一。随着社会的进步与人们生活水平的提高,人们越来越重视健康越来越关注,绿色保健的食品开始受到人们的追捧。本发明的面条采用具有保健作用的食材和中草药,不仅丰富了面条的口感还满足了现代人对于健康保健食品的追求。
发明内容
本发明弥补了现有技术的不足,提供一种健胃养血面条及其制备方法。
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70-80、薏仁30-40、小黄米35-45、驴肉20-30、金桔20-25、西瓜30-40、番薯20-30、韭黄15-20、嫩南瓜藤8-10、地丁1-2、香青兰1-3、灯芯草1-3、广木香1-2、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:小麦胚芽粉20-30、莲藕20-30、大球盖菇20-25、夏威夷果20-30、苹果20-30、茶花粉8-12、紫珠6-7、蒲黄2-3、蒲公英3-4、旋柄茄4-5、千日红4-5、菠萝皮5-6、马尾连3-4、水适量;制备方法是将莲藕洗净削皮后与紫珠、蒲黄、蒲公英、旋柄茄、千日红、菠萝皮、马尾连混合后加入适量水文火煎煮1-2小时,取出莲藕捣成泥状,烘干,研磨成粉;将大球盖菇洗净沥干后放入烘干机中烘干,研磨成粉;将苹果洗净去核打成果汁,夏威夷果去壳后放入炒锅中炒香加入苹果汁文火翻炒至水分耗干,研磨成粉,得混合粉;将所得的莲藕粉、大球盖菇、混合粉、小麦胚芽粉以及其它剩余成分混合均匀,即可。
所述面条的制备的具体步骤如下:
(1)将地丁、香青兰、灯芯草、广木香加入适量水文火煎煮1-2小时,滤掉沉渣,得煎煮液;
(2)将薏仁、小黄米洗净烘干放入烘干机中烘干,再用步骤1的煎煮液研磨成浆,得杂粮浆,备用;
(3)取金桔、西瓜的果肉打成果汁,与驴肉混合后腌渍10-12小时,隔水蒸熟;
(4)将番薯洗净去皮后蒸熟,与步骤3蒸熟的驴肉混合,岛城泥状,得混合泥,备用;
(5)将韭黄、嫩南瓜藤加水量水研磨成菜汁,与步骤2的杂粮浆、步骤4的混合泥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、薏仁、小黄米作为主原料。薏仁有健脾利湿、清热排脓、祛风湿、利肠胃、利尿、消水肿的作用。小黄米具有和中益肾、除热、解毒、养肾气、益丹田、补虚损、开肠胃的作用。添加的驴肉具有补气血、益脏腑等功效。金桔可以维护心血管功能、防止血管硬化、高血压等疾病有一定的作用。嫩南瓜藤具有清肺、和胃、通络的作用。
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75、薏仁35、小黄米40、驴肉23、金桔22、西瓜37、番薯28、韭黄16、嫩南瓜藤9、地丁2、香青兰2、灯芯草1、广木香1、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:小麦胚芽粉25、莲藕27、大球盖菇22、夏威夷果26、苹果27、茶花粉9、紫珠7、蒲黄2、蒲公英3、旋柄茄4、千日红5、菠萝皮5、马尾连3、水适量;制备方法是将莲藕洗净削皮后与紫珠、蒲黄、蒲公英、旋柄茄、千日红、菠萝皮、马尾连混合后加入适量水文火煎煮2小时,取出莲藕捣成泥状,烘干,研磨成粉;将大球盖菇洗净沥干后放入烘干机中烘干,研磨成粉;将苹果洗净去核打成果汁,夏威夷果去壳后放入炒锅中炒香加入苹果汁文火翻炒至水分耗干,研磨成粉,得混合粉;将所得的莲藕粉、大球盖菇、混合粉、小麦胚芽粉以及其它剩余成分混合均匀,即可。
所述面条的制备方法的具体步骤如下:
(1)将地丁、香青兰、灯芯草、广木香加入适量水文火煎煮2小时,滤掉沉渣,得煎煮液;
(2)将薏仁、小黄米洗净烘干放入烘干机中烘干,再用步骤1的煎煮液研磨成浆,得杂粮浆,备用;
(3)取金桔、西瓜的果肉打成果汁,与驴肉混合后腌渍11小时,隔水蒸熟;
(4)将番薯洗净去皮后蒸熟,与步骤3蒸熟的驴肉混合,岛城泥状,得混合泥,备用;
(5)将韭黄、嫩南瓜藤加水量水研磨成菜汁,与步骤2的杂粮浆、步骤4的混合泥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)
1.一种健胃养血面条,其特征在于,由下列重量份的原料制成:小麦粉70-80、薏仁30-40、小黄米35-45、驴肉20-30、金桔20-25、西瓜30-40、番薯20-30、韭黄15-20、嫩南瓜藤8-10、地丁1-2、香青兰1-3、灯芯草1-3、广木香1-2、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:小麦胚芽粉20-30、莲藕20-30、大球盖菇20-25、夏威夷果20-30、苹果20-30、茶花粉8-12、紫珠6-7、蒲黄2-3、蒲公英3-4、旋柄茄4-5、千日红4-5、菠萝皮5-6、马尾连3-4、水适量;制备方法是将莲藕洗净削皮后与紫珠、蒲黄、蒲公英、旋柄茄、千日红、菠萝皮、马尾连混合后加入适量水文火煎煮1-2小时,取出莲藕捣成泥状,烘干,研磨成粉;将大球盖菇洗净沥干后放入烘干机中烘干,研磨成粉;将苹果洗净去核打成果汁,夏威夷果去壳后放入炒锅中炒香加入苹果汁文火翻炒至水分耗干,研磨成粉,得混合粉;将所得的莲藕粉、大球盖菇、混合粉、小麦胚芽粉以及其它剩余成分混合均匀,即可。
2.根据权利要求书1所述健胃养血面条,其特征在于,制备方法的具体步骤如下:
(1)将地丁、香青兰、灯芯草、广木香加入适量水文火煎煮1-2小时,滤掉沉渣,得煎煮液;
(2)将薏仁、小黄米洗净烘干放入烘干机中烘干,再用步骤1的煎煮液研磨成浆,得杂粮浆,备用;
(3)取金桔、西瓜的果肉打成果汁,与驴肉混合后腌渍10-12小时,隔水蒸熟;
(4)将番薯洗净去皮后蒸熟,与步骤3蒸熟的驴肉混合,岛城泥状,得混合泥,备用;
(5)将韭黄、嫩南瓜藤加水量水研磨成菜汁,与步骤2的杂粮浆、步骤4的混合泥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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CN104116045A (zh) * | 2014-06-25 | 2014-10-29 | 于兴俊 | 一种四棱豆保健面条及其制备方法 |
CN104222813A (zh) * | 2014-08-25 | 2014-12-24 | 晋四美 | 一种马蹄羊骨髓营养面条及其制备方法 |
CN104489495A (zh) * | 2014-11-22 | 2015-04-08 | 蔡士响 | 一种补气养血的营养面条及其制备方法 |
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