CN103798629A - 一种牛奶面条的制作方法 - Google Patents
一种牛奶面条的制作方法 Download PDFInfo
- Publication number
- CN103798629A CN103798629A CN201310305178.2A CN201310305178A CN103798629A CN 103798629 A CN103798629 A CN 103798629A CN 201310305178 A CN201310305178 A CN 201310305178A CN 103798629 A CN103798629 A CN 103798629A
- Authority
- CN
- China
- Prior art keywords
- noodles
- milk
- fresh milk
- preparation
- fresh
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000008267 milk Substances 0.000 title claims abstract description 46
- 210000004080 milk Anatomy 0.000 title claims abstract description 46
- 235000013336 milk Nutrition 0.000 title claims abstract description 46
- 235000012149 noodles Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000019764 Soybean Meal Nutrition 0.000 abstract 2
- 239000004455 soybean meal Substances 0.000 abstract 2
- 238000005507 spraying Methods 0.000 abstract 2
- 238000004898 kneading Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
Landscapes
- 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)
- Noodles (AREA)
Abstract
一种牛奶面条的制作方法，所发明的牛奶面条，包括以小麦面粉为主材制作的面条，其中，在面条的组分中含有鲜牛奶原料组成的鲜牛奶面条，一种牛奶面条的制作方法，按重量份取小麦面粉100份、当天挤出的鲜牛奶2-3份、黄豆粉2-3份，将所述的鲜牛奶消毒后，在1-2小时内采用高压喷雾法将鲜牛奶喷洒在小麦面粉及黄豆粉上，揉和发酵20-30分钟，然后再用食用盐充分搅拌成面团，放入碾面机上压制成牛奶面条。该发明的有益之处是：该发明制作的牛奶面条营养健康更全面。
Description
技术领域
本发明涉及一种食品的制作方法，具体地说是一种牛奶面条的制作方法。
背景技术
牛奶的营养价值很高，牛奶中的矿物质种类也非常丰富，除了我们所熟知的钙以外，磷、铁、锌、铜、锰、钼的含量都很多。最难得的是，牛奶是人体钙的最佳来源，而且钙磷比例非常适当，利于钙的吸收。种类复杂，至少有100多种，主要成份有水、脂肪、磷脂、蛋白质、乳糖、无机盐等，面条是国内一种大众化食品，然而市场上却没有一种牛奶面条的制作方法。
发明内容
针对上述的不足，本发明提供了一种牛奶面条的制作方法。
本发明是通过以下技术方案实现的：一种牛奶面条的制作方法，所发明的牛奶面条，包括以小麦面粉为主材制作的面条，其中，在面条的组分中含有鲜牛奶原料组成的鲜牛奶面条，一种牛奶面条的制作方法，按重量份取小麦面粉100份、当天挤出的鲜牛奶2-3份、黄豆粉2-3份，将所述的鲜牛奶消毒后，在1-2小时内采用高压喷雾法将鲜牛奶喷洒在小麦面粉及黄豆粉上，揉和发酵20-30分钟，然后再用食用盐充分搅拌成面团，放入碾面机上压制成牛奶面条。
该发明的有益之处是：该发明制作的牛奶面条营养健康更全面。
具体实施方式
一种牛奶面条的制作方法，所发明的牛奶面条，包括以小麦面粉为主材制作的面条，其中，在面条的组分中含有鲜牛奶原料组成的鲜牛奶面条，一种牛奶面条的制作方法，按重量份取小麦面粉100份、当天挤出的鲜牛奶2-3份、黄豆粉2-3份，将所述的鲜牛奶消毒后，在1-2小时内采用高压喷雾法将鲜牛奶喷洒在小麦面粉及黄豆粉上，揉和发酵20-30分钟，然后再用食用盐充分搅拌成面团，放入碾面机上压制成牛奶面条。
Claims (1)
1.一种牛奶面条的制作方法，所发明的牛奶面条，包括以小麦面粉为主材制作的面条，其中，在面条的组分中含有鲜牛奶原料组成的鲜牛奶面条，一种牛奶面条的制作方法，按重量份取小麦面粉100份、当天挤出的鲜牛奶2-3份、黄豆粉2-3份，将所述的鲜牛奶消毒后，在1-2小时内采用高压喷雾法将鲜牛奶喷洒在小麦面粉及黄豆粉上，揉和发酵20-30分钟，然后再用食用盐充分搅拌成面团，放入碾面机上压制成牛奶面条。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310305178.2A CN103798629A (zh) | 2013-07-20 | 2013-07-20 | 一种牛奶面条的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310305178.2A CN103798629A (zh) | 2013-07-20 | 2013-07-20 | 一种牛奶面条的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798629A true CN103798629A (zh) | 2014-05-21 |
Family
ID=50696400
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310305178.2A Pending CN103798629A (zh) | 2013-07-20 | 2013-07-20 | 一种牛奶面条的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103798629A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068335A (zh) * | 2014-06-26 | 2014-10-01 | 苏伟 | 一种大豆面及其制作方法 |
| CN104082676A (zh) * | 2014-06-26 | 2014-10-08 | 苏伟 | 一种黄油面及其制作方法 |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126041A (zh) * | 1995-01-19 | 1996-07-10 | 陈剑英 | 碘钙营养保健面条 |
| CN1579212A (zh) * | 2003-08-07 | 2005-02-16 | 张景旺 | 鲜牛奶挂面及加工方法 |
| CN101036502A (zh) * | 2006-03-17 | 2007-09-19 | 李喜丰 | 高蛋白质含奶营养面 |
| CN102871049A (zh) * | 2012-10-30 | 2013-01-16 | 洪开祥 | 鲜羊奶面条及其制作方法 |
| CN102871045A (zh) * | 2011-07-12 | 2013-01-16 | 李林军 | 营养丰富的豆浆牛奶面条的加工方法 |
| CN102987238A (zh) * | 2012-10-17 | 2013-03-27 | 田淦平 | 一种可可味的面条 |
-
2013
- 2013-07-20 CN CN201310305178.2A patent/CN103798629A/zh active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126041A (zh) * | 1995-01-19 | 1996-07-10 | 陈剑英 | 碘钙营养保健面条 |
| CN1579212A (zh) * | 2003-08-07 | 2005-02-16 | 张景旺 | 鲜牛奶挂面及加工方法 |
| CN101036502A (zh) * | 2006-03-17 | 2007-09-19 | 李喜丰 | 高蛋白质含奶营养面 |
| CN102871045A (zh) * | 2011-07-12 | 2013-01-16 | 李林军 | 营养丰富的豆浆牛奶面条的加工方法 |
| CN102987238A (zh) * | 2012-10-17 | 2013-03-27 | 田淦平 | 一种可可味的面条 |
| CN102871049A (zh) * | 2012-10-30 | 2013-01-16 | 洪开祥 | 鲜羊奶面条及其制作方法 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068335A (zh) * | 2014-06-26 | 2014-10-01 | 苏伟 | 一种大豆面及其制作方法 |
| CN104082676A (zh) * | 2014-06-26 | 2014-10-08 | 苏伟 | 一种黄油面及其制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102028146B (zh) | 一种骨粉营养鲜湿面条及制作方法 | |
| CN103564024A (zh) | 一种紫署饼干的加工方法 | |
| CN103271123B (zh) | 马鹿茸系列饼干配方及加工工艺 | |
| CN102524343A (zh) | 一种芹菜蛋糕的制备方法 | |
| CN102657252B (zh) | 南瓜富硒面包及其制作方法 | |
| CN104171909A (zh) | 一种菌菇挂面及其制备方法 | |
| CN103637175A (zh) | 苹果梨辣酱及其制备方法 | |
| CN104286125A (zh) | 一种具有美肤功能的高粱牛奶酥饼 | |
| CN103141764A (zh) | 北虫草魔芋挂面 | |
| CN103070215B (zh) | 一种速食营养泡饼及其制作方法 | |
| CN102599220A (zh) | 一种黑莓渣大豆营养脆饼的制作方法 | |
| CN103798629A (zh) | 一种牛奶面条的制作方法 | |
| CN103519149A (zh) | 一种酱制鸡腿菇的制备方法 | |
| CN102232506A (zh) | 一种有香辣味的营养面条 | |
| CN103385416A (zh) | 一种三层彩色营养挂面的制备方法 | |
| CN103636713A (zh) | 一种低脂肪营养饼干的制作方法 | |
| CN104814085A (zh) | 一种黄粉虫面包 | |
| CN104814102A (zh) | 一种黑胡椒汗虾粉饼干 | |
| CN102524326A (zh) | 一种芹菜面包的制备方法 | |
| CN102389082A (zh) | 一种降血压肽挂面及其生产方法 | |
| CN102871045A (zh) | 营养丰富的豆浆牛奶面条的加工方法 | |
| CN103099116A (zh) | 一种用苔干鲜汁制作的营养面条及加工方法 | |
| CN109418727A (zh) | 一种牛奶面条的制作方法 | |
| CN103271374A (zh) | 生产玉米胚芽蛋白的方法及其运用于蔬菜香肠的加工工艺 | |
| CN107581495A (zh) | 一种多营养鱼面及其制作方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140521 |