CN103976270B - 一种蕨菜挂面及其制作方法 - Google Patents
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Abstract
本发明公开一种蕨菜挂面及其制作方法,其配方为:蕨菜粉8~16份、荞麦粉40~100份、面粉50~120份、辅料10~30份、食用盐1~3份、味精0.6~1份。其制作方法为:通过制粉、制液、配制盐水溶液、揉面、熟化、压片切割成型、吊挂晾干至蕨菜挂面含水量≤15%、真空包装、杀菌等步骤制得成品。该方法制得的蕨菜挂面添加了蕨菜、乌梅、金银花等有效药用成分,使得食用者在吃饭的同时达到保健养生的效果。
Description
技术领域
本发明涉及一种果蔬面条制作工艺,具体涉及一种蕨菜挂面及其制作方法。
背景技术
蕨菜,又名拳头菜、猫爪、龙头菜,属于凤尾蕨科。喜生于浅山区向阳地块,多分布于稀疏针阔混交林。其食用部分是未展开的幼嫩叶芽。蕨菜味甘性寒,富含人体需要的多种维生素、蛋白质、糖类、有机酸、纤维素、氨基酸和钙、铁、磷等多种微量元素,具有清热解毒、化痰、清肠健胃、止泻利尿、舒筋活络等功效。经常食用可降低血压、缓解头晕失眠,其所含的膳食纤维能促进胃肠蠕动,具有下气通便、清肠排毒,还用于治疗风湿性关节炎、痢疾、咳血等病;并对麻疹、流感有预防作用。
面条作为主食,能够方便快速食用而深受人们的欢迎和喜爱。目前,市场上销售的面条品种多种多样,但大多以传统的面粉为原料制作而成,其营养和口味较为单一、口感不够纯正、不够爽滑、混汤易断等缺陷,且在烹煮过程产生大量的热量,食用后极易上火,还不利于消化,满足不了人们的需求。于是,为了克服原料其本身的缺点,制作面条时添加一些纯天然植物,使面条有较好的营养价值和保健功效,又是一种美味可口的保健面条,是人们所期待的也是当前市场所急需的。
发明内容
本发明要解决的技术问题是提供一种蕨菜挂面及其制作方法,该方法制得的蕨菜挂面添加了蕨菜、乌梅、金银花等有效药用成分,使得食用者在吃饭的同时达到保健养生的效果。
为解决上述技术问题,本发明采用以下技术方案:
一种蕨菜挂面,包括以下重量份原料制得:蕨菜粉8~16份、荞麦粉40~100份、面粉50~120份、辅料10~30份、食用盐1~3份、味精0.6~1份;
所述辅料由乌梅、金银花、茯苓、甘草按3~5:1~2:1~2:1重量比制成。
优选的,原料重量份为:蕨菜粉12份、荞麦粉70份、面粉85份、辅料20份、食用盐2份、味精0.8份;
优选的,所述辅料由乌梅、金银花、茯苓、甘草按4:1.5:1.5:1重量比制成。
上述蕨菜挂面的制作方法,包括以下步骤:
1)将蕨菜放在容器中,倒入50~60℃的温水浸没蕨菜,置于微波炉中脱苦处理8~16分钟之后,将蕨菜捞出投入沸水中继续脱苦处理10~20分钟,用清水漂洗干净,取出烘干,研磨成粉,过100~120目筛,备用;
2)将辅料加入5~10倍水,置于锅中煎煮30~60分钟,过滤,滤液浓缩至15~25g/L,冷却,制得辅料液备用;
3)用适量水将食用盐、味精溶解,制得盐水溶液备用;
4)将蕨菜粉、荞麦粉和面粉充分混合均匀,再加入辅料液、盐水溶液和适量水揉制成面团,放置1~3小时使面团熟化;
5)将熟化的面团送入轧面机压片切割成面条,在常温下室内吊挂,晾干,直至蕨菜挂面含水量≤15%,按每袋0.5~1千克进行真空包装,杀菌,即可。
优选的,所述杀菌的方式为用微波进行高温瞬间灭菌消毒。
优选的,所述面团送入轧面机压片切割成面条时,面团的最宽横截面为0.5~15毫米,长度为20~30厘米。
本发明的各辅料中:
乌梅味酸、涩,性平。归肝、脾、肺、大肠经。具有敛肺、涩肠、生津、安蛔、助消化等功效。据现代研究乌梅中含钾多而含钠较少,需要长期服用排钾性利尿药者宜食之;梅子中国含儿茶酸能促进肠蠕动,便秘之人宜食之;梅子中含多种有机酸,有改善肝脏机能的作用,故肝病患者宜食之;梅子中的梅酸可软化血管,推迟血管硬化,具有防老抗衰作用。
金银花,味甘微苦,清香,归肺,胃,心,大肠经,宣散风热,还善清解血毒,用于各种热性病,如身热、发疹、发斑、热毒疮痈、咽喉肿痛等证,均效果显著。茯苓,味甘、淡,性平,入心、肺、脾,具有渗湿利水,健脾和胃,宁心安神之功效。甘草,具有补脾益气、清热解毒、怯痰止咳、缓急止痛、调和诸药之功效,用于脾胃虚弱、倦态乏力、心悸气短、咳嗽痰多、四肢挛急疼痛、缓解药物毒性烈性等。
本发明有益效果在于:本发明蕨菜挂面充分发挥了蕨菜、乌梅、金银花等的保健作用,可以清热解毒、健胃消食、舒筋活络、改善身体机能提高免疫能力,适合体热上火、免疫力低下人士食用,普通人群长期食用更加健康;本发明还以荞麦粉与面粉按一定比例混合,使制得的蕨菜挂面口感爽滑弹牙、软硬适中、韧劲十足,不易断不混汤。
具体实施方式
下面以具体实施例作进一步说明,但本发明不局限于这些实施例。
实施例1
一种蕨菜挂面,其配方为:
蕨菜粉12份、荞麦粉70份、面粉85份、辅料20份、食用盐2份、味精0.8份;
所述辅料由乌梅、金银花、茯苓、甘草按4:1.5:1.5:1重量比制成。
本实施例蕨菜挂面的制作方法,其步骤为:
1)将蕨菜放在容器中,倒入55℃的温水浸没蕨菜,置于微波炉中脱苦处理12分钟之后,将蕨菜捞出投入沸水中继续脱苦处理15分钟,用清水漂洗干净,取出烘干,研磨成粉,过110目筛,备用;
2)将辅料加入8倍水,置于锅中煎煮45分钟,过滤,滤液浓缩至20g/L,冷却,制得辅料液备用;
3)用适量水将食用盐、味精溶解,制得盐水溶液备用;
4)将蕨菜粉、荞麦粉和面粉充分混合均匀,再加入辅料液、盐水溶液和适量水揉制成面团,放置2小时使面团熟化;
5)将熟化的面团送入轧面机压片切割成最宽横截面为8毫米,长度为25厘米的面条,在常温下室内吊挂,晾干,直至蕨菜湿面条含水量≤15%,按每袋0.5千克进行真空包装,送入用微波进行高温瞬间灭菌消毒,,即可。
实施例2
一种蕨菜挂面,其配方为:
蕨菜粉16份、荞麦粉80份、面粉50份、辅料30份、食用盐2份、味精0.6份;
所述辅料由乌梅、金银花、茯苓、甘草按5:1.6:1:1重量比制成。
本实施例蕨菜挂面的制作方法,其步骤为:
1)将蕨菜放在容器中,倒入60℃的温水浸没蕨菜,置于微波炉中脱苦处理8分钟之后,将蕨菜捞出投入沸水中继续脱苦处理16分钟,用清水漂洗干净,取出烘干,研磨成粉,过100目筛,备用;
2)将辅料加入10倍水,置于锅中煎煮60分钟,过滤,滤液浓缩至25g/L,冷却,制得辅料液备用;
3)用适量水将食用盐、味精溶解,制得盐水溶液备用;
4)将蕨菜粉、荞麦粉和面粉充分混合均匀,再加入辅料液、盐水溶液和适量水揉制成面团,放置3小时使面团熟化;
5)将熟化的面团送入轧面机压片切割成最宽横截面为15毫米,长度为20厘米的面条,在常温下室内吊挂,晾干,直至蕨菜湿面条含水量≤15%,按每袋0.5千克进行真空包装,送入用微波进行高温瞬间灭菌消毒,,即可。
实施例3
一种蕨菜挂面,其配方为:
蕨菜粉14份、荞麦粉40份、面粉120份、辅料20份、食用盐1份、味精1份;
所述辅料由乌梅、金银花、茯苓、甘草按4:1:2:1重量比制成。
本实施例蕨菜挂面的制作方法,其步骤为:
1)将蕨菜放在容器中,倒入50℃的温水浸没蕨菜,置于微波炉中脱苦处理16分钟之后,将蕨菜捞出投入沸水中继续脱苦处理10分钟,用清水漂洗干净,取出烘干,研磨成粉,过120目筛,备用;
2)将辅料加入5倍水,置于锅中煎煮30分钟,过滤,滤液浓缩至15g/L,冷却,制得辅料液备用;
3)用适量水将食用盐、味精溶解,制得盐水溶液备用;
4)将蕨菜粉、荞麦粉和面粉充分混合均匀,再加入辅料液、盐水溶液和适量水揉制成面团,放置1小时使面团熟化;
5)将熟化的面团送入轧面机压片切割成最宽横截面为0.5毫米,长度为30厘米的面条,在常温下室内吊挂,晾干,直至蕨菜湿面条含水量≤15%,按每袋1千克进行真空包装,送入用微波进行高温瞬间灭菌消毒,,即可。
实施例4
一种蕨菜挂面,其配方为:
蕨菜粉8份、荞麦粉100份、面粉80份、辅料10份、食用盐3份、味精0.8份;
所述辅料由乌梅、金银花、茯苓、甘草按3:2:1.6:1重量比制成。
本实施例蕨菜挂面的制作方法,其步骤为:
1)将蕨菜放在容器中,倒入52℃的温水浸没蕨菜,置于微波炉中脱苦处理15分钟之后,将蕨菜捞出投入沸水中继续脱苦处理20分钟,用清水漂洗干净,取出烘干,研磨成粉,过120目筛,备用;
2)将辅料加入7倍水,置于锅中煎煮40分钟,过滤,滤液浓缩至18g/L,冷却,制得辅料液备用;
3)用适量水将食用盐、味精溶解,制得盐水溶液备用;
4)将蕨菜粉、荞麦粉和面粉充分混合均匀,再加入辅料液、盐水溶液和适量水揉制成面团,放置2小时使面团熟化;
5)将熟化的面团送入轧面机压片切割成最宽横截面为3毫米,长度为22厘米的面条,在常温下室内吊挂,晾干,直至蕨菜湿面条含水量≤15%,按每袋1千克进行真空包装,送入用微波进行高温瞬间灭菌消毒,,即可。
Claims (4)
1.一种蕨菜挂面,其特征在于,包括以下重量份原料制得:蕨菜粉8~16份、荞麦粉40~100份、面粉50~120份、辅料10~30份、食用盐1~3份、味精0.6~1份;
所述辅料由乌梅、金银花、茯苓、甘草按3~5:1~2:1~2:1重量比制成;
所述的蕨菜挂面的制作方法,包括以下步骤:
1)将蕨菜放在容器中,倒入50~60℃的温水浸没蕨菜,置于微波炉中脱苦处理8~16分钟之后,将蕨菜捞出投入沸水中继续脱苦处理10~20分钟,用清水漂洗干净,取出烘干,研磨成粉,过100~120目筛,备用;
2)将辅料加入5~10倍水,置于锅中煎煮30~60分钟,过滤,滤液浓缩至15~25g/L,冷却,制得辅料液备用;
3)用适量水将食用盐、味精溶解,制得盐水溶液备用;
4)将蕨菜粉、荞麦粉和面粉充分混合均匀,再加入辅料液、盐水溶液和适量水揉制成面团,放置1~3小时使面团熟化;
5)将熟化的面团送入轧面机压片切割成面条,在常温下室内吊挂,晾干,直至蕨菜湿面条含水量≤15%,按每袋0.5~1千克进行真空包装,杀菌,即可。
2.根据权利要求1所述的蕨菜挂面,其特征在于,包括以下重量份原料制得:蕨菜粉12份、荞麦粉70份、面粉85份、辅料20份、食用盐2份、味精0.8份;
所述辅料由乌梅、金银花、茯苓、甘草按4:1.5:1.5:1重量比制成。
3.根据权利要求1所述的蕨菜挂面,其特征在于:所述杀菌的方式为用微波进行高温瞬间灭菌消毒。
4.根据权利要求1所述的蕨菜挂面,其特征在于:所述面团送入轧面机压片切割成面条时,面团的最宽横截面为0.5~15毫米,长度为20~30厘米。
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