CN103989061A - 一种红茶营养保健面条及其制备方法 - Google Patents
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Abstract
本发明公开了一种红茶营养保健面条及其制备方法,是由小麦粉、红茶、春笋、救心菜、鹰嘴豆、甜杏仁粉、山楂粉、紫背菜、无花果、马齿苋、枸杞叶、面条菜、路路通、射干、甘松、川贝母、红参须等原料组成。本发明有益效果为:本品具有清雅茶香,加入多种食材既提升了面条的口味,使做出的面条的口味更鲜美、爽口,又增加了面条的营养,而且具有久煮不混汤、不断条的特点。
Description
发明领域
本发明涉及食品加工领域,更确切地说是涉及一种面条及其制备方法。
背景技术
面条起源于中国,有着源远流长的历史,因其具有制作简单、食用方便、营养丰富、易消化、即可主食又可快餐的特点越来越受到人们的欢迎和喜爱。它是一种用谷物或豆类的面粉加水和成面团后或者压或擀制成片再切或压,或者使用搓、拉、捏等手段,制成条状(或窄或宽,或扁或圆)或小片状,最后经煮、炒、烩、炸而成的一种食品。其中以小麦粉制成的面条最为常见。随着人们生活水平的日益提高,现有的工业化生产的面条在种类、营养、食品保健功效等方面已渐渐难以满足人们的需求。
发明内容
本发明的目的是在于提供一种红茶营养保健面条及其制备方法,增加面条种类,丰富人们的生活。
为解决这一问题,本发明所采取的技术方案为:红茶营养保健面条由以下重量份的原料组成:小麦粉150-160、红茶6-7、春笋20-22、救心菜12-14、鹰嘴豆16-18、甜杏仁粉7-8、山楂粉2-3、紫背菜10-12、无花果5-6、马齿苋20-22、枸杞叶12-14、面条菜7-8、路路通1-2、射干1-2、甘松2-3、川贝母1-2、红参须2-3、保健改良剂4-5、水适量。
其中保健改良剂由以下重量份的原料组成:赤小豆粉30-32、甜菜根粉5-6、紫薯全粉18-20、魔芋粉10-12、胡麻油3-4、青葙子1-2、三七4-5、余甘子2-3、牛繁缕4-5、木瓜籽7-8、二色补血草1-2、肉苁蓉4-5、水适量。
本发明的红茶营养保健面条制备过程按以下步骤进行:
(1)路路通、射干、甘松、川贝母、红参须加适量水煎煮2-3次,每次40-50分钟,滤去残渣合并煎煮液,继续加热20-30分钟,得到中药浓缩液;
(2)红茶、鹰嘴豆炒香后磨粉,盛入密封容器内隔水蒸30-40分钟,得营养添加料;
(3)春笋剥去笋衣切小块,与救心菜、紫背菜、无花果、马齿苋、枸杞叶、面条菜洗净后加适量水打磨成混合浆液;
(4)小麦粉过60-70目筛,与营养添加料搅拌混合均匀,再与步骤(1)中的中药浓缩液、步骤(3)的混合浆液及其他剩余成分加适量水转移至和面机中,和面时长为15-20分钟,得初始面坯;
(5)取出面坯盖上湿纱布自然熟化20-30分钟后轧制成面条,最后进行风干处理既得。
另外,保健改良剂的制作方法为:将青葙子、三七、余甘子、牛繁缕、木瓜籽、二色补血草、肉苁蓉加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至完全干燥既得。
本发明中的射干为鸢尾科射干属植物,根状茎入药有清热解毒、散结消炎的作用;甘松为败酱科甘松香属植物,根和根茎入药有醒脾健胃、理气止痛的功效。
本发明的有益效果:本品具有清雅茶香,加入多种食材既提升了面条的口味,使做出的面条的口味更鲜美、爽口,又增加了面条的营养,而且具有久煮不混汤、不断条的特点。
具体实施方式
红茶营养保健面条,由以下重量份(kg)的原料组成:
小麦粉150、红茶7、春笋20、救心菜14、鹰嘴豆16、甜杏仁粉8、山楂粉3、紫背菜12、无花果5、马齿苋20、枸杞叶14、面条菜8、路路通1、射干1、甘松2、川贝母1、红参须2、保健改良剂4、水适量。
其中保健改良剂由以下重量份(kg)的原料组成:赤小豆粉30、甜菜根粉5、紫薯全粉18、魔芋粉10、胡麻油3、青葙子1、三七4、余甘子2、牛繁缕4、木瓜籽7、二色补血草1、肉苁蓉5、水适量。
制备方法,包括如下步骤:
(1)路路通、射干、甘松、川贝母、红参须加适量水煎煮2次,每次50分钟,滤去残渣合并煎煮液,继续加热30分钟,得到中药浓缩液;
(2)红茶、鹰嘴豆炒香后磨粉,盛入密封容器内隔水蒸30分钟,得营养添加料;
(3)春笋剥去笋衣切小块,与救心菜、紫背菜、无花果、马齿苋、枸杞叶、面条菜洗净后加适量水打磨成混合浆液;
(4)小麦粉过60目筛,与营养添加料搅拌混合均匀,再与步骤(1)中的中药浓缩液、步骤(3)的混合浆液及其他剩余成分加适量水转移至和面机中,和面时长为20分钟,得初始面坯;
(5)取出面坯盖上湿纱布自然熟化30分钟后轧制成面条,最后进行风干处理既得。
另外,保健改良剂的制作方法为:将青葙子、三七、余甘子、牛繁缕、木瓜籽、二色补血草、肉苁蓉加适量水煎煮1小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至完全干燥既得。
Claims (2)
1.一种红茶营养保健面条,其特征在于,由以下重量份的原料组成:小麦粉150-160、红茶6-7、春笋20-22、救心菜12-14、鹰嘴豆16-18、甜杏仁粉7-8、山楂粉2-3、紫背菜10-12、无花果5-6、马齿苋20-22、枸杞叶12-14、面条菜7-8、路路通1-2、射干1-2、甘松2-3、川贝母1-2、红参须2-3、保健改良剂4-5、水适量;其中保健改良剂由下列重量份的原料组成:赤小豆粉30-32、甜菜根粉5-6、紫薯全粉18-20、魔芋粉10-12、胡麻油3-4、青葙子1-2、三七4-5、余甘子2-3、牛繁缕4-5、木瓜籽7-8、二色补血草1-2、肉苁蓉4-5、水适量;制备方法为:将青葙子、三七、余甘子、牛繁缕、木瓜籽、二色补血草、肉苁蓉加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至完全干燥既得。
2.根据权利要求1所述的红茶营养保健面条的制备方法,其特征在于:包括如下步骤:
(1)路路通、射干、甘松、川贝母、红参须加适量水煎煮2-3次,每次40-50分钟,滤去残渣合并煎煮液,继续加热20-30分钟,得到中药浓缩液;
(2)红茶、鹰嘴豆炒香后磨粉,盛入密封容器内隔水蒸30-40分钟,得营养添加料;
(3)春笋剥去笋衣切小块,与救心菜、紫背菜、无花果、马齿苋、枸杞叶、面条菜洗净后加适量水打磨成混合浆液;
(4)小麦粉过60-70目筛,与营养添加料搅拌混合均匀,再与步骤(1)中的中药浓缩液、步骤(3)的混合浆液及其他剩余成分加适量水转移至和面机中,和面时长为15-20分钟,得初始面坯;
(5)取出面坯盖上湿纱布自然熟化20-30分钟后轧制成面条,最后进行风干处理既得。
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Cited By (6)
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CN104222768A (zh) * | 2014-08-29 | 2014-12-24 | 何三清 | 一种茶香营养面粉及其制备方法 |
CN104256284A (zh) * | 2014-08-29 | 2015-01-07 | 何三清 | 一种降压保健面粉及其制备方法 |
CN104431762A (zh) * | 2014-10-23 | 2015-03-25 | 合肥丰宝杂粮专业合作社 | 一种富含微量元素的保健面条及其制备方法 |
CN104431763A (zh) * | 2014-10-23 | 2015-03-25 | 合肥丰宝杂粮专业合作社 | 一种茯苓芸豆滋补保健面条及其制备方法 |
CN104431760A (zh) * | 2014-10-23 | 2015-03-25 | 合肥丰宝杂粮专业合作社 | 一种红枣猪肚养胃面条及其制备方法 |
CN107279723A (zh) * | 2017-07-31 | 2017-10-24 | 黔东南森林王红豆杉发展有限责任公司 | 一种多穗石柯面条及其制备方法 |
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CN104256284A (zh) * | 2014-08-29 | 2015-01-07 | 何三清 | 一种降压保健面粉及其制备方法 |
CN104431762A (zh) * | 2014-10-23 | 2015-03-25 | 合肥丰宝杂粮专业合作社 | 一种富含微量元素的保健面条及其制备方法 |
CN104431763A (zh) * | 2014-10-23 | 2015-03-25 | 合肥丰宝杂粮专业合作社 | 一种茯苓芸豆滋补保健面条及其制备方法 |
CN104431760A (zh) * | 2014-10-23 | 2015-03-25 | 合肥丰宝杂粮专业合作社 | 一种红枣猪肚养胃面条及其制备方法 |
CN107279723A (zh) * | 2017-07-31 | 2017-10-24 | 黔东南森林王红豆杉发展有限责任公司 | 一种多穗石柯面条及其制备方法 |
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