CN104068325A - 一种明日叶面条及其制备方法 - Google Patents
一种明日叶面条及其制备方法 Download PDFInfo
- Publication number
- CN104068325A CN104068325A CN201310104761.7A CN201310104761A CN104068325A CN 104068325 A CN104068325 A CN 104068325A CN 201310104761 A CN201310104761 A CN 201310104761A CN 104068325 A CN104068325 A CN 104068325A
- Authority
- CN
- China
- Prior art keywords
- angelica keiskei
- noodles
- powder
- angelica
- preparation
- 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
- 241001105098 Angelica keiskei Species 0.000 title claims abstract description 63
- 235000012149 noodles Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 241000209140 Triticum Species 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 239000008280 blood Substances 0.000 claims abstract description 4
- 210000004369 blood Anatomy 0.000 claims abstract description 4
- 206010012601 diabetes mellitus Diseases 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims description 8
- 230000032683 aging Effects 0.000 claims description 7
- 239000003513 alkali Substances 0.000 claims description 7
- 238000003490 calendering Methods 0.000 claims description 7
- 235000005911 diet Nutrition 0.000 claims description 7
- 230000000378 dietary effect Effects 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 3
- 230000007613 environmental effect Effects 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 201000001421 hyperglycemia Diseases 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 238000005520 cutting process Methods 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 3
- 230000036772 blood pressure Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- DQFBYFPFKXHELB-UHFFFAOYSA-N Chalcone Natural products C=1C=CC=CC=1C(=O)C=CC1=CC=CC=C1 DQFBYFPFKXHELB-UHFFFAOYSA-N 0.000 description 1
- PQMOXTJVIYEOQL-UHFFFAOYSA-N Cumarin Natural products CC(C)=CCC1=C(O)C(C(=O)C(C)CC)=C(O)C2=C1OC(=O)C=C2CCC PQMOXTJVIYEOQL-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- STECJAGHUSJQJN-GAUPFVANSA-N Hyoscine Natural products C1([C@H](CO)C(=O)OC2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-GAUPFVANSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- FSOGIJPGPZWNGO-UHFFFAOYSA-N Meomammein Natural products CCC(C)C(=O)C1=C(O)C(CC=C(C)C)=C(O)C2=C1OC(=O)C=C2CCC FSOGIJPGPZWNGO-UHFFFAOYSA-N 0.000 description 1
- STECJAGHUSJQJN-UHFFFAOYSA-N N-Methyl-scopolamin Natural products C1C(C2C3O2)N(C)C3CC1OC(=O)C(CO)C1=CC=CC=C1 STECJAGHUSJQJN-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000005513 chalcones Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000037452 priming Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- STECJAGHUSJQJN-FWXGHANASA-N scopolamine Chemical compound C1([C@@H](CO)C(=O)O[C@H]2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-FWXGHANASA-N 0.000 description 1
- 229960002646 scopolamine Drugs 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- DQFBYFPFKXHELB-VAWYXSNFSA-N trans-chalcone Chemical compound C=1C=CC=CC=1C(=O)\C=C\C1=CC=CC=C1 DQFBYFPFKXHELB-VAWYXSNFSA-N 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种明日叶面条,其特征在于:每1000份小麦粉添加明日叶粉1-5份;其制作工艺为:首先按配方取新鲜明日叶,洗净,烘干,研磨成粉,过150目筛,待用;再按上述配方取小麦粉、明日叶粉放入和面机混匀,依次加入食用碱和食盐,加水和面5-10分钟后,再放入熟化机中熟化5-25分钟,然后依次经过压延、切条、干燥、切断处理后即得明日叶面条。本发明制作工艺简单,成品质量高、保质期长,依据本发明制备的面条含糖量低、脂肪含量低,具有预防高血糖的产生,同时对高血糖者长期食用这样的面条有降低血糖的作用,且口感清香、筋道,是老少皆宜的好食品,尤其是糖尿病患者的最佳食品。
Description
技术领域
本发明涉及一种面食的制备方法,具体地说涉及一种明日叶面条的制备方法,属于食品加工技术领域。
背景技术
面条是一种用谷物或豆类的面粉加水磨成面团,之后或者压或擀制成片再切或压,或者使用搓、拉、捏等手段,制成条状或小片状,最后经煮、炒、烩、炸而成的一种食品。传统面条口味单调,营养成分单一。近些年,为了扩大面条的特色和营养,出现了荞麦面条、玉米面条、蓝莓叶保健面条等,尽管品种已繁多,仅着眼于一般营养,而欠缺糖尿病人降血糖方面的作用。
明日叶,原产地在日本的著名健康长寿之乡八丈岛,属原生芹科多年生草本植物。因其生命力强,生长快,大有“今日摘叶、明日又长新芽”之势,故称“明日叶”。其嫩茎叶可作蔬菜食用,全草可供药用。明日叶被誉为“21世纪的健康食品”,富含特有成分查尔酮和香豆素以及人体需要的多种矿物质、食物纤维、蛋白质、维生素、叶绿素、胡萝卜素和16种氨基酸。据研究发现,明日叶含有抗人体衰老、血栓、癌,降血糖、血压、胆固醇和改善肠胃道功能等成分,能治疗和预防26种疾病,其中降血糖、血压效果最明显。因此,明日叶是被各界公认为极具发展潜力的新兴蔬菜。
明日叶药食两用,尤其在药用方面的价值更是被各界公认为极具发展潜力的新兴蔬菜。现今在日本、韩国和我国的台湾地区,明日叶已成为“健康、长寿、活力”的全能食品。但是,迄今为止,还很少见到对明日叶的研究与开发,用明日叶添加入小麦粉制成面条尚未见文献公开发表过。
发明内容
本发明的目的在于提供一种明日叶面条,本面条营养成分合理,具有降血压、血糖的功效,高血糖者可长期使用,能提高身体的免疫力,起到降低血糖的作用。
为实现上述目的,本发明是通过以下技术方案实现的:
一种明日叶面条,其特征在于每1000份面粉添加入明日叶1-5份;其制作工艺为:首先采集新鲜明日叶,洗净,烘干,研磨成粉,再过150目筛得到明日叶粉;再按上述配方取小麦粉、明日叶粉放入和面机混匀,依次加入食用碱和食盐,加水和面5-10分钟后,再放入熟化机中熟化5-25分钟,然后依次经过压延、切条、干燥、切断处理后即得明日叶面条。
所述的明日叶面条,具有如下特征:
(1)一种明日叶面条,其特征在于每1000份小麦粉中加入明日叶粉1-5份;其制作工艺为:首先按配方取新鲜明日叶,洗净,烘干,研磨成粉,过150目筛,待用;再按上述配方取小麦粉、明日叶粉放入和面机混匀,依次加入食用碱和食盐,加水和面5-10分钟后,再放入熟化机中熟化5-25分钟,然后依次经过压延、切条、干燥、切断处理后即得明日叶面条;
(2)按照本发明的配方生产出来的面条,原料取之于自然,没有任何污染,是纯天然绿色环保食品,最大限度地保存了原料有效成分及其活性和原料原有的色香味;
(3)按照本发明的配方生产出来的面条,其特征在于:所述的明日叶面条的制备方法包括如下步骤:将小麦粉、明日叶粉放入和面机中混匀,依次加入食用碱和食盐,加水和面10分钟,再放入熟化机中熟化25分钟,然后依次经过压延、切条、干燥、切断处理后即得所述明日叶面条;
(4)按照本发明的配方生产出来的面条,其特征在于:根据本发明制备的面条具有降糖作用,特别适合糖尿病患者食用。
具体实施方式
本实施例在以本发明技术方案为前提下进行实施,给出了详细的实施方式和过程,但本发明的保护范围不仅限于下述的实施例。
实施例一
1.原料配方:
小麦粉100kg、明日叶粉100g。
2.制作工艺:首先选取新鲜状态的、无腐坏的明日叶100g,洗净,烘干,研磨成粉,过150目筛得明日叶粉,待用;
按原料配方取小麦粉、明日叶粉放入和面机混匀,依次加入食用碱和食盐,加水至总水分含量达到合适的比例和成面团后,再放入熟化机中熟化25分钟;
然后依次经过压延、切条、干燥、切断处理后即得明日叶面条。
实施例二
1.原料配方:
小麦粉100kg、明日叶200g。
2.制作工艺:首先选取新鲜状态的、无腐坏的明日叶100g,洗净,烘干,研磨成粉,过150目筛得明日叶粉,待用;
按原料配方取小麦粉、明日叶粉放入和面机混匀,依次加入食用碱和食盐,加水至总水分含量达到合适的比例和成面团后,再放入熟化机中熟化25分钟;
然后依次经过压延、切条、干燥、切断处理后即得明日叶面条。
Claims (4)
1.一种明日叶面条,其特征在于:每1000份小麦粉中加入明日叶粉1-5份;其制作工艺为:首先按配方取新鲜明日叶,洗净,烘干,研磨成粉,过150目筛,待用;再按上述配方取小麦粉、明日叶粉放入和面机混匀,依次加入食用碱和食盐,加水和面5-10分钟后,再放入熟化机中熟化5-25分钟,然后依次经过压延、切条、干燥、切断处理后即得明日叶面条。
2.根据权利要求1所述的明日叶面条的制备方法,其特征在于:原料取之于自然,没有任何污染,是纯天然绿色环保食品,最大限度地保存了原料有效成分及其活性和原料原有的色香味。
3.根据权利要求1所述的明日叶面条的制备方法,其特征在于:所述的明日叶面条的制备方法包括如下步骤:将小麦粉、明日叶粉放入和面机中混匀,依次加入食用碱和食盐,加水和面10分钟,再放入熟化机中熟化25分钟,然后依次经过压延、切条、干燥、切断处理后即得所述明日叶面条。
4.根据权利要求1或3所述的明日叶面条的制备方法,其特征在于:根据本发明制备的面条具有降糖作用,特别适合糖尿病患者食用。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310104761.7A CN104068325A (zh) | 2013-03-28 | 2013-03-28 | 一种明日叶面条及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310104761.7A CN104068325A (zh) | 2013-03-28 | 2013-03-28 | 一种明日叶面条及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104068325A true CN104068325A (zh) | 2014-10-01 |
Family
ID=51590243
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310104761.7A Pending CN104068325A (zh) | 2013-03-28 | 2013-03-28 | 一种明日叶面条及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104068325A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107927733A (zh) * | 2017-12-18 | 2018-04-20 | 中科国思生物科技研究(广州)有限公司 | 一种沙棘叶食品及其制备方法 |
CN111587987A (zh) * | 2020-05-29 | 2020-08-28 | 武汉轻工大学 | 高钙面条的制备方法 |
-
2013
- 2013-03-28 CN CN201310104761.7A patent/CN104068325A/zh active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107927733A (zh) * | 2017-12-18 | 2018-04-20 | 中科国思生物科技研究(广州)有限公司 | 一种沙棘叶食品及其制备方法 |
CN111587987A (zh) * | 2020-05-29 | 2020-08-28 | 武汉轻工大学 | 高钙面条的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104116044A (zh) | 一种抹茶风味面条及其制备方法 | |
KR20080098949A (ko) | 기능성 성분이 포함된 면 및 이의 제조방법 | |
CN104489498A (zh) | 一种枸杞营养保健挂面的制作方法 | |
CN105105006A (zh) | 一种马铃薯为主要原料制备的马铃薯热干面及其制备方法 | |
CN103829150A (zh) | 一种鸡肉营养挂面及其制备方法 | |
CN102084966A (zh) | 葛根红薯方便面的生产方法 | |
CN104757401A (zh) | 一种山野菜挂面 | |
KR20170049126A (ko) | 삼채 찰보리 라면 제조방법 | |
CN105475423A (zh) | 一种健胃面包及其制备方法 | |
CN103609973A (zh) | 山药香芋营养面及其生产方法 | |
CN108272004A (zh) | 一种百合挂面及其制备方法 | |
CN104068325A (zh) | 一种明日叶面条及其制备方法 | |
CN103989067B (zh) | 一种豆香营养面条及其制备方法 | |
KR102011706B1 (ko) | 막국수 제조방법 | |
CN103989062B (zh) | 一种玫瑰保健面条及其制备方法 | |
CN105360941A (zh) | 一种海参保健面条制备方法 | |
KR20190066854A (ko) | 냉면 제조방법 | |
KR101180711B1 (ko) | 사과를 함유한 쌀국수 조성물 및 그 제조방법 | |
CN104187369A (zh) | 一种补血养颜的面条及其制备方法 | |
CN103229943A (zh) | 一种山露菜鸡骨泥营养挂面及其制备方法 | |
CN104068323A (zh) | 一种薏仁米苦荞保健面条及其加工方法 | |
KR101821171B1 (ko) | 콜라겐이 함유된 치자현미국수 및 그 제조방법 | |
CN105266020A (zh) | 一种木耳保健挂面的制作方法 | |
KR101269580B1 (ko) | 마를 함유한 기능성 국수 및 그 제조방법 | |
KR101894985B1 (ko) | 홍미를 주성분으로 하는 쌀국수 및 그 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141001 |