CN104068326A - 一种冬粉薯橄榄面条及其制备方法 - Google Patents
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Abstract
本发明公开了一种冬粉薯橄榄面条,是由下述重量份的原料制成:小麦粉200-250、藕粉20-30、冬粉薯根茎40-50、椰肉10-15、苦丁茶6-8、橄榄20-30、薄荷粉3-4、蜂蜜10-12、牛蒡子3-4、枇杷花4-5、黄瓜香2-3、鼠尾草1-2、五加皮2-3、百日菊1-2、栀子仁1-2、营养粉5-7;本发明生产的面条细腻有劲道、光泽度好,不含任何食品胶、防腐剂、化学添加剂,绿色安全,溜煮时不粘不混汤、不断条,添加椰肉、苦丁茶、橄榄不但使面条香味浓郁、营养丰富,更掩盖了中药的刺激性味道,使面条适口性好,经常食用能够益气祛风、补虚强壮、清肺利咽、生津止渴、降压减肥、解毒消肿。
Description
技术领域
本发明涉及一种保健面条,尤其涉及一种冬粉薯橄榄面条及其制备方法。
背景技术
中老年人由于其咀嚼功能、肠胃消化功能降低使得他们难以消化硬的食物,因此其日常主食偏爱于面食,面条就是其一,市面上有各种各样的保健面条,但大多添加了食品添加剂,吃多对人体有害,为此本发明提供一种绿色保健面条。
发明内容
本发明克服了现有技术不足,提供了一种冬粉薯橄榄面条及其制备方法。
本发明是通过以下技术方案实现的:
一种冬粉薯橄榄面条,是由下述重量份的原料制成:
小麦粉200-250、藕粉20-30、冬粉薯根茎40-50、椰肉10-15、苦丁茶6-8、橄榄20-30、薄荷粉3-4、蜂蜜10-12、牛蒡子3-4、枇杷花4-5、黄瓜香2-3、鼠尾草1-2、五加皮2-3、百日菊1-2、栀子仁1-2、营养粉5-7;
所述营养粉是由下述重量比的原料制成:兰香子:葡萄籽:樱桃核=1:1:1,米醋适量。
一种冬粉薯橄榄面条制备方法,包括以下步骤:
(1)将兰香子、葡萄籽、樱桃核拣杂洗净,送入蒸锅,大火蒸制30-40分钟,取出立即用冰水冷浸20-30分钟,捞出沥干,送入锅中,倒入适量米醋,小火翻炒至干,冷却后磨粉,得到营养粉;
(2)将新鲜冬粉薯根茎洗净去皮,与椰肉、苦丁茶混合,加入2-3倍清水打浆,小火煮沸30-40分钟,冷冻干燥,得到薯粉;
(3)将薄荷粉与蜂蜜混合,在40-50℃下搅拌均匀,将橄榄剖开去核洗净,送入薄荷蜂蜜中,充分混合后送入蒸锅蒸制30-40分钟,冷冻干燥,得到橄榄粉;
(4)将牛蒡子、枇杷花、黄瓜香等中药原料混合粉碎,加入6-7倍清水,文火煎煮50-60分钟,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述营养粉、薯粉、橄榄粉、中药粉与剩余全部原料混合,粉碎至100-120目,加入适量水调制成面团,经熟化、压延、切条、干燥、切断后灭菌包装,得到成品。
与现有技术相比,本发明的优点是:
本发明生产的面条细腻有劲道、光泽度好,不含任何食品胶、防腐剂、化学添加剂,绿色安全,溜煮时不粘不混汤、不断条,添加椰肉、苦丁茶、橄榄不但使面条香味浓郁、营养丰富,更掩盖了中药的刺激性味道,使面条适口性好,经常食用能够益气祛风、补虚强壮、清肺利咽、生津止渴、降压减肥、解毒消肿。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种冬粉薯橄榄面条,是由下述重量(斤)的原料制成:
小麦粉200、藕粉20、冬粉薯根茎40、椰肉10、苦丁茶6、橄榄20、薄荷粉3、蜂蜜10、牛蒡子3、枇杷花4、黄瓜香2、鼠尾草1、五加皮2、百日菊1、栀子仁1、营养粉6;
所述营养粉是由下述重量比的原料制成:兰香子:葡萄籽:樱桃核=1:1:1,米醋适量。
一种冬粉薯橄榄面条制备方法,包括以下步骤:
(1)将兰香子、葡萄籽、樱桃核拣杂洗净,送入蒸锅,大火蒸制30分钟,取出立即用冰水冷浸20分钟,捞出沥干,送入锅中,倒入适量米醋,小火翻炒至干,冷却后磨粉,得到营养粉;
(2)将新鲜冬粉薯根茎洗净去皮,与椰肉、苦丁茶混合,加入3倍清水打浆,小火煮沸40分钟,冷冻干燥,得到薯粉;
(3)将薄荷粉与蜂蜜混合,在40℃下搅拌均匀,将橄榄剖开去核洗净,送入薄荷蜂蜜中,充分混合后送入蒸锅蒸制30分钟,冷冻干燥,得到橄榄粉;
(4)将牛蒡子、枇杷花、黄瓜香等中药原料混合粉碎,加入7倍清水,文火煎煮60分钟,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述营养粉、薯粉、橄榄粉、中药粉与剩余全部原料混合,粉碎至120目,加入适量水调制成面团,经熟化、压延、切条、干燥、切断后灭菌包装,得到成品。
Claims (2)
1.一种冬粉薯橄榄面条,其特征在于是由下述重量份的原料制成:
小麦粉200-250、藕粉20-30、冬粉薯根茎40-50、椰肉10-15、苦丁茶6-8、橄榄20-30、薄荷粉3-4、蜂蜜10-12、牛蒡子3-4、枇杷花4-5、黄瓜香2-3、鼠尾草1-2、五加皮2-3、百日菊1-2、栀子仁1-2、营养粉5-7;
所述营养粉是由下述重量比的原料制成:兰香子:葡萄籽:樱桃核=1:1:1,米醋适量。
2.一种如权利要求1所述的冬粉薯橄榄面条制备方法,其特征在于包括以下步骤:
(1)将兰香子、葡萄籽、樱桃核拣杂洗净,送入蒸锅,大火蒸制30-40分钟,取出立即用冰水冷浸20-30分钟,捞出沥干,送入锅中,倒入适量米醋,小火翻炒至干,冷却后磨粉,得到营养粉;
(2)将新鲜冬粉薯根茎洗净去皮,与椰肉、苦丁茶混合,加入2-3倍清水打浆,小火煮沸30-40分钟,冷冻干燥,得到薯粉;
(3)将薄荷粉与蜂蜜混合,在40-50℃下搅拌均匀,将橄榄剖开去核洗净,送入薄荷蜂蜜中,充分混合后送入蒸锅蒸制30-40分钟,冷冻干燥,得到橄榄粉;
(4)将牛蒡子、枇杷花、黄瓜香等中药原料混合粉碎,加入6-7倍清水,文火煎煮50-60分钟,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述营养粉、薯粉、橄榄粉、中药粉与剩余全部原料混合,粉碎至100-120目,加入适量水调制成面团,经熟化、压延、切条、干燥、切断后灭菌包装,得到成品。
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CN107509946A (zh) * | 2017-09-08 | 2017-12-26 | 遵义市桐梓县宇强农产品开发有限公司 | 一种挂面及其制作方法 |
CN113100389A (zh) * | 2021-03-30 | 2021-07-13 | 广东省农业科学院蚕业与农产品加工研究所 | 一种预糊化芋头微粉复合营养面条及其制备方法 |
KR102608907B1 (ko) * | 2023-08-29 | 2023-12-01 | 주식회사 라이트커머스 | 쌀가루를 이용한 국수 및 이의 제조 방법 |
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