CN104068327A - 一种柚子黄油凉拌面及其制作方法 - Google Patents
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000014121 butter Nutrition 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 244000276331 Citrus maxima Species 0.000 claims description 16
- 235000001759 Citrus maxima Nutrition 0.000 claims description 16
- 235000015067 sauces Nutrition 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000015201 grapefruit juice Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 229920001169 thermoplastic Polymers 0.000 claims description 3
- 239000004416 thermosoftening plastic Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 11
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- 239000000126 substance Substances 0.000 abstract description 2
- 240000000560 Citrus x paradisi Species 0.000 abstract 2
- 230000001815 facial effect Effects 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
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- 235000016709 nutrition Nutrition 0.000 description 4
- 230000006870 function Effects 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 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
- 235000009508 confectionery Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
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- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 206010068975 Bone atrophy Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
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Classifications
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- 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
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
Abstract
本发明公开了一种柚子黄油凉拌面及其制作方法，它由下述重量份配比的原料构成：面粉500-600，柚子瓤300-350，水200-250，黄油100-120，糖10-12。用上述方法制成的柚子黄油凉拌面，味感醇香爽滑，具有较高的营养价值，而且富有药用价值。该产品将柚子和黄油两者结合在一起，即产生了微妙的化学作用，所以常食该产品，可健胃消食、清热解毒，同时还具有美容的功效。该方法将食物的美食功能与医药保健功能结合在一起，既符合传统的医学观念，又接近现代保健食品的概念。同时，便于食用和携带，生产工序简单，制作方便，成本较低，能满足工业化生产的需求。
Description
技术领域
本发明涉及食品，具体是一种柚子黄油凉拌面及其制作方法。
背景技术
众所周知，传统的面条是用面粉加水制成，其口味单调，营养成分比较单一。近年来，为了扩大面条的特色和营养，出现了很多用蔬菜或者杂粮制成的面条，虽然品种逐渐增多，但仅着眼于一般营养，而欠缺保健防病、促进健康增强体抗力方面的作用。
发明内容
本发明的目的是为了充分利用柚子和黄油的营养价值和特性，而提供一种柚子黄油凉拌面及其制作方法，该面鲜嫩爽滑，工艺简单，制作容易，成本低，而且富含维生素和矿物质，营养丰富。
实现本发明目的的技术方案是：
本发明柚子黄油凉拌面由下述重量份配比的原料构成：
面粉500-600，柚子瓤300-350，水200-250，黄油100-120，糖10-12。
上述柚子黄油凉拌面的制作方法，包括如下步骤：
1、将柚子瓤洗净，加水榨汁，备用；
2、将黄油加热软化，备用；
3、将面粉、糖与柚子汁和黄油一起搅拌，使其充分混合，再用和面机和成面团，备用；
4、醒面8-9小时，期间揉搓1-2次；
5、用压面机将醒好的面团压成厚2-3mm，宽2-3mm的面条，风干包装即成。
所述醒面，是指做面食，不管是发面食品还是死面的，只要用到煮食或蒸食，就用到饧(读“形”)面。就是和好面或发好面后再放在不通风处放一会，然后才“塑形”醒面。这样做是为了蒸出的面食口感更松软，或是煮出的面食更软嫩好吃。
用上述方法制成的柚子黄油凉拌面，味感醇香爽滑，具有较高的营养价值，而且富有药用价值。产品中的柚子有止咳平喘、清热化痰、健脾消食、解酒除烦的医疗作用。黄油营养是奶制品之首，富含维他命，矿物质，脂肪酸，醣化神经磷脂，胆固醇，不仅营养丰富，而且很香醇味美，绵甜可口。两者结合在一起,即产生了微妙的化学作用,所以常食该产品，可健胃消食、清热解毒，同时还具有美容的功效。儿童常食有助于身体的发育；老人常食可补足钙质需求量，减少骨骼萎缩，降低骨质疏松症的发生概率，使身体柔韧度增加。
该方法将食物的美食功能与医药保健功能结合在一起，既符合传统的医学观念，又接近现代保健食品的概念。同时，便于食用和携带，生产工序简单，制作方便，成本较低，能满足工业化生产的需求。
具体实施方式
实施例
一种柚子黄油凉拌面的制作方法，包括如下步骤：
1、将350克柚子瓤洗净，加220克水榨汁，备用；
2、将100克黄油加热软化，备用；
3、将500克面粉、10克糖与柚子汁和黄油一起搅拌，使其充分混合，再用和面机和成面团，备用；
4、醒面8小时，期间揉搓2次；
5、用压面机将醒好的面团压成厚2mm，宽2mm的面条，风干包装即成。
食用时，煮熟即可食用。凉拌吃，口感更佳。
Claims (2)
1.一种柚子黄油凉拌面，其特征是：由下述重量份配比的原料构成：
面粉500-600，柚子瓤300-350，水200-250，黄油100-120，糖10-12。
2.一种柚子黄油凉拌面的制作方法，其特征是：包括如下步骤：
（1）将柚子瓤洗净，加水榨汁，备用；
（2）将黄油加热软化，备用；
（3）将面粉、糖与柚子汁和黄油一起搅拌，使其充分混合，再用和面机和成面团，备用；
（4）醒面8-9小时，期间揉搓1-2次；
（5）用压面机将醒好的面团压成厚2-3mm，宽2-3mm的面条，风干包装即成。
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001120204A (ja) * | 1999-10-21 | 2001-05-08 | Mitsuo Naito | 麺類及びその製造方法 |
| KR20120015497A (ko) * | 2010-08-12 | 2012-02-22 | 정영숙 | 라면의 조성물 및 그 제조방법 |
| CN102550945A (zh) * | 2010-12-12 | 2012-07-11 | 重庆市黔江区黔双科技有限公司 | 水果面的制作方法 |
| CN102805297A (zh) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | 一种柚子冬瓜润肺面条 |
| CN102894275A (zh) * | 2012-10-19 | 2013-01-30 | 宜垦(天津)农业制品有限公司 | 柚子清香挂面 |
| CN103583970A (zh) * | 2013-10-22 | 2014-02-19 | 张春耕 | 一种黄油奶香护肝挂面及其制备方法 |
-
2014
- 2014-06-26 CN CN201410291735.4A patent/CN104068327A/zh active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001120204A (ja) * | 1999-10-21 | 2001-05-08 | Mitsuo Naito | 麺類及びその製造方法 |
| KR20120015497A (ko) * | 2010-08-12 | 2012-02-22 | 정영숙 | 라면의 조성물 및 그 제조방법 |
| CN102550945A (zh) * | 2010-12-12 | 2012-07-11 | 重庆市黔江区黔双科技有限公司 | 水果面的制作方法 |
| CN102805297A (zh) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | 一种柚子冬瓜润肺面条 |
| CN102894275A (zh) * | 2012-10-19 | 2013-01-30 | 宜垦(天津)农业制品有限公司 | 柚子清香挂面 |
| CN103583970A (zh) * | 2013-10-22 | 2014-02-19 | 张春耕 | 一种黄油奶香护肝挂面及其制备方法 |
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