CN104116046A - 一种蓝莓果味面条及其制备方法 - Google Patents
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Abstract
本发明公开了一种蓝莓果味面条及其制备方法,是由面粉、蓝莓、蔓越莓干、无花果、绿豆粉、荔枝果肉、大麦苗、脱脂大豆粉、柳蒿芽、糯玉米粉、赤小豆、菠菜粉、稻米油、金花茶、不老草、橙花、三七叶等原料组成。本发明有益效果为:蓝莓酸甜可口,富含花青素等营养成分,具有防止脑神经老化、强心、抗癌软化血管、增强人机体免疫等功能,加工制成蓝莓果味面条,营养与美味兼具,且有健脾开胃,促进食欲的功效。
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蓝莓果味面条及其制备方法,方便人们的生活。
为解决这一问题,本发明所采取的技术方案为:蓝莓果味面条由以下重量份的原料组成:面粉200-210、蓝莓45-47、蔓越莓干18-20、无花果10-12、绿豆粉26-28、荔枝果肉15-16、大麦苗9-10、脱脂大豆粉15-16、柳蒿芽4-5、糯玉米粉15-16、赤小豆22-23、菠菜粉13-14、稻米油4-5、金花茶1-2、不老草1-2、橙花2-3、三七叶2-3、营养添加剂6-7、水适量。
其中营养添加剂由以下重量份的原料组成:凉薯粉32-34、莲子粉14-15、绿萼梅 粉7-8、肉桂粉2-3、构树叶10-12、山楂 4-5、雪莲花2-3、菝葜叶1-2、山茱萸6-7、荔枝叶3-4、淡竹叶10-12、菱角茎5-6、水适量。
本发明的蓝莓果味面条制备过程按以下步骤进行:
(1)金花茶、不老草、橙花、三七叶加适量水煎煮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)蔓越莓干、赤小豆炒香后磨粉,盛入密封容器内隔水蒸30-40分钟,得营养添加料;
(3)蓝莓、无花果、荔枝果肉、大麦苗、柳蒿芽洗净后加适量水打磨成混合浆液;
(4)面粉过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,营养添加剂的制作方法为:将构树叶、山楂 、雪莲花、菝葜叶、山茱萸、荔枝叶、淡竹叶、菱角茎加适量水煎煮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。
本发明中的不老草为列当科列当属植物,入药有补肾,强筋,治肾虚腰膝冷痛的作用。
本发明的有益效果:蓝莓酸甜可口,富含花青素等营养成分,具有防止脑神经老化、强心、抗癌软化血管、增强人机体免疫等功能,加工制成蓝莓果味面条,营养与美味兼具,且有健脾开胃,促进食欲的功效。
具体实施方式
蓝莓果味面条,由以下重量份(kg)的原料组成:
面粉200、蓝莓45、蔓越莓干18、无花果12、绿豆粉28、荔枝果肉15、大麦苗9、脱脂大豆粉15、柳蒿芽4、糯玉米粉15、赤小豆22、菠菜粉14、稻米油5、金花茶1、不老草1、橙花3、三七叶2、营养添加剂7、水适量。
其中营养添加剂由以下重量份(kg)的原料组成:凉薯粉34、莲子粉15、绿萼梅 粉8、肉桂粉2、构树叶10、山楂 5、雪莲花3、菝葜叶1、山茱萸6、荔枝叶4、淡竹叶12、菱角茎5、水适量。
制备方法,包括如下步骤:
(1)金花茶、不老草、橙花、三七叶加适量水煎煮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)蔓越莓干、赤小豆炒香后磨粉,盛入密封容器内隔水蒸40分钟,得营养添加料;
(3)蓝莓、无花果、荔枝果肉、大麦苗、柳蒿芽洗净后加适量水打磨成混合浆液;
(4)面粉过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,营养添加剂的制作方法为:将构树叶、山楂 、雪莲花、菝葜叶、山茱萸、荔枝叶、淡竹叶、菱角茎加适量水煎煮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)
1.一种蓝莓果味面条,其特征在于,由以下重量份的原料组成:面粉200-210、蓝莓45-47、蔓越莓干18-20、无花果10-12、绿豆粉26-28、荔枝果肉15-16、大麦苗9-10、脱脂大豆粉15-16、柳蒿芽4-5、糯玉米粉15-16、赤小豆22-23、菠菜粉13-14、稻米油4-5、金花茶1-2、不老草1-2、橙花2-3、三七叶2-3、营养添加剂6-7、水适量;其中营养添加剂由下列重量份的原料组成:凉薯粉32-34、莲子粉14-15、绿萼梅 粉7-8、肉桂粉2-3、构树叶10-12、山楂 4-5、雪莲花2-3、菝葜叶1-2、山茱萸6-7、荔枝叶3-4、淡竹叶10-12、菱角茎5-6、水适量;制备方法为:将构树叶、山楂 、雪莲花、菝葜叶、山茱萸、荔枝叶、淡竹叶、菱角茎加适量水煎煮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所述的蓝莓果味面条的制备方法,其特征在于:包括如下步骤:
(1)金花茶、不老草、橙花、三七叶加适量水煎煮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)蔓越莓干、赤小豆炒香后磨粉,盛入密封容器内隔水蒸30-40分钟,得营养添加料;
(3)蓝莓、无花果、荔枝果肉、大麦苗、柳蒿芽洗净后加适量水打磨成混合浆液;
(4)面粉过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 (5)
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CN104905138A (zh) * | 2015-05-20 | 2015-09-16 | 安徽成祥面粉有限责任公司 | 蓝莓玉米方便面及其生产工艺 |
CN105707693A (zh) * | 2016-02-03 | 2016-06-29 | 宋忠荣 | 一种蓝莓面条及其加工方法 |
CN107890130A (zh) * | 2017-11-27 | 2018-04-10 | 卢春燕 | 一种具有保健作用的金花茶饺子 |
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