CN104171922A - 一种大蒜汁面及其制备方法 - Google Patents
一种大蒜汁面及其制备方法 Download PDFInfo
- Publication number
- CN104171922A CN104171922A CN201410462120.3A CN201410462120A CN104171922A CN 104171922 A CN104171922 A CN 104171922A CN 201410462120 A CN201410462120 A CN 201410462120A CN 104171922 A CN104171922 A CN 104171922A
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- Prior art keywords
- garlic
- juice
- garlic juice
- flour
- edible salt
- 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
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- 240000002234 Allium sativum Species 0.000 title claims abstract description 103
- 235000004611 garlic Nutrition 0.000 title claims abstract description 103
- 235000013312 flour Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 241000209140 Triticum Species 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 26
- 239000011780 sodium chloride Substances 0.000 claims abstract description 26
- 235000021307 wheat Nutrition 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances data:image/svg+xml;base64,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 data:image/svg+xml;base64,PD94bWwgdmVyc2lvbj0nMS4wJyBlbmNvZGluZz0naXNvLTg4NTktMSc/Pgo8c3ZnIHZlcnNpb249JzEuMScgYmFzZVByb2ZpbGU9J2Z1bGwnCiAgICAgICAgICAgICAgeG1sbnM9J2h0dHA6Ly93d3cudzMub3JnLzIwMDAvc3ZnJwogICAgICAgICAgICAgICAgICAgICAgeG1sbnM6cmRraXQ9J2h0dHA6Ly93d3cucmRraXQub3JnL3htbCcKICAgICAgICAgICAgICAgICAgICAgIHhtbG5zOnhsaW5rPSdodHRwOi8vd3d3LnczLm9yZy8xOTk5L3hsaW5rJwogICAgICAgICAgICAgICAgICB4bWw6c3BhY2U9J3ByZXNlcnZlJwp3aWR0aD0nODVweCcgaGVpZ2h0PSc4NXB4JyB2aWV3Qm94PScwIDAgODUgODUnPgo8IS0tIEVORCBPRiBIRUFERVIgLS0+CjxyZWN0IHN0eWxlPSdvcGFjaXR5OjEuMDtmaWxsOiNGRkZGRkY7c3Ryb2tlOm5vbmUnIHdpZHRoPSc4NS4wJyBoZWlnaHQ9Jzg1LjAnIHg9JzAuMCcgeT0nMC4wJz4gPC9yZWN0Pgo8dGV4dCB4PScxMy4zJyB5PSc1My42JyBjbGFzcz0nYXRvbS0wJyBzdHlsZT0nZm9udC1zaXplOjIzcHg7Zm9udC1zdHlsZTpub3JtYWw7Zm9udC13ZWlnaHQ6bm9ybWFsO2ZpbGwtb3BhY2l0eToxO3N0cm9rZTpub25lO2ZvbnQtZmFtaWx5OnNhbnMtc2VyaWY7dGV4dC1hbmNob3I6c3RhcnQ7ZmlsbDojRTg0MjM1JyA+SDwvdGV4dD4KPHRleHQgeD0nMjguMicgeT0nNjIuOScgY2xhc3M9J2F0b20tMCcgc3R5bGU9J2ZvbnQtc2l6ZToxNXB4O2ZvbnQtc3R5bGU6bm9ybWFsO2ZvbnQtd2VpZ2h0Om5vcm1hbDtmaWxsLW9wYWNpdHk6MTtzdHJva2U6bm9uZTtmb250LWZhbWlseTpzYW5zLXNlcmlmO3RleHQtYW5jaG9yOnN0YXJ0O2ZpbGw6I0U4NDIzNScgPjI8L3RleHQ+Cjx0ZXh0IHg9JzM1LjAnIHk9JzUzLjYnIGNsYXNzPSdhdG9tLTAnIHN0eWxlPSdmb250LXNpemU6MjNweDtmb250LXN0eWxlOm5vcm1hbDtmb250LXdlaWdodDpub3JtYWw7ZmlsbC1vcGFjaXR5OjE7c3Ryb2tlOm5vbmU7Zm9udC1mYW1pbHk6c2Fucy1zZXJpZjt0ZXh0LWFuY2hvcjpzdGFydDtmaWxsOiNFODQyMzUnID5PPC90ZXh0Pgo8L3N2Zz4K O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000013339 cereals Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 235000012149 noodles Nutrition 0.000 claims description 7
- 238000003490 calendering Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 201000011510 cancer Diseases 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000003405 preventing Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products 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ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
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- 230000001590 oxidative Effects 0.000 description 1
- 230000025627 positive regulation of urine volume Effects 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
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及食品加工领域，特别公开了一种大蒜汁面及其制备方法。该大蒜汁面，包括以下重量份数的原料制成：小麦粉100份、大蒜汁1-25份、食用盐1-2份。本发明大蒜汁面及其制备方法的有益效果是：口感好，食用方便，制作简单，在常温下静置1-2小时进行酶解制得大蒜汁，便于人体吸收，且使大蒜的抗癌防癌效果更好；保持天然大蒜营养成分的完好率高，最大程度地保留了大蒜的营养；酶解好的大蒜汁提高了大蒜汁面的稳定性，从而有效提高了产品质量，降低了成本；充分利用大蒜内的汁水分与小麦粉进行混合，而仅添加适量的水，这样能充分保证大蒜汁面的营养和口感，大大提高了大蒜的食用范围，改变了传统单一的食用方法。
Description
(—)
技术领域
[0001] 本发明涉及食品加工领域，特别涉及一种大蒜汁面及其制备方法。
(二)
背景技术
[0002] 面条是人们日常生活常见的食物，它食用方便，一直以来都深受人们喜爱，现有的面条，都是单一的以面粉为主要原料制造而成，营养和口味单一。大蒜为百合科，葱属年生植物，大蒜自古被当作天然杀菌剂，有天然抗生素之称，其主要功能是杀菌消炎、抗癌、抗氧化等。数千年来中国、埃及、印度等国将大蒜既作为食物也作为传统药物来应用。大量的研究发现大蒜的主要成分蒜素，具有强烈的杀菌、抗菌作用，是绝佳的天然强力抗菌剂，长期服用能预防感冒及各种细菌感染，增强机体的免疫能力，但现有的大蒜食用方法一般是直接生食或炒菜时作为调味品使用，没有其他更好的食用方法。
(三)
发明内容
[0003] 本发明为了弥补现有技术的不足，提供了一种营养价值高、食用方便、制作简单、味美可口、方便快捷、提高了面中大蒜营养成分的大蒜汁面及其制备方法。
[0004] 本发明是通过如下技术方案实现的:
[0005] 一种大蒜汁面，包括以下重量份数的原料制成:小麦粉100份、大蒜汁1-25份、食用盐1-2份；
[0006] 该大蒜汁的制备方法，包括如下步骤:
[0007] ①将筛选好的生鲜大蒜脱皮、去蒂、挑选、洗净、晾干，得到大蒜蒜粒；
[0008] ②将步骤①得到的大蒜蒜粒放入榨汁机榨汁，然后在常温下静置1-2小时进行酶解，即制得大蒜汁。
[0009] 步骤②中榨汁机榨汁制得大蒜汁是在常温下进行。
[0010] 该大蒜汁面的制备方法，包括如下步骤:
[0011] (I)称取上述重量的小麦粉、大蒜汁和食用盐，备用；
[0012] (2)称取小麦粉重量1-25%的水，将食用盐加入水中，充分溶解2分钟后制得食用盐水，备用；
[0013] (3)将小麦粉送入和面机；
[0014] (4)将大蒜汁放入和面机中与小麦粉进行混合3分钟，再喷入步骤(2)中制得的食用盐水继续高速搅拌10分钟制得面团；
[0015] (5)将和好的面团送入冷却箱，常温冷却10分钟；
[0016] (6)将冷却后的面团送入连续压延机，逐级压延至所需厚度并切条；
[0017] (7)面条经挂条并剪齐后，进入烘干房，在35-40度下烘干3_5小时；
[0018] (8)将干燥后的挂面切断，即制得该大蒜汁面。
[0019] 本发明大蒜汁面及其制备方法的有益效果是:口感好，食用方便，制作简单，在常温下静置1-2小时进行酶解制得大蒜汁，便于人体吸收，且使大蒜的抗癌防癌效果更好；保持天然大蒜营养成分的完好率高，最大程度地保留了大蒜的营养；酶解好的大蒜汁提高了大蒜汁面的稳定性，从而有效提高了产品质量，降低了成本，提高了产品附加值；小麦粉能起到养心益肺、健脾厚肠、利尿和血、除热止渴的功效，大蒜汁中含有的大蒜素具有广谱抗菌效果，能够阻断致癌物质亚硝胺的合成，抑制癌细胞生长，对癌细胞有杀伤作用；大蒜汁中的脂溶性挥发油能显著提高咀嚼细胞的吞嚼机能，有增强免疫系统的作用；大蒜汁中含有的蛋白质、脂肪、糖类、维生素及矿物质具有预防血管老化、免疫力衰退等作用，还能增强碳水化合物的氧化功能，为大脑细胞提供足够的能量，使思维敏捷，同时，大蒜汁中所含的营养物质价值很高，充分利用大蒜的广谱抗菌效果，人们食用后能预防感冒及各种细菌感染，抗衰老，还增强机体的免疫能力和新陈代谢能力；本发明充分利用大蒜汁内的水分与小麦粉进行混合和面，而仅添加适量的水，这样能充分保证大蒜汁面的营养和口感，大大提高了大蒜的食用范围，改变了大蒜传统单一的食用方法，为更多的人带来了健康。
(四)
具体实施方式
[0020] 下面结合实施例对本发明作进一步说明，但本发明并不局限于此，实施例中的制备方法均为常规制备方法，不再详述。
[0021] 实施例1:
[0022] 该大蒜汁面,包括以下重量的原料制成:小麦粉100千克、大蒜汁13千克、食用盐
1.5千克；
[0023] 该大蒜汁的制备方法，采用如下步骤:
[0024] ①将筛选好的生鲜大蒜脱皮、去蒂、挑选、洗净、晾干，得到大蒜蒜粒；
[0025] ②将步骤①得到的大蒜蒜粒放入榨汁机在常温下进行榨汁，然后在常温下静置1-2小时进行酶解，即制得大蒜汁。
[0026] 该大蒜汁面的制备方法，采用如下步骤:
[0027] (I)称取上述重量的小麦粉、大蒜汁和食用盐，备用；
[0028] (2)称取水15千克,将食用盐加入水中，充分溶解2分钟后制得食用盐水,备用；
[0029] (3)将小麦粉送入和面机；
[0030] (4)将大蒜汁放入和面机中与小麦粉进行混合3分钟，再喷入步骤(2)中制得的食用盐水继续高速搅拌10分钟制得面团；
[0031] (5)将和好的面团送入冷却箱，常温冷却10分钟，防止面团温度过高而破坏大蒜中的营养成分；
[0032] (6)将冷却后的面团送入连续压延机，逐级压延至所需厚度并切条；
[0033] (7)面条经挂条并剪齐后，进入烘干房，在35-40度下烘干3_5小时；
[0034] (8)将干燥后的挂面切断，即制得该大蒜汁面。
[0035] 实施例2:
[0036] 该大蒜汁面,包括以下重量的原料制成:小麦粉100千克、大蒜汁I千克、食用盐2千克；
[0037] 该大蒜汁的制备方法，采用如下步骤:
[0038] ①将筛选好的生鲜大蒜脱皮、去蒂、挑选、洗净、晾干，得到大蒜蒜粒；
[0039] ②将步骤①得到的大蒜蒜粒放入榨汁机在常温下进行榨汁，然后在常温下静置1-2小时进行酶解，即制得大蒜汁。
[0040] 该大蒜汁面的制备方法，采用如下步骤:
[0041] (I)称取上述重量的小麦粉、大蒜汁和食用盐，备用；
[0042] (2)称取水25千克,将食用盐加入水中，充分溶解2分钟后制得食用盐水,备用；
[0043] (3)将小麦粉送入和面机；
[0044] (4)将大蒜汁放入和面机中与小麦粉进行混合3分钟，再喷入步骤(2)中制得的食用盐水继续高速搅拌10分钟制得面团；
[0045] (5)将和好的面团送入冷却箱，常温冷却10分钟，防止面团温度过高而破坏大蒜中的营养成分；
[0046] (6)将冷却后的面团送入连续压延机，逐级压延至所需厚度并切条；
[0047] (7)面条经挂条并剪齐后，进入烘干房，在35-40度下烘干3_5小时；
[0048] (8)将干燥后的挂面切断，即制得该大蒜汁面。
[0049] 实施例3:
[0050] 该大蒜汁面,包括以下重量的原料制成:小麦粉100千克、大蒜汁25千克、食用盐I千克；
[0051] 该大蒜汁的制备方法，采用如下步骤:
[0052] ①将筛选好的生鲜大蒜脱皮、去蒂、挑选、洗净、晾干，得到大蒜蒜粒；
[0053] ②将步骤①得到的大蒜蒜粒放入榨汁机在常温下进行榨汁，然后在常温下静置1-2小时进行酶解，即制得大蒜汁。
[0054] 该大蒜汁面的制备方法，采用如下步骤:
[0055] (I)称取上述重量的小麦粉、大蒜汁和食用盐,备用；
[0056] (2)称取水I千克,将食用盐加入水中，充分溶解2分钟后制得食用盐水,备用；
[0057] (3)将小麦粉送入和面机；
[0058] (4)将大蒜汁放入和面机中与小麦粉进行混合3分钟，再喷入步骤(2)中制得的食用盐水继续高速搅拌10分钟制得面团；
[0059] (5)将和好的面团送入冷却箱，常温冷却10分钟，防止面团温度过高而破坏大蒜中的营养成分；
[0060] (6)将冷却后的面团送入连续压延机，逐级压延至所需厚度并切条；
[0061] (7)面条经挂条并剪齐后，进入35-40度烘干房，烘干3_5小时；
[0062] (8)将干燥后的挂面切断，即制得该大蒜汁面。
Claims (3)
1.一种大蒜汁面，其特征是:包括以下重量份数的原料制成:小麦粉100份、大蒜汁1-25份、食用盐1-2份； 该大蒜汁的制备方法，包括如下步骤: ①将筛选好的生鲜大蒜脱皮、去蒂、挑选、洗净、晾干，得到大蒜蒜粒； ②将步骤①得到的大蒜蒜粒放入榨汁机榨汁，然后在常温下静置1-2小时进行酶解，即制得大蒜汁。
2.根据权利要求1所述的一种大蒜汁面，其特征是:步骤②中榨汁机榨汁制得大蒜汁是在常温下进行。
3.—种如权利要求1所述的大蒜汁面的制备方法，其特征是:包括如下步骤: (1)称取上述重量的小麦粉、大蒜汁和食用盐，备用； (2)称取小麦粉和大蒜汁总重量1-25%的水，将食用盐加入水中，充分溶解2分钟后制得食用盐水，备用； (3)将小麦粉送入和面机； (4)将大蒜汁放入和面机中与小麦粉进行混合3分钟，再喷入步骤(2)中制得的食用盐水继续高速搅拌10分钟制得面团； (5)将和好的面团送入冷却箱，常温冷却10分钟； (6)将冷却后的面团送入连续压延机，逐级压延至所需厚度并切条； (7)面条经挂条并剪齐后，进入烘干房，在35-40度下烘干3-5小时； (8)将干燥后的挂面切断，即制得该大蒜汁面。
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