CN104187379A - 一种保健面条 - Google Patents
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- CN104187379A CN104187379A CN201410438355.9A CN201410438355A CN104187379A CN 104187379 A CN104187379 A CN 104187379A CN 201410438355 A CN201410438355 A CN 201410438355A CN 104187379 A CN104187379 A CN 104187379A
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明涉及一种面条,特别公开了一种保健面条。该保健面条,由以下重量份数的原料制成:薏苡仁2-6份、赤小豆1-3份、白扁豆1-3份、山药粉1-3份。本发明保健面条的有益效果是:组方合理,制备工艺简单,原料来源广,成本低,口感好,爽口细滑,粘而不腻,营养丰富,食补两用,能达到膳食送理之功效,饱肚腹外,对食用者还具有预防疾病及食疗的作用,使面条具备补中益气、健脾和胃、清热解毒的作用,山药在整个面条制备过程中起到粘合作用,使面条成型不松散,还具有健脾、补肺、固肾等多种功效。
Description
(一)技术领域
本发明涉及一种面条,特别涉及一种保健面条。
(二)背景技术
面条是人们日常生活的主食之一,传统的面条主要由面粉加工而成的,目前市场上的面条还包括在面粉中加入玉米粉、燕麦粉、荞麦粉等制成的各种杂粮面条,其配料简单,营养单一,随着人们生活水平的不断提高,传统面条的营养、口味及原料质量已远远不能满足人们多层次的需求,人们对于食用纯天然食品的期望值更高,营养美味而又具备保健疗效的面条逐渐受到广大消费者的喜爱。
(三)发明内容
本发明为了弥补现有技术的不足,提供了一种组方合理、制备简单、原料来源广、成本低、口感好、爽口细滑、粘而不腻、营养丰富、食补两用、不添加任何添加剂、能达到膳食送理之功效、对食用者具有预防疾病及食疗作用的保健面条。
本发明是通过如下技术方案实现的:
一种保健面条,由以下重量份数的原料制成:薏苡仁2-6份、赤小豆1-3份、白扁豆1-3份、山药粉1-3份。
该保健面条,其优选的各原料的重量配比为:薏苡仁4份、赤小豆2份、白扁豆2份、山药粉2份。
该保健面条的制备方法,包括如下步骤:
称取上述重量份数的薏苡仁、赤小豆、白扁豆、山药粉,将四种原料分别进行粉碎,再加入原料总重量25%的水进行混合搅拌,然后在100℃下加热搅拌3-5分钟,继续在90-100℃高温膨化2-3分钟,此时淀粉糊化,蛋白质降解,原料由生料变为熟料,熟料再经挤压成形,即得该保健面条。
食用方法:将该保健面条放入开水中烫15分钟左右,捞出放入凉水中过凉备用;食用前,将过凉后的保健面条放入漏勺中,再将漏勺连同保健面条放入开水中烫半分钟左右捞出,浇上汤汁即可食用,也可炒制食用。
本发明所采用的各原料的药用性能如下所示:
薏苡仁:利湿健脾,舒筋除痹,清热排脓。主治水肿,脚气,小便淋沥,湿温病,泄泻,带下,风湿痹痛,筋脉拘挛,肺痈,肠痈,扁平疣;凡水湿滞留,尤以脾虚湿盛者为适用。《本草纲目》:“薏苡仁,阴阳药也,能健脾益胃”;《食疗草本》:“去干湿脚气”;《本经》:“主筋急拘挛、不可屈伸、风湿痹、下气”;《本草新编》:“薏仁最善利水,不至耗损真阴之气”;
赤小豆:利水消肿退黄,清热解毒消痈。主治水肿,脚气,黄疸,淋病,便血,肿毒疮疡,癣疹;赤小豆性善下行,能通利水道,使水湿下泄而消肿。《食疗本草》中记载其治脚气和大腹水肿。现代医学用其治疗肾炎水肿、肝硬化腹水及营养不良性水肿等,具有较好的疗效;
白扁豆:健脾,化湿,消暑。主治脾虚生湿,食少便溏,白带过多,暑湿吐泻,烦渴胸闷;《别录》:“和中、下气”;《本草纲目》:“止泄泻、消暑、暖脾胃、除湿热、止消渴”;
山药:补脾,养肺,固肾,益精。主治脾虚泄泻,食少浮肿,肺虚咳喘,消渴,遗精,带下,肾虚尿频。外用治痈肿,瘰疬;益气养阴,补脾、肺、肾。《本经》:“主伤中、补虚、除寒热邪气、补中、益气力、长肌肉、强阴”;《月华子本草》:“主泄精、健忘”;《本草纲目》:“益肾气、健脾胃、止泻痢、化痰涎、润皮毛”;《本草正》:“山药能健脾补湿、滋精固肾、治诸虚百损”。山药对胃下垂、头晕、脱肛等都有一定的治疗作用。现代医学研究表明,山药最大的特点是能防止心血管系统脂肪沉淀,保持血管的弹性,防止动脉粥样硬化过早发生,减少皮下脂肪沉积。中医认为山药具有健脾、补肺、固肾、益精等多种功效,并且对肺虚咳嗽、脾虚泄泻、肾虚遗精、带下及小便频繁等症,都有一定的疗补作用。山药中含有可溶性纤维,能推迟胃内食物的排空,控制饭后血糖升高,还能助消化、降血糖,用于糖尿病脾虚泄泻、小便频数。控制进食欲作为高营养食品,山药中含有大量淀粉及蛋白质、B族维生素、维生素C、维生素E、葡萄糖、粗蛋白氨基酸、胆汁碱(holine)、尿囊素(allantoin)等,其中重要的营养成分薯蓣皂,是合成女性荷尔蒙的先驱物质,有滋阴补阳、增强新陈代谢的功效。山药含有蛋白质、糖类、维生素、脂肪、胆碱、淀粉酶等成分,还含有碘、钙、铁、磷等人体不可缺少的无机盐和微量元素,其含有足够的纤维,食用后就会产生饱胀感,从而控制进食欲望。再者,山药本身就是一种高营养、低热量的食品,可以放心地多加食用而不会有发胖的后顾之忧。
脾脏的生理功能是主运化、升清和统摄血液,机体生命活动的持续和气血津液的生化,都有赖于脾胃运化的水谷精微,而称脾胃为气血生化之源、后天之本,如脾主运化功能旺盛,就能防止水液在体内发生不正常停滞,也就能防止湿、痰、饮等病理产物的生成。
肺的生理功能是主气、可呼吸、主宣发肃降通调水道、朝百脉而主治节,以辅助心脏调节气血的运行。
肾主水液,主要指肾中精气的气化功能,对于体内津液的输布和排泄,维持体内津液代谢平衡,起着极为重要的调解作用,肾者水脏主津液,肺乃气之主,肾为气之根,肺主出气,肾主纳气,阴阳相交,呼吸乃和。
心的生理功能是心主血脉,全身的都在脉中运行,依赖于心脏的搏动而输送到全身,发挥其濡养作用。
肝的生理功能是调畅全身气机,推动血和津液运行的一个重要环节,有储藏和调节血液的功能。
脾脏恶湿,湿性粘腻不易除去。现代医学血脂高、血糖高、血压高、心脏肌肥厚、胆固醇高等均与肺、脾、肾功能减退有关,血液里病理产物生成,如湿、痰、饮等,增加心、肝功能衰退,形成了心脑血管疾病。治病求本,脾胃是后天之本。
本发明保健面条的有益效果是:组方合理,制备工艺简单,原料来源广,成本低,口感好,爽口细滑,粘而不腻,营养丰富,食补两用,能达到膳食送理之功效,饱肚腹外,对食用者还具有预防疾病及食疗的作用,使面条具备补中益气、健脾和胃、清热解毒的作用,山药在整个面条制备过程中起到粘合作用,使面条成型不松散,还具有健脾、补肺、固肾等多种功效。
(四)具体实施方式
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。
实施例1:
该保健面条,由以下重量的原料制成:薏苡仁4千克、赤小豆2千克、白扁豆2千克、山药粉2千克;
该保健面条的制备方法,采用如下步骤:
称取上述重量的薏苡仁、赤小豆、白扁豆、山药粉,将四种原料分别进行粉碎,再加入原料总重量25%的水进行混合搅拌,然后在100℃下加热搅拌3-5分钟,继续在90-100℃高温膨化2-3分钟,此时淀粉糊化,蛋白质降解,原料由生料变为熟料,熟料再经挤压成形,即得该保健面条。
食用方法:将该保健面条放入开水中烫15分钟左右,捞出放入凉水中过凉备用;食用前,将过凉后的保健面条放入漏勺中,再将漏勺连同保健面条放入开水中烫半分钟左右捞出,浇上汤汁即可食用,也可炒制食用。
实施例2:
该保健面条,由以下重量的原料制成:薏苡仁2千克、赤小豆1千克、白扁豆1千克、山药粉1千克。
制备方法与食用方法同实施例1。
实施例3:
该保健面条,由以下重量的原料制成:薏苡仁6千克、赤小豆3千克、白扁豆3千克、山药粉3千克。
制备方法与食用方法同实施例1。
Claims (2)
1.一种保健面条,其特征是:由以下重量份数的原料制成:薏苡仁2-6份、赤小豆1-3份、白扁豆1-3份、山药粉1-3份。
2.根据权利要求1所述的一种保健面条,其特征是:由以下重量份数的原料制成:薏苡仁4份、赤小豆2份、白扁豆2份、山药粉2份。
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