CN104286694A - 苎麻嫩叶保健面条及其制作方法 - Google Patents
苎麻嫩叶保健面条及其制作方法 Download PDFInfo
- Publication number
- CN104286694A CN104286694A CN201410570557.9A CN201410570557A CN104286694A CN 104286694 A CN104286694 A CN 104286694A CN 201410570557 A CN201410570557 A CN 201410570557A CN 104286694 A CN104286694 A CN 104286694A
- Authority
- CN
- China
- Prior art keywords
- ramie
- noodles
- tender leaf
- ramie tender
- water
- 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
Links
- 240000008564 Boehmeria nivea Species 0.000 title claims abstract description 76
- 235000012149 noodles Nutrition 0.000 title claims abstract description 46
- 230000036541 health Effects 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 31
- 241000209140 Triticum Species 0.000 claims abstract description 18
- 235000021307 Triticum Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 108010068370 Glutens Proteins 0.000 claims abstract 5
- 235000021312 gluten Nutrition 0.000 claims abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 210000003205 muscle Anatomy 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- WCGUUGGRBIKTOS-GPOJBZKASA-N (3beta)-3-hydroxyurs-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CC[C@@H](C)[C@H](C)[C@H]5C4=CC[C@@H]3[C@]21C WCGUUGGRBIKTOS-GPOJBZKASA-N 0.000 abstract description 5
- 229940096998 ursolic acid Drugs 0.000 abstract description 5
- PLSAJKYPRJGMHO-UHFFFAOYSA-N ursolic acid Natural products CC1CCC2(CCC3(C)C(C=CC4C5(C)CCC(O)C(C)(C)C5CCC34C)C2C1C)C(=O)O PLSAJKYPRJGMHO-UHFFFAOYSA-N 0.000 abstract description 5
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 abstract description 3
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 abstract description 3
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 abstract description 3
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 abstract description 3
- 229940074393 chlorogenic acid Drugs 0.000 abstract description 3
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 abstract description 3
- 235000001368 chlorogenic acid Nutrition 0.000 abstract description 3
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 102000019197 Superoxide Dismutase Human genes 0.000 abstract description 2
- 108010012715 Superoxide dismutase Proteins 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 230000012010 growth Effects 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 1
- 108010010256 Dietary Proteins Proteins 0.000 abstract 1
- 102000015781 Dietary Proteins Human genes 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 239000013543 active substance Substances 0.000 abstract 1
- 235000001014 amino acid Nutrition 0.000 abstract 1
- 235000001465 calcium Nutrition 0.000 abstract 1
- 229910052791 calcium Inorganic materials 0.000 abstract 1
- 239000011575 calcium Substances 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 230000009849 deactivation Effects 0.000 abstract 1
- 235000013325 dietary fiber Nutrition 0.000 abstract 1
- 229930003935 flavonoid Natural products 0.000 abstract 1
- 150000002215 flavonoids Chemical class 0.000 abstract 1
- 235000017173 flavonoids Nutrition 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 150000002989 phenols Chemical class 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 235000013619 trace mineral Nutrition 0.000 abstract 1
- 239000011573 trace mineral Substances 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- -1 triterpene compound Chemical class 0.000 description 7
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 229930003944 flavone Natural products 0.000 description 4
- 235000011949 flavones Nutrition 0.000 description 4
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 4
- 230000001093 anti-cancer Effects 0.000 description 3
- 230000000259 anti-tumor effect Effects 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 210000004204 blood vessel Anatomy 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000001603 reducing effect Effects 0.000 description 3
- 239000011149 active material Substances 0.000 description 2
- 230000002279 cholagogic effect Effects 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 230000002440 hepatic effect Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 241001649247 Boehmeria Species 0.000 description 1
- 229910001369 Brass Inorganic materials 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010011469 Crying Diseases 0.000 description 1
- 206010012335 Dependence Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 241000219793 Trifolium Species 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 241000218215 Urticaceae Species 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 230000003698 anagen phase Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000010951 brass Substances 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001989 choleretic effect Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 210000000110 microvilli Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000008557 oxygen metabolism Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 150000004053 quinones Chemical class 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
本发明公开了一种苎麻嫩叶保健面条及其生产方法,属于食品加工技术领域。该面条以特定生长时期的苎麻之嫩叶、高筋小麦面粉为主要原料,经过杀青、粉碎、和面、辊压、切割制成苎麻嫩叶保健面条。本发明制成的苎麻嫩叶保健面条,颜色鲜绿,光滑、细腻、成型好,咀嚼筋道有弹性,断条率低,无异味,适口性好。本发明首次在面粉中添加苎麻嫩叶粉,而苎麻嫩叶富含蛋白质、膳食纤维、氨基酸、钙、维生素、微量元素等营养物质,并且含有黄酮类物质、酚类、可溶性糖、绿原酸、熊果酸以及超氧化物歧化酶等生物活性物质,从而提高了面条的营养性和功能性;此外该面条中无需食品添加剂,属纯天然绿色食品。
Description
技术领域
本发明属于食品加工领域,具体涉及苎麻嫩叶保健面条及其生产方法
背景技术
苎麻(Boehmeria nivea L.),又叫“中国草”,为荨麻科苎麻属的多年生宿根性草本植物。苎麻嫩叶营养丰富,如表1所示。苎麻嫩叶的营养价值与苜蓿接近,是优质的植物蛋白,并且其蛋白质中氨基酸组成合理,其中赖氨酸含量高是苎麻蛋白质最突出的特点。
表1.中饲苎1号嫩叶营养品质
苎麻叶片中还含有大量的生物活性物质,具有保健功能。苎麻叶片活性物质主要有三萜类化合物、黄酮类化合物、生物碱类化合物、醌类、木脂素、有机酸类、甾体类和糖类化合物,其中绿原酸为0.354%,总多酚为0.144%,熊果酸为760mg kg-1,总黄酮为0.05%。苎麻叶片中超氧化岐化酶能在植物衰老过程中清除组织中的活性氧,维持活性氧代谢的平衡,保护膜结构,应而延缓衰老;绿原酸对多种致病菌和病毒有较强的抑制和杀灭作用,而且还有利胆作用;黄酮类化合物在心血管系统的保健方面有十分显著的作用,它可以对血小板聚集及血栓的形成有良好的抑制作用,可以活化血癖、清理血管促进血液循环,还具有净化血液,减少自由基的损伤,预防过氧化脂质的形成,排除体内毒素等功效;熊果酸具有广泛的生物活性,尤其在抗癌、抗肿瘤、抗氧化、保肝和降血脂等方面有显著性作用,日本等国家已经将其作为天然抗氧化剂应用于食品中。
尽管苎麻叶具有诸多的保健功能,然而将其应用在食品加工领域仍然处于起步阶段,主要原因是苎麻叶具有微细绒毛,这些绒毛的存在导致苎麻粉末不易通过筛子。此前为了获得苎麻粉末,通常是将其烘干后直接高速粉碎,这样获得的苎麻粉末往往颗粒大小不均,不仅导致加工的困难,而且还严重影响口感。为了克服以上困难,本发明除了选用特定生长期的苎麻嫩叶作为原料外,更使用超细粉碎设备将其设置于200目条件下进行粉碎,获得超纯超细苎麻嫩叶粉末。面条在我国具有悠久的历史,尤其受北方人的喜爱,将营养价值高和保健功能强的苎麻嫩叶粉末加入面条,不仅改变面条单一的颜色,增加营养价值,而且能够广泛推广,提高苎麻嫩叶的使用价值。
发明内容
技术方案
本发明的目的在于提供一种具有保肝利胆、清理血管、排毒、抗癌、抗肿瘤、抗氧化和降血脂等功效的保健面条。
本发明为了实现上述目的,采用以下技术方案:
苎麻嫩叶保健面条及其生产方法,其特征在于包括以下步骤:
1、苎麻嫩叶的采收:扦插苎麻生长到株高50cm左右,开始收获苎麻鲜叶,经过多次反复取样并测定叶片内所含的蛋白质等营养成分,发现苎麻嫩叶中蛋白质等营养成分的含量差异显著,越往根部含量越低,综合考虑采收量和活性物质含量两方面因素,本发明确定以苎麻嫩芽及往下数十片鲜叶作为苎麻保健面的原料。
2、苎麻嫩叶粉末的制备工艺:1)选取新鲜苎麻嫩叶,剪掉叶柄,清洗干净后放入100℃沸水中杀青1-2min,然后捞出放入常温水,使其冷却,随后捞起沥干备用;2)将沥干的苎麻叶放入75℃烘箱中烘至恒重;3)使用超细粉碎设备,将其设置于200目条件下,粉碎烘干至恒重的苎麻叶,得到直径在74微米以下的苎麻嫩叶粉末。
3、苎麻叶保健面条生产工艺:将高筋小麦面粉,苎麻嫩叶粉末和温度为20-30℃的水混合均匀后通过面条机制成面条或通心粉,各原料按重量百分比组成为:57.1-74.6%的高筋小麦面粉,2.3%-14.3%的苎麻嫩叶粉末,23.1%-28.6%温度为20-30℃的水。
有益效果
本发明提供一种苎麻嫩叶保健面条,面条产品色泽鲜绿、光滑、细腻、成型好,咀嚼筋道有弹性,断条率低,无异味,适口性好。苎麻面条较普通小麦面条蛋白质含量高,活性物质(熊果酸、总黄铜)含量高(见表2),经常食用有助于保肝利胆、清理血管、排毒、抗癌、抗肿瘤、抗氧化和降血脂,是一种良好的日常保健食品。
本发明面条中无需添加食用胶、谷元粉等食品添加剂,属纯天然绿色食品,加工技术简单,操作方便,预计会有广阔的市场前景。
具体实施方式
为了进一步理解本发明,现以实施实例予以说明。需要说明的是,以下实施实例仅作为列举,不应视为对本发明范围的限制。
实施实例1:
将高筋小麦面粉,苎麻嫩叶粉末和温度为20-30℃的水混合均匀后通过面条机制成面条或通心粉,各原料按重量百分比组成为:74.6%的高筋小麦面粉,2.3%的苎麻嫩叶粉末,以上原料混合均匀后添加23.1%的水温为20-30℃的水,通过面条机制成面条或通心粉。
实施实例2:
将高筋小麦面粉,苎麻嫩叶粉末和温度为20-30℃的水混合均匀后通过面条机制成面条或通心粉,各原料按重量百分比组成为:73.1%的高筋小麦面粉,3.8%的苎麻嫩叶粉末,以上原料混合均匀后添加23.1%的水温为20-30℃的水,通过面条机制成面条或通心粉。
实施实例3:
将高筋小麦面粉,苎麻嫩叶粉末和温度为20-30℃的水混合均匀后通过面条机制成面条或通心粉,各原料按重量百分比组成为:66.7%的高筋小麦面粉,7.4%的苎麻嫩叶粉末,以上原料混合均匀后添加25.9%的水温为20-30℃的水,通过面条机制成面条或通心粉。
实施实例4:
将高筋小麦面粉,苎麻嫩叶粉末和温度为20-30℃的水混合均匀后通过面条机制成面条或通心粉,各原料按重量百分比组成为:63.0%的高筋小麦面粉,11.1%的苎麻嫩叶粉末,以上原料混合均匀后添加25.9%的水温为20-30℃的水,通过面条机制成面条或通心粉。
实施实例5:
将高筋小麦面粉,苎麻嫩叶粉末和温度为20-30℃的水混合均匀后通过面条机制成面条或通心粉,各原料按重量百分比组成为:57.1%的高筋小麦面粉,14.3%的苎麻嫩叶粉末,以上原料混合均匀后添加28.6%的水温为20-30℃的水,通过面条机制成面条或通心粉。
表2.苎麻面条中蛋白质、熊果酸和总黄酮含量(中国检验认证集团湖南有限公司测定,2014)
Claims (7)
1.一种苎麻嫩叶保健面条,其特征在于,该面条的组分与各组分的质量百分比为:苎麻嫩叶粉末2.3%-14.3%%,高筋小麦粉57.1-74.6%%,水23.1%-28.6%。
2.按照权利要求1所述的苎麻茎叶保健面条,其特征在于,该面条的组分与各组分的质量百分比为:苎麻嫩叶粉末7.4%,高筋小麦粉66.7%,水25.9%。
3.按照权利要求1所述的苎麻茎叶保健面条,其特征在于,该面条的组分与各组分的质量百分比为:苎麻嫩叶粉末14.3%,高筋小麦粉57.1%,水28.6%。
4.按照权利要求1所述的苎麻茎叶保健面条,其特征在于,所述苎麻嫩叶粉末是按照以下步骤制备获得的:
(1)选择扦插后生长到株高为50cm左右的苎麻植株,采收嫩芽及嫩芽以下10片叶子,剪掉叶柄,清洗干净后放入100℃沸水中杀青1-2min,然后捞出放入常温水,使其冷却,随后捞起沥干备用;
(2)将沥干的苎麻嫩叶放入75℃烘箱中烘至恒重;
(3)使用超细粉碎设备,将其设置于200目条件下,粉碎烘干至恒重的苎麻嫩叶,得到直径在74微米以下的苎麻嫩叶粉末。
5.一种苎麻嫩叶保健面条的制作方法,所述制作方法是将一定比例的高筋小麦面粉,苎麻嫩叶粉末以及温度为20-30℃的水,混合搅拌均匀后通过面条机制成面条或通心粉,其特征在于,该面条的制作方法包含苎麻嫩叶粉末的制备工艺。
6.根据权利要求5所述的一种苎麻嫩叶保健面条的制作方法,其特征在于,所述苎麻嫩叶粉末的制备工艺具体为:
(1)选取新鲜苎麻嫩叶,清洗干净后放入100℃沸水中杀青1-2min,然后捞出放入常温水,使其冷却,随后捞起沥干备用;
(2)将沥干的苎麻嫩叶放入75℃烘箱中烘至恒重;
(3)使用超细粉碎设备,将其设置于200目条件下,粉碎烘干至恒重的苎麻嫩叶,得到直径在74微米以下的苎麻嫩叶粉末。
7.根据权利要求5所述的一种苎麻嫩叶保健面条的制作方法,其特征在于,制作过程中各原料组分及其比例为:苎麻嫩叶粉末2.3%-14.3%%,高筋小麦粉57.1-74.6%%,水23.1%-28.6%。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410570557.9A CN104286694A (zh) | 2014-10-23 | 2014-10-23 | 苎麻嫩叶保健面条及其制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410570557.9A CN104286694A (zh) | 2014-10-23 | 2014-10-23 | 苎麻嫩叶保健面条及其制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104286694A true CN104286694A (zh) | 2015-01-21 |
Family
ID=52306864
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410570557.9A Pending CN104286694A (zh) | 2014-10-23 | 2014-10-23 | 苎麻嫩叶保健面条及其制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104286694A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105831195A (zh) * | 2016-04-16 | 2016-08-10 | 王雪香 | 一种苎麻叶面点 |
CN114176192A (zh) * | 2021-12-06 | 2022-03-15 | 罗中全 | Sod面条的制作方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101189977A (zh) * | 2006-11-30 | 2008-06-04 | 谢秉华 | 一种保健植物淀粉及其制作方法 |
KR100845112B1 (ko) * | 2008-01-02 | 2008-07-09 | 김종임 | 모시잎을 포함하는 국수조성물 및 그의 제조방법 |
CN102845680A (zh) * | 2012-05-04 | 2013-01-02 | 江西省蚕桑茶叶研究所 | 一种桑叶挂面的配方及其制备方法 |
-
2014
- 2014-10-23 CN CN201410570557.9A patent/CN104286694A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101189977A (zh) * | 2006-11-30 | 2008-06-04 | 谢秉华 | 一种保健植物淀粉及其制作方法 |
KR100845112B1 (ko) * | 2008-01-02 | 2008-07-09 | 김종임 | 모시잎을 포함하는 국수조성물 및 그의 제조방법 |
CN102845680A (zh) * | 2012-05-04 | 2013-01-02 | 江西省蚕桑茶叶研究所 | 一种桑叶挂面的配方及其制备方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105831195A (zh) * | 2016-04-16 | 2016-08-10 | 王雪香 | 一种苎麻叶面点 |
CN114176192A (zh) * | 2021-12-06 | 2022-03-15 | 罗中全 | Sod面条的制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104664400A (zh) | 一种辣木面团的制备方法 | |
CN103392943B (zh) | 一种松鼠配方饲料制作方法 | |
CN104705572A (zh) | 一种辣木粉剂 | |
CN104957363A (zh) | 一种优质大菱鲆成鱼配合饲料及其制备方法 | |
CN105360734A (zh) | 一种蝼蛄养殖饲料的制作方法 | |
WO2006067906A1 (ja) | 蓮からの抽出エキスを含有してなる組成物 | |
CN104286694A (zh) | 苎麻嫩叶保健面条及其制作方法 | |
CN105010477A (zh) | 一种辣木饼干及其制备方法 | |
CN104323081A (zh) | 一种荷叶清香营养保健面粉及其制备方法 | |
CN105124173A (zh) | 一种琴鱼混合饲料 | |
KR20130119138A (ko) | 쌀가루를 포함하는 쿠키의 제조방법 | |
CN103876126B (zh) | 食用菌玉米健康素食及其生产方法 | |
KR101586053B1 (ko) | 꾸찌뽕 분말화 제조방법 | |
CN103689441A (zh) | 一种孜然小麦胚芽粉及其制备方法 | |
CN103892113A (zh) | 一种复方秸秆鱼饲料及其制备方法 | |
CN106993726A (zh) | 一种含有中草药组分的无公害蛋鸡饲料及其制备方法 | |
CN103229943A (zh) | 一种山露菜鸡骨泥营养挂面及其制备方法 | |
CN102090542B (zh) | 一种含有虎杖渣的山地鸡饲料及其制备方法 | |
KR20120098063A (ko) | 메뚜기를 함유한 건강기능성 스낵 및 이의 제조방법 | |
CN104171916B (zh) | 一种含虾蛄头、虾蛄壳的保健挂面及其制作方法 | |
KR101930944B1 (ko) | 비상품 과일을 이용한 양봉용 사료 및 이의 제조방법 | |
CN102987461B (zh) | 花生蔓凉粉的制作方法 | |
CN102461755A (zh) | 一种火鸡饲料的配制方法 | |
CN1826970B (zh) | 一种速溶黑木耳糊及其制作方法 | |
CN109770117A (zh) | 一种青虾饲料及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150121 |