CN104336493A - 一种全麦挂面及其制备方法 - Google Patents
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Abstract
本发明公开了一种全麦挂面,由以下重量份的原料制成:全麦粉200-300、黑茶7-8、猪腿骨汤10-15、毛豆腐5-6、元贝肉8-10、熟花生米粉10-12、驴肉10-15、荚果蕨8-9、丝瓜7-8、松菌6-8、白豌豆花汁6-8、苦菜3-4、灰绿黄堇1-2、枇杷叶4-5、串铃草2-3、兰香子1-2、水适量、营养添加粉7-10;本发明的主料为全麦粉,具有健脾开胃、润肠通便的作用,添加的猪腿骨汤具有补肝肾、强筋骨的作用,还采用的驴肉具有补气养血、滋阴壮阳、安神去烦的功能,同时本发明还采用枇杷叶等多种中草药,具有清肺止咳、和胃止渴的功效。
Description
技术领域
本发明主要涉及保健食品领域,尤其涉及一种全麦挂面及其制备方法。
背景技术
面是最重要的食物之一,与人们的生活息息相关,不同种类的面适宜做不同种类的面食,比如挂面。但是,普通的挂面除了饱腹以外并不能满足人们身体对微量元素的需求,也不具备保健功能,本发明的目的就是要提供一种具有保健功能的挂面。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种全麦挂面及其制备方法。
本发明是通过以下技术方案实现的:
一种全麦挂面,其特征在于由以下重量份的原料制成:
全麦粉200-300、黑茶7-8、猪腿骨汤10-15、毛豆腐5-6、元贝肉8-10、熟花生米粉10-12、驴肉10-15、荚果蕨8-9、丝瓜7-8、松菌6-8、白豌豆花汁6-8、苦菜3-4、灰绿黄堇1-2、枇杷叶4-5、串铃草2-3、兰香子1-2、水适量、营养添加粉7-10;
所述的营养添加粉由以下重量份的原料制成:
银鱼粉8-10、槟榔芋10-12、杨梅核仁6-8、杨梅汁7-8、木薯粉4-5、红豆沙6-7、委陵菜4-5、豆腐皮5-7、瑞连草2-3、紫苏籽1-2、松花2-3、当归1-2、簕菜3-5;
制备方法为:(1)将瑞连草、紫苏籽、松花、当归、簕菜混合,水提2-3次,过滤,合并滤液;将槟榔芋去皮、切块后,与杨梅核仁混合入锅,加4-6倍水焖煮30-40分钟,出料,加上述滤液,快速搅碎成糊;
(2)将豆腐皮、委陵菜混合,加杨梅汁捣成泥,与步骤(1)处理后的物料及其他剩余各原料倒入搅拌罐中搅拌均匀,出料,再送入烘箱中烘干水分,研磨成粉,即得。
所述的一种全麦挂面的制备方法,其特征在于包括以下步骤:
(1)将苦菜、灰绿黄堇、枇杷叶、串铃草、兰香子混合,水提3-4次,过滤,合并滤液;将驴肉切片、毛豆腐切块后,与滤液、猪腿骨汤混合入锅,熬煮至水干,烘干,粉碎,得粉末;
(2)将荚果蕨、丝瓜、松菌分别切碎后混合捣成菜泥,所得菜泥与熟花生米粉混合;将白豌豆花汁煮沸后,冲泡黑茶,过滤,得白豌豆花茶,将元贝肉置于白豌豆花茶中浸泡20-30分钟,裹上上述混合物后,置于烘箱中烘干水分,研磨成粉;
(3)将步骤(1)、(2)处理后的物料,与除水以外的剩余各原料混合均匀,得挂面面粉;将挂面面粉加适量水至干湿均匀制成面团再挤出成型,即得。
本发明的优点是:
本发明的主料为全麦粉,具有健脾开胃、润肠通便的作用,添加的猪腿骨汤具有补肝肾、强筋骨的作用,还采用的驴肉具有补气养血、滋阴壮阳、安神去烦的功能,同时本发明还采用枇杷叶等多种中草药,具有清肺止咳、和胃止渴的功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种全麦挂面,由以下重量份的原料制成:
全麦粉300、黑茶8、猪腿骨汤15、毛豆腐6、元贝肉10、熟花生米粉12、驴肉15、荚果蕨9、丝瓜8、松菌8、白豌豆花汁8、苦菜4、灰绿黄堇2、枇杷叶5、串铃草3、兰香子2、水适量、营养添加粉10;
所述的营养添加粉由以下重量份的原料制成:
银鱼粉10、槟榔芋12、杨梅核仁8、杨梅汁8、木薯粉5、红豆沙7、委陵菜5、豆腐皮7、瑞连草3、紫苏籽2、松花3、当归2、簕菜5;
制备方法为:(1)将瑞连草、紫苏籽、松花、当归、簕菜混合,水提3次,过滤,合并滤液;将槟榔芋去皮、切块后,与杨梅核仁混合入锅,加6倍水焖煮40分钟,出料,加上述滤液,快速搅碎成糊;
(2)将豆腐皮、委陵菜混合,加杨梅汁捣成泥,与步骤(1)处理后的物料及其他剩余各原料倒入搅拌罐中搅拌均匀,出料,再送入烘箱中烘干水分,研磨成粉,即得。
所述的一种全麦挂面的制备方法,其特征在于包括以下步骤:
(1)将苦菜、灰绿黄堇、枇杷叶、串铃草、兰香子混合,水提4次,过滤,合并滤液;将驴肉切片、毛豆腐切块后,与滤液、猪腿骨汤混合入锅,熬煮至水干,烘干,粉碎,得粉末;
(2)将荚果蕨、丝瓜、松菌分别切碎后混合捣成菜泥,所得菜泥与熟花生米粉混合;将白豌豆花汁煮沸后,冲泡黑茶,过滤,得白豌豆花茶,将元贝肉置于白豌豆花茶中浸泡30分钟,裹上上述混合物后,置于烘箱中烘干水分,研磨成粉;
(3)将步骤(1)、(2)处理后的物料,与除水以外的剩余各原料混合均匀,得挂面面粉;将挂面面粉加适量水至干湿均匀制成面团再挤出成型,即得。
Claims (2)
1.一种全麦挂面,其特征在于由以下重量份的原料制成:
全麦粉200-300、黑茶7-8、猪腿骨汤10-15、毛豆腐5-6、元贝肉8-10、熟花生米粉10-12、驴肉10-15、荚果蕨8-9、丝瓜7-8、松菌6-8、白豌豆花汁6-8、苦菜3-4、灰绿黄堇1-2、枇杷叶4-5、串铃草2-3、兰香子1-2、水适量、营养添加粉7-10;
所述的营养添加粉由以下重量份的原料制成:
银鱼粉8-10、槟榔芋10-12、杨梅核仁6-8、杨梅汁7-8、木薯粉4-5、红豆沙6-7、委陵菜4-5、豆腐皮5-7、瑞连草2-3、紫苏籽1-2、松花2-3、当归1-2、簕菜3-5;
制备方法为:(1)将瑞连草、紫苏籽、松花、当归、簕菜混合,水提2-3次,过滤,合并滤液;将槟榔芋去皮、切块后,与杨梅核仁混合入锅,加4-6倍水焖煮30-40分钟,出料,加上述滤液,快速搅碎成糊;
(2)将豆腐皮、委陵菜混合,加杨梅汁捣成泥,与步骤(1)处理后的物料及其他剩余各原料倒入搅拌罐中搅拌均匀,出料,再送入烘箱中烘干水分,研磨成粉,即得。
2.根据权利要求1所述的一种全麦挂面的制备方法,其特征在于包括以下步骤:
(1)将苦菜、灰绿黄堇、枇杷叶、串铃草、兰香子混合,水提3-4次,过滤,合并滤液;将驴肉切片、毛豆腐切块后,与滤液、猪腿骨汤混合入锅,熬煮至水干,烘干,粉碎,得粉末;
(2)将荚果蕨、丝瓜、松菌分别切碎后混合捣成菜泥,所得菜泥与熟花生米粉混合;将白豌豆花汁煮沸后,冲泡黑茶,过滤,得白豌豆花茶,将元贝肉置于白豌豆花茶中浸泡20-30分钟,裹上上述混合物后,置于烘箱中烘干水分,研磨成粉;
(3)将步骤(1)、(2)处理后的物料,与除水以外的剩余各原料混合均匀,得挂面面粉;将挂面面粉加适量水至干湿均匀制成面团再挤出成型,即得。
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