CN104366499A - 一种燕麦皮的营养春卷 - Google Patents
一种燕麦皮的营养春卷 Download PDFInfo
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- CN104366499A CN104366499A CN201410595233.0A CN201410595233A CN104366499A CN 104366499 A CN104366499 A CN 104366499A CN 201410595233 A CN201410595233 A CN 201410595233A CN 104366499 A CN104366499 A CN 104366499A
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- 235000016709 nutrition Nutrition 0.000 title claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 4
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 240000001592 Amaranthus caudatus Species 0.000 claims abstract description 4
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims abstract description 4
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 235000012735 amaranth Nutrition 0.000 claims abstract description 4
- 239000004178 amaranth Substances 0.000 claims abstract description 4
- 235000015277 pork Nutrition 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 9
- 230000035764 nutrition Effects 0.000 claims description 7
- 241000112528 Ligusticum striatum Species 0.000 claims description 3
- 241000405414 Rehmannia Species 0.000 claims description 3
- 235000017276 Salvia Nutrition 0.000 claims description 3
- 240000007164 Salvia officinalis Species 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 241000212322 Levisticum officinale Species 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 210000004204 blood vessel Anatomy 0.000 abstract 1
- 230000001055 chewing effect Effects 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 230000009246 food effect Effects 0.000 abstract 1
- 235000021471 food effect Nutrition 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 239000001645 levisticum officinale Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 235000002020 sage Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种燕麦皮的营养春卷，包括下列重量份数的物质：小麦面粉20-25份，燕麦粉15-20份，猪肉糜8-11份，红薯粉35-45份，糙米粉15-23份，浮小麦粉11-13份，苋菜15-20份，韭菜23-30份，洋葱14-19份，熟地黄1-2份，川芎3-6份，洋苏叶1-2份。本发明提供的燕麦春卷成本低，工艺简单、合理,适合规模化生产，方法制作出来的馅料味道麻辣可口，具有易咀嚼、易消化的特点，适合肠胃弱的人群吸收，同时又富含丰富的营养,有抑癌、降低胆固醇、保护心血管等药膳作用。
Description
技术领域
本发明涉及一种燕麦皮的营养春卷。
背景技术
春卷是我国传统的民间小吃，经过几百年甚至上千年的发展已经由民间小吃变成了一种休闲食品，在市场上、超市中均能够购买到符合消费者口味的春卷，现在，增加春卷所富含的营养价值和保健价值正在成为主题。
发明内容
本发明所要解决的技术问题是提供一种燕麦皮的营养春卷。
为解决上述技术问题，本发明采用的技术方案是：
一种燕麦皮的营养春卷，其特征在于，包括下列重量份数的物质：小麦面粉20-25份，燕麦粉15-20份，猪肉糜8-11份，红薯粉35-45份，糙米粉15-23份，浮小麦粉11-13份，苋菜15-20份，韭菜23-30份，洋葱14-19份，熟地黄1-2份，川芎3-6份，洋苏叶1-2份。
本发明的有益效果是：本发明提供了的燕麦春卷成本低，工艺简单、合理,适合规模化生产，方法制作出来的馅料味道麻辣可口，具有易咀嚼、易消化的特点，适合肠胃弱的人群吸收，同时又富含丰富的营养,有抑癌、降低胆固醇、保护心血管等药膳作用。
具体实施方式
实施例1
一种燕麦皮的营养春卷，其特征在于，包括下列重量份数的物质：小麦面粉20-25份，燕麦粉15-20份，猪肉糜8-11份，红薯粉35-45份，糙米粉15-23份，浮小麦粉11-13份，苋菜15-20份，韭菜23-30份，洋葱14-19份，熟地黄1-2份，川芎3-6份，洋苏叶1-2份。
Claims (1)
1.一种燕麦皮的营养春卷，其特征在于，包括下列重量份数的物质：小麦面粉20-25份，燕麦粉15-20份，猪肉糜8-11份，红薯粉35-45份，糙米粉15-23份，浮小麦粉11-13份，苋菜15-20份，韭菜23-30份，洋葱14-19份，熟地黄1-2份，川芎3-6份，洋苏叶1-2份。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410595233.0A CN104366499A (zh) | 2014-10-30 | 2014-10-30 | 一种燕麦皮的营养春卷 |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410595233.0A CN104366499A (zh) | 2014-10-30 | 2014-10-30 | 一种燕麦皮的营养春卷 |
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| Publication Number | Publication Date |
|---|---|
| CN104366499A true CN104366499A (zh) | 2015-02-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410595233.0A Pending CN104366499A (zh) | 2014-10-30 | 2014-10-30 | 一种燕麦皮的营养春卷 |
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| CN (1) | CN104366499A (zh) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766435A (zh) * | 2014-01-02 | 2014-05-07 | 柳培健 | 一种麻婆茄子燕麦春卷及其加工方法 |
-
2014
- 2014-10-30 CN CN201410595233.0A patent/CN104366499A/zh active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766435A (zh) * | 2014-01-02 | 2014-05-07 | 柳培健 | 一种麻婆茄子燕麦春卷及其加工方法 |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150225 |
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| RJ01 | Rejection of invention patent application after publication |