CN104413349A - 一种莲藕面条的制作方法 - Google Patents
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/17—Amino acids, peptides or proteins
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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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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Abstract
本发明涉及一种莲藕面条的制作方法,用到的原料主要为精制面粉,新鲜莲藕粉,葡萄籽粉,胶原蛋白粉,碱,盐,崂山矿泉水,经特殊制作而成,可以用于日常生活饮食,酒店餐饮,可作为地方特色饮食发展地方农业经济。本发明具有以下优点:(1)操作简单,可批量生产;(2)营养价值高;(3)使莲藕可以成为一种主食被食用;(4)适合多种消费者;(5)绿色环保。
Description
技术领域 本发明涉及一种莲藕面条的制作方法,用到的原料主要为精制面粉,新鲜莲藕粉,葡萄籽粉,胶原蛋白粉,碱,盐,崂山矿泉水,经特殊制作而成,可以用于日常生活饮食,酒店餐饮,可作为地方特色饮食发展地方农业经济。莲藕属睡莲科植物,微甜而脆,可生食也可做菜,而且药用价值相当高,它的根根叶叶,花须果实,无不为宝,都可滋补入药。用藕制成粉,能消食止泻,开胃清热,滋补养性,预防内出血,是妇孺童妪、体弱多病者上好的流质食品和滋补佳珍。尽管莲藕的食用与药用价值都很高,但是莲藕的食用方法一直都比较局限,经常被作为一种辅助食品,没有发挥其应有的价值。本发明的目的就是提供一种将新鲜莲藕制作成面条的制作方法,将莲藕做成一种主食呈现到广大消费者,尤其是面食爱好者的面前。
背景技术 藕原产于印度,后来引入中国,目前在我国的山东,河南,河北均有种植,为当地农业经济做出了突出贡献。莲藕,富含淀粉、蛋白质、维生素B、维生素C、脂肪、碳水化合物及钙、磷、铁等多种矿物质,肉质肥嫩,白净滚圆,口感甜脆。中医认为,藕是一款冬令进补的保健食品,既可食用,又可药用。生食能凉血散淤,熟食能补心益肾,可以补五脏之虚,强壮筋骨,滋阴养血。同时还能利尿通便,帮助排泄体内的废物和毒素。因此,经常吃藕,能起到养阴清热、润燥止渴、清心安神的作用。又莲藕可保持脸部光泽,有益血生肌的功效,所以长期食用能清热祛痘,滋润皮肤。但是现实生活中莲藕的价值并没有被广泛的应用,主要是其食用的不方便性导致的。本发明提供的这种制作莲藕面条的方法,操作简单,可以批量生产,易储存。将莲藕做成主食呈现到消费者面前,改变了传统意义上莲藕的食用方式,绿色环保,有利健康,相信会有不错的市场前景。
发明内容 本发明的要点在于取新鲜的老藕磨粉,混以一定比例的葡萄籽粉、胶原蛋白粉及精致面粉,配以适量的碱和盐,添加崂山矿泉水搅拌均匀,碾压,切条,烘干即可。
本发明选用的材料用量如下(组分及其重量百分比%):精制面粉25.0-30.0;藕粉 15.0-20.0;葡萄籽粉5.0-10.0;胶原蛋白粉5.0-10.0;碱 0.5-1.0;盐0.01;崂山矿泉水至100。
藕粉能消食止泻,开胃清热,滋补养性,预防内出血,是妇孺童妪、体弱多病者上好的流质食品和滋补佳珍。
葡萄籽粉能够清除自由基、抗氧化;淡化色斑、美白肌肤;保持皮肤弹性,减少皱纹;抗过敏、抗炎的作用;增强免疫力、抗肿瘤、防癌;对心、脑血管有保护作用。
胶原蛋白粉的添加可以有助于护肤、护发,促进生长激素分泌以及肌肉生长,保持血管壁弹性,防止血管破裂、栓塞,能使钙质和骨细胞结合,不致于钙质的流失而导致的骨骼疏松。
本发明产品的制备方法是:
(1)磨浆:将鲜藕洗净,除去藕节,置于打浆机捣碎,再加清水用石磨磨成藕浆;
(2)洗浆:将藕浆盛在布袋中,袋下放一个缸或盆,用清水往布袋里冲洗,边冲边搅动袋中藕渣,直到滤出清水时为止; (3)漂浆:漂洗冲洗出的藕浆,待澄清后,去掉浮在水面上的细藕渣,并除去底层的泥沙,把中间的粉浆放在另一容器内,用清水调稀再沉淀。如此反复,至藕粉呈白色为止;
(4)沥烤:将经过漂洗、沉淀后的藕粉用一清洁布袋盛好,沥干。水分沥干后,将藕粉取出,掰成粉团,晾晒,削片,继续烤干或晒干即成藕粉;
(5)将藕粉与其他原料按以上质量配比混合,用搅拌机搅拌均匀,静置1小时;
(6)利用机器将面粉自动碾压成面条状,烘干,分装,密封。
本发明具有以下优点:
(1)操作简单,可批量生产;
(2)营养价值高;
(3)使莲藕可以成为一种主食被食用;
(4)适合多种消费者;
(5)绿色环保。
具体实施方式:下面结合实施例对本发明作进一步的详细说明:
按照下表所列数据(重量百分比%)及其所述步骤进行配置:
配方:
精制面粉 25.0-30.0;
藕粉 15.0-20.0;
葡萄籽粉 5.0-10.0;
胶原蛋白粉 5.0-10.0;
碱 0.5-1.0;
盐 0.01;
崂山矿泉水至 100。
Claims (2)
1.本发明涉及一种莲藕面条的制作方法,其特征在于具有如下配方(组分及其重量百分比%):精制面粉25.0-30.0;藕粉 15.0-20.0;葡萄籽粉5.0-10.0;胶原蛋白粉5.0-10.0;碱 0.5-1.0;盐0.01;崂山矿泉水至100。
2. 根据权利要求1所述的一种莲藕面条的制作方法,其特征在于具有如下的工艺:
(1)磨浆:将鲜藕洗净,除去藕节,置于打浆机捣碎,再加清水用石磨磨成藕浆;
(2)洗浆:将藕浆盛在布袋中,袋下放一个缸或盆,用清水往布袋里冲洗,边冲边搅动袋中藕渣,直到滤出清水时为止; (3)漂浆:漂洗冲洗出的藕浆,待澄清后,去掉浮在水面上的细藕渣,并除去底层的泥沙,把中间的粉浆放在另一容器内,用清水调稀再沉淀,如此反复,至藕粉呈白色为止;
(4)沥烤:将经过漂洗、沉淀后的藕粉用一清洁布袋盛好,沥干,水分沥干后,将藕粉取出,掰成粉团,晾晒,削片,继续烤干或晒干即成藕粉;
(5)将藕粉与其他原料按以上质量配比混合,用搅拌机搅拌均匀,静置1小时;
(6)利用机器将面粉自动碾压成面条状,烘干,分装,密封。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105685815A (zh) * | 2016-03-11 | 2016-06-22 | 贵州省凤冈县荷塘秋韵有机莲藕制品有限公司 | 一种藕粉挂面及其加工方法 |
CN106165826A (zh) * | 2016-06-30 | 2016-11-30 | 贵州省凤冈县荷塘秋韵有机莲藕制品有限公司 | 莲藕筋道面条及其加工方法 |
CN108651837A (zh) * | 2017-04-01 | 2018-10-16 | 易佑铁 | 一种龙牙百合面条 |
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2013
- 2013-08-28 CN CN201310378268.4A patent/CN104413349A/zh active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105685815A (zh) * | 2016-03-11 | 2016-06-22 | 贵州省凤冈县荷塘秋韵有机莲藕制品有限公司 | 一种藕粉挂面及其加工方法 |
CN106165826A (zh) * | 2016-06-30 | 2016-11-30 | 贵州省凤冈县荷塘秋韵有机莲藕制品有限公司 | 莲藕筋道面条及其加工方法 |
CN108651837A (zh) * | 2017-04-01 | 2018-10-16 | 易佑铁 | 一种龙牙百合面条 |
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