CN104543744A - 一种食用菌保健挂面 - Google Patents
一种食用菌保健挂面 Download PDFInfo
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- CN104543744A CN104543744A CN201310472249.8A CN201310472249A CN104543744A CN 104543744 A CN104543744 A CN 104543744A CN 201310472249 A CN201310472249 A CN 201310472249A CN 104543744 A CN104543744 A CN 104543744A
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- Prior art keywords
- fine dried
- powder
- edible
- healthcare
- dried noodle
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 18
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 6
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 239000012267 brine Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 5
- 108010068370 Glutens Proteins 0.000 claims description 4
- 235000021312 gluten Nutrition 0.000 claims description 4
- 241000289669 Erinaceus europaeus Species 0.000 claims description 3
- 241000577951 Hydnum Species 0.000 claims description 3
- 244000197580 Poria cocos Species 0.000 claims description 3
- 235000008599 Poria cocos Nutrition 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000003490 calendering Methods 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000002686 mushroom body Anatomy 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- 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
- 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)
- Microbiology (AREA)
- Noodles (AREA)
Abstract
本发明涉及到一种食用菌保健挂面,其特征在于,原料各组分比为面粉100份、猴头菇粉2份,白茯苓粉0.5份,食用精盐1份。将猴头粉与茯苓粉掺入面粉中,加26%过滤盐水,在搅拌机内搅拌10分钟,并于25±2℃环境下放置15分钟;压片熟化的面料要经过数道双辊压延,形成面片,最后上架阴干。本发明有益效果为味道鲜美,口感好,增进食欲且具有菌类的营养成分,出面率高。
Description
技术领域
本发明涉及食品加工领域,具体涉及到一种食用菌保健挂面。
背景技术
目前挂面的种类越来越多,随着生活水平提高,人们更注重营养价值高的挂面。相应的就出现了食用菌挂面。像猴头菇挂面、蘑菇挂面、平菇挂面等,它们都是在普通挂面中添加了一种或多种食用菌成分,加工方法大同小异。其突出特点是口味鲜美,增进食欲,营养价值高,具有食疗作用。但由于菇体脱水、粉碎后,多呈散粉末状,缺少黏性,制作过程中易产生裂断,这给挂面加工带来一定困难。
发明内容
针对上述问题本发明提供一种食用菌保健挂面。
本发明是通过以下方式来实现:
一种食用菌保健挂面,其特征在于,原料各组分比为面粉100份、猴头菇粉2份,白茯苓粉0.5份,食用精盐1份。
其制作方法:
(1)合面按配方将猴头粉与茯苓粉掺入面粉中,加26%过滤盐水,在搅拌机内搅拌10分钟,并于25±2℃环境下放置15分钟;
(2)压片熟化的面料要经过数道双辊压延,形成面片,面筋网络分布均匀;再用轧条机将面片切成1毫米的面条;
(3)放入阴干室阴干,空气相对湿度为70%~80%,室温控制在15~20℃,略通风干燥,阴干时间约8小时。
本发明有益效果:味道鲜美,口感好,增进食欲且具有菌类的营养成分,出面率高。
具体实施方式
原料配方及产品标准富强粉100千克,猴头菇粉2千克,白茯苓粉0.5千克,食用精盐1千克。挂面厚0.8毫米,宽1毫米,长20厘米,含水分14%±0.5%。
合面按配方将猴头粉与茯苓粉掺入面粉中,加26%过滤盐水或煮菇水,在搅拌机内搅拌10分钟,使面粉充分吸水膨胀,彼此黏结形成面筋网络。熟化好的料坯具有一定的延伸性,并于25±2℃环境下放置15分钟,然后再上机压片。
压片熟化的面料要经过数道双辊压延,形成面片,力求面筋网络分布均匀;再用轧条机将面片切成1毫米的面条,最后上架阴干。
阴干阴干室的空气相对湿度为70%~80%,室温控制在15~20℃。通过一定的风量使面条缓慢干燥。要防止室温过高,否则,面条会产生微裂而造成酥奈,阴干时间约8小时。
Claims (2)
1.一种食用菌保健挂面,其特征在于,原料各组分比为面粉100份、猴头菇粉2份,白茯苓粉0.5份,食用精盐1份。
2.根据权利要求1所述的一种食用菌保健挂面,其特征在于,其制作方法:
(1)合面按配方将猴头粉与茯苓粉掺入面粉中,加26%过滤盐水,在搅拌机内搅拌10分钟,并于25±2℃环境下放置15分钟;
(2)压片熟化的面料要经过数道双辊压延,形成面片,面筋网络分布均匀;再用轧条机将面片切成1毫米的面条;
(3)放入阴干室阴干,空气相对湿度为70%~80%,室温控制在15~20℃,略通风干燥,阴干时间约8小时。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104970294A (zh) * | 2015-06-08 | 2015-10-14 | 息县宏升粮食制品有限责任公司 | 具有辅助治疗作用的保健挂面的生产方法 |
CN105010987A (zh) * | 2015-06-29 | 2015-11-04 | 安徽省怀宁县顶雪食品有限公司 | 一种健脾养胃贡面及其制作方法 |
CN105558804A (zh) * | 2016-01-04 | 2016-05-11 | 安徽雁湖面粉有限公司 | 一种猴头菇挂面及其制作方法 |
-
2013
- 2013-10-11 CN CN201310472249.8A patent/CN104543744A/zh active Pending
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104970294A (zh) * | 2015-06-08 | 2015-10-14 | 息县宏升粮食制品有限责任公司 | 具有辅助治疗作用的保健挂面的生产方法 |
CN104970294B (zh) * | 2015-06-08 | 2018-08-14 | 息县宏升粮食制品有限责任公司 | 一种保健挂面的生产方法 |
CN105010987A (zh) * | 2015-06-29 | 2015-11-04 | 安徽省怀宁县顶雪食品有限公司 | 一种健脾养胃贡面及其制作方法 |
CN105558804A (zh) * | 2016-01-04 | 2016-05-11 | 安徽雁湖面粉有限公司 | 一种猴头菇挂面及其制作方法 |
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