CN104982816A - 生态面条及其制备方法 - 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
- 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
Abstract
本发明公开了一种生态面条,用以下重量份的原料制成:野生清明菜9-10份、革命草叶2-3份、生菜10-20份、面粉200份、谷朊粉2-5份、红薯淀粉10-20份、食盐1.5-2份。制备方法包括如下步骤:a.将野生清明菜冷冻干燥,研磨成粉,过滤备用;b.将所述重量份的革命草叶、生菜洗净,榨汁,混合;c.将所述重量份的红薯淀粉用其3倍重量份的水搅拌调匀成红薯淀粉浆;d.在上述混合蔬菜汁中加入所述重量份的面粉、盐、谷朊粉和红薯淀粉浆混合,再加水搅拌15min,然后静置30min;e.将经上述步骤处理好的面团用压面机压延切条;f.将切条后的面条送入烘干室烘干即可。
Description
技术领域
本发明涉及一种面条,尤其涉及一种生态面条,还涉及一种制备该面条的方法。
背景技术
面条是我国传统的主要食物之一,是以小麦粉为原料通过压延形成的面制品。而传统的面条原料、营养、口味单一,并且传统的面条常加入增白剂、防腐剂,长期食用影响身体健康。随着我国经济的日益发展,人们生活水平的提高,一些人血脂偏高、肥胖,渴望有一种绿色养生的面条。这些问题在中医理论上是因湿热所致。人们通常是采用药物降低血脂来解决,这样,既增加了开支,同时对饮食乐趣和健康也有不同程度的抑制。现在公开的资料有一些添加蔬菜的面条,但是,这些面条有一个共同的问题,吃起来感觉不够劲道。如果通过添加化学添加剂来解决劲道口感的问题,则有损绿色生态的品质。制备出一种能够清热祛湿从而能降低血脂又口感劲道的保健面条成为本领域渴望解决的技术问题。
发明内容
本发明要解决的技术问题是提供一种能够清热祛湿从而能降低血脂又口感劲道的生态面条。还提供一种制备该面条的方法。
为了解决上述技术问题,本发明的生态面条用以下重量份的原料制成:野生清明菜9-10份、革命草叶2-3份、生菜10-20份、面粉200份、谷朊粉2-5份、红薯淀粉10-20份、食盐1.5-2份。
优选用以下重量份的原料制成:野生清明菜10份、革命草叶3份、生菜15份、面粉200份、谷朊粉2份、红薯淀粉15份、食盐1.5份。
本发明制备上述面条的方法包括如下步骤:
a. 将野生清明菜冷冻干燥,研磨成粉,过滤备用;
b. 将所述重量份的革命草叶、生菜洗净,榨汁,混合;
c. 将所述重量份的红薯淀粉用其3倍重量份的水搅拌调匀成红薯淀粉浆;
d. 在上述混合蔬菜汁中加入所述重量份的面粉、盐、谷朊粉和红薯淀粉浆混合,再加水搅拌15min,然后静置30 min;
e. 将经上述步骤处理好的面团用压面机压延切条;
f. 将切条后的面条送入烘干室烘干即可。
所述a步骤,采用100目筛网过滤。
所述f步骤,将切条后的面条送入烘干室依次经过一区、二区、三区和四区4个温度区域烘烤,每个温度区域烘烤时间90 min,一区的温度为28℃、相对湿度90以上,二区的温度为35℃、相对湿度88,三区的温度为45℃、相对湿度75,四区的温度为40℃、相对湿度55。
清明菜为菊科植物鼠麹草GnaphaliumaffineD.Den.的嫩苗,清明节前采摘。清明菜每百克嫩茎叶含水分85 克,蛋白质3.1 克,脂肪0.6 克,碳水化合物7 克,钙2.18 毫克,磷66 毫克,铁7.4 毫克,胡萝卜素2.19 毫克,维生素B20.24 毫克,尼克酸1.4 毫克,维生素C28 毫克,还含挥发油、生物碱等。清明菜含脂类物质、挥发油、大量胡萝卜素及少量B族维生素、鼠曲草素、硝酸钾、氯化钾等。清明菜性味甘平,具有祛风湿、利湿浊、化痰止咳的功效。《本草纲目》谓清明菜“调中益气,止泄除痰,压时气,去热嗽”,“治寒嗽及痰,除肺中寒,大升肺气”。现代药理研究,清明菜还具有扩胀局部血管、降低血压、血脂、治疗消化性溃疡、镇咳、镇痛等作用。
革命草又叫空心莲子草,性寒,含黄酮甙、三萜皂甙、有机酸、酚性成分、香豆素、糖、脂肪、蛋白质、6-甲氧基木犀草素、7-a-L-鼠李糖甙(7-a-L -rhamnosy 1-6-methoxyluteolin)及藤菊黄素(patuletin)等,有清热利水、凉血解毒作用。
生菜性质甘凉,因其茎叶中含有莴苣素,故味微苦,有清热提神、镇痛催眠、降低胆固醇、养胃和辅助治疗神经衰弱等功效。生菜中含有甘露醇等有效成分,有利尿和促进血液循环、清肝利胆及养胃的功效。生菜营养含量丰富,含有大量β胡萝卜素、抗氧化物、维生素B1、B6 、维生素E、维生素C,还有大量膳食纤维素和微量元素如镁、磷、钙及少量的铁、铜、锌,能加强蛋白质和脂肪的消化与吸收,可降脂减肥、改善肠胃的血液循环。
经长期试验和食用发现,生菜和革命草一起配合食用,不但风味独特、清爽可口,而且还能清热利湿、降血脂。但是,胃寒脾虚的人不能多食。增加野生清明菜粉后,不但仍然具有清热解毒、降血脂的作用,而且更有清明菜的清香,还能适于胃寒的人经常食用,经20名胃寒脾虚的人连续食用10天,没有出现不适现象。20名血脂偏高的人连续食用30天,每天一餐,30天后血脂比之前明显降低,其中有2人血脂达到了正常范围。
红薯淀粉含有多种人体需要的营养物质,每500克约可产热能635千卡,含蛋白质(蛋白质食品)11.5克、糖14.5克、脂肪1克、磷100毫克、钙90毫克、铁(铁食品)2克,胡萝卜素0.5毫克,另含有维生B1、B2、C与尼克酸、亚油(油食品)酸等。其中维生素B1、B2的含量分别比大米高6倍和3倍。特别是红薯含有丰富的赖氨酸,而大米、面粉恰恰缺乏赖氨酸。是一种理想的减肥(减肥食品)食品,它的含热量非常低,比一般米饭低得多。经长期试验和食用发现,本发明的面条加入调匀的红薯淀粉浆后,比不加入红薯淀粉的口感劲道;尤其是在混合汁中同时加入面粉和调匀的红薯淀粉浆,比分别单独加入的口感更劲道。即加入红薯淀粉后,增加了面条的营养,口感更劲道,还有利于减肥。但是,红薯淀粉不能加入太多,以10-20份为宜,超过这个范围口感会变差。
本发明的面条为草绿色,颜色鲜美;清香沁人,不但风味独特、清爽可口,而且还能清热解毒、杀菌、降血脂。本发明的面条,不需要添加其他添加剂,是一种纯天然生态食品,安全健康,既可充饥又可保健。
本发明的方法能够最大限度保留配料中各原料的原有营养价值,使各原料相互配合制成本发明的面条,实现本发明的目的。将野生清明菜冷冻干燥磨成粉,冷冻干燥蔬菜,最大限度的保留野生清明菜的色、香、味、形及原生态食物的营养成分,充分利用野生清明菜的有益成分,进一步改善口感。在新鲜蔬菜浆汁面团上撒入制备好的野生清明菜粉,再加水搅拌30min,然后静置30 min,使面粉粒籽和颗粒面团进一步吸水胀润,能够使面团充分熟化以形成质地均匀、粘弹性较好的面筋网络组织,使面条的口感更加细腻、劲道。分四个区段烘烤,采用本发明的温度和湿度,能够很好地控制挂面表层水分的蒸发,防止表里干燥速度不一,更好地保持了面条的物理特性,以保证面条的口感和营养。
本发明的面条也可用现有技术常规方法制备。
其食用方法与普通挂面一样。面条煮好后,面条呈天然绿色,面汤清亮没有绿色,清香沁人。
具体实施方式
下面对本发明作详细描述:
实施例一
本发明的生态面条用以下重量份的原料制成:野生清明菜10份、革命草叶3份、生菜15份、面粉200份、谷朊粉2份、红薯淀粉15份、食盐1.5份。
制备方法包括如下步骤:
a. 将野生清明菜冷冻干燥,研磨成粉,过滤备用;
b. 将所述重量份的革命草叶、生菜洗净,榨汁,混合;
c. 将所述重量份的红薯淀粉用其3倍重量份的水搅拌调匀成红薯淀粉浆;
d. 在上述混合蔬菜汁中加入所述重量份的面粉、盐、谷朊粉和红薯淀粉浆混合,再加水搅拌15min,然后静置30 min;
e. 将经上述步骤处理好的面团用压面机压延切条;
f. 将切条后的面条送入烘干室烘干即可。
作为进一步改进,所述a步骤,采用100目筛网过滤。这样可以最大限度减少蔬菜杂质,增强口感。
作为进一步改进,所述f步骤,将切条后的面条送入烘干室依次经过一区、二区、三区和四区4个温度区域烘烤,每个温度区域烘烤时间90 min,一区的温度为28℃、相对湿度90以上,二区的温度为35℃、相对湿度88,三区的温度为45℃、相对湿度75,四区的温度为40℃、相对湿度55。
实施例二
本发明的生态面条用以下重量份的原料制成:野生清明菜9份、革命草叶2份、生菜10份、面粉200份、谷朊粉2份、红薯淀粉10份、食盐1.5份。
制备方法同上。
实施例三
本发明的生态面条用以下重量份的原料制成:野生清明菜10份、革命草叶3份、生菜20份、面粉200份、谷朊粉5份、红薯淀粉20份、食盐2份。
制备方法同上。
Claims (5)
1.一种生态面条,其特征在于用以下重量份的原料制成:野生清明菜9-10份、革命草叶2-3份、生菜10-20份、面粉200份、谷朊粉2-5份、红薯淀粉10-20份、食盐1.5-2份。
2.根据权利要求1所述面条,其特征在于用以下重量份的原料制成:野生清明菜10份、革命草叶3份、生菜15份、面粉200份、谷朊粉2份、红薯淀粉15份、食盐1.5份。
3.一种制备权利要求1所述面条的方法,其特征在于包括如下步骤:
a. 将野生清明菜冷冻干燥,研磨成粉,过滤备用;
b. 将所述重量份的革命草叶、生菜洗净,榨汁,混合;
c. 将所述重量份的红薯淀粉用其3倍重量份的水搅拌调匀成红薯淀粉浆;
d. 在上述混合蔬菜汁中加入所述重量份的面粉、盐、谷朊粉和红薯淀粉浆混合,再加水搅拌15min,然后静置30 min;
e. 将经上述步骤处理好的面团用压面机压延切条;
f. 将切条后的面条送入烘干室烘干即可。
4.根据权利要求3所述方法,其特征在于:所述a步骤,采用100目筛网过滤。
5.根据权利要求3所述方法,其特征在于:所述f步骤,将切条后的面条送入烘干室依次经过一区、二区、三区和四区4个温度区域烘烤,每个温度区域烘烤时间90 min,一区的温度为28℃、相对湿度90以上,二区的温度为35℃、相对湿度88,三区的温度为45℃、相对湿度75,四区的温度为40℃、相对湿度55。
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