CN105077282A - 一种醒脑保健面条及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种醒脑保健面条,是由下述重量份的原料制成:小麦粉162-165、猪皮16-18、小麦胚芽油6-10、核桃花柱6-8、麻麻花4-6、苹果花3-5、迷迭香2-4、乌金草2-3、鹿茸草2-3、肉苁蓉1-3、太子参1-2、松子粉5-8、海参肽2-4、柠檬冻干粉10-12、山楂酒12-18、水适量。本发明制备的醒脑保健面条,将猪皮脱脂、热气膨化法加工处理,丰富面条胶原蛋白营养成分,同时更增香浓软韧口感,与其他营养功能成分复配,适合各种人群食用,而且口感好,筋道、爽滑,面条之间不易粘连,还具有提神醒脑、滋补益智、消除疲劳、增加精力的功效,具有较好市场应用前景。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种醒脑保健面条及其制备方法。
背景技术
我国是小麦第一大生产和消费国,年产1.2亿吨,小麦粉制品是我国北方地区的第一主食品,面条是小麦制品的主要形式。研究指出,面条的营养成分不够丰富,且营养成分不平衡,难以满足以面食为主的消费群体对营养和健康的要求。为了对小麦为主食的营养改良和强化来提高人民营养水平已成为国内外研究的热点之一。
猪皮,又称“猪肤”,经涨发的猪肉皮又称“皮肚”。鲜猪皮的主要成分是水,蛋白质,脂肪和维生素,还有少量的纤维素和钙、磷、铁等矿物质。猪肉皮中蛋白质以胶原蛋白为主,其含量约占80%以上,同时还含有少量白蛋白、球蛋白和弹性蛋白。胶原蛋白具抗衰老、提高免疫力、活化细胞机能、抑制癌细胞和活化筋骨等功能,经常食用可以改善人体微循环和细胞新陈代谢,使C水功能低下的组织细胞得到改善,精血得以及时补充,促进细胞生长能力[I9],使肌肤滋润丰满,增进皮肤弹性,进而减少皱纹,同时还可使头发柔顺,富有光泽,起到抗衰老的美容和护发作用具有十分可观的营养价值,是一种高蛋白、低脂肪的营养食品材料。但因猪肉皮特有的异味、加工不方便、消化吸收率相对较低等原因,除很少一部分用来做明胶、乳化猪皮、猪皮粉、皮冻膏和肘花肉外,常将其扔弃,猪皮的营养价值和功用未能得到充分利用。
为此本发明将猪皮脱脂、热气膨化法加工处理,研磨成细腻粉体,添加其他营养功能成分,制备一种营养丰富、风味独特的面条,口感更加香浓,质地光滑、软韧爽口。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种醒脑保健面条及其制备方法。
本发明是通过以下技术方案实现的:
一种醒脑保健面条,是由下述重量份的原料制成:
小麦粉162-165、猪皮16-18、小麦胚芽油6-10、核桃花柱6-8、麻麻花4-6、苹果花3-5、迷迭香2-4、乌金草2-3、鹿茸草2-3、肉苁蓉1-3、太子参1-2、松子粉5-8、海参肽2-4、柠檬冻干粉10-12、山楂酒12-18、水适量。
一种所述的醒脑保健面条的制备方法,包括以下步骤:
(1)、将新鲜猪皮脱毛除杂洗净,加入含有3-5%NaHCO3的溶液中漂煮30-35分钟,脱脂后漂洗至表皮pH为7,整形切制成块,加入山楂酒中浸制1-2小时,加热煮制85-90℃,加入核桃花柱焖制汁液微干,拣出猪皮块均匀摊开,在45-55℃下热风干燥20-22小时,再送入烤箱,在90-100下烘制38-45分钟,再在230-235℃下烤制完全膨化,再破碎研磨成粉,得膨化猪皮粉;
(2)、将步骤(1)煮制核桃花柱漂洗干净,与洗净麻麻花揉拌均匀,热风烘干,放入小麦胚芽油中浸润15-20分钟,加热至油温为110-115℃,捞出沥干余油,放入微波烘箱,控制温度为95-100℃烘制出香,研磨成粉,得麻香花柱粉,余油过滤冷却待用;
(3)、将苹果花、迷迭香、乌金草、鹿茸草、肉苁蓉、太子参混合粉碎至10-20目,加5-7倍水煎煮40-60分钟,过滤去渣,得煎煮液;
(4)、将膨化猪皮粉、麻香花柱粉、及其他剩余原料混合均匀,加入煎煮液及过滤冷却油混拌均匀,加适量水揉拌成团,放入面条机中进行面条制备,即得。
本发明的优点是:
本发明制备的醒脑保健面条,将猪皮脱脂、热气膨化法加工处理,丰富面条胶原蛋白营养成分,同时更增香浓软韧口感,与其他营养功能成分复配,适合各种人群食用,而且口感好,筋道、爽滑,面条之间不易粘连,还具有提神醒脑、滋补益智、消除疲劳、增加精力的功效,具有较好市场应用前景。
具体实施方式
一种醒脑保健面条,是由下述重量份的原料制成:
小麦粉162、猪皮16、小麦胚芽油6、核桃花柱6、麻麻花4、苹果花3、迷迭香2、乌金草2、鹿茸草2、肉苁蓉1、太子参1、松子粉5、海参肽2、柠檬冻干粉10、山楂酒12、水适量。
一种所述的醒脑保健面条的制备方法,包括以下步骤:
(1)、将新鲜猪皮脱毛除杂洗净,加入含有3%NaHCO3的溶液中漂煮30分钟,脱脂后漂洗至表皮pH为7,整形切制成块,加入山楂酒中浸制1小时,加热煮制85℃,加入核桃花柱焖制汁液微干,拣出猪皮块均匀摊开,在45℃下热风干燥20小时,再送入烤箱,在90下烘制38分钟,再在230℃下烤制完全膨化,再破碎研磨成粉,得膨化猪皮粉;
(2)、将步骤(1)煮制核桃花柱漂洗干净,与洗净麻麻花揉拌均匀,热风烘干,放入小麦胚芽油中浸润15分钟,加热至油温为110℃,捞出沥干余油,放入微波烘箱,控制温度为95℃烘制出香,研磨成粉,得麻香花柱粉,余油过滤冷却待用;
(3)、将苹果花、迷迭香、乌金草、鹿茸草、肉苁蓉、太子参混合粉碎至10目,加5倍水煎煮40分钟,过滤去渣,得煎煮液;
(4)、将膨化猪皮粉、麻香花柱粉、及其他剩余原料混合均匀,加入煎煮液及过滤冷却油混拌均匀,加适量水揉拌成团,放入面条机中进行面条制备,即得。
Claims (2)
1.一种醒脑保健面条,其特征在于是由下述重量份的原料制成:
小麦粉162-165、猪皮16-18、小麦胚芽油6-10、核桃花柱6-8、麻麻花4-6、苹果花3-5、迷迭香2-4、乌金草2-3、鹿茸草2-3、肉苁蓉1-3、太子参1-2、松子粉5-8、海参肽2-4、柠檬冻干粉10-12、山楂酒12-18、水适量。
2.一种如权利要求1所述的醒脑保健面条的制备方法,其特征在于包括以下步骤:
(1)、将新鲜猪皮脱毛除杂洗净,加入含有3-5%NaHCO3的溶液中漂煮30-35分钟,脱脂后漂洗至表皮pH为7,整形切制成块,加入山楂酒中浸制1-2小时,加热煮制85-90℃,加入核桃花柱焖制汁液微干,拣出猪皮块均匀摊开,在45-55℃下热风干燥20-22小时,再送入烤箱,在90-100下烘制38-45分钟,再在230-235℃下烤制完全膨化,再破碎研磨成粉,得膨化猪皮粉;
(2)、将步骤(1)煮制核桃花柱漂洗干净,与洗净麻麻花揉拌均匀,热风烘干,放入小麦胚芽油中浸润15-20分钟,加热至油温为110-115℃,捞出沥干余油,放入微波烘箱,控制温度为95-100℃烘制出香,研磨成粉,得麻香花柱粉,余油过滤冷却待用;
(3)、将苹果花、迷迭香、乌金草、鹿茸草、肉苁蓉、太子参混合粉碎至10-20目,加5-7倍水煎煮40-60分钟,过滤去渣,得煎煮液;
(4)、将膨化猪皮粉、麻香花柱粉、及其他剩余原料混合均匀,加入煎煮液及过滤冷却油混拌均匀,加适量水揉拌成团,放入面条机中进行面条制备,即得。
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CN103989068A (zh) * | 2014-05-04 | 2014-08-20 | 安徽双福粮油工贸集团有限公司 | 一种紫苏面条及其制备方法 |
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CN103355595A (zh) * | 2013-04-07 | 2013-10-23 | 安徽玉龙制面食品有限责任公司 | 一种猪皮美容面条 |
CN103989068A (zh) * | 2014-05-04 | 2014-08-20 | 安徽双福粮油工贸集团有限公司 | 一种紫苏面条及其制备方法 |
CN103989069A (zh) * | 2014-05-04 | 2014-08-20 | 安徽双福粮油工贸集团有限公司 | 一种菊花清热面条及其制备方法 |
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