CN105360925A - 一种鳄梨面条及其制备方法 - Google Patents
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 50
- 235000008673 Persea americana Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 240000002426 Persea americana var. drymifolia Species 0.000 title 1
- 244000025272 Persea americana Species 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 20
- 239000006188 syrup Substances 0.000 claims description 19
- 235000020357 syrup Nutrition 0.000 claims description 19
- 235000012907 honey Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000005979 Citrus limon Nutrition 0.000 claims description 9
- 244000131522 Citrus pyriformis Species 0.000 claims description 9
- 244000276331 Citrus maxima Species 0.000 claims description 8
- 235000001759 Citrus maxima Nutrition 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 240000000560 Citrus x paradisi Species 0.000 claims description 2
- 210000002966 serum Anatomy 0.000 claims description 2
- 239000000654 additive Substances 0.000 abstract description 2
- 238000010923 batch production Methods 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000015203 fruit juice Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 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 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
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- 240000000902 Diospyros discolor Species 0.000 description 1
- 235000003115 Diospyros discolor Nutrition 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 208000009443 Vascular Malformations Diseases 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
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Abstract
本发明涉及一种鳄梨面条及其制备方法,该面条由以下重量份数的原料制备而成:面粉3-5份,鳄梨0.5-0.8份,水果汁1-1.5份,食用盐0.03-0.05份。本发明所述的鳄梨面条具有丰富的营养物质,且原料中未添加任何化学添加剂,适合长期食用;该鳄梨面条具有丰富的不饱和脂肪酸和膳食纤维,不仅可降低血脂,还利于消化,适合各类人群食用;制作方法简单,适合批量生产。
Description
技术领域
本发明涉及一种面条及其加工方法,尤其是一种鳄梨面条及其制备方法。
背景技术
面条在中国有着四千多年的食用历史,从东汉的“煮饼”到现代的“挂面”“刀削面”“拉面”等等,从其多种多样的食用方式就可知晓中国人民对于面条的热爱程度。发展到今天,人们不仅仅重视面条加工方式,更追求面条的营养价值,传统的面条只能提供单一的碳水化合物,其营养成分不够理想,同时,现有技术中为了增强面条的弹性,改善面条的口感,往往会添加大量的食品添加剂,如柠檬黄、蓬灰、复合磷酸盐等,长期食用添加此类物质的面条对人体极为不利。近几年来,为了满足人们对于面条营养的需求,生产商针对不同的人群开发出多种多样的面条种类。鳄梨,又名牛油果,含有丰富的脂肪、维生素、蛋白质、叶酸和矿物质等,其中丰富的脂肪中不饱和脂肪酸的含量高达80%,具有“森林黄油”的美称,不仅能有效的降低胆固醇,保护消化系统,还具有美容护肤、预防婴儿血管畸形等作用。目前,市场上还未出现将鳄梨作为主要原料制作的面条。
发明内容
有鉴于此,本发明旨在提出一种鳄梨面条及其制备方法,以解决面条营养价值低,口感单一,长期食用含有添加剂面条不利人体健康的问题。
为达到上述目的,本发明的技术方案是这样实现的:
一种鳄梨面条,由以下重量份的原料制备而成:面粉3-5份,鳄梨0.5-0.8份,水果汁1-1.5份,食用盐0.03-0.05份。
进一步的,所述的水果汁由以下重量份的原料制成:柚子0.5-0.8份,柠檬0.1-0.2份,蜂蜜0.1-0.2份,纯净水0.3-0.5份。
优选的,该鳄梨面条由以下重量份的原料制备而成:面粉3份,鳄梨0.5份,水果汁1份,食用盐0.03份。
优选的,所述的水果汁由以下重量份的原料制成:柚子0.5份,柠檬0.1份,蜂蜜0.1份,纯净水0.3份。
上述鳄梨面条的制备方法包括以下步骤:
a、将柚子果肉和柠檬果肉放入搅拌机中打碎后加入蜂蜜和纯净水,混合均匀制成水果汁;
b、称取食用盐、鳄梨肉放入搅拌好的水果汁中,搅拌均匀制成混合浆液;
c、称取面粉和混合液放入和面机中,混合液的加入量为面粉质量的20%-30%,启动和面机和面20-30分钟制成面坯;
e、静置熟化20-30分钟后轧制成面条,烘干后即得面条成品
相对于现有技术,本发明所述的鳄梨面条具有以下优势:
本发明所述的鳄梨面条具有丰富的营养物质,且原料中未添加任何化学添加剂,适合长期食用;该鳄梨面条具有丰富的不饱和脂肪酸和膳食纤维,不仅可降低血脂,还利于消化,适合各类人群食用;制作方法简单,适合批量生产。
具体实施方式
下面将结合具体实施例来详细说明本发明。
实施例1
一种鳄梨面条,该面条由以下重量(kg)的原料制备而成:面粉4,鳄梨0.5,水果汁1,食用盐0.03。其中水果汁由以下重量(kg)的原料制成:柚子0.5,柠檬0.1,蜂蜜0.1,纯净水0.3。
该面条的制备方法为:将0.5kg柚子肉和0.1kg柠檬肉放入搅拌机中打碎后加入0.1kg蜂蜜和0.3kg纯净水,混合均匀制成水果汁;将0.5kg的鳄梨肉和0.03kg的食用盐放入盛放水果汁的搅拌机中搅拌制成混合液;称取4kg的面粉和制好的混合液放入和面机中,启动和面机和面20分钟制成面坯,静置熟化20分钟后轧制成面条,烘干后即得面条成品。
实施例2
一种鳄梨面条,该面条由以下重量(kg)的原料制备而成:面粉5,鳄梨0.8,水果1.5,食用盐0.05。其中水果汁由以下重量(kg)的原料制成:柚子0.8,柠檬0.15,蜂蜜0.15,纯净水0.4。
该面条的制备方法为:将0.8kg柚子肉和0.15kg柠檬肉放入搅拌机中打碎后加入0.15kg蜂蜜和0.4kg纯净水,混合均匀制成水果汁;将0.8kg的鳄梨肉和0.05kg的食用盐放入盛放水果汁的搅拌机中搅拌制成混合液;称取5kg的面粉和制好的混合液放入和面机中,启动和面机和面30分钟制成面坯,静置熟化30分钟后轧制成面条,烘干后即得面条成品。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种鳄梨面条,其特征在于:该面条由以下重量份的原料制备而成:面粉3-5份,鳄梨0.5-0.8份,水果汁1-1.5份,食用盐0.03-0.05份。
2.根据权利要求1所述的鳄梨面条,其特征在于:所述的水果汁由以下重量份的原料制成:柚子0.5-0.8份,柠檬0.1-0.2份,蜂蜜0.1-0.2份,纯净水0.3-0.5份。
3.根据权利要求1或2所述的鳄梨面条,其特征在于:该面条由以下重量份的原料制备而成:面粉4份,鳄梨0.5份,水果汁1份,食用盐0.03份,其中所述的水果汁由以下重量份的原料制成:柚子0.5份,柠檬0.1份,蜂蜜0.1份,纯净水0.3份。
4.一种权利要求1或2所述的鳄梨面条的制备方法,其特征在于:该制备方法包括以下步骤:
a、将柚子果肉和柠檬果肉放入搅拌机中打碎后加入蜂蜜和纯净水,混合均匀制成水果汁;
b、称取食用盐、鳄梨肉放入搅拌好的水果汁中,搅拌均匀制成混合浆液;
c、称取面粉和混合液放入和面机中,混合液的加入量为面粉质量的20%-30%,启动和面机和面20-30分钟制成面坯;
e、静置熟化20-30分钟后轧制成面条,烘干后即得面条成品。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107594330A (zh) * | 2017-09-16 | 2018-01-19 | 蒋红梅 | 一种牛油果方便面的制作方法 |
CN112772829A (zh) * | 2020-12-31 | 2021-05-11 | 苏州新晋源食品科技有限公司 | 一种速食筋道营养面食的加工工艺 |
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2015
- 2015-11-11 CN CN201510763102.3A patent/CN105360925A/zh active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107594330A (zh) * | 2017-09-16 | 2018-01-19 | 蒋红梅 | 一种牛油果方便面的制作方法 |
CN112772829A (zh) * | 2020-12-31 | 2021-05-11 | 苏州新晋源食品科技有限公司 | 一种速食筋道营养面食的加工工艺 |
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