CN105380104A - 一种荷香薏米面条及其制备方法 - Google Patents
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Abstract
本发明涉及一种荷香薏米面条,选用新鲜荷叶和薏米制成粉末后与精面粉、调味粉混合均匀,加入鸡蛋清、水搅拌均匀后,调制成絮状后和面成面团,压面,然后经过面条成形过程得到面条。本发明采用荷叶与薏米相配合,可以很好改善面条的口味,颜色温润细腻,不仅使面条有独特的外观,且使人增加食欲。
Description
技术领域
本发明属于面条制造的食品工艺领域,具体涉及一种荷香薏米面条及其制备方法。
背景技术
薏米,又称薏仁、苡仁、苡米、薏仁米、薏苡米、药玉米等。薏米的营养价值很高,薏米中含有蛋白质、脂肪、碳水化合物、粗纤维、矿物质钙、磷、铁、维生素B1、维生素B2、烟酸、淀粉、亮氨酸、精氨酸、赖氨酸、酪氨酸、脂肪酸、苡仁酯、苡仁油、谷甾醇、生物碱等营养成分。其中蛋白质、脂肪、维生素B1的含量远远高于大米。
薏米具有丰富的营养和药用价值,我国古籍对此多有记载。相传,薏米原产我国和东南亚,公元754年我国即把它列为宫廷膳食之一。据《后汉书.马援传》记载,东汉大将军马援官至伏波将军,因他在交趾作战时,南方山林湿热蒸郁、瘴气横行。他经常食用薏米,不但能轻身省欲,而且能战胜瘴疟之气,屡立战功。
祖医学认为,薏米性凉,味甘淡,入脾、胃、肺经。具有利水渗湿、健脾胃、清肺热、止泄泻等作用。李时珍所著《本草纲目》上说:“苡仁健脾,益胃,补肺,清热,去风,祛湿。增食欲,治冷气,煎服利水。苡仁根捣汁和酒服,治黄疸有效。”
荷叶味苦辛微涩、性凉性味寒凉,具有消暑利湿,健脾升阳,散瘀止血消风祛湿的的功效。因此,本发明将具有多种优异保健功效的薏米和荷叶融合到面条之中,使得人们在平时餐饮就可充分享受到荷叶和薏米带来的保健效果。
发明内容
本发明的目的在于提供一种具有保健功效的荷香薏米面条,将具有多种优异保健功效的薏米和荷叶融合到面条之中,使得人们在平时餐饮就可充分享受到荷叶和薏米带来的保健效果,其具有丰富的口感和独特的风味。
本发明的制备方法是:
收采6~9月新鲜荷叶,选择长势、外观无缺陷的叶片,在叶冠下方5厘米枝茎处剪下,用清水洗净,晒至七、八成干,撕成小片,在110~120℃下在烘干机内烘干约2小时,至无残留水分,将烘干后的荷叶用粉碎机粉碎至粉末状,得到荷叶粉;选择颗粒均匀完整的优质薏米,洗净,炒熟,研磨成粉末状,得到薏米粉;将荷叶粉、薏米粉与精面粉、调味粉混合均匀,加入鸡蛋清、水,用搅拌机搅拌均匀,静置0.5~1小时,调制成絮状后和面成面团,压面,然后经过面条成形过程得到面条。
所述调味粉为:胡椒粉、大蒜粉、食用盐或其混合物。
所述荷叶粉,薏米粉,精面粉,调味粉的重量比例为5-20:10-30:40-60:0-10,优选10-15:20-30:40-50:0-5。所述加入水,鸡蛋清的量为:水量为前述混合粉料的20-50%,优选25-30%,鸡蛋清为5-20%,优选10-20%。
本发明的有益效果如下:
1.本发明使用荷叶与薏米相配合,可以很好改善面条的口味,使其在口中产生清新,芬芳的感觉。
2.本发明的面条呈现荷叶的绿色,颜色温润细腻,不仅使面条有独特的外观,且使人增加食欲。
3.本发明的面条中还含有鸡蛋清、粗细粮粉及调味剂使其口感和风味独特,受人喜爱。
具体实施方式
实施例一
收采6~9月新鲜荷叶,选择长势、外观无缺陷的叶片,在叶冠下方5厘米枝茎处剪下,用清水洗净,晒至七、八成干,撕成小片,在110℃下在烘干机内烘干约2小时,至无残留水分,称取1kg,将烘干后的荷叶用粉碎机粉碎至粉末状,得到荷叶粉;选择颗粒均匀完整的优质薏米,洗净,炒熟,研磨成粉末状,得到薏米粉;将荷叶粉、薏米粉与精面粉、调味粉以10:30:50:1的比例混合均匀,加入鸡蛋清、水,用搅拌机搅拌均匀,静置0.5~1小时,调制成絮状后和面成面团,压面,然后经过面条成形过程得到面条。所述调味粉为食用盐,所述加入水,鸡蛋清的量为:水量为前述混合粉料的28%,鸡蛋清为10%。
为了简便,将面团压面后得到薄面饼,通过面条机加工得到面条,实际成形可根据需要和喜好而进行变化。
实施例二
收采6~9月新鲜荷叶,选择长势、外观无缺陷的叶片,在叶冠下方5厘米枝茎处剪下,用清水洗净,晒至七、八成干,撕成小片,在110℃下在烘干机内烘干约2小时,至无残留水分,称取1kg,将烘干后的荷叶用粉碎机粉碎至粉末状,得到荷叶粉;选择颗粒均匀完整的优质薏米,洗净,炒熟,研磨成粉末状,得到薏米粉;将荷叶粉、薏米粉与精面粉、调味粉以15:21:48:6的比例混合均匀,加入鸡蛋清、水,用搅拌机搅拌均匀,静置0.5~1小时,调制成絮状后和面成面团,压面,然后经过面条成形过程得到面条。所述调味粉为食用盐,所述加入水,鸡蛋清的量为:水量为前述混合粉料的35%,鸡蛋清为8%。
为了简便,将面团压面后得到薄面饼,通过面条机加工得到面条,实际成形可根据需要和喜好而进行变化。
实施例三
收采6~9月新鲜荷叶,选择长势、外观无缺陷的叶片,在叶冠下方5厘米枝茎处剪下,用清水洗净,晒至七、八成干,撕成小片,在110℃下在烘干机内烘干约2小时,至无残留水分,称取1kg,将烘干后的荷叶用粉碎机粉碎至粉末状,得到荷叶粉;选择颗粒均匀完整的优质薏米,洗净,炒熟,研磨成粉末状,得到薏米粉;将荷叶粉、薏米粉与精面粉、调味粉以18:25:55:8的比例混合均匀,加入鸡蛋清、水,用搅拌机搅拌均匀,静置0.5~1小时,调制成絮状后和面成面团,压面,然后经过面条成形过程得到面条。所述调味粉为食用盐,所述加入水,鸡蛋清的量为:水量为前述混合粉料的45%,鸡蛋清为16%。
为了简便,将面团压面后得到薄面饼,通过面条机加工得到面条,实际成形可根据需要和喜好而进行变化。
尽管上述对本发明做了详细说明,但不限于此,本技术领域的技术人员可以根据本发明的原理进行修改,因此,凡按照本发明的原理进行的各种修改都应当理解为落入本发明的保护范围。
Claims (4)
1.一种荷香薏米面条,其特征在于,采用以下制备方法:这样是不是没有引用基础
收采6~9月新鲜荷叶,选择长势、外观无缺陷的叶片,在叶冠下方5厘米枝茎处剪下,用清水洗净,晒至七、八成干,撕成小片,在110~120℃下在烘干机内烘干约2小时,至无残留水分,将烘干后的荷叶用粉碎机粉碎至粉末状,得到荷叶粉;
选择颗粒均匀完整的优质薏米,洗净,炒熟,研磨成粉末状,得到薏米粉;
将荷叶粉、薏米粉与精面粉、调味粉混合均匀,加入鸡蛋清、水,用搅拌机搅拌均匀,静置0.5~1小时,调制成絮状后和面成面团,压面,然后经过面条成形过程得到面条。
2.如权利要求1所述的荷香薏米面条,其特征在于,调味粉为:胡椒粉、大蒜粉、食用盐或其混合物。
3.如权利要求1所述的荷香薏米面条,其特征在于,荷叶粉,薏米粉,精面粉,调味粉的重量比例为5-20:10-30:40-60:0-10,优选10-15:20-30:40-50:0-5。
4.如权利要求1所述的荷香薏米面条,其特征在于,加入的水量为混合粉料的20-50%,优选25-30%,加入的鸡蛋清量为混合粉料的5-20%,优选10-20%。
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CN102805295A (zh) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | 一种荷花养颜面条 |
CN102805308A (zh) * | 2012-08-28 | 2012-12-05 | 安龙县顺华食品有限责任公司 | 一种荷叶面条及其加工方法 |
CN103783392A (zh) * | 2013-08-28 | 2014-05-14 | 安龙县顺华食品有限责任公司 | 一种荷叶面条及其加工方法 |
CN104855818A (zh) * | 2015-06-18 | 2015-08-26 | 山东鑫源实业集团有限公司 | 一种含有菊花组分的面条及其制备方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN102805295A (zh) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | 一种荷花养颜面条 |
CN102805308A (zh) * | 2012-08-28 | 2012-12-05 | 安龙县顺华食品有限责任公司 | 一种荷叶面条及其加工方法 |
CN103783392A (zh) * | 2013-08-28 | 2014-05-14 | 安龙县顺华食品有限责任公司 | 一种荷叶面条及其加工方法 |
CN104855818A (zh) * | 2015-06-18 | 2015-08-26 | 山东鑫源实业集团有限公司 | 一种含有菊花组分的面条及其制备方法 |
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