CN105831591A - 竹叶莎木面保健面条及其生产方法 - Google Patents
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- CN105831591A CN105831591A CN201610208604.4A CN201610208604A CN105831591A CN 105831591 A CN105831591 A CN 105831591A CN 201610208604 A CN201610208604 A CN 201610208604A CN 105831591 A CN105831591 A CN 105831591A
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Abstract
本发明公开了一种竹叶莎木面保健面条及其生产方法,它包括以下重量份数的原料:竹叶18-20、莎木面28-30、炙甘草6-8、龙眼肉6-8、艾叶6-8、面粉50-60,按照生产面条的常规工艺生产而成。本发明的竹叶莎木面保健面条,在生产面条的基础上,加入了几味纯天然中草药,使得该面条具有温中健脾,治脾胃虚弱,消化不良的功效,食用后还能起到能强身健体的保健作用。
Description
技术领域
本发明涉及食品领域,尤其涉及一种竹叶莎木面保健面条及其生产方法。
背景技术
面条起源于中国,已有四千多年的制作食用历史。面条是一种制作简单,食用方便,营养丰富,即可主食又可快餐的健康保健食品。早已为世界人民所接受与喜爱。面条一种用谷物或豆类的面粉加水磨成面团,之后或者压或擀制或抻成片再切或压,或者使用搓、拉、捏等手段,制成条状(或窄或宽,或扁或圆)或小片状,最后经煮、炒、烩、炸而成的一种食品。花样繁多,品种多样。如北京的炸酱面、兰州拉面、山西的刀削面、陕西油泼面、河北的捞面、河南的烩面、上海的阳春面、四川的担担面、扬州炒面、岐山臊子面等。地方特色及其丰富,又如庆祝生日时吃的长寿面以及国外的香浓意大利面等。好吃的面条几乎都是温和而筋道的,将面食的风味发展到极致。
“北方面条,南方米饭”这句话概括了古代中国的地方主食的特色。由于古代中国食品卫生条件较差,相对于其他食品而言,经过煮沸的面条最为洁净, 可以极大地减少肠胃疾病的发生,因此面条成为中国最常见的食品之一。由于制条、调味、粗细的不同,从而使中国各地出现了数以千计的面条品种,遍及各地。
面条的做法五花八门,下面介绍几种常见的面条做法:
打卤面
【材料】:面条、肉馅、黄花、木耳、香菇、大葱、鸡蛋、酱油、料酒、糖、盐、鸡精、蒜。
【做法】:
1、香菇、木耳、黄花泡发。
2、锅中倒入油,放入肉馅炒熟后加入葱花、香菇、木耳、黄花翻炒片刻,然后加入酱油、料酒、糖、盐、鸡精,再加入适量水煮开。
3、淋入打散的蛋液,勾芡撒上葱花、蒜末。
4、水烧开后放入面条煮熟后捞出,放入碗中,然后将卤浇在面条上即可食用。
锅盖面
锅盖面俗称镇江三怪之一的“大锅小锅盖”(面锅大,锅盖小)。当面条下入沸水锅后,用一个小锅盖盖在面汤上。其特点:一是生面条逐份投入,熟后不粘结,不散乱,分量准确;二是面汤滚沸时,易于清除浮沫,保持面汤不混浊;三是面条易熟透,不生不烂。
【原料配方(制100碗)】:面条10千克、酱油2.5千克、绵白糖65克、味精50克、虾籽5克,青头1千克熟猪油(或芝麻油)1.5千克
【制作方法】:
1.将锅放在中火上,加入清水250克,虾籽下锅煮沸,3分钟后,放入绵白糖,溶解完后倒入酱油,烧沸离火,让其冷却后装入容器待用。
2.锅内放进清水烧沸,按顾客需要数量放入面条(但每锅最多不超过15碗,每碗生面条重约130克),盖上小锅盖。将空碗放在锅台上,逐碗倒入酱油25克,熟猪油或芝麻油10克,加上适量青头和味精0.5克。面锅滚沸后,加适量清水,使面条熟透,大沸时揭去盖,清除浮沫,将面条逐份捞入碗内,浇入适量面汤即成。
3.青头制法:青头是用各种蔬菜制成的面卤,分为生、熟两种。生的有蒜泥、蒜花、漂儿菜(春季腌制的青菜);熟的有小青菜、川芎、青椒,将这些蔬菜择洗后,用沸水焯熟,切成丝或段即成。
【产品特点】:汤清面软,不粘不乱,青头鲜嫩,经济实惠。
担担面
【材料】:面条、猪肉馅、豆芽菜、大葱、姜末、蒜茸、辣椒、芝麻酱、白菜心、香菜、老抽、生抽、料酒、米醋、高汤、花椒面、猪油。
【做法】:1.锅中倒入油,放入猪肉馅炒散待用;白菜心焯熟待用。
2.用猪油将葱、姜、蒜爆香,放入辣椒、豆芽菜、肉馅煸炒,然后加入料酒、老抽、生抽、米醋、高汤,出锅时放入芝麻酱、花椒面炒匀。
3.水烧开后放入面条煮熟后捞出,放入碗中,然后将卤浇在面条上,放入焯熟的菜心、香菜即可食用。
肠旺面
【材料】:鸡蛋面90克,猪大肠50克,五花肉250克, 血旺25克,绿豆芽15克,白铁豆腐250克。
三合油、糍粑辣椒、腐乳、味精、甜酒酿、胡椒粉、蒜泥、姜末、葱花、高汤等适量。
【做法】:1.煮。猪肠洗净去异味,煮至半熟捞出切成块 加香料煮。
2.五花肉煮熟切成小丁,入锅加盐炒出油后,滗去油放入甜酒酿,烹点醋,炸成脆哨。
3.豆腐切成小丁用盐水泡一下捞出滤干,用油炸成泡哨捞出;
4.油锅中再加入脆哨油、肠子油、糍粑 辣椒,炒出香味,加入姜末、蒜泥、豆腐乳加水煮开,滗出红油待用。
5.鸡蛋面与豆芽放入开水锅中约煮1分钟,捞入面碗中放上肠子、脆哨、豆 腐泡哨,用漏勺装入血旺片在锅中氽一下,放在面条上,舀入高汤、红油、味精、葱花即可。
当今市场上销售的面条品种多种多样,一般是用传统的面粉和方法生产面条。随着我国城乡生活水平的日益不断提高,对原有生产的面条原料质量及营养和口味是远远不够现代人们所需要求。长期以来,人们渴望期待能有一种利用纯天然植物添加到面条里去,使面条有较好的营养价值和保健功能。
发明内容
基于目前存在上述存在的问题,本发明提供了一种竹叶莎木面保健面条及其生产方法,在常规生产面条的基础上,加入了几味纯天然中草药,使得该面条具有温中健脾,治脾胃虚弱,消化不良的功效,食用后还能起到能强身健体的保健作用。
本发明是采用以下技术方案实现的:
一种竹叶莎木面保健面条,它包括以下重量份数的原料:竹叶18-20、莎木面28-30、炙甘草6-8、龙眼肉6-8、艾叶6-8、面粉50-60。
优选地,其中各原料的重量份数为:竹叶18、莎木面28、炙甘草6、龙眼肉6、艾叶6、面粉50。
优选地,其中各原料的重量份数为:竹叶19、莎木面29、炙甘草7、龙眼肉7、艾叶7、面粉55。
优选地,其中各原料的重量份数为:竹叶20、莎木面30、炙甘草8、龙眼肉8、艾叶8、面粉60。
所述竹叶莎木面保健面条的生产方法,包含了以下步骤:
步骤1)莎木面的加工:开花前采伐树干,截段,纵向破开后,投河中浸软,除去外皮,取其木髓部,用普通制淀粉法,经过粉碎、筛浆过滤、反复漂洗、沉淀、干燥等过程制得莎木面淀粉;炙甘草的加工:取净甘草片,加入炼熟的蜂蜜与少许开水,拌匀后稍闷,炒至黄色至深黄色,不粘手时取出,晾凉,每100斤用炼熟蜂蜜25~30斤;龙眼肉的加工:采收成熟果实,干燥,除去壳、核,晒至干爽不黏;
步骤2)按重量称取竹叶、莎木面、炙甘草、龙眼肉、艾叶,用粉碎机微粉化,过60目筛,按重量份数加入面粉搅拌均匀,得到混合面粉,将盐用26℃温度水融化,把混合面粉送入搅拌机一边搅拌一边加入盐水,搅拌时间为l0-15分钟,制成面团;
步骤3)将步骤2的面团静置或者放入熟化机中进行熟化,熟化后的面团经多级锟压成符合要求的面带,采用自然干燥或者烘干机干燥,切断、计量、包装得到成品。
本发明选取的中药原料中,各药有效成份分析:
竹叶(Phyllostachys nigra (Lodd.) Munro var. henonis (Mitf.) Stapf ex Rendle)为禾本科植物淡竹(竹子)的叶。竹叶的功效:清热除烦,生津利尿。 治热病烦渴,小儿惊痫,咳逆吐衄,面赤,小便短亦,口糜舌疮。 ①《别录》:主胸中痰热,咳逆上气。②《药性论》:主吐血热毒风,止消渴。③《食疗本草》:主咳逆,消渴,痰饮,喉痹,除烦热。④《日华子本草》:消痰,治热狂烦闷,中风失音不语,壮热,头痛头风,并怀妊人头旋倒地,止惊悸,温疫迷闷,小儿惊痫天吊。⑤张元素:凉心经,益元气,除热,缓脾。⑥《纲目》:煎浓汁,漱齿中出血,洗脱肛不收。 ⑦《本草正》:退虚热烦躁不眠,止烦渴,生津液,利小水,解喉痹,并小儿风热惊痫。⑧《重庆堂随笔》:内息肝胆之风,外清温署之热,故有安神止痉之功。⑨《本草再新》:凉心健脾,治吐血、鼻血,聪耳明目。
莎木面(拉丁名:Metroxylon sagu Rottb.),原形态: 西谷椰子,又名:莎木(《本草拾遗》),沙孤(《东西洋考》)。常绿乔木。杆高10~20米,由杆基部生多数萌芽,幼时包围叶柄之叶鞘生有硬刺,亦有渐次生长而失去者,故可分为"有刺"及"无刺"二种。叶为羽状,颇似椰子。圆锥花丛,花梗颇大,着生多数淡红色花,为黄褐色有光泽之鳞被所包,果实大如李子。性味: 甘,温。《海药本草》:"平温,无毒;"《纲目》:"甘,平温。无毒。"功能主治:温中健脾。治脾胃虚弱,消化不良。①《本草拾遗》:"温补。"②《海药本草》:"主补虚冷,消食。"③《柑园小识》:"健脾运胃,久病虚乏者,煮粥食最宜。"
炙甘草(RADIX GLYCYRRHIZAE PREPARATA),系豆科植物,炙甘草是用蜜烘制的甘草,俗称炮制,就是将蜂蜜置锅中炼成中蜜,改用文火加生甘草片拌炒均匀,3~5 min出锅,置烤房或烘箱60~C烘至不粘手时取出,放凉即可。炙甘草为类圆形或椭圆形切片,表面红棕色或灰棕色,微有光泽,切面黄色至深黄色,形成层环明显,射线放射状。炙甘草汤具有益气滋阴,通阳复脉治疗功效。性味:甘,平。归经:归心、肺、脾、胃经 。功能主治:补脾和胃,益气复脉。用于脾胃虚弱,倦怠乏力,心动悸,脉结代。
龙眼肉(Dried Longan Pulp)为无患子科龙眼属植物龙眼Dimocarpus longan Lour.的假种皮。原形态:龙眼,又名:龙目(《蜀都赋》),比目(《吴普本草》),荔枝奴(《南方草木状》),绣木团、川弹子(《清异录》),亚荔枝(《开宝本草》),木弹、骊珠、燕卵、鲛泪、圆眼(《纲目》),海珠丛(《群芳谱》),桂圆(《药品化义》)。常绿乔木,高达10米以上。幼枝被锈色柔毛。双数羽状复叶,互生,长15~20厘米;小叶2~5对,通常互生,革质,椭圆形至卵状披针形,长6~15厘米。先端短尖或钝,基部偏斜,全缘或波浪形,暗绿色,嫩时褐色,下面通常粉绿色。花两性,或单性花与两性花共存;为顶生或腋生的圆锥花序;花小,黄白色,直径4~5毫米,被锈色星状小柔毛;花萼5深裂,裂片卵形;花瓣5,匙形,内面有毛;雄蕊通常8;子房2~3室,柱头2裂。核果球形,直径1.5~2厘米,外皮黄褐色,租糙,假种皮白色肉质,内有黑褐色种子1颗。花期3~4月。果期7~9月。分布福建、台湾、广东、广西、云南、贵州、四川等地。主产广西、福建、广东、四川、台湾等地。每100克龙眼中,水分占83%,含蛋白质1.3克、脂肪0.1克、碳水化合物15克和纤维0.4克。龙眼含有极其丰富的维生素C和钾,此外还含有大量的镁和铜,有补气益血之功效,对于治疗虚劳羸弱、失眠、健忘效果显著。果肉(干)含水分0.85%,可溶性物质79.77%,不溶性物质19.39%,灰分3.36%。可溶性物质中,有葡萄糖24.91%、蔗糖0.22%、酸类(酒石酸)1.26%、含氮物(其中含腺嘌呤和胆碱)6.309%等.尚含蛋白质5。6%、脂肪0.5%。中医认为,龙眼味甘、性温。入心、脾经。具有补益心脾、养血宁神、健脾止泻、利尿消肿等功效。适用于病后体虚、血虚萎黄、气血不足、神经衰弱、心悸怔忡、健忘失眠等病症。
艾叶为菊科植物艾Artemisia argyi Levl. et Vant. 的干燥叶。又名:冰台(《尔稚》),艾蒿(《尔雅》郭璞注),医草(《别录》),灸草(《埤雅》),蕲艾(《蕲艾传》),黄草(《纲目》),家艾(《医林纂要》),甜艾(《本草求原》),草蓬、艾蓬、狼尾蒿子、香艾、野莲头、阿及艾。多年生草本,高45~120厘米。茎直立,圆形,质硬,基部木质化,被灰白色软毛,从中部以上分枝。单叶,互生;茎下部的叶在开花时即枯萎;中部叶具短柄,叶片卵状椭圆形,羽状深裂,裂片椭圆状披针形,边缘具粗锯齿,上面暗绿色,稀被白色软毛,并密布腺点,下面灰绿色,密被灰白色绒毛;近茎顶端的叶无柄,叶片有时全缘完全不分裂,披针形或线状披针形。花序总状,顶生,由多数头状花序集合而成;总苞苞片4~5层,外层较小,卵状披针形,中层及内层较大,广椭圆形,边缘膜质,密被绵毛;花托扁平,半球形,上生雌花及两性花10余朵;雌花不甚发育,长约1厘米,无明显的花冠;两性花与雌花等长,花冠筒状,红色,顶端5裂;雄蕊5枚,聚药,花丝短,着生于花冠基部;花柱细长,顶端2分叉,子房下位,1室。瘦果长圆形。花期7~10月。生长于路旁、草地、荒野等处。只要是向阳而排水顺畅的地方都生长,以湿润肥沃的土壤生长较好。夏季花未开时采摘,除去杂质,晒干。艾叶味辛、苦,性温,有小毒,具有温经止血,散寒止痛,安胎、降湿杀虫的功效。
本发明的突出的实质性特点和显著的进步是:
1、本发明的竹叶莎木面保健面条,按中医理论将竹叶、莎木面、炙甘草、龙眼肉、艾叶加入到面粉中,按常规工艺生产成面条,该面条具有温中健脾,治脾胃虚弱,消化不良的功效,食用后还能起到能强身健体的保健作用;
2、本发明的竹叶莎木面保健面条相比现有技术具有天然、安全、无毒、提高人体免疫力等优点,可以调整人体的失衡状态,达到强身健体的效果;
3、本发明的竹叶莎木面保健面条,在配方中加入了龙眼肉,使得面条具有一种独特的香味,同时加入竹叶、莎木面、炙甘草、艾叶,增加了面条的营养成分,不但可以增强人的体质,兼具有治疗、预防疾病的功效;
4、本发明的竹叶莎木面保健面条,细腻有劲道、光泽度好,在生产工艺中没有加入任何色素、添加剂、化学成分及矿物质,绿色安全,煮时不粘不混汤、不断条,添加龙眼肉不但使面条香味浓郁、营养丰富,更掩盖了其它中药的味道,使得面条适口性好;
5、本发明的竹叶莎木面保健面条成本低,容易吸收,为人类提供了一种健康绿色功效的食品;
6、现在环境恶化严重,各种疾病也是层出不穷,为了保证身体的健康,很多人都选择从饮食上增强自己的免疫能力,本发明的保健面条以中药材作为食材,能从根本上调理身体各个机能。
具体实施方式
实施例1
步骤1)莎木面的加工:开花前采伐树干,截段,纵向破开后,投河中浸软,除去外皮,取其木髓部,用普通制淀粉法,经过粉碎、筛浆过滤、反复漂洗、沉淀、干燥等过程制得莎木面淀粉;炙甘草的加工:取净甘草片,加入炼熟的蜂蜜与少许开水,拌匀后稍闷,炒至黄色至深黄色,不粘手时取出,晾凉,每100斤用炼熟蜂蜜25~30斤;龙眼肉的加工:采收成熟果实,干燥,除去壳、核,晒至干爽不黏;
步骤2)按重量份数称取竹叶18、莎木面28、炙甘草6、龙眼肉6、艾叶,用粉碎机微粉化,过60目筛,按重量份数加入面粉50搅拌均匀,得到混合面粉,将盐用26℃温度水融化,把混合面粉送入搅拌机一边搅拌一边加入盐水,搅拌时间为l0-15分钟,制成面团;
步骤3)将步骤2的面团静置或者放入熟化机中进行熟化,熟化后的面团经多级锟压成符合要求的面带,采用自然干燥或者烘干机干燥,切断、计量、包装得到成品。
用法用量:每日食用1-2次,每次180-250克。
实施例2
步骤1)莎木面的加工:开花前采伐树干,截段,纵向破开后,投河中浸软,除去外皮,取其木髓部,用普通制淀粉法,经过粉碎、筛浆过滤、反复漂洗、沉淀、干燥等过程制得莎木面淀粉;炙甘草的加工:取净甘草片,加入炼熟的蜂蜜与少许开水,拌匀后稍闷,炒至黄色至深黄色,不粘手时取出,晾凉,每100斤用炼熟蜂蜜25~30斤;龙眼肉的加工:采收成熟果实,干燥,除去壳、核,晒至干爽不黏;
步骤2)按重量份数称取竹叶19、莎木面29、炙甘草7、龙眼肉7、艾叶7,用粉碎机微粉化,过60目筛,按重量份数加入面粉55搅拌均匀,得到混合面粉,将盐用26℃温度水融化,把混合面粉送入搅拌机一边搅拌一边加入盐水,搅拌时间为l0-15分钟,制成面团;
步骤3)将步骤2的面团静置或者放入熟化机中进行熟化,熟化后的面团经多级锟压成符合要求的面带,采用自然干燥或者烘干机干燥,切断、计量、包装得到成品。
用法用量:每日食用1-2次,每次180-250克。
实施例3
步骤1)莎木面的加工:开花前采伐树干,截段,纵向破开后,投河中浸软,除去外皮,取其木髓部,用普通制淀粉法,经过粉碎、筛浆过滤、反复漂洗、沉淀、干燥等过程制得莎木面淀粉;炙甘草的加工:取净甘草片,加入炼熟的蜂蜜与少许开水,拌匀后稍闷,炒至黄色至深黄色,不粘手时取出,晾凉,每100斤用炼熟蜂蜜25~30斤;龙眼肉的加工:采收成熟果实,干燥,除去壳、核,晒至干爽不黏;
步骤2)按重量份数称取竹叶20、莎木面30、炙甘草8、龙眼肉8、艾叶8,用粉碎机微粉化,过60目筛,按重量份数加入面粉60搅拌均匀,得到混合面粉,将盐用26℃温度水融化,把混合面粉送入搅拌机一边搅拌一边加入盐水,搅拌时间为l0-15分钟,制成面团;
步骤3)将步骤2的面团静置或者放入熟化机中进行熟化,熟化后的面团经多级锟压成符合要求的面带,采用自然干燥或者烘干机干燥,切断、计量、包装得到成品。
用法用量:每日食用1-2次,每次180-250克。
本发明竹叶莎木面保健面条的应用效果
本发明的竹叶莎木面保健面条于2015年初研究并试制出来,并给部分人群进行食用,志愿者186名,其中有食欲不振,脾胃虚弱,消化不良,病后体虚等症状。食用本发明的竹叶莎木面保健面条,每日食用1-2次,每次180-250克,结果患者服用后有效率达到95%以上,一个礼拜左右症状大为减轻,半个月基本痊愈,除了7名症状较严重者需要到医院治疗以外,219名均不用去医院,也不服用西药。本发明的竹叶莎木面保健面条制备工艺简单,价格便宜,经常食用可以增强体质,强身健体。
典型病例
病例一:刘女士,因经常吃生冷食物,尤其是睡前吃生冷食物易导致胃寒,出现恶心、呕吐、食欲不振,食用本发明的竹叶莎木面保健面条,每日食用1-2次,每次180-250克,2天后李某某的症状减轻,一个礼拜之后症状逐渐消失,经过半个月的食疗观察,也没有明显的复发症状,同时也没有发现膳食的不良反应。
病例二:谢某,是南宁市某公司职员,由于经常加班、熬夜、休息不好,导致经常出现低烧、咽喉肿痛、同时还有注意力下降、记忆力减退等症状。食用本发明的竹叶莎木面保健面条,每日食用1-2次,每次180-250克,3天后症状减轻,一个礼拜之后症状逐渐消失,经过半个月的食疗观察,也没有明显的复发症状,同时也没有发现膳食的不良反应。
病例三:覃某,由于工作压力大,平时又缺乏锻炼,常常感到胃部疼,胀满食少,消化不良,大便次数增多。食用本发明的竹叶莎木面保健面条,每日食用1-2次,每次180-250克,三天之后症状减轻,5天后症状逐渐消失,经过 20 天的食疗观察,也没有明显的复发症状,同时也没有发现膳食的不良反应。
Claims (5)
1.一种竹叶莎木面保健面条,其特征在于,它包括以下重量份数的原料:竹叶18-20、莎木面28-30、炙甘草6-8、龙眼肉6-8、艾叶6-8、面粉50-60。
2.根据权利要求1所述的竹叶莎木面保健面条,其特征在于,其中各原料的重量份数为:竹叶18、莎木面28、炙甘草6、龙眼肉6、艾叶6、面粉50。
3.根据权利要求1所述的竹叶莎木面保健面条,其特征在于,其中各原料的重量份数为:竹叶19、莎木面29、炙甘草7、龙眼肉7、艾叶7、面粉55。
4.根据权利要求1所述的竹叶莎木面保健面条,其特征在于,其中各原料的重量份数为:竹叶20、莎木面30、炙甘草8、龙眼肉8、艾叶8、面粉60。
5.根据权利要求1所述竹叶莎木面保健面条的生产方法,其特征在于,包含了以下步骤:
步骤1)莎木面的加工:开花前采伐树干,截段,纵向破开后,投河中浸软,除去外皮,取其木髓部,用普通制淀粉法,经过粉碎、筛浆过滤、反复漂洗、沉淀、干燥等过程制得莎木面淀粉;炙甘草的加工:取净甘草片,加入炼熟的蜂蜜与少许开水,拌匀后稍闷,炒至黄色至深黄色,不粘手时取出,晾凉,每100斤用炼熟蜂蜜25~30斤;龙眼肉的加工:采收成熟果实,干燥,除去壳、核,晒至干爽不黏;
步骤2)按重量称取竹叶、莎木面、炙甘草、龙眼肉、艾叶,用粉碎机微粉化,过60目筛,按重量份数加入面粉搅拌均匀,得到混合面粉,将盐用26℃温度水融化,把混合面粉送入搅拌机一边搅拌一边加入盐水,搅拌时间为l0-15分钟,制成面团;
步骤3)将步骤2的面团静置或者放入熟化机中进行熟化,熟化后的面团经多级锟压成符合要求的面带,采用自然干燥或者烘干机干燥,切断、计量、包装得到成品。
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