CN106805106A - 一种南瓜保健面条制备方法 - Google Patents
一种南瓜保健面条制备方法 Download PDFInfo
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- CN106805106A CN106805106A CN201510841190.4A CN201510841190A CN106805106A CN 106805106 A CN106805106 A CN 106805106A CN 201510841190 A CN201510841190 A CN 201510841190A CN 106805106 A CN106805106 A CN 106805106A
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种南瓜保健面条制备方法,其特征在于:是以南瓜复合粉作为添加原料,按一定比例添加到小麦面粉中,经混合后放入和面机,加入10-30份南瓜复合汁,和面5-20分钟后,放入熟化机中熟化5-20分钟,再经过压延、切条、干燥、切断制成面条。本发明在面粉中加入了制备的南瓜复合粉,做成的面条面食既能满足人们日常饮食的需要,又增加了小麦面粉的营养保健作用,特别是以南瓜复合汁代水和面,使其面条的耐煮性好、原料利用度高、增加了煮后口感,经常食用有利于人们的身体健康,具有营养保健作用,特别是还具有一定的保健功效,在越来越注重食补的今天,其市场潜力巨大,而且对提高国内经济和人民生活水平具有很大作用。
Description
一种南瓜保健面条制备方法
技术领域
[0001]本发明涉及一种食品,属于食品技术领域,具体涉及一种南瓜保健面条制备方法。
背景技术
[0002] 面条是大众的主食之一,现今市面上的面条种类多种多样,传统的面条一般采用 的是面粉或掺入杂粮制作而成的,然而,传统制成的面条营养价值却不高,膳食纤维含量 低,维生素缺乏,矿物质缺少,缺少人体必需的氨基酸-赖氨酸,主要是由小麦营养成分的 局限性和面粉加工过程中营养成分的损失造成的,长期食用对人体健康不利。随着人们生 活水平的不断提高,人们对于食品营养的要求越来越高,传统口味和营养的面条已经不能 满足人们多层次的需求,天然美味又具备保健疗效的面条逐渐受到广大消费者的喜爱。鉴 于此,研宄开发营养保健面条,既能满足人们日常饮食的需要,又可以起到营养保健作用, 无疑将具有广阔的销售市场潜力。
发明内容
[0003]本发明的目的在于提供一种南瓜保健面条制备方法,以弥补传统面条口味单调、 功效单一的不足,使面条不但口味独特,而且营养丰富,具有一定的保健功能。
[0004] 本发明是采用如下技术方案实现的: 一种南瓜保健面条制备方法,其特征在于:是以南瓜复合粉作为添加原料,按一定比例 添加到小麦面粉中,其中小麦面粉65-85份、南瓜复合粉卜30份,经混合后放入和面机,加 入10-30份南瓜复合汁,和面5-20分钟后,放入熟化机中熟化5_2〇分钟,再经过压延、切 条、干燥、切断制成面条。
[0005]所述的南瓜复合汁是以南瓜为原料,加入10-30%的桑枣,将其清洗干净并切片, 置入蒸锅中加3-5倍的水、加温60-80°C蒸煮1-2小时后过滤取得的滤液。
[0006]所述的南瓜复合粉是将上述工序过滤后取得的南瓜片、桑枣,将其投入到真空冻 干仓里进行低温冷冻干燥,在零下35度左右冻干至含水量< 7%,再将其混合粉碎制得3〇〇 目以上的粉剂。
[0007]所述的南瓜是采收的新鲜南瓜,将其去核清洗干净的原料。
[0008]所述的桑枣是以采收的新鲜或冷藏的桑専,将其清洗干净的原料。
[0009] 本发明的优点: ~ ^ ° 本发明所用的南瓜、桑枣、小麦面粉原料天然、资源丰富,有待于大力开发利用,可提高 所用原料利用价值。
[0010]本发明运用传统中医药学、现代营养学、生物学、食品学的原理,选择了南瓜、桑 枣、小麦面粉各原料组分进行了科学配伍,选择了利用南瓜、桑枣具有的保健功效,同时应 用现代食品与医药加工技术,制成天然、高效、方便、安全、口感好等特点的南瓜保健面条。 [0011]本发明在面粉中加入了制备的南瓜复合粉,做成的面条面食既能满足人们日常饮 食的需要,又增加了小麦面粉的营养保健作用,特别是以南瓜复合汁代水和面,使其面条的 耐煮性好、原料利用度高、增加了煮后口感,经常食用有利于人们的身体健康,具有营养保 健作,,特别是还具有一定的保健功效,在越来越注重食补的今天,其市场潜力巨大,而且 对提高国内经济和人民生活水平具有很大作用。
[0012]下面结合具体实施例对本技术作进一步的说明。
[0013]
具体实施方式: 实施例1: 米收私>取新鲜南瓜,将其去核清洗千净后切片,备用; 采收称取冷藏的鲜桑枣,将其洗净后切片,备用; 称取清洗干净切片的南瓜片75%、鲜桑枣15%,置入蒸锅中加4倍的水、加温75-C、蒸煮 1小时后过滤取得的南瓜复合汁12公斤,备用; 在上述制备南瓜复合汁的同时,将上述工序过滤后取得的南瓜片、桑枣,将其投入到真 空冻干仓里进行低温冷冻干燥,在零下35度左右冻干至含水量4%,再将其混合粉碎制得 350目的南瓜复合粉15公斤,备用; 采收称取小麦面粉75公斤,备用; 称取上述小麦面粉85公斤、南瓜复合粉15公斤,经混合后放入和面机,加入12公斤南 瓜复合汁,和面20分钟后,放入熟化机中熟化10分钟,再经过压延、切条、干燥、切断制成面 条。
[0014] 实施例2 : 采收称取新鲜南瓜,将其去核清洗干净后切片,备用; 采收称取新鲜桑枣,将其洗净后切片,备用; 称取清洗干净切片的南瓜片81%、桑枣17%,置入蒸锅中加3倍的水、加温8(TC、蒸煮1 小时后过滤取得的南瓜复合汁11公斤,备用; 在上述制备南瓜复合汁的同时,将上述工序过滤后取得的南瓜片、南瓜片,将其投入到 真空冻千仓里进行低温冷冻干燥,在零下35度左右冻干至含水量5%,再将其混合粉碎制得 300目的南瓜复合粉15公斤,备用; 采收称取小麦面粉75公斤,备用; 称取上述小麦面粉75公斤、南瓜复合粉15公斤,经混合后放入和面机,加入11公斤南 瓜复合汁,和面20分钟后,放入熟化机中熟化10分钟,再经过压延、切条、干燥、切断制成面 条。
[0015] 实施例3 : 采收称取新鲜南瓜,将其去核清洗千净后切片,备用; 采收称取新鲜桑枣,将其洗净后切片,备用; 称取清洗干净切片的南瓜片83%、桑枣17%,置入蒸锅中加3倍的水、加温80°C、蒸煮1 小时后过滤取得的南瓜复合汁16公斤,备用; 在上述制备南瓜复合汁的同时,将上述工序过滤后取得的南瓜片、桑赛,将其投入到真 空冻干仓里进行低温冷冻干燥,在零下35度左右冻干至含水量5%,再将其混合粉碎制得 300目的南瓜复合粉20公斤,备用; 采收称取小麦面粉90公斤,备用; 称取上述小麦面粉90公斤、南瓜复合粉15公斤,经混合后放入和面机,加入16公斤南 瓜复合汁,和面20分钟后,放入熟化机中熟化10分钟,再经过压延、切条、干燥、切断制成面 条。
Claims (3)
1. 一种南瓜保健面条制备方法,其特征在于:是以南瓜复合粉作为添加原#, 比例添加到小麦面粉中,其中小麦面粉65-85份、南瓜复合粉1-30份,经混合后放入和面 机,加入10-30份南瓜复合汁,和面5-20分钟后,放入熟化机中熟化5-20分钟,再经过压 延、切条、干燥、切断制成面条。
2.根据权利要求i所述的一种南瓜保健面条制备方法,其特征在于所述的南瓜复合汁 是以南瓜为原料,加入10-30%的桑枣,将其清洗干净并切片,置入蒸锅中加3-5倍的水、加 温60-80°C蒸煮1—2小时后过滤取得的滤液。
3.根据权利要求丨所述的一种南瓜保健面条制备方法,其特征在于所述的南瓜复合粉 是将i:述工序过滤后取得的南瓜片、桑枣,将其投入到真空冻干仓里进行低温冷冻干燥,在 零下35度左右冻干至含水量< 7%,再将其混合粉碎制得300目以上的粉剂。
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