CN107173687A - 一种红稗方便面及其制作方法 - Google Patents
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- 241000192043 Echinochloa Species 0.000 title claims abstract description 35
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 24
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 24
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 16
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 8
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 8
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 8
- 229940046009 vitamin E Drugs 0.000 claims abstract description 8
- 239000011709 vitamin E Substances 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 4
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 238000007493 shaping process Methods 0.000 claims description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000019156 vitamin B Nutrition 0.000 abstract description 2
- 239000011720 vitamin B Substances 0.000 abstract description 2
- 229940046001 vitamin b complex Drugs 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 241000234646 Cyperaceae Species 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 241001536628 Poales Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- UNLRVSBRNJYNHN-UHFFFAOYSA-N [cyano-(3-phenoxyphenyl)methyl] 2-(4-chlorophenyl)-3-methylbutanoate;dimethoxy-(4-nitrophenoxy)-sulfanylidene-$l^{5}-phosphane Chemical compound COP(=S)(OC)OC1=CC=C([N+]([O-])=O)C=C1.C=1C=C(Cl)C=CC=1C(C(C)C)C(=O)OC(C#N)C(C=1)=CC=CC=1OC1=CC=CC=C1 UNLRVSBRNJYNHN-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000009310 extensive farming Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
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- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- 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
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- Food Science & Technology (AREA)
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Abstract
本发明公开了一种红稗方便面，由以下重量份原料制成:面粉100‑150、红稗粉30‑50、黄豆10‑15、维生素E8‑10、小苏打3‑5、食用盐3‑5、水适量。本发明红稗方便面的制作方法包括:磨豆浆—和面—发面—成型—包装。在方便面中加入了红稗，克服了方便面维生素B族元素和氨基酸的缺乏。故采用本发明制作出来的红稗方便面具有营养全面、食用方便等优点。
Description
技术领域
本发明属于食品及其工艺技术领域，尤其是涉及一种红稗方便面及其制作方法。
背景技术
红稗，是一种野生的濒危农作物，后来经过人工训育、栽培，成为了贵州特有的农作物，属莎草目，莎草科。据史书记载，红稗是一种药食同源的古老原生态农作物，公元1610年在遵义已有种食，喜生于海拔1500米以上高原山区冷沙土壤，耐旱、少病害，清乾隆、嘉庆年间广种盛食。据有关机构测定,红稗富含对人体有益的17种氨基酸和维生素B1、B2、B3以及矿物质微量元素，并含有人体必需的营养成分，如蛋白质、膳食纤维、碳水化合物等。近年来，由于人们对红稗有了深入的了解，所以红稗方面的深加工食品也层出不穷，但由于对红稗的认识较晚，所以红稗方面的食品还是较少。急需研制一种食用方便、营养全面的红稗食品，以满足现代人的生活习惯和生活方式。
发明内容
为解决上述问题，本发明旨在提供一种红稗方便面及其制作方法，在方便面中加入红稗，使制作出来的方便面营养全面、食用方便。
一种红稗方便面，由以下重量份原料制成:
面粉100-150、红稗粉30-50、黄豆10-15、维生素E8-10、小苏打3-5、食用盐3-5、水适量。
以上所述的红稗方便面的制作方法，包括以下步骤:
（1）磨豆浆:将黄豆漂洗干净，加水没过黄豆，浸泡5-8h，放入磨浆机磨浆，过50目筛网备用；
（2）和面:将面粉、红稗粉、黄豆、小苏打、食用盐充分混合后，加入豆浆，放入和面机，得面团；
（3）发面:将面团置于20-25℃的发面箱内10-15min；
（4）成型:将发面挤压成片状，再制成波纹层面，将波纹层面蒸熟、脱水、冷却，然后喷上维生素E，快速干燥；
（5）包装:将成型的红稗方便面定量切割，灭菌、包装。
进一步地，所述步骤（2）中干物质与豆浆的比例为4-5:1。
通过该技术手段，本发明取得的有益效果为:1.本发明在方便面中加入了红稗，克服了方便面维生素B族元素和氨基酸的缺乏；2.本发明采用豆浆和面，不仅使制作出的面条含有豆香味，而且更利于发面；3.本发明采用喷维生素E的方法来防止红稗方便面的氧化。
具体实施方式
以下结合实施例对本发明的原理和特征进行描述，所举实施例只用于解释发明，并非用于限定本发明的范围。
一种红稗方便面，由以下重量份原料制成:
面粉100-150、红稗粉30-50、黄豆10-15、维生素E8-10、小苏打3-5、食用盐3-5、水适量。
以上所述的红稗方便面的制作方法，包括以下步骤:
（1）磨豆浆:将黄豆漂洗干净，加水没过黄豆，浸泡5-8h，放入磨浆机磨浆，过50目筛网备用；
（2）和面:将面粉、红稗粉、黄豆、小苏打、食用盐充分混合后，加入豆浆，放入和面机，得面团；
（3）发面:将面团置于20-25℃的发面箱内10-15min；
（4）成型:将发面挤压成片状，再制成波纹层面，将波纹层面蒸熟、脱水、冷却，然后喷上维生素E，快速干燥；
（5）包装:将成型的红稗方便面定量切割，灭菌、包装。
进一步地，所述步骤（2）中干物质与豆浆的比例为4-5:1。
本发明的保护范围不限于具体实施方式所公开的技术方案，凡是依据本发明的技术实质对以上实施例所作的任何修改、等同替换、改进等，均落入本发明的保护范围。
Claims (3)
1.一种红稗方便面，其特征在于，由以下重量份原料制成:
面粉100-150、红稗粉30-50、黄豆10-15、维生素E8-10、小苏打3-5、食用盐3-5、水适量。
2.一种如权利要求1所述的红稗方便面的制作方法，其特征在于，包括以下步骤:
（1）磨豆浆:将黄豆漂洗干净，加水没过黄豆，浸泡5-8h，放入磨浆机磨浆，过50目筛网备用；
（2）和面:将面粉、红稗粉、黄豆、小苏打、食用盐充分混合后，加入豆浆，放入和面机，得面团；
（3）发面:将面团置于20-25℃的发面箱内10-15min；
（4）成型:将发面挤压成片状，再制成波纹层面，将波纹层面蒸熟、脱水、冷却，然后喷上维生素E，快速干燥；
（5）包装:将成型的红稗方便面定量切割，灭菌、包装。
3.如权利要求2所述的制作方法，其特征在于:所述步骤（2）中干物质与豆浆的比例为4-5:1。
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1504107A (zh) * | 2002-11-28 | 2004-06-16 | 西安市群乐杂粮营养食品开发有限公司 | 营养保健方便面及其制备方法 |
| CN101091517A (zh) * | 2006-06-23 | 2007-12-26 | 新疆阿尔曼实业有限公司 | 鹰嘴豆营养方便面及其生产方法 |
| CN102028150A (zh) * | 2010-11-30 | 2011-04-27 | 华中农业大学 | 一种适于储藏的传统风味方便面窝的加工方法 |
-
2017
- 2017-06-29 CN CN201710511031.7A patent/CN107173687A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1504107A (zh) * | 2002-11-28 | 2004-06-16 | 西安市群乐杂粮营养食品开发有限公司 | 营养保健方便面及其制备方法 |
| CN101091517A (zh) * | 2006-06-23 | 2007-12-26 | 新疆阿尔曼实业有限公司 | 鹰嘴豆营养方便面及其生产方法 |
| CN102028150A (zh) * | 2010-11-30 | 2011-04-27 | 华中农业大学 | 一种适于储藏的传统风味方便面窝的加工方法 |
Non-Patent Citations (2)
| Title |
|---|
| 华景清等: "《粮油加工技术》", 31 August 2010, 中国计量出版社 * |
| 徐本刚等: "红稗的营养成分分析", 《贵州农业科学》 * |
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