CN107183516A - 一种祛湿米线及其制备方法 - Google Patents
一种祛湿米线及其制备方法 Download PDFInfo
- Publication number
- CN107183516A CN107183516A CN201710268787.3A CN201710268787A CN107183516A CN 107183516 A CN107183516 A CN 107183516A CN 201710268787 A CN201710268787 A CN 201710268787A CN 107183516 A CN107183516 A CN 107183516A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- rice noodles
- clearing damp
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 28
- 235000009566 rice Nutrition 0.000 title claims abstract description 28
- 235000012149 noodles Nutrition 0.000 title claims abstract description 26
- 240000007594 Oryza sativa Species 0.000 title claims abstract 7
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000843 powder Substances 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 9
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 9
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 9
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 9
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 8
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims abstract description 8
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 8
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 8
- 239000000661 sodium alginate Substances 0.000 claims abstract description 8
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 7
- 239000001944 prunus armeniaca kernel oil Substances 0.000 claims abstract description 7
- 239000011435 rock Substances 0.000 claims abstract description 7
- 235000013618 yogurt Nutrition 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 241000405414 Rehmannia Species 0.000 claims abstract description 4
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000003595 mist Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 230000036541 health Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 229920000856 Amylose Polymers 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 230000007423 decrease Effects 0.000 abstract description 2
- -1 kidney tonifying Substances 0.000 abstract description 2
- 108010068370 Glutens Proteins 0.000 abstract 1
- 235000021312 gluten Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 23
- 241000245665 Taraxacum Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
本发明公开了一种祛湿米线，包括薏米粉、红豆粉、山药粉、红薯粉、杏仁油、熟地黄、蒲公英、玉谷朊粉、海藻酸钠、酸奶、冰糖。本发明的原料薏米粉、红豆粉、山药粉、红薯粉经高温烘烤增加了不溶性直链淀粉的含量，使黏度下降，制出的米线不易黏连，原料的配伍合理，制备出来的米线具有祛湿、清热凉血、补肾填精之功效，营养健康。本发明适用于制备米线。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种祛湿米线及其制备方法。
背景技术
米线是中国的一种传统食品，深受消费者的青睐，在中国南部地区其市场尤为广阔。目前米线原料主要集中在籼米上，籼米米线工艺技术的研究已经相当成熟。近几年来，我国稻谷年产量连续稳定在1 .8-2 .0亿吨，占全国粮食总产量的40%，大米作为口粮消费附加值低，增值有限，价格低廉，容易成型，因此市面上的米线大多数为大米米线。
然而，大米为水性物质，长期食用势必造成体内湿气重，引发各种疾病，因此，寻求一种祛湿、营养健康的米线成为了国内外研究的焦点。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种祛湿米线及其制备方法。
为了解决上述技术问题，本发明是通过以下技术方案实现的：
一种祛湿米线，由下列重量份的原料制成：
薏米粉50份、红豆粉50份、山药粉30份、红薯粉15份、杏仁油5份、熟地黄粉10份、蒲公英10份、海藻酸钠2份、酸奶5份、冰糖2份。
本发明还提供了一种祛湿米线的制备方法，它按照如下的步骤顺序依次进行：
（1）将熟地黄、蒲公英加3倍药材重量的清水，文火煎煮60min，过滤除渣，所得滤液经喷雾干燥制成粉末；
（2）杏仁油置于炒锅中，大火加热15s后加入薏米粉、红豆粉、山药粉、红薯粉，翻炒5min；
（3）将步骤（1）和步骤（2）所得物料充分混合后，加入酸奶和水，混合均匀，含水量为50%，于35℃下发酵18h；
（4）将冰糖溶于其自身重量5倍的水中，向其加入海藻酸钠充分搅拌，与步骤（4）所得物料混合均匀后铺浆，厚度为1mm，于100℃下蒸制5min，冷却后切条，即得。
本发明的优点：本发明用薏米、红豆作为主要原料，配伍淀粉较多的山药和红薯，采用高温翻炒，其过程相当于人工化，其中的直链淀粉、支链淀粉组分物理化学性质发生变化 ,增加了不溶性直链淀粉的含量，使原料的黏度下降，制出的米线不易黏连，再经乳酸菌发酵，发酵后与添加的海藻酸钠交联，生成空间网络构，增强淀粉凝胶结构的强度，降低米线的断条率，增加其耐煮性，此外，原料的配伍合理，制备出来的米线具有祛湿、清热凉血、补肾填精之功效，营养健康。
本发明适用于制备米线。
具体实施方式
下面将结合具体的实施方式对本发明做进一步的详细说明。
实施例1 一种祛湿米线
本实施例提供了一种祛湿米线，由下列原料制成：
薏米粉50g、红豆粉50 g、山药粉30 g、红薯粉15 g、杏仁油5 g、熟地黄粉10 g、蒲公英10 g、海藻酸钠2 g、酸奶5 g、冰糖2 g。
上述祛湿米线的制备方法，它按照如下的步骤顺序依次进行：
（1）将熟地黄、蒲公英加3倍药材重量的清水，文火煎煮60min，过滤除渣，所得滤液经喷雾干燥制成粉末；
（2）杏仁油置于炒锅中，大火加热15s后加入薏米粉、红豆粉、山药粉、红薯粉，翻炒5min；
（3）将步骤（1）和步骤（2）所得物料充分混合后，加入酸奶和水，混合均匀，含水量为50%，于35℃下发酵18h；
（4）将冰糖溶于其自身重量5倍的水中，向其加入海藻酸钠充分搅拌，与步骤（4）所得物料混合均匀后铺浆，厚度为1mm，于100℃下蒸制5min，冷却后切条，即得。
本实施例所制的米线筋道、不易断，原料的配伍合理，制备出来的米线具有祛湿、清热凉血、补肾填精之功效，营养健康。
上述实施例，仅是本发明的较佳实施例而已，并非是对本发明所作的其它形式的限定，任何熟悉本专业的技术人员可能利用上述技术内容作为启示加以变更或改型为等同变化的等效实施例。但凡是未脱离本发明权利要求的技术实质，对以上实施例所作出的简单修改、等同变化与改型，仍属于本发明权利要求保护的范围。
Claims (2)
1.一种祛湿米线，其特征在于由下列重量份的原料制成：
薏米粉50份、红豆粉50份、山药粉30份、红薯粉15份、杏仁油5份、熟地黄粉10份、蒲公英10份、海藻酸钠2份、酸奶5份、冰糖2份。
2.如权利要求1所述的一种祛湿米线的制备方法，其特征在于它按照如下的步骤顺序依次进行：
（1）将熟地黄、蒲公英加3倍药材重量的清水，文火煎煮60min，过滤除渣，所得滤液经喷雾干燥制成粉末；
（2）杏仁油置于炒锅中，大火加热15s后加入薏米粉、红豆粉、山药粉、红薯粉，翻炒5min；
（3）将步骤（1）和步骤（2）所得物料充分混合后，加入酸奶和水，混合均匀，含水量为50%，于35℃下发酵18h；
（4）将冰糖溶于其自身重量5倍的水中，向其加入海藻酸钠充分搅拌，与步骤（4）所得物料混合均匀后铺浆，厚度为1mm，于100℃下蒸制5min，冷却后切条，即得。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710268787.3A CN107183516A (zh) | 2017-04-24 | 2017-04-24 | 一种祛湿米线及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710268787.3A CN107183516A (zh) | 2017-04-24 | 2017-04-24 | 一种祛湿米线及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107183516A true CN107183516A (zh) | 2017-09-22 |
Family
ID=59872263
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710268787.3A Withdrawn CN107183516A (zh) | 2017-04-24 | 2017-04-24 | 一种祛湿米线及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107183516A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821943A (zh) * | 2017-11-29 | 2018-03-23 | 韦俊超 | 一种祛湿生榨米粉的制作方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284100A (zh) * | 2013-06-20 | 2013-09-11 | 攀枝花学院 | 一种山药米线及其制备方法 |
| CN106360730A (zh) * | 2016-11-30 | 2017-02-01 | 梅叶佳 | 一种蒜香紫薯米线及其制备方法 |
-
2017
- 2017-04-24 CN CN201710268787.3A patent/CN107183516A/zh not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284100A (zh) * | 2013-06-20 | 2013-09-11 | 攀枝花学院 | 一种山药米线及其制备方法 |
| CN106360730A (zh) * | 2016-11-30 | 2017-02-01 | 梅叶佳 | 一种蒜香紫薯米线及其制备方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821943A (zh) * | 2017-11-29 | 2018-03-23 | 韦俊超 | 一种祛湿生榨米粉的制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104397670B (zh) | 一种太阳能温室豆酱快速发酵工艺 | |
| CN104522601A (zh) | 红酸汤火锅底料 | |
| CN104855771A (zh) | 一种蕨根粉条的制备方法 | |
| CN106722679A (zh) | 一种辣味花生休闲食品及其生产方法 | |
| CN103829125A (zh) | 一种蕨根粉条的制备方法 | |
| CN108925827A (zh) | 一种用鲜薯做且低断条率的马铃薯速食米粉制作方法 | |
| CN108902687A (zh) | 一种用马铃薯鲜薯制作的速食米粉加工方法 | |
| CN105815667A (zh) | 一种适用于糖尿病肾病患者的低蛋白高粱方便米饭及其制备方法 | |
| CN107183516A (zh) | 一种祛湿米线及其制备方法 | |
| CN107182903A (zh) | 一种提高蛋鸡夏季抗应激能力的养殖方法 | |
| CN105211835A (zh) | 一种补肝益肾奶香辣椒酱及其制备方法 | |
| CN109198396A (zh) | 一种用马铃薯鲜薯制作的含花青素的速食米粉加工方法 | |
| CN106360730A (zh) | 一种蒜香紫薯米线及其制备方法 | |
| CN106722069A (zh) | 一种水果风味米线及其制备方法 | |
| CN107865305A (zh) | 一种营养健康，色香味俱全的发芽糙米发糕及其制备方法 | |
| CN105707773A (zh) | 一种酱莲藕 | |
| CN104824539A (zh) | 一种方便小米干饭的制作方法 | |
| CN104745380A (zh) | 玉米酿造甜酒的方法 | |
| CN108618069A (zh) | 一种西式洋葱番茄浓汤及其制作方法 | |
| CN1125253A (zh) | 枸杞陈醋及其制作工艺和配方 | |
| CN108703345A (zh) | 一种椰子味鸡肉调味膏的制作方法 | |
| CN106343357A (zh) | 一种黄皮营养保健面条及其制备方法 | |
| CN102793096A (zh) | 壳寡糖即食蔬菜的生产方法 | |
| CN106722070A (zh) | 一种安神米线及其制备方法 | |
| CN105475435A (zh) | 一种红茶生津清热保健饼干及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170922 |
|
| WW01 | Invention patent application withdrawn after publication |