CN107692010A - 苦瓜米线的制作方法 - Google Patents
苦瓜米线的制作方法 Download PDFInfo
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- CN107692010A CN107692010A CN201711105209.4A CN201711105209A CN107692010A CN 107692010 A CN107692010 A CN 107692010A CN 201711105209 A CN201711105209 A CN 201711105209A CN 107692010 A CN107692010 A CN 107692010A
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- rice noodles
- balsam pear
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- 240000007594 Oryza sativa Species 0.000 title claims abstract description 31
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 30
- 235000009566 rice Nutrition 0.000 title claims abstract description 30
- 235000012149 noodles Nutrition 0.000 title claims abstract description 27
- 244000302512 Momordica charantia Species 0.000 title claims abstract description 12
- 235000009811 Momordica charantia Nutrition 0.000 title claims abstract description 12
- 235000009812 Momordica cochinchinensis Nutrition 0.000 title claims abstract description 12
- 235000018365 Momordica dioica Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 4
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 235000011837 pasties Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 3
- 235000021307 Triticum Nutrition 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 230000003796 beauty Effects 0.000 abstract description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 241000219109 Citrullus Species 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000006467 substitution reaction Methods 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
-
- 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
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
本发明涉及苦瓜米线的制作方法，包括以下步骤：按重量份数计，将以下原料：小麦淀粉32份、芋头淀粉15份、苦瓜汁6份、西瓜汁10份、红糖2份、糯米粉10份和食用盐1份加水搅拌均匀制成糊状，搅拌均匀，然后将制成的面团使用下条机下粉丝，将粉丝导入开水中煮8s，然后晾干，得苦瓜米线。相对现有技术，本发明多种原料制备米线，提高了米线中营养的均匀性，使用红糖和西瓜汁加入米线中既提高了营养价值，还能中和苦瓜汁的苦味，苦瓜汁能清热解毒、养颜嫩肤。
Description
技术领域
本发明涉及米线技术领域，特别涉及苦瓜米线的制作方法。
背景技术
米线是中国常见的食品之一，米线制作方法较多，种类也较多，现在市场上较多的是普通米线，米线中的营养成分较为单一，营养价值不高。
发明内容
本发明的目的是提供苦瓜米线的制作方法，所要解决的技术问题是：米线中的营养成分较为单一，营养价值不高。
本发明解决上述技术问题的技术方案如下：苦瓜米线的制作方法，包括以下步骤：按重量份数计，将以下原料：小麦淀粉32份、芋头淀粉15份、苦瓜汁6份、西瓜汁10份、红糖2份、糯米粉10份和食用盐1份加水搅拌均匀制成糊状，搅拌均匀，然后将制成的面团使用下条机下粉丝，将粉丝导入开水中煮8s，然后晾干，得苦瓜米线。
本发明的有益效果是：多种原料制备米线，提高了米线中营养的均匀性，使用红糖和西瓜汁加入米线中既提高了营养价值，还能中和苦瓜汁的苦味，苦瓜汁能清热解毒、养颜嫩肤。
具体实施方式
以下对本发明的原理和特征进行描述，所举实例只用于解释本发明，并非用于限定本发明的范围。
苦瓜米线的制作方法，包括以下步骤：按重量份数计，将以下原料：小麦淀粉32份、芋头淀粉15份、苦瓜汁6份、西瓜汁10份、红糖2份、糯米粉10份和食用盐1份加水搅拌均匀制成糊状，搅拌均匀，然后将制成的面团使用下条机下粉丝，将粉丝导入开水中煮8s，然后晾干，得苦瓜米线。
多种原料制备米线，提高了米线中营养的均匀性，使用红糖和西瓜汁加入米线中既提高了营养价值，还能中和苦瓜汁的苦味，苦瓜汁能清热解毒、养颜嫩肤。
以上所述仅为本发明的较佳实施例，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (1)
1.苦瓜米线的制作方法，其特征在于，包括以下步骤：按重量份数计，将以下原料：小麦淀粉32份、芋头淀粉15份、苦瓜汁6份、西瓜汁10份、红糖2份、糯米粉10份和食用盐1份加水搅拌均匀制成糊状，搅拌均匀，然后将制成的面团使用下条机下粉丝，将粉丝导入开水中煮8s，然后晾干，得苦瓜米线。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711105209.4A CN107692010A (zh) | 2017-11-10 | 2017-11-10 | 苦瓜米线的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711105209.4A CN107692010A (zh) | 2017-11-10 | 2017-11-10 | 苦瓜米线的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107692010A true CN107692010A (zh) | 2018-02-16 |
Family
ID=61178430
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711105209.4A Withdrawn CN107692010A (zh) | 2017-11-10 | 2017-11-10 | 苦瓜米线的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107692010A (zh) |
-
2017
- 2017-11-10 CN CN201711105209.4A patent/CN107692010A/zh not_active Withdrawn
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Application publication date: 20180216 |