CN107897706A - 一种柚皮面条 - Google Patents
一种柚皮面条 Download PDFInfo
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- CN107897706A CN107897706A CN201711273015.5A CN201711273015A CN107897706A CN 107897706 A CN107897706 A CN 107897706A CN 201711273015 A CN201711273015 A CN 201711273015A CN 107897706 A CN107897706 A CN 107897706A
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- 244000276331 Citrus maxima Species 0.000 title claims abstract description 55
- 235000001759 Citrus maxima Nutrition 0.000 title claims abstract description 43
- 235000012149 noodles Nutrition 0.000 title claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000012267 brine Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 4
- 238000005096 rolling process Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 5
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 4
- 208000026435 phlegm Diseases 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 238000010926 purge Methods 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 3
- 239000002420 orchard Substances 0.000 abstract description 2
- 238000002560 therapeutic procedure Methods 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 3
- 229920000742 Cotton Polymers 0.000 description 2
- 206010048245 Yellow skin Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000000341 volatile oil Substances 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
- 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
- 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
本发明一种柚皮面条，是在面条制作过程加入脱苦处理后的柚皮粉，增加面条的营养成分，改变面条单一的口味，口感清爽，营养丰富，具有理气化痰、润肺清肠、补血健脾等食疗保健功效。同时，充分利用废弃的柚皮，变废为宝，增加果农的经济收入，符合当代所倡导的节能减排的理念，是一种健康绿色食品。
Description
技术领域
本发明涉及食品领域，具体涉及一种柚皮面条及其制备方法。
背景技术
面条是人们日常生活中主要食品，其主要成分是面粉，经加水和面制成。由于面粉的营养成分主要是淀粉和少量蛋白质，人体需要的其他营养成分含量极少，随着人们生活水平的不断提高，普通面条已经不能满足人们对营养的需求。
柚子是人们喜爱的水果，其果皮营养丰富，柚子皮中含有大量的果胶、胡萝卜素、VB、VC、VP 及有机酸和高级醇，还含有香精油、柚苷等活性成分，可用于杀菌、消炎、矫味剂和美容护肤，具有理气化痰、除痰止渴、润肺清肠、补血健脾等保健功效，能治食少、口淡、消化不良等症。但柚子仅仅被作为一种时令水果来贩卖，而以柚子皮为原材料制作出来的食品很少，消费者一般在食用了柚子的果实部分之后，反而将营养丰富的果皮弃之一边，造成营养物质浪费，影响环境卫生。
目前市场上有出现以面粉和其他食材加工成各种各样的面条，但还没有发现以面粉和柚子皮加工成的面条。
发明内容
本发明的目的是提供一种风味独特、营养丰富的柚皮面条及其制备方法。
本发明的目的是通过采用以下技术方案实现：
一种柚皮面条，主要原料用量的重量份为：面粉 60-80 份，柚皮粉 20-40 份。其最佳重量配比为：面粉 80 份，柚皮粉 25 份。
一种柚皮面条，其生产方法：取重量份60—80 份的面粉，加入重量份20-40 份柚皮粉，加适量水和面，经过压延、切条、烘干、切断 , 制成柚皮面条。
所述的柚皮粉制作工艺如下：取新鲜的柚子皮，削去柚子皮的青黄表皮部分，留下白色的“棉絮”内层，切成细片，放入盐度 10% 浓盐水浸泡 10 分钟，捞出清洗，反复浸泡清洗三次以上，再放入盐度3% 盐水中煮沸10 分钟，捞出清洗沥干，然后进行干燥，使柚子皮水份含量小于 3%，最后进行粉碎至 120-150 目，得到柚皮粉。
本发明一种柚皮面条，是在面条制作过程加入脱苦处理后的柚皮粉，增加面条的营养成分，改变面条单一的口味，口感清爽，营养丰富，具有理气化痰、润肺清肠、补血健脾等食疗保健功效。同时，充分利用废弃的柚皮，变废为宝，增加果农的经济收入，符合当代所倡导的节能减排的理念，是一种健康绿色食品。
具体实施方式
实施例 1
一种柚皮面条，其生产方法：取重量份60 份的面粉，加入重量份40 份柚皮粉，加适量水和面，经过压延、切条、烘干、切断 , 制成柚皮面条。
所述的柚皮粉制作工艺如下：取新鲜的柚子皮，削去柚子皮的青黄表皮部分，留下白色的“棉絮”内层，切成细片，放入盐度 10% 浓盐水浸泡 10 分钟，捞出清洗，反复浸泡清洗三次以上，再放入盐度3% 盐水中煮沸10 分钟，捞出清洗沥干，然后进行干燥，使柚子皮水份含量小于 3%，最后进行粉碎至 120-150 目，得到柚皮粉。
本实施方案制成的柚皮面条，柚香味浓，面条韧性较差，略有苦味。实施例 2
一种柚皮面条，其生产方法：取重量份80 份的面粉，加入重量份25 份柚皮粉，加适量水和面，经过压延、切条、烘干、切断 , 制成柚皮面条。
所述的柚皮粉制作工艺如实施例 1。
本实施方案制成的柚皮面条，柚香清淡，面条韧性好，口感清香。
本发明一种柚皮面条，可以具体实施过程中，加入调味料，或是延伸加工成挂面、方便面等，但都是本发明的保护范围内。
Claims (3)
1.一种柚皮面条，其特征在于：主要原料用量的重量份为：面粉 60-80 份，柚皮粉20-40 份。
2.如权利要求 1 所述的一种柚皮面条，其生产方法特征在于：取重量份 60— 80 份的面粉，加入重量份20-40 份柚皮粉，加适量水和面，经过压延、切条、烘干、切断, 制成柚皮面条。
3.如权利要求 1 和权利要求 2 所述的柚皮面条，其特征在于：所述的柚皮粉制作方法如下：取新鲜的柚子皮，削去柚子皮的青皮部分，切成细片，放入浓盐水浸泡 10 分钟，捞出清洗，反复浸泡清洗三次以上，再放入盐水中煮沸 5 分钟，捞出清洗沥干，然后进行干燥，使柚子皮水份含量小于 3%，最后进行粉碎至 120-150 目，得到柚皮粉。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711273015.5A CN107897706A (zh) | 2017-12-06 | 2017-12-06 | 一种柚皮面条 |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711273015.5A CN107897706A (zh) | 2017-12-06 | 2017-12-06 | 一种柚皮面条 |
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| Publication Number | Publication Date |
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| CN107897706A true CN107897706A (zh) | 2018-04-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201711273015.5A Pending CN107897706A (zh) | 2017-12-06 | 2017-12-06 | 一种柚皮面条 |
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| CN (1) | CN107897706A (zh) |
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- 2017-12-06 CN CN201711273015.5A patent/CN107897706A/zh active Pending
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Application publication date: 20180413 |
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