CN108077749A - 一种降血压降血脂葡萄面条的制作方法 - Google Patents
一种降血压降血脂葡萄面条的制作方法 Download PDFInfo
- Publication number
- CN108077749A CN108077749A CN201711411624.2A CN201711411624A CN108077749A CN 108077749 A CN108077749 A CN 108077749A CN 201711411624 A CN201711411624 A CN 201711411624A CN 108077749 A CN108077749 A CN 108077749A
- Authority
- CN
- China
- Prior art keywords
- noodles
- temperature
- grape
- blood pressure
- drying
- 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.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 47
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 46
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 46
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 46
- 239000008280 blood Substances 0.000 title claims abstract description 40
- 210000004369 blood Anatomy 0.000 title claims abstract description 40
- 230000036772 blood pressure Effects 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 240000006365 Vitis vinifera Species 0.000 title abstract 5
- 238000007710 freezing Methods 0.000 claims abstract description 23
- 230000008014 freezing Effects 0.000 claims abstract description 23
- 238000004108 freeze drying Methods 0.000 claims abstract description 22
- 150000004676 glycans Chemical class 0.000 claims abstract description 22
- 235000008935 nutritious Nutrition 0.000 claims abstract description 22
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 22
- 239000005017 polysaccharide Substances 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 240000004507 Abelmoschus esculentus Species 0.000 claims abstract description 11
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims abstract description 11
- 240000000249 Morus alba Species 0.000 claims abstract description 11
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 11
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 11
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 11
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 11
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 11
- 244000046738 asparagus lettuce Species 0.000 claims abstract description 11
- 235000006705 asparagus lettuce Nutrition 0.000 claims abstract description 11
- CJOBVZJTOIVNNF-UHFFFAOYSA-N cadmium sulfide Chemical compound [Cd]=S CJOBVZJTOIVNNF-UHFFFAOYSA-N 0.000 claims abstract description 11
- 244000000626 Daucus carota Species 0.000 claims abstract description 10
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 241000219095 Vitis Species 0.000 claims description 41
- 238000000227 grinding Methods 0.000 claims description 20
- 238000001035 drying Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 7
- 238000001727 in vivo Methods 0.000 abstract description 3
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 abstract description 3
- 208000005623 Carcinogenesis Diseases 0.000 abstract description 2
- 208000017897 Carcinoma of esophagus Diseases 0.000 abstract description 2
- 208000000461 Esophageal Neoplasms Diseases 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 208000005718 Stomach Neoplasms Diseases 0.000 abstract description 2
- 238000007605 air drying Methods 0.000 abstract description 2
- 230000036952 cancer formation Effects 0.000 abstract description 2
- 231100000504 carcinogenesis Toxicity 0.000 abstract description 2
- 230000032677 cell aging Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 206010017758 gastric cancer Diseases 0.000 abstract description 2
- 230000036737 immune function Effects 0.000 abstract description 2
- 210000000987 immune system Anatomy 0.000 abstract description 2
- 201000011549 stomach cancer Diseases 0.000 abstract description 2
- 230000007423 decrease Effects 0.000 abstract 1
- 206010020772 Hypertension Diseases 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 201000005577 familial hyperlipidemia Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 206010025482 malaise Diseases 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 201000002451 Overnutrition Diseases 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000003138 coordinated effect Effects 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000003516 hyperlipidaemic effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 150000004005 nitrosamines Chemical group 0.000 description 1
- 235000020823 overnutrition Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
本发明属于面条技术领域,尤其是一种降血压降血脂葡萄面条的制作方法,具体包括以下步骤:(1)按重量份称取原料,紫葡萄、面粉、莴笋嫩叶、鲜黄秋葵、胡萝卜、鲜桑叶、葛花多糖、甜叶菊多糖;(2)得冻干营养粉A;(3)得冻干营养粉B;(3)得降血压降血脂葡萄面条;(4)包装,得成品;对各原料进行处理,制成面团后混合发酵,有效促进各原料之间的相互协同配合作用,气味清香,口感微甜,风味独特,有效起到降血压、降血脂的功效,增强人体免疫系统的免疫功能,能防止细胞癌变和细胞衰老,使亚硝胺在体内的含量下降,防止胃癌、食道癌等癌症的发生;风干前进行冷冻处理,有效提高葡萄面条的弹性和咀嚼性,提升其口感。
Description
技术领域
本发明属于面条技术领域,尤其是一种降血压降血脂葡萄面条的制作方法。
背景技术
随着社会的进步和经济的快速发展,人们生活水平不断提高,过度营养和高脂肪食物摄取,使得高血压和高血脂患者逐年在增加,虽然目前已有治疗高血压高血脂的方法,多但是多采用针剂和西药,治疗单一,且疗效的稳定性较差,副作用大,长期服用对人体损伤较大;面条是人们日常生活中不可缺少的食物,发明一种降血压降血脂面条,采用食物疗法来治疗高血压高血脂能够有效解决现有疗法的弊端,促进人体健康。
发明内容
针对上述问题,本发明旨在提供一种降血压降血脂葡萄面条的制作方法。
本发明通过以下技术方案实现:
一种降血压降血脂葡萄面条的制作方法,具体包括以下步骤:
(1)按重量份称取原料,紫葡萄80~85份、面粉180~190份、莴笋嫩叶13~15份、鲜黄秋葵18~20份、胡萝卜18~20份、鲜桑叶8~9份、葛花多糖0.13~0.14份、甜叶菊多糖0.16~0.17份;
(2)将莴笋嫩叶、鲜黄秋葵和鲜桑叶分别洗净,混合粉碎,加水文火煮沸后继续文火熬煮14~16min,取出,冷却,置入温度为42~44℃的发酵箱内恒温发酵19~21h,取出,置入温度为-18~-16℃的真空冷冻干燥箱内恒温冷冻干燥至无水分,取出,超微粉碎,得冻干营养粉A;
(3)将紫葡萄和胡萝卜分别洗净,混合粉碎打浆,置入温度为46~48℃的烘烤箱内恒温烘烤8~9min,以7~8℃/min的升温速率升温至81~83℃继续恒温烘烤11~12min,取出,置入温度为-22~-20℃的真空冷冻干燥箱内恒温冷冻干燥至无水分,取出,超微粉碎,得冻干营养粉B;
(3)将面粉、葛花多糖、甜叶菊多糖、冻干营养粉A和冻干营养粉B投入和面机中,加水搅拌成面团,置入发酵箱内进行发酵处理,取出,置入面条机中制成面条状,置入冷冻箱内进行冷冻处理,取出,风干至无水分,得降血压降血脂葡萄面条;
(4)包装,得成品。
作为发明进一步的方案:步骤(3)所述的发酵处理,在温度为27~28℃的条件下恒温发酵处理34~38min,在温度为33~34℃的条件下恒温发酵处理29~33min,在温度为41~42℃的条件下恒温发酵处理62~66min。
作为发明进一步的方案:步骤(3)所述的冷冻处理,在温度为-2~-1℃的条件下恒温冷冻处理22~24min,在温度为-17~-16℃的条件下恒温冷冻处理48~52min,在温度为-10~-9℃的条件下恒温冷冻处理78~82min。
作为发明进一步的方案:一种降血压降血脂葡萄面条的制作方法制作的降血压降血脂葡萄面条。
本发明的有益效果:本发明提供的一种降血压降血脂葡萄面条的制作方法,对各原料进行处理,制成面团后混合发酵,有效促进各原料之间的相互协同配合作用,气味清香,口感微甜,风味独特,促进血液循环、心血管扩张、冠状动脉血流量增加,有效起到降血压、降血脂的功效,增强人体免疫系统的免疫功能,能防止细胞癌变和细胞衰老,还可阻止强致癌物亚硝胺在体内的合成,促使亚硝胺的分解,使亚硝胺在体内的含量下降,保护机体免受侵害,防止胃癌、食道癌等癌症的发生,促进人体健康;风干前进行冷冻处理,有效提高葡萄面条的弹性和咀嚼性,提升其口感。
具体实施方式
下面用具体实施例说明本发明,但并不是对本发明的限制。
实施例1
本发明实施例中,一种降血压降血脂葡萄面条的制作方法,具体包括以下步骤:
(1)按重量份称取原料,紫葡萄80份、面粉180份、莴笋嫩叶13份、鲜黄秋葵18份、胡萝卜18份、鲜桑叶8份、葛花多糖0.13份、甜叶菊多糖0.16份;
(2)将莴笋嫩叶、鲜黄秋葵和鲜桑叶分别洗净,混合粉碎,加水文火煮沸后继续文火熬煮14min,取出,冷却,置入温度为42℃的发酵箱内恒温发酵19h,取出,置入温度为-18℃的真空冷冻干燥箱内恒温冷冻干燥至无水分,取出,超微粉碎,得冻干营养粉A;
(3)将紫葡萄和胡萝卜分别洗净,混合粉碎打浆,置入温度为46℃的烘烤箱内恒温烘烤8min,以7℃/min的升温速率升温至81℃继续恒温烘烤11min,取出,置入温度为-22℃的真空冷冻干燥箱内恒温冷冻干燥至无水分,取出,超微粉碎,得冻干营养粉B;
(3)将面粉、葛花多糖、甜叶菊多糖、冻干营养粉A和冻干营养粉B投入和面机中,加水搅拌成面团,置入发酵箱内进行发酵处理,取出,置入面条机中制成面条状,置入冷冻箱内进行冷冻处理,取出,风干至无水分,得降血压降血脂葡萄面条;
(4)包装,得成品。
作为发明进一步的方案:步骤(3)所述的发酵处理,在温度为27℃的条件下恒温发酵处理34min,在温度为33℃的条件下恒温发酵处理29min,在温度为41℃的条件下恒温发酵处理62min。
作为发明进一步的方案:步骤(3)所述的冷冻处理,在温度为-2℃的条件下恒温冷冻处理22min,在温度为-17℃的条件下恒温冷冻处理48min,在温度为-10℃的条件下恒温冷冻处理78min。
作为发明进一步的方案:一种降血压降血脂葡萄面条的制作方法制作的降血压降血脂葡萄面条。
实施例2
本发明实施例中,一种降血压降血脂葡萄面条的制作方法,具体包括以下步骤:
(1)按重量份称取原料,紫葡萄83份、面粉185份、莴笋嫩叶14份、鲜黄秋葵19份、胡萝卜19份、鲜桑叶8.5份、葛花多糖0.135份、甜叶菊多糖0.165份;
(2)将莴笋嫩叶、鲜黄秋葵和鲜桑叶分别洗净,混合粉碎,加水文火煮沸后继续文火熬煮15min,取出,冷却,置入温度为43℃的发酵箱内恒温发酵20h,取出,置入温度为-17℃的真空冷冻干燥箱内恒温冷冻干燥至无水分,取出,超微粉碎,得冻干营养粉A;
(3)将紫葡萄和胡萝卜分别洗净,混合粉碎打浆,置入温度为47℃的烘烤箱内恒温烘烤8.5min,以7.5℃/min的升温速率升温至82℃继续恒温烘烤11.5min,取出,置入温度为-21℃的真空冷冻干燥箱内恒温冷冻干燥至无水分,取出,超微粉碎,得冻干营养粉B;
(3)将面粉、葛花多糖、甜叶菊多糖、冻干营养粉A和冻干营养粉B投入和面机中,加水搅拌成面团,置入发酵箱内进行发酵处理,取出,置入面条机中制成面条状,置入冷冻箱内进行冷冻处理,取出,风干至无水分,得降血压降血脂葡萄面条;
(4)包装,得成品。
作为发明进一步的方案:步骤(3)所述的发酵处理,在温度为27.5℃的条件下恒温发酵处理36min,在温度为33.5℃的条件下恒温发酵处理31min,在温度为41.5℃的条件下恒温发酵处理64min。
作为发明进一步的方案:步骤(3)所述的冷冻处理,在温度为-1.5℃的条件下恒温冷冻处理23min,在温度为-16.5℃的条件下恒温冷冻处理50min,在温度为-9.5℃的条件下恒温冷冻处理80min。
作为发明进一步的方案:一种降血压降血脂葡萄面条的制作方法制作的降血压降血脂葡萄面条。
实施例3
本发明实施例中,一种降血压降血脂葡萄面条的制作方法,具体包括以下步骤:
(1)按重量份称取原料,紫葡萄85份、面粉190份、莴笋嫩叶15份、鲜黄秋葵18~20份、胡萝卜20份、鲜桑叶9份、葛花多糖0.14份、甜叶菊多糖0.17份;
(2)将莴笋嫩叶、鲜黄秋葵和鲜桑叶分别洗净,混合粉碎,加水文火煮沸后继续文火熬煮16min,取出,冷却,置入温度为44℃的发酵箱内恒温发酵21h,取出,置入温度为-16℃的真空冷冻干燥箱内恒温冷冻干燥至无水分,取出,超微粉碎,得冻干营养粉A;
(3)将紫葡萄和胡萝卜分别洗净,混合粉碎打浆,置入温度为48℃的烘烤箱内恒温烘烤9min,以8℃/min的升温速率升温至83℃继续恒温烘烤12min,取出,置入温度为-20℃的真空冷冻干燥箱内恒温冷冻干燥至无水分,取出,超微粉碎,得冻干营养粉B;
(3)将面粉、葛花多糖、甜叶菊多糖、冻干营养粉A和冻干营养粉B投入和面机中,加水搅拌成面团,置入发酵箱内进行发酵处理,取出,置入面条机中制成面条状,置入冷冻箱内进行冷冻处理,取出,风干至无水分,得降血压降血脂葡萄面条;
(4)包装,得成品。
作为发明进一步的方案:步骤(3)所述的发酵处理,在温度为28℃的条件下恒温发酵处理38min,在温度为34℃的条件下恒温发酵处理33min,在温度为42℃的条件下恒温发酵处理66min。
作为发明进一步的方案:步骤(3)所述的冷冻处理,在温度为-1℃的条件下恒温冷冻处理24min,在温度为-16℃的条件下恒温冷冻处理52min,在温度为-9℃的条件下恒温冷冻处理82min。
作为发明进一步的方案:一种降血压降血脂葡萄面条的制作方法制作的降血压降血脂葡萄面条。
实施例降血压降血脂葡萄面条和对比例市售普通面条的降血压降血脂效果:
有效:不适症状减轻或消失;无效:不适症状不变或更加严重;
随机选择高血压和高血脂的患者各100名,随机分为2组,每组50人,所有患者受试前3天停用所有药物,每人每天煮食该组面条80克,受试时间为30天,实施例降血压降血脂葡萄面条和对比例市售普通面条的降血压降血脂效果见表1:
表1
从表1的结果可以看出,实施例的降血压降血脂葡萄面条分别经高血压和高血脂的患者食用后,能够有效抑制疾病,减轻疾病症状,其有效率明显高于对比例,说明本发明提供的降血压降血脂葡萄面条具有良好的降血压降血脂效果。
Claims (4)
1.一种降血压降血脂葡萄面条的制作方法,其特征在于,具体包括以下步骤:
(1)按重量份称取原料,紫葡萄80~85份、面粉180~190份、莴笋嫩叶13~15份、鲜黄秋葵18~20份、胡萝卜18~20份、鲜桑叶8~9份、葛花多糖0.13~0.14份、甜叶菊多糖0.16~0.17份;
(2)将莴笋嫩叶、鲜黄秋葵和鲜桑叶分别洗净,混合粉碎,加水文火煮沸后继续文火熬煮14~16min,取出,冷却,置入温度为42~44℃的发酵箱内恒温发酵19~21h,取出,置入温度为-18~-16℃的真空冷冻干燥箱内恒温冷冻干燥至无水分,取出,超微粉碎,得冻干营养粉A;
(3)将紫葡萄和胡萝卜分别洗净,混合粉碎打浆,置入温度为46~48℃的烘烤箱内恒温烘烤8~9min,以7~8℃/min的升温速率升温至81~83℃继续恒温烘烤11~12min,取出,置入温度为-22~-20℃的真空冷冻干燥箱内恒温冷冻干燥至无水分,取出,超微粉碎,得冻干营养粉B;
(3)将面粉、葛花多糖、甜叶菊多糖、冻干营养粉A和冻干营养粉B投入和面机中,加水搅拌成面团,置入发酵箱内进行发酵处理,取出,置入面条机中制成面条状,置入冷冻箱内进行冷冻处理,取出,风干至无水分,得降血压降血脂葡萄面条;
(4)包装,得成品。
2.根据权利要求1所述的降血压降血脂葡萄面条的制作方法,其特征在于,步骤(3)所述的发酵处理,在温度为27~28℃的条件下恒温发酵处理34~38min,在温度为33~34℃的条件下恒温发酵处理29~33min,在温度为41~42℃的条件下恒温发酵处理62~66min。
3.根据权利要求1所述的降血压降血脂葡萄面条的制作方法,其特征在于,步骤(3)所述的冷冻处理,在温度为-2~-1℃的条件下恒温冷冻处理22~24min,在温度为-17~-16℃的条件下恒温冷冻处理48~52min,在温度为-10~-9℃的条件下恒温冷冻处理78~82min。
4.根据权利要求1~3任一项所述的降血压降血脂葡萄面条的制作方法制作的降血压降血脂葡萄面条。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711411624.2A CN108077749A (zh) | 2017-12-23 | 2017-12-23 | 一种降血压降血脂葡萄面条的制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711411624.2A CN108077749A (zh) | 2017-12-23 | 2017-12-23 | 一种降血压降血脂葡萄面条的制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108077749A true CN108077749A (zh) | 2018-05-29 |
Family
ID=62178797
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201711411624.2A Pending CN108077749A (zh) | 2017-12-23 | 2017-12-23 | 一种降血压降血脂葡萄面条的制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108077749A (zh) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH11318365A (ja) * | 1998-05-12 | 1999-11-24 | Nisshin Flour Milling Co Ltd | 発酵種を含有する麺類 |
CN107279721A (zh) * | 2017-07-07 | 2017-10-24 | 合肥市晶谷米业有限公司 | 一种栀子花香营养保健挂面 |
CN107397133A (zh) * | 2017-07-28 | 2017-11-28 | 明光市桂花面粉有限公司 | 一种决明子养生面条及其制备方法 |
-
2017
- 2017-12-23 CN CN201711411624.2A patent/CN108077749A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH11318365A (ja) * | 1998-05-12 | 1999-11-24 | Nisshin Flour Milling Co Ltd | 発酵種を含有する麺類 |
CN107279721A (zh) * | 2017-07-07 | 2017-10-24 | 合肥市晶谷米业有限公司 | 一种栀子花香营养保健挂面 |
CN107397133A (zh) * | 2017-07-28 | 2017-11-28 | 明光市桂花面粉有限公司 | 一种决明子养生面条及其制备方法 |
Non-Patent Citations (1)
Title |
---|
王森: "《巧厨娘人气食单 爆款西点》", 31 January 2017, 青岛出版社 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105285707A (zh) | 一种马铃薯全粉挂面及其加工方法 | |
CN1826953A (zh) | 一种香菇挂面及其制作方法 | |
CN105249271A (zh) | 一种鹅肥肝中药保健丸子及其制备方法 | |
CN104171909A (zh) | 一种菌菇挂面及其制备方法 | |
CN102177993B (zh) | 一种健胃消食茶及其制备方法 | |
CN104938953A (zh) | 一种铁皮石斛锅巴的制作方法 | |
CN107212277A (zh) | 一种高营养混合蛋面 | |
CN107668613A (zh) | 一种防治便秘的槐花桑葚果酱 | |
CN105520064B (zh) | 一种无添加剂全籽粒绿豆营养主食及其生产方法 | |
CN107307291A (zh) | 一种营养保健桂花黑米面条 | |
CN101744020A (zh) | 一种魔芋馒头及其制作方法 | |
CN115444127A (zh) | 一种具有减肥降脂功效的零蔗糖即食银耳羹 | |
CN108077749A (zh) | 一种降血压降血脂葡萄面条的制作方法 | |
CN106819709A (zh) | 一种营养保健南瓜粒玉米饮料 | |
CN106107660A (zh) | 一种即食黄花菜的加工方法 | |
CN107668415A (zh) | 一种提升鲤鱼肉鲜味的饵料 | |
CN104726320A (zh) | 一种无花果蜜醋及制作方法 | |
CN106665764A (zh) | 一种营养保健泡椒味葡萄酥性饼干 | |
CN105557874A (zh) | 一种制作藕面包的方法 | |
CN106720035A (zh) | 一种玫瑰花香番茄南瓜面包 | |
CN107712614A (zh) | 一种养颜美容馒头的制备方法 | |
CN107279721A (zh) | 一种栀子花香营养保健挂面 | |
CN107183533A (zh) | 一种营养保健栀子花香番茄味辣条 | |
CN108835181A (zh) | 一种强化营养饼干及其生产工艺 | |
CN109730113A (zh) | 一种海参面包产品及其制备方法 |
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 | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180529 |