CN108077750A - 一种茯苓鸡蛋面条及其制备方法 - Google Patents
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Abstract
本发明公开了农产品副食品加工技术领域中的一种茯苓鸡蛋面条及其制备方法，包括以下原料：高筋面粉、茯苓粉、百合粉、木薯粉、鸡蛋、食盐、茶叶籽油、亚麻籽油、玉米胚芽油、鲜牛奶；各原料按照干重的重量份数计为：高筋面粉50‑60份、茯苓粉15‑25份、百合粉15‑25份，木薯粉20‑25份，鸡蛋30‑40份，食盐4‑6份、茶叶籽油8份、亚麻籽油4份、玉米胚芽油2份、鲜牛奶70‑80份。本发明制作的茯苓鸡蛋面条，全部为天然材料，茯苓磨浆后形成茯苓浆，能最大限度的保留茯苓中的营养成分，百合和木薯直接打粉，调节面条的口感和面条的结构，使生产的面条较一般面条口感更佳，耐煮，耐嚼、不混汤，面条不互粘，具有粉和红曲的清香，闻之食欲大动，食之口舌生津。
Description
技术领域
本发明涉及一种农产品副食品加工技术领域，具体涉及一种茯苓鸡蛋面条及其制备方法。
背景技术
茯苓是寄生于松树根下的腐生真菌，其性平味甘淡，具有健脾和胃、利水渗湿，宁心安神的功效。明朝《神农本草经》首载：“茯苓......久服安魂养神，不饥延年。”《本草纲目》载有“茯苓，可日食一块，至百日，肌体润泽，延年耐老，面若童颜。”历代医家均将视其为常用的延年益寿之品。现代研究证明茯苓含有茯苓酸、茯苓多糖、微量元素等多种化学成分和营养物质，对人体健康有诸多益处，具有利水渗湿，健脾，安神的功效。
市面上的茯苓食品种类繁多，包括茯苓糕、茯苓饼、茯苓粥、茯苓面条等，面条为人们生活中的一种日常主食，因此制作茯苓面条前景最为广阔，而现有技术针对如何制作出一款兼具茯苓和鸡蛋的保健价值的面条也是一个空白。
发明内容
本发明意在提供一种茯苓鸡蛋面条及其制备方法，以填补现有技术的空白。
本方案中的一种茯苓鸡蛋面条及其制备方法，包括以下原料：高筋面粉、茯苓粉、百合粉、木薯粉、鸡蛋、食盐、茶叶籽油、亚麻籽油、玉米胚芽油、鲜牛奶；各原料按照干重的重量份数计为：高筋面粉50-60份、茯苓粉15-25份、百合粉15-25份，木薯粉20-25份，鸡蛋30-40份，食盐4-6份、茶叶籽油8份、亚麻籽油4份、玉米胚芽油2份、鲜牛奶70-80份。
作为本方案的优选和细化，各原料按照干重的重量份数计为：高筋面粉60份、茯苓粉25份、百合粉25份，木薯粉25份，鸡蛋40份，食盐6份、茶叶籽油8份、亚麻籽油4份、玉米胚芽油2份、鲜牛奶80份。
作为本方案的又一步优选和细化，各原料按照干重的重量份数计为：高筋面粉50份、茯苓粉15份、百合粉15份，木薯粉20份，鸡蛋30份，食盐4份、茶叶籽油8份、亚麻籽油4份、玉米胚芽油2份、鲜牛奶80份。
一种茯苓鸡蛋面条及其制备方法的制作方法，包括以下步骤：
步骤一、原料的准备：a、茯苓：挑选当年生新鲜的茯苓，用饮用水洗净沥干，切碎后再用磨浆机把茯苓研磨成茯苓浆；或者挑选优质的茯苓干品，用粉碎机研磨成粉，之后把茯苓粉用饮用水调至浆糊状，再用磨浆机把浆糊状的茯苓研磨成茯苓浆，过80-100目筛备用；b、百合：挑选优质百合，研磨成百合粉，过50-80目筛备用；c、木薯：挑选优质百合，研磨成木薯粉，过50-80目筛备用；
步骤二、和面：按照上述比例，将面粉以及按照步骤一方法制备的高筋面粉、茯苓粉、百合粉、木薯粉、鸡蛋、食盐、茶叶籽油、亚麻籽油、玉米胚芽油、鲜牛奶混合，放入面粉搅拌机内，加入饮用水，湿度以不粘手为宜，经20-30min的搅拌得到面团；
步骤三、成型烘干：将步骤二的面团放入面条机内加工成面条，再放入低温烘干室内进行8-10h烘干，烘干后取出面条，切至合适的长度，得到茯苓鸡蛋面条。
本发明制作的茯苓鸡蛋面条，全部为天然材料，茯苓磨浆后形成茯苓浆，能最大限度的保留茯苓中的营养成分，百合和木薯直接打粉，调节面条的口感和面条的结构，使生产的面条较一般面条口感更佳，耐煮，耐嚼、不混汤，面条不互粘，具有粉和红曲的清香，闻之食欲大动，食之口舌生津。
具体实施方式
下面通过具体实施方式对本发明作进一步详细的说明：
实施例1：一种茯苓鸡蛋面条及其制备方法的制作方法，包括以下步骤：
步骤一、原料的准备：a、茯苓：挑选当年生新鲜的茯苓，用饮用水洗净沥干，切碎后再用磨浆机把茯苓研磨成茯苓浆；或者挑选优质的茯苓干品，用粉碎机研磨成粉，之后把茯苓粉用饮用水调至浆糊状，再用磨浆机把浆糊状的茯苓研磨成茯苓浆，过80-100目筛备用；b、百合：挑选优质百合，研磨成百合粉，过50-80目筛备用；c、木薯：挑选优质百合，研磨成木薯粉，过50-80目筛备用；
步骤二、和面：将：高筋面粉60份，以及步骤一制备的高筋面粉、茯苓粉、百合粉、木薯粉、鸡蛋、食盐、茶叶籽油、亚麻籽油、玉米胚芽油、鲜牛奶混合，放入面粉搅拌机内，加入饮用水，湿度以不粘手为宜，经20-30min的搅拌得到面团；
步骤三、成型烘干：将步骤二的面团放入面条机内加工成面条，再放入低温烘干室内进行8-10h烘干，烘干后取出面条，切至合适的长度，得到茯苓鸡蛋面条。
实施例2：
一种茯苓鸡蛋面条及其制备方法的制作方法，包括以下步骤：
步骤一、原料的准备：a、茯苓：挑选当年生新鲜的茯苓，用饮用水洗净沥干，切碎后再用磨浆机把茯苓研磨成茯苓浆；或者挑选优质的茯苓干品，用粉碎机研磨成粉，之后把茯苓粉用饮用水调至浆糊状，再用磨浆机把浆糊状的茯苓研磨成茯苓浆，过80-100目筛备用；b、百合：挑选优质百合，研磨成百合粉，过50-80目筛备用；c、木薯：挑选优质百合，研磨成木薯粉，过50-80目筛备用；
步骤二、和面：将：高筋面粉50份，以及步骤一制备的高筋面粉、茯苓粉、百合粉、木薯粉、鸡蛋、食盐、茶叶籽油、亚麻籽油、玉米胚芽油、鲜牛奶混合，放入面粉搅拌机内，加入饮用水，湿度以不粘手为宜，经20-30min的搅拌得到面团；
步骤三、成型烘干：将步骤二的面团放入面条机内加工成面条，再放入低温烘干室内进行8-10h烘干，烘干后取出面条，切至合适的长度，得到茯苓鸡蛋面条。
以上所述的仅是本发明的实施例，方案中公知的具体结构及特性等常识在此未作过多描述。应当指出，对于本领域的技术人员来说，在不脱离本发明结构的前提下，还可以作出若干变形和改进，这些也应该视为本发明的保护范围，这些都不会影响本发明实施的效果和专利的实用性。本申请要求的保护范围应当以其权利要求的内容为准，说明书中的具体实施方式等记载可以用于解释权利要求的内容。
Claims (4)
1.一种茯苓鸡蛋面条及其制备方法，其特征在于，包括以下原料：高筋面粉、茯苓粉、百合粉、木薯粉、鸡蛋、食盐、茶叶籽油、亚麻籽油、玉米胚芽油、鲜牛奶；各原料按照干重的重量份数计为：高筋面粉50-60份、茯苓粉15-25份、百合粉15-25份，木薯粉20-25份，鸡蛋30-40份，食盐4-6份、茶叶籽油8份、亚麻籽油4份、玉米胚芽油2份、鲜牛奶70-80份。
2.根据权利要求1所述的茯苓鸡蛋面条，其特征在于，各原料按照干重的重量份数计为：高筋面粉60份、茯苓粉25份、百合粉25份，木薯粉25份，鸡蛋40份，食盐6份、茶叶籽油8份、亚麻籽油4份、玉米胚芽油2份、鲜牛奶80份。
3.根据权利要求1所述的茯苓鸡蛋面条，其特征在于，各原料按照干重的重量份数计为：高筋面粉50份、茯苓粉15份、百合粉15份，木薯粉20份，鸡蛋30份，食盐4份、茶叶籽油8份、亚麻籽油4份、玉米胚芽油2份、鲜牛奶80份。
4.根据权利要求1-3中任一所述的茯苓鸡蛋面条的制作方法，其特征在于：包括以下步骤：
步骤一、原料的准备：a、茯苓：挑选当年生新鲜的茯苓，用饮用水洗净沥干，切碎后再用磨浆机把茯苓研磨成茯苓浆；或者挑选优质的茯苓干品，用粉碎机研磨成粉，之后把茯苓粉用饮用水调至浆糊状，再用磨浆机把浆糊状的茯苓研磨成茯苓浆，过80-100目筛备用；b、百合：挑选优质百合，研磨成百合粉，过50-80目筛备用；c、木薯：挑选优质百合，研磨成木薯粉，过50-80目筛备用；
步骤二、和面：按照上述比例，将面粉以及按照步骤一方法制备的高筋面粉、茯苓粉、百合粉、木薯粉、鸡蛋、食盐、茶叶籽油、亚麻籽油、玉米胚芽油、鲜牛奶混合，放入面粉搅拌机内，加入饮用水，湿度以不粘手为宜，经20-30min的搅拌得到面团；
步骤三、成型烘干：将步骤二的面团放入面条机内加工成面条，再放入低温烘干室内进行8-10h烘干，烘干后取出面条，切至合适的长度，得到茯苓鸡蛋面条。
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| CN114431407A (zh) * | 2021-09-29 | 2022-05-06 | 靖州康源苓业科技股份有限公司 | 一种保健面条加工方法 |
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