CN108157792A - 一种营养面条及其制备方法 - Google Patents
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Abstract
本发明提供了一种营养面条,由以下重量份的原料制备而成:高筋面粉110~130份,红薯全粉20~30份,红薯淀粉3~5份,糯米粉15~25份,黑芝麻粉5~10份,黑木耳粉3~5份,枸杞子2~5份,红枣粉8~15份,木瓜粉4~7份,桂圆粉3~5份,肉桂2~3份,甘草1~3份,人参2~3份,山药粉8~15份,茯苓2~3份,桑葚2~3份,蜂蜜3~5份,食盐1‑2份。本发明还提供一种上述营养面条的制备方法。本发明所述营养面条食用便捷、即煮即食,且制备操作简单,制得的面条耐煮性好,口感、口味佳,尤其适合与电子设备接触时间过长的广大男性食用。
Description
技术领域
本发明属于食品加工领域,特别是一种营养面条及其制备方法。
背景技术
面条起源于中国,已有四千多年的制作食用历史。面条是一种制作简单,食用方便,营养丰富,既可主食又可快餐的健康保健食品,早已为世界人民所接受与喜爱。
面条一种用谷物或豆类的面粉加水磨成面团,之后或者压或擀制或抻成片再切或压,或者使用搓、拉、捏等手段,制成条状(或窄或宽,或扁或圆)或小片状,最后经煮、炒、烩、炸而成的一种食品,其花样繁多,品种多样,地方特色极其丰富,又如庆祝生日时吃的长寿面以及国外的香浓意大利面等。好吃的面条几乎都是温和而筋道的,将面食的风味发展到极致。
目前,电脑已成为工作、生活必不可少的工具,辐射对人体的健康已确定有明确的影响,随着电脑、手机等电子产品的广泛使用,其对男性不育带来的影响越来越受到医生的关注。大剂量的辐射可引起睾丸组织结构的改变,增加精子的畸形率,降低精子数量、精子密度等重要指标。传统的面条大都以面粉为主要原料,营养结构比较简单,随着人们生活质量的不断提高,保健意识的不断增强,各种各样的保健面条也应运而生,但是能够对电脑前久坐男性起到固肾养精作用的面条还未见出现,且现有的含有中药成分的保健面条中药味较重,口感较差,容易造成食用者的难以下咽,且在面条的蒸煮过程中有效成分会大量流失,面条煮熟后的效果欠佳。
发明内容
为了克服现有技术的不足,本发明提供了一种营养面条及其制备方法,改变了传统面条的营养结构,具有养精固本的功效,同时也具有一定的抗辐射效果,且解决了现有面条口感差及蒸煮时有效成分易流失的问题。
本发明解决其技术问题所采用的技术方案是:
本发明首先提供一种营养面条,由以下重量份的原料制备而成:
高筋面粉110~130份,红薯全粉20~30份,红薯淀粉3~5份,糯米粉15~25份,黑芝麻粉5~10份,黑木耳粉3~5份,枸杞子2~5份,红枣粉8~15份,木瓜粉4~7份,桂圆粉3~5份,肉桂2~3份,甘草1~3份,人参2~3份,山药粉8~15份,茯苓2~3份,桑葚2~3份,蜂蜜3~5份,食盐1-2份。
本发明还提供一种上述营养面条的制备方法,包括如下步骤:
(1)将面粉按重量比为1:3的比例分成两份,取较重的一份面粉与糯米粉和红枣粉一起混合均匀,然后加入适量溶有食盐的水,用和面机和成面团A,保鲜膜包覆后备用;
(2)将枸杞子、甘草、人参、茯苓加入适量水中,浸泡30~40分钟,然后加热至水沸,放入肉桂及桑葚,煎煮1~1.5小时,过滤后得煎煮液;
(3)将步骤(1)中较轻的一份面粉与红薯全粉、黑芝麻粉、黑木耳粉、木瓜粉、桂圆粉、山药粉混合均匀得混合粉料,将蜂蜜加入到冷却的煎煮液中并搅拌均匀,然后将蜂蜜与煎煮液的混合液加入到所述混合粉料中,用和面机和成面团B;
(4)将面团A压制成长方形片状形成面片,将面团B揉成与所述面片长度相同的柱条状,将红薯淀粉与适量水混合后均匀涂覆在柱条状面团B表面,然后将此柱条状面团B置于所述面片上,卷起面片形成以柱条状面团B为内芯、多层面片为外包覆层的夹心柱条,将此夹心柱条在室温下放置5~10分钟,然后轻揉夹心柱条使多层面片粘合在一起,最后将此夹心柱条拉制成面条;
(5)将拉制的面条进行切割,包装后冷冻保存。
优选的,步骤(1)中加水量为面粉和糯米粉总重量的一半。
优选的,步骤(2)中浸泡时用水量为枸杞子、甘草、人参、茯苓、肉桂及桑葚总重量的8~10倍。
优选的,步骤(4)中红薯淀粉与水混合时的用水量为红薯淀粉重量的1.5倍。
本发明的积极效果:本发明的面条配方改变了传统面条的营养结构,其中黑芝麻具有“补肝肾,滋五脏,益精血,润肠燥”等功效;枸杞子、人参、山药、桑葚为主,木瓜、桂圆、肉桂、甘草、茯苓为辅,此君臣配伍能够起到补益肾气以填精,促精生成以益育的效果;黑木耳中的胶质可吸附残留在人体消化系统内的放射性物质,进而把这些物质集中起来排出体外,从而起到一定的防辐射作用,与上述主辅料结合,能够提升面条的养精固本之功效;红薯全粉及蜂蜜的加入起到调节面条内芯口感的作用,同时使用高筋面粉及糯米粉为外包覆层,起到对内芯的包覆及保护作用,适量糯米粉的加入提高了外包覆层的筋力和韧性,使得面条具有嚼劲的同时,更有利于在面团中形成稳固的三维空间网状结构,可有效避免面筋结构的损坏,进而避免内芯中有效成分的流失;内芯外表面淀粉层的涂覆,可在面条蒸煮过程中能够吸收足够水分然后熟化,形成避免内芯有效成分向外流失的一道屏障(连接在内芯和外层间的淀粉糊化层);面条外层中红枣粉与面条内芯中红薯全粉相配合,在增加了面条营养的同时改良了面条口感,使得此面条产品更易被人们接受。本发明所述营养面条食用便捷、即煮即食,且制备操作简单,制得的面条耐煮性好,口感、口味佳,尤其适合与电子设备接触时间过长的广大男性食用。
具体实施方式
下面对本发明的优选实施例进行详细说明。
实施例1
本发明优选实施例1提供一种营养面条,由以下重量份的原料制备而成:
高筋面粉115~125份,红薯全粉24~28份,红薯淀粉3~5份,糯米粉18~22份,黑芝麻粉7~8份,黑木耳粉3~5份,枸杞子3~4份,红枣粉10~12份,木瓜粉5~6份,桂圆粉3~5份,肉桂2~3份,甘草2~3份,人参2~3份,山药粉10~13份,茯苓2~3份,桑葚2~3份,蜂蜜3~5份,食盐1-2份。
实施例2
本发明优选实施例2提供一种营养面条,由以下重量份的原料制备而成:
高筋面粉120份,红薯全粉25份,红薯淀粉4份,糯米粉20份,黑芝麻粉8份,黑木耳粉5份,枸杞子3份,红枣粉11份,木瓜粉5份,桂圆粉4份,肉桂3份,甘草2份,人参2份,山药粉12份,茯苓2份,桑葚2.5份,蜂蜜3.5份,食盐2份。
实施例3
本发明优选实施例3提供一种营养面条,由以下重量份的原料制备而成:
高筋面粉118份,红薯全粉24份,红薯淀粉5份,糯米粉19份,黑芝麻粉7份,黑木耳粉4份,枸杞子4份,红枣粉10份,木瓜粉6份,桂圆粉3份,肉桂2.5份,甘草2.5份,人参2.5份,山药粉11份,茯苓2份,桑葚2份,蜂蜜4份,食盐1.5份。
实施例4
本发明优选实施例4提供一种营养面条的制备方法,包括如下步骤:
(1)将面粉按重量比为1:3的比例分成两份,取较重的一份面粉与糯米粉和红枣粉一起混合均匀,然后加入适量溶有食盐的水,用和面机和成面团A,保鲜膜包覆后备用;
(2)将枸杞子、甘草、人参、茯苓加入适量水中,浸泡30~40分钟,然后加热至水沸,放入肉桂及桑葚,煎煮1~1.5小时,过滤后得煎煮液;
(3)将步骤(1)中较轻的一份面粉与红薯全粉、黑芝麻粉、黑木耳粉、木瓜粉、桂圆粉、山药粉混合均匀得混合粉料,将蜂蜜加入到冷却的煎煮液中并搅拌均匀,然后将蜂蜜与煎煮液的混合液加入到所述混合粉料中,用和面机和成面团B;
(4)将面团A压制成长方形片状形成面片,将面团B揉成与所述面片长度相同的柱条状,将红薯淀粉与适量水混合后均匀涂覆在柱条状面团B表面,然后将此柱条状面团B置于所述面片上,卷起面片形成以柱条状面团B为内芯、多层面片为外包覆层的夹心柱条,将此夹心柱条在室温下放置5~10分钟,然后轻揉夹心柱条使多层面片粘合在一起,最后将此夹心柱条拉制成面条;
(5)将拉制的面条进行切割,包装后冷冻保存。
其中,步骤(1)中加水量为面粉和糯米粉总重量的一半。
步骤(2)中浸泡时用水量为枸杞子、甘草、人参、茯苓、肉桂及桑葚总重量的9倍。
步骤(4)中红薯淀粉与水混合时的用水量为红薯淀粉重量的1.5倍。
本发明的营养面条尤其适合长期在电脑前工作的男性人群,同时具有制作简便、成品质量高、口感好等优点。
以上所述的仅为本发明的优选实施例,所应理解的是,以上实施例的说明只是用于帮助理解本发明的方法及其核心思想,并不用于限定本发明的保护范围,凡在本发明的思想和原则之内所做的任何修改、等同替换等等,均应包含在本发明的保护范围之内。
Claims (6)
1.一种营养面条,其特征在于,由以下重量份的原料制备而成:
高筋面粉110~130份,红薯全粉20~30份,红薯淀粉3~5份,糯米粉15~25份,黑芝麻粉5~10份,黑木耳粉3~5份,枸杞子2~5份,红枣粉8~15份,木瓜粉4~7份,桂圆粉3~5份,肉桂2~3份,甘草1~3份,人参2~3份,山药粉8~15份,茯苓2~3份,桑葚2~3份,蜂蜜3~5份,食盐1-2份。
2.根据权利要求1所述的一种营养面条,其特征在于,由以下重量份的原料制备而成:
高筋面粉115~125份,红薯全粉24~28份,红薯淀粉3~5份,糯米粉18~22份,黑芝麻7~8份,黑木耳粉3~5份,枸杞子3~4份,红枣粉10~12份,木瓜粉5~6份,桂圆粉3~5份,肉桂2~3份,甘草2~3份,人参2~3份,山药粉10~13份,茯苓2~3份,桑葚2~3份,蜂蜜3~5份,食盐1-2份。
3.一种如权利要求1所述营养面条的制备方法,其特征在于,包括如下步骤:
(1)将面粉按重量比为1:3的比例分成两份,取较重的一份面粉与糯米粉和红枣粉一起混合均匀,然后加入适量溶有食盐的水,用和面机和成面团A,保鲜膜包覆后备用;
(2)将枸杞子、甘草、人参、茯苓加入适量水中,浸泡30~40分钟,然后加热至水沸,放入肉桂及桑葚,煎煮1~1.5小时,过滤后得煎煮液;
(3)将步骤(1)中较轻的一份面粉与红薯全粉、黑芝麻粉、黑木耳粉、木瓜粉、桂圆粉、山药粉混合均匀得混合粉料,将蜂蜜加入到冷却的煎煮液中并搅拌均匀,然后将蜂蜜与煎煮液的混合液加入到所述混合粉料中,用和面机和成面团B;
(4)将面团A压制成长方形片状形成面片,将面团B揉成与所述面片长度相同的柱条状,将红薯淀粉与适量水混合后均匀涂覆在柱条状面团B表面,然后将此柱条状面团B置于所述面片上,卷起面片形成以柱条状面团B为内芯、多层面片为外包覆层的夹心条,将此夹心柱条在室温下放置5~10分钟,然后轻揉夹心柱条使多层面片粘合在一起,最后将此夹心柱条拉制成面条;
(5)将拉制的面条进行切割,包装后冷冻保存。
4.根据权利要求3所述的一种营养面条的制备方法,其特征在于:步骤(1)中加水量为面粉和糯米粉总重量的一半。
5.根据权利要求3所述的一种营养面条的制备方法,其特征在于步骤(2)中浸泡时用水量为枸杞子、甘草、人参、茯苓、肉桂及桑葚总重量的8~10倍。
6.根据权利要求3所述的一种营养面条的制备方法,其特征在于步骤(4)中红薯淀粉与水混合时的用水量为红薯淀粉重量的1.5倍。
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