CN108371288A - 一种马齿苋营养面条及其制备方法 - Google Patents
一种马齿苋营养面条及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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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
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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
- 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
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- 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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Abstract
本发明属于保健食品领域,公开了一种马齿苋营养面条及其制备方法,由以下重量份组成:小麦粉50份、黄豆粉15份、蔬菜粉10份、马齿苋多糖2份、山楂提取液2份、小茴香油1份、麦芽糖3份、食盐2份。本发明添加了马齿苋多糖、山楂提取液、小茴香油复配作为功效成分制作面条,使制得的面条能够针对妊娠期的消化系统特点,系统地提供孕期人体所需的营养,并能够有效减少孕期消化不良、食欲不佳,有效缓解孕期便秘症状,且有助于孕期营养物质的消化吸收,保证孕期母体与胎儿充足的营养供给,方便有效地缓解妊娠痛苦,具有显著的食疗效果,具有广阔的市场前景。
Description
技术领域
本发明涉及保健食品技术领域,具体涉及一种马齿苋营养面条及其制备方法。
背景技术
便秘是孕产妇女常见的并发症状,孕妇由于怀孕以后胃酸分泌减少,胃肠道平滑肌张力降低,肠蠕动减弱,同时怀孕后子宫不断增大,总量增加,大肠受到压迫,造成血液循环不良,因为减弱了排便功能,导致发生功能性便秘,致使孕妇消化不良、食欲不振,增加孕妇妊娠期的负担。孕期便秘危及母婴,可引起腹痛、腹胀,严重者可导致肠梗阻,并发早产,危及母婴安危;分娩时,堆积在肠管中的粪便妨碍胎儿下降,引起产程延长,甚至难产,还可导致生殖系统疾病。
面条作为主食在消费者需求中具有重要地位,面条具有烹调方便,口感筋道,保存期长等特点,是深受人们喜爱的传统食品。现如今,人们对食品的多样性需求越来越高,随着人们生活水平的提高,营养面条也是食品加工研制的重要方向之一。现如今已有较多相关保健营养面条的中国专利申请,如中国专利《一种含有中草药配方的保健面条及其生产工艺》(专利申请号:CN201310454134.6)、中国专利《一种玉桃面条的制作方法》(专利申请号:CN201210294261.X)、中国专利《一种葛根面条及其制备方法》(专利申请号:CN201410144694.6),这些发明所制备的面条均具有一定的食疗保健功能,能够起到一定的防便秘、助消化的功效,但其所添加的成分功效较为笼统,缺乏病理针对性。而针对妊娠期便秘的病理的食疗面条则未见报道。
孕妇在妊娠期的营养摄取以及药物服用都对胎儿的健康有着举足轻重的影响,这也成为了解决孕妇便秘问题的困难之处。因此,如何安全有效地解决妊娠期便秘问题,改善孕妇妊娠期的消化功能成为亟需解决的问题。
发明内容
为了解决上述问题,本发明提供了一种马齿苋营养面条及其制备方法,添加了马齿苋多糖、山楂提取液、小茴香油复配作为功效成分制作面条,使制得的面条能够针对妊娠期的消化系统特点,系统地提供孕期人体所需的营养,并能够有效减少孕期消化不良、食欲不佳,有效缓解孕期便秘症状,且有助于孕期营养物质的消化吸收,保证孕期母体与胎儿充足的营养供给。
本发明可以通过以下技术方案来实现:
一种马齿苋营养面条,由以下重量份组成:小麦粉50-60份、黄豆粉10-15份、蔬菜粉10-15份、马齿苋多糖1-2份、山楂提取液2-3份、小茴香油0.5-1份、麦芽糖3-6份、食盐1-2份。
优选地,一种马齿苋营养面条,由以下重量份组成:小麦粉55份、黄豆粉12份、马齿苋多糖1.5份、山楂提取液2.5份、小茴香油0.8份、麦芽糖5份、食盐1.5份。
所述蔬菜粉由以下重量份组成:芹菜15-20份、菠菜10-15份、白菜10-15份。
所述蔬菜粉由以下重量份组成:芹菜18份、菠菜12份、白菜12份。
优选地,所述马齿苋多糖的制备方法:a.取新鲜马齿苋,洗净,于50℃烘干后粉碎过40目筛,加入5倍量的石油醚于80℃条件下回流脱脂12h后,于35℃烘干,然后按料液比为1:45加入蒸馏水,在75℃,130W下超声提取55min,得到马齿苋提取液,将马齿苋提取液减压浓缩,加入95%乙醇至醇浓度为80%,过滤取沉淀,依次用无水乙醇、丙酮、无水乙醚洗涤,干燥,得到马齿苋粗多糖;b.取2g马齿苋粗多糖加100ml水溶解后,加入到AB-型大孔树脂内脱色,在摇床上振荡12h,充分吸附后过滤,取滤液与由三氯乙酸-正丁醇按1:10的比例组成的混合液等体积混合,剧烈振摇20min,静置分离,重复操作至无乳白色变性蛋白质析出后装入透析袋内,于自来水下透析48h,再放入双蒸水中透析24h,冻干,得到冻干多糖;c.取冻干多糖0.5g,溶解于10ml热蒸馏水中后离心,取上清液加入到DEAE-52层析柱内,用500ml0.1mol/L NaCl,以0.6ml/min的流速洗脱,用收集器每10min收集一管收集液,然后用苯酚-硫酸法检测,在波长为490nm下测定吸光度,取集中主峰部分的收集液,用蒸馏水透析至无Cl-后减压浓缩,冷冻干燥得马齿苋纯多糖。
优选地,所述山楂提取液的制备方法:取山楂洗净,切成小块,称取山楂小块5g,加入100ml水混合后,放入榨汁机中榨汁,过滤,取榨汁液加入0.002mg纤维素酶和0.001mg果胶酶,用盐酸调节pH为4.5,在50℃下酶解120min,然后加热至90℃保温浸提90min,离心取上清液,即为山楂提取液。
优选地,所述小茴香油的制备方法:称取6g小茴香粉末装入滤纸包,将已称重的滤纸包放入索氏提取器中,用30-60℃的石油醚做溶剂,按料液比为1:24加入石油醚,在60℃下提取3h,将所得的提取液在60℃下恒温水浴1h,加入活性炭,于10000r/min下离心1min,取上清液即为小茴香油。
本发明还提供一种马齿苋营养面条的制备方法,包括如下步骤:
(1)将芹菜、菠菜、白菜洗净,放入80-90℃热水中预煮3-5min,取出,用冰水冷却后,切成小段,加1-2倍量的水放入榨汁机中榨汁,过滤,取榨汁液喷雾干燥,得到蔬菜粉;
(2)将步骤(1)的蔬菜粉与小麦粉、黄豆粉混合,过筛得混合粉,然后将麦芽糖、马齿苋多糖、山楂提取液和食盐用少量水溶解后加入混合粉中,再加入小茴香油,搅拌均匀,加入混合粉20-30%的水和面15-20min,至物料混合均匀,制成面团;
(3)将步骤(2)和好的面团放入熟化机中,以5-10r/min的转速充分舒展面筋15min;
(4)将熟化后的面团经多级锟压成组织细密、厚薄均匀、平整光滑的面带,并在切面机上切成宽窄1-3mm的面条;
(5)将步骤(4)切好的面条置于鼓风干燥箱中以40℃恒温干燥至面条水分含量为5%,密封包装,得到本发明的马齿苋营养面条。
本发明所述各主要功效成分作用机理如下:
马齿苋含丰富的营养物质,其所含马齿苋多糖可通过活化巨噬细胞,提高人体免疫力,还能改善人体脂质代谢,降低血清胆固醇,具有较好的控制血糖水平作用,对心脏病、高血压、糖尿病等疾病有一定的预防作用。
山楂对胃肠道运动功能具有一定调节作用,能增强胃平滑肌的收缩,增加胃中消化酶的分泌,山楂所含蛋白酶、脂肪酸,能提高人们的食欲,促进肉食分解消化,且能促进营养物质的吸收。
小茴香油能降低胃的张力,但又能刺激胃而使其蠕动正常化,缩短排空时间,还能增进肠的张力及蠕动,促进气体的排出。小茴香油对肠胃的张力的作用,能促进食物的消化吸收,对功能性消化不良有一定的治疗作用,且小茴香油对子宫平滑肌具有解痉挛作用,有助于缓解痉挛,减轻疼痛。
本发明具备以下有益效果:
本发明提供的一种马齿苋营养面条及其制备方法,添加了马齿苋多糖、山楂提取液和小茴香油作为功效成分制作面条,使制得的面条能够针对妊娠期人体消化系统的特点,促进母体对食物进行消化吸收,缓解妊娠期的便秘症状,减少因肠胃不适带来的妊娠不良反应,提高孕妇食欲,温和有效地改善孕期人体的脂质代谢,保证孕期人体健康。其次,本发明制得的面条具有光滑、细腻、筋道的特点,且成分天然安全、无毒副作用,可长期作为主食系统地补充妊娠期母体和胎儿所需的营养与能量,并帮助解决孕期便秘问题,方便有效地缓解妊娠痛苦,具有显著的食疗效果,具有广阔的市场前景。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种马齿苋营养面条,由以下重量份组成:小麦粉50份、黄豆粉15份、蔬菜粉10份、马齿苋多糖2份、山楂提取液2份、小茴香油1份、麦芽糖3份、食盐2份。
所述蔬菜粉由以下重量份组成:芹菜15份、菠菜15份、白菜10份。
所述马齿苋多糖的制备方法:a.取新鲜马齿苋,洗净,于50℃烘干后粉碎过40目筛,加入5倍量的石油醚于80℃条件下回流脱脂12h后,于35℃烘干,然后按料液比为1:45加入蒸馏水,在75℃,130W下超声提取55min,得到马齿苋提取液,将马齿苋提取液减压浓缩,加入95%乙醇至醇浓度为80%,过滤取沉淀,依次用无水乙醇、丙酮、无水乙醚洗涤,干燥,得到马齿苋粗多糖;b.取2g马齿苋粗多糖加100ml水溶解后,加入到AB-型大孔树脂内脱色,在摇床上振荡12h,充分吸附后过滤,取滤液与由三氯乙酸-正丁醇按1:10的比例组成的混合液等体积混合,剧烈振摇20min,静置分离,重复操作至无乳白色变性蛋白质析出后装入透析袋内,于自来水下透析48h,再放入双蒸水中透析24h,冻干,得到冻干多糖;c.取冻干多糖0.5g,溶解于10ml热蒸馏水中后离心,取上清液加入到DEAE-52层析柱内,用500ml0.1mol/L NaCl,以0.6ml/min的流速洗脱,用收集器每10min收集一管收集液,然后用苯酚-硫酸法检测,在波长为490nm下测定吸光度,取集中主峰部分的收集液,用蒸馏水透析至无Cl-后减压浓缩,冷冻干燥得马齿苋纯多糖。
所述山楂提取液的制备方法:取山楂洗净,切成小块,称取山楂小块5g,加入100ml水混合后,放入榨汁机中榨汁,过滤,取榨汁液加入0.002mg纤维素酶和0.001mg果胶酶,用盐酸调节pH为4.5,在50℃下酶解120min,然后加热至90℃保温浸提90min,离心取上清液,即为山楂提取液。
所述小茴香油的制备方法:称取6g小茴香粉末装入滤纸包,将已称重的滤纸包放入索氏提取器中,用30-60℃的石油醚做溶剂,按料液比为1:24加入石油醚,在60℃下提取3h,将所得的提取液在60℃下恒温水浴1h,加入活性炭,于10000r/min下离心1min,取上清液即为小茴香油。
上述一种马齿苋营养面条的制备方法,包括以下步骤:
(6)将芹菜、菠菜、白菜洗净,放入80-90℃热水中预煮3-5min,取出,用冰水冷却后,切成小段,加1-2倍量的水放入榨汁机中榨汁,过滤,取榨汁液喷雾干燥,得到蔬菜粉;
(7)将步骤(1)的蔬菜粉与小麦粉、黄豆粉混合,过筛得混合粉,然后将麦芽糖、马齿苋多糖、山楂提取液和食盐用少量水溶解后加入混合粉中,再加入小茴香油,搅拌均匀,加入混合粉20-30%的水和面15-20min,至物料混合均匀,制成面团;
(8)将步骤(2)和好的面团放入熟化机中,以5-10r/min的转速充分舒展面筋15min;
(9)将熟化后的面团经多级锟压成组织细密、厚薄均匀、平整光滑的面带,并在切面机上切成宽窄1-3mm的面条;
(10)将步骤(4)切好的面条置于鼓风干燥箱中以40℃恒温干燥至面条水分含量为5%,密封包装,得到本发明的马齿苋营养面条。
实施例2
一种马齿苋营养面条,由以下重量份组成:小麦粉60份、黄豆粉10份、蔬菜粉15份、马齿苋多糖1份、山楂提取液3份、小茴香油0.5份、麦芽糖6份、食盐1份。
所述蔬菜粉由以下重量份组成:芹菜20份、菠菜10份、白菜15份。
实施例3
一种马齿苋营养面条,由以下重量份组成:小麦粉55份、黄豆粉12份、马齿苋多糖1.5份、山楂提取液2.5份、小茴香油0.8份、麦芽糖5份、食盐1.5份。
所述蔬菜粉由以下重量份组成:芹菜18份、菠菜12份、白菜12份。
对比例1
与实施例1的区别在于,原料配方中没有添加马齿苋多糖,具体为:小麦粉50份、黄豆粉15份、蔬菜粉10份、山楂提取液2份、小茴香油1份、麦芽糖3份、食盐2份。
对比例2
与实施例1的区别在于,原料配方中没有添加山楂提取液,具体为:小麦粉50份、黄豆粉15份、蔬菜粉10份、马齿苋多糖2份、小茴香油1份、麦芽糖3份、食盐2份。
对比例3
与实施例1的区别在于,原料配方中没有添加小茴香油,具体为:小麦粉50份、黄豆粉15份、蔬菜粉10份、马齿苋多糖2份、山楂提取液2份、麦芽糖3份、食盐2份。
功效验证
试验例1
选择60只妊娠期为5-10天,体重26-30g的妊娠小鼠进行实验,随机分成6组,每组10只,实验前24h停食给水,各组小鼠采用复方地芬诺酯制造便秘妊娠小鼠模型,建模30min后各组小鼠分别灌胃本发明实施例1-3和对比例1-3制备的面条混入等量曙红后煮熟的面糊25g/kg,随后记录各组小鼠首粒红便的时间并测定小鼠的肠推进百分率(肠推进百分率=(曙红前沿至幽门距离/小肠全长)*100%)。测定结果如下表1所示:
表1各组便秘妊娠小鼠的消化指标测定结果
由上表可知,通过实施例1与对比例1的对比可知,在本发明制备的面条中添加马齿苋多糖,可将便秘妊娠小鼠的首便时间缩短13.6%,并将便秘妊娠小鼠的肠推进百分率提高13.7%;通过实施例1与对比例2的对比可知,在本发明制备的面条中添加山楂提取液,可将便秘妊娠小鼠的首便时间缩短29.5%,并将便秘妊娠小鼠的肠推进百分率提高33.6%;通过实施例1与对比例3的对比可知,在本发明制备的面条中添加小茴香油,可将便秘妊娠小鼠的首便时间缩短29.0%,并将便秘妊娠小鼠的肠推进百分率提高24.6%。
综上可知,在本发明制备的面条中添加马齿苋多糖、山楂提取液和小茴香油进行复配,制得的面条可显著缩短便秘妊娠小鼠的首便时间,且显著提高便秘妊娠小鼠的肠推进百分率,能够改善妊娠期的胃肠道消化功能,减少妊娠期便秘症状,促进妊娠期营养成分的吸收利用,保证妊娠期机体营养的全面供应。
试验例2
选择60只妊娠期为5-10天,体重26-30g,空腹血糖≥5.1mmol/L的妊娠小鼠进行实验,随机分成6组,每组10只,每组小鼠每天灌胃本发明实施例1-3和对比例1-3制备的面条煮熟面糊25g/kg,连续灌胃7d,各组小鼠自由饮水,于相同环境条件下饲养。饲养7d后进行采血,取血清,测定各小鼠空腹血糖、甘油三酯(TG)、胆固醇(TC)和游离脂肪酸(FFA)。测定结果如下表2所示:
表2本发明制备的面条对妊娠小鼠血清各指标调节结果
由上表可知,通过实施例1与对比例1的对比可知,在本发明制备的面条中添加马齿苋多糖,可将妊娠小鼠的空腹血糖量、血清总胆固醇(TC)、甘油三酯(TG)和游离脂肪酸(FFA)的含量分别降低42.2%、29.6%、36.7%和43.4%;通过实施例1与对比例2的对比可知,在本发明制备的面条中添加山楂提取液,可将妊娠小鼠的空腹血糖量、血清总胆固醇(TC)、甘油三酯(TG)和游离脂肪酸(FFA)的含量分别降低23.7%、20.1%、26.3%和23.7%;通过实施例1与对比例3的对比可知,在本发明制备的面条中添加小茴香油,可将妊娠小鼠的空腹血糖量、血清总胆固醇(TC)、甘油三酯(TG)和游离脂肪酸(FFA)的含量分别降低21.1%、22.6%、26.5%和22.8%。
综上可知,本发明制备的面条,能够有效改善妊娠小鼠的血糖与血脂平衡,维持妊娠期正常的血糖血脂水平,有助于减少妊娠期糖尿病、高血脂、心脏病等疾病的发病率,保证妊娠期的机体健康。
以上所述实施例仅表达了本发明的几种实施方式,其描述较为具体和详细,但并不能因此而理解为对本发明专利范围的限制。应当指出的是,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形和改进,这些都属于本发明的保护范围。
Claims (8)
1.一种马齿苋营养面条,其特征在于,由以下重量份组成:小麦粉50-60份、黄豆粉10-15份、蔬菜粉10-15份、马齿苋多糖1-2份、山楂提取液2-3份、小茴香油0.5-1份、麦芽糖3-6份、食盐1-2份。
2.根据权利要求1所述的一种马齿苋营养面条,其特征在于,由以下重量份组成:小麦粉55份、黄豆粉12份、马齿苋多糖1.5份、山楂提取液2.5份、小茴香油0.8份、麦芽糖5份、食盐1.5份。
3.根据权利要求1或2所述的一种马齿苋营养面条,其特征在于,所述蔬菜粉由以下重量份组成:芹菜15-20份、菠菜10-15份、白菜10-15份。
4.根据权利要求1或2所述的一种马齿苋营养面条,其特征在于,所述蔬菜粉由以下重量份组成:芹菜18份、菠菜12份、白菜12份。
5.根据权利要求1或2所述的一种马齿苋营养面条,其特征在于,所述马齿苋多糖的制备方法:
a.取新鲜马齿苋,洗净,于50℃烘干后粉碎过40目筛,加入5倍量的石油醚于80℃条件下回流脱脂12h后,于35℃烘干,然后按料液比为1:45加入蒸馏水,在75℃,130W下超声提取55min,得到马齿苋提取液,将马齿苋提取液减压浓缩,加入95%乙醇至醇浓度为80%,过滤取沉淀,依次用无水乙醇、丙酮、无水乙醚洗涤,干燥,得到马齿苋粗多糖;
b.取2g马齿苋粗多糖加100ml水溶解后,加入到AB-型大孔树脂内脱色,在摇床上振荡12h,充分吸附后过滤,取滤液与由三氯乙酸-正丁醇按1:10的比例组成的混合液等体积混合,剧烈振摇20min,静置分离,重复操作至无乳白色变性蛋白质析出后装入透析袋内,于自来水下透析48h,再放入双蒸水中透析24h,冻干,得到冻干多糖;
c.取冻干多糖0.5g,溶解于10ml热蒸馏水中后离心,取上清液加入到DEAE-52层析柱内,用500ml 0.1mol/L NaCl,以0.6ml/min的流速洗脱,用收集器每10min收集一管收集液,然后用苯酚-硫酸法检测,在波长为490nm下测定吸光度,取集中主峰部分的收集液,用蒸馏水透析至无Cl-后减压浓缩,冷冻干燥得马齿苋纯多糖。
6.根据权利要求1或2所述的一种马齿苋营养面条,其特征在于,所述山楂提取液的制备方法:取山楂洗净,切成小块,称取山楂小块5g,加入100ml水混合后,放入榨汁机中榨汁,过滤,取榨汁液加入0.002mg纤维素酶和0.001mg果胶酶,用盐酸调节pH为4.5,在50℃下酶解120min,然后加热至90℃保温浸提90min,离心取上清液,即为山楂提取液。
7.根据权利要求1或2所述的一种马齿苋营养面条,其特征在于,所述小茴香油的制备方法:称取6g小茴香粉末装入滤纸包,将已称重的滤纸包放入索氏提取器中,用30-60℃的石油醚做溶剂,按料液比为1:24加入石油醚,在60℃下提取3h,将所得的提取液在60℃下恒温水浴1h,加入活性炭,于10000r/min下离心1min,取上清液即为小茴香油。
8.一种制备如权利要求1~7任一项所述的一种马齿苋营养面条的方法,其特征在于,包括以下步骤:
(1)将芹菜、菠菜、白菜洗净,放入80-90℃热水中预煮3-5min,取出,用冰水冷却后,切成小段,加1-2倍量的水放入榨汁机中榨汁,过滤,取榨汁液喷雾干燥,得到蔬菜粉;
(2)将步骤(1)的蔬菜粉与小麦粉、黄豆粉混合,过筛得混合粉,然后将麦芽糖、马齿苋多糖、山楂提取液和食盐用少量水溶解后加入混合粉中,再加入小茴香油,搅拌均匀,加入混合粉20-30%的水和面15-20min,至物料混合均匀,制成面团;
(3)将步骤(2)和好的面团放入熟化机中,以5-10r/min的转速充分舒展面筋15min;
(4)将熟化后的面团经多级锟压成组织细密、厚薄均匀、平整光滑的面带,并在切面机上切成宽窄1-3mm的面条;
(5)将步骤(4)切好的面条置于鼓风干燥箱中以40℃恒温干燥至面条水分含量为5%,密封包装,得到本发明的马齿苋营养面条。
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