CN108450925A - 一种野酒花风味粉条的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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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
Abstract
本发明公开了一种野酒花风味粉条的制作方法,其以野酒花、白苏梗为原料,同时添加木香、牧马豆、楮实子,制作出一种野酒花风味粉条的制作方法。其充分利用野酒花、白苏梗的营养价值,与中药相互配伍,协同增效,从而达到健脾益胃、顺气消食的功效。发明中,对原料进行酶解处理,有效的去除了原料中含有的苦味,制得的成品口感滑嫩、柔软筋道,粗细均匀、不浑汤、无稀软、断条率低,且富含碳水化合物、膳食纤维、蛋白质、烟酸和钙、镁、铁、钾、磷、钠等矿物质,长期食用可明显改善人体脾胃虚弱、食积不消的不适。其制作工艺简单,易于实现,经济效益、社会效益显著。
Description
技术领域
本发明涉及食品焙烤领域,具体涉及以野酒花、白苏梗为原料,加入具有保健功效的中药材,制得的一种野酒花风味粉条的制作方法。
背景技术
野酒花,多年生草质藤本,长4-6厘米。全株被倒生短刺毛。单叶对生;叶柄长4-8厘米,有钩刺;叶片轮廓卵圆状,3-5裂,稀7裂着生花序枝上的叶不分裂,长、宽各5-13厘米,先端尖,基部心形,上面粗糙,密被短刺毛,下面疏生腺点,脉上有粗毛,边缘有锯齿。味苦,性平,具有健脾益胃、安神抗痨的功效。主消化不、不思饮食、癔病、失眠、痨嗽、膀胱炎。
白苏梗,干燥的茎,叶片大多脱落,常带有果穗。茎圆角四方形,四边有槽,表面黄绿色,易折断;断面木质部黄白色,中心有白色疏松的髓。残留的叶片,皱缩、卷曲或破碎不整,黑绿色,背面较淡,两面均具白色毛。气香,味微苦辛。具有行气宽中、顺气消食的功效。主治气郁、食滞、胸膈痞闷、脘腹疼痛、噎膈反胃及心腹痛。
木香,为类圆形厚片,直径15-30毫米。表面显灰褐色或棕黄色,中部有明显菊花心状的放射纹理,间有暗褐色或灰褐色环纹,褐色油点(油室)散在,周边外皮显黄棕色至灰褐色,有纵皱纹。质坚。有特异香气,味苦。具有行气止痛、健脾消食的功效。用于胸脘胀痛、泻痢后重、食积不消、不思饮食。
牧马豆,全体有黄白色长柔毛。茎偶有分枝。掌状复叶,小叶3;托叶卵状披针形,长1.5-2.5厘米,宽4-7毫米,基部连合。小叶多皱缩破碎,完整者展平后呈倒披针形或长圆状倒卵形,长2.5-8.5厘米,宽0.7-1.5厘米,有短柄。有时可见花序和荚果,花蝶形,黄色。荚果线状长圆形,长约4厘米,先端有长喙,浅棕色,密被短柔毛,内有种子6-14颗,近肾形,黑褐色,具光泽。气微,味淡。具有祛痰止咳、润肠通便的功效。主咳嗽痰喘、大便干结。
楮实子,本品为桑科植物构树的干燥成熟果实。略呈球形或卵圆形,稍扁,直径约1.5毫米。表面红棕色,有网状皱纹或颗粒状突起,一侧有棱,一侧有凹沟,有的具果梗。质硬而脆,易压碎。胚乳类白色,富油性。无臭,味淡。具有补肾清肝、明目利尿的功效。用于腰膝酸软、虚劳骨蒸、头晕目昏、目生翳膜、水肿胀满。
粉条,是以红薯、马铃薯等为原料,主要采用红薯为原料制作,然后红薯等经磨浆沉淀等加工后制成的丝条状干燥的特色传统食品。原体呈灰白色,黄色或黄褐色,按形状可分为圆粉条、细粉条和宽粉条等。口感爽滑极富弹性。配合猪肉,鸡肉等可以做成可口的美食。粉条里富含碳水化合物、膳食纤维、蛋白质、烟酸和钙、镁、铁、钾、磷、钠等矿物质;粉条有良好的附味性,它能吸收各种鲜美汤料的味道,再加上粉条本身的柔润嫩滑,更加爽口宜人。
本发明涉及的一种野酒花风味粉条的制作方法,成品色泽柔和、香甜软糯、嚼劲十足,易保存,市场消费量大,保质期长,贮运方便等优点,且目前尚未见有利用这种原料制备粉条的相关报道。
发明内容
本发明以野酒花、白苏梗为原料,同时添加木香、牧马豆、楮实子开发出一种野酒花风味粉条的制作方法,填补了国内使用这类原料制作粉条的一项空白。
一种野酒花风味粉条的制作方法,其特征在于,采用以下步骤:
A.野酒花预处理:取新鲜的野酒花花蕾,洗净沥干,放入破壁机内,破碎3-5次,倒入容器内,加入野酒花重0.3-0.6%的果胶酶,加热至38-42℃,保持10-20分钟,取出放入烘房内烘干至含水量低于10%,再通过装有120-140目网筛的过滤机过滤,制得野酒花粉;
B.白苏梗预处理:取新鲜的白苏梗,洗净沥干,放入沸水焯烫2-3秒,取出迅速使用凉水冲刷冷却,再倒入容器内,加入白苏梗重0.02-0.04%的纤维素酶,加热至38-42℃,保持20-30分钟,取出放入烘房内烘干至含水量低于10%,再通过装有120-140目网筛的过滤机过滤,制得白苏梗粉;
C.中药材预处理:按一定比例取中药材木香、牧马豆、楮实子,置容器内浸泡3-6小时,后取出放入中药煎煮机内,加入原料中药材重15-20倍的水,进行煎煮30-40分钟,再放入浆渣分离机进行浆渣分离,制成中药汁;
D.粉芡的制作:取适量红薯淀粉,放入搅拌机内,加入红薯淀粉重50-60%的热水、20-30%的中药汁,搅拌成稀糊状,再用沸水向调好的淀粉稀糊中猛冲,迅速搅拌,至粉糊即呈透明状,制得中药混合粉芡;
E.粉团制作:将中药混合粉芡倒入和面机内,加入野酒花粉20-30重量份、白苏梗全粉10-20重量份、筋力源0.3-0.6重量份、湿淀粉30-50重量份、食盐5-10重量份、植物油3-6重量份,混合均匀,迅速加入温水60-80重量份,进行和面,搅揉至没有颗粒、不沾手而又能拉丝即可,制得野酒花中药混合软粉团;
F.漏粉、定型:将野酒花中药混合软粉团静置15-20分钟,温度自然冷却至25℃,再放入漏粉机漏粉,后将粉条漏入97-98℃的沸水中煮熟,待粉条全部飘浮水面立刻捞出放入冷水缸中迅速冷却,制得野酒花风味粉条;
G.摊晾:将冷却后的野酒花风味粉条移至晾晒场进行挂绳晾晒,每隔10-15分钟进行翻面,使粉条晾晒均匀,晾晒10-12小时,使粉条充分冷却硬化;
H.包装、检验、贮存:将冷却后的野酒花风味粉条使用切割机均匀切割成30厘米长,再用食品级包装物进行包装,检验合格后于清洁、干燥、通风的库房中进行贮存。
本发明步骤C中一定比例的中药为以下原料重量比:木香20-40%、牧马豆15-30%、楮实子20-30%。
本发明的作用机理:
野酒花,健脾益胃、安神抗痨;白苏梗,行气宽中、顺气消食;木香,行气止痛、健脾消食;牧马豆,祛痰止咳、润肠通便;楮实子,补肾清肝、明目利尿。采用以上五味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,以达健脾益胃、顺气消食等功效。
本发明以野酒花、白苏梗为原料,同时添加木香、牧马豆、楮实子,制作出一种野酒花风味粉条的制作方法。其充分利用野酒花、白苏梗的营养价值,与中药相互配伍,协同增效,从而达到健脾益胃、顺气消食的功效。发明中,对原料进行酶解处理,有效的去除了原料中含有的苦味,制得的成品口感滑嫩、柔软筋道,粗细均匀、不浑汤、无稀软、断条率低,且富含碳水化合物、膳食纤维、蛋白质、烟酸和钙、镁、铁、钾、磷、钠等矿物质,长期食用可明显改善人体脾胃虚弱、食积不消的不适。其制作工艺简单,易于实现,经济效益、社会效益显著。
以下结合实施例,对本发明作较为详细的说明。
具体实施方式
实施例1,一种野酒花风味粉条的制作方法,采用以下步骤:
A.野酒花预处理:取新鲜的野酒花花蕾,洗净沥干,放入破壁机内,破碎3次,倒入容器内,加入野酒花重0.3%的果胶酶,加热至40℃,保持10分钟,取出放入烘房内烘干至含水量低于10%,再通过装有120目网筛的过滤机过滤,制得野酒花粉;
B.白苏梗预处理:取新鲜的白苏梗,洗净沥干,放入沸水焯烫2秒,取出迅速使用凉水冲刷冷却,再倒入容器内,加入白苏梗重0.02%的纤维素酶,加热至40℃,保持20分钟,取出放入烘房内烘干至含水量低于10%,再通过装有120目网筛的过滤机过滤,制得白苏梗粉;
C.中药材预处理:按重量比例取中药材木香40%、牧马豆30%、楮实子30%,置容器内浸泡3-6小时,后取出放入中药煎煮机内,加入原料中药材重15倍的水,进行煎煮30分钟,再放入浆渣分离机进行浆渣分离,制成中药汁;
D.粉芡的制作:取适量红薯淀粉,放入搅拌机内,加入红薯淀粉重50%的热水、20%的中药汁,搅拌成稀糊状,再用沸水向调好的淀粉稀糊中猛冲,迅速搅拌,至粉糊即呈透明状,制得中药混合粉芡;
E.粉团制作:将中药混合粉芡倒入和面机内,加入野酒花粉20kg、白苏梗全粉10kg、筋力源0.3kg、湿淀粉30kg、食盐5kg、植物油3kg,混合均匀,迅速加入温水60kg,进行和面,搅揉至没有颗粒、不沾手而又能拉丝即可,制得野酒花中药混合软粉团;
F.漏粉、定型:将野酒花中药混合软粉团静置15分钟,温度自然冷却至25℃,再放入漏粉机漏粉,后将粉条漏入97℃的沸水中煮熟,待粉条全部飘浮水面立刻捞出放入冷水缸中迅速冷却,制得野酒花风味粉条;
G.摊晾:将冷却后的野酒花风味粉条移至晾晒场进行挂绳晾晒,每隔10分钟进行翻面,使粉条晾晒均匀,晾晒10小时,使粉条充分冷却硬化;
H.包装、检验、贮存:将冷却后的野酒花风味粉条使用切割机均匀切割成30厘米长,再用食品级包装物进行包装,检验合格后于清洁、干燥、通风的库房中进行贮存。
本发明实施例1经11位脾胃虚弱、食积不消的消费者,连续食用10天,每日30克,症状明显缓解人数为7人,有效率为63.64%;连续食用20天,每日30克以上,症状明显缓解人数为8人,有效率为72.73%。
实施例2,一种野酒花风味粉条的制作方法,采用以下步骤:
A.野酒花预处理:取新鲜的野酒花花蕾,洗净沥干,放入破壁机内,破碎4次,倒入容器内,加入野酒花重0.5%的果胶酶,加热至40℃,保持15分钟,取出放入烘房内烘干至含水量低于10%,再通过装有120目网筛的过滤机过滤,制得野酒花粉;
B.白苏梗预处理:取新鲜的白苏梗,洗净沥干,放入沸水焯烫3秒,取出迅速使用凉水冲刷冷却,再倒入容器内,加入白苏梗重0.03%的纤维素酶,加热至40℃,保持25分钟,取出放入烘房内烘干至含水量低于10%,再通过装有120目网筛的过滤机过滤,制得白苏梗粉;
C.中药材预处理:按重量比例取中药材木香30%、牧马豆20%、楮实子20%、火麻仁15%、白梅花15%,置容器内浸泡5小时,后取出放入中药煎煮机内,加入原料中药材重18倍的水,进行煎煮35分钟,再放入浆渣分离机进行浆渣分离,制成中药汁;
D.粉芡的制作:取适量红薯淀粉,放入搅拌机内,加入红薯淀粉重55%的热水、25%的中药汁,搅拌成稀糊状,再用沸水向调好的淀粉稀糊中猛冲,迅速搅拌,至粉糊即呈透明状,制得中药混合粉芡;
E.粉团制作:将中药混合粉芡倒入和面机内,加入野酒花粉25kg、白苏梗全粉15kg、筋力源0.45kg、湿淀粉40kg、食盐8kg、植物油5kg,混合均匀,迅速加入温水70kg,进行和面,搅揉至没有颗粒、不沾手而又能拉丝即可,制得野酒花中药混合软粉团;
F.漏粉、定型:将野酒花中药混合软粉团静置18分钟,温度自然冷却至25℃,再放入漏粉机漏粉,后将粉条漏入98℃的沸水中煮熟,待粉条全部飘浮水面立刻捞出放入冷水缸中迅速冷却,制得野酒花风味粉条;
G.摊晾:将冷却后的野酒花风味粉条移至晾晒场进行挂绳晾晒,每隔12分钟进行翻面,使粉条晾晒均匀,晾晒11小时,使粉条充分冷却硬化;
H.包装、检验、贮存:将冷却后的野酒花风味粉条使用切割机均匀切割成30厘米长,再用食品级包装物进行包装,检验合格后于清洁、干燥、通风的库房中进行贮存。
火麻仁,干燥果实呈扁卵圆形,长4-5毫米,直径3-4毫米。表面光滑,灰绿色或灰黄色,有微细的白色、棕色或黑色花纹,两侧各有1条浅色棱线。一端钝尖,另端有一果柄脱落的圆形凹点。外果皮菲薄,内果皮坚脆。绿色种皮常粘附在内果皮上,不易分离。胚乳灰白色,菲薄;子叶两片,肥厚,富油性。气微,味淡。具有润燥滑肠、通淋活血的功效。治肠燥便秘、消渴、热淋、风痹、痢疾、月经不调、疥疮、癣癞。
白梅花,干燥花蕾,呈圆球形,直径4-8毫米,基部常带有小梗。苞片3-4层,褐色鳞片状。苞片内有萼片5枚,淡黄褐色,微带绿色,卵圆形,覆瓦状排列,基部与花托愈合。花瓣5枚或多数,白色或黄白色,紧紧相抱。花瓣内包含许多黄色丝状的雄蕊。中心有一枚雌蕊,子房呈卵形而有细长的花柱。质轻。气香,味淡而涩。具有舒肝和胃、清肝解郁的功效。治梅核气、肝胃气痛、食欲不振、头晕、瘰疬。
本发明实施例2的作用机理:
野酒花,清热解毒、润燥滑肠;白苏梗,行气宽中、顺气消食;木香,行气止痛、健脾消食;牧马豆,祛痰止咳、润肠通便;楮实子,补肾清肝、明目利尿;火麻仁,润燥滑肠、通淋活血;白梅花,舒肝和胃、清肝解郁。采用以上七味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,以达健脾益胃、顺气消食等功效。
本发明实施例2经21位脾胃虚弱、食积不消的消费者,连续食用15天,每日30克,症状明显缓解人数为15人,有效率为71.43%;连续食用20天,每日40克以上,症状明显缓解人数为17人,有效率为80.95%。
实施例3,一种野酒花风味粉条的制作方法,采用以下步骤:
A.野酒花预处理:取新鲜的野酒花花蕾,洗净沥干,放入破壁机内,破碎5次,倒入容器内,加入野酒花重0.6%的果胶酶,加热至40℃,保持20分钟,取出放入烘房内烘干至含水量低于10%,再通过装有120目网筛的过滤机过滤,制得野酒花粉;
B.白苏梗预处理:取新鲜的白苏梗,洗净沥干,放入沸水焯烫3秒,取出迅速使用凉水冲刷冷却,再倒入容器内,加入白苏梗重0.04%的纤维素酶,加热至40℃,保持30分钟,取出放入烘房内烘干至含水量低于10%,再通过装有120目网筛的过滤机过滤,制得白苏梗粉;
C.中药材预处理:按重量比例取中药材木香20%、牧马豆20%、楮实子15%、火麻仁10%、白梅花15%、茼蒿12%、北风草8%,置容器内浸泡6小时,后取出放入中药煎煮机内,加入原料中药材重20倍的水,进行煎煮40分钟,再放入浆渣分离机进行浆渣分离,制成中药汁;
D.粉芡的制作:取适量红薯淀粉,放入搅拌机内,加入红薯淀粉重60%的热水、30%的中药汁,搅拌成稀糊状,再用沸水向调好的淀粉稀糊中猛冲,迅速搅拌,至粉糊即呈透明状,制得中药混合粉芡;
E.粉团制作:将中药混合粉芡倒入和面机内,加入野酒花粉30kg、白苏梗全粉20kg、筋力源0.6kg、湿淀粉50kg、食盐10kg、植物油6kg,混合均匀,迅速加入温水80kg,进行和面,搅揉至没有颗粒、不沾手而又能拉丝即可,制得野酒花中药混合软粉团;
F.漏粉、定型:将野酒花中药混合软粉团静置20分钟,温度自然冷却至25℃,再放入漏粉机漏粉,后将粉条漏入98℃的沸水中煮熟,待粉条全部飘浮水面立刻捞出放入冷水缸中迅速冷却,制得野酒花风味粉条;
G.摊晾:将冷却后的野酒花风味粉条移至晾晒场进行挂绳晾晒,每隔15分钟进行翻面,使粉条晾晒均匀,晾晒12小时,使粉条充分冷却硬化;
H.包装、检验、贮存:将冷却后的野酒花风味粉条使用切割机均匀切割成30厘米长,再用食品级包装物进行包装,检验合格后于清洁、干燥、通风的库房中进行贮存。
茼蒿,为菊科植物茼蒿的茎叶。一年生草本,高可达1米。茎直立,光滑,柔软,富肉质。叶互生;无柄;椭圆形、倒卵状披针形或倒卵状椭圆形,边缘有不规则的深齿裂或羽裂,裂片椭圆形,先端钝。头状花序单生于枝端,直径约4-6厘米;总苞干膜质,苞片覆瓦状排列,卵形至椭圆形;花杂性;舌状花一层,雌性,黄色或黄白色,舌片长约16毫米;管状花多层,两性,长约5毫米,雄蕊5枚,着生花冠上,花丝分离,子房下位,花柱2裂。具有健脾和胃、利水消极的功效。主脾胃不和、二便不通、咳嗽痰多、烦热不安。
北风草,茎呈方柱形,有分枝,长约50厘米,有绒毛状长柔毛。叶对生,多皱缩或破碎,完整叶片展开后呈卵形,长1.5-4厘米,边缘具锯齿,两面密被短绒毛。轮伞花序,有苞片较少,条形;花萼筒状,外表面密被柔毛,花冠筒状唇形,多干缩。小坚果卵状三棱形。气微,味淡。具有清肺止咳、清热解毒的功效。主肺热咳嗽、胸痛、咽喉肿痛、目赤青盲、乳痈、湿疹、跌打损伤。
本发明实施例3的作用机理:
野酒花,清热解毒、润燥滑肠;白苏梗,行气宽中、顺气消食;木香,行气止痛、健脾消食;牧马豆,祛痰止咳、润肠通便;楮实子,补肾清肝、明目利尿;火麻仁,润燥滑肠、通淋活血;白梅花,舒肝和胃、清肝解郁;茼蒿,健脾和胃、利水消极;北风草,清肺止咳、清热解毒。采用以上九味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,以达健脾益胃、顺气消食等功效。
本发明实施例3经28位脾胃虚弱、食积不消的消费者,连续食用20天,每日30克,症状明显缓解人数为22人,有效率为78.57%;连续食用25天,每日35克以上,症状明显缓解人数为25人,有效率为89.29%。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (4)
1.一种野酒花风味粉条的制作方法,其特征在于,采用如下步骤:
A.野酒花预处理:取新鲜的野酒花花蕾,洗净沥干,放入破壁机内,破碎3-5次,倒入容器内,加入野酒花重0.3-0.6%的果胶酶,加热至38-42℃,保持10-20分钟,取出放入烘房内烘干至含水量低于10%,再通过装有120-140目网筛的过滤机过滤,制得野酒花粉;
B.白苏梗预处理:取新鲜的白苏梗,洗净沥干,放入沸水焯烫2-3秒,取出迅速使用凉水冲刷冷却,再倒入容器内,加入白苏梗重0.02-0.04%的纤维素酶,加热至38-42℃,保持20-30分钟,取出放入烘房内烘干至含水量低于10%,再通过装有120-140目网筛的过滤机过滤,制得白苏梗粉;
C.中药材预处理:按一定比例取中药材木香、牧马豆、楮实子,置容器内浸泡3-6小时,后取出放入中药煎煮机内,加入原料中药材重15-20倍的水,进行煎煮30-40分钟,再放入浆渣分离机进行浆渣分离,制成中药汁;
D.粉芡的制作:取适量红薯淀粉,放入搅拌机内,加入红薯淀粉重50-60%的热水、20-30%的中药汁,搅拌成稀糊状,再用沸水向调好的淀粉稀糊中猛冲,迅速搅拌,至粉糊即呈透明状,制得中药混合粉芡;
E.粉团制作:将中药混合粉芡倒入和面机内,加入野酒花粉20-30重量份、白苏梗全粉10-20重量份、筋力源0.3-0.6重量份、湿淀粉30-50重量份、食盐5-10重量份、植物油3-6重量份,混合均匀,迅速加入温水150-200重量份,进行和面,搅揉至没有颗粒、不沾手又能拉丝即可,制得野酒花中药混合软粉团;
F.漏粉、定型:将野酒花中药混合软粉团静置15-20分钟,温度自然冷却至25℃,再放入漏粉机漏粉,后将粉条漏入97-98℃的沸水中煮熟,待粉条全部飘浮水面立刻捞出放入冷水缸中迅速冷却,制得野酒花风味粉条;
G.摊晾:将冷却后的野酒花风味粉条移至晾晒场进行挂绳晾晒,每隔10-15分钟进行翻面,使粉条晾晒均匀,晾晒10-12小时,使粉条充分冷却硬化;
H.包装、检验、贮存:将冷却后的野酒花风味粉条使用切割机均匀切割成30厘米长,再用食品级包装物进行包装,检验合格后于清洁、干燥、通风的库房中进行贮存。
2.根据权利要求1所述的一种野酒花风味粉条的制作方法,其特征在于:所述步骤C中一定比例的中药材为以下原料重量比:木香20-40%、牧马豆20-30%、楮实子15-30%。
3.根据权利要求1所述的一种野酒花风味粉条的制作方法,其特征在于:所述步骤D中加入水的份量是淀粉混合物的1.5倍。
4.根据权利要求1所述的一种野酒花风味粉条的制作方法,其特征在于:所述步骤E中和面过程中温度应保持在35-45℃左右。
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