CN108783226A - 一种食用面条及其制作方法 - Google Patents
一种食用面条及其制作方法 Download PDFInfo
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- CN108783226A CN108783226A CN201810619810.3A CN201810619810A CN108783226A CN 108783226 A CN108783226 A CN 108783226A CN 201810619810 A CN201810619810 A CN 201810619810A CN 108783226 A CN108783226 A CN 108783226A
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- parts
- flour
- noodles
- face
- cowpea
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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
- 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
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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
- 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
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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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
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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
本发明公开了一种食用面条及其制作方法，其由以下质量份的原料制成：玉米面130～170份，大豆面40～60份，豇豆面40～60份，高粱面80～130份，苦荞30～70份，枸杞5～15份，白面40～70份，盐1～4份，本发明组份合理，制作方便，改变了传统面条品种单一、营养单一、口味单一的状况，是一种营养丰富、有利于健康的食品，具有调节肠胃功能、增进食欲、保健、抗病等功效，另外在加工中拒绝添加增白剂、食用胶明矾等对人体有害的物质，使其更加安全，适用于各种人群。
Description
技术领域
本发明涉及食品加工技术领域，具体是指一种食用面条。
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，即可主食又可快餐的健康保健食品。但是传统面条在加工过程中往往要添加增白剂、食用胶明矾等以增加面条白度、强度和光滑度，而经常食用含有增白剂、食用胶明矾的食物会妨碍大脑对钙和铁的吸收，尤其对少年儿童的大脑发育会产生危害，对中老年人大脑亦有损伤。
发明内容
为解决上述技术问题，本发明提供的技术方案为：一种食用面条，由以下质量份的原料制成：玉米面130～170份，大豆面40～60份，豇豆面40～60份，高粱面80～130份，苦荞30～70份，枸杞5～15份，白面40～70份，盐1～4份。
优选地，由以下质量份的原料制成：玉米面140～160份，大豆面45～55份，豇豆面45～55份，高粱面90～110份，苦荞40～60份，枸杞6～12份，白面50～60份，盐2～4份。
优选地，由以下质量份的原料制成：玉米面150份，大豆面50份，豇豆面50份，高粱面100份，苦荞50份，枸杞10份，白面58份，盐2份。
本发明还公开了一种食用面条制作方法，包括以下步骤：
A、原料配制：按照配方选取原料：玉米面、大豆面、豇豆面、高粱面、苦荞、枸杞、白面、盐，将苦荞、枸杞粉碎过筛后，与玉米面、大豆面、豇豆面、高粱面、白面、盐混合放入混合机中充分混合搅拌均匀。
B、搅拌：向步骤A中混和好的面粉原料中加入水再次混合搅拌，面粉原料和水的比例为5:1，水温要控制在20～25℃。
C、挤压成型：将步骤C搅拌均匀的面放入孔径为2mm的压面机内以90～100℃的挤压成型。
D、冷却、干燥：将步骤C中挤压成型的面条通过冷却传送系统进行冷却，冷却温度要控制在5～12℃。
E、阴干：将步骤D中初步冷却风干的面条的放在5～12℃的房间内进行晾晒7天，充分阴干。
F、包装：将步骤E中阴干后的面条根据不同规格裁剪，并进行真空包装。
在本发明中，玉米面：玉米的营养成分比较全面，一般含蛋白质8.5％、脂肪4.3％、糖类73.2％、钙0.022％、磷.21％、铁0.0016％,还含有胡萝卜素、维生素B1、B2和尼克酸以及谷固醇、卵磷脂、维生素E、赖氨酸等；玉米中所含谷胱甘肽其有杭癌作用，它可与人体内多种致癌物质结合，能使这些物质失去致癌性；玉米中所含纤维素是一种不能为人体吸收的碳水化合物，可降低人的肠道内致癌物质的浓度，并减少分泌毒素的腐质在肠道内的积累，从而减少结肠癌和直肠癌的发病率；玉米中所含木质素，可使人体内的“巨噬细胞”的活力提高2～3倍，从而抑制癌瘤的发生；玉米中还含大量的矿物质镁，食物中的镁具有明显的防癌效果。玉米胚芽富含不饱和脂肪酸都心脑血管有帮助，可以降低胆固醇的沉积。
大豆面：大豆含有丰富的蛋白质，含有多种人体必需的氨基酸，可以提高人体免疫力；大豆中的卵磷脂还具有防止肝脏内积存过多脂肪的作用，从而有效地防治因肥胖而引起的脂肪肝；大豆中含有的可溶性纤维，既可通便，又能降低胆固醇含量；大豆中含有一种抑制胰酶的物质，对糖尿病有治疗作用。大豆所含的皂甙有明显的降血脂作用，同时，可抑制体重增加；大豆异黄酮是一种结构与雌激素相似，具有雌激素活性的植物性雌激素，能够减轻女性更年期综合征症状、延迟女性细胞衰老、使皮肤保持弹性、养颜、减少骨丢失，促进骨生成、降血脂等。
豇豆面：豇豆提供了易于消化吸收的优质蛋白质，适量的碳水化合物及多种维生素、微量元素等，可补充机体的招牌营养素；豇豆所含B族维生素能维持正常的消化腺分泌和胃肠道蠕动的功能，抑制胆碱酶活性，可帮助消化，增进食欲；豇豆中所含维生素C能促进抗体的合成，提高机体抗病毒的作用；豇豆的磷脂有促进胰岛素分泌，参加糖代谢的作用，是糖尿病人的理想食品。
高粱面：高粱有天然营养食品的美誉，它含淀粉65.9％—77.4％，蛋白质8.4％—14.5％，粗脂2.4％—10.4％，是人们喜爱的食品之一。经常食用高粱面，对人体健康有益，特别是患有高血压，高血脂，糖尿病等的人往常食用高粱面能起到一定辅助医疗的作用。中医认为，高粱具有温中健脾、固肠胃、止吐泻的作用。高粱的主要功效是补气、健脾、养胃、止泻，特别适用于小孩消化不良，脾胃气虚，大便稀溏等不良症状，患有慢性腹泻的病人常食高粱米粥有明显疗效；另外对腰背酸痛、青少年的成长期神经痛、女性痛经(血糖低和处在更年期的人)，高粱都有一定的改良作用；经常食用高粱有利于缓解体内钙质的消耗，对中老年人的骨质疏松有一定的帮助。
苦荞：苦荞能降血糖、降血脂并可用于治疗心律失调，心绞痛，心肌梗塞等症；苦荞生物类黄酮所富含的芦丁等具有扩张血管的作用，槲皮素、桑色素等能够改善血管平滑肌的收缩、舒张功能；苦荞生物类黄酮所富含的槲皮素、桑色素、莰非醇有抑菌和抗病毒作用；另外，苦荞还具有抗癌、防癌、抗氧化、护肝、抗紫外线等作用，苦荞生物类黄酮能明显有效地增加机体的非特异免疫功能和体液免疫功能。
枸杞：枸杞粉，采用宁夏天然的枸杞经低温烘焙熟化，打粉加工而成，枸杞打成粉不但不会影响效果，反而可以增加吸收，促进消化；枸杞性甘、平，归肝肾经，具有滋补肝肾，养肝明目的功效；现代医学研究表明，它含有胡萝卜素、甜菜碱、维生素A、维生素B1、维生素B2、维生素C和钙、磷、铁等，具有增加白细胞活性、促进肝细胞新生的药理作用，近代药理实验表明：枸杞子具有增强机体免疫功能，抑制肿瘤，降血糖，降血脂，抗疲劳等功能作用。
本发明组份合理，制作方便，改变了传统面条品种单一、营养单一、口味单一的状况，是一种营养丰富、有利于健康的食品，具有调节肠胃功能、增进食欲、保健、抗病等功效，另外在加工中拒绝添加增白剂、食用胶明矾等对人体有害的物质，使其更加安全，适用于各种人群。
具体实施方式
实施例一
一种食用面条，由以下质量份的原料制成：玉米面130份，大豆面40份，豇豆面40份，高粱面80份，苦荞30份，枸杞5份，白面40份，盐1份。
本发明还公开了一种食用面条制作方法，包括以下步骤：
A、原料配制：按照配方选取原料：玉米面、大豆面、豇豆面、高粱面、苦荞、枸杞、白面、盐，将苦荞、枸杞粉碎过筛后，与玉米面、大豆面、豇豆面、高粱面、白面、盐混合放入混合机中充分混合搅拌均匀。
B、搅拌：向步骤A中混和好的面粉原料中加入水再次混合搅拌，面粉原料和水的比例为5:1，水温要控制在2℃。
C、挤压成型：将步骤C搅拌均匀的面放入孔径为2mm的压面机内以90℃的挤压成型。
D、冷却、干燥：将步骤C中挤压成型的面条通过冷却传送系统进行冷却，冷却温度要控制在5℃。
E、阴干：将步骤D中初步冷却风干的面条的放在6℃的房间内进行晾晒7天，充分阴干。
F、包装：将步骤E中阴干后的面条根据不同规格裁剪，并进行真空包装。
实施例二
一种食用面条，由以下质量份的原料制成：玉米面170份，大豆面60份，豇豆面60份，高粱面130份，苦荞70份，枸杞15份，白面70份，盐4份。
本发明还公开了一种食用面条制作方法，包括以下步骤：
A、原料配制：按照配方选取原料：玉米面、大豆面、豇豆面、高粱面、苦荞、枸杞、白面、盐，将苦荞、枸杞粉碎过筛后，与玉米面、大豆面、豇豆面、高粱面、白面、盐混合放入混合机中充分混合搅拌均匀。
B、搅拌：向步骤A中混和好的面粉原料中加入水再次混合搅拌，面粉原料和水的比例为5:1，水温要控制在22℃。
C、挤压成型：将步骤C搅拌均匀的面放入孔径为2mm的压面机内以950℃的挤压成型。
D、冷却、干燥：将步骤C中挤压成型的面条通过冷却传送系统进行冷却，冷却温度要控制在6℃。
E、阴干：将步骤D中初步冷却风干的面条的放在10℃的房间内进行晾晒7天，充分阴干。
F、包装：将步骤E中阴干后的面条根据不同规格裁剪，并进行真空包装。
实施例三
一种食用面条，由以下质量份的原料制成：玉米面150份，大豆面50份，豇豆面50份，高粱面100份，苦荞50份，枸杞10份，白面58份，盐2份。
本发明还公开了一种食用面条制作方法，包括以下步骤：
A、原料配制：按照配方选取原料：玉米面、大豆面、豇豆面、高粱面、苦荞、枸杞、白面、盐，将苦荞、枸杞粉碎过筛后，与玉米面、大豆面、豇豆面、高粱面、白面、盐混合放入混合机中充分混合搅拌均匀。
B、搅拌：向步骤A中混和好的面粉原料中加入水再次混合搅拌，面粉原料和水的比例为5:1，水温要控制在25℃。
C、挤压成型：将步骤C搅拌均匀的面放入孔径为2mm的压面机内以100℃的挤压成型。
D、冷却、干燥：将步骤C中挤压成型的面条通过冷却传送系统进行冷却，冷却温度要控制在11℃。
E、阴干：将步骤D中初步冷却风干的面条的放在10℃的房间内进行晾晒7天，充分阴干。
F、包装：将步骤E中阴干后的面条根据不同规格裁剪，并进行真空包装。
实施例四
一种食用面条，由以下质量份的原料制成：玉米面110份，大豆面50份，豇豆面45份，高粱面100份，苦荞60份，枸杞12份，白面50份，盐3份。
本发明还公开了一种食用面条制作方法，包括以下步骤：
A、原料配制：按照配方选取原料：玉米面、大豆面、豇豆面、高粱面、苦荞、枸杞、白面、盐，将苦荞、枸杞粉碎过筛后，与玉米面、大豆面、豇豆面、高粱面、白面、盐混合放入混合机中充分混合搅拌均匀。
B、搅拌：向步骤A中混和好的面粉原料中加入水再次混合搅拌，面粉原料和水的比例为5:1，水温要控制在22℃。
C、挤压成型：将步骤C搅拌均匀的面放入孔径为2mm的压面机内以100℃的挤压成型。
D、冷却、干燥：将步骤C中挤压成型的面条通过冷却传送系统进行冷却，冷却温度要控制在7℃。
E、阴干：将步骤D中初步冷却风干的面条的放在8℃的房间内进行晾晒7天，充分阴干。
F、包装：将步骤E中阴干后的面条根据不同规格裁剪，并进行真空包装。
上述详细说明只是本发明的几个实例，上述实施方式并非用以限制本发明的专利范围，凡未脱离本发明的等效实施或变更，均应包含于本发明的专利范围。
Claims (4)
1.一种食用面条，其特征在于，由以下质量份的原料制成：玉米面130～170份，大豆面40～60份，豇豆面40～60份，高粱面80～130份，苦荞30～70份，枸杞5～15份，白面40～70份，盐1～4份。
2.根据权利要求1所述的一种食用面条，其特征在于，由以下质量份的原料制成：玉米面140～160份，大豆面45～55份，豇豆面45～55份，高粱面90～110份，苦荞40～60份，枸杞6～12份，白面50～60份，盐2～4份。
3.根据权利要求1所述的一种食用面条，其特征在于，由以下质量份的原料制成：玉米面150份，大豆面50份，豇豆面50份，高粱面100份，苦荞50份，枸杞10份，白面58份，盐2份。
4.一种食用面条制作方法，其特征在于，包括以下步骤：
A、原料配制：按照配方选取原料：玉米面、大豆面、豇豆面、高粱面、苦荞、枸杞、白面、盐，将苦荞、枸杞粉碎过筛后，与玉米面、大豆面、豇豆面、高粱面、白面、盐混合放入混合机中充分混合搅拌均匀。
B、搅拌：向步骤A中混和好的面粉原料中加入水再次混合搅拌，面粉原料和水的比例为5:1，水温要控制在20～25℃。
C、挤压成型：将步骤C搅拌均匀的面放入孔径为2mm的压面机内以90～100℃的挤压成型。
D、冷却、干燥：将步骤C中挤压成型的面条通过冷却传送系统进行冷却，冷却温度要控制在5～12℃。
E、阴干：将步骤D中初步冷却风干的面条的放在5～12℃的房间内进行晾晒7天，充分阴干。
F、包装：将步骤E中阴干后的面条根据不同规格裁剪，并进行真空包装。
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