CN108902726A - 一种改善睡眠的马铃薯面条及其制备方法 - Google Patents
一种改善睡眠的马铃薯面条及其制备方法 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
-
- 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
- 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
- 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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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种改善睡眠的马铃薯面条及其制备方法。该面条的配方由以下重量份组成:小麦粉60‑70份、燕麦粉15‑20份、马铃薯10‑20份、酸枣仁提取物4‑6份、芦笋粉6‑8份、灵芝液5‑8份、莴笋汁3‑5份、牛奶5‑10份、藕粉3‑5份、莲子粉4‑6份、谷朊粉0.5‑1.5份、卡拉胶0.04‑0.06份、食盐1‑2份。是针对工作繁忙,营养不足等的人群研发的,是一款主要帮助改善睡眠的面条,其营养均衡充足,功效切实有效。
Description
技术领域
本发明涉及保健食品技术领域,具体涉及一种改善睡眠的马铃薯面条及其制备方法。
背景技术
面条是我国传统的主食之一,常采用小麦粉和鸡蛋作为原料,加工成鲜面或者挂面,仅仅作为常规食物使用,并没有功能性成分,不能有效帮助调理人体状态;另一方面,由于其成分营养单一,并不适合现今快节奏的生活方式,因此有必要通过成分改良,从而使成品面简单易煮,营养全面且具有特殊功效。
中国专利《一种富含小麦低聚泰的即食芹菜营养面条》(CN105942186A)中利用多种中药材复配制成营养面,能发挥出安神助睡眠,缓解疲劳的效果,但中药成分较高,味道上有所影响;中国专利《一种二子保健面条》(申请公开号CN1701703A)中利用了枸杞子与五味子改良面条,使其具有调整精神状态的能力,同样的中国专利《一种蜂蜜面条的制备方法》(申请公布号CN106136063A)中利用蜂蜜、鸡蛋、面粉制成面条,使获得安神的效果,上述两种面条的成分均较为简单,营养不全面;因此有必要研发一种即有均衡营养,又能帮助调整人体状态的面条,该面条有助于改善睡眠,同时添加的成分不会使成品的口感味道明显变差。
发明内容
为了解决上述问题,本发明针对工作繁忙,营养不足等的人群,研发了一款主要帮助改善睡眠的面条,其营养均衡充足,功效切实有效。
本发明可以通过以下技术方案来实现:
一种改善睡眠的马铃薯面条,其特征在于,由以下重量份原料组成:小麦粉60-70份、燕麦粉15-20份、马铃薯10-20份、酸枣仁提取物4-6份、芦笋粉6-8份、灵芝液5-8份、莴笋汁3-5份、牛奶5-10份、藕粉3-5份、莲子粉4-6份、谷朊粉0.5-1.5份、卡拉胶0.04-0.06份、食盐1-2份。
优选地,由以下重量份原料组成:小麦粉65份、燕麦粉17.5份、马铃薯15份、酸枣仁提取物5份、芦笋粉7份、灵芝液6.5份、莴笋汁4份、牛奶7.5份、藕粉4份、莲子粉5份、谷朊粉1份、卡拉胶0.05份、食盐1.5份。
其中,酸枣仁提取物的制备方法为:
取酸枣仁用粉碎机粉碎1-2次,过40目筛,然后置于60℃干燥箱中干燥24h,取出粉末加入5倍量蒸馏水,浸泡1h后,煎煮2次,第一次30min,第二次20min,合并两次煎液,过滤,取滤液减压浓缩至2g/ml,然后置于45℃烘箱中烘干,即得酸枣仁提取物。
其中,芦笋粉的制备方法为:
取芦笋用清水洗净,沥水,烘干,经粉碎机粉碎,取粉末加水在80℃下熬煮80min,过滤,取滤液在0.6MPa,冷循水温度为50℃的条件下浓缩,然后经3000r/min离心15min,取沉淀在进风温度为170℃,出风温度为70℃的条件下喷雾干燥,得到芦笋粉。
其中,灵芝液的制备方法为:
a.将灵芝菌种接到斜面固体培养基上,在28℃下培养6-10天,得到灵芝菌丝,然后将灵芝菌丝接种到250ml,由马铃薯20%、葡萄糖5%、磷酸二氢钾0.1%、硫酸镁0.05%、硫酸铵0.2%制成的种子培养基中,于28℃,120r/min下培养至出现细小菌丝球;
b.将灵芝菌丝球移入500ml,由马铃薯20%、葡萄糖2%、麦麸2%、蛋白胨0.5%组成,pH为5.5的发酵培养基中,于28℃,100r/min条件下培养8天,得到灵芝发酵物;
c.将灵芝发酵物过滤,并用无菌生理盐水洗涤3遍,再过滤,将滤渣置于于55℃干燥箱中烘干,粉碎至10目,然后加入5倍量的蒸馏水,在70-85℃下浸提1.5h,过滤,取滤渣再加入5倍量的蒸馏水在70-85℃下浸提3h,过滤,合并2次滤液,取滤液经3000r/min离心15min,取上清液即为灵芝液。
本发明还提供一种改善睡眠的马铃薯面条的制备方法:
(1)将马铃薯去皮,清洗,切片,用电蒸煮锅蒸熟后搅拌成泥,与食盐、卡拉胶混合,经过胶体磨超微粉碎,反操作5-6次,然后加入莴笋汁、灵芝液、牛奶,搅拌均匀,得到混合液;
(2)将小麦粉、燕麦粉、酸枣仁提取物、芦笋粉、藕粉、莲子粉、谷朊粉混合,充分搅拌,加入步骤(1)的混合液,在20-30℃下和面10-15min,得到面团;
(3)将和好的面团静置于室温下熟化10-15min;
(4)将熟化后的面团用压面机压延成型,再经切条机切成粗细2mm的湿面条;
(5)将湿面条在45-50℃下热风干燥100min,即得本发明改善睡眠的马铃薯面条。
本发明所述各主要功效成分作用机理如下:
芦笋富含多种氨基酸,含量比例恰当,芦笋还含有丰富的维生素B、维生素A以及叶酸、硒、铁、锰、锌等微量元素,其含量均高于一般水果和蔬菜,具有调节机体代谢,提高身体免疫力等功效,芦笋中还含有皂苷等生理活性成分,具有良好的改善睡眠功能的作用。
酸枣仁除含一般的碳水化合物、蛋白质、油脂等营养素外,还含有多种生物活性成分,其中酸枣仁皂苷是酸枣仁的有效镇静成分,对中枢神经系统海马组织诱发兴奋有抑制作用,从而具有一定的镇静催眠、养心安神作用,能对抗咖啡因引起的兴奋状态,延长睡眠时间,对多数失眠,入睡困难和睡眠易醒的人都有较好的疗效。
灵芝不仅富含氨基酸、多肽、蛋白质等营养物质,还含有多糖、生物碱等生理活性成分,其中灵芝多糖能调节神经系统,近而影响松果体对褪黑素的分泌,灵芝多糖还可显著清除机体产生的自由基,阻止自由基对机体的损伤,减少机体的疲劳,从而使人放松。灵芝对中枢神经系统有明显的镇静作用,能减少自发活动,松弛肌肉,并能增强巴比妥类药物的中枢抑制作用,具有改善睡眠的作用。
维生素B1可以消除疲劳,帮助集中注意力,还能抑制过分兴奋的交感神经,改善失眠和精神不稳定的症状;镁元素有助于肌肉松弛,在睡眠时帮助放松;钾元素能维持神经系统的健康;钙具有镇定精神,诱导进入安稳睡眠状态的作用。本发明选用的燕麦粉、莲子粉及藕粉混合搭配,并应用于面条的制作中,不仅能增加面条中镁、钙、钾、硒、铁、磷等矿物质含量,还能通过有机元素在人体中参与多种生理功能,作用于神经系统,从而有助说睡眠。
本发明具备以下有益效果:
本发明将芦笋制作成粉末状,并添加于面条的制作中,增加了面条的营养价值,问人体提供丰富的营养物质,且能帮助人体快速进入睡眠,对延长睡眠时间具有促进作用,从而能改善睡眠。
本发明提取酸枣仁中的有效成分并制成粉末状,添加于面条的制作中,能增加面条的营养价值,具有镇静催眠的作用,能帮助人体快速进入睡眠状态,延长睡眠时间,改善睡眠质量。
本发明的马铃薯面条添加了灵芝液,使面条含有淡淡的灵芝味,且富含灵芝的营养物质及保健功能,能调节人体的神经系统,影响褪黑素的分泌,降低自由基对人体的伤害,减少机体疲劳,从而具有明显的镇静,改善睡眠的作用。
牛奶中不仅富含钙元素,还含有色氨酸,能在人体内转化为血清素作用于神经,使人感到安宁和放松,促进情绪的稳定,有助于人体进入睡眠状态;莴笋中有一种乳白色浆液,具有安神镇静作用,且没有毒性,最适宜神经衰弱失眠者;马铃薯不仅富含钾元素,还能清除掉对可诱发睡眠的色氨酸起干扰作用的酸,从而有助于睡眠。
本发明以芦笋粉、酸枣仁提取物和灵芝液作为主要材料,马铃薯、燕麦粉、莲子粉、藕粉、牛奶、莴笋汁作为辅助材料制备面条,能提供全面且均衡的营养物质,并通过其生理活性成分及微量元素间的共同作用,调节神经系统,抑制中枢神经兴奋,能帮助人体快速进入睡眠状态,延长睡眠时间,从而具有改善睡眠质量的作用。
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1~5为本发明一种改善睡眠的马铃薯面条的配方。
表1
对比例1
对比例1与实施例1的区别在于,对比例1不含芦笋粉成分。
对比例2
对比例2与实施例1的区别在于,对比例2不含酸枣仁提取物成分。
对比例3
对比例3与实施例1的区别在于,对比例3不含灵芝液成分。
对比例4
对比例4与实施例1的区别在于,对比例4不含芦笋粉、酸枣仁提取物和灵芝液成分。
以下述方法制备酸枣仁提取物:
取酸枣仁用粉碎机粉碎1-2次,过40目筛,然后置于60℃干燥箱中干燥24h,取出粉末加入5倍量蒸馏水,浸泡1h后,煎煮2次,第一次30min,第二次20min,合并两次煎液,过滤,取滤液减压浓缩至2g/ml,然后置于45℃烘箱中烘干,即得酸枣仁提取物。
以下述方法制备芦笋粉:
取芦笋用清水洗净,沥水,烘干,经粉碎机粉碎,取粉末加水在80℃下熬煮80min,过滤,取滤液在0.6MPa,冷循水温度为50℃的条件下浓缩,然后经3000r/min离心15min,取沉淀在进风温度为170℃,出风温度为70℃的条件下喷雾干燥,得到芦笋粉。
以下述方法制备灵芝液:
a.将灵芝菌种接到斜面固体培养基上,在28℃下培养6-10天,得到灵芝菌丝,然后将灵芝菌丝接种到250ml,由马铃薯20%、葡萄糖5%、磷酸二氢钾0.1%、硫酸镁0.05%、硫酸铵0.2%制成的种子培养基中,于28℃,120r/min下培养至出现细小菌丝球;
b.将灵芝菌丝球移入500ml,由马铃薯20%、葡萄糖2%、麦麸2%、蛋白胨0.5%组成,pH为5.5的发酵培养基中,于28℃,100r/min条件下培养8天,得到灵芝发酵物;
c.将灵芝发酵物过滤,并用无菌生理盐水洗涤3遍,再过滤,将滤渣置于于55℃干燥箱中烘干,粉碎至10目,然后加入5倍量的蒸馏水,在70-85℃下浸提1.5h,过滤,取滤渣再加入5倍量的蒸馏水在70-85℃下浸提3h,过滤,合并2次滤液,取滤液经3000r/min离心15min,取上清液即为灵芝液。
上述一种改善睡眠的马铃薯面条的制备方法,包括以下步骤:
(1)将马铃薯去皮,清洗,切片,用电蒸煮锅蒸熟后搅拌成泥,与食盐、卡拉胶混合,经过胶体磨超微粉碎,反操作5-6次,然后加入莴笋汁、灵芝液、牛奶,搅拌均匀,得到混合液;
(2)将小麦粉、燕麦粉、酸枣仁提取物、芦笋粉、藕粉、莲子粉、谷朊粉混合,充分搅拌,加入步骤(1)的混合液,在20-30℃下和面10-15min,得到面团;
(3)将和好的面团静置于室温下熟化10-15min;
(4)将熟化后的面团用压面机压延成型,再经切条机切成粗细2mm的湿面条;
(5)将湿面条在45-50℃下热风干燥100min,即得本发明改善睡眠的马铃薯面条。
产品检测
邀请90名路人分别食用按上述配方制备的9组样品面条,随后询问各自的看法,汇总后得到表2。
表2
从上述表2数据可以知道,对于不含芦笋粉、酸枣仁提取物和灵芝液的对比例4样品,食用性上并不佳,而通过添加芦笋粉、酸枣仁提取物和灵芝液任意成分后得到的对比例1~3,味道与口感得到改善,食用起来感官上有所优化,但仍不够吸引人;进一步将芦笋粉、酸枣仁提取物和灵芝液三种成分通过按比例复配添加到配方中,得到实施例各组,可以发现其吸引力明显比对比例各组强,说明原本单独添加只能起到一定改良作用的三种成分,通过复配能发挥出较强的协同作用,从而使成品面的味道与口感更诱人。
邀请90名睡眠不足,失眠的实验者进行本次测试,分成9组,每组10人,分别以各组配方制备得到的成品面作为早餐,3个月后记录各自情况,得到表3。
表3
从表3的数据可以知道,基础配方制得的对比例4样品,并不能解决失眠情况,通过加入芦笋粉、酸枣仁提取物和灵芝液中任意2种成分后,得到的对比例1~3组样品,在食用后,对应组别人们的失眠情况得到一定的改善,但效果不佳;进一步将芦笋粉、酸枣仁提取物和灵芝液三者复配添加,可以发现对应组别基本摆脱了失眠问题,说明元贝只能轻微改善失眠的芦笋粉、酸枣仁提取物和灵芝液成分,在通过复配后能通过发生协同作用,从而进一步改善人体失眠情况。
综上所述,本发明制备的改善睡眠的马铃薯面条,含有均衡且齐全的营养成分,能进一步通过芦笋粉、酸枣仁提取物和灵芝液三者的协同作用,从而发挥出调整人体状态,改善睡眠质量的效果。
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 (6)
1.一种改善睡眠的马铃薯面条,其特征在于,由以下重量份原料组成:小麦粉60-70份、燕麦粉15-20份、马铃薯10-20份、酸枣仁提取物4-6份、芦笋粉6-8份、灵芝液5-8份、莴笋汁3-5份、牛奶5-10份、藕粉3-5份、莲子粉4-6份、谷朊粉0.5-1.5份、卡拉胶0.04-0.06份、食盐1-2份。
2.根据权利要求1所述的一种改善睡眠的马铃薯面条,其特征在于,由以下重量份原料组成:小麦粉65份、燕麦粉17.5份、马铃薯15份、酸枣仁提取物5份、芦笋粉7份、灵芝液6.5份、莴笋汁4份、牛奶7.5份、藕粉4份、莲子粉5份、谷朊粉1份、卡拉胶0.05份、食盐1.5份。
3.根据权利要求1或2所述的一种改善睡眠的马铃薯面条,其特征在于,所述酸枣仁提取物的制备方法为:取酸枣仁用粉碎机粉碎1-2次,过40目筛,然后置于60℃干燥箱中干燥24h,取出粉末加入5倍量蒸馏水,浸泡1h后,煎煮2次,第一次30min,第二次20min,合并两次煎液,过滤,取滤液减压浓缩至2g/ml,然后置于45℃烘箱中烘干,即得酸枣仁提取物。
4.根据权利要求1或2所述的一种改善睡眠的马铃薯面条,其特征在于,所述芦笋粉的制备方法为:取芦笋用清水洗净,沥水,烘干,经粉碎机粉碎,取粉末加水在80℃下熬煮80min,过滤,取滤液在0.6MPa,冷循水温度为50℃的条件下浓缩,然后经3000r/min离心15min,取沉淀在进风温度为170℃,出风温度为70℃的条件下喷雾干燥,得到芦笋粉。
5.根据权利要求1或2所述的一种改善睡眠的马铃薯面条,其特征在于,所述灵芝液的制备方法为:
a.将灵芝菌种接到斜面固体培养基上,在28℃下培养6-10天,得到灵芝菌丝,然后将灵芝菌丝接种到250ml,由马铃薯20%、葡萄糖5%、磷酸二氢钾0.1%、硫酸镁0.05%、硫酸铵0.2%制成的种子培养基中,于28℃,120r/min下培养至出现细小菌丝球;
b.将灵芝菌丝球移入500ml,由马铃薯20%、葡萄糖2%、麦麸2%、蛋白胨0.5%组成,pH为5.5的发酵培养基中,于28℃,100r/min条件下培养8天,得到灵芝发酵物;
c.将灵芝发酵物过滤,并用无菌生理盐水洗涤3遍,再过滤,将滤渣置于于55℃干燥箱中烘干,粉碎至10目,然后加入5倍量的蒸馏水,在70-85℃下浸提1.5h,过滤,取滤渣再加入5倍量的蒸馏水在70-85℃下浸提3h,过滤,合并2次滤液,取滤液经3000r/min离心15min,取上清液即为灵芝液。
6.制备如权利要求1-5所述的一种改善睡眠的马铃薯面条,其特征在于,包括如下步骤:
(1)将马铃薯去皮,清洗,切片,用电蒸煮锅蒸熟后搅拌成泥,与食盐、卡拉胶混合,经过胶体磨超微粉碎,反操作5-6次,然后加入莴笋汁、灵芝液、牛奶,搅拌均匀,得到混合液;
(2)将小麦粉、燕麦粉、酸枣仁提取物、芦笋粉、藕粉、莲子粉、谷朊粉混合,充分搅拌,加入步骤(1)的混合液,在20-30℃下和面10-15min,得到面团;
(3)将和好的面团静置于室温下熟化10-15min;
(4)将熟化后的面团用压面机压延成型,再经切条机切成粗细2mm的湿面条;
(5)将湿面条在45-50℃下热风干燥100min,即得本发明改善睡眠的马铃薯面条。
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