CN109221936A - 一种五黑面条及其制作方法 - Google Patents
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Abstract
本发明提供了一种五黑面条及其制作方法,是由下列重量比的原料制成:黑大豆25份‑35份、黑芝麻15份‑25份、黑藜麦25份‑35份、黑松子5份‑15份、黑枸杞5份‑15份,水,本发明制作的纯五黑面条,高膳食纤维低脂,蛋白含量在55%以上,营养丰富,保留了大量的营养和微量元素,在生产工艺全过程中没有污染,制作过程中两次高温杀菌,不添加任何添加剂,且生产工艺简单,制作成本低,利于推广。
Description
技术领域
本发明属于食品加工领域,具体涉及一种五黑面条及其制作方法。
背景技术
目前市场上销售和加工的面条都是以小麦为原料,其成分是淀粉并加入添加剂制作而成,还有市场上各种保健食品,功能性食品,养生食品很多,如挂面、方便面、各种面制小吃等虽各有特色,但都营养单一,有的添加药物配伍,有的添加色素、香精、防腐剂但这些面制品营养比例不均衡,口感差,不具有保健作用,不满足人们的营养需求。不适用各种消费群体,尤其是老年人,糖尿病人,妇女和肥胖人。不具备了排毒、护肝和养颜功能。保鲜期短,吃法单一,食用不方便等本发明提供一种五黑面条及其制作方法,解决现有技术所存在的问题。
发明内容
根据上述阐述,本发明的目的在于提供一种五黑面条及其制作方法,用于日常食用。
本发明提供的技术方案:一种五黑面条及其制作方法,是由下列重量比的原料制成:,黑大豆25份-35份、黑芝麻15份-25份、黑藜麦25份-35份、黑松子5份-15份、黑枸杞5份-15份。
制作方法:选取优质黑大豆25份-35份,粉碎研磨成目数细度为150目以上的粉,选取黑芝麻15份-25份,粉碎研磨成目数细度为150目以上的粉,选取黑藜麦25份-35份,粉碎研磨成目数细度为150目以上的粉,选取优质黑松子5份-15份,粉碎研磨成目数细度为150目以上的粉,选取优质黑枸杞5份-15份,粉碎研磨成目数细度为150目以上的粉,将冷粉碎研磨好的黑大豆粉,黑芝麻粉,黑藜麦粉,黑松子粉,黑枸杞粉按照3:2:3:1:1比例混合,将混合好的面粉以5:1的份量配比加入常温水,温度在15℃-30℃,搅拌成块后,放入面条机,经过高温150℃-180℃,高压20兆帕的环境,4-5分钟即形成长条片状,用正型机切成条状,放入烘干机,高温230℃-260℃烘干3分钟,灭菌装袋即可食用。
本发明制作的五黑营养面条,高膳食纤维低脂,蛋白含量在60%以上,营养比例均衡,口感好,易吸收,具有保健作用,满足人们的营养需求。适用各种消费群体,尤其是老年人,糖尿病人,妇女和肥胖人。具备了排毒、护肝和养颜功能。保鲜期长,吃法多样,食用方便等在生产工艺全过程中没有污染,制作过程中两次高温杀菌,不添加任何添加剂,且生产工艺简单,制作成本低,利于推广。
具体实施方式
下面对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
本发明的选取原材料配伍合理,其组份作用是:
黑豆为豆科植物大豆的黑色种子。黑豆蛋白质含量36%,易于消化,对满足人体对蛋白质的需要具有重要意义;脂肪含量16%,主要含不饱和脂肪酸,吸收率高达95%,除满足人体对脂肪的需要外,还有降低血液中胆固醇的作用;黑豆含有丰富的维生素、蛋黄素、黑色素及卵磷脂等物质,其中B族维生素和维生素E含量很高,具有营养保健作用,黑豆中还含有丰富的微量元素,对保持机体功能完整,延缓机体衰老、降低血液粘度、满足大脑对微量物质需求都是必不可少的。
黑芝麻含有大量的脂肪和蛋白质,还含有糖类、维生素A、维生素E、卵磷脂、钙、铁、铬等营养成分。有健胃、保肝、促进红细胞生长的作用,同时可以增加体内黑色素,有利于头发生长。
黑藜麦,口感偏甜,不仅仅是富含人类需求的各类营养物质,更难得的是,藜麦做为植物却具有接近人体氨基酸组成的优质蛋白质。黑松子又名松实、果松子、海松子,是松科植物红松等的种子,是常见的坚果之一。富含脂肪、蛋白质、碳水化合物等。是重要的中药,久食健身心,滋润皮肤,延年益寿,也有很高的食疗价值。
黑枸杞有补肾益精,养肝明目,补血安神,生津止渴,润肺止咳,治肝肾阴亏,治腰膝酸软,治头晕目眩,治目昏多泪,治虚劳咳嗽,治消渴,治遗精。
根据上述的组分以及配伍原理分析,本发明公开以下实施例,
实施例:
本实施例中五黑面条的组成物为:黑大豆,黑芝麻,黑藜麦,黑松子,黑枸杞、水。
五黑面条按照下列重量比的组成物制成:每份以5公斤为单位,黑大豆30份,黑芝麻20份,黑藜麦30份,黑松子10份,黑枸杞10份。
五黑面条制作方法是:选取优质黑大豆25份-35份,粉碎研磨成目数细度为150目以上的粉,选取黑芝麻15份-25份,粉碎研磨成目数细度为150目以上的粉,选取黑藜麦25份-35份,粉碎研磨成目数细度为150目以上的粉,选取优质黑松子5份-15份,粉碎研磨成目数细度为150目以上的粉,选取优质黑枸杞5份-15份,粉碎研磨成目数细度为150目以上的粉,将冷粉碎研磨好的黑大豆粉,黑芝麻粉,黑藜麦粉,黑松子粉,黑枸杞粉按照3:2:3:1:1比例混合,将混合好的面粉以5:1的份量配比加入15℃-30℃的常温水,搅拌成块后,放入面条机,经过高温150℃-180℃,高压20兆帕的环境,4-5分钟即形成长条片状,用正型机切成条状,放入烘干机,高温230℃-260℃烘干3分钟,灭菌装袋即可食用。
以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应所述以权利要求的保护范围为准。
Claims (7)
1.一种五黑面条及其制作方法,其特征在于,包括下列重量比的原料制成:黑大豆25份-35份、黑芝麻15份-25份、黑藜麦25份-35份、黑松子5份-15份、黑枸杞5份-15份,水与黑大豆,黑芝麻,黑藜麦,黑松子,黑枸杞混合物总比为1:5;
制作方法:
将冷粉碎研磨好的黑大豆粉,黑芝麻粉,黑藜麦粉,黑松子粉,黑枸杞粉按照组分比例混合,将混合好的面粉加入常温水,温度在15℃-30℃,搅拌成块后,放入面条机,经过高温150℃-180℃,高压20兆帕的环境,4-5分钟即形成长条片状,用正型机切成条状,放入烘干机,高温230℃-260℃烘干3分钟,灭菌装袋即可食用。
2.根据权利要求1所述的一种五黑面条其及制作方法,其特征在于:黑大豆粉碎研磨成目数细度为150目以上的粉。
3.根据权利要求1所述的一种五黑面条及其制作方法,其特征在于:黑芝麻,粉碎研磨成目数细度为150目以上的粉。
4.根据权利要求1所述的一种五黑面条及其制作方法,其特征在于:黑藜麦,粉碎研磨成目数细度为150目以上的粉。
5.根据权利要求1所述的一种五黑面条及其制作方法,其特征在于:黑松子粉碎研磨成目数细度为150目以上的粉。
6.根据权利要求1所述的一种五黑面条及其制作方法,其特征在于:黑枸杞粉碎研磨成目数细度为150目以上的粉。
7.根据权利要求1所述的一种五黑面条及其制作方法,其特征在于:加入的水为15℃-30℃的常温水。
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