CN109329728A - 一种红薯面条及其加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种面条,具体是指一种红薯面条及其加工方法;所采用的技术方案为:一种红薯面条,它的重量份数组成为:红薯30~50份、小麦粉20~25份、玉米粉10~20份、莜面粉20~30份、芝麻粉2~4份、食盐3~5份,本发明制得的红薯面条口感好、耐煮不糊、夹而不断、营养丰富,同时红薯挂面具有抗癌的功效,对肠胃有保健作用,对便秘也有好处。
Description
技术领域
本发明涉及一种面条,具体是指一种红薯面条及其加工方法。
背景技术
红薯又名甘薯、番薯、地瓜、山芋、红苕,是一种优良的多汁能量饲料,每千克红薯约可产热能1270千卡,含水分700克、淀粉220克、蛋白质23克、糖29克、脂肪2克、磷200毫克、钙180毫克、铁4克,胡萝卜素1毫克。
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。早已为世界人民所接受与喜爱,面条一种用谷物或豆类的面粉加水磨成面团,之后或者压或擀制或抻成片再切或压,或者使用搓、拉、捏等手段,制成条状(或窄或宽,或扁或圆)或小片状,最后经煮、炒、烩、炸而成的一种食品,随着社会的发展,人民的生活水平越来越高,人民对于食物的要求越来越高,红薯富含蛋白质、淀粉、果胶、纤维素、氨基酸、维生素及多种矿物质,有“长寿食品”之誉。含糖量达到15%-20%。有抗癌、保护心脏、预防肺气肿、糖尿病、减肥等功效,但现有的红薯面条原料过于局限,不能满足人们的需求。
发明内容
本发明克服了现有技术存在的不足,提供了一种营养全面,口感适口的红薯面条及其加工方法。
为了解决上述技术问题,本发明采用的技术方案为:一种红薯面条,它的重量份数组成为:红薯30~50份、小麦粉20~25份、玉米粉10~20份、莜面粉20~30份、芝麻粉2~4份、食盐3~5份。
优选的重量份数组成为:红薯35~45份、小麦粉20~25份、玉米粉15~18份、莜面粉20~25份、芝麻粉2~4份、食盐3~5份。
一种红薯面条的加工方法,包括如下步骤:
1)将红薯均匀的切成若干小块并放入锅内隔水蒸熟,然后按压成泥状,制得红薯泥;
2)将红薯泥加入酵母粉发酵,在25-35℃下发酵3-6小时,然后调节pH至7-9;
3)将所述小麦粉、玉米粉、莜面粉、芝麻粉混合均匀,并放入铁锅内翻炒至八成熟,并过200目筛备用;
4)将步骤2)和步骤3)中的发酵面和混合熟粉加入盐用水揉制成面团,最后压制成面条。
红薯具有补虚乏、益气力、健脾胃、强肾阳之功效。其含有丰富而特殊的维生素C、维生素E和钾元素。其中维C能明显地增强人体对感冒等多种病毒的抵抗力;维E则能促进人的性欲、延缓衰老。钾元素能有效地防止高血压、中风和心血管病的发生。日本科学家研究发现薯块中含有一种不能从鸡、鸭、鱼肉类获得的胶原粘液蛋白,这种物质能保持人体动脉血管壁的弹性,有效地防止动脉血管粥样硬化。
莜面粉中含有钙、磷、铁、核黄素等多种人体需要的营养元素和药物成份,可以治疗和预防糖尿病、冠心病、动脉硬化、高血压等多种疾病。同时莜面中含有一种特殊物质—亚油酸,它对于人体新陈代谢具有明显的功效。
本发明与现有技术相比具有的有益效果是:本发明制得的红薯面条口感好、耐煮不糊、夹而不断、营养丰富,同时红薯挂面具有抗癌的功效,对肠胃有保健作用,对便秘也有好处。
具体实施方式
实施例1
一种红薯面条,其制备方法包括如下步骤:
1)按照重量份称取原料红薯50份、小麦粉25份、玉米粉20份、莜面粉30份、芝麻粉4份、食盐5份;
2)将红薯均匀的切成若干小块并放入锅内隔水蒸熟,然后按压成泥状,制得红薯泥;
3)将红薯泥加入酵母粉发酵,在35℃下发酵3小时,然后调节pH至7-9;
4)将小麦粉、玉米粉、莜面粉、芝麻粉混合均匀,并放入铁锅内翻炒至八成熟,并过200目筛备用;
5)将步骤2)和步骤3)中的发酵面和混合熟粉加入盐用水揉制成面团,最后压制成面条。
实施例2
一种红薯面条,其制备方法包括如下步骤:
1)按照重量份称取原料红薯30份、小麦粉20份、玉米粉10份、莜面粉20份、芝麻粉2份、食盐3份;
2)将红薯均匀的切成若干小块并放入锅内隔水蒸熟,然后按压成泥状,制得红薯泥;
3)将红薯泥加入酵母粉发酵,在25℃下发酵6小时,然后调节pH至7-9;
4)将小麦粉、玉米粉、莜面粉、芝麻粉混合均匀,并放入铁锅内翻炒至八成熟,并过200目筛备用;
5)将步骤2)和步骤3)中的发酵面和混合熟粉加入盐用水揉制成面团,最后压制成面条。
实施例3
一种红薯面条,其制备方法包括如下步骤:
1)按照重量份称取原料红薯40份、小麦粉22份、玉米粉15份、莜面粉25份、芝麻粉3份、食盐4份;
2)将红薯均匀的切成若干小块并放入锅内隔水蒸熟,然后按压成泥状,制得红薯泥;
3)将红薯泥加入酵母粉发酵,在30℃下发酵4.5小时,然后调节pH至7-9;
4)将小麦粉、玉米粉、莜面粉、芝麻粉混合均匀,并放入铁锅内翻炒至八成熟,并过200目筛备用;
5)将步骤2)和步骤3)中的发酵面和混合熟粉加入盐用水揉制成面团,最后压制成面条。
实施例4
一种红薯面条,其制备方法包括如下步骤:
1)按照重量份称取原料红薯45份、小麦粉24份、玉米粉18份、莜面粉25份、芝麻粉4份、食盐5份;
2)将红薯均匀的切成若干小块并放入锅内隔水蒸熟,然后按压成泥状,制得红薯泥;
3)将红薯泥加入酵母粉发酵,在32℃下发酵4小时,然后调节pH至7-9;
4)将小麦粉、玉米粉、莜面粉、芝麻粉混合均匀,并放入铁锅内翻炒至八成熟,并过200目筛备用;
5)将步骤2)和步骤3)中的发酵面和混合熟粉加入盐用水揉制成面团,最后压制成面条。
上述实施方式仅示例性说明本发明的原理及其效果,而非用于限制本发明。对于熟悉此技术的人皆可在不违背本发明的精神及范畴下,对上述实施例进行修饰或改进。因此,凡举所述技术领域中具有通常知识者在未脱离本发明所揭示的精神与技术思想下所完成的一切等效修饰或改变,仍应由本发明的权利要求所涵盖。
Claims (3)
1.一种红薯面条,其特征在于,它的重量份数组成为:红薯30~50份、小麦粉20~25份、玉米粉10~20份、莜面粉20~30份、芝麻粉2~4份、食盐3~5份。
2.根据权利要求1所述的一种红薯面条,其特征在于,它的重量份数组成为:红薯35~45份、小麦粉20~25份、玉米粉15~18份、莜面粉20~25份、芝麻粉2~4份、食盐3~5份。
3.根据权利要求1所述的一种红薯面条的加工方法,包括如下步骤:
1)将红薯均匀的切成若干小块并放入锅内隔水蒸熟,然后按压成泥状,制得红薯泥;
2)将红薯泥加入酵母粉发酵,在25-35℃下发酵3-6小时,然后调节pH至7-9;
3)将所述小麦粉、玉米粉、莜面粉、芝麻粉混合均匀,并放入铁锅内翻炒至八成熟,并过200目筛备用;
4)将步骤2)和步骤3)中的发酵面和混合熟粉加入盐用水揉制成面团,最后压制成面条。
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CN103734643A (zh) * | 2013-11-28 | 2014-04-23 | 湖州立方农艺科技发展有限公司 | 一种红薯干的生产加工工艺 |
CN106912791A (zh) * | 2015-12-28 | 2017-07-04 | 邹成加 | 红薯渣面条及其制备方法 |
CN107410979A (zh) * | 2017-07-20 | 2017-12-01 | 合肥瑞和坊食品有限公司 | 一种红薯膨化双层面包的制备方法 |
CN107821955A (zh) * | 2017-11-14 | 2018-03-23 | 解园园 | 一种抗疲劳莜麦熟食成型面及制备方法 |
CN108669439A (zh) * | 2018-03-15 | 2018-10-19 | 徐州徐薯薯业科技有限公司 | 一种红薯保健面条 |
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CN103734643A (zh) * | 2013-11-28 | 2014-04-23 | 湖州立方农艺科技发展有限公司 | 一种红薯干的生产加工工艺 |
CN106912791A (zh) * | 2015-12-28 | 2017-07-04 | 邹成加 | 红薯渣面条及其制备方法 |
CN107410979A (zh) * | 2017-07-20 | 2017-12-01 | 合肥瑞和坊食品有限公司 | 一种红薯膨化双层面包的制备方法 |
CN107821955A (zh) * | 2017-11-14 | 2018-03-23 | 解园园 | 一种抗疲劳莜麦熟食成型面及制备方法 |
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