CN110973483A - 一种苜蓿面及其制备方法 - Google Patents
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 65
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 240000004658 Medicago sativa Species 0.000 title description 2
- 241000219823 Medicago Species 0.000 claims abstract description 41
- 238000001035 drying Methods 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 238000005520 cutting process Methods 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 238000004898 kneading Methods 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 235000012054 meals Nutrition 0.000 claims abstract description 7
- 238000003825 pressing Methods 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 241000209140 Triticum Species 0.000 claims abstract description 5
- 235000021307 Triticum Nutrition 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 5
- 238000005303 weighing Methods 0.000 claims abstract description 5
- 240000000249 Morus alba Species 0.000 claims abstract description 4
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 4
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 230000009849 deactivation Effects 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
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- 238000007254 oxidation reaction Methods 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229940011871 estrogen Drugs 0.000 description 1
- 239000000262 estrogen Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
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- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 210000002460 smooth muscle Anatomy 0.000 description 1
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- 235000013619 trace mineral Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
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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
- 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
-
- 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
- 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
-
- 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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Abstract
本发明属于食品加工领域，具体涉及一种苜蓿面的制备方法，其特征在于所述苜蓿面的原料组成：苜蓿粉，莲藕淀粉(或其他淀粉也可以)，以及各原料所占总原料的百分比列：苜蓿粉1％‑15％，莲藕淀粉1％‑15％，小麦面粉70％‑98％，按照所做产品的含量比列称重，混合均匀，通过面条自动生产线加水和面、熟化、压面、切出面条粗胚、烘干、切除所需要的苜蓿面条成品尺寸，进行包装，做出桑叶面成品的工艺。该方法做出的桑叶面颜色翠绿，赏心悦目，口感滋润爽滑，常吃对身体健康非常好。
Description
技术领域
1、本发明属于食品加工领域，具体涉及一种苜蓿面的制备方法。
背景技术
苜蓿含有丰富的蛋白质，胡萝卜素，维生素C、B族，以及丰富的钙、磷等对人体有益的微量元素，苜蓿中的黄酮类成分具有抗氧化、松弛平滑肌及雌激素样等多种药理活性，苜蓿的最大作用在于有效清除人体自由基、抗氧化、降血脂、预防心脑血管疾病，苜蓿多糖有很显著的增强免疫了和抗感染的作用，能够提高机体淋巴细胞产生抗体能力，这些物质对人体摄入有益于身体健康，鉴于此，特提出本申请，
发明内容
本发明的技术方案：将苜蓿叶嫩芽叶杀青烘干，或放入冷冻干燥机冻干，再经超微粉碎得到苜蓿粉，将苜蓿粉1％-15％，莲藕淀粉1％-15％，小麦面粉70％-98％，按所做苜蓿面的含量配比称重，放入面条加工设备混料桶内混合均匀；输送进入面条全自动生产线，通过和面机自动加水和面，让面粉在和面机内形成面团发热熟化，经输送通道进入压面机挤压成面片状，输送通过面条成型机口经过不同形状粗细的刀片，挤压切割出不同形状粗细的面条，经过面条自动输送带进入烘房烘干，再经过面条成品切割机切割成为我们所需要的苜蓿面条尺寸，再经过面条全自动包装机包装，得到我们想要的苜蓿面商品成品，
具体实施方式
1、苜蓿制干：将新鲜苜蓿嫩芽叶采摘清洗，晾干水分，通过杀青工艺杀青烘干，或放冷冻干燥机内冻干；
2、制得苜蓿粉：把经过杀青工艺杀青烘干，或放冷冻干燥机内冻干的苜蓿嫩芽叶通过超微粉碎机进行粉碎，得到苜蓿粉；
3、原料混合：将苜蓿粉1％-15％，莲藕淀粉1％-15％，小麦面粉70％-98％，按照所做苜蓿面的含量比列称重，在面条加工设备混料桶内混合均匀；
4、和面：将按照比列称重的苜蓿面粉输送进入面条全自动生产线，通过和面机自动加水和面，让面粉在和面机内形成面团发热熟化；
5、压面：面条全自动生产线将发热熟化好的面团输送进入压面机经过多级压面挤压成桑叶面皮；
6、做出面条粗胚：苜蓿面皮通过面条成型机刀片挤压切割成形做出面条粗胚；
7、烘干：面条粗胚经过面条机全自动输送带进入烘房烘干；
8、切面：烘干后的面条经自动传送带从烘房出了，经自动面条切面机切割成为我们所需要的尺寸；
9、包装：再经过面条全自动包装机包装，得到我们想要的苜蓿面商品成品。该方法做出的苜蓿面颜色翠绿，赏心悦目，口感爽滑，常吃对身体健康非常好。
Claims (2)
1.一种苜蓿面及其制备方法，其特征在于所述苜蓿面的原料组成：苜蓿粉2％-15％，莲藕淀粉1％-10％，小麦面粉70％-98％，按照所做产品的含量比列称重，混合均匀，通过面条自动生产线加水和面、熟化、压面、切出面条粗胚、烘干、切除所需要的桑叶面条成品尺寸，进行包装，做出苜蓿面成品的工艺。
2.根据权利要求1所诉苜蓿面及其制备方法如下：
1)苜蓿制干：将新鲜苜蓿嫩芽叶采摘清洗，晾干水分，通过杀青工艺杀青烘干，或放冷冻干燥机内冻干；
2)制得苜蓿粉：把经过杀青工艺杀青烘干，或放冷冻干燥机内冻干的苜蓿嫩芽叶通过超微粉碎机进行粉碎，得到苜蓿粉；
3)原料混合：将苜蓿粉2％-15％，莲藕淀粉1％-15％，小麦面粉70％-98％，按照所做产品的含量比列称重，在面条加工设备混料桶内混合均匀；
4)和面：将按照比列称重的苜蓿面粉输送进入面条全自动生产线，通过和面机自动加水和面，让面粉在和面机内形成面团发热熟化；
5)压面：面条全自动生产线将发热熟化好的面团输送进入压面机经过多级压面挤压成苜蓿面皮；
6)做出面条粗胚：苜蓿面皮通过面条成型机刀片挤压切割成形做出面条粗胚；
7)烘干：面条粗胚经过面条机全自动输送带进入烘房烘干；
8)切面：烘干后的面条经自动传送带从烘房出了，经自动面条切面机切割成为我们所需要的尺寸；
9)包装：再经过面条全自动包装机包装，得到我们想要的苜蓿面商品成品。
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096643A (zh) * | 1994-04-08 | 1994-12-28 | 席庆国 | 苜蓿花叶营养粉的制备与应用 |
| CN1907096A (zh) * | 2006-07-26 | 2007-02-07 | 哈尔滨丰田生态农业科技开发有限公司 | 苜蓿复合营养面及其制备方法 |
| CN104146264A (zh) * | 2014-08-28 | 2014-11-19 | 吉林大学 | 利用苜蓿制备营养食品的生产方法 |
| CN107772248A (zh) * | 2016-08-31 | 2018-03-09 | 黄春华 | 一种苜蓿保健面条 |
| CN107981187A (zh) * | 2017-12-18 | 2018-05-04 | 四川省乐至县帅乡挂面厂 | 一种挂面的生产工艺 |
-
2019
- 2019-08-06 CN CN201910732531.2A patent/CN110973483A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096643A (zh) * | 1994-04-08 | 1994-12-28 | 席庆国 | 苜蓿花叶营养粉的制备与应用 |
| CN1907096A (zh) * | 2006-07-26 | 2007-02-07 | 哈尔滨丰田生态农业科技开发有限公司 | 苜蓿复合营养面及其制备方法 |
| CN104146264A (zh) * | 2014-08-28 | 2014-11-19 | 吉林大学 | 利用苜蓿制备营养食品的生产方法 |
| CN107772248A (zh) * | 2016-08-31 | 2018-03-09 | 黄春华 | 一种苜蓿保健面条 |
| CN107981187A (zh) * | 2017-12-18 | 2018-05-04 | 四川省乐至县帅乡挂面厂 | 一种挂面的生产工艺 |
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