CN110973484A - 一种荷叶面及其制备方法 - Google Patents
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 67
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 51
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 51
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 240000004658 Medicago sativa Species 0.000 claims abstract description 4
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 15
- 238000005520 cutting process Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 230000009849 deactivation Effects 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 240000000249 Morus alba Species 0.000 claims 1
- 235000008708 Morus alba Nutrition 0.000 claims 1
- 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
- 235000019640 taste Nutrition 0.000 abstract description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000740 bleeding effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 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
- 238000000227 grinding Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
本发明属于食品加工领域，具体涉及一种荷叶面的制备方法，其特征在于所述苜蓿面的原料组成：荷叶粉，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：荷叶粉1％‑15％，莲藕淀粉1％‑20％，小麦面粉98％‑65％，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、切除所需要的荷叶面条成品尺寸，进行包装，做出荷叶面成品的工艺。该方法做出的荷叶面颜色翠绿，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，具体涉及一种荷叶面的制备方法。
背景技术
荷叶具有清暑利湿，升阳发散，祛瘀止血等作用，含有丰富的维生素，和对人体有益的微量元素，《本草纲目》中记载“荷叶服之，令人瘦劣”，临床也将荷叶广泛用于肥胖症和高血脂，荷叶黄酮类成分对降低高血脂，降低胆固醇有很好的辅助疗效，抗氧化、具有清热养神，降压利尿，敛液止汗，止血固精等功效，这些物质对人体有益于身体健康，鉴于此，特提出本申请，
发明内容
本发明的技术方案：将新鲜荷叶采摘烘干，或放在冷冻干燥机冻干，再经超微粉碎得到荷叶粉，将荷叶粉1％-15％，莲藕淀粉1％-20％，小麦面粉65％-98％，按比列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荷叶面条尺寸，再经过面条全自动包装机包装，得到我们想要的荷叶面商品成品，
具体实施方式
1、荷叶制干：将新鲜荷叶采摘清洗，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、制得荷叶粉：把经过杀青工艺杀青烘干，或放冷冻干燥机内冻干的荷叶通过超微粉碎机进行粉碎，得到荷叶粉；
3、原料混合：将荷叶粉1％-15％，莲藕淀粉1％-20％，小麦面粉65％-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：将按照比列称重的荷叶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荷叶面皮；
6、做出面条粗胚：荷叶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。该方法做出的荷叶面颜色翠绿，赏心悦目，口感爽滑，常吃对身体健康非常好。
Claims (2)
1.一种荷叶面及其制备方法，其特征在于所述苜蓿面的原料配比：荷叶粉1％-15％，莲藕淀粉1％-25％，小麦面粉65％-98％，按照所做荷叶面原料的含量比列称重，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，做出荷叶面成品的工艺。
2.根据权利要求1所诉荷叶面及其制备方法如下：
1)荷叶制干：将新鲜荷叶采摘清洗，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)制得荷叶粉：把经过杀青工艺杀青烘干，或放冷冻干燥机内冻干的荷叶通过超微粉碎机进行粉碎，得到荷叶粉；
3)原料混合：将荷叶粉1％-15％，莲藕淀粉1％-25％，小麦面粉65％-98％，按照所做荷叶面的原料含量比列称重，在面条加工设备混料桶内混合均匀；
4)和面：将按照比列称重的荷叶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荷叶面皮；
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，得到我们想要的荷叶面商品成品。
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783392A (zh) * | 2013-08-28 | 2014-05-14 | 安龙县顺华食品有限责任公司 | 一种荷叶面条及其加工方法 |
| CN104323081A (zh) * | 2014-09-26 | 2015-02-04 | 安徽溪瑞食品有限公司 | 一种荷叶清香营养保健面粉及其制备方法 |
| CN104719571A (zh) * | 2015-03-31 | 2015-06-24 | 章丘市白云湖百脉水产品产销有限责任公司 | 一种荷叶的加工方法及其应用 |
| CN106165826A (zh) * | 2016-06-30 | 2016-11-30 | 贵州省凤冈县荷塘秋韵有机莲藕制品有限公司 | 莲藕筋道面条及其加工方法 |
| CN106805103A (zh) * | 2015-11-27 | 2017-06-09 | 威海红印食品科技有限公司 | 一种莲藕保健面条制备方法 |
| 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 CN201910732532.7A patent/CN110973484A/zh active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783392A (zh) * | 2013-08-28 | 2014-05-14 | 安龙县顺华食品有限责任公司 | 一种荷叶面条及其加工方法 |
| CN104323081A (zh) * | 2014-09-26 | 2015-02-04 | 安徽溪瑞食品有限公司 | 一种荷叶清香营养保健面粉及其制备方法 |
| CN104719571A (zh) * | 2015-03-31 | 2015-06-24 | 章丘市白云湖百脉水产品产销有限责任公司 | 一种荷叶的加工方法及其应用 |
| CN106805103A (zh) * | 2015-11-27 | 2017-06-09 | 威海红印食品科技有限公司 | 一种莲藕保健面条制备方法 |
| CN106165826A (zh) * | 2016-06-30 | 2016-11-30 | 贵州省凤冈县荷塘秋韵有机莲藕制品有限公司 | 莲藕筋道面条及其加工方法 |
| 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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