CN111067019A - 一种猴头菇红枣枸杞挂面及其制备方法 - Google Patents
一种猴头菇红枣枸杞挂面及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种猴头菇红枣枸杞挂面，用以下重量份的原料制成：小麦粉200份、猴头菇8‑10份、红枣粉2‑5份、枸杞2‑5、谷朊粉2‑5份、食盐1.5‑2份。制备方法包括如下步骤：a.将猴头菇粉、红枣粉、枸杞粉预混合，加入所述重量份的小麦粉、盐和谷朊粉混合，再加水搅拌15min‑18 min，然后静置30 min；b.将经上述步骤处理好的面团用压面机压延切条；c.将切条后的挂面送入烘烤房烘干即可。
Description
技术领域
本发明涉及一种挂面，尤其涉及一种猴头菇红枣枸杞挂面，还涉及一种制备该挂面的方法。
背景技术
挂面是我国传统的主要食物之一，是以小麦粉为原料通过压延形成的面制品。而传统的挂面原料、营养、口味单一，并且传统的挂面常加入增白剂、防腐剂，长期食用影响身体健康。随着我国经济的日益发展，人们生活水平的提高，以及保健意识的加强，具有保健功能的挂面越来越受人们的欢迎，这也是我国改善公众健康水平的主要途径之一。
猴头菇是一种高蛋白、低脂肪、富含矿物质和维生素的一种优良食品，含有氨基酸多达 17 种，其中人体所需的占 8 种。每百克猴头含脂肪4.2 克，是名副其实的高蛋白、低脂肪食品，另外还富含各种维生素和无机盐。猴头菇有增进食欲，增强胃粘膜屏障机能，提高淋巴细胞转化率，提升白细胞等作用。故可以使人体提高对疾病的免疫能力。猴头还是良好的滋补食品，对神经衰弱、消化道溃疡有良好疗效。在抗癌药物筛选中，发现其对皮肤、肌肉癌肿有明显抗癌功效。 所以常吃猴头菇，无病可以增强抗病能力，有病可以起治疗疾病的作用。枸杞属茄科,为名贵的中药材和高级滋补药品，枸杞不仅含铁、磷、钙等矿物质,而且还含有多糖、胡萝卜素和甜菜碱等多种活性物质,具有增强免疫力 、 防衰老、抗肿瘤、抗氧化等方面的药理作用,被广泛运用于功能性食品的开发中。大枣为鼠李科植物,枣的干燥成熟果实,营养价值颇高,含有种氨基酸,所含的糖类主要为葡萄糖、果糖及其他低聚糖,每干果含维生素达,此外还含有皂贰类生物活性物质,具有镇静助眠、降血压、抗过敏、保护肝脏、增强肌力、抗变态反应等作用。将这种混合为原料加入面粉等辅料,经和料、压延、烘烤等工序制作出猴头菇红枣枸杞挂面。
发明内容
本发明要解决的技术问题是提供一种营养丰富、口感爽滑的猴头菇红枣枸杞挂面。还提供一种制备该挂面的方法。
为了解决上述技术问题，本发明的猴头菇红枣枸杞挂面用以下重量份的原料制成：小麦粉200份、猴头菇8-10份、红枣粉2-5份、枸杞2-5、谷朊粉2-5份、食盐1.5-2份。
优选用以下重量份的原料制成：小麦粉200份、猴头菇粉8份、红枣粉2份、枸杞粉2、谷朊粉2份、食盐1.5份。
本发明制备上述挂面的方法包括如下步骤：
a.将猴头菇粉、红枣粉、枸杞粉预混合，加入所述重量份的小麦粉、盐和谷朊粉混合，再加水搅拌15min-18 min，然后静置30 min；
b. 将经上述步骤处理好的面团用压面机压延切条；
c. 将切条后的挂面送入烘烤房烘干即可。
所述a步骤，采用100目筛网过滤。
所述c步骤，将切条后的挂面送入烘干室依次经过一区、二区、三区和四区4个温度区域烘烤，每个温度区域烘烤时间90 min，一区的温度为28℃、相对湿度90以上，二区的温度为35℃、相对湿度88，三区的温度为45℃、相对湿度75，四区的温度为40℃、相对湿度55。
本发明的有益效果在于：本发明的猴头菇红枣枸杞挂面营养丰富，通过加入猴头菇、红枣、枸杞，使得挂面具有补血益气、健脾养胃、补钙、增强免疫力等保健功效。本发明的方法能够最大限度保留配料中各原料的原有营养价值，使各原料相互配合制成本发明的挂面，实现本发明的目的。分四个区段烘烤，采用本发明的温度和湿度，能够很好地控制挂面表层水分的蒸发,防止表里干燥速度不一，更好地保持了挂面的物理特性，以保证挂面的口感和营养。
本发明的挂面强度高，不易断节，耐煮，不混汤，面质筋力好，口感细腻，营养丰富，食用后易于消化与吸收。
本发明的挂面也可用现有技术常规方法制备。
其食用方法与普通挂面一样。挂面煮好后，面汤清亮，清香沁人。
具体实施方式
下面对本发明作详细描述：
实施例一
本发明的猴头菇红枣枸杞挂面用以下重量份的原料制成：小麦粉200份、猴头菇粉8份、红枣粉2份、枸杞粉2、谷朊粉2份、食盐1.5份。
制备方法包括如下步骤：
a.将猴头菇粉、红枣粉、枸杞粉预混合，加入所述重量份的小麦粉、盐和谷朊粉混合，再加水搅拌15min-18 min，然后静置30 min；
b. 将经上述步骤处理好的面团用压面机压延切条；
c. 将切条后的挂面送入烘烤房烘干即可。
作为进一步改进，a步骤采用100目筛网过滤。这样可以最大限度减少杂质和粗粒粉，增强口感。
作为进一步改进，c步骤，将切条后的挂面送入烘干室依次经过一区、二区、三区和四区4个温度区域烘烤，每个温度区域烘烤时间90 min，一区的温度为28℃、相对湿度90以上，二区的温度为35℃、相对湿度88，三区的温度为45℃、相对湿度75，四区的温度为40℃、相对湿度55。
实施例二
本发明的猴头菇红枣枸杞挂面用以下重量份的原料制成：小麦粉200份、猴头菇9份、红枣粉3份、枸杞3、谷朊粉3份、食盐1.5份。
制备方法同上。
实施例三
本发明的猴头菇红枣枸杞挂面用以下重量份的原料制成：小麦粉200份、猴头菇10份、红枣粉5份、枸杞5、谷朊粉5份、食盐2份。
制备方法同上。
Claims (5)
1.猴头菇红枣枸杞挂面，其特征在于用以下重量份的原料制成：小麦粉200份、猴头菇8-10份、红枣粉2-5份、枸杞2-5、谷朊粉2-5份、食盐1.5-2份。
2.根据权利要求1所述挂面，其特征在于用以下重量份的原料制成：小麦粉200份、猴头菇粉8份、红枣粉2份、枸杞粉2、谷朊粉2份、食盐1.5份。
3.一种制备权利要求1所述挂面的方法，其特征在于包括如下步骤：
a.将猴头菇粉、红枣粉、枸杞粉预混合，加入所述重量份的小麦粉、盐和谷朊粉混合，再加水搅拌15min-18 min，然后静置30 min；
b. 将经上述步骤处理好的面团用压面机压延切条；
c. 将切条后的挂面送入烘烤房烘干即可。
4.所述a步骤，采用100目筛网过滤。
5.所述c步骤，将切条后的挂面送入烘干室依次经过一区、二区、三区和四区4个温度区域烘烤，每个温度区域烘烤时间90 min，一区的温度为28℃、相对湿度90以上，二区的温度为35℃、相对湿度88，三区的温度为45℃、相对湿度75，四区的温度为40℃、相对湿度55。
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