CN111587985A - 一种营养面条制作方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
Abstract
本发明涉及一种营养面条制作方法，包括以下步骤：1)原料的准备：准备高筋面粉95～100斤、淀粉2～5斤、食用盐0.1～0.2斤、筋力源F型0.3～0.5斤、水30～35斤和添加料；2)干拌：将面粉、筋力源F型、淀粉干拌均匀；3)和面：把食用盐直接搅拌加入水中，然后搅拌加入2)中混合好的面粉中；4)扎面：将和好的絮状面团静止醒发20～50分钟，然后放入压面机轧成面条。使用本发明制作出来的面条，添加有鸡蛋或者菠菜或者胡萝卜，不仅口感更加，而且更加营养。
Description
技术领域
本发明属于食品技术领域，尤其涉及一种营养面条制作方法。
背景技术
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。花样繁多，品种多样。地方特色极其丰富，又如庆祝生日时吃的长寿面以及国外的香浓意大利面等。好吃的面条几乎都是温和而筋道的，将面食的风味发展到极致。
但传统的面条存在口感不佳、不够营养，因此急需一种营养苗条的制作方法，使做出来的面条口感更好，更加营养。
发明内容
本发明针对背景技术中的缺点和问题加以改进和创新提供了一种营养面条制作方法，使做出来的面条口感更好，更加营养。
本发明的技术方案是构造一种营养面条制作方法，包括以下步骤：
1)原料的准备：准备高筋面粉95～100斤、淀粉2～5斤、食用盐0.1～0.2斤、筋力源F型0.3～0.5斤、水30～35斤和添加料；
2)干拌：将面粉、筋力源F型、淀粉干拌均匀；
3)和面：把食用盐直接搅拌加入水中，然后搅拌加入2)中混合好的面粉中；
4)扎面：将和好的絮状面团静止醒发20～50分钟，然后放入压面机轧成面条。
优选地，所述添加料为鸡蛋，数量若干。
优选地，所述添加料为由100斤烘干后磨成30斤粉末，再挑选20斤添加的菠菜粉末。
优选地，所述添加料为由100斤烘干后磨成50斤粉末，再挑选20斤添加的胡萝卜粉末。
优选地，所述淀粉为小麦淀粉。
本发明有益效果：
使用本发明制作出来的面条，添加有鸡蛋或者菠菜或者胡萝卜，不仅口感更加，而且更加营养。
具体实施方式
下面结合实施例对本发明作进一步详细的描述，但本发明的实施方式不限于此。本发明的实施方式并不受所述实施例的限制，其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化，均应为等效的置换方式，都包含在本发明的保护范围之内。
实施例1：
一种营养面条制作方法，包括以下步骤：
1)原料的准备：准备高筋面粉95斤、淀粉2～5斤、食用盐0.1斤、筋力源F型0.3～0.5斤(干面专用)、水30～35斤和添加料；
2)干拌：将面粉、筋力源F型、淀粉干拌均匀；
3)和面：把食用盐直接搅拌加入水中，然后搅拌加入2)中混合好的面粉中；
4)扎面：将和好的絮状面团静止醒发20～50分钟，然后放入压面机轧成面条。
所述添加料为鸡蛋，数量若干。
所述淀粉为小麦淀粉。
鸡蛋，又名鸡卵、鸡子，是母鸡所产的卵。其外有一层硬壳，内则有气室、卵白及卵黄部分。富含胆固醇，营养丰富。一个鸡蛋重约50克，含蛋白质7-8克，脂肪5-6克。鸡蛋蛋白质的氨基酸比例很适合人体生理需要、易为机体吸收，利用率高达98％以上，营养价值很高，是人类常食用的食物之一。含有很高的蛋白质。因此添加鸡蛋不仅可以改善口感，而且能给面条添加人体需要的蛋白质。
实施例2：
1.一种营养面条制作方法，包括以下步骤：
1)原料的准备：准备高筋面粉100斤、淀粉2～5斤、食用盐0.2斤、筋力源F型0.3～0.5斤、水30～35斤和添加料；
2)干拌：将面粉、筋力源F型、淀粉干拌均匀；
3)和面：把食用盐直接搅拌加入水中，然后搅拌加入2)中混合好的面粉中；
4)扎面：将和好的絮状面团静止醒发20～50分钟，然后放入压面机轧成面条。
所述添加料为由100斤烘干后磨成30斤粉末，再挑选20斤添加的菠菜粉末。
所述淀粉为小麦淀粉。
菠菜有“营养模范生”之称，它富含类胡萝卜素、维生素C、维生素K、矿物质(钙质、铁质等)、辅酶Q10等多种营养素。因此菠菜不仅可以改善面条口感，而且能给面条添加人体需要的多种营养素。
实施例3：
1.一种营养面条制作方法，包括以下步骤：
1)原料的准备：准备高筋面粉100斤、淀粉2～5斤、食用盐0.2斤、筋力源F型0.3～0.5斤、水30～35斤和添加料；
2)干拌：将面粉、筋力源F型、淀粉干拌均匀；
3)和面：把食用盐直接搅拌加入水中，然后搅拌加入2)中混合好的面粉中；
4)扎面：将和好的絮状面团静止醒发20～50分钟，然后放入压面机轧成面条。
所述添加料为由100斤烘干后磨成50斤粉末，再挑选20斤添加的胡萝卜粉末。
所述淀粉为小麦淀粉。
胡萝卜的营养成分极为丰富，含有蔗糖、淀粉维生素B1、胡萝卜素、维生素B2叶酸、多种氨基酸(以赖氨酸含量较多)、甘露醇、木质素、果胶、槲皮素、山奈酚、挥发油、咖啡酸及钙等多种矿物元素。因此胡萝卜不仅可以改善面条口感，而且能给面条添加人体需要的多种营养素。
Claims (5)
1.一种营养面条制作方法，其特征在于，包括以下步骤：
1)原料的准备：准备高筋面粉95～100斤、淀粉2～5斤、食用盐0.1～0.2斤、筋力源F型0.3～0.5斤、水30～35斤和添加料；
2)干拌：将面粉、筋力源F型、淀粉干拌均匀；
3)和面：把食用盐直接搅拌加入水中，然后搅拌加入2)中混合好的面粉中；
4)扎面：将和好的絮状面团静止醒发20～50分钟，然后放入压面机轧成面条。
2.根据权利要求1所述的一种营养面条制作方法，其特征在于，所述添加料为鸡蛋，数量若干。
3.根据权利要求1所述的一种营养面条制作方法，其特征在于，所述添加料为由100斤烘干后磨成30斤粉末，再挑选20斤添加的菠菜粉末。
4.根据权利要求1所述的一种营养面条制作方法，其特征在于，所述添加料为由100斤烘干后磨成50斤粉末，再挑选20斤添加的胡萝卜粉末。
5.根据权利要求1所述的一种营养面条制作方法，其特征在于，所述淀粉为小麦淀粉。
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| CN107594336A (zh) * | 2017-10-23 | 2018-01-19 | 江门市江海区金昇咨询有限公司 | 一种鸡蛋面及其制作方法 |
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