CN111700223A - 一种香椿鹅蛋面 - Google Patents
一种香椿鹅蛋面 Download PDFInfo
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- CN111700223A CN111700223A CN202010658103.2A CN202010658103A CN111700223A CN 111700223 A CN111700223 A CN 111700223A CN 202010658103 A CN202010658103 A CN 202010658103A CN 111700223 A CN111700223 A CN 111700223A
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- noodles
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- 241000272814 Anser sp. Species 0.000 title claims abstract description 23
- 241000425037 Toona sinensis Species 0.000 title claims abstract description 23
- 235000012149 noodles Nutrition 0.000 title claims abstract description 19
- 235000011783 Cedrela sinensis Nutrition 0.000 title claims abstract description 13
- 235000013601 eggs Nutrition 0.000 claims abstract description 32
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 241000209140 Triticum Species 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000000227 grinding Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 7
- 239000003925 fat Substances 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 239000011782 vitamin Substances 0.000 abstract description 6
- 235000013343 vitamin Nutrition 0.000 abstract description 6
- 229940088594 vitamin Drugs 0.000 abstract description 6
- 229930003231 vitamin Natural products 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 239000000835 fiber Substances 0.000 abstract description 4
- 239000011574 phosphorus Substances 0.000 abstract description 4
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 4
- 235000013402 health food Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 5
- 238000012986 modification Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000002398 materia medica Substances 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010002515 Animal bite Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 241000270295 Serpentes Species 0.000 description 1
- 208000004078 Snake Bites Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000003779 hair growth Effects 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000003211 malignant effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001256 tonic effect Effects 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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
Abstract
本发明提供了一种香椿鹅蛋面,由以下重量比的原料制备而成:小麦粉75‑85、四季香椿嫩芽10‑20、食盐0.5、鹅蛋3‑5、土鸡蛋6‑8、水10‑15;本发明采用绿色环保的材料配方,富含丰富的蛋白质、钙、磷,维生素、脂肪、糖和粗纤维,是一种纯天然的保健食品,满足人体所需的营养需求,有利于滋阴壮阳、预防中风,适宜人体食用。
Description
技术领域
本发明涉及面食制作领域,具体为一种香椿鹅蛋面。
背景技术
现在市场上的面食大多只含有鸡蛋、面粉等,营养价值较低,不能为顾客提供较丰富的营养物质,满足不了顾客的营养需求,而且面粉是经过精细加工的面粉,纤维素含量很低,长期食用不利于人体的健康。
发明内容
针对上述存在的技术不足,本发明的目的是提供一种香椿鹅蛋面,其富含丰富的蛋白质、钙、磷,维生素、脂肪、糖和粗纤维,是一种纯天然的保健食品,能够滋阴壮阳、预防中风,解决了面食内含有的营养物质较低、不利于人体健康的问题。
为解决上述技术问题,本发明采用如下技术方案:
一种香椿鹅蛋面,由以下重量比的原料制备而成:小麦粉75-85、四季香椿嫩芽10-20、食盐0.5、鹅蛋3-5、土鸡蛋6-8、水10-15。
一种香椿鹅蛋面的制备方法,包括以下步骤:
步骤一:磨小麦粉,取配方量的小麦粉进行研磨,取成品备用;
步骤二:将四季香椿嫩芽进行打浆,取成品备用;
步骤三:将配方量的水、鹅蛋、土鸡蛋、食盐、步骤一磨好的小麦粉、步骤二的春芽浆,充分混合,沿同一方向搅拌均匀,揉、擀40min,得到面团原料;
步骤四:将所得面团原料加入挤出拉伸机中,再经过风干得到面条;
步骤五:将面条装入承装500g或2500g的包装袋中即得成品。
本发明的有益效果在于:本发明采用绿色环保的材料配方,富含丰富的蛋白质、钙、磷,维生素、脂肪、糖和粗纤维,是一种纯天然的保健食品,满足人体所需的营养需求,有利于滋阴壮阳、预防中风,适宜人体食用。
以下结合本发明中主要成分对有益效果作进一步说明:
四季香椿嫩芽:《日华子本草》:“止泄精尿血、暖腰漆、除心腥痼冷、胸中痹冷、痃癖气及腹痛等,食之肥白人。中风失音研汁服;心脾胃痛甚,生研服;蛇犬咬并恶疮,捣敷”。主要功效:补虚壮阳固精、补肾养发生发、消炎止血止痛、行气理血健胃。
鹅蛋:《本草纲目》:甘,温,无毒,宜滋补。主要功效:富含蛋白质、脂肪、矿物质和维生素,有利于滋补身体,补充元气。
小麦粉:《本草纲目》:甘、凉、无毒,宜人食。主要功效:含有蛋白质、淀粉、脂肪、维生素和无机盐,能够为人体提供所需的营养物质。
具体实施方式
本申请所用的原料均符合国际食品原料标准,因此在本申请中单一成分未注明来源,本具体实施例仅仅是对本发明的解释,其并不是对本发明的限制,本领域技术人员在阅读完本说明书后可根据需要对本实施例做出没有创造性贡献的修改,但只要在本发明的权利要求范围内都受到专利法的保护。
实施例1:
一种香椿鹅蛋面,由以下重量的原料制备而成:小麦粉75克、四季香椿嫩芽10克、食盐0.5克、鹅蛋3克、土鸡蛋6克、水10克。
一种香椿鹅蛋面的制备方法,包括以下步骤:
步骤一:磨小麦粉,取75克的小麦粉进行研磨,取成品备用;
步骤二:将10克四季香椿嫩芽进行打浆,取成品备用;
步骤三:将10克的水、3克鹅蛋、6克土鸡蛋、0.5克食盐、步骤一磨好的小麦粉、步骤二的春芽浆,充分混合,沿同一方向搅拌均匀,揉、擀40min,得到面团原料;
步骤四:将所得面团原料加入挤出拉伸机中,再经过风干得到面条;
步骤五:将面条装承装2500g的包装袋中即得成品。
实施例2
一种香椿鹅蛋面,按质量计,其原料为:小麦粉80克、四季香椿嫩芽15克、食盐0.5克、鹅蛋4克、土鸡蛋7克、水13克。
其制备方法同实施例1。
实施例3
一种香椿鹅蛋面,按质量计,其原料为:小麦粉85克、四季香椿嫩芽20克、食盐0.5克、鹅蛋5克、土鸡蛋8克、水15克。
其制备方法同实施例1。
本发明采用绿色环保的材料配方,富含丰富的蛋白质、钙、磷,维生素、脂肪、糖和粗纤维,是一种纯天然的保健食品,满足人体所需的营养需求,有利于滋阴壮阳、预防中风,适宜人体食用。
显然,本领域的技术人员可以对本发明进行各种改动和变型而不脱离本发明的精神和范围。这样,倘若本发明的这些修改和变型属于本发明权利要求及其等同技术的范围之内,则本发明也意图包含这些改动和变型在内。
Claims (2)
1.一种香椿鹅蛋面,其特征在于,由以下重量比的原料制备而成:小麦粉75-85、四季香椿嫩芽10-20、食盐0.5、鹅蛋3-5、土鸡蛋6-8、水10-15。
2.如权利要求1所述的一种香椿鹅蛋面的制备方法,其特征在于,包括以下步骤:
步骤一:磨小麦粉,取配方量的小麦粉进行研磨,取成品备用;
步骤二:将四季香椿嫩芽进行打浆,取成品备用;
步骤三:将配方量的水、鹅蛋、土鸡蛋、食盐、步骤一磨好的小麦粉、步骤二制得的春芽浆,充分混合,沿同一方向搅拌均匀,揉、擀40min,得到面团原料;
步骤四:将所得面团原料加入挤出拉伸机中,再经过风干得到面条;
步骤五:将面条装入承装500g或2500g的包装袋中即得成品。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114515007A (zh) * | 2022-03-02 | 2022-05-20 | 文成国 | 一种治疗肾阴虚和肾阳虚的食疗配方 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20140308401A1 (en) * | 2013-04-16 | 2014-10-16 | Wan Jin Shan Lilmited | Health Food Containing Rice and Flour and Manufacturing Method Thereof |
CN104982820A (zh) * | 2015-06-05 | 2015-10-21 | 安徽猛牛食品有限公司 | 一种香椿方便面及其制备方法 |
CN105533430A (zh) * | 2015-12-21 | 2016-05-04 | 安徽省佛子岭面业有限公司 | 一种小麦低聚肽富硒香椿营养面条 |
CN105558793A (zh) * | 2015-08-10 | 2016-05-11 | 米林林 | 野菜面 |
CN109770219A (zh) * | 2019-02-23 | 2019-05-21 | 太和县香椿种植专业合作社 | 一种香椿面加工方法 |
-
2020
- 2020-07-09 CN CN202010658103.2A patent/CN111700223A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20140308401A1 (en) * | 2013-04-16 | 2014-10-16 | Wan Jin Shan Lilmited | Health Food Containing Rice and Flour and Manufacturing Method Thereof |
CN104982820A (zh) * | 2015-06-05 | 2015-10-21 | 安徽猛牛食品有限公司 | 一种香椿方便面及其制备方法 |
CN105558793A (zh) * | 2015-08-10 | 2016-05-11 | 米林林 | 野菜面 |
CN105533430A (zh) * | 2015-12-21 | 2016-05-04 | 安徽省佛子岭面业有限公司 | 一种小麦低聚肽富硒香椿营养面条 |
CN109770219A (zh) * | 2019-02-23 | 2019-05-21 | 太和县香椿种植专业合作社 | 一种香椿面加工方法 |
Non-Patent Citations (1)
Title |
---|
崔鑫: "香椿营养挂面的工艺探讨", 《食品科技》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114515007A (zh) * | 2022-03-02 | 2022-05-20 | 文成国 | 一种治疗肾阴虚和肾阳虚的食疗配方 |
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