CN111869823A - 一种丹凤牡丹面条及其生产方法 - Google Patents
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Abstract
本发明公开了一种丹凤牡丹面条,其包括88%的精制面粉、8%的山药面粉、2%的牡丹面粉和2%的丹凤牡丹籽油;本产品使用的时候,选用适量丹凤牡丹面粉、精制面粉、丹凤牡丹籽油、食用胶、纳米钙、聚赖氨酸混合制成的面条,具有能舒养肝气,会通经脉、降血压、降血脂、抗栓、增强体质、消炎、安神、活血、养血等功效;丹凤牡丹面粉的添加既增加了膳食纤维的含量又无纤维的粗糙感,口感细滑;纳米钙的添加既强化了人们饮食中易缺乏的钙,又易于钙的吸收;聚赖氨酸的添加既起到防腐保鲜作用,又强化了营养;食用胶的添加可改善面团黏弹性、保水性,使面条滑爽,不糊汤。丹凤牡丹面条的生产方法工艺简单、节能、可操作性强、可实现工厂化生产。
Description
技术领域
本发明属于食品加工技术领域,具体的说,尤其涉及一种丹凤牡丹面条及其生产方法。
背景技术
社会的进步,人们对自身的健康越来越重视。除了日常的锻炼之外,人们越来越重视食品的营养问题。随着人们的重视,各种营养保健品应运而生。
但是,现有的保健品存在着不少的问题,主要体现在两个方面,一是现有的保健品口感不佳,或者依靠各种添加剂来避免口感不佳,这两种都不能用根本上解决问题。口感不佳的保健品,会影响食欲,食欲的减少也会影响其他营养成分的摄入。而添加了大量添加剂的保健品虽然增加了食欲,但是添加剂也会对身体的成长造成不良的影响,长期食用会留下各种隐患。二是保健品摄入量增加,必然导致自身其他必须的营养成分,比如说依靠五谷杂粮摄入的蛋白质,摄入量大大减少,也会影响自身的营养摄入。
市场上的保健食品种类越来越多,与此同时,人们对食品的品质和口味也提出了更多的要求,作为中国人喜爱的面条也是如此,传统的面条已经不能满足人们的需求,传统的面条越来越精细,使得面条的营养价值大打折扣,不能满足人们的营养所需。由于人们对于养生保健知识的越来越多的了解,人们开始对面条的品质、营养养生价值提出了更多的要求,这也不断促使着我们在面条领域中不断研发与拓展;
中国是世界牡丹的发祥地和世界牡丹王国。牡丹不仅有观赏价值,而且还具有很高的药用价值。将牡丹的根加工制成“丹皮”,是名贵的中草药。其性微寒,味辛,无毒,入心、肝、肾三经,有散瘀血、清血、和血、止痛、通经之作用,还有降低血压、抗菌消炎之功效,久服可益身延寿;2013年10月30日,国家卫生和计划生育委员会公告2013年第4号批准丹凤牡丹花为新食品原料,如何将丹凤牡丹的营养成分与精制面粉混合制成适合食用并且保证营养的保健食品,是一个亟待解决的问题。
发明内容
为了达到上述目的,本发明采用的技术方案为,本发明提供一种丹凤牡丹面条,其中,包括如下原料:精制面粉、山药面粉、牡丹面粉。
优选的,上述原料的重量份比份比为:所述精制面粉85--91份、山药面粉5-11份、牡丹面粉1-7份。
优选的,所述牡丹面粉的原材料为丹凤牡丹。
优选的,所述牡丹面粉制作时,选择50%的丹凤牡丹花蕊面粉、50%的丹凤牡丹花瓣面粉。
优选的,还包括食用胶0.8--6份、纳米钙0.01--0.3份、聚赖氨酸0.01--0.05份;
优选的,所述食用胶选用瓜尔豆胶、海藻酸钠、变性淀粉或黄原胶。
优选的,所述纳米钙为L-天门冬氨酸螯合钙。
优选的,包括丹凤牡丹面粉的制备和面条的生产。
所述丹凤牡丹面粉的制备工艺包括如下步骤:
步骤一:将发育完全成熟的花蕾,在开放前对花蕾进行采收、清洗、干燥得到表皮无水花蕾;
步骤二:将步骤一表皮无水花蕾进行预处理,将表皮无水花蕾进行花瓣、花蕊分离,分别得到花瓣,花蕊;
步骤三:将步骤二中的花瓣、花蕊分别进行干燥脱水,得到干燥花瓣,花蕊;
步骤四:将步骤三中干燥花瓣破碎制备成花瓣面粉;干燥花蕊破碎制备成花蕊面粉。
优选的,所述面条的生产方法包括如下步骤,
S1,按配方将牡丹面粉、精制面粉、食用胶、纳米钙、聚赖氨酸放入和面机中搅拌均匀,慢慢加入30-35%的水温为20-30℃的水和面,和至15--20分钟直到面粉呈均匀小颗粒状,再次加入2%的丹凤牡丹籽油继续搅拌均匀,和面时间为28-32分钟;
S2,将和好的面粉加入到面条机中,经反复多次辊压、折叠,最后压成均匀的表面光滑的厚度在1--1.5毫米之间的面皮,然后将面皮经过切割制成面条;
S3,将面条制成条状、面片状、波纹块状或小团状,用100℃蒸汽蒸3-5分钟;
S4,用70-80℃热风干燥至水分在12.5%以下,冷却至室温,经包装得丹凤牡丹面条成品。
有益效果:与现有技术相比,本发明的优点和积极效果在于,本产品使用的时候,选用适量丹凤牡丹面粉、精制面粉、丹凤牡丹籽油、食用胶、纳米钙、聚赖氨酸混合制成的面条,具有能舒养肝气,会通经脉、降血压、降血脂、抗栓、增强体质、消炎、安神、活血、养血、化瘀、止痛、凉血等功效;丹凤牡丹面粉的制备过程采用滚筒式微波烘干机烘干,干燥速度快并节约能源;丹凤牡丹面粉的添加既增加了膳食纤维的含量又无纤维的粗糙感,口感细滑;纳米钙的添加既强化了人们饮食中易缺乏的钙,又易于钙的吸收;聚赖氨酸的添加既起到防腐保鲜作用,又强化了营养;食用胶的添加可改善面团黏弹性、保水性,使面条滑爽,不糊汤。丹凤牡丹面条的生产方法工艺简单、节能、可操作性强、可实现工厂化生产。
具体实施方式
下面结合具体实施方式对本专利的技术方案作进一步详细地说明。
实施例
为了能够更清楚地理解本发明的上述目的、特征和优点,下面结合和实施例对本发明做进一步说明。需要说明的是,在不冲突的情况下,本申请的实施例及实施例中的特征可以相互组合。
在下面的描述中阐述了很多具体细节以便于充分理解本发明,但是,本发明还可以采用不同于在此描述的其他方式来实施,因此,本发明并不限于下面公开说明书的具体实施例的限制。
本方案提供了一种丹凤牡丹面条,其中,包括如下原料:精制面粉、山药面粉、牡丹面粉。
具体实施例1,
一种丹凤牡丹面条,其中,包括如下原料:精制面粉、山药面粉、牡丹面粉,上述原料的重量份比份比为:所述精制面粉85份、山药面粉5份、牡丹面粉1份、食用胶0.8份、纳米钙0.01份、聚赖氨酸0.01份。
具体实施例2
一种丹凤牡丹面条,其中,包括如下原料:精制面粉、山药面粉、牡丹面粉,上述原料的重量份比份比为,精制面粉91份、山药面粉11份、牡丹面粉7份、食用胶6份、纳米钙0.3份、聚赖氨酸0.05份;
具体实施例3
一种丹凤牡丹面条,其中,包括如下原料:精制面粉、山药面粉、牡丹面粉,上述原料的重量份比份比为,精制面粉88份、山药面粉8份、牡丹面粉4份、食用胶2.9份、纳米钙0.2份、聚赖氨酸0.03份;
具体的说,上述实施例中提到的所述牡丹面粉的原材料为丹凤牡丹。进一步的说,所述牡丹面粉制作时,选择50%的丹凤牡丹花蕊面粉、50%的丹凤牡丹花瓣面粉。
进一步的说,所述食用胶选用瓜尔豆胶、海藻酸钠、变性淀粉或黄原胶。
进一步的说,所述纳米钙为L-天门冬氨酸螯合钙。
上述配方原料的丹凤牡丹面条的制作方法,具体包括丹凤牡丹面粉的制备和面条的生产,其中,所述丹凤牡丹面粉的制备工艺包括如下步骤:
步骤一:将发育完全成熟的花蕾,在开放前对花蕾进行采收、清洗、干燥得到表皮无水花蕾;
步骤二:将步骤一表皮无水花蕾进行预处理,将表皮无水花蕾进行花瓣、花蕊分离,分别得到花瓣,花蕊;
步骤三:将步骤二中的花瓣、花蕊分别进行干燥脱水,得到干燥花瓣,花蕊;
步骤四:将步骤三中干燥花瓣破碎制备成花瓣面粉;干燥花蕊破碎制备成花蕊面粉。
优选的,所述面条的生产方法包括如下步骤,
S1,按配方将牡丹面粉、精制面粉、食用胶、纳米钙、聚赖氨酸放入和面机中搅拌均匀,慢慢加入30-35%的水温为20-30℃的水和面,和至15--20分钟直到面粉呈均匀小颗粒状,再次加入2%的丹凤牡丹籽油继续搅拌均匀,和面时间为28-32分钟;
S2,将和好的面粉加入到面条机中,经反复多次辊压、折叠,最后压成均匀的表面光滑的厚度在1--1.5毫米之间的面皮,然后将面皮经过切割制成面条;
S3,将面条制成条状、面片状、波纹块状或小团状,用100℃蒸汽蒸3-5分钟;
S4,用70-80℃热风干燥至水分在12.5%以下,冷却至室温,经包装得丹凤牡丹面条成品。
本产品使用的时候,选用适量丹凤牡丹面粉、精制面粉、丹凤牡丹籽油、食用胶、纳米钙、聚赖氨酸混合制成的面条,具有能舒养肝气,会通经脉、降血压、降血脂、抗栓、增强体质、消炎、安神、活血、养血、化瘀、止痛、凉血等功效;丹凤牡丹面粉的制备过程采用滚筒式微波烘干机烘干,干燥速度快并节约能源;丹凤牡丹面粉的添加既增加了膳食纤维的含量又无纤维的粗糙感,口感细滑;纳米钙的添加既强化了人们饮食中易缺乏的钙,又易于钙的吸收;聚赖氨酸的添加既起到防腐保鲜作用,又强化了营养;食用胶的添加可改善面团黏弹性、保水性,使面条滑爽,不糊汤。丹凤牡丹面条的生产方法工艺简单、节能、可操作性强、可实现工厂化生产。
以上所述,仅是本发明的较佳实施例而已,并非是对本发明作其它形式的限制,任何熟悉本专业的技术人员可能利用上述揭示的技术内容加以变更或改型为等同变化的等效实施例应用于其它领域,但是凡是未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与改型,仍属于本发明技术方案的保护范围。
Claims (10)
1.一种丹凤牡丹面条,其特征在于,包括如下原料:精制面粉、山药面粉、牡丹面粉。
2.根据权利要求1所述的一种丹凤牡丹面条,其特征在于,上述原料的重量份比份比为:所述精制面粉85--91份、山药面粉5-11份、牡丹面粉1-7份。
3.根据权利要求1所述的一种丹凤牡丹面条,其特征在于,所述牡丹面粉的原材料为丹凤牡丹。
4.根据权利要求3所述的一种丹凤牡丹面条,其特征在于,所述牡丹面粉制作时,选择50%的丹凤牡丹花蕊面粉、50%的丹凤牡丹花瓣面粉。
5.根据权利要求1所述的一种丹凤牡丹面条,其特征在于,还包括食用胶0.8--6份、纳米钙0.01--0.3份、聚赖氨酸0.01--0.05份。
6.根据权利要求5所述的一种丹凤牡丹面条,其特征在于,所述食用胶选用瓜尔豆胶、海藻酸钠、变性淀粉或黄原胶。
7.根据权利要求5中任意一项所述一种丹凤牡丹面条,其特征在于,所述纳米钙为L-天门冬氨酸螯合钙。
8.一种如权利要求1所述的丹凤牡丹面条的制备方法,其特征在于,包括丹凤牡丹面粉的制备和面条的生产。
9.根据权利要求5所述的丹凤牡丹面条的制备方法,其特征在于,所述丹凤牡丹面粉的制备工艺包括如下步骤:
步骤一:将发育完全成熟的花蕾,在开放前对花蕾进行采收、清洗、干燥得到表皮无水花蕾;
步骤二:将步骤一表皮无水花蕾进行预处理,将表皮无水花蕾进行花瓣、花蕊分离,分别得到花瓣,花蕊;
步骤三:将步骤二中的花瓣、花蕊分别进行干燥脱水,得到干燥花瓣,花蕊;
步骤四:将步骤三中干燥花瓣破碎制备成花瓣面粉;干燥花蕊破碎制备成花蕊面粉。
10.根据权利要求9所述的丹凤牡丹面条的制备方法,其特征在于,所述面条的生产方法包括如下步骤,
S1,按配方将牡丹面粉、精制面粉、食用胶、纳米钙、聚赖氨酸放入和面机中搅拌均匀,慢慢加入30-35%的水温为20-30℃的水和面,和至15--20分钟直到面粉呈均匀小颗粒状,再次加入2%的丹凤牡丹籽油继续搅拌均匀,和面时间为28-32分钟;
S2,将和好的面粉加入到面条机中,经反复多次辊压、折叠,最后压成均匀的表面光滑的厚度在1--1.5毫米之间的面皮,然后将面皮经过切割制成面条;
S3,将面条制成条状、面片状、波纹块状或小团状,用100℃蒸汽蒸3-5分钟;
S4,用70-80℃热风干燥至水分在12.5%以下,冷却至室温,经包装得丹凤牡丹面条成品。
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