CN112314860A - 一种养生面条的制备方法 - Google Patents
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- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
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- 230000009286 beneficial effect Effects 0.000 description 3
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- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
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- 240000003768 Solanum lycopersicum Species 0.000 description 1
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- WPVSVIXDXMNGGN-UHFFFAOYSA-N beta-bitter acid Natural products CC(C)CC(=O)C1=C(O)C(CC=C(C)C)(CC=C(C)C)C(=O)C(CC=C(C)C)=C1O WPVSVIXDXMNGGN-UHFFFAOYSA-N 0.000 description 1
- NKDFYOWSKOHCCO-UHFFFAOYSA-N beta-ecdysone Natural products C1C(O)C(O)CC2(C)C(CCC3(C(C(C)(O)C(O)CCC(C)(O)C)CCC33O)C)C3=CC(=O)C21 NKDFYOWSKOHCCO-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 230000002708 enhancing effect Effects 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
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- 238000004898 kneading Methods 0.000 description 1
- LSDULPZJLTZEFD-UHFFFAOYSA-N lupulone Chemical compound CC(C)CC(=O)C1=C(O)C(CC=C(C)C)=C(O)C(CC=C(C)C)(CC=C(C)C)C1=O LSDULPZJLTZEFD-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003075 phytoestrogen Substances 0.000 description 1
- YCVPRTHEGLPYPB-UHFFFAOYSA-N pinosylvine Natural products OC1=CC(O)=CC(C=CC=2C=CC=CC=2)=C1 YCVPRTHEGLPYPB-UHFFFAOYSA-N 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 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
- 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
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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)
- Botany (AREA)
- Noodles (AREA)
Abstract
本发明公开了一种养生面条的制备方法，包括如下顺序的步骤：a、将春季采摘的桑叶的嫩叶晾晒3～5h；b、将晾晒后的桑叶利用滚筒式杀青机杀青；c、将杀青后的桑叶烘干至水分低于5％，粉碎后待用；d、将桑叶、红枣、枸杞、甘草，酸枣仁、葛根、党参混合后使用纯净水泡制5～7小时，再加入纯净水温火熬制3～4小时，倒出药汁；e、将步骤c中粉碎后桑叶与面粉按照1:4～6的质量比进行混合；f、将步骤e得到的桑面混合物加入步骤d中制得的药汁和水制备面条。本发明的桑叶挂面颜色清新、味道清香、口感爽滑，而且桑叶中的有效成分在经过发酵之后能够让人体的肠道全面吸收。
Description
技术领域
本发明涉及面条技术领域，具体涉及一种养生面条的制备方法。
背景技术
桑叶，味甘苦，性寒，含有脱皮固酮、中膝固酮、羽扇豆酮及微量的芸香苷、桑苷等多少种氨基酸和维生素、绿叶酸、叶酸、延胡酸等，还含有铜、锌、植物雌激素等人体所需物质；此外，桑叶还兼有润肺凉血、可治疗燥热伤肺、咳血等病，具有补益和抗衰老的功效。近年来，市售的花色挂面有菠菜挂面、番茄挂面、鸡蛋挂面等，都是以增强营养性为目的，保健效果不足。市场上也有桑叶挂面，均是用桑叶汁或桑叶粉直接和面所得，不利于人体吸收桑叶中的有益物质，桑叶的利用率低，也达不到预期的保健效果。
发明内容
本发明的目的在于提供一种成本低、口感佳、且具有保健养生功能的养生面条的制备方法。
本发明的具体技术方案如下：一种养生面条的制备方法，包括如下顺序的步骤：
a、将春季采摘的桑叶的嫩叶晾晒3～5h；
b、将晾晒后的桑叶利用滚筒式杀青机杀青，筒壁温度设置在200～260℃，时间设置为3～4分钟；
c、将杀青后的桑叶烘干至水分低于5％，粉碎后待用；
d、将桑叶、红枣、枸杞、甘草，酸枣仁、葛根、党参混合后使用纯净水泡制5～7小时，再加入纯净水温火熬制3～4小时，倒出药汁；
e、将步骤c中粉碎后桑叶与面粉按照1:4～6的质量比进行混合；
f、将步骤e得到的桑面混合物加入步骤d中制得的药汁和水制备面条。
本发明的有益效果：本发明的桑叶挂面颜色清新、味道清香、口感爽滑，而且桑叶中的有效成分在经过发酵之后能够让人体的肠道全面吸收。
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。
一种养生面条的制备方法，包括如下顺序的步骤：
a、将春季采摘的桑叶的嫩叶晾晒3～5h；
b、将晾晒后的桑叶利用滚筒式杀青机杀青，筒壁温度设置在200～260℃，时间设置为3～4分钟；
c、将杀青后的桑叶烘干至水分低于5％，粉碎后待用；
d、将桑叶、红枣、枸杞、甘草，酸枣仁、葛根、党参混合后使用纯净水泡制5～7小时，再加入纯净水温火熬制3～4小时，倒出药汁；
e、将步骤c中粉碎后桑叶与面粉按照1:4～6的质量比进行混合；
f、将步骤e得到的桑面混合物加入步骤d中制得的药汁和水制备面条。
Claims (1)
1.一种养生面条的制备方法，其特征在于：包括如下顺序的步骤：
a、将春季采摘的桑叶的嫩叶晾晒3～5h；
b、将晾晒后的桑叶利用滚筒式杀青机杀青，筒壁温度设置在200～260℃，时间设置为3～4分钟；
c、将杀青后的桑叶烘干至水分低于5％，粉碎后待用；
d、将桑叶、红枣、枸杞、甘草，酸枣仁、葛根、党参混合后使用纯净水泡制5～7小时，再加入纯净水温火熬制3～4小时，倒出药汁；
e、将步骤c中粉碎后桑叶与面粉按照1:4～6的质量比进行混合；
f、将步骤e得到的桑面混合物加入步骤d中制得的药汁和水制备面条。
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|---|---|---|---|
| CN202011300418.6A CN112314860A (zh) | 2020-11-18 | 2020-11-18 | 一种养生面条的制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011300418.6A CN112314860A (zh) | 2020-11-18 | 2020-11-18 | 一种养生面条的制备方法 |
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| Publication Number | Publication Date |
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| CN112314860A true CN112314860A (zh) | 2021-02-05 |
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| CN202011300418.6A Withdrawn CN112314860A (zh) | 2020-11-18 | 2020-11-18 | 一种养生面条的制备方法 |
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| Country | Link |
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2020
- 2020-11-18 CN CN202011300418.6A patent/CN112314860A/zh not_active Withdrawn
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Application publication date: 20210205 |