CN112869009A - 一种野菜面配方及方法 - Google Patents
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Classifications
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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
- 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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- 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
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- 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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Abstract
本发明公开了一种野菜面配方及方法,涉及面条制造技术领域,其所述野菜面的原料按照质量份包含:马齿苋汁190‑390g、筋力源F 3‑8g、无菌蛋蛋清5‑12g、丙酸钠0.1‑0.2g、小麦面粉245‑490g、棒子面粉245‑490g、蔬菜粉7‑15g、盐水35‑70g。该野菜面配方及方法,通过以马齿苋汁主要材料制备的野菜面,能最大程度保持其营养成分不丢失,具有风味独特、天然无污染、安全无农残、营养价值高、药食同源等特点,食用之后对人体有众多好处,能够起到延缓衰老、抗氧化、降低血压、降血脂、预防心脑血管疾病的作用,而且具有清热利湿、解毒消肿、止渴、利尿的功效,从而使得该野菜面营养丰富,能够起到养生保健、预防疾病的作用。
Description
技术领域
本发明涉及面条制造技术领域,具体为一种野菜面配方及方法。
背景技术
挂面是一种细若发丝、洁白光韧,并且耐存、耐煮的手工面食,有圆而细的,也有宽而扁的,主要品种有普通挂面、花色挂面、手工挂面等。目前,挂面已形成主食型、风味型、营养型、保健型等共同发展的格局。挂面因口感好、食用方便、价格低、易于贮存,一直是人们喜爱的主要面食之一。
随着社会的发展和时代的进步,人们已不满足于吃饱,对吃的要求更加合理化和科学化,吃出健康已成为人们饮食文化追求的新目标。
野菜具有风味独特、天然无污染、安全无农残、营养价值高、药食同源等特点,它们不仅孕育了栽培蔬菜,还具有栽培蔬菜无可比拟的营养价值、药用功效和保健功能等多功能性。
虽然现在也开发有混合面挂面、鸡蛋挂面等,但营养价值还是比较单一,也不能起到养生保健、预防疾病,从而不能满足食用者的食用需求。
因此,我们提出一种野菜面配方来解决上述问题。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了一种野菜面配方及方法,解决了虽然现在也开发有混合面挂面、鸡蛋挂面等,但营养价值还是比较单一,也不能起到养生保健、预防疾病,从而不能满足食用者的食用需求的问题。
(二)技术方案
为达到以上目的,本发明采取的技术方案是:一种野菜面配方,所述野菜面的原料按照质量份包含:马齿苋汁190-390g、筋力源F 3-8g、无菌蛋蛋清5-12g、丙酸钠0.1-0.2g、小麦面粉245-490g、棒子面粉245-490g、蔬菜粉7-15g、盐水35-70g。
优选的,所述野菜面的原料按照质量份包含:马齿苋汁195g、筋力源4g、无菌蛋蛋清6g、丙酸钠0.1g、小麦面粉245g、棒子面粉245g、蔬菜粉8g、盐水35g。
优选的,所述野菜面的原料按照质量份包含:马齿苋汁390g、筋力源F 8g、无菌蛋蛋清12g、丙酸钠0.2g、小麦面粉490g、棒子面粉490g、蔬菜粉15g、盐水70g。
优选的,所述蔬菜粉为:胡萝卜粉、南瓜粉、番茄粉、菠菜粉、芹菜粉、山药粉其中的一种。
优选的,所述马齿苋汁的制造方法包括以下步骤:
A1、取料:新鲜马齿苋100g,凉白开水95g;
A2、清洗:将新鲜的马齿苋摘去老根和坏叶子,用清水反复清水三遍;
A3、浸泡:将清洗后的马齿苋放入适量的盐水中浸泡十分钟:
A4、切碎:将浸泡后的马齿苋捞出控水,稍微切碎;
A5、打汁:将切碎后的马齿苋和凉白开水放入榨汁机内,搅拌打汁。
一种野菜面的制造方法,包括以下步骤:
S1、备料:马齿苋汁195g、筋力源F 4g、无菌蛋蛋清6g、丙酸钠0.1g、小麦面粉245g、棒子面粉245g、胡萝卜粉8g、盐水35g;
S2、搅拌:小麦面、棒子面粉和蔬菜粉放入同一个容器内,然后将小麦面、棒子面粉和蔬菜粉搅拌均匀,备用;
S3、和面:将筋力源F用30℃左右的温水溶解后倒入容器内,然后再将无菌蛋蛋清、马齿苋汁和盐水依次倒入容器内,之后先用筷子往一个方向打,再揉成野菜面团;
S4、醒面:在容器上盖上盖子,将揉成的野菜面团静置醒发30分钟;
S5、轧面:将野菜面条放入压面机内,反复辊制四次,而后放入自动挂面机内轧成挂面,轧好的野菜面条上撒点适量的干淀粉,自然晾干,得到野菜面。
(三)有益效果
本发明的有益效果在于:
1、该野菜面配方及方法,通过以马齿苋汁主要材料制备的野菜面,能最大程度保持其营养成分不丢失,具有风味独特、天然无污染、安全无农残、营养价值高、药食同源等特点,食用之后对人体有众多好处,能够起到延缓衰老、抗氧化、降低血压、降血脂、预防心脑血管疾病的作用,而且具有清热利湿、解毒消肿、止渴、利尿的功效,从而使得该野菜面营养丰富,能够起到养生保健、预防疾病的作用。
2、该野菜面配方及方法,通过多种原料所制备的野菜面,制造简单,面条劲道、口感好,色泽漂亮、保鲜时间长,便于储存,深受青少年、中老年人喜爱。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
本发明提供一种技术方案:一种野菜面配方,野菜面的原料按照质量份包含:马齿苋汁190-390g、筋力源F 3-8g、无菌蛋蛋清5-12g、丙酸钠0.1-0.2g、小麦面粉245-490g、棒子面粉245-490g、蔬菜粉7-15g、盐水35-70g。
蔬菜粉为:胡萝卜粉、南瓜粉、番茄粉、菠菜粉、芹菜粉、山药粉其中的一种。
马齿苋汁的制造方法包括以下步骤:
A1、取料:新鲜马齿苋100g,凉白开水95g;
A2、清洗:将新鲜的马齿苋摘去老根和坏叶子,用清水反复清水三遍;
A3、浸泡:将清洗后的马齿苋放入适量的盐水中浸泡十分钟:
A4、切碎:将浸泡后的马齿苋捞出控水,稍微切碎;
A5、打汁:将切碎后的马齿苋和凉白开水放入榨汁机内,搅拌打汁。
实施例一:
一种野菜面配方,野菜面的原料按照质量份包含:马齿苋汁195g、筋力源4g、无菌蛋蛋清6g、丙酸钠0.1g、小麦面粉245g、棒子面粉245g、蔬菜粉8g、盐水35g。
一种野菜面配方,野菜面的原料按照质量份包含:马齿苋汁390g、筋力源F 8g、无菌蛋蛋清12g、丙酸钠0.2g、小麦面粉490g、棒子面粉490g、蔬菜粉15g、盐水70g。
一种野菜面的制造方法,包括以下步骤:
S1、备料:马齿苋汁195g、筋力源F 4g、无菌蛋蛋清6g、丙酸钠0.1g、小麦面粉245g、棒子面粉245g、胡萝卜粉8g、盐水35g;
S2、搅拌:小麦面、棒子面粉和蔬菜粉放入同一个容器内,然后将小麦面、棒子面粉和蔬菜粉搅拌均匀,备用;
S3、和面:将筋力源F用30℃左右的温水溶解后倒入容器内,然后再将无菌蛋蛋清、马齿苋汁和盐水依次倒入容器内,之后先用筷子往一个方向打,再揉成野菜面团;
S4、醒面:在容器上盖上盖子,将揉成的野菜面团静置醒发30分钟;
S5、轧面:将野菜面条放入压面机内,反复辊制四次,而后放入自动挂面机内轧成挂面,轧好的野菜面条上撒点适量的干淀粉,自然晾干,得到野菜面。
本发明以马齿苋汁主要材料制备的野菜面,能最大程度保持其营养成分不丢失,具有风味独特、天然无污染、安全无农残、营养价值高、药食同源等特点,食用之后对人体有众多好处,能够起到延缓衰老、抗氧化、降低血压、降血脂、预防心脑血管疾病的作用,而且具有清热利湿、解毒消肿、止渴、利尿的功效,从而使得该野菜面营养丰富,能够起到养生保健、预防疾病的作用。
本发明通过多种原料所制备的野菜面,制造简单,面条劲道、口感好,色泽漂亮、保鲜时间长,便于储存,深受青少年、中老年人喜爱。
以上所述的具体实施方式,对本发明的目的、技术方案和有益效果进行了进一步详细说明,所应理解的是,以上所述仅为本发明的具体实施方式而已,并不用于限制本发明,凡在本发明的精神和原则之内,所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (6)
1.一种野菜面配方,其特征在于:所述野菜面的原料按照质量份包含:马齿苋汁190-390g、筋力源F 3-8g、无菌蛋蛋清5-12g、丙酸钠0.1-0.2g、小麦面粉245-490g、棒子面粉245-490g、蔬菜粉7-15g、盐水35-70g。
2.根据权利要求1所述的一种野菜面配方,其特征在于:所述野菜面的原料按照质量份包含:马齿苋汁195g、筋力源4g、无菌蛋蛋清6g、丙酸钠0.1g、小麦面粉245g、棒子面粉245g、蔬菜粉8g、盐水35g。
3.根据权利要求1所述的一种野菜面配方,其特征在于:所述野菜面的原料按照质量份包含:马齿苋汁390g、筋力源F 8g、无菌蛋蛋清12g、丙酸钠0.2g、小麦面粉490g、棒子面粉490g、蔬菜粉15g、盐水70g。
4.根据权利要求1所述的一种野菜面配方,其特征在于:所述蔬菜粉为:胡萝卜粉、南瓜粉、番茄粉、菠菜粉、芹菜粉、山药粉其中的一种。
5.根据权利要求1所述的一种野菜面配方,其特征在于:所述马齿苋汁的制造方法包括以下步骤:
A1、取料:新鲜马齿苋100g,凉白开水95g;
A2、清洗:将新鲜的马齿苋摘去老根和坏叶子,用清水反复清水三遍;
A3、浸泡:将清洗后的马齿苋放入适量的盐水中浸泡十分钟:
A4、切碎:将浸泡后的马齿苋捞出控水,稍微切碎;
A5、打汁:将切碎后的马齿苋和凉白开水放入榨汁机内,搅拌打汁。
6.一种野菜面的制造方法,包括以下步骤:
S1、备料:马齿苋汁195g、筋力源F 4g、无菌蛋蛋清6g、丙酸钠0.1g、小麦面粉245g、棒子面粉245g、胡萝卜粉8g、盐水35g;
S2、搅拌:小麦面、棒子面粉和蔬菜粉放入同一个容器内,然后将小麦面、棒子面粉和蔬菜粉搅拌均匀,备用;
S3、和面:将筋力源F用30℃左右的温水溶解后倒入容器内,然后再将无菌蛋蛋清、马齿苋汁和盐水依次倒入容器内,之后先用筷子往一个方向打,再揉成野菜面团;
S4、醒面:在容器上盖上盖子,将揉成的野菜面团静置醒发30分钟;
S5、轧面:将野菜面条放入压面机内,反复辊制四次,而后放入自动挂面机内轧成挂面,轧好的野菜面条上撒点适量的干淀粉,自然晾干,得到野菜面。
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CN104757401A (zh) * | 2015-03-23 | 2015-07-08 | 周琪 | 一种山野菜挂面 |
CN107173686A (zh) * | 2017-05-27 | 2017-09-19 | 许昌学院 | 一种马齿苋挂面及其制备方法 |
CN107788358A (zh) * | 2016-08-31 | 2018-03-13 | 黄春华 | 一种马齿苋保健面条 |
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CN104757401A (zh) * | 2015-03-23 | 2015-07-08 | 周琪 | 一种山野菜挂面 |
CN107788358A (zh) * | 2016-08-31 | 2018-03-13 | 黄春华 | 一种马齿苋保健面条 |
CN107173686A (zh) * | 2017-05-27 | 2017-09-19 | 许昌学院 | 一种马齿苋挂面及其制备方法 |
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