CN113397102A - 一种抹茶挂面 - Google Patents
一种抹茶挂面 Download PDFInfo
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- CN113397102A CN113397102A CN202110750739.4A CN202110750739A CN113397102A CN 113397102 A CN113397102 A CN 113397102A CN 202110750739 A CN202110750739 A CN 202110750739A CN 113397102 A CN113397102 A CN 113397102A
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- matcha
- noodles
- fine dried
- dried noodles
- dough
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 33
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 239000008213 purified water Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 230000017525 heat dissipation Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000003963 antioxidant agent Substances 0.000 abstract description 8
- 230000003078 antioxidant effect Effects 0.000 abstract description 8
- 239000000126 substance Substances 0.000 abstract description 7
- 230000002265 prevention Effects 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 235000013619 trace mineral Nutrition 0.000 abstract description 5
- 239000011573 trace mineral Substances 0.000 abstract description 5
- 230000036039 immunity Effects 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 3
- 201000011510 cancer Diseases 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 108010068370 Glutens Proteins 0.000 abstract description 2
- 235000021312 gluten Nutrition 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 description 6
- 244000269722 Thea sinensis Species 0.000 description 4
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C 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
- 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
Landscapes
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
本发明提供了一种抹茶挂面,由以下质量的原料制备而成:抹茶‑750g、高筋面粉‑50kg、纯净水‑30L;本发明内含有丰富的人体所必须的营养成分和微量元素,能清除机体内过多的有害自由基,能够再生人体内的α‑VE、VC、GSH、SOD等高效抗氧化物质,从而保护和修复抗氧化系统,能增强机体免疫,对防癌、防衰老、提神醒目都有显著效果,而且口感也较佳。
Description
技术领域
本发明涉及食品加工领域,具体为一种抹茶挂面。
背景技术
面食是我国的传统食品,其中挂面因其食用方便,易于贮存而深受人们的喜爱。我国市场上的挂面基本上都是以小麦粉制作或者以小麦粉为主要原料制成。存在着内含的营养物质也较少、无法改善人体的问题。
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抹茶挂面,其解决了下如今挂面内含的营养物质也较少、无法改善人体的问题。
为解决上述技术问题,本发明采用如下技术方案:
一种抹茶挂面,由以下质量的原料制备而成:抹茶-750g、高筋面粉-50kg、纯净水-30L。
优选地,所述抹茶挂面其制备方法如下:
(1)取配方量的高筋面粉、抹茶倒入搅拌机内进行混合搅拌5min,加入配方量的纯净水,再继续搅拌13min,得面团,取出以备用;
(2)将上述的面团放入熟化设备中进行散热,散热至20℃时放入到面条机内进行制面,制成面条,取出以备用;
(4)将上述面条分成七排放入到烤房内,第1-3排的除湿温度不超过22℃,第4-7排除湿温度不超过35℃,烘烤后取出面条即得成品。
本发明的有益效果在于:本发明内含有丰富的茶多酚、咖啡碱、游离氨基酸、叶绿素、蛋白质、芳香物质、纤维素、维生素以及大量的微量元素等,能清除机体内过多的有害自由基,能够再生人体内的α-VE、VC、GSH、SOD等高效抗氧化物质,从而保护和修复抗氧化系统,能增强机体免疫,对防癌、防衰老、提神醒目都有显著效果,而且口感也较佳。
以下结合本发明中主要成分对有益效果作进一步说明:
抹茶:《神农本草经》:“神农尝百草,日遇七十二毒,得荼而解之”,内含有丰富的人体所必须的营养成分和微量元素,其主要成分为茶多酚、咖啡碱、游离氨基酸、叶绿素、蛋白质、芳香物质、纤维素、维生素C、A、B1、B2、B3、B5、B6、E、K、H等,微量元素钾、钙、镁、铁、钠、锌、硒、氟等近30余种,可清除机体内过多的有害自由基,能够再生人体内的α-VE、VC、GSH、SOD等高效抗氧化物质,从而保护和修复抗氧化系统,对增强机体免疫、对防癌、防衰老都有显著效果。
高筋面粉:富有较好的弹性与嚼感。
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1,一种抹茶挂面,由以下质量的原料制备而成:抹茶-750g、高筋面粉-50kg、纯净水-30L。
进一步的,所述抹茶挂面其制备方法如下:
(1)取配方量的高筋面粉、抹茶倒入搅拌机内进行混合搅拌5min,加入配方量的纯净水,再继续搅拌13min,得面团,取出以备用;
(2)将上述的面团放入熟化设备中进行散热,散热至20℃时放入到面条机内进行制面,制成面条,取出以备用;
(4)将上述面条分成七排放入到烤房内,第1-3排的除湿温度不超过22℃,第4-7排除湿温度不超过35℃,烘烤后取出面条即得成品。
本发明内含有丰富的人体所必须的营养成分和微量元素,能清除机体内过多的有害自由基,能够再生人体内的α-VE、VC、GSH、SOD等高效抗氧化物质,从而保护和修复抗氧化系统,能增强机体免疫,对防癌、防衰老、提神醒目都有显著效果,而且口感也较佳。
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)
1.一种抹茶挂面,其特征在于,由以下质量的原料制备而成:抹茶-750g、高筋面粉-50kg、纯净水-30L。
2.如权利要求1所述的一种抹茶挂面,其特征在于,所述抹茶挂面其制备方法如下:
(1)取配方量的高筋面粉、抹茶倒入搅拌机内进行混合搅拌5min,加入配方量的纯净水,再继续搅拌13min,得面团,取出以备用;
(2)将上述的面团放入熟化设备中进行散热,散热至20℃时放入到面条机内进行制面,制成面条,取出以备用;
(4)将上述面条分成七排放入到烤房内,第1-3排的除湿温度不超过22℃,第4-7排除湿温度不超过35℃,烘烤后取出面条即得成品。
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Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006020502A (ja) * | 2004-07-06 | 2006-01-26 | Kourakuen Corp | 麺類およびその製造方法 |
CN102894279A (zh) * | 2012-10-19 | 2013-01-30 | 宜垦(天津)农业制品有限公司 | 一种营养挂面及其制备方法 |
CN103120281A (zh) * | 2013-03-15 | 2013-05-29 | 安徽雁湖面粉有限公司 | 一种抹茶挂面及其制备方法 |
CN103431285A (zh) * | 2013-08-06 | 2013-12-11 | 韩玲玲 | 一种抹茶粉食品及其加工方法 |
CN105410658A (zh) * | 2015-12-10 | 2016-03-23 | 南陵百绿汇农业科技有限公司 | 一种地捻抹茶挂面及制备方法 |
TW202119937A (zh) * | 2019-09-30 | 2021-06-01 | 日商J 制油股份有限公司 | 麵條用助分散劑 |
-
2021
- 2021-07-01 CN CN202110750739.4A patent/CN113397102A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006020502A (ja) * | 2004-07-06 | 2006-01-26 | Kourakuen Corp | 麺類およびその製造方法 |
CN102894279A (zh) * | 2012-10-19 | 2013-01-30 | 宜垦(天津)农业制品有限公司 | 一种营养挂面及其制备方法 |
CN103120281A (zh) * | 2013-03-15 | 2013-05-29 | 安徽雁湖面粉有限公司 | 一种抹茶挂面及其制备方法 |
CN103431285A (zh) * | 2013-08-06 | 2013-12-11 | 韩玲玲 | 一种抹茶粉食品及其加工方法 |
CN105410658A (zh) * | 2015-12-10 | 2016-03-23 | 南陵百绿汇农业科技有限公司 | 一种地捻抹茶挂面及制备方法 |
TW202119937A (zh) * | 2019-09-30 | 2021-06-01 | 日商J 制油股份有限公司 | 麵條用助分散劑 |
Non-Patent Citations (2)
Title |
---|
周坚等: "超微茶食品加工技术研究", 《安徽农业科学》 * |
曾洁等: "抹茶粉对油炸方便面抗氧化性的影响", 《食品与发酵工业》 * |
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