CN103549277B - 一种山药高粱米面面条及其制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种山药高粱米面面条及其制作方法。以鲜山药、高粱米面粉、食盐为原料加适量的水加工制作的山药高粱米面面条。其技术要点是原料用量重量比为：高粱米面∶鲜山药∶食盐∶水=1∶0.25～0.35∶0.02-0.04∶0.25～0.30。制作方法为将鲜山药洗净、去皮、切片、沸水中焯0.5～1分钟，和高粱米面和面后，经压延、切条、晾干、切断、计量、包装后成为成品。此方法的显著优点是保留了高粱米与山药的双重营养保健成分，短时间沸水焯过的山药片既避免了山药的褐变又保留了生山药的粘性，山药浆所具有的粘度替代了常用的明胶添加剂，山药浆与松散的高粱米面很好地粘结一起，生产出的面条筋道，有较好的口感。
Description
技术领域
本发明属于食品加工技术领域，具体涉及特色风味面条及其制作方法，更具体地说是一种山药高粱米面面条及其制作方法。
背景技术
高梁的果实称为高粱米，通常含淀粉60%—70%。每100克高梁米中含蛋白质8.4克，脂肪2.7克，碳水化合物75.6克，钙7毫克，粗纤维0.3克，灰分0.4克，钙17毫克，磷188毫克、铁4.1毫克，硫胺素0.14毫克，核黄素0.07毫克，尼克酸0.6毫克，维生素B1约0.26毫克、维生素B2约0.09毫克。每百克高粱米的发热量为1525.7千焦耳。高梁中含的脂肪及铁较大米多，高梁皮膜中附有一些色素及其鞣酸，加工过粗，则饭红色，味涩，不利蛋白质的汲取消化。因此，在高粱米的加工上，人们一般都采用去皮的方式得到高粱米面，而高粱米面则可制成多种食品。
山药性味白、平，入脾、肺、肾三经，富含皂苷、粘液质、糖蛋白、甘露聚糖、植酸、尿囊素、山药素、胆碱、多巴胺、果胶等。其中皂苷能防止冠心病和脂肪肝的发生，有止咳、祛痰、脱敏、恢复病变组织等作用，粘液蛋白能预防心血管系统的脂肪沉积，防止动脉粥样硬化的过早发生，减少皮下脂肪的沉积，避免出现肥胖，还能防止肝、脾结蒂组织的萎缩，预防胶原性病的发生，保持消化道、呼吸道及关节腔的润滑；粘多糖可利激和调节人体免疫系统，能使被抑制的细胞免疫功能部分或全部恢复正常。营养学研究表明，山药含有丰富的蛋白质、淀粉、脂肪和膳食纤维和多种微量元素，具有独特的养生功能。但是，山药中也含有丰富的多酚氧化酶类和其他水解酶类，在加工和贮存中，处理不当会导致山药氧化褐变和营养保健成分的流失。
高粱米面具有较散的特点，不易粘结，因此在制面条方面应用不多，而偶有应用，也多与明胶等食品添加剂使用。而山药本身具有一定的黏性，通过打汁的方式可以制成天然的黏性添加物，可应用于高粱米面面条的制作中。
发明内容
本发明的目的是提供一种山药高粱米面面条，充分利用高粱米面和山药的物性和营养特点，并采用独特的制作方法，以最大程度上减少山药的褐变和营养保健成分的损失。
本发明是通过以下技术方案实现的：
一种山药高粱米面面条，其特征是，原料与水用量的重量比为：高粱米面粉：鲜山药：食盐：水=1:0.25～0.35:0.02～0.04:0.25～0.30。
所述的山药高粱米面面条的制作方法，它包括以下步骤：
A取规定量的鲜山药，洗净，去皮，切成厚度3～4mm的薄片；
B将切好的山药薄片在沸水中焯0.5～1分钟；
C将焯过的山药片加规定量的冷水和规定量的食盐打浆，使浆的细度在200目以下；
D上述山药浆温度降至室温后，加入规定量的高粱米面粉在和面机中和面；
E将和好的高粱米与山药浆的面，经压延、切条、晾干、切断、计量、包装即为成品。
本发明所具有的优点：
用上述方法制作的山药高粱米面面条，保留了高粱米与山药的双重营养保健成分，短时间沸水焯过的山药片既避免了山药的褐变，又保留了生山药的粘度，山药浆所具有的粘度替代了常用的明胶添加剂，山药浆能与较松散的高粱米面很好地粘结在一起，使生产出的面条筋道，不易折断，有较好的口感。
具体实施方式
下面结合实施例，对本发明做进一步说明：
实施例一：
高粱米面粉100kg，鲜山药25kg，食盐2kg，水25kg
①将25kg鲜山药洗净，去皮，切成3～4mm的片；
②将上述山药片切好后立即用笊篱在沸水中焯0.5分钟；
③将焯过的山药片放置在25kg冷水中，打浆，浆的细度在200目以下；
④将100kg高粱米面粉倒入和面机，然后将山药浆倒入和面机中和面；
⑤将和好的面团取出，采用面条机将面团压延、切条，然后挂起晾干，切断、计量、包装即为成品。
实施例二：
高粱米面粉100kg，鲜山药35kg，食盐4kg，水30kg
①将35kg鲜山药洗净，去皮，切成3～4mm的片；
②将上述山药片切好后立即用笊篱在沸水中焯1分钟；
③将焯过的山药片放置在30kg冷水中，打浆，浆的细度在200目以下；
④将100kg高粱米面粉倒入和面机，然后将山药浆倒入和面机中和面；
⑤将和好的面团取出，采用面条机将面团压延、切条，然后挂起晾干，切断、计量、包装即为成品。
Claims (1)
1.一种山药高粱米面面条，其特征是：原料与水用量的重量比为：高粱米面粉：山药：食盐：水=1：0.25～0.35：0.02～0.04：0.25～0.30，所述的山药高粱米面面条的制作方法，包括以下步骤：
A取规定量的鲜山药，洗净，去皮，切成厚度3～4mm的薄片；
B将切好的山药薄片在沸水中焯0.5～1分钟；
C将焯过的山药片加规定量的冷水和规定量的食盐打浆，使浆的细度在200目以下；
D上述山药浆温度降至室温后，加入规定量的高粱米面粉在和面机中和面；
E将和好的高粱米与山药浆的面，经压延、切条、晾干、切断、计量、包装即为成品。
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| CN101690558A (zh) * | 2009-09-08 | 2010-04-07 | 高思 | 一类食疗养生药膳功能多粮种复合的空心夹馅粉面条 |
| CN103141762A (zh) * | 2013-03-29 | 2013-06-12 | 山东志同农业科技有限公司 | 一种山药面条的制作方法 |
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| CN101690558A (zh) * | 2009-09-08 | 2010-04-07 | 高思 | 一类食疗养生药膳功能多粮种复合的空心夹馅粉面条 |
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