CN103621899A - 一种观赏类发酵型面制品的防裂方法 - Google Patents
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Abstract
本发明公开了一种延长观赏类发酵型面制品开裂期的方法。本发明所提供的方法，结合复配食品乳化、持水剂增效，醒发后涂抹及表面喷膜多重技术。包括：1)采用食品级双乙酰酒石酸单甘油酯(DATEM)0.1～2％、变性淀粉1～5％、羟丙基甲基纤维素0.2～5％、甘油0.1～2％进行合适剂量复配增效；2)醒发后涂抹棕榈油1～10％；3)成型蒸制后以食用蜡-60对面制品表面进行喷膜。本发明改善了观赏类发酵型面制品的内部结构，促进面筋网络的形成，减缓观赏类发酵型面制品变硬，提高持水效果，有效延缓观赏类发酵型面制品的失水开裂，可达室外贮藏15天不开裂。该方法具有操作简单、经济性好、效果显著等优点。
Description
技术领域
本发明涉及一种利用食品级防裂剂复合内加、醒发后涂抹与外部喷膜技术有效延长观赏类发酵型面制品的开裂期的方法。
背景技术
观赏类发酵型面制品是我国面制品文化特色的重要代表，2008年被列为国家级非物质文化遗产。观赏类发酵型面制品为地方特色食品，由小麦粉发酵、复杂造型、丰富颜色搭配、蒸制等工艺制作，因花式各样而得名。观赏类发酵型面制品盛行于明清，已有上千年的历史，传承至今已形成独特的文化品位和浓郁的地方特色。在我国山西西南、甘肃东部、河南西部、陕西关中一带盛行。
观赏类发酵型面制品发展完善“花糕”、“花馍”、“吉祥物”、“盘顶”四大系列等200多个品种。观赏类发酵型面制品一般分为两类：一类是以表示风俗时令、节气为主的，如春节、清明、端午、中秋节等。另一类以观赏为主，如婚嫁、生子、祝寿、卧虎、荷花、银果等造型。观赏类发酵型面制品，包括面胚和上层造型，可添加食用色素，使其颜色为红色、绿色、紫色等多种颜色。观赏类发酵型面制品造型多样，如小花馍、鸡、鱼、燕子等动物造型，关公、孙悟空等人物造型及现代流行文化图文字等。大小有数厘米到数米高不等。观赏类发酵型面制品凸现开放性、立体性、概念性、寓意性等特点。
新制作的观赏类发酵型面制品具有结构松软、外观饱满良好的优点，但随着展览时间的延长，会出现由软变硬，组织粗糙、老化、失水，表面开裂，存在“干”、“裂”等问题，严重影响其观赏效果。通常室外贮藏2-3天出现开裂，目前针对观赏类发酵型面制品尚无有效的防裂方法。
发明内容
本发明的目的是提供了一种利用食品级防裂剂复合内加、醒发后涂抹与外部喷膜技术有效延长观赏类发酵型面制品的开裂期的方法。
本发明是通过如下技术方案实现的：
本发明需选用乳化剂、持水剂、食品胶体、固体油及外涂防裂剂为观赏类发酵型面制品防裂的添加剂。
本发明实施过程分别考察乳化剂(双乙酰酒石酸单甘油酯DATEM、大豆分离蛋白)、变性淀粉与糯米、持水剂(甘油、麦芽糖醇、磷酸盐复合物)、各种食品胶体(羧甲基纤维素CMC、黄原胶、卡拉胶、羟丙基甲基纤维素、微晶纤维素、果胶)，醒发后涂抹各种固体油(猪油、棕榈油)，外层喷膜(壳聚糖、固体腊、液体腊)对观赏类发酵型面制品贮藏期间的抗老化、防裂效果。
本发明通过反复试验验证及尝试，最终得以实现发明目的，通过几种食品添加剂的复配及“醒发后涂抹”联合“外部喷膜技术”防裂，有效地降低了产品的开裂现象。
一种观赏类发酵型面制品防裂改良剂，包括以下重量百分数的原料：乳化剂0.1～2％、变性淀粉1～5％、食品胶体0.2～5％、持水剂0.1～2％、固体油1～10％，结合醒发后涂抹固体油1～10％及外喷防裂剂被膜。其中最佳的添加量为复合改良剂为：0.5％DATEM、2％变性淀粉、0.6％羟丙基甲基纤维素、1％甘油，结合醒发后2％棕榈油涂抹与固体蜡-60喷膜为最优组合，观赏类发酵型面制品室外贮藏15天不开裂。
本发明所述方法实施过程为面团二次发酵法，在第一次发酵时添加防裂剂，醒发后，涂抹固体油，压片、成型、分割成适宜大小，而后将成型后的面团进行二次发酵，蒸汽蒸制。对蒸煮完成的产品在完全晾干后喷膜。完全晾干后即完成全部防裂工艺。
本发明所述乳化剂为DATEM。DATEM的疏水基团进入α-螺旋结构内并与淀粉以疏水方式结合起来，形成一种稳定的强复合物。因而直链淀粉在淀粉粒中被固定下来，向淀粉周围自由水中溶出的直链淀粉减少，防止了因淀粉粒之间的再结晶而发生老化，延缓了观赏类发酵型面制品的开裂。
本发明所述变性淀粉可有效改善观赏类发酵型面制品的硬度和弹性，延缓观赏类发酵型面制品老化，改善外观色泽。
本发明所述持水剂为甘油。甘油可减少观赏类发酵型面制品中自由水含量，可延缓水分蒸发。
本发明所述食品胶体为羟丙基甲基纤维素。羟丙基甲基纤维素是亲水性的高分子化合物，具有较强的吸水性，可以使食品保持一定的水分含量，因此也具有防止食品老化的作用，延缓观赏类发酵型面制品开裂。
本发明所述醒发后涂抹剂为棕榈油。因为脂质能够与淀粉形成复合物，阻止淀粉分子间的缔合作用，从而阻止淀粉的老化。棕榈油也可以和不同的蛋白质进行结合，从而影响面筋的网络结构。棕榈油的加入提高了观赏类发酵型面制品的持水性，有效阻止了观赏类发酵型面制品芯水分向观赏类发酵型面制品表面迁移，从而使观赏类发酵型面制品芯的硬度增加变缓，延缓观赏类发酵型面制品开裂。
所述喷膜剂为食用蜡-60。观赏类发酵型面制品开裂是由于水分由内部不断向外部扩散，因此，添加外层被膜延缓观赏类发酵型面制品开裂为一种良好的方法。
具体实施方式
实施例1
使用以上最佳观赏类发酵型面制品防裂改良方法。将该观赏类发酵型面制品防裂方法用于制作实施例1中。
观赏类发酵型面制品蒸制工艺如下：和面、发酵、成型、二次醒发、蒸熟和观察。具体方法如下：
称取一定量的面粉倒入和面机内，同时称取1％酵母，40℃水调匀，放置3min，待有气泡产生，在1min内慢慢加入，将防裂增效改良剂先溶于水中，并用匀浆机搅匀后加入和面机，最后加入剩余水(共55％)，和面20min。将面团置于醒发箱内，醒发40min。将面团从醒发箱内取出，外层均匀涂抹2％棕榈油，揉面成型15min，成型后复醒发5min。将电磁炉调制蒸煮状态，蒸30min，蒸后不立即取出，在锅内继续放置3min。待面制品表面水分蒸发完全后，采用食用蜡-60喷膜。将观赏类发酵型面制品室外展览，每隔24小时观察一次，并拍下照片，记录观赏类发酵型面制品变硬、开裂等现象。
实施例2
使用以上最佳观赏类发酵型面制品防裂改良方法。将该观赏类发酵型面制品防裂方法用于制作实施例2中。
以实际中易裂面坯为研究对象，选用以湿面含量为2kg，约30cm直径的面坯为模型，采用二次发酵技术蒸制观赏类发酵型面制品。观赏类发酵型面制品蒸制工艺如下：原辅料准备、面团调制、发酵、压片、成型、分割、二次醒发、蒸制和观察。具体方法如下：
观赏类发酵型面制品基本配方：面粉100，水40，第一次发酵湿面20，各种观赏类发酵型面制品防裂剂、涂抹剂及喷膜剂。采用二次发酵法，加入原辅料，添加观赏类发酵型面制品防裂改良剂，要求面团调和均匀，和面时间为5min。醒发，添加棕榈油，压片、搓圆，再分割成直径大小为30cm的面坯。将成型后的观赏类发酵型面制品进行置于相对湿度80％-85％、温度36℃左右的恒温恒湿发酵箱中进行二次发酵，发酵时间为40min。观赏类发酵型面制品的蒸制通过蒸汽在蒸锅中进行，蒸制时间为40min。将观赏类发酵型面制品取出，待表面水分蒸发后采用食用蜡-60喷膜。将直径为30cm的观赏类发酵型面制品室外展览，每隔24小时观察一次，并拍下照片，记录观赏类发酵型面制品变硬、开裂等现象。
比较例1
比较例1除了未使用观赏类发酵型面制品防裂改良方法之外，其余步骤与实施例1相同。
比较例2
比较例2除了未使用观赏类发酵型面制品防裂改良方法之外，其余步骤与实施例2相同。
结果表明：使用本发明防裂改良方法的观赏类发酵型面制品，与比较例1中没有使用防裂改良方法而制作的观赏类发酵型面制品相比，在硬度、防裂效果方面得到明显的改善，可延长开裂期至15天。
相对比较例2中未使用防裂改良方法制作的观赏类发酵型面制品，使用防裂改良方法的实施例2可使观赏类发酵型面制品开裂时间由2天延缓至15天。
因此，本发明改善了观赏类发酵型面制品的内部结构，延缓观赏类发酵型面制品变硬，促进面筋网络结构的形成，提高了观赏类发酵型面制品抗老化性能，延缓观赏类发酵型面制品失水，对观赏类发酵型面制品起到防裂作用。
Claims (1)
1.一种观赏类发酵型面制品的防裂方法，包括以下步骤：
1)预先将一定浓度的双乙酰酒石酸单甘油酯(DATEM)0.1～2％、变性淀粉1～5％、羟丙基甲基纤维素0.2～5％、甘油0.1～2％溶解于水中，并用匀浆机搅匀。
称取一定量的面粉，40℃水调匀0.5-2.0％酵母(商用酵母或等发酵力的传统湿酵面)，同时缓慢加入水，和面20-30min。在和面开始后的前5min内，完成添加上述搅匀的复配增效剂。
2)醒发，醒发后面团表面涂抹棕榈油1～10％，压片，成型，二次醒发，蒸制，冷却。
3)晾干表面水分后用食用蜡-60对面制品表面进行喷膜，完全晾干后进行储运、观赏。
其方法特征是：利用食品级防裂剂复合内加、醒发后涂抹提升发酵面制品本身的防裂能力，同时结合食用蜡-60进行外部喷膜，保证最终达到良好的贮藏展示效果。
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