CN103750157A - 一种杂粮绿茶湿面制作方法 - Google Patents
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- 238000000034 method Methods 0.000 title abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000002131 composite material Substances 0.000 claims abstract description 8
- 239000003513 alkali Substances 0.000 claims abstract description 4
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- 229920002488 Hemicellulose Polymers 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
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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
- 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
- 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
- A23L7/113—Parboiled or instant pasta
-
- 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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- Polymers & Plastics (AREA)
- Mycology (AREA)
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Abstract
本发明公开了一种杂粮绿茶湿面，这种杂粮绿茶湿面由45～55%精粉；30～35%杂粮粉；1.5～2%绿茶粉；1.5～2%食盐；0.15～0.2%复合碱；0.1～0.15%乳化剂；0.2～0.25%复合增稠剂；0.15～0.2%品质改良剂；0.05～0.1%复合保鲜剂；适量的饮用水组成。其生产过程包括面粉、绿茶粉、配料、和面、熟化、压延、切条成型、水煮、水洗酸浸、包装杀菌、冷却、成品。杂粮绿茶湿面，增加了天然营养成份，对防衰老、防癌、抗癌、杀菌、消炎等具有特殊效果。改善了湿面的原有的风味和口感，提高了湿面的营养价值和食疗价值，制成的湿面不用水浸泡即可食用，也可用水浸泡食用，面条不吸水，外观晶莹，有筋道，不断条，具有新鲜水煮面的风味。
Description
技术领域
本发明涉及一种食品加工方法，具体说是一种杂粮绿茶湿面制作方法。
背景技术
杂粮中含有一定量的纤维索和半纤维素，对于促进消化和吸收以及肠胃的蠕动具有一定的作用。此外，杂粮是维生素B族的重要来源，其中以维生素B1、B2、B5，含量较多。绿茶中含有较多的保留了鲜叶的天然物质，如茶多酚、儿茶素、叶绿素、咖啡碱、氨基酸、维生素等营养成分， 这些天然营养成份，对防衰老、防癌、抗癌、杀菌、消炎等具有特殊效果。因此湿面中添加杂粮和绿茶可增加湿面的营养价值。
发明内容
本发明的目的是提供一种杂粮绿茶湿面制作方法，将杂粮、绿茶合理添加，制作成杂粮绿茶湿面，增加了天然营养成分含量，改善了湿面的原有的风味和口感，提高了湿面的营养价值和食疗价值，制成的湿面不用水浸泡即可食用，也可用水浸泡食用，面条不吸水，外观晶莹，有筋道，不断条，具有新鲜水煮面的风味。
本发明提供的一种杂粮绿茶湿面，其原料由以下重量百分比的组分组成：
精粉：45～55%；
杂粮粉：30～35%；
绿茶粉：1.5～2%；
食盐：1.5～2%；
复合碱：0.15～0.2%；
乳化剂：0.1～0.15%；
复合增稠剂：0.2～0.25%；
品质改良剂：0.15～0.2%；
复合保鲜剂：0.05～0.1%；
水：适量；
以上各组分之和为100%，其特征在于：在上述配料中添加有30～35%的杂粮粉和1.5～2%绿茶粉。
本发明还公开了这种杂粮绿茶湿面的制作方法，它包括以下几个步骤：
工艺流程：面粉、绿茶粉→配料→和面→熟化→压延→切条成型→水煮→水洗酸浸→包装杀菌→冷却→成品。
1、和面：将食品添加剂充分溶解在水中，且不停搅拌使之混合均匀，和面时将此含有食品添加剂的和面液逐滴加入面粉中，同时不停搅拌，使面粉吸水充分均匀，整道工序大约进行40min。
2、醒发：在室温30℃，醒发时间20min。
3、水煮：在沸水中蒸煮2～4min。
4、水洗：控制在4～5s。
5、酸洗：面条水洗后，再放入pH为2.5～3.0的乳酸溶液中，浸泡 30s，捞出，沥干。
6、真空包装：采用抽真空热合封口，真空度为 0.1MPa，真空时间为 5s，封口温度为 50～60℃，封口时间为6s。
7、杀菌、冷却：真空包装后入杀菌釜中杀菌。采用常压杀菌，条件为：100℃，保温20min。杀菌结束后取出面条，通过水洗冷却，直至面条中心温度降到25～30℃。
具体实施方式
实施例
称取精粉45千克、杂粮粉35千克、绿茶粉2千克、食盐2千克、复合碱0.2千克、乳化剂0.15千克、复合增稠剂0.25千克、品质改良剂0.2千克、复合保鲜剂0.1千克、水20千克。将绿茶粉碎成500目以上的超微细粉，将食品添加剂充分溶解在水中，且不停搅拌使之混合均匀，和面时将此含有食品添加剂的和面液逐滴加入面粉中，同时不停搅拌，使面粉吸水充分均匀，整道工序大约进行40min；在室温30℃，醒发时间20min；在沸水中蒸煮2～4min，水洗4～5s，面条水洗后，再放入pH为2.5～3.0的乳酸溶液中，浸泡 30s，捞出，沥干；采用抽真空热合封口，真空度为 0.1MPa，真空时间为 5s，封口温度为 50～60℃，封口时间为6s；真空包装后入杀菌釜中杀菌。采用常压杀菌，条件为：100℃，保温20min。杀菌结束后取出面条，通过水洗冷却，直至面条中心温度降到25～30℃。
Claims (1)
1.一种杂粮绿茶湿面，由以下重量百分比的原料组成：
精粉：45～55%；杂粮粉：30～35%；绿茶粉：1.5～2%；食盐：1.5～2%；复合碱：0.15～0.2%；乳化剂：0.1～0.15%；复合增稠剂：0.2～0.25%；品质改良剂：0.15～0.2%；复合保鲜剂：0.05～0.1%； 水：适量；以上各组分之和为100%，其特征在于：在上述配料中添加有30～35%的杂粮粉和1.5～2%绿茶粉。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104126754A (zh) * | 2014-06-18 | 2014-11-05 | 凤阳县小岗村粮油食品发展有限公司 | 一种绿茶面粉及其制备方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129176A (zh) * | 2007-09-29 | 2008-02-27 | 山西省农业科学院农产品综合利用研究所 | 杂粮保鲜湿面的制造方法 |
| CN102440352A (zh) * | 2010-10-15 | 2012-05-09 | 南通玺路贸易有限公司 | 一种抹茶杂粮面条的制备方法 |
| CN102813131A (zh) * | 2012-09-14 | 2012-12-12 | 江南大学 | 一种绿茶生鲜面及其加工方法 |
-
2014
- 2014-02-01 CN CN201410044284.4A patent/CN103750157A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129176A (zh) * | 2007-09-29 | 2008-02-27 | 山西省农业科学院农产品综合利用研究所 | 杂粮保鲜湿面的制造方法 |
| CN102440352A (zh) * | 2010-10-15 | 2012-05-09 | 南通玺路贸易有限公司 | 一种抹茶杂粮面条的制备方法 |
| CN102813131A (zh) * | 2012-09-14 | 2012-12-12 | 江南大学 | 一种绿茶生鲜面及其加工方法 |
Non-Patent Citations (2)
| Title |
|---|
| 杨铭铎等: "乳化剂对面条品质改良的研究", 《农产品加工 学刊》, no. 5, 31 May 2009 (2009-05-31), pages 4 - 6 * |
| 胡坤等: "复合面条改良剂的研制", 《粮食与饲料工业》, no. 9, 31 December 2002 (2002-12-31), pages 42 - 44 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104126754A (zh) * | 2014-06-18 | 2014-11-05 | 凤阳县小岗村粮油食品发展有限公司 | 一种绿茶面粉及其制备方法 |
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