CN103829257A - —种黑色营养面条及其加工方法 - Google Patents
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Abstract
本发明涉及一种黑色营养面条及其加工方法,与原料干粉混合的是包含乌饭树叶浸汁的水溶液,或还同时添加了黑米、黑芝麻、黑玉米、黑豆、黑小麦五种中的任意一种或任意多种粉状辅料且上述添加辅料干重占全部原料干重的比例不超过5%;其中乌饭树叶浸汁是按每1000克原料面粉配80-1200克乌饭树叶按重量兑0.8-8倍水浸取的,或在浸取过程还采用了文火煎煮措施。本发明还可用于其它包含干粉与水溶液混合搅拌过程的黑色中西糕点、黑色粉丝或黑色营养面条制品的制作。本发明制作的黑色营养面条,除了味道诱人、富含黑色素外,还具有乌饭树叶的相应保健功效,可益髭发、即容颜、兼补暖,又治一切风疾,久服轻身明目,黑发驻颜。
Description
技术领域
本发明属于食品加工领域,特别是一种黑色营养面条及其加工方法。
背景技术
黑色食品主要是指含有黑色素和带有黑色字眼的粮、油、果、蔬、菌类食品。常用的黑色食品有:黑米、黑麦、紫米、黑乔麦、黑豆、黑豆豉、黑芝麻、黑木耳、黑香菇、紫菜、发菜、海带、黑桑椹、黑枣、栗子、龙眼肉、黑葡萄、黑松子、乌骨鸡、黑海参、黑蚂蚁菜等等。现代医学认为:“黑色食品”不但营养丰富,且多有补肾,防衰老,保健益寿,防病治病,乌发美容等独特功效。经大量研究表明,“黑色食品”保健功效除与其所含的三大营养素、维生素、微量元素有关外,另其所含黑色素类物质也发挥了特殊的积极作用。黑色素具有:1、清除体内自由基的作用;2、抗氧化.降血脂作用;3、抗肿瘤作用;4、美容作用;5、对性功能的促进作用等。这可能说明为什么当今世界流行“黑色食品”之奥秘所在。黑色食品其营养与保健功能是十分明显的。食品专家认为,黑色食品不仅给人们质朴、味浓、壮实的食欲感,而且经临床实践证明:经常食用这些食物,可调节人体生理功能,刺激内分泌系统,促进唾液分泌,有促胃肠消化与增强造血功能,提高血红蛋白含量,并有滋肤美容、乌发作用,对延缓衰老也有一定功效。中医理论中黑色属水、肾,故认为常食用黑色食品可益肾黑发。《我国天然黑色素资源研究概况》一文认为它们的保健功能与它们所含黑色素分不开,并介绍了包括南烛叶在内的多种天然黑色素资源。乌饭树,又名南烛,古称染菽。属杜鹃花科常绿灌木。多分布于我国南方地区,因人们有每年阴历三月初三用其叶蒸乌饭食用而得名。将乌饭树枝叶捣碎,压榨取汁;用此汁浸泡大米,又经几蒸几晒后,米便成了青色,再收贮备用。据说,用此米煮成的饭青黑发亮,若久食此饭,可收身轻体健,延年益寿之功,故被誉为“仙家之食”。孙思邈方书曰:“南烛煎,益髭发、即容颜,兼补暖,又治一切风疾,久服轻身明目,黑发驻颜。” 明代乌米饭的做法是先将米蒸熟、晒干,再浸乌饭树叶汁,复蒸复晒9次,所谓“九蒸九曝”,成品米粒坚硬,可久贮远携,用沸水泡食。现代江南青精饭是当天做、当天吃,不“九蒸九曝”。做法是:初夏采乌饭树叶洗净,春烂加少许浸泡,待米呈墨绿色捞出略晾;再将青汁入锅煮沸,投米下锅煮饭,熟后饭色青绿,气味清香。根据前文所述,乌饭树叶做出的黑米饭与枫香树叶做出的黑米饭明显的区别在于乌饭树叶做出的黑米饭人们普遍认为有较高的营养价值,保健功效比较全面。据《我国天然黑色素资源研究概况》一文所述,南烛叶(即乌饭树叶,下同)色素含有极为丰富有效成分,大致有类,如花青昔类、黄酮类、酚性化合物、单宁类、三菇类、各种有机酸和肌醇、维生素等,且着色能力强。南烛叶色素具有龙眼香气,无异味,有较强吸湿性,易溶于水,微溶于乙醇,不溶于乙醚、脂类和油类,对自然光、食盐、糖等稳定,易受温度、值、氧化剂和还原剂影响而发生变色或褪色。
面条传统上是手工的,通过用手反复地拉扯、擀平,然后用刀切成面丝。而今天零售的和市场上所提供的面条通常是由机器大规模生产的。按照《亚洲面条加工技术概述》一文所述,机制面条的初级加工步骤包括原料搅拌、面团松弛。将面团压成两条面带,把两片面带复合成一条面带,通过一系列压辊机将面带逐步压薄,然后切成面丝;在次级加工工艺中,根据面条种类要求,新切的面丝被进一步加工处理。生鲜面是面条的最初形式,没有经过二次处理,含水量在32%一38%范围内。以生鲜面的生产工艺对面条加工过程进行简单说明(其它类型面条如干面条、预煮面条、冷冻面条、蒸面条在前面的工艺步骤基本相同):面粉+食盐或碱盐溶液→搅拌(10~15min)→面团松弛(15~30min) →面带的成形与复合→面带熟化(15~30min)→面带压延成预定的厚度→面带两面撒上淀粉→将面带切成预定的长度和宽度→灭菌称量→包装→冷藏→生鲜面。
目前市面上还鲜有黑色营养面条,若开发出一种具有保健功能的黑色营养面条,那么其市场前景将非常非常广阔。
发明内容
本发明的目的在于解决目前市面上还鲜有黑色营养面条的问题,提供一种黑色营养面条及加工方法,使之具备面条一般品质的基础上实现黑色食品的营养保健功能。
本发明的黑色营养面条,在普通面条原料的基础上添加了自然黑色物质,其具体方案是:
添加了乌饭树叶浸汁。乌饭树叶浸汁已被用于制作黑米饭,证明该汁液是可以食用的,而且是通过浸泡或还辅以加热过程使之着色,因此在制作面条过程中也可采用。具体需要多少乌饭树叶浸汁,可以按以下比例来制取:每1000克原料面粉配80-1200克乌饭树叶按重量兑0.8-8倍水浸取,浸取时为了保证汁液更多的溶解到水中,应将乌饭树叶粉碎,可以切碎、捣碎、粉碎机粉碎或几种方式结合采用,乌饭树叶一般应选择幼叶、嫩叶,采摘的连叶嫩枝可以保留,无需去除。在浸取过程还可采用文火煎煮等措施,加快汁液被浸泡水溶解,不能与原料面粉一起浸泡,应事先制备后再与原料面粉一起混合搅拌。
为了进一步提高黑色程度,还可在前面基础上添加了黑米、黑芝麻、黑玉米、黑豆、黑小麦等五种天然黑色食品中的任意一种或任意多种辅料,但上述添加辅料干重占全部原料干重的比例不宜不超过5%,太多可能会改变面条的风味。
上述添加物应该在恰当的时候添加:对于乌饭树叶浸汁,在原料混合搅拌阶段,与原料面粉(混合前为干粉)混合的是包含乌饭树叶浸汁的水溶液,乌饭树叶浸汁应是已制备好的,如果浓度太大可以加水稀释,浓度适当时可直接用乌饭树叶浸取液与原料干粉混合搅拌。对于作为辅料的其它粉状黑色食品,应在混合搅拌时同时添加。
为了延长保质期,可以每隔不超过12小时或不超过24小时将冷却的湿面条再蒸一次,然后再冷却,蒸的总次数不超过3次或不超过9次。这是模仿黑米饭所谓“九蒸九曝”而可久贮远携的做法,来达到面条延长保质期的目的,从而在销售鲜湿黑色营养面条时可以延长销售时间,避免不必要的损失;也可用于制作干面条、预煮面条、冷冻面条、蒸面条,在最后包装(有的还需要冷却)前实施即可。
馒头、包子、饺子等是我国传统的面食,面包、蛋糕等则是国外传来的常见面食,这些面食均包含一个面粉干粉与水溶液混合搅拌即所谓和面的过程。其它一些类型的非面粉干粉,如红薯粉、南瓜粉、各类淀粉等制成面条粉丝的工艺也有干粉与水溶液混合搅拌的过程。因此上述黑色营养面条加工方法也可直接用于制作黑色营养馒头、黑色营养包子、黑色营养水饺、黑色营养面包、黑色营养蛋糕、黑色营养南瓜饼、黑色营养红薯饼、黑色营养红薯粉丝,也可用于制作其它包含干粉与水溶液混合搅拌过程的黑色营养中西糕点小吃、黑色营养粉丝面条制品等。
具体实施方式
实施例1
一种黑色营养馒头制作
①备料。准备以及精制面粉10斤,3斤乌饭树叶鲜嫩叶捣碎用3.5斤水浸泡,另准备食盐50克;
②和面。将滤网滤去乌饭树叶残渣,并将食盐倒入乌饭树叶浸汁中,然后和面;
③制成半成品。将和好的面揉成一个柱带状,然后切成一段段,并制成馒头形状;
④蒸馒头。将馒头半成品放到蒸笼里蒸熟,即制成黑色营养馒头。
Claims (5)
1.一种黑色营养面条,其特征在于:添加了乌饭树叶浸汁,或还同时添加了黑米、黑芝麻、黑玉米、黑豆、黑小麦五种中的任意一种或任意多种辅料且上述添加辅料干重占全部原料干重的比例不超过5%。
2.根据权利要求1的黑色营养面条,其特征在于乌饭树叶浸汁是按每1000克原料面粉配80-1200克乌饭树叶按重量兑0.8-8倍水浸取的,或在浸取过程还采用了文火煎煮。
3.一种黑色营养面条加工方法,其特征在于:与原料干粉混合的是包含乌饭树叶浸汁的水溶液;
或者还同时添加了黑米、黑芝麻、黑玉米、黑豆、黑小麦五种中的任意一种或任意多种粉状辅料且上述添加辅料占全部原料干重的比例不超过5%。
4.根据权利要求3所述的黑色营养面条加工方法,其特征在于:每隔不超过12小时或不超过24小时将冷却的湿面条再蒸一次,然后再冷却,蒸的总次数不超过3次或不超过9次。
5.将权利要求3或4所述的黑色营养面条加工方法用于制作黑色营养馒头、黑色营养包子、黑色营养水饺、黑色营养面包、黑色营养蛋糕、黑色营养南瓜饼、黑色营养红薯饼、黑色营养红薯粉丝,及其它包含干粉与水溶液混合搅拌过程的黑色营养中西糕点小吃、黑色营养粉丝面条制品等。
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