CN103931990A - 一种营养全面的粗粮粉条 - Google Patents
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
Abstract
一种营养全面的粗粮粉条，涉及食品加工技术领域，其特征在于：由以下重量份的组分组成，玉米淀粉10-20、蚕豆淀粉50-70、魔芋粉1-5、玉米须的水提取物5-10、高粱1-5、荞麦、5-10、大豆油1-1.5、食用盐0.5-1。本发明改变了传统粉条的配方，制备的粉条营养丰富，具有健脾益胃，清热利湿，降压降糖，延缓衰老等保健功能，且无任何添加剂，食用安全可靠。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种营养全面的杂粮粉条。
背景技术
粉条又叫粉丝品种繁多，如绿豆粉丝、豌豆粉丝、蚕豆粉丝、魔芋粉丝，更多的是淀粉制的粉丝，如红薯粉丝，甘薯粉丝、土豆粉丝等。粉丝按其开联有粗、细、圆、扁及片状等多种，按其主要用料又有豆类、薯类、苕类的不同。根据各地的制法差异政治家不同的叫法，有的叫粉丝，有的叫粉条，还有的叫凉粉，冬粉等名称，其实是大同小异的，制法相差不多。除大豆以外的豆类淀粉均可制作粉丝，但以绿豆淀粉制品为最佳。粉丝是淀粉的线状制品，分干湿两种。湿粉丝在当地鲜销，干粉丝经水发后食用，多用作凉拌或做汤，荤素皆宜，粉丝与粉条性味相同，就是有粗细之别。
每100克蚕豆的营养成份含量：维生素：维A85微克,B10.37毫克，B20.12毫克，维C16毫克，维E1.2毫克；生物素：K13微克，胡萝卜素0.51微克，叶酸260微克，泛酸0.48微克，硫胺素0.31毫克，核黄素0.11毫克，烟酸2.7毫克；矿物质元素：钙49毫克，铁4.4毫克，磷339毫克，钾992毫克，钠2毫克，铜0.64毫克，镁113毫克，锌2.84微克，硒2.02微克。蛋白质28.2克，脂肪0.8克，碳水化合物49克；此外，还含有磷脂、胆碱、葫芦巴碱、呱啶酸－2等物质。蚕豆中含有大量钙、钾、镁、维生素C等，并且氨基酸种类较为齐全。蚕豆中含有调节大脑和神经组织的重要成分钙、锌、锰等，并含有丰富的胆碱，有增强记忆力的健脑作用。每100克干玉米含蛋白质8.7克、脂肪4.3克、热能364千卡、磷2.93毫克、钙10毫克、铁3.1毫克，还含有镁、硒等人体必需的微量元素。
目前市场上方便食用的粉丝多数都是比较单一的品种，营养成分有很大的局限性。
发明内容
本发明所要解决的技术问题在于提供一种口感好，营养保健的杂粮粉条。
本发明所要解决的技术问题采用以下技术方案来实现：
一种营养全面的粗粮粉条，由以下重量份的组分组成，
本发明的另一个目的是提供一种营养全面的粗粮粉条制备方法，包括以下方法步骤，
1）首先取组分量的蚕豆、玉米，将其分别制成淀粉待用；
2）将玉米须加水3～4倍，煎煮3次，每次煎煮20～30分钟，得三次煎煮液，将三次煎煮液混合，过滤，静置8～12小时后取上清液待用；
3）将高粱、荞麦磨成粉，过150目筛去渣待用；
4）将玉米淀粉、蚕豆淀粉、魔芋粉、高粱粉、荞麦粉、大豆油、食用盐、及玉米须的水提取物一起混合均匀加适量水制成混合物料；
5）将上述混合物料送入和面机进行第一次和面，时间为30分钟，然后停止机械搅拌，改用人工揉面，由上向下不断翻揉，越揉粉体黏韧性增加，硬性减少，一直揉至粉体很细匀，表面有光泽。用双手棒起一团粉体，可从指缝柔滑的漏下，能拉成很细线条，线条落在粉体表面仍保留条痕3～4秒钟后才消失，可开始压制粉条，但仍需不停揉面。
6）先在灶上装好挤压漏粉机械（与锅中水面距离可根据粉条粗细要求及粉团质量而定），锅子里盛上清水，以旺火烧开，当锅中的水温始终保持在95-98℃左右时，向锅里漏粉（锅中水温应控制在95～98℃范围内，保持水不翻液沸腾），待粉条转动大半圈开始浮起时，用筷子捞起拉出，经过粉池（不断充入冷水），再入理粉池冷却，清理成把，用1米左右的竹杆穿起，放入漂洗池中漂洗。漂洗池内的漂洗液的清水加20%大浆水，夏天用中浆水。加入酸浆水漂洗是利用浆水的酸性，一方面抑制其它微生物的繁殖，另外使粉条内残余色素溶去或不显色，从而使粉条晒干后更晶亮洁白。
7）将上述漂洗过的粉条送入冷库进行冷冻处理，冷库内温度在-8℃，冷冻8-12小时后取出；
8）将上述冷冻后的粉条自然晾干或送入烘干机烘干至含水量低于15%，得到成品粉条，然后包装入库即可。
所述漏粉机上连接有真空泵。
由于粉条具有粘性和高温易变质，同时粉条的表皮和中间如温度不一致，会造成表面光洁度下降等因素，所述烘干采用低温热风干燥法进行烘干，在40-45℃的温度下烘4-5小时即可。
本发明的有益效果是：本发明改变了传统粉条的配方，制备的粉条营养丰富，具有健脾益胃，清热利湿，降压降糖，延缓衰老等保健功能，且无任何添加剂，食用安全可靠。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例
一种营养全面的粗粮粉条，由以下重量的组分组成，
本发明的另一个目的是提供一种营养全面的粗粮粉条制备方法，包括以下方法步骤，
1）首先取组分量的蚕豆、玉米，将其分别制成淀粉待用；
2）将玉米须加水3～4倍，煎煮3次，每次煎煮20～30分钟，得三次煎煮液，将三次煎煮液混合，过滤，静置8～12小时后取上清液待用；
3）将高粱、荞麦磨成粉，过150目筛去渣待用；
4）将玉米淀粉、蚕豆淀粉、魔芋粉、高粱粉、荞麦粉、大豆油、食用盐、及玉米须的水提取物一起混合均匀加适量水制成混合物料；
5）将上述混合物料送入和面机进行第一次和面，时间为30分钟，然后停止机械搅拌，改用人工揉面，由上向下不断翻揉，越揉粉体黏韧性增加，硬性减少，一直揉至粉体很细匀，表面有光泽。用双手棒起一团粉体，可从指缝柔滑的漏下，能拉成很细线条，线条落在粉体表面仍保留条痕3～4秒钟后才消失，可开始压制粉条，但仍需不停揉面。
6）先在灶上装好挤压漏粉机械（与锅中水面距离可根据粉条粗细要求及粉团质量而定），锅子里盛上清水，以旺火烧开，当锅中的水温始终保持在95-98℃左右时，向锅里漏粉（锅中水温应控制在95～98℃范围内，保持水不翻液沸腾），待粉条转动大半圈开始浮起时，用筷子捞起拉出，经过粉池（不断充入冷水），再入理粉池冷却，清理成把，用1米左右的竹杆穿起，放入漂洗池中漂洗。漂洗池内的漂洗液的清水加20%大浆水，夏天用中浆水。加入酸浆水漂洗是利用浆水的酸性，一方面抑制其它微生物的繁殖，另外使粉条内残余色素溶去或不显色，从而使粉条晒干后更晶亮洁白。
7）将上述漂洗过的粉条送入冷库进行冷冻处理，冷库内温度在-8℃，冷冻8-12小时后取出；
8）将上述冷冻后的粉条自然晾干或送入烘干机烘干至含水量低于15%，得到成品粉条，然后包装入库即可。
所述漏粉机上连接有真空泵。
由于粉条具有粘性和高温易变质，同时粉条的表皮和中间如温度不一致，会造成表面光洁度下降等因素，所述烘干采用低温热风干燥法进行烘干，在40-45℃的温度下烘4-5小时即可。
本发明的有益效果是：本发明改变了传统粉丝的配方，制备的粉条营养丰富，具有健脾益胃，清热利湿，降压降糖，延缓衰老等保健功能，且无任何添加剂，食用安全可靠。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种营养全面的粗粮粉条，其特征在于：由以下重量份的组分组成，
2.根据权利要求1所述的一种营养全面的粗粮粉条，其特征在于：所述的玉米须的水提取物是将玉米须加水3～4倍，煎煮3次，每次煎煮20～30分钟，得三次煎煮液，将三次煎煮液混合，过滤，静置8～12小时后取上清液。
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