CN104055033B - 一种复水性大、烹饪损失率小的发酵玉米面条生产方法 - Google Patents
一种复水性大、烹饪损失率小的发酵玉米面条生产方法 Download PDFInfo
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 42
- 240000008042 Zea mays Species 0.000 title claims abstract description 41
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 41
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 title claims abstract description 19
- 235000009973 maize Nutrition 0.000 title claims abstract description 19
- 238000010411 cooking Methods 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 22
- 235000005822 corn Nutrition 0.000 claims abstract description 22
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 6
- 241000894006 Bacteria Species 0.000 abstract description 4
- 239000000843 powder Substances 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 238000002372 labelling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
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- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
一种复水性大、烹饪损失率小的发酵玉米面条生产方法，向玉米碴中加入等量水，其中含有质量分数为0.1％植物乳杆菌P8菌粉，发酵12h；用面条挤压机将发酵玉米碴挤压成条、熟化，梳理面条，将面条切割成15～20cm长；将玉米面条于20±2℃下放置，调节面条水分含量为13％～14％；在微波功率600W～1800W、温度40℃～70℃、料层厚度10mm～40mm、真空度6000Pa～8000Pa条件下，干燥至水分含量为7％～9％。产品具有传统发酵玉米面条的特殊风味，表面色泽光亮，复水性大，烹饪损失率、断条率低，储存期长。
Description
技术领域
本发明属于一种食品加工方法，特别涉及一种复水性大、烹饪损失率小的发酵玉米面条生产方法。
背景技术
发酵玉米面条是我国东北地区的传统民间食品，它仅以玉米为原料，经过发酵、研磨、成条、水煮而成。发酵玉米面条富含多种对人体有益的营养成分，具有独特的风味，深受人们的喜爱。由于玉米中面筋蛋白缺乏、纤维素含量高，使玉米面团粘弹性、延展性和可塑性等加工性能差。所以，传统工艺制作的发酵玉米面条容易断条，且储存时间短，限制了玉米面条的工业化。有人利用挤压技术解决上述难题，虽然减小了断条率、延长了储存时间，但是面条的复水性差、烹调损失率高。本发明将发酵玉米碴挤压成条，然后微波真空干燥，既降低了发酵玉米面条断条率、烹饪损失率，又增大了复水性，延长了储存期。
发明内容
本发明要解决的技术问题是，既减小发酵玉米面条断条率、烹饪损失率，又增大其复水性，延长其储存期。
本发明的一种复水性大、烹饪损失率小的发酵玉米面条生产方法是：将发酵玉米碴挤压、熟化、成条，调节水分，微波真空干燥。
1、玉米碴发酵：向玉米碴中加入等量水，其中含有质量分数为0.1％植物乳杆菌P8菌粉，表面密封，浸泡、发酵12h。
2、挤压熟化：用面条挤压机将发酵玉米碴挤压成条、熟化，梳理面条，将面条切割成15～20cm长。
3、调节水分：将面条于20±2℃下放置，调节面条水分含量为13％～14％。
3、微波真空干燥：在微波功率600W～1800W、温度40℃～70℃、料层厚度10mm～40mm、真空度6000Pa～8000Pa条件下，干燥至水分含量为7％～9％。
本发明的优点在于：
1、以玉米碴为原料，用植物乳杆菌发酵，缩短了发酵时间，省去了传统工艺中玉米脱皮环节；
2、将发酵玉米碴挤压熟化成条，省去了传统工艺中玉米研磨、面条水煮环节，增大了玉米面条密度和表面光滑度，降低了断条率；
3、在调节玉米面条水分含量较低之后进行微波真空干燥，可以使玉米面条内部逐渐形成细微的疏松多孔状，避免物料水分含量高时出现局部过热、内部烧焦、色泽变差、光泽度下降的现象，增大玉米面条的复水性，从而降低烹饪损失率，还可缩短干燥时间、节约能源。
4、微波真空干燥能很好地保持玉米面条的营养成分和风味，具有防霉、杀菌、延长储存期的作用。
实施例1：
1、玉米碴发酵：向玉米碴中加入等量水，其中含有质量分数为0.1％植物乳杆菌P8菌粉，表面密封，浸泡、发酵12h。
2、挤压熟化：用面条挤压机将发酵玉米碴，挤压成条、熟化，梳理面条，将面条切割成15～20cm长。
3、调节水分：将面条于20±2℃下放置，调节面条水分含量为12％～13％。
4、微波真空干燥：在微波功率1000W、温度60℃、料层厚度20mm、真空度7000Pa条件下，干燥20min。
实施例2：
1、玉米碴发酵：向玉米碴中加入等量水，其中含有质量分数为0.1％植物乳杆菌P8菌粉，表面密封，浸泡、发酵12h。
2、挤压熟化：用面条挤压机将发酵玉米碴，挤压成条、熟化，梳理面条，将面条切割成15～20cm长。
3、调节水分：将面条于20±2℃下放置，调节面条水分含量为12％～13％。
4、微波真空干燥：在微波功率1400W、温度50℃、料层厚度30mm、真空度7000Pa条件下，干燥15min。
Claims (1)
1.一种复水性大、烹饪损失率小的发酵玉米面条生产方法，其特征在于：
将玉米碴用植物乳杆菌发酵，用面条挤压机挤压成条、熟化，调节水分含量，然后，在微波功率600W～1800W、温度40℃～70℃、料层厚度10mm～40mm、真空度6000Pa～8000Pa条件下，干燥至水分含量为7％～9％，即为一种复水性大、烹饪损失率小的发酵玉米面条。
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| CN108936268A (zh) * | 2018-06-19 | 2018-12-07 | 广东日可威富硒食品有限公司 | 一种健脑宁神发酵玉米面条及其制备方法 |
| CN113980847B (zh) * | 2021-09-02 | 2023-07-28 | 中粮营养健康研究院有限公司 | 提高面条口感的植物乳杆菌、发酵剂及其应用以及制备面制品的方法 |
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