CN104256357A - 一种花菇菌粉挂面的制作方法 - Google Patents
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种花菇菌粉挂面的制作方法,属于食品加工领域。其特征在于:采用麦粒→浸泡→灭菌→冷却→接种培养→烘干→粉碎→过筛→和面→压片→包装→成品的加工工艺流程。有益效果:本发明产品粗细一致,无断裂,无杂质,具花菇特有风味;本产品不仅营养丰富,有利于提高机体免疫功能,延缓衰老,且食用方便,还具有防癌抗癌的功效。操作简单,老少皆宜。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种花菇菌粉挂面的制作方法。
背景技术
花菇,为香菇中的上品,素有“山珍”之称。花菇每只只有铜钱那么大,全身都是花的,菇质肥厚,鲜嫩,香味浓郁,菌盖完整,有白色带微黄的裂纹,形如菊花瓣,这是菇面冻伤后,经阳光照射又弥合而形成的,所以,又称菊花菇。菌边内卷,菌褶白细干净,菌柄短。以其朵大、菇厚、含水量低、保存期长而享誉海内外。
花菇的作用:花菇含蛋白质、氨基酸、脂肪、粗纤维和维生素A、B2、C、烟酸、钙、磷、铁等。其蛋白质中有白蛋白、谷蛋白、醇溶蛋白、氨基酸等,历来被作为延年益寿的补品。具有调节人体新陈代谢、帮助消化、降低血压、减少胆固醇、预防肝硬变、消除胆结石、防治佝偻病等功效,有“植物皇后”之誉。其含水量为普通香菇的二分之一,氨基酸的含量高出3~4倍,口感极佳,而且它滋味鲜美,是烹调的好材料,又是治病的妙药。
新鲜的花菇不易贮藏,用于加工成花菇菌粉挂面可实现对花菇原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决花菇不易贮藏的问题,提供一种花菇菌粉挂面的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种花菇菌粉挂面的制作方法,其特征在于:采用麦粒→浸泡→灭菌→冷却→接种培养→烘干→粉碎→过筛→和面→压片→包装→成品的加工工艺流程,具体操作步骤为:
A、菌粉的制作:将麦粒用清水浸泡至含水量75%后,装入瓶中,在0.25兆帕下灭菌40分钟后常压灭菌6-8小时;待冷却至22℃时,在接种箱内接入花菇原种,接种后在35℃的温度下培养12-15天即长满菌丝;将麦粒菌丝从瓶内挖出,在65℃的温度下烘干,再用粉碎机进行粉碎,过140目筛,即得菌粉;
B、和面:按3千克菌粉加6千克高筋面粉、1千克玉米面、2千克牛奶的比例配料,另加3%的甘草和水适量;配料后倒入搅拌机内,搅拌45分钟,至面粉彼此黏结形成面筋并有一定延伸性为止,然后将拌和的面料放置室温下40-45分钟;
C、压片:料坯熟化后应及时上机压片,先通过双辊压延,初步形成薄片,再通过数道压辊逐步压延,使面筋网络分布均匀,然后用轧片机将面片切成2-4毫米宽的面条;
D、阴干:将湿面条放在低温条件下阴干,温度为30℃,相对温度为70%-75%,并有一定风量的地方缓慢干燥即可;
E、包装:将干面条用印有产品名称、配料、生产厂家等字样的纸袋分装,即可上市。
有益效果:本发明产品粗细一致,无断裂,无杂质,具花菇特有风味;本产品不仅营养丰富,有利于提高机体免疫功能,延缓衰老,且食用方便,还具有防癌抗癌的功效。操作简单,老少皆宜。
具体实施方式
实施例1:
一种花菇菌粉挂面的制作方法,具体操作步骤为:
A、菌粉的制作:将麦粒用清水浸泡至含水量70%后,装入瓶中,在0.08兆帕下灭菌3小时后常压灭菌4-6小时;待冷却至20℃时,在接种箱内接入花菇原种,接种后在28℃的温度下培养15天即长满菌丝;将麦粒菌丝从瓶内挖出,在45℃的温度下烘干,再用粉碎机进行粉碎,过80目筛,即得菌粉;
B、和面:按2千克菌粉加6千克高筋面粉、1千克鸡蛋、5千克豆奶的比例配料,另加3%的葡萄糖浆和水适量;配料后倒入搅拌机内,搅拌30分钟,至面粉彼此黏结形成面筋并有一定延伸性为止,然后将拌和的面料放置室温下30分钟;
C、压片:料坯熟化后应及时上机压片,先通过双辊压延,初步形成薄片,再通过数道压辊逐步压延,使面筋网络分布均匀,然后用轧片机将面片切成1毫米宽的面条;
D、阴干:将湿面条放在低温条件下阴干,温度为23℃,相对温度为65%-75%,并有一定风量的地方缓慢干燥即可;
E、包装:将干面条用印有产品名称、配料、生产厂家等字样的纸袋分装,即可上市。
实施例2:
一种花菇菌粉挂面的制作方法,具体操作步骤为:
A、菌粉的制作:将麦粒用清水浸泡至含水量70%后,装入瓶中,在0.3兆帕下灭菌1小时后常压灭菌3-5小时;待冷却至28℃时,在接种箱内接入花菇原种,接种后在26℃的温度下培养20-25天即长满菌丝;将麦粒菌丝从瓶内挖出,在50℃的温度下烘干,再用粉碎机进行粉碎,过140目筛,即得菌粉;
B、和面:按1千克菌粉加6千克高筋面粉、3千克牛奶、1千克豆浆、500克蜂蜜的比例配料,另加2%的葡甘露聚甜菊糖浆糖和水适量;配料后倒入搅拌机内,搅拌40分钟,至面粉彼此黏结形成面筋并有一定延伸性为止,然后将拌和的面料放置室温下1小时;
C、压片:料坯熟化后应及时上机压片,先通过双辊压延,初步形成薄片,再通过数道压辊逐步压延,使面筋网络分布均匀,然后用轧片机将面片切成2毫米宽的面条;
D、阴干:将湿面条放在低温条件下阴干,温度为15℃,相对温度为80%-85%,并有一定风量的地方缓慢干燥即可;
E、包装:将干面条用印有产品名称、配料、生产厂家等字样的纸袋分装,即可上市。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种花菇菌粉挂面的制作方法,其特征在于:采用麦粒→浸泡→灭菌→冷却→接种培养→烘干→粉碎→过筛→和面→压片→包装→成品的加工工艺流程,具体操作步骤为:
A、菌粉的制作:将麦粒用清水浸泡至含水量75%后,装入瓶中,在0.25兆帕下灭菌40分钟后常压灭菌6-8小时;待冷却至22℃时,在接种箱内接入花菇原种,接种后在35℃的温度下培养12-15天即长满菌丝;将麦粒菌丝从瓶内挖出,在65℃的温度下烘干,再用粉碎机进行粉碎,过140目筛,即得菌粉;
B、和面:按3千克菌粉加6千克高筋面粉、1千克玉米面、2千克牛奶的比例配料,另加3%的甘草和水适量;配料后倒入搅拌机内,搅拌45分钟,至面粉彼此黏结形成面筋并有一定延伸性为止,然后将拌和的面料放置室温下40-45分钟;
C、压片:料坯熟化后应及时上机压片,先通过双辊压延,初步形成薄片,再通过数道压辊逐步压延,使面筋网络分布均匀,然后用轧片机将面片切成2-4毫米宽的面条;
D、阴干:将湿面条放在低温条件下阴干,温度为30℃,相对温度为70%-75%,并有一定风量的地方缓慢干燥即可;
E、包装:将干面条用印有产品名称、配料、生产厂家等字样的纸袋分装,即可上市。
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Cited By (3)
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CN105266020A (zh) * | 2015-11-08 | 2016-01-27 | 朱娜娜 | 一种木耳保健挂面的制作方法 |
CN106173938A (zh) * | 2016-06-30 | 2016-12-07 | 贵州省马大姐食品股份有限公司 | 一种乳香土司面及其制备方法 |
CN107348348A (zh) * | 2017-08-17 | 2017-11-17 | 太和县大维食品有限公司 | 一种少糖挂面及其生产方法 |
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