CN104323131A - 一种上班族特色杂粮免煮面条及其生产方法 - Google Patents
一种上班族特色杂粮免煮面条及其生产方法 Download PDFInfo
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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
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
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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
- 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
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
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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
Abstract
本发明公开了一种上班族特色杂粮面条及生产方法。本发明选用玉米、大豆、大麦、小米、红小豆、燕麦、荞麦、绿豆、高粱、黄米、谷朊粉、小麦粉等为原料通过双螺杆挤压膨化机挤压膨化制得。面条产品色泽暗红,光滑,成型好,咀嚼有弹性,断条率低,适口性好。本发明优势在于:一是产品营养丰富,能量较高,膳食合理,能够满足上班族高强度劳动对能量和营养素的需求;二是产品中富含必需氨基酸DHA、EPA,能够脑力劳动者正常生理功能需求;三是营养均衡,膳食合理,能够有效减缓上班族因饮食不合理导致的亚健康问题;四是产品原料中增加了谷朊粉,改变了面条的流变学特性,使面条细腻、筋道而且营养丰富具有保健功能。
Description
技术领域
本发明涉及一种上班族特色杂粮免煮面条及制备方法,属于食品加工领域。
背景技术
杂粮蛋白质含量高,富含各种维生素、矿物质和功能因子,既是传统粮食,又是现代保健珍品。随着人民生活水平的提高和膳食结构的改善,杂粮作为医食同源的新型食品资源,越来越得到大众的重视。如小米具有清热消渴的作用,可治脾胃气弱、食不消化等症;荞麦具有降脂降糖和软化血管的功能;燕麦独特的食疗效果,特别适合高血压、糖尿病患者食用;黑豆营养丰富,具有高蛋白、低热量的特性,有“豆中之王”、“营养之花”之俗称;绿豆被誉为粮食中的"绿色珍珠"。此外,我国杂粮多种植于工业不发达、无污染的偏远地区,生长过程中基本不施农药化肥,是一种自然态的天然绿色食品,颇受人们青睐。目前国内外市场上缺乏满足改善膳食结构的大众杂粮食品,有利于膳食营养平衡的杂粮营养食品,防病治病的杂粮保健食品,如何充分利用现有资源,提高杂粮综合利用率,真正将资源优势转化为经济优势,是杂粮食品加工面临的问题。
面条在我国有悠久的历史,自古以来,既以品种多和雅俗共赏等特色而著称于世。经过多年的发展,我国面条制造业得到了迅速发展,但目前面条类食品市场远未达到饱和。传统的面条,包括挂面、湿面、方便面等,均是以面粉为主要原料,口感单一,营养价值低。随着生活水平的不断提高,人们更加注重生活质量;而各种杂粮均是以淀粉为主,营养价值高,富含多种氨基酸、维生素和矿物质,开发杂粮免煮面成为开发国际国内杂粮方便食品市场的一个重要方面,杂粮面以其鲜明的热点、独特的市场优势,必将成为面条工业的发展趋势,存在着广阔的市场空间。杂粮免煮面主要有以下几个优点:营养价值高,杂粮面条营养成分齐全,比例合理;即食性好,面条只需用水浸泡,复水即可食用;生产时不添加色素、增味剂等添加剂,入口即有杂粮的香味;实现了粗粮细做,使杂粮食品规模化、高档化、方便化、营养化。
目前上班族方便食品主要为面包、饼干、方便面、八宝粥等。杂粮免煮面相比面包、方便面等具有明显的优势,将成为上班族方便食品的宠儿。优势主要表现在:一般的面包都是用小麦粉制作,质地柔软细腻,容易消化吸收,但膳食纤维含量极低;方便面油脂含量高,含有添加剂,且在高温烹调过程中会产生致癌物质丙烯酰胺,已经被国际肿瘤机构认定为2A类致癌物,长期使用方便面可能会诱发癌症,且由于缺乏其他营养物质,会造成人体营养不良,导致一系列疾病发生。因此,开发营养均衡、速食便捷、绿色安全的杂粮免煮面作为应急食品,仅用一杯冷水可直接泡食,既方便又口感较好且极富营养价值。本发明从食品营养学、膳食宝塔、应急食品特殊营养素需求等基本原理入手,以杂粮杂豆等为主要原料,在分析杂粮营养特性的基础上,结合上班族的营养需求特点,开发一种上班族特色杂粮免煮面条。
发明内容
本发明的目的在于提供一种具有方便快捷、口感较好、极富营养价值的适用于上班族的特色杂粮免煮面条。
为实现上述目的,本发明采用的技术方案如下:
本发明提供一种上班族特色杂粮免煮面条,其特征在于:选用的原料及质量比配伍比例为:玉米16~24%,大豆2.4~3.6%,大麦2.4~3.6%,小米8~12%,小麦粉20~30%,红小豆4~6%,燕麦5.6~8.4%,荞麦4.8~7.2%,绿豆2.4~3.6%,高粱8~12%,黄米2.4~3.6%,谷朊粉4~6%,各原料之和为100%。
本发明提供一种上班族特色杂粮免煮面条,其特征在于是通过如下途径实现的:
(1)原料预处理:将杂粮原料除杂,剔除坏的颗粒;
(2)脱皮:高粱、荞麦等原料需要经过脱皮处理;
(3)粉碎:将原料按比例混合后放入粉碎机中进行粉碎,过200目筛;
(4)水混:原料中加入质量比2%-4%食盐、1%-2%复合磷酸盐、0.3%-0.5%食用碱,然后与水进行混合,调整水分含量16%左右;
(5)挤压膨化:将混合后的原料通过双螺杆挤压膨化机进行挤压膨化,膨化温度160~165℃,螺杆转速100~120r/min;
(6)成型:膨化后成型20-30min,成型后的面条粗细1.0mm左右;
(7)烘干:对膨化成型后的免煮面条进行干燥,干燥后水分含量控制在8%-10%;
(8)包装:为防止吸潮,对烘干后的上班族特色杂粮免煮面条及时用包装机进行包装;
(9)成品:包装后既得上班族特色杂粮免煮面条。
本发明提供一种上班族特色杂粮免煮面条,面条产品色泽暗红,光滑,成型好,咀嚼有弹性,断条率低,适口性好。产品中营养因子含量蛋白质≥12g/100g,脂肪≥3 g/100g,碳水化合物≥74 g/100g,膳食纤维≥8 g/100g,钙≥55mg/100g,铁≥5mg/100g,锌≥5mg/100g。
本发明提供一种上班族特色杂粮免煮面条,其优势在于:一是多样化选用配伍玉米、大豆、大麦、小米等多种杂粮,克服了传统面条口感单一、营养价值低的弊端,产品营养丰富,能量较高,膳食合理,能够满足上班族高强度劳动对能量和营养素的需求;二是产品中富含必需氨基酸DHA、EPA,能够脑力劳动者正常生理功能需求;三是营养均衡,膳食合理,能够有效减缓上班族因饮食不合理导致的亚健康问题;四是产品原料中增加了谷朊粉,改变了面条的流变学特性,使面条细腻、筋道而且营养丰富具有保健功能。
附图说明
下面结合附图及具体实施例对本发明中的上班族特色免煮面条的制备方法进行详细的说明。
图1是本发明中的上班族特色免煮面条的制备工艺流程。
具体实施方式
实施例1:
一种上班族特色免煮面条,具体制备步骤如下:
(1)原料预处理:将杂粮原料除杂,剔除坏的颗粒;
(2)脱皮:高粱、荞麦等原料需要经过脱皮处理;
(3)粉碎:将原料按玉米16,大豆3.6%,大麦2.4%,小米12%,小麦粉250%,红小豆6%,燕麦5.6%,荞麦7.2%,绿豆2.4%,高粱12%,黄米2.4%,谷朊粉5.4%的比例混合后放入粉碎机中进行粉碎,过200目筛;
(4)水混:混合后的原料中加入2%食盐、1%复合磷酸盐、0.5%食用碱,然后与水进行混合,调整水分含量16%左右;
(5)挤压膨化:将混合后的原料通过双螺杆挤压膨化机进行挤压膨化,膨化温度160~165℃,螺杆转速100~120r/min;
(6)成型:膨化后成型20-30min,成型后的面条粗细1.0mm左右;
(7)烘干:对膨化成型后的免煮面条进行干燥,干燥后水分含量控制在8%-10%;
(8)包装:为防止吸潮,对烘干后的上班族特色杂粮免煮面条及时用包装机进行包装;
(9)成品:包装后既得上班族特色杂粮免煮面条。
实施例2:
一种上班族特色免煮面条,具体制备步骤如下:
(1)原料预处理:将杂粮原料除杂,剔除坏的颗粒;
(2)脱皮:高粱、荞麦等原料需要经过脱皮处理;
(3)粉碎:将原料按玉米24%,大豆2.4%,大麦3.6%,小米8%,小麦粉25%,红小豆4%,燕麦8.4%,荞麦4.8%,绿豆3.6%,高粱8%,黄米3.6%,谷朊粉4.6%的比例混合后放入粉碎机中进行粉碎,过200目筛;
(4)水混:混合后的原料中加入4%食盐、1%复合磷酸盐、0.3%食用碱,然后与水进行混合,调整水分含量16%左右;
(5)挤压膨化:将混合后的原料通过双螺杆挤压膨化机进行挤压膨化,膨化温度160~165℃,螺杆转速100~120r/min;
(6)成型:膨化后成型20-30min,成型后的面条粗细1.0mm左右;
(7)烘干:对膨化成型后的免煮面条进行干燥,干燥后水分含量控制在8%-10%;
(8)包装:为防止吸潮,对烘干后的上班族特色杂粮免煮面条及时用包装机进行包装;
(9)成品:包装后既得上班族特色杂粮免煮面条。
实施例3:
一种上班族特色免煮面条,具体制备步骤如下:
(1)原料预处理:将杂粮原料除杂,剔除坏的颗粒;
(2)脱皮:高粱、荞麦等原料需要经过脱皮处理;
(3)粉碎:将原料按玉米20%,大豆3%,大麦3%,小米10%,小麦粉25%,红小豆5%,燕麦7%,荞麦6%,绿豆3%,高粱10%,黄米3.0%,谷朊粉5%的比例混合后放入粉碎机中进行粉碎,过200目筛;
(4)水混:混合后的原料中加3%食盐1.5%复合磷酸盐、0.4%食用碱,然后与水进行混合,调整水分含量16%左右;
(5)挤压膨化:将混合后的原料通过双螺杆挤压膨化机进行挤压膨化,膨化温度160~165℃,螺杆转速100~120r/min;
(6)成型:膨化后成型20-30min,成型后的面条粗细1.0mm左右;
(7)烘干:对膨化成型后的免煮面条进行干燥,干燥后水分含量控制在8%-10%;
(8)包装:为防止吸潮,对烘干后的上班族特色杂粮免煮面条及时用包装机进行包装;
(9)成品:包装后既得上班族特色杂粮免煮面条。
以上实施例仅用于说明本发明的技术方案,而非对其进行限制;尽管参照前述实施例对被发明进行了详细的说明,但对于本领域的普通技术人员来说,依然可以对前述实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而对这些修改或者替换,并不使相应技术方案的本质脱离本发明所要求保护的技术方案的精神和范围。
Claims (1)
1. 一种上班族特色杂粮免煮面条,其特征在于是通过如下途径实现的:
(1)原料预处理:将杂粮原料除杂,剔除坏的颗粒;
(2)脱皮:高粱、荞麦等原料需要经过脱皮处理;
(3)粉碎:将质量比玉米16~24%,大豆2.4~3.6%,大麦2.4~3.6%,小米8~12%,小麦粉20~30%,红小豆4~6%,燕麦5.6~8.4%,荞麦4.8~7.2%,绿豆2.4~3.6%,高粱8~12%,黄米2.4~3.6%,谷朊粉4~6%比例称量,各原料之和为100%,混合后放入粉碎机中进行粉碎,过200目筛;
(4)水混:原料中加入质量比2%-4%食盐、1%-2%复合磷酸盐、0.3%-0.5%食用碱,然后与水进行混合,调整水分含量16%左右;
(5)挤压膨化:将混合后的原料通过双螺杆挤压膨化机进行挤压膨化,膨化温度160~165℃,螺杆转速100~120r/min;
(6)成型:膨化后成型20-30min,成型后的面条粗细1.0mm左右;
(7)烘干:对膨化成型后的免煮面条进行干燥,干燥后水分含量控制在8%-10%;
(8)包装:为防止吸潮,对烘干后的上班族特色杂粮免煮面条及时用包装机进行包装;
(9)成品:包装后既得上班族特色杂粮免煮面条。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN109006937A (zh) * | 2018-07-05 | 2018-12-18 | 河南豫道农业科技发展有限公司 | 一种非油炸方便面皮及其挤压、高温膨化生产工艺 |
CN111109520A (zh) * | 2019-12-20 | 2020-05-08 | 宁夏瑞春杂粮股份有限公司 | 一种杂粮全粉面条及其制作工艺 |
CN111903905A (zh) * | 2020-08-04 | 2020-11-10 | 王永红 | 一种增强肠道消化和免煮的豆渣面条及其制备方法 |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN109006937A (zh) * | 2018-07-05 | 2018-12-18 | 河南豫道农业科技发展有限公司 | 一种非油炸方便面皮及其挤压、高温膨化生产工艺 |
CN111109520A (zh) * | 2019-12-20 | 2020-05-08 | 宁夏瑞春杂粮股份有限公司 | 一种杂粮全粉面条及其制作工艺 |
CN111903905A (zh) * | 2020-08-04 | 2020-11-10 | 王永红 | 一种增强肠道消化和免煮的豆渣面条及其制备方法 |
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