CN105124401A - 一种理气解郁膳食面及其制备方法 - Google Patents
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Abstract
本发明公开了一种理气解郁膳食面,由下列重量份的原料制成:南瓜30-40、芹菜10-20、淀粉18-22、面粉300-400、新鲜胡柚皮18-25、鲢鱼鱼糜16-30、金线鱼鱼糜24-35、山楂10-15、山药17-18、胡萝卜15-16、白萝卜15-15.5、莲藕7-8、香附1.5-2.1、阳雀花1.4-2、枸杞子2.2-2.8,纤维素酶、乙醇适量。本发明添加的虾制糜前经过金针菇提取物进行处理,金针菇提取物富含麦角硫因,能起到显著抑制细菌生长繁殖的作用,达到延长保鲜期的效果。
Description
技术领域
本发明涉及粉丝技术领域,尤其涉及一种理气解郁膳食面及其制备方法。
背景技术
目前,已有多种食品通过添加膳食纤维来丰富其营养成分,如鱼糜制品、肉制品、焙烤制品等。另外,膳食纤维具有很好的持水、持油性等工艺特性。对于营养价值很高的鱼糜制品,膳食纤维的添加不但可以弥补鱼糜制品在纤维方面的缺乏,而且可以有效地提高鱼糜制品的工艺特性如持水性、凝胶性等。
提高鱼糜的凝胶特性,是加工鱼糜制品的关键技术之一。现阶段主要是通过一些添加剂来达到凝胶特性改善的目的,如淀粉、膳食纤维、多糖和酶制剂等。但利用海水鱼糜改善淡水鱼糜凝胶特性的研究较少。国内有相关学者研究了鲢鱼和带鱼的混合鱼糜的凝胶特性,当鲢鱼鱼糜和带鱼鱼糜的配比一定时,凝胶性能有所改善。胡柚皮中富含酚酸、黄烷酮糖苷等多种酚类化合物。在食品加工过程中,胡柚皮往往未得到充分加工利用而被废弃,不仅造成资源浪费而且污染环境。目前已有研究直接将即溶咖啡和白葡萄汁作为多酚的来源加入鱼肉蛋白凝胶中制备可食用膜,用于改善膜的强度等特性。而以胡柚皮粉作为多酚来源用于改善鱼肉肌原纤维蛋白凝胶特性的研究鲜有报道。。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种理气解郁膳食面及其制备方法。
本发明是通过以下技术方案实现的:
一种理气解郁膳食面,由下列重量份的原料制成:
南瓜30-40、芹菜10-20、淀粉18-22、面粉300-400、新鲜胡柚皮18-25、鲢鱼鱼糜16-30、金线鱼鱼糜24-35、山楂10-15、山药17-18、胡萝卜15-16、白萝卜15-15.5、莲藕7-8、香附1.5-2.1、阳雀花1.4-2、枸杞子2.2-2.8,纤维素酶、乙醇适量。
所述的一种理气解郁膳食面的制备方法,包括以下步骤:
(1)将香附、阳雀花、枸杞子用6-9倍量的水浸提后,滤得中药汁;山楂、山药洗净去杂后切片,在混合置于笼屉中,用中药汁熏蒸15-20分钟,取出捣碎后置于烤箱烘烤2-3分钟,再烘干磨粉;胡萝卜、白萝卜、莲藕洗净后兑水榨浆,滤得蔬菜浆;
(2)取南瓜、芹菜混合,加10-12倍水打浆,加入浆料重量1-1.2%的纤维素酶,调节PH为4-5,在50-60℃下酶解120-130分钟,高温灭酶,过滤,得浆液,加入浆液3-5倍体积95-98%的乙醇对浆液进行醇沉,然后离心,取下层沉淀,清洗干燥得水溶性膳食纤维;
(3)将上述水溶性膳食纤维加入到26-30倍蔬菜浆中,再加入淀粉,在20-30℃下保温搅拌6-10分钟,得蔬菜纤维淀粉溶液;将新鲜胡柚皮清洗干净,置于烘箱中50-60℃低温烘干18-20h,磨成细粉;
(4)将鲢鱼鱼糜与金线鱼鱼糜按照4-6:1的比例混合后,拌入鱼糜质量3-4%的食盐以及胡柚皮粉,擂溃20-30分钟;再倒入蔬菜纤维淀粉溶液浸泡20-25分钟;
(5)将步骤(4)所得物料放入不锈钢容器中,密封后水浴加热,一段加热:86-90℃水浴下加热20-25min,二段加热:先在35-40℃下预热30-35min,后在85-90℃下加热25-30min,取出,置于冰水中冷却,3-4℃下冷藏;
(6)将上述步骤所得物料与面粉以及剩余物料混合后加入适量水揉成面团,再按照传统工艺做成面条,即得。
本发明的优点是:
在粉丝中加入一定量的虾肉不仅可以提高粉丝的营养价值,还可以在一定程度上抑制淀粉β化。因为虾肉添加在润胀的淀粉三维网状组织中,充塞其间形成膜壁,提高了粉丝耐煮、不糊汤的性能,减少断条率,没咬劲、没筋道的口感;原料中添加的食用油可以抑制淀粉的β化,因为油脂这类介质的加入,能充塞淀粉网状组织间形成膜壁,在一定程度上阻止了直链淀粉分子间的重新缔合,从而有利于抑制淀粉返生;
本发明添加的虾制糜前经过金针菇提取物进行处理,金针菇提取物富含麦角硫因,能起到显著抑制细菌生长繁殖的作用,达到延长保鲜期的效果;我国的真菌资源比较丰富,其加工废弃物较多,其中菇柄占到子实体的近20%,因此,把富含麦角硫因的食用菌加工废弃物作为虾类保鲜剂开发应用对综合利用食用菌、提高其附加值也具有一定的实际意义;
本发明膳食纤维的添加不但可以弥补虾糜制品在纤维方面的缺乏,而且可以有效地提高虾糜制品的工艺特性如持水性、凝胶性等;
本发明还添加有艾叶,使得作出的粉丝呈现出天然的墨绿色,有半透明感;
本发明还添加有香附、阳雀花、枸杞子、山药、胡萝卜等食药材,赋予本发明丰富均衡的营养以及理气解郁、补气益肾的保健功效;本发明面条鲜香劲道,入口香软,回味无穷。
具体实施方式
一种理气解郁膳食面,由下列重量份的原料制成:
南瓜30、芹菜10、淀粉18、面粉300、新鲜胡柚皮18、鲢鱼鱼糜16、金线鱼鱼糜24、山楂10、山药17、胡萝卜15、白萝卜15、莲藕7、香附1.5、阳雀花1.4、枸杞子2.2,纤维素酶、乙醇适量。
所述的一种理气解郁膳食面的制备方法,包括以下步骤:
(1)将香附、阳雀花、枸杞子用6倍量的水浸提后,滤得中药汁;山楂、山药洗净去杂后切片,在混合置于笼屉中,用中药汁熏蒸15分钟,取出捣碎后置于烤箱烘烤2分钟,再烘干磨粉;胡萝卜、白萝卜、莲藕洗净后兑水榨浆,滤得蔬菜浆;
(2)取南瓜、芹菜混合,加10倍水打浆,加入浆料重量1%的纤维素酶,调节PH为4,在50℃下酶解120分钟,高温灭酶,过滤,得浆液,加入浆液3倍体积95%的乙醇对浆液进行醇沉,然后离心,取下层沉淀,清洗干燥得水溶性膳食纤维;
(3)将上述水溶性膳食纤维加入到26倍蔬菜浆中,再加入淀粉,在20℃下保温搅拌6分钟,得蔬菜纤维淀粉溶液;将新鲜胡柚皮清洗干净,置于烘箱中50℃低温烘干18h,磨成细粉;
(4)将鲢鱼鱼糜与金线鱼鱼糜按照4:1的比例混合后,拌入鱼糜质量3%的食盐以及胡柚皮粉,擂溃20分钟;再倒入蔬菜纤维淀粉溶液浸泡20分钟;
(5)将步骤(4)所得物料放入不锈钢容器中,密封后水浴加热,一段加热:86℃水浴下加热20min,二段加热:先在35℃下预热30min,后在85℃下加热25min,取出,置于冰水中冷却,3℃下冷藏;
(6)将上述步骤所得物料与面粉以及剩余物料混合后加入适量水揉成面团,再按照传统工艺做成面条,即得。
Claims (2)
1.一种理气解郁膳食面,其特征在于由下列重量份的原料制成:
南瓜30-40、芹菜10-20、淀粉18-22、面粉300-400、新鲜胡柚皮18-25、鲢鱼鱼糜16-30、金线鱼鱼糜24-35、山楂10-15、山药17-18、胡萝卜15-16、白萝卜15-15.5、莲藕7-8、香附1.5-2.1、阳雀花1.4-2、枸杞子2.2-2.8,纤维素酶、乙醇适量。
2.根据权利要求1所述的一种理气解郁膳食面的制备方法,其特征在于包括以下步骤:
(1)将香附、阳雀花、枸杞子用6-9倍量的水浸提后,滤得中药汁;山楂、山药洗净去杂后切片,在混合置于笼屉中,用中药汁熏蒸15-20分钟,取出捣碎后置于烤箱烘烤2-3分钟,再烘干磨粉;胡萝卜、白萝卜、莲藕洗净后兑水榨浆,滤得蔬菜浆;
(2)取南瓜、芹菜混合,加10-12倍水打浆,加入浆料重量1-1.2%的纤维素酶,调节PH为4-5,在50-60℃下酶解120-130分钟,高温灭酶,过滤,得浆液,加入浆液3-5倍体积95-98%的乙醇对浆液进行醇沉,然后离心,取下层沉淀,清洗干燥得水溶性膳食纤维;
(3)将上述水溶性膳食纤维加入到26-30倍蔬菜浆中,再加入淀粉,在20-30℃下保温搅拌6-10分钟,得蔬菜纤维淀粉溶液;将新鲜胡柚皮清洗干净,置于烘箱中50-60℃低温烘干18-20h,磨成细粉;
(4)将鲢鱼鱼糜与金线鱼鱼糜按照4-6:1的比例混合后,拌入鱼糜质量3-4%的食盐以及胡柚皮粉,擂溃20-30分钟;再倒入蔬菜纤维淀粉溶液浸泡20-25分钟;
(5)将步骤(4)所得物料放入不锈钢容器中,密封后水浴加热,一段加热:86-90℃水浴下加热20-25min,二段加热:先在35-40℃下预热30-35min,后在85-90℃下加热25-30min,取出,置于冰水中冷却,3-4℃下冷藏;
(6)将上述步骤所得物料与面粉以及剩余物料混合后加入适量水揉成面团,再按照传统工艺做成面条,即得。
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