CN105146334A - 一种蟹黄面条及其制备方法 - 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
- 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
本发明公开了一种蟹黄面条,由以下重量份原料制成:面粉900-1000、兰香子0.5-0.6、山楂核0.8-0.9、九节茶0.7-0.8、柿蒂0.6-0.7、白茅根0.7-0.8、蟹黄40-45、黄瓜30-35、白糖粉15-18、葡萄糖氧化酶0.5-0.6、大豆蛋白粉60-65、氧化马铃薯淀粉9-10、茶黄素适量。本发明所研制的面条,品质佳,口感好,色泽光亮,营养丰富,其中所加入的氧化马铃薯淀粉有利于蛋白质的凝聚,氧化淀粉的羧基对蛋白质基团之间相互作用起到辅助作用;此外,本发明在加工过程中添加了多种中草药,具有降胆固醇、清热排毒、健脾养胃、净化肠道、抗菌消炎、祛风除湿、活血止痛的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种蟹黄面条及其制备方法。
背景技术
面条是我国传统的大众主食,使用方便又经济实惠,在人们日常生活中占有重要地位。目前国内外的制面行业发展逗相当迅速,面条种类不断增加,产量不断上升,制面的技术也在不断提高,而随着人们生活水平的不断提高,饮食结构和生活方式日益改善,人们不仅对面条的外观品质和营养价值有了较高的要求,而且对面条的内在品质如弹性和韧性等性能的要求也越来越高,而我国通用小麦粉蛋白质含量较低,难以生产出较高品质的面条制品,制成的面条普遍存在质量不稳定、不耐煮、易糊汤、口感发粘和嚼劲差等不足,因此非常需要合适的改良剂对面条进行品质改进。目前我国所使用的改良剂主要是各种人工合成的非天然食品添加剂,虽然对面条品质有所改善,但也给人们的身体健康带来不良影响。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种蟹黄面条及其制备方法。
本发明是通过以下技术方案实现的:
一种蟹黄面条,由以下重量份原料制成:
面粉900-1000、兰香子0.5-0.6、山楂核0.8-0.9、九节茶0.7-0.8、柿蒂0.6-0.7、白茅根0.7-0.8、蟹黄40-45、黄瓜30-35、白糖粉15-18、葡萄糖氧化酶0.5-0.6、大豆蛋白粉60-65、氧化马铃薯淀粉9-10、茶黄素适量。
所述的一种蟹黄面条的制备方法,包括以下步骤:
(1)将兰香子、山楂核、九节茶、柿蒂、白茅根加6-7倍水大火煎煮1-2小时后压滤去渣经喷雾干燥得中药粉;
(2)将蟹黄搅烂后加入白糖粉腌制3-4h备用;取黄瓜榨汁,将腌制好的蟹黄入蒸笼蒸煮30-35min后浇上黄瓜汁并拌匀得黄瓜蟹黄酱;
(3)在常温下将葡萄糖氧化酶、大豆蛋白粉、氧化马铃薯淀粉与面粉混合均匀得料粉备用;
(4)将茶黄素及中药粉倒入36%料粉重量的水中搅拌均匀充分溶解后调节温度在30℃并与黄瓜蟹黄酱及剩余各原料充分混合后一同倒入料粉中揉合,和面10min;
(5)将和好的面团放在醒面箱内调节温度为30℃静置醒面15-17min,待完成后置于压面机内复合压延面皮,由厚至薄,复合4次,压延共5道,再切割成厚1mm、宽1.4mm的面条,室温下挂杆自然晾干即得。
本发明的优点是:
本发明所研制的面条,品质佳,口感好,色泽光亮,营养丰富,其中所加入的氧化马铃薯淀粉有利于蛋白质的凝聚,氧化淀粉的羧基对蛋白质基团之间相互作用起到辅助作用;葡萄糖氧化酶可加强面筋蛋白三维空间网状结构,强化面筋,大豆蛋白粉富含赖氨酸,而谷物中第一限制性氨基酸正是赖氨酸,故在面条制品中加入大豆蛋白粉,不但能够提高面条的营养价值,更可加强化面筋,改善面团特性,使面条韧性大幅度提高,本发明中添加的大豆蛋白粉的量使得面条的各方面特性都综合最佳,而唯一的不足之处所产生的豆腥味由加入的茶黄素来去除,并且所加入的茶黄素可预防由酒精肝和脂肪肝转化成的肝硬化,对现代人的身体健康大有裨益。此外,本发明在加工过程中添加了多种中草药,具有降胆固醇、清热排毒、健脾养胃、净化肠道、抗菌消炎、祛风除湿、活血止痛的功效。
具体实施方式
一种蟹黄面条,由以下重量份(千克)原料制成:
面粉900、兰香子0.5、山楂核0.8、九节茶0.7、柿蒂0.6、白茅根0.7、蟹黄40、黄瓜30、白糖粉15、葡萄糖氧化酶0.5、大豆蛋白粉60、氧化马铃薯淀粉9、茶黄素适量。
所述的一种蟹黄面条的制备方法,包括以下步骤:
(1)将兰香子、山楂核、九节茶、柿蒂、白茅根加6倍水大火煎煮1小时后压滤去渣经喷雾干燥得中药粉;
(2)将蟹黄搅烂后加入白糖粉腌制3h备用;取黄瓜榨汁,将腌制好的蟹黄入蒸笼蒸煮30min后浇上黄瓜汁并拌匀得黄瓜蟹黄酱;
(3)在常温下将葡萄糖氧化酶、大豆蛋白粉、氧化马铃薯淀粉与面粉混合均匀得料粉备用;
(4)将茶黄素及中药粉倒入36%料粉重量的水中搅拌均匀充分溶解后调节温度在30℃并与黄瓜蟹黄酱及剩余各原料充分混合后一同倒入料粉中揉合,和面10min;
(5)将和好的面团放在醒面箱内调节温度为30℃静置醒面15min,待完成后置于压面机内复合压延面皮,由厚至薄,复合4次,压延共5道,再切割成厚1mm、宽1.4mm的面条,室温下挂杆自然晾干即得。
Claims (2)
1.一种蟹黄面条,其特征在于由以下重量份原料制成:
面粉900-1000、兰香子0.5-0.6、山楂核0.8-0.9、九节茶0.7-0.8、柿蒂0.6-0.7、白茅根0.7-0.8、蟹黄40-45、黄瓜30-35、白糖粉15-18、葡萄糖氧化酶0.5-0.6、大豆蛋白粉60-65、氧化马铃薯淀粉9-10、茶黄素适量。
2.根据权利要求1所述的一种蟹黄面条的制备方法,其特征在于包括以下步骤:
(1)将兰香子、山楂核、九节茶、柿蒂、白茅根加6-7倍水大火煎煮1-2小时后压滤去渣经喷雾干燥得中药粉;
(2)将蟹黄搅烂后加入白糖粉腌制3-4h备用;取黄瓜榨汁,将腌制好的蟹黄入蒸笼蒸煮30-35min后浇上黄瓜汁并拌匀得黄瓜蟹黄酱;
(3)在常温下将葡萄糖氧化酶、大豆蛋白粉、氧化马铃薯淀粉与面粉混合均匀得料粉备用;
(4)将茶黄素及中药粉倒入36%料粉重量的水中搅拌均匀充分溶解后调节温度在30℃并与黄瓜蟹黄酱及剩余各原料充分混合后一同倒入料粉中揉合,和面10min;
(5)将和好的面团放在醒面箱内调节温度为30℃静置醒面15-17min,待完成后置于压面机内复合压延面皮,由厚至薄,复合4次,压延共5道,再切割成厚1mm、宽1.4mm的面条,室温下挂杆自然晾干即得。
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Application publication date: 20151216 |