CN105266020A - 一种木耳保健挂面的制作方法 - Google Patents
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Abstract
本发明公开了一种木耳保健挂面的制作方法,属于食品加工领域。其特征在于:采用玉米粒→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,具黑木耳特有风味;本产品不仅营养丰富,所含的植物胶质有较强的吸附力,可以清胃涤肠,具有补气活血、凉血滋润、养血驻颜之功效,还可预防血栓等病症,食用方便,营养保健。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种木耳保健挂面的制作方法。
背景技术
黑木耳,别名光木耳,真菌学分类属担子菌纲,木耳目,木耳科。色泽黑褐,质地柔软,味道鲜美,营养丰富,可素可荤,不但为中国菜肴大添风采,而且能养血驻颜,令人肌肤红润,容光焕发,并可防治缺铁性贫血等,具有很多药用功效,被现代营养学家盛赞为“素中之荤”。中医学认为它具有补气活血、凉血滋润的作用,能够消除血液里的热毒。黑木耳中的植物胶质有较强的吸附力,可将残留在人体消化系统内的杂质排出体外,起到清胃涤肠的作用。黑木耳对体内难以消化的谷壳、木渣、沙子、金属屑等具有溶解作用,对胆结石、肾结石等也有化解功能。黑木耳还能减少血液凝块,预防血栓病的发生。
木耳的烹制方法很多,可以作凉菜可以作热菜,用于加工成木耳保健挂面可实现对黑木耳原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是提供一种五味黑木耳的加工方法,可以直接食用,味道鲜美,贮藏时间长。
本发明解决其技术问题所采取的技术方案是:
一种木耳保健挂面的制作方法,其特征在于:采用玉米粒→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:将玉米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,在接种箱内接入黑木耳原种,接种后在35℃的温度下培养12天即长满菌丝;将玉米粒菌丝从瓶内挖出,在45℃的温度下烘干,再用粉碎机进行粉碎,过110目筛,即得菌粉;
B、和面:按1千克菌粉加8千克金荞麦面粉、1千克鸡蛋、5千克赤豆浆的比例配料,另加3%的葡萄糖浆、少许蛋白粉、香菇粉、山药粉和水适量;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。
有益效果:本发明产品粗细一致,无断裂,无杂质,具黑木耳特有风味;本产品不仅营养丰富,所含的植物胶质有较强的吸附力,可以清胃涤肠,具有补气活血、凉血滋润、养血驻颜之功效,还可预防血栓等病症,食用方便,营养保健。
具体实施方式
实施例1:
一种木耳保健挂面的制作方法,具体操作步骤为:
A、菌粉的制作:将玉米粒用清水浸泡至含水量80%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,在接种箱内接入黑木耳原种,接种后在26℃的温度下培养20-25天即长满菌丝;将玉米粒菌丝从瓶内挖出,在50℃的温度下烘干,再用粉碎机进行粉碎,过120目筛,即得菌粉;
B、和面:按2千克菌粉加7千克高筋面粉、5千克牛奶的比例配料,另加0.6-0.8%的葡甘露聚糖和水适量;配料后倒入搅拌机内,搅拌25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10-20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2-3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26℃,相对温度为60%-70%,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:
一种木耳保健挂面的制作方法,具体操作步骤为:
A、菌粉的制作:将玉米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,在接种箱内接入黑木耳原种,接种后在26℃的温度下培养20-25天即长满菌丝;将玉米粒菌丝从瓶内挖出,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)
1.一种木耳保健挂面的制作方法,其特征在于:采用玉米粒→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:将玉米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,在接种箱内接入黑木耳原种,接种后在35℃的温度下培养12天即长满菌丝;将玉米粒菌丝从瓶内挖出,在45℃的温度下烘干,再用粉碎机进行粉碎,过110目筛,即得菌粉;
B、和面:按1千克菌粉加8千克金荞麦面粉、1千克鸡蛋、5千克赤豆浆的比例配料,另加3%的葡萄糖浆、少许蛋白粉、香菇粉、山药粉和水适量;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。
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CN105661313A (zh) * | 2016-01-20 | 2016-06-15 | 张勇 | 一种百合营养面条及其制作方法 |
CN110477272A (zh) * | 2019-10-08 | 2019-11-22 | 黑龙江华腾生物科技有限公司 | 一种玉木耳挂面及其制备方法 |
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