CN105851861A - 一种即食面条的制备方法 - Google Patents
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Abstract
一种即食面条的制备方法，方法步骤如下：制备食用保鲜剂：按重量份取：银杏多糖：5‑8份，银杏酮2‑3份，银杏酚1‑3份，蜂蜡淀粉10‑15份，吡咯烷酮羧酸钠2‑3份，乳酸链球菌素3‑5份，羧甲基壳聚糖1‑2份，柠檬酸2‑5份，水10‑15份，均匀混合后，放入搅拌机中搅拌30‑60min，静置3小时后取上层溶液，得到食用保鲜剂。银杏多糖、银杏酮、银杏酚、蜂蜡淀粉、吡咯烷酮羧酸钠、乳酸链球菌素、羧甲基壳聚糖、柠檬酸对人体完全无害，还能够有非常优秀的保鲜效果。
Description
技术领域
本发明涉及面条生产领域，尤其是一种即食面条的制备方法。
背景技术
面条起源于中国，已有四千多年的制作食用历史。面条是一种制作简单，食用方便，营养丰富，即可主食又可快餐的健康保健食品。早已为世界人民所接受与喜爱。面条一种用谷物或豆类的面粉加水磨成面团，之后或者压或擀制或抻成片再切或压，或者使用搓、拉、捏等手段，制成条状(或窄或宽，或扁或圆)或小片状，最后经煮、炒、烩、炸而成的一种食品。
现在即食面特别受到市场的欢迎，但是现在的即食面需要经过非常复杂的制作过程，耗时耗力，因此现在市场上迫切需要一种营养美味的速食即食面。
发明内容
本发明主要解决的技术问题在于提供一种速食即食面条。
本发明为解决上述技术问题采用的技术方案为：
一种即食面条的制备方法，所述方法步骤如下：
a.制备食用保鲜剂：按重量份取：银杏多糖：5-8份，银杏酮2-3份，银杏酚1-3份，蜂蜡淀粉10-15份，吡咯烷酮羧酸钠2-3份，乳酸链球菌素3-5份，羧甲基壳聚糖1-2份，柠檬酸2-5份，水10-15份，均匀混合后，放入搅拌机中搅拌30-60min，静置3小时后取上层溶液，得到食用保鲜剂；
b.按重量份取原料：小麦70-90份、荞麦45-55份、薏仁45-60份、红豆35-45份、绿豆25-50份、大豆30-40份、黄黍55-60份、稻谷25-30份、花生35-40份、豌豆25-30份、黑豆15-25份、蚕豆25-30份；对原料进行农药残留检测，将符合农药残留标准的原料经过筛选机进行筛选，除去其中的杂质及不合格原料；
c.将步骤b中得到的原料分别用盐水将小麦、荞麦、薏仁、红豆、绿豆、大豆、黄黍、稻谷、花生、豌豆、黑豆、蚕豆漂洗3-4遍；然后混合并对其进行烘干操作，置入烘干房中进行烘干，直至水分含量降到25-30％；烘干后的原料在通风环境下晾晒15-30h,晾晒后的混合原料放入研磨机中进行研磨，得到粒度为300-350目的原料粉末；
d.将步骤c中得到的原料粉末与步骤a中得到的食用保鲜剂混合后得到混合物，然后将混合物放入搅拌机中进行反复搅拌均匀，直至搅拌机中混合物变成面团时，停止搅拌，搅拌时间为15-30min；
e.醒发：对步骤d中得到的面团进行第一次醒发，在常温下醒发时间为10-15min，湿度为80％-95％；对经过第一次醒发后的面进行压延，压成厚度为10-12mm的面饼；将压好面饼送入温度为30-40℃，湿度为80％-95％的环境下进行第二次醒发，醒发时间为25-35min；
e.压延切条：对经过第二次醒发后的面饼进行6-8道压延，然后切成要求宽度，厚度及长度的面条；然后将切好的面条采用蒸汽蒸至7-8成熟，将蒸后的面条放入温度为120-140℃的油中0.5-1min；
f.定型，脱水，消毒：将切好的面条送入温度为20-30℃的环境下，对面条进行吹风处理，使面条表面快速脱水定型防止面条之间相互粘连，在吹风定型的同时进行微波杀菌处理，减少细菌数量，降低细菌繁殖速度；
g.包装：将经过处理后的面条进行称重，紫外线灭菌后，进行真空包装。
进一步地，所述步骤g中紫外线灭菌时保持环境湿度大于等于80％。
本发明的有益效果为：
通过将小麦、荞麦、薏仁、红豆、绿豆、大豆、黄黍、稻谷、花生、豌豆、黑豆、蚕豆混合后制成面团，可以有效保留小麦、荞麦、薏仁、红豆、绿豆、大豆、黄黍、稻谷、花生、豌豆、黑豆、蚕豆中的营养，同时食用保鲜剂的作用可以使面条持续保持新鲜，食用非常方便，不需要再次煮制，随时食用。
同时银杏多糖、银杏酮、银杏酚、蜂蜡淀粉、吡咯烷酮羧酸钠、乳酸链球菌素、羧甲基壳聚糖、柠檬酸对人体完全无害，还能够有非常优秀的保鲜效果。
具体实施方式
下面结合具体实施方式对本发明作进一步阐述。
实施例1：
即食面条的制备方法步骤如下：
a.制备食用保鲜剂：按重量份取：银杏多糖：8份，银杏酮3份，银杏酚3份，蜂蜡淀粉15份，吡咯烷酮羧酸钠3份，乳酸链球菌素5份，羧甲基壳聚糖2份，柠檬酸5份，水15份，均匀混合后，放入搅拌机中搅拌30-60min，静置3小时后取上层溶液，得到食用保鲜剂；
b.按重量份取原料：小麦90份、荞麦55份、薏仁60份、红豆45份、绿豆50份、大豆40份、黄黍60份、稻谷30份、花生40份、豌豆30份、黑豆25份、蚕豆30份；对原料进行农药残留检测，将符合农药残留标准的原料经过筛选机进行筛选，除去其中的杂质及不合格原料；
c.将步骤b中得到的原料分别用盐水将小麦、荞麦、薏仁、红豆、绿豆、大豆、黄黍、稻谷、花生、豌豆、黑豆、蚕豆漂洗3-4遍；然后混合并对其进行烘干操作，置入烘干房中进行烘干，直至水分含量降到25-30％；烘干后的原料在通风环境下晾晒15-30h,晾晒后的混合原料放入研磨机中进行研磨，得到粒度为300-350目的原料粉末；
d.将步骤c中得到的原料粉末与步骤a中得到的食用保鲜剂混合后得到混合物，然后将混合物放入搅拌机中进行反复搅拌均匀，直至搅拌机中混合物变成面团时，停止搅拌，搅拌时间为15-30min；
e.醒发：对步骤d中得到的面团进行第一次醒发，在常温下醒发时间为10-15min，湿度为80％-95％；对经过第一次醒发后的面进行压延，压成厚度为10-12mm的面饼；将压好面饼送入温度为30-40℃，湿度为80％-95％的环境下进行第二次醒发，醒发时间为25-35min；
e.压延切条：对经过第二次醒发后的面饼进行6-8道压延，然后切成要求宽度，厚度及长度的面条；然后将切好的面条采用蒸汽蒸至7-8成熟，将蒸后的面条放入温度为120-140℃的油中0.5-1min；
f.定型，脱水，消毒：将切好的面条送入温度为20-30℃的环境下，对面条进行吹风处理，使面条表面快速脱水定型防止面条之间相互粘连，在吹风定型的同时进行微波杀菌处理，减少细菌数量，降低细菌繁殖速度；
g.包装：将经过处理后的面条进行称重，紫外线灭菌后，进行真空包装；紫外线灭菌时保持环境湿度大于等于80％。
实施例2：
即食面条的制备方法步骤如下：
a.制备食用保鲜剂：按重量份取：银杏多糖：5份，银杏酮2份，银杏酚1份，蜂蜡淀粉10份，吡咯烷酮羧酸钠2份，乳酸链球菌素3份，羧甲基壳聚糖1份，柠檬酸2份，水10份，均匀混合后，放入搅拌机中搅拌30-60min，静置3小时后取上层溶液，得到食用保鲜剂；
b.按重量份取原料：小麦70份、荞麦45份、薏仁45份、红豆45份、绿豆25份、大豆30份、黄黍60份、稻谷30份、花生40份、豌豆25份、黑豆15份、蚕豆25份；对原料进行农药残留检测，将符合农药残留标准的原料经过筛选机进行筛选，除去其中的杂质及不合格原料；
c.将步骤b中得到的原料分别用盐水将小麦、荞麦、薏仁、红豆、绿豆、大豆、黄黍、稻谷、花生、豌豆、黑豆、蚕豆漂洗3-4遍；然后混合并对其进行烘干操作，置入烘干房中进行烘干，直至水分含量降到25-30％；烘干后的原料在通风环境下晾晒15-30h,晾晒后的混合原料放入研磨机中进行研磨，得到粒度为300-350目的原料粉末；
d.将步骤c中得到的原料粉末与步骤a中得到的食用保鲜剂混合后得到混合物，然后将混合物放入搅拌机中进行反复搅拌均匀，直至搅拌机中混合物变成面团时，停止搅拌，搅拌时间为15-30min；
e.醒发：对步骤d中得到的面团进行第一次醒发，在常温下醒发时间为10-15min，湿度为80％-95％；对经过第一次醒发后的面进行压延，压成厚度为10-12mm的面饼；将压好面饼送入温度为30-40℃，湿度为80％-95％的环境下进行第二次醒发，醒发时间为25-35min；
e.压延切条：对经过第二次醒发后的面饼进行6-8道压延，然后切成要求宽度，厚度及长度的面条；然后将切好的面条采用蒸汽蒸至7-8成熟，将蒸后的面条放入温度为120-140℃的油中0.5-1min；
f.定型，脱水，消毒：将切好的面条送入温度为20-30℃的环境下，对面条进行吹风处理，使面条表面快速脱水定型防止面条之间相互粘连，在吹风定型的同时进行微波杀菌处理，减少细菌数量，降低细菌繁殖速度；
g.包装：将经过处理后的面条进行称重，紫外线灭菌后，进行真空包装；紫外线灭菌时保持环境湿度大于等于80％。
实施例3：
一种即食面条的制备方法步骤如下：
a.制备食用保鲜剂：按重量份取：银杏多糖：5份，银杏酮3份，银杏酚1份，蜂蜡淀粉10份，吡咯烷酮羧酸钠3份，乳酸链球菌素3份，羧甲基壳聚糖2份，柠檬酸2份，水15份，均匀混合后，放入搅拌机中搅拌30-60min，静置3小时后取上层溶液，得到食用保鲜剂；
b.按重量份取原料：小麦70份、荞麦55份、薏仁60份、红豆35份、绿豆50份、大豆30份、黄黍60份、稻谷25份、花生40份、豌豆25份、黑豆25份、蚕豆25份；对原料进行农药残留检测，将符合农药残留标准的原料经过筛选机进行筛选，除去其中的杂质及不合格原料；
c.将步骤b中得到的原料分别用盐水将小麦、荞麦、薏仁、红豆、绿豆、大豆、黄黍、稻谷、花生、豌豆、黑豆、蚕豆漂洗3-4遍；然后混合并对其进行烘干操作，置入烘干房中进行烘干，直至水分含量降到25-30％；烘干后的原料在通风环境下晾晒15-30h,晾晒后的混合原料放入研磨机中进行研磨，得到粒度为300-350目的原料粉末；
d.将步骤c中得到的原料粉末与步骤a中得到的食用保鲜剂混合后得到混合物，然后将混合物放入搅拌机中进行反复搅拌均匀，直至搅拌机中混合物变成面团时，停止搅拌，搅拌时间为15-30min；
e.醒发：对步骤d中得到的面团进行第一次醒发，在常温下醒发时间为10-15min，湿度为80％-95％；对经过第一次醒发后的面进行压延，压成厚度为10-12mm的面饼；将压好面饼送入温度为30-40℃，湿度为80％-95％的环境下进行第二次醒发，醒发时间为25-35min；
e.压延切条：对经过第二次醒发后的面饼进行6-8道压延，然后切成要求宽度，厚度及长度的面条；然后将切好的面条采用蒸汽蒸至7-8成熟，将蒸后的面条放入温度为120-140℃的油中0.5-1min；
f.定型，脱水，消毒：将切好的面条送入温度为20-30℃的环境下，对面条进行吹风处理，使面条表面快速脱水定型防止面条之间相互粘连，在吹风定型的同时进行微波杀菌处理，减少细菌数量，降低细菌繁殖速度；
g.包装：将经过处理后的面条进行称重，紫外线灭菌后，进行真空包装；紫外线灭菌时保持环境湿度大于等于80％。
Claims (2)
1.一种即食面条的制备方法，其特征在于：所述方法步骤如下：
a.制备食用保鲜剂：按重量份取：银杏多糖：5-8份，银杏酮2-3份，银杏酚1-3份，蜂蜡淀粉10-15份，吡咯烷酮羧酸钠2-3份，乳酸链球菌素3-5份，羧甲基壳聚糖1-2份，柠檬酸2-5份，水10-15份，均匀混合后，放入搅拌机中搅拌30-60min，静置3小时后取上层溶液，得到食用保鲜剂；
b.按重量份取原料：小麦70-90份、荞麦45-55份、薏仁45-60份、红豆35-45份、绿豆25-50份、大豆30-40份、黄黍55-60份、稻谷25-30份、花生35-40份、豌豆25-30份、黑豆15-25份、蚕豆25-30份；对原料进行农药残留检测，将符合农药残留标准的原料经过筛选机进行筛选，除去其中的杂质及不合格原料；
c.将步骤b中得到的原料分别用盐水将小麦、荞麦、薏仁、红豆、绿豆、大豆、黄黍、稻谷、花生、豌豆、黑豆、蚕豆漂洗3-4遍；然后混合并对其进行烘干操作，置入烘干房中进行烘干，直至水分含量降到25-30％；烘干后的原料在通风环境下晾晒15-30h,晾晒后的混合原料放入研磨机中进行研磨，得到粒度为300-350目的原料粉末；
d.将步骤c中得到的原料粉末与步骤a中得到的食用保鲜剂混合后得到混合物，然后将混合物放入搅拌机中进行反复搅拌均匀，直至搅拌机中混合物变成面团时，停止搅拌，搅拌时间为15-30min；
e.醒发：对步骤d中得到的面团进行第一次醒发，在常温下醒发时间为10-15min，湿度为80％-95％；对经过第一次醒发后的面进行压延，压成厚度为10-12mm的面饼；将压好面饼送入温度为30-40℃，湿度为80％-95％的环境下进行第二次醒发，醒发时间为25-35min；
e.压延切条：对经过第二次醒发后的面饼进行6-8道压延，然后切成要求宽度，厚度及长度的面条；然后将切好的面条采用蒸汽蒸至7-8成熟，将蒸后的面条放入温度为120-140℃的油中0.5-1min；
f.定型，脱水，消毒：将切好的面条送入温度为20-30℃的环境下，对面条进行吹风处理，使面条表面快速脱水定型防止面条之间相互粘连，在吹风定型的同时进行微波杀菌处理，减少细菌数量，降低细菌繁殖速度；
g.包装：将经过处理后的面条进行称重，紫外线灭菌后，进行真空包装。
2.根据权利要求1所述的即食面条的制备方法，其特征在于：所述步骤g中紫外线灭菌时保持环境湿度大于等于80％。
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| CN106261635A (zh) * | 2016-08-26 | 2017-01-04 | 钟静涛 | 马铃薯蔬菜面条的制备方法 |
| CN111616297A (zh) * | 2020-06-05 | 2020-09-04 | 四川徽记豆匠食品有限公司 | 一种益生菌面条及其制备工艺 |
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| CN101341946A (zh) * | 2008-08-17 | 2009-01-14 | 魏绪瑶 | 杂粮面条及其制作工艺 |
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| CN101341946A (zh) * | 2008-08-17 | 2009-01-14 | 魏绪瑶 | 杂粮面条及其制作工艺 |
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| CN106261635A (zh) * | 2016-08-26 | 2017-01-04 | 钟静涛 | 马铃薯蔬菜面条的制备方法 |
| CN111616297A (zh) * | 2020-06-05 | 2020-09-04 | 四川徽记豆匠食品有限公司 | 一种益生菌面条及其制备工艺 |
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