CN105901511A - 绿豆速食面及其制备方法 - Google Patents
绿豆速食面及其制备方法 Download PDFInfo
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- CN105901511A CN105901511A CN201610239805.0A CN201610239805A CN105901511A CN 105901511 A CN105901511 A CN 105901511A CN 201610239805 A CN201610239805 A CN 201610239805A CN 105901511 A CN105901511 A CN 105901511A
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Abstract
本发明涉及一种绿豆速食面,包括黄豆8‑12份;绿豆16‑24份;大米24‑36份;花生4‑6份;杏仁4‑6份;香菜12‑18份;红薯粉4‑6份;芸豆8‑12份;水20‑30份。其制备方法为:将原料破碎或切碎后备用;将大米及黄豆、绿豆、芸豆、香菜同时置于清水中浸泡得混合物料;将红薯粉、花生、杏仁及混合物料加入水磨制为浆状,得混合浆液;将混合浆液进行分层烘培得熟化面片层;将熟化面片层重叠后密封保存至其变软,然后切条处理,得绿豆面条;将绿豆面条脱水烘干即得绿豆速食面。本发明营养均衡,利用烘培的方法降低对营养成分的损害,满足人体所需的热量,促进人体代谢。
Description
技术领域
本发明涉及食品加工技术领域,具体为一种用热水冲泡食用的绿豆速食面及其制备方法。
背景技术
速食面又称方便面、快餐面、泡面、杯面、快熟面、即食面,香港则称之为公仔面,速食面是通过对切丝出来的面条进行蒸煮、油炸,让面条形状固定(一般为方形或圆形),食用前以开水冲泡,溶解调味料,并将面条加热冲泡开,在规定时间(一般在3分钟内)内便可食用的即食方便食品,因此备受欢迎。
传统速食面饼的主要成分是小麦面粉和棕榈油,可以补充人体营养所必需的成分,但营养不全面,伴随着全球化进程的加快和生活节奏的提高,现有生产的速食面原料质量及营养和口味是远远不够现代人们所需要求;且大部分速食面都采用油炸的方法对面块进行干燥,脂肪含量较高,容易干燥上火,《小儿卫生总微论方·血溢论》云:“小儿诸溢血者,由热乘于血气也”,热毒是致病的重要因素,血瘀贯穿于疾病的全过程,也是此病反复发作的病因。治疗上以清热解毒为根本大法,食物疗法寓治于食,不仅能达到保健强身、防治疾病的目的,而且还能给人感官上、精神上的享受,使人在享受食物美味之中,不知不觉达到防病治病之目的。这种自然疗法与服用苦口的药物相比迥然不同,它不像药物那样易于使人厌服而难以坚持,人们容易接受,可长期运用,对于慢性疾病的调理治疗尤为适宜。从而达到促进本病恢复的作用,食疗都有一个很好的辅助调理作用,注重食疗是预防和调节的良好方法之一,食疗都有一个很好的辅助调理作用,如何制作适应现代人们青睐的健康食品是本发明所要解决的技术问题。
发明内容
有鉴于此,本发明的目的在于克服现有技术的不足,提供一种药食同源的非油炸绿豆速食面及其制备方法。
为实现以上目的,本发明采用如下技术方案:
一种绿豆速食面,包括以下重量份的原料:
黄豆8-12份;绿豆16-24份;大米24-36份;花生4-6份;杏仁4-6份;香菜12-18份;红薯粉4-6份;芸豆8-12份;水20-30份。
优选地:一种绿豆速食面,包括以下重量份的原料:
黄豆10份;绿豆20份;大米30份;花生5份;杏仁5份;香菜15份;红薯粉5份;芸豆10份;水25份。
进一步地:上述绿豆速食面还包括食品添加剂,所述食品添加剂为苯甲酸、苯甲酸钠、山梨酸、山梨酸钾、丙酸钙中的一种或几种,若为几种时以任意比例混合。
一种制备上述绿豆速食面的方法,包括以下步骤:
(1)原料预处理:按上述重量份分别称取各原料,将黄豆、绿豆、芸豆破碎后备用,将花生、杏仁炒熟后破碎备用,将香菜切碎后备用;
(2)将上述重量份的大米及步骤(1)中预处理后的黄豆、绿豆、芸豆同时置于清水中浸泡处理,沥干后得混合物料;
(3)将上述重量份的红薯粉、步骤(1)中预处理后的花生、杏仁、香菜及步骤(2)中所得的混合物料加入上述重量份的水进行磨制,得混合浆液;
(4)将步骤(3)中所得的混合浆液进行分层烘培得多个熟化面片;
(5)将步骤(4)中所得的多个熟化面片重叠后密封保存至其变软,然后切条处理,得绿豆面条;
(6)将步骤(5)中所得的绿豆面条脱水烘干即得绿豆速食面。
优选地:步骤(1)中所述破碎粒径为3-5mm。
将黄豆、绿豆、芸豆、花生及杏仁破碎为3-5mm的颗粒是为了便于后续进行磨制,颗粒太小,则会增加操作难度,延长制作时间;颗粒太大则会缩短磨制设备的使用寿命,增加磨制时间,且口感不细腻。
优选地:步骤(1)中所述花生、杏仁的炒制为在95-100℃的温度下炒制3-5min。
将花生和杏仁在95-100℃下炒制,可以极致的散发出其特有的香味,若炒制时间和温度不够,则味道单薄,无法将其营养和香味融入到制得的绿豆速食面中,若炒制的时间和温度过了,则会出现焦糊味,营养也会流失。
优选地:步骤(2)中所述浸泡时间为5-8h。
将混合物料浸泡5-8小时是为了将各原料充分的融合在一起,同时也便于后续的磨制。
优选地:步骤(4)中所述烘培为在200-220℃的温度下烘培5-6min。
在200-220℃的温度下分层烘培5-6min可保证所得的熟化面片层不夹生,熟化均匀口感好。
优选地:步骤(4)中所述熟化面片层的厚度为2-3mm。
熟化面片层的厚度控制在2-3mm既可使其在短时间内快速的烘熟达到可速食的状态,又可保证开水热烫后的成品有劲道。
优选地:步骤(5)中所述密封保存时间为14-16min,所述绿豆面条宽度为6-8mm。
将熟化面片层重叠后密封保存14-16min是为了使烘培后较干的熟化面片层软化,利于后续的切片。
优选地:步骤(6)中所述脱水烘干为在400-420℃的温度下烘干8-10min。
在400-420℃的温度下烘干8-10min可保证所得的绿豆速食面其含水量为2-4%,便于后期储藏,由于本发明无需油炸,不含棕榈油和饱和脂肪酸,因此不存在氧化变质及酸败的问题,而含油质的食品酸败后会破损营养成分,产生过氧脂质,并有哈喇味,长期过量的过氧脂质进入人体后,对身体的重要酶系统有一定的破损作用,还会促使人早衰。
大豆(学名:Glycine max(Linn.)Merr.)通称黄豆或菽。大豆营养全面,含量丰富,其中蛋白质的含量比猪肉高2倍,是鸡蛋含量的2.5倍。蛋白质的含量不仅高,而且质量好。大豆蛋白质的氨基酸组成和动物蛋白质近似,其中氨基酸比较接近人体需要的比值,所以容易被消化吸收。如果把大豆和肉类食品、蛋类食品搭配着来吃,其营养可以和蛋、奶的营养相比,甚至还超过蛋和奶的营养。大豆脂肪里含有很多不饱和脂肪酸,容易被人体消化吸收。而且大豆脂肪可以阻止胆固醇的吸收,所以大豆对于动脉硬化患者来说,是一种理想的营养品。豆渣中的膳食纤维对促进良好的消化和排泄固体废物有着举足轻重的作用。适量地补充纤维素,可使肠道中的食物增大变软,促进肠道蠕动,从而加快了排便速度,防止便秘和降低肠癌的风险。同时,膳食纤维具有明显的降低血浆胆固醇、调节胃肠功能及胰岛素水平等功能。
绿豆(Vigna radiata(Linn.)Wilczek.),属于豆科。别名青小豆(因其颜色青绿而得名)、菉豆、植豆等,每100克绿豆中含有蛋白质23.8克,碳水化合物58.8克,脂肪0.5克,钙80毫克,磷360毫克,铁6.8毫克。还含有胡萝卜素、维生素B1:、维生素B2:、维生素E和尼克酸及多种矿物质元素。绿豆所含蛋白质主要为球蛋白,并含有蛋氨酸、色氨酸、酪氨酸等多种氨基酸;在所含磷脂中有磷脂酰胆碱、磷脂酰乙醇胺、磷脂酰肌醇、磷脂酰甘油,磷脂酰丝氨酸等成分。绿豆的药理作用为降血脂、降胆固醇、抗过敏、抗菌、抗肿瘤、增强食欲、保肝护肾。绿豆粉有显著降脂作用,绿豆中含有一种球蛋白和多糖,能促进动物体内胆固醇在肝脏分解成胆酸,加速胆汁中胆盐分泌和降低小肠对胆固醇的吸收。绿豆的有效成分具有抗过敏作用,可辅助治疗荨麻疹等过敏反应。绿豆对葡萄球菌有抑制作用。绿豆中所含蛋白质、磷脂均有兴奋神经,增进食欲的功能。绿豆含丰富胰蛋白酶抑制剂,可以保护肝脏,减少蛋白分解,减少氮质血症,因而保护肾脏。
大米(Rice),是稻谷经清理、砻谷、碾米、成品整理等工序后制成的成品。大米中含碳水化合物75%左右,蛋白质7%-8%,脂肪1.3%-1.8%,并含有丰富的B族维生素等。大米中的碳水化合物主要是淀粉,所含的蛋白质主要是米谷蛋白,其次是米胶蛋白和球蛋白,其蛋白质的生物价和氨基酸的构成比例都比小麦、大麦、小米、玉米等禾谷类作物高,消化率66.8%-83.1%,也是谷类蛋白质中较高的一种。大米味甘性平,具有补中益气、健脾养胃、益精强志、和五脏、通血脉、聪耳明目止烦、止渴、止泻的功效,称誉为“五谷之首”。
花生(peanut),原名落花生(学名:Arachis hypogaea Linn.),又称长生果,泥豆,番豆,地豆等,花生果实含有蛋白质、脂肪、糖类、维生素A、维生素B6、维生素E、维生素K,以及矿物质钙、磷、铁等营养成分,含有8种人体所需的氨基酸及不饱和脂肪酸,含卵磷脂、胆碱、胡萝卜素、粗纤维等物质。脂肪含量为44%-45%,蛋白质含量为24-36%,含糖量为20%左右。含有丰富的维生素B2、PP、A、D、E,钙和铁等。并含有硫胺素、核黄素、尼克酸等多种维生素。有促进人的脑细胞发育,增强记忆的作用。
杏仁,(拉丁学名Amygdalus Communis Vas),又名杏核仁、杏子、木落子、苦杏仁、杏梅仁、杏、甜梅,是蔷薇科杏的种子,杏仁富含蛋白质、脂肪、糖类、胡萝卜素、B族维生素、维生素C、维生素P以及钙、磷、铁等营养成分。其中胡萝卜素的含量在果品中仅次于芒果,人们将杏仁称为抗癌之果。杏仁含有丰富的脂肪油,有降低胆固醇的作用,因此,杏仁对防治心血管系统疾病有良好的作用;中医中药理论认为,杏仁具有生津止渴、润肺定喘的功效,常用于肺燥喘咳等患者的保健与治疗。甜杏仁作为食品,可作扁桃仁的代替品。美国研究人员的一项最新研究成果显示,胆固醇水平正常或稍高的人,可以用杏仁取代其膳食中的低营养密度食品,达到降低血液胆固醇并保持心脏健康的目的。研究者认为,杏仁中所富含的多种营养素,比如维生素E,单不饱和脂肪和膳食纤维共同作用能够有效降低心脏病的发病危险。
香菜,原名:芫荽,伞形科、芫荽属一年生或二年生植物,茎叶作蔬菜和调香料,并有健胃消食作用;果实可提芳香油;果入药,有驱风、透疹、健胃、祛痰之效。
红薯(英文:sweet potato)(学名Ipomoea batatas(L.)Lam.),又名红玉、甘薯、番薯、番芋、山药(河北)、地瓜(北方)、红苕、线苕、白薯、金薯、甜薯、朱薯、枕薯、番葛、白芋、茴芋地瓜、红皮番薯、萌番薯等。红薯富含蛋白质、淀粉、果胶、纤维素、氨基酸、维生素及多种矿物质,有“长寿食品”之誉。含糖量达到15%-20%。块根常除供食用外,还可以制糖和酿酒、制酒精,也可制取淀粉、提取果胶等,制取的淀粉可以制作粉条和粉皮,可以制作美味的菜肴。红薯有抗癌、保护心脏、预防肺气肿、糖尿病、减肥等功效。北方俗称地瓜、山芋。明代李时珍《本草纲目》记有“甘薯补虚,健脾开胃,强肾阴”,并说海中之人食之长寿。中医视红薯为良药。
芸豆学名菜豆,俗称二季豆、四季豆、白肾豆、架豆、刀豆、扁豆、玉豆、去豆、豆角等,豆科菜豆属。嫩荚约含蛋白质6%,纤维10%,糖1~3%。干豆粒约含蛋白质22.5%,淀粉59.6%。现代医学分析认为,芸豆含有皂苷、尿毒酶和多种球蛋白等独特成分,具有提高人体自身的免疫能力,增强抗病能力,激活淋巴T细胞,促进脱氧核糖核酸的合成等功能,对肿瘤细胞的发展有抑制作用,因而受到医学界的重视。其所含量尿素酶应用于肝昏迷患者效果很好。
本发明的有益效果:
1、本发明以清热、消暑、利水、解毒的绿豆;富含膳食纤维及蛋白质的黄豆;可增强抗病能力,激活淋巴T细胞,促进脱氧核糖核酸合成的芸豆;以及补中益气、健脾养胃、通血脉、止烦、止渴、止泻的大米为主要原料,合理配伍实现了清火降燥的作用,同时配料的添加进一步提升了本发明的品质,例如,补虚、健脾开胃、强肾阴的红薯粉的添加保证了成品的筋道;花生及杏仁的添加增加了本发明的营养及谷香,香菜的添加除了可以健胃消食同时也可使本发明色泽鲜艳,更加翠绿;
2、本发明营养均衡,具有丰富的蛋白质、淀粉、高碳水化合物、膳食纤维以及多种矿物质、维生素和氨基酸,无需油炸步骤,利用烘培的方法降低对营养成分的损害,满足人体所需的热量,促进生长发育和人体代谢。
具体实施方式
下面通过3个具体实施例,对本发明的技术方案做进一步的详细描述,在本发明中,若非特指,所有的份、百分比均为重量单位,所有的设备和原料等均可从市场购得或是本行业常用的。下述实施例中的方法,如无特别说明,均为本领域的常规方法。
实施例1
一种绿豆速食面,包括以下重量份的原料:
黄豆8份;绿豆16份;大米24份;花生4份;杏仁4份;香菜12份;红薯粉4份;芸豆8份;水20份。
一种制备上述绿豆速食面的方法,包括以下步骤:
(1)原料预处理:按上述重量份分别称取各原料,将黄豆、绿豆、芸豆破碎为3mm的颗粒后备用,将花生、杏仁在95℃的温度下炒制3min后破碎为3mm的颗粒后备用,将香菜切碎后备用;
(2)将上述重量份的大米及步骤(1)中预处理后的黄豆、绿豆、芸豆同时置于清水中浸泡5h,沥干后得混合物料;
(3)将上述重量份的红薯粉、步骤(1)中预处理后的花生、杏仁、香菜及步骤(2)中所得的混合物料加入上述重量份的水磨制为浆状,得混合浆液;
(4)将步骤(3)中所得的混合浆液在200℃的温度下分层烘培5min得多个熟化面片,其中熟化面片层的厚度保持在2mm以内;
(5)将步骤(4)中所得的多个熟化面片重叠后密封保存14min至其变软,然后切为6mm宽的条状,得绿豆面条;
(6)将步骤(5)中所得的绿豆面条在400℃的温度下烘干8min即得绿豆速食面。
实施例2
一种绿豆速食面,包括以下重量份的原料:
黄豆10份;绿豆20份;大米30份;花生5份;杏仁5份;香菜15份;红薯粉5份;芸豆10份;水25份。
一种制备上述绿豆速食面的方法,包括以下步骤:
(1)原料预处理:按上述重量份分别称取各原料,将黄豆、绿豆、芸豆破碎为4mm的颗粒后备用,将花生、杏仁在98℃的温度下炒制4min后破碎为4mm的颗粒后备用,将香菜切碎后备用;
(2)将上述重量份的大米及步骤(1)中预处理后的黄豆、绿豆、芸豆同时置于清水中浸泡6h,沥干后得混合物料;
(3)将上述重量份的红薯粉、步骤(1)中预处理后的花生、杏仁、香菜及步骤(2)中所得的混合物料加入上述重量份的水磨制为浆状,得混合浆液;
(4)将步骤(3)中所得的混合浆液在200℃的温度下分层烘培6min得多个熟化面片,其中熟化面片层的厚度保持在3mm以内;
(5)将步骤(4)中所得的多个熟化面片重叠后密封保存14min至其变软,然后切为6mm宽的条状,得绿豆面条;
(6)将步骤(5)中所得的绿豆面条在400℃的温度下烘干9min即得绿豆速食面。
实施例3
一种绿豆速食面,包括以下重量份的原料:
黄豆12份;绿豆24份;大米36份;花生6份;杏仁6份;香菜18份;红薯粉6份;芸豆12份;水30份。
一种制备上述绿豆速食面的方法,包括以下步骤:
(1)原料预处理:按上述重量份分别称取各原料,将黄豆、绿豆、芸豆破碎为5mm的颗粒后备用,将花生、杏仁在100℃的温度下炒制5min后破碎为5mm的颗粒后备用,将香菜切碎后备用;
(2)将上述重量份的大米及步骤(1)中预处理后的黄豆、绿豆、芸豆同时置于清水中浸泡8h,沥干后得混合物料;
(3)将上述重量份的红薯粉、步骤(1)中预处理后的花生、杏仁、香菜及步骤(2)中所得的混合物料加入上述重量份的水磨制为浆状,得混合浆液;
(4)将步骤(3)中所得的混合浆液在220℃的温度下分层烘培6min得多个熟化面片,其中熟化面片层的厚度保持在3mm以内;
(5)将步骤(4)中所得的多个熟化面片重叠后密封保存16min至其变软,然后切为8mm宽的条状,得绿豆面条;
(6)将步骤(5)中所得的绿豆面条在420℃的温度下烘干10min即得绿豆速食面。
以上所述的具体实施方式,对本发明的目的、技术方案和有益效果进行了进一步详细说明,所应理解的是,以上所述仅为本发明的具体实施方式而已,并不用于限定本发明的保护范围,凡在本发明的精神和原则之内,所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种绿豆速食面,其特征在于,包括以下重量份的原料:
黄豆8-12份;绿豆16-24份;大米24-36份;花生4-6份;杏仁4-6份;香菜12-18份;红薯粉4-6份;芸豆8-12份;水20-30份。
2.根据权利要求1所述的绿豆速食面,其特征在于,包括以下重量份的原料:
黄豆10份;绿豆20份;大米30份;花生5份;杏仁5份;香菜15份;红薯粉5份;芸豆10份;水25份。
3.一种制备如权利要求1或2所述绿豆速食面的方法,其特征在于,包括以下步骤:
(1)原料预处理:按上述重量份分别称取各原料,将黄豆、绿豆、芸豆破碎后备用,将花生、杏仁炒熟后破碎备用,将香菜切碎后备用;
(2)将上述重量份的大米及步骤(1)中预处理后的黄豆、绿豆、芸豆同时置于清水中浸泡处理,沥干后得混合物料;
(3)将上述重量份的红薯粉、步骤(1)中预处理后的花生、杏仁、香菜及步骤(2)中所得的混合物料加入上述重量份的水进行磨制,得混合浆液;
(4)将步骤(3)中所得的混合浆液进行分层烘培得多个熟化面片;
(5)将步骤(4)中所得的多个熟化面片重叠后密封保存至其变软,然后切条处理,得绿豆面条;
(6)将步骤(5)中所得的绿豆面条脱水烘干即得绿豆速食面。
4.根据权利要求3所述的方法,其特征在于,步骤(1)中所述破碎粒径为3-5mm。
5.根据权利要求3所述的方法,其特征在于,步骤(1)中所述花生、杏仁的炒制为在95-100℃的温度下炒制3-5min。
6.根据权利要求3所述的方法,其特征在于,步骤(2)中所述浸泡时间为5-8h。
7.根据权利要求3所述的方法,其特征在于,步骤(4)中所述烘培为在200-200℃的温度下烘培5-6min。
8.根据权利要求3所述的方法,其特征在于,步骤(4)中所述熟化面片层的厚度为2-3mm。
9.根据权利要求3所述的方法,其特征在于,步骤(5)中所述密封保存时间为14-16min,所述绿豆面条宽度为6-8mm。
10.根据权利要求3所述的方法,其特征在于,步骤(6)中所述脱水烘干为在400-420℃的温度下烘干8-10min。
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