CN105962067A - 一种芒果味儿童营养面条 - Google Patents
一种芒果味儿童营养面条 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
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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
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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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种芒果味儿童营养面条,由以下原料制成:小麦粉110~120、燕麦粉44~48、竹稻米41~43、芒果37~39、蛋黄6~8、午子仙毫0.6~0.8、高山茶油0.5~0.7、苦瓜籽粉0.5~0.7、食盐2~3、小麦低聚肽1.2~1.3、德式乳杆菌2~3、异麦芽糖醇11~13、儿童善存粉0.4~0.8。本发明提供的一种芒果味儿童营养面条,口感劲道,爽滑,耐煮,不混汤,营养丰富,色泽浅黄,富含小麦低聚肽、有机硒和有机钙,营养均衡,易于吸收,口感酸甜适中,能够有效增强儿童免疫力,改善胃肠功能,增加营养的吸收利用率,增强新陈代谢,促进智力和骨骼发育,使儿童身体强壮。
Description
技术领域
本发明涉及面条加工领域,具体的说,涉及一种芒果味儿童营养面条。
背景技术
小麦低聚肽是人体自身存在而且必需的活性物质,是人体的重要组成物质、营养物质,它广泛分布于人体各处。研究证实,多肽类物质,除具有一般蛋白质的营养作用外,对人体还具有非常重要的不可替代的调节作用,能够抑制细胞变性,增强人体免疫力,激活细胞活性,有效清除自由基,修复变性细胞,改善细胞新陈代谢,维持细胞正常的新陈代谢。
硒是维持人体健康的必需微量矿物元素,它具有强抗氧化作用,能够清除体内脂质过氧化物和自由基以保护细胞膜,提高机体免疫力,抵御外来有害物质,抑制癌细胞,延缓衰老,促进儿童生长发育。钙是人体的必须矿质元素,主要以晶体的形式存在于骨骼和牙齿中,身体中的矿物质约占体重的5%,钙约占体重的2%,钙除了能直接影响身高外,还能调节酶的活性,调节激素分泌,降低血管通透性,维持酸碱平衡。
芒果果实椭圆滑润,果皮呈柠檬黄色,肉质细腻,气味香甜,含有丰富的糖、维生素、蛋白质及矿质元素,具有促进胃肠功能,防止晕车和晕船,防癌抗癌,美化肌肤,降血压,防止动脉硬化,抗菌消炎,抗病毒的作用。
目前市场上的儿童营养面条一般是以小麦面粉和鸡蛋为原料,加工为鲜面条或晒干为挂面,其口感和保健功能单一,不能满足现代儿童的口感和营养需要,因此,制备一种芒果味儿童营养面条,可以改善现有面条的口感,增加面条的营养和保健作用。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种芒果味儿童营养面条。
一种芒果味儿童营养面条,由以下重量份的原料制成:小麦粉110~120、燕麦粉44~48、竹稻米41~43、芒果37~39、蛋黄6~8、午子仙毫0.6~0.8、高山茶油0.5~0.7、苦瓜籽粉0.5~0.7、食盐2~3、小麦低聚肽1.2~1.3、德式乳杆菌2~3、异麦芽糖醇11~13、儿童善存粉0.4~0.8。
所述的燕麦粉,粉碎粒径为23~25μm。
所述的芒果,为营养强化芒果,富含矿质元素硒和钙,其中硒含量为18~20μg/g,钙含量为16~18mg/g。
所述的蛋黄,为生蛋黄。
所述的德式乳杆菌,已经进行活化,可直接用于发酵。
一种芒果味儿童营养面条的制备方法,具体的包括以下步骤:
(1)将竹稻米用纯净水轻轻漂洗2次,保留淘米水,将竹稻米粉碎,加入竹稻米重量0.4~0.5倍量的纯净水,磨浆,过120~140目筛,得竹稻米浆;
(2)将步骤(1)得到的淘米水静置6~8小时后,去除沉淀,加入午子仙毫,促进有效成分析出,加热至84~88℃,浸泡6~8小时,过滤去除午子仙毫,再用0.2μm的微孔滤膜进行过滤,52~54℃真空浓缩至重量与竹稻米的重量相等,得绿茶淘米水;
(3)选择成熟、完整、无损伤的芒果,去皮,保留芒果核,置于-49~-47℃冷冻干燥至无水分,粉碎至粒径为22~24μm,得芒果粉;
(4)将高山茶油加入蛋黄,快速搅打均匀,得茶油蛋黄,备用;
(5)将芒果粉、苦瓜籽粉和竹稻米浆加入绿茶淘米水中,混合均匀,加入异麦芽糖醇,搅拌至完全融化,接入德式乳杆菌,置于41~43℃恒温发酵10~12小时,消除芒果的过敏成分,淡化苦瓜籽的苦味和绿茶的涩味,得乳酸发酵浆;
(6)将小麦粉与燕麦粉混合均匀,加入乳酸发酵浆,8~10转/分钟,搅拌6~8分钟,加入茶油蛋黄和食盐,5~6转/分钟,搅拌10~12分钟,加入水、小麦低聚肽和儿童善存粉,使含水量为面团重量的41~43%(w/w),6~7转/分钟,搅拌8~10分钟,得面团;
(7)将面团置于温度为36~38℃,湿度为74~76%的环境中醒发20~30分钟,取出,得醒发面团;
(8)将醒发面团反复挤压4次,得面片,厚度为1.1~1.3mm,切条,宽度为3.2~3.6mm,得湿面条;
(9)将湿面条进行微波干燥,同时进行杀菌,频率为22~24MHz,干燥至水分含量为面条重量的9~11%(w/w),得芒果味儿童营养面条;
(10)包装,强度为2.45~2.75KGy,辐射杀菌32~34分钟,检验,得成品。
燕麦粉:营养均衡,富含蛋白质、钙、维生素及可溶性纤维素,促进营养的吸收利用。
竹稻米:清甜甘香,清香浓郁,营养丰富,富含蛋白质、竹黄酮、硒、镁、钾,能够抗氧化,抗衰老,抗菌,即使在盛夏季节,竹稻米饭或粥在室温下放置数天,仍不会变质发馊。
蛋黄:富含不饱和脂肪酸、维生素及矿质元素钙、锌、硒等,能够促进生长发育,增强记忆力,滋养肌肤,保护视力,预防烂嘴角。
午子仙毫:绿茶的一种,人称“茶中皇后”,富含锌、硒、氨基酸、维生素,能够抗病毒,抗氧化,增强免疫力,促进胃肠功能,抗菌消炎,抗辐射,防癌抗癌。
高山茶油:富含有机硒和不饱和脂肪酸,能够协调胃肠功能,促进生长发育,养颜乌发,清肝明目,增强免疫力,促进新陈代谢,防止蚊虫叮咬,抗菌,抗病毒,消红退肿。
苦瓜籽粉:富含矿质元素锌、硒、钙和铁,能够增强免疫力,抗菌消炎,抑癌抗癌,促进胃肠功能。
本发明的优点是:本发明提供的一种芒果味儿童营养面条,营养丰富,色泽浅黄,富含小麦低聚肽、有机硒和有机钙,营养均衡,易于吸收,口感酸甜适中,能够有效增强儿童免疫力,改善胃肠功能,增加营养的吸收利用率,增强新陈代谢,促进智力和骨骼发育,使儿童身体强壮;芒果种植时经营养强化,富含硒和钙,芒果肉和芒果核干燥粉碎后加入面条,增加原料利用率,增加营养和风味,提高儿童食欲;竹稻米营养丰富,清香四溢,淘米水经去杂纯化后用于提取茶叶的有效成分,其中的营养成分经加热后,促进茶叶中有益成分的浸出,缩短浸泡时间,提高工作效率,节约水资源;将芒果粉、苦瓜籽粉、竹稻米及绿茶淘米水经乳酸菌发酵,酸甜适口,产生香味成分,分解大分子物质为小分子,促进吸收,去除芒果的过敏物质,淡化苦瓜籽粉的苦味和茶叶的涩味,突出香味,更加适合儿童的口味;粗粮和细粮搭配,适合儿童肠胃功能,促进营养的消化吸收,分别经快速、慢速和中速搅拌,促进物质融合,加快蛋白聚合,使面条口感劲道,细腻,爽滑,耐煮,不混汤;经微波干燥,既能消除水分,又可进行杀菌,包装后再次进行辐射杀菌,不含任何添加剂,天然健康。
具体实施方式
下面用具体实施例说明本发明,但并不是对本发明的限制。
实施例1
一种芒果味儿童营养面条,由以下重量份的原料制成:小麦粉110、燕麦粉44、竹稻米41、芒果37、蛋黄6、午子仙毫0.6、高山茶油0.5、苦瓜籽粉0.5、食盐2、小麦低聚肽1.2、德式乳杆菌2、异麦芽糖醇11、儿童善存粉0.4。
所述的燕麦粉,粉碎粒径为23μm。
一种芒果味儿童营养面条的制备方法,具体的包括以下步骤:
(1)将竹稻米用纯净水轻轻漂洗2次,保留淘米水,将竹稻米粉碎,加入竹稻米重量0.4倍量的纯净水,磨浆,过120目筛,得竹稻米浆;
(2)将步骤(1)得到的淘米水静置6小时后,去除沉淀,加入午子仙毫,促进有效成分析出,加热至84℃,浸泡6小时,过滤去除午子仙毫,再用0.2μm的微孔滤膜进行过滤,52℃真空浓缩至重量与竹稻米的重量相等,得绿茶淘米水;
(3)选择成熟、完整、无损伤的芒果,去皮,保留芒果核,置于-49℃冷冻干燥至无水分,粉碎至粒径为22μm,得芒果粉;
(4)将高山茶油加入蛋黄,快速搅打均匀,得茶油蛋黄,备用;
(5)将芒果粉、苦瓜籽粉和竹稻米浆加入绿茶淘米水中,混合均匀,加入异麦芽糖醇,搅拌至完全融化,接入德式乳杆菌,置于41℃恒温发酵10小时,消除芒果的过敏成分,淡化苦瓜籽的苦味和绿茶的涩味,得乳酸发酵浆;
(6)将小麦粉与燕麦粉混合均匀,加入乳酸发酵浆,8转/分钟,搅拌6分钟,加入茶油蛋黄和食盐,5转/分钟,搅拌10分钟,加入水、小麦低聚肽和儿童善存粉,使含水量为面团重量的41%(w/w),6转/分钟,搅拌8分钟,得面团;
(7)将面团置于温度为36℃,湿度为74%的环境中醒发20分钟,取出,得醒发面团;
(8)将醒发面团反复挤压4次,得面片,厚度为1.1mm,切条,宽度为3.2mm,得湿面条;
(9)将湿面条进行微波干燥,同时进行杀菌,频率为22MHz,干燥至水分含量为面条重量的9%(w/w),得芒果味儿童营养面条;
(10)包装,强度为2.45KGy,辐射杀菌32分钟,检验,得成品。
实施例2
一种芒果味儿童营养面条,由以下重量份的原料制成:小麦粉115、燕麦粉46、竹稻米42、芒果38、蛋黄7、午子仙毫0.7、高山茶油0.6、苦瓜籽粉0.6、食盐2.5、小麦低聚肽1.2、德式乳杆菌2.5、异麦芽糖醇12、儿童善存粉0.6。
所述的燕麦粉,粉碎粒径为24μm。
一种芒果味儿童营养面条的制备方法,具体的包括以下步骤:
(1)将竹稻米用纯净水轻轻漂洗2次,保留淘米水,将竹稻米粉碎,加入竹稻米重量0.4倍量的纯净水,磨浆,过130目筛,得竹稻米浆;
(2)将步骤(1)得到的淘米水静置7小时后,去除沉淀,加入午子仙毫,促进有效成分析出,加热至86℃,浸泡7小时,过滤去除午子仙毫,再用0.2μm的微孔滤膜进行过滤,53℃真空浓缩至重量与竹稻米的重量相等,得绿茶淘米水;
(3)选择成熟、完整、无损伤的芒果,去皮,保留芒果核,置于-48℃冷冻干燥至无水分,粉碎至粒径为23μm,得芒果粉;
(4)将高山茶油加入蛋黄,快速搅打均匀,得茶油蛋黄,备用;
(5)将芒果粉、苦瓜籽粉和竹稻米浆加入绿茶淘米水中,混合均匀,加入异麦芽糖醇,搅拌至完全融化,接入德式乳杆菌,置于42℃恒温发酵11小时,消除芒果的过敏成分,淡化苦瓜籽的苦味和绿茶的涩味,得乳酸发酵浆;
(6)将小麦粉与燕麦粉混合均匀,加入乳酸发酵浆,9转/分钟,搅拌7分钟,加入茶油蛋黄和食盐,5转/分钟,搅拌11分钟,加入水、小麦低聚肽和儿童善存粉,使含水量为面团重量的42%(w/w),6转/分钟,搅拌9分钟,得面团;
(7)将面团置于温度为37℃,湿度为75%的环境中醒发25分钟,取出,得醒发面团;
(8)将醒发面团反复挤压4次,得面片,厚度为1.2mm,切条,宽度为3.4mm,得湿面条;
(9)将湿面条进行微波干燥,同时进行杀菌,频率为23MHz,干燥至水分含量为面条重量的10%(w/w),得芒果味儿童营养面条;
(10)包装,强度为2.65KGy,辐射杀菌33分钟,检验,得成品。
实施例3
一种芒果味儿童营养面条,由以下重量份的原料制成:小麦粉120、燕麦粉48、竹稻米43、芒果39、蛋黄8、午子仙毫0.8、高山茶油0.7、苦瓜籽粉0.7、食盐3、小麦低聚肽1.3、德式乳杆菌3、异麦芽糖醇13、儿童善存粉0.8。
所述的燕麦粉,粉碎粒径为25μm。
一种芒果味儿童营养面条的制备方法,具体的包括以下步骤:
(1)将竹稻米用纯净水轻轻漂洗2次,保留淘米水,将竹稻米粉碎,加入竹稻米重量0.5倍量的纯净水,磨浆,过140目筛,得竹稻米浆;
(2)将步骤(1)得到的淘米水静置8小时后,去除沉淀,加入午子仙毫,促进有效成分析出,加热至88℃,浸泡8小时,过滤去除午子仙毫,再用0.2μm的微孔滤膜进行过滤,54℃真空浓缩至重量与竹稻米的重量相等,得绿茶淘米水;
(3)选择成熟、完整、无损伤的芒果,去皮,保留芒果核,置于-47℃冷冻干燥至无水分,粉碎至粒径为24μm,得芒果粉;
(4)将高山茶油加入蛋黄,快速搅打均匀,得茶油蛋黄,备用;
(5)将芒果粉、苦瓜籽粉和竹稻米浆加入绿茶淘米水中,混合均匀,加入异麦芽糖醇,搅拌至完全融化,接入德式乳杆菌,置于43℃恒温发酵12小时,消除芒果的过敏成分,淡化苦瓜籽的苦味和绿茶的涩味,得乳酸发酵浆;
(6)将小麦粉与燕麦粉混合均匀,加入乳酸发酵浆,10转/分钟,搅拌8分钟,加入茶油蛋黄和食盐,6转/分钟,搅拌12分钟,加入水、小麦低聚肽和儿童善存粉,使含水量为面团重量的43%(w/w),7转/分钟,搅拌10分钟,得面团;
(7)将面团置于温度为36~38℃,湿度为76%的环境中醒发30分钟,取出,得醒发面团;
(8)将醒发面团反复挤压4次,得面片,厚度为1.1~1.3mm,切条,宽度为3.2~3.6mm,得湿面条;
(9)将湿面条进行微波干燥,同时进行杀菌,频率为24MHz,干燥至水分含量为面条重量的11%(w/w),得芒果味儿童营养面条;
(10)包装,强度为2.75KGy,辐射杀菌34分钟,检验,得成品。
对比例
市售普通面条。
实施例面条的主要营养成分测定:
取一定数量的实施例面条,对其主要营养成分进行测定,结果见表1。
表1:实施例面条的主要营养成分
项目 | 小麦低聚肽/(μg/mg) | 硒/(mg/Kg) | 钙/(mg/Kg) |
实施例1 | 356 | 18.6 | 125 |
实施例2 | 367 | 19.7 | 129 |
实施例3 | 384 | 21.3 | 131 |
对比例 | 103 | 1.8 | 12 |
从表1能够看出,实施例的芒果味儿童营养面条,小麦低聚肽、硒和钙的含量丰富,完全可以满足儿童身体生长需求。
实施例和对比例面条断条率和煮沸损失率的检测:
断条率:取40根面条放入沸水中,保持水的沸腾状态煮4min,用竹筷轻轻挑出,计算熟面条断条率。
熟断条率(%)=断面条根数/40×100%
煮沸损失:将测断条率煮面后的面汤放至室温后,倒入500ml容量瓶中,蒸馏水冲洗数次,并将冲洗的水一并转入容量瓶中,定容至500ml并混合均匀。量取200ml面汤,放入250ml烧杯中,先在电炉上加热蒸发掉大部分面汤后,再将其放入105℃烘箱烘至恒重。
蒸煮损失率(%)=2.5M/[G×(1-W)]×100%
式中:M-200ml面汤中干物质的质量(g);
G-煮前面条的质量(g);
W-煮前面条的水分含量(%)。
取一定数量的实施例和对比例面条,放入盛有500ml沸水的锅中煮4min,立即将面条捞出,置于凉水中浸水30s,于漏水网丝容器中沥干,再用滤纸吸干面条表面水分,用保鲜膜包裹待测。
对实施例和对比例面条进行检测,断条率和煮沸损失率的检测结果见表2。
表2:实施例和对比例面条断条率和煮沸损失率的检测结果
项目 | 断条率/(%) | 蒸煮损失率/(%) |
实施例1 | 4.4 | 8.7 |
实施例2 | 3.5 | 8.2 |
实施例3 | 3.6 | 8.1 |
对比例 | 8.5 | 10.6 |
从表2能够看出,实施例的芒果味儿童营养面条,断条率和煮沸损失率明显较对比例小,说明本发明的芒果味儿童营养面条煮熟后能够保持较好的完整性。
实施例和对比例面条的感官评定:
随机选择18~65岁的受试者40位,对实施例和对比例面条的进行感官评定,并打分,每项满分为10分,取平均值。实施例和对比例面条的感官评定结果见表3。
表3:实施例和对比例面条的感官评定结果
项目 | 实施例1 | 实施例2 | 实施例3 | 对比例 |
色泽 | 9 | 9 | 9 | 6 |
表观状态 | 9 | 9 | 9 | 7 |
适口性 | 9 | 9 | 9 | 7 |
韧性 | 9 | 9 | 9 | 6 |
光滑性 | 9 | 9 | 9 | 8 |
香味 | 9 | 9 | 9 | 7 |
从表3能够看出,实施例的芒果味儿童营养面条,色泽浅黄、光亮,爽滑,不黏牙,不混汤,软硬适中,耐咀嚼,富有弹性,清香四溢,口感酸甜,得到广大消费者的喜爱。
实施例和对比例面条增强免疫力的功效:
随机选择清洁级昆明种小鼠100只,雌雄各半,分为5组,每组雌雄各为10只,5组分别为实施例组、对比例组和对照组,所有小鼠除自由进食和饮水外,实施例组和对比例组的每只小鼠每天灌胃该组的面条2.5克,对照组的每只小鼠每天灌胃等量的生理盐水,连续灌胃30天,测小鼠的胸腺脏器指数、脾脏脏器指数、廓清指数和血清IL-2,实施例和对比例面条增强免疫力的功效见表4。
表4:实施例和对比例面条增强免疫力的功效
项目 | 实施例1 | 实施例2 | 实施例3 | 对比例 | 对照组 |
胸腺脏器指数/(mg/g) | 4.96 | 5.04 | 5.07 | 4.36 | 3.57 |
脾脏脏器指数/(mg/g) | 7.95 | 9.03 | 9.12 | 7.77 | 7.65 |
廓清指数 | 7.15 | 7.22 | 7.31 | 5.96 | 5.78 |
血清IL-2/(ng/ml) | 16.02 | 16.13 | 16.24 | 14.34 | 13.26 |
从表4可以看出,实施例芒果味儿童营养面条,在受试后小鼠的胸腺脏器指数、脾脏脏器指数、廓清指数和血清IL-2较对比例组和对照组均有明显的提高,说明小鼠食用本发明提供的芒果味儿童营养面条之后,免疫力得到明显的提高,具有增强免疫力的效果。
Claims (6)
1. 一种芒果味儿童营养面条,其特征在于,由以下重量份的原料制成:小麦粉110~120、燕麦粉44~48、竹稻米41~43、芒果37~39、蛋黄6~8、午子仙毫0.6~0.8、高山茶油0.5~0.7、苦瓜籽粉0.5~0.7、食盐2~3、小麦低聚肽1.2~1.3、德式乳杆菌2~3、异麦芽糖醇11~13、儿童善存粉0.4~0.8。
2. 根据权利要求1所述芒果味儿童营养面条,其特征在于,所述的燕麦粉,粉碎粒径为23~25μm。
3. 根据权利要求1所述芒果味儿童营养面条,其特征在于,所述的芒果,为营养强化芒果,富含矿质元素硒和钙,其中硒含量为18~20μg/g,钙含量为16~18mg/g。
4.根据权利要求1所述芒果味儿童营养面条,其特征在于,所述的蛋黄,为生蛋黄。
5. 根据权利要求1所述芒果味儿童营养面条,其特征在于,所述的德式乳杆菌,已经进行活化。
6.根据权利要求1所述芒果味儿童营养面条的制备方法,其特征在于,具体的包括以下步骤:
(1)将竹稻米用纯净水轻轻漂洗2次,保留淘米水,将竹稻米粉碎,加入竹稻米重量0.4~0.5倍量的纯净水,磨浆,过120~140目筛,得竹稻米浆;
(2)将步骤(1)得到的淘米水静置6~8小时后,去除沉淀,加入午子仙毫,加热至84~88℃,浸泡6~8小时,过滤,再用0.2μm的微孔滤膜进行过滤,52~54℃真空浓缩至重量与竹稻米的重量相等,得绿茶淘米水;
(3)选择成熟、完整、无损伤的芒果,去皮,保留芒果核,置于-49~-47℃冷冻干燥至无水分,粉碎至粒径为22~24μm,得芒果粉;
(4)将高山茶油加入蛋黄,快速搅打均匀,得茶油蛋黄,备用;
(5)将芒果粉、苦瓜籽粉和竹稻米浆加入绿茶淘米水中,混合均匀,加入异麦芽糖醇,搅拌至完全融化,接入德式乳杆菌,置于41~43℃恒温发酵10~12小时,得乳酸发酵浆;
(6)将小麦粉与燕麦粉混合均匀,加入乳酸发酵浆,8~10转/分钟,搅拌6~8分钟,加入茶油蛋黄和食盐,5~6转/分钟,搅拌10~12分钟,加入水、小麦低聚肽和儿童善存粉,使含水量为面团重量的41~43%(w/w),6~7转/分钟,搅拌8~10分钟,得面团;
(7)将面团置于温度为36~38℃,湿度为74~76%的环境中醒发20~30分钟,取出,得醒发面团;
(8)将醒发面团反复挤压4次,得面片,厚度为1.1~1.3mm,切条,宽度为3.2~3.6mm,得湿面条;
(9)将湿面条进行微波干燥,频率为22~24MHz,干燥至水分含量为面条重量的9~11%(w/w),得芒果味儿童营养面条;
(10)包装,强度为2.45~2.75KGy,辐射杀菌32~34分钟,检验,得成品。
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CN107927566A (zh) * | 2017-11-24 | 2018-04-20 | 安徽祥宝粮油食品有限公司 | 一种强健小儿骨骼的营养面条及其制备方法 |
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CN107927566A (zh) * | 2017-11-24 | 2018-04-20 | 安徽祥宝粮油食品有限公司 | 一种强健小儿骨骼的营养面条及其制备方法 |
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