CN106490471A - 一种番茄红曲面条及其制备方法 - Google Patents
一种番茄红曲面条及其制备方法 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
- 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
本发明公开了一种番茄红曲面条及其制备方法,是由下述原料制成:黑番茄、红曲、红酒糟、发芽糙米、玉兰花、小麦粉、牛肉、黄油、牛油果、香茅草、梅花、高良姜、芒果核、椒盐、皂荚糖胶、黄原胶、水适量。本发明制得的番茄红曲面条,营养更加丰富,同时促进机体代谢吸收,经久耐煮、柔韧滑润、口感香浓爽口,适合各种人群食用;提高有机硒、GABA等活性功能成分,增强机体抗氧化功能,有益机体健康;融合糙米玉兰清新乳香,口感丰富,同时添加香茅草、梅花等中药功能成分,增强保健价值,全方协同配伍,富含天然植物成分,调节改善机体功能,还具有养胃生津、理气消食的功效,有益人体健康。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种番茄红曲面条及其制备方法。
背景技术
面条起源于中国,有着源远流长的历史,因其具有制作简单、食用方便、营养丰富、易消化、即可主食又可快餐的特点越来越受到人们的欢迎和喜爱。面条是一种用谷物或豆类的面粉加水和成面团后或者压或擀制成片再切或压,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。由于小麦粉的营养成分不够丰富,且营养成分不平衡,难以满足以面食为主的消费群体对营养和健康的要求。为了对面条为主食的营养改良和强化来提高人民营养水平已成为国内外研究的热点之一。
发芽糙米是将糙米发芽至一定芽长后由幼芽和带糠层胚乳组成的糙米制品,是糙米中所含大量酶被激活和释放,从结合态转化为游离态的酶解过程,发芽糙米(PR)是一种新的饮食谷物,并作为一种膳食补充剂,得到了广泛的关注。发芽利用了麦麸中的生理活性物质,种子中的γ-氨基丁酸 (GABA)、维生素、矿物质、纤维素、植酸和阿魏酸等 营养成分更容易消化和吸收, GABA前体物质为 L-谷氨酸,通过谷氨酸脱羧酶生成,GABA具有神经传导、降血压、利尿、抑制癌细胞的增殖等作用。 发芽除了产生丰富的营养物质,也可产生抗坏血酸、生育酚、生育三烯酚等生物活性物质及抗氧化活性成分,改善了种子的营养价值,降低植酸等抗营养因子,增加蛋白质消化率,提高氨基酸利用率等。糖尿病患者食用发芽糙米饮食餐后具有较低的血糖浓度,而不会增加人体胰岛素的分泌。对链脲佐菌素诱导糖尿病的白鼠喂养发芽糙米的饮食,降低了血糖水平及脂质过氧化物的浓度,能有效预防心肌梗死、微血管病发症、视网膜病等病症。这表明发 芽糙米饮食能够治疗和预防糖尿病及其并发症。
目前,已有关于糙米与小麦结合面条发明的发明专利申请,具体如下:
(1)申请公开号为CN 104116044A的专利申请公开了一种抹茶风味面条及其制备方法,是由面粉、玉米粉、抹茶粉、豌豆粉、发芽糙米、银耳粉、救心菜、芹菜粉、胡麻子、去皮鸡肉、圣女果、龙须菜、野木瓜粉、鳄梨果酱、积雪草、黑枣、莲须、鸡内金、食用玫瑰等原料组成抹茶是碾磨成超微粉状的、蒸青的绿茶,将其加入面条的制作当中,使面条呈现嫩绿的色泽,面条爽滑可口、清香怡人,而且抹茶粉中含有茶氨酸、茶多酚等独特的营养保健物质,使本品营养与美味兼具。。
(2)申请公开号为CN105249213A的专利申请公开了一种杂粮面条,由下列重量份的原料组成:小麦粉100-200份、高粱面30-40份、荞麦粉30-40份、黄豆粉30-40份、玉米粉30-40份、糙米粉30-50份、大豆粉30-40份、燕麦粉30-40份、鸡蛋10-20份、食盐3-5份和水80-100份;添加高粱、荞麦、黄豆等杂粮,对食欲不振、消化不良有调节作用,具有健脾祛湿、调理肠胃的功效,适合广大人群食用。
虽然上述专利申请中所提及的面条均是含有糙米、小麦粉等原料制备而成,但未能解决由于糙米于附着果皮和种皮,其蒸煮性及口感较差,且不易消化等问题,均是简单添加糙米粉或打浆作为原料加入食品中,未得到充分的利用,降低了糙米、小麦复合面条的实际营养价值以及食品风味。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种番茄红曲面条及其制备方法。
本发明是通过以下技术方案实现的:
一种番茄红曲面条,是由下述重量份的原料制成:
黑番茄18-20、红曲4-6、红酒糟4-6、发芽糙米32-40、玉兰花15-18、小麦粉240-250、牛肉8-10、黄油2-4、牛油果6-8、香茅草2-3、梅花1-3、高良姜2-3、芒果核2-3、椒盐4-6、皂荚糖胶0.6-0.8、黄原胶0.4-0.6、水适量。
所述的番茄红曲面条的制备方法,包括以下步骤:
(1)、将全胚糙米筛洗除杂,加入含有10-20mg/L浓度的亚硒酸钠水溶液淹没浸制,在温度28-32℃下浸泡8-10小时,筛出沥干余水,放入人工气候箱中,在温度29-31℃湿度75-85%下,通气培养发芽14-16小时,用净纱布包裹放入超声波清洗槽中,处理频率在28-30kHz下超声处理15-16分钟,在40-45℃下低温烘干,得富硒发芽糙米;
(2)、将采收鲜香玉兰花除杂干净,喷润少量含有0.02-0.04%柠檬酸的雾状水液,自然通风摊凉收干,与富硒发芽糙米混拌均匀,在温度30-40℃下木箱中窖制至鲜花萎蔫,筛网分离花米,待用;
(3)、将香茅草、梅花、高良姜、芒果核混合粉碎,喷淋适量白酒浸润均匀,放入蒸帘,在190-210℃下过热蒸汽下蒸制12-15分钟,在-12℃±3℃下速冻冷藏1-2小时,精磨粉碎至60-80目,与10-12倍蒸馏水混合均匀,加热煮沸熬制40-60分钟,再将煎液在80-85℃下用超声波提取20-30分钟,冷却后离心过滤,得功能营养液;
(4)、将窖制玉兰花去蒂去蕊留下花瓣,筛洗干净,入笼蒸制熟透,黑番茄去蒂洗净,热水漂烫20-30秒,去皮切块,与玉兰花瓣一并打制成浆,在20-30MPa下均质,得番茄酱;
(5)、将牛肉洗净切片,绞制成糜,将红曲研磨成粉,与红酒糟、椒盐一并揉拌牛肉糜,覆膜冷藏腌制1-2小时,将牛油果除杂洗净得到果肉擦至成蓉,将牛油文火加热融化,加入牛油果蓉搅拌稠滑,加入牛肉糜煎制出香,加入1-2倍水文火熬制汤汁收干,胶磨成浆,与番茄酱混拌均匀,再在40-50℃下浓缩至稠状,得牛肉番茄酱;
(6)、将发芽糙米粉碎至60-80目,加入高温α-淀粉酶添加量为70-75U/g糙米粉,喷润适量纯净水搅拌均匀,经挤压、膨化后超微粉碎,加入功能营养液搅拌均匀,在40-60℃下焖润20-30分钟,加热至88-92℃,保温焖润至乳状,得糙米乳;
(7)、将小麦粉加入糙米乳、皂荚糖胶、黄原胶揉拌均匀,得到面团,常温静置10-15分钟,再与牛肉番茄酱揉拌滚揉均匀,经压延、切条、干燥、切断后灭菌包装,得到成品。
本发明的优点是:
本发明制得的番茄红曲面条,以小麦粉为主,复配发芽糙米等营养功能原料,营养更加丰富,同时促进机体代谢吸收,增强面条的保健功能,经久耐煮、柔韧滑润、口感香浓爽口,适合各种人群食用;配方添加发芽糙米,采用富硒溶液浸提,同时采用超声发芽处理,提高有机硒、GABA等活性功能成分,增强机体抗氧化功能,有益机体健康;将新鲜玉兰花窖制发芽糙米,消除腥味,赋予玉兰花香;再经挤压膨化、粉碎调制成乳,提高糙米水溶性功能成分,便于机体消化吸收,米香浓润适口,与小麦粉、番茄等营养成分协同搭配,制得面条,融合糙米玉兰清新乳香,口感丰富,同时添加香茅草、梅花等中药功能成分,增强保健价值,全方协同配伍,富含天然植物成分,调节改善机体功能,还具有养胃生津、理气消食的功效,有益人体健康。
具体实施方式
一种番茄红曲面条,是由下述重量(斤)的原料制成:
黑番茄20、红曲6、红酒糟6、发芽糙米40、玉兰花18、小麦粉250、牛肉10、黄油4、牛油果8、香茅草3、梅花3、高良姜3、芒果核3、椒盐6、皂荚糖胶0.8、黄原胶0.6、水适量。
所述的番茄红曲面条的制备方法,包括以下步骤:
(1)、将全胚糙米筛洗除杂,加入含有20mg/L浓度的亚硒酸钠水溶液淹没浸制,在温度32℃下浸泡10小时,筛出沥干余水,放入人工气候箱中,在温度31℃湿度85%下,通气培养发芽16小时,用净纱布包裹放入超声波清洗槽中,处理频率在30kHz下超声处理16分钟,在45℃下低温烘干,得富硒发芽糙米;
(2)、将采收鲜香玉兰花除杂干净,喷润少量含有0.04%柠檬酸的雾状水液,自然通风摊凉收干,与富硒发芽糙米混拌均匀,在温度40℃下木箱中窖制至鲜花萎蔫,筛网分离花米,待用;
(3)、将香茅草、梅花、高良姜、芒果核混合粉碎,喷淋适量白酒浸润均匀,放入蒸帘,在210℃下过热蒸汽下蒸制15分钟,在-12℃下速冻冷藏2小时,精磨粉碎至80目,与12倍蒸馏水混合均匀,加热煮沸熬制60分钟,再将煎液在85℃下用超声波提取30分钟,冷却后离心过滤,得功能营养液;
(4)、将窖制玉兰花去蒂去蕊留下花瓣,筛洗干净,入笼蒸制熟透,黑番茄去蒂洗净,热水漂烫30秒,去皮切块,与玉兰花瓣一并打制成浆,在30MPa下均质,得番茄酱;
(5)、将牛肉洗净切片,绞制成糜,将红曲研磨成粉,与红酒糟、椒盐一并揉拌牛肉糜,覆膜冷藏腌制2小时,将牛油果除杂洗净得到果肉擦至成蓉,将牛油文火加热融化,加入牛油果蓉搅拌稠滑,加入牛肉糜煎制出香,加入2倍水文火熬制汤汁收干,胶磨成浆,与番茄酱混拌均匀,再在50℃下浓缩至稠状,得牛肉番茄酱;
(6)、将发芽糙米粉碎至80目,加入高温α-淀粉酶添加量为75U/g糙米粉,喷润适量纯净水搅拌均匀,经挤压、膨化后超微粉碎,加入功能营养液搅拌均匀,在60℃下焖润30分钟,加热至92℃,保温焖润至乳状,得糙米乳;
(7)、将小麦粉加入糙米乳、皂荚糖胶、黄原胶揉拌均匀,得到面团,常温静置15分钟,再与牛肉番茄酱揉拌滚揉均匀,经压延、切条、干燥、切断后灭菌包装,得到成品。
Claims (2)
1.一种番茄红曲面条,其特征在于,是由下述重量份的原料制成:
黑番茄18-20、红曲4-6、红酒糟4-6、发芽糙米32-40、玉兰花15-18、小麦粉240-250、牛肉8-10、黄油2-4、牛油果6-8、香茅草2-3、梅花1-3、高良姜2-3、芒果核2-3、椒盐4-6、皂荚糖胶0.6-0.8、黄原胶0.4-0.6、水适量。
2.一种如权利要求1所述的番茄红曲面条的制备方法,其特征在于包括以下步骤:
(1)、将全胚糙米筛洗除杂,加入含有10-20mg/L浓度的亚硒酸钠水溶液淹没浸制,在温度28-32℃下浸泡8-10小时,筛出沥干余水,放入人工气候箱中,在温度29-31℃湿度75-85%下,通气培养发芽14-16小时,用净纱布包裹放入超声波清洗槽中,处理频率在28-30kHz下超声处理15-16分钟,在40-45℃下低温烘干,得富硒发芽糙米;
(2)、将采收鲜香玉兰花除杂干净,喷润少量含有0.02-0.04%柠檬酸的雾状水液,自然通风摊凉收干,与富硒发芽糙米混拌均匀,在温度30-40℃下木箱中窖制至鲜花萎蔫,筛网分离花米,待用;
(3)、将香茅草、梅花、高良姜、芒果核混合粉碎,喷淋适量白酒浸润均匀,放入蒸帘,在190-210℃下过热蒸汽下蒸制12-15分钟,在-12℃±3℃下速冻冷藏1-2小时,精磨粉碎至60-80目,与10-12倍蒸馏水混合均匀,加热煮沸熬制40-60分钟,再将煎液在80-85℃下用超声波提取20-30分钟,冷却后离心过滤,得功能营养液;
(4)、将窖制玉兰花去蒂去蕊留下花瓣,筛洗干净,入笼蒸制熟透,黑番茄去蒂洗净,热水漂烫20-30秒,去皮切块,与玉兰花瓣一并打制成浆,在20-30MPa下均质,得番茄酱;
(5)、将牛肉洗净切片,绞制成糜,将红曲研磨成粉,与红酒糟、椒盐一并揉拌牛肉糜,覆膜冷藏腌制1-2小时,将牛油果除杂洗净得到果肉擦至成蓉,将牛油文火加热融化,加入牛油果蓉搅拌稠滑,加入牛肉糜煎制出香,加入1-2倍水文火熬制汤汁收干,胶磨成浆,与番茄酱混拌均匀,再在40-50℃下浓缩至稠状,得牛肉番茄酱;
(6)、将发芽糙米粉碎至60-80目,加入高温α-淀粉酶添加量为70-75U/g糙米粉,喷润适量纯净水搅拌均匀,经挤压、膨化后超微粉碎,加入功能营养液搅拌均匀,在40-60℃下焖润20-30分钟,加热至88-92℃,保温焖润至乳状,得糙米乳;
(7)、将小麦粉加入糙米乳、皂荚糖胶、黄原胶揉拌均匀,得到面团,常温静置10-15分钟,再与牛肉番茄酱揉拌滚揉均匀,经压延、切条、干燥、切断后灭菌包装,得到成品。
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CN109315687A (zh) * | 2018-10-26 | 2019-02-12 | 大连悠铭屋生物科技有限公司 | 一种米麴挂面及其制备方法 |
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