CN106538948A - 鲜红薯复合面条及其制备方法 - Google Patents
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Abstract
本发明公开了一种鲜红薯复合面条的制备方法,包括洗涤、磨浆、和面、熟化、压片、切条、烘干和切断步骤,其中磨浆步骤为:将洗涤干净的鲜红薯、竹笋和生姜切成小片,迅速加入磨浆机中进行磨浆;和面加入的物料有面粉、魔芋精粉和壳聚糖粉,且和面和熟化均在45~55℃下进行,熟化时间为20~45min。本发明还公开了上述方法制备得到的鲜红薯复合面条。本发明方法能够有效消解红薯有关成分可能引起的气胀、烧心、口吐酸水的反应,增加面条延展性和粘弹性,减少面条断条率,提高面条吸水性。制备得到的面条营养价值高、抗菌性能好。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种鲜红薯复合面条及其制备方法。
背景技术
红薯,又名山芋、地瓜、番薯、红苕等,是旋花科一年生草本植物,为我国人民群众的传统杂粮食物,在我国的种植面积长期占粮食作物的前5位,富含蛋白质、淀粉、果胶、纤维素、氨基酸、维生素、不饱和脂肪酸及多种矿物质和丰富的糖分,有抗癌、护心、养胃、预防肺气肿、糖尿病、软化心脑血管、减肥等功效,是人们公认的保健食品,甚至有“长寿食品”之誉。
但长期以来,人们对红薯的食用方式传统而单一,鲜红薯的家用食用方式主要是生食、煮食、烤食或煮后晒成红薯干,但这些基本属于即做即食产品,不容易长久保存;工业上则主要是生产红薯片,但由于通过油炸,已使内部的营养成份受到破坏,从而远离了红薯保健作用这一主题功能;目前已有将红薯蒸熟磨粉或将红薯切成片晒干后磨粉甚至提取红薯淀粉来加工红薯面条(03135115.8,201310258266.1,201410519420.6,20141038.722.X),但由于其红薯粉中主要成份为淀粉,所加工的面条加热后由于淀粉中糖的作用而变成灰黑色,同时口感中已无红薯之味道,不受人们喜爱。另外,红薯含有70%左右的水分,在粉的加工过程中,不仅造成水分及维生素B、维生素C等可溶性成分的大量流失,而且红薯粉的粘合性差,直接与面粉制备面条,成型难,容易散,不仅难于制成均匀稳定的面条产品,而且口感粗糙。再者,红薯粉含量高的面条产品吃多后同样会感觉气胀、烧心、口吐酸水。
发明内容
本发明所要解决的技术问题是提供一种鲜红薯复合面条及其制备方法,以充分利用鲜红薯本身含有的水分和尽可能少的减少营养流失。
为解决上述技术问题,本发明设计的技术方案如下:
1)洗涤:将无腐烂变质的鲜红薯、竹笋和生姜洗涤干净;
2)磨浆:将洗涤干净的鲜红薯、竹笋和生姜切成小片,迅速加入磨浆机中进行磨浆;所得浆液的重量设为100重量份;
3)和面:将100~160重量份的面粉、0.5~3重量份的魔芋精粉和1~3重量份的壳聚糖粉倒入和面机中,进行和面,和面时将物料加热并使温度范围保持在45~55℃;
4)熟化:熟化时间为20~45min,熟化时的物料温度范围为45~55℃;
5)压片、切条、烘干、切断,即得鲜红薯复合面条。
进一步地,所述步骤1)中,鲜红薯为去皮鲜红薯。
进一步地,所述步骤2)中,所述竹笋的量为1~3重量份,生姜的量为1~2重量份。
进一步地,所述步骤3)中,所述壳聚糖的脱乙酰度为80~96%,分子量为25~50ku。
进一步地,所述步骤3)中,面粉为小麦面粉或小麦面粉与荞麦面粉、玉米面粉、燕麦面粉三者中至少一者的混合面粉。
进一步地,所述步骤3)中,面粉为小麦面粉与荞麦面粉、玉米面粉、燕麦面粉三者中至少一者的混合面粉,且小麦面粉在混合面粉中的含量不小于70%。
进一步地,所述步骤3)中,浆液:面粉:魔芋精粉:壳聚糖粉的重量比为100:(110~135):(1.5~2.5):(1.5~2)。
所述步骤4)中,熟化时间为30~40min。
本发明具有如下有益效果:
1)由于鲜红薯水分含量在70%左右,对鲜红薯、竹笋、生姜打浆后进行全利用,既克服了脱水制备红薯全粉、红薯淀粉工艺复杂、耗能严重、成本较高且存在食品安全风险的缺陷,又避免了红薯营养成分的流失,制备的面条兼具有红薯和竹笋的清香味,具有清热、和胃、通肠排便的功效。
2)在鲜红薯加入比例较大而面粉加入比例相对较小的情况下,加入魔芋精粉和壳聚糖粉不仅可以增加面条的光洁度,而且可以显著增加面条的延展性、粘弹性和吸水性,减少面条的断条率。
3)由于鲜红薯浆液糖分含量相对较高,加入壳聚糖粉和魔芋精粉在45~55℃和面与熟化,可以使魔芋精粉、鲜红薯中的氨基酸和壳聚糖能够与鲜红薯中的糖分作用,而竹笋、壳聚糖与物料中的蛋白质相互作用,可以增加物料的塑性,使得无需添加强筋剂的情况下制备得到的面条口感润滑性好、劲道强。
4)由于加入了生姜,一方面,壳聚糖粉和生姜能够协同起到抗菌效果,有效增加面条的保质期;另一方面,竹笋和生姜能够能够协同作用,消解面条中红薯有关成分可能引起的气胀、烧心、口吐酸水的反应;再一方面,生姜和竹笋还能够使面汤清爽、不油腻。
5)由于浆液含量相对较高,和面时能够迅速使面粉与红薯、竹笋、生姜及壳聚糖粉混合均匀。
6)减少了蒸熟或晒干磨粉过程,无需提取淀粉,工艺流程大幅变短,成本大幅降低。
具体实施方式
以下结合具体实施方式对本发明作进一步详细的说明。
在本具体实施方式中,采用的鲜红薯每100g中平均水分为71.2g,小麦面粉平均水分为14.0%,壳聚糖的脱乙酰度为90%,分子量为30ku。
实施例1
1)洗涤:将480kg的无腐烂变质、去皮的鲜红薯、10kg剥皮的竹笋和10kg的生姜洗涤干净。
2)磨浆:将洗涤干净的鲜红薯、竹笋和生姜切成小片,迅速加入磨浆机中进行磨浆。
3)和面:将700kg的面粉、10kg的魔芋精粉和12kg重量份的壳聚糖粉倒入和面机中,进行和面,和面时将物料加热并使温度范围保持在55℃;
4)熟化:熟化时间为40min,熟化时的物料温度范围为50℃;
5)压片、切条、烘干、切断,即得鲜红薯复合面条。
实施例2
1)洗涤:将486kg的无腐烂变质、去皮的鲜红薯、8kg剥皮的竹笋和6kg的生姜洗涤干净。
2)磨浆:将洗涤干净的鲜红薯、竹笋和生姜切成小片,迅速加入磨浆机中进行磨浆。
3)和面:将580kg的面粉、8kg的魔芋精粉和8kg重量份的壳聚糖粉倒入和面机中,进行和面,和面时将物料加热并使温度范围保持在52℃;
4)熟化:熟化时间为35min,熟化时的物料温度范围为52℃;
5)压片、切条、烘干、切断,即得鲜红薯复合面条。
实施例3
1)洗涤:将480kg的无腐烂变质、去皮的鲜红薯、12kg剥皮的竹笋和8kg的生姜洗涤干净。
2)磨浆:将洗涤干净的鲜红薯、竹笋和生姜切成小片,迅速加入磨浆机中进行磨浆。
3)和面:将660kg的面粉、9kg的魔芋精粉和9kg重量份的壳聚糖粉倒入和面机中,进行和面,和面时将物料加热并使温度范围保持在53℃;
4)熟化:熟化时间为30min,熟化时的物料温度范围为50℃;
5)压片、切条、烘干、切断,即得鲜红薯复合面条。
实施例4
1)洗涤:将484kg的无腐烂变质、去皮的鲜红薯、8kg剥皮的竹笋和8kg的生姜洗涤干净。
2)磨浆:将洗涤干净的鲜红薯、竹笋和生姜切成小片,迅速加入磨浆机中进行磨浆。
3)和面:将640kg的面粉、10kg的魔芋精粉和10kg重量份的壳聚糖粉倒入和面机中,进行和面,和面时将物料加热并使温度范围保持在52℃;
4)熟化:熟化时间为36min,熟化时的物料温度范围为52℃;
5)压片、切条、烘干、切断,即得鲜红薯复合面条。
经检测和感官评价,本发明制备得到的面条质量符合行业标准LS/T3212-2014的要求,成型性强,口感爽滑,劲道好,保质期长,面条具有红薯和竹笋的清香味,吃后无气胀、烧心、口吐酸水的反应。
Claims (9)
1.一种鲜红薯复合面条的制备方法,其特征在于:该方法包括以下步骤:
1)洗涤:将无腐烂变质的鲜红薯、竹笋和生姜洗涤干净;
2)磨浆:将洗涤干净的鲜红薯、竹笋和生姜切成小片,迅速加入磨浆机中进行磨浆;所得浆液的重量设为100重量份;
3)和面:将100~160重量份的面粉、0.5~3重量份的魔芋精粉和1~3重量份的壳聚糖粉倒入和面机中,进行和面,和面时将物料加热并使温度范围保持在45~55℃;
4)熟化:熟化时间为20~45min,熟化时的物料温度范围为45~55℃;
5)压片、切条、烘干、切断,即得鲜红薯复合面条。
2.根据权利要求1所述的鲜红薯复合面条的制备方法,其特征在于:
所述步骤1)中,鲜红薯为去皮鲜红薯。
3.根据权利要求1或2所述的鲜红薯复合面条的制备方法,其特征在于:
所述步骤2)中,所述竹笋的量为1~3重量份,生姜的量为1~2重量份。
4.根据权利要求1或2所述的鲜红薯复合面条的制备方法,其特征在于:
所述步骤3)中,所述壳聚糖的脱乙酰度为80~96%,分子量为25~50ku。
5.根据权利要求1或2所述的鲜红薯复合面条的制备方法,其特征在于:
所述步骤3)中,面粉为小麦面粉或小麦面粉与荞麦面粉、玉米面粉、燕麦面粉三者中至少一者的混合面粉。
6.根据权利要求5所述的鲜红薯复合面条的制备方法,其特征在于:
所述步骤3)中,面粉为小麦面粉与荞麦面粉、玉米面粉、燕麦面粉三者中至少一者的混合面粉,且小麦面粉在混合面粉中的含量不小于70%。
7.根据权利要求1或2所述的鲜红薯复合面条的制备方法,其特征在于:
所述步骤3)中,浆液:面粉:魔芋精粉:壳聚糖粉的重量比为100:(110~135):(1.5~2.5):(1.5~2)。
8.根据权利要求1或2所述的鲜红薯复合面条的制备方法,其特征在于:
所述步骤4)中,熟化时间为30~40min。
9.权利要求1~8任一项所述方法制备的鲜红薯复合面条。
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