CN107156646A - 一种大豆分离蛋白黑豆面条及其制备方法 - Google Patents
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Abstract
本发明公开了一种大豆分离蛋白黑豆面条及其制备方法,由如下原料组成:大豆分离蛋白、面粉、马铃薯淀粉、黑豆粉、脂肪酶、谷朊粉、食盐、冷水、沸水、酒精。本发明加入大豆分离蛋白与谷朊粉,提高了蛋白质利用率,大豆分离蛋白粉去除了大豆中原有的营养抑制因子胰蛋白酶抑制剂,不会产生消化不良、胃胀气等不适反应。通过独特的配方及工艺,增加了面条的滑溜口感,烹煮过程中不粘连、不浑汤,且烹煮后不易老化,不含碱、保质期更长。
Description
技术领域
本发明涉及食品加工领域,特别涉及一种大豆分离蛋白黑豆面条及其制备方法。
背景技术
生鲜面条,以工业化生产的面条食品,保鲜效果好而得名。色泽洁白透亮,柔软爽口、有弹性,营养健康,食用方便卫生。生鲜面,不同于方便面和方便热干面,生鲜面条只是将市场上的传统手擀面条实现工业化生产,以满足市场需求,并使其品质较之传统手擀面有很大的提高。尽管在十几年前生鲜面条生产技术已经有了,但终因其生产成本高,致使该类产品在市场上的零售价居高不下(与其他面类食品比较而言),大大限制了该类食品的发展。但随着人们生活水平和物质需求的进一步提高,生鲜面条已经开始被广大消费者所接受。随之而来的是巨大的商业机会。
大豆营养成分丰富,其蛋白质含量是禾谷类和薯类食物2.5-8倍,其它营养成分如脂肪、钙、磷、铁和维生素B1、维生素B2等人体必需营养物质都明显高于谷类和薯类食物,是一种理想优质的植物蛋白食物。按蛋白含量不同可分为大豆蛋白粉、大豆分离蛋白、大豆浓缩蛋白、大豆组织蛋白等。蛋白质一方面是构成人体内酶、激素和抗体的重要成分,另一方面还能供给能量、调节人体水分的分布和维持体液酸碱平衡,食人体不可缺少的营养素。此外,其凝胶性是重要的功能性之一,蛋白凝胶的网状结构可以吸附水分、脂肪、糖等成分,可以赋予食品良好的凝胶组织结构。且大豆分离蛋白粉去除了大豆中原有的营养抑制因子胰蛋白酶抑制剂,不用担心产生消化不良、胃胀气等不适反应。
谷朊粉又称活性面筋粉、小麦面筋蛋白,是从小麦(面粉)中提取出来的天然蛋白质,呈淡黄色,蛋白质含量高达75%~85%,是营养丰富的植物蛋白资源。
黑豆营养丰富,富含蛋白质、脂肪、维生素、皂苷、多糖类物质、微量元素等多种营养成分;并具有保健作用,降胆固醇、补肾、益脾、祛痰止喘,可治咳嗽、改善贫血、排毒,减肥等功效。
将大豆分离蛋白、黑豆粉用于面条生产中具有相当好的营养价值,但是,其缺陷是黑豆粉和面粉融合性差,面条易起层破碎,同时口感粗糙,豆腥味重,面条煮后易浑汤、筋道差、熟断条率高。
目前,未见将大豆分离蛋白、黑豆粉、面粉、脂肪酶、谷朊粉、马铃薯粉、酒精等共用于制备出营养价值高、面条成型性好不起层无破碎、无豆腥味、口感好、煮后不浑汤、筋道好、熟断条率低的面条的报道,将几种原料共同使用,在口感和营养价值方面能否发挥协同作用,对本领域技术人员来说,均是难以预料的。
发明内容
鉴于上述不足,本发明的目的在于提供一种蛋白含量高、营养价值高、面条成型性好不起层无破碎、无豆腥味、口感好、煮后不浑汤、筋道好、熟断条率低、保质期长的大豆分离蛋白黑豆面条及其制备方法。
为了达到上述目的,本发明采用了以下技术方案,本发明各组分的用量也是经过发明人进行大量摸索总结得出的,各组分用量在下述重量范围内制备出的大豆分离蛋白黑豆面条均具有很好的成型性、口感与营养价值:
一种大豆分离蛋白黑豆面条,该面条由以下重量百分比计的原料制成:
大豆分离蛋白1-3%、面粉50-60%、马铃薯淀粉12-16%、黑豆粉1-2%、脂肪酶0.1-0.3%、谷朊粉2-4%、食盐0.5-1.5%、酒精0.5-1.5%、余量为水。
进一步的,该面条由以下重量百分比计的原料制成:
大豆分离蛋白2.24%、面粉55.93%、马铃薯淀粉14.91%、黑豆粉1.86%、脂肪酶0.26%、谷朊粉2.42%、食盐0.93%、酒精1%、水20.45%。
进一步的,所述面粉的蛋白质含量为10%。
进一步的,所述酒精为纯度为75%的食用酒精。
一种大豆分离蛋白黑豆面条的制备方法如下:
(1)按重量份配比计,取2.24份的大豆分离蛋白、55.93份的面粉、9.32份的马铃薯淀粉、1.86份的黑豆粉、0.26份的脂肪酶、2.42份的谷朊粉、0.93份的食盐分别称重后混匀后得混合粉,备用;
(2)然后取5.59份的马铃薯淀粉加入1份酒精和4.17份的冷水用筷子搅拌,待其均匀融合后成为分散液,随后迅速倒入16.28份沸水,并立即顺时针搅打,直到分散液成为均匀透明的状胶体;
(3)将步骤(2)形成的胶状体倒入步骤(1)所得的混合粉中,然后揉面成大颗粒絮状;
(4)静置0.5h-1h,让面充分与水结合;
(5)然后将面团碾压成均匀光滑面片,再切割成宽度2mm,厚度1-1.5mm,长度30cm的面条;
(6)定量热封包装。
本发明的有益效果在于:
(1)本发明通过添加大豆分离蛋白,提高了面条中的蛋白质含量,提高了蛋白质利用率,大豆分离蛋白粉去除了大豆中原有的营养抑制因子胰蛋白酶抑制剂,不会产生消化不良、胃胀气等不适反应。
(2)本发明中的脂肪酶在面团中的蛋白质分子形成的立体网状结构中起到了桥梁和润滑作用,使面团更加细腻,可塑性好,使面制品组织细腻,柔软,并能延缓淀粉的老化。
(3)添加了黑豆粉,提高了蛋白质和食物纤维的含量,同时补充各种微量元素,长期食用还能起到健脾益胃、利尿消肿的功效;此外因黑豆粉的添加,令色泽呈现浅红色,增加了食欲。
(4)本发明将食用酒精和马铃薯淀粉通过冷热水的工艺使其制得胶状体,将该胶状体用于制备面条,增强了面粉、黑豆粉、大豆蛋白的融合性,让面条成型性好,无脱层破碎现象,改善了浑汤、口感差和干湿度不均匀的缺陷,能够明显改善面条的抗压力、抗弯曲力和抗拉力等加工性能,增加面条韧性,加工时不易断头,煮食不断条、不浑汤。食用口感滑、不粘牙,营养丰富。可以增强面筋质量,明显提高面团吸水率,增强制品的持水性,改善口感,稳定外形,延长货架期。相比既往在面条中加入食用碱来提高面条的口感,该胶状体避免了破坏面条营养价值的缺陷,同时也满足了中国人吃面喝汤的习惯,营养更丰富。
具体实施方式
下面我们将结合具体实施方式对本发明作进一步的阐述。
实施例1
一种大豆分离蛋白黑豆面条的制备方法如下:
(1)取2.24kg的大豆分离蛋白、55.93kg的面粉(蛋白含量10%)、9.32kg的马铃薯淀粉、1.86kg的黑豆粉、0.26kg的脂肪酶、2.42kg的谷朊粉、0.93kg的食盐分别称重后混匀后得混合粉,备用;
(2)然后取5.59kg的马铃薯淀粉加入1kg食用酒精(纯度为75%)和4.17kg的冷水用筷子搅拌,待其均匀融合后成为分散液,随后迅速倒入16.28kg沸水,并立即顺时针搅打,直到分散液成为均匀透明的状胶体;
(3)将步骤(2)形成的胶状体倒入步骤(1)所得的混合粉中,然后揉面成大颗粒絮状;
(4)静置1h,让面充分与水结合;
(5)然后将面团碾压成均匀光滑面片,再切割成宽度2mm,厚度1-1.5mm,长度30cm的面条;
(6)定量热封包装。
试验例
(1)取2.24kg的大豆分离蛋白、55.93kg的面粉(蛋白含量10%)、14.91kg的马铃薯淀粉、1.86kg的黑豆粉、0.26kg的脂肪酶、2.42kg的谷朊粉、0.93kg的食盐、21.45kg水分别称重后混匀后揉面成大颗粒絮状;
(2)静置1h,让面充分与水结合;
(3)然后将面团碾压成均匀光滑面片,再切割成宽度2mm,厚度1-1.5mm,长度30cm的面条;
(4)定量热封包装。
试验例和实施例相比,试验例没有制备胶状体工艺这一步。
将实施例和试验例所得产品依据中华人民共和国行业标准SBT10069-1992进行了如表1所示的感官评价
表1感官评价
按SB/T10069-92对实施例所得面条以及试验例面条进行了如下表2所述的理化指标试验对比:
表2理化指标试验对比
项目 | 自然断条率 | 弯曲折断率 | 熟断条率 | 保质期 | 煮熟口感 |
实施例 | ≤2% | ≤2% | ≤2% | 6个月未发生霉变,无哈味 | 有嚼劲、爽口、不粘牙、不浑汤 |
试验例 | 6% | 5% | 5% | 4个月后逐渐有哈味、发生霉变 | 口感一般、略粘牙、浑汤、崩层 |
可以看出,试验例和实施例相比,试验例没有制备胶状体工艺这一步,导致试验例中的面条在成型性、自然断条率、弯曲折断率、熟断条率、保质期和口感上均差于实施例。由此可见,在本发明独特的配方和工艺之下制得的面条蛋白含量高、营养价值高、面条成型性好不起层无破碎、无豆腥味、口感好、煮后不浑汤、筋道好、熟断条率低、保质期长。
Claims (5)
1.一种大豆分离蛋白黑豆面条,其特征在于,该面条由以下重量百分比计的原料制成:
大豆分离蛋白1-3%、面粉50-60%、马铃薯淀粉12-16%、黑豆粉1-2%、脂肪酶0.1-0.3%、谷朊粉2-4%、食盐0.5-1.5%、酒精0.5-1.5%、余量为水。
2.根据权利要求1所述的大豆分离蛋白黑豆面条,其特征在于,该面条由以下重量百分比计的原料制成:
大豆分离蛋白2.24%、面粉55.93%、马铃薯淀粉14.91%、黑豆粉1.86%、脂肪酶0.26%、谷朊粉2.42%、食盐0.93%、酒精1%、水20.45%。
3.根据权利要求1或2所述的大豆分离蛋白黑豆面条,其中所述面粉的蛋白质含量为10%。
4.根据要求1或2所述的大豆分离蛋白黑豆面条,其中所述酒精为纯度为75%的食用酒精。
5.一种大豆分离蛋白黑豆面条的制备方法,其特征在于,制备方法如下:
(1)按重量份配比计,取2.24份的大豆分离蛋白、55.93份的面粉、9.32份的马铃薯淀粉、1.86份的黑豆粉、0.26份的脂肪酶、2.42份的谷朊粉、0.93份的食盐分别称重后混匀后得混合粉,备用;
(2)然后取5.59份的马铃薯淀粉加入1份酒精和4.17份的冷水用筷子搅拌,待其均匀融合后成为分散液,随后迅速倒入16.28份沸水,并立即顺时针搅打,直到分散液成为均匀透明的状胶体;
(3)将步骤(2)形成的胶状体倒入步骤(1)所得的混合粉中,然后揉面成大颗粒絮状;
(4)静置0.5h-1h,让面充分与水结合;
(5)然后将面团碾压成均匀光滑面片,再切割成宽度2mm,厚度1-1.5mm,长度30cm的面条;
(6)定量热封包装。
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