CN107173673A - 一种软辣调味面制品 - Google Patents
一种软辣调味面制品 Download PDFInfo
- Publication number
- CN107173673A CN107173673A CN201710388596.0A CN201710388596A CN107173673A CN 107173673 A CN107173673 A CN 107173673A CN 201710388596 A CN201710388596 A CN 201710388596A CN 107173673 A CN107173673 A CN 107173673A
- Authority
- CN
- China
- Prior art keywords
- parts
- accounts
- soft
- flour
- account
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 47
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 28
- 235000013599 spices Nutrition 0.000 claims abstract description 19
- 235000013373 food additive Nutrition 0.000 claims abstract description 13
- 239000002778 food additive Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 239000003651 drinking water Substances 0.000 claims abstract description 10
- 235000020188 drinking water Nutrition 0.000 claims abstract description 10
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- -1 nitrite anions Chemical class 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 6
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 235000013311 vegetables Nutrition 0.000 claims abstract description 6
- 240000004160 Capsicum annuum Species 0.000 claims abstract 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000003921 oil Substances 0.000 claims description 15
- 239000002253 acid Substances 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 235000011187 glycerol Nutrition 0.000 claims description 10
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 240000004784 Cymbopogon citratus Species 0.000 claims description 5
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 244000062250 Kaempferia rotunda Species 0.000 claims description 5
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 5
- 239000004384 Neotame Substances 0.000 claims description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 5
- 239000004376 Sucralose Substances 0.000 claims description 5
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 5
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims description 5
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 claims description 5
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 150000002148 esters Chemical class 0.000 claims description 5
- 239000003925 fat Substances 0.000 claims description 5
- 229930182470 glycoside Natural products 0.000 claims description 5
- 150000002338 glycosides Chemical class 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000019691 monocalcium phosphate Nutrition 0.000 claims description 5
- 235000016337 monopotassium tartrate Nutrition 0.000 claims description 5
- 235000019412 neotame Nutrition 0.000 claims description 5
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 claims description 5
- 108010070257 neotame Proteins 0.000 claims description 5
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 claims description 5
- 229940086065 potassium hydrogentartrate Drugs 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 229940026314 red yeast rice Drugs 0.000 claims description 5
- 235000019408 sucralose Nutrition 0.000 claims description 5
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 5
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 4
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 4
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 4
- 239000002773 nucleotide Substances 0.000 claims description 4
- 125000003729 nucleotide group Chemical group 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- 240000004760 Pimpinella anisum Species 0.000 claims 1
- 244000228451 Stevia rebaudiana Species 0.000 claims 1
- 235000013355 food flavoring agent Nutrition 0.000 claims 1
- 229930182478 glucoside Natural products 0.000 claims 1
- 150000008131 glucosides Chemical class 0.000 claims 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 240000008574 Capsicum frutescens Species 0.000 description 6
- 244000178231 Rosmarinus officinalis Species 0.000 description 4
- 239000004383 Steviol glycoside Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 235000019411 steviol glycoside Nutrition 0.000 description 4
- 229930182488 steviol glycoside Natural products 0.000 description 4
- 150000008144 steviol glycosides Chemical class 0.000 description 4
- 235000019202 steviosides Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 230000007096 poisonous effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- FYHXNYLLNIKZMR-UHFFFAOYSA-N calcium;carbonic acid Chemical compound [Ca].OC(O)=O FYHXNYLLNIKZMR-UHFFFAOYSA-N 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
- 239000002777 nucleoside Substances 0.000 description 1
- 125000003835 nucleoside group Chemical group 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 229940005657 pyrophosphoric acid Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/055—Organic compounds containing sulfur as heteroatom
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Cereal-Derived Products (AREA)
- Seasonings (AREA)
Abstract
本发明涉及食品加工技术领域，公开了一种软辣调味面制品，按照重量份计由以下成分制成：小麦粉120‑130份、糯米粉40‑45份、生活饮用水35‑40份、精炼植物食用油15‑20份、辣椒粉12‑14份、食用盐9‑11份、白糖8‑10份、花椒粉6‑8份、味精5‑7份、香辛料4‑6份、食品添加剂1‑2份，本发明制得的调味面制品硝酸根、亚硝酸根、甜蜜素等有害成分的含量均控制在较低水平，得到的成品口感香味很自然，食用后不会大量饮水。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种软辣调味面制品。
背景技术
辣条，又名辣片，麻辣条，辣椒条，辣子条，豆腐皮，麻辣。主要原料为面粉，加入水，盐，糖，天然色素等和面，经过膨化机高温挤压膨化，再加油，辣椒，麻椒等调味料，按GB2760标准加入防腐剂等添加剂制成的面制品。“辣条”（调味面制品）深受青少年喜爱，可味道虽好，质量过关的却不多，为了达到更为诱人的口味，制造商往往不在生产上进行创造，而是依赖食品添加剂的过分使用来制作可口的调味面制品，近年来，各级食品安全监管部门高度重视调味面制品等休闲食品质量安全监管，部分省（市）制定了地方标准，加强企业质量安全监管，严厉打击违法违规行为，进一步规范了调味面制品等休闲食品行业，促进了行业发展。但还存在企业水平良莠不齐，超范围超限量使用食品添加剂，产品标准不统一，标签标识混乱，产品质量不高及相关监管制度建设滞后等问题。为了倡导健康饮食习惯，辣条的正规化制作才是现有的出路。
发明内容
本发明的目的是针对现有的问题，提供了一种软辣调味面制品，在配料使用上严格执行国家标准，不存在有毒有害物质的超标现象，同时口味独特，美味健康。
本发明是通过以下技术方案实现的：
一种软辣调味面制品，按照重量份计由以下成分制成：小麦粉120-130份、糯米粉40-45份、生活饮用水35-40份、精炼植物食用油15-20份、辣椒粉12-14份、食用盐9-11份、白糖8-10份、花椒粉6-8份、味精5-7份、香辛料4-6份、食品添加剂1-2份，其制备方法为：将小麦粉与糯米粉混合均匀，与生活饮用水一起加入到和面机中，和面结束后放置10-12小时，进行揉捏切割成长条小块，放入预热好的油锅中快速煎炸，停留时间为30-40秒，油温为150-160℃，煎炸后冷却控干多余油汁，再拌入剩余成分入味2-3小时即可进行灭菌包装。
作为对上述方案的进一步改进，所述的食品添加剂按照质量百分比计含有以下成分：蔗糖脂肪酸酯占11-12%、单双脂肪甘油酸酯占8-10%、甘油占6.5-7.0%、酒石酸氢钾占4.5-4.8%、碳酸钙占3.5-4.0%、磷酸二氢钙占3.0-3.5%、碳酸氢钠占2.5-3.5%、5，-呈味核苷酸二钠占2.5-2.8%、焦磷酸二氢二钠占2.1-2.3%、三氯蔗糖占1.7-2.0%、柠檬酸占1.5-1.7%、脱氢乙酸钠占1.4-1.6%、特丁基对苯二酚纽甜占1.3-1.5%、甜菊糖苷占1.2-1.5%、山梨酸钾占0.8-1.0%、红曲黄占0.4-0.6%、甜蜜素占0.3-0.5%、剩余为食用香精香料；
作为对上述方案的进一步改进，所述的香辛料按照重量份计由以下成分制成：桂皮7.5-8.0份、八角7.0-7.5份、山奈6.0-6.5份、柠檬汁4.5-5.0份、茴香4.0-4.5份、橘皮3.5-4.0份、洛神果3.0-3.5份、香茅草2.5-3.0份、尤加利2.0-3.0份、迷迭香2.0-2.5份、苷草1.5-2.0份。
作为对上述方案的进一步改进，使用的香辛料只起到入味作用，不包装到成品中，可以反复使用4-5次。
作为对上述方案的进一步改进，将上述调味原料加工成尺寸为0.1-0.3毫米的粉状。
本发明相比现有技术具有以下优点：本发明制得的调味面制品在配料使用上严格执行国家标准，不存在有毒有害物质的超标现象，同时口味独特，美味健康，通过科学测定，其中硝酸根、亚硝酸根、甜蜜素等有害成分的含量均控制在较低水平，得到的成品口感香味很自然，食用后不会大量饮水。
具体实施方式
下面结合具体实施例对本发明做进一步说明。
实施例1
一种软辣调味面制品，按照重量份计由以下成分制成：小麦粉120份、糯米粉40份、生活饮用水35份、精炼植物食用油15份、辣椒粉12份、食用盐9份、白糖8份、花椒粉6份、味精5份、香辛料4份、食品添加剂1份，其制备方法为：将小麦粉与糯米粉混合均匀，与生活饮用水一起加入到和面机中，和面结束后放置10小时，进行揉捏切割成长条小块，放入预热好的油锅中快速煎炸，停留时间为30秒，油温为150℃，煎炸后冷却控干多余油汁，再拌入剩余成分入味2小时即可进行灭菌包装。
作为对上述方案的进一步改进，所述的食品添加剂按照质量百分比计含有以下成分：蔗糖脂肪酸酯占11%、单双脂肪甘油酸酯占8%、甘油占6.5%、酒石酸氢钾占4.5%、碳酸钙占3.5%、磷酸二氢钙占3.0%、碳酸氢钠占2.5%、5，-呈味核苷酸二钠占2.5%、焦磷酸二氢二钠占2.1%、三氯蔗糖占1.7%、柠檬酸占1.5%、脱氢乙酸钠占1.4%、特丁基对苯二酚纽甜占1.3%、甜菊糖苷占1.2%、山梨酸钾占0.8%、红曲黄占0.4%、甜蜜素占0.3%、剩余为食用香精香料；
作为对上述方案的进一步改进，所述的香辛料按照重量份计由以下成分制成：桂皮7.5份、八角7.0份、山奈6.0份、柠檬汁4.5份、茴香4.0份、橘皮3.5份、洛神果3.0份、香茅草2.5份、尤加利2.0份、迷迭香2.0份、苷草1.5份。
作为对上述方案的进一步改进，使用的香辛料只起到入味作用，不包装到成品中，可以反复使用4次。
作为对上述方案的进一步改进，将上述调味原料加工成尺寸为0.1毫米的粉状。
实施例2
一种软辣调味面制品，按照重量份计由以下成分制成：小麦粉125份、糯米粉42份、生活饮用水38份、精炼植物食用油17份、辣椒粉13份、食用盐10份、白糖9份、花椒粉7份、味精6份、香辛料5份、食品添加剂1.5份，其制备方法为：将小麦粉与糯米粉混合均匀，与生活饮用水一起加入到和面机中，和面结束后放置11小时，进行揉捏切割成长条小块，放入预热好的油锅中快速煎炸，停留时间为35秒，油温为155℃，煎炸后冷却控干多余油汁，再拌入剩余成分入味2.5小时即可进行灭菌包装。
作为对上述方案的进一步改进，所述的食品添加剂按照质量百分比计含有以下成分：蔗糖脂肪酸酯占11.5%、单双脂肪甘油酸酯占9%、甘油占6.8%、酒石酸氢钾占4.6%、碳酸钙占3.7%、磷酸二氢钙占3.3%、碳酸氢钠占3.0%、5，-呈味核苷酸二钠占2.6%、焦磷酸二氢二钠占2.2%、三氯蔗糖占1.8%、柠檬酸占1.6%、脱氢乙酸钠占1.5%、特丁基对苯二酚纽甜占1.4%、甜菊糖苷占1.3%、山梨酸钾占0.9%、红曲黄占0.5%、甜蜜素占0.4%、剩余为食用香精香料；
作为对上述方案的进一步改进，所述的香辛料按照重量份计由以下成分制成：桂皮7.7份、八角7.3份、山奈6.3份、柠檬汁4.7份、茴香4.3份、橘皮3.8份、洛神果3.3份、香茅草2.7份、尤加利2.5份、迷迭香2.3份、苷草1.7份。
作为对上述方案的进一步改进，使用的香辛料只起到入味作用，不包装到成品中，可以反复使用4次。
作为对上述方案的进一步改进，将上述调味原料加工成尺寸为0.2毫米的粉状。
实施例3
一种软辣调味面制品，按照重量份计由以下成分制成：小麦粉130份、糯米粉45份、生活饮用水40份、精炼植物食用油20份、辣椒粉14份、食用盐11份、白糖10份、花椒粉8份、味精7份、香辛料6份、食品添加剂2份，其制备方法为：将小麦粉与糯米粉混合均匀，与生活饮用水一起加入到和面机中，和面结束后放置12小时，进行揉捏切割成长条小块，放入预热好的油锅中快速煎炸，停留时间为40秒，油温为160℃，煎炸后冷却控干多余油汁，再拌入剩余成分入味3小时即可进行灭菌包装。
作为对上述方案的进一步改进，所述的食品添加剂按照质量百分比计含有以下成分：蔗糖脂肪酸酯占12%、单双脂肪甘油酸酯占10%、甘油占7.0%、酒石酸氢钾占4.8%、碳酸钙占4.0%、磷酸二氢钙占3.5%、碳酸氢钠占3.5%、5，-呈味核苷酸二钠占2.8%、焦磷酸二氢二钠占2.3%、三氯蔗糖占2.0%、柠檬酸占1.7%、脱氢乙酸钠占1.6%、特丁基对苯二酚纽甜占1.5%、甜菊糖苷占1.5%、山梨酸钾占1.0%、红曲黄占0.6%、甜蜜素占0.5%、剩余为食用香精香料；
作为对上述方案的进一步改进，所述的香辛料按照重量份计由以下成分制成：桂皮8.0份、八角7.5份、山奈6.5份、柠檬汁5.0份、茴香4.5份、橘皮4.0份、洛神果3.5份、香茅草3.0份、尤加利3.0份、迷迭香2.5份、苷草2.0份。
作为对上述方案的进一步改进，使用的香辛料只起到入味作用，不包装到成品中，可以反复使用5次。
作为对上述方案的进一步改进，将上述调味原料加工成尺寸为0.3毫米的粉状。
对比试验
分别使用实施例1-3的方法加工制作所述调味面制品，并以市场上销售的调味面制品作为对照组，进行比较，随机抽取每组5袋产品作为样品，对样品进行处理：称取2克后粉碎至细末、加水（去离子水）定溶至100毫升，对硝酸根、亚硝酸根、甜蜜素等有害成分的含量进行测定，将结果记录如下表所示：
通过比较可以看出本发明制备的调味面制品优势所在，不仅检出物达标，而且健康美味。
Claims (5)
1.一种软辣调味面制品，其特征在于，按照重量份计由以下成分制成：小麦粉120-130份、糯米粉40-45份、生活饮用水35-40份、精炼植物食用油15-20份、辣椒粉12-14份、食用盐9-11份、白糖8-10份、花椒粉6-8份、味精5-7份、香辛料4-6份、食品添加剂1-2份，其制备方法为：将小麦粉与糯米粉混合均匀，与生活饮用水一起加入到和面机中，和面结束后放置10-12小时，进行揉捏切割成长条小块，放入预热好的油锅中快速煎炸，停留时间为30-40秒，油温为150-160℃，煎炸后冷却控干多余油汁，再拌入剩余成分入味2-3小时即可进行灭菌包装。
2.如权利要求1所述一种软辣调味面制品，其特征在于，所述的食品添加剂按照质量百分比计含有以下成分：蔗糖脂肪酸酯占11-12%、单双脂肪甘油酸酯占8-10%、甘油占6.5-7.0%、酒石酸氢钾占4.5-4.8%、碳酸钙占3.5-4.0%、磷酸二氢钙占3.0-3.5%、碳酸氢钠占2.5-3.5%、5，-呈味核苷酸二钠占2.5-2.8%、焦磷酸二氢二钠占2.1-2.3%、三氯蔗糖占1.7-2.0%、柠檬酸占1.5-1.7%、脱氢乙酸钠占1.4-1.6%、特丁基对苯二酚纽甜占1.3-1.5%、甜菊糖苷占1.2-1.5%、山梨酸钾占0.8-1.0%、红曲黄占0.4-0.6%、甜蜜素占0.3-0.5%、剩余为食用香精香料。
3.如权利要求1所述一种软辣调味面制品，其特征在于，所述的香辛料按照重量份计由以下成分制成：桂皮7.5-8.0份、八角7.0-7.5份、山奈6.0-6.5份、柠檬汁4.5-5.0份、茴香4.0-4.5份、橘皮3.5-4.0份、洛神果3.0-3.5份、香茅草2.5-3.0份、尤加利2.0-3.0份、迷迭香2.0-2.5份、苷草1.5-2.0份。
4.如权利要求1所述一种软辣调味面制品，其特征在于，使用的香辛料只起到入味作用，不包装到成品中，可以反复使用4-5次。
5.如权利要求1所述一种软辣调味面制品，其特征在于，将上述调味原料加工成尺寸为0.1-0.3毫米的粉状。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710388596.0A CN107173673A (zh) | 2017-05-27 | 2017-05-27 | 一种软辣调味面制品 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710388596.0A CN107173673A (zh) | 2017-05-27 | 2017-05-27 | 一种软辣调味面制品 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107173673A true CN107173673A (zh) | 2017-09-19 |
Family
ID=59836689
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710388596.0A Pending CN107173673A (zh) | 2017-05-27 | 2017-05-27 | 一种软辣调味面制品 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107173673A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576633A (zh) * | 2018-04-10 | 2018-09-28 | 武汉轻工大学 | 低盐高膨胀度的调味面制品及其制备方法 |
| CN113317488A (zh) * | 2021-06-30 | 2021-08-31 | 四川省食品发酵工业研究设计院有限公司 | 复合品质改良剂、复合保鲜剂及其在制备叶儿粑中的应用 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077844A (zh) * | 1992-04-21 | 1993-11-03 | 沈阳市第一粮库 | 炸制食品专用小麦粉的配方及生产工艺 |
| CN1299598A (zh) * | 2001-02-13 | 2001-06-20 | 吴玉凯 | 面制食品品质改良剂 |
| EP3037004A1 (en) * | 2014-12-24 | 2016-06-29 | Adrianus W.M.C. van den Einden | Crunchy crisps from lupin flour and method for production thereof |
| CN105851870A (zh) * | 2016-04-01 | 2016-08-17 | 安徽悠咔食品有限公司 | 一种香辣辣条及其制备方法 |
| CN106616291A (zh) * | 2017-01-13 | 2017-05-10 | 漯河市平平食品有限责任公司 | 一种新型调味面制品及其制法 |
-
2017
- 2017-05-27 CN CN201710388596.0A patent/CN107173673A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077844A (zh) * | 1992-04-21 | 1993-11-03 | 沈阳市第一粮库 | 炸制食品专用小麦粉的配方及生产工艺 |
| CN1299598A (zh) * | 2001-02-13 | 2001-06-20 | 吴玉凯 | 面制食品品质改良剂 |
| EP3037004A1 (en) * | 2014-12-24 | 2016-06-29 | Adrianus W.M.C. van den Einden | Crunchy crisps from lupin flour and method for production thereof |
| CN105851870A (zh) * | 2016-04-01 | 2016-08-17 | 安徽悠咔食品有限公司 | 一种香辣辣条及其制备方法 |
| CN106616291A (zh) * | 2017-01-13 | 2017-05-10 | 漯河市平平食品有限责任公司 | 一种新型调味面制品及其制法 |
Non-Patent Citations (4)
| Title |
|---|
| "《麻辣风味食品调味技术与配方》" * |
| 曾庆祝等: "《食品安全与卫生》", 31 October 2012, 中国质检出版社 * |
| 高雪丽: "《食品添加剂》", 31 January 2013, 中国科学技术出版社 * |
| 黄刘海尧等: "爱上辣条——辣条的有害成分探究及健康辣条的制作", 《发明与创新（中学生）》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576633A (zh) * | 2018-04-10 | 2018-09-28 | 武汉轻工大学 | 低盐高膨胀度的调味面制品及其制备方法 |
| CN113317488A (zh) * | 2021-06-30 | 2021-08-31 | 四川省食品发酵工业研究设计院有限公司 | 复合品质改良剂、复合保鲜剂及其在制备叶儿粑中的应用 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103355630B (zh) | 无渣牛油火锅底料及其制备方法 | |
| CN102293359B (zh) | 一种菠萝蜜果酱及其制作方法 | |
| CN104116068B (zh) | 具有果粒感的番茄复合调味料的制备方法 | |
| CN103238821B (zh) | 一种易涂抹的低脂花生蛋黄酱的制备方法 | |
| SG178046A1 (en) | Onion extract, and process for production thereof | |
| CN102217744A (zh) | 紫薯果肉酱及其生产工艺 | |
| CN104172000A (zh) | 一种油辣椒的制备方法 | |
| CN107319337A (zh) | 一种风味辣条 | |
| CN107183116A (zh) | 马铃薯饼干及其制备工艺 | |
| CN111296824B (zh) | 一种含藤茶提取物的丙烯酰胺抑制剂、其制备方法及应用 | |
| CN106889552A (zh) | 一种牛羊肉火锅底料及其生产工艺 | |
| CN107173673A (zh) | 一种软辣调味面制品 | |
| CN103444818B (zh) | 玉米麻花及其制作方法 | |
| CN104172317B (zh) | 枸杞果仁八宝酱及其制备方法 | |
| CN108850842A (zh) | 一种彩色辣条及其制备方法 | |
| JP2822001B2 (ja) | ノンオイルタイプ液状調味料 | |
| CN104886518A (zh) | 一种用于凉拌菜的柠檬调味汁及其制备工艺 | |
| JP5939784B2 (ja) | 液状調味料 | |
| CN110279091A (zh) | 一种玫瑰番茄复合调味料组合物及制备方法 | |
| JP6198558B2 (ja) | 卵スプレッド | |
| CN104489616B (zh) | 一种梅子酱及其制备方法 | |
| CN104719690A (zh) | 一种芦荟果肉汤圆 | |
| JP6126511B2 (ja) | 卵スプレッド | |
| KR20150048760A (ko) | 벼과식물의 녹엽과 올리고당을 함유하는 면 | |
| CN103637127B (zh) | 泡椒开胃菜的生产方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170919 |