CN107198113A - 一种奇亚籽山药豆保健挂面的加工方法 - Google Patents
一种奇亚籽山药豆保健挂面的加工方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种奇亚籽山药豆保健挂面的加工方法,属于保健食品加工领域。其特征在于:所述的奇亚籽山药豆保健挂面,采用营养丰富的奇亚籽、山药豆为原料,分别预处理后,经配料、调和、熟化、压片与切条、分段烘烤、包装的加工工艺,增加了挂面的营养价值,充分保留了原料的营养物质,还具有滋补养身、养胃消食等保健功效。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种奇亚籽山药豆保健挂面的加工方法。
背景技术
奇亚籽,是薄荷类植物芡欧鼠尾草的种子,富含人体必需脂肪酸α-亚麻酸,多种抗氧化活性成分(绿原酸,咖啡酸,杨梅酮,槲皮素,山奈酚等),是天然omega-3脂肪酸的来源,并含有丰富的膳食纤维、蛋白质,维生素,矿物质等,奇亚籽蛋白质含量比传统谷物,小麦,大米等要高。
山药豆,为山药的叶腋间常生有肾形或卵圆形的珠芽,名“零余子”,又称山药籽,俗称"山药豆、山药蛋",有食补作用,肉白质细,其营养成分与山药差不多,含有大量淀粉及蛋白质、B族维生素、维生素C、维生素E、葡萄糖、粗蛋白氨基酸等,山药豆味甘、性平,入脾、肺、肾三经,可养肺益阴,补肾固精,有滋补作用,能助消化、止泻、祛痰,是一种上等的保健食品及中药材料。但是,山药豆的皮有涩味,而且不易去除,直接吃口感较差,从而影响山药资源的利用。
目前,市场上的奇亚籽应用范围较窄,深加工产品较少,现采用奇亚籽、山药豆为原料,加工成奇亚籽山药豆保健挂面,提高了原料的营养价值和经济价值,同时为奇亚籽、山药豆产品的深加工提供一条新的途径。
发明内容
本发明的目的是提供一种奇亚籽山药豆保健挂面的加工方法,本方法工艺稳定、操作简单、易于掌握,将绿色自然的奇亚籽、山药豆加工成营养保健的挂面,为山药豆、奇亚籽产品的深加工提供一条新的途径。
本发明解决其技术问题所采取的技术方案是:
一种奇亚籽山药豆保健挂面的加工方法,其特征在于,采用以下加工步骤:
A原料预处理:挑选优质新鲜的奇亚籽、山药豆,洗净后,称取5kg的奇亚籽、3kg的山药豆,混合均匀后,破碎处理,加入适量的清水进行打浆,制得原浆;
B小麦预处理:取10kg的小麦、3kg的金荞麦和1kg的薏苡仁,清水洗净,低温干燥,破壁粉碎至粒度为100μm的小麦粉;
C辅料预处理:取适量腐婢叶、野芝麻叶和葛花,清水洗净,破碎处理,置打浆机中搅打成烂糜,入不锈钢容器中,加入烂糜重量0.2%的纤维素酶、0.05%的半纤维素酶,搅拌均匀后加热至30℃,联合水解20分钟,过滤,制得辅料水解物;
D配料:取35重量份的原浆、55重量份的小麦粉和10重量份的辅料水解物,混合均匀,制得混合原料;
E调和:先将适量食用盐、碳酸钠、魔芋胶和黄原胶混合均匀,加入温度为100℃的热水进行搅拌,制得面条改良剂溶液;然后向混合原料中加入面条改良剂溶液,搅拌均匀后再加适量清水,于120r/min 转速下和面25min,制得均匀松散的面胚;
F熟化:采用真空微波膨化的方法,将面胚于微波剂量1kw/kg、真空度0.02MPa 的条件下,处理2min;再送入熟化机中,于室温下熟化5min;
G压片与切条:将熟化的面胚通过双辊压延,形成面片,再通过双辊压逐步压延,然后用轧条机将面片切成宽2毫米、厚0.5毫米的面条;
H分段烘烤:将面条放入烘箱中,先设置温度65℃,保持30min;再加热至88℃,保持20min;然后加热至100℃,保持10 min后,至面条水分降至1%即可,待其自然冷却,
I包装:将干面条用干净白纸袋分装,即可上市。
有益效果:本方法加工的奇亚籽山药豆保健挂面,采用营养丰富的奇亚籽、山药豆为原料,分别预处理后,经配料、调和、熟化、压片与切条、分段烘烤、包装的加工工艺,增加了挂面的营养价值,充分保留了原料的营养物质,还具有滋补养身、养胃消食等保健功效。
具体实施方式
实施例1:
一种奇亚籽山药豆保健挂面的加工方法,其特征在于,所述的加工方法采用以下步骤:
A原料预处理:挑选优质新鲜的奇亚籽、山药豆,洗净后,称取3kg的奇亚籽、3kg的山药豆,混合均匀后,破碎处理,加入适量的清水进行打浆,制得原浆;
B小麦预处理:取8kg的小麦、2kg的苦荞和1kg的赤小豆,清水洗净,低温干燥,破壁粉碎至粒度为80μm的小麦粉;
C辅料预处理:取适量辣木叶、木芙蓉叶和枇杷花,清水洗净,破碎处理,置打浆机中搅打成烂糜,入不锈钢容器中,加入烂糜重量0.25%的纤维素酶、0.01%的半纤维素酶,搅拌均匀后加热至35℃,联合水解20分钟,过滤,制得辅料水解物;
D配料:取35重量份的原浆、55重量份的小麦粉和10重量份的辅料水解物,混合均匀,制得混合原料;
E调和:先将适量食用盐、碳酸钠、魔芋胶和黄原胶混合均匀,加入温度为90℃的热水进行搅拌,制得面条改良剂溶液;然后向混合原料中加入面条改良剂溶液,搅拌均匀后再加适量清水,于125r/min 转速下和面15min,制得均匀松散的面胚;
F熟化:采用真空微波膨化的方法,将面胚于微波剂量2kw/kg、真空度0.01MPa 的条件下,处理2min;再送入熟化机中,于室温下熟化5min;
G压片与切条:将熟化的面胚通过双辊压延,形成面片,再通过双辊压逐步压延,然后用轧条机将面片切成宽5毫米、厚1毫米的面条;
H分段烘烤:将面条放入烘箱中,先设置温度55℃,保持25min;再加热至80℃,保持20min;然后加热至100℃,保持15min后,至面条水分降至1%即可,待其自然冷却,
I包装:将干面条用干净白纸袋分装,即可上市。
实施例2:
一种奇亚籽山药豆保健挂面的加工方法,其特征在于,所述的加工方法采用以下步骤:
A原料预处理:挑选优质新鲜的奇亚籽、山药豆,洗净后,称取6kg的奇亚籽、2kg的山药豆,加入1kg的橡子,混合均匀后,破碎处理,加入适量的清水进行打浆,制得原浆;
B小麦预处理:取10kg的小麦、3kg的黑豆和0.25kg的白莲,清水洗净,低温干燥,破壁粉碎至粒度为100μm的小麦粉;
C辅料预处理:取适量青蒿叶、甘草和兰蕙,清水洗净,破碎处理,置打浆机中搅打成烂糜,入不锈钢容器中,加入烂糜重量0.2%的纤维素酶、0.05%的半纤维素酶,搅拌均匀后加热至30℃,联合水解20分钟,过滤,制得辅料水解物;
D配料:取35重量份的原浆、55重量份的小麦粉和10重量份的辅料水解物,混合均匀,制得混合原料;
E调和:先将适量食用盐、碳酸钠、魔芋胶和黄原胶混合均匀,加入温度为100℃的热水进行搅拌,制得面条改良剂溶液;然后向混合原料中加入面条改良剂溶液,搅拌均匀后再加适量清水,于120r/min 转速下和面25min,制得均匀松散的面胚;
F熟化:采用真空微波膨化的方法,将面胚于微波剂量0.5kw/kg、真空度0.05MPa 的条件下,处理2min;再送入熟化机中,于室温下熟化2min;
G压片与切条:将熟化的面胚通过双辊压延,形成面片,再通过双辊压逐步压延,然后用轧条机将面片切成宽2毫米、厚0.5毫米的面条;
H分段烘烤:将面条放入烘箱中,先设置温度65℃,保持30min;再加热至88℃,保持20min;然后加热至100℃,保持10 min后,至面条水分降至1%即可,待其自然冷却,
I包装:将干面条用干净白纸袋分装,即可上市。
实施例3:
一种奇亚籽山药豆保健挂面的加工方法,其特征在于,所述的加工方法采用以下步骤:
A原料预处理:挑选优质新鲜的奇亚籽、山药豆,洗净后,称取3kg的奇亚籽、1kg的山药豆,加入0.5kg的栗子仁,混合均匀后,破碎处理,加入适量的清水进行打浆,制得原浆;
B小麦预处理:取15kg的小麦、2kg的筱麦和1kg的白果,清水洗净,低温干燥,破壁粉碎至粒度为100μm的小麦粉;
C辅料预处理:取适量紫苏叶、金银花和栝楼皮,清水洗净,破碎处理,置打浆机中搅打成烂糜,入不锈钢容器中,加入烂糜重量0.35%的纤维素酶、0.15%的半纤维素酶,搅拌均匀后加热至30℃,联合水解25分钟,过滤,制得辅料水解物;
D配料:取40重量份的原浆、50重量份的小麦粉和10重量份的辅料水解物,混合均匀,制得混合原料;
E调和:先将适量食用盐、碳酸钠、魔芋胶和黄原胶混合均匀,加入温度为100℃的热水进行搅拌,制得面条改良剂溶液;然后向混合原料中加入面条改良剂溶液,搅拌均匀后再加适量清水,于100r/min 转速下和面20min,制得均匀松散的面胚;
F熟化:采用真空微波膨化的方法,将面胚于微波剂量1.2kw/kg、真空度0.02MPa 的条件下,处理2min;再送入熟化机中,于室温下熟化5min;
G压片与切条:将熟化的面胚通过双辊压延,形成面片,再通过双辊压逐步压延,然后用轧条机将面片切成宽2毫米、厚0.5毫米的面条;
H分段烘烤:将面条放入烘箱中,先设置温度65℃,保持30min;再加热至88℃,保持20min;然后加热至100℃,保持10 min后,至面条水分降至1%即可,待其自然冷却,
I包装:将干面条用干净白纸袋分装,即可上市。
实施例4:
一种奇亚籽山药豆保健挂面的加工方法,其特征在于,所述的加工方法采用以下步骤:
A原料预处理:挑选优质新鲜的奇亚籽、山药豆,洗净后,称取5kg的奇亚籽、3kg的山药豆,加入适量莲子仁和白豆蔻,混合均匀后,破碎处理,加入适量的清水进行打浆,制得原浆;
B小麦预处理:取10kg的小麦、3kg的芸豆和1kg的火麻仁,清水洗净,低温干燥,破壁粉碎至粒度为100μm的小麦粉;
C辅料预处理:取适量紫云英、牡丹皮和金银花,清水洗净,破碎处理,置打浆机中搅打成烂糜,入不锈钢容器中,加入烂糜重量0.2%的纤维素酶、0.05%的半纤维素酶,搅拌均匀后加热至30℃,联合水解20分钟,过滤,制得辅料水解物;
D配料:取35重量份的原浆、50重量份的小麦粉和15重量份的辅料水解物,混合均匀,制得混合原料;
E调和:先将适量食用盐、碳酸钠、魔芋胶和黄原胶混合均匀,加入温度为100℃的热水进行搅拌,制得面条改良剂溶液;然后向混合原料中加入面条改良剂溶液,搅拌均匀后再加适量清水,于120r/min 转速下和面25min,制得均匀松散的面胚;
F熟化:采用真空微波膨化的方法,将面胚于微波剂量1kw/kg、真空度0.02MPa 的条件下,处理2min;再送入熟化机中,于室温下熟化5min;
G压片与切条:将熟化的面胚通过双辊压延,形成面片,再通过双辊压逐步压延,然后用轧条机将面片切成宽2毫米、厚0.5毫米的面条;
H分段烘烤:将面条放入烘箱中,先设置温度65℃,保持30min;再加热至88℃,保持20min;然后加热至100℃,保持10 min后,至面条水分降至1%即可,待其自然冷却,
I包装:将干面条用干净白纸袋分装,即可上市。
实施例5:
一种奇亚籽山药豆保健挂面的加工方法,其特征在于,所述的加工方法采用以下步骤:
A原料预处理:挑选优质新鲜的奇亚籽、山药豆,洗净后,称取4kg的奇亚籽、4kg的山药豆,加入1kg的苦槠子,混合均匀后,破碎处理,加入适量的清水进行打浆,制得原浆;
B小麦预处理:取8kg的小麦、4kg的苦荞和1kg的兰香子,清水洗净,低温干燥,破壁粉碎至粒度为100μm的小麦粉;
C辅料预处理:取适量栝楼叶、鸡骨草、鱼腥草和白芍,清水洗净,破碎处理,置打浆机中搅打成烂糜,入不锈钢容器中,加入烂糜重量0.35%的纤维素酶、0.2%的半纤维素酶,搅拌均匀后加热至30℃,联合水解20分钟,过滤,制得辅料水解物;
D配料:取40重量份的原浆、45重量份的小麦粉和15重量份的辅料水解物,混合均匀,制得混合原料;
E调和:先将适量食用盐、碳酸钠、魔芋胶和黄原胶混合均匀,加入温度为88℃的热水进行搅拌,制得面条改良剂溶液;然后向混合原料中加入面条改良剂溶液,搅拌均匀后再加适量清水,于100r/min 转速下和面35min,制得均匀松散的面胚;
F熟化:采用真空微波膨化的方法,将面胚于微波剂量1kw/kg、真空度0.02MPa 的条件下,处理2min;再送入熟化机中,于室温下熟化5min;
G压片与切条:将熟化的面胚通过双辊压延,形成面片,再通过双辊压逐步压延,然后用轧条机将面片切成宽1毫米、厚0.6毫米的面条;
H分段烘烤:将面条放入烘箱中,先设置温度55℃,保持30min;再加热至88℃,保持10min;然后加热至100℃,保持5 min后,至面条水分降至1%即可,待其自然冷却,
I包装:将干面条用干净白纸袋分装,即可上市。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种奇亚籽山药豆保健挂面的加工方法,其特征在于,采用以下加工步骤:
A原料预处理:挑选优质新鲜的奇亚籽、山药豆,洗净后,称取5kg的奇亚籽、3kg的山药豆,混合均匀后,破碎处理,加入适量的清水进行打浆,制得原浆;
B小麦预处理:取10kg的小麦、3kg的金荞麦和1kg的薏苡仁,清水洗净,低温干燥,破壁粉碎至粒度为100μm的小麦粉;
C辅料预处理:取适量腐婢叶、野芝麻叶和葛花,清水洗净,破碎处理,置打浆机中搅打成烂糜,入不锈钢容器中,加入烂糜重量0.2%的纤维素酶、0.05%的半纤维素酶,搅拌均匀后加热至30℃,联合水解20分钟,过滤,制得辅料水解物;
D配料:取35重量份的原浆、55重量份的小麦粉和10重量份的辅料水解物,混合均匀,制得混合原料;
E调和:先将适量食用盐、碳酸钠、魔芋胶和黄原胶混合均匀,加入温度为100℃的热水进行搅拌,制得面条改良剂溶液;然后向混合原料中加入面条改良剂溶液,搅拌均匀后再加适量清水,于120r/min 转速下和面25min,制得均匀松散的面胚;
F熟化:采用真空微波膨化的方法,将面胚于微波剂量1kw/kg、真空度0.02MPa 的条件下,处理2min;再送入熟化机中,于室温下熟化5min;
G压片与切条:将熟化的面胚通过双辊压延,形成面片,再通过双辊压逐步压延,然后用轧条机将面片切成宽2毫米、厚0.5毫米的面条;
H分段烘烤:将面条放入烘箱中,先设置温度65℃,保持30min;再加热至88℃,保持20min;然后加热至100℃,保持10 min后,至面条水分降至1%即可,待其自然冷却,
I包装:将干面条用干净白纸袋分装,即可上市。
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CN103621901A (zh) * | 2013-11-11 | 2014-03-12 | 四川大学 | 一种桑叶苦荞麦挂面及其制备方法 |
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CN106387661A (zh) * | 2016-09-13 | 2017-02-15 | 宜垦(天津)农业制品有限公司 | 一种豆类保健挂面及其制备方法 |
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