CN107373354A - 一种黑木耳挂面 - Google Patents
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Classifications
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- 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
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种黑木耳挂面,所述黑木耳挂面以小麦面粉为主要原料,黑木耳粉、魔芋精粉、马铃薯全粉为辅料,食盐为添加剂,原辅材料按质量份计为:小麦粉88‑90份,黑木耳粉4.5‑5份,魔芋精粉0.5‑1份,马铃薯全粉3‑5份,食盐0.8‑1份;具体制备方法包括黑木耳粉的制备、魔芋凝胶的制备,和面、熟化、复合、压延、切条、烘干、切断、包装等工艺流程。选用黑木耳粉、魔芋精粉、马铃薯全粉作为辅料及相应的制备工艺,改善了面条的口感、香度,使面条劲道有韧性,具有不同于普通面条的清香味、烹调性好、耐煮性强,富含膳食纤维和多种营养成分且低热量、低脂肪,增加了挂面的营养价值,增强挂面食疗效果,有利于人体健康。
Description
技术领域
本发明涉及一种食品加工领域,具体涉及一种黑木耳挂面。
背景技术
黑木耳,真菌学分类属担子菌纲,木耳目,木耳科。黑木耳含蛋白质、脂肪、多糖和钙、磷、铁等元素以及胡萝卜素、维生素B1、维生素B2、烟酸等,还含磷脂、固醇等营养素,营养丰富,被誉为“菌中之冠”。《全国中草药汇编》中对黑木耳的描述为:色泽黑褐,质地柔软,味道鲜美,营养丰富,可素可荤,不但为中国菜肴大添风采,而且能养血驻颜,令人肌肤红润,容光焕发,并可防治缺铁性贫血,具有很多药用功效。房县的黑木耳因其“形似燕,状如飞”,又被称为燕耳,有山珍之王的美称。房县是全国著名的黑木耳生产基地县,是驰名中外的“木耳之乡”,而且房县黑木耳被国家认定为地理保护产品。
魔芋精粉又称魔芋粉或魔芋甘露聚糖,魔芋是有益的碱性食品,对食用动物性酸性食品过多的人,搭配吃魔芋,可以达到食品酸、碱平衡,对人体健康有利。魔芋地下块茎扁圆形,宛如大个儿荸荠,营养十分丰富,含有多种维生素和钾、磷、硒等矿物质元素,还含有人类所需要的魔芋多糖,并具有低热量、低脂肪和高纤维素的特点。魔芋食品不仅味道鲜美,口感宜人,而且有减肥健身、治病抗癌等功效,来风靡全球,并被人们誉为“魔力食品”、“神奇食品” 、“健康食品”等。
马铃薯为低热量、高蛋白、含多种维生素和矿物质的食品,国内外营养学家誉之为“十全十美的食物”,人体需要的各种营养素几乎都具备了。马铃薯全粉是脱水马铃薯制品中的一种,以新鲜马铃薯为原料,经清洗、去皮、挑选、切片、漂洗、预煮、冷却、蒸煮、捣泥等工艺过程,经脱水干燥而得的细颗粒状、片屑状或粉末状产品统称之为马铃薯全粉。马铃薯全粉是一种低脂肪、低糖分,能最大程度的保持马铃薯中原有的高含量维生素B1、维生素B2、维生素C和矿物质钙、钾、铁等营养成分的马铃薯制品。
目前,现有的挂面一般都是以小麦面粉为原料加工而成,因烹饪方便快捷成为老百姓餐桌上的一道主食。但由于这种面条的口感粗糙,营养成分只有小麦淀粉和膳食纤维,仅能满足人们生活的一般温饱需求,却无法满足现代人追求膳食营养搭配、养生健身的消费理念。
发明内容
本发明目的是提供一种营养成分丰富、易吸收,兼具保健功能,生产工艺独特的黑木耳挂面及其制备方法。
为此本发明的技术方案为:一种黑木耳挂面,其特征在于:所述黑木耳挂面,以小麦面粉为主要原料,黑木耳粉、魔芋精粉、马铃薯全粉为辅料,食盐为添加剂,原辅料按质量份计为:小麦粉88-90份,黑木耳粉4.5-5份,魔芋精粉0.5-1份,马铃薯全粉3-5份,食盐0.8-1份,称好备用;具体制备方法包括以下步骤:
A. 黑木耳粉的制备:将春季生产的黑木耳去砂、洗净、夹层锅加热至95℃-100℃,用食盐作为热媒,炒制2小时至香气溢出,黑木耳与食盐通过筛理分离,用低温粉碎机将黑木耳粉碎至100-110目,备用;
B. 魔芋凝胶的制备:魔芋精粉与纯净水按质量比1:38备料,将食盐溶于纯净水中加热至50℃±0.5℃,加入细度为90目、粘度为18000MPa.S的魔芋精粉,以500转/分的速度搅拌10分钟至魔芋精粉充分溶解制成魔芋凝胶,备用;
C. 和面、熟化:将小麦粉、步骤A制备的黑木耳粉、马铃薯全粉倒入真空搅拌机中,以70转/分搅拌均匀;然后加入步骤B制得的魔芋凝胶搅拌15分钟,搅拌过程中根据需要补充水分至混合物含水量在30%-32%之间,将物料送入熟化机上饧面15分钟;
D. 将步骤C饧好的物料通过复合、压延、切条常规工序加工得到半成品;
E. 烘干、切断:将步骤D加工好的半成品送入烘房进行烘干,
控制温度在20-27℃、相对湿度在80-90%的条件下,冷风定条30分钟;
控制温度在30-35℃、相对湿度在88-95%的条件下,保潮发汗60分钟;
控制温度在40-45℃、相对湿度在75-85%的条件下,高温干燥90分钟;
控制温度在35-40℃、相对湿度在70-80%的条件下,降温干燥60分钟;
控制温度在30-35℃、相对湿度65-75%的条件下,保温30分钟;再冷却至面条达到室温,然后切断即得成品黑木耳挂面。
作为优选,原辅材料按质量份计为:小麦粉88份,黑木耳粉4.5份,魔芋精粉0.5份,马铃薯全粉3份,食盐0.8份。
作为优选,原辅材料按质量份计为:小麦粉89份,黑木耳粉4.8份,魔芋精粉0.7份,马铃薯全粉4份,食盐0.9份。
作为优选,原辅材料按质量份计为:小麦粉90份,黑木耳粉5.0份,魔芋精粉1.0份,马铃薯全粉5份,食盐1.0份。
所述黑木耳选用地理保护产品房县黑木耳。
有益效果:
1、选用地理保护产品房县黑木耳,保证食材本身品质;同时在黑木耳粉制备过程中,采用夹层锅加热、用食盐作热媒、低温粉碎机粉碎黑木耳均最大限度地保留了黑木耳的有效营养成分和香味不被破坏,同时低温烘焙粉碎的黑木耳粉,能大幅度增加挂面的口感和香度;
2、具有食疗效果:黑木耳以其独特的食疗效果可以补气血、清肠胃,减肥、防癌、治便秘;
3、营养全面:黑木耳、魔芋精粉、马铃薯全粉中富含各种维生素、矿物质元素等,可以起到均衡营养的作用,且均属低热量食材,特别适合高血压、高血脂、高血糖的人群食用;
4、营养更容易被吸收:原辅料均经过粉碎后添加,均匀分布,更易为人体尤其是老人、小孩、体弱者所吸收;
5、魔芋精粉还可以改善面条的口感使面条劲道有韧性,增加膳食纤维助消化,制成凝胶加入有助于几种组分的有机融合;马铃薯全粉具有很高的粘性,与黑木耳在水的作用下相互融合,能显著改善面条的烹调性,同时马铃薯淀粉的蛋白质、脂肪残留量低,含磷量高而且颜色洁白,具有天然的磷光,溶液的透明度也很高,能改善产品的色泽和外观,还有,马铃薯淀粉的口味特别温和,风味敏感型产品也可使用;
6、在制备中加入食盐,能改善面粉在生产过程中的加工性能,食盐溶液具有极强的渗透性能,能快速渗透进面粉微小的颗粒内部,使面筋质颗粒迅速形成网状结构改善其加工性能,使面条条型板直,降低烹调损失,提高表面光洁度;同时其中的盐分子能快速渗透在面粉颗粒中,使面条在烘干过程中,内部水分快速转移在湿面条表面,进而扩散在空气中缩短了烘干时间,达到节省燃气的目的。
总之,采用本发明生产的黑木耳挂面具有不同于普通面条的清香味、烹调性好、耐煮性强,富含膳食纤维和多种营养成分且低热量、低脂肪,增加了挂面的营养价值,增强挂面食疗效果,可以补气血、清肠胃,减肥、防癌、治便秘,有利于人体健康。
具体实施方式
实例1:
一种黑木耳挂面,所述黑木耳挂面,以小麦面粉为主要原料,黑木耳粉、魔芋精粉、马铃薯全粉为辅料,食盐为添加剂,原辅材料按质量份计为:小麦粉88份,黑木耳粉4.5份,魔芋精粉0.5份,马铃薯全粉3份,食盐0.8份;具体制备方法包括以下步骤:
A. 黑木耳粉的制备:将春季生产的黑木耳去砂、洗净、夹层锅加热至95℃-100℃,用食盐作为热媒,炒制2小时至香气溢出,黑木耳与食盐通过筛理分离,用低温粉碎机将黑木耳粉碎至100-110目,备用;
B. 魔芋凝胶的制备:魔芋精粉与纯净水按质量比1:38备料,将食盐溶于纯净水中加热至50℃±0.5℃,加入细度为90目、粘度为18000MPa.S的魔芋精粉,以500转/分的速度搅拌10分钟至魔芋精粉充分溶解制成魔芋凝胶,备用;
C. 和面、熟化:将小麦粉、步骤A制备的黑木耳粉、马铃薯全粉倒入真空搅拌机中,以70转/分搅拌均匀;然后加入步骤B制得的魔芋凝胶搅拌15分钟,搅拌过程中根据需要补充水分至混合物含水量在30%-32%之间,将物料送入熟化机上饧面15分钟;
D. 将步骤C饧好的物料通过复合、压延、切条常规工序加工;
E. 烘干、切断:将步骤D加工好的半成品送入烘房进行烘干,
控制温度在20-27℃、相对湿度在80-90%条件下,冷风定条30分钟;
控制温度在30-35℃、相对湿度在88-95%条件下,保潮发汗60分钟;
控制温度在40-45℃、相对湿度在75-85%条件下,高温干燥90分钟;
控制温度在35-40℃、相对湿度在70-80%条件下,降温干燥60分钟;
控制温度在30-35℃、相对湿度65-75%的条件下,保温30分钟;再冷却至面条达到室温,然后切断即得成品黑木耳挂面。
实例2:
一种黑木耳挂面,所述黑木耳挂面以小麦面粉为主要原料,黑木耳粉、魔芋精粉、马铃薯全粉为辅料,食盐为添加剂,原辅材料按质量份计为:小麦粉89份,黑木耳粉4.8份,魔芋精粉0.7份,马铃薯全粉4份,食盐0.9份;具体制备方法同实施例1。
实例3:
一种黑木耳挂面,所述黑木耳挂面以小麦面粉为主要原料,黑木耳粉、魔芋精粉、马铃薯全粉为辅料,食盐为添加剂,原辅材料按质量份计为:小麦粉90份,黑木耳粉5.0份,魔芋精粉1.0份,马铃薯全粉5份,食盐1.0份;具体制备方法同实施例1。
所述黑木耳为地理保护产品房县黑木耳。
Claims (5)
1.一种黑木耳挂面,其特征在于:所述黑木耳挂面,以小麦面粉为主要原料,黑木耳粉、魔芋精粉、马铃薯全粉为辅料,食盐为添加剂,原辅材料按质量份计为:小麦粉88-90份,黑木耳粉4.5-5份,魔芋精粉0.5-1份,马铃薯全粉3-5份,食盐0.8-1份;具体制备方法包括以下步骤:
A. 黑木耳粉的制备:将称量好的春季生产的黑木耳去砂、洗净、夹层锅加热至95℃-100℃,用食盐作为热媒,炒制2小时至香气溢出,黑木耳与食盐通过筛理分离,用低温粉碎机将黑木耳粉碎至100-110目,备用;
B. 魔芋凝胶的制备:将称量好的魔芋精粉与纯净水按质量比1:38备料,将称量好的食盐溶于纯净水中加热至50℃±0.5℃,加入细度为90目、粘度为18000MPa.S的魔芋精粉,以500转/分的速度搅拌10分钟至魔芋精粉充分溶解制成魔芋凝胶,备用;
C. 和面、熟化:将称量好的小麦粉、马铃薯全粉和步骤A制备的黑木耳粉倒入真空搅拌机中,以70转/分搅拌均匀;然后加入步骤B制得的魔芋凝胶搅拌15分钟,搅拌过程中根据需要补充水分至混合物含水量在30%-32%之间,将物料送入熟化机上饧面15分钟;
D. 将步骤C饧好的物料通过复合、压延、切条常规工序加工成半成品;
E. 烘干、切断:将步骤D加工好的半成品送入烘房进行烘干,
控制温度在20-27℃、相对湿度在80-90%的条件下,冷风定条30分钟;
控制温度在30-35℃、相对湿度在88-95%的条件下,保潮发汗60分钟;
控制温度在40-45℃、相对湿度在75-85%的条件下,高温干燥90分钟;
控制温度在35-40℃、相对湿度在70-80%的条件下,降温干燥60分钟;
控制温度在30-35℃、相对湿度65-75%的条件下,保温30分钟;再冷却至面条达到室温,然后切断即得成品黑木耳挂面。
2.根据权利要求1所述一种黑木耳挂面,其特征在于:原辅材料按质量份计为:小麦粉88份,黑木耳粉4.5份,魔芋精粉0.5份,马铃薯全粉3份,食盐0.8份。
3.根据权利要求1所述一种黑木耳挂面,其特征在于:原辅材料按质量份计为:小麦粉89份,黑木耳粉4.8份,魔芋精粉0.7份,马铃薯全粉4份,食盐0.9份。
4.根据权利要求1所述一种黑木耳挂面,其特征在于:原辅材料按质量份计为:小麦粉90份,黑木耳粉5份,魔芋精粉1份,马铃薯全粉5份,食盐1份。
5.根据权利要求1-4任一所述黑木耳挂面及其制备方法,其特征在于:所述黑木耳选用地理保护产品房县黑木耳。
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