CN107373360A - 一种双色麻花速食面 - Google Patents
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Abstract
本发明公开了一种双色麻花速食面的制备方法，包括以下步骤：将蔬菜鸡肉面团与紫色面团分别拉成面条，蒸熟，过冷水，再浸冷油，再过热水，沥干水分后干燥，再将两条不同面条一起制成麻花面；将麻花面油炸后，真空包装即得。
Description
技术领域
本发明涉及面条领域，确切地说是一种双色麻花速食面。
背景技术
速食面是一种可在短时间之内用热水泡熟食用的面制食品。方便面是通过对切丝出来的面条进行蒸煮、油炸，让面条形状固定（一般为方形或圆形），食用前以开水冲泡，溶解调味料，并将面条加热冲泡开，在规定时间（一般在3分钟内）内便可食用的即食方便食品。
当前的速食面营养少，口感差，专利CN105011000A公开了一种速食面，包括由下述原料按重量份数比制备而成：包括由下述原料按重量份数比制备而成：小麦粉20~40份，苦荞麦粉15~25份，黄豆粉8~15份，豌豆粉5~10份，食用油5~8份，食品添加剂0.5~2份；其制备方法包括如下步骤：（1）将原料按配方称重，加水制成面团；（2）熟化；（3）复合压延；（4）熟化；（5）油炸；（6）冷却；（7）包装，其提供的速食面，口味独特，且能够预防心血管疾病，调节血压、血脂，适合多种人群食用。该发明口感一般，无法达到养生保健的作用。
发明内容
本发明的目的在于提供一种双色麻花速食面。
上述目的通过以下方案实现：
一种双色麻花速食面的制备方法，其特征在于：包括以下步骤：
（1）黄豆与红豆混匀后，加入适量的水，浸泡10-20小时后，搅碎，蒸熟后加入适量的蛋白酶水解后即得水解豆泥备用；
（2）紫甘蓝、紫薯混匀，搅碎后加入水解豆泥、蜂蜜搅拌均匀，得紫色菜泥备用；
（3）鸡肉与鱼肉混匀煮熟后搅碎，烘干，磨碎，得肉松备用；
（4）将西蓝花、豌豆于沸水中焯水后，再过冷水，沥干水分冷却后，搅碎得蔬菜泥备用；
（5）将高筋面粉与鸡肉松、蔬菜泥混匀后，加适量水和食盐，和成面团，再将面团发酵后，得蔬菜鸡肉面团；
（6）将中筋面粉与紫色菜泥混匀后，加适量水和食盐，和成面团，再将面团发酵后，得紫色面团；
（7）将蔬菜鸡肉面团与紫色面团分别拉成面条，蒸熟，过冷水，再浸冷油，再过热水，沥干水分后干燥，
（8）再将两条不同面条一起制成麻花面；
（9）将麻花面油炸后，真空包装即得。
所述的一种双色麻花速食面，其特征在于：其是由下述重量份的原料制得：黄豆2-4、红豆1-3、紫甘蓝1-2、紫薯1-3、蜂蜜0.2-0.4、鸡肉3-4、鱼肉1-2、西蓝花2-4、豌豆1-3、高筋面粉35-45、中筋面粉40-50、食盐0.5-1。
所述的一种双色麻花速食面，其特征在于：步骤（1）中蒸熟的温度为90-100℃。
所述的一种双色麻花速食面，其特征在于：步骤（7）所述的浸冷油指的是：将面条放入室温下的食用油中浸泡2-4秒钟后，取出，沥干油水。
本发明的有益效果为：
（1）本发明采用蛋白酶水解大豆蛋白，解决了当添加的大豆蛋白含量高面条会断裂、韧性差、口感差的问题，有效增强面条中的蛋白质含量；过冷水，再浸冷油，再过热水的工艺能够保证本发明的面条不粘黏在一起，用开水重开后根根分明，而且很有韧劲；
（2）本发明将做成紫色和绿色两种纯天然无色素的营养面团，做成双色麻花速食面，健康营养，润肠通便，使用了中筋和高进筋两种面粉，充分结合了其余原料的质地口感，值得的速食面使用方便，口感独特，两种面条口感不一，风味独特。
具体实施方式
一种双色麻花速食面的制备方法，包括以下步骤：
（1）黄豆与红豆混匀后，加入适量的水，浸泡20小时后，搅碎，90-100℃蒸熟后加入适量的蛋白酶水解后即得水解豆泥备用；
（2）紫甘蓝、紫薯混匀，搅碎后加入水解豆泥、蜂蜜搅拌均匀，得紫色菜泥备用；
（3）鸡肉与鱼肉混匀煮熟后搅碎，烘干，磨碎，得肉松备用；
（4）将西蓝花、豌豆于沸水中焯水后，再过冷水，沥干水分冷却后，搅碎得蔬菜泥备用；
（5）将高筋面粉与鸡肉松、蔬菜泥混匀后，加适量水和食盐，和成面团，再将面团发酵后，得蔬菜鸡肉面团；
（6）将中筋面粉与紫色菜泥混匀后，加适量水和食盐，和成面团，再将面团发酵后，得紫色面团；
(7)将蔬菜鸡肉面团与紫色面团分别拉成面条，蒸熟，过冷水，将面条放入室温下的食用油中浸泡3秒钟后，取出，沥干油水，再过热水，沥干水分后干燥，
（7）再将两条不同面条一起制成麻花面；
（8）将麻花面油炸后，真空包装即得。
所述的一种双色麻花速食面，其是由下述重量（kg）的原料制得：黄豆2、红豆1、紫甘蓝1、紫薯1、蜂蜜0.2、鸡肉3、鱼肉1、西蓝花2、豌豆1、高筋面粉45、中筋面粉40、食盐0.5。
Claims (4)
1.一种双色麻花速食面的制备方法，其特征在于：包括以下步骤：
(1)黄豆与红豆混匀后，加入适量的水，浸泡10-20小时后，搅碎，蒸熟后加入适量的蛋白酶水解后即得水解豆泥备用；
(2)紫甘蓝、紫薯混匀，搅碎后加入水解豆泥、蜂蜜搅拌均匀，得紫色菜泥备用；
(3)鸡肉与鱼肉混匀煮熟后搅碎，烘干，磨碎，得肉松备用；
(4)将西蓝花、豌豆于沸水中焯水后，再过冷水，沥干水分冷却后，搅碎得蔬菜泥备用；
(5)将高筋面粉与鸡肉松、蔬菜泥混匀后，加适量水和食盐，和成面团，再将面团发酵后，得蔬菜鸡肉面团；
(6)将中筋面粉与紫色菜泥混匀后，加适量水和食盐，和成面团，再将面团发酵后，得紫色面团；
(7)将蔬菜鸡肉面团与紫色面团分别拉成面条，蒸熟，过冷水，再浸冷油，再过热水，沥干水分后干燥，
(8)再将两条不同面条一起制成麻花面；
(9)将麻花面油炸后，真空包装即得。
2.根据权利要求1所述的一种双色麻花速食面，其特征在于：其是由下述重量份的原料制得：黄豆2-4、红豆1-3、紫甘蓝1-2、紫薯1-3、蜂蜜0.2-0.4、鸡肉3-4、鱼肉1-2、西蓝花2-4、豌豆1-3、高筋面粉35-45、中筋面粉40-50、食盐0.5-1。
3.根据权利要求1所述的一种双色麻花速食面，其特征在于：步骤（1）中蒸熟的温度为90-100℃。
4.根据权利要求1所述的一种双色麻花速食面，其特征在于：步骤（7）所述的浸冷油指的是：将面条放入室温下的食用油中浸泡2-4秒钟后，取出，沥干油水。
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Cited By (4)
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| CN108782662A (zh) * | 2018-06-22 | 2018-11-13 | 安徽盼盼食品有限公司 | 一种养生双色饼干的制备方法 |
| CN114097994A (zh) * | 2021-12-11 | 2022-03-01 | 安徽燕之坊食品有限公司 | 一种即食保鲜杂粮面条的生产方法 |
| CN115517286A (zh) * | 2022-02-25 | 2022-12-27 | 安徽燕之坊食品有限公司 | 一种藜麦降糖代餐面包及其制备方法 |
| CN115918857A (zh) * | 2022-04-06 | 2023-04-07 | 弗德莱博(杭州)科技有限公司 | 一种三色拼接仿面肉制品及其加工方法 |
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| CN115918857A (zh) * | 2022-04-06 | 2023-04-07 | 弗德莱博(杭州)科技有限公司 | 一种三色拼接仿面肉制品及其加工方法 |
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