CN107410853A - 一种胡萝卜米线及其制备方法 - Google Patents
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Abstract
本发明公开了一种胡萝卜米线及其制备方法,所述胡萝卜米线的原料按重量份包括:小米粉120‑150份、胡萝卜粉25‑35份、玉米淀粉20‑30份、谷朊粉10‑18份、食盐0.4‑0.6份、L‑谷氨酸钠0.2‑0.4份、5′‑肌苷酸二钠0.1‑0.3份。本发明提出了一种胡萝卜米线及其制备方法,制备过程简单,得到的胡萝卜米线营养丰富,咀嚼性好,耐蒸煮,不易糊汤,口感好,易引发人们的食欲。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种胡萝卜米线及其制备方法。
背景技术
米线又名米粉、米丝或米面,是我国历史悠久的传统食品,即可作为主食,又可作为小吃,深受大众喜爱。目前,市场上的米线主要以米作为主料加工而成,成分单一,营养不足,在制备过程中米线的筋骨易断,得到的米线易糊汤且咀嚼性差,影响口感。
发明内容
基于背景技术存在的技术问题,本发明提出了一种胡萝卜米线及其制备方法,制备过程简单,得到的胡萝卜米线营养丰富,咀嚼性好,耐蒸煮,不易糊汤,口感好,易引发人们的食欲。
本发明提出了一种胡萝卜米线,其原料按重量份包括:小米粉120-150份、胡萝卜粉25-35份、玉米淀粉20-30份、谷朊粉10-18份、食盐0.4-0.6份、L-谷氨酸钠0.2-0.4份、5′-肌苷酸二钠0.1-0.3份。
优选地,其原料按重量份包括:小米粉130-140份、胡萝卜粉28-32份、玉米淀粉22-28份、谷朊粉12-16份、食盐0.45-0.55份、L-谷氨酸钠0.25-0.35份、5′-肌苷酸二钠0.15-0.25份。
优选地,食盐、L-谷氨酸钠和5′-肌苷酸二钠的重量份满足以下关系式:0.9份≤MA+MB+MC≤1.1份,其中,MA、MB、MC分别为食盐、L-谷氨酸钠、5′-肌苷酸二钠在原料中的重量份。
本发明还提出了一种胡萝卜米线的制备方法,包括以下步骤:将小米粉、胡萝卜粉、玉米淀粉、谷朊粉混合均匀,加入蒸馏水、食盐、L-谷氨酸钠、5′-肌苷酸二钠搅拌均匀,保持体系的含水量为45-55%,经挤压成丝,蒸汽熟化,在冷水中摆动分丝,然后进行干燥处理,得到胡萝卜米线。
优选地,包括以下步骤:将小米粉、胡萝卜粉、玉米淀粉、谷朊粉混合均匀,加入蒸馏水、食盐、L-谷氨酸钠、5′-肌苷酸二钠,在160-220r/min的转速下搅拌8-15min,保持体系的含水量为45-55%,经挤压成丝,在120-135℃蒸汽下熟化,在12-20℃冷水中摆动分丝,然后在45-52℃热风进行干燥处理,得到胡萝卜米线。
优选地,包括以下步骤:将小米粉、胡萝卜粉、玉米淀粉、谷朊粉混合均匀,加入蒸馏水、食盐、L-谷氨酸钠、5′-肌苷酸二钠,在180-200r/min的转速下搅拌10-12min,保持体系的含水量为48-52%,经挤压成丝,在125-130℃蒸汽下熟化,在14-18℃冷水中摆动分丝,然后在48-50℃热风进行干燥处理,得到胡萝卜米线。
本发明中加入的胡萝卜粉中含有糖类、脂肪、挥发油、胡萝卜素、维生素A、维生素B1、维生素B2、花青素、钙、铁等营养成分,营养丰富,口感好,与小米粉、玉米淀粉、谷朊粉配合,进一步提高本制品的营养成分,具有良好的营养价值和保健价值,小米粉、胡萝卜粉、玉米淀粉、谷朊粉、食盐、L-谷氨酸钠和5′-肌苷酸二钠在优化的配方比例条件下,米线具有良好的弹性、爽滑性、硬度,咀嚼性好,耐蒸煮,不易糊汤,易引发人们的食欲,且在食盐、L-谷氨酸钠和5′-肌苷酸二钠的配合下,本制品呈味效果明显,有效改善本制品原来的风味,丰富了本制品的风味与口感。通过优化本发明胡萝卜米线制备过程中的各项参数,挤压成丝性好,米线分丝性好,米线之间不易缠绕,得到的胡萝卜米线具有良好的硬度、柔韧性,且色泽好,贮存时间长。本发明提出的一种胡萝卜米线及其制备方法,制备过程简单,得到的胡萝卜米线营养丰富,咀嚼性好,耐蒸煮,不易糊汤,口感好,易引发人们的食欲。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
本发明提出的一种胡萝卜米线,其原料按重量份包括:小米粉120份、胡萝卜粉35份、玉米淀粉30份、谷朊粉10份、食盐0.6份、L-谷氨酸钠0.2份、5′-肌苷酸二钠0.1份。
本发明还提出的胡萝卜米线的制备方法,包括以下步骤:将小米粉、胡萝卜粉、玉米淀粉、谷朊粉混合均匀,加入蒸馏水、食盐、L-谷氨酸钠、5′-肌苷酸二钠搅拌均匀,保持体系的含水量为45%,经挤压成丝,蒸汽熟化,在冷水中摆动分丝,然后进行干燥处理,得到胡萝卜米线。
实施例2
本发明提出的一种胡萝卜米线,其原料按重量份包括:小米粉140份、胡萝卜粉28份、玉米淀粉28份、谷朊粉12份、食盐0.55份、L-谷氨酸钠0.25份、5′-肌苷酸二钠0.25份。
本发明还提出的胡萝卜米线的制备方法,包括以下步骤:将小米粉、胡萝卜粉、玉米淀粉、谷朊粉混合均匀,加入蒸馏水、食盐、L-谷氨酸钠、5′-肌苷酸二钠,在220r/min的转速下搅拌8min,保持体系的含水量为55%,经挤压成丝,在135℃蒸汽下熟化,在20℃冷水中摆动分丝,然后在52℃热风进行干燥处理,得到胡萝卜米线。
实施例3
本发明提出的一种胡萝卜米线,其原料按重量份包括:小米粉135份、胡萝卜粉30份、玉米淀粉25份、谷朊粉14份、食盐0.52份、L-谷氨酸钠0.3份、5′-肌苷酸二钠0.22份。
本发明还提出的胡萝卜米线的制备方法,包括以下步骤:将小米粉、胡萝卜粉、玉米淀粉、谷朊粉混合均匀,加入蒸馏水、食盐、L-谷氨酸钠、5′-肌苷酸二钠,在200r/min的转速下搅拌10min,保持体系的含水量为50%,经挤压成丝,在128℃蒸汽下熟化,在16℃冷水中摆动分丝,然后在48℃热风进行干燥处理,得到胡萝卜米线。
实施例4
本发明提出的一种胡萝卜米线,其原料按重量份包括:小米粉150份、胡萝卜粉25份、玉米淀粉20份、谷朊粉18份、食盐0.4份、L-谷氨酸钠0.4份、5′-肌苷酸二钠0.3份。
本发明还提出的胡萝卜米线的制备方法,包括以下步骤:将小米粉、胡萝卜粉、玉米淀粉、谷朊粉混合均匀,加入蒸馏水、食盐、L-谷氨酸钠、5′-肌苷酸二钠,在160r/min的转速下搅拌15min,保持体系的含水量为55%,经挤压成丝,在120℃蒸汽下熟化,在12℃冷水中摆动分丝,然后在45℃热风进行干燥处理,得到胡萝卜米线。
实施例5
本发明提出的一种胡萝卜米线,其原料按重量份包括:小米粉130份、胡萝卜粉32份、玉米淀粉22份、谷朊粉16份、食盐0.45份、L-谷氨酸钠0.35份、5′-肌苷酸二钠0.15份。
本发明还提出的胡萝卜米线的制备方法,包括以下步骤:将小米粉、胡萝卜粉、玉米淀粉、谷朊粉混合均匀,加入蒸馏水、食盐、L-谷氨酸钠、5′-肌苷酸二钠,在200r/min的转速下搅拌10min,保持体系的含水量为52%,经挤压成丝,在130℃蒸汽下熟化,在18℃冷水中摆动分丝,然后在50℃热风进行干燥处理,得到胡萝卜米线。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (6)
1.一种胡萝卜米线,其特征在于,其原料按重量份包括:小米粉120-150份、胡萝卜粉25-35份、玉米淀粉20-30份、谷朊粉10-18份、食盐0.4-0.6份、L-谷氨酸钠0.2-0.4份、5′-肌苷酸二钠0.1-0.3份。
2.根据权利要求1所述胡萝卜米线,其特征在于,其原料按重量份包括:小米粉130-140份、胡萝卜粉28-32份、玉米淀粉22-28份、谷朊粉12-16份、食盐0.45-0.55份、L-谷氨酸钠0.25-0.35份、5′-肌苷酸二钠0.15-0.25份。
3.根据权利要求1或2所述胡萝卜米线,其特征在于,食盐、L-谷氨酸钠和5′-肌苷酸二钠的重量份满足以下关系式:0.9份≤MA+MB+MC≤1.1份,其中,MA、MB、MC分别为食盐、L-谷氨酸钠、5′-肌苷酸二钠在原料中的重量份。
4.一种如权利要求1-3中任一项所述胡萝卜米线的制备方法,其特征在于,包括以下步骤:将小米粉、胡萝卜粉、玉米淀粉、谷朊粉混合均匀,加入蒸馏水、食盐、L-谷氨酸钠、5′-肌苷酸二钠搅拌均匀,保持体系的含水量为45-55%,经挤压成丝,蒸汽熟化,在冷水中摆动分丝,然后进行干燥处理,得到胡萝卜米线。
5.根据权利要求4所述胡萝卜米线的制备方法,其特征在于,包括以下步骤:将小米粉、胡萝卜粉、玉米淀粉、谷朊粉混合均匀,加入蒸馏水、食盐、L-谷氨酸钠、5′-肌苷酸二钠,在160-220r/min的转速下搅拌8-15min,保持体系的含水量为45-55%,经挤压成丝,在120-135℃蒸汽下熟化,在12-20℃冷水中摆动分丝,然后在45-52℃热风进行干燥处理,得到胡萝卜米线。
6.根据权利要求5所述胡萝卜米线的制备方法,其特征在于,包括以下步骤:将小米粉、胡萝卜粉、玉米淀粉、谷朊粉混合均匀,加入蒸馏水、食盐、L-谷氨酸钠、5′-肌苷酸二钠,在180-200r/min的转速下搅拌10-12min,保持体系的含水量为48-52%,经挤压成丝,在125-130℃蒸汽下熟化,在14-18℃冷水中摆动分丝,然后在48-50℃热风进行干燥处理,得到胡萝卜米线。
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