CN107484961A - 一种十香菜香椿老叶开胃挂面及其制备方法 - Google Patents
一种十香菜香椿老叶开胃挂面及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种十香菜香椿老叶开胃挂面及其制备方法，由以下原料制成：高筋面粉、香椿老叶、十香菜、紫苏、槐花、菊苣、山楂、薄荷份、橘皮、石榴皮、变性淀粉、盐、碳酸钠、海藻酸钠和水；本发明的制备过程包括：蔬菜浆汁的制备、和面、熟化、压片、干燥、切断和包装。本发明以面粉、香椿老叶和十香菜等为主的挂面，面质爽滑，口感佳，耐煮，且营养丰富，具有健脾开胃、消食除积、帮助消化等功效，适合各种人群长期食用。本发明不仅为香椿和十香菜的深加工开辟了一个新的途径，提高香椿和十香菜的附加价值和经济效益，而且其生产工艺简单，易于工业操作、成本低。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种十香菜香椿老叶开胃挂面及其制备方法。
背景技术
挂面又称卷面、筒子面，是一种耐存、耐煮的手工面食，形状呈圆型或扁状，主要品种有普通挂面、花色挂面、手工挂面等，目前，人们食用的挂面均以面粉为主，由于加工精度较高，面粉中很多营养物质流失，导致挂面的营养价值低。
香椿属楝科香椿属落叶乔木，具有悠久的栽培历史，是药食两用植物，在河南、山东、安徽等地种植。香椿含香椿素等挥发性芳香族有机物，可健脾开胃，增加食欲；含有维生素E和性激素物质，有抗衰老和补阳滋阴的作用，故有“助孕素”的美称；香椿具有清热利湿、利尿解毒之功效，是辅助治疗肠炎、痢疾、泌尿系统感染的良药；香椿的挥发气味能透过蛔虫的表皮，使蛔虫不能附着在肠壁上而被排出体外，可用治蛔虫病；香椿含有丰富的维生素C、胡萝卜素等，有助于增强机体免疫功能，并有润滑肌肤的作用，是保健美容的良好食品。市面上现有香椿酱、干制香椿芽、香椿茶和香椿咸菜等产品。目前，香椿的消费以嫩芽为主，而大量的老叶常被废弃，造成资源浪费。
十香菜又名萝草，属河南特产之一。河南十香菜是留兰香的一种，多年生草本植物，属被子植物门、双子叶纲、唇形科、薄荷属中的绿薄荷。十香菜香味浓郁，入口前味麻爽，后味鲜香，可直接作蔬菜食用，又因其青绿耐瞻，亦可作花卉栽培。具有健脾消食，利尿通便，强身健体，醒脑开智的功效。
中国专利CN201410047508.7的文件“一种开胃香椿挂面及其制备方法”，该发明中的挂面由下列重量份的原料制成：面粉65-85、香椿嫩叶10-12、刺嫩芽6-8、猴头菇5-8、生姜粉2-4、山楂粉3-5、厚朴1-2、仙鹤草1-2、莱菔子2-3、决明子1-2、芒果核2-3、鸡内金1-2、砂仁2-3、营养添加剂6-9、水适量。中国专利CN201410207362.8的文件“一种铁皮石斛健脾开胃挂面及其制备方法”，该发明中的挂面由下列重量比的组分组成：小麦粉60-80、荞麦粉20-30、魔芋粉15-20、马蹄粉5-10、猴头菌粉8-14、胡萝卜籽粉5-10、铁皮石斛35-45、紫芦笋10-15、香椿叶6-12、革命菜4-8、白术3-5、金橘根2-4、白梅花1.5-2.5、茯苓2-3、樱桃叶4-6、桔梗2.5-4.5、食盐2-3、纯碱0.2-0.3、水适量。以上发明都涉及到香椿叶挂面的制备，但具有十香菜香椿老叶挂面的制备至今未见专利申请。
发明内容
本发明的目的在于克服现有技术中的不足，提供一种制备方法简单、具有一定食疗功效的十香菜香椿老叶开胃挂面及其制备方法。
为实现上述目的，本发明所采用的技术方案具体如下：
一种十香菜香椿老叶开胃挂面，由以下重量份的原料制成：高筋面粉70～90份、香椿老叶5～10份、十香菜4～8份、紫苏3～7份、槐花3～7份、菊苣3～5份、山楂2～6份、薄荷1～3份、橘皮1～3份、石榴皮1～3份、变性淀粉2～6份、盐1.0～2.5份、碳酸钠0.15～0.2份、海藻酸钠0.2～0.4份和水20～35份。
优选的，所述香椿老叶与高筋面粉的重量比为1:9.375，十香菜与高筋面粉的重量比为1:9.375。
更优选的，所述十香菜香椿老叶开胃挂面由以下重量份的原料制成：高筋面粉75份、香椿老叶8份、十香菜8份、紫苏5份、槐花4份、菊苣3份、山楂2份、薄荷1份、橘皮1份、石榴皮1份、变性淀粉4份、盐1.5份、碳酸钠0.2份、海藻酸钠0.3份和水25份。
所述十香菜香椿老叶开胃挂面的制备方法，包括以下步骤：
(1) 蔬菜浆汁的制备：用卧式混流喷冲清洗机分别将新鲜的香椿老叶、十香菜、紫苏、槐花、菊苣、山楂、薄荷、橘皮、石榴皮洗净，按比例将上述蔬菜置于榨汁机中，制成蔬菜浆汁；
(2) 和面：按比例将高筋面粉、变性淀粉、盐、碳酸钠、海藻酸钠混合，然后加入步骤（1）所得蔬菜浆汁，再加水，在和面装置中不断揉搓至面团呈松散的颗粒状，手握可成团，轻轻揉搓能松散复原即可；
(3)熟化：将步骤（2）所得面团搅拌进行熟化；
(4)压片：将步骤（3）所得熟化后的面团进行压片，压延阶段压5~7道，得到厚度为0.5mm、长1.4m的面片；
(5)切条：将步骤（4）所得面片切成宽度为1.5mm的湿面条；
(6)干燥：将步骤（5）所得湿面条置于烘房内干燥，得到干面条；
(7)切断和包装：将步骤（6）所得干面条切成240mm的长度，得到十香菜香椿老叶挂面并包装。
优选的，步骤（3）中所述熟化过程是以10～30 r/min的速度搅拌面团，搅拌时间为25～45 min。
优选的，步骤（6）中所述干燥条件为：烘干温度为40～50℃，烘干时间为3～6h，相对湿度50～55%。
本发明的有益效果是：
本发明中使用海藻酸钠作为增稠剂、碳酸钠作为乳化剂，改善了面条的黏弹性和延伸性，强化面筋，使面条更爽滑可口，提高产品口感。本发明制备方法中的熟化过程可以消除面团的内应力，使水、蛋白质和淀粉之间均匀分布，促使面筋结构进一步形成，面团结构更稳定。本发明以面粉、香椿老叶和十香菜等为主的挂面，面质爽滑，口感佳，耐煮，且营养丰富，具有健脾开胃、消食除积、帮助消化等功效，适合各种人群长期食用。本发明提供的十香菜香椿老叶开胃挂面，既增加了食品的营养价值，又改善了食品的风味和口感，同时也增加了食品的保健功能，不仅为香椿和十香菜的深加工开辟了一个新的途径，提高香椿和十香菜的附加价值和经济效益，而且其生产工艺简单，易于工业操作、成本低。
具体实施方式
下面结合具体实施例进一步阐述本发明：
实施例 1
一种十香菜香椿老叶开胃挂面，包括以下重量份的原料：高筋面粉75份、香椿老叶8份、十香菜8份、紫苏5份、槐花4份、菊苣3份、山楂2份、薄荷1份、橘皮1份、石榴皮1份、变性淀粉4份、盐1.5份、碳酸钠0.2份、海藻酸钠0.3份和水25份。
所述十香菜香椿老叶开胃挂面的制备方法，包括以下步骤：
(1) 蔬菜浆汁的制备：用卧式混流喷冲清洗机分别将新鲜的香椿老叶、十香菜、紫苏、槐花、菊苣、山楂、薄荷、橘皮、石榴皮洗净，按比例将上述蔬菜置于榨汁机中，制成蔬菜浆汁；
(2) 和面：按比例将高筋面粉、变性淀粉、盐、碳酸钠、海藻酸钠混合，然后加入步骤（1）所得蔬菜浆汁，再加水，在和面装置中不断揉搓至面团呈松散的颗粒状，手握可成团，轻轻揉搓能松散复原即可；
(3)熟化：将步骤（2）所得面团以10r/min的速度搅拌45 min进行熟化；
(4)压片：将步骤（3）所得熟化后的面团进行压片，压延阶段压5~7道，得到厚度为0.5mm、长1.4m的面片；
(5)切条：将步骤（4）所得面片切成宽度为1.5mm的湿面条；
(6)干燥：将步骤（5）所得湿面条置于40℃、相对湿度为55%的烘房内干燥6h，得到干面条；
(7)切断和包装：将步骤（6）所得干面条切成240mm的长度，得到十香菜香椿老叶挂面并包装。
实施例2
一种十香菜香椿老叶开胃挂面，包括以下重量份的原料：高筋面粉80份、香椿老叶10份、十香菜6份、紫苏3份、槐花3份、菊苣4份、山楂4份、薄荷2份、橘皮1份、石榴皮2份、变性淀粉5份、盐2.5份、碳酸钠0.15份、海藻酸钠0.2份和水30份。
所述十香菜香椿老叶开胃挂面的制备方法，包括以下步骤：
(1) 蔬菜浆汁的制备：用卧式混流喷冲清洗机分别将新鲜的香椿老叶、十香菜、紫苏、槐花、菊苣、山楂、薄荷、橘皮、石榴皮洗净，按比例将上述蔬菜置于榨汁机中，制成蔬菜浆汁；
(2) 和面：按比例将高筋面粉、变性淀粉、盐、碳酸钠、海藻酸钠混合，然后加入步骤（1）所得蔬菜浆汁，再加水，在和面装置中不断揉搓至面团呈松散的颗粒状，手握可成团，轻轻揉搓能松散复原即可；
(3)熟化：将步骤（2）所得面团以15r/min的速度搅拌40 min进行熟化；
(4)压片：将步骤（3）所得熟化后的面团进行压片，压延阶段压5~7道，得到厚度为0.5mm、长1.4m的面片；
(5)切条：将步骤（4）所得面片切成宽度为1.5mm的湿面条；
(6)干燥：将步骤（5）所得湿面条置于44℃、相对湿度为53%的烘房内干燥5h，得到干面条；
(7)切断和包装：将步骤（6）所得干面条切成240mm的长度，得到十香菜香椿老叶挂面并包装。
实施例 3
一种十香菜香椿老叶开胃挂面，包括以下重量份的原料：高筋面粉70份、香椿老叶5份、十香菜4份、紫苏4份、槐花3份、菊苣5份、山楂2份、薄荷1份、橘皮2份、石榴皮1份、变性淀粉2份、盐1.0份、碳酸钠0.15份、海藻酸钠0.3份和水20份。
所述十香菜香椿老叶开胃挂面的制备方法，包括以下步骤：
(1) 蔬菜浆汁的制备：用卧式混流喷冲清洗机分别将新鲜的香椿老叶、十香菜、紫苏、槐花、菊苣、山楂、薄荷、橘皮、石榴皮洗净，按比例将上述蔬菜置于榨汁机中，制成蔬菜浆汁；
(2) 和面：按比例将高筋面粉、变性淀粉、盐、碳酸钠、海藻酸钠混合，然后加入步骤（1）所得蔬菜浆汁，再加水，在和面装置中不断揉搓至面团呈松散的颗粒状，手握可成团，轻轻揉搓能松散复原即可；
(3)熟化：将步骤（2）所得面团以20 r/min的速度搅拌35 min进行熟化；
(4)压片：将步骤（3）所得熟化后的面团进行压片，压延阶段压5~7道，得到厚度为0.5mm、长1.4m的面片；
(5)切条：将步骤（4）所得面片切成宽度为1.5mm的湿面条；
(6)干燥：将步骤（5）所得湿面条置于47℃、相对湿度为52%的烘房内干燥4h，得到干面条；
(7)切断和包装：将步骤（6）所得干面条切成240mm的长度，得到十香菜香椿老叶挂面并包装。
实施例4
一种十香菜香椿老叶开胃挂面，包括以下重量份的原料：高筋面粉90份、香椿老叶10份、十香菜8份、紫苏7份、槐花7份、菊苣4份、山楂6份、薄荷3份、橘皮3份、石榴皮3份、变性淀粉6份、盐2.2份、碳酸钠0.2份、海藻酸钠0.4份和水35份。
所述十香菜香椿老叶开胃挂面的制备方法，包括以下步骤：
(1) 蔬菜浆汁的制备：用卧式混流喷冲清洗机分别将新鲜的香椿老叶、十香菜、紫苏、槐花、菊苣、山楂、薄荷、橘皮、石榴皮洗净，按比例将上述蔬菜置于榨汁机中，制成蔬菜浆汁；
(2) 和面：按比例将高筋面粉、变性淀粉、盐、碳酸钠、海藻酸钠混合，然后加入步骤（1）所得蔬菜浆汁，再加水，在和面装置中不断揉搓至面团呈松散的颗粒状，手握可成团，轻轻揉搓能松散复原即可；
(3)熟化：将步骤（2）所得面团以30 r/min的速度搅拌25min进行熟化；
(4)压片：将步骤（3）所得熟化后的面团进行压片，压延阶段压5~7道，得到厚度为0.5mm、长1.4m的面片；
(5)切条：将步骤（4）所得面片切成宽度为1.5mm的湿面条；
(6)干燥：将步骤（5）所得湿面条置于50℃、相对湿度为50%的烘房内干燥3h，得到干面条；
(7)切断和包装：将步骤（6）所得干面条切成240mm的长度，得到十香菜香椿老叶挂面并包装。
本发明中使用了多种药食两用的植物，其中香椿含香椿素等挥发性芳香族有机物，可健脾开胃，增加食欲，含有维生素E和性激素物质，有抗衰老和补阳滋阴的作用，故有“助孕素”的美称，香椿具有清热利湿、利尿解毒之功效，是辅助治疗肠炎、痢疾、泌尿系统感染的良药，香椿还含有丰富的维生素C、胡萝卜素等，有助于增强机体免疫功能，并有润滑肌肤的作用，是保健美容的良好食品；十香菜性温味辛，入肺经、肝经，所含挥发油具有健脾消食，利尿通便，强身健体，醒脑开智的功效；紫苏叶含有多种营养成分，特别富含胡萝卜素、维生素C有助于强增人体免疫功能，增强人体抗病防病能力，紫苏叶具有发表、散寒、理气的功效，健康人食用能强身健体、泽肤、润肤、明目而健美；槐花味苦、性微寒，具有凉血止血，清肝泻火的功效，槐花中含有芦丁、槲皮素、鞣质、槐花二醇、维生素A等物质，其中芦丁能改善毛细血管的功能，保持毛细血管正常的抵抗力，防止因毛细血管脆性过大，渗透性过高引起的出血、高血压、糖尿病，服之可预防出血，槐花还有扩张冠状动脉、降血压、降血脂等功效；菊苣含菊糖及芳香族物质，可提制代用咖啡，促进人体消化器官活动，植物的地上部分及根可供药用，中药名分别为菊苣、菊苣根，具有清热解毒，利尿消肿，健胃等功效；山楂中含有多种维生素、山楂酸、柠檬酸、苹果酸、糖类、钙、铁、磷、等多种营养物质，山楂中的解脂酶能促进脂肪类食物消化，山楂还能促进胃液分泌和增加胃内酶素等功能，山楂中含有的山萜类及黄酮类具有显著的扩张血管及降血压作用，经常吃山楂还具有曾坚强心肌、抗心律不齐、调节血压及胆固醇的功能，山楂还能有效的降低血清胆固醇及甘油三酯，能够有效的防治动脉粥样硬化，此外山楂还具有强心和预防心绞痛的作用；薄荷具有医用和食用双重功能，既可作为调味剂，又可作香料，还可配酒、冲茶等，具有疏散风热、清利头目、利咽、透疹、疏肝解郁之功效；橘皮即陈皮，味辛苦、性温，具有温胃散寒、理气健脾的功效，适合胃部胀满、消化不良、食欲不振、咳嗽多痰等症状的人食用，现代研究表明，陈皮中含有大量挥发油、橙皮甙等成分，它所含的挥发油对胃肠道有温和刺激作用，可促进消化液的分泌，排除肠道内积气，增加食欲；石榴皮味酸、涩，性温， 具有涩肠止泻、止血、驱虫的功效。
本发明以面粉、香椿老叶和十香菜等为主制成的挂面，面质爽滑，口感佳，耐煮，且营养丰富，具有健脾开胃、消食除积、帮助消化等功效，适合各种人群长期食用。本发明提供的十香菜香椿老叶开胃挂面，既增加了食品的营养价值，又改善了食品的风味和口感，同时也增加了食品的保健功能。
对比例1
一种开胃挂面，包括以下重量份的原料：高筋面粉75份、紫苏5份、槐花4份、菊苣3份、山楂2份、薄荷1份、橘皮1份、石榴皮1份、变性淀粉4份、盐1.5份、碳酸钠0.2份和水25份。
所述开胃挂面的制备方法同实施例1。
对比例2
一种十香菜香椿老叶开胃挂面，包括以下重量份的原料：高筋面粉75份、香椿老叶8份、十香菜8份、紫苏5份、槐花4份、菊苣3份、山楂2份、薄荷1份、橘皮1份、石榴皮1份、变性淀粉4份、盐1.5份、碳酸钠0.2份和水25份。
所述十香菜香椿老叶开胃挂面的制备方法同实施例1。
对比例3
一种十香菜香椿老叶开胃挂面，包括以下重量份的原料：高筋面粉75份、香椿老叶8份、十香菜8份、紫苏5份、槐花4份、菊苣3份、山楂2份、薄荷1份、橘皮1份、石榴皮1份、变性淀粉4份、盐1.5份、海藻酸钠0.3份和水25份。
所述十香菜香椿老叶开胃挂面的制备方法同实施例1。
实施例1-4制备的十香菜香椿老叶开胃挂面里加入香椿老叶和十香菜，使制备的挂面相较于对比例1所制得挂面的营养价值与保健功能更明显；而对比例2中所制十香菜香椿老叶开胃挂面里缺少了作为增稠剂的海藻酸钠，使该对比例制备的挂面不耐煮，易断条，易沾条；而对比例3中所制十香菜香椿老叶开胃挂面里缺少了作为乳化剂的碳酸钠，使该对比例制备的挂面不够爽滑，韧性差，易混汤，易粘连。
Claims (6)
1.一种十香菜香椿老叶开胃挂面，其特征在于，所述挂面由以下重量份的原料制成：高筋面粉70～90份、香椿老叶5～10份、十香菜4～8份、紫苏3～7份、槐花3～7份、菊苣3～5份、山楂2～6份、薄荷1～3份、橘皮1～3份、石榴皮1～3份、变性淀粉2～6份、盐1.0～2.5份、碳酸钠0.15～0.2份、海藻酸钠0.2～0.4份和水20～35份。
2.根据权利要求1所述的十香菜香椿老叶开胃挂面，其特征在于，所述香椿老叶与高筋面粉的重量比为1:9.375，十香菜与高筋面粉的重量比为1:9.375。
3.根据权利要求1或2所述的十香菜香椿老叶开胃挂面，其特征在于，所述挂面由以下重量份的原料制成：高筋面粉75份、香椿老叶8份、十香菜8份、紫苏5份、槐花4份、菊苣3份、山楂2份、薄荷1份、橘皮1份、石榴皮1份、变性淀粉4份、盐1.5份、碳酸钠0.2份、海藻酸钠0.3份和水25份。
4.制备权利要求1-3中任一项所述的十香菜香椿老叶开胃挂面，其特征在于，包括以下步骤：
(1) 蔬菜浆汁的制备：将香椿老叶、十香菜、紫苏、槐花、菊苣、山楂、薄荷、橘皮、石榴皮洗净，然后制成蔬菜浆汁；
(2) 和面：按比例将高筋面粉、变性淀粉、盐、碳酸钠、海藻酸钠混合，然后加入步骤（1）所得蔬菜浆汁，再加水，然后不断揉搓至成团；
(3) 熟化：将步骤（2）所得面团搅拌进行熟化；
(4) 压片：将步骤（3）所得熟化后的面团进行压片，压延阶段压5~7道，得到面片；
(5) 切条：将步骤（4）所得面片切成湿面条；
(6) 干燥：将步骤（5）所得湿面条进行干燥，得到干面条；
(7) 切断和包装：将步骤（6）所得干面条切断，得到十香菜香椿老叶挂面并包装。
5.根据权利要求4所述的十香菜香椿老叶开胃挂面的制备方法，其特征在于，步骤（3）中所述熟化过程是以10～30r/min的速度搅拌面团，搅拌时间为25～45min。
6.根据权利要求4所述的十香菜香椿老叶开胃挂面的制备方法，其特征在于，步骤（6）中所述干燥条件为：烘干温度为40～50℃，烘干时间为3～6h，相对湿度50～55%。
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