CN107509944A - 一种香椿挂面 - Google Patents
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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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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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Abstract
本发明公开了一种香椿挂面，所述香椿挂面以小麦粉为主要原料，香椿芽、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，香椿芽4.5‑5.2份，魔芋精粉0.5‑0.8份，马铃薯全粉4‑5份，食盐1份；具体制备方法包括香椿悬浊液的制备、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。选用香椿芽、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，具体涉及一种香椿挂面。
背景技术
每年春季谷雨前后，都是食用香椿芽的大好季节。香椿芽不仅营养丰富，且具有较高的药用价值，是一味良药。中医认为，香椿芽性凉、苦、涩、平，入肺、胃、大肠经，有清热解毒、健胃理气、润肤明目、杀虫、涩血止痢、止崩的功效，主治疮疡、脱发、目赤、肺热咳嗽等病症。现代医学研究发现，香椿芽中含有抑制多种致病菌的成分，含有帮助抗肿瘤、降血脂和降血糖的成分，以及相当丰富的多酚类抗氧化成分。香椿芽含香椿芽素等挥发性芳香族有机物，可健脾开胃，增加食欲。香椿芽含有维生素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。香椿芽具有清热利湿、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。香椿芽具有抗菌消炎的作用，可用治疮癣、疥癞等病。香椿芽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。香椿芽含有丰富的维生素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。
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，生产工艺独特的香椿挂面。
为此本发明的技术方案为：一种香椿挂面，其特征在于：所述香椿挂面，以小麦粉为主要原料，香椿芽、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，香椿芽4.5-5.2份，魔芋精粉0.5-0.8份，马铃薯全粉4-5份，食盐1份；具体制备方法包括以下步骤：
A. 香椿悬浊液的制备：将称量好的香椿芽根蒂去掉洗净，在95℃-100℃的开水中漂烫2-3分钟，取出放入食品多功能机中打成泥状，在均质机中均质后备用；
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1:35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制备的香椿悬浊液、步骤B制得的魔芋凝胶倒入真空搅拌机中，以70转/分搅拌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℃、相对湿度在65-75%的条件下，保温30分钟；再冷却至面条达到室温，然后切断即得成品香椿挂面。
作为优选，原辅材料按质量份计为：小麦粉88份，香椿芽4.5份，魔芋精粉0.5份，马铃薯全粉4份，食盐1份。
作为优选，原辅材料按质量份计为：小麦粉89份，香椿芽5份，魔芋精粉0.7份，马铃薯全粉4.5份，食盐1份。
作为优选，原辅材料按质量份计为：小麦粉90份，香椿芽5.2份，魔芋精粉0.8份，马铃薯全粉5份，食盐1份。
所述小麦粉为高筋小麦粉。
所述香椿芽为新鲜香椿芽。
有益效果：
1、具有食疗效果：添加新鲜香椿的挂面长期食用可以抗衰老、增强人体的免疫力；
2、营养全面：鲜香椿芽、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，适合高血压、高血脂、高血糖病人食用；
3、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；
4、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，与香椿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，另外马铃薯淀粉的口味特别温和，风味敏感型产品也可使用；采用高筋小麦粉使面条劲道有韧性；
5、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；同时其中的氯化钠分子能快速渗透到面粉颗粒中，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，采用本发明生产的香椿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，有利于人体健康，可以抗衰老、增强人体的免疫力。
具体实施方式
实例1：
一种香椿挂面，所述香椿挂面，以高小麦粉为主要原料，新鲜香椿芽、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，香椿芽4.5份，魔芋精粉0.5份，马铃薯全粉4份，食盐1份，称好备用；具体制备方法包括以下步骤：
A. 香椿悬浊液的制备：将新鲜香椿芽根蒂去掉洗净，在95℃-100℃的开水中漂烫2-3分钟，取出放入食品多功能机中打成泥状，在均质机中均质后备用；
B. 魔芋凝胶的制备：魔芋精粉与纯净水按质量比1:35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：将备好的小麦粉、步骤A制备的香椿悬浊液、马铃薯全粉、步骤B制得的魔芋凝胶倒入真空搅拌机中，以70转/分搅拌15分钟，搅拌过程中根据需要补充水分至混合物水份含量在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、切条等常规工序加工；
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%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℃、相对湿度在65-75%的条件下，保温30分钟；再冷却至面条达到室温，然后切断即得成品香椿挂面。
实例2：
一种香椿挂面，所述香椿挂面，以小麦粉为主要原料，新鲜香椿芽、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，香椿芽5份，魔芋精粉0.7份，马铃薯全粉4.5份，食盐1份；具体制备方法同实施例1。
实例3：
一种香椿挂面，所述香椿挂面，以小麦粉为主要原料，新鲜香椿芽、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，香椿芽5.2份，魔芋精粉0.8份，马铃薯全粉5份，食盐1份；具体制备方法同实施例1。
所述小麦粉为高筋小麦粉；所述香椿芽为新鲜香椿芽。
Claims (6)
1.一种香椿挂面，其特征在于：所述香椿挂面，以小麦粉为主要原料，香椿芽、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，香椿芽4.5-5.2份，魔芋精粉0.5-0.8份，马铃薯全粉4-5份，食盐1份；具体制备方法包括以下步骤：
A. 香椿悬浊液的制备：将称量好的香椿芽根蒂去掉洗净，在95℃-100℃的开水中漂烫2-3分钟，取出放入食品多功能机中打成泥状，在均质机中均质后备用；
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为1:35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制备的香椿悬浊液、步骤B制得的魔芋凝胶倒入真空搅拌机中，以70转/分搅拌15分钟，搅拌过程中根据需要补充水分至混合物水份含量在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℃、相对湿度在65-75%的条件下，保温30分钟；再冷却至面条达到室温，然后切断即得成品香椿挂面。
2.根据权利要求1所述一种香椿挂面，其特征在于：原辅材料按质量份计为：小麦粉88份，香椿芽4.5份，魔芋精粉0.5份，马铃薯全粉4份，食盐1份。
3.根据权利要求1所述一种香椿挂面，其特征在于：原辅材料按质量份计为：小麦粉89份，香椿芽5份，魔芋精粉0.7份，马铃薯全粉4.5份，食盐1份。
4.根据权利要求1所述一种香椿挂面，其特征在于：原辅材料按质量份计为：小麦粉90份，香椿芽5.2份，魔芋精粉0.8份，马铃薯全粉5份，食盐1份。
5.根据权利要求1-4任一所述香椿挂面，其特征在于：所述小麦粉为高筋小麦粉。
6.根据权利要求1-4任一所述香椿挂面，其特征在于：所述香椿芽为新鲜香椿芽。
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| CN109770219A (zh) * | 2019-02-23 | 2019-05-21 | 太和县香椿种植专业合作社 | 一种香椿面加工方法 |
| CN111616183A (zh) * | 2020-06-11 | 2020-09-04 | 黑龙江大学 | 一种不苦野菜饼干及其制作方法 |
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| CN103535614A (zh) * | 2013-10-09 | 2014-01-29 | 郧西县鸿大粮油食品工业发展有限公司 | 葛粉挂面及其加工方法 |
| CN103844189A (zh) * | 2014-02-11 | 2014-06-11 | 刘卫春 | 一种开胃香椿挂面及其制备方法 |
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| CN109770219A (zh) * | 2019-02-23 | 2019-05-21 | 太和县香椿种植专业合作社 | 一种香椿面加工方法 |
| CN111616183A (zh) * | 2020-06-11 | 2020-09-04 | 黑龙江大学 | 一种不苦野菜饼干及其制作方法 |
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