CN107772256A - 一种马铃薯方便面的加工方法 - Google Patents
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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Abstract
本发明提出了一种马铃薯方便面的加工方法,包括原料预处理、和面、熟化、复压、定量切片、糊化、油炸等步骤,通过合理的原料配比和工艺改进制得的马铃薯方便面口感细腻、面条筋道有韧性,且营养丰富、含盐量低,复水性好、破碎率低,保质期可延长至1年,相较于传统油炸干燥,本发明油炸后含油量降低了20%以上,安全健康保质期有效延长。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种马铃薯方便面的加工方法。
背景技术
方便面又称泡面、杯面、快熟面、速食面、即食面,南方一般称为碗面,香港则称之为公仔面,是通过对切丝出来的面条通过蒸煮、油炸,让面条形状固定,食用前以开水冲泡,并开水溶解调味料,并将面条加热冲泡开,在规定分钟内便可食用的即食面制品。现有的方便面加工工艺中一般采用油炸以加快干燥速度,便于复水,但这样一来含油量高,容易酸败,口味变差,且现有的方便面面条韧性筋道不够,复水后完整性差,口感不佳,不利于方便面的健康食用需求。
马铃薯,茄科茄属,一年生草本植物,别称地蛋、洋芋、土豆、山药蛋、洋番薯、马铃薯、馍馍蛋等,其产量高、易于管理,且营养价值高,是一种非常重要的经济作物。目前,马铃薯已被广泛用于食品各个领域中。
发明内容
针对上述存在的问题,本发明提出了一种马铃薯方便面的加工方法,制得的马铃薯方便面口感细腻、面条筋道有韧性,且营养丰富、含盐量低,复水性好、破碎率低,保质期可延长至1年,相较于传统油炸干燥,本发明油炸后含油量降低了20%以上,安全健康,保质期有效延长。
为了实现上述的目的,本发明采用以下的技术方案:
一种马铃薯方便面的加工方法,包括以下步骤:
1)原料预处理:取马铃薯,清洗去皮后,切块蒸煮,蒸至九分熟后捣泥,待马铃薯泥冷却至50-60℃时再向其中加入适量的食用油和葡萄糖酸钠,搅拌均匀后,冷冻干燥,粉碎得马铃薯粉;
2)和面:将马铃薯粉与面粉共混均匀得混合粉料备用,将添加剂、海藻酸钠、葡萄糖酸钠、苹果酸加入35-45℃温水中,搅拌溶解得混合溶液,待混合溶液温度降为30±1℃时,将混合溶液加入混合粉料中,先快速搅拌均匀,然后加入适量食用油,以恒定搅拌速度搅拌10-15min,得面团;
3)熟化:将面团置于熟化盘中在25-28℃条件下熟化10-15min,得熟化面团;
4)复压:将熟化面团辊压成厚度为1-3mm厚的面片,然后将两个面片进行二次复压,复压前将两个面片需相触的表面均匀涂覆一层混合溶胶液;
5)定量切片:将复压后的面片进行切片,切片大小为8-15cm2,形状为圆形或正方形或矩形;
6)糊化:将切片后的面片进行蒸煮糊化,蒸箱进口温度为65℃,出口温度为90℃,糊化时间为10-20min;
7)油炸:将糊化后的面片进行油炸处理使淀粉完全糊化,然后取出冷却,加入调味汤料包后进行封口包装即可。
优选的,步骤1)、2)中食用油采用橄榄油或花生油。
优选的,步骤1)中食用油添加量为马铃薯质量的2-5%,葡萄糖酸钠添加量为0.2-1.3%。
优选的,步骤2)混合粉料中马铃薯粉与面粉的添加质量比为1:2-5。
优选的,步骤2)中混合溶液质量为混合粉料质量的30-31%,食用油添加量为混合粉料的1-5%。
优选的,所述混合溶液中各组分质量百分比为:添加剂0-2%、海藻酸钠1-3%、葡萄糖酸钠2-5%、苹果酸1-4%、温水余量,其中,添加剂包括矫味剂、香精、食用碱。
优选的,步骤4)中混合溶胶液包括卡拉胶1-5%、魔芋胶1-5%、苹果酸1-4%、水余量。
由于采用上述的技术方案,本发明的有益效果是:本发明马铃薯方便面的加工方法,包括原料预处理、和面、熟化、复压、定量切片、糊化、油炸等步骤,通过合理的原料配比和工艺改进制得的马铃薯方便面口感细腻、面条筋道有韧性,且营养丰富、含盐量低,复水性好、破碎率低,保质期可延长至1年,相较于传统油炸干燥,本发明油炸后含油量降低了20%以上,安全健康保质期有效延长。
将经济作物马铃薯与面粉共同混合作为主要的面团基材,一方面有利于弥补单纯面粉(如小麦粉)面团营养成分的单调性,另一方面,马铃薯与面粉共混处理后可提高面粉的糊化效率,本发明糊化步骤后面片的糊化率可达88%,配合复压过程中双层间涂覆的混合溶胶液有效减轻了油炸过程中的吸油率,而且整体筋道性、韧性更强,口感好、复水完整性强。
另外,在马铃薯预处理以及和面过程中通过添加适量的合适用料,有利于面筋的充分形成,面筋网络结构形成性好,面团整体的弹性、延伸性都更佳,有利于随后的复压及切片等加工,面团质量好。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述。基于本发明的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:
一种马铃薯方便面的加工方法,包括以下步骤:
1)原料预处理:取马铃薯,清洗去皮后,切块蒸煮,蒸至九分熟后捣泥,待马铃薯泥冷却至50-60℃时再向其中加入适量的食用油和葡萄糖酸钠,搅拌均匀后,冷冻干燥,粉碎得马铃薯粉;
2)和面:将马铃薯粉与面粉共混均匀得混合粉料备用,将添加剂、海藻酸钠、葡萄糖酸钠、苹果酸加入35-45℃温水中,搅拌溶解得混合溶液,待混合溶液温度降为30±1℃时,将混合溶液加入混合粉料中,先快速搅拌均匀,然后加入适量食用油,以恒定搅拌速度搅拌10-15min,得面团;
3)熟化:将面团置于熟化盘中在25-28℃条件下熟化10-15min,得熟化面团;
4)复压:将熟化面团辊压成厚度为1-3mm厚的面片,然后将两个面片进行二次复压,复压前将两个面片需相触的表面均匀涂覆一层混合溶胶液;
5)定量切片:将复压后的面片进行切片,切片大小为8-15cm2,形状为圆形或正方形或矩形;
6)糊化:将切片后的面片进行蒸煮糊化,蒸箱进口温度为65℃,出口温度为90℃,糊化时间为10-20min;
7)油炸:将糊化后的面片进行油炸处理使淀粉完全糊化,然后取出冷却,加入调味汤料包后进行封口包装即可。
其中,步骤1)、2)中食用油采用橄榄油;步骤1)中食用油添加量为马铃薯质量的4%,葡萄糖酸钠添加量为0.2%;步骤2)混合粉料中马铃薯粉与面粉的添加质量比为1:2;步骤2)中混合溶液质量为混合粉料质量的30%,食用油添加量为混合粉料的4%;混合溶液中各组分质量百分比为:添加剂1%、海藻酸钠1.5%、葡萄糖酸钠2%、苹果酸4%、温水余量,其中,添加剂包括矫味剂、香精、食用碱;步骤4)中混合溶胶液包括卡拉胶4%、魔芋胶3%、苹果酸4%、水余量。
实施例2:
一种马铃薯方便面的加工方法,制备步骤同实施例1。
其中,步骤1)、2)中食用油采用橄榄油;步骤1)中食用油添加量为马铃薯质量的3%,葡萄糖酸钠添加量为1%;步骤2)混合粉料中马铃薯粉与面粉的添加质量比为1:3;步骤2)中混合溶液质量为混合粉料质量的30%,食用油添加量为混合粉料的3%;混合溶液中各组分质量百分比为:添加剂1.5%、海藻酸钠2%、葡萄糖酸钠4%、苹果酸3%、温水余量,其中,添加剂包括矫味剂、香精、食用碱;步骤4)中混合溶胶液包括卡拉胶3%、魔芋胶3%、苹果酸3%、水余量。
实施例3:
一种马铃薯方便面的加工方法,制备步骤同实施例1。
其中,步骤1)、2)中食用油采用橄榄油;步骤1)中食用油添加量为马铃薯质量的2%,葡萄糖酸钠添加量为0.8%;步骤2)混合粉料中马铃薯粉与面粉的添加质量比为1:5;步骤2)中混合溶液质量为混合粉料质量的31%,食用油添加量为混合粉料的2%;混合溶液中各组分质量百分比为:添加剂0%、海藻酸钠1%、葡萄糖酸钠3%、苹果酸3%、温水余量;步骤4)中混合溶胶液包括卡拉胶2%、魔芋胶2%、苹果酸2%、水余量。
实施例4:
一种马铃薯方便面的加工方法,制备步骤同实施例1。
其中,步骤1)、2)中食用油采用花生油;步骤1)中食用油添加量为马铃薯质量的4%,葡萄糖酸钠添加量为1.3%;步骤2)混合粉料中马铃薯粉与面粉的添加质量比为1:5;步骤2)中混合溶液质量为混合粉料质量的31%,食用油添加量为混合粉料的1%;混合溶液中各组分质量百分比为:添加剂2%、海藻酸钠3%、葡萄糖酸钠4%、苹果酸4%、温水余量,其中,添加剂包括矫味剂、香精、食用碱;步骤4)中混合溶胶液包括卡拉胶1%、魔芋胶1%、苹果酸2%、水余量。
实施例5:
一种马铃薯方便面的加工方法,制备步骤同实施例1。
其中,步骤1)、2)中食用油采用花生油;步骤1)中食用油添加量为马铃薯质量的5%,葡萄糖酸钠添加量为1%;步骤2)混合粉料中马铃薯粉与面粉的添加质量比为1:3;步骤2)中混合溶液质量为混合粉料质量的31%,食用油添加量为混合粉料的4%;混合溶液中各组分质量百分比为:添加剂0%、海藻酸钠2%、葡萄糖酸钠5%、苹果酸1%、温水余量;步骤4)中混合溶胶液包括卡拉胶3%、魔芋胶4%、苹果酸1%、水余量。
实施例6:
一种马铃薯方便面的加工方法,制备步骤同实施例1。
其中,步骤1)、2)中食用油采用橄榄油;步骤1)中食用油添加量为马铃薯质量的2%,葡萄糖酸钠添加量为0.8%;步骤2)混合粉料中马铃薯粉与面粉的添加质量比为1:4;步骤2)中混合溶液质量为混合粉料质量的30%,食用油添加量为混合粉料的5%;混合溶液中各组分质量百分比为:添加剂1%、海藻酸钠2.5%、葡萄糖酸钠4%、苹果酸3%、温水余量,其中,添加剂包括矫味剂、香精、食用碱;步骤4)中混合溶胶液包括卡拉胶5%、魔芋胶5%、苹果酸4%、水余量。
以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (7)
1.一种马铃薯方便面的加工方法,其特征在于,包括以下步骤:
1)原料预处理:取马铃薯,清洗去皮后,切块蒸煮,蒸至九分熟后捣泥,待马铃薯泥冷却至50-60℃时再向其中加入适量的食用油和葡萄糖酸钠,搅拌均匀后,冷冻干燥,粉碎得马铃薯粉;
2)和面:将马铃薯粉与面粉共混均匀得混合粉料备用,将添加剂、海藻酸钠、葡萄糖酸钠、苹果酸加入35-45℃温水中,搅拌溶解得混合溶液,待混合溶液温度降为30±1℃时,将混合溶液加入混合粉料中,先快速搅拌均匀,然后加入适量食用油,以恒定搅拌速度搅拌10-15min,得面团;
3)熟化:将面团置于熟化盘中在25-28℃条件下熟化10-15min,得熟化面团;
4)复压:将熟化面团辊压成厚度为1-3mm厚的面片,然后将两个面片进行二次复压,复压前将两个面片需相触的表面均匀涂覆一层混合溶胶液;
5)定量切片:将复压后的面片进行切片,切片大小为8-15cm2,形状为圆形或正方形或矩形;
6)糊化:将切片后的面片进行蒸煮糊化,蒸箱进口温度为65℃,出口温度为90℃,糊化时间为10-20min;
7)油炸:将糊化后的面片进行油炸处理使淀粉完全糊化,然后取出冷却,加入调味汤料包后进行封口包装即可。
2.根据权利要求1所述的马铃薯方便面的加工方法,其特征在于:步骤1)、2)中食用油采用橄榄油或花生油。
3.根据权利要求1所述的马铃薯方便面的加工方法,其特征在于:步骤1)中食用油添加量为马铃薯质量的2-5%,葡萄糖酸钠添加量为0.2-1.3%。
4.根据权利要求1所述的马铃薯方便面的加工方法,其特征在于:步骤2)混合粉料中马铃薯粉与面粉的添加质量比为1:2-5。
5.根据权利要求1所述的马铃薯方便面的加工方法,其特征在于:步骤2)中混合溶液质量为混合粉料质量的30-31%,食用油添加量为混合粉料的1-5%。
6.根据权利要求1所述的马铃薯方便面的加工方法,其特征在于:所述混合溶液中各组分质量百分比为:添加剂0-2%、海藻酸钠1-3%、葡萄糖酸钠2-5%、苹果酸1-4%、温水余量,其中,添加剂包括矫味剂、香精、食用碱。
7.根据权利要求1所述的马铃薯方便面的加工方法,其特征在于:步骤4)中混合溶胶液包括卡拉胶1-5%、魔芋胶1-5%、苹果酸1-4%、水余量。
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