CN107853578A - 一种奶香脱脂黑豆纤维面条的制备方法 - Google Patents
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- 244000068988 Glycine max Species 0.000 title claims abstract description 32
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 32
- 235000013336 milk Nutrition 0.000 title claims abstract description 31
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- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000004898 kneading Methods 0.000 claims abstract description 5
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
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- 238000012856 packing Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
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- 235000008935 nutritious Nutrition 0.000 abstract description 5
- 230000001953 sensory effect Effects 0.000 abstract description 4
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- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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Abstract
本发明公开了一种奶香脱脂黑豆纤维面条的制备方法，将黑豆经过压榨脱脂，粗粉碎后加入玉米淀粉膨化，之后与小麦面粉、黄原胶、奶粉等混合进行微波加热，再加入鸡蛋液、食盐混匀后，加温水搅拌揉捏，灭菌静置熟化，在压面机上压片与切条，干燥后密封包装后保存，既得所述的奶香脱脂黑豆纤维面条。本发明添加脱脂黑豆纤维，具有减肥作用，制备的面条口感好，营养丰富，具有奶香风味，货架期长。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种奶香脱脂黑豆纤维面条的制备方法。
背景技术
黑豆，是豆科植物大豆的干燥种子，按照种皮的颜色一般可分为黄豆、青豆和黑豆等。它具有较强的耐旱、耐脊、耐盐碱性，豆芯有黄色、绿色之分，绿仁黑豆营养价值最佳。
发明内容
本发明提供一种奶香脱脂黑豆纤维面条的制备方法，本发明添加脱脂黑豆纤维，具有减肥作用，制备的面条口感好，营养丰富，具有奶香风味，货架期长。
本发明是通过以下技术方案实现的：
一种奶香脱脂黑豆纤维面条的制备方法，其特征在于，包括以下步骤：
（1）挤压膨化脱脂黑豆粉
将5-15重量份黑豆用50-70℃清水浸泡1-2小时后，压榨脱脂，粗粉碎后，加入10-20重量份玉米淀粉，再次粉碎至过80-100目标准筛，之后加入适量的纯净水中，再经膨化，冷却，再次粉碎至过80-100目标准筛，待用；
（2）混合微波处理
将步骤（1）所得粉末与30-40重量份小麦面粉、2-5重量份黄原胶、5-8重量份重量份葡萄糖、2-5重量份粉末油脂，5-8重量份奶粉混合均匀，微波加热后，冷却至室温，待用；
（3）混合与熟化
向步骤（2）所得粉末中加入5-15重量份鸡蛋液、1-3重量份食盐混匀后，加入适量温水搅拌均匀，揉捏20-30分钟，将和好的面团灭菌后置入恒温干燥箱中静置熟化30分钟，待用；
（4）压片与切条
将步骤（3）熟化后的面团置于压面机上反复辗压以形成组织细密、厚薄均匀、平整光滑的面片，再将面片放入切面机上切成宽窄均匀的面条，将切好的面条置于40℃的恒温干燥箱中干燥至面条水分含量约为5%，密封包装后保存，既得所述的奶香脱脂黑豆纤维面条。
所述的膨化为挤压膨化，控制螺杆转速200-300r/min，温度140-160℃，喂料速度15-20r/min。
所述的奶粉为全脂、低脂及脱脂奶粉中的一种。
所述的微波加热，在微波功率600-800W、微波时间1-3分钟。
所述的灭菌为巴氏灭菌、微波灭菌、高温瞬时灭菌、紫外线灭菌。
所述的静置熟化是指将和好的面团取出，放入周围30-35℃，湿度70-80%左右的保温培养箱中熟化30-40分钟。
本发明的优点是：
本发明将黑豆经过压榨脱脂，粗粉碎后加入玉米淀粉膨化，之后与小麦面粉、黄原胶、奶粉等混合进行微波加热，再加入鸡蛋液、食盐混匀后，加温水搅拌揉捏，灭菌静置熟化，在压面机上压片与切条，干燥后密封包装后保存，既得所述的奶香脱脂黑豆纤维面条。黑豆经过压榨脱脂与挤压膨化变得易于吸收，有效地消除了豆腥味，改善了普通杂粮口感较差的缺陷，低添加量的玉米淀粉可增加面粉的面筋强度，使得面团容易成型，面团的结构孔隙均一，微波加热处理小麦粉混合物，可有效抑制酸败，显著延长货架期，添加黄原胶，利用黄原胶的黏度高，增稠能力强，使面糊比重明显提高，得到面团的组织也较紧实，鸡蛋液与奶粉的加入，使得制备的面条口感好，营养丰富，具有奶香风味。本发明添加脱脂黑豆纤维，具有减肥作用，制备的面条口感好，营养丰富，具有奶香风味，货架期长。
具体实施方式
一种奶香脱脂黑豆纤维面条的制备方法，其特征在于，包括以下步骤：
（1）挤压膨化脱脂黑豆粉
将10重量份黑豆用60℃清水浸泡1.5小时后，压榨脱脂，粗粉碎后，加入15重量份玉米淀粉，再次粉碎至过80-100目标准筛，之后加入适量的纯净水中，再经膨化，冷却，再次粉碎至过80-100目标准筛，待用；
（2）混合微波处理
将步骤（1）所得粉末与35重量份小麦面粉、3重量份黄原胶、5重量份重量份葡萄糖、3重量份粉末油脂，5重量份奶粉混合均匀，微波加热后，冷却至室温，待用；
（3）混合与熟化
向步骤（2）所得粉末中加入10重量份鸡蛋液、2重量份食盐混匀后，加入适量温水搅拌均匀，揉捏25分钟，将和好的面团灭菌后置入恒温干燥箱中静置熟化30分钟，待用；
（4）压片与切条
将步骤（3）熟化后的面团置于压面机上反复辗压以形成组织细密、厚薄均匀、平整光滑的面片，再将面片放入切面机上切成宽窄均匀的面条，将切好的面条置于40℃的恒温干燥箱中干燥至面条水分含量约为5%，密封包装后保存，既得所述的奶香脱脂黑豆纤维面条。
所述的膨化为挤压膨化，控制螺杆转速200-300r/min，温度140-160℃，喂料速度15-20r/min。
所述的奶粉为全脂、低脂及脱脂奶粉中的一种。
所述的微波加热，在微波功率600W、微波时间3分钟。
所述的灭菌为巴氏灭菌、微波灭菌、高温瞬时灭菌、紫外线灭菌。
所述的静置熟化是指将和好的面团取出，放入周围30-35℃，湿度70-80%左右的保温培养箱中熟化30-40分钟。
Claims (6)
1.一种奶香脱脂黑豆纤维面条的制备方法，其特征在于，包括以下步骤：
（1）挤压膨化脱脂黑豆粉
将5-15重量份黑豆用50-70℃清水浸泡1-2小时后，压榨脱脂，粗粉碎后，加入10-20重量份玉米淀粉，再次粉碎至过80-100目标准筛，之后加入适量的纯净水中，再经膨化，冷却，再次粉碎至过80-100目标准筛，待用；
（2）混合微波处理
将步骤（1）所得粉末与30-40重量份小麦面粉、2-5重量份黄原胶、5-8重量份重量份葡萄糖、2-5重量份粉末油脂，5-8重量份奶粉混合均匀，微波加热后，冷却至室温，待用；
（3）混合与熟化
向步骤（2）所得粉末中加入5-15重量份鸡蛋液、1-3重量份食盐混匀后，加入适量温水搅拌均匀，揉捏20-30分钟，将和好的面团灭菌后置入恒温干燥箱中静置熟化30分钟，待用；
（4）压片与切条
将步骤（3）熟化后的面团置于压面机上反复辗压以形成组织细密、厚薄均匀、平整光滑的面片，再将面片放入切面机上切成宽窄均匀的面条，将切好的面条置于40℃的恒温干燥箱中干燥至面条水分含量约为5%，密封包装后保存，既得所述的奶香脱脂黑豆纤维面条。
2.根据权利要求1所述的一种奶香脱脂黑豆纤维面条的制备方法，其特征在于，所述的膨化为挤压膨化，控制螺杆转速200-300r/min，温度140-160℃，喂料速度15-20r/min。
3.根据权利要求1所述的一种奶香脱脂黑豆纤维面条的制备方法，其特征在于，所述的奶粉为全脂、低脂及脱脂奶粉中的一种。
4.根据权利要求1所述的一种奶香脱脂黑豆纤维面条的制备方法，其特征在于，所述的微波加热，在微波功率600-800W、微波时间1-3分钟。
5.根据权利要求1所述的一种奶香脱脂黑豆纤维面条的制备方法，其特征在于，所述的灭菌为巴氏灭菌、微波灭菌、高温瞬时灭菌、紫外线灭菌。
6.根据权利要求1所述的一种奶香脱脂黑豆纤维面条的制备方法，其特征在于，所述的静置熟化是指将和好的面团取出，放入周围30-35℃，湿度70-80%左右的保温培养箱中熟化30-40分钟。
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