CN107927587A - 一种黑大豆方便面及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Manufacturing & Machinery (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明涉及一种黑大豆方便面及其制备方法;将加入其重量5―7%的黑芝麻的混合原料连续喂入一个螺杆热压机中,在高温、高压、高剪切力条件和螺杆的推进下,在温度180―220℃下,直接挤压成细丝状;传动螺杆直径由小逐渐增大,到四分之一处与传动螺杆套管内壁呈0.03―0.05cm的间隙平台,传动螺杆由四段这样的结构构成;圆柱体的成型模具与传动螺杆套管内壁呈0.03―0.05cm的间隙配合,在圆柱体前段表面有一圈与圆柱体直径平行的由深至浅的直径在0.03―0.05cm的棱沟;本方法生产的黑大豆丝制品,含有大豆和黑芝麻全部营养成分,口感香醇,食用方便;水发不糟,保存时间长,是现代人调整饮食结构的理想食品。
Description
技术领域
本发明涉及一种药食同源的黑大豆方便面及其制备方法。
背景技术
黑豆具有补肝肾、强筋骨、暖肠胃、明目活血,利水解毒的作用,也是润泽肌肤、乌须黑发之佳品,黑豆含有丰富的维生素、蛋黄素、核黄素、黑色素和被称作:“生活素”的激素。其中B族维生素(B1、B2)和VE含量很高,仅VE含量就相当于肉的7倍以上,对人体的营养保健、防老抗衰、美容养颜、增强精力活力的作用是很大的。黑豆性平,味甘,具有补脾、利水、解毒的功效,对于各种水肿、体虚、中风、肾虚等病症有显著疗效。凡食物中毒或药物中毒,均可用黑豆汁与甘草煎汤喝,用来解毒。还有以下几点保健功效:降胆固醇、补肾、益脾、祛痰止喘,可治咳嗽、美容功效,抗衰老、排毒,减肥、改善贫血。
黑芝麻具有补养肝肾,健脑润肺、养血乌发,坚筋骨,防衰老的作用,是一种常用的滋补佳品。近代研究证明,黑芝麻含有丰富的油酸、亚油酸,卵磷脂、维生素E和蛋白质及钙、铁等物质。其含油量高达50%以上,尤其是维生素E其偏含量为植物食品之冠。能防止过氧化脂质对人体的危害,抵消或中和细胞内衰老物质“游离基”的积聚,有延缓衰老,延年益寿之功效。此外还有减少血液凝块,防止动脉粥样硬化及冠心病的作用。食用黑色食物有很多养生功效:如清除自由基,延缓衰老;改善营养性贫血;防癌抗癌;补脑健脑;降血脂、抗动脉粥样硬化;益气补肾;镇静和改善睡眠;增加免疫力;乌发美容;抗应激反应。
发明内容
本发明的目的是利用干法工艺生产豆制品的方法,生产出一种黑大豆方便面。
本发明所述的一种黑大豆方便面制备方法的方案是这样实现的:
(1)将原料黑大豆经过筛选、除去杂质、破损霉变的豆,得到优质的大豆;
(2)再经过抛光处理;
(3)将黑芝麻经过筛选、除去杂质、霉变,得到优质的黑芝麻;
(4)在步骤(2)的黑大豆中加入其重量5―7%的黑芝麻,搅拌混合;
(5)然后将混合料输入轧油机,进行脱脂,提出12—14%的油脂;
(6)将榨油后的混合料研磨成细粉,使豆粉细度大于等于100目;
(7)将研磨成细粉的原料按重量比,加入50—60%的水,搅拌均匀,最佳掺水比例为55—58%;
(8)将混合好的细粉料连续喂入传动螺杆热压机中,由动力系统带动传动螺杆旋转,传动螺杆上的螺旋齿将粉料向前推进,经过高温加热区,被加热至130—220℃,在高温高压下被挤到达间隙平台,经过平台被挤压成片状,挤出平台后被粉碎,粉料在向前推进的过程中,反复被挤压、粉碎,在高温、高压、高剪切力条件和螺杆的推进下进入成型模具中,在温度180―220℃下,被挤压成细丝状;在经过冷却循环水套时,被迅速冷却至100℃后,从成型模具中挤出成型;
压力为1~1.2Mpa;温度分为三段:进料段为120~150℃;中间段为150~180℃;出料段为180~220℃;
传动螺杆安装在传动螺杆套管内,传动螺杆直径由小逐渐增大,到达传动螺杆四分之一处时,传动螺杆截面与传动螺杆套管内壁呈0.03―0.05cm的间隙平台,传动螺杆上加工有等距螺旋齿,齿高随着轴心直径的加大逐渐减小为零,齿高加传动螺杆直径自始至终与传动螺杆套管保持滑动配合,前端直径7.5―8cm,后端直径5.5―6cm,长190cm―200cm的传动螺杆由四段这样的结构构成;圆柱体的成型模具与传动螺杆套管内壁呈0.03―0.05cm的间隙配合,在圆柱体前段表面有一圈与圆柱体直径平行的由深至浅的直径在0.03―0.05cm的棱沟;
(9)在45—60℃温度下烘干,使物料含水量小于12%。
应用本发明的技术方案生产的黑大豆丝是纯大豆制品,它不仅含有大豆的全部营养成分,而且含有黑芝麻营养成分,不含有任何化学品添加剂和防腐剂,产品光亮,口感香醇,食用方便;具有水发不糟,耐长时间保存,柔软,有韧性而不碎等特点,是现代人调整饮食结构的理想食品。是高血压、糖尿病、肥胖症等人最佳食品。
具体实施方式
本发明所述的一种螺杆热压机是由动力系统,冷却水循环系统、电器控制系统及成型机构构成;超细大豆丝成型机构是由传动螺杆、传动螺杆套管、成型模具三部分组成;在传动螺杆套管的外壁前段安装三段自动控温电加热器,在紧接电加热器的前端,循环水套装在成型模具出料口处,与冷却水循环系统相连,进料口开在轴管的后段,传动轴心末端装在轴连接器上,由轴销固定,轴连接器与动力系统连接;传动螺杆安装在传动螺杆套管内,传动螺杆直径由小逐渐增大,到达传动螺杆四分之一处时,传动螺杆截面与传动螺杆套管内壁呈0.03―0.05cm的间隙平台,传动螺杆上加工有等距螺旋齿,齿高随着轴心直径的加大逐渐减小为零,齿高加传动螺杆直径自始至终与传动螺杆套管保持滑动配合,前端直径7.5―8cm,后端直径5.5―6cm,长190cm―200cm的传动螺杆由四段这样的结构构成;传动螺杆顶端为一圆锥形凸头,圆柱体的成型模具位于传动螺杆套管内前段,与传动螺杆套管内壁呈0.03―0.05cm的间隙配合,成型模具圆柱体的一端面是一个与传动螺杆顶端的圆锥形凸头相匹配的凹形碗,在圆柱体前段表面有一圈与圆柱体直径平行的由深至浅的直径在0.03―0.05cm的棱沟。
实施例1
(1)将原料黑大豆经过筛选、除去杂质、破损霉变的豆,得到优质的大豆;
(2)再经过抛光处理;
(3)将黑芝麻经过筛选、除去杂质、霉变,得到优质的黑芝麻;
(4)在步骤(2)的黑大豆中加入其重量7%的黑芝麻,搅拌混合;
(5)然后将混合料输入轧油机,进行脱脂,提出12%的油脂;
(6)将榨油后的混合料研磨成细粉,使豆粉细度大于等于100目;
(7)将研磨成细粉的原料按重量比,加入50%的水,搅拌均匀;
(8)将混合好的原料连续喂入传动螺杆热压机中,由动力系统带动传动螺杆旋转,传动螺杆上的螺旋齿将粉料向前推进,经过高温加热区,被加热至130—180℃,在高温高压下被挤到达间隙平台,经过平台被挤压成片状,挤出平台后被粉碎,粉料在向前推进的过程中,反复被挤压、粉碎,在高温、高压、高剪切力条件和螺杆的推进下进入成型模具中,在温度180℃下,被挤压成细丝状;在经过冷却循环水套时,被迅速冷却至100℃后,从成型模具中挤出成型;
压力为1~1.2Mpa;温度分为三段:进料段为120~150℃;中间段为150~180℃;出料段为180℃;
传动螺杆安装在传动螺杆套管内,传动螺杆直径由小逐渐增大,到达传动螺杆四分之一处时,传动螺杆截面与传动螺杆套管内壁呈0.03cm的间隙平台,传动螺杆上加工有等距螺旋齿,齿高随着轴心直径的加大逐渐减小为零,齿高加传动螺杆直径自始至终与传动螺杆套管保持滑动配合,前端直径7.5cm,后端直径5.5cm,长190cm的传动螺杆由四段这样的结构构成;圆柱体的成型模具与传动螺杆套管内壁呈0.03cm的间隙配合,在圆柱体前段表面有一圈与圆柱体直径平行的由深至浅的直径在0.03cm的棱沟;
(9)在45—60℃温度下烘干,使物料含水量小于12%。
根据国家食品质量监督检验中心的报告每100g大豆丝中各种营养成分含量:蛋白质37.8g,脂肪6.8g,碳水化合物26.7%,钙2217mg/kg,铁136mg/kg,镁1987mg/kg,磷5432mg/kg。
实施例2
(1)将原料黑大豆经过筛选、除去杂质、破损霉变的豆,得到优质的大豆;
(2)再经过抛光处理;
(3)将黑芝麻经过筛选、除去杂质、霉变,得到优质的黑芝麻;
(4)在步骤(2)的黑大豆中加入其重量5%的黑芝麻,搅拌混合;
(5)然后将混合料输入轧油机,进行脱脂,提出14%的油脂;
(6)将榨油后的混合料研磨成细粉,使豆粉细度大于等于100目;
(7)将研磨成细粉的原料按重量比,加入60%的水,搅拌均匀,
(8)将混合好的原料连续喂入传动螺杆热压机中,由动力系统带动传动螺杆旋转,传动螺杆上的螺旋齿将粉料向前推进,经过高温加热区,被加热至130—220℃,在高温高压下被挤到达间隙平台,经过平台被挤压成片状,挤出平台后被粉碎,粉料在向前推进的过程中,反复被挤压、粉碎,在高温、高压、高剪切力条件和螺杆的推进下进入成型模具中,在温度220℃下,被挤压成细丝状;在经过冷却循环水套时,被迅速冷却至100℃后,从成型模具中挤出成型;
压力为1~1.2Mpa;温度分为三段:进料段为120~150℃;中间段为150~180℃;出料段为180~200℃;
传动螺杆安装在传动螺杆套管内,传动螺杆直径由小逐渐增大,到达传动螺杆四分之一处时,传动螺杆截面与传动螺杆套管内壁呈0.05cm的间隙平台,传动螺杆上加工有等距螺旋齿,齿高随着轴心直径的加大逐渐减小为零,齿高加传动螺杆直径自始至终与传动螺杆套管保持滑动配合,前端直径8cm,后端直径6cm,长200cm的传动螺杆由四段这样的结构构成;圆柱体的成型模具与传动螺杆套管内壁呈0.05cm的间隙配合,在圆柱体前段表面有一圈与圆柱体直径平行的由深至浅的直径在0.05cm的棱沟;
(9)在45—60℃温度下烘干,使物料含水量小于12%。
根据国家食品质量监督检验中心的报告每100g大豆丝中各种营养成分含量:蛋白质38.2g,脂肪6.8g,碳水化合物26.7%,钙2217mg/kg,铁136mg/kg,镁1987mg/kg,磷5432mg/kg。
实施例3
(1)将原料黑大豆经过筛选、除去杂质、破损霉变的豆,得到优质的大豆;
(2)再经过抛光处理;
(3)将黑芝麻经过筛选、除去杂质、霉变,得到优质的黑芝麻;
(4)在步骤(2)的黑大豆中加入其重量5―7%的黑芝麻,搅拌混合;
(5)然后将混合料输入轧油机,进行脱脂,提出12—14%的油脂;
(6)将榨油后的混合料研磨成细粉,使豆粉细度大于等于100目;
(7)将研磨成细粉的原料按重量比,加入55%的水,搅拌均匀;
(8)将混合好的原料连续喂入传动螺杆热压机中,由动力系统带动传动螺杆旋转,传动螺杆上的螺旋齿将粉料向前推进,经过高温加热区,被加热至130—190℃,在高温高压下被挤到达间隙平台,经过平台被挤压成片状,挤出平台后被粉碎,粉料在向前推进的过程中,反复被挤压、粉碎,在高温、高压、高剪切力条件和螺杆的推进下进入成型模具中,在温度190℃下,被挤压成细丝状;在经过冷却循环水套时,被迅速冷却至100℃后,从成型模具中挤出成型;
压力为1~1.2Mpa;温度分为三段:进料段为120~150℃;中间段为150~180℃;出料段为180~190℃;
传动螺杆安装在传动螺杆套管内,传动螺杆直径由小逐渐增大,到达传动螺杆四分之一处时,传动螺杆截面与传动螺杆套管内壁呈0.04cm的间隙平台,传动螺杆上加工有等距螺旋齿,齿高随着轴心直径的加大逐渐减小为零,齿高加传动螺杆直径自始至终与传动螺杆套管保持滑动配合,前端直径7.8cm,后端直径5.6cm,长195的传动螺杆由四段这样的结构构成;圆柱体的成型模具与传动螺杆套管内壁呈0.4cm的间隙配合,在圆柱体前段表面有一圈与圆柱体直径平行的由深至浅的直径在0.4cm的棱沟;
(9)在45—60℃温度下烘干,使物料含水量小于12%。
根据国家食品质量监督检验中心的报告每100g大豆丝中各种营养成分含量:蛋白质38.5g,脂肪6g,碳水化合物29.2g,钙2264mg/kg,铁128mg/kg,镁1997mg/kg,磷4906mg/kg。
Claims (2)
1.一种黑大豆方便面制备方法;其特征在于:
(1)将原料黑大豆经过筛选、除去杂质、破损霉变的豆,得到优质的大豆;
(2)再经过抛光处理;
(3)将黑芝麻经过筛选、除去杂质、霉变,得到优质的黑芝麻;
(4)在步骤(2)的黑大豆中加入其重量5―7%的黑芝麻,搅拌混合;
(5)然后将混合料输入轧油机,进行脱脂,提出12—14%的油脂;
(6)将榨油后的混合料研磨成细粉,使粉细度大于等于100目;
(7)将研磨成细粉的原料按重量比,加入50—60%的水,搅拌均匀;
(8)将混合好的原料连续喂入传动螺杆热压机中,由动力系统带动传动螺杆旋转,传动螺杆上的螺旋齿将粉料向前推进,经过高温加热区,被加热至130—220℃,在高温高压下被挤到达间隙平台,经过平台被挤压成片状,挤出平台后被粉碎,粉料在向前推进的过程中,反复被挤压、粉碎,在高温、高压、高剪切力条件和螺杆的推进下进入成型模具中,在温度180―220℃下,被挤压成细丝状;在经过冷却循环水套时,被迅速冷却至100℃后,从成型模具中挤出成型;
压力为1~1.2Mpa;温度分为三段:进料段为120~150℃;中间段为150~180℃;出料段为180~220℃;
传动螺杆安装在传动螺杆套管内,传动螺杆直径由小逐渐增大,到达传动螺杆四分之一处时,传动螺杆截面与传动螺杆套管内壁呈0.03―0.05cm的间隙平台,传动螺杆上加工有等距螺旋齿,齿高随着轴心直径的加大逐渐减小为零,齿高加传动螺杆直径自始至终与传动螺杆套管保持滑动配合,前端直径7.5―8cm,后端直径5.5―6cm,长190cm―200cm的传动螺杆由四段这样的结构构成;圆柱体的成型模具与传动螺杆套管内壁呈0.03―0.05cm的间隙配合,在圆柱体前段表面有一圈与圆柱体直径平行的由深至浅的直径在0.03―0.05cm的棱沟;
(9)在45—60℃温度下烘干,使物料含水量小于12%。
2.一种黑大豆方便面,其特征在于:它是根据权利要求1所述的一种黑大豆方便面的制备方法制得的参有其重量5―7%黑芝麻的黑大豆方便面。
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