CN108029959A - 一种葛根素花色挂面及其制作方法 - Google Patents
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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
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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
- 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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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/03—Organic compounds
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Abstract
本发明提供了一种葛根素花色挂面及其制作方法,该制作方法包括步骤:(1)制备黄酮素水;(2)制备黑豆浆液;(3)其他原料处理:选用优质香菇,经粉碎机粉碎后过100~140目筛后烘干,得到水分14wt﹪以内的香菇粉;选用优质香菇,经粉碎机粉碎后过100~140目筛后烘干,得到水分14wt﹪以内的牛肝菌粉;将黑木耳剪去根部木屑、清净后,用沸水发开,再次清净后,依次经过脱水机、烘干机、粉碎机,得到含水分14wt﹪以内的木耳粉;(4)和面;(5)压面、切条。其有效地回收利用了葛根加工过程中产生的葛根素废水,提高了葛根的利用率,同时所制得的挂面营养价值高、花色十分独特。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种葛根素花色挂面及其制作方法。
背景技术
新鲜葛根茎块,其含淀粉量在20~25﹪,在分离出淀粉、葛渣之后、所余下的葛根素废水中,含有丰富的异黄铜、葛根素、葛根醇具有抗氧化、抑菌、抗癌、降血脂、降血糖、软化人体血管、美白祛斑、抗衰老。其主要的成分葛根素,能改善微循环、扩张冠状动脉、增加脑冠状动脉血流量、降低心肌耗氧量、改善缺血心肌代谢、抗血栓、鲜热、解酒、保护肝细胞的作用。
而这些葛根素废水的利用成本高,目前均作为废弃物进行弃置,不仅污染环境,还造成了浪费。
发明内容
为解决上述问题,本发明致力于提供一种葛根素花色挂面及其制作方法,使其能够有效地利用葛根葛根原浆,以提高其利用率,同时不对环境产生污染。
本发明提供的一种葛根素花色挂面的制作方法,其包括步骤:
(1)制备黄酮素水:将葛根淀粉生产过程中产生的黄酮素废水,经振动筛粗滤、纤维膜精滤除去淀粉中胶质,再送入净水机中进行净化处理后,调节其浓度及pH值,使葛根素含量≧90mg/kg、pH值为4.8~5.2;
(2)制备黑豆浆液:选用优质黑豆洗净、晒干,经烤箱烤制后在炒锅中小火炒制,直至黑豆开裂并现出青色仁后起锅、冷却,然后将黑豆以优质粮食陈醋浸泡,然后倒入磨浆机打成黑豆浆液备用;
(3)其他原料处理:选用优质香菇,经粉碎机粉碎后过100~140目筛后烘干,得到水分14wt﹪以内的香菇粉;选用优质香菇,经粉碎机粉碎后过100~140目筛后烘干,得到水分14wt﹪以内的牛肝菌粉;将黑木耳剪去根部木屑、清净后,用沸水发开,再次清净后,依次经过脱水机、烘干机、粉碎机,得到含水分14wt﹪以内的木耳粉;
(4)和面:将饮用水与小麦粉以一定比例加入和面机中搅拌,再取葛根素水加入和面机中继续搅拌;然后以一定比例取葛根粉、香菇粉、黑木耳粉、牛肝菌粉、食用盐、黑豆浆液加入和面机中,再次搅拌;
(5)压面、切条:将面条压延成厚薄均匀、光滑平整的面片,再用压条机将面片压成面条并送入干燥房干燥25~35分钟,然后切成一定长度,最后经计量、包装后入库。
优选地,所述小麦粉、葛根粉、黄酮素水、香菇粉、黑木耳粉、牛肝菌粉、食用盐、饮用水的用量以重量计为:78~80:9~11:14~16:4~6:1~2:1~2:2~3:9~11。
优选地,在和面步骤中,搅拌时使水温不低于15℃。
优选地,在压面、切条步骤中,干燥时控制相对湿度在65﹪~70﹪。
本发明还提供了一种葛根素花色挂面,其由上述任一制作方法制得。
本发明通过将废弃的葛根素水,辅以其他原料制成挂面,能够有效地利用葛根素废水中的营养物质,提高了原料利用率,同时避免了葛根素废水的外排,也保护了环境。
另外,由于葛根素水中富含维生素、氨基酸、蛋白质、矿物质、果胶,加入到面团中,不仅增加面筋的拉强力,还提高面条的醇香、细滑的口感风味。粮食陈醋富含氨基酸等有机酸,通过黑豆的破壁工艺,能够更加有效的促进黑豆中的花青素、维生素E等营养元素溶解出来,更加方便人体吸收摄取,两者相辅相成,能最大的发挥它的功效,其浸泡过程中产生的特别物质,天然醋酸钙、印磷脂有改善缺乏骨质疏松、促进骨骼发育、养精益肾、预防脱发、提高免疫力、抗衰老作用,营养价值很高
再者,葛根素水色泽金黄、呈碱性,黑豆浆液颜色乌黑呈酸性,两者混合在一起可中和酸碱平衡,其一起加入到面条中,还有以下特殊作用:a、面条白色、葛根素水为金黄色、黑豆为乌黑色,三者混合所生产的面条呈淡金黄色、在花色及感官上十分独特;b、由于两种物质加入到面条中增加面条的营养成分,而且其营养成分更有利于人体吸收,营养价值高;c、葛根素水中的淀粉乳胶成分,可以提高面条团的韧性,所产的面条光泽明显,煮出的面条熟软、光滑细腻、干醇清香、耐煮性强,产品成品率提高5%以上。
具体实施方式
实施例一:
1、制备黄酮素水:将葛根淀粉生产过程中产生的黄酮素废水,经300目振动筛粗滤、纤维膜精滤除去淀粉中胶质,再送入净水机中进行净化处理,得到理化指标饮用水标准,调节浓度及pH值,使葛根素含量≧90mg/kg、pH值为4.8。
2、制备黑豆浆液:选用优质黑豆洗净、晒干,在烤箱中于175℃下烤制4分钟,取出黑豆放入炒锅中,小火炒制至黑豆开裂并现出青色仁后起锅、冷却,然后将黑豆以优质粮食陈醋浸泡7天,然后倒入磨浆机打成黑豆浆液备用。
3、其他原料处理:
香菇粉:选用根蒂干净、无树木屑、菇面颜色明亮、花纹清晰的香菇,经粉碎机粉碎后过100目筛后烘干,得到水分14wt﹪以内的香菇粉。
牛肝菌粉:与香菇作同样处理;
黑木耳粉:将黑木耳剪去根部木屑,用冷水清洗干净,倒入不锈钢器皿中,用沸水发开25分钟,清洗干净后,依次经过脱水机、烘干机、粉碎机,得到含水分14wt﹪以内的木耳粉;
4、和面:将饮用水与小麦粉以一定比例加入和面机中搅拌4分钟,激活面粉蛋白质活性,以产生面筋,再取葛根素水加入和面机中继续搅拌8分钟;然后以一定比例取葛根粉、香菇粉、黑木耳粉、牛肝菌粉、食用盐、黑豆浆液加入和面机中,搅拌4分钟;搅拌过程中,水温保持15℃以上。
5、压面、切条:将面条压延成厚薄均匀、光滑平整的面片,再用压条机将面片压成面条并送入干燥房干燥25分钟,然后切成一定长度,最后经计量、包装后入库。干燥时控制相对湿度65﹪﹪;
其中,小麦粉、葛根粉、黄酮素水、香菇粉、黑木耳粉、牛肝菌粉、食用盐、饮用水以重量计的用量为:78:9:14:4:1:1:2:9。
实施例二:
1、制备黄酮素水:将葛根淀粉生产过程中产生的黄酮素废水,经300目振动筛粗滤、纤维膜精滤除去淀粉中胶质,再送入净水机中进行净化处理,得到理化指标饮用水标准,调节浓度及pH值,使葛根素含量≧90mg/kg、pH值为5.2。
2、制备黑豆浆液:选用优质黑豆洗净、晒干,在烤箱中于185℃下烤制6分钟,取出黑豆放入炒锅中,小火炒制至黑豆开裂并现出青色仁后起锅、冷却,然后将黑豆以优质粮食陈醋浸泡10天,然后倒入磨浆机打成黑豆浆液备用。
3、其他原料处理:
香菇粉:选用根蒂干净、无树木屑、菇面颜色明亮、花纹清晰的香菇,经粉碎机粉碎后过140目筛后烘干,得到水分14wt﹪以内的香菇粉。
牛肝菌粉:与香菇作同样处理;
黑木耳粉:将黑木耳剪去根部木屑,用冷水清洗干净,倒入不锈钢器皿中,用沸水发开35分钟,清洗干净后,依次经过脱水机、烘干机、粉碎机,得到含水分14wt﹪以内的木耳粉;
4、和面:将饮用水与小麦粉以一定比例加入和面机中搅拌6分钟,激活面粉蛋白质活性,以产生面筋,再取葛根素水加入和面机中继续搅拌12分钟;然后以一定比例取葛根粉、香菇粉、黑木耳粉、牛肝菌粉、食用盐、黑豆浆液加入和面机中,搅拌4~6分钟;搅拌过程中,水温保持在20℃左右。
5、压面、切条:将面条压延成厚薄均匀、光滑平整的面片,再用压条机将面片压成面条并送入干燥房干燥35分钟,然后切成一定长度,最后经计量、包装后入库。干燥时控制相对湿度70﹪;
其中,小麦粉、葛根粉、黄酮素水、香菇粉、黑木耳粉、牛肝菌粉、食用盐、饮用水以重量计的用量为:80:11:16:6:2:2:3:11。
实施例三:
1、制备黄酮素水:将葛根淀粉生产过程中产生的黄酮素废水,经300目振动筛粗滤、纤维膜精滤除去淀粉中胶质,再送入净水机中进行净化处理,得到理化指标饮用水标准,调节浓度及pH值,使葛根素含量≧90mg/kg、pH值为5.0。
2、制备黑豆浆液:选用优质黑豆洗净、晒干,在烤箱中于180℃下烤制5分钟,取出黑豆放入炒锅中,小火炒制至黑豆开裂并现出青色仁后起锅、冷却,然后将黑豆以优质粮食陈醋浸泡8天,然后倒入磨浆机打成黑豆浆液备用。
3、其他原料处理:
香菇粉:选用根蒂干净、无树木屑、菇面颜色明亮、花纹清晰的香菇,经粉碎机粉碎后过120目筛后烘干,得到水分14wt﹪以内的香菇粉。
牛肝菌粉:与香菇作同样处理;
黑木耳粉:将黑木耳剪去根部木屑,用冷水清洗干净,倒入不锈钢器皿中,用沸水发开30分钟,清洗干净后,依次经过脱水机、烘干机、粉碎机,得到含水分14wt﹪以内的木耳粉;
4、和面:将饮用水与小麦粉以一定比例加入和面机中搅拌5分钟,激活面粉蛋白质活性,以产生面筋,再取葛根素水加入和面机中继续搅拌10分钟;然后以一定比例取葛根粉、香菇粉、黑木耳粉、牛肝菌粉、食用盐、黑豆浆液加入和面机中,搅拌5分钟;搅拌过程中,水温保持在25℃左右。
5、压面、切条:将面条压延成厚薄均匀、光滑平整的面片,再用压条机将面片压成面条并送入干燥房干燥30分钟,然后切成一定长度,最后经计量、包装后入库。干燥时控制相对湿度65﹪~70﹪;
其中,小麦粉、葛根粉、黄酮素水、香菇粉、黑木耳粉、牛肝菌粉、食用盐、饮用水以重量计的用量为:79:10:15:5:1.5:1.5:2.5:10。
在以上各实施例中,由于葛根粉不具有面筋特性,会影响面条的拉力,因此葛根粉比例控制在上述范围内较佳,否则,和面时不易成团,且会在在降低面条的韧性。
本发明通过将废弃的葛根素水,辅以其他原料制成挂面,能够有效地利用葛根素废水中的营养物质,提高了原料利用率,同时避免了葛根素废水的外排,也保护了环境。
另外,由于葛根素水中富含维生素、氨基酸、蛋白质、矿物质、果胶,加入到面团中,不仅增加面筋的拉强力,还提高面条的醇香、细滑的口感风味。粮食陈醋富含氨基酸等有机酸,通过黑豆的破壁工艺,能够更加有效的促进黑豆中的花青素、维生素E等营养元素溶解出来,更加方便人体吸收摄取,两者相辅相成,能最大的发挥它的功效,其浸泡过程中产生的特别物质,天然醋酸钙、印磷脂有改善缺乏骨质疏松、促进骨骼发育、养精益肾、预防脱发、提高免疫力、抗衰老作用,营养价值很高
再者,葛根素水色泽金黄、呈碱性,黑豆浆液颜色乌黑呈酸性,两者混合在一起可中和酸碱平衡,其一起加入到面条中,还有以下特殊作用:a、面条白色、葛根素水为金黄色、黑豆为乌黑色,三者混合所生产的面条呈淡金黄色、在花色及感官上十分独特;b、由于两种物质加入到面条中增加面条的营养成分,而且其营养成分更有利于人体吸收,营养价值高;c、葛根素水中的淀粉乳胶成分,可以提高面条团的韧性,所产的面条光泽明显,煮出的面条熟软、光滑细腻、干醇清香、耐煮性强,产品成品率提高5%以上。
最后应说明的是:以上各实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述各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,或者对其中部分或者全部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范围。
Claims (5)
1.一种葛根素花色挂面及其制作方法,其特征在于,包括步骤:
(1)制备黄酮素水:将葛根淀粉生产过程中产生的黄酮素废水,经振动筛粗滤、纤维膜精滤除去淀粉中胶质,再送入净水机中进行净化处理后,调节其浓度及pH值,使葛根素含量≧90mg/kg、pH值为4.8~5.2;
(2)制备黑豆浆液:选用优质黑豆洗净、晒干,经烤箱烤制后在炒锅中小火炒制,直至黑豆开裂并现出青色仁后起锅、冷却,然后将黑豆以优质粮食陈醋浸泡,然后倒入磨浆机打成黑豆浆液备用;
(3)其他原料处理:选用优质香菇,经粉碎机粉碎后过100~140目筛后烘干,得到水分14wt﹪以内的香菇粉;选用优质香菇,经粉碎机粉碎后过100~140目筛后烘干,得到水分14wt﹪以内的牛肝菌粉;将黑木耳剪去根部木屑、清净后,用沸水发开,再次清净后,依次经过脱水机、烘干机、粉碎机,得到含水分14wt﹪以内的木耳粉;
(4)和面:将饮用水与小麦粉以一定比例加入和面机中搅拌,再取葛根素水加入和面机中继续搅拌;然后以一定比例取葛根粉、香菇粉、黑木耳粉、牛肝菌粉、食用盐、黑豆浆液加入和面机中,再次搅拌;
(5)压面、切条:将面条压延成厚薄均匀、光滑平整的面片,再用压条机将面片压成面条并送入干燥房干燥25~35分钟,然后切成一定长度,最后经计量、包装后入库。
2.如权利要求1所述的葛根素花色挂面及其制作方法,其特征在于,所述小麦粉、葛根粉、黄酮素水、香菇粉、黑木耳粉、牛肝菌粉、食用盐、饮用水的用量以重量计为:78~80:9~11:14~16:4~6:1~2:1~2:2~3:9~11。
3.如权利要求1所述的葛根素花色挂面及其制作方法,其特征在于,在和面步骤中,搅拌时使水温不低于15℃。
4.如权利要求1所述的葛根素花色挂面及其制作方法,其特征在于,在压面、切条步骤中,干燥时控制相对湿度在65﹪~70﹪。
5.一种葛根素花色挂面,其特征在于,由权利要求1至4中的任一种制作方法制得。
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