CN108208563A - 一种爽滑耐蒸煮营养米线及其制备方法 - Google Patents

一种爽滑耐蒸煮营养米线及其制备方法 Download PDF

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CN108208563A
CN108208563A CN201711486210.6A CN201711486210A CN108208563A CN 108208563 A CN108208563 A CN 108208563A CN 201711486210 A CN201711486210 A CN 201711486210A CN 108208563 A CN108208563 A CN 108208563A
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卜光龙
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Chuzhou Lake Guangyang Industry Ltd Co
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Abstract

本发明公开了一种爽滑耐蒸煮营养米线及其制备方法，所述米线其原料包括：大米粉、甘薯淀粉、脱脂大豆粉、富硒酵母粉、水果粉、鸡内金、壳聚糖、海藻酸钠、葡萄糖酸内酯、麦芽糊精、瓜尔豆胶、复合酶制剂、果糖、黄芪多糖、儿茶素。本发明提出了一种爽滑耐蒸煮营养米线，其营养丰富，能满足人们一天营养需求，同时其复水性好，耐蒸煮，口感爽滑。

Description

一种爽滑耐蒸煮营养米线及其制备方法
技术领域
本发明涉及食品技术领域，尤其涉及一种爽滑耐蒸煮营养米线及其制备方法。
背景技术
米线作为一种快餐食品，开水冲烫后即可食用，因其食用方便而深受消费者喜爱。目前，米线存在营养成分单一，不能满足人们一天营养需求，且其蒸煮性能差，口感一般，限制了米线的发展。
发明内容
基于背景技术存在的技术问题，本发明提出了一种爽滑耐蒸煮营养米线，其营养丰富，能满足人们一天营养需求，同时其复水性好，耐蒸煮，口感爽滑。
本发明提出的一种爽滑耐蒸煮营养米线，其原料按重量份包括：大米粉80-120份、甘薯淀粉15-35份、脱脂大豆粉20-35份、富硒酵母粉4-8份、水果粉6-12份、鸡内金0.05-0.15份、壳聚糖1-2份、海藻酸钠0.8-1.5份、葡萄糖酸内酯0.5-1.5份、麦芽糊精0.1-0.3份、瓜尔豆胶0.1-0.3份、复合酶制剂0.2-0.4份、果糖0.25-0.5份、黄芪多糖0.1-0.2份、儿茶素0.02-0.08份。
优选地，水果粉的原料按重量份包括：香蕉粉4-8份、柚子粉2-5份、柠檬粉2-5份、荔枝粉2-4份、龙眼粉1-3份。
优选地，水果粉的粒度为80-120目。
本发明还提出的一种爽滑耐蒸煮营养米线的制备方法，包括以下步骤：
S1、将大米粉、甘薯淀粉、脱脂大豆粉、富硒酵母粉与温水混合，搅拌加热，得到物料A；
S2、将海藻酸钠、葡萄糖酸内酯、麦芽糊精、瓜尔豆胶与水混合，然后加入鸡内金、壳聚糖和复合酶制剂，得到物料B；
S3、将物料A与物料B、水果粉、果糖、黄芪多糖、儿茶素混合搅拌，得到粉团；
S4、将粉团挤压成型后摊凉，得到爽滑耐蒸煮营养米线。
优选地，S1中，将大米粉、甘薯淀粉、脱脂大豆粉、富硒酵母粉与50-60℃温水混合，搅拌加热至糊状，得到物料A。
优选地，S2中，物料B中含水量为70-80wt％。
优选地，S3中，粉团含水量为40-50％，粉团温度为55-60℃。
优选地，S4中，摊凉温度为5-10℃。
本发明中通过选用大米粉、甘薯淀粉、脱脂大豆粉、富硒酵母粉、水果粉、鸡内金、壳聚糖、海藻酸钠、葡萄糖酸内酯、麦芽糊精、瓜尔豆胶、复合酶制剂、果糖、黄芪多糖、儿茶素，各物料相互配合，其营养丰富，能满足人们一天营养需求，同时其复水性好，耐蒸煮，口感爽滑。其中，大米粉、甘薯淀粉、脱脂大豆粉和富硒酵母粉配合，营养丰富且均衡，其富含丰富的植物蛋白、维生素及微量元素等营养物质，能为人体及时补充能量与营养；水果粉选用香蕉粉、柚子粉、柠檬粉、荔枝粉和龙眼粉，有效改善本发明米线营养结构，增加米线中维生素与微量元素含量，提高本发明米线保健效果，同时赋予本发明米线独特的果香味，易引发人们食欲；将海藻酸钠、葡萄糖酸内酯、麦芽糊精、瓜尔豆胶与水混合，然后加入鸡内金、壳聚糖和复合酶制剂，提高了鸡内金、壳聚糖和复合酶制剂在本发明中的分散性及性能稳定性，海藻酸钠、葡萄糖酸内酯、麦芽糊精和瓜尔豆胶三者相互配合，具有协同作用，有效改善本制品的糊化过程，提高本制品中各原料的分散性与内部组织的均一性，同时赋予本制品具有良好的弹韧性、保湿性与表面光滑性，再与壳聚糖配合，具有一定的防霉变效果，延长本制品的贮存时间；果糖、黄芪多糖和儿茶素配合作为功能性物质，进一步提高本发明制品保健效果，改善人体体质，增强人体免疫力。
具体实施方式
下面，通过具体实施例对本发明的技术方案进行详细说明。
实施例1
本发明提出的一种爽滑耐蒸煮营养米线，其原料按重量份包括：大米粉80份、甘薯淀粉35份、脱脂大豆粉20份、富硒酵母粉8份、水果粉6份、鸡内金0.15份、壳聚糖1份、海藻酸钠1.5份、葡萄糖酸内酯0.5份、麦芽糊精0.3份、瓜尔豆胶0.1份、复合酶制剂0.2份、果糖0.5份、黄芪多糖0.1份、儿茶素0.08份。
本发明还提出的一种爽滑耐蒸煮营养米线的制备方法，包括以下步骤：
S1、将大米粉、甘薯淀粉、脱脂大豆粉、富硒酵母粉与温水混合，搅拌加热，得到物料A；
S2、将海藻酸钠、葡萄糖酸内酯、麦芽糊精、瓜尔豆胶与水混合，然后加入鸡内金、壳聚糖和复合酶制剂，得到物料B；
S3、将物料A与物料B、水果粉、果糖、黄芪多糖、儿茶素混合搅拌，得到粉团；
S4、将粉团挤压成型后摊凉，得到爽滑耐蒸煮营养米线。
实施例2
本发明提出的一种爽滑耐蒸煮营养米线，其原料按重量份包括：大米粉120份、甘薯淀粉15份、脱脂大豆粉35份、富硒酵母粉4份、水果粉12份、鸡内金0.05份、壳聚糖2份、海藻酸钠0.8份、葡萄糖酸内酯1.5份、麦芽糊精0.1份、瓜尔豆胶0.3份、复合酶制剂0.4份、果糖0.25份、黄芪多糖0.2份、儿茶素0.02份。
其中，水果粉的原料按重量份包括：香蕉粉8份、柚子粉2份、柠檬粉5份、荔枝粉2份、龙眼粉3份；水果粉的粒度为80目；
本发明还提出的一种爽滑耐蒸煮营养米线的制备方法，包括以下步骤：
S1、将大米粉、甘薯淀粉、脱脂大豆粉、富硒酵母粉与60℃温水混合，搅拌加热至糊状，得到物料A；
S2、将海藻酸钠、葡萄糖酸内酯、麦芽糊精、瓜尔豆胶与水混合，然后加入鸡内金、壳聚糖和复合酶制剂，得到含水量为80wt％的物料B；
S3、将物料A与物料B、水果粉、果糖、黄芪多糖、儿茶素混合搅拌，得到含水量为40％，温度为55℃的粉团；
S4、将粉团挤压成型后在5℃温度条件下摊凉，得到爽滑耐蒸煮营养米线。
实施例3
本发明提出的一种爽滑耐蒸煮营养米线，其原料按重量份包括：大米粉100份、甘薯淀粉26份、脱脂大豆粉28份、富硒酵母粉6份、水果粉9份、鸡内金0.1份、壳聚糖1.5份、海藻酸钠1.2份、葡萄糖酸内酯1份、麦芽糊精0.2份、瓜尔豆胶0.2份、复合酶制剂0.3份、果糖0.4份、黄芪多糖0.15份、儿茶素0.05份。
其中，水果粉的原料按重量份包括：香蕉粉4份、柚子粉5份、柠檬粉2份、荔枝粉4份、龙眼粉1份；水果粉的粒度为120目；
本发明还提出的一种爽滑耐蒸煮营养米线的制备方法，包括以下步骤：
S1、将大米粉、甘薯淀粉、脱脂大豆粉、富硒酵母粉与50℃温水混合，搅拌加热至糊状，得到物料A；
S2、将海藻酸钠、葡萄糖酸内酯、麦芽糊精、瓜尔豆胶与水混合，然后加入鸡内金、壳聚糖和复合酶制剂，得到含水量为70wt％的物料B；
S3、将物料A与物料B、水果粉、果糖、黄芪多糖、儿茶素混合搅拌，得到含水量为50％，温度为60℃的粉团；
S4、将粉团挤压成型后在10℃温度条件下摊凉，得到爽滑耐蒸煮营养米线。
实施例4
本发明提出的一种爽滑耐蒸煮营养米线，其原料按重量份包括：大米粉90份、甘薯淀粉20份、脱脂大豆粉25份、富硒酵母粉5份、水果粉7.2份、鸡内金0.08份、壳聚糖1.2份、海藻酸钠1份、葡萄糖酸内酯0.7份、麦芽糊精0.15份、瓜尔豆胶0.15份、复合酶制剂0.24份、果糖0.35份、黄芪多糖0.12份、儿茶素0.04份。
其中，水果粉的原料按重量份包括：香蕉粉6份、柚子粉3份、柠檬粉3.5份、荔枝粉3份、龙眼粉2份；水果粉的粒度为100目；
本发明还提出的一种爽滑耐蒸煮营养米线的制备方法，包括以下步骤：
S1、将大米粉、甘薯淀粉、脱脂大豆粉、富硒酵母粉与55℃温水混合，搅拌加热至糊状，得到物料A；
S2、将海藻酸钠、葡萄糖酸内酯、麦芽糊精、瓜尔豆胶与水混合，然后加入鸡内金、壳聚糖和复合酶制剂，得到含水量为75wt％的物料B；
S3、将物料A与物料B、水果粉、果糖、黄芪多糖、儿茶素混合搅拌，得到含水量为46％，温度为58℃的粉团；
S4、将粉团挤压成型后在8℃温度条件下摊凉，得到爽滑耐蒸煮营养米线。
实施例5
本发明提出的一种爽滑耐蒸煮营养米线，其原料按重量份包括：大米粉110份、甘薯淀粉30份、脱脂大豆粉32份、富硒酵母粉6.5份、水果粉10份、鸡内金0.12份、壳聚糖1.2份、海藻酸钠1.25份、葡萄糖酸内酯0.8份、麦芽糊精0.22份、瓜尔豆胶0.25份、复合酶制剂0.24份、果糖0.4份、黄芪多糖0.12份、儿茶素0.06份。
其中，水果粉的原料按重量份包括：香蕉粉7份、柚子粉3份、柠檬粉3份、荔枝粉3份、龙眼粉2份；水果粉的粒度为110目；
本发明还提出的一种爽滑耐蒸煮营养米线的制备方法，包括以下步骤：
S1、将大米粉、甘薯淀粉、脱脂大豆粉、富硒酵母粉与58℃温水混合，搅拌加热至糊状，得到物料A；
S2、将海藻酸钠、葡萄糖酸内酯、麦芽糊精、瓜尔豆胶与水混合，然后加入鸡内金、壳聚糖和复合酶制剂，得到含水量为78wt％的物料B；
S3、将物料A与物料B、水果粉、果糖、黄芪多糖、儿茶素混合搅拌，得到含水量为42％，温度为56℃的粉团；
S4、将粉团挤压成型后在9℃温度条件下摊凉，得到爽滑耐蒸煮营养米线。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。

Claims (8)

1.一种爽滑耐蒸煮营养米线，其特征在于，其原料按重量份包括：大米粉80-120份、甘薯淀粉15-35份、脱脂大豆粉20-35份、富硒酵母粉4-8份、水果粉6-12份、鸡内金0.05-0.15份、壳聚糖1-2份、海藻酸钠0.8-1.5份、葡萄糖酸内酯0.5-1.5份、麦芽糊精0.1-0.3份、瓜尔豆胶0.1-0.3份、复合酶制剂0.2-0.4份、果糖0.25-0.5份、黄芪多糖0.1-0.2份、儿茶素0.02-0.08份。
2.根据权利要求1所述爽滑耐蒸煮营养米线，其特征在于，水果粉的原料按重量份包括：香蕉粉4-8份、柚子粉2-5份、柠檬粉2-5份、荔枝粉2-4份、龙眼粉1-3份。
3.根据权利要求1或2所述爽滑耐蒸煮营养米线，其特征在于，水果粉的粒度为80-120目。
4.一种根据权利要求1-3中任一项所述爽滑耐蒸煮营养米线的制备方法，其特征在于，包括以下步骤：
S1、将大米粉、甘薯淀粉、脱脂大豆粉、富硒酵母粉与温水混合，搅拌加热，得到物料A；
S2、将海藻酸钠、葡萄糖酸内酯、麦芽糊精、瓜尔豆胶与水混合，然后加入鸡内金、壳聚糖和复合酶制剂，得到物料B；
S3、将物料A与物料B、水果粉、果糖、黄芪多糖、儿茶素混合搅拌，得到粉团；
S4、将粉团挤压成型后摊凉，得到爽滑耐蒸煮营养米线。
5.根据权利要求1-4中任一项所述爽滑耐蒸煮营养米线的制备方法，其特征在于，S1中，将大米粉、甘薯淀粉、脱脂大豆粉、富硒酵母粉与50-60℃温水混合，搅拌加热至糊状，得到物料A。
6.根据权利要求1-5中任一项所述爽滑耐蒸煮营养米线的制备方法，其特征在于，S2中，物料B中含水量为70-80wt％。
7.根据权利要求1-6中任一项所述爽滑耐蒸煮营养米线的制备方法，其特征在于，S3中，粉团含水量为40-50％，粉团温度为55-60℃。
8.根据权利要求1-7中任一项所述爽滑耐蒸煮营养米线的制备方法，其特征在于，S4中，摊凉温度为5-10℃。
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Citations (2)

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KR20160007774A (ko) * 2014-06-27 2016-01-21 농업회사법인 주식회사 오색미면 오색 쌀국수 제조방법
CN107361290A (zh) * 2017-06-14 2017-11-21 安徽省富邦天成食品有限公司 一种营养强化耐咀嚼米线及其制备方法

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160007774A (ko) * 2014-06-27 2016-01-21 농업회사법인 주식회사 오색미면 오색 쌀국수 제조방법
CN107361290A (zh) * 2017-06-14 2017-11-21 安徽省富邦天成食品有限公司 一种营养强化耐咀嚼米线及其制备方法

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