CN108244484B - 一种荞麦冷面的制备方法 - Google Patents
一种荞麦冷面的制备方法 Download PDFInfo
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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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Abstract
本发明公开了一种荞麦冷面的加工工艺,本发明通过荞麦浸泡、混合、超声波处理、膨化、压片、切条等方法制备荞麦冷面,得到了荞麦风味纯正、不添加任何增筋剂、增稠胶质、精粮及防腐剂的荞麦冷面,不使用任何化学试剂,保证产品食用安全,且生产工艺简单,操作方便,适用于大量工业化生产。
Description
技术领域
本发明属于食品加工技术领域,主要涉及一种荞麦冷面熟化制备方法,特别是利用纯荞麦作为功能性产品制造冷面的方法。
背景技术
现有大众化快餐满足不了日益提高的快餐的食品安全和健康理念的要求。面条在我国有着悠久的历史,深受我国各族群众的喜欢,面条产品种类繁多。其中冷面含有蛋白质、脂肪、碳水化合物,适量的食用冷面的话还可以降温、除湿、防热,是夏季必不可少的美食。
传统上,冷面中使用的面条由谷类粉末制备,例如荞麦粉、马铃薯淀粉或者甘薯淀粉,而不采用小麦面粉。例如,韩国传统食物平壤冷面和春川面条用荞麦粉制成,而咸兴冷面主要由马铃薯淀粉制成。所有这些面条都通过挤压加工的,非常有韧性且不易嚼碎。具体来说,用热水把淀粉混合物或者荞麦粉和成生面团,然后通过面条模子挤压。
荞麦蛋白质中含有丰富的赖氨酸成分,铁、锰、锌等微量元素比一般谷物丰富,而且含有丰富膳食纤维,是一般精制大米的10倍。所以荞麦具有很好的营养保健作用。荞麦含有丰富的维生素E和可溶性膳食纤维,同时还含有烟酸和芦丁(芸香甙),芦丁有降低人体血脂和胆固醇、软化血管、保护视力和预防脑血管出血的作用。它含有的烟酸成分能促进机体的新陈代谢,增强解毒能力,还具有扩张小血管和降低血液胆固醇的作用。荞麦含有丰富的镁,能促进人体纤维蛋白溶解,使血管扩张,抑制凝血块的形成,具有抗栓塞的作用,也有利于降低血清胆固醇。并且,荞麦的谷蛋白含量很低,主要的蛋白质是球蛋白。荞麦所含的必需氨基酸中的赖氨酸含量高而蛋氨酸的含量低,氨基酸模式可以与主要的谷物(如小麦、玉米、大米的赖氨酸含量较低)互补。荞麦的碳水化合物主要是淀粉。因为颗粒较细小,所以和其他谷类相比,具有容易煮熟、容易消化、容易加工的特点。荞麦含有的铁、锰、锌等微量元素也比一般谷物丰富。荞麦中的某些黄酮成分还具有抗菌、消炎、止咳、平喘、祛痰的作用。因此,荞麦还有“消炎粮食”的美称。另外这些成分还具有降低血糖的功效。祖国医学认为,荞麦性味甘平,有健脾益气、开胃宽肠、消食化滞的功效,荞麦功效明显,主治健脾消积,下气宽肠,解毒敛疮。针对肠胃积滞,泄泻有非常明显的作用。鉴于荞麦丰富的功效,长期食用荞麦,可以使高密度脂蛋白-胆固醇/总胆固醇的比值明显增加,极低密度脂蛋白-胆固醇、极低密度脂蛋白-三酸甘油、低密度脂蛋白-三酰甘油和高密度脂蛋白-三酰甘油明显降低,并使血糖降低,口服葡萄糖的耐受能力改善。由于荞麦冷面富含多种对人体有益的营养成分,具有独特的风味,深受人们的喜爱。鉴于荞麦多种优秀作用,以及冷面的特殊口感与独特的食用感受,制作荞麦冷面具有良好的市场前景。
由于荞麦中淀粉丰富,即使纤维素含量高,其面团亦容易具有粘弹性、延展性和可塑性,加工性能优良。然而,现有技术中制备冷面时,通常选择加入其它成分以制备口感更佳的冷面。例如中国专利申请号2015108181531公开了一种“即食朝鲜冷面及其加工方法”,它是用高筋粉、荞麦面、脱脂大豆粉、食盐、水和面挤压熟化成型、低温干燥制作而成,利用高温挤压膨化工艺熟化成形,但其在原材料中还添加了高筋粉,制备得到的冷面并非单纯由荞麦组成的冷面,对于相同量的冷面而言,其营养成分明显不如纯荞麦冷面的营养价值高。然而,若不添加高筋粉,通常情况下,制备的冷面延展性会受到一定程度影响,其产品稳定性不够,不耐浸煮,在沸水中煮制时极容易糊汤膨胀,质感改变,风味大为逊色,导致生产及食用过程中产生很大局限,影响其销售与普及。此外,现有技术还有中利用挤压技术解决上述难题,虽然减小了断条率、延长了储存时间,但是面条的复水性差、烹调损失率高。
目前,在食品加工行业,利用现有生产技术制备荞麦冷面时,由于工艺条件的限制,还很难达到使用简单的制备方法即生产出纯荞麦冷面的加工技术,因此,市场上还极少见到未添加其他面粉或淀粉等的纯荞麦冷面产品。
综上可以看出,随着社会发展和生活习惯的改变,消费者更需要安全、方便、健康、营养全面的食品。传统的挤压成型出冷面的冷面加工技术,存在生产能率低,生产过程中调节产品粗细、长短、形状比较繁琐,模头清洗更繁琐。更重要的是现有生产工艺不能满足面条规格按需调节的要求,设备运行不稳定、不利于实现自动化流水生产,难以形成产业规模;经济效率低,生产出的产品质量不稳定,阻碍行业发展。
本发明建立了一套荞麦冷面的生产工艺流程,通过对关键工艺步骤及参数的选择与确定,可以在不添加改良剂等添加剂或面粉增筋物质甚至不添加精粮粉,即可达到生产工艺简单并且可自动化生产,同时保证产品营养全面、营养价值高、纯荞麦冷面,且面条细腻有劲道、光泽度好,并且溜煮时不粘不混汤不断条,复水快等优点。
发明内容
为了同时满足人们对冷面口感、外观、风味、营养成分、保质期等多方面的要求,对荞麦进行预处理,再进一步送料、和面、熟化制备成荞麦冷面的过程中,解决荞麦冷面色泽不佳、需要添加其他成分制作冷面的问题。
为了实现上述发明目的,本发明提供了一种荞麦冷面的制备方法,所述方法包括以下步骤:
(1)取荞麦加工成粒度为170-180目的荞麦粉,备用;
(2)荞麦粉10-20%、橡子粉2-6%、淀粉30-40%、小麦粉25-35%、马铃薯粉1-3%、地瓜粉10-14%、盐0.6-1%、面碱0.8-1.4%,以及占干粉重量35-40%的水,混合均匀,温度35-45℃下使用双螺旋筒熟面机和面并放置20-50分钟;
(3)在100-135℃下进行膨化,膨化后的水占比的为25%至40%;
(4)挤拧形成热面饼并压出面片,热面片厚度在1-3mm内按要求任意调节;冷却到室温后按照粗、细要求切成条;
(5)按长、短要求切断之后,在50-65℃下烘干,控制水分在15-20%,定量称量进行包装。
优选的,所述步骤(2)的混合时,选用超声波处理,在300W、120kHz条件下,超声时间为20分钟。
优选的,所述步骤(3)膨化压力为15-17MPa;膨化时间10-15min。
优选的,所述步骤(5)烘干时间20-40min,控制水分优选在15%。
优选的,所述步骤(1)荞麦加入谷氨酰胺转胺酶浸泡5h,烘干后粉碎成荞麦粉;
优选的,谷氨酰胺转胺酶浸泡时间5h、酶添加量0.05ml、浸泡温度35℃、pH6.5。
优选方案中,采用如下配比制备荞麦粉15%、橡子粉4%、淀粉35%、小麦粉30%、马铃薯粉2%、地瓜粉12%、盐0.8%、面碱1.2%。
荞麦米经过谷氨酰胺转胺酶处理后,蛋白质组分的相对含量发生改变,其中球蛋白和谷蛋白的含量相对减少,使得醇溶蛋白含量相应增加,达到改善荞麦加工品质的目的。采用将荞麦加水浸泡后再烘干粉碎的方法,可以使得其口感更佳软孺易消化,并改善其冷面的成品口感。
本发明在制作荞麦冷面过程中,其中的混合步骤中采用超声波处理,可以提高荞麦粉与水或盐进行充分的混合,增加其均匀度。超声波处理条件下下混合比常规搅拌混合效果好,混合速度显著提升。
此外,刚从和面机中卸出的面团.其内部结构尚未稳定,需要经过熟化过程,才能进入下—道压片工序。对于膨化熟化的过程,现有技术中多采用多次膨化从而使其达到最佳状态。本发明仅采用一次膨化,并且膨化时间短、温度低,通过与混合、和面等步骤的结合,仅通过一次就可以达到本发明多方面的目的,操作简便,易于生产。此外,本发明通过一次膨化,可以略过熟化步骤,仅需放置室温,仍可将面粉中的还原性氢团硫氢键转化为双硫键,从而使面粉色泽变白,物理性能得到改善的变化,发明人经过反复研究,意外的发现,在混合过程中使用的超声波处理步骤,在将面粉色泽变白物理性能得以改善方面,有着不可或缺的作用。
本发明通过超声处理结合混合方法,可以显著提高荞麦冷面的细腻、均匀口感,与传统混合后和面的方法相比,其细腻度、均匀度有较大提升。并且,申请人意外的发现,通过超声波处理混合的方法,可以额外的改善荞麦冷面的光泽度,从而使面粉色泽变白,不再是传统荞麦冷面的黯淡色泽。
本发明通过多步骤的结合作用,得到的荞麦冷面具有优良的结合性以及适当的延伸性,减少了荞麦冷面口感粗糙的问题;通过超声波处理,增加了原料间的混合均匀度,进一步改善了荞麦冷面的光泽度,无需添加任何添加剂或面粉改良剂或精粮等,即可以使得荞麦冷面光泽度高,冷面处于黄趋向白皙的色泽。此外,通过控制膨化熟化以及烘干等操作条件,进一步使得在不添加任何非荞麦原料的前提下,保证制得的荞麦冷面柔韧性适当、弹性足、耐浸泡、复水快、水煮时耐煮性好,且生产工艺简单,操作方便,适用于大量工业化生产。
具体实施方式
实施例1
一种荞麦冷面的制备方法,包括以下步骤:
(1)取荞麦加入谷氨酰胺转胺酶浸泡,烘干后粉碎成粒度为170-180目的荞麦粉,谷氨酰胺转胺酶浸泡时间5h、酶添加量0.05ml、浸泡温度35℃、pH6.5,备用;
(2)以荞麦粉15%、橡子粉4%、淀粉35%、小麦粉30%、马铃薯粉2%、地瓜粉12%、盐0.8%、面碱1.2%比例准备100重量份干粉,加入25-60重量份水混合均匀,温度35-40℃下使用双螺旋筒熟面机和面并放置20-50分钟;
(3)在100-135℃下进行膨化;膨化压力为15MPa;膨化时间15min
(4)挤拧形成热面饼并压出面片,热面片厚度在1-3mm内按要求任意调节;冷却到室温后按照粗、细要求切成条;
(5)按长、短要求切断之后,在55℃下烘干30min,控制水分在15%,定量称量进行包装。
实施例2
一种荞麦冷面的制备方法,包括以下步骤:
(1)取荞麦加入谷氨酰胺转胺酶浸泡,烘干后粉碎成粒度为170-180目的荞麦粉,谷氨酰胺转胺酶浸泡时间5h、酶添加量0.05ml、浸泡温度35℃、pH6.5,备用;
(2)以荞麦粉15%、橡子粉4%、淀粉35%、小麦粉30%、马铃薯粉2%、地瓜粉12%、盐0.8%、面碱1.2%比例准备100重量份干粉,加入25-60重量份水,选用超声波处理混合均匀,在300W、120kHz条件下,超声时间为20分钟,混合均匀后在温度35-40℃下使用双螺旋筒熟面机和面并放置20-50分钟;
(3)在100-135℃下进行膨化;膨化压力为15MPa;膨化时间15min
(4)挤拧形成热面饼并压出面片,热面片厚度在1-3mm内按要求任意调节;冷却到室温后按照粗、细要求切成条;
(5)按长、短要求切断之后,在55℃下烘干30min,控制水分在15%,定量称量进行包装。
对比例1
一种荞麦冷面的制备方法,包括以下步骤:
(1)取荞麦加入水浸泡5h,烘干后粉碎成粒度为170-180目的荞麦粉,备用;
(2)以荞麦粉15%、橡子粉4%、淀粉35%、小麦粉30%、马铃薯粉2%、地瓜粉12%、盐0.8%、面碱1.2%比例准备100重量份干粉,加入25-60重量份水,混合均匀,温度35-40℃下使用双螺旋筒熟面机和面并放置20-50分钟;
(3)在100-135℃下进行膨化;膨化压力为15MPa;膨化时间15min;
(4)挤拧形成热面饼并压出面片,热面片厚度在1-3mm内按要求任意调节;冷却到室温后按照粗、细要求切成条;
(5)按长、短要求切断之后,在55℃下烘干30min,控制水分在15%,定量称量进行包装。
对比例2
一种荞麦冷面的制备方法,包括以下步骤:
(1)取荞麦加入水浸泡5h,烘干后粉碎成粒度为170-180目的荞麦粉,备用;
(2)以荞麦粉15%、橡子粉4%、淀粉35%、小麦粉30%、马铃薯粉2%、地瓜粉12%、盐0.8%、面碱1.2%比例准备100重量份干粉,加入25-60重量份水,选用超声波处理混合均匀,在300W、120kHz条件下,超声时间为20分钟,混合均匀后在温度35-40℃下使用双螺旋筒熟面机和面并放置20-50分钟;
(3)在100-135℃下进行膨化;膨化压力为15MPa;膨化时间15min
(4)挤拧形成热面饼并压出面片,热面片厚度在1-3mm内按要求任意调节;冷却到室温后按照粗、细要求切成条;
(5)按长、短要求切断之后,在55℃下烘干30min,控制水分在15%,定量称量进行包装。
对比例3
一种荞麦冷面的制备方法,包括以下步骤:
(1)取荞麦粉碎成粒度为170-180目的荞麦粉,备用;
(2)以荞麦粉15%、橡子粉4%、淀粉35%、小麦粉30%、马铃薯粉2%、地瓜粉12%、盐0.8%、面碱1.2%比例准备100重量份干粉,加入25-60重量份水,选用超声波处理混合均匀,在300W、120kHz条件下,超声时间为20分钟,混合均匀后在温度35-40℃下使用双螺旋筒熟面机和面并放置20-50分钟;
(3)在100-135℃下进行膨化;膨化压力为15MPa;膨化时间15min
(4)挤拧形成热面饼并压出面片,热面片厚度在1-3mm内按要求任意调节;冷却到室温后按照粗、细要求切成条;
(5)按长、短要求切断之后,在55℃下烘干30min,控制水分在15%,定量称量进行包装。
对比试验1:荞麦冷面的色泽、烹调性、风味口感进行对比,本节通过对膨化工艺参数及烘干工艺参数以及超声波处理混合的研究,进行对比试验的感官评分。
表1不同方法对产品质构的影响
序号 | 色泽 | 烹调性 | 风味口感 | 理化指标 | 卫生指标 |
实验组1 | 7.81±0.32 | 7.45±0.29 | 8.00±0.14 | 符合要求 | 符合要求 |
实验组2 | 8.39±0.62 | 8.49±0.35 | 8.12±0.23 | 符合要求 | 符合要求 |
对比例1 | 5.17±0.26 | 6.23±0.23 | 7.59±0.64 | 符合要求 | 符合要求 |
对比例2 | 6.43±0.21 | 6.77±0.54 | 7.34±0.91 | 不符合 | 符合要求 |
对比例3 | 6.11±0.33 | 6.31±0.41 | 7.48±0.34 | 符合要求 | 不符合 |
注:同一列不同字母代表显著差异(P<0.05);N=8;感官评分采用0-9制,分值标准如下:极好,9;非常好,8;好,7;可接受,6;差<6。
注:理化指标:水分含量为10.0%~20.0%,脂肪酸值(湿基)≤80,盐分(以氯化钠计)≤2%,铅(以Pb计)≤0.5毫克/千克,砷(以As计)≤0.5毫克/千克。
卫生指标:细菌总数≤1000个/克,大肠杆菌群≤30个/100克,致病菌不得检出。
感官指标:色泽至少为淡黄色,无霉味、酸味及其他异味,无外来杂质,不整齐度不高于15%,其中自然断条率不超过10%。
其中感官指标中:
色泽:具有产品应有的颜色,均匀一致、有光泽,白度越高评分越高;
烹调性:煮熟后口感不粘,不牙碜,柔软爽口;
风味口感:具有产品应有的气味,无酸味、霉味及其他异味。
从上表1中可以看出,与对比例1、2、3组相比,实施例1、2组样品风味口感评分有所增高,但增高比例不明显。然而,与对比例1、2、3组相比,实施例1、2组样品色泽、烹调性评分明显提高,并且生产的冷面的理化指标及卫生指标均明显符合标准,煮熟或浸泡后口感不粘,不牙碜,柔软爽口,不易断条;色泽较白。与实施例1组相比,实施例2组样品色泽、烹调性评分更有明显提高,并且生产的冷面的理化指标及卫生指标均明显符合标注,特别是色泽方面,实施例2组的样品的光泽度较实施例1组的样品的光泽度也有明显改善,蒸煮或浸泡口感明显优于实施例1组。进一步说明了本发明制备方法中各工艺步骤及参数之间具有很好的配合及协同作用,在改善产品光泽度、改善冷面粗糙口感等方面以及提高其烹饪性方面均发挥着重要作用。
以上所述仅为本发明的较佳实施例,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种荞麦冷面的制备方法,所述方法包括以下步骤:
(1)取荞麦加工成粒度为170-180目的荞麦粉,备用;
(2)荞麦粉10-20%、橡子粉2-6%、淀粉30-40%、小麦粉25-35%、马铃薯粉1-3%、地瓜粉10-14%、盐0.6-1%、面碱0.8-1.4%,以及占干粉重量35-40%的水,混合均匀,温度35-45℃下使用双螺旋筒熟面机和面并放置20-50分钟;
(3)在100-135℃下进行膨化,膨化后的水占比为25%至40%;
(4)挤拧形成热面饼并压出面片,热面片厚度在1-3mm内按要求任意调节;冷却到室温后按照粗、细要求切成条;
(5)按长、短要求切断之后,在50-65℃下烘干,控制水分在15-20%,定量称量进行包装;
所述步骤(2)的混合时,选用超声波处理,在300 W、120 kHz条件下,超声时间为20分钟;
荞麦加入谷氨酰胺转氨酶浸泡5h,烘干后粉碎成荞麦粉。
2.根据权利要求1所述的荞麦冷面的制备方法,其特征在于,所述步骤(3)膨化压力为15-17MPa;膨化时间10-15min。
3.根据权利要求1-2任一项所述的荞麦冷面的制备方法,其特征在于,所述步骤(5)烘干时间20-40min,控制水分在15%。
4.根据权利要求1-2任一项所述的荞麦冷面的制备方法,其特征在于,其中荞麦粉15%、橡子粉4%、淀粉35%、小麦粉30%、马铃薯粉2%、地瓜粉12%、盐0.8%、面碱1.2%。
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