CN108450774A - 一种富硒黑番茄营养发酵面条及其制备方法 - Google Patents
一种富硒黑番茄营养发酵面条及其制备方法 Download PDFInfo
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- CN108450774A CN108450774A CN201810021222.XA CN201810021222A CN108450774A CN 108450774 A CN108450774 A CN 108450774A CN 201810021222 A CN201810021222 A CN 201810021222A CN 108450774 A CN108450774 A CN 108450774A
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- selenium
- noodles
- rich black
- tomato
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- C—CHEMISTRY; METALLURGY
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明属于保健食品领域,公开了一种富硒黑番茄营养发酵面条及其制备方法,由以下重量份组成:富硒黑番茄15‑20份、大蒜提取物0.5‑1份、洋葱皮提取物0.5‑1份、绿茶粉3‑5份、海藻酸钠0.2‑0.4份、酵母粉1‑1.5份、食盐1‑2份、小麦粉70‑80份。本发明添加了富硒黑番茄、大蒜提取物、洋葱皮提取物、绿茶粉复配作为功效成分制作面条,使制得的面条能够为老年人机体提供所需的硒元素,并与全面的维生素、矿物质共同作用,强化老年人机体的抗氧化作用,调节机体脂代谢,修复血管壁,延缓血管老化并有效调节老年人免疫功能,达到预防和治疗心肌梗塞、冠心病、中风等心血管疾病及其并发症的显著效果。
Description
技术领域
本发明涉及保健食品技术领域,具体涉及一种富硒黑番茄营养发酵面条及其制备方法。
背景技术
随着人们生活水平的提高,保健意识的增强,人的寿命也随之延长。人口老龄化已成为全球关注的社会问题,我国是世界上拥有老龄人口最多的国家,也是老龄人口增长最快的国家。人口老龄化给社会的经济发展和医疗保健等事业带来巨大影响。在影响老年人健康长寿和生命质量的主要疾病中,老年心血管疾病如高血压、脑血管病、心力衰竭、心肌梗死,是一个重要的危险因素。目前来说,对于老年人而言,心血管疾病的发病率日益增加,患者血管及心脏功能容易受损,循环系统也容易存在异常,对患者造成极大痛苦。
随着社会经济发展和进步,生活质量不断提高,人们对膳食营养和保健功能的追求也日益递增,绿色食品、无公害蔬菜、有机食品在市场的消费份额不断增大,且具有更大的发展空间。面条是我国传统的主食之一,在功能食品开发的大潮流下,人们也在不断研发面条新品种。现如今已有不少心血管疾病相关的保健面条发明专利申请,如中国申请《一种复合营养面条及其制作方法》(专利申请号:CN201310245389.1)、中国申请《一种大豆面条》(专利申请号:CN200410039097.3)、中国申请《一种糌粑面条》(专利申请号:CN201410413438.2)、中国申请《一种青稞面条》(专利申请号:CN200610124216.4),这些发明专利所制备的面条都具有一定防治心血管疾病的效果,但是其成分单一,缺乏病理针对性,只具有对高血压、高血脂、高血糖、心血管疾病等慢性疾病笼统的保健效果,而针对的人群也相对较广泛,缺乏对老年人体质特点的科学认识以及老年人机体生理生化代谢特征的系统了解,导致无法达到防治心血管疾病的显著效果。
发明内容
为了解决上述问题,本发明提供了一种富硒黑番茄发酵面条及其制备方法,添加了富硒黑番茄、大蒜提取物、洋葱皮提取物、绿茶粉复配作为功效成分制作面条,使制得的面条能够为老年人机体提供所需的硒元素,并与全面的维生素、矿物质共同作用,强化老年人机体的抗氧化作用,调节机体脂代谢,修复血管壁,延缓血管老化并有效调节老年人免疫功能,达到预防和治疗心肌梗塞、冠心病、中风等心血管疾病及其并发症的显著效果。
本发明可以通过以下技术方案来实现:
一种富硒黑番茄营养发酵面条,由以下重量份组成:富硒黑番茄15-20份、大蒜提取物0.5-1份、洋葱皮提取物0.5-1份、绿茶粉3-5份、海藻酸钠0.2-0.4份、酵母粉1-1.5份、食盐1-2份、小麦粉70-80份。
优选地,一种富硒黑番茄营养发酵面条,由以下重量份组成:富硒黑番茄17.5份、大蒜提取物0.75份、洋葱皮提取物0.75份、绿茶粉4份、海藻酸钠0.3份、酵母粉1.25份、食盐1.5份、小麦粉75份。
优选地,所述绿茶粉是将绿茶茶叶经真空干燥至水分含量在6%以下,然后经超微粉碎机中粉碎10min,过300目筛的超微绿茶粉。
优选地,所述富硒黑番茄是用加硒营养液水培培育收获所得,所述加硒营养液的组成成分为:硝酸钙0.55-0.85g、硝酸钾0.3-0.45g、硝酸铵0.045-0.07g、磷酸二氢钾0.08-0.12g、硫酸镁0.3-0.4g、氯化亚铁0.1-0.2g、硼酸2-3.5mg、硼砂3.5-6.5mg、硫酸锰1.7-2.5mg、硫酸铜0.03-0.07mg、硫酸锌0.18-0.26mg、钼酸铵0.18-0.226mg、亚硒酸钠0.04-0.08mg,水1000ml,所述加硒营养液pH值为5.5-6.5。
优选地,所述大蒜提取物的制备方法为:取新鲜大蒜捣碎后,按料液比为1:20加入蒸馏水在90℃下浸提3次,每次2h,过滤,合并3次滤液,加入90%乙醇至滤液醇含量为80%,静置24h,过滤,然后在-55℃下真空冷冻干燥,得到大蒜提取物。
优选地,所述洋葱皮提取物的制备方法为:取洋葱皮按料液比为1:17加入蒸馏水,在85℃下提取4h,过滤,取滤渣按料液比为1:16加入70%乙醇溶液,然后在80℃下提取4h,过滤,合并2次滤液,将滤液真空抽滤后,旋转蒸发浓缩至糖度为4,然后在-55℃下冷冻干燥,得到洋葱皮提取物。
本发明还提供一种富硒黑番茄营养发酵面条的制备方法,包括如下步骤:
(1)取富硒黑番茄用清水清洗干净后,放入沸水中漂烫5min,取出,切成小块,放入高速匀浆机中匀浆2-3min,得到富硒黑番茄浆;
(2)取茶粉、酵母粉、海藻酸钠、食盐混合,加入20-25份水溶解,放置10min,加入富硒黑番茄浆,搅拌均匀后,用胶体磨胶磨至2-50目,得到混合液;
(3)将大蒜提取物、洋葱皮提取物和步骤(2)的混合液加入到小麦粉中,搅拌均匀,在25-30℃下和面15-20min,然后置于30℃恒温发酵箱中,连续发酵18h,得到发酵面团;
(4)将步骤(3)的发酵面团置于20-30℃下静置熟化30min;
(5)将步骤(4)熟化后的面团在小型压面机上反复压片以形成组织细密、互相黏连、厚薄均匀、平整光滑的面带,再经切条机切成宽窄2mm的湿面条;
(6)将步骤(5)的湿面条置于烘房中干燥至面条含水量14%以下,得到本发明的富硒黑番茄营养发酵面条。
本发明所述各主要功效成分作用机理如下:
绿茶是未经发酵制成的茶,含有的茶多酚、儿茶素、叶绿素、咖啡碱、氨基酸、维生素等营养成分也较多,对防衰老、防癌、抗癌、杀菌、消炎等具有特殊效果,特别是其所含的茶多酚和其他类黄酮具有潜在的抗慢性心血管疾病作用,能改善血管卫生,减少血管阻塞引发心脏病的可能性,能在血管内发挥强大的抗血栓及抗血小板凝聚作用,同时还有防治动脉硬化的功能。
黑番茄具有保护肝脏、营养心肌、降低血压,其所含维生素P有类似阿司匹林的作用,可降低血液粘稠度,保护血管,能防治高血压,对冠心病和肝脏病人有辅助治疗的作用。黑番茄还含有大量的花青素、维生素C等抗氧化剂,能提高机体的抗氧化作用。硒是人体必需的微量元素,能提高人体免疫,促进淋巴细胞的增殖及抗体和免疫球蛋白的合成,还与维生素E、大蒜素、亚油酸、锗、锌等营养素具有协同抗氧化的功效,增加抗氧化活性。
大蒜含有含硫化合物、微量元素、长氧化物歧化酶等成分,使其具有广泛的生理活性,如抗菌消炎、抗癌、预防和治疗心血管疾病、保护肝脏和提高体细胞的免疫功能等,其中含硫化合物不仅能明显抑制血小板聚集,降低血压,改善血流纤溶活性和外周微循环,显著降低血液粘度,改善红细胞聚集,具有抗动脉粥样硬化、扩张血管等作用,还能改善心肌细胞线粒体功能,减轻心肌损伤,从而具有抗心肌缺血作用。
洋葱皮富含纤维、酚类化合物、黄酮醇以及硫磺化合物等有益健康的成分,可降低患心血管疾病,胃肠不适,结肠癌,II型糖尿病和肥胖症的风险,本发明从洋葱皮中提取其有效成分,能够防治血小板积聚,改善血液流通,减少多余胆固醇在血管壁的沉积,具有清洗血管的作用,从而能预防动脉硬化及心脏病等循环系统疾病的发生。
本发明具备以下有益效果:
本发明提供的一种富硒黑番茄营养发酵面条及其制备方法,针对老年人机体代谢规律与体质特点,弥补了面食制作技术相关现有技术中原料成分笼统,缺乏针对性的缺陷,富硒黑番茄、大蒜提取物、洋葱皮提取物、绿茶粉复配作为功效成分制作面条,使制得的面条能够为老年人机体提供所需的硒元素,并与全面的维生素、矿物质共同作用,强化老年人机体的抗氧化作用,调节机体脂代谢,修复血管壁,延缓血管老化并有效调节老年人免疫功能,达到预防和治疗心肌梗塞、冠心病、中风等心血管疾病及其并发症的显著效果。另外,本发明还用绿茶粉和富硒黑番茄复配作为调味剂,不仅能够掩盖大蒜提取物、洋葱皮提取物的不良口感,还能使制得的面条具有清新自然、酸甜可口的口感,且为老年人机体提供均衡的膳食营养,帮助改善老年人机体代谢功能,增强机体免疫力,提高机体对心血管疾病及其并发症的抵御能力,方便安全而有效地帮助老年人远离心血管疾病的危害,提高老年人的生活质量和生存质量,具有广阔的市场前景。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种富硒黑番茄营养发酵面条,由以下重量份组成:富硒黑番茄15份、大蒜提取物1份、洋葱皮提取物0.5份、绿茶粉5份、海藻酸钠0.2份、酵母粉1.5份、食盐1份、小麦粉80份。
所述绿茶粉是将绿茶茶叶经真空干燥至水分含量在6%以下,然后经超微粉碎机中粉碎10min,过300目筛的超微绿茶粉。
所述富硒黑番茄是用加硒营养液水培培育收获所得,所述加硒营养液的组成成分为:硝酸钙0.55-0.85g、硝酸钾0.3-0.45g、硝酸铵0.045-0.07g、磷酸二氢钾0.08-0.12g、硫酸镁0.3-0.4g、氯化亚铁0.1-0.2g、硼酸2-3.5mg、硼砂3.5-6.5mg、硫酸锰1.7-2.5mg、硫酸铜0.03-0.07mg、硫酸锌0.18-0.26mg、钼酸铵0.18-0.226mg、亚硒酸钠0.04-0.08mg,水1000ml,所述加硒营养液pH值为5.5-6.5。
所述大蒜提取物的制备方法为:取新鲜大蒜捣碎后,按料液比为1:20加入蒸馏水在90℃下浸提3次,每次2h,过滤,合并3次滤液,加入90%乙醇至滤液醇含量为80%,静置24h,过滤,然后在-55℃下真空冷冻干燥,得到大蒜提取物。
所述洋葱皮提取物的制备方法为:取洋葱皮按料液比为1:17加入蒸馏水,在85℃下提取4h,过滤,取滤渣按料液比为1:16加入70%乙醇溶液,然后在80℃下提取4h,过滤,合并2次滤液,将滤液真空抽滤后,旋转蒸发浓缩至糖度为4,然后在-55℃下冷冻干燥,得到洋葱皮提取物。
上述一种富硒黑番茄营养发酵面条的制备方法,包括以下步骤:
(1)取富硒黑番茄用清水清洗干净后,放入沸水中漂烫5min,取出,切成小块,放入高速匀浆机中匀浆2-3min,得到富硒黑番茄浆;
(2)取茶粉、酵母粉、海藻酸钠、食盐混合,加入20-25份水溶解,放置10min,加入富硒黑番茄浆,搅拌均匀后,用胶体磨胶磨至2-50目,得到混合液;
(3)将大蒜提取物、洋葱皮提取物和步骤(2)的混合液加入到小麦粉中,搅拌均匀,在25-30℃下和面15-20min,然后置于30℃恒温发酵箱中,连续发酵18h,得到发酵面团;
(4)将步骤(3)的发酵面团置于20-30℃下静置熟化30min;
(5)将步骤(4)熟化后的面团在小型压面机上反复压片以形成组织细密、互相黏连、厚薄均匀、平整光滑的面带,再经切条机切成宽窄2mm的湿面条;
(6)将步骤(5)的湿面条置于烘房中干燥至面条含水量14%以下,得到本发明的富硒黑番茄营养发酵面条。
实施例2
一种富硒黑番茄营养发酵面条,由以下重量份组成:富硒黑番茄20份、大蒜提取物0.5份、洋葱皮提取物1份、绿茶粉3份、海藻酸钠0.4份、酵母粉1份、食盐2份、小麦粉70份。
实施例3
一种富硒黑番茄营养发酵面条,由以下重量份组成:富硒黑番茄17.5份、大蒜提取物0.75份、洋葱皮提取物0.75份、绿茶粉4份、海藻酸钠0.3份、酵母粉1.25份、食盐1.5份、小麦粉75份。
对比例1
与实施例1的区别在于,原料配方中没有添加富硒黑番茄,具体为:大蒜提取物1份、洋葱皮提取物0.5份、绿茶粉5份、海藻酸钠0.2份、酵母粉1.5份、食盐1份、小麦粉80份。
对比例2
与实施例1的区别在于,原料配方中没有添加大蒜提取物,具体为:富硒黑番茄15份、洋葱皮提取物0.5份、绿茶粉5份、海藻酸钠0.2份、酵母粉1.5份、食盐1份、小麦粉80份。
对比例3
与实施例1的区别在于,原料配方中没有添加洋葱皮提取物,具体为:富硒黑番茄15份、大蒜提取物1份、绿茶粉5份、海藻酸钠0.2份、酵母粉1.5份、食盐1份、小麦粉80份。
对比例4
与实施例1的区别在于,原料配方中没有添加绿茶粉,具体为:富硒黑番茄15份、大蒜提取物1份、洋葱皮提取物0.5份、海藻酸钠0.2份、酵母粉1.5份、食盐1份、小麦粉80份。
功效验证
试验例1
选择70只体重20-24g的雄性健康小鼠进行实验,随机分成7组,每组10只,每组小鼠每天灌胃甲基硫氧嘧啶猪油混合物0.1mL/10g(取猪油20g加热融化,加入甲基硫氧嘧啶1g,搅拌均匀,即得甲基硫氧嘧啶猪油混合物),一共灌胃2周,构建动脉硬化模型小鼠。每组小鼠每天灌胃本发明实施例1-3和对比例1-4制备的面条煮熟面糊20g/kg,共4周,各组的其他培养条件相同。实验结束后,分别对小鼠进行如下指标检测:血清总胆固醇含量(TC)、血清甘油三酯含量(TG)、血清高密度脂蛋白(HDL-C)、低密度脂蛋白(LDL-C)含量。测定结果如下表1所示:
表1动脉硬化模型小鼠血清指标测定结果
如上表1所示,通过实施例1与对比例1的对比可知,在本发明制备的面条中添加富硒黑番茄,可将动脉硬化模型小鼠的血清总胆固醇含量、甘油三酯含量、低密度脂蛋白含量降低33.1%、82.8%和69.1%,并将血清高密度脂蛋白含量提高55.1%;通过实施例1与对比例2的对比可知,在本发明制备的面条中添加大蒜提取物,可将动脉硬化模型小鼠的血清总胆固醇含量、甘油三酯含量、低密度脂蛋白含量降低36.3%、74.2%和72.9%,并将血清高密度脂蛋白含量提高51.5%;通过实施例1与对比例3的对比可知,在本发明制备的面条中添加洋葱皮提取物,可将动脉硬化模型小鼠的血清总胆固醇含量、甘油三酯含量、低密度脂蛋白含量降低32.9%、74.1%和88.9%,并将血清高密度脂蛋白含量提高39.9%;通过实施例1与对比例4的对比可知,在本发明制备的面条中添加绿茶粉,可将动脉硬化模型小鼠的血清总胆固醇含量、甘油三酯含量、低密度脂蛋白含量降低21.2%、39.9%和29.3%,并将血清高密度脂蛋白含量提高91.9%。
综上所述,在本发明制备的面条中添加富硒黑番茄、大蒜提取物、洋葱皮提取物、绿茶粉进行复配制作面条,制得的面条可显著降低动脉硬化模型小鼠的血清胆固醇含量、甘油三酯含量和低密度脂蛋白含量,并有效提高血清高密度蛋白含量,调节机体脂代谢,降低血液粘度,改善动脉硬化和心肌梗塞症状,具有防治心血管疾病的显著效果。
试验例2
选择70只体重26-30g的雄性健康小鼠进行实验,随机分成7组,每组10只,每组小鼠每天灌胃高脂饲料,灌胃量为正常小鼠摄食量的60%,一共灌胃4周,构建冠心病模型小鼠。每组小鼠每天灌胃本发明实施例1-3和对比例1-4制备的面条煮熟面糊24g/kg,共4周,各组的其他培养条件相同。实验结束后,分别对小鼠进行血液抗氧化酶活性及丙二醛含量检测,包括全血GSH-Px、红细胞SOD、血清CAT和血清MDA。测定结果如下表2所示:
表2冠心病模型小鼠血液指标测定结果
如上表2所示,通过实施例1与对比例1的对比可知,在本发明制备的面条中添加富硒黑番茄,可将冠心病模型小鼠的全血GSH-Px活性、红细胞SOD活性、血清CAT活性提高12.2%、15.2%和39.3%,并将血清MDA含量降低24.0%;通过实施例1与对比例2的对比可知,在本发明制备的面条中添加大蒜提取物,可将冠心病模型小鼠的全血GSH-Px活性、红细胞SOD活性、血清CAT活性提高28.0%、31.1%和50.9%,并将血清MDA含量降低28.8%;通过实施例1与对比例3的对比可知,在本发明制备的面条中添加洋葱皮提取物,可将冠心病模型小鼠的全血GSH-Px活性、红细胞SOD活性、血清CAT活性提高5.9%、8.1%和45.5%,并将血清MDA含量降低24.6%;通过实施例1与对比例4的对比可知,在本发明制备的面条中添加绿茶粉,可将冠心病模型小鼠的全血GSH-Px活性、红细胞SOD活性、血清CAT活性提高24.3%、28.5%和68.0%,并将血清MDA含量降低30.6%。
综上所述,在本发明制备的面条中添加富硒黑番茄、大蒜提取物、洋葱皮提取物、绿茶粉进行复配制作面条,制得的面条可显著提高冠心病模型小鼠血液抗氧化酶的活性和有效清除血液丙二醛含量,能够提高红细胞免疫功能和抗氧化能力,保护动脉血管壁上的细胞膜完整,具有防治心肌梗塞、冠心病、中风等心血管疾病的显著效果。
以上所述实施例仅表达了本发明的几种实施方式,其描述较为具体和详细,但并不能因此而理解为对本发明专利范围的限制。应当指出的是,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形和改进,这些都属于本发明的保护范围。
Claims (7)
1.一种富硒黑番茄营养发酵面条,其特征在于,由以下重量份组成:富硒黑番茄15-20份、大蒜提取物0.5-1份、洋葱皮提取物0.5-1份、绿茶粉3-5份、海藻酸钠0.2-0.4份、酵母粉1-1.5份、食盐1-2份、小麦粉70-80份。
2.根据权利要求1所述的一种富硒黑番茄营养发酵面条,其特征在于,由以下重量份组成:富硒黑番茄17.5份、大蒜提取物0.75份、洋葱皮提取物0.75份、绿茶粉4份、海藻酸钠0.3份、酵母粉1.25份、食盐1.5份、小麦粉75份。
3.根据权利要求1或2所述的一种富硒黑番茄营养发酵面条,其特征在于,所述绿茶粉是将绿茶茶叶经真空干燥至水分含量在6%以下,然后经超微粉碎机中粉碎10min,过300目筛的超微绿茶粉。
4.根据权利要求1或2所述的一种富硒黑番茄营养发酵面条,其特征在于,所述富硒黑番茄是用加硒营养液水培培育收获所得,所述加硒营养液的组成成分为:硝酸钙0.55-0.85g、硝酸钾0.3-0.45g、硝酸铵0.045-0.07g、磷酸二氢钾0.08-0.12g、硫酸镁0.3-0.4g、氯化亚铁0.1-0.2g、硼酸2-3.5mg、硼砂3.5-6.5mg、硫酸锰1.7-2.5mg、硫酸铜0.03-0.07mg、硫酸锌0.18-0.26mg、钼酸铵0.18-0.226mg、亚硒酸钠0.04-0.08mg,水1000ml,所述加硒营养液pH值为5.5-6.5。
5.根据权利要求1或2所述的一种富硒黑番茄营养发酵面条,其特征在于,所述大蒜提取物的制备方法为:取新鲜大蒜捣碎后,按料液比为1:20加入蒸馏水在90℃下浸提3次,每次2h,过滤,合并3次滤液,加入90%乙醇至滤液醇含量为80%,静置24h,过滤,然后在-55℃下真空冷冻干燥,得到大蒜提取物。
6.根据权利要求1或2所述的一种富硒黑番茄营养发酵面条,其特征在于,所述洋葱皮提取物的制备方法为:取洋葱皮按料液比为1:17加入蒸馏水,在85℃下提取4h,过滤,取滤渣按料液比为1:16加入70%乙醇溶液,然后在80℃下提取4h,过滤,合并2次滤液,将滤液真空抽滤后,旋转蒸发浓缩至糖度为4,然后在-55℃下冷冻干燥,得到洋葱皮提取物。
7.一种制备如权利要求1-7任一项所述的一种富硒黑番茄营养发酵面条的方法,其特征在于,包括以下步骤:
(1)取富硒黑番茄用清水清洗干净后,放入沸水中漂烫5min,取出,切成小块,放入高速匀浆机中匀浆2-3min,得到富硒黑番茄浆;
(2)取茶粉、酵母粉、海藻酸钠、食盐混合,加入20-25份水溶解,放置10min,加入富硒黑番茄浆,搅拌均匀后,用胶体磨胶磨至2-50目,得到混合液;
(3)将大蒜提取物、洋葱皮提取物和步骤(2)的混合液加入到小麦粉中,搅拌均匀,在25-30℃下和面15-20min,然后置于30℃恒温发酵箱中,连续发酵18h,得到发酵面团;
(4)将步骤(3)的发酵面团置于20-30℃下静置熟化30min;
(5)将步骤(4)熟化后的面团在小型压面机上反复压片以形成组织细密、互相黏连、厚薄均匀、平整光滑的面带,再经切条机切成宽窄2mm的湿面条;
(6)将步骤(5)的湿面条置于烘房中干燥至面条含水量14%以下,得到本发明的富硒黑番茄营养发酵面条。
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