CN108522584A - 天然新口感的方法制作的面食 - Google Patents
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Abstract
一种天然新口感的方法制作的面食。收集到新鲜的液态猪血,均匀加入盐让猪血凝固,把固体猪血直接加入面粉中,并用棍棒搅拌,搅拌到固体猪血变成小颗粒为止,搅拌好了的含有猪血颗粒的混合物,经过烹饪,得到入口松软的面包,一般按照血和面粉1:3左右的体积比例;这里根据实验推荐当大部分固体猪血颗粒直径达到2毫米左右时效果较好,再采用纳米技术,如利用改性的壳聚糖、改性复乳法包埋等包裹:血红蛋白等物质,制成的纳米液体,灭菌以后,纳米液体直接喷涂在做好的面包表面。使生产环节简单、原料特别是人工添加剂尽可能少,创造一种新的口味口感的天然健康的面包。
Description
技术领域
本发明涉及新口感制作的面食的技术领域,更具体地说,特别涉及采用天然原材料或保全天然材料的天然新口感的方法制作的面食的技术领域。
背景技术
目前的食品添加剂很多,特别是人工的,很多对人体健康不利,比如一些人工的发酵剂,或者有些生产环节消耗时间长,随着物质生活的丰富,人们对于食品会提出更多要求,比如:新口感、健康。而一些纤维比较多的植物粉末,制作糕点时添加发酵剂发酵效果不好,导致口感不好。
发明内容
本发明目的在于采用天然健康的方法和原材料来创造一种新的口感的面食面包,面粉不需要加入发酵剂,做出的面包也而能达到更加松软可口的效果,再进一步的处理还能达到入口松软,但咀嚼起来很有嚼劲,得到了特别的口感的面包,甚至感官特别、营养物质保全的面包。
本发明的新的制作方法是:采用植物粉末,采用血液,为了便于说明,以下以面粉和猪血为例进行说明。新鲜的液态猪血,均匀地加入盐等能导致猪血凝固成固态的东西,把固体猪血直接加入面粉中,一般按照1:3左右的体积比例,并用棍棒等搅拌,搅拌到固体猪血变成小颗粒为止,这里根据实验推荐当搅拌到大部分固体猪血颗粒直径达到2毫米左右时效果较好。本发明的这种方法在搅拌过程中能够把固体猪血搅成小颗粒,同时又能把面粉搅拌均匀。
搅拌好了的含有猪血颗粒的混合物面团,面粉不需要加入任何发酵剂,经过烹饪,就能够得到入口松软的面包。特别是对于一些碳水化合物含量少的植物粉末,加酵母效果差,而且酵母充分发酵醒发用的时间特别长,不利于生产,用本方法更好。
进一步的增加口感,让面包入口咀嚼起来很有嚼劲,则把搅拌好的混合物,不用水蒸气蒸熟,而是采用微波炉烹饪、或是烤箱等烤制的方式,而且煮的时间比正常延长一倍左右,或是直接采用已煮熟的猪血块处理成颗粒后再放入面粉中搅拌成混合物再烹饪,由于超长时间地烹饪,则猪血颗粒就会严重脱水,收缩,变得有弹性、韧性,均匀布满着面包,就会令到面包入口松软,但咀嚼起来很有嚼劲,有特别的口感。
公知的猪血配西洋菜是一味有药补功效的食物,通常的做法是西洋菜猪红汤,猪血又称猪红。而本发明开创了一种新的形态,把西洋菜配猪红从液态改为固体,便于携带、保存,先把西洋菜切碎,在猪血颗粒和面粉搅拌好的混合物中心放入西洋菜,然后再进行烹饪。熟了以后,就变成外披猪血内含西洋菜的固体食物。这种新的形态,保留了猪血配西洋菜的功效,而且便于携带、保存,不用加热也能吃,非常方便。
因猪血等血液有股特别的腥味,做成面包后,闻起来或吃起来都有这种味道,我们小组通过实验,顺着这种味道,寻找合味的东西来配合,即另外再加入其它天然的东西,做成面包后请实验组10个不同年龄阶层的人品尝,最后选定了两种最优的方法,放入少许糖,一种是在猪血颗粒和面粉的混合物中加入可可,发现烹饪后的面包,可可与猪血的味道合起来,类似巧克力的味道更浓,即这样的制作方法和搭配,极大地促进了这款面包的巧克力味道和颜色。通过实验组10个不同年龄阶层的人品尝,单单面粉和水搅拌制作的面包要达到这么浓的味道,需要放3倍左右可可的量。
或者直接烤制成饼干或烤面包,猪血特别的腥味就会变成一种焦香味,大大增加了饼干的焦香味。
两种方法都能够体现一种天然和健康。当然在此方法基础上还可自由地添加点糖、牛奶之类增加香味。
猪血等血液的颜色主要由血红蛋白的结构影响,为了保全猪血的有效成分,使到颜色更加鲜亮,保全血红蛋白等的结构不被破坏,采用纳米技术,如利用改性的壳聚糖或者壳聚糖复合物包埋、改性复乳法包埋、聚合物包膜包裹:血红蛋白等物质,制成纳米液体,猪血颗粒和面粉搅拌好的混合物,做成面包则捏成小块混合物,制成的纳米液体喷涂在小块的混合物外表。或者灭菌以后,纳米液体直接喷涂在做好的面食面包表面,晾干。
根据实验组试吃人员小组测试,另有两种馅料也能基本掩盖猪血的腥味,在猪血颗粒和面粉搅拌好的混合物中心放入馅料,然后再进行烹饪。馅料是以香菇为主料的馅料,或者是含有咸蛋黄、牛奶、黄油搅拌在一起的馅料。
面粉可用其它植物粉末代替,比如糯米粉、薯粉。
血液可以是其它血,比如:鸭血、鳄鱼血、蚯蚓血、鹿血。
本发明的有益效果是:使生产环节简单、原料特别是人工添加剂尽可能少,创造一种新的口味口感的天然健康的面包。
具体实施方式
本发明的新的制作方法是:采用植物粉末,采用血液,为了便于说明,以下以面粉和猪血为例进行说明。面食可以是:面包、馒头、蛋糕、饼干、面条、糕点、饼等等。新鲜的液态猪血,均匀地加入盐等能导致猪血凝固成固态的东西,此处的盐是指比如:食盐、含有钙离子等的促血凝剂,把固体猪血直接加入面粉中,一般按照1:3左右的体积比例,并搅拌,优选用棍棒等搅拌,搅拌到固体猪血变成小颗粒为止,这里根据实验推荐当搅拌到大部分固体猪血颗粒直径达到2毫米左右时效果较好。本发明的这种方法在搅拌过程中能够把固体猪血搅成小颗粒,同时又能把面粉搅拌均匀。不能用类似搅拌杯原理的搅拌器单独搅碎固体猪血,因为很容易就又变回液态,则较难达到效果。
搅拌好了的含有猪血颗粒的混合物面团,面粉不需要加入任何发酵剂,经过烹饪,就能够得到入口松软的面包。特别是对于一些碳水化合物含量少的植物粉末,加酵母效果差,而且酵母充分发酵醒发用的时间特别长,不利于生产,用本方法更好。
原理包括了:这样的制作过程,保留了猪血含有的多种活性物质,颗粒面与面粉接触,起的作用;因为新鲜的血红蛋白富含氧气,在烹饪过程中,氧气被释放,在面粉中形成气泡;猪血颗粒在加热过程中还脱水收缩,形成空隙。加上猪血本身煮熟以后比较爽口。所以采用这种方法烹饪出来的面包非常松软爽口。符合现代人猎奇的口味。而不需要加入任何膨化剂。
进一步的增加口感,让面包入口咀嚼起来很有嚼劲,则把搅拌好的混合物,不用水蒸气蒸熟,而是采用微波炉烹饪、或是烤箱等烤制的方式,而且煮的时间比正常延长一倍左右,或是直接采用已煮熟的猪血块处理成颗粒后再放入面粉中搅拌成混合物再烹饪,由于超长时间地烹饪,则猪血颗粒就会脱水,收缩,老化,变得有弹性、韧性,均匀布满着面包,就会令到面包入口松软,但咀嚼起来很有嚼劲,有特别的口感。
猪血颗粒和面粉搅拌好的面团,根据需要的面食做成不同的形状:一般的面包、馒头、糕点可做成接近以下形状:圆球体的一半、长方体、椭圆柱体、圆柱体、或圆柱体沿中轴切开的一半;也可做成扁平的饼状;做成细长的长方体、椭圆柱体、圆柱体等形状,就可以形成面条了,也算是特殊形式的面包。
公知的猪血配西洋菜是一味有药补功效的食物,通常的做法是西洋菜猪红汤,猪血又称猪红。而本发明开创了一种新的形态,把西洋菜配猪红从液态改为固体,便于携带、保存,先把西洋菜切碎,在猪血颗粒和面粉搅拌好的混合物中心放入西洋菜,然后再进行烹饪。熟了以后,就变成外披猪血内含西洋菜的固体食物。这种新的形态,保留了猪血配西洋菜的功效,而且便于携带、保存,不用加热也能吃,非常方便。
因猪血等血液有股特别的腥味,做成面包后,闻起来或吃起来都有这种味道,我们小组通过实验,顺着这种味道,寻找合味的东西来配合,即另外再加入其它天然的东西,做成面包后请10个不同年龄阶层的人品尝,最后选定了两种最优的方法,放入少许糖,一种是在猪血颗粒和面粉的混合物中加入可可,一般是指可可粉,发现烹饪后的面包,可可与猪血的味道合起来,类似巧克力的味道更浓,即这样的制作方法和搭配,极大地促进了这款面包的巧克力味道和颜色。通过10个不同年龄阶层的人品尝,单单面粉和水搅拌制作的面包要达到这么浓的味道,需要放3倍左右可可的量。
或者直接烤制成饼干或烤面包,猪血特别的腥味就会变成一种焦香味,大大增加了饼干的焦香味。
两种方法都能够体现一种天然和健康。当然在此方法基础上还可自由地添加点糖、牛奶之类增加香味。
猪血等血液的颜色主要由血红蛋白的结构影响,为了保全猪血的有效成分,使到颜色更加鲜亮,保全血红蛋白等的结构不被破坏,采用纳米技术,如利用改性的壳聚糖或者壳聚糖复合物包埋、改性复乳法包埋、聚合物包膜包裹:血红蛋白等物质,制成纳米液体,猪血颗粒和面粉搅拌好的混合物,做成面包则捏成小块混合物,制成的纳米液体喷涂在小块的混合物外表。或者灭菌以后,纳米液体直接喷涂在做好的面包表面,晾干。
健康是本发明一个重要的目的,鳄鱼是地球上惟一不患癌症的动物,蚯蚓血也有很高的医用价值,所以采用不同的血来做会有不同的健康效果,特别是采用此法,保护了血液有效成分,还保留了血液鲜艳的颜色,使到这样的面包,从口感和视觉感官上都能给人以特别,满足现代人猎奇。
根据实验和试吃人员小组测试,另有两种馅料也能基本掩盖猪血的腥味,在猪血颗粒和面粉搅拌好的混合物中心放入馅料,然后再进行烹饪。馅料是以香菇为主料的馅料,或者是含有咸蛋黄、牛奶、黄油搅拌在一起的馅料。
面包可做成各种形状。如果为了追求更特别的,也可以再加入酵母等膨化物质。
面粉可用其它植物粉末代替,比如薯粉、糯米粉、玉米粉。
血液可以是其它血,比如:鸭血、鳄鱼血、蚯蚓血、鹿血。
实施中应当理解,以上所描述的具体实施例仅用于解释本发明,并不用于限定本发明,由本发明的构思所引申出显而易见的变化或变动,仍处于本发明的保护范围之中。
Claims (10)
1.一种天然新口感的方法制作的面食,其特征在于,包括:采用植物粉末,以面粉为例说明;采用血液,以猪血为例说明,新鲜的液态猪血,均匀加入促凝血剂让猪血凝固,把固体猪血直接加入面粉中,并搅拌,搅拌到固体猪血变成小颗粒为止,这种方法在搅拌过程中固体猪血搅成小颗粒,同时又能搅拌均匀,搅拌好了的含有猪血颗粒的混合物面团,做成需要的形状,烹饪。
2.根据权利要求1所述的天然新口感的方法制作的面食,其特征在于,按照血和面粉1:3左右的体积比例;
大部分固体猪血颗粒直径为2毫米左右。
3.根据权利要求1所述的天然新口感的方法制作的面食,其特征在于,进一步的增加口感,让面包入口咀嚼起来很有嚼劲,则把搅拌好的面团,不用水蒸气蒸熟,而是采用微波炉烹饪、或是烤箱等烤制的方式,而且煮的时间比正常延长一倍左右,或是直接采用已煮熟的猪血块处理成颗粒后再放入面粉中搅拌成混合物再烹饪,由于超长时间地烹饪,则猪血颗粒就会脱水,收缩,老化,变得有弹性、韧性,均匀布满着面包,就会令到面包入口松软,但咀嚼起来很有嚼劲,有特别的口感。
4.根据权利要求1,所述的天然新口感的方法制作的面食,其特征在于,本发明一种西洋菜猪血新的形态,先把西洋菜切碎,在猪血颗粒和面粉搅拌好的混合物中心放入切碎的西洋菜,然后再进行烹饪,熟了以后,就变成外披猪血内含西洋菜的固体食物。
5.根据权利要求1,或2,或3所述的天然新口感的方法制作的面食,其特征在于,将猪血颗粒和面粉的混合物直接烤制成饼干或烤面包,猪血特别的腥味就会变成一种焦香味,大大增加了饼干的焦香味;或者猪血颗粒和面粉搅拌好的面团,根据需要的面食做成不同的形状:一般的面包、馒头、糕点可做成接近以下形状:圆球体的一半、长方体、椭圆柱体、圆柱体、或圆柱体沿中轴切开的一半;也可做成扁平的饼状;做成细长的长方体、椭圆柱体、圆柱体等形状,就可以做成面条了。
6.根据权利要求1,或2,或3,或4所述的天然新口感的方法制作的面食,其特征在于,因猪血等血液有股特别的腥味,在猪血颗粒和面粉的混合物面团中加入可可,烹饪后的面包,可可与猪血的味道合起来,类似巧克力的味道更浓,即这样的制作方法和搭配,极大地促进了这款面包的巧克力味道和颜色。
7.一种采用如权利要求1,或2,或3,或4所述的系统的天然新口感的方法制作的面食,其特征在于,采用纳米技术,利用改性的壳聚糖或者壳聚糖复合物、改性复乳法物质、聚合物包膜等包埋包裹血红蛋白等物质,制成纳米液体,猪血颗粒和面粉搅拌好的混合物,分成小块面团生胚,制成的纳米液体喷涂在面团生胚的外表;
或者灭菌以后,纳米液体直接喷涂在做好的面包面食表面。
8.根据权利要求1,或2,或3所述的天然新口感的方法制作的面食,其特征在于,在猪血颗粒和面粉搅拌好的混合物中心放入馅料,然后再进行烹饪,馅料是以香菇为主料的馅料,或者是咸蛋黄、牛奶、黄油搅拌在一起的馅料。
9.根据权利要求1,或2,或3,或4所述的天然新口感的方法制作的面食,其特征在于,原料面粉可用其它植物粉末代替,比如:薯粉、糯米粉、玉米粉。
10.根据权利要求1,或2,或3所述的天然新口感的方法制作的面食,其特征在于,血液可以是其它血,即用其它血液代替猪血,比如:鸭血、鳄鱼血、蚯蚓血、鹿血。
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