CN108576620A - 一种即食酸汤面及其制作方法 - Google Patents
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Classifications
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
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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
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- 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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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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
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- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明属于食品制备技术领域,尤其是一种即食酸汤面及其制作方法,采用小麦面粉、大豆和玉米淀粉作为面团的主料,尤其是通过对其配比设计,使得和面过程中能够有效的改善面团的物理结构,使得制备的面条韧性好、口感好,在本发明中还采用了酸汤进行煮制处理,使得酸汤中的营养物质通过煮制的方式进入到面条的内部,从而提升面条的品质,本发明制备的面条容易消化、口感独特、富有劲道。
Description
技术领域
本发明属于食品制备技术领域,尤其是一种即食酸汤面及其制作方法。
背景技术
酸汤是一种传统的发酵型调味品,是苗侗人常食用的,以米汤为基质,由酵母、乳杆菌、醋酸菌及明串珠菌等微生物参与共同发酵而成的天然调味料,是乙醇发酵、醋酸发酵、乳酸发酵的复合产物。苗侗酸汤已有上千年的历史,以其酸鲜纯正、气味芳香、清爽可口的特性享有盛誉,具有清热解暑之功效,有益菌群及丰富的营养成分对调节人体肠道微生态平衡,增进人体健康及预防消化道疾病具有营养保健功效。贵州山区几乎家家都有酸坛,少的一两个,多的几十个,其中钙和磷的含量较高;贵州是一个多民族地区,“天无三日晴”,气候潮湿,食料不易保存;先民在实践中创出了酸菜的多种制法,延长了食物的保存时间,逐渐养成了制酸、食酸的习惯;制酸汤,食酸食已成为贵州地区一大特色。
目前,适应快节奏的现代生活而出现的即食面,得到了市场的普遍欢迎,因此出现了不同种类的即食面,但是采用酸汤制备的即食面尚未报道。
发明内容
为解决上述技术问题,本发明提供一种即食酸汤面及其制作方法。
具体是通过以下技术方案得以实现的:
一种即食酸汤面,原料以重量份计为:小麦粉60~80份、大豆30~50份、玉米淀粉10~20份、酸汤35~45份、调料包3~7份。
所述原料以重量份计为:小麦粉72份、大豆48份、玉米淀粉15份、酸汤40份、调料包5份。
所述玉米淀粉的细度为200~300目。
所述调料包原料以重量份百分比计为:茴香5~10%、酱油20~30%、植物油15~20%、余量为绿茶粉。
所述调料包是通过将绿茶粉和茴香进行混合,粉碎至200~300目,接种其混合质量1~3%的乳酸菌发酵3~5h,发酵温度控制为35~40℃,得到的发酵料与酱油、植物油进行混合,搅拌均匀即得。
上述食酸汤面的制备方法,包括以下步骤:
将小麦粉、大豆、玉米淀粉进行混合,粉碎至200~300目,送入搅拌机搅拌均匀,得混料;将调料包加入到40~50重量份的水中,采用超声处理30~60s,然后加入到混料进行搅拌,搅拌分为3个阶段,松散阶段混合10~20min,成团阶段6~10min,成熟3~5min,搅拌过程中控制温度为35~45min;搅拌结束后将面团切至成所需形态的面条,将面条放入酸汤中,加热至温度为90~100℃,压力为常压下,蒸煮2~4min,将蒸煮后的面条干燥即可。
所述超声处理频率为25~35KHz。
有益效果
本发明采用小麦面粉、大豆和玉米淀粉作为面团的主料,尤其是通过对其配比设计,使得和面过程中能够有效的改善面团的物理结构,使得制备的面条韧性好、口感好,在本发明中还采用了酸汤进行煮制处理,使得酸汤中的营养物质通过煮制的方式进入到面条的内部,从而提升面条的品质;调料包的使用,一方面能够提升面条的营养价值,同时还能增强其保健功效,尤其是通过将绿茶粉与茴香进行乳酸发酵处理,使得绿茶粉和茴香中的有效成分发生微观反应,使得发酵后的产物与酱油和植物油混合制备成调料包,不仅能够提升面条的口味,同时能够改善人体的胃肠道功能;本发明制备的面条容易消化、口感独特、富有劲道。
具体实施方式
下面结核具体的实施方式来对本发明的技术方案做进一步的限定,但要求保护的范围不仅局限于所作的描述。
实施例1
一种即食酸汤面,原料以重量份计为:小麦粉60kg、大豆30kg、玉米淀粉10kg、酸汤35kg、调料包3kg;
所述玉米淀粉的细度为200目;
所述调料包原料以重量份百分比计为:茴香5%、酱油20%、植物油15%、余量为绿茶粉;
所述调料包是通过将绿茶粉和茴香进行混合,粉碎至200目,接种其混合质量1%的乳酸菌发酵3h,发酵温度控制为35℃,得到的发酵料与酱油、植物油进行混合,搅拌均匀即得;
上述食酸汤面的制备方法,包括以下步骤:
将小麦粉、大豆、玉米淀粉进行混合,粉碎至200目,送入搅拌机搅拌均匀,得混料;将调料包加入到40kg的水中,采用超声处理30s,然后加入到混料进行搅拌,搅拌分为3个阶段,松散阶段混合10min,成团阶段6min,成熟3min,搅拌过程中控制温度为35min;搅拌结束后将面团切至成所需形态的面条,将面条放入酸汤中,加热至温度为90℃,压力为常压下,蒸煮2min,将蒸煮后的面条干燥即可。
所述超声处理频率为25KHz。
实施例2
一种即食酸汤面,原料以重量份计为:小麦粉80kg、大豆50kg、玉米淀粉20kg、酸汤45kg、调料包7kg;
所述玉米淀粉的细度为300目;
所述调料包原料以重量份百分比计为:茴香10%、酱油30%、植物油20%、余量为绿茶粉;
所述调料包是通过将绿茶粉和茴香进行混合,粉碎至240目,接种其混合质量2%的乳酸菌发酵4h,发酵温度控制为38℃,得到的发酵料与酱油、植物油进行混合,搅拌均匀即得;
上述食酸汤面的制备方法,包括以下步骤:
将小麦粉、大豆、玉米淀粉进行混合,粉碎至240目,送入搅拌机搅拌均匀,得混料;将调料包加入到45重量份的水中,采用超声处理45s,然后加入到混料进行搅拌,搅拌分为3个阶段,松散阶段混合15min,成团阶段7min,成熟4min,搅拌过程中控制温度为40min;搅拌结束后将面团切至成所需形态的面条,将面条放入酸汤中,加热至温度为95℃,压力为常压下,蒸煮3min,将蒸煮后的面条干燥即可;
所述超声处理频率为30KHz。
实施例3
一种即食酸汤面,原料以重量份计为:小麦粉72kg、大豆48kg、玉米淀粉15kg、酸汤40kg、调料包5kg;
所述玉米淀粉的细度为300目;
所述调料包原料以重量份百分比计为:茴香10%、酱油30%、植物油20%、余量为绿茶粉;
所述调料包是通过将绿茶粉和茴香进行混合,粉碎至300目,接种其混合质量3%的乳酸菌发酵5h,发酵温度控制为40℃,得到的发酵料与酱油、植物油进行混合,搅拌均匀即得;
上述食酸汤面的制备方法,包括以下步骤:
将小麦粉、大豆、玉米淀粉进行混合,粉碎至300目,送入搅拌机搅拌均匀,得混料;将调料包加入到50重量份的水中,采用超声处理60s,然后加入到混料进行搅拌,搅拌分为3个阶段,松散阶段混合20min,成团阶段10min,成熟5min,搅拌过程中控制温度为45min;搅拌结束后将面团切至成所需形态的面条,将面条放入酸汤中,加热至温度为100℃,压力为常压下,蒸煮4min,将蒸煮后的面条干燥即可;
所述超声处理频率为35KHz。
在此有必要指出的是,以上实施例和试验例仅限于对本发明的技术方案做进一步的阐述和理解,不能理解为对本发明的技术方案做进一步的限定,本领域技术人员作出的非突出实质性特征和显著进步的发明创造,仍然属于本发明的保护范畴。
Claims (7)
1.一种即食酸汤面,其特征在于,原料以重量份计为:小麦粉60~80份、大豆30~50份、玉米淀粉10~20份、酸汤35~45份、调料包3~7份。
2.如权利要求1所述即食酸汤面,其特征在于,所述原料以重量份计为:小麦粉72份、大豆48份、玉米淀粉15份、酸汤40份、调料包5份。
3.如权利要求1所述即食酸汤面,其特征在于,所述玉米淀粉的细度为200~300目。
4.如权利要求1或2所述即食酸汤面,其特征在于,所述调料包原料以重量份百分比计为:茴香5~10%、酱油20~30%、植物油15~20%、余量为绿茶粉。
5.如权利要求4所述即食酸汤面,其特征在于,所述调料包是通过将绿茶粉和茴香进行混合,粉碎至200~300目,接种其混合质量1~3%的乳酸菌发酵3~5h,发酵温度控制为35~40℃,得到的发酵料与酱油、植物油进行混合,搅拌均匀即得。
6.利要求1或2所述即食酸汤面的制备方法,其特征在于,包括以下步骤:
将小麦粉、大豆、玉米淀粉进行混合,粉碎至200~300目,送入搅拌机搅拌均匀,得混料;将调料包加入到40~50重量份的水中,采用超声处理30~60s,然后加入到混料进行搅拌,搅拌分为3个阶段,松散阶段混合10~20min,成团阶段6~10min,成熟3~5min,搅拌过程中控制温度为35~45min;搅拌结束后将面团切至成所需形态的面条,将面条放入酸汤中,加热至温度为90~100℃,压力为常压下,蒸煮2~4min,将蒸煮后的面条干燥即可。
7.如权利要求6所述即食酸汤面的制备方法,其特征在于,所述超声处理频率为25~35KHz。
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