CN108740758A - 一种青稞火龙果土豆挂面的制备方法 - Google Patents
一种青稞火龙果土豆挂面的制备方法 Download PDFInfo
- Publication number
- CN108740758A CN108740758A CN201810507025.9A CN201810507025A CN108740758A CN 108740758 A CN108740758 A CN 108740758A CN 201810507025 A CN201810507025 A CN 201810507025A CN 108740758 A CN108740758 A CN 108740758A
- Authority
- CN
- China
- Prior art keywords
- dragon fruit
- highland barley
- preparation
- potato vermicelli
- additive amount
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 244000157072 Hylocereus undatus Species 0.000 title claims abstract description 38
- 235000018481 Hylocereus undatus Nutrition 0.000 title claims abstract description 37
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 26
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 22
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000005979 Hordeum vulgare Species 0.000 title abstract 3
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 235000012149 noodles Nutrition 0.000 claims abstract description 14
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 11
- 235000020419 dragon fruit juice Nutrition 0.000 claims abstract description 8
- 239000000084 colloidal system Substances 0.000 claims abstract description 5
- 239000002932 luster Substances 0.000 claims abstract description 5
- 241000209219 Hordeum Species 0.000 claims description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 239000000654 additive Substances 0.000 claims description 15
- 230000000996 additive effect Effects 0.000 claims description 15
- 108090000790 Enzymes Proteins 0.000 claims description 14
- 102000004190 Enzymes Human genes 0.000 claims description 14
- 229940088598 enzyme Drugs 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 9
- 238000009472 formulation Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 244000269722 Thea sinensis Species 0.000 claims description 7
- 241000206575 Chondrus crispus Species 0.000 claims description 6
- 108010068370 Glutens Proteins 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 6
- 238000003490 calendering Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 235000021312 gluten Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 6
- 235000013824 polyphenols Nutrition 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 239000011814 protection agent Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 4
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 4
- 230000009849 deactivation Effects 0.000 claims description 4
- 239000000467 phytic acid Substances 0.000 claims description 4
- 229940068041 phytic acid Drugs 0.000 claims description 4
- 235000002949 phytic acid Nutrition 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 3
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 230000005611 electricity Effects 0.000 claims description 3
- 235000010350 erythorbic acid Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 3
- 235000018417 cysteine Nutrition 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 206010010774 Constipation Diseases 0.000 abstract description 3
- 230000001093 anti-cancer Effects 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 150000002632 lipids Chemical class 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000001225 therapeutic effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000007306 functionalization reaction Methods 0.000 abstract description 2
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 230000009466 transformation Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 6
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000001151 other effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 description 1
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001677302 Hylocereus Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019998 barley wine Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930182486 flavonoid glycoside Natural products 0.000 description 1
- 150000007955 flavonoid glycosides Chemical class 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000008204 material by function Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000012666 negative regulation of transcription by glucose Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical class [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Noodles (AREA)
Abstract
本发明公开了一种青稞火龙果土豆挂面的制备方法，本发明中筋粉、青稞粉、火龙果为主要原料，土豆泥作为辅料，在传统面条的配方以及加工工艺基础上，将火龙果汁、土豆泥经过胶体磨充分粉碎后，与面团完全融合，使面条成品组织细腻，口感爽滑劲道，为传统面制品向功能化、保健化、营养化转变提供了一条新途径，从而改善了传统手工面条的风味与口感，增强了产品的保健功能与营养价值，使其拥有独特的色泽，具有抗癌、降血脂、降血糖，富含膳食纤维而且对糖尿病和便秘也具有一定的辅助治疗作用。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种青稞火龙果土豆挂面的制备方法。
背景技术
青稞，是我国西北、内蒙和西藏等地区广泛栽培种植的一种常见裸大麦，具“三高两低”特点，其β-葡聚糖含量范围是3.66%-8.62%，平均值达到5.25%，具有抗癌、降血脂、降血糖等功效。长期以来主要将青稞加工成青稞酒、糌粑、饼干、饮料等。
火龙果，又名红龙果、仙蜜果等，属仙人掌科量天尺属，原产墨西哥、哥斯达黎加等热带沙漠地区，现在我国台湾、海南、广东、广西等地区广泛种植。火龙果具有丰富的营养物质，除富含糖类、有机酸、氨基酸及多种矿物元素外，含有大量的甜菜红色素、黄酮苷、茶多酚等天然色素和功能性物质，长期食用不仅有降血压、降血脂、明目、养颜、润肺等功效，而且对糖尿病和便秘也具有一定的辅助治疗作用。目前，火龙果的研究主要集中在果酱、果醋及复合饮料等方面。
土豆，又称马铃薯，含有丰富的膳食纤维，有促进肠胃蠕动的功能，并且含有较高的支链淀粉，是一种常见的食品原料。
面条以其制作简单，食用方便而成为中国及亚洲其他一些国家和地区城乡最常见的传统面食。目前，市场上的面条原料单一、营养成分结构不理想，单纯的小麦面粉加工的传统面条制品已难以再满足消费者的需求，杂粮面条等具有一定保健功能的面制品逐渐成为研究热点，但目前对于青稞火龙果土豆挂面的研究与开发尚未报道。随着国际市场对面条制品需求的增加，人们对购买营养、健康、天然的方便面制食品的需求越来越大，青稞土豆火龙果面条在这种市场需求下应运而生。
发明内容
本发明的目的就是提供一种青稞火龙果土豆挂面的制备方法，以克服现有技术的不足。
本发明的目的是这样实现的：
一种青稞火龙果土豆挂面的制备方法，其特征在于，包括以下步骤：
（1）取新鲜火龙果，去皮，将果肉先纵切1/2，再分别横切1/2，得大小均匀的火龙果切片；
（2）将上述的火龙果切片放入护色剂溶液中浸泡处理后捞出沥干，用组织捣碎机破碎40s进行打浆，使用柠檬酸将上述火龙果果浆的pH值调至指定的值，加入复合酶制剂，在一定温度条件下酶解一定时间，并不断搅拌，酶解后榨汁并在95℃灭酶3min，冷却至室温后5000r/min离心15min，取上清液即为火龙果汁；
（3）将土豆去皮，清洗，切片，迅速放入100℃热水中热烫2min，捞出沥干放入复合护色液中护色20min后，用电蒸煮锅蒸煮后搅拌成泥，得土豆泥；
（4）将步骤（2）火龙果汁和步骤（3）土豆泥按质量比2∶1混匀投入到胶体磨中，加入食盐、卡拉胶和茶多酚超微粉碎5-6次，粉碎至2-40μm，得混合液；
（5）将青稞粉和中筋粉按照质量比1∶9混合均匀，加入谷朊粉、步骤（4）的混合液充分搅拌，和成面团，覆盖保鲜膜于20-25℃静置熟化10-15min；
（6）将熟化好的面团用压面机压延成型、切条、热风干燥、包装出料。
所述步骤（1）中切片厚度为(7±1)mm。
所述步骤（2）中护色剂溶液为质量分数为0.01-0.02%的D-异抗坏血酸钠水溶液。
所述步骤（2）中酶解工艺条件为：温度为50℃、时间为45min、复合酶制剂的添加百分含量为0.08%、pH值为4.3；其中所述的复合酶制剂由果胶酶、纤维素酶按照质量比为1∶2复合而成。
所述步骤（3）中的复合护色液为：0.1%Vc+0.3%植酸+0.4%柠檬酸+0.35%L-半胱氨酸；其中所述的护色温度为70℃。
所述步骤（4）中食盐添加量为0.8-1%、卡拉胶添加量为0.04-0.06%、茶多酚添加量为0.01-0.02%。
所述步骤（5）中谷朊粉添加量为1-2%、混合液添加量为43-45%；其中所述的和面温度为20-30℃；所述的面团干湿均匀，色泽一致，呈松散小颗粒状，手握能成团，轻轻揉搓能松散复原，且断面有层次感。
所述步骤（6）中压延倍数为8-10倍；所述热风干燥的温度为45-50℃，干燥时间100-120min。
本发明有以下有益效果：本发明中筋粉、青稞粉、火龙果为主要原料，土豆泥作为辅料，在传统面条的配方以及加工工艺基础上，将火龙果汁、土豆泥经过胶体磨充分粉碎后，与面团完全融合，使面条成品组织细腻，口感爽滑劲道，为传统面制品向功能化、保健化、营养化转变提供了一条新途径，从而改善了传统手工面条的风味与口感，增强了产品的保健功能与营养价值，使其拥有独特的色泽；本发明添加的火龙果切片护色预处理后再采用酶法辅助榨汁，所得火龙果果浆黏度大幅下降，出汁率明显提高，营养成分保持完好未见损失；添加的土豆切片热烫处理后可以高温灭酶，从而抑制酶促褐变，再放入0.1%Vc+0.3%植酸+0.4%柠檬酸+0.35%L-半胱氨酸复合护色液中，相较于传统的亚硫酸盐类护色剂，本发明所采用的复合护色液无毒非硫安全环保，防褐保鲜，既有效地抑制土豆泥在加工过程中的褐变，又减少了加工过程中营养成分的流失，所得复合挂面具有抗癌、降血脂、降血糖，富含膳食纤维而且对糖尿病和便秘也具有一定的辅助治疗作用。
具体实施方式
一种青稞火龙果土豆挂面的制备方法，其特征在于，包括以下步骤：
（1）取新鲜火龙果，去皮，将果肉先纵切1/2，再分别横切1/2，得大小均匀的火龙果切片；
（2）将上述的火龙果切片放入护色剂溶液中浸泡处理后捞出沥干，用组织捣碎机破碎40s进行打浆，使用柠檬酸将上述火龙果果浆的pH值调至指定的值，加入复合酶制剂，在一定温度条件下酶解一定时间，并不断搅拌，酶解后榨汁并在95℃灭酶3min，冷却至室温后5000r/min离心15min，取上清液即为火龙果汁；
（3）将土豆去皮，清洗，切片，迅速放入100℃热水中热烫2min，捞出沥干放入复合护色液中护色20min后，用电蒸煮锅蒸煮后搅拌成泥，得土豆泥；
（4）将步骤（2）火龙果汁和步骤（3）土豆泥按质量比2∶1混匀投入到胶体磨中，加入食盐、卡拉胶和茶多酚超微粉碎5-6次，粉碎至2-40μm，得混合液；
（5）将青稞粉和中筋粉按照质量比1∶9混合均匀，加入谷朊粉、步骤（4）的混合液充分搅拌，和成面团，覆盖保鲜膜于20-25℃静置熟化10-15min；
（6）将熟化好的面团用压面机压延成型、切条、热风干燥、包装出料。
所述步骤（1）中切片厚度为(7±1)mm。
所述步骤（2）中护色剂溶液为质量分数为0.02%的D-异抗坏血酸钠水溶液。
所述步骤（2）中酶解工艺条件为：温度为50℃、时间为45min、复合酶制剂的添加百分含量为0.08%、pH值为4.3；其中所述的复合酶制剂由果胶酶、纤维素酶按照质量比为1∶2复合而成。
所述步骤（3）中的复合护色液为：0.1%Vc+0.3%植酸+0.4%柠檬酸+0.35%L-半胱氨酸；其中所述的护色温度为70℃。
所述步骤（4）中食盐添加量为0.8%、卡拉胶添加量为0.05%、茶多酚添加量为0.01%。
所述步骤（5）中谷朊粉添加量为1%、混合液添加量为45%；其中所述的和面温度为20-30℃；所述的面团干湿均匀，色泽一致，呈松散小颗粒状，手握能成团，轻轻揉搓能松散复原，且断面有层次感。
所述步骤（6）中压延倍数为8-10倍；所述热风干燥的温度为45-50℃，干燥时间100-120min。
Claims (8)
1.一种青稞火龙果土豆挂面的制备方法，其特征在于，包括以下步骤：
（1）取新鲜火龙果，去皮，将果肉先纵切1/2，再分别横切1/2，得大小均匀的火龙果切片；
（2）将上述的火龙果切片放入护色剂溶液中浸泡处理后捞出沥干，用组织捣碎机破碎40s进行打浆，使用柠檬酸将上述火龙果果浆的pH值调至指定的值，加入复合酶制剂，在一定温度条件下酶解一定时间，并不断搅拌，酶解后榨汁并在95℃灭酶3min，冷却至室温后5000r/min离心15min，取上清液即为火龙果汁；
（3）将土豆去皮，清洗，切片，迅速放入100℃热水中热烫2min，捞出沥干放入复合护色液中护色20min后，用电蒸煮锅蒸煮后搅拌成泥，得土豆泥；
（4）将步骤（2）火龙果汁和步骤（3）土豆泥按质量比2∶1混匀投入到胶体磨中，加入食盐、卡拉胶和茶多酚超微粉碎5-6次，粉碎至2-40μm，得混合液；
（5）将青稞粉和中筋粉按照质量比1∶9混合均匀，加入谷朊粉、步骤（4）的混合液充分搅拌，和成面团，覆盖保鲜膜于20-25℃静置熟化10-15min；
（6）将熟化好的面团用压面机压延成型、切条、热风干燥、包装出料。
2.根据权利要求1所述的一种青稞火龙果土豆挂面的制备方法，其特征在于，所述步骤（1）中切片厚度为(7±1)mm。
3.根据权利要求1所述的一种青稞火龙果土豆挂面的制备方法，其特征在于，所述步骤（2）中护色剂溶液为质量分数为0.01-0.02%的D-异抗坏血酸钠水溶液。
4.根据权利要求1所述的一种青稞火龙果土豆挂面的制备方法，其特征在于，所述步骤（2）中酶解工艺条件为：温度为50℃、时间为45min、复合酶制剂的添加百分含量为0.08%、pH值为4.3；其中所述的复合酶制剂由果胶酶、纤维素酶按照质量比为1∶2复合而成。
5.根据权利要求1所述的一种青稞火龙果土豆挂面的制备方法，其特征在于，所述步骤（3）中的复合护色液为：0.1%Vc+0.3%植酸+0.4%柠檬酸+0.35%L-半胱氨酸；其中所述的护色温度为70℃。
6.根据权利要求1所述的一种青稞火龙果土豆挂面的制备方法，其特征在于，所述步骤（4）中食盐添加量为0.8-1%、卡拉胶添加量为0.04-0.06%、茶多酚添加量为0.01-0.02%。
7.根据权利要求1所述的一种青稞火龙果土豆挂面的制备方法，其特征在于，所述步骤（5）中谷朊粉添加量为1-2%、混合液添加量为43-45%；其中所述的和面温度为20-30℃；所述的面团干湿均匀，色泽一致，呈松散小颗粒状，手握能成团，轻轻揉搓能松散复原，且断面有层次感。
8.根据权利要求1所述的一种青稞火龙果土豆挂面的制备方法，其特征在于，所述步骤（6）中压延倍数为8-10倍；所述热风干燥的温度为45-50℃，干燥时间100-120min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810507025.9A CN108740758A (zh) | 2018-05-24 | 2018-05-24 | 一种青稞火龙果土豆挂面的制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810507025.9A CN108740758A (zh) | 2018-05-24 | 2018-05-24 | 一种青稞火龙果土豆挂面的制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108740758A true CN108740758A (zh) | 2018-11-06 |
Family
ID=64006359
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810507025.9A Withdrawn CN108740758A (zh) | 2018-05-24 | 2018-05-24 | 一种青稞火龙果土豆挂面的制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108740758A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011728A (zh) * | 2019-12-09 | 2020-04-17 | 福建农林大学 | 一种红心火龙果荞麦面的制作方法 |
| CN113841835A (zh) * | 2021-09-03 | 2021-12-28 | 百色学院 | 一种火龙果面条的制作方法 |
-
2018
- 2018-05-24 CN CN201810507025.9A patent/CN108740758A/zh not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011728A (zh) * | 2019-12-09 | 2020-04-17 | 福建农林大学 | 一种红心火龙果荞麦面的制作方法 |
| CN113841835A (zh) * | 2021-09-03 | 2021-12-28 | 百色学院 | 一种火龙果面条的制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107212262B (zh) | 一种糙米风味速溶营养粉及其制备方法 | |
| CN105851994A (zh) | 一种火龙果皮果酱的加工方法 | |
| CN102224878B (zh) | 一种刺梨果糕及其制备方法 | |
| CN102178154B (zh) | 玉米松仁粽子的生产方法 | |
| CN102726801B (zh) | 糙米汁原液及其制取方法和糙米汁饮料及其制取方法 | |
| CN106343291A (zh) | 一种黑米酶解液的制备方法及黑米多酚复合饮料 | |
| KR101437608B1 (ko) | 쌀 입국을 포함하는 조청 및 그 제조방법 | |
| CN103859512A (zh) | 一种枸杞浆的制备方法 | |
| CN108740758A (zh) | 一种青稞火龙果土豆挂面的制备方法 | |
| CN107936612A (zh) | 从火龙果皮中提取红色素的方法 | |
| CN107197908A (zh) | 一种富钙魔芋香菇黑色饼干的工艺方法 | |
| CN105146324B (zh) | 一种糖尿病肾病患者专用低蛋白马铃薯全粉面条及其制备方法 | |
| CN102783685A (zh) | 火龙果果肉饮料的加工方法 | |
| CN103404567A (zh) | 一种桔梗虾壳饼干及其制备方法 | |
| KR100924752B1 (ko) | 산약이 첨가된 생쌀국수 및 그 제조 방법 | |
| KR101813446B1 (ko) | 매실 추출액을 이용한 국수제조방법 | |
| CN106722091A (zh) | 一种红薯保健面条及其制作方法 | |
| CN105767967A (zh) | 一种火龙果果皮糕及其制备方法 | |
| KR101185182B1 (ko) | 천년초 열매의 당침액을 이용한 유색 발효주 및 이 발효주의 제조방법 | |
| CN105380189A (zh) | 一种紫薯抗衰补血莲藕果冻及其制备方法 | |
| KR101054934B1 (ko) | 곡물페이퍼 및 그 제조방법 | |
| CN104757415B (zh) | 一种利用紫薯淀粉加工废液生产功能性紫薯面条的方法 | |
| KR102358291B1 (ko) | 파스닙을 함유하는 생면 및 그 제조방법 | |
| CN109938260B (zh) | 一种毛薯保健米粉的制备方法 | |
| CN107509923A (zh) | 基于甜荞的食品基料 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181106 |