CN108771127A - 一种大豆面条及其制备方法 - Google Patents
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Abstract
本发明涉及一种大豆面条及其制备方法，本发明的大豆面条在原料中加入大豆蛋白粉和鸡蛋粉，提高了面条中的蛋白质含量，脂肪酶在面团中蛋白质分子形成的立体网状结构中起到了桥梁和润滑作用，使面团更加细腻、可塑性好、柔软，并能延缓淀粉的老化，使面条口感更佳，营养丰富；通过冷热水的工艺用马铃薯淀粉制得胶状体，将该胶状体用于制备面条，增强了小麦面粉与大豆蛋白粉的融合性，让面条成型性好，无脱层破碎现象，改善了浑汤、口感差和干湿度不均匀的缺陷，通过严格控制制备条件，明显改善了面条的抗压力、抗弯曲力和抗拉力等加工性能，增加面条的韧性。
Description
技术领域
本发明涉及面条加工技术领域，具体涉及一种大豆面条及其制备方法。
背景技术
面条是一种制作简单、食用方便、既可主食又可快餐的健康食品，传统的面条多由小麦粉制成，面条营养成分单一且口感不佳；大豆中营养全面、含量丰富，是一种理想的营养品。专利文献中公开号为CN1439291A公开了一种大豆全脂面条及其加工方法，该产品由全脂100％大豆制作而成，保留了大豆的全部营养和微量元素，但是其制得的大豆全脂面条豆腥味较重，且面条较粗糙，入口后口感欠佳，影响了消费者对大豆面条的接受度。
由此可见，如何提供一种营养丰富、口感更优的大豆面条，成为本领域技术人员亟待解决的技术问题。
发明内容
本发明为了解决上述的技术问题提供一种营养丰富、口感更优的大豆面条,克服了传统的小麦面条营养成分单一以及现有的大豆面条口感欠佳的缺陷。
本发明解决上述技术问题的技术方案如下：
一种大豆面条，按重量份数计，由以下原料制成：
本发明的有益效果是：在原料中加入大豆蛋白粉和鸡蛋粉，提高了面条中的蛋白质含量，脂肪酶在面团中蛋白质分子形成的立体网状结构中起到了桥梁和润滑作用，使面团更加细腻、可塑性好、柔软，并能延缓淀粉的老化，使面条口感更佳，营养丰富。
在上述技术方案的基础上，本发明还可以做如下改进。
优选地，一种大豆面条，按重量份数计，由以下原料制成：
优选地，一种大豆面条，按重量份数计，由以下原料制成：
优选地，所述小麦面粉的蛋白质含量为10.4％。本发明采用蛋白质含量为10.4％的中筋小麦面粉，在保证面条成型性的同时也最大程度上降低了大豆面条的成本。
本发明还提供了一种大豆面条的制备方法，包括以下步骤：
1)按照上述大豆面条的重量份称取各原料；
2)将小麦面粉、大豆蛋白粉、鸡蛋粉、脂肪酶和食盐混合均匀，得到混合粉；
3)取马铃薯淀粉加入适量冷水进行搅拌，得到均匀的淀粉分散液；
4)在步骤3)得到的淀粉分散液中加入适量热水，快速搅拌至分散液成为透明状胶体，得到淀粉胶状物；
5)将步骤4)得到的淀粉胶状物倒入步骤2)得到的混合粉中，充分揉搓得到粗面团；
6)将粗面团密封静置40-80min，再次揉搓至面团至表面光滑无絮状颗粒，得到细面团；
7)将细面团碾压成均匀的面片，再切割成尺寸均匀的面条，得到大豆面条成品。
本发明的有益效果是：通过冷热水的工艺用马铃薯淀粉制得胶状体，将该胶状体用于制备面条，增强了小麦面粉与大豆蛋白粉的融合性，让面条成型性好，无脱层破碎现象，改善了浑汤、口感差和干湿度不均匀的缺陷，通过严格控制制备条件，明显改善了面条的抗压力、抗弯曲力和抗拉力等加工性能，增加面条的韧性，使制备得到的大豆面条营养丰富、口感更佳。
进一步，步骤4)中所述热水的温度为80-90℃。控制热水在80-90℃范围内，可以保证马铃薯淀粉分散液制得的胶状体更利于小麦面粉与大豆蛋白粉的融合。
进一步，步骤5)中揉搓的时间为15-20min。
进一步，步骤6)中再次揉搓的时间为10-15min。严格控制两次揉面的时间可以保证最后得到的细面团制得的面条光滑均匀、更有韧性。
进一步，所述大豆面条成品的宽度为2mm，厚度为1mm，长度为250mm。
具体实施方式
结合以下实施例对本发明的原理和特征进行描述，所举实例只用于解释本发明，并非用于限定本发明的范围。
实施例1
本实施例提供了一种大豆面条，按重量份数计，由以下原料制成：
上述大豆面条的制备方法包括以下步骤：
1)按照上述大豆面条的重量份称取各原料；
2)将小麦面粉、大豆蛋白粉、鸡蛋粉、脂肪酶和食盐混合均匀，得到混合粉；
3)取马铃薯淀粉加入适量冷水进行搅拌，得到均匀的淀粉分散液；
4)在步骤3)得到的淀粉分散液中加入适量热水，快速搅拌至分散液成为透明状胶体，得到淀粉胶状物；
5)将步骤4)得到的淀粉胶状物倒入步骤2)得到的混合粉中，充分揉搓20min，得到粗面团；
6)将粗面团密封静置80min，再次揉搓15min,至面团至表面光滑无絮状颗粒，得到细面团；
7)将细面团碾压成均匀的面片，再切割成尺寸均匀的面条，得到宽度为2mm，厚度为1mm，长度为250mm的大豆面条成品。
实施例2
本实施例提供了一种大豆面条，按重量份数计，由以下原料制成：
上述大豆面条的制备方法包括以下步骤：
1)按照上述大豆面条的重量份称取各原料；
2)将小麦面粉、大豆蛋白粉、鸡蛋粉、脂肪酶和食盐混合均匀，得到混合粉；
3)取马铃薯淀粉加入适量冷水进行搅拌，得到均匀的淀粉分散液；
4)在步骤3)得到的淀粉分散液中加入适量热水，快速搅拌至分散液成为透明状胶体，得到淀粉胶状物；
5)将步骤4)得到的淀粉胶状物倒入步骤2)得到的混合粉中，充分揉搓15min，得到粗面团；
6)将粗面团密封静置40min，再次揉搓10min,至面团至表面光滑无絮状颗粒，得到细面团；
7)将细面团碾压成均匀的面片，再切割成尺寸均匀的面条，得到宽度为2mm，厚度为1mm，长度为250mm的大豆面条成品。
实施例3
本实施例提供了一种大豆面条，按重量份数计，由以下原料制成：
上述大豆面条的制备方法包括以下步骤：
1)按照上述大豆面条的重量份称取各原料；
2)将小麦面粉、大豆蛋白粉、鸡蛋粉、脂肪酶和食盐混合均匀，得到混合粉；
3)取马铃薯淀粉加入适量冷水进行搅拌，得到均匀的淀粉分散液；
4)在步骤3)得到的淀粉分散液中加入适量热水，快速搅拌至分散液成为透明状胶体，得到淀粉胶状物；
5)将步骤4)得到的淀粉胶状物倒入步骤2)得到的混合粉中，充分揉搓17min，得到粗面团；
6)将粗面团密封静置60min，再次揉搓13min,至面团至表面光滑无絮状颗粒，得到细面团；
7)将细面团碾压成均匀的面片，再切割成尺寸均匀的面条，得到宽度为2mm，厚度为1mm，长度为250mm的大豆面条成品。
取实施例1-3所得的大豆面条与市面买的普通小麦粉面条(对照例)各500g，分为4组对每组面条的营养成分含量进行测试，测试结果如表1所示：
表1营养成分含量统计表
| 项目 | 蛋白质含量 | 膳食纤维 | 维生素A | 维生素E |
| 实施例1 | 76g | 22.8g | 37mg | 24.9mg |
| 实施例2 | 73g | 23.2g | 39mg | 25.1mg |
| 实施例3 | 78g | 23.5g | 41mg | 25.3mg |
| 对照例 | 52g | 6.9g | 0.2mg | 5.7mg |
按SB/T10069-92对实施例1-3所得大豆面条以及市面买的普通小麦粉面条(对照例)进行理化指标试验，结果见下表2：
表2理化指标试验统计表
通过上述对比试验可以清楚的看出，本发明的大豆面条相比市面上普通的小面粉制得的面条营养丰富、口感更佳，更满足市场需求。
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 (9)
1.一种大豆面条，其特征在于，按重量份数计，由以下原料制成：
2.根据权利要求1所述一种大豆面条，其特征在于，按重量份数计，由以下原料制成：
3.根据权利要求1所述一种大豆面条，其特征在于，按重量份数计，由以下原料制成：
4.根据权利要求1至3任一项所述一种大豆面条，其特征在于，所述小麦面粉的蛋白质含量为10.4％。
5.一种大豆面条的制备方法，其特征在于，包括以下步骤：
1)按照权利要求1至3任一项所述大豆面条的重量份称取各原料；
2)将小麦面粉、大豆蛋白粉、鸡蛋粉、脂肪酶和食盐混合均匀，得到混合粉；
3)取马铃薯淀粉加入适量冷水进行搅拌，得到均匀的淀粉分散液；
4)在步骤3)得到的淀粉分散液中加入适量热水，快速搅拌至分散液成为透明状胶体，得到淀粉胶状物；
5)将步骤4)得到的淀粉胶状物倒入步骤2)得到的混合粉中，充分揉搓得到粗面团；
6)将粗面团密封静置40-80min，再次揉搓至面团至表面光滑无絮状颗粒，得到细面团；
7)将细面团碾压成均匀的面片，再切割成尺寸均匀的面条，得到大豆面条成品。
6.根据权利要求5所述一种大豆面条的制备方法，其特征在于，步骤4)中所述热水的温度为80-90℃。
7.根据权利要求5所述一种大豆面条的制备方法，其特征在于，步骤5)中揉搓的时间为15-20min。
8.根据权利要求5所述一种大豆面条的制备方法，其特征在于，步骤6)中再次揉搓的时间为10-15min。
9.根据权利要求5至8任一项所述一种大豆面条的制备方法，其特征在于，所述大豆面条成品的宽度为2mm，厚度为1mm，长度为250mm。
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