CN108850843A - 一种辣条及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种辣条及其制备方法,按重量份计,包括以下原料:糯米粉24‑26份、葛根粉12‑14份、蓝莓汁6‑8份、铁皮石斛叶粉1‑1.4份、食盐1‑2份、白糖4‑6份、橄榄油8‑10份、朝天椒2‑4份、大蒜3‑5份、花椒粒4‑6份、辣椒粉5‑7份、花椒粉5‑7份、红曲霉0.05‑0.07份、碳酸氢钠0.08‑0.1份,通过和面、制炸制油、成型,炸制等步骤制得的辣条在原料中加入了葛根粉使得制成的辣条无需添加其他增强剂从而使辣条更有嚼劲,加入铁皮石斛粉和蓝莓汁避免了传统辣条营养成分不足的缺陷,通过采用橄榄油对辣条进行炸制降低了因高温炸制造成辣条有害物质的含量,本发明制得的辣条低盐、低油、低食品添加剂,同时具有一定的养生效果。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种辣条及其制备方法。
背景技术
辣条,又名辣片,麻辣条,辣椒条,辣子条,豆腐皮,麻辣。主要原料为面粉,加入水,盐,糖,天然色素等和面,经过膨化机高温挤压膨化,再加油,辣椒,麻椒等调味料,按GB2760标准加入防腐剂等添加剂制成的面制品。“辣条”(调味面制品)深受青少年喜爱,可味道虽好,质量过关的却不多,为了达到更为诱人的口味,制造商往往不在生产上进行创造,而是依赖食品添加剂的过分使用来制作可口的调味面制品,近年来,各级食品安全监管部门高度重视调味面制品等休闲食品质量安全监管,部分省(市)制定了地方标准,加强企业质量安全监管,严厉打击违法违规行为,进一步规范了调味面制品等休闲食品行业,促进了行业发展。但还存在企业水平良莠不齐,超范围超限量使用食品添加剂,产品标准不统一,标签标识混乱,产品质量不高及相关监管制度建设滞后等问题。为了倡导健康饮食习惯,辣条的正规化制作才是现有的出路。
辣条普遍存在的问题是为了获得风味诱人,使人吃了还想吃的效果,采用三高的加工方式使辣条成为高盐、高油、高添加剂的食品,目前辣条的重盐、重油、重添加已经成为行业通病。
发明内容
本发明的目的在于提供一种低盐、低油、低食品添加剂的辣条。
本发明的另一目的在于提供该辣条的制备方法。
本发明的一种辣条,按重量份计,包括以下原料:
糯米粉24-26份、葛根粉12-14份、蓝莓汁6-8份、铁皮石斛叶粉1-1.4份、食盐1-2份、白糖4-6份、橄榄油8-10份、朝天椒2-4份、大蒜3-5份、花椒粒4-6份、辣椒粉5-7份、花椒粉5-7份、红曲霉0.05-0.07份、碳酸氢钠0.08-0.1份。
本发明的一种辣条的制备方法,包括以下步骤:
(1)将糯米粉24-26份、葛根粉12-14份混合均匀,蓝莓汁6-8份、铁皮石斛叶粉1-1.4份与水一起加入到和面机中以20-24转/分的转速和面15-17分钟,和面结束后放入容器内,放置11-13小时;
(2)橄榄油8-10份放入热锅中加热至230-250℃,并维持该温度,加入白糖4-6份融化,放入大蒜3-5份、花椒粒4-6份炒香后改小火,改小火后放入切成段的朝天椒2-4份熬制至朝天椒变色后关火加入食盐1-2份、红曲霉0.05-0.07份、碳酸氢钠0.08-0.1份反复搅拌待油温冷却后过滤,得炸制油,备用;
(3)将发酵后的面团放入单螺杆挤压膨化机中进行挤压膨化,膨化温度为195℃, 膨化时间为5-8分钟,得到膨化条使用切条机切条得到成型的膨化辣条半成品,备用;
(4)炸制:将炸制油加热至165-175℃,放入膨化好的辣条半成品低温炸制金黄色后,再加入辣椒粉5-7份、花椒粉5-7份拌匀,即可进行高温灭菌,冷却包装。
本发明与现有技术相比,具有明显有益效果,从以上技术方案可知: 本发明在原料中加入了葛根粉使得制成的辣条无需添加其他增强剂从而使辣条更有嚼劲,加入铁皮石斛粉和蓝莓汁避免了传统辣条营养成分不足的缺陷,通过采用橄榄油对辣条进行炸制降低了因高温炸制造成辣条有害物质的含量,本发明制得的辣条低盐、低油、低食品添加剂,同时具有一定的养生效果。
具体实施方式
实施例1:
一种辣条的制备方法,包括以下步骤:
(1)将糯米粉26Kg、葛根粉12Kg混合均匀,蓝莓汁8Kg、铁皮石斛叶粉1Kg与水一起加入到和面机中以24转/分的转速和面15分钟,和面结束后放入容器内,放置13小时;
(2)橄榄油8Kg放入热锅中加热至250℃,并维持该温度,加入白糖4Kg融化,放入大蒜5Kg、花椒粒4Kg炒香后改小火,改小火后放入切成段的朝天椒4Kg熬制至朝天椒变色后关火加入食盐食盐1Kg、红曲霉0.07Kg、碳酸氢钠0.08Kg反复搅拌待油温冷却后过滤,得炸制油,备用;
(3)将发酵后的面团放入单螺杆挤压膨化机中进行挤压膨化,膨化温度为195℃, 膨化时间为8分钟,得到膨化条使用切条机切条得到成型的膨化辣条半成品,备用;
(4)炸制:将炸制油加热至165℃,放入膨化好的辣条半成品低温炸制金黄色后,再加入辣椒粉7Kg、花椒粉5Kg拌匀,即可进行高温灭菌,冷却包装。
实施例2:
一种辣条的制备方法,包括以下步骤:
(1)将糯米粉25Kg、葛根粉13Kg混合均匀,蓝莓汁7Kg、铁皮石斛叶粉1.2Kg与水一起加入到和面机中以22转/分的转速和面16分钟,和面结束后放入容器内,放置12小时;
(2)橄榄油9Kg放入热锅中加热至240℃,并维持该温度,加入白糖5Kg融化,放入大蒜4Kg、花椒粒5Kg炒香后改小火,改小火后放入切成段的朝天椒3Kg熬制至朝天椒变色后关火加入食盐食盐1.5Kg、红曲霉0.06Kg、碳酸氢钠0.09Kg反复搅拌待油温冷却后过滤,得炸制油,备用;
(3)将发酵后的面团放入单螺杆挤压膨化机中进行挤压膨化,膨化温度为195℃, 膨化时间为7分钟,得到膨化条使用切条机切条得到成型的膨化辣条半成品,备用;
(4)炸制:将炸制油加热至170℃,放入膨化好的辣条半成品低温炸制金黄色后,再加入辣椒粉6Kg、花椒粉6Kg拌匀,即可进行高温灭菌,冷却包装。
实施例3:
一种辣条的制备方法,包括以下步骤:
(1)将糯米粉24Kg、葛根粉14Kg混合均匀,蓝莓汁6Kg、铁皮石斛叶粉1.4Kg与水一起加入到和面机中以20转/分的转速和面17分钟,和面结束后放入容器内,放置11小时;
(2)橄榄油10Kg放入热锅中加热至230℃,并维持该温度,加入白糖6Kg融化,放入大蒜3Kg、花椒粒6Kg炒香后改小火,改小火后放入切成段的朝天椒2Kg熬制至朝天椒变色后关火加入食盐食盐2Kg、红曲霉0.05Kg、碳酸氢钠0.1Kg反复搅拌待油温冷却后过滤,得炸制油,备用;
(3)将发酵后的面团放入单螺杆挤压膨化机中进行挤压膨化,膨化温度为195℃, 膨化时间为5分钟,得到膨化条使用切条机切条得到成型的膨化辣条半成品,备用;
(4)炸制:将炸制油加热至175℃,放入膨化好的辣条半成品低温炸制金黄色后,再加入辣椒粉5Kg、花椒粉7Kg拌匀,即可进行高温灭菌,冷却包装。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,任何未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (2)
1.一种辣条,按重量份计,包括以下原料:
糯米粉24-26份、葛根粉12-14份、蓝莓汁6-8份、铁皮石斛叶粉1-1.4份、食盐1-2份、白糖4-6份、橄榄油8-10份、朝天椒2-4份、大蒜3-5份、花椒粒4-6份、辣椒粉5-7份、花椒粉5-7份、红曲霉0.05-0.07份、碳酸氢钠0.08-0.1份。
2.一种辣条的制备方法,包括以下步骤:
(1)将糯米粉24-26份、葛根粉12-14份混合均匀,蓝莓汁6-8份、铁皮石斛叶粉1-1.4份与水一起加入到和面机中以20-24转/分的转速和面15-17分钟,和面结束后放入容器内,放置11-13小时;
(2)橄榄油8-10份放入热锅中加热至230-250℃,并维持该温度,加入白糖4-6份融化,放入大蒜3-5份、花椒粒4-6份炒香后改小火,改小火后放入切成段的朝天椒2-4份熬制至朝天椒变色后关火加入食盐1-2份、红曲霉0.05-0.07份、碳酸氢钠0.08-0.1份反复搅拌待油温冷却后过滤,得炸制油,备用;
(3)将发酵后的面团放入单螺杆挤压膨化机中进行挤压膨化,膨化温度为195℃, 膨化时间为5-8分钟,得到膨化条使用切条机切条得到成型的膨化辣条半成品,备用;
(4)炸制:将炸制油加热至165-175℃,放入膨化好的辣条半成品低温炸制金黄色后,再加入辣椒粉5-7份、花椒粉5-7份拌匀,即可进行高温灭菌,冷却包装。
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CN109645342A (zh) * | 2018-12-28 | 2019-04-19 | 山东春福盈豆制品有限责任公司 | 一种魔芋凝胶辣条的制备方法 |
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CN110574869A (zh) * | 2019-09-29 | 2019-12-17 | 湖北神丹健康食品有限公司 | 一种咸蛋黄辣条 |
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