CN109463627A - 一种口感风味良好的山药馒头的加工方法 - Google Patents
一种口感风味良好的山药馒头的加工方法 Download PDFInfo
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- CN109463627A CN109463627A CN201811285398.2A CN201811285398A CN109463627A CN 109463627 A CN109463627 A CN 109463627A CN 201811285398 A CN201811285398 A CN 201811285398A CN 109463627 A CN109463627 A CN 109463627A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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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
- 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
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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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种口感风味良好的山药馒头的加工方法，利用山药粉替代一部分面粉制作馒头，满足糖尿病患者主食的多样化和健康、营养的作用，山药粉中不含面筋蛋白，单纯依靠小麦粉中的面筋蛋白不足以达到正常馒头的口感，通过酵母、无铝泡打粉等相互配合改善山药馒头不易醒发、体积不膨胀的缺点，还利用羧甲基纤维素、菊粉等改善馒头的硬度、咀嚼度和黏度，使其比白面馒头的黏度稍高，软硬适中并适宜咀嚼，本申请还利用山药中含有的山药多糖和抗性淀粉对山药进行打浆代替清水和面，进一步提高山药馒头的保健功效，使其兼顾口感和降糖的功效，满足糖尿病患者的营养需求，本发明的加工原料来源广，成本低，可大规模加工生产，应用前景好，值得推广。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种口感风味良好的山药馒头的加工方法。
背景技术
馒头是我国的传统主食，深受消费者的喜爱，特别是北方地区的人们。我国传统主食白馒头淀粉含量高、易消化、血糖指数高，不适宜糖尿病人食用。山药是多年生的缠绕草质藤本植物，既为药材，又是可食用的食材，是中国传统的药食两用植物。山药作为保健性食品的应用历史在我国已有几千年，神农本草经就有相关的食用记载。现代医学研究表明，山药富含蛋白质、淀粉、脂肪、多糖、多种维生素、无机盐等营养物质以及胆碱、皂甙、糖蛋白、尿囊素、多巴胺、植酸、多酚氧化酶等活性成分，具有强身健体、调节免疫力、益智健脑、抗衰老、调节内分泌、降血脂、降血糖、抗菌、抗病毒、抗癌等多种功效。将正常馒头中的小麦粉用一定比例的山药粉、淀粉进行替换，做成适宜糖尿病人饮食的低蛋白、低升糖指数的山药馒头，具有重要意义。但是目前这种保健食品的口感和风味不好，影响消费者的购买欲望，因此，开发以山药为主要原料的并且口感和风味好的面粉产品是食品加工行业研究的热点问题。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种口感风味良好的山药馒头的加工方法。
本发明是通过以下技术方案实现的：
一种口感风味良好的山药馒头的加工方法，包括以下具体步骤：
（1）选取无腐烂、变质的铁棍山药，将其去皮清洗，切成小颗粒状置于护色液中，浸泡20min后用清水清洗1遍，然后加入清水置于打浆机中进行打浆；
（2）选取无腐烂、变质的淮山药，将其清洗、去皮后进行切片，将薄片置于干燥箱中以60℃下干燥至含水量在10%以下，冷却后将薄片粉碎过120目；
（3）将步骤（2）制备得到的山药粉、小麦粉、小麦淀粉和土豆α淀粉过筛混合在一起，再加入酵母、无铝泡打粉和改良剂，用混粉机搅拌混匀，再将菊粉、羧甲基纤维素、硬脂酰乳酸钠和黄原胶加到混匀的小麦粉混合物中，搅拌均匀后加入步骤（1）制备的山药浆，用和面机和成团，拿出成团的面手工压制3-5min；
（4）将和好光滑的面团放入容器中，用保鲜膜封好后送入发酵箱中醒发1h，醒发结束后的面团送入轧面机中进行压片，重复多次，然后继续手工揉制1-2min进行整形直至形成光滑的馒头状，将整形之后的面团放入醒发箱中再次醒发15min，将二次醒发好的馒头放入沸水锅中蒸制30min即可得到。
一种口感风味良好的山药馒头的加工方法，步骤（1）中所述的护色液的配方为维生素C0.3%、柠檬酸0.5%、氯化钠0.6%和燕麦提取物0.2%。
一种口感风味良好的山药馒头的加工方法，步骤（1）中所述的加入清水置于打浆机中进行打浆，其中山药与清水的重量比为1：3。
一种口感风味良好的山药馒头的加工方法，步骤（3）中所述的山药粉、小麦粉、小麦淀粉、土豆α淀粉、酵母、无铝泡打粉、改良剂、菊粉、羧甲基纤维素、硬脂酰乳酸钠、黄原胶、步骤（1）制备的山药浆的重量比为40-45：45-55：8-10：5-8：0.8-1.1：1.3-1.5：0.4-0.5：0.3-0.5：0.06-0.08：0.2-0.4：0.3-0.4：40-60。
一种口感风味良好的山药馒头的加工方法，步骤（4）中所述的用保鲜膜封好后送入发酵箱中醒发1h，其中发酵箱的温度为30-35℃，湿度为80-85%。
本发明的优点是：本发明采用保健性食品山药的降糖、降脂和多种维生素、蛋白质营养的功效，将山药晒干研磨成粉替代一部分面粉制作馒头，满足糖尿病患者主食的多样化和健康、营养的作用，但是山药粉中不含面筋蛋白，单纯的依靠小麦粉中的面筋蛋白不足以让馒头达到正常馒头的口感，因此，本申请通过酵母、无铝泡打粉和改良剂的相互配合改善山药馒头不易醒发、体积不膨胀的缺点，同时通过羧甲基纤维素、菊粉等的作用下改善馒头的硬度、咀嚼度和黏度，使其比白面馒头的黏度稍高，软硬适中并适宜咀嚼，本申请还利用山药中含有的山药多糖和抗性淀粉对山药进行打浆代替清水和面，进一步提高了山药馒头的保健功效，使其兼顾口感和降糖的功效，满足糖尿病患者的营养需求，本发明的加工原料来源广，成本低，可大规模加工生产，应用前景好，值得推广。
具体实施方式
一种口感风味良好的山药馒头的加工方法，包括以下具体步骤：
（1）选取无腐烂、变质的铁棍山药，将其去皮清洗，切成小颗粒状置于护色液中，护色液的配方为维生素C0.3%、柠檬酸0.5%、氯化钠0.6%和燕麦提取物0.2%，浸泡20min后用清水清洗1遍，然后加入3倍量的清水置于打浆机中进行打浆；
（2）选取无腐烂、变质的淮山药，将其清洗、去皮后进行切片，将薄片置于干燥箱中以60℃下干燥至含水量在10%以下，冷却后将薄片粉碎过120目；
（3）将步骤（2）制备得到的山药粉、小麦粉、小麦淀粉和土豆α淀粉过筛混合在一起，再加入酵母、无铝泡打粉和改良剂，用混粉机搅拌混匀，再将菊粉、羧甲基纤维素、硬脂酰乳酸钠和黄原胶加到混匀的小麦粉混合物中，搅拌均匀后加入步骤（1）制备的山药浆，其中山药粉、小麦粉、小麦淀粉、土豆α淀粉、酵母、无铝泡打粉、改良剂、菊粉、羧甲基纤维素、硬脂酰乳酸钠、黄原胶、步骤（1）制备的山药浆的重量比为40：55：8：5：0.8：1.3：0.4：0.3：0.06：0.2：0.3：48，用和面机和成团，拿出成团的面手工压制3min；
（4）将和好光滑的面团放入容器中，用保鲜膜封好后送入温度为30℃，湿度为80%的发酵箱中醒发1h，醒发结束后的面团送入轧面机中进行压片，重复多次，然后继续手工揉制1min进行整形直至形成光滑的馒头状，将整形之后的面团放入醒发箱中再次醒发15min，将二次醒发好的馒头放入沸水锅中蒸制30min即可得到。
Claims (5)
1.一种口感风味良好的山药馒头的加工方法，其特征在于，包括以下具体步骤：
（1）选取无腐烂、变质的铁棍山药，将其去皮清洗，切成小颗粒状置于护色液中，浸泡20min后用清水清洗1遍，然后加入清水置于打浆机中进行打浆；
（2）选取无腐烂、变质的淮山药，将其清洗、去皮后进行切片，将薄片置于干燥箱中以60℃下干燥至含水量在10%以下，冷却后将薄片粉碎过120目；
（3）将步骤（2）制备得到的山药粉、小麦粉、小麦淀粉和土豆α淀粉过筛混合在一起，再加入酵母、无铝泡打粉和改良剂，用混粉机搅拌混匀，再将菊粉、羧甲基纤维素、硬脂酰乳酸钠和黄原胶加到混匀的小麦粉混合物中，搅拌均匀后加入步骤（1）制备的山药浆，用和面机和成团，拿出成团的面手工压制3-5min；
（4）将和好光滑的面团放入容器中，用保鲜膜封好后送入发酵箱中醒发1h，醒发结束后的面团送入轧面机中进行压片，重复多次，然后继续手工揉制1-2min进行整形直至形成光滑的馒头状，将整形之后的面团放入醒发箱中再次醒发15min，将二次醒发好的馒头放入沸水锅中蒸制30min即可得到。
2.根据权利要求1所述的一种口感风味良好的山药馒头的加工方法，其特征在于，步骤（1）中所述的护色液的配方为维生素C0.3%、柠檬酸0.5%、氯化钠0.6%和燕麦提取物0.2%。
3.根据权利要求1所述的一种口感风味良好的山药馒头的加工方法，其特征在于，步骤（1）中所述的加入清水置于打浆机中进行打浆，其中山药与清水的重量比为1：3。
4.根据权利要求1所述的一种口感风味良好的山药馒头的加工方法，其特征在于，步骤（3）中所述的山药粉、小麦粉、小麦淀粉、土豆α淀粉、酵母、无铝泡打粉、改良剂、菊粉、羧甲基纤维素、硬脂酰乳酸钠、黄原胶、步骤（1）制备的山药浆的重量比为40-45：45-55：8-10：5-8：0.8-1.1：1.3-1.5：0.4-0.5：0.3-0.5：0.06-0.08：0.2-0.4：0.3-0.4：40-60。
5.根据权利要求1所述的一种口感风味良好的山药馒头的加工方法，其特征在于，步骤（4）中所述的用保鲜膜封好后送入发酵箱中醒发1h，其中发酵箱的温度为30-35℃，湿度为80-85%。
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