CN109480185A - 一种蔬菜杂粮面条的制作方法 - Google Patents
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Abstract
本发明公开了一种蔬菜杂粮面条的制作方法,其主要是由小麦胚芽粉、红薯粉、糯米粉按照一定比例混合制成,其中添加有预处理后的新鲜蔬菜粉和高粱、燕麦、赤小豆、黑豆混合提取粉;与现有技术相比,本发明的蔬菜杂粮面条通过各食材在口感与营养价值方面的优势进行合理搭配,不仅保证面条口感好、品质,而且营养成分均衡、全面,添加蔬菜和杂粮,富含各种维生素、矿物质及膳食纤维,营养价值丰富,通过对其预处理,便于人体吸收,对食欲不振、消化不良有调节作用。
Description
技术领域
本发明涉及一种蔬菜杂粮面条的制作方法,属于食品加工技术领域。
背景技术
近年来与营养状况相关的慢性疾病如肥胖、糖尿病、高血压、冠心病等发病率明显提高,而且其发病年龄也日益年轻化,营养摄入不足与营养结构失衡直接影响着国民健康,改善膳食结构、平衡营养摄入、提高国民营养健康水平、防控慢性病是刻不容缓的大事。营养方便安全的速冻食品已成为市场迫切的需求,随着人们对产品的要求越来越高,现有产品由于营养单一,已不能满足人们对口感和营养方面的要求。
蔬菜的营养物质主要包含矿物质、维生素、纤维等,这些物质的含量越高,蔬菜的营养价值也越高,此外,蔬菜中的水分和膳食纤维的含量也是重要的营养品质指标;通常,水分含量高、膳食纤维少的蔬菜鲜嫩度较好,其食用价值也较高。
面条作为一种速食产品深受人们欢迎和喜爱,为了增加小麦面粉制作的面条的口感,现有技术已经公开了多种添加有其他成分的面条,如在小麦面粉中添加蔬菜汁、蛋清、膨化米类或膨化豆类等成分可以增加面条的口感和营养,但是这种面条不具有重点增加特定营养成分的特点。随着健康养生观念的兴起,含有粗粮的面条由于具有食疗、保健作用而成为研究热点。
发明内容
为了满足消费者对面条营养价值及口感的需求,本发明的目的在于提供一种蔬菜杂粮面条的制作方法。
为了实现上述目的,本发明采用如下技术方案:
蔬菜杂粮面条的制作方法,具体包括以下内容:
(1)采集新鲜蔬菜,洗净后在先送入烘烤箱中烘干,烘干温度为50-60℃,直至烘干蔬菜水分至15%以下,然后进行微波处理,控制微波功率为220W-250W,处理时间为20-30min;
(2)将上述干燥后的蔬菜切碎,然后放入适量的去离子水中,并加入蔬菜总量2.5%-3.0%植物乳杆菌、1.2%-1.5%发酵乳杆菌,混合搅拌,然后加入醋酸调节Ph值为3.5-4.0,置于5-8℃下密封腌制60-70天,发酵完成后取出烘干、磨粉,得蔬菜粉;
(3)称取高粱、燕麦、赤小豆、黑豆,洗净烘干,粉碎至80目,取得豆粉,然后加入适量的去离子水搅拌混匀,制成悬浊液,离心过滤,筛网目数120目,转速800-900r/min,收取浆料;
(4)向上述浆料中加注相当于浆料0.12-0.15%硫酸氢二钠和0.1-0.2% 焦亚硫酸钠,调节浆料至pH值为8-9,温度保持46-48℃静置反应40-50分钟,然后进行离心过滤,筛网目数200-220目、转速700-800r/min,取得豆类淀粉原料,收取上清液,将上清液通过热交换器使温度下调到 40℃以下,再通过超滤膜进行超滤浓缩,再通过喷雾干燥取得提取粉;
(5)称取小麦胚芽粉、红薯粉、糯米粉按照8-10:5-7:2-4比例混合均匀,然后加入相当于上述混合粉总量15%-20%步骤(2)蔬菜粉、5%-7%步骤(4) 提取粉以及1%-2%食盐,反复搅拌,加入适量的去离子水和成面团,然后在温度22℃-26℃,湿度83%-89%的环境中静置熟化12-15分钟;
(6)然后按照常规方法进行压延、切条、晾干、切断、计量、包装即得到蔬菜杂粮面条成品。
所述的步骤(1)微波处理功率为250W,微波处理时间为25min。
所述的步骤(4)静置反应温度48℃,反应时间45分钟。
所述的小麦胚芽粉、红薯粉、糯米粉比例优选10:6:3。
本发明的有益效果:
与现有技术相比,本发明的蔬菜杂粮面条通过各食材在口感与营养价值方面的优势进行合理搭配,不仅保证面条口感好、品质,而且营养成分均衡、全面,添加蔬菜和杂粮,富含各种维生素、矿物质及膳食纤维,营养价值丰富,通过对其预处理,便于人体吸收,对食欲不振、消化不良有调节作用。
具体实施方式
实施例1:蔬菜杂粮面条的制作方法,具体包括以下内容:
(1)采集新鲜蔬菜,洗净后在先送入烘烤箱中烘干,烘干温度为55℃,直至烘干蔬菜水分至15%以下,然后进行微波处理,控制微波功率为250W,处理时间为25min;
(2)将上述干燥后的蔬菜切碎,然后放入适量的去离子水中,并加入蔬菜总量2.8%植物乳杆菌、1.3%发酵乳杆菌,混合搅拌,然后加入醋酸调节Ph值为3.8,置于6℃下密封腌制65天,发酵完成后取出烘干、磨粉,得蔬菜粉;
(3)称取高粱、燕麦、赤小豆、黑豆,洗净烘干,粉碎至80目,取得豆粉,然后加入适量的去离子水搅拌混匀,制成悬浊液,离心过滤,筛网目数120目,转速850r/min,收取浆料;
(4)向上述浆料中加注相当于浆料0.13%硫酸氢二钠和0.15% 焦亚硫酸钠,调节浆料至pH值为8.5,温度保持48℃静置反应45分钟,然后进行离心过滤,筛网目数220目、转速750r/min,取得豆类淀粉原料,收取上清液,将上清液通过热交换器使温度下调到 40℃以下,再通过超滤膜进行超滤浓缩,再通过喷雾干燥取得提取粉;
(5)称取小麦胚芽粉、红薯粉、糯米粉按照10:6:3比例混合均匀,然后加入相当于上述混合粉总量18%步骤(2)蔬菜粉、6%步骤(4) 提取粉以及1.5%食盐,反复搅拌,加入适量的去离子水和成面团,然后在温度24℃,湿度85%的环境中静置熟化15分钟;
(6)然后按照常规方法进行压延、切条、晾干、切断、计量、包装即得到蔬菜杂粮面条成品。
Claims (4)
1.一种蔬菜杂粮面条的制作方法,其特征在于,具体包括以下内容:
(1)采集新鲜蔬菜,洗净后在先送入烘烤箱中烘干,烘干温度为50-60℃,直至烘干蔬菜水分至15%以下,然后进行微波处理,控制微波功率为220W-250W,处理时间为20-30min;
(2)将上述干燥后的蔬菜切碎,然后放入适量的去离子水中,并加入蔬菜总量2.5%-3.0%植物乳杆菌、1.2%-1.5%发酵乳杆菌,混合搅拌,然后加入醋酸调节Ph值为3.5-4.0,置于5-8℃下密封腌制60-70天,发酵完成后取出烘干、磨粉,得蔬菜粉;
(3)称取高粱、燕麦、赤小豆、黑豆,洗净烘干,粉碎至80目,取得豆粉,然后加入适量的去离子水搅拌混匀,制成悬浊液,离心过滤,筛网目数120目,转速800-900r/min,收取浆料;
(4)向上述浆料中加注相当于浆料0.12-0.15%硫酸氢二钠和0.1-0.2% 焦亚硫酸钠,调节浆料至pH值为8-9,温度保持46-48℃静置反应40-50分钟,然后进行离心过滤,筛网目数200-220目、转速700-800r/min,取得豆类淀粉原料,收取上清液,将上清液通过热交换器使温度下调到 40℃以下,再通过超滤膜进行超滤浓缩,再通过喷雾干燥取得提取粉;
(5)称取小麦胚芽粉、红薯粉、糯米粉按照8-10:5-7:2-4比例混合均匀,然后加入相当于上述混合粉总量15%-20%步骤(2)蔬菜粉、5%-7%步骤(4) 提取粉以及1%-2%食盐,反复搅拌,加入适量的去离子水和成面团,然后在温度22℃-26℃,湿度83%-89%的环境中静置熟化12-15分钟;
(6)然后按照常规方法进行压延、切条、晾干、切断、计量、包装即得到蔬菜杂粮面条成品。
2.根据权利要求1所述的蔬菜杂粮面条的制作方法,其特征在于,所述的步骤(1)微波处理功率为250W,微波处理时间为25min。
3.根据权利要求1所述的蔬菜杂粮面条的制作方法,其特征在于,所述的步骤(4)静置反应温度48℃,反应时间45分钟。
4.根据权利要求1所述的蔬菜杂粮面条的制作方法,其特征在于,所述的小麦胚芽粉、红薯粉、糯米粉比例优选10:6:3。
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CN104286692A (zh) * | 2014-09-25 | 2015-01-21 | 刘韶娜 | 一种蔬菜杂粮面条及其制备方法 |
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