CN110367453A - 一种芦笋茎叶面条及其制备方法 - Google Patents
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Abstract
本发明属于食品加工技术领域，具体涉及一种芦笋茎叶面条及其制备方法。所述芦笋茎叶面条，通过以下重量份原料制成：面粉500‑550份、芦笋茎叶20‑22份、葡萄籽油2‑5份、胡萝卜叶粉5‑6份、芦荟粉8‑10份、黄豆粉5‑8份、裙带菜5‑8份、绿色木霉0.5‑1份、酵母菌1.2‑1.5份。制得的面条不仅色泽鲜绿，口感清香，外观品质好，而且富含膳食纤维，保存时间长。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种芦笋茎叶面条及其制备方法。
背景技术
芦笋是指石刁柏嫩茎，属百合科，多年生宿根植物，因其嫩茎挺直，顶端鳞片紧包，形如石刁，枝叶展开酷似松柏针叶，故称石刁柏；又因其供食用的嫩茎，形似芦苇的嫩芽和竹笋，故中国已有很多人习惯将石刁柏称为芦笋。芦笋富含氨基酸、维生素、矿物质、膳食纤维，营养价值丰富，味道鲜美，软嫩可口，是世界十大名菜之一，在国际市场上享有“蔬菜之王”的美称，目前国内外已有多种采用芦笋为主要原料的抗癌药，保健品。
嫩茎是芦笋作为蔬菜的主要可食部分，但同时产生的芦笋茎叶的食品价值没有得到有效开发，被当成垃圾任意丢弃。芦笋茎叶占据整棵芦笋的二分之一，芦笋茎叶含有丰富的蛋白质、脂肪、碳水化合物、多种维生素、多种氨基酸，各种营养成分均比一般蔬菜高达3-5倍以上，部分营养成分甚至超过芦笋嫩茎。其中,维生素B1的含量是苹果、桃的24倍。维生素B2的含量是苹果、桃、葡萄的36倍。芦笋茎叶矿物质含量也相当高，钙的含量高出苹果、梨、桃的5-10倍，铁的含量高出上述瓜果的几十倍，值得提出的是其碘的含量亦较高。芦笋茎叶已检测出15种人体必需的氨基酸，不仅种类齐全，而且含量丰富。由于芦笋茎叶含水量较高容易腐烂，大多收割后晒干当柴火烧，耗费大量的人力物力。而作为饲料不仅难以充分利用芦笋茎叶中的营养成分，而且经济效益十分低，难以充分利用芦笋茎叶的营养成分，也严重影响芦笋栽培的经济效益。因此，如果充分利用芦笋茎叶中所含的营养成分，开发高附加值的芦笋茎叶产品，是提高芦笋经济效益的重要途经，也是当今芦笋研究的热点之一。
发明内容
为实现上述发明目的，本发明提供了一种利用新鲜芦笋茎叶直接打浆后用来制备营养美味的芦笋茎叶面条，制得的面条不仅色泽鲜绿，口感清香，外观品质好，而且富含膳食纤维，保存时间长。
本发明还提供了一种上述芦笋茎叶面条的制备方法，该方法简单可控，制备的面条不易断裂，口感细滑。
本发明为实现上述目的，采用以下的技术方案：
一种芦笋茎叶面条，通过以下重量份原料制成：面粉500-550份、芦笋茎叶80-90份、葡萄籽油 2-5份、胡萝卜叶粉 5-6份、芦荟粉8-10份、黄豆粉 5-8份、裙带菜 5-8份、绿色木霉0.5-1份、酵母菌1.2-1.5份。
优选地，上述芦笋茎叶面条通过以下重量份原料制成：面粉520份、芦笋茎叶85份、葡萄籽油 3份、胡萝卜叶粉 5份、芦荟粉9份、黄豆粉 6份、裙带菜 7份、绿色木霉0.8份、酵母菌1.3份。
一种上述芦笋茎叶面条的制备方法，采用以下步骤：
（1）挑选无病虫害、新鲜的芦笋茎叶，95-105℃漂烫3-5min；
（2）将去皮后的芦笋茎叶切成2-3cm的小段，加入2.5-3倍质量的冰水，然后加入裙带菜和葡萄籽油，匀浆8-10min；
（3）在步骤（2）制备的匀浆搅拌中以5-10mL/s速度匀速加入面粉、胡萝卜叶粉、芦荟粉和黄豆粉，接种绿色木霉和酵母菌，和面，于25-28℃发酵3-5h；
（4）将步骤（3）发酵后的面团进行挤压糊化、获得芦荟茎叶面条。
优选地，面团采用单螺杆挤压机对面团进行挤压糊化，其中机筒1、2、3区的温度依次为70-80℃、90-100℃、110-120℃，螺杆转速 50r/min-60r/min。
优选地，将鲜面条在自然条件下老化8-12h，然后于30-35℃干燥水分含量为13-14wt％。
有益效果
（1）本发明首次采用新鲜的芦笋茎叶直接打浆制备面条，既简化了生产工序，又降低了生产成本，且增加了面条的花色品种，为芦笋茎叶在食品中的应用开辟了新的途径，可助推芦笋产业的转型升级。
（2）利用新鲜的芦笋茎叶直接打浆处理，既做到了对原料的充分利用，又最大程度的保持了芦笋茎叶特有的鲜绿色泽。
（3）通过各组分的协同作用，适量添加裙带菜和芦荟粉。可以提高面团的韧性及延伸性，可以防止面条回生，无异味，断条率低，而且该面条口感细腻，物粗糙感，保存时间长。
具体实施方式
为了更好的理解本发明，下面结合具体的实施例和对比例来进一步说明。
实施例1
一种芦笋茎叶面条，通过以下原料制成：面粉500g、芦笋茎叶80g、葡萄籽油 2 g份、胡萝卜叶粉 5 g、芦荟粉8 g、黄豆粉 5 g、裙带菜 5 g、绿色木霉0.5 g、酵母菌1.2 g。
上述芦笋茎叶面条采用以下步骤：
（1）挑选无病虫害、新鲜的芦笋茎叶，95℃漂烫5min；
（2）将去皮后的芦笋茎叶切成2-3cm的小段，加入2.5倍质量的冰水，然后加入裙带菜和葡萄籽油，匀浆8-10min；
（3）在步骤（2）制备的匀浆搅拌中以5-10mL/s速度匀速加入面粉、胡萝卜叶粉、芦荟粉和黄豆粉，接种绿色木霉和酵母菌，和面，于25℃发酵5h；
（4）将面团采用单螺杆挤压机对面团进行挤压糊化获得芦荟茎叶面条，其中机筒1、2、3区的温度依次为70℃、90℃、110℃，螺杆转速 50r/min；
（5）将鲜面条在自然条件下老化8h，然后于30℃干燥水分含量为13-14wt％。
实施例2
一种芦笋茎叶面条，通过以下原料制成：面粉550 g、芦笋茎叶90 g、葡萄籽油 5 g、胡萝卜叶粉 6 g、芦荟粉10 g、黄豆粉 8 g、裙带菜 8 g、绿色木霉1 g、酵母菌1.5 g。
上述芦笋茎叶面条采用以下步骤：
（1）挑选无病虫害、新鲜的芦笋茎叶，105℃漂烫3min；
（2）将去皮后的芦笋茎叶切成2-3cm的小段，加入3倍质量的冰水，然后加入裙带菜和葡萄籽油，匀浆10min；
（3）在步骤（2）制备的匀浆搅拌中以5-10mL/s速度匀速加入面粉、胡萝卜叶粉、芦荟粉和黄豆粉，接种绿色木霉和酵母菌，和面，于28℃发酵3h；
（4）面团采用单螺杆挤压机对面团进行挤压糊化，获得芦荟茎叶面条。其中机筒1、2、3区的温度依次为80℃、100℃、120℃，螺杆转速 60r/min；
（5）将鲜面条在自然条件下老化8-12h，然后于30-35℃干燥水分含量为13-14wt％。
实施例3
上述芦笋茎叶面条通过以下重量份原料制成：面粉520 g、芦笋茎叶85 g、葡萄籽油 3g、胡萝卜叶粉 5 g、芦荟粉9 g、黄豆粉 6 g、裙带菜 7 g、绿色木霉0.8 g、酵母菌1.3 g。
上述芦笋茎叶面条的制备方法，采用以下步骤：
（1）挑选无病虫害、新鲜的芦笋茎叶，100℃漂烫4min；
（2）将去皮后的芦笋茎叶切成2-3cm的小段，加入2.8倍质量的冰水，然后加入裙带菜和葡萄籽油，匀浆9min；
（3）在步骤（2）制备的匀浆搅拌中以8mL/s速度匀速加入面粉、胡萝卜叶粉、芦荟粉和黄豆粉，接种绿色木霉和酵母菌，和面，于25-28℃发酵3-5h；
（4）将面团采用单螺杆挤压机对面团进行挤压糊化、获得芦荟茎叶面条，其中机筒1、2、3区的温度依次为75℃、95℃、115℃，螺杆转速 55r/min；
（5）将鲜面条在自然条件下老化8-12h，然后于30-35℃干燥水分含量为13-14wt％。
对比例1
一种芦笋茎叶面条，原料组成同实施例3，不同之处在于：不加入芦荟粉和裙带菜，其他原料及添加量均同实施例3。
对比例2
一种芦笋茎叶面条，原料组成同实施例3，不同之处在于：不加入胡萝卜叶粉，其他原料及添加量均同实施例3。
对比例3
一种芦笋茎叶面条，原料组成同实施例3，不同之处在于：不加入葡萄籽油，其他原料及添加量均同实施例3。
对比例4
一种芦笋茎叶面条，原料组成同实施例3，不同之处在于：不加入绿色木霉和酵母菌，不经历发酵过程，其他原料及添加量均同实施例3。
试验效果
1.由10名经过事先培训的评审员组成的感官评定小组，分别对面条的色泽、外观特性、口感、韧性、光滑性进行评价，评价标准如下：
色泽：满分20分；面条具有鲜亮绿色：17-20分；绿色较暗；12-16.9分：色泽为暗灰绿色1-11.9分。
外观特性：满分20分；表面结构细腻，膨胀度好：17-20分；细腻度及膨胀度一般：12-16.9分；表面粗糙，面条黏连：1-11.9分。
口感：满分20分；品尝时具有芦笋的清香味，17-20分；芦笋的清香味较淡，有腥味：12-16.9分；没有芦笋的清香味，有异味：1-11.9分
韧性：满分20分；面条咀嚼时有嚼劲，弹性好：17-20分；嚼劲及弹性均一般：12-16.9分；嚼劲差，弹性不足：1-11.9分。
光滑性：满分20分；品尝时面条光滑：17-20分；较粗糙：12-16.9分；光滑度差，粗糙：1-11.9。
具体评价结果见表1.
2.将实施例3和对比文件4制备的芦笋面条在4℃冷藏条件下，分别在第1天，第15天、地30天随机抽取面条作为样品，进行微生物检测，结果见表2。
菌落总数和霉菌的测定均采用国标的方法。
表2
Claims (5)
1.一种芦笋茎叶面条，其特征在于，通过以下重量份原料制成：面粉500-550份、芦笋茎叶80-90份、葡萄籽油 2-5份、胡萝卜叶粉 5-6份、芦荟粉8-10份、黄豆粉 5-8份、裙带菜 5-8份、绿色木霉0.5-1份、酵母菌1.2-1.5份。
2.根据权利要求1所述的营养面条，其特征在于，通过以下重量份原料制成：面粉520份、芦笋茎叶85份、葡萄籽油 3份、胡萝卜叶粉 5份、芦荟粉9份、黄豆粉 6份、裙带菜 7份、绿色木霉0.8份、酵母菌1.3份。
3.一种权利要求1或2所述的芦笋茎叶面条的制备方法，其特征在于，采用以下步骤：
（1）挑选无病虫害、新鲜的芦笋茎叶，95-105℃漂烫3-5min；
（2）将去皮后的芦笋茎叶切成2-3cm的小段，加入2.5-3倍质量的冰水，然后加入裙带菜和葡萄籽油，匀浆8-10min；
（3）在步骤（2）制备的匀浆搅拌中以5-10mL/s速度匀速加入面粉、胡萝卜叶粉、芦荟粉和黄豆粉，接种绿色木霉和酵母菌，和面，于25-28℃发酵3-5h；
（4）将步骤（3）发酵后的面团进行挤压糊化、获得芦荟茎叶面条。
4.根据权利要求3所述的制备方法，其特征在于，面团采用单螺杆挤压机对面团进行挤压糊化，其中机筒1、2、3区的温度依次为70-80℃、90-100℃、110-120℃，螺杆转速 50r/min-60r/min。
5.根据权利要求3所述的制备方法，其特征在于，将鲜面条在自然条件下老化8-12h，然后于30-35℃干燥水分含量为13-14wt％。
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