CN110403131A - 一种芦笋根营养面条及其制备方法 - Google Patents
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Abstract
本发明属于食品加工技术领域,具体涉及一种芦笋根营养面条及其制备方法。所述芦笋根面条,通过以下重量份原料制成:面粉500‑550份、芦笋根70‑75份、葡萄籽油2‑5份、胡萝卜叶粉4‑6份、干淡黄粉4‑6份、芦荟粉3‑5份、黄豆粉5‑8份、石花菜5‑8份、米曲霉0.5‑1份、酵母菌1.2‑1.5份。制得的面条不仅色泽淡黄,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,具体涉及一种芦笋根营养面条及其制备方法。
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。
芦笋根系发达,在土壤中横向伸展可达3m左右,纵深2m左右,大部分根分布在30cm以内的耕作层里。芦笋根占据整棵芦笋的四分之一,我国每年可产生大约几十万吨的芦笋根,数量非常庞大。由于芦笋根含水量较高容易腐烂,大多挖出后晒干当柴火烧,耗费大量的人力物力。芦笋根除了蛋白、矿物质含量丰富外,还含有大量的多糖、皂甙等活性成分,具有一定的营养保健功效。
因此,如果充分利用芦笋根中所含的营养成分,开发高附加值的芦笋根产品,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根直接打浆后用来制备营养美味的芦笋根面条,制得的面条不仅色泽淡黄,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根面条的制备方法,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:
一种芦笋根面条,通过以下重量份原料制成:面粉500-550份、芦笋根70-75份、葡萄籽油 2-5份、胡萝卜叶粉4-6份、干淡黄粉4-6份、芦荟粉3-5份、黄豆粉 10-20份、石花菜 5-8份、米曲霉0.5-1份、酵母菌1.2-1.5份。
优选地,上述芦笋根面条通过以下重量份原料制成:面粉520份、芦笋根85份、葡萄籽油 3份、胡萝卜叶粉 5份、干淡黄粉5份、芦荟粉4份、黄豆粉15份、石花菜6、米曲霉0.8份、酵母菌1.3份。
一种上述芦笋根面条的制备方法,采用以下步骤:
(1)挑选直径在在1cm以上的芦笋根,经干式除杂机除去沙土和杂质,随后被送至滚筒式清洗机中用水清洗干净;
(2)用防酶促褐变护色液(0.2%柠檬酸、0.5%抗坏血酸钠、1%氯化钙)浸泡芦笋根5min;
(3)清洗后的芦笋根装入蒸汽,在5mpa-6mpa压力下加温20s,使芦笋根表面生出水泡,然后用水清洗外皮;
(4)将去皮后的芦笋根切成2-3cm的小段,加入2.5-3倍体积的冰水,然后加入石花菜和葡萄籽油,以2000-2500rpm条件下,匀浆8-10min;
(5)步骤(4)制备的匀浆在搅拌中以5-10mL/s速度加入面粉、胡萝卜叶粉、干蛋黄粉、芦荟粉、黄豆粉,接种米曲霉和酵母菌,于25-28℃发酵3-5h;
(6)和面,将面团进行挤压糊化、获得芦荟根面条。
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根直接打浆制备面条,及简化了生产工序,有降低了生产成本,且增加了面条的花色品种,为芦笋根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)利用新鲜的芦笋根直接打浆处理,既做到了对原料的充分利用,又最大程度的保持了芦笋根特有的色泽。
(3)通过各组分的协同作用,适量添加石花菜、干蛋黄粉和芦荟粉,可以提高面团的韧性及延伸性,可以防止面条回生,断条率低,无异味、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
一种芦笋根面条,通过以下重量份原料制成:面粉500份、芦笋根70份、葡萄籽油 2份、胡萝卜叶粉4份、干淡黄粉4份、芦荟粉3份、黄豆粉 10份、石花菜 5份、米曲霉0.5份、酵母菌1.2份。
一种上述芦笋根面条的制备方法,采用以下步骤:
(1)挑选直径在在1cm以上的芦笋根,经干式除杂机除去沙土和杂质,随后被送至滚筒式清洗机中用水清洗干净;
(2)用防酶促褐变护色液(0.2%柠檬酸、0.5%抗坏血酸钠、1%氯化钙)浸泡芦笋根5min;
(3)清洗后的芦笋根装入蒸汽,在5mpa-6mpa压力下加温20s,使芦笋根表面生出水泡,然后用水清洗外皮;
(4)将去皮后的芦笋根切成2-3cm的小段,加入2.5倍体积的冰水,然后加入石花菜和葡萄籽油,以2000rpm条件下,匀浆10min;
(5)步骤(4)制备的匀浆在搅拌中以5mL/s速度加入面粉、胡萝卜叶粉、干蛋黄粉、芦荟粉和黄豆粉,接种米曲霉和酵母菌,于25℃发酵5h;
(6)和面,将面团采用单螺杆挤压机对面团进行挤压糊化获得芦荟根面条,其中机筒1、2、3区的温度依次为70℃、90℃、110℃,螺杆转速 50r/min;
(6)将鲜面条在自然条件下老化8h,然后于35℃干燥水分含量为13-14wt%。
实施例2
一种芦笋根面条,通过以下重量份原料制成:面粉550份、芦笋根75份、葡萄籽油 5份、胡萝卜叶粉6份、干淡黄粉6份、芦荟粉5份、黄豆粉 20份、石花菜 8份、米曲霉1份、酵母菌1.5份。
上述芦笋根面条采用以下步骤:
一种上述芦笋根面条的制备方法,采用以下步骤:
(1)挑选直径在在1cm以上的芦笋根,经干式除杂机除去沙土和杂质,随后被送至滚筒式清洗机中用水清洗干净;
(2)用防酶促褐变护色液(0.2%柠檬酸、0.5%抗坏血酸钠、1%氯化钙)浸泡芦笋根5min;
(3)清洗后的芦笋根装入蒸汽,在6mpa压力下加温20s,使芦笋根表面生出水泡,然后用水清洗外皮;
(4)将去皮后的芦笋根切成2-3cm的小段,加入3倍重量的冰水,然后加入石花菜和葡萄籽油,以2500rpm条件下,匀浆8min;
(5)步骤(4)制备的匀浆在搅拌中以10mL/s速度加入面粉、胡萝卜叶粉、干蛋黄粉、芦荟粉和黄豆粉,接种米曲霉和酵母菌,于28℃发酵3h;
(6)和面,面团采用单螺杆挤压机对面团进行挤压糊化,获得芦荟根面条。其中机筒1、2、3区的温度依次为80℃、100℃、120℃,螺杆转速 60r/min;
(6)将鲜面条在自然条件下老化12h,然后于35℃干燥水分含量为13-14wt%。
实施例3
上述芦笋根面条通过以下重量份原料制成:面粉520份、芦笋根85份、葡萄籽油 3份、胡萝卜叶粉 5份、干淡黄粉5份、芦荟粉4份、黄豆粉 15份、石花菜6、米曲霉0.8份、酵母菌1.3份。
一种上述芦笋根面条的制备方法,采用以下步骤:
(1)挑选直径在在1cm以上的芦笋根,经干式除杂机除去沙土和杂质,随后被送至滚筒式清洗机中用水清洗干净;
(2)用防酶促褐变护色液(0.2%柠檬酸、0.5%抗坏血酸钠、1%氯化钙)浸泡芦笋根5min;
(3)清洗后的芦笋根装入蒸汽,在5mpa压力下加温20s,使芦笋根表面生出水泡,然后用水清洗外皮;
(4)将去皮后的芦笋根切成2-3cm的小段,加入2.5倍体积的冰水,然后加入石花菜和葡萄籽油,以2200rpm条件下,匀浆9min;
(5)步骤(4)制备的匀浆在搅拌中以8mL/s速度加入面粉、胡萝卜叶粉、干蛋黄粉、芦荟粉和黄豆粉,接种米曲霉和酵母菌,于26℃发酵4h;
(6)和面,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75℃、95℃、115℃,螺杆转速 55r/min。
优选地,将鲜面条在自然条件下老化10h,然后于32℃干燥水分含量为13-14wt%。
对比例1
一种芦笋根面条,原料组成同实施例3,不同之处在于:不加入干蛋黄粉、芦荟粉和石花菜,其他原料及添加量均同实施例3。
对比例2
一种芦笋根面条,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
一种芦笋根面条,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
一种芦笋根面条,原料组成同实施例3,不同之处在于:不加入米曲霉和酵母菌,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;面条具有淡黄色:17-20分;黄色较暗;12-16.9分:色泽为暗灰黄色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)
1.一种芦笋根营养面条,其特征在于,通过以下重量份原料制成:面粉500-550份、芦笋根70-75份、葡萄籽油 2-5份、胡萝卜叶粉4-6份、干淡黄粉4-6份、芦荟粉3-5份、黄豆粉 10-20份、石花菜 5-8份、米曲霉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,所述述芦笋根面条通过以下重量份原料制成:面粉520份、芦笋根85份、葡萄籽油 3份、胡萝卜叶粉 5份、干淡黄粉5份、芦荟粉4份、黄豆粉 15份、石花菜6、米曲霉0.8份、酵母菌1.3份。
3.一种上述芦笋根面条的制备方法,采用以下步骤:
(1)挑选直径在在1cm以上的芦笋根,经干式除杂机除去沙土和杂质,随后被送至滚筒式清洗机中用水清洗干净;
(2)用防酶促褐变护色液(0.2%柠檬酸、0.5%抗坏血酸钠、1%氯化钙)浸泡芦笋根5min;
(3)清洗后的芦笋根装入蒸汽,在5mpa-6mpa压力下加温20s,使芦笋根表面生出水泡,然后用水清洗外皮;
(4)将去皮后的芦笋根切成2-3cm的小段,加入2.5-3倍体积的冰水,然后加入石花菜和葡萄籽油,以2000-2500rpm条件下,匀浆8-10min;
(5)步骤(4)制备的匀浆在搅拌中以5-10mL/s速度加入面粉、胡萝卜叶粉、干蛋黄粉、芦荟粉、黄豆粉,接种米曲霉和酵母菌,于25-28℃发酵3-5h;
(6)和面,将面团进行挤压糊化、获得芦荟根面条。
4.根据权利要求3所述的制备方法,其特征在于,所述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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