CN110583990A - 一种冻干即食蔬菜营养面条及其制作工艺 - Google Patents
一种冻干即食蔬菜营养面条及其制作工艺 Download PDFInfo
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Abstract
本发明公开了一种冻干即食蔬菜营养面条及其制作工艺;所述冻干即食蔬菜营养面条包括按重量份计的如下组分:面条10‑15份,肉粉2‑5份,盐巴0.1‑0.3份,营养辅料5‑8份,葱粉0.5‑1份、淀粉0.5‑1份、生姜粉1‑2份,水50‑70份。本发明通过将面条与营养辅料进行混合,并且经过速冻与冻干的加工工序,使得即食面条内的水分减少,从而减少了原料中的微生物呼吸速率,延长了原料的保质期,速干工序使得原料中的水分流失率达到至90%以上。
Description
技术领域
本发明涉及即食面条制备技术领域,尤其涉及一种冻干即食蔬菜营养面条及其制作工艺。
背景技术
面条是淀粉的线状制品,含有碳水化合物、膳食纤维、蛋白质、烟酸和钙、镁、铁、钾、磷、钠等营养成份,其具有良好的附味性,它能吸收各种鲜美汤料的味道,再加上面条本身的柔润嫩滑,爽口宜人,深得人们的喜爱,即食型面条具有原料和产品多样、加工更安全更卫生、食用更方便快捷等优点,得到了各年龄段消费者的喜爱。
经检索,中国专利申请公布号CN107960600A公开了一种方便即食型面条的制备方法,包括以下组分:谷朊粉、食盐、焦磷酸钠、三聚磷酸钠、碳酸钠、乳酸、可溶性大豆多糖和高筋面;本发明满足了方便即食的食用需求,在保持营养价值和口感的同时,提高了保质期,常温环境下,获得的即食型面条可保质期可达12个月。
现有即食面条的不足之处:即食面条可分为干制面与冷冻面,干制面具备保质时间长,但是在制备时需要对食材进行烘干处理,从而破坏了食材的营养成分;冷冻面其营养价值依旧存在,但是储存时间较短,同时不便于人体的吸收与消化,食用后会对肠胃造成不适。
发明内容
本发明的目的在于提供一种冻干即食蔬菜营养面条及其制作工艺,通过将面条与营养辅料进行混合,并且经过速冻与冻干的加工工序,使得即食面条内的水分减少,从而减少了原料中的微生物呼吸速率,延长了原料的保质期的优点,解决了即食面条破坏了食材的营养成分,储存时间较短,同时不便于人体的吸收与消化,食用后会对肠胃造成不适的问题。
根据本发明实施例的一种冻干即食蔬菜营养面条,包括按重量份计的如下组分:面条10-15份,肉粉2-5份,盐巴0.1-0.3份,营养辅料5-8份,葱粉0.5-1份、淀粉0.5-1份、生姜粉1-2份,水50-70份。
在上述方案基础上,所述冻干即食蔬菜营养面条还包括谷氨酸钠0.8-1份。
在上述方案基础上,所述营养辅料为菠菜混合物、胡萝卜混合物、鸡蛋混合物中任意一种。
在上述方案基础上,所述菠菜混合物按重量份计包括:菠菜2-4份,西红柿4-6份。
在上述方案基础上,所述胡萝卜混合物按重量份计包括:胡萝卜8-10份、南瓜3-5份、玉米2-4份、紫薯2-3份。
在上述方案基础上,所述胡萝卜、南瓜、玉米、紫薯均需切丁处理,所述切丁处理的胡萝卜混合物粒径为2-4mm。
在上述方案基础上,所述鸡蛋混合物按重量份计包括:鸡蛋8-10份、水5-8份。
在上述方案基础上,所述鸡蛋混合物的制备包括如下步骤:
S1:按重量份筛选无破损、异味、变色的蛋,放置于专用的清洗蛋筐内;
S2:用300-350ppm的氯水消毒2-3min,再流动水浸泡鸡蛋60-120秒,最后沥干水渍;
S3:将蛋打入打蛋器中,使蛋清和蛋黄混匀,并用筛网将蛋液过筛;
S4:按重量份称取水并放置在加热器上煮沸,再将蛋液加入至沸水中,大火煮开成蛋花,即制得鸡蛋混合物。
一种冻干即食蔬菜营养面条的制作工艺,具体制作工艺步骤如下:
S1:按重量份称取营养辅料,去掉头部和梗茎,通过氯水消毒60-70秒,再将消毒后的营养辅料用自来水漂洗80-120秒;
S2:漂洗完成后再将营养辅料进行切断切丁处理,切断的长度为4.5-5.5mm,切丁的长度为2-3*2-3mm;
S3:按重量份称取面条,将面条放入至沸水浴中热烫120-125秒,捞出沥干,再将S2所处理的营养辅料放入至沸水浴中热烫55-65秒,捞出沥干;
S4:往蒸煮锅内按重量份放入水,加热至沸腾,再加入肉粉、葱粉、生姜粉、盐巴搅拌均匀,待其完全溶解,加入淀粉勾芡,最后加入面条、营养辅料混匀;
S5:将S4所制得的原料按每盘模具量称取,均匀平整的浇注在模具上,铺盘后的台车及时进冻库进行冷冻;
S6:将S5所完成的原料进行冻干,开启制冷设备、真空加热设备,设置真空度为10-20Pa,冻干30-50min;
S7:完成冻干工序后进行密封包装处理,即制得冻干即食蔬菜营养面条。
在S4中,所添加的肉粉为猪肉粉、鸡肉粉、牛肉粉、猪肝粉、鱼肉粉、虾肉粉中的一种。
本发明与现有技术相比具有的有益效果是:
1、通过将面条与营养辅料进行混合,并且经过速冻与冻干的加工工序,使得即食面条内的水分减少,从而减少了原料中的微生物呼吸速率,延长了原料的保质期,速干工序使得原料中的水分流失率达到至90%以上,使其营养成分丢失率减小,并且面条与营养辅料均是通过煮沸处理的,杀菌效果强,同时也使得营养辅料更容易转化为易被吸收的小分子物质,增加了人体对营养成分吸收率;
2、通过设置多个营养辅料,从而增加了即食面条的营养价值,并且营养辅料均是通过切断或者切丁并用开水过筛所制得的,使得营养辅料内部的营养成分更易流出,加入的肉粉、葱粉不仅能够调味,并且蛋白含量高,营养丰富,促进了人体肠胃的吸收,提高了即食面条的营养价值。
具体实施方式
为能进一步了解本发明的特征、技术手段及所达到的具体功能,下面以具体实施方式对本发明做进一步详细描述。
实施例1
本实施例提供了一种冻干即食蔬菜营养面条,包括按重量份计的如下组分:面条10份,肉粉2份,盐巴0.1份,营养辅料5份,葱粉0.5份、淀粉0.5份、生姜粉1份,水50份、谷氨酸钠0.8份。
所述营养辅料为菠菜混合物。
所述菠菜混合物按重量份计包括:菠菜2,西红柿4。
一种冻干即食蔬菜营养面条的制作工艺,具体制作工艺步骤如下:
S1:按重量份称取营养辅料,去掉头部和梗茎,通过氯水消毒60秒,再将消毒后的营养辅料用自来水漂洗80秒;
S2:漂洗完成后再将营养辅料进行切断切丁处理,切断的长度为4.5mm,切丁的长度为2*2mm;
S3:按重量份称取面条,将面条放入至沸水浴中热烫120秒,捞出沥干,再将S2所处理的营养辅料放入至沸水浴中热烫55秒,捞出沥干;
S4:往蒸煮锅内按重量份放入水,加热至沸腾,再加入肉粉、葱粉、生姜粉、盐巴搅拌均匀,待其完全溶解,加入淀粉勾芡,最后加入面条、营养辅料混匀;
S5:将S4所制得的原料按每盘模具量称取,均匀平整的浇注在模具上,铺盘后的台车及时进冻库进行冷冻;
S6:将S5所完成的原料进行冻干,开启制冷设备、真空加热设备,设置真空度为10Pa,冻干30min;
S7:完成冻干工序后进行密封包装处理,即制得冻干即食蔬菜营养面条。
在S4中,所添加的肉粉为猪肉粉。
实施例2
本实施例提供了一种冻干即食蔬菜营养面条,包括按重量份计的如下组分:面条11份,肉粉3份,盐巴0.2份,营养辅料6份,葱粉0.6份、淀粉0.6份、生姜粉1份,水55份、谷氨酸钠0.8份。
所述营养辅料为胡萝卜混合物。
所述胡萝卜混合物按重量份计包括:胡萝卜8份、南瓜3份、玉米2份、紫薯2份。
所述胡萝卜、南瓜、玉米、紫薯均需切丁处理,所述切丁处理的胡萝卜混合物粒径为2mm。
一种冻干即食蔬菜营养面条的制作工艺,具体制作工艺步骤如下:
S1:按重量份称取营养辅料,去掉头部和梗茎,通过氯水消毒65秒,再将消毒后的营养辅料用自来水漂洗90秒;
S2:漂洗完成后再将营养辅料进行切断切丁处理,切断的长度为4.5mm,切丁的长度为3*3mm;
S3:按重量份称取面条,将面条放入至沸水浴中热烫120秒,捞出沥干,再将S2所处理的营养辅料放入至沸水浴中热烫55秒,捞出沥干;
S4:往蒸煮锅内按重量份放入水,加热至沸腾,再加入肉粉、葱粉、生姜粉、盐巴搅拌均匀,待其完全溶解,加入淀粉勾芡,最后加入面条、营养辅料混匀;
S5:将S4所制得的原料按每盘模具量称取,均匀平整的浇注在模具上,铺盘后的台车及时进冻库进行冷冻;
S6:将S5所完成的原料进行冻干,开启制冷设备、真空加热设备,设置真空度为12Pa,冻干35min;
S7:完成冻干工序后进行密封包装处理,即制得冻干即食蔬菜营养面条。
在S4中,所添加的肉粉为鸡肉粉。
实施例3
本实施例提供了一种冻干即食蔬菜营养面条,包括按重量份计的如下组分:面条12份,肉粉3份,盐巴0.2份,营养辅料6份,葱粉0.6份、淀粉0.7份、生姜粉1份,水60份、谷氨酸钠0.9份。
所述营养辅料为鸡蛋混合物。
所述鸡蛋混合物按重量份计包括:鸡蛋8份、水5份。
所述鸡蛋混合物的制备包括如下步骤:
S1:按重量份筛选无破损、异味、变色的蛋,放置于专用的清洗蛋筐内;
S2:用300ppm的氯水消毒2min,再流动水浸泡鸡蛋60秒,最后沥干水渍;
S3:将蛋打入打蛋器中,使蛋清和蛋黄混匀,并用筛网将蛋液过筛;
S4:按重量份称取水并放置在加热器上煮沸,再将蛋液加入至沸水中,大火煮开成蛋花,即制得鸡蛋混合物。
一种冻干即食蔬菜营养面条的制作工艺,具体制作工艺步骤如下:
S1:按重量份称取营养辅料,去掉头部和梗茎,通过氯水消毒65秒,再将消毒后的营养辅料用自来水漂洗100秒;
S2:漂洗完成后再将营养辅料进行切断切丁处理,切断的长度为4.5mm,切丁的长度为2*2mm;
S3:按重量份称取面条,将面条放入至沸水浴中热烫120秒,捞出沥干,再将S2所处理的营养辅料放入至沸水浴中热烫65秒,捞出沥干;
S4:往蒸煮锅内按重量份放入水,加热至沸腾,再加入肉粉、葱粉、生姜粉、盐巴搅拌均匀,待其完全溶解,加入淀粉勾芡,最后加入面条、营养辅料混匀;
S5:将S4所制得的原料按每盘模具量称取,均匀平整的浇注在模具上,铺盘后的台车及时进冻库进行冷冻;
S6:将S5所完成的原料进行冻干,开启制冷设备、真空加热设备,设置真空度为15Pa,冻干40min;
S7:完成冻干工序后进行密封包装处理,即制得冻干即食蔬菜营养面条。
在S4中,所添加的肉粉为牛肉粉。
实施例4
本实施例提供了一种冻干即食蔬菜营养面条,包括按重量份计的如下组分:面条14份,肉粉4份,盐巴0.2份,营养辅料7份,葱粉0.8份、淀粉0.8份、生姜粉1份,水65份、谷氨酸钠0.9份。
所述营养辅料为胡萝卜混合物。
所述胡萝卜混合物按重量份计包括:胡萝卜10份、南瓜5份、玉米4份、紫薯3份。
所述胡萝卜、南瓜、玉米、紫薯均需切丁处理,所述切丁处理的胡萝卜混合物粒径为4mm。
一种冻干即食蔬菜营养面条的制作工艺,具体制作工艺步骤如下:
S1:按重量份称取营养辅料,去掉头部和梗茎,通过氯水消毒65秒,再将消毒后的营养辅料用自来水漂洗110秒;
S2:漂洗完成后再将营养辅料进行切断切丁处理,切断的长度为4.5mm,切丁的长度为3*3mm;
S3:按重量份称取面条,将面条放入至沸水浴中热烫125秒,捞出沥干,再将S2所处理的营养辅料放入至沸水浴中热烫55秒,捞出沥干;
S4:往蒸煮锅内按重量份放入水,加热至沸腾,再加入肉粉、葱粉、生姜粉、盐巴搅拌均匀,待其完全溶解,加入淀粉勾芡,最后加入面条、营养辅料混匀;
S5:将S4所制得的原料按每盘模具量称取,均匀平整的浇注在模具上,铺盘后的台车及时进冻库进行冷冻;
S6:将S5所完成的原料进行冻干,开启制冷设备、真空加热设备,设置真空度为18Pa,冻干45min;
S7:完成冻干工序后进行密封包装处理,即制得冻干即食蔬菜营养面条。
在S4中,所添加的肉粉为猪肝粉。
实施例5
本实施例提供了一种冻干即食蔬菜营养面条,包括按重量份计的如下组分:面条15份,肉粉5份,盐巴0.3份,营养辅料8份,葱粉1份、淀粉1份、生姜粉2份,水70份、谷氨酸钠1份。
所述营养辅料为鸡蛋混合物。
所述鸡蛋混合物按重量份计包括:鸡蛋10份、水8份。
所述鸡蛋混合物的制备包括如下步骤:
S1:按重量份筛选无破损、异味、变色的蛋,放置于专用的清洗蛋筐内;
S2:用350ppm的氯水消毒3min,再流动水浸泡鸡蛋100秒,最后沥干水渍;
S3:将蛋打入打蛋器中,使蛋清和蛋黄混匀,并用筛网将蛋液过筛;
S4:按重量份称取水并放置在加热器上煮沸,再将蛋液加入至沸水中,大火煮开成蛋花,即制得鸡蛋混合物。
一种冻干即食蔬菜营养面条的制作工艺,具体制作工艺步骤如下:
S1:按重量份称取营养辅料,去掉头部和梗茎,通过氯水消毒60秒,再将消毒后的营养辅料用自来水漂洗100秒;
S2:漂洗完成后再将营养辅料进行切断切丁处理,切断的长度为4.5mm,切丁的长度为3*3mm;
S3:按重量份称取面条,将面条放入至沸水浴中热烫125秒,捞出沥干,再将S2所处理的营养辅料放入至沸水浴中热烫65秒,捞出沥干;
S4:往蒸煮锅内按重量份放入水,加热至沸腾,再加入肉粉、葱粉、生姜粉、盐巴搅拌均匀,待其完全溶解,加入淀粉勾芡,最后加入面条、营养辅料混匀;
S5:将S4所制得的原料按每盘模具量称取,均匀平整的浇注在模具上,铺盘后的台车及时进冻库进行冷冻;
S6:将S5所完成的原料进行冻干,开启制冷设备、真空加热设备,设置真空度为20Pa,冻干50min;
S7:完成冻干工序后进行密封包装处理,即制得冻干即食蔬菜营养面条。
在S4中,所添加的肉粉为虾肉粉。
实验例
针对实施例1-5所制成的冻干即食蔬菜营养面条与现有技术所制作的即食面条(对照例,为冷冻面)进行对比,依次测量其水分流失率、保质期,其测量结果如下表:
表1
由表1可得出,本发明所制备的冻干即食蔬菜营养面条,水分流失率达到90%以上,既减少了微生物对面条的分解,同时营养成分也保存完好,从而使得保质天数延长了50%。
针对本发明的即食面条消化较快做如下实验,选取样本基数80人,80个样本基数的肠道消化能力较差,其样本的年龄分布为:10-20岁20人、21-40岁20人、41-50岁20人、51-70岁20人,通过80样本对本发明的冻干即食蔬菜营养面条进行试吃的满意度调查,其调查结果如下表:
表2
满意 | 一般 | 较差 | |
10-20岁 | 15 | 5 | 0 |
21-40岁 | 12 | 6 | 2 |
41-50岁 | 13 | 5 | 2 |
51-70岁 | 10 | 7 | 3 |
由表2可得出,人们对冻干即食蔬菜营养面条消化的满意度为62.5%,助消化能力好,使人们食用后肠胃舒适,解决了消化能力差对人们的困扰。
本发明未详述之处,均为本领域技术人员的公知技术。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (10)
1.一种冻干即食蔬菜营养面条,其特征在于,包括按重量份计的如下组分:面条10-15份,肉粉2-5份,盐巴0.1-0.3份,营养辅料5-8份,葱粉0.5-1份、淀粉0.5-1份、生姜粉1-2份,水50-70份。
2.根据权利要求1所述的一种冻干即食蔬菜营养面条,其特征在于:所述冻干即食蔬菜营养面条还包括谷氨酸钠0.8-1份。
3.根据权利要求1所述的一种冻干即食蔬菜营养面条,其特征在于,所述营养辅料为菠菜混合物、胡萝卜混合物、鸡蛋混合物中任意一种。
4.根据权利要求3所述的一种冻干即食蔬菜营养面条,其特征在于,所述菠菜混合物按重量份计包括:菠菜2-4份,西红柿4-6份。
5.根据权利要求3所述的一种冻干即食蔬菜营养面条,其特征在于,所述胡萝卜混合物按重量份计包括:胡萝卜8-10份、南瓜3-5份、玉米2-4份、紫薯2-3份。
6.根据权利要求5所述的一种冻干即食蔬菜营养面条,其特征在于:所述胡萝卜、南瓜、玉米、紫薯均需切丁处理,所述切丁处理的胡萝卜混合物粒径为2-4mm。
7.根据权利要求3所述的一种冻干即食蔬菜营养面条,其特征在于,所述鸡蛋混合物按重量份计包括:鸡蛋8-10份、水5-8份。
8.根据权利要求7所述的一种冻干即食蔬菜营养面条,其特征在于,所述鸡蛋混合物的制备包括如下步骤:
S1:按重量份筛选无破损、异味、变色的蛋,放置于专用的清洗蛋筐内;
S2:用300-350ppm的氯水消毒2-3min,再流动水浸泡鸡蛋60-120秒,最后沥干水渍;
S3:将蛋打入打蛋器中,使蛋清和蛋黄混匀,并用筛网将蛋液过筛;
S4:按重量份称取水并放置在加热器上煮沸,再将蛋液加入至沸水中,大火煮开成蛋花,即制得鸡蛋混合物。
9.根据权利要求1-8任一项所述的一种冻干即食蔬菜营养面条的制作工艺,其特征在于,具体制作工艺步骤如下:
S1:按重量份称取营养辅料,去掉头部和梗茎,通过氯水消毒60-70秒,再将消毒后的营养辅料用自来水漂洗80-120秒;
S2:漂洗完成后再将营养辅料进行切断切丁处理,切断的长度为4.5-5.5mm,切丁的长度为2-3*2-3mm;
S3:按重量份称取面条,将面条放入至沸水浴中热烫120-125秒,捞出沥干,再将S2所处理的营养辅料放入至沸水浴中热烫55-65秒,捞出沥干;
S4:往蒸煮锅内按重量份放入水,加热至沸腾,再加入肉粉、葱粉、生姜粉、盐巴搅拌均匀,待其完全溶解,加入淀粉勾芡,最后加入面条、营养辅料混匀;
S5:将S4所制得的原料按每盘模具量称取,均匀平整的浇注在模具上,铺盘后的台车及时进冻库进行冷冻;
S6:将S5所完成的原料进行冻干,开启制冷设备、真空加热设备,设置真空度为10-20Pa,冻干30-50min;
S7:完成冻干工序后进行密封包装处理,即制得冻干即食蔬菜营养面条。
10.根据权利要求9所述的一种冻干即食蔬菜营养面条的制作工艺,其特征在于:在S4中,所添加的肉粉为猪肉粉、鸡肉粉、牛肉粉、猪肝粉、鱼肉粉、虾肉粉中的一种。
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US20140272091A1 (en) * | 2012-08-08 | 2014-09-18 | Shandong Huifa Food Corporation Co., Ltd. | Meat paste noodle |
CN104719762A (zh) * | 2015-02-16 | 2015-06-24 | 中国农业科学院农产品加工研究所 | 一种真空冷冻干燥马铃薯面条及其制作方法以及方便食品 |
CN106071805A (zh) * | 2016-06-06 | 2016-11-09 | 新三和(烟台)食品有限责任公司 | 一种营养型冻干番茄鸡蛋面的制备方法 |
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US20140272091A1 (en) * | 2012-08-08 | 2014-09-18 | Shandong Huifa Food Corporation Co., Ltd. | Meat paste noodle |
CN104719762A (zh) * | 2015-02-16 | 2015-06-24 | 中国农业科学院农产品加工研究所 | 一种真空冷冻干燥马铃薯面条及其制作方法以及方便食品 |
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