CN110583994A - 一种大麦若叶青汁挂面及其制备方法 - Google Patents
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明涉及一种大麦若叶青汁挂面及其制备方法,按质量百分比由如下的原料制成:高筋小麦粉45.5%‑73.5%、大麦若叶粉3.5%‑5.5%、谷朊粉2%‑5.5%、魔芋精粉0.5%‑2%、食用盐0.5%‑1.5%、饮用水28%‑40%;其制备方法为:配料、搅拌、和面、熟化、压延、切条上架、烘干、切面和包装。其制备的成品因在高筋小麦粉中加入一定量的大麦若叶青汁粉,具有大麦若叶的青汁风味,健康营养,具有减脂、清肠多种功效,改善大麦若叶青汁风味,具备天然麦香,挂面爽滑劲道,入口顺滑,大规模生产可有效应用大量麦类产品,促进农业及经济发展。
Description
技术领域
本发明属于食品加工制造技术领域,尤其是涉及大麦若叶青汁挂面及其制备方法。
背景技术
在中国,挂面可谓历史悠久。唐代,宋代是面条真正成“条”的时期。元代,明代已经有挂面的问世。挂面生产在元代开始了,当时主要采用太阳晒干。直到新中国建立前,均为大量的手工制作挂面,仅少数采用机械制作。建国后制面业才迅速得到发展,挂面生产线的机械化程度日益提高,室内烘干技术较为普遍地推广。
面食深受中国人民喜爱的食物,挂面更是以其爽滑的口感和方便食用等优点在市场上占有一席之地,挂面由精制面粉制成,不含防腐剂及添加剂,挂面营养成份得到了有效保留。挂面之所以可以长期存放,是因为它通过干燥脱水的过程,没有水分,保存时间自然长。但是现有的挂面因其原料比较单一,营养成本也较为单一。
1300年前,鲁、豫、秦、晋等地相继发生瘟疫并大肆流行,百姓深受堪忧,不得解决,当时正值唐代的名医孙思邈。无意中发现了大麦的嫩苗汁的药用价值,遂用大麦叶熬水,配以大枣服用,解疫毒效果很明显,在当时解救了不少人。大麦嫩苗汁就是大麦若叶青汁的前身,源于中国古代。
时间来到了公元400年,这个时候明朝的李时珍开始进入历史舞台,并成为了医药界的代言人,作为药圣的他,在1590年所著的《本草纲目》里,他详细点明了大麦嫩草的功效—“麦苗,辛寒无毒,主治消酒毒暴热,酒疸目黄,并捣烂绞汁日饮之,又能蛊毒。煮汁滤服,除烦闷,退胸隔热,利小肠,作斋食,甚益颜色。”只是由于当时的历史环境和人们的思想局限性,大麦嫩草并未受到人们正确且广泛的认识。
1998年,荻原义秀在研制化学合成药品时中了有机汞毒,急需一种药物来治疗并让自己恢复,因为西药无法治疗,所以他把希望转向了草药。在尝试了几百种蔬菜榨汁后,他终于找到了延续生命的机会—大麦苗汁,他坚持每天都饮用大麦嫩苗汁,不久后他的有机汞中毒症状明显得到了改善,气色逐渐好转,最终重获了健康。
大麦若叶是大麦生长到25~40公分的幼苗,因为此时期的幼苗所含各种营养素最为丰富,大麦若叶青汁是一种均衡含有人体所需六大基本营养素及几十种微量元素、具有显著排毒功效,并可营养细胞的高碱性纯天然健康食品。
因此,制作大麦若叶青汁挂面不仅可以增加挂面种类,提升挂面产品的营养价值,同时也增加了大麦若叶相关产品的种类,改善现有大麦若叶青汁粉口感差、难以下咽等问题,对于开拓养生健康的食品市场,有着非常重要的作用。
发明内容
针对现有技术上存在的不足,本发明提供一种大麦若叶青汁挂面及其制备方法,制备的成品具有大麦若叶的青汁风味,健康营养,具有减脂、清肠多种功效。
为了实现上述目的,本发明是通过如下的技术方案来实现:
一种大麦若叶青汁挂面,按质量百分比由如下的原料制成:高筋小麦粉 45.5%-73.5%、大麦若叶粉3.5%-5.5%、谷朊粉2%-5.5%、魔芋精粉0.5%-2%、食用盐0.5%-1.5%、饮用水28%-40%。
本技术方案的,由原料按以下重量份数制成,高筋小麦粉70kg-110kg、大麦若叶粉5.25kg-8.25kg、谷朊粉3kg-8.25kg、魔芋精粉0.75kg-3kg、食用盐 0.75kg-2.25kg、饮用水42kg-60kg。
一种大麦若叶青汁挂面的制备方法,该方法包括以下制作步骤:
(1)配料:按照前述大麦若叶青汁挂面的组成配比制成原料;
(2)搅拌:将高筋小麦粉、大麦若叶粉、谷朊粉、魔芋精粉混合后,加入和面机,搅拌均匀后,得到混合粉;
(3)和面:将所述混合粉与食用盐的水溶液于和面机中混合均匀,并启动和面机进行和面,使得形成面团;
(4)熟化:将和好后的面团,进入熟化机中进行熟化,得熟化面团;
(5)压延:将熟化的面条进入压延机,经历9道压延后,得到光滑、均匀的面皮;
(6)切条上架:将压延后的面条,由切面刀切条上架,得到大麦若叶青汁湿面条,悬挂上架;
(7)烘干:大麦若叶青汁湿面条悬挂上架,进入烘房,烘干成大麦若叶青汁挂面;
(8)切面:将烘干的大麦若叶青汁挂面,由切面机切成长短一致的挂面,即得所述大麦若叶青汁挂面;
(9)包装:将大麦若叶青汁挂面计量后进行包装即可。
进一步的,,所述步骤(2)中搅拌转速为100-200r/min,搅拌时间为1~3min;
进一步的,所述步骤(3)中和面温度20-30℃,和面转速为100-200r/min,和面时间为8~15min;
进一步的,所述步骤(4)中采用静止熟化机进行熟化,熟化时皮带移动速度为0.5m/min,温度为25-35℃,时间为8-12min;
进一步的,所述步骤(5)中压延后面皮厚度为0.7-1mm;
进一步的,所述步骤(6)中面条切条宽度为1.25-13mm,面条长度为2.0-2.8m 悬挂上架;
进一步的,所述步骤(7)中烘干的温度为35-45℃,烘干时间为4-6h,将大麦若叶青汁挂面的最终水分控制在11-13%;
进一步的,所述步骤(8)中所述大麦若叶青汁挂面的切断长度为18-25cm。
相对于现有技术,本发明所述的大麦若叶青汁挂面具有以下优势:
1、本发明所述的大麦若叶青汁挂面通过烘干将水分含量低,在常温下易保存; 2、本发明所述的大麦若叶青汁挂面食用方便,将水煮开后,放入面条煮至2-5 分钟即可食用;
3、本发明所述的大麦若叶青汁挂面中加入一定量的大麦若叶青汁粉,可以平衡人体内酸碱平衡,含有丰富的膳食纤维,能够促进肠道蠕动,清除体内毒素,降低血液中的胆固醇、甘油三酯,减少糖类在肠道内的吸收,降低餐后血糖,加快新陈代谢,也就达到了减脂、降血糖的作用;
4、本发明所述的大麦若叶青汁挂面中在高筋小麦粉中加入一定量的大麦若叶青汁粉,改善大麦若叶青汁风味,具备天然麦香,挂面爽滑劲道,入口顺滑,大规模生产可有效应用大量麦类产品,促进农业及经济发展。
具体实施方式
为使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施方式,进一步阐述本发明。
实施列1:本实施例的大麦若叶青汁挂面,按质量百分比由如下的原料制成原料为:高筋小麦粉61%、大麦若叶粉5%、谷朊粉2%、魔芋精粉1%、食用盐1%、饮用水30%。
由原料按以下重量份数制成,高筋小麦粉122kg、大麦若叶粉10kg、谷朊粉4kg、魔芋精粉2kg、食用盐2kg、饮用水60kg。
实施列2:本实施例的大麦若叶青汁挂面,按质量百分比由如下的原料制成原料为:高筋小麦粉62.5%、大麦若叶粉4.5%、谷朊粉2.5%、魔芋精粉 0.5%、食用盐1%、饮用水29%。
由原料按以下重量份数制成,高筋小麦粉156.25kg、大麦若叶粉11.25kg、谷朊粉6.25kg、魔芋精粉1.25kg、食用盐2.5kg、饮用水72.5kg。
实施列3:本实施例的大麦若叶青汁挂面,按质量百分比由如下的原料制成原料为:高筋小麦粉59.5%、大麦若叶粉5%、谷朊粉2.5%、魔芋精粉 1%、食用盐1%、饮用水31%。
由原料按以下重量份数制成,高筋小麦粉178.5kg、大麦若叶粉15kg、谷朊粉7.5kg、魔芋精粉3kg、食用盐3kg、饮用水93kg。
本发明的制作步骤如下:
(1)配料:分别按照本实施例1-3的大麦若叶青汁挂面的组成配比制成原料;
(2)搅拌:将高筋小麦粉、大麦若叶粉、谷朊粉、魔芋精粉混合后,加入和面机,搅拌均匀后,得到混合粉;其中,搅拌转速为100-200r/min,搅拌时间为1~3min;
(3)和面:将所述混合粉与食用盐的水溶液于和面机中混合均匀,并启动和面机进行和面,和面温度20-30℃,和面转速为100-200r/min,和面时间为8~ 15min,使得形成面团;
(4)熟化:将和好后的面团,进入熟化机中进行熟化,得熟化面团;采用静止熟化机进行熟化,熟化时皮带移动速度为0.5m/min,温度为25-35℃,时间为8-12min;
(5)压延:将熟化的面条进入压延机,经历9道压延后,得到光滑、均匀的面皮,压延后面皮厚度为0.7-1mm;
(6)切条上架:将压延后的面条,由切面刀切条上架,得到大麦若叶青汁湿面条,悬挂上架;面条切条宽度为1.25-13mm,面条长度为2.0-2.8m悬挂上架;
(7)烘干:大麦若叶青汁湿面条悬挂上架,进入烘房,烘干成大麦若叶青汁挂面;烘干的温度为35-45℃,烘干时间为4-6h,将大麦若叶青汁挂面的最终水分控制在11-13%;
(8)切面:将烘干的大麦若叶青汁挂面,由切面机切成长短一致的挂面,即得所述大麦若叶青汁挂面大麦若叶青汁挂面的切断长度为18-25cm。
(9)包装:将大麦若叶青汁挂面计量后进行包装即可。
通过上述实施例1-3分别制备的成品大麦若叶青汁挂面,具有大麦若叶的青汁风味,健康营养,具有减脂、清肠多种功效因,因加入一定量的大麦若叶青汁粉,可以平衡人体内酸碱平衡,含有丰富的膳食纤维,能够促进肠道蠕动,清除体内毒素,降低血液中的胆固醇、甘油三酯,减少糖类在肠道内的吸收,降低餐后血糖,加快新陈代谢,也就达到了减脂、降血糖的作用;
此外,大麦若叶青汁挂面中在高筋小麦粉中加入一定量的大麦若叶青汁粉,改善大麦若叶青汁风味,具备天然麦香,挂面爽滑劲道,入口顺滑,大规模生产可有效应用大量麦类产品,促进农业及经济发展。
本发明的大麦若叶青汁挂面中原料功效如下:
1、小麦粉:小麦粉中含有蛋白质、淀粉、脂肪、维生素和无机盐等。小麦粉中的蛋白质含量比其他谷物产品高,一般在11%以上,高的可达15%--20%,由麦醇溶蛋白和麦谷蛋白组成,它们吸水后可揉成具有粘弹性的面筋质,选用麦香浓郁的山东麦芯小麦,面筋含量高,灰分含量低,口感爽滑劲道;
2、大麦若叶粉:大麦若叶粉是采用优质有机大麦刚越冬长至25~40CM的幼麦苗嫩叶为原料,经过先进的冷冻干燥粉碎技术制备而成的,大麦若叶粉保留了有机大麦嫩苗的营养和丰富的纤维素,含有丰富的膳食纤维、维生素、微量元素,含有丰富的钾、钙、镁、叶绿素、胡萝卜素、维生素B1、维生素B2及超氧化物歧化酶等数十种酶。其中大麦若叶钾含量高达888mg/100g,分别是小麦粉、大米和牛奶的23.5倍、78.5倍、55.5倍;含钙量118mg/100g,分别是小麦粉、大米、牛奶和苹果的37倍、299倍、11倍、369倍。胡萝卜素的含量更分别是牛奶与苹果的2600倍和1155倍。此外,还含有能去除活性氧自由基的超氧化物歧化酶等多种酶,以及黄酮类O-葡萄糖异牡荆苷(O-glucosyl isovitexin)。通过试验,具有调节血脂、抗氧化、修复DNA、舒缓压力、均衡营养、丰富膳食纤维等功效;
3、谷朊粉:谷朊粉又称活性面筋粉、小麦面筋蛋白,是从小麦(面粉)中提取出来的天然蛋白质,呈淡黄色,蛋白质含量高达75%~85%,含有人体必需的15种氨基酸,是一种营养丰富的植物蛋白源,通过添加谷朊粉,增加产品质感,提高产品蛋白质含量;
4、魔芋精粉:魔芋精粉又称魔芋粉或魔芋甘露聚糖,魔芋是有益的碱性食品,对食用动物性酸性食品过多的人,搭配吃魔芋,可以达到食品酸碱平衡,对人体健康有利。魔芋地下块茎扁圆形,宛如大个儿荸荠,营养十分丰富,含有多种维生素和钾、磷、硒等矿物质元素,还含有人类所需要的魔芋多糖,并具有低热量、低脂肪和高纤维素的特点,添加魔芋精粉,以增加饱腹感,具有减肥效果;
5、纯净水:使用纯净水和面,提高小麦粉的亲水性能;
6、食用盐:食用盐可以收敛小麦中面筋组织,增强面筋弹性和延伸性,减少断面,盐水的渗透作用,加快小麦粉在和面中吸水,促进面团成熟,抑制杂菌生长、抑制面团中蛋白酶的活性,减少煮制时间,使面条柔软富有弹性。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (10)
1.一种大麦若叶青汁挂面,按质量百分比由如下的原料制成:高筋小麦粉45.5%-73.5%、大麦若叶粉3.5%-5.5%、谷朊粉2%-5.5%、魔芋精粉0.5%-2%、食用盐0.5%-1.5%、饮用水28%-40%。
2.一种大麦若叶青汁挂面,其特征在于,由原料按以下重量份数制成,其包括:高筋小麦粉70kg-110kg、大麦若叶粉5.25kg-8.25kg、谷朊粉3kg-8.25kg、魔芋精粉0.75kg-3kg、食用盐0.75kg-2.25kg、饮用水42kg-60kg。
3.根据权利要求1或2所述的大麦若叶青汁挂面的制备方法,其特征在于包括以下制作步骤:
(1)配料:按照权利要求1或2所述大麦若叶青汁挂面的组成配比制成原料;
(2)搅拌:将高筋小麦粉、大麦若叶粉、谷朊粉、魔芋精粉混合后,加入和面机,搅拌均匀后,得到混合粉;
(3)和面:将所述混合粉与食用盐的水溶液于和面机中混合均匀,并启动和面机进行和面,使得形成面团;
(4)熟化:将和好后的面团,进入熟化机中进行熟化,得熟化面团;
(5)压延:将熟化的面条进入压延机,经历9道压延后,得到光滑、均匀的面皮;
(6)切条上架:将压延后的面条,由切面刀切条上架,得到大麦若叶青汁湿面条,悬挂上架;
(7)烘干:大麦若叶青汁湿面条悬挂上架,进入烘房,烘干成大麦若叶青汁挂面;
(8)切面:将烘干的大麦若叶青汁挂面,由切面机切成长短一致的挂面,即得所述大麦若叶青汁挂面;
(9)包装:将大麦若叶青汁挂面计量后进行包装即可。
4.根据权利要求3所述的大麦若叶青汁挂面的制备方法,其特征在于,所述步骤(2)中搅拌转速为100-200r/min,搅拌时间为1~3min。
5.根据权利要求3所述的大麦若叶青汁挂面的制备方法,其特征在于,所述步骤(3)中和面温度20-30℃,和面转速为100-200r/min,和面时间为8~15min。
6.根据权利要求3所述的大麦若叶青汁挂面的制备方法,其特征在于,所述步骤(4)中采用静止熟化机进行熟化,熟化时皮带移动速度为0.5m/min,温度为25-35℃,时间为8-12min。
7.根据权利要求3所述的大麦若叶青汁挂面的制备方法,其特征在于,所述步骤(5)中压延后面皮厚度为0.7-1mm。
8.根据权利要求3所述的大麦若叶青汁挂面的制备方法,其特征在于,所述步骤(6)中面条切条宽度为1.25-13mm,面条长度为2.0-2.8m悬挂上架。
9.根据权利要求3所述的大麦若叶青汁挂面的制备方法,其特征在于,所述步骤(7)中烘干的温度为35-45℃,烘干时间为4-6h,将大麦若叶青汁挂面的最终水分控制在11-13%。
10.根据权利要求3所述的大麦若叶青汁挂面的制备方法,其特征在于,所述步骤(8)中所述大麦若叶青汁挂面的切断长度为18-25cm。
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