CN110583996A - 一种冻干蔬菜面条的高效制作方法 - Google Patents
一种冻干蔬菜面条的高效制作方法 Download PDFInfo
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- CN110583996A CN110583996A CN201911002883.9A CN201911002883A CN110583996A CN 110583996 A CN110583996 A CN 110583996A CN 201911002883 A CN201911002883 A CN 201911002883A CN 110583996 A CN110583996 A CN 110583996A
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Classifications
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- 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
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- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
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- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A21D2/30—Organic phosphorus compounds
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Abstract
一种冻干蔬菜面条的高效制作方法,属于食品加工领域。本发明以高筋小麦粉和蔬菜粉为主要原料,添加变性淀粉、食用盐、乳化剂、可食用胶体、持水剂、食用油、增味剂、着色剂、麦芽糊精、谷朊粉等,经过醒发、压面、煮制、高温蒸汽糊化、过水、超声处理、红外冻干得到方便即食冻干蔬菜面条。采用本发明方法加工得到的冻干面条含水率在5%~8%之间;干燥时间比普通冻干缩短10h以上;优质率达到90%以上;易冲泡;口感顺滑、筋道;香味浓、颜色呈淡黄色,保质期长、生产功耗低。本发明是一种产品得率高,保质期长,工艺流程简单,能耗低,适合于工业化生产的高效优质冻干蔬菜面条制作方法。
Description
技术领域
本发明为一种冻干蔬菜面条的高效制作方法,属于食品加工领域。
背景技术
面条是我国的传统食品,市场上有各种面条以满足消费者的不同需要。随着社会经济的发展,人们要求食品多样化、天然、方便、营养等绿色消费已成为一种趋势。在面粉中添加杂粮粉或蔬菜粉可以改变面条本身的颜色,这种颜色是蔬菜或杂粮本身的颜色,又具有清香的味道和宜人的天然色泽。不添加任何的添加剂,使外观更加吸引消费者,让消费者放心购买。蔬菜面条不但可以增加营养性,更能提高消费者的食用欲望,而且面粉本身存在着营养缺陷,所以添加其他粉质,可也改善面条质构、加工性能和营养特性。所以,保健营养面条是当今面条发展的必经之路。
根据热力学中相平衡理论,水的三相点(汽、液、固三相共存)温度为0.0098℃,三相点压力为609.3Pa(4.57mmHg)。冻干即是利用压力低于三相点压力时,冰晶可以直接转化为气态水蒸气的原理,使物料低温脱水而达到干燥目的。淀粉老化的最适宜的温度为2~4℃,高于60℃或低于-20℃都不发生老化,食品含水量在30%~60%之间时,淀粉易发生老化现象,食品中的含水量在10%以下或60%以上时,则不易产生老化现象。老化后的淀粉与水失去亲和力,不易与淀粉酶作用,因此不易被人体消化吸收,严重影响食品的质地,使面条失去新鲜感,降低面条基质的收缩能力。慢速冻结过程在面条中形成较大的冰晶体,显著地增加了淀粉析水率,严重破坏了淀粉超微结构、增加了孔洞尺寸、减小了孔洞均匀性,最后导致淀粉硬度明显增大,弹性明显减小,造成淀粉凝沉,对淀粉特性产生不利影响。在冻干过程中,面条处于低温条件下,老化不易发生。另外,冻干处理使面条中面筋蛋白具有较高的持水性、吸油性和热稳定性,面条的粘弹性、粘聚性、胶着性、咀嚼性及回复性等质构特性有所增加。冻干法是目前所有干燥方法中最先进的一种技术,无需任何防腐剂,便能保持新鲜食品原有的生物活性及有效成分。不仅使面条保留完好的营养成份、外形和色泽,而且常温下能长久储存,易于携带和运输。鼓风干燥和油炸对面条的品质产生很大影响,不仅大大改变了面条的营养品质和感官品质,还产生了有害成分。面条的冻干技术存在发展和放大的潜力,冻干技术也可以应用到饺子、丸子和汤圆等脱水干燥领域。冷冻干燥在低温和真空的条件下对物料进行加热干燥,存在能耗较大、干燥时间较长等缺陷,限制了冻干技术的应用。本发明目的在于一方面在解决面条冻干品质下降问题,另一方面,在保证品质的同时降低冻干能耗缩短企业产品生产周期,提升企业效率。
叶玉芬等(2019)公布了供一种食用菌菇面片制品,由包含面粉、菌菇泥,水、食盐、山梨糖醇的材料制备而成,面粉、菌菇泥、水、食盐、山梨糖醇的重量比例为:1000:20-100:200-300:2.0-4.0:25-40;此外该发明还提供了制备食用菌菇面片制品的方法。与本发明提供的冻干方便面条相比,该发明主要提供一种面片(包括,面条、饺子皮、馄饨皮、烧麦皮等)初级制品,其方便易食性低于本发明。此外,该发明后续采用热风脱水,产品营养损耗将大大提升。
张泓等(2015)公开了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(公开号:CN104719762A),包括以下步骤:步骤一、制作生面条,其中,按质量份数计,制作面条的原料包含:面粉45~55份、马铃薯全粉40~50份、谷朊粉2~6份、食盐1.0~2.5份和水30~40份;步骤二、将生面条煮熟;步骤三、预冻:将熟面条置入模具,冷冻1~5h,至熟面条定型;步骤四、真空冷冻干燥:将经预冻的熟面条置于真空冷冻干燥设备中,干燥至水分活度小于0.6,冷阱温度为-40℃~-20℃,搁板温度为-45℃~-25℃,真空度为10Pa~100Pa。该发明采用真空冷冻干燥技术处理熟面条,营养物质损失较少,且面条内部疏松多孔,利于面条吸水,减少面条复水时间,没有高温油炸过程。对比本发明,其仅仅采用传统冻干处理,生产周期长,产品成本大大增加。
宋其祥(2009)公开了方便冷冻干燥面的制作方法(公开号:CN200910191828A),有效的解决油炸干燥的面条中含油,保存时油的氧化会导致制品的品质下降及变质,热风干燥时面条会收缩,面组织变硬,复水时面条的吸水速度下降的缺点。但该发明使用传统冻干操作,生产效率低,需干燥25小时,生产成本高。
王云(2012)公开了一种采用太阳能干燥工艺制备而得的面条(公开号:CN102669547A),其是由下述重量份的原料制成:面粉1200-1500,紫苏粉5-10,螺旋藻粉1-5,膳食纤维粉5-10,干芦笋粉3-8,刺梨冻干粉3-5,桑葚冻干粉3-5,人参提取物2-5,松花粉5-8,精盐1-3,食用碱面0.05-0.2。该发明添加各水果蔬菜冻干粉以及提取物,制备方法简单的同时营养丰富,螺旋藻粉的加入使得面条富有弹性,口感出色,而且使用太阳能干燥工艺,节约成本。但该发明面条干燥过程中质量衰退明显,产品质量难以控制。
王玉川等(2003)公开了一种冻千方便面的的加工制作方法及其微波冷冻干燥设备(公开号:CN1526305A),该方法经过以下步骤完成:制作面条、调制装模、配制汤料、冻结成型、真空干燥、包装成品。真空干燥所使用的微波冷冻干燥设备由仓体、捕水器、导轨、滑轨、吊车、托板、物料托盘及微波磁控管构成。与本发明比较,微波加热不均匀性明显,造成品质下降,消费者接受度降低。
罗铁柱(2018)公开了一种猴头菇玉米方便面条(公开号:108813349A),所述猴头菇玉米方便面条是以玉米角质胚乳粉、玉米粉质胚乳粉、猴头菇粉为主要原料,按以下步骤制备的:取玉米角质胚乳粉、玉米粉质胚乳粉、猴头菇粉按1∶1∶0.5混合均匀,加入混合原料粉重量0.6%的食盐、混合原料粉重量30-35%的常温饮用水,充分搅拌,得混合湿粉料,将混合湿粉料放入螺旋膨化机,膨化挤压成熟面条,将熟面条送入调质室静置调质,将调质面条用食品级塑料袋包装后,迅速送入速冻室进行速冻处理再移入冷库存储,得猴头菇玉米方便面条成品,该猴头菇玉米方便面条无需浸泡处理、直接煮制后即可食用,面条耐煮性好,长时间煮制不混汤、弹性好、不断裂,面条入口爽滑、口感细腻。该方法得到的为冷冻面条,增加了生产储运过程中的成本,且交本发明方便干面条,其便易性差。
林松等(2018)公开了一种蔬菜面条生产工艺及其微波干燥装置(公开号:CN109751838A),包括主机架,所述主机架的内部上端嵌入设置传送带和若干组加固杆,若干组所述加固杆位于传送带的下方,所述主机架的后表面靠一侧固定安装有电机箱,所述传送带的上表面平行设置有若干组晾干架,所述主机架的上表面固定安装有干燥箱,且干燥箱的前表面固定安装有定时开关和热断路器,所述热断路器位于定时开关的一侧,所述干燥箱的上表面固定安装有排气组件和两组磁控管;该发明一种蔬菜面条生产工艺及其微波干燥装置,在对蔬菜面条进行干燥的过程中,能够方便蔬菜面条的悬挂和取出,且能够在干燥过程中快速的将干燥箱内部的水蒸气排出,还可以实现面饼的干燥,增加了干燥装置的功能性。但该发明依托于微波加热,导致生产过程中干燥不均匀性明显,产品质量难以控制。
许云飞(2018)公开了一种用于面条生产的具有干燥的功能的面条机(公开号:CN108633950A),包括移动座,移动座上端两侧安装有支撑架,支撑架上端安装有压面筒,压面筒左端内部设有压面板,压面板左端连接有压面轴,压面轴左端铰接有压面连杆,压面连杆左端交接有第一转轮,压面筒右端连接有成型筒,成型筒内部设有成型板,成型板上端中部连接有成型轴,成型轴上端铰接有成型连杆,成型连杆上端铰接有第二转轮,成型筒底端安装有模头,移动座上端中部连接有安装座,安装座上端安装有转动电机,干燥连杆右端连接有干燥轴。该发明得到的面条干制品为非方便面条产品,其便易性、消费者青睐度均大大低于本发明。
夏元振等(2019)公开了一种脆性方便面条的加工工艺(公开号:CN109845969A),其原料按重量份包括以下组分:小麦面粉90-110份、纯净水30-40份、鸡蛋4-10份、食用碱1-4份、食用盐3-8份、香料3-8份、食用辣椒粉1-4份、酱料1-4份、芝麻1-4份,该脆性方便面条的加工工艺,制备步骤简单合理有序,用料合理及用料配比例得当,营养成本丰富,方便面干脆可口,不添加任何防腐剂和食品添加剂,天然无公害食品,极大地保证了方便面的食用性,能够根据不同人群口味需求,因人而异配料,适合家庭及食品工厂的便利制作生产,能够根据不同人群口味需求,来调节酸甜咸口感度,能够做到天然无公害食品,制作的方便面的鲜美度和脆皮度都能满足人们的感官需求。该发明得到传统方便面条,含油量高,不及本发明产品绿素营养。
宋立新等(2015)公开了一种玉米方便面条(公开号:CN104824556B),所述玉米方便面条是以玉米角质胚乳粉、玉米粉质胚乳粉为主要原料,按以下步骤制备的:取玉米角质胚乳粉、玉米粉质胚乳粉按1:1混合均匀,加入混合原料粉重量0.6%的食盐、混合原料粉重量30—35%的常温饮用水,充分搅拌,得混合湿粉料,将混合湿粉料放入螺旋膨化机,膨化挤压成熟面条,将熟面条送入调质室静置调质,将调质面条用食品级塑料袋包装后,迅速送入速冻室进行速冻处理再移入冷库存储,得玉米方便面条成品,该玉米方便面条无需浸泡处理、直接煮制后即可食用,面条耐煮性好,长时间煮制不混汤、弹性好、不断裂,面条入口爽滑、口感细腻。该发明得到的为方便冷冻湿面条,在贮藏及销售方便性上远低于本发明。
王大为等(2014)公开了一种无添加剂五谷营养方便面条及其生产方法(公开号:CN104256361A)。将玉米、黑豆品质优化处理后与小麦、粳米、黄小米经制粉、调配、熟化成型生产五谷营养方便面条。该发明所得五谷营养面条充分发挥米、面、豆营养互补优势,赋予制品较高的营养价值,产品具有良好的弹性及韧性,复水性好,无需浸煮,沸水浸泡后即可食用,方便、快捷。产品生产过程条件温和,不采用任何化学及生物合成技术,无污染,无废渣、废汽、废水及有害物质产生,实现绿色生产,不添加任何增筋剂、增稠胶质、酶制剂及防腐剂,不使用任何化学试剂,产品食用安全。与本发明对比,其产在品控湿控温隧道式循环干燥炉中脱水,其产品质量低,消费者接受度低。
发明内容
本发明旨在通过超声处理联合红外干燥,提升冻干面条品质方法:以高筋小麦粉和蔬菜粉为主要原料,添加变性淀粉、食用盐、乳化剂、可食用胶体、持水剂、食用油、增味剂、着色剂、麦芽糊精、谷朊粉等,经过煮制、高温蒸汽糊化、超声处理、红外冻干得到产品方便即食冻干面条。
本发明的技术方案:
一种冻干蔬菜面条的高效制作方法,以高筋小麦粉和蔬菜粉为主要原料,添加变性淀粉、食用盐、乳化剂、可食用胶体、持水剂、食用油、增味剂、着色剂、麦芽糊精、谷朊粉,经过煮制、高温蒸汽糊化、超声处理、红外冻干得到产品方便即食冻干面条。具体步骤为:
(1)原料预处理:将高筋小麦粉、水、油、蔬菜粉和磷脂按比例混合,用均质机均质3~10min,使其充分混合;将变性淀粉、食用盐、乳化剂、可食用胶体、持水剂、食用油、增味剂、着色剂、麦芽糊精、谷朊粉按照比例混合均匀,备用;
进一步的,按质量份数计,各种原料的添加量分别为:高筋小麦粉200~230份、水70~85份、油4~6份、蔬菜粉10~20份、磷脂0.16~0.19份、变性淀粉6~8份、食用盐4~6份、乳化剂0.02~0.05份、可食用胶体0.4~0.8份、持水剂1~1.5份、食用油4~6份、增味剂0.08~0.10份、着色剂0.018~0.020份、麦芽糊精0.02~0.06份、谷朊粉16~24份。
进一步的,所述的变性淀粉是羟丙基磷酸双淀粉,特性是膨润力、透明度仍显著高于原淀粉,糊液对温度、酸度和剪切力的稳定性高,其制备过程如下:按质量份数计,玉米淀粉100~150份,加入180~190份纯净水后,再添加16~20份环氧丙烷,50~55℃条件下醚化反应3.5~4.0h,醚化产物中添加1.5~1.8份六偏磷酸钠进行交联反应4.0~4.5h,用纯净水洗涤上述交联反应产物通过四级旋流洗涤除去杂质,将洗涤后的产物105~110℃下干燥5~5.5h得到变性淀粉是羟丙基磷酸双淀粉。
进一步的,所述的乳化剂是脂肪酸单甘油脂、大豆磷脂、蔗糖酯、山梨醇酯。
进一步的,所述的可食用胶体是瓜尔胶、黄原胶、刺槐豆胶中的一种或两种以上混合。
进一步的,所述的持水剂是六偏磷酸钠、磷酸二氢钠、三聚磷酸钠中的一种或两种以上混合。
进一步的,所述的增味剂是5-呈味核苷酸二钠、L-谷氨酸钠中的一种或两种以上混合。
进一步的,所述的着色剂是栀子黄、核黄素、姜黄素中的一种或两种以上混合。
进一步的,所述的蔬菜粉是菠菜粉、番茄粉、山药粉、羽衣甘蓝粉、马铃薯粉、荞麦粉、秋葵粉、枸杞粉、双孢菇粉、玛咖粉中的一种或两种以上混合。
(2)面团制备:将步骤(1)所得原料混合放入打面机中,打面打面20~30min得到备用面团;
(3)面团醒发:将步骤(2)得到的面团用保鲜膜覆盖,防止水分蒸发,20~30℃下醒发30~40min。
(4)压面:醒发后的面团先切成厚片,方便后续的压制。然后将厚片反复碾压至皮,由厚档反复碾压至薄档2-3挡,即压成厚度为1mm的面片,撒上面粉。最后使用压面机的切面功能,将面片压成面条,撒上面粉,防止面条粘黏。
(5)煮制及过水:待水温达到50~60℃时将步骤(4)得到的面条放入锅中,水烧开后煮6~8min,捞出放入0℃冷水中,静置3~7min后捞出备用;
(6)高温蒸汽糊化及过水:将步骤(5)所得半熟面条置于200~300℃、3~3.5MPa高温蒸汽中持续处理10~15min,之后放入0℃冷水中,静置3~7min后捞出备用;
(7)超声处理:步骤(6)得到的面条加载超声进行处理,超声功率为频率40KHz,处理时间6-7min,功率600W/kg;处理温度20℃;
(8)红外冻干:步骤(7)所得面条置于-50℃冰箱中速冻7~8h,拿出后置于冻干仓内红外冻干脱水。红外冻干脱水工艺如下:冷阱温度-40℃,系统压强80Pa,红外光源波长为2.4~3μm,辐照功率为0.7~0.9W/cm2,辐照距离为80mm,系统压干燥10~15h,直至面条含水率到达5~8%。
本发明的有益效果:采用本发明方法加工得到的冻干面条含水率在5%~8%之间;易冲泡;口感顺滑、筋道;香味浓、颜色呈淡黄色,保质期长,干燥时间比普通冻干缩短10h以上;优质率达到90%以上。本发明是一种产品得率高,保质期长,工艺流程简单,能耗低,适合于工业化生产的高效优质冻干蔬菜面条制作方法。
具体实施方式
下面将结合具体实施例对本发明的技术方案进行进一步的说明。
实施例1:一种菠菜冻干面条品质提升方法
称取高筋小麦粉200g、水80g、大豆油5g、菠菜粉15g、磷脂0.16g、羟丙基磷酸双淀粉7g、食用盐6g、脂肪酸单甘油脂0.04g、瓜尔胶0.4g、六偏磷酸钠0.75g、磷酸二氢钠0.35g、橄榄油5g、5-呈味核苷酸二钠0.04g、L-谷氨酸钠0.05g、栀子黄0.012g、核黄素0.006g、麦芽糊精0.06g、谷朊粉18g;将高筋小麦粉、水、油、蔬菜粉和磷脂按比例混合,用均质机均质7min,使其充分混合;将羟丙基磷酸双淀粉、食用盐、脂肪酸单甘油脂、瓜尔胶、六偏磷酸钠、磷酸二氢钠、橄榄油、5-呈味核苷酸二钠、L-谷氨酸钠、栀子黄、核黄素、麦芽糊精、谷朊粉混合均匀放入打面机中打面20min得到备用面团;将面团用保鲜膜覆盖,防止水分蒸发,25℃下醒发30min;醒发后的面团先用小刀切成1cm左右的厚片,方便后续的压制。然后将面块反复碾压至皮由厚档反复碾压至薄档3挡,即压成厚度为1mm左右的面片,撒上少许面粉。最后使用压面机的切面功能,将面片压成宽度为3mm左右的面条,放入盆中,撒上少许面粉,防止面条粘黏;待水温达到50℃时将面条放入锅中,水烧开后煮6min,捞出放入0℃冷水中,静置5min后捞出备用;将以上煮制后过凉水面条置于200℃、3MPa高温蒸汽中持续处理10min后放入冷水(0℃)中,3min后捞出备用;将上一步所得面条加载超声进行处理,超声功率为频率40KHz,处理时间7min,功率600W/kg;处理温度20℃;超声处理后的面条置于-50℃冰箱中速冻7h拿出后置于冻干仓内红外冻干脱水。干燥工艺如下:冷阱温度-40℃,系统压强80Pa,红外光源波长为2.4μm,辐照功率为0.9W/cm2,辐照距离为80mm,系统压干燥10.5h,直至面条含水率到达5%,得到冻干方便菠菜面条。干燥时间比普通冻干缩短13h;优质率达到92%。
实施例2:一种番茄冻干面条品质提升方法
称取高筋小麦粉220g、水85g、大豆油6g、番茄粉18g、磷脂0.18g、羟丙基磷酸双淀粉8g、食用盐5g、蔗糖酯0.03g、瓜尔胶0.3g、黄原胶0.3g、六偏磷酸钠0.55g、三聚磷酸钠0.85g、橄榄油4g、5-呈味核苷酸二钠0.04g、L-谷氨酸钠0.05g、栀子黄0.011g、姜黄素0.008g、麦芽糊精0.05g、谷朊粉20g;将高筋小麦粉、水、油、蔬菜粉和磷脂按比例混合,用均质机均质7min,使其充分混合;将羟丙基磷酸双淀粉、食用盐、蔗糖酯、瓜尔胶、黄原胶、六偏磷酸钠、三聚磷酸钠、橄榄油、5-呈味核苷酸二钠、L-谷氨酸钠、栀子黄、姜黄素、麦芽糊精、谷朊粉混合均匀,放入打面机中打面20min得到备用面团;将面团用保鲜膜覆盖,防止水分蒸发,25℃下醒发30min;醒发后的面团先用小刀切成1cm左右的厚片,方便后续的压制。然后将面块反复碾压至皮由厚档反复碾压至薄档2挡,即压成厚度为1mm左右的面片,撒上少许面粉。最后使用压面机的切面功能,将面片压成宽度为3mm左右的面条,放入盆中,撒上少许面粉,防止面条粘黏;待水温达到60℃时将面条放入锅中,水烧开后煮8min,捞出放入0℃冷水中,静置7min后捞出备用;将以上煮制后过凉水面条置于220℃、5MPa高温蒸汽中持续处理12min后放入冷水(0℃)中,5min后捞出备用;将上一步所得面条加载超声进行处理,超声功率为频率40KHz,处理时间7min,功率600W/kg;处理温度20℃;超声处理后的面条置于-50℃冰箱中速冻7h拿出后置于冻干仓内红外冻干脱水。干燥工艺如下:冷阱温度-40℃,系统压强80Pa,红外光源波长为3μm,辐照功率为0.75W/cm2,辐照距离为80mm,系统压干燥15h,直至面条含水率到达5%,得到冻干方便番茄面条。干燥时间比普通冻干缩短11h;优质率达到95%。
Claims (10)
1.一种冻干蔬菜面条的高效制作方法,其特征在于,具体步骤为:
(1)原料预处理:将高筋小麦粉、水、油、蔬菜粉和磷脂按比例混合,用均质机均质3~10min,使其充分混合;将变性淀粉、食用盐、乳化剂、可食用胶体、持水剂、食用油、增味剂、着色剂、麦芽糊精、谷朊粉按照比例混合均匀,备用;
(2)面团制备:将步骤(1)所得原料混合放入打面机中,打面20~30min得到备用面团;
(3)面团醒发:将步骤(2)得到的面团用保鲜膜覆盖,防止水分蒸发,20~30℃下醒发30~40min;
(4)压面:醒发后的面团先切成厚片,方便后续的压制;然后将厚片反复碾压至皮,由厚档反复碾压至薄档2-3挡,即压成厚度为1mm的面片,撒上面粉;最后使用压面机的切面功能,将面片压成面条,撒上面粉,防止面条粘黏;
(5)煮制及过水:待水温达到50~60℃时将步骤(4)得到的面条放入锅中,水烧开后煮6~8min,捞出放入0℃冷水中,静置3~7min后捞出备用;
(6)高温蒸汽糊化及过水:将步骤(5)所得半熟面条置于200~300℃、3~3.5MPa高温蒸汽中持续处理10~15min,之后放入0℃冷水中,静置3~7min后捞出备用;
(7)超声处理:步骤(6)得到的面条加载超声进行处理,超声功率为频率40KHz,处理时间6-7min,功率600W/kg;处理温度20℃;
(8)红外冻干:步骤(7)所得面条置于-50℃冰箱中速冻7~8h,拿出后置于冻干仓内红外冻干脱水;红外冻干脱水工艺如下:冷阱温度-40℃,系统压强80Pa,红外光源波长为2.4~3μm,辐照功率为0.7~0.9W/cm2,辐照距离为80mm,系统压干燥10~15h,直至面条含水率到达5~8%。
2.根据权利要求1所述的一种冻干蔬菜面条的高效制作方法,其特征在于,步骤(1)中,按质量份数计,各种原料的添加量分别为:高筋小麦粉200~230份、水70~85份、油4~6份、蔬菜粉10~20份、磷脂0.16~0.19份、变性淀粉6~8份、食用盐4~6份、乳化剂0.02~0.05份、可食用胶体0.4~0.8份、持水剂1~1.5份、食用油4~6份、增味剂0.08~0.10份、着色剂0.018~0.020份、麦芽糊精0.02~0.06份、谷朊粉16~24份。
3.根据权利要求1或2所述的一种冻干蔬菜面条的高效制作方法,其特征在于,步骤(1)中,所述的变性淀粉是羟丙基磷酸双淀粉,其制备过程如下:按质量份数计,玉米淀粉100~150份,加入180~190份纯净水后,再添加16~20份环氧丙烷,50~55℃条件下醚化反应3.5~4.0h,醚化产物中添加1.5~1.8份六偏磷酸钠进行交联反应4.0~4.5h,用纯净水洗涤上述交联反应产物通过四级旋流洗涤除去杂质,将洗涤后的产物105~110℃下干燥5~5.5h得到变性淀粉是羟丙基磷酸双淀粉。
4.根据权利要求1或2所述的一种冻干蔬菜面条的高效制作方法,其特征在于,步骤(1)中,所述的乳化剂是脂肪酸单甘油脂、大豆磷脂、蔗糖酯或山梨醇酯。
5.根据权利要求3所述的一种冻干蔬菜面条的高效制作方法,其特征在于,步骤(1)中,所述的乳化剂是脂肪酸单甘油脂、大豆磷脂、蔗糖酯或山梨醇酯。
6.根据权利要求1、2或5所述的一种冻干蔬菜面条的高效制作方法,其特征在于,步骤(1)中,所述的持水剂是六偏磷酸钠、磷酸二氢钠、三聚磷酸钠中的一种或两种以上混合。
7.根据权利要求3所述的一种冻干蔬菜面条的高效制作方法,其特征在于,步骤(1)中,所述的持水剂是六偏磷酸钠、磷酸二氢钠、三聚磷酸钠中的一种或两种以上混合。
8.根据权利要求4所述的一种冻干蔬菜面条的高效制作方法,其特征在于,步骤(1)中,所述的持水剂是六偏磷酸钠、磷酸二氢钠、三聚磷酸钠中的一种或两种以上混合。
9.根据权利要求1、2、5、7或8所述的一种冻干蔬菜面条的高效制作方法,其特征在于,所述的可食用胶体是瓜尔胶、黄原胶、刺槐豆胶中的一种或两种以上混合;所述的增味剂是5-呈味核苷酸二钠、L-谷氨酸钠中的一种或两种以上混合;所述的着色剂是栀子黄、核黄素、姜黄素中的一种或两种以上混合;所述的蔬菜粉是菠菜粉、番茄粉、羽衣甘蓝粉、山药粉、马铃薯粉、荞麦粉、秋葵粉、枸杞粉、双孢菇粉、玛咖粉中的一种或两种以上混合。
10.根据权利要求6所述的一种冻干蔬菜面条的高效制作方法,其特征在于,所述的可食用胶体是瓜尔胶、黄原胶、刺槐豆胶中的一种或两种以上混合;所述的增味剂是5-呈味核苷酸二钠、L-谷氨酸钠中的一种或两种以上混合;所述的着色剂是栀子黄、核黄素、姜黄素中的一种或两种以上混合;所述的蔬菜粉是菠菜粉、番茄粉、羽衣甘蓝粉、山药粉、马铃薯粉、荞麦粉、秋葵粉、枸杞粉、双孢菇粉、玛咖粉中的一种或两种以上混合。
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CN114680283A (zh) * | 2022-01-21 | 2022-07-01 | 蔡鹏鹏 | 一种可口冻干泡面及其制备方法 |
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