CN110613092A - 一种瓜蒌子意大利面条 - Google Patents
一种瓜蒌子意大利面条 Download PDFInfo
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Abstract
本发明公开了一种瓜蒌子意大利面条，其是由下述重量份的原料制得：瓜蒌子5‑8、高筋小麦粉100‑110、三文尼那粉45‑50、复配焦糖粉4‑8。瓜蒌子具有润肠通便、消肿止泻、止咳化痰、宽中利气等功效，而且还能提高机体免疫力，在面条中添加瓜蒌子残渣粉能起到保健作用，适当的增加瓜蒌子会增加意大利面条鲜美的口感，同时变废为宝。
Description
技术领域
本发明涉及食品领域，确切地说是一种瓜蒌子意大利面条。
背景技术
面条起源于中国，是我国最常见的传统面食，它拥有着几千年的历史，经过这么多年的创新和发展早已深受广大人民的喜爱。面条因为制作方便快捷深受人们青睐在日常生活中起着非常重要的作用，在我国，面条不仅仅是我国北方的主食，且已普及到世界各地，成为一些国家和地区的热门主食，尤其是河南、安徽、山东、山西等地域，结合当地人的饮食习惯形成了格局特色的、品质各异的面条，其营养丰富包含人体需要的蛋白质、碳水化合物、脂类、矿物质及维生素。面条作为人类的重要主食可分为两大类,即中华面条和意大利面条。我国面条加工主要以小麦粉为原料。随着消费者收入水平的提高和对营养需求逐渐增加，传统面条已经无法满足人们的需求了。于是国内外便对面条进行了创新，在原有面条基础上添加各种食材、药材、添加剂等制作新品种。
瓜蒌，又名栝楼、野葫芦、吊瓜，为葫芦科栝楼属，是多年生草质缠绕藤本植物，全世界80余种，我国40余种，并且将近20种是传统中药成分。瓜蒌适应性强，主要分布于东亚、朝鲜、日本和中国。我国瓜蒌资源很丰富，安徽、山东、浙江、河南、江苏、四川、云南、山西和贵州等省是其主要产地。瓜蒌子来源于葫芦科栝楼或双边栝楼的干燥成熟种子。瓜蒌子性甘味寒，具有润肠通便、消肿止泻、止咳化痰、宽中利气等功效，以及使冠状动脉舒张、增加冠脉血流量、瘦身美容和提高机体免疫力等功效。多年来,卢鹏飞等、屠婕红、孙文等、宋艳梅等中外机构、学者对瓜蒌的化学成分及药理活性等进行了大量的基础性研究与探讨。瓜蒌子面条的研制在传统加工工艺的基础上进行改变，添加传统面条不具有的营养健康成分；瓜蒌子中具有栝楼酸和油脂中的微量成分具有多种生理功能特口感，既解决了传统面条的单一无味，又增添了面条独特的风味，而且还满足了市场对面条的营养健康需求。瓜蒌子中有许多抗氧化物质可以起到很多的功效，例如：抗血栓、调节血脂、抗癌、降血糖。瓜蒌子面条可以有效的避免传统面条营养素少、口味单一等缺点，同时瓜蒌子具有的抗氧化性质及提高免疫力等功效会强化传统面条的营养，会对人体产生积极的功效作用。
常规面条只是人们用来应急饱腹的主食，味道口感等相较会逊色，而瓜蒌子面条再添加杜伦粉后口感嚼劲等有了很大的改善，加入瓜蒌子后更是有着养生保健的作用。
发明内容
本发明的目的在于提供一种润肠通便、美容养颜、具有一定瘦身作用且口感佳的瓜蒌子意大利面条。
上述目的通过以下方案实现：
一种瓜蒌子意大利面条，其特征在于，其是由下述重量份的原料制得：
瓜蒌子5-8、高筋小麦粉100-110、三文尼那粉45-50、复配焦糖粉4-8；所述的复配焦糖粉由下述重量份的原料制得：白砂糖10-20、番茄10-25、魔芋
1-3、红豆1-3、卵磷脂1-2。
所述的一种瓜蒌子意大利面条，其特征在于：制备方法包括以下步骤：
(1)瓜蒌子去壳，取出瓜蒌子仁，干燥；
(2)采用榨油机对干燥后瓜蒌子仁进行榨取，取得瓜蒌子油和残渣，榨取时要控制提取温度为45℃-50℃；
(3)榨过油的瓜蒌子残渣需要用粉碎机粉碎成粉状，再磨成细粉状，过 100-200目筛，然后进行干燥处理，得瓜蒌子残渣粉备用；
(4)将面粉、三文尼那粉与瓜蒌子残渣粉混合搅匀放入面条机中，然后添加适量水常规工艺制得意大利面条，备用；
(5)先向锅中加入适量清水，再将白砂糖放入夹层锅与清水混合搅拌加热，待糖熔化成琥珀色糖浆时，完成熬糖，得焦糖，冷却后磨粉，得焦糖粉备用；
(6)将番茄于110-130℃水中漂烫4-5秒，取出，剥皮，搅碎，冻干，得番茄冻干粉备用；红豆泡水后搅碎，磨浆，得红豆浆备用；
(7)将焦糖粉、番茄冻干粉、红豆浆以及其余复配焦糖粉原料混匀，加适量水，加热，搅拌均匀，然后得复配焦糖料备用；
(8)将制作出来的面条切成长度均匀的条段，放入沸水中煮制，撒上复配焦糖料后，即得。
所述的一种瓜蒌子意大利面条，其特征在于：步骤(4)中水添加量为混合粉总质量40-45％、和面时间8-10min。
所述的一种瓜蒌子意大利面条，其特征在于：步骤(8)中的煮制时间为 3-4min。
所述的一种瓜蒌子意大利面条，其特征在于：步骤(7)中加热到90-110℃。
本发明的有益效果为：
(1)瓜蒌子具有润肠通便、消肿止泻、止咳化痰、宽中利气等功效，而且还能提高机体免疫力，在面条中添加瓜蒌子残渣粉能起到保健作用，适当的增加瓜蒌子会增加意大利面条鲜美的口感，同时变废为宝；
(2)复配焦糖粉复配合理，味道鲜美的同时，和面条一起食用，协同作用，具有养颜、通便、以及瘦身的作用。同时焦糖料带有魔芋等材料，可以在面条表面起一层保护膜，使得面条的口感保持的更久。
具体实施方式
一种瓜蒌子意大利面条，其是由下述重量(kg)的原料制得：
瓜蒌子5、高筋小麦粉100、三文尼那粉50、复配焦糖粉6；所述的复配焦糖粉由下述重量(kg)的原料制得：白砂糖20、番茄15、魔芋2、红豆3、卵磷脂2。
所述的一种瓜蒌子意大利面条，制备方法包括以下步骤：
(1)瓜蒌子去壳，取出瓜蒌子仁，干燥；
(2)采用榨油机对干燥后瓜蒌子仁进行榨取，取得瓜蒌子油和残渣，榨取时要控制提取温度为50℃；
(3)榨过油的瓜蒌子残渣需要用粉碎机粉碎成粉状，再磨成细粉状，过200 目筛，然后进行干燥处理，得瓜蒌子残渣粉备用；
(4)将面粉、三文尼那粉与瓜蒌子残渣粉混合搅匀放入面条机中，然后添加适量水常规工艺制得意大利面条，备用；水添加量为混合粉总质量 40％、和面时间8min。
(5)先向锅中加入适量清水，再将白砂糖放入夹层锅与清水混合搅拌加热，待糖熔化成琥珀色糖浆时，完成熬糖，得焦糖，冷却后磨粉，得焦糖粉备用；
(6)将番茄于110℃水中漂烫4秒，取出，剥皮，搅碎，冻干，得番茄冻干粉备用；红豆泡水后搅碎，磨浆，得红豆浆备用；
(7)将焦糖粉、番茄冻干粉、红豆浆以及其余复配焦糖粉原料混匀，加适量水，加热到90-110℃，搅拌均匀，然后得复配焦糖料备用；
(8)将制作出来的面条切成长度均匀的条段，放入沸水中煮制3min，撒上复配焦糖料后，即得。
感官评价实验：
按照工艺流程分别进行实验操作，并由五十名专业人员进行感官评价，表1 为面条感官评价标准。
表1面条感官评价标准
| 项目 | 评价标准 |
| 色泽(20分) | 颜色和亮度：白、光亮为16～20分；亮度一般为10～16分；颜色暗沉、亮度差1～10分 |
| 表现状态(20分) | 表面光滑和膨胀程度：表面光滑为16～20分；中间为10～16分；表面变形粗糙为1～10分 |
| 口感(30分) | 咀嚼时的咬劲和弹性：有嚼劲、弹性为25～30分；一般为15～25分；无咬劲或弹性差为1～15分 |
| 口味(20分) | 品尝时有无异味：有瓜蒌子香味、微甜味16～20分；中等10～16分；有异味1～12分 |
| 粘性(10分) | 面条的粘牙程度：不粘牙为7.5～10分；稍粘牙为7.4～5分；粘牙为1～5分 |
本实施例的瓜蒌子面条和市购原味面条进行感官评价，结果如表2
表2对比结果
| 处理 | 色泽 | 表现状态 | 口感 | 口味 | 粘性 | 综合评分 |
| 瓜蒌子面条 | 16 | 17 | 26 | 24 | 8 | 91 |
| 市购原味面条 | 17 | 18 | 20 | 20 | 8.5 | 83.5 |
由表2可以看出瓜蒌子面条的色泽和表现状态和市购面条相差不大而且粘性较低，但是瓜蒌子面条的口感和口味相较市购面条有着很大的优势。市购面条外观虽然看起来不错，但是它只是人们用来应急饱腹的主食，味道口感等相较会逊色，而瓜蒌子面条再添加杜伦粉后口感嚼劲等有了很大的改善，加入瓜蒌子后更是有着养生保健的作用。同时加入的焦糖料配合食用可以一定程度改善本实施例粘性较低的问题，增加粘性，使得口感更好。
Claims (5)
1.一种瓜蒌子意大利面条，其特征在于，其是由下述重量份的原料制得：
瓜蒌子5-8、高筋小麦粉100-110、三文尼那粉45-50、复配焦糖粉4-8；所述的复配焦糖粉由下述重量份的原料制得：白砂糖10-20、番茄10-25、魔芋1-3、红豆1-3、卵磷脂1-2。
2.根据权利要求1所述的一种瓜蒌子意大利面条，其特征在于：制备方法包括以下步骤：
(1)瓜蒌子去壳，取出瓜蒌子仁，干燥；
(2)采用榨油机对干燥后瓜蒌子仁进行榨取，取得瓜蒌子油和残渣，榨取时要控制提取温度为45℃-50℃；
(3)榨过油的瓜蒌子残渣需要用粉碎机粉碎成粉状，再磨成细粉状，过100-200目筛，然后进行干燥处理，得瓜蒌子残渣粉备用；
(4)将面粉、三文尼那粉与瓜蒌子残渣粉混合搅匀放入面条机中，然后添加适量水常规工艺制得意大利面条，备用；
(5)先向锅中加入适量清水，再将白砂糖放入夹层锅与清水混合搅拌加热，待糖熔化成琥珀色糖浆时，完成熬糖，得焦糖，冷却后磨粉，得焦糖粉备用；
(6)将番茄于110-130℃水中漂烫4-5秒，取出，剥皮，搅碎，冻干，得番茄冻干粉备用；红豆泡水后搅碎，磨浆，得红豆浆备用；
(7)将焦糖粉、番茄冻干粉、红豆浆以及其余复配焦糖粉原料混匀，加适量水，加热，搅拌均匀，然后得复配焦糖料备用；
(8)将制作出来的面条切成长度均匀的条段，放入沸水中煮制，撒上复配焦糖料后，即得。
3.根据权利要求2所述的一种瓜蒌子意大利面条，其特征在于：步骤(4)中水添加量为混合粉总质量40-45％、和面时间8-10min。
4.根据权利要求2所述的一种瓜蒌子意大利面条，其特征在于：步骤(8)中的煮制时间为3-4min。
5.根据权利要求2所述的一种瓜蒌子意大利面条，其特征在于：步骤(7)中加热到90-110℃。
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