CN110637980A - 一种调味面制品及其制备方法 - Google Patents
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Classifications
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
一种调味面制品，包括如下重量份的原料：低筋面粉40～50份、土豆20～25份、鸡蛋3～6份、大豆粉10～15份、改性大豆磷脂0.3～0.6份、分子蒸馏单甘脂0.3～0.6份、泡打粉0.1～0.3份、白砂糖1～3份、麦芽糖1～2份、食盐1～2份、聚丙烯酰钠0.1～0.2份、乳酸钠0.1～0.3份、大豆油5～8份。提供一种营养丰富全面，口感风味得到提高，并且低盐、低糖、低油的安全健康的调味面制品，该调味面制品货架期长，存储过程中保质期内不会变硬，口感风味得到保持。
Description
技术领域
本发明涉及面制品加工技术领域，具体涉及一种调味面制品及其制备方法。
背景技术
调味面制品以其美味可口，价廉物美深受消费者尤其是少年儿童的喜爱，近年来，调味面制品作为一种新型休闲食品，产品品种丰富，其大都以小麦面粉为主要原料，经配料、挤压熟制、成型、调味而成，其组织结构多孔蓬松，口感香美富有嚼劲，但是市面上的大多数调味面制品为高盐、高甜、高油和过多过量使用防腐剂以及合成甜味剂的产品，营养价值不高且存在微生物超标的现象，为社会和监管部门所诟病。此外调味面制品的主要原料为面粉，面粉在制作过程中容易糊化和老化，加工过程中直接影响产品的口感和风味，并且在存储期内易变硬，影响产品质量，因而本发明旨在开发一种全新的调味面制品，以更好地迎合市场和人们健康生活的需要。
发明内容
本发明所解决的技术问题在于为了解决传统调味面制品过多过量使用防腐剂及合成甜味剂，微生物超标，营养价值不高，口感和风味容易受影响的问题。
本发明所解决的技术问题采用以下技术方案来实现：
一种调味面制品，包括如下重量份的原料：
低筋面粉40～50份、土豆20～25份、鸡蛋3～6份、大豆粉10～15份、改性大豆磷脂0.3～0.6份、分子蒸馏单甘脂0.3～0.6份、泡打粉0.1～0.3份、白砂糖1～3份、麦芽糖1～2份、食盐1～2份、聚丙烯酰钠0.1～0.2份、乳酸钠0.1～0.3份、大豆油5～8份。
进一步优选的，包括如下重量份的原料：
低筋面粉46份、土豆25份、鸡蛋5份、大豆粉12份、改性大豆磷脂0.5份、分子蒸馏单甘脂0.5份、泡打粉0.2份、白砂糖2份、麦芽糖1.5份、食盐1份、聚丙烯酰钠0.15份、乳酸钠0.15份、大豆油6份。
本发明中，所述大豆粉为低温浸出脱脂大豆粉。
本发明所述的调味面制品的制备方法，包括如下步骤：
1)制备土豆泥：将新鲜土豆洗净蒸熟后在高速斩拌机中斩拌成泥，加入去壳的鸡蛋继续斩拌均匀备用；
2)继续按比例加入低筋面粉、大豆粉、改性大豆磷脂、分子蒸馏单甘脂、泡打粉、白砂糖、麦芽糖、食盐、聚丙烯酰钠、乳酸钠以及大豆油并继续斩拌至物料呈松散状态，再放入膨化机中膨化，膨化完成后调味，高温瞬时杀菌并真空包装得到成品。
本发明中一改传统调味面制品中以面粉为主要原材料的单一结构，加入用鸡蛋进行营养强化的土豆泥以及大豆粉，土豆中的蛋白质最接近动物蛋白，易吸收，并且土豆还含丰富的赖氨酸、色氨酸、各种维生素以及钾、锌、铁等微量元素，而鸡蛋的营养价值几乎含有人体必需的所有营养物质，如蛋白质、脂肪、卵黄素、卵磷脂、维生素和铁、钙、钾，被人们称作理想的营养库，因此本发明通过改善原材料的种类和配比，在保证口感和风味的前提下，全面提高调味面制品的营养价值。
本发明中大豆粉由于其良好的吸水、吸油性，可以使产品质地柔软，缓解产品在储存过程中容易老化而失去其特有的疏松柔软的口感的问题，改善产品的耐贮性及其质量。本发明中，大豆粉为低温浸出脱脂大豆粉，该低温浸出脱脂大豆粉的白度为70-75，NSI值80-85％的低温浸出脱脂大豆粉，其能提高产品的蛋白质含量，强化、平衡营养结构，提高营养的消化吸收率；对产品的外观色泽，光表面洁程度和口感均起到积极的效果。
本发明中改性大豆磷脂与分子蒸馏单甘脂、低筋面粉、土豆泥以及其它原料成分通过疏水作用和氢键作用形成络合物，达到防止产品凝成、硬化以及老化的效果，并且能与原料中的蛋白质发生疏水结合、亲水结合、氢键结合和静电结合，强化网络结构，增加韧性和抗拉力，同时与油脂在有水的情况下发生乳化作用，促进乳化渗透并起到一定的膨化效果，进而影响产品的口感，缓解传统调味面制品容易变硬的情况，而添加的量的多少尤其重要，添加过多会导致产品整体呈黄色而影响外观并且影响产品的口感，添加过少起不到该有的作用，本发明中改性大豆磷脂和分子蒸馏单甘脂添加的量和比例为反复试验的结果。
本发明中聚丙烯酸钠用于增稠、增筋和保鲜，提升整体口感，而乳酸钠可促进乳化、改善风味，乳酸钠有同于促进乳化、保湿、改善风味和品质，同时抑制食物内HT大肠杆菌、李斯特菌单核增生菌、肉毒梭状芽苞杆菌等致病细菌的生长，从而增加食品安全性的生长、延长产品货架期。
有益效果：本发明一改传统调味面制品营养价值低、高盐、高甜、高油、防腐剂及合成甜味剂过多使用、微生物超标、货架期内容易变硬口感变差的现象，提供一种营养丰富全面，口感风味佳，并且低盐、低糖、低油的安全健康的调味面制品，该调味面制品货架期长，存储过程中保质期内不会变硬，口感风味得到保持。
具体实施方式
为了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，下面结合具体实施例，进一步阐述本发明。
实施例1
本发明中低筋面粉460g份、土豆250g、鸡蛋50g、大豆粉120g、改性大豆磷脂5g、分子蒸馏单甘脂5g、泡打粉2g、白砂糖20g、麦芽糖15g、食盐10g、聚丙烯酰钠1.5g、乳酸钠1.5g、大豆油60g。
实施例2
本发明中低筋面粉400g份、土豆200g、鸡蛋30g、大豆粉100g、改性大豆磷脂3g、分子蒸馏单甘脂3g、泡打粉1g、白砂糖10g、麦芽糖10g、食盐10g、聚丙烯酰钠1g、乳酸钠1g、大豆油50g。
实施例3
本发明中低筋面粉500g份、土豆250g、鸡蛋60g、大豆粉150g、改性大豆磷脂6g、分子蒸馏单甘脂6g、泡打粉3g、白砂糖30g、麦芽糖20g、食盐20g、聚丙烯酰钠2g、乳酸钠3g、大豆油80g。
实施例4
本发明中低筋面粉400g份、土豆250g、鸡蛋60g、大豆粉120g、改性大豆磷脂4g、分子蒸馏单甘脂5g、泡打粉2g、白砂糖10g、麦芽糖15g、食盐10g、聚丙烯酰钠1.5g、乳酸钠1.5g、大豆油50g。
实施例1～4所述的调味面制品的制备方法，包括如下步骤：
1)制备土豆泥：将新鲜土豆洗净蒸熟后在高速斩拌机中斩拌成泥，加入去壳的鸡蛋继续斩拌均匀备用；
2)继续按比例加入低筋面粉、大豆粉、改性大豆磷脂、分子蒸馏单甘脂、泡打粉、白砂糖、麦芽糖、食盐、聚丙烯酰钠、乳酸钠以及大豆油并继续斩拌至物料呈松散状态，再放入膨化机中膨化，膨化完成后调味，高温瞬时杀菌并真空包装得到成品。
以上显示和描述了本发明的基本原理、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 (4)
1.一种调味面制品，其特征在于，包括如下重量份的原料：
低筋面粉40～50份、土豆20～25份、鸡蛋3～6份、大豆粉10～15份、改性大豆磷脂0.3～0.6份、分子蒸馏单甘脂0.3～0.6份、泡打粉0.1～0.3份、白砂糖1～3份、麦芽糖1～2份、食盐1～2份、聚丙烯酰钠0.1～0.2份、乳酸钠0.1～0.3份、大豆油5～8份。
2.根据权利要求1所述的一种调味面制品，其特征在于，包括如下重量份的原料：
低筋面粉46份、土豆25份、鸡蛋5份、大豆粉12份、改性大豆磷脂0.5份、分子蒸馏单甘脂0.5份、泡打粉0.2份、白砂糖2份、麦芽糖1.5份、食盐1份、聚丙烯酰钠0.15份、乳酸钠0.15份、大豆油6份。
3.根据权利要求1所述的一种调味面制品，其特征在于，所述大豆粉为低温浸出脱脂大豆粉。
4.权利要求1～3任一所述的调味面制品的制备方法，其特征在于，包括如下步骤：
1)制备土豆泥：将新鲜土豆洗净蒸熟后在高速斩拌机中斩拌成泥，加入去壳的鸡蛋继续斩拌均匀备用；
2)继续按比例加入低筋面粉、大豆粉、改性大豆磷脂、分子蒸馏单甘脂、泡打粉、白砂糖、麦芽糖、食盐、聚丙烯酰钠、乳酸钠以及大豆油并继续斩拌至物料呈松散状态，再放入膨化机中膨化，高温瞬时杀菌后真空包装得到成品。
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