CN110839825A - 一种杂粮空心面的制备方法 - Google Patents
一种杂粮空心面的制备方法 Download PDFInfo
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- CN110839825A CN110839825A CN201911215458.8A CN201911215458A CN110839825A CN 110839825 A CN110839825 A CN 110839825A CN 201911215458 A CN201911215458 A CN 201911215458A CN 110839825 A CN110839825 A CN 110839825A
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- hollow noodles
- noodles
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- coarse cereal
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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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- Noodles (AREA)
Abstract
本发明涉及一种杂粮空心面的制备方法,属于食品加工技术领域。本发明主要解决现有面条口感单一、添加物如盐、食用碱等的使用量大等技术问题。本发明的技术方案是:一种杂粮空心面的制备方法,其中:包括以下步骤:1)将重量份为100份的杂粮粉加入搅拌设备中,依次加入重量份为20份的淀粉和重量份为35~50份、温度为20℃的水后搅拌均匀;2)压制成空心面条;3)将挤压成型的空心面条裁剪至长度为25~30cm后,将其放入容器中,然后向容器中喷淋食用油并搅拌均匀;4)冷却至室温;5)分装;6)速冻2~3小时以上。本发明既具有食疗效果,同时具有较好的口感,且具有制备工艺简单、技术成熟、易于实施等优点。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种杂粮空心面的制备方法。
背景技术
面条是我国的传统主食,具有悠久的历史。虽然目前市场上出现的面条很多,但是功能单一,主要以能量供给为主。随着人们生活水平的提高,越来越多的人开始关注肿瘤、高血压及糖尿病等慢性疾病,重视养生的饮食理念,因此具有补充营养和预防疾病双重作用的功能性食品受到更多关注。
荞麦是一种耐饥抗寒食品。荞麦中蛋白质含量丰富,含有19种氨基酸,其蛋白质比其他主粮蛋白质好,蛋白质中赖氨酸的含量比小麦和大米高2倍。每100克中蛋白质10.6克、脂肪2.5克、碳水化合物72.5克、钙15毫克、磷180毫克、铁1.2毫克、硫胺素0.38毫克、核黄素0.22毫克、尼克酸4.1毫克,还含有微量元素硒和铬。一般制粉食用,有良好的适口性,可制面条、凉粉、糕饼等。荞麦具有降血脂、降血糖作用,荞麦中含有芦丁(芸香甙),属黄酮类成分,具有软化血管、维护循环良好的重要功能,芦丁具有改善微循环降低血管脆性的作用,临床上用于高血压、动脉硬化和消除致癌因子的作用;养麦中还含有Vpe(菸酸),Vpp能降低人体血脂和胆固醇,具有改善高血压、心血管病的作用,Vpp与芦丁特别对老年患者有较显著作用,能降低微血管脆性和渗透性,恢复其弹性,对防止脑溢血,维持眼微循环良好,有效保护和增进视力。养麦中含有九种脂肪酸,80%以上为油酸和亚油酸,这多价不饱和脂肪酸能促进胆固醇与胆酸的排泄,起到降脂作用。
玉米是禾本科植物玉蜀黍的种子,又名苞谷、苞米、玉蜀黍、珍珠米等。玉米中的维生素含量非常高,为稻米、小麦的5~10倍;玉米中所含的丰富的植物纤维素具有刺激胃肠蠕动、加速粪便排泄的特性,可防治便秘、肠炎、肠癌等,能束缚及阻碍过量的葡萄糖的吸收,起到抑制饭后血糖升高的作用;纤维素还可以抑制脂肪吸收,降低血脂水平,预防和改善冠心病、肥胖、胆结石症的发生;玉米中含的硒和镁有防癌抗癌作用,硒能加速体内过氧化物的分解,使恶性肿瘤得不到分子氧的供应而受到抑制。镁一方面也能抑制癌细胞的发展,另一方面能促使体内废物排出体外,这对防癌也有重要意义;玉米中还含有一种长寿因子-谷胱甘肽,它在硒的参与下,生成谷光甘肽氧化酶,具有恢复青春,延缓衰老的功能;玉米中所含的胡萝卜素,被人体吸收后能转化为维生素A;玉米中还含有烟酸,含量比大米高很多。烟酸在蛋白质、脂肪、糖的代谢过程中起着重要作用,能帮助我们维持神经系统、消化系统和皮肤的正常功能。人体内如果缺乏尼克酸,可能引起精神上的幻视、幻听、精神错乱等症状,消化上的口角炎、舌炎、腹泻等症状,以及皮肤上的癞皮病;玉米中含有丰富的不饱和脂肪酸,尤其是亚油酸的含量高达60%以上,亚油酸可以降低胆固醇,防止其沉积在血管内壁上,从而减少动脉硬化的发生,对预防高血压,心脑血管病有积极的作用。
高粱面主要是用高粱制作而成的一种面粉。它的营养价值比较高,含有70%左右的淀粉和15%左右的蛋白质,除此之外因为高粱本身属于一种杂粮物质,所以说它含有的粗纤维非常丰富,适量的吃一些高粱,可有效的促进肠道蠕动,缓解便秘。而从中医角度来讲,高粱具有温中健脾、涩肠止泻的功效,可以补中益气,对于气血亏虚而导致的周身酸痛,有一定的好转作用。
莜麦面是由莜麦加工而成的面粉,具有清热除火,祛脂降压的功效,对于高血压,营养不良,高胆固醇,高血脂,冠心病,糖尿病人,心脑血管疾病等症有治疗的作用。莜麦面中含有大量的天然皂甙和亚硫酸,能提高心脏功能,预防心脏病的作用;含有的多种维生素能调节神经,提高细胞活性,调节血糖和预防糖尿病的作用;而且,莜麦面还有补充氨基酸促进代谢,提高免疫力的作用。
传统方法制备的面条无保健作用,而且需要通过添加物达到改善面条口感的效果,但同时也会增加添加物如盐、食用碱等的使用量。
发明内容
本发明的目的在于克服现有技术的缺点,提供一种杂粮空心面的制备方法,解决现有面条口感单一、添加物如盐、食用碱等的使用量大等技术问题。
为解决上述技术问题,本发明采用的技术方案为:
一种杂粮空心面的制备方法,其中:包括以下步骤:
1)将重量份为100份的杂粮粉加入搅拌设备中,依次加入重量份为20份的淀粉和重量份为35~50份、温度为20℃的水后搅拌均匀,工作环境温度为15~25℃;
2)将步骤1)搅拌均匀面粉放入空心面条压制器中,压制成空心面条;
3)将挤压成型的空心面条裁剪至长度为25~30cm后,将其放入容器中,然后向容器中喷淋食用油并搅拌均匀;
4)将喷油搅拌后的空心面条冷却至室温;
5)冷却后用食用塑料袋对空心面条进行分装;
6)将分装后的空心面条放入-18℃的冷库中速冻2~3小时以上。
进一步,所述杂粮粉为荞麦粉、玉米粉、高粱粉或莜麦粉中的一种。
本发明中杂粮粉的使用可增加饱腹感,具有顺肠通便、抗炎症、降血压、降血脂、调节血糖、预防心血管疾病等作用,能降低微血管脆性和渗透性,恢复其弹性,对防止脑溢血、维持眼微循环良好,能够保护和增进视力,适宜各类人群,满足人们对健康食品的需求;空心状和速冻工艺均可提升食用口感。本发明既具有食疗效果,同时具有较好的口感,且具有制备工艺简单、技术成熟、易于实施等优点。
具体实施方式
下面结合实施例对本发明作进一步说明。
实施例一
一种杂粮空心面的制备方法,包括以下步骤:
1)将重量份为100份的荞麦粉加入搅拌设备中,依次加入重量份为20份的淀粉和重量份为35~50份、温度为20℃的水后搅拌均匀,工作环境温度为15~25℃;
2)将步骤1)搅拌均匀面粉放入空心面条压制器中,压制成空心面条;
3)将挤压成型的空心面条裁剪至长度为25~30cm后,将其放入容器中,然后向容器中喷淋食用油并搅拌均匀;
4)将喷油搅拌后的空心面条冷却至室温;
5)冷却后用食用塑料袋对空心面条进行分装;
6)将分装后的空心面条放入-18℃的冷库中速冻2~3小时以上。
实施例二
一种杂粮空心面的制备方法,包括以下步骤:
1)将重量份为100份的玉米粉加入搅拌设备中,依次加入重量份为20份的淀粉和重量份为35~50份、温度为20℃的水后搅拌均匀,工作环境温度为15~25℃;
2)将步骤1)搅拌均匀面粉放入空心面条压制器中,压制成空心面条;
3)将挤压成型的空心面条裁剪至长度为25~30cm后,将其放入容器中,然后向容器中喷淋食用油并搅拌均匀;
4)将喷油搅拌后的空心面条冷却至室温;
5)冷却后用食用塑料袋对空心面条进行分装;
6)将分装后的空心面条放入-18℃的冷库中速冻2~3小时以上。
实施例三
一种杂粮空心面的制备方法,包括以下步骤:
1)将重量份为100份的高粱粉加入搅拌设备中,依次加入重量份为20份的淀粉和重量份为35~50份、温度为20℃的水后搅拌均匀,工作环境温度为15~25℃;
2)将步骤1)搅拌均匀面粉放入空心面条压制器中,压制成空心面条;
3)将挤压成型的空心面条裁剪至长度为25~30cm后,将其放入容器中,然后向容器中喷淋食用油并搅拌均匀;
4)将喷油搅拌后的空心面条冷却至室温;
5)冷却后用食用塑料袋对空心面条进行分装;
6)将分装后的空心面条放入-18℃的冷库中速冻2~3小时以上。
实施例四
一种杂粮空心面的制备方法,包括以下步骤:
1)将重量份为100份的莜麦粉加入搅拌设备中,依次加入重量份为20份的淀粉和重量份为35~50份、温度为20℃的水后搅拌均匀,工作环境温度为15~25℃;
2)将步骤1)搅拌均匀面粉放入空心面条压制器中,压制成空心面条;
3)将挤压成型的空心面条裁剪至长度为25~30cm后,将其放入容器中,然后向容器中喷淋食用油并搅拌均匀;
4)将喷油搅拌后的空心面条冷却至室温;
5)冷却后用食用塑料袋对空心面条进行分装;
6)将分装后的空心面条放入-18℃的冷库中速冻2~3小时以上。
Claims (2)
1.一种杂粮空心面的制备方法,其特征在于:包括以下步骤:
1)将重量份为100份的杂粮粉加入搅拌设备中,依次加入重量份为20份的淀粉和重量份为35~50份、温度为20℃的水后搅拌均匀,工作环境温度为15~25℃;
2)将步骤1)搅拌均匀面粉放入空心面条压制器中,压制成空心面条;
3)将挤压成型的空心面条裁剪至长度为25~30cm后,将其放入容器中,然后向容器中喷淋食用油并搅拌均匀;
4)将喷油搅拌后的空心面条冷却至室温;
5)冷却后用食用塑料袋对空心面条进行分装;
6)将分装后的空心面条放入-18℃的冷库中速冻2~3小时以上。
2.根据权利要求1所述的一种杂粮空心面的制备方法,其特征在于:所述杂粮粉为荞麦粉、玉米粉、高粱粉或莜麦粉中的一种。
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