CN111165725A - 一种拉面粉及其制作方法 - Google Patents
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Abstract
本发明公开了一种拉面粉及其制作方法，属于食品制作技术领域；本发明一种拉面粉包括以下重量份原料：强筋优质小麦80‑90份、普麦12‑17.96份、复合型面粉改良剂0.01‑0.03份；复合型面粉改良剂包括以下重量份原料：食用玉米淀粉87‑92份、磷酸三钙3‑7份、抗坏血酸2‑4份、淀粉酶0.7‑1.3份、木聚糖酶0.7‑1.3份、脂肪酶0.4‑0.6份。本发明拉面粉无需通过添加蓬灰来提升面粉的香味及口感，本发明通过配制复合型面粉改良剂来提升面粉的口感及质量，面粉改良剂原料均符合国家食品安全标准，磷酸三钙、抗坏血酸、木聚糖酶等原料可以促进对营养物质的吸收，提高人体免疫力，对人体不会造成伤害，同时提高了面团的延伸度，制作拉面时不会造成断条，降低了使用者的加工成本。
Description
技术领域
本发明涉及食品制作技术领域，尤其涉及一种拉面粉及其制作方法。
背景技术
拉面又叫甩面、扯面、抻面，是中国北方城乡独具地方风味的一种传统面食，拉面可以蒸、煮、烙、炸、炒，各有一番风味。拉面的技术性很强，对面粉的质量要求很高，面粉筋道及延伸度不足，不仅影响口感，同时在制作拉面时容易造成断条。
现有拉面粉生产工艺为：六皮、八芯、四渣、两尾、十清粉、六打麸为原料，工艺把所有小麦胚乳部分都可以提纯到出高精粉的要求，出粉部位也可以达到低灰分与高白度的面粉，产品结构搭配也比较灵活，但还不能达到不加蓬灰制作拉面粉的要求。现有制作拉面的面粉常加入蓬灰来增加拉面的面香味及口感，正常蓬灰含铝超标2000 倍以上，会对人体造成伤害。
发明内容
本发明的目的在于针对传统拉面粉加入蓬灰来提升拉面的口感，当超标后会对人体造成伤害、筋道及延伸度不足问题，从而提出一种拉面粉及其制作方法。
为了实现上述目的，本发明采用了如下技术方案：
一种拉面粉包括以下重量份原料：强筋优质小麦80-90份、普麦12-17.96份、复合型面粉改良剂0.01-0.03份。
进一步的，所述复合型面粉改良剂包括以下重量份原料：食用玉米淀粉87-92份、磷酸三钙3-7份、抗坏血酸2-4份、淀粉酶0.7-1.3 份、木聚糖酶0.7-1.3份、脂肪酶0.4-0.6份。
进一步的，所述复合型面粉改良剂的制作方法为：
(1)按所述重量份称取各原料；
(2)将上述原料直接进行混合均匀即可制备得到复合型面粉改良剂。
进一步的，所述拉面粉制作方法包括以下步骤：
(1)筛麦：对原料小麦进行验收，高筋优质小麦符合GB/T 8607-1988《高筋小麦粉》质量标准，普麦符合GB1355卫生要求，通过高效振动筛除去高筋优质小麦及普麦的杂质；
(2)润麦：通过润麦器对高筋优质小麦及普麦进行加湿搅拌；
(3)磨粉：通过面粉机将高筋优质小麦及普麦打磨成面粉；
(4)配粉：将复合型面粉改良剂与拉面粉混合搅拌均匀；
(5)质量检测、打包。
进一步的，所述步骤(5)中拉面粉质量检测方法为：通过面筋仪测定出面粉的面筋含量和面筋指数，通过验粉筛测定CB36及CB42 的留存，通过拉面议测定延伸度。
进一步的，所述面筋含量为33％-35％、面筋指数为70％-90％，所述CB36全留、CB42留存5％-10％，所述拉面粉制成面团的延伸度在面团醒发45分钟后拉伸的长度在180-200cm之间。
磷酸三钙：是一种安全的营养强化剂，主要添加在食品中强化钙的摄入，也可用于预防或治疗钙缺乏的症状。同时磷酸三钙还可作为食品中的抗结剂、PH值调节剂，缓冲剂等。如作面粉抗结剂(分散剂)，奶粉、糖果，布丁、调味品、肉类的添加剂，动物油精炼助剂，酵母食料等。此外，磷酸三钙作为日常钙源之一，相比其它补钙产品，其优势在于可同时提供钙和磷。身体内的钙和磷保持平衡非常重要，因为这两种矿物质都是骨骼形成的必需物质，所以如果不能达到两种物质的均衡，而只是单纯补钙则通常难以达到理想的补钙效果。
维生素C(Vitamin C，Ascorbic Acid)又叫L-抗坏血酸，是一种水溶性维生素，水果和蔬菜中含量丰富。在氧化还原代谢反应中起调节作用，缺乏它可引起坏血病。正常情况下，维生素C绝大部分在体内经代谢分解成草酸或与硫酸结合生成抗坏血酸-2-硫酸由尿排出，另一部分可直接由尿排出体外。
维生素C功效：(1)胶原蛋白的合成、(2)治疗坏血病、(3)预防牙龈萎缩、出血、(4)预防动脉硬化、(5)抗氧化剂、(6)治疗贫血、(7)防癌、(8)提高人体的免疫力、(9)提高机体的应急能力。
淀粉酶：淀粉酶是水解淀粉和糖原的酶类总称，通常通过淀粉酶催化水解织物上的淀粉浆料，由于淀粉酶的高效性及专一性，酶退浆的退浆率高，退浆快，污染少，产品比酸法、碱法更柔软，且不损伤纤维。淀粉酶的种类很多，根据织物不同，设备组合不同，工艺流程也不同，目前所用的退浆方法有浸渍法、堆置法、卷染法、连续洗等，由于淀粉酶退浆机械作用小，水的用量少，可以在低温条件下达到退浆效果，具有鲜明的环保特色。
木聚糖酶：木聚糖酶可以应用在酿造、饲料工业中。木聚糖酶可以分解酿造或饲料工业中的原料细胞壁以及β-葡聚糖，降低酿造中物料的粘度，促进有效物质的释放，以及降低饲料用粮中的非淀粉多糖，促进营养物质的吸收利用，并因而更易取可溶性脂类成分。木聚糖酶(xylanase)是指可将木聚糖降解成低。
脂肪酶：脂肪酶可以催化解脂、酯交换、酯合成等反应，主要用于食品行业，造纸行业，皮革行业，饲料行业，医药催化合成，油脂奶酪加工等。
本发明所用到的食品添加剂原料均符合国家食品安全标准。
与现有技术相比，本发明提供了一种拉面粉及其制作方法，具备以下有益效果：
本发明提供了一种拉面粉及其制作方法，本发明的拉面粉无需通过添加蓬灰来提升面粉的香味及口感，本发明通过配制复合型面粉改良剂来提升面粉的口感及质量，面粉改良剂原料均符合国家食品安全标准，磷酸三钙、抗坏血酸、木聚糖酶等原料可以促进对营养物质的吸收，提高人体免疫力，对人体不会造成伤害，同时提高了面团的延伸度，制作拉面时不会造成断条，降低了使用者的加工成本。
具体实施方式
下面将结合具体实施方式对本发明技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。
实施例1
一种拉面粉包括以下重量份原料：强筋优质小麦80份、普麦12 份、复合型面粉改良剂0.01份。
复合型面粉改良剂包括以下重量份原料：食用玉米淀粉87份、磷酸三钙3份、抗坏血酸2份、淀粉酶0.7份、木聚糖酶0.7份、脂肪酶0.4份。
复合型面粉改良剂的制作方法为：
(1)按所述重量份称取各原料；
(2)将上述原料直接进行混合均匀即可制备得到复合型面粉改良剂。
拉面粉制作方法包括以下步骤：
(1)筛麦：对原料小麦进行验收，高筋优质小麦符合GB/T 8607-1988《高筋小麦粉》质量标准，普麦符合GB1355卫生要求，通过高效振动筛除去高筋优质小麦及普麦的杂质；
(2)润麦：通过润麦器对高筋优质小麦及普麦进行加湿搅拌；
(3)磨粉：通过面粉机将高筋优质小麦及普麦打磨成面粉；
(4)配粉：将复合型面粉改良剂与拉面粉混合搅拌均匀；
(5)质量检测、打包。
步骤(5)中拉面粉质量检测方法为：通过面筋仪测定出面粉的面筋含量和面筋指数，通过验粉筛测定CB36及CB42的留存，通过拉面议测定延伸度。
经测定面筋含量为33％、面筋指数为70％，CB36全留、CB42留存5％，拉面粉制成面团的延伸度在面团醒发45分钟后拉伸的长度为 180cm。
实施例2
一种拉面粉包括以下重量份原料：强筋优质小麦85份、普麦 14.98份、复合型面粉改良剂0.02份。
复合型面粉改良剂包括以下重量份原料：食用玉米淀粉89.5份、磷酸三钙5份、抗坏血酸3份、淀粉酶1份、木聚糖酶1份、脂肪酶 0.5份。
复合型面粉改良剂的制作方法为：
(1)按所述重量份称取各原料；
(2)将上述原料直接进行混合均匀即可制备得到复合型面粉改良剂。
拉面粉制作方法包括以下步骤：
(1)筛麦：对原料小麦进行验收，高筋优质小麦符合GB/T 8607-1988《高筋小麦粉》质量标准，普麦符合GB1355卫生要求，通过高效振动筛除去高筋优质小麦及普麦的杂质；
(2)润麦：通过润麦器对高筋优质小麦及普麦进行加湿搅拌；
(3)磨粉：通过面粉机将高筋优质小麦及普麦打磨成面粉；
(4)配粉：将复合型面粉改良剂与拉面粉混合搅拌均匀；
(5)质量检测、打包。
步骤(5)中拉面粉质量检测方法为：通过面筋仪测定出面粉的面筋含量和面筋指数，通过验粉筛测定CB36及CB42的留存，通过拉面议测定延伸度。
经测定面筋含量为34％、面筋指数为80％，CB36全留、CB42留存7.5％，拉面粉制成面团的延伸度在面团醒发45分钟后拉伸的长度为188cm。
实施例3
一种拉面粉包括以下重量份原料：强筋优质小麦90份、普麦 17.96份、复合型面粉改良剂0.03份。
复合型面粉改良剂包括以下重量份原料：食用玉米淀粉92份、磷酸三钙7份、抗坏血酸4份、淀粉酶1.3份、木聚糖酶1.3份、脂肪酶0.6份。
复合型面粉改良剂的制作方法为：
(1)按所述重量份称取各原料；
(2)将上述原料直接进行混合均匀即可制备得到复合型面粉改良剂。
拉面粉制作方法包括以下步骤：
(1)筛麦：对原料小麦进行验收，高筋优质小麦符合GB/T 8607-1988《高筋小麦粉》质量标准，普麦符合GB1355卫生要求，通过高效振动筛除去高筋优质小麦及普麦的杂质；
(2)润麦：通过润麦器对高筋优质小麦及普麦进行加湿搅拌；
(3)磨粉：通过面粉机将高筋优质小麦及普麦打磨成面粉；
(4)配粉：将复合型面粉改良剂与拉面粉混合搅拌均匀；
(5)质量检测、打包。
步骤(5)中拉面粉质量检测方法为：通过面筋仪测定出面粉的面筋含量和面筋指数，通过验粉筛测定CB36及CB42的留存，通过拉面议测定延伸度。
经测定面筋含量为35％、面筋指数为90％，所述CB36全留、CB42 留存10％，拉面粉制成面团的延伸度在面团醒发45分钟后拉伸的长度为200cm。
本发明提供了一种拉面粉及其制作方法，本发明的拉面粉无需通过添加蓬灰来提升面粉的香味及口感，本发明通过配制复合型面粉改良剂来提升面粉的口感及质量，面粉改良剂原料均符合国家食品安全标准，磷酸三钙、抗坏血酸、木聚糖酶等原料可以促进对营养物质的吸收，提高人体免疫力，对人体不会造成伤害，同时提高了面团的延伸度，制作拉面时不会造成断条，降低了使用者的加工成本。
以上，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (6)
1.一种拉面粉，其特征在于，包括以下重量份原料：强筋优质小麦80-90份、普麦12-17.96份、复合型面粉改良剂0.01-0.03份。
2.根据权利要求1所述的一种拉面粉，其特征在于，所述复合型面粉改良剂包括以下重量份原料：食用玉米淀粉87-92份、磷酸三钙3-7份、抗坏血酸2-4份、淀粉酶0.7-1.3份、木聚糖酶0.7-1.3份、脂肪酶0.4-0.6份。
3.根据权利要求2所述的一种拉面粉，其特征在于，所述复合型面粉改良剂的制作方法为：
(1)按所述重量份称取各重量份原料；
(2)将上述原料直接进行混合均匀即可制备得到复合型面粉改良剂。
4.根据权利要求1所述的一种拉面粉，其特征在于，所述拉面粉制作方法包括以下步骤：
(1)筛麦：对原料小麦进行验收，高筋优质小麦符合GB/T8607-1988《高筋小麦粉》质量标准，普麦符合GB1355卫生要求，通过高效振动筛除去高筋优质小麦及普麦的杂质；
(2)润麦：通过润麦器对高筋优质小麦及普麦进行加湿搅拌；
(3)磨粉：通过面粉机将高筋优质小麦及普麦打磨成面粉；
(4)配粉：将复合型面粉改良剂与拉面粉混合搅拌均匀；
(5)质量检测、打包。
5.根据权利要求4所述的一种拉面粉及其制作方法，其特征在于，所述步骤(5)中拉面粉质量检测方法为：通过面筋仪测定出面粉的面筋含量和面筋指数，通过验粉筛测定CB36及CB42的留存，通过拉面议测定延伸度。
6.根据权利要求5所述的一种拉面粉及其制作方法，其特征在于，所述面筋含量为33％-35％、面筋指数为70％-90％，所述CB36全留、CB42留存5％-10％，所述拉面粉制成面团的延伸度在面团醒发45分钟后拉伸的长度在180-200cm之间。
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| CN112021506A (zh) * | 2020-08-21 | 2020-12-04 | 酒泉市双禧面粉有限责任公司 | 一种牛肉面专用粉的加工工艺 |
| CN114617250A (zh) * | 2020-12-14 | 2022-06-14 | 丰益(上海)生物技术研发中心有限公司 | 拉面剂、鲜湿面制品的制造方法以及鲜湿面制品 |
| CN114287560A (zh) * | 2022-01-17 | 2022-04-08 | 宁夏丹富粮油食品有限公司 | 一种改良拉面粉延伸性的工艺方法 |
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