CN111480780A - 一种韧性好的米粉及其制备方法 - Google Patents
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Abstract
本发明公开了一种韧性好的米粉，所述米粉由以下按照重量份数计的原材料组成：麦芽粉15‑25份，红薯粉10‑15份，大米粉60‑80份，芝麻粉8‑13份，山药粉10‑16份，黄豆粉2‑6份，姜黄粉1‑4份，蛋白类添加剂8‑15份，增粘剂2‑5份，将各原材料混合均匀，加水调和成浆料，然后经过蒸粉、涂布、造型处理成型米粉条。本发明制备得到的米粉条不易韧性好，不易断裂，具有一定的营养度。
Description
技术领域
本发明属于食品技术领域，具体地说是一种韧性好的米粉及其制备方法。
背景技术
米粉就是一种条状的、对人体有一定的营养效果的食品，随着生活水平的提高，人们餐桌上的食品也是越来越丰富。米粉作为人们日常生活中一类不可或缺的辅食而被人们津津乐道，火锅、涮锅、菜肴等等都离不开米粉。人们经常根据吃法的不同做成宽粉、细粉、圆粉等，用料大多来自大米。但是，市场上的很多米粉，吃起来劲道差、吸水易断裂、口感不好，韧性差，最终影响了人们的食欲，而且营养不足，。
发明内容
为了解决上述的技术问题，本发明提供了一种韧性好的米粉及其制备方法。
为了解决上述技术问题，本发明采取以下技术方案：
一种韧性好的米粉，所述米粉由以下按照重量份数计的原材料组成：麦芽粉15-25份，红薯粉10-15份，大米粉60-80份，芝麻粉8-13份，山药粉10-16份，黄豆粉2-6份，姜黄粉1-4份，蛋白类添加剂8-15份，增粘剂2-5份。
所述米粉由以下按照重量份数计的原材料组成：麦芽粉20份，红薯粉12份，大米粉70份，芝麻粉10份，山药粉13份，黄豆粉4份，姜黄粉2份，蛋白类添加剂11份，增粘剂3份。
所述蛋白物包括蛋白类添加剂为蛋清、大豆分离蛋白或复合蛋白分解物。
所述复合蛋白分解物包括按照重量份数计的酵母蛋白15-35份、木薯蛋白25-55份、碱性蛋白酶5-10份、胰蛋白酶2-6份。
所述复合蛋白分解物按照以下方式制备得到：
先将酵母蛋白15-35份、木薯蛋白25-55份混合，再加入水30-60份搅拌均匀；
再加入碱性蛋白酶5-10份、胰蛋白酶2-6份，调节至呈碱性；
加热升温到100-110℃并保持10-20分钟，然后自然冷却到60-80℃并保持20-30分钟，接着再冷却到20-30℃，干燥；
然后加入10-2-15份无水乙醇，微波处理，加入2-4份甘油、3-6份黄原胶、2-4份麦芽糖搅拌得到复合蛋白分解物。
一种韧性好的米粉的制备方法，其特征在于，所述方法包括以下步骤：
按照设定的用量，称取麦芽粉、红薯粉、大米粉、芝麻粉、山药粉、黄豆粉、姜黄粉蛋白类添加剂和增粘剂混合均匀得到混合粉料，再按照1：1.5的比例与水混合调成浆料然后放置1-2小时；
将浆料送入蒸粉机中进行第一次蒸粉处理，经涂布、造型，进行米粉条成型；
再进行第二次蒸粉处理，蒸汽压力大于第一次蒸粉的蒸汽压力，蒸粉时间小于第一次蒸粉时间；
将经过两次蒸粉后得到的米粉条进行烘干处理，使含水量小于等于15 wt%，冷却和包装。
所述第一次蒸粉时的压力保持在0.2-0.4MPa，时间保持在10-20分钟，第二次蒸粉时的压力保持在0.4-0.5MPa，时间保持在3-5分钟。
本发明通过大米粉、山药粉以及添加蛋白添加剂，能够有效提高米粉的韧性，不易断裂，同时高温蒸煮，锁住营养，再通过麦芽糖、甘油的添加，进一步提高韧性度。
具体实施方式
为能进一步了解本发明的特征、技术手段以及所达到的具体目的、功能，下面结合具体实施方式对本发明作进一步详细描述。
实施例一
一种韧性好的米粉的制备方法，包括以下步骤：
选用原材料：麦芽粉15份，红薯粉10份，大米粉60份，芝麻粉8份，山药粉10份，黄豆粉2份，姜黄粉1份，蛋清8份，增粘剂2份，混合均匀，再按照1：1.5的比例与水混合调成浆料然后放置1小时，充分发酵，增粘剂为黄原胶。
将浆料送入蒸粉机中进行第一次蒸粉处理，经涂布、造型，进行米粉条成型，压力保持在0.2MPa，时间保持在20分钟。
再进行第二次蒸粉处理，蒸汽压力大于第一次蒸粉的蒸汽压力，蒸粉时间小于第一次蒸粉时间，压力保持在0.4MPa,时间保持在5分钟。
将经过两次蒸粉后得到的米粉条进行烘干处理，使含水量为15 wt%，冷却和包装。
实施例二
选用原材料：麦芽粉20份，红薯粉12份，大米粉70份，芝麻粉10份，山药粉13份，黄豆粉4份，姜黄粉2份，大豆分离蛋白11份，增粘剂3份，混合均匀，再按照1：1.5的比例与水混合调成浆料然后放置1小时，充分发酵，增粘剂为黄原胶。
将浆料送入蒸粉机中进行第一次蒸粉处理，经涂布、造型，进行米粉条成型，压力保持在0.3MPa，时间保持在15分钟。
再进行第二次蒸粉处理，蒸汽压力大于第一次蒸粉的蒸汽压力，蒸粉时间小于第一次蒸粉时间，压力保持在0.4MPa,时间保持在4分钟。
将经过两次蒸粉后得到的米粉条进行烘干处理，使含水量为10 wt%，冷却和包装。
实施例三
选用原材料：麦芽粉25份，红薯粉15份，大米粉80份，芝麻粉13份，山药粉16份，黄豆粉6份，姜黄粉4份，复合蛋白分解物15份，增粘剂5份，混合均匀，再按照1：1.5的比例与水混合调成浆料然后放置1小时，充分发酵，增粘剂为黄原胶。
将浆料送入蒸粉机中进行第一次蒸粉处理，经涂布、造型，进行米粉条成型，压力保持在0.4MPa，时间保持在10分钟。
再进行第二次蒸粉处理，蒸汽压力大于第一次蒸粉的蒸汽压力，蒸粉时间小于第一次蒸粉时间，压力保持在0.5MPa,时间保持在3分钟。通过前两后两次的蒸粉处理，能够将营养锁住，不易流失，保证米粉的营养性。
将经过两次蒸粉后得到的米粉条进行烘干处理，使含水量为10 wt%，冷却和包装。
所述复合蛋白分解物按照以下方式制备得到：
先将酵母蛋白25份、木薯蛋白35份混合，再加入水45份搅拌均匀；
再加入碱性蛋白酶8份、胰蛋白酶4份，调节至呈碱性；
加热升温到105℃并保持15分钟，然后自然冷却到70℃并保持20-30分钟，接着再冷却到25℃，干燥。通过两段式冷却降温，使得降温形成一个阶段过程，不会瞬间冷却到常温，能够提升米粉的柔韧性。
然后加入12份无水乙醇，微波处理，加入3份甘油、4份黄原胶、2-4份麦芽糖搅拌得到复合蛋白分解物。
需要说明的是，以上仅为本发明的优选实施例而已，并不用于限制本发明，尽管参照实施例对本发明进行了详细的说明，对于本领域的技术人员来说，其依然可以对前述实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换，但是凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (7)
1.一种韧性好的米粉，其特征在于，所述米粉由以下按照重量份数计的原材料组成：麦芽粉15-25份，红薯粉10-15份，大米粉60-80份，芝麻粉8-13份，山药粉10-16份，黄豆粉2-6份，姜黄粉1-4份，蛋白类添加剂8-15份，增粘剂2-5份。
2.根据权利要求1所述的韧性好的米粉，其特征在于，所述米粉由以下按照重量份数计的原材料组成：麦芽粉20份，红薯粉12份，大米粉70份，芝麻粉10份，山药粉13份，黄豆粉4份，姜黄粉2份，蛋白类添加剂11份，增粘剂3份。
3.根据权利要求2所述的韧性好的米粉，其特征在于，所述蛋白物包括蛋白类添加剂为蛋清、大豆分离蛋白或复合蛋白分解物。
4.根据权利要求3所述的韧性好的米粉，其特征在于，所述复合蛋白分解物包括按照重量份数计的酵母蛋白15-35份、木薯蛋白25-55份、碱性蛋白酶5-10份、胰蛋白酶2-6份。
5.根据权利要求3所述的韧性好的米粉，其特征在于，所述复合蛋白分解物按照以下方式制备得到：
先将酵母蛋白15-35份、木薯蛋白25-55份混合，再加入水30-60份搅拌均匀；
再加入碱性蛋白酶5-10份、胰蛋白酶2-6份，调节至呈碱性；
加热升温到100-110℃并保持10-20分钟，然后自然冷却到60-80℃并保持20-30分钟，接着再冷却到20-30℃，干燥；
然后加入10-2-15份无水乙醇，微波处理，加入2-4份甘油、3-6份黄原胶、2-4份麦芽糖搅拌得到复合蛋白分解物。
6.一种根据权利要求1-5中任一项所述的韧性好的米粉的制备方法，其特征在于，所述方法包括以下步骤：
按照设定的用量，称取麦芽粉、红薯粉、大米粉、芝麻粉、山药粉、黄豆粉、姜黄粉蛋白类添加剂和增粘剂混合均匀得到混合粉料，再按照1：1.5的比例与水混合调成浆料然后放置1-2小时；
将浆料送入蒸粉机中进行第一次蒸粉处理，经涂布、造型，进行米粉条成型；
再进行第二次蒸粉处理，蒸汽压力大于第一次蒸粉的蒸汽压力，蒸粉时间小于第一次蒸粉时间；
将经过两次蒸粉后得到的米粉条进行烘干处理，使含水量小于等于15 wt%，冷却和包装。
7.根据权利要求6所述的韧性好的米粉的制备方法，其特征在于，所述第一次蒸粉时的压力保持在0.2-0.4MPa，时间保持在10-20分钟，第二次蒸粉时的压力保持在0.4-0.5MPa，时间保持在3-5分钟。
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| CN107509930A (zh) * | 2017-09-30 | 2017-12-26 | 张庆华 | 一种不易断裂的米粉制备方法 |
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| US5786018A (en) * | 1995-04-22 | 1998-07-28 | Nestec S.A. | Preparation of instant rice noodles |
| CN105380083A (zh) * | 2015-11-20 | 2016-03-09 | 广西南岜仔科技有限公司 | 一种营养米粉及其制作方法 |
| CN106261566A (zh) * | 2016-08-22 | 2017-01-04 | 邵玉华 | 一种优质米粉制备方法 |
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