CN111616297A - 一种益生菌面条及其制备工艺 - Google Patents
一种益生菌面条及其制备工艺 Download PDFInfo
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Noodles (AREA)
Abstract
本发明提供了一种益生菌面条及其制备工艺,涉及食品加工技术领域。所述益生菌面条由小麦面粉、超浓缩乳酸菌发酵原液和饮用水制得。向面粉中加入水、10%超浓缩超浓缩乳酸菌发酵原液,随后进真空和面、一次醒发,6道复合压延、二次醒面后,分切成型、干燥、包装,即得成品。采用真空和面工艺、20‑23℃,70‑75%,20min湿度恒温恒湿醒发能有效确保超浓缩超浓缩乳酸菌发酵原液的营养成分在后期烹制过程中不受影响,保证营养健康的同时口感更爽滑劲道。其中,将超浓缩乳酸菌发酵原液加入到面条中可以改善面粉的质构特性,相比常规面条的各项性能指标更佳。还能起到维持肠道菌落平衡,增强肠道机能的作用,进而增加本发明的保健功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其是涉及一种益生菌面条的制备工艺及采用该制备工艺制得的益生菌面条。
背景技术
面条起源于中国,已有四千多年的制作食用历史。面条是一种制作简单,食用方便,营养丰富,即可主食又可快餐的健康保健食品。早已为世界人民所接受与喜爱。面条一种用谷物或豆类的面粉加水磨成面团,之后或者压或擀制或抻成片再切或压,或者使用搓、拉、捏等手段,制成条状(或窄或宽,或扁或圆)或小片状,最后经煮、炒、烩、炸而成的一种食品。然而目前绝大多数的面条均是非发酵面制作,因为没有合适的发酵剂。
近些年研究发现,乳酸菌能合成动物所需的多种维生素,如硫胺素、核黄素、尼克酸、吡哆醇、泛酸、叶酸、维生素B1、B2、B6、B12、K等。乳酸菌产生的挥发性脂肪酸为大肠粘膜代谢提供了能源,也使肠道pH值和氧化还原电势降低,有利于矿物质钙、铁、镁、锌等的吸收;乳酸菌可产生抑制病原体的代谢产物,如产乳酸、乙酸等酸性产物;乳酸菌可产生双乙酰(丁二酮),乳酸菌的各个属在糖代谢时都可以产生双乙酰,这种化合物对许多病原菌有抑制作用。
乳酸菌和乳酸菌相关产品受到世界各国消费者喜爱,其中最常见的产品形式为乳酸菌饮料。但还未见任何一款添加乳酸菌的面条。有鉴于此,特提出本发明。
发明内容
本发明的第一目的在于提供一种益生菌面条,所述益生菌面条主要由小麦面粉、饮用水、所述超浓缩乳酸菌发酵原液制得。由本发明上述原料制得的益生菌面条不但具有营养、健康、美味的优点,还具有调节肠胃菌群平衡的功能。
本发明的第二目的在于提供一种益生菌面条的制备工艺,该方法具有操作简便、利于加工以及自动化程度高等优点。同时制备得到的益生菌面条由于有超浓缩乳酸菌发酵原液的存在,保质期时间长,常温不易发酸变质,冷冻后融解后不会失去大量的水,边搅拌边发酵的步骤也使面条的口感更为劲道。
本发明是通过如下手段实现的:
一种益生菌面条,包括:
超浓缩乳酸菌发酵原液。
进一步的,所述超浓缩乳酸菌发酵原液添加量为10%。
进一步的,所述超浓缩乳酸菌发酵原液包括:乳酸球菌、双歧芽孢杆菌、保加利亚杆菌和嗜热链球菌混合发酵复合而成。
进一步的,所述乳酸球菌质量分数为31%、双歧芽孢杆菌质量分数为22%、保加利亚杆菌质量分数为23%、嗜热链球菌质量分数为24%。
进一步的,所述发酵时间为72h,发酵基料活菌数高到10亿CFU/mL。
本发明还提供了一种制备上述任一益生菌面条的方法,包括:
(1)将小麦粉、超浓缩乳酸菌发酵原液与水混合后,真空和面,得到面团;
(2)面团行首次醒发,经6道复合压延,再次醒发,得醒发面团;
(3)分切成型、干燥、包装,得成品。
进一步的,所述真空和面时间为7min,真空度-0.08mpa。
进一步的,所述首次醒发时间为5min,自然常温;二次醒发使用自动醒面设备恒温恒湿醒发温度20-23℃,醒发湿度70-75%,时间为20min。
本发明还公开了一种根据上述任一方法制得的益生菌面条。
进一步的,该面条包含10%添加量的超浓缩乳酸菌发酵原液。
与现有技术相比,本发明的有益效果为:
1、本发明提供的益生菌面条可以起到维持肠道菌落平衡,增强肠道机能的作用,进而增加本发明的保健功效。
2、小麦面粉中添加一定量的超浓缩乳酸菌发酵原液发酵原液时,可以改善面粉中的大分子物质阻碍其网络结构的形成这一问题,最终达到提高面条的各项性能的效果。
3、醒发的小麦面絮具有紧致的面筋网络,超浓缩乳酸菌发酵原液发酵原液的添加进去可避免面粉大颗粒、以及面粉吸水速率和持水力的差异性造成的面筋难以成形、煮熟断条率高的问题;小麦粉和超浓缩乳酸菌发酵原液发酵原液混合后,采用独特的醒发方式使面团获得连续的网络结构,蛋白网络更加舒展,柔性增加,包裹淀粉颗粒、无面筋蛋白聚集体以及面粉颗粒,使得面团弹性与韧性更强,减少断条率。
具体实施方式
下面将结合实施例对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种益生菌面条
按质量份数计,所述益生菌面条主要由如下原料制成:小麦面粉100份、食盐0.52份、饮用水28份、超浓缩乳酸菌发酵原液10份;
上述超浓缩乳酸菌发酵原液由乳酸球菌31%、双歧芽孢杆菌22%、保加利亚杆菌23%和嗜热链球菌24%混合发酵制成,发酵时间为72h,发酵基料活菌数高到10亿CFU/mL。
上述益生菌面条的制备工艺包括以下步骤:
(a)和面:按照以上配方比例称量,按照面粉、盐水、超浓缩乳酸菌发酵原液先后顺序投入真空和面机中,和面时间7min,真空度-0.08mpa;
(b)首次醒发:将和面完毕后的面团放入密闭醒面缸中,自然温湿度下醒面5min;
(c)复合压延:将首次醒面完成的料坯放入复合机对轧成面带,压延频率32r/min,经过6道压延后面带厚度为1.8mm,宽度450mm;
(d)第二次醒发:压延成型后的面带经过自动醒面设备恒温恒湿醒发,温度22℃,醒发湿度72%,时间为20min;
(e)分切成型:醒发完毕后的面带,通过分切成型机分切成长度380mm,厚度1.2mm,克重为100g面条;
(f)干燥:分切成型的面条半成品由转运车转运至阳光房(温度27℃、湿度60%)进行预干燥4h,待水分降低至16%后,推入烘房温度(温度37℃,湿度42%)进行完全干燥12h,干燥后面条水分9%。
(g)包装:干燥完毕后的面条,采用卷膜密封包装。
实施例2
一种益生菌面条
按质量份数计,所述益生菌面条主要由如下原料制成:小麦面粉100份、食盐0.52份、饮用水28份、超浓缩乳酸菌发酵原液10份;
上述超浓缩乳酸菌发酵原液由乳酸球菌31%、双歧芽孢杆菌22%、保加利亚杆菌23%和嗜热链球菌24%混合发酵制成,发酵时间为72h,发酵基料活菌数高到10亿CFU/mL。
上述益生菌面条的制备工艺包括以下步骤:
(a)和面:按照以上配方比例称量,按照面粉、盐水、超浓缩乳酸菌发酵原液先后顺序投入真空和面机中,和面时间7min,真空度-0.08mpa;
(b)首次醒发:将和面完毕后的面团放入密闭醒面缸中,自然温湿度下醒面5min;
(c)复合压延:将首次醒面完成的料坯放入复合机对轧成面带,压延频率30r/min,经过6道压延后面带厚度为1.5mm,宽度450mm;
(d)第二次醒发:压延成型后的面带经过自动醒面设备恒温恒湿醒发,温度20℃,醒发湿度70%,时间为20min;
(e)分切成型:醒发完毕后的面带,通过分切成型机分切成长度360mm,厚度1.0mm,克重为100g面条;
(f)干燥:分切成型的面条半成品由转运车转运至阳光房(温度25℃、湿度50%)进行预干燥4h,待水分降低至15%后,推入烘房温度(温度35℃,湿度35%)进行完全干燥10h,干燥后面条水分7.5%;
(g)包装:干燥完毕后的面条,采用卷膜密封包装。
实施例3
一种益生菌面条
按质量份数计,所述益生菌面条主要由如下原料制成:小麦面粉100份、食盐0.52份、饮用水28份、超浓缩乳酸菌发酵原液10份;
上述超浓缩乳酸菌发酵原液由乳酸球菌31%、双歧芽孢杆菌22%、保加利亚杆菌23%和嗜热链球菌24%混合发酵制成,发酵时间为72h,发酵基料活菌数高到10亿CFU/mL。
上述益生菌面条的制备工艺包括以下步骤:
(a)和面:按照以上配方比例称量,按照面粉、盐水、超浓缩乳酸菌发酵原液先后顺序投入真空和面机中,和面时间7min,真空度-0.08mpa;
(b)首次醒发:将和面完毕后的面团放入密闭醒面缸中,自然温湿度下醒面5min;
(c)复合压延:将首次醒面完成的料坯放入复合机对轧成面带,压延频率35r/min,经过6道压延后面带厚度为2.0mm,宽度450mm;
(d)第二次醒发:压延成型后的面带经过自动醒面设备恒温恒湿醒发,温度23℃,醒发湿度75%,时间为20min;
(e)分切成型:醒发完毕后的面带,通过分切成型机分切成长度400mm,厚度1.3mm,克重为100g面条;
(f)干燥:分切成型的面条半成品由转运车转运至阳光房(温度30℃、湿度70%)进行预干燥4h,待水分降低至18%后,推入烘房温度(温度40℃,湿度50%)进行完全干燥14h,干燥后面条水分10.5%;
(g)包装:干燥完毕后的面条,采用卷膜密封包装。
对比例1
具体工艺及配方同实施例1,只是取消超浓缩乳酸菌发酵原液的使用。
一种面条
按质量份数计,所述面条主要由如下原料制成:小麦面粉100份、食盐0.52份、饮用水20份;
上述面条的制备工艺包括以下步骤:
(a)和面:按照以上配方比例称量,按照面粉、盐水先后顺序投入真空和面机中,和面时间7min,真空度-0.08mpa;
(b)首次醒发:将和面完毕后的面团放入密闭醒面缸中,自然温湿度下醒面5min;
(c)复合压延:将首次醒面完成的料坯放入复合机对轧成面带,压延频率32r/min,经过6道压延后面带厚度为1.8mm,宽度450mm;
(d)第二次醒发:压延成型后的面带经过自动醒面设备恒温恒湿醒发,温度22℃,醒发湿度72%,时间为20min;
(e)分切成型:醒发完毕后的面带,通过分切成型机分切成长度380mm,厚度1.2mm,克重为100g面条;
(f)干燥:分切成型的面条半成品由转运车转运至阳光房(温度27℃、湿度60%)进行预干燥4h,待水分降低至16%后,推入烘房温度(温度37℃,湿度42%)进行完全干燥12h,干燥后面条水分9%。
(g)包装:干燥完毕后的面条,采用卷膜密封包装。
对比例2
具体工艺及配方同实施例1,只是将两次醒发更改为一次醒发。
一种益生菌面条
按质量份数计,所述益生菌面条主要由如下原料制成:小麦面粉100份、食盐0.52份、饮用水28份、超浓缩乳酸菌发酵原液10份;
上述超浓缩乳酸菌发酵原液由乳酸球菌31%、双歧芽孢杆菌22%、保加利亚杆菌23%和嗜热链球菌24%混合发酵制成,发酵时间为72h,发酵基料活菌数高到10亿CFU/mL。
上述益生菌面条的制备工艺包括以下步骤:
(a)和面:按照以上配方比例称量,按照面粉、盐水、超浓缩乳酸菌发酵原液先后顺序投入真空和面机中,和面时间7min,真空度-0.08mpa;
(b)醒发:将和面完毕后的面团放入密闭醒面缸中,自然温湿度下醒面25min;
(c)复合压延:将首次醒面完成的料坯放入复合机对轧成面带,压延频率32r/min,经过6道压延后面带厚度为1.8mm,宽度450mm;
(d)分切成型:醒发完毕后的面带,通过分切成型机分切成长度380mm,厚度1.2mm,克重为100g面条;
(e)干燥:分切成型的面条半成品由转运车转运至阳光房(温度27℃、湿度60%)进行预干燥4h,待水分降低至16%后,推入烘房温度(温度37℃,湿度42%)进行完全干燥12h,干燥后面条水分9%。
(f)包装:干燥完毕后的面条,采用卷膜密封包装。
试验例1
性能测试
由10名经过事先培训的评审员组成的感官评定小组,分别对实施例1、对比例1、对比例2的面条的色泽、外观特性、口感、韧性、光滑性进行评价,评价标准如下:
色泽:满分20分;面条具有淡黄色:17-20分;黄色较暗;12-16.9分:色泽为暗灰黄色1-11.9分。
外观特性:满分20分;表面结构细腻,膨胀度好:17-20分;细腻度及膨胀度一般:12-16.9分;表面粗糙,面条黏连:1-11.9分。
口感:满分20分;品尝时具有芦笋的清香味,17-20分;芦笋的清香味较淡,有腥味:12-16.9分;没有芦笋的清香味,有异味:1-11.9分
韧性:满分20分;面条咀嚼时有嚼劲,弹性好:17-20分;嚼劲及弹性均一般:12-16.9分;嚼劲差,弹性不足:1-11 .9分。
光滑性:满分20分;品尝时面条光滑:17-20分;较粗糙:12-16.9分;光滑度差,粗糙:1-11.9。
具体评价结果见表1。
表1
根据表1结果可知,实施例1制得的面条在口感、韧性及总分上具有明显的优越性,尤其相比对比例2而言,其各项性能的得分表现均较为优异。说明采用本发明配方与工艺制得的面条,能有效改善面粉中的大分子物质阻碍其网络结构的形成这一问题,最终达到提高面条的各项性能的效果。
试验例2
微生物测定
将实施例1和对比例2制备的益生菌面条在4℃冷藏条件下,分别在第1天,第2天、第3天随机抽取面条作为样品,进行微生物检测,结果见表2。
菌落总数和霉菌的测定均采用国标的方法。
表2
根据表2结果可知,采用本发明工艺制得的面条能有效防止面条在短时间的存储过程中微生物的滋长。让面条获得更长的保质期。
试验例3
性能测试
记录实施例1和对比例1制备的益生菌面条的吸水率、溶出率和断条率,具体结果详见表3.
取面条25.0g(M0)浸入装有500.0mL蒸馏水烧杯中,微沸烹调5min,然后将面条取出沥干2min,并称重(M1),重复三次取其平均值。用胶头滴管从烧杯上、中、下层均匀各吸取10mL置于105℃烘箱中干燥,直至质量不变(M2),再将烹调后的面条烘干,称其质量(M3),重复三次取平。再取长短均匀的面条40根,放入装有1500mL水中并保持微沸3min,此时计算断条根数(N0)。
吸水率(%)=(M1-M0)/M0×100%
溶出率(%)=50×M2/M3×100%
断条率(%)=N/40×100%
表3
根据表3结果可以看出,采用本发明工艺及配方制得的益生菌面条,能够有效增加常规面条的成型性,降低面条在烹煮过程中的溶出率与断条率。采用独特的醒发方式使面团获得连续的网络结构,蛋白网络更加舒展,柔性增加,包裹淀粉颗粒、无面筋蛋白聚集体以及面粉颗粒,使得面团弹性与韧性更强,减少断条率。
最后应说明的是:以上各实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述各实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分或者全部技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的范围。
Claims (10)
1.一种益生菌面条,包括:
超浓缩乳酸菌发酵原液。
2.一种根据权利要求1所述的面条,其中:
所述超浓缩乳酸菌发酵原液添加量为面粉10%。
3.根据权利要求1或2所述的面条,其中:
所述超浓缩乳酸菌发酵原液包括:乳酸球菌、双歧芽孢杆菌、保加利亚杆菌和嗜热链球菌混合发酵复合而成。
4.根据权利要求3所述的面条,其中:
所述乳酸球菌质量分数为31%、双歧芽孢杆菌质量分数为22%、保加利亚杆菌质量分数为23%、嗜热链球菌质量分数为24%。
5.根据权利要求3所述的面条,其中:
所述发酵时间为72h,发酵基料活菌数高到10亿CFU/mL。
6.一种制备权利要求1-5所述任一益生菌面条的方法,包括:
(1)将小麦粉、超浓缩乳酸菌发酵原液与水混合后,真空和面,得到面团;
(2)面团自然常温下行首次醒发,经6道复合压延后,于自动醒面设备中行二次恒温恒湿醒发,得醒发面团;
(3)分切成型、干燥、包装,得成品。
7.根据权利要求5所述的方法,其中:
所述真空和面时间为7min,真空度-0.08mpa。
8.根据权利要求5所述的方法,其中:
所述首次醒发时间为5min;二次醒发温度20-23℃,湿度70-75%,时间为20min。
9.一种根据权利要求5-7所述任一方法制得的益生菌面条。
10.根据权利要求8所述方法制得的益生菌面条,其中,包含10%添加量的超浓缩乳酸菌发酵原液。
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