CN111631350A - 一种杂粮挂面 - Google Patents
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- 241000209140 Triticum Species 0.000 claims abstract description 35
- 235000021307 Triticum Nutrition 0.000 claims abstract description 35
- 239000000654 additive Substances 0.000 claims abstract description 30
- 230000000996 additive effect Effects 0.000 claims abstract description 26
- 244000130270 Fagopyrum tataricum Species 0.000 claims abstract description 22
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- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims abstract description 8
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 8
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- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 8
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 8
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- 238000002360 preparation method Methods 0.000 claims abstract description 4
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- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
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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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
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Abstract
本发明公开了一种杂粮挂面,该挂面按照质量百分比由如下成分混合而成:黑小麦粉36%‑44%,青稞粉18%‑22%,苦荞粉26%‑32%,谷朊粉9%‑11%,水1%‑2%,添加剂0.5%‑0.8%;本发明还公开了一种杂粮挂面的制作方法,通过真空和面、熟化、压延、切条,低温干燥模拟自然常温晾晒工艺,切断制成挂面;采用本发明中杂粮挂面的配方和比例,通过多种不同添加剂如海藻酸钠、瓜尔豆胶、聚丙烯酸钠、木聚糖酶、六偏磷酸钠、黄原胶的不同结合,在运用上述方法步骤制得本发明的杂粮挂面,不仅口感香味浓郁,而且耐煮耐泡,适合推广。
Description
技术领域
本发明涉及挂面相关技术领域,具体为一种杂粮挂面。
背景技术
挂面是一种细若发丝、洁白光韧,并且耐存、耐煮的手工面食,有圆而细的,也有宽而扁的,主要品种有普通挂面、花色挂面、手工挂面等;按辅料的品种分有鸡蛋挂面、西红柿挂面、菠菜挂面、胡萝卜挂面、海带挂面、赖氨酸挂面等。目前,挂面已形成主食型、风味型、营养型、保健型等共同发展的格局。挂面因口感好、食用方便、价格低、易于贮存,一直是人们喜爱的主要面食之一;
传统挂面都是单一品类,口感不够浓郁,很容易煮软了,为此本发明提供一种杂粮挂面。
发明内容
本发明的目的在于提供一种杂粮挂面,以解决背景技术中提出的问题。
为实现目的,本发明提供如下技术方案,一种杂粮挂面,该挂面按照质量百分比由如下成分混合而成:黑小麦粉36%-44%,青稞粉18%-22%,苦荞粉26%-32%,谷朊粉9%-11%,水1%-2%,添加剂0.5%-0.8%。
优选的,黑小麦粉36%,青稞粉22%,苦荞粉30%,谷朊粉10%,水1.2%,添加剂0.8%。
优选的,黑小麦粉38%,青稞粉20.4%,苦荞粉29%,谷朊粉11%,水1%,添加剂0.6%。
优选的,黑小麦粉40%,青稞粉20%,苦荞粉28%,谷朊粉10%,水1.5%,添加剂0.5%。
优选的,黑小麦粉41%,青稞粉19%,苦荞粉27%,谷朊粉11%,水1.3%,添加剂0.7%。
优选的,所述添加剂包括海藻酸钠、瓜尔豆胶、聚丙烯酸钠、木聚糖酶、六偏磷酸钠、黄原胶。
优选的,所述添加剂各成分质量配比为:海藻酸钠500ppm、瓜尔豆胶500ppm、聚丙烯酸钠500ppm、木聚糖酶10ppm、六偏磷酸钠200ppm、黄原胶300ppm。
一种杂粮挂面,该挂面的制作方法包括以下步骤:
S1:真空和面,将黑小麦粉,青稞粉,苦荞粉,谷朊粉,水,添加剂按照相应的质量配比进行真空和面,混合充分均匀;
S2:熟化,将步骤S1中揉好的面团表面撒上生粉,使其静置2-14小时,静待使用;
S3:压延,采用复合压延工艺,将步骤S2中熟化后的面团经过多道辊轧,使之形成复合要求的面片;
S4:切条,将步骤S3中完成的面片经过切条机,切成宽度适合的条状挂面;
S5:低温干燥,在1-5摄氏度环境下,采用风机干燥10-20小时;
S6:切断,将步骤S5得到的面条横向切断,即可得到杂粮挂面。
与现有技术相比,本发明的有益效果是:
采用本发明中杂粮挂面的配方和比例,通过多种不同添加剂如海藻酸钠、瓜尔豆胶、聚丙烯酸钠、木聚糖酶、六偏磷酸钠、黄原胶的不同结合,在运用上述方法步骤制得本发明的杂粮挂面,不仅口感香味浓郁,而且耐煮耐泡,适合推广。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、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。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。
本发明提供一种技术方案:一种杂粮挂面,该挂面按照质量百分比由如下成分混合而成:黑小麦粉36%-44%,青稞粉18%-22%,苦荞粉26%-32%,谷朊粉9%-11%,水1%-2%,添加剂0.5%-0.8%;
本发明还提供了一种技术方案:
一种杂粮挂面,该挂面的制作方法包括以下步骤:
S1:真空和面,将黑小麦粉,青稞粉,苦荞粉,谷朊粉,水,添加剂按照相应的质量配比进行真空和面,混合充分均匀;
S2:熟化,将步骤S1中揉好的面团表面撒上生粉,使其静置2-14小时,静待使用;
S3:压延,采用复合压延工艺,将步骤S2中熟化后的面团经过多道辊轧,使之形成复合要求的面片;
S4:切条,将步骤S3中完成的面片经过切条机,切成宽度适合的条状挂面;
S5:低温干燥,在1-5摄氏度环境下,采用风机干燥10-20小时;
S6:切断,将步骤S5得到的面条横向切断,即可得到杂粮挂面。
下面结合具体实施方式对本专利的技术方案作进一步详细地说明。
实施例一
按照质量百分比由如下成分混合而成,黑小麦粉36%,青稞粉22%,苦荞粉30%,谷朊粉10%,水1.2%,添加剂0.8%;
选用完成后,按照下列步骤进行操作:
S1:将黑小麦粉,青稞粉,苦荞粉,谷朊粉,水,添加剂按照相应的质量配比进行真空和面,混合充分均匀;S2:将步骤S1中揉好的面团表面撒上生粉,使其静置8小时,静待使用;S3:采用复合压延工艺,将步骤S2中熟化后的面团经过多道辊轧,使之形成复合要求的面片;S4:将步骤S3中完成的面片经过切条机,切成宽度适合的条状挂面;S5:在3摄氏度环境下,采用风机干燥15小时;S6:切将步骤S5得到的面条横向切断,即可得到杂粮挂面。
实施例二
按照质量百分比由如下成分混合而成,黑小麦粉38%,青稞粉20.4%,苦荞粉29%,谷朊粉11%,水1%,添加剂0.6%;
选用完成后,按照下列步骤进行操作:
S1:将黑小麦粉,青稞粉,苦荞粉,谷朊粉,水,添加剂按照相应的质量配比进行真空和面,混合充分均匀;S2:将步骤S1中揉好的面团表面撒上生粉,使其静置10小时,静待使用;S3:采用复合压延工艺,将步骤S2中熟化后的面团经过多道辊轧,使之形成复合要求的面片;S4:将步骤S3中完成的面片经过切条机,切成宽度适合的条状挂面;S5:在5摄氏度环境下,采用风机干燥20小时;S6:切将步骤S5得到的面条横向切断,即可得到杂粮挂面
实施例三
按照质量百分比由如下成分混合而成,黑小麦粉40%,青稞粉20%,苦荞粉28%,谷朊粉10%,水1.5%,添加剂0.5%;
选用完成后,按照下列步骤进行操作:
S1:将黑小麦粉,青稞粉,苦荞粉,谷朊粉,水,添加剂按照相应的质量配比进行真空和面,混合充分均匀;S2:将步骤S1中揉好的面团表面撒上生粉,使其静置2小时,静待使用;S3:采用复合压延工艺,将步骤S2中熟化后的面团经过多道辊轧,使之形成复合要求的面片;S4:将步骤S3中完成的面片经过切条机,切成宽度适合的条状挂面;S5:在1摄氏度环境下,采用风机干燥10小时;S6:切将步骤S5得到的面条横向切断,即可得到杂粮挂面。
上述三个实施例所用到的添加剂的各成分质量配比为:海藻酸钠500ppm、瓜尔豆胶500ppm、聚丙烯酸钠500ppm、木聚糖酶10ppm、六偏磷酸钠200ppm、黄原胶300ppm。
当杂粮挂面所选用的各组成成分配比为黑小麦粉40%,青稞粉20%,苦荞粉28%,谷朊粉10%,水1.5%,添加剂0.5%时,制得的杂粮挂面口感最好;采用本发明中杂粮挂面的配方和比例,通过多种不同添加剂如海藻酸钠、瓜尔豆胶、聚丙烯酸钠、木聚糖酶、六偏磷酸钠、黄原胶的不同结合,在运用上述方法步骤制得本发明的杂粮挂面,不仅口感香味浓郁,而且耐煮耐泡,适合推广
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (8)
1.一种杂粮挂面,其特征在于,该挂面按照质量百分比由如下成分混合而成:黑小麦粉36%-44%,青稞粉18%-22%,苦荞粉26%-32%,谷朊粉9%-11%,水1%-2%,添加剂0.5%-0.8%。
2.根据权利要求1所述的一种杂粮挂面,其特征在于:黑小麦粉36%,青稞粉22%,苦荞粉30%,谷朊粉10%,水1.2%,添加剂0.8%。
3.根据权利要求1所述的一种杂粮挂面,其特征在于:黑小麦粉38%,青稞粉20.4%,苦荞粉29%,谷朊粉11%,水1%,添加剂0.6%。
4.根据权利要求1所述的一种杂粮挂面,其特征在于:黑小麦粉40%,青稞粉20%,苦荞粉28%,谷朊粉10%,水1.5%,添加剂0.5%。
5.根据权利要求1所述的一种杂粮挂面,其特征在于:黑小麦粉41%,青稞粉19%,苦荞粉27%,谷朊粉11%,水1.3%,添加剂0.7%。
6.根据权利要求1所述的一种杂粮挂面,其特征在于:所述添加剂包括海藻酸钠、瓜尔豆胶、聚丙烯酸钠、木聚糖酶、六偏磷酸钠、黄原胶。
7.根据权利要求6所述的一种杂粮挂面,其特征在于,所述添加剂各成分质量配比为:海藻酸钠500ppm、瓜尔豆胶500ppm、聚丙烯酸钠500ppm、木聚糖酶10ppm、六偏磷酸钠200ppm、黄原胶300ppm。
8.一种根据权利要求1-7任意一项所述的杂粮挂面,其特征在于:该挂面的制作方法包括以下步骤:
S1:真空和面,将黑小麦粉,青稞粉,苦荞粉,谷朊粉,水,添加剂按照相应的质量配比进行真空和面,混合充分均匀;
S2:熟化,将步骤S1中揉好的面团表面撒上生粉,使其静置2-14小时,静待使用;
S3:压延,采用复合压延工艺,将步骤S2中熟化后的面团经过多道辊轧,使之形成复合要求的面片;
S4:切条,将步骤S3中完成的面片经过切条机,切成宽度适合的条状挂面;
S5:低温干燥,在1-5摄氏度环境下,采用风机干燥10-20小时;
S6:切断,将步骤S5得到的面条横向切断,即可得到杂粮挂面。
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