CN112021373A - 木耳肽子油条及其加工工艺 - Google Patents
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 20
- 235000015112 vegetable and seed oil Nutrition 0.000 title claims abstract description 12
- 238000005516 engineering process Methods 0.000 title claims description 15
- 241000221377 Auricularia Species 0.000 title description 2
- 235000019198 oils Nutrition 0.000 claims abstract description 33
- 239000000835 fiber Substances 0.000 claims abstract description 28
- 241000233866 Fungi Species 0.000 claims abstract description 22
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 20
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 16
- 235000012045 salad Nutrition 0.000 claims abstract description 16
- 235000000023 Auricularia auricula Nutrition 0.000 claims abstract description 15
- 241001149430 Auricularia auricula-judae Species 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 238000003825 pressing Methods 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 10
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims abstract description 3
- 235000013601 eggs Nutrition 0.000 claims description 10
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 235000008429 bread Nutrition 0.000 abstract description 5
- 210000004204 blood vessel Anatomy 0.000 abstract description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 4
- 150000004676 glycans Chemical class 0.000 abstract description 4
- 229920001282 polysaccharide Polymers 0.000 abstract description 4
- 239000005017 polysaccharide Substances 0.000 abstract description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical class [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000002516 radical scavenger Substances 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002398 materia medica Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
木耳肽子油条及其加工工艺,成分包括面粉、小苏打、盐、木耳纤维和色拉油,其加工步骤如下:(1)、将面粉、小苏打、盐、木耳纤维和色拉油按比例1:(0.02‑0.06):(0.01‑0.04):(0.5‑0.8):(0.08‑0.2)放到和面机中柔和6‑8分钟;(2)、从和面机中取出面团,按压面团挤出气泡;(3)、按压完成后用密封面团,常温在12℃‑18℃放置10‑16小时;(4)、面团切长条,油温升到160‑180℃后把切好的面放入锅中油炸,炸到金黄色气泡饱满后捞出。本发明把木耳纤维融入到油条中,含有人体所需的微量元素利于健康;木耳纤维含有木耳多糖和活性的分子肽,他们有效激活细胞和再生细胞,木耳纤维又是肠道、血管的清道夫,肠道血管干净,对人体健康极其重要。
Description
技术领域
本发明涉及食品加工技术领域。
背景技术
油条是人们早餐喜爱的食品。市面上的油条含油量过高,含碱量过高没有营养可言。
木耳是人们餐桌喜爱食品,木耳属于药食同源。《本草纲目》有记载其营养价值。但是木耳在生物学中属于长链,不容易被人体所吸收。我们只能吸收其营养成分的5%。
发明内容
为了解决传统油条存在的上述问题,本发明提供了一种木耳肽子油条及其加工工艺。
本发明为实现上述目的所采用的技术方案是:木耳肽子油条及其加工工艺,成分包括面粉、小苏打、盐、木耳纤维和色拉油,其加工步骤如下:
(1)、将面粉、小苏打、盐、木耳纤维和色拉油按比例1:(0.02-0.06):(0.01-0.04):(0.5-0.8):(0.08-0.2)放到和面机中柔和6-8分钟;
(2)、按压面团挤出气泡;
(3)、按压完成后用密封面团,常温在12℃-18℃放置10-16小时;
(4)、面团切长条,油温升到160-180度后把切好的面放入锅中油炸,炸到金黄色气泡饱满后捞出。
所述木耳纤维制作工艺步骤如下:
(a)、木耳兑活氧水比例1:(7-10)粉碎;
(b)、粉碎后放入密封容器中发酵48-60小时,发酵温度35-50℃形成木耳纤维。
所述步骤(1)中,成分还包括鸡蛋,面粉、小苏打、盐、木耳纤维、色拉油和鸡蛋的比例为:1:(0.02-0.06):(0.01-0.04):(0.5-0.8):(0.08-0.2):(0.08-0.2)。
所述步骤(2)中,按压面团挤出气泡,压平面团放置20-40分钟后再重复上面的动作按压面团。
所述步骤(3)中,鸡蛋,面粉、小苏打、盐、木耳纤维、色拉油和鸡蛋的比例为:1:0.03:0.02:0.75:0.1:0.1。
所述步骤(3)中,按压完成后用密封面团,常温在12℃-18℃放置12小时。
所述步骤(4)中,面团铺平把面团切长条2块重贴一起油锅倒入色拉油,油温升到157度后把切好的面放入锅中油炸,炸到金黄色气泡饱满后捞出。
本发明的木耳肽子油条及其加工工艺,把木耳纤维融入到油条中,含有人体所需的微量元素利于健康;木耳纤维含有木耳多糖和活性的分子肽,他们有效激活细胞和再生细胞,木耳纤维又是肠道、血管的清道夫,肠道血管干净,对人体健康极其重要。
具体实施方式
木耳属于药食同源,《本草纲目》有记载其营养价值,但是木耳在生物学中属于长链,不容易被人体所吸收。我们只能吸收其营养成分的5%。把木耳发酵后,功效提升到了96.8%。
实施例一、木耳纤维是木耳经过发酵而衍生的产品叫做木耳纤维,其加工工艺为:首先把木耳浸泡清洗,然后木耳兑活氧水比例1:8.5粉碎,粉碎后放入密封罐中发酵48小时,发酵温度42℃,发酵好的液体就是木耳纤维。
实施例二、木耳纤维是木耳经过发酵而衍生的产品叫做木耳纤维,其加工工艺为:首先把木耳浸泡清洗,然后木耳兑活氧水比例1:8粉碎,粉碎后放入密封罐中发酵52小时,发酵温度40℃,发酵好的液体就是木耳纤维。
本发明的木耳肽子油条及其加工工艺,实施例一、面粉、小苏打、盐、木耳纤维、色拉油和鸡蛋的比例为:1:0.03:0.02:0.75:0.1:0.1,把上述食材放到和面机中柔和6分钟,取出面团放入白钢方盘中,双手攥拳按压面团挤出气泡然后把面团反过来按压面团挤出气泡。压平面团搁置30分钟后再重复上面的动作按压面团。按压完成后用保鲜膜密封面团常温在18度搁置12小时后,面团铺平把面团切长条2块重贴一起油锅倒入色拉油,油温升到170度后把切好的面放入锅中油炸,炸到金黄色气泡饱满后捞出。肽子油条就完成了。
本发明的木耳肽子油条及其加工工艺,实施例二、面粉、小苏打、盐、木耳纤维、色拉油和鸡蛋的比例为:1:0.035:0.03:0.6:0.15:0.2,把上述食材放到和面机中柔和7分钟,取出面团放入白钢方盘中,双手攥拳按压面团挤出气泡然后把面团反过来按压面团挤出气泡。压平面团搁置25分钟后再重复上面的动作按压面团。按压完成后用保鲜膜密封面团常温在15度搁置14小时后,面团铺平把面团切长条2块重贴一起油锅倒入色拉油,油温升到180度后把切好的面放入锅中油炸,炸到金黄色气泡饱满后捞出。肽子油条就完成了。
营养成分如下表:
项目 | 每100克(g) | NRV% |
维生素D | 1.1微克(µg) | 22% |
维生素B1 | 0.21毫克(mg) | 15% |
钙 | 35毫克(mg) | 4% |
铁 | 1.2毫克(mg) | 8% |
锌 | 0.62(mg) | 4% |
本发明是通过实施例进行描述的,本领域技术人员知悉,在不脱离本发明的精神和范围的情况下,可以对这些特征和实施例进行各种改变或等效替换。另外,在本发明的教导下,可以对这些特征和实施例进行修改以适应具体的情况及材料而不会脱离本发明的精神和范围。因此,本发明不受此处所公开的具体实施例的限制,所有落入本申请的权利要求范围内的实施例都属于本发明的保护范围。
Claims (7)
1.木耳肽子油条及其加工工艺,其特征在于:成分包括面粉、小苏打、盐、木耳纤维和色拉油,其加工步骤如下:
(1)、将面粉、小苏打、盐、木耳纤维和色拉油按比例1:(0.02-0.06):(0.01-0.04):(0.5-0.8):(0.08-0.2)放到和面机中柔和6-8分钟;
(2)、从和面机中取出面团,按压面团挤出气泡;
(3)、按压完成后用密封面团,常温在12℃-18℃放置10-16小时;
(4)、面团切长条,油温升到160-180℃后把切好的面放入锅中油炸,炸到金黄色气泡饱满后捞出。
2.根据权利要求1所述的木耳肽子油条及其加工工艺,其特征在于:所述木耳纤维制作工艺步骤如下:
(a)、木耳兑活氧水比例1:(7-10)粉碎;
(b)、粉碎后放入密封容器中发酵48-60小时,发酵温度35-50℃形成木耳纤维。
3.根据权利要求1所述的木耳肽子油条及其加工工艺,其特征在于:所述步骤(1)中,成分还包括鸡蛋,面粉、小苏打、盐、木耳纤维、色拉油和鸡蛋的比例为:1:(0.02-0.06):(0.01-0.04):(0.5-0.8):(0.08-0.2):(0.08-0.2)。
4.根据权利要求1所述的木耳肽子油条及其加工工艺,其特征在于:所述步骤(2)中,按压面团挤出气泡,压平面团放置20-40分钟后再重复上面的动作按压面团。
5.根据权利要求3所述的木耳肽子油条及其加工工艺,其特征在于:所述步骤(3)中,鸡蛋,面粉、小苏打、盐、木耳纤维、色拉油和鸡蛋的比例为:1:0.03:0.02:0.75:0.1:0.1。
6.根据权利要求1所述的木耳肽子油条及其加工工艺,其特征在于:所述步骤(3)中,按压完成后用密封面团,常温在12℃-18℃放置12小时。
7.根据权利要求1所述的木耳肽子油条及其加工工艺,其特征在于:所述步骤(4)中,面团铺平把面团切长条2块重贴一起油锅倒入色拉油,油温升到157度后把切好的面放入锅中油炸,炸到金黄色气泡饱满后捞出。
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CN102793150A (zh) * | 2012-09-07 | 2012-11-28 | 福建省龙海市安利达工贸有限公司 | 一种木耳馒头及其加工方法 |
CN104222202A (zh) * | 2013-06-23 | 2014-12-24 | 青岛道合生物科技有限公司 | 一种浒苔多糖大油条 |
CN109463422A (zh) * | 2017-09-07 | 2019-03-15 | 南京农业大学 | 一种大豆膳食纤维冻干油条及其生产方法 |
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