CN112586664A - 一种长货架期热干面胚料及其制备方法 - Google Patents
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Abstract
本发明提供了一种长货架期热干面胚料的制备方法,包括以下步骤:处理高筋小麦粉;制备莳萝子精油;制备热干面胚料;喷淋萝子精油与大豆油混合物。本发明提供的长货架期热干面胚料的制备方法工艺简单、原料来源广泛、成本低,能够防止因微生物生长繁殖导致的热干面腐败变质及品质下降。本发明所制备出的热干面胚料保质期长、初始微生物含量低,具有良好的品质特性。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种长货架期热干面胚料的制备方法。
背景技术
莳萝子是伞形科植物莳萝的干燥成熟果实,莳萝子的化学成分主要包括单萜和倍半萜烯类挥发油、葡萄糖苷类、香豆素类和黄酮类。莳萝子是常用的维吾尔族药,具有温脾肾,开胃,散寒,行气,消肿止痛,除腹胀,止腹痛等功效。莳萝子对金黄色葡萄球菌、大肠杆菌、酵母菌等细菌均有一定的抑制作用,其通过破坏细菌细胞膜,作用于细胞内的线粒体,进而影响菌体细胞的正常代谢。莳萝子精油是一种来源天然的抑菌剂,原料来源广泛,在食品工业中据有广泛的应用前景。
精油的提取方法有很多,包括水蒸气蒸馏法、有机溶剂提取法和超临界萃取法等方法。然而,有机溶剂提取法会产生有机溶剂残留问题,而超临界萃取对设备要求较高,操作复杂,提取成本高。水蒸气蒸馏法具有设备简单,成本低,对环境无污染等优点,是现有技术中最常用的精油提取方法。
微波作为一种安全、高效的物理处理手段,近年来在食品工业中被广泛用于干燥、物料加热及杀菌。微波处理消除了化学残留物的危险,与传统食品物理杀菌处理手段相比极大缩减了杀菌时间。
热干面由于水分含量高、新鲜、有嚼劲以及口感好等优点,受到广大消费者们喜爱。但是,由于水分含量高,导致热干面保质期较短,在室温条件下易变酸长霉。武汉最著名的热干面水分含量高达50%-52%,随着储存时间的延长,微生物生长繁殖,使得热干面的品质变差及腐败变质。因此,亟需开发一种成本低、工艺简单、原料来源广泛、保质期长、品质高的热干面胚料制备方法来解决现有技术中存在的问题。
发明内容
为解决上述问题,本发明提供了一种长货架期热干面胚料,包括以下重量份的原料:
高筋小麦粉90-140重量份,食用碱0.4-1.4重量份,食盐0.1-0.9重量份,水25-35重量份,大豆油1-3重量份,莳萝子精油0.1-0.7重量份。
进一步的,所述高筋小麦粉经过微波进行预处理后使用。
进一步的,所述微波预处理的功率为800w,时间为60-90s。
进一步的,所述莳萝子精油的制备方法,包括以下步骤:
1)将莳萝子进行超微粉碎,得到莳萝子微粉;
2)将莳萝子粉末、纤维素酶与水混合,得到混合物料,置于搅拌设备中充分搅拌,过滤;
3)将步骤2)过滤后的物料置于蒸馏锅中进行蒸馏,并收集蒸馏液,重复蒸馏一次,得莳萝子精油。
进一步的,步骤1)超微粉碎的转速为3000-5000r/min;粉碎时间为1-5min。
进一步的,步骤2)中混合物料中的纤维素酶添加量为20-30ppm。
进一步的,步骤2)物料中莳萝子粉末与水的料液比为1∶3-8g/mL。
进一步的,步骤2)中搅拌温度为30-40℃,搅拌时间为30-50min。
进一步的,蒸馏时间为5-10h。
本发明还提供了所述长货架期热干面胚料的制备方法,包括以下步骤:
将微波处理后的高筋小麦粉与食用碱、食盐混合加水制成面团,然后将面团轧成面片并切条,蒸煮后备用;然后将莳萝子精油与大豆油混合,喷淋在蒸煮后的面条表面,制得长货架期热干面胚料。
与现有技术相比,本发明的有益技术效果:
(1)莳萝子具有较好的抑菌作用,制备的莳萝子精油作为一种来源天然的抑菌剂,原料来源广泛,具有较高的商业价值。本发明制备的莳萝子精油的制备安全、无污染、工艺简单,对设备要求较低,成本低廉,利于工业化生产。
(2)微波处理作为一种物理杀菌手段,加热速度快,加热期间热量能从面粉表面转移到内部而不损害最终产品的质量。通过微波处理能够减少面粉中的原始微生物的含量,同时还能有效降低面粉的PPO酶活性,保证最终热干面胚料的产品具有良好的品质和较长的货架期。
(3)本发明将莳萝子精油与大豆油混合,在热干面胚料掸面时加入,能够对热干面起到有效的抑菌和保鲜作用。同时,微波处理后的高筋小麦粉、莳萝子精油与微波处理相结合产生了协同增效作用,从而达到有效延长热干面胚料货架期的最终目的。
具体实施方式
本发明提供了一种长货架期热干面胚料,包括以下重量份的原料:
高筋小麦粉90-140重量份,食用碱0.4-1.4重量份,食盐0.1-0.9重量份,水25-35重量份,大豆油1-3重量份,莳萝子精油0.1-0.7重量份。
在一个实施例中,所述高筋小麦粉经过微波进行预处理后使用。
在一个实施例中,所述微波预处理的功率为800w,时间为60-90s。
在一个实施例中,所述莳萝子精油的制备方法,包括以下步骤:
1)将莳萝子进行超微粉碎,得到莳萝子微粉;
2)将莳萝子粉末、纤维素酶与水混合,得到混合物料,置于搅拌设备中充分搅拌,过滤;
3)将步骤2)过滤后的物料置于蒸馏锅中进行蒸馏,并收集蒸馏液,重复蒸馏一次,得莳萝子精油。
在一个实施例中,步骤1)超微粉碎的转速为3000-5000r/min;粉碎时间为1-5min。
在一个实施例中,步骤2)中混合物料中的纤维素酶添加量为20-30ppm。
在一个实施例中,步骤2)物料中莳萝子粉末与水的料液比为1∶3-8g/mL。
在一个实施例中,步骤2)中搅拌温度为30-40℃,搅拌时间为30-50min。
在一个实施例中,蒸馏时间为5-10h。
本发明还提供了所述长货架期热干面胚料的制备方法,包括以下步骤:
将微波处理后的高筋小麦粉与食用碱、食盐混合加水制成面团,然后将面团轧成面片并切条,蒸煮后备用;然后将莳萝子精油与大豆油混合,喷淋在蒸煮后的面条表面,制得长货架期热干面胚料。
以下结合实施例对本发明提供的长货架期热干面胚料的制备方法进行进一步说明。
实施例1
本发明实施例中,除莳萝子精油外,其他组分均为市售产品。
一种长货架期热干面胚料的制备方法,包括以下步骤:
1)将高筋小麦粉置于微波设备的安全容器中,设置微波功率为800w,处理75s;
2)将莳萝子在转速为4000r/min的条件下,超微粉碎2min得到莳萝子粉末;
3)将莳萝子粉末与水按料液比为1∶5g/mL的比例混合,添加25ppm的纤维素酶,置于搅拌设备中,在35℃的条件下充分搅拌40min,过滤;
4)将过滤后的物质置于蒸馏锅中,通入水蒸气进行水蒸气扩散蒸馏8h,冷凝管在30℃条件下收集蒸馏液,并重复蒸馏一次,得莳萝子精油;
5)取微波处理后的高筋小麦粉100重量份,食用碱0.8重量份,食盐0.2重量份,水34重量份,大豆油2重量份,莳萝子精油0.4重量份混合,和成面团,轧成面片,然后切条,蒸煮后备用;
6)将莳萝子精油与大豆油按(4∶20)g/mL的比例混合,喷淋在步骤5)中得到的面条表面,制得长货架期热干面胚料。
实施例2
同实施例1,区别在于:
热干面胚料掸面时只淋大豆油,不添加莳萝子精油。
实施例3
同实施例1,区别在于:
步骤1)中,高筋小麦粉不进行微波处理。
对比例1
一种普通热干面胚料,包括以下组分:
高筋小麦粉100重量份、食用碱0.8重量份、食盐0.2重量份,水34重量份.油2重量份。
制备方法如下:将小麦粉与食用碱、食盐混合加水制成面团,然后将面团轧成面片并切条,蒸煮后,制得热干面胚料。
测试例1
将实施例1-3与对比例1进行小麦粉的TPC、面条的TPC及霉菌总数等分析,结果如表所示:
从表中可以看出,与未处理过额高筋小麦粉相比,经微波预处理过的高筋小麦粉中的初始有害微生物数量显著降低。微波处理与莳萝子精油在热干面胚料中发挥了良好的协同作用,使制成的热干面胚料TPC和霉菌抑制作用明显,延长了热干面胚料的保质期。
测试例2
将实施例1-3与对比例1进行小麦粉PPO活性、质构、水分含量以及水分活度分析,结果如表所示:
通过表中的数据可以看出,实施例1-2的硬度、水分含量和水分活度小于对比例的数值,表明微波预处理粉同莳萝子精油的协同作用可能使得热干面胚料的自由水减少,延缓其变硬,同时对微生物的生长繁殖起到良好的抑制作用,延缓面条的品质变差。经微波预处理后的高筋小麦粉PPO活性明显降低,这对生湿面的预防酶促褐变提供了重要的参考意义。
Claims (10)
1.一种长货架期热干面胚料,其特征在于,包括以下重量份的原料:
高筋小麦粉90-140重量份,食用碱0.4-1.4重量份,食盐0.1-0.9重量份,水25-35重量份,大豆油1-3重量份,莳萝子精油0.1-0.7重量份。
2.根据权利要求1所述的长货架期热干面胚料,其特征在于,所述高筋小麦粉经过微波进行预处理后使用。
3.根据权利要求2所述的长货架期热干面胚料,其特征在于,所述微波预处理的功率为800w,时间为60-90s。
4.根据权利要求1所述的长货架期热干面胚料,其特征在于,所述莳萝子精油的制备方法,包括以下步骤:
1)将莳萝子进行超微粉碎,得到莳萝子微粉;
2)将莳萝子粉末、纤维素酶与水混合,得到混合物料,置于搅拌设备中充分搅拌,过滤;
3)将步骤2)过滤后的物料置于蒸馏锅中进行蒸馏,并收集蒸馏液,重复蒸馏一次,得莳萝子精油。
5.根据权利要求4所述的长货架期热干面胚料,其特征在于,步骤1)超微粉碎的转速为3000-5000r/min;粉碎时间为1-5min。
6.根据权利要求4所述的长货架期热干面胚料,其特征在于,步骤2)中混合物料中的纤维素酶添加量为20-30ppm。
7.根据权利要求4所述的长货架期热干面胚料,其特征在于,步骤2)物料中莳萝子粉末与水的料液比为1:3-8g/mL。
8.根据权利要求4所述的长货架期热干面胚料,其特征在于,步骤2)中搅拌温度为30-40℃,搅拌时间为30-50min。
9.根据权利要求4所述的长货架期热干面胚料,其特征在于,蒸馏时间为5-10h。
10.根据权利要求1-9任意一项所述长货架期热干面胚料的制备方法,其特征在于,将微波处理后的高筋小麦粉与食用碱、食盐混合加水制成面团,然后将面团轧成面片并切条,蒸煮后备用;然后将莳萝子精油与大豆油混合,喷淋在蒸煮后的面条表面,制得长货架期热干面胚料。
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