CN112841517A - 一种冷冻挤压淀粉类面条及其制备方法 - Google Patents
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- 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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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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Abstract
本发明公开了一种冷冻挤压淀粉类面条及其制备方法,具体步骤如下:(1)将原料粉碎过筛,将其和水同时按一定料液比注入挤压机;(2)物料在挤压机内使淀粉部分糊化,通过模具挤压成型;(3)出挤压机后,面条立即进入低温水中冷却;(4)冷却后的面条进行冷冻处理至面条中心温度降到零下18℃;(5)将面条在零下18℃稳定24h后密封分装,零下18℃储藏。本发明通过合理控制淀粉糊化度、水冷却温度和时间,使面条混汤率更低,口感更佳,同时使面条保持较好的内部结构和与新鲜面条相近的品质,可以一定程度上延长面条的货架期,且复热时间短,食用方便。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种冷冻挤压淀粉类面条及其制备方法。
背景技术
随着社会的发展,生活节奏的加快以及消费者对健康饮食的追求,传统的小麦面条已经不能满足人们的需求。面条产业正向着健康化,营养化和方便化的方向的发展。很多杂粮都属于淀粉基,例如荞麦,还含有膳食纤维,赖氨酸,多酚,黄酮等营养价值较高的组分。挤压蒸煮技术是一种集混合,剪切,糊化,输送和成型为一体的加工技术,很适合用来加工淀粉类面条。
冷冻面条是一种新型的产品形式,是将面条熟化后,在其处于最佳食用状态时进行冷冻处理,然后在低温下储藏,可以抑制淀粉类面条在高水分状态下的老化行为,使其保持较好的食用品质和营养价值。且冷冻面条既有干面条储藏时间相对较长的优点,又具有鲜湿面条爽滑Q弹的口感。近几年来随着连锁店,超市,冷链的发展,冷冻面条展现出巨大的市场潜力。但目前关于冷冻面条的生产缺乏完善的工艺流程和工艺参数,导致生产的产品质量不一,不利于冷冻面条的市场发展,因此有必要对其进行技术上的改进。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种营养价值高,口感好,复热时间短,不易混汤,食用方便,冻融稳定性较好,储藏时间相对较长的冷冻挤压淀粉类面条及其制备方法。
为了实现上述的目的,本发明提供以下技术方案:
一种冷冻挤压淀粉类面条的制备方法,所述面条通过谷物淀粉部分糊化、挤压成型、低温水冷却、冷冻处理得到,具体步骤如下:
(1)将原料粉碎过筛,将其和水同时按一定料液比注入挤压机;
(2)物料在挤压机内使淀粉部分糊化,通过模具挤压成型;
(3)出挤压机后,面条立即进入低温水中冷却;
(4)冷却后的面条进行冷冻处理至面条中心温度降到零下18℃;
(5)将面条在零下18℃稳定24h后密封分装,零下18℃储藏。
进一步的,所述步骤1中原料为纯谷物粉或者各种谷物粉按一定比例混合得到,不使用任何食品添加剂。
优选的,所述谷物选自大米、小米、小麦、玉米、荞麦、大豆、燕麦、马铃薯中的任意一种或几种。
进一步的,所述步骤2中控制淀粉糊化的糊化度为65-90%。
进一步的,所述步骤3中低温水冷却的温度为0-15℃,冷却时间为30-180秒。
进一步的,所述步骤4中冷冻处理的温度为零下30℃至零下60℃,降温速率为2.90-13.55℃/min。
本发明还提供了一种冷冻挤压淀粉类面条,由上述的冷冻挤压淀粉类面条的制备方法制备得到。
本发明的优点是:
1、本发明通过合理控制淀粉糊化度,制备出品质较好的冷冻挤压淀粉类面条。
2、本发明通过控制水冷却温度和时间,使面条混汤率更低,口感更佳。冷却温度过高或过低,水冷却时间过长均会导致面条品质变差;
3、本发明通过冷冻技术并控制冷冻温度及速率使面条保持较好的内部结构和与新鲜面条相近的品质。
4、本发明通过冷冻储藏处理保持新鲜面条口感的同时可以一定程度上延长面条的货架期,且复热时间短,食用方便。
具体实施方式
以下结合具体的实例对本发明的技术方案做进一步说明:
实施例1
一种冷冻挤压淀粉类面条及其制备方法,包括以下步骤:
步骤一,将原料荞麦粉碎过60目筛,以25g/min的进料速度加入挤压机,用泵调节物料水分含量为40%;
步骤二,物料在机器内使淀粉部分糊化,通过摸具挤压成型;
步骤三,出挤压机后,面条立即放入4℃低温水中冷却30s;
步骤四,将面条进行冷冻处理,冷冻温度为零下40℃,至面条中心温度降到零下18℃,降温速率为7.28℃/min;
步骤五,将面条放入零下18℃冰箱,稳定24h后密封分装,在零下18℃储藏。
实施例2
一种冷冻挤压淀粉类面条及其制备方法,包括以下步骤:
步骤一,将原料荞麦粉碎过60目筛,以25g/min的进料速度加入挤压机,用泵调节物料水分含量为40%;
步骤二,物料在机器内使淀粉部分糊化,通过摸具挤压成型;
步骤三,出挤压机后,面条立即放入4℃低温水中冷却1分钟;
步骤四,将面条进行冷冻处理,冷冻温度为零下40℃,至面条中心温度降到零下18℃,降温速率为7.28℃/min;
步骤五,将面条放入零下18℃冰箱,稳定24h后密封分装,在零下18℃储藏。
实施例3
一种冷冻挤压淀粉类面条及其制备方法,包括以下步骤:
步骤一,将原料荞麦粉碎过60目筛,以25g/min的进料速度加入挤压机,用泵调节物料水分含量为40%;
步骤二,物料在机器内使淀粉部分糊化,通过摸具挤压成型;
步骤三,出挤压机后,面条立即放入4℃低温水中冷却3分钟;
步骤四,将面条进行冷冻处理,冷冻温度为零下40℃,至面条中心温度降到零下18℃,降温速率为7.28℃/min;
步骤五,将面条放入零下18℃冰箱,稳定24h后密封分装,在零下18℃储藏。
对比例1
荞麦面条出挤压机后未经过水冷却处理直接进行冷冻处理,具体如下:
步骤一,将原料荞麦粉碎过60目筛,以25g/min的进料速度加入挤压机,用泵调节物料水分含量为40%;
步骤二,物料在机器内使淀粉部分糊化,通过摸具挤压成型;
步骤三,将面条进行冷冻处理,冷冻温度为零下40℃,至面条中心温度降到零下18℃,降温速率为7.28℃/min;
步骤四,将面条放入零下18℃冰箱,稳定24h后密封分装,在零下18℃储藏。
对比例2
面条经过水冷却处理后直接进行干燥处理,具体如下:
步骤一,将原料荞麦粉碎过60目筛,以25g/min的进料速度加入挤压机,用泵调节物料水分含量为40%;
步骤二,物料在机器内使淀粉部分糊化,通过摸具挤压成型;
步骤三,出挤压机后,面条立即放入4℃低温水中冷却1分钟;
步骤四,将面条送入烘干室内于28-40℃下进行干燥处理后保藏即可。
产品性能检测:
将实施例1-3和对比例1-2所得的面条产品置于水浴锅中复热后测定面条的复热损失和质构特性,结果如表1所示:
表1面条的复热损失和质构特性
从表1可以看出水冷却处理使得面条复热损失较低,质构特性也较好,冷冻处理后复热损失也较低,硬度和弹性也有所上升,表明本发明通过水冷却和冷冻处理提高了面条的品质特性。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。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)
1.一种冷冻挤压淀粉类面条的制备方法,其特征在于,所述面条通过谷物淀粉部分糊化、挤压成型、低温水冷却、冷冻处理得到,具体步骤如下:
(1)将原料粉碎过筛,将其和水同时按一定料液比注入挤压机;
(2)物料在挤压机内使淀粉部分糊化,通过模具挤压成型;
(3)出挤压机后,面条立即进入低温水中冷却;
(4)冷却后的面条进行冷冻处理至面条中心温度降到零下18℃;
(5)将面条在零下18℃稳定24h后密封分装,零下18℃储藏。
2.根据权利要求1所述的冷冻挤压淀粉类面条的制备方法,其特征在于,所述步骤1中原料为纯谷物粉或者各种谷物粉按一定比例混合得到。
3.根据权利要求2所述的冷冻挤压淀粉类面条的制备方法,其特征在于,所述谷物选自大米、小米、小麦、玉米、荞麦、大豆、燕麦、马铃薯中的任意一种或几种。
4.根据权利要求1所述的冷冻挤压淀粉类面条的制备方法,其特征在于,所述步骤2中控制淀粉糊化的糊化度为65-90%。
5.根据权利要求1所述的冷冻挤压淀粉类面条的制备方法,其特征在于,所述步骤3中低温水冷却的温度为0-15℃,冷却时间为30-180秒。
6.根据权利要求1所述的冷冻挤压淀粉类面条的制备方法,其特征在于,所述步骤4中冷冻处理的温度为零下30℃至零下60℃,降温速率为2.90-13.55℃/min。
7.一种冷冻挤压淀粉类面条,其特征在于,所述面条由权利要求1-6任一项所述的冷冻挤压淀粉类面条的制备方法制备得到。
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CN105087719A (zh) * | 2015-09-18 | 2015-11-25 | 武汉轻工大学 | 一种制备多孔淀粉的方法 |
CN106173951A (zh) * | 2016-07-14 | 2016-12-07 | 河北纽康恩食品有限公司 | 一种改良杂粮面条品质的加工方法 |
CN107568575A (zh) * | 2017-10-13 | 2018-01-12 | 江南大学 | 一种高品质速冻莜面及其加工方法 |
JP2018113889A (ja) * | 2017-01-17 | 2018-07-26 | 株式会社前川製作所 | 麺食品のプレス方法及びプレス装置 |
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CN105087719A (zh) * | 2015-09-18 | 2015-11-25 | 武汉轻工大学 | 一种制备多孔淀粉的方法 |
CN106173951A (zh) * | 2016-07-14 | 2016-12-07 | 河北纽康恩食品有限公司 | 一种改良杂粮面条品质的加工方法 |
JP2018113889A (ja) * | 2017-01-17 | 2018-07-26 | 株式会社前川製作所 | 麺食品のプレス方法及びプレス装置 |
CN107568575A (zh) * | 2017-10-13 | 2018-01-12 | 江南大学 | 一种高品质速冻莜面及其加工方法 |
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