CN112841519A - 一种青麦挂面及其制备工艺 - Google Patents
一种青麦挂面及其制备工艺 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
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- A23L7/10—Cereal-derived products
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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
- 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
- A23L3/358—Inorganic compounds
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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
- 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
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- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Noodles (AREA)
Abstract
本发明公开了一种青麦挂面及其制备工艺,涉及一种青麦保健挂面及其制作方法。该挂面的原料配方按重量百分比计为:面筋含量28%以上小麦粉64~73%,水25~35%,盐0.6~1.2%,碳酸钠0.018~0.025%,微粒青稞麦芽苗粉1.5~2.5%,螺旋藻1.5~2.5%。将上述原料通过多种途径的加工手段制成挂面呈绿色,弹性和适口性好,筋性足,不易断条,不糊汤,口感劲道、爽滑,美味可口,解决了普通青稞面口感差、断条率高的问题,该挂面采用低温快速干燥技术,完全保留各种原料营养素的活性成份,是一款有消除疲劳、美容淡斑、延缓衰老的功效;有促进胃肠蠕动、促进排便、促进新陈代谢的功效等保健效果的养生挂面。
Description
技术领域
本发明涉挂面制备技术领域,特别涉及一种青麦保健挂面及其制作方法。
背景技术
挂面又称卷面、筒子面,在中国已有2000多年的历史,以其食用方便、价格低廉、易于贮存的特点一直深受人们喜爱。然而传统的挂面多为面粉和水混合先揉制成面团,然后将面团加工成片状后,使用切面机切成长的面条状,风干或烘干而成,其营养结构单一,口感较差,只能满足吃饱。近些年,为了改善挂面的营养结构和口感,各种改良挂面也越来越多,如杂粮挂面、蔬菜挂面、南瓜挂面、海带挂面、胡萝卜挂面、西红柿挂面等,这些改良挂面品尝起来,尽管口味多种多样、各具特色,但由于杂粮、蔬菜、南瓜、海带、胡萝卜、西红柿等添加物都不具有形成面筋蛋白网络结构的能力,当添加量超过5%时,则挂面难以成型、断条率高、易糊汤,烹调性能差、食用口感与品质很低,且容易滋生微生物,甚至发霉变质,保质期短,从而制约了改良挂面的开发这一瓶颈问题。
青稞是禾本科、大麦属一年生草本植物,三秆直立,光滑,高可达100厘米,叶鞘光滑,两侧具两叶耳,互相抱茎;叶舌膜质,叶片微粗糙。穗状花序成熟后黄褐色或为紫褐色,小穗颖线状披针形,被短毛,先端渐尖呈芒状,外稃先端延伸,两侧具细刺毛。颖果成熟时易于脱出俘体。青稞里边带有多种多样对身体有利的营养元素,比如铁、钙、磷、锌等。更为关键的是,青稞里边带有防癌原素——硒。硒元素早已被确定为是身体必不可少的营养元素,并且是唯一一种具备抗癌防癌的原素。青稞里边带有多种多样对身体有利的营养元素,比如铁、钙、磷、锌等。更为关键的是,青稞里边带有防癌原素——硒。硒元素早已被确定为是身体必不可少的营养元素,并且是唯一一种具备抗癌防癌的原素。青稞中带有的木薯淀粉较为与众不同,是一种称为支链淀粉的物质,这类物质中带有很多的疑胶黏液,在历经加温后,展现弱碱性,针对抑止胃酸过多,维护胃粘膜等具备关键的功效。青稞是全世界麦类农作物中带有的β—葡聚糖成分数最多的农作物,具备降低血脂、降胆固醇、防止心脑血管病症等病症的功效。此外,青稞中还带有一些别的的稀缺宝贵的营养元素,比如尼克酸、维生素b2、尼克酸等,这种物质针对推动身体健康生长发育具备关键的功效。有研究表明,青稞中有物质可以推动胆固醇排出来身体之外,那样就可以合理抑止血细胞中胆固醇的升高,并且还可以有利于食材中的胆固醇在都还没消化吸收以前,就被代谢掉。青稞中的一些原素能够提高人体免疫系统中的组织细胞的特异性及其吞食工作能力,那样就可以从总体上提高身体的抗病性工作能力,降低遭受病菌或是病毒感染感染的可能性。现有的青稞面制作过程中存在青稞添加量过低,口感较差,断条率高等问题,影响了青稞面条的应用,且在目前青稞面的生产中,添加的成分含量单一,作为食品来说营养元素不够充足,不易于青稞面作为保健食品的推广。
发明内容
本发明的目的在于针对现有青稞面制作方式及营养成分的不足,提供一种含青稞麦亚苗粉和螺旋藻的保健挂面及其制作方法,既解决了普通青稞面口感差、断条率高的问题,又使青稞面在在营养保健价值上更胜一筹的同时具有风味更独特、口感更佳、更有利于人体吸收,不糊汤,烹调性能好,该挂面采用低温快速干燥技术,完全保留各种原料营养素的活性成份,是一款有消除疲劳、美容淡斑、延缓衰老的功效;有促进胃肠蠕动、促进排便、促进新陈代谢的功效等保健效果的养生挂面,该挂面的原料易得,更有利于推广。
本发明为了实现上述目的具体采用的一个技术方案在于提供一种含青稞麦亚苗粉和螺旋藻的挂面,该挂面的原料配方按重量百分比计为:面筋含量28%以上小麦粉64~73%,水25~35%,盐0.6~1.2%,碳酸钠0.018~0.025%,微粒青稞麦芽苗粉1.5~2.5%,螺旋藻1.5~2.5%,这里的水与小麦粉的比例会影响面团的可塑性,水能够调节面团的湿度、便于轧片,水还是溶解盐与碳酸钠的可溶性辅料,盐有收敛面筋的作用,能够增强面筋的弹性,具有保湿作用,并且还能够抑制杂菌生长,它的制作方法包括以下工艺步骤:
①按照一定的配料比进行和面:预先将64~73%面筋含量28%以上小麦粉、25~35%水、0.6~1.2%盐、0.018~0.025%碳酸钠、1.5~2.5%微粒青稞麦芽苗粉、1.5~2.5%螺旋藻加入和面机,和面时间为14~25分钟;
②面团熟化:将和好的面放入熟化机中,静止熟化15~25分钟;
③压片:熟化好的面进入压延,经过十次碾压,最终达到0.6mm~1.5mm厚的面片;
④悬挂挂面:根据不同的需求通过不同槽宽的面刀将面片切成1mm~12mm宽度的挂面,然后将切好的湿挂面通过挂面杆挂在挂钩上;
⑤烘干:湿面进入烘房;烘房一区:温度28~45℃,空气湿度70~90RH;烘房二区:温度40~50℃,空气湿度55~75RH;烘房三区:温度50°~60℃,空气湿度60~70RH;通过4~6小时的烘干将水分控制在11%~13.5%;
⑥切面:把烘干后的成品挂面通过切面机切成180mm~240mm长的挂面,在通过包装机或人工包装成200g~2.5kg/把的挂面。
上述制备方法中由于加入微粒青稞麦亚苗粉的面条性质不同,这里离需在烘干时采用该面条的特殊的烘制温度,这里烘房一区的作用为冷风定条,通过加强空气流通的方式以大量的干燥空气来去湿,使面条形状初步固定,除去表面的水分;烘房二区的作用为保湿发汗,通过约30min的烘烤强化循环通风,保持一定的湿度使温度呈梯度变化,以水分内扩散为主;烘房三区的作用是升温降湿,通过约90min的烘干进一步上升温度并降低空气湿度,使面条在高温空气中把水分蒸发出来。
上述制备方法中所用到的熟化机主要包括卧式熟化机和立式熟化机,其工作原理是将和面机中的料放入圆盘式熟化机之中,由于熟化过程要求在低温静态下进行,所以搅拌杆转速很低,既保证均匀喂料,又能轻轻松动物料,使物料保持松散的颗粒状态。根据容积大小、下料口大小、插板及搅拌杆转速大小控制熟化时间,从而达到熟化的目的。从下料口排出的料分别进入复合机的两对压辊完成均匀喂料。面料在搅拌桨叶的作用下形成散粒、块装面团,并向下料口送料。面料在熟化机中的停留时间通常为15~45min。熟化工艺的要求是:熟化时间一般为15min,最少为10min,如设备条件许可,时间长一些更好。熟化后的面团不结成大块,整个熟化过程中温度不升高。
上述制备方法中所用到的压面技术是用于提高馒头质量,改善面纹理结构的重要手段。压面的主要目的是把面团中原来的,不均匀大气泡排除掉,保证面成品内部组织均匀,无大气孔。压面一般采用压面机进行作业。在压面时,面团在压辊间辊压,同时用手工拉、抻,这样既加快了压面速度,又改善了面片的加工性能。但不能拉、抻过度。每压一次,需折叠一次,如此反复,直至面片光滑、细腻为止。压面时可根据面团软硬度适量撒浮面粉,防止粘辊。压出的面片应该规格整齐,不能长短不齐,厚薄不均。否则不易成型。
上述制备方法中所用到的切条技术,切条成型应由面刀工作完成,其中面刀的加工精度和安装使用往往与面条出现毛刺、疙瘩、扭曲、并条及宽、厚不一致等缺陷有关。面刀有整体式和组合式,形状多为方形,基本规格分为1.0、1.5、2.0、3.0、6.0毫米五种。此方案中采用现有的圆形或椭圆形面刀,可解决条型单一的问题。在面刀下方设有切断刀,作用是将湿面条横向切断,其转速可以根据每杆湿挂面的长度调节。
上述原料中的螺旋藻是一种纯天然的保健食品,营养非常的丰富,其具体包含以下功能:
①增强人体免疫系统,螺旋藻所含的丰富藻兰蛋白、活性多糖、过氧歧化酶物质具有提高人体免疫力,促进新陈代谢的作用;
②抗疲劳、抗缺氧,现代人生活节奏快,社交应酬繁多,但饮食趋于简单、方便,或高热量高脂肪美味佳肴摄入过多,大多数人承受着巨大的工作压力,作息紊乱、无暇锻炼,导致机体代谢失常,工薪和白领阶层总感觉疲劳困倦,精力不济,抵抗力下降。螺旋藻因能快速补充人体所需营养,增强人体系统功能,碱化血液,抗疲劳,抗缺氧,经常服用能使人精力充沛,减少患病;
③促进婴幼儿健康成长,婴幼儿,尤其是缺少母乳喂养的婴幼儿非常需要赖氨酸、苏氨酸等必需氨基酸,这些都可从服用螺旋藻得到补偿。另外,螺旋藻丰富的矿物质和微量元素是偏食儿童良好的营养来源,可逐渐纠正儿童偏食的不良习惯,还能有效地预防营养性贫血。但婴幼儿肠胃功能不够完善,如需服用请在抓也的医生或者营养师指导下服用;
④均衡青少年发育成长期的营养结构,青少年所处的青春发育期,学习繁重,运动体能和营养素消耗大,膳食营养不合理极易造成隐性营养不良,发育不良,记忆下降,还会导致视力减退。螺旋藻丰富、均衡的营养结构,能保证青少年在这段特殊成长期的营养,增进体能和智力;
⑤延缓老年人衰老,人体代谢中产生大量的氧自由基,破坏人体生命分子结构,使细胞功能快速衰退,这是人体衰老的主要原因。螺旋藻所含的维生素E、β-胡萝卜素、γ-亚麻酸和超氧化物岐化酶都是抗衰老物质,可通过抗氧化作用清除自由基,延缓细胞衰老。而且螺旋藻含有丰富的铁、钙等元素,极易被吸收,可辅助防治老年人常见的腰腿酸疼、骨质疏松、贫血、高血压和动脉硬化病症;
⑥抵抗辐射,现代人生活和工作中,不断接触电脑、电视、微波炉等电器,有的由于环境原因也很难避免遇到辐射,长期下去身体必将受到损害。螺旋藻多糖体能提升机体免疫力,有效缓解或消除辐射对肉体和骨髓细胞的毒性抑制作用。
具体实施方式
下面结合具体实施例,进一步阐述本发明。但这些实施例仅限于说明本发明而不用于限制本发明的保护范围。
实施例一
1、原料配方:
面筋含量28%以上的小麦粉64kg,微粒青稞麦亚苗粉2.5kg,粉状螺旋藻2.5kg,食盐0.7kg,碳酸钠0.02kg,水26kg。
2、制作步骤:
①称取64kg面筋含量28%以上的小麦粉,2.5kg的微粒青稞麦亚苗粉,2.5kg的粉状螺旋藻,0.7kg的食盐,0.02kg的碳酸钠和26kg的水进行混合,放入和面机中和面18分钟;
②面团熟化:将步骤①中和好的面放入熟化机中,静止熟化18分钟;
③压片:熟化好的面进入压延,经过十次左右的碾压,使其最终达到0.8mm厚的面片;
④悬挂挂面:根据不同的需求通过不同槽宽的面刀将面片切成4mm宽度的挂面,然后将切好的湿挂面通过挂面杆挂在挂钩上;
⑤烘干:湿面进入烘房;烘房一区:控制温度在28~45℃之间,空气湿度在70~90RH之间;烘房二区:控制温度在40~50℃之间,空气湿度在55~75RH之间;烘房三区:控制温度在50°~60℃之间,空气湿度在60~70RH之间;通过5小时的烘干将水分控制在11%~13.5%之间;
⑥切面把烘干后的成品挂面通过切面机切成220mm长的挂面,再通过包装机或人工包装成1kg/把的挂面。
实施例二
1、原料配方:
面筋含量28%以上的小麦粉73kg,微粒青稞麦亚苗粉1.5kg,粉状螺旋藻2.5kg,食盐1.1kg,碳酸钠0.025kg,水34kg。
2、制作步骤:
①称取73kg面筋含量28%以上的小麦粉,1.5kg的微粒青稞麦亚苗粉,2.5kg的粉状螺旋藻,1.1kg的食盐,0.025kg的碳酸钠和34kg的水进行混合,放入和面机中和面22分钟;
②面团熟化:将步骤①中和好的面放入熟化机中,静止熟化22分钟;
③压片:熟化好的面进入压延,经过十次碾压,最终达到1.2mm厚的面片;
④悬挂挂面:根据不同的需求通过不同槽宽的面刀将面片切成8mm宽度的挂面,然后将切好的湿挂面通过挂面杆挂在挂钩上;
⑤烘干:湿面进入烘房;烘房一区:控制温度在28~45℃之间,空气湿度在70~90RH之间;烘房二区:控制温度40~50℃之间,空气湿度在55~75RH之间;烘房三区:控制温度在50°~60℃之间,空气湿度在60~70RH之间;通过6小时的烘干将水分控制在11%~13.5%之间;
⑥切面:把烘干后的成品挂面通过切面机切成240mm长的挂面,再通过包装机或人工包装成
2kg/把的挂面。
Claims (1)
1.一种青麦挂面及其制备工艺,其特征在于,该挂面的原料配方按重量百分比计为:面筋含量28%以上小麦粉64~73%,水25~35%,盐0.6~1.2%,碳酸钠0.018~0.025%,微粒青稞麦芽苗粉1.5~2.5%,螺旋藻1.5~2.5%,它的制作方法包括以下工艺步骤:
①按照一定的配料比进行和面:预先将64~73%面筋含量28%以上小麦粉、25~35%水、0.6~1.2%盐、0.018~0.025%碳酸钠、1.5~2.5%微粒青稞麦芽苗粉、1.5~2.5%螺旋藻加入和面机,和面时间为14~25分钟;
②面团熟化:将和好的面放入熟化机中,静止熟化15~25分钟;
③压片:熟化好的面进入压延,经过十次碾压,最终达到0.6mm~1.5mm厚的面片;
④悬挂挂面:根据不同的需求通过不同槽宽的面刀将面片切成1mm~12mm宽度的挂面,然后将切好的湿挂面通过挂面杆挂在挂钩上;
⑤烘干:湿面进入烘房;烘房一区:温度28~45℃,空气湿度70~90RH;烘房二区:温度40~50℃,空气湿度55~75RH;三区:温度50°~60℃,空气湿度60~70RH;总计通过4~6小时的烘干将水分控制在11%~13.5%;
⑥切面:把烘干后的成品挂面通过切面机切成180mm~240mm长的挂面,在通过包装机或人工包装成200g~2.5kg/把的挂面。
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