CN112841526A - 一种辣条生产加工工艺 - Google Patents
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Abstract
本发明涉及辣条技术领域，且公开了一种辣条生产加工工艺，如下述步骤：S1、和面；将水和面粉安装1:4的比例，进行混合，并加入少量的蜂胶和精蛋白，继续混合直至和好；S2、熟化；通过膨化机内部的高速旋转的部件在高压的情况下，将和好的小麦粉或米粉，瞬间由生变成熟化制品；S3、成形；根据需求，再将不同造型的模具放进机头螺母内。该辣条生产加工工艺，可快速加工出辣条，且工艺简单，在生产的过程中加入蜂胶、精蛋白、茶多酚和香精油四种天然食品添加剂代替原有的添加剂，这四种天然食品添加剂具有抗菌性强、安全无毒、水溶性好、热稳定性好的特点，加入辣条中可有效阻止辣条腐败，并增强辣条口感，如此制作的辣条健康环保。
Description
技术领域
本发明涉及辣条技术领域，具体为一种辣条生产加工工艺。
背景技术
辣条又叫大面筋、素牛筋等，它是以小麦粉或其他谷物、豆类为主要原料做成的一种食品，辣条是一种零食。
辣条虽然从本质来说由豆制品或面粉制作而成，但其加工过程等众多环节的安全隐患却很大，这些安全隐患已经远远超出其营养价值本身。
市面销售的辣条为追求口感和色泽，多会使用大量添加剂，这些添加剂或许在国家规定的合格范围内，但是孩子会因为辣条的口味较好，一次吃上好几包，这样就会有“叠加效应”，摄入的食品添加剂就会过量，显然不是健康食品。
为此我们提出了一种辣条生产加工工艺。
发明内容
针对现有技术存在的上述不足，本发明提供了一种辣条生产加工工艺。
本发明提供如下技术方案：一种辣条生产加工工艺，如下述步骤：
S1、和面
将水和面粉安装1:4的比例，进行混合，并加入少量的蜂胶和精蛋白，继续混合直至和好；
S2、熟化
通过膨化机内部的高速旋转的部件在高压的情况下，将和好的小麦粉或米粉，瞬间由生变成熟化制品；
S3、成形
根据需求，再将不同造型的模具放进机头螺母内，挤出后的，可挤出不同形状的面制品；
S4、调味
将调味料与面制品混合，并加入起锅烧油，将香料放入油锅中砸出炸出香味后将香料过滤，并将热油泼在面制品上，并不断搅拌，待其冷却后，将多余的油滤出；
S5、杀菌包装
将制作好的辣条上加入少许茶多酚和香精油，混合后，将其进行杀菌工序，最后放入包装机中，进行包装。
优选的，香料在使用前，需要经过水煮2个小时，且水温控制在85℃，之后取出风干2个小时。
优选的，调味料和香料根据使用者的口味进行调配。
优选的，杀菌过程采用紫外线灭菌的方式。
优选的，包装机采用真空包装。
优选的，滤出的油进行回收处理，经过多种处理工艺后，合格后，进行再次使用。
优选的，首先将配好的粉料加入膨化机的料斗进行反复挤压，一般需3-5 分钟，至到温度达到6-70度时，粉料以变软变色变成半熟状时，即可安装模具片，掌握下料速度，生时可慢些，过熟时可快些，正常后均匀下料。所出产品可根据包装要求长短进行剪切。
优选的，膨化机停机时，取下头圈、出料直管和进出料丝缸时一定要按先后顺序，且识别配至有多个套模板，通过更换模具可加工出各种形状的辣条。
与现有技术对比，本发明具备以下有益效果：
该辣条生产加工工艺，可快速加工出辣条，且工艺简单，在生产的过程中加入蜂胶、精蛋白、茶多酚和香精油四种天然食品添加剂代替原有的添加剂，这四种天然食品添加剂具有抗菌性强、安全无毒、水溶性好、热稳定性好的特点，加入辣条中可有效阻止辣条腐败，并增强辣条口感，如此制作的辣条健康环保。
蜂胶中含有大量活跃的还原因子，因其较强的抗氧化性，可用作油脂和其他食品的天然抗氧化剂；蜂胶多酚类化合物具有抑制和杀灭细菌的作用，经过降解其最终产物是苯甲酸，是一种天然防腐剂；蜂胶还可用作食品天然添加剂，改善食品的口味和色泽；用作食品功能增强剂，增强食品的保健作用；
精蛋白是在鱼类精子细胞中发现的一种细小而简单的含高精氨酸的强碱性蛋白质，鱼精蛋白在中性和碱性介质中显示出很强的抑菌能力，并有较高的热稳定性，在210℃条件下加热1.5h仍具有活性，同时抑菌范围和食品防腐范围均较广。它对枯草杆菌、巨大芽孢杆菌、地衣型芽孢杆菌、凝固芽孢杆菌、胚芽乳杆菌、干酪乳杆菌、粪链球菌等均有较强抑制作用；
茶多酚具有很好的防腐保鲜作用，茶多酚对枯草杆菌、金黄色葡萄球菌、大肠杆菌、番茄溃疮、龋齿链球菌以及毛霉菌、青霉菌、赤霉菌、炭疽病菌、啤酒酵母菌有抑制作用。而且，茶多酚摄入人体后对人体有很好的生理效应；能清除人体内多余的自由基，能改进血管的渗透性能，增强血管壁，降低血压，防止血糖升高，促进维生素C的吸收与同化，调节人体内微生物，抑制细菌生长，还有抗癌防龋、抗机体脂质氧化和抗辐射等作用；
香精油是指一般生长在热带的芳香植物的根、树皮、种子或果实的提取物，除月桂、肉桂、大蒜、胡椒、洋葱等植物的香精油可以用作天然防腐剂外，茴芹的挥发油中的茴芹脑可抑制霍乱弧菌、大肠杆菌及葡萄球菌等病菌；采用酒精提取的辛香料提取物，对多种细菌均有强烈的抑制作用，辛香料提取物可和酒并用作为防腐剂。
具体实施方式
为了使本公开实施例的目的、技术方案和优点更加清楚，因此对本公开实施例的技术方案进行清楚、完整地描述，为了保持本公开实施例的以下说明清楚且简明，本公开省略了已知功能和已知部件的详细说明，以避免不必要地混淆本发明的概念。
一种辣条生产加工工艺，如下述步骤：
S1、和面
将水和面粉安装1:4的比例，进行混合，并加入少量的蜂胶和精蛋白，继续混合直至和好；
S2、熟化
通过膨化机内部的高速旋转的部件在高压的情况下，将和好的小麦粉或米粉，瞬间由生变成熟化制品；
S3、成形
根据需求，再将不同造型的模具放进机头螺母内，挤出后的，可挤出不同形状的面制品；
S4、调味
将调味料与面制品混合，并加入起锅烧油，将香料放入油锅中砸出炸出香味后将香料过滤，并将热油泼在面制品上，并不断搅拌，待其冷却后，将多余的油滤出；
S5、杀菌包装
将制作好的辣条上加入少许茶多酚和香精油，混合后，将其进行杀菌工序，最后放入包装机中，进行包装。
其中，香料在使用前，需要经过水煮2个小时，且水温控制在85℃，之后取出风干2个小时
其中，调味料和香料根据使用者的口味进行调配。
其中，杀菌过程采用紫外线灭菌的方式。
其中，包装机采用真空包装。
其中，滤出的油进行回收处理，经过多种处理工艺后，合格后，进行再次使用。
其中，首先将配好的粉料加入膨化机的料斗进行反复挤压，一般需3-5 分钟，至到温度达到6-70度时，粉料以变软变色变成半熟状时，即可安装模具片，掌握下料速度，生时可慢些，过熟时可快些，正常后均匀下料。所出产品可根据包装要求长短进行剪切。
其中，膨化机停机时，取下头圈、出料直管和进出料丝缸时一定要按先后顺序，且识别配至有多个套模板，通过更换模具可加工出各种形状的辣条。
实验
按照上述步骤，取10组辣条进行防腐检测，
由上述表格可看出，辣条中的菌落始终处于标准值以下，因此其具有良好的防腐性能，蜂胶、精蛋白、茶多酚和香精油四种添加剂，可代替防腐剂进行添加，且这四种添加剂对人体无害，可保证身体健康。
以上实施例仅为本发明的示例性实施例，不用于限制本发明，本发明的保护范围由权利要求书限定。本领域技术人员可以在本发明的实质和保护范围内，对本发明做出各种修改或等同替换，这种修改或等同替换也应视为落在本发明的保护范围内。
Claims (8)
1.一种辣条生产加工工艺，其特征在于，如下述步骤：
S1、和面
将水和面粉安装1:4的比例，进行混合，并加入少量的蜂胶和精蛋白，继续混合直至和好；
S2、熟化
通过膨化机内部的高速旋转的部件在高压的情况下，将和好的小麦粉或米粉，瞬间由生变成熟化制品；
S3、成形
根据需求，再将不同造型的模具放进机头螺母内，挤出后的，可挤出不同形状的面制品；
S4、调味
将调味料与面制品混合，并加入起锅烧油，将香料放入油锅中砸出炸出香味后将香料过滤，并将热油泼在面制品上，并不断搅拌，待其冷却后，将多余的油滤出；
S5、杀菌包装
将制作好的辣条上加入少许茶多酚和香精油，混合后，将其进行杀菌工序，最后放入包装机中，进行包装。
2.根据权利要求1所述的一种辣条生产加工工艺，其特征在于：香料在使用前，需要经过水煮2个小时，且水温控制在85℃，之后取出风干2个小时。
3.根据权利要求1所述的一种辣条生产加工工艺，其特征在于：调味料和香料根据使用者的口味进行调配。
4.根据权利要求1所述的一种辣条生产加工工艺，其特征在于：杀菌过程采用紫外线灭菌的方式。
5.根据权利要求1所述的一种辣条生产加工工艺，其特征在于：包装机采用真空包装。
6.根据权利要求1所述的一种辣条生产加工工艺，其特征在于：滤出的油进行回收处理，经过多种处理工艺后，合格后，进行再次使用。
7.根据权利要求1所述的一种辣条生产加工工艺，其特征在于：首先将配好的粉料加入膨化机的料斗进行反复挤压，一般需3-5分钟，至到温度达到6-70度时，粉料以变软变色变成半熟状时，即可安装模具片，掌握下料速度，生时可慢些，过熟时可快些，正常后均匀下料。所出产品可根据包装要求长短进行剪切。
8.根据权利要求1所述的一种辣条生产加工工艺，其特征在于：膨化机停机时，取下头圈、出料直管和进出料丝缸时一定要按先后顺序，且识别配至有多个套模板，通过更换模具可加工出各种形状的辣条。
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| CN104705411A (zh) * | 2013-12-12 | 2015-06-17 | 长沙牙痒痒食品有限公司 | 一种采用天然有机植物萃取物配方的豆制食品保鲜加工新工艺 |
| CN112075580A (zh) * | 2020-09-24 | 2020-12-15 | 湖北贤哥食品有限公司 | 一种少添加剂高膨化的辣条的制备方法 |
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| CN112075580A (zh) * | 2020-09-24 | 2020-12-15 | 湖北贤哥食品有限公司 | 一种少添加剂高膨化的辣条的制备方法 |
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