CN112956640A - 一种马铃薯面条加工方法 - Google Patents
一种马铃薯面条加工方法 Download PDFInfo
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Abstract
本发明公开了一种面条感官较好、断条率较低、蒸煮损失率较低的马铃薯面条的加工方法。该加工方法将小麦粉、马铃薯淀粉、挤压膨化马铃薯粉按照一定比例混合成基料，然后在基料中加入适量的添加剂混匀后加和面水搅拌揉搓得到面团，将面团放入盆中，盖上保鲜膜，保持相对的湿度，静止18‑22min；面团发酵好后，调整压面机的缝隙，面团缓慢放入压面机中控制同一方向压片，反复折叠3～4次，最后将压好后的面条放入面条机中进行切条得到湿面条；把湿面条晾晒干燥得到马铃薯面条，利用本发明所述的马铃薯面条的加工方法加工出的马铃薯面条感官较好、断条率较低、蒸煮损失率较低，可以做到三者兼顾，面条品质较高。适合在食品领域推广应用。
Description
技术领域
本发明涉及食品领域，具体涉及一种马铃薯面条的加工方法。
背景技术
众所周知马铃薯营养及其丰富，和小麦、水稻、玉米并称为全球四大主要粮食作物。据统计来看，2015年中国马铃薯栽种面积和产量大约占世界的1/4，是马铃薯生产和消费的第一大国。自上个世纪90年代起，近几年中国马铃薯总产量多次夺得全球第一，年栽植面积大约在7000万亩，年总产量6500万吨。世界上一大部分的人都把马铃薯作为主食。但在中国，马铃薯主要作为蔬菜食用，少部分用于工业原料生产，工业转化率很低。因此，提高主食食品的营养价值推动马铃薯主食化，是我们现在刻不容缓的事，为马铃薯资源的综合利用做贡献。面条在中国有着久远的历史，是国家食品行业里一大有力产业。近年来随着社会的发展和人们日益增高的生活水准，人们对面条的类别和质量要求也越来越苛刻，好多普通面制品已经无法满足人们的日常需求。
马铃薯面条是指以面粉为主要原料,在面粉中添加一定量的马铃薯全粉或马铃薯淀粉，经过经原辅料预处理→和面→发酵→压片→切条→湿切面→干燥→切断→计量→包装→检验→成品面条，目前，关于马铃薯面条的主要从三个方面来评判面条的品质，面条感官、断条率、蒸煮损失率，现有的马铃薯面条的加工方法加工出的马铃薯面条大都只能满足其中一个评判标准，无法做到三者兼顾。
发明内容
本发明所解决的技术问题是提供一种面条感官较好、断条率较低、蒸煮损失率较低的马铃薯面条的加工方法。
本发明解决上述技术问题所采用的技术方案是：该马铃薯面条的加工方法，包括以下步骤：
包括以下步骤：
A、制备基料；所述基料由小麦粉、马铃薯淀粉、挤压膨化马铃薯粉混合而成，各组分的重量配比如下：马铃薯淀粉15-25％，挤压膨化马铃薯粉15-25％，余量为小麦粉；
B、制备面团；将制得的基料加入适量的添加剂混匀后加和面水搅拌揉搓得到面团，所述添加剂包括谷朊粉、魔芋精粉、碳酸钠、食用盐；所述谷朊粉的添加量为基料重量的2-4％，所述魔芋精粉的添加量为基料重量的0.5-0.7％，所述碳酸钠的添加量为基料重量的 0.3-0.5％，所述食用盐的添加量为基料重量的1.3-1.5％，所述和面水的添加量为基料重量的 33-37％；
C、面团发酵；将面团放入盆中，盖上保鲜膜，保持相对的湿度，静止18-22min；
D、压片与切条；面团发酵好后，调整压面机的缝隙，面团缓慢放入压面机中控制同一方向压片，反复折叠3～4次，最后将压好后的面条放入面条机中进行切条得到湿面条；
E、干燥；把湿面条晾晒干燥得到马铃薯面条。
进一步的是，在步骤A中，所述马铃薯淀粉20％，挤压膨化马铃薯粉20％，余量为小麦粉。
进一步的是，在步骤B中，所述谷朊粉的添加量为基料重量的3％。
进一步的是，在步骤B中，所述魔芋精粉的添加量为基料重量的0.6％。
进一步的是，在步骤B中，所述碳酸钠的添加量为基料重量的0.4％。
进一步的是，在步骤B中，所述食用盐的添加量为基料重量的1.4％。
进一步的是，在步骤B中，所述和面水的添加量为基料重量的35％。
进一步的是，在步骤B中，所述和面水的温度为25℃。
进一步的是，在步骤C中，将面团放入盆中，盖上保鲜膜，保持相对的湿度，静止20min。
本发明的有益效果：本发明所述的马铃薯面条的加工方法将小麦粉、马铃薯淀粉、挤压膨化马铃薯粉按照一定比例混合成基料，然后在基料中加入适量的添加剂混匀后加和面水搅拌揉搓得到面团，将面团放入盆中，盖上保鲜膜，保持相对的湿度，静止18-22min；面团发酵好后，调整压面机的缝隙，面团缓慢放入压面机中控制同一方向压片，反复折叠3～4次，最后将压好后的面条放入面条机中进行切条得到湿面条；把湿面条晾晒干燥得到马铃薯面条，利用本发明所述的马铃薯面条加工方法加工出来的面条色泽稍亮，韧性较优，有弹性带咬劲、结构紧密且不易断条，不易浑汤，其中少量食盐的添加可调味又可防止湿面条酸败；食用碱可以增强面筋作用，不易浑汤，具有独特风味还可延长保质期；魔芋精粉在碱性环境下可形成稳定性凝胶，提高面条的品质，不混汤不断条；谷朊粉增加面条的韧性，使之有咬劲口感好，增强面条的优良加工性能，是一种适合加工生产的优良配方，大大提高马铃薯粉面条生产率，是推动马铃薯主食化的有效途径，利用本发明所述的马铃薯面条的加工方法加工出的马铃薯面条感官较好、断条率较低、蒸煮损失率较低，可以做到三者兼顾，面条品质较高。
具体实施方式
该马铃薯面条的加工方法，包括以下步骤：
A、制备基料；所述基料由小麦粉、马铃薯淀粉、挤压膨化马铃薯粉混合而成，各组分的重量配比如下：马铃薯淀粉15-25％，挤压膨化马铃薯粉15-25％，余量为小麦粉；
B、制备面团；将制得的基料加入适量的添加剂混匀后加和面水搅拌揉搓得到面团，所述添加剂包括谷朊粉、魔芋精粉、碳酸钠、食用盐；所述谷朊粉的添加量为基料重量的2-4％，所述魔芋精粉的添加量为基料重量的0.5-0.7％，所述碳酸钠的添加量为基料重量的 0.3-0.5％，所述食用盐的添加量为基料重量的1.3-1.5％，所述和面水的添加量为基料重量的 33-37％；
C、面团发酵；将面团放入盆中，盖上保鲜膜，保持相对的湿度，静止18-22min；
D、压片与切条；面团发酵好后，调整压面机的缝隙，面团缓慢放入压面机中控制同一方向压片，反复折叠3～4次，最后将压好后的面条放入面条机中进行切条得到湿面条；
E、干燥；把湿面条晾晒干燥得到马铃薯面条。
本发明所述的马铃薯面条的加工方法将小麦粉、马铃薯淀粉、挤压膨化马铃薯粉按照一定比例混合成基料，然后在基料中加入适量的添加剂混匀后加和面水搅拌揉搓得到面团，将面团放入盆中，盖上保鲜膜，保持相对的湿度，静止18-22min；面团发酵好后，调整压面机的缝隙，面团缓慢放入压面机中控制同一方向压片，反复折叠3～4次，最后将压好后的面条放入面条机中进行切条得到湿面条；把湿面条晾晒干燥得到马铃薯面条，利用本发明所述的马铃薯面条加工方法加工出来的面条色泽稍亮，韧性较优，有弹性带咬劲、结构紧密且不易断条，不易浑汤，其中少量食盐的添加可调味又可防止湿面条酸败；食用碱可以增强面筋作用，不易浑汤，具有独特风味还可延长保质期；魔芋精粉在碱性环境下可形成稳定性凝胶，提高面条的品质，不混汤不断条；谷朊粉增加面条的韧性，使之有咬劲口感好，增强面条的优良加工性能，是一种适合加工生产的优良配方，大大提高马铃薯粉面条生产率，是推动马铃薯主食化的有效途径，利用本发明所述的马铃薯面条的加工方法加工出的马铃薯面条感官较好、断条率较低、蒸煮损失率较低，可以做到三者兼顾，面条品质较高。
实施例
A、制备基料；所述基料由小麦粉、马铃薯淀粉、挤压膨化马铃薯粉混合而成，各组分的重量配比如下：马铃薯淀粉20％，挤压膨化马铃薯粉20％，小麦粉60％；
B、制备面团；将制得的基料加入适量的添加剂混匀后加水温为25℃的和面水搅拌揉搓得到面团，所述添加剂包括谷朊粉、魔芋精粉、碳酸钠、食用盐；所述谷朊粉的添加量为基料重量的3％，所述魔芋精粉的添加量为基料重量的0.6％，所述碳酸钠的添加量为基料重量的 0.4％，所述食用盐的添加量为基料重量的1.4％，所述和面水的添加量为基料重量的35％；
C、面团发酵；将面团放入盆中，盖上保鲜膜，保持相对的湿度，静止20min；
D、压片与切条；面团发酵好后，调整压面机的缝隙，面团缓慢放入压面机中控制同一方向压片，反复折叠3～4次，最后将压好后的面条放入面条机中进行切条得到湿面条；
E、干燥；把湿面条晾晒干燥得到马铃薯面条。
将得到的马铃薯面条按照如下表1所述的马铃薯面条感官评价标准进行面条感官评测，并计算断条率、蒸煮损失率：
表1马铃薯面条感官评价标准
面条最佳蒸煮时间的测定：将15根同一配方的面条放入烧开的水中开始计时间，从第 3.5min起，间隔20s挑出1根面条，用手掐断。仔细查看面条中间的白色硬芯，白芯消失的时间即为面条的最佳蒸煮时间。不同配方烹调时间不一样，为求试验的精确性，减小误差，依照上述方法分别测出不同配方面条的最佳蒸煮时间，并记录。
面条熟断条率的测定：在铝锅中掺入一定量的冷水，用电磁炉高温加热至沸腾。再抽取30根长短一致的面条放入盛有样品50倍沸水的铝锅中，达到蒸煮时间后轻轻挑出面条。计算此配方的熟断条率，获得试验指标面条熟断条率的结果然后进行分析。
熟断条率(％)＝(断面条根数/30)×100％
面条蒸煮损失的测定：在铝锅中加入500g冷水，电磁炉加热至沸腾，将事先准确称取的 10g面条放入沸水中煮至蒸煮时间，挑出面条。用电子天秤称取50g面汤放入不锈钢小盆中，调节干燥箱温度到105℃，达到预设温度后放进干燥箱里烘干至恒重量。
蒸煮损失(％)＝[(50g面汤干物重×10)/煮前面条质量]×100％
其测定结果如下所述
有上述测定结构可知，利用本发明所述的马铃薯面条的加工方法加工出的马铃薯面条感官较好、断条率较低、蒸煮损失率较低，可以做到三者兼顾，面条品质较高，马铃薯面条色泽稍亮，韧性较优，有弹性带咬劲、结构紧密且不易断条，不易浑汤，其中少量食盐的添加可调味又可防止湿面条酸败；食用碱可以增强面筋作用，不易浑汤，具有独特风味还可延长保质期；魔芋精粉在碱性环境下可形成稳定性凝胶，提高面条的品质，不混汤不断条；谷朊粉增加面条的韧性，使之有咬劲口感好，增强面条的优良加工性能，是一种适合加工生产的优良配方，大大提高马铃薯粉面条生产率，是推动马铃薯主食化的有效途径。
Claims (9)
1.一种马铃薯面条的加工方法，其特征在于包括以下步骤：
A、制备基料；所述基料由小麦粉、马铃薯淀粉、挤压膨化马铃薯粉混合而成，各组分的重量配比如下：马铃薯淀粉15-25％，挤压膨化马铃薯粉15-25％，余量为小麦粉；
B、制备面团；将制得的基料加入适量的添加剂混匀后加和面水搅拌揉搓得到面团，所述添加剂包括谷朊粉、魔芋精粉、碳酸钠、食用盐；所述谷朊粉的添加量为基料重量的2-4％，所述魔芋精粉的添加量为基料重量的0.5-0.7％，所述碳酸钠的添加量为基料重量的0.3-0.5％，所述食用盐的添加量为基料重量的1.3-1.5％，所述和面水的添加量为基料重量的33-37％；
C、面团发酵；将面团放入盆中，盖上保鲜膜，保持相对的湿度，静止18-22min；
D、压片与切条；面团发酵好后，调整压面机的缝隙，面团缓慢放入压面机中控制同一方向压片，反复折叠3～4次，最后将压好后的面条放入面条机中进行切条得到湿面条；
E、干燥；把湿面条晾晒干燥得到马铃薯面条。
2.根据权利要求1所述的马铃薯面条的加工方法，其特征在于：在步骤A中，所述马铃薯淀粉20％，挤压膨化马铃薯粉20％，余量为小麦粉。
3.根据权利要求1所述的马铃薯面条的加工方法，其特征在于：在步骤B中，所述谷朊粉的添加量为基料重量的3％。
4.根据权利要求1所述的马铃薯面条的加工方法，其特征在于：在步骤B中，所述魔芋精粉的添加量为基料重量的0.6％。
5.根据权利要求1所述的马铃薯面条的加工方法，其特征在于：在步骤B中，所述碳酸钠的添加量为基料重量的0.4％。
6.根据权利要求1所述的马铃薯面条的加工方法，其特征在于：在步骤B中，所述食用盐的添加量为基料重量的1.4％。
7.根据权利要求1所述的马铃薯面条的加工方法，其特征在于：在步骤B中，所述和面水的添加量为基料重量的35％。
8.根据权利要求2所述的马铃薯面条的加工方法，其特征在于：在步骤B中，所述和面水的温度为25℃。
9.根据权利要求1所述的马铃薯面条的加工方法，其特征在于：在步骤C中，将面团放入盆中，盖上保鲜膜，保持相对的湿度，静止20min。
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| CN114009670A (zh) * | 2021-11-12 | 2022-02-08 | 辽宁大学 | 一种马铃薯全粉面条的生产方法 |
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