CN113170857B - 一种花色苷保全率高的紫薯面条及其制作方法 - Google Patents
一种花色苷保全率高的紫薯面条及其制作方法 Download PDFInfo
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- CN113170857B CN113170857B CN202010773126.8A CN202010773126A CN113170857B CN 113170857 B CN113170857 B CN 113170857B CN 202010773126 A CN202010773126 A CN 202010773126A CN 113170857 B CN113170857 B CN 113170857B
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- sweet potato
- purple sweet
- noodles
- dough
- fermentation
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Abstract
本发明公开了一种花色苷保全率高的紫薯面条及其制作方法,该方法包括以下工艺步骤:紫薯经先后两次发酵后,与谷朊粉、甘薯多酚、葛根黄酮、高筋粉混合,经和面、醒面、压面、切面、干燥得紫薯面条。本发明的紫薯面条在保持面条蒸煮品质、口感品质等前提下,还充分保留了紫薯原料中花色苷的含量与活性,提升了紫薯面条营养品质。此外,紫薯原料经发酵处理后,除了花色苷外,还充分游离出去氢表雄酮、果胶等功效成分,赋予了紫薯面条增强免疫力、防止心血管系统疾病、预防癌症等多种营养保健功效,为市场和消费者提供了高品质紫薯面条产品。
Description
技术领域
本发明涉及紫薯面条制作领域,具体涉及一种花色苷保全率高的紫薯面条及其制作方法。
背景技术
甘薯(Ipomoea batatas Lam.)属于旋花科(Convolvulaceae),甘薯属,是一种一年或多年生蔓生草本,是我国主要栽培种植的农作物之一,年产量约8000万吨,占世界总产量75%以上。研究表明,100g甘薯中所含热量、蛋白质、脂肪、磷铁与米饭和熟面没有明显差异,但粗纤维、钙,特别是维生素A含量远远高于米饭和熟面,由此说明甘薯营养较为均衡,其营养价值可与传统主食相媲美。此外,甘薯还具有减肥、预防糖尿病、预防心血管系统疾病、降低胆固醇和抗癌等多种保健功效。目前我国甘薯鲜销占比较高,甘薯加工转化率不到50%,甘薯加工以淀粉及淀粉类初级产品为主,甘薯深加工技术及产品较为缺乏。
世界范围内,面条已有2000余年制作与食用历史,因其具有制作简单、烹饪快捷、食用方便、营养丰富、经济实惠的特点与优势,成为中国及亚洲其它一些国家和地区常见与食用的主食产品。在长期的社会发展历程中,面制品加工方式及种类与不同区域的文化、生活环境与习惯结合形成了种类繁多的面条制品,如中国的炸酱面、烩面、热干面;日本的乌冬面;意大利的意面等。面条的加工也随着人类文明和科技进步,实现了从手工制作到半手工制作最终到全机械化制作的演变,生产方式也从家庭自产式、作坊式到规模化工业化生产的转变。随着我国经济社会发展和人民生活水平提高,对于营养功能型面条制品需求越来越旺盛,这也是今后面条加工行业研发与生产的主流方向。
花色苷又称花色素,是一类广泛存在于植物中的水溶性天然色素,属类黄酮化合物,主要以糖苷形式存在,常与一个或多个葡萄糖、鼠李糖、阿拉伯糖等通过糖苷键相连。此外,花色苷还具有清除自由基、抗氧化、抗衰老、消炎、抗癌以及预防心血管系统疾病等多种生理功效,现已被广泛用于食品、保健品、药品和化妆品等领域。
作为甘薯中的一种,紫薯在面条中也已经得到应用,例如CN103461824A公开的一种紫薯面条及制备方法。然而,由于花色苷本身性质的原因,从植物组织中分离提取的花色苷易受pH、温度、浓度、光照、氧化剂、还原剂、金属离子、防腐剂、杀菌方式等因素的影响,变得不稳定、易降解,保全率均会相当程度下降。
例如,许明秀等在“关于果实中花色苷提取和稳定性的研究”(果树资源学报,2020,1(4):60-65)中测得,巴氏杀菌法就可以使红树莓果汁的花色苷含量减少18.5%。再如郭耀东在研究葡萄皮花色苷稳定性时发现随着温度升高花色苷降解速度加快,40℃下6h相对保存率为58.81%,当温度达到80℃时放置2.5h后相对保存率降至33.98%。再如,管敬喜等在“野生毛葡萄渣花色苷稳定性研究”(食品科技,2017,第42卷,第12期)中,测得苯甲酸钠、山梨酸钾在0.01%浓度下即能将花色苷的含量显著降低(吸光度从0.47降低至0.40左右)。
因此,将其直接添加于面粉中生产面条时保全率很低。因此亟需一种紫薯面条制作方法以使其制作的些薯面条具有较高的花色苷保全率。
发明内容
本发明的目的在于提供一种花色苷保全率高的紫薯面条制作方法,紫薯原料于温和条件下经适度发酵处理后,实现花色苷、去氢表雄酮、果胶等功效成分的充分游离,获得紫薯全粉悬浮液,并以此原料,添加谷朊粉、甘薯多酚、葛根黄酮、高筋粉等原料,制作紫薯面条。该紫薯面条中花色苷、去氢表雄酮、多酚、果胶含量均较高,使得该产品具有较强抗氧化、清除自由基以及增强免疫力、延缓衰老、预防心血管系统疾病等多种保健生理功效,此外,自紫薯全粉悬浊液至紫薯面条,始终呈现红色,提升了紫薯面条外观品质;蒸煮过程中紫薯面条的断条率、蒸煮损失率等均符合国家相关标准,满足了当前市场和消费者对于营养保健型紫薯面条营养品质、外观品质、蒸煮品质的需求。
为达到上述发明目的,本发明提供花色苷保全率高的紫薯面条制作方法,其包含如下工艺步骤:
S1:紫薯全粉悬浊液制备
(1)原料预处理:新鲜紫薯经分选、整理、清洗、去皮后,切片至厚度1-2cm,于1.2-1.6Mpa过热蒸汽下处理60-90s,取出冷却,备用。
(2)紫薯浆液制备:将步骤(1)处理后紫薯片经斩拌、粉碎至体积平均粒径50-100μm,并调整其固形物含量为30-40%,密封包装后于15-25℃,200-800Mpa下处理30-60min,5-15℃下静置8-20h,得紫薯浆液,备用。
(3)一次发酵:按质量体积比向步骤(2)制得紫薯浆液中添加1-3%脱脂蚕蛹粉、0.2-0.5%葡萄糖,充分搅拌后按体积比接种2-10%植物乳杆菌悬浮液,于18-25℃,发酵时间20-60h。植物乳杆菌悬浮液中植物乳杆菌浓度为3-8×108cfu/mL,发酵液最终pH为4.0-6.0。
(4)二次发酵:按质量体积比向步骤(3)发酵液中加入0.5-2%大豆卵磷脂、0.1-1.0%L-半胱氨酸,搅拌均匀后按体积比接种0.5-2%啤酒酵母,8-15℃下发酵培养10-24h。
(5)辐照处理:将步骤(4)二次发酵产物进行辐照处理,辐照剂量为2-10KGy。
(6)筛分:用NaHCO3溶液调节步骤(5)辐照处理后酵母发酵产物pH至5.5-7.0后,胶体磨粉碎至粒径40-80μm,过200-600目筛2-6次,收集滤出悬浊液得紫薯全粉悬浊液,备用。
S2:以S1中最终紫薯全粉悬浊液的体积为基准,按质量体积比取3-8%谷朊粉、0.1-1%甘薯多酚、0.05-0.5%葛根黄酮、2-6%食用盐、200-300%高筋粉。
S3:将S2中谷朊粉、甘薯多酚、葛根黄酮按比例依次加入紫薯全粉悬浊液中,充分搅拌,20000-30000r/min下均2-5min后,室温下静置60-120min,再按比例加入食用盐、高筋粉,充分搅拌,于0.01-0.05Mpa下真空和面30-60min,至最终含水量30-38%。
S4:将S3真空和面后的面团于10-20℃,相对湿度85-95%,0.11-0.15Mpa密闭条件下加压醒发30-90min。
S5:将步骤S4醒发后面团置于揉面机中,揉面20-50min,并于20-30℃,相对湿度80-90%下二次醒发30-60min。
S6:将步骤S5醒发后面团置于压面机中,调节压辊线速度至10-20m/min,面团先后经7-11次辊压,此过程中由大到小调节压辊之间间隙,最终面带厚度为1.2-1.8mm,且面带置于20-30℃,相对湿度80-90%的密闭环境中放置10-30min后,将面带根据需求切成圆形或条形,得面条。
S7:将步骤S6中面条进行干燥、包装即得紫薯面条成品。
优选地,所述甘薯多酚是以甘薯茎尖为原料提取,纯度大于80%。
优选地,所述葛根黄酮,是以野葛提取葛粉过程中产生废液为原料提取,纯度大于70%。
本发明还要求保护由上述任一方法制得的花色苷保全率高的紫薯面条。
优选地,所述紫薯面条中花色苷含量大于30mg/100g。本发明的有益技术效果:
1.本发明以紫薯为原料,通过发酵工艺充分游离紫薯中花色苷、去氢表雄酮、果胶等功能成分,并以此发酵处理后紫薯为原料制作紫薯面条,丰富了甘薯加工产品和面条制品种类,满足了市场和消费者对于营养保健型主食产品需求。
2.本发明中所涉技术工艺均未对花色苷稳定性产生负面影响,最终产品亦呈弱酸性条件,有效保障了紫薯面条红色的外观品质。
3.本发明通过对紫薯原料进行瞬时过热蒸汽处理,起到了部分糊化、灭酶、减菌效果,同时不影响花色苷稳定性,配合超高压处理,可有效破坏细胞壁结构、游离紫薯细胞中淀粉、蛋白质等营养成分,破坏细胞壁中果胶与纤维素、半纤维的共价键合,同时也最大程度杀灭紫薯原料中微生物,便于进一步发酵处理。
4.本发明通过对减菌处理后紫薯浆液的植物乳杆菌、酵母连续适度发酵处理,不仅对淀粉进行了部分改性,降低了淀粉聚合度、减少了支链淀粉含量,提升了淀粉溶解度,还实现了花色苷、果胶、去氢表雄酮等功效成分最大程度游离富集。此外,植物乳杆菌发酵还维持了紫薯全粉悬浊液酸性环境、保障了花色苷结构和颜色稳定性;酵母适度发酵降低了紫薯全粉悬浊液中葡萄糖、麦芽糖、果糖等单糖含量,一定程度上降低紫薯面条GI值,酵母的快速增值,也提升了紫薯全粉中蛋白质含量。
5.本发明通过对发酵后紫薯全粉悬浊液进行辐照和筛分处理,进一步破坏淀粉、不溶性膳食纤维化学键,降低少量大分子淀粉、不溶性膳食纤维分子量,增加果胶等可溶性膳食纤维含量,此外,辐照处理还可杀灭植物乳杆菌、酵母等微生物,保证在面条制作过程中面团品质稳定性。筛分处理,可筛除绝大部分不溶性膳食纤维,保证面条制品的蒸煮品质。
6.本发明在面条制作过程中添加甘薯多酚、葛根黄酮等功效成分,提升了面条制品抗氧化活性,也最大程度保障了花色苷稳定性,提升了紫薯面条中花色苷保全率,也提升了紫薯面条营养品质。
7.本发明所涉技术工艺中,基本无废弃物产生,无副产物产生,实现了紫薯原料全利用。
8.在制作上述面条的过程中,花色苷的总保全率高达90%,面条中的花色苷含量高达30mg/100g。
具体实施方式
实施例1:
一种花色苷保全率高的紫薯面条制作方法,包括以下工艺步骤:
S1:紫薯全粉悬浊液制备
(1)原料预处理:新鲜紫薯经分选、整理、清洗、去皮后,切片至厚度2cm,于1.6Mpa过热蒸汽下处理60s,取出冷却,备用。
(2)紫薯浆液制备:将步骤(1)处理后紫薯片经斩拌、粉碎至体积平均粒径50μm,并调整其固形物含量为30%,密封包装后于15℃,500Mpa下处理50min,5℃下静置15h,得紫薯浆液,备用。
(3)一次发酵:按质量体积比向步骤(2)制得紫薯浆液中添加3%脱脂蚕蛹粉、0.5%葡萄糖,充分搅拌后按体积比接种10%植物乳杆菌悬浮液,于18℃,发酵时间40h。植物乳杆菌悬浮液中植物乳杆菌浓度为8×108cfu/mL,发酵液最终pH为5.5。
(4)二次发酵:按质量体积比向步骤(3)发酵液中加入2%大豆卵磷脂、1.0%L-半胱氨酸,搅拌均匀后按体积比接种0.5%啤酒酵母,10℃下发酵培养18h。
(5)辐照处理:将步骤(4)二次发酵产物进行辐照处理,辐照剂量为6KGy。
(6)筛分:用NaHCO3溶液调节步骤(5)辐照处理后酵母发酵产物pH至6.5后,胶体磨粉碎至粒径40μm,过400目筛4次,收集滤出悬浊液得紫薯全粉悬浊液,备用。
S2:以S1中最终紫薯全粉悬浊液的体积为基准,按质量体积比取5%谷朊粉、0.5%甘薯多酚、0.2%葛根黄酮、4%食用盐、300%高筋粉。
S3:将S2中谷朊粉、甘薯多酚、葛根黄酮按比例依次加入紫薯全粉悬浊液中,充分搅拌,25000r/min下均3min后,室温下静置80min,再按比例加入食用盐、高筋粉,充分搅拌,于0.01Mpa下真空和面30min,至最终含水量35%。
S4:将S3真空和面后的面团于10℃,相对湿度85%,0.12Mpa密闭条件下加压醒发50min。
S5:将步骤S4醒发后面团置于揉面机中,揉面30min,并于20℃,相对湿度80%下二次醒发60min。
S6:将步骤S5醒发后面团置于压面机中,调节压辊线速度至10m/min,面团先后经9次辊压,此过程中由大到小调节压辊之间间隙,最终面带厚度为1.5mm,且面带置于20℃、相对湿度80%的密闭环境中放置20min后,将面带根据需求切成圆形或条形,得面条。
S7:将步骤S6中面条进行干燥、包装即得紫薯面条成品。
优选的,所述步骤S2中甘薯多酚是以甘薯茎尖为原料提取纯化,纯度大于80%。
优选的,所述步骤S2中葛根黄酮,是以野葛提取葛粉过程中产生废液为原料提取纯化,纯度大于70%。
优选的,所述步骤S7中紫薯面条花色苷含量大于30mg/100g,花色苷保全率大于90%。
实施例2:
一种花色苷保全率高的紫薯面条制作方法,包括以下工艺步骤:
S1:紫薯全粉悬浊液制备
(1)原料预处理:新鲜紫薯经分选、整理、清洗、去皮后,切片至厚度1.5cm,于1.5Mpa过热蒸汽下处理80s,取出冷却,备用。
(2)紫薯浆液制备:将步骤(1)处理后紫薯片经斩拌、粉碎至体积平均粒径80μm,并调整其固形物含量为38%,密封包装后于20℃,700Mpa下处理60min,10℃下静置20h,得紫薯浆液,备用。
(3)一次发酵:按质量体积比向步骤(2)制得紫薯浆液中添加2%脱脂蚕蛹粉、0.3%葡萄糖,充分搅拌后按体积比接种8%植物乳杆菌悬浮液,于20℃,发酵时间50h。植物乳杆菌悬浮液中植物乳杆菌浓度为5×108cfu/mL,发酵液最终pH为4.0。
(4)二次发酵:按质量体积比向步骤(3)发酵液中加入1%大豆卵磷脂、0.5%L-半胱氨酸,搅拌均匀后按体积比接种1%啤酒酵母,15℃下发酵培养24h。
(5)辐照处理:将步骤(4)二次发酵产物进行辐照处理,辐照剂量为10KGy。
(6)筛分:用NaHCO3溶液调节步骤(5)辐照处理后酵母发酵产物pH至5.5后,胶体磨粉碎至粒径50μm,过600目筛6次,收集滤出悬浊液得紫薯全粉悬浊液,备用。
S2:以S1中最终紫薯全粉悬浊液的体积为基准,按质量体积比取8%谷朊粉、1.0%甘薯多酚、0.5%葛根黄酮、6%食用盐、240%高筋粉。
S3:将S2中谷朊粉、甘薯多酚、葛根黄酮按比例依次加入紫薯全粉悬浊液中,充分搅拌,30000r/min下均5min后,室温下静置120min,再按比例加入食用盐、高筋粉,充分搅拌,于0.02Mpa下真空和面50min,至最终含水量38%。
S4:将S3真空和面后的面团于15℃,相对湿度90%,0.15Mpa密闭条件下加压醒发90min。
S5:将步骤S4醒发后面团置于揉面机中,揉面50min,并于25℃,相对湿度85%下二次醒发45min。
S6:将步骤S5醒发后面团置于压面机中,调节压辊线速度至15m/min,面团先后经11次辊压,此过程中由大到小调节压辊之间间隙,最终面带厚度为1.8mm,且面带置于25℃、相对湿度85%的密闭环境中放置30min后,将面带根据需求切成圆形或条形,得面条。
S7:将步骤S6中面条进行干燥、包装即得紫薯面条成品。
优选的,所述步骤S2中甘薯多酚是以甘薯茎尖为原料提取纯化,纯度大于80%。
优选的,所述步骤S2中葛根黄酮,是以野葛提取葛粉过程中产生废液为原料提取纯化,纯度大于70%。
优选的,所述步骤S7中紫薯面条花色苷含量大于30mg/100g,花色苷保全率大于90%。
实施例3:
一种花色苷保全率高的紫薯面条制作方法,包括以下工艺步骤:
S1:紫薯全粉悬浊液制备
(1)原料预处理:新鲜紫薯经分选、整理、清洗、去皮后,切片至厚度1cm,于1.2Mpa过热蒸汽下处理90s,取出冷却,备用。
(2)紫薯浆液制备:将步骤(1)处理后紫薯片经斩拌、粉碎至体积平均粒径100μm,并调整其固形物含量为40%,密封包装后于25℃,200Mpa下处理30min,15℃下静置8h,得紫薯浆液,备用。
(3)一次发酵:按质量体积比向步骤(2)制得紫薯浆液中添加1%脱脂蚕蛹粉、0.2%葡萄糖,充分搅拌后按体积比接种2%植物乳杆菌悬浮液,于25℃,发酵时间20h。植物乳杆菌悬浮液中植物乳杆菌浓度为3×108cfu/mL,发酵液最终pH为6.0。
(4)二次发酵:按质量体积比向步骤(3)发酵液中加入0.5%大豆卵磷脂、0.1%L-半胱氨酸,搅拌均匀后按体积比接种2%啤酒酵母,8℃下发酵培养15h。
(5)辐照处理:将步骤(4)二次发酵产物进行辐照处理,辐照剂量为2KGy。
(6)筛分:用NaHCO3溶液调节步骤(5)辐照处理后酵母发酵产物pH至7.0后,胶体磨粉碎至粒径80μm,过200目筛2次,收集滤出悬浊液得紫薯全粉悬浊液,备用。
S2:以S1中最终紫薯全粉悬浊液的体积为基准,按质量体积比取3%谷朊粉、0.1%甘薯多酚、0.05%葛根黄酮、2%食用盐、200%高筋粉。
S3:将S2中谷朊粉、甘薯多酚、葛根黄酮按比例依次加入紫薯全粉悬浊液中,充分搅拌,20000r/min下均2min后,室温下静置60min,再按比例加入食用盐、高筋粉,充分搅拌,于0.05Mpa下真空和面60min,至最终含水量30%。
S4:将S3真空和面后的面团于20℃,相对湿度95%,0.11Mpa密闭条件下加压醒发30min。
S5:将步骤S4醒发后面团置于揉面机中,揉面20min,并于30℃,相对湿度90%下二次醒发30min。
S6:将步骤S5醒发后面团置于压面机中,调节压辊线速度至20m/min,面团先后经7次辊压,此过程中由大到小调节压辊之间间隙,最终面带厚度为1.2mm,且面带置于30℃、相对湿度90%的密闭环境中放置10min后,将面带根据需求切成圆形或条形,得面条。
S7:将步骤S6中面条进行干燥、包装即得紫薯面条成品。
优选的,所述步骤S2中甘薯多酚是以甘薯茎尖为原料提取纯化,纯度大于80%。
优选的,所述步骤S2中葛根黄酮,是以野葛提取葛粉过程中产生废液为原料提取纯化,纯度大于70%。
优选的,所述步骤S7中紫薯面条花色苷含量大于30mg/100g,花色苷保全率大于90%。
对比例1:步骤S1中未经一次发酵处理,其他步骤和参数与实施例1相同。
对比例2:步骤S1中未经二次发酵,其他步骤和参数与实施1相同。
对比例3:采用以下配方替代步骤S2中原料配比,其他步骤和参数与实施例2相同:以S1中最终紫薯全粉悬浊液的体积为基准,按质量体积比取4%谷朊粉、2%食用盐、200%高筋粉。
对比例4:未经步骤S5揉面与二次醒发,其他步骤和参数与实施例3相同。
检测结果:
对上述实施例1-3和对比例1-4制得的紫薯面条中花色苷含量(分光光度法)、去氢表雄酮含量(高效液相法)、果胶含量(咔唑硫酸法)、GI值(体外消化酶解)、花色苷保全率、熟面条断条率(沸水中煮5min后测定)进行测定,其结果如下表所示:
计算公式:
花色苷含量=紫薯面条中花色苷含量÷紫薯面条重量;
去氢表雄酮含量=紫薯面条中去氢表雄酮重量÷紫薯面条重量;
果胶含量=紫薯面条中果胶重量÷紫薯面条重量;
GI值=摄入甘薯全粉后120min血糖曲线下面积÷摄入当量葡萄糖后120min血糖曲线下面积×100%;
花色苷保全率=紫薯面条中花色苷总量÷制作此紫薯面条需紫薯原料中花色苷总量×100%;
熟面断条率=断条的面条数量÷总的面条数量×100%;
通过对比分析上述实施例1-3与对比例1-4的测定结果,不难看出,本发明在紫薯全粉悬浊液过程中,采用原料预处理、紫薯浆液制备、二次连续发酵、辐照处理、筛分等技术手段进行有序组合和反复改进、优化后,不仅充分游离出紫薯中花色苷、去氢表雄酮、果胶等功效成分,提升了紫薯全粉营养价值,降低了紫薯全粉悬浊液中不溶性膳食纤维、游离单糖含量以及淀粉聚合度,有效保障了以此紫薯全粉悬浊液为原料制作紫薯面条蒸煮品质与营养品质。此外,在面条制作过程中,亦通过真空和面、加压醒发、揉面并醒发、压面并醒发等技术手段进行有序组合和反复改进、优化后,提升了紫薯面条蒸煮品质。
该紫薯面条中花色苷含量大于30mg/100g、去氢表雄酮含量大于5mg/100g、果胶含量大于0.5%、GI值(血糖生成指数)小于55,花色苷保全率大于90%、熟面条断条率小于1%。这一技术进步在有效保证紫薯面条外观品质、蒸煮品质基础上,提升紫薯面条营养品质,赋予紫薯面条更多保健功能特性,满足了消费者对于营养健康型主食产品需求,也为功能型面条及主食产品开发提供了很好的借鉴作用。
其中,去氢表雄酮(Dehydroepiandrosterone,DHEA)又名脱氢表雄酮,化学名称为3β-羟基雄甾-5-烯-17-酮,分子式为C19H28O2,分子量为288.42。DHEA是人体血液循环中最为丰富的甾体物质,在人体内由肾上腺组织合成分泌,是多种激素合成的前体物质,会随年龄的增长而逐渐降低。许多医学研究证明,DHEA具有抗癌症、肥胖、糖尿病、免疫调节、保护神经、改善卵巢功能等多种生理功效,DHEA不仅参与多种甾体激素的合成,而且在调节生命代谢中发挥着重要作用,已广泛应用于临床、医药、保健品等领域。
本领域的技术人员应当明了,上述优选实施例只是对本发明的具体说明,并不构成对本发明的限制。根据需要可以对其进行多种改进、组合、亚组合以及变换,所有的改进、组合、亚组合、变换以及等效替换都落入在所附的权利要求的范围内。
Claims (5)
1.一种花色苷保全率高的紫薯面条制作方法,其特征在于,它包括以下工艺步骤:
S1:紫薯全粉悬浊液制备
(1)原料预处理:新鲜紫薯经分选、整理、清洗、去皮后,切片至厚度1-2cm,于1.2-1.6Mpa过热蒸汽下处理60-90s,取出冷却,备用;
(2)紫薯浆液制备:将步骤(1)处理后紫薯片经斩拌、粉碎至体积平均粒径50-100μm,并调整其固形物含量为30-40%,密封包装后于15-25℃,200-800Mpa下处理30-60min,5-15℃下静置8-20h,得紫薯浆液,备用;
(3)一次发酵:按质量体积比向步骤(2)制得紫薯浆液中添加1-3%脱脂蚕蛹粉、0.2-0.5%葡萄糖,充分搅拌后按体积比接种2-10%植物乳杆菌悬浮液,于18-25℃,发酵时间20-60h;植物乳杆菌悬浮液中植物乳杆菌浓度为3-8×108cfu/mL,发酵液最终pH为4.0-6.0;
(4)二次发酵:按质量体积比向步骤(3)发酵液中加入0.5-2%大豆卵磷脂、0.1-1.0%L-半胱氨酸,搅拌均匀后按体积比接种0.5-2%啤酒酵母,8-15℃下发酵培养10-24h;
(5)辐照处理:将步骤(4)二次发酵产物进行辐照处理,辐照剂量为2-10KGy;
(6)筛分:用NaHCO3溶液调节步骤(5)辐照处理后酵母发酵产物pH至5.5-7.0后,胶体磨粉碎至粒径40-80μm,过200-600目筛2-6次,收集滤出悬浊液得紫薯全粉悬浊液,备用;
S2:以S1中最终紫薯全粉悬浊液的体积为基准,按质量体积比取3-8%谷朊粉、0.1-1%甘薯多酚、0.05-0.5%葛根黄酮、2-6%食用盐、200-300%高筋粉;
S3:将S2中谷朊粉、甘薯多酚、葛根黄酮按比例依次加入紫薯全粉悬浊液中,充分搅拌,20000-30000r/min下均2-5min后,室温下静置60-120min,再按比例加入食用盐、高筋粉,充分搅拌,于0.01-0.05Mpa下真空和面30-60min,至最终含水量30-38%;
S4:将S3真空和面后的面团于10-20℃,相对湿度85-95%,0.11-0.15Mpa密闭条件下加压醒发30-90min;
S5:将步骤S4醒发后面团置于揉面机中,揉面20-50min,并于20-30℃,相对湿度80-90%下二次醒发30-60min;
S6:将步骤S5醒发后面团置于压面机中,调节压辊线速度至10-20m/min,面团先后经7-11次辊压,此过程中由大到小调节压辊之间间隙,最终面带厚度为1.2-1.8mm,且面带置于20-30℃,相对湿度80-90%的密闭环境中放置10-30min后,将面带根据需求切成圆形或条形,得面条;
S7:将步骤S6中面条进行干燥、包装即得紫薯面条成品。
2.根据权利要求1所述一种花色苷保全率高 的紫薯面条制作方法,其特征在于,所述甘薯多酚纯度大于80%,提取自甘薯茎尖。
3.根据权利要求1所述的一种花色苷保全率高 的紫薯面条制作方法,其特征在于,所述葛根黄酮纯度大于70%,提取自野葛提取葛粉过程中产生的废液。
4.一种花色苷保全率高的紫薯面条,其特征在于,由权利要求1至3中的任一制备方法制得。
5.根据权利要求4所述的花色苷保全率高 的紫薯面条,其特征在于,所述紫薯面条中花色苷含量大于30mg/100g。
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