CN113349334A - 一种富硒热干面条及其制备方法 - Google Patents
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供了一种富硒热干面条，涉及食品加工技术领域。本发明的富硒热干面条由富硒小麦粉、魔芋粉、苹果酸、食用碱和富硒水构成。本发明利用经苹果酸酸化膨化处理后的魔芋粉作为原料制成热干面，提高了面条的耐煮性，解决了热干面的黏连问题，同时减少制备过程中的硒损失，增强人体对硒的吸收。本发明还提供了所述富硒热干面条的制备方法，该方法工艺简单、成本低、对设备无较高要求，具有良好的规模工业化生产前景和巨大的经济价值。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种富硒热干面条。
背景技术
魔芋含有丰富的碳水化合物和维生素、葡甘聚糖等丰富的营养物质，具有减肥、降血压、降血糖、排毒通便、防癌补钙等功效。魔芋中的纤维能促进胃肠蠕动，润肠通便，防止便秘和减少肠对脂肪的吸收，有利于微量元素如硒的吸收。魔芋中所含的大量葡甘聚糖会吸水膨胀，食用后有饱腹感，有理想的减肥功效。
硒是人体必需的微量元素，参与合成人体内多种含硒酶和含硒蛋白，能提高人体免疫，促进淋巴细胞的增殖及抗体和免疫球蛋白的合成，对结肠癌、皮肤癌、肝癌、乳腺癌等多种癌症具有明显的抑制和防护的作用。硒的化学形式分无机硒和有机硒两种，它们的代谢途径、吸收方式各不相同。无机硒吸收前必须先与肠道中的有机配体结合,才能被机体吸收利用，且无机硒在代谢中是被动吸收。而有机硒(如植物和硒酵母中的硒代氨基酸)进入机体以后就以氨基酸的运输机制主动吸收。无机硒的吸收率仅能达到一半以上，而有机硒的吸收率可达90％以上。人体内小肠是主要的硒吸收部位，当前研究认为，硒在人体内有两个代谢库，一个是有机硒库，一个是无机硒库。当机体需要合成含硒生物活性物质时，可利用这两个库中的硒。硒进入机体后，主要通过钠泵主动转运至十二指肠和盲肠中，并以硒代甲硫氨酸(SeMet)和硒代半胱氨酸(Sec)形式被人体吸收。硒吸收后，通过血浆中的白蛋白等运输到全身各组织。硒的代谢较快，它能够不断地被吸收，再不断地排出去，因此人体需要不断地来补充硒元素。
现有的面条一般是小麦面粉为原料，加工为鲜面条或挂面，口感较好，但营养保健功效较差，已不能满足人们对健康食品的强烈需求。因此开发一种具有良好功能性和质构特性的热干面以在提高其保健功效的前提下提升产品口感，是本领域亟须解决的问题。
发明内容
为解决上述问题，本发明提供了一种成本低、制备时间短、口感好且具有营养保健功效的富硒热干面条，利用魔芋减少机体对硒的消耗，在代谢上相辅相成，起到良好的协同作用，提高机体对硒的利用能力，使肝脏中的硒蓄积量可成倍增加。所述富硒热干面条包括以下重量份的原料：
富硒小麦粉100份、魔芋粉0.5-1份、苹果酸3-5份、食用碱3-5份和富硒水35-40份。
进一步地，所述富硒热干面条中硒含量为0.04-0.10mg/kg。
进一步地，所述魔芋粉为魔芋精粉。
进一步地，所述富硒水为天然富硒矿泉水。
本发明还提供了所述富硒热干面条的制备方法，包括以下步骤：
(1)将苹果酸、魔芋粉与15份富硒水按比例混合均匀后搅拌制成膏状物，而后加入重量为魔芋粉20倍的富硒水，搅拌至糊状，得到酸化膨化的魔芋粉，然后加入食用碱将酸化膨化魔芋粉调至中性；
(2)将富硒小麦粉与酸化膨化魔芋粉混合加入剩余的富硒水揉搓制成面团；
在此条件下，可以减缓碱面条变质，且更有利于后续连续压延中面筋网络的形成；
(3)将面皮连续压延至6.0mm，以保证裹卷效果，然后定长30cm切断面皮；
(4)将面皮裹卷到直径为300mm进入醒发箱，在温度为30℃，湿度为85％的条件下醒发50min，醒发箱中加装灭菌装置，醒发完成后进行灭菌；
(5)将醒发后面皮再次连续压延至厚度为1.5mm，然后切成宽度为1.6mm的面丝，经传送带至煮面机，煮制25s；
(6)将煮制完成后的面丝沥干水分冷却2min、喷淋食用油、冷却2min、面条切断并搅拌分离、风冷至25℃，得到成品富硒热干面条。
进一步地，所述步骤(1)中，酸化膨化魔芋粉的粘度为5800mPas、浓度为0.5％、膨化时间为6min。
在此条件下，精粉膨化物的丝体与丝体之间不发生黏连现象，丝体光滑而呈半透明，丝体粗细均匀一致，丝体弹性好、不易断，成丝性状和成丝稳定性较好。
进一步地，所述步骤(2)在真空度为0.06MPa的条件下进行，揉搓时间为7.2min，面团含水量为35.3％。
与现有技术相比，本发明的有益技术效果：
1、本发明采用的以苹果酸酸化膨化魔芋粉工艺，较现有技术相比时间更短，不仅加快了魔芋粉的溶解速度，还能提高魔芋热干面条的生产效率，有利于进行大规模工业化生产。
2、本发明经酸化膨化后的魔芋粉能够降低煮熟面条冲洗水中总有机物含量(TOM值)和干物质蒸煮损失率，提高面条的耐煮性，煮时不浑汤不断节，熟后口感筋道，可以回锅再煮。
3、本发明经酸化膨化后的魔芋粉除去了魔芋粉的涩味和黏性，食用没有黏性，较现有的面条口感更加滑爽筋道，还能有效解决热干面的黏连现象，由此来降低热干面加工中食用油的添加量，降低能量摄入。
4、本发明酸化膨化后的魔芋精粉具有多孔结构，对水有极强的亲和力，在煮制过程中能吸收大量水分子，水分子进入空隙后体系体积增大把整个粉粒撑大，由于亲和力极强水分子不易逃脱，而达到锁水的作用。同时也可以包裹硒分子，减少硒损失，增强吸收。
5、本发明富硒热干面条中的硒主要来源于富硒面粉和富硒水，以无机硒和有机硒两种形态存在，能够参与蛋白的合成，具有较高的生物利用率和稳定性。其中主要为硒蛋白与硒多糖复合存在。硒蛋白多是具有生物活性的酶类，具有抗氧化、抗癌的功能活性；硒多糖为硒与多糖的结合物，兼具硒与多糖二者的活性，又更优于二者，可有效避免补充无机硒所引起的中毒，又保留了多糖的药理活性，不仅易被人体利用，是低成本补硒保健食品。
6、本发明的富硒热干面条仅采用少量酸化膨化魔芋粉即可达到改善面条口感、性能、品质等技术效果，面条制备成本低。
具体实施方式
实施例1
(1)取100kg含硒量0.020mg/kg的富硒小麦面粉和0.5kg魔芋粉，将魔芋粉放在容器中，加入与魔芋等重量的苹果酸，搅拌魔芋粉和苹果酸同时加15份富硒水使魔芋粉成膏状，然后加入魔芋重量20倍的含硒量0.080mg/kg富硒水，搅拌4-8分钟，使魔芋粉膨化成糊状，再用食用碱调节pH值为中性；
(2)将已经膨化的魔芋粉和富硒小麦面粉混合并加入剩余富硒水搅拌，得到富硒魔芋热干面条的面团；
(3)将制备的富硒热干面条的面团在真空条件下和面，后经醒发前面皮连续压延、定长切断面皮、裹卷面皮、恒温恒湿醒发、醒发后面皮连续压延、切丝、煮面、脱水冷却、喷食用油、冷却、切断、面条搅拌分离、风冷后即得含硒0.040mg/kg的富硒热干面条。
将制备的含硒0.040mg/kg的富硒热干面条进行二次煮制，时间为120s，并测得硒含量为0.035mg/kg。
实施例2
(1)取100kg含硒量0.030mg/kg富硒小麦面粉和0.5kg魔芋粉，将魔芋粉放在容器中，加入与魔芋等重量的苹果酸，搅拌魔芋粉和苹果酸同时加15份富硒水使魔芋粉成膏状，然后加入魔芋重量20倍的含硒量0.070mg/kg的富硒水，搅拌4-8分钟，使魔芋粉膨化成糊状，再用食用碱调节pH值为中性；
(2)将已经膨化的魔芋粉和富硒小麦面粉混合并加入剩余富硒水搅拌，得到富硒魔芋热干面条的面团；
(3)将制备的富硒热干面条的面团在真空条件下和面，后经醒发前面皮连续压延、定长切断面皮、裹卷面皮、恒温恒湿醒发、醒发后面皮连续压延、切丝、煮面、脱水冷却、喷食用油、冷却、切断、面条搅拌分离、风冷后即得含硒0.04mg/kg的富硒热干面条。
将制备的含硒0.040mg/kg的富硒热干面条进行二次煮制，时间为120s，并测得硒含量为0.035mg/kg。
实施例3
(1)取100kg含硒量0.040mg/kg富硒小麦面粉和0.5kg魔芋粉，将魔芋粉放在容器中，加入与魔芋等重量的苹果酸，搅拌魔芋粉和苹果酸同时加15份富硒水使魔芋粉成膏状，然后加入魔芋重量20倍的含硒量0.090mg/kg富硒水，搅拌4-8分钟，使魔芋粉膨化成糊状，再用食用碱调节pH值为中性；
(2)将已经膨化的魔芋粉和富硒小麦面粉混合并加入剩余富硒水搅拌，得到富硒魔芋热干面条的面团；
(3)将制备的富硒热干面条的面团在真空条件下和面，后经醒发前面皮连续压延、定长切断面皮、裹卷面皮、恒温恒湿醒发、醒发后面皮连续压延、切丝、煮面、脱水冷却、喷食用油、冷却、切断、面条搅拌分离、风冷后即得含硒0.060mg/kg的富硒热干面条。
将制备的含硒0.060mg/kg的富硒热干面条进行二次煮制，时间为120s，并测得硒含量为0.056mg/kg。
实施例4
(1)取100kg含硒量0.050mg/kg富硒小麦面粉和0.5kg魔芋粉，将魔芋粉放在容器中，加入与魔芋等重量的苹果酸，搅拌魔芋粉和苹果酸同时加15份富硒水使魔芋粉成膏状，然后加入魔芋重量20倍的含硒量0.230mg/kg富硒水，搅拌4-8分钟，使魔芋粉膨化成糊状，再用食用碱调节pH值为中性；
(2)将已经膨化的魔芋粉和富硒小麦面粉混合并加入剩余富硒水搅拌，得到富硒魔芋热干面条的面团；
将制备的富硒热干面条的面团在真空条件下和面，后经醒发前面皮连续压延、定长切断面皮、裹卷面皮、恒温恒湿醒发、醒发后面皮连续压延、切丝、煮面、脱水冷却、喷食用油、冷却、切断、面条搅拌分离、风冷后即得含硒0.10mg/kg的富硒热干面条。
将制备的含硒0.10mg/kg的富硒热干面条进行二次煮制，时间为120s，并测得硒含量为0.940mg/kg。
对比例1
同实施例1，不同之处在于，未加魔芋粉。
对比例2
同实施例2，不同之处在于，未加魔芋粉。
对比例3
同实施例3，不同之处在于，未加魔芋粉。
对比例4
同实施例4，不同之处在于，未加魔芋粉。
测试例1
分别对实施例1-4以及对比例1-4中得到的富硒热干面条一次煮制前、二次煮制前、二次煮制后的品质进行分析，结果如表1、表2、表3所示。
其中，各项指标的检测方法如下：
表面黏性：面条表面黏性的测定选用质构仪Cooked Lasagne程序，直径36mm的圆柱型探头。具体操作步骤：称取50g富硒热干面条，在1L蒸馏水中微沸状态下烹煮7min后捞出，沥水后平铺并于10min后测定其表面黏性。
硬度：称取25g富硒热干面条。在500mL蒸馏水中微沸状态下烹煮7min后捞出，沥水后平铺，在10min后取5根面条并排放在平台的中央，通过质构仪测定其硬度。
硒含量：总硒的测定方法参照GB 5009.93-2017标准中的氢化物原子荧光光谱法。无机硒的测定方法为：无机硒的最佳提取剂为0.1mol/L KH2PO4溶液，提取方法为：称取样品0.10g于离心管中，加入0.1mol/L KH2PO4溶液至3mL，于70℃、1500rpm条件下振荡提取30min，以3000rpm转速离心10min，0.45μm滤膜过滤后上机测定。测定仪器采用美国Waters2695分离单元+SAP-10预处理系统+AFS 930d原子荧光光谱仪(北京吉天仪器公司)联用仪；有机硒含量采用差减法计算，即有机硒含量＝总硒含量-无机硒含量。
小白鼠全血硒含量：选择体重在23g左右的健康清洁级小白鼠10只，饲喂本发明的富硒热干面条。21d后测定小白鼠全血硒含量。测定方法为：于试验第21天，将小白鼠麻醉后眼眶取血，将适量全血参照总硒的测定方法测定小白鼠全血硒含量。
表1一次煮制前品质指标测定结果
表2二次煮制前品质指标测定结果
表3二次煮制后品质指标测定结果
通过对比例1-4的检测结果可知，在相同硒添加量条件下，未添加魔芋粉的热干面其表面黏性上升而硬度下降，说明添加酸化魔芋粉有助于缓解黏连现象，从而降低加油量，能够降低能量摄入。另外，所有对比例结果都显示，在相同硒添加量条件下，未添加魔芋粉的热干面相较于添加魔芋粉的热干面，其在体内硒的吸收呈下降趋势，而无机硒的损失呈上升趋势，这表明添加魔芋粉有助于促进硒的吸收和减少硒的损失，尤其是无机硒的损失。
本文中应用了具体个例对本发明的原理及实施方式进行了阐述，以上实施例的说明只是用于帮助理解本发明的方法及其核心思想；同时，对于本领域的一般技术人员，依据本发明的思想，在具体实施方式及应用范围上均会有改变之处。综上所述，本说明书内容不应理解为对本发明的限制。
Claims (7)
1.一种富硒热干面条，其特征在于，包括以下重量份的原料：
富硒小麦粉100份、魔芋粉0.5-1份、苹果酸3-5份、食用碱3-5份和富硒水35-40份。
2.根据权利要求1所述的富硒热干面条，其特征在于，所述富硒热干面条中硒含量为0.04-0.10mg/kg。
3.根据权利要求1所述的富硒热干面条，其特征在于，所述魔芋粉为魔芋精粉。
4.根据权利要求1所述的富硒热干面条，其特征在于，所述富硒水为天然富硒矿泉水。
5.权利要求1-4任一项所述富硒热干面条的制备方法，其特征在于，包括以下步骤：
(1)将苹果酸、魔芋粉与15份富硒水按比例混合均匀后搅拌制成膏状物，然后重量为魔芋粉20倍富硒水，搅拌至糊状，得到酸化膨化的魔芋粉，然后加入食用碱将酸化膨化魔芋粉调至中性；
(2)将富硒小麦粉与步骤(1)制备的酸化膨化魔芋粉混合，再加入剩余富硒水揉搓制成面团；
(3)将面皮连续压延至6.0mm，以保证裹卷效果，然后定长30cm切断面皮；
(4)将面皮裹卷到直径为300mm进入醒发箱，在温度为30℃，湿度为85％的条件下醒发50min，醒发箱中加装灭菌装置，醒发完成后进行灭菌；
(5)将醒发后面皮再次连续压延至厚度为1.5mm，然后切成宽度为1.6mm的面丝，经传送带至煮面机，煮制25s；
(6)将煮制完成后的面丝沥干水分冷却2min、喷淋食用油、冷却2min、面条切断并搅拌分离、风冷至25℃，得到成品富硒热干面条。
6.根据权利要求5所述的富硒热干面条的制备方法，其特征在于，所述步骤(1)中，酸化膨化魔芋粉的粘度为5800mPas、浓度为0.5％、膨化时间为6min。
7.根据权利要求5所述的富硒热干面条的制备方法，其特征在于，所述步骤(2)在真空度为0.06MPa的条件下进行，揉搓时间为7.2min，面团含水量为35.3％。
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