CN114209009B - 一种养心菜加工功能性速食面的方法 - Google Patents
一种养心菜加工功能性速食面的方法 Download PDFInfo
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Abstract
本发明涉及一种利用养心菜加工功能性速食面的方法，其特征在于，包括以下步骤：将新鲜养心菜清洗、沥水后进行微冻处理；然后加入纯净水，进行打浆，然后加入到超高压微射流均质机中进行均质；向养心菜汁加入魔芋精粉，搅拌后溶胀；边搅拌边加入打发好的鸡蛋液，得到溶胶；取小麦粉、绿豆粉、黄豆粉和米粉，混合均匀，加入纯净水，搅拌均匀，然后加入溶胶获得混合浆料；将混合浆料涂抹在热锅表面加热制备饼皮，切丝、冷却后包装，冷冻保存即得。本发明工艺简单、易于操作、有效促进了多酚的溶出，提高抗氧化作用，保留养心菜的营养、色泽，提高面条品质和风味口感。
Description
技术领域
属于食品加工技术领域,具体涉及一种利用养心菜加工功能性速食面的方法。
背景技术
养心菜(Sedum aizoon L.)又称费菜、景天三七等，是食药两用多年生肉质草本植物。始载于《救荒本草》，其性平、味酸；具有宁心平肝、降血脂、降血压和预防血管硬化等功效，民间用于治疗跌打损伤、咳血、吐血、便血、心悸、痈肿等疾病。
研究表明，养心菜具有降血脂、防止血管硬化、保护肝功能等保健作用，可用于预治高血压、冠心病、心脑血管疾病，以及心慌、烦闷、失眠、厌食、醉酒、病毒性感冒、牙龈出血及胃出血等，效果较明显，无毒副作用。
养心菜营养丰富，每100g嫩茎叶中含蛋白质2.1g，脂肪0.7g，膳食纤维5.121g，胡萝卜素2.8mg，VB1 0.05mg，VB20.31 mg，VC 95mg，钙315mg，磷39mg，铁3.2mg。其中，钙、铁、维生素等人体所需的微量养分比一般蔬菜高出几倍。养心菜除含有蛋白质、脂肪、维生素和钙等营养物质外，还含有较多的黄酮类、多酚等活性物质，如齐墩果酸、槲皮素等，虽然这些活性物质对人体健康有益，如抗氧化性，但酚类物质在加工过程中，容易受到加工条件的影响，如高温，光照等，造成抗氧化降低，限制了应用。
挂面是中国的传统主食，然而由于加工方法和精细化要求，小麦中的膳食纤维、酚酸等功能成分被大量舍弃。随着人们健康意识的增强，健康饮食的需求越来越强烈，营养全面、功能性的主食产品愈来愈受到消费者的欢迎。
养心菜作为药食两用植物，特别是具有心血管疾病的防治与保健功效，将养心菜与主食产品结合，符合人们对健康饮食的需求。不同于普通青菜，养心菜叶片先端渐刺，边缘钝齿，表面蜡质，叶肉厚实饱满，具有丰富的储水组织和叶绿素，且味酸。若采用传统打浆方法直接用于功能性速食面加工，出汁率低，质感粗糙，显著影响了面制品的口感和质感。现有报导中有对于将蔬菜熟化后干燥粉碎加入面粉中制面，这种高温处理过程会导致蔬菜的色泽和营养物质的损失；还有报导将蔬菜低温冷冻、干燥，虽然能够减少营养成分的损失，但也没有促进营养成分的溶出，且冷冻干燥成本较高。如何利用养心菜加工功能性速食面时兼顾营养、色泽、风味口感、提高面条品质是本领域技术人员需要解决的问题。
发明内容
本发明的目是为了解决上述技术问题，提供一种工艺简单、易于操作、有效促进了多酚的溶出，提高抗氧化作用，保留养心菜的营养、色泽，提高面条品质和风味口感的利用养心菜加工功能性速食面的方法。
技术方案包括以下步骤：
1)将新鲜养心菜清洗、沥水后进行微冻处理；
2)按养心菜质量的5～8倍加入纯净水，进行打浆，然后加入到超高压微射流均质机中进行均质；
3)向步骤2)的养心菜汁加入其质量2％～3％的魔芋精粉，搅拌后溶胀；
4)向步骤3)的溶液中加入打发好的鸡蛋液，加入量为魔芋精粉质量的10％～15％，边加边充分搅拌，使组织状态均匀一致，得到胶液。
5)取质量比为1：1：2：6的小麦粉、绿豆粉、黄豆粉和米粉，混合均匀，加入混合粉总质量1.5～2.5倍的纯净水，搅拌均匀，然后加入步骤4)制得的胶液，加入量为该步骤中纯净水重量的20％-30％，获得混合浆料；
6)将步骤5)得到的混合浆料涂抹在热锅表面加热制备饼皮，切丝、冷却后包装，冷冻保存即得。
所述步骤1)中，微冻处理条件为：-4～-6℃的温度下进行冷冻12～24h。
所述步骤2)中，控制超高压微射流均质机的操作压力为80～100Mpa，均质1次。
所述步骤3)中，搅拌1.5～2h，溶胀2～3h。
所述步骤4)中，饼皮的制备方法为：待锅热后加色拉油，将步骤5)得到的混合浆料拖匀抹平，待表面结皮后揭起，切丝，冷却后包装，-18℃冷冻保存即得。
针对背景技术中存在的问题，发明人进行了如下改进：
(1)针对养心菜用于加工面食时存在的品质差、功能成分得不到有效利用问题，发明人将新鲜养心菜清洗、沥水后进行微冻处理，利用微冻技术促进多酚的溶出，提高了养心菜的抗氧化性，同时破坏了养心菜的细胞结构，特别是果胶结构，且相比较蒸汽漂烫、沸水漂烫或低温冷冻，养心菜的营养和色泽也能够有效得到保持，同时也能保持更好的口感。优选微冻处理条件为：-4～-6℃，冷冻12～24h，温度过低会严重破坏细胞结构，造成叶绿体损伤，色泽褐变，汁液流失严重，叶片明显变薄，不利于后续加工，过高则不能有效冷冻，冷冻时间需相应延长，这样叶片在冷冻贮藏过程中，为应对冷冻损伤和能量衰减从而造成营养物质损耗，如氨基酸、抗氧化物质减少。
(2)对微冻处理后的养心菜加水打浆、均质，能够进一步促进了多酚的溶出，提高抗氧化作用，优选采用高压微射流均质机中进行均质，能进一步破坏养心菜的纤维结构，使养心菜汁在下一工序中能够更好的和魔芋等其他成分融合，提高面条的品质。
(3)向养心菜汁加入魔芋精粉，搅拌后溶胀形成魔芋胶体系，魔芋精粉的添加量是养心菜汁质量的2％～3％。然后加入了鸡蛋液，发明人发现，将鸡蛋液混合到魔芋胶体系中，能够有效降低体系的起泡性，通过乳化作用能很好的改善魔芋精粉造成面条品质不稳定等缺点，产生了意想不到的技术效果。优选所述鸡蛋液加入量为魔芋精粉质量的10％～15％，过多会造成面制品弹性下降，过少不能有效乳化。
(4)改变常规的制面成形工艺，以热锅制皮的方式加工面条，避免高温长时蒸煮，尽量减少高温作用，从而可以进一步有效提升抗氧化作用。
本发明工艺简单、易于操作、有效促进了多酚的溶出，提高抗氧化作用，保留养心菜的营养、色泽，提高面条品质和风味口感。
附图说明
图1为新鲜养心菜的外观图。
图2为蒸汽漂烫后养心菜的外观图。
图3为微冻处理后的养心菜的外观图。
图4为沸水漂烫后的养心菜的外观图。
具体实施方式
下面通过实施例进一步说明本发明。应该理解的是，本发明实施例的制备方法仅仅是用于说明本发明，而不是对本发明的限制，在本发明的构思前提下对本发明制备方法的简单改进都属于本发明要求保护的范围。
实施例1
1)新鲜养心菜，清洗，沥水后-5℃的温度进行冷冻12h；
2)按养心菜质量的6倍加入纯净水，进行打浆，然后加入到超高压微射流均质机中，操作压力为90Mpa，均质1次。
3)向步骤2)的养心菜汁加入其质量2.5％的魔芋精粉，边加边搅拌，共搅拌1.5h，溶胀2h。
4)向步骤3)的溶液中，加入打发好的鸡蛋液，加入量为魔芋精粉质量的12％，边加边充分搅拌，组织状态均匀一致。
5)取小麦粉，绿豆粉，黄豆粉，米粉，其质量比为1：1：2：6，混合均匀，加入混合粉总质量2倍的纯净水，搅拌均匀，然后加入步骤4)制得的胶液，加入量为纯净水(指该步骤中加入的纯净水)重量的25％，获得混合浆料。
6)待锅热后加少许色拉油，将步骤5)得到的混合浆料拖匀抹平，待表面结皮后，揭起，切丝，冷却后包装，-18℃冷冻保存。
7)食用时无需解冻，沸水烫2min后即可食用。
实施例2
1)新鲜养心菜，清洗，沥水后-4℃的温度进行冷冻12h；
2)按养心菜质量的5倍加入纯净水，进行打浆，然后加入到超高压微射流均质机中，操作压力为80Mpa，均质1次。
3)向步骤2)的养心菜汁加入其质量2％的魔芋精粉，边加边搅拌，共搅拌1.5h，溶胀2h。
4)向步骤3)的溶液中，加入打发好的鸡蛋液，加入量为魔芋精粉质量的10％，边加边充分搅拌，组织状态均匀一致。
5)取小麦粉，绿豆粉，黄豆粉，米粉，其质量比为1：1：2：6，混合均匀，加入混合粉总质量1.5倍的纯净水，搅拌均匀，然后加入步骤4)制得的胶液，加入量为纯净水(指该步骤中加入的纯净水)重量的20％，获得混合浆料。
6)待锅热后加少许色拉油，将步骤5)得到的混合浆料拖匀抹平，待表面结皮后，揭起，切丝，冷却后包装，-18℃冷冻保存。
7)食用时无需解冻，沸水烫2min后即可食用。
实施例3
1)新鲜养心菜，清洗，沥水后-6℃的温度进行冷冻24h；
2)按养心菜质量的5-8倍加入纯净水，进行打浆，然后加入到超高压微射流均质机中，操作压力为100Mpa，均质1次。
3)向步骤2)的养心菜汁加入其质量3％的魔芋精粉，边加边搅拌，共搅拌2h，溶胀3h。
4)向步骤3)的溶液中，加入打发好的鸡蛋液，加入量为魔芋精粉质量的15％，边加边充分搅拌，组织状态均匀一致。
5)取小麦粉，绿豆粉，黄豆粉，米粉，其质量比为1：1：2：6，混合均匀，加入混合粉总质量2.5倍的纯净水，搅拌均匀，然后加入步骤4)制得的胶液，加入量为纯净水(指该步骤中加入的纯净水)重量的30％，获得混合浆料。
6)待锅热后加少许色拉油，将步骤5)得到的混合浆料拖匀抹平，待表面结皮后，揭起，切丝，冷却后包装，-18℃冷冻保存。
7)食用时无需解冻，沸水烫3min后即可食用。
试验一
为了说明微冻的效果，比较了蒸汽漂烫、沸水漂烫、微冻对多酚含量和抗氧化效果，结果如下：
表1不同预处理方式对养心菜多酚含量及抗氧化性能的影响
DPPH自由基清除能力以每g干重养心菜中抗坏血酸当量表示；ABTS自由基清除能力测定表示为每毫升大球盖菇水提液中Trolox当量表示(μmol TE/mL)；FRAP铁离子还原能力的测定以每g干重养心菜中抗坏血酸当量表示(mmolTE/g)。以下同。
试验二
为了说明超高压微射流均质技术的作用效果，比较了未处理以及不同压力下超高压微射流均质处理后养心菜汁品质的变化，结果如表2，从表2可以看出，在60Mpa处理下养心菜的多酚含量以及抗氧化能力没有明显变化，但在80～100Mpa下，有了明显的提升。
表2超高压微射流均质对养心菜汁品质的影响
试验三
为了说明魔芋胶中加入鸡蛋液的作用，以实施例1为对照，另一种加工方法，不加鸡蛋，即步骤3)省略，进行加工。发现将鸡蛋液加入到魔芋胶溶液中，鸡蛋液的起泡性降低，形成较稳定的乳化体系。加入到小麦粉等混合粉时，能够有效减轻魔芋胶体在淀粉体系中形成的丝状抱团现象，整个体系能够混合均匀，加工的面条弹性、咀嚼性都明显优于未添加鸡蛋液加工的面条。
Claims (3)
1.一种利用养心菜加工功能性速食面的方法，其特征在于，包括以下步骤：
1)将新鲜养心菜清洗、沥水后进行微冻处理；微冻处理条件为：-4～-6℃的温度下进行冷冻12～24h；
2)按养心菜质量的5～8倍加入纯净水，进行打浆，然后加入到超高压微射流均质机中进行均质；控制超高压微射流均质机的操作压力为80～100Mpa，均质1次；
3)向步骤2)的养心菜汁加入其质量2％～3％的魔芋精粉，搅拌后溶胀；
4)向步骤3)的溶液中加入打发好的鸡蛋液，加入量为魔芋精粉质量的10％～15％，边加边充分搅拌，使组织状态均匀一致，得到胶液；
5)取质量比为1：1：2：6的小麦粉、绿豆粉、黄豆粉和米粉，混合均匀，加入混合粉总质量1.5～2.5倍的纯净水，搅拌均匀，然后加入步骤4)制得的胶液，加入量为该步骤中纯净水重量的20％-30％，获得混合浆料；
6)将步骤5)得到的混合浆料涂抹在热锅表面加热制备饼皮，切丝、冷却后包装，冷冻保存即得。
2.如权利要求1所述利用养心菜加工功能性速食面的方法，其特征在于，所述步骤3)中，搅拌1.5～2h，溶胀2～3h。
3.如权利要求1所述利用养心菜加工功能性速食面的方法，其特征在于，所述步骤6)中，饼皮的制备方法为：待锅热后加色拉油，将步骤5)得到的混合浆料拖匀抹平，待表面结皮后揭起，切丝，冷却后包装，-18℃冷冻保存即得。
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| JPH08289757A (ja) * | 1995-04-20 | 1996-11-05 | Nakaki Shokuhin Kk | 凍結こんにゃく糊よりなる凍結及びレトルト耐性こんにゃくの製造法 |
| CN103230052A (zh) * | 2013-03-22 | 2013-08-07 | 叶波 | 一种冷鲜果浆的制备方法 |
| CN104920977A (zh) * | 2015-06-29 | 2015-09-23 | 瓮安县金阳农业发展有限公司 | 一种养心菜汁面的制作方法 |
| CN106418040A (zh) * | 2016-09-29 | 2017-02-22 | 芜湖市三山区绿色食品产业协会 | 一种泥胡菜浓缩保健汁的加工方法 |
| CN107455452A (zh) * | 2017-07-14 | 2017-12-12 | 湖北省农业科学院农产品加工与核农技术研究所 | 一种浆果缓释保鲜剂和保鲜方法 |
| CN108935646A (zh) * | 2018-08-30 | 2018-12-07 | 大连宽达科技有限公司 | 蔬菜、菌类食材的微冻保鲜工艺 |
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