CN114698777A - 一种铁皮石斛面条及其制作方法 - Google Patents
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Abstract
本发明公开了一种铁皮石斛面条,所述铁皮石斛面条由以下原料制成:小麦面粉100‑200份,谷朊粉0.2‑0.6份,铁皮石斛浸提液5‑10份,铁皮石斛花粉1‑3份,复合改良剂0.2‑0.8份,复合酶制剂0.005‑0.015份,食盐1‑5份,水10‑30份;所述复合改良剂由果胶、魔芋粉、酪蛋白、羧甲基纤维素钠、复合磷酸盐按质量比0.3‑1:0.3‑1:0.05‑0.2:0.05‑0.1:0.08‑0.15组成。本发明将铁皮石斛茎和铁皮石斛花融入到面条的制作中,发挥铁皮石斛药用作用,使得传统的面条的营养成分得到改善,另一方面,本发明通过改良剂的加入对面条品质进行改进使得所制备的面条弹性好、韧性佳、断条率低、蒸煮损失少、色泽、口感佳等优点。
Description
技术领域
本发明属于食品制作技术领域,具体涉及一种铁皮石斛面条及其制作方法。
背景技术
铁皮石斛又名耳环石斛、黑节草、铁吊兰、救命仙草等,为兰科多年生附生草本植物,主要分布在我国安徽、浙江、湖南、福建、广西、四川、云南等地。研究发现铁皮石解中含量较高的多糖类物质是其主要生物活性成分,铁皮石解多糖具有降血糖、抗肿瘤、清除自由基、增强免疫力等生物活性。近年来人们对铁皮石解的研究呈递增趋势,发展铁皮石斛的衍生产品以充分发挥铁皮石斛的价值是研究的主要方向之一。
面条是一种用谷物或豆类的面粉加水磨成面团,之后或者压或擀制或抻成片再切或压,或者使用搓、拉、捏等手段,制成条状(或窄或宽,或扁或圆)或小片状,最后经煮、炒、烩、炸而成的一种食品。随着经济的发展,消费者对产品的口感要求也日渐提高,但是由于中国小麦蛋白质含量低,面粉的品质较差,故对形成面团时面筋的结构有影响,在生产上表现为难以压片操作,断条现象时而发生,存在产品不耐煮,易糊汤,口感发黏,咬劲差等情况。为了满足消费者的需求,改善面条的口感,在制作工艺和面粉改良剂方面进行研究是主要的解决途径。
将铁皮石斛融入到面条的制作中,一方面为铁皮石斛药用价值的发挥找到载体,另一方面也丰富面条的种类和选择,以符合消费者日益增长的需求是本发明的主要目的之一。
发明内容
本发明的目的在于制作一种铁皮石斛面条,一方面将铁皮石斛茎和铁皮石斛花融入到面条的制作中,发挥铁皮石斛药用作用,使得传统的面条的营养成分得到改善,另一方面,本发明通过改良剂的加入对面条品质进行改进使得所制备的面条弹性好、韧性佳、断条率低、蒸煮损失少、色泽、口感佳等优点。
为实现上述目的,本发明所采取的技术方案如下:
一种铁皮石斛面条,由以下原料制成:小麦面粉100-200份,谷朊粉0.2-0.6份,铁皮石斛浸提液5-10份,铁皮石斛花粉1-3份,复合改良剂0.2-0.8份,复合酶制剂0.005-0.015份,食盐1-5份,水10-30 份;
所述复合改良剂由果胶、魔芋粉、酪蛋白、羧甲基纤维素钠、复合磷酸盐按质量比0.3-1:0.3-1:0.05-0.2:0.05-0.1:0.08-0.15组成。
优选的,铁皮石斛面条,其特征在于,由以下原料制成:小麦面粉150份,谷朊粉0.4份,铁皮石斛浸提液7份,铁皮石斛花粉2份,复合改良剂0.4份,复合酶制剂0.01份,食盐4份,水18份。
优选的,所述铁皮石斛浸提液的制备方法为:首先,将铁皮石斛鲜茎条洗净、干燥、破碎成粉末,然后将上述铁皮石斛粉末由连续逆流提取设备的进料口加入到浸提管中,然后由浸提管远离进料口的末端加入温度为40-60℃的溶剂水,进行连续动态逆流提取,提取时间为1-4h,之后收集浸提管中的提取液,即得所述铁皮石斛浸提液。
优选的,将铁皮石斛鲜茎条破碎成粒径为1-2mm的粉末,所述铁皮石斛粉末与溶剂水的质量比为1:30-60。
优选的,所述铁皮石斛花粉为将新鲜的铁皮石斛花洗净、晒干后经超微粉碎成粒径小于10μm以下而得。
优选的,所述复合酶制剂由谷氨酰胺转氨酶、葡萄糖氧化酶和脂肪酶按质量比1:1:1.2组成。
另外,本发明还要求保护所述铁皮石斛面条的制作方法,包括如下步骤:
(1)将复合改良剂加入到铁皮石斛浸提液中充分混合均匀,备用;
(2)将复合酶制剂以30℃温开水溶开后备用;
(3)将食盐和水充分混合制得食盐水,然后加入小麦面粉、谷朊粉、铁皮石斛花粉以及步骤(1)中混合物和步骤(2)中的复合酶制剂,经搅拌、揉制操作后制得面团;
(4)将步骤(3)中面团于一定温度下放置1.5h;
(5)将步骤(4)的面团加入到面条机中,经辊压、折叠,制得表面光滑厚度均匀的面皮,然后将面皮经过切割制成面条,之后常温晾干;
(6)将所述常温晾干后的面条放置于微波箱内,进行烘干杀菌,之后包装、出品。
优选的,步骤(4)中放置温度为35-38℃。
与现有技术相比,本发明具有如下的优点和有益效果:
(1)本发明铁皮石斛面条的制作过程中将铁皮石斛茎的提取液和铁皮石斛花的粉末两种原料加入到面粉中,采用逆流浸提的方法能够充分提出铁皮石斛中的多糖成分,而该浸提液直接加入到面粉中制成面条使得面条食用后具有较强的清除自由基、抗氧化和增强免疫力的作用,铁皮石斛花粉的加入可以使得制备的面条可以适当改善面条的口感和香味,另外也增加面条的酚含量,提高抗氧化性能;
(2)本发明原料中的果胶和魔芋粉、羧甲基纤维素钠可以与面筋网络贯穿交叉形成稳定的网络结构,增加面团拉伸特性、韧性,谷朊粉,可以增加面粉中的面筋蛋白,改变面团的流变学特性,复合酶制剂的添加可以增强面团筋力,降低面条的蒸煮损失,而复合磷酸盐可以与淀粉分子交联而形成稳定的复合网状结构,减小溶出率,进一步降低面条的蒸煮损失,总之,本发明复合改良剂的加入极好改善了面条的硬度、弹性、咀嚼性、断条性和蒸煮损失,且口感色泽佳。
附图说明
图1为本发明实施例1制备得到的铁皮石斛面条。
具体实施方式
实施例1
一种铁皮石斛面条的制作方法,包括如下步骤:
(1)将4g复合改良剂加入到70g铁皮石斛浸提液中充分混合均匀,备用;所述复合改良剂由果胶、魔芋粉、酪蛋白、羧甲基纤维素钠、复合磷酸盐按质量比0.4:0.4:0.08:0.08:0.12组成;
(2)将0.1g复合酶制剂以30℃温开水溶开后备用;所述复合酶制剂由谷氨酰胺转氨酶、葡萄糖氧化酶和脂肪酶按质量比1:1:1.2组成;
(3)将40g食盐和180g水充分混合制得食盐水,然后加入1500g 小麦面粉、4g谷朊粉、20g铁皮石斛花粉以及步骤(1)中混合物和步骤(2)中的复合酶制剂,经搅拌、揉制操作后制得面团;
(4)将步骤(3)中面团于37℃下放置1.5h;
(5)将步骤(4)的面团加入到面条机中,经辊压、折叠,制得表面光滑厚度均匀的面皮,然后将面皮经过切割制成面条,之后常温晾干;
(6)将所述常温晾干后的面条放置于微波箱内,进行烘干杀菌,之后包装、出品。
所述铁皮石斛浸提液的制备方法为:首先,将铁皮石斛鲜茎条洗净、干燥、破碎成粒径为1-2mm的粉末,然后将上述铁皮石斛粉末由连续逆流提取设备的进料口加入到浸提管中,然后由浸提管远离进料口的末端加入温度为50℃的溶剂水,进行连续动态逆流提取,提取时间为2h,之后收集浸提管中的提取液,即得所述铁皮石斛浸提液。其中,所述铁皮石斛粉末与溶剂水的质量比为1:45。
实施例2
一种铁皮石斛面条的制作方法,包括如下步骤:
(1)将2g复合改良剂加入到50g铁皮石斛浸提液中充分混合均匀,备用;所述复合改良剂由果胶、魔芋粉、酪蛋白、羧甲基纤维素钠、复合磷酸盐按质量比0.5:0.5:0.5:0.06:0.11组成;
(2)将0.07g复合酶制剂以30℃温开水溶开后备用;所述复合酶制剂由谷氨酰胺转氨酶、葡萄糖氧化酶和脂肪酶按质量比1:1:1.2 组成;
(3)将10g食盐和100g水充分混合制得食盐水,然后加入1200g 小麦面粉、2g谷朊粉、10g铁皮石斛花粉以及步骤(1)中混合物和步骤(2)中的复合酶制剂,经搅拌、揉制操作后制得面团;
(4)将步骤(3)中面团于35℃下放置1.5h;
(5)将步骤(4)的面团加入到面条机中,经辊压、折叠,制得表面光滑厚度均匀的面皮,然后将面皮经过切割制成面条,之后常温晾干;
(6)将所述常温晾干后的面条放置于微波箱内,进行烘干杀菌,之后包装、出品。
所述铁皮石斛浸提液的制备方法为:首先,将铁皮石斛鲜茎条洗净、干燥、破碎成粒径为1-2mm的粉末,然后将上述铁皮石斛粉末由连续逆流提取设备的进料口加入到浸提管中,然后由浸提管远离进料口的末端加入温度为40℃的溶剂水,进行连续动态逆流提取,提取时间为1h,之后收集浸提管中的提取液,即得所述铁皮石斛浸提液。其中,所述铁皮石斛粉末与溶剂水的质量比为1:30。
实施例3
一种铁皮石斛面条的制作方法,包括如下步骤:
(1)将6g复合改良剂加入到80g铁皮石斛浸提液中充分混合均匀,备用;所述复合改良剂由果胶、魔芋粉、酪蛋白、羧甲基纤维素钠、复合磷酸盐按质量比0.4:0.4:0.08:0.08:0.12组成;
(2)将0.12g复合酶制剂以30℃温开水溶开后备用;所述复合酶制剂由谷氨酰胺转氨酶、葡萄糖氧化酶和脂肪酶按质量比1:1:1.2 组成;
(3)将30g食盐和150g水充分混合制得食盐水,然后加入1300g 小麦面粉、3g谷朊粉、15g铁皮石斛花粉以及步骤(1)中混合物和步骤(2)中的复合酶制剂,经搅拌、揉制操作后制得面团;
(4)将步骤(3)中面团于36℃下放置1.5h;
(5)将步骤(4)的面团加入到面条机中,经辊压、折叠,制得表面光滑厚度均匀的面皮,然后将面皮经过切割制成面条,之后常温晾干;
(6)将所述常温晾干后的面条放置于微波箱内,进行烘干杀菌,之后包装、出品。
所述铁皮石斛浸提液的制备方法为:首先,将铁皮石斛鲜茎条洗净、干燥、破碎成粒径为1-2mm的粉末,然后将上述铁皮石斛粉末由连续逆流提取设备的进料口加入到浸提管中,然后由浸提管远离进料口的末端加入温度为45℃的溶剂水,进行连续动态逆流提取,提取时间为1.5h,之后收集浸提管中的提取液,即得所述铁皮石斛浸提液。其中,所述铁皮石斛粉末与溶剂水的质量比为1:40。
实施例4
一种铁皮石斛面条的制作方法,包括如下步骤:
(1)将6g复合改良剂加入到90g铁皮石斛浸提液中充分混合均匀,备用;所述复合改良剂由果胶、魔芋粉、酪蛋白、羧甲基纤维素钠、复合磷酸盐按质量比0.8:0.8:0.15:0.08:0.12组成;
(2)将0.12g复合酶制剂以30℃温开水溶开后备用;所述复合酶制剂由谷氨酰胺转氨酶、葡萄糖氧化酶和脂肪酶按质量比1:1:1.2 组成;
(3)将45g食盐和250g水充分混合制得食盐水,然后加入1700g 小麦面粉、5g谷朊粉、25g铁皮石斛花粉以及步骤(1)中混合物和步骤(2)中的复合酶制剂,经搅拌、揉制操作后制得面团;
(4)将步骤(3)中面团于37℃下放置1.5h;
(5)将步骤(4)的面团加入到面条机中,经辊压、折叠,制得表面光滑厚度均匀的面皮,然后将面皮经过切割制成面条,之后常温晾干;
(6)将所述常温晾干后的面条放置于微波箱内,进行烘干杀菌,之后包装、出品。
所述铁皮石斛浸提液的制备方法为:首先,将铁皮石斛鲜茎条洗净、干燥、破碎成粒径为1-2mm的粉末,然后将上述铁皮石斛粉末由连续逆流提取设备的进料口加入到浸提管中,然后由浸提管远离进料口的末端加入温度为55℃的溶剂水,进行连续动态逆流提取,提取时间为3h,之后收集浸提管中的提取液,即得所述铁皮石斛浸提液。其中,所述铁皮石斛粉末与溶剂水的质量比为1:50。
实施例5
一种铁皮石斛面条的制作方法,包括如下步骤:
(1)将8g复合改良剂加入到100g铁皮石斛浸提液中充分混合均匀,备用;所述复合改良剂由果胶、魔芋粉、酪蛋白、羧甲基纤维素钠、复合磷酸盐按质量比1:1:0.2:0.1:0.15组成;
(2)将0.15g复合酶制剂以30℃温开水溶开后备用;所述复合酶制剂由谷氨酰胺转氨酶、葡萄糖氧化酶和脂肪酶按质量比1:1:1.2 组成;
(3)将50g食盐和300g水充分混合制得食盐水,然后加入2000g 小麦面粉、6g谷朊粉、30g铁皮石斛花粉以及步骤(1)中混合物和步骤(2)中的复合酶制剂,经搅拌、揉制操作后制得面团;
(4)将步骤(3)中面团于38℃下放置1.5h;
(5)将步骤(4)的面团加入到面条机中,经辊压、折叠,制得表面光滑厚度均匀的面皮,然后将面皮经过切割制成面条,之后常温晾干;
(6)将所述常温晾干后的面条放置于微波箱内,进行烘干杀菌,之后包装、出品。
所述铁皮石斛浸提液的制备方法为:首先,将铁皮石斛鲜茎条洗净、干燥、破碎成粒径为1-2mm的粉末,然后将上述铁皮石斛粉末由连续逆流提取设备的进料口加入到浸提管中,然后由浸提管远离进料口的末端加入温度为60℃的溶剂水,进行连续动态逆流提取,提取时间为4h,之后收集浸提管中的提取液,即得所述铁皮石斛浸提液。其中,所述铁皮石斛粉末与溶剂水的质量比为1:60。
对比例1
一种铁皮石斛面条的制作方法,包括如下步骤:
(1)将0.1g复合酶制剂以30℃温开水溶开后备用;所述复合酶制剂由谷氨酰胺转氨酶、葡萄糖氧化酶和脂肪酶按质量比1:1:1.2组成;
(2)将40g食盐和180g水充分混合制得食盐水,然后加入1500g 小麦面粉、4g谷朊粉、20g铁皮石斛花粉以及70g铁皮石斛浸提液和步骤(1)中的复合酶制剂,经搅拌、揉制操作后制得面团;
(3)将步骤(2)中面团于37℃下放置1.5h;
(4)将步骤(3)的面团加入到面条机中,经辊压、折叠,制得表面光滑厚度均匀的面皮,然后将面皮经过切割制成面条,之后常温晾干;
(5)将所述常温晾干后的面条放置于微波箱内,进行烘干杀菌,之后包装、出品。
所述铁皮石斛浸提液的制备方法为:首先,将铁皮石斛鲜茎条洗净、干燥、破碎成粒径为1-2mm的粉末,然后将上述铁皮石斛粉末由连续逆流提取设备的进料口加入到浸提管中,然后由浸提管远离进料口的末端加入温度为50℃的溶剂水,进行连续动态逆流提取,提取时间为2h,之后收集浸提管中的提取液,即得所述铁皮石斛浸提液。其中,所述铁皮石斛粉末与溶剂水的质量比为1:45。
对比例2
一种铁皮石斛面条的制作方法,包括如下步骤:
(1)将0.1g复合酶制剂以30℃温开水溶开后备用;所述复合酶制剂由谷氨酰胺转氨酶、葡萄糖氧化酶和脂肪酶按质量比1:1:1.2组成;
(2)将40g食盐和180g水充分混合制得食盐水,然后加入1500g 小麦面粉、4g谷朊粉、4g复合改良剂和步骤(1)中的复合酶制剂,经搅拌、揉制操作后制得面团;所述复合改良剂由果胶、魔芋粉、酪蛋白、羧甲基纤维素钠、复合磷酸盐按质量比0.4:0.4:0.08:0.08:0.12组成;
(3)将步骤(2)中面团于37℃下放置1.5h;
(4)将步骤(3)的面团加入到面条机中,经辊压、折叠,制得表面光滑厚度均匀的面皮,然后将面皮经过切割制成面条,之后常温晾干;
(5)将所述常温晾干后的面条放置于微波箱内,进行烘干杀菌,之后包装、出品。
对实施例和对比例所制备的面条进行评价:
将实施例1-5和对比例1-2制备的铁皮石斛面条进行如下实验测定:
1、感官实验:请100位面食家,采用赋分方式对煮熟后的面条打分,对每一项打分后计算加和平均分,评分标准如下:
表1面条感官评定标准表
实施例1-5和对比例1-2和面条各项平均分如下表2:
表2感官评定结果如下:
以上感观评定的分值可以看出,复合改良剂对于面条品质的影响较大,均会影响到面条的适口、韧性、粘性、光滑性;而铁皮石斛提取液和铁皮石斛花粉也在一定程度上会影响面条的适口性和香味。
2、面条的蒸煮损失按以下方法测试。
面条蒸煮损失的测定:精确称取10g面条样品,放入80m L沸水中,保持水处于微沸状态,煮至面条1min,再用竹筷轻轻捞出。以蒸馏水为空白对照组,测面汤在460nm处的吸光度。
测试结果如下表3:
从以上数据可以看出,复合改良剂的加入减少了蒸煮损失。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (8)
1.一种铁皮石斛面条,其特征在于,由以下原料制成:小麦面粉100-200份,谷朊粉0.2-0.6份,铁皮石斛浸提液5-10份,铁皮石斛花粉1-3份,复合改良剂0.2-0.8份,复合酶制剂0.005-0.015份,食盐1-5份,水10-30份;
所述复合改良剂由果胶、魔芋粉、酪蛋白、羧甲基纤维素钠、复合磷酸盐按质量比0.3-1:0.3-1:0.05-0.2:0.05-0.1:0.08-0.15组成。
2.根据权利要求1所述的铁皮石斛面条,其特征在于,铁皮石斛面条,其特征在于,由以下原料制成:小麦面粉150份,谷朊粉0.4份,铁皮石斛浸提液7份,铁皮石斛花粉2份,复合改良剂0.4份,复合酶制剂0.01份,食盐4份,水18份。
3.根据权利要求1-2任一项所述的铁皮石斛面条,其特征在于,所述铁皮石斛浸提液的制备方法为:首先,将铁皮石斛鲜茎条洗净、干燥、破碎成粉末,然后将上述铁皮石斛粉末由连续逆流提取设备的进料口加入到浸提管中,然后由浸提管远离进料口的末端加入温度为40-60℃的溶剂水,进行连续动态逆流提取,提取时间为1-4h,之后收集浸提管中的提取液,即得所述铁皮石斛浸提液。
4.根据权利要求2所述的铁皮石斛面条,其特征在于,将铁皮石斛鲜茎条破碎成粒径为1-2mm的粉末,所述铁皮石斛粉末与溶剂水的质量比为1:30-60。
5.根据权利要求1所述的铁皮石斛面条,其特征在于,所述铁皮石斛花粉为将新鲜的铁皮石斛花洗净、晒干后经超微粉碎成粒径小于10μm以下而得。
6.根据权利要求1所述的铁皮石斛面条,其特征在于,所述复合酶制剂由谷氨酰胺转氨酶、葡萄糖氧化酶和脂肪酶按质量比1:1:1.2组成。
7.一种权利要求1-6任一项所述铁皮石斛面条的制作方法,其特征在于,包括如下步骤:
(1)将复合改良剂加入到铁皮石斛浸提液中充分混合均匀,备用;
(2)将复合酶制剂以30℃温开水溶开后备用;
(3)将食盐和水充分混合制得食盐水,然后加入小麦面粉、谷朊粉、铁皮石斛花粉以及步骤(1)中混合物和步骤(2)中的复合酶制剂,经搅拌、揉制操作后制得面团;
(4)将步骤(3)中面团于一定温度下放置1.5h;
(5)将步骤(4)的面团加入到面条机中,经辊压、折叠,制得表面光滑厚度均匀的面皮,然后将面皮经过切割制成面条,之后常温晾干;
(6)将所述常温晾干后的面条放置于微波箱内,进行烘干杀菌,之后包装、出品。
8.根据权利要求7所述的制作方法,其特征在于,步骤(4)中放置温度为35-38℃。
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