CN114732114A - 一种冷冻杂粮面团的制备工艺 - Google Patents
一种冷冻杂粮面团的制备工艺 Download PDFInfo
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Abstract
一种冷冻杂粮面团的制备工艺，属于食品加工技术领域。本发明利用马铃薯全粉替代大部分小麦淀粉与谷朊粉进行复配，通过和面、压片成型、醒发、速冻工艺制备冷冻杂粮面团，通过控制马铃薯全粉和小麦淀粉的添加比例并选择合理的工艺提升面团杂粮含量，同时保持冷冻杂粮面团良好质构特性。本发明使用马铃薯全粉与小麦淀粉和谷朊粉复配制作杂粮面团，为提高面团杂粮含量提供了新的方法，同时响应了国家马铃薯主粮化战略。
Description
技术领域
本发明涉及一种冷冻杂粮面团的制备工艺，具体涉及一种利用马铃薯全粉替代大部分小麦淀粉与谷朊粉进行复配，来提升面团杂粮含量的工艺，属于食品加工技术领域。
背景技术
作为一种快节奏生活和现代食品加工技术结合的产物，冷冻杂粮面团具有营养、健康、方便、安全、口感良好等特点，能够满足人们对饮食健康和适应快节奏生活的需求。冷冻杂粮面团是指利用马铃薯全粉来代替部分小麦淀粉和谷朊粉进行复配，进行马铃薯全粉/谷朊粉/小麦淀粉复配冷冻面团。本产品利用马铃薯全粉代替大部分小麦淀粉进行复配，优化了面团组成，减弱了冻藏过程冷冻面团品质的恶化，制作了口感筋道、细腻爽滑、风味独特的新型馒头产品。由于面团冷冻后面筋网络会被破坏、醒发效果变差、风味会受到影响。半干酵母的酵母活细胞率高，可以减少在冷冻过程中对面筋网络的破坏，改善醒发效果并保持产品风味。所以我们通过添加2％的半干酵母来提升冷冻面团的品质并延长保质期。
已报道的研究表明，半干酵母、谷朊粉、杂粮粉可以提高冷冻杂粮面团的品质。目前报道的半干酵母主要为安琪半干酵母。但是，半干酵母作用下冷冻杂粮面团组分的特性变化规律以及这些规律和冷冻杂粮面团品质的相关性缺乏系统地研究。
马铃薯全粉中淀粉大部分为抗性淀粉(抗酶解淀粉)，抗性淀粉在小肠中不会被酶解，可以控制血糖的平衡。基于此我们选用马铃薯全粉来代替大部分小麦淀粉，与谷朊粉进行复配来制备面团。结合冷冻面团面包的工业化生产的事例，我们采用冷冻面团技术以期实现馒头的规模化、标准化生产。由于面团冷冻后面筋网络会被破坏、醒发效果变差、风味会受到影响。半干酵母的酵母活细胞率高，可以减少在冷冻过程中对面筋网络的破坏，改善醒发效果并保持产品风味。但是，目前未见与冷冻杂粮面团相关的研究报道。
发明内容
本发明的目的是提供一种冷冻杂粮面团的制备工艺，结合半干酵母与冷冻杂粮面团组分形成冻融稳定性更强的物质这一特性，突破性地利用半干酵母来提升冷冻杂粮面团最终的二次醒发品质。
本发明的技术方案，一种冷冻杂粮面团的制备工艺，将安琪半干酵母作为冷冻杂粮面团的改良剂，添加到面粉中，通过和面、醒发、压延切面、冷冻工艺制备冷冻杂粮面团，通过控制添加比例提升冷冻冷冻杂粮面团的二次醒发品质。
所述冷冻杂粮面团的制备工艺，具体步骤如下：
(1)和面：将马铃薯全粉和小麦淀粉按照质量比为3-5:1混合得到混合粉，混合粉再与谷朊粉按照质量比2.5-3.5:1进行复配，加入酵母与复配粉搅拌均匀后加水，进行和面。
(2)分割成型：将步骤(1)所得面团以每个面胚90g为标准进行分割，将分割后的面胚滚揉成形，并确保面团表面光滑；
(3)醒发：将步骤(2)醒发所得面团用保鲜膜密封，在温度25-40℃，湿度80-90％下醒发40-60min；
(4)速冻：将步骤(3)所得面团放入-35～-50℃速冻冰箱中速冻25-35min，速冻结束后放到-15～-20℃冰箱进行冷藏，即得冷冻杂粮面团，并分析其质构品质。
马铃薯全粉和小麦淀粉按照质量比为3-5:1混合得到混合粉，混合粉再与谷朊粉按照质量比2.5-3.5:1进行复配。
步骤(1)中加入的酵母和水以复配粉质量计，为酵母1-3％，水75-85％。
将步骤(4)所得冷冻杂粮面团取出后在20-35℃下二次醒发25-40min，使面团达到蒸制的最佳状态，并分析其质构品质。
步骤(4)所述的质构特性包括硬度、弹性、比容。
所述的硬度为738.14-1086.87g；弹性为3.74-8.59mm；比容为1.36-2.18mL/g。
本发明的有益效果：本发明以安琪半干酵母作为冷冻熟面的改良剂，添加安琪半干酵母来减弱冷冻杂粮面团在冻藏过程中的品质劣变，从而改善冷冻杂粮面团最终的醒发品质和质构特性，为提升冷冻杂粮面团的最终品质提供了新的视角，同时拓宽了半干酵母的应用范围。
具体实施方式
马铃薯全粉(100目)：购自甘肃正阳现代农业服务有限公司；半干酵母：购自安琪酵母公司；谷朊粉：购自封丘县华丰粉业有限公司；小麦淀粉：购自新乡良润全谷物食品有限公司；TA.XT plus质构仪购自英国SMS公司，JHMZ 200针式和面机和JMTD 168/140试验面条机均购自东方孚德技术发展中心。
下面结合说明书实施例对本发明作进一步说明。
实施例1马铃薯全粉和小麦淀粉按照质量比为4:1得到混合粉，混合粉再与谷朊粉按照质量比2.5:1进行复配，醒发温度为35℃，速冻温度-40℃。
(1)和面：称取57.14g马铃薯全粉、14.29g小麦淀粉和28.57g谷朊粉于和面机中，加入1g半干酵母搅拌均匀，称量并加入40.00g蒸馏水，搅拌后倒入和面机，和面15min；
(2)分割成型：将步骤(1)所得面团以每个面胚90g为标准进行分割，将分割后的面胚滚揉成形，并确保面团表面光滑；
(3)醒发：将和好的面团用保鲜膜密封，35℃静置醒发45min；
(4)速冻：将步骤(3)醒发所得面团放入-40℃速冻冰箱中速冻30min，速冻结束后放到-20℃冰箱进行冷藏，即得冷冻杂粮面团，并分析其质构品质。
测得冷冻杂粮面团的硬度、弹性、比容分别为894.57g、6.83mm和1.89mL/g。
实施例2马铃薯全粉和小麦淀粉按照质量比为3.5:1混合，其余工艺同实施例1。
使用的试剂及仪器同实施例1。
冷冻杂粮面团的醒发、分割成型和速冻的步骤同实施例1。
和面：称取55.56g马铃薯全粉、15.87g小麦淀粉和28.57g谷朊粉于和面机中，加入1g半干酵母搅拌均匀，称量并加入40.00g蒸馏水，搅拌后倒入和面机，和面15min；
测得冷冻杂粮面团的硬度、弹性、比容分别为937.12g、5.14mm和1.53mL/g。
实施例3马铃薯全粉和小麦淀粉按照质量比为4.5:1混合，其余工艺同实施例1。
使用的试剂及仪器同实施例1。
冷冻杂粮面团的醒发、分割成型和速冻的步骤同实施例1。
和面：称取58.44g马铃薯全粉、12.99g小麦淀粉和28.57g谷朊粉于和面机中，加入1g半干酵母搅拌均匀，称量并加入40.00g蒸馏水，搅拌后倒入和面机，和面15min；
测得冷冻杂粮面团的硬度、弹性、比容分别为1046.53g、3.81mm和1.40mL/g。
实施例4马铃薯全粉和小麦淀粉按照质量比为4:1混合，再与谷朊粉按照质量比2:1进行复配，其余工艺同实施例1。
使用的试剂及仪器同实施例1。
冷冻杂粮面团的醒发、分割成型和速冻的步骤同实施例1。
和面：称取53.34g马铃薯全粉、13.33g小麦淀粉和33.33g谷朊粉于和面机中，加入1g半干酵母搅拌均匀，称量并加入40.00g蒸馏水，搅拌后倒入和面机，和面15min；
测得冷冻杂粮面团的硬度、弹性、比容分别为1086.17g、3.74mm和1.36mL/g。
实施例5速冻温度-35℃，其余工艺同实施例1。
使用的复配粉、试剂及仪器同实施例1。
冷冻杂粮面团的醒发、分割成型步骤同实施例1。
和面：称取57.14g马铃薯全粉、14.29g小麦淀粉和28.57g谷朊粉于和面机中，加入1g半干酵母搅拌均匀，称量并加入40.00g蒸馏水，搅拌后倒入和面机，和面15min；
速冻：将醒发后面团放入-35℃速冻冰箱中速冻40min，速冻结束后放到-20℃冰箱进行冷藏，即得冷冻杂粮面团，并分析其质构品质。
测得冷冻杂粮面团的硬度、弹性、比容分别为934.62g、4.95mm和1.62mL/g。
实施例6醒发温度30℃，其余工艺同实施例1。
使用的复配粉、试剂及仪器同实施例1。
冷冻杂粮面团的分割成型、速冻步骤同实施例1。
和面：称取57.14g马铃薯全粉、14.29g小麦淀粉和28.57g谷朊粉于和面机中，加入1g半干酵母搅拌均匀，称量并加入40.00g蒸馏水，搅拌后倒入和面机，和面15min；
醒发：将和好的面团用保鲜膜密封，30℃静置醒发50min；
测得冷冻杂粮面团的硬度、弹性、比容分别为905.16g、5.23mm和1.79mL/g。
实施例7醒发温度30℃，速冻温度-45℃，其余工艺同实施例1。
使用的复配粉、试剂及仪器同实施例1。
冷冻杂粮面团的分割成型步骤同实施例1。
和面：称取57.14g马铃薯全粉、14.29g小麦淀粉和28.57g谷朊粉于和面机中，加入1g半干酵母搅拌均匀，称量并加入40.00g蒸馏水，搅拌后倒入和面机，和面15min；
醒发：将和好的面团用保鲜膜密封，30℃静置醒发50min；
速冻：将醒发后面团放入-35℃速冻冰箱中速冻40min，速冻结束后放到-20℃冰箱进行冷藏，即得冷冻杂粮面团，并分析其质构品质。
测得冷冻杂粮面团的硬度、弹性、比容分别为973.15g、7.96mm和2.02mL/g。
由上述实施例对比可知，利用马铃薯全粉替代大部分小麦淀粉与谷朊粉进行复配并选择合理的工艺能够在提升面团杂粮含量的同时保持面团良好的质构。根据实施例对比数据，制备的冷冻杂粮面团硬度为738.14-1086.87g；弹性为3.74-8.59mm；比容为1.36-2.18mL/g。
Claims (4)
1.一种冷冻杂粮面团的制备工艺，其特征在于：利用马铃薯全粉替代大部分小麦淀粉与谷朊粉进行复配，通过和面、压片成型、醒发、速冻工艺制备冷冻杂粮面团，通过控制马铃薯全粉和小麦淀粉的添加比例并选择合理的工艺提升冷冻杂粮面团的质构品质。
2.根据权利要求1所述冷冻杂粮面团制备工艺，其特征在于具体步骤如下：
(1)和面：将马铃薯全粉和小麦淀粉按照质量比为3-5:1混合得到混合粉，混合粉再与谷朊粉按照质量比2.5-3.5:1进行复配，加入酵母与复配粉搅拌均匀后加水，进行和面。
(2)分割成型：将步骤(1)所得面团以每个面胚90g为标准进行分割，将分割后的面胚滚揉成形，并确保面团表面光滑；
(3)醒发：将步骤(2)所得和好的面团用保鲜膜密封，在温度25-40℃，湿度80-90％下醒发40-60min；
(4)速冻：将步骤(3)醒发所得面团放入-35～-50℃速冻冰箱中速冻25-35min，速冻结束后放到-15～-20℃冰箱进行冷藏，即得冷冻杂粮面团，并分析其质构品质。
3.根据权利要求2所述冷冻杂粮面团的制备工艺，其特征在于：步骤(1)中加入的酵母和水以复配粉质量计，为酵母1-3％，水75-85％。
4.根据权利要求2所述冷冻杂粮面团的制备工艺，其特征在于：将步骤(4)所得冷冻杂粮面团解冻后在20-35℃下二次醒发25-40min，即可达到蒸制面团的最佳状态。
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| CN104664247A (zh) * | 2015-02-16 | 2015-06-03 | 中国农业科学院农产品加工研究所 | 一种冷冻即食马铃薯面条及其制作方法以及方便食品 |
| CN107647272A (zh) * | 2017-09-25 | 2018-02-02 | 吉林省农业科学院 | 一种马铃薯冷冻面团及其制备方法 |
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| CN104664247A (zh) * | 2015-02-16 | 2015-06-03 | 中国农业科学院农产品加工研究所 | 一种冷冻即食马铃薯面条及其制作方法以及方便食品 |
| CN107647272A (zh) * | 2017-09-25 | 2018-02-02 | 吉林省农业科学院 | 一种马铃薯冷冻面团及其制备方法 |
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| 邓家汶，等: "小麦粉中马铃薯全粉添加量对面团品质的影响" * |
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