CN115226839A - 一种方便湿面延缓老化的制备方法 - Google Patents
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Abstract
本发明提供一种方便湿面延缓老化的制备方法,属于食品加工技术领域,该方便湿面延缓老化的制备方法包括如下步骤:S1:备料:中筋小麦粉100份、谷朊粉2‑3份、单甘酯0.4‑0.6份,瓜尔胶0.2‑0.3份、食盐1‑2份、水33份。该方便湿面延缓老化的制备方法,通过添加谷朊粉、乳化剂单甘酯、亲水胶体瓜尔胶,延缓了方便湿面的老化,单甘酯与直链淀粉有很强的络合能力,其亲油基团进入直链淀粉螺旋结构,防止淀粉粒之间的再结晶和淀粉溶出,从而延缓了老化过程;瓜尔胶的亲水性在羟基附近聚集大量的水,提高淀粉体系的持水性而抑制老化,本发明可以有效减小方便湿面在储藏过程中硬度增加、弹性下降和易断条等不利现象。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种方便湿面延缓老化的制备方法。
背景技术
面条是我国的传统食品,在东南亚、日本、朝鲜等地也广为消费,在欧美等国的消费量正迅速增加。目前市场上销售的面条按根据加工工艺的不同可以将面条分为鲜面、挂面、方便面、冷冻熟面和LL面。目前我国市场上主要的还是挂面和方便面,这些面条通过脱水干燥或者油炸使其含水量低,货架期长,食用方便,但是使面条的风味、质地、营养价值大大降低。随着人们生活水平的提高,人们越来越追求健康、绿色,营养的食品。
方便湿面被称为“第4代方便面”,目前是油炸方便面的最佳替代品,方便湿面经水煮而成,含水量高,未经油炸,脂肪含量低,营养成分不被破坏,面条筋道,复水速度快,可以直接复水食用。方便湿面相比方便面,方便快捷的同时,更加安全健康,符合人民的消费需求,市场的发展前景良好。
目前国内外对方便湿面的研究多集中对原料和工艺进行改进的处理方法。现已公开的关于方便湿面的加工方法主要包括:CN 113080374A公开了一种低糖方便湿面,加入藜麦粉和荞麦粉来降低升糖指数。CN 110367456A公开了一种方便湿面防腐保鲜方法,通过加入溶菌酶延长保质期。CN 113115903A公开了一种鲜湿面的制作方法,通过将面粉进行MTLT处理降低面条口感弱化。这些方法改善了方便湿面的营养和储存品质,但是方便湿面老化的问题仍然没有解决。
发明内容
本发明的目的在于提供一种方便湿面延缓老化的制备方法,旨在解决现有技术中如何抑制方便湿面在储藏过程中会有微生物的生长和如何改善方便湿面在储藏过程因发生淀粉老化而产生的方便湿面品质下降的问题。
为实现上述目的,本发明提供如下技术方案:一种方便湿面延缓老化的制备方法,包括如下步骤:
S1:备料:中筋小麦粉100份、谷朊粉2-3份、单甘酯0.4-0.6份,瓜尔胶0.2-0.3份、食盐1-2份、水33份;
S2:原料混合:将小麦粉、谷朊粉、单甘酯、瓜尔胶利用混合仪进行混合;
S3:和面:将食盐溶解到水中形成盐水,把盐水倒入由S2得到的混合粉中和面,得到面絮;
S4:醒发:将S3得到的面絮放在恒温箱醒发;
S5:切条:将S4得到面絮用压面机压片切条;
S6:煮制:将S5得到的面条进行煮制;
S7:浸酸:将S6得到的面条放在乳酸-乳酸钠缓冲液中浸泡;
S8:喷油:将S7得到的面条用喷壶喷淋;
S9:真空包装:将S8得到面条真空包装;
S10:灭菌:将S9得到面条放到高压蒸汽灭菌锅进行灭菌。
为了使得该一种方便湿面延缓老化的制备方法达到搅拌迅速、均匀的效果,作为本发明一种优选的,所述和面采用针式连续和面,和面时间为6-8 min。
为了使得该一种方便湿面延缓老化的制备方法达到口感也更加的细腻和顺滑的效果,作为本发明一种优选的,所述醒发条件为醒发温度为25-30℃,醒发时间为20-30min。
为了使得该一种方便湿面延缓老化的制备方法达到面条劲道不易断的效果,作为本发明一种优选的,所述压片采用连续压延法或折叠压延法,将初步成型的面片在压面机3.00 mm的轧距下复合压延4次,连续压延法不折叠面片,折叠压延法每次都折叠面片,每隔一次使面片旋转90°。
为了使得该一种方便湿面延缓老化的制备方法达到方便食用的效果,作为本发明一种优选的,所述切条当面片的厚度达到1-1.5 mm左右时,选择2 mm或3 mm方刀进行切条。
为了使得该一种方便湿面延缓老化的制备方法达到煮熟的效果,作为本发明一种优选的,所述煮制为面条在沸水中煮制1-3 min。
为了使得该一种方便湿面延缓老化的制备方法达到减小方便湿面在储藏过程中硬度增加、弹性下降和易断条等不利现象的效果,作为本发明一种优选的,所述浸酸条件为在pH为2-3的缓冲液中浸泡90-120 s。
为了使得该一种方便湿面延缓老化的制备方法达到面条间不易粘连、分散性增加的效果,作为本发明一种优选的,所述喷油量为面条质量的4%-6%。
为了使得该一种方便湿面延缓老化的制备方法达到便于真空保存的效果,作为本发明一种优选的,所述真空包装抽气时间为5-10 s,热封温度为高温。
为了使得该一种方便湿面延缓老化的制备方法达到杀菌消毒的效果,作为本发明一种优选的,所述灭菌条件为温度95-110℃,15-20 min。
与现有技术相比,本发明的有益效果是:
1、该方便湿面延缓老化的制备方法,通过添加谷朊粉、乳化剂单甘酯、亲水胶体瓜尔胶,延缓了方便湿面的老化,单甘酯与直链淀粉有很强的络合能力,其亲油基团进入直链淀粉螺旋结构,形成不溶性复合物,阻止了α-淀粉分子重新有规律的排列,防止淀粉粒之间的再结晶和淀粉溶出,从而延缓了老化过程;瓜尔胶的亲水性在羟基附近聚集大量的水,提高淀粉体系的持水性而抑制老化,本发明可以有效减小方便湿面在储藏过程中硬度增加、弹性下降和易断条等不利现象。
2、该方便湿面延缓老化的制备方法,有效的改善了方便湿面的蒸煮品质,谷朊粉的加入使得面筋网络包裹淀粉颗粒的的程度加强,淀粉颗粒的游离数量减少,进而蒸煮损失得到了降低其吸水率增加,最佳蒸煮时间也显著下降。
3、该方便湿面延缓老化的制备方法,有效改善了面条黏连的现象,喷涂4%的油脂使食用油包裹在面条外部,使淀粉颗粒在面条的熟化过程中不易析出,因此面条的表面光滑,面条间不易粘连、分散性增加。
4、该方便湿面延缓老化的制备方法,有效改善了方便湿面的感官品质,谷朊粉、单甘酯、瓜尔胶的添加使方便湿面劲道,口感爽滑。
附图说明
附图用来提供对本发明的进一步理解,并且构成说明书的一部分,与本发明的实施例一起用于解释本发明,并不构成对本发明的限制。在附图中:
图1为本发明的方便面制备流程示意图;
图2为本发明中的方便面制备调节流程示意图;
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例
请参阅图1、图2及表1至表4,本发明提供以下技术方案:一种方便湿面延缓老化的制备方法,包括如下步骤:
S1:备料:中筋小麦粉100份、谷朊粉2-3份、单甘酯0.4-0.6份,瓜尔胶0.2-0.3份、食盐1-2份、水33份;
S2:原料混合:将小麦粉、谷朊粉、单甘酯、瓜尔胶利用混合仪进行混合;
S3:和面:将食盐溶解到水中形成盐水,把盐水倒入由S2得到的混合粉中和面,得到面絮;
S4:醒发:将S3得到的面絮放在恒温箱醒发;
S5:切条:将S4得到面絮用压面机压片切条;
S6:煮制:将S5得到的面条进行煮制;
S7:浸酸:将S6得到的面条放在乳酸-乳酸钠缓冲液中浸泡;
S8:喷油:将S7得到的面条用喷壶喷淋;
S9:真空包装:将S8得到面条真空包装;
S10:灭菌:将S9得到面条放到高压蒸汽灭菌锅进行灭菌。
在本发明的具体实施例中,将200 g中间小面粉、6 g谷朊粉、1.2g单甘酯、0.4g瓜尔胶用混合仪混合均匀,将3g食盐溶解到66 g水中搅拌均匀,将混合粉倒入到针式和面机的和面缸中干混一分钟后加入盐水,和面7 min形成均匀的面絮,把面絮用保鲜膜包裹后放入到25℃的恒温箱中醒发30 min,然后用木板把面絮压实在3 mm轧距下成型随后进行4次复合压延,在2 mm、1.8 mm、1.6 mm、1.4 mm、1.2 mm、1.0 mm处单向压延,随后切条形成1.0mm厚3mm宽的面条,将切好的面条放在沸水中煮制2 min捞出来放到pH 2.5的乳酸-乳酸钠缓冲溶液中浸泡90s,然后放到冷水中30 s,捞出来在盘中静置1min后喷8 g食用油,将处理好的面条放到袋子中真空包装随后用高压蒸汽灭菌锅灭菌15 min,同时制备的对照组样品为未添加谷朊粉、单甘酯、瓜尔胶的面条,经对比分析其相关指标如表1、表2所示,结论主要如下:1、谷朊粉、单甘酯和瓜尔胶均极大降低了方便湿面的蒸煮损失率,缩短了其最佳蒸煮时间;2、谷朊粉、单甘酯和瓜尔胶均一定程度延缓了老化,极大降低了方便湿面储存期间的硬度和咀嚼性,提高了弹性;
将200 g中筋小面粉、4 g谷朊粉、0.8 g单甘酯、0.6 g瓜尔胶用混合仪混合均匀,将4 g食盐溶解到66 g水中搅拌均匀,将混合粉倒入到针式和面机的和面缸中干混一分钟后加入盐水,和面7 min形成均匀的面絮,把面絮用保鲜膜包裹后放入到25℃的恒温箱中醒发25 min,然后用木板把面絮压实在3 mm轧距下成型,随后进行4次复合压延,在2 mm、1.8mm、1.6 mm、1.4 mm、1.2 mm处单向压延,随后切条形成1.2 mm厚2 mm宽的面条,将切好的面条放在沸水中煮制1 min捞出来放到pH 3的乳酸-乳酸钠缓冲溶液中浸泡100 s,然后放到冷水中30 s,捞出来在盘中静置1 min后喷10 g食用油,将处理好的面条放到袋子中真空包装随后用高压蒸汽灭菌锅灭菌20 min,同时制备的对照组样品为未添加谷朊粉、单甘酯、瓜尔胶的面条,经对比分析其相关指标如表3、表4所示,结论主要如下,1、谷朊粉、单甘酯和瓜尔胶均极大降低了方便湿面的蒸煮损失率,缩短了其最佳蒸煮时间;2、谷朊粉、单甘酯和瓜尔胶均一定程度延缓了老化,极大降低了方便湿面储存期间的硬度和咀嚼性,提高了弹性。
具体的,和面采用针式连续和面,和面时间为6-8 min。
本实施例中:采用针式连续和面,搅拌迅速、均匀,面团中的面筋扩展充分,面团表面光洁,手感柔和。
具体的,醒发条件为醒发温度为25-30℃,醒发时间为20-30 min。
本实施例中:使得和好的面更易加工,做出的面点更加地筋道(有嚼劲,抗剪性能较好)、柔软,口感也更加的细腻和顺滑。
具体的,压片采用连续压延法或折叠压延法,将初步成型的面片在压面机3.00 mm的轧距下复合压延4次,连续压延法不折叠面片,折叠压延法每次都折叠面片,每隔一次使面片旋转90°。
本实施例中:面胚经过多道辊压延就叫复合压延,优点是面条劲道不易断,耐煮,不混汤。
具体的,切条当面片的厚度达到1-1.5 mm左右时,选择2 mm或3 mm方刀进行切条。
本实施例中:切条方便食用,增加了使用的便利性。
具体的,煮制为面条在沸水中煮制1-3 min。
本实施例中:将面条煮熟,便于食用和制作。
具体的,浸酸条件为在pH为2-3的缓冲液中浸泡90-120 s。
本实施例中:可以有效减小方便湿面在储藏过程中硬度增加、弹性下降和易断条等不利现象。
具体的,喷油量为面条质量的4%-6%。
本实施例中:改善了面条黏连的现象,喷涂4%的油脂使食用油包裹在面条外部,使淀粉颗粒在面条的熟化过程中不易析出,因此面条的表面光滑,面条间不易粘连、分散性增加。
具体的,真空包装抽气时间为5-10 s,热封温度为高温。
本实施例中:真空包装,减少与外部空气的接触,延长保存时间。
具体的,灭菌条件为温度95-110℃,15-20 min。
本实施例中:高温杀菌,保证食用的卫生和健康。
本发明的工作原理及使用流程:该一种方便湿面延缓老化的制备方法在使用时,将200 g中间小面粉、6 g谷朊粉、1.2g单甘酯、0.4g瓜尔胶用混合仪混合均匀,将3g食盐溶解到66 g水中搅拌均匀,将混合粉倒入到针式和面机的和面缸中干混一分钟后加入盐水,和面7 min形成均匀的面絮,把面絮用保鲜膜包裹后放入到25℃的恒温箱中醒发30 min,然后用木板把面絮压实在3 mm轧距下成型随后进行4次复合压延,在2 mm、1.8 mm、1.6 mm、1.4 mm、1.2 mm、1.0 mm处单向压延,随后切条形成1.0 mm厚3mm宽的面条,将切好的面条放在沸水中煮制2 min捞出来放到pH 2.5的乳酸-乳酸钠缓冲溶液中浸泡90s,然后放到冷水中30 s,捞出来在盘中静置1min后喷8 g食用油,将处理好的面条放到袋子中真空包装随后用高压蒸汽灭菌锅灭菌15 min。
最后应说明的是:以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种方便湿面延缓老化的制备方法,其特征在于:包括如下步骤:
S1:备料:中筋小麦粉100份、谷朊粉2-3份、单甘酯0.4-0.6份,瓜尔胶0.2-0.3份、食盐1-2份、水33份;
S2:原料混合:将小麦粉、谷朊粉、单甘酯、瓜尔胶利用混合仪进行混合;
S3:和面:将食盐溶解到水中形成盐水,把盐水倒入由S2得到的混合粉中和面,得到面絮;
S4:醒发:将S3得到的面絮放在恒温箱醒发;
S5:切条:将S4得到面絮用压面机压片切条;
S6:煮制:将S5得到的面条进行煮制;
S7:浸酸:将S6得到的面条放在乳酸-乳酸钠缓冲液中浸泡;
S8:喷油:将S7得到的面条用喷壶喷淋;
S9:真空包装:将S8得到面条真空包装;
S10:灭菌:将S9得到面条放到高压蒸汽灭菌锅进行灭菌。
2.根据权利要求1所述的一种方便湿面延缓老化的制备方法,其特征在于:所述和面采用针式连续和面,和面时间为6-8 min。
3.根据权利要求1所述的一种方便湿面延缓老化的制备方法,其特征在于:所述醒发条件为醒发温度为25-30℃,醒发时间为20-30 min。
4.根据权利要求1所述的一种方便湿面延缓老化的制备方法,其特征在于:所述压片采用连续压延法或折叠压延法,将初步成型的面片在压面机3.00 mm的轧距下复合压延4次,连续压延法不折叠面片,折叠压延法每次都折叠面片,每隔一次使面片旋转90°。
5.根据权利要求1所述的一种方便湿面延缓老化的制备方法,其特征在于:所述切条当面片的厚度达到1-1.5 mm左右时,选择2 mm或3 mm方刀进行切条。
6.根据权利要求1所述的一种方便湿面延缓老化的制备方法,其特征在于:所述煮制为面条在沸水中煮制1-3 min。
7.根据权利要求1所述的一种方便湿面延缓老化的制备方法,其特征在于:所述浸酸条件为在pH为2-3的缓冲液中浸泡90-120 s。
8.根据权利要求1所述的一种方便湿面延缓老化的制备方法,其特征在于:所述喷油量为面条质量的4%-6%。
9.根据权利要求1所述的一种方便湿面延缓老化的制备方法,其特征在于:所述真空包装抽气时间为5-10 s,热封温度为高温。
10.根据权利要求1所述的一种方便湿面延缓老化的制备方法,其特征在于:所述灭菌条件为温度95-110℃,15-20 min。
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CN115868600A (zh) * | 2022-11-11 | 2023-03-31 | 河南工业大学 | 一种全麦粉方便湿面的制备方法 |
CN115868600B (zh) * | 2022-11-11 | 2024-03-22 | 河南工业大学 | 一种全麦粉方便湿面的制备方法 |
CN115736178B (zh) * | 2022-11-11 | 2024-04-09 | 河南工业大学 | 一种黑小麦方便湿面和黑小麦全粉方便湿面的制备方法 |
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