CN116158526A - 一种即开即食的鲜粉条 - Google Patents
一种即开即食的鲜粉条 Download PDFInfo
- Publication number
- CN116158526A CN116158526A CN202310381395.3A CN202310381395A CN116158526A CN 116158526 A CN116158526 A CN 116158526A CN 202310381395 A CN202310381395 A CN 202310381395A CN 116158526 A CN116158526 A CN 116158526A
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- China
- Prior art keywords
- powder
- seasoning
- fresh
- bag
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 claims abstract description 81
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- 229920002472 Starch Polymers 0.000 claims abstract description 20
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- 239000002778 food additive Substances 0.000 claims abstract description 15
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- 229920001592 potato starch Polymers 0.000 claims abstract description 13
- 239000004288 Sodium dehydroacetate Substances 0.000 claims abstract description 12
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- 235000019259 sodium dehydroacetate Nutrition 0.000 claims abstract description 12
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims abstract description 12
- HSEYYGFJBLWFGD-UHFFFAOYSA-N 4-methylsulfanyl-2-[(2-methylsulfanylpyridine-3-carbonyl)amino]butanoic acid Chemical compound CSCCC(C(O)=O)NC(=O)C1=CC=CN=C1SC HSEYYGFJBLWFGD-UHFFFAOYSA-N 0.000 claims abstract description 11
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- 235000001270 Allium sibiricum Nutrition 0.000 description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 3
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- 235000006886 Zingiber officinale Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
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- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 description 1
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- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 description 1
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 description 1
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- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Biotechnology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明涉及一种即开即食的鲜粉条,包括鲜粉和调味料包;所述的鲜粉包括主要原料、蔬菜粉、食品添加剂和适量净水;所述的主要原料为马铃薯淀粉、玉米淀粉、木薯淀粉或豌豆淀粉的一种或多种组合;采用以上配方后,本发明具有如下优点:本发明结合传统工艺与现代科学技术对传统工艺进行了改进,减少了晾粉环节,实际生产以食用马铃薯淀粉、玉米淀粉、木薯淀粉、豌豆淀粉为主要原料,辅以蔬菜粉和食品添加剂(硫酸铝铵、脱氢乙酸钠),经打芡、搅拌、下粉、熟化、冷却、切断、包装等工序制成的鲜粉条。增加了各种调味料包、蔬菜包、辣椒包、酱包等,从传统的干粉条煮制后食用改变为即可即食方便的鲜粉条。
Description
技术领域
本发明涉及食品技术领域,具体是指一种即开即食的鲜粉条。
背景技术
定西宽粉的生产历史悠久,据史料记载,已有三百多年的历史。定西的马铃薯,成就了定西宽粉的嚼劲和爽滑。传说,乾隆年间,新知县在此巡访民情,恰逢洋芋丰收,乡人以煮熟的洋芋接待。洋芋绵沙、香气扑鼻,县老爷吃了连连赞好。临走时,突然好奇地问:“若将此碾碎成粉,仿成面条之状,食之,岂不妙哉?”于是,乡民便将马铃薯捣碎,过滤出淀粉,晒干,然后擀成面条煮熟,佐以葱、蒜、香醋凉拌或热汤食之。宽粉薄如蝉翼,爽滑入味,口感筋道,观之则清新透明,煞是好吃!由此,便得名“老爷面”。
传统工艺一般将原料经过浸泡、磨浆、提粉、打糊、漏粉、拉锅、理粉、晾粉、泡粉、挂晒等加工步骤制成。传统的干粉条是消费者购买之后,在使用过程中煮制,煮制后食用,不方便。
发明内容
本发明要解决上述技术问题,提供一种采用现代科技方法对对传统工艺进行了改进,使传统的干粉条煮制后食用改变为即可即食方便的鲜粉条。大大减少了消费者在使用过程中煮制。
为解决上述技术问题,本发明提供的技术方案为:
一种即开即食的鲜粉条,包括鲜粉和调味料包;
所述的鲜粉包括主要原料、蔬菜粉、食品添加剂和适量净水;
所述的主要原料为马铃薯淀粉、玉米淀粉、木薯淀粉或豌豆淀粉的一种或多种组合;
所述的蔬菜粉为南瓜粉、菠菜粉、胡萝卜粉、番茄粉、苜蓿粉、紫薯粉、红薯粉或玉米粉的一种或多种组合;
所述的食品添加剂包括脱氢乙酸钠和硫酸铝铵;
所述的调味料包包括调味醋包、脱水菜包、调味粉包或酱料包中的一种或多种组合。
采用以上结构后,本发明具有如下优点:
优选地,所述的鲜粉经打芡、搅拌、下粉、熟化、冷却、切断和包装工序制成鲜粉条。
优选地,所述的脱水菜包包括黄金豆佐料包和葱花佐料包。
优选地,所述的酱料包为麻酱味酱包。
优选地,所述的调味粉包为香辣牛肉味调料包,所述的香辣牛肉味调料包包括脱水蔬菜佐料包和豆丁蔬菜佐料包。
采用以上配方后,本发明具有如下优点:
本发明结合传统工艺与现代科学技术对传统工艺进行了改进,在生产过程中将传统粉条工艺进行了改进,减少了晾粉环节,实际生产以食用马铃薯淀粉、玉米淀粉、木薯淀粉、豌豆淀粉为主要原料,辅以蔬菜粉和食品添加剂(硫酸铝铵、脱氢乙酸钠),经打芡、搅拌、下粉、熟化、冷却、切断、包装等工序制成的鲜粉条。增加了各种调味料包、蔬菜包、辣椒包、酱包等,从传统的干粉条煮制后食用改变为即可即食方便的鲜粉条。
上述概述仅仅是为了说明书的目的,并不意以任何方式进行限制。除上述描述的示意性的方面、实施方式和特征之外,通过参考全文和以下的详细描述,本发明进一步的方面、实施方式和特征将会是容易明白的。
附图说明
无
具体实施方式
现在将详细提及本发明的具体实施方案。尽管结合这些具体的实施方案描述本发明,但应认识到不打算限制本发明到这些具体实施方案。相反,这些实施方案意欲覆盖可包括在由权利要求限定的发明精神和范围内的替代、改变或等价实施方案。在下面的描述中,阐述了大量具体细节以便提供对本发明的全面理解。本发明可在没有部分或全部这些具体细节的情况下被实施。在其它情况下,为了不使本发明不必要地模糊,没有详细描述熟知的工艺操作。
当与本说明书和附加权利要求中的“包括”、“方法包括”、或类似语言联合使用时,单数形式“某”、“某个”、“该”包括复数引用,除非上下文另外清楚指明。除非另外定义,本文中使用的所有技术和科学术语具有本发明所属技术领域的普通技术人员通常理解的相同含义。
下面结合全文对本发明做进一步的详细说明。
结合全文,一种即开即食的鲜粉条,包括鲜粉和调味料包;
所述的鲜粉包括主要原料、蔬菜粉、食品添加剂和适量净水;
所述的主要原料为马铃薯淀粉、玉米淀粉、木薯淀粉或豌豆淀粉的一种或多种组合;
所述的蔬菜粉为南瓜粉、菠菜粉、胡萝卜粉、番茄粉、苜蓿粉、紫薯粉、红薯粉或玉米粉的一种或多种组合;
所述的食品添加剂包括脱氢乙酸钠和硫酸铝铵;
所述的调味料包包括调味醋包、脱水菜包、调味粉包或酱料包中的一种或多种组合。
所述的鲜粉经打芡、搅拌、下粉、熟化、冷却、切断和包装工序制成鲜粉条。
所述的所述的脱水菜包包括黄金豆佐料包和葱花佐料包。
所述的酱料包为麻酱味酱包。
所述的调味粉包为香辣牛肉味调料包,所述的香辣牛肉味调料包包括脱水蔬菜佐料包和豆丁蔬菜佐料包。
食品添加剂(脱氢乙酸钠、硫酸铝铵):食品添加剂的品种和使用量应符合GB 2760有关规定。
麻酱味酱包配料:植物油、花生、酿造酱油、芝麻:2-3kg、酿造食醋、棕榈油、辣椒、芝麻油、味精、白砂糖、食用盐、肽鲜复合调味料[味精、食用盐酵母抽提物、麦芽糊精、呈味核苷酸二钠、食用香精和大豆抽提物(脱脂大豆、食用盐和麦芽糊精)]、鸡精调味料、酵母抽提物、鲜香粉(食用淀粉、食用盐、谷氨酸钠、食用葡萄糖、鸡肉提取物、牛肉提取物、酵母抽提物、香辛料、呈味核苷酸二钠、二氧化硅、食用香料、山梨酸钾和柠檬黄)、洋葱、生姜、香辛料、姜粉、蒜粉、食用香精、呈味核苷酸二钠和辣椒红。应符合相应企业标准要求,调味料食用量根据生产需要添加。
黄金豆佐料包配料:豌豆、植物油、食用盐、白砂糖、辣椒粉、洋葱粉、食香精香料、谷氨酸钠和特丁基对苯二酚。应符合相应企业标准要求
葱花佐料包配料:脱水蔬菜(香葱)。应符合相应企业标准要求
香辣牛肉味调料配料表:
香辣牛肉味酱包配料:辣椒酱(辣椒、蚕豆、食用盐、小麦粉和山梨酸钾)、植物油、食用猪油、生活饮用水、食用牛油、生姜、牛骨头、食用盐、洋葱、豆鼓(大豆、生活饮用水、食用盐、小麦粉、丙酸钙和脱氢乙酸钠)、食用鸡油、味精、香辛料、花椒、醛糟、大蒜、白砂糖、鸡肉调味酱(鸡骨、味精、食用盐、食用鸡油、食用葡萄糖、酵母抽提物、香辛料、生活饮用水、牛磺酸、呈味核昔酸二钠和食品用香精)、食用香精香料、呈味核昔酸二钠、山梨酸钾和柠檬酸。
脱水蔬菜佐料配料:脱水蔬菜(高丽菜)、脱水蔬菜(裙带菜)、枸杞和脱水蔬菜(香葱)。
豆丁蔬菜佐料包配料:脱水豆丁(大豆、生活饮用水、食用盐)、脱水蔬菜(胡卜)和脱水蔬菜(香葱)。
以上各种料包应符合相应企业标准要求。
依据定西宽粉有着得天独厚、无可比拟的“辣、滑、劲、透、香、爽”等特点和优势。“辣”体现的主要是味道,麻辣烫就是传统吃法,内敛而低调的“粉”与热情火爆的“辣”,天生就是绝配;“滑”体现的是粉的质感,品质好、光滑;“劲”体现的是我们马铃薯淀粉的优势,劲道,有嚼劲;“透”体现的是色泽、光泽,晶莹剔透,能让人食欲大增;“香”体现的是视觉、嗅觉、味觉的有机统一,从看着香到闻着香,最后吃着香,色香味俱全;“爽”体现的是最后的结果,吃完一碗地道的“定西宽粉”,达到了“爽”的效果,满足消费者精神享受。
马铃薯淀粉是生产定西宽粉的主要原料,定西马铃薯淀粉质地细腻、洁白有光泽、干净无杂质、粘度高、粘性足、融合性好、糊化度低、透明度高,是生产宽粉产品的上乘原料,享誉国内外。“定西宽粉”以优质马铃薯淀粉为原料,富含维生素、矿物质、膳食纤维等成分,突出工艺、传承、文化,开发马铃薯文化元素,研发煮、泡、速热等多种类型的预包装产品吃法,开发了酸辣味、麻辣味等不同口味的产品,配套以土豆、菌菜、百合、豆类产品等地方特色菜品,形成了不同风味、各具特色的系列产品以其营养丰富、口感好,味道佳著称,具有无可比拟的“辣、滑、劲、透、香、爽”等特点和优势,深受消费者推崇,吃完一碗地道的“定西宽粉”,满满的幸福在蔓延。
实施例一:
红薯鲜粉条:红薯粉、食用马铃薯淀粉、木薯淀粉、食品添加剂(硫酸铝铵和脱氢乙酸钠)。鲜粉经打芡、搅拌、下粉、熟化、冷却、切断和包装工序制成鲜粉条。
调味料包包括调味醋包、脱水菜包、调味粉包和香辣牛肉味酱包。
实施例二:
南瓜鲜粉条:食用马铃薯淀粉、木薯淀粉、南瓜粉、食品添加剂(硫酸铝铵和脱氢乙酸钠)。鲜粉经打芡、搅拌、下粉、熟化、冷却、切断和包装工序制成鲜粉条。
调味料包包括调味醋包、脱水菜包和麻酱味酱包。
实施例三:
菠菜鲜粉条:食用马铃薯淀粉、木薯淀粉、菠菜粉、食品添加剂(硫酸铝铵和脱氢乙酸钠)。鲜粉经打芡、搅拌、下粉、熟化、冷却、切断和包装工序制成鲜粉条。
调味料包包括调味醋包、脱水菜包、调味粉包和麻酱味酱包。
实施例四:
胡萝卜鲜粉条:食用马铃薯淀粉、木薯淀粉、胡萝卜粉、食品添加剂(硫酸铝铵和脱氢乙酸钠)。鲜粉经打芡、搅拌、下粉、熟化、冷却、切断和包装工序制成鲜粉条。
调味料包包括脱水菜包、调味粉包和麻酱味酱包。
实验测试:
把实施例一、实施例二、实施例三和实施例四的鲜粉条按照技术要求进行检测。
感官要求;
如表1所示:
表1感官要求
理化指标;
应符合表2的规定。
表2理化指标
有害物质限量;
应符合表3的规定。
表3有害物质限量指标
本实施例一、实施例二、实施例三和实施例四符合规定,本发明结合传统工艺与现代科学技术对传统工艺进行了改进,在生产过程中将传统粉条工艺进行了改进,减少了晾粉环节,实际生产以食用马铃薯淀粉、玉米淀粉、木薯淀粉、豌豆淀粉为主要原料,辅以蔬菜粉和食品添加剂(硫酸铝铵、脱氢乙酸钠),经打芡、搅拌、下粉、熟化、冷却、切断、包装等工序制成的鲜粉条。在包装过程中我公司为了消费者食用方便,增加了各种调味料包、蔬菜包、辣椒包、酱包等,从传统的干粉条煮制后食用改变为即可即食方便的鲜粉条。
以上对本发明及其实施方式进行了描述,这种描述没有限制性,全文中所示的也只是本发明的实施方式之一,实际的结构并不局限于此。总而言之如果本领域的普通技术人员受其启示,在不脱离本发明创造宗旨的情况下,不经创造性的设计出与该技术方案相似的结构方式及实施例,均应属于本发明的保护范围。
Claims (5)
1.一种即开即食的鲜粉条,其特征在于,包括鲜粉和调味料包;
所述的鲜粉包括主要原料、蔬菜粉、食品添加剂和适量净水;
所述的主要原料为马铃薯淀粉、玉米淀粉、木薯淀粉或豌豆淀粉的一种或多种组合;
所述的蔬菜粉为南瓜粉、菠菜粉、胡萝卜粉、番茄粉、苜蓿粉、紫薯粉、红薯粉或玉米粉的一种或多种组合;
所述的食品添加剂包括脱氢乙酸钠和硫酸铝铵;
所述的调味料包包括调味醋包、脱水菜包、调味粉包或酱料包中的一种或多种组合。
2.根据权利要求1所述的一种即开即食的鲜粉条,其特征在于:所述的鲜粉经打芡、搅拌、下粉、熟化、冷却、切断和包装工序制成鲜粉条。
3.根据权利要求1所述的一种即开即食的鲜粉条,其特征在于:所述的脱水菜包包括黄金豆佐料包和葱花佐料包。
4.根据权利要求1所述的一种即开即食的鲜粉条,其特征在于:所述的酱料包为麻酱味酱包。
5.根据权利要求1所述的一种即开即食的鲜粉条,其特征在于:所述的调味粉包为香辣牛肉味调料包,所述的香辣牛肉味调料包包括脱水蔬菜佐料包和豆丁蔬菜佐料包。
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CN101637237A (zh) * | 2009-08-18 | 2010-02-03 | 阳城县绿野生态农业有限公司 | 一种蔬菜汁粉条及其制备方法 |
CN103110073A (zh) * | 2013-03-05 | 2013-05-22 | 陈天仁 | 蔬菜汁粉条及其制备方法 |
CN111264841A (zh) * | 2020-03-04 | 2020-06-12 | 宁夏鲁宁凤城粉业有限责任公司 | 一种菠菜汁粉条的制备方法 |
CN114027491A (zh) * | 2021-11-17 | 2022-02-11 | 四川白家阿宽食品产业股份有限公司 | 一种成都冒节子肥肠粉 |
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