CN1344506A - 一种菜面型系列免煮面条的生产方法 - Google Patents
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Abstract
本发明公开了一种免煮面条的生产方法,是用粗杂粮粉即;高梁米粉、小米粉、荞麦、燕麦与蔬菜制成的菜泥(浆液)按比例混合后经挤压熟化后加工出半成品,再经晾干、切断、包装后即为成品。此种方法生产的免煮面条,工艺过程简单,由于产品不经油炸、不需高温干燥,不添加任何色素,最大限度的保留了粗杂粮及蔬菜的原有营养成分,有水即食,快速、方便,而且口感好,营养全面,将方便型免煮面条变成营养型、保健型面条,使单纯的方便面同时具有营养、保健作用。
Description
本发明涉及的是一种免煮面条的生产方法,是用粗杂粮粉,即;高梁米粉、小米粉、荞麦粉、燕麦粉分别与蔬菜制成的菜泥(浆液)混合经挤压熟化加工生产的一种免煮面条。
随着人们饮食结构发生的变化和生活、工作的快节奏而在粮油食品业新兴起的一种有水即食的免煮面条,以其经济、方便、快速而在市场占有一席之地。市售的挂面或免煮面条,原料多是采用面粉或用粗杂粮粉制成,这一类挂面或免煮面,营养单一,品种单一。也有用鸡蛋同面粉混合在一起制成免煮面或以添加佐料的方式在免煮面条中添加带有脱水蔬菜的料包,其目的是让这种免煮面条在方便、快速食用的基础上,向营养型发展。但从目前市售或资料记载还未见有能将粗杂粮粉分别与蔬菜混合在一起制成的免煮面条。由于人们生活水平不断提高,饮食结构已由单纯的温饱型开始向饮食合理化、科学化发展,以粗杂粮为食品的系列产品越来越会引起人们的重视,从人体对营养素的要求来说,除了碳水化合物、蛋白质外还需足够的维生素和微量元素。众所周知,补充人体维生素和微量元素,最有效的途径就是多吃蔬菜,如能在生产过程中把面粉同蔬菜混合在一起,制成营养丰富,口感好,不用煮,用水一泡就可以食用的方便免煮面条,会具有一定市场前景。中国专利94115189(申请号)公开了一种“玉米蔬菜方便面及其制备方法”,它是用玉米粉为原料,加入蔬菜等辅助料、面粉混合后,熟化、压片、面片熟化、再压片、蒸熟、切断、折叠分排、热烘干燥、冷却而成。该方法原料经两次压片、三次熟化,工艺过程复杂。中国专利95108214(申请号)也公开了一种“粗杂粮蔬菜方便面及其生产方法”,它是用面粉(小麦粉)与另外12种(大豆、绿豆、高粮粉、南瓜、山药、海带、生姜、胡萝卜、虾皮、辣椒、芹菜、蕃茄)原料按比例混合在一起加工制成,虽解决了营养单一的问题,但又无法满足不同口味需求的人食用。如有的人不吃海物,吃了过敏,有的人不吃辣椒,有的人不吃芹菜,这样就无法选择。
本发明“菜面型免煮面条”就是将高梁米粉、小米粉、荞麦粉、燕麦粉分别与蔬菜制成的菜泥(浆液)按比例混合加工生产的一种免煮面条。生产工艺简单,不经油炸、不需高温干燥,不添加任何色素,最大限度的保留了面粉或粗杂粮及蔬菜的原有营养成份,将方便型的免煮面条变成营养型、保健型面条,使单纯的方便面同时具有营养、保健作用。不仅经济、方便,而且营养全面,口感好,能满足各种口味需求的人食用。
本发明所采用的原料是粗杂粮粉,即高梁米粉、小米粉、荞麦粉、燕麦粉。所用的蔬菜可以是叶菜类,如:菠菜、香菜、芹菜、油菜、苋菜、白菜等。也可以是瓜果类的蔬菜,如:西红柿、黄瓜、南瓜、苦瓜、胡萝卜等。
配方:
粗杂粮粉:50~60公斤 最佳量:55公斤
高筋粉: 25~35公斤 最佳量:30公斤
蔬 菜: 10~20公斤 最佳量:15公斤
改性淀粉:1~2公斤 最佳量:1.5公斤
强面精: 0.2~0.4公斤 最佳量:0.3公斤
盐: 0.8~1.2公斤 最佳量:1.0公斤
水: 8~12公斤 最佳量:10公斤
注:以粗杂粮粉、蔬菜、高筋粉三项加在一起
为100公斤计算其它各项用量。
原料要求:
粗杂粮粉:当年产品,颗粒饱满,无虫蛀,无霉味,加工制成
60~100目粉,最好为80目粉。
蔬菜:
叶菜类:新鲜,无腐叶、黄叶,洗净、切碎,用刹菜机制成
菜泥(浆液)备用。
瓜果类:去皮、去瓤、去籽、去根、去须,洗净、切片,用
刹菜机制成菜泥(浆液)备用。
生产方法:
将各种所需原料按上述配方确定的比例计量,放入搅拌机中混合均匀后倒入面条机料斗,原料由面条机料斗进入绞龙挤压,出口为条状熟料,经过漏板从喷头挤出成1毫米左右的面条,将面条分份剪断、晾干,按所需长度切断、包装即为成品。
注:面条机为成型设备。工艺流程:配料→和 面→投料→挤压熟化
→半成品→晾干→切 条
→包 装→成品产品系列:以高粮米粉为例,其它杂粮以此类推。
叶菜类 瓜果类高粮米菠菜免煮面条 高粮米西红柿免煮面条高粮米香菜免煮面条 高粮米胡萝卜免煮面条高粮米芹菜免煮面条 高粮米黄瓜免煮面条高粮米油菜免煮面条 高粮米南瓜免煮面条高粮米苋菜免煮面条 高粮米苦瓜免煮面条高粮米白菜免煮面条
Claims (4)
- 一种菜面型系列免煮面条的生产方法1、一种免煮面条的生产方法,其特征在于:该免煮面条是用粗杂粮粉与蔬菜制成的菜泥(浆液)混合在一起经挤压熟化后加工制成,所用的粗杂粮粉与蔬菜制成的菜泥(浆液)比例为:50~60∶10~20。
- 2、根据权利要求1所述的“一种免煮面条的生产方法”,其特征在于:所用的粗杂粮粉主要是指高粮米、小米、荞麦、燕麦加工制成的面粉。
- 3、根据权利要求1、2所述的“一种免煮面条的生产方法”,其特征在于:与粗杂粮粉一起混合用的蔬菜可以是叶菜类,也可以是瓜果类。
- 4、根据权利要求2所述的“一种免煮面条的生产方法”,其特征在于:所用的粗杂粮粉为60~100目粉,最好为80目粉。
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Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2004071214A1 (fr) * | 2003-02-14 | 2004-08-26 | Guanghui Zhang | Nouilles aux legumes contenant de la cellulose brute et preparation |
CN101507477B (zh) * | 2009-03-30 | 2011-08-31 | 山东轻工业学院 | 紫甘蓝味燕麦夹馅面条及其制备方法 |
CN102696968A (zh) * | 2012-06-25 | 2012-10-03 | 吉林大学 | 一种儿童型杂粮杂豆免煮面与其制备方法 |
CN102919682A (zh) * | 2012-11-12 | 2013-02-13 | 山西省农业科学院农产品加工研究所 | 一种免煮青稞面条的制备方法 |
CN103519071A (zh) * | 2013-10-30 | 2014-01-22 | 沈孝芹 | 一种柿子高粱米面面条及其制作方法 |
CN104304980A (zh) * | 2014-10-10 | 2015-01-28 | 青岛嘉瑞生物技术有限公司 | 一种儿童型特色杂粮免煮面条及其生产方法 |
CN106942593A (zh) * | 2017-04-13 | 2017-07-14 | 肖建超 | 一种不破坏营养成分的蔬菜面条及其制作方法 |
US11297859B2 (en) | 2020-05-14 | 2022-04-12 | Lakeside Organics of Hadley, LLC | Vegetable noodles and methods for making the same |
CN115517328A (zh) * | 2022-02-14 | 2022-12-27 | 安徽燕之坊食品有限公司 | 一种荞麦熟制食品及其生产工艺 |
-
2000
- 2000-09-30 CN CN00126592A patent/CN1344506A/zh active Pending
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2004071214A1 (fr) * | 2003-02-14 | 2004-08-26 | Guanghui Zhang | Nouilles aux legumes contenant de la cellulose brute et preparation |
CN101507477B (zh) * | 2009-03-30 | 2011-08-31 | 山东轻工业学院 | 紫甘蓝味燕麦夹馅面条及其制备方法 |
CN102696968A (zh) * | 2012-06-25 | 2012-10-03 | 吉林大学 | 一种儿童型杂粮杂豆免煮面与其制备方法 |
CN102919682A (zh) * | 2012-11-12 | 2013-02-13 | 山西省农业科学院农产品加工研究所 | 一种免煮青稞面条的制备方法 |
CN102919682B (zh) * | 2012-11-12 | 2014-01-08 | 山西省农业科学院农产品加工研究所 | 一种免煮青稞面条的制备方法 |
CN103519071A (zh) * | 2013-10-30 | 2014-01-22 | 沈孝芹 | 一种柿子高粱米面面条及其制作方法 |
CN104304980A (zh) * | 2014-10-10 | 2015-01-28 | 青岛嘉瑞生物技术有限公司 | 一种儿童型特色杂粮免煮面条及其生产方法 |
CN106942593A (zh) * | 2017-04-13 | 2017-07-14 | 肖建超 | 一种不破坏营养成分的蔬菜面条及其制作方法 |
US11297859B2 (en) | 2020-05-14 | 2022-04-12 | Lakeside Organics of Hadley, LLC | Vegetable noodles and methods for making the same |
CN115517328A (zh) * | 2022-02-14 | 2022-12-27 | 安徽燕之坊食品有限公司 | 一种荞麦熟制食品及其生产工艺 |
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