CN105410656B - 一种黄秋葵面条及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明属于食品加工技术领域,具体涉及一种黄秋葵面条及其制备方法,黄秋葵面条的原料组成为:面粉150‑170份,水8‑12份,黄秋葵30‑40份,马铃薯淀粉1.0‑1.2份,魔芋粉0.5‑0.75份,谷朊粉0.7‑1.0份,肌醇六磷酸酯0.5‑0.7份,乙酸钙0.08‑0.1份,香薷提取液2‑3份,本发明制备的黄秋葵面条利用新鲜黄秋葵直接打浆制备,既简化了生产工序,又降低了生产成本,且增加了面条的花色品种,为黄秋葵等外品的高效利用开辟了新途径,可助推黄秋葵产业的转型升级,具有高的营养价值。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种黄秋葵面条及其制备方法。
背景技术
黄秋葵(Abelmoschus esculentus (Linn.)Moench)又叫秋葵、羊角豆,其嫩果肉质柔嫩,口感润滑,风味独特,营养价值高,富含蛋白质、游离氨基酸、VC、VA、VE多种维生素、矿物质、黄酮及黏性糖蛋白,既是营养丰富的鲜美蔬菜,又兼具保健药用功能。
多项研究证明黄秋葵幼果中特有的由果胶和多糖等组成的黏性糖蛋白不仅可助消化、治疗胃炎,并可增强机体的抵抗力、保持动脉血管的弹性,长期食用对胃溃疡等疾病具有显著疗效,并可保护肝脏。此外大量研究表明,黄秋葵幼果的水提液不仅具有抗疲劳、抑制肿瘤细胞增殖、并且还有治疗烧(烫)伤等特殊疗效。
近几年,随着黄秋葵人工栽培面积不断扩大,种植呈明显的区域化分布,在产区上市季节出现了黄秋葵鲜品销售局部过剩的局面,造成产品市场价格波动,且黄秋葵在鲜销过程中由于个体大小不均、形状各异,因此,等外品比例较高,直接影响生产者的经济效益。目前市面上黄秋葵加工产品较少,远远不能满足人们对黄秋葵加工食品日益增长的需求,急待黄秋葵新产品的开发。利用黄秋葵鲜销挑选下来的等外品进行新产品开发,不但延长了黄秋葵的产业链,而且会大大提高黄秋葵的产后附加值。
面条是中国最常见的食品之一,由于制条、调味的不同,从而使各地出现了数量众多的面条品种。但绝大多数面条均是用谷物或豆类的面粉加工而成,一般富含淀粉而膳食纤维含量极低。现有的黄秋葵面条制备过程中,主要存在以下几个问题:1、大多采用黄秋葵提取液或冻干粉类,黄秋葵干制过程能耗高,而且不同干燥工艺均会造成不同程度的营养损耗。尽管真空冷冻干燥过程中黄秋葵的营养成分损失较少,但其能耗特别高;2、黄秋葵在干燥或榨汁过程中,如果护色措施不当,均会造成叶绿素的大量损失,严重影响产品的营养与色泽;3、有些利用黄秋葵制作的面条,加入大量的其他辅料,如中国专利申请(CN201410368526.5),黄秋葵添加量极少,口感、色泽均较为混杂,制得的产品既没有黄秋葵的特有风味,也不具备黄秋葵的鲜绿色泽; 4、现有技术中,制备的此类面条贮存时间短。
发明内容
针对现有技术存在的上述问题,本发明提供了一种利用新鲜黄秋葵直接打浆后用来制备营养美味的黄秋葵面条,使制得的面条不仅色泽鲜绿,口感清香,外观品质好,营养丰富,而且富含膳食纤维,同时贮存时间长。
本发明还提供了一种黄秋葵面条的制备方法,该方法简单可控,制备的面条成功率高。
本发明为了实现上述目的所采用的技术方案为:
本发明提供了一种黄秋葵面条,通过以下重量份原料制成:面粉150-170份,水8-12份,黄秋葵30-40份,马铃薯淀粉1.0-1.2份,魔芋粉0.5-0.75份,谷朊粉0.7-1.0份,肌醇六磷酸酯0.5-0.7份,乙酸钙0.08-0.1份,香薷提取液2-3份。
进一步的,所述香薷提取液为将6份香薷中加入3份黄酒、15份水、0.2份碳酸氢钠及0.06份柠檬酸,加热煮沸10min后,过滤得滤液。
进一步的,上述黄酒的含醇量为16%。
本发明还提供了一种上述黄秋葵面条的制备方法,包括以下步骤:
(1)黄秋葵去蒂,在盐水中浸泡10min,洗净后切段,加水、乙酸钙打浆,过60目筛,得黄秋葵浆液备用;
(2)将香薷提取液中加入肌醇六磷酸酯,搅拌均匀,静置10min,备用;
(3)将面粉、魔芋粉、谷朊粉、马铃薯淀粉混合均匀,得混合粉;
(4)将黄秋葵浆液及香薷提取液添加到混匀粉中,和面,经压延,后制成黄秋葵面条。
本发明所使用的黄秋葵为黄秋葵鲜品,所述盐水为质量浓度为15%的氯化钠水溶液。
本发明中适量加入谷朊粉主要是为了增强营养以及很好的维持面团结构。谷朊粉是由麦谷蛋白和醇溶蛋白两种蛋白质组成,两者遇水能形成强有力的面筋蛋白网络而赋予小麦粉特有的性质。小麦粉中添加谷朊粉对面团的粉质曲线有显著影响,能够很好地维持面团的结构。同时,通过适量添加乙酸钙,钙离子能够同黄秋葵中含有的少量棉子酚螯合,增加食品安全性,同时,提高面条的营养价值;香薷具有抑菌谱广且抑菌效果好,且具有温胃调中功效,即增加了面条的保健价值,同时,延长面条的贮存期限;香薷提取液在提取过程中,通过加入碳酸氢钠及柠檬酸,能够使煮沸在二氧化碳气氛中进行,能够减少异杂味,添加后制作的面条无其他异味。
本发明的优点为:
(1)利用新鲜黄秋葵直接打浆制备面条,既简化了生产工序,又降低了生产成本,且增加了面条的花色品种,为黄秋葵等外品的高效利用开辟了新途径,可助推黄秋葵产业的转型升级;
(2)利用新鲜黄秋葵直接进行打浆处理,既做到了对原料的无废弃物全效利用,又最大程度的保持了黄秋葵的营养与功效成分,提高了黄秋葵面条的膳食纤维含量和其营养价值,同时还保持了黄秋葵特有的鲜绿色泽;
(3)通过各组分的协同作用,适量添加肌醇六磷酸酯及乙酸钙,提高面团的韧性及延伸性,制备的面条感官评价好,断条率低,并通过适量添加香薷提取液,提高了面条的保健价值,延长了贮存时间。
具体实施方式
为了更好的理解本发明,下面结合具体的实施例来进一步说明。
实施例1
一种黄秋葵面条,原料为:面粉150份,水10份,黄秋葵35份,马铃薯淀粉1.1份,魔芋粉0.5份,谷朊粉1.0份,肌醇六磷酸酯0.58份,乙酸钙0.08份,香薷提取液2份;
所述香薷提取液为将6份香薷中加入3份黄酒、15份水、0.2份碳酸氢钠及0.06份柠檬酸,加热煮沸10min后,过滤得滤液;
黄秋葵面条的制备方法,包括以下步骤:
(1)黄秋葵去蒂,在盐水中浸泡10min,洗净后切段,加水、醋酸、乙酸钙打浆,过60目筛,得黄秋葵浆液备用;
(2)将面粉、魔芋粉、谷朊粉、马铃薯淀粉混合均匀,得混合粉;
(3)将黄秋葵浆液及香薷提取液添加到混匀粉中,和面,经压延,后制成黄秋葵面条。
实施例2
一种黄秋葵面条,原料为:面粉162份,水12份,黄秋葵30份,马铃薯淀粉1.0份,魔芋粉0.75份,谷朊粉0.85份,肌醇六磷酸酯0.5份,乙酸钙0.09份,香薷提取液3份(制备方法同实施例1);、
制备方法同实施例1。
实施例3
一种黄秋葵面条,原料为:面粉170份,水8份,黄秋葵40份,马铃薯淀粉1.2份,魔芋粉0.65份,谷朊粉0.7份,肌醇六磷酸酯0.7份,乙酸钙0.1份,香薷提取液3份(制备方法同实施例1);
制备方法同实施例1。
对比例1
一种黄秋葵面条,原料组成同实施例2基本相同,不同之处在于:不加入肌醇六磷酸酯、乙酸钙及香薷提取液,其他原料及重量份均同实施例2。
效果试验
1.将实施例1-3及对比例1制备的黄秋葵面条对面条成型率,蒸煮损失率及断条率进行检测统计,具体结果见表1。
表1
2.将实施例2及对比例1制备的黄秋葵面条在4℃冷藏条件下,分别在第1d,10d、20d随机抽取面条作为样品,进行微生物检验,结果见表2。
菌落总数的测定:GB4789.2-2010
霉菌的测定:GB4789.15-2010
表2
3. 由10名经过事先培训的评审员组成的感官评定小组,分别对面条的色泽、外观特性、口感、韧性、光滑性进行评价,评价标准如下:
色泽:满分10分;面条具有鲜亮绿色:8.5-10分;色泽较暗:6-8.4分;色泽发暗发灰亮度差:1-5.9分;
外观特性:满分25分;表面结构细腻,膨胀度好:21-25分;细腻度及膨胀度一般:15-20.9分;表面粗糙,面条粘连,变形:1-14.9分;
口感:满分25分;品尝时具有黄秋葵的清香味,21-25分;基本无异味15-20.9分;有异味:1-14.9分;
韧性:满分25分;面条咀嚼时有嚼劲,弹性好:21-25分;嚼劲及弹性均一般:15-20.9分;嚼劲差,弹性不足:1-14.9分;
光滑性:满分15分;品尝时面条光滑:10-15分;较粗糙:7-9.9分;光滑程度差,粗糙:1-6.9分。
具体评价结果见表3。
表3
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受实施例的限制,其它任何未背离本发明的精神实质与原理下所做的改变、修饰、组合、替代、简化均应为等效替换方式,都包含在本发明的保护范围之内。
Claims (4)
1.一种黄秋葵面条,其特征在于,通过以下重量份原料制成:面粉150-170份,水8-12份,黄秋葵30-40份,马铃薯淀粉1.0-1.2份,魔芋粉0.5-0.75份,谷朊粉0.7-1.0份,肌醇六磷酸酯0.5-0.7份,乙酸钙0.08-0.1份,香薷提取液2-3份。
2.根据权利要求1所述的黄秋葵面条,其特征在于,所述香薷提取液为将6份香薷中加入3份黄酒、15份水、0.2份碳酸氢钠及0.06份柠檬酸,加热煮沸10min后,过滤得滤液。
3.根据权利要求2所述的黄秋葵面条,其特征在于,所述黄酒的含醇量为16%。
4.一种如权利要求1-3任一项所述的黄秋葵面条的制备方法,其特征在于,包括以下步骤:
(1)黄秋葵去蒂,在盐水中浸泡10min,洗净后切段,加水、乙酸钙打浆,过60目筛,得黄秋葵浆液备用;
(2)将香薷提取液中加入肌醇六磷酸酯,搅拌均匀,静置10min,备用;
(3)将面粉、魔芋粉、谷朊粉、马铃薯淀粉混合均匀,得混合粉;
(4)将黄秋葵浆液及香薷提取液添加到混匀粉中,和面,经压延,后制成黄秋葵面条。
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