CN105747097A - 富含小麦低聚肽锌菊花营养面条及加工工艺 - Google Patents
富含小麦低聚肽锌菊花营养面条及加工工艺 Download PDFInfo
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- CMUNUTVVOOHQPW-ZCFIWIBFSA-N stachydrine Natural products C[N+]1(C)CCC[C@@H]1C([O-])=O CMUNUTVVOOHQPW-ZCFIWIBFSA-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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
一种富含小麦低聚肽锌菊花营养面条,其特征在于,由以下重量的组分制成:高筋面粉80kg、小麦坯芽粉10kg、食盐0.1kg、植物油0.06kg、富锌酵母粉0.04kg、菊花粉1.2kg、茅根粉0.2kg、人参须粉0.05kg、香菜籽粉0.2kg、红薯麦芽糖浆0.3kg、白茶粉0.2kg、枣核粉0.05kg、竹笋粉0.3kg、桔皮粉1.2kg、甘草粉0.1kg、秋葵籽粉0.1kg、二锅头酒0.04kg;本发明的技术方案是在大量试验的基础上并结合现代食品加工的卫生与安全要求和人们追求低盐、健康、营养的饮食需求以及产品市场流通需要。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种富含小麦低聚肽锌菊花营养面条及加工工艺。
背景技术
小麦低聚肽是人体自身存在而且必需的活性物质,是人体的重要组成物质、营养物质,它广泛分布于人体各处。近十年来科学家对于小麦低聚肽肽研究取得了突飞猛进的进展。研究证实,多肽类物质,除具有一般蛋白质的营养作用外,对人体还具有非常重要的不可替代的调节作用,这种作用几乎涉及到人体的所有生理活动,例如:神经、消化、吸收、代谢、循环、生长、生殖、内分泌等。将多肽与面条食品相结合,是本申请所要解决的问题。
发明内容
本发明所要解决的技术问题在于提供一种营养价值高,食用安全的富含小麦低聚肽锌菊花营养面条及加工工艺。
本发明所要解决的技术问题采用以下技术方案来实现:
一种富含小麦低聚肽锌菊花营养面条,由以下重量的组分制成:高筋面粉80kg、小麦坯芽粉10kg、食盐0.1kg、植物油0.06kg、富锌酵母粉0.04kg、菊花粉1.2kg、茅根粉0.2kg、人参须粉0.05kg、香菜籽粉0.2kg、红薯麦芽糖浆0.3kg、白茶粉0.2kg、枣核粉0.05kg、竹笋粉0.3kg、桔皮粉1.2kg、甘草粉0.1kg、秋葵籽粉0.1kg、二锅头酒0.04kg;
制备方法如下:
(1)分别按照膨化环境条件:温度40℃-60℃,压力1.5-4.0Mpa,转速50-80转/分,时间30-60分钟,对高筋面粉、小麦坯芽粉、富锌酵母粉、菊花粉、茅根粉、人参须粉、香菜籽粉、白茶粉、枣核粉、竹笋粉、桔皮粉、甘草粉及秋葵籽粉进行膨化处理,激活物料的全部有效成份;
(2)将膨化过的原料按照合理的配伍份额与食盐、植物油、二锅头酒和红薯麦芽糖浆进行混合,添加适量水进行搅拌和面,然后熟化、复合、压延、切条,得到半成品面条;
(3)按照面条食品烘烤条件对半成品面条烘烤成型,温度要求:第一温区的温度为110-120℃,时间30分钟;第二温区的温度为95-110℃,时间为10分钟;第三温区的温度90-95℃,时间为10分钟;
(4)冷却:在配备紫外线光照灭菌的冷却罐内于30-50℃左右,冷却6-12分钟即包装入库,进入销售环节。
上述桔皮粉的加工方法如下:
(1)将新鲜的桔皮分拣后去除杂物,放入纯净水中进行清洗,保持水温在35-45℃,先浸泡35-40分钟,然后清洗干净后捞出沥干表面水分放入温度为6-8℃,湿度为78-82%的保鲜库中至少保存4小时以上;
(2)将步骤(1)保鲜库中的桔皮取出,送入滚揉机进行滚揉处理,滚揉时每隔5-8分钟抽真空一次,每次抽完真空后滚揉5-10分钟,然后排真空,如此循环2-4次,使得桔皮在滚揉过程中能够达到呼吸按摩的效果,提高内部物质的活性;
在滚揉的同时按每500g桔皮加入玉米肽5g、姜黄素5g、白酒20ml、大豆卵磷脂20g、白术多糖5g、木瓜蛋白酶2g、白砂糖30g、紫甘薯花青素5g、玉米淀粉10g和食盐5g;在滚揉时加入上述成分,可以降低桔皮的苦涩味,使其口感更佳适口;
(3)将滚揉后的桔皮送入研磨机,连续研磨2小时,过200目筛,然后送入反应釜中,边搅拌边注入蒸气,使反应釜内的蒸气温度达到110℃-130℃,充分搅拌,使桔皮粉受热均匀,加热搅拌5-8分钟;
(4)将加热后的桔皮粉料取出,冷却至常温,放入不锈钢容器中,加温水稀释,温水的加入量为桔皮粉料的3-5倍,连续搅拌15分钟左右,再泵入离心式喷雾干燥塔,采用离心式喷雾干燥塔进行喷雾干燥,干燥塔进风温度为150℃,出风温度为120℃,收集干燥物即为桔皮粉。
本发明桔皮粉以桔皮为原料制得,而柑桔中的苦味物质主要分布在外皮、海绵层、筋络和种籽中。现已知道苦味的形成主要是有两大类化合物造成。一类化合物是类黄酮化合物(Flavonoids),其主要苦味物是柚苷(Naringin),如葡萄柚果实中主要的苦味成分即为柚苷;另一类化合物是类柠檬苦素(Limonoids),它是一组三萜系衍生物,包括有二十九种成员物质,其中四种具有强烈的苦味,即柠碱(Limonin)、宜昌素(Ichangin)、诺米林(Nomilin)及诺米林酸(NomilinAcid)。在柑桔类果汁中,柠碱是最重要的苦味源,诺米林次之,而宜昌素和诺米林酸因其含量较低而作用不明显。因此,桔皮苦味的脱除是本发明的基础,也是关系到产品制作成功与否的成败关键。
以往一般采用通过漂洗法对桔皮进行脱苦涩处理,但是存在以下问题:较短时间的冲漂,桔皮的苦味较重,但色泽较好,能保持明亮的桔黄色;随着冲洗时间的进一步加长,在2h左右时,能达到较好的脱苦除涩效果,但对桔皮的色泽有一定影响。漂洗2h后,虽然基本可保证无苦味,但其黄色明显变浅,对桔皮酱的色泽影响较大。而本发明则采用滚揉法对桔皮进行脱苦涩处理,结果表明:滚揉法可达到同漂洗一样的脱苦、除涩效果,而且经过滚揉后的桔皮制品可保持清爽的桔香味和亮丽的桔黄色,同时还可以大大缩短加工时间。
采用本发明所述的技术方案生产而成的营养面条具有以下几方面优点:
(1)面条细腻,口感筋道,耐煮,不混汤,感观评分92分,达到工业产品优质级标准。
(2)每100克菊花花瓣中含有蛋白质1.9克、脂肪0.9克、糖分4.8克、纤维素0.23毫克、钙64毫克、磷50毫克,此外食用菊花中含有多种挥发油、菊甙、腺嘌呤、氨基酸、胆碱、绿原酸、水苏碱、小蘖碱、黄酮类、菊色素、维生素,微量元素等物质,可抗病原体,增强毛细血管抵抗力;其中的类黄酮物质已经被证明对自由基有很强的清除作用,而且在抗氧化,防衰老等方面卓有成效;绿原酸具有抗致癌物质活性作用,具有广泛的抗菌作用、利胆和止血、增高白血球及很强的抗病毒作用。从营养学角度分析,植物的精华在于花果。菊花花瓣中含有17种氨基酸,其中谷氨酸、天冬氨酸、脯氨酸等含量较高。此外,还富含维生素及铁、锌、铜、硒等微量元素,因而具有一般果蔬无法比拟的作用。现代临床医学也证明,菊花可扩张冠状动脉,增加血流量,降低血压,对冠心病,高血压,动脉硬化、血清胆固醇过高症都有很好的疗效,长期食用,还有“利血气、轻身、延年”的功效,因此菊花是上等的保健蔬菜。
(3)面条的营养价值高,强化后面条中含铁24-32mg/kg,含硒9-12mg/kg,含小麦低聚肽200-500μg/mg,完全可以满足人体的需求。
(4)小麦低聚肽是人体自身存在而且必需的活性物质,是人体的重要组成物质、营养物质,它广泛分布于人体各处。近十年来科学家对于小麦低聚肽研究取得了突飞猛进的进展。研究证实,多肽类物质,除具有一般蛋白质的营养作用外,对人体还具有非常重要的不可替代的调节作用,这种作用几乎涉及到人体的所有生理活动,例如:神经、消化、吸收、代谢、循环、生长、生殖、内分泌等。
本发明的有益效果是:本发明的技术方案是在大量试验的基础上并结合现代食品加工的卫生与安全要求和人们追求低盐、健康、营养的饮食需求以及产品市场流通需要,方法简单易行,味道醇香可口,增加食用者的食欲,长期食用可以排毒、养颜、降低血压、提高免疫等功效,是一种较理想的面食,宜推广应用。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种富含小麦低聚肽锌菊花营养面条,由以下重量的组分制成:高筋面粉80kg、小麦坯芽粉10kg、食盐0.1kg、植物油0.06kg、富锌酵母粉0.04kg、菊花粉1.2kg、茅根粉0.2kg、人参须粉0.05kg、香菜籽粉0.2kg、红薯麦芽糖浆0.3kg、白茶粉0.2kg、枣核粉0.05kg、竹笋粉0.3kg、桔皮粉1.2kg、甘草粉0.1kg、秋葵籽粉0.1kg、二锅头酒0.04kg;
制备方法如下:
(1)分别按照膨化环境条件:温度40℃-60℃,压力1.5-4.0Mpa,转速50-80转/分,时间30-60分钟,对高筋面粉、小麦坯芽粉、富锌酵母粉、菊花粉、茅根粉、人参须粉、香菜籽粉、白茶粉、枣核粉、竹笋粉、桔皮粉、甘草粉及秋葵籽粉进行膨化处理,激活物料的全部有效成份;
(2)将膨化过的原料按照合理的配伍份额与食盐、植物油、二锅头酒和红薯麦芽糖浆进行混合,添加适量水进行搅拌和面,然后熟化、复合、压延、切条,得到半成品面条;
(3)按照面条食品烘烤条件对半成品面条烘烤成型,温度要求:第一温区的温度为110-120℃,时间30分钟;第二温区的温度为95-110℃,时间为10分钟;第三温区的温度90-95℃,时间为10分钟;
(4)冷却:在配备紫外线光照灭菌的冷却罐内于30-50℃左右,冷却6-12分钟即包装入库,进入销售环节。
上述桔皮粉的加工方法如下:
(1)将新鲜的桔皮分拣后去除杂物,放入纯净水中进行清洗,保持水温在35-45℃,先浸泡35-40分钟,然后清洗干净后捞出沥干表面水分放入温度为6-8℃,湿度为78-82%的保鲜库中至少保存4小时以上;
(2)将步骤(1)保鲜库中的桔皮取出,送入滚揉机进行滚揉处理,滚揉时每隔5-8分钟抽真空一次,每次抽完真空后滚揉5-10分钟,然后排真空,如此循环2-4次,使得桔皮在滚揉过程中能够达到呼吸按摩的效果,提高内部物质的活性;
在滚揉的同时按每500g桔皮加入玉米肽5g、姜黄素5g、白酒20ml、大豆卵磷脂20g、白术多糖5g、木瓜蛋白酶2g、白砂糖30g、紫甘薯花青素5g、玉米淀粉10g和食盐5g;在滚揉时加入上述成分,可以降低桔皮的苦涩味,使其口感更佳适口;
(3)将滚揉后的桔皮送入研磨机,连续研磨2小时,过200目筛,然后送入反应釜中,边搅拌边注入蒸气,使反应釜内的蒸气温度达到110℃-130℃,充分搅拌,使桔皮粉受热均匀,加热搅拌5-8分钟;
(4)将加热后的桔皮粉料取出,冷却至常温,放入不锈钢容器中,加温水稀释,温水的加入量为桔皮粉料的3-5倍,连续搅拌15分钟左右,再泵入离心式喷雾干燥塔,采用离心式喷雾干燥塔进行喷雾干燥,干燥塔进风温度为150℃,出风温度为120℃,收集干燥物即为桔皮粉。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种富含小麦低聚肽锌菊花营养面条,其特征在于,由以下重量的组分制成:高筋面粉80kg、小麦坯芽粉10kg、食盐0.1kg、植物油0.06kg、富锌酵母粉0.04kg、菊花粉1.2kg、茅根粉0.2kg、人参须粉0.05kg、香菜籽粉0.2kg、红薯麦芽糖浆0.3kg、白茶粉0.2kg、枣核粉0.05kg、竹笋粉0.3kg、桔皮粉1.2kg、甘草粉0.1kg、秋葵籽粉0.1kg、二锅头酒0.04kg;
上述桔皮粉的加工方法如下:
(1)将新鲜的桔皮分拣后去除杂物,放入纯净水中进行清洗,保持水温在35-45℃,先浸泡35-40分钟,然后清洗干净后捞出沥干表面水分放入温度为6-8℃,湿度为78-82%的保鲜库中至少保存4小时以上;
(2)将步骤(1)保鲜库中的桔皮取出,送入滚揉机进行滚揉处理,滚揉时每隔5-8分钟抽真空一次,每次抽完真空后滚揉5-10分钟,然后排真空,如此循环2-4次;
在滚揉的同时按每500g桔皮加入玉米肽5g、姜黄素5g、白酒20ml、大豆卵磷脂20g、白术多糖5g、木瓜蛋白酶2g、白砂糖30g、紫甘薯花青素5g、玉米淀粉10g和食盐5g;
(3)将滚揉后的桔皮送入研磨机,连续研磨2小时,过200目筛,然后送入反应釜中,边搅拌边注入蒸气,使反应釜内的蒸气温度达到110℃-130℃,充分搅拌,使桔皮粉受热均匀,加热搅拌5-8分钟;
(4)将加热后的桔皮粉料取出,冷却至常温,放入不锈钢容器中,加温水稀释,温水的加入量为桔皮粉料的3-5倍,连续搅拌15分钟,再泵入离心式喷雾干燥塔,采用离心式喷雾干燥塔进行喷雾干燥,干燥塔进风温度为150℃,出风温度为120℃,收集干燥物即为桔皮粉。
2.一种制备权利要求1所述营养面条的工艺,其特征在于,步骤如下:
(1)分别按照膨化环境条件:温度40℃-60℃,压力1.5-4.0Mpa,转速50-80转/分,时间30-60分钟,对高筋面粉、小麦坯芽粉、富锌酵母粉、菊花粉、茅根粉、人参须粉、香菜籽粉、白茶粉、枣核粉、竹笋粉、桔皮粉、甘草粉及秋葵籽粉进行膨化处理;
(2)将膨化过的原料按照合理的配伍份额与食盐、植物油、二锅头酒和红薯麦芽糖浆进行混合,添加适量水进行搅拌和面,然后熟化、复合、压延、切条,得到半成品面条;
(3)按照面条食品烘烤条件对半成品面条烘烤成型,温度要求:第一温区的温度为110-120℃,时间30分钟;第二温区的温度为95-110℃,时间为10分钟;第三温区的温度90-95℃,时间为10分钟;
(4)冷却:在配备紫外线光照灭菌的冷却罐内于30-50℃左右,冷却6-12分钟即包装入库,进入销售环节。
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