CN107484959A - 一种蔬菜面条的制备方法 - Google Patents
一种蔬菜面条的制备方法 Download PDFInfo
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Abstract
本发明公开了一种蔬菜面条的制备方法,包括如下步骤:(1)清洗;(2)打浆、过滤:将清洗后的蔬菜打成蔬菜浆,过滤后得到蔬菜汁;(3)添加蛋液;(4)添加食用碱;(5)和面;(6)压面;其中蔬菜由辣椒0‑100%、其它蔬菜1‑100%的原料组成,所述其它蔬菜为菜心、苦瓜、苋菜、胡萝卜、姜及番茄中的一种或几种。本发明蔬菜面条的制备方法还包括将面条自然风干、包装制成成品;或者将面条采用远红外真空干燥定型后包装成成品;或者将面条经油炸、干燥定型制成方便面。本发明的蔬菜面条不添加防腐剂、煮面时不粘连、保存时间长、工艺简单、营养价值高、健康环保,值得推广。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种蔬菜面条的制备方法。
背景技术
面条是一种制作简单,食用方便,营养丰富,即可主食又可快餐的健康保健食品,早已为世界人民所接受与喜爱。面条是一种用谷物或豆类的面粉加水揉成面团,之后采用压或擀的方法制成片再切或压成条,或者使用搓、拉、捏等手段,制成条状或小片状。它可以以煮、炒、烩、炸成为饭桌上的主食或快餐食品。
现今,随着经济的发展和人们生活水平的提高,对食品的要求也越来越高,要求食品不仅味美、好吃,而且天然、安全、营养、保健,获得的途径便捷、耐储存。但目前市场上的面条存在着以下不足:1、存放时间短,不加防腐剂的干面条,常温下存放时间一般为6-8个月,湿面条常温存放时间为3-6天。所以,生产面条的厂家需要在面条中加入防腐剂等添加剂来延长面条的存放时间,这给食品安全带来了极大的隐患;2、湿面条存放中易粘连变形,不仅条干***,且条干间粘连;3、制成干面条时,干燥效率低,面条的色、味形、口感及营养成分均会有所缺失。
发明内容
本发明的目的在于:针对上述存在的问题,提供一种不添加防腐剂、煮面时不粘连、保存时间长、工艺简单、营养价值高、健康环保的蔬菜面条的制备方法。
为了实现上述发明目的,本发明采用的技术方案如下:
一种蔬菜面条的制备方法,包括如下步骤:
(1)清洗:选取优质新鲜的蔬菜,将蔬菜清洗干净,然后滤除蔬菜表面的水分,备用;
(2)打浆、过滤:将滤干水分的蔬菜切碎后放入调理机内打成蔬菜浆,过滤,得到蔬菜汁;
(3)添加蛋液:将鸡蛋壳打碎,并把鸡蛋液倒入步骤(2)所得蔬菜汁中,搅拌均匀,得到菜蛋液;所述蔬菜汁与鸡蛋液的重量比为1:0.3-0.8;
(4)添加食用碱:往步骤(3)所得的菜蛋液中添加食用碱,搅拌均匀,得到混合液;所述菜蛋液与食用碱的重量比为1:0.01-0.03;
(5)和面:将步骤(4)所得的混合液加入到面粉中,用和面机慢速搅拌和面,得到面团;所述混合液与面粉的重量比为0.35-0.45:1;
(6)压面:将面团用压面机碾压成薄块状,在薄块状面团的正反两面均匀撒上一薄层玉米粉,然后制成面条状,再撒上一薄层玉米粉,即得所述蔬菜面条。
较佳地,所述蔬菜由以下百分比的原料组成:辣椒0-100%、其它蔬菜1-100%,所述其它蔬菜为菜心、苦瓜、苋菜、胡萝卜、姜及番茄中的一种或几种。
较佳地,在步骤(2),所述过滤为先用40-60目的滤网粗滤再用80-100目的纱布进行二次过滤。
较佳地,所述面粉为高筋面粉或由重量比为1:2-4的中筋面粉及高筋面粉组成。
较佳地,在步骤(6)后,还包括将所述蔬菜面条挂晾3-5天,使其自然风干,然后包装制成成品。
较佳地,在步骤(6)后,还包括将所述蔬菜面条经远红外真空干燥定型后,包装制成成品;所述远红外真空干燥定型的功率为20-50kW,温度55-65℃,真空度为2.5-3.2kPa,干燥定型时间15-30min。
较佳地,所述蔬菜面条为截面为圆形的圆面条、截面为方形的扁面条或空心面条之一。
较佳地,在步骤(6)后,还包括将所述蔬菜面条蒸煮后,过温度30-60℃的油槽拉伸,油槽中的油脂保持循环流动,过油后的面条切断入面盒沥油得到面块,面块再经远红外真空干燥定型,冷却后得到方便面面块,成品包装。
较佳地,所述远红外真空干燥定型的功率为20-50kW,温度100-120℃,真空度为2.5-3.2kPa,干燥定型时间15-30min。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
(1)本发明的蔬菜面条先将蔬菜做成蔬菜汁,并添加鸡蛋、食用碱与面粉通过和面、压面、制面等步骤制备而成,与市场上常见的面条、方便面相比,营养更丰富、口感更好;其中,辣椒可选择红辣椒或青辣椒,其含有丰富的维生素C,还含有维生素B、胡萝卜素以及钙、铁等矿物质,能缓解胸腹冷痛,控制心脏病及冠状动脉硬化;辣椒特有的辣椒素能刺激口腔粘膜,引起胃的蠕动,促进唾液分泌,增强食欲,促进消化;本发明还可以根据辣椒配比的不同,制备出不同辣味的蔬菜面条,以满足不同人群的需求;苋菜汁红,含多量赖氨酸、维生素C、铁、钙等成分,能补气、清热、明目、滑胎、利大小肠,且对牙齿和骨骼的生长可起到促进作用,并能维持正常的心肌活动,防止肌肉痉挛,还具有促进凝血、增加血红蛋白含量并提高携氧能力、促进造血等功能;选择苋菜、胡萝卜及番茄为红色系菜汁,菜心、苦瓜为青色系菜汁,制备得出的蔬菜面条色彩鲜艳,促进食欲。
(2)本发明食用碱的添加可以保持蔬菜汁颜色鲜艳,制备出的蔬菜面条颜色纯正,无色差;在蔬菜面条制成成品前,撒一薄层玉米粉,使其在面条表面形成一层保护层,防止湿面条存放中及煮面过程中粘连变形;另外本发明的蔬菜面条不添加防腐剂,天然、安全、营养、保健,且湿面条常温存放时间可延长至7天。
(3)本发明的蔬菜面条制成干面条或方便面时采用远红外真空干燥定型,与传统远红外干燥、热风干燥及自然晾干相比,不仅干燥效率高,且蔬菜面条的色、香、味、形、口感等感官品质得到提升,维生素C等营养成分含量保存率较高,干面条常温存放时间为10-12个月,面条复水性能更好。
(4)本发明蔬菜面条的制备方法工艺简单,成本低廉,值得推广。
具体实施方式
为使本发明的目的、技术方案及优点更加清楚明白,以下举出优选实施例,对本发明进一步详细说明。然而,需要说明的是,说明书中列出的许多细节仅仅是为了使读者对本发明的一个或多个方面有一个透彻的理解,即便没有这些特定的细节也可以实现本发明的这些方面。
本发明所需要的原料、设备均可在市场购买。其中,调理机购自香港亿心电器有限公司,型号为YX-767,1200W;压面机购自悦金煌厨具厂,型号AG30。
实施例1
一种蔬菜面条的制备方法,由如下步骤组成:
(1)清洗:选取优质新鲜的蔬菜,将蔬菜清洗干净,然后滤除蔬菜表面的水分,备用;所述蔬菜由30%的青辣椒及70%的菜心组成;
(2)打浆、过滤:将滤干水分的蔬菜切碎后放入调理机内打成蔬菜浆,先用40目的滤网粗滤再用80目的纱布进行二次过滤,得到蔬菜汁;
(3)添加蛋液:将鸡蛋壳打碎,并把鸡蛋液倒入步骤(2)所得蔬菜汁中,搅拌均匀,得到菜蛋液;所述蔬菜汁与鸡蛋液的重量比为1:0.5;
(4)添加食用碱:往步骤(3)所得的菜蛋液中添加食用碱,搅拌均匀,得到混合液;所述菜蛋液与食用碱的重量比为1:0.02;
(5)和面:将步骤(4)所得的混合液加入到面粉中,用和面机慢速搅拌和面,得到面团;所述混合液与面粉的重量比为0.35:1;所述面粉由重量比为1:2的中筋面粉及高筋面粉组成;
(6)压面:将面团放进压面机,将面团压过第1次后,沿纵横方向交错的放进压面机,压制16-20次,直到面团表面颜色均匀、有滑度,然后用纱布将面团盖住,防止水分流失;静置15min后,再将面团放进压面机内,重复上述压面动作10-15次,得到薄块状面团,此时的薄块状面团表面有滑度、富有弹性;然后在薄块状面团的正反两面均匀撒上一薄层玉米粉,再将压面机装上切刀,切成截面为方形的扁面条,再撒上一薄层玉米粉,即得所述蔬菜面条。
本实施例制成的湿蔬菜面条不添加防腐剂,天然、安全、营养、保健,且湿面条常温存放时间为7天。
实施例2
一种蔬菜面条的制备方法,由如下步骤组成:
(1)清洗:选取优质新鲜的蔬菜,将蔬菜清洗干净,然后滤除蔬菜表面的水分,备用;所述蔬菜由60%的青辣椒及40%的菜心组成;
(2)打浆、过滤:将滤干水分的蔬菜切碎后放入调理机内打成蔬菜浆,先用60目的滤网粗滤再用100目的纱布进行二次过滤,得到蔬菜汁;
(3)添加蛋液:将鸡蛋壳打碎,并把鸡蛋液倒入步骤(2)所得蔬菜汁中,搅拌均匀,得到菜蛋液;所述蔬菜汁与鸡蛋液的重量比为1:0.3;
(4)添加食用碱:往步骤(3)所得的菜蛋液中添加食用碱,搅拌均匀,得到混合液;所述菜蛋液与食用碱的重量比为1:0.01;
(5)和面:将步骤(4)所得的混合液加入到面粉中,用和面机慢速搅拌和面,得到面团;所述混合液与面粉的重量比为0.45:1;所述面粉由重量比为1:4的中筋面粉及高筋面粉组成;
(6)压面:将面团放进压面机,将面团压过第1次后,沿纵横方向交错的放进压面机,压制16-20次,直到面团表面颜色均匀、有滑度,然后用纱布将面团盖住,防止水分流失;静置15min后,再将面团放进压面机内,重复上述压面动作10-15次,得到薄块状面团,此时的薄块状面团表面有滑度、富有弹性;然后在薄块状面团的正反两面均匀撒上一薄层玉米粉,再用制面机制成截面为圆形的圆面条,再撒上一薄层玉米粉,即得所述蔬菜面条;
(7)晾干、包装:将所述蔬菜面条挂晾3-5天,使其自然风干,然后包装制成成品。
本实施例制成的干蔬菜面条常温下存放时间为7个月。
实施例3
一种蔬菜面条的制备方法,由如下步骤组成:
(1)清洗:选取优质新鲜的蔬菜,将蔬菜清洗干净,然后滤除蔬菜表面的水分,备用;所述蔬菜由苦瓜及姜组成;
(2)打浆、过滤:将滤干水分的蔬菜切碎后放入调理机内打成蔬菜浆,先用40目的滤网粗滤再用80目的纱布进行二次过滤,得到蔬菜汁;
(3)添加蛋液:将鸡蛋壳打碎,并把鸡蛋液倒入步骤(2)所得蔬菜汁中,搅拌均匀,得到菜蛋液;所述蔬菜汁与鸡蛋液的重量比为1:0.5;
(4)添加食用碱:往步骤(3)所得的菜蛋液中添加食用碱,搅拌均匀,得到混合液;所述菜蛋液与食用碱的重量比为1:0.02;
(5)和面:将步骤(4)所得的混合液加入到面粉中,用和面机慢速搅拌和面,得到面团;所述混合液与面粉的重量比为0.40:1;所述面粉为高筋面粉;
(6)压面:将面团放进压面机,将面团压过第1次后,沿纵横方向交错的放进压面机,压制16-20次,直到面团表面颜色均匀、有滑度,然后用纱布将面团盖住,防止水分流失;静置15min后,再将面团放进压面机内,重复上述压面动作10-15次,得到薄块状面团,此时的薄块状面团表面有滑度、富有弹性;然后在薄块状面团的正反两面均匀撒上一薄层玉米粉,再用制面机制成空心面条,再撒上一薄层玉米粉,即得所述蔬菜面条;
(7)晾干、包装:将所述蔬菜面条经远红外真空干燥定型后,包装制成成品;所述远红外真空干燥定型的功率为20kW,温度65℃,真空度为2.5kPa,干燥定型时间30min。
本实施例制成的干蔬菜面条色、香、味、形、口感等感官品质得到提升,VC等营养成分含量保存率达98%以上,常温下存放时间为10个月。
实施例4
本实施例其余的工艺参数及步骤与实施例3一致,不同之处在于:(7)晾干、包装:将所述蔬菜面条经远红外真空干燥定型后,包装制成成品;所述远红外真空干燥定型的功率为50kW,温度55℃,真空度为3.2kPa,干燥定型时间15min。
本实施例制成的干蔬菜面条色、香、味、形、口感等感官品质得到提升,VC等营养成分含量保存率达98%以上,常温下存放时间为10个月。
实施例5
本实施例其余的工艺参数及步骤与实施例3一致,不同之处在于:所述蔬菜为红辣椒。
本实施例制成的干蔬菜面条色、香、味、形、口感等感官品质得到提升,VC等营养成分含量保存率达98%以上,常温下存放时间为10个月。
实施例6
本实施例其余的工艺参数及步骤与实施例3一致,不同之处在于:所述蔬菜由重量比为1:1:2的苋菜、胡萝卜及西红柿组成。
本实施例制成的干蔬菜面条色、香、味、形、口感等感官品质得到提升,VC等营养成分含量保存率达98%以上,常温下存放时间为10个月。
实施例7
一种蔬菜面条的制备方法,由如下步骤组成:
(1)清洗:选取优质新鲜的蔬菜,将蔬菜清洗干净,然后滤除蔬菜表面的水分,备用;所述蔬菜由70%的红辣椒及30%的番茄组成;
(2)打浆、过滤:将滤干水分的蔬菜切碎后放入调理机内打成蔬菜浆,先用40目的滤网粗滤再用80目的纱布进行二次过滤,得到蔬菜汁;
(3)添加蛋液:将鸡蛋壳打碎,并把鸡蛋液倒入步骤(2)所得蔬菜汁中,搅拌均匀,得到菜蛋液;所述蔬菜汁与鸡蛋液的重量比为1:0.6;
(4)添加食用碱:往步骤(3)所得的菜蛋液中添加食用碱,搅拌均匀,得到混合液;所述菜蛋液与食用碱的重量比为1:0.02;
(5)和面:将步骤(4)所得的混合液加入到面粉中,用和面机慢速搅拌和面,得到面团;所述混合液与面粉的重量比为0.35:1;所述面粉由重量比为1:2的中筋面粉及高筋面粉组成;
(6)压面:将面团放进压面机,将面团压过第1次后,沿纵横方向交错的放进压面机,压制16-20次,直到面团表面颜色均匀、有滑度,然后用纱布将面团盖住,防止水分流失;静置15min后,再将面团放进压面机内,重复上述压面动作10-15次,得到薄块状面团,此时的薄块状面团表面有滑度、富有弹性;然后在薄块状面团的正反两面均匀撒上一薄层玉米粉,再用制面机制成截面为圆形的圆面条,再撒上一薄层玉米粉,即得所述蔬菜面条;
(7)制成方便面:将所述蔬菜面条蒸煮后,过温度30℃的油槽拉伸,油槽中的油脂保持循环流动,过油后的面条切断入面盒沥油得到面块,面块再经远红外真空干燥定型,冷却后得到方便面面块,成品包装;所述远红外真空干燥定型的功率为20kW,温度100℃,真空度为2.5kPa,干燥定型时间15min。
本实施例制成的蔬菜方便面色、香、味、形、口感等感官品质得到提升,VC等营养成分含量保存率达95%以上,常温下存放时间为11个月。
实施例8
本实施例其余的工艺参数及步骤与实施例7一致,不同之处在于:(7)制成方便面:将所述蔬菜面条蒸煮后,过温度30℃的油槽拉伸,油槽中的油脂保持循环流动,过油后的面条切断入面盒沥油得到面块,面块再经远红外真空干燥定型,冷却后得到方便面面块,成品包装;所述远红外真空干燥定型的功率为50kW,温度120℃,真空度为3.2kPa,干燥定型时间30min。
本实施例制成的蔬菜方便面色、香、味、形、口感等感官品质得到提升,VC等营养成分含量保存率达95%以上,常温下存放时间为12个月。
以上所述仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以作出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (9)
1.一种蔬菜面条的制备方法,其特征在于:包括如下步骤:
(1)清洗:选取优质新鲜的蔬菜,将蔬菜清洗干净,然后滤除蔬菜表面的水分,备用;
(2)打浆、过滤:将滤干水分的蔬菜切碎后放入调理机内打成蔬菜浆,过滤,得到蔬菜汁;
(3)添加蛋液:将鸡蛋壳打碎,并把鸡蛋液倒入步骤(2)所得蔬菜汁中,搅拌均匀,得到菜蛋液;所述蔬菜汁与鸡蛋液的重量比为1:0.3-0.8;
(4)添加食用碱:往步骤(3)所得的菜蛋液中添加食用碱,搅拌均匀,得到混合液;所述菜蛋液与食用碱的重量比为1:0.01-0.03;
(5)和面:将步骤(4)所得的混合液加入到面粉中,用和面机慢速搅拌和面,得到面团;所述混合液与面粉的重量比为0.35-0.45:1;
(6)压面:将面团用压面机碾压成薄块状,在薄块状面团的正反两面均匀撒上一薄层玉米粉,然后制成面条状,再撒上一薄层玉米粉,即得所述蔬菜面条。
2.根据权利要求1所述的蔬菜面条的制备方法,其特征在于:所述蔬菜由以下百分比的原料组成:辣椒0-100%、其它蔬菜1-100%,所述其它蔬菜为菜心、苦瓜、苋菜、胡萝卜、姜及番茄中的一种或几种。
3.根据权利要求2所述的蔬菜面条的制备方法,其特征在于:在步骤(2),所述过滤为先用40-60目的滤网粗滤再用80-100目的纱布进行二次过滤。
4.根据权利要求1所述的蔬菜面条的制备方法,其特征在于:所述面粉为高筋面粉或者由重量比为1:2-4的中筋面粉及高筋面粉组成。
5.根据权利要求1所述的蔬菜面条的制备方法,其特征在于:在步骤(6)后,还包括将所述蔬菜面条挂晾3-5天,使其自然风干,然后包装制成成品。
6.根据权利要求1所述的蔬菜面条的制备方法,其特征在于:在步骤(6)后,还包括将所述蔬菜面条经远红外真空干燥定型后,包装制成成品;所述远红外真空干燥定型的功率为20-50kW,温度55-65℃,真空度为2.5-3.2kPa,干燥定型时间15-30min。
7.根据权利要求1至6任一项所述的蔬菜面条的制备方法,其特征在于:所述蔬菜面条为截面为圆形的圆面条、截面为方形的扁面条或空心面条之一。
8.根据权利要求1所述的蔬菜面条的制备方法,其特征在于:在步骤(6)后,还包括将所述蔬菜面条蒸煮后,过温度30-60℃的油槽拉伸,油槽中的油脂保持循环流动,过油后的面条切断入面盒沥油得到面块,面块再经远红外真空干燥定型,冷却后得到方便面面块,成品包装。
9.根据权利要求8所述的蔬菜面条的制备方法,其特征在于:所述远红外真空干燥定型的功率为20-50kW,温度100-120℃,真空度为2.5-3.2kPa,干燥定型时间15-30min。
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CN109463618A (zh) * | 2018-09-29 | 2019-03-15 | 浙江星菜农业科技有限公司 | 蔬果彩色面片制品及制备方法 |
CN109259083A (zh) * | 2018-11-22 | 2019-01-25 | 肖吉顺 | 一种无添加剂的蔬菜面条及其制备方法 |
CN109751838A (zh) * | 2018-12-24 | 2019-05-14 | 安徽青松食品有限公司 | 一种蔬菜面条生产工艺及其微波干燥装置 |
CN111000135A (zh) * | 2019-10-28 | 2020-04-14 | 宿州市复兴面业有限公司 | 一种含膳食纤维的产妇用面条及其制备方法 |
CN114586928A (zh) * | 2020-12-04 | 2022-06-07 | 北京御秀营养配餐研究院(普通合伙) | 一种营养型食品调和剂及其制备、使用方法 |
CN113383898A (zh) * | 2021-06-25 | 2021-09-14 | 汉中青鑫宝缘特种食品有限公司 | 一种针对三高、心脑血管、冠心病有辅助疗效的面条 |
CN114424813A (zh) * | 2022-01-05 | 2022-05-03 | 东台市新天面粉厂 | 一种多口味的夹心面条及其制备方法 |
CN114424813B (zh) * | 2022-01-05 | 2023-11-10 | 东台市新天面粉厂 | 一种多口味的夹心面条及其制备方法 |
CN114794375A (zh) * | 2022-04-18 | 2022-07-29 | 山西农业大学山西功能食品研究院 | 杂粮彩色夹心半干面条制备方法 |
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