CN108208571A - 蔬菜面条 - Google Patents

蔬菜面条 Download PDF

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Publication number
CN108208571A
CN108208571A CN201810049055.XA CN201810049055A CN108208571A CN 108208571 A CN108208571 A CN 108208571A CN 201810049055 A CN201810049055 A CN 201810049055A CN 108208571 A CN108208571 A CN 108208571A
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China
Prior art keywords
noodles
vegetable
vegetables
dough
mass parts
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赵伟文
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Xundian Mugongshang Tea Import And Export Co Ltd
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Xundian Mugongshang Tea Import And Export Co Ltd
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Priority to CN201810049055.XA priority Critical patent/CN108208571A/zh
Publication of CN108208571A publication Critical patent/CN108208571A/zh
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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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Mycology (AREA)
  • Noodles (AREA)

Abstract

蔬菜面条，涉及食品领域，尤其是一种通过低温干燥，保留食品营养物质，提高食品保质期限的蔬菜面条。本发明的蔬菜面条，通过清洗、打浆、干燥、打粉、和面、熟化以及切条等步骤制得。本发明的蔬菜面条，利用低温干燥蔬菜，能够在不破坏蔬菜营养的情况下，进行大量脱水，脱水效果好，甚至还能保持蔬菜自身的颜色，大大提高保质期，同时加入普洱茶成分，不但使得面条中含有茶叶香味，还能混入普洱茶的营养物质，在面条中，加入蔬菜和普洱茶的香味，提高面条的食用口感。

Description

蔬菜面条
技术领域
本发明涉及食品领域，尤其是一种通过低温干燥，保留食品营养物质，提高食品保质期限的蔬菜面条。
背景技术
蔬菜中含有大量的营养物质，是人体摄取维生素和多种微量元素的重要渠道，但是蔬菜中含有大量水分，非常容易腐败、变质，不便于长时间存放，而且由于水分的存在，导致其体积较大，在存放时需要占据大量的空间，不利于大量运输。
面条一种用谷物或豆类的面粉加水磨成面团，之后或者压或擀制或抻成片再切或压，或者使用搓、拉、捏等手段，制成条状，最后经煮、炒、烩、炸而成的一种食品。现有的面条，其差别均体现在烹饪方式上，而面条本身并无太多新意，引不起消费者的食欲。
发明内容
本发明所要解决的就是现有面条口感单一，引不起消费者食欲的问题，提供一种通过低温干燥，保留食品营养物质，提高食品保质期限的蔬菜面条。
本发明的蔬菜面条，其特征在于该面条通过以下步骤制得：
1）清洗：将新鲜蔬菜，放入清洗设备内，注入清水，清水水面不低于蔬菜放置的最高点，利用振动频率在300MHz~300GHz的电磁波进行振动清洗，清洗1小时；
2）打浆：取步骤1）中清洗后的蔬菜100质量份，加入2质量份普洱茶，混合后放入搅拌机中搅拌，得到混合浆汁；
3）干燥：将步骤2）得到的混合浆汁放入-40℃真空环境中脱水16-24小时，脱水率达到97%，得到固体物；
4）打粉：将步骤3）中得到的固体物，放入粉碎装置中粉碎至200目，得到蔬菜粉；
5）和面：95质量份面粉中加入25质量份清水和5质量份蔬菜粉，放入和面机中搅拌，和面时间15-20分钟，期间保持温度在30℃，得到面团；
6）熟化：将面团放入低速搅拌机中搅拌15分钟，低速搅拌机的搅拌速度为8转/分钟，压成片状后悬挂15分钟，即可得到熟化后的面片；
7）切条：将面片切成条状，即可得到蔬菜面条。
本工艺过程中的清洗方法，相对于传统清洗方法，可以节水40-45%，去污、去农残的效果提高95%，同时还能节省约一半的清洗时间；将蔬菜与普洱茶共同搅拌成浆汁，然后将浆汁放入低温冷冻干燥，脱水更充分，不会改变蔬菜中的营养和颜色，通常100kg的蔬菜，经过脱水后仅为2-5kg，还能够大幅度提高保质期至2年，经过脱水的混合浆汁，打成粉末后加入传统面条中，利用传统面条制作工艺，即可得到蔬菜面条，食用时，面条中混有蔬菜的香味和口味，提高面条的食用口感。
本发明的蔬菜面条，利用低温干燥蔬菜，能够在不破坏蔬菜营养的情况下，进行大量脱水，脱水效果好，甚至还能保持蔬菜自身的颜色，大大提高保质期，同时加入普洱茶成分，不但使得面条中含有茶叶香味，还能混入普洱茶的营养物质，在面条中，加入蔬菜和普洱茶的香味，提高面条的食用口感。
具体实施方式
实施例1：一种蔬菜面条，通过以下步骤制得：
1）清洗：将新鲜蔬菜，放入清洗设备内，注入清水，清水水面不低于蔬菜放置的最高点，利用振动频率在300MHz~300GHz的电磁波进行振动清洗，清洗1小时；
2）打浆：取步骤1）中清洗后的蔬菜100质量份，加入2质量份普洱茶，混合后放入搅拌机中搅拌，得到混合浆汁；
3）干燥：将步骤2）得到的混合浆汁放入-40℃真空环境中脱水16-24小时，脱水率达到97%，得到固体物；
4）打粉：将步骤3）中得到的固体物，放入粉碎装置中粉碎至200目，得到蔬菜粉；
5）和面：95质量份面粉中加入25质量份清水和5质量份蔬菜粉，放入和面机中搅拌，和面时间15-20分钟，期间保持温度在30℃，得到面团；
6）熟化：将面团放入低速搅拌机中搅拌15分钟，低速搅拌机的搅拌速度为8转/分钟，压成片状后悬挂15分钟，即可得到熟化后的面片；
7）切条：将面片切成条状，即可得到蔬菜面条。

Claims (1)

1.一种蔬菜面条，其特征在于该面条通过以下步骤制得：
1）清洗：将新鲜蔬菜，放入清洗设备内，注入清水，清水水面不低于蔬菜放置的最高点，利用振动频率在300MHz~300GHz的电磁波进行振动清洗，清洗1小时；
2）打浆：取步骤1）中清洗后的蔬菜100质量份，加入2质量份普洱茶，混合后放入搅拌机中搅拌，得到混合浆汁；
3）干燥：将步骤2）得到的混合浆汁放入-40℃真空环境中脱水16-24小时，脱水率达到97%，得到固体物；
4）打粉：将步骤3）中得到的固体物，放入粉碎装置中粉碎至200目，得到蔬菜粉；
5）和面：95质量份面粉中加入25质量份清水和5质量份蔬菜粉，放入和面机中搅拌，和面时间15-20分钟，期间保持温度在30℃，得到面团；
6）熟化：将面团放入低速搅拌机中搅拌15分钟，低速搅拌机的搅拌速度为8转/分钟，压成片状后悬挂15分钟，即可得到熟化后的面片；
7）切条：将面片切成条状，即可得到蔬菜面条。
CN201810049055.XA 2018-01-18 2018-01-18 蔬菜面条 Pending CN108208571A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT201900012522A1 (it) 2019-07-22 2021-01-22 Barilla Flli G & R Procedimento per la produzione di un prodotto alimentare a forma di nido comprendente strisce di un vegetale essiccato e relativo prodotto

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104116045A (zh) * 2014-06-25 2014-10-29 于兴俊 一种四棱豆保健面条及其制备方法
CN104938944A (zh) * 2015-05-21 2015-09-30 安徽佛子岭面业有限公司 儿童营养面条及其生产工艺
CN107410973A (zh) * 2017-09-12 2017-12-01 云南牧工商茶叶进出口股份有限公司 超低温冷冻干燥设备生产压缩保鲜的水果蔬菜

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104116045A (zh) * 2014-06-25 2014-10-29 于兴俊 一种四棱豆保健面条及其制备方法
CN104938944A (zh) * 2015-05-21 2015-09-30 安徽佛子岭面业有限公司 儿童营养面条及其生产工艺
CN107410973A (zh) * 2017-09-12 2017-12-01 云南牧工商茶叶进出口股份有限公司 超低温冷冻干燥设备生产压缩保鲜的水果蔬菜

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
徐秋水编著: "《各类面条生产技术》", 31 July 1988, 中国食品出版社 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT201900012522A1 (it) 2019-07-22 2021-01-22 Barilla Flli G & R Procedimento per la produzione di un prodotto alimentare a forma di nido comprendente strisce di un vegetale essiccato e relativo prodotto
EP3769625A1 (en) 2019-07-22 2021-01-27 BARILLA G. e R. Fratelli S.p.A. Process for the production of a nest-shaped food product comprising strips of a dried vegetable and associated product
US11178891B2 (en) 2019-07-22 2021-11-23 Barilla G. E R. Fratelli S.P.A. Process for the production of a nest-shaped food product comprising strips of a dried vegetable and associated product

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