CN112006226A - 具有多种保健功能的甘薯面条及制作方法 - Google Patents
具有多种保健功能的甘薯面条及制作方法 Download PDFInfo
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- CN112006226A CN112006226A CN202010732323.5A CN202010732323A CN112006226A CN 112006226 A CN112006226 A CN 112006226A CN 202010732323 A CN202010732323 A CN 202010732323A CN 112006226 A CN112006226 A CN 112006226A
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- sweet potato
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Classifications
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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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
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- A—HUMAN NECESSITIES
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Landscapes
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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Abstract
本发明公开了具有多种保健功能的甘薯面条及制作方法,包括以下工艺步骤:向经二次发酵制作的甘薯全粉浆液中按比例加入槟榔芋淀粉、谷朊粉,充分搅拌静置后,再加入高筋粉和面,后经醒面、压面、切面、干燥得甘薯面条。本发明的甘薯面条在保持面条蒸煮品质、质构品质、口感品质等的前提下,添加经多次发酵甘薯全粉,该全粉富含去氢表雄酮、果胶、多酚等成分,赋予了甘薯面条增强免疫力、防治心血管***疾病、预防癌症、抗氧化等多种保健功效,满足了市场和消费者对于保健功能型主食产品的需求。
Description
技术领域
本发明涉及一种甘薯面条及制作方法,尤其涉及具有多种保健功能的甘薯面条及制作方法。
背景技术
甘薯(Ipomoea batatas Lam.)属于旋花科(Convolvulaceae),甘薯属,是一种一年或多年生蔓生草本,是我国主要栽培种植的农作物之一,年产量约8000万吨,占世界总产量75%以上。研究表明,100g甘薯中所含热量、蛋白质、脂肪、磷铁与米饭和熟面没有明显差异,但粗纤维、钙,特别是维生素A含量远远高于米饭和熟面,由此说明甘薯营养较为均衡,其营养价值可与传统主食相媲美。此外,甘薯还具有减肥、预防糖尿病、预防心血管***疾病、降低胆固醇和抗癌等多种保健功效。目前我国甘薯鲜销占比较高,甘薯加工转化率不到50%,甘薯加工以淀粉及淀粉类初级产品为主,甘薯深加工技术及产品较为缺乏。
相比甘薯淀粉加工及产品,甘薯全粉加工具有加工副产物少、无环境污染;甘薯全粉具有原料营养保全率高、易于贮存运输、加工品质高、在食品行业中用途广等优点。甘薯全粉添加至主食中,可显著提升主食产品的营养价值,满足消费者对营养健康、方便多元主食产品的需求。甘薯全粉的添加,增加了主食中膳食纤维、多酚等物质含量,可作为代谢综合征人群的膳食选择,对促进传统主食从温饱型向营养健康型升级,提升国民身体素体,推动健康中国战略进程具有重要意义。
面条已有2000余年制作与食用历史,因其具有制作简单、烹饪快捷、食用方便、营养丰富、经济实惠的特点与优势,成为中国及亚洲其它一些国家和地区常见与食用的主食产品。在长期的社会发展历程中,面制品加工方式及种类与不同区域的文化、生活环境与***提高,对于营养功能型面条制品需求越来越旺盛,这也是今后面条加工行业研发与生产的主流方向。
去氢表雄酮(Dehydroepiandrosterone,DHEA)又名脱氢表雄酮,化学名称为3β-羟基雄甾-5-烯-17-酮,分子式为C19H28O2,分子量为288.42。DHEA是人体血液循环中最为丰富的甾体物质,在人体内由肾上腺组织合成分泌,是多种激素合成的前体物质,会随年龄的增长而逐渐降低。许多医学研究证明,DHEA具有抗癌症、肥胖、糖尿病、免疫调节、保护神经、改善卵巢功能等多种生理功效,DHEA不仅参与多种甾体激素的合成,而且在调节生命代谢中发挥着重要作用,已广泛应用于临床、医药、保健品等领域。
多酚类化合物是指分子结构中有若干个酚羟基的化合物的总称,包括黄酮类、单宁类、酚酸类以及花色苷类等,具有抗氧化,清除体内自由基,抗衰老,抗辐射,抑菌杀菌效果,抑制癌细胞生长等生理功效。
果胶是一类由半乳糖醛酸通过α-1,4糖苷键链接而成的多糖,半乳糖醛酸占70%左右,除半乳糖醛酸外,果胶中还含有鼠李糖、半乳糖、***糖等中性糖。果胶是一类水溶性膳食纤维,不能被肠道中酶消化,但是能被结肠中微生物发酵生成短链脂肪酸,前人研究表明,果胶具有影响脂质和蛋白等营养物质代谢,调节肠道菌群生长,促进癌细胞凋亡,抑制肿瘤生长和转移以及较强金属离子结合能力等生理活性。
发明内容
本发明的目的在于提供具有多种保健功能的甘薯面条及制作方法,采用二次发酵技术工艺,以甘薯、薯渣、薯尖等为原料,在充分保留甘薯中多酚、黄酮等功效成分基础上,充分游离甘薯中去氢表雄酮、果胶等功效成分,并以发酵处理甘薯全粉悬浊液为原料,制作甘薯面条。该甘薯面条中去氢表雄酮、多酚、果胶等含量均很高,使得该产品具有增强免疫力、延缓衰老、抗氧化、预防心血管***疾病等多种生理功效,一定程度上满足了当前市场和消费者对于营养保健型面条制品的需求。
为达到上述发明目的,本发明提供具有多种保健功能的甘薯面条制作方法,具体包含如下工艺步骤:
S1:甘薯全粉悬浊液制备
(1)原料预处理:新鲜甘薯经分选、整理、清洗、去皮后,切片至厚度1-2cm;新鲜甘薯茎尖(含2-3片嫩叶)经分拣清洗后,切碎至体积0.1-0.5cm3;上述处理后甘薯、甘薯茎尖与鲜湿薯渣按质量比10:(0.5-2):(2-5)混合,于1.2-1.6Mpa过热蒸汽下处理60-90s,取出冷却,备用;
(2)甘薯浆液制备:将步骤(1)处理后甘薯片、甘薯茎尖、鲜湿薯渣混合物于无菌条件下斩拌、粉碎至体积平均粒径50-100μm,并调整其固形物含量为30-40%,得甘薯浆液,备用;
(3)一次发酵:按质量体积比向步骤(2)制得甘薯浆液中添加1-3%脱脂蚕蛹粉、0.2-0.5%葡萄糖,充分搅拌后按体积比接种2-10%植物乳杆菌悬浮液,于18-25℃,发酵时间20-60h。植物乳杆菌悬浮液中植物乳杆菌浓度为3-8×108cfu/mL,发酵液最终pH为4.0-6.0。
(4)超高压处理:将步骤(3)一次发酵产物密封包装后于15-25℃,200-800Mpa下处理30-60min后,5-15℃下静置8-20h;
(5)二次发酵:按质量体积比向步骤(4)超高压处理发酵液中加入0.5-2%大豆卵磷脂、0.1-1.0%L-半胱氨酸,搅拌均匀后按体积比接种0.5-2%啤酒酵母,8-15℃下发酵培养10-24h。
(6)辐照处理:将步骤(5)二次发酵产物进行辐照处理,辐照剂量为2-10KGy。
(7)筛分:用NaHCO3溶液调节步骤(6)辐照处理后酵母发酵产物pH至6.5-7.5后,胶体磨粉碎至粒径40-80μm,过200-600目筛2-6次,收集滤出悬浊液得甘薯全粉悬浊液,备用。
S2:以S1中最终甘薯全粉悬浊液的体积为基准,按质量体积比取3-8%槟榔芋淀粉、3-8%谷朊粉、2-6%食用盐、200-300%高筋粉。所述槟榔芋淀粉是以荔浦芋头为原料提取,且直链淀粉含量为5-10%。
S3:将S2中槟榔芋淀粉、谷朊粉按比例依次加入甘薯全粉悬浊液中,充分搅拌,20000-30000r/min下均2-5min后,室温下静置60-120min,再按比例加入食用盐、高筋粉,充分搅拌,于0.01-0.05Mpa下真空和面30-60min,至最终含水量30-45%。
S4:将S3真空和面后的面团于10-20℃,相对湿度85-95%,0.03-0.08Mpa密闭条件下减压醒发30-90min。
S5:将步骤S4醒发后面团置于揉面机中,揉面20-50min,并于20-30℃,相对湿度80-90%下二次醒发30-60min。
S6:将步骤S5醒发后面团置于压面机中,调节压辊线速度至10-20m/min,面团先后经7-11次辊压,此过程中由大到小调节压辊之间间隙,最终面带厚度为0.2-2.5mm,且面带置于20-30℃,相对湿度80-90%的密闭环境中放置10-30min后,将面带根据需求切成圆形或条形,得面条。
S7:将步骤S6中面条进行干燥、包装即得甘薯面条成品。
进一步地,S7所述甘薯面条中去氢表雄酮含量为0.5-5mg/100g。
进一步地,S7所述甘薯面条中多酚含量为1-10mg/100g。
进一步地,S7所述甘薯面条中果胶含量为为0.5-2%。
与现有技术相比,本发明具有以下优点和有益效果:
1.本发明以甘薯为原料,充分挖掘利用甘薯中天然功能因子,通过技术工艺对去氢表雄酮、果胶、多酚等功能因子进行游离富集,并以处理后甘薯全粉悬浊液为原料制作甘薯面条,丰富了甘薯加工产品和面条制品种类,提升了甘薯加工经济效益,满足了市场和消费者对营养保健型主食产品需求。
2.本发明充分保留甘薯中营养成分及其功效,经温和的发酵工艺、超高压技术、辐照技术处理,在充分游离营养功能因子的同时,减少了营养成分的流失与破坏。
4.本发明通过植物乳杆菌发酵处理,降低了发酵液pH,游离出甘薯果胶和去氢表雄酮。甘薯果胶具有较强亲水性,可以提高面团持水性,提高面条蒸煮品质。去氢表雄酮具有增强免疫力、延缓衰老、防治心血管***疾病等多种生理功效,提升了面条营养品质。
5.本发明在原料预处理中,添加了甘薯渣、甘薯茎尖等成分,甘薯渣富含膳食纤维,甘薯茎尖富含多酚,极大丰富了甘薯全粉悬浊液营养成分。
6.本发明通过酵母发酵去除了甘薯全粉悬浊液中葡萄糖、麦芽糖等可溶性单糖,降低了甘薯全粉中可溶性糖含量,也一定程度上降低其GI(血糖生成指数)值,GI值低于55,适合于糖代谢紊乱人群食用。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:
具有多种保健功能的甘薯面条制作方法,包括以下工艺步骤:
S1:甘薯全粉悬浊液制备
(1)原料预处理:新鲜甘薯经分选、整理、清洗、去皮后,切片至厚度1cm;新鲜甘薯茎尖(含2-3片嫩叶)经分拣清洗后,切碎至体积0.2cm3;上述处理后甘薯、甘薯茎尖与鲜湿薯渣按质量比10:0.5:3混合,于1.5Mpa过热蒸汽下处理60s,取出冷却,备用;
(2)甘薯浆液制备:将步骤(1)处理后甘薯片、甘薯茎尖、鲜湿薯渣混合物于无菌条件下斩拌、粉碎至体积平均粒径50μm,并调整其固形物含量为30%,得甘薯浆液,备用;
(3)一次发酵:按质量体积比向步骤(2)制得甘薯浆液中添加1%脱脂蚕蛹粉、0.3%葡萄糖,充分搅拌后按体积比接种3%植物乳杆菌悬浮液,于18℃,发酵时间50h。植物乳杆菌悬浮液中植物乳杆菌浓度为8×108cfu/mL,发酵液最终pH为5.0。
(4)超高压处理:将步骤(3)一次发酵产物密封包装后于25℃,400Mpa下处理40min后,5℃下静置10h;
(5)二次发酵:按质量体积比向步骤(4)超高压处理发酵液中加入1%大豆卵磷脂、0.2%L-半胱氨酸,搅拌均匀后按体积比接种0.5%啤酒酵母,10℃下发酵培养15h。
(6)辐照处理:将步骤(5)二次发酵产物进行辐照处理,辐照剂量为3KGy。
(7)筛分:用NaHCO3溶液调节步骤(6)辐照处理后酵母发酵产物pH至7.0后,胶体磨粉碎至粒径40μm,过200目筛3次,收集滤出悬浊液得甘薯全粉悬浊液,备用。
S2:以S1中最终甘薯全粉悬浊液的体积为基准,按质量体积比取8%槟榔芋淀粉、3%谷朊粉、2%食用盐、200%高筋粉。所述槟榔芋淀粉是以荔浦芋头为原料提取,且直链淀粉含量为10%。
S3:将S2中槟榔芋淀粉、谷朊粉按比例依次加入甘薯全粉悬浊液中,充分搅拌,20000r/min下均3min后,室温下静置60min,再按比例加入食用盐、高筋粉,充分搅拌,于0.05Mpa下真空和面30min,至最终含水量42%。
S4:将S3真空和面后的面团于10℃,相对湿度85%,0.08Mpa密闭条件下减压醒发30min。
S5:将步骤S4醒发后面团置于揉面机中,揉面20min,并于20℃,相对湿度80%下二次醒发30min。
S6:将步骤S5醒发后面团置于压面机中,调节压辊线速度至15m/min,面团先后经7次辊压,此过程中由大到小调节压辊之间间隙,最终面带厚度为0.2mm,且面带置于20℃,相对湿度80%的密闭环境中放置15min后,将面带根据需求切成圆形或条形,得面条。
S7:将步骤S6中面条进行干燥、包装即得甘薯面条成品。
进一步地,S7所述甘薯面条中去氢表雄酮含量为0.83mg/100g。
进一步地,S7所述甘薯面条中多酚含量为1.57mg/100g。
进一步地,S7所述甘薯面条中果胶含量为为0.62%。
实施例2:
具有多种保健功能的甘薯面条制作方法,包括以下工艺步骤:
S1:甘薯全粉悬浊液制备
(1)原料预处理:新鲜甘薯经分选、整理、清洗、去皮后,切片至厚度1.5cm;新鲜甘薯茎尖(含2-3片嫩叶)经分拣清洗后,切碎至体积0.3cm3;上述处理后甘薯、甘薯茎尖与鲜湿薯渣按质量比10:2:4混合,于1.4Mpa过热蒸汽下处理90s,取出冷却,备用;
(2)甘薯浆液制备:将步骤(1)处理后甘薯片、甘薯茎尖、鲜湿薯渣混合物于无菌条件下斩拌、粉碎至体积平均粒径80μm,并调整其固形物含量为36%,得甘薯浆液,备用;
(3)一次发酵:按质量体积比向步骤(2)制得甘薯浆液中添加2%脱脂蚕蛹粉、0.2%葡萄糖,充分搅拌后按体积比接种5%植物乳杆菌悬浮液,于20℃,发酵时间36h。植物乳杆菌悬浮液中植物乳杆菌浓度为5×108cfu/mL,发酵液最终pH为4.5。
(4)超高压处理:将步骤(3)一次发酵产物密封包装后于15℃,600Mpa下处理60min后,10℃下静置15h;
(5)二次发酵:按质量体积比向步骤(4)超高压处理发酵液中加入1.5豆卵磷脂、0.5%L-半胱氨酸,搅拌均匀后按体积比接种1.5%啤酒酵母,12℃下发酵培养18h。
(6)辐照处理:将步骤(5)二次发酵产物进行辐照处理,辐照剂量为5KGy。
(7)筛分:用NaHCO3溶液调节步骤(6)辐照处理后酵母发酵产物pH至6.8后,胶体磨粉碎至粒径60μm,过400目筛5次,收集滤出悬浊液得甘薯全粉悬浊液,备用。
S2:以S1中最终甘薯全粉悬浊液的体积为基准,按质量体积比取5%槟榔芋淀粉、6%谷朊粉、6%食用盐、240%高筋粉。所述槟榔芋淀粉是以荔浦芋头为原料提取,且直链淀粉含量为5%。
S3:将S2中槟榔芋淀粉、谷朊粉按比例依次加入甘薯全粉悬浊液中,充分搅拌,30000r/min下均2min后,室温下静置100min,再按比例加入食用盐、高筋粉,充分搅拌,于0.01Mpa下真空和面50min,至最终含水量38%。
S4:将S3真空和面后的面团于20℃,相对湿度90%,0.03Mpa密闭条件下减压醒发80min。
S5:将步骤S4醒发后面团置于揉面机中,揉面50min,并于25℃,相对湿度85%下二次醒发45min。
S6:将步骤S5醒发后面团置于压面机中,调节压辊线速度至12m/min,面团先后经11次辊压,此过程中由大到小调节压辊之间间隙,最终面带厚度为1.0mm,且面带置于25℃,相对湿度85%的密闭环境中放置20min后,将面带根据需求切成圆形或条形,得面条。
S7:将步骤S6中面条进行干燥、包装即得甘薯面条成品。
进一步地,S7所述甘薯面条中去氢表雄酮含量为4.52mg/100g。
进一步地,S7所述甘薯面条中多酚含量为8.95mg/100g。
进一步地,S7所述甘薯面条中果胶含量为为1.89%。
实施例3:
具有多种保健功能的甘薯面条制作方法,包括以下工艺步骤:
S1:甘薯全粉悬浊液制备
(1)原料预处理:新鲜甘薯经分选、整理、清洗、去皮后,切片至厚度2cm;新鲜甘薯茎尖(含2-3片嫩叶)经分拣清洗后,切碎至体积0.5cm3;上述处理后甘薯、甘薯茎尖与鲜湿薯渣按质量比10:1:2混合,于1.2Mpa过热蒸汽下处理80s,取出冷却,备用;
(2)甘薯浆液制备:将步骤(1)处理后甘薯片、甘薯茎尖、鲜湿薯渣混合物于无菌条件下斩拌、粉碎至体积平均粒径100μm,并调整其固形物含量为32%,得甘薯浆液,备用;
(3)一次发酵:按质量体积比向步骤(2)制得甘薯浆液中添加3%脱脂蚕蛹粉、0.5%葡萄糖,充分搅拌后按体积比接种8%植物乳杆菌悬浮液,于25℃,发酵时间24h。植物乳杆菌悬浮液中植物乳杆菌浓度为3×108cfu/mL,发酵液最终pH为5.5。
(4)超高压处理:将步骤(3)一次发酵产物密封包装后于20℃,200Mpa下处理30min后,15℃下静置20h;
(5)二次发酵:按质量体积比向步骤(4)超高压处理发酵液中加入2%大豆卵磷脂、1.0%L-半胱氨酸,搅拌均匀后按体积比接种1%啤酒酵母,15℃下发酵培养10h。
(6)辐照处理:将步骤(5)二次发酵产物进行辐照处理,辐照剂量为8KGy。
(7)筛分:用NaHCO3溶液调节步骤(6)辐照处理后酵母发酵产物pH至7.5后,胶体磨粉碎至粒径80μm,过600目筛4次,收集滤出悬浊液得甘薯全粉悬浊液,备用。
S2:以S1中最终甘薯全粉悬浊液的体积为基准,按质量体积比取3%槟榔芋淀粉、4%谷朊粉、5%食用盐、280%高筋粉。所述槟榔芋淀粉是以荔浦芋头为原料提取,且直链淀粉含量为8%。
S3:将S2中槟榔芋淀粉、谷朊粉按比例依次加入甘薯全粉悬浊液中,充分搅拌,25000r/min下均5min后,室温下静置80min,再按比例加入食用盐、高筋粉,充分搅拌,于0.02Mpa下真空和面40min,至最终含水量35%。
S4:将S3真空和面后的面团于15℃,相对湿度92%,0.05Mpa密闭条件下减压醒发60min。
S5:将步骤S4醒发后面团置于揉面机中,揉面30min,并于30℃,相对湿度90%下二次醒发50min。
S6:将步骤S5醒发后面团置于压面机中,调节压辊线速度至18m/min,面团先后经9次辊压,此过程中由大到小调节压辊之间间隙,最终面带厚度为1.5mm,且面带置于30℃,相对湿度90%的密闭环境中放置30min后,将面带根据需求切成圆形或条形,得面条。
S7:将步骤S6中面条进行干燥、包装即得甘薯面条成品。
进一步地,S7所述甘薯面条中去氢表雄酮含量为1.96mg/100g。
进一步地,S7所述甘薯面条中多酚含量为6.33mg/100g。
进一步地,S7所述甘薯面条中果胶含量为为1.03%。
对比例1:步骤S1中未经一次发酵,其他步骤和参数与实施例1。
对比例2:步骤S1中未经二次发酵与辐照处理,其他步骤和参数与实施例2相同。
对比例3:步骤S1中未经筛分,其他步骤和参数与实施例3相同。
对比例4:未经步骤S5揉面与二次醒发,其他步骤和参数与实施例3相同。
实施例4:
对上述实施例1-3和对比例1-4制得的甘薯面条中去氢表雄酮含量(高效液相法)、果胶含量(咔唑硫酸法)、多酚含量(分光光度法)、GI值、熟面断条率(沸水中煮5min后测定)进行测定,其结果如下表所示:
去氢表雄酮含量=甘薯全粉中去氢表雄酮重量÷甘薯全粉重量×100%
可溶性膳食纤维含量=甘薯全粉中可溶性膳食纤维重量÷甘薯全粉重量×100%
多酚含量=甘薯全粉中多酚重量÷甘薯全粉重量×100%
GI值=摄入甘薯全粉后120min血糖曲线下面积÷摄入当量葡萄糖后120min血糖曲线下面积×100%
熟面断条率=断条的面条数量÷总的面条数量×100%
通过上述实施例4中所体现的实施例1-3与对比例1-4的结果分析,不难看出,本发明在甘薯全粉悬浊液制备过程中,采用原料预处理、甘薯浆液制备、一次发酵、超高压处理、二次发酵、辐照处理、筛分等技术手段进行有序组合和反复改进、优化后,不仅游离出甘薯中去氢表雄酮,还提升了甘薯全粉悬浊液中果胶、多酚含量;降低了甘薯全粉悬浊液中不溶性膳食纤维、游离单糖的含量,有效保障了以此甘薯全粉悬浊液为原料制作甘薯面条蒸煮品质与营养品质。该甘薯面条中去氢表雄酮含量0.5mg/100g以上,多酚含量达1mg/100g以上,果胶含量达0.2%以上,GI值低于55,熟面条断条率低于1%。这一技术进步在有效保证甘薯面条蒸煮品质基础上,提升面条营养品质,赋予面条更多保健功能特性,满足了消费者对于营养健康型主食产品需求,也为功能型面条及主食产品开发提供了很好的借鉴作用。
以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (6)
1.具有多种保健功能的甘薯面条,其特征在于,是以甘薯全粉悬浊液体积为基准,按质量体积比加入3-8%槟榔芋淀粉、3-8%谷朊粉、2-6%食用盐、200-300%高筋粉等原料制作而成。
2.具有多种保健功能的甘薯面条的制作方法,其特征在于,包括以下工艺步骤:
S1:甘薯全粉悬浊液制备
(1)原料预处理:新鲜甘薯经分选、整理、清洗、去皮后,切片至厚度1-2cm;新鲜甘薯茎尖(含2-3片嫩叶)经分拣清洗后,切碎至体积0.1-0.5cm3;上述处理后甘薯、甘薯茎尖与鲜湿薯渣按质量比10:(0.5-2):(2-5)混合,于1.2-1.6Mpa过热蒸汽下处理60-90s,取出冷却,备用;
(2)甘薯浆液制备:将步骤(1)处理后甘薯片、甘薯茎尖、鲜湿薯渣混合物于无菌条件下斩拌、粉碎至体积平均粒径50-100μm,并调整其固形物含量为30-40%,得甘薯浆液,备用;
(3)一次发酵:按质量体积比向步骤(2)制得甘薯浆液中添加1-3%脱脂蚕蛹粉、0.2-0.5%葡萄糖,充分搅拌后按体积比接种2-10%植物乳杆菌悬浮液,于18-25℃,发酵时间20-60h。植物乳杆菌悬浮液中植物乳杆菌浓度为3-8×108cfu/mL,发酵液最终pH为4.0-6.0。
(4)超高压处理:将步骤(3)一次发酵产物密封包装后于15-25℃,200-800Mpa下处理30-60min后,5-15℃下静置8-20h;
(5)二次发酵:按质量体积比向步骤(4)超高压处理发酵液中加入0.5-2%大豆卵磷脂、0.1-1.0%L-半胱氨酸,搅拌均匀后按体积比接种0.5-2%啤酒酵母,8-15℃下发酵培养10-24h。
(6)辐照处理:将步骤(5)二次发酵产物进行辐照处理,辐照剂量为2-10KGy。
(7)筛分:用NaHCO3溶液调节步骤(6)辐照处理后酵母发酵产物pH至6.5-7.5后,胶体磨粉碎至粒径40-80μm,过200-600目筛2-6次,收集滤出悬浊液得甘薯全粉悬浊液,备用。
S2:以S1中最终甘薯全粉悬浊液的体积为基准,按质量体积比取3-8%槟榔芋淀粉、3-8%谷朊粉、2-6%食用盐、200-300%高筋粉。
S3:将S2中槟榔芋淀粉、谷朊粉按比例依次加入甘薯全粉悬浊液中,充分搅拌,20000-30000r/min下均2-5min后,室温下静置60-120min,再按比例加入食用盐、高筋粉,充分搅拌,于0.01-0.05Mpa下真空和面30-60min,至最终含水量30-45%。
S4:将S3真空和面后的面团于10-20℃,相对湿度85-95%,0.03-0.08Mpa密闭条件下减压醒发30-90min。
S5:将步骤S4醒发后面团置于揉面机中,揉面20-50min,并于20-30℃,相对湿度80-90%下二次醒发30-60min。
S6:将步骤S5醒发后面团置于压面机中,调节压辊线速度至10-20m/min,面团先后经7-11次辊压,此过程中由大到小调节压辊之间间隙,最终面带厚度为0.2-2.5mm,且面带置于20-30℃,相对湿度80-90%的密闭环境中放置10-30min后,将面带根据需求切成圆形或条形,得面条。
S7:将步骤S6中面条进行干燥、包装即得甘薯面条成品。
3.根据权利要求1所述具有多种保健功能甘薯面条,其特征在于,所述槟榔芋淀粉,是以荔浦芋头为原料制作淀粉,淀粉中直链淀粉含量5-10%。
4.根据权利要求1所述的具有多种保健功能甘薯面条,其特征在于,甘薯面条中去氢表雄酮含量为0.5-5mg/100g。
5.根据权利要求书1所述的具有多种保健功能甘薯面条,其特征在于,甘薯面条中多酚含量为1-10mg/100g。
6.根据权利要求书1所述的具有多种保健功能甘薯面条,其特征在于,甘薯面条中甘薯果胶含量为0.5-2%。
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