阅读说明：本技术 一种调味面制品及其制备方法 (Seasoning flour product and preparation method thereof ) 是由 邓长青 于 2018-06-27 设计创作，主要内容包括：一种调味面制品,包括如下重量份的原料：低筋面粉40～50份、土豆20～25份、鸡蛋3～6份、大豆粉10～15份、改性大豆磷脂0.3～0.6份、分子蒸馏单甘脂0.3～0.6份、泡打粉0.1～0.3份、白砂糖1～3份、麦芽糖1～2份、食盐1～2份、聚丙烯酰钠0.1～0.2份、乳酸钠0.1～0.3份、大豆油5～8份。提供一种营养丰富全面,口感风味得到提高,并且低盐、低糖、低油的安全健康的调味面制品,该调味面制品货架期长,存储过程中保质期内不会变硬,口感风味得到保持。(A seasoning flour product comprises the following raw materials in parts by weight: 40-50 parts of low-gluten flour, 20-25 parts of potatoes, 3-6 parts of eggs, 10-15 parts of soybean meal, 0.3-0.6 part of modified soybean lecithin, 0.3-0.6 part of molecular distillation monoglyceride, 0.1-0.3 part of baking powder, 1-3 parts of white granulated sugar, 1-2 parts of maltose, 1-2 parts of salt, 0.1-0.2 part of sodium polyacrylat, 0.1-0.3 part of sodium lactate and 5-8 parts of soybean oil. The seasoning flour product has the advantages of rich and comprehensive nutrition, improved taste and flavor, low salt, low sugar and low oil, is safe and healthy, has long shelf life, cannot be hardened within the shelf life in the storage process, and keeps the taste and flavor.)

1. The seasoning flour product is characterized by comprising the following raw materials in parts by weight:

40-50 parts of low-gluten flour, 20-25 parts of potatoes, 3-6 parts of eggs, 10-15 parts of soybean meal, 0.3-0.6 part of modified soybean lecithin, 0.3-0.6 part of molecular distillation monoglyceride, 0.1-0.3 part of baking powder, 1-3 parts of white granulated sugar, 1-2 parts of maltose, 1-2 parts of salt, 0.1-0.2 part of sodium polyacrylat, 0.1-0.3 part of sodium lactate and 5-8 parts of soybean oil.

2. The flavored flour product of claim 1, comprising the following raw materials in parts by weight:

46 parts of low-gluten flour, 25 parts of potato, 5 parts of egg, 12 parts of soybean meal, 0.5 part of modified soybean phospholipid, 0.5 part of molecular distillation monoglyceride, 0.2 part of baking powder, 2 parts of white granulated sugar, 1.5 parts of maltose, 1 part of salt, 0.15 part of sodium polyacrylate, 0.15 part of sodium lactate and 6 parts of soybean oil.

3. The seasoned flour product of claim 1, wherein the soy flour is low temperature leached defatted soy flour.

4. A process for the preparation of a seasoned pasta according to any of claims 1 to 3, comprising the steps of:

1) preparing mashed potato: cleaning and steaming fresh potatoes, chopping and mixing the potatoes into paste in a high-speed chopper mixer, adding the shelled eggs, and continuously chopping and mixing the eggs uniformly for later use;

2) adding low-gluten flour, soybean flour, modified soybean phospholipid, molecular distillation monoglyceride, baking powder, white granulated sugar, maltose, salt, sodium polyacrylat, sodium lactate and soybean oil in proportion, chopping and stirring until the materials are loose, puffing in a puffing machine, instantly sterilizing at high temperature, and vacuum packaging to obtain the final product.

Technical Field

The invention relates to the technical field of flour product processing, in particular to a seasoning flour product and a preparation method thereof.

Background

The seasoning flour product is delicious, low in price and high in quality, is deeply favored by consumers, particularly children, and in recent years, the seasoning flour product is used as a novel leisure food, is rich in product varieties, is prepared by taking wheat flour as a main raw material through batching, extruding, cooking, forming and seasoning, is porous and fluffy in tissue structure, fragrant, delicious and chewy in taste, but most of seasoning flour products in the market are high-salt, high-sweet and high-oil products and products which excessively use preservatives and synthetic sweeteners, are low in nutritional value and have the phenomenon of exceeding the standard of microorganisms, and are sick by social and supervision departments. In addition, the main raw material of the seasoning flour product is flour which is easy to gelatinize and age in the preparation process, the taste and flavor of the product are directly influenced in the processing process, and the seasoning flour product is easy to harden in the storage period and influences the product quality, so that the invention aims to develop a brand-new seasoning flour product to better meet the needs of the market and the healthy life of people.

Disclosure of Invention

The invention aims to solve the technical problems that the traditional seasoning flour product excessively uses preservatives and synthetic sweeteners, microorganisms exceed the standard, the nutritional value is not high, and the taste and flavor are easily influenced.

The technical problem solved by the invention is realized by adopting the following technical scheme:

a seasoning flour product comprises the following raw materials in parts by weight:

40-50 parts of low-gluten flour, 20-25 parts of potatoes, 3-6 parts of eggs, 10-15 parts of soybean meal, 0.3-0.6 part of modified soybean lecithin, 0.3-0.6 part of molecular distillation monoglyceride, 0.1-0.3 part of baking powder, 1-3 parts of white granulated sugar, 1-2 parts of maltose, 1-2 parts of salt, 0.1-0.2 part of sodium polyacrylat, 0.1-0.3 part of sodium lactate and 5-8 parts of soybean oil.

Further preferably, the feed comprises the following raw materials in parts by weight:

46 parts of low-gluten flour, 25 parts of potato, 5 parts of egg, 12 parts of soybean meal, 0.5 part of modified soybean phospholipid, 0.5 part of molecular distillation monoglyceride, 0.2 part of baking powder, 2 parts of white granulated sugar, 1.5 parts of maltose, 1 part of salt, 0.15 part of sodium polyacrylate, 0.15 part of sodium lactate and 6 parts of soybean oil.

In the invention, the soybean flour is low-temperature leaching defatted soybean flour.

The preparation method of the seasoning flour product comprises the following steps:

1) preparing mashed potato: cleaning and steaming fresh potatoes, chopping and mixing the potatoes into paste in a high-speed chopper mixer, adding the shelled eggs, and continuously chopping and mixing the eggs uniformly for later use;

2) continuously adding low-gluten flour, soybean flour, modified soybean phospholipid, molecular distillation monoglyceride, baking powder, white granulated sugar, maltose, salt, sodium polyacrylat, sodium lactate and soybean oil according to a certain proportion, continuously chopping and stirring until the materials are in a loose state, then putting the materials into a bulking machine for bulking, seasoning after the bulking is finished, instantly sterilizing at high temperature and carrying out vacuum packaging to obtain the finished product.

The invention changes a single structure which takes flour as a main raw material in the traditional seasoning flour product, and adds mashed potato and soybean powder which are reinforced by nutrition by eggs, the protein in the potato is most similar to animal protein and is easy to absorb, and the potato also contains abundant lysine, tryptophan, various vitamins and microelements such as potassium, zinc, iron, etc., and the nutritive value of the eggs almost contains all nutritive substances necessary for human body, such as protein, fat, ovoflavin, lecithin, vitamins and iron, calcium and potassium, which are called as an ideal nutrition bank by people, therefore, the invention improves the nutritive value of the seasoning flour product comprehensively by improving the variety and the proportion of the raw materials on the premise of ensuring the taste and the flavor.

The soybean flour disclosed by the invention has good water and oil absorption properties, so that the product is soft, the problem that the product is easy to age in the storage process and loses the specific loose and soft mouthfeel of the product is solved, and the storage property and the quality of the product are improved. In the invention, the soybean flour is low-temperature leached defatted soybean flour, the whiteness of the low-temperature leached defatted soybean flour is 70-75, and the NSI value is 80-85%, so that the protein content of the product can be improved, the nutritional structure can be strengthened and balanced, and the digestibility of nutrition can be improved; has positive effects on the appearance color, luster, surface cleanness and taste of the product.

The modified soybean lecithin, the molecular distillation monoglyceride, the low-gluten flour, the mashed potato and other raw material components form a complex through hydrophobic interaction and hydrogen bond interaction, so that the effects of preventing the product from coagulating, hardening and aging are achieved, and can be subjected to hydrophobic combination, hydrophilic combination, hydrogen bond combination and electrostatic combination with the protein in the raw material, the network structure is strengthened, the toughness and the tensile resistance are increased, simultaneously, the emulsifier and the grease are emulsified under the condition of water, the emulsification and the penetration are promoted, and a certain expansion effect is achieved, the taste of the product is further influenced, the condition that the traditional seasoning flour product is easy to harden is relieved, the adding amount is particularly important, the appearance of the product is influenced due to the fact that the product is yellow due to excessive adding, the taste of the product is influenced, the adding amount cannot play a role, and the adding amount and the adding ratio of the modified soybean lecithin and the molecular distillation monoglyceride are the results of repeated tests.

The sodium polyacrylate is used for thickening, strengthening the gluten, keeping fresh and improving the overall taste, the sodium lactate can promote emulsification and improve the flavor, and the sodium lactate is used for promoting emulsification, moisturizing, improving the flavor and the quality, and simultaneously inhibiting the growth of pathogenic bacteria such as HT escherichia coli, listeria monocytogenes, clostridium botulinum and the like in food, so that the growth of food safety is increased, and the shelf life of the product is prolonged.

Has the advantages that: the invention changes the phenomena that the traditional seasoning flour product has low nutritive value, high salt content, high sweetness, high oil content, excessive preservatives and synthetic sweeteners, excessive microorganisms exceed the standard, the shelf life content is easy to change and the mouth feel is poor, and provides the safe and healthy seasoning flour product which has rich and comprehensive nutrition, good mouth feel and flavor, low salt content, low sugar content and low oil content.

Detailed Description

In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.