CN103478525A - 一种杂粮粉皮的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种粉皮制备工艺，具体为一种杂粮粉皮的加工方法。一种杂粮粉皮的加工方法，原料小米10-20份，燕麦2-3份，高粱3-5份、绿豆20-30份，果汁10份，食盐1%，碳酸氢钠0.5%，明胶5%，将小米，燕麦，高粱、绿豆，磨粉，分别过80目筛，和相同重量的冷水混合，再加入明胶，入胶体磨得粉皮浆，再加入果汁，食盐，碳酸氢钠，混合均质一定时间，最后在60-70摄氏度环境下加热10分钟得到粉皮浆，最后再送入粉皮成型机即可。
Description
技术领域
本发明涉及一种粉皮制备工艺，具体为一种杂粮粉皮的加工方法。
背景技术
粉皮是我国人民常见的一种食品，传统的粉皮都是由大米、红薯淀粉、绿豆淀粉、马铃薯淀粉、蚕豆淀粉等，制作成的薄片食物的统称。有鲜、干两种，鲜的即刻食用，干的便于存放运销。粉皮是用淀粉制成的传统食品，适宜于农户家庭制作，工具也很简单。粉皮主要营养成分为碳水化合物，还含有少量蛋白质、维生素及矿物质，具有柔润嫩滑、口感筋道等特点。传统的粉皮原料比较单一，主要以高淀粉的谷物作为原料。我国居民食用的粮食，例如大米，白面等都是高淀粉类，低纤维素类食物，长期食用此类高淀粉含量食物，容易引起营养不平衡，尤其是微量元素摄入容易不足。而我国很多山区是产杂粮的地区，各种杂粮种类丰富，而且杂粮的营养成分更为集中。所以急需开发出具有地方特点的新型粉皮食品。
发明内容
本发明为了增加粉皮的种类以及解决杂粮的深加工的问题，提供了一种杂粮粉皮的加工方法。
本发明的技术方案是，一种杂粮粉皮的加工方法，原料小米10-20份，燕麦2-3份，高粱3-5份、绿豆20-30份，果汁10份，食盐1%，碳酸氢钠0.5%，明胶5%，将小米，燕麦，高粱、绿豆，磨粉，分别过80目筛，和相同重量的冷水混合，再加入明胶，入胶体磨得粉皮浆，再加入果汁，食盐，碳酸氢钠，混合均质一定时间，最后在60-70摄氏度环境下加热10分钟得到粉皮浆，最后再送入粉皮成型机即可。
本发明所述的粉皮，原料主要是使用了当地特产各类杂粮，制成的粉皮质地滑爽，韧而耐嚼，清香利口，品味纯正，具有杂粮的特殊香气和营养，增加了果汁还具有果汁芬芳香气。可以作为凉拌速食，也可以烹调加工，尤其现代人们食用的高淀粉高蛋白含量的食物增多，经常食用杂粮粉皮，可以增加粗纤维的摄入量，以及多种微量元素和维生素的含量，可以是膳食得到合理平衡的量，从而保证身体健康。
具体实施方式
实施例1、一种杂粮粉皮的加工方法，原料小米10-20份，燕麦2-3份，高粱3-5份、绿豆20-30份，果汁10份，食盐1%，碳酸氢钠0.5%，明胶5%，将小米，燕麦，高粱、绿豆，磨粉，分别过80目筛，和相同重量的冷水混合，再加入明胶，入胶体磨得粉皮浆，再加入果汁，食盐，碳酸氢钠，混合均质一定时间，最后在60-70摄氏度环境下加热10分钟得到粉皮浆，最后再送入粉皮成型机即可。
实施例2、一种杂粮粉皮的加工方法，原料小米10-20份，燕麦2-3份，高粱3-5份、绿豆20-30份，果汁10份，食盐1%，碳酸氢钠0.5%，明胶5%，将小米，燕麦，高粱、绿豆，磨粉，分别过80目筛，和相同重量的冷水混合，再加入明胶，入胶体磨得粉皮浆，再加入果汁，食盐，碳酸氢钠，混合均质一定时间，最后在60-70摄氏度环境下加热10分钟得到粉皮浆，最后再送入粉皮成型机即可。
实施例3、一种杂粮粉皮的加工方法，原料小米10-20份，燕麦2-3份，高粱3-5份、绿豆20-30份，果汁10份，食盐1%，碳酸氢钠0.5%，明胶5%，将小米，燕麦，高粱、绿豆，磨粉，分别过80目筛，和相同重量的冷水混合，再加入明胶，入胶体磨得粉皮浆，再加入果汁，食盐，碳酸氢钠，混合均质一定时间，最后在60-70摄氏度环境下加热10分钟得到粉皮浆，最后再送入粉皮成型机即可。
对照例4，一种粉皮制作方法，原料是绿豆粉100份和土豆粉100混合物，加水250份，搅拌均匀，调成糊状，再加入2-3份明矾，然后通过粉皮机制成粉皮。
下表为各种不同实施例的口感打分表
本发明并不受上述实施方式的限制，其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化，均应为等效的置换方式，都包含在本发明的保护范围之内。
Claims (2)
1.一种杂粮粉皮的加工方法，其特征是：原料小米10-20份，燕麦2-3份，高粱3-5份、绿豆20-30份，果汁10份，食盐1%，碳酸氢钠0.5%，明胶5%，将小米，燕麦，高粱、绿豆，磨粉，分别过50-80目筛，和相同重量的冷水混合，再加入明胶，入胶体磨得粉皮浆，再加入果汁，食盐，碳酸氢钠，混合均质一定时间，最后在60-70摄氏度环境下加热10分钟得到粉皮浆，最后再送入粉皮成型机即可。
2.根据权利要求1所述的杂粮粉皮的加工方法，其特征是：原料小米15份，燕麦2.5份，高粱4份、绿豆25份，果汁10份，食盐1%，碳酸氢钠0.5%，明胶5%，将小米，燕麦，高粱、绿豆，磨粉，分别过70目筛，和相同重量的冷水混合，再加入明胶，入胶体磨得粉皮浆，再加入果汁，食盐，碳酸氢钠，混合均质一定时间，最后在60-70摄氏度环境下加热10分钟得到粉皮浆，最后再送入粉皮成型机即可。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105380255A (zh) * | 2015-12-15 | 2016-03-09 | 钟建盛 | 一种粉皮及其制备方法 |
| CN106722203A (zh) * | 2016-12-27 | 2017-05-31 | 寿县八公山刘安豆腐有限公司 | 一种绿豆粉皮及其制备方法 |
| CN106805201A (zh) * | 2016-12-26 | 2017-06-09 | 重庆市潼南区豪迈粉丝厂 | 无矾粉皮及其制备方法 |
| CN106858354A (zh) * | 2016-12-27 | 2017-06-20 | 寿县八公山刘安豆腐有限公司 | 一种芝麻绿豆粉皮及其制备方法 |
-
2013
- 2013-08-19 CN CN201310360395.1A patent/CN103478525A/zh active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105380255A (zh) * | 2015-12-15 | 2016-03-09 | 钟建盛 | 一种粉皮及其制备方法 |
| CN106805201A (zh) * | 2016-12-26 | 2017-06-09 | 重庆市潼南区豪迈粉丝厂 | 无矾粉皮及其制备方法 |
| CN106722203A (zh) * | 2016-12-27 | 2017-05-31 | 寿县八公山刘安豆腐有限公司 | 一种绿豆粉皮及其制备方法 |
| CN106858354A (zh) * | 2016-12-27 | 2017-06-20 | 寿县八公山刘安豆腐有限公司 | 一种芝麻绿豆粉皮及其制备方法 |
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