CN103535667A - 一种麦香薯条及其制备方法 - Google Patents
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Abstract
一种麦香薯条及其制备方法,其特征在于由下列重量份的原料制成:紫薯50-60、马铃薯30-35、荞麦粉10-13、大麦粉10-12、白糖4-5、盐3-4、黄豆8-10、蓝莓汁25-28、板栗粉4-5、茉莉花2-3、玉兰花3-4、薄荷2-3、冬凌草4-6、柠檬草5-7、金盏花2-3、枸骨子2-4、海桐皮3-4、黑曲霉菌0.5-0.7、茶籽油9-11。本发明配方合理、香脆爽口,且未经油炸,更加健康,同时配方合理,营养丰富,具有减肥养颜、清热解毒、活血补肝、通经络的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种薯条,尤其涉及一种麦香薯条及其制备方法。
背景技术
薯条是一种广受人们欢迎的休闲食品。现在市场上薯条的口味种类繁多,其多是使用味精和不同香料调味。但是这种薯条营养成分单一,不具有保健功效。
发明内容
本发明的目的是提供一种麦香薯条及其制备方法,本发明具有香脆可口,营养健康的特点。
本发明所采用的技术方案是:
一种麦香薯条,其特征在于由下列重量份的原料制成:
紫薯50-60、马铃薯30-35、荞麦粉10-13、大麦粉10-12、白糖4-5、盐3-4、黄豆8-10、蓝莓汁25-28、板栗粉4-5、茉莉花2-3、玉兰花3-4、薄荷2-3、冬凌草4-6、柠檬草5-7、金盏花2-3、枸骨子2-4、海桐皮3-4、黑曲霉菌0.5-0.7、茶籽油9-11。
所述的麦香薯条的制备方法,其特征在于包括以下步骤:
(1)将黄豆置于清水中浸泡5-7小时,捞出加一倍的水打浆,过滤分离得到豆渣与豆浆;
(2)将茉莉花、玉兰花、薄荷、冬凌草、柠檬草、金盏花、枸骨子、海桐皮加5-7倍水煎煮2-3小时,过滤除渣得提取液;
(3)将板栗粉、荞麦粉、大麦粉混合炒香,加入蓝莓汁,调成糊,气蒸10-15分钟,再经冷冻干燥研磨得到粉末;
(4)将黑曲霉菌与粉末拌匀,备用;将豆渣隔水蒸40-45分钟,取出豆渣,待豆渣温度降至40-45℃时,加入伴有黑曲霉菌的粉末,均匀铺在曲床上,在26-33℃下静置36-40小时,加入提取液和盐,拌匀后在阳光下晒30-40天,得到豆渣酱;
(5)将马铃薯和紫薯洗净去皮,放入开水锅中大火煮熟后捞出,捣成泥,加入豆渣酱和白糖拌匀,在60-70℃下焖制20-30分钟,然后放入磨具中压实,切成条,在表面均匀喷上茶籽油,送入烤箱中烤至表面微黄时出料,即得。
本发明的有益效果为:
本发明香脆爽口,且未经油炸,更加健康,同时配方合理,其中配有的经炒制后的荞麦粉、大麦粉、板栗粉,含有丰富的营养,蓝莓汁中含有丰富的花青素,具有抗氧化的功效;此外,本发明中含有多种中草药成分,具有减肥养颜、清热解毒、活血补肝、通经络的功效。
具体实施方式
一种麦香薯条,其特征在于由下列重量份(公斤)的原料制成:
紫薯60、马铃薯35、荞麦粉13、大麦粉12、白糖5、盐4、黄豆10、蓝莓汁28、板栗粉4、茉莉花3、玉兰花4、薄荷3、冬凌草6、柠檬草7、金盏花3、枸骨子4、海桐皮4、黑曲霉菌0.7、茶籽油11。
所述的麦香薯条的制备方法,包括以下步骤:
(1)将黄豆置于清水中浸泡5-7小时,捞出加一倍的水打浆,过滤分离得到豆渣与豆浆;
(2)将茉莉花、玉兰花、薄荷、冬凌草、柠檬草、金盏花、枸骨子、海桐皮加5-7倍水煎煮2-3小时,过滤除渣得提取液;
(3)将板栗粉、荞麦粉、大麦粉混合炒香,加入蓝莓汁,调成糊,气蒸10-15分钟,再经冷冻干燥研磨得到粉末;
(4)将黑曲霉菌与粉末拌匀,备用;将豆渣隔水蒸40-45分钟,取出豆渣,待豆渣温度降至40-45℃时,加入伴有黑曲霉菌的粉末,均匀铺在曲床上,在26-33℃下静置36-40小时,加入提取液和盐,拌匀后在阳光下晒30-40天,得到豆渣酱;
(5)将马铃薯和紫薯洗净去皮,放入开水锅中大火煮熟后捞出,捣成泥,加入豆渣酱和白糖拌匀,在60-70℃下焖制20-30分钟,然后放入磨具中压实,切成条,在表面均匀喷上茶籽油,送入烤箱中烤至表面微黄时出料,即得。
Claims (2)
1.一种麦香薯条,其特征在于由下列重量份的原料制成:
紫薯50-60、马铃薯30-35、荞麦粉10-13、大麦粉10-12、白糖4-5、盐3-4、黄豆8-10、蓝莓汁25-28、板栗粉4-5、茉莉花2-3、玉兰花3-4、薄荷2-3、冬凌草4-6、柠檬草5-7、金盏花2-3、枸骨子2-4、海桐皮3-4、黑曲霉菌0.5-0.7、茶籽油9-11。
2.根据权利要求1所述的麦香薯条的制备方法,其特征在于包括以下步骤:
(1)将黄豆置于清水中浸泡5-7小时,捞出加一倍的水打浆,过滤分离得到豆渣与豆浆;
(2)将茉莉花、玉兰花、薄荷、冬凌草、柠檬草、金盏花、枸骨子、海桐皮加5-7倍水煎煮2-3小时,过滤除渣得提取液;
(3)将板栗粉、荞麦粉、大麦粉混合炒香,加入蓝莓汁,调成糊,气蒸10-15分钟,再经冷冻干燥研磨得到粉末;
(4)将黑曲霉菌与粉末拌匀,备用;将豆渣隔水蒸40-45分钟,取出豆渣,待豆渣温度降至40-45℃时,加入伴有黑曲霉菌的粉末,均匀铺在曲床上,在26-33℃下静置36-40小时,加入提取液和盐,拌匀后在阳光下晒30-40天,得到豆渣酱;
(5)将马铃薯和紫薯洗净去皮,放入开水锅中大火煮熟后捞出,捣成泥,加入豆渣酱和白糖拌匀,在60-70℃下焖制20-30分钟,然后放入磨具中压实,切成条,在表面均匀喷上茶籽油,送入烤箱中烤至表面微黄时出料,即得。
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Cited By (9)
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CN103932092A (zh) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | 一种保健薯条及其制备方法 |
CN103932095A (zh) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | 一种养生薯条及其制备方法 |
CN103932115A (zh) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | 一种香蕉润肠薯条及其制备方法 |
CN103932099A (zh) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | 一种降压紫薯条及其制备方法 |
CN103932098A (zh) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | 一种猪蹄养颜薯条及其制备方法 |
CN103932091A (zh) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | 一种黑麦补肾薯条及其制备方法 |
CN103932192A (zh) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | 一种坚果健脑薯条及其制备方法 |
CN104286870A (zh) * | 2014-09-24 | 2015-01-21 | 陈守卫 | 一种坚果健脑紫薯条及其制备方法 |
CN105982274A (zh) * | 2016-01-07 | 2016-10-05 | 武清泉 | 一种茉莉花夹心薯条及其制备方法 |
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