CN103548969B - 一种山药芋头玉米煎饼及其制作方法 - Google Patents
一种山药芋头玉米煎饼及其制作方法 Download PDFInfo
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Abstract
本发明公开了一种山药芋头玉米煎饼及其制作方法。以鲜山药、鲜芋头、玉米面粉、食盐为原料加适量的水加工制作的山药芋头玉米煎饼。玉米面粉：鲜山药：鲜芋头：食盐：水=1:0.25～0.35:0.25～0.35:0.02～0.04:0.45～0.50，制作步骤为将鲜芋头洗净、蒸熟、去皮，将鲜山药洗净去皮，切成厚度3～4mm的薄片，然后加冷水和食盐打浆，使浆的粒度在50目以下，然后加入玉米面粉，经搅拌后制成煎饼糊，静置30分钟后沥去清水，然后将煎饼糊倒入煎饼机的料斗中按常规操作规程加工出煎饼，经折叠、切断、计量、包装后即为成品。此方法制作的煎饼保留了各组成物质的营养成分，煎饼筋道，有较好的口感。
Description
技术领域
本发明属于食品加工技术领域，具体涉及特色风味煎饼及其制作方法，更具体地说是一种山药芋头玉米煎饼及其制作方法。
背景技术
煎饼是一种较为传统的食品，一种粮食及其他物粉加水混合后烙制加工而成，随着人们生活水平的不断提高，人们在吃的方面不但要吃饱，更讲究营养的全面和搭配，以及色、香、味等的多样性。传统的煎饼，营养单一，不能满足不同人们对营养和口味的要求。
山药性味白、平，入脾、肺、肾三经，富含皂苷、粘液质、糖蛋白、甘露聚糖、植酸、尿囊素、山药素、胆碱、多巴胺、果胶等。其中皂苷能防止冠心病和脂肪肝的发生，有止咳、祛痰、脱敏、恢复病变组织等作用，粘液蛋白能预防心血管系统的脂肪沉积，防止动脉粥样硬化的过早发生，减少皮下脂肪的沉积，避免出现肥胖，还能防止肝、脾结蒂组织的萎缩，预防胶原性病的发生，保持消化道、呼吸道及关节腔的润滑；粘多糖可利激和调节人体免疫系统，能使被抑制的细胞免疫功能部分或全部恢复正常。营养学研究表明，山药含有丰富的蛋白质、淀粉、脂肪和膳食纤维和多种微量元素，具有独特的养生功能。但是，山药中也含有丰富的多酚氧化酶类和其他水解酶类，在加工和贮存中，处理不当会导致山药氧化褐变和营养保健成分的流失。
芋头为天南星科植物芋的块茎，富含蛋白质、钙、磷、铁、钾、镁、钠、胡萝卜素、烟酸、维生素C、B族维生素、皂角甙等多种成分，其丰富的营养价值，能增强人体的免疫功能；芋头中含有一种独特的黏液蛋白，被人体吸收后能产生免疫球蛋白，或称抗体球蛋白，可提高机体的抵抗力，故中医认为芋头能解毒，对人体的痈肿毒痛包括癌毒有抑制消解作用，可用来防治肿瘤及淋巴结核等病症。在癌症手术或术后放疗、化疗及其康复过程中，有辅助治疗的作用；芋头为碱性食品，能中和体内积存的酸性物质，调整人体的酸碱平衡，产生美容养颜、乌黑头发的作用，还可用来防治胃酸过多症；其丰富的维生素能够激活体内细胞，加速新陈代谢，常食用还能起到减肥的目的。
玉米，亦称玉蜀黍、苞米等，一年生禾本科草本植物，是全世界总产量最高的粮食作物，也是世界公认的“黄金作物”，其脂肪、磷元素、维生素B2的含量居谷类食物之首。玉米中含有亚油酸和维生素E，能使人体内胆固醇水平降低，从而减少动脉硬化的发生；玉米中含钙、铁质较多，可防止高血压、冠心病；现代医学研究表明，玉米中有丰富的抗癌因子谷胱甘肽，在人体内能与多种外来的化学致癌物质相结合，使其失去毒性，然后通过消化道排出体外；玉米中含有大量的赖氨酸，可抑制肿瘤生长；玉米还含有微量元素硒，硒能加速人体内氧化物分解，抑制恶性肿瘤；此外，玉米中还含有丰富的膳食纤维，能促进肠蠕动，缩短食物通过消化道的时间，减少有毒物质的吸收和致癌物质对结肠的刺激，因而可减少结肠癌的发生。
但是，目前以玉米为原料加工制得的玉米煎饼中，营养物质的含量较低，口感粗糙，也缺乏粘弹性和延展性，为了解决这个问题，目前在玉米煎饼的制作中，常常添加一些其他的辅料，以增强煎饼的口味和营养。
发明内容
本发明的目的是提供一种山药芋头玉米煎饼，充分利用玉米和山药、芋头的物性和营养特点，并采用独特的制作方法，以最大程度上减少山药的褐变和营养保健成分的同时，充分利用芋头的粘度，制作出的一种可口的保健煎饼。
本发明是通过以下技术方案实现的：
一种山药芋头玉米煎饼，玉米面粉、鲜山药、鲜芋头、食盐与水用量的重量比为：玉米面粉：鲜山药：鲜芋头：食盐：水=1:0.25～0.35:0.25～0.35:0.02～0.04:0.45～0.50。
所述的山药芋头玉米煎饼的制作方法，它包括以下步骤：
A取鲜芋头，洗净，蒸熟后，去皮；
B取鲜山药，洗净，去皮，切成厚度3～4mm的薄片；
C将煮熟去皮后的芋头晾透后，加上述的鲜山药片以及规定量的冷水和规定量的食盐打浆，使浆的粒度在50目以下；
D上述山药芋头浆温度降至室温后，加入规定量的玉米面粉，经搅拌后制成煎饼糊；
E将煎饼糊静置30分钟；
F沥去静置后的煎饼糊上层的清水，然后将煎饼糊倒入煎饼机的料斗中，按常规操作规程加工出煎饼，经折叠、切断、计量、包装后即为成品。
本发明所具有的优点：
用上述方法制作的山药芋头玉米煎饼，保留了玉米与山药、芋头的多重营养保健成分，山药芋头浆所具有的粘度能与较松散的玉米面粉很好地粘结在一起，使生产出的煎饼筋道，不易折断，有较好的口感。
具体实施方式
下面结合实施例，对本发明做进一步说明：
实施例一：
玉米面粉100kg，鲜山药25kg，鲜芋头25kg，食盐2kg，水45kg
①将25kg的鲜芋头洗净，蒸熟后，去皮；
②将25kg的鲜山药洗净，去皮，切成厚度3～4mm的薄片；
③将煮熟去皮后的芋头晾透后，加上述的鲜山药片以及45kg的冷水和2kg的食盐在制浆机中打浆，使浆的粒度在50目以下；
④上述山药芋头浆温度降至室温后，加入100kg玉米面粉，经搅拌后制成煎饼糊；
⑤将煎饼糊静置30分钟；
⑥沥去静置后的煎饼糊上层的清水，然后将煎饼糊倒入煎饼机的料斗中，按常规操作规程加工出煎饼，经折叠、切断、计量、包装后即为成品。
实施例二：
玉米面粉100kg，鲜山药35kg，鲜芋头35kg，食盐4kg，水50kg
①将35kg的鲜芋头洗净，蒸熟后，去皮；
②将35kg的鲜山药洗净，去皮，切成厚度3～4mm的薄片；
③将煮熟去皮后的芋头晾透后，加上述的鲜山药片以及50kg的冷水和4kg的食盐在制浆机中打浆，使浆的粒度在50目以下；
④上述山药芋头浆温度降至室温后，加入100kg玉米面粉，经搅拌后制成煎饼糊；
⑤将煎饼糊静置30分钟；
⑥沥去静置后的煎饼糊上层的清水，然后将煎饼糊倒入煎饼机的料斗中，按常规操作规程加工出煎饼，经折叠、切断、计量、包装后即为成品。按上述实施例制成的煎饼，柔软，筋道，口味独特。
Claims (1)
1.一种山药芋头玉米煎饼，其特征是，玉米面粉、鲜山药、鲜芋头、食盐与水用量的重量比为：玉米面粉：鲜山药：鲜芋头：食盐：水＝1:0.25～0.35:0.25～0.35:0.02～0.04:0.45～0.50，
所述的山药芋头玉米煎饼的制作方法，它包括以下步骤：
A取规定量的鲜芋头，洗净，蒸熟后，去皮；
B取规定量的鲜山药，洗净，去皮，切成厚度3～4mm的薄片；
C将煮熟去皮后的芋头晾透后，加上述的鲜山药片以及规定量的水和规定量的食盐打浆，使浆的粒度在50目以下；
D上述山药芋头浆温度降至室温后，加入规定量的玉米面粉，经搅拌后制成煎饼糊；
E将煎饼糊静置30分钟；
F沥去静置后的煎饼糊上层的清水，然后将煎饼糊倒入煎饼机的料斗中，按常规操作规程加工出煎饼，经折叠、切断、计量、包装后即为成品。
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| CN102450300A (zh) * | 2010-10-27 | 2012-05-16 | 万华 | 一种香芋煎饼及其制作方法 |
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