CN103564316A - 一种以紫薯为主要原料制备薯类食品的方法 - Google Patents
一种以紫薯为主要原料制备薯类食品的方法 Download PDFInfo
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 13
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims abstract description 8
- 235000013305 food Nutrition 0.000 title claims abstract description 6
- 239000002994 raw material Substances 0.000 title claims abstract description 6
- 244000061456 Solanum tuberosum Species 0.000 title abstract 2
- 235000002595 Solanum tuberosum Nutrition 0.000 title abstract 2
- 235000012149 noodles Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
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- 235000004976 Solanum vernei Nutrition 0.000 claims description 6
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 3
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- 235000021312 gluten Nutrition 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
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Classifications
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Noodles (AREA)
Abstract
一种以紫薯为主要原料制备薯类食品的方法。本发明涉及一种农产品的开发利用，特别是涉及北方特产紫甘薯的综合开发利用，属于农产品加工领域。本发明的具体制作方法是先制作紫甘薯粉末，然后和面粉、食品添加剂、盐、水充分混合，经过全自动面条机，压制后经日晒而成，最大限度的保持了原料的营养价值。
Description
技术领域
本发明涉及一种农产品的开发利用，特别是涉及北方特产紫甘薯的综合开发利用。
背景技术
薯类作物在我国分布及其广泛，尤其是北方，该产品在生产过程中不用农药，防止了农药污染；有丰富的营养，富含硒和花青素，硒是抗癌物质，而花青素是一种有机活性抗氧化物，能够抗癌，防老化；产量高，大部分家庭都用来喂猪，少量蒸食、烤食，或仅仅是利用其中的淀粉加工粉条，一直得不到真正的开发利用
发明内容
本发明的目的是提供一种紫薯面条的加工制作方法，该面条口感好，营养价值高。
本发明的具体制作方法是先制作紫甘薯粉末，然后和面粉、食品添加剂、盐、水充分混合，经过全自动面条机，压制后经日晒而成，最大限度的保持了原料的营养价值。
所述制作紫甘薯粉末包括：洗净-去皮-蒸煮-捣烂-烘干-粉碎-过筛，紫薯粉的烘干温度为60-90℃，过筛目数为80-200目。
所述的加面粉数为20％-60％。
所述的加盐量为0.6-1.5％。
所述的添加物为小麦蛋白、变性淀粉、CMC、明胶、瓜尔豆胶、凝胶多糖、黄秋葵等其中一种或几种，添加物的量总数不超过GB2760限定值。
所述的加水量为使面团成松散的面疙瘩即可。
本发明可以根据个人的口味改变盐的量或是食品添加剂的添加量。
本发明添加的食品添加剂目的是使产品口感顺滑，减少蒸煮时间，最大限度减少紫薯的营养成分损耗
本发明采取日晒工艺，口感比烘干好，营养成分保留率也比烘干高。
具体实施方式：
取紫甘薯30kg，去皮后直接放入锅中蒸煮，煮熟后放在盆中捣烂，将捣烂的紫薯放入托盘中，入烘箱中80℃烘4-8小时，期间可以调换托盘顺序，待紫薯烘干，放在粉碎机中粉碎，并过100目筛子；将两公斤黄秋葵去蒂，经榨汁机榨汁。将过筛的紫薯粉中加入两公斤面粉，0.12kg盐，0.06kgCMC和黄秋葵汁液混合均匀，直接倒入全自动面条机即可；将面条放在日晒场，一下午即成。
特点：该面条营养丰富，口感顺滑，入沸水中即熟。
Claims (8)
1.一种以紫薯为主要原料制备薯类食品的方法，即将紫薯洗净-去皮-蒸煮-捣烂-烘干-粉碎-过筛-加面粉-加盐-加小麦蛋白、变性淀粉、CMC、明胶、瓜尔豆胶、凝胶多糖、黄秋葵等和上少量的水搅拌均匀，上全自动面条机即可。
2.根据权利要求书1所述的紫薯粉的加工要求烘干温度为60-90℃。
3.根据权利要求书1所述的紫薯粉的加工要求过筛目数为80-200目。
4.根据权利要求书1所述的加面粉数为20％-60％。
5.根据权利要求书1所述的加盐量为0.6-1.5％。
6.根据权利要求书1所述的添加物为小麦蛋白、变性淀粉、CMC、明胶、瓜尔豆胶、凝胶多糖、黄秋葵等其中一种或几种。
7.根据权利要求6所述的添加物的量总数不超过GB2760限定值。
8.根据权利要求书1所述的加水量为使面团成松散的面疙瘩即可。
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|---|---|---|---|
| CN201210283434.8A CN103564316A (zh) | 2012-08-03 | 2012-08-03 | 一种以紫薯为主要原料制备薯类食品的方法 |
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| CN201210283434.8A CN103564316A (zh) | 2012-08-03 | 2012-08-03 | 一种以紫薯为主要原料制备薯类食品的方法 |
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| CN103564316A true CN103564316A (zh) | 2014-02-12 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799218A (zh) * | 2015-05-11 | 2015-07-29 | 合肥不老传奇保健科技有限公司 | 一种薯与蜜的花样甜品及其制备方法 |
| CN105053830A (zh) * | 2015-07-03 | 2015-11-18 | 云南农业大学 | 一种复合紫薯面条及其制作方法 |
| CN106072168A (zh) * | 2016-06-16 | 2016-11-09 | 河北科技师范学院 | 甘薯粉及其制备方法和一种甘薯食品的制备方法 |
| JP2017176092A (ja) * | 2016-03-31 | 2017-10-05 | オリエンタル酵母工業株式会社 | 麺類用品質改良剤、麺類の品質改良方法、及び麺類の製造方法 |
-
2012
- 2012-08-03 CN CN201210283434.8A patent/CN103564316A/zh active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799218A (zh) * | 2015-05-11 | 2015-07-29 | 合肥不老传奇保健科技有限公司 | 一种薯与蜜的花样甜品及其制备方法 |
| CN105053830A (zh) * | 2015-07-03 | 2015-11-18 | 云南农业大学 | 一种复合紫薯面条及其制作方法 |
| JP2017176092A (ja) * | 2016-03-31 | 2017-10-05 | オリエンタル酵母工業株式会社 | 麺類用品質改良剤、麺類の品質改良方法、及び麺類の製造方法 |
| CN106072168A (zh) * | 2016-06-16 | 2016-11-09 | 河北科技师范学院 | 甘薯粉及其制备方法和一种甘薯食品的制备方法 |
| CN106072168B (zh) * | 2016-06-16 | 2020-03-31 | 河北科技师范学院 | 甘薯粉及其制备方法和一种甘薯食品的制备方法 |
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Application publication date: 20140212 |