CN103564371A - 一种以红薯为原料的面条加工工艺 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种以红薯为原料的面条加工工艺,其步骤为(1)选取红薯;(2)清洗:将选好的红薯去泥洗净,摘头去尾;(3)将清洗好的红薯切成丝或片;(4)将切好的红薯丝或红薯片清洗至有淀粉沉淀;(5)将步骤(4)中切好的红薯丝或红薯片及淀粉晾干或烘干;(6)将步骤(5)中晾干的红薯丝或红薯片磨成粉;(7)将步骤(6)中红薯粉和步骤(5)中晾干的淀粉混合后加水搅拌均匀,揉成面团;(8)将步骤(7)中得到的面团捏制成形;(9)将步骤(8)中捏制成型的面团上锅蒸至熟透;(10)将步骤(9)中蒸熟的面团压成片状;(11)将步骤(10)中的片状物机器或手工做成面条。
Description
技术领域
本发明涉及食品加工技术领域,特别是一种以红薯为原料的面条加工工艺。
背景技术
红薯富含蛋白质、淀粉、果胶、纤维素、氨基酸、维生素及多种矿物质,有“长寿食品”之誉。具有抗癌、保护心脏、预防肺气肿、糖尿病、减肥等功效。
《本草纲目拾遗》等古代文献记载,红薯有“补虚乏,益气力,健脾胃,强肾阴”的功效,使人“长寿少疾”。还能补中、和血、暖胃、肥五脏等。当代《中华本草》说其:“味甘,性平。归脾、肾经。”“补中和血、益气生津、宽肠胃、通便秘。主治脾虚水肿、疮疡肿毒、肠燥便秘。”
每100克鲜红薯仅含0.2克脂肪,产生99千卡热能,大概为大米1/3,是很好的低脂肪、低热能食品,同时又能有效地阻止糖类变为脂肪,有利于减肥、健美。红薯含有大量膳食纤维,在肠道内无法被消化吸收,能刺激肠道,增强蠕动,通便排毒,尤其对老年性便秘有较好的疗效。红薯含有丰富的淀粉、膳食纤维、胡萝卜素、维生素A、维生素B、维生素c、维生素E以及钾、铁、铜、硒、钙等10余种微量元素和亚油酸等,营养价值很高,被营养学家们称为营养最均衡的保健食品。这些物质能保持血管弹性,对防治老年习惯性便秘十分有效。由于红薯是甜的,人们大都以为吃红薯会使人发胖,其实恰恰相反,吃红薯不仅不会发胖,相反能够减肥、健美、防止亚健康、通便排毒。
红薯含有丰富的糖、纤维素和多种维生素营养,其中β-胡萝卜素、维生素E和维生素c尤其多。特别是红薯含有丰富的赖氨酸,而大米、面粉恰恰缺乏赖氨酸。红薯与米面混吃,可以得到更为全面的蛋白质补充。就总体营养而言,红薯可谓是粮食和蔬菜中的佼佼者。
红薯含有的赖氨酸,比大米、白面要高得多,还含有十分丰富的胡萝卜素,可促使上皮细胞正常成熟,抑制上皮细胞异常分化,消除有致癌作用的氧自由基,阻止致癌物与细胞核中的蛋白质结合,促进人体免疫力增强。
现在人们对红薯的食用方法越来越多样化,蒸煮或者再加工都是常见的食用方法。而目前并没有一种将纯红薯加工为日常食用的面条的方法,如专利号201310258266的发明专利公开了一种红薯面条及其制备方法,其中除了红薯以外,还加入了面粉和精盐。现有的技术均不能解决纯红薯不能做出成型面条的问题,需加入面粉和其他成分才可以。这样的话不能保证纯红薯的口味和营养。
发明内容
本发明所要解决的技术问题是提供一种可以使红薯加工成为成型面条,该面条即可以煮熟食用,也可以泡开食用,加工过程中不添加其他成分,从而保证面条的口感和营养的红薯面条加工工艺。
为解决上述技术问题,本发明采用以下技术方案:本发明以新鲜红薯为原料,先清洗至有淀粉析出,再将淀粉及红薯晾干或烘干,红薯磨粉之前的淀粉混合,以保证有足够的粘度可成形,将淀粉和红薯粉加水后蒸熟再压制成片,做成面条状,可以即食或者煮后食用。
本发明具体步骤为:
(1)选取红薯;
(2)清洗:将选好的红薯去泥洗净,摘头去尾;
(3)将清洗好的红薯切成丝或片;
(4)将切好的红薯丝或红薯片清洗至有淀粉沉淀;
(5)将步骤(4)中切好的红薯丝或红薯片及淀粉晾干或烘干;
(6)将步骤(5)中晾干的红薯丝或红薯片磨成粉;
(7)将步骤(6)中红薯粉和步骤(5)中晾干的淀粉混合后加水搅拌均匀,揉成面团;
(8)将步骤(7)中得到的面团捏制成形;
(9)将步骤(8)中捏制成型的面团上锅蒸至熟透;
(10)将步骤(9)中蒸熟的面团压成片状;
(11)将步骤(10)中的片状物机器或手工做成面条。
所述步骤(1)中,选取的红薯为淀粉量适中的新鲜红薯。
所述选取的红薯为无农药,无化肥的红薯。
所述步骤(4)中,淀粉的沉淀量至少为全部红薯重量的约10%。
所述步骤(6)中,所得的红薯丝或红薯片磨成的粉细度在200目以上。
所述步骤(7)中,加水的比例约为全部混合后红薯粉和淀粉重量之和的20%-30%。
所述步骤(8)中,面团捏制成型后的形状为馒头形或寿桃形。
所述步骤(8)中,上锅蒸的时间约为50分钟。
本发明的积极效果是:
选取新鲜无公害的红薯为原料,保证了成品的质量和健康;加工过程中只用红薯本身析出的淀粉和红薯,一方面可以使红薯可以成形,一方面保证了原料的纯度;加工过程中已经蒸熟,因此成品既可以直接食用,或者泡开食用,也可以煮后食用,方便快捷;由于原料红薯本身的营养价值较高,有纯红薯制作的红薯面条也具有和红薯相同的功效,具有防癌,预防疾病,提高免疫力等积极的作用。
具体实施方式
为了使本发明的目的、技术方案和优点更加清楚明白,下面结合具体实施方式,对本发明做进一步详细说明。在此,本发明的示意性实施方式及其说明用于解释本发明,但并不作为对本发明的限定。
实施例1
以50kg的新鲜红薯为原料,清洗干净后,摘头去尾,将红薯切成丝后清洗至有淀粉析出,析出淀粉的重量约为0.5kg,将切成丝的红薯晾干,将析出的淀粉晾干,再将切成丝的红薯磨成200目的细粉,将磨成粉的红薯和晾干的淀粉混合,加入10kg的水,搅拌均匀,将搅拌后的混合粉捏成馒头状,上锅蒸50分钟,熟透后取出,压成片状,再经面条机制成面条。
制成的面条可以直接食用,泡水后食用或者煮开后食用,依据饮食习惯和喜好自行选择。
实施例2
以100kg的新鲜红薯为原料清洗干净后,摘头去尾,将红薯切成丝后清洗至有淀粉析出,析出淀粉的重量约为1kg,将切成丝的红薯晾干,将析出的淀粉晾干,再将切成丝的红薯磨成300目的细粉,将磨成粉的红薯和晾干的淀粉混合,加入30kg的水,搅拌均匀,将搅拌后的混合粉捏成馒头状,上锅蒸50分钟,熟透后取出,压成片状,再经手工制成面条。
制成的面条可以直接食用,泡水后食用或者煮开后食用,依据饮食习惯和喜好自行选择。
Claims (8)
1.一种以红薯为原料的面条加工工艺,其特征在于,其步骤为:
(1)选取红薯;
(2)清洗:将选好的红薯去泥洗净,摘头去尾;
(3)将清洗好的红薯切成丝或片;
(4)将切好的红薯丝或红薯片清洗至有淀粉沉淀;
(5)将步骤(4)中切好的红薯丝或红薯片及淀粉晾干或烘干;
(6)将步骤(5)中晾干的红薯丝或红薯片磨成粉;
(7)将步骤(6)中红薯粉和步骤(5)中晾干的淀粉混合后加水搅拌均匀,揉成面团;
(8)将步骤(7)中得到的面团捏制成形;
(9)将步骤(8)中捏制成型的面团上锅蒸至熟透;
(10)将步骤(9)中蒸熟的面团压成片状;
(11)将步骤(10)中的片状物机器或手工做成面条。
2.按照权利要求1所述的一种以红薯为原料的面条加工工艺,其特征在于,所述步骤(1)中,选取的红薯为淀粉量适中的新鲜红薯。
3.按照权利要求2所述的一种以红薯为原料的面条加工工艺,其特征在于,所述选取的红薯为无农药,无化肥的红薯。
4.按照权利要求1所述的一种以红薯为原料的面条加工工艺,其特征在于,所述步骤(4)中,淀粉的沉淀量至少为全部红薯重量的约10%。
5.按照权利要求1所述的一种以红薯为原料的面条加工工艺,其特征在于,所述步骤(6)中,所得的红薯丝或红薯片磨成的粉细度在200目以上。
6.按照权利要求1所述的一种以红薯为原料的面条加工工艺,其特征在于,所述步骤(7)中,加水的比例约为全部混合后红薯粉和淀粉重量之和的20%-30%。
7.按照权利要求1所述的一种以红薯为原料的面条加工工艺,其特征在于,所述步骤(8)中,面团捏制成型后的形状为馒头形或寿桃形。
8.按照权利要求1所述的一种以红薯为原料的面条加工工艺,其特征在于,所述步骤(8)中,上锅蒸的时间约为50分钟。
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