CN103652553A - 一种粉丝的制备方法 - Google Patents
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
-
- 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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- Food Science & Technology (AREA)
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- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
本发明涉及一种粉丝的制备方法。本发明公开的一种粉丝制备方法,取葛根淀粉、莲藕淀粉、山药淀粉混合制得混合淀粉;往混合淀粉中加水,调节含水量,制成粉芡;粉芡通过漏勺漏入开水锅中,成型后冷却、干燥,制得粉丝。本发明通过葛根淀粉、莲藕淀粉、山药淀粉制备出的粉丝综合了各原料的优点,在食用的过程不仅有保健、促进消化的作用,还能使制备出的粉丝韧性高,口感好,适合大众人群食用;本发明粉丝制备过程中,不需要添加明矾等添加剂,工艺简单,易于扩大生产。
Description
技术领域
本发明涉及一种粉丝的制备方法。
背景技术
粉丝的生产历史悠久,据史料记载,已有三百多年的历史。粉丝其丝条匀细,纯净光亮,整齐柔韧,洁白透明,烹调时入水即软,久煮不碎不糊,吃起来清嫩适口,爽滑耐嚼,风味独特。粉丝的营养成分主要是碳水化合物、膳食纤维、蛋白质、烟酸和钙、镁、铁、钾、磷、钠等矿物质。它能与各种蔬菜、鱼、肉、禽、蛋等搭配,可烹调出中、西式家常便菜和宴席佳肴,春夏秋冬皆可食用,粉丝有良好的附味性,它能吸收各种鲜美汤料的味道,再加上粉丝本身的柔润嫩滑,爽口宜人。可凉拌、热炒、炖煮、油炸,是家庭及饮食业热烹、凉拌之佳品。目前市场上的粉丝是以豆类和薯类为原料制成的,品种口味及营养较为单一。
发明内容
本发明的目的是提供一种粉丝的制备方法,本发明的目的通过如下技术方案实现:
一种粉丝制备方法,包括以下步骤:
1)取葛根淀粉、莲藕淀粉、山药淀粉混合制得混合淀粉;
2)往混合淀粉中加水,调节含水量,制成粉芡;
3)粉芡通过漏勺漏入开水锅中,成型后冷却、干燥,制得粉丝。
优选的是:步骤1)所述的葛根淀粉、莲藕淀粉、山药淀粉质量比为3:3:2。
优选的是:步骤2)所述的加入的水温度为70~80℃,含水量调节为65~80%。
优选的是:步骤3)中的成型时间为30~40秒。
本发明的有益效果:
(1)葛根有解表退热,生津、透疹、升阳止泻等多种功能,可治外感发热头痛、高血压颈项强痛、口渴、消渴、麻疹不透、热疹、泄泻等多种疾病。
(2)莲藕具有通便止泻、健脾开胃的作用,莲藕中含有黏液蛋白和膳食纤维,能与人体内胆酸盐,食物中的胆固醇及甘油三酯结合,促进排出,从而减少脂类的吸收;莲藕散发出一种独特清香,含有鞣质,有一定健脾止泻作用,能增食欲,促消化,开胃健中。
(3)山药有健脾、除湿、补气、益肺、固肾、益精的功效,山药含有可溶性纤维,能推迟胃内食物的排空,控制饭后血糖升高。
(4)本发明通过葛根淀粉、莲藕淀粉、山药淀粉制备出的粉丝综合了各原料的优点,在食用的过程不仅有保健促进消化的作用;还能使制备出的粉丝韧性高,口感好,适合大众人群食用。
(5)本发明粉丝制备过程中,不需要添加明矾等添加剂,工艺简单,易于扩大生产。
具体实施方式
下面结合具体实施例,对本发明作进一步详细的阐述,但本发明的实施方式并不局限于实施例表示的范围。这些实施例仅用于说明本发明,而非用于限制本发明的范围。此外,在阅读本发明的内容后,本领域的技术人员可以对本发明作各种修改,这些等价变化同样落于本发明所附权利要求书所限定的范围。
实施例1
取3kg葛根淀粉、3kg莲藕淀粉、2kg山药淀粉混合制得混合淀粉,加入70℃热水,将含水量调节为65%,制得粉芡,将粉芡置于漏勺中,漏勺架于开水锅上,挤压粉芡使其下漏,在开水中定型30秒,取出,冷水冷却,烘干,制备粉丝。
实施例2
取6kg葛根淀粉、6kg莲藕淀粉、4kg山药淀粉混合制得混合淀粉,加入75℃热水,将含水量调节为75%,制得粉芡,将粉芡置于漏勺中,漏勺架于开水锅上,挤压粉芡使其下漏,在开水中定型35秒,取出,冷水冷却,烘干,制备粉丝。
实施例3
取9kg葛根淀粉、9kg莲藕淀粉、6kg山药淀粉混合制得混合淀粉,加入80℃热水,将含水量调节为80%,制得粉芡,将粉芡置于漏勺中,漏勺架于开水锅上,挤压粉芡使其下漏,在开水中定型40秒,取出,冷水冷却,烘干,制备粉丝。
Claims (4)
1.一种粉丝制备方法,包括以下步骤:
1)取葛根淀粉、莲藕淀粉、山药淀粉混合制得混合淀粉;
2)往混合淀粉中加水,调节含水量,制成粉芡;
3)粉芡通过漏勺漏入开水锅中,成型后冷却、干燥,制得粉丝。
2.根据权利要求1所述的粉丝制备方法,其特征在于:步骤1)所述的葛根淀粉、莲藕淀粉、山药淀粉质量比为3:3:2。
3.根据权利要求1所述的粉丝制备方法,其特征在于:步骤2)所述的加入的水温度为70~80℃,含水量调节为65~80%。
4.根据权利要求1所述的粉丝制备方法,其特征在于:步骤3)中的成型时间为30~40秒。
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Cited By (3)
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CN104041731A (zh) * | 2014-06-26 | 2014-09-17 | 广西梧州市明阳生化科技有限公司 | 一种保健粉丝及其制作方法 |
CN104207057A (zh) * | 2014-08-26 | 2014-12-17 | 郎溪县天子粉丝厂 | 一种营养全面的山药粗粮粉条 |
CN104256603A (zh) * | 2014-10-09 | 2015-01-07 | 丁荣吾 | 广谱高效消积健胃降脂功能食品及其制备方法 |
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CN104256603A (zh) * | 2014-10-09 | 2015-01-07 | 丁荣吾 | 广谱高效消积健胃降脂功能食品及其制备方法 |
CN104256603B (zh) * | 2014-10-09 | 2015-11-18 | 丁荣吾 | 广谱高效消积健胃降脂功能食品及其制备方法 |
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