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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- 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)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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