CN103652946A - 一种紫薯膳食纤维粉条及其制备方法 - Google Patents
一种紫薯膳食纤维粉条及其制备方法 Download PDFInfo
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- CN103652946A CN103652946A CN201310635468.3A CN201310635468A CN103652946A CN 103652946 A CN103652946 A CN 103652946A CN 201310635468 A CN201310635468 A CN 201310635468A CN 103652946 A CN103652946 A CN 103652946A
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- powder
- purple potato
- dietary fiber
- parts
- vermicelli
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Abstract
本发明公开了一种紫薯膳食纤维粉条及其制备方法，其原料组成和重量份数：紫薯膳食纤维粉30-35份、葛根粉1-5份、黑米粉18-22份、腰果粉1-5份、地黄粉1-2份、石膏粉0.5-2份、麦冬粉0.5-2份、人参粉0.001-0.005份和水40-46份。其制备方法经混粉、匀浆、熟化、成形、冷却、饧粉、干燥、切断、计量和包装工序。本发明紫薯膳食纤维粉条，营养成分全面、久煮不烂、高营养、风味独特，保持了原材料固有营养价值和保健功能，对于糖尿病患者有积极的作用；生产工艺合理，操作容易，产品质量稳定，且其生产原料来源丰富，适于大规模工业化生产。
Description
技术领域
本发明属于食品加工技术领域，涉及一种紫薯膳食纤维粉条及其制备方法。
背景技术
粉条是一种制作简单，食用方便，营养丰富，即可主食又可快餐的健康保健食品。粉条用淀粉加水熟化之后，挤压制成条状(或窄或宽，或扁或因)或小片状食品。随着生活水平的提高，人们不再满足于粉条的简单食用功能(充饥、摄取能量物质) ,而希望粉条这一传统食品能够承载更多的营养保健功能。目前市场上粉丝、粉条品种繁多，如绿豆粉丝、豌豆粉丝、蚕豆粉丝、魔芋粉丝。更多的是淀粉制的粉丝如：红薯粉丝，甘薯粉丝、土豆粉丝等。粉丝有粗、细、圆、扁及片状等多种，其主要用料有豆类、薯类等。
传统的甘薯加工产生大量的薯渣，而薯渣没有被合理利用，随意堆放，造成流失，不仅严重污染环境，且更重要的是造成大量营养物质流失，薯渣中含有较全面的养分和丰富的有机质其中膳食纤维是健康饮食不可缺少的，纤维食品有“生命绿洲”之称，近年国际食品结构正朝着纤维食品的方向调整。日本、美国的消费需求每年以10%速度增长。在中国，己有一些饮品中添加了可溶性膳食纤维。可以肯定，在不久的将来，膳食纤维饮品或食品将在中国得到进一步发展。据有关资料统计表明，膳食纤维对于改善我国不同性别、不同年龄人群的营养状况，具有无可替代的独特作用。
中国专利：专利申请号02159035.4，公告号CN1418574A，该发明涉及一种补充人体膳食纤维的营养食品及其制备方法。膳食纤维(dietary fiber)是植物性食物中不能被人体消化酶消化的物质的总称，被称为第七营养素。具有低热能、低糖、吸水膨胀、降低胆固醇等功效。该发明由膳食纤维粉、豆类、麦麸和富含维生素C的沙棘果肉等为原料。是一种全天然、食用量少、膳食纤维含量高，低脂肪、低糖、低热能、易口服、无毒副作用的营养食品。适合于高血压、高血脂、高胆固醇、糖尿病、肥胖、便秘等各种人群。
中国专利：专利申请号201310115191.1，公告号CN103210985 A，公布日2013.07. 24，该发明涉及一种甘薯渣饼干的制作方法，用水漂洗甘薯渣，滤网过滤沥干，将油、鸡蛋、白砂糖水浴溶解混合，再加低筋面粉、湿或干甘薯渣，充分混合后，揉面团，用压面机压成2-4mm薄厚的面皮：用饼干模具将面皮冲印成符合要求的形状，烘烤，冷却得甘薯渣饼干，包装。该发明采用膳食纤维含量高的湿或干甘薯渣作原料，制作的饼干的总膳食纤维和可溶性膳食纤维高：在保持原有饼干色、香、味的基础上，增加了维生素、烟酸、叶酸等营养物质：可作为减肥食品和调节血糖、血压、血清胆固醇的食品：甘薯渣对面粉具有较好的适应性，成型效果好：无有毒、有害以及致癌物，食用安全：工艺简单、连续性好，操作费用低，利用率高：生产过程中产生废料少，不污染环境。
中国专利：专利申请号20121022770 1. X，公告号CN 102697002 A，公告日2012.10.03，该发明一种紫甘薯淮山粉条、粉丝及其制备方法，原料组成和重量份数：紫薯全粉43-48 份、淮山全粉2-7 份、水38-42 份。其制备经泪粉、匀浆、熟化、成形、冷却、干燥、切断、计量和包装工序，匀浆转速30-70 转/分，熟化夹套温度80-105 0C ，成形螺杆速度10-30转/分，冷却采用冷却床风冷，干燥为循环热风温度30-60°C 。
紫薯(Solanum tuberdsm) ，又称紫心甘薯、紫肉甘薯、黑薯，为番薯属植物。薯肉呈紫色至深紫色。它除了具有普通红薯的淀粉、蛋白质、粘多糖和胶原等营养成分外，还富含、晒元素和紫甘薯色素，紫甘薯色素又称花青素(anthocyanins) 。花青素对100 多种疾病有预防和治疗作用，被誉为继水、蛋白质、脂肪、碳水化合物、维生素、矿物质之后的第七大必需营养素。花青素是目前科学界发现的防治疾病、维护人类健康最直接、最有效、最安全的自由基清除剂，其清除自由基的能力是维生素C 的20 倍、维生素E 的50 倍。紫红薯将成为花青素的主要原料之一。紫薯在国际、国内市场上十分走俏，发展前景非常广阔。紫薯中含有丰富的蛋白质， 18 种易被人体消化和吸收的氢基酸，维生素C 、B 、A 等8 种维生素和磷、铁等10 多种天然矿物质元素。其中铁和晒含量丰富。而晒和铁是人体抗疲劳、抗衰老、补血的必要元素，特别是晒被称为“抗癌大王”，易被人体吸收，可留在血清中，修补心肌，增强机体免疫力，清除体内自由基，抑制癌细胞中DNA 的合成和癌细胞的分裂与生长，预防胃癌、肝癌等癌病的发生。
紫薯富含纤维素，可增加粪便体积，促进肠胃蠕动，清理肠腔内滞留的粘液、积气和腐败物，排出粪便中的有毒物质和致癌物质，保持大使畅通，改善消化道环境，防止胃肠道疾病的发生。
葛根（Lobed Kudzuvine Root）为豆科植物野葛，是中国南方一些省区的一种常食蔬菜，其味甘凉可口，常作煲汤之用。其主要成分是淀粉，此外还含有约12%的黄酮类化合物，包括大豆（黄豆）甙、大豆甙元、葛根素等10余种；并含有胡萝卜甙、氨基酸、香豆素类等。可作为药物应用。葛根中的微量元素硒、锰、锗等的含量也相当可观。葛根具有发表解肌，透发麻疹，解热生津，升阳止泻之功效。用于外感发热头痛、项强、口渴、麻疹不透，泄泻、高血压颈项强痛等症。现代研究葛根含有20多种异黄酮成分、葛根甙类、三萜类、生物碱及其他活性成分，具有多种药理作用。葛根中的总酮能增加脑及冠状动脉的血流量。葛根对动物和人体的脑循环有明显的促进作用。功能主治：解表退热，生津，透疹，升阳止泻。用于外感发热头痛、高血压颈项强痛、口渴、消渴、麻疹不透、热痢、泄泻。葛根有明显的降低血糖的作用，葛根所含的黄酮类化合物有降血脂作用，能降低血清胆固醇，降低油三酯。
黑米是一种药、食兼用的大米，属于糯米类。黑米和紫米都是稻米中的珍贵品种，属于糯米类。黑米外表墨黑，营养丰富，有“黑珍珠”和“世界米中之王”的美誉。主要营养成分（糙米）黑米含蛋白质、碳水化合物、B族维生素、维生素E、钙、磷、钾、镁、铁、锌等营养元素，营养丰富。黑米所含锰、锌、铜等无机盐大都比大米高1~3倍；更含有大米所缺乏的维生素C、叶绿素、花青素、胡萝卜素及强心甙等特殊成分，用黑米熬制的米粥清香油亮，软糯适口，营养丰富，具有很好的滋补作用，因此被称为“补血米”、“长寿米”等。多食黑米具有开胃益中，健脾暖肝，明目活血，滑涩补精之功，对于少年白发、妇女产后虚弱，病后体虚以及贫血、肾虚均有很好的补养作用。现代医学证实，黑米具有滋阴补肾，健脾暖肝、补益脾胃，益气活血，养肝明目等疗效。经常食用黑米，有利于防治头昏、目眩、贫血、白发、眼疾、腰膝酸软、肺燥咳嗽、大便秘结、小便不利、肾虚水肿、食欲不振、脾胃虚弱等症。
腰果（Anacardium occidentalie Linn）又名鸡腰果、介寿果，因其坚果呈肾形而得名。腰果果实成熟时香飘四溢，甘甜如蜜，清脆可口，为世界著名的四大干果之一。中医学认为，腰果味甘，性平，无毒。可治咳逆、心烦、口渴，腰果含脂肪高达47%，蛋白质21.2%，碳水化合物22.3%，尚含A、B1.B2等多种维生素和矿物质，特别是其中的锰、铬、镁、硒等微量元素，具有抗氧化、防衰老、抗肿瘤和抗心血管病的作用。而所含之脂肪多为不饱和脂肪酸，其中油酸占总脂肪酸的67.4%，亚油酸占19.8%，是高血脂、冠心病患者的食疗佳果。适当摄入这两种有益油脂可以帮老年人预防动脉硬化、心血管疾病、脑中风和心脏病，由于有益油脂丰富，因而还可以促进老年人每天顺利排便，对糖尿病的防治有积极帮助。功效：补脑养血，补肾，健脾，下逆气，止久渴。
地黄（Rehmannia）别名：生地，怀庆地黄，小鸡喝酒，干地黄中有系列脂肪酸、β-谷甾醇、棕榈酸、丁二酸、胡萝卜甙及S8环状化合物。性味：味甘；苦；性寒 。归经：心经；肝经；肾经。 功能：清热凉血；生津润燥。主治：急性热病、高热神昏、斑疹、津伤烦渴、血热妄行之吐血、衄血、崩漏、便血、口舌生疮、咽喉肿痛、劳热咳嗽、跌打伤痛、痈肿。对降血糖、止血、 抗弥散性血管内凝血、抗炎免疫、抗肝损害等有积极作用。并能增加胰岛素的敏感性，对于糖尿病有积极的治疗作用。
石膏（Gypsum）别名：细石、细理石、软石膏、寒水石、白虎、玉大石、冰石。 性味：甘、辛，大寒，无毒。 归经：归肺经、胃经。主要成分为含水硫酸钙(CaSO4·2H2O)。其中Ca32.57%，SO3 46.50%，H20 20.93%，尚夹有砂粒，粘土，有机物，硫化物等杂质。 功效主治：清热泻火、除烦止渴、外感热病、高热烦渴、肺热喘咳、胃火亢盛，热病壮热不退、心烦神昏、谵语发狂、口渴咽干、肺热喘急、中暑自汗、胃火头痛、胃火牙痛、热毒壅盛、发斑发疹、口舌生疮、痈疽疮疡、溃不收口、汤火烫伤。可以起到降血糖作用。
麦冬（O.japonicus（L. f.）Ker-Gawl）又名沿阶草、书带草、麦门冬，为百合科沿阶草属多年生常绿草本植物。以块根入药。性味功能：甘、微苦、凉、滋阴生津、润肺止咳、清心除烦。麦冬的主要成分是麦冬皂甙，另含高黄酮类化合物和挥发油，还含植物甾醇、单糖类和寡糖类成分等。麦冬中含天冬素、甾体皂甙、β-谷甾醇、葡萄糖、果糖、黏液质等。主治热病伤津、心烦、口渴、咽干肺热、咳嗽、肺结核、吐血、咯血、肺痈、内热型糖尿病。
人参（Panax ginseng），又称为亚洲参，是具有肉质的根，多年生草本植物，由于根部肥大，形若纺锤，常有分叉，全貌颇似人的头、手、足和四肢，故而称为人参。性味甘、微苦。微温、补气、生津安神、益气，含多种皂甙和多糖类成分。古代人参的雅称为黄精、地精、神草。人参被人们称为“百草之王”，是闻名遐迩的“东北三宝”（人参、貂皮、鹿茸）之一，是驰名中外、老幼皆知的名贵药材。人参自古以来拥有“百草之王”的美誉，更被东方医学界誉为“滋阴补生，扶正固本”之极品。人参含多种皂甙和多糖类成分，人参的浸出液可被皮肤缓慢吸收、对皮肤没有任何的不良刺激，能扩张皮肤毛细血管，促进皮肤血液循环，增加皮肤营养，调节皮肤的水油平衡，防止皮肤脱水、硬化、起皱，长期坚持使用含人参的产品，能增强皮肤弹性，使细胞获得新生。人参对人体有“补五脏、安精神、定魂魄、止惊悸、明目开心益智”功效。能够调节与糖尿病脂类代谢有关的激素，对治疗糖尿病很有帮助。
发明内容
本发明要解决的技术问题是提供一种营养成分全面、有保健功能、风味口感独特、久煮不烂和保持原料原有功效的紫薯膳食纤维粉条，并公开适于规模化生产且成本较低的紫薯膳食纤维粉条生产方法。
为了实现上述目的，本发明采用了以下技术方案：
一种紫薯膳食纤维粉条，其中：包括原料组成和重量份数：紫薯膳食纤维粉30-35份、葛根粉1-5份、黑米粉18-22份、腰果粉1-5份、地黄粉1-2份、石膏粉0.5-2份、麦冬粉0.5-2份、人参粉0.001-0.005份和水40-46份。
以上所述的原料组成和重量份数：紫薯膳食纤维粉33份、葛根粉3份、黑米粉20份、腰果粉3份、地黄粉1.5份、石膏粉1份、麦冬粉1份、人参粉0.003份和水43份。
以上所述的紫薯膳食纤维粉条的制各方法：包括以下步骤：
（1）提取紫薯膳食纤维粉：首先干燥粉碎紫甘薯渣，再使用活性酶分解得到紫薯膳食纤维，然后通过灭酶、洗涤、脱水、干燥和粉碎得到紫薯膳食纤维粉；
（2）混粉：按以上所述的配比配备原料，将紫薯膳食纤维粉、葛根粉、黑米粉、腰果粉、地黄粉、石膏粉、麦冬粉和人参粉投入混合机中，启动混合器，将紫薯膳食纤维粉、葛根粉、黑米粉、腰果粉、地黄粉、石膏粉、麦冬粉和人参粉混合均匀备用；
（3）匀浆：将水投入匀浆釜中，启动搅拌机再将步骤（1）混合的紫薯膳食纤维粉、葛根粉、黑米粉、腰果粉、地黄粉、石膏粉、麦冬粉和人参粉加入匀浆釜中，混合成均质的浆料；
（4）熟化：启动螺杆挤压机的夹套加热装置和螺杆挤压机，控制夹套温度80-105°C，将步骤（2）的浆料熟化；
（5）成形：通过成形装置将熟化浆料挤出成形粉条；
（6）冷却：粉条经冷却床风冷；
（7）饧粉：冷却后粉条切成1-2米，用挂杆挂入密封的热风干燥房中干燥，然后在粉条上洒少量水，再密封饧12-16 h即可；
（8）干燥：控制干燥循环热风温度30-60°C；
（9）切断：按规格切断、计量、包装得紫薯膳食纤维粉条产品。
以上所述的提取紫薯膳食纤维粉具体步骤如下：
(1)甘薯渣预处理：将甘薯渣筛选、无霉变、异物，然后干燥脱水，使水分含量为6-10%，对干薯渣粉碎，过120-150目筛；
(2)活性酶解：将上述粉碎后的薯渣、水、活性淀粉酶、活性蛋白酶按35-36∶60-65∶0.2-0.3∶0.2-0.25配料，进入酶解罐，控制PH为5.5-5.8，温度35-36°C，加入上述混合料的0.1-0.12%的CaCl，控制酶解时间3-4小时，至腆试验不再变蓝，停止出料；
(3)灭酶：将酶解液PH值调整到7.0-7.1，快速升温至58-60°C，保温25-30分钟灭酶；
(4)洗涤、脱水，干燥：将灭酶后的水解液输入真空吸滤机，洗涤脱水，然后经气流干燥，控制水分为4-8%，得粗膳食纤维；
(5)将粗膳食纤维经过超微粉碎，过330-350目筛，得到精紫薯膳食纤维粉备用。
以上所述的所述的匀浆是先将≤95%水投入匀浆釜中，启动搅拌器，常温，搅拌转速30-70转/分，然后慢慢加入混合粉，最后再慢慢加入剩余的水，并充分调匀；当粉乳团表面柔软光滑，乳滴成丝状，无结块，无硬粒备用。
以上所述的夹套加热装置采用水加热或蒸气加热。
以上所述的成形装置为螺杆挤压机，速度为10-30转/分。
本发明的有益效果：
1、本发明紫薯膳食纤维粉条，营养成分全面、色泽光鲜、久煮不烂、弹性大、高营养、风味独特、口感柔嫩爽滑，保持了紫甘薯膳食纤维、葛根、黑米、腰果、地黄、石膏、麦冬和人参固有营养价值和保健功能，为无公害、绿色有机食品。
2、本发明采用紫甘薯膳食纤维、葛根、黑米、腰果、地黄、石膏、麦冬和人参作为原材料加工制作粉条，一般人吃食用可以全面摄入营养从而达到预防各种疾病发生的作用，而紫甘薯膳食纤维、葛根、黑米、腰果、地黄、石膏、麦冬和人参对于糖尿病防、治都有着积极的作用，糖尿病人食用则可起到辅助治疗的作用，是糖尿病人食用的佳品。
3、本发明生产方法工艺合理，操作容易，粉浆熟化后直接成型，粉丝不会相互粘结，不需要进行理条，不破坏紫甘薯膳食纤维、葛根、黑米、腰果、地黄、石膏、麦冬和人参本身所含的营养成分和膳食纤维，产品质量稳定，没有废水、废气和粉尘污染，且其生产原料来源丰富，适于大规模工业化生产。
具体实施方式
下面以具体实施例对本发明进一步的详细描述。
实施例1：
一种紫薯膳食纤维粉条，原料组成和重量份数：紫薯膳食纤维粉33份、葛根粉3份、黑米粉20份、腰果粉3份、地黄粉1.5份、石膏粉1份、麦冬粉1份、人参粉0.003份和水43份，制备方法：将甘薯渣筛选、无霉变、异物，然后干燥脱水，使水分含量为8%，对干薯渣粉碎，过130目筛，然后将上述粉碎后的薯渣、水、活性淀粉酶、活性蛋白酶按35.5∶63∶0.25∶0.23配料，进入酶解罐，控制PH为5.6，温度35.5°C，加入上述混合料的0.11%的CaCl，控制酶解时间3.5小时，至腆试验不再变蓝，再酶解液PH值调整到7，快速升温至59°C，保温27分钟灭酶，将灭酶后的水解液输入真空吸滤机，洗涤脱水，然后经气流干燥，控制水分为6%，得粗膳食纤维，将粗膳食纤维经过超微粉碎，过340目筛，得到精紫薯膳食纤维粉备用，将紫薯膳食纤维粉、葛根粉、黑米粉、腰果粉、地黄粉、石膏粉、麦冬粉和人参粉投入混合机中，启动混合器，将紫薯膳食纤维粉、葛根粉、黑米粉、腰果粉、地黄粉、石膏粉、麦冬粉和人参粉混合均匀，先将95%的水投入匀浆釜中，启动搅拌器，常温，搅拌转速50转/分，然后慢慢加入混合粉，最后再慢慢加入剩余的水，并充分调匀，当粉乳团表面柔软光滑，乳滴成丝状，无结块，无硬粒，混合成均质的浆料即可。启动螺杆挤压机的夹套加热装置和螺杆挤压机，控制夹套温度85°C ，将浆料熟化，控制螺杆速度20 转/分，通过成形装置将熟化浆料挤出成形粉条。将成形粉条经电脑控制冷却床吹风冷却，将冷却粉条切成1.6米，用挂杆挂入密封的热风干燥房中干燥，然后在粉条上洒少量水，再密封饧14 h，然后控制干燥循环热风温度40°C 干燥，最后按20 公分规格切断、计量、包装得紫薯膳食纤维粉条产品。
实施例2：
一种紫薯膳食纤维粉条，原料组成和重量公斤数：紫薯膳食纤维粉35份、葛根粉5份、黑米粉22份、腰果粉5份、地黄粉2份、石膏粉2份、麦冬粉2份、人参粉0.005份和水46份，制备方法：将甘薯渣筛选、无霉变、异物，然后干燥脱水，使水分含量为10%，对干薯渣粉碎，过150目筛，然后将上述粉碎后的薯渣、水、活性淀粉酶、活性蛋白酶按36∶65∶0.3∶0.25配料，进入酶解罐，控制PH为5.8，温度36°C，加入上述混合料的0.12%的CaCl，控制酶解时间4小时，至腆试验不再变蓝，再酶解液PH值调整到7.1，快速升温至60°C，保温30分钟灭酶，将灭酶后的水解液输入真空吸滤机，洗涤脱水，然后经气流干燥，控制水分为8%，得粗膳食纤维，将粗膳食纤维经过超微粉碎，过350目筛，得到精紫薯膳食纤维粉备用，将紫薯膳食纤维粉、葛根粉、黑米粉、腰果粉、地黄粉、石膏粉、麦冬粉和人参粉投入混合机中，启动混合器，将紫薯膳食纤维粉、葛根粉、黑米粉、腰果粉、地黄粉、石膏粉、麦冬粉和人参粉混合均匀，先将95%的水投入匀浆釜中，启动搅拌器，常温，搅拌转速70转/分，然后慢慢加入混合粉，最后再慢慢加入剩余的水，并充分调匀，当粉乳团表面柔软光滑，乳滴成丝状，无结块，无硬粒，混合成均质的浆料即可。启动螺杆挤压机的夹套加热装置和螺杆挤压机，控制夹套温度105°C ，将浆料熟化，控制螺杆速度30 转/分，通过成形装置将熟化浆料挤出成形粉条。将成形粉条经电脑控制冷却床吹风冷却，将冷却粉条切成2米，用挂杆挂入密封的热风干燥房中干燥，然后在粉条上洒少量水，再密封饧16 h，然后控制干燥循环热风温度60°C 干燥，最后按20 公分规格切断、计量、包装得紫薯膳食纤维粉条产品。
实施例3：
一种紫薯膳食纤维粉条，原料组成和重量公斤数：紫薯膳食纤维粉30份、葛根粉1份、黑米粉18份、腰果粉1份、地黄粉1份、石膏粉0.5份、麦冬粉0.5份、人参粉0.001份和水40份，制备方法：将甘薯渣筛选、无霉变、异物，然后干燥脱水，使水分含量为6%，对干薯渣粉碎，过120目筛，然后将上述粉碎后的薯渣、水、活性淀粉酶、活性蛋白酶按35∶60∶0.2∶0.2配料，进入酶解罐，控制PH为5.5，温度35°C，加入上述混合料的0.1%的CaCl，控制酶解时间3小时，至腆试验不再变蓝，再酶解液PH值调整到7.0，快速升温至58°C，保温25分钟灭酶，将灭酶后的水解液输入真空吸滤机，洗涤脱水，然后经气流干燥，控制水分为4%，得粗膳食纤维，将粗膳食纤维经过超微粉碎，过330目筛，得到精紫薯膳食纤维粉备用，将紫薯膳食纤维粉、葛根粉、黑米粉、腰果粉、地黄粉、石膏粉、麦冬粉和人参粉投入混合机中，启动混合器，将紫薯膳食纤维粉、葛根粉、黑米粉、腰果粉、地黄粉、石膏粉、麦冬粉和人参粉混合均匀，先将95%的水投入匀浆釜中，启动搅拌器，常温，搅拌转速30转/分，然后慢慢加入混合粉，最后再慢慢加入剩余的水，并充分调匀，当粉乳团表面柔软光滑，乳滴成丝状，无结块，无硬粒，混合成均质的浆料即可。启动螺杆挤压机的夹套加热装置和螺杆挤压机，控制夹套温度80°C ，将浆料熟化，控制螺杆速度20 转/分，通过成形装置将熟化浆料挤出成形粉条。将成形粉条经电脑控制冷却床吹风冷却，将冷却粉条切成1米，用挂杆挂入密封的热风干燥房中干燥，然后在粉条上洒少量水，再密封饧12h，然后控制干燥循环热风温度30°C 干燥，最后按20 公分规格切断、计量、包装得紫薯膳食纤维粉条产品。
以上所述的实施例，只是本发明的较优选的具体方式之一，本领域的技术员在本发明技术方案范围内进行的通常变化和替换都应包含在本发明的保护范围内。
Claims (7)
1.一种紫薯膳食纤维粉条，其特征是：包括原料组成和重量份数：紫薯膳食纤维粉30-35份、葛根粉1-5份、黑米粉18-22份、腰果粉1-5份、地黄粉1-2份、石膏粉0.5-2份、麦冬粉0.5-2份、人参粉0.001-0.005份和水40-46份。
2.根据权利要求1所述的紫薯膳食纤维粉条，其特征是：所述的原料组成和重量份数：紫薯膳食纤维粉33份、葛根粉3份、黑米粉20份、腰果粉3份、地黄粉1.5份、石膏粉1份、麦冬粉1份、人参粉0.003份和水43份。
3.根据权利要求1-2任何一项所述的紫薯膳食纤维粉条的制各方法，其特征是：包括以下步骤：
（1）提取紫薯膳食纤维粉：首先干燥粉碎紫甘薯渣，再使用活性酶分解得到紫薯膳食纤维，然后通过灭酶、洗涤、脱水、干燥和粉碎得到紫薯膳食纤维粉；
（2）混粉：按以上所述的配比配备原料，将紫薯膳食纤维粉、葛根粉、黑米粉、腰果粉、地黄粉、石膏粉、麦冬粉和人参粉投入混合机中，启动混合器，将紫薯膳食纤维粉、葛根粉、黑米粉、腰果粉、地黄粉、石膏粉、麦冬粉和人参粉混合均匀，备用；
（3）匀浆：将水投入匀浆釜中，启动搅拌机再将步骤（1）混合的紫薯膳食纤维粉、葛根粉、黑米粉、腰果粉、地黄粉、石膏粉、麦冬粉和人参粉加入匀浆釜中，混合成均质的浆料；
（4）熟化：启动螺杆挤压机的夹套加热装置和螺杆挤压机，控制夹套温度80-105°C，将步骤（2）的浆料熟化；
（5）成形：通过成形装置将熟化浆料挤出成形粉条；
（6）冷却：粉条经冷却床风冷；
（7）饧粉：冷却后粉条切成1-2米，用挂杆挂入密封的热风干燥房中干燥，然后在粉条上洒少量水，再密封饧12-16 h即可；
（8）干燥：控制干燥循环热风温度30-60°C；
（9）切断：按规格切断、计量、包装得紫薯膳食纤维粉条产品。
4.根据权利要求3所述的紫薯膳食纤维粉条，其特征是：所述的提取紫薯膳食纤维粉具体步骤如下：
(1)甘薯渣预处理：将甘薯渣筛选、无霉变、异物，然后干燥脱水，使水分含量为6-10%，对干薯渣粉碎，过120-150目筛；
(2)活性酶解：将上述粉碎后的薯渣、水、活性淀粉酶、活性蛋白酶按35-36∶60-65∶0.2-0.3∶0.2-0.25配料，进入酶解罐，控制PH为5.5-5.8，温度35-36°C，加入上述混合料的0.1-0.12%的CaCl，控制酶解时间3-4小时，至腆试验不再变蓝，停止出料；
(3)灭酶：将酶解液PH值调整到7.0-7.1，快速升温至58-60°C，保温25-30分钟灭酶；
(4)洗涤、脱水，干燥：将灭酶后的水解液输入真空吸滤机，洗涤脱水，然后经气流干燥，控制水分为5-12%，得粗膳食纤维；
(5)将粗膳食纤维经过超微粉碎，过330-340目筛，得到精紫薯膳食纤维粉备用。
5.根据权利要求3所述的紫薯膳食纤维粉条的制备方法，其特征是：所述的匀浆是先将≤95%水投入匀浆釜中，启动搅拌器，常温，搅拌转速30-70转/分，然后慢慢加入混合粉，最后再慢慢加入剩余的水，并充分调匀；当粉乳团表面柔软光滑，乳滴成丝状，无结块，无硬粒备用。
6.根据权利要求3所述的紫薯膳食纤维粉条的制备方法，其特征是：所述的夹套加热装置采用水加热或蒸气加热。
7.根据权利要求3所述的紫薯膳食纤维粉条的制备方法，其特征是：所述的成形装置为螺杆挤压机，速度为10-30转/分。
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| CN106262139A (zh) * | 2016-08-10 | 2017-01-04 | 自然味（重庆）农业科技股份有限公司 | 保健非转基因红薯粉及其制备方法 |
| CN106262138A (zh) * | 2016-08-10 | 2017-01-04 | 自然味（重庆）农业科技股份有限公司 | 养颜瘦身红薯粉及其制备方法 |
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