CN103750210A - 一种黑米薯片及其制备方法 - Google Patents
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Abstract
本发明公开了一种黑米薯片及其制备方法,是由马铃薯全粉、山芋淀粉、小麦胚芽、黑米、甜荞麦、黄秋葵、茼蒿、海藻粉、荷叶、向日葵茎髓、竹茹、南瓜花、茶籽油等原料组成。本发明有益效果为:将黑米添加于薯片中,增加其美味的同时丰富了营养,特添加有小麦胚芽,非油炸食品,绿色健康,可长期食用。
Description
发明领域
本发明涉及食品加工领域,更确切地说是涉及一种薯片及其制备方法。
背景技术
随着休闲食品种类越来越丰富,休闲食品正在逐渐成为人们日常生活中的必备品。休闲食品其实也是快速消费品的一类,是在人们闲暇、休息时所吃的食品。休闲食品正在逐渐升格成为百姓日常的必需消费品,随着经济的发展和消费水平的提高,消费者对于休闲食品数量和品质的需求不断增长。在休闲食品的领域里,马铃薯是最受欢迎的原料之一。其中复合薯片因其爽脆的口感和多种多样的口味深受人们的喜爱。随着休闲食品消费的繁荣,更多的人已将着眼点放在了健康和营养方面。现在的休闲食品生产厂商正在宣传休闲食品可以成为健康平衡膳食的一部分——低热量、低脂肪、低糖的休闲食品是今后新品开发的主流。将多种水果、蔬菜、杂粮等食材作为休闲食品的原料,采用蒸煮、烘烤等更加健康环保的加工方式,保持美味口感的同时,使其更利于人们的健康。本发明中主要原材料——小麦胚芽,对人体健康的神奇作用,为世界所公认。它不但含有全面、丰富均衡的营养,而且,经常食用可保持人体的心脏、血液、骨骼、肌肉、神经的功能正常。随着休闲食品行业的发展以及人们生活水平的提高,休闲食品将更加贴近人们的生活。
发明内容
本发明的目的是在于提供一种黑米薯片及其制备方法,以增加薯片的品种,促进人体健康、丰富人们的生活。
为解决这一问题,本发明所采取的技术方案为:黑米薯片由以下重量份的原料组成:马铃薯全粉200-210、山芋淀粉30-32、小麦胚芽35-38、黑米42-45、甜荞麦25-28、黄秋葵18-20、茼蒿20-22、海藻粉10-12、荷叶2-3、向日葵茎髓1-2、竹茹1-2、南瓜花2-3、茶籽油12-14、食盐8-10、营养添加剂5-6、水适量。其中营养添加剂由以下重量份的原料组成:大豆蛋白粉30-32、香菇粉14-15、石榴籽粉8-10、龙眼核4-5、芹菜根8-10、制黄精1-2、刺藜5-6、香茅草2-3、夏枯草3-4、山楂叶5-6、茅栗叶6-8、水适量。
本发明的黑米薯片制备过程按以下步骤进行:
(1)小麦胚芽、黑米、甜荞麦磨粉,与马铃薯全粉、山芋淀粉混合均匀,过80目筛,得预混复合料;
(2)黄秋葵、茼蒿洗净加适量水打磨成浆后滤去残渣,得风味添加料;
(3)荷叶、向日葵茎髓、竹茹、南瓜花加适量水煎煮2-3次,每次20-30min,合并煎煮液,滤去残渣得到保健中药提取液;
(4)步骤(1)预混复合料、步骤(2)风味添加料、步骤(3)保健中药提取液、海藻粉、食盐、营养添加剂、适量的水及其他剩余成分混合均匀,压轧制片,薯片形状为椭圆形,其长轴为58mm、短轴为50mm,厚度为100-120mm,300-400W微波糊化处理80-120s;
(5)步骤(4)微波糊化处理后的薯片两面刷上茶籽油,传送至全自动烤制线上烤制,烤制温度为300-320℃,时间为2-3min;
(6)烤制好的薯片冷却至30-40℃,分袋包装。
刺藜为双子叶植物纲藜科植物刺藜的全草。
另外,营养添加剂的制作方法为:将龙眼核、芹菜根、制黄精、刺藜、香茅草、夏枯草、山楂叶、茅栗叶加适量水煎煮1-2小时,过滤得煎煮液;将其它剩余成分与所得的煎煮液混合,继续小火煮沸、搅拌20-30分钟,冷却、喷雾干燥,即得。
本发明的有益效果:将黑米添加于薯片中,增加其美味的同时丰富了营养,特添加有小麦胚芽,非油炸食品,绿色健康,可长期食用。
具体实施方式
黑米薯片,由以下重量份(kg)的原料组成:
马铃薯全粉200、山芋淀粉30、小麦胚芽38、黑米45、甜荞麦25、黄秋葵20、茼蒿22、海藻粉10、荷叶3、向日葵茎髓1、竹茹2、南瓜花2、茶籽油12、食盐10、营养添加剂6、水适量。
其中营养添加剂由以下重量份(kg)的原料组成:大豆蛋白粉30、香菇粉15、石榴籽粉10、龙眼核5、芹菜根8、制黄精1、刺藜6、香茅草2、夏枯草4、山楂叶5、茅栗叶6、水适量。
制备方法,包括如下步骤:
(1)小麦胚芽、黑米、甜荞麦磨粉,与马铃薯全粉、山芋淀粉混合均匀,过80目筛,得预混复合料;
(2)黄秋葵、茼蒿洗净加适量水打磨成浆后滤去残渣,得风味添加料;
(3)荷叶、向日葵茎髓、竹茹、南瓜花加适量水煎煮3次,每次30min,合并煎煮液,滤去残渣得到保健中药提取液;
(4)步骤(1)预混复合料、步骤(2)风味添加料、步骤(3)保健中药提取液、海藻粉、食盐、营养添加剂、适量的水及其他剩余成分混合均匀,压轧制片,薯片形状为椭圆形,其长轴为58mm、短轴为50mm,厚度为120mm,400W微波糊化处理120s;
(5)步骤(4)微波糊化处理后的薯片两面刷上茶籽油,传送至全自动烤制线上烤制,烤制温度为320℃,时间为3min;
(6)烤制好的薯片冷却至30℃,分袋包装。
另外,营养添加剂的制作方法为:将龙眼核、芹菜根、制黄精、刺藜、香茅草、夏枯草、山楂叶、茅栗叶加适量水煎煮1小时,过滤得煎煮液;将其它剩余成分与所得的煎煮液混合,继续小火煮沸、搅拌30分钟,冷却、喷雾干燥,即得。
Claims (2)
1.一种黑米薯片,其特征在于,由以下重量份的原料组成:马铃薯全粉200-210、山芋淀粉30-32、小麦胚芽35-38、黑米42-45、甜荞麦25-28、黄秋葵18-20、茼蒿20-22、海藻粉10-12、荷叶2-3、向日葵茎髓1-2、竹茹1-2、南瓜花2-3、茶籽油12-14、食盐8-10、营养添加剂5-6、水适量;其中营养添加剂,其特征在于,由下列重量份的原料制成:大豆蛋白粉30-32、香菇粉14-15、石榴籽粉8-10、龙眼核4-5、芹菜根8-10、制黄精1-2、刺藜5-6、香茅草2-3、夏枯草3-4、山楂叶5-6、茅栗叶6-8、水适量;制备方法为:将龙眼核、芹菜根、制黄精、刺藜、香茅草、夏枯草、山楂叶、茅栗叶加适量水煎煮1-2小时,过滤得煎煮液;将其它剩余成分与所得的煎煮液混合,继续小火煮沸、搅拌20-30分钟,冷却、喷雾干燥,即得。
2.根据权利要求l所述的黑米薯片的制备方法,其特征在于:包括如下步骤:
(1)小麦胚芽、黑米、甜荞麦磨粉,与马铃薯全粉、山芋淀粉混合均匀,过80目筛,得预混复合料;
(2)黄秋葵、茼蒿洗净加适量水打磨成浆后滤去残渣,得风味添加料;
(3)荷叶、向日葵茎髓、竹茹、南瓜花加适量水煎煮2-3次,每次20-30min,合并煎煮液,滤去残渣得到保健中药提取液;
(4)步骤(1)预混复合料、步骤(2)风味添加料、步骤(3)保健中药提取液、海藻粉、食盐、营养添加剂、适量的水及其他剩余成分混合均匀,压轧制片,薯片形状为椭圆形,其长轴为58mm、短轴为50mm,厚度为100-120mm,300-400W微波糊化处理80-120s;
(5)步骤(4)微波糊化处理后的薯片两面刷上茶籽油,传送至全自动烤制线上烤制,烤制温度为300-320℃,时间为2-3min;
(6)烤制好的薯片冷却至30-40℃,分袋包装。
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CN106616343A (zh) * | 2016-12-31 | 2017-05-10 | 黑龙江八农垦大学 | 一种原色预糊化杂粮全粉免炸即食鲜虾片及其制作方法 |
CN109169767A (zh) * | 2018-09-04 | 2019-01-11 | 上海应用技术大学 | 一种黑米益生菌薯饼及其制备方法 |
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CN109169767A (zh) * | 2018-09-04 | 2019-01-11 | 上海应用技术大学 | 一种黑米益生菌薯饼及其制备方法 |
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