CN103750314B - 一种保健红薯砣粉及其制备方法 - Google Patents
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Abstract
本发明公开了一种保健红薯砣粉及其制备方法,其由以下重量份的原料制成:红薯淀粉40-50、薏米仁粉3-5、芒果核粉2-3、苦瓜籽粉2-3、山药粉1-2、麦芽2-3、桔梗1-2、黄芪2-3、柿叶1-2、当归1.5-2.5、冬瓜瓤1-2、枳实2-3、山楂叶2-3、党参1-2、酸枣根2-3、南瓜藤1-2、水适量。本发明红薯砣粉含有大量的黏液蛋白,同时还含有薏米仁粉、芒果核粉、苦瓜籽粉等营养成分以及桔梗、黄芪、柿叶、当归等中药成分,营养成分丰富,保健价值高,具有补虚乏、益气力、健脾胃、强肾阳、宁心神等功能,也是一种防治便秘、结肠癌、降血压的绿色食品,可长期食用,男女老少皆宜。
Description
技术领域
本发明涉及一种保健红薯砣粉及其制备方法,属于食品加工技术领域。
背景技术
红薯砣粉一种常见的食物,是用红薯淀粉精制加工而成。红薯含有多种人体需要的营养物质,特别富含人体所需的十八种氨基酸,是保健品不可缺少的原料。随着社会的不断发展和生活水平的不断提高,人们饮食的营养与保健价值要求越来越高,然而现有的红薯砣粉营养成分比较单一,保健价值比较单调,无法满足人们对食品的多样需求。
发明内容
本发明的目的在于针对现有技术的不足,提供一种营养成分丰富、保健价值高的保健红薯砣粉及其制备方法。
为实现上述目的,本发明采用的方案如下:
一种保健红薯砣粉,由以下重量份的原料制成:红薯淀粉40-50、薏米仁粉3-5、芒果核粉2-3、苦瓜籽粉2-3、山药粉1-2、麦芽2-3、桔梗1-2、黄芪2-3、柿叶1-2、当归1.5-2.5、冬瓜瓤1-2、枳实2-3、山楂叶2-3、党参1-2、酸枣根2-3、南瓜藤1-2、水适量。
一种保健红薯砣粉的制备方法,包括以下步骤:
(1)取麦芽、桔梗、黄芪、柿叶、当归、冬瓜瓤、枳实、山楂叶、党参、酸枣根、南瓜藤混合均匀,加4-8倍量的水,微沸煎煮1-2h,过滤,滤渣再加3-5倍量的水,微沸煎煮0.5-1h,过滤,合并滤液,浓缩至相对密度为1.34-1.38的稠膏,待用;
(2)取红薯淀粉总量的2-3%放入容器中,加入2-3倍量的70-80℃热水,均匀搅拌成糊状,再加入薏米仁粉、芒果核粉、苦瓜籽粉和山药粉,搅拌均匀,然后再用4-6倍量的90-100℃开水冲糊,变成黏糊状,再将黏糊状的芡倒入搅拌机内,加入剩余的红薯淀粉以及步骤(1)制得的稠膏,搅拌10-15min,直到能漏成粉丝状为止;
(3)经过漏勺后,放入90-100℃开水中煮熟,捞出放在装砣粉的模具里进行加压,冷却50-60h,打开模具盒,按照一定的块状要求切割,装入特制塑料袋,真空包装,即为成品。
本发明的有益效果:
本发明红薯砣粉含有大量的黏液蛋白,是一种由胶原和黏液多糖类物质组成的多醇和蛋白质混合物,同时还含有薏米仁粉、芒果核粉、苦瓜籽粉等营养成分以及桔梗、黄芪、柿叶、当归等中药成分,营养成分丰富,保健价值高,具有补虚乏、益气力、健脾胃、强肾阳、宁心神等功能,也是一种防治便秘、结肠癌、降血压的绿色食品,可长期食用,男女老少皆宜。
具体实施方式
一种保健红薯砣粉,由以下重量(kg)的原料制成:红薯淀粉50、薏米仁粉4、芒果核粉2、苦瓜籽粉3、山药粉1.5、麦芽2、桔梗1.5、黄芪3、柿叶2、当归2、冬瓜瓤1、枳实2、山楂叶3、党参2、酸枣根2、南瓜藤1.5、水适量。
一种保健红薯砣粉的制备方法,包括以下步骤:
(1)取麦芽、桔梗、黄芪、柿叶、当归、冬瓜瓤、枳实、山楂叶、党参、酸枣根、南瓜藤混合均匀,加6倍量的水,微沸煎煮1h,过滤,滤渣再加4倍量的水,微沸煎煮0.5h,过滤,合并滤液,浓缩至相对密度为1.36的稠膏,待用;
(2)取红薯淀粉总量的2%放入容器中,加入2倍量的75℃热水,均匀搅拌成糊状,再加入薏米仁粉、芒果核粉、苦瓜籽粉和山药粉,搅拌均匀,然后再用5倍量的95℃开水冲糊,变成黏糊状,再将黏糊状的芡倒入搅拌机内,加入剩余的红薯淀粉以及步骤(1)制得的稠膏,搅拌10min,直到能漏成粉丝状为止;
(3)经过漏勺后,放入95℃开水中煮熟,捞出放在装砣粉的模具里进行加压,冷却60h,打开模具盒,按照一定的块状要求切割,装入特制塑料袋,真空包装,即为成品。
Claims (2)
1.一种保健红薯砣粉,其特征在于,由以下重量份的原料制成:红薯淀粉40-50、薏米仁粉3-5、芒果核粉2-3、苦瓜籽粉2-3、山药粉1-2、麦芽2-3、桔梗1-2、黄芪2-3、柿叶1-2、当归1.5-2.5、冬瓜瓤1-2、枳实2-3、山楂叶2-3、党参1-2、酸枣根2-3、南瓜藤1-2、水适量。
2.一种如权利要求1所述的保健红薯砣粉的制备方法,其特征在于包括以下步骤:
(1)取麦芽、桔梗、黄芪、柿叶、当归、冬瓜瓤、枳实、山楂叶、党参、酸枣根、南瓜藤混合均匀,加4-8倍量的水,微沸煎煮1-2h,过滤,滤渣再加3-5倍量的水,微沸煎煮0.5-1h,过滤,合并滤液,浓缩至相对密度为1.34-1.38的稠膏,待用;
(2)取红薯淀粉总量的2-3%放入容器中,加入2-3倍量的70-80℃热水,均匀搅拌成糊状,再加入薏米仁粉、芒果核粉、苦瓜籽粉和山药粉,搅拌均匀,然后再用4-6倍量的90-100℃开水冲糊,变成黏糊状,再将黏糊状的芡倒入搅拌机内,加入剩余的红薯淀粉以及步骤(1)制得的稠膏,搅拌10-15min,直到能漏成粉丝状为止;
(3)经过漏勺后,放入90-100℃开水中煮熟,捞出放在装砣粉的模具里进行加压,冷却50-60h,打开模具盒,按照一定的块状要求切割,装入特制塑料袋,真空包装,即为成品。
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CN104397520A (zh) * | 2014-10-28 | 2015-03-11 | 凤台县兵玲工贸有限责任公司 | 一种具有养颜功能的番茄粉丝及其加工方法 |
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CN101507499A (zh) * | 2009-03-20 | 2009-08-19 | 罗克鼎 | 魔竽红苕粉 |
CN102524712A (zh) * | 2012-03-14 | 2012-07-04 | 贵州省印江县依仁食品有限公司 | 一种纯红薯粉条的加工方法 |
CN102960657A (zh) * | 2012-12-06 | 2013-03-13 | 朱克兰 | 一种玉竹山药粉丝 |
CN103330121A (zh) * | 2013-07-03 | 2013-10-02 | 山西大学 | 一种用于血虚体质调理的功能性食品及其制备方法 |
CN103404761A (zh) * | 2013-07-24 | 2013-11-27 | 姜丽丽 | 一种红薯粉条的加工方法 |
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CN101507499A (zh) * | 2009-03-20 | 2009-08-19 | 罗克鼎 | 魔竽红苕粉 |
CN102524712A (zh) * | 2012-03-14 | 2012-07-04 | 贵州省印江县依仁食品有限公司 | 一种纯红薯粉条的加工方法 |
CN102960657A (zh) * | 2012-12-06 | 2013-03-13 | 朱克兰 | 一种玉竹山药粉丝 |
CN103330121A (zh) * | 2013-07-03 | 2013-10-02 | 山西大学 | 一种用于血虚体质调理的功能性食品及其制备方法 |
CN103404761A (zh) * | 2013-07-24 | 2013-11-27 | 姜丽丽 | 一种红薯粉条的加工方法 |
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