CN103766730A - 银杏豆丝及其制备方法 - Google Patents
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Abstract
本发明公开了一种银杏豆丝及其制备方法，其特征在于：由重量百分比为米70～75%、黄豆10～15%、绿豆10～15%、银杏叶或银杏果3～5%的原料；将银杏叶或银杏果磨成银杏粉末，将米、黄豆、绿豆浸泡6～10小时，将米、黄豆、绿豆混入银杏粉末搅拌，再配水磨成米浆，每100斤原料配50～60斤水；加热锅，在锅内抹上少许茶油，将米浆在锅内抺平，锅加盖加热至熟透；摊凉切丝，晾干、灭菌、包装。银杏豆丝是利用天然植物银杏为原料既富营养又能保健的食品，保健预防心血管系统疾病。
Description
技术领域
本发明属于食品加工领域，涉及一种银杏豆丝及其制备方法。
背景技术
豆丝是一种传统粮食加工食品，口味独特营养丰富，深受大众的喜爱。一般的豆丝都是用大米、黄豆为原料，也有以大米、绿豆为原料磨浆，用浆料摊制成薄饼，或者再将薄饼切成窄条豆丝，供烹饪食用，是湖北农村冬季与春季的主要食品，因其含有豆类富有营养，利于健康。
因绿豆成本较高，用魔芋荞麦代替绿豆黄豆生产豆丝，专利号CN200810047253.9公开了一种荞麦魔芋豆丝，魔芋精粉1-1.5斤、食用碱20克，加水150斤拌匀，再加糙米65-75斤、荞麦24-30斤混合磨浆，浆在锅内摊开，加热熟透，晾干而成的皮状产品，将皮状产品切成片或丝。
现豆丝逐渐在市场上销售，深受广大城市消费者欢迎，人们更关注保健食品，需求既营养丰富又保健身体的豆丝食品。
发明内容
本发明的目的就是针对上述现状，提供一种利用天然植物银杏为原料既营养又能保健的银杏豆丝及其制备方法，通过银杏食品达到保健预防心血管系统疾病。
本发明的技术方案：一种银杏豆丝，由重量百分比为米70～75%、黄豆10～15%、绿豆10～15%、银杏叶3～5%的原料，每100斤原料配50～60斤水加工制作成银杏豆丝。
一种银杏豆丝的制备方法，其制作方法步骤如下：
1）将银杏叶或银杏果磨成银杏粉末，将米、黄豆、绿豆浸泡6～10小时，并将原料按重量百分比为米70～75%、黄豆10～15%、绿豆10～15%、银杏叶3～5%配制，将米、黄豆、绿豆混入银杏粉末搅拌，再配水磨成米浆，每100斤原料配50～60斤水；
2）加热锅，在锅内抹上少许茶油，将米浆在锅内抺平，锅加盖加热至熟透；
3）摊凉切丝，晾干、灭菌、包装。
本发明与现有技术相比还具有以下的主要优点：
1、本发明银杏豆丝，采用银杏叶混入米、黄豆、绿豆中一起磨浆，由于银杏具有有益心敛肺、化湿止泻等功效，降低人体血液中胆固醇水平，防止动脉硬化，降低血压，改善心血管及周围血管循环功能，保护缺血心肌，减少心律失常的发生，抑制血管紧张素转化酶(ACE)，具有促进记忆力、改善脑功能的作用，此外，还能降低血黏度、清除自由基等。
2、本发明银杏豆丝，采用黄豆、绿豆，黄豆中所含的软磷脂的大脑细胞组成的重要部分，可以降低人体胆固醇，减少动脉硬化的发生，黄豆中还含有一种抑胰酶的物质，它对糖尿病有一定的疗效，能防治冠心病，高血压动脉粥样硬化等疾病；绿豆含有丰富营养元素，有增进食欲、降血脂、降低胆固醇、抗过敏、解毒、保护肝脏的作用，具有清热解毒，消暑除烦，止渴健胃，利水消肿之功效。
3、本发明银杏豆丝，实属天然绿色食品，采用70～75%大米配以其它豆类及银杏叶，因其部分是杂粮，含有大米量少于全部大米食品，故含糖量低些，较适合糖尿病患者食用，对治疗糖尿病有较好疗效，豆丝还具有韧性口感好，保鲜卫生，富有营养，食用方便的保健食品。
具体实施方式
下面结合实施例对本发明进一步说明。
银杏豆丝，由原料为大米、黄豆、绿豆、银杏叶或银杏果配水加工制成，原料的重量百分比为米70～75%、黄豆10～15%、绿豆10～15%、银杏叶或银杏果3～5%，按每100斤原料配50～60斤水加工制作成银杏豆丝。
银杏豆丝的制备方法，实施例1：将挑选的大米或糙米70斤、黄豆10斤、绿豆10斤淘沙洗净，浸泡7小时，银杏叶或银杏果磨成银杏粉末备3斤，将浸泡好的大米、黄豆、绿豆混合搅拌，配入银杏粉末，再配着清水50斤，通过磨浆机磨成乳白色的米浆，再将米浆搅拌均匀。此米浆配比呈淡黄绿色。
实施例2：将挑选的大米或糙米75斤、黄豆15斤、绿豆15斤淘沙洗净，浸泡8小时，银杏叶或银杏果磨成银杏粉末备5斤，将浸泡好的大米、黄豆、绿豆混合搅拌，配入银杏粉末，再配着清水60斤，通过磨浆机磨成乳白色的米浆，再将米浆搅拌均匀。此米浆配比呈黄绿色。
实施例3：将挑选的大米或糙米73斤、黄豆12斤、绿豆12斤淘沙洗净，浸泡9小时，银杏叶或银杏果磨成银杏粉末备4斤，将浸泡好的大米、黄豆、绿豆混合搅拌，配入银杏粉末，再配着清水55斤，通过磨浆机磨成乳白色的米浆，再将米浆搅拌均匀。此米浆配比呈淡黄绿色。
将上述三种实施例制得的米浆，采用手工摊制，用土灶配以松针柴火的大火，在大土锅上均匀的抹上少许茶油，沿锅倒入米浆均匀地抺平，锅加盖加热温火，加热至熟透，一张完整的豆皮就可出锅，豆皮平摊放凉。
采用电动加热摊制，通电加热锅，在锅内抹上少许油，米浆在锅内抺平，锅加盖加热至熟透，一张完整的豆皮就可出锅，豆皮平摊放凉。
将放凉后的成片豆皮均匀的按8～15cm宽折叠，再将折叠好的豆皮按1cm宽左右切成丝，放置室外自然风干完全为止，或是晾干，再灭菌、包装。
Claims (2)
1.一种银杏豆丝，其特征在于：由重量百分比为米70～75%、黄豆10～15%、绿豆10～15%、银杏叶或银杏果3～5%的原料，每100斤原料配50～60斤水加工制作成银杏豆丝。
2.一种银杏豆丝的制备方法，其制作方法步骤如下：
1）将银杏叶或银杏果磨成银杏粉末，将米、黄豆、绿豆浸泡6～10小时，并将原料按重量百分比为米70～75%、黄豆10～15%、绿豆10～15%、银杏叶3～5%配制，将米、黄豆、绿豆混入银杏粉末搅拌，再配水磨成米浆，每100斤原料配50～60斤水；
2）加热锅，在锅内抹上少许茶油，将米浆在锅内抺平，锅加盖加热至熟透；
3）摊凉切丝，晾干、灭菌、包装。
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783093A (zh) * | 2015-04-18 | 2015-07-22 | 武汉市蔡甸区万顺农产品专业合作社 | 莲藕豆丝及其加工方法和加工装置 |
| CN105053780A (zh) * | 2015-09-06 | 2015-11-18 | 武汉市羊角山圆圆食品有限公司 | 保健葛粉豆丝及其制备方法 |
| CN106418138A (zh) * | 2016-04-28 | 2017-02-22 | 安陆市天道种养专业合作社 | 一种莱菔叶（萝卜叶）豆丝及加工方法 |
| CN108887560A (zh) * | 2018-07-11 | 2018-11-27 | 李家友 | 一种豆皮及其制作工艺 |
| CN112890187A (zh) * | 2021-02-23 | 2021-06-04 | 安徽家佳食品有限责任公司 | 一种方便营养型豆丝的制作方法 |
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| CN108887560A (zh) * | 2018-07-11 | 2018-11-27 | 李家友 | 一种豆皮及其制作工艺 |
| CN112890187A (zh) * | 2021-02-23 | 2021-06-04 | 安徽家佳食品有限责任公司 | 一种方便营养型豆丝的制作方法 |
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