CN103815313A - —种茶油红薯及加工方法 - Google Patents
—种茶油红薯及加工方法 Download PDFInfo
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- CN103815313A CN103815313A CN201410103558.2A CN201410103558A CN103815313A CN 103815313 A CN103815313 A CN 103815313A CN 201410103558 A CN201410103558 A CN 201410103558A CN 103815313 A CN103815313 A CN 103815313A
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Abstract
本发明公开的一种茶油红薯,采用纯天然原料或其加工物,各主要原料重量比或重量百分比为茶油5-25、红薯粉75-95,主料还可选大蒜油、洋葱油、紫苏油组合和/或果蔬加工物质、肉类加工物质组合;各辅助原料重量百分比为蜂蜜5-10、食用级果胶10-20和/或饴糖,可选桂花油、山仓子油、樟叶油、桔子皮油、柚子皮油组合;本发明解决了基于粉末状的红薯干粉的制品还很少见、在一定程度上阻碍了红薯产业的发展的状况,制成一种能够被大众所接受的健康红薯粉食品。公开的一种加工方法在上述原料的基础上视原料情况及产品要求采取搅拌、成型、烘烤、翻炒或煎炸等步骤,实施起来不复杂,且能保留各种原料原有营养保健功效。
Description
技术领域
本发明涉及食品加工领域,特别是一种茶油红薯及加工方法。
背景技术
茶油是从野生木本油科植物“油茶果”提取而成,是世界四大著名木本植物油之一。茶油在中国历属皇家贡品。其油茶果采自常绿幽深、生态环境极佳的山林之间,无任何农药、化肥污染,尽吸天然养分,日月精华。油茶果从开花、授粉到果子成熟需整整一年,历经秋、冬、春、夏之雨露,民间有“抱子怀胎”之佳称,堪称“人间奇果”。油茶是我国特有的油料树种,茶油更是我国特有的优质食用油,品位可与橄榄油相媲美。油茶全身都是宝,茶籽经过加工制成的茶油是一种优质食用油,色佳味香,营养丰富,有降低血压、血脂和软化血管等作用。长期食用,人的皮肤细嫩润泽,头发乌黑发亮,并增加人体免疫力,具有极高的美容、保健价值。野茶油中油酸的含量在80%左右,比橄榄油还要高;动物实验结果表明:野茶油可以显著降低血液中胆固醇、甘油三酯水平,降低血小板聚集率,减缓血栓形成趋势,对心血管系统具有保护作用,是糖尿病、心血管患者及三高(高血压、高血脂、高血糖)人群首选的健康食用油。据上海第二医科大学施榕教授所做临床研究证实:在连续食用野茶油6个月后,高血脂病人的总胆固醇和低密度脂蛋白胆固醇均有明显降低;高血压病人的收缩压有明显降低,舒张压有所改善;糖尿病人的空腹血糖显著降低,空腹胰岛素水平从干预前的18.19IU降低为16.6IU;进一步分层分析发现,糖尿病伴有血脂异常的患者食用野茶油6个月后,总胆固醇和低密度脂蛋白水平下降幅度大于血脂正常者。在我国传统的中药方中常以茶油调制各种药膏、药丸,内服的,外用的,用途非常广泛。
红薯,又称甘薯、番薯、山芋等。红薯中含有多种人体需要的营养物质。每500克红薯约可产热能635千卡,含蛋白质11.5克、糖14.5克、脂肪1克、磷100毫克、钙90毫克、铁2克,胡萝卜素0.5毫克,另含有维生B1、B2、C与尼克酸、亚油酸等。其中维生素B1、B2的含量分别比大米高6倍和3倍。特别是红薯含有丰富的赖氨酸,而大米、面粉恰恰缺乏赖氨酸。根据科学研究,吃红薯是不会使人发胖的,它的含热量非常低,比一般米饭低得多,所以吃了之后不必担心会发胖,反而可起到减肥作用,特别适合糖尿病人。红薯中还含有一种类似雌性激素的物质,对保护人体皮肤,延缓衰老有一定的作用。这里的红薯粉是指粉末状的红薯干粉,而非面条状的红薯粉丝。红薯粉是由鲜红薯去皮脱水后经粉碎制成,保留了鲜红薯的主要营养成分。当前,红薯相关的制品有红薯条、红薯干、红薯片、红薯粉丝,但基于粉末状的红薯干粉的制品还很少见,在一定程度上阻碍了红薯产业的发展,但其开发前途很广,如制成相关的即食红薯饼、红薯膏等。
发明内容
本发明的目的在于解决基于粉末状的红薯干粉(简称为红薯粉,本发明所采用的红薯粉均是指粉末状的红薯干粉)的食品开发不足等问题,提供一种茶油红薯及加工方法,使之同时具备茶油和红薯粉的营养及其它有益作用效果,并在其它原料的配合下,进一步改善产品性能。
本发明的茶油红薯,基本原料是纯天然原料茶油和红薯粉(这里的纯天然是指其组分均是自然界天然存在且在加工提取过程没有改变其组分分子式及造成人为有害物质残留等,比如在采用浸取法提取时所用溶剂必须是对人无害的),因仅红薯粉存在热量不够的问题,还可在此基础上增加一些其它的具备一定营养及其它有益作用的纯天然功能原料,如大蒜油、洋葱油、紫苏油组合和/或果蔬加工物质、肉类加工物质组合,这些原料对于本发明的茶油红薯的营养成分起最主要的作用,因此这里称之为主要原料,其组成可称为主配方。
本发明的茶油红薯各主要原料是按下面的比例配制的(包括重量比或重量百分比两种比例形式,因为还可在主要原料基础上增加辅助原料,若是按重量百分比配制的,则所有的原料加在一起应为100,这种配方比较严格,若不是按重量百分比的而是按重量比配制的,则可以不凑成100,这种情况对于辅助原料的多少没有严格限制,添加辅助原料可以在一个更大的重量范围内变动,也可以不添加),具体配制方案如下:
配方一:茶油5-25,红薯粉75-95,只有茶油和红薯粉,可视情况增加辅助原料,也可不添加,实现本食品的基本营养保健功效。
配方二:茶油5-20,红薯粉74-94,大蒜油1-5、洋葱油1-5、紫苏油1-5三种中任意一种或任意组合且总量不超过6,在前面的基础上增加了大蒜油、洋葱油、紫苏油,一方面起到油的作用,另一方面可以起到改善风味、提高保鲜能力等作用。大蒜油、洋葱油、紫苏油三种原料的基本作用如下:
1、大蒜油是从大蒜中提取的物质,呈现明亮透明琥珀色的液体,含有重要的活性硫化物,其主要成分属硫醚类化合物,化学性质比较稳定,在非强酸环境中可耐120℃以上高温而不易分解,但若长期暴露于紫外线下,可诱发分解,遇碱易失效。大蒜油主要用于食品工业。大蒜油是一种广谱抗菌物质,具有活化细胞、促进能量产生、增加抗菌及抗病毒能力、加快新陈代谢、缓解疲劳等多种药理功能。因此,在很多领域都有广泛的应用。医疗方面大蒜油可用于治疗感染性疾病、消化系统疾病、口腔疾病、心脑血管疾病等,且具有防衰老、防金属中毒、防癌抗癌等作用。
2、洋葱油是百合科植物洋葱(Allium cepa L.) 中提取的物质,为琥珀黄至琥珀橙色透明液体。主成分为二烯丙基二硫化物、二甲基二硫化物、甲基烯丙基二硫化物、二丙基二硫化物、丙基烯丙烯二硫化物等,具强烈刺激和持久的洋葱特征香气和气味,具有和大蒜油类似的作用。主要用于汤料、肉类、沙司、调料等食品,也用于药品。
3、紫苏又名赤苏、苏子、也有叫白苏,是国家首批批准的药食两用植物,具有消痰、润肺、止痛、解毒等功效。紫苏油是以紫苏为原料提取的食用油,含а-亚麻酸达56.14-64.82%,а-亚麻酸是人体必需的脂肪酸,它在人体中转化为代谢必要的生命活性因子DHA和EPA(植物脑黄金),不含胆固醇,对人体具有更显著的保健功能和医药功效。现代医学研究证实:紫苏油具有降低血脂,减少心脑血管疾病;营养大脑,促进发育,增强智力,提高记忆力;调节免疫,延缓衰老,预防老年痴呆症;有助视网膜的生长发育,改善视力;预防及抑制肿瘤形成,防癌效果好,目前已广泛应用于医药和保健食品等领域。
上述三种原料都是油类物质,和茶油是同类相容的,添加上述三种原料之一或组合可使本品具有它(们)的有效成分,因而获得其本来的功效,另外,还可以以类似于调鸡尾酒的方式改善本品的气味。
配方三:茶油5-20,红薯粉60-90,果蔬加工物质5-20、肉类加工物质5-20两种中任意一种或全部两种组合且总量不超过20。当前的方便面等速食食品,一般均配有果蔬、肉类的营养包,而像汤圆、饺子、包子等中式小吃食品则直接将果蔬、肉类加入其中,因此本品也可以学习借鉴,将经过加工的果蔬物质(如干菜、咸菜等)、肉类物质(如肉末、火腿肠、香肠等)放入其中,一是为了增加不同类型的营养物质,二可改善风味增加可食性。不过增加的此类物质不宜过多,以不超过20为宜。
配方四:茶油5-20,红薯粉54-89,大蒜油1-5、洋葱油1-5、紫苏油1-5三种中任意一种或任意组合且总量不超过6再加上果蔬加工物质5-20、肉类加工物质5-20两种中任意一种或全部两种组合且总量不超过20,配方二和配方三的综合,理由同上,不再赘述。
上述茶油红薯,还可以按以下重量百分比进行配备各辅助原料(所有的原料加在一起应为100),即在前面主配方的基础上,进一步明确辅助原料的配比。这些辅助原料是作为添加剂、粘结剂等用途,可以用于形成稳定的形状,同时也可起到稀释主要原料以降低成本,同时其本身在营养及其它有益作用方面也有一定的效果,比如蜂蜜、食用级果胶、饴糖;辅助原料还可包括一些香料油,以改善气味及实现防腐。具体配制方案如下:
配方五(基于配方一、二、三或四再增加以下辅助原料):蜂蜜5-10、食用级果胶10-20、饴糖10-20中任意一种或任意组合且总量不超过25。这几种辅助原料均具有粘合功能,可以使红薯粉做成各种形状,同时也具有食用功效。蜂蜜、果胶和饴糖的基本作用如下:
1、蜂蜜为蜜蜂采集花蜜,经自然发酵而成的黄白色黏稠液体。蜂蜜因蜂种、蜜源、环境之不同,其化学组成有很大差异.其主要成分是果糖和葡萄糖,两者含量合计约占70%,尚含少量蔗糖、麦芽糖、糊精、树胶以及含氮化合物、有机酸、挥发油、色素、蜡、天然香料、植物残片(特别是花粉粒)、酵母、酶类、无机盐等。1千克的蜂蜜含有2940卡的热量。蜂蜜是糖的过饱和溶液,低温时会产生结晶,生成结晶的是葡萄糖,不产生结晶的部分主要是果糖。蜜被誉为“大自然中最完美的营养食品”,古希腊人把蜜看做是“天赐的礼物”。中国从古代就开始人工养蜂采蜜,蜂蜜既是良药,又是上等饮料,可延年益寿。科学研究和实践证明,蜂蜜具有很强的抗菌能力,是世界上唯一不会腐败变质的食品。1913年美国考古学家在埃及金字塔古墓中发现了一坛蜂蜜,经鉴定这坛蜂蜜已历时3300多年,但一点也没有变质,至今还能食用。
2、果胶(Pectin),是一类天然高分子化合物,它主要存在于所有的高等植物中,是植物细胞间质的重要成分。果胶沉积于初生细胞壁和细胞间层,在初生壁中与不同含量的纤维素、半纤维素、木质素的微纤丝以及某些伸展蛋白(extensin)相互交联,使各种细胞组织结构坚硬,表现出固有的形态,为内部细胞的支撑物质。果胶也是一种天然的食物添加剂,为制造果酱、果冻等的原料。作为食品添加剂的果胶产品为白色到淡黄褐色粉末,稍有特异臭。溶于20倍的水成粘稠密状液体,对石蕊试纸呈酸性,不溶于乙醇及其他有机溶剂。按其结构中甲氧基含量的多少,分为高甲氧基甲胶和低甲氧基果胶两种。此外,果胶也可为水果保鲜之用。在食品上作胶凝剂、增稠剂、稳定剂、悬浮剂、乳化剂、增香增效剂,并可用于化妆品,对保护皮肤,防止紫外线辐射,冶疗创口,美容养颜都存一定的作用。
3、饴糖是以高粱、米、大麦、粟、玉米等淀粉质的粮食为原料,经发酵糖化制成的食品,又称饧、胶饴。主要含麦芽糖,并含维生素B和铁等。有软、硬之分,软者为黄褐色粘稠液体;硬者系软饴糖经搅拌,混入空气后凝固而成,为多孔之黄白色糖块。药用以软饴糖为好。味甘,性温。能补中缓急,润肺止咳,解毒。溶化饮,入汤药,噙咽,或入糖果等。脾胃湿热、中满呕哕者不宜。
配方六(基于配方一、二、三、四或五再增加以下辅助原料):桂花油0.1-0.3、山仓子油0.1-0.3、樟叶油0.1-0.3、桔子皮油0.1-0.3、柚子皮油0.1-0.3中任意一种或多种且总量不超过0.5,这些原料基本作用如下:
1、桂花油一般是由花较大呈金黄色的金桂提取,桂花油对头痛、疲劳都有减缓的作用,同时也是极佳的情绪振奋剂。还可以治疗风湿、关节疼痛。同时也是最好的空气清新剂,不论是熏蒸还是混入水中喷洒在室内,都是调节空气的很好的选择。在美容养颜方面,具有保湿及滋润的效果,可以使加速皮肤血液循环,改善脸色苍白等症状。桂花油对皮肤来说是很温和,即使百分之百的桂花精油碰到皮肤也不会造成过敏,但因为气味浓郁,需稀释後使用,非常节省。
2、山苍子油的主要成分是柠檬醛,是芳香植物精油中柠檬醛含量较高的一种。山苍子油是食品良好的增香剂与防腐剂,精制的山苍子油具有新鲜柠檬果香味,可直接用于糖果糕点、口香糖、冰淇淋、饮料、酱类调味品、调味油及焙烤食品等的调味增香。研究表明, 山苍子油对黄曲霉、桔青霉、总状毛霉、米根霉等多种霉菌均有较强的抗菌作用。经研究, 发现山苍子油具有较强的抗氧化活性,优于姜油和肉桂油。
3、樟叶油由樟科的香樟(Cinnamomum camphora)叶中提取,主要成分有樟脑、a-蒎烯、茨烯、水芹烯、萜品醇、乙酸香叶醇、异戊醛、香茅醛和胡椒酮。具有止痛、抗沮丧、抗菌、抗痉挛、利心脏、祛胀气、利尿、退烧、升高血压、杀虫、轻泻剂、使皮肤温暖、激励、催汗、驱虫、治创伤等高效,可用于防腐、消炎,抗病毒、杀菌、化痰、止咳、促进循环、发汗发红、驱蚊等 。
4、桔子皮油、柚子皮油都属柑橘类提取油,是从桔子、柚子的皮中提取而来,是一种天然香料精油,主要是萜类化合物,主要成分有柠檬烯、香叶烯、石竹烯、松油醇、柠檬醛、芳樟醇、月桂烯、甜蒎烯、伊蒎烯等,无色透明,具有诱人的橘香味。具有祛痰、止咳、平喘、促进胃肠蠕动、促进消化液分泌、镇痛、溶解胆结石、抗菌消炎和去除自由基等作用,可作为饮料、啤酒、糕点的矫味剂、赋香剂,在花露水、香水、香酯、牙膏、香皂等日用品中也有广泛的用途。
这几种辅助原料是用作调香及防腐的,可以使人感觉更加舒适以及延长保质期等。一种食品是否能够被广泛接受,其气味是一个很重要的因素,这几种香味油均具有一定的调香作用。另外作为一种食品,若非用于短时间内食用,那么防腐也是一个必须要考虑的问题,如果添加一些合成的防腐剂,总感觉不如天然的防腐剂安全,而这几种辅助原料都可以起到一定的防腐作用,而且更加安全。
上述六种配方的茶油红薯,其原料配比都可在一定范围内选择,下面则给出一些明确了固定配比的主要原料成分重量比或重量百分比配方:
配方七(基于配方一):茶油10,红薯粉90;
配方八(基于配方二):茶油9,红薯粉90,大蒜油1、洋葱油1、紫苏油1三种中任意一种或任意组合且总量不超过1;
配方九(基于配方三):茶油10,红薯粉80,果蔬加工物质10、肉类加工物质10两种中任意一种或全部两种组合且总量不超过10;
配方十(基于配方四):茶油9,红薯粉80,大蒜油1、洋葱油1、紫苏油1三种中任意一种或任意组合且总量不超过1,果蔬加工物质10、肉类加工物质10两种中任意一种或全部两种组合且总量不超过10。
可以在上述主要原料配方的基础上进一步明确辅助原料的配比,形成以下重量百分比配方:
配方十一(基于配方五):茶油10,红薯粉80,蜂蜜10、食用级果胶10、饴糖10中任意一种或任意组合且总量不超过10;
配方十二(基于配方六):茶油9,红薯粉79.9,大蒜油1、洋葱油1、紫苏油1三种中任意一种或任意组合且总量不超过1,蜂蜜10、食用级果胶10、饴糖10中任意一种或任意组合且总量不超过10,桂花油0.1、山仓子油0.1、樟叶油0.1、桔子皮油0.1、柚子皮油0.1中任意一种或多种且总量不超过0.1;
配方十三(基于配方六):茶油9,红薯粉79.9,大蒜油1、洋葱油1、紫苏油1三种中任意一种或任意组合且总量不超过1,果蔬加工物质10、肉类加工物质10两种中任意一种或全部两种组合且总量不超过10,桂花油0.1、山仓子油0.1、樟叶油0.1、桔子皮油0.1、柚子皮油0.1中任意一种或多种且总量不超过0.1。
由于这里的茶油红薯是作为一种食品,其所有原料都采用食用级原料且全部加工工艺按照食品加工的要求,比如果胶、饴糖等从原料到加工过程必须满足食用的等级要求,特别禁止添加有害物质。
如果上述茶油红薯食品是不确定的碎体状,如小颗粒状、小块状、粉末状、小片状或其混合,那么可以制成胶囊,或采用独立小包装分装,或制成胶囊并采用独立小包装分装,这样食用起来更加方便。也可在加工中制成确定的形状,如片状、块状、其它糕点状,通过机械加工成型或者手工制作成确定形状(此过程中还可借助模具),制成成品在进行包装,也可同时对个体产品采用小包装。在风味上除了通过原料实现外,还可在加工上形成,比如烘烤成糕点风味、烘烤后翻炒成类似于锅巴的风味或做成饼状放在油中煎炸成油饼风味等等。
上述茶油红薯加工方法,根据原料的不同组合和对产品成品的要求,可以分别采取以下方法进行加工:一是将所有原料混合在一起充分搅拌,然后利用模具做成各种形状或完全通过手工做成各种形状或机械加工成型,最后烘烤制成成品,也可不做成固定形状但在烘烤时采取措施使其不凝聚成大块。
二是先加热油类原料(如有调香的油类原料则除用于调香的油类原料外)后将红薯粉放入并翻炒,使充分混匀并感觉到有炒熟香味后,如没有其它原料则制成产品,如仅有调香的油类原料则关火后或还等待其冷却到摄氏60度以下后放入调香的油类原料充分搅拌即可制成产品,如还有其它原料则加入所有剩余原料或等待其冷却到摄氏60度以下后加入所有剩余原料,充分搅拌,然后利用模具做成各种形状或完全通过手工做成各种形状或机械加工成型,无法凝聚成形的可以在搅拌时适当加水,最后烘烤制成成品,也可不做成固定形状,但在烘烤时采取措施使其不凝聚成大块。
三是将除油类原料外的其它原料混合在一起充分搅拌,若全部为干燥固体则适当加水,利用模具做成各种形状或完全通过手工做成各种形状或机械加工成型再烘烤制成半成品也可不烘烤直接制成半成品,接下来先加热油类原料(如有调香的油类原料则除用于调香的油类原料外)后将半成品放入并翻炒或煎炸,有炒熟香味或在煎炸熟透后,如没有调香的油类原料则工序完成,否则关火后或还等待其冷却到摄氏60度以下后放入调香的油类原料充分搅拌才完成所有工序。
具体实施方案
实施例1
精选优质山茶油10g、优质红薯粉80g、优质火腿肠(切碎,作为肉类加工物质类型的原料)10 g,放到搅拌器中搅拌直至均匀并可根据情况适当加水,倒出放入模具压成饼状,然后放入烤箱中以120度的温度烘烤5分钟,取出即制成红薯饼。
实施例2
备料:食用级的优质山茶油10kg、优质红薯粉80kg、饴糖10 kg
搅拌:准备一个可承重100kg的搅拌器,红薯粉及饴糖放入搅拌直至均匀并可根据情况适当加水;
成型:手工制成直径5cm左右最厚处不超过1cm的红薯饼半成品;
煎炸:然后在放入大锅中加入茶油待加热后放入红薯饼半成品进行煎炸,直至表面焦黄有炒熟香味出锅。
分装:待其冷却到常温后分装到塑料袋中。
使用:直接食用,可以补充热量,具有茶油、红薯的营养保健价值。
Claims (7)
1.一种茶油红薯,其特征在于其各主要原料重量比或重量百分比为:
茶油5-25,红薯粉75-95;
或茶油5-20,红薯粉74-94,大蒜油1-5、洋葱油1-5、紫苏油1-5三种中任意一种或任意组合且总量不超过6;
或茶油5-20,红薯粉60-90,果蔬加工物质5-20、肉类加工物质5-20两种中任意一种或全部两种组合且总量不超过20;
或茶油5-20,红薯粉54-89,大蒜油1-5、洋葱油1-5、紫苏油1-5三种中任意一种或任意组合且总量不超过6再加上果蔬加工物质5-20、肉类加工物质5-20两种中任意一种或全部两种组合且总量不超过20。
2.根据权利要求1所述的茶油红薯,其特征在于其各主要原料重量比或重量百分比为:
茶油10,红薯粉90;
或茶油9,红薯粉90,大蒜油1、洋葱油1、紫苏油1三种中任意一种或任意组合且总量不超过1;
或茶油10,红薯粉80,果蔬加工物质10、肉类加工物质10两种中任意一种或全部两种组合且总量不超过10;
或茶油9,红薯粉80,大蒜油1、洋葱油1、紫苏油1三种中任意一种或任意组合且总量不超过1,果蔬加工物质10、肉类加工物质10两种中任意一种或全部两种组合且总量不超过10。
3.根据权利要求1所述的茶油红薯,其特征在于其各辅助原料重量百分比为:
蜂蜜5-10、食用级果胶10-20、饴糖10-20中任意一种或任意组合且总量不超过25;
或者桂花油0.1-0.3、山仓子油0.1-0.3、樟叶油0.1-0.3、桔子皮油0.1-0.3、柚子皮油0.1-0.3中任意一种或多种且总量不超过0.5;
或者蜂蜜5-10、食用级果胶10-20、饴糖10-20中任意一种或任意组合且总量不超过25,桂花油0.1-0.3、山仓子油0.1-0.3、樟叶油0.1-0.3、桔子皮油0.1-0.3、柚子皮油0.1-0.3中任意一种或多种且总量不超过0.5。
4.根据权利要求1或3所述的茶油红薯,其特征在于其各辅助原料重量百分比为:
增加甜度不低于葡萄糖(含葡萄糖)的非合成甜味物质1-15、食盐0.1-2中任意一种或全部两种组合且总量不超过15。
5.根据权利要求3所述的茶油红薯,其特征在于其各辅助原料重量百分比为:
茶油10,红薯粉80,蜂蜜10、食用级果胶10、饴糖10中任意一种或任意组合且总量不超过10;
或茶油9,红薯粉79.9,大蒜油1、洋葱油1、紫苏油1三种中任意一种或任意组合且总量不超过1,蜂蜜10、食用级果胶10、饴糖10中任意一种或任意组合且总量不超过10,桂花油0.1、山仓子油0.1、樟叶油0.1、桔子皮油0.1、柚子皮油0.1中任意一种或多种且总量不超过0.1;
或茶油9,红薯粉79.9,大蒜油1、洋葱油1、紫苏油1三种中任意一种或任意组合且总量不超过1,果蔬加工物质10、肉类加工物质10两种中任意一种或全部两种组合且总量不超过10,桂花油0.1、山仓子油0.1、樟叶油0.1、桔子皮油0.1、柚子皮油0.1中任意一种或多种且总量不超过0.1。
6.根据权利要求2或5所述的茶油红薯,其特征在于其各辅助原料重量百分比为:
增加甜度不低于葡萄糖(含葡萄糖)的固体非合成甜味物质5、食盐0.5中任意一种或全部两种组合且总量不超过5同时前面配方中原料红薯粉减去相应重量。
7.一种茶油红薯加工方法,其特征在于:将所有原料混合在一起充分搅拌,然后利用模具做成各种形状或完全通过手工做成各种形状或机械加工成型,最后烘烤制成成品,也可不做成固定形状但在烘烤时采取措施使其不凝聚成大块;或者
先加热油类原料(如有调香的油类原料则除用于调香的油类原料外)后将红薯粉放入并翻炒,使充分混匀并感觉到有炒熟香味后,如没有其它原料则制成产品,如仅有调香的油类原料则关火后或还等待其冷却到摄氏60度以下后放入调香的油类原料充分搅拌即可制成产品,如还有其它原料则加入所有剩余原料或等待其冷却到摄氏60度以下后加入所有剩余原料,充分搅拌,然后利用模具做成各种形状或完全通过手工做成各种形状或机械加工成型,无法凝聚成形的可以在搅拌时适当加水,最后烘烤制成成品,也可不做成固定形状,但在烘烤时采取措施使其不凝聚成大块;或者
将除油类原料外的其它原料混合在一起充分搅拌,若全部为干燥固体则适当加水,利用模具做成各种形状或完全通过手工做成各种形状或机械加工成型再烘烤制成半成品也可不烘烤直接制成半成品,接下来先加热油类原料(如有调香的油类原料则除用于调香的油类原料外)后将半成品放入并翻炒或煎炸,有炒熟香味或在煎炸熟透后,如没有调香的油类原料则工序完成,否则关火后或还等待其冷却到摄氏60度以下后放入调香的油类原料充分搅拌才完成所有工序。
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