CN103859256A - 一种红茹粉制备方法 - Google Patents
一种红茹粉制备方法 Download PDFInfo
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- CN103859256A CN103859256A CN201410113475.1A CN201410113475A CN103859256A CN 103859256 A CN103859256 A CN 103859256A CN 201410113475 A CN201410113475 A CN 201410113475A CN 103859256 A CN103859256 A CN 103859256A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000000843 powder Substances 0.000 title claims abstract description 14
- 241000221986 Russulaceae Species 0.000 title abstract 9
- 229920002472 Starch Polymers 0.000 claims abstract description 38
- 235000019698 starch Nutrition 0.000 claims abstract description 38
- 239000008107 starch Substances 0.000 claims abstract description 38
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229910052782 aluminium Inorganic materials 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 239000004411 aluminium Substances 0.000 claims description 14
- 235000001808 Ceanothus spinosus Nutrition 0.000 claims description 13
- 241001264786 Ceanothus spinosus Species 0.000 claims description 13
- 238000002844 melting Methods 0.000 claims description 10
- 230000008018 melting Effects 0.000 claims description 10
- 239000000155 melt Substances 0.000 claims description 4
- 238000003306 harvesting Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 7
- 238000000605 extraction Methods 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 7
- 206010010774 Constipation Diseases 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种红茹粉制备方法,包括:收获鲜红茹清洗干净;将清洗干净的鲜红茹打碎反复过滤获得红茹淀粉;用水将红茹淀粉化开,置于铝盘内并将化开后的红茹淀粉煮熟;将煮熟后的红茹淀粉按一定大小进行切丝,然后晾干即可。该工艺出粉率高,粉质口感好。
Description
技术领域
本发明涉及一种红茹粉制备方法。
背景技术
红茹含淀粉较高,其具有养胃、润肠通便、抗癌防癌排毒功效,常用可延年益寿,特别是中老年人群,由于消化系统功能减退,易产生便秘,一个月食用两至三次红茹,便秘就自然消失。吃红茹放屁多就是最好的排毒。
目前市场上的粉丝,主要以大米为主,红茹一般是作为辅料放到粉丝里面进行调味,因为红茹做粉丝出粉率不高。
发明内容
本发明是为了克服上述现有技术中红茹做粉丝出粉率不高的缺陷,提供一种红茹粉制备方法。
为实现上述发明方案,本发明提供了一种红茹粉制备方法,包括:
1)收获鲜红茹清洗干净;
2)将清洗干净的鲜红茹打碎反复过滤获得红茹淀粉;
3)用水将红茹淀粉化开,置于铝盘内并将化开后的红茹淀粉煮熟;
4)将煮熟后的红茹淀粉按一定大小进行切丝,然后晾干即可。
上述方案中,所述用水将红茹淀粉化开步骤中水与红茹淀粉的重量比为3:1。
上述方案中,所述化开后的红茹淀粉置于铝盘内的深度为3-5mm。
上述方案中,所述鲜红茹为红心茹。
上述方案中,所述鲜红茹为紫心茹。
上述方案中,所述鲜红茹为白心茹。
与现有技术相比,本发明具有如下有益效果:
1、本发明中的制备方法,通过反复过滤取得红茹淀粉,并不会造成红茹成分的流失,通过用水直接化开进行蒸煮,提高了红茹粉的出粉率;
2、通过水与红茹粉的不同比率,以及置于铝盘内的深度,可调整红茹粉的口感;
3、通过不同红茹的选择,可提高红茹粉的出粉率。
具体实施方式
下面本发明的具体实施方式进行详细描述,但应当理解本发明的保护范围并不受具体实施方式的限制。
实施例1:
一种红茹粉制备方法,包括:
1)收获鲜红心茹(红心茹为红茹的心为红色的红茹)清洗干净;
2)将清洗干净的鲜红心茹打碎反复过滤获得红心茹淀粉;
3)用水将红心茹淀粉化开,其中水与红心茹的重量比例为3:1,化开后的红心茹淀粉置于铝盘内且置于铝盘内的深度为3mm,并将置于铝盘内化开后的红心茹淀粉煮熟(一般为15分钟即可);
4)将煮熟后的红心茹淀粉按一定大小进行切丝,然后晾干即可。
用红心茹加工粉丝,出粉率达60%,且粉质口感好。
实施例2:
一种红茹粉制备方法,包括:
1)收获鲜紫心茹(紫心茹为红茹的心为紫色的红茹)清洗干净;
2)将清洗干净的鲜紫心茹打碎反复过滤获得紫心茹淀粉;
3)用水将紫心茹淀粉化开,其中水与紫心茹的重量比例为3:1,化开后的紫心茹淀粉置于铝盘内且置于铝盘内的深度为4mm,并将置于铝盘内化开后的紫心茹淀粉煮熟(一般为15分钟即可);
4)将煮熟后的紫心茹淀粉按一定大小进行切丝,然后晾干即可。
用紫心茹加工粉丝,出粉率高达70%,粉质光亮且口感更佳。
实施例3:
一种红茹粉制备方法,包括:
1)收获鲜白心茹(白心茹为红茹的心为白色的红茹)清洗干净;
2)将清洗干净的鲜白心茹打碎反复过滤获得白心茹淀粉;
3)用水将白心茹淀粉化开,其中水与白心茹的重量比例为3:1,化开后的白心茹淀粉置于铝盘内且置于铝盘内的深度为5mm,并将置于铝盘内化开后的白心茹淀粉煮熟(一般为15分钟即可);
4)将煮熟后的白心茹淀粉按一定大小进行切丝,然后晾干即可。
用白心茹加工粉丝,出粉率达60%,且粉质光亮及带有韧性。
以上公开的仅为本发明的几个具体实施例,但是,本发明并非局限于此,任何本领域的技术人员能思之的变化都应落入本发明的保护范围。
Claims (6)
1.一种红茹粉制备方法,其特征在于,包括:
1)收获鲜红茹清洗干净;
2)将清洗干净的鲜红茹打碎反复过滤获得红茹淀粉;
3)用水将红茹淀粉化开,置于铝盘内并将化开后的红茹淀粉煮熟;
4)将煮熟后的红茹淀粉按一定大小进行切丝,然后晾干即可。
2.根据权利要求1所述的制备方法,其特征在于,所述用水将红茹淀粉化开步骤中水与红茹淀粉的重量比为3:1。
3.根据权利要求1所述的制备方法,其特征在于,所述化开后的红茹淀粉置于铝盘内的深度为3-5mm。
4.根据权利要求1所述的制备方法,其特征在于,所述鲜红茹为红心茹。
5.根据权利要求1所述的制备方法,其特征在于,所述鲜红茹为紫心茹。
6.根据权利要求1所述的制备方法,其特征在于,所述鲜红茹为白心茹。
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Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1132036A (zh) * | 1995-03-31 | 1996-10-02 | 郝健生 | 薯类快餐粉条生产方法 |
CN102370207A (zh) * | 2010-08-25 | 2012-03-14 | 张耀辉 | 粉丝、粉条的加工方法 |
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2014
- 2014-03-25 CN CN201410113475.1A patent/CN103859256A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1132036A (zh) * | 1995-03-31 | 1996-10-02 | 郝健生 | 薯类快餐粉条生产方法 |
CN102370207A (zh) * | 2010-08-25 | 2012-03-14 | 张耀辉 | 粉丝、粉条的加工方法 |
Non-Patent Citations (2)
Title |
---|
无: "粉条是怎样加工出来的", 《搜狗问问(问题库)HTTP://WENWEN.SOGOU.COM/Z/Q190951094.HTM》 * |
邱瑞钦等: "《淀粉的深度加工与综合利用》", 31 March 1990, 东南大学出版社 * |
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Application publication date: 20140618 |