CN103932079A - 一种芡实粉条及制备方法 - Google Patents
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Abstract
一种芡实粉条及其制备方法,涉及食品加工技术领域,其特征在于:由以下重量份的组分组成,芡实淀粉30-40、马铃薯淀粉50-60、魔芋粉3-6、白茯苓粉3-6、枸杞的水提取物5-10、菜籽油1-1.5、食用盐0.5-1。包括以下方法步骤,1)将组分量的芡实淀粉、白茯苓粉、魔芋粉及马铃薯淀粉混合,并过滤除杂,得到混合淀粉;2)将枸杞的水提取物、菜籽油及食用盐与混合淀粉混合在一起送入和面机进行和浆,时间为30-60分钟;3)将上述制粉原料泵入粉皮制作机制成片状。制备的粉条营养丰富,具有滋阴壮阳、补中益气、提神强志、固肾涩精、补脾止泄的功效。滑嫩爽口、口味鲜美的特点。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种芡实粉条及制备方法。
背景技术
粉条又名粉丝品种繁多,如绿豆粉丝、豌豆粉丝、蚕豆粉丝、魔芋粉丝,更多的是淀粉制的粉丝,如红薯粉丝,甘薯粉丝、土豆粉丝等。粉丝按其开联有粗、细、圆、扁及片状等多种,按其主要用料又有豆类、薯类、苕类的不同。根据各地的制法差异政治家不同的叫法,有的叫粉丝,有的叫粉条,还有的叫凉粉,冬粉等名称,其实是大同小异的,制法相差不多。除大豆以外的豆类淀粉均可制作粉丝,但以绿豆淀粉制品为最佳。粉丝是淀粉的线状制品,分干湿两种。湿粉丝在当地鲜销,干粉丝经水发后食用,多用作凉拌或做汤,荤素皆宜,粉丝与粉条性味相同,就是有粗细之别。
红薯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,但是很多发人却还没有意识到。根据科学研究,吃红薯是不会使人发胖的,相反红薯还是一种理想的减肥食品。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。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。因此,国外许多女性把红薯当作驻颜美容食品。目前市场上销售最多的便是红薯粉丝,得到很多人的认可。
芡实性味甘平,无毒,补中益气,收敛镇静,为滋养强壮性食物。适用干慢性泄泻和小便频数、梦遗滑精、虚弱、遗尿、老年人尿频、妇女带多腰酸等。芡实种子鲜食可治咽炎。每100克中含蛋白质4.4克,脂肪0.2克,碳水化物78.7克,粗纤维0.4克,灰分0.5克,钙9毫克,磷110毫克,铁 0.4毫克,硫胺素0.40毫克,核黄素0.08毫克,尼克酸2.5毫克,抗坏血酸6毫克,胡萝卜素微量。
因此为了丰富市场品种,增加不同的营养元素,提高原材料的选择范围,针对不同的人群个性需要,特提出本申请。
发明内容
本发明所要解决的技术问题在于提供一种口感好,营养丰富的且具有滋阴壮阳功能的芡实粉条及其制备方法。
本发明所要解决的技术问题采用以下技术方案来实现:
一种芡实粉条,由以下重量份的组分组成,
所述枸杞的水提取物是将红枣加水5~6倍,煎煮2-3次,每次煎煮1小时左右,得三次煎煮液,将三次煎煮液混合,过滤,静置24小时后取上清液制得。
本发明的另一个目的是提供一种芡实粉条的制备方法,包括以下方法步骤:
1)首先将组分量的芡实淀粉、白茯苓粉、魔芋粉及马铃薯淀粉混合,并过滤除杂,得到混合淀粉待用;
2)将枸杞的水提取物、菜籽油及食用盐与混合淀粉混合在一起送入和面机进行和浆,时间为30-60分钟,然后得到制粉原料;
3)将上述制粉原料泵入粉皮制作机制成片状,并切断,得到熟粉皮,然后将粉皮在切丝机上切1.5-2mm的粉条,挂在直径2.5-3cm竹竿或不锈钢管上进行晒干(或进入烘干机进行烘干),然后包装入库即可。
由于粉条具有粘性和高温易变质,同时粉条的表皮和中间如温度不一致,会造成表面光洁度下降等因素,所述烘干采用低温热风干燥法进行烘干,在40-45℃的温度下烘3.5-4小时即可。
本发明的有益效果是:本发明改变了传统粉条的配方,制备的粉条营养丰富,具有滋阴壮阳、补中益气、提神强志、固肾涩精、补脾止泄的功效。滑嫩爽口、口味鲜美的特点。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种芡实粉条,由以下重量的组分组成,
所述枸杞的水提取物是将红枣加水5~6倍,煎煮2-3次,每次煎煮1小时左右,得三次煎煮液,将三次煎煮液混合,过滤,静置24小时后取上清液制得。
本发明的另一个目的是提供一种芡实粉条的制备方法,包括以下方法步骤,
1)首先将组分量的芡实淀粉、白茯苓粉、魔芋粉及马铃薯淀粉混合,并过滤除杂,得到混合淀粉待用;
2)将枸杞的水提取物、菜籽油及食用盐与混合淀粉混合在一起送入和面机进行和浆,时间为30-60分钟,然后得到制粉原料;
3)将上述制粉原料泵入粉皮制作机制成片状,并切断,得到熟粉皮,然 后将粉皮在切丝机上切1.5-2mm的粉条,挂在直径2.5-3cm竹竿或不锈钢管上进行晒干(或进入烘干机进行烘干),然后包装入库即可。
由于粉条具有粘性和高温易变质,同时粉条的表皮和中间如温度不一致,会造成表面光洁度下降等因素,所述烘干采用低温热风干燥法进行烘干,在40-45℃的温度下烘3.5-4小时即可。
本发明的有益效果是:本发明改变了传统粉条的配方,制备的粉条营养丰富,具有滋阴壮阳、补中益气、提神强志、固肾涩精、补脾止泄的功效。滑嫩爽口、口味鲜美的特点。
实施例2
一种芡实粉条,由以下重量的组分组成,
所述枸杞的水提取物是将红枣加水5~6倍,煎煮2-3次,每次煎煮1小时左右,得三次煎煮液,将三次煎煮液混合,过滤,静置24小时后取上清液制得。
本发明的另一个目的是提供一种芡实粉条的制备方法,包括以下方法步骤,
1)首先将组分量的芡实淀粉、白茯苓粉、魔芋粉及马铃薯淀粉混合,并过滤除杂,得到混合淀粉待用;
2)将枸杞的水提取物、菜籽油及食用盐与混合淀粉混合在一起送入和面机进行和浆,时间为30-60分钟,然后得到制粉原料;
3)将上述制粉原料泵入粉皮制作机制成片状,并切断,得到熟粉皮,然后将粉皮在切丝机上切1.5-2mm的粉条,挂在直径2.5-3cm竹竿或不锈钢管上进行晒干(或进入烘干机进行烘干),然后包装入库即可。
由于粉条具有粘性和高温易变质,同时粉条的表皮和中间如温度不一致,会造成表面光洁度下降等因素,所述烘干采用低温热风干燥法进行烘干,在40-45℃的温度下烘3.5-4小时即可。
本发明的有益效果是:本发明改变了传统粉条的配方,制备的粉条营养丰富,具有滋阴壮阳、补中益气、提神强志、固肾涩精、补脾止泄的功效。滑嫩爽口、口味鲜美的特点。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种芡实粉条,其特征在于:由以下重量份的组分组成,
2.根据权利要求1所述的一种芡实粉条的制备方法,其特征在于:包括以下方法步骤,
1)首先将组分量的芡实淀粉、白茯苓粉、魔芋粉及马铃薯淀粉混合,并过滤除杂,得到混合淀粉待用;
2)将枸杞的水提取物、菜籽油及食用盐与混合淀粉混合在一起送入和面机进行和浆,时间为30-60分钟,然后得到制粉原料;
3)将上述制粉原料泵入粉皮制作机制成片状,并切断,得到熟粉皮,然后将粉皮在切丝机上切1.5-2mm的粉条,挂在直径2.5-3cm竹竿或不锈钢管上进行晒干,然后包装入库即可。
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