CN103932110A - 一种风味营养紫薯糊的制作方法 - Google Patents
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Classifications
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- 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
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Abstract
本发明提供了一种风味营养紫薯糊的制作方法，其步骤是：（1）紫薯挑选、清洗、去皮，（2）切成2-3mm厚紫薯片，（3）用2-10%食盐溶液浸泡30-40min，（4）微波熟制后捣泥，（5）加入白糖1-5%，柠檬酸0.01-0.2%，蜂蜜1-10%，奶酪5-15%调配风味，添加水量20-100%在500-2000rpm转速下搅拌均匀，（6）包装成盒，即得风味营养紫薯糊产品。本发明工艺简单，可有效保护紫薯花色苷,产品色、香、味俱佳，营养丰富、活性功能强，具有浓郁紫薯风味，市场潜力巨大。
Description
技术领域
本发明为一种风味营养紫薯糊的制作方法，属于食品加工技术领域。
背景技术
紫心甘薯是日本农业科技人员在90年代育成的一种甘薯新品种，其肉质呈深紫色， 2002年引入我国。据报道，紫心甘薯与普通甘薯不同之处在于：它含8种酚类黄酮物质“花青素”，且数量异常丰富。紫薯所含花青素可抑制致癌物质产生，减少基因突变，对高血压等心血管疾病有预防作用。日本学者临床试验证实，紫薯还有降血糖和抗糖尿病等保健作用，这与紫薯花青素类多酚物质具有激活人体细胞利用葡萄糖的能力有关。紫心甘薯除含淀粉、蛋白质和脂肪外，还含有丰富的维生素A、维生素B2、胡萝卜素、维生素C、甲基花青素、绿原酸、硒、钙、磷、铁等矿物质以及一定的膳食纤维。
我国鲜紫薯贮藏霉烂损失高达10%-20%，紫薯加工产品还尚少，开发具有市场前景的紫薯制品是非常必要和现实的。本发明以创新紫薯深加工产品和技术为目的，开发广大消费需求的风味营养紫薯糊制作方法，产品携带方便，即开即食，市场前景广阔。
发明内容
本发明开发了一种风味营养紫薯糊的制作方法，以紫薯为原料，进行清洗去皮、切片、护色、熟制、打泥、调配、搅拌、包装而成。
A、紫薯清洗护色：选择无病变、无腐烂的新鲜紫心甘薯，清洗后去皮；将去皮后的紫薯切成2-3mm厚紫薯片；用2-10%食盐溶液浸泡30-40min护色。
B、熟制、打泥：将护色后的紫薯片用清水漂洗干净，控干，每次取500-2000g，放入铺有一层纱布的带盖微波蒸屉上，在输送带转速为120-1200r/min下，放到CM-10S隧道式微波加工设备（南京策木微波科技有限公司特制）输送带上，控制微波功率8-12KW，熟制紫薯片，然后再用组织捣碎机打成薯泥。
C、调配、搅拌：向薯泥中添加1-5%白糖，0.01-0.2%柠檬酸，1-10%蜂蜜，5-15%奶酪，20-100%水，用IKA W16电动搅拌器在500-2000rpm转速下搅拌均匀，制成紫薯糊；所述添加量以薯泥的重量计。
D、称重包装：称重、装盒、封口、包装。
具体实施方式
实施例1
取新鲜紫薯1250g，清洗、去皮、切成2-3mm厚薄片。用4%食盐溶液浸泡30min后，清水漂洗干净，控干。取1000g放入铺有一层纱布的带盖微波蒸屉上，在输送带转速为800r/min下，放到CM-10S隧道式微波加工设备（南京策木微波科技有限公司特制）输送带上，控制微波功率9KW，熟制紫薯片，然后再用组织捣碎机打成薯泥。称取白糖12g、柠檬酸0.37g、蜂蜜24g、奶酪60g，加入到600g薯泥中，添加120g水，用IKA W16电动搅拌器在1500rpm转速下搅拌均匀。称重、装盒、封口、包装。
实施例2
取新鲜紫薯1500g，清洗、去皮、切成2-3mm厚薄片。用5%食盐溶液浸泡40min后，清水漂洗干净，控干。取1250g放入铺有一层纱布的带盖微波蒸屉上，在输送带转速为600r/min下，放到CM-10S隧道式微波加工设备（南京策木微波科技有限公司特制）输送带上，控制微波功率10KW，熟制紫薯片，然后再用组织捣碎机打成薯泥。称取白糖16g、柠檬酸0.5g、蜂蜜32g、奶酪80g，加入到800g薯泥中，添加200g水，用IKA W16电动搅拌器在2000rpm转速下搅拌均匀。称重、装盒、封口、包装。
Claims (2)
1.一种风味营养紫薯糊的制作方法，其特征在于采取如下生产工艺：
A、紫薯清洗护色：选择无病变、无腐烂的新鲜紫心甘薯，清洗去皮，切成2-3mm厚紫薯片；用2-10%食盐溶液浸泡30-40min；
B、熟制捣泥：用清水将护色后的紫薯片漂洗干净，控干，每次取500-2000g，放入铺有一层纱布的带盖微波蒸屉上，在输送带转速为120-1200r/min下，放到CM-10S隧道式微波加工设备（南京策木微波科技有限公司特制）输送带上，控制微波功率8-12KW，熟制紫薯片，然后再用组织捣碎机打成薯泥；
C、调配搅拌：将白糖、蜂蜜、奶酪等配料加入到薯泥中，加入适量水，用IKA W16电动搅拌器在500-2000rpm转速下搅拌均匀，制成紫薯糊；
D、称重包装：称重、装盒、封口、包装。
2.根据权利要求1所述，其特征在于：白糖添加量为1-5%，柠檬酸添加量为0.01-0.2%，蜂蜜添加量为1-10%，奶酪添加量为5-15%，添加水量20-100%；所述添加量以薯泥的重量计。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1049960A (zh) * | 1990-09-18 | 1991-03-20 | 陈效茵 | 蜜奶薯片的生产方法 |
| CN1101512A (zh) * | 1993-10-15 | 1995-04-19 | 张国卫 | 多味红薯干 |
| CN1846531A (zh) * | 2006-05-08 | 2006-10-18 | 山东弛中集团有限公司 | 速冻甘薯泥制备方法 |
| CN103190582A (zh) * | 2012-01-05 | 2013-07-10 | 陈其钢 | 红薯沙拉的加工方法 |
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2014
- 2014-05-04 CN CN201410183725.9A patent/CN103932110A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1049960A (zh) * | 1990-09-18 | 1991-03-20 | 陈效茵 | 蜜奶薯片的生产方法 |
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