CN104000143B - 一种清补凉旱藕粉丝及其制备方法 - Google Patents
一种清补凉旱藕粉丝及其制备方法 Download PDFInfo
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- CN104000143B CN104000143B CN201410215621.1A CN201410215621A CN104000143B CN 104000143 B CN104000143 B CN 104000143B CN 201410215621 A CN201410215621 A CN 201410215621A CN 104000143 B CN104000143 B CN 104000143B
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及粉丝加工技术领域，具体涉及一种清补凉旱藕粉丝。所述清补凉旱藕粉丝，其组分包括重量份数比为80-100份的新鲜旱藕、5-8份淮山、3-5份玉竹、2-5份薏米、1-3份红枣、1-3份莲子，以及2-10份辅料。各个组分按配比称重后清洗，研磨过滤后得到浆液；浆液被蒸制为粉皮；粉皮经冷冻，低温烘干，再分切为粉丝；再经高温烘干得到所述清补凉旱藕粉丝。本发明加工方法简单，易操作，成本低廉。由本发明得到的清补凉旱藕粉丝最大程度保留各组分固有的营养成分，方便煮食，各组分中的药效易于释放，具有易消化吸收的特点，口感爽滑，男女老少皆宜，是一种天然保健食品。
Description
技术领域
本发明涉及粉丝加工技术领域，具体涉及一种清补凉旱藕粉丝及其制备方法。
背景技术
老话说“药食同源”，食疗是以祖国传统医学和餐饮科学为基础的一种养生之道。清补凉，是中国海南、广东、香港和澳门、广西等南方湿热地区，人们煲汤或是糖水的常用药材。选用少量药性平和的中药材料，如淮山、玉竹、莲子等，配合鸡鸭排骨等肉类经过长时间熬制做成汤水，滋补养人，达到清热，凉补的功效。
但由于中药材有的质地结实，有的药份深藏，有效成分不容易浸出。清补凉需要经过较长时间的熬制，其中各组分的药效才得以释放，煮食不方便。并且部分中药材纤维极多，难以下咽，其中部分营养成分只能随残渣丢弃，不能完全利用。同时清补凉的中药味浓烈，不少人难以接受，特别是北方人们。使得这一保健效果显著的养生食品不能为全民共享。
旱藕又名姜芋、芭旱藕，是一种适应性广、产量高的亚热带地区淀粉作物，亩产可达2000斤。而通常所说旱藕实为旱藕根茎，除了富含淀粉外，其还含有丰富的粗纤维、粗蛋白、矿物质等营养成分，具有和胃、润肠的作用，可提高人体对食物的消化吸收能力。旱藕可直接煮熟食用，或经过加工提取淀粉做成多种小食，比如将旱藕加工为旱藕粉丝后煮食，其晶莹细腻，口感爽滑。粉丝是中国常见的食品之一，简单方便，烹调中尤以擅长吸收其他食材的味道著称，深受人们的喜爱。但由于旱藕养分单一，旱藕粉丝不能达到更好的保健效果。
发明内容
针对上述中清补凉煮食不方便等缺点，结合旱藕粉丝可促进消化吸收、口感绝佳的特点，本发明公开了一种易煮食、好消化，并具有显著保健功能的清补凉旱藕粉丝，以及其制备方法。所采用的技术方案是：
一种清补凉旱藕粉丝，其特征在于，其组分包括重量份数比为80-100份的新鲜旱藕、5-8份淮山、3-5份玉竹、2-5份薏米、1-3份红枣、1-3份莲子，以及2-10份辅料。
进一步的，所述的莲子为带芯莲子。
进一步的，所述的辅料，其组分包括有芡实、百合、黑枣、桂圆、银耳、枸杞、玉米其中的一种或多种。
进一步的，其组分还包括重量比为1-5份的甜味剂。
进一步的，所述的甜味剂为蔗糖、葡萄糖、麦芽糖或木糖醇其中一种。
进一步的，组分还包括中还包括重量比为0.2-0.5份的食用盐。
由于旱藕中淀粉分子量相对于大麦面粉等较大，其支链较长，同时旱藕含有大量粗纤维，两者可使旱藕粉丝轻易达到所需韧度。所以使用旱藕作为粉丝主料，无需为了提高淀粉糊化度添加明矾等不利于健康的其他添加剂，真正绿色保健食品。
淮山、玉竹、薏米、红枣、莲子为常见的清补凉主料，其均为药性平和的廉价滋补中药。淮山入肺、脾、肾经，具有健脾补肺、益胃补肾、固肾益精、聪耳明目、助五脏、强筋骨、长志安神、延年益寿的功效。
玉竹为百合科植物玉竹的干燥根茎，其功效为：养阴润燥，除烦生津止渴。治热病阴伤，咳嗽烦渴，虚劳发热，咽干口渴，小便频数。
薏米，其性凉，入脾、肺、肾经，具有利水、健脾、除痹、清热排脓的功效；并可促进新陈代谢和减少胃肠负担的作用，可作为病中或病后体弱患者的补益食品。
红枣维生素含量非常高，有维生素丸的美称。可促进铁的吸收，为平补气血之首选佳品。同时能增强肌力、消除疲劳、补虚益气、养血安神。
莲子中的钙、磷和钾含量非常丰富，有促进凝血，镇静神经，维持肌肉伸缩性和心跳节律等作用。其含氧化黄心树宁碱，可防癌抗癌；含非结晶形生物碱N-9，有降血压保健的功效；还能强心安神、滋养补虚。莲子心是莲子中央的青绿色胚芽，味苦，有清热、固精、安神、强心的功效，用于治疗高血压、心悸和失眠。
由以上各中药组分配合旱藕制作得到的清补凉旱藕粉丝，无需任何添加剂，营养全面，并易于消化吸收，适宜身体单弱，虚不受补者食用；也适于日常餐饮食用，是夏秋季节的合时保健食品。
添加芡实、百合、黑枣、桂圆、银耳、枸杞或玉米，各组分均为药膳中常见食材，药性互补不想冲，可进一步提升清补凉旱藕粉丝的保健功能。
添加适量甜味剂可提升粉丝口感，增加粉丝的爽滑度。选用不同的甜味剂以适用不同人群，或获得不同口感。蔗糖是最常用甜味剂，价格低廉；葡萄糖可直接参与新陈代谢，比任何其他单糖都容易被吸收；麦芽糖具有补虚健脾，美容养颜的功效，适于女士食用；木糖醇的甜度是蔗糖的1.2倍，且含热值低，适用于减肥保健。添加入适量食用盐，可使品尝者产生味觉对比，扩张味觉层次，进一步提升粉丝的口感，使其更顺滑、清香；而含有适量盐分也利于消化吸收。
清补凉旱藕粉丝的制备方法，包括以下步骤：
(1)选择新鲜的成熟旱藕，清洗表面泥沙后，去皮，再次清洗，得到旱藕块；所述旱藕块放入磨浆机中，加入重量为1-2倍的清水，研磨成浆料；所述浆液经18-35目纱网过滤得到浆液；所述浆液搅拌后静置2-5min，转移浆液，残余固体物质倒弃，重复此步2-4次；浆液继续搅拌后静置沉淀2-6h，倒出上层清液，保留沉淀物，继续加入清水搅拌后静置，按此步洗涤2-4遍；
(2)按重量配比分别称量淮山、玉竹、薏米、红枣、莲子以及辅料，红枣去核，使用清水洗净各组分后加5-10倍重量的清水浸泡1-3h；转移至磨浆机中研磨成浆料；经35-60目纱网过滤得到滤渣和浆液；滤渣继续放入磨浆机加水研磨，再过滤，合并两次浆液；
(3)步骤1中的沉淀物加5-10倍重量的清水，搅拌成浆；与步骤2中所得浆液合并，充分搅拌后，转移至模具中使其从模具下方的缝隙流出至坊布上；坊布下方通有水蒸气，其将浆液蒸煮成粉皮；
(4)将所述粉皮立即送入冷库冷藏1-3h，冷库温度为0-10℃；取出后在室温下解冻2-3h，再送入烘箱内烘干0.5-1h，烘干温度为50-65℃；
(5)将粉皮整齐排放，分切粉丝，宽度为2-5mm；
(6)将粉丝整齐排放在架子上，送入烘箱内烘干，烘箱温度设置为60-80℃，时间为6-8h；取出放置于阴凉通风的洁净处，待自然冷却后切断、分装。
进一步的，旱藕去皮前与直径为1-2cm的石子按重量比1∶0.2-0.6的比例加入清洗笼中，不断翻滚并同时使用自来水冲洗20-40min。
进一步的，所述的缝隙的厚度为0.5-2mm。
进一步的，所述的坊布架设在传送带上，所述传送带的传送速度为3-5m/min。
在加工过程中反复洗涤，最大程度去除泥沙杂质，避免产品混有泥沙影响口感。旱藕浆液过滤所采用的滤网目数适中，保证粒度足够细小，并且保留足够细化的粗纤维，其能促进肠胃蠕动，从而促进对食物消化吸收能力；并且能够提升粉丝韧度，避免使用明矾等具有粉丝增韧功能的添加剂。多次洗浆过程利于去除残余杂质，提高产品品质；而各个营养成分因锁定在大分子中不会流失。
各中药组分采用二次磨浆的方法，将首次研磨过滤后的残渣再次研磨，从而提高利用率。加水研磨可获得粒度更细的粉末，利于药效释放。
蒸煮粉皮后因温度较高，含水又多，淀粉分子活动强烈。在有限的区域内，淀粉分子重新排列，并通过氢键相互连接，线性分子缔合形成不溶性沉淀，导致粉丝过于结实。通过快速冷却，可以防止淀粉分子发生团聚，同时可使粉皮快速收缩，粉皮表层的饱和水分被析出，游离物质被大分子绞脸锁住，形成光洁表面，避免后续切丝过程中相互粘结；也提高粉丝的耐煮性，使其煮制中不易断条和糊汤，并获得劲道口感。经冷藏后的旱藕粉皮先低温除去过量游离水，使切丝容易；再高温烘干，因切丝后表面积增加，使烘干效率更高，使粉丝得到充分干燥。
本发明中的清补凉旱藕粉丝的加工方法简单、易操作，无需较复杂的工业设备，无需多人工，生产成本低廉。由本发明得到的清补凉旱藕粉丝爽滑可口，方便美味。其最大程度保留各组分固有的营养成分，同时易于煮食，各组分中的药效可轻松释放，具有易消化吸收的特点，可生胃津、健脾胃、滋补养人，利于人体吸收各种有效物质，是一种具有显著保健作用的绿色食品。并且本发明的产品所用原料是纯天然成分，无任何有害添加剂，可工业化生产，具有良好的社会经济效益。
具体实施方式
下面结合具体实施例对本发明做进一步的详细说明。
按步骤制备清补凉旱藕粉丝：
①选择100份新鲜的成熟旱藕，冲洗表面泥沙后，人工去掉表皮并再次用清水洗净；放入磨浆机中，加入1倍的清水，研磨成浆料；浆液经过20目纱网过滤，分离出浆液；搅拌后静置2min，转移浆液，残余固体物质倒弃，重复此步4次；浆液继续搅拌后静置沉淀2h，倒出上层清液，保留沉淀物，继续加入清水搅拌后静置，按此步洗涤4遍；
②按重量配比分别称量淮山8份、玉竹5份、薏米5份、红枣1份、莲子1份，再称量百合、桂圆、银耳各1份，枸杞0.5份；红枣去核，各组分使用清水洗净，统一到一处后加入5倍重量的清水浸泡2h；转移至磨浆机中研磨成浆料；再经50目纱网过滤得到滤渣和浆液；滤渣继续放入磨浆机研磨，再过滤，合并两次浆液；
③步骤1中得到的沉淀物加8倍重量的清水，搅拌成浆；与步骤2中所得的浆液合并后充分搅拌，转移至模具中；浆液从模具下方的缝隙流出至固定在传送带上的坊布上；坊布下方通有水蒸气，水蒸气将浆液蒸煮成粉皮；其中缝隙宽度为1mm，传送带速度为3m/min；
④将得到粉皮立即送入冷库冷藏1h，冷库温度为5℃；取出后在室温下解冻2h，再送入烘箱内烘干0.5h，烘干温度为50℃；
⑤将初步烘干后的将粉皮整齐排放，分切粉丝，宽度为3mm；
⑥将切好的粉丝整齐排放在架子上，送入烘箱内烘干，烘箱温度设置为80℃，时间为6h；取出放置于阴凉通风的洁净处，待自然冷却后切断，按每袋500g分装。
得到的清补凉旱藕粉丝，扁长、均匀、整齐，显透明亮灰色，弯折不易脆断。清补凉旱藕粉丝经检测，含水量约10.2％、淀粉76.0％、纤维1.2％；每100g旱藕粉丝包含有甘氨酸7.74mg、谷氨酸6.64mg、门冬氨酸6.16mg、苏氨酸5.42mg、丝氨酸3.85mg、撷氨酸4.20mg、蛋氨酸1.32mg、异亮氨酸3.14mg、亮氨酸2.1mg、苯丙氨酸4.64mg、赖氨酸2.1mg；另外，含维生素C为1.15mg、维生素A为0.61mg、维生素E为0.33mg、维生素B1为0.016mg；还含有微量元素钙1.32mg/100g、锌1.18mg/kg、铁0.13mg/100g、硒8.61×10-4mg/kg等。
清水浸泡12min即可变软；开水煮30min不糊汤，煮熟后的粉丝显透明浅褐色，不黏连、不断条，口感爽滑、有韧性。
以上实施例仅是为说明本发明而所举的一般实施例，在不背离权利要求及等同范围所限定的一般概念下，本技术领域的技术人员在本发明基础上所作的等同替代或变换，均在本发明的保护范围之内。
Claims (9)
1.一种清补凉旱藕粉丝，其特征在于，其组分包括重量份数比为80-100份的新鲜旱藕、5-8份淮山、3-5份玉竹、2-5份薏米、1-3份红枣、1-3份莲子，以及2-10份辅料；并通过以下步骤制得：
(1)选择新鲜的成熟旱藕，清洗表面泥沙后，去皮，再次清洗，得到旱藕块；所述旱藕块放入磨浆机中，加入重量为1-2倍的清水，研磨成浆料；所述浆料经18-35目纱网过滤得到浆液；所述浆液搅拌后静置2-5min，转移浆液，残余固体物质倒弃，重复此步2-4次；浆液继续搅拌后静置沉淀2-6h，倒出上层清液，保留沉淀物，继续加入清水搅拌后静置，按此步洗涤2-4遍；
(2)按重量配比分别称量淮山、玉竹、薏米、红枣、莲子以及辅料，红枣去核，使用清水洗净各组分后加5-10倍重量的清水浸泡1-3h；转移至磨浆机中研磨成浆料；经35-60目纱网过滤得到滤渣和浆液；滤渣继续放入磨浆机加水研磨，再过滤，合并两次浆液；
(3)步骤1中的沉淀物加5-10倍重量的清水，搅拌成浆；与步骤2中所得浆液合并，充分搅拌后，转移至模具中使其从模具下方的缝隙流出至坊布上；坊布下方通有水蒸气，其将浆液蒸煮成粉皮；
(4)将所述粉皮立即送入冷库冷藏1-3h，冷库温度为0-10℃；取出后在室温下解冻2-3h，再送入烘箱内烘干0.5-1h，烘干温度为50-65℃；
(5)将粉皮整齐排放，分切粉丝，宽度为2-5mm；
(6)将粉丝整齐排放在架子上，送入烘箱内烘干，烘箱温度设置为60-80℃，时间为6-8h；取出放置于阴凉通风的洁净处，待自然冷却后切断、分装。
2.如权利要求1所述的清补凉旱藕粉丝，其特征在于，所述的莲子为带芯莲子。
3.如权利要求1所述的清补凉旱藕粉丝，其特征在于，所述的辅料，其组分包括有芡实、百合、黑枣、桂圆、银耳、枸杞、玉米其中的一种或多种。
4.如权利要求1所述的清补凉旱藕粉丝，其特征在于，其组分还包括重量比为1-5份的甜味剂。
5.如权利要求4所述的清补凉旱藕粉丝，其特征在于，所述的甜味剂为蔗糖、葡萄糖、麦芽糖或木糖醇其中一种。
6.如权利要求1所述的清补凉旱藕粉丝，其特征在于，组分中还包括重量比为0.2-0.5份的食用盐。
7.如权利要求1中所述的清补凉旱藕粉丝，其特征在于，旱藕去皮前与直径为1-2cm的石子按重量比1∶0.2-0.6的比例加入清洗笼中，不断翻滚并同时使用自来水冲洗20-40min。
8.如权利要求1中所述的清补凉旱藕粉丝，其特征在于，所述的缝隙的厚度为0.5-2mm。
9.如权利要求1中所述的清补凉旱藕粉丝，其特征在于，所述的坊布架设在传送带上，所述传送带的传送速度为3-5m/min。
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| CN104770649A (zh) * | 2015-03-24 | 2015-07-15 | 桐城市永锦建筑工程有限公司 | 一种芦荟美容营养米粉及其制备方法 |
| CN105533654A (zh) * | 2015-12-10 | 2016-05-04 | 张友兰 | 一种保健粉丝及其制备方法 |
| CN107440081A (zh) * | 2016-05-30 | 2017-12-08 | 李平 | 一种莲藕营养粉丝及其制备方法 |
| CN106307521A (zh) * | 2016-10-09 | 2017-01-11 | 蕉岭观远生物科技有限公司 | 一种清补凉保健食品及其制备方法 |
| CN106722515A (zh) * | 2016-11-23 | 2017-05-31 | 广西大学 | 一种旱藕粉丝的生产工艺 |
| CN108208770A (zh) * | 2018-01-18 | 2018-06-29 | 广西马山县壮香缘食品有限公司 | 旱藕粉丝自动生产控制系统 |
| CN108244558A (zh) * | 2018-01-18 | 2018-07-06 | 广西马山县壮香缘食品有限公司 | 一种旱藕粉丝连续生产系统 |
| CN109674032A (zh) * | 2018-12-12 | 2019-04-26 | 宜宾市顶古山薯业有限公司 | 一种无明矾藕粉条及其生产工艺 |
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| CN1110521A (zh) * | 1994-04-18 | 1995-10-25 | 昆明市宜良制粉厂 | 菜素粉丝及加工工艺 |
| CN1535598A (zh) * | 2003-04-07 | 2004-10-13 | 吴凤锷 | 一种方便粉丝及其制造方法 |
| CN102415538A (zh) * | 2011-12-09 | 2012-04-18 | 谭美才 | 旱藕粉丝的制备方法 |
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