CN104068359B - 甘薯调理食品的制备方法 - 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
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明涉及一种甘薯调理食品的制备方法，其解决了现有甘薯加工方法存在营养成分易丢失、易产生不良风味的技术问题，其对甘薯进行存储、清洗、去皮、与其它物质混合、挂浆、油炸等处理过程，最后速冻制成成品，本发明可广泛应用于食品加工领域。
Description
技术领域
本发明涉及一种食品的制备方法，特别是涉及一种甘薯调理食品的制备方法。
背景技术
甘薯，又称甘红薯、芋头、红蓣、紫蓣、番薯、红薯、山芋、地瓜、线苕、白薯、金薯、甜薯、朱薯、枕薯、红苕等。甘薯中含有多种人体需要的营养物质。每500克甘薯约可产热能635千卡，其中约含蛋白质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，另含有维生素B1、B2、B6与尼克酸、亚油酸等其它成分，其中维生素B1、B2的含量分别比大米高6倍和3倍。特别是甘薯还含有丰富的赖氨酸，而大米、面粉恰恰缺乏赖氨酸。
《本草纲目》、《本草纲目拾遗》等古代文献记载，甘薯有“补虚乏，益气力，健脾胃，强肾阴”的功效，使人“长寿少疾”。还能补中、和血、暖胃、肥五脏等。当代《中华本草》说其：味甘，性平、归脾、肾经；补中和血、益气生津、宽肠胃、通便秘；主治脾虚水肿、疮疡肿毒、肠燥便秘。
甘薯具有的一些保健作用如下:
(1)抗癌作用
饮食中最具有抗癌作用的营养物质是β-胡萝卜素(维生素A前体)、维生素B6和叶酸，而在甘薯中三者含量都比较丰富。一个小甘薯(约2两重)可提供2倍量的人体每天所需维生素Α、三分之一量的每天所需维生素B6和约50微克的叶酸，另外其膳食纤维的含量也高于一碗燕麦粥。β-胡萝卜素和维生素B6的抗氧化作用有助于抵抗氧化应激对遗传物质脱氧核糖核酸(DNA)的损伤，起一定的抗癌作用。常吃甘薯有助于维持人体的正常叶酸水平，体内叶酸含量过低会增加得癌症的风险。甘薯中高含量的膳食纤维有促进胃肠蠕动、预防便秘以及结肠直肠癌的作用。
(2)有益于心脏
甘薯富含钾、β-胡萝卜素、叶酸、维生素B6，这几种成分均有助于预防心血管疾病。钾有助于人体细胞液体和电解质平衡，维持正常血压和心脏功能；β-胡萝卜素有抗脂质氧化、预防动脉粥样硬化的作用；补充叶酸和维生素B6有助于降低血液中高半胱氨酸水平，高半胱氨酸可损伤动脉血管，是心血管疾病的独立危险因素。
(3)抗糖尿病作用
日本的研究人员发现，糖尿病肥胖大鼠在进食白皮甘薯4周、6周后血液中胰岛素水平分别降低了26％、60％，并发现甘薯可有效抑制糖尿病肥胖大鼠口服葡萄糖后血糖水平的升高；进食甘薯也可以降低糖尿病大鼠甘油三酯和游离脂肪酸的水平。研究显示，白皮甘薯有一定的抗糖尿病作用。奥地利维也纳大学的一项临床研究也发现，糖尿病患者在服用白皮甘薯提取物后，其胰岛素敏感性得到改善，有助于控制血糖。
目前，甘薯已被营养学家当作一种药食兼用、营养均衡的食品，它的热量只有同等重量大米所产生热量的三分之一，而且几乎不含脂肪和胆固醇。常吃甘薯有益于人体健康，并有一定减肥功效。甘薯既可作主食，又可当蔬菜，且甘薯被世界卫生组织(WHO)评为13种最佳蔬菜的冠军。甘薯可进行蒸、煮、煎、炸，其吃法众多，一经巧手烹饪，也能成为席上佳肴。另外，甘薯还可进行加工，生产成甘薯制品。
我国甘薯种植面积约为1.5亿亩左右，年产量约1500亿kg(周增学.甘薯的营养价值与保健功能[J].食品与药品，2006，8(8):75-76.)。甘薯由于其高产、低价和高营养，具有广阔的食品开发利用前景。随着健康饮食观念越来越深入人心，天然、营养、休闲、保健类的食品逐渐成为消费的时尚和潮流。
但是，现有的甘薯加工方法比较少，主要为家庭蒸煮、现场烤制等比较原始的加工方法，这些方法无法进行工业化生产；而现有的工厂加工的甘薯制品则改变了甘薯的性状，破坏了其本身的营养及风味，无法满足消费者的需要。
发明内容
本发明针对现有甘薯加工方法存在营养成分易丢失、产生不良风味的技术问题，提供一种能够保留甘薯原有成分、且裹浆保持清香味独特持久、不易变味的甘薯调理食品的制备方法。
本发明提供一种甘薯调理食品的制备方法，其包括以下步骤：
a.将甘薯放到储藏库中储藏10～15天；
b.人工选择无腐烂、无冻伤和无虫伤的甘薯，进行清洗；
c.使用去皮机去皮0.5～1分钟，然后人工修整甘薯的表皮上的斑点处，去除根须，并切除甘薯的两头部分；
d.使用切片机将甘薯切成0.8～1.2cm厚的甘薯片，将重量为甘薯片重量1～4％的果糖、0.05～0.1％的维生素B6、0.005～0.01％的香兰素、0.006～0.01％的薄荷油与甘薯片混合均匀；
e.将重量为甘薯片重量10～20％的小麦粉、7～20％的玉米粉、3～10％的大米粉、0.1～0.3％的膨松剂、20～60％的水混合均匀，制成浆液；
f.将步骤d所得的甘薯片与步骤e所得的浆液混合均匀，得到挂浆甘薯片；
g.将挂浆甘薯片放入油锅中油炸0.5～1分钟；
h.油炸后的甘薯片放入单冻机速冻，在-15～-20℃时包装得到成品；
步骤a中甘薯的储藏温度为15～20℃；步骤b中所选甘薯的直径为3～10cm。
优选地，步骤b中甘薯清洗时使用清洗机进行清洗，清洗时间为2～5分钟。
优选地，所述步骤g中油炸时油温为180℃～190℃。
本发明的有益效果如下：
本发明中的甘薯未经过过多的加工处理，极大的保存了甘薯本身的风味及营养，外层裹浆液油炸不但能增加产品本身的香气及口感，还能保证甘薯本身的风味不改变、营养不流失且加入的薄荷清香持久不挥发。本发明所提供的甘薯原风味的速冻调理食品的制备方法，可进行工业化生产，其产品营养更加全面，风味消费者更易接受、安全方便，是一种适宜现代化快节奏的快餐调理食品。
具体实施方式
实施例1
将甘薯放到15℃的储藏库中储藏15天，在其中选取直径为3～10cm、无腐烂、无虫伤、无冻伤的甘薯10kg，并将甘薯放入清洗机清洗2分钟；将清洗后的甘薯放入去皮机中去皮0.5分钟，取出后人工将表皮上斑点、腐烂及去皮不净的地方修整，去除根须并切除甘薯的两头部分；使用切片机将甘薯切成0.8cm厚的圆片，并将0.1kg的果糖、5g的维生素B6、0.5g的香兰素、0.6g的薄荷油，与甘薯片混合均匀；将小麦粉1kg、玉米粉0.7kg、大米粉0.3kg、膨松剂0.01kg、清水2kg混合均匀，制成浆液；将得到的甘薯片与制成的浆液混合均匀，在190℃油锅中油炸30秒，然后放入单冻机速冻，至产品中心温度为-15℃时包装得成品。
实施例2
将甘薯放到18℃的储藏库中储藏13天，在其中选取直径为3～10cm、无腐烂、无虫伤、无冻伤的甘薯10kg，并将甘薯手工清洗4分钟；将清洗后的甘薯放入去皮机中去皮0.8分钟，取出后手工将表皮上斑点、腐烂及去皮不净的地方修整，去除根须并切除甘薯的两头部分；使用切片机将甘薯切成1cm厚的圆片,并将0.2kg的果糖、7g的维生素B6、0.8g的香兰素、0.8g的薄荷油，与甘薯片混合均匀；将小麦粉1.5kg、玉米粉1.5kg、大米粉0.6kg、膨松剂0.02kg、清水4kg混合均匀，制成浆液；将得到的甘薯片与制成的浆液混合均匀，在185℃油锅中油炸45秒，然后放入单冻机速冻，至产品中心温度为-18℃时包装得成品。
实施例3
将甘薯放到20℃的储藏库中储藏10天，在其中选取直径为3～10cm、无腐烂、无虫伤、无冻伤的甘薯10kg，并将甘薯放入清洗机清洗5分钟；将清洗后的甘薯放入去皮机中去皮1分钟，取出后手工将表皮上斑点、腐烂及去皮不净的地方修整，去除根须并切除甘薯的两头部分；使用切片机将甘薯切成1.2cm厚的圆片,并将0.4kg的果糖、10g的维生素B6、1g的香兰素、1g的薄荷油，与甘薯片混合均匀；将小麦粉2kg、玉米粉2kg、大米粉1kg、膨松剂0.03kg、清水6kg混合均匀，制成浆液；将得到的甘薯片与制成的浆液混合均匀，在180℃油锅中油炸60秒，然后放入单冻机速冻，至产品中心温度为-20℃时包装得成品。
在本甘薯调理食品食用时，速冻的甘薯成品不需解冻，直接放入180～190℃的油锅中油炸5～10分钟或直接在180～190℃烤箱中烤制10～30分钟、又或者用微波炉加热5～10分钟即可，方便快捷。本产品口感香甜可口，不需调味，适宜大部分人的口味。
Claims (3)
1.一种甘薯调理食品的制备方法，其特征是步骤如下：
a.将甘薯放到储藏库中储藏10～15天；
b.人工选择步骤a中储藏的无腐烂、无冻伤和无虫伤的甘薯，进行清洗；
c.使用去皮机去皮0.5～1分钟，然后人工修整甘薯的表皮上的斑点处，去除根须，并切除甘薯的两头部分；
d.使用切片机将甘薯切成0.8～1.2cm厚的甘薯片，将重量为甘薯片重量1～4％的果糖、0.05～0.1％的维生素B6、0.005～0.01％的香兰素、0.006～0.01％的薄荷油与甘薯片混合均匀；
e.将重量为甘薯片重量10～20％的小麦粉、7～20％的玉米粉、3～10％的大米粉、0.1～0.3％的膨松剂、20～60％的水混合均匀，制成浆液；
f.将步骤d所得的甘薯片与步骤e所得的浆液混合均匀，得到挂浆甘薯片；
g.将挂浆甘薯片放入油锅中油炸0.5～1分钟；
h.油炸后的甘薯片放入单冻机速冻，在-15～-20℃时包装得到成品；
步骤a中甘薯的储藏温度为15～20℃；步骤b中所选甘薯的直径为3～10cm。
2.根据权利要求1所述的甘薯调理食品的制备方法，其特征在于步骤b中甘薯清洗时使用清洗机进行清洗，清洗时间为2～5分钟。
3.根据权利要求2所述的甘薯调理食品的制备方法，其特征在于所述步骤g中油炸时油温为180℃～190℃。
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