CN104082697A - 一种冷冻甘薯片的制作方法 - Google Patents
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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
- 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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Abstract
本发明公开了一种冷冻甘薯片的制作方法,属于食品加工领域。其特征在于:采用原料的选择、清洗、浸泡、清洗、切片、漂白、烫煮、冷风冷却、冷冻、包装、成品冷藏的加工工艺流程。有益效果:本发明产品松软可口,别具风味,具有浓郁的甘薯风味。本产品有利于提高人体免疫力,维持和调节人体功能,还具有预防骨质疏松、抗衰老、防止动脉硬化的功效,是一种有开发前景的小食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种冷冻甘薯片的制作方法。
背景技术
甘薯,绕草质藤本,属一年生或多年生蔓生草本,又名山芋、红芋、番薯、红薯、白薯、地瓜、红苕,因地区不同而有不同的名称。其蔓细长,茎匍匐地面,块根,通过无氧呼吸产生乳酸;皮色发白或发红,肉大多为黄白色,但也有紫色,除了食用外,还可以作为制糖和酿酒的原料。
甘薯的作用:1.增强免疫功能:红薯含有大量黏液蛋白,能够防止肝脏和肾脏结缔组织萎缩,提高机体免疫力,预防胶原病发生;红薯中所含的矿物质对于维持和调节人体功能,起着十分重要的作用;所含的钙和镁,可以预防骨质疏松;2. 防癌抗癌:红薯中含有一种抗癌物质,能够防治结肠癌和乳腺癌;此外,红薯还具有消除活性氧的作用,活性氧是诱发癌症的原因之一,故红薯抑制癌细胞增殖的作用十分明显;3.抗衰老、防止动脉硬化:红薯所含黏液蛋白能保持血管壁的弹性,防止动脉粥样硬化的发生;红薯中的绿原酸,可抑制黑色素的产生,防止雀班和老人斑的出现;红著还能抑制肌肤老化,保持肌肤弹性,减缓机体的衰老进程。
甘薯在空气中易被氧化,容易变坏,不耐贮藏,用于加工成冷冻甘薯片可实现对甘薯的综合利用,提高其经济价值和营养价值。
发明内容
本发明的目的是解决鲜甘薯不易贮藏的问题,提供一种冷冻甘薯片的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种冷冻甘薯片的制作方法,其特征在于:采用原料的选择、清洗、浸泡、清洗、切片、漂白、烫煮、冷风冷却、冷冻、包装、成品冷藏的加工工艺流程,具体操作步骤为:
(1)原料的选择:选择皮红心白、无霉变、无机械损伤的直径为6-7厘米的细长型甘薯;
(2)清洗、浸泡:用清水洗去甘薯表面的泥土,然后用0.03%的稀盐酸浸泡12分钟,温度保持在18-20℃,使薯块表面颜色更加鲜红,最后再用清水冲去其表面的酸液;
(3)切片、漂白:用刀片将薯块斜切成厚度为0.8cm的椭圆状薯片,立即放入0.3%的亚硫酸钠溶液中漂白15分钟;
(4)烫煮:经漂白的薯片用柠檬酸、钙盐调制成pH为4的沸水中烫煮,煮至八成熟,以使薯皮色泽更加鲜红,薯肉颜色洁白;
(5)冷风冷却:捞出薯片后即刻将其用8-10m∕s流速的冷风冷却,使其温度迅速下降至6-8℃,使薯片表面的水分尽快蒸发掉,以防止其冷冻时相互冻结在一起;
(6)冷冻:将薯片置于零下25℃、有效断面风速为2m∕s的冷冻条件下速冻7-9小时后,即可按一定重量分别装入食品袋,在零下20℃的温度下贮存。
有益效果:本发明产品松软可口,别具风味,具有浓郁的甘薯风味。本产品有利于提高人体免疫力,维持和调节人体功能,还具有预防骨质疏松、抗衰老、防止动脉硬化的功效,是一种有开发前景的小食品。
具体实施方式
实施例1:
一种冷冻甘薯片的制作方法,具体操作步骤为:
(1)原料的选择:选择皮红心白、无霉变、无机械损伤的直径为6-7厘米的细长型甘薯;
(2)清洗、浸泡:用清水洗去甘薯表面的泥土,然后用0.03%的稀盐酸浸泡12分钟,温度保持在18-20℃,使薯块表面颜色更加鲜红,最后再用清水冲去其表面的酸液;
(3)切片、漂白:用刀片将薯块斜切成厚度为0.8cm的椭圆状薯片,立即放入0.3%的亚硫酸钠溶液中漂白15分钟;
(4)烫煮:经漂白的薯片用柠檬酸、钙盐调制成pH为3的沸水中烫煮,加入少许牛奶和蜂蜜,煮至八成熟,以使薯皮色泽更加鲜红,薯肉颜色洁白;
(5)冷风冷却:捞出薯片后即刻将其用8-10m∕s流速的冷风冷却,使其温度迅速下降至6-8℃,使薯片表面的水分尽快蒸发掉,以防止其冷冻时相互冻结在一起;
(6)冷冻:将薯片置于零下25℃、有效断面风速为2m∕s的冷冻条件下速冻7-9小时后,即可按一定重量分别装入食品袋,在零下20℃的温度下贮存。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
实施例2:
一种冷冻甘薯片的制作方法,具体操作步骤为:
(1)原料的选择:选择皮红心白、无霉变、无机械损伤的直径为6-7厘米的细长型甘薯;
(2)清洗、浸泡:用清水洗去甘薯表面的泥土,然后用0.03%的稀盐酸浸泡12分钟,温度保持在18-20℃,使薯块表面颜色更加鲜红,最后再用清水冲去其表面的酸液;
(3)切片、漂白:用刀片将薯块斜切成厚度为0.8cm的椭圆状薯片,立即放入0.5%的亚硫酸钠溶液中漂白10分钟;
(4)烫煮:经漂白的薯片用苹果酸、钙盐、少许柠檬黄调制成pH为4的沸水中烫煮,煮至八成熟,以使薯皮色泽更加鲜红,薯肉颜色洁白;
(5)冷风冷却:捞出薯片后即刻将其用10-12m∕s流速的冷风冷却,使其温度迅速下降至4-6℃,使薯片表面的水分尽快蒸发掉,以防止其冷冻时相互冻结在一起;
(6)冷冻:将薯片置于零下23℃、有效断面风速为2m∕s的冷冻条件下速冻7-9小时后,即可按一定重量分别装入食品袋,在零下20℃的温度下贮存。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种冷冻甘薯片的制作方法,其特征在于:采用原料的选择、清洗、浸泡、清洗、切片、漂白、烫煮、冷风冷却、冷冻、包装、成品冷藏的加工工艺流程,具体操作步骤为:
(1)原料的选择:选择皮红心白、无霉变、无机械损伤的直径为6-7厘米的细长形甘薯;
(2)清洗、浸泡:用清水洗去甘薯表面的泥土,然后用0.03%的稀盐酸浸泡12分钟,温度保持在18-20℃,最后再用清水冲去其表面的酸液;
(3)切片、漂白:用刀片将薯块斜切成厚度为0.8cm的椭圆状薯片,立即放入0.3%的亚硫酸钠溶液中漂白15分钟;
(4)烫煮:经漂白的薯片用柠檬酸、钙盐调制成pH为4的沸水中烫煮,煮至八成熟;
(5)冷风冷却:捞出薯片后即刻将其用8-10m∕s流速的冷风冷却,使其温度迅速下降至6-8℃,使薯片表面的水分尽快蒸发掉,以防止其冷冻时相互冻结在一起;
(6)冷冻:将薯片置于零下25℃、有效断面风速为2m∕s的冷冻条件下速冻7-9小时后,即可按一定重量分别装入食品袋,在零下20℃的温度下贮存。
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Cited By (3)
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CN105028614A (zh) * | 2015-08-26 | 2015-11-11 | 金蓉 | 一种速冻莲藕片的制作工艺 |
CN105124478A (zh) * | 2015-07-28 | 2015-12-09 | 葛昌富 | 一种速冻山药片的制作工艺 |
CN105166740A (zh) * | 2015-07-23 | 2015-12-23 | 高广军 | 一种速冻茄片的制作方法 |
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CN1052771A (zh) * | 1989-12-23 | 1991-07-10 | 福州大学 | 甘薯果脯食品的制作工艺 |
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CN105124478A (zh) * | 2015-07-28 | 2015-12-09 | 葛昌富 | 一种速冻山药片的制作工艺 |
CN105028614A (zh) * | 2015-08-26 | 2015-11-11 | 金蓉 | 一种速冻莲藕片的制作工艺 |
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