CN104207061A - 一种速煮紫甘薯的制作方法 - Google Patents
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 41
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 6
- 238000010411 cooking Methods 0.000 title abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000001035 drying Methods 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000012545 processing Methods 0.000 claims abstract description 5
- 235000013305 food Nutrition 0.000 claims abstract description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 241001330002 Bambuseae Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000005453 pelletization Methods 0.000 claims description 5
- 230000009286 beneficial effect Effects 0.000 claims description 4
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 238000010410 dusting Methods 0.000 claims description 3
- 230000003647 oxidation Effects 0.000 claims description 3
- 238000007254 oxidation reaction Methods 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 235000004976 Solanum vernei Nutrition 0.000 abstract description 2
- 241000352057 Solanum vernei Species 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 230000001502 supplementing effect Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 206010051986 Pneumatosis Diseases 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
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- 238000004140 cleaning Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
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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
- 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
-
- 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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- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种速煮紫甘薯的制作方法,属于食品加工技术领域。其特征在于:采用原料去皮、切粒、蒸熟、铺盘、干燥、成品的加工工艺流程。本发明产品呈淡黄色半透明粒状,用水泡就能吸水胀大,恢复成熟紫甘薯状,口味甜美,益气健脾,养阴补肾,解决了鲜紫甘薯不易贮藏,经济价值低的问题,实现了对紫甘薯原料的综合利用,具有良好的经济效益。
Description
技术领域
本发明涉及一种食品加工方法,尤其是涉及一种速煮紫甘薯的制作方法。
背景技术
紫甘薯富含硒和铁是人体抗疲劳、抗衰老、补血的必要元素,特别是硒被称为“抗癌大王”,易被人体吸收,可留在血清中,修补心肌,增强机体免疫力,清除体内自由基,抑制癌细胞中DNA的合成和癌细胞的分裂与生长,预防胃癌、肝癌等癌病的发生。紫薯富含纤维素,可促进肠胃蠕动,清理肠腔内滞留的粘液、积气和腐败物,排出粪便中的有毒物质和致癌物质,保持大便畅通,改善消化道环境,防止胃肠道疾病的发生。
鲜紫甘薯不耐贮藏,通常直接食用,其经济价值较低,加工速煮紫甘薯可实现对紫甘薯原料的综合利用,提高其附加值,帮助农民脱贫致富。
发明内容
本发明的目的是提供一种速煮紫甘薯的制作方法。解决新鲜紫甘薯不易贮藏的问题,便于对紫甘薯原料进行综合利用。
本发明解决其技术问题所采取的技术方案是:
一种速煮紫甘薯的制作方法,其特征在于:采用原料去皮、切粒、蒸熟、铺盘、干燥、成品的加工工艺流程,具体操作步骤为:
(1)原料去皮:选用新鲜紫甘薯作为原料,用清水清洗掉泥沙,然后用碱液去皮,紫甘薯皮干燥后质地坚实,不易吸水,且皮肉含有很多色素,若不去除会影响成品色泽和复水速度,紫甘薯去皮后应立即浸泡于水中,以防褐变;
(2)切粒:将紫甘薯用刀切成粒状以利于蒸熟、干燥和吸水胀大,颗粒大小以0.5-1cm为宜,切好后的薯粒亦立即浸泡于水中,以防氧化变色;
(3)蒸熟:将紫甘薯粒从水中取出沥干,平铺在蒸笼中蒸煮至熟透而不太烂为度;
(4)铺盘:将蒸煮的紫甘薯粒趁热松开来,平铺在竹盘中,以便干燥,竹盘要编成细筛状,上下通风,使紫甘薯易于干燥,铺盘操作应注意使紫甘薯铺得均匀,不能有粘块,否则干燥速率不一致,干燥时间要延长;
(5)干燥:要求为高温快速干燥,干燥时应加强通风,温度为80~85℃,干燥时间为3-4小时,使水分达10-15%,即为成品。
有益效果:本发明产品呈淡黄色半透明粒状,用水泡就能吸水胀大,恢复成熟紫甘薯状,口味甜美,益气健脾,养阴补肾,降胆固醇,护肤美容,解决了鲜紫甘薯不易贮藏,经济价值低的问题,实现了对紫甘薯原料的综合利用,具有良好的经济效益。
具体实施方式
实施例1:
一种速煮紫甘薯的制作方法,具体操作步骤为:
(1)原料去皮:选用新鲜紫甘薯作为原料,用清水清洗掉泥沙,然后用碱液去皮,紫甘薯皮干燥后质地坚实,不易吸水,且皮肉含有很多色素,若不去除会影响成品色泽和复水速度,紫甘薯去皮后应立即浸泡于水中,以防褐变;
(2)切粒:将紫甘薯用刀切成粒状以利于蒸熟、干燥和吸水胀大,颗粒大小以0.8cm为宜,切好后的薯粒亦立即浸泡于水中,以防氧化变色;
(3)蒸熟:将紫甘薯粒从水中取出沥干,平铺在蒸笼中蒸煮至熟透而不太烂为度;
(4)铺盘:将蒸煮的紫甘薯粒趁热松开来,平铺在竹盘中,以便干燥,竹盘要编成细筛状,上下通风,使紫甘薯易于干燥,铺盘操作应注意使紫甘薯铺得均匀,不能有粘块,否则干燥速率不一致,干燥时间要延长;
(5)干燥:要求为高温快速干燥,干燥时应加强通风,温度为85℃,干燥时间为3.5小时,使水分达12.5%;
(6)后处理:经粉碎、灭菌、包装即为成品。
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)
1.一种速煮紫甘薯的制作方法,其特征在于:采用原料去皮、切粒、蒸熟、铺盘、干燥、成品的加工工艺流程,具体操作步骤为:
(1)原料去皮:选用新鲜紫甘薯作为原料,用清水清洗掉泥沙,然后用碱液去皮,去皮后应立即浸泡于水中,以防褐变;
(2)切粒:将紫甘薯用刀切成粒状以利于蒸熟、干燥和吸水胀大,颗粒大小以0.5-1cm为宜,切好后的薯粒亦立即浸泡于水中,以防氧化变色;
(3)蒸熟:将紫甘薯粒从水中取出沥干,平铺在蒸笼中蒸煮至熟透而不太烂为度;
(4)铺盘:将蒸煮的紫甘薯粒趁热松开来,平铺在竹盘中,以便干燥,竹盘要编成细筛状,上下通风,使紫甘薯易于干燥,铺盘操作应注意使紫甘薯铺得均匀;
(5)干燥:要求为高温快速干燥,干燥时应加强通风,温度为80~85℃,干燥时间为3-4小时,使水分达10-15%,即为成品。
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104431868A (zh) * | 2014-12-29 | 2015-03-25 | 天津贝罗尼生物科技有限公司 | 一种富含花青素的紫薯休闲食品的制备方法 |
CN105053903A (zh) * | 2015-07-26 | 2015-11-18 | 江荧 | 一种速煮风味山药的加工工艺 |
CN105124487A (zh) * | 2015-07-28 | 2015-12-09 | 葛昌富 | 一种速煮风味马铃薯的加工工艺 |
CN105146399A (zh) * | 2015-07-23 | 2015-12-16 | 高广军 | 一种多味速煮甘薯的加工方法 |
CN105266091A (zh) * | 2015-10-30 | 2016-01-27 | 韩浩 | 一种复合保健洋姜粒的加工方法 |
CN105394648A (zh) * | 2015-10-22 | 2016-03-16 | 高磊 | 一种速煮风味莲藕的加工方法 |
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CN103053967A (zh) * | 2013-02-06 | 2013-04-24 | 湖南农业大学 | 一种烤红薯风味的红薯速冻调理制品及其加工方法 |
CN103238802A (zh) * | 2013-04-10 | 2013-08-14 | 李星明 | 一种红薯片 |
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Patent Citations (2)
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CN103053967A (zh) * | 2013-02-06 | 2013-04-24 | 湖南农业大学 | 一种烤红薯风味的红薯速冻调理制品及其加工方法 |
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Non-Patent Citations (1)
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104431868A (zh) * | 2014-12-29 | 2015-03-25 | 天津贝罗尼生物科技有限公司 | 一种富含花青素的紫薯休闲食品的制备方法 |
CN105146399A (zh) * | 2015-07-23 | 2015-12-16 | 高广军 | 一种多味速煮甘薯的加工方法 |
CN105053903A (zh) * | 2015-07-26 | 2015-11-18 | 江荧 | 一种速煮风味山药的加工工艺 |
CN105124487A (zh) * | 2015-07-28 | 2015-12-09 | 葛昌富 | 一种速煮风味马铃薯的加工工艺 |
CN105394648A (zh) * | 2015-10-22 | 2016-03-16 | 高磊 | 一种速煮风味莲藕的加工方法 |
CN105266091A (zh) * | 2015-10-30 | 2016-01-27 | 韩浩 | 一种复合保健洋姜粒的加工方法 |
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