CN104351611A - 一种胡萝卜红薯粉丝及其加工方法 - Google Patents
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Abstract
本发明公开了一种胡萝卜红薯粉丝及其加工方法,其由以下重量份的原料制成:红薯60-100、胡萝卜40-60、黑土豆20-40、粳米20-25、松子仁14-16、金雀花2-3、杜仲雄花1-2、沙棘叶2-3、垂盆草2-3、白梅花2-3、枸杞叶2-3、碟清草1-2、结香花1-2、蚕蛹蛋白1-2、五味子花粉1-2、木薯淀粉30-40、红枣醋适量、营养添加剂8-12。本发明制得的胡萝卜红薯粉丝,添加胡萝卜、黑土豆等原料,富含维C、膳食纤维、花青素等营养成分,营养丰富均衡,能够提高人体免疫功能,添加多种具有健脾补肾、消炎抗菌、护肝排毒、清肝明目等功能中药成分,有效调节生体机能,提高抗病体质。
Description
技术领域
本发明涉及一种胡萝卜红薯粉丝及其加工方法,属于食品加工技术领域。
背景技术
粉丝是我国的传统食品之一,由于其口感柔润嫩滑,爽口宜人,因此深受人们的喜爱。目前,市面上生产的粉丝主要是利用红薯、马铃薯、绿豆、豌豆、玉米等植物原料中淀粉制备,其主要成分是碳水化合物,由于原料组成单一,营养不高,不能满足现代人对食品的营养结构平衡且具有调节机体功能作用的要求,
本发明从粉丝的风味、营养、保健方面出发,开发一种复合营养保健粉丝,营养均衡且增强保健功能,满足市场需求。
发明内容
本发明的目的在于提供一种胡萝卜红薯粉丝及其加工方法,迎合更多消费者的需要。
为实现上述目的,本发明采用的技术方案如下:
一种胡萝卜红薯粉丝,由下述重量份的原料制成:
红薯60-100、胡萝卜40-60、黑土豆20-40、粳米20-25、松子仁14-16、金雀花2-3、杜仲雄花1-2、沙棘叶2-3、垂盆草2-3、白梅花2-3、枸杞叶2-3、碟清草1-2、结香花1-2、蚕蛹蛋白1-2、五味子花粉1-2、木薯淀粉30-40、红枣醋适量、营养添加剂8-12;
所述的营养添加剂由以下重量份的原料组成:磷虾油2-3、天贝25-40、南瓜子粉8-10、盐藻粉1-2、牡丹籽饼粕40-60、玛卡粉1-2、甜椒10-15、火龙果泥10-15、乌枣10-12、小麦胚芽粉20-40、薏仁油适量、菊花酒适量;
所述的营养添加剂的的制备方法为:a、取经除杂去皮牡丹籽压榨去油得到牡丹籽饼粕,加水冲洗干净,用胶磨机加适量水磨制成浆,再加入浆液60-80%的菊花酒,密封静置8-12小时,压滤去渣,得浸提液;b、将乌枣去蒂去核,与洗净甜椒放入果浆机,加入1-2倍水打制成浆,加热煮沸4-8分钟,得果浆;c、将天贝冷冻破碎研磨成粉,与浸提液、果浆及薏仁油以外的其他剩余原料混合均匀,在30-50℃下静置2-4小时,再文火熬煮至稠状,加入2-4%的薏仁油搅拌成稠滑泥状,经挤压、膨化、烘干、粉碎,即得。
所述的胡萝卜红薯粉丝的加工方法,包括以下步骤:
(1)、将金雀花、杜仲雄花、沙棘叶、垂盆草、白梅花、枸杞叶、碟清草、结香花混合破碎,加入破碎颗粒重量10-15倍水煎煮2-3小时,过滤去渣,滤液浓缩至原体积的40-60%,冷却至常温,与1-2倍红枣醋混合均匀,得保健醋液;
(2)、将红薯、胡萝卜、黑土豆分别处理洗净,得到净肉部分擦制成丝,与保健醋液揉拌均匀,静置30-60分钟,再入笼蒸制熟透,打制成浆,得混合浆;
(3)、将粳米、松子仁加水浸泡5-8小时,捞出沥干,加1-2倍水胶磨成浆,煮沸10-15分钟,得米仁浆;
(4)、将木薯淀粉加入1-2倍温度为70-80℃的水中搅拌成糊状,与混合浆、米仁浆及其他剩余原料混合均匀,放入揉粉机内揉拌至稠滑而不黏,再放入自熟型粉丝机,挤出成丝,落入沸水煮至8-15秒,拉出粉丝放入冷水浸制冷却,脱水沥干放入冷库冷藏,冷冻温度为-8~-6℃,缓慢降温至完全冻结,再放入20-30℃清水中解冻后拉搓散开,送入干燥机在40-60℃下干燥至粉丝含水量为6-10%,分袋、包装,即得。
本发明的有益效果:
本发明制得的胡萝卜红薯粉丝,添加胡萝卜、黑土豆等原料,富含维C、膳食纤维、花青素等营养成分,营养丰富均衡,能够提高人体免疫功能,添加多种具有健脾补肾、消炎抗菌、护肝排毒、清肝明目等功能中药成分,有效调节生体机能,提高抗病体质。
具体实施方式
一种胡萝卜红薯粉丝,由下述重量(斤)的原料制成:
红薯100、胡萝卜60、黑土豆40、粳米25、松子仁16、金雀花3、杜仲雄花2、沙棘叶3、垂盆草3、白梅花3、枸杞叶3、碟清草2、结香花2、蚕蛹蛋白2、五味子花粉2、木薯淀粉40、红枣醋适量、营养添加剂12;
所述的营养添加剂由以下重量(斤)的原料组成:磷虾油3、天贝40、南瓜子粉10、盐藻粉2、牡丹籽饼粕60、玛卡粉2、甜椒15、火龙果泥15、乌枣12、小麦胚芽粉40、薏仁油适量、菊花酒适量;
所述的营养添加剂的的制备方法为:a、取经除杂去皮牡丹籽压榨去油得到牡丹籽饼粕,加水冲洗干净,用胶磨机加适量水磨制成浆,再加入浆液80%的菊花酒,密封静置12小时,压滤去渣,得浸提液;b、将乌枣去蒂去核,与洗净甜椒放入果浆机,加入2倍水打制成浆,加热煮沸8分钟,得果浆;c、将天贝冷冻破碎研磨成粉,与浸提液、果浆及薏仁油以外的其他剩余原料混合均匀,在40℃下静置4小时,再文火熬煮至稠状,加入4%的薏仁油搅拌成稠滑泥状,经挤压、膨化、烘干、粉碎,即得。
所述的胡萝卜红薯粉丝的加工方法,包括以下步骤:
(1)、将金雀花、杜仲雄花、沙棘叶、垂盆草、白梅花、枸杞叶、碟清草、结香花混合破碎,加入破碎颗粒重量15倍水煎煮3小时,过滤去渣,滤液浓缩至原体积的45%,冷却至常温,与2倍红枣醋混合均匀,得保健醋液;
(2)、将红薯、胡萝卜、黑土豆分别处理洗净,得到净肉部分擦制成丝,与保健醋液揉拌均匀,静置60分钟,再入笼蒸制熟透,打制成浆,得混合浆;
(3)、将粳米、松子仁加水浸泡8小时,捞出沥干,加2倍水胶磨成浆,煮沸15分钟,得米仁浆;
(4)、将木薯淀粉加入2倍温度为70℃的水中搅拌成糊状,与混合浆、米仁浆及其他剩余原料混合均匀,放入揉粉机内揉拌至稠滑而不黏,再放入自熟型粉丝机,挤出成丝,落入沸水煮至15秒,拉出粉丝放入冷水浸制冷却,脱水沥干放入冷库冷藏,冷冻温度为-8℃,缓慢降温至完全冻结,再放入30℃清水中解冻后拉搓散开,送入干燥机在60℃下干燥至粉丝含水量为10%,分袋、包装,即得。
Claims (2)
1.一种胡萝卜红薯粉丝,其特征在于是由下述重量份的原料制成:
红薯60-100、胡萝卜40-60、黑土豆20-40、粳米20-25、松子仁14-16、金雀花2-3、杜仲雄花1-2、沙棘叶2-3、垂盆草2-3、白梅花2-3、枸杞叶2-3、碟清草1-2、结香花1-2、蚕蛹蛋白1-2、五味子花粉1-2、木薯淀粉30-40、红枣醋适量、营养添加剂8-12;
所述的营养添加剂由以下重量份的原料组成:磷虾油2-3、天贝25-40、南瓜子粉8-10、盐藻粉1-2、牡丹籽饼粕40-60、玛卡粉1-2、甜椒10-15、火龙果泥10-15、乌枣10-12、小麦胚芽粉20-40、薏仁油适量、菊花酒适量;
所述的营养添加剂的的制备方法为:a、取经除杂去皮牡丹籽压榨去油得到牡丹籽饼粕,加水冲洗干净,用胶磨机加适量水磨制成浆,再加入浆液60-80%的菊花酒,密封静置8-12小时,压滤去渣,得浸提液;b、将乌枣去蒂去核,与洗净甜椒放入果浆机,加入1-2倍水打制成浆,加热煮沸4-8分钟,得果浆;c、将天贝冷冻破碎研磨成粉,与浸提液、果浆及薏仁油以外的其他剩余原料混合均匀,在30-50℃下静置2-4小时,再文火熬煮至稠状,加入2-4%的薏仁油搅拌成稠滑泥状,经挤压、膨化、烘干、粉碎,即得。
2.一种如权利要求1所述的胡萝卜红薯粉丝的加工方法,其特征在于包括以下步骤:
(1)、将金雀花、杜仲雄花、沙棘叶、垂盆草、白梅花、枸杞叶、碟清草、结香花混合破碎,加入破碎颗粒重量10-15倍水煎煮2-3小时,过滤去渣,滤液浓缩至原体积的40-60%,冷却至常温,与1-2倍红枣醋混合均匀,得保健醋液;
(2)、将红薯、胡萝卜、黑土豆分别处理洗净,得到净肉部分擦制成丝,与保健醋液揉拌均匀,静置30-60分钟,再入笼蒸制熟透,打制成浆,得混合浆;
(3)、将粳米、松子仁加水浸泡5-8小时,捞出沥干,加1-2倍水胶磨成浆,煮沸10-15分钟,得米仁浆;
(4)、将木薯淀粉加入1-2倍温度为70-80℃的水中搅拌成糊状,与混合浆、米仁浆及其他剩余原料混合均匀,放入揉粉机内揉拌至稠滑而不黏,再放入自熟型粉丝机,挤出成丝,落入沸水煮至8-15秒,拉出粉丝放入冷水浸制冷却,脱水沥干放入冷库冷藏,冷冻温度为-8~-6℃,缓慢降温至完全冻结,再放入20-30℃清水中解冻后拉搓散开,送入干燥机在40-60℃下干燥至粉丝含水量为6-10%,分袋、包装,即得。
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