CN104351767A - 一种枸杞洋姜风味食品的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种枸杞洋姜风味食品的制作方法，属于食品加工领域。其特征在于：采用枸杞5千克，高筋面粉18千克，玉米面10千克，洋姜10千克，白砂糖20千克，食盐2千克，可可粉500克及适量的大豆油为原料，其加工工艺为原料→拌料→熟化→成型→干燥→油炸膨化→脱油→调味→包装→成品。有益效果：本发明产品色泽微黄，酥脆可口，口感细腻，香味浓郁，具有洋姜鲜香的风味；本产品不仅营养丰富，含有丰富的蛋白质和淀粉，有利于提高人机体免疫功能，增强人体适应调节能力，还可以降低血糖，改善体内的脂肪平衡，是一种不可多得的低热量、低糖、低脂的美味小吃。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种枸杞洋姜风味食品的制作方法。
背景技术
洋姜，又名菊芋，是一种菊科向日葵属宿根性草本植物。秋季开花，长有黄色的小盘花，形如菊，一般用块茎繁殖，其地下块茎富含淀粉、菊糖等果糖多聚物，可以食用，煮食，熬粥，腌制咸菜，晒制洋姜干，还可以作制取淀粉和酒精原料。
洋姜的作用：洋姜有降低血糖的作用，可以促进糖分分解，使过剩糖分转化为热量，改善体内的脂肪平衡，洋姜对血糖具有双向调节作用，一方面可以使糖尿病患者血糖降低，另一方面又能使低血糖病人血糖升高。洋姜含有丰富的菊糖，提炼后具有特殊的保健和抗癌作用；加工成的菊粉作为一种天然功能性食用多糖，具有水溶性膳食纤维和生物活性前体的生理功能，因而已被广泛应用于低热量、低糖、低脂食品中。
枸杞子也叫枸杞果，枸杞枝条生长健壮，花果多，果粒大，产量高，品质好。枸杞多生长在碱性土和砂质壤土，最适合在土层深厚，肥沃的壤土上栽培。枸杞子味甘、性平，具有滋阴补血，益精明目的作用。
枸杞的作用：1、提高人机体免疫功能，增强机体适应调节能力：食用枸杞子可以扶正固本和扶正怯邪，不但增强机体功能，促进健康恢复，而且能提高机体的抗病能力，抵御病邪的侵害。2、具有抗癌作用：枸杞子对癌细胞的生成和扩散有明显的抑制作用，枸杞叶代茶常饮，能显著提高和改善老人、体弱多病者和肿瘤病人的免疫功能和生理功能，具有强壮肌体和延缓衰老的作用。对癌症患者配合化疗，有减轻毒副作用，防止白血球减少，调节免疫功能等疗效。3、有效地延缓衰老：枸杞子为扶正固本，生精补髓、滋阴补肾、益气安神、强身健体、延缓衰老之良药，可以有效地增强各种脏腑功能，能改善大脑功能和对抗自由基的功能，具有明显的延缓衰老的作用。
新鲜的洋姜不易贮藏，用于加工成枸杞洋姜风味食品可实现对洋姜原料的综合利用，食用膨化，且便于储存，提高其经济价值。
发明内容
本发明的目的是解决洋姜不易贮藏的问题，提供一种枸杞洋姜风味食品的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种枸杞洋姜风味食品的制作方法，其特征在于：采用枸杞5千克，高筋面粉18千克，玉米面10千克，洋姜10千克，白砂糖20千克，食盐2千克，可可粉500克及适量的大豆油为原料，其加工工艺为原料→拌料→熟化→成型→干燥→油炸膨化→脱油→调味→包装→成品，具体操作步骤为：
A、原料选择：选取新鲜无杂质的洋姜、枸杞、白砂糖、呈淡黄色透明澄清的大豆油、含氯化钠99.9%的精盐、可可粉、玉米面粉及高筋面粉为原材料；
B、洋姜粉制备：鲜洋姜→去皮→烘干→粉碎过筛→冷藏备用；
C 、膨化食品制作：
a.拌料：按上述配方备料，投入转速6800转∕分的搅拌机，时间46分钟，加水50%；
b.熟化、成型：经双螺杆挤出熟化机熟化，再经过机头的磨具造型，使其大小一致，厚薄均匀；
c.干燥：将成型的坯料在80℃下干燥4-6小时，成为水分达1-3%的干胚料；
d.油炸膨化：将成型品入大豆油锅中，油温120-130℃，油炸时间为5-6秒；
e.脱油：采用低速离心机脱油，转速为3500转∕分，时间10分钟；
f.调味：拌入少许黑胡椒、葱、孜然及芝麻，制得咸香口味；
g.包装：采用复合袋充氮包装，防止成品破碎吸湿。
有益效果：本发明产品色泽微黄，酥脆可口，口感细腻，香味浓郁，具有洋姜鲜香的风味；本产品不仅营养丰富，含有丰富的蛋白质和淀粉，有利于提高人机体免疫功能，增强人体适应调节能力，还可以降低血糖，改善体内的脂肪平衡，是一种不可多得的低热量、低糖、低脂的美味小吃。
具体实施方式
实施例1：
一种枸杞洋姜风味食品的制作方法，具体操作步骤为：
A、原料选择：选取新鲜无杂质的洋姜、食用玉米淀粉、土鸡蛋、纯度为99.9%白糖、呈淡黄色透明澄清的芝麻油、含氯化钠99.5%的精盐及面粉作为原材料；
B、洋姜粉制备：鲜洋姜→去皮→烘干→粉碎过筛→冷藏备用；
C 、膨化食品制作：
a.拌料：按上述配方备料，投入转速6500转∕分的搅拌机，时间10分钟，加水60%；
b.熟化、成型：经双螺杆挤出熟化机熟化，再经过机头的磨具造型，使其大小一致，厚薄均匀；
c.干燥：将成型的坯料在75℃下干燥3-4小时，成为水分达4%-6%的干胚料；
d.油炸膨化：将成型品入花生油锅中，油温210℃，油炸时间为10秒；
e.脱油：采用低速离心机脱油，转速为6000转∕分，时间2分钟；
f.调味：拌入少许花椒油、辣椒粉、味精，制得香辣口味；
g.包装：采用复合袋充氮包装，防止成品破碎吸湿。
实施例2：
一种枸杞洋姜风味食品的制作方法，具体操作步骤为：
A、原料选择：选取新鲜无杂质的洋姜、食用玉米淀粉、纯度为99.9%白糖、呈淡黄色透明澄清的菜籽油、含氯化钠99.5%的精盐及面粉作为原材料；
B、洋姜粉制备：鲜洋姜→去皮→烘干→粉碎过筛→冷藏备用；
C 、膨化食品制作：
a.拌料：按上述配方备料，投入转速8500转∕分的搅拌机，时间8分钟，加水55%；
b.熟化、成型：经双螺杆挤出熟化机熟化，再经过机头的磨具造型，使其大小一致，厚薄均匀；
c.干燥：将成型的坯料在55℃下干燥12小时，成为水分达8%的干胚料；
d.油炸膨化：将成型品入花生油锅中，油温190℃，油炸时间为30秒；
e.脱油：采用低速离心机脱油，转速为3500-4500转∕分，时间6分钟；
f.调味：拌入少许芝麻、胡椒粉、食盐、味精，制得咸香口味；
g.包装：采用复合袋充氮包装，防止成品破碎吸湿。
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)
1.一种枸杞洋姜风味食品的制作方法，其特征在于：采用枸杞5千克，高筋面粉18千克，玉米面粉10千克，洋姜10千克，白砂糖20千克，食盐2千克，可可粉500克及适量的大豆油为原料，其加工工艺为原料→拌料→熟化→成型→干燥→油炸膨化→脱油→调味→包装→成品，具体操作步骤为：
A、原料选择：选取新鲜无杂质的洋姜、枸杞、白砂糖、呈淡黄色透明澄清的大豆油、含氯化钠99.9%的精盐、可可粉、玉米面粉及高筋面粉为原材料；
B、洋姜粉制备：鲜洋姜→去皮→烘干→粉碎过筛→冷藏备用；
C 、膨化食品制作：
a.拌料：按上述配方备料，投入转速6800转∕分的搅拌机，时间46分钟，加水50%；
b.熟化、成型：经双螺杆挤出熟化机熟化，再经过机头的磨具造型，使其大小一致，厚薄均匀；
c.干燥：将成型的坯料在80℃下干燥4-6小时，成为水分达1-3%的干胚料；
d.油炸膨化：将成型品入大豆油锅中，油温120-130℃，油炸时间为5-6秒；
e.脱油：采用低速离心机脱油，转速为3500转∕分，时间10分钟；
f.调味：拌入少许黑胡椒、葱、孜然及芝麻，制得咸香口味；
g.包装：采用复合袋充氮包装，防止成品破碎吸湿。
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| CN113598308A (zh) * | 2021-07-09 | 2021-11-05 | 青岛海军食品与营养创新研究院(青岛特种食品研究院) | 一种具有营养保健功能的洋姜面条的制作方法 |
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| CN113598308A (zh) * | 2021-07-09 | 2021-11-05 | 青岛海军食品与营养创新研究院(青岛特种食品研究院) | 一种具有营养保健功能的洋姜面条的制作方法 |
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