CN104366187A - 一种柚皮膨化粉丝及其加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种柚皮膨化粉丝及其加工方法,其由以下原料制成:红薯淀粉、柚皮、奇雅子、牛肉膏、火龙果皮、豆渣、藤茶、山楂叶、柳叶腊梅、葛花、车前籽壳、薄叶鼠李、金缕梅、牛膝草、小苏打、可可粉、营养添加剂、柠檬醋、沙棘籽油、食盐、红石榴糖浆。本发明制得的柚皮膨化粉丝,工艺简单易操作,膨化处理,增长保质期,同时容易熟化食用,融合柚皮香味,能够提神开胃,配方搭配合理,营养丰富均衡,口感香甜爽口,同时添加多种中药成分,具有消积通便、开胃散郁、利尿排毒等作用,能够促进机体代谢,帮助恢复胃口,消化脂肪。
Description
技术领域
本发明涉及一种柚皮膨化粉丝及其加工方法,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柚皮膨化粉丝及其加工方法,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:
一种柚皮膨化粉丝,由下述重量份的原料制成:
红薯淀粉120-150、柚皮15-25、奇雅子10-15、牛肉膏2-4、火龙果皮10-14、豆渣30-35、藤茶5-8、山楂叶2-3、柳叶腊梅2-3、葛花1-2、车前籽壳3-5、薄叶鼠李1-2、金缕梅1-2、牛膝草1-2、小苏打0.4-0.6、可可粉1-2、营养添加剂8-10、柠檬醋10-15、沙棘籽油5-8、食盐1-2、红石榴糖浆12-18;
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。
所述的柚皮膨化粉丝的加工方法,包括以下步骤:
(1)、将山楂叶、柳叶腊梅、葛花、车前籽壳、薄叶鼠李、金缕梅、牛膝草粉碎至10-20目,加水煎煮,过滤去渣,滤液浓缩至膏状,得保健膏;
(2)、将新鲜柚皮去除油胞层,放入沸水中浸润5-8分钟,捞出切制成薄片,放入冷水浸泡12-24小时,每6小时换水一次,合并浸泡液待用,将火龙果皮冲洗干净,切制成丝,与柚皮薄片、柠檬醋揉拌均匀,隔水焖润至熟软,加入红石榴糖浆搅拌成细滑泥状,得果皮糖浆;
(3)、将豆渣放入所述浸泡液中搅拌均匀,加热煮沸,过滤去液,热风烘干,与奇雅子一并研磨成粉,放入沙棘籽油锅内,炒制熟香,再精磨至180-220目,得熟香粉;
(4)、将藤茶加入15-20倍温度为95-100℃的水中浸提8-15分钟,过滤去渣,滤液浓缩至原体积30-40%,得茶香浓缩液,在60-70℃保温,待用;
(5)、将红薯淀粉加入保温茶香浓缩液搅拌调匀,加入保健膏、果皮糖浆、熟香粉及其他剩余原料,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10-15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-12~-10℃,缓慢降温至完全冻结,再放入20-30℃清水中解冻后拉搓散开,捞出沥干,送入干燥机在45-60℃下干燥至粉丝含水量为20-30%,每10-15厘米剪断,再送入膨化机膨化,分袋、包装,即得。
本发明的有益效果:
本发明制得的柚皮膨化粉丝,工艺简单易操作,膨化处理,增长保质期,同时容易熟化食用,融合柚皮香味,能够提神开胃,配方搭配合理,营养丰富均衡,口感香甜爽口,同时添加多种中药成分,具有消积通便、开胃散郁、利尿排毒等作用,能够促进机体代谢,帮助恢复胃口,消化脂肪。
具体实施方式
一种柚皮膨化粉丝,由下述重量(斤)的原料制成:
红薯淀粉150、柚皮25、奇雅子15、牛肉膏4、火龙果皮14、豆渣35、藤茶8、山楂叶3、柳叶腊梅3、葛花2、车前籽壳5、薄叶鼠李3、金缕梅3、牛膝草3、小苏打0.6、可可粉2、营养添加剂10、柠檬醋15、沙棘籽油8、食盐2、红石榴糖浆18;
所述的营养添加剂由以下重量(斤)的原料组成:磷虾油33、天贝40、南瓜子粉10、盐藻粉2、牡丹籽饼粕660、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50℃下静置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。
所述的柚皮膨化粉丝的加工方法,包括以下步骤:
(1)、将山楂叶、柳叶腊梅、葛花、车前籽壳、薄叶鼠李、金缕梅、牛膝草粉碎至20目,加水煎煮,过滤去渣,滤液浓缩至膏状,得保健膏;
(2)、将新鲜柚皮去除油胞层,放入沸水中浸润5-8分钟,捞出切制成薄片,放入冷水浸泡24小时,每6小时换水一次,合并浸泡液待用,将火龙果皮冲洗干净,切制成丝,与柚皮薄片、柠檬醋揉拌均匀,隔水焖润至熟软,加入红石榴糖浆搅拌成细滑泥状,得果皮糖浆;
(3)、将豆渣放入所述浸泡液中搅拌均匀,加热煮沸,过滤去液,热风烘干,与奇雅子一并研磨成粉,放入沙棘籽油锅内,炒制熟香,再精磨至220目,得熟香粉;
(4)、将藤茶加入20倍温度为100℃的水中浸提15分钟,过滤去渣,滤液浓缩至原体积30%,得茶香浓缩液,在60℃保温,待用;
(5)、将红薯淀粉加入保温茶香浓缩液搅拌调匀,加入保健膏、果皮糖浆、熟香粉及其他剩余原料,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-12℃,缓慢降温至完全冻结,再放入30℃清水中解冻后拉搓散开,捞出沥干,送入干燥机在60℃下干燥至粉丝含水量30%,每15厘米剪断,再送入膨化机膨化,分袋、包装,即得。
Claims (2)
1.一种柚皮膨化粉丝,其特征在于是由下述重量份的原料制成:
红薯淀粉120-150、柚皮15-25、奇雅子10-15、牛肉膏2-4、火龙果皮10-14、豆渣30-35、藤茶5-8、山楂叶2-3、柳叶腊梅2-3、葛花1-2、车前籽壳3-5、薄叶鼠李1-2、金缕梅1-2、牛膝草1-2、小苏打0.4-0.6、可可粉1-2、营养添加剂8-10、柠檬醋10-15、沙棘籽油5-8、食盐1-2、红石榴糖浆12-18;
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所述的柚皮膨化粉丝的加工方法,其特征在于包括以下步骤:
(1)、将山楂叶、柳叶腊梅、葛花、车前籽壳、薄叶鼠李、金缕梅、牛膝草粉碎至10-20目,加水煎煮,过滤去渣,滤液浓缩至膏状,得保健膏;
(2)、将新鲜柚皮去除油胞层,放入沸水中浸润5-8分钟,捞出切制成薄片,放入冷水浸泡12-24小时,每6小时换水一次,合并浸泡液待用,将火龙果皮冲洗干净,切制成丝,与柚皮薄片、柠檬醋揉拌均匀,隔水焖润至熟软,加入红石榴糖浆搅拌成细滑泥状,得果皮糖浆;
(3)、将豆渣放入所述浸泡液中搅拌均匀,加热煮沸,过滤去液,热风烘干,与奇雅子一并研磨成粉,放入沙棘籽油锅内,炒制熟香,再精磨至180-220目,得熟香粉;
(4)、将藤茶加入15-20倍温度为95-100℃的水中浸提8-15分钟,过滤去渣,滤液浓缩至原体积30-40%,得茶香浓缩液,在60-70℃保温,待用;
(5)、将红薯淀粉加入保温茶香浓缩液搅拌调匀,加入保健膏、果皮糖浆、熟香粉及其他剩余原料,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10-15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-12~-10℃,缓慢降温至完全冻结,再放入20-30℃清水中解冻后拉搓散开,捞出沥干,送入干燥机在45-60℃下干燥至粉丝含水量为20-30%,每10-15厘米剪断,再送入膨化机膨化,分袋、包装,即得。
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