CN104366358A - 蒲公英保健粉丝及其制作方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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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
本发明公开了一种蒲公英保健粉丝及其制作方法,其组成原料的重量份为:玉米粉15-20、红薯粉60-70、黄豆粉18-25、小麦胚芽粉10-12、蒲公英8-10、苦丁茶4-6、绞股蓝2-3、酸角1-2、豆鼓叶3-5、红茶花2-3、刺玫果3-5、党参1.5-2.5、食盐1-3和菜籽油1.5-2.0;本发明改变了传统粉丝的配方,制备的粉丝营养丰富,配方中的蒲公英含有蒲公英醇、蒲公英素、胆碱、有机酸、菊糖等多种健康营养成分,有利尿、缓泻、退黄疸、利胆等功效,对人体具有很好的保健功能。
Description
技术领域
本发明涉及属于食品加工技术领域,具体涉及一种蒲公英保健粉丝及其制作方法。
背景技术
粉丝是我国的常见食品,因其含有丰富的碳水化合物、膳食纤维、蛋白质、烟酸和钙、镁、铁、钾等矿物质,所以自古以来就受到人们的喜欢,现有的粉丝品种比较单一,一般都是由绿豆、红薯等制成,含有的营养成分也比较单一,不能满足人们对粉丝营养多元化的需求,而且也限制了粉丝的各种做法。
发明内容
本发明的目的在于提供一种蒲公英保健粉丝及其制作方法。
本发明的技术方案如下:
蒲公英保健粉丝,其组成原料的重量份为:玉米粉15-20、红薯粉60-70、黄豆粉18-25、小麦胚芽粉10-12、蒲公英8-10、苦丁茶4-6、绞股蓝2-3、酸角1-2、豆鼓叶3-5、红茶花2-3、刺玫果3-5、党参1.5-2.5、食盐1-3和菜籽油1.5-2.0。
蒲公英保健粉丝,其组成原料的重量份为:玉米粉18、红薯粉65、黄豆粉20、小麦胚芽粉11、蒲公英9、苦丁茶5、绞股蓝2.5、酸角1.5、豆鼓叶4、红茶花2.5、刺玫果4、党参2、食盐2和菜籽油1.8。
蒲公英保健粉丝的制作方法,包括以下步骤:
(1)按组成原料的重量份称取各原料,先将玉米粉、红薯粉、黄豆粉和小麦胚芽粉搅拌混合均匀,备用;
(2)称取蒲公英、苦丁茶、绞股蓝、酸角、豆鼓叶、红茶花、刺玫果和党参;洗净,粉碎至20-50目的粗粉,加入粗粉重量5-10倍的纯净水,打浆,压榨,得压榨液,减压浓缩,喷雾干燥过100 目筛,得混合粉末;
(3)合并步骤(1)和步骤(2)的原料,加入食盐和菜籽油,搅拌混合均匀,然后泵入漏粉机漏成条状,并切断,得到粉丝条,然后将粉丝条在98-100℃的环境下预蒸3-5 分钟,得到熟粉丝;
(4)将熟粉丝自然冷却后送入冷库进行冷冻处理,冷库内温度在0-20℃,冷冻10-12 小时后取出;最后自然晾干得到成品粉丝即可。
本发明的优点:
本发明改变了传统粉丝的配方,制备的粉丝营养丰富,配方中的蒲公英含有蒲公英醇、蒲公英素、胆碱、有机酸、菊糖等多种健康营养成分,有利尿、缓泻、退黄疸、利胆等功效,对人体具有很好的保健功能。
具体实施方式
实施例1:蒲公英保健粉丝,其组成原料的重量份(g)为:玉米粉18、红薯粉65、黄豆粉20、小麦胚芽粉11、蒲公英9、苦丁茶5、绞股蓝2.5、酸角1.5、豆鼓叶4、红茶花2.5、刺玫果4、党参2、食盐2和菜籽油1.8。
蒲公英保健粉丝的制作方法,包括以下步骤:
(1)按组成原料的重量份称取各原料,先将玉米粉、红薯粉、黄豆粉和小麦胚芽粉搅拌混合均匀,备用;
(2)称取蒲公英、苦丁茶、绞股蓝、酸角、豆鼓叶、红茶花、刺玫果和党参;洗净,粉碎至20-50目的粗粉,加入粗粉重量5-10倍的纯净水,打浆,压榨,得压榨液,减压浓缩,喷雾干燥过100 目筛,得混合粉末;
(3)合并步骤(1)和步骤(2)的原料,加入食盐和菜籽油,搅拌混合均匀,然后泵入漏粉机漏成条状,并切断,得到粉丝条,然后将粉丝条在98-100℃的环境下预蒸3-5 分钟,得到熟粉丝;
(4)将熟粉丝自然冷却后送入冷库进行冷冻处理,冷库内温度在0-20℃,冷冻10-12 小时后取出;最后自然晾干得到成品粉丝即可。
Claims (3)
1.一种蒲公英保健粉丝,其特征在于其组成原料的重量份为:玉米粉15-20、红薯粉60-70、黄豆粉18-25、小麦胚芽粉10-12、蒲公英8-10、苦丁茶4-6、绞股蓝2-3、酸角1-2、豆鼓叶3-5、红茶花2-3、刺玫果3-5、党参1.5-2.5、食盐1-3和菜籽油1.5-2.0。
2.根据权利要求1所述的蒲公英保健粉丝,其特征在于其组成原料的重量份为:玉米粉18、红薯粉65、黄豆粉20、小麦胚芽粉11、蒲公英9、苦丁茶5、绞股蓝2.5、酸角1.5、豆鼓叶4、红茶花2.5、刺玫果4、党参2、食盐2和菜籽油1.8。
3.一种如权利要求1所述的蒲公英保健粉丝的制作方法,其特征在于包括以下步骤:
(1)按组成原料的重量份称取各原料,先将玉米粉、红薯粉、黄豆粉和小麦胚芽粉搅拌混合均匀,备用;
(2)称取蒲公英、苦丁茶、绞股蓝、酸角、豆鼓叶、红茶花、刺玫果和党参;洗净,粉碎至20-50目的粗粉,加入粗粉重量5-10倍的纯净水,打浆,压榨,得压榨液,减压浓缩,喷雾干燥过100 目筛,得混合粉末;
(3)合并步骤(1)和步骤(2)的原料,加入食盐和菜籽油,搅拌混合均匀,然后泵入漏粉机漏成条状,并切断,得到粉丝条,然后将粉丝条在98-100℃的环境下预蒸3-5 分钟,得到熟粉丝;
(4)将熟粉丝自然冷却后送入冷库进行冷冻处理,冷库内温度在0-20℃,冷冻10-12 小时后取出;最后自然晾干得到成品粉丝即可。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105901672A (zh) * | 2016-04-15 | 2016-08-31 | 杨希义 | 一种营养粉丝及其制备方法 |
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