CN104366359A - 开胃番茄味粉丝及其制作方法 - 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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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种消食番茄味粉丝及其制作方法,其组成原料的重量份为:红薯粉85-90、乌贼骨粉3-8、蚕豆粉4-6、荞麦粉10-12、马铃薯淀粉15-25、番茄10-12、水芹3-4、金银花2-4、芥蓝4-5、甜菜根1-2、鸡内金3-4、山楂核1-3、白术1.3-1.5、陈皮2-3、西洋参0.3-0.5、橘饼1-2、槐豆3-4、肾豆2-4、碳酸钠0.8-1.0、食盐2.5-3.5和大豆油18-20;本发明的番茄味粉丝不含明矾、安全性高,表面光滑,不易断条和糊汤,口感柔软,弹性好,适口性强,适于冷热食用,而且本发明中富含鸡内金、山楂核、白术、陈皮等原料,具有很好的具有开胃消食、补气健脾、理气和中、燥湿化痰的功效。
Description
技术领域
本发明涉及属于食品加工技术领域,具体涉及一种开胃番茄味粉丝及其制作方法。
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开胃番茄味粉丝及其制作方法。
本发明的技术方案如下:
开胃番茄味粉丝,其组成原料的重量份为:红薯粉85-90、乌贼骨粉3-8、蚕豆粉4-6、荞麦粉10-12、马铃薯淀粉15-25、番茄10-12、水芹3-4、金银花2-4、芥蓝4-5、甜菜根1-2、鸡内金3-4、山楂核1-3、白术1.3-1.5、陈皮2-3、西洋参0.3-0.5、橘饼1-2、槐豆3-4、肾豆2-4、碳酸钠0.8-1.0、食盐2.5-3.5和大豆油18-20。
开胃番茄味粉丝,其组成原料的重量份为:红薯粉88、乌贼骨粉5、蚕豆粉5、荞麦粉11、马铃薯淀粉20、番茄11、水芹3.5、金银花3、芥蓝4.5、甜菜根1.5、鸡内金3.5、山楂核2、白术1.4、陈皮2.5、西洋参0.4、橘饼1.5、槐豆3.5、肾豆3、碳酸钠0.9、食盐3和大豆油19。
开胃番茄味粉丝的制作方法,包括以下步骤:
(1)按组成原料的重量份称取各原料,先将红薯粉、乌贼骨粉、蚕豆粉、荞麦粉、马铃薯淀粉搅拌混合均匀,备用;
(2)称取金银花、芥蓝、甜菜根、鸡内金、山楂核、白术、陈皮、西洋参、橘饼、槐豆和肾豆;洗净烫漂完成后加入其总重量1.5-2.5 倍的水进行磨浆,磨浆时加入其总重量0.1%-0.2% 的维生素C;磨浆结束后在50-55℃的条件下均质两次,第一次为高压均质,均质压力25-35MPa,第二次为低压均质,均质压力20-25MPa ;然后喷雾干燥得到粉末;
(3)合并步骤(1)和步骤(2)的原料,加入打浆后的番茄、水芹、食盐和菜籽油,搅拌混合均匀,投入自熟粉丝机挤压成型、冷却、老化6-10 小时后,放入冷水中浸泡15-30 分钟,滤去浸泡水,清洗甩干,送入切断机切断,晾干即得。
本发明的优点:
本发明的番茄味粉丝不含明矾、安全性高,表面光滑,不易断条和糊汤,口感柔软,弹性好,适口性强,适于冷热食用,而且本发明中富含鸡内金、山楂核、白术、陈皮等原料,具有很好的具有开胃消食、补气健脾、理气和中、燥湿化痰的功效。
具体实施方式
实施例1:开胃番茄味粉丝,其组成原料的重量份(g)为:红薯粉88、乌贼骨粉5、蚕豆粉5、荞麦粉11、马铃薯淀粉20、番茄11、水芹3.5、金银花3、芥蓝4.5、甜菜根1.5、鸡内金3.5、山楂核2、白术1.4、陈皮2.5、西洋参0.4、橘饼1.5、槐豆3.5、肾豆3、碳酸钠0.9、食盐3和大豆油19。
开胃番茄味粉丝的制作方法,包括以下步骤:
(1)按组成原料的重量份称取各原料,先将红薯粉、乌贼骨粉、蚕豆粉、荞麦粉、马铃薯淀粉搅拌混合均匀,备用;
(2)称取金银花、芥蓝、甜菜根、鸡内金、山楂核、白术、陈皮、西洋参、橘饼、槐豆和肾豆;洗净烫漂完成后加入其总重量1.5-2.5 倍的水进行磨浆,磨浆时加入其总重量0.1%-0.2% 的维生素C;磨浆结束后在50-55℃的条件下均质两次,第一次为高压均质,均质压力25-35MPa,第二次为低压均质,均质压力20-25MPa ;然后喷雾干燥得到粉末;
(3)合并步骤(1)和步骤(2)的原料,加入打浆后的番茄、水芹、食盐和菜籽油,搅拌混合均匀,投入自熟粉丝机挤压成型、冷却、老化6-10 小时后,放入冷水中浸泡15-30 分钟,滤去浸泡水,清洗甩干,送入切断机切断,晾干即得。
Claims (3)
1.一种开胃番茄味粉丝,其特征在于其组成原料的重量份为:红薯粉85-90、乌贼骨粉3-8、蚕豆粉4-6、荞麦粉10-12、马铃薯淀粉15-25、番茄10-12、水芹3-4、金银花2-4、芥蓝4-5、甜菜根1-2、鸡内金3-4、山楂核1-3、白术1.3-1.5、陈皮2-3、西洋参0.3-0.5、橘饼1-2、槐豆3-4、肾豆2-4、碳酸钠0.8-1.0、食盐2.5-3.5和大豆油18-20。
2.根据权利要求1所述的开胃番茄味粉丝,其特征在于其组成原料的重量份为:红薯粉88、乌贼骨粉5、蚕豆粉5、荞麦粉11、马铃薯淀粉20、番茄11、水芹3.5、金银花3、芥蓝4.5、甜菜根1.5、鸡内金3.5、山楂核2、白术1.4、陈皮2.5、西洋参0.4、橘饼1.5、槐豆3.5、肾豆3、碳酸钠0.9、食盐3和大豆油19。
3.一种如权利要求1所述的开胃番茄味粉丝的制作方法,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,先将红薯粉、乌贼骨粉、蚕豆粉、荞麦粉、马铃薯淀粉搅拌混合均匀,备用;
(2)称取金银花、芥蓝、甜菜根、鸡内金、山楂核、白术、陈皮、西洋参、橘饼、槐豆和肾豆;洗净烫漂完成后加入其总重量1.5-2.5 倍的水进行磨浆,磨浆时加入其总重量0.1%-0.2% 的维生素C;磨浆结束后在50-55℃的条件下均质两次,第一次为高压均质,均质压力25-35MPa,第二次为低压均质,均质压力20-25MPa ;然后喷雾干燥得到粉末;
(3)合并步骤(1)和步骤(2)的原料,加入打浆后的番茄、水芹、食盐和菜籽油,搅拌混合均匀,投入自熟粉丝机挤压成型、冷却、老化6-10 小时后,放入冷水中浸泡15-30 分钟,滤去浸泡水,清洗甩干,送入切断机切断,晾干即得。
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CN103932003A (zh) * | 2014-05-10 | 2014-07-23 | 娄志 | 一种开胃粉丝 |
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CN104783037A (zh) * | 2015-05-14 | 2015-07-22 | 安徽富从春商贸有限公司 | 一种番茄味粉丝及其制备方法 |
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