CN104397519A - 一种百合葛根粉丝及其加工方法 - Google Patents
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Abstract
本发明公开了一种百合葛根粉丝及其加工方法,其由以下重量份的原料制成:豌豆淀粉100-120、菱粉10-12、百合10-15、葛粉15-20、糜子15-30、莲子40-60、乌鸡汤20-40、银耳8-10、脱脂奶粉6-8、苦瓜粉6-10、天门冬3-5、酸枣仁3-5、金露梅1-3、合欢花1-2、蛹虫草1-2、黄芪叶1-2、人参花1-2、红酒适量、营养添加剂8-10。本发明制得的百合葛根粉丝,营养丰富均衡,细韧有弹性,入口鲜美软滑,添加百合、银耳、乌鸡汤等具有滋补成分,与有益中药成分共同作用,提高食疗保健功能,促进血液循环,舒缓心郁气结,提高睡眠质量,有益人体健康。
Description
技术领域
本发明涉及一种百合葛根粉丝及其加工方法,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百合葛根粉丝及其加工方法,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:
一种百合葛根粉丝,由下述重量份的原料制成:
豌豆淀粉100-120、菱粉10-12、百合10-15、葛粉15-20、糜子15-30、莲子40-60、乌鸡汤20-40、银耳8-10、脱脂奶粉6-8、苦瓜粉6-10、天门冬3-5、酸枣仁3-5、金露梅1-3、合欢花1-2、蛹虫草1-2、黄芪叶1-2、人参花1-2、红酒适量、营养添加剂8-10;
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。
所述的百合葛根粉丝的加工方法,包括以下步骤:
(1)、将天门冬、酸枣仁、金露梅、合欢花、蛹虫草、黄芪叶、人参花粉碎至10-20目,加12-16倍水煎煮2-3小时,过滤去渣,得煎煮液;
(2)、将百合、银耳分别洗净,加入红酒中浸泡至软,捞出沥干撕碎放入罐中,加入乌鸡汤焖炖至熟透,用胶体磨磨制成浆,得百合银耳浆;
(3)、将糜子、莲子洗净烘干,破碎至5-10目,入锅炒制熟香,加入2-4倍水煮至稠烂,加入脱脂奶粉,搅拌打制成浆,得奶香营养浆;
(4)、将菱粉、葛粉混合,加入2-4倍温度为50-75℃水调成糊,在倒入适量沸水搅拌获得粉芡,将豌豆淀粉、奶香营养浆、百合银耳浆及其他剩余原料加入粉芡中,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,送入干燥机在45-60℃下干燥至粉丝含水量为5-9%,分袋、包装,即得。
本发明的有益效果:
本发明制得的百合葛根粉丝,营养丰富均衡,细韧有弹性,入口鲜美软滑,添加百合、银耳、乌鸡汤等具有滋补成分,与有益中药成分共同作用,提高食疗保健功能,促进血液循环,舒缓心郁气结,提高睡眠质量,有益人体健康。
具体实施方式
一种百合葛根粉丝,由下述重量(斤)的原料制成:
豌豆淀粉120、菱粉12、百合15、葛粉20、糜子30、莲子60、乌鸡汤40、银10、脱脂奶粉8、苦瓜粉10、天门冬5、酸枣仁5、金露梅2、合欢花2、蛹虫草2、黄芪叶1-2、人参花1-2、红酒适量、营养添加剂10;
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。
所述的百合葛根粉丝的加工方法,包括以下步骤:
(1)、将天门冬、酸枣仁、金露梅、合欢花、蛹虫草、黄芪叶、人参花粉碎至20目,加16倍水煎煮3小时,过滤去渣,得煎煮液;
(2)、将百合、银耳分别洗净,加入红酒中浸泡至软,捞出沥干撕碎放入罐中,加入乌鸡汤焖炖至熟透,用胶体磨磨制成浆,得百合银耳浆;
(3)、将糜子、莲子洗净烘干,破碎至10目,入锅炒制熟香,加入4倍水煮至稠烂,加入脱脂奶粉,搅拌打制成浆,得奶香营养浆;
(4)、将菱粉、葛粉混合,加入4倍温度为65℃水调成糊,在倒入适量沸水搅拌获得粉芡,将豌豆淀粉、奶香营养浆、百合银耳浆及其他剩余原料加入粉芡中,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3℃清水中解冻后拉搓散开,送入干燥机在6℃下干燥至粉丝含水量为9%分袋、包装,即得。
Claims (2)
1.一种百合葛根粉丝,其特征在于是由下述重量份的原料制成:
豌豆淀粉100-120、菱粉10-12、百合10-15、葛粉15-20、糜子15-30、莲子40-60、乌鸡汤20-40、银耳8-10、脱脂奶粉6-8、苦瓜粉6-10、天门冬3-5、酸枣仁3-5、金露梅1-3、合欢花1-2、蛹虫草1-2、黄芪叶1-2、人参花1-2、红酒适量、营养添加剂8-10;
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所述的百合葛根粉丝的加工方法,其特征在于包括以下步骤:
(1)、将天门冬、酸枣仁、金露梅、合欢花、蛹虫草、黄芪叶、人参花粉碎至10-20目,加12-16倍水煎煮2-3小时,过滤去渣,得煎煮液;
(2)、将百合、银耳分别洗净,加入红酒中浸泡至软,捞出沥干撕碎放入罐中,加入乌鸡汤焖炖至熟透,用胶体磨磨制成浆,得百合银耳浆;
(3)、将糜子、莲子洗净烘干,破碎至5-10目,入锅炒制熟香,加入2-4倍水煮至稠烂,加入脱脂奶粉,搅拌打制成浆,得奶香营养浆;
(4)、将菱粉、葛粉混合,加入2-4倍温度为50-75℃水调成糊,在倒入适量沸水搅拌获得粉芡,将豌豆淀粉、奶香营养浆、百合银耳浆及其他剩余原料加入粉芡中,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,送入干燥机在45-60℃下干燥至粉丝含水量为5-9%,分袋、包装,即得。
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