CN104397525A - 一种红薯粉的制作工艺 - Google Patents
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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Abstract
本发明公开了一种红薯粉的制作工艺,包括步骤:(1)取新鲜红薯,清洗,蒸气处理;(2)过滤,制备纯净的红薯淀粉,然后添加木瓜粉混合搅拌制得混合浆;(3)熟化成型;(4)风冷拉薄;(5)老化分切;(6)烘烤;(7)包装:真空包装机包装。本发明的红薯粉的制作工艺,制备的红薯粉中营养价值高,保健功效好,具有助消化、治胃病、美容养颜、防治高血压功效,而且口感绵软、细腻爽滑、韧性好、耐煮度高、不易断条。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种红薯粉的制作工艺。
背景技术
红薯粉,由红薯加工制成。红薯,又称为甘薯、番薯、山芋等,红薯富含蛋白质、淀粉、果胶、纤维素、氨基酸、维生素及多种矿物质,其每500克可产热能635卡,约含蛋白11.5克,另含尼克酸,亚麻酸,胡萝卜素和维生素C、B1、B2等,还含有丰富赖氨酸及膳食纤维。专家还发现红薯含去雄酮物质,利于防癌治癌。但是由于红薯水分含量高,不耐贮存,目前多数将其加工成红薯粉,这样不仅可以延长保质期,而且还能大大提高其附加值。但是传统工艺制作的红薯粉含有渣纤维、黄粉和泥沙,口感粗糙,不滑爽、不劲道,不耐煮,易粘锅,外观暗黑,无光泽,而且营养、口味单一,保健功效低。
发明内容
本发明的目的是克服现有技术的不足,提供一种红薯粉的制作工艺,制备的红薯粉中营养价值高,保健功效好,具有助消化、治胃病、美容养颜、防治高血压功效,而且口感绵软、细腻爽滑、韧性好、耐煮度高、不易断条。
为了实现上述目的本发明采用如下技术方案:
一种红薯粉的制作工艺,包括以下步骤:
(1)取新鲜红薯,先用清水去掉表面的泥土,然后在温度45-55℃的热水中进一步清洗处理1-5min,取出后将其在45-55℃蒸气下再处理20-50min;
(2)将洗好的红薯运送到粉碎机破碎成红薯浆液,将红薯浆液进行过滤去除其中含有的少量细石和泥沙,得到纯净的红薯淀粉,然后按红薯淀粉:木瓜粉重量比为7:1-2的比例添加木瓜粉,搅拌混合,再添加两者总重量50-70%的水、0.03-0.05%的植物胶、0.05-1.05%的大豆卵磷脂,混合搅拌均匀制得混合浆;
(3)熟化成型:将混合浆送入分粉条机,采用螺旋挤压的方式,调节电机的转速800-1000转/分、熟化温度为80-100℃,挤压熟化成型,使粉皮达到6-7成熟,然后将粉皮放入90-100℃的水中,对粉皮进行二次熟化,使其完全熟化;
(4)风冷拉薄:将熟化的粉皮进行风冷,然后将粉皮拉薄,再将拉薄的粉皮进行二次风冷;
(5)老化分切:将风冷后的粉皮置于1-5℃的老化室老化,老化时间10-12小时,然后切成条状;
(6)烘烤:将分切后的粉条置于50-70℃温度下烘烤,至水分为6-8%即可;
(7)包装:真空包装机包装。
步骤(2)中所述的将红薯浆液进行过滤,是先将红薯浆液用除沙器过滤去除细石和泥沙,然后经过第二级旋转过滤器进一步除杂,最后送至10级洗涤旋流器中,洗涤浓缩得到纯净的红薯淀粉。
与已有技术相比,本发明的有益效果如下:
(1)本发明的红薯粉的制作工艺,制备的红薯粉营养价值高,保健功效好,具有助消化、治胃病、美容养颜、防治高血压功效,而且口感绵软、细腻爽滑、韧性好、耐煮度高、不易断条;
(2)本发明的红薯粉的制作工艺,清洗红薯时,采用了45-55℃的热水中清洗,洗净更加彻底,使甜、鲜味增加,而且不用去皮,利用率高;然后将红薯经过蒸气加热处理即将红薯在45-55℃蒸气下处理20-50min,使红薯甜味增加、VC等营养成分最大限度得到保留;
(3)本发明的红薯粉的制作工艺,制作时添加木瓜粉,木瓜粉中含有丰富的木瓜酶、柠檬酶、胡萝卜素、蛋白质、维生素C、B及钙、磷等矿物质等,对人体有促进消化和抗衰老作用,增加了红薯粉的口味和营养,使其具有助消化、治胃病、美容养颜、防止高血压和抗衰老等保健功效;
(4)本发明的红薯粉的制作工艺,风冷拉薄时,将熟化的粉皮进行风冷,并将粉皮拉薄,可以增加粉皮韧性和粉皮表面光洁度,然后进将拉薄的粉皮进行二次风冷,使粉皮迅速降温,可以降低粉皮粘度,制作的红薯粉口感绵软、细腻爽滑、韧性好、耐煮度高、不易断条。
具体实施方式
以下结合实施例对本发明作进一步的说明,但本发明不仅限于这些实施例,在未脱离本发明宗旨的前提下,所作的任何改进均落在本发明的保护范围之内。
实施例1:
一种红薯粉的制作工艺,包括以下步骤:
(1)取新鲜红薯,先用清水去掉表面的泥土,然后在温度45℃的热水中进一步清洗处理5min,取出后将其在45℃蒸气下再处理50min;
(2)将洗好的红薯运送到粉碎机破碎成红薯浆液,将红薯浆液进行过滤去除其中含有的少量细石和泥沙,过滤时,先将红薯浆液用除沙器过滤去除细石和泥沙,然后经过第二级旋转过滤器进一步除杂,最后送至10级洗涤旋流器中,洗涤浓缩得到纯净的红薯淀粉,然后按红薯淀粉:木瓜粉重量比为7:1的比例添加木瓜粉,搅拌混合,再添加两者总重量50%的水、0.03%的植物胶、0.05%的大豆卵磷脂,混合搅拌均匀制得混合浆;
(3)熟化成型:将混合浆送入分粉条机,采用螺旋挤压的方式,调节电机的转速800转/分、熟化温度为100℃,挤压熟化成型,使粉皮达到6成熟,然后将粉皮放入100℃的水中,对粉皮进行二次熟化,使其完全熟化;
(4)风冷拉薄:将熟化的粉皮进行风冷,然后将粉皮拉薄,再将拉薄的粉皮进行二次风冷;
(5)老化分切:将风冷后的粉皮置于1℃的老化室老化,老化时间12小时,然后切成条状;
(6)烘烤:将分切后的粉条置于50℃温度下烘烤,至水分为6%即可;
(7)包装:真空包装机包装。
实施例2:
一种红薯粉的制作工艺,包括以下步骤:
(1)取新鲜红薯,先用清水去掉表面的泥土,然后在温度50℃的热水中进一步清洗处理3min,取出后将其在50℃蒸气下再处理30min;
(2)将洗好的红薯运送到粉碎机破碎成红薯浆液,将红薯浆液进行过滤去除其中含有的少量细石和泥沙,过滤时先将红薯浆液用除沙器过滤去除细石和泥沙,然后经过第二级旋转过滤器进一步除杂,最后送至10级洗涤旋流器中,洗涤浓缩得到纯净的红薯淀粉,然后按红薯淀粉:木瓜粉重量比为7:2的比例添加木瓜粉,搅拌混合,再添加两者总重量70%的水、0.05%的植物胶、1.05%的大豆卵磷脂,混合搅拌均匀制得混合浆;
(3)熟化成型:将混合浆送入分粉条机,采用螺旋挤压的方式,调节电机的转速1000转/分、熟化温度为80℃,挤压熟化成型,使粉皮达到7成熟,然后将粉皮放入100℃的水中,对粉皮进行二次熟化,使其完全熟化;
(4)风冷拉薄:将熟化的粉皮进行风冷,然后将粉皮拉薄,再将拉薄的粉皮进行二次风冷;
(5)老化分切:将风冷后的粉皮置于4℃的老化室老化,老化时间11小时,然后切成条状;
(6)烘烤:将分切后的粉条置于60℃温度下烘烤,至水分为7%即可;
(7)包装:真空包装机包装。
实施例3:
一种红薯粉的制作工艺,包括以下步骤:
(1)取新鲜红薯,先用清水去掉表面的泥土,然后在温度55℃的热水中进一步清洗处理1min,取出后将其在55℃蒸气下再处理20min;
(2)将洗好的红薯运送到粉碎机破碎成红薯浆液,将红薯浆液进行过滤去除其中含有的少量细石和泥沙,过滤时先将红薯浆液用除沙器过滤去除细石和泥沙,然后经过第二级旋转过滤器进一步除杂,最后送至10级洗涤旋流器中,洗涤浓缩得到纯净的红薯淀粉,然后按红薯淀粉:木瓜粉重量比为7:1.5的比例添加木瓜粉,搅拌混合,再添加两者总重量60%的水、0.04%的植物胶、1.02%的大豆卵磷脂,混合搅拌均匀制得混合浆;
(3)熟化成型:将混合浆送入分粉条机,采用螺旋挤压的方式,调节电机的转速1000转/分、熟化温度为80℃,挤压熟化成型,使粉皮达到7成熟,然后将粉皮放入100℃的水中,对粉皮进行二次熟化,使其完全熟化;
(4)风冷拉薄:将熟化的粉皮进行风冷,然后将粉皮拉薄,再将拉薄的粉皮进行二次风冷;
(5)老化分切:将风冷后的粉皮置于5℃的老化室老化,老化时间10小时,然后切成条状;
(6)烘烤:将分切后的粉条置于70℃温度下烘烤,至水分为8%即可;
(7)包装:真空包装机包装。
Claims (2)
1.一种红薯粉的制作工艺,其特征在于:包括以下步骤:
(1)取新鲜红薯,先用清水去掉表面的泥土,然后在温度45-55℃的热水中进一步清洗处理1-5min,取出后将其在45-55℃蒸气下再处理20-50min;
(2)将洗好的红薯运送到粉碎机破碎成红薯浆液,将红薯浆液进行过滤去除其中含有的少量细石和泥沙,得到纯净的红薯淀粉,然后按红薯淀粉:木瓜粉重量比为7:1-2的比例添加木瓜粉,搅拌混合,再添加两者总重量50-70%的水、0.03-0.05%的植物胶、0.05-1.05%的大豆卵磷脂,混合搅拌均匀制得混合浆;
(3)熟化成型:将混合浆送入分粉条机,采用螺旋挤压的方式,调节电机的转速800-1000转/分、熟化温度为80-100℃,挤压熟化成型,使粉皮达到6-7成熟,然后将粉皮放入90-100℃的水中,对粉皮进行二次熟化,使其完全熟化;
(4)风冷拉薄:将熟化的粉皮进行风冷,然后将粉皮拉薄,再将拉薄的粉皮进行二次风冷;
(5)老化分切:将风冷后的粉皮置于1-5℃的老化室老化,老化时间10-12小时,然后切成条状;
(6)烘烤:将分切后的粉条置于50-70℃温度下烘烤,至水分为6-8%即可;
(7)包装:真空包装机包装。
2.根据权利要求1所述的红薯粉的制作工艺,其特征在于:步骤(2)中所述的将红薯浆液进行过滤,是先将红薯浆液用除沙器过滤去除细石和泥沙,然后经过第二级旋转过滤器进一步除杂,最后送至10级洗涤旋流器中,洗涤浓缩得到纯净的红薯淀粉。
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