CN104431682A - 一种黑芸豆薏苡粉丝及其加工方法 - Google Patents
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Abstract
本发明公开了一种黑芸豆薏苡粉丝及其加工方法,其由以下重量份的原料制成:玉米淀粉120-150、黑芸豆60-80、薏苡仁40-60、胡桃仁10-12、西米10-15、山药40-60、槟榔芋40-60、人参菜10-15、牛骨髓粉2-3、刺五加2-3、虾壳钱1-2、回心草2-3、康仙花1-2、黄花倒水莲1-3、芒果核2-3、石菖蒲2-3、营养添加剂8-10。本发明制得的黑芸豆薏苡粉丝,添加黑芸豆、薏苡仁等原料,营养丰富,富含植物蛋白,同时添加具有补中益气、润肺生津等功效作用的人参菜,与其他有益中药成分协同作用,能够滋补强健身体,适合体虚乏力、脾胃不佳的人群食用。
Description
技术领域
本发明涉及一种黑芸豆薏苡粉丝及其加工方法,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黑芸豆薏苡粉丝及其加工方法,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:
一种黑芸豆薏苡粉丝,由下述重量份的原料制成:
玉米淀粉120-150、黑芸豆60-80、薏苡仁40-60、胡桃仁10-12、西米10-15、山药40-60、槟榔芋40-60、人参菜10-15、牛骨髓粉2-3、刺五加2-3、虾壳钱1-2、回心草2-3、康仙花1-2、黄花倒水莲1-3、芒果核2-3、石菖蒲2-3、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。
所述的黑芸豆薏苡粉丝的加工方法,包括以下步骤:
(1)、将刺五加、虾壳钱、回心草、康仙花、黄花倒水莲、芒果核、石菖蒲粉碎至10-20目,加15-30倍水煎煮2-3小时,过滤去渣,得保健液;
(2)、将黑芸豆、薏苡仁、胡桃仁加水浸泡8-12小时,捞出冲洗沥干,混合入锅加入保健液煮沸10-15分钟,打制成浆,压滤去渣,得保健豆仁浆;
(3)、取人参菜鲜嫩根茎除杂洗净,将山药、槟榔芋去皮洗净,一并放入含有5-8%米醋的清水溶液中浸泡20-30分钟,捞出入笼蒸制熟透,碾磨成细腻浆状,得熟制浆液;
(4)、将保健豆仁浆加热至50-60℃,与西米冲调均匀,再加适量沸水搅拌熟稠,加入熟制浆液及其他剩余原料混合均匀,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~-8℃,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6-10%,分袋、包装,即得。
本发明的有益效果:
本发明制得的黑芸豆薏苡粉丝,添加黑芸豆、薏苡仁等原料,营养丰富,富含植物蛋白,同时添加具有补中益气、润肺生津等功效作用的人参菜,与其他有益中药成分协同作用,能够滋补强健身体,适合体虚乏力、脾胃不佳的人群食用。
具体实施方式
一种黑芸豆薏苡粉丝,由下述重量(斤)的原料制成:
玉米淀粉150、黑芸豆80、薏苡仁60、胡桃仁12、西米15、山药60、槟榔芋60、人参菜15、牛骨髓粉3、刺五加3、虾壳钱2、回心草3、康仙花2、黄花倒水莲3、芒果核3、石菖蒲3、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%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。
所述的黑芸豆薏苡粉丝的加工方法,包括以下步骤:
(1)、将刺五加、虾壳钱、回心草、康仙花、黄花倒水莲、芒果核、石菖蒲粉碎至20目,加30倍水煎煮3小时,过滤去渣,得保健液;
(2)、将黑芸豆、薏苡仁、胡桃仁加水浸泡12小时,捞出冲洗沥干,混合入锅加入保健液煮沸15分钟,打制成浆,压滤去渣,得保健豆仁浆;
(3)、取人参菜鲜嫩根茎除杂洗净,将山药、槟榔芋去皮洗净,一并放入含有8%米醋的清水溶液中浸泡30分钟,捞出入笼蒸制熟透,碾磨成细腻浆状,得熟制浆液;
(4)、将保健豆仁浆加热至60℃,与西米冲调均匀,再加适量沸水搅拌熟稠,加入熟制浆液及其他剩余原料混合均匀,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,送入干燥机在50℃下干燥至粉丝含水量为10%,分袋、包装,即得。
Claims (2)
1.一种黑芸豆薏苡粉丝,其特征在于是由下述重量份的原料制成:
玉米淀粉120-150、黑芸豆60-80、薏苡仁40-60、胡桃仁10-12、西米10-15、山药40-60、槟榔芋40-60、人参菜10-15、牛骨髓粉2-3、刺五加2-3、虾壳钱1-2、回心草2-3、康仙花1-2、黄花倒水莲1-3、芒果核2-3、石菖蒲2-3、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所述的黑芸豆薏苡粉丝的加工方法,其特征在于包括以下步骤:
(1)、将刺五加、虾壳钱、回心草、康仙花、黄花倒水莲、芒果核、石菖蒲粉碎至10-20目,加15-30倍水煎煮2-3小时,过滤去渣,得保健液;
(2)、将黑芸豆、薏苡仁、胡桃仁加水浸泡8-12小时,捞出冲洗沥干,混合入锅加入保健液煮沸10-15分钟,打制成浆,压滤去渣,得保健豆仁浆;
(3)、取人参菜鲜嫩根茎除杂洗净,将山药、槟榔芋去皮洗净,一并放入含有5-8%米醋的清水溶液中浸泡20-30分钟,捞出入笼蒸制熟透,碾磨成细腻浆状,得熟制浆液;
(4)、将保健豆仁浆加热至50-60℃,与西米冲调均匀,再加适量沸水搅拌熟稠,加入熟制浆液及其他剩余原料混合均匀,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~-8℃,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6-10%,分袋、包装,即得。
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