CN104664206B - 一种红薯粉丝分层沉淀过滤制备工艺 - Google Patents
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Abstract
一种红薯粉丝分层沉淀过滤制备工艺,步骤为:1)将红薯用水洗去表皮泥土,去皮,然后加水适量制成浆料;2)将浆料送入第一沉淀池进行初次沉淀,然后将沉淀池中上部浆料依次放入阶梯状的第二沉淀池、第三沉淀池及第四沉淀池,进行四次沉淀后,最终制得红薯淀粉;3)将红薯淀粉和调味料一同放入一能够密封的勾芡设备中,加水适量,将勾芡设备密封,利用高压蒸汽对勾芡设备中的淀粉进行翻动;2)在蒸汽搅拌的同时采用抽真空设备对勾芡设备内部进行抽真空,将蒸汽搅拌过程产生的气泡抽出;3)搅拌完成后将红薯淀粉送入速冻设备中进行速冻处理,在速冻的同时抽真空;4)勾芡完成即可进行和面成型,采用常规的方法即可。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种红薯粉丝分层沉淀过滤制备工艺。
背景技术
粉丝品种繁多,如绿豆粉丝、豌豆粉丝、蚕豆粉丝、魔芋粉丝,更多的是淀粉制的粉丝,如红薯粉丝,甘薯粉丝、土豆粉丝等。粉丝按其开联有粗、细、圆、扁及片状等多种,按其主要用料又有豆类、薯类、苕类的不同。根据各地的制法差异政治家不同的叫法,有的叫粉丝,有的叫粉条,还有的叫凉粉,冬粉等名称,其实是大同小异的,制法相差不多。除大豆以外的豆类淀粉均可制作粉丝,但以绿豆淀粉制品为最佳。粉丝是淀粉的线状制品,分干湿两种。湿粉丝在当地鲜销,干粉丝经水发后食用,多用作凉拌或做汤,荤素皆宜,粉丝与粉条性味相同,就是有粗细之别。
红薯含有多种人体需要的营养物质,每500克红薯约可产热能635千卡,含蛋白质11.5克、糖14.5克、脂肪1克、磷100毫克、钙90毫克、铁2克,胡萝卜素0.5毫克,另含有维生B1.B2.C与尼克酸、亚油酸等。其中维生素B1、B2的含量分别比大米高6倍和3倍。特别是红薯含有丰富的赖氨酸,而大米、面粉恰恰缺乏赖氨酸,但是很多发人却还没有意识到。根据科学研究,吃红薯是不会使人发胖的,相反红薯还是一种理想的减肥食品。它的含热量非常低,比一般米饭低得多,所以吃了之后不必担心会发胖,反而可起到减肥作用。红薯中还含有一种类似雌性激素的物质,对保护人体皮肤,延缓衰老有一定的作用。因此,国外许多女性把红薯当作驻颜美容食品。目前市场上销售最多的便是红薯粉丝,得到很多人的认可。
目前市场生产的粉丝大都都是采用人工勾芡或机械勾芡,由于淀粉质类有一定的硬度,很难搅拌均匀,且在搅拌过程中容易出现气泡,导致制备的粉丝不劲道,不耐煮,且外观色泽较差。
发明内容
本发明所要解决的技术问题在于提供一种方法简单,便于实际操作的红薯粉丝分层沉淀过滤制备工艺。
本发明所要解决的技术问题采用以下技术方案来实现:
一种红薯粉丝分层沉淀过滤制备工艺,包括如下方法步骤:
1)将红薯用水洗去表皮泥土,去皮,然后加水适量制成浆料;
2)将浆料送入第一沉淀池进行初次沉淀,然后将沉淀池中上部浆料依次放入阶梯状的第二沉淀池、第三沉淀池及第四沉淀池,进行四次沉淀后,最终制得红薯淀粉;
3)将红薯淀粉和调味料一同放入一能够密封的勾芡设备中,加水适量,将勾芡设备密封,从勾芡设备的底部和侧面向内吹入高压蒸汽,利用高压蒸汽对勾芡设备中的淀粉进行翻动,采用蒸汽打芡,使得红薯淀粉能够搅拌均匀;
4)在蒸汽搅拌的同时采用抽真空设备对勾芡设备内部进行抽真空,将蒸汽搅拌过程产生的气泡抽出,使原料内部没有气孔产生,制备成粉丝后粉丝更加劲道,由于气泡排出,颜色鲜亮;
5)搅拌完成后将红薯淀粉送入速冻设备中进行速冻处理,温度控制在零下30℃,时间为20-100分钟,在速冻的同时抽真空,压力保持在0.8-8MPa,抽真空的目的是将冷冻过程排出的气泡抽走;经冷冻后无需再晒;
6)勾芡完成即可进行和面成型,采用常规的方法即可。
上述红薯淀粉和调味料的重量为100:5,上述调味料是由以下重量份数的组份制成:桂皮水提取物0.5份、姜黄素1.5份、三七粉2份、山药淀粉4份、蝉蜕微粉4份、枣花蜂蜜3份、土豆粉2份、酒药花粉0.5份、紫穗槐花粉0.5份、蚕豆花粉0.5份、红葡萄酒1份、高粱根粉3份、丁香水提取物0.5份、驴白血2份、玉米肽0.5份、菊花粉2份、茭白冻干粉0.5份、葛花粉0.5份、向日葵花粉0.5份、菜籽油0.3份及碘盐0.1份。
本发明的有益效果是:本发明采用蒸汽勾芡,能够达到搅拌均匀,且通过两侧抽真空处理,能够将打芡过程产生的气泡抽出,使得粉丝的颜色鲜亮,制备的粉丝劲道、耐煮;同时在配方中增加花粉等成分,提高了粉丝了营养价值,更加适合现代化饮食需要。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种红薯粉丝分层沉淀过滤制备工艺,包括如下方法步骤:
1)将红薯用水洗去表皮泥土,去皮,然后加水适量制成浆料;
2)将浆料送入第一沉淀池进行初次沉淀,然后将沉淀池中上部浆料依次放入阶梯状的第二沉淀池、第三沉淀池及第四沉淀池,进行四次沉淀后,最终制得红薯淀粉;
3)将红薯淀粉和调味料一同放入一能够密封的勾芡设备中,加水适量,将勾芡设备密封,从勾芡设备的底部和侧面向内吹入高压蒸汽,利用高压蒸汽对勾芡设备中的淀粉进行翻动,采用蒸汽打芡,使得红薯淀粉能够搅拌均匀;
4)在蒸汽搅拌的同时采用抽真空设备对勾芡设备内部进行抽真空,将蒸汽搅拌过程产生的气泡抽出,使原料内部没有气孔产生,制备成粉丝后粉丝更加劲道,由于气泡排出,颜色鲜亮;
5)搅拌完成后将红薯淀粉送入速冻设备中进行速冻处理,温度控制在零下30℃,时间为60分钟,在速冻的同时抽真空,压力保持在2MPa,抽真空的目的是将冷冻过程排出的气泡抽走;经冷冻后无需再晒;
6)勾芡完成即可进行和面成型,采用常规的方法即可。
上述红薯淀粉和调味料的重量为100:5,上述调味料是由以下重量份数的组份制成:桂皮水提取物0.5份、姜黄素1.5份、三七粉2份、山药淀粉4份、蝉蜕微粉4份、枣花蜂蜜3份、土豆粉2份、酒药花粉0.5份、紫穗槐花粉0.5份、蚕豆花粉0.5份、红葡萄酒1份、高粱根粉3份、丁香水提取物0.5份、驴白血2份、玉米肽0.5份、菊花粉2份、茭白冻干粉0.5份、葛花粉0.5份、向日葵花粉0.5份、菜籽油0.3份及碘盐0.1份。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (1)
1.一种红薯粉丝分层沉淀过滤制备工艺,其特征在于,包括如下方法步骤:
(1)将红薯用水洗去表皮泥土,去皮,然后加水适量制成浆料;
(2)将浆料送入第一沉淀池进行初次沉淀,然后将沉淀池中上部浆料依次放入阶梯状的第二沉淀池、第三沉淀池及第四沉淀池,进行四次沉淀后,最终制得红薯淀粉;
(3)将红薯淀粉和调味料一同放入一能够密封的勾芡设备中,加水适量,将勾芡设备密封,从勾芡设备的底部和侧面向内吹入高压蒸汽,利用高压蒸汽对勾芡设备中的淀粉进行翻动,采用蒸汽打芡,使得红薯淀粉能够搅拌均匀;
上述红薯淀粉和调味料的重量比为100:5,上述调味料是由以下重量份数的组份制成:桂皮水提取物0.5份、姜黄素1.5份、三七粉2份、山药淀粉4份、蝉蜕微粉4份、枣花蜂蜜3份、土豆粉2份、酒药花粉0.5份、紫穗槐花粉0.5份、蚕豆花粉0.5份、红葡萄酒1份、高粱根粉3份、丁香水提取物0.5份、驴白血2份、玉米肽0.5份、菊花粉2份、茭白冻干粉0.5份、葛花粉0.5份、向日葵花粉0.5份、菜籽油0.3份及碘盐0.1份;
(4)在蒸汽搅拌的同时采用抽真空设备对勾芡设备内部进行抽真空,将蒸汽搅拌过程产生的气泡抽出,使原料内部没有气孔产生;
(5)搅拌完成后将红薯淀粉送入速冻设备中进行速冻处理,温度控制在零下30℃,时间为20-100分钟,在速冻的同时抽真空,压力保持在0.8-8MPa,抽真空的目的是将冷冻过程排出的气泡抽走;
(6)勾芡完成即可进行和面成型。
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