CN104782701A - 一种中空芋艿片的制作工艺 - Google Patents
一种中空芋艿片的制作工艺 Download PDFInfo
- Publication number
- CN104782701A CN104782701A CN201510139031.XA CN201510139031A CN104782701A CN 104782701 A CN104782701 A CN 104782701A CN 201510139031 A CN201510139031 A CN 201510139031A CN 104782701 A CN104782701 A CN 104782701A
- Authority
- CN
- China
- Prior art keywords
- taro
- hollow
- raw material
- manufacturing process
- slice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 37
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 10
- 229920002261 Corn starch Polymers 0.000 claims abstract description 3
- 239000008120 corn starch Substances 0.000 claims abstract description 3
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 238000004080 punching Methods 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- 235000007215 black sesame Nutrition 0.000 claims description 2
- 229940099112 cornstarch Drugs 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 206010028980 Neoplasm Diseases 0.000 abstract description 5
- 201000011510 cancer Diseases 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036737 immune function Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 244000000231 Sesamum indicum Species 0.000 abstract description 2
- 235000003434 Sesamum indicum Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 230000003796 beauty Effects 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 241001538365 Accipiter nisus Species 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 210000003097 mucus Anatomy 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 206010007247 Carbuncle Diseases 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 206010020601 Hyperchlorhydria Diseases 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 241000209510 Liliopsida Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000002512 chemotherapy Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 201000007227 lymph node tuberculosis Diseases 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000001959 radiotherapy Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种中空芋艿片的制作工艺,属于食品加工领域。其特征在于:采用的配方是芋艿粉45㎏,发酵粉0.8㎏,芝麻粉0.2kg,调味料0.35㎏,玉米淀粉12㎏,乳化剂0.8㎏,精盐1.2㎏,加工工艺流程是原料→混合→压片→冲压成型→油炸。有益效果:本发明产品薄厚均匀,奶味香浓,香酥清脆,具有芋艿的香糯风味。本产品营养价值很高,富含多种营养物质,可以增进食欲、助消化,有利于增强人体的免疫功能,提高人体抵抗力,具有补中益气、美容养颜、解毒和防癌抗癌的功效,是一种老少皆宜、绿色营养的滋补养生食品。操作简单,易于实施。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种中空芋艿片的制作工艺。
背景技术
芋艿,俗称芋头、芋子、毛芋,在古时候称蹲鸱,因其外形如鸱鸟下蹲而得名。芋艿为单子叶植物天南星科植物芋的块茎,每年秋冬季成熟上市,为生态绿色食品;其色、香、味俱佳,甜、糯、滑兼有。毛芋芽和毛芋嫩梗经过特殊处理后也可食用,且别有一番风味。芋艿的营养价值极高,块茎中的淀粉含量有70%,既可当粮食,又可做蔬菜,是老幼皆宜的秋补素食一宝。
芋艿具有丰富的营养价值,能增强人体的免疫功能,可作为防治癌瘤的常用药膳主食,特别是在癌症手术或术后放疗、化疗又其康复过程中,具有辅助治疗的作用。芋艿含有一种黏液蛋白,被人体吸收后能产生免疫球蛋白,可提高机体的抵抗力,故中医认为芋艿能解毒,对人体的痈肿毒痛包括癌毒有抑制消解作用,可用来防治肿瘤及淋巴结核等病症。芋艿含有丰富的黏液皂素及多种微量元素,可帮助机体纠正微量元素缺乏导致的生理异常,同时能增进食欲,帮助消化,故中医认为芋艿可补中益气。芋艿为碱性食品,能中和体内积存的酸性物质,调整人体的酸碱平衡,产生美容养颜、乌黑头发的作用,还可用来防治胃酸过多症。
新鲜的芋艿不易贮藏,用于加工成中空芋艿片可实现对芋艿原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决新鲜芋艿不易贮藏的问题,提供一种中空芋艿片的制作工艺。
本发明解决其技术问题所采取的技术方案是:
一种中空芋艿片的制作工艺,其特征在于:采用的配方是芋艿粉45㎏,发酵粉0.8㎏,芝麻粉0.2kg,调味料0.35㎏,玉米淀粉12㎏,乳化剂0.8㎏,精盐1.2㎏,加工工艺流程是原料→混合→压片→冲压成型→油炸,具体操作步骤为:
(1)混合:按照配方将各种原料倒入和面机中,加适量的水充分混合均匀;
(2)压片:采用压面机将上述和好的面团压成0.8㎜厚的薄片料,片料含水量达25-30%;
(3)冲压成型:将上述片料两片叠放在一起,用冲压装置从其上方向下方冲压,得到一定形状的、两片叠压在一起的生料片;
(4)油炸:将生料片直接放入230℃的花生油中进行油炸,油炸时间为35s,捞出,沥干油,即为成品。
有益效果:本发明产品薄厚均匀,奶味香浓,香酥清脆,具有芋艿的香糯风味。本产品营养价值很高,富含多种营养物质,可以增进食欲、助消化,有利于增强人体的免疫功能,提高人体抵抗力,具有补中益气、美容养颜、解毒和防癌抗癌的功效,是一种老少皆宜、绿色营养的滋补养生食品。操作简单,易于实施。
具体实施方式
实施例1:
一种中空芋艿片的制作工艺,具体操作步骤为:
(1)混合:按照配方将各种原料倒入和面机中,加适量的水充分混合均匀;
(2)压片:采用压面机将上述和好的面团压成1.2㎜厚的薄片料,片料含水量达35%;
(3)冲压成型:将上述片料两片叠放在一起,用冲压装置从其上方向下方冲压,得到一定形状的、两片叠压在一起的生料片;
(4)油炸:将生料片经干燥后,放入180℃的大豆油中进行油炸,油炸时间为35s,捞出,沥干油,撒上一层孜然粉,即为成品。
实施例2:
一种中空芋艿片的制作工艺,具体操作步骤为:
(1)混合:按照配方将各种原料倒入和面机中,加适量的水充分混合均匀;
(2)压片:采用压面机将上述和好的面团压成0.35㎜厚的薄片料,片料含水量达18%;
(3)冲压成型:将上述片料两片叠放在一起,用冲压装置从其上方向下方冲压,得到一定形状的、两片叠压在一起的生料片;
(4)油炸:将生料片直接放入150℃的芝麻油中进行油炸,油炸时间为35s,捞出,沥干油,拌入芝麻糖粉,即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种中空芋艿片的制作工艺,其特征在于:采用的配方是芋艿粉45㎏,发酵粉0.8㎏,芝麻粉0.2kg,调味料0.35㎏,玉米淀粉12㎏,乳化剂0.8㎏,精盐1.2㎏,加工工艺流程是原料→混合→压片→冲压成型→油炸,具体操作步骤为:
(1)混合:按照配方将各种原料倒入和面机中,加适量的水充分混合均匀;
(2)压片:采用压面机将上述和好的面团压成0.8㎜厚的薄片料,片料含水量达25-30%;
(3)冲压成型:将上述片料两片叠放在一起,用冲压装置从其上方向下方冲压,得到一定形状的、两片叠压在一起的生料片;
(4)油炸:将生料片直接放入230℃的花生油中进行油炸,油炸时间为35s,捞出,沥干油,即为成品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510139031.XA CN104782701A (zh) | 2015-03-27 | 2015-03-27 | 一种中空芋艿片的制作工艺 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510139031.XA CN104782701A (zh) | 2015-03-27 | 2015-03-27 | 一种中空芋艿片的制作工艺 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104782701A true CN104782701A (zh) | 2015-07-22 |
Family
ID=53548257
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510139031.XA Pending CN104782701A (zh) | 2015-03-27 | 2015-03-27 | 一种中空芋艿片的制作工艺 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104782701A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106036625A (zh) * | 2016-06-16 | 2016-10-26 | 吴蓓蓓 | 一种营养菊苣片的加工方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1915079A (zh) * | 2006-08-31 | 2007-02-21 | 浙江大学宁波理工学院 | 芋艿头油炸片及其制作方法 |
CN104366354A (zh) * | 2014-11-17 | 2015-02-25 | 陶胜 | 一种奶香芋艿片的制作方法 |
-
2015
- 2015-03-27 CN CN201510139031.XA patent/CN104782701A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1915079A (zh) * | 2006-08-31 | 2007-02-21 | 浙江大学宁波理工学院 | 芋艿头油炸片及其制作方法 |
CN104366354A (zh) * | 2014-11-17 | 2015-02-25 | 陶胜 | 一种奶香芋艿片的制作方法 |
Non-Patent Citations (1)
Title |
---|
杜连启,等: "《休闲食品加工技术》", 30 April 2013, 金盾出版社 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106036625A (zh) * | 2016-06-16 | 2016-10-26 | 吴蓓蓓 | 一种营养菊苣片的加工方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104366354A (zh) | 一种奶香芋艿片的制作方法 | |
CN104472824A (zh) | 一种果味糖芋艿蜜饯的加工方法 | |
CN104886213A (zh) | 一种养生饼干及其制备方法 | |
CN104381373A (zh) | 一种香菇山药荞麦面包的制作方法 | |
CN105010988A (zh) | 一种具有健脾消食功效的蔬菜挂面 | |
CN105028879A (zh) | 一种芋艿酥糖片的加工工艺 | |
CN104472825A (zh) | 一种蜜制芋艿保健脯的加工工艺 | |
CN103535606A (zh) | 一种蛋白质高钙馒头及其制备方法 | |
CN104738459A (zh) | 一种营养山药片的加工工艺 | |
CN104489028A (zh) | 一种香菇山药荞麦面包的制作方法 | |
KR101995913B1 (ko) | 페이스트리의 제조방법 및 이에 의해 제조된 페이스트리 | |
CN104473097A (zh) | 一种五香芋艿片的加工方法 | |
CN104782701A (zh) | 一种中空芋艿片的制作工艺 | |
CN105166766A (zh) | 一种果香芋艿条的制作方法 | |
CN104255858A (zh) | 一种金针菇红枣面包的制作方法 | |
CN103931702A (zh) | 一种玉美人奶油饼干及其制备方法 | |
CN104366353A (zh) | 一种酱糖芋艿的制作方法 | |
KR20180033005A (ko) | 기능성 빵 제조방법 | |
CN104904784A (zh) | 一种调解血糖、血脂的面包 | |
CN104472635A (zh) | 一种香蕉营养饼干的加工工艺 | |
CN103931708B (zh) | 一种防治高血脂的保健饼干及其生产方法 | |
CN105230945A (zh) | 一种芋艿保健软糖的加工方法 | |
CN105053906A (zh) | 一种海鲜味芋艿膨化食品的制作工艺 | |
CN105410315A (zh) | 一种芋艿果脯的制作方法 | |
CN105685548A (zh) | 一种黑木耳营养米粉的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150722 |