CN104938991A - 一种党参益气紫薯片及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种党参益气紫薯片,由下列重量份的原料制成:紫薯200-250、紫菜粉27-34、白及2-2.6、党参2.1-2.9、昆布2-2.3、海藻酸钠、羧甲基纤维素、果胶、0.3%-0.4%的CaCl2溶液、0.1%-0.15%的柠檬酸溶液、盐、味精适量;本发明最大程度地保存了紫薯营养价值,花青素流失少,带有清晰的纹理,口感酥脆,无油腻感,带有紫薯特有的薯香味,并通过白及、党参、昆布等食材的添加,赋予了本发明紫薯片补中益气、健脾益肺的保健功能。
Description
技术领域
本发明涉及一种保健紫薯片,尤其涉及一种党参益气紫薯片及其制备方法。
背景技术
紫薯,因其薯肉呈紫红至深紫色而得名。紫薯具有较高的营养价值,除了含有丰富的蛋白质,多糖,氨基酸,维生素,膳食纤维以及锌,铁,铜,锰,钙,镁等天然矿质元素以外,紫薯中高含量的花青素类色素与硒元素使其具有延缓衰老,清除自由基,抗癌症,预防心血管疾病,降血压,降血糖,清除胆固醇等功能,已广泛应用于制作饮料,酿酒以及紫薯片,紫薯全粉等食品中。油炸食品是一种传统的方便食品"利用油脂作为热交换介质,使被炸食品中的淀粉糊化,蛋白质变性,水分以蒸汽形式逸出,使食品具有多孔性,具有酥脆或外表酥脆的特殊口感,同时由于食品中的蛋白质,碳水化合物,脂肪及一些微量成分在油炸过程中发生化学变化而产生特殊的风味"因此,油炸食品在国内外都备受消费者的喜爱"油炸食品种类繁多,主要有油炸面制品、油炸肉制品、油炸果蔬与油炸海鲜等",这些食品原料经高温加工后都存在产生致癌物质丙烯酰胺的可能性。
传统的薯片是油炸食品,炸片所用的植物油代替了薯片中大部分水分,而滞留于薯片中,致使油炸薯片中含油量较高,给长期食用的人们带来安全隐患。传统油炸马铃薯片的含油量高达30%以上,本发明用紫薯作为薯片的原材料,研制一种低含油量薯片很有必要。
发明内容
本发明克服了现有技术中的不足,提供了一种党参益气紫薯片及其制备方法。
本发明是通过以下技术方案实现的:
一种党参益气紫薯片,由下列重量份的原料制成:
紫薯200-250、紫菜粉27-34、白及2-2.6、党参2.1-2.9、昆布2-2.3、海藻酸钠、羧甲基纤维素、果胶、0.3%-0.4%的CaCl2溶液、0.1%-0.15%的柠檬酸溶液、盐、味精适量;
所述的一种党参益气紫薯片的制备方法,其特征在于包括以下步骤:
(1)将白及、党参、昆布混合用4-5倍量的水浸提后浓缩,滤得到药汁;将紫薯洗净去皮切片,切片厚度为2.8-3 mm,入盘待用;
(2)取CaCl2溶液与柠檬酸溶液适量,混合入锅煮沸,再去火冷却至90-95 ℃,再下入薯片,溶液与薯片比例为2:1,期间缓慢搅拌,保持2-3分钟,最后分离薯片,用清水淋洗一遍,除去其表面糖分,并沥干水分;
(3)将上述步骤所得薯片置于冷冻干燥机中,在-18--20℃环境中冷冻17-18 小时,干燥至30-35%含水量后,取出待用;
(4)取海藻酸钠、羧甲基纤维素、果胶溶于药汁以及适量水中,配成涂膜液,满足海藻酸钠浓度为0.9%-1.0%,羧甲基纤维素浓度为1.2%-1.5%,果胶浓度为2.8-3.0%,将干燥后的薯片浸入涂膜液所在容器中,1-2分钟后,从容器底部将涂膜液漏去尽;
(5)将涂膜好的薯片平铺摊开,在45-50℃下干燥5-6分钟,再置于油锅中煎炸1.5-2分钟,取出离心甩油后冷却至35℃以下,再均匀喷洒上紫菜粉以及剩余各物料后,入盘待用;
(6)将上述处理好的薯片除去碎片,按计量包装,即得。
本发明的优点是:
在基本不改变油炸工艺的前提下,通过浸泡涂膜处理,达到抑制丙烯酰胺的形成或消除已产生的丙烯酰胺的目的,同时可以有效减少薯片煎炸时的含油量;
油炸前适度的浸煮处理、冷冻预处理等处理等可以大大减少产品的褐变及吸油,提升产品的风味、脆度和感官品质。其中,CaCl2溶液浸泡起到硬化、降低丙烯酰胺含量的作用、柠檬酸溶液起到护色、降低还原糖含量的作用。
本发明最大程度地保存了紫薯营养价值,花青素流失少,带有清晰的纹理,口感酥脆,无油腻感,带有紫薯特有的薯香味,并通过白及、党参、昆布等食材的添加,赋予了本发明紫薯片补中益气、健脾益肺的保健功能。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例1:
一种党参益气紫薯片,由下列重量份(斤)的原料制成:
紫薯200、紫菜粉34、白及2.6、党参2.9、昆布2.3、海藻酸钠、羧甲基纤维素、果胶、0.4%的CaCl2溶液、0.15%的柠檬酸溶液、盐、味精适量;
所述的一种党参益气紫薯片的制备方法,包括以下步骤:
(1)将白及、党参、昆布混合用5倍量的水浸提后浓缩,滤得到药汁;将紫薯洗净去皮切片,切片厚度为3 mm,入盘待用;
(2)取CaCl2溶液与柠檬酸溶液适量,混合入锅煮沸,再去火冷却至95 ℃,再下入薯片,溶液与薯片比例为2:1,期间缓慢搅拌,保持3分钟,最后分离薯片,用清水淋洗一遍,除去其表面糖分,并沥干水分;
(3)将上述步骤所得薯片置于冷冻干燥机中,在-20℃环境中冷冻17-18 小时,干燥至35%含水量后,取出待用;
(4)取海藻酸钠、羧甲基纤维素、果胶溶于药汁以及适量水中,配成涂膜液,满足海藻酸钠浓度为1.0%,羧甲基纤维素浓度为1.5%,果胶浓度为3.0%,将干燥后的薯片浸入涂膜液所在容器中,2分钟后,从容器底部将涂膜液漏去尽;
(5)将涂膜好的薯片平铺摊开,在50℃下干燥6分钟,再置于油锅中煎炸2分钟,取出离心甩油后冷却至35℃以下,再均匀喷洒上紫菜粉以及剩余各物料后,入盘待用;
(6)将上述处理好的薯片除去碎片,按计量包装,即得。
Claims (2)
1.一种党参益气紫薯片,其特征在于由下列重量份的原料制成:
紫薯200-250、紫菜粉27-34、白及2-2.6、党参2.1-2.9、昆布2-2.3、海藻酸钠、羧甲基纤维素、果胶、0.3%-0.4%的CaCl2溶液、0.1%-0.15%的柠檬酸溶液、盐、味精适量。
2.根据权利要求1所述的一种党参益气紫薯片的制备方法,其特征在于包括以下步骤:
(1)将白及、党参、昆布混合用4-5倍量的水浸提后浓缩,滤得到药汁;将紫薯洗净去皮切片,切片厚度为2.8-3 mm,入盘待用;
(2)取CaCl2溶液与柠檬酸溶液适量,混合入锅煮沸,再去火冷却至90-95 ℃,再下入薯片,溶液与薯片比例为2:1,期间缓慢搅拌,保持2-3分钟,最后分离薯片,用清水淋洗一遍,除去其表面糖分,并沥干水分;
(3)将上述步骤所得薯片置于冷冻干燥机中,在-18--20℃环境中冷冻17-18 小时,干燥至30-35%含水量后,取出待用;
(4)取海藻酸钠、羧甲基纤维素、果胶溶于药汁以及适量水中,配成涂膜液,满足海藻酸钠浓度为0.9%-1.0%,羧甲基纤维素浓度为1.2%-1.5%,果胶浓度为2.8-3.0%,将干燥后的薯片浸入涂膜液所在容器中,1-2分钟后,从容器底部将涂膜液漏去尽;
(5)将涂膜好的薯片平铺摊开,在45-50℃下干燥5-6分钟,再置于油锅中煎炸1.5-2分钟,取出离心甩油后冷却至35℃以下,再均匀喷洒上紫菜粉以及剩余各物料后,入盘待用;
(6)将上述处理好的薯片除去碎片,按计量包装,即得。
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