CN104957551B - 一种多风味土豆泥及其制备方法 - Google Patents
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Classifications
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- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种制备过程简单,易于工业化生产,且口感极佳,而且口感层次丰富,为大多数人所喜爱,还具有良好的保健作用的多风味土豆泥及其罐头制品。所述土豆泥包括土豆和果蔬泥,果蔬泥的组分为:木瓜泥、菠萝泥、芒果泥、榴莲泥、椰蓉泥、洋葱泥、鲜姜泥,其按照一定比例混合。本发明创造性地融合了多种蔬果,尤其是多种热带水果,做成营养丰富,味道鲜美的风味土豆泥。其中芒果被认为具有防止动脉硬化及高血压的食疗作用,然而本发明人意外地发现,所述多种果蔬按照特定比例混合后,具有显著的协同效果,也就是明显更好的降血压效果。
Description
技术领域
本发明属于食品技术领域,涉及一种多风味土豆泥及其制备方法。
背景技术
土豆泥(Mashed Potato)又名马铃薯泥,是以土豆为原料,添加一些相应的调料,放到容器中煮熟,以工具捣成泥状,或是先将土豆煮熟后去皮捣成泥再加入其他辅料搅拌均匀,所做成的一种食品。土豆泥在西餐中广受欢迎,将土豆泥赋予了一种全新的味道,不但口感更加香滑软糯,而且内容更是丰富多多,更加适合小孩子的喜好与口味。
土豆与稻、麦、玉米、高粱并列全球五大粮食作物,是主副兼用型食材。其所含维生素是蔬菜之最,还含有丰富的矿物质、膳食纤维和全部氨基酸一一特别是富含谷类缺少的赖氨酸和色氨酸。其优质淀粉含量约为17.2%,蛋白质质量极好,比大豆蛋白还优良,仅次于动物蛋白质。其所含维生素总量是胡萝卜的2倍、大白菜的3倍、番茄的4倍,其中B族维生素是苹果的4倍,维生素C是苹果的10倍,且耐加热。其所含各种矿物质是苹果的几倍乃至几十倍!最难得的是,土豆中还含有禾谷类粮食所没有的胡萝卜素。500克土豆的营养价值相当于1750克苹果。土豆在法国被称作“地下苹果”;在欧美则被誉为“第二面包”。如果每人每天吃0.25公斤土豆,所产生热量就能满足一昼夜消耗需要。在前苏联、保加利亚、厄瓜多尔等国著名的长寿之乡,人们的主食就是土豆。
联合国最近一项调查表明,到2100年,全世界人口将增加到105亿,可能导致粮食危机。有科学家认为,届时帮助人类渡过危机的最有可能就是这其貌不扬的土豆。正是出于这种考虑,联合国粮农组织2008年就己举办过一次“国际土豆年”。并正式提出21世纪应该用土豆挽救被富贵病缠身的人类新理念一一这也是一次面向全人类的总动员,呼吁人们从此都来把土豆当做主粮。
土豆不是我国的传统主食,但我国用占世界耕地面积7%的土地养活着占世界22%人口的现实,促使我们不能不重视粮食安全问题。所以,既使联合国粮农组织无此呼吁,国人也必须在水稻、小麦、玉米、高粱之外,努力开发新的主粮一一这也正是农业部提出2020年力争把50%以上的土豆作为国人主粮消费对策的背景原因。
本发明旨在提供一种配合国家推广土豆主食化之需的发明。为提高推广的便利性,让土豆成为比方便面还方便的主食品种,特地设计了让消费者可随时随地食用的“罐头”型软包装;同时,为满足不同年龄段消费族群口味和营养需要,还特地设计出果蔬配方,配方包括多种果蔬,使本来烹饪方式想象空间有限的土豆,一下子变成花样繁多、风味独特的大众方便美食。为国家推行土豆主食化找到了一条简便易行又物美价廉的理想途径。
发明内容
本发明的目的在于把传统副食范畴的土豆烹饪加工方式改造为主食化的烹饪加工方式,并结合了现代社会家务劳动社会化需要,把人们传统加工想象空间有限的副食土豆,变成了花样繁多、风味独特,还有良好的保健效果的大众方便主食。
本发明的目的可以通过以下技术方案实现:
一种多风味土豆泥,其特征在于,包括以下组分:
土豆泥、木瓜泥、菠萝泥、芒果泥、榴莲泥、椰蓉泥、洋葱泥和鲜姜泥。
优选地,各组分质量比例为,木瓜泥:菠萝泥:芒果泥:榴莲泥:椰蓉泥:洋葱泥:鲜姜泥为:1:1:2:2:3:2:1。
一种多风味土豆泥的制备方法,包括如下步骤:
(1)选材:选择外型整齐,无腐烂,无霉变的优质土豆;
(2)清洗:用碱液去皮,用清水清洗干净;
(3)切片:将所述优质土豆切成片状,制得土豆片;
(4)护色:将所述土豆片浸入水果护色液中,所述水果护色液完全淹没所述土豆片,持续浸泡;
(5)护维:将经过步骤(4)处理的土豆片捞出至另一容器,喷淋稀释食用亚麻油,翻搅拌匀后静置制得外表均匀附着稀释食用亚麻油的土豆片;
所述稀释食用亚麻油由食用亚麻油与50℃水调配制得;
(6)蒸熟:将所述外表均匀附着稀释食用亚麻油的土豆片倒入蒸锅中,蒸10-20min至熟,制得熟土豆片;
(7)将所述熟土豆片投入搅拌机,同时加入果蔬泥或调料粉,搅拌均匀制得泥状混合物;
(8)将所述泥状混合物冷却后注入软包装,抽真空密封,即得所述多风味土豆泥;
(9)检验、装箱、入库。
优选地,所述步骤(8)中所述软包装为软包装罐头。
优选地,所述步骤(2)中,将土豆切成2-4cm的片状;
所述步骤(4)中,所述土豆片和所述水果护色液的体积比为1:2-3;
所述水果护色液组分及质量配比为:食盐:食用醋:葡萄糖:水=1:0.1-0.3:0.4-0.5:80-100;
所述步骤(5)中,所述稀释食用亚麻油由食用亚麻油与50℃水的质量配比为1:5;所述土豆片与所述稀释使用亚麻油的质量配比为40:1;
所述步骤(7)中,所述果蔬泥的组分包括木瓜泥、菠萝泥、芒果泥、榴莲泥、椰蓉泥、洋葱泥和鲜姜泥;
所述步骤(8)中冷却后注入软包装,抽真空密封,真空度为0.05-0.06Mpa,用常压杀菌法进行杀菌,杀菌时间10-20min,杀菌温度90-100℃,杀菌后分段冷却至35℃。
优选地,步骤(7)的果蔬泥组分的质量配比为木瓜泥:菠萝泥:芒果泥:榴莲泥:椰蓉泥:洋葱泥:鲜姜泥为:1:1:2:2:3:2:1。
木瓜鲜美兼具食疗作用,尤其对女性更有美容功效。木瓜所含的蛋白分解酵素,可以补偿胰和肠道的分泌,补充胃液的不足,有助于分解蛋白质和淀粉。木瓜含有胡萝卜素和丰富的维生素C,它们有很强的抗氧化能力,帮助机体修复组织,消除有毒物质,增强人体免疫力,帮助机体抵抗包括甲流在内的病毒侵袭。木瓜果实中的有效成分能提高吞噬细胞的功效。
菠萝性平,味甘、微酸、微涩、性微寒,具有清暑解渴、消食止泻、补脾胃、固元气、益气血、消食、祛湿、养颜瘦身等功效,为夏令医食兼优的时令佳果。菠萝含有一种叫“菠萝朊酶”的物质,它能分解蛋白质,帮助消化,溶解阻塞于组织中的纤维蛋白和血凝块,改善局部的血液循环,稀释血脂,消除炎症和水肿,能够促进血循环。尤其是过食肉类及油腻食物之后,吃些菠萝更为适宜,可以预防脂肪沉积。
芒果为著名热带水果之一,芒果果实含有糖、蛋白质、粗纤维,芒果所含有的维生素A的前体胡萝卜素成分特别高,是所有水果中少见的。其次维生素C含量也不低。矿物质、蛋白质、脂肪、糖类等,也是其主要营养成分。芒果果实椭圆滑润,果皮呈柠檬黄色,肉质细腻,气味香甜,含有丰富的糖、维生素,蛋白质0.65%-1.31%,每100克果肉含胡萝卜素2281-6304微克,可溶性固形物14%-24.8%,而且人体必需的微量元素〈硒、钙、磷、钾、铁等〉含量也很高。食用芒果具有清肠胃的功效,对于晕车、晕船有一定的止吐作用。芒果含有营养素及维生素C、矿物质等,除了具有防癌的功效外,同时也具有防止动脉硬化及高血压的食疗作用。
榴莲性热,可以活血散寒,缓解痛经,特别适合受痛经困扰的女性食用;它还能改善腹部寒凉的症状,可以促使体温上升,是寒性体质者的理想补品。榴莲营养价值极高,经常食用可以强身健体,健脾补气,补肾壮阳,暖和身体。
椰蓉是椰丝和椰粉的混合物,用来做糕点、月饼、面包等的馅料和撒在糖葫芦、面包等的表面,以增加口味和装饰表面。原料是把椰子肉切成丝或磨成粉后,经过特殊的烘干处理后混合制成。椰蓉本身是白色的,而市面上常见的椰蓉呈诱人的油光光的金黄色,这是因为在制作过程中添加了黄油、蛋液、白砂糖、蛋黄等。这样的椰蓉虽然口感更好,口味更浓,营养更丰富全面。椰蓉中含有糖类、脂肪、蛋白质、维生素B族、维生素C及微量元素钾、镁等营养成分。
洋葱含有前列腺素A,能降低外周血管阻力,降低血粘度,可用于降低血压、提神醒脑、缓解压力、预防感冒。此外,洋葱还能清除体内氧自由基,增强新陈代谢能力,抗衰老,预防骨质疏松,是适合中老年人的保健食物。洋葱是所知唯一含前列腺素A的蔬菜。前列腺素A能扩张血管、降低血液黏度,因而会产生降血压、增加冠状动脉的血流量,预防血栓形成的作用。洋葱中含量丰富的槲皮素,其生物的可利用率很高,科学家研究报告指出,槲皮素可能有助于防止低密度脂蛋白(LDL)的氧化,对于动脉粥样硬化,能提供重要的保护作用。
生姜辛温,辛散胃寒力量强,生姜能使胃蛋白酶作用减弱,脂肪分解酶的作用增强.生姜可严重破坏胰酶中的淀粉酶,使胰酶对淀粉的消化作用显著下降.还可抑制淀粉酶中的β-淀粉酶,阻碍淀粉糖化。
本发明创造性地融合了多种蔬果,尤其是多种热带水果,做成营养丰富,味道鲜美的风味土豆泥。其中芒果被认为具有防止动脉硬化及高血压的食疗作用,然而本发明人意外地发现,所述多种果蔬按照特定比例混合后,具有显著的协同效果,也就是明显更好的降血压效果。
本发明的有益之处在于:
(1)本发明的多风味土豆泥制备过程简单,易于工业化生产。
(2)本发明制备得到的多风味土豆泥口感极佳,而且口感层次丰富,为大多数人所喜爱。
(3)本发明制得的多风味土豆泥还意外地具有良好的保健作用,尤其是降压效果。
具体实施方式
实施例1:
一种多风味土豆泥,包括以下组分:
土豆泥:木瓜泥:菠萝泥:芒果泥:榴莲泥:椰蓉泥:洋葱泥:鲜姜泥为:10:1:1:2:2:3:2:1。
实施例2:
一种多风味土豆泥的制备方法,包括如下步骤:
(1)选材:选择外型整齐,无腐烂,无霉变,未生芽或芽己萌动的优质土豆;
(2)清洗:用碱液去皮,用清水清洗干净;
(3)切片:将土豆切成2cm的片状;
(4)护色:将土豆片迅速浸入水果护色液中,持续浸泡3小时;土豆片和护色液的体积比为1:2;护色液组分及配比为:食盐:柠檬酸:抗坏血酸:水=1:0.3:0.4:100;
(5)护维:将护色液浸泡两小时的土豆片捞出至另一容器,喷淋稀释食用亚麻油,翻搅拌匀后静置30分钟。该稀释食用亚麻油与稀释用50度温水比例为:1000克:5000克。土豆片与稀释食用亚麻油比例为:1000克土豆片:25克。
(6)蒸熟:将外表均匀附着稀释食用亚麻油的土豆片倒入蒸锅中,蒸20min至熟;
(7)将熟土豆片投入搅拌机,同时加入果蔬泥,搅拌均匀成泥状;土豆片与果蔬泥比例为80:20;果蔬泥的质量比例为:木瓜泥:菠萝泥:芒果泥:榴莲泥:椰蓉泥:洋葱泥:鲜姜泥为:1:1:2:2:3:2:1;
(8)冷却后注入软包装,即为风味土豆泥软包装“罐头”,所述的软包装“罐头”之包装为食品用塑料内衬钖箔材质。
(9)密封:抽真空密封,真空度为0.05MPa;
(10)杀菌冷却:用常压杀菌法,杀菌时间20min,温度90度,分段冷却至35度;
(11)检验、装箱、入库。
实施例2:
一种多风味土豆泥的制备方法,包括如下步骤:
(1)选材:选择外型整齐,无腐烂,无霉变,未生芽或芽己萌动的优质土豆;
(2)清洗:用碱液去皮,用清水清洗干净;
(3)切片:将土豆切成4cm的片状;
(4)护色:将土豆片迅速浸入水果护色液中,持续浸泡2小时;土豆片和护色液的体积比为1:3;护色液组分及配比为:食盐:柠檬酸:抗坏血酸:水=1:0.1:0.5:80;
(5)护维:将护色液浸泡两小时的土豆片捞出至另一容器,喷淋稀释食用亚麻油,翻搅拌匀后静置30分钟。该稀释食用亚麻油与稀释用50度温水比例为:1000克:5000克。土豆片与稀释食用亚麻油比例为:1000克土豆片:25克。
(6)蒸熟:将外表均匀附着稀释食用亚麻油的土豆片倒入蒸锅中,蒸10min至熟;
(7)将熟土豆片投入搅拌机,同时加入果蔬泥,搅拌均匀成泥状;土豆片与果蔬泥比例为80:20;果蔬泥的质量比例为:木瓜泥:菠萝泥:芒果泥:榴莲泥:椰蓉泥:洋葱泥:鲜姜泥为:1:1:2:2:3:2:1;
(8)冷却后注入软包装,即为风味土豆泥软包装“罐头”,所述的软包装“罐头”之包装为食品用塑料内衬钖箔材质。
(9)密封:抽真空密封,真空度为0.06MPa;
(10)杀菌冷却:用常压杀菌法,杀菌时间10min,温度100度,分段冷却至35度;
(11)检验、装箱、入库。
实施例3:
一种多风味土豆泥的制备方法,包括如下步骤:
(1)选材:选择外型整齐,无腐烂,无霉变,未生芽或芽己萌动的优质土豆;
(2)清洗:用碱液去皮,用清水清洗干净;
(3)切片:将土豆切成3cm的片状;
(4)护色:将土豆片迅速浸入水果护色液中,持续浸泡3小时;土豆片和护色液的体积比为1:2;护色液组分及配比为:食盐:柠檬酸:抗坏血酸:水=1:0.2:0.4:90;
(5)护维:将护色液浸泡两小时的土豆片捞出至另一容器,喷淋稀释食用亚麻油,翻搅拌匀后静置30分钟。该稀释食用亚麻油与稀释用50度温水比例为:1000克:5000克。土豆片与稀释食用亚麻油比例为:1000克土豆片:25克。
(6)蒸熟:将外表均匀附着稀释食用亚麻油的土豆片倒入蒸锅中,蒸13min至熟;
(7)将熟土豆片投入搅拌机,同时加入果蔬泥,搅拌均匀成泥状;土豆片与果蔬泥比例为80:20;果蔬泥的质量比例为:木瓜泥:菠萝泥:芒果泥:榴莲泥:椰蓉泥:洋葱泥:鲜姜泥为:1:1:2:2:3:2:1;
(8)冷却后注入软包装,即为风味土豆泥软包装“罐头”,所述的软包装“罐头”之包装为食品用塑料内衬钖箔材质。
(9)密封:抽真空密封,真空度为0.05MPa;
(10)杀菌冷却:用常压杀菌法,杀菌时间15min,温度98度,分段冷却至35度;
(11)检验、装箱、入库。
实施例4:
对比例:
一种芒果风味土豆泥的制备方法,包括如下技术步骤:
(1)选材:选择外型整齐,无腐烂,无霉变,未生芽或芽己萌动的优质土豆;
(2)清洗:用碱液去皮,用清水清洗干净;
(3)切片:将土豆切成3cm的片状;
(4)护色:将土豆片迅速浸入水果护色液中,持续浸泡3小时;土豆片和护色液的体积比为1:2;护色液组分及配比为:食盐:柠檬酸:抗坏血酸:水=1:0.2:0.4:90;
(5)护维:将护色液浸泡两小时的土豆片捞出至另一容器,喷淋稀释食用亚麻油,翻搅拌匀后静置30分钟。该稀释食用亚麻油与稀释用50度温水比例为:1000克:5000克。土豆片与稀释食用亚麻油比例为:1000克土豆片:25克。
(6)蒸熟:将外表均匀附着稀释食用亚麻油的土豆片倒入蒸锅中,蒸13min至熟;
(7)将熟土豆片投入搅拌机,同时加入果蔬泥,搅拌均匀成泥状;土豆片与果蔬泥比例为80:20;果蔬泥为:芒果泥;
(8)冷却后注入软包装,即为风味土豆泥软包装“罐头”,所述的软包装“罐头”之包装为食品用塑料内衬钖箔材质。
(9)密封:抽真空密封,真空度为0.05MPa;
(10)杀菌冷却:用常压杀菌法,杀菌时间15min,温度98度,分段冷却至35度;
(11)检验、装箱、入库。
实施例5:
(1)口感测评:
感官评价由80位年龄段在10-60岁的评价员对产品进行评价,仅仅有1人表示口味一般,79人表示口感非常好,其润滑爽口,香气怡人,老幼皆宜,别具一格。
(2)降血压效果测试:
实验方法:高血压病人停用原服用的药物,服用本发明多风味土豆泥,分为4组,每组30人,患者每天服用2次,食用量为100g/次,三个月为一疗程,连续服用三个疗程。
疗效判定标准
参照卫生部规定的《新药临床研究指导原则草案》中高血压疗效标准判定。
显效:舒张压下降≥10mmHg并降至正常或下降20mmHg以上,头痛、头晕、心悸、乏力等临床症状消失或明显减轻;
有效:舒张压下降<10mmHg,但已降至正常或下降10~19mmHg,或收缩压下降>30mmHg;
无效:未达以上两项标准。
经过九个月的试验,实验结果如表1所示:
表1
由此可见,相对于只有具有降血压效果的芒果风味土豆泥,本发明的多风味土豆泥具有明显更优的降血压有效率,3组实施例对高血压的降压有效率都达到了100%。
(3)其他疗效:
此外,在检测高血压疗效的同时,还观察到本产品具有生发养血,美容养颜等有益效果。
综上所述,本发明制得的多风味土豆泥不仅口感好,而且含有大量人体所需的营养,多种发酵产生的酶,具有非常显著的保健作用,其能生发养血,美容养颜,提高免疫力,并且还有意想不到的非常好的降压效果。该产品天然健康,效果显著,口感好,具有非常广阔的市场前景。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (5)
1.一种多风味土豆泥,其特征在于,包括以下组分:
土豆泥、木瓜泥、菠萝泥、芒果泥、榴莲泥、椰蓉泥、洋葱泥和鲜姜泥;
各组分质量比例为,木瓜泥:菠萝泥:芒果泥:榴莲泥:椰蓉泥:洋葱泥:鲜姜泥为 1:1:2:2:3:2:1;所述多风味土豆泥的制备方法包括如下步骤:选材、清洗、切片、护色、护维、蒸熟、包装;所述护维:将经过护色处理的土豆片捞出至另一容器,喷淋稀释食用亚麻油,翻搅拌匀后静置制得外表均匀附着稀释食用亚麻油的土豆片;所述稀释食用亚麻油由食用亚麻油与50℃水调配制得。
2.如权利要求1所述的多风味土豆泥的制备方法,包括如下步骤:
(1)选材:选择外型整齐,无腐烂,无霉变的优质土豆;
(2)清洗:用碱液去皮,用清水清洗干净;
(3)切片:将所述优质土豆切成片状,制得土豆片;
(4)护色:将所述土豆片浸入水果护色液中,所述水果护色液完全淹没所述土豆片,持续浸泡;
(5)护维:将经过步骤(4)处理的土豆片捞出至另一容器,喷淋稀释食用亚麻油,翻搅拌匀后静置制得外表均匀附着稀释食用亚麻油的土豆片;
所述稀释食用亚麻油由食用亚麻油与50℃水调配制得;
(6)蒸熟:将所述外表均匀附着稀释食用亚麻油的土豆片倒入蒸锅中,蒸10-20min至熟,制得熟土豆片;
(7)搅拌:将所述熟土豆片投入搅拌机,同时加入果蔬泥,搅拌均匀制得泥状混合物;所述果蔬泥的组分包括木瓜泥、菠萝泥、芒果泥、榴莲泥、椰蓉泥、洋葱泥和鲜姜泥;
(8)包装:将所述泥状混合物冷却后注入软包装,抽真空密封,即得所述多风味土豆泥;
(9)检验、装箱、入库。
3.如权利要求2所述的多风味土豆泥的制备方法,其特征在于,所述步骤(8)中所述软包装为软包装罐头。
4.如权利要求2所述的多风味土豆泥的制备方法,其特征在于,
所述步骤(3)中,将土豆切成2-4cm的片状;
所述步骤(4)中,所述土豆片和所述水果护色液的体积比为1:2-3;
所述水果护色液组分及质量配比为:食盐:食用醋:葡萄糖:水=1:0.1-0.3:0.4-0.5:80-100;
所述步骤(5)中,所述稀释食用亚麻油由食用亚麻油与50℃水的质量配比为1:5;所述土豆片与所述稀释使用亚麻油的质量配比为40:1;
所述步骤(8)中冷却后注入软包装,抽真空密封,真空度为0.05-0.06Mpa,用常压杀菌法进行杀菌,杀菌时间10-20min,杀菌温度90-100℃,杀菌后分段冷却至35℃。
5.如权利要求4所述的多风味土豆泥的制备方法,其特征在于:
所述步骤(7)的果蔬泥组分的质量配比为木瓜泥:菠萝泥:芒果泥:榴莲泥:椰蓉泥:洋葱泥:鲜姜泥为 1:1:2:2:3:2:1。
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