CN105105033A - 一种保健南瓜丝的制作工艺 - 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
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
本发明公开了一种保健南瓜丝的制作工艺,属于食品加工领域。其特征在于:采用选料→去皮、去籽→洗涤→切丝→盐浸→烘干→水冲→浸泡→冷却→烘干→半成品→拌粉→晒干→包装的加工工艺流程。有益效果:本发明产品为半干状的黄色细丝,口感柔软清脆,有咀嚼性,具有南瓜原有的风味。本产品不仅美味可口、营养丰富,还有利于保护胃粘膜、帮助消化,对防治糖尿病和降低血糖有特殊的疗效,食用方便,操作简单。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种保健南瓜丝的制作工艺。
背景技术
南瓜,别名番瓜、北瓜,笋瓜、金瓜,呈扁球形、壶形、圆柱形等,表面有纵沟和隆起,光滑或有瘤状突起。表皮呈橙黄至橙红色不等。果柄有棱槽,瓜蒂扩大成喇叭状,其种子为卵形或椭圆形。南瓜是一种营养价值极高的蔬菜,其钙、铁、胡萝卜素含量非常高,具有解毒、保肝肾功能,保护胃粘膜、帮助消化,消除致癌物质等功效。
科学研究表明:南瓜中内含有维生素和果胶,能粘结和消除体内细菌毒素和其他有害物质,如重金属中的铅、汞和放射性元素,可以起到解毒作用;南瓜含有丰富的钴,能活跃人体的新陈代谢,促进造血功能,并参与人体内维生素B12的合成,对防治糖尿病、降低血糖有特殊的疗效;此外,南瓜还富含锌,有益皮肤和指甲健康,其中抗氧化剂β胡萝卜素具有护眼、护心和抗癌功效。
南瓜容易变坏,不耐贮藏,用于加工成保健南瓜丝可实现对南瓜的综合利用,便于储存,提高其经济价值和营养价值。
发明内容
本发明的目的是解决鲜南瓜不易贮藏的问题,提供一种保健南瓜丝的制作工艺。
本发明解决其技术问题所采取的技术方案是:
一种保健南瓜丝的制作工艺,其特征在于:采用选料→去皮、去籽→洗涤→切丝→盐浸→烘干→水冲→浸泡→冷却→烘干→半成品→拌粉→晒干→包装的加工工艺流程,具体操作步骤为:
(1)选料:选用九成熟以上的老南瓜,去皮、籽、洗干净;
(2)切丝:将洗干净的南瓜切成正方形,条长为8cm、宽3mm、厚0.8mm的细丝;
(3)盐浸:南瓜丝750g,加入食盐35g,分层加入,1h后适当搅拌南瓜丝,直到有水分渗出,盐浸时间为5-7h;
(4)烘干:将盐浸过的南瓜丝放入烘房中,温度控制在68-75℃,烘烤期间要勤翻南瓜丝,直到9成干为止;
(5)浸泡:1L的水中加入蜂蜜15g,甜蜜素18g,甜宝1.5g,加热至90℃,将干南瓜丝用清水冲掉盐分后放入甜液中浸泡,冷却至室温;将柠檬酸10g、苹果酸8g,放入少量水中溶解,冷却至室温,倒入盛有南瓜丝的甜液中,不断搅拌,直至PH值为2.7,待液体全部被南瓜丝吸收后,将南瓜丝取出,放入烘房,温度在55-60℃,不宜烘烤太干,烘至手感不粘即可;
(6)拌粉:每100g南瓜丝撒入5g玉米淀粉,拌匀,用手搓散,也可放入搅拌机中,边搅拌边撒入玉米淀粉,使南瓜丝的表面均匀地涂上玉米淀粉,防止粘连,淀粉预先要在112℃下烘烤50min;
(7)晒干:将半成品放于竹帘上晾晒,适当翻动,直至晒干;
(8)包装:用食品塑料袋分装,杀菌后即为成品。
有益效果:本发明产品为半干状的黄色细丝,口感柔软清脆,有咀嚼性,具有南瓜原有的风味。本产品不仅美味可口、营养丰富,还有利于保护胃粘膜、帮助消化,对防治糖尿病和降低血糖有特殊的疗效,食用方便,操作简单。
具体实施方式
实施例1:
一种保健南瓜丝的制作工艺,具体操作步骤为:
(1)选料:选用九成熟以上的老南瓜,去皮、籽、洗干净;
(2)切丝:将洗干净的南瓜切成正方形,条长为5cm、宽2mm、厚1.2mm的细丝;将胡萝卜洗净,切成同南瓜丝大小的丝状;
(3)糖浸:南瓜丝700g,胡萝卜丝300g,加入蔗糖45g,分层加入,2h后适当搅拌南瓜丝,直到有水分渗出,糖浸时间为4-5h;
(4)烘干:将糖浸过的南瓜丝放入烘房中,温度控制在80℃,烘烤期间要勤翻南瓜丝,直到8成干为止;
(5)浸泡:1.5L的水中加入冰糖20g,饴糖7g,甘草8g,甜蜜素12g,甜宝1g,加热至75℃,将干南瓜丝用清水冲掉盐分后放入甜液中浸泡,冷却至室温;将柠檬酸15g放入少量水中溶解,冷却至室温,倒入盛有南瓜丝的甜液中,不断搅拌,直至PH值为2.5,待液体全部被南瓜丝吸收后,将南瓜丝取出,放入烘房,温度在70℃,不宜烘烤太干,烘至手感不粘即可;
(6)拌粉:每100g南瓜丝撒入3g麦芽淀粉,拌匀,用手搓散,也可放入搅拌机中,边搅拌边撒入麦芽淀粉,使南瓜丝的表面均匀地涂上麦芽淀粉,防止粘连,淀粉预先要在100℃下烘烤45min;
(7)晒干:将半成品放于竹帘上晾晒,适当翻动,直至晒干;
(8)包装:用食品塑料袋分装,杀菌后即为成品。
实施例2:
一种保健南瓜丝的制作工艺,具体操作步骤为:
(1)选料:选用九成熟以上的老南瓜,去皮、籽、洗干净;
(2)切丝:将洗干净的南瓜切成正方形,条长为10cm、宽5mm、厚0.6mm的细丝;
(3)盐浸:南瓜丝850g,加入食盐45g,分层加入,2h后适当搅拌南瓜丝,直到有水分渗出,盐浸时间为4h;
(4)烘干:将盐浸过的南瓜丝放入烘房中,温度控制在80℃,烘烤期间要勤翻南瓜丝,直到9成干为止;
(5)浸泡:1.2L的水中加入甜菊糖苷20g,甜蜜素15g,甜宝0.8g,丁香3g,加热至90℃,将干南瓜丝用清水冲掉盐分后放入甜液中浸泡,冷却至室温;将苹果酸15g,放入少量水中溶解,冷却至室温,倒入盛有南瓜丝的甜液中,不断搅拌,直至PH值为3.2,待液体全部被南瓜丝吸收后,将南瓜丝取出,放入烘房,温度在68℃,不宜烘烤太干,烘至手感不粘即可;
(6)拌粉:每100g南瓜丝撒入12g黑芝麻粉,拌匀,用手搓散,也可放入搅拌机中,边搅拌边撒入黑芝麻粉,使南瓜丝的表面均匀地涂上黑芝麻粉,防止粘连,黑芝麻粉预先要在98℃下烘烤1.5h;
(7)晒干:将半成品放于竹帘上晾晒,适当翻动,直至晒干;
(8)包装:用食品塑料袋分装,杀菌后即为成品。
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)
1.一种保健南瓜丝的制作工艺,其特征在于:采用选料→去皮、去籽→洗涤→切丝→盐浸→烘干→水冲→浸泡→冷却→烘干→半成品→拌粉→晒干→包装的加工工艺流程,具体操作步骤为:
(1)选料:选用九成熟以上的老南瓜,去皮、籽、洗干净;
(2)切丝:将洗干净的南瓜切成正方形,条长为8cm、宽3mm、厚0.8mm的细丝;
(3)盐浸:南瓜丝750g,加入食盐35g,分层加入,1h后适当搅拌南瓜丝,直到有水分渗出,盐浸时间为5-7h;
(4)烘干:将盐浸过的南瓜丝放入烘房中,温度控制在68-75℃,烘烤期间要勤翻南瓜丝,直到9成干为止;
(5)浸泡:1L的水中加入蜂蜜15g,甜蜜素18g,甜宝1.5g,加热至90℃,将干南瓜丝用清水冲掉盐分后放入甜液中浸泡,冷却至室温;将柠檬酸10g、苹果酸8g,放入少量水中溶解,冷却至室温,倒入盛有南瓜丝的甜液中,不断搅拌,直至PH值为2.7,待液体全部被南瓜丝吸收后,将南瓜丝取出,放入烘房,温度在55-60℃,不宜烘烤太干,烘至手感不粘即可;
(6)拌粉:每100g南瓜丝撒入5g玉米淀粉,拌匀,用手搓散,也可放入搅拌机中,边搅拌边撒入玉米淀粉,使南瓜丝的表面均匀地涂上玉米淀粉,防止粘连,淀粉预先要在112℃下烘烤50min;
(7)晒干:将半成品放于竹帘上晾晒,适当翻动,直至晒干;
(8)包装:用食品塑料袋分装,杀菌后即为成品。
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