CN105124479A - 一种甘薯营养干的加工方法 - Google Patents
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Abstract
本发明公开了一种甘薯营养干的加工方法,属于食品加工领域。其特征在于:采用选料→清洗→去皮→蒸煮→干燥→初烤→压扁→成形→重烤→整形→轻烤→分级→包装为加工方法流程。有益效果:本发明产品口感香酥清脆,甜度适宜,具有甘薯特有的香甜风味;本产品有利于提高人体免疫力,维持和调节人体功能,还具有预防骨质疏松、抗衰老、防止动脉硬化的功效,是一种不可多得的低热量、低糖、低脂食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种甘薯营养干的加工方法。
背景技术
甘薯,绕草质藤本,属一年生或多年生蔓生草本,又名山芋、红芋、番薯、甘薯、白薯、地瓜、红苕,因地区不同而有不同的名称。其蔓细长,茎匍匐地面,块根,通过无氧呼吸产生乳酸;皮色发白或发红,肉大多为黄白色,但也有紫色,除了食用外,还可以作为制糖和酿酒的原料。
甘薯的作用:1.增强免疫功能:甘薯含有大量黏液蛋白,能够防止肝脏和肾脏结缔组织萎缩,提高机体免疫力,预防胶原病发生;甘薯中所含的矿物质对于维持和调节人体功能,起着十分重要的作用;所含的钙和镁,可以预防骨质疏松;2.防癌抗癌:甘薯中含有一种抗癌物质,能够防治结肠癌和乳腺癌;此外,甘薯还具有消除活性氧的作用,活性氧是诱发癌症的原因之一,故甘薯抑制癌细胞增殖的作用十分明显;3.抗衰老、防止动脉硬化:甘薯所含黏液蛋白能保持血管壁的弹性,防止动脉粥样硬化的发生;甘薯中的绿原酸,可抑制黑色素的产生,防止雀班和老人斑的出现;红著还能抑制肌肤老化,保持肌肤弹性,减缓机体的衰老进程。
新鲜的甘薯不易贮藏,用于加工成甘薯营养干可实现对甘薯原料的综合利用,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甘薯不易贮藏的问题,提供一种甘薯营养干的加工方法。
本发明解决其技术问题所采取的技术方案是:
一种甘薯营养干的加工方法,其特征在于:采用选料→清洗→去皮→蒸煮→干燥→初烤→压扁→成形→重烤→整形→轻烤→分级→包装为加工方法流程,具体操作步骤为:
(1)选料及处理:选用无虫蛀、块大、表面光滑平整的新鲜甘薯,将选好的甘薯用清水洗净表面的泥沙及其他杂质,然后去皮并切成条状;
(2)蒸煮及干燥:将切条后的甘薯放入蒸煮锅内,蒸煮至七、八成熟,再放入65℃的烘箱里干燥,至薯干变得干硬,扒动发出的响声清脆时为止;
(3)初烤:把去皮后的熟薯放入烤筛初烤,烤到甘薯不粘手时为止,取出压扁;
(4)压扁成形:先把甘薯中间破开,放在板上用手压平,再用竹刀蘸热开水抹平,直接送入烤橱内烘烤,温度保持在45℃,以防止其发焦龟裂;
(5)重烤:把压平的薯块放进烘烤,升温至75℃,水分蒸发快,烘至八成干;
(6)整形:烘至八成干时,把薯块头尾和黑斑用不锈钢修理掉;
(7)轻烤:把已修好的薯块放进50℃的烤橱内,继续干燥到成品坚硬为止,烘烤的时间12h;
(8)翻筛:烘烤过程中要经常将上下烤盘互相调换位置,使干燥速度一致,便于一起出炉;
(9)包装:将烘烤后的熟薯干分级包装,趁热用聚乙烯复合膜包装,封口一定要严紧,经包装后即为成品。
有益效果:本发明产品口感香酥清脆,甜度适宜,具有甘薯特有的香甜风味;本产品有利于提高人体免疫力,维持和调节人体功能,还具有预防骨质疏松、抗衰老、防止动脉硬化的功效,是一种不可多得的低热量、低糖、低脂食品。
具体实施方式
实施例1:
一种甘薯营养干的加工方法,具体操作步骤为:
(1)选料及处理:选用无虫蛀、块大、表面光滑平整的新鲜甘薯,将选好的甘薯用清水洗净表面的泥沙及其他杂质,然后去皮并切成条状;
(2)蒸煮及干燥:将切条后的甘薯放入蒸煮锅内,蒸煮至九成熟,再放入78℃的烘箱里干燥,至薯干变得干硬,扒动发出的响声清脆时为止;
(3)初烤:把去皮后的熟薯放入烤筛初烤,烤到甘薯不粘手时为止,取出压扁;
(4)压扁成形:先把甘薯中间破开,放在板上用手压平,再用竹刀蘸热开水抹平,直接送入烤橱内烘烤,温度保持在50℃,以防止其发焦龟裂;
(5)重烤:把压平的薯块放进烘烤,升温至65℃,水分蒸发快,烘至七成干;
(6)整形:烘至七成干时,把薯块头尾和黑斑用不锈钢修理掉;
(7)轻烤:把已修好的薯块放进42℃的烤橱内,继续干燥到成品坚硬为止,烘烤的时间8h;
(8)翻筛:烘烤过程中要经常将上下烤盘互相调换位置,使干燥速度一致,便于一起出炉;
(9)包装:将烘烤后的熟薯干分级包装,趁热用聚乙烯复合膜包装,封口一定要严紧,经包装后即为成品。
实施例2:
一种甘薯营养干的加工方法,具体操作步骤为:
(1)选料及处理:选用无虫蛀、块大、表面光滑平整的新鲜甘薯,将选好的甘薯用清水洗净表面的泥沙及其他杂质,然后去皮并切成条状;
(2)蒸煮及干燥:将切条后的甘薯放入蒸煮锅内,蒸煮至八成熟,再放入85℃的烘箱里干燥,至薯干变得干硬,扒动发出的响声清脆时为止;
(3)初烤:把去皮后的熟薯放入烤筛初烤,烤到甘薯不粘手时为止,取出压扁;
(4)压扁成形:先将熟薯用纱布包起,用手轻轻压平,呈椭圆形状,然后取出抹平,直接送入烤橱内烘烤,温度保持在65℃,以防止其发焦龟裂;
(5)重烤:把压平的薯块放进烘烤,升温至80℃,水分蒸发快,烘至七成干;
(6)整形:烘至七成干时,把薯块头尾和黑斑用不锈钢修理掉;
(7)轻烤:把已修好的薯块放进55℃的烤橱内,继续干燥到成品坚硬为止,烘烤的时间6h;
(8)翻筛:烘烤过程中要经常将上下烤盘互相调换位置,使干燥速度一致,便于一起出炉;
(9)包装:将烘烤后的熟薯干分级包装,涂抹一层玫瑰酱,趁热用聚乙烯复合膜包装,封口一定要严紧,经包装后即为成品。
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)
1.一种甘薯营养干的加工方法,其特征在于:采用选料→清洗→去皮→蒸煮→干燥→初烤→压扁→成形→重烤→整形→轻烤→分级→包装为加工方法流程,具体操作步骤为:
(1)选料及处理:选用无虫蛀、块大、表面光滑平整的新鲜甘薯,将选好的甘薯用清水洗净表面的泥沙及其他杂质,然后去皮并切成条状;
(2)蒸煮及干燥:将切条后的甘薯放入蒸煮锅内,蒸煮至七、八成熟,再放入65℃的烘箱里干燥,至薯干变得干硬,扒动发出的响声清脆时为止;
(3)初烤:把去皮后的熟薯放入烤筛初烤,烤到甘薯不粘手时为止,取出压扁;
(4)压扁成形:先把甘薯中间破开,放在板上用手压平,再用竹刀蘸热开水抹平,直接送入烤橱内烘烤,温度保持在45℃,以防止其发焦龟裂;
(5)重烤:把压平的薯块放进烘烤,升温至75℃,水分蒸发快,烘至八成干;
(6)整形:烘至八成干时,把薯块头尾和黑斑用不锈钢修理掉;
(7)轻烤:把已修好的薯块放进50℃的烤橱内,继续干燥到成品坚硬为止,烘烤的时间12h;
(8)翻筛:烘烤过程中要经常将上下烤盘互相调换位置,使干燥速度一致,便于一起出炉;
(9)包装:将烘烤后的熟薯干分级包装,趁热用聚乙烯复合膜包装,封口一定要严紧,经包装后即为成品。
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CN106072175A (zh) * | 2016-06-30 | 2016-11-09 | 张建新 | 一种果味薯莨脯的加工方法 |
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