CN105124487A - 一种速煮风味马铃薯的加工工艺 - Google Patents
一种速煮风味马铃薯的加工工艺 Download PDFInfo
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Abstract
本发明公开了一种速煮风味马铃薯的加工工艺,属于食品加工领域。其特征在于:采用原料、去皮、切粒、蒸熟、铺盘、干燥、成品为加工工艺流程。有益效果:本发明是将甘薯去皮、切成粒状、蒸熟,再经烘干而制成的一种产品,呈淡黄色半透明粒状,口味甜美,具有马铃薯特有的香甜风味;本产品营养价值很高,富含蛋白质、维生素等多种营养物质,有利于人体对食物进行消化和吸收,增强人体免疫力作用,具有健脾和胃,益气调中、排毒养颜和降压抗衰老的功效,是一种老少皆宜、经济实惠的绿色营养食品,且能耐久藏,便于携带,可以作旅行干粮和方便餐之用。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种速煮风味马铃薯的加工工艺。
背景技术
马铃薯,别称地蛋、洋芋、土豆,茄科茄属,一年生草本植物,地下茎块状,扁圆形。马铃薯含有大量碳水化合物,还含有20%蛋白质,18种氨基酸、矿物质、维生素等。马铃薯可以做主食,也可以作为蔬菜食用,或做辅助食品如薯条、薯片等,也用来制作淀粉、粉丝,也可以酿造酒,食用范围广。马铃薯中含有丰富的膳食纤维,有助促进胃肠蠕动,疏通肠道,还能帮助带走一些油脂和垃圾,具有一定的通便排毒作用。马铃薯还具有抗衰老的功效,它含有丰富的维生素B1、B2、B6和泛酸等B族维生素及大量的优质纤维素,还含有微量元素、氨基酸、蛋白质、脂肪和优质淀粉等营养元素。中医认为马铃薯“性平味甘无毒,能健脾和胃,益气调中,缓急止痛,通利大便;对脾胃虚弱、消化不良、肠胃不和、脘腹作痛、大便不畅的患者效果显著”。现代研究证明,马铃薯对调解消化不良有特效,是胃病和心脏病患者的良药及优质保健品。因此马铃薯富有营养,是抗衰老的食物之一。
新鲜的马铃薯不易贮藏,用于加工成速煮风味马铃薯可实现对马铃薯原料的综合利用,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马铃薯不易贮藏的问题,提供一种速煮风味马铃薯的加工工艺。
本发明解决其技术问题所采取的技术方案是:
一种速煮风味马铃薯的加工工艺,其特征在于:采用原料、去皮、切粒、蒸熟、铺盘、干燥、成品为加工工艺流程,具体操作步骤为:
(1)原料去皮:选用新鲜马铃薯作为原料,用清水洗掉泥沙,采用碱液去皮,去皮后立即浸泡于水中,以防褐变;
(2)切粒:将马铃薯用刀切成粒状,大小以0.6-0.8cm,将切好后的薯粒立即浸泡于水中;
(3)蒸熟:将马铃薯粒从水中取出沥干,平铺在蒸笼中蒸煮至熟透而不太烂为度;
(4)铺盘:将蒸煮的马铃薯粒趁热松开,平铺在竹盘中,以便干燥,铺盘操作应注意使马铃薯铺得均匀,不能有粘块;
(5)干燥:采用高温快速干燥法,将马铃薯粒放入隧道式干燥机中,温度为90-98℃,加强通风,干燥时间为2-4h,直至水分达12-16%。
有益效果:本发明是将甘薯去皮、切成粒状、蒸熟,再经烘干而制成的一种产品,呈淡黄色半透明粒状,口味甜美,具有马铃薯特有的香甜风味;本产品营养价值很高,富含蛋白质、维生素等多种营养物质,有利于人体对食物进行消化和吸收,增强人体免疫力作用,具有健脾和胃,益气调中、排毒养颜和降压抗衰老的功效,是一种老少皆宜、经济实惠的绿色营养食品,且能耐久藏,便于携带,可以作旅行干粮和方便餐之用。
具体实施方式
实施例1:
一种速煮风味马铃薯的加工工艺,具体操作步骤为:
(1)原料去皮:选用新鲜马铃薯、甘薯作为原料,用清水洗掉泥沙,采用碱液去皮,去皮后立即浸泡于水中,以防褐变;将香蕉去皮及筋络后,切成1-2cm的粒状,浸泡于水中备用;
(2)切粒:将马铃薯、甘薯用刀切成粒状,大小以1.2-1.5cm,将切好后的薯粒立即浸泡于水中;
(3)蒸熟:将马铃薯粒、甘薯粒从水中取出沥干,平铺在蒸笼中蒸煮至熟透而不太烂为度;
(4)铺盘:将蒸煮的原料趁热松开,平铺在竹盘中,以便干燥,铺盘操作应注意使其铺得均匀,不能有粘块;
(5)干燥:采用高温快速干燥法,将马铃薯粒、甘薯粒及香蕉粒放入隧道式干燥机中,温度为75-80℃,加强通风,干燥时间为6h,直至水分达10%。
实施例2:
一种速煮风味马铃薯的加工工艺,具体操作步骤为:
(1)原料去皮:选用新鲜马铃薯、紫薯作为原料,用清水洗掉泥沙,采用碱液去皮,去皮后立即浸泡于水中,以防褐变;
(2)切粒:将原料用刀切成粒状,大小以1.8cm,将切好后的薯粒立即浸泡于水中;
(3)蒸熟:将原料从水中取出沥干,平铺在蒸笼中蒸煮至熟透而不太烂为度;
(4)铺盘:将蒸煮的原料趁热松开,平铺在竹盘中,以便干燥,铺盘操作应注意使马铃薯铺得均匀,不能有粘块;
(5)干燥:采用高温快速干燥法,将原料放入隧道式干燥机中,温度为100-105℃,加强通风,干燥时间为1-3h,直至水分达8%,撒上少许椒盐。
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)
1.一种速煮风味马铃薯的加工工艺,其特征在于:采用原料、去皮、切粒、蒸熟、铺盘、干燥、成品为加工工艺流程,具体操作步骤为:
(1)原料去皮:选用新鲜马铃薯作为原料,用清水洗掉泥沙,采用碱液去皮,去皮后立即浸泡于水中,以防褐变;
(2)切粒:将马铃薯用刀切成粒状,大小以0.6-0.8cm,将切好后的薯粒立即浸泡于水中;
(3)蒸熟:将马铃薯粒从水中取出沥干,平铺在蒸笼中蒸煮至熟透而不太烂为度;
(4)铺盘:将蒸煮的马铃薯粒趁热松开,平铺在竹盘中,以便干燥,铺盘操作应注意使马铃薯铺得均匀,不能有粘块;
(5)干燥:采用高温快速干燥法,将马铃薯粒放入隧道式干燥机中,温度为90-98℃,加强通风,干燥时间为2-4h,直至水分达12-16%。
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Application publication date: 20151209 |