CN105166769A - 一种风味甘薯保健饼的制作方法 - Google Patents
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Abstract
本发明公开了一种风味甘薯保健饼的制作方法,属于食品加工领域。其特征在于:采用甘薯2.5kg,山药1.2kg,绿豆1.2kg,玉米淀粉0.6kg,鱼肉2kg,鸡蛋0.7kg,味精20g,食盐55g,香甜泡打粉80g为原料,其加工工艺流程为原料预处理→混合搅拌→压坯切片→成型→干燥→油炸→冷却→包装。有益效果:本发明产品色泽微黄,香酥可口,香味浓郁,具有甘薯香酥的风味;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,是一种经济实惠、绿色健康的休闲食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种风味甘薯保健饼的制作方法。
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,用于加工成风味甘薯保健饼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,提供一种风味甘薯保健饼的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种风味甘薯保健饼的制作方法,其特征在于:采用甘薯2.5kg,山药1.2kg,绿豆1.2kg,玉米淀粉0.6kg,鱼肉2kg,鸡蛋0.7kg,味精20g,食盐55g,香甜泡打粉80g为原料,其加工工艺流程为原料预处理→混合搅拌→压坯切片→成型→干燥→油炸→冷却→包装,具体操作步骤为:
(1)原料预处理:山药、甘薯去皮蒸熟,经过捣碎机捣碎成薯泥;鸡蛋经打蛋器搅打成蛋糊,时间控制在4min,泡越多越好;鱼肉绞碎后蒸熟;绿豆先炒熟再经过粉碎,过120目筛;
(2)和面:薯饼的面团要求调的软些,加水量为35%,用冷水将焦亚硫酸钠溶化后,在开始调玉米淀粉时即可加入,同时加入味精、香甜泡打粉,一般采用双浆立式调粉机,调粉55min;
(3)静置:调粉后面团弹性仍然较大,通过静置来减少薯饼韧缩现象;
(4)压面:薯饼面团辊压需5次,将面片的两端折回中间,并经两次折叠转向,改善其纵横之间收缩性能上的差异,尽量少撒粉,以防烘烤后的起泡;
(5)成型:用切辊冲印成型;
(6)烘烤:采用低温长时间烘烤,将薯饼放置在温度为280℃下烘烤12min即成;
(7)冷却包装:在冷却过程中,要求冷空气尽量接近室温,待产品低于26℃时方可包装。
有益效果:本发明产品色泽微黄,香酥可口,香味浓郁,具有甘薯香酥的风味;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,是一种经济实惠、绿色健康的休闲食品。
具体实施方式
实施例1:
一种风味甘薯保健饼的制作方法,具体操作步骤为:
(1)原料预处理:紫薯、甘薯去皮蒸熟,经过捣碎机捣碎成薯泥;鸡蛋经打蛋器搅打成蛋糊,时间控制在3-5min,泡越多越好;鱼肉绞碎后蒸熟;芸豆和豌豆先炒熟再经过粉碎,过60目筛;
(2)和面:薯饼的面团要求调的软些,加水量为15%,用冷水将焦亚硫酸钠溶化后,在开始调玉米淀粉时即可加入,同时加入味精、香甜泡打粉,一般采用双浆立式调粉机,调粉20-25min;
(3)静置:调粉后面团弹性仍然较大,通过静置来减少薯饼韧缩现象;
(4)压面:薯饼面团辊压需15次,将面片的两端折回中间,并经两次折叠转向,改善其纵横之间收缩性能上的差异,尽量少撒粉,以防烘烤后的起泡;
(5)成型:用切辊冲印成型;
(6)烘烤:采用高温烘烤,将薯饼放置在温度为250-260℃下烘烤2-3min即成;
(7)冷却包装:在冷却过程中,要求冷空气尽量接近室温,待产品低于45℃时方可包装。
实施例2:
一种风味甘薯保健饼的制作方法,具体操作步骤为:
(1)原料预处理:山药、栗子、甘薯去皮蒸熟,加入红枣泥,经过捣碎机捣碎成薯泥;鸡蛋经打蛋器搅打成蛋糊,时间控制在2min,泡越多越好;鱼肉绞碎后蒸熟;黄豆和花生先炒熟再经过粉碎,过120目筛;
(2)和面:薯饼的面团要求调的软些,加水量为25%,用冷水将焦亚硫酸钠溶化后,在开始调玉米淀粉时即可加入,同时加入味精、蜂蜜、香甜泡打粉,一般采用双浆立式调粉机,调粉28-32min;
(3)静置:调粉后面团弹性仍然较大,通过静置来减少薯饼韧缩现象;
(4)压面:薯饼面团辊压需15-17次,将面片的两端折回中间,并经两次折叠转向,改善其纵横之间收缩性能上的差异,尽量少撒粉,以防烘烤后的起泡;
(5)成型:用切辊冲印成型;
(6)烘烤:采用低温长时间烘烤,将薯饼放置在温度为150℃下烘烤45min即成;
(7)冷却包装:在冷却过程中,要求冷空气尽量接近室温,待产品低于30-35℃时方可包装。
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)
1.一种风味甘薯保健饼的制作方法,其特征在于:采用甘薯2.5kg,山药1.2kg,绿豆1.2kg,玉米淀粉0.6kg,鱼肉2kg,鸡蛋0.7kg,味精20g,食盐55g,香甜泡打粉80g为原料,其加工工艺流程为原料预处理→混合搅拌→压坯切片→成型→干燥→油炸→冷却→包装,具体操作步骤为:
(1)原料预处理:山药、甘薯去皮蒸熟,经过捣碎机捣碎成薯泥;鸡蛋经打蛋器搅打成蛋糊,时间控制在4min,泡越多越好;鱼肉绞碎后蒸熟;绿豆先炒熟再经过粉碎,过120目筛;
(2)和面:薯饼的面团要求调的软些,加水量为35%,用冷水将焦亚硫酸钠溶化后,在开始调玉米淀粉时即可加入,同时加入味精、香甜泡打粉,一般采用双浆立式调粉机,调粉55min;
(3)静置:调粉后面团弹性仍然较大,通过静置来减少薯饼韧缩现象;
(4)压面:薯饼面团辊压需5次,将面片的两端折回中间,并经两次折叠转向,改善其纵横之间收缩性能上的差异,尽量少撒粉,以防烘烤后的起泡;
(5)成型:用切辊冲印成型;
(6)烘烤:采用低温长时间烘烤,将薯饼放置在温度为280℃下烘烤12min即成;
(7)冷却包装:在冷却过程中,要求冷空气尽量接近室温,待产品低于26℃时方可包装。
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