CN105166781A - 一种苹果味薯片的制作工艺 - 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种苹果味薯片的制作工艺,属于食品加工领域。其特征在于:采用原料处理→蒸煮打浆→混合煮制→烘制→切片→包装为加工工艺流程。有益效果:本发明产品口感香甜酥脆,果味浓郁,具有马铃薯特有的香糯风味;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。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种苹果味薯片的制作工艺。
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。
马铃薯通常鲜食,生长周期短,且经济效益低,用于加工成苹果风味薯片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生长周期短问题,提供一种苹果味薯片的制作工艺。
本发明解决其技术问题所采取的技术方案是:
一种苹果味薯片的制作工艺,其特征在于:采用原料处理→蒸煮打浆→混合煮制→烘制→切片→包装为加工工艺流程,具体操作步骤为:
(1)原料处理:选取完好无虫无病、优质的马铃薯,充分洗净;
(2)蒸煮打浆:将洗净的马铃薯放入蒸煮锅内,用蒸汽蒸到熟透为止,去皮,每35kg鲜薯加入白砂糖28kg,入打浆机打成细浆;选取苹果30kg,去皮、分切,取入打浆机打成细浆,再加白砂糖22kg,一同糖煮,不断搅拌,使缓慢蒸发到不流动的浓黏稠酱状为止,停止加热,冷后备用;
(3)混合煮制:把马铃薯浆及苹果酱在加热锅中混合,缓缓加热,搅拌均匀,控制温度102℃,不断炒拌到结成团为止,停止加热,移出,摊放在涂有黄油的平底烘盘中,表面稍涂黄油,压成12mm薄块,入烘干机进行烘制;
(4)烘制:入烘干机以68℃烘到表面干燥时,反转底面再烘干,烘到含水量12%,冷后进行切片;
(5)切片:切成5cm×5cm方片,再叠合成方块;
(6)包装:用玻璃纸紧密包装,再用聚乙烯袋作真空密封包装。
有益效果:本发明产品口感香甜酥脆,果味浓郁,具有马铃薯特有的香糯风味;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。
具体实施方式
实施例1:
一种苹果味薯片的制作工艺,具体操作步骤为:
(1)原料处理:选取完好无虫无病的优质黄色、橘黄色品种的马铃薯,充分洗净;将芋头、马铃薯洗净待用;
(2)蒸煮打浆:将洗净的马铃薯、芋头、甘薯放入蒸煮锅内,用蒸汽蒸到熟透为止,去皮,每45kg鲜薯加入果糖36kg,入打浆机打成细浆;选取苹果32kg,去皮、分切,入打浆机打成细浆,再加果糖28kg,一同糖煮,不断搅拌,使缓慢蒸发到不流动的浓黏稠酱状为止,停止加热,冷后备用;
(3)混合煮制:把马铃薯浆及苹果酱在加热锅中混合,缓缓加热,搅拌均匀,控制温度108℃,不断炒拌到结成团为止,停止加热,移出,摊放在涂有芝麻油的平底烘盘中,表面稍涂黄油,压成5mm薄块,入烘干机进行烘制;
(4)烘制:入烘干机以55℃烘到表面干燥时,反转底面再烘干,烘到含水量22%,冷后进行切片;
(5)切片:切成6cm×6cm方片,再叠合成方块;
(6)包装:用玻璃纸紧密包装,再用聚乙烯袋作真空密封包装。
实施例2:
一种苹果味薯片的制作工艺,具体操作步骤为:
(1)原料处理:选取完好无虫无病的优质黄色的马铃薯,充分洗净;
(2)蒸煮打浆:将洗净的马铃薯放入蒸煮锅内,用蒸汽蒸到熟透为止,去皮,每35kg鲜薯加入麦芽糖20kg,入打浆机打成细浆;选取苹果、黄瓜各16kg,去皮、分切,入打浆机打成细浆,再加麦芽糖25kg,一同糖煮,不断搅拌,使缓慢蒸发到不流动的浓黏稠酱状为止,停止加热,冷后备用;
(3)混合煮制:把马铃薯浆及苹果酱在加热锅中混合,缓缓加热,搅拌均匀,控制温度112℃,不断炒拌到结成团为止,停止加热,移出,摊放在涂有植物油的平底烘盘中,表面稍涂猪油,压成10mm薄块,入烘干机进行烘制;
(4)烘制:入烘干机以85℃烘到表面干燥时,反转底面再烘干,烘到含水量6%,冷后进行切片;
(5)切片:切成2cm×2cm方片,再叠合成方块;
(6)包装:用玻璃纸紧密包装,再用聚乙烯袋作真空密封包装。
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)
1.一种苹果味薯片的制作工艺,其特征在于:采用原料处理→蒸煮打浆→混合煮制→烘制→切片→包装为加工工艺流程,具体操作步骤为:
(1)原料处理:选取完好无虫无病、优质的马铃薯,充分洗净;
(2)蒸煮打浆:将洗净的马铃薯放入蒸煮锅内,用蒸汽蒸到熟透为止,去皮,每35kg鲜薯加入白砂糖28kg,入打浆机打成细浆;选取苹果30kg,去皮、分切,取入打浆机打成细浆,再加白砂糖22kg,一同糖煮,不断搅拌,使缓慢蒸发到不流动的浓黏稠酱状为止,停止加热,冷后备用;
(3)混合煮制:把马铃薯浆及苹果酱在加热锅中混合,缓缓加热,搅拌均匀,控制温度102℃,不断炒拌到结成团为止,停止加热,移出,摊放在涂有黄油的平底烘盘中,表面稍涂黄油,压成12mm薄块,入烘干机进行烘制;
(4)烘制:入烘干机以68℃烘到表面干燥时,反转底面再烘干,烘到含水量12%,冷后进行切片;
(5)切片:切成5cm×5cm方片,再叠合成方块;
(6)包装:用玻璃纸紧密包装,再用聚乙烯袋作真空密封包装。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106107950A (zh) * | 2016-06-30 | 2016-11-16 | 胡本奎 | 一种白灵菇营养片的制作方法 |
CN106213325A (zh) * | 2016-08-18 | 2016-12-14 | 宁波市鄞州风名工业产品设计有限公司 | 一种青苹果味薯片及其制作方法 |
Citations (2)
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CN101467638A (zh) * | 2007-12-29 | 2009-07-01 | 天津市中英保健食品有限公司 | 一种什锦果蔬薯片及其制作方法 |
CN102754796A (zh) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | 草莓味薯片及其制备方法 |
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