CN105192619A - 一种果香甘薯条的制作方法 - Google Patents
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Abstract
本发明公开了一种果香甘薯条的制作方法，属于食品加工领域。其特征在于：采用的配方是甘薯30㎏，小麦面粉10㎏，百香果汁2kg，木糖醇10㎏，柚皮5㎏，全脂奶粉1.2㎏，蜂蜜3kg，发酵粉0.5㎏，芝麻油、食盐适量，加工工艺流程是选料→制泥→制柚皮粉→拌粉→定型→炸制→风干→包装。有益效果：本发明产品口感香酥清脆，含有浓郁的果香，具有甘薯的香糯风味。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。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种果香甘薯条的制作方法。
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，但营养价值高，用于加工成果香甘薯条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新鲜甘薯不易贮藏的问题，提供一种果香甘薯条的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种果香甘薯条的制作方法，其特征在于：采用的配方是甘薯30㎏，小麦面粉10㎏，百香果汁2kg，木糖醇10㎏，柚皮5㎏，全脂奶粉1.2㎏，蜂蜜3kg，发酵粉0.5㎏，芝麻油、食盐适量，加工工艺流程是选料→制泥→制柚皮粉→拌粉→定型→炸制→风干→包装，具体操作步骤为：
（1）制甘薯泥：选无芽、无霉变、无病虫害的新鲜甘薯，浸泡35min后用清水洗净其表面泥沙及其他杂质，然后置蒸锅内蒸熟，取出去皮，粉碎成泥状；
（2）制柚皮粉：将柚皮清洗，加清水煮沸20min，倒入石灰水中浸泡1h，再用清水反复冲洗干净，切成小粒，放入10％盐水中浸泡55min，并用清水漂去盐分，晾干，碾成粉状；
（3）拌粉：按配方将各种原料放入和面机中，充分搅拌均匀，静置45min；
（4）定型、炸制：将适量芝麻油加热，待油温升至200℃时，将拌匀的甘薯混合料通过压条机压入油中，当泡沫消失，甘薯条表面呈金黄色时即可捞出；
（5）风干、包装：将捞出的甘薯条放在网筛上，置干燥通风处冷却至室温，经密封包装即为成品。
有益效果：本发明产品口感香酥清脆，含有浓郁的果香，具有甘薯的香糯风味。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。
具体实施方式
实施例1：
一种果香甘薯条的制作方法，具体操作步骤为：
（1）制甘薯泥：选无芽、无霉变、无病虫害的新鲜甘薯、马铃薯，浸泡28min后用清水洗净其表面泥沙及其他杂质，然后置蒸锅内蒸熟，取出去皮，粉碎成泥状；
（2）制柚皮粉：将柚皮、橘皮清洗，加清水煮沸20min，倒入石灰水中浸泡6h，再用清水反复冲洗干净，切成小粒，放入3％盐水中浸泡4h，并用清水漂去盐分，晾干，碾成粉状；
（3）拌粉：按配方将各种原料放入和面机中，再加入少许浙贝母粉、红毛丹汁，充分搅拌均匀，静置10min；
（4）定型、炸制：将适量花生油加热，待油温升至210℃时，将拌匀的甘薯混合料通过压条机压入油中，当泡沫消失，甘薯条表面呈金黄色时即可捞出；
（5）风干、包装：将捞出的甘薯条放在网筛上，置干燥通风处冷却至室温，经密封包装即为成品。
实施例2：
一种果香甘薯条的制作方法，具体操作步骤为：
（1）制甘薯泥：选无芽、无霉变、无病虫害的新鲜甘薯、芋艿，浸泡35min后用清水洗净其表面泥沙及其他杂质，然后置蒸锅内蒸熟，取出去皮，粉碎成泥状；
（2）制柚皮粉：将柚皮清洗，加清水煮沸8min，倒入石灰水中浸泡2h，再用清水反复冲洗干净，切成小粒，放入6％盐水中浸泡65min，并用清水漂去盐分，晾干，碾成粉状；
（3）拌粉：按配方将各种原料放入和面机中，加入适量的薏苡仁、罗汉果浆，充分搅拌均匀，静置30min；
（4）定型、炸制：将适量植物油加热，待油温升至230℃时，将拌匀的甘薯混合料通过压条机压入油中，当泡沫消失，甘薯条表面呈金黄色时即可捞出；
（5）风干、包装：将捞出的甘薯条放在网筛上，置干燥通风处冷却至室温，经密封包装即为成品。
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)
1.一种果香甘薯条的制作方法，其特征在于：采用的配方是甘薯30㎏，小麦面粉10㎏，百香果汁2kg，木糖醇10㎏，柚皮5㎏，全脂奶粉1.2㎏，蜂蜜3kg，发酵粉0.5㎏，芝麻油、食盐适量，加工工艺流程是选料→制泥→制柚皮粉→拌粉→定型→炸制→风干→包装，具体操作步骤为：
（1）制甘薯泥：选无芽、无霉变、无病虫害的新鲜甘薯，浸泡35min后用清水洗净其表面泥沙及其他杂质，然后置蒸锅内蒸熟，取出去皮，粉碎成泥状；
（2）制柚皮粉：将柚皮清洗，加清水煮沸20min，倒入石灰水中浸泡1h，再用清水反复冲洗干净，切成小粒，放入10％盐水中浸泡55min，并用清水漂去盐分，晾干，碾成粉状；
（3）拌粉：按配方将各种原料放入和面机中，充分搅拌均匀，静置45min；
（4）定型、炸制：将适量芝麻油加热，待油温升至200℃时，将拌匀的甘薯混合料通过压条机压入油中，当泡沫消失，甘薯条表面呈金黄色时即可捞出；
（5）风干、包装：将捞出的甘薯条放在网筛上，置干燥通风处冷却至室温，经密封包装即为成品。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109645413A (zh) * | 2019-01-30 | 2019-04-19 | 郑福真 | 一种百香果地瓜果糕片及其加工方法 |
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Non-Patent Citations (1)
| Title |
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| 曾洁，等: "《薯类食品生产工艺与配方》", 31 January 2012, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645413A (zh) * | 2019-01-30 | 2019-04-19 | 郑福真 | 一种百香果地瓜果糕片及其加工方法 |
| CN109645413B (zh) * | 2019-01-30 | 2022-04-22 | 郑福真 | 一种百香果地瓜果糕片及其加工方法 |
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