CN105285939A - 一种青稞紫薯保鲜粉丝 - Google Patents
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- 235000004976 Solanum vernei Nutrition 0.000 title claims abstract description 28
- 241000352057 Solanum vernei Species 0.000 title claims abstract description 28
- 240000005979 Hordeum vulgare Species 0.000 title claims abstract description 22
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 14
- 239000004310 lactic acid Substances 0.000 claims abstract description 14
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 13
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 13
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 8
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 8
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- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 8
- 240000004922 Vigna radiata Species 0.000 claims abstract description 8
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 8
- 229920001592 potato starch Polymers 0.000 claims abstract description 8
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 19
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 19
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- 229920002486 Waxy potato starch Polymers 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 244000166652 Cymbopogon martinii Species 0.000 claims description 6
- 244000268590 Euryale ferox Species 0.000 claims description 6
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 6
- 240000009088 Fragaria x ananassa Species 0.000 claims description 6
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 6
- 244000017020 Ipomoea batatas Species 0.000 claims description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 6
- 241001165494 Rhodiola Species 0.000 claims description 6
- 235000017304 Ruaghas Nutrition 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000013948 strawberry juice Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 4
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- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
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- 241001107116 Castanospermum australe Species 0.000 abstract description 3
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
一种青稞紫薯保鲜粉丝,由以下重量份原料制成:紫薯全粉430-440、青稞粉40-50、紫薯淀粉100-120、黑豆35-40、白醋60-70、黑胡椒粉8-10、罗勒叶50-60等;本发明的保鲜粉丝,比传统粉丝食用更佳方便快捷,口感更爽滑细腻,利用乳酸和水浴灭菌,能达到很好的灭菌效果,干净卫生;传统粉丝基本上采用明矾来增加粉丝的韧性,而明矾对人的脑部生长发育有不良影响,本发明用蜡质马铃薯淀粉代替明矾,避免了这样不良影响;此外,还添加了莲子、桃仁、绿豆皮、大枣等的提取物,具有一定的活血化瘀、润肠通便、养心安神的作用。
Description
技术领域
本发明涉及紫薯制品,尤其涉及一种青稞紫薯保鲜粉丝及其制备方法。
背景技术
紫薯富含花青素、硒和铁,能够防癌抗癌,是人体抗疲劳、抗衰老补血的必要元素,还能够清楚人体自由基,增强免疫力,紫薯能够制成各种副食品,口感好,市面上所售的紫薯制品品种不多见,不能够满足人们多紫薯这种营养食品的需求。
发明内容
本发明克服了现有技术不足,提供了一种青稞紫薯保鲜粉丝。
本发明是通过以下技术方案实现的:
一种青稞紫薯保鲜粉丝,由以下重量份原料制成:紫薯全粉430-440、青稞粉40-50、紫薯淀粉100-120、黑豆35-40、白醋60-70、草莓汁40-45、乳酸菌1-2、黑胡椒粉8-10、罗勒叶50-60、莲子6-7、桃仁4-5、绿豆皮6-7、大枣3-5、红景天4-5、玫瑰草5-6、1.50%乳酸适量、蜡质马铃薯淀粉5-10、水适量。
一种青稞紫薯保鲜粉丝的制备方法,包括以下步骤:
(1)将黑豆洗净,放入容器中,倒入白醋,浸泡10-15天,取出黑豆,蒸熟后晒干去皮,与草莓汁混合打浆,得到草莓黑豆浆,将草莓黑豆浆与乳酸菌混合,放入容器中,搅拌均匀后发酵5-6小时,得发酵物待用;
(2)将罗勒叶洗净,放入磨浆机中磨成浆液,得罗勒汁,将罗勒汁放入锅中,加入黑胡椒粉,边加热边搅拌,待颜色均匀后,取锅中所有物料待用;
(3)将莲子、桃仁、绿豆皮、大枣、红景天、玫瑰草用5-10倍量的水加热提取,重复提取两次,将两次提取得过滤液合并,加热浓缩,得浓缩液待用;
(4)将紫薯淀粉放入锅中,加入一倍量的温水,搅拌均匀后,加入8-9倍量的沸水,充分搅拌,制成透明的芡糊,待用;
(5)将紫薯全粉、青稞粉、蜡质马铃薯淀粉、黑豆粉、步骤2中所有物料、步骤3中浓缩液混合倒入芡糊中,加入适量的水,充分搅拌,制成粉团,将粉团放入制粉丝机中制成粉丝,在98-100℃条件下熟化6-9s,冷却后,放入1.50%乳酸中浸泡5-6min,取出粉丝,密封包装后,在100℃的水浴中灭菌5min,在3-4℃条件下冷藏3-4小时取出,在-8℃—-9℃条件下冷冻7-8小时后解冻即可。
与现有技术相比,本发明的优点是:
本发明的保鲜粉丝,比传统粉丝食用更佳方便快捷,口感更爽滑细腻,利用乳酸和水浴灭菌,能达到很好的灭菌效果,干净卫生;传统粉丝基本上采用明矾来增加粉丝的韧性,而明矾对人的脑部生长发育有不良影响,本发明用蜡质马铃薯淀粉代替明矾,避免了这样不良影响;此外,还添加了莲子、桃仁、绿豆皮、大枣等的提取物,具有一定的活血化瘀、润肠通便、养心安神的作用。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种青稞紫薯保鲜粉丝,由以下重量份(Kg)原料制成:紫薯全粉430、青稞粉40、紫薯淀粉100、黑豆35、白醋60、草莓汁40、乳酸菌1、黑胡椒粉8、罗勒叶50、莲子6、桃仁4、绿豆皮6、大枣3、红景天4、玫瑰草5、1.50%乳酸适量、蜡质马铃薯淀粉5、水适量。
一种青稞紫薯保鲜粉丝的制备方法,包括以下步骤:
(1)将黑豆洗净,放入容器中,倒入白醋,浸泡10天,取出黑豆,蒸熟后晒干去皮,与草莓汁混合打浆,得到草莓黑豆浆,将草莓黑豆浆与乳酸菌混合,放入容器中,搅拌均匀后发酵5小时,得发酵物待用;
(2)将罗勒叶洗净,放入磨浆机中磨成浆液,得罗勒汁,将罗勒汁放入锅中,加入黑胡椒粉,边加热边搅拌,待颜色均匀后,取锅中所有物料待用;
(3)将莲子、桃仁、绿豆皮、大枣、红景天、玫瑰草用5倍量的水加热提取,重复提取两次,将两次提取得过滤液合并,加热浓缩,得浓缩液待用;
(4)将紫薯淀粉放入锅中,加入一倍量的温水,搅拌均匀后,加入8倍量的沸水,充分搅拌,制成透明的芡糊,待用;
(5)将紫薯全粉、青稞粉、蜡质马铃薯淀粉、黑豆粉、步骤2中所有物料、步骤3中浓缩液混合倒入芡糊中,加入适量的水,充分搅拌,制成粉团,将粉团放入制粉丝机中制成粉丝,在98℃条件下熟化6s,冷却后,放入1.50%乳酸中浸泡5min,取出粉丝,密封包装后,在100℃的水浴中灭菌5min,在3℃条件下冷藏3小时取出,在-8℃条件下冷冻7小时后解冻即可。
Claims (2)
1.一种青稞紫薯保鲜粉丝,其特征在于,由以下重量份原料制成:紫薯全粉430-440、青稞粉40-50、紫薯淀粉100-120、黑豆35-40、白醋60-70、草莓汁40-45、乳酸菌1-2、黑胡椒粉8-10、罗勒叶50-60、莲子6-7、桃仁4-5、绿豆皮6-7、大枣3-5、红景天4-5、玫瑰草5-6、1.50%乳酸适量、蜡质马铃薯淀粉5-10、水适量。
2.如权利要求1所述的一种青稞紫薯保鲜粉丝的制备方法,其特征在于,包括以下步骤:
(1)将黑豆洗净,放入容器中,倒入白醋,浸泡10-15天,取出黑豆,蒸熟后晒干去皮,与草莓汁混合打浆,得到草莓黑豆浆,将草莓黑豆浆与乳酸菌混合,放入容器中,搅拌均匀后发酵5-6小时,得发酵物待用;
(2)将罗勒叶洗净,放入磨浆机中磨成浆液,得罗勒汁,将罗勒汁放入锅中,加入黑胡椒粉,边加热边搅拌,待颜色均匀后,取锅中所有物料待用;
(3)将莲子、桃仁、绿豆皮、大枣、红景天、玫瑰草用5-10倍量的水加热提取,重复提取两次,将两次提取得过滤液合并,加热浓缩,得浓缩液待用;
(4)将紫薯淀粉放入锅中,加入一倍量的温水,搅拌均匀后,加入8-9倍量的沸水,充分搅拌,制成透明的芡糊,待用;
(5)将紫薯全粉、青稞粉、蜡质马铃薯淀粉5-10、步骤1中的发酵物、步骤2中所有物料、步骤3中浓缩液混合倒入芡糊中,加入适量的水,充分搅拌,制成粉团,将粉团放入制粉丝机中制成粉丝,在98-100℃条件下熟化6-9s,冷却后,放入1.50%乳酸中浸泡5-6min,取出粉丝,密封包装后,在100℃的水浴中灭菌5min,在3-4℃条件下冷藏3-4小时取出,在-8℃—-9℃条件下冷冻7-8小时后解冻即可。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105995956A (zh) * | 2016-07-22 | 2016-10-12 | 铜陵宏正网络科技有限公司 | 一种黑蒜保鲜紫薯粉丝 |
CN106072484A (zh) * | 2016-07-22 | 2016-11-09 | 铜陵宏正网络科技有限公司 | 一种黑糖甜味保鲜紫薯粉丝 |
CN106136219A (zh) * | 2016-07-22 | 2016-11-23 | 铜陵宏正网络科技有限公司 | 一种保鲜牛奶安神紫薯粉丝 |
CN106262779A (zh) * | 2016-08-26 | 2017-01-04 | 颍上县凯旋食品有限公司 | 一种极易复水的方便紫薯粉丝 |
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CN102960655A (zh) * | 2012-11-20 | 2013-03-13 | 成冠辉 | 一种耐煮无矾粉丝及其制备工艺 |
CN103652734A (zh) * | 2013-12-03 | 2014-03-26 | 桂林梁华生物科技有限公司 | 一种三高膳食紫甘薯粉条及其制备方法 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105995956A (zh) * | 2016-07-22 | 2016-10-12 | 铜陵宏正网络科技有限公司 | 一种黑蒜保鲜紫薯粉丝 |
CN106072484A (zh) * | 2016-07-22 | 2016-11-09 | 铜陵宏正网络科技有限公司 | 一种黑糖甜味保鲜紫薯粉丝 |
CN106136219A (zh) * | 2016-07-22 | 2016-11-23 | 铜陵宏正网络科技有限公司 | 一种保鲜牛奶安神紫薯粉丝 |
CN106262779A (zh) * | 2016-08-26 | 2017-01-04 | 颍上县凯旋食品有限公司 | 一种极易复水的方便紫薯粉丝 |
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