CN105285969A - 一种活血润肺木耳粉丝 - Google Patents
一种活血润肺木耳粉丝 Download PDFInfo
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- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 11
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 10
- 239000008101 lactose Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 10
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 244000028550 Auricularia auricula Species 0.000 claims description 33
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 33
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 33
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 33
- 229920002472 Starch Polymers 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 9
- 150000001875 compounds Chemical class 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000013019 agitation Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000001238 wet grinding Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 241000015177 Saccharina japonica Species 0.000 abstract 4
- 239000007788 liquid Substances 0.000 abstract 2
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- MKRNVBXERAPZOP-UHFFFAOYSA-N Starch acetate Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)OC(C)=O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 MKRNVBXERAPZOP-UHFFFAOYSA-N 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 239000011874 heated mixture Substances 0.000 abstract 1
- 239000000413 hydrolysate Substances 0.000 abstract 1
- 238000009413 insulation Methods 0.000 abstract 1
- 235000012015 potatoes Nutrition 0.000 abstract 1
- 239000012258 stirred mixture Substances 0.000 abstract 1
- 244000017020 Ipomoea batatas Species 0.000 description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 description 4
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 238000012795 verification Methods 0.000 description 2
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
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- 244000013123 dwarf bean Species 0.000 description 1
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- 238000000034 method Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
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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
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Abstract
本发明涉及食品加工技术领域,具体涉及一种活血润肺木耳粉丝,制作时,向海带中加入海带重量5-6倍的水进行磨浆,得到海带浆液;将木耳、紫米、黑土豆混合均匀,研磨至200-220目,与海带浆液混合均匀,加热至40-42℃并保温,加入TG酶酶解32-35min,得到酶解物;向酶解物中加入乳糖、醋酸酯淀粉,加热至70-76℃,在190-200r/min的搅拌速率下搅拌20-25min,得到混合料;向混合料中加入茶多酚,持续搅拌1-2min,倒入粉丝机进料斗进行漏粉,得到木耳粉丝,将木耳粉丝放置在35-38℃的热风下干燥至水分低于10%,得到干粉丝;将木耳粉丝放置在蒸汽下蒸制10-15s后,得到湿粉丝。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种活血润肺木耳粉丝。
背景技术
粉丝是中国常见的食品之一,往往又叫做粉条丝,粉丝品种繁多,如绿豆粉丝、豌豆粉丝、蚕豆粉丝、魔芋粉丝,更多的是淀粉制的粉丝,如红薯粉丝,甘薯粉丝、土豆粉丝等,粉丝按其开联有粗、细、圆、扁及片状等多种,按其主要用料又有豆类、薯类、苕类的不同,目前市场上的粉丝多由绿豆或红薯制成,木耳具有降血糖、降血脂等多种保健功效,但由于其淀粉含量少,粘度低,市场上鲜有用木耳制作的粉丝。
发明内容
本发明的目的在于提供一种活血润肺木耳粉丝。
本发明采用的技术方案为,一种活血润肺木耳粉丝,其由以下重量分数的原料组分制成:
木耳30-40份
乳糖2-2.2份
紫米20-25份
醋酸酯淀粉0.01-0.015份
黑土豆18-20份
茶多酚0.08-1份
TG酶0.02-0.025份
海带16-20份
制作时,向海带中加入海带重量5-6倍的水进行磨浆,得到海带浆液;
将木耳、紫米、黑土豆混合均匀,研磨至200-220目,与海带浆液混合均匀,加热至40-42℃并保温,加入TG酶酶解32-35min,得到酶解物;
向酶解物中加入乳糖、醋酸酯淀粉,加热至70-76℃,在190-200r/min的搅拌速率下搅拌20-25min,得到混合料;
向混合料中加入茶多酚,持续搅拌1-2min,倒入粉丝机进料斗进行漏粉,得到木耳粉丝,将木耳粉丝放置在35-38℃的热风下干燥至水分低于10%,得到干粉丝;将木耳粉丝放置在蒸汽下蒸制10-15s后,得到湿粉丝。
本发明得到的木耳粉丝易消化,具有润肠通便、促进血液循环,养血驻颜的功效,制得的黑木耳粉丝富含丰富的花青素,色泽均匀明亮,制作过程中添加乳糖、醋酸酯淀粉、TG酶能提高木耳粉丝的弹性、韧性,通过添加茶多酚能够抑制粉丝在保存过程中氧化变质,延长粉丝的保质期,经试验验证,得到的木耳粉丝断条数≤1根,剪切应力为96g/mm,拉伸强度≥15.2g/mm2、拉伸形变≥0.29。
具体实施方式
实施例1、一种活血润肺木耳粉丝,其由以下重量分数的原料组分制成:
木耳30份
乳糖2份
紫米20份
醋酸酯淀粉0.01份
黑土豆18份
茶多酚0.08份
TG酶0.02份
海带16份
制作时,向海带中加入海带重量5倍的水进行磨浆,得到海带浆液;
将木耳、紫米、黑土豆混合均匀,研磨至200目,与海带浆液混合均匀,加热至40℃并保温,加入TG酶酶解32min,得到酶解物;
向酶解物中加入乳糖、醋酸酯淀粉,加热至70℃,在190r/min的搅拌速率下搅拌20min,得到混合料;
向混合料中加入茶多酚,持续搅拌1min,倒入粉丝机进料斗进行漏粉,得到木耳粉丝,将木耳粉丝放置在35℃的热风下干燥至水分低于10%,得到干粉丝;将木耳粉丝放置在蒸汽下蒸制10s后,得到湿粉丝。
实施例2、一种活血润肺木耳粉丝,其由以下重量分数的原料组分制成:
木耳40份
乳糖2.2份
紫米25份
醋酸酯淀粉0.015份
黑土豆20份
茶多酚1份
TG酶0.025份
海带20份
制作时,向海带中加入海带重量6倍的水进行磨浆,得到海带浆液;
将木耳、紫米、黑土豆混合均匀,研磨至220目,与海带浆液混合均匀,加热至42℃并保温,加入TG酶酶解35min,得到酶解物;
向酶解物中加入乳糖、醋酸酯淀粉,加热至76℃,在200r/min的搅拌速率下搅拌25min,得到混合料;
向混合料中加入茶多酚,持续搅拌2min,倒入粉丝机进料斗进行漏粉,得到木耳粉丝,将木耳粉丝放置在38℃的热风下干燥至水分低于10%,得到干粉丝;将木耳粉丝放置在蒸汽下蒸制15s后,得到湿粉丝。
Claims (2)
1.一种活血润肺木耳粉丝,其特征在于,其由以下重量分数的原料组分制成:
木耳30-40份
乳糖2-2.2份
紫米20-25份
醋酸酯淀粉0.01-0.015份
黑土豆18-20份
茶多酚0.08-1份
TG酶0.02-0.025份
海带16-20份。
2.根据权利要求1所述的一种活血润肺木耳粉丝,其特征在于,制作时,向海带中加入海带重量5-6倍的水进行磨浆,得到海带浆液;
将木耳、紫米、黑土豆混合均匀,研磨至200-220目,与海带浆液混合均匀,加热至40-42℃并保温,加入TG酶酶解32-35min,得到酶解物;
向酶解物中加入乳糖、醋酸酯淀粉,加热至70-76℃,在190-200r/min的搅拌速率下搅拌20-25min,得到混合料;
向混合料中加入茶多酚,持续搅拌1-2min后,倒入粉丝机进料斗进行漏粉,得到木耳粉丝,将木耳粉丝放置在35-38℃的热风下干燥至水分低于10%,得到干粉丝;将木耳粉丝放置在蒸汽下蒸制10-15s后,得到湿粉丝。
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Cited By (1)
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CN110367519A (zh) * | 2019-08-27 | 2019-10-25 | 武冈市卤卤香食品有限责任公司 | 一种南瓜粉丝及其制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN102669605A (zh) * | 2012-06-02 | 2012-09-19 | 黑龙江港进食品科技开发有限公司 | 无明矾粉丝和粉皮及其制备方法 |
CN104397534A (zh) * | 2014-12-04 | 2015-03-11 | 陈文斌 | 滋阴润肺清热化痰粉丝及制备方法 |
CN104957470A (zh) * | 2015-06-04 | 2015-10-07 | 蔡道贤 | 一种富含膳食纤维的红薯粉丝及其生产方法 |
CN104982775A (zh) * | 2015-06-04 | 2015-10-21 | 蔡道贤 | 一种富含膳食纤维的绿豆粉丝及其生产方法 |
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CN102669605A (zh) * | 2012-06-02 | 2012-09-19 | 黑龙江港进食品科技开发有限公司 | 无明矾粉丝和粉皮及其制备方法 |
CN104397534A (zh) * | 2014-12-04 | 2015-03-11 | 陈文斌 | 滋阴润肺清热化痰粉丝及制备方法 |
CN104957470A (zh) * | 2015-06-04 | 2015-10-07 | 蔡道贤 | 一种富含膳食纤维的红薯粉丝及其生产方法 |
CN104982775A (zh) * | 2015-06-04 | 2015-10-21 | 蔡道贤 | 一种富含膳食纤维的绿豆粉丝及其生产方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN110367519A (zh) * | 2019-08-27 | 2019-10-25 | 武冈市卤卤香食品有限责任公司 | 一种南瓜粉丝及其制备方法 |
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