CN105380249A - 一种牡蛎鲜湿红薯粉丝及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种牡蛎鲜湿红薯粉丝，由以下重量份原料制成：红薯淀粉500-550、地骨皮1-1.1、丝瓜络1-1.2、黄花蒿0.9-1、芡实茎0.8-0.9、补骨脂0.9-1，1、牡蛎肉22-25、花生仁20-22、蜂蜜18-20、炼乳18-20、芡糊适量、1.5%乳酸液适量、魔芋胶适量、黄原胶适量、可得然胶适量；本发明的粉丝营养丰富，美味十足，所加入的牡蛎含18种氨基酸、肝糖元、B族维生素、牛磺酸和钙、磷、铁、锌等营养成分，常吃可以提高机体免疫力，牡蛎所含牛磺酸降血脂、降血压，此外，本发明在加工过程中加入了多种中草药，具有凉血除蒸、清肺降火、清热解毒、通经活络、凉血止血的功效。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种牡蛎鲜湿红薯粉丝及其制备方法。
背景技术
粉丝是我国的一种传统食品，在我国有着悠久的历史和广阔的市场，随着人们生活水平的提高，鲜湿型粉丝也逐渐成为未来市场发展的趋势所在，本发明以鲜湿红薯粉丝为研究对象，鲜湿红薯粉丝存放过程中，随着存放时间的延长，粉丝的硬度增大，粘弹性变差，断条数明显上升，失去光泽，口感柔韧性和风味变劣，粉丝的硬度增大、拉伸强度明显降低，而且传统的粉丝生产过程中以明矾作为凝固剂来提高粉丝的韧性，而明矾是一种含铝的无机物，食用多了会对人体带来危害。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种牡蛎鲜湿红薯粉丝及其制备方法。
本发明是通过以下技术方案实现的：
一种牡蛎鲜湿红薯粉丝，由以下重量份原料制成：
红薯淀粉500-550、地骨皮1-1.1、丝瓜络1-1.2、黄花蒿0.9-1、芡实茎0.8-0.9、补骨脂0.9-1，1、牡蛎肉22-25、花生仁20-22、蜂蜜18-20、炼乳18-20、芡糊适量、1.5%乳酸液适量、魔芋胶适量、黄原胶适量、可得然胶适量。
所述的一种牡蛎鲜湿红薯粉丝的制备方法，包括以下步骤：
（1）将红薯淀粉中添加50%水后置于微波专用器皿中，放入微波设备内，中等微波强度处理60s备用；
（2）将葛根、牛膝、番薯藤、不老草、荷花加6-7倍水大火煎煮1-2小时后压滤去渣得中药液；
（3）将牡蛎肉切丁洗净后加入适量浓度为0.02%木瓜蛋白酶在6℃下冷藏4d后取出备用；将花生仁在125-130℃的烤箱中烘烤15-20分钟，冷却后去除红衣，放入料理机中，打成细腻的小颗粒，送入干净容器，用打蛋器边搅拌边加入蜂蜜、炼乳以及处理过的牡蛎肉丁搅拌均匀，得到牡蛎花生酱；
（4）加入淀粉量4%的芡糊、0.2%的魔芋胶、0.28%的黄原胶、0.36%的可得然胶及牡蛎花生酱后充分均匀揉制，揉制均匀的面团经漏粉得生粉条；
（5）将生粉条在沸水内熟化10s，冷却至常温，再置于浓度为1.5%的乳酸液中浸5min，捞出微波灭菌50s后均匀喷上中药液及剩余各原料，密封包装，在4℃冷藏存贮4h，在-8℃贮藏10h后解冻即得。
本发明的优点是：
本发明一开始对淀粉进行微波处理，微波的能量可以对氢键、范德华力、疏水键、盐键等次级键具有一定的破坏作用，可使其松动、断裂和重组，从而提高粉丝生产的品质，食品添加剂的使用能够延长粉丝劣变的时间，采用复配食品添加剂代替的效果要好于单一食品添加剂食品添加剂能与淀粉中直链淀粉分子相互作用，阻碍直链淀粉的回生，减缓鲜湿红薯粉丝的老化，且本发明所加入的添加剂不会对人体带来危害，本发明的粉丝营养丰富，美味十足，所加入的牡蛎含18种氨基酸、肝糖元、B族维生素、牛磺酸和钙、磷、铁、锌等营养成分，常吃可以提高机体免疫力，牡蛎所含牛磺酸降血脂、降血压，此外，本发明在加工过程中加入了多种中草药，具有凉血除蒸、清肺降火、清热解毒、通经活络、凉血止血的功效。
具体实施方式
一种牡蛎鲜湿红薯粉丝，由以下重量份（千克）原料制成：
红薯淀粉500、地骨皮1、丝瓜络1、黄花蒿0.9、芡实茎0.8、补骨脂0.9，1、牡蛎肉22、花生仁20、蜂蜜18、炼乳18、芡糊适量、1.5%乳酸液适量、魔芋胶适量、黄原胶适量、可得然胶适量。
所述的一种牡蛎鲜湿红薯粉丝的制备方法，包括以下步骤：
（1）将红薯淀粉中添加50%水后置于微波专用器皿中，放入微波设备内，中等微波强度处理60s备用；
（2）将葛根、牛膝、番薯藤、不老草、荷花加6倍水大火煎煮1小时后压滤去渣得中药液；
（3）将牡蛎肉切丁洗净后加入适量浓度为0.02%木瓜蛋白酶在6℃下冷藏4d后取出备用；将花生仁在125℃的烤箱中烘烤15分钟，冷却后去除红衣，放入料理机中，打成细腻的小颗粒，送入干净容器，用打蛋器边搅拌边加入蜂蜜、炼乳以及处理过的牡蛎肉丁搅拌均匀，得到牡蛎花生酱；
（4）加入淀粉量4%的芡糊、0.2%的魔芋胶、0.28%的黄原胶、0.36%的可得然胶及牡蛎花生酱后充分均匀揉制，揉制均匀的面团经漏粉得生粉条；
（5）将生粉条在沸水内熟化10s，冷却至常温，再置于浓度为1.5%的乳酸液中浸5min，捞出微波灭菌50s后均匀喷上中药液及剩余各原料，密封包装，在4℃冷藏存贮4h，在℃贮藏10h后解冻即得。
Claims (2)
1.一种牡蛎鲜湿红薯粉丝，其特征在于由以下重量份原料制成：
红薯淀粉500-550、地骨皮1-1.1、丝瓜络1-1.2、黄花蒿0.9-1、芡实茎0.8-0.9、补骨脂0.9-1，1、牡蛎肉22-25、花生仁20-22、蜂蜜18-20、炼乳18-20、芡糊适量、1.5%乳酸液适量、魔芋胶适量、黄原胶适量、可得然胶适量。
2.根据权利要求1所述的一种牡蛎鲜湿红薯粉丝的制备方法，其特征在于包括以下步骤：
（1）将红薯淀粉中添加50%水后置于微波专用器皿中，放入微波设备内，中等微波强度处理60s备用；
（2）将葛根、牛膝、番薯藤、不老草、荷花加6-7倍水大火煎煮1-2小时后压滤去渣得中药液；
（3）将牡蛎肉切丁洗净后加入适量浓度为0.02%木瓜蛋白酶在6℃下冷藏4d后取出备用；将花生仁在125-130℃的烤箱中烘烤15-20分钟，冷却后去除红衣，放入料理机中，打成细腻的小颗粒，送入干净容器，用打蛋器边搅拌边加入蜂蜜、炼乳以及处理过的牡蛎肉丁搅拌均匀，得到牡蛎花生酱；
（4）加入淀粉量4%的芡糊、0.2%的魔芋胶、0.28%的黄原胶、0.36%的可得然胶及牡蛎花生酱后充分均匀揉制，揉制均匀的面团经漏粉得生粉条；
（5）将生粉条在沸水内熟化10s，冷却至常温，再置于浓度为1.5%的乳酸液中浸5min，捞出微波灭菌50s后均匀喷上中药液及剩余各原料，密封包装，在4℃冷藏存贮4h，在-8℃贮藏10h后解冻即得。
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| CN111000225A (zh) * | 2019-12-24 | 2020-04-14 | 湖北工业大学 | 一种富含牛磺酸的速溶膳食纤维葛根红薯粉及其制备方法 |
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