CN105394734A - 一种消食益胃鲜湿红薯粉丝及其制备方法 - Google Patents
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Abstract
本发明公开了一种消食益胃鲜湿红薯粉丝，由以下重量份原料制成：红薯淀粉500-550、菊芋1-1.2、淫羊藿0.8-1、龙眼子1-1.1、白茅根1.2-1.3、茜草0.8-1、山楂20-22、黄花菜20-22、板栗仁25-28、苹果醋15-18、纯牛奶20-22、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；本发明的粉丝营养全面，味美，入口带有丝丝酸甜，其中所加入的黄花菜性味甘凉，有止血、消炎、清热、利湿、消食、明目、安神等功效，可作为病后或产后的调补品，此外，本发明在加工过程中加入了多种中草药，具有降血糖、清热凉血、利水消肿、益胃和中、补肾壮阳、祛风除湿的功效。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种消食益胃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，提供一种消食益胃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：
一种消食益胃鲜湿红薯粉丝，由以下重量份原料制成：
红薯淀粉500-550、菊芋1-1.2、淫羊藿0.8-1、龙眼子1-1.1、白茅根1.2-1.3、茜草0.8-1、山楂20-22、黄花菜20-22、板栗仁25-28、苹果醋15-18、纯牛奶20-22、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。
所述的一种消食益胃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）取山楂去核后冻干研磨得山楂粉，将黄花菜暴晒后加入牛奶浸泡2-3h后打浆得黄花菜奶酱，将板栗仁用沸水泡5-6min后捞出放入蒸笼内蒸熟，取出捣成泥状并加入黄花菜奶酱，拌匀后置于0-4℃下冷藏5-6h备用；
（4）加入淀粉量4%的芡糊、0.2%的魔芋胶、0.28%的黄原胶、0.36%的可得然胶及步骤（3）所得物料后充分均匀揉制，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、苹果醋及剩余各原料，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，本发明的粉丝营养全面，味美，入口带有丝丝酸甜，其中所加入的黄花菜性味甘凉，有止血、消炎、清热、利湿、消食、明目、安神等功效，对吐血、大便带血、小便不通、失眠、乳汁不下等有疗效，可作为病后或产后的调补品，此外，本发明在加工过程中加入了多种中草药，具有降血糖、清热凉血、利水消肿、益胃和中、补肾壮阳、祛风除湿的功效。
具体实施方式
一种消食益胃鲜湿红薯粉丝，由以下重量份（千克）原料制成：
红薯淀粉500、菊芋1、淫羊藿0.8、龙眼子1、白茅根1.2、茜草0.8、山楂20、黄花菜20、板栗仁25、苹果醋15、纯牛奶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。
所述的一种消食益胃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）取山楂去核后冻干研磨得山楂粉，将黄花菜暴晒后加入牛奶浸泡2h后打浆得黄花菜奶酱，将板栗仁用沸水泡5min后捞出放入蒸笼内蒸熟，取出捣成泥状并加入黄花菜奶酱，拌匀后置于0℃下冷藏5h备用；
（4）加入淀粉量4%的芡糊、0.2%的魔芋胶、0.28%的黄原胶、0.36%的可得然胶及步骤（3）所得物料后充分均匀揉制，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、苹果醋及剩余各原料，密封包装，在4℃冷藏存贮4h，在℃贮藏10h后解冻即得。
Claims (2)
1.一种消食益胃鲜湿红薯粉丝，其特征在于由以下重量份原料制成：
红薯淀粉500-550、菊芋1-1.2、淫羊藿0.8-1、龙眼子1-1.1、白茅根1.2-1.3、茜草0.8-1、山楂20-22、黄花菜20-22、板栗仁25-28、苹果醋15-18、纯牛奶20-22、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所述的一种消食益胃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）取山楂去核后冻干研磨得山楂粉，将黄花菜暴晒后加入牛奶浸泡2-3h后打浆得黄花菜奶酱，将板栗仁用沸水泡5-6min后捞出放入蒸笼内蒸熟，取出捣成泥状并加入黄花菜奶酱，拌匀后置于0-4℃下冷藏5-6h备用；
（4）加入淀粉量4%的芡糊、0.2%的魔芋胶、0.28%的黄原胶、0.36%的可得然胶及步骤（3）所得物料后充分均匀揉制，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、苹果醋及剩余各原料，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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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107156797A (zh) * | 2017-05-19 | 2017-09-15 | 安徽兴远红薯淀粉有限公司 | 一种降血糖养生红薯粉丝极其制备方法 |
| CN108260783A (zh) * | 2017-12-08 | 2018-07-10 | 安徽三兄弟薯业有限责任公司 | 一种非油炸红薯粉丝 |
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