CN105455114A - 一种茉莉花土豆粉丝及其制备方法 - Google Patents
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Abstract
本发明公开了一种茉莉花土豆粉丝,是由下述重量份的原料制成:马铃薯淀粉80-100、小麦淀粉20-25、茉莉花8-10、柠檬叶2-3、荔枝10-12、甜橙12-14、猴腿菜2-3、柚子皮6-7、丁香枝1-2、厚朴子3-4、荔枝核1-2、甘松2-3、蛋清粉4-5;成品土豆粉丝中添加茉莉花、甜橙等营养原料,光泽亮丽、风味纯正、口感柔和、滑润细腻、粘弹性适中、筋道十足、强度好、耐煮不易断,长期食用能够补充人体所需膳食纤维、理气化痰。
Description
技术领域
本发明涉及方便粉丝技术领域,尤其涉及一种茉莉花土豆粉丝及其制备方法。
背景技术
抗性淀粉是在健康人体小肠内不能被消化吸收,但能在大肠中发酵或部分发酵的淀粉,主要通过压热法将淀粉部分转化成抗性淀粉,淀粉中抗性淀粉的含量越高,由淀粉制成的粉丝溶解率越低、膨润力越好、断条率越低,为提高由马铃薯淀粉为主料制成的粉丝品质,本发明以压热-酶解法提供一种高抗性淀粉含量的无矾土豆方便粉丝。
发明内容
本发明是为了弥补现有技术的不足,提供一种茉莉花土豆粉丝及其制备方法。
本发明是通过以下技术方案实现的:
一种茉莉花土豆粉丝,是由下述重量份的原料制成:
马铃薯淀粉80-100、小麦淀粉20-25、茉莉花8-10、柠檬叶2-3、荔枝10-12、甜橙12-14、猴腿菜2-3、柚子皮6-7、丁香枝1-2、厚朴子3-4、荔枝核1-2、甘松2-3、蛋清粉4-5。
一种所述的茉莉花土豆粉丝制备方法,包括以下步骤:
(1)将马铃薯淀粉和小麦淀粉加水混合配成浓度为28-32%的淀粉乳,调节pH至4.8-5,添加普鲁兰酶至2U/g淀粉,水浴加热至60-65℃酶解11-12小时,升温至95-100℃灭酶10-15分钟,调节pH至6,送入高压灭菌锅,在110-120℃下压热处理40-45分钟,冷却后取出,在4℃下冷藏20-24小时,回生的淀粉再微波干燥,得到抗性淀粉;
(2)将新鲜的茉莉花和柠檬叶去杂洗净、荔枝去壳去核、甜橙去皮,全部混合,加入3-4倍清水打浆,小火煮沸8-12分钟,冷却后加入料重0.1-0.2%的果浆酶,在25-30℃下酶解至完全,灭酶后过滤,滤液冷冻干燥,得到花果粉;
(3)将新鲜猴腿菜去杂洗净、柚子皮去表皮,与6-7倍清水混合打浆,小火煮沸30-40分钟,冷却后用胶体磨磨细,过滤,滤液喷雾干燥,得到柚粉;将丁香枝、厚朴子、荔枝核、甘松洗净后混合粉碎,加入7-8倍清水,小火煎煮1-1.5小时,冷却后过滤,滤液喷雾干燥,得到中药粉;
(4)将上述抗性淀粉、花果粉、柚粉、中药粉与蛋清粉混合均匀,粉碎至80-100目,得到混粉,取出总重3-4%的混粉,与总重0.3-0.4%食品级黄原胶、0.1-0.2%食品级聚丙烯酸钠、0.2-0.3%食品级CMC混合,加入适量温水调匀后冲入8-10倍沸水,快速搅拌均匀后得到芡糊;
(5)将上述芡糊倒入剩余混粉中,加入适量温水至水分含量40-50%,充分搅拌后得到均匀细腻、光滑不粘手、能拉丝的粉团,经挤压成丝状掉入96-98℃热水中熟化6-8秒,捞出粉丝送入冰水中冷却1-2分钟,捞出再用浓度1-1.5%的乳酸稀释液浸泡5-8分钟,捞出粉丝整理上架;
(6)将上述沥干粉丝在3-4℃下冷藏7-8小时,在零下6-8℃下冷冻3-4小时,常温解冻至粉丝中冰晶完全融化,轻轻揉搓至粉丝散开,送入烘箱,在60-65℃下干燥30-40分钟,烘干至粉丝含水量为10-15%,冷却后包装,得到方便粉丝。
与现有技术相比,本发明的优点是:
本发明采用压热法结合普鲁兰酶脱支协同处理能够显著促进抗性淀粉生成,在减少压热-冷却循环次数的前提下明显提高了抗性淀粉含量、缩短周期、降低成本;土豆粉丝中添加黄原胶对断条率的作用、聚丙烯酸钠对剪切应力的作用、CMC对弹性系数的作用均接近明矾在粉丝中的作用;用乳酸浸泡粉丝杀菌,延长保质期;冷藏和冷冻使粉丝内淀粉产生部分结晶,从而降低黏性、提高韧性、减少水分含量、提高粉丝品质;成品土豆粉丝中添加茉莉花、甜橙等营养原料,光泽亮丽、风味纯正、口感柔和、滑润细腻、粘弹性适中、筋道十足、强度好、耐煮不易断,长期食用能够补充人体所需膳食纤维、理气化痰。
具体实施方式
一种茉莉花土豆粉丝,是由下述重量(斤)的原料制成:
马铃薯淀粉80、小麦淀粉20、茉莉花8、柠檬叶2、荔枝10、甜橙12、猴腿菜2、柚子皮6、丁香枝1、厚朴子3、荔枝核1、甘松2、蛋清粉4。
一种所述的茉莉花土豆粉丝制备方法,包括以下步骤:
(1)将马铃薯淀粉和小麦淀粉加水混合配成浓度为28%的淀粉乳,调节pH至4.8,添加普鲁兰酶至2U/g淀粉,水浴加热至60℃酶解11小时,升温至95℃灭酶10分钟,调节pH至6,送入高压灭菌锅,在110℃下压热处理40分钟,冷却后取出,在4℃下冷藏20小时,回生的淀粉再微波干燥,得到抗性淀粉;
(2)将新鲜的茉莉花和柠檬叶去杂洗净、荔枝去壳去核、甜橙去皮,全部混合,加入3倍清水打浆,小火煮沸8分钟,冷却后加入料重0.1%的果浆酶,在25℃下酶解至完全,灭酶后过滤,滤液冷冻干燥,得到花果粉;
(3)将新鲜猴腿菜去杂洗净、柚子皮去表皮,与6倍清水混合打浆,小火煮沸30分钟,冷却后用胶体磨磨细,过滤,滤液喷雾干燥,得到柚粉;将丁香枝、厚朴子、荔枝核、甘松洗净后混合粉碎,加入7倍清水,小火煎煮1小时,冷却后过滤,滤液喷雾干燥,得到中药粉;
(4)将上述抗性淀粉、花果粉、柚粉、中药粉与蛋清粉混合均匀,粉碎至80目,得到混粉,取出总重3%的混粉,与总重0.3%食品级黄原胶、0.1%食品级聚丙烯酸钠、0.2%食品级CMC混合,加入适量温水调匀后冲入8倍沸水,快速搅拌均匀后得到芡糊;
(5)将上述芡糊倒入剩余混粉中,加入适量温水至水分含量40%,充分搅拌后得到均匀细腻、光滑不粘手、能拉丝的粉团,经挤压成丝状掉入96℃热水中熟化6秒,捞出粉丝送入冰水中冷却1分钟,捞出再用浓度1%的乳酸稀释液浸泡5分钟,捞出粉丝整理上架;
(6)将上述沥干粉丝在3℃下冷藏7小时,在零下6℃下冷冻3小时,常温解冻至粉丝中冰晶完全融化,轻轻揉搓至粉丝散开,送入烘箱,在60℃下干燥30分钟,烘干至粉丝含水量为10%,冷却后包装,得到方便粉丝。
Claims (2)
1.一种茉莉花土豆粉丝,其特征在于是由下述重量份的原料制成:
马铃薯淀粉80-100、小麦淀粉20-25、茉莉花8-10、柠檬叶2-3、荔枝10-12、甜橙12-14、猴腿菜2-3、柚子皮6-7、丁香枝1-2、厚朴子3-4、荔枝核1-2、甘松2-3、蛋清粉4-5。
2.一种如权利要求1所述的茉莉花土豆粉丝制备方法,其特征在于包括以下步骤:
(1)将马铃薯淀粉和小麦淀粉加水混合配成浓度为28-32%的淀粉乳,调节pH至4.8-5,添加普鲁兰酶至2U/g淀粉,水浴加热至60-65℃酶解11-12小时,升温至95-100℃灭酶10-15分钟,调节pH至6,送入高压灭菌锅,在110-120℃下压热处理40-45分钟,冷却后取出,在4℃下冷藏20-24小时,回生的淀粉再微波干燥,得到抗性淀粉;
(2)将新鲜的茉莉花和柠檬叶去杂洗净、荔枝去壳去核、甜橙去皮,全部混合,加入3-4倍清水打浆,小火煮沸8-12分钟,冷却后加入料重0.1-0.2%的果浆酶,在25-30℃下酶解至完全,灭酶后过滤,滤液冷冻干燥,得到花果粉;
(3)将新鲜猴腿菜去杂洗净、柚子皮去表皮,与6-7倍清水混合打浆,小火煮沸30-40分钟,冷却后用胶体磨磨细,过滤,滤液喷雾干燥,得到柚粉;将丁香枝、厚朴子、荔枝核、甘松洗净后混合粉碎,加入7-8倍清水,小火煎煮1-1.5小时,冷却后过滤,滤液喷雾干燥,得到中药粉;
(4)将上述抗性淀粉、花果粉、柚粉、中药粉与蛋清粉混合均匀,粉碎至80-100目,得到混粉,取出总重3-4%的混粉,与总重0.3-0.4%食品级黄原胶、0.1-0.2%食品级聚丙烯酸钠、0.2-0.3%食品级CMC混合,加入适量温水调匀后冲入8-10倍沸水,快速搅拌均匀后得到芡糊;
(5)将上述芡糊倒入剩余混粉中,加入适量温水至水分含量40-50%,充分搅拌后得到均匀细腻、光滑不粘手、能拉丝的粉团,经挤压成丝状掉入96-98℃热水中熟化6-8秒,捞出粉丝送入冰水中冷却1-2分钟,捞出再用浓度1-1.5%的乳酸稀释液浸泡5-8分钟,捞出粉丝整理上架;
(6)将上述沥干粉丝在3-4℃下冷藏7-8小时,在零下6-8℃下冷冻3-4小时,常温解冻至粉丝中冰晶完全融化,轻轻揉搓至粉丝散开,送入烘箱,在60-65℃下干燥30-40分钟,烘干至粉丝含水量为10-15%,冷却后包装,得到方便粉丝。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106262774A (zh) * | 2016-08-12 | 2017-01-04 | 岭南师范学院 | 一种茉莉花茶香无明矾保健东北拉皮及其制备方法 |
CN107692125A (zh) * | 2017-11-16 | 2018-02-16 | 东兴市红家宝电子商务有限公司 | 一种高筋粉条或粉丝及其制备方法、食用方法 |
CN107853677A (zh) * | 2017-11-16 | 2018-03-30 | 东兴市红家宝电子商务有限公司 | 西芹红薯粉条或粉丝的制备工艺 |
CN107865405A (zh) * | 2017-11-16 | 2018-04-03 | 东兴市红家宝电子商务有限公司 | 粉条或粉丝增筋处理方法及其应用 |
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2015
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106262774A (zh) * | 2016-08-12 | 2017-01-04 | 岭南师范学院 | 一种茉莉花茶香无明矾保健东北拉皮及其制备方法 |
CN107692125A (zh) * | 2017-11-16 | 2018-02-16 | 东兴市红家宝电子商务有限公司 | 一种高筋粉条或粉丝及其制备方法、食用方法 |
CN107853677A (zh) * | 2017-11-16 | 2018-03-30 | 东兴市红家宝电子商务有限公司 | 西芹红薯粉条或粉丝的制备工艺 |
CN107865405A (zh) * | 2017-11-16 | 2018-04-03 | 东兴市红家宝电子商务有限公司 | 粉条或粉丝增筋处理方法及其应用 |
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