CN105495457A - 一种紫薯泥方便食品及其制备方法 - Google Patents
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Abstract
本发明涉及一种紫薯泥方便食品及其制备方法,属于农产品深加工领域,其原料的各组分的重量份为紫薯120~150份、变性淀粉10~16份、玉米淀粉35~45份、糖20~30份、盐1~3份、维生素C?0.1~0.5份、食用防腐剂0.1~0.3份、天然色素0.1~0.3份,其制备方法为将紫薯水蒸气蒸15~20min,捣碎,加入其它原料,搅拌均匀后,继续蒸30~40min;蒸完后将放凉,将泥状物铺成1~3cm厚,微波干燥至水分为3%~5%,粉碎,过80~120目筛,即得成品;该紫薯泥方便携带,食用时加入适量的温水即可享用,且美味可口、色彩鲜艳、营养丰富;同时其制备方法简单,可实现工业化生产。
Description
技术领域
本发明涉及一种紫薯泥方便食品及其制备方法,属于农产品深加工领域。
背景技术
紫薯(Ipomoeabatatas(L.)Poir.旋花科Convolvulaceae番薯属)又叫黑薯,薯肉呈紫色至深紫色。它除了具有普通红薯的营养成分外,还富含硒元素和花青素。紫薯为花青素的主要原料之一。
紫薯分布于广东、广西、湖南、湖北、福建、四川、云南、贵州、山东、江西、陕西南部;亚洲其它热带地区也有。
紫薯富含蛋白质、淀粉、果胶、纤维素、氨基酸、维生素及多种矿物质,同时还富含硒元素和花青素。紫薯营养丰富具特殊保健功能,其中的蛋白质氨基酸都是极易被人体消化和吸收的。其中富含的维生素A可以改善视力和皮肤的粘膜上皮细胞,维生素C可使胶元蛋白正常合成,防治坏血病的发生,花青素是天然强效自由基清除剂。
紫薯在日本国家蔬菜癌症研究中心公布的抗癌蔬菜中名列榜首。另外,紫薯还可去皮烘干粉碎后加工成粉,色泽美观,营养丰富,是极好的食品加工原料,可作为各种糕点的主料或配料。同时紫红薯还将成为花青素的主要原料之一。紫薯从茎尖嫩叶到薯块,均具有一定保健功能,是当前无公害、绿色、有机食品中的食品。
由于紫薯的营养价值高,利用其开发的产品越来越多。
CN201310141604.3提供了一种紫薯棒夹心米果,包括紫薯棒、填充于紫薯棒内的芯料和撒在紫薯棒外的紫薯粉层;所述紫薯棒由以下重量份的组份制成:大米粉、玉米粉、紫薯全粉、小麦粉、碳酸钙、精盐、水,所述芯料由以下重量份的组份制成:色拉油、卵磷脂、白砂糖粉、葡萄糖粉、紫薯全粉、酱油粉、面包粉屑、烤红薯香精,所述紫薯粉层由以下重量份的组份制成:紫薯全粉、色拉油。本发明还提供了该紫薯棒夹心米果的制备方法。
CN201210262279.1公开一种紫薯银耳悬浮饮料的制备方法。具体制备步骤如下:(1).紫薯的前处理,得紫薯泥;(2).酶法制备紫薯原汁,得到紫薯原汁;(3).紫薯原汁的澄清,得到澄清的紫薯汁;(4).制备银耳果粒;(5).紫薯银耳果粒悬浮饮料的调配,即得紫薯银耳悬浮饮料。
CN201210169236.9公开一种即食软包装甜紫薯块的制备方法,包括以下步骤:挑选外观饱满,无腐烂的紫薯,清洗紫薯表面;将清洗后的紫薯去皮;将去皮后的紫薯切成长、宽、厚度均为3~5cm的紫薯块;将紫薯块放入密闭气罐,并加入浸味液,抽取罐内气体,使真空压达到0.05~0.09MPa,温度20~50℃,充分渗透3~10分钟,进行调味;将调味后的紫薯块预蒸,预蒸后的紫薯块冷却至20~25℃;将冷却后的紫薯块装入包装袋,杀菌;向杀菌后的紫薯块的包装袋中充入氮气,封口,即得。
尽管紫薯产品较多,但是一种既方便又具营养可口的紫薯产品,还有待开发。
发明内容
本发明针对现有技术存在的问题,提供一种紫薯泥方便食品,该紫薯泥方便携带,食用时加入适量的温水即可享用,且美味可口、色彩鲜艳、营养丰富;同时其制备方法简单,可实现工业化生产。
为了解决上述问题,本发明所采用的技术方案是:
一种紫薯泥方便食品,原料的各组分的重量份为:
紫薯120~150份、变性淀粉10~16份、玉米淀粉35~45份、糖20~30份、盐1~3份、维生素C0.1~0.5份、食用防腐剂0.1~0.3份、天然色素0.1~0.3份;
紫薯120~135份、变性淀粉10~13份、玉米淀粉35~40份、糖25~30份、盐2~3份、维生素C0.3~0.5份、食用防腐剂0.2~0.3份、天然色素0.2~0.3份;
紫薯135~150份、变性淀粉13~16份、玉米淀粉40~45份、糖20~25份、盐1~2份、维生素C0.1~0.3份、食用防腐剂0.1~0.2份、天然色素0.1~0.2份。
本发明的另外一个目的是提供一种紫薯泥方便食品的制备方法,包括以下步骤:
将紫薯水蒸气蒸15~20min,捣碎,加入其它原料,搅拌均匀后,继续蒸30~40min;
蒸完后将放凉,将泥状物铺成1~3cm厚,微波干燥至水分为3%~5%,粉碎,过80~120目筛,即得成品。
本发明相对于现有技术的有益效果是:
本发明提供的一种紫薯泥方便食品,方便携带,食用时加入适量的温水即可享用,且美味可口、色彩鲜艳、营养丰富;同时其制备方法简单,可实现工业化生产。
具体实施方式
下面通过实施例对本发明做进一步详细说明,这些实施例仅用来说明本发明,并不限制本发明的范围。
实施例1
一种紫薯泥方便食品,原料的各组分的重量份为:
紫薯120份、变性淀粉10份、玉米淀粉35份、糖20份、盐1份、维生素C0.1份、食用防腐剂0.1份、天然色素0.1份。
其制备方法,包括以下步骤:
将紫薯水蒸气蒸15min,捣碎,加入其它原料,搅拌均匀后,继续蒸30min;
蒸完后将放凉,将泥状物铺成1cm厚,微波干燥至水分为3%,粉碎,过80~目筛,即得成品。
实施例2
一种紫薯泥方便食品,原料的各组分的重量份为:
紫薯150份、变性淀粉16份、玉米淀粉45份、糖30份、盐3份、维生素C0.5份、食用防腐剂0.3份、天然色素0.3份。
其制备方法,包括以下步骤:
将紫薯水蒸气蒸20min,捣碎,加入其它原料,搅拌均匀后,继续蒸40min;
蒸完后将放凉,将泥状物铺成3cm厚,微波干燥至水分为5%,粉碎,过80~120目筛,即得成品。
实施例3
一种紫薯泥方便食品,原料的各组分的重量份为:
紫薯135份、变性淀粉13份、玉米淀粉40份、糖25份、盐2份、维生素C0.3份、食用防腐剂0.2份、天然色素0.2份。
其制备方法,包括以下步骤:
将紫薯水蒸气蒸15~20min,捣碎,加入其它原料,搅拌均匀后,继续蒸35min;
蒸完后将放凉,将泥状物铺成2cm厚,微波干燥至水分为34%,粉碎,过100目筛,即得成品。
实施例4
一种紫薯泥方便食品,原料的各组分的重量份为:
紫薯125份、变性淀粉11份、玉米淀粉37份、糖26份、盐2.5份、维生素C0.35份、食用防腐剂0.25份、天然色素0.25份。
其制备方法,包括以下步骤:
将紫薯水蒸气蒸17min,捣碎,加入其它原料,搅拌均匀后,继续蒸32min;
蒸完后将放凉,将泥状物铺成1.5cm厚,微波干燥至水分为3.5%,粉碎,过90目筛,即得成品。
实施例5
一种紫薯泥方便食品,原料的各组分的重量份为:
紫薯140份、变性淀粉15份、玉米淀粉43份、糖23份、盐1.5份、维生素C0.2份、食用防腐剂0.15份、天然色素0.15份。
其制备方法,包括以下步骤:
将紫薯水蒸气蒸19min,捣碎,加入其它原料,搅拌均匀后,继续蒸38min;
蒸完后将放凉,将泥状物铺成2.5m厚,微波干燥至水分为4.5%,粉碎,过110目筛,即得成品。
Claims (4)
1.一种紫薯泥方便食品,其特征在于:原料各组分的重量份为:
紫薯120~150份、变性淀粉10~16份、玉米淀粉35~45份、糖20~30份、盐1~3份、维生素C0.1~0.5份、食用防腐剂0.1~0.3份、天然色素0.1~0.3份。
2.一种紫薯泥方便食品,其特征在于:原料各组分的重量份为:
紫薯120~135份、变性淀粉10~13份、玉米淀粉35~40份、糖25~30份、盐2~3份、维生素C0.3~0.5份、食用防腐剂0.2~0.3份、天然色素0.2~0.3份。
3.一种紫薯泥方便食品,其特征在于:原料各组分的重量份为:
紫薯135~150份、变性淀粉13~16份、玉米淀粉40~45份、糖20~25份、盐1~2份、维生素C0.1~0.3份、食用防腐剂0.1~0.2份、天然色素0.1~0.2份。
4.一种紫薯泥方便食品的制备方法,其特征在于:包括以下步骤:
将紫薯水蒸气蒸15~20min,捣碎,加入其它原料,搅拌均匀后,继续蒸30~40min;
蒸完后将放凉,将泥状物铺成1~3cm厚,微波干燥至水分为3%~5%,粉碎,过80~120目筛,即得成品。
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CN111000172A (zh) * | 2019-12-23 | 2020-04-14 | 浙江农林大学 | 一种高色素薯泥的加工工艺及薯泥微波加热系统 |
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CN108783316A (zh) * | 2018-06-12 | 2018-11-13 | 广州市糖匠食品有限公司 | 一种紫薯风味果泥配方及生产工艺 |
CN111000172A (zh) * | 2019-12-23 | 2020-04-14 | 浙江农林大学 | 一种高色素薯泥的加工工艺及薯泥微波加热系统 |
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