CN105533662A - 一种清肝明目土豆粉丝及其制备方法 - Google Patents
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Abstract
本发明公开了一种清肝明目土豆粉丝,是由下述重量份的原料制成:马铃薯淀粉80-100、红薯淀粉20-25、皂角米10-12、白扁豆4-5、紫米7-9、苦丁茶6-8、黄花菜2-3、苦瓜3-4、密蒙花2-3、千日红5-6、回心草2-3、青葙子3-4、楮实子1-2、秦皮2-3、米酒适量;成品土豆粉丝中添加皂角米、苦丁茶等营养原料,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、清肝明目。
Description
技术领域
本发明涉及方便粉丝技术领域,尤其涉及一种清肝明目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,提供一种清肝明目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:
一种清肝明目土豆粉丝,是由下述重量份的原料制成:
马铃薯淀粉80-100、红薯淀粉20-25、皂角米10-12、白扁豆4-5、紫米7-9、苦丁茶6-8、黄花菜2-3、苦瓜3-4、密蒙花2-3、千日红5-6、回心草2-3、青葙子3-4、楮实子1-2、秦皮2-3、米酒适量。
一种所述的清肝明目土豆粉丝制备方法,包括以下步骤:
(1)将马铃薯淀粉和红薯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)将皂角米、白扁豆、紫米拣杂洗净后晾干,用米酒浸泡8-10小时后滤出原料,入锅,小火翻炒至熟香,冷却后取出,挤压膨化后磨粉,得到米粉;将回心草、青葙子、楮实子、秦皮洗净后混合粉碎,加入6-7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;
(3)将新鲜的黄花菜、密蒙花、千日红去杂洗净,苦瓜去皮去籽后切片,全部与苦丁茶混合,用沸水漂烫10-15秒后立即用冰水冷浸1-2分钟,滤出原料冷冻干燥后粉碎,得到花茶粉;
(4)将上述抗性淀粉、米粉、中药粉、花茶粉混合均匀,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皂角米、苦丁茶等营养原料,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、清肝明目。
具体实施方式
一种清肝明目土豆粉丝,是由下述重量(斤)的原料制成:
马铃薯淀粉80、红薯淀粉20、皂角米10、白扁豆4、紫米7、苦丁茶6、黄花菜2、苦瓜3、密蒙花2、千日红5、回心草2、青葙子3、楮实子1、秦皮2、米酒适量。
一种所述的清肝明目土豆粉丝制备方法,包括以下步骤:
(1)将马铃薯淀粉和红薯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)将皂角米、白扁豆、紫米拣杂洗净后晾干,用米酒浸泡8小时后滤出原料,入锅,小火翻炒至熟香,冷却后取出,挤压膨化后磨粉,得到米粉;将回心草、青葙子、楮实子、秦皮洗净后混合粉碎,加入6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;
(3)将新鲜的黄花菜、密蒙花、千日红去杂洗净,苦瓜去皮去籽后切片,全部与苦丁茶混合,用沸水漂烫10秒后立即用冰水冷浸1分钟,滤出原料冷冻干燥后粉碎,得到花茶粉;
(4)将上述抗性淀粉、米粉、中药粉、花茶粉混合均匀,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)
1.一种清肝明目土豆粉丝,其特征在于是由下述重量份的原料制成:
马铃薯淀粉80-100、红薯淀粉20-25、皂角米10-12、白扁豆4-5、紫米7-9、苦丁茶6-8、黄花菜2-3、苦瓜3-4、密蒙花2-3、千日红5-6、回心草2-3、青葙子3-4、楮实子1-2、秦皮2-3、米酒适量。
2.一种如权利要求1所述的清肝明目土豆粉丝制备方法,其特征在于包括以下步骤:
(1)将马铃薯淀粉和红薯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)将皂角米、白扁豆、紫米拣杂洗净后晾干,用米酒浸泡8-10小时后滤出原料,入锅,小火翻炒至熟香,冷却后取出,挤压膨化后磨粉,得到米粉;将回心草、青葙子、楮实子、秦皮洗净后混合粉碎,加入6-7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;
(3)将新鲜的黄花菜、密蒙花、千日红去杂洗净,苦瓜去皮去籽后切片,全部与苦丁茶混合,用沸水漂烫10-15秒后立即用冰水冷浸1-2分钟,滤出原料冷冻干燥后粉碎,得到花茶粉;
(4)将上述抗性淀粉、米粉、中药粉、花茶粉混合均匀,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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CN106983061A (zh) * | 2017-03-21 | 2017-07-28 | 赵云辉 | 米线及其制备方法 |
CN107242539A (zh) * | 2017-05-19 | 2017-10-13 | 安徽兴远红薯淀粉有限公司 | 一种适合糖尿病患者的红薯粉丝及其生产工艺 |
CN109077296A (zh) * | 2018-08-24 | 2018-12-25 | 沈徽霞 | 一种货架时间长的鲜湿粉丝的制作方法及其制作方法 |
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CN106983061A (zh) * | 2017-03-21 | 2017-07-28 | 赵云辉 | 米线及其制备方法 |
CN107242539A (zh) * | 2017-05-19 | 2017-10-13 | 安徽兴远红薯淀粉有限公司 | 一种适合糖尿病患者的红薯粉丝及其生产工艺 |
CN109077296A (zh) * | 2018-08-24 | 2018-12-25 | 沈徽霞 | 一种货架时间长的鲜湿粉丝的制作方法及其制作方法 |
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