CN1056625A - 山楂大枣甘薯食品的制法 - Google Patents
山楂大枣甘薯食品的制法 Download PDFInfo
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Abstract
本发明涉及薯类食品制法领域,特别涉及山楂、
大枣、甘薯保健食品的制法。本发明方法以营养丰富
的粗粮——甘薯以及又营养丰富又有医疗保健作用
的山楂、大枣作为主料制成可口的薯类食品。本发明
方法原料易得价廉,制法简易。
Description
本发明涉及薯类食品制法领域。
近年来我国食品工业大为发展,食品市场出现了非常繁荣的景象。各种饼干、糕点、锅巴品种繁多,其原料大多是小麦面粉、大豆等,此外,以杂粮为主的食品也时兴起来,如小米锅巴、快餐粉等,但是,尚未见有以作为粗粮的甘薯作成的保健食品在市场上出现。
本发明目的在于:提供一种以甘薯为主要原料的保健食品的制造方法。
本发明的目的是这样达到的:在甘薯中配入具有营养价值和医疗价值高的山、大枣、蜂蜜,制成甘薯食品,于是本发明目的就完全达到了。
以下结合附图对本发明进行详细说明。
甘薯也叫红薯或白薯,是我国广大农村的粮食作物之一,一般蒸食或煮食;或者作成薯干再蒸食,尚未见有以工业生产方法所制的食品。甘薯含有蛋白质、脂肪、钙、磷等人体所需营养以及维生素,特别是含胡萝卜素1.31毫克/100克,比小麦、玉米、豆类等都多;含抗坏血酸30毫克/100克也是其它谷物无法相比的,此外,甘薯还含有丰富的粗纤维。老年人由于肌体组织退化并且肠道分泌减少,容易发生便秘,从而引起一系列疾病,因此,食用含有丰富粗纤维和肌体所需维生素和营养的甘薯对老年人特别有益。本方法就是开发以甘薯作为主要原料的食品的结果。
本发明还在甘薯内中入山楂、大枣和蜂蜜。山楂、大枣和蜂蜜多用于保健饮料中,其功用是共知的。山楂的营养价值和医疗价值都很高,每100克山楂含抗坏血酸0.89毫克,是柑桔的2~3倍,比苹果高17倍;每100克山楂含胡萝卜素0.82毫克,是苹果的10倍;其含钙量每100克果肉为85毫克,居群果之首,在医疗上山有扩张血管、降低血压、血脂和胆固醇作用,还能消积化滞。
大枣含有多种维生素,特别是含抗坏血酸每100克鲜枣为540毫克,为其它水果不能望其项背者;此外,大枣还具有果香味感,加入食品中增添香味,促人食欲。
蜂蜜含葡萄糖、果糖、蛋白质、20多种氨基酸、10多种维生素及微量元素等,是一种适于人体营养的补品,而且有益寿延年和医疗的功能,例如可补中润燥、镇咳等。
从附图1可见,本发明方法如下:
将优质洗净甘薯、山楂、大枣分别加热至熟,去皮和核。按熟甘薯、熟山楂、熟大枣比例为1400~1600克∶450~550克∶110~130,分别将上述已熟并去皮、核的甘薯、山楂、大枣加入容器内,如生产量大可加入打浆机内,再加入按上述主料比例所需的蜂蜜90~110克,白糖150克左右,以及常规量的防腐剂和香料搅拌均匀后取出,在70~100℃下的烘干机内烘1小时左右,再在70℃左右继续烘,直到全部浓缩成带有弹性的半干状为止,然后将其切成适当形状,称量包装。
经上述方法制得的本发明食品酸甜可口,带有枣香,颜色鲜艳,引人食欲。
本发明方法所用原料价廉易得,制法简易,设备简易,投资少,而成品销路广。
实施例:
取优质甘薯、山楂、大枣洗净后,分别加热煮熟,甘薯去皮,山楂及大枣去皮及核,取上述熟甘薯1500克、山楂500克、大枣120克加入容器内,再加入100克蜂蜜、白糖150克,以及常规量防腐剂如山梨酸及适量香料搅拌均匀后取出,在90℃下烘干机内烘1小时,再在70℃左右烘,直到全部浓缩成带有弹性的半干状为止,将其切成三角形,称量包装。
Claims (1)
1、薯类食品的制法,其特征在于:
a、将优质洗净甘薯、山楂、大枣分别加热至熟,去皮和核;
b、按熟甘薯、熟山楂、熟大枣比例为1400~1600克∶450~550克∶110~130克,分别将上述已熟并去皮、核的甘薯、山楂、大枣加入容器内,如生产量大可加入打浆机内,再加入按上述主料比例所需的蜂蜜90~110克,白糖150克左右,以及常规量的防腐剂和香料搅拌均匀;
c、取出在70~100℃下的烘干机内烘1小时左右,再在70℃左右继续烘,直到全部浓缩成带有弹性的半干状为止;
d、切块、包装。
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CN91104082A CN1056625A (zh) | 1991-06-22 | 1991-06-22 | 山楂大枣甘薯食品的制法 |
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CN91104082A CN1056625A (zh) | 1991-06-22 | 1991-06-22 | 山楂大枣甘薯食品的制法 |
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CN1056625A true CN1056625A (zh) | 1991-12-04 |
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CN91104082A Pending CN1056625A (zh) | 1991-06-22 | 1991-06-22 | 山楂大枣甘薯食品的制法 |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1056044C (zh) * | 1995-11-23 | 2000-09-06 | 王新社 | 山楂成形食品的制作方法 |
CN102599584A (zh) * | 2012-04-12 | 2012-07-25 | 江南大学 | 一种山楂、紫薯浊汁饮料及其制备方法 |
CN103190582A (zh) * | 2012-01-05 | 2013-07-10 | 陈其钢 | 红薯沙拉的加工方法 |
CN105077077A (zh) * | 2015-07-23 | 2015-11-25 | 高广军 | 一种果酱甘薯片的制作方法 |
CN111972660A (zh) * | 2020-07-30 | 2020-11-24 | 沈阳农业大学 | 一种山楂甘薯复合发酵酵素的制备方法 |
-
1991
- 1991-06-22 CN CN91104082A patent/CN1056625A/zh active Pending
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1056044C (zh) * | 1995-11-23 | 2000-09-06 | 王新社 | 山楂成形食品的制作方法 |
CN103190582A (zh) * | 2012-01-05 | 2013-07-10 | 陈其钢 | 红薯沙拉的加工方法 |
CN102599584A (zh) * | 2012-04-12 | 2012-07-25 | 江南大学 | 一种山楂、紫薯浊汁饮料及其制备方法 |
CN105077077A (zh) * | 2015-07-23 | 2015-11-25 | 高广军 | 一种果酱甘薯片的制作方法 |
CN111972660A (zh) * | 2020-07-30 | 2020-11-24 | 沈阳农业大学 | 一种山楂甘薯复合发酵酵素的制备方法 |
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