CN105685892A - 一种鱿鱼增香紫薯条及其制备方法 - Google Patents
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Abstract
本发明公开了一种鱿鱼增香紫薯条，由下列重量份的原料制成：紫薯280-300、紫糯米20-30、玉米油2-3、鱿鱼肉末8-10、龙葵子粉3-4、桑叶1.2-1.3、玉米须0.5-0.7、合欢皮0.8-0.9、蔗糖15-20、麦芽糊精3.5-4、柠檬酸0.35-0.4、复合护色液适量、水适量；所述复合护色液中含有浓度为0.25％植酸、浓度为0.10％的L-半胱氨酸、浓度为0.3％的柠檬酸。本发明采用的鱿鱼肉末等辅料使得紫薯干风味独特、口感好，同时添加了桑叶等中草药成分，具有清肺润燥、平肝明目的功效。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种鱿鱼增香紫薯条及其制备方法。
背景技术
甘薯营养丰富，富含18种氨基酸，其中含有人体必需的8种氨基酸，膳食纤维的含量为米面的10倍，维生素B1和维生素B2是米面的2倍，维生素E为小麦的9.5倍，维生素C和胡萝卜素比小麦高10倍等。此外，甘薯还具有许多生理保健功能，日本国立癌症预防研究所对40多种蔬菜进行抑癌试验，结果发现甘薯的抑癌效果最好。甘薯是一种理想的碱性食品，可调节人体的酸碱平衡，甘薯中含有丰富的膳食纤维，可预防肠道癌及消化道疾病。紫色甘薯中的花青素有强烈脱除氧自由基的功能，具有防癌、抗癌、抗过敏、抗突变改善关节柔韧性和血管弹性调节免疫力等生理功能。可见，紫色甘薯具有更加广阔的开发和应用前景。
随着研究的不断深入，紫色甘薯日益凸显的营养价值和保健价值越来越受到人们广泛的关注。紫色甘薯食品的加工也如火如荼地开展，形成了丰富多彩的产品面貌，如甘薯条、甘薯片、真空油炸薯片香脆薯片、速冻甘薯条等产品。就紫色甘薯条加工而言，传统甘薯条的生产以薯块切条制作而成，该方法对甘薯原料要求比较高，适宜的品种少，产生的下脚料多，浪费严重；另外，因紫薯中富含多酚氧化酶和花青素等成分，在加工过程中易发生酶促褐变和非酶褐变，导致制品色泽变暗，影响其外观品质及商品价值。因此，为保持紫薯加工制品的外观品质和商品价值，需要对其加工途径和护色方式进行优化。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种鱿鱼增香紫薯条及其制备方法。
本发明是通过以下技术方案实现的：
一种鱿鱼增香紫薯条，由下列重量份的原料制成：
紫薯280-300、紫糯米20-30、玉米油2-3、鱿鱼肉末8-10、龙葵子粉3-4、桑叶1.2-1.3、玉米须0.5-0.7、合欢皮0.8-0.9、蔗糖15-20、麦芽糊精3.5-4、柠檬酸0.35-0.4、复合护色液适量、水适量；所述复合护色液中含有浓度为0.25％植酸、浓度为0.10％的L-半胱氨酸、浓度为0.3％的柠檬酸。
所述的一种鱿鱼增香紫薯条的制备方法，包括以下步骤：
(1)将鱿鱼肉末置于有玉米油的锅中翻炒5-6min，取出，转入烤箱中烤制酥香，出料，粉碎，所得鱿鱼粉末与紫糯米、龙葵子粉混合入锅，加1.5-2倍水，加热制成紫糯米饭，将紫糯米饭置于搅拌机中，快速搅拌10min，出料，备用；
(2)将桑叶、玉米须、合欢皮混合用4-5倍量的水浸提后浓缩，过滤得中药浓缩液；
(3)将紫薯去皮后，迅速置于复合护色液中浸泡90-100min，进行护色处理；将护色处理后紫薯切片后置于蒸锅中蒸汽加热熟化；再将熟化后的紫薯转至打浆机中，加少量水，打成紫薯泥；
(4)再在紫薯泥中依次加入步骤(1)、(2)处理后的物料以及剩余各原料，继续搅拌至均匀，趁热迅速注入模具中；注模后，将表面刮平，在0-5℃条件下静置至定型，得紫薯糕；
(5)将紫薯糕切成粗细均匀的紫薯条，再摆放于烤盘上置于烤箱中，于60℃的烘烤温度下烘烤至紫薯干的含水量为16-18％，出料、冷却，即得。
本发明的优点是：本发明的紫薯条是利用甘薯泥进行调配浓缩成形、烘烤而成，它改变了甘薯原有的组织结构和加工性能，形成的产品口感筋道，甘薯香味浓郁，形态饱满，突出了紫色甘薯条的营养和色泽特点，增加了产品的新颖性；本发明在制作过程中，由于紫薯富含粗纤维，成型粗糙，因而添加了紫糯米，并将紫糯米制成饭，通过紫糯米的糯性来改善紫薯条的粗糙外形；本发明采用复合护色液对紫薯进行护色，复合护色液是一种无硫护色技术，替代了传统亚硝酸盐护色技术，更绿色健康、安全，且本发明采用的复合护色液可重复使用，利用率高；此外，本发明采用的鱿鱼肉末等辅料使得紫薯干风味独特、口感好，同时添加了桑叶等中草药成分，具有清肺润燥、平肝明目的功效。
具体实施方式
一种鱿鱼增香紫薯条，由下列重量份的原料制成：
紫薯280、紫糯米20、玉米油2、鱿鱼肉末8、龙葵子粉3、桑叶1.2、玉米须0.5、合欢皮0.8、蔗糖15、麦芽糊精3.5、柠檬酸0.35、复合护色液适量、水适量；所述复合护色液中含有浓度为0.25％植酸、浓度为0.10％的L半胱氨酸、浓度为0.3％的柠檬酸。
所述的一种鱿鱼增香紫薯条的制备方法，包括以下步骤：
(1)将鱿鱼肉末置于有玉米油的锅中翻炒5min，取出，转入烤箱中烤制酥香，出料，粉碎，所得鱿鱼粉末与紫糯米、龙葵子粉混合入锅，加1.5倍水，加热制成紫糯米饭，将紫糯米饭置于搅拌机中，快速搅拌10min，出料，备用；
(2)将桑叶、玉米须、合欢皮混合用4倍量的水浸提后浓缩，过滤得中药浓缩液；
(3)将紫薯去皮后，迅速置于复合护色液中浸泡90min，进行护色处理；将护色处理后紫薯切片后置于蒸锅中蒸汽加热熟化；再将熟化后的紫薯转至打浆机中，加少量水，打成紫薯泥；
(4)再在紫薯泥中依次加入步骤(1)、(2)处理后的物料以及剩余各原料，继续搅拌至均匀，趁热迅速注入模具中；注模后，将表面刮平，在0℃条件下静置至定型，得紫薯糕；
(5)将紫薯糕切成粗细均匀的紫薯条，再摆放于烤盘上置于烤箱中，于60℃的烘烤温度下烘烤至紫薯干的含水量为16％，出料、冷却，即得。
Claims (2)
1.一种鱿鱼增香紫薯条，其特征在于由下列重量份的原料制成：
紫薯280-300、紫糯米20-30、玉米油2-3、鱿鱼肉末8-10、龙葵子粉3-4、桑叶1.2-1.3、玉米须0.5-0.7、合欢皮0.8-0.9、蔗糖15-20、麦芽糊精3.5-4、柠檬酸0.35-0.4、复合护色液适量、水适量；所述复合护色液中含有浓度为0.25％植酸、浓度为0.10％的L-半胱氨酸、浓度为0.3％的柠檬酸。
2.根据权利要求1所述的一种鱿鱼增香紫薯条的制备方法，其特征在于包括以下步骤：
(1)将鱿鱼肉末置于有玉米油的锅中翻炒5-6min，取出，转入烤箱中烤制酥香，出料，粉碎，所得鱿鱼粉末与紫糯米、龙葵子粉混合入锅，加1.5-2倍水，加热制成紫糯米饭，将紫糯米饭置于搅拌机中，快速搅拌10min，出料，备用；
(2)将桑叶、玉米须、合欢皮混合用4-5倍量的水浸提后浓缩，过滤得中药浓缩液；
(3)将紫薯去皮后，迅速置于复合护色液中浸泡90-100min，进行护色处理；将护色处理后紫薯切片后置于蒸锅中蒸汽加热熟化；再将熟化后的紫薯转至打浆机中，加少量水，打成紫薯泥；
(4)再在紫薯泥中依次加入步骤(1)、(2)处理后的物料以及剩余各原料，继续搅拌至均匀，趁热迅速注入模具中；注模后，将表面刮平，在0-5℃条件下静置至定型，得紫薯糕；
(5)将紫薯糕切成粗细均匀的紫薯条，再摆放于烤盘上置于烤箱中，于60℃的烘烤温度下烘烤至紫薯干的含水量为16-18％，出料、冷却，即得。
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| CN103876070A (zh) * | 2014-03-25 | 2014-06-25 | 福建农林大学 | 一种紫薯干及其加工方法 |
| CN105231146A (zh) * | 2015-09-28 | 2016-01-13 | 芜湖市好亦快食品有限公司三山分公司 | 一种鸡汁麦麸紫薯条 |
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| CN103876070A (zh) * | 2014-03-25 | 2014-06-25 | 福建农林大学 | 一种紫薯干及其加工方法 |
| CN105231146A (zh) * | 2015-09-28 | 2016-01-13 | 芜湖市好亦快食品有限公司三山分公司 | 一种鸡汁麦麸紫薯条 |
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