CN105747108A - 一种青笋红枣锅巴的加工方法 - Google Patents
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Abstract
本发明公开了一种青笋红枣锅巴的加工方法,包括步骤:1)青笋预处理:青笋洗净后,在打浆机中搅打成青笋泥,入不锈钢容器中,加入果胶酶、纤维素酶、抗坏血酸钠,搅拌均匀后,加热水解,制成酶解青笋泥;2)红枣预处理:红枣洗净去核后,在打浆机中搅打成泥,制成红枣泥;3)糯米预处理:糯米冲洗干净后入蒸饭车中蒸熟,制成糯米饭;4)混合:取一定比例的酶解青笋泥、红枣泥、糯米饭,加入卤水和适量水,在和面机中搅拌均匀,制得青笋红枣米饭;5)压片;6)烘烤;7)包装、检验、存放。本发明锅巴厚薄均匀,呈平整块状,均匀的淡黄色,具炒米的清香和红枣的枣香味,脆香爽口,老少皆宜。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种青笋红枣锅巴的加工方法。
背景技术
人们在用铁锅煮制大米饭时,往往将锅饭下部贴着锅的锅巴,用微火烤去水分,让其自然剥离,形成焦脆干锅巴,不仅酥脆味香,还利于保存作方便干粮。我国中药学认为,锅巴性味甘平,能健脾消食、止泻,用于脾胃虚弱,消化不良,久泻等。现代研究证实,锅巴中含有碳水化合物、脂肪、蛋白质、维生素A、B族维生素及钙、钾、铁、镁等矿物质,营养丰富、香脆可口。
青笋为菊科草本植物青笋除去外皮的嫩茎和叶,是莴苣的一个变种。青笋的营养成分很多,包括蛋白质、脂肪、糖类、灰分、维生素A原、维生素B1、B2、C、钙、磷、铁、钾、镁、硅等和食物纤维,具有增进骨骼、毛发、皮肤的发育的功效,有助于人的生长。而现代药理学发现,青笋茎叶中含有莴苣素,该成分能增强胃液,刺激消化,增进食欲,并具有镇痛和催眠的作用;此外,青笋中碳水化合物的含量较低,而无机盐、维生素则含量较丰富,尤其是含有较多的烟酸。烟酸是胰岛素的激活剂,糖尿病人经常吃些青笋,可改善糖的代谢功能。青笋中还含有一定量的微量元素锌、铁,特别是青笋中的铁元素很容易被人体吸收,经常食用青笋,可以防治缺铁性贫血。
红枣,又名大枣,自古以来就被誉为“百果之王”。中国的草药书籍《本经》中记载到,红枣味甘、性温;归脾胃经,有补中益气、养血安神、缓和药性的功能;而现代药理学则发现,红枣含有蛋白质、脂肪、醣类、有机酸、维生素A、维生素C、微量钙等多种营养物质。红枣是一种营养佳品,含有丰富的维生素A、B、C等人体必须的多种维生素和18种氨基酸、矿物质,其中维生素C(抗坏血酸)的含量竟高达葡萄、苹果的70~80倍,芦丁(维生素P)的含量也很高,这两种维生素对防癌和预防高血压、高血脂都有一定作用。
随着食品工业的发展,锅巴已从原始的家庭制作发展到工业化、规模化生产,现市场开发有芝麻锅巴、瓜仁锅巴、花生锅巴等,但目前以青笋作原料经烘烤制作成的保健锅巴还未见报道和产品上市。
发明内容
本发明的目的在于:提供一种青笋红枣锅巴的加工方法,选用能增进骨骼、毛发、皮肤的发育的青笋和具补中益气、养血安神功效的红枣为主要原料,并将其与糯米复配,制成具有保健功效的即食型锅巴。
为了实现上述目的,本发明采用如下技术方案:
一种青笋红枣锅巴的加工方法,其特征在于:包括以下步骤:
1)青笋预处理:取新鲜青笋,清洗干净后,在打浆机中搅打成青笋泥,入不锈钢容器中,加入青笋泥重量0.3~0.5%的果胶酶、0.1~0.3%的纤维素酶、0.05~0.1%的抗坏血酸钠,搅拌均匀后,加热至40~45℃,联合水解40~60分钟,制成酶解青笋泥;
2)红枣预处理:取优质红枣,洗净后去核,在打浆机中搅打成泥,制成红枣泥;
3)糯米预处理:取优质糯米,用水冲洗干净后入蒸饭车中蒸熟,制成糯米饭;
4)混合:取一定比例的酶解青笋泥、红枣泥、糯米饭,加入相当于其总重量1~3%的卤水和适量水,在和面机中搅拌均匀,制得青笋红枣米饭;
5)压片:将青笋红枣米饭在压片机中压成厚0.3~0.5厘米厚的片,再切成长10~12厘米、宽8~10厘米的片,制成青笋红枣米饭片;
6)烘烤:将青笋红枣米饭片置于隧道式烘干机中,在温度为170~220℃的条件下,烘烤至水分降至5%以下,制成成品青笋红枣锅巴;
7)包装、检验、存放:成品青笋红枣锅巴在无菌条件中用食品级包装物包装,经检验合格后,入通风、干燥的库房中存放。
进一步,上述步骤4)中,所述酶解青笋泥、红枣泥、糯米饭的配比为:酶解青笋泥10~15重量份、红枣泥2~10重量份、糯米饭70~85重量份。
进一步,所述的打浆机为装有80~100目网筛的打浆机。
与现有技术相比,本发明的有益效果在于:
本发明采用能增进骨骼、毛发、皮肤的发育的青笋和具补中益气、养血安神功效的红枣为主要原料,并将其与糯米复配,制成具有保健功效的即食型锅巴。锅巴成品厚薄均匀,呈平整块状,均匀的淡黄色,具炒米的清香和红枣的枣香味,脆香爽口,老少皆宜。
具体实施方式
实施例1
一种青笋红枣锅巴的加工方法,包括以下步骤:
1)青笋预处理:取新鲜青笋,清洗干净后,在打浆机中搅打成青笋泥,入不锈钢容器中,加入青笋泥重量0.3~0.5%的果胶酶、0.1~0.3%的纤维素酶、0.05~0.1%的抗坏血酸钠,搅拌均匀后,加热至40~45℃,联合水解40~60分钟,制成酶解青笋泥,所述的打浆机为装有80~100目网筛的打浆机;
2)红枣预处理:取优质红枣,洗净后去核,在打浆机中搅打成泥,制成红枣泥,所述的打浆机为装有80~100目网筛的打浆机;
3)糯米预处理:取优质糯米,用水冲洗干净后入蒸饭车中蒸熟,制成糯米饭;
4)混合:取一定比例的酶解青笋泥、红枣泥、糯米饭,加入相当于其总重量1~3%的卤水和适量水,在和面机中搅拌均匀,制得青笋红枣米饭,所述酶解青笋泥、红枣泥、糯米饭的配比为:酶解青笋泥10~15重量份、红枣泥2~10重量份、糯米饭70~85重量份;
5)压片:将青笋红枣米饭在压片机中压成厚0.3~0.5厘米厚的片,再切成长10~12厘米、宽8~10厘米的片,制成青笋红枣米饭片;
6)烘烤:将青笋红枣米饭片置于隧道式烘干机中,在温度为170~220℃的条件下,烘烤至水分降至5%以下,制成成品青笋红枣锅巴;
7)包装、检验、存放:成品青笋红枣锅巴在无菌条件中用食品级包装物包装,经检验合格后,入通风、干燥的库房中存放。
Claims (3)
1.一种青笋红枣锅巴的加工方法,其特征在于:包括以下步骤:
1)青笋预处理:取新鲜青笋,清洗干净后,在打浆机中搅打成青笋泥,入不锈钢容器中,加入青笋泥重量0.3~0.5%的果胶酶、0.1~0.3%的纤维素酶、0.05~0.1%的抗坏血酸钠,搅拌均匀后,加热至40~45℃,联合水解40~60分钟,制成酶解青笋泥;
2)红枣预处理:取优质红枣,洗净后去核,在打浆机中搅打成泥,制成红枣泥;
3)糯米预处理:取优质糯米,用水冲洗干净后入蒸饭车中蒸熟,制成糯米饭;
4)混合:取一定比例的酶解青笋泥、红枣泥、糯米饭,加入相当于其总重量1~3%的卤水和适量水,在和面机中搅拌均匀,制得青笋红枣米饭;
5)压片:将青笋红枣米饭在压片机中压成厚0.3~0.5厘米厚的片,再切成长10~12厘米、宽8~10厘米的片,制成青笋红枣米饭片;
6)烘烤:将青笋红枣米饭片置于隧道式烘干机中,在温度为170~220℃的条件下,烘烤至水分降至5%以下,制成成品青笋红枣锅巴;
7)包装、检验、存放:成品青笋红枣锅巴在无菌条件中用食品级包装物包装,经检验合格后,入通风、干燥的库房中存放。
2.如权利要求1所述的一种青笋红枣锅巴,其特征在于:步骤4)中,所述的酶解青笋泥、红枣泥、糯米饭的配比为:酶解青笋泥10~15重量份、红枣泥2~10重量份、糯米饭70~85重量份。
3.如权利要求1所述的一种青笋红枣锅巴,其特征在于:所述的打浆机为装有80~100目网筛的打浆机。
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