CN105962062A - 薯瓜碱性梭罗包的制作方法 - Google Patents
薯瓜碱性梭罗包的制作方法 Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 16
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 16
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 15
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 15
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 15
- 239000000230 xanthan gum Substances 0.000 claims abstract description 15
- 235000000832 Ayote Nutrition 0.000 claims abstract description 9
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 9
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 9
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 9
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 8
- 238000010025 steaming Methods 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 235000012015 potatoes Nutrition 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 9
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 9
- 235000006085 Vigna mungo var mungo Nutrition 0.000 claims description 6
- 240000005616 Vigna mungo var. mungo Species 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 235000013575 mashed potatoes Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 3
- 244000241257 Cucumis melo Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 3
- 230000001680 brushing effect Effects 0.000 abstract description 2
- 238000005360 mashing Methods 0.000 abstract 2
- 241000219122 Cucurbita Species 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 abstract 1
- 241000219112 Cucumis Species 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 230000029087 digestion Effects 0.000 description 4
- 241000857907 Chimonanthus salicifolius Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明提供了一种薯瓜碱性梭罗包的制作方法,包括以下生产步骤:(1)取马铃薯去皮后隔水蒸熟后捣烂成马铃薯泥备用,取南瓜去皮去瓤后切成小块隔水蒸熟后捣烂成南瓜泥备用;(2)然后取面粉,马铃薯泥,南瓜泥,泡打粉,红糖,白糖,水揉成面团,然后搓成常规圆团状包子备用;(3)取黄原胶与水混合成黄原胶溶液,然后用毛刷将黄原胶溶液刷在包子上除了顶部中心1—2cm2以外的部位,在常温中晾干10—20分钟后,置于蒸锅中隔水蒸煮10‑30分钟,制得薯瓜碱性梭罗包。本发明制成的梭罗包为碱性食品,呈金黄色,极大地提高了马铃薯的食用量,开花效果完好,富有弹性且口感好,营养价值极高。
Description
技术领域
本发明涉及的是食品领域,具体是一种薯瓜碱性梭罗包的制作方法。
背景技术
马铃薯,俗称土豆,是世界第四大粮食作物,其在我国种植历史已有400多年,相传是我国华侨在丝绸之路的国家中传入的,面积达到8000多万亩。马铃薯脂肪含量低,蛋白质品质高,热量比小麦、水稻低,符合当前我国居民膳食多元、饮食健康的追求。但受消费习惯和市场需求等影响,我国马铃薯生产消费总体呈现增长速度不快、生产水平不高、发展参差不齐等特点。梭罗包是潮州的特产小吃,即是用面粉发酵后制成的开花馒头(馒头的上部裂开),富有弹性,香甜可口。如何将马铃薯与梭罗包结合,制成新的食品,既能够不失梭罗包的可口与弹性,又能提高马铃薯的食用量,这是一个富有挑战性的课题。
发明内容
本发明的目的是为解决上述问题,提供一种薯瓜碱性梭罗包的制作方法。
本发明薯瓜碱性梭罗包的制作方法,其特征在于,它包括以下生产步骤:
(1)取马铃薯去皮后隔水蒸熟后捣烂成马铃薯泥备用,取南瓜去皮去瓤后切成小块隔水蒸熟后捣烂成南瓜泥备用;
(2)然后取面粉240重量份,马铃薯泥160重量份,南瓜泥80重量份,泡打粉17重量份,红糖22重量份,白糖100重量份,水260重量份揉成面团,然后搓成常规圆团状包子备用;
(3)取黄原胶与水混合成质量百分比为0.1—1%的黄原胶溶液,然后用毛刷将黄原胶溶液刷在包子上除了顶部中心1—2cm2以外的部位,在常温(20—40℃)中晾干10—20分钟后,置于蒸锅中隔水蒸煮10-30分钟,制得薯瓜碱性梭罗包。
上述方法,可以在步骤(2)中加入中华黄金茶磨成的粉末30重量份,以进一步提高梭罗包的营养价值。
本发明添加了大量的马铃薯制作梭罗包,由于马铃薯加入量过大,使得制成的面团粘性下降,在后续的蒸煮过程中,包子容易被自身的水汽挤散掉,因此采用加入南瓜来提高梭罗包的粘性,确保包子在蒸煮过程中的形态基本完好,并且提高了梭罗包的营养价值和口感;进一步的,为了能够达到开花的效果,采用了黄原胶溶液涂刷在包子上除了顶部中心1—2cm2以外的部位,使得包子在蒸煮过程中,在除了顶部以外的部位形成相对封闭的膜状外皮,让包子中的水汽基本上通过包子顶部逸出,最终形成包子顶部开花的效果,并且其余部位不会被水汽挤破。
本发明制成的梭罗包为碱性食品,呈金黄色,极大地提高了马铃薯的食用量,开花效果完好,富有弹性且口感好,营养价值极高。
具体实施方式
实施例:薯瓜碱性梭罗包的制作方法,其特征在于,它包括以下生产步骤:
(1)取马铃薯去皮后隔水蒸熟后捣烂成马铃薯泥备用,取南瓜去皮去瓤后切成小块隔水蒸熟后捣烂成南瓜泥备用;
(2)然后取面粉240重量份,马铃薯泥160重量份,南瓜泥80重量份,泡打粉17重量份,红糖22重量份,白糖100重量份,水260重量份揉成面团,然后搓成常规圆团状包子备用;
(3)取黄原胶与水混合成质量百分比为0.1%的黄原胶溶液,然后用毛刷将黄原胶溶液刷在包子上除了顶部中心1cm2以外的部位,在常温(35℃)中晾干15分钟后,置于蒸锅中隔水蒸煮20分钟,制得薯瓜碱性梭罗包。
本实施例制成的梭罗包为碱性食品,呈金黄色,极大地提高了马铃薯的食用量,开花效果完好,富有弹性且口感好,营养价值极高。
对比例1:与实施例不同的是,没有添加南瓜。对比例1的梭罗包在蒸煮过程中散掉,且口感较差。
对比例2:与实施例不同的是,没有采用黄原胶溶液。对比例2的梭罗包四周皆有裂口,且口感较差。
对比例3:与实施例不同的是,黄原胶溶液涂满了包子表面。对比例3的梭罗包无法形成开花效果,且表面有许多气孔。
Claims (1)
1.薯瓜碱性梭罗包的制作方法,其特征在于,它包括以下生产步骤:
(1)取马铃薯去皮后隔水蒸熟后捣烂成马铃薯泥备用,取南瓜去皮去瓤后切成小块隔水蒸熟后捣烂成南瓜泥备用;
(2)然后取面粉240重量份,马铃薯泥160重量份,南瓜泥80重量份,泡打粉17重量份,红糖22重量份,白糖100重量份,水260重量份揉成面团,然后搓成常规圆团状包子备用;
(3)取黄原胶与水混合成质量百分比为0.1—1%的黄原胶溶液,然后用毛刷将黄原胶溶液刷在包子上除了顶部中心1—2cm2以外的部位,在常温中晾干10—20分钟后,置于蒸锅中隔水蒸煮10-30分钟,制得薯瓜碱性梭罗包。
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Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103478649A (zh) * | 2013-09-24 | 2014-01-01 | 陈建保 | 一种速食土豆糕及其制备方法 |
CN104146020A (zh) * | 2014-07-24 | 2014-11-19 | 中国农业科学院农产品加工研究所 | 改善无面筋蛋白面团发酵性能及营养特性的方法 |
CN104542815A (zh) * | 2015-02-10 | 2015-04-29 | 李成方 | 一种速冻饼馍及其制备方法 |
CN104872524A (zh) * | 2015-05-01 | 2015-09-02 | 黄志鹏 | 一种以马铃薯为主体的面包的制作方法 |
CN105410631A (zh) * | 2015-11-19 | 2016-03-23 | 胡延福 | 开花馒头及其加工方法 |
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CN102048087A (zh) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | 红薯南瓜糕的制备方法 |
TWI418306B (zh) * | 2011-08-15 | 2013-12-11 | Chao Pi Hsu | 糙米粿之製造方法 |
CN104738452A (zh) * | 2015-03-29 | 2015-07-01 | 陶峰 | 一种马铃薯南瓜糕的制作工艺 |
CN105360900A (zh) * | 2015-11-17 | 2016-03-02 | 广西壮族自治区分析测试研究中心 | 一种木薯芝麻蒸糕及其制作方法 |
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Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103478649A (zh) * | 2013-09-24 | 2014-01-01 | 陈建保 | 一种速食土豆糕及其制备方法 |
CN104146020A (zh) * | 2014-07-24 | 2014-11-19 | 中国农业科学院农产品加工研究所 | 改善无面筋蛋白面团发酵性能及营养特性的方法 |
CN104542815A (zh) * | 2015-02-10 | 2015-04-29 | 李成方 | 一种速冻饼馍及其制备方法 |
CN104872524A (zh) * | 2015-05-01 | 2015-09-02 | 黄志鹏 | 一种以马铃薯为主体的面包的制作方法 |
CN105410631A (zh) * | 2015-11-19 | 2016-03-23 | 胡延福 | 开花馒头及其加工方法 |
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