CN105982311A - 一种玫瑰红枣橡栎粉丝及其制备方法 - Google Patents
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Abstract
本发明公开了一种玫瑰红枣橡栎粉丝,是由下述的原料制成:橡栎、玫瑰、红枣、甜菜根、川芎、当归、黄芪、黄精、鱼胶粉、黑米粉、桑葚汁、蜂蜜、山楂粉。本发明制备的玫瑰红枣橡栎粉丝,橡栎加工处理,高效、节水脱除橡栎淀粉中的单宁,减少浸泡时间及节约水资源,同时配以玫瑰、红枣,增加玫瑰枣茶风味同时,具有补血养颜作用,同时配伍多种中药成分,提高保健价值,具有滋阴补血、通经活血功效,协同作用,滋养强健体质,消除疲劳,养颜抗衰,有益人体健康。
Description
技术领域
本发明涉及粉丝技术领域,尤其涉及一种玫瑰红枣橡栎粉丝及其制备方法。
背景技术
橡栎,又称橡实,是壳斗科植物籽实的统称,在贵州资源十分丰富。橡籽含有多种对人体有利的营养成分及微量元素,如淀粉、单宁以及蛋白质、脂肪、纤维素、矿物质、维生素和在其他植物中很少含有的微量元素钒等。淀粉在橡籽中含量尤其高,可高达50%-68%。橡籽淀粉手感细腻,糊化后的黏度高于马铃薯淀粉,糊液透明,老化时间长,很有开发利用价值。
目前橡栎淀粉的生产工艺通常分为干法和湿法两种。采用干法工艺生产的橡籽淀粉主要用于发酵酿酒或制造葡萄糖以及化工原料,湿法工艺生产的橡籽淀粉可作为食用,但以前湿法生产橡籽淀粉大多是作坊式的传统工艺,受到设备和技术的限制,所生产的橡籽淀粉中单宁及其他杂质高,难以达到出口产品的质量要求,而且淀粉的产率和产量低,使其经济效益受到影响。为了提高橡籽淀粉的质量和产率,改善生产环境,提高产品在市场上的竞争力,使其生产工艺得到逐步优化,产品质量得到保证,淀粉收率大幅度提高。另外,由于克服了传统方法制备的淀粉含单宁比较重,口感不好不易消化,营养物质流失较大等缺点,采用精制橡栎淀粉,进行了橡籽粉丝的工业化生产研究。该粉丝在口感、品质、营养成分方面都具有一定的优势,取得了明显的社会经济效益和生态效益。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种玫瑰红枣橡栎粉丝及其制备方法。
本发明是通过以下技术方案实现的:
一种玫瑰红枣橡栎粉丝,是由下述重量份的原料制成:
橡栎195-210、玫瑰16-18、红枣12-15、甜菜根10-12、川芎3-4、当归3-5、黄芪4-6、黄精4-6、鱼胶粉2-4、黑米粉10-12、桑葚汁20-30、蜂蜜12-15、山楂粉4-6。
所述的玫瑰红枣橡栎粉丝的制备方法,包括以下步骤:
(1)、选取新鲜橡栎,脱壳筛洗干净,加入含有0.02-0.04%柠檬酸的清水中浸制24-48小时,控制温度为40-48℃,每隔4-6小时换水一次,脱水后放入震动筛筛去杂物,破碎至10-20目,加适量水磨制成浆,用筛浆幅人工操作,去除原料渣,得橡栎淀粉浆;
(2)、将甜菜根洗净擦丝,红枣去核切丝,放入含有4-6%食盐的沸水中焯制1-2分钟,捞出碾磨成粉,加入桑葚汁搅拌均匀,在60-70℃下焖炖至稠膏状,得甜枣膏;
(3)、将玫瑰鲜瓣放入含有10-12%食盐的清水中浸洗干净,放入蒸笼蒸制熟透,碾磨成泥,加入山楂粉、蜂蜜搅拌至细滑状,得玫瑰蜜酱;
(4)、将川芎、当归、黄芪、黄精混合粉碎,加入少量白酒浸润均匀,文火烘培至香,加6-8倍水煎制40-60分钟,过滤去渣,滤液浓缩至稠状,得浓缩液;
(5)、将橡栎淀粉浆放入沉降池中静置48-50小时,去除上层液体,得到淀粉湿块,放入烘房在75-85℃下烘制150-160分钟,经粉碎过120-180目,得橡栎精粉;
(6)、将橡栎精粉与黑米粉、鱼胶粉混合均匀,倒入甜枣膏、玫瑰蜜酱、浓缩液及适量水打制糊状,送入到自熟机中,进行自熟并成型,进入冷冻库进行冷冻,冷冻后的粉丝放入水解池中进行水解,使粉丝松散开来,将粉丝置于晾晒架上进行晾晒,水分控制在10-12%,分袋包装,即得。
本发明的优点是:本发明制备的玫瑰红枣橡栎粉丝,橡栎加工处理,高效、节水脱除橡栎淀粉中的单宁,减少浸泡时间及节约水资源,同时配以玫瑰、红枣,增加玫瑰枣茶风味同时,具有补血养颜作用,同时配伍多种中药成分,提高保健价值,具有滋阴补血、通经活血功效,协同作用,滋养强健体质,消除疲劳,养颜抗衰,有益人体健康。
具体实施方式
一种玫瑰红枣橡栎粉丝,是由下述重量(斤)的原料制成:
橡栎210、玫瑰18、红枣15、甜菜根12、川芎4、当归5、黄芪6、黄精5、鱼胶粉4、黑米粉12、桑葚汁30、蜂蜜15、山楂粉6。
所述的玫瑰红枣橡栎粉丝的制备方法,包括以下步骤:
(1)、选取新鲜橡栎,脱壳筛洗干净,加入含有0.04%柠檬酸的清水中浸制48小时,控制温度为48℃,每隔6小时换水一次,脱水后放入震动筛筛去杂物,破碎至20目,加适量水磨制成浆,用筛浆幅人工操作,去除原料渣,得橡栎淀粉浆;
(2)、将甜菜根洗净擦丝,红枣去核切丝,放入含有6%食盐的沸水中焯制2分钟,捞出碾磨成粉,加入桑葚汁搅拌均匀,在70℃下焖炖至稠膏状,得甜枣膏;
(3)、将玫瑰鲜瓣放入含有12%食盐的清水中浸洗干净,放入蒸笼蒸制熟透,碾磨成泥,加入山楂粉、蜂蜜搅拌至细滑状,得玫瑰蜜酱;
(4)、将川芎、当归、黄芪、黄精混合粉碎,加入少量白酒浸润均匀,文火烘培至香,加8倍水煎制60分钟,过滤去渣,滤液浓缩至稠状,得浓缩液;
(5)、将橡栎淀粉浆放入沉降池中静置50小时,去除上层液体,得到淀粉湿块,放入烘房在85℃下烘制150分钟,经粉碎过160目,得橡栎精粉;
(6)、将橡栎精粉与黑米粉、鱼胶粉混合均匀,倒入甜枣膏、玫瑰蜜酱、浓缩液及适量水打制糊状,送入到自熟机中,进行自熟并成型,进入冷冻库进行冷冻,冷冻后的粉丝放入水解池中进行水解,使粉丝松散开来,将粉丝置于晾晒架上进行晾晒,水分控制在12%,分袋包装,即得。
Claims (2)
1.一种玫瑰红枣橡栎粉丝,其特征在于,是由下述重量份的原料制成:
橡栎195-210、玫瑰16-18、红枣12-15、甜菜根10-12、川芎3-4、当归3-5、黄芪4-6、黄精4-6、鱼胶粉2-4、黑米粉10-12、桑葚汁20-30、蜂蜜12-15、山楂粉4-6。
2.一种如权利要求1所述的玫瑰红枣橡栎粉丝的制备方法,其特征在于包括以下步骤:
(1)、选取新鲜橡栎,脱壳筛洗干净,加入含有0.02-0.04%柠檬酸的清水中浸制24-48小时,控制温度为40-48℃,每隔4-6小时换水一次,脱水后放入震动筛筛去杂物,破碎至10-20目,加适量水磨制成浆,用筛浆幅人工操作,去除原料渣,得橡栎淀粉浆;
(2)、将甜菜根洗净擦丝,红枣去核切丝,放入含有4-6%食盐的沸水中焯制1-2分钟,捞出碾磨成粉,加入桑葚汁搅拌均匀,在60-70℃下焖炖至稠膏状,得甜枣膏;
(3)、将玫瑰鲜瓣放入含有10-12%食盐的清水中浸洗干净,放入蒸笼蒸制熟透,碾磨成泥,加入山楂粉、蜂蜜搅拌至细滑状,得玫瑰蜜酱;
(4)、将川芎、当归、黄芪、黄精混合粉碎,加入少量白酒浸润均匀,文火烘培至香,加6-8倍水煎制40-60分钟,过滤去渣,滤液浓缩至稠状,得浓缩液;
(5)、将橡栎淀粉浆放入沉降池中静置48-50小时,去除上层液体,得到淀粉湿块,放入烘房在75-85℃下烘制150-160分钟,经粉碎过120-180目,得橡栎精粉;
(6)、将橡栎精粉与黑米粉、鱼胶粉混合均匀,倒入甜枣膏、玫瑰蜜酱、浓缩液及适量水打制糊状,送入到自熟机中,进行自熟并成型,进入冷冻库进行冷冻,冷冻后的粉丝放入水解池中进行水解,使粉丝松散开来,将粉丝置于晾晒架上进行晾晒,水分控制在10-12%,分袋包装,即得。
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