CN105995744A - 一种制备鲜味魔芋豆腐的魔芋豆腐粉 - Google Patents
一种制备鲜味魔芋豆腐的魔芋豆腐粉 Download PDFInfo
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- 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
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Abstract
本发明涉及一种制备鲜味魔芋豆腐的魔芋豆腐粉,属食品加工技术领域。该魔芋豆腐粉是由黄魔芋粉、白魔芋粉、花魔芋粉、鱼肉粉、鱼腥草粉、姜粉、大蒜粉等原料混合制成。该制备鲜味魔芋豆腐的魔芋豆腐粉相比现有技术,具有安全卫生,营养价值高的特点,该制备鲜味魔芋豆腐的魔芋豆腐粉中,辅料和魔芋粉充分融合,可最大限度的保留魔芋的营养保健成分,采用本发明制备的魔芋豆腐质地柔软,富有弹性,口感鲜香细腻,可最大程度地还原和丰富所制备的魔芋豆腐应有的魔芋鲜味,从而满足消费者的食用口感和习惯以及市场的需求。
Description
技术领域
本发明涉及一种制备鲜味魔芋豆腐的魔芋豆腐粉,属食品加工技术领域。
背景技术
魔芋为天南星科魔芋属植物,主要分布于中、日及东南亚。《本草纲目》等记载,魔芋性寒、味平。其生物碱有毒,入药可消肿去毒,民间常用于治疗毒蛇咬伤,无名肿痛,颈淋巴结核、烫伤等。作为食疗食品,其葡萄糖甘露聚糖在胃中不易被分解消化,而在肠道中被消化,促进肠系酶类的分泌与活化,将多余的脂肪及有害物质清除体外,对肥胖症、糖尿病、高胆固醇、习惯性便秘、痔疮、胃病、食道癌、肺癌以及因纤维摄取量太低而引起的肠癌等有较好的疗效。
魔芋豆腐是一种新型保健食品。现有的魔芋豆腐一般以魔芋精粉为原料,加入一定量的水充分搅拌,再加入食用碱水与魔芋胶搅拌均匀,加热冷却即成魔芋豆腐。但是,由于魔芋精粉在加工过程中,随着新鲜魔芋的切片、烘干、破碎、研磨的等加工工序,其所含的胺、酚、醇、醛、脂等风味物质在加工过程中会大量的流失,致使采用魔芋精粉制备的魔芋豆腐缺少其应有的魔芋鲜味,一定程度上影响着消费者的食用口感。
发明内容
本发明的目的在于:提供一种安全卫生、口感鲜香,可最大程度地还原和丰富所制备的魔芋豆腐应有的魔芋鲜味,从而满足消费者的食用口感的制备鲜味魔芋豆腐的魔芋豆腐粉。
本发明的技术方案是:
一种制备鲜味魔芋豆腐的魔芋豆腐粉;其特征在于:它是由下述重量份的原料制成的:
黄魔芋粉25—35 白魔芋粉1—10 花魔芋粉40—60
鱼肉粉 2—4 鱼腥草粉0.5—1 姜粉0.2—0.6
大蒜粉0.2—0.6 肉桂粉0.2—0.4 丁香粉0.2—0.4
茴香粉0.2—0.4 食盐0.5—1 白糖0.3—0.8
淀粉(小麦)1—4 鱼味香精0.1—0.4 乙基麦芽酚0.5—1
谷氨酸钠0.5—1 食品乳化剂1—2 黄原胶0.5—1
脱氢乙酸钠0.001—0.004 香料(王守义十三香)0.2—0.5
其优选配比为:
黄魔芋粉30—34 白魔芋粉4—8 花魔芋粉45—55
鱼肉粉 3—4 鱼腥草粉0.5—0.9 姜粉0.3—0.5
大蒜粉0.2—0.3 肉桂粉0.3—0.4 丁香粉0.2—0.3
茴香粉0.2—0.3 食盐0.7—1 白糖0.4—0.7
淀粉(小麦)2—3 鱼味香精0.2—0.3 乙基麦芽酚0.6—0.8
谷氨酸钠0.7—0.8 食品乳化剂1.5—2 黄原胶0.7—0.8
脱氢乙酸钠0.002—0.003 香料(王守义十三香)0.2—0.3
其最佳配比为:
黄魔芋粉31 白魔芋粉5 花魔芋粉50
鱼肉粉 3.5 鱼腥草粉0.79 姜粉0.4
大蒜粉0.2 肉桂粉0.3 丁香粉0.3
茴香粉0.3 食盐0.8 白糖0.6
淀粉(小麦)2 鱼味香精0.3 乙基麦芽酚0.7
谷氨酸钠0.8 食品乳化剂1.5 黄原胶0.8
脱氢乙酸钠0.003 香料(王守义十三香)0.3
魔芋豆腐粉的制备方法为:
将上述各原料加入至混料罐内,并启动搅拌45分钟,然后按计量包装即得制备鲜味魔芋豆腐的魔芋豆腐粉成品。
本发明的优点在于:
该制备鲜味魔芋豆腐的魔芋豆腐粉相比现有技术,具有安全卫生,营养价值高的特点,该制备鲜味魔芋豆腐的魔芋豆腐粉中,辅料和魔芋粉充分融合,可最大限度的保留魔芋的营养保健成分,采用本发明制备的魔芋豆腐质地柔软,富有弹性,口感鲜香、细腻,可最大程度地还原和丰富所制备的魔芋豆腐应有的魔芋鲜味,从而满足消费者的食用口感和习惯以及市场的需求。
具体实施方式
首先按各实施例称取各原料;
将各实施例称取的原料,分别加入至混料罐内,并启动搅拌45分钟,然后按计量包装即得制备鲜味魔芋豆腐的魔芋豆腐粉成品。
Claims (3)
1.一种制备鲜味魔芋豆腐的魔芋豆腐粉;其特征在于:它是由下述重量份的原料制成的:
黄魔芋粉25—35 白魔芋粉1—10 花魔芋粉40—60
鱼肉粉 2—4 鱼腥草粉0.5—1 姜粉0.2—0.6
大蒜粉0.2—0.6 肉桂粉0.2—0.4 丁香粉0.2—0.4
茴香粉0.2—0.4 食盐0.5—1 白糖0.3—0.8
淀粉1—4 鱼味香精0.1—0.4 乙基麦芽酚0.5—1
谷氨酸钠0.5—1 食品乳化剂1—2 黄原胶0.5—1
脱氢乙酸钠0.001—0.004 香料0.2—0.5
魔芋豆腐粉的制备方法为:
将上述各原料加入至混料罐内,并启动搅拌45分钟,然后按计量包装即得制备鲜味魔芋豆腐的魔芋豆腐粉成品。
2.根据权利要求1所述的一种制备鲜味魔芋豆腐的魔芋豆腐粉;其特征在于:它是由下述重量份的原料制成的:
黄魔芋粉30—34 白魔芋粉4—8 花魔芋粉45—55
鱼肉粉 3—4 鱼腥草粉0.5—0.9 姜粉0.3—0.5
大蒜粉0.2—0.3 肉桂粉0.3—0.4 丁香粉0.2—0.3
茴香粉0.2—0.3 食盐0.7—1 白糖0.4—0.7
淀粉2—3 鱼味香精0.2—0.3 乙基麦芽酚0.6—0.8
谷氨酸钠0.7—0.8 食品乳化剂1.5—2 黄原胶0.7—0.8
脱氢乙酸钠0.002—0.003 香料0.2—0.3。
3.根据权利要求1所述的一种制备鲜味魔芋豆腐的魔芋豆腐粉;其特征在于:它是由下述重量份的原料制成的:
黄魔芋粉31 白魔芋粉5 花魔芋粉50
鱼肉粉 3.5 鱼腥草粉0.79 姜粉0.4
大蒜粉0.2 肉桂粉0.3 丁香粉0.3
茴香粉0.3 食盐0.8 白糖0.6
淀粉2 鱼味香精0.3 乙基麦芽酚0.7
谷氨酸钠0.8 食品乳化剂1.5 黄原胶0.8
脱氢乙酸钠0.003 香料0.3。
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CN107259443A (zh) * | 2017-07-15 | 2017-10-20 | 诸城市和生食品有限公司 | 一种魔芋冻豆腐及其制作方法 |
CN115191579A (zh) * | 2022-06-22 | 2022-10-18 | 王保运 | 一种多类营养型特色食品魔芋豆腐及其制作方法 |
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CN107259443A (zh) * | 2017-07-15 | 2017-10-20 | 诸城市和生食品有限公司 | 一种魔芋冻豆腐及其制作方法 |
CN115191579A (zh) * | 2022-06-22 | 2022-10-18 | 王保运 | 一种多类营养型特色食品魔芋豆腐及其制作方法 |
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