CN105995956A - 一种黑蒜保鲜紫薯粉丝 - Google Patents
一种黑蒜保鲜紫薯粉丝 Download PDFInfo
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- 235000004976 Solanum vernei Nutrition 0.000 title abstract 3
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- 241000628997 Flos Species 0.000 claims abstract description 35
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 16
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 16
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 14
- 239000004310 lactic acid Substances 0.000 claims abstract description 14
- 235000014347 soups Nutrition 0.000 claims abstract description 13
- 229920002486 Waxy potato starch Polymers 0.000 claims abstract description 8
- 240000007049 Juglans regia Species 0.000 claims abstract description 7
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 7
- 229920001592 potato starch Polymers 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 235000020234 walnut Nutrition 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 12
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 12
- 235000013336 milk Nutrition 0.000 claims description 12
- 239000008267 milk Substances 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 6
- 244000268590 Euryale ferox Species 0.000 claims description 6
- 241000220324 Pyrus Species 0.000 claims description 6
- 235000014443 Pyrus communis Nutrition 0.000 claims description 6
- 241000287420 Pyrus x nivalis Species 0.000 claims description 6
- 244000295490 Salvia japonica Species 0.000 claims description 6
- 235000005794 Salvia japonica Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
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- 238000002360 preparation method Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
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- 238000007654 immersion Methods 0.000 claims description 3
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- 230000003110 anti-inflammatory effect Effects 0.000 abstract 1
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- 235000020232 peanut Nutrition 0.000 abstract 1
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
一种黑蒜保鲜紫薯粉丝,由以下重量份原料制成:紫薯全粉420‑430、红薯淀粉160‑170、核桃粉45‑55、猪骨汤35‑40、黑蒜15‑20等;本发明的保鲜粉丝,比传统粉丝食用更佳方便快捷,口感更爽滑细腻,利用乳酸和水浴灭菌,能达到很好的灭菌效果,干净卫生;传统粉丝基本上采用明矾来增加粉丝的韧性,而明矾对人的脑部生长发育有不良影响,本发明用蜡质马铃薯淀粉代替明矾,避免了这样不良影响;添加黑蒜,有消炎抗菌的作用,以及槐花、丽春花、合欢花、花生叶等提取物的添加,有一定的助睡眠、清热去湿的作用,适合经常失眠的中老年人食用。
Description
技术领域
本发明涉及紫薯制品,尤其涉及一种黑蒜保鲜紫薯粉丝及其制备方法。
背景技术
紫薯富含花青素、硒和铁,能够防癌抗癌,是人体抗疲劳、抗衰老补血的必要元素,还能够清楚人体自由基,增强免疫力,紫薯能够制成各种副食品,口感好,市面上所售的紫薯制品品种不多见,不能够满足人们多紫薯这种营养食品的需求。
发明内容
本发明克服了现有技术不足,提供了一种黑蒜保鲜紫薯粉丝。
本发明是通过以下技术方案实现的:
一种黑蒜保鲜紫薯粉丝,由以下重量份原料制成:紫薯全粉420-430、红薯淀粉160-170、核桃粉45-55、猪骨汤35-40、黑蒜15-20、洋甘菊6-7、豆浆30-40、乳酸菌1-2、雪梨40-45、槐花6-7、丽春花4-6、合欢花5-6、花生叶5-6、鼠尾草1-2、荆芥穗1-2、1.50%乳酸适量、蜡质马铃薯淀粉5-10、水适量。
一种黑蒜保鲜紫薯粉丝的制备方法,包括以下步骤:
(1)将洋甘菊用清水洗净,与豆浆混合放入容器中,加入乳酸菌,密封发酵5-7小时,取出发酵物,加热后过滤,得发酵洋甘菊豆浆待用;
(2)将黑蒜洗净,与猪骨汤混合放入磨浆机中磨浆,过滤,得黑蒜猪骨汤待用;将雪梨洗净,取其果肉,放入榨汁机中榨汁,过滤,得雪梨汁待用;
(3)将槐花、丽春花、合欢花、花生叶、鼠尾草、荆芥穗用5-10倍量的水加热提取,反复提取两次,将两次所得滤液合并,加热浓缩,得浓缩液待用;
(4)将红薯淀粉放入锅中,加入一倍量的温水,搅拌均匀后,加入8-9倍量的沸水,充分搅拌,制成透明的芡糊,待用;
(5)将紫薯全粉、核桃粉、蜡质马铃薯淀粉、发酵洋甘菊豆浆、黑蒜猪骨汤、雪梨汁、步骤3中的浓缩液混合倒入芡糊中,加入适量的水,充分搅拌,制成粉团,将粉团放入制粉丝机中制成粉丝,在98-100℃条件下熟化6-9s,冷却后,放入1.50%乳酸中浸泡5-6min,取出粉丝,密封包装后,在100℃的水浴中灭菌5min,在3-4℃条件下冷藏3-4小时取出,在-8℃—-9℃条件下冷冻7-8小时后解冻即可。
与现有技术相比,本发明的优点是:
本发明的保鲜粉丝,比传统粉丝食用更佳方便快捷,口感更爽滑细腻,利用乳酸和水浴灭菌,能达到很好的灭菌效果,干净卫生;传统粉丝基本上采用明矾来增加粉丝的韧性,而明矾对人的脑部生长发育有不良影响,本发明用蜡质马铃薯淀粉代替明矾,避免了这样不良影响;添加黑蒜,有消炎抗菌、抗氧化的作用,对保持人体健康有积极的作用;以及槐花、丽春花、合欢花、花生叶等提取物的添加,有一定的助睡眠、清热去湿的作用,适合经常失眠的中老年人食用。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种黑蒜保鲜紫薯粉丝,由以下重量份(Kg)原料制成:紫薯全粉420、红薯淀粉160、核桃粉45、猪骨汤35、黑蒜15、洋甘菊6、豆浆30、乳酸菌1、雪梨40、槐花6、丽春花4、合欢花5、花生叶5、鼠尾草1、荆芥穗1、1.50%乳酸适量、蜡质马铃薯淀粉5、水适量。
一种黑蒜保鲜紫薯粉丝的制备方法,包括以下步骤:
(1)将洋甘菊用清水洗净,与豆浆混合放入容器中,加入乳酸菌,密封发酵5-7小时,取出发酵物,加热后过滤,得发酵洋甘菊豆浆待用;
(2)将黑蒜洗净,与猪骨汤混合放入磨浆机中磨浆,过滤,得黑蒜猪骨汤待用;将雪梨洗净,取其果肉,放入榨汁机中榨汁,过滤,得雪梨汁待用;
(3)将槐花、丽春花、合欢花、花生叶、鼠尾草、荆芥穗用5倍量的水加热提取,反复提取两次,将两次所得滤液合并,加热浓缩,得浓缩液待用;
(4)将红薯淀粉放入锅中,加入一倍量的温水,搅拌均匀后,加入8倍量的沸水,充分搅拌,制成透明的芡糊,待用;
(5)将紫薯全粉、核桃粉、蜡质马铃薯淀粉、发酵洋甘菊豆浆、黑蒜猪骨汤、雪梨汁、步骤3中的浓缩液混合倒入芡糊中,加入适量的水,充分搅拌,制成粉团,将粉团放入制粉丝机中制成粉丝,在98-100℃条件下熟化6-9s,冷却后,放入1.50%乳酸中浸泡5-6min,取出粉丝,密封包装后,在100℃的水浴中灭菌5min,在3-4℃条件下冷藏3-4小时取出,在-8℃—-9℃条件下冷冻7-8小时后解冻即可。
Claims (2)
1.一种黑蒜保鲜紫薯粉丝,其特征在于,由以下重量份原料制成:紫薯全粉420-430、红薯淀粉160-170、核桃粉45-55、猪骨汤35-40、黑蒜15-20、洋甘菊6-7、豆浆30-40、乳酸菌1-2、雪梨40-45、槐花6-7、丽春花4-6、合欢花5-6、花生叶5-6、鼠尾草1-2、荆芥穗1-2、1.50%乳酸适量、蜡质马铃薯淀粉5-10、水适量。
2.如权利要求1所述的一种黑蒜保鲜紫薯粉丝的制备方法,其特征在于,包括以下步骤:
(1)将洋甘菊用清水洗净,与豆浆混合放入容器中,加入乳酸菌,密封发酵5-7小时,取出发酵物,加热后过滤,得发酵洋甘菊豆浆待用;
(2)将黑蒜洗净,与猪骨汤混合放入磨浆机中磨浆,过滤,得黑蒜猪骨汤待用;将雪梨洗净,取其果肉,放入榨汁机中榨汁,过滤,得雪梨汁待用;
(3)将槐花、丽春花、合欢花、花生叶、鼠尾草、荆芥穗用5-10倍量的水加热提取,反复提取两次,将两次所得滤液合并,加热浓缩,得浓缩液待用;
(4)将红薯淀粉放入锅中,加入一倍量的温水,搅拌均匀后,加入8-9倍量的沸水,充分搅拌,制成透明的芡糊,待用;
(5)将紫薯全粉、核桃粉、蜡质马铃薯淀粉、发酵洋甘菊豆浆、黑蒜猪骨汤、雪梨汁、步骤3中的浓缩液混合倒入芡糊中,加入适量的水,充分搅拌,制成粉团,将粉团放入制粉丝机中制成粉丝,在98-100℃条件下熟化6-9s,冷却后,放入1.50%乳酸中浸泡5-6min,取出粉丝,密封包装后,在100℃的水浴中灭菌5min,在3-4℃条件下冷藏3-4小时取出,在-8℃—-9℃条件下冷冻7-8小时后解冻即可。
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Citations (2)
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CN104351821A (zh) * | 2014-10-28 | 2015-02-18 | 凤台县兵玲工贸有限责任公司 | 一种猪皮冻营养粉丝及其加工方法 |
CN105285939A (zh) * | 2015-09-11 | 2016-02-03 | 颍上县管氏面制品有限公司 | 一种青稞紫薯保鲜粉丝 |
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CN104351821A (zh) * | 2014-10-28 | 2015-02-18 | 凤台县兵玲工贸有限责任公司 | 一种猪皮冻营养粉丝及其加工方法 |
CN105285939A (zh) * | 2015-09-11 | 2016-02-03 | 颍上县管氏面制品有限公司 | 一种青稞紫薯保鲜粉丝 |
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