CN106136219A - 一种保鲜牛奶安神紫薯粉丝 - Google Patents
一种保鲜牛奶安神紫薯粉丝 Download PDFInfo
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 20
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 20
- 235000013336 milk Nutrition 0.000 title claims abstract description 18
- 239000008267 milk Substances 0.000 title claims abstract description 18
- 210000004080 milk Anatomy 0.000 title claims abstract description 18
- 238000004321 preservation Methods 0.000 title claims abstract description 14
- 210000005036 nerve Anatomy 0.000 title claims abstract description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 20
- 239000004310 lactic acid Substances 0.000 claims abstract description 15
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 15
- 210000000582 semen Anatomy 0.000 claims abstract description 14
- 241000628997 Flos Species 0.000 claims abstract description 8
- 235000019890 Amylum Nutrition 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 229920002486 Waxy potato starch Polymers 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
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 10
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 244000268590 Euryale ferox Species 0.000 claims description 6
- 240000001417 Vigna umbellata Species 0.000 claims description 6
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 239000000284 extract Substances 0.000 abstract description 3
- 230000009931 harmful effect Effects 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 210000004556 brain Anatomy 0.000 abstract description 2
- 239000007952 growth promoter Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 238000010791 quenching Methods 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 240000000377 Tussilago farfara Species 0.000 description 1
- 235000004869 Tussilago farfara Nutrition 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
Classifications
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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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- Preparation Of Fruits And Vegetables (AREA)
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Abstract
一种保鲜牛奶安神紫薯粉丝,其特征在于,由以下重量份原料制成:紫薯全粉400‑430、紫薯淀粉90‑100、藕粉50‑60、鲜奶70‑80、南瓜40‑50、0.15%柠檬酸水适量、乳酸菌2‑3、红豆55‑60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;在苹果汁中加入少量食盐,防止苹果汁氧化变色,以及百合、菊花、手掌参等提取物的添加,赋予了本发明紫薯粉丝一定的生津止渴、补气血、清心安神的保健功效。
Description
技术领域
本发明涉及紫薯制品,尤其涉及一种保鲜牛奶安神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,提供了一种保鲜牛奶安神紫薯粉丝。
本发明是通过以下技术方案实现的:
一种保鲜牛奶安神紫薯粉丝,其特征在于,由以下重量份原料制成:紫薯全粉400-430、紫薯淀粉90-100、藕粉50-60、鲜奶70-80、南瓜40-50、0.15%柠檬酸水适量、乳酸菌2-3、红豆55-60、柠檬醋80-90、苹果50-60、百合6-7、菊花6-7、枸杞4-5、手掌参4-5、欧石楠3-4、马蹄草1-2、食盐0.5-1、1.50%乳酸适量、蜡质马铃薯淀粉5-10、水适量。
一种保鲜牛奶安神紫薯粉丝的制备方法,包括以下步骤:
(1)将南瓜洗净,去皮去籽,搅碎后浸没于0.15%柠檬酸水中,再取出,放入沸水中热烫3-5分钟后与鲜奶混合倒入打浆机中打浆,将所得浆液与乳酸菌混合放入容器中,密封发酵5-6小时,得到发酵物待用;
(2)将红豆洗净,放入容器中,倒入柠檬醋,浸泡 4-5天,将红豆取出上锅蒸熟,蒸熟后取出,将红豆晒干,磨成粉,过200-300目筛,得红豆粉待用;
(3)将苹果洗净,取其果肉,放入榨汁机中榨汁,过滤,取滤液,得苹果汁,向苹果汁中加入食盐并搅拌,待用;
(4)将百合、菊花、枸杞、手掌参、欧石楠、马蹄草用5-10倍量的水加热提取,反复提取两次,取两次过滤的滤液,混合后,加热浓缩,得浓缩液待用;
(5)将紫薯淀粉、藕粉放入锅中,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;
(6)将紫薯全粉、蜡质马铃薯淀粉、步骤中的发酵物、红豆粉、苹果汁、步骤4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;在苹果汁中加入少量食盐,防止苹果汁氧化变色,以及百合、菊花、手掌参等提取物的添加,赋予了本发明紫薯粉丝一定的生津止渴、补气血、清心安神的保健功效。
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:
一种保鲜牛奶安神紫薯粉丝,由以下重量份(Kg)原料制成:紫薯全粉400、紫薯淀粉90、藕粉50、鲜奶70、南瓜40、0.15%柠檬酸水适量、乳酸菌2、红豆55、柠檬醋80、红豆55、苹果50、百合6、菊花6、枸杞4、手掌参4、欧石楠3、马蹄草1、食盐0.5、1.50%乳酸适量、蜡质马铃薯淀粉5、水适量。
一种保鲜牛奶安神紫薯粉丝的制备方法,包括以下步骤:
(1)将南瓜洗净,去皮去籽,搅碎后浸没于0.15%柠檬酸水中,再取出,放入沸水中热烫3分钟后与鲜奶混合倒入打浆机中打浆,将所得浆液与乳酸菌混合放入容器中,密封发酵5小时,得到发酵物待用;
(2)将红豆洗净,放入容器中,倒入柠檬醋,浸泡 4天,将红豆取出上锅蒸熟,蒸熟后取出,将红豆晒干,磨成粉,过200目筛,得红豆粉待用;
(3)将苹果洗净,取其果肉,放入榨汁机中榨汁,过滤,取滤液,得苹果汁,向苹果汁中加入食盐并搅拌,待用;
(4)将百合、菊花、枸杞、手掌参、欧石楠、马蹄草用5倍量的水加热提取,反复提取两次,取两次过滤的滤液,混合后,加热浓缩,得浓缩液待用;
(5)将紫薯淀粉、藕粉放入锅中,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;
(6)将紫薯全粉、蜡质马铃薯淀粉、步骤中的发酵物、红豆粉、苹果汁、步骤4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)
1.一种保鲜牛奶安神紫薯粉丝,其特征在于,由以下重量份原料制成:紫薯全粉400-430、紫薯淀粉90-100、藕粉50-60、鲜奶70-80、南瓜40-50、0.15%柠檬酸水适量、乳酸菌2-3、红豆55-60、柠檬醋80-90、苹果50-60、百合6-7、菊花6-7、枸杞4-5、手掌参4-5、欧石楠3-4、马蹄草1-2、食盐0.5-1、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所述的一种保鲜牛奶安神紫薯粉丝的制备方法,其特征在于,包括以下步骤:
(1)将南瓜洗净,去皮去籽,搅碎后浸没于0.15%柠檬酸水中,再取出,放入沸水中热烫3-5分钟后与鲜奶混合倒入打浆机中打浆,将所得浆液与乳酸菌混合放入容器中,密封发酵5-6小时,得到发酵物待用;
(2)将红豆洗净,放入容器中,倒入柠檬醋,浸泡 4-5天,将红豆取出上锅蒸熟,蒸熟后取出,将红豆晒干,磨成粉,过200-300目筛,得红豆粉待用;
(3)将苹果洗净,取其果肉,放入榨汁机中榨汁,过滤,取滤液,得苹果汁,向苹果汁中加入食盐并搅拌,待用;
(4)将百合、菊花、枸杞、手掌参、欧石楠、马蹄草用5-10倍量的水加热提取,反复提取两次,取两次过滤的滤液,混合后,加热浓缩,得浓缩液待用;
(5)将紫薯淀粉、藕粉放入锅中,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;
(6)将紫薯全粉、蜡质马铃薯淀粉、步骤中的发酵物、红豆粉、苹果汁、步骤4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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CN101433242A (zh) * | 2007-11-14 | 2009-05-20 | 姚远 | 一种奶营养淀粉制品 |
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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CN101433242A (zh) * | 2007-11-14 | 2009-05-20 | 姚远 | 一种奶营养淀粉制品 |
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 |
Non-Patent Citations (1)
Title |
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主流 编著: "《实用饮食与营养常识》", 31 May 2016, 成都时代出版社 * |
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