CN106260896A - 一种原味紫薯干及其制作方法 - Google Patents
一种原味紫薯干及其制作方法 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明涉及一种原味紫薯干及其制作方法,包括如下步骤:将紫薯置于室内自然风干;将风干好的紫薯用清水清洗,将表面清洗干净;将清洁干净的紫薯削皮,去除皮纤维、病点、黑点和苦丝;将削皮后的紫薯及时用盐水常温浸泡5-10分钟杀菌去涩味,再用清水常温浸泡,时间为4-6小时;将清水中的紫薯捞出放进密闭蒸锅内蒸制20-30分钟;将蒸好的紫薯均匀切块,使宽为10-15cm,厚为10-15cm;将紫薯块置入烘干房内烘干即得。本发明的原味紫薯干,口味甘甜,营养丰富,且制作简便。
Description
技术领域
本发明涉及一种原味紫薯干及其制作方法,属于食品加工领域。
背景技术
紫薯富含蛋白质、淀粉、果胶、纤维素、氨基酸维生素及多种矿物质,同时还富含硒元素和花青素。紫薯营养丰富具特殊保健功能,其中的蛋白质氨基酸都是极易被人体消化和吸收的。其中富含的维生素A可以改善视力和皮肤的粘膜上皮细胞,维生素C可使胶元蛋白正常合成,防治坏血病的发生,花青素是天然强效自由基清除剂。紫薯可以通过加工制成薯干等即食食品,这样可以改善口感、提高紫薯的利用价值。目前在薯干加工过程中,为了增加甜味和韧性以及实现工业化规模化生产,一般都会添加糖、蜜或其他甜味剂,还要添加果胶、防腐剂等食品添加剂,这样就会影响薯类原有的营养和特有风味。干燥分自然干燥和人工烘干,自然干燥出来的产品无论是颜色、外观、甜度、韧性及柔软度都能保持红薯原有营养和特有风味,但耗时长、易酸败、受天气影响往往又容易破坏薯类营养和特有风味;烘干工艺上一般都会采用微波烘干或热风烘干,效率高,可以不受天气影响,易于工业化生产,但不便调节烘干的温度和湿度,过于干燥也容易破坏薯类营养和特有风味,产品质量很难达到自然干燥出来的产品的质量。
发明内容
本发明所要解决的技术问题在于提供一种不添加添加剂、能保持紫薯原有营养和特有风味的原味紫薯干及其制作方法
为了解决上述技术问题,本发明的原味紫薯干的制作方法包括如下步骤:
(1)将紫薯置于室内自然风干;
(2)将风干好的紫薯用清水清洗,将表面清洗干净;
(3)将清洁干净的紫薯削皮,去除皮纤维、病点、黑点和苦丝;
(4)将削皮后的紫薯及时用盐水常温浸泡5-10分钟杀菌去涩味,再用清水常温浸泡,时间为4-6小时;
(5)将清水中的紫薯捞出放进密闭蒸锅内蒸制20-30分钟;
(6)将蒸好的紫薯均匀切块,使宽为10-15cm,厚为10-15cm;
(7)将紫薯块置入烘干房内烘干即得。
为保证烘干质量,本发明所述的原味紫薯干在烘干房内烘干温度为50-70℃。
本发明的有益效果是:本发明的原味紫薯干,口味甘甜,营养丰富,且制作简便。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实例,进一步阐述本发明。
具体实施例一:
一种原味紫薯干的制作方法包括如下步骤:
(1)将紫薯置于室内自然风干;
(2)将风干好的紫薯用清水清洗,将表面清洗干净;
(3)将清洁干净的紫薯削皮,去除皮纤维、病点、黑点和苦丝;
(4)将削皮后的紫薯及时用盐水常温浸泡5分钟杀菌去涩味,再用清水常温浸泡,时间为4小时;
(5)将清水中的紫薯捞出放进密闭蒸锅内蒸制20分钟;
(6)将蒸好的紫薯均匀切块,使宽为10cm,厚为10cm;
(7)将紫薯块置入烘干房内烘干即得。
为保证烘干质量,本发明所述的原味紫薯干在烘干房内烘干温度为55℃。
具体实施例二:
一种原味紫薯干的制作方法包括如下步骤:
(1)将紫薯置于室内自然风干;
(2)将风干好的紫薯用清水清洗,将表面清洗干净;
(3)将清洁干净的紫薯削皮,去除皮纤维、病点、黑点和苦丝;
(4)将削皮后的紫薯及时用盐水常温浸泡10分钟杀菌去涩味,再用清水常温浸泡,时间为6小时;
(5)将清水中的紫薯捞出放进密闭蒸锅内蒸制30分钟;
(6)将蒸好的紫薯均匀切块,使宽为15cm,厚为15cm;
(7)将紫薯块置入烘干房内烘干即得。
为保证烘干质量,本发明所述的原味紫薯干在烘干房内烘干温度为65℃。
Claims (2)
1.一种原味紫薯干,其特征在于制作方法包括如下步骤:
(1)将紫薯置于室内自然风干;
(2)将风干好的紫薯用清水清洗,将表面清洗干净;
(3)将清洁干净的紫薯削皮,去除皮纤维、病点、黑点和苦丝;
(4)将削皮后的紫薯及时用盐水常温浸泡5-10分钟杀菌去涩味,再用清水常温浸泡,时间为4-6小时;
(5)将清水中的紫薯捞出放进密闭蒸锅内蒸制20-30分钟;
(6)将蒸好的紫薯均匀切块,使宽为10-15cm,厚为10-15cm;
(7)将紫薯块置入烘干房内烘干即得。
2.根据权利要求1所述的一种原味紫薯干,其特征在于烘干房的烘干温度为50-70℃。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107712735A (zh) * | 2017-12-06 | 2018-02-23 | 安徽省达亿粮油食品有限公司 | 一种紫薯干的制作工艺 |
CN108065174A (zh) * | 2017-12-25 | 2018-05-25 | 湖南宇山玉月农业科技有限公司 | 一种天然红薯干 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN107712735A (zh) * | 2017-12-06 | 2018-02-23 | 安徽省达亿粮油食品有限公司 | 一种紫薯干的制作工艺 |
CN108065174A (zh) * | 2017-12-25 | 2018-05-25 | 湖南宇山玉月农业科技有限公司 | 一种天然红薯干 |
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