CN106509833A - 一种紫薯粉丝及其制备方法 - Google Patents
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Abstract
本发明公开了一种紫薯粉丝,是由下述的原料制成:紫薯淀粉、三文鱼骨、松露、沙棘籽油、南瓜花、火龙果花、桃花酒、菊芋粉、山楂叶、当归、刺五加、金线莲、桑葚粉、海参肽、黑麦。本发明制备的紫薯粉丝,将三文鱼骨处理,醋液浸煮,去腥调香同时软化骨质,更易消化吸收,再经烤制膨化,粉体细腻鲜香浓郁,提高粉丝鲜香口感,提高钙质;骨汤与中药功能成分熬制,中和药味,去除腥味,同时富含胶原蛋白成分及保健价值,具有开胃消食、补血和血、生津养颜的功效,还添加南瓜花、火龙果花等营养成分,清香怡人,解腻除烦,消除疲劳。
Description
技术领域
本发明涉及粉丝技术领域,尤其涉及一种紫薯粉丝及其制备方法。
背景技术
现在人们对于健康和生活水平的要求都在不断提高,人们的生活节奏、膳食结构和饮食观念都发生很大变化,食品的多样化、营养化、方便即食已成为要求。粉丝是中国常见的食品之一,具有良好的附味性,它能吸收各种鲜美汤料的味道,再加上粉丝本身的柔润嫩滑,更加爽口宜人,因此深受人们的喜爱。目前,市面上生产的粉丝主要是利用红薯、马铃薯、绿豆、豌豆、玉米等植物原料中淀粉制备,其主要成分是碳水化合物,由于原料组成单一,营养不高,不能满足现代人对食品的营养结构平衡且具有调节机体功能作用的要求。
鱼骨具有极高的营养价值,含有丰富的钙、镁、钾、磷等无机盐和多种微量元素,并且营养成分为水溶性物质,很容易被人体吸收。但是,目前国内水产行业中,每年鱼类产品加工时产生的大量鱼骨鱼刺等副产品,其中只有不足一成的量用于加工低附加值、低利润产品,其它大部分直接废弃,浪费了有限的海产品资源,同时变质的鱼骨也会严重污染环境。
三文鱼肉质细嫩、颜色鲜艳、口感爽滑,具有很高的营养价值。三文鱼除了是高蛋白、低热量的健康食品外,还含有多种维生素以及钙、铁、锌、镁、磷等矿物质,因其鳞小刺少,取骨方便、干净。为此本发明将三文鱼骨处理,最大程度保留营养功能成分,添加其他营养功能成分,制备一种营养丰富、风味独特的粉丝,口感更加鲜浓,质地细腻、软韧爽口。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种紫薯粉丝及其制备方法。
本发明是通过以下技术方案实现的:
一种紫薯粉丝,是由下述重量份的原料制成:
紫薯淀粉150-160、三文鱼骨10-12、松露8-10、沙棘籽油2-3、南瓜花12-15、火龙果花12-15、桃花酒15-18、菊芋粉8-10、山楂叶1-2、当归2-3、刺五加3-5、金线莲2-3、桑葚粉15-16、海参肽1-2、黑麦25-28。
一种所述的紫薯粉丝的制备方法,包括以下步骤:
(1)、将三文鱼骨除杂洗净,放入沸水滚煮3-5分钟,捞出热风烘干,粗碎过10-20目筛,得到粗粒放入含有2-4%柠檬醋的水中浸制10-15分钟,加热煮沸,文火熬制汤汁浓白,筛出粗粒,得到骨粒、骨汤待用;
(2)、将松露洗净切片,冻干破碎成颗粒,加入桃花酒中,密封浸制10-12小时,筛出颗粒,与骨粒、沙棘籽油混合均匀,放入微波烘箱,在40-60℃下烘制干燥,再加温至190-200℃下烤制出香,研磨成粉,得松露鱼骨粉,浸制酒液待用;
(3)、将山楂叶、当归、刺五加、金线莲绞制成末,加入6-8倍水煎煮1-2小时,过滤去渣,滤液与骨汤、浸制酒液混合均匀,将黑麦筛洗干净,在210-220℃下烤至出香,放入混合液中,在80-90℃下焖浸1-2小时,磨制成浆,得黑麦浆;
(4)、将南瓜花、火龙果花除杂洗净,放入沸水焯制1-2分钟,捞出冲洗冷却,冻干研磨成粉,与菊芋粉、桑葚粉混合,文火烘焙出香,再精磨过80-100目筛,得花茶粉;
(5)、将紫薯淀粉加足量的水混合均匀,静置4-5小时后离心处理,去除上层清液后,与花茶粉、黑麦浆、松露鱼骨粉及其他剩余原料加适量的水搅拌均匀,匀速入料进粉丝机中,挤压出的料液经沸水煮制45-50秒后捞出过冷水浸泡、清洗,低温烘干后包装即可。
本发明的优点是:本发明制备的紫薯粉丝,将三文鱼骨处理,醋液浸煮,去腥调香同时软化骨质,更易消化吸收,再经烤制膨化,粉体细腻鲜香浓郁,提高粉丝鲜香口感,提高钙质;骨汤与中药功能成分熬制,中和药味,去除腥味,同时富含胶原蛋白成分及保健价值,具有开胃消食、补血和血、生津养颜的功效,还添加南瓜花、火龙果花等营养成分,清香怡人,解腻除烦,消除疲劳。
具体实施方式
一种紫薯粉丝,是由下述重量份的原料制成:
紫薯淀粉150、三文鱼骨10、松露8、沙棘籽油2、南瓜花12、火龙果花12、桃花酒15、菊芋粉8、山楂叶1、当归2、刺五加3、金线莲2、桑葚粉15、海参肽1、黑麦25。
一种所述的紫薯粉丝的制备方法,包括以下步骤:
(1)、将三文鱼骨除杂洗净,放入沸水滚煮3分钟,捞出热风烘干,粗碎过10目筛,得到粗粒放入含有2%柠檬醋的水中浸制10分钟,加热煮沸,文火熬制汤汁浓白,筛出粗粒,得到骨粒、骨汤待用;
(2)、将松露洗净切片,冻干破碎成颗粒,加入桃花酒中,密封浸制10小时,筛出颗粒,与骨粒、沙棘籽油混合均匀,放入微波烘箱,在40℃下烘制干燥,再加温至190℃下烤制出香,研磨成粉,得松露鱼骨粉,浸制酒液待用;
(3)、将山楂叶、当归、刺五加、金线莲绞制成末,加入6倍水煎煮1小时,过滤去渣,滤液与骨汤、浸制酒液混合均匀,将黑麦筛洗干净,在210℃下烤至出香,放入混合液中,在80℃下焖浸1小时,磨制成浆,得黑麦浆;
(4)、将南瓜花、火龙果花除杂洗净,放入沸水焯制1分钟,捞出冲洗冷却,冻干研磨成粉,与菊芋粉、桑葚粉混合,文火烘焙出香,再精磨过80目筛,得花茶粉;
(5)、将紫薯淀粉加足量的水混合均匀,静置4小时后离心处理,去除上层清液后,与花茶粉、黑麦浆、松露鱼骨粉及其他剩余原料加适量的水搅拌均匀,匀速入料进粉丝机中,挤压出的料液经沸水煮制45秒后捞出过冷水浸泡、清洗,低温烘干后包装即可。
Claims (2)
1.一种紫薯粉丝,其特征在于,是由下述重量份的原料制成:
紫薯淀粉150-160、三文鱼骨10-12、松露8-10、沙棘籽油2-3、南瓜花12-15、火龙果花12-15、桃花酒15-18、菊芋粉8-10、山楂叶1-2、当归2-3、刺五加3-5、金线莲2-3、桑葚粉15-16、海参肽1-2、黑麦25-28。
2.一种如权利要求1所述的紫薯粉丝的制备方法,其特征在于包括以下步骤:
(1)、将三文鱼骨除杂洗净,放入沸水滚煮3-5分钟,捞出热风烘干,粗碎过10-20目筛,得到粗粒放入含有2-4%柠檬醋的水中浸制10-15分钟,加热煮沸,文火熬制汤汁浓白,筛出粗粒,得到骨粒、骨汤待用;
(2)、将松露洗净切片,冻干破碎成颗粒,加入桃花酒中,密封浸制10-12小时,筛出颗粒,与骨粒、沙棘籽油混合均匀,放入微波烘箱,在40-60℃下烘制干燥,再加温至190-200℃下烤制出香,研磨成粉,得松露鱼骨粉,浸制酒液待用;
(3)、将山楂叶、当归、刺五加、金线莲绞制成末,加入6-8倍水煎煮1-2小时,过滤去渣,滤液与骨汤、浸制酒液混合均匀,将黑麦筛洗干净,在210-220℃下烤至出香,放入混合液中,在80-90℃下焖浸1-2小时,磨制成浆,得黑麦浆;
(4)、将南瓜花、火龙果花除杂洗净,放入沸水焯制1-2分钟,捞出冲洗冷却,冻干研磨成粉,与菊芋粉、桑葚粉混合,文火烘焙出香,再精磨过80-100目筛,得花茶粉;
(5)、将紫薯淀粉加足量的水混合均匀,静置4-5小时后离心处理,去除上层清液后,与花茶粉、黑麦浆、松露鱼骨粉及其他剩余原料加适量的水搅拌均匀,匀速入料进粉丝机中,挤压出的料液经沸水煮制45-50秒后捞出过冷水浸泡、清洗,低温烘干后包装即可。
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