CN106579127A - 一种五彩蔬菜纸及其制造工艺 - Google Patents
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Abstract
本发明公开了一种五彩蔬菜纸及其制造工艺，属于新兴食品领域，其步骤为将原食料清洗切块，漂烫护色软化后，迅速投到凉水中冷却，沥干后打成蔬菜浆，将溶解液与蔬菜浆按比例搅拌均匀后涂抹在玻璃板上，用刮刀刮成2毫米的薄层，送入烘烤箱烘烤，直至蔬菜纸有韧性时揭片，放入由荷叶包裹的密封包装里。本发明克服了现有技术中五彩蔬菜纸营养价值不均衡，不够香酥，储存运输效果及口感不佳的问题。本发明的原食料胡萝卜、野蒜苗、芹菜、野荠菜、胎菊、饮用黄酒、胶桃芝麻糊等佐料增加了养身、保健效果。本发明所采取的技术方案操作简便，这种五彩蔬菜纸具有低糖、低钠、低脂、低热，同时也具有保健、会客、休闲效果。
Description
技术领域
本发明涉及一种五彩蔬菜纸及其制造工艺。尤其涉及可提供一种具有低糖、低钠、低脂、低热，同时也具有保健、会客、休闲效果的五彩蔬菜纸及其制造工艺。
背景技术
五彩蔬菜纸具有低糖、低钠、低脂、低热，同时也有保健、会客、休闲效果的新兴食品，颇受人们喜爱。五彩蔬菜纸制造工艺大致相同，但是选料、软化、搅拌、刮片、火候、揭片、包装工序不同，也会影响五彩蔬菜纸的口感、养身、保健、食用效果。
发明内容
为了克服现有技术中五彩蔬菜纸营养价值不均衡，不够香酥，储存运输效果及口感不佳的问题，本发明提供一种五彩蔬菜纸及其制造工艺。
本发明所采取的技术方案是按照选料、软化、搅拌、刮片、火候、揭片、包装工序进行加工。
本发明公开的一种五彩蔬菜纸及其制造工艺，是按照下列步骤操作：（1）选取上乘、新鲜、无变质、无污染的胡萝卜、野蒜苗、芹菜、野荠菜、胎菊清洗，去除根部及杂质，将原料切成1厘米×1厘米左右的块；（2）将各类原料分别放入沸水中，漂烫2-5分钟护色，以柔软、可打浆为度取出，迅速投到凉水中冷却，沥干后打成蔬菜浆；（3）将海藻酸钠、变性淀粉、饮用黄酒、胶桃芝麻糊、调味剂用适量温水溶解，将溶解液与蔬菜浆按比例搅拌均匀；（4）将拌好的糊状物倒在玻璃板上，用刮刀刮成2毫米的薄层，不易太薄或太厚。太厚成品发硬，太薄揭片易碎；（5）将刮片的玻璃板送入烘烤箱烘烤，野蒜苗、芹菜、野荠菜、胎菊在75摄氏度下烘烤20分钟，胡萝卜在65摄氏度下烘烤30分钟，直至蔬菜纸有韧性时揭片；（6）用不同风味的调料均匀喷涂于蔬菜纸表面，然后压合、切片再烘烤片刻，至稍硬时取出，放干燥处冷却包装。
本发明有以下积极效果：本发明中的阿胶富含明胶原、骨胶原、甘氨酸、小子活性肽等具有补血滋阴、强筋健骨、缓延衰老、养颜美容、益智健脑、预防癌症、舒张血管、降胆固醇等功效；胡萝卜素富含ß-胡萝卜素，具有预防夜盲症、干眼病、上呼吸道疾病，又能防治上皮肿瘤等功效；黄酒富含糖分、有机酸、氨基酸、维生素等营养物质，饮用黄酒不仅可以使人心情愉悦，身体舒畅，而且可起到保健作用，促进新陈代谢，并有补血养颜、舒筋活血、健身强体、延年益寿等功效；芝麻富含蛋白质、多种维生素、亚油酸、棕榈酸、卵磷脂等人体所需要的营养物质，具有补肝肾、补血、健脑益智、延年益寿等功效；野蒜苗具有健脾开胃，助消化，解油腻，促进食欲等功效；胎菊富含挥发油、黄酮类、氨基酸等具有降血压、降血脂、抗衰老等功效；野荠菜富含荠菜酸、乙酰胆碱、谷甾醇和季胺化合物，具有降血压、降血脂、降糖等功效。
具体实施方式
（1）选取上乘、新鲜、无变质、无污染的胡萝卜50质量份、野蒜苗30质量份、芹菜20质量份、野荠菜30质量份、胎菊5质量份清洗，去除根部及杂质，将原料切成1厘米×1厘米左右的块；（2）将原料分别放入含0.3%的碳酸氢钠溶液的沸水中进行漂烫护色，胡萝卜漂烫5分钟，野蒜苗、芹菜、野荠菜、胎菊漂烫2分钟，然后迅速取出放入冷水中冷却3分钟，沥干后打成蔬菜浆；（3）将海藻酸钠5质量份、变性淀粉5质量份、饮用黄酒3质量份、胶桃芝麻糊8质量份、调味剂4质量份分别用5质量份的温水溶解，将溶解液与蔬菜浆按1:20比例搅拌均匀；（4）将拌好的糊状物倒在玻璃板上，用刮刀刮成2毫米的薄层，不易太薄或太厚。太厚成品发硬，太薄揭片易碎；（5）将刮片的玻璃板送入烘烤箱烘烤，野蒜苗、芹菜、野荠菜、胎菊在75摄氏度下烘烤20分钟，胡萝卜在65摄氏度下烘烤30分钟，直至蔬菜纸有韧性时揭片；（6）用不同风味的调料均匀喷涂于蔬菜纸表面，然后压合、切片再烘烤5分钟，至稍硬时取出，放干燥处冷却包装；（7）冷却后，把蔬菜纸放入由荷叶包裹的密封包装内，这样既不会把蔬菜纸压碎，又利于储存运输并保持了其原有的口感。
上面对本发明进行了示例性描述，显然本发明具体实现并不受上述方式的限制，只要采用了本发明的方法构思和技术方案进行的各种非实质性的改进，或未经改进将本发明的构思和技术方案直接应用于其他场合的，均在本发明的保护范围之内。
Claims (8)
1.一种五彩蔬菜纸及其制造工艺，其特征在于，其步骤包括选料、软化、搅拌、刮片、火候、揭片、包装工序。
2.根据权利要求1所述的五彩蔬菜纸及其制造工艺，其特征在于，选取选取上乘、新鲜、无变质、无污染的胡萝卜50质量份、野蒜苗30质量份、芹菜20质量份、野荠菜30质量份、胎菊5质量份清洗，去除根部及杂质，将原料切成1厘米×1厘米左右的块。
3.根据权利要求1所述的五彩蔬菜纸及其制造工艺，其特征在于，将原料分别放入含0.3%的碳酸氢钠溶液的沸水中进行漂烫护色，胡萝卜漂烫5分钟，野蒜苗、芹菜、野荠菜、胎菊漂烫2分钟，然后迅速取出放入冷水中冷却3分钟，沥干后打成蔬菜浆。
4.根据权利要求1所述的五彩蔬菜纸及其制造工艺，其特征在于，将海藻酸钠5质量份、变性淀粉5质量份、饮用黄酒3质量份、胶桃芝麻糊8质量份、调味剂4质量份分别用5质量份的温水溶解，将溶解液与蔬菜浆按1:20比例搅拌均匀。
5.根据权利要求1所述的五彩蔬菜纸及其制造工艺，其特征在于，将拌好的糊状物倒在玻璃板上，用刮刀刮成2毫米的薄层，不易太薄或太厚。
6.根据权利要求1所述的五彩蔬菜纸及其制造工艺，其特征在于，将刮片的玻璃板送入烘烤箱烘烤，野蒜苗、芹菜、野荠菜、胎菊在75摄氏度下烘烤20分钟，胡萝卜在65摄氏度下烘烤30分钟，直至蔬菜纸有韧性时揭片。
7.根据权利要求1所述的五彩蔬菜纸及其制造工艺，其特征在于，用不同风味的调料均匀喷涂于蔬菜纸表面，然后压合、切片再烘烤5分钟，至稍硬时取出，放干燥处冷却包装。
8.根据权利要求1所述的五彩蔬菜纸及其制造工艺，其特征在于，冷却后，把蔬菜纸放入由荷叶包裹的密封包装内。
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| CN108618025A (zh) * | 2018-03-14 | 2018-10-09 | 郑州工程技术学院 | 一种富含膳食纤维的营养胡萝卜缨纸、其制作方法与应用 |
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| CN105124449A (zh) * | 2015-07-24 | 2015-12-09 | 青岛文创科技有限公司 | 一种营养型蔬菜纸 |
| CN105942332A (zh) * | 2016-04-28 | 2016-09-21 | 马鞍山菌菌食品科技有限公司 | 一种复合果蔬营养蔬菜纸及其制备方法 |
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| CN105124449A (zh) * | 2015-07-24 | 2015-12-09 | 青岛文创科技有限公司 | 一种营养型蔬菜纸 |
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