CN106666682A - 一种紫薯粉丝 - Google Patents
一种紫薯粉丝 Download PDFInfo
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Classifications
-
- 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
Abstract
本发明提供一种紫薯粉丝,由以下重量份的原料制成:紫薯180‑250、芡实8‑12、黑豆12‑18、白术6‑10、黑枸杞8‑12、山茱萸10‑15、茯苓10‑15。本发明的粉丝,以紫薯为主要原料,营养成分丰富,而且合理配伍芡实、黑豆、白术、黑枸杞、山茱萸、茯苓等天然原料,增强保健效果,起到益肾固精、补中健胃的功效。本发明制备工艺简单,粉丝口感独特,保健效果突出,具有广阔的市场前景。
Description
技术领域
本发明属于食品领域,具体涉及一种紫薯粉丝。
背景技术
粉丝是中国常见的食品之一,是一种用绿豆、红薯淀粉等做成的丝状食品,故名粉丝。粉丝是淀粉的线状制品,分干湿两种。湿粉丝在当地鲜销,干粉丝经水发后食用,多用作凉拌或做汤,荤素皆宜。粉丝与粉条性味相同,就是有粗细之别罢了,明代以前统称为粉条。其区别标准是凡直径大于0.7毫米的为丝条,小的为粉丝。
粉丝的营养成分主要是碳水化合物、膳食纤维、蛋白质、烟酸和钙、镁、铁、钾、磷、钠等矿物质。粉丝有良好的附味性,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,凉拌更佳。
紫薯粉丝除了具有普通红薯粉条丝营养成份外,还富含花青素、硒元素、18种氨基酸、10种矿物质元素。特别是花青素是目前科学界发现的防治疾病,维护人类健康最直接、最有效、最安全的自由基清除剂,其清除能力是维生素C的20倍、维生素E的50倍。因它具有小分子结构,是唯一能通过血脑屏障清除自由基保护大脑细胞的物质,减少抗生素给人体的危害,被誉为继水、蛋白质、脂肪、碳水化合物、维生素、矿物质之后的第七大必需营养素。
目前市面上的粉丝大都按照传统的生产模式,未能迎合现在人们日益增强的食物保健需求。
发明内容
本发明的目的旨在提供一种紫薯粉丝,营养成分丰富,保健效果突出。
为达到上述目的,本发明的紫薯粉丝,由以下重量份的原料制成:紫薯180-250、芡实8-12、黑豆12-18、白术6-10、黑枸杞8-12、山茱萸10-15、茯苓10-15。
优选地,本发明的紫薯粉丝由以下重量份的原料制成:紫薯180、芡实8、黑豆12、白术6、黑枸杞12、山茱萸15、茯苓15。
优选地,本发明的紫薯粉丝由以下重量份的原料制成:紫薯200、芡实10、黑豆15、白术8、黑枸杞10、山茱萸12、茯苓12。
优选地,本发明的紫薯粉丝由以下重量份的原料制成:紫薯250、芡实12、黑豆18、白术10、黑枸杞8、山茱萸10、茯苓10。
所述的紫薯粉丝的制备方法,制备步骤如下:
1)按比例称取紫薯,去皮清洗,然后将紫薯进行晾干后,进行粉碎,得紫薯粉;
2)按比例称取芡实、黑豆、白术、黑枸杞、山茱萸、茯苓,加水进行煎煮,加水量为上述原料总重量的15-20倍,煎煮时间2-3小时,然后进行压榨过滤,得滤液;
3)往紫薯粉加水进行调浆,调浆过程中加入滤液,搅拌混合均匀,通过漏粉瓢进行漏粉,得粉丝;
4)将粉丝放入蒸煮锅中蒸煮成型,蒸煮温度97-98℃;
5)将蒸煮后的粉丝放入冷水中降温冷却,冷却后的粉丝用竹竿绕成捆放置冷冻库中进行冷冻,冷冻温度-10℃;
6)将冷冻后的粉丝取出淋水冲开后,挂在竹竿上进行晾晒干燥,干燥后包装即得成品。
芡实,具有益肾固精,补脾止泻,除湿止带之功效。
黑豆,黑豆营养丰富,含有蛋白质、脂肪、维生素、微量元素等多种营养成分,同时又具有多种生物活性物质,如黑豆色素、黑豆多糖和异黄酮等。
白术,具有健脾益气,燥湿利水,止汗,安胎的功效。
黑枸杞,味甘、性平,富含蛋白质、脂肪、糖类、游离氨基酸、有机酸、矿物质、微量元素、生物碱、维生素C、B1、B2、钙、镁、铜、锌、锰、铁、铅、镍、镉、钴、铬、钾、钠等各种营养成分。具有美容养颜、补肾益精的功效。
山茱萸,味酸涩,性微温,为收敛性强壮药,有补肝肾止汗的功效。
茯苓,补中健胃、益心脾。
本发明的实质性特点及显著进步是:
本发明的粉丝,以紫薯为主要原料,营养成分丰富,而且合理配伍芡实、黑豆、白术、黑枸杞、山茱萸、茯苓等天然原料,增强保健效果,起到益肾固精、补中健胃的功效。本发明制备工艺简单,粉丝口感独特,保健效果突出,具有广阔的市场前景。
具体实施方式
下面通过具体实施例进一步说明本发明的技术方案。
实施例1:
本发明的紫薯粉丝,由以下重量份的原料制成:紫薯180、芡实8、黑豆12、白术6、黑枸杞12、山茱萸15、茯苓15。
制备步骤如下:
1)按比例称取紫薯,去皮清洗,然后将紫薯进行晾干后,进行粉碎,得紫薯粉;
2)按比例称取芡实、黑豆、白术、黑枸杞、山茱萸、茯苓,加水进行煎煮,加水量为上述原料总重量的15-20倍,煎煮时间2-3小时,然后进行压榨过滤,得滤液;
3)往紫薯粉加水进行调浆,调浆过程中加入滤液,搅拌混合均匀,通过漏粉瓢进行漏粉,得粉丝;
4)将粉丝放入蒸煮锅中蒸煮成型,蒸煮温度97-98℃;
5)将蒸煮后的粉丝放入冷水中降温冷却,冷却后的粉丝用竹竿绕成捆放置冷冻库中进行冷冻,冷冻温度-10℃;
6)将冷冻后的粉丝取出淋水冲开后,挂在竹竿上进行晾晒干燥,干燥后包装即得成品。
实施例2:
本发明的紫薯粉丝,由以下重量份的原料制成:紫薯200、芡实10、黑豆15、白术8、黑枸杞10、山茱萸12、茯苓12。
制备步骤如下:
1)按比例称取紫薯,去皮清洗,然后将紫薯进行晾干后,进行粉碎,得紫薯粉;
2)按比例称取芡实、黑豆、白术、黑枸杞、山茱萸、茯苓,加水进行煎煮,加水量为上述原料总重量的15-20倍,煎煮时间2-3小时,然后进行压榨过滤,得滤液;
3)往紫薯粉加水进行调浆,调浆过程中加入滤液,搅拌混合均匀,通过漏粉瓢进行漏粉,得粉丝;
4)将粉丝放入蒸煮锅中蒸煮成型,蒸煮温度97-98℃;
5)将蒸煮后的粉丝放入冷水中降温冷却,冷却后的粉丝用竹竿绕成捆放置冷冻库中进行冷冻,冷冻温度-10℃;
6)将冷冻后的粉丝取出淋水冲开后,挂在竹竿上进行晾晒干燥,干燥后包装即得成品。
实施例3:
本发明的紫薯粉丝,由以下重量份的原料制成:紫薯250、芡实12、黑豆18、白术10、黑枸杞8、山茱萸10、茯苓10。
制备步骤如下:
1)按比例称取紫薯,去皮清洗,然后将紫薯进行晾干后,进行粉碎,得紫薯粉;
2)按比例称取芡实、黑豆、白术、黑枸杞、山茱萸、茯苓,加水进行煎煮,加水量为上述原料总重量的15-20倍,煎煮时间2-3小时,然后进行压榨过滤,得滤液;
3)往紫薯粉加水进行调浆,调浆过程中加入滤液,搅拌混合均匀,通过漏粉瓢进行漏粉,得粉丝;
4)将粉丝放入蒸煮锅中蒸煮成型,蒸煮温度97-98℃;
5)将蒸煮后的粉丝放入冷水中降温冷却,冷却后的粉丝用竹竿绕成捆放置冷冻库中进行冷冻,冷冻温度-10℃;
6)将冷冻后的粉丝取出淋水冲开后,挂在竹竿上进行晾晒干燥,干燥后包装即得成品。
Claims (5)
1.一种紫薯粉丝,其特征在于,由以下重量份的原料制成:紫薯180-250、芡实8-12、黑豆12-18、白术6-10、黑枸杞8-12、山茱萸10-15、茯苓10-15。
2.根据权利要求1所述的紫薯粉丝,其特征在于,由以下重量份的原料制成:紫薯180、芡实8、黑豆12、白术6、黑枸杞12、山茱萸15、茯苓15。
3.根据权利要求1所述的紫薯粉丝,其特征在于,由以下重量份的原料制成:紫薯200、芡实10、黑豆15、白术8、黑枸杞10、山茱萸12、茯苓12。
4.根据权利要求1所述的紫薯粉丝,其特征在于,由以下重量份的原料制成:紫薯250、芡实12、黑豆18、白术10、黑枸杞8、山茱萸10、茯苓10。
5.根据权利要求1所述的紫薯粉丝的制备方法,其特征在于,制备步骤如下:
1)按比例称取紫薯,去皮清洗,然后将紫薯进行晾干后,进行粉碎,得紫薯粉;
2)按比例称取芡实、黑豆、白术、黑枸杞、山茱萸、茯苓,加水进行煎煮,加水量为上述原料总重量的15-20倍,煎煮时间2-3小时,然后进行压榨过滤,得滤液;
3)往紫薯粉加水进行调浆,调浆过程中加入滤液,搅拌混合均匀,通过漏粉瓢进行漏粉,得粉丝;
4)将粉丝放入蒸煮锅中蒸煮成型,蒸煮温度97-98℃;
5)将蒸煮后的粉丝放入冷水中降温冷却,冷却后的粉丝用竹竿绕成捆放置冷冻库中进行冷冻,冷冻温度-10℃;
6)将冷冻后的粉丝取出淋水冲开后,挂在竹竿上进行晾晒干燥,干燥后包装即得成品。
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CN104366497A (zh) * | 2014-10-28 | 2015-02-25 | 凤台县兵玲工贸有限责任公司 | 一种具有补血功能的紫薯粉丝及其加工方法 |
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CN104366497A (zh) * | 2014-10-28 | 2015-02-25 | 凤台县兵玲工贸有限责任公司 | 一种具有补血功能的紫薯粉丝及其加工方法 |
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