CN106798313A - 一种蓝莓果味粉丝及其制备方法 - Google Patents
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Abstract
本发明公开了一种蓝莓果味粉丝及其制备方法,是由红薯淀粉、蓝莓、芒果、木瓜粉、红豆、桑葚干、鹰嘴豆、杏仁粉、银耳、芋头、芹菜叶、燕麦仁、马蹄粉、玉竹、黄精、金雀花、枸杞叶、米酒等原料组成。本发明有益效果为:本发明中的蓝莓不仅味道酸甜可口,而且还含有丰富的营养成分,具有防止脑神经老化、保护视力、强心、抗癌、软化血管、增强人机体免疫等功能,将其创新性地添加进粉丝的制作当中,不仅丰富了粉丝的品种和口味,同时也改善了粉丝营养单一的缺点。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种蓝莓果味粉丝及其制备方法。
背景技术
粉丝是我国常见的传统食品,是一种用绿豆淀粉、红薯淀粉等做成的丝状食品,故名粉丝,它的营养成分主要是碳水化合物,还含有一定量的膳食纤维、蛋白质和钙、镁、铁、钾、钠等矿物质。粉丝具有良好的附味性,能吸收各种鲜美汤料的味道,再加上粉丝本身的柔润嫩滑,更加美味爽口,是深受大众人群的喜爱的食品。随着人们生活水平的普遍提高,对食品的要求也越来越高,但目前市场上粉丝品种较为单一,且粉丝多作为主食类食品食用,营养不够全面,另外,多数品种的粉丝煮制长时间以后,会发生膨胀易断的情况,影响口感。为此本发明提出全新的理念,将多种谷物果蔬添加进粉丝的生产当中,制作出营养丰富、口味独特,具有养生保健功效的粉丝,既丰富了粉丝的种类,满足人们对健康食品的需求,又提高了农产品的附加价值。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种蓝莓果味粉丝及其制备方法。
本发明是通过以下技术方案实现的:
一种蓝莓果味粉丝,由以下重量份的原料组成:红薯淀粉260-268、蓝莓32-34、芒果7-8、木瓜粉13-14、红豆22-23、桑葚干8-9、鹰嘴豆5-6、杏仁11-12、银耳粉5-6、芋头15-16、芹菜叶9-10、燕麦仁21-22、马蹄粉12-13、玉竹2-3、黄精1-2、金雀花2-3、枸杞叶1-2、米酒12-15、水适量。
根据权利要求l所述的蓝莓果味粉丝的制备方法,包括如下步骤:
(1)将芒果、芋头取果肉,与蓝莓一并破碎,送入打浆机,加入1-2倍水打制成浆,液渣分离,得果汁,果渣待用;
(2)、将红豆、鹰嘴豆、燕麦仁、杏仁筛洗干净,在30-40℃水中浸制2-3小时,脱水沥干,放入蒸笼蒸制18-20分钟,放入冷水冷浸至颗粒散开,脱水烘干,放入微波烘箱,在100-105℃下烘烤出香,研磨成粉,加入米酒搅拌焖润至酒汁收干,烘干精磨过200目筛,得精磨粉;
(3)、将玉竹、黄精、金雀花、枸杞叶混合粉碎,加入少量米酒润湿均匀,文火烘焙至干,加入5-8倍水煎煮40-60分钟,过滤去渣,滤液浓缩至稠状,得浓缩液;
(4)、将芹菜叶在沸水焯制1-2分钟, 与果渣分别冻干,与桑葚干一并研磨成粉,与红薯淀粉及其他剩余成分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,与精磨粉、果汁、浓缩液及适量的水搅拌均匀,得到预处理粉芡;
(5)凝固剂中加入8-10倍量的水搅拌均匀,凝固剂成分为海藻酸钠和魔芋粉,总添加量为0.1-0.3%,海藻酸钠与魔芋粉的比例为1:4,将凝固剂溶液匀速加进预处理粉芡中,同时不停搅拌,得到粉丝料液;
(6)粉丝料液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:本发明中的蓝莓不仅味道酸甜可口,而且还含有丰富的营养成分,具有防止脑神经老化、保护视力、强心、抗癌、软化血管、增强人机体免疫等功能,将其创新性地添加进粉丝的制作当中,不仅丰富了粉丝的品种和口味,同时也改善了粉丝营养单一的缺点。
具体实施方式
一种蓝莓果味粉丝,由以下重量份(千克)的原料组成:红薯淀粉260、蓝莓32、芒果7、木瓜粉13、红豆22、桑葚干8、鹰嘴豆5、杏仁11、银耳粉5、芋头15、芹菜叶9、燕麦仁21、马蹄粉12、玉竹2、黄精2、金雀花3、枸杞叶2、米酒15、水适量。
根据权利要求l所述的蓝莓果味粉丝的制备方法,包括如下步骤:
(1)将芒果、芋头取果肉,与蓝莓一并破碎,送入打浆机,加入2倍水打制成浆,液渣分离,得果汁,果渣待用;
(2)、将红豆、鹰嘴豆、燕麦仁、杏仁筛洗干净,在40℃水中浸制3小时,脱水沥干,放入蒸笼蒸制18分钟,放入冷水冷浸至颗粒散开,脱水烘干,放入微波烘箱,在105℃下烘烤出香,研磨成粉,加入米酒搅拌焖润至酒汁收干,烘干精磨过200目筛,得精磨粉;
(3)、将玉竹、黄精、金雀花、枸杞叶混合粉碎,加入少量米酒润湿均匀,文火烘焙至干,加入8倍水煎煮60分钟,过滤去渣,滤液浓缩至稠状,得浓缩液;
(4)、将芹菜叶在沸水焯制2分钟, 与果渣分别冻干,与桑葚干一并研磨成粉,与红薯淀粉及其他剩余成分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,与精磨粉、果汁、浓缩液及适量的水搅拌均匀,得到预处理粉芡;
(5)、凝固剂中加入8倍量的水搅拌均匀,凝固剂成分为海藻酸钠和魔芋粉,总添加量为0.1%,海藻酸钠与魔芋粉的比例为1:4,将凝固剂溶液匀速加进预处理粉芡中,同时不停搅拌,得到粉丝料液;
(6)、粉丝料液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)
1.一种蓝莓果味粉丝,其特征在于,由以下重量份的原料组成:红薯淀粉260-268、蓝莓32-34、芒果7-8、木瓜粉13-14、红豆22-23、桑葚干8-9、鹰嘴豆5-6、杏仁11-12、银耳粉5-6、芋头15-16、芹菜叶9-10、燕麦仁21-22、马蹄粉12-13、玉竹2-3、黄精1-2、金雀花2-3、枸杞叶1-2、米酒12-15、水适量。
2.根据权利要求l所述的蓝莓果味粉丝的制备方法,其特征在于包括如下步骤:
(1)将芒果、芋头取果肉,与蓝莓一并破碎,送入打浆机,加入1-2倍水打制成浆,液渣分离,得果汁,果渣待用;
(2)、将红豆、鹰嘴豆、燕麦仁、杏仁筛洗干净,在30-40℃水中浸制2-3小时,脱水沥干,放入蒸笼蒸制18-20分钟,放入冷水冷浸至颗粒散开,脱水烘干,放入微波烘箱,在100-105℃下烘烤出香,研磨成粉,加入米酒搅拌焖润至酒汁收干,烘干精磨过200目筛,得精磨粉;
(3)、将玉竹、黄精、金雀花、枸杞叶混合粉碎,加入少量米酒润湿均匀,文火烘焙至干,加入5-8倍水煎煮40-60分钟,过滤去渣,滤液浓缩至稠状,得浓缩液;
(4)、将芹菜叶在沸水焯制1-2分钟, 与果渣分别冻干,与桑葚干一并研磨成粉,与红薯淀粉及其他剩余成分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,与精磨粉、果汁、浓缩液及适量的水搅拌均匀,得到预处理粉芡;
(5)、凝固剂中加入8-10倍量的水搅拌均匀,凝固剂成分为海藻酸钠和魔芋粉,总添加量为0.1-0.3%,海藻酸钠与魔芋粉的比例为1:4,将凝固剂溶液匀速加进预处理粉芡中,同时不停搅拌,得到粉丝料液;
(6)、粉丝料液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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CN107242491A (zh) * | 2017-06-23 | 2017-10-13 | 肥西县金桥红薯专业合作社 | 一种无钒红薯粉条的加工方法 |
CN110771508A (zh) * | 2019-11-26 | 2020-02-11 | 大连大学 | 一种蓝莓人工种子制备方法 |
CN110771508B (zh) * | 2019-11-26 | 2022-07-05 | 大连大学 | 一种蓝莓人工种子制备方法 |
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