CN106858439A - 一种橘渣红薯片及其制备方法 - Google Patents
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Abstract
本发明公开了一种橘渣红薯片及其制备方法。该橘渣红薯片主要由橘渣和红薯制成,在锅中加入适量食用糖和果胶溶液,然后加入一定比例的橘渣与红薯和适量淀粉水溶液,加热浓缩,待成浓稠状时,将浓缩的果浆稠液倒入干净的不锈钢盘里,整平,放入烘箱或烘房烘烤,烘至不黏手、不松软、不干硬即可揭皮,整形包装,即为橘渣红薯片。本发明的橘渣红薯片风味独特,营养丰富,不仅能使柑橘类水果渣得到有效利用,还能提高柑橘类水果的加工附加值,提高资源利用率。此外,其制备方便,易于实现工厂化生产。
Description
技术领域
本发明涉及一种果糕,尤其涉及一种以柑橘类水果渣为原料的橘渣红薯片及其制备方法。
背景技术
柑橘是我国优势农产品之一。目前,柑橘的果肉是轻工业的重要原料,可加工成罐头、蜜饯、果酱、果糕、果胨、果糖,还可以制成果汁、果酒等饮料。但都有大量的橘渣剩余,除少量用作中药材、蜜饯、提果胶及榨橘油外,大部分丢弃,利用率极低,非常可惜。对橘渣采用填埋方式处理,既造成环境污染,又浪费资源,所以如果对这些副产品进行综合利用,不仅极大地保护了环境,而且有利于柑橘业的健康发展。
橘皮所含营养丰富,尤其富含维生素B1、维生素C、维生素P和挥发油等有益成分,橘子内侧薄皮和橘络富含丰富的膳食纤维和果胶物质,并且含有一定量的维生素P,有通络、化痰、理气、消滞等功效。橘核性味苦、无毒,有理气止痛的作用,可以用来治疗疝气、腰痛等症。柑橘在抗氧化、抗癌、抗过敏以及预防血管破裂或渗血等多方面能发挥积极的保健作用。’
红薯含有丰富的淀粉、膳食纤维、胡萝卜素、维生素A、B、C、E以及钾、铁、铜、硒、钙等10余种微量元素和亚油酸等,营养价值很高,是粮食和蔬菜中的佼佼者。红薯具有滋补肝肾、助肌体恢复、抗癌、预防动脉粥样硬化、增强抵抗力、延缓衰老、减肥等作用。
本发明将橘渣和红薯很好的结合起来制成新的产品,使其充分发挥各自的作用,同时使其相辅相成,产生更有益的效果。
发明内容
本发明的目的在于提供一种橘渣红薯片及其制备方法,从而使柑橘类水果渣得到有效利用,提高资源利用率,并且开发出新型果糕。
为了实现上述目的,本发明采用如下技术方案:
一种橘渣红薯片,由下述按质量百分比计的组分组成:橘渣41.7%~58.3%,红薯25.0%~41.7%,食用糖6.6%~13.3%,淀粉2.2%~3.3%,果胶0.7%~1.1%;
优选为,橘渣43.0%~56.0%,红薯30.0%~41.5%,食用糖6.6%~13.0%,淀粉2.4%~3.3%,果胶0.7%~1.1%;
更优选为,橘渣45.0%~54.0%,红薯30.0%~41.5%,食用糖6.6%~12.0%,淀粉2.4%~3.3%,果胶0.7%~1.1%;
更优选为,橘渣45.0%~53.0%,红薯34.3%~39.5%,食用糖6.6%~12.0%,淀粉2.7%~3.3%,果胶0.7%~1.1%;
进一步优选为,橘渣46.0%~53.0%,红薯35.5%~38.0%,食用糖6.6%~12.0%,淀粉2.7%~3.2%,果胶0.7%~1.0%。
上述的橘渣红薯片的制备方法,包括如下步骤:
(1)先按上述质量百分比分别称取原料橘渣、红薯、食用糖、淀粉及果胶;
(2)将称量好的橘渣放入90~100℃下的热水中熬煮10~20min,滤干水分,留橘渣备用;
(3)将红薯去皮放入蒸锅蒸熟,然后捣碎;
(4)在称量好的淀粉中加入热水,制得淀粉水溶液;
(5)在称量好的果胶中加入水使其溶解,制得果胶溶液;
(6)将步骤(5)中制备好的果胶溶液和称量好的食用糖倒入锅中,280~350℃加热2~3min,然后加入称量好的橘渣和红薯,并加入步骤(4)中制备好的淀粉水溶液,迅速搅拌,120~140℃继续加热浓缩5~10min,待成浓稠状时,将浓缩的果浆稠液倒入干净的不锈钢盘里,整平,厚度控制为3~4mm,放入烘箱或烘房中以70~90℃的温度烘烤,烘至不黏手、不松软、不干硬即可揭皮,然后整形包装,即为橘渣红薯片。
进一步地,所述的橘渣为甜橙渣、宽皮柑橘渣中的一种或两种。
进一步地,所述的食用糖为白砂糖、冰糖、葡萄糖、果葡糖浆、饴糖、葡萄糖浆中的一种或两种以上。
本发明的有益效果在于:
(1)本发明实现了对柑橘渣的充分利用,扩宽了柑橘渣的资源化利用途径,红薯的添加不仅改善了本产品的风味,同时增加了其营养成分,使该橘渣红薯片能够发挥各自的优势,还能相互结合发挥有益作用,不仅可以作为常用食品食用,而且能够在长期使用中积极发挥保健作用,没有副作用,适用人群广泛,几乎无禁忌。
(2)本发明选用橘渣作为原料,既有利于环境保护,也有利于柑橘业的健康发展,与红薯的协同作用,不仅实现了柑橘渣的资源化利用,而且所得产品口感好,营养价值高,具有可观的经济价值。
(3)本发明的橘渣红薯片风味独特,营养丰富,有滋补肝肾、增强抵抗力、生津开胃等功效,又可用于消化不良、便秘等。能使柑橘类水果渣得到有效利用,提高资源利用率。此外,其制备方便,易于实现工厂化生产。
具体实施方式
下面结合具体实施例对本发明做进一步详细说明,但本发明并不限于此。
实施例1
A:称取1g果胶于烧杯中,加入30ml水,使其完全溶解,制得果胶溶液;
B:称取50g橘渣放入沸水中煮20min,滤干水分,留橘渣备用;
C:将50g蒸熟的红薯捣碎,备用;
D:称取3g淀粉于烧杯中,加入45ml热水,制得淀粉水溶液;
E:称取16g白砂糖,备用;
F:将制备好的果胶溶液和白砂糖倒入锅中,300℃加热3min,然后加入橘渣和红薯,并倒入淀粉水溶液,迅速搅拌,120℃继续加热浓缩约10min,待成浓稠状时,将浓缩的果浆稠液,倒入干净的不锈钢盘里,整平,厚度约3~4mm,放入烘箱以70℃左右热度烘烤3h,揭皮,然后整形包装,即为橘渣红薯片。
实施例2
A:称取1g果胶于烧杯中,加入30ml水,使其完全溶解,制得果胶溶液;
B:称取60g橘渣放入沸水中煮20min,滤干水分,留橘渣备用;
C:将30g蒸熟的红薯捣碎,备用;
D:称取3g淀粉于烧杯中,加入45ml热水,制得淀粉水溶液;
E:称取12g冰糖,备用;
F:将制备好的果胶溶液和冰糖倒入锅中,300℃加热3min,然后加入橘渣和红薯,并倒入淀粉水溶液,迅速搅拌,120℃继续加热浓缩约10min,待成浓稠状时,将浓缩的果浆稠液,倒入干净的不锈钢盘里,整平,厚度约3~4mm,放入烘箱以70℃左右热度烘烤3h,揭皮,然后整形包装,即为橘渣红薯片。
实施例3
A:称取1g果胶于烧杯中,加入30ml水,使其完全溶解,制得果胶溶液;
B:称取70g橘渣放入沸水中煮20min,滤干水分,留橘渣备用;
C:将30g蒸熟的红薯捣碎,备用;
D:称取3g淀粉于烧杯中,加入45ml热水,制得淀粉水溶液;
E:称取16g果葡糖浆,备用;
F:将制备好的果胶溶液和果葡糖浆倒入锅中,300℃加热3min,然后加入橘渣和红薯,并倒入淀粉水溶液,迅速搅拌,120℃继续加热浓缩约10min,待成浓稠状时,将浓缩的果浆稠液,倒入干净的不锈钢盘里,整平,厚度约3~4mm,放入烘箱以70℃左右热度烘烤3h,揭皮,然后整形包装,即为橘渣红薯片。
实施例4
A:称取1g果胶于烧杯中,加入30ml水,使其完全溶解,制得果胶溶液;
B:称取60g橘渣放入沸水中煮20min,滤干水分,留橘渣备用;
C:将50g蒸熟的红薯捣碎,备用;
D:称取3g淀粉于烧杯中,加入45ml热水,制得淀粉水溶液;
E:称取8g白砂糖,备用;
F:将制备好的果胶溶液和白砂糖倒入锅中,300℃加热3min,然后加入橘渣和红薯,并倒入淀粉水溶液,迅速搅拌,120℃继续加热浓缩约10min,待成浓稠状时,将浓缩的果浆稠液,倒入干净的不锈钢盘里,整平,厚度约3~4mm,放入烘箱以70℃左右热度烘烤3h,揭皮,然后整形包装,即为橘渣红薯片。
与现有的红薯片相比,本发明的产品不仅营养价值更高,而且口感更好,更重要的是,热量低,不会导致发胖,适用于作为保健零食长期食用,且适宜人群广泛,几乎无禁忌人群。值得一提的是,现有的松软薯片多为膨化食品,热量高,营养低,长期食用极易导致发胖,尤其不适用于小孩对零食的需求;而直接将红薯浅加工制成红薯片,却往往很难嚼,口感差,即使热量上相对健康,也没有长期食用的吸引力,而本发明的产品完美解决了这两个问题,大量人群的实践证明,不仅是种具备保健作用,口感好的低热量食品,而且具备长时间食用的吸引力。
Claims (8)
1.一种橘渣红薯片,其特征在于,由下述按质量百分比计的组分组成:橘渣41.7%~58.3%,红薯25.0%~41.7%,食用糖6.6%~13.3%,淀粉2.2%~3.3%,果胶0.7%~1.1%。
2.根据权利要求1所述的橘渣红薯片,其特征在于,由下述按质量百分比计的组分组成:橘渣43.0%~56.0%,红薯30.0%~41.5%,食用糖6.6%~13.0%,淀粉2.4%~3.3%,果胶0.7%~1.1%。
3.根据权利要求1所述的橘渣红薯片,其特征在于,由下述按质量百分比计的组分组成:橘渣45.0%~54.0%,红薯30.0%~41.5%,食用糖6.6%~12.0%,淀粉2.4%~3.3%,果胶0.7%~1.1%。
4.根据权利要求1所述的橘渣红薯片,其特征在于,由下述按质量百分比计的组分组成:橘渣45.0%~53.0%,红薯34.3%~39.5%,食用糖6.6%~12.0%,淀粉2.7%~3.3%,果胶0.7%~1.1%。
5.根据权利要求1所述的橘渣红薯片,其特征在于,由下述按质量百分比计的组分组成:橘渣46.0%~53.0%,红薯35.5%~38.0%,食用糖6.6%~12.0%,淀粉2.7%~3.2%,果胶0.7%~1.0%。
6.根据权利要求1至5任一项所述的橘渣红薯片,其特征在于,所述的橘渣为甜橙渣、宽皮柑橘渣中的一种或两种。
7.根据权利要求1至5任一项所述的橘渣红薯片,其特征在于,所述的食用糖为白砂糖、冰糖、葡萄糖、果葡糖浆、饴糖、葡萄糖浆中的一种或两种以上。
8.权利要求1至7任一项所述的橘渣红薯片的制备方法,其特征在于,包括如下步骤:
(1)按上述质量百分比分别称取原料;
(2)将称量好的橘渣放入90~100℃下的热水中熬煮10~20min,滤干水分,留橘渣备用;
(3)将红薯去皮放入蒸锅蒸熟,然后捣碎;
(4)在称量好的淀粉中加入热水,制得淀粉水溶液;
(5)在称量好的果胶中加入水使其溶解,制得果胶溶液;
(6)将步骤(5)中制备好的果胶溶液和称量好的食用糖倒入锅中,280~350℃加热2~3min,然后加入称量好的橘渣和红薯,并加入步骤(4)中制备好的淀粉水溶液,迅速搅拌,120~140℃继续加热浓缩5~10min,待成浓稠状时,将浓缩的果浆稠液倒入干净的不锈钢盘里,整平,厚度控制在3~4mm,放入烘箱或烘房中以70~90℃的温度烘烤,烘至不黏手、不松软、不干硬即可揭皮,然后整形包装,即为橘渣红薯片。
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