CN106923333A - 一种非油炸虫草锅巴及制备方法 - Google Patents
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Abstract
本发明公开了一种非油炸虫草锅巴及制备方法,属于食品加工领域,由虫草培养基85‑90%、魔芋粉0.1‑0.3%、起酥油2‑6%、淀粉5‑8%和调味料1‑3%,经空气炸锅制得。本发明加工步骤简单,非油炸虫草锅巴极富营养价值,魔芋有帮助减肥的功效,将人工种植的蛹虫草采摘后的废弃物“变废为宝”,把蛹虫草中对人体有益的营养成分转化到了休闲食品中。蛹虫草培养基中的虫草根散发出独特的清香可增进食欲,喷洒的调味料可满足各种口味消费者人群的需求,休闲锅巴零食食用也相当方便,采用了空气炸锅制备,大大降低了食用油含量,健康环保,不仅可作为饭桌上佳肴,亦可当作闲暇时的休闲小食品,而且长期食用更可强健身体,益寿延年。
Description
技术领域
本发明涉及食品加工领域,具体为一种非油炸虫草锅巴及制备方法。
背景技术
自80年代锅巴首次以小食品的形式上市以来就一直受到人们的喜爱,无论是做菜佐肴,还是闲谈品茗,随处都可见锅巴的身影。目前市面的锅巴小食品多采用谷物如大米、小米等为原料加工制作而成,尽管已有原味、麻辣、五香等多种口味上市,但因其加工方式的限制,再加上近年来人们对生活品质要求的提高,导致其营养价值已不能满足消费者对健康的要求。
蛹虫草又名北冬虫夏草、北虫草等,分类学上归属于子囊菌亚门、麦角菌目、麦角菌科、虫草属。研究表明,蛹虫草子实体中富含多种人体必需的活性成分如虫草素、虫草多糖、N6-甲基腺苷、次黄嘌呤、腺嘌呤、尿嘧啶、脱氧胸苷、腺苷、鸟苷等。在这些有益成分中,虫草素具有明显抑制肿瘤生长的功能;而虫草多糖则是通过激活人体网状内皮系统及巨噬细胞,促进淋巴细胞转化,激活机体的免疫活性细胞,特别是淋巴细胞及淋巴因子、单核巨噬细胞系统和NK细胞等发挥抗肿瘤作用。此外,蛹虫草还具有降血脂、降血糖、增强人体免疫力、改善肝功能等作用。蛹虫草还富含Fe、Mn、P、Se及其他微量元素等成分,它们对于补益肺肾、维持神经系统结构完整性、抗癌以及维持细胞膜的稳定性和正常的通透性、增强机体免疫和抗氧化能力具有重要作用。
随着现有科技的进步,蛹虫草的人工栽培已经得到广泛推广,蛹虫草培养基的主要原料为大米,而在虫草子实体采摘后的废弃物即虫草培养基(虫草根及米饼)的处理方式大多是直接丢弃,不但处理不便,而且影响环保。据测定,虫草根及米饼中残留的菌丝含量很高,同样具有很高的营养价值,对于慢性支气管炎、高血压、高血脂、肾炎、感冒、肝炎、肿瘤及消除疲劳等均具有一定预防保健作用。若是直接丢弃掉此部分培养基,不仅增加生产成本,更为重要的是极大地浪费了资源。
魔芋,学名蒟蒻,又作磨芋,属天南星科多年生草本植物。魔芋低热、低脂、低糖,含有十六种氨基酸,十种矿物质微量元素和丰富的膳食纤维,对防治糖尿病,高血压有特效;对预防和治疗结肠癌、乳腺癌、肥胖症等亦有良好的效果,还可以防治多种肠胃消化系统的多种常见慢性疾病,中医认为魔芋性寒、辛,有毒;可活血化瘀,解毒消肿,宽肠通便,化痰软坚;主治降血压、降血糖、瘰疬痰核、损伤瘀肿、便秘腹痛、咽喉肿痛、牙龈肿痛等症。另外,魔芋还具有补钙、平衡盐分、洁胃、整肠、排毒、养颜、通脉、减肥、通便、开胃等作用。现代研究表明,魔芋中葡萄甘露聚糖的含量超过30%,具有填充胃肠,消除饥饿感,且热量极低的特性,可作为一种优质的添加剂使用。
发明内容
本发明的目的在于利用蛹虫草培养基提供一种特色健康的休闲食品,非油炸虫草锅巴及制备方法。
为达到上述目的,采用的技术方案为:
一种非油炸虫草锅巴,按质量份,由虫草培养基85-90%、魔芋粉0.1-0.3%、起酥油2-6%、淀粉5-8%和调味料1-3%,经空气炸锅制得。
上述虫草培养基是培养虫草后的米饼,经烘干后粉碎制得。
上述所述起酥油为橄榄油。
上述非油炸虫草锅巴的制备方法步骤是:
1)、取培养虫草后的米饼培养基,在60-85℃条件下烘干12-16小时,然后粉碎过100目筛得到虫草培养基粉原料;
2)、取步骤1)制得的虫草培养基粉原料,按比例加入魔芋粉、起酥油和淀粉,搅拌均匀即得锅巴原料;
3)、使用锅巴压片机,将步骤2)制得的锅巴原料制成具有一定造型的锅巴薄片;
4)、将步骤3)制得的锅巴薄片用200℃空气炸锅烹饪14-20分钟,使其薄片表面颜色变金黄,炸后质感脆硬为度,然后在锅巴表面均匀喷洒辛香调味料,静置冷却后包装即得非油炸虫草锅巴成品。
采用上述方案的有益效果为:本发明的加工制作步骤简单,却极富营养价值,将人工种植的蛹虫草采摘后的废弃物“变废为宝”,把蛹虫草中对人体有益的多种营养成分转移到了休闲食品中;同时,魔芋有帮助减肥的功效;此外,在制备过程中,无论是原料的混合搅拌、压片成型,还是薄片的炸制以及喷洒调味料等操作均极易实现机械化生产,不仅可以简化工序提高生产效率,而且可以保证产品达到统一的标准。蛹虫草培养基(虫草根及米饼)烘干后会散发出一种独特的清香可增进食欲,喷洒的调味料可满足各种口味消费者人群的需求,标准的锅巴造型令消费者食用起来相当方便,不会改变其原有的饮食习惯,炸制程度的掌控让锅巴的硬度适中口感舒适。由于摒弃了传统的油炸方式,改用空气炸制,因此大大降低了人们对食用油的摄入量,降低了多油食品对人体的健康风险。按本发明方法炸出的锅巴不但可作为饭桌上佳肴,亦可当作闲暇时的休闲小食品,而且长期食用更可强健身体,益寿延年。
具体实施方式
下面结合实施例及进一步介绍本发明,但本发明不仅限于下述实施例,可以预见本领域技术人员在结合现有技术的情况下,实施情况可能产生种种变化。
一种非油炸虫草锅巴,按质量份,由虫草培养基85-90%、魔芋粉0.1-0.3%、起酥油2-6%、淀粉5-8%和调味料1-3%,经空气炸锅制得。
上述虫草培养基是培养虫草后的米饼,含有大量的虫草根,经烘干后粉碎制得。上述所述起酥油为橄榄油。
上述非油炸虫草锅巴的制备方法步骤是:
1)、取培养虫草后的米饼培养基,在60-85℃条件下烘干12-16小时,然后粉碎过100目筛得到虫草培养基粉原料;
2)、取步骤1)制得的虫草培养基粉原料,按比例加入魔芋粉、起酥油和淀粉,搅拌均匀即得锅巴原料;
3)、使用锅巴压片机,将步骤2)制得的锅巴原料制成具有一定造型的锅巴薄片;
4)、将步骤3)制得的锅巴薄片用200℃空气炸锅烹饪14-20分钟,使其薄片表面颜色变金黄,炸后质感脆硬为度,然后在锅巴表面均匀喷洒辛香调味料,静置冷却后包装即得非油炸虫草锅巴成品。
上述辛香调味料为80-100目细粉,可粘附在锅巴表面,增加锅巴的口味和口感,使其色香味俱全增进食欲。
本发明的非油炸虫草锅巴制作工序简单,营养成分丰富、恒定,可最大限度地保留蛹虫草中多种对人体有益的成分,同时促进了对蛹虫草人工种植的二次加工利用,具有良好的经济前景,易于推广。
Claims (4)
1.一种非油炸虫草锅巴,按质量份比其特征是:由虫草培养基85-90%、魔芋粉0.1-0.3%、起酥油2-6%、淀粉5-8%和调味料1-3%,经空气炸锅制得。
2.根据权利要求1所述的非油炸虫草锅巴,其特征是:所述虫草培养基是培养虫草后的米饼,经烘干后粉碎制得。
3.根据权利要求1所述的非油炸虫草锅巴,其特征是:所述起酥油为橄榄油。
4.根据权利要求1所述的非油炸虫草锅巴的制备方法,其特征步骤是:
1)、取培养虫草后的米饼培养基,在60-85℃条件下烘干12-16小时,然后粉碎过100目筛得到虫草培养基粉原料;
2)、取步骤1)制得的虫草培养基粉原料,按比例加入魔芋粉、起酥油和淀粉,搅拌均匀即得锅巴原料;
3)、使用锅巴压片机,将步骤2)制得的锅巴原料制成具有一定造型的锅巴薄片;
4)、将步骤3)制得的锅巴薄片用200℃空气炸锅烹饪14-20分钟,使其薄片表面颜色变金黄,炸后质感脆硬为度,然后在锅巴表面均匀喷洒辛香调味料,静置冷却后包装即得非油炸虫草锅巴成品。
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