CN107156732A - 一种全紫薯汤圆的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种全紫薯汤圆的加工方法,包括以下步骤:准备、紫薯粉的制备、面团的制备、成品与冷冻,柠檬酸溶液浸泡紫薯可以使汤圆保留紫薯的原有色泽,添加剂的加入增加了汤圆的口感与筋道,还兼具抑菌与保鲜功效。有益效果为:本方法取材环保价廉,制作步骤简单易行,紫薯中富含的维生素A可以改善视力和皮肤的粘膜上皮细胞,维生素C 可使胶元蛋白正常合成,防治坏血病的发生,硒元素具有优良的抗癌性能,其成品具有清除自由基、预防与降低高血压的保健功效,为喜食汤圆的高血压人群提供了一种方便有效的降压食品,可以应用于工业生产,具有较高的经济与医疗价值。
Description
技术领域
本发明涉及食品加工领域,尤其是涉及一种全紫薯汤圆的加工方法。
技术背景
汤圆是由糯米粉等做的球形食品,一般有馅料,煮熟带汤吃,同时也是元宵节最具有特色的食物,“圆”意味着“团圆”“圆满”,因其寓意美好,因此是中国传统小吃的代表之一。随着人们生活水平的提高,汤圆已不仅是节日才品尝的食品,而且在平常生活中,汤圆也逐渐成为主食。但目前市场所售及人们所广为食用的汤圆大多是由糯米水磨成粉作为外皮包裹馅料搓圆而成,具有甜、鲜、滑、糯的风味,人们非常喜食,但因其营养结构单调,且含大量淀粉、糖分及油脂,热量很高,因此儿童、老年人和肠胃功能欠佳的人群不能多食。
紫薯又叫黑薯,薯肉呈紫色至深紫色,它除了具有普通红薯所富含的蛋白质、淀粉、果胶、纤维素、氨基酸、维生素及多种矿物质外,还富含硒元素和花青素。花青素是一种酚类化合物中的类黄酮类水溶性化合物,广泛存在于植物花瓣里、果实的组织中及茎叶的表面细胞与下表皮层等。花青素已知对100多种疾病有预防和治疗作用,它是目前发现的防治疾病、维护人类健康最直接、最有效、最安全的自由基清除剂,其清除自由基的能力是维生素C的20倍、维生素E的50倍,花青素具有小分子结构,是惟一能透过血脑屏障清除自由基保护大脑细胞的物质,同时能减少抗生素给人体带来的危害。在花青素天然的药用价值及当今社会强调食品保健功能的前提下,紫薯加工已经朝着营养保健品的方向发展,市场上出现诸多以紫薯为原料的优质健康食品。
关于汤圆加工的技术有很多方法,现有技术如授权公众号为CN 102972692 B的中国发明专利,公开了一种汤圆及其制备方法,该方法具有操作简单、取材天然等优点,然而其仅仅是数种食材的简单堆积,而且其汤圆口感没有得到改良,没有具备医疗保健功效。
发明内容
本方法的目的在于提供一种全紫薯汤圆的加工方法。该方法具有取材环保,原料价格低廉,制备简单,营养价值高等优点,而且具有预防与降低高血压、清除自由基等医疗与保健功效。
本发明针对背景技术中提到的问题,采取的技术方案为:一种全紫薯汤圆的加工方法,包括:准备、紫薯粉的制备、面团的制备、成品与冷冻,具体包括以下步骤:
准备:将新鲜紫薯去皮洗净后沥干,切成3-3.5mm薄片放入容器中,往容器中注入质量分数0.1-0.15%的柠檬酸溶液,以浸没紫薯薄片为宜,浸泡20-25分钟后取出以蒸馏水冲洗3-4次后放置于容器中,往容器中注入蒸馏水至淹没紫薯薄片,在0-5℃温度下浸泡24-30小时,柠檬酸溶液可以很好的保护紫薯的原有色泽;
紫薯粉的制备:将准备步骤后的紫薯薄片捞出沥干水后置于容器中,加入1.5-2倍的蒸馏水,淌入磨内碾磨成稀浆,采用二道磨,即砂轮磨和胶体磨,后过筛,筛目数为60-80目,筛上物重磨,将过筛后的稀浆,用滤布滤去部分水,使之成团,放入60-65℃的烘箱中干燥至恒重,粉碎,过80-100目筛,即为紫薯粉,碾磨过筛可以除去紫薯中的杂质;
面团的制备:取500-600份的紫薯粉加入煮锅中,加入1.5-2倍的蒸馏水,加入紫薯粉重量0.04-0.05‰的面粉处理剂,0.2-0.5‰的增稠剂,0.2-0.3‰的防腐剂,3-5%的活性多肽,1-2%的天然胶体,在搅拌条件下沸水煮4~5min煮成熟芡,取出稍冷却,将面团揉至细洁光滑有劲不粘手的状态,面粉处理剂可以防止面粉的氧化,防腐剂有抑菌、防腐的功效,增稠剂可以增加紫薯粉的持水性,天然胶体可以增加汤圆的稳定性与弹性,活性多肽起到血管紧张素转换酶抑制剂的作用,限制血管紧张素Ⅰ向血管紧张素Ⅱ的转化,从而起到预防与降低高血压的作用,该活性多肽的氨基酸序列为:SCASRCRARRCGYYVSVFYRGRCYCRCLRC;
成品:取28-32g备好的面团,揉成球形,用拇指按压成碗形,取14-16g馅料放入碗形面团,轻轻收紧封口搓成球形,然后放入盛有紫薯粉的容器使汤圆表面均匀沾上紫薯粉,即得汤圆成品,成型的汤圆呈圆球状,无渗液,无明显影斑,不露馅,大小均匀;
冷冻:将成型的汤圆迅速置于0~5℃温度下冷却5-10分钟,然后将汤圆放置于-18~-20℃的冰箱中冷冻23-23.5h,取出后置于23-25℃恒温箱内解冻1-0.5h,然后再放入-18~-20℃的冰箱中冷冻23-23.5h,取出后置于23-25℃恒温箱内解冻1-0.5h,如此反复冻融4-5次,最后将汤圆放置于-18~-20℃的冰箱中冷冻,反复融冻增强了汤圆的抗融冻能力与保鲜能力。
与现有技术相比,本发明的优点在于:1)紫薯取材廉价环保,营养均衡,紫薯中富含的维生素A可以改善视力和皮肤的粘膜上皮细胞,维生素C 可使胶元蛋白正常合成, 防治坏血病的发生,硒元素具有优良的抗癌性能;2)紫薯粉茨汁中富含的花青素是天然的自由基清除剂,能增强人体体质,食之对人体有较好的保健作用;3)活性多肽起到血管紧张素转换酶抑制剂的作用,限制血管紧张素Ⅰ向血管紧张素Ⅱ的转化,从而起到预防与降低高血压的作用,本发明方法为喜食汤圆的高血压人群提供了一种方便有效的降压食品。
具体实施方式
下面通过实施例对本发明方案作进一步说明:
实施例1:
一种全紫薯汤圆的加工方法,包括:准备、紫薯粉的制备、面团的制备、成品与冷冻,具体包括以下步骤:
1)准备:将新鲜紫薯去皮洗净后沥干,切成3mm薄片放入容器中,往容器中注入质量分数0.1%的柠檬酸溶液,以浸没紫薯薄片为宜,浸泡20分钟后取出以蒸馏水冲洗3次后放置于容器中,往容器中注入蒸馏水至淹没紫薯薄片,在5℃温度下浸泡24小时,柠檬酸溶液可以很好的保护紫薯的原有色泽;
2)紫薯粉的制备:将步骤1后的紫薯薄片捞出沥干水后置于容器中,加入1.5倍的蒸馏水,淌入磨内碾磨成稀浆,采用二道磨,即砂轮磨和胶体磨,后过筛,筛目数为60目,筛上物重磨,将过筛后的稀浆,用滤布滤去部分水,使之成团,放入60℃的烘箱中干燥至恒重,粉碎,过80目筛,即为紫薯粉,碾磨过筛可以除去紫薯中的杂质;
3)面团的制备:取500份的紫薯粉加入煮锅中,加入1.5倍的蒸馏水,加入紫薯粉重量0.04‰的面粉处理剂,0.2‰的增稠剂,0.2‰的防腐剂,3%的活性多肽,1%的天然胶体,在搅拌条件下沸水煮4min煮成熟芡,取出稍冷却,将面团揉至细洁光滑有劲不粘手的状态,活性多肽起到血管紧张素转换酶抑制剂的作用,限制血管紧张素Ⅰ向血管紧张素Ⅱ的转化,从而起到预防与降低高血压的作用;
4)成品:取28g备好的面团,揉成球形,用拇指按压成碗形,取14g黑芝麻味馅料放入碗形面团,轻轻收紧封口搓成球形,然后放入盛有紫薯粉的容器使汤圆表面均匀沾上紫薯粉,即得汤圆成品,成型的汤圆呈圆球状,无渗液,无明显影斑,不露馅,大小均匀;
5)冷冻:将成型的汤圆迅速置于2℃温度下冷却5分钟,然后将汤圆放置于-18℃的冰箱中冷冻23h,取出后置于23℃恒温箱内解冻1h,然后再放入-18℃的冰箱中冷冻23h,取出后置于23℃恒温箱内解冻1h,如此反复冻融4次,最后将汤圆放置于-18℃的冰箱中冷冻,反复融冻增强了汤圆的抗融冻能力与保鲜能力。
实施例2:
一种全紫薯汤圆的加工方法,包括:准备、紫薯粉的制备、面团的制备、成品与冷冻,具体包括以下步骤:
1)准备:将新鲜紫薯去皮洗净后沥干,切成3.5mm薄片放入容器中,往容器中注入质量分数0.15%的柠檬酸溶液,以浸没紫薯薄片为宜,浸泡25分钟后取出以蒸馏水冲洗4次后放置于容器中,往容器中注入蒸馏水至淹没紫薯薄片,在4℃温度下浸泡26小时,柠檬酸溶液可以很好的保护紫薯的原有色泽;
2)紫薯粉的制备:将步骤1后的紫薯薄片捞出沥干水后置于容器中,加入2倍的蒸馏水,淌入磨内碾磨成稀浆,采用二道磨,即砂轮磨和胶体磨,后过筛,筛目数为80目,筛上物重磨,将过筛后的稀浆,用滤布滤去部分水,使之成团,放入65℃的烘箱中干燥至恒重,粉碎,过80目筛,即为紫薯粉,碾磨过筛可以除去紫薯中的杂质;
3)面团的制备:取600份的紫薯粉加入煮锅中,加入2倍的蒸馏水,加入紫薯粉重量0.05‰的面粉处理剂,0.4‰的增稠剂,0.3‰的防腐剂,4%的活性多肽,2%的天然胶体,在搅拌条件下沸水煮5min煮成熟芡,取出稍冷却,将面团揉至细洁光滑有劲不粘手的状态,活性多肽起到血管紧张素转换酶抑制剂的作用,限制血管紧张素Ⅰ向血管紧张素Ⅱ的转化,从而起到预防与降低高血压的作用;
4)成品:取32g备好的面团,揉成球形,用拇指按压成碗形,取15g枣泥馅料放入碗形面团,轻轻收紧封口搓成球形,然后放入盛有紫薯粉的容器使汤圆表面均匀沾上紫薯粉,即得汤圆成品,成型的汤圆呈圆球状,无渗液,无明显影斑,不露馅,大小均匀;
5)冷冻:将成型的汤圆迅速置于5℃温度下冷却10分钟,然后将汤圆放置于-20℃的冰箱中冷冻23.5h,取出后置于25℃恒温箱内解冻0.5h,然后再放入-20℃的冰箱中冷冻23.5h,取出后置于25℃恒温箱内解冻0.5h,如此反复冻融5次,最后将汤圆放置于-20℃的冰箱中冷冻,反复融冻增强了汤圆的抗融冻能力与保鲜能力。
实施例3:
一种全紫薯汤圆的加工方法,包括:准备、紫薯粉的制备、面团的制备、成品与冷冻,具体包括以下步骤:
1)准备:将新鲜紫薯去皮洗净后沥干,切成3mm薄片放入容器中,往容器中注入质量分数0.15%的柠檬酸溶液,以浸没紫薯薄片为宜,浸泡20分钟后取出以蒸馏水冲洗4次后放置于容器中,往容器中注入蒸馏水至淹没紫薯薄片,在2℃温度下浸泡30小时,柠檬酸溶液可以很好的保护紫薯的原有色泽;
2)紫薯粉的制备:将步骤1后的紫薯薄片捞出沥干水后置于容器中,加入2倍的蒸馏水,淌入磨内碾磨成稀浆,采用二道磨,即砂轮磨和胶体磨,后过筛,筛目数为80目,筛上物重磨,将过筛后的稀浆,用滤布滤去部分水,使之成团,放入60℃的烘箱中干燥至恒重,粉碎,过100目筛,即为紫薯粉,碾磨过筛可以除去紫薯中的杂质;
3)面团的制备:取500份的紫薯粉加入煮锅中,加入2倍的蒸馏水,加入紫薯粉重量0.05‰的面粉处理剂,0.5‰的增稠剂,0.3‰的防腐剂,5%的活性多肽,1%的天然胶体,在搅拌条件下沸水煮5min煮成熟芡,取出稍冷却,将面团揉至细洁光滑有劲不粘手的状态,活性多肽起到血管紧张素转换酶抑制剂的作用,限制血管紧张素Ⅰ向血管紧张素Ⅱ的转化,从而起到预防与降低高血压的作用;
4)成品:取30g备好的面团,揉成球形,用拇指按压成碗形,取15g莲蓉馅料放入碗形面团,轻轻收紧封口搓成球形,然后放入盛有紫薯粉的容器使汤圆表面均匀沾上紫薯粉,即得汤圆成品,成型的汤圆呈圆球状,无渗液,无明显影斑,不露馅,大小均匀;
5)冷冻:将成型的汤圆迅速置于2℃温度下冷却10分钟,然后将汤圆放置于-20℃的冰箱中冷冻23h,取出后置于25℃恒温箱内解冻1h,然后再放入-20℃的冰箱中冷冻23h,取出后置于25℃恒温箱内解冻1h,如此反复冻融5次,最后将汤圆放置于-20℃的冰箱中冷冻,反复融冻增强了汤圆的抗融冻能力与保鲜能力。
本发明的操作步骤中的常规操作为本领域技术人员所熟知,在此不进行赘述。
以上所述的实施例对本发明的技术方案进行了详细说明,应理解的是以上所述仅为本发明的具体实施例,并不用于限制本发明,凡在本发明的原则范围内所做的任何修改、补充或类似方式替代等,均应包含在本发明的保护范围之内。
SEQUENCE LISTING
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Claims (8)
1.一种全紫薯汤圆的加工方法,其特征在于:所述的生产过程包括:准备、紫薯粉的制备、面团的制备、成品与冷冻,具体包括以下步骤:
1)准备:将新鲜紫薯去皮洗净后沥干切片浸泡待用;
2)紫薯粉的制备:将步骤1后的紫薯薄片捞出沥干水后碾磨后烘干粉碎制得紫薯粉;
3)面团的制备:按配方制备汤圆所用面团;
4)成品:制取汤圆成品;
5)冷冻:将汤圆成品经反复融冻后进行冷冻保存。
2.根据权利要求1所述的一种全紫薯汤圆的加工方法,其特征在于:所述的步骤1中紫薯薄片的厚度为3-3.5mm,柠檬酸溶液的质量分数为0.1-0.15%,浸泡紫薯薄片的时间为20-25分钟,以蒸馏水冲洗3-4次后,用蒸馏水在0-5℃温度下浸泡时间为24-30小时。
3.根据权利要求1所述的一种全紫薯汤圆的加工方法,其特征在于:所述的步骤3中所加入的活性多肽的氨基酸序列为:SCASRCRARRCGYYVSVFYRGRCYCRCLRC。
4.根据权利要求1所述的一种全紫薯汤圆的加工方法,其特征在于:所述的步骤2中所加入蒸馏水的重量是紫薯薄片重量的1.5-2倍,所用的磨为砂轮磨合胶体磨,碾磨后过筛的目数为60-80目,烘箱温度为60-65℃,粉碎过筛的目数为80-100目。
5.根据权利要求1所述的一种全紫薯汤圆的加工方法,其特征在于:所述的步骤3中紫薯粉的重量为500-600份,煮锅中所加入的蒸馏水的重量是紫薯粉重量的1.5-2倍,面粉处理剂的重量为0.04-0.05‰,增稠剂为0.2-0.5‰,防腐剂为0.2-0.3‰,活性多肽为3-5%,天然胶体为1-2%,沸水煮4-5分钟。
6.根据权利要求1所述的一种全紫薯汤圆的加工方法,其特征在于:所述的步骤3中的面粉处理剂为L-半胱氨酸盐酸盐,增稠剂为黄原胶、羧甲基纤维素钠、海藻酸钠中的一种或几种混合物,防腐剂为丙酸钠盐、黄梨酸、单辛酸甘油酯中的一种或几种混合物,天然胶体为魔芋胶、瓜尔豆胶的一种或混合物。
7.根据权利要求1所述的一种全紫薯汤圆的加工方法,其特征在于:所述的步骤4中所取用面团的重量为28-32g,馅料的质量为14-16g。
8.根据权利要求1所述的一种全紫薯汤圆的加工方法,其特征在于:所述的步骤5中先将汤圆置于0-5℃温度下冷却5-10分钟,然后置于-18~-20℃的冰箱中冷冻23-23.5h,取出后置于23-25℃恒温箱内解冻1-0.5h,然后置于-18~-20℃的冰箱中冷冻23-23.5h,如此反复冻融4-5次,最后置于-18~-20℃温度下冷冻保存。
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