CN107279963A - 一种适用于婴幼儿食用的粉丝 - Google Patents
一种适用于婴幼儿食用的粉丝 Download PDFInfo
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Abstract
本发明涉及粉丝加工技术领域，公开了一种适用于婴幼儿食用的粉丝，按照重量份计由以下成分制成：糙米30‑35份、薏米20‑25份、绿豆18‑20份、莲藕15‑18份、山药10‑12份、冬瓜6‑8份、麦芽4‑6份、苹果3.0‑4.0份、西红柿2.0‑3.0份、木瓜1.5‑2.0份、营养强化剂0.15‑0.20份、天然防腐剂0.10‑0.15份、饮用水若干份，针对婴幼儿人群胃肠功能尚未发育完善，本发明使用糙米和薏米中富含的淀粉、蛋白质、多种维生素及人体所需的多种氨基酸、维他命、矿物质与膳食纤维，使用莲藕、山药、麦芽作为添加剂，一方面能提高粉丝的强度，不使用任何有害添加剂，另一方面具有极好保健作用。
Description
技术领域
本发明属于粉丝加工技术领域，具体涉及一种适用于婴幼儿食用的粉丝。
背景技术
粉丝是中国常见的食品之一，往往又叫做粉条丝、冬粉（主要在台湾），日本称春雨，朝鲜半岛称唐面，越南称面。最好的粉丝是以绿豆制成，也可由玉米淀粉或者地瓜淀粉制作，但品质不如绿豆粉丝，因绿豆中的直链淀粉最多，煮时不易烂，口感最为滑腻。类似细面条状，干燥后贩卖，食用前最好先泡水让它柔软，粉丝的直径一般在0.5毫米左右，这也是它有“丝”之名的由来。在中国，最著名的粉丝是龙口粉丝。
粉丝本身没有多少鲜味，但它的吸附能力很强，和其他各类肉菜搭配，都能做出很好的味道，所以，长期以来，一直受到人们的喜爱，尤其是生长发育中的儿童。但是由于其消化性差，食用不当后会产生胀气等问题，不能给婴幼儿食用。
发明内容
本发明的目的是针对现有的问题，提供了一种适用于婴幼儿食用的粉丝，针对婴幼儿人群，通过调配原料和加工工艺，增添了粉丝的营养价值以及提高了消化性。
本发明是通过以下技术方案实现的：
一种适用于婴幼儿食用的粉丝，按照重量份计由以下成分制成：糙米30-35份、薏米20-25份、绿豆18-20份、莲藕15-18份、山药10-12份、冬瓜6-8份、麦芽4-6份、苹果3.0-4.0份、西红柿2.0-3.0份、木瓜1.5-2.0份、营养强化剂0.15-0.20份、天然防腐剂0.10-0.15份、饮用水若干份，其加工工艺包括以下步骤：
（1）将糙米、薏米和绿豆清洗浸泡2-3小时，取出沥干水分进行磨浆，过300-350目筛，得到粗米乳，在1200-1500转/分钟下旋转分离5-10分钟，静置沉降3-4小时，分离上澄清液和沉淀物，将上澄清液继续在相同转数下旋转分离3-5分钟，将两次得到的沉淀物合并，进一步风干至粉末状；
（2）将莲藕、山药、冬瓜去皮切成小丁，与麦芽一起放入锅中，加入200-300倍重量倍的水，大火加热10-15分钟后，转小火熬煮2-3小时，期间不断搅拌，得到粘稠液，将苹果、西红柿、木瓜进行榨汁，向得到的水果汁中加入天然防腐剂，向粘稠液中加入2-3倍体积的50-60℃的水稀释，冷却后加入水果汁、食品添加剂和营养强化剂；
（3）将步骤（2）中得到的混合稀释液与步骤（1）中粉末混合搅拌后添加到和面机中，按照调制的面团含水量为35-40%的量加入饮用水，得到的面团在常温下放置1-2小时后，放入粉条成型机中，出粉后使用蒸汽加热10-15秒，立即降温至5-10℃后，放入3-5℃下预冷1-2小时，再置于零下10-零下8℃下冷冻5-8小时，取出恢复至室温后，切割成8-10厘米的长度，在50-60℃烘箱中烘干至恒重，即可进行包装。
作为对上述方案的进一步描述，所述营养强化剂按照质量百分比计含有以下成分：赖氨酸占10-15%、苏氨酸占15-20%、苯丙氨酸占18-20%、色氨酸占20-25%、维生素A占5-8%、维生素C占4-7%、维生素D占3-5%、DHA占0.5-1.0% 、AA占0.3-0.5%、剩余为钙。
作为对上述方案的进一步描述，所述天然防腐剂按照质量百分比计含有以下成分：果胶分解物占50-60%、琼脂低聚糖占15-20%、茶多酚占5-8%、聚赖氨酸占3-5%、剩余为蜂胶。
本发明相比现有技术具有以下优点：为了解决现有的粉丝由于其消化性差，食用不当后会产生胀气，不能给婴幼儿食用的问题，本发明提供了一种适用于婴幼儿食用的粉丝，针对婴幼儿人群胃肠功能尚未发育完善，使用糙米和薏米中富含的淀粉、蛋白质、多种维生素及人体所需的多种氨基酸、维他命、矿物质与膳食纤维，使用莲藕、山药、麦芽作为添加剂，一方面能提高粉丝的强度，不使用任何有害添加剂，另一方面具有极好保健作用。
具体实施方式
下面结合具体实施例对本发明做进一步说明。
实施例1
一种适用于婴幼儿食用的粉丝，按照重量份计由以下成分制成：糙米30份、薏米20份、绿豆18份、莲藕15份、山药10份、冬瓜6份、麦芽4份、苹果3.0份、西红柿2.0份、木瓜1.5份、营养强化剂0.15份、天然防腐剂0.10份、饮用水若干份，其加工工艺包括以下步骤：
（1）将糙米、薏米和绿豆清洗浸泡2小时，取出沥干水分进行磨浆，过300目筛，得到粗米乳，在1200转/分钟下旋转分离5分钟，静置沉降3小时，分离上澄清液和沉淀物，将上澄清液继续在相同转数下旋转分离3分钟，将两次得到的沉淀物合并，进一步风干至粉末状；
（2）将莲藕、山药、冬瓜去皮切成小丁，与麦芽一起放入锅中，加入200倍重量倍的水，大火加热10分钟后，转小火熬煮2小时，期间不断搅拌，得到粘稠液，将苹果、西红柿、木瓜进行榨汁，向得到的水果汁中加入天然防腐剂，向粘稠液中加入2倍体积的50℃的水稀释，冷却后加入水果汁、食品添加剂和营养强化剂；
（3）将步骤（2）中得到的混合稀释液与步骤（1）中粉末混合搅拌后添加到和面机中，按照调制的面团含水量为35%的量加入饮用水，得到的面团在常温下放置1小时后，放入粉条成型机中，出粉后使用蒸汽加热10秒，立即降温至5℃后，放入3℃下预冷1小时，再置于零下10℃下冷冻5小时，取出恢复至室温后，切割成8厘米的长度，在50℃烘箱中烘干至恒重，即可进行包装。
作为对上述方案的进一步描述，所述营养强化剂按照质量百分比计含有以下成分：赖氨酸占10%、苏氨酸占15%、苯丙氨酸占18%、色氨酸占20%、维生素A占5%、维生素C占4%、维生素D占3%、DHA占0.5% 、AA占0.3%、剩余为钙。
作为对上述方案的进一步描述，所述天然防腐剂按照质量百分比计含有以下成分：果胶分解物占50%、琼脂低聚糖占15%、茶多酚占5%、聚赖氨酸占3%、剩余为蜂胶。
实施例2
一种适用于婴幼儿食用的粉丝，按照重量份计由以下成分制成：糙米32份、薏米22份、绿豆19份、莲藕16份、山药11份、冬瓜7份、麦芽5份、苹果3.5份、西红柿2.5份、木瓜1.8份、营养强化剂0.18份、天然防腐剂0.12份、饮用水若干份，其加工工艺包括以下步骤：
（1）将糙米、薏米和绿豆清洗浸泡2.5小时，取出沥干水分进行磨浆，过320目筛，得到粗米乳，在1300转/分钟下旋转分离8分钟，静置沉降3.5小时，分离上澄清液和沉淀物，将上澄清液继续在相同转数下旋转分离4分钟，将两次得到的沉淀物合并，进一步风干至粉末状；
（2）将莲藕、山药、冬瓜去皮切成小丁，与麦芽一起放入锅中，加入250倍重量倍的水，大火加热12分钟后，转小火熬煮2.5小时，期间不断搅拌，得到粘稠液，将苹果、西红柿、木瓜进行榨汁，向得到的水果汁中加入天然防腐剂，向粘稠液中加入2.5倍体积的55℃的水稀释，冷却后加入水果汁、食品添加剂和营养强化剂；
（3）将步骤（2）中得到的混合稀释液与步骤（1）中粉末混合搅拌后添加到和面机中，按照调制的面团含水量为38%的量加入饮用水，得到的面团在常温下放置1.5小时后，放入粉条成型机中，出粉后使用蒸汽加热12秒，立即降温至8℃后，放入4℃下预冷1.5小时，再置于零下9℃下冷冻6小时，取出恢复至室温后，切割成9厘米的长度，在55℃烘箱中烘干至恒重，即可进行包装。
作为对上述方案的进一步描述，所述营养强化剂按照质量百分比计含有以下成分：赖氨酸占12%、苏氨酸占18%、苯丙氨酸占19%、色氨酸占22%、维生素A占6%、维生素C占5%、维生素D占4%、DHA占0.8% 、AA占0.4%、剩余为钙。
作为对上述方案的进一步描述，所述天然防腐剂按照质量百分比计含有以下成分：果胶分解物占55%、琼脂低聚糖占18%、茶多酚占6%、聚赖氨酸占4%、剩余为蜂胶。
实施例3
一种适用于婴幼儿食用的粉丝，按照重量份计由以下成分制成：糙米35份、薏米25份、绿豆20份、莲藕18份、山药12份、冬瓜8份、麦芽6份、苹果4.0份、西红柿3.0份、木瓜2.0份、营养强化剂0.20份、天然防腐剂0.15份、饮用水若干份，其加工工艺包括以下步骤：
（1）将糙米、薏米和绿豆清洗浸泡3小时，取出沥干水分进行磨浆，过350目筛，得到粗米乳，在1500转/分钟下旋转分离10分钟，静置沉降4小时，分离上澄清液和沉淀物，将上澄清液继续在相同转数下旋转分离5分钟，将两次得到的沉淀物合并，进一步风干至粉末状；
（2）将莲藕、山药、冬瓜去皮切成小丁，与麦芽一起放入锅中，加入300倍重量倍的水，大火加热15分钟后，转小火熬煮3小时，期间不断搅拌，得到粘稠液，将苹果、西红柿、木瓜进行榨汁，向得到的水果汁中加入天然防腐剂，向粘稠液中加入3倍体积的60℃的水稀释，冷却后加入水果汁、食品添加剂和营养强化剂；
（3）将步骤（2）中得到的混合稀释液与步骤（1）中粉末混合搅拌后添加到和面机中，按照调制的面团含水量为40%的量加入饮用水，得到的面团在常温下放置2小时后，放入粉条成型机中，出粉后使用蒸汽加热15秒，立即降温至10℃后，放入5℃下预冷2小时，再置于零下8℃下冷冻8小时，取出恢复至室温后，切割成10厘米的长度，在60℃烘箱中烘干至恒重，即可进行包装。
作为对上述方案的进一步描述，所述营养强化剂按照质量百分比计含有以下成分：赖氨酸占15%、苏氨酸占20%、苯丙氨酸占20%、色氨酸占25%、维生素A占8%、维生素C占7%、维生素D占5%、DHA占1.0% 、AA占0.5%、剩余为钙。
作为对上述方案的进一步描述，所述天然防腐剂按照质量百分比计含有以下成分：果胶分解物占60%、琼脂低聚糖占20%、茶多酚占8%、聚赖氨酸占5%、剩余为蜂胶。
对比例1
与实施例1的区别仅在于，使用红薯代替实施例中的糙米和薏米，其余保持不变。
对比例2
与实施例2的区别仅在于，省略原料中的莲藕、山药、冬瓜、麦芽，其余保持不变。
对比例3
与实施例3的区别仅在于，省略步骤中的苹果、西红柿、木瓜，其余保持不变。
对比试验
分别使用实施例1-3和对比例1-3的方法加工制作粉丝，同时以现有的红薯粉丝作为对照，将各组得到的产品给10个月至6周范围内的50位婴幼儿食用，跟踪反映情况，将结果记录如下表所示：
通过比较可知：本发明适用于婴幼儿食用的粉丝，有助于婴幼儿的消化，能够提高食量，增进体能。
Claims (3)
1.一种适用于婴幼儿食用的粉丝，其特征在于，按照重量份计由以下成分制成：糙米30-35份、薏米20-25份、绿豆18-20份、莲藕15-18份、山药10-12份、冬瓜6-8份、麦芽4-6份、苹果3.0-4.0份、西红柿2.0-3.0份、木瓜1.5-2.0份、营养强化剂0.15-0.20份、天然防腐剂0.10-0.15份、饮用水若干份，其加工工艺包括以下步骤：
（1）将糙米、薏米和绿豆清洗浸泡2-3小时，取出沥干水分进行磨浆，过300-350目筛，得到粗米乳，在1200-1500转/分钟下旋转分离5-10分钟，静置沉降3-4小时，分离上澄清液和沉淀物，将上澄清液继续在相同转数下旋转分离3-5分钟，将两次得到的沉淀物合并，进一步风干至粉末状；
（2）将莲藕、山药、冬瓜去皮切成小丁，与麦芽一起放入锅中，加入200-300倍重量倍的水，大火加热10-15分钟后，转小火熬煮2-3小时，期间不断搅拌，得到粘稠液，将苹果、西红柿、木瓜进行榨汁，向得到的水果汁中加入天然防腐剂，向粘稠液中加入2-3倍体积的50-60℃的水稀释，冷却后加入水果汁、食品添加剂和营养强化剂；
（3）将步骤（2）中得到的混合稀释液与步骤（1）中粉末混合搅拌后添加到和面机中，按照调制的面团含水量为35-40%的量加入饮用水，得到的面团在常温下放置1-2小时后，放入粉条成型机中，出粉后使用蒸汽加热10-15秒，立即降温至5-10℃后，放入3-5℃下预冷1-2小时，再置于零下10-零下8℃下冷冻5-8小时，取出恢复至室温后，切割成8-10厘米的长度，在50-60℃烘箱中烘干至恒重，即可进行包装。
2. 如权利要求1所述一种适用于婴幼儿食用的粉丝，其特征在于，所述营养强化剂按照质量百分比计含有以下成分：赖氨酸占10-15%、苏氨酸占15-20%、苯丙氨酸占18-20%、色氨酸占20-25%、维生素A占5-8%、维生素C占4-7%、维生素D占3-5%、DHA占0.5-1.0% 、AA占0.3-0.5%、剩余为钙。
3.如权利要求1所述一种适用于婴幼儿食用的粉丝，其特征在于，所述天然防腐剂按照质量百分比计含有以下成分：果胶分解物占50-60%、琼脂低聚糖占15-20%、茶多酚占5-8%、聚赖氨酸占3-5%、剩余为蜂胶。
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Application publication date: 20171024 |