CN107518344A - 一种美味莲藕条 - Google Patents
一种美味莲藕条 Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种美味莲藕条，涉及食品加工技术领域，其成分包括：莲藕、棕榈油、马铃薯淀粉、黑芝麻、白芝麻、麦芽糖醇、氯化钠、碳酸氢二钠、牛奶、脱氢乙酸钠、山梨酸钾、丙二醇脂肪酸酯、鲜鸡蛋、蜂蜜、食品保持剂、食用色素、链子、红豆、西红柿、青辣椒、苏打粉、食用酒精、可可粉、蜂蜜、去离子水；本发明制备的美味莲藕条味美香甜、富含淀粉、蛋白质、维生素B、维生素C、脂肪、碳水化合物及钙、磷、铁等多种矿物质，且容易吸收，适合儿童和老人食用，可随时食用补充身体需要营养成分，食用安全，健康，不含有防腐剂等；且丰富莲藕食用方式，可以开发莲藕加工方式，丰富食用用途，增加利润价值。
Description
技术领域：
本发明涉及食品加工制备技术领域，具体涉及一种美味莲藕条。
背景技术：
藕，属莲科植物。藕微甜而脆，可生食也可煮食，是常用餐菜之一。藕也是药用价值相当高的植物，它的根叶、花须果实皆是宝，都可滋补入药。用藕制成粉，能消食止泻，开胃清热，滋补养性，预防内出血，是妇孺童妪、体弱多病者上好的流质食品和滋补佳珍。藕含丰富的维他命C及矿物质，具有药效，有益于心脏，有促进新陈代谢、防止皮肤粗糙的效果。在我国的江苏、安徽、湖北、山东、河南、河北等地均有种植。藕又称莲藕，因其地下茎色白故也名白。
莲的地下茎叫藕，睡莲科植物，水生类蔬菜，形状肥大有节，内有管状小孔，分为红花藕、白花藕、麻花藕。红花藕瘦长，外皮褐黄色、粗糙，水分少，不脆嫩；白花藕肥大，外表细嫩光滑，呈银白色，肉质脆嫩多汁，甜味浓郁；麻花藕粉红色，外表粗糙，含淀粉多。
莲藕，富含淀粉、蛋白质、维生素B、维生素C、脂肪、碳水化合物及钙、磷、铁等多种矿物质，肉质肥嫩，白净滚圆，口感甜脆。
藕有如此丰富使用价值，除了炒菜食用和藕粉类冲调外，本发明制备一种美味莲藕条，方便使用，老人儿童均可。
发明内容：
本发明所要解决的技术问题在于提供一种美味莲藕条，多种营养，食用容易吸收，味道香甜，迎合儿童及老人口味，方便使用，除了三餐之外，可随时食用的休闲零食美味莲藕条。
本发明所要解决的技术问题采用以下技术方案来实现：
一种美味莲藕条，包括以下份数的原料：
莲藕6-100份、棕榈油1-13份、马铃薯淀粉5-10份、黑芝麻0.5-4份、白芝麻0.5-5份、麦芽糖醇0.5-5份、氯化钠0.1-1份、碳酸氢二钠0.1-0.4份、牛奶1-6份、脱氢乙酸钠0.2-4份、山梨酸钾0.1-0.5份、丙二醇脂肪酸酯0.1-0.3份、鲜鸡蛋1-4份、蜂蜜0.1-2份、食品保持剂0.1-0.6份、食用色素0.5-2份、链子0.1-2份、红豆1-5份、西红柿0.5-2份、青辣椒0.2-2份、苏打粉0.01-0.5份、食用酒精0.1-0.5份、可可粉0.5-5份、蜂蜜1-3份、去离子水1-20份。
其中所述食品保持剂包括：山梨糖醇液1-5份、单双硬脂酸甘油酯0.1-3份、山梨醇酐单硬脂肪酸0.1-0.8份、丙二醇脂肪酸酯0.2-0.9份、羟丙基淀粉0.2-0.8份、小麦淀粉0.1-0.5份、焦磷酸二氢二钠0.01-0.6份、聚甘油脂肪酸酯0.2-2份、碳酸氢钠0.05-0.1份、柠檬酸0.01-0.3份、去离子水0.1-0.5份；其制备方法为：将羟丙基淀粉0.2-0.8份、小麦淀粉0.1-0.5份加入去离子水0.1-0.5份，充分溶解均匀，后室温静置1-4h，沉淀后缓慢倒去上层澄清液，后将山梨糖醇液1-5份、单双硬脂酸甘油酯0.1-3份、山梨醇酐单硬脂肪酸0.1-0.8份、丙二醇脂肪酸酯0.2-0.9份、焦磷酸二氢二钠0.01-0.6份、聚甘油脂肪酸酯0.2-2份、碳酸氢钠0.05-0.1份、柠檬酸0.01-0.3份加入沉淀中，并搅拌混合均匀即得食品保持剂，食品保持剂放置混合容器中，保鲜膜封口待用即可。
优选的，其制备方法如下：
(1)选取优质莲藕1-100份，清洗表面除去泥土灰尘，后去皮；
(2)后将莲藕放置粉碎机中，粉碎成泥状；
(3)向莲藕泥中加入棕榈油1-10份、马铃薯淀粉5-10份、黑芝麻0.5-4份、白芝麻0.5-5份、麦芽糖醇0.5-5份、氯化钠0.1-1份、碳酸氢二钠0.1-0.4份、牛奶1-6份、脱氢乙酸钠0.2-4份、去离子水1-10份，充分混合均匀得到莲藕混合泥；
(4)将混合泥整合完整后切成宽0.2-1.0cm、长2.5-3.5cm、厚0.2-1cm的莲藕条，后在莲藕条四周表面再涂刷一层棕榈油；
(5)将步骤4的莲藕条放入烤箱中，在条件为上火160-200℃，下火100-130℃，烘烤时间15-40min直至藕条黄亮、味道奶香；
(6)后将链子0.1-2份、红豆1-5份清洗干净投入粉碎机中，粉碎成粉末，后将粉末加入去离子水，再加入山梨酸钾0.1-0.5份、丙二醇脂肪酸酯0.1-0.3份、鲜鸡蛋1-4份、蜂蜜0.1-2份、食品保持剂0.1-0.6份、食用色素0.5-2份、可可粉0.5-5份制备成粘稠溶液；
(7)后将粘稠溶液涂抹在步骤5中烘烤后的莲藕条表面，再放置在烤箱中，在条件为上火120-160℃，下火100-130℃，烘烤时间5-15min至表面熟、香即可；
(8)将西红柿05-2份、或青辣椒0.2-2份切碎成0.5-1cm长、宽0.2-0.5cm条状、后浸在苏打粉去离子水溶液中，后浸在食用酒精、蜂蜜中5-10min，用锡箔纸包装后在火焰上烧2-10min，待锡箔纸微热，拆开将西红柿或青辣椒条黏贴在步骤7莲藕条一面上即可，美味莲藕条制备完成。
其中西红柿和青辣椒处理方式，可以处理青辣椒辣味，处理之后青辣椒香甜，无异味。
本发明的有益效果是：本发明制备的美味莲藕条味美香甜、富含丰富维生素，且容易吸收，适合儿童和老人食用，富含淀粉、蛋白质、维生素B、维生素C、脂肪、碳水化合物及钙、磷、铁等多种矿物质；可随时食用补充身体需要营养成分，食用安全，健康，不含有防腐剂等；且丰富莲藕食用方式，可以开发莲藕加工方式，丰富食用用途，增加利润价值。
具体实施方式：
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例1：
一种美味莲藕条，包括以下份数的原料：
莲藕88份、棕榈油13份、马铃薯淀粉10份、黑芝麻4份、白芝麻5份、麦芽糖醇5份、氯化钠1份、碳酸氢二钠0.1份、牛奶5份、脱氢乙酸钠1份、山梨酸钾0.4份、丙二醇脂肪酸酯0.2份、鲜鸡蛋3份、食品保持剂0.6份、食用色素2份、链子2份、红豆3份、西红柿1份、青辣椒0.2份、苏打粉0.2份、食用酒精0.4份、可可粉1份、蜂蜜3份、去离子水10份。
其中所述食品保持剂包括：山梨糖醇液1份、单双硬脂酸甘油酯0.1份、山梨醇酐单硬脂肪酸0.3份、丙二醇脂肪酸酯0.6份、羟丙基淀粉0.4份、小麦淀粉0.5份、焦磷酸二氢二钠0.4份、聚甘油脂肪酸酯0.2份、碳酸氢钠0.05份、柠檬酸0.05份、去离子水0.3份；其制备方法为：将羟丙基淀粉0.4份、小麦淀粉0.5份加入去离子水0.3份，充分溶解均匀，后室温静置3h，沉淀后缓慢倒去上层澄清液，后将山梨糖醇液1份、单双硬脂酸甘油酯0.1份、山梨醇酐单硬脂肪酸0.3份、丙二醇脂肪酸酯0.6份、焦磷酸二氢二钠0.4份、聚甘油脂肪酸酯0.2份、碳酸氢钠0.051份、柠檬酸0.05份加入沉淀中，并搅拌混合均匀即得食品保持剂，稳定剂放置混合容器中，保鲜膜封口待用即可。
优选的，其制备方法如下：
(1)选取优质莲藕88份，清洗表面除去泥土灰尘，后去皮；
(2)后将莲藕放置粉碎机中，粉碎成泥状；
(3)向莲藕泥中加入棕榈油12份、马铃薯淀粉10份、黑芝麻4份、白芝麻5份、麦芽糖醇5份、氯化钠1份、碳酸氢二钠0.1份、牛奶5份、脱氢乙酸钠1份、去离子水10份，充分混合均匀得到莲藕混合泥；
(4)将混合泥整合完整后切成宽0.5-1.0cm、长2.5-3.0cm、厚0.5-0.8cm的莲藕条，后在莲藕条四周表面再涂刷一层棕榈油；
(5)将步骤4的莲藕条放入烤箱中，在条件为上火160℃，下火120℃，烘烤时间30min直至藕条黄亮、味道奶香；
(6)后将链子2份、红豆3份清洗干净投入粉碎机中，粉碎成粉末，后将粉末加入去离子水，再加入山梨酸钾0.4份、丙二醇脂肪酸酯0.2份、鲜鸡蛋3份、蜂蜜1份、食品保持剂0.6份、食用色素2份、可可粉1份制备成粘稠溶液；
(7)后将粘稠溶液涂抹在步骤5中烘烤后的莲藕条表面，再放置在烤箱中，在条件为上火120℃，下火100℃，烘烤时间10min至表面熟、香即可；
(8)将西红柿1份、青辣椒0.2份切碎成1cm长、宽0.3-0.8cm条状、后浸在苏打粉去离子水溶液中，后浸在食用酒精、蜂蜜中10min，用锡箔纸包装后在火焰上烧10min，待锡箔纸微热，拆开将西红柿或青辣椒条黏贴在步骤7莲藕条一面上即可，美味莲藕条制备完成。
实施例2：
一种美味莲藕条，包括以下份数的原料：
莲藕90份、棕榈油12份、马铃薯淀粉9份、黑芝麻2份、白芝麻3份、麦芽糖醇5份、氯化钠0.5份、碳酸氢二钠0.4份、牛奶6份、脱氢乙酸钠0.2份、山梨酸钾0.5份、丙二醇脂肪酸酯0.3份、鲜鸡蛋4份、食品保持剂0.6份、食用色素2份、链子2份、红豆4份、西红柿2份、青辣椒1份、苏打粉0.5、食用酒精0.1份、可可粉5份、蜂蜜3份、去离子水20份。
其中所述食品保持剂包括：山梨糖醇液4份、单双硬脂酸甘油酯1份、山梨醇酐单硬脂肪酸0.6份、丙二醇脂肪酸酯0.7份、羟丙基淀粉0.2份、小麦淀粉0.4份、焦磷酸二氢二钠0.3份、聚甘油脂肪酸酯2份、碳酸氢钠0.1份、柠檬酸0.2份、去离子水0.5份；其制备方法为：将羟丙基淀粉0.2份、小麦淀粉0.4份加入去离子水0.5份，充分溶解均匀，后室温静置4h，沉淀后缓慢倒去上层澄清液，后将山梨糖醇液4份、单双硬脂酸甘油酯1份、山梨醇酐单硬脂肪酸0.6份、丙二醇脂肪酸酯0.7份、焦磷酸二氢二钠0.3份、聚甘油脂肪酸酯2份、碳酸氢钠0.1份、柠檬酸0.2份加入沉淀中，并搅拌混合均匀即得食品保持剂，稳定剂放置混合容器中，保鲜膜封口待用即可。
优选的，其制备方法如下：
(1)选取优质莲藕90份，清洗表面除去泥土灰尘，后去皮；
(2)后将莲藕放置粉碎机中，粉碎成泥状；
(3)向莲藕泥中加入棕榈油10份、马铃薯淀粉9份、黑芝麻2份、白芝麻3份、麦芽糖醇5份、氯化钠0.5份、碳酸氢二钠0.4份、牛奶6份、脱氢乙酸钠0.2份、去离子水10份，充分混合均匀得到莲藕混合泥；
(4)将混合泥整合完整后切成宽0.2-1.0cm、长2.5-3.5cm、厚0.2-1cm的莲藕条，后在莲藕条四周表面再涂刷一层棕榈油；
(5)将步骤4的莲藕条放入烤箱中，在条件为上火180℃，下火110℃，烘烤时间35min直至藕条黄亮、味道奶香；
(6)后将链子2份、红豆4份清洗干净投入粉碎机中，粉碎成粉末，后将粉末加入去离子水，再加入山梨酸钾0.5份、丙二醇脂肪酸酯0.7份、鲜鸡蛋4份、蜂蜜3份、食品保持剂0.6份、食用色素2份、可可粉5份制备成粘稠溶液；
(7)后将粘稠溶液涂抹在步骤5中烘烤后的莲藕条表面，再放置在烤箱中，在条件为上火120℃，下火100℃，烘烤时间10min至表面熟、香即可；
(8)将西红柿2份、青辣椒1份切碎成0.5-0.8cm长、宽0.2-0.5cm条状、后浸在苏打粉去离子水溶液中，后浸在食用酒精、蜂蜜中5-10min，用锡箔纸包装后在火焰上烧10min，待锡箔纸微热，拆开将西红柿或青辣椒条黏贴在步骤7莲藕条一面上即可，美味莲藕条制备完成。
对本发明提供的实施例中分别进行试验考察，将实施例1和实施例2所制美味莲藕条进行考察，结果如表1所示。
表1所制美味莲藕条考察结果
由实施例1和实施例2制备美味莲藕条，复合食品质量卫生规范，且味美香甜、富含丰富维生素，且容易吸收，适合儿童和老人食用，富含淀粉、蛋白质、维生素B、维生素C、脂肪、碳水化合物及钙、磷、铁等多种矿物质；可随时食用补充身体需要营养成分，食用安全，健康，不含有防腐剂等；且丰富莲藕食用方式，可以开发莲藕加工方式，丰富食用用途，增加利润价值。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种美味莲藕条，其特征在于，包括以下份数的原料：
莲藕6-100份、棕榈油1-13份、马铃薯淀粉5-10份、黑芝麻0.5-4份、白芝麻0.5-5份、麦芽糖醇0.5-5份、氯化钠0.1-1份、碳酸氢二钠0.1-0.4份、牛奶1-6份、脱氢乙酸钠0.2-4份、山梨酸钾0.1-0.5份、丙二醇脂肪酸酯0.1-0.3份、鲜鸡蛋1-4份、蜂蜜0.1-2份、食品保持剂0.1-0.6份、食用色素0.5-2份、链子0.1-2份、红豆1-5份、西红柿0.5-2份、青辣椒0.2-2份、苏打粉0.01-0.5份、食用酒精0.1-0.5份、可可粉0.5-5份、蜂蜜1-3份、去离子水1-20份。
2.根据权利要求1所述的美味莲藕条，其特征在于：其中所述食品保持剂包括：山梨糖醇液1-5份、单双硬脂酸甘油酯0.1-3份、山梨醇酐单硬脂肪酸0.1-0.8份、丙二醇脂肪酸酯0.2-0.9份、羟丙基淀粉0.2-0.8份、小麦淀粉0.1-0.5份、焦磷酸二氢二钠0.01-0.6份、聚甘油脂肪酸酯0.2-2份、碳酸氢钠0.05-0.1份、柠檬酸0.01-0.3份、去离子水0.1-0.5份；其制备方法为：将羟丙基淀粉0.2-0.8份、小麦淀粉0.1-0.5份加入去离子水0.1-0.5份，充分溶解均匀，后室温静置1-4h，沉淀后缓慢倒去上层澄清液，后将山梨糖醇液1-5份、单双硬脂酸甘油酯0.1-3份、山梨醇酐单硬脂肪酸0.1-0.8份、丙二醇脂肪酸酯0.2-0.9份、焦磷酸二氢二钠0.01-0.6份、聚甘油脂肪酸酯0.2-2份、碳酸氢钠0.05-0.1份、柠檬酸0.01-0.3份加入沉淀中，并搅拌混合均匀即得食品保持剂，食品保持剂放置混合容器中，保鲜膜封口待用即可。
3.根据权利要求2所述的美味莲藕条，其特征在于：优选的，其制备方法如下：
(1)选取优质莲藕1-100份，清洗表面除去泥土灰尘，后去皮；
(2)后将莲藕放置粉碎机中，粉碎成泥状；
(3)向莲藕泥中加入棕榈油1-10份、马铃薯淀粉5-10份、黑芝麻0.5-4份、白芝麻0.5-5份、麦芽糖醇0.5-5份、氯化钠0.1-1份、碳酸氢二钠0.1-0.4份、牛奶1-6份、脱氢乙酸钠0.2-4份、去离子水1-10份，充分混合均匀得到莲藕混合泥；
(4)将混合泥整合完整后切成宽0.2-1.0cm、长2.5-3.5cm、厚0.2-1cm的莲藕条，后在莲藕条四周表面再涂刷一层棕榈油；
(5)将步骤4的莲藕条放入烤箱中，在条件为上火160-200℃，下火100-130℃，烘烤时间15-40min直至藕条黄亮、味道奶香；
(6)后将链子0.1-2份、红豆1-5份清洗干净投入粉碎机中，粉碎成粉末，后将粉末加入去离子水，再加入山梨酸钾0.1-0.5份、丙二醇脂肪酸酯0.1-0.3份、鲜鸡蛋1-4份、蜂蜜0.1-2份、食品保持剂0.1-0.6份、食用色素0.5-2份、可可粉0.5-5份制备成粘稠溶液；
(7)后将粘稠溶液涂抹在步骤5中烘烤后的莲藕条表面，再放置在烤箱中，在条件为上火120-160℃，下火100-130℃，烘烤时间5-15min至表面熟、香即可；
(8)将西红柿05-2份、或青辣椒0.2-2份切碎成0.5-1cm长、宽0.2-0.5cm条状、后浸在苏打粉去离子水溶液中，后浸在食用酒精、蜂蜜中5-10min，用锡箔纸包装后在火焰上烧2-10min，待锡箔纸微热，拆开将西红柿或青辣椒条黏贴在步骤7莲藕条一面上即可，美味莲藕条制备完成；
其中西红柿和青辣椒处理方式，可以处理青辣椒辣味，处理之后青辣椒香甜，无异味。
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