CN107647373A - 一种藕片酱 - Google Patents
一种藕片酱 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种藕片酱,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、食品防腐剂、链子、红豆、青辣椒丝、苏打粉、食用酒精、可可粉、蜂蜜、去离子水、韭菜、山药粉、蘑菇粉、大葱、胡椒、大蒜、八角1‑4份、酱油1‑4份、萝卜;本发明制备的藕片酱味美香甜、富含丰富维生素、淀粉、蛋白质、脂肪、碳水化合物及钙、磷、铁等多种矿物质,适合儿童和老人食用,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,具体涉及一种藕片酱。
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,本发明制备一种藕片酱,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藕片酱,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,可伴随三餐食用的咸菜酱:一种藕片酱。
本发明所要解决的技术问题采用以下技术方案来实现:
一种藕片酱,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、食品防腐剂0.1-0.6份、链子0.1-2份、红豆1-5份、青辣椒丝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、韭菜1-10份、山药粉1-9份、蘑菇粉1-7份、大葱1-5份、胡椒1-4份、大蒜0.1-3份、八角1-4份、酱油1-4份、萝卜1-5份。
其中所述食品防腐剂包括:蔗糖脂肪酸酯0.1-0.8份、羟丙基淀粉0.2-0.8份、焦磷酸二氢二钠0.01-0.6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,后将蔗糖脂肪酸酯0.1-0.8份、焦磷酸二氢二钠0.01-0.6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保护剂,保护剂放置混合容器中,保鲜膜封口待用即可。
优选的,其制备方法如下:
(1)将莲藕6-100份清洗干净,后去皮,放置晾晒架上沥干水分;
(2)将沥干水分后莲藕切片,切成宽0.2-1.0cm、长2.5-3.5cm、厚0.2-1cm的莲藕片;
(3)将莲藕片浸入由氯化钠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、去离子水1-5份组成的混合溶液中,浸泡5-30min;
(4)将步骤4藕片涂上马铃薯淀粉5-10份,莲藕片均匀裹一层淀粉;
(5)将步骤5莲藕片放置热棕榈油1-13份中,油炸5-10min,至莲藕片颜色金黄;
(6)将黑芝麻0.5-4份、白芝麻0.5-5份、链子0.1-2份、红豆1-5份加入去离子中煮沸,直至红豆、链子不硬,柔软为止;
(7)将步骤5和步骤6及麦芽糖醇0.5-5份、食品防腐剂0.1-0.6份、青辣椒丝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、韭菜1-10份、山药粉1-9份、蘑菇粉1-7份、大葱1-5份、胡椒1-4份、大蒜0.1-3份、八角1-4份、酱油1-4份、萝卜1-5份加入冷沸去离子水1-10份,后放置密封腌制罐中搅拌均匀,腌制1-7天,至韭菜可食用即可。
本发明的有益效果是:本发明制备的藕片酱,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:
一种藕片酱,包括以下份数的原料:
莲藕78份、棕榈油11份、马铃薯淀粉6份、黑芝麻3份、白芝麻4份、麦芽糖醇4份、氯化钠1份、碳酸氢二钠0.4份、牛奶4.5份、脱氢乙酸钠3份、山梨酸钾0.5份、丙二醇脂肪酸酯0.3份、食品防腐剂0.4份、链子1份、红豆3.5份、青辣椒丝1份、苏打粉0.3份、食用酒精0.4份、可可粉2.5份、蜂蜜2.5份、去离子水20份、韭菜8份、山药粉5份、蘑菇粉5份、大葱4份、胡椒3.5份、大蒜3份、八角2.6份、酱油4份、萝卜2.5份。
其中所述食品防腐剂包括:蔗糖脂肪酸酯0.5份、羟丙基淀粉0.28份、焦磷酸二氢二钠0.6份、碳酸氢钠0.1份、柠檬酸0.05份、去离子水0.5份;其制备方法为:将羟丙基淀粉0.28份加入去离子水0.5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,后将蔗糖脂肪酸酯0.5份、焦磷酸二氢二钠0.6份、碳酸氢钠0.1份、柠檬酸0.05份加入沉淀中,并搅拌混合均匀即得保护剂,保护剂放置混合容器中,保鲜膜封口待用即可。
优选的,其制备方法如下:
(1)将莲藕78份清洗干净,后去皮,放置晾晒架上沥干水分;
(2)将沥干水分后莲藕切片,切成宽0.2-1.0cm、长2.5-3.5cm、厚0.2-1cm的莲藕片;
(3)将莲藕片浸入由氯化钠1份、碳酸氢二钠0.4份、牛奶4.5份、脱氢乙酸钠3份、山梨酸钾0.5份、丙二醇脂肪酸酯0.3份、去离子水5份组成的混合溶液中,浸泡5-30min;
(4)将步骤4藕片涂上马铃薯淀粉6份,莲藕片均匀裹一层淀粉;
(5)将步骤5莲藕片放置热棕榈油11份中,油炸5min,至莲藕片颜色金黄
(6)将黑芝麻3份、白芝麻4份、链子1份、红豆3.5份加入去离子中煮沸,直至红豆、链子不硬,柔软为止;
(7)将步骤5和步骤6及麦芽糖醇4份、食品防腐剂0.4份、青辣椒丝1份、苏打粉0.3份、食用酒精0.4份、可可粉2.5份、蜂蜜2.5份、韭菜8份、山药粉5份、蘑菇粉5份、大葱4份、胡椒3.5份、大蒜3份、八角2.6份、酱油4份、萝卜2.5份加入冷沸去离子水10份,后放置密封腌制罐中搅拌均匀,腌制7天,至韭菜可食用即可。
实施例2:
一种藕片酱,包括以下份数的原料:
莲藕90份、棕榈油10份、马铃薯淀粉10份、黑芝麻4份、白芝麻3.5份、麦芽糖醇2.5份、氯化钠1份、碳酸氢二钠0.4份、牛奶4份、脱氢乙酸钠3份、山梨酸钾0.5份、丙二醇脂肪酸酯0.3份、食品防腐剂0.4份、链子2份、红豆1.5份、青辣椒丝2份、苏打粉0.5份、食用酒精0.5份、可可粉1份、蜂蜜1.5份、去离子水15份、韭菜6份、山药粉5份、蘑菇粉4.5份、大葱4份、胡椒3.6份、大蒜3份、八角1.5份、酱油4份、萝卜1.6份。
其中所述食品防腐剂包括:蔗糖脂肪酸酯0.3份、羟丙基淀粉0.2份、焦磷酸二氢二钠0.05份、碳酸氢钠0.06份、柠檬酸0.01份、去离子水0.5份;其制备方法为:将羟丙基淀粉0.2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,后将蔗糖脂肪酸酯0.3份、焦磷酸二氢二钠0.05份、碳酸氢钠0.06份、柠檬酸0.01份加入沉淀中,并搅拌混合均匀即得保护剂,保护剂放置混合容器中,保鲜膜封口待用即可。
优选的,其制备方法如下:
(1)将莲藕90份清洗干净,后去皮,放置晾晒架上沥干水分;
(2)将沥干水分后莲藕切片,切成宽0.2-1.0cm、长2.5-3.5cm、厚0.2-1cm的莲藕片;
(3)将莲藕片浸入由氯化钠1份、碳酸氢二钠0.4份、牛奶4份、脱氢乙酸钠3份、山梨酸钾0.5份、丙二醇脂肪酸酯0.3份、去离子水5份组成的混合溶液中,浸泡15min;
(4)将步骤4藕片涂上马铃薯淀粉10份,莲藕片均匀裹一层淀粉;
(5)将步骤5莲藕片放置热棕榈油10份中,油炸5min,至莲藕片颜色金黄;
(6)将黑芝麻4份、白芝麻3.5份、链子2份、红豆1.5份加入去离子中煮沸,直至红豆、链子不硬,柔软为止;
(7)将步骤5和步骤6及麦芽糖醇2.5份、食品防腐剂0.4份、青辣椒丝2份、苏打粉0.5份、食用酒精0.5份、可可粉1份、蜂蜜1.5份、韭菜6份、山药粉5份、蘑菇粉4.5份、大葱4份、胡椒3.6份、大蒜3份、八角1.5份、酱油4份、萝卜1.6份加入冷沸去离子水1-10份,后放置密封腌制罐中搅拌均匀,腌制1-7天,至韭菜可食用即可。
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所制藕片酱进行考察,结果如表1所示。其中:
氨基酸态氮检测方法按照GB/T5009.40;
污染物限量按照GB2762;
真菌毒素限量按照GB2761;
致病菌限量按照GB29921;
微生物限量按照表1进行检测;
表1微生物限量
表2所制藕片酱考察结果
由实施例1和实施例2制备藕片酱,复合腌制品酱卫生质量标准要求,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;食用三餐时可以食用,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)
1.一种藕片酱,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、食品防腐剂0.1-0.6份、链子0.1-2份、红豆1-5份、青辣椒丝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、韭菜1-10份、山药粉1-9份、蘑菇粉1-7份、大葱1-5份、胡椒1-4份、大蒜0.1-3份、八角1-4份、酱油1-4份、萝卜1-5份。
2.根据权利要求1所述的藕片酱,其特征在于:其中所述食品防腐剂包括:蔗糖脂肪酸酯0.1-0.8份、羟丙基淀粉0.2-0.8份、焦磷酸二氢二钠0.01-0.6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,后将蔗糖脂肪酸酯0.1-0.8份、焦磷酸二氢二钠0.01-0.6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保护剂,保护剂放置混合容器中,保鲜膜封口待用即可。
3.根据权利要求2所述的藕片酱,其特征在于:优选的,其制备方法如下:
(1)将莲藕6-100份清洗干净,后去皮,放置晾晒架上沥干水分;
(2)将沥干水分后莲藕切片,切成宽0.2-1.0cm、长2.5-3.5cm、厚0.2-1cm的莲藕片;
(3)将莲藕片浸入由氯化钠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、去离子水1-5份组成的混合溶液中,浸泡5-30min;
(4)将步骤4藕片涂上马铃薯淀粉5-10份,莲藕片均匀裹一层淀粉;
(5)将步骤5莲藕片放置热棕榈油1-13份中,油炸5-10min,至莲藕片颜色金黄;
(6)将黑芝麻0.5-4份、白芝麻0.5-5份、链子0.1-2份、红豆1-5份加入去离子中煮沸,直至红豆、链子不硬,柔软为止;
(7)将步骤5和步骤6及麦芽糖醇0.5-5份、食品防腐剂0.1-0.6份、青辣椒丝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、韭菜1-10份、山药粉1-9份、蘑菇粉1-7份、大葱1-5份、胡椒1-4份、大蒜0.1-3份、八角1-4份、酱油1-4份、萝卜1-5份加入冷沸去离子水1-10份,后放置密封腌制罐中搅拌均匀,腌制1-7天,至韭菜可食用即可。
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