CN107668602A - 一种土豆休闲食品的制作方法 - Google Patents
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/035—Organic compounds containing oxygen as heteroatom
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
本发明涉及食品开发和加工技术领域,具体为一种土豆休闲食品及其制备方法,该土豆休闲食品制作方法包括土豆清洗、消毒、高压蒸煮、斩拌凝胶反应、加入动物蛋白和植物蛋白以及谷胺酰胺转胺酶进行蛋白质重组、定型、切花以及在特制的卤水中卤制反应,最终得到一种适合批量化机械化生产和加工,且蛋白质含量高,营养健康,口味丰富,取食方便的适合当代饮食发展取食的休闲食品。
Description
技术领域
本发明涉及食品开发与加工技术领域,具体涉及一种土豆休闲食品的制作方法。
背景技术
土豆又名马铃薯,在我国已有400多年的栽培历史,在陕南地区作为农作物广泛种植,土豆是中国五大主食之一,因其营养价值高、适应力强、产量大,是全球仅次于小麦和玉米的第三大重要的粮食作物,土豆含有丰富的维生素A和维生素C以及矿物质,优质淀粉含量约为16.5%,还含有大量木质素等,在欧美享有“第二面包”的美誉,现代医学研究证明,土豆对调解消化不良有特效,是胃病和心脏病患者的良药及优质保健品;土豆淀粉在人体内吸收速度慢,是糖尿病患者的理想食疗蔬菜;土豆中钾的含量极高,经常食用可使患中风的几率显著下降,2015年中国启动土豆主粮化战略,推进把土豆加工成馒头、面条、米粉等主食以及土豆食品深度开发,促进土豆加工类食品的多样化发展。而现有的土豆深加工食品种类单一,味道不够丰富,无法同时兼顾营养和口感,并且加工过程偏向手工作坊式生产,不利于工业化大批量推广,因此本发明旨在发明一种全新的以土豆为原料的休闲食品的制作方法,使其满足当代对休闲食品营养健康、取食方便快捷且生产成本低、生产效率高的需要。
发明内容
本发明所解决的技术问题在于提供一种土豆休闲食品的制作方法,以解决上述背景技术中的问题。
本发明所解决的技术问题采用以下技术方案来实现:
一种土豆休闲食品的制作方法,包括如下步骤:
(1)在容器中加2%的Na0H溶液并加热到60~70℃,把土豆放入其中浸泡15~25min,捞出土豆,用自来水冲洗干净后放入滚筒清洗机中去皮;
(2)将去皮后的土豆放入蒸柜中,大火蒸熟;
(3)将蒸熟后的土豆放入斩拌机中,同时按土豆质量百分比加入0.1%抗坏血酸、0.2%复合磷酸盐、0.2%柠檬酸钠、0.25%魔芋精粉、0.25%卡拉胶、0.05%的聚丙烯酸钠、0.2%可得然胶,斩拌得到粘稠的土豆泥;
(4)将小麦蛋白粉、鸡肉以及(3)中的土豆泥按3:3:7的质量比放入打料机中,并按小麦蛋白粉、鸡肉、土豆泥总质量百分比加入0.2%谷胺酰胺转胺酶,打料10~15min后得到胶状混合物,将胶状混合物在35~45℃的恒温水浴条件下保持30~45min;
(5)将胶状混合物在成型机中成型,并在80~100℃的水中糊化定型25~35min,捞出冷却,在切花机中加工成直径为15mm ~30 mm的螺旋筒状后串上竹签得到料坯;
(6)将料坯放入卤水中卤制10~20min,从卤水中捞出并真空包装得到成品;其中卤水的制作方法为:
制作组分A:将锅烧热,将大豆油、去皮蒜瓣、葱白、香菜、干辣椒按照5:0.5:0.5:0.8:1的质量比混合后倒入锅中,小火炸香,关火,过滤得到的滤液即为组分A;
制作组分B:将水、茶叶、八角、桂皮、花椒、小茴香、砂仁、老姜、肉蔻、草寇、草果、罗汉果、香叶、香茅草、肉桂、白蔻、荜拨、千里香、木香、五味子、白芷、当 归、灵香草、甘草、槟榔片按照25:1:0.3:0.3:0.8:0.3:0.2:0.2:0.6:0.3:0.4:0.2:0.2:0.3:0.5:0.4:0.2:0.3:0.5:0.2:0.2:0.3:0.4:0.2:0.3的质量比混合后,高压熬制30~35min,冷却后过滤得到的滤液即为组分B;
将组分A、组分B、酱油、豆瓣酱、盐、糖按照1:20:12:2:1:0.5的质量比混合后,搅拌加热至沸腾,冷却后过滤得到的滤液即为卤水。
优选地,所述步骤(3)中斩拌速度为3600rpm,斩拌时间10~15min。
本发明涉及的一种土豆休闲食品,由以上方法加工而成。
有益效果:本发明所述的一种土豆休闲食品的制作方法,加工方法适合工业化生产,机械化程度高,从而显著的提高了生产效率,节约了人工成本,生产出来的土豆休闲食品取食方便,蛋白质含量高,且兼顾动物蛋白和食物蛋白的组合,营养健康,同时口味韧性十足,富有嚼劲,与传统油炸类土豆深加工产品完全不同,有较大的市场潜力和推广空间。
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。
实施例一
一种土豆休闲食品的制作方法,具体包括如下步骤:
(1)在容器中加2%的Na0H溶液并加热到65℃,把土豆放入其中浸泡20min,捞出土豆,用自来水冲洗干净后放入滚筒清洗机中去皮;
(2)将去皮后的土豆放入蒸柜中,大火蒸熟;
(3)将蒸熟后的土豆放入斩拌机中,同时按土豆质量百分比加入0.1%抗坏血酸、0.2%复合磷酸盐、0.2%柠檬酸钠、0.25%魔芋精粉、0.25%卡拉胶、0.05%的聚丙烯酸钠、0.2%可得然胶,斩拌得到粘稠的土豆泥, 斩拌速度为3600rpm,斩拌时间10min,高速快速的斩拌能充分搅拌和反应的同时保证土豆泥的新鲜度;
(4)将小麦蛋白粉、鸡肉以及(3)中的土豆泥按3:3:7的质量比放入打料机中,其中鸡肉选择新鲜的鸡胸脯肉,并按小麦蛋白粉、鸡肉、土豆泥总质量百分比加入0.2%谷胺酰胺转胺酶,打料10min后得到胶状混合物,将胶状混合物在40℃的恒温水浴条件下保持30min,鸡肉含有丰富的动物蛋白,小麦蛋白粉和土豆中含有一定的植物蛋白,在谷胺酰胺转胺酶的作用下,蛋白质间发生交联和重组反应,从而增强最终产品的韧性和口感,并使营养风味得到改善;
(5)将胶状混合物在成型机中成型,并在85℃的水中糊化定型30min,捞出冷却,在切花机中加工成直径为15mm的螺旋筒状后串上竹签得到料坯;
(6)将料坯放入卤水中卤制10min,从卤水中捞出并真空包装得到成品;其中卤水的制作方法为:
制作组分A:将锅烧热,将大豆油、去皮蒜瓣、葱白、香菜、干辣椒按照5:0.5:0.5:0.8:1的质量比混合后倒入锅中,小火炸香,关火,过滤得到的滤液即为组分A;
制作组分B:将水、茶叶、八角、桂皮、花椒、小茴香、砂仁、老姜、肉蔻、草寇、草果、罗汉果、香叶、香茅草、肉桂、白蔻、荜拨、千里香、木香、五味子、白芷、当 归、灵香草、甘草、槟榔片按照25:1:0.3:0.3:0.8:0.3:0.2:0.2:0.6:0.3:0.4:0.2:0.2:0.3:0.5:0.4:0.2:0.3:0.5:0.2:0.2:0.3:0.4:0.2:0.3的质量比混合后,高压熬制30~35min,冷却后过滤得到的滤液即为组分B;
将组分A、组分B、酱油、豆瓣酱、盐、糖按照1:20:12:2:1:0.5的质量比混合后,搅拌加热至沸腾,冷却后过滤得到的滤液即为卤水。
实施例二
一种土豆休闲食品的制作方法,具体包括如下步骤:
(1)在容器中加2%的Na0H溶液并加热到70℃,把土豆放入其中浸泡25min,捞出土豆,用自来水冲洗干净后放入滚筒清洗机中去皮;
(2)将去皮后的土豆放入蒸柜中,大火蒸熟;
(3)将蒸熟后的土豆放入斩拌机中,同时按土豆质量百分比加入0.1%抗坏血酸、0.2%复合磷酸盐、0.2%柠檬酸钠、0.25%魔芋精粉、0.25%卡拉胶、0.05%的聚丙烯酸钠、0.2%可得然胶,斩拌得到粘稠的土豆泥, 斩拌速度为3600rpm,斩拌时间12min,高速快速的斩拌能充分搅拌和反应的同时保证土豆泥的新鲜度;
(4)将小麦蛋白粉、鸡肉以及(3)中的土豆泥按3:3:7的质量比放入打料机中,其中鸡肉选择新鲜的鸡胸脯肉,并按小麦蛋白粉、鸡肉、土豆泥总质量百分比加入0.2%谷胺酰胺转胺酶,打料12min后得到胶状混合物,将胶状混合物在45℃的恒温水浴条件下保持30min,鸡肉含有丰富的动物蛋白,小麦蛋白粉和土豆中含有一定的植物蛋白,在谷胺酰胺转胺酶的作用下,蛋白质间发生交联和重组反应,从而增强最终产品的韧性和口感,并使营养风味得到改善;
(5)将胶状混合物在成型机中成型,并在100℃的水中糊化定型30min,捞出冷却,在切花机中加工成直径为30mm的螺旋筒状后串上竹签得到料坯;
(6)将料坯放入卤水中卤制20min,从卤水中捞出并真空包装得到成品;其中卤水的制作方法为:
制作组分A:将锅烧热,将大豆油、去皮蒜瓣、葱白、香菜、干辣椒按照5:0.5:0.5:0.8:1的质量比混合后倒入锅中,小火炸香,关火,过滤得到的滤液即为组分A;
制作组分B:将水、茶叶、八角、桂皮、花椒、小茴香、砂仁、老姜、肉蔻、草寇、草果、罗汉果、香叶、香茅草、肉桂、白蔻、荜拨、千里香、木香、五味子、白芷、当 归、灵香草、甘草、槟榔片按照25:1:0.3:0.3:0.8:0.3:0.2:0.2:0.6:0.3:0.4:0.2:0.2:0.3:0.5:0.4:0.2:0.3:0.5:0.2:0.2:0.3:0.4:0.2:0.3的质量比混合后,高压熬制30~35min,冷却后过滤得到的滤液即为组分B;
将组分A、组分B、酱油、豆瓣酱、盐、糖按照1:20:12:2:1:0.5的质量比混合后,搅拌加热至沸腾,冷却后过滤得到的滤液即为卤水。
实施例三
一种土豆休闲食品的制作方法,具体包括如下步骤:
(1)在容器中加2%的Na0H溶液并加热到60℃,把土豆放入其中浸泡15min,捞出土豆,用自来水冲洗干净后放入滚筒清洗机中去皮;
(2)将去皮后的土豆放入蒸柜中,大火蒸熟;
(3)将蒸熟后的土豆放入斩拌机中,同时按土豆质量百分比加入0.1%抗坏血酸、0.2%复合磷酸盐、0.2%柠檬酸钠、0.25%魔芋精粉、0.25%卡拉胶、0.05%的聚丙烯酸钠、0.2%可得然胶,斩拌得到粘稠的土豆泥, 斩拌速度为3600rpm,斩拌时间15min,高速快速的斩拌能充分搅拌和反应的同时保证土豆泥的新鲜度;
(4)将小麦蛋白粉、鸡肉以及(3)中的土豆泥按3:3:7的质量比放入打料机中,其中鸡肉选择新鲜的鸡胸脯肉,并按小麦蛋白粉、鸡肉、土豆泥总质量百分比加入0.2%谷胺酰胺转胺酶,打料12min后得到胶状混合物,将胶状混合物在45℃的恒温水浴条件下保持40min,鸡肉含有丰富的动物蛋白,小麦蛋白粉和土豆中含有一定的植物蛋白,在谷胺酰胺转胺酶的作用下,蛋白质间发生交联和重组反应,从而增强最终产品的韧性和口感,并使营养风味得到改善;
(5)将胶状混合物在成型机中成型,并在80℃的水中糊化定型35min,捞出冷却,在切花机中加工成直径为20mm的螺旋筒状后串上竹签得到料坯;
(6)将料坯放入卤水中卤制15min,从卤水中捞出并真空包装得到成品;其中卤水的制作方法为:
制作组分A:将锅烧热,将大豆油、去皮蒜瓣、葱白、香菜、干辣椒按照5:0.5:0.5:0.8:1的质量比混合后倒入锅中,小火炸香,关火,过滤得到的滤液即为组分A;
制作组分B:将水、茶叶、八角、桂皮、花椒、小茴香、砂仁、老姜、肉蔻、草寇、草果、罗汉果、香叶、香茅草、肉桂、白蔻、荜拨、千里香、木香、五味子、白芷、当 归、灵香草、甘草、槟榔片按照25:1:0.3:0.3:0.8:0.3:0.2:0.2:0.6:0.3:0.4:0.2:0.2:0.3:0.5:0.4:0.2:0.3:0.5:0.2:0.2:0.3:0.4:0.2:0.3的质量比混合后,高压熬制30~35min,冷却后过滤得到的滤液即为组分B;
将组分A、组分B、酱油、豆瓣酱、盐、糖按照1:20:12:2:1:0.5的质量比混合后,搅拌加热至沸腾,冷却后过滤得到的滤液即为卤水。
以上显示和描述了本发明的基本原理、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)
1.一种土豆休闲食品的制作方法,其特征在于,包括如下步骤:
(1)在容器中加2%的Na0H溶液并加热到60~70℃,把土豆放入其中浸泡15~25min,捞出土豆,用自来水冲洗干净后放入滚筒清洗机中去皮;
(2)将去皮后的土豆放入蒸柜中,大火蒸熟;
(3)将蒸熟后的土豆放入斩拌机中,同时按土豆质量百分比加入0.1%抗坏血酸、0.2%复合磷酸盐、0.2%柠檬酸钠、0.25%魔芋精粉、0.25%卡拉胶、0.05%的聚丙烯酸钠、0.2%可得然胶,斩拌得到粘稠的土豆泥;
(4)将小麦蛋白粉、鸡肉以及(3)中的土豆泥按3:3:7的质量比放入打料机中,并按小麦蛋白粉、鸡肉、土豆泥总质量百分比加入0.2%谷胺酰胺转胺酶,打料10~15min后得到胶状混合物,将胶状混合物在35~45℃的恒温水浴条件下保持30~45min;
(5)将胶状混合物在成型机中成型,并在80~100℃的水中糊化定型25~35min,捞出冷却,在切花机中加工成直径为15mm ~30 mm的螺旋筒状后串上竹签得到料坯;
(6)将料坯放入卤水中卤制10~20min,从卤水中捞出并真空包装得到成品;其中卤水的制作方法为:
制作组分A:将锅烧热,将大豆油、去皮蒜瓣、葱白、香菜、干辣椒按照5:0.5:0.5:0.8:1的质量比混合后倒入锅中,小火炸香,关火,过滤得到的滤液即为组分A;
制作组分B:将水、茶叶、八角、桂皮、花椒、小茴香、砂仁、老姜、肉蔻、草寇、草果、罗汉果、香叶、香茅草、肉桂、白蔻、荜拨、千里香、木香、五味子、白芷、当 归、灵香草、甘草、槟榔片按照25:1:0.3:0.3:0.8:0.3:0.2:0.2:0.6:0.3:0.4:0.2:0.2:0.3:0.5:0.4:0.2:0.3:0.5:0.2:0.2:0.3:0.4:0.2:0.3的质量比混合后,高压熬制30~35min,冷却后过滤得到的滤液即为组分B;
将组分A、组分B、酱油、豆瓣酱、盐、糖按照1:20:12:2:1:0.5的质量比混合后,搅拌加热至沸腾,冷却后过滤得到的滤液即为卤水。
2.根据权利要求1所述的一种土豆休闲食品的制作方法,其特征在于,所述步骤(3)中斩拌速度为3600rpm,斩拌时间10~15min。
3.一种土豆休闲食品,其特征在于,由权利要求1或2所述的方法加工而成。
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