CN107712602A - 一种复合藕粉及其制备方法 - Google Patents
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Abstract
本发明公开了一种复合藕粉及其制备方法，涉及食品加工领域。所述复合藕粉，包括藕粉、粳米粉、糯米粉、黄豆粉、玫瑰粉、桂花粉、蜂蜜、木薯粉、红枣粉、蔬菜汁、蛋白粉、黑芝麻粉、核桃仁粉、甜酒和酵母菌剂。所述复合藕粉的制备方法，包括以下步骤：(1)制备藕粉；(2)混合所有原料；(3)包装。本发明复合藕粉及其制备方法，制备出来的复合藕粉均衡营养成分，改善口感和冲调性，中和凉性，提高保健作用；且不含任何添加剂，属纯天然营养食品，具有更好的营养和保健功能。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种复合藕粉及其制备方法。
背景技术
莲藕是莲科植物的肥厚根茎，含有糖类、蛋白质、脂肪、粗纤维、天门冬素、钙、磷、铁及多种维生素等营养物质，莲藕还含有许多生物活性成分，集营养与保健一体。藕粉中含有黏液蛋白和膳食纤维，能与人体内胆酸盐、食物中的胆固醇及甘油三酯结合，从而减少脂类的吸收，具有通便止泻、健脾开胃的作用；藕粉中富含铁、钙等微量元素，植物蛋白质、维生素以及淀粉含量也很丰富，有补益气血、增强免疫力的作用；藕粉中还含有大量的单宁酸，有收缩血管作用，可用来止血；藕粉还可以治疗血虚失眠，有美容洁肤、美白、让肌肤光滑细腻等作用。藕粉是久负盛誉的传统滋养食品，营养价值高，药疗作用好。
但单纯的藕粉，不易冲调，味道单一，经常食用会觉得甜腻；且由于生的莲藕是凉性的，其制备出来的藕粉也属凉性。故需要在藕粉中加入一些其他原料，以均衡营养成分，改善口感和冲调性，中和凉性，提高保健作用；且添加的原料不含任何添加剂，属纯天然营养食品，具有更好的营养和保健功能。
发明内容
针对上述问题，有必要提供一种复合藕粉及其制备方法。该复合藕粉及其制备方法，制备出来的复合藕粉均衡营养成分，改善口感和冲调性，中和凉性，提高保健作用；且不含任何添加剂，属纯天然营养食品，具有更好的营养和保健功能。
为达到上述目的，本发明所采用的技术方案是：
一种复合藕粉，包括以下按重量份计的组成成分：莲藕300～500份、粳米粉10～16份、糯米粉10～16份、黄豆粉8～16份、玫瑰粉7～11份、桂花粉5～9份、蜂蜜3～7份、木薯粉4～8份、红枣粉2～8份、蔬菜汁6～12份、蛋白粉3～9份、黑芝麻粉4～6份、核桃仁粉3～7份、甜酒5～11份和酵母菌剂12～26份。
一种复合藕粉的制备方法，包括以下步骤：
(1)清洗：将莲藕去皮去节，切成藕段，并保证藕段内的两端通孔相通；然后将藕段放入超声波清洗机中进行清洗0.5～1.5h；
(2)粉碎过滤：将清洗干净的藕段粉碎后经过震动筛分床，过50～100目进行过滤获得莲藕浆液；
(3)冲洗：将莲藕浆液输送到冲洗池，并向冲洗池中加入清水，加入的清水的量是莲藕浆液的1～2倍；
(4)沉淀：对冲洗池内的莲藕浆液与清水的混合液进行搅拌，并将搅拌充分的莲藕浆液与清水的混合液在冲洗池中进行沉淀；待莲藕浆液沉淀好之后，取下层的莲藕浆液待用；
(5)烘干：将沉淀好的莲藕浆液放入到烘干装置中，进行烘干作业，烘干的时间为1～1.8h，烘干的温度为55～75度，得到藕粉；
(6)混合：待藕粉冷却至常温后，按重量份比取藕粉、粳米粉、糯米粉、黄豆粉、玫瑰粉、桂花粉、蜂蜜、木薯粉、红枣粉、蔬菜汁、蛋白粉、黑芝麻粉、核桃仁粉、甜酒和酵母菌剂混合搅拌均匀后晾干，得到复合藕粉；
(7)包装：将复合藕粉进行真空装袋。
优选地，所述步骤(1)中，藕段的厚度为1～2cm。
优选地，所述步骤(4)中，对冲洗池内的莲藕浆液与清水的混合液进行搅拌时，通过人工操作搅拌棒在冲洗池中进行搅拌，搅拌的时间为1～3h。
优选地，所述步骤(4)中，莲藕浆液与清水的混合液在冲洗池中进行沉淀的时间为1～2h。
优选地，所述步骤(4)中，沉淀好的莲藕浆液上层会有大量的清水，通过吸水泵将冲洗池内上层的清水抽走，留下沉淀好的莲藕浆液。
优选地，所述步骤(6)中，藕粉在装袋之前还包括打碎的步骤，即烘干好的藕粉会结成块状，需要用工具将块状藕粉打碎，使得藕粉变成粉状。
由于采用上述技术方案，本发明具有以下有益效果：
本发明的复合藕粉，原料包括藕粉、粳米粉、糯米粉、黄豆粉、玫瑰粉、桂花粉、蜂蜜、木薯粉、红枣粉、蔬菜汁、蛋白粉、黑芝麻粉、核桃仁粉、甜酒和酵母菌剂。其中，营养丰富的藕粉与粳米搭配食用，有健脾、开胃、止泻、益血等功效，适用于年老体虚、食欲不振、大便溏薄、热病后烦渴等症。黄豆粉、糯米粉和红枣粉等可以中和莲藕的寒性。藕粉、玫瑰粉以及桂花粉搭配，具有强健筋骨，肉能润养、调理气血、滋养身体和温胃散寒的功效。各组分原料混合食用，使得复合藕粉的口感好，且各组分间相互配合促进消化吸收，并使整个复合藕粉呈中性，适合各种人群食用，长期食用可以增强人体抵抗力，润肠通便。
本发明的复合藕粉的制备方法，藕粉制备过程简单，且莲藕用超声波清洗机能清洗得很干净，有效去除莲藕中藏纳的泥沙，从而很好的保证藕粉的纯度，藕粉的制作更加的快速，效率大大的提高，能快速的将藕粉进行变成粉状，避免操作过程中藕粉结块，影响了藕粉的实际袋装作业。制备完藕粉后，将所有原料混合均匀再晾干即可，制作方便，利于大规模生产。
综上所述，本发明的复合藕粉及其制备方法，制备出来的复合藕粉营养成分均衡，改善了口感和冲调性，并中和其凉性，提高保健作用；且不含任何添加剂，属纯天然营养食品，具有更好的营养和保健功能。
具体实施方式
下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
除非另有定义，本文所使用的所有的技术和科学术语与属于本发明的技术领域的技术人员通常理解的含义相同。本文中在本发明的说明书中所使用的术语只是为了描述具体的实施例的目的，不是旨在于限制本发明。本文所使用的术语“及/或”包括一个或多个相关的所列项目的任意的和所有的组合。
实施例1：
一种复合藕粉，包括以下按重量份计的组成成分：莲藕300份、粳米粉10份、糯米粉10份、黄豆粉8份、玫瑰粉7份、桂花粉5份、蜂蜜3份、木薯粉4份、红枣粉2份、蔬菜汁6份、蛋白粉3份、黑芝麻粉4份、核桃仁粉3份、甜酒5份和酵母菌剂12份。
一种复合藕粉的制备方法，包括以下步骤：
(1)清洗：将莲藕去皮去节，切成厚度为1cm的藕段，并保证藕段内的两端通孔相通；然后将藕段放入超声波清洗机中进行清洗0.5h；
(2)粉碎过滤：将清洗干净的藕段粉碎后经过震动筛分床，过50目进行过滤获得莲藕浆液；
(3)冲洗：将莲藕浆液输送到冲洗池，并向冲洗池中加入清水，加入的清水的量是莲藕浆液的1倍；
(4)沉淀：对冲洗池内的莲藕浆液与清水的混合液进行搅拌，通过人工操作搅拌棒在冲洗池中进行搅拌，搅拌的时间为1h；并将搅拌充分的莲藕浆液与清水的混合液在冲洗池中进行沉淀，沉淀时间为1h；待莲藕浆液沉淀好之后，取下层的莲藕浆液待用，即沉淀好的莲藕浆液上层会有大量的清水，通过吸水泵将冲洗池内上层的清水抽走，留下沉淀好的莲藕浆液；
(5)烘干：将沉淀好的莲藕浆液放入到烘干装置中，进行烘干作业，烘干的时间为1h，烘干的温度为75度，得到藕粉；
(6)混合：待藕粉冷却至常温后，还包括打碎的步骤，即烘干好的藕粉会结成块状，需要用工具将块状藕粉打碎，使得藕粉变成粉状；按重量份比取粉状藕粉、粳米粉、糯米粉、黄豆粉、玫瑰粉、桂花粉、蜂蜜、木薯粉、红枣粉、蔬菜汁、蛋白粉、黑芝麻粉、核桃仁粉、甜酒和酵母菌剂混合搅拌均匀后晾干，得到复合藕粉；
(7)包装：将复合藕粉进行真空装袋。
实施例2：
一种复合藕粉，包括以下按重量份计的组成成分：莲藕400份、粳米粉13份、糯米粉13份、黄豆粉12份、玫瑰粉9份、桂花粉7份、蜂蜜5份、木薯粉6份、红枣粉5份、蔬菜汁9份、蛋白粉6份、黑芝麻粉5份、核桃仁粉5份、甜酒8份和酵母菌剂19份。
一种复合藕粉的制备方法，包括以下步骤：
(1)清洗：将莲藕去皮去节，切成厚度为1.5cm的藕段，并保证藕段内的两端通孔相通；然后将藕段放入超声波清洗机中进行清洗1h；
(2)粉碎过滤：将清洗干净的藕段粉碎后经过震动筛分床，过75目进行过滤获得莲藕浆液；
(3)冲洗：将莲藕浆液输送到冲洗池，并向冲洗池中加入清水，加入的清水的量是莲藕浆液的1.5倍；
(4)沉淀：对冲洗池内的莲藕浆液与清水的混合液进行搅拌，通过人工操作搅拌棒在冲洗池中进行搅拌，搅拌的时间为2h；并将搅拌充分的莲藕浆液与清水的混合液在冲洗池中进行沉淀，沉淀时间为1.5h；待莲藕浆液沉淀好之后，取下层的莲藕浆液待用，即沉淀好的莲藕浆液上层会有大量的清水，通过吸水泵将冲洗池内上层的清水抽走，留下沉淀好的莲藕浆液；
(5)烘干：将沉淀好的莲藕浆液放入到烘干装置中，进行烘干作业，烘干的时间为1.4h，烘干的温度为65度，得到藕粉；
(6)混合：待藕粉冷却至常温后，还包括打碎的步骤，即烘干好的藕粉会结成块状，需要用工具将块状藕粉打碎，使得藕粉变成粉状；按重量份比取粉状藕粉、粳米粉、糯米粉、黄豆粉、玫瑰粉、桂花粉、蜂蜜、木薯粉、红枣粉、蔬菜汁、蛋白粉、黑芝麻粉、核桃仁粉、甜酒和酵母菌剂混合搅拌均匀后晾干，得到复合藕粉；
(7)包装：将复合藕粉进行真空装袋。
实施例3：
一种复合藕粉，包括以下按重量份计的组成成分：莲藕500份、粳米粉16份、糯米粉16份、黄豆粉16份、玫瑰粉11份、桂花粉9份、蜂蜜7份、木薯粉8份、红枣粉8份、蔬菜汁12份、蛋白粉9份、黑芝麻粉6份、核桃仁粉7份、甜酒11份和酵母菌剂26份。
一种复合藕粉的制备方法，包括以下步骤：
(1)清洗：将莲藕去皮去节，切成厚度为2cm的藕段，并保证藕段内的两端通孔相通；然后将藕段放入超声波清洗机中进行清洗1.5h；
(2)粉碎过滤：将清洗干净的藕段粉碎后经过震动筛分床，过100目进行过滤获得莲藕浆液；
(3)冲洗：将莲藕浆液输送到冲洗池，并向冲洗池中加入清水，加入的清水的量是莲藕浆液的2倍；
(4)沉淀：对冲洗池内的莲藕浆液与清水的混合液进行搅拌，通过人工操作搅拌棒在冲洗池中进行搅拌，搅拌的时间为3h；并将搅拌充分的莲藕浆液与清水的混合液在冲洗池中进行沉淀，沉淀时间为2h；待莲藕浆液沉淀好之后，取下层的莲藕浆液待用，即沉淀好的莲藕浆液上层会有大量的清水，通过吸水泵将冲洗池内上层的清水抽走，留下沉淀好的莲藕浆液；
(5)烘干：将沉淀好的莲藕浆液放入到烘干装置中，进行烘干作业，烘干的时间为1.8h，烘干的温度为55度，得到藕粉；
(6)混合：待藕粉冷却至常温后，还包括打碎的步骤，即烘干好的藕粉会结成块状，需要用工具将块状藕粉打碎，使得藕粉变成粉状；按重量份比取粉状藕粉、粳米粉、糯米粉、黄豆粉、玫瑰粉、桂花粉、蜂蜜、木薯粉、红枣粉、蔬菜汁、蛋白粉、黑芝麻粉、核桃仁粉、甜酒和酵母菌剂混合搅拌均匀后晾干，得到复合藕粉；
(7)包装：将复合藕粉进行真空装袋。
上述说明是针对本发明较佳可行实施例的详细说明，但实施例并非用以限定本发明的专利申请范围，凡本发明所提示的技术精神下所完成的同等变化或修饰变更，均应属于本发明所涵盖专利范围。
Claims (7)
1.一种复合藕粉，其特征在于：包括以下按重量份计的组成成分：莲藕300～500份、粳米粉10～16份、糯米粉10～16份、黄豆粉8～16份、玫瑰粉7～11份、桂花粉5～9份、蜂蜜3～7份、木薯粉4～8份、红枣粉2～8份、蔬菜汁6～12份、蛋白粉3～9份、黑芝麻粉4～6份、核桃仁粉3～7份、甜酒5～11份和酵母菌剂12～26份。
2.一种如权利要求1所述的复合藕粉的制备方法，其特征在于，包括以下步骤：
(1)清洗：将莲藕去皮去节，切成藕段，并保证藕段内的两端通孔相通；然后将藕段放入超声波清洗机中进行清洗0.5～1.5h；
(2)粉碎过滤：将清洗干净的藕段粉碎后经过震动筛分床，过50～100目进行过滤获得莲藕浆液；
(3)冲洗：将莲藕浆液输送到冲洗池，并向冲洗池中加入清水，加入的清水的量是莲藕浆液的1～2倍；
(4)沉淀：对冲洗池内的莲藕浆液与清水的混合液进行搅拌，并将搅拌充分的莲藕浆液与清水的混合液在冲洗池中进行沉淀；待莲藕浆液沉淀好之后，取下层的莲藕浆液待用；
(5)烘干：将沉淀好的莲藕浆液放入到烘干装置中，进行烘干作业，烘干的时间为1～1.8h，烘干的温度为55～75度，得到藕粉；
(6)混合：待藕粉冷却至常温后，按重量份比取藕粉、粳米粉、糯米粉、黄豆粉、玫瑰粉、桂花粉、蜂蜜、木薯粉、红枣粉、蔬菜汁、蛋白粉、黑芝麻粉、核桃仁粉、甜酒和酵母菌剂混合搅拌均匀后晾干，得到复合藕粉；
(7)包装：将复合藕粉进行真空装袋。
3.如权利要求2所述的复合藕粉的制备方法，其特征在于：所述步骤(1)中，藕段的厚度为1～2cm。
4.如权利要求2所述的复合藕粉的制备方法，其特征在于：所述步骤(4)中，对冲洗池内的莲藕浆液与清水的混合液进行搅拌时，通过人工操作搅拌棒在冲洗池中进行搅拌，搅拌的时间为1～3h。
5.如权利要求2所述的复合藕粉的制备方法，其特征在于：所述步骤(4)中，莲藕浆液与清水的混合液在冲洗池中进行沉淀的时间为1～2h。
6.如权利要求2所述的复合藕粉的制备方法，其特征在于：所述步骤(4)中，沉淀好的莲藕浆液上层会有大量的清水，通过吸水泵将冲洗池内上层的清水抽走，留下沉淀好的莲藕浆液。
7.如权利要求2所述的复合藕粉的制备方法，其特征在于：所述步骤(6)中，藕粉在装袋之前还包括打碎的步骤，即烘干好的藕粉会结成块状，需要用工具将块状藕粉打碎，使得藕粉变成粉状。
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