CN107897790A - 一种燕麦红豆红薯干及其加工方法 - Google Patents
一种燕麦红豆红薯干及其加工方法 Download PDFInfo
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Abstract
本发明公开了一种燕麦红豆红薯干,由以下重量份的原料制成:红薯80‑90份、燕麦10‑15份、红豆6‑12份、小麦粉15‑20份、金桔5‑10份、水蜜桃2‑5份、山药3‑6份、干燥玫瑰花1‑3份、陈皮2‑5份、杜仲3‑6份、石决明1‑4份、酸枣仁1‑3份、紫苏1‑3份、乌梅2‑5份、白砂糖8‑12份、鸡蛋5‑10份、发酵粉4‑6份,本发明提供的一种燕麦红豆红薯干,以红薯为主要原料,还添加了燕麦、红豆、小麦粉、金桔、水蜜桃、山药、干燥玫瑰花、多种中药材,营养丰富,香味浓郁,香脆可口,色泽鲜艳,搭配合理,结构合理,既含有较丰富的微营养素,又含有膳食纤维,不饱和脂肪,食用可达到人体营养平衡,调机体功能的功效,增加红薯的深加工途径,增加经济收入。
Description
技术领域
本发明涉及农产品加工领域,具体是一种燕麦红豆红薯干及其加工方法。
背景技术
红薯干以纯天然软甜备受广大消费者喜爱,原材料是红薯,色泽橘红,味道甜美,是一种健康的小食品。红薯干一般是将整块地瓜蒸熟去皮,然后切制、自然晾晒或烘干而成。红薯干一般为块状或条状,有益气生津等食用和药用功能,被联合国誉为最健康的食品。
目前在红薯干加工过程中,为了增加甜味和韧性以及实现工业化规模化生产,一般都会添加糖、蜜或其他甜味剂,还要添加果胶、防腐剂等食品添加剂,这样就会影响红薯原有的营养和特有风味。
不添加其他添加剂的红薯干的制备一般采取的方法是对红薯干进行直接干燥。红薯干的干燥分自然干燥和人工烘干,自然干燥出来的产品无论是颜色、外观、甜度、韧性及柔软度都能保持红薯原有营养和特有风味,但耗时长、易酸败、受天气影响往往又容易破坏红薯营养和特有风味。
发明内容
本发明的目的在于提供一种燕麦红豆红薯干及其加工方法,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:
一种燕麦红豆红薯干,由以下重量份的原料制成:
红薯80-90份、燕麦10-15份、红豆6-12份、小麦粉15-20份、金桔5-10份、水蜜桃2-5份、山药3-6份、干燥玫瑰花1-3份、陈皮2-5份、杜仲3-6份、石决明1-4份、酸枣仁1-3份、紫苏1-3份、乌梅2-5份、白砂糖8-12份、鸡蛋5-10份、发酵粉4-6份。
一种燕麦红豆红薯干,由以下重量份的原料制成:
红薯80份、燕麦10份、红豆6份、小麦粉15份、金桔5份、水蜜桃2份、山药3份、干燥玫瑰花1份、陈皮2份、杜仲3份、石决明1份、酸枣仁1份、紫苏1份、乌梅2份、白砂糖8份、鸡蛋5份、发酵粉4份。
一种燕麦红豆红薯干,由以下重量份的原料制成:
红薯90份、燕麦15份、红豆12份、小麦粉20份、金桔10份、水蜜桃5份、山药6份、干燥玫瑰花3份、陈皮5份、杜仲6份、石决明4份、酸枣仁3份、紫苏3份、乌梅5份、白砂糖12份、鸡蛋10份、发酵粉6份。
一种燕麦红豆红薯干,由以下重量份的原料制成:
红薯85份、燕麦13份、红豆9份、小麦粉18份、金桔8份、水蜜桃3.5份、山药5份、干燥玫瑰花2份、陈皮3.5份、杜仲4.5份、石决明2.5份、酸枣仁2份、紫苏2份、乌梅3份、白砂糖10份、鸡蛋8份、发酵粉5份。
一种燕麦红豆红薯干的加工方法,具体包括以下步骤:
(1)选择新鲜、完整、无病虫的红薯,充分洗净,置于110-120℃,加热灭菌30分钟,冷却至室温,揭除表皮,得熟化灭菌红薯;
(2)将燕麦、红豆磨成粉,过筛后,加入小麦粉中,山药蒸熟,加入小麦粉中,混合均匀后,于800-900MHz微波干燥16-18秒,增强红薯香味,得干燥熟化面粉;
(3)将干燥玫瑰花捏碎,取出花萼,只留花瓣,用冷水浸泡约10分钟,后,将金桔、水蜜桃、玫瑰花煮熟后捣烂成泥,混合均匀而成水果酱;
(4)将陈皮、杜仲、石决明、酸枣仁、紫苏、乌梅洗净,粉碎至80-100目,得中药粉,加入红薯重量5倍量的水,煮沸后熬煮至体积为原来的1/6,增加保健功能,得中药提取物;
(5)将熟化灭菌红薯、水果酱、白砂糖、鸡蛋和中药提取物混合打浆,过60-80目筛,加入发酵粉,混合均匀,置于25-28℃恒温发酵15小时,醇香可口,促进吸收,得发酵红薯浆;
(6)将干燥熟化面粉加入发酵红薯浆,搅拌均匀,倒入模具中,置于-39~-37℃冷冻10小时,置于烤箱中烘烤13-15分钟,含水量为6-8%,香脆可口,得燕麦红豆红薯干;
(7)灭菌、包装、金属检测。
步骤(7)中,所述杀菌:将包装后的红薯干进行水煮杀菌,所述水煮杀菌的温度为70-160℃,时间为8-18min,水煮杀菌后将红薯干迅速冷却至4-5℃。一般细菌的致死点为温度68℃与时间15min以下,所以将包装后的红薯干经过此法处理后,可杀灭其中的致病性细菌和绝大多数非致病性细菌,并且不会损害食品品质,另外不会导致包装袋中的助剂及有害物质析出,安全可靠。急剧的冷热变化也可以促进细菌的死亡,提高灭菌效果。
步骤(7)中,所述金属探测:采用金属探测仪进行金属探测,其关键限值Fe直径1.2mm,SUS金属碎片直径1.5mm,所述金属探测仪0.5-1h校准一次。
与现有技术相比,本发明的有益效果是:
本发明提供的一种燕麦红豆红薯干,以红薯为主要原料,还添加了燕麦、红豆、小麦粉、金桔、水蜜桃、山药、干燥玫瑰花、多种中药材,营养丰富,香味浓郁,香脆可口,色泽鲜艳,搭配合理,结构合理,既含有较丰富的微营养素,又含有膳食纤维,不饱和脂肪,食用可达到人体营养平衡,调机体功能的功效,增加红薯的深加工途径,增加经济收入;红薯经灭菌熟化后与中药混合打浆,经发酵粉发酵,增加营养和醇香,协调胃肠功能,促进吸收利用,增强保健功能,能够益气养阴、补脾肺肾、平肝潜阳、清肝明目、养心益肝、安神敛汗、行气宽中、敛肺止咳,任何人群均可放心食用;不含任何添加剂,改变传统红薯干的柔韧口感,满足消费者的营养和口感需求。还公开的红薯干加工工艺,操作简便,制作的红薯干颜色自然、饱满,保存过程中不易上霜,保质期明显延长。
具体实施方式本
实施例1
一种燕麦红豆红薯干,由以下重量份的原料制成:
红薯80份、燕麦10份、红豆6份、小麦粉15份、金桔5份、水蜜桃2份、山药3份、干燥玫瑰花1份、陈皮2份、杜仲3份、石决明1份、酸枣仁1份、紫苏1份、乌梅2份、白砂糖8份、鸡蛋5份、发酵粉4份。
一种燕麦红豆红薯干的加工方法,具体包括以下步骤:
(1)选择新鲜、完整、无病虫的红薯,充分洗净,置于110-120℃,加热灭菌30分钟,冷却至室温,揭除表皮,得熟化灭菌红薯;
(2)将燕麦、红豆磨成粉,过筛后,加入小麦粉中,山药蒸熟,加入小麦粉中,混合均匀后,于800-900MHz微波干燥16-18秒,增强红薯香味,得干燥熟化面粉;
(3)将干燥玫瑰花捏碎,取出花萼,只留花瓣,用冷水浸泡约10分钟,后,将金桔、水蜜桃、玫瑰花煮熟后捣烂成泥,混合均匀而成水果酱;
(4)将陈皮、杜仲、石决明、酸枣仁、紫苏、乌梅洗净,粉碎至80-100目,得中药粉,加入红薯重量5倍量的水,煮沸后熬煮至体积为原来的1/6,增加保健功能,得中药提取物;
(5)将熟化灭菌红薯、水果酱、白砂糖、鸡蛋和中药提取物混合打浆,过60-80目筛,加入发酵粉,混合均匀,置于25-28℃恒温发酵15小时,醇香可口,促进吸收,得发酵红薯浆;
(6)将干燥熟化面粉加入发酵红薯浆,搅拌均匀,倒入模具中,置于-39~-37℃冷冻10小时,置于烤箱中烘烤13-15分钟,含水量为6-8%,香脆可口,得燕麦红豆红薯干;
(7)灭菌、包装、金属检测。
步骤(7)中,所述杀菌:将包装后的红薯干进行水煮杀菌,所述水煮杀菌的温度为70-160℃,时间为8-18min,水煮杀菌后将红薯干迅速冷却至4-5℃。一般细菌的致死点为温度68℃与时间15min以下,所以将包装后的红薯干经过此法处理后,可杀灭其中的致病性细菌和绝大多数非致病性细菌,并且不会损害食品品质,另外不会导致包装袋中的助剂及有害物质析出,安全可靠。急剧的冷热变化也可以促进细菌的死亡,提高灭菌效果。
步骤(7)中,所述金属探测:采用金属探测仪进行金属探测,其关键限值Fe直径1.2mm,SUS金属碎片直径1.5mm,所述金属探测仪0.5-1h校准一次。
实施例2
一种燕麦红豆红薯干,由以下重量份的原料制成:
红薯90份、燕麦15份、红豆12份、小麦粉20份、金桔10份、水蜜桃5份、山药6份、干燥玫瑰花3份、陈皮5份、杜仲6份、石决明4份、酸枣仁3份、紫苏3份、乌梅5份、白砂糖12份、鸡蛋10份、发酵粉6份。
一种燕麦红豆红薯干的加工方法,具体包括以下步骤:
(1)选择新鲜、完整、无病虫的红薯,充分洗净,置于110-120℃,加热灭菌30分钟,冷却至室温,揭除表皮,得熟化灭菌红薯;
(2)将燕麦、红豆磨成粉,过筛后,加入小麦粉中,山药蒸熟,加入小麦粉中,混合均匀后,于800-900MHz微波干燥16-18秒,增强红薯香味,得干燥熟化面粉;
(3)将干燥玫瑰花捏碎,取出花萼,只留花瓣,用冷水浸泡约10分钟,后,将金桔、水蜜桃、玫瑰花煮熟后捣烂成泥,混合均匀而成水果酱;
(4)将陈皮、杜仲、石决明、酸枣仁、紫苏、乌梅洗净,粉碎至80-100目,得中药粉,加入红薯重量5倍量的水,煮沸后熬煮至体积为原来的1/6,增加保健功能,得中药提取物;
(5)将熟化灭菌红薯、水果酱、白砂糖、鸡蛋和中药提取物混合打浆,过60-80目筛,加入发酵粉,混合均匀,置于25-28℃恒温发酵15小时,醇香可口,促进吸收,得发酵红薯浆;
(6)将干燥熟化面粉加入发酵红薯浆,搅拌均匀,倒入模具中,置于-39~-37℃冷冻10小时,置于烤箱中烘烤13-15分钟,含水量为6-8%,香脆可口,得燕麦红豆红薯干;
(7)灭菌、包装、金属检测。
步骤(7)中,所述杀菌:将包装后的红薯干进行水煮杀菌,所述水煮杀菌的温度为70-160℃,时间为8-18min,水煮杀菌后将红薯干迅速冷却至4-5℃。一般细菌的致死点为温度68℃与时间15min以下,所以将包装后的红薯干经过此法处理后,可杀灭其中的致病性细菌和绝大多数非致病性细菌,并且不会损害食品品质,另外不会导致包装袋中的助剂及有害物质析出,安全可靠。急剧的冷热变化也可以促进细菌的死亡,提高灭菌效果。
步骤(7)中,所述金属探测:采用金属探测仪进行金属探测,其关键限值Fe直径1.2mm,SUS金属碎片直径1.5mm,所述金属探测仪0.5-1h校准一次。
实施例3
一种燕麦红豆红薯干,由以下重量份的原料制成:
红薯85份、燕麦13份、红豆9份、小麦粉18份、金桔8份、水蜜桃3.5份、山药5份、干燥玫瑰花2份、陈皮3.5份、杜仲4.5份、石决明2.5份、酸枣仁2份、紫苏2份、乌梅3份、白砂糖10份、鸡蛋8份、发酵粉5份。
一种燕麦红豆红薯干的加工方法,具体包括以下步骤:
(1)选择新鲜、完整、无病虫的红薯,充分洗净,置于110-120℃,加热灭菌30分钟,冷却至室温,揭除表皮,得熟化灭菌红薯;
(2)将燕麦、红豆磨成粉,过筛后,加入小麦粉中,山药蒸熟,加入小麦粉中,混合均匀后,于800-900MHz微波干燥16-18秒,增强红薯香味,得干燥熟化面粉;
(3)将干燥玫瑰花捏碎,取出花萼,只留花瓣,用冷水浸泡约10分钟,后,将金桔、水蜜桃、玫瑰花煮熟后捣烂成泥,混合均匀而成水果酱;
(4)将陈皮、杜仲、石决明、酸枣仁、紫苏、乌梅洗净,粉碎至80-100目,得中药粉,加入红薯重量5倍量的水,煮沸后熬煮至体积为原来的1/6,增加保健功能,得中药提取物;
(5)将熟化灭菌红薯、水果酱、白砂糖、鸡蛋和中药提取物混合打浆,过60-80目筛,加入发酵粉,混合均匀,置于25-28℃恒温发酵15小时,醇香可口,促进吸收,得发酵红薯浆;
(6)将干燥熟化面粉加入发酵红薯浆,搅拌均匀,倒入模具中,置于-39~-37℃冷冻10小时,置于烤箱中烘烤13-15分钟,含水量为6-8%,香脆可口,得燕麦红豆红薯干;
(7)灭菌、包装、金属检测。
步骤(7)中,所述杀菌:将包装后的红薯干进行水煮杀菌,所述水煮杀菌的温度为70-160℃,时间为8-18min,水煮杀菌后将红薯干迅速冷却至4-5℃。一般细菌的致死点为温度68℃与时间15min以下,所以将包装后的红薯干经过此法处理后,可杀灭其中的致病性细菌和绝大多数非致病性细菌,并且不会损害食品品质,另外不会导致包装袋中的助剂及有害物质析出,安全可靠。急剧的冷热变化也可以促进细菌的死亡,提高灭菌效果。
步骤(7)中,所述金属探测:采用金属探测仪进行金属探测,其关键限值Fe直径1.2mm,SUS金属碎片直径1.5mm,所述金属探测仪0.5-1h校准一次。
Claims (7)
1.一种燕麦红豆红薯干,其特征在于,由以下重量份的原料制成:
红薯80-90份、燕麦10-15份、红豆6-12份、小麦粉15-20份、金桔5-10份、水蜜桃2-5份、山药3-6份、干燥玫瑰花1-3份、陈皮2-5份、杜仲3-6份、石决明1-4份、酸枣仁1-3份、紫苏1-3份、乌梅2-5份、白砂糖8-12份、鸡蛋5-10份、发酵粉4-6份。
2.根据权利要求1所述的燕麦红豆红薯干,其特征在于,由以下重量份的原料制成:
红薯80份、燕麦10份、红豆6份、小麦粉15份、金桔5份、水蜜桃2份、山药3份、干燥玫瑰花1份、陈皮2份、杜仲3份、石决明1份、酸枣仁1份、紫苏1份、乌梅2份、白砂糖8份、鸡蛋5份、发酵粉4份。
3.根据权利要求1所述的燕麦红豆红薯干,其特征在于,由以下重量份的原料制成:
红薯90份、燕麦15份、红豆12份、小麦粉20份、金桔10份、水蜜桃5份、山药6份、干燥玫瑰花3份、陈皮5份、杜仲6份、石决明4份、酸枣仁3份、紫苏3份、乌梅5份、白砂糖12份、鸡蛋10份、发酵粉6份。
4.根据权利要求1所述的燕麦红豆红薯干,其特征在于,由以下重量份的原料制成:
红薯85份、燕麦13份、红豆9份、小麦粉18份、金桔8份、水蜜桃3.5份、山药5份、干燥玫瑰花2份、陈皮3.5份、杜仲4.5份、石决明2.5份、酸枣仁2份、紫苏2份、乌梅3份、白砂糖10份、鸡蛋8份、发酵粉5份。
5.一种燕麦红豆红薯干的加工方法,其特征在于,具体包括以下步骤:
(1)选择新鲜、完整、无病虫的红薯,充分洗净,置于110-120℃,加热灭菌30分钟,冷却至室温,揭除表皮,得熟化灭菌红薯;
(2)将燕麦、红豆磨成粉,过筛后,加入小麦粉中,山药蒸熟,加入小麦粉中,混合均匀后,于800-900MHz微波干燥16-18秒,增强红薯香味,得干燥熟化面粉;
(3)将干燥玫瑰花捏碎,取出花萼,只留花瓣,用冷水浸泡约10分钟,后,将金桔、水蜜桃、玫瑰花煮熟后捣烂成泥,混合均匀而成水果酱;
(4)将陈皮、杜仲、石决明、酸枣仁、紫苏、乌梅洗净,粉碎至80-100目,得中药粉,加入红薯重量5倍量的水,煮沸后熬煮至体积为原来的1/6,增加保健功能,得中药提取物;
(5)将熟化灭菌红薯、水果酱、白砂糖、鸡蛋和中药提取物混合打浆,过60-80目筛,加入发酵粉,混合均匀,置于25-28℃恒温发酵15小时,醇香可口,促进吸收,得发酵红薯浆;
(6)将干燥熟化面粉加入发酵红薯浆,搅拌均匀,倒入模具中,置于-39~-37℃冷冻10小时,置于烤箱中烘烤13-15分钟,含水量为6-8%,香脆可口,得燕麦红豆红薯干;
(7)灭菌、包装、金属检测。
6.根据权利要求5所述的燕麦红豆红薯干的加工方法,其特征在于,步骤(7)中,所述杀菌:将包装后的红薯干进行水煮杀菌,所述水煮杀菌的温度为70-160℃,时间为8-18mi n,水煮杀菌后将红薯干迅速冷却至4-5℃。
7.根据权利要求5所述的燕麦红豆红薯干的加工方法,其特征在于,步骤(7)中,所述金属探测:采用金属探测仪进行金属探测,其关键限值Fe 直径1.2mm,SUS金属碎片直径1.5mm,所述金属探测仪0.5-1h校准一次。
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