CN107960625A - 一种紫山药粉条 - Google Patents
一种紫山药粉条 Download PDFInfo
- Publication number
- CN107960625A CN107960625A CN201711231323.1A CN201711231323A CN107960625A CN 107960625 A CN107960625 A CN 107960625A CN 201711231323 A CN201711231323 A CN 201711231323A CN 107960625 A CN107960625 A CN 107960625A
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- CN
- China
- Prior art keywords
- vermicelli
- flour
- purple yam
- sweet potato
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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Classifications
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- A—HUMAN NECESSITIES
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- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
一种紫山药粉条，涉及食品加工技术领域，其特征在于：由以下重量份的组分组成：紫山药粉20‑40、红薯淀粉10‑20、魔芋粉3‑6、火龙果榨汁提取物5‑10、大豆粉3‑6食用盐0.5‑1。包括以下方法步骤，1）将组分量的紫山药粉、魔芋粉、红薯淀粉及大豆粉研磨混合，并过滤除杂，得到混合粉；2）将火龙果榨汁提取物、食用盐与混合粉混合在一起送入和面机进行和浆，时间为20‑50分钟；3）将上述制粉原料泵入粉条制作机制成粉条。制备的粉条营养丰富，色泽鲜明，风味独特，口感鲜美的特点。
Description
技术领域
本发明涉及食品加工技术领域， 具体涉及一种紫山药粉条。
背景技术
粉条又名粉丝品种繁多， 如绿豆粉丝、 豌豆粉丝、 蚕豆粉丝、 魔芋粉丝， 更多的是淀粉制的粉丝， 如红薯粉丝， 甘薯粉丝、 土豆粉丝等。 粉丝按其开联有粗、 细、 圆、扁及片状等多种， 按其主要用料又有豆类、 薯类、 苕类的不同。 根据各地的制法差异政治家不同的叫法，有的叫粉丝， 有的叫粉条， 还有的叫凉粉， 冬粉等名称， 其实是大同小异的， 制法相差不多。 除大豆以外的豆类淀粉均可制作粉丝， 但以绿豆淀粉制品为最佳。粉丝是淀粉的线状制品，分干湿两种。 湿粉丝在当地鲜销， 干粉丝经水发后食用， 多用作凉拌或做汤， 荤素皆宜，粉丝与粉条性味相同， 就是有粗细之别。
紫山药也称"紫人参"，又名薯蓣和长芋，属薯蓣科，以其肥大的块根或圆柱状根供食用。块根中含有蛋白质1.5%，碳水化合物14.4%，并含有多种维生素和胆碱等，营养价值极高。富含薯蓣皂(天然的DHEA),内含有各种荷尔蒙基本物质，常吃紫山药有促进内分泌荷尔蒙的合成作用。紫山药的蛋白质含量和淀粉含量都很高，所以常吃紫山药有宜于皮肤保湿，还能促进细胞的新陈代谢。是餐桌佳肴。主要产区江西赣南，广东，台湾，福建。客家人族群视为养生珍品，在客家小吃中也是经常出现的原料。
紫山药还称"紫淮山"，据本草纲目药书的记载，紫山药有着很高的药用价值。,经常食用，不仅可以增加人体的抵抗力，降低血压、血糖、抗衰益寿等，还有益于脾、肺、肾等功能，是很好的食补材料，又被人们称做"蔬菜之王"之美誉。
红薯含有多种人体需要的营养物质， 每500克红薯约可产热能635千卡， 含蛋白质11.5克、 糖14.5克、 脂肪1克、 磷100毫克、 钙90毫克、 铁2克， 胡萝 卜素0.5毫克， 另含有维生B1.B2.C与尼克酸、 亚油酸等。 其中维生素B1、 B2的含量分别比大米高6倍和3倍。 特别是红薯含有丰富的赖氨酸， 而大米、 面粉恰恰缺乏赖氨酸， 但是很多发人却还没有意识到。 根据科学研究， 吃红薯是不会使人发胖的， 相反红薯还是一种理想的减肥食品。 它的含热量非常低， 比一般米饭低得多， 所以吃了之后不必担心会发胖， 反而可起到减肥作用。 红薯中还含有一种类似雌性激素的物质， 对保护人体皮肤， 延缓衰老有一定的作用。 因此， 国外许多女性把红薯当作驻颜美容食品。 目前市场上销售最多的便是红薯粉丝， 得到很多人的认可。
魔芋具有较高的医学价值，我国古代医学典籍《本草纲目》、《三元延寿》、《开宝本草》等均有所记载：魔芋有毒、味辛、性寒，有解毒、消肿、行於、化痰、散积等多种功能，能医治疟疾、闭经、疔疮、丹毒、烫伤、乳痈、疝气、痈疖肿毒、毒蛇咬伤等病症。现代医学则对魔芋有了更多更新的认识：首先，魔芋中含量最大的葡萄甘露聚糖具有强大的膨胀力，有超过任何一种植物胶的粘韧度，即可填充胃肠，消除饥饿感，又因所含热量微乎其微，故可控制体重，达到减肥健美的目的；其二，有降脂的作用。科学家认为，魔芋中含有一些化学物质，能降低血清胆固醇和甘油三酯，可有效地减轻高血压和心血管疾病；其三，魔芋中含有一种凝胶样的化学物质，具有防癌抗癌的神奇魔力。只要将成熟的魔芋经过简单提取分离，制成魔芋精粉，再把精粉加水加热，就可产生魔芋凝胶。这种凝胶被人吃入体内后，能形成半透明膜衣，附着在肠壁上，阻碍各种有害物质，特别是致癌物质的吸收，所以魔芋又被称为“防癌魔衣”；其四，魔芋能使小肠酶分泌增加，加快清除肠壁上沉积物，使其尽快排出体外。所以魔芋既能开胃化食，又能清除肠道垃圾；其五，魔芋还含有对人体有利的果胶、生物碱、17种氨基酸和微量元素，对于现代富贵病也具有明显的疗效。另外，魔芋还含有一种天然的抗菌素，以魔芋精粉为主要原料，配上其它原料制成食品后，魔芋能在食品表面形成抗菌膜，可防治细菌侵袭，延长贮存时间，起到保鲜防菌的作用。
大豆：营养成分每100克含蛋白质36.3克，脂肪18.4克，碳水化合物25克，钙367毫克，磷571毫克，铁11毫克，胡萝卜素0.4毫克，硫胺素0.79毫克，核黄素0.25毫克，烟酸2.1毫克。还含有卵磷脂，大豆皂醇A、B、C、D、E等各种物质。大豆有很多食疗作用：1增强机体免疫功能，500克的大豆含蛋白质相当于1000克瘦肉或1500克鸡蛋或6000毫升牛奶的蛋白质含量，同时还含有多种人体必需的氨基酸，对人体组织细胞起到重要的营养作用，可以提高人体免疫功能。2．防止血管硬化，黄豆中的卵磷脂可除掉附在血管壁上的胆固醇，防止血管硬化，预防心血管疾病，保护心脏。大豆中的卵磷脂还具有防止肝脏内积存过多脂肪的作用，从而有效地防治因肥胖而引起的脂肪肝。3．促进骨骼发育，大豆中含有多种矿物质，补充钙质，防止因缺钙引起的骨质疏松，促进骨骼发育，对小儿、老人的骨骼生长极为有利。4．通导大便，大豆中含有的可溶性纤维，既可通便，又可减少胆固醇。5．抗缺铁性贫血，黄豆中的铁不仅含量多，而且易被人体所吸收，对缺铁性贫血有一定疗效。6．降糖，降脂大豆中含有一种抑胰酶的物质，对糖尿病有治疗效果。大豆所含的皂甙有明显的降血脂作用，同时，可抑制体重增加，减少血清、肝中脂质含量和脂肪含量。7．抗氧化及抗衰老作用，大豆皂甙对阿霉素所致血清丙氨酸转氨酶、天冬氨酸转氨酶的升高可显著对抗，对阿霉素所致小鼠死亡有显著保护效果。
因此为了丰富市场品种， 增加不同的营养元素， 提高原材料的选择范围， 针对不同的人群个性需要， 特提出本申请。
发明内容
本发明所要解决的技术问题在于提供一种营养丰富，色泽鲜明，风味独特，口感鲜美的粉条。
本发明所要解决的技术问题采用以下技术方案来实现：
一种紫山药粉条， 由以下重量份的组分组成，
紫山药粉 20-40、 红薯淀粉10-20、 魔芋粉 3-6、火龙果榨汁提取物 5-10、大豆粉3-6食用盐0.5-1。包括以下方法步骤：
1）将组分量的紫山药粉、 魔芋粉、红薯淀粉及大豆粉研磨混合， 并过滤除杂， 得到混合粉 ；
2）将火龙果榨汁提取物、食用盐与混合粉混合在一起送入和面机进行和浆，时间为20-50分钟 ；
3)将上述制粉原料泵入粉条制作机制成条状， 并切断， 得到熟粉条， 然后进行晒干，或进入烘干机进行烘干， 所述烘干采用热风干燥法进行烘干， 在40-60℃的温度下烘3-5小时， 然后包装即可。
所述火龙果榨汁提取物是将火龙果去皮，用榨汁机榨汁，过滤即得。
本发明的有益效果是： 本发明改变了传统粉条的配方， 制备的粉条营养丰富，色泽鲜明，风味独特，口感鲜美的粉条的特点，丰富了人们的选择。
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
一种紫山药粉条， 由以下重量的组分组成，
紫山药粉 40、 红薯淀粉20、 魔芋粉 6、火龙果榨汁提取物 10、大豆粉6 食用盐1。包括以下方法步骤：
1）将组分量的紫山药粉、 魔芋粉、红薯淀粉及大豆粉研磨混合， 并过滤除杂， 得到混合粉 ；
2）将火龙果榨汁提取物、食用盐与混合粉混合在一起送入和面机进行和浆，时间为50分钟 ；
3)将上述制粉原料泵入粉条制作机制成条状， 并切断， 得到熟粉条， 然后进行晒干，或进入烘干机进行烘干， 所述烘干采用热风干燥法进行烘干， 在60℃的温度下烘3小时，然后包装即可。
所述火龙果榨汁提取物是将火龙果去皮，用榨汁机榨汁，过滤即得。
实施例2
一种紫山药粉条， 由以下重量的组分组成，
紫山药粉 20、 红薯淀粉10、 魔芋粉 3、火龙果榨汁提取物 5、大豆粉3、 食用盐0.5。包括以下方法步骤：
1）将组分量的紫山药粉、 魔芋粉、红薯淀粉及大豆粉研磨混合， 并过滤除杂， 得到混合粉 ；
2）将火龙果榨汁提取物、食用盐与混合粉混合在一起送入和面机进行和浆，时间为20分钟 ；
3)将上述制粉原料泵入粉条制作机制成条状， 并切断， 得到熟粉条， 然后进行晒干，或进入烘干机进行烘干， 所述烘干采用热风干燥法进行烘干，在40℃的温度下烘5小时，然后包装即可。
所述火龙果榨汁提取物是将火龙果去皮，用榨汁机榨汁，过滤即得。
实施例3
一种紫山药粉条， 由以下重量的组分组成：
紫山药粉30、 红薯淀粉15、 魔芋粉 3-6、火龙果榨汁提取物7、大豆粉4 、食用盐0.8。包括以下方法步骤：
1）将组分量的紫山药粉、 魔芋粉、红薯淀粉及大豆粉研磨混合， 并过滤除杂， 得到混合粉 ；
2）将火龙果榨汁提取物、食用盐与混合粉混合在一起送入和面机进行和浆，时间为40分钟 ；
3)将上述制粉原料泵入粉条制作机制成条状， 并切断， 得到熟粉条， 然后进行晒干，或进入烘干机进行烘干， 所述烘干采用热风干燥法进行烘干， 在50℃的温度下烘3-5小时， 然后包装即可。
所述火龙果榨汁提取物是将火龙果去皮，用榨汁机榨汁，过滤即得。
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 (1)
1.一种紫山药粉条， 其特征在于： 由以下重量份的组分制成，
紫山药粉 20-40、 红薯淀粉10-20、 魔芋粉 3-6、火龙果榨汁提取物 5-10、大豆粉3-6食用盐0.5-1；
包括以下方法步骤：
1）将组分量的紫山药粉、 魔芋粉、红薯淀粉及大豆粉研磨混合，并过滤除杂，得到混合粉 ；
2）将火龙果榨汁提取物、食用盐与混合粉混合在一起送入和面机进行和浆，时间为20-50分钟 ；
3)将上述制粉原料泵入粉条制作机制成条状， 并切断， 得到熟粉条， 然后进行晒干，或进入烘干机进行烘干， 所述烘干采用热风干燥法进行烘干， 在40-60℃的温度下烘3-5小时， 然后包装即可。
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| CN101455311A (zh) * | 2009-01-06 | 2009-06-17 | 刘廷增 | 山药粉条及其制作方法 |
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| CN106262779A (zh) * | 2016-08-26 | 2017-01-04 | 颍上县凯旋食品有限公司 | 一种极易复水的方便紫薯粉丝 |
| CN106579147A (zh) * | 2016-12-12 | 2017-04-26 | 广西赑益农业科技有限公司 | 一种紫薯果蔬粉丝 |
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| CN101455311A (zh) * | 2009-01-06 | 2009-06-17 | 刘廷增 | 山药粉条及其制作方法 |
| CN103931986A (zh) * | 2014-03-11 | 2014-07-23 | 郎溪县天子粉丝厂 | 一种藕粉粉条及制备方法 |
| CN106262779A (zh) * | 2016-08-26 | 2017-01-04 | 颍上县凯旋食品有限公司 | 一种极易复水的方便紫薯粉丝 |
| CN106579147A (zh) * | 2016-12-12 | 2017-04-26 | 广西赑益农业科技有限公司 | 一种紫薯果蔬粉丝 |
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Application publication date: 20180427 |