CN108094962A - 一种烤红薯片 - Google Patents
一种烤红薯片 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
- 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
- A23L19/105—Sweet potatoes
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明提供了一种烤红薯片,其特征在于,该烤红薯片原料为红薯肉、蜂蜜、新塔花提取物、没食子提取物、调味品。该烤红薯片原料简单易得,香味好,口感佳。制备工艺简单,容易储存,提高了红薯的市场价值,具有市场前景。
Description
技术领域
本发明属于食品加工领域,具体设计一种烤红薯片。
背景技术
红薯(学名:Ipomoea batatas),又名蕃薯、甘薯、山芋、番芋、地瓜、红苕、线苕、白薯、金薯、甜薯、朱薯、枕薯等。常见的多年生双子叶植物,草本,其蔓细长,茎匍匐地面。块根,无氧呼吸产生乳酸,皮色发白或发红,肉大多为黄白色,但也有紫色,除供食用外,还可以制糖和酿酒、制酒精。本文中的红薯指的是红薯或紫薯的块根。
据研究数据显示:红薯中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,另含有维生素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。
红薯不仅具有食疗价值更是具有保健作用。研究显示:
1、科学家发现红薯中含有一种化学物质叫氢表雄酮,可以用于预防结肠癌和乳腺癌。[2]饮食中最具有抗癌作用的营养物质是β-胡萝卜素(维生素A前体)、维生素C和叶酸,而在红薯中三者含量都比较丰富。一个小红薯(约2两重)可提供2倍量的人体每天所需维生素A、三分之一量的每天所需维生素C和约50微克的叶酸;其中膳食纤维的含量高于一碗燕麦粥。常吃红薯有助于维持人体的正常叶酸水平,体内叶酸含量过低会增加得癌症的风险。红薯中高含量的膳食纤维有促进胃肠蠕动、预防便秘和结肠直肠癌的作用。
2、红薯富含钾、β-胡萝卜素、叶酸、维生素C和维生素B6,这5种成分均有助于预防心血管疾病。钾有助于人体细胞液体和电解质平衡,维持正常血压和心脏功能。
β-胡萝卜素和维生素C有抗脂质氧化、预防动脉粥样硬化的作用。补充叶酸和维生素B6有助于降低血液中高半胱氨酸水平,后者可损伤动脉血管,是心血管疾病的独立危险因素。
现今红薯人们常见的吃法有:红薯发糕、红薯葱饼、红薯烧饼、红薯丁汤、油炸薯条,或者直接晒成红薯干。烤红薯一般采用整颗红薯进烤箱或者炉煨的方式,一方面食用不方便,另一方面,卫生状况堪忧。本发明人通过合理配方,针对红薯的性能功效搭配食材,研制本发明烤红薯片,红薯片香脆味佳,营养流失少。
发明内容
本发明旨在提供一种烤红薯片。
为实现上述发明目的,本发明一种烤红薯片,具体方案为:
本发明所述一种烤红薯片,该烤红薯片原料为红薯肉、蜂蜜、调味品。
本发明所述一种烤红薯片,该烤红薯片原料重量百分比计为:红薯肉10-90%、蜂蜜1-10%、新塔花提取物1-20%、没食子提取物1-15%、调味品1-10%。
本发明所述一种烤红薯片,该烤红薯片原料重量百分比计为:红薯肉30-80%、蜂蜜5-10%、新塔花提取物1-18%、没食子提取物1-12%、调味品5-10%。
本发明所述一种烤红薯片,该烤红薯片原料重量百分比计为:红薯肉70%、蜂蜜10%、新塔花提取物5%、没食子提取物5%、调味品10%。
本发明所述一种烤红薯片,该烤红薯片所述红薯肉为红薯肉或紫薯肉。
本发明所述一种烤红薯片,该烤红薯片所述调味品为沙拉酱、盐、姜、番茄酱中的一种或多种组合。
本发明所述一种烤红薯片,该烤红薯片的制备方法为:
1)挑选红薯,去杂洗净,削皮,切成1-3cm厚的片,备用;
2)将不粘的铁板加热,再将步骤1)所得的红薯肉片均匀放置在铁板上,每3-10分钟翻边,反复5-10次;待红薯肉片烤制俩面金黄,涂上蜂蜜,备用;
3)将步骤2)制备所得红薯片加入新塔花提取物、没食子提取物、调味品,放入烘烤机内,在温度为100-150℃范围内,烘烤2-3小时,即得本发明烤红薯片。
本发明有益效果:
1.成分天然无添加,绿色食品;
2.制备工艺简单,避免了传统方法对烤红薯的杂质带入,食用方便安全。
3.红薯与没食子提取物配伍改善胃肠道功能,增强人体的消化功能,辅以新塔花安神,本发明食材配伍具有宁神静气,补益身体的功效。
具体实施方式
下面实施例只为进一步说明本发明,不以任何形式限制本发明范围。
实施例1
红薯肉70%、蜂蜜10%、新塔花提取物5%、没食子提取物5%、糖10%。
实施例2
红薯肉65%、蜂蜜20%、新塔花提取物3%、没食子提取物4%、盐8%。
实施例3
红薯肉60%、蜂蜜18%、新塔花提取物3%、没食子提取物6%、水果沙拉13%。
实施例4
红薯肉75%、蜂蜜8%、新塔花提取物3%、没食子提取物4%、番茄沙拉10%。
实施例1-4制备方法为:
1)挑选红薯,去杂洗净,削皮,切成1-3cm厚的片,备用;
2)将不粘的铁板加热,再将步骤1)所得的红薯肉片均匀放置在铁板上,每5分钟翻边,反复6次;待红薯肉片烤制俩面金黄,涂上蜂蜜,备用;
3)将步骤2)制备所得红薯片加入新塔花提取物、没食子提取物、调味品,放入烘烤机内,在温度为100-150℃范围内,烘烤2小时,即得本发明烤红薯片。
Claims (7)
1.一种烤红薯片,其特征在于,该烤红薯片原料为红薯肉、蜂蜜、新塔花提取物、没食子提取物、调味品。
2.根据权利要求1所述一种烤红薯片,其特征在于,该烤红薯片原料重量百分比计为:红薯肉10-90%、蜂蜜1-10%、新塔花提取物1-20%、没食子提取物1-15%、调味品1-10%。
3.根据权利要求1所述一种烤红薯片,其特征在于,该烤红薯片原料重量百分比计为:红薯肉30-80%、蜂蜜5-10%、新塔花提取物1-18%、没食子提取物1-12%、调味品5-10%。
4.根据权利要求1所述一种烤红薯片,其特征在于,该烤红薯片原料重量百分比计为:红薯肉70%、蜂蜜10%、新塔花提取物5%、没食子提取物5%、调味品10%。
5.根据权利要求1-4任一项所述一种烤红薯片,其特征在于,该烤红薯片所述红薯肉为红薯肉或紫薯肉。
6.根据权利要求1-4任一项所述一种烤红薯片,其特征在于,该烤红薯片所述调味品为沙拉酱、盐、姜、番茄酱中的一种或多种组合。
7.根据权利要求1-6任一项所述一种烤红薯片,其特征在于,该烤红薯片的制备方法为:
1)挑选红薯,去杂洗净,削皮,切成1-3cm厚的片,备用;
2)将烧烤的铁板加热,再将步骤1)所得的红薯肉片均匀放置在铁板上,每3-10分钟翻边,反复5-10次;待红薯肉片烤制俩面金黄,涂上蜂蜜,备用;
3)将步骤2)制备所得红薯片加入调味品,放入烘烤机内,在温度为100-150℃范围内,烘烤2-3小时,即得本发明烤红薯片。
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