CN108244582A - 一种紫薯葫芦籽及其加工方法 - Google Patents
一种紫薯葫芦籽及其加工方法 Download PDFInfo
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- CN108244582A CN108244582A CN201810273756.1A CN201810273756A CN108244582A CN 108244582 A CN108244582 A CN 108244582A CN 201810273756 A CN201810273756 A CN 201810273756A CN 108244582 A CN108244582 A CN 108244582A
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- sweet potato
- cucurbit seed
- purple sweet
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- A—HUMAN NECESSITIES
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- 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
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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
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- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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Abstract
本发明所提供的一种紫薯葫芦籽的加工方法，属于食品加工领域，主要环节有：备料、熬糖、拌粉、包衣、烘烤、杀菌包装。该紫薯葫芦籽的加工方法主要运用机器化生产，减少了人力劳动，步骤简单，加工成本低廉，保质期较长，适合批量生产。制作的紫薯葫芦籽结合了葫芦籽和紫薯的风味，具有松脆可口、营养丰富的优点，能更好地满足人们对食物口味的多样化需求和营养多元化需要。
Description
技术领域
本发明涉及一种紫薯葫芦籽，本发明还涉及一种该紫薯葫芦籽的加工方法。
背景技术
葫芦籽又名槚如树、鸡葫芦籽、介寿果，它的营养十分丰富，含脂肪高达47%，蛋白质21.2%，碳水化合物22.3%，尚含A、B1、B2等多种维生素和矿物质，特别是其中的锰、铬、镁、硒等微量元素，具有抗氧化、防衰老、抗肿瘤和抗心血管病的作用。而所含之脂肪多为不饱和脂肪酸，其中油酸占总脂肪酸的67.4%，亚油酸占19.8%，是高血脂、冠心病患者的食疗佳果。葫芦籽中维生素B1的含量仅次于芝麻和花生，有补充体力、消除疲劳的效果，适合易疲倦的人食用。葫芦籽含丰富的维生素A，是优良的抗氧化剂，能使皮肤有光泽、气色变好。葫芦籽还具有催乳的功效，有益于产后乳汁分泌不足的妇女。葫芦籽中含有大量的蛋白酶抑制剂，能控制癌症病情。经常食用葫芦籽有强身健体、提高机体抗病能力、增进性欲、增加体重等作用。中医学认为，葫芦籽味甘，性平，无毒。可治咳逆、心烦、口渴。《本草拾遗》云：葫芦籽仁主治渴、润肺、去烦、除痰。《海药本草》亦云：主烦躁、心闷、痰鬲、伤寒清涕、咳逆上气。
紫薯的营养成分含量明显高于普通的红薯，其赖氨酸、铜、锰、钾、锌的含量高于一般红薯的3~8倍，长期食用具有降压、补血、益气、润肺、养颜之功效;同时，它属于减肥食品，能够有效预防动脉硬化，尤其是抗癌质碘、硒的含量比其他红薯高20倍以上。而硒和铁是人体抗疲劳、抗衰老、补血的必要元素，特别是硒被称为"抗癌大王"，易被人体吸收，可留在血清中，修补心肌，增强机体免疫力，清除体内自由基，抑制癌细胞中DNA的合成和癌细胞的分裂与生长，预防胃癌、肝癌等癌症的发生。紫薯粉复水后呈鲜紫色，具有浓郁的烤薯风味口感。丰富的膳食纤维，润肠通便，美容养颜，抗衰老，特别是对长期面对电脑的人的眼睛有很好的保护调节作用。紫薯粉系选用新鲜优质的紫薯，经去皮、干燥等工艺加工而成。保留了紫薯除皮以外的全部干物质：蛋白质、脂肪、碳水化合物、维生素、矿物质及膳食纤维等。复水后的紫薯粉，其色泽、香气、滋味、口感与新鲜紫薯蒸熟捣泥的状态相同。
目前，人们对葫芦籽的食用方法比较单一，葫芦籽一般都是烘炒熟直接食用。
发明内容
本发明的目的是提供一种新型美食紫薯葫芦籽，将葫芦籽和紫薯的优点相结合，集咸、甜、酥、脆、营养丰富、味美可口等特点于一体。
本发明要解决的另一个技术问题是提供一种紫薯葫芦籽的加工保存方法，本方法步骤简单，加工成本低廉，保质期较长，适合批量生产。
本发明提供一种紫薯葫芦籽，该紫薯葫芦籽由下述方法加工所得：
（1）备料：葫芦籽去壳，去除霉变、碎瓣及不规则的葫芦籽仁，筛选出色泽、大小一致的葫芦籽仁，采用脉冲强光对筛选好的葫芦籽仁进行初步杀菌，一次脉冲光一闪光在4J/cm；
（2）熬糖：饴糖加热并加入白糖和水加热熬制，直到糖浆由大泡泡变成小泡泡，关火冷却后加入泡打粉；
（3）拌粉：糯米粉、粘米粉、玉米淀粉、紫薯粉、食盐、味精、壳聚糖拌匀成混合粉；
（4）包衣：将葫芦籽仁放入包衣机中，浇入所述糖浆，浇一层所述糖浆撒一层所述混合粉，循环该过程直到混合粉全部粘在葫芦籽仁上，得到半成品，所述半成品阴干 24-48 小时备用；
（5）烘烤：所述半成品在烤炉上转动烘烤使其不粘结，200℃下15-20分钟烤熟后冷却即成紫薯葫芦籽；
（6）杀菌包装：采用脉冲强光对所述成品紫薯葫芦籽进行再次杀菌，一次脉冲光一闪光在4J/cm，杀过菌的紫薯葫芦籽用真空包装机按照一份紫薯葫芦籽一份食品干燥剂进行真空包装；
优选的，所用原料按重量比包括：葫芦籽10%、食盐 2-4%、饴糖 1-3%、白砂糖1-3%、泡打粉 0.1-0.2%、糯米粉 2-4%、粘米粉2-4%、玉米淀粉2-4%、紫薯粉 2-8%、壳聚糖 2-8%、味精0.1-0.3%。
本发明的有益效果是：制作的紫薯葫芦籽结合了葫芦籽和紫薯的风味，具有松脆可口、营养丰富的优点，能更好地满足人们对食物口味的多样化需求和营养多元化需要。该紫薯葫芦籽主要运用机器化生产，减少了人力劳动，步骤简单，加工成本低廉，保质期较长，适合批量生产。
实施例一
（1）备料：葫芦籽去壳，去除霉变、碎瓣及不规则的葫芦籽仁，筛选出色泽、大小一致的葫芦籽仁1000g，采用脉冲强光对筛选好的葫芦籽仁进行初步杀菌，一次脉冲光一闪光在4J/cm；
（2）熬糖：200g饴糖加热并加入200g白糖和水加热熬制，直到糖浆由大泡泡变成小泡泡，关火冷却后加入泡打粉；
（3）拌粉：300g糯米粉、300g粘米粉、300g玉米淀粉、500g紫薯粉、300g食盐、20g味精、50g壳聚糖拌匀成混合粉；
（4）包衣：将葫芦籽仁放入包衣机中，浇入所述糖浆，浇一层所述糖浆撒一层所述混合粉，循环该过程直到混合粉全部粘在葫芦籽仁上，得到半成品，所述半成品阴干 24-48 小时备用；
（5）烘烤：所述半成品在烤炉上转动烘烤使其不粘结，200℃下15-20分钟烤熟后冷却即成紫薯葫芦籽；
（6）杀菌包装：采用脉冲强光对所述成品紫薯葫芦籽进行再次杀菌，一次脉冲光一闪光在4J/cm，杀过菌的紫薯葫芦籽用真空包装机按照一份紫薯葫芦籽一份食品干燥剂进行真空包装。
申请人声明，本发明通过上述实施例来说明本发明的制备步骤，但本发明并不局限于上述制备步骤，即不意味着本发明必须依赖上述制备步骤才能实施。所属技术领域的技术人员应该明了，对本发明的任何改进，对本发明所选用原料的等效替换及辅助成分的添加、具体方式的选择等，均落在本发明的保护范围和公开范围之内。
Claims (5)
1.一种紫薯葫芦籽的加工方法，包括以下步骤：
（1）备料：葫芦籽去壳，去除霉变、碎瓣及不规则的葫芦籽仁，筛选出色泽、大小一致的葫芦籽仁，采用脉冲强光对筛选好的葫芦籽仁进行初步杀菌，一次脉冲光一闪光在4J/cm；
（2）熬糖：饴糖加热并加入白糖和水加热熬制，直到糖浆由大泡泡变成小泡泡，关火冷却后加入泡打粉；
（3）拌粉：糯米粉、粘米粉、玉米淀粉、紫薯粉、食盐、味精、壳聚糖拌匀成混合粉；
（4）包衣：将葫芦籽仁放入包衣机中，浇入所述糖浆，浇一层所述糖浆撒一层所述混合粉，循环该过程直到混合粉全部粘在葫芦籽仁上，得到半成品，所述半成品阴干 24-48 小时备用；
（5）烘烤：所述半成品在烤炉上转动烘烤使其不粘结，200℃下15-20分钟烤熟后冷却即成紫薯葫芦籽；
（6）杀菌包装：采用脉冲强光对所述成品紫薯葫芦籽进行再次杀菌，一次脉冲光一闪光在4J/cm，杀过菌的紫薯葫芦籽用真空包装机按照一份紫薯葫芦籽一份食品干燥剂进行真空包装；
优选的，所用原料按重量比包括：葫芦籽10%、食盐 2-4%、饴糖 1-3%、白砂糖1-3%、泡打粉 0.1-0.2%、糯米粉 2-4%、粘米粉2-4%、玉米淀粉2-4%、紫薯粉 2-8%、壳聚糖 2-8%、味精0.1-0.3%。
2.根据权利要求1所述的一种紫薯葫芦籽的加工方法加工所得的紫薯葫芦籽。
3.根据权利要求1所述的一种紫薯葫芦籽的加工方法，其特征在于：所用原料按重量比包括：葫芦籽10%、食盐 2-4%、饴糖 1-3%、白砂糖1-3%、泡打粉 0.1-0.2%、糯米粉 2-4%、粘米粉2-4%、玉米淀粉2-4%、紫薯粉 2-8%、壳聚糖 2-8%、味精0.1-0.3%。
4.根据权利要求1所述的一种紫薯葫芦籽的加工方法，其特征在于：筛选过的葫芦籽放入包衣机中，浇入所述糖浆，浇一层所述糖浆撒一层所述混合粉，循环该过程直到混合粉全部撒在葫芦籽上，得到半成品，所述半成品阴干 24-48 小时，在烤炉上转动烘烤使其不粘结，200℃下15-20分钟烤熟后冷却即成紫薯葫芦籽。
5.根据权利要求1所述的一种紫薯葫芦籽的加工方法，其特征在于：采用脉冲强光对所述成品紫薯葫芦籽进行再次杀菌，一次脉冲光一闪光在4J/cm，杀过菌的紫薯葫芦籽用真空包装机按照一份紫薯葫芦籽一份食品干燥剂进行真空包装。
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