CN108703335A - 一种荸荠全粉 - Google Patents
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- 239000000843 powder Substances 0.000 title claims abstract description 46
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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
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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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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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
Abstract
本发明公开了一种荸荠全粉,以荸荠作为主要原料;其制备方法,包括:选取新鲜的荸荠,洗净去皮;放入烘箱中烘干,取出冷却至30‑40℃;再放入粉碎机中粉碎,过200‑300目筛,得到荸荠细粉;添加辅料,混合均匀;最后进行灭菌处理;冷却至50‑60℃,进行封装,即得成品。本发明采用独特的工艺,对荸荠进行了加工,减少原料中有益物质的流失,大大改善了加工后全粉产品的品质;本发明对荸荠进行全粉生产时,将荸荠直接烘干后粉碎加工成200‑300目筛的细粉,最大程度上保持了荸荠的原味和天然的各种营养成分的不变,提高了荸荠全粉产品的质量和色泽,同时具有清热解毒、凉血生津、利尿通便、化湿祛痰、消食除胀的功效。
Description
技术领域
本发明涉及到食品加工领域,具体是一种荸荠全粉。
背景技术
荸荠,皮色紫黑,肉质洁白,味甜多汁,清脆可口,既可做水果生吃,又可做蔬菜食用。球茎富淀粉,供生食、熟食或提取淀粉,味甘美。荸荠中的磷含量是所有茎类蔬菜中含量最高的,磷元素可以促进人体发育,同时可以促进体内的糖、脂肪、蛋白质三大物质的代谢,调节酸碱平衡。具有清热解毒、凉血生津、利尿通便、化湿祛痰、消食除胀的功效,可用于治疗黄疸、痢疾、小儿麻痹、便秘等疾病;荸荠含有一种抗菌成分,对降低血压有一定效果,这种物质还对癌症有防治作用。
随着人们生活水平的提高,人们对养生愈来愈重视,因而人们对食品的要求也随之提高。水果、蔬菜是低热量的食物,其中所含的单糖、无机盐、维生素C均为人体易于吸收,又是不可缺少的养分。以水果和蔬菜为原料,生产天然全粉,不含防腐剂、色素等添加剂,是一种理想的保健全粉,因而越来越为人们所欢迎。
发明内容
本发明的目的在于提供一种营养丰富、口味纯正、食用方便简单、易消化、易于为广大消费者所接受的荸荠全粉,本发明具有清热解毒、凉血生津、利尿通便、化湿祛痰、消食除胀的功效,是一种理想的天然保健全粉。
为实现上述目的,本发明的技术方案为:
一种荸荠全粉,是以荸荠作为主要原料;
上述荸荠全粉的制备方法,包括以下步骤:
(1)选取新鲜的荸荠,洗净去皮,备用;
(2)将步骤(1)得到的荸荠放入烘箱中烘干,取出冷却至30-40℃,备用;
(3)将步骤(2)所得产品放入粉碎机中粉碎,过200-300目筛,得到荸荠细粉,备用;
(4)添加辅料到步骤(3)得到的荸荠细粉中,混合均匀,备用;
(5)将步骤(4)所得产品进行灭菌处理;冷却至50-60℃,进行封装,即得成品。
步骤(2)所述烘干温度为80-90℃,烘干时间控制在60-90min。
步骤(4)所述的辅料,包括红糖、蔗糖、木糖醇的一种或几种,辅料的添加量为荸荠细粉重量的5-7%。
步骤(5)所述灭菌温度为100-120℃,灭菌时间为20-30min。
所述步骤(5)中的冷却、封装都是在无菌条件下进行。
本发明提供的技术方案带来的有益效果是:本发明采用独特的工艺,对荸荠进行了加工,减少原料中有益物质的流失,大大改善了加工后全粉产品的品质;本发明对荸荠进行全粉生产时,将荸荠直接烘干后粉碎加工成200-300目筛的细粉,最大程度上保持了荸荠的原味和天然的各种营养成分的不变,提高了荸荠全粉产品的质量和色泽,同时具有清热解毒、凉血生津、利尿通便、化湿祛痰、消食除胀的功效,便于人体吸收,且保质期长,质量稳定。
具体实施方式
以下结合具体实施例对本发明作进一步说明,但本发明的保护范围不限于以下实施例。
实施例1
一种荸荠全粉,是以荸荠作为主要原料;
上述荸荠全粉的制备方法,包括以下步骤:
(1)选取新鲜的荸荠,洗净去皮,备用;
(2)将步骤(1)得到的荸荠放入烘箱中烘干,取出冷却至30℃,备用;
(3)将步骤(2)所得产品放入粉碎机中粉碎,过200目筛,得到荸荠细粉,备用;
(4)添加辅料到步骤(3)得到的荸荠细粉中,混合均匀,备用;
(5)将步骤(4)所得产品进行灭菌处理;冷却至50℃,进行封装,即得成品。
步骤(2)所述烘干温度为80℃,烘干时间控制在60min。
步骤(4)所述的辅料,包括红糖、蔗糖,辅料的添加量为荸荠细粉重量的5%。
步骤(5)所述灭菌温度为100℃,灭菌时间为20min。
所述步骤(5)中的冷却、封装都是在无菌条件下进行。
实施例2
一种荸荠全粉,是以荸荠作为主要原料;
上述荸荠全粉的制备方法,包括以下步骤:
(1)选取新鲜的荸荠,洗净去皮,备用;
(2)将步骤(1)得到的荸荠放入烘箱中烘干,取出冷却至35℃,备用;
(3)将步骤(2)所得产品放入粉碎机中粉碎,过250目筛,得到荸荠细粉,备用;
(4)添加辅料到步骤(3)得到的荸荠细粉中,混合均匀,备用;
(5)将步骤(4)所得产品进行灭菌处理;冷却至55℃,进行封装,即得成品。
步骤(2)所述烘干温度为85℃,烘干时间控制在75min。
步骤(4)所述的辅料,包括蔗糖、木糖醇,辅料的添加量为荸荠细粉重量的6%。
步骤(5)所述灭菌温度为110℃,灭菌时间为25min。
所述步骤(5)中的冷却、封装都是在无菌条件下进行。
实施例3
一种荸荠全粉,是以荸荠作为主要原料;
上述荸荠全粉的制备方法,包括以下步骤:
(1)选取新鲜的荸荠,洗净去皮,备用;
(2)将步骤(1)得到的荸荠放入烘箱中烘干,取出冷却至40℃,备用;
(3)将步骤(2)所得产品放入粉碎机中粉碎,过300目筛,得到荸荠细粉,备用;
(4)添加辅料到步骤(3)得到的荸荠细粉中,混合均匀,备用;
(5)将步骤(4)所得产品进行灭菌处理;冷却至60℃,进行封装,即得成品。
步骤(2)所述烘干温度为90℃,烘干时间控制在90min。
步骤(4)所述的辅料为木糖醇,辅料的添加量为荸荠细粉重量的7%。
步骤(5)所述灭菌温度为120℃,灭菌时间为30min。
所述步骤(5)中的冷却、封装都是在无菌条件下进行。
以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (5)
1.一种荸荠全粉,其特征是:是以荸荠作为主要原料;
上述荸荠全粉的制备方法,包括以下步骤:
(1)选取新鲜的荸荠,洗净去皮,备用;
(2)将步骤(1)得到的荸荠放入烘箱中烘干,取出冷却至30-40℃,备用;
(3)将步骤(2)所得产品放入粉碎机中粉碎,过200-300目筛,得到荸荠细粉,备用;
(4)添加辅料到步骤(3)得到的荸荠细粉中,混合均匀,备用;
(5)将步骤(4)所得产品进行灭菌处理;冷却至50-60℃,进行封装,即得成品。
2.根据权利要求1所述的荸荠全粉的制备方法,其特征是:步骤(2)所述烘干温度为80-90℃,烘干时间控制在60-90min。
3.根据权利要求1所述的荸荠全粉的制备方法,其特征是:步骤(4)所述的辅料,包括红糖、蔗糖、木糖醇的一种或几种,辅料的添加量为荸荠细粉重量的5-7%。
4.根据权利要求1所述的荸荠全粉的制备方法,其特征是:步骤(5)所述灭菌温度为100-120℃,灭菌时间为20-30min。
5.根据权利要求1所述的荸荠全粉的制备方法,其特征是:所述步骤(5)中的冷却、封装都是在无菌条件下进行。
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CN103053959A (zh) * | 2012-12-29 | 2013-04-24 | 廖焕荣 | 一种蒲桃全粉 |
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聂凤乔等: "《中国烹饪原料大典》", 30 November 2004, 青岛出版社 * |
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