CN108902917A - 一种葛根粉条及其制备方法 - Google Patents
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Abstract
本发明公开了一种葛根粉条及其制备方法,按其重量份计,包括以下原料:红薯粉26‑28份、葛根粉16‑18份、刺梨粉10‑12份、慈姑9‑11份、车前子壳0.4‑0.6份、亚麻籽0.3‑05份、食盐0.4‑0.5份,通过原料的制备、增稠剂的制备、粉条的制备、成品等步骤制得的葛根粉条具有营养丰富、不含明矾、外观整齐、柔韧、精白、耐煮的优点。
Description
技术领域
本发明属于食品交工技术领域,具体涉及一种葛根粉条及其制备方法。
背景技术
粉条或粉丝是我国的传统食品,因其具有特殊的风味和口感,深受消 费者喜爱,是食品家族中的重要成员。随着传统食品的工业化发展,粉丝、 粉条等传统食品正向着食用便利化、品种多样化、生产规模化方向发展。 开发新型粉条、粉丝产品及其关键工艺技术,对发展传统食品产业,满足 社会需求等具有积极的意义。
传统的粉条、粉丝生产,常以添加明矾来增强产品的耐煮性和韧 性,而食用超量的明矾可能诱发老年痴呆等疾病,寻找替代明矾的安 全、高效添加剂是产业界和研究者的一项重要工作内容。水溶性多糖 具有胶凝、增稠、乳化等功能,在淀粉基食品加工过程中,添加食用 安全的天然水性多糖,可有效调控淀粉的老化、改善淀粉产品的胶凝 特性。
葛根为卫生部公布的药膳两用植物,其中的淀粉成分是一种优质、 高档的淀粉,传统上可用作为皇室贡品。用葛粉制作的食品质地洁白 细腻、透明度高、稳定性好,老少皆宜,是开发保健食品的良好原料。 传统工艺仅仅是将葛根粉或主料选用薯粉添加少许葛根粉后制作成葛根粉条,这种方法口味单一,营养成分少,难以满足现今社会人们对复合营养食品的需求。
发明内容
本发明的目的在于提供一种营养丰富、口味多样、无添加剂的葛根粉条。
本发明的另一目的在于提供该个粉条的制备方法。
本发明一种葛根粉条,按其重量份计,包括以下原料:
红薯粉26-28份、葛根粉16-18份、刺梨粉10-12份、慈姑9-11份、车前子壳0.4 -0.6份、亚麻籽0.3-05份、食盐0.4-0.5份、
本发明一种葛根粉条的制备方法,包括以下步骤:
(1)原料的制备:
将慈姑9-11份在烘箱内烘干后,置于粉碎机内粉碎并过60-80目筛,与红薯粉26-28份、葛根粉16-18份、刺梨粉10-12份,在容器中充分混合,得混合淀粉,备用;
(2)增稠剂的制备:
将车前子壳0.4 -0.6份、亚麻籽0.3-05份置于烘房内烘干后放入炒锅内炒制20-24分钟,用粉碎机粉碎并过100目筛, 将混合粉末倒入容器内加水调制成浓度为3-5%的增稠剂,备用;
(3)粉条的制备:
将混合淀粉置于容器内,加入温水4-6份,将混合淀粉充分润湿无明显颗粒后,加入15-17份的开水充分搅拌制成糊状,加入制好的增稠剂,充分搅拌至透明糊状,得粉浆料,备用;
(4)成品:
将粉浆料在置于脱气机内脱气、蒸煮糊化、水冷却,得粉皮,粉皮经4-8℃冷藏室老化9-11小时,在成型机内滚压切制成长为26-28cm,直径为0.9-1.2mm的细条, 在干燥间挂在晾干上内45-55℃通风干燥4-6小时,即得。
本发明与现有技术相比,具有明显有益效果,从以上技术方案可知:在原料中增加了刺梨粉与慈姑增加了粉条的营养成分,将车前子壳,亚麻籽制作成增稠剂替代传统的增稠剂一方面增加粉条的营养成分,另一方面避免添加化学增稠剂是产品更绿色健康,通过本发明制得的葛根粉条具有营养丰富、不含明矾、外观整齐、柔韧、精白、耐煮的优点。
具体实施方式
实施例1:
一种葛根粉条的制备方法,包括以下步骤:
(1)原料的制备:
将慈姑11Kg在烘箱内烘干后,置于粉碎机内粉碎并过60目筛,与红薯粉28Kg、葛根粉16Kg、刺梨粉12Kg,在容器中充分混合,得混合淀粉,备用;
(2)增稠剂的制备:
将车前子壳0.4Kg、亚麻籽05Kg置于烘房内烘干后放入炒锅内炒制20分钟,用粉碎机粉碎并过100目筛, 将混合粉末倒入容器内加水调制成浓度为5%的增稠剂,备用;
(3)粉条的制备:
将混合淀粉置于容器内,加入温水4Kg,将混合淀粉充分润湿无明显颗粒后,加入17Kg的开水充分搅拌制成糊状,加入制好的增稠剂,充分搅拌至透明糊状,得粉浆料,备用;
(4)成品:
将粉浆料在置于脱气机内脱气、蒸煮糊化、水冷却,得粉皮,粉皮经4℃冷藏室老化11小时,在成型机内滚压切制成长为26cm,直径为1.2mm的细条, 在干燥间挂在晾干上内45℃通风干燥6小时,即得。
实施例2:
一种葛根粉条的制备方法,包括以下步骤:
(1)原料的制备:
将慈姑10Kg在烘箱内烘干后,置于粉碎机内粉碎并过70目筛,与红薯粉27Kg、葛根粉17Kg、刺梨粉11Kg,在容器中充分混合,得混合淀粉,备用;
(2)增稠剂的制备:
将车前子壳0.5Kg、亚麻籽0.4Kg置于烘房内烘干后放入炒锅内炒制22分钟,用粉碎机粉碎并过100目筛, 将混合粉末倒入容器内加水调制成浓度为4%的增稠剂,备用;
(3)粉条的制备:
将混合淀粉置于容器内,加入温水5Kg,将混合淀粉充分润湿无明显颗粒后,加入16Kg的开水充分搅拌制成糊状,加入制好的增稠剂,充分搅拌至透明糊状,得粉浆料,备用;
(4)成品:
将粉浆料在置于脱气机内脱气、蒸煮糊化、水冷却,得粉皮,粉皮经6℃冷藏室老化10小时,在成型机内滚压切制成长为27cm,直径为1.1mm的细条, 在干燥间挂在晾干上内50℃通风干燥5小时,即得。
实施例3:
一种葛根粉条的制备方法,包括以下步骤:
(1)原料的制备:
将慈姑9Kg在烘箱内烘干后,置于粉碎机内粉碎并过80目筛,与红薯粉26Kg、葛根粉18Kg、刺梨粉10Kg,在容器中充分混合,得混合淀粉,备用;
(2)增稠剂的制备:
将车前子壳0.6Kg、亚麻籽0.3Kg置于烘房内烘干后放入炒锅内炒制24分钟,用粉碎机粉碎并过100目筛, 将混合粉末倒入容器内加水调制成浓度为3%的增稠剂,备用;
(3)粉条的制备:
将混合淀粉置于容器内,加入温水6Kg,将混合淀粉充分润湿无明显颗粒后,加入15Kg的开水充分搅拌制成糊状,加入制好的增稠剂,充分搅拌至透明糊状,得粉浆料,备用;
(4)成品:
将粉浆料在置于脱气机内脱气、蒸煮糊化、水冷却,得粉皮,粉皮经8℃冷藏室老化9小时,在成型机内滚压切制成长为28cm,直径为0.9mm的细条, 在干燥间挂在晾干上内55℃通风干燥4小时,即得。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,任何未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (2)
1.一种葛根粉条,按其重量份计,包括以下原料:
红薯粉26-28份、葛根粉16-18份、刺梨粉10-12份、慈姑9-11份、车前子壳0.4 -0.6份、亚麻籽0.3-05份、食盐0.4-0.5份。
2.一种葛根粉条的制备方法,包括以下步骤:
(1)原料的制备:
将慈姑9-11份在烘箱内烘干后,置于粉碎机内粉碎并过60-80目筛,与红薯粉26-28份、葛根粉16-18份、刺梨粉10-12份,在容器中充分混合,得混合淀粉,备用;
(2)增稠剂的制备:
将车前子壳0.4 -0.6份、亚麻籽0.3-05份置于烘房内烘干后放入炒锅内炒制20-24分钟,用粉碎机粉碎并过100目筛, 将混合粉末倒入容器内加水调制成浓度为3-5%的增稠剂,备用;
(3)粉条的制备:
将混合淀粉置于容器内,加入温水4-6份,将混合淀粉充分润湿无明显颗粒后,加入15-17份的开水充分搅拌制成糊状,加入制好的增稠剂,充分搅拌至透明糊状,得粉浆料,备用;
(4)成品:
将粉浆料在-0.08MPa的真空环境下脱气、蒸煮糊化、水冷却,得粉皮,粉皮经4-8℃冷藏室老化9-11小时,在成型机内滚压切制成长为26-28cm,直径为0.9-1.2mm的细条, 在干燥间挂在晾干上内45-55℃通风干燥4-6小时,即得。
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