CN108936426A - 一种营养南瓜粉及其制作方法 - Google Patents
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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
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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
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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
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Abstract
本发明公开了一种营养南瓜粉及其制作方法，营养南瓜粉组成为：由南瓜粉与辅助料组成，所述辅助料占比3‑20％，本发明以南瓜作为主材料制作而成，在人们食用方便的同时，能够体会到南瓜的香甜口感，同时本发明的南瓜粉还增加了芝麻、花生、大豆等辅料，不仅能增加口感，而且提高了营养价值，本发明制作方法采用纯天然原料，不使用添加剂，绿色健康。
Description
技术领域
本发明涉及蔬菜加工领域。
背景技术
南瓜是葫芦科南瓜属的植物,因产地不同，叫法各异,又名麦瓜、番瓜、倭瓜、金冬瓜，中国台湾称为金瓜，原产于北美洲；南瓜在中国各地都有栽种。嫩果味甘适口，是夏秋季节的瓜菜之一；老瓜可做成南瓜派，南瓜甜饼等，也可作蔬菜, 种子含油可作为零食食用，种子和瓜蒂常入药，能驱虫、健脾、下乳,南瓜具有较高的营养价值：每100克南瓜含蛋白质0.6克，脂肪0.1克，碳水化合物5.7 克，粗纤维1.1克，灰分0.6克，钙10毫克，磷32毫克，铁0.5毫克，胡萝卜素0.57毫克，核黄素0.04毫克，尼克酸0.7毫克，抗坏血酸5毫克,此外，还含有瓜氨素、精氨酸、天门冬素、葫芦巴碱、腺瞟吟、葡萄糖、甘露醇、戊聚糖、果胶等，同时，随着人们生活水平的提高，对各类蔬菜加工品的需求也逐渐增加，对蔬菜加工品的质量、营养性提出了更好的要求。
发明内容
本发明的目的在于提供一种营养南瓜粉及其制作方法，以南瓜为原料，利用南瓜的药食同源食物的属性，配以芝麻、花生、大豆，营养均衡、食用方便、保质期长。
为实现上述目的，本发明提供了一种营养南瓜粉，由南瓜粉与辅助料组成，所述辅助料占比3-20％。
优选地，所述辅助料包括芝麻、花生、大豆。
更进一步地上述芝麻、花生、大豆的质量比为1:2:2
更进一步地，所述营养南瓜粉的含水量为13-15％。
本发明还提供了上述营养南瓜粉的制作方法，包括以下步骤：
(1)选料：采摘当地无杂、无病虫害的新鲜南瓜；
(2)清洗去皮：将南瓜进行清洗，清洗完的南瓜采用机械式去皮机进行去皮,并去除南瓜籽；
(3)切块：将去皮去籽后的南瓜切成5-10cmx5-10cm的南瓜块；
(4)蒸煮：将南瓜块在蒸煮锅中蒸煮至浆糊状；
(5)烘干研磨：将浆糊状的南瓜进行烘干，保持烘干温度在100-110℃，然后研磨细化，细度为200目；
(6)辅助料准备：将芝麻、花生、大豆分别用低温50-60℃烘烤，然后研磨细化，细度在300目；
(7)成品：将南瓜粉、芝麻粉、花生粉、大豆粉按重量份混合均匀，得成品。
本发明的有益效果：本发明以南瓜作为主材料制作而成，在人们食用方便的同时，能够体会到南瓜的香甜口感，同时本发明的南瓜粉还增加了芝麻、花生、大豆等辅料，不仅能增加口感，而且提高了营养价值，本发明制作方法采用纯天然原料，不使用添加剂，绿色健康。
具体实施方式
下面结合具体实施例对本发明作进一步详细说明。
实施例1
营养南瓜粉，组成：南瓜粉85份、芝麻3份、花生6份、大豆6份；
其制作方法为：
(1)选料：采摘当地无杂、无病虫害的新鲜南瓜；
(2)清洗去皮：将南瓜进行清洗，清洗完的南瓜采用机械式去皮机进行去皮,并去除南瓜籽；
(3)切块：将去皮去籽后的南瓜切成10cmx10cm的南瓜块；
(4)蒸煮：将南瓜块在蒸煮锅中蒸煮至浆糊状；
(5)烘干研磨：将浆糊状的南瓜进行烘干，保持烘干温度在100℃，然后研磨细化，细度为200目；
(6)辅助料准备：将芝麻、花生、大豆分别用低温50-60℃烘烤，然后研磨细化，细度在300目；
(7)成品：将南瓜粉、芝麻粉、花生粉、大豆粉按重量份混合均匀，得成品。
实施例2
营养南瓜粉，其组成：南瓜粉80份、芝麻4份、花生8份、大豆8份；
其制作方法为：
(1)选料：采摘当地无杂、无病虫害的新鲜南瓜；
(2)清洗去皮：将南瓜进行清洗，清洗完的南瓜采用机械式去皮机进行去皮,并去除南瓜籽；
(3)切块：将去皮去籽后的南瓜切成10cmx10cm的南瓜块；
(4)蒸煮：将南瓜块在蒸煮锅中蒸煮至浆糊状；
(5)烘干研磨：将浆糊状的南瓜进行烘干，保持烘干温度在110℃，然后研磨细化，细度为200目；
(6)辅助料准备：将芝麻、花生、大豆分别用低温50-60℃烘烤，然后研磨细化，细度在300目；
(7)成品：将南瓜粉、芝麻粉、花生粉、大豆粉按重量份混合均匀，得成品。
Claims (5)
1.一种营养南瓜粉，其特征在于，由南瓜粉与辅助料组成，所述辅助料占比3-20％。
2.根据权利要求1所述的营养南瓜粉，其特征在于，所述辅助料包括芝麻、花生、大豆。
3.根据权利要求2所述的营养南瓜粉，其特征在于，所述芝麻、花生、大豆的质量比为1:2:2。
4.根据权利要求1或2所述的营养南瓜粉，其特征在于，所述营养南瓜粉的含水量为13-15％。
5.一种如权利要求1或2所述的营养南瓜粉的制作方法，其特征在于，包括以下步骤：
(1)选料：采摘当地无杂、无病虫害的新鲜南瓜；
(2)清洗去皮：将南瓜进行清洗，清洗完的南瓜采用机械式去皮机进行去皮,并去除南瓜籽；
(3)切块：将去皮去籽后的南瓜切成5-10cmx5-10cm的南瓜块；
(4)蒸煮：将南瓜块在蒸煮锅中蒸煮至浆糊状；
(5)烘干研磨：将浆糊状的南瓜进行烘干，保持烘干温度在100-110℃，然后研磨细化，细度为200目；
(6)辅助料准备：将芝麻、花生、大豆分别用低温50-60℃烘烤，然后研磨细化，细度在300目；
(7)成品：将南瓜粉、芝麻粉、花生粉、大豆粉按重量份混合均匀，得成品。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109907258A (zh) * | 2019-02-28 | 2019-06-21 | 黄冈师范学院 | 茄子复合素食品及其加工方法 |
| CN110881653A (zh) * | 2019-10-29 | 2020-03-17 | 黄冈师范学院 | 果蔬复合代餐粉及其制备方法 |
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| CN103211180A (zh) * | 2013-04-22 | 2013-07-24 | 宁夏天瑞产业集团现代农业有限公司 | 一种土豆南瓜粉及其制备方法 |
| CN104146042A (zh) * | 2014-09-09 | 2014-11-19 | 于希萌 | 一种薯香莲饼干 |
| CN105011041A (zh) * | 2014-09-12 | 2015-11-04 | 王林林 | 一种南瓜饼干的制作方法 |
| CN107594405A (zh) * | 2017-09-13 | 2018-01-19 | 柳州市美食联盟协会 | 一种营养南瓜粉的加工方法 |
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| CN109907258A (zh) * | 2019-02-28 | 2019-06-21 | 黄冈师范学院 | 茄子复合素食品及其加工方法 |
| CN110881653A (zh) * | 2019-10-29 | 2020-03-17 | 黄冈师范学院 | 果蔬复合代餐粉及其制备方法 |
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