CN108967905A - 一种紫薯糊及其制作方法 - Google Patents
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 36
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 5
- 235000013339 cereals Nutrition 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 20
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 18
- 235000000832 Ayote Nutrition 0.000 claims description 17
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 17
- 235000015136 pumpkin Nutrition 0.000 claims description 17
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 16
- 240000001417 Vigna umbellata Species 0.000 claims description 16
- 239000011812 mixed powder Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 8
- 241000371652 Curvularia clavata Species 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 4
- 238000005187 foaming Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 238000002203 pretreatment Methods 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 240000001980 Cucurbita pepo Species 0.000 claims 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract 2
- 230000002335 preservative effect Effects 0.000 abstract 2
- 210000001015 abdomen Anatomy 0.000 abstract 1
- 210000001124 body fluid Anatomy 0.000 abstract 1
- 239000010839 body fluid Substances 0.000 abstract 1
- 230000002950 deficient Effects 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 238000010791 quenching Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 230000035922 thirst Effects 0.000 abstract 1
- 240000004244 Cucurbita moschata Species 0.000 description 14
- 238000002156 mixing Methods 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 241000219122 Cucurbita Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000207783 Ipomoea Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
- A23P30/25—Co-extrusion of different foodstuffs
-
- 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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Abstract
本发明公开了一种紫薯糊及其制作方法,沿袭了以往不添加任何防腐剂、材料纯天然的优良传统,经过科学严谨的制作方法和选材技巧,在无公害和无添加剂、防腐剂的提倡下,发挥了紫薯等物质的最大营养价值,糊类便于吸收,成为生津止渴,饱腹的必备良品。
Description
技术领域
本发明涉及一种食品加工领域,具体设计一种紫薯糊及其制作方法。
背景技术
紫薯(Ipomoea batatas (L.) Poir.旋花科 Convolvulaceae 番薯属)又叫黑薯,薯肉呈紫色至深紫色。它除了具有普通红薯的营养成分外,还富含硒元素和花青素。紫薯为花青素的主要原料之一。南瓜(学名:Cucurbita moschata (Duch. ex Lam.) Duch. exPoiret)葫芦科南瓜属的一个种,一年生蔓生草本植物,茎常节部生根,叶柄粗壮,叶片宽卵形或卵圆形,质稍柔软,叶脉隆起,卷须稍粗壮,雌雄同株,果梗粗壮,有棱和槽,因品种而异,外面常有数条纵沟或无,种子多数,长卵形或长圆形。
发明内容
.一种紫薯糊及其制作方法,包括以下步骤:
a、前处理:将浸水发泡后的紫薯、南瓜、红豆分别经过清洗、去皮,进行初级粉碎,粒径控制在1mm以下;
b、超细粉碎:将紫薯、南瓜、红豆分别在超微粉碎机中粉碎,得到紫薯超微粉、红豆超微粉和南瓜超微粉;
c、混合:将三种超微粉按比例混合,并加入鸡蛋蛋白粉,高速搅拌,混合均匀,得到混合粉末;
d、预糊化:将混合粉末加入适量的水,进行沸水浴预糊化,冷却至室温;
e、将预糊化后的混合粉末加入双螺杆挤压机,设定双螺杆挤压机腔体的工作温度、挤压螺杆转速、切割机的转速,将物料在双螺杆挤压机出口的模板处挤压成形;再经过干燥冷却,得到杂粮粒;
f、二次处理:将预干燥后的杂粮粒进行微波高温处理,设定微波温度在 150-160℃之间,频率为3-5GHz,处理时间在15-25秒;
g、冷却:把烘烤出来的杂粮粒冷却到常温,即可。
优选的,鸡蛋蛋白粉的加入量为混合粉末的1-3%。
优选的,所述的黑米和黑豆比例混合的紫薯糊中,紫薯占50-60%,南瓜占20-30%,红豆占10-20%。
优选的,切割机的转速为5000-6000rpm。
本发明具有以下有益效果
可以防癌抗癌、促进肠胃蠕动、增强免疫力。采用微波二次加工技术,与双螺杆挤压技术相互配合,制作的速食粥成品复水效果好,能够在热水冲泡下3-5min内复水即可食用,且外观光滑、无杂质、有光泽,冲泡后口感松软、糯滑、可口近似小火慢熬糊。
具体实施方式
以下对本发明的实施例进行详细说明,但是本发明可以根据权利要求限定和覆盖的多种不同方式实施。
实施例1
一种紫薯糊及其制作方法,包括以下步骤:
a、前处理:将浸水发泡后的紫薯、南瓜、红豆分别经过清洗、去皮,进行初级粉碎,粒径控制在1mm以下;
b、超细粉碎:将紫薯、南瓜、红豆分别在超微粉碎机中粉碎,得到紫薯超微粉、红豆超微粉和南瓜超微粉;
c、混合:将三种超微粉按比例混合,并加入鸡蛋蛋白粉,高速搅拌,混合均匀,得到混合粉末;
d、预糊化:将混合粉末加入适量的水,进行沸水浴预糊化,冷却至室温;
e、将预糊化后的混合粉末加入双螺杆挤压机,设定双螺杆挤压机腔体的工作温度、挤压螺杆转速、切割机的转速,将物料在双螺杆挤压机出口的模板处挤压成形;再经过干燥冷却,得到杂粮粒;
f、二次处理:将预干燥后的杂粮粒进行微波高温处理,设定微波温度在 160℃,频率为5GHz,处理时间在19秒;
g、冷却:把烘烤出来的杂粮粒冷却到常温,即可。
鸡蛋蛋白粉的加入量为混合粉末的3%。
所述的黑米和黑豆比例混合的紫薯糊中,紫薯占60%,南瓜占30%,红豆占10%。
切割机的转速为5500rpm。
实施例2
一种紫薯糊及其制作方法,包括以下步骤:
a、前处理:将浸水发泡后的紫薯、南瓜、红豆分别经过清洗、去皮,进行初级粉碎,粒径控制在1mm以下;
b、超细粉碎:将紫薯、南瓜、红豆分别在超微粉碎机中粉碎,得到紫薯超微粉、红豆超微粉和南瓜超微粉;
c、混合:将三种超微粉按比例混合,并加入鸡蛋蛋白粉,高速搅拌,混合均匀,得到混合粉末;
d、预糊化:将混合粉末加入适量的水,进行沸水浴预糊化,冷却至室温;
e、将预糊化后的混合粉末加入双螺杆挤压机,设定双螺杆挤压机腔体的工作温度、挤压螺杆转速、切割机的转速,将物料在双螺杆挤压机出口的模板处挤压成形;再经过干燥冷却,得到杂粮粒;
f、二次处理:将预干燥后的杂粮粒进行微波高温处理,设定微波温度在 150℃,频率为3.5GHz,处理时间在15秒;
g、冷却:把烘烤出来的杂粮粒冷却到常温,即可。
优选的,鸡蛋蛋白粉的加入量为混合粉末的2.5%。
优选的,所述的黑米和黑豆比例混合的紫薯糊中,紫薯占55%,南瓜占25%,红豆占20%。
优选的,切割机的转速为5950rpm。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (4)
1.一种紫薯糊及其制作方法,其特征在于,包括以下步骤:
a、前处理:将浸水发泡后的紫薯、南瓜、红豆分别经过清洗、去皮,进行初级粉碎,粒径控制在1mm以下;
b、超细粉碎:将紫薯、南瓜、红豆分别在超微粉碎机中粉碎,得到紫薯超微粉、红豆超微粉和南瓜超微粉;
c、混合:将三种超微粉按比例混合,并加入鸡蛋蛋白粉,高速搅拌,混合均匀,得到混合粉末;
d、预糊化:将混合粉末加入适量的水,进行沸水浴预糊化,冷却至室温;
e、将预糊化后的混合粉末加入双螺杆挤压机,设定双螺杆挤压机腔体的工作温度、挤压螺杆转速、切割机的转速,将物料在双螺杆挤压机出口的模板处挤压成形;再经过干燥冷却,得到杂粮粒;
f、二次处理:将预干燥后的杂粮粒进行微波高温处理,设定微波温度在 150-160℃之间,频率为3-5GHz,处理时间在15-25秒;
g、冷却:把烘烤出来的杂粮粒冷却到常温,即可。
2.如权利要求1所述的一种紫薯糊及其制作方法,其特征在于,所述的步骤c中,鸡蛋蛋白粉的加入量为混合粉末的1-3%。
3.如权利要求1所述的一种紫薯糊及其制作方法,其特征在于,所述的黑米和黑豆比例混合的紫薯糊中,紫薯占50-60%,南瓜占20-30%,红豆占10-20%。
4.如权利要求1所述的一种紫薯糊及其制作方法,其特征在于,所述的步骤e中,切割机的转速为5000-6000rpm。
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CN109511925A (zh) * | 2018-10-30 | 2019-03-26 | 四川峨边五旺有限责任公司 | 一种风味土豆泥及其制备方法 |
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CN109511925A (zh) * | 2018-10-30 | 2019-03-26 | 四川峨边五旺有限责任公司 | 一种风味土豆泥及其制备方法 |
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