CN109275892A - 一种紫薯的综合利用方法 - Google Patents
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Abstract
本发明涉及一种紫薯的综合利用方法,它是将紫薯的淀粉提取出来加工成紫薯粉丝,将提取淀粉后的紫薯渣加工成紫薯陷料。本发明实现了双重利用,不会造成原料的浪费。而且通过加工制成的紫薯粉丝既具有紫薯的营养价值,还通过合理添加其它原料丰富了粉丝的营养,且制成的粉丝色泽鲜艳、柔韧光滑、爽口不糊汤、味道纯正。通过利用将淀粉提取出来后的紫薯渣制成的紫薯馅料,口感柔软,气味清香,色味具佳。
Description
技术领域
本发明涉及食品加工领域,特别指一种紫薯的综合利用方法。
背景技术
紫薯除了具有普通红薯的营养成分外,还富含硒元素和花青素。紫薯营养丰富具特殊保健功能,它含有20%左右的蛋白质,包括18种氨基酸,易被人体消化和吸收,其中包括维生素C、B、A等8种维生素和磷、铁等10多种矿物元素,内含有大量药用价值高的花青素,法国科学家马斯魁勒博士发现花青素是天然强效自由基清除剂。
我国是紫薯种植、生产大国,紫薯综合加工利用方面已取得了显著成效,在国内外有一定影响力。目前,以紫薯为原料的加工产品主要有保健型饮品、方便粉丝、活性蛋白、膳食纤维、变性淀粉、淀粉糖、果胶、速冻薯块、速冻薯泥、速冻蒸紫薯、速冻凉粉以及耐保藏的紫薯中间产品(半成品)等。紫薯还可去皮烘干粉碎后加工成全粉,色泽美观,营养丰富,是极好的食品加工原料,可作为各种糕点主料和配料。另外,以紫红薯为原料制作的炸薯片、冷冻薯饼和粉丝等,以营养丰富、口感好,颇受市场青睐。但是,目前对紫薯的加工生产时,一般将紫薯用来生产加工某一特定产品,比如紫薯粉丝,或者紫薯片等,加工中所产生的其它副产品的综合利用水平低,原料浪费严重,有待于进一步研究。
发明内容
本发明的目的是针对背景技术中存在的缺点和问题加以改进和创新,提供一种紫薯的综合利用方法。
本发明是将紫薯的淀粉提取出来加工成紫薯粉丝,将提取淀粉后的紫薯渣加工成紫薯陷料。
在其中一个实施例中,所述的紫薯粉丝的加工方法如下:先取紫薯淀粉30-50份和魔芋淀粉8-15份投入混合机中充分混合均匀;然后将混合料投入搅拌机中,边搅拌边加水,直至混合料调成面团状;将面团摊开静置恒温糊化,再加入糯米粉20-35份和菠菜汁20-25份恒温搅拌调均成浆料;最后将浆料挤出成粉丝,冷却、干燥得紫薯粉丝。
优选的,所述的菠菜汁为菠菜根榨取、过滤得到的汁液。
优选的,所述的糊化恒温温度为53℃。
优选的,所述的摊开的面团厚度为2-3厘米。
优选的,所述的调浆料的恒温温度为55℃。
在其中一个实施例中,所述的紫薯陷料的加工方法如下:首先将紫薯渣55-70份粉碎并加水搅拌成泥,加入百合粉15-30份混合均匀,上锅蒸熟;自然冷却后再加入蛋清8-15份、蜂蜜2-4份、菜籽油1.5-2份搅拌均匀,高温蒸2-3分钟冷却;最后装袋密封,杀菌低温冷藏。
优选的,所述的紫薯渣的淀粉含量低于1%。
具体的,所述的紫薯陷料可做热点或冷点的内包陷料。
本发明的优点及有益效果:
本发明将先将紫薯的淀粉提取出来加工成紫薯粉丝,然后再将提取了淀粉后的紫薯渣加工成紫薯陷料,实现了双重利用,不会造成原料的浪费。而且通过加工制成的紫薯粉丝既具有紫薯的营养价值,还通过合理添加其它原料丰富了粉丝的营养,且制成的粉丝色泽鲜艳、柔韧光滑、爽口不糊汤、味道纯正。通过利用将淀粉提取出来后的紫薯渣制成的紫薯馅料,口感柔软,气味清香,色味具佳。
具体实施方式
为便于理解本发明,下面给出了本发明的几个实施例。但是,本发明可以以许多不同的形式来实现,并不限于本文所描述的实施例。相反地,提供这些实施例的目的是使对本发明的公开内容更加透彻全面。
除非另有定义,本文中所使用的所有的技术和科学术语与本发明的技术领域的技术人员通常理解的含义相同。说明书中所使用的术语只是为了描述具体的实施目的,不是旨在于限制本发明。
实施例1:
1、取洗净的鲜紫薯去皮切成小块后放入搅拌机中加水搅拌,薯浆经两层纱布过滤,紫薯渣再加水搅拌重复过滤三遍,将淀粉全部洗到滤液中。检测紫薯渣的淀粉含量为0.5%,储存待用。用柠檬酸调pH为4.5,静置6h后将上清液及沉淀上部细粉除去,蒸馏水洗涤沉淀,用氢氧化钠溶液调pH为11.0,静置4h,去除蛋白质。取沉淀用蒸馏水清洗,再调pH至4.5静置4h,蒸馏水清洗调pH为6,以5 000r/min离心20min。55℃烘箱干燥12h后过100目筛,收集紫薯淀粉。
2、取提出的紫薯淀粉45kg和魔芋淀粉10kg投入混合机中充分混合均匀。然后将混合料投入搅拌机中,边搅拌边加水,直至混合料调成面团状。将面团摊开静置恒温53℃糊化,其摊开的面团厚度为2厘米。糊化后再加入糯米粉25kg和菠菜根榨取、过滤得到的菠菜汁20kg,恒温55℃搅拌调均成浆料。最后将浆料挤出成粉丝,冷却、干燥得紫薯粉丝。
3、将提取淀粉后剩余的紫薯渣65kg粉碎并加水搅拌成泥,加入百合粉20kg混合均匀,上锅蒸熟。自然冷却后再加入蛋清10kg、蜂蜜3kg、菜籽油2kg搅拌均匀,高温蒸2分钟冷却。最后装袋密封,杀菌低温冷藏,做热点如包子、饺子等的陷料,或者做冷点比如月饼、西式糕点的内包陷料。
实施例2:
1、取洗净的鲜紫薯去皮切成小块后放入搅拌机中加水搅拌,薯浆经两层纱布过滤,紫薯渣再加水搅拌重复过滤三遍,将淀粉全部洗到滤液中。检测紫薯渣的淀粉含量为0.5%,储存待用。用柠檬酸调pH为4.5,静置6h后将上清液及沉淀上部细粉除去,蒸馏水洗涤沉淀,用氢氧化钠溶液调pH为11.0,静置4h,去除蛋白质。取沉淀用蒸馏水清洗,再调pH至4.5静置4h,蒸馏水清洗调pH为6,以5 000r/min离心20min。55℃烘箱干燥12h后过100目筛,收集紫薯淀粉。
2、取提出的紫薯淀粉40kg和魔芋淀粉15kg投入混合机中充分混合均匀。然后将混合料投入搅拌机中,边搅拌边加水,直至混合料调成面团状。将面团摊开静置恒温53℃糊化,其摊开的面团厚度为3厘米。糊化后再加入糯米粉28kg和菠菜根榨取、过滤得到的菠菜汁22kg,恒温55℃搅拌调均成浆料。最后将浆料挤出成粉丝,冷却、干燥得紫薯粉丝。
3、将提取淀粉后剩余的紫薯渣60kg粉碎并加水搅拌成泥,加入百合粉15kg混合均匀,上锅蒸熟。自然冷却后再加入蛋清12kg、蜂蜜2kg、菜籽油1.5kg搅拌均匀,高温蒸3分钟冷却。最后装袋密封,杀菌低温冷藏,做热点如包子、饺子等的陷料,或者做冷点比如月饼、西式糕点的内包陷料。
实施例3:
1、取洗净的鲜紫薯去皮切成小块后放入搅拌机中加水搅拌,薯浆经两层纱布过滤,紫薯渣再加水搅拌重复过滤三遍,将淀粉全部洗到滤液中。检测紫薯渣的淀粉含量为0.5%,储存待用。用柠檬酸调pH为4.5,静置6h后将上清液及沉淀上部细粉除去,蒸馏水洗涤沉淀,用氢氧化钠溶液调pH为11.0,静置4h,去除蛋白质。取沉淀用蒸馏水清洗,再调pH至4.5静置4h,蒸馏水清洗调pH为6,以5 000r/min离心20min。55℃烘箱干燥12h后过100目筛,收集紫薯淀粉。
2、取提出的紫薯淀粉50kg和魔芋淀粉8kg投入混合机中充分混合均匀。然后将混合料投入搅拌机中,边搅拌边加水,直至混合料调成面团状。将面团摊开静置恒温53℃糊化,其摊开的面团厚度为2厘米。糊化后再加入糯米粉25kg和菠菜根榨取、过滤得到的菠菜汁20kg,恒温55℃搅拌调均成浆料。最后将浆料挤出成粉丝,冷却、干燥得紫薯粉丝。
3、将提取淀粉后剩余的紫薯渣60kg粉碎并加水搅拌成泥,加入百合粉22kg混合均匀,上锅蒸熟。自然冷却后再加入蛋清15kg、蜂蜜3kg、菜籽油2kg搅拌均匀,高温蒸2分钟冷却。最后装袋密封,杀菌低温冷藏,做热点如包子、饺子等的陷料,或者做冷点比如月饼、西式糕点的内包陷料。
本发明所述的实施例仅仅是对本发明的优选实施方式进行的描述,并非对本发明构思和范围进行限定,在不脱离本发明设计思想的前提下,本领域中工程技术人员对本发明的技术方案作出的各种变型和改进,均应落入本发明的保护范围,本发明请求保护的技术内容,已经全部记载在权利要求书中。
Claims (9)
1.一种紫薯的综合利用方法,其特征在于它是将紫薯的淀粉提取出来加工成紫薯粉丝,将提取淀粉后的紫薯渣加工成紫薯陷料。
2.根据权利要求1所述的紫薯的综合利用方法,其特征在于所述的紫薯粉丝的加工方法如下:
先取紫薯淀粉30-50份和魔芋淀粉8-15份投入混合机中充分混合均匀;然后将混合料投入搅拌机中,边搅拌边加水,直至混合料调成面团状;将面团摊开静置恒温糊化,再加入糯米粉20-35份和菠菜汁20-25份恒温搅拌调均成浆料;最后将浆料挤出成粉丝,冷却、干燥得紫薯粉丝。
3.根据权利要求2所述的紫薯的综合利用方法,其特征在于所述的菠菜汁为菠菜根榨取、过滤得到的汁液。
4.根据权利要求2所述的紫薯的综合利用方法,其特征在于所述的糊化恒温温度为53℃。
5.根据权利要求2所述的紫薯的综合利用方法,其特征在于所述的摊开的面团厚度为2-3厘米。
6.根据权利要求2所述的紫薯的综合利用方法,其特征在于所述的调浆料的恒温温度为55℃。
7.根据权利要求1所述的紫薯的综合利用方法,其特征在于所述的紫薯陷料的加工方法如下:
首先将紫薯渣55-70份粉碎并加水搅拌成泥,加入百合粉15-30份混合均匀,上锅蒸熟;自然冷却后再加入蛋清8-15份、蜂蜜2-4份、菜籽油1.5-2份搅拌均匀,高温蒸2-3分钟冷却;最后装袋密封,杀菌低温冷藏。
8.根据权利要求1所述的紫薯的综合利用方法,其特征在于所述的紫薯渣的淀粉含量低于1%。
9.根据权利要求1所述的紫薯的综合利用方法,其特征在于所述的紫薯陷料可做热点或冷点的内包陷料。
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