CN110419703A - 一种富含营养的绵软爽口的土豆泥及其制备工艺 - Google Patents
一种富含营养的绵软爽口的土豆泥及其制备工艺 Download PDFInfo
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Abstract
本发明公开了一种富含营养的绵软爽口的土豆泥及其制备工艺,属于食品加工的技术领域。土豆泥包含以下重量份的原料:土豆淀粉:10‑40份;蛋黄酱:10‑40份;奶油:5‑30份;青豆:5‑20份;培根:5‑30份;腌萝卜:10‑60份;脱脂炼乳:5‑30份;丘比沙拉汁:60‑130份;金瓜:70‑110份;奶粉:10‑40份;纯净水:160‑240份。其制备方法为:S1原料准备;S2土豆淀粉初始混合物的制备;S3营养物质的添加;S4爽口物质的添加。本发明的土豆泥具有风味独特、口感绵软、营养丰富、增强食欲的优点。
Description
技术领域
本发明涉及食品加工的技术领域,更具体地说,它涉及一种富含营养的绵软爽口的土豆泥及其制备工艺。
背景技术
土豆泥又名马铃薯泥,是以土豆为原料,添加一些相应的调料,放到容器中煮熟,以工具捣成泥状,或是先将土豆煮熟后去皮捣成泥再加入其他辅料搅拌均匀,所做成的一种食品。
土豆泥在西餐中广受欢迎,将土豆泥赋予了一种全新的味道,不但口感更加香滑软糯,而且内容更是丰富多多。
土豆性平,有和胃、调中、健脾、益气之功效;能改善肠胃功能,对胃溃疡、十二脂肠溃疡、慢性胆囊炎、痔疮引起的便秘均有一定的疗效。土豆中还含有丰富的钾元素,可以有效地预防高血压。当人体过多地摄入盐分后,体内钠元素就会偏高,钾便呈现出不足而引起高血压,故常吃土豆能及时地给体内补充所需求的钾元素;土豆中的维生素C除对大脑细胞具有保健作用。因此土豆泥本身具有一定的营养价值。
申请号为2017106571749的发明专利公开了一种营养土豆泥及其制作方法。土豆泥是由新鲜土豆、洋葱、胡萝卜通过蒸、烤,再加入去酸去涩的柚子皮、柚子肉和打成泥的山楂制成。本发明以土豆为原料,原料成本低,简单易得,营养丰富,含有蛋白质、脂肪、碳水化合物、维生素以及钙、磷、铁等多种营养成分。加入了洋葱、胡萝卜、柚子皮和柚子肉,增加了土豆的风味,改善了口感,山楂的加入,能够解除油腻,增加食欲,并且将烤过的面包片加入能够使土豆泥增加酥脆的感觉,加入奶油,更增添了丰富美味的味道。
但是上述的土豆泥的选材上以土豆为主要的原材料,土豆虽然本身具有较多的营养物质,但同时也具有较高的热量;而且就其丰富的营养物质来看,在金属元素中只是富含钾元素,但是其他金属元素却较少甚至没有;而维生素中主要是包含维生素C,对于其他的维生素却鲜少涉及,因此土豆泥在营养物质的丰富度上是有一定的欠缺的。除此以外,土豆泥的口感上来讲主要还是通过山楂和柚子的添加所呈现的酸甜口,但是由于山楂本身在做成山楂泥的时候还是含有较多的固体的小颗粒,虽然加入了奶油,口感还是不够绵滑。
发明内容
针对现有技术存在的不足,本发明的第一个目的在于提供一种富含营养的绵软爽口的土豆泥,其具有富含营养物质、口感绵软爽口、提高食欲的优点。
本发明的第二个目的在于提供一种富含营养的绵软爽口的土豆泥的制备工艺,其具有高效便捷地制备出富含营养、风味独特的土豆泥的优点。
为实现上述第一个目的,本发明提供了如下技术方案:一种富含营养的绵软爽口的土豆泥,所述土豆泥包含以下重量份的原料:
土豆淀粉:10-40份;
蛋黄酱:10-40份;
奶油:5-30份;
青豆:5-20份;
培根:5-30份;
腌萝卜:10-60份;
脱脂炼乳:5-30份;
丘比沙拉汁:60-130份;
金瓜:70-110份;
奶粉:10-40份;
纯净水:160-240份。
通过采用上述技术方案,蛋黄酱是一种调味油,主要的制备原料是植物油脂,鸡蛋,食醋,果汁有一定韧性,清香爽口,回味浓厚,具有解腻、开胃的功效。奶油是从牛奶、羊奶中提取的黄色或白色脂肪性半固体食品,它是由未均质化之前的生牛乳顶层的牛奶脂肪含量较高的一层制得的乳制品,主要的营养物质是蛋白质,含有人体必需的脂肪酸及丰富的维生素A和维生素D,并有卵磷脂;炼乳是鲜乳经真空浓缩或其他方法除去大部分的水分,浓缩至原体积25%~40%左右的乳制品,再加入40%的蔗糖装罐制成的,富含脂质和蛋白质,与奶油不同的是还含糖和抗坏血酸,而脱脂炼乳是以脱脂乳为原料的加糖炼乳。
青豆富含不饱和脂肪酸和大豆磷脂,有保持血管弹性、健脑和防止脂肪肝形成的作用。青豆中富含多种抗氧化成分,还能消除炎症。青豆可以为人体提供儿茶素以及表儿茶素两种类黄酮抗氧化剂。这两种物质能够有效去除体内的自由基,预防由自由基引起的疾病,延缓身体衰老速度,还有消炎、广谱抗菌的作用。青豆中还含有两种类胡萝卜素:α-胡萝卜素和β-胡萝卜素。β-胡萝卜素也是一种抗氧化剂,具有解毒作用,能够降低患有心脏病以及癌症的风险。同时青豆中还包含有花青素和多酚这两种抗氧化剂。同时,青豆具有抗癌作用:青豆中富含皂角苷、蛋白酶抑制剂、异黄酮、钼、硒等抗癌成分,对前列腺癌、皮肤癌、肠癌、食道癌等几乎所有的癌症都有抑制作用。
培根是西式肉制品三大主要品种(火腿、香肠)之一,其风味除带有适口的咸味之外,还具有浓郁的烟熏香味。培根中磷、钾、钠的含量丰富,还含有脂肪、胆固醇、碳水化合物等营养物质,具有健脾、开胃、祛寒、消食等主要功效。
丘比沙拉汁的制备原料中包含有醋和砂糖等调味料,具有开胃解腻的功效,同时丘比沙拉汁中的植物油、香菇汁以及蛋黄都是富含营养的物质,丘比沙拉汁的使用提供营养物质的同时有具有调味的作用,并且在食用本发明的土豆泥的时候具有解腻、促进食欲的作用。
金瓜,是南瓜的俗称,浙南、福建、台湾民间称金瓜为金瓜。可食用部分为85%(wt,%)。每l00g金瓜瓜肉干物质中含有粗蛋白11.5g、粗脂肪1.47g、钙17mg、磷22mg、铁0.73mg,同时还包含其他的金属元素,如钾、钠、镁、锌、铜等;每100g鲜瓜肉中含胡萝卜素0.06mg、维生素P 0.5mg、维生素C 2mg、维生素B10.02mg、维生素B20.02mg、维生素B60.6mg和8%的纤维素等,每100g中含能量92kJ;水分93.5g、蛋白质0.7g、脂肪0.1g、膳食纤维0.8g、碳水化合物4.5g、胡萝卜素890μg、视黄醇当量148μg、硫胺素0.03mg、核黄素0.03mg、尼克酸0.1mg;维生素C 4mg、维生素E微量;钾763mg、钠2.2mg、钙191mg、镁47mg、铁1.2mg、锰0.16mg、锌0.42mg、铜0.04mg、磷14mg、硒0.3μg。金瓜含有丰富的人体必需的腺嘌呤、瓜氨酸、天门冬氨酸、精氨酸、谷氨酸等多种氨基酸,还包含少量的苏氨酸、丝氨酸、甘氨酸、丙氨酸、亮氨酸、精氨酸和脯氨酸等多种人体必须的氨基酸。除此之外,金瓜还含有一般瓜类蔬菜所没有的葫芦巴碱和丙醇二酸等物质,具有调节人体新陈代谢和抑制糖类转化为脂肪等功能。
金瓜主要有以下功效:金瓜内含有维生素和果胶,果胶有很好的吸附性,能粘结和消除体内细菌毒素和其他有害物质,如重金属中的铅、汞和放射性元素,能起到解毒作用;金瓜性平味甘,具有杀虫作用;金瓜中含有丰富的锌,参与人体内核酸、蛋白质的合成,是肾上腺皮质激素的固有成分,为人体生长发育的重要物质;金瓜所含果胶还可以保护胃胶道粘膜,免受粗糙食品刺激,促进溃疡愈合,适宜于胃病患者。金瓜所含成分能促进胆汁分泌,加强胃肠蠕动,帮助食物消化;金瓜含有丰富的钴,钴能活跃人体的新陈代谢,促进造血功能,并参与人体内维生素B12的合成,是人体胰岛细胞所必需的微量元素,对防治糖尿病、降低血糖有特殊的疗效;金瓜能消除致癌物质亚硝胺的突变作用,有防癌功效,并能帮助肝、肾功能的恢复,增强肝、肾细胞的再生能力;金瓜中含有丰富的锌,参与人体内核酸、蛋白质的合成,是肾上腺皮质激素的固有成分,为人体生长发育的重要物质;而金瓜种子中含有极为丰富的不饱和脂肪酸,这种物质能使增生的前列腺恢复并维持正常,特别是在疾病的早期更为有效。
金瓜鲜嫩清香,松脆爽口,是家庭、饭店、宾馆中色香味俱佳的上等菜肴。
而采用上述的所有原料进行土豆泥的制备过程,是以土豆淀粉和金瓜为主要的原料;以丘比沙拉汁为主要的调味料;通过奶油和脱脂炼乳的加入,掺入糖和脂肪,使得土豆泥的具有绵软口感;同时通过培根、青豆的加入,增加其营养成分,平衡土豆泥中各营养物质的含量;最后用酸黄瓜和腌萝卜来进一步改善土豆泥的口感,使得土豆泥在食用的过程中更加开胃,有食欲。
同时,本发明的土豆泥配方中的主要原料并未采用常规的土豆,而是以土豆淀粉和金瓜以一定的加入比例后作为土豆泥的主要原料。而每100g马铃薯中含有热量86大卡,即约360kJ,含蛋白质1.6~2.1g、糖类13.9~21.9g、粗纤维0.6~0.8g、钾1.06mg、钙9.6mg、磷52mg、铁0.82mg、胡萝卜素1.8mg、硫胺素0.088mg、核黄素0.026mg、尼克酸0.36mg、抗坏血酸15.8mg。其主要的优势在于:首先以金瓜作为原料替代了部分土豆,降低了土豆泥的整体热量;其次,金瓜中富含人体所需的必须氨基酸和维生素等,对增强人体的免疫力、预防疾病方面有较大的优势,同时金瓜的加入使得本发明的土豆泥在口感上更加清爽爽口。
进一步地,所述土豆泥包含以下重量份的原料:
土豆淀粉:15-35份;
蛋黄酱:15-35份;
奶油:10-20份;
青豆:7-13份;
培根:10-20份;
腌萝卜:20-40份;
脱脂炼乳:10-20份;
丘比沙拉汁:80-110份;
金瓜:75-105份;
奶粉:15-35份;
水:180-220份。
进一步地,所述土豆泥还包含酸黄瓜,所述酸黄瓜与腌萝卜的质量比为1:1。
通过采用上述技术方案,由于采用酸黄瓜本身味酸,具有开胃、增强食欲的效果,同时也使得本发明的土豆泥具有特殊的风味。
进一步地,所述腌萝卜为糖醋口味。
通过采用上述技术方案,由于采用原料中炼乳、奶粉、蛋黄酱以及丘比沙拉汁呈现甜味或者酸甜味道,因此,加入酸甜口味的腌萝卜,首先能较好的与土豆泥的其他原材料的口味相匹配,更好地将腌萝卜的自身酸甜口味融合进土豆泥中,不影响土豆泥的主要口味的展现,同时也能体现腌萝卜特有的酸甜口味,丰富了土豆泥的味觉体验。
为实现上述第二个目的,本发明提供了如下技术方案:一种富含营养的绵软爽口的土豆泥的制备工艺,包括以下步骤:
S1原料准备:
S1-1将纯净水烧开备用;
将酸黄瓜、腌萝卜和培根切丁备用;
将青豆煮熟之后备用;
将金瓜蒸制后冷却,去皮,随后打成蓉备用;
S1-2取部分烧开备用的纯净水,加入奶油和脱脂炼乳,搅拌后溶解,得到奶油-脱脂炼乳均一乳浊液后备用,所述纯净水和奶油的质量比为3:1;
S2土豆淀粉初始混合物的制备:
将土豆淀粉放入锅内,加入步骤S1-2中剩余的纯净水后边加热边搅拌10-15min,加热温度为25-45℃,随后加入奶粉和丘比沙拉汁,搅拌均匀后调节加热温度为100-140℃,直至将混合液烧开,得到土豆淀粉初始混合物;
S3营养物质的添加:
将步骤S1-2中得到的奶油-脱脂炼乳汁加入到S2中得到的土豆淀粉混合物里并搅拌均匀,得到土豆淀粉-油乳混合物,随后趁热将营养物质蛋黄酱、步骤S1-1中得到的打成蓉的金瓜以及培根加入到土豆淀粉-油乳混合物中,在加热的条件下搅拌均匀,得到富含营养的土豆淀粉混合物;
S4爽口物质的添加:
于步骤S3中制备得到的富含营养的土豆淀粉混合物中加入步骤S1-1备好的腌萝卜,搅拌均匀后在加热温度为240-270℃的条件下闷3-8min,随后停止加热,晾凉即得到含营养成分的爽口土豆泥。
通过采用上述技术方案,首先将奶油、脱脂炼乳和纯净水进行混合,由于奶油和脱脂炼乳都属于油溶性的,因此这二者之间相互溶解,随后和水形成乳浊液;随后将土豆淀粉放入水中,并用丘比沙拉汁进行调味。而土豆淀粉在高温水中会有糊化现象,土豆淀粉在56℃的水温下开始糊化,在67℃的水温下完全糊化,因此最开始的水温不得高于56℃,以免影响和之后的原料的混合。随后用奶油-脱脂炼乳汁对土豆淀粉进行从口味、营养成分上进行调节和优化,使得土豆泥在营养上更加丰富,口感更加绵软柔滑。然后将相对黏稠的土豆淀粉混合物和金瓜蓉混合,得到初始的土豆泥,加入金瓜后,土豆淀粉、奶油、脱脂炼乳和金瓜蓉之间充分混合后土豆泥的营养成分更加丰富,口感更加的绵柔清爽,具有更多的金瓜的清爽绵滑的口感。最后用酸黄瓜和腌萝卜对土豆泥进行口感上的改进,最终使得本发明的土豆泥具有酸甜口味、富含营养。
与此同时,酸黄瓜和腌萝卜这两种腌制食物以及培根这种发酵的食物中往往会有生物胺、亚硝胺的积累,而生物胺是一类由氨基酸脱羧、或者醛和酮氨基化之后形成的含氮脂肪族、芳香族或者杂环类低分子质量的有机化合物的总称。摄入一定量的生物胺会增强细胞的代谢活动、促进生长、对血管和肌肉有明显的舒张和收缩的作用、对神经活动和大脑皮层有重要的调节作用;当摄入的生物胺过多的时候会引起头疼、恶心、心悸或呼吸紊乱等过敏反应。而青豆中富含的黄酮类和酚酸类能阻断生物胺或者亚硝胺的生成,金瓜能消除致癌物质亚硝胺的突变作用,有防癌功效,因此在本发明的土豆泥制备中首先添加了金瓜和青豆的同时或者之后再加入培根、酸黄瓜和腌萝卜这些调节土豆泥风味的物质,进一步在青豆和金瓜的作用下消除了培根、酸黄瓜和腌萝卜中部分的生物胺或者亚硝胺,降低了对人身体健康的威胁。
而最后在加入酸黄瓜和腌萝卜之后在240-270℃的条件下闷3-8min,是为了在高温、短时间内将酸黄瓜和腌萝卜的风味散发在土豆泥中,能够快速的将酸黄瓜和腌萝卜所具有的独特风味融入到土豆泥中。
进一步地,所述步骤S3中在得到土豆淀粉-油乳混合物后,加入所述步骤S1-1中得到的青豆,并在加热温度为120-210℃时加热7-13min,随后再添加蛋黄酱、金瓜以及培根。
通过采用上述技术方案,在加入青豆之后进行120-210℃的温度下的7-13min的加热,经一步将土豆淀粉、油乳混合物以及青豆的风味融合,青豆的存在消除了由于奶油和脱脂炼乳带来的腻感,使得此时的土豆泥进一步地清爽爽口。
进一步地,所述步骤S3中加入蛋黄酱、金瓜以及培根之后,其加热温度为80-100℃,保温时间为5-10min。
进一步地,所述步骤S4中,于步骤S3中制备得到的富含营养的土豆淀粉混合物中加入步骤S1-1备好的腌萝卜的同时,添加一定量的酸黄瓜,所述酸黄瓜和腌萝卜的质量比为1:1。
进一步地,所述酸黄瓜、所述腌萝卜和所述培根均切成小丁,丁粒大小为3-5mm。
通过采用上述技术方案,由于将酸黄瓜和腌萝卜切成丁粒大小为3-5mm,酸黄瓜和腌萝卜的比表面积更大,即酸黄瓜和腌萝卜与土豆泥之间的相对接触面积大,土豆泥对酸黄瓜和腌萝卜的黏着作用力强,使得酸黄瓜和腌萝卜能够更好地融入到土豆泥中,不易脱离土豆泥;同时,粒径并不是很小,在品尝土豆泥的时候也会明确的品味到酸黄瓜和腌萝卜的独特风味,不至于被土豆泥中的其他原料的风味掩盖。
综上所述,本发明具有以下有益效果:
第一、本发明的土豆泥以土豆淀粉和金瓜为主要的原料、以丘比沙拉汁为调味料;通过奶油和脱脂炼乳的加入,掺入糖和脂肪,使得土豆泥的具有绵软口感;同时通过培根、青豆的加入,增加其营养成分,平衡土豆泥中各营养物质的含量;最后用腌萝卜来进一步改善土豆泥的口感,使得土豆泥在食用的过程中更加开胃,增强食欲,具有风味独特、口感绵软、营养丰富、增强食欲的效果。
第二、本发明中优选采用腌萝卜为糖醋口味,更好地将腌萝卜的自身酸甜口味与原料中炼乳、奶粉、蛋黄酱以及丘比沙拉汁呈现甜味或者酸甜味道相匹配、融合,在不影响土豆泥的主要口味展现的情况下也体现出了腌萝卜特有的酸甜口味,丰富了土豆泥的味觉体验。
第三、本发明的方法,通过S1原料准备、S2土豆淀粉初始混合物的制备、S3营养物质的添加和S4爽口物质的添加,具有高效便捷地制备出富含营养、风味独特、口感绵软爽口、提高食欲的土豆泥的技术效果。
具体实施方式
以下结合实施例对本发明作进一步详细说明。
原料的制备例
制备例1
腌萝卜的制备
(1)将新鲜的胡萝卜1Kg、新鲜的白萝卜5Kg洗净去皮,切条;(2)取切条的白萝卜和胡萝卜,加入食盐50g后搅拌均匀;(3)腌制3h,随后将经过食盐腌制的脱水萝卜取出,并将腌制出的含有食盐的萝卜水留以备用;(4)配料汁的制备:称取白糖300g,加入白醋500g,再倒入白开水350mL,最后添加柠檬汁10mL,搅拌均匀,即得到配料汁;(5)步骤(3)中的萝卜水和步骤(4)中的配料汁混合均匀,得到腌制液;(6)将步骤(5)中的腌制液全部倒入步骤(3)中得到的脱水萝卜中,搅拌均匀后将浸泡在腌制液中的脱水萝卜和腌制液一同转移至干净的玻璃瓶或者瓷瓶中密封,腌制5-7天即可,得到糖醋口味的腌萝卜。
制备例2
酸黄瓜的制备
(1)取小乳瓜600g,加食盐3g后腌制2.5h;(2)将3g切片后的蒜,加入细砂糖40g,干的红辣椒1个,花椒2g,加入50g水烧开,得到配料液;(3)将步骤(1)中的用食盐腌制好的小乳瓜去掉水分,切段,放入干净的玻璃瓶或者瓷瓶中,将步骤(2)中的配料液倒入瓷瓶,保证小乳瓜全部被配料液浸没,腌制3天后,当小乳瓜的表面有较多的褶皱时候即可。
实施例
实施例1
一种富含营养的绵软爽口的土豆泥,土豆泥的制备配方为:
土豆淀粉10g,蛋黄酱10g,奶油5g,青豆5g,培根5g,腌萝卜10g,酸黄瓜10g,脱脂炼乳5g,丘比沙拉汁60g,金瓜70g,奶粉10g,纯净水160g。
其中土豆淀粉为自德进国口的蓝带牌土豆淀粉,购自天津市广裕粮油贸易有限公司,土豆淀粉的色泽洁白带结晶光泽,无异味,无砂齿、无斑点;水分15%(wt,%),白度93.3,灰份0.11%,蛋白质0.086%(wt,%),细度99.95%,透明度高:糊澄清度为半透明,成糊稳定性高,低温条件下糊不易老化。
蛋黄酱为购自正可达食品专营店的乐禧瑞方便装蛋黄酱,商品编号为47214455702。其配料为菜籽油(70%,wt)、水、巴士杀菌蛋黄(5%,wt)、食醋、食用盐、白砂糖、乙酰化双淀粉己二酸酯黄原胶、浓缩柠檬汁,β胡萝卜素、辣椒油树脂、乙二胺四乙酸钠以及食用香料。
奶油购自产于山东青岛的雀巢淡奶油,其商品编号为3821980,货号为12237391。
青豆购自山东临沂,其货号为006,青豆完整粒率:≥95%,杂质含量:≤1%(wt)。
培根购自生产于北京的荷美尔生煎培根,其商品编号为1813104。
腌萝卜由制备例1制备得到;酸黄瓜由制备例2制备得到。
脱脂炼乳为雀巢低脂炼奶,其商品编号为41544313884,货号为LS3282。
丘比沙拉汁为焙煎芝麻口味,其商品编号为10809069137,货号为741931。
奶粉为美素佳儿奶粉,其商品编号为6514056。
一种富含营养的绵软爽口的土豆泥的制备工艺,包括以下步骤:
S1原料准备:
S1-1将纯净水烧开备用;
将酸黄瓜、腌萝卜和培根切成小丁,丁粒大小为3mm,然后备用;
将青豆煮至入口即化的状态后备用;
将金瓜蒸制后冷却,去皮,随后打成蓉备用。
S1-2取烧开备用的纯净水15g,加入奶油和脱脂炼乳,搅拌后溶解,得到奶油-脱脂炼乳的均一乳浊液后备用。
S2土豆淀粉初始混合物的制备:
将土豆淀粉放入锅内,加入步骤S1-2中剩余的纯净水后,在加热温度为35℃的条件下边加热边搅拌12min,搅拌过程中保证液体不飞溅即可;
随后加入奶粉和丘比沙拉汁,搅拌均匀后,调节加热温度为120℃,直至将混合液烧开,得到土豆淀粉初始混合物。
S3土豆淀粉混合物中营养物质的添加:
将步骤S1-2中得到的奶油-脱脂炼乳汁加入到S2中得到的土豆淀粉混合物里并搅拌均匀,得到土豆淀粉-油乳混合物,加入步骤S1-1中得到的青豆,并在加热温度为165℃时加热10min;
随后趁热将营养物质蛋黄酱、步骤S1-1中得到的打成蓉的金瓜以及培根加入到土豆淀粉-油乳混合物中,在加热的条件下搅拌均匀,加热温度为90℃,保温时间为7.5min。得到富含营养的土豆淀粉混合物。
S4爽口物质的添加
于步骤S3中制备得到的富含营养的土豆淀粉混合物中加入步骤S1-1备好的酸黄瓜和腌萝卜,搅拌均匀后在加热温度为255℃的条件下闷6min,随后停止加热,晾凉即得到含营养成分的爽口土豆泥。
实施例2
实施例2与实施例1的不同之处在于,实施例2的制备土豆泥的各原料用量不同。
一种富含营养的绵软爽口的土豆泥,土豆泥的制备配方为:
土豆淀粉40g,蛋黄酱40g,奶油30g,青豆20g,培根30g,腌萝卜60g,酸黄瓜60g,脱脂炼乳30g,丘比沙拉汁130g,金瓜110g,奶粉40g,纯净水240g。
一种富含营养的绵软爽口的土豆泥的制备工艺的具体步骤同实施例1。
实施例3
实施例3与实施例1的不同之处在于,实施例3的制备土豆泥的原料用量不同。
一种富含营养的绵软爽口的土豆泥,土豆泥的制备配方为:
土豆淀粉25g,蛋黄酱25g,奶油18g,青豆13g,培根18g,腌萝卜35g,酸黄瓜35g,脱脂炼乳18g,丘比沙拉汁95g,金瓜90g,奶粉25g,纯净水100g。
一种富含营养的绵软爽口的土豆泥的制备工艺的具体步骤同实施例1。
实施例4
实施例4与实施例3的不同之处在于,实施例4的制备土豆泥的原料中不含酸萝卜,其他原料配方及用量同实施例3;一种富含营养的绵软爽口的土豆泥的制备工艺,步骤S4中不添加酸黄瓜,其他工艺步骤同实施例3。
实施例5
实施例5与实施例1的不同之处在于,实施例5的制备土豆泥的原料用量不同。
一种富含营养的绵软爽口的土豆泥,土豆泥的制备配方为:
土豆淀粉15g,蛋黄酱15g,奶油10g,青豆7g,培根10g,腌萝卜20g,酸黄瓜20g,脱脂炼乳10g,丘比沙拉汁80g,金瓜75g,奶粉15g,纯净水180g。
一种富含营养的绵软爽口的土豆泥的制备工艺的具体步骤同实施例1。
实施例6
实施例6与实施例1的不同之处在于,实施例6的制备土豆泥的原料用量不同。
一种富含营养的绵软爽口的土豆泥,土豆泥的制备配方为:
土豆淀粉35g,蛋黄酱35g,奶油20g,青豆13g,培根20g,腌萝卜40g,酸黄瓜40g,脱脂炼乳20g,丘比沙拉汁110g,金瓜105g,奶粉35g,纯净水220g。
一种富含营养的绵软爽口的土豆泥的制备工艺的具体步骤同实施例1。
实施例7
实施例7与实施例1的不同之处在于,实施例7的制备土豆泥的原料用量不同。
一种富含营养的绵软爽口的土豆泥,土豆泥的制备配方为:
土豆淀粉25g,蛋黄酱25g,奶油15g,青豆10g,培根15g,腌萝卜30g,酸黄瓜30g,脱脂炼乳15g,丘比沙拉汁95g,金瓜90g,奶粉30g,纯净水200g。
一种富含营养的绵软爽口的土豆泥的制备工艺的具体步骤同实施例1。
实施例8
实施例8与实施例7的不同之处在于,实施例8的制备土豆泥的原料中不含酸萝卜,其他原料配方及用量同实施例7;一种富含营养的绵软爽口的土豆泥的制备工艺,步骤S4中不添加酸黄瓜,其他工艺步骤同实施例7。
实施例9
实施例9与实施例7的一种富含营养的绵软爽口的土豆泥的制备配方相同,实施例9与实施例7的不同之处在于,实施例9的一种富含营养的绵软爽口的土豆泥的制备工艺的制备参数不同。
一种富含营养的绵软爽口的土豆泥的制备工艺,包括以下步骤:
S1原料准备:
S1-1将纯净水烧开备用;
将酸黄瓜、腌萝卜和培根切成小丁,丁粒大小为3mm,然后备用;
将青豆煮至入口即化的状态后备用;
将金瓜蒸制后冷却,去皮,随后打成蓉备用。
S1-2取烧开备用的纯净水45g,加入奶油和脱脂炼乳,搅拌后溶解,得到奶油-脱脂炼乳的均一乳浊液后备用。
S2土豆淀粉初始混合物的制备:
将土豆淀粉放入锅内,加入步骤S1-2中剩余的纯净水后,在加热温度为25℃的条件下边加热边搅拌10min,搅拌过程中保证液体不飞溅即可;
随后加入奶粉和丘比沙拉汁,搅拌均匀后,调节加热温度为100℃,直至将混合液烧开,得到土豆淀粉初始混合物。
S3土豆淀粉混合物中营养物质的添加:
将步骤S1-2中得到的奶油-脱脂炼乳汁加入到S2中得到的土豆淀粉混合物里并搅拌均匀,得到土豆淀粉-油乳混合物,加入步骤S1-1中得到的青豆,并在加热温度为120℃时加热7min;
随后趁热将营养物质蛋黄酱、步骤S1-1中得到的打成蓉的金瓜以及培根加入到土豆淀粉-油乳混合物中,在加热的条件下搅拌均匀,加热温度为80℃,保温时间为5min。得到富含营养的土豆淀粉混合物。
S4爽口物质的添加
于步骤S3中制备得到的富含营养的土豆淀粉混合物中加入步骤S1-1备好的酸黄瓜和腌萝卜,搅拌均匀后在加热温度为240℃的条件下闷3min,随后停止加热,晾凉即得到含营养成分的爽口土豆泥。
实施例10
实施例10与实施例7的一种富含营养的绵软爽口的土豆泥的制备配方相同,实施例10与实施例7的不同之处在于,实施例10的一种富含营养的绵软爽口的土豆泥的制备工艺的制备参数不同。
一种富含营养的绵软爽口的土豆泥的制备工艺,包括以下步骤:
S1原料准备:
S1-1将纯净水烧开备用;
将酸黄瓜、腌萝卜和培根切成小丁,丁粒大小为5mm,然后备用;
将青豆煮熟之后备用;
将金瓜蒸制后冷却,去皮,随后打成蓉备用;
S1-2取烧开备用的纯净水45g,加入奶油和脱脂炼乳,搅拌后溶解,得到奶油-脱脂炼乳的均一乳浊液后备用;
S2土豆淀粉初始混合物的制备:
将土豆淀粉放入锅内,加入步骤S1-2中剩余的纯净水后边加热边搅拌15min,加热温度为45℃;
随后加入奶粉和丘比沙拉汁,搅拌均匀后调节加热温度为140℃,直至将混合液烧开,得到土豆淀粉初始混合物。
S3土豆淀粉混合物中营养物质的添加:
将步骤S1-2中得到的奶油-脱脂炼乳汁加入到S2中得到的土豆淀粉混合物里并搅拌均匀,得到土豆淀粉-油乳混合物,加入步骤S1-1中得到的青豆,并在加热温度为210℃时加热13min;
随后趁热将营养物质蛋黄酱、步骤S1-1中得到的打成蓉的金瓜以及培根加入到土豆淀粉-油乳混合物中,在加热的条件下搅拌均匀,加热温度为100℃,保温时间为10min。得到富含营养的土豆淀粉混合物。
S4爽口物质的添加
于步骤S3中制备得到的富含营养的土豆淀粉混合物中加入步骤S1-1备好的酸黄瓜和腌萝卜,搅拌均匀后在加热温度为270℃的条件下闷8min,随后停止加热,晾凉即得到含营养成分的爽口土豆泥。
对比例
表1实施例6和对比例1-8的土豆泥的原料和不同原料的用量表
对比例1-8与实施例6的区别在于,其土豆泥的原料组成不同和/或者部分原料的用量不同,其土豆泥的制备工艺同实施例6。
性能检测试验
对基于分别采用实施例6和对比例1-8的土豆泥的配方配比制备得到的土豆泥进行感官评价分析。
具体地步骤为:随机选取不同年龄阶段的志愿者100人,分别对制备得到的9种土豆泥进行品尝,随后填写感官评价表,其评价的标准如表2所示。
表2感官评价的评价标准
100名志愿者在分别品尝了基于分别采用实施例6和对比例1-8的土豆泥的配方配比制备得到的土豆泥后,其感官评价结果如表3所示。
表3实施例6和对比例1-8的土豆泥的感官评价表
基于分别采用对比例1-3的配方制备得到的土豆泥与基于实施例6的配方制备得到的土豆泥的区别在于,对比例1-3的土豆泥制备配方中分别去掉了蛋黄酱、奶油、脱脂炼乳,这三种原料任何一种的缺失影响了土豆泥的绵滑的口感,使得制备得到的土豆泥口感相对粗涩,因此需要在土豆泥中添加蛋黄酱、奶油或脱脂炼乳,对土豆泥的口感进行调配优化。而脱脂炼乳是土豆泥较为重要的甜味来源,因此脱脂炼乳的缺失会较多的影响土豆泥的香甜的口感。在对比例4中并未添加蛋黄酱、奶油或脱脂炼乳中的任意一种,因此很大程度上影响了土豆泥的绵滑和香甜的口感,使得制备得到的土豆泥整体呈现粗涩的口感。
基于分别采用对比例5-6的配方制备得到的土豆泥与基于实施例6的配方制备得到的土豆泥的区别在于,对比例1-3的土豆泥制备配方中分别去掉了腌萝卜、酸黄瓜,这两种原料是非常解腻、开胃、提高食欲的,同时他们的添加增加了土豆泥的特别的风味。因此采用对比例5-6的配方制备得到的土豆泥和采用实施例6的配方制备得到的土豆泥相比并不是非常开胃的。而采用对比例7的配方制备得到的土豆泥由于没有添加腌萝卜和酸黄瓜中的任意一种,因此在开胃这方面明显存在劣势。
基于采用对比例8的配方制备得到的土豆泥与基于实施例6的配方制备得到的土豆泥的区别在于,对比例8的土豆泥制备配方中,去掉了金瓜,同时用等质量的土豆淀粉替换金瓜。金瓜的加入使得土豆泥具有金瓜特有的清香风味,因此将金瓜替换为土豆淀粉,不仅仅在土豆泥的营养成分的丰富度上有所缺失,同时也影响了土豆泥的清香绵软的口感。
本具体实施例仅仅是对本发明的解释,其并不是对本发明的限制,本领域技术人员在阅读完本说明书后可以根据需要对本实施例做出没有创造性贡献的修改,但只要在本发明的权利要求范围内都受到专利法的保护。
Claims (9)
1.一种富含营养的绵软爽口的土豆泥,其特征在于,所述土豆泥包含以下重量份的原料:
土豆淀粉:10-40份;
蛋黄酱:10-40份;
奶油:5-30份;
青豆:5-20份;
培根:5-30份;
腌萝卜:10-60份;
脱脂炼乳:5-30份;
丘比沙拉汁:60-130份;
金瓜:70-110份;
奶粉:10-40份;
纯净水:160-240份。
2.根据权利要求1所述的一种富含营养的绵软爽口的土豆泥,其特征在于,所述土豆泥包含以下重量份的原料:
土豆淀粉:15-35份;
蛋黄酱:15-35份;
奶油:10-20份;
青豆:7-13份;
培根:10-20份;
腌萝卜:20-40份;
脱脂炼乳:10-20份;
丘比沙拉汁:80-110份;
金瓜:75-105份;
奶粉:15-35份;
水:180-220份。
3.根据权利要求2所述的一种富含营养的绵软爽口的土豆泥,其特征在于,所述土豆泥还包含酸黄瓜,所述酸黄瓜与腌萝卜的质量比为1:1。
4.根据权利要求2所述的一种富含营养的绵软爽口的土豆泥,其特征在于,所述腌萝卜为糖醋口味。
5.根据权利要求2所述的一种富含营养的绵软爽口的土豆泥的制备工艺,其特征在于,包括以下步骤:
S1 原料准备:
S1-1 将纯净水烧开备用;
将酸黄瓜、腌萝卜和培根切丁备用;
将青豆煮熟之后备用;
将金瓜蒸制后冷却,去皮,随后打成蓉备用;
S1-2 取部分烧开备用的纯净水,加入奶油和脱脂炼乳,搅拌后溶解,得到奶油-脱脂炼乳均一乳浊液后备用,所述纯净水和奶油的质量比为3:1;
S2 土豆淀粉初始混合物的制备:
将土豆淀粉放入锅内,加入步骤S1-2中剩余的纯净水后边加热边搅拌10-15 min,加热温度为25-45 ℃,随后加入奶粉和丘比沙拉汁,搅拌均匀后调节加热温度为100-140 ℃,直至将混合液烧开,得到土豆淀粉初始混合物;
S3营养物质的添加:
将步骤S1-2中得到的奶油-脱脂炼乳汁加入到S2中得到的土豆淀粉混合物里并搅拌均匀,得到土豆淀粉-油乳混合物,随后趁热将营养物质蛋黄酱、步骤S1-1中得到的打成蓉的金瓜以及培根加入到土豆淀粉-油乳混合物中,在加热的条件下搅拌均匀,得到富含营养的土豆淀粉混合物;
S4爽口物质的添加:
于步骤S3中制备得到的富含营养的土豆淀粉混合物中加入步骤S1-1备好的腌萝卜,搅拌均匀后在加热温度为240-270 ℃的条件下闷3-8 min,随后停止加热,晾凉即得到含营养成分的爽口土豆泥。
6.根据权利要求5所述的一种富含营养的绵软爽口的土豆泥的制备工艺,其特征在于,所述步骤S3中在得到土豆淀粉-油乳混合物后,加入所述步骤S1-1中得到的青豆,并在加热温度为120-210 ℃时加热7-13 min,随后再添加蛋黄酱、金瓜以及培根。
7.根据权利要求6所述的一种富含营养的绵软爽口的土豆泥的制备工艺,其特征在于,所述步骤S3中加入蛋黄酱、金瓜以及培根之后,其加热温度为80-100 ℃,保温时间为5-10min。
8.根据权利要求7所述的一种富含营养的绵软爽口的土豆泥的制备工艺,其特征在于,所述步骤S4中,于步骤S3中制备得到的富含营养的土豆淀粉混合物中加入步骤S1-1备好的腌萝卜的同时,添加一定量的酸黄瓜,所述酸黄瓜和腌萝卜的质量比为1:1。
9.根据权利要求8所述的一种富含营养的绵软爽口的土豆泥的制备工艺,其特征在于,所述酸黄瓜、所述腌萝卜和所述培根均切成小丁,丁粒大小为3-5 mm。
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