CN110547400A - 一种绿色红薯叶食品的制作方法 - Google Patents
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
本发明提出了一种绿色红薯叶食品的制作方法,按照以下方法制成:在红薯叶8月‑10月季节开放期间,人工摘选优质的红薯叶,要求选用幼嫩、新鲜、无虫害、无斑点,色泽正常的红薯叶,一般由叶头向根部摘取5~12cm粗壮部位的茎叶为源料,源料经过清洗和破碎,剔除其中含有的杂质和粗纤维,破碎后的浆体含水率在85%左右,上述混合物根据营养级别,按照不同比例加入鸡蛋、米粉、其他绿色蔬菜等配料;并面粉或者米粉按照一定比例混合。本发明的绿色红薯叶食品将红薯叶完全融入到食品当中,并且保留了红薯叶的绿色元素,提高食品的味觉感受,也提高了食品的营养价值和保健功能。
Description
技术领域
本发明涉及一种绿色红薯叶食品的制作方法。
背景技术
红薯叶是常见的叶子,测试表明其中含有丰富的蛋白质、脂肪、糖、钾、铁、磷、胡萝卜素和维生素,红薯叶中富含黄酮类化合物,是人体内氧自由基的高效清除剂,具有抗氧化、提高人体免疫力、延缓衰老、抗炎防癌等功能;
1)含有大量的液蛋白,帮助排毒,红薯叶中含有丰富的叶绿素,能够净化血液,帮助排毒,能预防心血管中的脂肪的堆积、保持动脉血管的弹性,有利于预防冠心病;
2)增强免疫力,红薯茎尖中含有丰富的黏液蛋白,红薯叶含有比一般蔬菜高5-10倍的抗氧化物,能够提高免疫力,预防感冒;
3)预防高血压,红薯叶中富含钾元素,可以维持身体内部渗透压平衡,有助于血压控制;
4)红薯叶里含有丰富的多酚,多酚具有抗氧化功能。而氧化损伤是导致许多慢性病,如心血管病,癌症和衰老的重要原因。因此多酚的抗氧化功能可以对这些慢性病起到预防作用;
5)改善便秘,红薯叶中含有丰富的膳食纤维,可促进肠胃蠕动,从而预防“便秘及痔疮”等问题;
红薯叶作为红薯的附加物,并且受到季节生长性的限制,一直未得到大范围的推广和食用。
发明内容
针对现有技术的不足,本发明提供了一种绿色红薯叶食品,主要是通过以下方式实现;
一种绿色红薯叶食品,主要是通过以下方式获取源料,是在8月-10月季节红薯生长期间,人工摘选优质的红薯茎和叶,要求选用幼嫩、新鲜、无虫害、无斑点,色泽正常的红薯叶,一般由叶头向根部摘取5~12cm嫩头部位为源料;
源料经过清水清洗和清水破碎,剔除其中含有的杂质和粗纤维,源料加入营养配料进行均匀混合,混合后制成的红薯叶浆体含水率为70%~90%,红薯叶浆体是食品加工的主要源料。
所述的营养配料包括生物蛋、奶昔、绿色蔬菜、维生素、绿色果实、药材中的一种或者多种,根据营养级别选择不同配料种类对应添加不同的比例。
所述的营养配料对应维生素中维生素C:0.5~3重量份,维生素D:0.5~2重量份,选其中的一种或多种为维生素配料;
营养配料对应绿色果实中芝麻粉:2~4重量份,玉米粉:10~20重量份,黄豆:7~15重量份,水果泥:2~15重量份,选其中的一种或多种为绿色果实配料;
营养配料对应生物蛋中鸡蛋:5~10重量份,鹌鹑蛋:2~8重量份,鸭蛋:6~12重量份,选其中的一种或多种为生物蛋配料;
营养配料对应药材中山药:2~6重量份,栌兰:1~4重量份,枸杞:1~2重量份,酢浆:1~2重量份,选其中的一种或多种中为药材配料;
营养配料对应绿色蔬菜中菠菜:1~8重量份,韭菜:1~6重量份,茴香:1~6份重量,选其中的一种或多种为蔬菜配料。
所述的红薯叶浆体与面粉或者米粉按照一定比例均匀混合,其中红薯叶浆体:20~35重量份,面粉或米粉:65~75重量份,混合后的源料为主要食材原料。
所述的主要食材原料添加食盐:0.1~1重量份、食用碱:0.2~2重量份、羧甲基纤维素:0.1~0.3重量份或磷酸酯淀粉:3~5份进行和面制成面团,通过面条设备将面团制成面条,通过晒干或烘干或者风干的方式进行脱水。
1)面条放入100~110℃低温蒸箱5~8min;
2)再放入120~160℃高温蒸箱5~8min;
3)然后将面条通风冷却20~40min;
4)面条经过烘箱进行逐步烘干,烘干后面条含水率不大于6%;
5)最后再次经过冷却,得到常温熟食面。
所述的红薯叶浆体经过烘干或者晒干或者风干的方式的蔬菜营养体,所述的蔬菜营养体风干后细碎为30~80目。
原料由面粉:73重量份,红薯叶浆体:25重量份,食盐:0.8重量份,食用碱:0.6重量份,羧甲基纤维素:0.2重量份组成。
本发明的有益技术效果:本发明的红薯叶食品将红薯叶完全融入到食品之中,营养丰富,红薯叶具有补虚乏、益气力、健脾胃、强肾阳之功效,其含有丰富而特殊的维生素C、维生素E和钾元素;其中维C能明显地增强人体对感冒等多种病毒的抵抗力;维E则能延缓衰老,钾元素能有效地防止高血压、中风和心血管病的发生,本红薯叶食品具有口感光滑、鲜嫩、柔软、蓬松,还保留其中的绿色元素、具有减肥和美颜功效,提高面条的味觉感受,也提高了食品的营养价值和保健功能。
具体实施例
下面将结合本发明实施例对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例;基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
红薯叶要求选用幼嫩、新鲜、无虫害、无斑点,色泽正常的红薯叶,清水清洗和清水粉粹,筛选其中的杂质和粗纤维,剩下的红薯叶浆体进行添加营养配料进行均匀混合,得到含水率85%的浆体;取上述处理的浆体35kg与面粉83kg、食盐1kg、食碱0 .7kg、磷酸酯淀粉3kg进行再次混合均匀搅拌15分钟,经过和面、制面条,风干或者烘干得到红薯叶面条,稍具红薯叶香味。
实施例2
红薯叶要求选用幼嫩、新鲜、无虫害、无斑点,色泽正常的红薯叶,清水清洗和清水粉粹,筛选其中的杂质和粗纤维,剩下的红薯叶浆体进行添加营养配料进行均匀混合,得到含水率70%的浆体;经过风干或者烘干得到红薯叶蔬菜。
实施例3
红薯叶要求选用幼嫩、新鲜、无虫害、无斑点,色泽正常的红薯叶,清水清洗和清水粉粹,筛选其中的杂质和粗纤维,剩下的红薯叶浆体进行添加营养配料进行均匀混合,得到含水率90%的浆体;取上述处理的浆体30kg与面粉70kg、食盐1.2kg、食碱1kg、磷酸酯淀粉3kg进行再次混合均匀搅拌15分钟,经过和面、制面条,风干、水蒸、烘干得到红薯叶熟食食品。
以上营养配料种类可以根据营养价值科学增加,并且营养配料的比例根据营养成分科学调制,不限制在本发明的保护范围之内。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (8)
1.一种绿色红薯叶食品,主要是通过以下方式获取源料,是在8月-10月季节红薯生长期间,人工摘选优质的红薯茎和叶,要求选用幼嫩、新鲜、无虫害、无斑点,色泽正常的红薯叶,一般由叶头向根部摘取5~12cm嫩头部位为源料;
源料经过清水清洗和清水破碎,剔除其中含有的杂质和粗纤维,源料加入营养配料进行均匀混合,混合后制成的红薯叶浆体含水率为70%~90%,红薯叶浆体是食品加工的主要源料。
2.根据权利要求1所述的一种绿色红薯叶食品,其特征在于:所述的营养配料包括生物蛋、奶昔、绿色蔬菜、维生素、绿色果实、药材中的一种或者多种,根据营养级别选择不同配料种类对应添加不同的比例。
3.根据权利要求2所述的一种绿色红薯叶食品,其特征在于:所述的营养配料对应维生素中维生素C:0.5~3重量份,维生素D:0.5~2重量份,选其中的一种或多种为维生素配料;
营养配料对应绿色果实中芝麻粉:2~4重量份,玉米粉:10~20重量份,黄豆:7~15重量份,水果泥:2~15重量份,选其中的一种或多种为绿色果实配料;
营养配料对应生物蛋中鸡蛋:5~10重量份,鹌鹑蛋:2~8重量份,鸭蛋:6~12重量份,选其中的一种或多种为生物蛋配料;
营养配料对应药材中山药:2~6重量份,栌兰:1~4重量份,枸杞:1~2重量份,酢浆:1~2重量份,选其中的一种或多种中为药材配料;
营养配料对应绿色蔬菜中菠菜:1~8重量份,韭菜:1~6重量份,茴香:1~6份重量,选其中的一种或多种为蔬菜配料。
4.根据权利要求1至3任意一项所述的一种绿色红薯叶食品,其特征在于:所述的红薯叶浆体与面粉或者米粉按照一定比例均匀混合,其中红薯叶浆体:20~35重量份,面粉或米粉:65~75重量份,混合后的源料为主要食材原料。
5.根据权利要求4所述的一种绿色红薯叶食品,其特征在于:所述的主要食材原料添加食盐:0.1~1重量份、食用碱:0.2~2重量份、羧甲基纤维素:0.1~0.3重量份或磷酸酯淀粉:3~5份进行和面制成面团,通过面条设备将面团制成面条,通过晒干或烘干或者风干的方式进行脱水。
6.根据权利要求5所述的一种绿色红薯叶食品的制作方法,其特征在于:
1)面条放入100~110℃低温蒸箱5~8min;
2)再放入120~160℃高温蒸箱5~8min;
3)然后将面条通风冷却20~40min;
4)面条经过烘箱进行逐步烘干,烘干后面条含水率不大于6%;
5)最后再次经过冷却,得到常温熟食面。
7.根据权利要求1所述的一种绿色红薯叶食品,其特征在于:所述的红薯叶浆体经过烘干或者晒干或者风干的方式的蔬菜营养体,所述的蔬菜营养体风干后细碎为30~80目。
8.根据权利要求1所述的一种绿色红薯叶食品,其特征在于:原料由面粉:73重量份,红薯叶浆体:25重量份,食盐:0.8重量份,食用碱:0.6重量份,羧甲基纤维素:0.2重量份组成。
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