CN112385824A - 一种复合型粉丝 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种复合型粉丝，由如下质量份数的原料制成：莲藕淀粉50‑55份，绿豆淀粉50‑55份、红薯淀粉45‑55份、天然果粉10‑12份、山楂粉10‑15份，花生粉8‑10份、山药粉6‑9份、黑芝麻粉5‑8份、低聚木糖3‑6份、氨基酸添加剂1‑3份、食盐1‑2份、复合维生素1‑1.5份、天然防腐剂0.5‑1份，复合香料粉0.2‑0.5份，以绿豆淀粉和红薯淀粉为主要原料，辅以天然果粉、花生粉、山药粉、黑芝麻粉和低聚木糖，以及人体所必需的氨基酸、维生素，营养丰富且人体易吸收。
Description
技术领域
本发明涉及粉丝生产技术领域，具体涉及一种绿色营养的绿豆-红薯复合型粉丝。
背景技术
粉丝是中国常见的食品之一，是一种用绿豆、红薯淀粉等做成的丝状食品，故名粉丝。类似细面条状，干燥后贩卖，食用前最好先泡水让它柔软，粉丝的直径一般在0.5毫米左右，这也是它有“丝”之名的由来。
由于绿豆中的直链淀粉最多，煮时不易烂，口感最为滑腻，因此常用绿豆淀粉来制备粉丝。但市售的绿豆粉丝存在营养成分单一、口味一般、防蛀防腐性差、使用化学添加剂和色素的缺点，其中化学添加剂和色素的使用不仅会降低绿豆淀粉本身的营养，而且人体食用后会对健康造成一定的影响，因此需要对绿豆粉丝进行改进。
为了提高绿豆粉丝的营养价值及其食用安全性，本公司开发了一种绿豆-红薯复合型粉丝，以绿豆淀粉和红薯淀粉为主要原料，并辅以其他营养物质和助剂，避免了化学添加剂和色素的使用，延长保质期和提高食用口味。
发明内容
针对现有技术的不足，本发明提供了一种复合型粉丝
为实现上述目的，本发明提供了如下技术方案：一种复合型粉丝，其特征在于，由如下质量份数的原料制成：莲藕淀粉50-55份，绿豆淀粉50-55份、红薯淀粉45-55份、天然果粉10-12份、山楂粉10-15份，花生粉8-10份、山药粉6-9份、黑芝麻粉5-8份、低聚木糖3-6份、氨基酸添加剂1-3份、食盐1-2份、复合维生素1-1.5份、天然防腐剂0.5-1份，复合香料粉0.2-0.5份；
其制备方法如下：
(1)先将食盐溶解于60℃热水中，再取1/5红薯淀粉，用此盐水调成糊状，调制过程中加入天然果粉、花生粉、山药粉、黑芝麻粉和低聚木糖，使其混合均匀，然后冲入开水使糊变硬；
(2)向步骤(1)调好的糊中依次加入绿豆淀粉、剩余的红薯淀粉、氨基酸添加剂、复合维生素和天然防腐剂，边加边搋，手感粉面发软、有弹性且试瓢条形均匀即可；
(3)将步骤(2)中调好的粉面加入到瓢中，一手捧瓢，另一手拿木锤捶打粉面使粉丝从瓢底孔挤出；
(4)将步骤(3)挤出的粉丝直接漏到盛有沸水的锅中，当粉丝快要上浮到水面时用竹竿将粉丝挑到冷水里，冷却后的粉丝放到竹竿上摆平沥水；
(5)将沥水后的粉丝放入温度不低于8℃的冷库中冷冻至结冰，然后取出粉丝将其放入温水中融冰，用手搓拉使粉丝全部散开，再将融冰后的粉丝环绕缠在宽为30-40cm的竹架上晾晒；
(6)将晾晒好的粉丝用铡刀切成长为30-50cm的粉丝块，最后经真空包装后即可出售。
进一步的，所述氨基酸添加剂选自赖氨酸、蛋氨酸、精氨酸、色氨酸中的一种或几种。
进一步的，所述复合香料粉由32％肉桂、27％丁香、25％芝麻、6％茴香、5％桂皮、3％胡椒和2％花椒制成，其制备方法是：将所有香料洗净后晒干，然后加入到微粉机中粉碎，过80-100目筛即得。
进一步的，所述红薯淀粉为富硒红薯制成的富硒红薯淀粉，所述富硒红薯淀粉中的含硒量为0.15-0.2mg/kg。
本发明的有益效果是：
(1)以绿豆淀粉和红薯淀粉为主要原料，辅以天然果粉、花生粉、山药粉、黑芝麻粉和低聚木糖，以及人体所必需的氨基酸、维生素，营养丰富且人体易吸收；
(2)天然防腐剂的加入使粉丝具有防腐功能，从而延长保质期；
(3)不使用任何化学添加剂和色素，食用安全性高；
(4)经过手工生产出的粉丝下锅不腻，入口滑爽、细腻、筋道；
(5)下锅后6-8min即可食用，软硬适中，并且易消化。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例一，一种复合型粉丝，其特征在于，由如下质量份数的原料制成：莲藕淀粉50份，绿豆淀粉50份、富硒红薯淀粉45份、天然果粉10份、山楂粉10份，花生粉8份、山药粉6份、黑芝麻粉5份、低聚木糖3份、氨基酸添加剂1份、食盐1份、复合维生素1份、天然防腐剂0.5份，复合香料粉0.2份，富硒红薯淀粉中的含硒量为0.15mg/kg。
其制备方法如下：
(1)先将食盐溶解于60℃热水中，再取1/5红薯淀粉，用此盐水调成糊状，调制过程中加入天然果粉、花生粉、山药粉、黑芝麻粉和低聚木糖，使其混合均匀，然后冲入开水使糊变硬；
(2)向步骤(1)调好的糊中依次加入绿豆淀粉、剩余的红薯淀粉、氨基酸添加剂、复合维生素和天然防腐剂，边加边搋，手感粉面发软、有弹性且试瓢条形均匀即可；
(3)将步骤(2)中调好的粉面加入到瓢中，一手捧瓢，另一手拿木锤捶打粉面使粉丝从瓢底孔挤出；
(4)将步骤(3)挤出的粉丝直接漏到盛有沸水的锅中，当粉丝快要上浮到水面时用竹竿将粉丝挑到冷水里，冷却后的粉丝放到竹竿上摆平沥水；
(5)将沥水后的粉丝放入温度不低于8℃的冷库中冷冻至结冰，然后取出粉丝将其放入温水中融冰，用手搓拉使粉丝全部散开，再将融冰后的粉丝环绕缠在宽为30-40cm的竹架上晾晒；
(6)将晾晒好的粉丝用铡刀切成长为30-50cm的粉丝块，最后经真空包装后即可出售。
实施例二，一种复合型粉丝，其特征在于，由如下质量份数的原料制成：莲藕淀粉55份，绿豆淀粉55份、富硒红薯淀粉55份、天然果粉12份、山楂粉15份，花生粉10份、山药粉9份、黑芝麻粉8份、低聚木糖6份、氨基酸添加剂3份、食盐2份、复合维生素1.5份、天然防腐剂1份，复合香料粉0.5份，富硒红薯淀粉中的含硒量为0.2mg/kg。
其制备方法与实施例一相同。
实施例三，一种复合型粉丝，其特征在于，由如下质量份数的原料制成：莲藕淀粉52份，绿豆淀粉53份、富硒红薯淀粉50份、天然果粉11份、山楂粉12份，花生粉9份、山药粉7.5份、黑芝麻粉7份、低聚木糖4份、氨基酸添加剂2份、食盐1.5份、复合维生素1.2份、天然防腐剂0.8份，复合香料粉0.3份，富硒红薯淀粉中的含硒量为0.18mg/kg。
其制备方法与实施例一相同。
以上所述仅是本发明的优选实施方式，本发明的保护范围并不仅局限于上述实施例，凡属于本发明思路下的技术方案均属于本发明的保护范围。应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理前提下的若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。
Claims (4)
1.一种复合型粉丝，其特征在于，由如下质量份数的原料制成：
莲藕淀粉50-55份，绿豆淀粉50-55份、红薯淀粉45-55份、天然果粉10-12份、山楂粉10-15份，花生粉8-10份、山药粉6-9份、黑芝麻粉5-8份、低聚木糖3-6份、氨基酸添加剂1-3份、食盐1-2份、复合维生素1-1.5份、天然防腐剂0.5-1份，复合香料粉0.2-0.5份；
其制备方法如下：
(1)先将食盐溶解于60℃热水中，再取1/5红薯淀粉，用此盐水调成糊状，调制过程中加入天然果粉、花生粉、山药粉、黑芝麻粉和低聚木糖，使其混合均匀，然后冲入开水使糊变硬；
(2)向步骤(1)调好的糊中依次加入绿豆淀粉、剩余的红薯淀粉、氨基酸添加剂、复合维生素和天然防腐剂，边加边搋，手感粉面发软、有弹性且试瓢条形均匀即可；
(3)将步骤(2)中调好的粉面加入到瓢中，一手捧瓢，另一手拿木锤捶打粉面使粉丝从瓢底孔挤出；
(4)将步骤(3)挤出的粉丝直接漏到盛有沸水的锅中，当粉丝快要上浮到水面时用竹竿将粉丝挑到冷水里，冷却后的粉丝放到竹竿上摆平沥水；
(5)将沥水后的粉丝放入温度不低于8℃的冷库中冷冻至结冰，然后取出粉丝将其放入温水中融冰，用手搓拉使粉丝全部散开，再将融冰后的粉丝环绕缠在宽为30-40cm的竹架上晾晒；
(6)将晾晒好的粉丝用铡刀切成长为30-50cm的粉丝块，最后经真空包装后即可出售。
2.根据权利要求1所述的复合型粉丝，其特征在于：所述氨基酸添加剂选自赖氨酸、蛋氨酸、精氨酸、色氨酸中的一种或几种。
3.根据权利要求1所述的复合型粉丝，其特征在于：所述复合香料粉由32％肉桂、27％丁香、25％芝麻、6％茴香、5％桂皮、3％胡椒和2％花椒制成，其制备方法是：将所有香料洗净后晒干，然后加入到微粉机中粉碎，过80-100目筛即得。
4.根据权利要求1所述的复合型粉丝，其特征在于：所述红薯淀粉为富硒红薯制成的富硒红薯淀粉，所述富硒红薯淀粉中的含硒量为0.15-0.2mg/kg。
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| CN104920942A (zh) * | 2015-06-04 | 2015-09-23 | 蔡道贤 | 一种富硒红薯粉丝及其生产方法 |
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| CN104957468A (zh) * | 2015-06-04 | 2015-10-07 | 蔡道贤 | 一种绿色营养的绿豆-莲藕复合型粉丝 |
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