CN113598336A - 一种椰子魔芋粉丝的制作方法 - 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
- 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
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
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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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明涉及魔芋粉丝加工的技术领域，且公开了一种椰子魔芋粉丝的制作方法，S1：备料：取用魔芋粉和椰子粉；S2：膨化：将魔芋粉和椰子粉与水溶液混合膨化，得到椰子魔芋糊；S3：提香：将适量的椰子香精与椰子魔芋糊混合，得到具有椰子风味的椰子魔芋糊；S4：固化成型：将椰子魔芋糊与凝固剂进行混合，使椰子魔芋糊固化；S5：将固化的椰子魔芋定型、漂洗、冷却、剪切得到椰子魔芋粉丝；通过将椰子粉以适当比例加入魔芋粉丝中，同时辅以少量椰子香精，赋予魔芋粉丝浓郁的椰子风味，同时保持魔芋粉丝正常的形态和保持期，椰子粉是由新鲜椰肉榨取的新鲜椰浆，再以喷干法而制成的粉末，椰子粉富含人体所需的多种脂肪酸、十八种氨基酸。
Description
技术领域
本发明涉及魔芋粉丝加工的技术领域，具体为一种椰子魔芋粉丝的制作 方法。
背景技术
魔芋粉丝使主要由魔芋粉为原料的粉丝，魔芋含有丰富的碳水化合物， 热量低，蛋白质含量高于马铃薯和甘薯，微量元素丰富，还含有维生素A、维 生素B等，特别是葡甘聚糖含量丰富，具有减肥、降血压、降血糖、排毒通 便、防癌补钙等功效，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；
椰子的营养价值很高。我国的中医认为，椰肉味甘，性平，具有补益脾 胃、杀虫消疳的功效；椰汁味甘，性温，有生津、利水等功能。
椰子粉富含人体所需的多种脂肪酸、十八种氨基酸、钙、锌、锰、铁、 维生素C等营养元素。椰子的营养价值很高，我国中医认为，椰肉味甘，性 平，具有补益脾胃、杀虫消疳的功效；椰汁味甘，性温，有生津、利水等功 能。将椰子粉加入魔芋粉丝中，不仅丰富了魔芋粉丝的营养，还使魔芋粉丝 有椰子的风味。目前市面上暂时没有椰子风味的魔芋粉丝产品。
发明内容
(一)解决的技术问题
针对现有技术的不足，本发明提供了一种椰子魔芋粉丝的制作方法，具 备椰子风味的优点，解决了口味单一的问题。
(二)技术方案
为实现上述目的，本发明提供如下技术方案：一种椰子魔芋粉丝的制作 方法，包括以下步骤：
S1：备料：取用魔芋粉和椰子粉；
S2：膨化：将魔芋粉和椰子粉与水溶液混合膨化，得到椰子魔芋糊；
S3：提香：将适量的椰子香精与椰子魔芋糊混合，得到具有椰子风味的 椰子魔芋糊；
S4：固化成型：将椰子魔芋糊与凝固剂进行混合，使椰子魔芋糊固化；
S5：将固化的椰子魔芋定型、漂洗、冷却、剪切得到椰子魔芋粉丝；
S6：干燥和包装椰子魔芋粉丝。
优选的，所述椰子粉的加入量为魔芋粉的重量的20-30％。
优选的，所述椰子香精的加入量为魔芋粉的重量的1-5％。
优选的，所述水溶液的加入量为魔芋粉的重量的30-40％。
优选的，所述魔芋粉和椰子粉与水溶液混合的时间为1-2小时，椰子香 精与椰子魔芋糊混合的混合时间为0.5-1小时。
(三)有益效果
与现有技术相比，本发明提供了一种椰子魔芋粉丝的制作方法，具备以 下有益效果：
该椰子魔芋粉丝的制作方法，通过将椰子粉以适当比例加入魔芋粉丝中， 同时辅以少量椰子香精，赋予魔芋粉丝浓郁的椰子风味，同时保持魔芋粉丝 正常的形态和保持期，椰子粉是由新鲜椰肉榨取的新鲜椰浆，再以喷干法而 制成的粉末，椰子粉富含人体所需的多种脂肪酸、十八种氨基酸、钙、锌、 锰、铁、维生素C等营养元素。
具体实施方式
下面将对本发明实施例中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。
实施例一
一种椰子魔芋粉丝的制作方法，包括以下步骤：
S1：备料：取用魔芋粉和椰子粉；
S2：膨化：将魔芋粉和椰子粉与水溶液混合膨化，得到椰子魔芋糊；
S3：提香：将适量的椰子香精与椰子魔芋糊混合，得到具有椰子风味的 椰子魔芋糊；
S4：固化成型：将椰子魔芋糊与凝固剂进行混合，使椰子魔芋糊固化；
S5：将固化的椰子魔芋定型、漂洗、冷却、剪切得到椰子魔芋粉丝；
S6：干燥和包装椰子魔芋粉丝。
本实施例中，具体的，所述椰子粉的加入量为魔芋粉的重量的20％。
本实施例中，具体的，所述椰子香精的加入量为魔芋粉的重量的1％。
本实施例中，具体的，所述水溶液的加入量为魔芋粉的重量的30％。
本实施例中，具体的，所述魔芋粉和椰子粉与水溶液混合的时间为1小 时，椰子香精与椰子魔芋糊混合的混合时间为0.5小时。
实施例二
一种椰子魔芋粉丝的制作方法，包括以下步骤：
S1：备料：取用魔芋粉和椰子粉；
S2：膨化：将魔芋粉和椰子粉与水溶液混合膨化，得到椰子魔芋糊；
S3：提香：将适量的椰子香精与椰子魔芋糊混合，得到具有椰子风味的 椰子魔芋糊；
S4：固化成型：将椰子魔芋糊与凝固剂进行混合，使椰子魔芋糊固化；
S5：将固化的椰子魔芋定型、漂洗、冷却、剪切得到椰子魔芋粉丝；
S6：干燥和包装椰子魔芋粉丝。
本实施例中，具体的，所述椰子粉的加入量为魔芋粉的重量的30％。
本实施例中，具体的，所述椰子香精的加入量为魔芋粉的重量的5％。
本实施例中，具体的，所述水溶液的加入量为魔芋粉的重量的40％。
本实施例中，具体的，所述魔芋粉和椰子粉与水溶液混合的时间为2小 时，椰子香精与椰子魔芋糊混合的混合时间为1小时。
本实施例中，椰汁及椰肉含大量蛋白质、果糖、葡萄糖、蔗糖、脂肪、 维生素B1、维生素E、维生素C、钾、钙、镁等。椰肉色白如玉，芳香滑脆； 椰汁清凉甘甜。椰肉、椰汁是老少皆宜的美味佳果。另外还有多种微量元素， 碳水化合物的含量也很丰富。
椰子性味甘、平，入胃、脾、大肠经；果肉具有补虚强壮，益气祛风， 消疳杀虫的功效，久食能令人面部润泽，益人气力及耐受饥饿，治小儿涤虫、 姜片虫病；椰水具有滋补、清暑解渴的功效，主治暑热类渴，津液不足之口 渴；椰子壳油治癣，疗杨梅疮。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而 言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行 多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限 定。
Claims (5)
1.一种椰子魔芋粉丝的制作方法，其特征在于：包括以下步骤：
S1：备料：取用魔芋粉和椰子粉；
S2：膨化：将魔芋粉和椰子粉与水溶液混合膨化，得到椰子魔芋糊；
S3：提香：将适量的椰子香精与椰子魔芋糊混合，得到具有椰子风味的椰子魔芋糊；
S4：固化成型：将椰子魔芋糊与凝固剂进行混合，使椰子魔芋糊固化；
S5：将固化的椰子魔芋定型、漂洗、冷却、剪切得到椰子魔芋粉丝；
S6：干燥和包装椰子魔芋粉丝。
2.根据权利要求1所述的一种椰子魔芋粉丝的制作方法，其特征在于：所述椰子粉的加入量为魔芋粉的重量的20-30％。
3.根据权利要求1所述的一种椰子魔芋粉丝的制作方法，其特征在于：所述椰子香精的加入量为魔芋粉的重量的1-5％。
4.根据权利要求1所述的一种椰子魔芋粉丝的制作方法，其特征在于：所述水溶液的加入量为魔芋粉的重量的30-40％。
5.根据权利要求1所述的一种椰子魔芋粉丝的制作方法，其特征在于：所述魔芋粉和椰子粉与水溶液混合的时间为1-2小时，椰子香精与椰子魔芋糊混合的混合时间为0.5-1小时。
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| CN104770689A (zh) * | 2015-04-10 | 2015-07-15 | 福建省龙海市安利达工贸有限公司 | 一种魔芋粉丝的加工方法 |
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| CN104770689A (zh) * | 2015-04-10 | 2015-07-15 | 福建省龙海市安利达工贸有限公司 | 一种魔芋粉丝的加工方法 |
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