CN113662156A - 一种黑芝麻粉魔芋粉丝的制作方法 - Google Patents
一种黑芝麻粉魔芋粉丝的制作方法 Download PDFInfo
- Publication number
- CN113662156A CN113662156A CN202110625870.8A CN202110625870A CN113662156A CN 113662156 A CN113662156 A CN 113662156A CN 202110625870 A CN202110625870 A CN 202110625870A CN 113662156 A CN113662156 A CN 113662156A
- Authority
- CN
- China
- Prior art keywords
- vermicelli
- black sesame
- sesame powder
- mixing
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 57
- 235000007215 black sesame Nutrition 0.000 title claims abstract description 45
- 229920002752 Konjac Polymers 0.000 title claims abstract description 36
- 235000010485 konjac Nutrition 0.000 title claims abstract description 36
- 244000247812 Amorphophallus rivieri Species 0.000 title claims description 13
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims description 13
- 239000000252 konjac Substances 0.000 title claims description 13
- 238000002360 preparation method Methods 0.000 title description 5
- 238000002156 mixing Methods 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000002002 slurry Substances 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 235000015067 sauces Nutrition 0.000 claims abstract description 10
- 210000000582 semen Anatomy 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 244000268590 Euryale ferox Species 0.000 claims abstract description 5
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000010411 cooking Methods 0.000 claims abstract description 3
- 235000013312 flour Nutrition 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 11
- 239000003963 antioxidant agent Substances 0.000 abstract description 9
- 230000003078 antioxidant effect Effects 0.000 abstract description 7
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 230000002045 lasting effect Effects 0.000 abstract description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 14
- 235000013305 food Nutrition 0.000 description 8
- 229930003427 Vitamin E Natural products 0.000 description 7
- 235000006708 antioxidants Nutrition 0.000 description 7
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 7
- 235000019165 vitamin E Nutrition 0.000 description 7
- 229940046009 vitamin E Drugs 0.000 description 7
- 239000011709 vitamin E Substances 0.000 description 7
- 210000003734 kidney Anatomy 0.000 description 4
- 210000004185 liver Anatomy 0.000 description 4
- 210000001835 viscera Anatomy 0.000 description 4
- 240000008067 Cucumis sativus Species 0.000 description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- PEYUIKBAABKQKQ-AFHBHXEDSA-N (+)-sesamin Chemical compound C1=C2OCOC2=CC([C@H]2OC[C@H]3[C@@H]2CO[C@@H]3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-AFHBHXEDSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- PEYUIKBAABKQKQ-UHFFFAOYSA-N epiasarinin Natural products C1=C2OCOC2=CC(C2OCC3C2COC3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-UHFFFAOYSA-N 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- VRMHCMWQHAXTOR-CMOCDZPBSA-N sesamin Natural products C1=C2OCOC2=CC([C@@H]2OC[C@@]3(C)[C@H](C=4C=C5OCOC5=CC=4)OC[C@]32C)=C1 VRMHCMWQHAXTOR-CMOCDZPBSA-N 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- 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)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明涉及粉丝制作的技术领域,且公开了一种黑芝麻粉魔芋粉丝的制作方法,包括以下步骤:A、对魔芋粉用水进行调,得到浆体,并调至芡汁,水的加入量为魔芋粉重量的30‑40%,调和打芡的水温控制在90‑100℃;B、将浆体与芡汁混合,将两者均匀搅拌成团;C、将成团的原料与适量的黑芝麻粉混合,得到混合物;D、将混合物用漏粉装置过漏成粉丝;E、将粉丝通过高温杀菌蒸煮,高温温度为150‑200℃;通过黑芝麻粉以适当的比例加入魔芋粉丝中,才能赋予粉丝理想的果蔬颜色,添加比例太小或太大,都不能达到理想的效果,同时,结合黑芝麻粉的理化特性,需加入适当的抗氧化剂,起到抗氧化护色的作用,以保持黑芝麻粉的持久稳定。
Description
技术领域
本发明涉及粉丝制作的技术领域,具体为一种黑芝麻粉魔芋粉丝的制作方法。
背景技术
黑芝麻粉中维生素E非常富,具有延缓衰老、补肝肾、润五脏,强筋骨、益气力、延年益寿等作用;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;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。
由于蔬菜色素为天然色素,应用于食品中易褪色或变色,目前市面上的蔬菜彩色魔芋粉丝产品主要为菠菜魔芋粉丝和南瓜魔芋粉丝,产品种类较少,不能满足消费者的需求。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了一种黑芝麻粉魔芋粉丝的制作方法,具备补充维生素E的优点,解决了效果单一的问题。
(二)技术方案
为实现上述目的,本发明提供如下技术方案:一种黑芝麻粉魔芋粉丝的制作方法,包括以下步骤:
A、对魔芋粉用水进行调,得到浆体,并调至芡汁,水的加入量为魔芋粉重量的30-40%,调和打芡的水温控制在90-100℃;
B、将浆体与芡汁混合,将两者均匀搅拌成团;
C、将成团的原料与适量的黑芝麻粉混合,得到混合物;
D、将混合物用漏粉装置过漏成粉丝;
E、将粉丝通过高温杀菌蒸煮,高温温度为150-200℃;
F、由冷却箱进行急冻、降温、固化,然后烘干;
G、烘干后将粉丝在太阳光下进行晾晒8-10小时。
优选的,所述黑芝麻粉加入量为魔芋粉重量的20-30%。
优选的,所述魔芋粉进行均匀搅拌成团的过程中,将魔芋粉搅拌达到3-5 成熟。
优选的,所述G还包括
G1:粉丝的晒太阳的时段分为两天,时段为早上11点至下午16点。
优选的,在加入黑芝麻粉时,加入适量山泉水,将黑芝麻粉与原料快速混合。
(三)有益效果
与现有技术相比,本发明提供了一种黑芝麻粉魔芋粉丝的制作方法,具备以下有益效果:
1、该黑芝麻粉魔芋粉丝的制作方法,通过黑芝麻粉以适当的比例加入魔芋粉丝中,才能赋予粉丝理想的果蔬颜色,添加比例太小或太大,都不能达到理想的效果,同时,结合黑芝麻粉的理化特性,需加入适当的抗氧化剂,起到抗氧化护色的作用,以保持黑芝麻粉的持久稳定。
2、该黑芝麻粉魔芋粉丝的制作方法,通过黑芝麻粉的加入,魔芋粉丝中含有非常富的维生素E,具有延缓衰老、补肝肾、润五脏,强筋骨、益气力、延年益寿等作用。
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
一种黑芝麻粉魔芋粉丝的制作方法,包括以下步骤:
A、对魔芋粉用水进行调,得到浆体,并调至芡汁,水的加入量为魔芋粉重量的30%,调和打芡的水温控制在90℃;
B、将浆体与芡汁混合,将两者均匀搅拌成团;
C、将成团的原料与适量的黑芝麻粉混合,得到混合物;
D、将混合物用漏粉装置过漏成粉丝;
E、将粉丝通过高温杀菌蒸煮,高温温度为150℃;
F、由冷却箱进行急冻、降温、固化,然后烘干;
G、烘干后将粉丝在太阳光下进行晾晒8小时。
本实施例中,具体的,所述黑芝麻粉加入量为魔芋粉重量的20%。
本实施例中,具体的,所述魔芋粉进行均匀搅拌成团的过程中,将魔芋粉搅拌达到3成熟。
本实施例中,具体的,所述G还包括
G1:粉丝的晒太阳的时段分为两天,时段为早上11点至下午16点。
本实施例中,具体的,在加入黑芝麻粉时,加入适量山泉水,将黑芝麻粉与原料快速混合。
实施例二
一种黑芝麻粉魔芋粉丝的制作方法,包括以下步骤:
A、对魔芋粉用水进行调,得到浆体,并调至芡汁,水的加入量为魔芋粉重量的40%,调和打芡的水温控制在100℃;
B、将浆体与芡汁混合,将两者均匀搅拌成团;
C、将成团的原料与适量的黑芝麻粉混合,得到混合物;
D、将混合物用漏粉装置过漏成粉丝;
E、将粉丝通过高温杀菌蒸煮,高温温度为200℃;
F、由冷却箱进行急冻、降温、固化,然后烘干;
G、烘干后将粉丝在太阳光下进行晾晒10小时。
本实施例中,具体的,所述黑芝麻粉加入量为魔芋粉重量的30%。
本实施例中,具体的,所述魔芋粉进行均匀搅拌成团的过程中,将魔芋粉搅拌达到5成熟。
本实施例中,具体的,所述G还包括
G1:粉丝的晒太阳的时段分为两天,时段为早上11点至下午16点。
本实施例中,具体的,在加入黑芝麻粉时,加入适量山泉水,将黑芝麻粉与原料快速混合。
本实施例中,结合黑芝麻粉的理化特性,需加入适当的抗氧化剂,起到抗氧化护色的作用,
抗氧化剂(Antioxidants)是阻止氧气不良影响的物质,它是一类能帮助捕获并中和自由基,从而祛除自由基对人体损害的一类物质。
抗氧化剂是指能防止或延缓食品氧化,提高食品的稳定性和延长贮存期的食品添加剂。抗氧化剂的正确使用不仅可以延长食品的贮存期、货架期,给生产者、消费者带来良好的经济效益,而且给消费者带来更好的食品安全。
黑芝麻籽粉中维生素E非常丰富,具有延缓衰老、补肝肾、润五脏,强筋骨、益气力、延年益寿等作用,与黄瓜籽粉一同食用能促进人体钙的吸收,增强免疫力,润肠,缓解大便干燥,调节内分泌。黑芝麻药食两用,具有“补肝肾,滋五脏,益精血,润肠燥”等保健功效,被视为滋补圣品。一方面是因为含有优质蛋白质和丰富的矿物质,另一方面是因为含有丰富的不饱和脂肪酸、维生素E和珍贵的芝麻素及黑色素;
本实施例中,在黑芝麻粉的基础上增加了黄瓜籽粉,黄瓜籽粉加入量为魔芋粉重量的5-10%。
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)
1.一种黑芝麻粉魔芋粉丝的制作方法,其特征在于:包括以下步骤:
A、对魔芋粉用水进行调,得到浆体,并调至芡汁,水的加入量为魔芋粉重量的30-40%,调和打芡的水温控制在90-100℃;
B、将浆体与芡汁混合,将两者均匀搅拌成团;
C、将成团的原料与适量的黑芝麻粉混合,得到混合物;
D、将混合物用漏粉装置过漏成粉丝;
E、将粉丝通过高温杀菌蒸煮,高温温度为150-200℃;
F、由冷却箱进行急冻、降温、固化,然后烘干;
G、烘干后将粉丝在太阳光下进行晾晒8-10小时。
2.根据权利要求1所述的一种黑芝麻粉魔芋粉丝的制作方法,其特征在于:所述黑芝麻粉加入量为魔芋粉重量的20-30%。
3.根据权利要求1所述的一种黑芝麻粉魔芋粉丝的制作方法,其特征在于:所述魔芋粉进行均匀搅拌成团的过程中,将魔芋粉搅拌达到3-5成熟。
4.根据权利要求1所述的一种黑芝麻粉魔芋粉丝的制作方法,其特征在于:所述G还包括
G1:粉丝的晒太阳的时段分为两天,时段为早上11点至下午16点。
5.根据权利要求1所述的一种黑芝麻粉魔芋粉丝的制作方法,其特征在于:在加入黑芝麻粉时,加入适量山泉水,将黑芝麻粉与原料快速混合。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110625870.8A CN113662156A (zh) | 2021-06-04 | 2021-06-04 | 一种黑芝麻粉魔芋粉丝的制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110625870.8A CN113662156A (zh) | 2021-06-04 | 2021-06-04 | 一种黑芝麻粉魔芋粉丝的制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN113662156A true CN113662156A (zh) | 2021-11-19 |
Family
ID=78538209
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110625870.8A Pending CN113662156A (zh) | 2021-06-04 | 2021-06-04 | 一种黑芝麻粉魔芋粉丝的制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN113662156A (zh) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102669606A (zh) * | 2011-03-15 | 2012-09-19 | 梁永 | 红薯粉丝的生产方法 |
CN104783171A (zh) * | 2015-05-14 | 2015-07-22 | 安徽富从春商贸有限公司 | 一种润肠通便保健粉丝及其制备方法 |
-
2021
- 2021-06-04 CN CN202110625870.8A patent/CN113662156A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102669606A (zh) * | 2011-03-15 | 2012-09-19 | 梁永 | 红薯粉丝的生产方法 |
CN104783171A (zh) * | 2015-05-14 | 2015-07-22 | 安徽富从春商贸有限公司 | 一种润肠通便保健粉丝及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
RU2447703C1 (ru) | Плодово-ягодно-овощной соус | |
CN101999616B (zh) | 一种蔬鲜类复合调味料及其制备方法 | |
CN103082265A (zh) | 一种辣蒜味番茄辣酱及其制作方法 | |
CN101322565B (zh) | 一种香辣鱿鱼及其加工方法 | |
CN102742793A (zh) | 一种奶油南瓜紫薯包的制作方法 | |
KR101641159B1 (ko) | 냉면육수 및 이의 제조방법 | |
CN104824626A (zh) | 一种牛肉番茄酱 | |
CN111053123A (zh) | 一种辣椒油及其制作方法 | |
KR102096252B1 (ko) | 연근을 사용한 김치 제조 방법 | |
KR101551241B1 (ko) | 고추장 잼 및 그 제조방법 | |
Awad et al. | Evaluation of physical and sensory characteristics of jam and cake processed using pumpkin (Cucurbita moschata) | |
CN103815309B (zh) | 即食蔬菜饼的加工方法 | |
CN113662156A (zh) | 一种黑芝麻粉魔芋粉丝的制作方法 | |
KR101126681B1 (ko) | 저 자극성 생 두부 쌈장 제조 방법 및 저 자극성 생두부 쌈장 | |
CN104996984B (zh) | 一种应用于食用菌方便汤的洋葱酱的制备方法 | |
CN109527421B (zh) | 一种重组鸡肉制品及其制备方法和应用 | |
Boukid et al. | Opuntia cladodes: Physicochemical parameters, functional properties and application in formulation of rolled cake of cladode flour fabric (Part 2) | |
Theba et al. | Utilization of beetroot pomace for food fortification | |
KR20110123905A (ko) | 해산물을 이용한 김치양념 조성물 | |
CN110547400A (zh) | 一种绿色红薯叶食品的制作方法 | |
KR20160080341A (ko) | 흑마늘 김치소스 햄버그스테이크의 제조방법 | |
KR101617012B1 (ko) | 다랑어 및 매생이를 이용한 어묵 및 그 제조방법 | |
KR101770621B1 (ko) | 칼국수용 김치면 조성물 및 그 제조방법 | |
KR101310370B1 (ko) | 김치 양념 | |
KR101300602B1 (ko) | 항산화능이 우수한 무정과 및 그 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20211119 |