CN103478649B - 一种速食土豆糕及其制备方法 - 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- A23L19/105—Sweet potatoes
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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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
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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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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Abstract
本发明涉及一种速食土豆糕,包含以下按重量份数配比的原料:土豆泥40-60;蕃薯泥8-15山药泥6-10;胡萝卜泥5-10枸杞子浆1-2;干淀粉3-5;南瓜泥4-8;大枣浆1-3;芝麻1-2;土豆糕的制备方法步骤:1、制备原料;2、配料混料;3、注模成形;4、高温加热消毒;5、无菌真空包装。本发明适用于用土豆做主要原材料制作营养健康速食食品土豆糕,美味、营养健康、食用方便,方便人们的生活,利于人们的健康,扩大土豆的用途和销量;制作方法绿色、卫生。
Description
技术领域
本发明属于农产品食品深加工技术领域,具体是一种用土豆做主要原料制作速食土豆糕的加工技术。该土豆糕为一种速食食品,富含营养,也是一种绿色健康食品。
背景技术
随着人们生活水平的不断提高,人们对食物的多样性、速食方便、所含营养成分的重视程度越来越高。人们不仅需要传统的米面食品和米面加工后的各种食品,还需要更多样更丰富的食品,特别是富含营养,更有利于身体健康的食品,不仅要求色香味俱全,更要求营养和健康。
土豆,又名马铃薯是我国盛产的一种农作物,不但产地广,而且产量高。长期以来,传统的食用方式是做菜吃、炸制薯条薯片,或制成淀粉食用,也做工业原料,一些地区也有蒸煮熟后直接食用的习惯。现有的食用方式不是很方便,食用的样式也较为单调,也不能称之为美食或营养健康食品,也不便于人们在生活中更多地食用。因此,需要对土豆的传统食用方法进行改进,以其为主要原料,将其制作成更方便,更美味,更营养健康的食品将是一种非常有意义的技术改进。
发明内容
本发明为了解决上述技术问题,提供一种速食土豆糕及其制备方法,该土豆糕及制备方法以土豆为主要原材料,配以其他辅料,用绿色的制备方法,制作出美味、营养健康、食用方便的土豆糕,方便人们的生活,利于人们的健康,扩大土豆的用途和销量。
本发明的目的是通过以下技术方案来实现的:
一种速食土豆糕,其特征是:包含以下按重量份数配比的原料:
优选的,包含以下按重量份数配比的原料:
优选的,包含以下按重量份数配比的原料:
上述的一种速食土豆糕的制备方法,其特征包括以下步骤:
1)制备原料:
(1)制备土豆泥:将土豆清洗干净,蒸或煮熟,快速风冷降温到15—20度,去皮,用不锈钢搅拌器快速搅拌成土豆泥,装入灭菌容器,在3—5度低温下储存备用;
(2)制备蕃薯泥:将蕃薯即红薯或白薯清洗干净,去除根须和坏皮,切成拳头大小的块,放入盐与水为0.4:100重量比的淡盐水中浸泡20分钟,蒸或煮熟,快速风冷降温到15—20度,用不锈钢搅拌器快速搅拌成泥状,装入灭菌容器,在3—5度低温下储存备用;
(3)制备山药泥:将山药清洗干净,先蒸3—5分钟,去除根须和皮,切成10—15公分长的块,蒸熟,快速风冷降温到15—20度,用不锈钢搅拌器快速搅拌成泥状,装入灭菌容器,在3—5度低温下储存备用;
(4)制备胡萝卜泥:将胡萝卜清洗干净,去除根须和顶部叶根,切成4—5公分长的块,蒸熟,快速风冷降温到15—20度,用不锈钢搅拌器快速搅拌成泥状,装入灭菌容器,在3—5度低温下储存备用;
(5)制备枸杞子浆:将枸杞子清洗干净,加入20分之一的清水,用打浆机打成浆,用100目滤网去除渣子,装入灭菌容器,在3—5度低温下储存备用;
(6)制备南瓜泥:将南瓜清洗干净,去除瓜子瓜瓤和皮,切成4—5公分见方的块,蒸熟,快速风冷降温到15—20度,用不锈钢搅拌器快速搅拌成泥状,装入灭菌容器,在3—5度低温下储存备用;
(7)制备大枣浆:将大枣清洗干净,蒸5分钟,去除枣核,加入20分之一的清水,用打浆机打成浆,用100目滤网去除皮和渣子,装入灭菌容器,在3—5度低温下储存备用;
(8)制备熟芝麻:将芝麻清洗干净,沥干水,炒熟,装入灭菌容器,在常温下储存备用;
2)配料混料:按前述配比中所述重量份数比例取出各种原料,除芝麻外,其他原料全部混在一起,其中干淀粉直接放入其中,用以吸收多余的水分,增加粘稠度,更好地制糕成形,用不锈钢搅拌机进行搅拌至混合完全均匀;
3)注模成形:将搅拌均匀的各种配料的膏状混合物放入成形模具中,挤压成形,制成块状初形土豆糕,然后在上面匀撒熟芝麻并压平,使芝麻粘牢在初形土豆糕上;
4)高温加热消毒:将上一步制成的土豆糕置入100度高温下,高温消毒5分钟,后经速冷降温至15—20度。
5)无菌真空包装:将上一步制成的土豆糕用无菌真空的包装方式进行包装。
土豆糕营养成份和功效简述:
土豆是一种兼具蔬菜和粮食特性的大众化薯类食物,能够为人体提供较为全面的营养和能量。土豆营养丰富,含有大量的蛋白质、膳食纤维以及多种维生素和人体所需的矿物质,特别是维生素C和钾元素的含量,居各类蔬菜和粮食之首。土豆还富含人体最重要的能量来源——碳水化合物,所以,营养学家盛赞土豆为“第三主食”。除此之外,土豆还具有润肠养胃、降糖降脂、活血消肿、排毒养颜等食疗保健作用。
大枣又名红枣,富含蛋白质、脂肪、糖类、胡萝卜素、B族维生素、维生素C、维生素P以及钙、磷、铁和环磷酸腺苷等营养成分。其中维生素C的含量在果品中名列前茅,有维生素王之美称。
胡萝卜是一种质脆味美、营养丰富的家常蔬菜,素有“小人参”之称。胡萝卜富含糖类、脂肪、挥发油、胡萝卜素、维生素A、维生素B1、维生素B2、花青素、钙、铁等营养成分。
山药,既是食用的佳蔬,又是人所共知的滋补佳品。它含有蛋白质、糖类、维生素、脂肪、胆碱、淀粉酶等成分,还含有碘、钙、铁、磷等人体不可缺少的无机盐和微量元素。中医认为,山药具有补脾养胃、补肺益肾的功效,可用于治疗脾虚久泻、慢性肠炎、肺虚咳喘、慢性胃炎、糖尿病、遗精、遗尿等症。
番薯,又名地瓜红薯、白薯。是一种理想的天然保健食品,含维生素E,淀粉和葡萄糖。有健脾胃,补虚乏,益气力,强贤阴,通乳汁,消疮疖肿毒,养颜美容之功效,可治腹泻、消渴、夜盲、湿热黄疸,尤其是便秘,更是有独到的疗效。番薯叶能治小儿疳积、糖尿病、无名肿痛。
南瓜含有淀粉、蛋白质、胡萝卜素、维生素B、维生素C和钙、磷等成分。其营养丰富,不仅有较高的食用价值。而且有着不可忽视的食疗作用。据《滇南本草》载:南瓜性温,味甘无毒,入脾、胃二经,能润肺益气,化痰排浓,驱虫解毒,治咳止喘,疗肺痈与便秘,并有利尿、美容等作用。近年来,国内外医学专家、学者研究实验表明,食南瓜,还有治疗***肥大、预防***癌、防治动脉硬化与胃粘膜溃疡、化结石等作用。
枸杞子性甘、平,归肝肾经,具有补肝肾、益精气、长肌肉、改善面色、明目安神、祛风治虚、延年益寿、坚筋骨之功效。
芝麻中含有的丰富的卵磷脂和亚油酸,不但可治疗动脉粥样硬化,补脑,增强记忆力,而且有防止头发过早变白、脱落及美容润肤、保持和恢复青春活力的作用。
本发明的土豆糕在研制过程中,参考研究了大量的中医相关配方和众多的食疗资料,经过各种人群的试用,反复调整原料配比,最后将上述多种非常有益于人体健康的配料合理地结合在一起,锦上添花,形成一种特别具有丰富营养和多种健身强体功能的方便绿色食品。它具有润肠养胃、并滋补肝肾,降糖降脂、活血消肿、排毒养颜等保健作用,而且不添加任何色素、防腐剂和各种化学填加剂,属于纯绿色加工方式生产的绿色产品,适合各类人群,特别是老幼病弱孕妇食用,容易消化,营养丰富,能强身健体,而且食用非常方便。
具体实施方式
下面结合实施例对本发明做说明:
实施例1:
一种速食土豆糕,包含以下按重量份数配比的原料:
上述土豆糕的制作方法:包括以下步骤:
1)制备原料:
(1)制备土豆泥:将土豆清洗干净,蒸或煮熟,快速风冷降温到20度,去皮,用不锈钢搅拌器快速搅拌成泥状,装入灭菌容器,在3—5度低温下储存备用;
(2)制备蕃薯泥:将蕃薯即红薯或白薯清洗干净,去除根须和坏皮,切成拳头大小的块,放入盐与水为0.4:100重量比的淡盐水中浸泡20分钟,蒸或煮熟,快速风冷降温到20度,用不锈钢搅拌器快速搅拌成泥状,装入灭菌容器,在4度低温下储存备用;
(3)制备山药泥:将山药清洗干净,先蒸5分钟,去除根须和皮,切成10—15公分长的块,蒸熟,快速风冷降温到20度,用不锈钢搅拌器快速搅拌成泥状,装入灭菌容器,在5度低温下储存备用;
(4)制备胡萝卜泥:将胡萝卜清洗干净,去除根须和顶部叶根,切成4—5公分长的块,蒸熟,快速风冷降温到20度,用不锈钢搅拌器快速搅拌成泥状,装入灭菌容器,在4度低温下储存备用;
(5)制备枸杞子浆:将枸杞子清洗干净,加入20分之一的清水,用打浆机打成浆,用100目滤网去除渣子,装入灭菌容器,在3—5度低温下储存备用;
(6)制备南瓜泥:将南瓜清洗干净,去除瓜子瓜瓤和成,切成4—5公分见方的块,蒸熟,快速风冷降温到20度,用不锈钢搅拌器快速搅拌成泥状,装入灭菌容器,在4度低温下储存备用;
(7)制备大枣浆:将大枣清洗干净,蒸5分钟,去除枣核,加入20分之一的清水,用打浆机打成浆,用100目滤网去除皮和渣子,装入灭菌容器,在5度低温下储存备用;
(8)制备熟芝麻:将芝麻清洗干净,沥干水,炒熟,装入灭菌容器,在常温下储存备用;
2)配料混料:按权利要求1中所述重量份数比例取出各种原料,除芝麻外,其他原料全部混在一起,其中干淀粉直接放入其中,用不锈钢搅拌机进行搅拌至混合完全均匀;
3)注模成形:将搅拌均匀的各种配料的膏状混合物放入成形模具中,挤压成形,制成块状初形土豆糕,然后在上面匀撒熟芝麻并压平,使芝麻粘牢在初形土豆糕上;
4)高温加热消毒:将上一步制成的土豆糕置入100度设温下,高温消毒5分钟,后经速冷降温至20度。
5)无菌真空包装:将上一步制成的土豆糕用无菌真空的包装方式进行包装。
实施例2:
一种速食土豆糕,包含以下按重量份数配比的原料:
制备方法同实施例1。
实施例3:
一种速食土豆糕,包含以下按重量份数配比的原料:
制备方法同实施例1。
上述3个实施例的产品分别由中、老、病三组人食用,早、中、晚各3两,3个月后,普遍觉得身体营养状况、食欲、精力有所好转。
Claims (1)
1.一种速食土豆糕的制备方法,速食土豆糕包含以下按重量份数配比的原料:
上述速食土豆糕的制备方法,其特征包括以下步骤:
1)制备原料:
(1)制备土豆泥:将土豆清洗干净,蒸或煮熟,快速风冷降温到15-20度,去皮,用不锈钢搅拌器快速搅拌成土豆泥,装入灭菌容器,在3-5度低温下储存备用;
(2)制备蕃薯泥:将蕃薯即红薯或白薯清洗干净,去除根须和坏皮,切成拳头大小的块,放入盐与水为0.4:100重量比的淡盐水中浸泡20分钟,蒸或煮熟,快速风冷降温到15-20度,用不锈钢搅拌器快速搅拌成泥状,装入灭菌容器,在3-5度低温下储存备用;
(3)制备山药泥:将山药清洗干净,先蒸3-5分钟,去除根须和皮,切成10-15公分长的块,蒸熟,快速风冷降温到15-20度,用不锈钢搅拌器快速搅拌成泥状,装入灭菌容器,在3-5度低温下储存备用;
(4)制备胡萝卜泥:将胡萝卜清洗干净,去除根须和顶部叶根,切成4-5公分长的块,蒸熟,快速风冷降温到15-20度,用不锈钢搅拌器快速搅拌成泥状,装入灭菌容器,在3-5度低温下储存备用;
(5)制备枸杞子浆:将枸杞子清洗干净,加入20分之一的清水,用打浆机打成浆,用100目滤网去除渣子,装入灭菌容器,在3-5度低温下储存备用;
(6)制备南瓜泥:将南瓜清洗干净,去除瓜子瓜瓤和皮,切成4-5公分见方的块,蒸熟,快速风冷降温到15-20度,用不锈钢搅拌器快速搅拌成泥状,装入灭菌容器,在3-5度低温下储存备用;
(7)制备大枣浆:将大枣清洗干净,蒸5分钟,去除枣核,加入20分之一的清水,用打浆机打成浆,用100目滤网去除皮和渣子,装入灭菌容器,在3-5度低温下储存备用;
(8)制备熟芝麻:将芝麻清洗干净,沥干水,炒熟,装入灭菌容器,在常温下储存备用;
2)配料混料:按前述配比中所述重量份数比例取出各种原料,除芝麻外,其他原料全部混在一起,其中干淀粉直接放入其中,用不锈钢搅拌机进行搅拌至混合完全均匀;
3)注模成形:将搅拌均匀的各种配料的膏状混合物放入成形模具中,挤压成形,制成块状初形土豆糕,然后在上面匀撒熟芝麻并压平,使芝麻粘牢在初形土豆糕上;
4)高温加热消毒:将上一步制成的土豆糕置入100度高温下,高温消毒5分钟,后经速冷降温至15-20度。
5)无菌真空包装:将上一步制成的土豆糕用无菌真空的包装方式进行包装。
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