CN104055052A - 一种以紫薯为主原料的分切烘烤型地瓜干的制配方法 - Google Patents
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Abstract
本发明提供一种以紫薯为主原料的分切烘烤型地瓜干的制配方法,将紫薯挑选、去皮后切分、硬化护色处理、漂洗、将紫薯条、糖液及添加剂混合均匀,煮沸后温度控制在106℃-110℃,直至糖度达22度、冷却、第一次烘烤、冷却回生、第二次烘烤、冷却至室温得到成品的以紫薯为主原料的分切烘烤型地瓜干。本发明对紫薯进行两次烘烤、两次冷却,并使用独特的添加剂和熬制工艺,可以得到出口味好的以紫薯为主原料的分切烘烤型地瓜干。
Description
技术领域
本发明属于一种食品的制作方法,尤其是地瓜干的制作方法。
背景技术
紫薯(学名:Solanum tuberdsm)又叫黑薯,薯肉呈紫色至深紫色。紫薯是地瓜中的极品。紫薯营养丰富,它含有20%左右的蛋白质、18种氨基酸,易被人体消化和吸收,其中包括维生素C、维生素B、维生素A等8种维生素和磷、铁等10多种矿物质和丰富的微量元素。紫薯还具有特殊的保健功能,这是因为它除了具有普通红薯的营养成分外,还富含硒元素和功效奇特、药用价值较高的花青素。花青素是让紫薯发紫的成分,这也是它和红薯不同的地方。近年来,紫薯在国际、国内市场上十分走俏,发展前景非常广阔,在日本国家蔬菜癌症研究中心最近公布的抗癌蔬菜中名列榜首。
调研人员对目标人群进行了食用紫薯的试验,发现患有高血压的老人食用紫薯后,血压得到了有效的控制;年青人或从事电脑工作者坚持食用紫薯,能抵抗电脑的辐射,身体更为健康;患有慢性肠胃病的患者食用紫薯后,症状也得到显著缓解。目前,紫薯主要是作为主食食用;在食品深加工方面,紫薯主要用于提取花青素和色素;紫薯还可去皮烘干,粉碎后加工成全粉用于糕点主料和配料。鉴于现有技术的紫薯原料的应用还存在着一定的局限性,如原料储存、加工成本等;因此,有待于开发一种新的加工方法将紫薯原料进行简单、低成本的加工即可方便不同年龄、职业、地域的人群食用,并且紫薯原料的全部营养成分都能够得到最大限度的利用,使其大众化、休闲化、方便化、健康化。
发明内容
本发明提供一种以紫薯为主原料的分切烘烤型地瓜干的制配方法,其目的是生产出口味好的以紫薯为主原料的分切烘烤型地瓜干。
本发明解决其技术问题所采用的技术方案是:
一种以紫薯为主原料的分切烘烤型地瓜干的制配方法,其特征在于:依次进行如下步骤:
A:挑选紫薯;
B:将紫薯去皮后切分成紫薯条;
C:用硬化护色液对紫薯条进行4-6小时的硬化护色处理,所述硬化护色液由水、氯化钙和亚硫酸钠以1∶0.005-0.02∶0-0.02的比例混合而成;
D:将处理过的紫薯条用清水漂洗,去除硬化护色液;
E:将紫薯条、糖液及添加剂混合均匀,煮沸后温度控制在106℃-110℃,直至糖度达22度;所述糖液为,以重量计算每100克紫薯添加15克玉米糖浆,再添入适量水及白砂糖直至浆液糖度为20度;所述添加剂配方为,以重量计算每100克紫薯添加卡拉胶0.04克、焦亚硫酸钠0.03克、乙二胺四乙酸二钠0.01克、山梨酸钾0.02克;
F:将紫薯条浸泡入水中冷却至室温;
G:将紫薯条进行第一次烘烤,烘烤温度75摄氏度,时间8小时;
H:将紫薯条冷却回生12小时;
I:将紫薯条进行第二次烘烤,烘烤温度65摄氏度,时间12小时;
J:将紫薯条冷却至室温得到成品的以紫薯为主原料的分切烘烤型地瓜干;
K:将以紫薯为主原料的分切烘烤型地瓜干进行筛选、包装等后续工艺。
本发明的有益之处在于:
本发明对紫薯进行两次烘烤、两次冷却,并使用独特的添加剂和熬制工艺,可以得到出口味好的以紫薯为主原料的分切烘烤型地瓜干。
具体实施方式
本发明提供一种以紫薯为主原料的分切烘烤型地瓜干的制配方法,依次进行如下步骤为本发明最佳实施例:
A:挑选紫薯;
B:将紫薯去皮后切分成紫薯条;
C:用硬化护色液对紫薯条进行4-6小时的硬化护色处理,所述硬化护色液由水、氯化钙和亚硫酸钠以1∶0.005-0.02∶0-0.02的比例混合而成;
D:将处理过的紫薯条用清水漂洗,去除硬化护色液;
E:将紫薯条、糖液及添加剂混合均匀,煮沸后温度控制在106℃-110℃,直至糖度达22度;所述糖液为,以重量计算每100克紫薯添加15克玉米糖浆,再添入适量水及白砂糖直至浆液糖度为20度;所述添加剂配方为,以重量计算每100克紫薯添加卡拉胶0.04克、焦亚硫酸钠0.03克、乙二胺四乙酸二钠0.01克、山梨酸钾0.02克;
F:将紫薯条浸泡入水中冷却至室温;
G:将紫薯条进行第一次烘烤,烘烤温度75摄氏度,时间8小时;
H:将紫薯条冷却回生12小时;
I:将紫薯条进行第二次烘烤,烘烤温度65摄氏度,时间12小时;
J:将紫薯条冷却至室温得到成品的以紫薯为主原料的分切烘烤型地瓜干;
K:将以紫薯为主原料的分切烘烤型地瓜干进行筛选、包装等后续工艺。
Claims (1)
1.一种以紫薯为主原料的分切烘烤型地瓜干的制配方法,其特征在于:依次进行如下步骤:
A:挑选紫薯;
B:将紫薯去皮后切分成紫薯条;
C:用硬化护色液对紫薯条进行4-6小时的硬化护色处理,所述硬化护色液由水、氯化钙和亚硫酸钠以1∶0.005-0.02∶0-0.02的比例混合而成;
D:将处理过的紫薯条用清水漂洗,去除硬化护色液;
E:将紫薯条、糖液及添加剂混合均匀,煮沸后温度控制在106℃-110℃,直至糖度达22度;所述糖液为,以重量计算每100克紫薯添加15克玉米糖浆,再添入适量水及白砂糖直至浆液糖度为20度;所述添加剂配方为,以重量计算每100克紫薯添加卡拉胶0.04克、焦亚硫酸钠0.03克、乙二胺四乙酸二钠0.01克、山梨酸钾0.02克;
F:将紫薯条浸泡入水中冷却至室温;
G:将紫薯条进行第一次烘烤,烘烤温度75摄氏度,时间8小时;
H:将紫薯条冷却回生12小时;
I:将紫薯条进行第二次烘烤,烘烤温度65摄氏度,时间12小时;
J:将紫薯条冷却至室温得到成品的以紫薯为主原料的分切烘烤型地瓜干;
K:将以紫薯为主原料的分切烘烤型地瓜干进行筛选、包装等后续工艺。
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