CN104172022A - 一种红薯食品及其制作方法 - 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- 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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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
本发明公开一种红薯食品及其制作方法,属于食品领域,由以下重量份的原料制成,主料:红薯90~110份,搅拌料:糖2.5~3.5份、玉米淀粉9~11份、水8~12份、食盐0.3~0.6份、味精1.3~1.7份、白胡椒粉0.9~1.1份、大豆分离蛋白3~5份,上浆料:浆粉0.8~1.2份、水1~1.5份,面包屑15~25份。红薯经清洗、蒸煮、去皮后加入搅拌料搅拌、成型,上浆、上粉后油炸、速冻即得,本发明的红薯食品富含优质的膳食纤维和多种微量元素,口感香脆、安全卫生且便于携带,能够及时补充人体所需的能量、膳食纤维及多种营养成份,老少皆宜。其相应的制作方法工艺简单,提高红薯附加值,具有很好市场推广价值。
Description
技术领域
本发明属于食品领域,具体涉及一种红薯食品及其制作方法。
背景技术
《本草纲目》、《本草纲目拾遗》等古代文献记载,红薯有“补虚乏,益气力,健脾胃,强肾阴”的功效,使人“长寿少疾”,还能补中、和血、暖胃、肥五脏等。当代《中华本草》说其:“味甘、性平、归脾、肾经”,“补中和血、益气生津、宽肠胃、通便秘。主治脾虚水肿、疮疡肿毒、肠燥便秘。”
红薯含有丰富的淀粉、膳食纤维、胡萝卜素、维生素A、B、C、E以及钾、铁、铜、硒、钙等10余种微量元素和亚油酸等,营养价值很高,被营养学家们称为营养最均衡的保健食品,能保持血管弹性,对防治老年习惯性便秘十分有效。遗憾的是,人们大都以为吃红薯会使人发胖而不敢食用,其实恰恰相反,吃红薯不仅不会发胖,相反能够减肥、健美、防止亚健康、通便排毒,常吃红薯能提高人体的免疫力。每100克鲜红薯仅含0.2克脂肪,产生99千卡热能,大概为大米的1/3,是很好的低脂肪、低热能食品,同时又能有效地阻止糖类变为脂肪,有利于减肥、健美。红薯含有大量膳食纤维,在肠道内无法被消化吸收,能刺激肠道,增强蠕动,通便排毒,尤其对老年性便秘有较好的疗效。
尽管红薯种植历史悠久,其传统的储藏方式主要是窖藏或干制,但时间久了,也会引起腐烂或变质,降低红薯的使用价值,目前红薯加工食品单一,满足不了众多消费者的需求。
发明内容
本发明目的在于提供了一种红薯食品,提供其相应的制作方法则是本发明的另一个目的。
基于上述目的,本发明采取了以下技术方案:
一种红薯食品,由以下重量份的原料制成,主料:红薯90~110份,搅拌料:糖2.5~3.5份、玉米淀粉9~11份、水8~12份、食盐0.3~0.6份、味精1.3~1.7份、白胡椒粉0.9~1.1份、大豆分离蛋白3~5份,上浆料:浆粉0.8~1.2份、水1~1.5份,面包屑15~25份。
优选的,红薯食品,由以下重量份的原料制成,主料:红薯100份,搅拌料:糖3份、玉米淀粉10份、水10份、食盐0.5份、味精1.61份、白胡椒粉0.99份、大豆分离蛋白4份,上浆料:浆粉1份、水1.3份,面包屑18份。
红薯食品的制作方法,包括以下步骤:主料红薯经清洗、蒸煮、去皮后加入搅拌料搅拌、成型,依次裹上浆料(上浆)、裹面包屑(上粉)后油炸、速冻即得。
优选的,所述搅拌在真空状态下进行,搅拌过程中通液氮使原料温度维持在-4℃左右。
优选的,油炸时,油温为155~160℃,时间为60~90秒。
优选的,速冻时,速冻机温度设定为-36~-40℃,时间设定为35~40分钟。
本发明中的浆粉为挂糊上浆的主要原料。目前,市场上有成品浆粉销售,其主要成分为小麦粉、香辛料、瓜尔豆胶。上浆的主要作用是为了获取粘性,为后续的上粉操作做准备,另一方面也是为了提高产品的脆性。
本发明中的面包屑主要为上粉中的原料,裹面包屑在上粉机上进行。
本发明提供的红薯食品富含优质的膳食纤维和多种微量元素,其口感香脆、安全卫生且便于携带,能够及时补充人体所需的能量、膳食纤维以及其他多种营养成份,老少皆宜。其相应的制作方法工艺简单、制作方便、生产成本低,能够大幅度提高红薯的附加值,具有很好的市场推广价值。
具体实施方式
下面结合具体实施例对本发明做进一步说明。
实施例1
一种红薯食品,由以下重量份的原料制成,主料:红薯100kg,搅拌料:糖3 kg、玉米淀粉10 kg、水10kg、食盐0.5 kg、味精1.61 kg、白胡椒粉0.99 kg、大豆分离蛋白4 kg,上浆料:浆粉(批号3112,江苏鼎盛味业食品有限公司生产)1 kg、水1.3kg,面包屑18 kg。红薯食品相应的制作方法,包括以下几个步骤:主料经清洗、蒸煮、去皮、加搅拌料搅拌、成型、上浆、上粉、油炸、速冻、装袋、装箱、入库,采用优质红薯,检查红薯无变质,进行清洗、蒸煮、去皮;将搅碎的红薯投放在真空搅拌机内,加入玉米淀粉搅拌均匀后,再加入预先配制好的搅拌料,搅拌均匀,开启液氮管道,边通入液氮边搅拌,控制原料温度为-4℃,停止搅拌,搅拌好的原料放入桶车内;投放到成型机内,调整成型机参数,使之成型,成型后单重17g;成型后传送带输送至上浆机上,裹上浆料(上浆),单重22g;上浆后输送至上粉机网带上,裹面包屑(上粉);传送带输送至油炸机内,进行油炸,油温为155℃,时间为70秒,油炸后单重控制在28g左右;速冻时,速冻机温度设定为-36℃,时间设定为40分钟;入-18℃冷藏库保存。
实施例2
一种红薯食品,由以下重量份的原料制成,主料:红薯90kg,搅拌料:糖2.5kg、玉米淀粉9.5 kg、水9.2 kg、食盐0.4kg、味精1.32 kg、白胡椒粉0.91 kg、大豆分离蛋白3.2kg,上浆料:浆粉(批号3112,江苏鼎盛味业食品有限公司生产)0.83 kg、水1.1kg,面包屑16 kg。红薯食品相应的制作方法,包括以下几个步骤:主料经清洗、蒸煮、去皮、加搅拌料搅拌、成型、上浆、上粉、油炸、速冻、装袋、装箱、入库,采用优质红薯,检查红薯无变质,进行清洗、蒸煮、去皮;将搅碎的红薯投放在真空搅拌机内,加入玉米淀粉搅拌均匀后,再加入预先配制好的搅拌料,搅拌均匀,开启液氮管道,边通入液氮边搅拌,控制原料温度为-4℃,停止搅拌,搅拌好的原料放入桶车内;投放到成型机内,调整成型机参数,使之成型,成型后单重17g;成型后传送带输送至上浆机上,裹上浆料(上浆),单重22g;上浆后输送至上粉机网带上,裹面包屑(上粉);传送带输送至油炸机内,进行油炸,油温为158℃,时间为65秒,油炸后单重控制在28g左右;速冻时,速冻机温度设定为-40℃,时间设定为35分钟;入-18℃冷藏库保存。
实施例3
一种红薯食品,由以下重量份的原料制成,主料:红薯110kg,搅拌料:糖3.5kg、玉米淀粉11kg、水12 kg、食盐0.6kg、味精1.7 kg、白胡椒粉1.1 kg、大豆分离蛋白5kg,上浆料:浆粉(批号3112,江苏鼎盛味业食品有限公司生产)1.2 kg、水1.5kg,面包屑25 kg。红薯食品相应的制作方法,包括以下几个步骤:主料经清洗、蒸煮、去皮、加搅拌料搅拌、成型、上浆、上粉、油炸、速冻、装袋、装箱、入库,采用优质红薯,检查红薯无变质,进行清洗、蒸煮、去皮;将搅碎的红薯投放在真空搅拌机内,加入玉米淀粉搅拌均匀后,再加入预先配制好的搅拌料,搅拌均匀,开启液氮管道,边通入液氮边搅拌,控制原料温度为-4℃,停止搅拌,搅拌好的原料放入桶车内;投放到成型机内,调整成型机参数,使之成型,成型后单重17g;成型后传送带输送至上浆机上,裹上浆料(上浆),单重22g;上浆后输送至上粉机网带上,裹面包屑(上粉);传送带输送至油炸机内,进行油炸,油温为160℃,时间为90秒,油炸后单重控制在28g左右;速冻时,速冻机温度设定为-36℃,时间设定为40分钟;入-18℃冷藏库保存。
Claims (7)
1.一种红薯食品,其特征在于,由以下重量份的原料制成,主料:红薯90~110份,搅拌料:糖2.5~3.5份、玉米淀粉9~11份、水8~12份、食盐0.3~0.6份、味精1.3~1.7份、白胡椒粉0.9~1.1份、大豆分离蛋白3~5份,上浆料:浆粉0.8~1.2份、水1~1.5份,面包屑15~25份。
2.根据权利要求1所述的红薯食品,其特征在于,由以下重量份的原料制成,主料:红薯100份,搅拌料:糖3份、玉米淀粉10份、水10份、食盐0.5份、味精1.61份、白胡椒粉0.99份、大豆分离蛋白4份,上浆料:浆粉1份、水1.3份,面包屑18份。
3.权利要求1或2所述红薯食品的制作方法,其特征在于,包括以下步骤:主料红薯经清洗、蒸煮、去皮后加入搅拌料搅拌、成型,依次裹上浆料(上浆)、裹面包屑(上粉)后油炸、速冻即得。
4.根据权利要求3所述的红薯制品制作方法,其特征在于,所述搅拌在真空状态下进行,搅拌过程中通液氮使原料温度维持在-4℃左右。
5.根据权利要求3所述的红薯制品制作方法,其特征在于,油炸时,油温为155~160℃,时间为60~90秒。
6.根据权利要求3所述的红薯制品制作方法,其特征在于,速冻时,速冻机温度设定为-36~-40℃,时间设定为35~40分钟。
7.根据权利要求3所述的红薯制品制作方法,其特征在于,所述裹面包屑的步骤在上粉机上进行。
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