CN104222907B - 一种甘薯糊及制备方法 - Google Patents
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Abstract
本发明公开了一种甘薯糊及其加工方法,以质量分数计,包括20‑50份的甘薯(干),10‑30份的糯米,5‑15份的芝麻,5‑‑20份的荞麦(米),5‑15份的红豆,5‑15份的白糖。本发明提供的甘薯糊,以甘薯、糯米、芝麻、荞麦(米)、红豆等天然原料制得,无添加剂,营养均衡,风味独特,并别便于贮藏,携带方便,即冲即食。
Description
技术领域
本发明属于杂粮加工技术领域,涉及一种甘薯糊及制备方法。
背景技术
甘薯的营养十分丰富,是我国人民喜爱的粮菜兼用的天然滋补食品。其富含蛋白质、脂肪、糖类、维生素、矿物质等各种营养素,《本草纲目》记载,红薯有“补虚乏,益气力,健脾胃,强肾阴”的功效,甘薯还能降低血胆固醇,防止亚健康和心脑血管等“现代病”。
荞麦营养丰富,籽实中含有一些粮食作物不含或少含的营养物质。籽实中含蛋白质10.6%~15.5%,脂肪2.1%~2.8%,淀粉63%~71.2%,纤维素10.0%~16.1%。《本草纲目》记载,苦荞麦性味苦、平、寒,具实肠胃,益气力,续精神,利耳目,练五脏,降气宽肠,磨积滞,消热肿、风痛等功效。现代临床医学观察表明,荞麦中含有很高的药用成分--生物类黄酮。对糖尿病、高血压、高血脂、冠心病、中风等病症有较好治疗作用。
发明内容:
本发明的目的在于提供了一种甘薯糊,因甘薯鲜食、蒸煮食用,体积大,携带不便,携带方便的则是高糖、高油,营养损耗较多的食品。制成此甘薯杂粮糊,取用甘薯、荞麦杂粮粉营养互补性,再加入辅料粉混合均匀,上述杂粮糊携带方便、口感香甜、一冲即食,是一种有益健康,营养丰富的食品。
本发明的另一个目的是提供了一种甘薯糊的制备方法,该方法简单,易行,适于大规模生产。甘薯片经预蒸煮、微波间歇干燥加工工艺,使红薯中氧化酶失活,不产生胀气现象,红薯中的淀粉颗粒经微波高温糊化,使人体易于消化吸收。
为了达到上述目的,本发明采取以下技术措施:
一种甘薯糊,其配方如下
以上组分均为粉状。
一种甘薯糊,其配方如下:
一种甘薯糊,其配方如下:
一种甘薯糊,其配方如下(优选配比):
一种甘薯糊,其配方如下(最佳配比):
一种甘薯糊的加工方法,包括以下步骤:
1)将白芝麻经人工或精选机、放入水中清洗、除杂,清洗后沥水。清洗后放旋转红外线烘烤炉中,温度控制在90~120℃,烘烤15-20min,直至出现香味成熟为度,但不能炒焦;马上摊薄,低速风机降温,然后粉碎,并过60~120目筛得芝麻粉。
2)将糯米、荞麦米、红豆按比例计重,经人工或精选机精选除杂、,采用湿法膨化,是先将糯米、荞麦、红豆磨碎,调质机内注入蒸汽以提高水分及温度,使含水量达14.5-18.0%,温度达到85℃,然后采用单螺杆挤压膨化机膨化,经由旋转、摩擦产生高温、高压,再由尖出口小孔喷出,在旋转挤压机内受到短时间30s及140-170℃之高热,挤出后再干燥冷却即得膨化糯米、荞麦、红豆复合物。冷却后粉碎,并过60~120目筛,得膨化糯米、荞麦米、红豆混合粉;
3)白砂糖粉碎后过60~120目筛,得白糖粉。
4)选择新鲜、块茎大、皮薄的甘薯品种,将表面的泥沙、尘土和杂质清洗干净,将外皮去净,尤其是表皮凹陷部分;已去皮的红薯立即放人配置好的质量分数0.1%的柠檬酸溶液中,护色15-20min,将护过色的甘薯人工切片或电动切片机进行切片,薯片厚度10-15mm,将甘薯片蒸煮12-15min,将甘薯片放入700W微波功率下微波干燥机进行间歇干燥间歇时间为60s,直至湿基含水量10%为止。将烘好的甘薯片用粉碎机粉碎,过80目标准筛,得甘薯全粉。
5)按照比例将上述制得的甘薯、糯米、荞麦米、红豆、白芝麻和白糖混合均匀,制得甘薯糊。
6)将甘薯糊在微波下杀菌,调节微波产生器的功率,使得微波杀菌时作用于复合甘薯粉的温度为70℃,杀菌时间为60s;杀菌后采用充入氮气,使得包装袋中氮气的含量超过80%。包装入库。
所述的甘薯品种优选湘薯17号或湘薯19号。
与现有技术相比,本发明具有以下优点:
本发明将五谷杂粮芝麻、荞麦米、红豆与人们喜爱的甘薯等天然原料相结合制得,无添加剂,风味独特,并便于贮藏,携带方便,即冲即食。
本发明的糯米、荞麦、红豆湿法膨化,荞麦在短时间内达140-170℃之高热,使荞麦中的芦丁不会被分解,可溶性膳食纤维,不被流失,膨化后体积变大,变得疏松,使人容易消化吸收;添加芝麻、红豆杂粮成份,使得营养成份丰富,而且使保健作用进一步提高。
本发明提供甘薯糊加工方法,采用的微波间歇加工工艺制备甘薯全粉,使甘薯中的淀粉糊化更好,并能较好保留甘薯中的营养物质,护色、高温短时烫漂方法,使得甘薯粉不易氧化变色。采用微波杀菌较其他的方式杀菌穿透力强。采用充气包装,可使甘薯糊在贮藏过程中不出现板结现象。
实施例1
一种甘薯糊,其制备方法如下:
1)将白芝麻经人工或精选机、放入水中清洗、除杂,清洗后沥水。清洗后放旋转红外线烘烤炉中,温度控制在120℃,烘烤20min,直至出现香味成熟为度,但不能炒焦;马上摊薄,采用离心式鼓风机降温,降至35℃以下,然后粉碎,并过120目筛得芝麻粉。
2)将糯米、荞麦米、红豆按20:15:10的重量比,经人工或精选机精选除杂、清洗后,沥干水分,采用湿法膨化,是先将糯米、荞麦米、红豆磨碎,调质机内注入蒸汽以提高水分及温度,使含水量达15.5%,温度达到90℃,然后采用单螺杆挤压膨化机膨化,经由旋转、摩擦产生高温、高压,再由尖出口小孔喷出,在旋转挤压机内受到短时间(30S)及160℃的高热,挤出后再干燥冷却即得膨化糯米、荞麦、红豆复合物。冷却后粉碎,并过120目筛,得膨化糯米、荞麦米、红豆复合膨化粉。
3)白砂糖粉碎后过120目筛得白糖粉。
4)选择新鲜、块茎大、皮薄的甘薯品种,选用湘薯19号甘薯,将表面的泥沙、尘土和杂质清洗干净,将外皮去净,尤其是表皮凹陷部分。已去皮的红薯立即放入配制好的质量分数0.1%的柠檬酸溶液中,护色20min,将护过色的甘薯人工切片或切片机进行切片,薯片厚度10-15mm,将甘薯片蒸煮15min,将甘薯片放入700W微波功率下微波干燥机进行间歇干燥(间歇时间60s),直至甘薯片含水量10%为止,将烘好的甘薯片用粉碎机粉碎,过80目标准筛,得甘薯全粉。
5)按照比例将甘薯40份、糯米、荞麦米、红豆复合膨化粉45份(糯米、荞麦米、红豆比例20:15:10)与芝麻粉10份、白糖粉5份混合均匀,制得甘薯糊。
6)将甘薯糊在微波下杀菌,调节微波产生器的功率,使得微波杀菌时作用于复合甘薯粉的温度为70℃,杀菌时间为60s;杀菌后采用充入氮气,使得包装袋中氮气的含量超过80%。包装入库。
7)甘薯糊营养检测:
营养成分 | 含量 |
蛋白质(%) | 7.87 |
脂肪(%) | 8.16 |
碳水化合物(%) | 72.12 |
膳食纤维(% | 3.86 |
矿物质(%) | 0.57 |
水分(%) | 7.41 |
胡萝卜素(mg/kg) | 2.82 |
VB1(mg/kg) | 0.42 |
VB2(mg/kg) | 0.56 |
Claims (5)
1.一种甘薯糊,它由下述重量份的原料制成:
所述甘薯糊的制备方法,具体步骤如下:
1)将白芝麻经人工或精选机、放入水中清洗、除杂,清洗后沥水;清洗后放旋转红外线烘烤炉中,温度控制在烘烤15-20min,直至出现香味成熟为度,但不能炒焦;马上摊薄,低速风机降温,然后粉碎,并过目筛得芝麻粉;
2)将糯米、荞麦米、红豆按比例计重,经人工或精选机精选除杂,采用湿法膨化,是先将糯米、荞麦、红豆磨碎,调质机内注入蒸汽以提高水分及温度,使含水量达14.5-18.0%,温度达到65-90℃,然后采用单螺杆挤压膨化机膨化,经由旋转、摩擦产生高温、高压,再由尖出口小孔喷出,在旋转挤压机内受到短时间30s及140-170℃之高热,挤出后再干燥冷却即得膨化糯米、荞麦、红豆复合物;冷却后粉碎,并过目筛,得膨化糯米、荞麦、红豆混合粉;
3)白砂糖粉碎后过目筛得白糖粉;
4)选择新鲜、块茎大、皮薄的甘薯品种,将表面的泥沙、尘土和杂质清洗干净,将外皮去净,尤其是表皮凹陷部分;已去皮的红薯立即放入配制好的质量分数0.1%的柠檬酸溶液中,护色15-20min,将护过色的甘薯人工切片或电动切片机进行切片,薯片厚度l0-15mm,将甘薯片蒸煮12-15min,将甘薯片放入700W微波功率下微波干燥机进行间歇干燥间歇时间为60s,直至干薯片含水量10%为止;将烘好的甘薯片用粉碎机粉碎,过80目标准筛,得甘薯全粉;
5)按照比例将上述制得的甘薯、糯米、荞麦米、红豆、白芝麻和白糖混合均匀,制得甘薯糊;
6)将甘薯糊在微波下杀菌,调节微波产生器的功率,使得微波杀菌时作用于复合甘薯粉的温度为70℃,杀菌时间为60s;杀菌后采用充入氮气,使得包装袋中氮气的含量超过80%,包装入库。
2.根据权利要求1所述的甘薯糊,其特征在于:
3.根据权利要求1所述的甘薯糊,其特征在于:
4.根据权利要求1所述的甘薯糊,其特征在于:
5.根据权利要求1所述的甘薯糊,其特征在于:
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