CN104757062A - 一种营养甘薯乐口酥的制作方法 - Google Patents
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Abstract
本发明公开了一种营养甘薯乐口酥的制作方法,属于食品加工领域。其特征在于:采用甘薯泥75kg,玉米粉15kg,淀粉10kg,奶粉3kg,香甜泡打粉2.5kg,食盐1.5kg,蔗糖12kg,调味料适量为配方,其加工工艺流程为甘薯→清洗→去皮→蒸熟→搅碎→配料→搅拌→漏丝→油炸→调味→烘干→包装。有益效果:本发明产品大小一致,口感酥脆,香甜可口,具有甘薯应有的风味。本产品有利于提高人体免疫力,维持和调节人体功能,还具有预防骨质疏松、抗衰老、防止动脉硬化的功效,是一种不可多得的低热量、低糖、低脂食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种营养甘薯乐口酥的制作方法。
背景技术
甘薯,绕草质藤本,属一年生或多年生蔓生草本,又名山芋、红芋、番薯、甘薯、白薯、地瓜、红苕,因地区不同而有不同的名称。其蔓细长,茎匍匐地面,块根,通过无氧呼吸产生乳酸;皮色发白或发红,肉大多为黄白色,但也有紫色,除了食用外,还可以作为制糖和酿酒的原料。
甘薯的作用:1.增强免疫功能:甘薯含有大量黏液蛋白,能够防止肝脏和肾脏***萎缩,提高机体免疫力,预防胶原病发生;甘薯中所含的矿物质对于维持和调节人体功能,起着十分重要的作用;所含的钙和镁,可以预防骨质疏松;2. 防癌抗癌:甘薯中含有一种抗癌物质,能够防治结肠癌和乳腺癌;此外,甘薯还具有消除活性氧的作用,活性氧是诱发癌症的原因之一,故甘薯抑制癌细胞增殖的作用十分明显;3.抗衰老、防止动脉硬化:甘薯所含黏液蛋白能保持血管壁的弹性,防止动脉粥样硬化的发生;甘薯中的绿原酸,可抑制黑色素的产生,防止雀班和老人斑的出现;红著还能抑制肌肤老化,保持肌肤弹性,减缓机体的衰老进程。
甘薯通常鲜食,生长周期短,且经济效益低,用于加工成营养甘薯乐口酥可实现对甘薯原料的综合利用,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决甘薯生长周期短问题,提供一种营养甘薯乐口酥的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种营养甘薯乐口酥的制作方法,其特征在于:采用甘薯泥75kg,玉米粉15kg,淀粉10kg,奶粉3kg,香甜泡打粉2.5kg,食盐1.5kg,蔗糖12kg,调味料适量为配方,其加工工艺流程为甘薯→清洗→去皮→蒸熟→搅碎→配料→搅拌→漏丝→油炸→调味→烘干→包装,具体操作步骤为:
(1)选料清洗:选用无芽、无冻伤、无霉变及无病虫害的甘薯作原料,放入清洗机中,洗去泥沙;
(2)去皮:用去皮机将甘薯坯去皮;
(3)蒸熟:用不锈钢刀将甘薯切成大小均匀的块状,利用蒸汽将甘薯蒸熟;
(4)降板、配料:采用搅拌机将熟甘薯制得甘薯泥,然后按照配方加入淀粉、玉米粉、奶粉、香甜泡打粉、食盐、蔗糖及调味料,搅拌均匀后,放置20min时间;
(5)漏丝、油炸、调味:将糊状物放入漏孔直径为5-6mm的漏粉机中,其压出的糊状丝直接掉入220℃的油炸锅中,压出量为漂在油层表面5cm厚为宜,;当泡沫消失后便可出锅,一般炸2-4min;当炸至深黄色时即可捞出,放在网状筛内,及时撒入调味料,待其自然冷却;
(6)烘干:将炸好的丝放在烘干房内烘干,在65℃下烘制2-3小时,产品便可酥脆。
有益效果:本发明产品大小一致,口感酥脆,香甜可口,具有甘薯应有的风味。本产品有利于提高人体免疫力,维持和调节人体功能,还具有预防骨质疏松、抗衰老、防止动脉硬化的功效,是一种不可多得的低热量、低糖、低脂食品。
具体实施方式
实施例1:
一种营养甘薯乐口酥的制作方法,具体操作步骤为:
(1)选料清洗:选用无芽、无冻伤、无霉变及无病虫害的甘薯、芋艿作原料,放入清洗机中,洗去泥沙;
(2)去皮:用去皮机将甘薯、芋艿坯去皮;
(3)蒸熟:用不锈钢刀将甘薯、芋艿切成大小均匀的块状,利用蒸汽将其蒸熟;
(4)降板、配料:采用搅拌机将熟甘薯、芋艿制得泥,然后按照配方加入淀粉、小麦粉、可可粉、香甜泡打粉、食盐、白糖及调味料,搅拌均匀后,放置35min时间;
(5)漏丝、油炸、调味:将糊状物放入漏孔直径为5-6mm的漏粉机中,其压出的糊状丝直接掉入180℃的油炸锅中,压出量为漂在油层表面2cm厚为宜,;当泡沫消失后便可出锅,一般炸1-3min;当炸至深黄色时即可捞出,放在网状筛内,及时撒入调味料,待其自然冷却;
(6)烘干:将炸好的丝放在烘干房内烘干,在75℃下烘制1小时,产品便可酥脆。
实施例2:
一种营养甘薯乐口酥的制作方法,具体操作步骤为:
(1)选料清洗:选用无芽、无冻伤、无霉变及无病虫害的甘薯、山药、马铃薯作原料,放入清洗机中,洗去泥沙;
(2)去皮:用去皮机将甘薯、山药、马铃薯坯去皮;
(3)蒸熟:用不锈钢刀将甘薯、山药、马铃薯切成大小均匀的块状,利用蒸汽将其蒸熟;
(4)降板、配料:采用搅拌机将熟甘薯、山药、马铃薯制得泥,然后按照配方加入玉米粉、荞麦粉、奶粉、香甜泡打粉、食盐、蛋白糖及调味料,搅拌均匀后,放置12min时间;
(5)漏丝、油炸、调味:将糊状物放入漏孔直径为8mm的漏粉机中,其压出的糊状丝直接掉入150℃的油炸锅中,压出量为漂在油层表面3cm厚为宜,;当泡沫消失后便可出锅,一般炸5min;当炸至深黄色时即可捞出,放在网状筛内,及时撒入调味料,待其自然冷却;
(6)烘干:将炸好的丝在鼓风机下冷风进行冷却,产品便可酥脆。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种营养甘薯乐口酥的制作方法,其特征在于:采用甘薯泥75kg,玉米粉15kg,淀粉10kg,奶粉3kg,香甜泡打粉2.5kg,食盐1.5kg,蔗糖12kg,调味料适量为配方,其加工工艺流程为甘薯→清洗→去皮→蒸熟→搅碎→配料→搅拌→漏丝→油炸→调味→烘干→包装,具体操作步骤为:
(1)选料清洗:选用无芽、无冻伤、无霉变及无病虫害的甘薯作原料,放入清洗机中,洗去泥沙;
(2)去皮:用去皮机将甘薯坯去皮;
(3)蒸熟:用不锈钢刀将甘薯切成大小均匀的块状,利用蒸汽将甘薯蒸熟;
(4)降板、配料:采用搅拌机将熟甘薯制得甘薯泥,然后按照配方加入淀粉、玉米粉、奶粉、香甜泡打粉、食盐、蔗糖及调味料,搅拌均匀后,放置20min时间;
(5)漏丝、油炸、调味:将糊状物放入漏孔直径为5-6mm的漏粉机中,其压出的糊状丝直接掉入220℃的油炸锅中,压出量为漂在油层表面5cm厚为宜,;当泡沫消失后便可出锅,一般炸2-4min;当炸至深黄色时即可捞出,放在网状筛内,及时撒入调味料,待其自然冷却;
(6)烘干:将炸好的丝放在烘干房内烘干,在65℃下烘制2-3小时,产品便可酥脆。
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Cited By (5)
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CN105145718A (zh) * | 2015-09-13 | 2015-12-16 | 周家勃 | 一种营养菊芋酥的制作方法 |
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CN106070453A (zh) * | 2016-06-16 | 2016-11-09 | 吴蓓蓓 | 一种薯莨保健酥饼的制作方法 |
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