CN105231358A - 一种柠檬豆薯香脆片的制作方法 - Google Patents
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Classifications
-
- 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
Landscapes
- Confectionery (AREA)
Abstract
本发明公开了一种柠檬豆薯香脆片的制作方法,属于食品加工领域。其特征在于:采用新鲜的豆薯为原料、辅以适量柠檬浆、玉米粉、蛋白糖粉、藕粉、土枸杞粉、桑叶粉和植物油,其加工工艺流程是选料→清洗→热烫→脱水→成型→拌制→油炸→包装。有益效果:本发明产品表面呈金黄色,口感香酥,带有果香,酸甜酥脆,具有豆薯清香鲜美的风味,本产品富含蛋白质和淀粉,营养丰富,还具有生津止渴、清凉去热、降压降脂的功效,是一种老少皆宜、绿色健康的美味食品,操作简单,便于携带。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种柠檬豆薯香脆片的制作方法。
背景技术
豆薯,又称凉薯、沙葛,属豆科豆薯属中能形成块根的栽培种,一年生或多年生缠绕性草质藤本植物。豆薯的块根肥大,肉洁白嫩爽多汁营养丰富,富含糖分和蛋白质,还含有丰富的维生素C和人体所必须的钙、铁、锌、铜、磷、晒等多种微量元素,有生津止渴,清凉去热、解酒毒,降血压、血脂等功效,对心血管病都有很好的疗效。目前市场上豆薯产量丰富,开发豆薯深加工产品,对促进我国经济发展起到一定的作用。
新鲜的豆薯不易贮藏,用于加工成柠檬豆薯香脆片可实现对豆薯原料的综合利用,食用方便,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豆薯不易贮藏的问题,提供一种柠檬豆薯香脆片的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种柠檬豆薯香脆片的制作方法,其特征在于:采用新鲜的豆薯为原料、辅以适量柠檬浆、玉米粉、蛋白糖粉、藕粉、土枸杞粉、桑叶粉和植物油,其加工工艺流程是选料→清洗→热烫→脱水→成型→拌制→油炸→包装,具体操作步骤为:
(1)选料:选无虫病害、无损伤、大小均匀、表面光滑的鲜豆薯作原料;
(2)清洗:将采摘的鲜豆薯除杂、清水洗净后去皮,沥干;
(3)热烫:将洗净的豆薯放入开水中,加入适量柠檬浆,浸煮10-20分钟,捞出,沥干;
(4)脱水:将煮过的豆薯放入真空容器中,在3.5-4.5MPa真空条件下抽干豆薯所含水分;
(5)成型:将脱水后的豆薯切成薄片备用;
(6)混合粉拌制:先将玉米粉、蛋白糖粉、藕粉、土枸杞粉、桑叶粉按5∶2∶1∶1∶1的比例配制的混合粉,再将豆薯片∶混合粉=3∶2的比例,用混合粉均匀地拌好豆薯片;
(7)油炸:将拌好混合粉的豆薯片放入油温160-180℃的油锅中炸至黄酥捞起,待其冷却,表面淋上一层柠檬糖浆;
(8)包装:用食品塑料袋称量分装,用塑料袋封口机封口。
有益效果:本发明产品表面呈金黄色,口感香酥,带有果香,酸甜酥脆,具有豆薯清香鲜美的风味,本产品富含蛋白质和淀粉,营养丰富,还具有生津止渴、清凉去热、降压降脂的功效,是一种老少皆宜、绿色健康的美味食品,操作简单,便于携带。
具体实施方式
实施例1:
一种柠檬豆薯香脆片的制作方法,具体操作步骤为:
(1)选料:选无虫病害、无损伤、大小均匀、表面光滑的鲜豆薯作原料;
(2)清洗:将采摘的鲜豆薯除杂、清水洗净后去皮,沥干;
(3)热烫:将洗净的豆薯放入开水中,加入少许维生素C,浸煮8分钟,捞出,沥干;
(4)脱水:将煮过的豆薯放入真空容器中,在3.2MPa真空条件下抽干豆薯所含水分;
(5)成型:将脱水后的豆薯切成片备用;
(6)混合粉拌制:由玉米淀粉、精盐、果糖、胡椒粉、孜然粉按3∶2∶2∶2∶1的比例配制的混合粉,将豆薯片∶混合粉=4∶1的比例,用混合粉均匀地拌好豆薯片;
(7)油炸:将拌好混合粉的豆薯片放入油温220℃的油锅中炸至黄酥捞起,待其冷却,撒上一层椒盐;
(8)包装:用食品塑料袋称量分装,用塑料袋封口机封口。
实施例2:
一种柠檬豆薯香脆片的制作方法,具体操作步骤为:
(1)选料:选无虫病害、无损伤、大小均匀、表面光滑的鲜豆薯作原料;
(2)清洗:将采摘的鲜豆薯除杂、清水洗净后去皮,沥干;
(3)热烫:将洗净的豆薯放入开水中,加入少许蜂蜜和苹果酸,浸煮12分钟,捞出,沥干;
(4)脱水:将煮过的豆薯放入真空容器中,在1.2-1.5MPa真空条件下抽干豆薯所含水分;
(5)成型:将脱水后的豆薯切成片备用;
(6)混合粉拌制:由金荞麦粉、山药粉、菱角粉、甘草液、蛋清按2∶2∶3∶2∶1的比例配制的混合粉,将豆薯片∶混合粉=1∶1的比例,用混合粉均匀地拌好豆薯片;
(7)油炸:将拌好混合粉的豆薯片放入油温260℃的油锅中炸至黄酥捞起,待其冷却,拌入适量的玫瑰香精;
(8)包装:用食品塑料袋称量分装,用塑料袋封口机封口。
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)
1.一种柠檬豆薯香脆片的制作方法,其特征在于:采用新鲜的豆薯为原料、辅以适量柠檬浆、玉米粉、蛋白糖粉、藕粉、土枸杞粉、桑叶粉和植物油,其加工工艺流程是选料→清洗→热烫→脱水→成型→拌制→油炸→包装,具体操作步骤为:
(1)选料:选无虫病害、无损伤、大小均匀、表面光滑的鲜豆薯作原料;
(2)清洗:将采摘的鲜豆薯除杂、清水洗净后去皮,沥干;
(3)热烫:将洗净的豆薯放入开水中,加入适量柠檬浆,浸煮10-20分钟,捞出,沥干;
(4)脱水:将煮过的豆薯放入真空容器中,在3.5-4.5MPa真空条件下抽干豆薯所含水分;
(5)成型:将脱水后的豆薯切成薄片备用;
(6)混合粉拌制:先将玉米粉、蛋白糖粉、藕粉、土枸杞粉、桑叶粉按5∶2∶1∶1∶1的比例配制的混合粉,再将豆薯片∶混合粉=3∶2的比例,用混合粉均匀地拌好豆薯片;
(7)油炸:将拌好混合粉的豆薯片放入油温160-180℃的油锅中炸至黄酥捞起,待其冷却,表面淋上一层柠檬糖浆;
(8)包装:用食品塑料袋称量分装,用塑料袋封口机封口。
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CN105995741A (zh) * | 2016-05-22 | 2016-10-12 | 王伟家 | 一种香酥豆薯片的制作方法 |
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CN103876075A (zh) * | 2012-12-20 | 2014-06-25 | 梁春梅 | 一种凉薯片及其制作方法 |
CN104705597A (zh) * | 2015-02-20 | 2015-06-17 | 柴华 | 一种香酥菊芋片的生产工艺 |
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CN103876075A (zh) * | 2012-12-20 | 2014-06-25 | 梁春梅 | 一种凉薯片及其制作方法 |
CN104705597A (zh) * | 2015-02-20 | 2015-06-17 | 柴华 | 一种香酥菊芋片的生产工艺 |
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CN105995741A (zh) * | 2016-05-22 | 2016-10-12 | 王伟家 | 一种香酥豆薯片的制作方法 |
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Application publication date: 20160113 |