CN105639612A - 马铃薯粉条的制作方法 - Google Patents
马铃薯粉条的制作方法 Download PDFInfo
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- CN105639612A CN105639612A CN201610052184.5A CN201610052184A CN105639612A CN 105639612 A CN105639612 A CN 105639612A CN 201610052184 A CN201610052184 A CN 201610052184A CN 105639612 A CN105639612 A CN 105639612A
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- grams
- powder
- appropriate
- rhizoma solani
- solani tuber
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Abstract
本申请公开了一种马铃薯粉条的制作方法，属于食品加工业的技术领域。本申请将价廉物美的马铃薯制成保健、营养更全面的粉条，使马铃薯主食尽快进入百姓之家。采用的原料是马铃薯、马铃薯全粉、玉米粉、燕麦粉、牛奶粉、沙蒿籽粉、凝结多糖、牛磺酸、EM原露、β-环状糊精等制备而成。具有健脾益气、和胃调中、宽肠通便、强身益肾、活血消肿、降糖降脂降血压、减肥等功效。马铃薯还能为人体提供大量有特殊保护作用的黏液蛋白，可保持呼吸道、消化道以及关节腔、浆膜腔的润滑，有利于人体活动自如。研究发现凝结多糖的硫酸酯及其支链衍生物具有很强的抗艾滋病毒活性；其支链型β-D-(1.3)-葡聚糖又具有较高的抗肿瘤作用。
Description
技术领域
本发明属于食品加工业的技术领域，尤其是涉及一种马铃薯粉条的制作方法。
背景技术
马铃薯营养丰富，易被人体消化吸收，并具多种保健功效，被营养学家称之为“十全十美”的最佳食物。我国是马铃薯生产、消费的第一大国。当前我国的马铃薯作为主食刚刚起步，数量不多、品种不全。马铃薯粉占复配小麦粉、大米粉等占比份最高是65％左右。本发明马铃薯粉条的制作方法使用的马铃薯占比份是85％以上，无粗糙感，口感筋韧弹软，爽滑光亮。马铃薯的营养保存率较高。
发明内容
本发明将价廉物美的马铃薯制成保健、营养更全面的粉条，使马铃薯主食尽快进入百姓之家。釆用的原料是马铃薯、马铃薯全粉、玉米粉、燕麦粉、牛奶粉、沙蒿籽粉、凝结多糖、牛磺酸、EM原露、β-环状糊精等制备而成。具有健脾益气、和胃调中、宽肠通便、强身益肾、活血消肿、降糖降脂降血压、减肥等功效。马铃薯还能为人体提供大量有特殊保护作用的黏液蛋白，可保持呼吸道、消化道以及关节腔、浆膜腔的润滑，有利于人体活动自如。
本发明的技术措施
马铃薯粉条的制作方法，由按重量份数的组分组成：马铃薯2000-6000克、马铃薯全粉1100-3300克、燕麦粉800-2400克、牛奶粉200-600克、沙蒿籽粉12-36克、凝结多糖25-75克、EM原露适量、β-环状糊精适量、牛磺酸适量、食盐适量。禁用发芽马铃薯。
将马铃薯脱皮、去除青色和发芽部分、挖去薯眼洗净后放入稀释了150-200倍的EM原露水中浸泡30-40分钟，分解及中和马铃薯中有毒的龙葵碱，捞出清洗、煮熟，捣烂成马铃薯薯泥。将适量的β-环状糊精加入马铃薯泥中拌匀静置，将马铃薯全粉、燕麦粉、牛奶粉、沙蒿籽粉、凝结多糖、适量牛磺酸和适量食盐一起搅拌均匀，即得复配马铃薯全粉，将复配马铃薯全粉逐量地加入到马铃薯泥中拌匀、充分搓揉成光滑筋韧弹性的面团，压片、切条、干燥即成。
与现有技术相比，本发明的有益效果如下
1.采用有益生物菌EM原露分解及中和马铃薯内含的有毒素龙葵碱，去除有毒龙葵碱的刺舌异味。采用β-环状糊精分解和掩盖马铃薯中的不良异味，使其更安全、更适口，并增加粗粮的黏结度。
2.无毒无害的自然生物沙蒿籽粉做成的复配马铃薯粉能极大地增加粉条的筋韧可口感。由于沙蒿籽粉有超高度的胶黏韧性、吸水性和聚集性，其加工的盛装容器及机械设备、案台、工具等都无残留胶黏的粉团、粉碎粒、粉末，清洗十分方便，且节约原料。沙蒿籽粉能显著改善提高粗粮的筋韧性、黏结性和口感性。使面团的拉伸强度增加并提高2-3倍。
3.采用复配马铃薯粉和马铃薯泥制作粉条的方法，更简易掌握工艺，粗糙的杂粮粉在含水充分及熟淀粉质的马铃薯泥和胶韧的沙蒿籽粉作用下，转化为有筋韧松软的面食。马铃薯占比份更高，保存营养价值更高，保健功效更全面。市场上的马铃薯面食，马铃薯粉占复配小麦粉、大米粉等占比份最高是65％左右。本发明的马铃薯粉条制作方法使用的马铃薯占比份是85％以上，并可复配粗粮玉米粉和燕麦粉等，口感筋韧光滑、无粗糙感。
4.牛磺酸含多种优良的营养成分，并具多种保健功效，还有保肝和解毒的作用，能中和马铃薯含的毒素龙葵碱。本发明的食品加入了牛奶粉、牛磺酸、β-环状糊精、沙蒿籽粉、EM原露等，显著地改善马铃薯粉条的品质，提高食品质量。
5.加入了凝结多糖增加粉条的弹性、润滑筋韧性、保水性及粘结度，改善马铃薯与粗粮粉条的口感，提高食品质量。凝结多糖含膳食纤维98.6％可作低热、减肥、防止便秘的保健食品。研究发现凝结多糖的硫酸酯及其支链衍生物具有很强的抗艾滋病毒(HIV)活性；其支链型β-D-(1.3)-葡聚糖又具有较高的抗肿瘤作用。
具体实施方式
马铃薯粉条的制作方法，其包括，由按重量份数的组分组成：马铃薯2000-6000克、马铃薯全粉1100-3300克、燕麦粉800-2400克、牛奶粉200-600克、沙蒿籽粉12-36克、凝结多糖25-75克、EM原露适量、β-环状糊精适量、牛磺酸适量、食盐适量。禁用发芽马铃薯。
将马铃薯脱皮、去除青色和发芽部分、挖去薯眼洗净后放入稀释了150-200倍的EM原露水中浸泡30-40分钟，分解及中和马铃薯中有毒的龙葵碱，捞出清洗、煮熟，捣烂成马铃薯薯泥。将适量的β-环状糊精加入马铃薯泥中拌匀静置，将马铃薯全粉、燕麦粉、牛奶粉、沙蒿籽粉、凝结多糖、适量牛磺酸和适量食盐一起搅拌均匀，即得复配马铃薯全粉，将复配马铃薯全粉逐量地加入到马铃薯泥中拌匀、充分搓揉成光滑筋韧弹性的面团，压片、切条、干燥即成。
实施例1.
马铃薯粉条的制作方法，由按重量份数的组分组成：马铃薯2000克、马铃薯全粉1100克、燕麦粉800克、牛奶粉200克、沙蒿籽粉12克、凝结多糖25克、EM原露适量、β-环状糊精适量、牛磺酸适量、食盐适量。禁用发芽马铃薯。
将马铃薯脱皮、去除青色和发芽部分、挖去薯眼洗净后放入稀释了150-200倍的EM原露水中浸泡30-40分钟，分解及中和马铃薯中有毒的龙葵碱，捞出清洗、煮熟，捣烂成马铃薯薯泥。将适量的β-环状糊精加入马铃薯泥中拌匀静置，将马铃薯全粉、燕麦粉、牛奶粉、沙蒿籽粉、凝结多糖、适量牛磺酸和适量食盐一起搅拌均匀，即得复配马铃薯全粉，将复配马铃薯全粉逐量地加入到马铃薯泥中拌匀、充分搓揉成光滑筋韧弹性的面团，压片、切条、干燥即成。
实施例2.
马铃薯粉条的制作方法，由按重量份数的组分组成：马铃薯4000克、马铃薯全粉2200克、燕麦粉1600克、牛奶粉400克、沙蒿籽粉24克、凝结多糖50克、EM原露适量、β-环状糊精适量、牛磺酸适量、食盐适量。
将马铃薯脱皮、去除青色和发芽部分、挖去薯眼洗净后放入稀释了150-200倍的EM原露水中浸泡30-40分钟，分解及中和马铃薯中有毒的龙葵碱，捞出清洗、煮熟，捣烂成马铃薯薯泥。将适量的β-环状糊精加入马铃薯泥中拌匀静置，将马铃薯全粉、燕麦粉、牛奶粉、沙蒿籽粉、凝结多糖、适量牛磺酸和适量食盐一起搅拌均匀，即得复配马铃薯全粉，将复配马铃薯全粉逐量地加入到马铃薯泥中拌匀、充分搓揉成光滑筋韧弹性的面团，压片、切条、干燥即成。
实施例3.
马铃薯粉条的制作方法，由按重量份数的组分组成：马铃薯6000克、马铃薯全粉3300克、燕麦粉2400克、牛奶粉600克、沙蒿籽粉36克、凝结多糖75克、EM原露适量、β-环状糊精适量、牛磺酸适量、食盐适量。
将马铃薯脱皮、去除青色和发芽部分、挖去薯眼洗净后放入稀释了150-200倍的EM原露水中浸泡30-40分钟，分解及中和马铃薯中有毒的龙葵碱，捞出清洗、煮熟，捣烂成马铃薯薯泥。将适量的β-环状糊精加入马铃薯泥中拌匀静置，将马铃薯全粉、燕麦粉、牛奶粉、沙蒿籽粉、凝结多糖、适量牛磺酸和适量食盐一起搅拌均匀，即得复配马铃薯全粉，将复配马铃薯全粉逐量地加入到马铃薯泥中拌匀、充分搓揉成光滑筋韧弹性的面团，压片、切条、干燥即成。
实施例4.
马铃薯粉条的制作方法，由按重量份数的组分组成：马铃薯2200-6600克、马铃薯全粉1100-3300克、玉米粉800-2400克、牛奶粉200-600克、沙蒿籽粉14-42克、凝结多糖28-84克、EM原露适量、β-环状糊精适量、牛磺酸适量、食盐适量。
将马铃薯脱皮、去除青色和发芽部分、挖去薯眼洗净后放入稀释了150-200倍的EM原露水中浸泡30-40分钟，分解及中和马铃薯中有毒的龙葵碱，捞出清洗、煮熟，捣烂成马铃薯薯泥。将适量的β-环状糊精加入马铃薯泥中拌匀静置，将马铃薯全粉、燕麦粉、牛奶粉、沙蒿籽粉、凝结多糖、适量牛磺酸和适量食盐一起搅拌均匀，即得复配马铃薯全粉，将复配马铃薯全粉逐量地加入到马铃薯泥中拌匀、充分搓揉成光滑筋韧弹性的面团，压片、切条、干燥即成。
实施例5.
马铃薯粉条的制作方法，由按重量份数的组分组成：马铃薯2200克、马铃薯全粉1100克、玉米粉800克、牛奶粉200克、沙蒿籽粉14克、凝结多糖28克、EM原露适量、β-环状糊精适量、牛磺酸适量、食盐适量。
将马铃薯脱皮、去除青色和发芽部分、挖去薯眼洗净后放入稀释了150-200倍的EM原露水中浸泡30-40分钟，分解及中和马铃薯中有毒的龙葵碱，捞出清洗、煮熟，捣烂成马铃薯薯泥。将适量的β-环状糊精加入马铃薯泥中拌匀静置，将马铃薯全粉、燕麦粉、牛奶粉、沙蒿籽粉、凝结多糖、适量牛磺酸和适量食盐一起搅拌均匀，即得复配马铃薯全粉，将复配马铃薯全粉逐量地加入到马铃薯泥中拌匀、充分搓揉成光滑筋韧弹性的面团，压片、切条、干燥即成。
实施例6.
马铃薯粉条的制作方法，由按重量份数的组分组成：马铃薯4400克、马铃薯全粉2200克、玉米粉1600克、牛奶粉400克、沙蒿籽粉28克、凝结多糖56克、EM原露适量、β-环状糊精适量、牛磺酸适量、食盐适量。
将马铃薯脱皮、去除青色和发芽部分、挖去薯眼洗净后放入稀释了150-200倍的EM原露水中浸泡30-40分钟，分解及中和马铃薯中有毒的龙葵碱，捞出清洗、煮熟，捣烂成马铃薯薯泥。将适量的β-环状糊精加入马铃薯泥中拌匀静置，将马铃薯全粉、燕麦粉、牛奶粉、沙蒿籽粉、凝结多糖、适量牛磺酸和适量食盐一起搅拌均匀，即得复配马铃薯全粉，将复配马铃薯全粉逐量地加入到马铃薯泥中拌匀、充分搓揉成光滑筋韧弹性的面团，压片、切条、干燥即成。
实施例7.
马铃薯粉条的制作方法，由按重量份数的组分组成：马铃薯6600克、马铃薯全粉3300克、玉米粉2400克、牛奶粉600克、沙蒿籽粉42克、凝结多糖84克、EM原露适量、β-环状糊精适量、牛磺酸适量、食盐适量。
将马铃薯脱皮、去除青色和发芽部分、挖去薯眼洗净后放入稀释了150-200倍的EM原露水中浸泡30-40分钟，分解及中和马铃薯中有毒的龙葵碱，捞出清洗、煮熟，捣烂成马铃薯薯泥。将适量的β-环状糊精加入马铃薯泥中拌匀静置，将马铃薯全粉、燕麦粉、牛奶粉、沙蒿籽粉、凝结多糖、适量牛磺酸和适量食盐一起搅拌均匀，即得复配马铃薯全粉，将复配马铃薯全粉逐量地加入到马铃薯泥中拌匀、充分搓揉成光滑筋韧弹性的面团，压片、切条、干燥即成。
其中，各原料的功效及主要作用如下
马铃薯：又名士豆、山药蛋、洋番薯等。性平、微凉、味甘，入脾、胃、大肠经。营养丰富，含蛋白质、脂肪、糖类、膳食纤维、维生素A、维生素C、维生素E、胡萝卜素、核黄素、尼克酸和矿物质钙、镁、钾、铁、铜、锰、磷、硒，此外还含有胶质、龙葵素。马铃薯中的蛋白质比大豆还好，最接近动物蛋白，属碱性，有利于体内酸碱平衡。马铃薯所含的钾能取代体内的钠，同时能将钠排出体外，有利于高血压和肾炎水肿患者的康复。土豆热量较低，仅含0.1％脂肪，并有饱腹感，具很好的润肠通便功效，是减肥瘦身的极隹食品。马铃薯蛋白质含量为2％、氨基酸含量几乎与鸡蛋相等，所含的蛋白质和维生素B1是苹果的10倍、维生素C是苹果的3.5倍，维生素B2是苹果的3倍，磷是苹果的2倍，所含的钾比香蕉还高，所含的糖和钙与苹果相当，只有胡萝卜素比苹果少一点，从营养价值来说，500克的马铃薯营养价值大约相当于1500克的苹果。据有关医学研究表明，马铃薯对消化不良和小便不利有特效，也是胃病、糖尿病及心脑血管病患者的优质康复最隹食品。
玉米粉：玉米性平，味甘，入胃、膀胱经，具有健脾益胃、利水渗湿的功效。玉米中含有一种“抗癌因子”谷胱甘肽，它能与致癌物结合，使之失去活性；所含的胡萝卜素被人体吸收后转化为维生素A，具有抗癌作用；玉米中含有大量的赖氨酸，不仅能抑制和减轻抗癌药物的毒副作用，还能有效抑制癌细胞生长。玉米含有极丰富的不饱和脂肪酸，可促进类固醇和胆酸的***，阻止胆固醇的合成和吸收，使胆固醇不易在动脉壁沉积，能防止动脉硬化，预防心脑血管病的发生。玉米还含丰富的B族维生素、烟酸、谷氨酸等，能促进脑细胞代谢，有健脑作用；对保护神经传导和胃肠功能、预防脚气病、心肌炎有极隹的功效。
燕麦：性平，味甘，入脾、肾经。具有补中活血、益气生津、宽肠胃、通便秘的功效。营养成分蛋白质含量13.6％-16.01％，脂肪4.28％-8.80％，脂肪中亚油酸含量41.4％-49.5％，均远比其他粮食作物都高。膳食纤维、钙、铁等含量也较其他粮食制品丰富。含特有的燕麦蒽酰胺类抗氧化物质，还含有阿魏酸、咖啡酸、香豆酸、儿茶酚等酚类抗氧化物质。有降血脂、降血糖、抗氧化的生理功能。燕麦所含的亚油酸和亚麻酸是人体最重要的必需脂肪酸，它能维持人体正常的新陈代谢活动，对维护人体的性机能有重要作用。
沙蒿籽粉：又名沙蒿胶。是生长在内蒙古沙漠地区的黑沙蒿植物的沙蒿籽。味辛、苦，性微温，无毒。经长期应用经验，其沙蒿籽也有祛风除湿，清热解毒消肿的功效。沙蒿籽粉的主要成分由D-葡萄糖、D-甘露醇、D-半乳糖、L-***糖和木糖组成的一种具有交联结构的多糖类物质。粘度大(1％溶液达900Pa.s)为明胶的1800倍，不溶于水，但可均匀分散于水，吸水数十倍后溶胀成蛋清样胶体。可作食品增稠剂、保水剂、稳定剂和面团调节剂。
EM原露：属酸性，EM原露是微生物益菌剂，有广泛的优良作用，可以消炎杀菌，消除腥臭异味，防腐保鲜，分解有毒有害物质，还帮助动物植物消除病害健康生长，人们可以内服外用，防病治病优点多不胜数。EM原露是良性的功能菌群体，在众多领域所具有特殊的功能可以为其提供必要的服务。
牛磺酸：又名2-氨基乙磺酸。主要功能促进胆汁分泌和吸收，有利于婴幼儿大脑发育、神经传导、视觉机能的完善、钙的吸收及脂类物质的消化吸收。生理功能1.对用脑过度、运动及工作过劳者能消除疲劳。2.维持人体大脑正常的生理功能。3.维持正常的视觉机能。4.抗氧化，延缓衰老作用。5.促进人体对脂类物质的消化吸收，并参与胆汁酿盐代谢。6.提高免疫力。7.降血糖。同时保护胰岛细胞。8.有保肝和解毒作用，能够促进急性肝炎恢复正常。
β-环状糊精：又称麦芽七糖、环七糊精。是由淀粉经微生物酶作用后提取制成的由7个葡萄糖残基以β-1,4-糖苷健结合构成的环状物。相对分子质量1135。性质，白色或几乎白色的结晶粉末，无臭，略有甜味，溶于水，难溶于甲醇、乙醇、丙酮等。本品在碱性水溶液中稳定，遇酿则缓慢水解。可与多种化合物形成包合物，使其稳定、增溶、缓释、乳化、抗氧化、抗分解、保温、防潮，具有掩饰异味的作用。可用于去除苦味、腥味、豆腥味等异味。
凝结多糖：又名可得然胶、热凝胶。属微生物多糖食用胶，经发酵液在有氧条件下发酵产生的。其分子是由葡萄糖结构单元以β-1.3-键连接而成的直键大分子，分子式为(C6H10O5)n。从其组成和结构来看，它对人体是安全的。凝结多糖具良好的高粘度、筋韧性、弹性、保水性。凝结多糖含膳食纤维98.6％可作低热、减肥、防止便秘的保健食品。研究发现凝结多糖的硫酸酯及其支链衍生物具有很强的抗艾滋病毒(HIV)活性；其支链型β-D-(1.3)-葡聚糖又具有较高的抗肿瘤作用。营养学研究表明：凝结多糖不含生理热量，因此可作为低能量食品的组分而得到广泛应用。
Claims (8)
1.马铃薯粉条的制作方法，其特征在于，由按重量份数的组分组成：马铃薯2000-6000克、马铃薯全粉1100-3300克、燕麦粉800-2400克、牛奶粉200-600克、沙蒿籽粉12-36克、凝结多糖25-75克、EM原露适量、β-环状糊精适量、牛磺酸适量、食盐适量，
将马铃薯脱皮、去除青色和发芽部分、挖去薯眼洗净后放入稀释了150-200倍的EM原露水中浸泡30-40分钟，分解及中和马铃薯中有毒的龙葵碱，捞出清洗、煮熟，捣烂成马铃薯薯泥，将适量的β-环状糊精加入马铃薯泥中拌匀静置，将马铃薯全粉、燕麦粉、牛奶粉、沙蒿籽粉、凝结多糖、适量牛磺酸和适量食盐一起搅拌均匀，即得复配马铃薯全粉，将复配马铃薯全粉逐量地加入到马铃薯泥中拌匀、充分搓揉成光滑筋韧弹性的面团，压片、切条、干燥即成。
2.根据权利要求1所述马铃薯粉条的制作方法，其特征在于，由按重量份数的组分组成：马铃薯2000克、马铃薯全粉1100克、燕麦粉800克、牛奶粉200克、沙蒿籽粉12克、凝结多糖25克、EM原露适量、β-环状糊精适量、牛磺酸适量、食盐适量。
3.根据权利要求1所述马铃薯粉条的制作方法，其特征在于，由按重量份数的组分组成：马铃薯4000克、马铃薯全粉2200克、燕麦粉1600克、牛奶粉400克、沙蒿籽粉24克、凝结多糖50克、EM原露适量、β-环状糊精适量、牛磺酸适量、食盐适量。
4.根据权利要求1所述马铃薯粉条的制作方法，其特征在于，由按重量份数的组分组成：马铃薯6000克、马铃薯全粉3300克、燕麦粉2400克、牛奶粉600克、沙蒿籽粉36克、凝结多糖75克、EM原露适量、β-环状糊精适量、牛磺酸适量、食盐适量。
5.马铃薯粉条的制作方法，其特征在于，由按重量份数的组分组成：马铃薯2200-6600克、马铃薯全粉1100-3300克、玉米粉800-2400克、牛奶粉200-600克、沙蒿籽粉14-42克、凝结多糖28-84克、EM原露适量、β-环状糊精适量、牛磺酸适量、食盐适量，
将马铃薯脱皮、去除青色和发芽部分、挖去薯眼洗净后放入稀释了150-200倍的EM原露水中浸泡30-40分钟，分解及中和马铃薯中有毒的龙葵碱，捞出清洗、煮熟，捣烂成马铃薯薯泥，将适量的β-环状糊精加入马铃薯泥中拌匀静置，将马铃薯全粉、燕麦粉、牛奶粉、沙蒿籽粉、凝结多糖、适量牛磺酸和适量食盐一起搅拌均匀，即得复配马铃薯全粉，将复配马铃薯全粉逐量地加入到马铃薯泥中拌匀、充分搓揉成光滑筋韧弹性的面团，压片、切条、干燥即成。
6.根据权利要求5所述马铃薯粉条的制作方法，其特征在于，由按重量份数的组分组成：马铃薯2200克、马铃薯全粉1100克、玉米粉800克、牛奶粉200克、沙蒿籽粉14克、凝结多糖28克、EM原露适量、β-环状糊精适量、牛磺酸适量、食盐适量。
7.根据权利要求5所述马铃薯粉条的制作方法，其特征在于，由按重量份数的组分组成：马铃薯4400克、马铃薯全粉2200克、玉米粉1600克、牛奶粉400克、沙蒿籽粉28克、凝结多糖56克、EM原露适量、β-环状糊精适量、牛磺酸适量、食盐适量。
8.根据权利要求5所述马铃薯粉条的制作方法，其特征在于，由按重量份数的组分组成：马铃薯6600克、马铃薯全粉3300克、玉米粉2400克、牛奶粉600克、沙蒿籽粉42克、凝结多糖84克、EM原露适量、β-环状糊精适量、牛磺酸适量、食盐适量。
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