CN106551311A - 一种果香紫薯葛粉圆子的制作方法 - Google Patents
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Abstract
本发明公开一种果香紫薯葛粉圆子的制作方法,原材料包括:新鲜野生葛根、新鲜紫薯、草莓果酱、黄豆粉、橄榄油、纯净水。本发明的制作步骤为:葛粉的制作;加工成圆子;即可真空包装也可冷冻贮藏。
Description
技术领域
本发明属于一种食品加工领域,具体涉及一种果香紫薯葛粉圆子的做法。
背景技术
葛根粉,也称葛粉,葛根淀粉。葛粉香嫩滑爽,美味营养,男女老少皆宜,葛根主要含碳水化合物,植物蛋白,多种维生素和矿物质,此外还含有黄酮类物质:大豆素,大豆甙,还有大豆素-4,7-二葡萄糖甙,葛根素,葛根素-7-木糖甙,葛根醇,葛根藤及异黄酮甙等。具有清凉下火,开胃下食,利尿解酒有特效。葛粉还具有:生津止渴,抗菌解毒的作用,对冠心病,对感冒引起的咽喉痛疼、口舌生疮、小孩清火泻痢有很好的治疗作用,葛粉内含有人体需要的十多种氨基酸和十多种微量元素,其中钙、锌、磷的含量最高,葛粉所含的富“硒”元素,具有一定的防癌抗癌之功效。
紫薯,又叫黑薯,薯肉呈紫色至深紫色。其富含蛋白质、淀粉、果胶、纤维素、氨基酸及多种矿物质,同时还富含硒元素和花青素。紫薯营养丰富具有特殊的保健功能,其中的蛋白质氨基酸都 是极易被人体消化和吸收的。其中富含的维生素A可以改善视力和皮肤的粘膜上皮细胞,维生素C可使胶原蛋白正常合成,防治坏血病的发生,花青素是天然强效自由基清除剂。紫薯的功效主要有:补血、抗疲劳、抗衰老,特别是紫薯含有的硒元素,可以清除体内产生的自由基,被称为“抗癌大王”;可以促进胃肠蠕动,保持大便畅通,改善消化道环境,防止胃肠道疾病的发生;紫薯还有个更受广大女性朋友喜爱的减肥功效,防止亚健康,通便排毒,每100g的新鲜紫薯含有0.2克脂肪,产生99千卡热量,为大米的三分之一,是很好的低脂肪低热量食物,同时又能有效的阻止糖类转化为脂肪。
发明内容
基于背景技术存在的技术问题,本发明提供了一种果香紫薯葛粉圆子的做法,适用于治疗咽喉痛疼、口舌生疮、小孩清火泻痢有很好的治疗作用,紫薯性温,含有花青素,搭配果酱后,口感新颖、风味独特,使食物本身更具有食疗作用,实乃养身佳品。本发明一种果香紫薯葛粉圆子的技术方案是这样实现的:
一种果香紫薯葛粉圆子,其特征在于,以重量份计,其组份为:新鲜野生葛根200~400份、新鲜紫薯40~80份、草莓果酱30~60份、黄豆粉40~60份、绵白糖5~10份、纯净水100~150份、橄榄油20份、山梨酸钾、抗氧化剂。
一种养生葛根丸子的做法,其特征在于,具体步骤如下:
a)
葛根粉的制备
(1) 原料选择:选择无损坏的新鲜野生葛根,用自来水浸泡后清洗,除去表面附着的尘土杂物等。
(2)切片:将去皮后的葛根用蔬菜切片机切成一定规格的片状,切片的目的在于缩短干燥的时间,切片厚度、长、宽均为1 cm。切片过程要尽量在短时间内完成,以控制切片过程中的酶促褐变的发生。
( 3)护色:葛根清洗去皮后用0.35%柠檬酸和0.30%焦亚硫酸钠混合液护色1 h。
( 4)蒸煮:护色抑制非酶褐变,但葛根中存在氧化酶引起褐变依然存在,故需加热灭酶,工艺条件蒸煮一段时间,蒸煮后葛根易保持色泽、全粉易于冲泡。蒸煮16 min。
( 5)干燥:用烘干设备干燥,以保证产品的卫生。干燥时间可根据葛根片大小确定,要求最终水分在6% 以下。置于60 ℃鼓风恒温干燥箱内烘干。
( 6)粉碎、包装:将干燥后的葛根片,用中药粉碎机粉碎,使葛根粉的细度在80 目左右。
(7)综上过程即可得到纯正的野生葛粉,备用。
b) 加工成圆子工序
A 将新鲜紫薯清洗干净后放入削皮机中脱皮,然后放入蒸提上隔水蒸熟。
B 将蒸熟的紫薯放入搅拌机中,打成紫薯泥备用。
C 将葛粉倒入一大容器中,加入绵白糖拌匀,加入四分之一纯净水将葛粉稀释拌匀成糊状备用。
D将剩余的纯净水烧开至沸腾,倒入上面准备好的葛粉糊中,边倒开水边搅动,调成透明的熟厚粉待用。
E 将冷却后的紫薯泥分步加入熟厚粉中并搅拌均,将其倒入加工机器中,同时准备好果酱,启动机器,加工成包心的 圆子,既得果香紫薯圆子。
F 用烤箱将黄豆粉烤熟,将成型后的圆子上均匀的撒上熟豆粉,然后进行等份真空包装,包装后迅速放入-18℃的冷冻隧道,进行快速冷冻。
本发明的有益之处在于:该品具有良好的食疗效果,能起到强筋壮骨、美容健体、延年益寿的功效,同时搭配紫薯后,可以促进胃肠蠕动,保持大便畅通,改善消化道环境,防止胃肠道疾病的发生。既是一款可以常备的菜肴,可是一款美味的点心。
具体实施方式
实施例:
一种果香紫薯葛粉圆子,其特征在于,以重量份计,其组份为:新鲜野生葛根200~400份、新鲜紫薯40~80份、草莓果酱30~60份、黄豆粉40~60份、绵白糖5~10份、纯净水100~150份、橄榄油20份、山梨酸钾、抗氧化剂。
一种养生葛根丸子的做法,其特征在于,具体步骤如下:
a)
葛根粉的制备
(1) 原料选择:选择无损坏的新鲜野生葛根,用自来水浸泡后清洗,除去表面附着的尘土杂物等。
(2)切片:将去皮后的葛根用蔬菜切片机切成一定规格的片状,切片的目的在于缩短干燥的时间,切片厚度、长、宽均为1 cm。切片过程要尽量在短时间内完成,以控制切片过程中的酶促褐变的发生。
( 3)护色:葛根清洗去皮后用0.35%柠檬酸和0.30%焦亚硫酸钠混合液护色1 h。
( 4)蒸煮:护色抑制非酶褐变,但葛根中存在氧化酶引起褐变依然存在,故需加热灭酶,工艺条件蒸煮一段时间,蒸煮后葛根易保持色泽、全粉易于冲泡。蒸煮16 min。
( 5)干燥:用烘干设备干燥,以保证产品的卫生。干燥时间可根据葛根片大小确定,要求最终水分在6% 以下。置于60 ℃鼓风恒温干燥箱内烘干。
( 6)粉碎、包装:将干燥后的葛根片,用中药粉碎机粉碎,使葛根粉的细度在80 目左右。
(7)综上过程即可得到纯正的野生葛粉,备用。
b) 加工成圆子工序
A 将新鲜紫薯清洗干净后放入削皮机中脱皮,然后放入蒸提上隔水蒸熟。
B 将蒸熟的紫薯放入搅拌机中,打成紫薯泥备用。
C 将葛粉倒入一大容器中,加入绵白糖拌匀,加入四分之一纯净水将葛粉稀释拌匀成糊状备用。
D将剩余的纯净水烧开至沸腾,倒入上面准备好的葛粉糊中,边倒开水边搅动,调成透明的熟厚粉待用。
E 将冷却后的紫薯泥分步加入熟厚粉中并搅拌均,将其倒入加工机器中,同时准备好果酱,启动机器,加工成包心的 圆子,既得果香紫薯圆子。
F 用烤箱将黄豆粉烤熟,将成型后的圆子上均匀的撒上熟豆粉,然后进行等份真空包装,包装后迅速放入-18℃的冷冻隧道,进行快速冷冻。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (2)
1.一种果香紫薯葛粉圆子,其特征在于,以重量份计,其组份为:新鲜野生葛根200~400份、新鲜紫薯40~80份、草莓果酱30~60份、黄豆粉40~60份、绵白糖5~10份、纯净水100~150份、橄榄油20份、山梨酸钾、抗氧化剂。
2.一种养生葛根丸子的做法,其特征在于,具体步骤如下:
葛根粉的制备
(1)原料选择:选择无损坏的新鲜野生葛根,用自来水浸泡后清洗,除去表面附着的尘土杂物等;
(2)切片:将去皮后的葛根用蔬菜切片机切成一定规格的片状,切片的目的在于缩短干燥的时间,切片厚度、长、宽均为1 cm;切片过程要尽量在短时间内完成,以控制切片过程中的酶促褐变的发生;
( 3)护色:葛根清洗去皮后用0.35%柠檬酸和0.30%焦亚硫酸钠混合液护色1 h;
( 4)蒸煮:护色抑制非酶褐变,但葛根中存在氧化酶引起褐变依然存在,故需加热灭酶,工艺条件蒸煮一段时间,蒸煮后葛根易保持色泽、全粉易于冲泡;蒸煮16 min;
( 5)干燥:用烘干设备干燥,以保证产品的卫生干燥时间可根据葛根片大小确定,要求最终水分在6% 以;置于60 ℃鼓风恒温干燥箱内烘干;
( 6)粉碎、包装:将干燥后的葛根片,用中药粉碎机粉碎,使葛根粉的细度在80 目左右;
(7)综上过程即可得到纯正的野生葛粉,备用;
加工成圆子工序
A 将新鲜紫薯清洗干净后放入削皮机中脱皮,然后放入蒸提上隔水蒸熟;
B 将蒸熟的紫薯放入搅拌机中,打成紫薯泥备用;
C 将葛粉倒入一大容器中,加入绵白糖拌匀,加入四分之一纯净水将葛粉稀释拌匀成糊状备用;
D将剩余的纯净水烧开至沸腾,倒入上面准备好的葛粉糊中,边倒开水边搅动,调成透明的熟厚粉待用;
E 将冷却后的紫薯泥分步加入熟厚粉中并搅拌均,将其倒入加工机器中,同时准备好果酱,启动机器,加工成包心的 圆子,既得果香紫薯圆子;
F 用烤箱将黄豆粉烤熟,将成型后的圆子上均匀的撒上熟豆粉,然后进行等份真空包装,包装后迅速放入-18℃的冷冻隧道,进行快速冷冻。
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