CN107890050A - 一种红薯糕及其制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/36—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using irradiation with frequencies of more than 10 MHz
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及食品技术领域,尤其涉及红薯糕及其制作方法,其红薯糕的成分包括红薯全粉、红薯淀粉和蛋清,所述红薯全粉为鲜薯切片经高温或红外辐照烘干后粉碎所得的红薯粉末,各成分的重量配比为:红薯全粉75‑85份、红薯淀粉15‑20份、蛋清2‑5份;本发明所述红薯糕能有效防止食用者出现肠胃不适,同时具有较好的降脂和排毒的功效,以及鲜嫩、爽滑的味质。
Description
技术领域
本发明涉及食品技术领域,尤其涉及红薯糕及其制作方法。
背景技术
红薯含有丰富的淀粉、维生素、纤维素等人体必需的营养成分,还含有丰富的镁、磷、钙等矿物元素和亚油酸等。这些物质能保持血管弹性,对防治老年习惯性便秘十分有效。红薯含有的大量不易被吸消化酵素破坏的纤维素和果胶,能刺激消化液分泌及肠胃蠕动,从而起到通便作用。另外,它含量丰富的β-胡萝卜素是一种有效的抗氧化剂,有助于清除体内的自由基。
《本草纲目》记载,红薯有「补虚乏,益气力,健脾胃,强肾阴」的功效。「红薯蒸、切、晒、收,充作粮食,称做薯粮,使人长寿少疾。」《本草纲目拾遗》说,红薯能补中、和血、暖胃、肥五脏。《金薯传习录》说它有6种药用价值:治痢疾和泻泄;治酒积和热泻;治湿热和黄疸;治遗精和白浊;治血虚和***;治小儿疳积。《陆川本草》说,红薯能生津止渴,治热病口渴。
红薯的做法有:烤红薯、蒸红薯、煮红薯、炸红薯粘、炸红薯条、炸红薯片、炸红薯丸子、炸红薯饼、熟晒红薯条、蜜汁红薯、蜜制红薯等。
发明内容
本发明的目的在于提供一种红薯糕及其制作方法,该红薯糕能有效避免食用者出现肠胃不适,同时,具有较好的降脂和排毒的功效。
为实现上述目的,本发明采用的技术方案为:一种红薯糕,其成分包括红薯全粉、红薯淀粉和蛋清,所述红薯全粉为鲜薯切片经高温或红外辐照烘干后粉碎所得的红薯粉末,各成分的重量配比为:红薯全粉75-85份、红薯淀粉15-25份、蛋清2-8份。
作为优选,所述红薯糕的成分重量配比:红薯全粉80份,红薯淀粉18份,蛋清5份。
作为优选,所述红薯糕的成分还包含白萝卜粉,所述白萝卜粉的重量份为1-5份。
作为优选,所述红薯糕的成分还包含葛根粉,葛根粉的的重量份为1-5份。
一种红薯糕的制作方法,包括如下步骤:
(1)将红薯全粉和温水混合,揉制成薯粉面团;
(2)将红薯淀粉和温水混合,揉制成红薯淀粉面团;
(3)将薯粉面团、红薯淀粉面团、蛋清按70-80:15-25:2-8重量配比拌合,制成混料面团;
(4)将混料面团制成块状。
作为优选,所述红薯全粉的制作方法如下:
(1)将红薯洗净,并剥皮、切片;
(2)将红薯片通过高温或红外辐照烘干,烘干温度大于120℃;
(3)将烘干后的红薯片碾碎成粉末,制得红薯全粉。
作为优选,所述红薯淀粉为通过加工鲜红薯或红薯干制得的干燥粉末,并对其干燥粉末进行高温烘烤。
效果原理:
针对现有红薯糕存在容易导致部分食用者出现肠胃胀气,引发肠胃不适的问题,本申请对其原因进行了研究分析,研究分析得知:鲜红薯直接磨粉,并常规烘干所得的红薯全粉,其含有大量的氧化酶,该种氧化酶对肠胃内的糖分及淀粉进行分解,产生二氧化碳,并引发腹胀,其腹胀的程度在不同人群中存在差异,部分消化不良的人容易出现胀痛;此外,经食品营养研究,鸡蛋中的蛋白易较难消化,容易出现胀气的现象,当鸡蛋与红薯糕共同摄入时,会加剧腹胀情况,导致胀痛。本申请针对其问题原因,对红薯全粉和红薯淀粉进行高温处理,使红薯全粉和红薯淀粉内的氧化酶变形失活,从而避免或减轻红薯糕引发肠胃胀气的问题。
在优化方案中,由于白萝卜粉具有消除气胀食滞和排毒功效,通过加入适量的白萝卜粉,从而更进一步地防止食用者出现腹胀的问题,同时还能增强排毒、美白的功效。
在优化方案中,由于葛根粉具有较强的降血糖、降血脂和排毒功效,且其淀粉细腻,通过加入适量的葛根粉,能有效提升降脂和排毒功效,并提升其细腻嫩滑的口感。
有益效果:本发明所述的红薯糕,能有效防止食用者出现肠胃不适,同时具有较好的降脂和排毒的功效,以及鲜嫩、爽滑的味质。
具体实施方式
下面将结合本发明内容,对本发明实施例中的技术方案进行清楚、完整地描述;显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例一:
一种红薯糕,其成分包括:红薯全粉、红薯淀粉和鸡蛋清,所述红薯全粉为鲜薯切片经高温或红外辐照烘干后粉碎所得的红薯粉末;各成分的重量配比为:红薯全粉80份、红薯淀粉18份、蛋清5份。
其红薯糕的制造过程如下:
1、将红薯全粉和温水混合,揉制成薯粉面团;
2、将红薯淀粉和温水混合,揉制成红薯淀粉面团;
3、将薯粉面团、红薯淀粉面团、鸡蛋清按80: 18:5的重量配比拌合,制成混料面团;
4、将混料面团压制成块状。
其红薯全粉的制作过程如下:
1、将红薯洗净,并剥皮、切片;
2、将红薯片通过高温烘干,烘干温度为120℃;
3、将烘干后的红薯片碾碎成粉末,制得红薯全粉。
通过该实施例所得产品,色泽呈浅褐色,具有韧性,口感细腻。通过对食客(食用了该实施例实施方式所得红薯糕的客人)进行问卷调查询问,在回收的200份调查结果中,191名食客表示无腹胀感觉,9名食客表示有轻微胀气感。
实施例二:
一种红薯糕,其成分包括:红薯全粉、红薯淀粉和蛋清,所述红薯全粉为鲜薯切片经高温或红外辐照烘干后粉碎所得的红薯粉末;各成分的重量配比为:红薯全粉75份、红薯淀粉25份、蛋清2份。
其红薯糕的制造过程如下:
1、将红薯全粉和温水混合,揉制成薯粉面团;
2、将红薯淀粉和温水混合,揉制成红薯淀粉面团;
3、将薯粉面团、红薯淀粉面团、蛋清按75: 25:2的重量配比拌合,制成混料面团;
4、将混料面团制成块状。
其红薯全粉的制作过程如下:
1、将红薯洗净,并剥皮、切片;
2、将红薯片通过高温烘干,烘干温度为150℃;
3、将烘干后的红薯片碾碎成粉末,制得红薯全粉。
通过该实施例所得产品,色泽土黄色,具有韧性,口感细腻。通过对食客(食用了该实施例实施方式所得红薯糕的客人)进行问卷调查询问,在回收的200份调查结果中,194名食客表示无腹胀感觉,6名食客表示有轻微胀气感。
实施例三:
一种红薯糕,其成分包括:红薯全粉、红薯淀粉、白萝卜粉和蛋清,所述红薯全粉为鲜薯切片经高温或红外辐照烘干后粉碎所得的红薯粉末;各成分的重量配比为:红薯全粉85份、红薯淀粉25份、蛋清8份。
其红薯糕的制造过程如下:
1、将红薯全粉和温水混合,揉制成薯粉面团;
2、将红薯淀粉和温水混合,揉制成红薯淀粉面团;
3、将薯粉面团、红薯淀粉面团、白萝卜粉和蛋清按85: 25:8的重量配比拌合,制成混料面团;
4、将混料面团通过机械制成块状。
其红薯全粉的制作过程如下:
1、将红薯洗净,并剥皮、切片;
2、将红薯片通过高温烘干,烘干温度为120℃;
3、将烘干后的红薯片碾碎成粉末,制得红薯全粉。
通过该实施例所得产品,色泽土黄色,具有韧性,口感鲜嫩。通过对食客(食用了该实施例实施方式所得红薯糕的客人)进行问卷调查询问,在回收的200份调查结果中,199名食客表示无腹胀感觉,1名食客表示有轻微胀气感。
实施例四:
一种红薯糕,其成分包括:红薯全粉、红薯淀粉、葛根粉和蛋清,所述红薯全粉为鲜薯切片经高温或红外辐照烘干后粉碎所得的红薯粉末;各成分的重量配比为:红薯全粉82份、红薯淀粉22份、葛根粉2份、蛋清6份。
其红薯糕的制造过程如下:
1、将红薯全粉和温水混合,揉制成薯粉面团;
2、将红薯淀粉和温水混合,揉制成红薯淀粉面团;
3、将薯粉面团、红薯淀粉面团、葛根粉、葛根粉、蛋清按82: 22:2:6的重量配比拌合,制成混料面团;
4、将混料面团手工制成块状。
其红薯全粉的制作过程如下:
1、将红薯洗净,并剥皮、切片;
2、将红薯片通过高温烘干,烘干温度为150℃;
3、将烘干后的红薯片碾碎成粉末,制得红薯全粉。
通过该实施例所得产品,色泽土黄色,具有韧性,口感细腻。通过对食客(食用了该实施例实施方式所得红薯糕的客人)进行问卷调查询问,在回收的200份调查结果中,197名食客表示无腹胀感觉,3名食客表示有轻微胀气感。
实施例五:
一种红薯糕,其成分包括:红薯全粉、红薯淀粉、葛根粉、蛋清和调味剂,所述红薯全粉为鲜薯切片经高温或红外辐照烘干后粉碎所得的红薯粉末,所述调味剂为芝麻酱和食盐的混合料;各成分的重量配比为:红薯全粉80份、红薯淀粉20份、葛根粉5份、蛋清3份、调味剂适量。
其红薯糕的制造过程如下:
1、将红薯全粉和温水混合,揉制成薯粉面团;
2、将红薯淀粉和温水混合,揉制成红薯淀粉面团;
3、将薯粉面团、红薯淀粉面团、葛根粉、蛋清按80: 20:5:3的重量配比拌合,并添加适量调味剂,制成混料面团;
4、将混料面团通过机械制成面块状。
其红薯全粉的制作过程如下:
1、将红薯洗净,并剥皮、切片;
2、将红薯片通过高温烘干,烘干温度为150℃;
3、将烘干后的红薯片碾碎成粉末,制得红薯全粉。
通过该实施例所得产品,色泽呈褐色,具有韧性,口感细腻、醇香。通过对食客(食用了该实施例实施方式所得红薯糕的客人)进行问卷调查询问,在回收的200份调查结果中,197名食客表示无腹胀感觉,4名食客表示有轻微胀气感。
Claims (7)
1.一种红薯糕,特征在于:其成分包括红薯全粉、红薯淀粉和蛋清,所述红薯全粉为鲜薯切片经高温或红外辐照烘干后粉碎所得的红薯粉末,各成分的重量配比为:红薯全粉75-85份、红薯淀粉15-25份、蛋清2-8份。
2.根据权利要求1所述的红薯糕,其特征在于:所述红薯糕的成分重量配比:红薯全粉80份,红薯淀粉18份,蛋清5份。
3.根据权利要求1所述的红薯糕,其特征在于:所述红薯糕的成分还包含白萝卜粉,所述白萝卜粉的重量份为1-5份。
4.根据权利要求1所述的红薯糕,其特征在于:所述红薯糕的成分还包含葛根粉,葛根粉的的重量份为1-5份。
5.一种红薯糕的制作方法,其特征在于,包括如下步骤:
(1)将红薯全粉和温水混合,揉制成薯粉面团;
(2)将红薯淀粉和温水混合,揉制成红薯淀粉面团;
(3)将薯粉面团、红薯淀粉面团、蛋清按70-80:15-25:2-8重量配比拌合,制成混料面团;
(4)将混料面团制成块状。
6.根据权利要求5所述的红薯糕的制作方法,其特征在于,所述红薯全粉的制作方法如下:
(1)将红薯洗净,并剥皮、切片;
(2)将红薯片通过高温或红外辐照烘干,烘干温度大于120℃;
(3)将烘干后的红薯片碾碎成粉末,制得红薯全粉。
7.根据权利要求5所述的红薯糕的制作方法,其特征在于:所述红薯淀粉为通过加工鲜红薯或红薯干制得的干燥粉末,并对其干燥粉末进行高温烘烤。
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