CN108464475A - 一种紫薯板栗及其加工方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明所提供的一种紫薯板栗的加工方法，属于食品加工领域，主要环节有：备料、熬糖、拌粉、包衣、烘烤、杀菌包装。该紫薯板栗的加工方法主要运用机器化生产，减少了人力劳动，步骤简单，加工成本低廉，保质期较长，适合批量生产。制作的紫薯板栗结合了板栗和紫薯的风味，具有松脆可口、营养丰富、可直接食用的优点，能更好地满足人们对食物口味的多样化需求和营养多元化需要。
Description
技术领域
本发明涉及一种紫薯板栗，本发明还涉及一种该紫薯板栗的加工方法。
背景技术
板栗，又名： 栗、魁栗、毛栗、风栗，素有“干果之王”的美誉，在国外它还被称为“人参果”。栗，在古书中最早见于《诗经》一书，可知栗的栽培史在我国至少有二千五百余年的历史。据科学实验证实，栗子的营养丰富，果实中含糖和淀粉高达70.1%，蛋白质7%。此外，还含脂肪、钙、磷、铁、多种维他命和微量元素，特别是维他命C、B1和胡萝卜素的含量较一般干果都高栗子营养丰富，除富含淀粉外，含有单糖与双糖、胡罗卜素、硫胺素、核黄素、尼克酸、抗坏血酸、蛋白质、脂肪、无机盐类等营养物质。中医认为，栗有补肾健脾、强身健体、益胃平肝等功效。被称为“肾之果”。据《食疗本草》载，“研，和蜜涂面，展皱”。栗子中所含的不饱和脂肪酸，有抗动脉硬化等病的功效。
紫薯的营养成分含量明显高于普通的红薯，其赖氨酸、铜、锰、钾、锌的含量高于一般红薯的3~8倍，长期食用具有降压、补血、益气、润肺、养颜之功效;同时，它属于减肥食品，能够有效预防动脉硬化，尤其是抗癌质碘、硒的含量比其他红薯高20倍以上。而硒和铁是人体抗疲劳、抗衰老、补血的必要元素，特别是硒被称为"抗癌大王"，易被人体吸收，可留在血清中，修补心肌，增强机体免疫力，清除体内自由基，抑制癌细胞中DNA的合成和癌细胞的***与生长，预防胃癌、肝癌等癌症的发生。紫薯粉复水后呈鲜紫色，具有浓郁的烤薯风味口感。丰富的膳食纤维，润肠通便，美容养颜，抗衰老，特别是对长期面对电脑的人的眼睛有很好的保护调节作用。紫薯粉系选用新鲜优质的紫薯，经去皮、干燥等工艺加工而成。保留了紫薯除皮以外的全部干物质：蛋白质、脂肪、碳水化合物、维生素、矿物质及膳食纤维等。复水后的紫薯粉，其色泽、香气、滋味、口感与新鲜紫薯蒸熟捣泥的状态相同。
目前，人们对板栗的食用方法比较单一，一般都是烘炒熟直接食用，并且去壳过程比较麻烦。
发明内容
本发明的目的是提供一种新型美食紫薯板栗，将板栗和紫薯的优点相结合，集甜、酥、脆、营养丰富、味美可口等特点于一体。
本发明要解决的另一个技术问题是提供一种紫薯板栗的加工保存方法，本方法步骤简单，加工成本低廉，保质期较长，适合批量生产。
本发明提供一种紫薯板栗，该紫薯板栗由下述方法加工所得：
（1）备料：板栗去壳，去除霉变、碎瓣及不规则的板栗仁，筛选出色泽、大小一致的板栗仁，采用脉冲强光对筛选好的板栗仁进行初步杀菌，一次脉冲光一闪光在4J/cm；
（2）熬糖：饴糖加热并加入白糖和水加热熬制，直到糖浆由大泡泡变成小泡泡，关火冷却后加入泡打粉；
（3）拌粉：糯米粉、粘米粉、玉米淀粉、紫薯粉、食盐、味精、壳聚糖拌匀成混合粉；
（4）包衣：将板栗仁放入包衣机中，浇入所述糖浆，浇一层所述糖浆撒一层所述混合粉，循环该过程直到混合粉全部粘在板栗仁上，得到半成品，所述半成品阴干 24-48 小时备用；
（5）烘烤：所述半成品在烤炉上转动烘烤使其不粘结，200℃下15-30分钟烤熟后冷却即成紫薯板栗；
（6）杀菌包装：采用脉冲强光对所述成品紫薯板栗进行再次杀菌，一次脉冲光一闪光在4J/cm，杀过菌的紫薯板栗用真空包装机按照一份紫薯板栗一份食品干燥剂进行真空包装；
优选的，所用板栗应选取甜度高、颗粒小的品种，例如天津良乡栗子，云南甘栗，福建锥栗等；
优选的，所用原料按重量比包括：板栗10%、饴糖 1-3%、白砂糖1-3%、泡打粉 0.1-0.2%、糯米粉 2-4%、粘米粉2-4%、玉米淀粉2-4%、紫薯粉 2-8%、壳聚糖 2-8%。
本发明的有益效果是：制作的紫薯板栗结合了板栗和紫薯的风味，具有松脆可口、营养丰富、可直接食用的优点，能更好地满足人们对食物口味的多样化需求和营养多元化需要。该紫薯板栗主要运用机器化生产，减少了人力劳动，步骤简单，加工成本低廉，保质期较长，适合批量生产。
实施例一
（1）备料：板栗去壳，去除霉变、碎瓣及不规则的板栗仁，筛选出色泽、大小一致的板栗仁1000g，采用脉冲强光对筛选好的板栗仁进行初步杀菌，一次脉冲光一闪光在4J/cm；
（2）熬糖：200g饴糖加热并加入200g白糖和水加热熬制，直到糖浆由大泡泡变成小泡泡，关火冷却后加入泡打粉；
（3）拌粉：300g糯米粉、300g粘米粉、300g玉米淀粉、500g紫薯粉、300g食盐、20g味精、50g壳聚糖拌匀成混合粉；
（4）包衣：将板栗仁放入包衣机中，浇入所述糖浆，浇一层所述糖浆撒一层所述混合粉，循环该过程直到混合粉全部粘在板栗仁上，得到半成品，所述半成品阴干 24-48 小时备用；
（5）烘烤：所述半成品在烤炉上转动烘烤使其不粘结，200℃下15-30分钟烤熟后冷却即成紫薯板栗；
（6）杀菌包装：采用脉冲强光对所述成品紫薯板栗进行再次杀菌，一次脉冲光一闪光在4J/cm，杀过菌的紫薯板栗用真空包装机按照一份紫薯板栗一份食品干燥剂进行真空包装。
申请人声明，本发明通过上述实施例来说明本发明的制备步骤，但本发明并不局限于上述制备步骤，即不意味着本发明必须依赖上述制备步骤才能实施。所属技术领域的技术人员应该明了，对本发明的任何改进，对本发明所选用原料的等效替换及辅助成分的添加、具体方式的选择等，均落在本发明的保护范围和公开范围之内。
Claims (5)
1.一种紫薯板栗的加工方法，包括以下步骤：
（1）备料：板栗去壳，去除霉变、碎瓣及不规则的板栗仁，筛选出色泽、大小一致的板栗仁，采用脉冲强光对筛选好的板栗仁进行初步杀菌，一次脉冲光一闪光在4J/cm；
（2）熬糖：饴糖加热并加入白糖和水加热熬制，直到糖浆由大泡泡变成小泡泡，关火冷却后加入泡打粉；
（3）拌粉：糯米粉、粘米粉、玉米淀粉、紫薯粉、食盐、味精、壳聚糖拌匀成混合粉；
（4）包衣：将板栗仁放入包衣机中，浇入所述糖浆，浇一层所述糖浆撒一层所述混合粉，循环该过程直到混合粉全部粘在板栗仁上，得到半成品，所述半成品阴干 24-48 小时备用；
（5）烘烤：所述半成品在烤炉上转动烘烤使其不粘结，200℃下15-30分钟烤熟后冷却即成紫薯板栗；
（6）杀菌包装：采用脉冲强光对所述成品紫薯板栗进行再次杀菌，一次脉冲光一闪光在4J/cm，杀过菌的紫薯板栗用真空包装机按照一份紫薯板栗一份食品干燥剂进行真空包装；
优选的，所用板栗应选取甜度高、颗粒小的品种，例如天津良乡栗子，云南甘栗，福建锥栗等；
优选的，所用原料按重量比包括：板栗10%、饴糖 1-3%、白砂糖1-3%、泡打粉 0.1-0.2%、糯米粉 2-4%、粘米粉2-4%、玉米淀粉2-4%、紫薯粉 2-8%、壳聚糖 2-8%。
2.根据权利要求1所述的一种紫薯板栗的加工方法加工所得的紫薯板栗。
3.根据权利要求1所述的一种紫薯板栗的加工方法，其特征在于：所用原料按重量比包括：板栗10%、饴糖 1-3%、白砂糖1-3%、泡打粉 0.1-0.2%、糯米粉 2-4%、粘米粉2-4%、玉米淀粉2-4%、紫薯粉 2-8%、壳聚糖 2-8%。
4.根据权利要求1所述的一种紫薯板栗的加工方法，其特征在于：筛选过的板栗仁放入包衣机中，浇入所述糖浆，浇一层所述糖浆撒一层所述混合粉，循环该过程直到混合粉全部撒在板栗仁上，得到半成品，所述半成品阴干 24-48 小时，在烤炉上转动烘烤使其不粘结，200℃下15-20分钟烤熟后冷却即成紫薯板栗。
5.根据权利要求1所述的一种紫薯板栗的加工方法，其特征在于：采用脉冲强光对所述成品紫薯板栗进行再次杀菌，一次脉冲光一闪光在4J/cm，杀过菌的紫薯板栗用真空包装机按照一份紫薯板栗一份食品干燥剂进行真空包装。
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