CN108740999A - 一种营养红薯粉及其制作方法 - Google Patents
一种营养红薯粉及其制作方法 Download PDFInfo
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- CN108740999A CN108740999A CN201810397789.7A CN201810397789A CN108740999A CN 108740999 A CN108740999 A CN 108740999A CN 201810397789 A CN201810397789 A CN 201810397789A CN 108740999 A CN108740999 A CN 108740999A
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- sweet potato
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Abstract
本发明提供一种营养红薯粉及其制作方法,涉及食品加工技术领域,本发明的营养红薯粉由以下重量份的原料组成:红薯25‑35份、荞麦10‑15份、藕粉8‑16份、葛根5‑10份、冻干红萝卜粉6‑12份、纤维素酶1‑3份、果胶酶2‑4份、食用盐1‑3份、保健助剂9‑18份和水适量;本发明的红薯粉从配方到制作过程均未添加任何有害成分,所采用的红薯是产自申请人所在的广西龙头乡本地,为当年种植出来的红薯,百分百纯天然成分,制作过程中,利用生物酶酶解掉一部分膳食纤维,解决了造成红薯浆液流动性差的问题,还增加了营养成分,提高了纤维素含量;本发明还添加了保健助剂,赋予红薯粉特殊的保健功效。
Description
【技术领域】
本发明涉及食品加工技术领域,具体涉及一种营养红薯粉及其制作方法。
【背景技术】
红薯含有多种营养成分,俗称“土人参”,经常食用,有健身和防病之功效。《本草纲目》左代文献记载,红薯有“补虚乏,益气力,健脾胃,强肾阴”的功效,使人“长寿少疾”;清代赵文敏《本草纲目拾遗》中有“味甘平无毒、主治补中和血,暖胃肥五脏”的记载。当代《中华本草》说红薯“味甘、性平、归脾、肾经、补中和血,益气生精、宽肠胃、通便秘”;可主治:脾虚水肿、疮疡肿毒、肠燥便秘。现代医学也证明,红薯具有防癌抗病之功效。因此,目前红薯类食品已成为百姓餐桌常见之佳肴。
目前的红薯产品有薯干,薯条,粉丝粉条等。而红薯粉条更是千家万户的传统菜肴佳品。而目前的粉丝生产工艺,由于缺乏相关标准和强制要求,不同生产厂家有不同的方法。生产出的产品质量参差不齐。
红薯粉因其口感好,易存放,因此受到大家喜爱。而目前的粉丝生产工艺,由于缺乏相关标准和强制要求,不同生产厂家有不同的方法。有些生产厂家甚至为降低生产成本再加入价格相对较低的玉米淀粉,木薯淀粉,小麦淀粉等,有的还使用明矾、食用胶等其他辅料,食用不安全,也不卫生。且传统粉丝生产工艺生产出来的粉丝不耐煮,容易糊断,口感较差。
【发明内容】
有鉴于此,本发明的目的在于提供一种营养红薯粉及其制作方法,本发明的红薯粉从配方到制作过程均未添加任何有害成分,所采用的红薯是产自申请人所在的广西龙头乡本地,为当年种植出来的红薯,百分百纯天然成分。
为了解决上述技术问题,本发明采用了如下的技术方案:
一种营养红薯粉,所述营养红薯粉由以下重量份的原料组成:红薯25-35份、荞麦10-15份、藕粉8-16份、葛根5-10份、冻干红萝卜粉6-12份、纤维素酶1-3份、果胶酶2-4份、食用盐1-3份、保健助剂9-18份和水适量;所述保健助剂由以下重量份的原料组成:甘草4-8份、藿香5-10份、石斛5-10份、黄芪3-8份、艾叶1-3份、糯稻根须4-9份和水适量。
本发明中,进一步地,所述所述营养红薯粉由以下重量份的原料组成:红薯30份、荞麦12份、藕粉12份、葛根7份、冻干红萝卜粉9份、纤维素酶2份、果胶酶3份、食用盐2份、保健助剂13份和水适量;所述保健助剂由以下重量份的原料组成:甘草6份、藿香7份、石斛7份、黄芪6份、艾叶2份、糯稻根须7份和水适量。
本发明中,进一步地,所述保健助剂通过以下方法得到:
a.按重量份称取制备保健助剂的所有原料,将甘草、黄芪、艾叶用质量分数为5-8%、温度为25-30℃的食盐水浸泡20-30min,取出后用水冲洗滤干,然后倒入干净的炒锅内,用文火翻炒至发出轻微糊味后,取出放在干燥处自然冷却至室温再用打粉机粉碎为过50-80目筛的混合粉末,得到中草药粉;
b.将石斛和藿香洗净、滤干,加入黄酒水溶液至浸过药材表面1-2cm搅拌均匀,浸泡1-2h,然后每次用石斛和藿香总重量3-5倍的水回流提取2-3次,每次提取2-3h,过滤后合并滤液,得到中草药液,所述黄酒水溶液为酒精质量百分数为8-15%的黄酒和水按体积比1:8混合得到;
c.将中草药液、中草药粉放入砂罐或陶罐中搅匀,煮沸后继续用旺火熬10-25min,然后再用文火熬制20-30分钟,接着将物料过滤然后取其药汁即可得到所述保健助剂。
本发明中,进一步地,所述藕粉为自制藕粉,由以下重量份的原料组成:莲藕28-40份、木薯8-16份、荸荠9-18份、百合6-12份、冻干红枣粉6-12份、党参5-10份和果胶酶1-3份。
本发明中,进一步地,所述藕粉通过以下方法得到:
1)清洗:将莲藕清洗后去皮去节,切成藕段并保证两端通孔相通,将木薯和荸荠去皮,然后将木薯切成2-3cm的小段,接着将处理后的木薯、藕段、荸荠放入超声波清洗机中进行清洗20-30分钟;
2)粉碎过滤:将经过步骤1)清洗后的物料混合粉碎,然后经过震动筛分床,过50-100目进行过滤,然后加入保健助剂搅匀,获得浆液;
3)制备中药液:将百合、党参洗净、粉碎,加入二者总重量4-6倍的水浸泡20-30min,放入罐中武火煮沸后转文火煎煮20-30min,过滤取药液,药渣采用相同的方法继续提取两次,合并药液;
4)混合:将中药液、浆液、冻干红枣粉混合,然后加入果胶酶酶解15-25分钟,得到混合浆液;
5)冲洗:将混合浆液输送到冲洗池,并向冲洗池中加入清水,加入的清水的量是混合浆液的1-2倍;
6)对冲洗池内的混合浆液与清水的混合液进行搅拌,并将搅拌充分的混合浆液与清水的混合液在冲洗池中进行沉淀;待混合浆液沉淀好之后,取下层的混合浆液待用;
7)烘干:将沉淀好的混合浆液放入到烘干装置中,进行烘干作业,烘干的时间为1-1.6h,烘干的温度为50-70℃,得到所述藕粉。
本发明还提供上述一种营养红薯粉的制作方法,包括以下步骤:
(1)原料预处理:将红薯清洗、去皮、切丁,将葛根、荞麦洗净;
(2)软化:将经步骤(1)处理后的红薯、葛根和荞麦进行蒸锅软化,并同步采用高温或紫外线进行灭菌处理,得到混合杂粮;
(3)制浆、酶解:将软化后的混合杂粮混合粉碎,然后加入冻干红萝卜粉、食盐混匀,经过震动筛分床,过50-100目进行过滤,然后加入保健助剂搅匀,获得浆液;接着向浆液中加入果胶酶和纤维素酶进行酶解25-35分钟并将酶解后的物料进行均质处理,去除其中没有被一次酶解处理的物料,加入高效液化果胶酶,得到漏粉面团备用;
(4)漏粉成型:将漏粉面团装入漏粉瓢内,再边漏边拍打边加糊浆,控制蒸煮锅的水温保持在96℃以上,方可漏丝;
(5)冷却:将步骤(4)所得粉条捞出立即放入冷水中进行冷水浴;然后放置于阴凉通风的地方老化;经过老化的所述粉丝置于冷库中进行冷冻,冷冻温度是从起始的5℃至最终的-15℃;
(6)晾干:将经过冷却的粉丝放置于通风的地方晾干后进行包装,即可。
本发明中,进一步地,所述步骤(5)中冷冻包括以下阶段:入库前:冷冻库温度为5℃,入库之后逐渐降低到0℃,此阶段时间控制为5-6小时;控制阶段:从0℃至-2℃,此阶段时间控制为2-4小时;慢冻阶段:-2℃至-6℃,此阶段时间控制为1-2小时;速冻阶段:-6℃至-15℃,此阶段时间控制为1-3小时。
需要说明的是,本发明的红薯粉所选用的红薯原料是广西龙头乡本地当年种植出来的红薯。
以下为本发明保健助剂中部分原料的简介:
石斛为兰科石斛兰属多年生草本植物,喜在温暖、潮湿、半阴半阳的环境中生长,大部分分布于西南、华南、台湾等地。石斛味甘,性微寒;归胃、肾经,具有益胃生津,滋阴清热的功效,可用于阴伤津亏、口干烦渴、食少干呕、病后虚热、目暗不明。其药用历史悠久,药用成分既丰富又均衡,能治疗多种疾患。石斛能显著提高超氧化物歧华酶(SOD)水平,降低过氧化脂质(LPO),调节脑单胺类神经介质水平,抑制类似单胺氧化酶(MAO),起到延缓衰老的作用;其中含有酯类成分,具有活血化瘀、扩张血管及抗血小板凝结,治疗血栓闭塞脉搏管炎、脑血栓形成、动脉硬化性闭塞等作用;石斛中提取的菲类和联苄类物质,有抗肺癌、卵巢腺癌和前髓细胞白血病的作用,并且能促进T细胞生长和淋巴细胞产生抑制因子,起到增强免疫的作用,可用于癌症的治疗或辅助治疗;此外,在临床上石斛还可用于治疗慢性咽炎、肠胃疾病、眼科疾病、糖尿病、关节炎。
糯稻根须:为禾本科植物糯稻的根及根茎,除去残茎,洗净,晒干。味甘,性平。入肝经、肺经、肾经三经。具有益胃生津、退虚热、止汗的功效。主阴虚发热,自汗盗汗,口渴咽干,肝炎,丝虫病。《本草再新》:补气化痰,滋阴壮胃,除风湿。治阴寒,安胎和血,疗冻疮、金疮。《中国医学大辞典》:养胃,清肺,健脾,退虚热。《药材学》:补肺健脾,养胃津。
藿香:味辛、性微温,归脾、胃、肺经;芳香升散;具有祛暑解表,化湿脾,理气和胃的功效;主治外感暑湿、寒湿、湿温及湿阻中焦所致寒热头昏、胸脘痞闷、食少身困、呕吐泄泻,并妊娠恶阻,胎动不安,口臭,鼻渊,手足癣。
甘草的功效:补脾益气,清热解毒,祛痰止咳,缓急止痛,调和诸药。用于脾胃虚弱,倦怠乏力,心悸气短,咳嗽痰多,脘腹、四肢挛急疼痛,痈肿疮毒,缓解药物毒性、烈性。
艾叶的功效:理气血,逐寒湿;温经,止血,安胎。治心腹冷痛,泄泻转筋,久痢,吐衄,下血,***,崩漏,带下,胎动不安,痈疡,疥癣。
黄芪的功效:补气固表,利尿托毒,排脓,敛疮生肌。用于气虚乏力,食少便溏,中气下陷,久泻脱肛,便血崩漏,表虚自汗,气虚水肿黄芪圆片,痈疽难溃,久溃不敛,血虚痿黄,内热消渴;慢性肾炎蛋白尿,糖尿病。作用:增强免疫功能,增强机体耐缺氧及应激能力。促进机体代谢,改善心功能。调节血糖。抗茵及抑制病毒作用。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
1.本发明的红薯粉从配方到制作过程均未添加任何有害成分,所采用的红薯是产自申请人所在的广西龙头乡本地,为当年种植出来的红薯,百分百纯天然成分,制作过程中,利用生物酶酶解掉一部分膳食纤维,解决了造成红薯浆液流动性差的问题,还增加了营养成分,提高了纤维素含量;为了进一步增加红薯粉的保健功效,本发明添加了多种营养成分和药物保健成分,能同时满足人体的营养需求与身体调养的需求,所制得的红薯粉口感佳,香味浓,且具有健脾、益胃、祛湿、解毒以及增强抵抗力的作用,特别适合脾胃不适、消化不良、体虚的人食用。
2.本发明所采用的藕粉为自制藕粉,其制备过程简单,用超声波清洗机能清洗得很干净,有效去除藏纳的泥沙,从而很好的保证藕粉的纯度,效率大大的提高,能快速的将藕粉进行变成粉状,避免操作过程中藕粉结块,添加木薯、荸荠提高藕粉的口感,其粘稠度更高,用于后期制作红薯粉的时候使得粉更耐煮,不易断条,添加百合提升香味,红枣粉赋予其清甜的口感以及补血养颜之功效,原料混合过程中添加果胶酶,能够增加物料的流动性,使其混合更充分。
【具体实施方式】
下面的实施例可以帮助本领域的技术人员更全面地理解本发明,但不可以以任何方式限制本发明。
实施例1
本实施例提供一种营养红薯粉由以下重量份的原料组成:红薯25份、荞麦10份、藕粉8份、葛根5份、冻干红萝卜粉6份、纤维素酶1份、果胶酶2份、食用盐1份、保健助剂9份和水适量;其中,保健助剂由以下重量份的原料组成:甘草4份、藿香5份、石斛5份、黄芪3份、艾叶1份、糯稻根须4份和水适量;藕粉为自制藕粉,由以下重量份的原料组成:莲藕28份、木薯8份、荸荠9份、百合6份、冻干红枣粉6份、党参5份和果胶酶1份。
制备上述一种营养红薯粉的方法,包括以下步骤:
(一)制备保健助剂
a.按重量份称取制备保健助剂的所有原料,将甘草、黄芪、艾叶用质量分数为5%、温度为25℃的食盐水浸泡20min,取出后用水冲洗滤干,然后倒入干净的炒锅内,用文火翻炒至发出轻微糊味后,取出放在干燥处自然冷却至室温再用打粉机粉碎为过50目筛的混合粉末,得到中草药粉;
b.将石斛和藿香洗净、滤干,加入黄酒水溶液至浸过药材表面1cm搅拌均匀,浸泡1h,然后每次用石斛和藿香总重量3倍的水回流提取2次,每次提取2h,过滤后合并滤液,得到中草药液,所述黄酒水溶液为酒精质量百分数为8%的黄酒和水按体积比1:8混合得到;
c.将中草药液、中草药粉放入砂罐或陶罐中搅匀,煮沸后继续用旺火熬10min,然后再用文火熬制20分钟,接着将物料过滤然后取其药汁即可得到所述保健助剂。
(二)制备藕粉
1)清洗:将莲藕清洗后去皮去节,切成藕段并保证两端通孔相通,将木薯和荸荠去皮,然后将木薯切成2cm的小段,接着将处理后的木薯、藕段、荸荠放入超声波清洗机中进行清洗20分钟;
2)粉碎过滤:将经过步骤1)清洗后的物料混合粉碎,然后经过震动筛分床,过50目进行过滤,然后加入保健助剂搅匀,获得浆液;
3)制备中药液:将百合、党参洗净、粉碎,加入二者总重量4倍的水浸泡20min,放入罐中武火煮沸后转文火煎煮20min,过滤取药液,药渣采用相同的方法继续提取两次,合并药液;
4)混合:将中药液、浆液、冻干红枣粉混合,然后加入果胶酶酶解15分钟,得到混合浆液;
5)冲洗:将混合浆液输送到冲洗池,并向冲洗池中加入清水,加入的清水的量是混合浆液的1倍;
6)对冲洗池内的混合浆液与清水的混合液进行搅拌,并将搅拌充分的混合浆液与清水的混合液在冲洗池中进行沉淀;待混合浆液沉淀好之后,取下层的混合浆液待用;
7)烘干:将沉淀好的混合浆液放入到烘干装置中,进行烘干作业,烘干的时间为1h,烘干的温度为50℃,得到所述藕粉。
(三)制备红薯粉
(1)原料预处理:将红薯清洗、去皮、切丁,将葛根、荞麦洗净;
(2)软化:将经步骤(1)处理后的红薯、葛根和荞麦进行蒸锅软化,并同步采用高温或紫外线进行灭菌处理,得到混合杂粮;
(3)制浆、酶解:将软化后的混合杂粮混合粉碎,然后加入冻干红萝卜粉、食盐混匀,经过震动筛分床,过50目进行过滤,然后加入保健助剂搅匀,获得浆液;接着向浆液中加入果胶酶和纤维素酶进行酶解25分钟并将酶解后的物料进行均质处理,去除其中没有被一次酶解处理的物料,加入高效液化果胶酶,得到漏粉面团备用;
(4)漏粉成型:将漏粉面团装入漏粉瓢内,再边漏边拍打边加糊浆,控制蒸煮锅的水温保持在96℃以上,方可漏丝;
(5)冷却:将步骤(4)所得粉条捞出立即放入冷水中进行冷水浴;然后放置于阴凉通风的地方老化;经过老化的所述粉丝置于冷库中进行冷冻,冷冻包括以下阶段:入库前:冷冻库温度为5℃,入库之后逐渐降低到0℃,此阶段时间控制为5小时;控制阶段:从0℃至-2℃,此阶段时间控制为2小时;慢冻阶段:-2℃至-6℃,此阶段时间控制为1小时;速冻阶段:-6℃至-15℃,此阶段时间控制为1小时;
(6)晾干:将经过冷却的粉丝放置于通风的地方晾干后进行包装,即可。
实施例2
本实施例提供一种营养红薯粉由以下重量份的原料组成:红薯30份、荞麦12份、藕粉12份、葛根7份、冻干红萝卜粉9份、纤维素酶2份、果胶酶3份、食用盐2份、保健助剂13份和水适量;其中,保健助剂由以下重量份的原料组成:甘草6份、藿香7份、石斛7份、黄芪6份、艾叶2份、糯稻根须7份和水适量;藕粉为自制藕粉,由以下重量份的原料组成:莲藕32份、木薯12份、荸荠13份、百合9份、冻干红枣粉9份、党参7份和果胶酶1-3份。
制备上述一种营养红薯粉的方法,包括以下步骤:
(一)制备保健助剂
a.按重量份称取制备保健助剂的所有原料,将甘草、黄芪、艾叶用质量分数为6%、温度为27℃的食盐水浸泡25min,取出后用水冲洗滤干,然后倒入干净的炒锅内,用文火翻炒至发出轻微糊味后,取出放在干燥处自然冷却至室温再用打粉机粉碎为过65目筛的混合粉末,得到中草药粉;
b.将石斛和藿香洗净、滤干,加入黄酒水溶液至浸过药材表面1.5cm搅拌均匀,浸泡1.5h,然后每次用石斛和藿香总重量4倍的水回流提取2次,每次提取2.5h,过滤后合并滤液,得到中草药液,所述黄酒水溶液为酒精质量百分数为12%的黄酒和水按体积比1:8混合得到;
c.将中草药液、中草药粉放入砂罐或陶罐中搅匀,煮沸后继续用旺火熬18min,然后再用文火熬制25分钟,接着将物料过滤然后取其药汁即可得到所述保健助剂。
(二)制备藕粉
1)清洗:将莲藕清洗后去皮去节,切成藕段并保证两端通孔相通,将木薯和荸荠去皮,然后将木薯切成2.5cm的小段,接着将处理后的木薯、藕段、荸荠放入超声波清洗机中进行清洗25分钟;
2)粉碎过滤:将经过步骤1)清洗后的物料混合粉碎,然后经过震动筛分床,过75目进行过滤,然后加入保健助剂搅匀,获得浆液;
3)制备中药液:将百合、党参洗净、粉碎,加入二者总重量5倍的水浸泡25min,放入罐中武火煮沸后转文火煎煮25min,过滤取药液,药渣采用相同的方法继续提取两次,合并药液;
4)混合:将中药液、浆液、冻干红枣粉混合,然后加入果胶酶酶解20分钟,得到混合浆液;
5)冲洗:将混合浆液输送到冲洗池,并向冲洗池中加入清水,加入的清水的量是混合浆液的1.5倍;
6)对冲洗池内的混合浆液与清水的混合液进行搅拌,并将搅拌充分的混合浆液与清水的混合液在冲洗池中进行沉淀;待混合浆液沉淀好之后,取下层的混合浆液待用;
7)烘干:将沉淀好的混合浆液放入到烘干装置中,进行烘干作业,烘干的时间为1.3h,烘干的温度为60℃,得到所述藕粉。
(三)制备红薯粉
(1)原料预处理:将红薯清洗、去皮、切丁,将葛根、荞麦洗净;
(2)软化:将经步骤(1)处理后的红薯、葛根和荞麦进行蒸锅软化,并同步采用高温或紫外线进行灭菌处理,得到混合杂粮;
(3)制浆、酶解:将软化后的混合杂粮混合粉碎,然后加入冻干红萝卜粉、食盐混匀,经过震动筛分床,过75目进行过滤,然后加入保健助剂搅匀,获得浆液;接着向浆液中加入果胶酶和纤维素酶进行酶解30分钟并将酶解后的物料进行均质处理,去除其中没有被一次酶解处理的物料,加入高效液化果胶酶,得到漏粉面团备用;
(4)漏粉成型:将漏粉面团装入漏粉瓢内,再边漏边拍打边加糊浆,控制蒸煮锅的水温保持在96℃以上,方可漏丝;
(5)冷却:将步骤(4)所得粉条捞出立即放入冷水中进行冷水浴;然后放置于阴凉通风的地方老化;经过老化的所述粉丝置于冷库中进行冷冻,冷冻包括以下阶段:入库前:冷冻库温度为5℃,入库之后逐渐降低到0℃,此阶段时间控制为5.5小时;控制阶段:从0℃至-2℃,此阶段时间控制为3小时;慢冻阶段:-2℃至-6℃,此阶段时间控制为1.5小时;速冻阶段:-6℃至-15℃,此阶段时间控制为2小时;
(6)晾干:将经过冷却的粉丝放置于通风的地方晾干后进行包装,即可。
实施例3
本实施例提供一种营养红薯粉由以下重量份的原料组成:红薯35份、荞麦15份、藕粉16份、葛根10份、冻干红萝卜粉12份、纤维素酶3份、果胶酶4份、食用盐3份、保健助剂18份和水适量;其中,保健助剂由以下重量份的原料组成:甘草8份、藿香10份、石斛10份、黄芪8份、艾叶3份、糯稻根须9份和水适量;藕粉为自制藕粉,由以下重量份的原料组成:莲藕40份、木薯16份、荸荠18份、百合12份、冻干红枣粉12份、党参10份和果胶酶3份。
制备上述一种营养红薯粉的方法,包括以下步骤:
(一)制备保健助剂
a.按重量份称取制备保健助剂的所有原料,将甘草、黄芪、艾叶用质量分数为8%、温度为30℃的食盐水浸泡30min,取出后用水冲洗滤干,然后倒入干净的炒锅内,用文火翻炒至发出轻微糊味后,取出放在干燥处自然冷却至室温再用打粉机粉碎为过80目筛的混合粉末,得到中草药粉;
b.将石斛和藿香洗净、滤干,加入黄酒水溶液至浸过药材表面2cm搅拌均匀,浸泡2h,然后每次用石斛和藿香总重量5倍的水回流提取3次,每次提取3h,过滤后合并滤液,得到中草药液,所述黄酒水溶液为酒精质量百分数为15%的黄酒和水按体积比1:8混合得到;
c.将中草药液、中草药粉放入砂罐或陶罐中搅匀,煮沸后继续用旺火熬25min,然后再用文火熬制30分钟,接着将物料过滤然后取其药汁即可得到所述保健助剂。
(二)制备藕粉
1)清洗:将莲藕清洗后去皮去节,切成藕段并保证两端通孔相通,将木薯和荸荠去皮,然后将木薯切成3cm的小段,接着将处理后的木薯、藕段、荸荠放入超声波清洗机中进行清洗30分钟;
2)粉碎过滤:将经过步骤1)清洗后的物料混合粉碎,然后经过震动筛分床,过100目进行过滤,然后加入保健助剂搅匀,获得浆液;
3)制备中药液:将百合、党参洗净、粉碎,加入二者总重量6倍的水浸泡30min,放入罐中武火煮沸后转文火煎煮30min,过滤取药液,药渣采用相同的方法继续提取两次,合并药液;
4)混合:将中药液、浆液、冻干红枣粉混合,然后加入果胶酶酶解25分钟,得到混合浆液;
5)冲洗:将混合浆液输送到冲洗池,并向冲洗池中加入清水,加入的清水的量是混合浆液的2倍;
6)对冲洗池内的混合浆液与清水的混合液进行搅拌,并将搅拌充分的混合浆液与清水的混合液在冲洗池中进行沉淀;待混合浆液沉淀好之后,取下层的混合浆液待用;
7)烘干:将沉淀好的混合浆液放入到烘干装置中,进行烘干作业,烘干的时间为1.6h,烘干的温度为70℃,得到所述藕粉。
(三)制备红薯粉
(1)原料预处理:将红薯清洗、去皮、切丁,将葛根、荞麦洗净;
(2)软化:将经步骤(1)处理后的红薯、葛根和荞麦进行蒸锅软化,并同步采用高温或紫外线进行灭菌处理,得到混合杂粮;
(3)制浆、酶解:将软化后的混合杂粮混合粉碎,然后加入冻干红萝卜粉、食盐混匀,经过震动筛分床,过100目进行过滤,然后加入保健助剂搅匀,获得浆液;接着向浆液中加入果胶酶和纤维素酶进行酶解35分钟并将酶解后的物料进行均质处理,去除其中没有被一次酶解处理的物料,加入高效液化果胶酶,得到漏粉面团备用;
(4)漏粉成型:将漏粉面团装入漏粉瓢内,再边漏边拍打边加糊浆,控制蒸煮锅的水温保持在96℃以上,方可漏丝;
(5)冷却:将步骤(4)所得粉条捞出立即放入冷水中进行冷水浴;然后放置于阴凉通风的地方老化;经过老化的所述粉丝置于冷库中进行冷冻,冷冻包括以下阶段:入库前:冷冻库温度为5℃,入库之后逐渐降低到0℃,此阶段时间控制为6小时;控制阶段:从0℃至-2℃,此阶段时间控制为4小时;慢冻阶段:-2℃至-6℃,此阶段时间控制为2小时;速冻阶段:-6℃至-15℃,此阶段时间控制为3小时;
(6)晾干:将经过冷却的粉丝放置于通风的地方晾干后进行包装,即可。
效果验证:
食用下本发明制作的红薯粉的调理试验资料:
1、肖某,30岁,广西桂林人,因长期应酬导致脘腹胀痛,食欲不化,嗳腐吞酸,纳呆恶心,经人推荐食用本发明红薯粉,食用一个星期后,症状得到很大改善,且朱某对本发明的面条评价很高,不仅能治疗消化不良引起的各种症状,且味道正,吃了还想吃。
2、方女士,女,44岁,广西玉林人。患者表现为右胁胀满,苔厚白腻且腹胀,大便不畅,经朋友推荐食用本发明的红薯粉1个月后,上述不适症状得到缓解,继续食用2个月,上述症状消失,且胃口也变好了,跟踪调查无复发。
虽然,上文中已经用一般性说明及具体实施方案对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (7)
1.一种营养红薯粉,其特征在于,所述营养红薯粉由以下重量份的原料组成:红薯25-35份、荞麦10-15份、藕粉8-16份、葛根5-10份、冻干红萝卜粉6-12份、纤维素酶1-3份、果胶酶2-4份、食用盐1-3份、保健助剂9-18份和水适量;
所述保健助剂由以下重量份的原料组成:甘草4-8份、藿香5-10份、石斛5-10份、黄芪3-8份、艾叶1-3份、糯稻根须4-9份和水适量。
2.根据权利要求1所述的一种营养红薯粉,其特征在于,所述所述营养红薯粉由以下重量份的原料组成:红薯30份、荞麦12份、藕粉12份、葛根7份、冻干红萝卜粉9份、纤维素酶2份、果胶酶3份、食用盐2份、保健助剂13份和水适量;
所述保健助剂由以下重量份的原料组成:甘草6份、藿香7份、石斛7份、黄芪6份、艾叶2份、糯稻根须7份和水适量。
3.根据权利要求1所述的一种营养红薯粉,其特征在于,所述保健助剂通过以下方法得到:
a.按重量份称取制备保健助剂的所有原料,将甘草、黄芪、艾叶用质量分数为5-8%、温度为25-30℃的食盐水浸泡20-30min,取出后用水冲洗滤干,然后倒入干净的炒锅内,用文火翻炒至发出轻微糊味后,取出放在干燥处自然冷却至室温再用打粉机粉碎为过50-80目筛的混合粉末,得到中草药粉;
b.将石斛和藿香洗净、滤干,加入黄酒水溶液至浸过药材表面1-2cm搅拌均匀,浸泡1-2h,然后每次用石斛和藿香总重量3-5倍的水回流提取2-3次,每次提取2-3h,过滤后合并滤液,得到中草药液,所述黄酒水溶液为酒精质量百分数为8-15%的黄酒和水按体积比1:8混合得到;
c.将中草药液、中草药粉放入砂罐或陶罐中搅匀,煮沸后继续用旺火熬10-25min,然后再用文火熬制20-30分钟,接着将物料过滤然后取其药汁即可得到所述保健助剂。
4.根据权利要求1所述的一种营养红薯粉,其特征在于,所述藕粉为自制藕粉,由以下重量份的原料组成:莲藕28-40份、木薯8-16份、荸荠9-18份、百合6-12份、冻干红枣粉6-12份、党参5-10份和果胶酶1-3份。
5.根据权利要求4所述的一种营养红薯粉,其特征在于,所述藕粉通过以下方法得到:
1)清洗:将莲藕清洗后去皮去节,切成藕段并保证两端通孔相通,将木薯和荸荠去皮,然后将木薯切成2-3cm的小段,接着将处理后的木薯、藕段、荸荠放入超声波清洗机中进行清洗20-30分钟;
2)粉碎过滤:将经过步骤1)清洗后的物料混合粉碎,然后经过震动筛分床,过50-100目进行过滤,然后加入保健助剂搅匀,获得浆液;
3)制备中药液:将百合、党参洗净、粉碎,加入二者总重量4-6倍的水浸泡20-30min,放入罐中武火煮沸后转文火煎煮20-30min,过滤取药液,药渣采用相同的方法继续提取两次,合并药液;
4)混合:将中药液、浆液、冻干红枣粉混合,然后加入果胶酶酶解15-25分钟,得到混合浆液;
5)冲洗:将混合浆液输送到冲洗池,并向冲洗池中加入清水,加入的清水的量是混合浆液的1-2倍;
6)对冲洗池内的混合浆液与清水的混合液进行搅拌,并将搅拌充分的混合浆液与清水的混合液在冲洗池中进行沉淀;待混合浆液沉淀好之后,取下层的混合浆液待用;
7)烘干:将沉淀好的混合浆液放入到烘干装置中,进行烘干作业,烘干的时间为1-1.6h,烘干的温度为50-70℃,得到所述藕粉。
6.根据权利要求1-5任一项所述的一种营养红薯粉的制作方法,其特征在于,所述制作方法包括以下步骤:
(1)原料预处理:将红薯清洗、去皮、切丁,将葛根、荞麦洗净;
(2)软化:将经步骤(1)处理后的红薯、葛根和荞麦进行蒸锅软化,并同步采用高温或紫外线进行灭菌处理,得到混合杂粮;
(3)制浆、酶解:将软化后的混合杂粮混合粉碎,然后加入冻干红萝卜粉、食盐混匀,经过震动筛分床,过50-100目进行过滤,然后加入保健助剂搅匀,获得浆液;接着向浆液中加入果胶酶和纤维素酶进行酶解25-35分钟并将酶解后的物料进行均质处理,去除其中没有被一次酶解处理的物料,加入高效液化果胶酶,得到漏粉面团备用;
(4)漏粉成型:将漏粉面团装入漏粉瓢内,再边漏边拍打边加糊浆,控制蒸煮锅的水温保持在96℃以上,方可漏丝;
(5)冷却:将步骤(4)所得粉条捞出立即放入冷水中进行冷水浴;然后放置于阴凉通风的地方老化;经过老化的所述粉丝置于冷库中进行冷冻,冷冻温度是从起始的5℃至最终的-15℃;
(6)晾干:将经过冷却的粉丝放置于通风的地方晾干后进行包装,即可。
7.根据权利要求6所述的一种营养红薯粉的制作方法,其特征在于,所述步骤(5)中冷冻包括以下阶段:入库前:冷冻库温度为5℃,入库之后逐渐降低到0℃,此阶段时间控制为5-6小时;控制阶段:从0℃至-2℃,此阶段时间控制为2-4小时;慢冻阶段:-2℃至-6℃,此阶段时间控制为1-2小时;速冻阶段:-6℃至-15℃,此阶段时间控制为1-3小时。
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