CN112869082A - 一种番薯渣副食加工制备方法 - Google Patents
一种番薯渣副食加工制备方法 Download PDFInfo
- Publication number
- CN112869082A CN112869082A CN202110237380.0A CN202110237380A CN112869082A CN 112869082 A CN112869082 A CN 112869082A CN 202110237380 A CN202110237380 A CN 202110237380A CN 112869082 A CN112869082 A CN 112869082A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- fermentation
- fermented product
- sweet
- residue
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 92
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 92
- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 52
- 230000004151 fermentation Effects 0.000 claims abstract description 52
- 239000000047 product Substances 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 241000196324 Embryophyta Species 0.000 claims abstract description 4
- 239000000706 filtrate Substances 0.000 claims abstract description 4
- 239000002985 plastic film Substances 0.000 claims abstract description 4
- 229920006255 plastic film Polymers 0.000 claims abstract description 4
- 239000002253 acid Substances 0.000 claims description 7
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 239000004570 mortar (masonry) Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 102000004316 Oxidoreductases Human genes 0.000 description 4
- 108090000854 Oxidoreductases Proteins 0.000 description 4
- 201000006549 dyspepsia Diseases 0.000 description 4
- 229920001592 potato starch Polymers 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 206010000060 Abdominal distension Diseases 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 208000035240 Disease Resistance Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010067171 Regurgitation Diseases 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 208000024798 heartburn Diseases 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- General Health & Medical Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种番薯渣副食加工制备方法,旨在克服番薯渣口感差、欠缺深加工手段的问题,它包括如下步骤,选用番薯,对番薯进行清洗、去皮和粉碎制得番薯糊,再将番薯糊和水混合后进行搓洗和过筛,得到滤液和滤渣,对滤渣进行干燥、粉碎制得番薯渣,对番薯渣进行静置滤水,再将番薯渣用塑料薄膜盖住,使用植物灯进行定时光照,再将番薯渣、酒曲和水按比例搅拌进行一次发酵和二次发酵,二次发酵的发酵物对其进行晒干,晒干后的二次发酵物可制成各种美食。
Description
技术领域
本发明属于农产品加工技术,特指一种番薯渣副食加工制备方法。
背景技术
番薯是一种营养齐全而丰富的天然滋补食品,富含主食的各种基本营养素,包括碳水化合物、脂肪,磷、钙和铁等,同时其富含胡萝卜素、维生素A、糖、钙维生素B1和维生素B2,对促进人的脑细胞和分泌激素的活性,增强人体抗病能力,提高免疫功能,延缓智力衰退和机体衰老起着重要作用。
现有技术中,番薯可直接经过热加工进行食用,也可经过提取其中的淀粉,制备成番薯淀粉进行食用。
然而现有技术不够完善,番薯提取淀粉后残留的番薯渣通常当作饲料进行食用,其深加工利用严重不足,番薯渣仍然包含对人体有益的营养物质,但是由于其口感差、食用后容易胀气等问题,不被人们所接受。
发明内容
为克服现有技术的不足及存在的问题,本发明提供一种番薯渣副食加工制备方法。
为实现上述目的,本发明采用如下技术方案:
一种番薯渣副食加工制备方法,包括如下步骤:
S1:选用无虫蛀、无霉变、无异味、成熟度适中的番薯;
S2:对上述的番薯进行清洗、去皮和粉碎,制得番薯糊;
S3:将上述的番薯糊和水在常温下进行混合,混合均匀后进行搓洗和过筛,得到滤液和滤渣,对滤渣进行干燥、粉碎,制得番薯渣;
S4:将上述番薯渣自然静置过滤1天的水;
S5:将上述的番薯渣用塑料薄膜盖住,使用植物灯对其进行定时光照;
S6:将1000份上述的番薯渣、0.5份酒曲和适量的水进行混合搅拌,搅拌均匀后,放入真空发酵室内进行发酵,发酵温度为25-27℃,发酵时间为3-5天,制得第一次发酵的发酵物;
S7:对上述的第一次发酵的发酵物进行检测,如果第一次发酵的发酵物呈黄色且有黏性,则进入S8步骤,如果第一次发酵的发酵物呈发臭发苦,则重新回到S1步骤;
S8:将上述的第一次发酵的发酵物再次放入真空发酵室内进行发酵,发酵温度25-27℃,发酵时间为10-15天,得到第二次发酵的发酵物;
S9:对上述的第二次发酵的发酵物进行检测,如果第二次发酵的发酵物呈黄色且少许变酸,则继续S10步骤,如果第二次发酵的发酵物呈过度酸且有水流出,则重新回到S1步骤;
S10:将第二次发酵的发酵物进行晒干;
S11:将晒干的第二次发酵的发酵物加工制成各种美食,具体地,可将发酵物放置在石臼中,采用棒槌对晒干的二次发酵的发酵物进行泡水和反复捶打,捶打次数不少于80次,从而将其打烂,可通过煎、炸、蒸、烤等烹饪方式加工成美食。
本发明相比现有技术突出且有益的技术效果是:
(1)在番薯渣进行发酵时,酒曲和番薯渣产生糖化反应,提高了番薯糟的甜度、酸度和糯性,番薯渣更加粘稠,更加具有嚼劲,而发酵粉和番薯糊中的酸性物质反应,可中和部分酸性并释放二氧化碳,提高了番薯糟的蓬松度和口感,使得番薯面团烹饪出来的美食具有酸甜可口、甜而不腻和带有嚼劲的口感,因此具有口感佳的优点。
(2)番薯渣在经过多次发酵后,番薯渣中的氧化酶遭到灭活,避免食用带有氧化酶的食物可对人造成难以消化、腹胀、反酸、烧心等不适症状的问题,因此本番薯饼具有健康、无副作用的优点。
(3)番薯面团制得的美食富含有蛋白质、维生素A、维生素C、氨基酸等,过滤得到的番薯粉及番薯渣中,番薯渣经过发酵工艺制成番薯渣副食,经常食用,可提高使用者的抗病能力、延缓智力衰退和机体衰老,而且番薯渣提前除去了其中的淀粉,并含有大量纤维素和较低的脂肪,经常食用可起到抑制肥胖和促进新陈代谢的作用,亦可作为减肥食品进行食用。
附图说明
图1是本发明的番薯渣副食制备的流程示意图;
具体实施方式
为了便于本领域技术人员的理解,下面结合附图和具体实施例对本发明作进一步描述。
如图所示,一种番薯渣副食加工制备方法,包括如下步骤:
S1:选用无虫蛀、无霉变、无异味、成熟度适中的番薯。
S2:对上述的番薯进行清洗、去皮和粉碎,制得番薯糊。
清洗番薯时,首先采用毛刷清洗机对番薯进行刷洗,除去番薯表面的泥土和杂质,再采用水枪对番薯进行冲洗,冲洗次数不少于五次,水压不小于3mpa,进一步除去番薯表面的泥土和杂质,再将洗净后的番薯放入削皮机中进行自动削皮,除去番薯的表皮。
粉碎番薯时,先将削皮后的番薯放入高速切片机中进行自动切片,高速切片机的切片速度为5000rpm,番薯的切片厚度为0.5-2.5cm,再将切片后的番薯放入研磨机中进行粉碎,制得番薯糊,番薯糊的物粒度为40-80目。
S3:将上述的番薯糊和水在常温下进行混合,番薯糊和水的比例为1:4-1:6,番薯糊和水混合时,混合均匀后对其进行反复搓洗和过筛,搓洗和过滤的次数不少于3次,具体地,过筛采用42目筛,得到滤液和滤渣,对滤渣进行干燥、粉碎,具体地,滤渣通过红外热风炉进行干燥,干燥后滤渣的含水量为5-10%,再将干燥后的滤渣置入超微粉碎机中进行粉碎,制得番薯渣。
S4:将上述的番薯渣静置过滤一天水,具体地,可采用42目筛进行过滤。
S5:将上述的番薯渣用塑料薄膜进行盖住,使用植物灯对其进行定时光照,光照时间不少于1天。
S6:将1000份上述的番薯渣、0.5份酒曲和适量的水进行混合搅拌,具体地,可采用揉面机进行混合,酒曲的主要成分为曲霉菌,搅拌均匀后,放入真空发酵室内进行发酵,发酵温度为25-27℃,发酵时间为3-5天,制得第一次发酵的发酵物,因酒曲可与番薯渣发生糖化反应,提高产品的甜度和酸度,而氧化酶在酸度环境下遭到灭活,避免氧化酶对人造成难以消化、腹胀、反酸、烧心等不适症状的问题。
S7:对上述的第一次发酵的发酵物进行检测,如果第一次发酵的发酵物呈黄色且有黏性,则进入S8步骤,如果第一次发酵的发酵物呈发臭发苦,则重新回到S1步骤。
S8:将上述的第一次发酵的发酵物再次放入真空发酵室内进行发酵,发酵温度25-27℃,发酵时间为10-15天,得到第二次发酵的发酵物。
S9:对上述的第二次发酵的发酵物进行检测,如果第二次发酵的发酵物呈黄色且少许变酸,则继续S10步骤,如果第二次发酵的发酵物呈过度酸且有水流出,则重新回到S1步骤。
S10:将第二次发酵的发酵物进行晒干,使其含水量为10-15%,具体地,放置在铁丝网架上,置于烘房内进行晒干,烘房的温度为60℃,每隔2小时进行翻料,直至一次发酵的发酵物的含水量为5-10%。
S11:将晒干的第二次发酵的发酵物加工制成各种美食,具体地,可将发酵物放置在石臼中,采用棒槌对晒干的二次发酵的发酵物进行泡水和反复捶打,捶打次数不少于80次,从而将其打烂,可通过煎、炸、蒸、烤等烹饪方式加工成美食。
上述实施例仅为本发明的较佳实施例,并非依此限制本发明的保护范围,故:凡依本发明的结构、形状、原理所做的等效变化,均应涵盖于本发明的保护范围之内。
Claims (1)
1.一种番薯渣副食加工制备方法,其特征在于,包括如下步骤:
S1:选用无虫蛀、无霉变、无异味、成熟度适中的番薯;
S2:对上述的番薯进行清洗、去皮和粉碎,制得番薯糊;
S3:将上述的番薯糊和水在常温下进行混合,混合均匀后进行搓洗和过筛,得到滤液和滤渣,对滤渣进行干燥、粉碎,制得番薯渣;
S4:将上述番薯渣静置过滤1天的水;
S5:将上述的番薯渣用塑料薄膜盖住,使用植物灯对其进行定时光照;
S6:将1000份上述的番薯渣、0.5份酒曲和适量的水进行混合搅拌,搅拌均匀后,放入真空发酵室内进行发酵,发酵温度为25-27℃,发酵时间为3-5天,制得第一次发酵的发酵物;
S7:对上述的第一次发酵的发酵物进行检测,如果第一次发酵的发酵物呈黄色且有黏性,则进入S8步骤,如果第一次发酵的发酵物呈发臭发苦,则重新回到S1步骤;
S8:将上述的第一次发酵的发酵物再次放入真空发酵室内进行发酵,发酵温度25-27℃,发酵时间为10-15天,得到第二次发酵的发酵物;
S9:对上述的第二次发酵的发酵物进行检测,如果第二次发酵的发酵物呈黄色且少许变酸,则继续S10步骤,如果第二次发酵的发酵物呈过度酸且有水流出,则重新回到S1步骤;
S10:将第二次发酵的发酵物进行晒干;
S11:将晒干的第二次发酵的发酵物加工制成各种美食,具体地,可将发酵物放置在石臼中,采用棒槌对晒干的二次发酵的发酵物进行泡水和反复捶打,捶打次数不少于80次,从而将其打烂,可通过煎、炸、蒸、烤等烹饪方式加工成美食。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110237380.0A CN112869082A (zh) | 2021-03-04 | 2021-03-04 | 一种番薯渣副食加工制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110237380.0A CN112869082A (zh) | 2021-03-04 | 2021-03-04 | 一种番薯渣副食加工制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112869082A true CN112869082A (zh) | 2021-06-01 |
Family
ID=76055365
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110237380.0A Pending CN112869082A (zh) | 2021-03-04 | 2021-03-04 | 一种番薯渣副食加工制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112869082A (zh) |
Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1602734A (zh) * | 2004-02-27 | 2005-04-06 | 华中科技大学 | 一种块茎类初加工残留物微生物技术深加工方法 |
CN1935004A (zh) * | 2006-10-20 | 2007-03-28 | 华中农业大学 | 一种红薯食品及其生产方法 |
CN101019679A (zh) * | 2007-03-19 | 2007-08-22 | 沈阳农业大学 | 红薯汁营养饮品及工艺方法 |
CN101112247A (zh) * | 2006-07-29 | 2008-01-30 | 黎福根 | 一种含硒红薯饮料及其制作方法 |
CN101283767A (zh) * | 2008-04-29 | 2008-10-15 | 湖南天圣有机农业有限公司 | 红薯淀粉生产及其薯渣处理工艺 |
CN102648759A (zh) * | 2011-02-28 | 2012-08-29 | 樊华轩 | 一种薯渣食品及其制作方法 |
CN104000138A (zh) * | 2014-05-28 | 2014-08-27 | 湖北省农业科学院农产品加工与核农技术研究所 | 以马铃薯渣为原料同时制备富含生物蛋白的膳食纤维和果胶的工艺方法 |
CN104187743A (zh) * | 2014-07-07 | 2014-12-10 | 沈阳师范大学 | 一种制备甘薯渣中膳食纤维的方法 |
CN106036320A (zh) * | 2016-06-16 | 2016-10-26 | 辽宁省微生物科学研究院 | 一种蕈菌类菌丝体发酵液原浆饮料的制备方法 |
CN111567771A (zh) * | 2020-06-04 | 2020-08-25 | 北京市农业技术推广站 | 一种发酵型甘薯冻干无糖食品的加工工艺 |
-
2021
- 2021-03-04 CN CN202110237380.0A patent/CN112869082A/zh active Pending
Patent Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1602734A (zh) * | 2004-02-27 | 2005-04-06 | 华中科技大学 | 一种块茎类初加工残留物微生物技术深加工方法 |
CN101112247A (zh) * | 2006-07-29 | 2008-01-30 | 黎福根 | 一种含硒红薯饮料及其制作方法 |
CN1935004A (zh) * | 2006-10-20 | 2007-03-28 | 华中农业大学 | 一种红薯食品及其生产方法 |
CN101019679A (zh) * | 2007-03-19 | 2007-08-22 | 沈阳农业大学 | 红薯汁营养饮品及工艺方法 |
CN101283767A (zh) * | 2008-04-29 | 2008-10-15 | 湖南天圣有机农业有限公司 | 红薯淀粉生产及其薯渣处理工艺 |
CN102648759A (zh) * | 2011-02-28 | 2012-08-29 | 樊华轩 | 一种薯渣食品及其制作方法 |
CN104000138A (zh) * | 2014-05-28 | 2014-08-27 | 湖北省农业科学院农产品加工与核农技术研究所 | 以马铃薯渣为原料同时制备富含生物蛋白的膳食纤维和果胶的工艺方法 |
CN104187743A (zh) * | 2014-07-07 | 2014-12-10 | 沈阳师范大学 | 一种制备甘薯渣中膳食纤维的方法 |
CN106036320A (zh) * | 2016-06-16 | 2016-10-26 | 辽宁省微生物科学研究院 | 一种蕈菌类菌丝体发酵液原浆饮料的制备方法 |
CN111567771A (zh) * | 2020-06-04 | 2020-08-25 | 北京市农业技术推广站 | 一种发酵型甘薯冻干无糖食品的加工工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR100747787B1 (ko) | 송이버섯이 포함된 된장의 제조방법 | |
CN105594811B (zh) | 一种无麸质木薯营养饼干及其制备方法 | |
CN105494539B (zh) | 一种无麸质木薯营养面包及其制备方法 | |
CN107058025B (zh) | 一种营养性苦荞酒及其生产方法 | |
CN106281924A (zh) | 藜麦白酒、藜麦有机白酒、藜麦啤酒及其酒糟 | |
CN103689515A (zh) | 人参的应用以及人参酱类调味品及其制备方法 | |
CN103222590A (zh) | 一种益气芡实椰香奶糕 | |
CN104489028A (zh) | 一种香菇山药荞麦面包的制作方法 | |
KR20100119388A (ko) | 구운 찐빵 및 그 제조방법 | |
JP4662276B2 (ja) | 焼酎、発酵物、飲食品、飼料及びそれらの製造方法 | |
CN112869082A (zh) | 一种番薯渣副食加工制备方法 | |
KR101691483B1 (ko) | 효모수 발아 곡물을 포함하는 호박과자 제조방법 | |
CN107927063A (zh) | 一种马铃薯汉堡饼及其制备方法 | |
CN112890187A (zh) | 一种方便营养型豆丝的制作方法 | |
KR101832248B1 (ko) | 고구마 조청이 첨가된 유과와 그 제조방법 | |
CN112385682A (zh) | 一种保持良好拉伸弹性的面条改良剂 | |
KR20110109279A (ko) | 천년초 열매의 당침액을 이용한 유색 발효주 및 이 발효주의 제조방법 | |
KR20190126043A (ko) | 고추씨 술 및 고추씨 술의 제조방법 | |
CN104026600A (zh) | 一种客家擦菜扣肉的制备方法 | |
CN108669169A (zh) | 一种由洋姜粉制作的复合粗粮面包 | |
KR102468991B1 (ko) | 콩 유과 제조방법 | |
CN108865588A (zh) | 低糖、低度数米酒的酿造工艺 | |
CN108378096A (zh) | 一种用于面粉制品的预拌粉和面粉制品 | |
CN107373620A (zh) | 一种糯米豆瓣酱的制作方法 | |
CN106465928A (zh) | 一种菊芋特色酱油的制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210601 |
|
WD01 | Invention patent application deemed withdrawn after publication |