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CN103750495B - 一种马铃薯固体饮品的制作方法 - Google Patents

一种马铃薯固体饮品的制作方法 Download PDF

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CN103750495B
CN103750495B CN201410051374.6A CN201410051374A CN103750495B CN 103750495 B CN103750495 B CN 103750495B CN 201410051374 A CN201410051374 A CN 201410051374A CN 103750495 B CN103750495 B CN 103750495B
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potato
solid beverage
brown rice
production method
colloid mill
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CN103750495A (zh
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项敬来
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Yuan Xiaohua
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    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

一种马铃薯固体饮品的制作方法涉及的是一种饮品的加工方法，具体地说是一种马铃薯固体饮品的制作方法。将马铃薯去皮、切片，加水煮沸、过胶体磨磨浆得马铃薯原浆。将马铃薯原浆与发芽糙米粉混合均匀、水解，将水解液灭酶、加入膨化后的马铃薯全粉搅拌均匀，用胶体磨磨浆、均质、喷雾干燥即得成品。本发明的马铃薯固体饮品，在制作时加入了发芽糙米，不仅有效补充了马铃薯脂肪和蛋白质含量偏低的不足，还通过发芽糙米中多种酶的水解作用将原料中的大分子物质降解成易被人体吸收的小分子物质，在最大限度地保留马铃薯营养和功效成分的同时,为马铃薯的深加工开辟了新途径。

Description

一种马铃薯固体饮品的制作方法
技术领域
本发明涉及的是一种饮品的加工方法，具体地说是一种马铃薯固体饮品的制作方法。
背景技术
马铃薯是中国五大主食之一，其营养价值高、适应力强、产量大，是全球第三大重要的粮食作物。马铃薯含有大量碳水化合物、蛋白质、脂肪、矿物质、维生素等多种营养成分。马铃薯不仅营养丰富，而且具有多种生理功能。马铃薯中含有丰富的膳食纤维，有助促进胃肠蠕动，疏通肠道；马铃薯具有抗衰老的功效；马铃薯是一种碱性素菜，有利于体内酸碱平衡，调整体质，长期食用可以变身碱性易瘦体质，此外，马铃薯还含有多种维生素以及抗氧化的多酚类成分，能帮助体重减轻；用马铃薯切片敷脸还有美白功效；马铃薯还是非常好的高钾低钠食品，很适合高血压和水肿型肥胖者食用。中医认为马铃薯“性平味甘无毒，能健脾和胃，益气调中，缓急止痛，通利大便。对脾胃虚弱、消化不良、肠胃不和、脘腹 作痛、大便不畅的患者效果显著”。现代研究证明，马铃薯对调解消化不良有特效，是胃病和心脏病患者的良药及优质保健品。据国外研究显示，土豆中含有的抗菌成分有助预防胃溃疡，它不仅有抗菌功效，同时不会造成抗药性。
马铃薯虽然营养丰富、功效突出，但是其口感一般，许多人不喜欢食用，本发明的马铃薯固体饮品，在保证了马铃薯营养和功效成分的同时，增加了其口感，是一种风味和营养俱佳的固体饮品。
发明内容
本发明的目的是针对马铃薯口感一般的不足，提供一种风味和营养俱佳的马铃薯固体饮品的制作方法。
本发明的目的是这样实现的：
将马铃薯去皮，称取一定质量的马铃薯，切片，加入1倍质量的清水，煮沸10—15分钟，过胶体磨磨浆得马铃薯原浆。
将发芽糙米粉碎并过20目筛子，得发芽糙米粉，按照马铃薯原浆与发芽糙米粉质量比10:1的比例混合均匀，在55—65℃条件下水解4—6小时，将水解液在121℃灭酶5-10分钟，得马铃薯水解液。
称取马铃薯全粉，用挤压膨化机膨化后，加入5倍质量的马铃薯水解液搅拌均匀，用胶体磨磨浆，然后均质、喷雾干燥即得成品。
本发明的马铃薯固体饮品，在制作时加入了发芽糙米，不仅有效补充了马铃薯脂肪和蛋白质含量偏低的不足，还通过发芽糙米中多种酶的水解作用将原料中的大分子物质降解成易被人体吸收的小分子物质，在最大限度地保留马铃薯营养和功效成分的同时,为马铃薯的深加工开辟了新途径。
具体实施方案
将马铃薯去皮，称取一定质量的马铃薯，切片，加入1倍质量的清水，煮沸15分钟，过胶体磨磨浆得马铃薯原浆。
将发芽糙米粉碎并过20目筛子，得发芽糙米粉，按照马铃薯原浆与发芽糙米粉质量比10:1的比例混合均匀，在60℃条件下水解5小时，将水解液在121℃灭酶10分钟，得马铃薯水解液。
称取马铃薯全粉，用挤压膨化机膨化后，加入5倍质量的马铃薯水解液搅拌均匀，用胶体磨磨浆，然后均质、喷雾干燥即得成品。

Claims (1)

1.一种马铃薯固体饮品的制作方法，其特征是经过如下加工过程制备而成：
⑴将马铃薯去皮，称取一定质量的马铃薯，切片，加入1倍质量的清水，煮沸10—15分钟，过胶体磨磨浆得马铃薯原浆；
⑵将发芽糙米粉碎并过20目筛子，得发芽糙米粉，按照马铃薯原浆与发芽糙米粉质量比10:1的比例混合均匀，在55—65℃条件下水解4—6小时，将水解液在121℃灭酶5-10分钟，得马铃薯水解液；
⑶称取马铃薯全粉，用挤压膨化机膨化后，加入5倍质量的马铃薯水解液搅拌均匀，用胶体磨磨浆，然后均质、喷雾干燥即得成品。
CN201410051374.6A 2014-02-16 2014-02-16 一种马铃薯固体饮品的制作方法 Expired - Fee Related CN103750495B (zh)

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CN104522543A (zh) * 2014-11-07 2015-04-22 华中农业大学 一种发芽糙米土豆泥及制作方法
CN104921229A (zh) * 2015-05-25 2015-09-23 哈尔滨伟平科技开发有限公司 一种果汁的制作方法
CN104922501A (zh) * 2015-05-25 2015-09-23 哈尔滨伟平科技开发有限公司 一种五味子糖浆的制作方法
CN104872609A (zh) * 2015-05-25 2015-09-02 哈尔滨伟平科技开发有限公司 一种低盐调味品的制作方法
CN104873557A (zh) * 2015-05-25 2015-09-02 哈尔滨伟平科技开发有限公司 一种人参保健口服液的制作方法
CN104886523B (zh) * 2015-05-25 2017-08-01 青岛瑞香源食品有限公司 一种具有提鲜作用的调味品的制作方法
CN106036648A (zh) * 2016-06-12 2016-10-26 宁夏薯味仙食品科技开发有限公司 马铃薯营养粥的制备方法和马铃薯营养粉的制备方法
CN106173651A (zh) * 2016-07-09 2016-12-07 东北农业大学 一种大豆代餐饮料的制备方法
CN106333198A (zh) * 2016-08-18 2017-01-18 界首市众创空间企业管理有限公司 一种含有马铃薯雪花全粉的饮料
CN106418095A (zh) * 2016-09-18 2017-02-22 安徽省瑞芙莲生物科技有限公司 复合食用菌精粉固体饮料
CN108740646B (zh) * 2018-05-14 2021-09-07 西北农林科技大学 一种具有抗氧化功能的彩色马铃薯饮料及其制备方法

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CN101744332A (zh) * 2008-12-04 2010-06-23 沈阳师范大学 发芽糙米饮料

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