CN102715335B - 一种腐婢酥糖 - Google Patents
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Abstract
本发明公开了一种腐婢酥糖，采用富含植物蛋白、果胶、纤维素的马鞭草科植物腐婢叶，与药食同源的百合科植物玉竹根茎，经清洗、切丝、蒸制、干燥、碎解、筛分、配料、压制等工艺，制作出一种集功能性植物与熟小麦粉、饴糖为一体，富含植物纤维、叶蛋白的保健型酥糖。该酥糖具有淡雅的绿叶青香，柔软粘糯，酣而不腻，营养保健之特点。
Description
技术领域
本发明属农产品加工技术领域，具体地说涉及一种腐婢酥糖的制作方法。
背景技术
酥糖是人们喜爱的传统糕点，一般由小麦粉拌饴糖制成。目前市场出现有多种用米、豆、花生、芝麻加香花等制作的各形各色酥糖，均为香、甜、细腻为主，入口多为细绵酣腻，且脂肪含量高，维生素和膳食纤维含量甚微。
腐婢，为马鞭草科豆腐柴属多年生落叶灌木，我国华东、华南及西南等地都有分布，野生资源十分丰富。腐婢叶含有丰富的果胶、蛋白质、纤维素和过氧化物酶,其中天然果胶含量达30-40% 。历史以来，民间就有采集其嫩叶和嫩枝制成绿色胶状的豆腐。因其含较多的叶绿素和维生素C，还含有丰富的矿质元素钙、钾等，所含热量很低，近年来国内将其开发有减肥豆腐。
玉竹为百合科多年生草本植物，富含粘液汁、维生素A以及铃兰素等保健成分，是一种益气润肺的清补佳品，中国国家卫生部公布为“既是食品又是药品”。
用趋营养保健的绿色植物腐婢叶、玉竹根茎经加工，揉合传统酥糖基本原料制作出富含膳食纤维、可溶性叶蛋白、果胶的腐婢酥糖，目前还未见报道和上市产品。
发明内容
本发明的目的是一种以腐婢、玉竹为原料，通过给定工艺，生产出一种保健型酥糖。
本发明采用以下步骤实现：
A.原料预处理：将鲜腐婢叶、玉竹根茎剔除病虫损害部位及杂物，用清水冲洗干净后沥水；
B.切丝：将沥水后的腐婢叶用切丝机切成细丝、玉竹根茎用切片机切成片；
C.蒸制：将腐婢叶丝、玉竹根茎片分别送入蒸屉用蒸汽灭酶3-5分钟；腐婢叶丝取出后立即浸入质量浓度为0.5-0.8%的碳酸氢钠水溶液中，冷却10-15分钟后捞出沥水；玉竹根茎片出屉后及时摊晾让其自然冷却；
D.碎解：将冷却后的腐婢叶丝、玉竹根茎片分别送入打浆机，分别搅打成烂糜；
E.筛分：搅打成烂糜后分别加入切丝前原料重0.8-1倍的水，充分搅匀，用装有80目网布的压滤机滤去粗纤维，制得腐婢叶糜料与玉竹根茎糜料；
F.配料：取腐婢叶糜料1-2重量份、玉竹根茎糜料0.5-1重量份、熟花生粉3.5-5重量份、熟小麦粉3-5重量份、糖粉1.5-3重量份、饴糖3.5-5重量份、茶油0.04-0.08重量份；
G.制作：先将腐婢叶糜料、玉竹根茎糜料、熟花生粉、熟小麦粉、糖粉混合后，充分拌匀并炒熟成混合粉料，然后按常规制作酥糖方法，将饴糖按时令要求浓缩熬制后，与茶油一起拌匀混合粉料，再按要求压制成不同形状、大小的酥糖块，经包装制出成品。
本发明以植物蛋白、天然果胶含量极为丰富的腐婢叶以及食药两用的玉竹根茎，给出与传统酥糖基本原料相结合的新配方以及加工工艺，制作出一种集功能性植物与熟小麦粉、饴糖为一体，富含膳食纤维、叶蛋白、多种维生素及微量元素的绿色酥糖。该酥糖具有淡雅的绿叶青香，柔软粘糯，酣而不腻，营养保健之特点。
以下将结合实施例，对本发明进行较为详细的说明。
具体实施方式
实施例：一种腐婢酥糖，采用以下步骤制作：
1.原料的收集与清洗：在4-10月间，将腐婢叶龄在15天以内的嫩叶与嫩茎尖适时釆收，玉竹根茎全年可釆；釆后剔除病虫危害部分及杂棍等杂质，分别送入洗菜机用清水冲洗干净后沥水；
2.切丝：将沥水后的腐婢叶送入切丝机，切成宽0.5-0.8厘米的丝；玉竹根茎送入切片机，切成0.5厘米厚片；
3.蒸煮：将切碎后的原料分别送入蒸箱置蒸屉中，用蒸汽灭酶，腐婢叶为上汽后3分钟、玉竹为5分钟，使其软化。腐婢叶丝取出后立即浸入质量浓度为0.5%的碳酸氢钠水溶液中，冷却后捞出沥水；玉竹根茎出屉后及时摊晾让其自然冷却；
4.碎解：将冷却后的腐婢叶丝、玉竹根茎片分别送入青鲜料打浆机，分别搅打成烂糜； 5. 筛分：将腐婢叶糜料、玉竹根茎糜料分别加入切丝前原料重1倍的清水, 充分搅匀后，再分别用装有80目网布的压滤机滤去粗纤维，制得腐婢叶糜料与玉竹根茎糜料；
6.配料：取腐婢叶糜料1公斤、玉竹根茎糜料0.5公斤、熟花生粉3.5公斤、熟小麦粉3公斤、糖粉1.5公斤、饴糖3.5公斤、茶油0.04公斤；
7.成品制作：先将腐婢叶糜料、玉竹根茎糜料、熟花生粉、熟小麦粉、糖粉混合后，充分拌匀并炒熟成混合粉料，然后按常规制作酥糖方法，将饴糖按时令要求浓缩熬制后，与茶油一起拌匀混合粉料，再使用模具压制成长1.5厘米、宽1厘米、高0.5厘米的酥糖块，采用食品级包装纸包装，制得成品；
8.检验、贮存：成品经检验合格后，置通风、干燥的库房中贮存。
以上的实施例仅仅是对本发明的优选实施方式进行描述，并非对本发明的范围进行限定，在不脱离本发明设计精神的前提下，本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进，均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种腐婢酥糖，其特征在于：采用以下步骤制作：
A.原料预处理：将鲜腐婢叶、玉竹根茎剔除病虫损害部位及杂物，用清水冲洗干净后沥水； B.切丝：将沥水后的腐婢叶用切丝机切成细丝、玉竹根茎用切片机切成片； C.蒸制：将腐婢叶丝、玉竹根茎片分别送入蒸屉用蒸汽灭酶3-5分钟；腐婢叶丝取出后立即浸入质量浓度为0.5-0.8%的碳酸氢钠水溶液中，冷却10-15分钟后捞出沥水；玉竹根茎片出屉后及时摊晾让其自然冷却； D.碎解：将冷却后的腐婢叶丝、玉竹根茎片分别送入打浆机，分别搅打成烂糜； E.筛分：搅打成烂糜后分别加入切丝前原料重0.8-1倍的水，充分搅匀，用装有80目网布的压滤机滤去粗纤维，制得腐婢叶糜料与玉竹根茎糜料； F.配料：取腐婢叶糜料1-2重量份、玉竹根茎糜料0.5-1重量份、熟花生粉3.5-5重量份、熟小麦粉3-5重量份、糖粉1.5-3重量份、饴糖3.5-5重量份、茶油0.04-0.08重量份；
G.制作：先将腐婢叶糜料、玉竹根茎糜料、熟花生粉、熟小麦粉、糖粉混合后，充分拌匀并炒熟成混合粉料，然后按常规制作酥糖方法，将饴糖按时令要求浓缩熬制后，与茶油一起拌匀混合粉料，再按要求压制成不同形状、大小的酥糖块，经包装制出成品。
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| CN102038065A (zh) * | 2009-10-21 | 2011-05-04 | 孙浩 | 糯米酥糖加工技术 |
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| CN1849928A (zh) * | 2006-04-08 | 2006-10-25 | 张经续 | 一种腐婢食品及制备方法 |
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| 邓华.巧做酥糖.《农村百事通》.1999,(第4期),第37页右边栏. |
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