CN102823821A - Functional coarse grain nutritional cake and preparation method thereof - Google Patents
Functional coarse grain nutritional cake and preparation method thereof Download PDFInfo
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Abstract
The invention discloses functional coarse grain nutritional cake and a preparation method thereof. The nutritional is prepared from raw materials and auxiliary materials, wherein the raw materials comprise the following components in parts by weight: 25 to 35 parts of glutinous rice flour, 18 to 35 parts of black kerneled rice flour, 12 to 20 parts of wheat flour, 12 to 20 parts of black bean flour, 12 to 20 parts of mung-bean flour, 15 to 20 parts of sweet potato, 10 to 15 parts of yam, 10 to 15 parts of maythorn, and 3 to 6 parts of longan. The functional coarse grin nutritional cake prepared by the method has smooth taste, no astringent or beany flavor, plump body, bright color, fine texture, complete shape, softness and elasticity, and is not sticky when eaten along with proper sour and sweet taste.
Description
Technical field
The invention belongs to food processing technology field, in particular to a kind of functional coarse cereals nutrition cake and preparation method thereof.
Background technology
Coarse cereals are meant except that rice and other grains the wheat, are the general names of essay kind cereal, essay kind beans and potato class.Mainly contain buckwheat, oat, barley, formal little slender bamboo wheat, rotten broomcorn millet, millet, corn, glutinous rice, broad bean, pea, mung bean, black soya bean, kidney bean, red bean etc.China is a large agricultural country, and the coarse cereals resource is very abundant, is maximum in the world " coarse cereals kingdom ".The coarse cereals plantation is with a long history, various in style, distributes extensively.According to statistics, 2002, the area of China's buckwheat, rotten broomcorn millet and output occupied the 2nd in the world, and broad bean output accounts for 1/2 of Gross World Product, and mung bean, red bean output account for 1/3 of Gross World Product, are the main product states of oat, cowpea, French beans.Coarse cereals are the pollution-free natural pollution-free foods of generally acknowledging, have special food treatment of food therapy effect, have critical role in the safe healthcare food in modern times.The rational proportion that nutritional labelings such as the protein in the coarse cereals, fat, carbohydrate, vitamin, mineral matter, cellulose meet that human body takes in has abundant nutritive value.The tradition traditional Chinese medical science is thought " plain tea and simple food, good for health ".Huangdi's Internal Classics is pointed out: " supporting vital QI with five kinds of grains, assisting vital QI with five kinds of fruits, reinforcing vital QI with meats of five livestock, supplementing vital QI with five kinds of veg etables, taking the mixed foods of various natures and flavors is with replenishing vital essence and invigorating vital QI." think that diet will accomplish comprehensive supply of healthy desired nutritional, could body building, promote longevity.
Nutrition thinks that best diet is balanced diet in fact.First principle of balanced diet just requires the food variation of will trying one's best.Only eat polished rice, fine flour is not inconsistent and the balanced diet principle, also will eat thick coarse cereals, like millet, corn, buckwheat, Chinese sorghum, oat etc.Some trace element of thick coarse cereals, for example the content of iron, magnesium, zinc, selenium is more more than flour and rice.These several kinds micro-value to health are sizable.The content of the potassium in the thick coarse cereals, calcium, vitamin E, folic acid, bioflavonoid is also abundant than flour and rice.Yet, because the coarse cereals coarse mouthfeel, and nondigestible, if it is edible to adopt conventional method to make, be difficult to cause appetite of people.Therefore, in order to keep the interdependence of people to food grains other than rice and wheat, through the mouthfeel and the digestibility of deep processing raising coarse cereals, this seems particularly important.
Summary of the invention
In order to solve coarse cereals coarse mouthfeel, stodgy problem, the objective of the invention is to through raw material type is screened, and optimize technological parameter, thereby smooth, digestible functional coarse cereals nutrition cake of a kind of mouthfeel and preparation method thereof is provided.
In order to realize the object of the invention, the inventor has finally obtained following technical scheme through a large amount of experimental studies:
A kind of functional coarse cereals nutrition cake is prepared from raw material and auxiliary material, and said raw material comprises the component of following weight portion: glutinous rice flour 25-35 part; Black rice flour 18-30 part; Wheat flour 12-20 part, black soya bean powder 12-20 part, mung bean flour 12-20 part; Ipomoea batatas 15-20 part, Chinese yam 10-15 part, hawthorn 10-15 part and longan 3-6 part.
Described black soya bean powder, mung bean flour are prepared from as follows: get black soya bean or mung bean in 0.1%-0.3% (W/V) NaHCO
3The aqueous solution time is soaked 2-5h, then soaked black soya bean or mung bean is fried with slow fire, pulverizes, and grinds, and crosses the 20-40 mesh sieve.
Described auxiliary material is selected from one or more of edible gelatin, flavor enhancement, anticorrisive agent and colouring agent.
Preferably, described auxiliary material is selected from edible gelatin, and consumption is the 0.5-1.0% of raw material weight.
A kind of preparation method of above-mentioned functions property coarse cereals nutrition cake comprises the steps:
(1) gets black soya bean, mung bean respectively in 0.1%-0.3% (W/V) NaHCO
3The aqueous solution time is soaked 2-5h, then soaked black soya bean, mung bean is fried with slow fire, pulverizes, and grinds, and crosses the 20-40 mesh sieve, and is subsequent use;
(2) take by weighing Ipomoea batatas, Chinese yam, clean back boiling 0.6-1.2h, to slaking fully, peeling, machinery is smashed to pieces and pulled an oar to pasty state, and is subsequent use;
(3) take by weighing hawthorn, the longan of removing the peel stoning, machinery is smashed to pieces, adds water boil 8-15min, and making beating is subsequent use;
(4) take by weighing the gelatin of raw material weight 0.5-1.0%, add 15-20 times of water gaging (W/V) boiling and dissolve, subsequent use;
(5) take by weighing glutinous rice flour, black rice flour, wheat flour, black soya bean powder and mung bean flour, mixing adds in the boiling water under stirring; Add pasty state Ipomoea batatas and Chinese yam behind the 15-20min; Add hawthorn and longan slurries behind the mixing immediately, be concentrated into half and consolidate shape, add gelatin solution; Continue to concentrate, whole process stirs with 150-180 ℃ of evenly heating, 200-500rpm constant speed;
(6) compound is injected ganoid forming disk while hot, definite shape is cut in the condensation moulding, cooling, packing, sterilization.
Add one or more of flavor enhancement, anticorrisive agent and colouring agent when as required, adding gelatin solution in the step (5).
Said flavor enhancement can be selected flavoring essence for use; Like orange essence, honey peach essence, essence for organi juice, blackberry, blueberry essence, strawberry essence, flavoring pineapple essence, flavoring apple essence, lychee flavor, mango essence, lemon extract etc., perhaps select for use white granulated sugar, brown sugar etc. to have the food-grade auxiliary material of sweet taste.Said anticorrisive agent can be selected auxiliary materials such as other benzoic acid of food grade, Sodium Benzoate, sorbic acid, potassium sorbate for use.Auxiliary material such as described colouring agent can select that beet red, lac are red for use, red pigment of cowberry, capsanthin, red rice are red.
The invention property ground adds Chinese yam, hawthorn and the longan of medicine-food two-purpose in food grains other than rice and wheat, thereby has further strengthened the functional tonic dietary function of coarse cereals nutrition cake.Such as, say that from traditional Chinese medical science health care angle these food materials have multiple physiologically active, imbody is following:
The main component of Chinese yam is a starch, and a part wherein can be converted into the catabolite dextrin of starch, and dextrin can help digest.Chinese yam contains materials such as glutinous albumen, amylase, saponin, free amino acid, polyphenol oxidase, and content has tonic effect than horn of plenty, is the good merchantable brand of the rehabilitation tonic after being ill.Chinese yam is not fatty, and the fat deposition that contained glutinous albumen can the Prevention of Cardiovascular system, prevents that artery from hardening prematurely.Chinese yam can increase T lymphocytes in human body, raise immunity, and delaying cell aging has the effect of promoting longevity.Mucus polysaccharide material in the Chinese yam combines with inorganic salts, can form sclerotin, makes cartilage have certain elasticity.Chinese yam also has the effect of defatting beauty.
Hawthorn has important medical value, since ancient times, just becomes the good medicine of spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting.Hawthorn does medicinal with fruit, slightly warm in nature, and flavor acid is sweet, goes into spleen, stomach, Liver Channel, food digesting stomach fortifying is arranged, activate blood circulation and disperse blood clots, restrain the only function of dysentery.To the long-pending phlegm and retained fluid of meat, the full acid regurgitation of ruffian, rush down dysentery intestines wind, pain in the back hernia, postpartum postpartum abdominal pain, lochiorrhagia, children's's breast food and stagnate etc., all effective in cure.The soft heavily fortified point that Ancient Chinese is paid attention to hawthorn already for the physician long-pending effect that disappears.During the hard meat of the chicken of over-cookeding, add several hawthorn and promptly be prone to mashedly, explain that it has the long-pending carnivorous effect that disappears.Because hawthorn is rich in multiple organic acid, can keep the vitamin C in the hawthorn, even under the situation of heating, also unlikely being destroyed, so, process goods such as haw jelly after, vitamin C still can be preserved.Hawthorn also is rich in beneficiating ingredients (number of chemical compositions such as flavonoids poly flavane, trimerization flavane, tannin) such as triterpenes olefin(e) acid such as the plain acid of carrotene, calcium, oleanolic acid, bird, crataegin and flavonoids; Ability vasodilator, reinforcement and adjusting cardiac muscle; Increase ventricle and heart motional amplitude and crown blood flow volume, reduce serum cholesterol and bring high blood pressure down; In addition, hawthorn also has the supplemental treatment effect to diseases such as cardiomotility dysfunction, vascular neurosis, vibratility arrhythmia cordis; The mountain is planted and is also contained quercitin, and it has hemangiectasis, promotes the function that tracheal cilia motion, expectoration are relievingd asthma, so hawthorn is the desirable health food and the food that better curative effect is arranged of anti-angiocardiopathy.
Arillus longan contains a large amount of nutritional labelings, ability trophic nerve and brain cell, thereby adjustment cerebral cortex function, enhance memory power.Longan is ancient claims " intelligence development ", can develop developing infantile intelligence, improve the adult brain function, delay brain aging, prevent and treat dementia etc.Be applicable to neurasthenia, forgetful, worry beyond measure the insomnia and juvenile intelligence go down.Arillus longan also has sedation, is applicable to palpitation and uneasiness, arrhythmia cordis due to having a delicate constitution.
Compared with prior art, the functional coarse cereals nutrition cake of the present invention preparation, its mouthfeel is smooth, no astringent taste and beany flavor, and the cake body is full, color and luster is vivid, the quality exquisiteness, shape is intact, and softness and high resilience does not stick to one's teeth when edible is sour-sweet moderate.Owing to carried out deep processing through technology of the present invention, contained protein, polysaccharide and the dietary fiber etc. of coarse cereals are easy to digestion, and nutritional labeling is prone to be absorbed by the body, and have the effect of health care and angiocardiopathy preventing.It is edible to be particularly suitable for the elderly, hyperglycaemia, hypertension, hyperlipemic patients and obese people.
The specific embodiment
Below be concrete preparation example of the present invention, technical scheme of the present invention is done further the description, but protection scope of the present invention be not limited to these embodiment.Every do not deviate from the change of the present invention design or be equal to substitute include within protection scope of the present invention.
The making of embodiment 1-5 coarse cereals nutrition cake
Table 1 coarse cereals nutrition cake prescription (kg)
| Raw material | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Glutinous rice flour | 30 | 25 | 32.8 | 35 | 28 |
| Black rice flour | 20 | 30 | 18 | 19 | 26 |
| Wheat flour | 16 | 18 | 12 | 15 | 20 |
| The black soya bean powder | 16 | 13 | 20 | 18.3 | 15 |
| Mung bean flour | 16 | 19.4 | 12 | 20 | 18 |
| Ipomoea batatas | 18 | 15 | 20 | 17.8 | 16 |
| Chinese yam | 13 | 15 | 10 | 12 | 12 |
| FRUCTUS CRATAEGI | 13 | 10 | 14.9 | 15 | 12 |
| Arillus longan | 4 | 5.3 | 6 | 3 | 4.5 |
Preparation technology:
(1) gets black soya bean, mung bean respectively in 0.2% (W/V) NaHCO
3The aqueous solution time is soaked 2-5h, then soaked black soya bean, mung bean is drained, and fries with slow fire, pulverizes, and grinds, and crosses the 20-40 mesh sieve, and is subsequent use;
(2) take by weighing Ipomoea batatas, Chinese yam, clean back boiling 0.6-1.2h, to slaking fully, peeling, machinery is smashed to pieces and pulled an oar to pasty state, and is subsequent use;
(3) take by weighing hawthorn, the longan of removing the peel stoning, machinery is smashed to pieces, and add suitable quantity of water and boil 8-15min, making beating, subsequent use;
(4) take by weighing the gelatin of raw material weight 0.75%, add 15-20 times of water gaging (W/V) and boiling to dissolving, gelatin solution, subsequent use;
(5) take by weighing glutinous rice flour, black rice flour, wheat flour, black soya bean powder and mung bean flour, mixing adds in the boiling water under stirring; Add pasty state Ipomoea batatas and the Chinese yam for preparing behind the 15-20min; Add hawthorn and longan slurries behind the mixing immediately, be concentrated into half and consolidate shape, add gelatin solution; Continue stirring and concentrate, whole process stirs with 150-180 ℃ of evenly heating, 200-500rpm constant speed;
(6) compound is injected ganoid forming disk while hot, definite shape is cut in the condensation moulding, cooling, packing, sterilization.
The physical and chemical index and the microbiological indicator of the coarse cereals nutrition cake of the above embodiment of the present invention preparation are following: arsenic (in As)＜0.1mg/kg; Plumbous (in Pb)＜0.3mg/kg; Copper (in Cu)＜5mg/kg.Total plate count (cfu/g)＜100, coliform (MPN/100g)＜30, mold count (cfu/g)＜50, pathogenic bacteria (salmonella, staphylococcus aureus, Shigella): must not detect.Meet industry standard NY/T436-2009.
Claims (6)
1. a functional coarse cereals nutrition cake is prepared from raw material and auxiliary material, and it is characterized in that: said raw material comprises the component of following weight portion: glutinous rice flour 25-35 part; Black rice flour 18-30 part; Wheat flour 12-20 part, black soya bean powder 12-20 part, mung bean flour 12-20 part; Ipomoea batatas 15-20 part, Chinese yam 10-15 part, hawthorn 10-15 part and longan 3-6 part.
2. functional coarse cereals nutrition cake according to claim 1 is characterized in that: described black soya bean powder, mung bean flour are prepared from as follows: get black soya bean or mung bean in 0.1%-0.3% (W/V) NaHCO
3The aqueous solution time is soaked 2-5h, then soaked black soya bean or mung bean is fried with slow fire, pulverizes, and grinds, and crosses the 20-40 mesh sieve.
3. functional coarse cereals nutrition cake according to claim 1, it is characterized in that: described auxiliary material is selected from one or more of edible gelatin, flavor enhancement, anticorrisive agent and colouring agent.
4. functional coarse cereals nutrition cake according to claim 1, it is characterized in that: described auxiliary material is selected from edible gelatin, and consumption is the 0.5-1.0% of raw material weight.
5. the preparation method according to the said functional coarse cereals nutrition cake of claim 1 is characterized in that comprising the steps:
(1) gets black soya bean, mung bean respectively in 0.1%-0.3% (W/V) NaHCO
3The aqueous solution time is soaked 2-5h, then soaked black soya bean, mung bean is fried with slow fire, pulverizes, and grinds, and crosses the 20-40 mesh sieve, and is subsequent use;
(2) take by weighing Ipomoea batatas, Chinese yam, clean back boiling 0.6-1.2h, to slaking fully, peeling, machinery is smashed to pieces and pulled an oar to pasty state, and is subsequent use;
(3) take by weighing hawthorn, the longan of removing the peel stoning, machinery is smashed to pieces, adds water boil 8-15min, and making beating is subsequent use;
(4) take by weighing the gelatin of raw material weight 0.5-1.0%, add 15-20 times of water gaging (W/V) boiling and dissolve, subsequent use;
(5) take by weighing glutinous rice flour, black rice flour, wheat flour, black soya bean powder and mung bean flour, mixing adds in the boiling water under stirring; Add pasty state Ipomoea batatas and Chinese yam behind the 15-20min; Add hawthorn and longan slurries behind the mixing immediately, be concentrated into half and consolidate shape, add gelatin solution; Continue to concentrate, whole process stirs with 150-180 ℃ of evenly heating, 200-500rpm constant speed;
(6) compound is injected ganoid forming disk while hot, definite shape is cut in the condensation moulding, cooling, packing, sterilization.
6. according to the preparation method of the said functional coarse cereals nutrition cake of claim 5, it is characterized in that: add one or more of flavor enhancement, anticorrisive agent and colouring agent when adding gelatin solution in the step (5).
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