CN103027096A - 一种低蔗糖型馅饼 - Google Patents
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Abstract
本发明公开了一种低蔗糖型馅饼，其包括小麦粉10～20%、麦芽糖5～10%、猪肉馅5～10%、花生油9～12%、淮山粉6～10%、花生仁0～10%、芝麻仁0～4%、鲜鸡蛋6～10%、蜜制水果配料1～5%、大蒜0～3%、罗汉果果汁1～5%、小苏打1～3%以及香辛调味料0～3.5%，该百分比为重量比例。该低蔗糖型馅饼以罗汉果、柚和蜂蜜替代白砂糖制作，其甜味自然而纯正，适合各类消费者，尤其能满足减肥人士、肥胖人群、中老年人和糖尿病患者对甜食的需求。
Description
技术领域
本发明涉及一种食品，具体涉及一种馅饼。
背景技术
目前市场上的糕点、零食所用的甜味剂为白砂糖，即蔗糖。蔗糖在食品加工行业为优选的甜味剂，但摄入过多蔗糖与摄入高盐、高脂肪一样会导致肥胖、动脉粥样硬化，诱发高血压、高血脂、糖尿病等。又因蔗糖系酸性食品，会降低机体免疫力，导致易患感冒、龋齿、多动症、脚气病、骨质疏松及眼科疾病等，尤其是肥胖人群、中老年人和糖尿病患者更是需要控制蔗糖的摄入。因此，在这追求美食与健康并存的营养时代，这些蔗糖食品已经很难满足消费者的需求，人们需要不含蔗糖或低蔗糖的甜味健康食品。
在食品行业，会采蜂蜜作为蔗糖的代替品，蜂蜜的主要成分为果糖和葡萄糖，均为单糖。单糖进入人体胃肠道后不需转化就被直接吸收，不会积累而造成脂肪堆积。而且蜂蜜中还含有与人体血清浓度相近的多种无机盐，还含有一定数量的维生素B1、B2、B6及铁、钙、铜、锰、磷、钾等。蜂蜜中含有淀粉酶、脂肪酶、转化酶等，酶是帮助人体消化、吸收和一系列物质代谢及化学变化的促进物。但蜂蜜甜度不如蔗糖，若单独使用蜂蜜必然要过量使用才能达到所需的甜度。
现代医学研究证实，罗汉果含一种比蔗糖甜300倍的甜味素，名为罗汉果甜甙，它不产生热量，所以是糖尿病、肥胖等不宜吃糖者的理想替代甜味剂。该罗汉果甜甙味甜而纯正，无异味、回味感强、热稳定性好，在100℃水溶液中稳定，在120℃连续加热12小时以上仍不被破坏，属非发酵物质，利于加工贮存。
而柚子除了含有丰富的果糖外，其钙和维生素的含量都远远超于其它水果，其维生素C含量是柠檬和橙子的3倍。其钙含量更是比苹果、梨和香蕉等水果多10倍。现代医学则认为，柚子中含有一种生理活性物质，叫柚皮甙，可以降低血液的黏稠度，减少血栓的形成；同时柚子肉中含有作用类似于胰岛素的成分铬，能降低血糖，是糖尿病患者理想的食品。利用蜂蜜腌制过柚子不仅保留了新鲜柚子原有的营养，去除了柚子本身具有的苦涩味道，还分解掉了一些不利于人体的成分。
发明内容
本发明的目的旨在克服上述现有技术的不足，而提供一种用罗汉果、柚和蜂蜜配合替代白砂糖作为甜味剂的低蔗糖型馅饼，既健康又不失风味。
为了达到上述目的，本发明是这样实现的：一种低蔗糖型馅饼，其包括小麦粉10～20％、麦芽糖5～10％、猪肉馅5～10％、花生油9～12％、淮山粉6～10％、花生仁0～10％、芝麻仁0～4％、鲜鸡蛋6～10％、蜜制水果配料1～5％、大蒜0～3％、罗汉果果汁1～5％、小苏打1～3％以及香辛调味料0～3.5％，该百分比为重量比例。
具体地，其包括小麦粉20％、麦芽糖10％、猪肉馅10％、花生油9％、淮山粉6％、花生仁10％、芝麻仁4％、鲜鸡蛋6％、、蜜制水果配料1～3％、大蒜3％和、罗汉果果汁1～3％、小苏打3％以及香辛调味料3.5％，该百分比为重量比例。
进一步，其制作方法为：
和面，取所述小麦粉、花生油、鲜鸡蛋、小苏打和1～2％罗汉果果汁混合揉制形成面团，加工制成面皮；
制作馅料，取所述猪肉馅、花生仁、芝麻仁、淮山粉、麦芽糖、蜜制水果配料、1～2％罗汉果果汁、大蒜和香辛调味料充分混合制成馅料；
成型，将该馅料包入该面皮中，做成馅饼，烘烤成型。
具体地，所述罗汉果果汁的提取方法为挑选罗汉果鲜果，清洗干净，经水煮后捣碎，提取其果汁，将该果汁水煮成浓缩液。
具体地，所述蜜制水果配料的配制方法为选取鲜柚和鲜柑桔，刨去表皮后，反复清水浸泡除去果肉和内果皮的苦味和表层果油，再除去果核，煮盐固化；固化后经水煮和清水浸泡除去该果肉和内果皮的盐味；进而加入重量为鲜柚和鲜柑桔总量0.5～1倍的蜂蜜混匀，混匀后经反复交替进行水煮和晾晒，制成。
具体地，所述蜜制水果配料的配制方法为选取鲜柚和鲜柑桔，刨去表皮后，反复清水浸泡除去果肉和内果皮的苦味和表层果油，再除去果核，煮盐固化；固化后经水煮和清水浸泡除去该果肉和内果皮的盐味；进而加入重量为鲜柚和鲜柑桔总量0.5～1倍的蜜制果脯混匀，混匀后经反复交替进行水煮和晾晒，制成。
本发明与现有技术相比，具有如下积极效果：1、本发明的低蔗糖型馅饼以罗汉果、柚和蜂蜜配合替代白砂糖制作，其甜味自然而纯正，适合各类消费者，尤其能满足减肥人士、肥胖人群、中老年人和糖尿病患者对甜食的需求；2、本发明的低蔗糖型馅饼配以多种水果和果仁，营养丰富，口感好；3、制作方法科学并利于机械化生产，易于封存、包装，便于携带、保存。
为了能更清晰的理解本发明，以下将阐述本发明的具体实施方式。
具体实施方式
本发明的低蔗糖型馅饼的成分和配比为：小麦粉10～20％、麦芽糖5～10％、猪肉馅5～10％、花生油9～12％、淮山粉6～10％、花生仁0～10％、芝麻仁0～4％、鲜鸡蛋6～10％、蜜制水果配料1～5％、大蒜0～3％、罗汉果果汁1～5％、小苏打1～3％以及香辛调味料0～3.5％，该百分比为重量比例。
实施例
本发明的低蔗糖型馅饼的最优配比为小麦粉20％、麦芽糖10％、猪肉馅10％、花生油9％、淮山粉6％、花生仁10％、芝麻仁4％、鲜鸡蛋6％、、蜜制水果配料1～3％、大蒜3％和、罗汉果果汁1～3％、小苏打3％以及香辛调味料3.5％，该百分比为重量比例。
制作方法如下：
(1)和面。取小麦粉、花生油、鲜鸡蛋、小苏打和1～2％罗汉果果汁混合揉制形成面团，加工制成面皮。
(2)制作馅料。取猪肉馅、花生仁、芝麻仁、淮山粉、麦芽糖、蜜制水果配料、1～2％罗汉果果汁、大蒜和香辛调味料充分混合制成馅料。
(3)成型。将该馅料包入该面皮中，做成馅饼，烘烤成型。
其中，罗汉果果汁的提取方法为，挑选罗汉果鲜果，清洗干净，经水煮后捣碎，提取其果汁，将该果汁水煮成浓缩液。
蜜制水果配料的配制方法为，选取鲜柚和鲜柑桔，刨去表皮后，反复清水浸泡除去果肉和内果皮的苦味和表层果油，再除去果核，煮盐固化；固化后经水煮和清水浸泡除去该果肉和内果皮的盐味；进而加入重量为鲜柚和鲜柑桔总量0.5～1倍的蜂蜜或蜜制果脯混匀，混匀后经反复交替进行水煮和晾晒，制成蜜制水果配料。
对比现有技术，本发明的低蔗糖型馅饼，以罗汉果、柚和蜂蜜配合替代白砂糖制作。蜂蜜作为蔗糖替代品，既健康且甜味纯正；而罗汉果更是被证实含一种比蔗糖甜300倍的甜味素，它不产生热量，是理想替代甜味剂；同时柚子除了含有丰富的果糖外，还含有作用类似于胰岛素的成分铬，能降低血糖。所以本发明的低蔗糖型馅饼适合各类消费者，尤其能满足减肥人士、肥胖人群、中老年人和糖尿病患者对甜食的需求。而且，本发明的低蔗糖型馅饼以独特的工艺加工猪肉，配以多种水果和果仁，营养丰富，风味独特，口感好。另外，本发明的低蔗糖型馅饼的制作方法科学并适合机械化生产，易于封存、包装，便于携带、保存。
本发明并不局限于上述实施方式，如果对本发明的各种改动或变型不脱离本发明的精神和范围，倘若这些改动和变型属于本发明的权利要求和等同技术范围之内，则本发明也意图包含这些改动和变型。
Claims (6)
1.一种低蔗糖型馅饼，其特征在于：其包括小麦粉10～20%、麦芽糖5～10%、猪肉馅5～10%、花生油9～12%、淮山粉6～10%、花生仁0～10%、芝麻仁0～4%、鲜鸡蛋6～10%、蜜制水果配料1～5%、大蒜0～3%、罗汉果果汁1～5%、小苏打1～3%以及香辛调味料0～3.5%，该百分比为重量比例。
2.根据权利要求1所述低蔗糖型馅饼，其特征在于：其包括小麦粉20%、麦芽糖10%、猪肉馅10%、花生油9%、淮山粉6%、花生仁10%、芝麻仁4%、鲜鸡蛋6%、、蜜制水果配料1～3%、大蒜3%和、罗汉果果汁1～3%、小苏打3%以及香辛调味料3.5%，该百分比为重量比例。
3.根据权利要求1或2所述低蔗糖型馅饼，其特征在于：其制作方法为
和面，取所述小麦粉、花生油、鲜鸡蛋、小苏打和1～2%罗汉果果汁混合揉制形成面团，加工制成面皮；
制作馅料，取所述猪肉馅、花生仁、芝麻仁、淮山粉、麦芽糖、蜜制水果配料、1～2%罗汉果果汁、大蒜和香辛调味料充分混合制成馅料；
成型，将该馅料包入该面皮中，做成馅饼，烘烤成型。
4.根据权利要求3所述低蔗糖型馅饼，其特征在于：所述罗汉果果汁的提取方法为挑选罗汉果鲜果，清洗干净，经水煮后捣碎，提取其果汁，将该果汁水煮成浓缩液。
5.根据权利要求4所述低蔗糖型馅饼，其特征在于：所述蜜制水果配料的配制方法为选取鲜柚和鲜柑桔，刨去表皮后，反复清水浸泡除去果肉和内果皮的苦味和表层果油，再除去果核，煮盐固化；固化后经水煮和清水浸泡除去该果肉和内果皮的盐味；进而加入重量为鲜柚和鲜柑桔总量0.5～1倍的蜂蜜混匀，混匀后经反复交替进行水煮和晾晒，制成。
6.根据权利要求4所述低蔗糖型馅饼，其特征在于：所述蜜制水果配料的配制方法为选取鲜柚和鲜柑桔，刨去表皮后，反复清水浸泡除去果肉和内果皮的苦味和表层果油，再除去果核，煮盐固化；固化后经水煮和清水浸泡除去该果肉和内果皮的盐味；进而加入重量为鲜柚和鲜柑桔总量0.5～1倍的蜜制果脯混匀，混匀后经反复交替进行水煮和晾晒，制成。
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| CN105265546A (zh) * | 2015-11-19 | 2016-01-27 | 黎钧陶 | 一种健康饼干及其制作方法 |
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