CN103229802B - 一种龙虾壳黑豆降糖饼干及其制备方法 - Google Patents
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Abstract
本发明公开了一种龙虾壳黑豆降糖饼干，其是由下述重量份的原料制得：小麦粉30-40，山药粉10-15、黑豆粉10-12、龙虾壳5-6、植物油14-15，魔芋粉6-8、木糖醇8-10、脱脂奶粉2-4、碳酸氢钠1.2-1.5、葡萄糖酸钙0.1-0.3、葡萄糖酸锌0.05-0.08、低钠盐0.5-0.8、食用香料0.1-0.3、木耳粉1-2、蕨菜10-12、枸杞芽3-5、地黄叶2-3、无花果叶3-4、山楂叶4-5、菠菜根5-6、黄精1-2、天花粉0.4-0.6、水适量。本发明的饼干含糖量低，钙含量高，在制备过程中将具有降糖保健功能的蔬菜、中草药，如木耳粉、蕨菜、枸杞芽、无花果叶、山楂叶、菠菜根、黄精等经过合理的处理后加入其中，进一步提高了饼干的降糖保健功能，同时口感良好，风味独特，特别适合高血糖者食用。
Description
技术领域
本发明涉及食品加工领域，确切地说是一种龙虾壳黑豆降糖饼干。
背景技术
随着人们生活水平的日益提高，保健意识的不断增强，具有保健功能的食品越来越受到消费者的欢迎。饼干是以小麦粉、糖类、油脂、乳品、蛋品等为主要原料经烘烤而成的制品。饼干以口感酥松，水分含量少，重量轻、块形完整，易于保藏，便于包装和携带，食用方便的特点深受人们喜欢，但是传统饼干的含糖量和含油量都比较高，随着现代消费者消费水平的提高，对健康意识的增强，这种“高糖高油脂高热量”的产品已不能符合消费者的需要。饼干产业也向着营养、健康、功能性、低热量等方面发展，低能量、无糖饼干就在这种趋势下应运而生。但是目前有些厂家生产的低能量或无糖饼干只是部分地减少油脂和糖的使用量，但是仅是减少油脂和糖的使用量是不够的，还应采用膳食纤维、低聚糖、糖醇、 等替代物，在减少产品能量、满足部分消费者消费需求的同时提高产品的可接受性，同时提高饼干的保健功能的功能。
发明内容
本发明的目的在于提供一种口感良好，风味独特同时具有降糖补钙食疗作用的降糖保健饼干。
本发明的技术方案如下：
一种龙虾壳黑豆降糖饼干，其特征在于，其是由下述重量份的原料制得：小麦粉30-40，山药粉10-15、黑豆粉10-12、龙虾壳5-6、植物油14-15，魔芋粉6-8、木糖醇8-10、脱脂奶粉2-4、碳酸氢钠1.2-1.5、葡萄糖酸钙0.1-0.3、葡萄糖酸锌0.05-0.08、低钠盐0.5-0.8、食用香料0.1-0.3、木耳粉1-2、蕨菜10-12、枸杞芽3-5、地黄叶2-3、无花果叶3-4、山楂叶4-5、菠菜根5-6、黄精1-2、天花粉0.4-0.6、水适量。
所述的龙虾壳黑豆降糖饼干的制备方法，其特征在于：包括以下步骤：
（1）按重量份称取各原料；
（2）将龙虾壳洗净后用料酒浸泡10-15分钟；
（3）将蕨菜加水磨成浆，得到浆料A；
（4）将浸泡后的龙虾壳捞出和枸杞芽、地黄叶、无花果叶、山楂叶、菠菜根、黄精、天花粉等辅料一起熬煮，2-3小时后停止加热，冷却过滤，得到滤液B和滤渣C；
（5）再将滤渣烘干粉碎成粉末；
（6）将上述制得的浆料A、滤液B及滤渣C和配方中的其它原料混匀，按常规工艺制得将糖保健饼干。
本发明的有益效果为：
本发明的饼干由小麦粉和山药粉、黑豆粉混合为主料，增加了膳食纤维和其它营养，降低了含糖量；制作过程中将废弃的龙虾壳处理后，加入饼干中，增加了饼干的钙含量，同时充分利用了资源；在制备过程中将具有降糖保健功能的蔬菜、中草药，如木耳粉、蕨菜、枸杞芽、无花果叶、山楂叶、菠菜根、黄精等经过合理的处理后加入其中，进一步提高了饼干的降糖保健功能，同时口感良好，风味独特，特别适合高血糖者食用。
具体实施方式
一种龙虾壳黑豆降糖饼干，其是由下述重量份（kg）的原料制得：小麦粉40，山药粉10、黑豆12、龙虾壳6、植物油14，魔芋粉7、木糖醇9、脱脂奶粉3、碳酸氢钠1.3、葡萄糖酸钙0.3、葡萄糖酸锌0.05 、低钠盐0.7、食用香料0.1、木耳粉2、蕨菜11、枸杞芽4、地黄叶3、无花果叶3 、山楂叶4 、菠菜根 6、黄精1-2、天花粉0.4、水适量；
制备方法，包括以下步骤：
（1）按重量称取各原料；
（2）将龙虾壳洗净后用料酒浸泡10-15分钟；
（3）将蕨菜加水磨成浆，得到浆料A；
（4）将浸泡后的龙虾壳捞出和枸杞芽、地黄叶、无花果叶、山楂叶、菠菜根、黄精、天花粉等辅料一起熬煮，2-3小时后停止加热，冷却过滤，得到滤液B和滤渣；
（5）再将滤渣烘干粉碎成粉末C；
（6）将上述制得的浆料A、滤液B及滤渣C和配方中的其它原料混匀，按常规工艺制得饼干。
Claims (1)
1. 一种龙虾壳黑豆降糖饼干，其特征在于，其是由下述重量份的原料制得：小麦粉30-40，山药粉10-15、黑豆粉10-12、龙虾壳5-6、植物油14-15，魔芋粉6-8、木糖醇8-10、脱脂奶粉2-4、碳酸氢钠1.2-1.5、葡萄糖酸钙0.1-0.3、葡萄糖酸锌0.05-0.08、低钠盐0.5-0.8、食用香料0.1-0.3、木耳粉1-2、蕨菜10-12、枸杞芽3-5、地黄叶2-3、无花果叶3-4、山楂叶4-5、菠菜根5-6、黄精1-2、天花粉0.4-0.6、水适量； 所述的龙虾壳黑豆降糖饼干的制备方法，包括以下步骤： （1）按重量份称取各原料； （2）将龙虾壳洗净后用料酒浸泡10-15分钟； （3）将蕨菜加水磨成浆，得到浆料A； （4）将浸泡后的龙虾壳捞出和枸杞芽、地黄叶、无花果叶、山楂叶、菠菜根、黄精、天花粉辅料一起熬煮，2-3小时后停止加热，冷却过滤，得到滤液B和滤渣C； （5）再将滤渣烘干粉碎成粉末； （6）将上述制得的浆料A、滤液B及滤渣C和配方中的其它原料混匀，按常规工艺制得饼干。
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| CN1481710A (zh) * | 2003-08-18 | 2004-03-17 | 思 高 | 保健食品 |
| CN101584354A (zh) * | 2008-05-22 | 2009-11-25 | 刘泳宏 | 一种五色养脏降糖馒头及制作方法 |
| CN101606545A (zh) * | 2009-07-23 | 2009-12-23 | 贵州大学 | 一种高骨钙营养饼干及其制作方法 |
| CN102187887A (zh) * | 2011-03-15 | 2011-09-21 | 张立芬 | 一种具有减肥及降血糖功能的夹心饼干及其制法 |
| CN102356871A (zh) * | 2011-09-22 | 2012-02-22 | 韩褆 | 具有保健功能的养生杂粮 |
| CN102380051A (zh) * | 2010-09-06 | 2012-03-21 | 柯依坤 | 糖尿病药膳馒头 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1481710A (zh) * | 2003-08-18 | 2004-03-17 | 思 高 | 保健食品 |
| CN101584354A (zh) * | 2008-05-22 | 2009-11-25 | 刘泳宏 | 一种五色养脏降糖馒头及制作方法 |
| CN101606545A (zh) * | 2009-07-23 | 2009-12-23 | 贵州大学 | 一种高骨钙营养饼干及其制作方法 |
| CN102380051A (zh) * | 2010-09-06 | 2012-03-21 | 柯依坤 | 糖尿病药膳馒头 |
| CN102187887A (zh) * | 2011-03-15 | 2011-09-21 | 张立芬 | 一种具有减肥及降血糖功能的夹心饼干及其制法 |
| CN102356871A (zh) * | 2011-09-22 | 2012-02-22 | 韩褆 | 具有保健功能的养生杂粮 |
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