CN103478708B - 一种食用菌混合豆类风味保健蒸糕及其制备方法 - Google Patents
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Abstract
本发明公开了一种食用菌混合豆类风味保健蒸糕及其制备方法，采用灵芝、银耳、黑木耳、鸡腿菇、香菇、猴头菇、绿豆、豌豆、山楂核、燕麦粉、小麦粉为原料，加工制成蒸糕。本发明制出的蒸糕不但风味独特，且含糖量较低，又具有一定的降血糖功能，适合各种人群食用。
Description
技术领域：
本发明涉及一种保健食品及其制作方法，尤其涉及一种食用菌混合豆类风味保健蒸糕及其制备方法。
背景技术：
蒸糕是我国传统的面点甜食，尤其是北方多数地区均有各种做法的蒸糕流传于世，其口感松软香甜，尤其受到孩子和老年人喜爱。由于传统做法中，蒸糕主要以面粉为原料，且大多做法会添加砂糖或具有甜味的原料，使其含糖量较高。而近年随着人民生活水平的提高，人们越来越关注自身健康，含糖量高的食品越来越不受人欢迎，因此设想开发一种其他风味，且含糖量较低，又具有一定降血糖功能的蒸糕。
发明内容：
本发明的目的就是提供一种食用菌混合豆类风味保健蒸糕及其制备方法，使制出的蒸糕不但风味独特，且含糖量较低，又具有一定的降血糖功能，适合各种人群食用。
本发明采用的技术方案为：
一种食用菌混合豆类风味保健蒸糕的制备方法：所述蒸糕按照重量组份计算，采用原料灵芝2-5份、银耳3-5份、黑木耳3-5份、鸡腿菇2-5份、香菇1-5份、猴头菇2-5份、绿豆10-15份、豌豆2-5份、山楂核10-15份、燕麦粉20-50份、小麦粉50-100份、白糖适量、黄油适量制备而成，其制备方法如下：
①灵芝、银耳、黑木耳、鸡腿菇、香菇、猴头菇阴干后粉碎，经过筛选得到50-60目干粉；
②绿豆、豌豆、山楂核、洗净后粉碎，经过筛选得到80-100目粉末；
③燕麦粉、小麦粉称重后均匀混合；
④将①中制得的干粉和②中制得的各种粉末按重量组份混入③制得的面粉中，加入适量白糖搅拌均匀，再加入适量水进行和面；
⑤取容器，内侧薄抹黄油，然后灌入④中调好的面团，抹平表面，并取少量新鲜香菇切丁，撒在面团表面上；覆盖一纱布，高火蒸5-10分钟，待容器凉后取出，切成薄片。
一种保健蒸糕，使用上述方法制备的蒸糕。
灵芝作为拥有数千年药用历史的中国传统珍贵药材，具备很高的药用价值，经过科研机构数十年的现代药理学研究证实，灵芝对于增强人体免疫力，调节血糖，控制血压，辅助肿瘤放化疗，保肝护肝，促进睡眠等方面均具有显著疗效。
银耳既是名贵的营养滋补佳品，又是扶正强壮的补药。历代皇家贵族都将银耳看做是“延年益寿之品”、“长生不老良药”。银耳性平无毒，既有补脾开胃的功效，又有益气清肠的作用，还可以滋阴润肺。另外，银耳还能增强人体免疫力，以及增强肿瘤患者对放、化疗的耐受力；银耳含丰富的膳食纤维，且热能较低，含有丰富的铒耳多糖，它对胰岛素降糖活性有明显影响。动物实验表明，银耳多糖可以影响胰岛素活性。
食用真菌鸡腿菇具有降血糖作用，对II型糖尿病有防治效果。I型糖尿病人体内铬含量往往偏低，需要补充三价铬及其它微量元素。国内已有发明专利通过用液体发酵方法大量繁殖鸡腿菇菌丝体，同时在培养基中添加三价铬及其它有关微量元素，发酵完成后再复配有关降糖的天然药物，制成具有降血糖作用的功能食品。
与现有技术相比，本发明的有益效果在于：
本发明提供一种食用菌混合豆类风味保健蒸糕及其制备方法，使制出的蒸糕不但风味独特，且含糖量较低，又具有一定的降血糖功能，适合各种人群食用。
具体实施方式：
以下通过实施例进一步对本发明做出说明，但不作为对本发明的限制。
实施例1：
取灵芝2份、银耳3份、黑木耳3份、鸡腿菇2份、香菇1份、猴头菇2份、绿豆10份、豌豆2份、山楂核10份、燕麦粉20份、小麦粉50份，按以下方法制备：
①按重量组份分别取灵芝、银耳、黑木耳、鸡腿菇、香菇、猴头菇阴干后粉碎，各自过50目筛，得到50目干粉；
②绿豆、豌豆、山楂核、洗净后粉碎，各自过100目筛，得到100目粉末；
③燕麦粉、小麦粉称重后均匀混合；
④将①中制得的干粉和②中制得的各种粉末按重量组份混入③制得的面粉中，加入适量白糖搅拌均匀，再加入适量水进行和面；
⑤取容器，内侧薄抹黄油，然后灌入④中调好的面团，抹平表面，并取少量新鲜香菇切丁，撒在面团表面上；覆盖一纱布，高火蒸5-10分钟，待容器凉后取出，切成薄片，即可。
上述实施例仅为本发明的较佳的实施方式，除此之外，本发明还可以有其他实现方式。需要说明的是，在没有脱离本发明构思的前提下，任何显而易见的改进和变化均应落入本发明的保护范围之内。
Claims (2)
1.一种食用菌混合豆类风味保健蒸糕的制备方法，其特征在于：所述蒸糕按照重量份计算，采用原料灵芝2-5份、银耳3-5份、黑木耳3-5份、鸡腿菇2-5份、香菇1-5份、猴头菇2-5份、绿豆10-15份、豌豆2-5份、山楂核10-15份、燕麦粉20-50份、小麦粉50-100份、白糖适量、黄油适量制备而成，其制备方法如下：
①灵芝、银耳、黑木耳、鸡腿菇、香菇、猴头菇阴干后粉碎，经过筛选得到50-60目干粉；
②绿豆、豌豆、山楂核洗净后粉碎，经过筛选得到80-100目粉末；
③燕麦粉、小麦粉称重后均匀混合；
④将①中制得的干粉和②中制得的各种粉末按重量份混入③制得的面粉中，加入适量白糖搅拌均匀，再加入适量水进行和面；
⑤取容器，内侧薄抹黄油，然后灌入④中调好的面团，抹平表面，并取少量新鲜香菇切丁，撒在面团表面上；覆盖一纱布，高火5-10分钟，待容器凉后取出，切成薄片。
2.一种保健蒸糕，使用权利要求1中所述方法制备的蒸糕。
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| CN104687014A (zh) * | 2015-02-09 | 2015-06-10 | 哈尔滨工业大学 | 一种黑木耳绿豆清热糕及其制作方法 |
| CN104522474A (zh) * | 2015-02-09 | 2015-04-22 | 哈尔滨工业大学 | 一种黑木耳乳香燕麦糕及其制作方法 |
| CN105250339A (zh) * | 2015-10-10 | 2016-01-20 | 大连春天生物菌业孵化基地有限公司 | 一种降血糖组合物及其制备方法 |
| KR101806285B1 (ko) * | 2016-07-02 | 2017-12-07 | 현용호 | 목이버섯의 함유량과 멸균력을 높여 건강 기능성 및 유통기한을 향상시킨 목이버섯 김의 제조방법 |
| CN106983070A (zh) * | 2017-03-29 | 2017-07-28 | 邯郸学院 | 一种方便食品及其制备方法 |
| CN109043316A (zh) * | 2018-07-19 | 2018-12-21 | 山东仁迪生物工程集团有限公司 | 一种养胃面粉、制备方法及面食制品 |
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| CN103039859A (zh) * | 2012-12-31 | 2013-04-17 | 陈慧珊 | 一种白木耳黑木耳栗糕及其制备方法 |
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| CN103039859A (zh) * | 2012-12-31 | 2013-04-17 | 陈慧珊 | 一种白木耳黑木耳栗糕及其制备方法 |
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