CN103652679A - 一种低糖裹衣黑豆的配方及其制备方法 - Google Patents
一种低糖裹衣黑豆的配方及其制备方法 Download PDFInfo
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种低糖裹衣黑豆的配方及其制备方法,属粮食精加工技术领域,其生产所用的主要原料有:精选黑豆、面粉、淀粉、米粉、木糖醇、蔗糖、发泡剂等,主要包括以下步骤:⑴黑豆精选;⑵烘烤冷却;⑶熬制糖液;⑷裹衣;⑸将裹衣后的黑豆在烤箱内烘烤。利用该配方生产出的低糖裹衣黑豆,甜度适中,含能量低,且口感清凉,适宜多数人群食用。
Description
技术领域
本发明涉及到一种低糖裹衣黑豆的配方及其制备方法,属粮食精加工技术领域。
背景技术
黑豆营养丰富,每百克含蛋白质36.1克、脂肪15.9克、膳食纤维10.2克、碳水化合物23.3克、钙224毫克、镁243毫克、钾1377毫克、磷500毫克,还含有人体必需的维生素B1、B2、C、烟酸和微量元素铁、锰、锌、铜、钼、硒等,是植物中营养最丰富的保健佳品,具有延缓人体衰老、降低血液粘稠度等功效。黑豆中粗纤维含量高达4%,常食黑豆,可以提供食物中粗纤维,促进消化,防止便秘发生。因此,以黑豆做为原料生产休闲类食品,不仅口感较好,而且营养丰富,容易被人们所接受。
但当前市场上裹衣类休闲食品的生产中,几乎全部是使用白砂糖作为甜味剂。白砂糖的能量较高,对于许多肥胖消费者以及糖尿病患者来说是不能被接受的,因此有必要改进裹衣类休闲食品的配方,生产低糖甚至无糖的甜味休闲食品,以满足各种需求的消费者食用。
木糖醇热量低,每克木糖醇仅含有2.4卡路里热量,比其他大多数碳水化合物的热量少40%,且其甜度在常温下与蔗糖相当,低温下甚至可以达到蔗糖甜度的1.2倍;木糖醇易溶于水,在溶解时吸收大量的热,食用时口腔感觉特别清凉;木糖醇生物稳定性好,不被口腔内细菌发酵利用,能抑制细菌生长及酸的产生,可防止龋齿;食用木糖醇后血糖值不会上升。因此,完全可以将木糖醇用作蔗糖的替代品用于生产低糖类裹衣休闲食品。
本发明利用木糖醇部分代替裹衣黑豆中的蔗糖,在保持甜度不变的情况下,降低了食品原含有的热量,使得产品的适宜人群更广。当前市场上未见相关报道。
发明内容
本发明的目的是提供一种低糖裹衣黑豆的生产配方及方法,其生产所用的主要原料有:精选黑豆、面粉、淀粉、米粉、木糖醇、蔗糖、发泡剂等,主要包括以下步骤:
⑴黑豆精选:挑选颗粒大小一致的黑豆原料5~15kg,剔除其中的碎屑和杂质;
⑵烘烤冷却:挑选后的黑豆放入烘烤机中烘烤,烘烤温度130~180℃,烘烤时间8~20min,烘烤后放在常温下冷却至20~40℃;
⑶熬制糖液:称取蔗糖0.1~1kg,木糖醇0.1~1kg,发泡剂5~20g,加水0.5~2kg,加热使糖液溶解;
⑷裹衣:称取裹衣粉0.5~2kg,其中面粉:淀粉:米粉=2:4:4;将黑豆放入旋转锅中裹衣,先加入一层0.3-0.4mm的糖浆,等黑豆均匀沾上糖浆之后加入一层0.3-0.4mm的裹衣粉,反复进行,直至裹衣粉和糖液使用完毕,把裹好衣的黑豆晾5~15min,进行烘烤;
⑸将裹衣后的黑豆在烤箱内烘烤,烘烤温度为160~220℃,烘烤时间5~25min。
利用该配方生产出的低糖裹衣黑豆,甜度适中,含能量低,且口感清凉,适宜多数人群食用。
具体实施方式
时间15min,烘烤后冷却至30℃;称取蔗糖0.5kg,木糖醇0.5kg,发泡剂0.006kg,加水1kg,加热使糖溶解,称取1kg裹衣粉进行裹衣;裹衣时将黑豆放入旋转锅中裹衣,先加入一层0.3~0.4mm的糖浆,等黑豆均匀沾上糖浆之后加入一层0.3~0.4mm的裹衣粉,反复进行,直至裹衣粉和糖液使用完毕,把裹好衣的黑豆晾10min左右,进行烘烤;烘烤温度220℃,烘烤时间10min;再经冷却,即得新型低糖裹衣黑豆产品。
实施例2:
挑选大小一致的黑豆原料10kg,剔除其中的碎屑和杂质;放入烘烤炉中烘烤,烘烤温度为150℃,烘烤时间15min,烘烤后冷却至30℃;称取蔗糖0.3kg,木糖醇0.7kg,发泡剂0.006kg,加水1kg,加热使糖溶解,称取1kg裹衣粉进行裹衣;裹衣时将黑豆放入旋转锅中裹衣,先加入一层0.3~0.4mm的糖浆,等黑豆均匀沾上糖浆之后加入一层0.3~0.4mm的裹衣粉,反复进行,直至裹衣粉和糖液使用完毕,把裹好衣的黑豆晾10min左右,进行烘烤;烘烤温度200℃,烘烤时间15min;再经冷却,即得新型低糖裹衣黑豆产品。
实施例3:
挑选大小一致的黑豆原料10kg,剔除其中的碎屑和杂质;放入烘烤炉中烘烤,烘烤温度为150℃,烘烤时间15min,烘烤后冷却至30℃;称取蔗糖0.1kg,木糖醇0.9kg,发泡剂0.006kg,加水1kg,加热使糖溶解,称取1kg裹衣粉进行裹衣;裹衣时将黑豆放入旋转锅中裹衣,先加入一层0.3~0.4mm的糖浆,等黑豆均匀沾上糖浆之后加入一层0.3~0.4mm的裹衣粉,反复进行,直至裹衣粉和糖液使用完毕,把裹好衣的黑豆晾10min左右,进行烘烤;烘烤温度180℃,烘烤时间20min;再经冷却,即得新型低糖裹衣黑豆产品。
Claims (1)
1.一种低糖裹衣黑豆的生产配方及方法,其生产所用的主要原料有:精选黑豆、面粉、淀粉、米粉、木糖醇、蔗糖、发泡剂等,主要包括以下步骤:
⑴黑豆精选:挑选颗粒大小一致的黑豆原料5~15kg,剔除其中的碎屑和杂质;
⑵烘烤冷却:挑选后的黑豆放入烘烤机中烘烤,烘烤温度130~180℃,烘烤时间8~20min,烘烤后放在常温下冷却至20~40℃;
⑶熬制糖液:称取蔗糖0.1~1kg,木糖醇0.1~1kg,发泡剂5~20g,加水0.5~2kg,加热使糖液溶解;
⑷裹衣:称取裹衣粉0.5~2kg,其中面粉:淀粉:米粉=2:4:4;将黑豆放入旋转锅中裹衣,先加入一层0.3-0.4mm的糖浆,等黑豆均匀沾上糖浆之后加入一层0.3-0.4mm的裹衣粉,反复进行,直至裹衣粉和糖液使用完毕,把裹好衣的黑豆晾5~15min,进行烘烤;
⑸将裹衣后的黑豆在烤箱内烘烤,烘烤温度为160~220℃,烘烤时间5~25min。
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CN104431815A (zh) * | 2014-11-14 | 2015-03-25 | 安徽科技学院 | 一种添加矿物质元素的黑大豆食品及加工方法 |
CN106900964A (zh) * | 2017-03-02 | 2017-06-30 | 山东天博食品配料有限公司 | 一种发酵豆类裹衣食品及其制作方法 |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104431815A (zh) * | 2014-11-14 | 2015-03-25 | 安徽科技学院 | 一种添加矿物质元素的黑大豆食品及加工方法 |
CN104431815B (zh) * | 2014-11-14 | 2018-01-19 | 安徽科技学院 | 一种添加矿物质元素的黑大豆食品及加工方法 |
CN106900964A (zh) * | 2017-03-02 | 2017-06-30 | 山东天博食品配料有限公司 | 一种发酵豆类裹衣食品及其制作方法 |
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