CN103749629B - 一种红薯叶保健饼干及其制作方法 - Google Patents
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Abstract
本发明公开了一种红薯叶保健饼干,它采用红薯叶粉为主要原料,以面粉、奶粉、小苏打、食盐、即发酵母、植物油、山楂粉、硬脂酰乳酸钙、木糖醇、蜂蜜、食用级黄腐酸、芝麻和适量水配置后烘烤而成;生产的红薯叶保健饼干香味浓郁、酸甜爽口、老少皆宜,具有抗炎防癌、通便利尿、美化肌肤、防治高血压和动脉硬化等功效,达到了药食两用之功效,适合于规模化生产。
Description
技术领域
本发明涉及食品加工领域,具体是一种红薯叶保健饼干及其制作方法。
背景技术
红薯叶,又称地瓜叶,是旋花科甘薯植物,在香港乃至世界被誉为“蔬菜皇后”,“长寿蔬菜”及“抗癌蔬菜”,亚洲蔬菜研究中心已将红薯叶列为高营养蔬菜品种。经研究发现红薯叶与菠菜、芹菜、白菜、油菜、韭菜、黄瓜、南瓜、冬瓜、莴苣、甘蓝、茄子、番茄、胡萝卜比较,在14种营养成分中,蛋白质、脂肪、碳水化合物、热量、纤维、钙、磷、铁、胡萝卜素、Vc、VB1、VB2、烟酸等13项薯叶均居于首位。红薯叶具有增强免疫功能、促进新陈代谢、延缓衰老、降血糖、通便利尿、升血小板、止血、预防动脉硬化、抗炎防癌、催乳解毒、预防夜盲等良好保健功能。
因红薯叶具有较高的食疗作用,在欧美、日本、香港等地已掀起一股“红薯叶热”。用红薯叶制作的食品,甚至摆上了酒店、饭馆的餐桌,但在我国内地,目前尚未广泛食用。农民收获红薯后通常将红薯叶连同茎一起丢在地里,或用作喂牲畜的饲料,这样造成对资源的极大浪费;因此,红薯叶的深加工是食品工业的一个新热点。目前红薯叶的加工新技术和新产品不断被报道,如专利:CN200810101623.2公开了一种红薯叶保健饮料、CN200710053815.62公开了一种红薯叶酱油及其制备方法、CN201010515255.3公开了一种红薯叶润肤露、CN201110305205.7公开了一种红薯叶咸菜的便捷腌制方法,从发展动态来看,国内已开始重视其保健功能的开发价值。
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。饼干是人们日常生活中喜食的方便食品,传统饼干多以面粉为主料配以白砂糖、油脂等为辅料,甜味偏重,易致肥胖,糖分还会侵蚀牙齿,随着人们生活水平的不断提高和保健意识的加强,功能型饼干将成为今后饼干产业的主流。若能把红薯叶的高营养成分与饼干有机结合,开发一种红薯叶保健新型饼干,这不仅有利于丰富功能型饼干的品种,且也有利于红薯叶的深度开发利用,取得一举两得之功效。
红薯叶保健饼干是以天然红薯叶为主料配以山楂、芝麻等制作而成,不仅营养丰富而且口味极佳,低糖低脂,同时达到了药食两用之功效,此种红薯叶保健饼干在同类产品中尚属空白,有潜在的消费群体。此外,高效利用农副产品资源,变废为宝,提高了农产品附加值为红薯产区农民创收具有十分重大的经济价值和现实意义,因此有必要研发此种新产品。
发明内容
本发明的目的在于提供一种红薯叶保健饼干,该红薯叶保健饼干由以下原料制得,各原料及重量百分比为:红薯叶粉15-20%、小麦粉20-30%、奶粉5-8%、小苏打0.4-0.8%、食盐0.3-1%、即发酵母0.5-0.8%、山楂粉5-10%、植物油5-8%、硬脂酰乳酸钙2-4%、木糖醇4-6%、蜂蜜5-8%、黄腐酸2-3%、芝麻3-5%、水10-20%。
由于上述饼干的制备过程需要加入水,再进行烘干,最后100g饼干的含水量应小于等于4g。
本发明所述红薯叶保健饼干的制备方法如下:
(1)第一次调粉与发酵:首先把红薯叶粉与小麦粉混合均匀,取总混合粉质量50-60%的混合粉放入搅拌机,加入即发酵母和总水质量50-60%的水搅拌4-6分钟,然后在温度为28-32℃,湿度为75-80%的环境中发酵6-8小时;
(2)第二次调粉与发酵:将步骤(1)发酵好的面团中加入剩余的混合粉(40-50%),再加入植物油、食盐、奶粉、山楂粉、硬脂酰乳酸钙、木糖醇、芝麻、蜂蜜、黄腐酸和剩余水(易溶于水的原料需预先用水溶解后再加入),最后加入小苏打,在搅拌机中搅拌4-6分钟,然后在温度为28-32℃,湿度为75-80%的环境中发酵2-3小时;
(3)将步骤(2)调好的面团辊轧20-30次,每2次折叠1次,每5次转90°,再置入特质的模具中进行挤压成型,然后在200-220℃条件下烘烤6-8分钟,冷却后封装得到红薯叶保健饼干成品。
本发明方法中的红薯叶粉按照如下方法制备:首先挑选的适合加工的新鲜红薯嫩叶,用清水洗净叶面的泥沙等杂质,后沥水,备用;往热烫槽内加水,水的重量是洗净红薯叶重量的8-10倍,水温保持98-102℃,同时在热烫水中加入洗净红薯叶重量0.5-0.7%的市售果蔬高效护色剂,充分混合溶解;将洗净红薯叶分批适量装入漏网装置中,然后置入热烫槽中烫5-8秒,立即转移至清洁流动冷水中反复冷却透心,后沥水;再进行粉碎制浆,然后冷冻干燥制备出红薯叶粉。
本发明方法中的黄腐酸为食用级黄腐酸或者参照专利申请200810233669.X“褐煤氧化降解生产腐植酸及其盐的方法”中方法制得的黄腐酸(用无污染的过氧化氢作为氧化剂,并经过纯化,制得黄腐酸),市购的精制黄腐酸经重金属检测不超标后,也可以使用。
本发明的有益效果:
(1)本发明所述红薯叶保健饼干,以红薯叶粉为主要原料,既有红薯叶的营养保健功能,又有饼干易保存、食用方便的特点;
(2)本发明所述红薯叶保健饼干香味浓郁、酸甜爽口、药食两用,不仅具有红薯叶的防衰养颜作用,也有山楂养心健胃作用,更有黄腐酸增强肌体免疫力、调节肠胃蠕动、改善血液循环之功效,此外木糖醇代替普通蔗糖作为甜味剂具有低热护齿的特点;
(3)本发明所述红薯叶保健饼干为一种膳食纤维高含量饼干,利于消化、防治便秘,非常适宜于肥胖人群的一种饼干。
(4)本发明的制作工艺简单,技术成熟,适合于规模化生产,促进了对人们对红薯叶的营养利用。
具体实施方式
下面结合实施例对本发明作进一步详细描述,但本发明的保护范围不局限于所述内容。
实施例1
本实施例的红薯叶保健饼干由以下原料制得,各原料及重量百分比为:红薯叶粉20%、小麦粉20%、奶粉8%、小苏打0.4%、食盐0.5%、即发酵母0.5%、山楂粉10%、花生油8%、硬脂酰乳酸钙4%、木糖醇5%、蜂蜜5%、黄腐酸3%、芝麻5%、水10.6%。
本实施例所述红薯叶保健饼干的制备方法如下:
(1)首先挑选的适合加工的新鲜红薯嫩叶,用清水洗净叶面的泥沙等杂质,后沥水,备用;往热烫槽内加水,水的重量是洗净红薯叶重量的8倍,水温保持98℃,同时在热烫水中加入洗净红薯叶重量0.5%的果蔬高效护色剂,充分混合溶解;将洗净红薯叶分批适量装入漏网装置中,然后置入热烫槽中烫5秒,立即转移至清洁流动冷水中反复冷却透心,后沥水;再进行粉碎制浆,然后冷冻干燥制备出红薯叶粉;
(2)把200g红薯叶粉与200g小麦粉混合均匀,再取200g混合粉放入搅拌机,加入5g即发酵母和53g水搅拌4分钟,然后在温度为32℃,湿度为80%的环境中发酵6小时;
(3)将步骤(2)发酵好的面团中加入剩余的混合粉,再加入80g奶粉、100g山楂粉、5g食盐、80g花生油、40g硬脂酰乳酸钙、50g木糖醇、50g蜂蜜、30g黄腐酸、50g芝麻和53g水(易溶于水的原料需预先用水溶解后再加入),最后加入4g小苏打,在搅拌机中搅拌4分钟,然后在温度为32℃,湿度为80%的环境中发酵2小时;
(4)将步骤(3)调好的面团辊轧20次,每2次折叠1次,每5次转90°,再置入特质的模具中进行挤压成型,然后在200℃条件下烘烤6分钟,冷却后封装得到红薯叶保健饼干成品。
表1:实施例1产品质量检测结果
说明:质检执行标准为GB/T 20980-2007(下同)。
实施例2
本实施例的红薯叶保健饼干组分及重量百分比为:红薯叶粉18%、小麦粉25%、奶粉7%、小苏打0.6%、食盐0.5%、 即发酵母0.6%、山楂粉7%、菜籽油6%、硬脂酰乳酸钙3%、木糖醇5.5%、蜂蜜6%、黄腐酸2%、芝麻5%、水13.8%。
本实施例所述红薯叶保健饼干的制备方法如下:
(1)首先挑选的适合加工的新鲜红薯嫩叶,用清水洗净叶面的泥沙等杂质,后沥水,备用;往热烫槽内加水,水的重量是洗净红薯叶重量的9倍,水温保持100℃,同时在热烫水中加入洗净红薯叶重量0.6%的果蔬高效护色剂,充分混合溶解;将洗净红薯叶分批适量装入漏网装置中,然后置入热烫槽中烫6秒,立即转移至清洁流动冷水中反复冷却透心,后沥水;再进行粉碎制浆,然后冷冻干燥制备出红薯叶粉;
(2)把180g红薯叶粉与250g小麦粉混合均匀,再取236.5g混合粉放入搅拌机,加入6g即发酵母和75.9g水搅拌5分钟,然后在温度为30℃,湿度为78%的环境中发酵7小时;
(3)将步骤(2)发酵好的面团中加入剩余的混合粉,再加入70g奶粉、70g山楂粉、5g食盐、60g菜籽油、30g硬脂酰乳酸钙、55g木糖醇、60g蜂蜜、20g黄腐酸、50g芝麻和62.1g水(易溶于水的原料需预先用水溶解后再加入),最后加入6g小苏打,在搅拌机中搅拌5分钟,然后在温度为30℃,湿度为78%的环境中发酵2.5小时;
(4)将步骤(3)调好的面团辊轧25次,每2次折叠1次,每5次转90°,再置入特质的模具中进行挤压成型,然后在210℃条件下烘烤7分钟,冷却后封装得到成品。
表2 :实施例2产品质量检测结果
实施例3
本实施例的红薯叶保健饼干组分及重量百分比为:红薯叶粉15%、小麦粉30%、奶粉6%、小苏打0.8%、食盐1%、 即发酵母0.8%、山楂粉5%、大豆油5%、硬脂酰乳酸钙3%、木糖醇4%、蜂蜜5%、黄腐酸2%、芝麻3%、水19.4%。
本实施例所述红薯叶保健饼干的制备方法如下:
(1)首先挑选的适合加工的新鲜红薯嫩叶,用清水洗净叶面的泥沙等杂质,后沥水,备用;往热烫槽内加水,水的重量是洗净红薯叶重量的10倍,水温保持102℃,同时在热烫水中加入洗净红薯叶重量0.7%的果蔬高效护色剂,充分混合溶解;将洗净红薯叶分批适量装入漏网装置中,然后置入热烫槽中烫8秒,立即转移至清洁流动冷水中反复冷却透心,后沥水;再进行粉碎制浆,然后冷冻干燥制备出红薯叶粉;
(2)把150g红薯叶粉与300g小麦粉混合均匀,再取270g混合粉放入搅拌机,加入8g即发酵母和116.4g水搅拌6分钟,然后在温度为28℃,湿度为75%的环境中发酵8小时;
(3)将步骤(2)发酵好的面团中加入剩余的混合粉,再加入60g奶粉、50g山楂粉、10g食盐、50g大豆油、30g硬脂酰乳酸钙、40g木糖醇、50g蜂蜜、20g黄腐酸、30g芝麻和77.6g水(易溶于水的原料需预先用水溶解后再加入),最后加入8g小苏打,在搅拌机中搅拌6分钟,然后在温度为28℃,湿度为75%的环境中发酵3小时;
(4)将步骤(3)调好的面团辊轧30次,每2次折叠1次,每5次转90°,再置入特质的模具中进行挤压成型,然后在220℃条件下烘烤6分钟,冷却后封装得到成品。
表3 :实施例3产品质量检测结果
Claims (1)
1.一种红薯叶保健饼干,其特征在于该红薯叶保健饼干由以下原料制得,各原料及重量百分比为:红薯叶粉15-20%、小麦粉20-30%、奶粉5-8%、小苏打0.4-0.8%、食盐0.3-1%、即发酵母0.5-0.8%、植物油5-8%、山楂粉5-10%、硬脂酰乳酸钙2-4%、木糖醇4-6%、蜂蜜5-8%、黄腐酸2-3%、芝麻3-5%、水10-20%;
所述红薯叶粉由以下方法制得:挑选新鲜红薯嫩叶,用清水洗净杂质后沥水,备用;在水温为98-102℃、重量是洗净红薯叶重量的8-10倍的水中,加入洗净红薯叶重量0.5-0.7%的果蔬高效护色剂,充分混合溶解;然后将洗净红薯叶置于混合液中烫5-8秒,立即转移至清洁流动冷水中反复冷却,沥水;再进行粉碎制浆,冷冻干燥后制得红薯叶粉。
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