CN103750203A - 南瓜糕及其制备方法 - Google Patents
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- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 49
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000010447 xylitol Nutrition 0.000 claims abstract description 34
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 30
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 30
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- 229960002675 xylitol Drugs 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 239000007787 solid Substances 0.000 claims abstract description 15
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 14
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 14
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 14
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000001802 infusion Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 claims description 6
- 238000004513 sizing Methods 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 3
- 229930006000 Sucrose Natural products 0.000 abstract description 3
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- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
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- 230000000717 retained effect Effects 0.000 abstract 1
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- 239000000047 product Substances 0.000 description 6
- 206010012601 diabetes mellitus Diseases 0.000 description 3
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- WWNNZCOKKKDOPX-UHFFFAOYSA-N N-methylnicotinate Chemical compound C[N+]1=CC=CC(C([O-])=O)=C1 WWNNZCOKKKDOPX-UHFFFAOYSA-N 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
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- 239000004475 Arginine Substances 0.000 description 1
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 229960000643 adenine Drugs 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
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- 239000002398 materia medica Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
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- 235000019202 steviosides Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
本发明公开了一种南瓜糕，包括以下重量份的组分：液体木糖醇6～8份、固体木糖醇2～4份、南瓜30～35份、山梨酸钾0.01～0.02份、食盐0.15份、水8～10份。其制备方法为：1）将南瓜去皮、去瓤、去籽后煮熟，加水打成南瓜浆；2）将液体木糖醇和固体木糖醇混合后熬煮，过滤，将滤液与南瓜浆混合搅拌成果浆；3）往果浆中加入山梨酸钾和食盐，搅拌均匀后定型，烘干至含水量为16～18%，切块，包装，即得。本发明的南瓜糕不会出现返砂现象，又较好地保留了南瓜原有的风味，且总糖含量在5%以下，适合各种人群食用。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种南瓜糕及其制备方法。
背景技术
据《本草纲目》记载，南瓜具有养心，养肺，养颜三大功效，且富含果肉瓜氨酸、精氨酸、天门冬素、葫芦巴碱、腺嘌呤、胡萝卜素、维生素B、抗坏血酸、脂肪、葡萄糖、蔗糖、戊聚糖及甘露醇等营养成分，能促进胰岛素分泌，具有降脂、降压、降糖的作用，不仅是糖尿病人的优选食品，而且也是普通人的保健食品。目前市场上的南瓜糕多以南瓜为主要原料，配以白糖、糖浆等辅料制作而成，产品中含糖量较高，总糖含量通常在40～80%之间。然而现代社会人们越来越注重健康，特别是糖尿病、肥胖症患者不能摄入含糖量过高的食物，但用其他糖类或甜味剂如低聚糖、海藻糖、甜菊糖等代替白砂生产出来的酸枣糕又难于达到低糖的标准，总糖含量≤5%，且产品质地偏硬无柔滑细腻的口感，甜味不够纯正。
发明内容
本发明要解决的技术问题是提供一种含糖量≤5%的南瓜糕及其制备方法。
本发明提供的技术方案是一种南瓜糕，包括以下重量份的组分：液体木糖醇6～8份、固体木糖醇2～4份、南瓜30～35份、山梨酸钾0.01～0.02份、食盐0.15份、水8～10份。
上述液体木糖醇的折光度为60～75%。
上述液体木糖醇的折光度为65%。
本发明还提供了上述南瓜糕的制备方法，包括以下步骤：
1）按配方称取各原料；
2）将南瓜去皮、去瓤、去籽后煮熟，加水打成南瓜浆；
3）将液体木糖醇和固体木糖醇混合后熬煮，过滤，将滤液与南瓜浆混合搅拌成果浆；
4）往果浆中加入山梨酸钾和食盐，搅拌均匀后定型，烘干至含水量为16～18%，切块，包装，即得。
本发明采用折光度为60～75%的液体木糖醇替代部分固体木糖醇制成糖液后与南瓜浆混合熬煮，既能避免产品返砂结晶现象，又能较好地保留南瓜原有的风味，产品总糖可控制在5%以下，达到低糖产品的要求，比传统产品总糖减少35～75%，适合各种人群食用，包括糖尿病以及肥胖病人。
具体实施方式
以下具体实施例对本发明作进一步阐述，但不作为对本发明的限定。
实施例1
1）按配方称取各原料：折光度为60%的液体木糖醇6kg、固体木糖醇2kg、南瓜30kg、山梨酸钾0.01kg、食盐0.15kg、水8kg。
2）将南瓜去皮、去瓤、去籽后煮熟，加水打成南瓜浆；
3）将液体木糖醇和固体木糖醇混合后熬煮，过滤，将滤液与南瓜浆混合搅拌成果浆；
4）往果浆中加入山梨酸钾和食盐，搅拌均匀后定型，烘干至含水量为16%，切块，包装，即得。
实施例2
1）按配方称取各原料：折光度为75%的液体木糖醇8kg、固体木糖醇4kg、南瓜35kg、山梨酸钾0.02kg、食盐0.15kg、水10kg。
2）将南瓜去皮、去瓤、去籽后煮熟，加水打成南瓜浆；
3）将液体木糖醇和固体木糖醇混合后熬煮，过滤，将滤液与南瓜浆混合搅拌成果浆；
4）往果浆中加入山梨酸钾和食盐，搅拌均匀后定型，烘干至含水量为18%，切块，包装，即得。
实施例3
1）按配方称取各原料：折光度为65%的液体木糖醇7kg、固体木糖醇3kg、南瓜32kg、山梨酸钾0.015kg、食盐0.15kg、水9kg。
2）将南瓜去皮、去瓤、去籽后煮熟，加水打成南瓜浆；
3）将液体木糖醇和固体木糖醇混合后熬煮，过滤，将滤液与南瓜浆混合搅拌成果浆；
4）往果浆中加入山梨酸钾和食盐，搅拌均匀后定型，烘干至含水量为17%，切块，包装，即得。
实施例4
1）按配方称取各原料：折光度为60%的液体木糖醇8kg、固体木糖醇2kg、南瓜35kg、山梨酸钾0.01kg、食盐0.15kg、水10kg。
2）将南瓜去皮、去瓤、去籽后煮熟，加水打成南瓜浆；
3）将液体木糖醇和固体木糖醇混合后熬煮，过滤，将滤液与南瓜浆混合搅拌成果浆；
4）往果浆中加入山梨酸钾和食盐，搅拌均匀后定型，烘干至含水量为16%，切块，包装，即得。
Claims (4)
1.南瓜糕，其特征在于：包括以下重量份的组分：液体木糖醇6～8份、固体木糖醇2～4份、南瓜30～35份、山梨酸钾0.01～0.02份、食盐0.15份、水8～10份。
2.根据权利要求1所述的南瓜糕，其特征在于：所述液体木糖醇的折光度为60～75%。
3.根据权利要求2所述的南瓜糕，其特征在于：所述液体木糖醇的折光度为65%。
4.权利要求1～3中任一项所述的南瓜糕的制备方法，其特征在于：包括以下步骤：
1）按配方称取各原料；
2）将南瓜去皮、去瓤、去籽后煮熟，加水打成南瓜浆；
3）将液体木糖醇和固体木糖醇混合后熬煮，过滤，将滤液与南瓜浆混合搅拌成果浆；
4）往果浆中加入山梨酸钾和食盐，搅拌均匀后定型，烘干至含水量为16～18%，切块，包装，即得。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166617A (zh) * | 2014-12-26 | 2015-12-23 | 甘肃农业大学 | 一种南瓜百合复合果糕及其制备方法 |
| CN110118700A (zh) * | 2018-07-19 | 2019-08-13 | 中国农业科学院作物科学研究所 | 一种无损预测玉米籽粒含水率的方法 |
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| CN1437879A (zh) * | 2003-02-20 | 2003-08-27 | 南昌大学 | 枸杞糕及其制备工艺 |
| CN102160612A (zh) * | 2011-01-27 | 2011-08-24 | 楚雄源谋仁食品有限公司 | 番茄果糕及其制作方法 |
| CN102885271A (zh) * | 2012-10-21 | 2013-01-23 | 江西齐云山食品有限公司 | 一种低糖南酸枣糕的制作方法 |
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2014
- 2014-02-11 CN CN201410047411.6A patent/CN103750203A/zh active Pending
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| CN1437879A (zh) * | 2003-02-20 | 2003-08-27 | 南昌大学 | 枸杞糕及其制备工艺 |
| CN102160612A (zh) * | 2011-01-27 | 2011-08-24 | 楚雄源谋仁食品有限公司 | 番茄果糕及其制作方法 |
| CN102885271A (zh) * | 2012-10-21 | 2013-01-23 | 江西齐云山食品有限公司 | 一种低糖南酸枣糕的制作方法 |
Non-Patent Citations (1)
| Title |
|---|
| 兰影杰: "《南瓜糕的研制》", 《北方工艺》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166617A (zh) * | 2014-12-26 | 2015-12-23 | 甘肃农业大学 | 一种南瓜百合复合果糕及其制备方法 |
| CN110118700A (zh) * | 2018-07-19 | 2019-08-13 | 中国农业科学院作物科学研究所 | 一种无损预测玉米籽粒含水率的方法 |
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