CN103932087B - 辣椒红豆糕及其制备方法 - Google Patents
辣椒红豆糕及其制备方法 Download PDFInfo
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- CN103932087B CN103932087B CN201410166249.XA CN201410166249A CN103932087B CN 103932087 B CN103932087 B CN 103932087B CN 201410166249 A CN201410166249 A CN 201410166249A CN 103932087 B CN103932087 B CN 103932087B
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- fructus capsici
- red bean
- bean cake
- fructus
- fresh chilli
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Abstract
本发明公开了一种辣椒红豆糕及其制备方法。该辣椒红豆糕按质量份包括以下原料：新鲜辣椒400-430份、红枣155-175份、红豆1050-1100份、绵白糖或木糖醇490-530份、水150-170份、盐5-10份、食用香料1-10份。本发明通过采用去籽去筋的新鲜辣椒，并其红豆和红枣按特定比例混合，得到外形美观，色泽亮丽诱人，口感香甜清爽、醇厚细腻，富含辣椒的各种营养成分的辣椒红豆糕。本发明是首次以辣椒为主原料制备休闲食品，拓宽了辣椒的应用领域。本发明的产品不加入任何防腐剂，可以在常温长时间保存，本发明的产品作为辣椒的深加工产品，食用安全，实用性广，具有很高的附加值和产业价值。
Description
技术领域
本发明属于食品加工领域，涉及红豆糕及其制备方法，尤其涉及一种以辣椒为主要原料的即食辣椒食品辣椒红豆糕及其制备方法。
背景技术
辣椒中含有多种有效成分，特别是提取意义较大的红色尖辣椒，其果实中含有色素(包括辣椒红色素、辣椒玉红素、β－胡萝卜素和隐黄素等)、辣椒碱(包括辣椒碱、二氢辣椒碱和降二氢辣椒碱等)、维生素(包括VA、VB、VC、VP等)、有机酸(亚油酸、油酸、棕榈酸等)、蛋白质、糖和矿物质等多种成分。食用辣椒，能增加饭量，增强体力，改善怕冷、冻伤、血管性头痛等症状。可以控制心脏病及冠状动脉硬化，降低胆固醇。还可预防癌症及其他慢性疾病，杀抑胃腹内的寄生虫。
我国大面积种植辣椒，其来源丰富，易于贮存，价格低廉，因而具有很高的商业开发潜力。但长期以来，辣椒的加工深度低，产品类型单一，主要的产品都是佐餐食用，如泡辣椒，辣椒酱，辣椒片，辣椒末等。深加工食品尤其是即食的休闲食品少，食用极不方便，严重限制了辣椒的应用与消费。因此，开发深加工的辣椒产品，提高辣椒的附加值，增强其市场竞争力的需求就非常迫切。
发明内容
本发明的目的在于提供以辣椒为主要原料的辣椒红豆糕及其制备方法。本发明的辣椒红豆糕为口感香甜清爽、富含辣椒营养成分的休闲食品，作为辣椒的深加工产品，具有很高的附加值和食品产业应用潜力。
本发明的技术方案为：
一种辣椒红豆糕，按质量份包括以下原料：新鲜辣椒400-430份、红枣155-175份、红豆1050-1100份、绵白糖或木糖醇490-530份、水150-170份、盐5-10份、食用香料1-10份；
所述辣椒红豆糕的制备方法，包括如下步骤：
(1)按配比称取新鲜辣椒清洗干净，去籽去筋，蒸熟搅碎，得新鲜辣椒果皮；
(2)按配比称取红枣去核蒸熟，加工成泥，得红枣泥；
(3)按配比称取红豆加工成粉，过80目筛，得红豆粉；
(4)将分别以步骤(1)-(3)制备得到的新鲜辣椒果皮、红枣泥、红豆粉混合，再按配比加入绵白糖或木糖醇、盐和食用香料，混合均匀；
(5)在步骤(4)的混合料中，按配比加入水，搅拌均匀；
(6)将步骤(5)的混合物压入磨具中，蒸煮15分钟后冷却、干燥、装盒、灭菌。
进一步，本发明的辣椒红豆糕，按质量份由以下原料组成：新鲜辣椒400-410份、红枣155-162份、红豆1050-1060份、绵白糖或木糖醇493-500份、水150-155份、盐5-7份、食用香料1-5份。
进一步，本发明中，所述新鲜辣椒为新鲜红辣椒。
本发明中，所述食用香料没有特别的限定，根据不同的口味和营养的要求，本领域常用的花粉均可以作为香料加入，其中本发明优选采用桂花粉，玫瑰花粉，茶花粉，荷花粉，菊花粉中的一种或多种的混合物。
辣椒(CapsicumannuumL.)为茄科植物辣椒的果实，辣椒中含有多种有效成分，辣椒营养价值很高，具有显著的医疗保健功效，但辣椒辣味重，有较强的刺激性，一般将取其干品制备辣椒粉、辣椒酱、辣椒油等当作调味品使用，作为食品其营养价值和治疗作用没有得到充分的利用和发挥。目前还没有以辣椒为主要原料的营养食品，尤其是适合广大人群普遍食用的休闲食品。本发明以辣椒为主要原料，制备得到口感香甜清爽、富含辣椒营养成分的糕点，作为辣椒的深加工产品，具有很高的附加值和食品产业应用潜力。
本发明中，为了克服辣椒因其辣味和刺激性而在难于大量使用于食品的问题，首先，采用去籽去筋辣椒，减少辣椒的辣味(研究表明辣椒籽与辣椒筋中含有大量的辣椒素)，另外采用新鲜的辣椒果皮作为辣椒原料，很好的克服了干辣椒在干燥过程中损失热敏感性的酚类物质、维生素等而辣椒的营养成分得不到充分利用的问题。另一方面，本发明将辣椒、大枣、红豆完美结合，通过红豆和大枣及其他辅料的调味，将辣椒的辣味稍加遮盖，又不失其原有风味。
本发明的辣椒红豆糕，在口感上，让辣椒、大枣和红豆通过磨粉和拌粉两种方式结合成糕粉，进行蒸制，口感清新醇香，在原本的口味中融入辣椒的鲜香微辣和大枣的清新自然，多重口感带来全新体验。在营养上，辣椒、大枣和红豆都含有大量的维生素C和矿物质，其中红豆高含量的VE和与辣椒互补，辣椒高含量的视黄醇与大枣互补，三者相结合营养元素更加丰富，构成更为完善的营养结构，在帮助消化，降脂减肥等方面均有显著作用。同时大枣富含的环磷酸腺苷，是人体能量代谢的必需物质具有补虚益气、养血安神等功效。辣椒素可加速有关细胞的新陈代谢，防止体内脂肪积存，抑制细胞癌变，达到减肥和防止癌变的效果。红豆富含的赖氨酸可以解毒清暑，适用于高血压和营养不良者。在外观上，本发明产品色泽亮丽诱人，开袋即食，携带方便，美观大方，充分满足消费者对方便、休闲、快捷、能量补充等生活方式的需求。在包装上，本发明产品在包装过程中，尽量减少包装内的氧气含量。采用具有优异的隔氧性能的包装材料PET，与真空包装结合使用。并且采用阻湿性材料进行包装，以减少环境湿度对红豆糕质量的影响。
本发明的有益效果：本发明通过采用去籽去筋的新鲜辣椒，并其红豆和红枣按特定比例混合，得到外形美观，色泽亮丽诱人，开袋即食，携带方便，口感香甜清爽、醇厚细腻，富含辣椒的各种营养成分的辣椒红豆糕。本发明是首次以辣椒为主原料制备适合广大人群普遍食用的休闲食品，实现了辣椒作为休闲食品原料的实用性，拓宽辣椒的应用领域。本发明的产品不加入任何防腐剂，但是由于本产品水分含量小，含糖量高，而且辣椒中的辣椒碱对食品有一定的抑菌防腐作用，可以在常温长时间保存，常温下保质期长达18个月，本发明的产品作为辣椒的深加工产品，食用安全，适合各年龄段的消费者，实用性广，具有很高的附加值和产业价值。
具体实施方式
下面通过具体实施例对本发明进行详细说明。应当理解，此处所描述的具体实施例仅用以解释本发明，并不用于限定本发明。实施例中所述试验方法，如无特殊说明，均为常规方法；所述试剂、材料，如无特殊说明，均可从商业途径获得，或可以常规方法制备。
实施例1
一种辣椒红豆糕，其原料按质量份包括如下组分：新鲜辣椒406份、红枣162份、红豆1055份、绵白糖493份、水150份、盐5份、桂花粉1份；
按配比称取各原料，采用如下的方法制备得到辣椒红豆糕：
(1)新鲜辣椒清洗干净，去籽去筋，蒸熟搅碎，得新鲜辣椒果皮；
(2)红枣去核蒸熟，加工成泥，得红枣泥；
(3)红豆加工成粉，过80目筛，得红豆粉；
(4)将分别以步骤(1)-(3)制备得到的新鲜辣椒果皮、红枣泥、红豆粉混合，再按配比加入绵白糖或木糖醇、盐和桂花粉，混合均匀；
(5)在步骤(4)的混合料中，按配比加入水，搅拌均匀；
(6)将步骤(5)的混合物压入磨具中放在蒸板上蒸制15分钟后冷却、干燥，得半成品；
(7)半成品装盒，消毒杀菌，8盒为一组入纸盒包装，热风机塑封；包装材料为具有优异的隔氧性能的包装材料PET，采用真空包装。
制备得到的辣椒红豆糕，色泽亮丽诱人、口感香甜清爽、醇厚细腻，产品没有辣椒的辛辣味和刺激性，适合各年龄段人群食用。经检测，在常温下其保质期为18个月。
制备得到的辣椒红豆糕含有丰富的营养成分，如蛋白质、胡萝卜素、多种维生素和矿物质，产品中所含的成分及含量如表1。
表1产品营养成分表(以1千克计算)
实施例2
一种辣椒红豆糕，其原料配方以及制备方法同实施例1，其中原料中桂花粉换为玫瑰花粉。
实施例3
一种辣椒红豆糕，其原料配方以及制备方法同实施例1，其中原料中桂花粉换为茶花粉。
实施例4
一种辣椒红豆糕，其原料配方以及制备方法同实施例1，其中原料中桂花粉换为荷花粉。
实施例5
一种辣椒红豆糕，其原料配方以及制备方法同实施例1，其中原料中桂花粉换为菊花粉。
上述本发明的实施例1-5均以白糖为例对本发明的内容作进一步说明，实施过程中将白糖换为木糖醇也不影响本发明的实施。本发明的方法制得的辣椒红豆糕外表光滑细腻，颜色为暗红色，由于水分含量低，包装为真空充氮包装，保质期可以达到18个月。
Claims (4)
1.一种辣椒红豆糕，其特征在于，所述辣椒红豆糕按质量份由以下原料制备而成：新鲜辣椒400-430份、红枣155-175份、红豆1050-1100份、绵白糖或木糖醇490-530份、水150-170份、盐5-10份、食用香料1-10份；
所述辣椒红豆糕的制备方法，包括如下步骤：
(1)按配比称取新鲜辣椒清洗干净，去籽去筋，蒸熟搅碎，得新鲜辣椒果皮；
(2)按配比称取红枣去核蒸熟，加工成泥，得红枣泥；
(3)按配比称取红豆加工成粉，过80目筛，得红豆粉；
(4)将分别以步骤(1)-(3)制备得到的新鲜辣椒果皮、红枣泥、红豆粉混合，再按配比加入绵白糖或木糖醇、盐和食用香料，混合均匀；
(5)在步骤(4)的混合料中，按配比加入水，搅拌均匀；
(6)将步骤(5)的混合物压入模具中，蒸煮15分钟后冷却、干燥、装盒、灭菌。
2.根据权利要求1所述的辣椒红豆糕，其特征在于，按质量份由以下原料制备而成：新鲜辣椒400-410份、红枣155-162份、红豆1050-1060份、绵白糖或木糖醇493-500份、水150-155份、盐5-7份、食用香料1-5份。
3.根据权利要求1所述的辣椒红豆糕，其特征在于，所述新鲜辣椒为新鲜红辣椒。
4.根据权利要求1所述的辣椒红豆糕，其特征在于，所述食用香料为桂花粉，玫瑰花粉，茶花粉，荷花粉，菊花粉中的一种或多种的混合物。
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| CN101449809A (zh) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | 保鲜年糕及其制取工艺 |
| CN103250753A (zh) * | 2013-05-30 | 2013-08-21 | 俞定元 | 一种黄豆泥香辣糕 |
| CN103535633A (zh) * | 2013-10-24 | 2014-01-29 | 合肥市香口福工贸有限公司 | 一种五豆糕的生产方法 |
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| CN1242949A (zh) * | 1998-07-23 | 2000-02-02 | 申厚元 | 辣椒饴 |
| CN101449809A (zh) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | 保鲜年糕及其制取工艺 |
| CN103250753A (zh) * | 2013-05-30 | 2013-08-21 | 俞定元 | 一种黄豆泥香辣糕 |
| CN103535633A (zh) * | 2013-10-24 | 2014-01-29 | 合肥市香口福工贸有限公司 | 一种五豆糕的生产方法 |
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