CN104273402A - 一种紫薯玉豆馅粘豆包及其生产方法 - Google Patents
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Abstract
一种紫薯玉豆馅粘豆包及其生产方法， 为了解决现有技术中的粘豆包营养价值低、口味比较单一的问题， 在豆包面皮中加入黑小米面和莲子粉，加入的黑小米面和莲子粉的添加量为豆包面皮整体质量的4-6%，豆包面皮中加入的黑小米面和莲子粉的质量比为5.6:1，本发明的豆馅是紫薯玉豆馅，紫薯玉豆馅是由紫薯、白玉豆、小扁豆、红糖、白砂糖组成。 本发明的一种 紫薯玉豆馅粘豆包，改变了传统的制作粘豆包的工艺，增加了粘豆包口味的选择，并且在粘豆包面皮中加入了黑小米面和莲子粉，极大的增强了粘豆包的营养价值。
Description
技术领域
本发明涉及食品技术领域，特别是一种紫薯玉豆馅粘豆包及其生产方法。
背景技术
粘豆包一般是在冬季开始的时候制作，然后放入户外的缸中保存过冬。粘豆包的做法是先把大黄米泡上半日，然后淘净沙子，叫“淘米”，之后晾大半干，磨成面，再用冷水和面，像做白面馒头那样进行“发酵”。待发出酸味，开始用手揉面。这是头一步。第二步是制馅。将红小豆或大芸豆煮熟(不可煮破皮)，捣成豆沙酱，放入细沙糖，攥成核头大的馅团，备用。第三步是用揉好的黄米面将豆馅团包入里面，团成豆包状，放入波罗叶（苏子叶）的屉中大火蒸二十分钟，即可出锅。
目前市场上的粘豆包的面皮大多数都是由粘玉米面或大黄米面或糯米面或小米面制成，而粘豆包的馅大多数仅仅是单一口味的豆馅，大多数由红小豆或大芸豆制成，这种豆包的营养价值并不是很高，并且口味十分单一，很多人都不喜食用或是已经吃腻了那种口味，因此，市场上的粘豆包无法满足人们日益增长的需求。
发明内容
为了解决现有技术中的粘豆包营养价值低、口味比较单一的问题，本发明在传统的技术方案上进行改变，提供了一种紫薯玉豆馅的粘豆包，增加了粘豆包口味的选择，并且在粘豆包面皮中加入了黑小米面和莲子粉，增强了粘豆包的营养价值。
本发明的目的通过以下技术方案来实现：一种紫薯玉豆馅粘豆包，包括豆包面皮、豆包馅，豆包面皮为粘玉米面、大黄米面、小米面的混合面，所述的混合面皮中粘玉米面、大黄米面、小米面的质量比为57：15：13，所述的豆包面皮中加入黑小米面和莲子粉，所述的豆包馅为紫薯玉豆馅。
所述的豆包面皮中加入的黑小米面和莲子粉的添加量为豆包面皮整体质量的4-6%。
所述的豆包面皮中加入的黑小米面和莲子粉的质量比为5.6:1。
所述的紫薯玉豆馅是由紫薯、白玉豆、小扁豆、红糖、白砂糖组成。
所述的紫薯玉豆馅中紫薯、白玉豆、小扁豆的质量比为5:2:3。
所述的紫薯玉豆馅粘豆包的生产方法的步骤为：
步骤1：制作豆包馅：按质量比，选取紫薯、白玉豆、小扁豆，清洗干净，将白玉豆、小扁豆放入锅中煮至破皮，然后将水倒出，将紫薯放入锅中蒸熟，去皮，然后将白玉豆和小扁豆放在一起捣烂，加入红糖、白砂糖，将紫薯捣烂与捣烂的白玉豆与小扁豆混合搅拌均匀，得到紫薯玉豆馅，然后揉捏成圆形，然后冷冻，备用；
步骤2：和面：a、按质量比，选取优质的粘玉米粒、大黄米、小米、黑小米面和莲子，分别用清水冲洗3-5分钟，清洗后阳光下晾晒，晒干后采用超微粉碎机进行粉碎，得到粘玉米面、大黄米面、小米面、黑小米面和莲子粉，然后进行紫外灭菌；b、将粘玉米面、大黄米面、小米面混合，搅拌均匀；c、加入混合面粉体积1.3-1.6倍的温水浸泡30分钟；d、添加黑小米面和莲子粉，并添加适量蜂蜜，不断搅拌至混合均匀，加水和面，反复进行糅合，直至形成面团；
步骤3：将步骤2中的面团置于恒定温度27-33℃，恒定湿度65%-85%的条件下发酵，发酵时间为4-6小时，发酵好备用；
步骤4：将发酵好的面团与紫薯玉豆馅进行加工，制成粘豆包，然后采用洗净的紫苏叶将豆包包起来，置于锅中煮熟，煮熟后进行快速冷冻，冷冻后装袋，制得成品。
本发明的有益效果：本发明提供了一种紫薯玉豆馅粘豆包，改变了传统的制作粘豆包的工艺，增加了粘豆包口味的选择，并且在粘豆包面皮中加入了黑小米面和莲子粉，极大的增强了粘豆包的营养价值。
在添加的黑小米面和莲子粉中：
黑小米，营养丰富，含有蛋白质、脂肪、碳水化合物、钙、磷、铁、维生素、等。科学分析，每百克黑小米含蛋白质9,7克，脂肪3,5克，淀粉72至76克，钙29毫克左右，磷240毫克，铁4、7-7、8毫克。与大米相比，维生素B1高1,5倍，维生素B2高1倍，粗纤维高4-7倍。黑小米还含有丰富的氨基酸，特别是人体必需的色氨酸、亮氨酸、精氨酸含量比其他粮食都高。
莲子，清心醒脾，补脾止泻，养心安神明目、补中养神，健脾补胃，止泻固精，益肾涩精止带。可治疗心烦失眠，脾虚久泻，大便溏泄，久痢，腰疼，男子遗精，妇人赤白带下。还可预防早产、流产、孕妇腰酸。
紫薯，其富含蛋白质、淀粉、果胶、纤维素、氨 基酸维生素及多种矿物质，同时还富含硒元素和花青素，紫薯营养丰富具特殊保健功能，其中的蛋白质氨基酸都是极易被人体消化和吸收的，其中富含的维生素A可以改善视力和皮肤的粘膜上皮细胞，维生素C可使胶元蛋白正常合成，防治坏血病的发生，花青素是天然强效自由基清除剂。因此，紫薯玉豆馅粘豆包不但增加了口味的选择，使粘豆包更加美味，也在一定程度上，增强了粘豆包的营养价值。
具体实施方式
实施例1
一种紫薯玉豆馅粘豆包，包括豆包面皮、豆包馅，豆包面皮为粘玉米面、大黄米面、小米面的混合面，所述的混合面皮中粘玉米面、大黄米面、小米面的质量比为57：15：13，所述的豆包面皮中加入黑小米面和莲子粉，所述的豆包馅为紫薯玉豆馅。
所述的豆包面皮中加入的黑小米面和莲子粉的添加量为豆包面皮整体质量的4-6%。
所述的豆包面皮中加入的黑小米面和莲子粉的质量比为5.6:1。
所述的紫薯玉豆馅是由紫薯、白玉豆、小扁豆、红糖、白砂糖组成。
所述的紫薯玉豆馅中紫薯、白玉豆、小扁豆的质量比为5:2:3。
所述的紫薯玉豆馅粘豆包的生产方法的步骤为：
步骤1：制作豆包馅：按质量比，选取紫薯、白玉豆、小扁豆，清洗干净，将白玉豆、小扁豆放入锅中煮至破皮，然后将水倒出，将紫薯放入锅中蒸熟，去皮，然后将白玉豆和小扁豆放在一起捣烂，加入红糖、白砂糖，将紫薯捣烂与捣烂的白玉豆与小扁豆混合搅拌均匀，得到紫薯玉豆馅，然后揉捏成圆形，然后冷冻，备用；
步骤2：和面：a、按质量比，选取优质的粘玉米粒、大黄米、小米、黑小米面和莲子，分别用清水冲洗3-5分钟，清洗后阳光下晾晒，晒干后采用超微粉碎机进行粉碎，得到粘玉米面、大黄米面、小米面、黑小米面和莲子粉，然后进行紫外灭菌；b、将粘玉米面、大黄米面、小米面混合，搅拌均匀；c、加入混合面粉体积1.3-1.6倍的温水浸泡30分钟；d、添加黑小米面和莲子粉，并添加适量蜂蜜，不断搅拌至混合均匀，加水和面，反复进行糅合，直至形成面团；
步骤3：将步骤2中的面团置于恒定温度27-33℃，恒定湿度65%-85%的条件下发酵，发酵时间为4-6小时，发酵好备用；
步骤4：将发酵好的面团与紫薯玉豆馅进行加工，制成粘豆包，然后采用洗净的紫苏叶将豆包包起来，置于锅中煮熟，煮熟后进行快速冷冻，冷冻后装袋，制得成品。
经实验证明，在豆包面皮中加入了黑小米面和莲子粉，可以使豆包面皮的味道更好，营养价值变高，更是有助于吸收消化，而紫薯玉豆馅无论是在口感还是营养价值上都要比市场上单一口味的豆馅要好，可以在一定程度上同时满足人们对美味与健康的追求。
Claims (6)
1.一种紫薯玉豆馅粘豆包，包括豆包面皮、豆包馅，豆包面皮为粘玉米面、大黄米面、小米面的混合面，其特征在于在：所述的混合面皮中粘玉米面、大黄米面、小米面的质量比为57：15：13，所述的豆包面皮中加入黑小米面和莲子粉，所述的豆包馅为紫薯玉豆馅。
2.根据权利要求1所述的一种紫薯玉豆馅粘豆包，其特征在于：所述的豆包面皮中加入的黑小米面和莲子粉的添加量为豆包面皮整体质量的4-6%。
3.根据权利要求1所述的一种紫薯玉豆馅粘豆包，其特征在于：所述的豆包面皮中加入的黑小米面和莲子粉的质量比为5.6:1。
4.根据权利要求1所述的一种紫薯玉豆馅粘豆包，其特征在于：所述的紫薯玉豆馅是由紫薯、白玉豆、小扁豆、红糖、白砂糖组成。
5.根据权利要求4所述的一种紫薯玉豆馅粘豆包，其特征在于：所述的紫薯玉豆馅中紫薯、白玉豆、小扁豆的质量比为5:2:3。
6.根据权利要求1所述的一种紫薯玉豆馅粘豆包，其特征在于：所述的紫薯玉豆馅粘豆包的生产方法的步骤为：
步骤1：制作豆包馅：按质量比，选取紫薯、白玉豆、小扁豆，清洗干净，将白玉豆、小扁豆放入锅中煮至破皮，然后将水倒出，将紫薯放入锅中蒸熟，去皮，然后将白玉豆和小扁豆放在一起捣烂，加入红糖、白砂糖，将紫薯捣烂与捣烂的白玉豆与小扁豆混合搅拌均匀，得到紫薯玉豆馅，然后揉捏成圆形，然后冷冻，备用；
步骤2：和面：a、按质量比，选取优质的粘玉米粒、大黄米、小米、黑小米面和莲子，分别用清水冲洗3-5分钟，清洗后阳光下晾晒，晒干后采用超微粉碎机进行粉碎，得到粘玉米面、大黄米面、小米面、黑小米面和莲子粉，然后进行紫外灭菌；b、将粘玉米面、大黄米面、小米面混合，搅拌均匀；c、加入混合面粉体积1.3-1.6倍的温水浸泡30分钟；d、添加黑小米面和莲子粉，并添加适量蜂蜜，不断搅拌至混合均匀，加水和面，反复进行糅合，直至形成面团；
步骤3：将步骤2中的面团置于恒定温度27-33℃，恒定湿度65%-85%的条件下发酵，发酵时间为4-6小时，发酵好备用；
步骤4：将发酵好的面团与紫薯玉豆馅进行加工，制成粘豆包，然后采用洗净的紫苏叶将豆包包起来，置于锅中煮熟，煮熟后进行快速冷冻，冷冻后装袋，制得成品。
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| CN105341843A (zh) * | 2015-11-04 | 2016-02-24 | 姚建成 | 花香莲子粉的制备方法 |
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