CN104542816A - 一种无蔗糖健脾胃的甜酥饼及其制备方法 - Google Patents
一种无蔗糖健脾胃的甜酥饼及其制备方法 Download PDFInfo
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- CN104542816A CN104542816A CN201310471973.9A CN201310471973A CN104542816A CN 104542816 A CN104542816 A CN 104542816A CN 201310471973 A CN201310471973 A CN 201310471973A CN 104542816 A CN104542816 A CN 104542816A
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- powder
- poria cocos
- fructus momordicae
- fresh fructus
- leaching liquor
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 13
- 210000000952 spleen Anatomy 0.000 title claims abstract description 10
- 238000005728 strengthening Methods 0.000 title claims abstract description 9
- 210000002784 stomach Anatomy 0.000 title claims abstract description 8
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 27
- 244000197580 Poria cocos Species 0.000 claims abstract description 18
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 4
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 4
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 4
- 238000002386 leaching Methods 0.000 claims description 13
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 8
- 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 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 244000281702 Dioscorea villosa Species 0.000 claims description 4
- 235000004879 dioscorea Nutrition 0.000 claims description 4
- 238000003809 water extraction Methods 0.000 claims description 4
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 239000000779 smoke Substances 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims 2
- 238000000034 method Methods 0.000 claims 1
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 208000008589 Obesity Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000020824 obesity Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract 2
- 206010033557 Palpitations Diseases 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000002936 tranquilizing effect Effects 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000000147 hypnotic effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种无蔗糖健脾胃的甜酥饼及其制备方法,它由下述按重量份配比的茯苓粉1-2,淮山粉1-2,面粉0.5-1,泡打粉0.02-0.03,鲜罗汉果浸提液2-3,经混合均匀揉成面团,用模具制成小圆饼,经烘烤制成。该产品香甜可口而不含蔗糖,加之配方中的茯苓、淮山营养丰富,且都具有健脾、安神、安心悸和催眠的功效,老少皆宜,还特别适于糖尿病人,心血管病人和肥胖人群食用。
Description
技术领域
本发明属于食品加工领域,具体涉及小食品,更具体是一种无蔗糖健脾胃的甜酥饼及其制备方法。
背景技术
传统的健脾胃小食品大都营养成分单一,口感差,又多以蔗糖为甜味剂,热量高,使糖尿病人、肥胖病和患有心血管疾病的人群不能或不适宜食用。
发明内容
本发明的目的是为克服现有技术的不足,而提供一种无蔗糖健脾胃的甜酥饼。
实现本发明目的的技术方案是:
一种无蔗糖健脾胃的甜酥饼,由茯苓、淮山、面粉、泡打粉与鲜罗汉果浸提液混合烘制而成,各组分重量份比为:
茯苓粉1-2
淮山粉1-2
面粉0.5-1
泡打粉0.02-0.03
鲜罗汉果浸提液2-3;
其中:茯苓粉为去皮的茯苓经粉碎制成;
鲜罗汉果浸提液为由鲜罗汉果经破碎、热水浸提制成的浓度为10-12波美度的鲜罗汉果浸提液。
本发明的另一个目的是提供制备上述甜酥饼的制备方法。
上述甜酥饼的制备方法,包含下述主要步骤:
(1)将去皮后的茯苓打成粉,过100目制成茯苓粉;
(2)将晒干的淮山片打成粉,过100目;
(3)将鲜罗汉果破碎,热水浸提三次, 合并提取液,制成浓度为10-12波美度的鲜罗汉果浸提液;
(4)按重量份配比称取茯苓粉、淮山粉、面粉和泡打粉,混合均匀;
(5)用鲜罗汉果浸提液将步骤(4)的混合物揉成面团之后,用模具压制成小圆饼,经烘烤制成。
所得产品香甜可口而不含蔗糖,加之配方中的茯苓、淮山营养丰富,且都具有健脾、安神、安心悸和催眠的功效,老少皆宜,特别适于糖尿病人,心血管病人和肥胖人群食用。
具体实施方式
实施例
称取茯苓粉30g,淮山50g,面粉20g和泡打粉0.02g混合均匀,再与浓度为10波美度的鲜罗汉果浸提液40g混拌均匀,揉成面团,之后用模具压制成小圆饼,经烘烤制成。
Claims (2)
1.一种无蔗糖健脾胃的甜酥饼,其特征是:它由茯苓、淮山、面粉、泡打粉与鲜罗汉果浸提液混合烘制而成,各组分重量份比为:
茯苓粉1-2
淮山粉1-2
面粉0.5-1
泡打粉0.02-0.03
鲜罗汉果浸提液2-3;
其中:茯苓粉为去皮的茯苓经粉碎制成;
鲜罗汉果浸提液为由鲜罗汉果经破碎、热水浸提制成的浓度为10-12波美度的鲜罗汉果浸提液。
2.根据权利要求1所述的甜酥饼,其特征是:采用包括如下方法制成:
(1)将去皮后的茯苓打成粉,过100目制成茯苓粉;
(2)将晒干的淮山片打成粉,过100目;
(3)将鲜罗汉果破碎,热水浸提三次, 合并提取液,制成浓度为10-12波美度的鲜罗汉果浸提液;
(4)按重量份配比称取茯苓粉、淮山粉、面粉和泡打粉,混合均匀;
(5)用鲜罗汉果浸提液将步骤(4)的混合物揉成面团之后,用模具压制成小圆饼,经烘烤制成。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105248551A (zh) * | 2015-11-02 | 2016-01-20 | 咀香园健康食品(中山)有限公司 | 一种铁棍山药酥饼及其制作方法 |
CN105794911A (zh) * | 2016-05-30 | 2016-07-27 | 陆章权 | 一种淮山酥饼及其制备方法 |
Citations (5)
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---|---|---|---|---|
CN1269973A (zh) * | 1999-04-13 | 2000-10-18 | 李欣 | 一种降糖营养饼干及其制造方法 |
CN101023758A (zh) * | 2007-02-15 | 2007-08-29 | 陈坤 | 一种酥饼的制备方法 |
CN101204221A (zh) * | 2006-12-19 | 2008-06-25 | 张雨生 | 无糖保健型罗汉果香甜晶及其制备方法 |
KR101135303B1 (ko) * | 2011-07-22 | 2012-04-12 | 전봉순 | 된장 및 청국장을 이용한 파이의 제조방법 |
CN102960398A (zh) * | 2012-11-07 | 2013-03-13 | 张雨生 | 一种保健型无糖甜饼干及其制作方法 |
-
2013
- 2013-10-11 CN CN201310471973.9A patent/CN104542816A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1269973A (zh) * | 1999-04-13 | 2000-10-18 | 李欣 | 一种降糖营养饼干及其制造方法 |
CN101204221A (zh) * | 2006-12-19 | 2008-06-25 | 张雨生 | 无糖保健型罗汉果香甜晶及其制备方法 |
CN101023758A (zh) * | 2007-02-15 | 2007-08-29 | 陈坤 | 一种酥饼的制备方法 |
KR101135303B1 (ko) * | 2011-07-22 | 2012-04-12 | 전봉순 | 된장 및 청국장을 이용한 파이의 제조방법 |
CN102960398A (zh) * | 2012-11-07 | 2013-03-13 | 张雨生 | 一种保健型无糖甜饼干及其制作方法 |
Non-Patent Citations (1)
Title |
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黄梅芳: "《肝炎饮食疗法》", 30 September 1995, 广东科技出版社 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105248551A (zh) * | 2015-11-02 | 2016-01-20 | 咀香园健康食品(中山)有限公司 | 一种铁棍山药酥饼及其制作方法 |
CN105794911A (zh) * | 2016-05-30 | 2016-07-27 | 陆章权 | 一种淮山酥饼及其制备方法 |
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Application publication date: 20150429 |