CN105105026A - 一种降血脂绿豆糕 - Google Patents
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Classifications
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- 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
Abstract
本发明涉及一种降血脂绿豆糕,本发明将绿豆研磨成绿豆粉,将绿豆粉薄摊烘制,将山楂、车前子壳、褐藻、丹参粉碎放入浸提罐中,通过浸渍、煮沸,得到浸提液,将浸提液与绿豆粉混合,加入乳糖酶,恒温酶解,得到酶解物,加入沙蒿胶,拌合均匀,分成小块放入蒸屉中蒸制,放凉凝固,本发明降血脂绿豆糕通过抑制肠道对胆固醇的吸收,促进肠道蠕动,加速脂肪氧化分解,提高胆固醇排出率,从而降低血液中胆固醇的含量,制备工艺简单易行,得到的降血脂绿豆糕口感细腻清香,手感柔软光滑,无硬块,容易被消化吸收,及其适合宜脾胃不好的人群食用,富含多糖、蛋白质、维生素、矿质元素、纤维素,具有较高的营养价值及保健功能。
Description
技术领域
本发明涉及一种绿豆制品,具体涉及一种降血脂绿豆糕。
背景技术
绿豆最常见的谷物类当中的一种,是在炎热的夏天,我们会吃到可口又消暑的绿豆汤,绿豆是我国人民的传统豆类食物,绿豆中的多种维生素、钙、磷、铁等矿物质都比粳米多,因此,它不但具有良好的食用价值,还具有非常好的药用价值,目前绿豆的食用方式主要以豆沙、粥类产品为主,搭配也都是常规的五谷杂粮,不能充分有效的体现其营养及药用价值。
发明内容
针对现有技术中的不足,本发明的目的在于提供一种降血脂绿豆糕。
本发明采用的技术方案为,一种降血脂绿豆糕,其特征在于,其由以下组分的原料制成:
绿豆100-120份、山楂10-15份、车前子壳20-30份、褐藻10-12份、丹参5-8份;
将绿豆研磨至80-100目,得到绿豆粉,将绿豆粉在70-80℃下薄摊烘制8-10分钟,每隔2分钟翻摊一次,将山楂、车前子壳、褐藻、丹参粉碎至20-30目,加入山楂、车前子壳、褐藻、丹参总重量10-12倍的水放入浸提罐中,浸渍30-40分钟,煮沸60-80分钟,得到浸提液,将浸提液与绿豆粉混合,加入总量2%-2.3%的乳糖酶,在35℃-37℃下恒温保持10-12小时,得到酶解物,加入酶解物重量1%-2%沙蒿胶,拌合均匀,分成小块放入蒸屉中蒸制20-30分钟后,放凉凝固,得到本发明一种降血脂绿豆糕。
本发明降血脂绿豆糕通过抑制肠道对胆固醇的吸收,促进肠道蠕动,加速脂肪氧化分解,提高胆固醇排出率,从而降低血液中胆固醇的含量,制备工艺简单易行,得到的降血脂绿豆糕口感细腻清香,手感柔软光滑,无硬块,容易被消化吸收,及其适合宜脾胃不好的人群食用,富含多糖、蛋白质、维生素、矿质元素、纤维素,具有较高的营养价值及保健功能。
具体实施方式
实施例1:绿豆100份、山楂10份、车前子壳20份、褐藻10份、丹参5份;
将绿豆研磨至80目,得到绿豆粉,将绿豆粉在70℃下薄摊烘制8分钟,每隔2分钟翻摊一次,将山楂、车前子壳、褐藻、丹参粉碎至20目,加入山楂、车前子壳、褐藻、丹参总重量10倍的水放入浸提罐中,浸渍30分钟,煮沸60分钟,得到浸提液,将浸提液与绿豆粉混合,加入总量2%的乳糖酶,在35℃下恒温保持10小时,得到酶解物,加入酶解物重量1%沙蒿胶,拌合均匀,分成小块放入蒸屉中蒸制20分钟后,放凉凝固,得到本发明一种降血脂绿豆糕。
实施例2:绿豆120份、山楂15份、车前子壳30份、褐藻12份、丹参8份;
将绿豆研磨至100目,得到绿豆粉,将绿豆粉在80℃下薄摊烘制10分钟,每隔2分钟翻摊一次,将山楂、车前子壳、褐藻、丹参粉碎至30目,加入山楂、车前子壳、褐藻、丹参总重量12倍的水放入浸提罐中,浸渍40分钟,煮沸80分钟,得到浸提液,将浸提液与绿豆粉混合,加入总量2.3%的乳糖酶,在37℃下恒温保持12小时,得到酶解物,加入酶解物重量2%沙蒿胶,拌合均匀,分成小块放入蒸屉中蒸制30分钟后,放凉凝固,得到本发明一种降血脂绿豆糕。
Claims (1)
1.一种降血脂绿豆糕,其特征在于,其由以下组分的原料按以下工艺步骤制成:
取绿豆100-120份、小通草20-25份、皂角刺15-18份、合萌10-12份、冰凌花蜂王浆5-8份,将绿豆研磨至80-100目,得到绿豆粉,将绿豆粉在70-80℃下薄摊烘制8-10分钟,每隔2分钟翻摊一次,将小通草、皂角刺、合萌粉碎至20-30目,加入小通草、皂角刺、合萌总重量10-12倍的水放入浸提罐中,浸渍30-40分钟,煮沸60-80分钟,得到浸提液,将浸提液与绿豆粉混合,加入总量2%-2.3%的乳糖酶,在35℃-37℃下恒温保持10-12小时,得到酶解物,加入酶解物重量1%-2%沙蒿胶,拌合均匀,分成小块放入蒸屉中蒸制20-30分钟后,加入冰凌花蜂王浆拌合均匀,放凉凝固,得到本发明一种降血脂绿豆糕。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106107542A (zh) * | 2016-06-23 | 2016-11-16 | 詹济榕 | 西洋参枸杞绿豆糕及其制备工艺 |
CN107279454A (zh) * | 2017-06-20 | 2017-10-24 | 上海交通大学 | 一种新的粘性食品组合物及其制备方法 |
CN107821973A (zh) * | 2017-12-15 | 2018-03-23 | 柳州飞升鹏科技有限公司 | 一种降血脂的黑豆糕及其制备方法 |
Citations (1)
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CN103416741A (zh) * | 2012-05-18 | 2013-12-04 | 于兰荣 | 一种降血脂的绿豆糕 |
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CN103416741A (zh) * | 2012-05-18 | 2013-12-04 | 于兰荣 | 一种降血脂的绿豆糕 |
Non-Patent Citations (1)
Title |
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杜连启 等: "《小杂粮食品加工技术》", 31 March 2009, 金盾出版社 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106107542A (zh) * | 2016-06-23 | 2016-11-16 | 詹济榕 | 西洋参枸杞绿豆糕及其制备工艺 |
CN107279454A (zh) * | 2017-06-20 | 2017-10-24 | 上海交通大学 | 一种新的粘性食品组合物及其制备方法 |
CN107821973A (zh) * | 2017-12-15 | 2018-03-23 | 柳州飞升鹏科技有限公司 | 一种降血脂的黑豆糕及其制备方法 |
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