CN105341088A - 一种梨子润燥清热佛手瓜面包及其制备方法 - Google Patents
一种梨子润燥清热佛手瓜面包及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种梨子润燥清热佛手瓜面包及其制备方法，是由下列重量份原料制成：海苔2-3、酸菜粉2-3、梨子汁3-4、桑叶0.5-1、山楂0.5-1、肉桂0.5-1、面粉100-110、佛手瓜20-25、黄原胶0.05-0.06、阿拉伯胶1-1.1、白砂糖6-7、食盐0.8-0.9、干酵母1.5-1.7、糯玉米淀粉2-3、大豆蛋白2-3、起酥油5-6、鸡蛋6-7、全脂奶粉4-5、适量的抗坏血酸溶液、葡萄干发酵液、发酵36h的酒酿滤出汁、色拉油和水。本发明将海苔放在梨子汁内浸泡后捞出，再拌上酸菜粉，放入锅内蒸，再干燥粉碎得粉末，梨子汁清甜爽口，与海苔搭配，风味独特。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种梨子润燥清热佛手瓜面包及其制备方法。
背景技术
佛手瓜在瓜类蔬菜中营养全面丰富，经常食用对增强人体抵抗疾病的能力有益。其中蛋白质和钙的含量比黄瓜还多，维生素和矿物质含量也显著高于其他瓜类，并且热量很低，又是低钠食品，是心脏病和高血压病患者的保健蔬菜。经常吃佛手瓜可利尿排钠，有扩张血管和降压之功能。由于佛手瓜含有较多的锌和铁等微量成分，对于缺锌的人群是很好的日常蔬菜。此外，锌和铁等成分在加工中不易损失，因此具有极好的加工特性。佛手瓜粉是佛手瓜经清洗、脱水干燥及粉碎而成的粉末状产品，它保留着佛手瓜的绝大多数营养和生理功效。面包是一种消费量较大的食品，将佛手瓜加工成粉加入面包中，一方面可以增加面包的营养价值和保健功能，另一方面为佛手瓜的深加工寻找新的途径。
现有的佛手瓜面包的加工工艺存在容易老化、过于松垮、口感不好、酸味过重、内生外熟、颜色不好、开裂、不够柔软等问题。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种梨子润燥清热佛手瓜面包及其制备方法。
本发明是通过以下技术方案实现的：
一种梨子润燥清热佛手瓜面包，是由下列重量份原料制成：海苔2-3、酸菜粉2-3、梨子汁3-4、桑叶0.5-1、山楂0.5-1、肉桂0.5-1、面粉100-110、佛手瓜20-25、黄原胶0.05-0.06、阿拉伯胶1-1.1、白砂糖6-7、食盐0.8-0.9、干酵母1.5-1.7、糯玉米淀粉2-3、大豆蛋白2-3、起酥油5-6、鸡蛋6-7、全脂奶粉4-5、适量的抗坏血酸溶液、葡萄干发酵液、发酵36h的酒酿滤出汁、色拉油和水。
所述的一种梨子润燥清热佛手瓜面包的制备方法，包括以下步骤：（1）将桑叶、山楂、肉桂加5-6倍的水文火煎煮30-40分钟，过滤除渣，所得滤液经喷雾干燥制成粉末，将粉末进行超微粉碎，得中药粉；
（2）将海苔放在梨子汁内浸泡20-30分钟后捞出，再拌上酸菜粉，放入锅内蒸15-20分钟出锅，再干燥粉碎得粉末；
（3）将黄原胶和阿拉伯胶混合加入20倍的水，再加入白砂糖和食盐，混合搅拌5-6分钟，用保鲜膜封口后放入4℃冰箱内冷藏11-12h，完全溶胀后得胶体液，将干酵母加入5倍的水放到30-35℃温度下溶解，得发酵液；
（4）将佛手瓜去皮，果实放到0.5%的抗坏血酸溶液中浸泡5min，再真空干燥，初期干燥温度70-75℃，干燥5-6h，后期降至40-50℃，干燥4-5h，水分降至8%以下，再加入粉碎机内粉碎至粒度40目以下，再进行超微粉碎至80目以下，得佛手瓜粉，再将佛手瓜粉与（1）中中药粉、（2）中所得物混合，再加入胶体液、发酵液、3%的葡萄干发酵液、糯玉米淀粉、大豆蛋白、5%的酒酿滤出汁和适量的水，搅拌4-5min，再放到温度27-29℃、相对湿度75-80%的发酵室内发酵3-3.5h，得佛手瓜发酵面团；
（5）将佛手瓜面团与面粉、鸡蛋、全脂奶粉混合加入适量的水搅拌2-3分钟，再加入起酥油、3%的葡萄干发酵液、5%的酒酿滤出汁和适量的水，搅拌2-3分钟，得面团，将面团分割成50g小面团，搓圆整形后，放入-40℃冰箱内冷冻，中心温度达到-18℃，再取出，在30℃，湿度为80%环境下解冻40分钟，中心温度15℃，解冻后包上保鲜膜在30℃，湿度为80%环境下发酵40分钟，再将面团送入醒发室，在35-38℃，湿度为85%环境下醒发60分钟，将醒发好的面包胚送入烤箱烘烤，底火230℃，面火250℃，湿度65%，再烘烤成熟时，再面包表面涂抹色拉油，再接着烘烤2-3分钟，取出，冷却即可。
本发明的优点是：本发明将海苔放在梨子汁内浸泡后捞出，再拌上酸菜粉，放入锅内蒸，再干燥粉碎得粉末，梨子汁清甜爽口，与海苔搭配，风味独特；使用了黄原胶和阿拉伯胶，可明显增强面团的抗拉伸性，显著提高了面团酵母发酵力，减少冷冻面团的可冻结水含量，提升面包的品质；加入葡萄干发酵液可以抑制面包芯水分的迁移，包含有甲乙酐、癸醛、2－甲基丁酸等12种独有的风味物质，口感好；加入酒酿滤出汁滋味与口感最佳，其还原糖含量和比容达到最大,添加酒酿滤出汁后,面包的细菌数及霉菌数减少,在一定程度上延长了面包的货架期；在烤成熟的面包表面刷一层色拉油，是为了使面包表面看起来光亮,并防止出现干裂现象；糯玉米淀粉全部为支链淀粉，在一定程度上可延缓面包老化,提高面包品质,将面团冷冻后再解冻发酵，使面包内孔细密均匀，面团柔软，经二次发酵法烤制的面包体积大，口感好，松软适口，佛手瓜中还原糖含量较高，添加后会增加面包的甜味，在不影响面包外观质量情况下，增加了面包的矿物质含量，具有特殊的营养保健作用和特殊风味，柔软细腻，不夹生，不破碎，有弹性，疏松度好，特别适合老年人和儿童食用。
具体实施方式
一种梨子润燥清热佛手瓜面包，是由下列重量份原料制成：海苔2、酸菜粉2、梨子汁3、桑叶0.5、山楂0.5、肉桂0.5、面粉100、佛手瓜20、黄原胶0.05、阿拉伯胶1、白砂糖6、食盐0.8、干酵母1.5、糯玉米淀粉2、大豆蛋白2、起酥油5、鸡蛋6、全脂奶粉4、适量的抗坏血酸溶液、葡萄干发酵液、发酵36h的酒酿滤出汁、色拉油和水。
所述的一种梨子润燥清热佛手瓜面包的制备方法，包括以下步骤：（1）将桑叶、山楂、肉桂加5倍的水文火煎煮30分钟，过滤除渣，所得滤液经喷雾干燥制成粉末，将粉末进行超微粉碎，得中药粉；
（2）将海苔放在梨子汁内浸泡20分钟后捞出，再拌上酸菜粉，放入锅内蒸15分钟出锅，再干燥粉碎得粉末；
（3）将黄原胶和阿拉伯胶混合加入20倍的水，再加入白砂糖和食盐，混合搅拌5分钟，用保鲜膜封口后放入4℃冰箱内冷藏11h，完全溶胀后得胶体液，将干酵母加入5倍的水放到30℃温度下溶解，得发酵液；
（4）将佛手瓜去皮，果实放到0.5%的抗坏血酸溶液中浸泡5min，再真空干燥，初期干燥温度70℃，干燥5h，后期降至40℃，干燥4h，水分降至8%以下，再加入粉碎机内粉碎至粒度40目以下，再进行超微粉碎至80目以下，得佛手瓜粉，再将佛手瓜粉与（1）中中药粉、（2）中所得物混合，再加入胶体液、发酵液、3%的葡萄干发酵液、糯玉米淀粉、大豆蛋白、5%的酒酿滤出汁和适量的水，搅拌4min，再放到温度27℃、相对湿度75%的发酵室内发酵3h，得佛手瓜发酵面团；
（5）将佛手瓜面团与面粉、鸡蛋、全脂奶粉混合加入适量的水搅拌2分钟，再加入起酥油、3%的葡萄干发酵液、5%的酒酿滤出汁和适量的水，搅拌2分钟，得面团，将面团分割成50g小面团，搓圆整形后，放入℃冰箱内冷冻，中心温度达到℃，再取出，在30℃，湿度为80%环境下解冻40分钟，中心温度15℃，解冻后包上保鲜膜在30℃，湿度为80%环境下发酵40分钟，再将面团送入醒发室，在35℃，湿度为85%环境下醒发60分钟，将醒发好的面包胚送入烤箱烘烤，底火230℃，面火250℃，湿度65%，再烘烤成熟时，再面包表面涂抹色拉油，再接着烘烤2分钟，取出，冷却即可。
Claims (2)
1.一种梨子润燥清热佛手瓜面包，其特征在于是由下列重量份原料制成：海苔2-3、酸菜粉2-3、梨子汁3-4、桑叶0.5-1、山楂0.5-1、肉桂0.5-1、面粉100-110、佛手瓜20-25、黄原胶0.05-0.06、阿拉伯胶1-1.1、白砂糖6-7、食盐0.8-0.9、干酵母1.5-1.7、糯玉米淀粉2-3、大豆蛋白2-3、起酥油5-6、鸡蛋6-7、全脂奶粉4-5、适量的抗坏血酸溶液、葡萄干发酵液、发酵36h的酒酿滤出汁、色拉油和水。
2.根据权利要求1所述的一种梨子润燥清热佛手瓜面包的制备方法，其特征在于包括以下步骤：（1）将桑叶、山楂、肉桂加5-6倍的水文火煎煮30-40分钟，过滤除渣，所得滤液经喷雾干燥制成粉末，将粉末进行超微粉碎，得中药粉；
（2）将海苔放在梨子汁内浸泡20-30分钟后捞出，再拌上酸菜粉，放入锅内蒸15-20分钟出锅，再干燥粉碎得粉末；
（3）将黄原胶和阿拉伯胶混合加入20倍的水，再加入白砂糖和食盐，混合搅拌5-6分钟，用保鲜膜封口后放入4℃冰箱内冷藏11-12h，完全溶胀后得胶体液，将干酵母加入5倍的水放到30-35℃温度下溶解，得发酵液；
（4）将佛手瓜去皮，果实放到0.5%的抗坏血酸溶液中浸泡5min，再真空干燥，初期干燥温度70-75℃，干燥5-6h，后期降至40-50℃，干燥4-5h，水分降至8%以下，再加入粉碎机内粉碎至粒度40目以下，再进行超微粉碎至80目以下，得佛手瓜粉，再将佛手瓜粉与（1）中中药粉、（2）中所得物混合，再加入胶体液、发酵液、3%的葡萄干发酵液、糯玉米淀粉、大豆蛋白、5%的酒酿滤出汁和适量的水，搅拌4-5min，再放到温度27-29℃、相对湿度75-80%的发酵室内发酵3-3.5h，得佛手瓜发酵面团；
（5）将佛手瓜面团与面粉、鸡蛋、全脂奶粉混合加入适量的水搅拌2-3分钟，再加入起酥油、3%的葡萄干发酵液、5%的酒酿滤出汁和适量的水，搅拌2-3分钟，得面团，将面团分割成50g小面团，搓圆整形后，放入-40℃冰箱内冷冻，中心温度达到-18℃，再取出，在30℃，湿度为80%环境下解冻40分钟，中心温度15℃，解冻后包上保鲜膜在30℃，湿度为80%环境下发酵40分钟，再将面团送入醒发室，在35-38℃，湿度为85%环境下醒发60分钟，将醒发好的面包胚送入烤箱烘烤，底火230℃，面火250℃，湿度65%，再烘烤成熟时，再面包表面涂抹色拉油，再接着烘烤2-3分钟，取出，冷却即可。
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| CN105981792A (zh) * | 2016-03-16 | 2016-10-05 | 胡春蕊 | 一种佛手瓜疏肝止咳莴苣蛋糕及其制备方法 |
| CN107646940A (zh) * | 2017-11-07 | 2018-02-02 | 安徽鸿泰食品有限公司 | 一种营养保健紫薯山楂面包的制作方法 |
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| CN105901064A (zh) * | 2016-06-29 | 2016-08-31 | 佛山市高明区乐愿食品有限公司 | 一种海苔香脆面包及其制备方法 |
| CN107646940A (zh) * | 2017-11-07 | 2018-02-02 | 安徽鸿泰食品有限公司 | 一种营养保健紫薯山楂面包的制作方法 |
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