CN105341093A - 一种枸杞清热明目佛手瓜面包及其制备方法 - Google Patents
一种枸杞清热明目佛手瓜面包及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种枸杞清热明目佛手瓜面包及其制备方法,是由下列重量份原料制成:棉籽油0.1-0.2、大米4-5、枸杞汁5-6、白术0.5-1、蒲公英0.5-1、桔梗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。本发明大米经棉籽油炒后,香气浓郁,枸杞有清热明目的功效,搭配起来,营养和口味都有显著的提升;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。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种枸杞清热明目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,提供一种枸杞清热明目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:
一种枸杞清热明目佛手瓜面包,是由下列重量份原料制成:棉籽油0.1-0.2、大米4-5、枸杞汁5-6、白术0.5-1、蒲公英0.5-1、桔梗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。
所述的一种枸杞清热明目佛手瓜面包的制备方法,包括以下步骤:(1)将白术、蒲公英、桔梗加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)将大米放入棉籽油锅内,小火炒香,所得物料与枸杞汁混合送入胶体磨研磨匀质;
(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:本发明将大米放入棉籽油锅内,小火炒香,所得物料与枸杞汁混合送入胶体磨研磨匀质,大米经棉籽油炒后,香气浓郁,枸杞有清热明目的功效,搭配起来,营养和口味都有显著的提升;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
一种枸杞清热明目佛手瓜面包,是由下列重量份原料制成:棉籽油0.1、大米4、枸杞汁5、白术0.5、蒲公英0.5、桔梗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。
所述的一种枸杞清热明目佛手瓜面包的制备方法,包括以下步骤:(1)将白术、蒲公英、桔梗加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)将大米放入棉籽油锅内,小火炒香,所得物料与枸杞汁混合送入胶体磨研磨匀质;
(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)
1.一种枸杞清热明目佛手瓜面包,其特征在于是由下列重量份原料制成:棉籽油0.1-0.2、大米4-5、枸杞汁5-6、白术0.5-1、蒲公英0.5-1、桔梗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所述的一种枸杞清热明目佛手瓜面包的制备方法,其特征在于包括以下步骤:(1)将白术、蒲公英、桔梗加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)将大米放入棉籽油锅内,小火炒香,所得物料与枸杞汁混合送入胶体磨研磨匀质;
(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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CN105660771A (zh) * | 2016-03-21 | 2016-06-15 | 安徽友源食品有限公司 | 一种蜗牛肉面包及其制备方法 |
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