CN105660800A - 一种高钙人参糙米饼干 - Google Patents
一种高钙人参糙米饼干 Download PDFInfo
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
一种高钙人参糙米饼干，按重量份数计包括低筋粉100-250份，糙米粉250-400份，人参粉20-50份，牡蛎粉2.5-5份，蛋壳粉2-4份，牛奶100-150份，鸡蛋2-4个/500份，黄油30-45份，植物油50-80份，白糖140-175份，食盐1.0-2.5份，泡打粉2-4份，小苏打1-3份。本产品以牡蛎粉、蛋壳粉为钙的主要新来源，具有一定的经济价值；饼干为弱碱性，有助于维持体内酸碱平衡；具有人参的抗疲劳、延缓衰老、提高机体免疫力、改善心人参脑血管供血不足、抑制肿瘤细胞生长等功效，同时无土腥味，提高饼干的营养价值与功能性；糙米为基料，更加符合消费者的消费需求。
Description
技术领域
本发明涉及一种高钙人参糙米饼干及其制备方法，属于食品加工的技术领域。
背景技术
饼干是主要焙烤食品之一，具有储运方便、保质期长、老幼皆宜、消费量大等特点。目前饼干中所含营养元素相对较少，功能饼干的种类不多，导致饼干产品的营养价值不高。
中国营养学会推荐，成年人钙摄入量800-1000mg/d，一日三餐能够提供400-500mg/d钙，而且人体有不同程度的钙流失，所以每天摄钙量与人体所需钙量相比是不足的。
牡蛎壳主要成分有碳酸钙、微量元素和氨基酸。其中采用EDTA滴定法检测显示0.1g牡蛎含钙量52.76％(陈玉枝,林舒.闽产牡蛎壳与龙骨的含钙量比较研究[J])；应用原子吸收光谱测定显示牡蛎壳的钙含量为39.78％；蛋壳粉主要成分是碳酸钙，从显微结构看，化学合成的碳酸钙呈坚实片状，而蛋壳则呈现不规则的多孔结构，这也是在许多研究中，认为蛋壳粉比碳酸钙更易吸收的主要原因。在钙的保持率方面，碳酸钙比乳酸钙更有效，在钙的吸收率方面蛋壳粉比碳酸钙高，两者是钙的良好来源。
人参(PanaxginsengC.A.Mey)是多年生草本植物，属于五加科人参属。研究发现，人参具有有效地调节中枢神经系统，提高心脏的收缩能力和频率，刺激内分泌系统，降低血糖，增进性机能，促进消化液的分泌，增强人体免疫力，抵抗癌细胞的扩散和转移等功效。
大米中60％-70％的维生素、矿物质和大量必需氨基酸都聚积在外层组织中。精致白米虽然洁白细腻，营养价值已经在加工过程中有所损失，再加上做饭时反复淘洗，外层的维生素糙米粉和矿物质进一步流失，剩下的就主要是碳水化合物和部分蛋白质。研究表明，糙米中钙的含量是白米的1.7倍，含铁量是2.75倍，烟碱素是3.2倍，维他命B1高达12倍。糙米中的维生素E是白米的10倍，纤维素高达14倍，所以糙米的营养价值较高。
吃糙米对于糖尿病患者和肥胖者特别有益。因为其碳水化合物被粗纤维组织所包裹，人体消化吸收速度较慢，能很好地控制血糖；同时，糙米中锌、铬、锰、钒等微量元素有利于提高胰岛素的敏感性，对糖耐量受损的人很有帮助。日本研究证明，糙米饭的血糖指数比白米饭低得多，在吃同样数量时具有更好的饱腹感，有利于控制食量，从而帮助肥胖者减肥。
目前关于人参饼干的相关发明有4项，CNIO4222239A《人参发酵饼干的制备方法及其制品》人参通过胶体磨磨成人参浆，利用乳酸菌发酵，调粉，制成饼干；CN102132715A《人参系列饼干的加工工艺及配方》，直接添加人参粉的饼干；CN104489039A《一种人参超微粉纤维饼干及其制备方法》，将含有提取人参皂苷后的鲜人参渣料粉碎添加到面团中；CN102265918A《人参纤维曲奇饼干及其生产工艺》。现有发明中，以牡蛎壳作为含片和直压片剂的成分、螯合钙肥、抗菌材料等；关于蛋壳粉只有CN1204943《用蛋壳粉强化奶制品》，或作为复合材料等，没有以牡蛎粉、蛋壳粉作为饼干的钙主要来源的专利。
本发明以牡蛎粉、蛋壳粉为钙的主要新来源，添加人参提高饼干的营养价值与功能性，糙米粉弥补一般面粉的矿物质流失等不足，糙米所含的粗纤维使得该发明更适宜于肥胖者和糖尿病患者食用。在追求营养和健康的时代，补钙不宜强制性定量药物补给，应采取食疗慢性补给。本发明饼干每50g含有3g左右人参、100-200mg钙，符合中国药典对人参推荐剂量，为人体补充钙，所含的粗纤维易产生饱腹感，为弱碱性，具有抗疲劳、延缓衰老、调节中枢神经系统、提高机体免疫力、改善心脑血管供血不足、抑制肿瘤细胞生长等作用。本发明的饼干具有一定的营养价值，食用方便，外形多样，弱碱性，口感好，伴有奶香，更加符合消费者的消费需求，适合广大消费者食用，特别是需要补钙人群、糖尿病患者和肥胖者。
发明内容
本发明的目的在于提供一种高钙人参糙米饼干及其制备方法，产品含有人参、牡蛎粉、糙米粉、鸡蛋、牛奶等，具有补充钙量、抗疲劳、延缓衰老、提高机体免疫力、改善心人参脑血管供血不足、抑制肿瘤细胞生长、较好控制血糖、易产生饱腹感等功效。
一种高钙人参糙米饼干，按重量份数计包括低筋粉100-250份，糙米粉250-400份，人参粉20-50份，牡蛎粉2.5-5份，蛋壳粉2-4份，牛奶100-150份，鸡蛋2-4个/500份，黄油30-45份，植物油50-80份，白糖140-175份，食盐1.0-2.5份，泡打粉2-4份，小苏打1-3份。
所述糙米粉可为普通糙米粉或发芽糙米粉。
所述牡蛎粉、蛋壳粉是将牡蛎、蛋壳高温煅烧成粉或经高温煅烧得到优良的氧化钙，将氧化钙制成石灰乳后，加入柠檬酸、葡萄糖酸或乳酸制成的各种有机酸钙。
所述人参粉可为白参粉或红参粉。
所述饼干的面团调制为弱碱性，pH为7.0-7.4。
所述饼干可为酥性饼干、韧性饼干或苏打饼干。
本发明的有益效果在于：
1)本发明将人参、牡蛎粉、糙米粉按照一定比例有机结合制成饼干，是一款综合营养价值较高的饼干，弥补现有大部分饼干缺少营养价值的特点，食用方便，外形多样，口感好，伴有奶香，更加符合消费者的消费需求，充分利用牡蛎粉，具有一定的经济价值。
2)本发明饼干每50g含有3g左右人参、100-200mg钙。根据中国营养学会推荐的人体钙摄入量、中国药典及现有研究，考虑添加人参及牡蛎粉的量，具有一定的科学性。
3)具有抗疲劳、延缓衰老、调节中枢神经系统、提高机体免疫力、改善心脑血管供血不足、抑制肿瘤细胞生长等作用。
4)糙米的碳水化合物被粗纤维组织所包裹，人体消化吸收速度较慢，能很好地控制血糖；同时含有的锌、铬、锰、钒等微量元素有利于提高胰岛素的敏感性，对糖耐量受损的人很有帮助，具有更好的饱腹感，有利于控制食量，更加适宜于糖尿病者和肥胖者。
具体实施方式
实施例1：
高钙人参糙米饼干及其制备方法
低筋粉25kg，糙米粉25kg，人参粉5kg，牡蛎粉0.5kg，蛋壳粉0.2kg，牛奶15kg，鸡蛋200个，黄油4kg，植物油8kg，白糖17.5kg，食盐0.2kg，泡打粉0.2kg，小苏打0.3kg。将糙米粉、低筋粉、人参粉和牡蛎粉在搅拌机中搅拌，按比例加入已溶解调配好的牛奶、鸡蛋等其他配料，调配均匀，制成面团，调面团pH为7.1，之间将面团辊轧后印模成型，放入烤箱中焙烤，烘烤成熟后，自然冷却至室温，包装。
实施例2：
高钙人参糙米饼干及其制备方法
低筋粉10kg，糙米粉40kg，人参粉3kg，牡蛎粉0.4kg，蛋壳粉0.3kg，牛奶12kg，鸡蛋300个，黄油3kg，植物油5kg，白糖15kg，食盐0.25kg，泡打粉0.4kg，小苏打0.2kg。将糙米粉、低筋粉、人参粉和牡蛎粉在搅拌机中搅拌，按比例加入已溶解调配好的牛奶、鸡蛋等其他配料，调配均匀，制成面团，调面团pH为7.2，将面团辊轧后印模成型，放入烤箱中焙烤，烘烤成熟后，自然冷却至室温，包装。
实施例3：
高钙人参糙米饼干及其制备方法
低筋粉20kg，糙米粉30kg，人参粉4.5kg，牡蛎粉0.3kg，蛋壳粉0.4kg，牛奶10kg，鸡蛋400个，黄油3.7kg，植物油6kg，白糖14kg，食盐0.1kg，泡打粉0.3kg，小苏打0.3kg。将糙米粉、低筋粉、人参粉和牡蛎粉在搅拌机中搅拌，按比例加入已溶解调配好的牛奶、鸡蛋等其他配料，调配均匀，制成面团，调面团pH为7.2，将面团辊轧后印模成型，放入烤箱中焙烤，烘烤成熟后，自然冷却至室温，包装。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明披露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (5)
1.一种高钙人参糙米饼干，其特征在于：按重量份数计包括低筋粉100-250份，糙米粉250-400份，人参粉20-50份，牡蛎粉2.5-5份，蛋壳粉2-4份，牛奶100-150份，鸡蛋2-4个/500份，黄油30-45份，植物油50-80份，白糖140-175份，食盐1.0-2.5份，泡打粉2-4份，小苏打1-3份。
2.根据权利要求1所述一种高钙人参糙米饼干，其特征在于：所述糙米粉可为普通糙米粉或发芽糙米粉。
3.根据权利要求1所述一种高钙人参糙米饼干，其特征在于：所述牡蛎粉、蛋壳粉是将牡蛎、蛋壳高温煅烧成粉或经高温煅烧得到优良的氧化钙，将氧化钙制成石灰乳后，加入柠檬酸、葡萄糖酸或乳酸制成的各种有机酸钙。
4.根据权利要求1所述一种高钙人参糙米饼干，其特征在于：所述人参粉可为白参粉或红参粉。
5.根据权利要求1所述一种高钙人参糙米饼干，其特征在于：所述饼干的面团调制为弱碱性，pH为7.0-7.4。
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