CN105851139A - 一种铁皮石斛叶蛋糕及其生产方法 - Google Patents
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Abstract
一种铁皮石斛叶蛋糕及其生产方法,属于食品加工技术领域;本发明对铁皮石斛叶进行综合利用,开发出铁皮石斛叶蛋糕新产品,该蛋糕以鸡蛋、糯米、铁皮石斛叶、低筋小麦面粉为主要原料,以白糖、木糖醇为辅料,添加纳米纤维、聚赖氨酸等制成低糖高纤维铁皮石斛叶蛋糕,可作为中老年人的保健食品;本发明的生产方法工艺简单、节能、可操作性强、可实现工厂化生产。
Description
1.技术领域
本发明属于食品领域,具体是指一种铁皮石斛叶蛋糕及其生产方法。
2.背景技术
铁皮石斛叶含有石斛多糖、生物碱、膳食纤维等营养成分,铁皮石斛叶具有降低三高、调理阴阳、润肺生津、养生保健等功效;临床研究表明,铁皮石斛不仅可以增强胰岛素活性,同时能显著低血糖水平,使血正常;可促进循环、扩张血管、降低血胆固醇和甘油三脂;对于高血压、高血脂、高血糖、心脑血管疾病等症状有着显著的辅助疗效;铁皮石斛具有较强的抗肿瘤活性,临床用于恶性肿瘤的辅助治疗,能改善肿瘤患者的症状,减轻放、化疗的副作用,增强免疫力,提高生存质量,延长生存时间;铁皮石斛叶含有的黏液质,对人体皮肤有滋润营养作用。
近年来,铁皮石斛种植业快速发展,农民收获采集铁皮石斛的过程中,产生了大量的铁皮石斛叶,大部分作为下脚料廉价销售;目前对于铁皮石斛叶的综合利用仅限于制作保健茶等干制品,有效成分没有得到充分利用。
CN103609799A公开了一种用铁皮石斛叶制备铁皮石斛茶的方法,其特征在于,包括以下工艺步骤:1、采集铁皮石斛叶子;2、去除泥土和杂物,洗净,晾干;3、放到竹筛内,在太阳光下2-5小时,使其变软;4、手工或机器揉制,使其卷成条索或圆粒;5、使用烘干机,烘干温度50-80℃,时间1-2小时;5、用干净不锈钢盒子包装或用铝箔真空包装,得到产品。
CN104543247A公开了一种铁皮石斛叶茶的加工方法,每年11月初,选取三年生石斛叶连同枝茎一同剪下,将石斛放置在流水中冲洗,冲洗干净后将石斛叶均匀摊开,经阴凉避光晾干,待石斛失重6%-10%后,利用人工双手在铁锅里炒制至不再出汁为止,石斛叶经过炒青后,经过手工的揉搓成条索状,在35-40摄氏度下低温慢焙1-2小时即可;该方法生产的铁皮石斛叶茶具有滋阴益精、养颜排毒、养胃润肠、除口臭和明目亮眼之功效。
104719555A公开了一种铁皮石斛茶叶的加工方法,包括萎凋步骤,萎凋步骤包括自然萎凋步骤、萎凋槽萎凋步骤和温控萎凋步骤中的一种或多种任意顺序;自然萎凋:将铁皮石斛叶薄摊在室内或室外阴凉处;萎凋槽萎凋:将铁皮石斛叶置于通气槽体中,通热空气;温控萎凋:将铁皮石斛叶置于温控室内进行温度调控。该方法生产的铁皮石斛茶叶能最大程度保留铁皮石斛叶中的营养 成分,和铁皮石斛叶本身所含的有机酸,去除青草味,充分释放铁皮石斛叶中富含的胶质营养成分和胶糖果香;同时具有滋阴益精、养颜排毒、养胃润肠、明目亮眼之功效;对提高免疫力、失眠、心脑血管疾病、糖尿病有很好地改善作用。
为了充分利用资源,发挥铁皮石斛叶的保健作用,本发明利用铁皮石斛叶进行综合利用,开发出铁皮石斛叶蛋糕新产品,风味独特,有一种铁皮石斛特有的香甜气味;该产品未见报道。
3.发明内容
本发明的主要目的在于提供一种铁皮石斛叶蛋糕,该蛋糕以鸡蛋、糯米、铁皮石斛叶、低筋小麦面粉为主要原料,以白糖、木糖醇为辅料,添加纳米纤维、聚赖氨酸等制成铁皮石斛叶蛋糕。
本发明的另一个目的在于提供一种工艺独特的铁皮石斛叶蛋糕生产方法,通过对铁皮石斛叶蛋糕生产方法进行单因素和正交试验研究,得到不同的配方及保鲜工艺、热烫工艺、蒸熟工艺、二次杀菌工艺等因素对铁皮石斛叶蛋糕口感、风味以及保藏效果的影响,确定最佳的生产工艺条件,使产品色、香、味俱佳。
本发明的技术方案:
一种铁皮石斛叶蛋糕,由鸡蛋、破壁铁皮石斛叶糊、微米糯米粉、低筋小麦面粉、白糖、木糖醇、纳米纤维、聚赖氨酸制成,组份重量百分比为:鸡蛋25-35%、破壁铁皮石斛叶糊8-12%、微米糯米粉20-30%、低筋小麦面粉5-10%、白糖0-25%、木糖醇0-25%、纳米纤维2-3%、聚赖氨酸0.01-0.05%。
铁皮石斛叶蛋糕生产方法,包括破壁铁皮石斛叶糊的制备,微米糯米粉的制备,蛋糕的生产工艺。
破壁铁皮石斛叶糊的制备工艺:(1)将新鲜铁皮石斛叶置于0.1-0.3%碳酸氢钠热溶液中热烫30-50秒,捞起备用;(2)将热烫后的铁皮石斛叶放入破壁机中,加入等量的冷开水,用30000转/分的转速,破壁1-3分钟,制成均匀糊状的破壁铁皮石斛叶糊备用。
微米糯米粉的制备工艺:用超细粉碎设备将糯米粉碎,过400目筛得到颗粒直径在38微米以下的微米糯米粉。
蛋糕的生产工艺:(1)按配方称取微米糯米粉、低筋小麦面粉、白糖、木糖醇、鸡蛋、破壁铁皮石斛叶糊、纳米纤维、聚赖氨酸;(2)将聚赖氨酸与微 米糯米粉和低筋小麦面粉混合均匀制成混合粉过筛后备用;(3)将鸡蛋去壳与白糖、木糖醇一起放入多功能搅拌机中进行高速搅打5-15分钟,加入破壁铁皮石斛叶糊和纳米纤维继续高速搅打10-20分钟,搅成稳定的绿色泡沫状待用;(4)加入混合粉低速搅拌成均匀的蛋糕糊;(5)将蛋糕糊装入自动定量注模机中,自动定量注入整齐排放在蒸盘上的一次性蛋糕模具中;(6)将蒸盘中的蛋糕模具全部注入蛋糕糊后送入蒸汽箱中蒸熟,蒸汽温度为100℃,蒸25-35分钟;(7)蒸熟后的蛋糕送入无菌包装车间,进行真空冷却后包装;(8)将包装后的铁皮石斛叶蛋糕送入蒸汽箱中进行二次杀菌,杀菌温度为95-100℃,杀菌时间为25-35分钟;(9)杀菌后的蛋糕送入冷却车间中,冷却至室温,经外包装得铁皮石斛叶蛋糕成品。
本发明的有益效果:热烫过程中加入0.1-0.3%碳酸氢钠不但能中和铁皮石斛叶本身所含的有机酸,使铁皮石斛叶不具有酸涩感,还起到很好的护色作用,使铁皮石斛叶保持鲜艳的翠绿色,再经过破壁处理,使有效成分得到充分利用;通过调整白糖与木糖醇的比例,可制成低糖及无蔗糖蛋糕,适合中老年人及糖尿病患者食用;破壁铁皮石斛叶糊及纳米纤维的添加使得铁皮石斛叶蛋糕高纤维无粗糙感,口感细滑柔软,营养更易吸收,稳定性提高,并具有抗癌效果;聚赖氨酸的添加既起到防腐保鲜作用,又强化了营养;蒸熟后的蛋糕采用真空冷却,使得铁皮石斛叶蛋糕体积更大,更加松软,并且使多余的水分充分蒸发;铁皮石斛叶蛋糕的生产方法工艺简单、节能、可操作性强、可实现工厂化生产。
4.具体实施方式
实施例1:破壁铁皮石斛叶糊的制备方法
将新鲜铁皮石斛叶200g置于1000ml浓度为0.1-0.3%的碳酸氢钠热溶液中热烫30-50秒,温度为100℃,捞起备用;将热烫后的铁皮石斛叶放入破壁机中,加入200ml冷开水,用30000转/分的转速,破壁1-3分钟,制成均匀糊状的破壁铁皮石斛叶糊备用。
实施例2:微米糯米粉的制备方法
称取糯米1000g用超细粉碎设备将糯米粉碎,过400目筛得到颗粒直径在38微米以下的微米糯米粉备用。
实施例3:一种铁皮石斛叶蛋糕及其生产方法
按配方称取鸡蛋1200g、破壁铁皮石斛叶糊400g、微米糯米粉1000g、低筋小麦面粉300g、白糖800、木糖醇200g、纳米纤维100g、聚赖氨酸1.2g;将聚 赖氨酸与微米糯米粉和低筋小麦面粉混合均匀制成混合粉过筛后备用;将鸡蛋去壳与白糖、木糖醇一起放入多功能搅拌机中进行高速搅打5-15分钟,加入破壁铁皮石斛叶糊和纳米纤维继续高速搅打10-20分钟,搅成稳定的绿色泡沫状待用;加入混合粉低速搅拌成均匀的蛋糕糊;将蛋糕糊装入自动定量注模机中,自动定量注入整齐排放在蒸盘上的一次性蛋糕模具中;将蒸盘中的蛋糕模具全部注入蛋糕糊后送入蒸汽箱中蒸熟,蒸汽温度为100℃,蒸25-35分钟;蒸熟后的蛋糕送入无菌包装车间,进行真空冷却后包装;将包装后的铁皮石斛叶蛋糕送入蒸汽箱中进行二次杀菌,杀菌温度为95-100℃,杀菌时间为25-35分钟;杀菌后的蛋糕送入冷却车间中,冷却至室温,经外包装得铁皮石斛叶蛋糕成品。
Claims (2)
1.一种铁皮石斛叶蛋糕,其特征在于:由鸡蛋、破壁铁皮石斛叶糊、微米糯米粉、低筋小麦面粉、白糖、木糖醇、纳米纤维、聚赖氨酸制成,组份重量百分比为:鸡蛋25-35%、破壁铁皮石斛叶糊8-12%、微米糯米粉20-30%、低筋小麦面粉5-10%、白糖0-25%、木糖醇0-25%、纳米纤维2-3%、聚赖氨酸0.01-0.05%;
所述的破壁铁皮石斛叶糊按照下述步骤制备而成:(1)将新鲜铁皮石斛叶置于0.1-0.3%碳酸氢钠热溶液中热烫30-50秒,捞起备用;(2)将热烫后的铁皮石斛叶放入破壁机中,加入等量的冷开水,用30000转/分的转速,破壁1-3分钟,制成均匀糊状的破壁铁皮石斛叶糊;
所述的微米糯米粉按照下述步骤制备而成:用超细粉碎设备将糯米粉碎,过400目筛得到颗粒直径在38微米以下的微米糯米粉。
2.根据权利要求1所述铁皮石斛叶蛋糕的生产方法,其特征在于:
蛋糕的生产工艺:(1)按配方称取微米糯米粉、低筋小麦面粉、白糖、木糖醇、鸡蛋、破壁铁皮石斛叶糊、纳米纤维、聚赖氨酸;(2)将聚赖氨酸与微米糯米粉和低筋小麦面粉混合均匀制成混合粉过筛后备用;(3)将鸡蛋去壳与白糖、木糖醇一起放入多功能搅拌机中进行高速搅打5-15分钟,加入破壁铁皮石斛叶糊和纳米纤维继续高速搅打10-20分钟,搅成稳定的绿色泡沫状待用;(4)加入混合粉低速搅拌成均匀的蛋糕糊;(5)将蛋糕糊装入自动定量注模机中,自动定量注入整齐排放在蒸盘上的一次性蛋糕模具中;(6)将蒸盘中的蛋糕模具全部注入蛋糕糊后送入蒸汽箱中蒸熟,蒸汽温度为100℃,蒸25-35分钟;(7)蒸熟后的蛋糕送入无菌包装车间,进行真空冷却后包装;(8)将包装后的铁皮石斛叶蛋糕送入蒸汽箱中进行二次杀菌,杀菌温度为95-100℃,杀菌时间为25-35分钟;(9)杀菌后的蛋糕送入冷却车间中,冷却至室温,经外包装得铁皮石斛叶蛋糕成品。
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