CN105942172A - Dietary fiber steamed sponge cakes containing medicago sativa and preparation method of dietary fiber steamed sponge cakes - Google Patents

Dietary fiber steamed sponge cakes containing medicago sativa and preparation method of dietary fiber steamed sponge cakes Download PDF

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Publication number
CN105942172A
CN105942172A CN201610287572.1A CN201610287572A CN105942172A CN 105942172 A CN105942172 A CN 105942172A CN 201610287572 A CN201610287572 A CN 201610287572A CN 105942172 A CN105942172 A CN 105942172A
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CN
China
Prior art keywords
parts
dietary fiber
steamed sponge
alfalfa
water
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Pending
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CN201610287572.1A
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Chinese (zh)
Inventor
王祥峰
贾春林
王国良
张进红
张清平
吴波
盛亦兵
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SHANDONG AGRICULTURAL SUSTAINABLE DEVELOPMENT RESEARCH INSTITUTE
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SHANDONG AGRICULTURAL SUSTAINABLE DEVELOPMENT RESEARCH INSTITUTE
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Priority to CN201610287572.1A priority Critical patent/CN105942172A/en
Publication of CN105942172A publication Critical patent/CN105942172A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention belongs to the technical field of food processing, and particularly relates to dietary fiber steamed sponge cakes containing medicago sativa and a preparation method of the dietary fiber steamed sponge cakes. The dietary fiber steamed sponge cakes are prepared from the following raw materials in parts by weight: 4-5 parts of medicago sativa leaves, 50-70 parts of polished glutinous rice, 6-8 parts of water chestnut powder, 2-4g of dry yeast, 0.02g of saccharomyces cerevisiae, 1-2 parts of walnut powder, 2-3 parts of resistant starch, 2-3 parts of white sugar, and 0.3 part of a modifier. The steamed sponge cakes prepared by the preparation method disclosed by the invention are small in holes, uniform in size, fine, smooth and soft in mouth feel, and glutinous rather than sticky, have a high nutritive and health-care value, and have the efficacies of invigorating the stomach, regulating Qi, clearing heat, removing toxicity, being helpful for digestion, improving the immunity of the human bodies and the like.

Description

A kind of dietary fiber steamed sponge cake containing alfalfa and preparation method thereof
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of dietary fiber steamed sponge cake containing alfalfa and system thereof Preparation Method.
Background technology
Alfalfa is to cultivate in the world the earliest, be distributed the widest perennial pulse family draft herbage, have " King of Pasture " it Claiming, not only grass yield is high, herbaceous stem is excellent, be of high nutritive value, and cold-resistant drought resisting, barren-resistant, strong adaptability.Alfalfa contains There are the nutrients such as abundant mineral, vitamin, protein.Alfalfa nature and flavor are bitter, flat, nontoxic, and " Chinese medicine voluminous dictionary " is received Carrying its major function is: " clear taste, profit intestine and small intestine, lower vesical calculus ", also has antioxidation, reduces sending out of cardiovascular disease Raw, eye protection etc. acts on, and is referred to as " father of plant ", " grass of life ".
In prior art, alfalfa is many to be processed utilizing with animal feed, utilizes it to be prepared as the report of scented tea relatively Few, alfalfa contains abundant alfalfa saponin in spending, but is not utilized, and causes the waste of resource.Along with people are raw The lifting of quality of living, alfalfa has obtained increasing accreditation, is processed to steamed bread, cookies etc., but addition during preparation Less and have certain careless stink smell, mouthfeel and sensory evaluation are the highest.
Summary of the invention
For few about alfalfa exploitation kind in prior art, the problems such as mouthfeel is not good enough, the invention provides one Dietary fiber steamed sponge cake containing alfalfa.
Present invention also offers the preparation method of a kind of dietary fiber steamed sponge cake containing alfalfa.
The technical scheme that the present invention is used to achieve these goals is:
The invention provides a kind of dietary fiber steamed sponge cake containing alfalfa, be prepared from by following raw material: pale reddish brown Herba Medicaginis leaf 4-5 part, Oryza glutinosa 50-70 part, water chestnut starch 6-8 part, dry yeast 2-4g, saccharomyces cerevisiae 0.02g, walnut powder 1-2 part, resistance Starch 2-3 part, white sugar 2-3 part, modifying agent 0.3 part.
Further, described modifying agent is according to mass ratio 1 by soybean phospholipid, zinc lysine, polyglycerolpolyrici.oleate: 0.5:0.2 forms.
Present invention also offers the preparation method of a kind of dietary fiber steamed sponge cake containing alfalfa, comprise the following steps:
(1) calcium chloride water is heated to 80-85 DEG C, adds alfalfa-leaf, be incubated 20s, pull final vacuum lyophilization out It is less than 8% to water content, is crushed to 100-120 mesh and obtains alfalfa juice powder;
(2) by Fructus Myricae rubrae, Folium Lauri nobilis, Flos Matricariae chamomillae, root of Herba Cichorii, adding sodium bicarbonate aqueous solution, slow fire boils 30min, filters to obtain filter Liquid, then adds filtrate the Oryza glutinosa cleaned and soaks 12h, pull rear defibrination out, obtain Rice & peanut milk;
(3) will add modifying agent, walnut powder in alfalfa-leaf, adding water to water content is 20%, stands 10min after stirring, Being subsequently adding Rice & peanut milk, water chestnut starch, white sugar, dry yeast, saccharomyces cerevisiae, stir to obtain mixing slurry, mixing is starched regrinding, so Rear room temperature bottom fermentation 50-60min, after fermentation ends, 35-40min is steamed in big fire.
Further, in step (1), the mass fraction of described calcium chloride water is 2%.
Further, in step (2), described Fructus Myricae rubrae, Folium Lauri nobilis, Flos Matricariae chamomillae, the mass ratio of root of Herba Cichorii are 3:0.8:1: 0.5。
Further, in step (2), the solid-liquid ratio of described compound and sodium bicarbonate aqueous solution is 1g:8mL.
The mass fraction of above-mentioned sodium bicarbonate aqueous solution is 5%.
The present invention is during preparing steamed sponge cake, by Oryza glutinosa in advance through Fructus Myricae rubrae, Folium Lauri nobilis, Flos Matricariae chamomillae, the Aqueous extracts of root of Herba Cichorii Soak, nutrition and the health value preparing product can not only be strengthened, simultaneously as in alfalfa crude protein content is relatively Height, compounding soaking after Oryza glutinosa, it is possible to reduce senses of discomfort such as eating the flatulence that too much causes, reduce alfalfa middle period red matter Impact on human body.Modifying agent provided by the present invention, it is possible to promote uniformly to mix between each component, without caking etc. after steaming, mouthfeel Finer and smoother, meanwhile, the careless fishy smell in chelating alfalfa juice powder, with coordinative roles such as Fructus Myricae rubraes, strengthen product fragrant, without other Different miscellaneous taste produces.
The invention have the benefit that
(1) the steamed sponge cake hole that prepared by the present invention is thin and size uniform, and delicate mouthfeel is soft, glutinous and do not stick, and has high nutrition and guarantor Strong it is worth, it is possible to stomach invigorating is regulated the flow of vital energy, heat-clearing and toxic substances removing, the effect such as aid digestion, improves body immunity.
(2) the steamed sponge cake dietary fiber content that prepared by the present invention is high, adds the surcharge of alfalfa.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail, it should be appreciated that, the description below Merely to the explanation present invention, its content is not limited.
Dry yeast used in the present invention is Angel high activity dried yeast;Saccharomyces cerevisiae is Angel wine brewing song;It is purchased from peace Fine jade yeast limited company.
Embodiment 1
A kind of dietary fiber steamed sponge cake containing alfalfa, raw material prescription is: alfalfa-leaf 4 parts, 50 parts of Oryza glutinosa, water chestnut starch 7 parts, Dry yeast 2g, saccharomyces cerevisiae 0.02g, walnut powder 2 parts, resistant starch 2 parts, white sugar 2 parts, modifying agent is (by soybean phospholipid, lysine Zinc, polyglycerolpolyrici.oleate form according to mass ratio 1:0.5:0.2) 0.3 part;
Preparation method is as follows:
(1) calcium chloride water that mass fraction is 2% is heated to 80-85 DEG C, adds alfalfa-leaf, be incubated 20s, pull out Final vacuum lyophilization is less than 8% to water content, is crushed to 100-120 mesh and obtains alfalfa juice powder;
(2) by 3 parts of Fructus Myricae rubrae, Folium Lauri nobilis 0.8 part, Flos Matricariae chamomillae 1 part, 0.5 part of compound of root of Herba Cichorii, it is that 1g:8mL adds according to solid-liquid ratio Entering the sodium bicarbonate aqueous solution that mass fraction is 5%, slow fire boils 30min, filters to get filtrate, and then filtrate addition is cleaned Oryza glutinosa soaks 12h(filtrate and did not had Oryza glutinosa), pull rear defibrination out, obtain Rice & peanut milk;
(3) will add modifying agent, walnut powder in alfalfa-leaf, adding water to water content is 20%, stands 10min after stirring, Being subsequently adding Rice & peanut milk, water chestnut starch, white sugar, dry yeast, saccharomyces cerevisiae, stir to obtain mixing slurry, mixing is starched regrinding, so Rear room temperature bottom fermentation 50min, after fermentation ends, 40min is steamed in big fire.
Embodiment 2
A kind of dietary fiber steamed sponge cake containing alfalfa, raw material prescription is: alfalfa-leaf 5 parts, 62 parts of Oryza glutinosa, water chestnut starch 8 parts, Dry yeast 3g, saccharomyces cerevisiae 0.02g, walnut powder 1 part, resistant starch 3 parts, white sugar 3 parts, modifying agent 0.3 part;
Preparation method, with embodiment 1, can be fermented in step (3) to 60min, and 50min is steamed in big fire.
Embodiment 3
A kind of dietary fiber steamed sponge cake containing alfalfa, raw material prescription is: alfalfa-leaf 5 parts, 70 parts of Oryza glutinosa, water chestnut starch 6 parts, Dry yeast 4g, saccharomyces cerevisiae 0.02g, walnut powder 2 parts, resistant starch 2 parts, white sugar 3 parts, modifying agent 0.3 part;
Preparation method is with embodiment 1.
Comparative example 1
A kind of dietary fiber steamed sponge cake containing alfalfa, raw material prescription is: alfalfa-leaf 4 parts, 50 parts of Oryza glutinosa, water chestnut starch 7 parts, Dry yeast 2g, walnut powder 2 parts, resistant starch 2 parts, white sugar 2 parts;
Preparation method is as follows:
(1) heating water to 80-85 DEG C, add alfalfa-leaf, be incubated 20s, pulling final vacuum lyophilization out to water content is Less than 8%, it is crushed to 100-120 mesh and obtains alfalfa juice powder;
(2) the 12h(filtrate that is soaked in water by Oryza glutinosa there was not Oryza glutinosa), pull rear defibrination out, obtain Rice & peanut milk;
(3) will add walnut powder in alfalfa-leaf, adding water to water content is 20%, stands 10min, then add after stirring Entering Rice & peanut milk, water chestnut starch, white sugar, dry yeast, stir to obtain mixing slurry, and mixing is starched regrinding, then room temperature bottom fermentation 50min, after fermentation ends, 40min is steamed in big fire.
Comparative example 2
A kind of dietary fiber steamed sponge cake containing alfalfa, raw material prescription is: alfalfa-leaf 4 parts, 50 parts of Oryza glutinosa, dry yeast 2g, Walnut powder 2 parts, resistant starch 2 parts, white sugar 2 parts.
Preparation method is as follows:
(1) heating water to 80-85 DEG C, add alfalfa-leaf, be incubated 20s, pulling final vacuum lyophilization out to water content is Less than 8%, it is crushed to 100-120 mesh and obtains alfalfa juice powder;
(2) the 12h(filtrate that is soaked in water by Oryza glutinosa there was not Oryza glutinosa), pull rear defibrination out, obtain Rice & peanut milk;
(3) will add walnut powder in alfalfa-leaf, adding water to water content is 20%, stands 10min, then add after stirring Entering Rice & peanut milk, white sugar, dry yeast, stir to obtain mixing slurry, and mixing is starched regrinding, then room temperature bottom fermentation 50min, fermentation After end, 40min is steamed in big fire.
Effect test:
1, steamed sponge cake prepared by embodiment 1-3 and comparative example 1-2 being carried out sensory evaluation, evaluation group is by through professional training Valuation officer forms, and carries out sensory evaluation in terms of form, color and luster, fragrance, mouthfeel and flavour 5, and concrete evaluation criterion is as follows:
Form: smooth surface, section hole is tiny and uniform, fluffy: 8-10 divides;Smooth surface, section hole is substantially uniform, base This is fluffy: 4-7 divides;Section hole is uneven, the most fluffy: 0-3 divides;
Color and luster: color and luster is sparkling and crystal-clear, presents homogeneous light green: 8-10 divides;Color and luster is more sparkling and crystal-clear: 4-7 divides;Color and luster is dim, heterogeneity: 0-3 Point;
Fragrance: fragrance is suitable, soft fermented flavour and alcohol smell: 8-10 divides;Fragrance is denseer or thin, fermented flavour overrich: 4-7 Point;Fragrance is the denseest or the lightest: 0-3 divides;
Mouthfeel: delicate mouthfeel, do not stick to one's teeth: 8-10 divides;Mouthfeel is general, the most glutinous: 4-7 divides;Mouthfeel is poor, glutinous tooth: 0-3 divides;
Flavour: agreeably sweet, aftertaste is long: 8-10 divides;Sugariness is more moderate, and aftertaste is preferable: 4-7 divides;Without aftertaste: 0-3 divides.
Concrete evaluation result is shown in Table 1.
Table 1
2, being stored under the same conditions by steamed sponge cake prepared by embodiment 1 and comparative example 1-2,1d, 3d carry out microorganism Inspection, the concrete method of inspection is with reference to GB4789.2-2010, and concrete statistical result is shown in Table 2.
Table 2

Claims (7)

1. the dietary fiber steamed sponge cake containing alfalfa, it is characterised in that be prepared from by following raw material: pale reddish brown Herba Medicaginis leaf 4-5 part, Oryza glutinosa 50-70 part, water chestnut starch 6-8 part, dry yeast 2-4g, saccharomyces cerevisiae 0.02g, walnut powder 1-2 part, resistance Starch 2-3 part, white sugar 2-3 part, modifying agent 0.3 part.
Dietary fiber steamed sponge cake the most according to claim 1, it is characterised in that described modifying agent is by soybean phospholipid, relies ammonia Acid zinc, polyglycerolpolyrici.oleate form according to mass ratio 1:0.5:0.2.
3. the preparation method of a dietary fiber steamed sponge cake as claimed in claim 1 or 2, it is characterised in that comprise the following steps:
(1) calcium chloride water is heated to 80-85 DEG C, adds alfalfa-leaf, be incubated 20s, pull final vacuum lyophilization out It is less than 8% to water content, is crushed to 100-120 mesh and obtains alfalfa juice powder;
(2) by Fructus Myricae rubrae, Folium Lauri nobilis, Flos Matricariae chamomillae, root of Herba Cichorii, adding sodium bicarbonate aqueous solution, slow fire boils 30min, filters to obtain filter Liquid, then adds filtrate the Oryza glutinosa cleaned and soaks 12h, pull rear defibrination out, obtain Rice & peanut milk;
(3) will add modifying agent, walnut powder in alfalfa-leaf, adding water to water content is 20%, stands 10min after stirring, Being subsequently adding Rice & peanut milk, water chestnut starch, white sugar, dry yeast, saccharomyces cerevisiae, stir to obtain mixing slurry, mixing is starched regrinding, so Rear room temperature bottom fermentation 50-60min, after fermentation ends, 35-40min is steamed in big fire.
Preparation method the most according to claim 3, it is characterised in that in step (1), the quality of described calcium chloride water Mark is 2%.
Preparation method the most according to claim 3, it is characterised in that in step (2), described Fructus Myricae rubrae, Folium Lauri nobilis, ocean sweet Chrysanthemum, the mass ratio of root of Herba Cichorii are 3:0.8:1:0.5.
6. according to the preparation method described in claim 3 or 5, it is characterised in that in step (2), described compound and bicarbonate The solid-liquid ratio of sodium water solution is 1g:8mL.
Preparation method the most according to claim 6, the mass fraction of described sodium bicarbonate aqueous solution is 5%.
CN201610287572.1A 2016-05-04 2016-05-04 Dietary fiber steamed sponge cakes containing medicago sativa and preparation method of dietary fiber steamed sponge cakes Pending CN105942172A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106879930A (en) * 2017-03-31 2017-06-23 淳安县千岛湖益联茶果专业合作社 A kind of processing method of stone mill fermented glutinous rice steamed sponge cake
CN107259418A (en) * 2017-07-18 2017-10-20 诸城市和生食品有限公司 A kind of alfalfa fish-bone paste and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1337253A (en) * 2001-04-25 2002-02-27 李寿臣 Superfine powder, concentrate and medicated food product of alfalfa and their application
CN101491337A (en) * 2009-03-06 2009-07-29 食品行业生产力促进中心 Alfalfa red-date rice cake

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1337253A (en) * 2001-04-25 2002-02-27 李寿臣 Superfine powder, concentrate and medicated food product of alfalfa and their application
CN101491337A (en) * 2009-03-06 2009-07-29 食品行业生产力促进中心 Alfalfa red-date rice cake

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106879930A (en) * 2017-03-31 2017-06-23 淳安县千岛湖益联茶果专业合作社 A kind of processing method of stone mill fermented glutinous rice steamed sponge cake
CN107259418A (en) * 2017-07-18 2017-10-20 诸城市和生食品有限公司 A kind of alfalfa fish-bone paste and preparation method thereof

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Application publication date: 20160921