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 PDFInfo
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- 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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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 12
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- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
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- 239000001110 calcium chloride Substances 0.000 claims description 5
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- 238000004108 freeze drying Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical group CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 3
- 239000008347 soybean phospholipid Substances 0.000 claims description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 239000011701 zinc Substances 0.000 claims description 2
- 229910052725 zinc Inorganic materials 0.000 claims description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims 1
- 235000007516 Chrysanthemum Nutrition 0.000 claims 1
- 240000005250 Chrysanthemum indicum Species 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 229910021529 ammonia Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
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- 229920000294 Resistant starch Polymers 0.000 abstract description 6
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
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- 206010016766 flatulence Diseases 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food 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
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%.
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|---|---|---|---|
| CN201610287572.1A CN105942172A (en) | 2016-05-04 | 2016-05-04 | Dietary fiber steamed sponge cakes containing medicago sativa and preparation method of dietary fiber steamed sponge cakes |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610287572.1A CN105942172A (en) | 2016-05-04 | 2016-05-04 | Dietary fiber steamed sponge cakes containing medicago sativa and preparation method of dietary fiber steamed sponge cakes |
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| CN105942172A true CN105942172A (en) | 2016-09-21 |
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| CN201610287572.1A Pending CN105942172A (en) | 2016-05-04 | 2016-05-04 | Dietary fiber steamed sponge cakes containing medicago sativa and preparation method of dietary fiber steamed sponge cakes |
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| CN (1) | CN105942172A (en) |
Cited By (2)
| 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)
| 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 |
-
2016
- 2016-05-04 CN CN201610287572.1A patent/CN105942172A/en active Pending
Patent Citations (2)
| 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)
| 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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