CN105942313A - 一种滋阴清热的夹心海苔及其制备方法 - Google Patents
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Abstract
本发明公开了一种滋阴清热的夹心海苔及其制备方法,是由紫菜、猴头菇、山药、人参、青稞、椰子肉、玉米粉、海带、草莓粉、松子仁等原料组成。本发明有益效果为:本发明改进海苔的加工工艺并以海苔片为载体,将健脾养胃、滋补保健的猴头菇、山药、人参等天然健康食材制作成酥脆的夹心,结合成鲜香味美、营养健康的夹心海苔产品,具有滋阴清热、润燥除烦的保健作用。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种滋阴清热的夹心海苔及其制备方法。
背景技术
海苔是条斑紫菜经涂布、烘烤、调味等工序制作而成,是一种质地脆嫩、入口即化、老少皆宜的休闲食品。海苔原料中纤维含量很高,含有各种有益于促进肠道消化和抗癌的糖类,其中所含藻胆蛋白具有降血糖、抗肿瘤的应用前景,其中的多糖具有抗衰老、降血脂、抗肿瘤等多方面的生物活性。海苔中所含的藻朊酸,还有助于清除人体内带毒性的金属,如锶和镉等。医疗人员还从海苔中开发出具有独特活性的海洋药物和保健食品,能有效预防神经老化,调节机体的新陈代谢。此外,海苔能预防和治疗消化性溃疡,延缓衰老,帮助女士保持皮肤的润滑健康。猴头菇鲜嫩可口,利五脏、助消化、滋补身体,特有的猴头菇多糖具有降血脂、抗肿瘤、抗衰老、增强免疫力的功效,猴头菇可作为辅助治疗消化不良、胃溃疡、胃窦炎、胃痛、胃胀及神经衰弱等疾病,有滋补养胃的作用。山药含有丰富的B族维生素、皂苷、黏蛋白、矿物质等营养成分,有滋补强壮、健脾胃、助消化的作用,长期食用有补肾益精、润肺止咳、养颜美容、强健身体的保健功效。人参(人工种植)在2012年被批准为新资源食品,每日食用限量为≤3克,人参根中含有人参皂苷、植物多糖、胆碱、多种氨基酸等营养成分,有降血糖降血脂降血压、增强造血功能、抗动脉粥样硬化、调节内分泌、增强机体免疫能力等保健功效。中国专利号CN105146597A公开了一种芝麻夹心海苔及其制备方法,将芝麻、蔗糖、葡萄糖等作为夹心添加进海苔当中,不添加防腐剂,美味可口,但其中添加的主要成分芝麻含有过多的油脂,又添加有大量的糖,营养结构单一,过多食用极易引起肥胖、高血糖、高血脂等健康问题,具有一定的缺陷性。本发明改进了条斑紫菜生产海苔的制作工艺,制成的海苔成品鲜香可口、风味独特,将猴头菇、山药、人参等天然健康食材经多种工艺制成夹心,与海苔相结合生产出酥脆鲜香的夹心海苔,符合大众人群的口味,在做到营养美味的同时,还具有养胃健脾、强身补肾、增强机体免疫力的保健功效,是一种良好的海苔深加工产品。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种滋阴清热的夹心海苔及其制备方法。
本发明是通过以下技术方案实现的:
一种滋阴清热的夹心海苔,由以下重量份的原料组成:紫菜420-435、猴头菇34-35、山药120-125、人参1-2、青稞30-32、椰子肉27-28、玉米粉20-22、海带12-13、草莓粉4-5、松子仁7-8、水适量。
根据权利要求l所述的滋阴清热的夹心海苔的制备方法,包括如下步骤:
(1)选取新鲜干燥无杂质的紫菜用流水清洗干净,挤压去除多余水分后投入沸水中烫漂1-2分钟,捞出冷凉后添加适量的水打磨成浆液,取适量的水分别溶解紫菜重量份1.5-1.6%增稠剂和0.3-0.4%复合膨松剂,增稠剂的成分为魔芋精粉、羧甲基纤维素钠、大豆卵磷脂,各组分比例为5:1:1,复合膨松剂的成分麦芽糊精、焦磷酸二氢二钠、碳酸氢钠、玉米淀粉,各组分之间的比例为5:4:2:1,增稠剂溶液与复合膨松剂溶液与紫菜浆液混合均匀后静置2-3小时排气处理;
(2)玻璃平板刷上食用油,均匀涂布0.5-0.6厘米厚的紫菜浆液,用远红外电热烤炉烤干,烘烤温度为60-65℃,时长为8-9小时,海苔成膜性好,不易破碎,取出揭片备用;
(3)猴头菇、青稞洗净泡发,山药、人参去皮洗净切小块,海带洗净,一同投入到沸水中烫漂3-4分钟,水中添加0.1-0.2%碳酸氢钠护色处理,捞出冷凉后再次用清水冲洗1-2次,与其他剩余成分加适量水一同打磨成浆液;
(4)浆液在旋转蒸发仪中蒸发浓缩2-3小时,添加15-16%改良剂搅拌均匀,改良剂的成分为麦芽糊精、黄原胶、改性大豆磷脂,各组分比例为4:2:1,匀速送入螺旋膨化机中膨化处理,桶内温度150-155℃,转速100-110r/min,出料冷却后超微粉碎处理;
(5)步骤(3)所得超微粉加适量水混合均匀作为夹心馅料均匀涂布于两层海苔片中,夹心厚度为0.2-0.3厘米,微波干燥处理后切分成小块,密封包装于阴凉处储存即可。
本发明的优点是:本发明改进了海苔的加工工艺,同时添加进猴头菇、山药、人参等多种天然健康食材制成的夹心,精心制作而成的夹心海苔产品不仅鲜香酥脆、味美可口、符合多数消费人群的口味、方便携带,是一种健康美味的休闲食品,同时原料当中包含的猴头菇、山药、人参等食材含有丰富的蛋白质、无机盐、微量元素皂苷、类黄酮等营养保健成分,具有健脾养胃、促进消化、调整血压、增强体质、提高机体免疫能力的作用。本发明改进海苔的加工工艺并以海苔片为载体,将健脾养胃、滋补保健的猴头菇、山药、人参等天然健康食材制作成酥脆的夹心,结合成鲜香味美、营养健康的夹心海苔产品,具有滋阴清热、润燥除烦的保健作用。
具体实施方式
一种滋阴清热的夹心海苔,由以下重量份的原料组成:紫菜420、猴头菇34、山药120、人参1、青稞30、椰子肉27、玉米粉20、海带12、草莓粉4、松子仁7、水适量。
根据权利要求l所述的滋阴清热的夹心海苔的制备方法,包括如下步骤:
(1)选取新鲜干燥无杂质的紫菜用流水清洗干净,挤压去除多余水分后投入沸水中烫漂1分钟,捞出冷凉后添加适量的水打磨成浆液,取适量的水分别溶解紫菜重量份1.5%增稠剂和0.3%复合膨松剂,增稠剂的成分为魔芋精粉、羧甲基纤维素钠、大豆卵磷脂,各组分比例为5:1:1,复合膨松剂的成分麦芽糊精、焦磷酸二氢二钠、碳酸氢钠、玉米淀粉,各组分之间的比例为5:4:2:1,增稠剂溶液与复合膨松剂溶液与紫菜浆液混合均匀后静置2小时排气处理;
(2)玻璃平板刷上食用油,均匀涂布0.5厘米厚的紫菜浆液,用远红外电热烤炉烤干,烘烤温度为60℃,时长为8小时,海苔成膜性好,不易破碎,取出揭片备用;
(3)猴头菇、青稞洗净泡发,山药、人参去皮洗净切小块,海带洗净,一同投入到沸水中烫漂3分钟,水中添加0.1%碳酸氢钠护色处理,捞出冷凉后再次用清水冲洗1次,与其他剩余成分加适量水一同打磨成浆液;
(4)浆液在旋转蒸发仪中蒸发浓缩2小时,添加15%改良剂搅拌均匀,改良剂的成分为麦芽糊精、黄原胶、改性大豆磷脂,各组分比例为4:2:1,匀速送入螺旋膨化机中膨化处理,桶内温度150℃,转速100r/min,出料冷却后超微粉碎处理;
(5)步骤(3)所得超微粉加适量水混合均匀作为夹心馅料均匀涂布于两层海苔片中,夹心厚度为0.2厘米,微波干燥处理后切分成小块,密封包装于阴凉处储存即可。
Claims (2)
1.一种滋阴清热的夹心海苔,其特征在于,由以下重量份的原料组成:紫菜420-435、猴头菇34-35、山药120-125、人参1-2、青稞30-32、椰子肉27-28、玉米粉20-22、海带12-13、草莓粉4-5、松子仁7-8、水适量。
2.根据权利要求l所述的滋阴清热的夹心海苔的制备方法,其特征在于包括如下步骤:
(1)选取新鲜干燥无杂质的紫菜用流水清洗干净,挤压去除多余水分后投入沸水中烫漂1-2分钟,捞出冷凉后添加适量的水打磨成浆液,取适量的水分别溶解紫菜重量份1.5-1.6%增稠剂和0.3-0.4%复合膨松剂,增稠剂的成分为魔芋精粉、羧甲基纤维素钠、大豆卵磷脂,各组分比例为5:1:1,复合膨松剂的成分麦芽糊精、焦磷酸二氢二钠、碳酸氢钠、玉米淀粉,各组分之间的比例为5:4:2:1,增稠剂溶液与复合膨松剂溶液与紫菜浆液混合均匀后静置2-3小时排气处理;
(2)玻璃平板刷上食用油,均匀涂布0.5-0.6厘米厚的紫菜浆液,用远红外电热烤炉烤干,烘烤温度为60-65℃,时长为8-9小时,海苔成膜性好,不易破碎,取出揭片备用;
(3)猴头菇、青稞洗净泡发,山药、人参去皮洗净切小块,海带洗净,一同投入到沸水中烫漂3-4分钟,水中添加0.1-0.2%碳酸氢钠护色处理,捞出冷凉后再次用清水冲洗1-2次,与其他剩余成分加适量水一同打磨成浆液;
(4)浆液在旋转蒸发仪中蒸发浓缩2-3小时,添加15-16%改良剂搅拌均匀,改良剂的成分为麦芽糊精、黄原胶、改性大豆磷脂,各组分比例为4:2:1,匀速送入螺旋膨化机中膨化处理,桶内温度150-155℃,转速100-110r/min,出料冷却后超微粉碎处理;
(5)步骤(3)所得超微粉加适量水混合均匀作为夹心馅料均匀涂布于两层海苔片中,夹心厚度为0.2-0.3厘米,微波干燥处理后切分成小块,密封包装于阴凉处储存即可。
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