CN105961511A - 一种番茄降压益消面包及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种番茄降压益消面包,是由下述重量份的原料制成:高筋面粉600‑900、番茄40‑60、无花果10‑15、马铃薯20‑30、裙带菜8‑12、燕麦仁30‑45、黑茶粉6‑9、茯苓6‑9、鸡内金6‑9、亚麻籽20‑30、香菇伞6‑9、海藻糖40‑60、椰子油30‑45、谷朊粉18‑27、活性干酵母6‑9、酒酿汁适量;成品面包表皮金黄、外形均整、色泽均匀、体积饱满、香味浓郁、口感松软、质地细腻均匀,添加多种具有降血压功效的原料使得面包营养保健价值更高,适合各类人士放心食用。
Description
技术领域
本发明涉及保健面包技术领域,尤其涉及一种番茄降压益消面包及其制备方法。
背景技术
现代研究表明鸡内金的主要成分为蛋白质,具有健脾养胃助消化、通淋化石等功效,对食欲不振、消化不良、宿食停滞、腹胀反胃等疗效显著,茯苓的有效成分为茯苓多糖,具有抗肿瘤、增强免疫、抗病毒、消石等功效,鸡内金和茯苓价廉易得、疗效确凿,广泛用于中药入方,但深加工产品不多,加工利用的程度低;本发明将鸡内金和茯苓深加工提取出有效成分,以此提供一种具有营养保健功效的益消化面包。
发明内容
本发明是为了弥补现有技术的不足,提供一种番茄降压益消面包及其制备方法。
本发明是通过以下技术方案实现的:
一种番茄降压益消面包,是由下述重量份的原料制成:
高筋面粉600-900、番茄40-60、无花果10-15、马铃薯20-30、裙带菜8-12、燕麦仁30-45、黑茶粉6-9、茯苓6-9、鸡内金6-9、亚麻籽20-30、香菇伞6-9、海藻糖40-60、椰子油30-45、谷朊粉18-27、活性干酵母6-9、酒酿汁适量。
一种所述的番茄降压益消面包制备方法,包括以下步骤:
(1)将新鲜的番茄去皮去蒂、无花果和马铃薯去皮、裙带菜去杂洗净,加入4-5倍水混合打浆,微波杀菌,冷却后加入料重0.1-0.2%粥化酶,在40-50℃下酶解1-2小时,灭酶后过滤,滤液冷冻干燥,得果粉;将燕麦仁用温水浸泡6-7小时后拣杂洗净,与黑茶粉混合小火炒至熟香,冷却后超细粉碎,得仁粉;
(2)将茯苓粉碎至40-60目,与45-50倍蒸馏水混合均匀,在60-70℃下用超声波提取20-30分钟,冷却后过滤,滤液喷雾干燥,得到茯苓多糖;
(3)将生品鸡内金与38-42倍砂混合送入滚筒式炒制机中,在炒制温度210-215℃、翻炒速度45-50r/min下炒制100-120秒后取出冷却,筛出鸡内金,粉碎至60-80目,倒入20-24倍蒸馏水,在温度80-85℃下回流提取2-2.5小时,冷却后过滤,滤液冷冻干燥,得到鸡内金蛋白;
(4)将亚麻籽送入锅中,小火不断翻炒至香味浓郁、色泽变深后出锅冷却,将鲜香菇水洗除杂后伞柄分离,香菇伞在50-60℃下低温烘干,与亚麻籽分别送入纳米超微粉碎机中粉碎后混合均匀,得到超微粉;
(5)将上述果粉、仁粉、茯苓多糖、鸡内金蛋白、超微粉与高筋面粉、海藻糖、谷朊粉、活性干酵母混合,加入20-30mg/kg葡萄糖氧化酶和50-60mg/kg脂肪酶,倒入已发酵36小时酒酿过滤后的酒汁,充分搅拌调制面团中面筋达到90-95%时加入椰子油和适量食盐,再搅拌至可拉成均匀薄膜,得到光滑面团;
(6)将上述面团室温下静置20-25分钟,在温度28-32℃、相对湿度80-85%醒发箱中醒发30-40分钟,均匀分割成小团,揉搓成光滑球形,在-20±2℃下速冻10-12小时,在温度34-38℃、相对湿度80-85%醒发箱中醒发100-120分钟;
(7)将上述二次醒发好的小面团取出,放置在刷上一层植物油的烤盘中,面团间隙1-3cm,烤箱温度设定为上火200-220℃、下火170-190℃,当烤箱上下火温度稳定后放入烤盘,烘烤12-15分钟,取出面包室温冷却,得到成品。
与现有技术相比,本发明的优点是:
本发明用机械炒制鸡内金后色泽均匀、质地酥脆、发泡鼓起均匀,炒焦炭化比率极低,可溶性蛋白质含量显著提高,用热水回流提取工艺有效提取出鸡内金中蛋白质,在热水中用超声波提取出茯苓多糖的含量比常温提取的多,两者能够促进人体快速消化食物;海藻糖具有抗逆保鲜作用,能够防止淀粉老化和蛋白质变性、有效保护蛋白质分子的天然结构,使面包风味和质地保持不变;用椰子油代替黄油既增加面包风味和形成饱满多孔质地,又没有其缺点;用亚麻籽代替鸡蛋避免面包中胆固醇含量增加;丙烯酰胺在高温下不稳定所以采用高温短时烘烤来降低面包中丙烯酰胺含量;用酒酿滤出汁代替水能够明显改善面包品质,延缓了面包中细菌滋生从而延长保质期;添加香菇伞粉增加面团产气量,香菇中膳食纤维能形成稳定的网络结构,使面筋持气性增加,有益面包醒发和焙烤过程中CO2气体的保持;添加葡萄糖氧化酶和脂肪酶协同增效,脂肪酶能增筋和增白,增加面团过度发酵时稳定性,葡萄糖氧化酶能使面筋蛋白中硫氢基氧化成二硫键,增强面团网络结构,提高面团稳定性和耐揉性;成品面包表皮金黄、外形均整、色泽均匀、体积饱满、香味浓郁、口感松软、质地细腻均匀,添加多种具有降血压功效的原料使得面包营养保健价值更高,适合各类人士放心食用。
具体实施方式
一种番茄降压益消面包,是由下述重量(斤)的原料制成:
高筋面粉600、番茄40、无花果10、马铃薯20、裙带菜8、燕麦仁30、黑茶粉6、茯苓6、鸡内金6、亚麻籽20、香菇伞6、海藻糖40、椰子油30、谷朊粉18、活性干酵母6、酒酿汁适量。
一种所述的番茄降压益消面包制备方法,包括以下步骤:
(1)将新鲜的番茄去皮去蒂、无花果和马铃薯去皮、裙带菜去杂洗净,加入4倍水混合打浆,微波杀菌,冷却后加入料重0.1%粥化酶,在40℃下酶解1小时,灭酶后过滤,滤液冷冻干燥,得果粉;将燕麦仁用温水浸泡6小时后拣杂洗净,与黑茶粉混合小火炒至熟香,冷却后超细粉碎,得仁粉;
(2)将茯苓粉碎至40目,与45倍蒸馏水混合均匀,在60℃下用超声波提取20分钟,冷却后过滤,滤液喷雾干燥,得到茯苓多糖;
(3)将生品鸡内金与38倍砂混合送入滚筒式炒制机中,在炒制温度210℃、翻炒速度45r/min下炒制100秒后取出冷却,筛出鸡内金,粉碎至60目,倒入20倍蒸馏水,在温度80℃下回流提取2小时,冷却后过滤,滤液冷冻干燥,得到鸡内金蛋白;
(4)将亚麻籽送入锅中,小火不断翻炒至香味浓郁、色泽变深后出锅冷却,将鲜香菇水洗除杂后伞柄分离,香菇伞在50℃下低温烘干,与亚麻籽分别送入纳米超微粉碎机中粉碎后混合均匀,得到超微粉;
(5)将上述果粉、仁粉、茯苓多糖、鸡内金蛋白、超微粉与高筋面粉、海藻糖、谷朊粉、活性干酵母混合,加入20mg/kg葡萄糖氧化酶和50mg/kg脂肪酶,倒入已发酵36小时酒酿过滤后的酒汁,充分搅拌调制面团中面筋达到90%时加入椰子油和适量食盐,再搅拌至可拉成均匀薄膜,得到光滑面团;
(6)将上述面团室温下静置20分钟,在温度28℃、相对湿度80%醒发箱中醒发30分钟,均匀分割成小团,揉搓成光滑球形,在-20℃下速冻10小时,在温度34℃、相对湿度80%醒发箱中醒发100分钟;
(7)将上述二次醒发好的小面团取出,放置在刷上一层植物油的烤盘中,面团间隙1cm,烤箱温度设定为上火200℃、下火170℃,当烤箱上下火温度稳定后放入烤盘,烘烤12分钟,取出面包室温冷却,得到成品。
Claims (2)
1.一种番茄降压益消面包,其特征在于是由下述重量份的原料制成:
高筋面粉600-900、番茄40-60、无花果10-15、马铃薯20-30、裙带菜8-12、燕麦仁30-45、黑茶粉6-9、茯苓6-9、鸡内金6-9、亚麻籽20-30、香菇伞6-9、海藻糖40-60、椰子油30-45、谷朊粉18-27、活性干酵母6-9、酒酿汁适量。
2.一种如权利要求1所述的番茄降压益消面包制备方法,其特征在于包括以下步骤:
(1)将新鲜的番茄去皮去蒂、无花果和马铃薯去皮、裙带菜去杂洗净,加入4-5倍水混合打浆,微波杀菌,冷却后加入料重0.1-0.2%粥化酶,在40-50℃下酶解1-2小时,灭酶后过滤,滤液冷冻干燥,得果粉;将燕麦仁用温水浸泡6-7小时后拣杂洗净,与黑茶粉混合小火炒至熟香,冷却后超细粉碎,得仁粉;
(2)将茯苓粉碎至40-60目,与45-50倍蒸馏水混合均匀,在60-70℃下用超声波提取20-30分钟,冷却后过滤,滤液喷雾干燥,得到茯苓多糖;
(3)将生品鸡内金与38-42倍砂混合送入滚筒式炒制机中,在炒制温度210-215℃、翻炒速度45-50r/min下炒制100-120秒后取出冷却,筛出鸡内金,粉碎至60-80目,倒入20-24倍蒸馏水,在温度80-85℃下回流提取2-2.5小时,冷却后过滤,滤液冷冻干燥,得到鸡内金蛋白;
(4)将亚麻籽送入锅中,小火不断翻炒至香味浓郁、色泽变深后出锅冷却,将鲜香菇水洗除杂后伞柄分离,香菇伞在50-60℃下低温烘干,与亚麻籽分别送入纳米超微粉碎机中粉碎后混合均匀,得到超微粉;
(5)将上述果粉、仁粉、茯苓多糖、鸡内金蛋白、超微粉与高筋面粉、海藻糖、谷朊粉、活性干酵母混合,加入20-30mg/kg葡萄糖氧化酶和50-60mg/kg脂肪酶,倒入已发酵36小时酒酿过滤后的酒汁,充分搅拌调制面团中面筋达到90-95%时加入椰子油和适量食盐,再搅拌至可拉成均匀薄膜,得到光滑面团;
(6)将上述面团室温下静置20-25分钟,在温度28-32℃、相对湿度80-85%醒发箱中醒发30-40分钟,均匀分割成小团,揉搓成光滑球形,在-20±2℃下速冻10-12小时,在温度34-38℃、相对湿度80-85%醒发箱中醒发100-120分钟;
(7)将上述二次醒发好的小面团取出,放置在刷上一层植物油的烤盘中,面团间隙1-3cm,烤箱温度设定为上火200-220℃、下火170-190℃,当烤箱上下火温度稳定后放入烤盘,烘烤12-15分钟,取出面包室温冷却,得到成品。
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