CN105995730A - 一种猕猴桃生津润燥苦瓜片及其制备方法 - Google Patents
一种猕猴桃生津润燥苦瓜片及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种猕猴桃生津润燥苦瓜片及其制备方法,是由下列重量份原料制成:猕猴桃5‑6、爆米花2‑3、干红薯片5‑6、香瓜汁6‑7、麦冬1‑2、玉竹1‑2、生地黄1‑2、面粉150‑160、白糖15‑18、酵母3‑4、水苏糖4‑5、豆渣粉5‑6、脱色马铃薯膳食纤维5‑6、苦瓜100‑110、适量的食盐、辣椒粉、孜然粉、葡萄糖酸锌溶液、β‑环糊精、麦芽糊精、大豆油和水。本发明将果酱均匀涂抹在红薯片的表面并放入蒸笼内蒸,红薯片口感好,再加上爆米花的香味以及猕猴桃的口感,丰富多样;烘烤出来的馍片外形完整,薄厚均匀,呈金黄色,色泽均匀有光泽,无过焦,过白现象,口感松脆,弹韧性好,香脆可口。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种猕猴桃生津润燥苦瓜片及其制备方法。
背景技术
苦瓜营养丰富,抗坏血酸含量在瓜类蔬菜中最为突出 ,是一种理想的绿色食品,苦瓜能泄去心中烦热,排除体内毒素。苦瓜最好的吃法还是凉拌。凉拌能够很好地保留苦瓜中所含有的维生素。如果用清炒的方法,会使这些维生素在清炒的过程中大量丢失,而且清炒后油的含量比较高,人们食用后会摄入较多的油脂,不能起到清凉败火的作用。
苦瓜还具有很高的药用价值,中国古代医学家李时珍说:“苦瓜 ,苦寒无毒 ,降邪热 ,解劳乏 ,清心明目 ,益气壮阳。”说明苦瓜有健脾开胃,清 热去暑,明 目止痢,凉 血解毒的作用。近年来美国科学家发现苦瓜中含有某种生理活性的蛋白质,将这种蛋白质注入动物体内能驱使动物免疫细胞去消灭癌细胞。中国科学工作者还从苦瓜中分离出胰岛素23,具有明显的降血糖作用,为糖尿病患者理想的食品。
苦瓜在夏季苦瓜上市旺季将其加工成保健饮料,可供全年饮用。只要消除苦味,将会有更多人习惯饮用,受益于苦瓜的营养与药用价值。这类饮料有苦瓜蜜汁饮料、消暑饮料、速溶保健饮料、苦瓜与南瓜或大蒜、金桔等复合而成的保健饮料、苦瓜茶、苦瓜奶等。苦瓜泡菜一种用低浓度盐与新鲜苦瓜腌制而成的腌制品。苦瓜蜜饯、苦瓜果脯糖渍、糖煮而成。
现有的苦瓜食品太少,不能将苦瓜的营养作用和经济作用发挥的更换,现在将苦瓜应用在烤馍片休闲食品上,由于苦瓜苦味很大,很多人接受不了这种苦,因此需要将苦瓜的苦味降低,另外苦瓜切开时间长,容易被氧化,会影响馍片的感官品质。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种猕猴桃生津润燥苦瓜片及其制备方法。
本发明是通过以下技术方案实现的:
一种猕猴桃生津润燥苦瓜片,是由下列重量份原料制成:猕猴桃5-6、爆米花2-3、干红薯片5-6、香瓜汁6-7、麦冬1-2、玉竹1-2、生地黄1-2、面粉150-160、白糖15-18、酵母3-4、水苏糖4-5、豆渣粉5-6、脱色马铃薯膳食纤维5-6、苦瓜100-110、适量的食盐、辣椒粉、孜然粉、葡萄糖酸锌溶液、β-环糊精、麦芽糊精、大豆油和水。
所述的一种猕猴桃生津润燥苦瓜片的制备方法,包括以下步骤:(1)将麦冬、玉竹、生地黄混合加入3-4倍的水浸泡1-2h后捞出,再加入1-2倍的食盐放入锅内干炒至炒干,再倒入粉碎机内进行粉碎,最后进行超微粉碎得中药粉;
(2)将干红薯片放在香瓜汁内浸泡1-2小时后捞出,将爆米花捏碎与猕猴桃混合捣成果酱,将果酱均匀涂抹在红薯片的表面并放入蒸笼内蒸20-23分钟,再烘干磨成粉;
(3)将苦瓜洗净切片,加入适量的食盐腌渍15-20分钟,用手捏出水后放入清水中冲洗,捞出后再捏出水,再加入清水中冲洗,重复2-3次,再将苦瓜片放入PH为6.0-7.0、浓度为200mg/kg的葡萄糖酸锌溶液中,加热至90-95℃漂烫5-6分钟后捞出,加入2-3倍的水将苦瓜片打成浆,将β-环糊精和麦芽糊精按1:2的比例混合得脱苦剂,将60%的脱苦剂加入苦瓜浆中搅拌均匀,在60-65℃环境下静置20-30分钟,再将苦瓜浆进行喷雾干燥得苦瓜粉;
(4)将酵母用37℃温水活化后得酵母液,将苦瓜粉与面粉、白糖、5%的大豆油混合,再加入水苏糖、豆渣粉、脱色马铃薯膳食纤维和(1)(2)中所得物,再加入适量的水和酵母液,倒入和面机中和面10-15分钟,得表面光滑的面团;将面团放入恒温箱中发酵2h,发酵温度为34-36℃,相对湿度为70-80%,将发酵完成的面团分割成大小一致的馍胚,将馍胚放在醒发室内醒发20-30分钟,温度为34-36℃,相对湿度为70-80%,醒发完成后,将馍胚放入蒸笼内蒸40-45分钟,再凉制24h,切片,放入烤箱内烘烤10-12分钟,烘烤温度为220℃,再刷上大豆油,并撒上食盐、辣椒粉和孜然粉,将温度调至180℃继续烘烤15分钟,得烤馍片。
本发明的优点是:本发明将干红薯片放在香瓜汁内浸泡,将爆米花捏碎与猕猴桃混合捣成果酱,将果酱均匀涂抹在红薯片的表面并放入蒸笼内蒸,红薯片口感好,再加上爆米花的香味以及猕猴桃的口感,丰富多样,加入的中药具有润燥、清热、生津、止咳等功效;用盐腌渍苦瓜片并捏出水,再多次清洗,可以减少苦瓜的苦味,再加上用β-环糊精和麦芽糊精按1:2的比例混合制得的脱苦剂,可有效去除苦瓜的苦味,且不影响苦瓜的营养以及感官品质;将苦瓜片放入葡萄糖酸锌溶液中漂烫,可有效防止苦瓜被氧化;加入了水苏糖,可使面团保持水分,改变面团流变特性,且不影响食品风味;加入了豆渣粉,增加了蒸好的馍的弹性,减小硬度,改善馍片口感,加入脱色马铃薯膳食纤维,降低馍片的脂肪用量,同时不会明显影响馍片的感官质量;烘烤出来的馍片外形完整,薄厚均匀,呈金黄色,色泽均匀有光泽,无过焦,过白现象,口感松脆,弹韧性好,气孔细致均匀,香脆可口。
具体实施方式
一种猕猴桃生津润燥苦瓜片,是由下列重量份原料制成:猕猴桃5、爆米花2、干红薯片5、香瓜汁6、麦冬1、玉竹1、生地黄1、面粉150、白糖15、酵母3、水苏糖4、豆渣粉5、脱色马铃薯膳食纤维5、苦瓜100、适量的食盐、辣椒粉、孜然粉、葡萄糖酸锌溶液、β环糊精、麦芽糊精、大豆油和水。
所述的一种猕猴桃生津润燥苦瓜片的制备方法,包括以下步骤:(1)将麦冬、玉竹、生地黄混合加入3倍的水浸泡1h后捞出,再加入1倍的食盐放入锅内干炒至炒干,再倒入粉碎机内进行粉碎,最后进行超微粉碎得中药粉;
(2)将干红薯片放在香瓜汁内浸泡1小时后捞出,将爆米花捏碎与猕猴桃混合捣成果酱,将果酱均匀涂抹在红薯片的表面并放入蒸笼内蒸20分钟,再烘干磨成粉;
(3)将苦瓜洗净切片,加入适量的食盐腌渍15分钟,用手捏出水后放入清水中冲洗,捞出后再捏出水,再加入清水中冲洗,重复2次,再将苦瓜片放入PH为6.0、浓度为200mg/kg的葡萄糖酸锌溶液中,加热至90℃漂烫5分钟后捞出,加入2倍的水将苦瓜片打成浆,将β环糊精和麦芽糊精按1:2的比例混合得脱苦剂,将60%的脱苦剂加入苦瓜浆中搅拌均匀,在60℃环境下静置20分钟,再将苦瓜浆进行喷雾干燥得苦瓜粉;
(4)将酵母用37℃温水活化后得酵母液,将苦瓜粉与面粉、白糖、5%的大豆油混合,再加入水苏糖、豆渣粉、脱色马铃薯膳食纤维和(1)(2)中所得物,再加入适量的水和酵母液,倒入和面机中和面10分钟,得表面光滑的面团;将面团放入恒温箱中发酵2h,发酵温度为34℃,相对湿度为70%,将发酵完成的面团分割成大小一致的馍胚,将馍胚放在醒发室内醒发20分钟,温度为34℃,相对湿度为70%,醒发完成后,将馍胚放入蒸笼内蒸40分钟,再凉制24h,切片,放入烤箱内烘烤10分钟,烘烤温度为220℃,再刷上大豆油,并撒上食盐、辣椒粉和孜然粉,将温度调至180℃继续烘烤15分钟,得烤馍片。
Claims (2)
1.一种猕猴桃生津润燥苦瓜片,其特征在于是由下列重量份原料制成:猕猴桃5-6、爆米花2-3、干红薯片5-6、香瓜汁6-7、麦冬1-2、玉竹1-2、生地黄1-2、面粉150-160、白糖15-18、酵母3-4、水苏糖4-5、豆渣粉5-6、脱色马铃薯膳食纤维5-6、苦瓜100-110、适量的食盐、辣椒粉、孜然粉、葡萄糖酸锌溶液、β-环糊精、麦芽糊精、大豆油和水。
2.根据权利要求1所述的一种猕猴桃生津润燥苦瓜片的制备方法,其特征在于包括以下步骤:(1)将麦冬、玉竹、生地黄混合加入3-4倍的水浸泡1-2h后捞出,再加入1-2倍的食盐放入锅内干炒至炒干,再倒入粉碎机内进行粉碎,最后进行超微粉碎得中药粉;
(2)将干红薯片放在香瓜汁内浸泡1-2小时后捞出,将爆米花捏碎与猕猴桃混合捣成果酱,将果酱均匀涂抹在红薯片的表面并放入蒸笼内蒸20-23分钟,再烘干磨成粉;
(3)将苦瓜洗净切片,加入适量的食盐腌渍15-20分钟,用手捏出水后放入清水中冲洗,捞出后再捏出水,再加入清水中冲洗,重复2-3次,再将苦瓜片放入PH为6.0-7.0、浓度为200mg/kg的葡萄糖酸锌溶液中,加热至90-95℃漂烫5-6分钟后捞出,加入2-3倍的水将苦瓜片打成浆,将β-环糊精和麦芽糊精按1:2的比例混合得脱苦剂,将60%的脱苦剂加入苦瓜浆中搅拌均匀,在60-65℃环境下静置20-30分钟,再将苦瓜浆进行喷雾干燥得苦瓜粉;
(4)将酵母用37℃温水活化后得酵母液,将苦瓜粉与面粉、白糖、5%的大豆油混合,再加入水苏糖、豆渣粉、脱色马铃薯膳食纤维和(1)(2)中所得物,再加入适量的水和酵母液,倒入和面机中和面10-15分钟,得表面光滑的面团;将面团放入恒温箱中发酵2h,发酵温度为34-36℃,相对湿度为70-80%,将发酵完成的面团分割成大小一致的馍胚,将馍胚放在醒发室内醒发20-30分钟,温度为34-36℃,相对湿度为70-80%,醒发完成后,将馍胚放入蒸笼内蒸40-45分钟,再凉制24h,切片,放入烤箱内烘烤10-12分钟,烘烤温度为220℃,再刷上大豆油,并撒上食盐、辣椒粉和孜然粉,将温度调至180℃继续烘烤15分钟,得烤馍片。
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