CN106035953A - 一种魔芋葡甘聚糖解酒水信玄饼及其制备方法 - Google Patents
一种魔芋葡甘聚糖解酒水信玄饼及其制备方法 Download PDFInfo
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Classifications
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- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
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- 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
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Abstract
本发明涉及一种魔芋葡甘聚糖解酒水信玄饼及其制备方法。魔芋葡甘聚糖解酒水信玄饼的制备方法包括混配、溶胶煮胶、密封、杀菌、添加辅料。本发明的解酒水信玄饼以具有解酒功效的魔芋葡甘聚糖、番茄为主要原料，配以天然调味料进行调味调色，制成的魔芋葡甘聚糖解酒水信玄饼，口感柔和、果香宜人。本发明的魔芋葡甘聚糖解酒水信玄饼具有醒酒提神的功效，并且制作工艺简单，原料均为天然的，不添加任何防腐剂，绿色健康，价格低廉，既可当甜品、菜肴，也可经过包装制作成小零食，销售形式多样。魔芋中具有天然抗菌素，采用高压杀菌技术可以起到保鲜防腐作用，产品保质期长。
Description
技术领域 本发明涉及一种食品及其制备方法，具体涉及一种魔芋葡甘聚糖解酒水信玄饼及其制备方法。
背景技术 信玄饼是日本的一种传统小吃，是用糯米粉做成软年糕后沾上黄豆粉吃的。最近一家日本点心店用琼脂代替糯米粉，制作出了像水晶球一样透明的“水信玄饼”，受到广大消费者的喜爱。传入中国后，受到各消费群体的欢迎，而随着国内经济的发展，国内也出现饮酒频繁化、饮酒人群年轻化、工作应酬经常化，饮酒人群的人口数量增长速度加快，目前国内饮酒人群已经超过5亿，这些酒民中有近四成的人群属于常酒民（一周饮酒超过两次的人群），在自身健康意识加强的今天，人们对酒精的危害越来越关注，健康饮酒时人人追求的，对解酒产品的渴求极高。魔芋葡甘聚糖是可溶性膳食纤维具有解酒作用，缓解解酒精吸收，保护肠胃粘膜，促进乙醇代谢，降低血液乙醇浓度作用。番茄可缓解酒后头晕、烦躁等醉酒症状，并能通过升高肝和胃组织的乙醇脱氢酶活性，促进乙醇代谢，降低血清乙醇浓度，从而起到解酒作用。因此研制一种由魔芋复合番茄制成的水信玄饼，成本低廉、风味独特、具有解酒保健作用，既可当甜品、菜肴，也可经过包装制作成小零食，销售形式多样，渠道广泛，受到消费者喜爱又能满足消费者解酒需求，具有很大的市场经济前景。
申请号为93110561.7的发明专利，“魔芋饼干制作法”，介绍 了一种将魔芋加入饼干中的魔芋饼干制作法。它既能达到发挥魔芋的食疗作用,又可使人们乐于接受。其技术关键是在50～60℃时将魔芋精粉以1～5∶100(重量比,下同)的比例和水充分溶解后制成糊精,然后再将魔芋糊精以1∶1的比例和面粉混合均匀(其间加入精菜油等),按照制作饼干的常规工艺制成饼干。但本产品含有面粉，脂肪，而且热量高。
申请号为201510278628.2的发明专利“一种魔芋饼干及其制作方法”，介绍了一种魔芋饼干及其制作方法，该魔芋饼干的配方按重量份计,面粉1000份,魔芋粉90份、豆粉70份、糖粉290份、黄油90份、泡打粉12.5份、盐12.5份、鸡蛋液62.5份,经加工制成的魔芋饼干色泽金黄、口感酥脆、并具有魔芋香味。但该产品热量较高，不适合减肥人群，且原料复杂，非纯天然。
申请号为201410566716.8的发明专利 “一种魔芋苏打饼干”,介绍了一种魔芋苏打饼干,所述的苏打饼干包括以下组分及其重量份：魔芋胶6-8；面粉70-90；玉米淀粉10-20；壳聚糖0.1-1；鸡蛋清10-20；木糖醇5-20；调料0.1-1；高活性酵母1-30；食用小苏打0.1-0.6；鲜牛奶液5-8。还公开了一种魔芋苏打饼干的生产工艺,步骤如下：取鸡蛋清,鲜牛奶搅匀；取魔芋胶,木糖醇,高活性酵母混匀；取壳聚糖、面粉,食用小苏打,混匀,取玉米淀粉一起混匀；取小葱,食用糖；各步骤备用物混匀；将的备用物做成各种形状和大小放入烤盘烘烤10分钟,退火,即为魔芋苏打饼干。但该发明不具有解酒的功效。
发明内容 本发明的目的是提供一种魔芋葡甘聚糖解酒水信玄饼及其制备方法。利用魔芋葡甘聚糖的凝胶作用和番茄的天然风味，制成一种天然的、成本低廉、绿色、健康、营养全面、既可当甜品、菜肴，也可经过包装制成小零食，销售形式多样、渠道广泛、适合大众消费的解酒水信玄饼及其制备方法。
本发明的一种解酒水信玄饼的制备方法，其特征在于操作步骤如下：
（1）混配：按重量份，取魔芋葡甘聚糖1.6份、葛根粉0.4份、卡拉胶0.8份，混匀并过50目筛，得固体原料；
（2）溶胶煮胶：取2.8份固体原料，加入10份的番茄汁，再加入80份40~50℃的热水和25份蔗糖，搅拌15min后，静置2h，然后加热至80~90℃，加入柠檬酸钾0.2份，搅拌均匀,过滤后成为热溶胶，罐装；所述番茄汁为多级破碎脱籽后取汁而成；
（3）密封、杀菌：将步骤（2）灌装后的热溶胶，趁热密封并杀菌；然后放置在不高于10℃的条件下凝冻；
（4）添加辅料：食用前裹以黄豆粉，红糖水、或罗汉果甜素、或L-苹果酸，即为魔芋葡甘聚糖解酒保健水信玄饼。
本发明的优点及有益之处：
本发明的一种魔芋葡甘聚糖解酒水信玄饼的制备方法，以具有解酒功效的魔芋葡甘聚糖、番茄为主要原料，配以天然调味料（罗汉果甜素、L-苹果酸、花青素等）进行调味调色，制成的魔芋葡甘聚糖解酒水信玄饼，口感柔和、果香宜人，并有醒酒提神的功效。经常食用，还能减缓衰老，美容瘦身，预防便秘、防癌抗癌和防治糖尿病，对高血脂、心血管疾病也有辅助疗效作用。本发明的魔芋葡甘聚糖解酒水信玄饼，其原料均为天然的，绿色健康，价格低廉，制作工艺简单，对环境无公害，还具有保健，解酒醒神等优点。
本发明的魔芋葡甘聚糖解酒水信玄饼，既可当甜品、菜肴，也可经过包装制作成小零食，销售形式多样，渠道广泛。利用魔芋中具有天然抗菌素的特点，延长贮藏时间，起到保鲜防腐保鲜作用。采用高压杀菌技术延长产品保质期，不添加任何防腐剂，对产品的营养成分及感官品质没有影响。
本发明的魔芋葡甘聚糖解酒水信玄饼与市售魔芋饼干对比结果如表1所示
表1 解酒水信玄饼与市魔芋饼干的对比结果
具体实施例 为了充分公开本发明的魔芋葡甘聚糖解酒水信玄饼及其制备方法，下面结合实施例加以说明。
实施例：一种魔芋葡甘聚糖解酒水信玄饼的制备方法
一种魔芋葡甘聚糖解酒水信玄饼的制备方法，包括以下步骤：
（1）混配：取魔芋葡甘聚糖1.6g、葛根粉0.4g、卡拉胶0.8g，混匀并过50目筛，得固体原料；
（2）溶胶煮胶：取2.8g固体原料，加入10g番茄汁，再加入80g 40~50℃的热水和25g蔗糖，搅拌15min后，静置2h，然后加热至80~90℃，加入柠檬酸钾0.2g，搅拌均匀,过滤后成为热溶胶，罐装；
（3）密封、杀菌：将步骤（2）灌装后的热溶胶，趁热密封并杀菌；然后放置在10℃的条件下凝冻；
（4）添加辅料：食用前裹以黄豆粉，红糖水，即为魔芋葡甘聚糖解酒水信玄饼。
以上所述仅为本发明的较佳实施例，凡依本发明申请专利范围所做的均等变化与修饰，皆应属本发明的涵盖范围。
Claims (4)
1.一种解酒水信玄饼的制备方法，其特征在于操作步骤如下：
（1）混合：按重量份，取魔芋葡甘聚糖1.6份、葛根粉0.4份、卡拉胶0.8份，混匀并过50目筛，得固体原料；
（2）溶胶煮胶：取2.8份固体原料，加入10份番茄汁，再加入80份40~50℃的热水和25份蔗糖，搅拌15min后，静置2h，然后加热至80~90℃，加入柠檬酸钾0.2g，搅拌均匀,过滤后成为热溶胶，罐装；所述番茄汁为多级破碎脱籽后取汁而成；
（3）密封、杀菌：将步骤（2）灌装后的热溶胶，趁热密封并杀菌；然后放置在不高于10℃的条件下凝冻；
（4）食用前裹以黄豆粉，红糖水，即为解酒保健水信玄饼。
2.根据权利要求1所述的一种解酒水信玄饼的制备方法，其特征在于所述混合：取魔芋葡甘聚糖1.6g、葛根粉0.4g、卡拉胶0.8g，混匀并过50目筛。
3.根据权利要求1所述的一种解酒水信玄饼的制备方法，其特征在于所述溶胶煮胶：取2.8份固体原料，加入10份番茄汁，再加入80份40~50℃的热水和25份蔗糖，搅拌15min后，静置2h，然后加热至80~90℃，加入柠檬酸钾0.2g，搅拌均匀,过滤后成为热溶胶，罐装。
4.由权利要求1-3所述的任一方法制备的解酒水信玄饼。
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