CN106307477A - 一种罗汉果清热祛火青稞年糕及其制备方法 - Google Patents
一种罗汉果清热祛火青稞年糕及其制备方法 Download PDFInfo
- Publication number
- CN106307477A CN106307477A CN201610706094.3A CN201610706094A CN106307477A CN 106307477 A CN106307477 A CN 106307477A CN 201610706094 A CN201610706094 A CN 201610706094A CN 106307477 A CN106307477 A CN 106307477A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- fructus
- water
- clearing heat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 19
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 17
- 235000009566 rice Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims description 7
- 240000005979 Hordeum vulgare Species 0.000 title abstract description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 title abstract description 6
- 230000000694 effects Effects 0.000 title abstract description 6
- 244000185386 Thladiantha grosvenorii Species 0.000 title abstract 4
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 title abstract 4
- 230000001717 pathogenic effect Effects 0.000 title abstract 3
- 239000000843 powder Substances 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- 239000005720 sucrose Substances 0.000 claims abstract description 13
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 9
- 239000004382 Amylase Substances 0.000 claims abstract description 8
- 108010065511 Amylases Proteins 0.000 claims abstract description 8
- 102000013142 Amylases Human genes 0.000 claims abstract description 8
- 229920000294 Resistant starch Polymers 0.000 claims abstract description 8
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 8
- 235000019418 amylase Nutrition 0.000 claims abstract description 8
- 235000021254 resistant starch Nutrition 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 7
- 229930195729 fatty acid Natural products 0.000 claims abstract description 7
- 239000000194 fatty acid Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 210000000582 semen Anatomy 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 12
- 230000001603 reducing effect Effects 0.000 claims description 11
- 239000000839 emulsion Substances 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 230000007062 hydrolysis Effects 0.000 claims description 9
- 238000006460 hydrolysis reaction Methods 0.000 claims description 9
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 235000009392 Vitis Nutrition 0.000 claims description 6
- 241000219095 Vitis Species 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 229940088598 enzyme Drugs 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 241000209094 Oryza Species 0.000 claims 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 229920002472 Starch Polymers 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 3
- 235000013312 flour Nutrition 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 239000011812 mixed powder Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000000832 Ayote Nutrition 0.000 abstract 2
- 244000036905 Benincasa cerifera Species 0.000 abstract 2
- 235000011274 Benincasa cerifera Nutrition 0.000 abstract 2
- 240000006432 Carica papaya Species 0.000 abstract 2
- 235000009467 Carica papaya Nutrition 0.000 abstract 2
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 abstract 2
- 235000015136 pumpkin Nutrition 0.000 abstract 2
- 229960004793 sucrose Drugs 0.000 abstract 2
- 240000005250 Chrysanthemum indicum Species 0.000 abstract 1
- 235000018959 Chrysanthemum indicum Nutrition 0.000 abstract 1
- 244000061508 Eriobotrya japonica Species 0.000 abstract 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 abstract 1
- RXUWDKBZZLIASQ-UHFFFAOYSA-N Puerarin Natural products OCC1OC(Oc2c(O)cc(O)c3C(=O)C(=COc23)c4ccc(O)cc4)C(O)C(O)C1O RXUWDKBZZLIASQ-UHFFFAOYSA-N 0.000 abstract 1
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 1
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 1
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 1
- 239000008989 cinnamomi cortex Substances 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 229920000945 Amylopectin Polymers 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- CFWRDBDJAOHXSH-SECBINFHSA-N 2-azaniumylethyl [(2r)-2,3-diacetyloxypropyl] phosphate Chemical compound CC(=O)OC[C@@H](OC(C)=O)COP(O)(=O)OCCN CFWRDBDJAOHXSH-SECBINFHSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-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
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- 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
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明公开了一种罗汉果清热祛火青稞年糕,由以下重量份的原料组成:青稞130‑140、糯米60‑65、蔗糖5‑6、葛根粉9‑10、西葫芦6‑8、番木瓜5‑8、冬瓜8‑10、野菊花6‑7、桂皮粉0.6‑0.8、葡萄籽5‑7、罗汉果6‑8、玉竹7‑10、枇杷4‑6、蔗糖脂肪酸酯0.6‑0.8、淀粉酶适量、普鲁兰酶适量。本发明的面粉在制作过程中先将青稞和糯米进行处理得到抗性淀粉,可以减缓淀粉的老化回生,将混合粉料进行二次蒸熟,增强了粉料的粘性,可塑性好,得到的年糕质地均匀,保存时间长。添加的西葫芦、番木瓜、冬瓜等不仅富含丰富的膳食纤维等营养元素,还与添加的罗汉果、玉竹等一同具有清热祛火的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种罗汉果清热祛火青稞年糕及其制备方法。
背景技术
青稞是一种含高纤维、高维生素、高蛋白质、低糖、低脂肪的作物。其平均含有11.31%的蛋白质,蛋白质含量均高于小麦、水稻和玉米;青棵中所含有的人体必需的8种氨基酸含量,尤其是赖氨酸和色氨酸,也高于上述三种谷物。青稞具有独特的支链淀粉与直链淀粉的比例,其普遍含有90%左右的支链淀粉,甚至有培育出支链淀粉含量接近或达到100%的青稞新品种。青稞中的支链淀粉加热后呈弱碱性的凝胶黏液,有抑制胃酸过多的作用。青稞在其它谷类作物中含有较高量的膳食纤维,膳食纤维被誉为人体消化系统的“清道夫”,其具有清理肠道的功效。青稞还含有丰富的B族维生素和多种有益人体的矿物元素,对促进人体健康发育有积极的作用。青稞还含有降胆固醇作用的油酸、亚油酸、亚麻酸及健脑的卵磷脂、脑磷脂等。
年糕通常意义上是指将黏性较大的米或加入适量米粉而蒸成的糕。年糕在我国具有悠久的历史,是汉族的传统食物,更是农历春节的特色食品。据说早在宋代,每家百姓就有正月初一吃年糕的习俗,当年糕发展到了明、清朝两朝的时候,已成一种市面上常年供应的小吃,并且南北的年糕各具独特风味。由于年糕作为食品有美味、香甜、醇香的特性,更蕴含丰厚的历史文化气息,因此年糕同许多传统食品一样较早被产业化。现今,无论是在各种规模的农贸市场或超市中,都有年糕出没的身影。王玮琼的《青稞年糕工艺参数优化及其贮藏特性研究》一文中对于使用青稞生产年糕的生产工艺作了详细的介绍,但是在生产中出现了年糕容易老化回生,而且保存时间短等缺点。本发明在其生产工艺的基础上作了改进,以解决青稞年糕生产的缺点。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种罗汉果清热祛火青稞年糕及其制备方法。
本发明是通过以下技术方案实现的:
一种罗汉果清热祛火青稞年糕,由以下重量份的原料组成:青稞130-140、糯米60-65、蔗糖5-6、葛根粉9-10、西葫芦6-8、番木瓜5-8、冬瓜8-10、野菊花6-7、桂皮粉0.6-0.8、葡萄籽5-7、罗汉果6-8、玉竹7-10、枇杷4-6、蔗糖脂肪酸酯0.6-0.8、淀粉酶适量、普鲁兰酶适量。
所述的一种罗汉果清热祛火青稞年糕的制备方法,包括以下步骤:
(1)将青稞、糯米清洗干净后先在清水中浸泡3-4h,然后在压力为0.4-0.5Mpa,温度为110-115℃的条件下压热处理50-60min,自然冷却后在65-70℃的条件下烘干磨成粉后制成浓度为18%的乳液,然后加入2U/g的淀粉酶和0.8U/g的普鲁兰酶,在60℃的温度下5-6h后进行灭酶处理,干燥后得到抗性淀粉;
(2)将蔗糖脂肪酸酯与水按1:9的质量比混合,在75℃的水浴锅中加热至完全溶解,得到乳化液,备用;
(3)将西葫芦、番木瓜、冬瓜分别洗净去除皮和籽后加水磨浆,然后加入纤维素酶水解3-4h,过滤后得到混合水解液;
(4)将野菊花、葡萄籽、罗汉果、玉竹、枇杷加6-7倍水煎煮60-70min,过滤后将滤液浓缩,滤渣使用75%的乙醇溶液浸提后取浸提液,与浓缩后的滤液合并,得到中药浓缩液,备用;
(5)将抗性淀粉、蔗糖、乳化液、混合水解液、中药浓缩液、葛根粉、桂皮粉混合均匀后加入总质量60%的水搅拌均匀,然后送入沸水锅中蒸熟,取出冷却至55-60℃时再次放入锅中进行二次蒸熟,得到混合熟料;
(6)将混合熟料趁热送入年糕成型机中挤压成型,冷却切片后灭菌包装,即得所述青稞年糕。
本发明的优点是:本发明的面粉在制作过程中先将青稞和糯米进行压热处理,再通过淀粉酶和普鲁兰酶进行处理得到抗性淀粉,可以减缓淀粉的老化回生,将混合粉料进行二次蒸熟,增强了粉料的粘性,可塑性好,得到的年糕质地均匀,保存时间长。添加的西葫芦、番木瓜、冬瓜等不仅富含丰富的膳食纤维等营养元素,还与添加的罗汉果、玉竹等一同具有清热祛火的功效。
具体实施方式
一种罗汉果清热祛火青稞年糕,由以下重量份(kg)的原料组成:青稞130、糯米60、蔗糖5、葛根粉9、西葫芦6、番木瓜5、冬瓜8、野菊花6、桂皮粉0.6、葡萄籽5、罗汉果6、玉竹7、枇杷4、蔗糖脂肪酸酯0.6、淀粉酶适量、普鲁兰酶适量。
所述的一种罗汉果清热祛火青稞年糕的制备方法,包括以下步骤:
(1)将青稞、糯米清洗干净后先在清水中浸泡3h,然后在压力为0.4Mpa,温度为110℃的条件下压热处理50min,自然冷却后在65℃的条件下烘干磨成粉后制成浓度为18%的乳液,然后加入2U/g的淀粉酶和0.8U/g的普鲁兰酶,在60℃的温度下5h后进行灭酶处理,干燥后得到抗性淀粉;
(2)将蔗糖脂肪酸酯与水按1:9的质量比混合,在75℃的水浴锅中加热至完全溶解,得到乳化液,备用;
(3)将西葫芦、番木瓜、冬瓜分别洗净去除皮和籽后加水磨浆,然后加入纤维素酶水解3h,过滤后得到混合水解液;
(4)将野菊花、葡萄籽、罗汉果、玉竹、枇杷加6倍水煎煮60min,过滤后将滤液浓缩,滤渣使用75%的乙醇溶液浸提后取浸提液,与浓缩后的滤液合并,得到中药浓缩液,备用;
(5)将抗性淀粉、蔗糖、乳化液、混合水解液、中药浓缩液、葛根粉、桂皮粉混合均匀后加入总质量60%的水搅拌均匀,然后送入沸水锅中蒸熟,取出冷却至55℃时再次放入锅中进行二次蒸熟,得到混合熟料;
(6)将混合熟料趁热送入年糕成型机中挤压成型,冷却切片后灭菌包装,即得所述青稞年糕。
Claims (2)
1.一种罗汉果清热祛火青稞年糕,其特征在于,由以下重量份的原料组成:青稞130-140、糯米60-65、蔗糖5-6、葛根粉9-10、西葫芦6-8、番木瓜5-8、冬瓜8-10、野菊花6-7、桂皮粉0.6-0.8、葡萄籽5-7、罗汉果6-8、玉竹7-10、枇杷4-6、蔗糖脂肪酸酯0.6-0.8、淀粉酶适量、普鲁兰酶适量。
2.根据权利要求1所述的一种罗汉果清热祛火青稞年糕的制备方法,其特征在于,包括以下步骤:
(1)将青稞、糯米清洗干净后先在清水中浸泡3-4h,然后在压力为0.4-0.5Mpa,温度为110-115℃的条件下压热处理50-60min,自然冷却后在65-70℃的条件下烘干磨成粉后制成浓度为18%的乳液,然后加入2U/g的淀粉酶和0.8U/g的普鲁兰酶,在60℃的温度下5-6h后进行灭酶处理,干燥后得到抗性淀粉;
(2)将蔗糖脂肪酸酯与水按1:9的质量比混合,在75℃的水浴锅中加热至完全溶解,得到乳化液,备用;
(3)将西葫芦、番木瓜、冬瓜分别洗净去除皮和籽后加水磨浆,然后加入纤维素酶水解3-4h,过滤后得到混合水解液;
(4)将野菊花、葡萄籽、罗汉果、玉竹、枇杷加6-7倍水煎煮60-70min,过滤后将滤液浓缩,滤渣使用75%的乙醇溶液浸提后取浸提液,与浓缩后的滤液合并,得到中药浓缩液,备用;
(5)将抗性淀粉、蔗糖、乳化液、混合水解液、中药浓缩液、葛根粉、桂皮粉混合均匀后加入总质量60%的水搅拌均匀,然后送入沸水锅中蒸熟,取出冷却至55-60℃时再次放入锅中进行二次蒸熟,得到混合熟料;
(6)将混合熟料趁热送入年糕成型机中挤压成型,冷却切片后灭菌包装,即得所述青稞年糕。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610706094.3A CN106307477A (zh) | 2016-08-23 | 2016-08-23 | 一种罗汉果清热祛火青稞年糕及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610706094.3A CN106307477A (zh) | 2016-08-23 | 2016-08-23 | 一种罗汉果清热祛火青稞年糕及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106307477A true CN106307477A (zh) | 2017-01-11 |
Family
ID=57741599
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610706094.3A Pending CN106307477A (zh) | 2016-08-23 | 2016-08-23 | 一种罗汉果清热祛火青稞年糕及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106307477A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114431701A (zh) * | 2022-02-28 | 2022-05-06 | 广东美的厨房电器制造有限公司 | 面粉的处理方法、装置、可读存储介质和烹饪设备 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1545915A (zh) * | 2003-12-10 | 2004-11-17 | 周作良 | 薯米饼 |
CN101449809A (zh) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | 保鲜年糕及其制取工艺 |
CN103250965A (zh) * | 2013-04-11 | 2013-08-21 | 李月素 | 一种党参菊花降脂保健年糕及其制备方法 |
CN105851831A (zh) * | 2016-06-27 | 2016-08-17 | 方加盛 | 一种富含维生素ad的抗性面粉及其制备方法 |
-
2016
- 2016-08-23 CN CN201610706094.3A patent/CN106307477A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1545915A (zh) * | 2003-12-10 | 2004-11-17 | 周作良 | 薯米饼 |
CN101449809A (zh) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | 保鲜年糕及其制取工艺 |
CN103250965A (zh) * | 2013-04-11 | 2013-08-21 | 李月素 | 一种党参菊花降脂保健年糕及其制备方法 |
CN105851831A (zh) * | 2016-06-27 | 2016-08-17 | 方加盛 | 一种富含维生素ad的抗性面粉及其制备方法 |
Non-Patent Citations (1)
Title |
---|
王玮琼: "青稞年糕工艺参数优化及其贮藏特性研究", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114431701A (zh) * | 2022-02-28 | 2022-05-06 | 广东美的厨房电器制造有限公司 | 面粉的处理方法、装置、可读存储介质和烹饪设备 |
CN114431701B (zh) * | 2022-02-28 | 2023-06-02 | 广东美的厨房电器制造有限公司 | 面粉的处理方法、装置、可读存储介质和烹饪设备 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103931913B (zh) | 一种黑鱼配方饲料及其制备方法 | |
CN102224960B (zh) | 一种油莎豆饮料及其制备方法 | |
CN104026451A (zh) | 一种鱼香糯米酱及其制备方法 | |
CN104054908A (zh) | 一种提高免疫力的鹅饲料及其制备方法 | |
CN104605130A (zh) | 石莲花油茶酥的制作方法 | |
CN104286084A (zh) | 一种鲢鱼花甲肉馅面包卷及其制备方法 | |
CN104472616A (zh) | 一种香芋蜂蜜面包及其制备方法 | |
CN106307477A (zh) | 一种罗汉果清热祛火青稞年糕及其制备方法 | |
CN103393005B (zh) | 一种香茶柿融糕 | |
CN105266124A (zh) | 一种甜菜根复合调味液的制作方法 | |
CN104971295B (zh) | 一种中药组合物及其在制备羊栖菜莲子营养酒中的应用 | |
CN106136076A (zh) | 一种绿茶味木香健胃青稞年糕及其制备方法 | |
CN106307076A (zh) | 一种五味子双黄益气补血青稞年糕及其制备方法 | |
CN106307077A (zh) | 一种香菇芸豆营养青稞年糕及其制备方法 | |
CN106234989A (zh) | 一种紫米虾皮高钙青稞年糕及其制备方法 | |
CN106307075A (zh) | 一种桂圆益气健脾青稞年糕及其制备方法 | |
CN105876646A (zh) | 一种发酵型虾仁海鲜菇酱及其制备方法 | |
CN105942460A (zh) | 一种发酵型双莓海鲜菇酱及其制备方法 | |
CN106261670A (zh) | 一种山茶花甘蓝青稞年糕及其制备方法 | |
CN106261671A (zh) | 一种杭白菊清热青稞年糕及其制备方法 | |
CN108913449A (zh) | 石斛阳荷保健酒的加工方法 | |
CN106307084A (zh) | 一种益精补肾青稞年糕及其制备方法 | |
CN105918878A (zh) | 一种发酵型清凉开胃海鲜菇酱及其制备方法 | |
CN106360340A (zh) | 一种咖啡味补肾强筋青稞年糕及其制备方法 | |
CN105851153A (zh) | 一种诺丽果饼干 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170111 |