CN106578301A - 一种不含蔗糖的食补养生果仁酥 - Google Patents
一种不含蔗糖的食补养生果仁酥 Download PDFInfo
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- CN106578301A CN106578301A CN201611121860.6A CN201611121860A CN106578301A CN 106578301 A CN106578301 A CN 106578301A CN 201611121860 A CN201611121860 A CN 201611121860A CN 106578301 A CN106578301 A CN 106578301A
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- cane sugar
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- diet therapy
- nut crisp
- therapy health
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- 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
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- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
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- 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
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- A23G3/38—Sucrose-free products
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- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明将罗汉果甜、赤藓糖醇、木糖醇、麦芽糖醇这些甜味剂和枸杞提取液结合形成复合甜味来替代蔗糖的甜味,在保持果仁酥口感和甜味不受影响的前提下避免了以前配方中蔗糖过量摄入对人体健康造成的影响,同时配方中加入葛根、薏苡仁、山药、茯苓、菊花、百合这些“药食两用”的原料提取液起到对身体的食疗养生作用,以及将上述原料混合后相互协同和互补来满足大多人群需要的一种不含蔗糖的食补养生果仁酥。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种不含蔗糖的食补养生果仁酥。
背景技术
传统的果仁酥产品都含有大量蔗糖,因为是通过利用蔗糖所产生的特定反应能使果仁酥食品显得更加美味可口。但是,蔗糖是高热值的碳水化合物,过量摄取会引起肥胖、动脉硬化、高血压、糖尿病以及龋齿等疾病。
但是,甜味是人类出生后首先接受和追寻的味道,喜欢吃甜食是人的一种本能反应。从某种意义上来说,如果让人们随意性地摄入甜食,会令人们感到快乐、增加食欲并带来丰富的味觉感受,如果完全拒绝甜食,人们就会感到心情不爽、烦躁不安。完全杜绝吃糖是一件困难的事,那么在日常生活中,如何从食补养生角度出发,研制一种不含蔗糖,能减少人们对果仁酥产品中糖份的摄入,同时又能添加一些“药食两用”原料起到养生作用的一种不含蔗糖的食补养生果仁酥具有重要意义。
发明内容
针对上述问题,本发明要解决的技术问题是将罗汉果甜、赤藓糖醇、木糖醇、麦芽糖醇这些甜味剂和枸杞提取液结合形成的复合甜味来替代蔗糖的甜味,在保持果仁酥口感和口味的前提下降低对人体健康的影响,并且利用一些对人体具有调理作用的“药食两用”原料制作成一种果仁酥食品,具体说是发明一种不含蔗糖的食补养生果仁酥。
为实现上述目的,本发明采取以下技术方案:
一种不含蔗糖的食补养生果仁酥,由下列原料按重量份数组成:
优选为:
上述原料都是常规原料,上述本发明的原料用量是经过发明人的大量试验总结得出,各组分用量在上述重量份范围内都可保证实现发明目的。
所述一种不含蔗糖的食补养生果仁酥的制作工艺如下:
(1)原料制备:花生经过烘烤、脱皮、破瓣、筛选后备用;芝麻经过清洗、筛选并烤熟;葛根、薏苡仁、枸杞子、山药、茯苓、百合、菊花经过筛选、洗净、晾干后分别制取提取液待用。
(2)混料:熬糖锅内放入木糖醇、赤癣糖醇、罗汉果甜、麦芽糖醇、麦芽糖浆、葛根提取液、薏苡仁提取液、枸杞子提取液、山药提取液、茯苓提取液、百合提取液、菊花提取液,搅拌均匀。
(3)熬制:熬制时应注意进行搅拌,以免发生糊锅现象,等到混合物溶液形成膏状,颜色淡黄,能拔细丝时即挪离炉火,混合物溶液温度根据冬夏等季节的气温不同而调整,冬季约146℃,夏季约152℃。
(5)拌料:熬糖锅挪离炉火后,立即向锅内倒入花生、芝麻,快速搅拌,使原料之间混合均匀。
(6)压片、切块:采用机器压片、切块。
(7)冷却、包装:待产品凉透后,包装为成品。
本发明所用原料的作用如下:
花生含有维生素E和一定量的锌,能增强记忆,抗老化,延缓脑功能衰退,滋润皮肤。花生含有的维生素C有降低胆固醇的作用,有助于防治动脉硬化、高血压和冠心病。花生还有扶正补虚、悦脾和胃、润肺化痰、滋养调气、利水消肿、止血生乳、清咽止疟的作用。《本草纲目》载:“花生悦脾和胃润肺化痰、滋养补气、清咽止痒”。《药性考》载:“食用花生养胃醒脾,滑肠润燥”。
芝麻可提供人体所需维生素E、维生素B1、钙质;《神农本草经》称芝麻“气味甘平无毒,主伤中虚赢,补五內,益气力,长肌肉,填脑髓”。
麦芽糖浆又称麦芽糖饴或饴糖,《本草经疏》中说饴糖“甘入脾,而米麦皆养脾胃之物,故主补虚乏”;《长沙药解》中说饴糖“补脾精,化胃气,生津,养血,缓里急,止腹痛”。
茯苓含茯苓多糖、蛋白质、氨基酸等营养元素。食用茯苓,有补五劳七伤、善安心神、通利小便、生津、和中益气的功效;《神农本草经》称茯苓“久服安魂养神,不饥延年”。
山药:富含维生素及钙、磷、钾等矿物质和人体必需氨基酸;《药性论》说山药:“补五劳七伤,去冷风,止腰痛,镇心神,补心气不足,患人体虚羸,加而用之”。《神农本草经》谓之“主健中补虚、除寒热邪气、补中益气力、长肌肉、久服耳目聪明”
菊花:味辛,甘,苦;性微寒;归肺、肝经。
薏苡仁:《本草纲目》记载薏苡仁能“健脾益胃,补肺清热,去风胜湿。”桂林地区有首民谣这样唱道:“薏米胜过灵芝草,药用营养价值高,常吃可以延年寿,返老还童立功劳”。
百合除含有钙、磷、铁、维生素B等营养素外,百合还有安心定神、养五脏、温肺止咳之功效。
葛根内含葛根素、大豆黄酮苷,还有蛋白质、氨基酸和人体必需的铁、钙、铜、硒等矿物质,葛根对四氧嘧啶性高血糖有明显降糖作用,可改善糖耐量,对肾上腺素性高血糖也有降糖作用,并有开胃下食、利大小便、去烦热、解酒、醒酒之功效;《神农本草经》称葛根“味甘,平。主治消渴,身大热,呕吐,诸痺,起阴气,解诸毒”。
枸杞子中总糖含量达39.5%,还原糖含量也较高,约占枸杞干果总量的1/3,枸杞所含糖以醛基糖为主,糖醛酸的含量也相对较高,枸杞子中除含有具有生理活性作用的枸杞多糖外,还含有木糖、葡萄糖、果糖、蔗糖及枸杞低聚四糖等多种单糖、低聚糖。研究结果表明:枸杞多糖可以清除过量的自由基,降低褐色素含量,起到延缓衰老的作用,并对降低血糖具有一定的作用。
罗汉果甜是一种不影响正常人血糖含量且安全的甜味剂,罗汉果甜中含有的赤藓糖醇具有抗龋作用,不被人口腔中变形链球菌利用,同时还对口腔病原细菌有抑制作用,因此能起到护齿作用,具有抗龋齿性;罗汉果甜对羟基自由基和超氧阴离子自由基均有一定的清除作用,并随着罗汉果甜提取物浓度的增加,清除效果逐渐增强,呈一定的剂量效应关系;罗汉果甜的延缓致癌作用与甜叶菊苷相同或较之更强,显示其具有抗促癌作用,因此罗汉果甜还可以作为防癌剂。
赤藓糖醇具有不易被酶降解,不参与糖代谢,不导致血糖变化的特点,适合糖尿病患者保健食品的应用;代替蔗糖制成低能量值的保健食品,适合肥胖人群、高血压病人及心血管病人食用;食用后在肠道中的代谢特点,适合肠胃功能不调人群。
木糖醇是人体糖类代谢的中间体,在体内缺少胰岛素影响糖代谢情况下,无需胰岛素促进,木糖醇也能透过细胞膜,被组织吸收利用,供细胞以营养和能量,且不会引起血糖值升高,消除糖尿病人服用后的三多症状(多食、多饮、多尿),是最适合糖尿病患者食用的营养性的食糖代替品。木糖醇能促进肝糖元合成,血糖不会上升,对肝病患者有改善肝功能和抗脂肪肝的作用,治疗乙型迁延性肝炎,乙型慢性肝炎及肝硬化有明显疗效,是肝炎并发症病人的理想辅助药物。
麦芽糖醇的甜度为蔗糖的85%~95%。具有耐热性、耐酸性、保湿性和非发酵性等特点。在体内不被消化吸收,热值仅为蔗糖的5%,不使血糖升高,不增加胆固醇,并可防龋齿。
本发明的有益效果是:本发明将罗汉果甜、赤藓糖醇、木糖醇、麦芽糖醇这些甜味剂和枸杞提取液结合形成复合甜味来替代蔗糖的甜味,在保持果仁酥口感和甜味不受影响的前提下避免了以前配方中蔗糖过量摄入对人体健康造成的影响,同时配方中加入葛根、薏苡仁、山药、茯苓、菊花、百合这些“药食两用”的原料提取液起到对人们身体的食补养生作用,以及将上述原料混合后相互协同和互补来满足大多人群需要的一种不含蔗糖的食补养生果仁酥。
具体实施方式
下面通过实施例对本发明做进一步详细说明,但本发明的实施方式不仅限于此。
实施例一:
(1)按照重量份取下列组分:
(2)原料处理:花生烤熟后经过半粒脱皮机,将熟花生脱皮并破瓣后再经过筛选出无霉变且大小均匀的花生仁待用;芝麻经过清洗、筛选并烤熟后待用;葛根、薏苡仁、枸杞子、山药、茯苓、百合、菊花经过筛选、洗净、晾干后采用煎煮法分别制取提取液。
(3)混料:熬糖锅内放入木糖醇、赤癣糖醇、罗汉果甜、麦芽糖醇、麦芽糖浆、葛根提取液、薏苡仁提取液、枸杞子提取液、山药提取液、茯苓提取液、百合提取液、菊花提取液,搅拌均匀。
(4)熬制:熬制时应注意进行搅拌,以免发生糊锅现象,等到混合物溶液形成膏状,颜色淡黄,能拔细丝时即挪离炉火,此时混合物溶液温度148℃。
(5)拌料:熬糖锅挪离炉火后,立即向锅内倒入花生、芝麻,快速搅拌,使原料之间混合均匀。
(6)压片、切块:采用机器压片、切块。
(7)冷却、包装:待产品凉透后,包装为成品。
Claims (2)
1.一种不含蔗糖的食补养生果仁酥,其特征在于,由下列原料按重量份数组成:
2.根据权利要求1所述的一种不含蔗糖的食补养生果仁酥,其特征在于,按重量份数由下列原料组成:
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