CN106578926A - 一种补肾利肝的墨子酥及其制作工艺 - Google Patents
一种补肾利肝的墨子酥及其制作工艺 Download PDFInfo
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Abstract
本发明公开了一种补肾利肝的墨子酥,原料按重量份计为:黑芝麻酱20~45份、熟粉35~75份、自制糖粉2~10份、葡萄糖粉0.5~5份、植物油2~25份、盐0.2~5份、黑豆粉1~10份、枸杞粉1~6份和抗氧化物质2~15份,同时公开了一种补肾利肝的墨子酥的制作工艺,具体步骤为:(1)原料制作;(2)原料混合;(3)成型包装。本发明在传统墨子酥工艺的技术上添加了多种具有补肾利肝作用的原料,同时采用天然的抗氧化物质,来延长墨子酥的保质期,防止出现哈变,保证了墨子酥的口感的同时,提高了营养保健功效。
Description
技术领域
本发明涉及一种食品及其制作工艺,具体涉及一种补肾利肝的墨子酥及其制作工艺。
背景技术
墨子酥为一种汉族传统的糕点,起源于清末,因成品色泽乌黑,油润细腻,香甜浓郁,形如古墨而得名,传统的制作原料只是简单的黑芝麻、麻油和白糖等原料,制成墨子酥偏甜,功效单一,由于制作原料的特点,容易出现哈败味,为了克服这种食物变质的问题,人们通常采用添加合成的抗氧化剂来抑制食物的氧化变质,但是这种合成的抗氧化添加剂具有安全隐患,并且传统的墨子酥里面主要为黑芝麻,口感单一,功能效果不明显,适用食用的人群范围较小,并且食用时容易出现松散洒落,食用起来不方便,对此我们需要从食物的原料和包装上进行改良,提高墨子酥的包裹性和紧密型,同时为了迎合现代人对养生保健的重视,需要调整墨子酥的原料,增加墨子酥的保健功效,扩大墨子酥的食用人群。
黑豆,具有高蛋白、低热量的特性,外皮黑,含有多种丰富的矿物质和微量元素,中医认为,其味甘、性平、无毒,有解表清热、养血平肝、补肾壮阴、补虚黑发之功效。李时珍曰:“黑豆入肾功多,故能治水、消胀、下气、治风热而活血解毒。” 现代人工作压力大,易出现体虚乏力的状况,要想增强活力和精力,按照祖国医学的理论,补肾很重要,黑豆就是一种有效的补肾品,根据中医理论,豆乃肾之谷,黑色属水,水走肾,所以肾虚的人食用黑豆是有益处的,并且黑豆含有丰富的维生素和花青素,提高了保健功效。
枸杞,枸杞是名贵的药材和滋补品,中医很早就有“枸杞养生”的说法。《本草纲目》记载:“枸杞甘平而润,补肾生精,养肝,明目安神,令人长寿。”枸杞含有多糖、微量元素和维生素等营养成分,具有免疫调节、抗衰老、抗肿瘤、抗疲劳、抗辐射、调节血脂、降血糖和补肾利肝等功效。
葛根粉,含有葛根素、大豆黄酮苷、花生素等营养成分,还有蛋白质、氨基酸、糖、和人体必需的铁、钙、铜、硒等矿物质,是老少皆宜的名贵滋补品,有"千年人参"之美誉,既有药用价值,又有营养保健之功效。葛根粉具有清热解暑、祛痰止咳、降血糖和健脾胃等功效。
马蹄粉,马蹄粉中含大量的淀粉、蛋白质、多种维生素和矿物质钙、磷、铁等,除此,还含有一种不耐热的抗菌成分荸荠英,对金黄色葡萄球菌、大肠杆菌、绿脓杆菌等有抑制作用。马蹄粉具有抗癌、抗菌、利肠通便和清肺化痰等功效,并且马蹄粉的物理特性可以增加食物原料之间的聚集力,改善口感。
发明内容
本发明针对上述技术问题,提供了一种补肾利肝的墨子酥及其制作工艺,改善了传统墨子酥的口感,提高了营养保健功效,延长了食物的保质期,方便食用。
本发明的技术解决方案是:
提出了一种补肾利肝的墨子酥,原料按重量份计为:黑芝麻酱20~45份、熟粉35~75份、自制糖粉2~10份、葡萄糖粉0.5~5份、植物油2~25份、盐0.2~5份 、黑豆粉1~10份、枸杞粉1~6份和抗氧化物质2~15份,所述自制糖粉为木糖醇。
所述熟粉为糯米粉、葛根粉和马蹄粉的混合物,所述糯米粉的百分含量为35~65%,所述葛根粉的百分含量为20~50%,所述马蹄粉的百分含量为5~15%。
所述植物油为葵花籽油、玉米油、橄榄油或茶籽油中的一种或多种。
所述抗氧化物质为速溶茶粉、超微茶粉、葡萄籽提取物或维生素C的一种或多种。
所述速溶茶粉为绿茶速溶茶粉、红茶速溶茶粉、黄茶速溶茶粉、白茶速溶茶粉、青茶速溶茶粉和黑茶速溶茶粉,所述超微茶粉为绿茶超微茶粉、红茶超微茶粉、黄茶超微茶粉、白茶超微茶粉、青茶超微茶粉和黑茶超微茶粉。
同时提出了一种补肾利肝的墨子酥的制作工艺,其具体制作步骤如下:
(1)原料制备:将黑芝麻洗干净,炒干后进行粉碎,粉碎的粒度为20~100目,制成黑芝麻酱;将糯米粉、葛根粉和马蹄粉分别熟化后按比例混合制成熟粉;将黑豆熟化后进行粉碎,制成粒度为20~100目的黑豆粉;将枸杞冷冻干燥后粉碎成粒度为20~80目的枸杞粉;
(2)原料混合:将制成的黑芝麻酱、熟粉、自制糖粉、葡萄糖粉、植物油、盐、黑豆粉、枸杞粉和抗氧化物质按比例混合搅拌,制成酥坯;
(3)成型包装:将所述酥坯均匀地平摊在模具内,压紧擀平,切割成一定大小形状的墨子酥块,将制成的墨子酥的外围包裹上糯米纸,利用金属探测仪进行金属成分检测,检测合格后进行包装入库。
进一步,步骤(1)中所述的熟粉中糯米粉的百分含量为35~65%,葛根粉的百分含量为20~50%,马蹄粉的百分含量为5~15%。
进一步,步骤(2)中所述酥坯各原料按重量份计,黑芝麻酱20~45份、熟粉35~75份、自制糖粉2~10份、葡萄糖粉0.5~5份、植物油2~25份、盐0.2~5份 、黑豆粉1~10份、枸杞粉1~6份和抗氧化物质2~15份,所述植物油为葵花籽油、玉米油、橄榄油或茶籽油中的一种或多种,所述抗氧化物质为速溶茶粉、超微茶粉、葡萄籽提取物或维生素C的一种或多种。
进一步,所述速溶茶粉为绿茶速溶茶粉、红茶速溶茶粉、黄茶速溶茶粉、白茶速溶茶粉、青茶速溶茶粉和黑茶速溶茶粉,所述超微茶粉为绿茶超微茶粉、红茶超微茶粉、黄茶超微茶粉、白茶超微茶粉、青茶超微茶粉和黑茶超微茶粉。
本发明的有益效果如下:
(1)本发明的采用了糯米粉、葛根粉和马蹄粉熟化后按比例混合制成的熟粉增大了墨子酥产品之间粘性,便于墨子酥包裹和食用,防止墨子酥的屑渣掉落,造成食物损失浪费和造成污染,同时这种熟粉的添加优化了墨子酥的口感;
(2)本发明中采用的木糖醇降低了墨子酥的甜度,便于小孩、老人和糖尿病患者食用,扩大了墨子酥的食用人群;
(3)本发明采用了具有抗氧化效果的植物油和天然抗氧化植物提取物作为抗氧化剂,防止食物出现哈败变质,不仅延长了食物的保质期,而且提高了食品的安全性和口感,丰富了食品的味道;
(4)本发明采用了黑豆粉和枸杞粉,不仅改善了墨子酥的口感,增加了墨子酥中的功能营养成分,使得墨子酥具有补肾利肝的作用,提高了墨子酥的保健功效,增大了墨子酥的食用价值。
具体实施方式
实施例1:
(1)原料制备:将黑芝麻洗干净,炒干后进行粉碎,粉碎的粒度为100目,制成黑芝麻酱;将糯米粉、葛根粉和马蹄粉分别炒熟后按糯米粉60%、葛根粉30%、马蹄粉10%比例混合制成熟粉;将黑豆通过积压膨化熟化后进行粉碎,制成粒度为80目的黑豆粉;将枸杞冷冻干燥后粉碎成粒度为60目的枸杞粉;
(2)原料混合:将步骤(1)中制成的黑芝麻酱、熟粉、黑豆粉、枸杞粉和绿茶速溶茶粉、木糖醇、葡萄糖粉、葵花籽油、盐,按黑芝麻酱40份、熟粉55份、黑豆粉5份、枸杞粉2份和绿茶速溶茶粉3份、木糖醇5份、葡萄糖粉1份、葵花籽油8份、盐0.5份混合搅拌,制成酥坯;
(3)成型包装:将步骤(2)中制成的酥坯均匀地平摊在模具内,压紧擀平,切割成4cm×4cm的方形墨子酥块,将制成的墨子酥的外围包裹上糯米纸,利用金属探测仪进行金属成分检测,检测合格后进行包装入库。
制成的墨子酥色泽乌黑,带有绿茶香味,口感上松软有嚼劲,甜度适中,含有绿茶味道,便于食用,延长了墨子酥的保质期,墨子酥内含有多种有利于补肾利肝的营养成分。
实施例2:
(1)原料制备:将黑芝麻洗干净,炒干后进行粉碎,粉碎的粒度为80目,制成黑芝麻酱;将糯米粉、葛根粉和马蹄粉分别炒熟后按糯米粉45%、葛根粉40%、马蹄粉15%比例混合制成熟粉;将黑豆通过积压膨化熟化后进行粉碎,制成粒度为40目的黑豆粉;将枸杞冷冻干燥后粉碎成粒度为20目的枸杞粉;
(2)原料混合:将步骤(1)中制成的黑芝麻酱、熟粉、黑豆粉、枸杞粉和红茶超微茶粉、木糖醇、葡萄糖粉、葵花籽油、盐,按黑芝麻酱30份、熟粉65份、黑豆粉10份、枸杞粉6份和红茶超微茶粉10份、木糖醇10份、葡萄糖粉0.5份、茶籽油20份、盐2份混合搅拌,制成酥坯;
(3)成型包装:将步骤(2)中制成的酥坯均匀地平摊在模具内,压紧擀平,切割成直径为5cm的圆形墨子酥块,将制成的墨子酥的外围包裹上糯米纸,利用金属探测仪进行金属成分检测,检测合格后进行包装入库。
制成的墨子酥色泽较乌黑,带有红茶香味,口感上松软有嚼劲,甜度适中,含有红茶味道,便于食用,延长了墨子酥的保质期,墨子酥内含有多种有利于补肾利肝的营养成分。
实施例3:
(1)原料制备:将黑芝麻洗干净,炒干后进行粉碎,粉碎的粒度为50目,制成黑芝麻酱;将糯米粉、葛根粉和马蹄粉分别炒熟后按糯米粉35%、葛根粉50%、马蹄粉15%比例混合制成熟粉;将黑豆通过烘炒熟化后进行粉碎,制成粒度为20目的黑豆粉;将枸杞冷冻干燥后粉碎成粒度为40目的枸杞粉;
(2)原料混合:将步骤(1)中制成的黑芝麻酱、熟粉、黑豆粉、枸杞粉和葡萄籽提取物、木糖醇、葡萄糖粉、葵花籽油、盐,按黑芝麻酱45份、熟粉45份、黑豆粉10份、枸杞粉2份和葡萄籽提取物12份、木糖醇3份、葡萄糖粉5份、橄榄油15份、盐2份混合搅拌,制成酥坯;
(3)成型包装:将步骤(2)中制成的酥坯均匀地平摊在模具内,压紧擀平,切割成4cm×5cm的长方形墨子酥块,将制成的墨子酥的外围包裹上糯米纸,利用金属探测仪进行金属成分检测,检测合格后进行包装入库。
制成的墨子酥色泽乌黑,口感上松软有嚼劲,较甜,便于食用,延长了墨子酥的保质期,墨子酥内含有多种有利于补肾利肝的营养成分。
Claims (9)
1.一种补肾利肝的墨子酥,其特征在于:原料按重量份计为:黑芝麻酱20~45份、熟粉35~75份、自制糖粉2~10份、葡萄糖粉0.5~5份、植物油2~25份、盐0.2~5份 、黑豆粉1~10份、枸杞粉1~6份和抗氧化物质2~15份,所述自制糖粉为木糖醇。
2.根据权利要求1所述的一种补肾利肝的墨子酥,其特征在于:所述熟粉为糯米粉、葛根粉和马蹄粉的混合物,所述糯米粉的百分含量为35~65%,所述葛根粉的百分含量为20~50%,所述马蹄粉的百分含量为5~15%。
3.根据权利要求1所述的一种补肾利肝的墨子酥,其特征在于:所述植物油为葵花籽油、玉米油、橄榄油或茶籽油中的一种或多种。
4.根据权利要求1所述的一种补肾利肝的墨子酥,其特征在于:所述抗氧化物质为速溶茶粉、超微茶粉、葡萄籽提取物或维生素C的一种或多种。
5.根据权利要求4所述的一种补肾利肝的墨子酥,其特征在于:所述速溶茶粉为绿茶速溶茶粉、红茶速溶茶粉、黄茶速溶茶粉、白茶速溶茶粉、青茶速溶茶粉和黑茶速溶茶粉,所述超微茶粉为绿茶超微茶粉、红茶超微茶粉、黄茶超微茶粉、白茶超微茶粉、青茶超微茶粉和黑茶超微茶粉。
6.根据权利要求1所述的一种补肾利肝的墨子酥的制作工艺,其特征在于:包括以下步骤:
(1)原料制备:将黑芝麻洗干净,炒干后进行粉碎,粉碎的粒度为20~100目,制成黑芝麻酱;将糯米粉、葛根粉和马蹄粉分别熟化后按比例混合制成熟粉;将黑豆熟化后进行粉碎,制成粒度为20~100目的黑豆粉;将枸杞冷冻干燥后粉碎成粒度为20~80目的枸杞粉;
(2)原料混合:将制成的黑芝麻酱、熟粉、自制糖粉、葡萄糖粉、植物油、盐、黑豆粉、枸杞粉和抗氧化物质按比例混合搅拌,制成酥坯;
(3)成型包装:将所述酥坯均匀地平摊在模具内,压紧擀平,切割成一定大小形状的墨子酥块,将制成的墨子酥的外围包裹上糯米纸,利用金属探测仪进行金属成分检测,检测合格后进行包装入库。
7.根据权利要求6所述的一种补肾利肝的墨子酥的制作工艺,其特征在于:步骤(1)中所述的熟粉中糯米粉的百分含量为35~65%,葛根粉的百分含量为20~50%,马蹄粉的百分含量为5~15%。
8.根据权利要求6所述的一种补肾利肝的墨子酥的制作工艺,其特征在于:步骤(2)中所述酥坯各原料按重量份计,黑芝麻酱20~45份、熟粉35~75份、自制糖粉2~10份、葡萄糖粉0.5~5份、植物油2~25份、盐0.2~5份 、黑豆粉1~10份、枸杞粉1~6份和抗氧化物质2~15份,所述植物油为葵花籽油、玉米油、橄榄油或茶籽油中的一种或多种,所述抗氧化物质为速溶茶粉、超微茶粉、葡萄籽提取物或维生素C的一种或多种。
9.根据权利要求8所述的一种补肾利肝的墨子酥的制作工艺,其特征在于:所述速溶茶粉为绿茶速溶茶粉、红茶速溶茶粉、黄茶速溶茶粉、白茶速溶茶粉、青茶速溶茶粉和黑茶速溶茶粉,所述超微茶粉为绿茶超微茶粉、红茶超微茶粉、黄茶超微茶粉、白茶超微茶粉、青茶超微茶粉和黑茶超微茶粉。
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