CN106690075A - 一种抗癌无糖葵花籽绿豆糕及其制备方法 - Google Patents
一种抗癌无糖葵花籽绿豆糕及其制备方法 Download PDFInfo
- Publication number
- CN106690075A CN106690075A CN201611153297.0A CN201611153297A CN106690075A CN 106690075 A CN106690075 A CN 106690075A CN 201611153297 A CN201611153297 A CN 201611153297A CN 106690075 A CN106690075 A CN 106690075A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- sweet
- anticancer
- bean cake
- 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.)
- Withdrawn
Links
- 230000001093 anti-cancer Effects 0.000 title claims abstract description 15
- 235000020238 sunflower seed Nutrition 0.000 title claims abstract description 15
- 244000013123 dwarf bean Species 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000843 powder Substances 0.000 claims abstract description 42
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 22
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 235000019082 Osmanthus Nutrition 0.000 claims abstract description 13
- 241000333181 Osmanthus Species 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 10
- 240000000716 Durio zibethinus Species 0.000 claims abstract description 7
- 235000006025 Durio zibethinus Nutrition 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 7
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 7
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 7
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 7
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 7
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 7
- 235000021014 blueberries Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 239000002245 particle Substances 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 235000020334 white tea Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 240000004922 Vigna radiata Species 0.000 claims description 24
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 24
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 24
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 21
- 244000242564 Osmanthus fragrans Species 0.000 claims description 16
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 16
- 239000012535 impurity Substances 0.000 claims description 9
- 235000013616 tea Nutrition 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims description 8
- 235000009508 confectionery Nutrition 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 8
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims description 8
- 239000004382 Amylase Substances 0.000 claims description 7
- 108010065511 Amylases Proteins 0.000 claims description 7
- 102000013142 Amylases Human genes 0.000 claims description 7
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 7
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 7
- 235000019418 amylase Nutrition 0.000 claims description 7
- 235000021278 navy bean Nutrition 0.000 claims description 7
- 241001105098 Angelica keiskei Species 0.000 claims description 6
- 241001668545 Pascopyrum Species 0.000 claims description 6
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 229910052709 silver Inorganic materials 0.000 claims description 6
- 239000004332 silver Substances 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 235000013527 bean curd Nutrition 0.000 claims description 3
- 235000019658 bitter taste Nutrition 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000006835 compression Effects 0.000 claims description 3
- 238000007906 compression Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000007667 floating Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000003306 harvesting Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 3
- 229930006000 Sucrose Natural products 0.000 abstract description 10
- 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 abstract description 10
- 239000005720 sucrose Substances 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 4
- 235000003599 food sweetener Nutrition 0.000 abstract description 4
- 239000003765 sweetening agent Substances 0.000 abstract description 4
- 208000008589 Obesity Diseases 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 235000020824 obesity Nutrition 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 235000009815 Momordica Nutrition 0.000 abstract 2
- 241000218984 Momordica Species 0.000 abstract 2
- 229930182470 glycoside Natural products 0.000 abstract 2
- 150000002338 glycosides Chemical class 0.000 abstract 2
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract 1
- 240000002853 Nelumbo nucifera Species 0.000 abstract 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 230000000259 anti-tumor effect Effects 0.000 abstract 1
- 206010012601 diabetes mellitus Diseases 0.000 abstract 1
- 235000021331 green beans Nutrition 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 235000021332 kidney beans Nutrition 0.000 abstract 1
- 208000026435 phlegm Diseases 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 7
- 239000008107 starch Substances 0.000 description 7
- 235000019698 starch Nutrition 0.000 description 7
- 241001122767 Theaceae Species 0.000 description 6
- 238000000034 method Methods 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 206010018473 Glycosuria Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 description 1
- 125000003599 L-arabinosyl group Chemical group C1([C@H](O)[C@@H](O)[C@@H](O)CO1)* 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000000675 anti-caries Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Classifications
-
- 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
- Confectionery (AREA)
Abstract
本发明公开了一种抗癌无糖葵花籽绿豆糕,是由下述重量份的原料制成:绿豆70‑100、白芸豆40‑60、葵花籽仁10‑15、白茶粉2‑3、糯米粉10‑15、蓝莓4‑6、银条菜2‑3、明日叶1‑2、榴莲4‑6、糖桂花6‑9、小麦苗粉4‑6、罗汉果甜1‑2、植物油12‑18、耐高温α-淀粉酶适量;本发明采用甜度为蔗糖300倍的罗汉果甜作为甜味剂,其热量为零,具有清热润肺、镇咳化痰、润肠通便、不影响血糖、预防龋齿等优点,能满足患有糖尿病、肥胖病和高脂血症等人群的需要,将葵花籽仁增香处理后粉碎成小颗粒,添加到绿豆糕中,更加香脆可口,适宜各类人群放心食用,更具有抗癌抑瘤等保健功效。
Description
技术领域
本发明涉及保健食品技术领域,尤其涉及一种抗癌无糖葵花籽绿豆糕及其制备方法。
背景技术
绿豆糕是我国著名的特色糕点之一,其形状规范整齐、色泽浅黄、口感松软细腻、组织细润紧密、口味清香、绵软不粘牙,经常食用可以降血压、清火解暑、健胃生津,但现有的绿豆糕中主要采用蔗糖作为甜味剂,食用过多容易造成肥胖、高血糖、胰岛素分泌失调等病症。
中国发明专利公开号CN104012880A提供了一种L-阿拉伯糖功能绿豆糕的制作方法,其中L-阿拉伯糖是一种低热量的甜味剂,能够有选择地影响小肠中消化蔗糖的蔗糖酶,从而抑制蔗糖的吸收,在蔗糖中按比例加入4%能够使人体抑制约100%蔗糖的吸收,而其甜度仅为蔗糖的50%左右,为了达到相同的甜度效果,在绿豆糕中添加大量白砂糖,不但增加了成本,更严重影响绿豆糕的口感。为此本发明提供一种无蔗糖、高甜度、低热量的营养保健绿豆糕及其生产工艺。
发明内容
本发明是为了弥补现有技术的不足,提供一种抗癌无糖葵花籽绿豆糕及其制备方法。
本发明是通过以下技术方案实现的:
一种抗癌无糖葵花籽绿豆糕,是由下述重量份的原料制成:
绿豆70-100、白芸豆40-60、葵花籽仁10-15、白茶粉2-3、糯米粉10-15、蓝莓4-6、银条菜2-3、明日叶1-2、榴莲4-6、糖桂花6-9、小麦苗粉4-6、罗汉果甜1-2、植物油12-18、耐高温α-淀粉酶适量;
所述糖桂花是由桂花、食盐和水苏糖按质量比为50:1:20-25的比例制成。
一种抗癌无糖葵花籽绿豆糕制备方法,包括以下步骤:
(1)选取无沙砾、无虫眼的新鲜饱满绿豆和白芸豆,清水洗净后送入锅中,小火不断翻炒8-12分钟,立即倒入冷水使豆皮破裂,再大火煮沸2-3分钟使皮肉完全分离,捞出脱皮豆粒,在微波功率400-500W下干燥2-3分钟,再粉碎至60-80目,得到豆粉;
(2)将白茶粉用4-6倍沸水冲泡,保温20-30分钟后滤出茶末,得到茶汁,将新鲜葵花籽仁拣去杂质后洗净,晾干后与茶汁一起入锅,小火不断翻炒至干,取出冷却,粉碎成粒径为2-4mm的颗粒,得到坚果粒;
(3)将新鲜的蓝莓去蒂洗净、银条菜和明日叶去杂洗净、榴莲去壳去核,加入6-8倍清水打浆,小火煮沸8-10分钟,冷却后加入料重0.1-0.2%果浆酶,在30-35℃下酶解60-70分钟,灭酶后过滤,滤液冷冻干燥后得到果粉;
(4)将新鲜采摘的桂花除去花梗等杂质,与食盐混合均匀进行腌制,4-5小时后用干净纱布将腌好的桂花包裹,在清水中漂洗去除桂花中的盐分和苦味,再用清水浸泡8-10小时,取出用纯净水重复漂洗3-4次,沥干桂花中的水分,与水苏糖混合均匀,送入干净无水无油的容器里,压紧后浇上一大勺高度白酒,密封后在温度1-4℃下冷藏12-15天即可取出,得到糖桂花;
(5)向上述豆粉中添加60-80U/g的耐高温α-淀粉酶,添加前淀粉酶先用8-10倍的2-3%糖液溶解,在34-38℃下活化50-60分钟,将物料送入水分调质器中,室温喷水或蒸汽调整使物料水分为15-19%,再送入双螺杆挤压膨化机中,挤压机前端、中端和末端温度分别为55-65℃、95-105℃、130-140℃,螺杆转速为160-180r/min、喂料转速为20-30r/min,得到的棒状半成品微波干燥至含水量为6-7%,粉碎至80-100目,得到膨化豆粉;
(6)将上述膨化豆粉、坚果粒、果粉与糯米粉、小麦苗粉、罗汉果甜混合均匀,加入植物油和用少量水稀释的糖桂花,充分搅拌均匀,得到的糕粉填入模具中,压实抹平后出模,得到糕坯,送入烘箱,在温度100-120℃下烘烤10-15分钟,取出冷却至常温,灭菌包装,得到成品。
与现有技术相比,本发明的优点是:
本发明将绿豆和白芸豆热炒后冷浸,简单迅速地脱皮,采用挤压膨化—耐高温α-淀粉酶协同处理能够显著提高豆粉中的淀粉消化利用率,其中挤压膨化工艺使淀粉迅速发生糊化和降解、部分蛋白质裂解,水溶性膳食纤维含量提高,膨化豆粉呈现疏松多孔的结构,能够与植物油更加紧密的结合,而耐高温α-淀粉酶对糊化的淀粉具有强烈作用,更加高效地降解淀粉,产生大量的糊精和还原糖,这些小分子物质容易被人体消化吸收,并且使得成品绿豆糕口感更加绵软细腻、风味更加浓郁,能够预防潮解、避免反糖、消除粘牙现象,采用适宜的螺杆转速使剪切和摩擦产热作用能显著破坏淀粉颗粒的紧密结构,有助于耐高温α-淀粉酶产生作用,并且豆粉中水分蒸发加快,有利于气泡的生成,使豆粉呈现出疏松多孔结构,较低的机筒温度在保证豆粉熟化的同时提高淀粉酶的活性,温度过高会使豆粉组分间发生复合作用,阻碍淀粉等大分子物质的降解,淀粉酶也会过早的失活。采用水苏糖腌制糖桂花,水苏糖甜度为蔗糖的22%,无任何不良口感,对人体胃肠道内的双歧杆菌、乳酸杆菌等有益菌群具有明显的增殖作用,能迅速改善人体消化道内环境,并且不被消化酶水解、代谢不依赖胰岛素、不会增加血糖浓度,采用甜度为蔗糖300倍的罗汉果甜作为甜味剂,其热量为零,具有清热润肺、镇咳化痰、润肠通便、不影响血糖、预防龋齿等优点,能满足患有糖尿病、肥胖病和高脂血症等人群的需要,将葵花籽仁增香处理后粉碎成小颗粒,添加到绿豆糕中,更加香脆可口,适宜各类人群放心食用,更具有抗癌抑瘤等保健功效。
具体实施方式
一种抗癌无糖葵花籽绿豆糕,是由下述重量(斤)的原料制成:
绿豆70、白芸豆40、葵花籽仁10、白茶粉2、糯米粉10、蓝莓4、银条菜2、明日叶1、榴莲4、糖桂花6、小麦苗粉4、罗汉果甜1、植物油12、耐高温α-淀粉酶适量;
所述糖桂花是由桂花、食盐和水苏糖按质量比为50:1:20的比例制成。
一种抗癌无糖葵花籽绿豆糕制备方法,包括以下步骤:
(1)选取无沙砾、无虫眼的新鲜饱满绿豆和白芸豆,清水洗净后送入锅中,小火不断翻炒8分钟,立即倒入冷水使豆皮破裂,再大火煮沸2分钟使皮肉完全分离,捞出脱皮豆粒,在微波功率400W下干燥2分钟,再粉碎至60目,得到豆粉;
(2)将白茶粉用4倍沸水冲泡,保温20分钟后滤出茶末,得到茶汁,将新鲜葵花籽仁拣去杂质后洗净,晾干后与茶汁一起入锅,小火不断翻炒至干,取出冷却,粉碎成粒径为2mm的颗粒,得到坚果粒;
(3)将新鲜的蓝莓去蒂洗净、银条菜和明日叶去杂洗净、榴莲去壳去核,加入6倍清水打浆,小火煮沸8分钟,冷却后加入料重0.1%果浆酶,在30℃下酶解60分钟,灭酶后过滤,滤液冷冻干燥后得到果粉;
(4)将新鲜采摘的桂花除去花梗等杂质,与食盐混合均匀进行腌制,4小时后用干净纱布将腌好的桂花包裹,在清水中漂洗去除桂花中的盐分和苦味,再用清水浸泡8小时,取出用纯净水重复漂洗3次,沥干桂花中的水分,与水苏糖混合均匀,送入干净无水无油的容器里,压紧后浇上一大勺高度白酒,密封后在温度1℃下冷藏12天即可取出,得到糖桂花;
(5)向上述豆粉中添加60U/g的耐高温α-淀粉酶,添加前淀粉酶先用8倍的2%糖液溶解,在34℃下活化50分钟,将物料送入水分调质器中,室温喷水或蒸汽调整使物料水分为15%,再送入双螺杆挤压膨化机中,挤压机前端、中端和末端温度分别为55℃、95℃、130℃,螺杆转速为160r/min、喂料转速为20r/min,得到的棒状半成品微波干燥至含水量为6%,粉碎至80目,得到膨化豆粉;
(6)将上述膨化豆粉、坚果粒、果粉与糯米粉、小麦苗粉、罗汉果甜混合均匀,加入植物油和用少量水稀释的糖桂花,充分搅拌均匀,得到的糕粉填入模具中,压实抹平后出模,得到糕坯,送入烘箱,在温度100℃下烘烤10分钟,取出冷却至常温,灭菌包装,得到成品。
Claims (2)
1.一种抗癌无糖葵花籽绿豆糕,其特征在于是由下述重量份的原料制成:
绿豆70-100、白芸豆40-60、葵花籽仁10-15、白茶粉2-3、糯米粉10-15、蓝莓4-6、银条菜2-3、明日叶1-2、榴莲4-6、糖桂花6-9、小麦苗粉4-6、罗汉果甜1-2、植物油12-18、耐高温α-淀粉酶适量;
所述糖桂花是由桂花、食盐和水苏糖按质量比为50:1:20-25的比例制成。
2.一种如权利要求1所述的抗癌无糖葵花籽绿豆糕制备方法,其特征在于包括以下步骤:
(1)选取无沙砾、无虫眼的新鲜饱满绿豆和白芸豆,清水洗净后送入锅中,小火不断翻炒8-12分钟,立即倒入冷水使豆皮破裂,再大火煮沸2-3分钟使皮肉完全分离,捞出脱皮豆粒,在微波功率400-500W下干燥2-3分钟,再粉碎至60-80目,得到豆粉;
(2)将白茶粉用4-6倍沸水冲泡,保温20-30分钟后滤出茶末,得到茶汁,将新鲜葵花籽仁拣去杂质后洗净,晾干后与茶汁一起入锅,小火不断翻炒至干,取出冷却,粉碎成粒径为2-4mm的颗粒,得到坚果粒;
(3)将新鲜的蓝莓去蒂洗净、银条菜和明日叶去杂洗净、榴莲去壳去核,加入6-8倍清水打浆,小火煮沸8-10分钟,冷却后加入料重0.1-0.2%果浆酶,在30-35℃下酶解60-70分钟,灭酶后过滤,滤液冷冻干燥后得到果粉;
(4)将新鲜采摘的桂花除去花梗等杂质,与食盐混合均匀进行腌制,4-5小时后用干净纱布将腌好的桂花包裹,在清水中漂洗去除桂花中的盐分和苦味,再用清水浸泡8-10小时,取出用纯净水重复漂洗3-4次,沥干桂花中的水分,与水苏糖混合均匀,送入干净无水无油的容器里,压紧后浇上一大勺高度白酒,密封后在温度1-4℃下冷藏12-15天即可取出,得到糖桂花;
(5)向上述豆粉中添加60-80U/g的耐高温α-淀粉酶,添加前淀粉酶先用8-10倍的2-3%糖液溶解,在34-38℃下活化50-60分钟,将物料送入水分调质器中,室温喷水或蒸汽调整使物料水分为15-19%,再送入双螺杆挤压膨化机中,挤压机前端、中端和末端温度分别为55-65℃、95-105℃、130-140℃,螺杆转速为160-180r/min、喂料转速为20-30r/min,得到的棒状半成品微波干燥至含水量为6-7%,粉碎至80-100目,得到膨化豆粉;
(6)将上述膨化豆粉、坚果粒、果粉与糯米粉、小麦苗粉、罗汉果甜混合均匀,加入植物油和用少量水稀释的糖桂花,充分搅拌均匀,得到的糕粉填入模具中,压实抹平后出模,得到糕坯,送入烘箱,在温度100-120℃下烘烤10-15分钟,取出冷却至常温,灭菌包装,得到成品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201611153297.0A CN106690075A (zh) | 2016-12-14 | 2016-12-14 | 一种抗癌无糖葵花籽绿豆糕及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201611153297.0A CN106690075A (zh) | 2016-12-14 | 2016-12-14 | 一种抗癌无糖葵花籽绿豆糕及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106690075A true CN106690075A (zh) | 2017-05-24 |
Family
ID=58937121
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201611153297.0A Withdrawn CN106690075A (zh) | 2016-12-14 | 2016-12-14 | 一种抗癌无糖葵花籽绿豆糕及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106690075A (zh) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107333835A (zh) * | 2017-08-09 | 2017-11-10 | 合肥徽徽逗食品有限公司 | 一种柚子芝麻油炸烘烤杏仁糕点的制备方法 |
CN107805652A (zh) * | 2017-09-26 | 2018-03-16 | 中国农业科学院作物科学研究所 | 一种具有抗癌活性的绿豆多肽的制备方法及应用 |
CN107897257A (zh) * | 2017-11-07 | 2018-04-13 | 安徽鸿泰食品有限公司 | 一种抗病毒绿豆糕 |
CN109924427A (zh) * | 2019-04-23 | 2019-06-25 | 浙江农林大学暨阳学院 | 一种微波真空膨化绿豆脆饼的生产方法 |
WO2021103025A1 (zh) * | 2019-11-30 | 2021-06-03 | 陈博浩 | 一种榴莲绿豆糕 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106172657A (zh) * | 2016-08-03 | 2016-12-07 | 当涂县瑞龙果树种植专业合作社 | 一种养阴润肠板栗绿豆糕及其制备方法 |
-
2016
- 2016-12-14 CN CN201611153297.0A patent/CN106690075A/zh not_active Withdrawn
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106172657A (zh) * | 2016-08-03 | 2016-12-07 | 当涂县瑞龙果树种植专业合作社 | 一种养阴润肠板栗绿豆糕及其制备方法 |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107333835A (zh) * | 2017-08-09 | 2017-11-10 | 合肥徽徽逗食品有限公司 | 一种柚子芝麻油炸烘烤杏仁糕点的制备方法 |
CN107805652A (zh) * | 2017-09-26 | 2018-03-16 | 中国农业科学院作物科学研究所 | 一种具有抗癌活性的绿豆多肽的制备方法及应用 |
CN107897257A (zh) * | 2017-11-07 | 2018-04-13 | 安徽鸿泰食品有限公司 | 一种抗病毒绿豆糕 |
CN109924427A (zh) * | 2019-04-23 | 2019-06-25 | 浙江农林大学暨阳学院 | 一种微波真空膨化绿豆脆饼的生产方法 |
WO2021103025A1 (zh) * | 2019-11-30 | 2021-06-03 | 陈博浩 | 一种榴莲绿豆糕 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN106690075A (zh) | 一种抗癌无糖葵花籽绿豆糕及其制备方法 | |
CN103039840B (zh) | 一种调节脾胃虚弱的保健米糕及其制备方法 | |
CN106798248A (zh) | 一种无糖减肥兰香子绿豆糕及其制备方法 | |
CN106615557A (zh) | 一种美容养颜无糖绿豆糕及其制备方法 | |
CN104381561A (zh) | 一种糖渍竹笋营养脯的制作方法 | |
CN106616348A (zh) | 一种润肠通便芭蕉糙米冲调粉及其制备方法 | |
CN103960553A (zh) | 一种汤圆及其制备方法 | |
CN106551389A (zh) | 一种葛根红豆千层糕的制作方法 | |
KR20210039769A (ko) | 천년초 액상액을 이용한 누룽지의 제조 방법 | |
CN105455114A (zh) | 一种茉莉花土豆粉丝及其制备方法 | |
CN107467464A (zh) | 一种幼儿专用润喉润肺固体饮料及其制备方法 | |
CN103039838A (zh) | 一种苦瓜栗子糕及其制备方法 | |
CN106819019A (zh) | 一种健胃无糖板栗绿豆糕及其制备方法 | |
CN106550969A (zh) | 一种猴头菇罗汉果茶饼及其制备方法 | |
KR100830414B1 (ko) | 식용 도토리분말 제조방법 및 이 방법으로 제조된 도토리분말 그리고 이 도토리 분말을 함유한 음식 | |
CN106804663A (zh) | 一种养心无糖莲子绿豆糕及其制备方法 | |
CN106614961A (zh) | 一种乌发无糖芝麻绿豆糕及其制备方法 | |
CN106804664A (zh) | 一种抗疲劳无糖碧根果绿豆糕及其制备方法 | |
CN106797995A (zh) | 一种润肺无糖杏仁绿豆糕及其制备方法 | |
KR101832248B1 (ko) | 고구마 조청이 첨가된 유과와 그 제조방법 | |
CN106417859A (zh) | 牛蒡糯米糕的制作方法 | |
KR20110138127A (ko) | 무화과를 이용한 떡의 제조방법 및 이에 의하여 제조된 떡 | |
KR20110027161A (ko) | 감귤을 첨가한 건강기능성 찹쌀 과자의 제조방법 | |
CN105310029A (zh) | 一种南瓜泥方便食品及其制备方法 | |
CN105123844A (zh) | 一种茉莉花板栗酥及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170524 |
|
WW01 | Invention patent application withdrawn after publication |