CN106798248A - 一种无糖减肥兰香子绿豆糕及其制备方法 - Google Patents
一种无糖减肥兰香子绿豆糕及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种无糖减肥兰香子绿豆糕,是由下述重量份的原料制成:绿豆80‑120、菱角40‑60、兰香子10‑15、黑茶粉2‑3、糯米粉15‑20、黄瓜6‑9、裙带菜2‑3、葡萄柚8‑12、糖桂花6‑9、大麦苗粉4‑6、罗汉果甜1‑2、植物油15‑20、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,将兰香子增香处理后添加到绿豆糕中,更加香脆可口,适宜各类人群放心食用,更具有减肥瘦身等保健功效。
Description
技术领域
本发明涉及保健食品技术领域,尤其涉及一种无糖减肥兰香子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,提供一种无糖减肥兰香子绿豆糕及其制备方法。
本发明是通过以下技术方案实现的:
一种无糖减肥兰香子绿豆糕,是由下述重量份的原料制成:
绿豆80-120、菱角40-60、兰香子10-15、黑茶粉2-3、糯米粉15-20、黄瓜6-9、裙带菜2-3、葡萄柚8-12、糖桂花6-9、大麦苗粉4-6、罗汉果甜1-2、植物油15-20、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。
一种无糖减肥兰香子绿豆糕制备方法,包括以下步骤:
(1)选取无沙砾、无虫眼的新鲜绿豆,用清水洗净,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,将成熟的菱角切开去壳,菱角肉与脱皮豆粒在微波功率400-500W下干燥2-3分钟,再混合粉碎至60-80目,得到豆粉;
(2)将黑茶粉用4-6倍沸水冲泡,保温20-30分钟后滤出茶末,得到茶汁,将兰香子拣杂洗净,晾干后与茶汁一起入锅,小火不断翻炒至干,取出冷却,得到熟兰香子;将新鲜黄瓜去蒂洗净、裙带菜去杂洗净、葡萄柚去皮,加入6-8倍清水打浆,小火煮沸3-5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;
(3)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;
(4)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;
(5)将上述膨化豆粉、熟兰香子、果粉与糯米粉、大麦苗粉、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,将兰香子增香处理后添加到绿豆糕中,更加香脆可口,适宜各类人群放心食用,更具有减肥瘦身等保健功效。
具体实施方式
一种无糖减肥兰香子绿豆糕,是由下述重量(斤)的原料制成:
绿豆80、菱角40、兰香子10、黑茶粉2、糯米粉15、黄瓜6、裙带菜2、葡萄柚8、糖桂花6、大麦苗粉4、罗汉果甜1、植物油15、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。
一种无糖减肥兰香子绿豆糕制备方法,包括以下步骤:
(1)选取无沙砾、无虫眼的新鲜绿豆,用清水洗净,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,将成熟的菱角切开去壳,菱角肉与脱皮豆粒在微波功率400W下干燥2分钟,再混合粉碎至60目,得到豆粉;
(2)将黑茶粉用4倍沸水冲泡,保温20分钟后滤出茶末,得到茶汁,将兰香子拣杂洗净,晾干后与茶汁一起入锅,小火不断翻炒至干,取出冷却,得到熟兰香子;将新鲜黄瓜去蒂洗净、裙带菜去杂洗净、葡萄柚去皮,加入6倍清水打浆,小火煮沸3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;
(3)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;
(4)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;
(5)将上述膨化豆粉、熟兰香子、果粉与糯米粉、大麦苗粉、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)
1.一种无糖减肥兰香子绿豆糕,其特征在于是由下述重量份的原料制成:
绿豆80-120、菱角40-60、兰香子10-15、黑茶粉2-3、糯米粉15-20、黄瓜6-9、裙带菜2-3、葡萄柚8-12、糖桂花6-9、大麦苗粉4-6、罗汉果甜1-2、植物油15-20、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所述的无糖减肥兰香子绿豆糕制备方法,其特征在于包括以下步骤:
(1)选取无沙砾、无虫眼的新鲜绿豆,用清水洗净,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,将成熟的菱角切开去壳,菱角肉与脱皮豆粒在微波功率400-500W下干燥2-3分钟,再混合粉碎至60-80目,得到豆粉;
(2)将黑茶粉用4-6倍沸水冲泡,保温20-30分钟后滤出茶末,得到茶汁,将兰香子拣杂洗净,晾干后与茶汁一起入锅,小火不断翻炒至干,取出冷却,得到熟兰香子;将新鲜黄瓜去蒂洗净、裙带菜去杂洗净、葡萄柚去皮,加入6-8倍清水打浆,小火煮沸3-5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;
(3)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;
(4)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;
(5)将上述膨化豆粉、熟兰香子、果粉与糯米粉、大麦苗粉、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。
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CN108391692A (zh) * | 2018-03-15 | 2018-08-14 | 浙江工业大学 | 一种高纤维豆酥糕点的制作方法 |
CN108903005A (zh) * | 2018-05-31 | 2018-11-30 | 镇江虎瑞生物科技有限公司 | 一种微波法进行大豆脱皮和灭酶的工艺 |
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CN110856535A (zh) * | 2018-08-24 | 2020-03-03 | 嘉兴市美丽家食品有限责任公司 | 一种菱角绿豆糕及其制作方法 |
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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 (4)
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CN108391692A (zh) * | 2018-03-15 | 2018-08-14 | 浙江工业大学 | 一种高纤维豆酥糕点的制作方法 |
CN108903005A (zh) * | 2018-05-31 | 2018-11-30 | 镇江虎瑞生物科技有限公司 | 一种微波法进行大豆脱皮和灭酶的工艺 |
CN110856535A (zh) * | 2018-08-24 | 2020-03-03 | 嘉兴市美丽家食品有限责任公司 | 一种菱角绿豆糕及其制作方法 |
CN109259229A (zh) * | 2018-12-04 | 2019-01-25 | 乐陵市信诺医疗器械有限公司 | 罗汉果片及其制备工艺 |
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