CN107467501A - 一种脆饼及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种脆饼及其制备方法，按重量份计，由以下原料组成：青稞40‑44份、高粱12‑14份、薏仁粉10‑12份、刺梨干8‑12份、秋葵粉16‑18份、铁皮石斛粉5‑7份、鸡蛋8‑10份、食盐4‑6份、花椒粉3‑5份、水55‑65份、橄榄油25‑35份、芝麻4‑6份，通过青稞粉、高粱粉的制备、刺梨干的制备、混料、摊制、炸制等步骤制得的脆饼富含超氧化物岐化酶、维生素C、果胶，牛乳聚糖及阿拉聚糖、丰富的维生素A、D、E、F、K和胡萝卜素等脂溶性维生素及抗氧化物等微量元素同时使得脆饼具有生津养胃；滋阴清热；润肺益肾；明目强腰、防止动脉硬等效果。本发明通过先摊制再油炸的工序并且采用低温值得橄榄油进行炸制，使得制得的脆饼更加健康、绿色符合现代人对健康饮食饮食的需求。
Description
技术领域
本发明属于食品技术领域，具体涉及一种脆饼及其制备方法。
背景技术
咖啡黄葵（学名：Abelmoschus esculentus (Linn.)Moench）亦称黄秋葵，锦葵科一年生草本植物。茎圆柱形，疏生散刺。叶掌状，裂片阔至狭，托叶线形，被疏硬毛。花单生于叶腋间，花梗疏被糙硬毛，小苞片钟形；花萼钟形，密被星状短绒毛；花黄色，内面基部紫色，蒴果筒状尖塔形，种子球形，具毛脉纹。花期5-9月。咖啡黄葵的营养丰富，幼果中含有大量的粘滑汁液，具有特 殊的香味。其汁液中混有果胶，牛乳聚糖及阿拉聚糖等。它的果胶为可溶性纤维，在现代保健新观念中极为重视。凡经常食用它有健胃肠，滋补阴阳之功效。据测定每百克嫩果中含蛋白质2.5克、脂肪0.1克、糖类2.7克，纤维素A660国际单位。维生素B1，0.2毫克、维生素B20.06毫克、维生素44毫克、钙81毫克、磷63毫克、铁0.8毫克，是一种新世纪理想的高档绿色营养保健蔬菜。
铁皮石斛（学名：Dendrobium officinale Kimura et Migo）:茎直立，圆柱形，长9-35厘米，粗2-4毫米，不分枝，具多节；叶二列，纸质，长圆状披针形，边缘和中肋常带淡紫色。总状花序常从落了叶的老茎上部发出，具2-3朵花；花苞片干膜质，浅白色，卵形，长5-7毫米，萼片和花瓣黄绿色，近相似，长圆状披针形，唇瓣白色，基部具1个绿色或黄色的胼胝体，卵状披针形，比萼片稍短，中部反折。蕊柱黄绿色，长约3毫米，先端两侧各具1个紫点；药帽白色，长卵状三角形，长约2.3毫米，顶端近锐尖并且2裂。花期3-6月。
性味功效：味甘，性微寒。生津养胃；滋阴清热；润肺益肾；明目强腰。生津、降血糖、增强机体免疫力的作用。
刺梨的药用价值很高，其花、叶果、籽可入药，有健胃、消食、滋补，止泻的功效。特别是刺梨富含超氧化物岐化酶（简称SOD），SOD是国际公认具有抗衰、防癌作用的活性物质，还具有抗病毒、抗辐射的作用，在心血管、消化系统和各种肿瘤疾病防治方面，应用十分广泛。 刺梨的果实同时也是加工保健食品的上等原料，成熟的刺梨肉质肥厚、味酸甜、果实富含糖、维生素、胡萝卜素、有机酸和20多种氨基酸、10余种对人体有益的微量元素，以及过氧化物歧化酶。尤其是维生素C含量极高，是当前水果中最高的，每100克鲜果中含量841.58～3541.13毫克，是柑橘的50倍，猕猴桃的10倍，具有“维生素C之王”的美称。 刺梨果实有很高的营养价值和医疗价值。其味酸、涩、平；消食健脾，收敛止泄；用于治疗积食腹胀、痢疾、肠炎、维生素C缺乏症等，刺梨汁还具有阻断N-亚硝基化合物在人体内合成并具有防癌作用；对治疗人体铅中毒有特殊疗效。 刺梨提取物中有效成份维生素C，有抗衰老、延长女性青春期等作用！
橄榄油是由新鲜的油橄榄果实直接冷榨而成的，不经加热和化学处理，保留了天然营养成分。
橄榄油被认为是迄今所发现的油脂中最适合人体营养的油脂橄榄油能防止动脉硬化以及动脉硬化并发症、高血压、心脏病、心力衰竭、肾衰竭、脑出血。在阿尔特米斯·西莫普勒斯博士所著的《欧咪伽健康.简单易行的长寿计划》一书中提到食用油中ω－6脂肪酸会使动脉收缩，从而迫使心脏超负荷工作，造成高血压。而橄榄油中的ω－3脂肪酸能增加氧化氮这种重要的化学物质的量，可以松弛你的动脉，从而防止因高血压造成的动脉损伤。另外ω－3脂肪酸还可以从两个方面防止血块的形成。首先，它能降低血小板的黏稠度，让血小板与纤维蛋白原不易缠绕在一起；其次，ω－3脂肪酸能降低纤维蛋白原的量，也就大大减少了血栓形成的机率。
橄榄油中含有比任何植物油都要高的不饱和脂肪酸、丰富的维生素A、D、E、F、K和胡萝卜素等脂溶性维生素及抗氧化物等多种成分，并且不含胆固醇，因而人体消化吸收率极高。它有减少胃酸、阻止发生胃炎及十二指肠溃疡等病的功能；并可刺激胆汁分泌，激化胰酶的活力，使油脂降解，被肠黏膜吸收，以减少胆囊炎和胆结石的发生。还有润肠功能，长期食用可以有效缓解便秘。
脆饼是一种较为传统的食品，一种粮食及其他物粉加水混合后烙制加工而成，随着人们生活水平的不断提高，人们在吃的方面不但要吃饱，更讲究营养的全面和搭配，以及色、香、味等的多样性。传统的脆饼，营养单一，不能满足不同人们对营养和口味的要求。现有技术中脆饼通常直接放入油锅中进行炸制，使得制得的脆饼含油量较高，而且一般的食用油由于其高温值使得炸制出的脆饼含有对人体有害的物质，不能长期食用。
发明内容
本发明的目的在于提供一种口感酥脆、丰富维生素C，果胶，牛乳聚糖及阿拉聚糖具有一定药用价值的脆饼。
本发明的另一目的在于提供该脆饼的制备方法。
本发明一种脆饼，按重量份计，由以下原料组成：
青稞40-44份、高粱12-14份、薏仁粉10-12份、刺梨干8-12份、秋葵粉16-18份、铁皮石斛粉5-7份、鸡蛋8-10份、食盐4-6份、花椒粉3-5份、水55-65份、橄榄油25-35份、芝麻4-6份。
本发明一种脆饼的制备方法，包括以下步骤：
（1）青稞粉、高粱粉的制备：将青稞40-44份、高粱12-14份用清水洗净后，放入炒锅内大火炒制50-60分钟，待青稞和高粱表皮变金黄后，再放入预热温度在100-120℃的烤箱内，烤制35-45分钟，青稞和高粱含水量低于3%后置于粉碎机内粉碎并过80-100目筛，得青稞粉和高粱粉备用；
（2）刺梨干的制备：用清水将8-12份刺梨干清洗干净自然风干后，用粉碎机粉碎并过30-50目筛，再将粉碎后的刺梨干放入锅中加水，大火煮开改小火煮制2-3小时，待锅内物为糊状，即得刺梨糊，备用；
（3）混料：将青稞粉、高粱粉、刺梨糊、薏仁粉10-12份、秋葵粉16-18份、铁皮石斛粉5-7份、鸡蛋8-10份、食盐4-6份、花椒粉3-5份、碳酸氢钠0.5-0.7份、水55-65份一同倒入搅拌器内，先以140-150转/分的转速搅拌16-18分钟，再以40-50转/分的转速搅拌，直至混合物成糊状，即得脆饼糊，备用；
（4）摊制：将摊脆饼机余热10-20分钟，待温度达到80-84℃后，用勺子将脆饼糊舀至脆饼机内，用平板将脆饼糊均匀平摊在脆饼机上，40-60秒后待面饼周边翘起后，取下，将面饼对折成果饼状的饼卷，备用；
（5）炸制：将橄榄油25-35份倒入锅中大火加温待油温达到1℃后，改中火将饼卷放入油锅中炸制5-7分钟后，捞出，改大火待油温升至180-200℃后将查过一次的饼卷再次放入油锅中炸制1-3分钟，捞出沥干油后撒入芝麻4-6份，冷却后，即得。
本发明与现有技术相比，具有明显有益效果，从以上技术方案可知: 本发明通过添加刺梨干、秋葵粉和铁皮石斛粉使得制得的脆饼富含超氧化物岐化酶、维生素C、果胶，牛乳聚糖及阿拉聚糖、丰富的维生素A、D、E、F、K和胡萝卜素等脂溶性维生素及抗氧化物等微量元素同时使得脆饼具有生津养胃；滋阴清热；润肺益肾；明目强腰、抗衰老、防止动脉硬等效果。本发明通过先摊制再油炸的工序并且采用低温值得橄榄油进行炸制，使得制得的脆饼更加健康、绿色符合现代人对健康饮食饮食的需求。
具体实施方式
实施例1：
一种脆饼的制备方法，包括以下步骤：
（1）青稞粉、高粱粉的制备：将青稞44Kg、高粱12Kg用清水洗净后，放入炒锅内大火炒制60分钟，待青稞和高粱表皮变金黄后，再放入预热温度在100℃的烤箱内，烤制45分钟，青稞和高粱含水量低于3%后置于粉碎机内粉碎并过80目筛，得青稞粉和高粱粉备用；
（2）刺梨干的制备：用清水将12Kg刺梨干清洗干净自然风干后，用粉碎机粉碎并过30目筛，再将粉碎后的刺梨干放入锅中加水，大火煮开改小火煮制3小时，待锅内物为糊状，即得刺梨糊，备用；
（3）混料：将青稞粉、高粱粉、刺梨糊、薏仁粉10Kg、秋葵粉18Kg、铁皮石斛粉5Kg、鸡蛋10Kg、食盐4Kg、花椒粉5Kg、碳酸氢钠0.5Kg、水65Kg一同倒入搅拌器内，先以140转/分的转速搅拌18分钟，再以40转/分的转速搅拌，直至混合物成糊状，即得脆饼糊，备用；
（4）摊制：将摊脆饼机余热20分钟，待温度达到80℃后，用勺子将脆饼糊舀至脆饼机内，用平板将脆饼糊均匀平摊在脆饼机上， 60秒后待面饼周边翘起后，取下，将面饼对折成果饼状的饼卷，备用；
（5）炸制：将橄榄油25Kg倒入锅中大火加温待油温达到200℃后，改中火将饼卷放入油锅中炸制5分钟后，捞出，改大火待油温升至200℃后将查过一次的饼卷再次放入油锅中炸制1分钟，捞出沥干油后撒入芝麻6Kg，冷却后，即得。
实施例2
一种脆饼的制备方法，包括以下步骤：
（1）青稞粉、高粱粉的制备：将青稞42Kg、高粱13Kg用清水洗净后，放入炒锅内大火炒制55分钟，待青稞和高粱表皮变金黄后，再放入预热温度在110℃的烤箱内，烤制40分钟，青稞和高粱含水量低于3%后置于粉碎机内粉碎并过90目筛，得青稞粉和高粱粉备用；
（2）刺梨干的制备：用清水将10Kg刺梨干清洗干净自然风干后，用粉碎机粉碎并过40目筛，再将粉碎后的刺梨干放入锅中加水，大火煮开改小火煮制2.5小时，待锅内物为糊状，即得刺梨糊，备用；
（3）混料：将青稞粉、高粱粉、刺梨糊、薏仁粉11Kg、秋葵粉17Kg、铁皮石斛粉6Kg、鸡蛋9Kg、食盐5Kg、花椒粉4Kg、碳酸氢钠0.6Kg、水60Kg一同倒入搅拌器内，先以145转/分的转速搅拌17分钟，再以45转/分的转速搅拌，直至混合物成糊状，即得脆饼糊，备用；
（4）摊制：将摊脆饼机余热15分钟，待温度达到82℃后，用勺子将脆饼糊舀至脆饼机内，用平板将脆饼糊均匀平摊在脆饼机上，50秒后待面饼周边翘起后，取下，将面饼对折成果饼状的饼卷，备用；
（5）炸制：将橄榄油30Kg倒入锅中大火加温待油温达到190℃后，改中火将饼卷放入油锅中炸制6分钟后，捞出，改大火待油温升至190℃后将查过一次的饼卷再次放入油锅中炸制2分钟，捞出沥干油后撒入芝麻5Kg，冷却后，即得。
实施例3
一种脆饼的制备方法，包括以下步骤：
（1）青稞粉、高粱粉的制备：将青稞40Kg、高粱14Kg用清水洗净后，放入炒锅内大火炒制50分钟，待青稞和高粱表皮变金黄后，再放入预热温度在120℃的烤箱内，烤制35分钟，青稞和高粱含水量低于3%后置于粉碎机内粉碎并过100目筛，得青稞粉和高粱粉备用；
（2）刺梨干的制备：用清水将8Kg刺梨干清洗干净自然风干后，用粉碎机粉碎并过50目筛，再将粉碎后的刺梨干放入锅中加水，大火煮开改小火煮制2小时，待锅内物为糊状，即得刺梨糊，备用；
（3）混料：将青稞粉、高粱粉、刺梨糊、薏仁粉12Kg、秋葵粉16Kg、铁皮石斛粉7Kg、鸡蛋8Kg、食盐6Kg、花椒粉3Kg、碳酸氢钠0.7Kg、水555Kg一同倒入搅拌器内，先以150转/分的转速搅拌16分钟，再以50转/分的转速搅拌，直至混合物成糊状，即得脆饼糊，备用；
（4）摊制：将摊脆饼机余热10分钟，待温度达到84℃后，用勺子将脆饼糊舀至脆饼机内，用平板将脆饼糊均匀平摊在脆饼机上，40秒后待面饼周边翘起后，取下，将面饼对折成果饼状的饼卷，备用；
（5）炸制：将橄榄油35Kg倒入锅中大火加温待油温达到180℃后，改中火将饼卷放入油锅中炸制7分钟后，捞出，改大火待油温升至180℃后将查过一次的饼卷再次放入油锅中炸制3分钟，捞出沥干油后撒入芝麻4Kg，冷却后，即得。
以上所述，仅是本发明的较佳实施例而已，并非对本发明作任何形式上的限制，任何未脱离本发明技术方案内容，依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰，均仍属于本发明技术方案的范围内。
Claims (2)
1.一种脆饼，按重量份计，由以下原料组成：
青稞40-44份、高粱12-14份、薏仁粉10-12份、刺梨干8-12份、秋葵粉16-18份、铁皮石斛粉5-7份、碳酸氢钠0.5-0.7份、鸡蛋8-10份、食盐4-6份、花椒粉3-5份、水55-65份。
2.一种脆饼的制备方法，包括以下步骤：
（1）青稞粉、高粱粉的制备：将青稞40-44份、高粱12-14份用清水洗净后，放入炒锅内大火炒制50-60分钟，待青稞和高粱表皮变金黄后，再放入预热温度在100-120℃的烤箱内，烤制35-45分钟，青稞和高粱含水量低于3%后置于粉碎机内粉碎并过80-100目筛，得青稞粉和高粱粉备用；
（2）刺梨干的制备：用清水将8-12份刺梨干清洗干净自然风干后，用粉碎机粉碎并过30-50目筛，再将粉碎后的刺梨干放入锅中加水，大火煮开改小火煮制2-3小时，待锅内物为糊状，即得刺梨糊，备用；
（3）混料：将青稞粉、高粱粉、刺梨糊、薏仁粉10-12份、秋葵粉16-18份、铁皮石斛粉5-7份、鸡蛋8-10份、食盐4-6份、花椒粉3-5份、碳酸氢钠0.5-0.7份、水55-65份一同倒入搅拌器内，先以140-150转/分的转速搅拌16-18分钟，再以40-50转/分的转速搅拌，直至混合物成糊状，即得脆饼糊，备用；
（4）摊制：将摊脆饼机余热10-20分钟，待温度达到80-84℃后，用勺子将脆饼糊舀至脆饼机内，用平板将脆饼糊均匀平摊在脆饼机上，40-60秒后待面饼周边翘起后，取下，将面饼对折成果饼状的饼卷，备用；
（5）炸制：将橄榄油25-35份倒入锅中大火加温待油温达到180-200℃后，改中火将饼卷放入油锅中炸制5-7分钟后，捞出，改大火待油温升至180-200℃后将查过一次的饼卷再次放入油锅中炸制1-3分钟，捞出沥干油后撒入芝麻4-6份，冷却后，即得。
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Application publication date: 20171215 |