CN107712632A - 一种具有健脾祛湿解毒作用的冲调粉及制备方法 - Google Patents
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Abstract
本发明属于食品制备技术领域,尤其是一种具有健脾祛湿解毒作用的冲调粉及制备方法,采用薏仁、红小豆、奶制品、甜味剂为原料,通过合理的配比设计,再结合工艺参数的调控制备成冲调粉,其食用方便、口感顺滑,具有健脾祛湿、解毒的功效,克服了薏仁难以蒸煮、食用不方便、口感差的缺点,并且较大的保留了红小豆中的花色素,提升了产品的附加值。
Description
技术领域
本发明属于食品制备技术领域,尤其是一种具有健脾祛湿解毒作用的冲调粉及制备方法。
背景技术
薏仁是禾本科植物薏苡的干燥成熟种仁,俗称米仁,又名薏米、薏苡仁、六谷米等。薏苡仁作为我国传统的中药,其历史源远流长,多种医书药典均有记载,尤其以治疗糖尿病的居多,如《本草纲目》记载“消渴饮水,薏苡仁煮粥食之”;《本草拾遗》中说薏苡仁“温气,主消渴”。传统医学认为,薏苡性味甘淡,微寒、有健脾补肺,清热、消炎、利尿、化脓、镇痛温气主消渴(糖尿病)之功效。《本草纲目》评价薏苡仁“健脾益胃、补肺清热、祛风胜湿、养颜驻容、轻身延年”。2015版《中国药典》记载薏苡仁具有“利水渗湿,健脾止泻,出痹,排脓,解毒散结。用于水肿,脚气,小便不利,脾虚泄泻,湿痹拘挛,肺痈,肠痈,赘疣,癌肿。”
红小豆具有抗氧化活性、对糖尿病的有益作用、护肝、助肾、抗癌、抗菌和抗病毒等作用;尤其含有多酚、单宁、植酸、皂甙等多种生物活性物质;单宁和多酚均具有很强的抗氧化活性,对多肽和蛋白质有很强的亲和力,能够抑制淀粉酶和胰蛋白酶;而多酚和植酸又具有潜在的降血糖活性;红小豆中还含有大量的原花色素,体外试验表明这类物质具有显著的自由基清除能力,原花色素对于预防和控制炎症、心血管疾病、动脉粥样硬化、糖尿病和癌症中的氧化损伤均有帮助。历代医学家的研究表明:红小豆性甘,具有利水消肿、解毒排脓、消胀满、健脾、补血等功效。
目前薏仁使用方式大多为煮食,煮食虽有一定的食疗效果,但是由于薏苡仁主要成分为淀粉,煮沸过程中淀粉糊化,大部分有效成分并不能被人体吸收,生物利用率低,造成薏仁资源浪费,同时煮熟的薏苡仁由于淀粉糊化,粘性较高,吃太多会妨碍消化。
发明内容
为解决上述技术问题,本发明提供一种具有健脾祛湿解毒作用的冲调粉及其制备方法。
具体是通过以下技术方案得以实现的:
一种具有健脾祛湿解毒作用的冲调粉,原料以重量百分比计为薏仁30~80份,红小豆5~30份、奶制品5~50份,甜味剂10~40份。
所述原料以重量百分比计为薏仁50份,红小豆10份、奶制品20份,甜味剂20份。
所述奶制品为全脂奶粉、脱脂奶粉、植脂末中至少一种。
所述甜味剂为木糖醇、葡萄糖、白砂糖、甜叶菊、甘草中至少一种。
本发明的另一个目的是提供该冲调粉的制备方法包括以下步骤:
(1)熟化:选取薏仁和红小豆,冲洗干净后,除去腐烂部分及杂质,分别加入5~10倍水搅拌均匀,在90~110℃下搅拌蒸煮0.5~1h,过滤后烘干即可;
(2)粉碎:将熟化后的薏仁和红小豆分别粉碎至60~80目,得薏仁粉、红小豆粉;
(3)混合:将薏仁粉、红小豆粉、奶制品和甜味剂混合,放入搅拌装置中处理10~30min即可。
所述甜味剂经粉碎至60~80目。
所述步骤(1)可以采用如下方法:选取薏仁和红小豆,冲洗干净后,除去腐烂部分及杂质,分别采用双螺杆挤压膨化处理,再干燥至水分含量为5~13份即可。
所述膨化处理温度前段为70~100℃,中段温度为110~140℃,末端温度为130~160℃。
有益效果
本发明采用薏仁、红小豆、奶制品、甜味剂为原料,通过合理的配比设计,再结合工艺参数的调控制备成冲调粉,其食用方便、口感顺滑,具有健脾祛湿、解毒的功效,克服了薏仁难以蒸煮、食用不方便、口感差的缺点,并且较大的保留了红小豆中的花色素,提升了产品的附加值。
具体实施方式
下面结核具体的实施方式来对本发明的技术方案做进一步的限定,但要求保护的范围不仅局限于所作的描述。
实施例1
配方:薏仁30份,红小豆30份、奶制品30份,甜味剂10份;
制备方法:(1)熟化:选取薏仁和红小豆,冲洗干净后,除去腐烂部分及杂质,分别加入5倍水搅拌均匀,在90℃下搅拌蒸煮0.5h,过滤后烘干即可;
(2)粉碎:将熟化后的薏仁和红小豆分别粉碎至60目,得薏仁粉、红小豆粉;
(3)混合:将薏仁粉、红小豆粉、奶制品和甜味剂混合,放入搅拌装置中处理10min即可。
所述奶制品为全脂奶粉。
所述甜味剂为木糖醇。
所述甜味剂经粉碎至60目。
实施例2
配方:薏仁80份,红小豆5份、奶制品5份,甜味剂10份;
制备方法:(1)熟化:选取薏仁和红小豆,冲洗干净后,除去腐烂部分及杂质,分别采用双螺杆挤压膨化处理,再干燥至水分含量为5份即可;
(2)粉碎:将熟化后的薏仁和红小豆分别粉碎至80目,得薏仁粉、红小豆粉;
(3)混合:将薏仁粉、红小豆粉、奶制品和甜味剂混合,放入搅拌装置中处理30min即可。
所述奶制品为脱脂奶粉。
所述甜味剂为葡萄糖。
所述甜味剂经粉碎至80目。
所述膨化处理温度前段为70℃,中段温度为110℃,末端温度为130℃。
实施例3
配方:薏仁50份,红小豆10份、奶制品20份,甜味剂20份;
制备方法:(1)熟化:选取薏仁和红小豆,冲洗干净后,除去腐烂部分及杂质,分别加入8倍水搅拌均匀,在100℃下搅拌蒸煮1h,过滤后烘干即可;
(2)粉碎:将熟化后的薏仁和红小豆分别粉碎至70目,得薏仁粉、红小豆粉;
(3)混合:将薏仁粉、红小豆粉、奶制品和甜味剂混合,放入搅拌装置中处理25min即可。
所述奶制品为植脂末。
所述甜味剂为白砂糖。
所述甜味剂经粉碎至70目。
实施例4
配方:薏仁30份,红小豆5份、奶制品50份,甜味剂15份;
制备方法:(1)熟化:选取薏仁和红小豆,冲洗干净后,除去腐烂部分及杂质,分别采用双螺杆挤压膨化处理,再干燥至水分含量为13份即可;
(2)粉碎:将熟化后的薏仁和红小豆分别粉碎至80目,得薏仁粉、红小豆粉;
(3)混合:将薏仁粉、红小豆粉、奶制品和甜味剂混合,放入搅拌装置中处理10min即可。
所述奶制品为全脂奶粉。
所述甜味剂为甜叶菊。
所述甜味剂经粉碎至60目。
所述膨化处理温度前段为100℃,中段温度为140℃,末端温度为160℃。
实施例5
配方:薏仁30份,红小豆10份、奶制品20份,甜味剂40份;
制备方法:(1)熟化:选取薏仁和红小豆,冲洗干净后,除去腐烂部分及杂质,分别加入6倍水搅拌均匀,在100℃下搅拌蒸煮0.5h,过滤后烘干即可;
(2)粉碎:将熟化后的薏仁和红小豆分别粉碎至80目,得薏仁粉、红小豆粉;
(3)混合:将薏仁粉、红小豆粉、奶制品和甜味剂混合,放入搅拌装置中处理30min即可。
所述奶制品为植脂末。
所述甜味剂为甘草。
所述甜味剂经粉碎至80目。
试验例1
试验组为薏仁、红小豆、奶制品、甜味剂为原料制备的冲调粉;对照组1采用薏仁、奶制品、甜味剂为原料制备的冲调粉;对照组2采用红小豆、奶制品、甜味剂为原料制备的冲调粉;对照组3采用薏仁、红小豆、奶制品为原料制备的冲调粉;对照组4采用薏仁、红小豆、甜味剂为原料制备的冲调粉,各组冲调粉的感官评价如下表:
组别 | 感官评价 |
试验组 | 口感爽滑细腻、无异物感,无粘稠感、易冲调,香味浓郁 |
对照组1 | 口感较细腻、无异物感,稍有粘稠感,较易冲调,香味一般 |
对照组2 | 口感较细腻、无异物感,粘稠,不易冲调,香味一般 |
对照组3 | 口感爽滑细腻,无异物感,无粘稠感,不易冲调,香味比较浓郁 |
对照组4 | 口感爽滑细腻,无异物感,粘稠,不易冲调,香味比较浓郁 |
由试验结果可知,试验组制备的冲调粉口感爽滑细腻、无异物感,无粘稠感、易冲调,香味浓郁,品质最优。
在此有必要指出的是,以上实施例和试验例仅限于对本发明的技术方案做进一步的阐述和理解,不能理解为对本发明的技术方案做进一步的限定,本领域技术人员作出的非突出实质性特征和显著进步的发明创造,仍然属于本发明的保护范畴。
Claims (8)
1.一种具有健脾祛湿解毒作用的冲调粉,其特征在于,原料以重量百分比计为薏仁30~80份,红小豆5~30份、奶制品5~50份,甜味剂10~40份。
2.如权利要求1所述具有健脾祛湿解毒作用的冲调粉,其特征在于,所述原料以重量百分比计为薏仁50份,红小豆10份、奶制品20份,甜味剂20份。
3.如权利要求1或2所述具有健脾祛湿解毒作用的冲调粉,其特征在于,所述奶制品为全脂奶粉、脱脂奶粉、植脂末中至少一种。
4.如权利要求1或2所述具有健脾祛湿解毒作用的冲调粉,其特征在于,所述甜味剂为木糖醇、葡萄糖、白砂糖、甜叶菊、甘草中至少一种。
5.如权利要求1或2所述具有健脾祛湿解毒作用的冲调粉的制备方法,其特征在于,包括以下步骤:
(1)熟化:选取薏仁和红小豆,冲洗干净后,除去腐烂部分及杂质,分别加入5~10倍水搅拌均匀,在90~110℃下搅拌蒸煮0.5~1h,过滤后烘干即可;
(2)粉碎:将熟化后的薏仁和红小豆分别粉碎至60~80目,得薏仁粉、红小豆粉;
(3)混合:将薏仁粉、红小豆粉、奶制品和甜味剂混合,放入搅拌装置中处理10~30min即可。
6.如权利要求5所述具有健脾祛湿解毒作用的冲调粉的制备方法,其特征在于,所述甜味剂经粉碎至60~80目。
7.如权利要求5所述具有健脾祛湿解毒作用的冲调粉的制备方法,其特征在于,所述步骤(1)可以采用如下方法:选取薏仁和红小豆,冲洗干净后,除去腐烂部分及杂质,分别采用双螺杆挤压膨化处理,再干燥至水分含量为5~13份即可。
8.如权利要求7所述具有健脾祛湿解毒作用的冲调粉的制备方法,其特征在于,所述膨化处理温度前段为70~100℃,中段温度为110~140℃,末端温度为130~160℃。
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