CN107744089A - 一种血糯米馅料及其制作工艺 - Google Patents
一种血糯米馅料及其制作工艺 Download PDFInfo
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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Abstract
本发明提供了一种血糯米馅料及其制作工艺，原料为：血糯米50～60份、黑米300～400份、水1000～1200份、海藻糖400～500份、葡萄糖100～120份、保湿粉15～17份、柠檬酸4～5份、核桃粉2‑3份、紫薯粉4‑5份、甘油20～25份、木薯变性淀粉20～22份、白砂糖100～150份、山梨酸钾1～2份、脱氢乙酸钠3～5份。与现有技术相比，本发明制备的馅料紫色浓郁，米香味浓郁，软糯可口，略带嚼劲，口感更丰富，成品密封保存的情况下保质期为3个月左右。而且，营养丰富，促进人体对蛋白质、微量元素的吸收，具有一定的保健价值。
Description
技术领域
本发明属于食品领域，具体涉及一种血糯米馅料及其制作工艺。
背景技术
血糯米的功效它具有养肝、养颜、泽肤等功效，适用于营养不良、面色苍白、皮肤干燥及身体瘦弱者食用。
目前市面上没有血糯米为馅料的产品。
发明内容
本发明的目的在于提供一种血糯米馅料，以血糯米和黑米为主要原料，辅以核桃粉和紫薯粉，颜色诱人，口感软糯有嚼劲，而且营养丰富。
本发明还提供了一种血糯米馅料的制作工艺。
本发明提供了一种血糯米馅料的制作工艺，包括以下步骤：
1)水加热至沸腾，向其中加入血糯米和黑米，煮熟；维持加热状态，搅拌下加入木薯变性淀粉，搅拌混匀，冷却至室温；
2)加入海藻糖，搅拌混匀后，再加入葡萄糖和白砂糖；搅拌混匀；
3)再加入核桃粉和紫薯粉，搅拌混匀后，加入柠檬酸和保湿粉；搅拌混匀；
4)再加入食用甘油，搅拌混匀后，加入山梨酸钾和脱氢乙酸钠，搅拌混匀后，即得血糯米馅料。
进一步的，步骤1)之前，将血糯米蒸制，具体为：血糯米用清水浸泡至少12个小时，捞出沥净水，蒸汽蒸1-1.5h。
步骤1)中血糯米和黑米煮2-3h，至煮熟。
步骤3)中所述核桃粉的制备方法为：
核桃仁在50-60℃烘干至恒重，磨粉，过60-80目筛，即得。
步骤3)中所述紫薯粉的制备方法为：
紫薯蒸熟后，冷却至室温，然后在40-50℃烘干至恒重，磨粉，过60-80目筛，即得。
步骤3)中所述保湿粉是指大豆磷脂与蔗糖酯按照质量比1:1-2混合得到。
各原料质量份如下：
血糯米50～60份、黑米300～400份、水1000～1200份、海藻糖400～500份、葡萄糖100～120份、保湿粉15～17份、柠檬酸4～5份、核桃粉2-3份、紫薯粉4-5份、甘油20～25份、木薯变性淀粉20～22份、白砂糖100～150份、山梨酸钾1～2份、脱氢乙酸钠3～5份。
本发明提供的一种血糯米馅料，采用上述工艺制作得到。可以作为面包夹心或者作为酱蘸着食用。
先蒸制血糯米再和黑米一起煮熟，不仅仅使馅料紫色更深，容易引起食欲，而且，先蒸再煮的血糯米口感软糯。在加热条件下加入木薯变性淀粉使馅料变粘稠，加入木薯变性淀粉之后且冷却之后再加入海藻糖，不容易糊，而且保持血糯米和黑米中的水分，防止淀粉回生而导致血糯米和黑米变硬；加入的核桃粉和紫薯粉，不仅可以使馅料粘稠，而且，核桃富含丰富的蛋白质和微量元素，紫薯粉富含花青素、膳食纤维和硒元素，配合血糯米和黑米的营养，使馅料营养更全面，另外，促进人体对蛋白质、微量元素的吸收，具有一定的保健价值。另外，紫薯粉的加入，加深馅料的紫色，更容易引起食欲。保湿粉的加入不仅与食用甘油一起相互作用，保持馅料的水分含量，而且其中的蔗糖酯馅料具有良好的组织结构，起到防止淀粉老化、回生的作用。山梨酸钾和脱氢乙酸钠主要是防腐作用。在制备过程中，原料按顺序依次加入，保证产品口感和层次，而且，保证产品粘稠，性质稳定。
与现有技术相比，本发明制备的馅料紫色浓郁，米香味浓郁，软糯可口，略带嚼劲，口感更丰富，成品密封保存的情况下保质期为3个月左右。而且，营养丰富，促进人体对蛋白质、微量元素的吸收，具有一定的保健价值。
具体实施方式
实施例1
一种血糯米馅料的制作工艺，包括以下步骤：
1)血糯米用清水浸泡12个小时，捞出沥净水，蒸汽蒸1h，按重量份1000份水加热至沸腾，向其中加入蒸熟后的血糯米50份和黑米300份，煮2h,煮熟；维持加热状态，搅拌下加入木薯变性淀粉20份，搅拌混匀，冷却至室温；
2)加入海藻糖400份，分5次加入，每次加入后充分搅拌，搅拌混匀后，再加入葡萄糖100份和白砂糖102份；分5次加入，每次加入后充分搅拌，以混匀；
3)再加入核桃粉2份和紫薯粉4份，分3次加入，每次加入后充分搅拌，以混匀；然后，加入柠檬酸4份和保湿粉15份；分5次加入，每次加入后充分搅拌，以混匀；
核桃粉制备方法：将核桃仁在50℃烘干至恒重，磨粉，过80目筛，即得。
紫薯粉的制备方法为：紫薯蒸熟后，冷却至室温，然后在50℃烘干至恒重，磨粉，过80目筛，即得。
保湿粉是指大豆磷脂与蔗糖酯按照质量比1:1混合得到。
4)再加入食用甘油20份，分5次加入，每次加入后充分搅拌，以混匀，加入山梨酸钾1份和脱氢乙酸钠3份，搅拌混匀后，即得血糯米馅料，可以作为面包夹心或者作为酱蘸着食用。
制作的血糯米馅料密封保存的情况下常温保质期为3个月，米香味浓郁，软糯可口，略带嚼劲，口感更丰富，而且营养丰富，促进人体对蛋白质、微量元素的吸收，具有一定的保健价值,回购率99％。
实施例2
一种血糯米馅料的制作工艺，包括以下步骤：
1)血糯米用清水浸泡15个小时，捞出沥净水，蒸汽蒸1.5h，按重量份1150份水加热至沸腾，向其中加入蒸熟后的血糯米60份和黑米380份，煮2h,煮熟；维持加热状态，搅拌下加入木薯变性淀粉21份，搅拌混匀，冷却至室温；
2)加入海藻糖480份，分4次加入，每次加入后充分搅拌，搅拌混匀后，再加入葡萄糖120份和白砂糖148份；分5次加入，每次加入后充分搅拌，以混匀；
3)再加入核桃粉3份和紫薯粉5份，分2次加入，每次加入后充分搅拌，以混匀；然后，加入柠檬酸5份和保湿粉17份；分5次加入，每次加入后充分搅拌，以混匀；
核桃粉制备方法：将核桃仁在60℃烘干至恒重，磨粉，过80目筛，即得。
紫薯粉的制备方法为：紫薯蒸熟后，冷却至室温，然后在50℃烘干至恒重，磨粉，过80目筛，即得。
保湿粉是指大豆磷脂与蔗糖酯按照质量比1:1混合得到。
4)再加入食用甘油20份，分5次加入，每次加入后充分搅拌，以混匀，加入山梨酸钾1份和脱氢乙酸钠4份，搅拌混匀后，即得血糯米馅料，可以作为面包夹心或者作为酱蘸着食用。
制作的血糯米馅料密封保存的情况下常温保质期为3个月，米香味浓郁，软糯可口，略带嚼劲，口感更丰富，而且营养丰富，促进人体对蛋白质、微量元素的吸收，具有一定的保健价值,回购率99％。
Claims (8)
1.一种血糯米馅料的制作工艺，其特征在于，所述制作工艺包括以下步骤：
1)水加热至沸腾，向其中加入血糯米和黑米，煮熟；维持加热状态，搅拌下加入木薯变性淀粉，搅拌混匀，冷却至室温；
2)加入海藻糖，搅拌混匀后，再加入葡萄糖和白砂糖；搅拌混匀；
3)再加入核桃粉和紫薯粉，搅拌混匀后，加入柠檬酸和保湿粉；搅拌混匀；
4)再加入食用甘油，搅拌混匀后，加入山梨酸钾和脱氢乙酸钠，搅拌混匀后，即得血糯米馅料。
2.根据权利要求1所述的制作工艺，其特征在于，步骤1)之前，将血糯米蒸制，具体为：血糯米用清水浸泡至少12个小时，捞出沥净水，蒸汽蒸1-1.5h。
3.根据权利要求1或2所述的制作工艺，其特征在于，步骤1)中血糯米和黑米煮2-3h，至煮熟。
4.根据权利要求1所述的制作工艺，其特征在于，步骤3)中所述核桃粉的制备方法为：
核桃仁在50-60℃烘干至恒重，磨粉，过60-80目筛，即得。
5.根据权利要求1所述的制作工艺，其特征在于，步骤3)中所述紫薯粉的制备方法为：
紫薯蒸熟后，冷却至室温，然后在40-50℃烘干至恒重，磨粉，过60-80目筛，即得。
6.根据权利要求1所述的制作工艺，其特征在于，步骤3)中所述保湿粉是指大豆磷脂与蔗糖酯按照质量比1:1-2混合得到。
7.根据权利要求1所述的制作工艺，其特征在于，各原料质量份如下：
血糯米50～60份、黑米300～400份、水1000～1200份、海藻糖400～500份、葡萄糖100～120份、保湿粉15～17份、柠檬酸4～5份、核桃粉2-3份、紫薯粉4-5份、甘油20～25份、木薯变性淀粉20～22份、白砂糖100～150份、山梨酸钾1～2份、脱氢乙酸钠3～5份。
8.一种血糯米馅料，其特征在于，采用权利要求1-7任一项所述的工艺制作得到。
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| CN113826856A (zh) * | 2021-10-08 | 2021-12-24 | 宁波吉典健康科技有限公司 | 一种含益生元的低糖型黑芝麻丸及其制备方法 |
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