CN107912691A - 一种具备保健功能的速冻汤圆及其制备方法 - Google Patents
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Abstract
本发明公开一种具备保健功能的速冻汤圆及其制备方法,以糯米粉、葛粉、变性淀粉、防冻裂剂和纯净水混合调制面团制成汤圆皮,将山楂、花生仁、瓜子仁、杏仁、黑芝麻、核桃仁、白砂糖、桂花和蜂蜜分步加工制成汤圆馅。本发明产品营养价值高、口感好,便于大众日常食用,在人们普遍关注营养健康的今天,将会深受人们喜爱。本发明的一种具备保健功能的速冻汤圆制备方法,工艺易于标准化、适合大规模生产,对提高企业产品竞争力,有效扩大市场份额,推动企业技术创新和技术进步等都具有重大的现实意义和社会意义。
Description
技术领域
本发明涉及一种速冻食品技术领域,特别涉及一种具备保健功能的速冻汤圆及其制备方法。
背景技术
汤圆起源于宋朝,是我国的传统风味食品,历史悠久,深受大众喜爱。然而随着现代社会生活节奏的加快,汤圆繁琐的加工工艺已经很难适应现代快节奏的生活方式。因此,速冻汤圆应运而生,并以其安全、方便、卫生、快捷、营养、美味的特点成为速冻食品中的佼佼者。
近年来,随着速冻技术的发展,速冻汤圆受到广大消费者的青睐。目前我国市场上的速冻汤圆馅料主要是以芝麻糊为主,成分和营养相对比较单一,难以满足人们的口感和保健需求。另外,常规汤圆皮都是以糯米为原料加工而成,速冻汤圆的核心原料水磨糯米粉不像面粉有筋力,往往容易出现速冻后有明显的开裂,脱粉的现象,煮后形态不完整、弹性不够、香气不足等问题,严重影响了汤圆的品质。
发明内容
针对上述现有技术存在的问题,本发明提供一种具备保健功能的速冻汤圆及其制备方法。
为了解决上述技术问题,本发明采用如下技术方案:
一种具备保健功能的速冻汤圆,包括汤圆皮和汤圆馅,所述汤圆皮,以重量份计,由以下组分组成:糯米粉40~50份、葛粉20~30份、变性淀粉10~15份、防冻裂剂1~2份、纯净水30~50份;
所述汤圆馅,以重量份计,由以下组分组成:山楂20~25份、花生仁10~15份、瓜子仁10~15份、杏仁5~10份、黑芝麻5~10份、核桃仁5~10份、白砂糖2~3份、桂花2~3份、蜂蜜1~3份。
一种具备保健功能的速冻汤圆,所述汤圆皮,以重量份计,由以下组分组成:糯米粉45份、葛粉25份、变性淀粉12份、防冻裂剂1.5份、纯净水35份;
所述汤圆馅,以重量份计,由以下组分组成:山楂23份、花生仁13份、瓜子仁13份、杏仁7份、黑芝麻8份、核桃仁7份、白砂糖2.5份、桂花2.5份、蜂蜜2份。
作为上述方案的进一步优化,所述防冻裂剂以重量份计,由以下组分组成:单甘脂1~2份、海藻糖3~4份、羧甲基纤维素钠2~3份和三聚磷酸钠1~2份。
作为上述方案的进一步优化,所述防冻裂剂以重量份计,由以下组分组成:单甘脂1.5份、海藻糖3.5份、羧甲基纤维素钠2.5份和三聚磷酸钠1.5份。
本发明还提供了一种具备保健功能的速冻汤圆的制备方法,包括如下步骤:
(1)和面:按比例称取糯米粉、葛粉、变性淀粉、防冻裂剂、纯净水,一并加入和面机和面,完成后醒面30min,醒面完成后压成面团,备用;
(2)制馅:按比例称取汤圆馅原料,将山楂、桂花洗净、晾干水渍后绞碎成糊状,将花生仁、瓜子仁、杏仁、黑芝麻、核桃仁炒熟,冷却后放入粉碎机粉碎,混合成五仁粉末,加入到山楂桂花糊中,再加入白砂糖、蜂蜜和适量水送入搅拌机,制作成汤圆馅,备用;
(3)制作成型:将步骤(1)中的汤圆面团和和步骤(2)中制备的汤圆馅分别加入汤圆成型机中,调整汤圆的成型重量后制备成型;
(4)速冻:将步骤(3)中成型的汤圆进行称重,剔除不合格的部分,并将合格的喷雾淋湿,送入冷冻机中,速冻机温度调至-25℃以下,完成后即得所述速冻五仁葛粉汤圆。
与已有技术相比,本发明的一种具备保健功能的速冻汤圆及其制备方法的有益效果体现在:
(1)本发明的一种具备保健功能的速冻汤圆,在汤圆皮中加入葛粉,用花生仁、瓜子仁、杏仁、芝麻仁、黑芝麻、山楂、桂花等制作汤圆馅,丰富了汤圆的营养成分和口味,在提升速冻汤圆口感的同时,增强了对人体的保健功能,具有较高的食用价值,便于大众日常食用,在人们普遍关注营养健康的今天,深受人们喜爱。
(2)本发明的一种具备保健功能的速冻汤圆,在汤圆皮中还加入了变性淀粉、防冻裂剂,避免汤圆在速冻时裂开,提高了汤圆的良品率。
(3)本发明的一种具备保健功能的速冻汤圆制备方法,工艺易于标准化、适合大规模生产。对提高企业产品竞争力,有效扩大市场份额,推动企业技术创新和技术进步等都具有重大的现实意义和社会意义。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明了,下面通过实施例,对本发明进行进一步详细说明。但是应该理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限制本发明的范围。
实施例1
一种具备保健功能的速冻汤圆,包括汤圆皮和汤圆馅,所述汤圆皮,以重量份计,由以下组分组成:糯米粉40份、葛粉20份、变性淀粉10份、防冻裂剂1份、纯净水30份;
所述汤圆馅,以重量份计,由以下组分组成:山楂20份、花生仁10份、瓜子仁10份、杏仁5份、黑芝麻5份、核桃仁5份、白砂糖2份、桂花2份、蜂蜜1份。
实施例2
一种具备保健功能的速冻汤圆,包括汤圆皮和汤圆馅,所述汤圆皮,以重量份计,由以下组分组成:糯米粉50份、葛粉30份、变性淀粉15份、防冻裂剂2份、纯净水50份;
所述汤圆馅,以重量份计,由以下组分组成:山楂25份、花生仁15份、瓜子仁15份、杏仁10份、黑芝麻10份、核桃仁10份、白砂糖3份、桂花3份、蜂蜜3份。
实施例3
一种具备保健功能的速冻汤圆,以重量份计,汤圆皮由以下组分组成:糯米粉45份、葛粉25份、变性淀粉12份、防冻裂剂1.5份、纯净水35份,汤圆馅由以下组分组成:山楂23份、花生仁13份、瓜子仁13份、杏仁7份、黑芝麻8份、核桃仁7份、白砂糖2.5份、桂花2.5份、蜂蜜2份。
所述防冻裂剂以重量份计,由以下组分组成:单甘脂1.5份、海藻糖3.5份、羧甲基纤维素钠2.5份和三聚磷酸钠1.5份
本优先实施例的一种具备保健功能的速冻汤圆的制备方法,包括如下步骤:
(1)和面:按比例称取糯米粉、葛粉、变性淀粉、防冻裂剂、纯净水,一并加入和面机和面,完成后醒面30min,醒面完成后压成面团,备用;
(2)制馅:按比例称取汤圆馅原料,将山楂、桂花洗净、晾干水渍后绞碎成糊状,将花生仁、瓜子仁、杏仁、黑芝麻、核桃仁炒熟,冷却后放入粉碎机粉碎,混合成五仁粉末,加入到山楂桂花糊中,再加入白砂糖、蜂蜜和适量水送入搅拌机,制作成汤圆馅,备用;
(3)制作成型:将步骤(1)中的汤圆面团和和步骤(2)中制备的汤圆馅分别加入汤圆成型机中,调整汤圆的成型重量后制备成型;
(4)速冻:将步骤(3)中成型的汤圆进行称重,剔除不合格的部分,并将合格的喷雾淋湿,送入冷冻机中,速冻机温度调至-25℃以下,完成后即得所述速冻五仁葛粉汤圆。
本发明的一种具备保健功能的速冻汤圆,在汤圆皮中加入葛粉,用花生仁、瓜子仁、杏仁、芝麻仁、黑芝麻、山楂、桂花等制作汤圆馅,丰富了汤圆的营养成分和口味,在提升速冻汤圆口感的同时,增强了对人体的保健功能,具有较高的食用价值,便于大众日常食用,在人们普遍关注营养健康的今天,深受人们喜爱。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换或改进等,均应包含在本发明的保护范围之内。
Claims (5)
1.一种具备保健功能的速冻汤圆,包括汤圆皮和汤圆馅,其特征在于:所述汤圆皮,以重量份计,由以下组分组成:糯米粉40~50份、葛粉20~30份、变性淀粉10~15份、防冻裂剂1~2份、纯净水30~50份;
所述汤圆馅,以重量份计,由以下组分组成:山楂20~25份、花生仁10~15份、瓜子仁10~15份、杏仁5~10份、黑芝麻5~10份、核桃仁5~10份、白砂糖2~3份、桂花2~3份、蜂蜜1~3份。
2.一种具备保健功能的速冻汤圆,其特征在于:所述汤圆皮,以重量份计,由以下组分组成:糯米粉45份、葛粉25份、变性淀粉12份、防冻裂剂1.5份、纯净水35份;
所述汤圆馅,以重量份计,由以下组分组成:山楂23份、花生仁13份、瓜子仁13份、杏仁7份、黑芝麻8份、核桃仁7份、白砂糖2.5份、桂花2.5份、蜂蜜2份。
3.根据权利要求1或2所述的一种具备保健功能的速冻汤圆,其特征在于:所述防冻裂剂以重量份计,由以下组分组成:单甘脂1~2份、海藻糖3~4份、羧甲基纤维素钠2~3份和三聚磷酸钠1~2份。
4.根据权利要求1或2所述的一种具备保健功能的速冻汤圆,其特征在于:所述防冻裂剂以重量份计,由以下组分组成:单甘脂1.5份、海藻糖3.5份、羧甲基纤维素钠2.5份和三聚磷酸钠1.5份。
5.根据权利要求1或2所述的一种具备保健功能的速冻汤圆的制备方法,其特征在于,包括如下步骤:
(1)和面:按比例称取糯米粉、葛粉、变性淀粉、防冻裂剂、纯净水,一并加入和面机和面,完成后醒面30min,醒面完成后压成面团,备用;
(2)制馅:按比例称取汤圆馅原料,将山楂、桂花洗净、晾干水渍后绞碎成糊状,将花生仁、瓜子仁、杏仁、黑芝麻、核桃仁炒熟,冷却后放入粉碎机粉碎,混合成五仁粉末,加入到山楂桂花糊中,再加入白砂糖、蜂蜜和适量水送入搅拌机,制作成汤圆馅,备用;
(3)制作成型:将步骤(1)中的汤圆面团和和步骤(2)中制备的汤圆馅分别加入汤圆成型机中,调整汤圆的成型重量后制备成型;
(4)速冻:将步骤(3)中成型的汤圆进行称重,剔除不合格的部分,并将合格的喷雾淋湿,送入冷冻机中,速冻机温度调至-25℃以下,完成后即得所述速冻五仁葛粉汤圆。
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