CN108112879A - 一种利用酵母和酵素制作面食的配方及方法 - Google Patents
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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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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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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Abstract
本发明公开了一种利用酵母和酵素制作面食的配方及方法,所述配方由以下重量的原料组成:普通中筋面粉600~800克,酵母粉7~10克,温水275~325克,糖20~30克,泡打粉10~15克,酵素粉8~10克。所述温水的温度比人体正常体温略高;所述糖为普通绵白糖,或其它可食用糖;所述酵母粉及酵素粉均为普通市售产品。本发明由于利用了酵素粉,制作出来的面食可调理肠胃,促进消化,特别适用于易上火体质人群,且有一定的减肥和美容效果。
Description
技术领域
本发明属于食品技术,特别涉及一种利用酵母和酵素制作面食的配方及方法。
背景技术
供人类食用的酵母粉或颗粒状产品,不具有发酵力的繁殖能力,它可通过回收啤酒厂的酵母泥、或为了人类营养的要求专门培养并干燥而得。美国、日本及欧洲一些国家在普通的粮食制品如面包、蛋糕、饼干和烤饼中掺入5%左右的食用酵母粉以提高食品的营养价值。酵母自溶物可作为肉类、果酱、汤类、乳酪、面包类食品、蔬菜及调味料的添加剂;在婴儿食品、健康食品中作为食品营养强化剂。从酵母中提取的浓缩转化酶用作方蛋夹心巧克力的液化剂。从以乳清为原料生产的酵母中提取的乳糖酶,可用于牛奶加工以增加甜度,防止乳清浓缩液中乳糖的结晶,适应不耐乳糖症的消费者的需要。
酵素,英文为Enzyme,是酶的旧译。人体由细胞构成,每个细胞由于酵素的存在才表现出种种生命活动,人体内的新陈代谢才能进行。酵素是人体内新陈代谢的催化剂,只有酵素存在,人体内才能进行各项生化反应。人体内酵素越多,越完整,其生命就越健康。当人体内没有了活性酵素,生命也就受到极大威胁。人类的疾病,大多数与酵素的缺乏、利用或合成障碍有关,补充酵素粉是当前保健养生重要内容之一。
酵素粉,指的是从多种植物、水果和种子中取得的含有多种可食用酵素的粉末,是用酵素原液加入小麦粉之类,使其凝固吸附而成。如:多糖酵素、益生菌酵素、蛋白质分解酵素、脂肪分解酵素、淀粉分解酵素,木瓜酶、凤梨酶并含有叶绿素、多种天然维生素、矿物质和微量元素等。其中,淀粉分解酵素可以使淀粉水解,变成糊精、麦芽糖和葡萄糖;脂肪分解酵素可以使脂肪水解,产生甘油二酯、甘油一酯、甘油以及脂肪酸;蛋白质分解酵素可以使蛋白质发生水解,主要生成肽类以及氨基酸。达到调理胃肠,增加消化吸收,增强体质。酵素粉进入人体后,能迅速被人体吸收和利用,并不增加胃肠负担,对溃疡病还有抗炎作用;并成为细胞活动,尤其是脑细胞活动的必需品;即能增加体质,又能预防各种疾病发生。酵素粉对人体没有伤害,在体内不积存,故可长期服用。
在制作包子馒头等面食时,传统工艺常用到酵母粉进行发酵,但是却很少应用酵素粉,因此,本发明人在这一方面进行创新改良,研究出一种利用酵母和酵素制作面食的配方及方法。
发明内容
发明目的:针对现有技术的不足,发明一种利用酵母和酵素制作面食的配方及方法,调理肠胃,促进消化,特别适用于易上火体质人群,且有一定的减肥和美容效果。
技术方案:为实现上述目的,本发明的技术方案如下:
一种利用酵母和酵素制作面食的配方,由以下重量的原料组成:普通中筋面粉600~800克,酵母粉7~10克,温水275~325克,糖20~30克,泡打粉10~15克,酵素粉8~10克。
所述温水的温度比人体正常体温略高;
所述糖为普通绵白糖,或其它可食用糖;
所述酵母粉及酵素粉均为普通市售产品。
优选的,所述利用酵母和酵素制作面食的配方,由以下重量的原料组成:普通中筋面粉600克,酵母粉7克,温水275克,糖20克,泡打粉10克,酵素粉8克。
一种利用酵母和酵素制作面食的方法,包括以下步骤:
(一)制作酵母水:先用100~150克温水把7~10克酵母粉化开,得到活化的酵母水,这样做一是可以判断酵母的活力,二是可以预先激发酵母的活力,以加快后续发面的速度。
(二)揉面及发酵:把活化的酵母水、8~10克酵素粉和剩余的温水,倒在500~700克面粉、20~30克糖里,一起揉面,揉均匀细腻即可;接着将揉好的面团放在盆里,保湿,盖上保鲜膜,使面团发酵至2倍体积大。
(三)踹面:把发酵至2倍体积大的面团取出,将剩余的面粉及10~15克泡打粉,踹面,直至把干粉揉光,揉成均匀细腻的面团,表面有细腻的微小孔。
(四)整形:经过踹面的面团干湿适中,放在揉面垫上,制作馒头或包子等面食;为了整形保持形状、避免面团太湿、褶子变成平褶子,揉面垫上可以撒粉少许。
(五)蒸煮:做好面食后放入蒸笼;锅里上冷水,蒸笼放在锅上,稍微加热下,醒发一会,等馒头或者包子等面食微微变大,开火蒸15分钟关火,闷5分钟,开锅。
本发明的优点和有益效果:本发明由于利用了酵素粉,制作出来的面食可调理肠胃,促进消化,特别适用于易上火体质人群,且有一定的减肥和美容效果。
具体实施方式
为了使本发明的目的、技术方案和优点更加清楚,下面结合具体实施例和实验数据对本发明进行详细描述。
实施例:
一种利用酵母和酵素制作面食的配方,由以下重量的原料组成:普通中筋面粉600克,酵母粉7克,温水275克,糖20克,泡打粉10克,酵素粉8克。
所述温水的温度比人体正常体温略高;
所述糖为普通绵白糖;
所述酵母粉及酵素粉均为普通市售产品。
一种利用酵母和酵素制作面食的方法,包括以下步骤:
(一)制作酵母水:先用100克温水把7克酵母粉化开,得到活化的酵母水,这样做一是可以判断酵母的活力,二是可以预先激发酵母的活力,以加快后续发面的速度。
(二)揉面及发酵;把活化的酵母水、8克酵素粉和剩余的175克温水,倒在500克面粉、20克糖里,一起揉面,揉均匀细腻即可;接着将揉好的面团放在盆里,保湿,盖上保鲜膜,使面团发酵至2倍体积大。
(三)踹面:把发酵至2倍体积大的面团取出,将剩余的100克面粉及10克泡打粉,踹面,直至把干粉揉光,揉成均匀细腻的面团,表面有细腻的微小孔。
(四)整形:经过踹面的面团干湿适中,放在揉面垫上,制作馒头或包子等面食;为了整形保持形状、避免面团太湿、褶子变成平褶子,揉面垫上可以撒粉少许。
(五)蒸煮:做好面食后放入蒸笼;锅里上冷水,蒸笼放在锅上,稍微加热下,醒发一会,等馒头或者包子等面食微微变大,开火蒸15分钟关火,闷5分钟,开锅。
实施例仅用于说明本发明技术方案,而不应视为限定本发明的范围。
Claims (3)
1.一种利用酵母和酵素制作面食的配方,其特征在于,由以下重量的原料组成:普通中筋面粉600~800克,酵母粉7~10克,温水275~325克,糖20~30克,泡打粉10~15克,酵素粉8~10克。
所述温水的温度比人体正常体温略高;
所述糖为普通绵白糖,或其它可食用糖;
所述酵母粉及酵素粉均为普通市售产品。
2.根据权利要求1所述的利用酵母和酵素制作面食的配方,其特征在于,由以下重量的原料组成:普通中筋面粉600克,酵母粉7克,温水275克,糖20克,泡打粉10克,酵素粉8克。
3.一种利用酵母和酵素制作面食的方法,其特征在于,包括以下步骤:
(一)制作酵母水:先用100~150克温水把7~10克酵母粉化开,得到活化的酵母水,这样做一是可以判断酵母的活力,二是可以预先激发酵母的活力,以加快后续发面的速度。
(二)揉面及发酵:把活化的酵母水、8~10克酵素粉和剩余的温水,倒在500~700克面粉、20~30克糖里,一起揉面,揉均匀细腻即可;接着将揉好的面团放在盆里,保湿,盖上保鲜膜,使面团发酵至2倍体积大。
(三)踹面:把发酵至2倍体积大的面团取出,将剩余的面粉及10~15克泡打粉,踹面,直至把干粉揉光,揉成均匀细腻的面团,表面有细腻的微小孔。
(四)整形:经过踹面的面团干湿适中,放在揉面垫上,制作馒头或包子等面食;为了整形保持形状、避免面团太湿、褶子变成平褶子,揉面垫上可以撒粉少许。
(五)蒸煮:做好面食后放入蒸笼;锅里上冷水,蒸笼放在锅上,稍微加热下,醒发一会,等馒头或者包子等面食微微变大,开火蒸15分钟关火,闷5分钟,开锅。
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