CN108142821A - 一种红米糕及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本发明提供了一种红米糕,所述红米糕由红米、小麦淀粉、糯米粉、罗汉果甜苷、甜菊苷组成。本发明还提供一种红米糕的制备方法,所述方法包括如下步骤:清洗、干燥、粉碎、混合、成型,即得。本发明制备的红米糕原料构成简单、经济实惠且味美可口,甜味成分主要为甜菊苷和罗汉果甜苷,热量更低、适合糖尿病人食用。
Description
技术领域
本发明涉及食品加工领域,特别涉及一种红米糕及其制备方法。
背景技术
红米起源于中国,距今大约有1千多年的历史,是在大米中液体深层红色霉菌发酵精制而成的一种大米。它外皮呈紫红色,内心红色,米质较好,营养价值也较高,微有酸味,味淡,是南方常见的一种粮食作物。可作饭粥,可作汤羹,还可加工成糕点。
如申请号为CN201710632971.1的中国专利公开了一种红米凉糕及其制备方法,它是由红米130-140份、氢氧化钠7-8份、食盐3-5份、葡萄糖12-15份、纯净水300-380份、鱼胶粉4-5份、桂花茶330-370份、薄荷汁6-8份、枸杞汁40-55份、茉莉花茶70-85份、红茶90-110份为原料,经红米浸泡、红米磨浆、调和熬制、冷却凝固步骤制得。
但该红米糕含有葡萄糖,热量较高,不适宜糖尿病人食用。
发明内容
本发明的目的在于提供一种热量低、适合糖尿病人食用且味美可口的红米糕。
为实现上述目的,本发明提供了一种红米糕,其特征在于,所述红米糕由红米、小麦淀粉、糯米粉、罗汉果甜苷、甜菊苷组成。
优选地,所述红米糕由以下重量份的原料组成:红米40~80份,糯米10~40份,小麦淀粉30~70份,水50~100份,罗汉果甜苷2~10份,甜菊苷1~5份。
优选地,所述红米糕由以下重量份的原料组成:红米60份,糯米30份,小麦淀粉50份,水70份,罗汉果甜苷5份,甜菊苷2份。
本发明还提供一种红米糕的制备方法,所述方法包括如下步骤:
(1)清洗:用清水将红米、糯米反复清洗干净;
(2)干燥:将红米、糯米在60℃干燥40min;
(3)粉碎:将红米、糯米分别用超微粉碎机粉碎至10μm以下,分别得红米粉、糯米粉;
(4)混合:红米粉、糯米粉加入组方量一半的水混匀,小麦淀粉、罗汉果甜苷份,甜菊苷也加入组方量一半的水混匀,随后将两部分混合,得米糊混合物;
(5)成型:将米糊混合物倒入模具,在100℃蒸煮15min,随后在室温下冷却1h,即得。
本发明还提供天然甜味剂在制备红米糕方面的用途
优选地,所述天然甜味剂包括罗汉果甜苷、甜菊苷。
与现有技术相比,本发明具有如下有益效果:本发明制备的红米糕原料构成简单、经济实惠且味美可口,甜味成分主要为甜菊苷和罗汉果甜苷,热量更低、适合糖尿病人食用。
具体实施方式
实施例1
称取以下重量份的原料:红米40g,糯米10g,小麦淀粉30g,水50g,罗汉果甜苷2g,甜菊苷1g。按照以下步骤制备红米糕:
(1)清洗:用清水将红米、糯米反复清洗干净;
(2)干燥:将红米、糯米在60℃干燥40min;
(3)粉碎:将红米、糯米分别用超微粉碎机粉碎至10μm以下,分别得红米粉、糯米粉;
(4)混合:红米粉、糯米粉加入组方量一半的水混匀,小麦淀粉、罗汉果甜苷份,甜菊苷也加入组方量一半的水混匀,随后将两部分混合,得米糊混合物;
(5)成型:将米糊混合物倒入模具,在100℃蒸煮15min,随后在室温下冷却1h,即得。
实施例2
称取以下重量份的原料:红米80g,糯米40g,小麦淀粉70g,水100g,罗汉果甜苷10g,甜菊苷5g。按照以下步骤制备红米糕:
(1)清洗:用清水将红米、糯米反复清洗干净;
(2)干燥:将红米、糯米在60℃干燥40min;
(3)粉碎:将红米、糯米分别用超微粉碎机粉碎至10μm以下,分别得红米粉、糯米粉;
(4)混合:红米粉、糯米粉加入组方量一半的水混匀,小麦淀粉、罗汉果甜苷份,甜菊苷也加入组方量一半的水混匀,随后将两部分混合,得米糊混合物;
(5)成型:将米糊混合物倒入模具,在100℃蒸煮15min,随后在室温下冷却1h,即得。
实施例3
称取以下重量份的原料:红米60g,糯米30g,小麦淀粉50g,水70g,罗汉果甜苷5g,甜菊苷2g。按照以下步骤制备红米糕:
(1)清洗:用清水将红米、糯米反复清洗干净;
(2)干燥:将红米、糯米在60℃干燥40min;
(3)粉碎:将红米、糯米分别用超微粉碎机粉碎至10μm以下,分别得红米粉、糯米粉;
(4)混合:红米粉、糯米粉加入组方量一半的水混匀,小麦淀粉、罗汉果甜苷份,甜菊苷也加入组方量一半的水混匀,随后将两部分混合,得米糊混合物;
(5)成型:将米糊混合物倒入模具,在100℃蒸煮15min,随后在室温下冷却1h,即得。
对比例1~对比例4
分别按表1称量的原料制备红米糕,制备方法同实施例1
表1
红米 | 糯米 | 小麦淀粉 | 水 | 罗汉果甜苷 | 甜菊苷 | |
对比例1 | 20 | 5 | 15 | 30 | 1.0 | 0.5 |
对比例2 | 30 | 8 | 25 | 40 | 1.5 | 0.8 |
对比例3 | 100 | 50 | 80 | 120 | 12 | 5 |
对比例4 | 120 | 60 | 90 | 140 | 14 | 5 |
感官评价
组织10人品尝小组,对不同工艺陈皮小米糕进行感官评价,取其平均值作为评价结果。评分标准见表2,评价结果见表3.
表2
表3
综合评分 | |
实施例1 | 69.8 |
实施例2 | 75.4 |
实施例3 | 85.3 |
对比例1 | 42.3 |
对比例2 | 55.9 |
对比例3 | 53.2 |
对比例4 | 40.6 |
由表3可知,实施例3所得的红米糕各方面性能均最佳,明显优于其余实施例和对比例;实施例1、实施例2所得的红米糕综合评价优于其余对比例。
前述对本发明的具体示例性实施方案的描述是为了说明和例证的目的。这些描述并非想将本发明限定为所公开的精确形式,并且很显然,根据上述教导,可以进行很多改变和变化。对示例性实施例进行选择和描述的目的在于解释本发明的特定原理及其实际应用,从而使得本领域的技术人员能够实现并利用本发明的各种不同的示例性实施方案以及各种不同的选择和改变。本发明的范围意在由权利要求书及其等同形式所限定。
Claims (6)
1.一种红米糕,其特征在于,所述红米糕由红米、小麦淀粉、糯米粉、罗汉果甜苷、甜菊苷组成。
2.根据权利要求1所述的红米糕,其特征在于,所述红米糕由以下重量份的原料组成:红米40~80份,糯米10~40份,小麦淀粉30~70份,水50~100份,罗汉果甜苷2~10份,甜菊苷1~5份。
3.根据权利要求2所述的红米糕,其特征在于,所述红米糕由以下重量份的原料组成:红米60份,糯米30份,小麦淀粉50份,水70份,罗汉果甜苷5份,甜菊苷2份。
4.一种权利要求1~3任一红米糕的制备方法,所述方法包括如下步骤:
(1)清洗:用清水将红米、糯米反复清洗干净;
(2)干燥:将红米、糯米在60℃干燥40min;
(3)粉碎:将红米、糯米分别用超微粉碎机粉碎至10μm以下,分别得红米粉、糯米粉;
(4)混合:红米粉、糯米粉加入组方量一半的水混匀,小麦淀粉、罗汉果甜苷份,甜菊苷也加入组方量一半的水混匀,随后将两部分混合,得米糊混合物;
(5)成型:将米糊混合物倒入模具,在100℃蒸煮15min,随后在室温下冷却1h,即得。
5.天然甜味剂在制备权利要求1~3任一所述红米糕方面的用途。
6.根据权利要求5所述的通途,所述天然甜味剂包括罗汉果甜苷、甜菊苷。
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