CN108185100A - 一种花生麦片糖及其制备方法 - Google Patents
一种花生麦片糖及其制备方法 Download PDFInfo
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- CN108185100A CN108185100A CN201810089674.1A CN201810089674A CN108185100A CN 108185100 A CN108185100 A CN 108185100A CN 201810089674 A CN201810089674 A CN 201810089674A CN 108185100 A CN108185100 A CN 108185100A
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- parts
- oatmeal
- sugar
- peanut
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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- A23L3/3553—Organic compounds containing phosphorus
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明属于食品领域,具体涉及一种花生麦片糖及其制备方法,该花生麦片糖以花生仁、麦片、甘草、绿茶、魔芋精粉、大米蛋白粉、糖醇、代可可脂、1+G、单硬脂酸甘油酯、植物油和食盐为原料,其充分考虑了原料的组成和各原料相互之间的配比,使各原料在特定的配比下,在快速补充能量和营养的同时,具有醒脾和胃、滋养调气的功效,使之适宜胃寒人群食用;加之该原料中使用甘草和糖醇来调节甜味,避免了使用高糖类物质,使之能够避免血糖的快速升高与大幅度波动,有助于高血糖患者的血糖水平的平稳控制,能够有效缓食糖后血糖高;且本发明花生麦片糖口感柔软,硬度适中,不硌牙,不黏牙,食用后不易得龋齿。
Description
技术领域
本发明属于食品领域,具体涉及一种花生麦片糖及其制备方法。
背景技术
糖果行业作为我国传统的支柱零食产业之一,保持着快速的增长,其潜力市场份额不断扩张,近五年,我国糖果市场一直保持8%-12%的年增长率。花生为糖果的常见原料,其含有丰富的脂肪和蛋白质,具有很高的营养价值,经测定,花生内脂肪含量为44%-45%,蛋白质含量为24-36%,花生中还含有维生素B2、B3、A、D、E,硫胺素,核黄素和尼克酸等多种维生素。花生可以促进人体内胆固醇分解为胆汁酸排出体外,避免胆固醇在体内的沉积,减少因胆固醇在人体中超过正常值而引发多种心脑血管疾病的发生率;花生中锌元素含量普遍高于其他油料作物,锌能促进儿童大脑发育,增强大脑的记忆功能,激活中老年人脑细胞,有效地延缓人体过早衰老;花生还可减缓碳水化合物的吸收,稳定血糖。麦片为麦片糖的主要原料,其是一种以小麦为原料加工而成的食品,近代研究报名,麦片可以降低血糖,加之其含有较丰富的纤维素,对人体减肥具有很好的疗效。
目前市售糖果中蔗糖含量较高,不适合高血糖人群食用,且市售糖果大多口感甜腻、味道单一,食用后易导致龋齿,严重影响消费者的身体健康。随着人们对生活品质要求越来越高,糖果行业向保健型、低糖型和生态型的转变已然成为趋势。例如,中国专利文献CN106359818A公开了一种中老年人花生糖,其原料为花生、脱脂牛奶、白砂糖、赤藓糖醇、低聚木糖、魔芋淀粉、玉米须提取物、地骨皮提取物和青黛,上述花生糖口感柔软,甜味适中,不粘牙,在一定程度上可以保护牙齿,防止龋齿。然而,上述花生糖,一方面,由于其原料中加入了植物提取物、白砂糖和青黛,使得对青黛过敏及胃寒者均不宜食用上述花生糖;另一方面,为使上述花生糖的甜味适中,在加入赤藓糖醇和低聚木糖的同时,加入了白砂糖,这必然限制了上述花生糖在高血糖人群中的食用。
为此,如何对现有的花生糖进行改进,使之适合胃寒人群、高血糖人群食用,并且不粘牙,能防止龋齿,这对于本领域技术人员来说是一个亟待解决的技术难题。
发明内容
为此,本发明要解决的技术问题是现有的糖果不适宜胃寒人群和高血糖人群食用的缺陷,从而提供一种适宜胃寒人群和高血糖人群食用的花生麦片糖,并进一步提供了其制备方法。
为此,本发明实现上述目的的技术方案为:
一种花生麦片糖,包括如下重量份的原料:
花生仁850-900份、麦片100-150份、甘草15-25份、绿茶150-200份、魔芋精粉50-120份、大米蛋白粉70-160份、糖醇50-80份、代可可脂15-20份。
上述花生麦片糖,还包括1+G 5-10份、单硬脂酸甘油酯2-3份、植物油15-25份、食盐30-40份。
上述花生麦片糖,还包括辣椒和花椒,其中,所述辣椒30-40份、所述花椒15-25份。
上述花生麦片糖中,所述糖醇为麦芽糖醇或木糖醇。
优选的,上述花生麦片糖包括如下重量份的原料:
花生仁880-900份、麦片100-120份、甘草18-22份、绿茶160-180份、魔芋精粉70-110份、大米蛋白粉80-150份、糖醇60-80份、代可可脂18-20份、1+G 5-8份、单硬脂酸甘油酯2-3份、植物油18-22份、食盐35-40份、辣椒35-40份、花椒18-22份。
一种上述花生麦片糖的制备方法,包括以下步骤:
(1)取花生仁烘熟、去红衣,将去红衣后的花生仁和麦片分别粉碎备用;
(2)将绿茶、甘草混合,用水煮沸30-40min,过滤,取水煮液备用;
(3)将代可可脂加热融化,而后依次加入步骤(1)中粉碎的花生仁和麦片与步骤(2)中的水煮液,搅拌至糊状,继续加入魔芋精粉、糖醇和大米蛋白粉,搅拌混匀;
(4)成型:将步骤(3)熬制的糖液成型、压平、冷却、脱膜,即得所述花生麦片糖。
步骤(2)中,在混合前还加入食盐。
步骤(3)中,继续加入魔芋精粉、糖醇、大米蛋白粉、单硬脂酸甘油酯和1+G,搅拌混匀。
步骤(4)中,将所述糖液倒入用植物油涂膜的模具中成型。
步骤(2)中,在混合前还加入花椒和辣椒。
与现有技术相比,本发明的上述技术方案具有如下优点:
1、本发明所述的花生麦片糖,以花生仁、麦片、甘草、绿茶、魔芋精粉、大米蛋白粉、糖醇和代可可脂为主要原料,一方面,该原料中花生仁醒脾和胃、滋养调气;甘草具有缓解脾胃气虚,倦怠乏力等功效,助花生仁醒脾和胃,清热解毒治胃气上逆;绿茶、花生仁与麦片合用,有治疗胃阴亏虚、胃失和降之功效;魔芋精粉散肿解毒、化痰软坚;上述各原料相伍相配,共奏温阳暖胃、行气止痛之功效,使之适宜胃寒人群食用;另一方面,麦片和花生仁合用,可提高饱腹感;绿茶与魔芋精粉合用可降低“三高”,加之与魔芋精粉同用具有降血糖的功效,原料中使用甘草和糖醇来调节甜味,避免了使用高糖类物质,上述各原料相伍相配能够避免血糖的快速升高与大幅度波动,有助于高血糖患者的血糖水平的平稳控制,能够有效缓食糖后血糖高,适宜高血糖人群食用;此外,原料中绿茶可减少牙菌斑,花生仁、麦片和魔芋精粉增加了糖果的花生奶香味,使其口感柔软,硬度适中,不硌牙,不黏牙,因而食用上述糖果后不易得龋齿。
2、本发明所述的花生麦片糖,还包括1+G、单硬脂酸甘油酯、植物油和食盐,原料中1+G为5′肌苷酸钠-IMP和5′鸟核酸钠-GMP各50%结合而成,其与单硬脂酸甘油酯合用,可对本发明制备的花生麦片糖进行保鲜,增强了本发明制备的花生麦片糖的天然鲜美、浓郁与香甜味;植物油和食盐可用来调节糖果口味。上述原料相伍相配可使本发明制得的花生麦片糖气味清香,色泽诱人,适于大众口味。
3、本发明所述的花生麦片糖,为适用各年龄段人群,增进食欲,可在原料中添加辣椒和花椒,这样有利于保证花生麦片糖具有适当的甜辣比值,既能够保证糖果口味,又能够避免其味道过于单一。
4、本发明所述的花生麦片糖的制备方法,该制备方法首先将花生仁和麦片粉碎;而后将食盐、绿茶、甘草混合水煮,取水煮液备用;将代可可脂加热融化,依次加入粉碎后的花生仁和麦片与水煮液,搅拌至糊状,继续加入魔芋精粉、单硬脂酸甘油酯、糖醇、大米蛋白粉和1+G,搅拌混匀,而后在植物油中成型、压平、冷却、脱膜,即得花生麦片糖,该制备方法可最大程度地保留各原料中的营养成分,提高本发明花生麦片糖的营养价值。
具体实施方式
下面将对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。此外,下面所描述的本发明不同实施方式中所涉及的技术特征只要彼此之间未构成冲突就可以相互结合。
实施例1
本实施例提供的花生麦片糖的原料组成为:
花生仁880g、麦片120g、甘草18g、绿茶180g、魔芋精粉70g、大米蛋白粉150g、糖醇60g、代可可脂20g、1+G 5g、单硬脂酸甘油酯3g、植物油18g、食盐40g、辣椒g、花椒22g;
该花生麦片糖的制备方法为:
(1)将带壳花生用剥壳机剥壳,挑选剔除霉变及杂质花生仁,取剩余花生仁烘熟、去红衣,将去红衣后的花生仁和麦片分别粉碎备用;
(2)将食盐、绿茶、甘草、花椒和辣椒混合,用水煮沸30-40min,过滤,取水煮液备用;
(3)将代可可脂加热融化,而后依次加入步骤(1)中粉碎后的花生仁和麦片与步骤(2)中的水煮液,搅拌至糊状,继续加入魔芋精粉、单硬脂酸甘油酯、糖醇、大米蛋白粉和1+G,搅拌混匀;
(4)将步骤(3)熬制的糖液用植物油涂膜的椭圆形模具中成型、压平、冷却、脱膜,即得所述花生麦片糖。
实施例2
本实施例提供的花生麦片糖的原料组成为:
花生仁900g、麦片100g、甘草22g、绿茶160g、魔芋精粉110g、大米蛋白粉80g、糖醇80g、代可可脂18g、1+G 8g、单硬脂酸甘油酯2g、植物油22g、食盐35g、辣椒40g、花椒18g;
该花生麦片糖的制备方法为:
(1)将带壳花生用剥壳机剥壳,挑选剔除霉变及杂质花生仁,取剩余花生仁烘熟、去红衣,将去红衣后的花生仁和麦片分别粉碎备用;
(2)将食盐、绿茶、甘草、花椒和辣椒混合,用水煮沸30-40min,过滤,取水煮液备用;
(3)将代可可脂加热融化,而后依次加入步骤(1)中粉碎后的花生仁和麦片与步骤(2)中的水煮液,搅拌至糊状,继续加入魔芋精粉、单硬脂酸甘油酯、糖醇、大米蛋白粉和1+G,搅拌混匀;
(4)将步骤(3)熬制的糖液用植物油涂膜的椭圆形模具中成型、压平、冷却、脱膜,即得所述花生麦片糖。
实施例3
本实施例提供的花生麦片糖的原料组成为:
花生仁890g、麦片110g、甘草20g、绿茶170g、魔芋精粉90g、大米蛋白粉110g、糖醇65g、代可可脂19g、1+G 7g、单硬脂酸甘油酯2.5g、植物油20g、食盐38g、辣椒36g、花椒20g;
该花生麦片糖的制备方法为:
(1)将带壳花生用剥壳机剥壳,挑选剔除霉变及杂质花生仁,取剩余花生仁烘熟、去红衣,将去红衣后的花生仁和麦片分别粉碎备用;
(2)将食盐、绿茶、甘草、花椒和辣椒混合,用水煮沸30-40min,过滤,取水煮液备用;
(3)将代可可脂加热融化,而后依次加入步骤(1)中粉碎后的花生仁和麦片与步骤(2)中的水煮液,搅拌至糊状,继续加入魔芋精粉、单硬脂酸甘油酯、糖醇、大米蛋白粉和1+G,搅拌混匀;
(4)将步骤(3)熬制的糖液用植物油涂膜的椭圆形模具中成型、压平、冷却、脱膜,即得所述花生麦片糖。
实施例4
本实施例提供的花生麦片糖的原料组成为:
花生仁850g、麦片150g、甘草15g、绿茶200g、魔芋精粉50g、大米蛋白粉160g、糖醇50g、代可可脂20g、1+G 5g、单硬脂酸甘油酯3g、植物油15g、食盐40g;
该花生麦片糖的制备方法为:
(1)将带壳花生用剥壳机剥壳,挑选剔除霉变及杂质花生仁,取剩余花生仁烘熟、去红衣,将去红衣后的花生仁和麦片分别粉碎备用;
(2)将食盐、绿茶、甘草混合,用水煮沸30-40min,过滤,取水煮液备用;
(3)将代可可脂加热融化,而后依次加入步骤(1)中粉碎后的花生仁和麦片与步骤(2)中的水煮液,搅拌至糊状,继续加入魔芋精粉、单硬脂酸甘油酯、糖醇、大米蛋白粉和1+G,搅拌混匀;
(4)将步骤(3)熬制的糖液用植物油涂膜的椭圆形模具中成型、压平、冷却、脱膜,即得所述花生麦片糖。
实施例5
本实施例提供的花生麦片糖的原料组成为:
花生仁900g、麦片100g、甘草25g、绿茶150g、魔芋精粉120g、大米蛋白粉70g、糖醇80g、代可可脂15g、1+G 10g、单硬脂酸甘油酯2g、植物油25g、食盐30g;
该花生麦片糖的制备方法为:
(1)将带壳花生用剥壳机剥壳,挑选剔除霉变及杂质花生仁,取剩余花生仁烘熟、去红衣,将去红衣后的花生仁和麦片分别粉碎备用;
(2)将食盐、绿茶、甘草混合,用水煮沸30-40min,过滤,取水煮液备用;
(3)将代可可脂加热融化,而后依次加入步骤(1)中粉碎后的花生仁和麦片与步骤(2)中的水煮液,搅拌至糊状,继续加入魔芋精粉、单硬脂酸甘油酯、糖醇、大米蛋白粉和1+G,搅拌混匀;
(4)将步骤(3)熬制的糖液用植物油涂膜的椭圆形模具中成型、压平、冷却、脱膜,即得所述花生麦片糖。
实施例6
花生仁900g、麦片110g、甘草20g、绿茶175g、魔芋精粉95g、大米蛋白粉125g、糖醇75g、代可可脂19.5g、1+G 7.5g、单硬脂酸甘油酯2.5g、植物油20.5g、食盐36g、辣椒30g、花椒25g;
该花生麦片糖的制备方法为:
(1)将带壳花生用剥壳机剥壳,挑选剔除霉变及杂质花生仁,取剩余花生仁烘熟、去红衣,将去红衣后的花生仁和麦片分别粉碎备用;
(2)将食盐、绿茶、甘草、辣椒和花椒混合,用水煮沸30-40min,过滤,取水煮液备用;
(3)将代可可脂加热融化,而后依次加入步骤(1)中粉碎后的花生仁和麦片与步骤(2)中的水煮液,搅拌至糊状,继续加入魔芋精粉、单硬脂酸甘油酯、糖醇、大米蛋白粉和1+G,搅拌混匀;
(4)将步骤(3)熬制的糖液用植物油涂膜的椭圆形模具中成型、压平、冷却、脱膜,即得所述花生麦片糖。
实施例7
花生仁885g、麦片140g、甘草16g、绿茶190g、魔芋精粉65g、大米蛋白粉155g、糖醇55g、代可可脂16g、1+G 9g、单硬脂酸甘油酯2g、植物油24g、食盐31g、辣椒40g、花椒15g;
该花生麦片糖的制备方法为:
(1)将带壳花生用剥壳机剥壳,挑选剔除霉变及杂质花生仁,取剩余花生仁烘熟、去红衣,将去红衣后的花生仁和麦片分别粉碎备用;
(2)将食盐、绿茶、甘草、辣椒和花椒混合,用水煮沸30-40min,过滤,取水煮液备用;
(3)将代可可脂加热融化,而后依次加入步骤(1)中粉碎后的花生仁和麦片与步骤(2)中的水煮液,搅拌至糊状,继续加入魔芋精粉、单硬脂酸甘油酯、糖醇、大米蛋白粉和1+G,搅拌混匀;
(4)将步骤(3)熬制的糖液用植物油涂膜的椭圆形模具中成型、压平、冷却、脱膜,即得所述花生麦片糖。
实验例1
验证适用胃寒患者食用
(1)实验对象
选取400例胃寒患者,其中男200例,女200例:年龄最大者71岁,年龄最小者13。
(2)服用方式与评定标准:
将400例胃寒患者随机分为实验组和对照组两组,每组男100例、女100例,其中实验组食用本发明实施例1制备得到的花生麦片糖;对照组食用中国专利文献CN106359818A制备得到的花生糖。
评定标准:食用上述糖果后,出现胃脘疼痛、得温痛减、呕吐清涎等症状,即判定出现胃寒症状;反之,未出现胃寒症状。
(3)实验结果
实验结果如表1所示。
表1:实验组和对照组的实验结果
食用糖果后出现胃寒症状数量(个) | 出现胃寒症状概率 | |
实验组 | 1 | 0.5% |
对照组 | 92 | 46% |
由表1可知,服用本发明制得的花生麦片糖不易引起胃脘疼痛、得温痛减、呕吐清涎等胃寒症状,本发明的花生麦片糖适宜胃寒患者食用。
实验例2
验证适用高血糖患者食用
1、实验方法
选择空腹血糖6.1~6.9mmol/L的高血糖患者1例,排除以下患者:(1)患有恶性疾病,如肿瘤、严重心、肝、肾疾病;甲状腺疾病;(2)实验开始前3个月内曾服用降糖或降脂药物。
本实验中采用自身对照原则研究本发明花生麦片糖对血糖变化的影响。
第1天早晨7:00食用市售花生糖,分别测定记录第0、20、40、60、80、120min时的血糖值,作为对照组;第2天早晨7:00食用实施例2制备的花生麦片糖,分别测定记录第0、20、40、60、80、120min时的血糖值,作为实验组。
2、实验结果
实验组和对照组的血糖变化值如表2所示。
表2:实验组和对照组的的血糖变化值
时间(min) | 实验组血糖值(mmol/L) | 对照组血糖值(mmol/L) |
0 | 4.8 | 4.8 |
20 | 4.9 | 7.0 |
40 | 4.8 | 6.7 |
60 | 4.7 | 6.3 |
80 | 4.6 | 5.9 |
120 | 4.5 | 5.0 |
由表2可知,食用实施例2制备的花生麦片糖,能够避免血糖的快速升高与大幅度波动,有助于高血糖患者的血糖水平的平稳控制,能够有效缓解食糖后血糖高,因而适宜高血糖患者食用。
显然,上述实施例仅仅是为清楚地说明所作的举例,而并非对实施方式的限定。对于所属领域的普通技术人员来说,在上述说明的基础上还可以做出其它不同形式的变化或变动。这里无需也无法对所有的实施方式予以穷举。而由此所引伸出的显而易见的变化或变动仍处于本发明创造的保护范围之中。
Claims (10)
1.一种花生麦片糖,其特征在于,包括如下重量份的原料:
花生仁850-900份、麦片100-150份、甘草15-25份、绿茶150-200份、魔芋精粉50-120份、大米蛋白粉70-160份、糖醇50-80份、代可可脂15-20份。
2.根据权利要求1所述的花生麦片糖,其特征在于,还包括1+G 5-10份、单硬脂酸甘油酯2-3份、植物油15-25份、食盐30-40份。
3.根据权利要求2所述的花生麦片糖,其特征在于,还包括辣椒和花椒,其中,所述辣椒30-40份、所述花椒15-25份。
4.根据权利要求1-3任一项所述的花生麦片糖,其特征在于,所述糖醇为麦芽糖醇或木糖醇。
5.根据权利要求3或4所述的花生麦片糖,其特征在于,包括如下重量份的原料:
花生仁880-900份、麦片100-120份、甘草18-22份、绿茶160-180份、魔芋精粉70-110份、大米蛋白粉80-150份、糖醇60-80份、代可可脂18-20份、1+G 5-8份、单硬脂酸甘油酯2-3份、植物油18-22份、食盐35-40份、辣椒35-40份、花椒18-22份。
6.一种权利要求1-5任一项所述的花生麦片糖的制备方法,其特征在于,包括以下步骤:
(1)取花生仁烘熟、去红衣,将去红衣后的花生仁和麦片分别粉碎备用;
(2)将绿茶、甘草混合,用水煮沸30-40min,过滤,取水煮液备用;
(3)将代可可脂加热融化,而后依次加入步骤(1)中粉碎的花生仁和麦片与步骤(2)中的水煮液,搅拌至糊状,继续加入魔芋精粉、糖醇和大米蛋白粉,搅拌混匀;
(4)成型:将步骤(3)熬制的糖液成型、压平、冷却、脱膜,即得所述花生麦片糖。
7.根据权利要求6所述的制备方法,其特征在于,步骤(2)中,在混合前还加入食盐。
8.根据权利要求6或7所述的制备方法,其特征在于,步骤(3)中,继续加入魔芋精粉、糖醇、大米蛋白粉、单硬脂酸甘油酯和1+G,搅拌混匀。
9.根据权利要求6-8任一项所述的制备方法,其特征在于,步骤(4)中,将所述糖液倒入用植物油涂膜的模具中成型。
10.根据权利要求7所述的制备方法,其特征在于,步骤(2)中,在混合前还加入花椒和辣椒。
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