CN108497308B - 一种健康的糯米皮雪糍团及其制备方法 - Google Patents
一种健康的糯米皮雪糍团及其制备方法 Download PDFInfo
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- CN108497308B CN108497308B CN201810258977.1A CN201810258977A CN108497308B CN 108497308 B CN108497308 B CN 108497308B CN 201810258977 A CN201810258977 A CN 201810258977A CN 108497308 B CN108497308 B CN 108497308B
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明属于食品加工领域，公开了一种健康的糯米皮雪糍团及其制备方法。该糯米皮雪糍团是由糯米皮料预拌粉、纯牛奶、黄油或奶酪、淡奶油、粉末麦芽糖醇、黄桃丁组成；其中糯米皮预拌粉的配方包括以下组分：麦芽糖醇、熟糕粉、预糊化的乙酰化二淀粉磷酸酯、植脂末、麦芽糊精、可溶性大豆多糖、羧甲基纤维素钠、瓜尔豆胶、黄原胶、酪朊酸钠、粉末食用香精、甘草甜素、罗汉果甜苷、ARA、DHA、天然胡萝卜素、茶多酚。制备步骤为：糯米粉的熟化、糯米皮预拌粉的制备、糯米皮料的制作、雪糕馅料和保湿液的准备、包馅、直接食用或产品表面喷洒保湿液后再充氮密封包装和贮藏。本发明材料易寻，制作工艺简单，成品口感富有层次、营养更加全面。
Description
技术领域
本发明属于食品加工领域，特别涉及一种健康的糯米皮雪糍团及其制备方法。
背景技术
糯米糍、雪丽糍和雪糕是当前市场上非常受欢迎的食品，如果能把它们的独特风味结合在一起，无疑更受消费者青睐！加上现代社会快节奏人群较多，研发出一种兼具糯米糍、雪丽糍和雪糕三种风味且比较健康的食品也许更符合这个人群的需求。另外，当前市场的这类糕点口味过甜，不适应当代健康生活的标准，而且传统工艺生产效率低，并不能满足工业化生产的要求。
可溶性大豆多糖具有调节血糖值和血液脂质、促进矿物质吸收利用性等生物学活性，在抗氧化、抗菌、抗病毒及免疫调节等方面也有一定功效。
罗汉果甜苷具有清热润肺镇咳、润肠通便之功效，且具有一定的降血糖作用，对肥胖、便秘、糖尿病等具有一定的防治作用。
甘草甜素能清除氧自由基和活性氧，并能对抗不同细胞的脂质过氧化，从而避免DNA碱基的损伤和基因突变，防止细胞进一步突变或癌变。此外，甘草甜素还具有抗动脉粥样硬化、去除局部多余脂肪、抗炎、抗血栓、降血脂、镇痛等生理功能。
茶多酚除具有抗氧化作用外，还具有抑菌作用，如对葡萄球菌、大肠杆菌、枯草杆菌等有抑制作用。茶多酚可抑制亚硝酸盐的形成和积累，抑制人体细胞发生癌变。
酪朊酸钠，亦称酪蛋白酸钠或干酪素，是牛乳中主要蛋白质酪蛋白的钠盐，是一种安全无害的增稠剂和乳化剂，因为酪蛋白酸钠含有人体所需的各种氨基酸，营养价值很高，也可作为营养强化剂食用；同时还可作为花生四烯酸(AA或ARA)和二十二碳六烯酸(DHA)的载体。
花生四烯酸具有酯化胆固醇、增加血管弹性、降低血液粘度，调节血细胞功能等一系列生理活性。ARA对预防心血管疾病、糖尿病和肿瘤等具有重要功效。
二十二碳六烯酸具有抗氧化、抗衰老作用。可抑制血小板聚集，使血栓形成受阻、血液粘度下降，血液循环改善，从而使血压下降，用于防治脑血栓、下肢闭塞性动脉硬化症。还具有使脑细胞活性化的功能，可充分提高老年人的记忆及学习能力，有助于改善老人痴呆症。
发明内容
为了克服现有技术的缺点和不足之处，本发明的首要目的在于提供一种健康的糯米皮雪糍团。
本发明的另一目的在于提供一种上述健康的糯米皮雪糍团的制备方法。
本发明的目的通过下述技术方案来实现：
一种健康的糯米皮雪糍团，该糯米皮雪糍团是由以下按质量份数计的组分组成：糯米皮料预拌粉150～200份、纯牛奶40～60份、黄油或奶酪10～30份、淡奶油100份、粉末麦芽糖醇20份、黄桃丁5～10份；
其中糯米皮预拌粉的配方包括以下按质量份数计的组分：
麦芽糖醇28～35份、熟糕粉(即为炒熟的糯米粉)85～120份、预糊化的乙酰化二淀粉磷酸酯22～30份、植脂末5份、麦芽糊精5份、可溶性大豆多糖2份、羧甲基纤维素钠1份、瓜尔豆胶0.5份、黄原胶0.5份、酪朊酸钠0.2份、粉末食用香精0.2份、甘草甜素0.1份、罗汉果甜苷0.1份、ARA 0.1份、DHA 0.1份、天然胡萝卜素0.1份、茶多酚0.1份。
所述糯米皮预拌粉的配方包括以下按质量份数计的组分：麦芽糖醇19～34份、熟糕粉90～110份、预糊化的乙酰化二淀粉磷酸酯23～29份、植脂末5份、麦芽糊精5份、可溶性大豆多糖2份、羧甲基纤维素钠1份、瓜尔豆胶0.5份、黄原胶0.5份、酪朊酸钠0.2份、粉末食用香精0.2份、甘草甜素0.1份、罗汉果甜苷0.1份、ARA 0.1份、DHA 0.1份、天然胡萝卜素0.1份、茶多酚0.1份。
所述糯米皮预拌粉的配方包括以下按质量份数计的组分：麦芽糖醇28份、熟糕粉100份、预糊化的乙酰化二淀粉磷酸酯27份、植脂末5份、麦芽糊精5份、可溶性大豆多糖2份、羧甲基纤维素钠1份、瓜尔豆胶0.5份、黄原胶0.5份、酪朊酸钠0.2份、粉末食用香精0.2份、甘草甜素0.1份、罗汉果甜苷0.1份、ARA 0.1份、DHA 0.1份、天然胡萝卜素0.1份、茶多酚0.1份。
上述的一种健康的糯米皮雪糍团的制备方法，包括以下操作步骤：
(1)糯米粉的熟化：
将糯米粉投入热风干燥设备，温度控制在105℃～110℃，保持1个小时，得到熟糕粉，待冷却后将其装入面粉袋中置于阴凉干燥处备用；
(2)糯米皮皮料的制备：
a)将麦芽糖醇、熟糕粉、预糊化的乙酰化二淀粉磷酸酯、羧甲基纤维素钠、瓜尔豆胶、黄原胶、酪朊酸钠、粉末食用香精、植脂末、麦芽糊精、可溶性大豆多糖、天然胡萝卜素、茶多酚、甘草甜素、罗汉果甜苷、ARA、DHA按比例混合均匀，得到糯米皮预拌粉；
b)将糯米皮预拌粉置于干净的不锈钢盆中，按比例加入黄油或奶酪，以及纯牛奶，将其揉成光滑有弹性的糕团，将揉好的糕团分成特定重量的小面团，在干净的不锈钢台面上用擀面棍摊薄，即得到糯米皮；
(3)将淡奶油和粉末麦芽糖醇用搅拌器打发至发硬，黄桃丁用滤网滤干糖水备用；
(4)在雪糕杯中铺上糯米皮，用裱花袋挤入奶油，中心放入黄桃丁，收口反放入干净纸托，得到糯米皮雪糍团；
(5)所得糯米皮雪糍团直接食用或摆放在大盘子里，表面喷洒保湿液再充氮密封包装后放入-18℃以下冻库中储藏。
步骤(5)所述保湿液按照以下方法制备：将体积百分比浓度95％的酒精、纯净水、普鲁兰多糖和阿拉伯胶按照质量比89:10:1:0.1配制保湿液，备用；所述保湿液的用量为糯米皮雪糍团成品重量的1％～2％。
上述黄桃丁也可以替代成草莓丁、芒果丁等，甚至可以换成是熟制的紫薯丁等食材。
本发明相对于现有技术，具有如下的优点及有益效果：
本发明材料易寻，所用原料包括纯牛奶、黄油或奶酪、淡奶油、粉末麦芽糖醇、黄桃丁糯米皮预拌粉和保湿液均由网络例如淘宝出售，其中后面两种由本公司复配生产并网上出售；制作方法简单，由常见的揉拌和手持搅拌器搅拌打发为主，过程中的操作生手也较容易掌握，符合大众家庭DIY的要求；奶油与水果丁搭配使成品口感更富有层次、营养更加全面；预拌粉中加入了天然胡萝卜素营养强化剂，在保证营养的同时色泽更加诱人；本发明对糯米皮预拌粉材料进行了熟化处理，优化了产品的工艺流程，改善了产品口感；具有便捷、增强食欲、帮助消化，营养丰富等功效；糯米皮雪糍团从配方和制作工艺均对保鲜期有充分考虑，适用于工业推广；单独配备的保湿剂不但可以防止水分流失，维持良好口感，还可使产品的光泽更加诱人！预拌粉中还加入了茶多酚，可延长产品的保鲜期；本发明产品非常健康——从原料到制作过程均使用代糖甜味剂(麦芽糖醇、甘草甜素和罗汉果甜苷)，可供糖尿病人和“三高”人群食用，添加的ARA和DHA可在一定程度上预防老年痴呆症，添加的天然胡萝卜素、茶多酚和甘草甜素还可适量补充现代社会人体中微量维生素的流失和清除体内自由基；本产品加入了黄油或奶酪，具有天然的淡淡奶香，风味清爽独特，口感香滑，别出一格；有便捷、增强食欲、帮助消化等功效；大大满足了现代社会高节奏人群对于美味的需求。
具体实施方式
下面结合实施例对本发明作进一步详细的描述，但本发明的实施方式不限于此。
实施例1
一种糯米皮雪糍团，由以下按质量份数计的组分组成：
麦芽糖醇28份、熟糕粉(炒熟的糯米粉)85份、预糊化的乙酰化二淀粉磷酸酯22份、植脂末5份、麦芽糊精5份、可溶性大豆多糖2份、羧甲基纤维素钠1份、瓜尔豆胶0.5份、黄原胶0.5份、酪朊酸钠0.2份、粉末食用香精0.2份、甘草甜素0.1份、罗汉果甜苷0.1份、ARA0.1份、DHA0.1份、天然胡萝卜素0.1份、茶多酚0.1份；纯牛奶40份、黄油或奶酪10份、淡奶油100份、粉末麦芽糖醇20份、黄桃丁5份。
上述的糯米皮雪糍团是通过以下步骤来实现的：
(1)糯米粉的熟化：
将糯米粉投入热风干燥设备，温度控制在105℃～110℃,保持1个小时，即可得到熟糕粉，待冷却后将其装入面粉袋中置于阴凉干燥处备用；
(2)糯米皮皮料的制备：
a)将麦芽糖醇、熟糕粉、预糊化乙酰化二淀粉磷酸酯、植脂末、麦芽糊精、可溶性大豆多糖、天然胡萝卜素、茶多酚、羧甲基纤维素钠、瓜尔豆胶、黄原胶、酪朊酸钠、粉末食用香精、甘草甜素、罗汉果甜苷、ARA、DHA按比例混合均匀，得到糯米皮预拌粉；
b)将糯米皮预拌粉置于干净的不锈钢盆中，按比例加入纯牛奶和黄油，将其揉成光滑有弹性的糕团，将揉好的糕团分成大小均匀的小面团，在干净的不锈钢台面上用擀面棍摊薄，即得到糯米皮；
(3)将淡奶油和粉末麦芽糖醇用搅拌器打发至发硬，黄桃丁用滤网滤干糖水备用；
(4)在雪糕杯中铺上糯米皮，用裱花袋挤入奶油，中心放入几粒黄桃丁，收口反放入干净纸托，得到糯米皮雪糍团；
(5)糯米皮雪糍团可直接食用或将制作好的雪糍团喷洒保湿液再充氮密封包装后放入-18℃以下冻库；所述保湿液按照以下方法制备：将体积百分比浓度95％的酒精、纯净水、普鲁兰多糖和阿拉伯胶按照质量比89:10:1:0.1配制保湿液，备用；所述保湿液的用量为糯米皮雪糍团成品重量的1％～2％。
糯米皮雪糍团成品是黄澄澄的颜色，光泽非常好，异常诱人；口感既有奶油的细腻又有水果的清爽，搭配的非常完美。可谓色、香、味俱全！成品经充氮密封包装后0℃冷链贮存保质期可达三个月以上，良好的口感维持不变，符合市场流通的需求，具备工业化推广的基本条件。由于本成品所用甜味原料均为代糖，糖尿病人和三高人群可放心食用。
实施例2
一种糯米皮雪糍团，由以下按质量份数计的组分组成：
麦芽糖醇35份、熟糕粉(炒熟的糯米粉)120份、预糊化的乙酰化二淀粉磷酸酯30份、植脂末5份、麦芽糊精5份、可溶性大豆多糖2份、羧甲基纤维素钠1份、瓜尔豆胶0.5份、黄原胶0.5份、酪朊酸钠0.2份、粉末食用香精0.2份、甘草甜素0.1份、罗汉果甜苷0.1份、ARA0.1份、DHA 0.1份、天然胡萝卜素0.1份、茶多酚0.1份；纯牛奶60份、黄油或奶酪30份、淡奶油100份、粉末麦芽糖醇20份、黄桃丁10份。
上述的糯米皮雪糍团是通过以下步骤来实现的：
(1)糯米粉的熟化：
将糯米粉投入热风干燥设备，温度控制在105℃～110℃，保持1个小时，即可得到熟糕粉，待冷却后将其装入面粉袋中置于阴凉干燥处备用；
(2)糯米皮皮料的制备：
a)将麦芽糖醇、熟糕粉、预糊化的乙酰化二淀粉磷酸酯、植脂末、麦芽糊精、可溶性大豆多糖、天然胡萝卜素、茶多酚、羧甲基纤维素钠、瓜尔豆胶、黄原胶、酪朊酸钠、粉末食用香精、甘草甜素、罗汉果甜苷、ARA、DHA按比例混合均匀，得到糯米皮预拌粉；
b)将糯米皮预拌粉置于干净的不锈钢盆中，按比例慢慢地加入纯牛奶和奶酪，将其揉成光滑有弹性的糕团，将揉好的糕团分成大小均匀的小面团，在干净的不锈钢台面上用擀面棍摊薄，即得到糯米皮；
(3)将淡奶油和粉末麦芽糖醇用搅拌器打发至发硬，黄桃丁用滤网滤干糖水备用；
(4)在雪糕杯中铺上糯米皮，用裱花袋挤入奶油，中心放入几粒黄桃丁，收口反放入干净纸托，得到糯米皮雪糍团；
(5)糯米皮雪糍团可直接食用或将制作好的雪糍团喷洒保湿液再充氮密封包装后放入-18℃以下冻库；所述保湿液按照以下方法制备：将体积百分比浓度95％的酒精、纯净水、普鲁兰多糖和阿拉伯胶按照质量比89:10:1:0.1配制保湿液，备用；所述保湿液的用量为糯米皮雪糍团成品重量的1％～2％。
糯米皮雪糍团成品是黄澄澄的颜色，光泽非常好，异常诱人；口感既有奶油的细腻又有水果的清爽，搭配的非常完美。可谓色、香、味俱全！成品经充氮密封包装后0℃冷链贮存保质期可达三个月以上，良好的口感维持不变，符合市场流通的需求，具备工业化推广的基本条件。由于本成品所用甜味原料均为代糖，糖尿病人和三高人群可放心食用。
实施例3
一种糯米皮雪糍团，由以下按质量份数计的组分组成：
麦芽糖醇28份、熟糕粉(炒熟的糯米粉)100份、预糊化的乙酰化二淀粉磷酸酯27份、植脂末5份、麦芽糊精5份、可溶性大豆多糖2份、羧甲基纤维素钠1份、瓜尔豆胶0.5份、黄原胶0.5份、酪朊酸钠0.2份、粉末食用香精0.2份、甘草甜素0.1份、罗汉果甜苷0.1份、ARA0.1份、DHA 0.1份、天然胡萝卜素0.1份、茶多酚0.1份；纯牛奶50份、黄油或奶酪20份、淡奶油100份、粉末麦芽糖醇20份、黄桃丁8份。
上述的糯米皮雪糍团是通过以下步骤来实现的：
(1)糯米粉的熟化：
将糯米粉投入热风干燥设备，温度控制在105℃～110℃，保持1个小时，即可得到熟糕粉，待冷却后将其装入面粉袋中置于阴凉干燥处备用；
(2)糯米皮皮料的制备：
a)将麦芽糖醇、熟糕粉、预糊化乙酰化二淀粉磷酸酯、植脂末、麦芽糊精、可溶性大豆多糖、天然胡萝卜素、茶多酚、羧甲基纤维素钠、瓜尔豆胶、黄原胶、酪朊酸钠、粉末食用香精、甘草甜素、罗汉果甜苷、ARA、DHA按比例混合均匀，得到糯米皮预拌粉；
b)将糯米皮预拌粉置于干净的不锈钢盆中，按比例加入纯牛奶和黄油，将其揉成光滑有弹性的糕团，将揉好的糕团分成大小均匀的小面团，在干净的不锈钢台面上用擀面棍摊薄，即得到糯米皮；
(3)将淡奶油和白砂糖粉用搅拌器打发至发硬，黄桃丁用滤网滤干糖水备用；
(4)在雪糕杯中铺上糯米皮，用裱花袋挤入奶油，中心放入几粒黄桃丁，收口反放入干净纸托即可；
(5)糯米皮雪糍团可直接食用或将制作好的雪糍团喷洒保湿液再充氮密封包装后放入-18℃以下冻库；所述保湿液按照以下方法制备：将体积百分比浓度95％的酒精、纯净水、普鲁兰多糖和阿拉伯胶按照质量比89:10:1:0.1配制保湿液，备用；所述保湿液的用量为糯米皮雪糍团成品重量的1％～2％。
糯米皮雪糍团成品是黄澄澄的颜色，光泽非常好，异常诱人；口感既有奶油的细腻又有水果的清爽，搭配的非常完美。可谓色、香、味俱全！成品经充氮密封包装后0℃冷链贮存保质期可达三个月以上，良好的口感维持不变，符合市场流通的需求，具备工业化推广的基本条件。由于本成品所用甜味原料均为代糖，糖尿病人和三高人群可放心食用。
上述实施例为本发明较佳的实施方式，但本发明的实施方式并不受上述实施例的限制，其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化，均应为等效的置换方式，都包含在本发明的保护范围之内。
Claims (2)
1.一种健康的糯米皮雪糍团，其特征在于：该糯米皮雪糍团是由以下按质量份数计的组分组成：糯米皮料预拌粉150～200份、纯牛奶40～60份、黄油或奶酪10～30份、淡奶油100份、粉末麦芽糖醇20份、黄桃丁5～10份；
其中糯米皮预拌粉的配方包括以下按质量份数计的组分：
麦芽糖醇28～35 份、熟糕粉85～120份、预糊化的乙酰化二淀粉磷酸酯22～30份、植脂末5份、麦芽糊精5份、可溶性大豆多糖2份、羧甲基纤维素钠1份、瓜尔豆胶0.5份、黄原胶0.5份、酪朊酸钠0.2份、粉末食用香精0.2份、甘草甜素0.1份、罗汉果甜苷0.1份、ARA 0.1份、DHA 0.1份、天然胡萝卜素0.1份、茶多酚 0.1份；
所述健康的糯米皮雪糍团的制备方法，包括以下操作步骤：
（1）糯米粉的熟化：
将糯米粉投入热风干燥设备，温度控制在105℃~110℃，保持1个小时，得到熟糕粉，待冷却后将其装入面粉袋中置于阴凉干燥处备用；
（2）糯米皮皮料的制备：
a）将麦芽糖醇、熟糕粉、预糊化的乙酰化二淀粉磷酸酯、羧甲基纤维素钠、瓜尔豆胶、黄原胶、酪朊酸钠、粉末食用香精、植脂末、麦芽糊精、可溶性大豆多糖、天然胡萝卜素、茶多酚、甘草甜素、罗汉果甜苷、ARA、DHA按比例混合均匀，得到糯米皮预拌粉；
b）将糯米皮预拌粉置于干净的不锈钢盆中，按比例加入黄油或奶酪，以及纯牛奶，将其揉成光滑有弹性的糕团，将揉好的糕团分成特定重量的小面团，在干净的不锈钢台面上用擀面棍摊薄，即得到糯米皮；
（3）将淡奶油和粉末麦芽糖醇用搅拌器打发至发硬，黄桃丁用滤网滤干糖水备用；
（4）在雪糕杯中铺上糯米皮，用裱花袋挤入奶油，中心放入黄桃丁，收口反放入干净纸托，得到糯米皮雪糍团；
（5）所得糯米皮雪糍团直接食用或摆放在大盘子里，表面喷洒保湿液再充氮密封包装后放入-18℃以下冻库中储藏；所述保湿液按照以下方法制备：将体积百分比浓度95%的酒精、纯净水、普鲁兰多糖和阿拉伯胶按照质量比89:10:1:0.1配制保湿液，备用；所述保湿液的用量为糯米皮雪糍团成品重量的1%~2%。
2. 根据权利要求1所述的一种健康的糯米皮雪糍团，其特征在于：所述糯米皮预拌粉的配方包括以下按质量份数计的组分：麦芽糖醇28 份、熟糕粉100份、预糊化的乙酰化二淀粉磷酸酯27份、植脂末5份、麦芽糊精5份、可溶性大豆多糖2份、羧甲基纤维素钠1份、瓜尔豆胶0.5份、黄原胶0.5份、酪朊酸钠0.2份、粉末食用香精0.2份、甘草甜素0.1份、罗汉果甜苷0.1份、ARA 0.1份、DHA 0.1份、天然胡萝卜素0.1份、茶多酚 0.1份。
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