CN108576354A - 一种无蔗糖白五谷沙琪玛及其制作方法 - Google Patents
一种无蔗糖白五谷沙琪玛及其制作方法 Download PDFInfo
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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
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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
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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
- A23G3/362—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
- 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
- A23G3/38—Sucrose-free products
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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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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Abstract
本发明公开了一种无蔗糖白五谷沙琪玛及其制作方法,在无蔗糖沙琪玛中添加白五谷,即山药、莲子、白芝麻、薏仁、燕麦。本发明既改善了沙琪玛单一的口感,又富于了沙琪玛的高营养。
Description
技术领域
本发明涉及食品应用领域,特别涉及一种无蔗糖白五谷沙琪玛及其制作方法。
背景技术
现有的沙琪玛口味比较单一,随着人们对食品味道的要求越来越高,人们希望有越来越多种口味的沙琪玛,这样不仅要改善口感,还需要具有更高的营养。
发明内容
为解决上述背景技术中存在的问题,本发明的目的在于提供一种无蔗糖白五谷沙琪玛及其制作方法,以达到既改善了沙琪玛单一的口感,又富于了沙琪玛的高营养的目的。
为达到上述目的,本发明的技术方案如下:
一种无蔗糖白五谷沙琪玛,在无蔗糖沙琪玛中添加白五谷,即山药、莲子、白芝麻、薏仁、燕麦。
优选的,所述白五谷的重量占总重的10-30%,所述白五谷中各重量占比为山药18-26%、莲子15-33%、白芝麻10-28%、薏仁18-35%、燕麦20-38%。
优选的,所述白五谷中山药、莲子、白芝麻、薏仁、燕麦的重量占比相同。
一种无蔗糖白五谷沙琪玛的制作方法,包括以下步骤:
1)配料:小麦粉25kg,蛋液9kg,泡打粉600g,小苏打150g,食用盐75 g,麦芽糖醇液45kg,山药2.4kg,莲子2.4kg,白芝麻2.4kg,薏仁2.4kg,燕麦2.4kg;
2)和面:搅拌时间7min;
3)一次醒发:醒发温度30-40℃,醒发时间2-3小时;
4)切条:面皮厚度1.5-2mm;
5)二次醒发:醒发温度30-45℃,醒发时间1.5-4小时;
6)油炸:油炸温度160℃-180℃;
7)拌糖:糖浆浓度85%;
8)成型,切割,内包,外包。
通过上述技术方案,本发明提供的无蔗糖白五谷沙琪玛及其制作方法,天然、营养、保健、卫生、安全,无蔗糖白五谷沙琪玛采用麦芽糖醇液,有香甜的味道,却没有简单糖(蔗糖、麦芽糖)的能量,大大减少人体中糖和高热量的摄入,有利于减少糖尿病和肥胖症患者糖的摄入量;无蔗糖白五谷沙琪玛采用特定比例的山药、莲子、白芝麻、薏仁、燕麦和沙琪玛完美地融合在一起,既改善了沙琪玛单一的口感,又富于了沙琪玛的高营养。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述。
本发明提供的一种无蔗糖白五谷沙琪玛,在无蔗糖沙琪玛中添加白五谷,即山药、莲子、白芝麻、薏仁、燕麦,所述白五谷的重量占总重的10-30%,所述白五谷中各重量占比为山药18-26%、莲子15-33%、白芝麻10-28%、薏仁18-35%、燕麦20-38%,所述白五谷中山药、莲子、白芝麻、薏仁、燕麦的重量占比可以相同,也可以不同,根据口味进行调配。
一种无蔗糖白五谷沙琪玛的制作方法,包括以下步骤:
1)配料:小麦粉25kg,蛋液9kg,泡打粉600g,小苏打150g,食用盐75 g,麦芽糖醇液45kg,山药2.4kg,莲子2.4kg,白芝麻2.4kg,薏仁2.4kg,燕麦2.4kg;
2)和面:搅拌时间7min;
3)一次醒发:醒发温度30-40℃,醒发时间2-3小时;
4)切条:面皮厚度1.5-2mm;
5)二次醒发:醒发温度30-45℃,醒发时间1.5-4小时;
6)油炸:油炸温度160℃-180℃;
7)拌糖:糖浆浓度85%;
8)成型,切割,内包,外包。
本发明公开的一种无蔗糖白五谷沙琪玛及其制作方法,天然、营养、保健、卫生、安全,无蔗糖白五谷沙琪玛采用麦芽糖醇液,有香甜的味道,却没有简单糖(蔗糖、麦芽糖)的能量,大大减少人体中糖和高热量的摄入,有利于减少糖尿病和肥胖症患者糖的摄入量;无蔗糖白五谷沙琪玛采用特定比例的山药、莲子、白芝麻、薏仁、燕麦和沙琪玛完美地融合在一起,既改善了沙琪玛单一的口感,又富于了沙琪玛的高营养。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (4)
1.一种无蔗糖白五谷沙琪玛,其特征在于,在无蔗糖沙琪玛中添加白五谷,即山药、莲子、白芝麻、薏仁、燕麦。
2.根据权利要求1所述的一种无蔗糖白五谷沙琪玛,其特征在于,所述白五谷的重量占总重的10-30%,所述白五谷中各重量占比为山药18-26%、莲子15-33%、白芝麻10-28%、薏仁18-35%、燕麦20-38%。
3.根据权利要求1所述的一种无蔗糖白五谷沙琪玛,其特征在于,所述白五谷中山药、莲子、白芝麻、薏仁、燕麦的重量占比相同。
4.一种无蔗糖白五谷沙琪玛的制作方法,其特征在于,包括以下步骤:
1)配料:小麦粉25kg,蛋液9kg,泡打粉600g,小苏打150g,食用盐75 g,麦芽糖醇液45kg,山药2.4kg,莲子2.4kg,白芝麻2.4kg,薏仁2.4kg,燕麦2.4kg;
2)和面:搅拌时间7min;
3)一次醒发:醒发温度30-40℃,醒发时间2-3小时;
4)切条:面皮厚度1.5-2mm;
5)二次醒发:醒发温度30-45℃,醒发时间1.5-4小时;
6)油炸:油炸温度160℃-180℃;
7)拌糖:糖浆浓度85%;
8)成型,切割,内包,外包。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101779720A (zh) * | 2010-04-01 | 2010-07-21 | 镇平宏远食品厂 | 黑五谷麦芽糖醇杂粮糕点 |
CN104095001A (zh) * | 2013-04-12 | 2014-10-15 | 贵州大学 | 一种薏苡仁无铝沙琪玛食品及其加工方法 |
CN104719745A (zh) * | 2015-03-27 | 2015-06-24 | 张青杰 | 一种五行植物粉(白色)食品配方及其制备工艺 |
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101779720A (zh) * | 2010-04-01 | 2010-07-21 | 镇平宏远食品厂 | 黑五谷麦芽糖醇杂粮糕点 |
CN104095001A (zh) * | 2013-04-12 | 2014-10-15 | 贵州大学 | 一种薏苡仁无铝沙琪玛食品及其加工方法 |
CN104719745A (zh) * | 2015-03-27 | 2015-06-24 | 张青杰 | 一种五行植物粉(白色)食品配方及其制备工艺 |
Non-Patent Citations (1)
Title |
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甘智荣等: "《看视频学做五谷杂粮》", 30 June 2015, 山东电子音像出版社 * |
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