CN108651833A - 一种低糖甜玉米罐头及其制备方法 - Google Patents
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Abstract
本发明涉及一种低糖甜玉米罐头,包括:木瓜、甜玉米、花生仁、核桃仁、燕麦、黄豆、黑枸杞、玉竹、山楂和调味剂,余量的水。对燕麦、黄豆、黑枸杞进行浸泡;浸泡后的燕麦和黄豆加入调味剂,加水熬制后,去滓,获得调味汤;将玉竹和山楂切碎,加水慢火并煎,去滓,获得底汤;再将木瓜切块,和浸泡后的黑枸杞加入底汤中,再次熬制,获得木瓜枸杞汤;将甜玉米粒加入清水中,加热煮沸后,保温后放入冰箱,快速冷却,获得甜玉米粒;将捣碎后的花生仁和碎核桃仁、木瓜枸杞汤和调味汤以及甜玉米粒混合均匀,获得甜玉米罐头;最后排气,真空封罐,杀菌,冷却得到。本发明不仅风味独特、口感好,且其具有低糖、降糖降压的保健功效。
Description
技术领域
本发明涉及食品加工领域,更具体的说是涉及一种低糖甜玉米罐头及其 制备方法。
背景技术
随着社会发展,现代人的生活节奏加快,人们对方便食用、营养丰富的 食品的需求越来越大。甜玉米罐头作为一种风味独特、方便食用的食品,得 到了广泛的认可。
但是,传统的甜玉米罐头往往含糖量过高、且营养成分单一,长期食用 易导致人体营养缺乏、发育障碍、肥胖等疾病。
因此,如何提供一种低糖且营养丰富的甜玉米罐头是本领域技术人员亟 需解决的问题。
发明内容
本发明所要解决的技术问题是提供一种低糖且营养丰富的甜玉米罐头。
本发明解决上述技术问题的技术方案如下:
一种低糖甜玉米罐头,以100重量份计,包括以下重量份数的主料:木 瓜15-25份、甜玉米20-40份、花生仁3-7份、核桃仁3-7份、黄豆3-5份、 玉竹2-5份、山楂1-3份、黑枸杞2-4份、燕麦2-4份;和调味剂7-15份, 余量的水。
本发明的有益效果是:本发明甜玉米罐头配方科学合理,配方中将木瓜、 甜玉米、花生仁、核桃仁、黄豆、玉竹、山楂、黑枸杞、燕麦和调味剂,按 一定比例合理配伍,使各成分的功效产生协同的作用,互相促进,使得产品 具有风味独特、健康低糖的多重功效。其中,木瓜中具有增强机体的抗病能 力、健脾消食之功效,其不仅糖含量相对较低,且其中含有木瓜酵素不仅可 以分解蛋白质、糖类,更可分解脂肪,有去糖减肥之功效;花生仁具有增强记忆力、健脑和抗衰老的功效,核桃仁有很高的营养价值,并具有润肺强肾、 降低血脂,预防冠心病之功效,还具有益寿养颜,抗衰老等作用;本发明黄 豆含有一种抑制胰酶的物质,具有降糖、降脂的作用;玉竹具有增强免疫力、 延缓衰老、降压、抗癌的作用;山楂具有降血脂、血压、强心、抗心律不齐 等作用;黑枸杞具有降低胆固醇、增强免疫功能、防治癌症、抗衰老、降压 等多种功效,本发明中采用合理的配伍,药食同源,增强其降血压、血脂等 保健功能。
相比于其它甜玉米罐头,更低糖、健康,适用人群更广泛。采用合理的 辅料和调味剂设计,保证其保健功能更强,产品口感良好、低糖且风味独特。
在上述技术方案的基础上,本发明还可以做如下改进:
进一步,所述所述调味剂重量份如下:甜味剂20-30份、柠檬酸0.3-0.5 份、米酒2-3份。
采用上述进一步方案的有益效果是:本发明中采用合理配比的甜味剂、 柠檬酸、米酒作为调味剂,可以去除主料中木瓜的涩味,并使产品产生独特 的风味。
进一步,所述甜味剂为木糖醇。
采用上述进一步方案的有益效果是:本发明中采用木糖醇作为甜味剂, 既可以保证产品具有良好的口感,又可以降低产品中的含糖量,适用人群广 泛。
本发明还提供一种低糖甜玉米罐头的制备方法,包括以下步骤:
步骤(1):按照以上低糖甜玉米罐头所述的重量份称取各原料;
步骤(2):将木瓜切块备用;
步骤(3):将花生仁和核桃仁捣碎,备用;
步骤(4):将燕麦、黄豆、黑枸杞浸泡,备用;
步骤(5):将玉竹和山楂切碎,加水慢火并煎,去滓,获得底汤;
步骤(6):将所述步骤(2)中的木瓜块和所述步骤(4)中的黑枸杞 加入所述步骤(5)中所述底汤中,再次熬制,获得木瓜枸杞汤;
步骤(7):将所述步骤(4)中浸泡后的燕麦和黄豆加入调味剂,加水 熬制后,去滓,获得调味汤;
步骤(8):将甜玉米粒加入清水中,加热煮沸后,保温后放入冰箱, 快速冷却,获得甜玉米粒;
步骤(9):将所述步骤(3)中的碎花生仁和碎核桃仁、所述步骤(6) 中的木瓜枸杞汤和所述步骤(7)中的所述调味汤以及所述步骤(8)中的甜 玉米粒混合均匀,获得甜玉米罐头;
步骤(10):将所述步骤(9)中的所述甜玉米罐头:排气,真空封罐, 杀菌,冷却。
本发明的有益效果是:本发明制备方法简单、无需特殊设备,节约成本, 且制备出的产品口感好、风味独特。
进一步,所述步骤(3)中所述花生仁和核桃仁捣碎至粉末状。
进一步,所述步骤(4)中所述燕麦、黄豆、黑枸杞的浸泡温度为30-40℃; 浸泡时间为2-3h。
采用上述进一步方案的有益效果是:本发明根据燕麦、黄豆、黑枸杞的 特性,采用合理的浸泡温度和浸泡时间,可以使原料更易煮,且营养成分不 流失,节约时间且效果好。
进一步,所述步骤(5)中所述慢火并煎时间为1-2h。
进一步,所述步骤(6)中所述再次熬制,时间为5min。
进一步,所述步骤(7)中所述熬制时间为1-2h。
进一步,所述步骤(8)中所述保温时间为10-20min。
采用上述进一步方案的有益效果是:本发明根据不同原料的特性,采用 合理的熬制时间和保温时间,可以使原料口味更好、营养价值更高。
具体实施方式
下面将结合本发明实施例对本发明的原理和特征进行描述,所举实例只 用于解释本发明,并非用于限定本发明的范围。
根据本发明实施例低糖甜玉米罐头,以100重量份计,包括以下重量份 数的主料:木瓜15-25份、甜玉米20-40份、花生仁3-7份、核桃仁3-7份、 黄豆3-5份、玉竹2-5份、山楂1-3份、黑枸杞2-4份,燕麦2-4份;和调 味剂7-15份,和调味剂7-15份,余量的水。
实施例1
本发明低糖甜玉米罐头,按照如下重量份称取:木瓜2.5kg、甜玉米2kg、 花生仁300g、核桃仁700g、黄豆300g、玉竹500g、山楂300g、黑枸杞400g、 燕麦200g;木糖醇300g、柠檬酸4.5g、米酒30g。
上述低糖甜玉米罐头的制备方法如下:
步骤(1):将木瓜切块备用;
步骤(2):将花生仁和核桃仁捣碎,备用;
步骤(3):将燕麦、黄豆,黑枸杞浸泡,备用;
步骤(4):将玉竹和山楂切碎,加水慢火并煎,去滓,获得底汤;
步骤(5):将步骤(1)中的木瓜块和步骤(3)中浸泡后的黑枸杞加 入步骤(4)中底汤中,再次熬制,获得木瓜枸杞汤;
步骤(6):将步骤(3)中浸泡后的燕麦和黄豆加入柠檬酸、米酒、木 糖醇,加水熬制后,去滓,获得调味汤;
步骤(7):将甜玉米粒加入清水中,加热煮沸后,保温后放入冰箱, 快速冷却,获得甜玉米粒;
步骤(8):将步骤(2)中的碎花生仁和碎核桃仁、步骤(5)中的木 瓜枸杞汤和步骤(6)中的调味汤以及步骤(7)中的甜玉米粒混合均匀,获 得甜玉米罐头;
步骤(9):将步骤(8)中的甜玉米罐头:排气,真空封罐,杀菌,冷 却,获得低糖甜玉米罐头成品。
实施例2
低糖甜玉米罐头,按照以下重量份比例称取:木瓜1.5kg、甜玉米4kg、 花生仁700g、核桃仁300g、黄豆500g、玉竹200g、山楂100g、黑枸杞200g、 燕麦400g;木糖醇450g、柠檬酸7.5g、米酒45g。
上述低糖甜玉米罐头的制备方法如下:
步骤(1):将木瓜切块备用;
步骤(2):将花生仁和核桃仁捣碎,备用;
步骤(3):将燕麦、黄豆,黑枸杞浸泡,备用;
步骤(4):将玉竹和山楂切碎,加水慢火并煎,去滓,获得底汤;
步骤(5):将步骤(1)中的木瓜块和步骤(3)中浸泡后的黑枸杞加 入步骤(4)中底汤中,再次熬制,获得木瓜枸杞汤;
步骤(6):将步骤(3)中浸泡后的燕麦和黄豆加入柠檬酸、米酒、木 糖醇,加水熬制后,去滓,获得调味汤;
步骤(7):将甜玉米粒加入清水中,加热煮沸后,保温后放入冰箱, 快速冷却,获得甜玉米粒;
步骤(8):将步骤(2)中的碎花生仁和碎核桃仁、步骤(5)中的木 瓜枸杞汤和步骤(6)中的调味汤以及步骤(7)中的甜玉米粒混合均匀,获 得甜玉米罐头;
步骤(9):将步骤(8)中的甜玉米罐头:排气,真空封罐,杀菌,冷 却,获得低糖甜玉米罐头成品。
实施例3
低糖甜玉米罐头,按照如下重量份比例称取:木瓜2kg、甜玉米3kg、 花生仁500g、核桃仁500g、黄豆400g、玉竹400g、山楂200g、黑枸杞300g、 燕麦300g;木糖醇375g、柠檬酸6g、米酒40g。
上述低糖甜玉米罐头的制备方法如下:
步骤(1):将木瓜切块备用;
步骤(2):将花生仁和核桃仁捣碎,备用;
步骤(3):将燕麦、黄豆,黑枸杞浸泡,备用;
步骤(4):将玉竹和山楂切碎,加水慢火并煎,去滓,获得底汤;
步骤(5):将步骤(1)中的木瓜块和步骤(3)中浸泡后的黑枸杞加 入步骤(4)中底汤中,再次熬制,获得木瓜枸杞汤;
步骤(6):将步骤(3)中浸泡后的燕麦和黄豆加入柠檬酸、米酒、木 糖醇,加水熬制后,去滓,获得调味汤;
步骤(7):将甜玉米粒加入清水中,加热煮沸后,保温后放入冰箱, 快速冷却,获得甜玉米粒;
步骤(8):将步骤(2)中的碎花生仁和碎核桃仁、步骤(5)中的木 瓜枸杞汤和步骤(6)中的调味汤以及步骤(7)中的甜玉米粒混合均匀,获 得甜玉米罐头;
步骤(9):将步骤(8)中的甜玉米罐头:排气,真空封罐,杀菌,冷 却,获得低糖甜玉米罐头成品。
产品功能试验
采用实施例1-3进行功能性试验:对人体血糖变化的影响。
1.试验对象与方法
1.1试验对象:
受试者200例,年龄为20-60岁,血糖正常,志愿受试并保证配合的人 群。
1.2试验方法:
将实施例1-3做成的产品与市场现有某知名品牌的甜玉米罐头A,分别 加入250ml的密闭广口玻璃瓶中,每瓶灌装罐头200g,食用时间为每天早上 空腹,上午8点,食用量为1瓶(200g)。
受试者随机分为试食组1(50人)、试食组2(50人)、试食组3(50 人)和对照组(50人),尽可能考虑影响结果的主要因素,如年龄、性别、 饮食习惯等,以保证组间的可比性。采用组间对照的研究方法,试食组每日 食用实施例1制得的产品200g,连续食用一个月。
对照组每日食用市场现有某知名品牌的甜玉米罐头A 200g,连续食用一 个月。
试验期间,受试者不改变原来的生活习惯和饮食习惯。
2.观察测量
2.1测量方法
食用一个月后,对照组和试食组同时停止食用罐头,采用同一品牌同一 型号血糖仪分别测量受试者的空腹血糖和饭后血糖含量,空腹血糖测量时间 为上午6点,饭后血糖为上午10点,即受试者饭后两小时。
食用一个月后,受试者血糖变化情况,试验结果如下:
表1食用两小时后,血糖变化情况
由以上结果得出以下结论:
甜玉米罐头口感好、具有独特的风味,但是其含糖量过高,长期食用会 引起食用者血糖升高。
本发明低糖甜玉米罐头,相比于传统的甜玉米罐头,不仅含糖量低,并 且能在一定程度上降低血糖,本发明不仅风味独特、口感好,并且具有优越 的降糖保健作用。
以上所述仅为本发明的较佳实施例,并不用以限制本发明,凡在本发明 的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发 明的保护范围之内。
Claims (10)
1.一种低糖甜玉米罐头,其特征在于,以100重量份计,由以下重量份数的原料制成:木瓜15-25份、甜玉米20-40份、花生仁3-7份、核桃仁3-7份、黄豆3-5份、玉竹2-5份、山楂1-3份、黑枸杞2-4份、燕麦2-4份;和调味剂7-15份,余量的水。
2.根据权利要求1所述一种低糖甜玉米罐头,其特征在于,所述调味剂包括以下重量份原料:甜味剂20-30份、柠檬酸0.3-0.5份、米酒2-3份。
3.根据权利要求2所述一种低糖甜玉米罐头,其特征在于,所述甜味剂为木糖醇。
4.一种低糖甜玉米罐头的制备方法,其特征在于,包括以下步骤:
步骤(1):按照权利要求1至3任一项中所述低糖甜玉米罐头的重量份称取各原料;
步骤(2):将木瓜切块备用;
步骤(3):将花生仁和核桃仁捣碎,备用;
步骤(4):将燕麦、黄豆,黑枸杞浸泡,备用;
步骤(5):将玉竹和山楂切碎,加水慢火并煎,去滓,获得底汤;
步骤(6):将所述步骤(2)中的木瓜块和所述步骤(4)中的黑枸杞加入所述步骤(5)中所述底汤中,再次熬制,获得木瓜枸杞汤;
步骤(7):将所述步骤(4)中浸泡后的燕麦和黄豆加入调味剂,加水熬制后,去滓,获得调味汤;
步骤(8):将甜玉米粒加入清水中,加热煮沸后,保温后放入冰箱,快速冷却,获得甜玉米粒;
步骤(9):将所述步骤(3)中的碎花生仁和碎核桃仁、所述步骤(6)中的木瓜枸杞汤和所述步骤(7)中的所述调味汤以及所述步骤(8)中的甜玉米粒混合均匀,获得甜玉米罐头;
步骤(10):将所述步骤(9)中的所述甜玉米罐头:排气,真空封罐,杀菌,冷却。
5.根据权利要求4所述一种低糖甜玉米罐头的制备方法,其特征在于,所述步骤(3)中所述花生仁和核桃仁捣碎至粉末状。
6.根据权利要求4所述一种低糖甜玉米罐头的制备方法,其特征在于,所述步骤(4)中所述燕麦、黄豆、黑枸杞的浸泡温度为30-40℃;浸泡时间为2-3h。
7.根据权利要求4所述一种低糖甜玉米罐头的制备方法,其特征在于,所述步骤(5)中所述慢火并煎时间为1-2h。
8.根据权利要求4所述一种低糖甜玉米罐头的制备方法,其特征在于,所述步骤(6)中所述再次熬制,时间为5min。
9.根据权利要求4所述一种低糖甜玉米罐头的制备方法,其特征在于,所述步骤(7)中所述熬制时间为1-2h。
10.根据权利要求4所述一种低糖甜玉米罐头的制备方法,其特征在于,所述步骤(8)中所述保温时间为10-20min。
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