CN108719799A - 银耳五谷果蔬粽子及其生产方法 - Google Patents
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Abstract
本发明涉及一种银耳五谷果蔬粽子及其生产方法，属于营养食品加工技术领域。由下列重量份的原料和步骤得到的：糯米32～100份，麦芽糖醇10～30份，玉米粒10～22份，胡萝卜10～30份，燕麦粒8～17份，复水银耳5～30份，绿豌豆粒10～25份，红小豆5～20份，无核蜜枣5～12份，蔓越莓果干5～12份；谷物及豆类颗粒软化及抗老化处理，复水银耳、胡萝卜软化处理，粽子包制。本发明口感香甜柔糯，具有富含膳食纤维及蛋白质、低糖低能量低黏度、冷热皆食等优点，健康营养美味并存。产品充分发挥“五谷为养，五果为助，五菜为充”理论，符合人们健康需求，生产过程条件温和，无污染，无废渣、废汽及有害物质产生；不使用任何化学试剂，产品食用安全。
Description
技术领域
本发明属于营养食品加工技术领域，尤其是指一种银耳五谷果蔬粽子及其生产方法。
背景技术
粽子，古称“角黍”、“裹蒸”、“包米”、“糉”，等等。是中国传统节庆食品，历史悠久，广泛传布于中国及汉文化圈国家。指用粽叶包裹糯米或黏黍，经过蒸煮而成的食品。自古至今，每年农历五月初，中国百姓家家都要浸糯米、洗粽叶、包粽子。明李时珍《本草纲目》载：“糉，俗作粽。古人以菰芦叶裹黍米煮成，尖角，如棕榈叶心之形，故曰粽，曰角黍。近世多用糯米矣。今俗，五月五日为节物，相隗送，或言为祭屈原。作此投江，以饲蛟龙。”粽子的种类繁多，如枣粽、豆沙粽、鲜肉粽、八宝粽、火腿粽、桂圆粽、莲蓉粽、蜜饯粽、板栗粽、咸蛋粽、蛋黄粽等。南方粽叶多用箬叶、露兜叶、柊叶等，粽子多呈三角形、四角形；在中原地区粽叶多为槲叶等，粽子多呈长方体。由于传统粽子大多用糯米做成，高糖高能量，缺乏膳食纤维、蛋白质，营养不均衡，黏度高、不易消化，不符合现代科学的合理饮食需求，尤其胃肠道疾病和糖尿病患者最好少吃或不吃，致使其消费受到影响。“天然、营养、保健”的食用菌营养丰富，富含人体所需多种营养素，是优质蛋白质食物资源，宜粮宜蔬，是餐桌主食加工的良好来源，可充分发挥食用菌对人体的营养保健作用。五谷泛指“稻、黍、稷、麦、菽”。《黄帝内经·素问》提出“五谷为养，五果为助，五畜为益，五菜为充，气味合而服之，以补精益气”。采用食用菌、五谷、果蔬为原料生产传统食品粽子，实现天然原料营养互补，最大限度发挥食物养生作用，在提供美味食物的同时，改善人体健康状况。
发明内容
本发明提供一种银耳五谷果蔬粽子及其生产方法，以解决目前粽子以糯米为主、高糖、高能量、易回生等质量与营养缺陷，拓宽食用菌、果蔬的应用领域，提高食用菌、五谷、果蔬利用效率，创造更大的经济效益与社会效益。
本发明采取的技术方案是，由下列重量份的原料和步骤得到的：
糯米32～100份，麦芽糖醇10～30份，玉米粒10～22份，胡萝卜10～30份，燕麦粒8～17份，复水银耳5～30份，绿豌豆粒10～25份，红小豆5～20份，无核蜜枣5～12份，蔓越莓果干5～12份；
(一)谷物及豆类颗粒软化及抗老化处理
糯米淋洗干净，室温下加水浸泡，加水量：没过米粒表面4～6cm，软化植物纤维，至米粒完整无硬心、用手轻捻即碎为止；
玉米粒与燕麦粒混合均匀，冷水浸泡洗涤10～20min，捞出米粒，加水，加水量：水面超过米颗粒表面2～5cm，85～95℃密闭浸煮20～30min，冷却至50～65℃，按干基时物料总质量的0.3～1％加入耐高温α-淀粉酶，搅拌均匀，保温20～40min，软化植物组织，保温结束后加热至95～100℃，维持5～15min，进一步软化及抗老化处理，同时浓缩脱除多余水分，至玉米粒及燕麦粒柔软膨胀、黏糯适度，颗粒完整又无滴水现象为止，红小豆、绿豌豆粒分别按照上述方法单独软化抗老化处理，确保不与其他物料混色；
(二)复水银耳、胡萝卜软化处理
复水银耳洗涤干净，沥净水分，切割成2～3cm的银耳片，加入其湿重质量比10～20％的绵白糖搅拌搓擦均匀，按糖质量的0.3～0.8％在表面淋撒6度白醋，然后浸渍12～24h，备用，胡萝卜洗干净，切割成0.5～1.5cm的胡萝卜丁备用，加入其质量比10～20％的绵白糖搅拌搓擦均匀，按糖质量的0.3～0.8％在表面淋撒6度白醋，然后浸渍12～24h，备用；
(三)粽子包制
将全部五谷银耳果蔬物料混合均匀，干粽叶冷水浸泡至柔软，清水洗涤除去污物，浸泡于洁净饮用水中，随用随取，按生产需要采用单叶或双叶包制粽子，煮熟或蒸熟至米粒软而不烂、黏糯可口，即为银耳五谷果蔬粽子，产品冷热皆食，风味优良，营养丰富。
本发明优点：传统糯米粽子常温放置时由于淀粉回生、纤维硬化导致粽子变得僵硬，不但口感变劣，而且营养功能下降、消化吸收率降低，因而不能食用。必需进行复蒸、复煮、微波加热等等方法进行二次加热复软，才能食用。按本发明对谷物及豆类颗粒软化及抗老化处理，使植物组织中大分子淀粉及纤维质刚性有序的空间构象变得混乱而疏松，形成立体交织结构，容纳能力增强，持水性是未进行软化及抗老化处理样品的5倍以上，使粽子产品常温保持30天仍然能柔糯有弹性，无需加热即可食用。
商品级耐高温α-淀粉酶的最适作用温度为95℃～97℃，使淀粉发生液化，为淀粉的糖化做准备。本发明打破常规将原料在85～95℃密闭浸煮之后再50～65℃的低温状态对原料进行联合处理，使被处理的谷物颗粒及豆类只发生溶胀、软化，而不会发生组成成分的降解，进而避免粽子在煮制或蒸煮时营养成分随水流失。
银耳、胡萝卜采用常温糖渍软化，尽量减少原料被高温加热次数，避免高温加热软化破坏其天然营养成分，同时采用醋酸封盖，提高物料质量保证功能。
“五谷为养，五果为助，五菜为充”。银耳五谷果蔬粽子以糯米、玉米、燕麦、红小豆、胡萝卜、绿豌豆粒、银耳、红枣、蔓越莓果干为原料，经科学配伍、采用现代先进加工技术精心加工而成。以多种谷物为原料避免由于单一采用糯米为原料带来的营养缺陷，也改变粽子以糯米为原料的传统观念与做法，将食用菌、蔬菜用于粽子的加工。本发明产品富含维生素A、维生素E、及钙、铁、硒、谷胱甘肽、膳食纤维、玉米黄素、多不饱和脂肪酸等功能因子，口感香甜柔糯，是一种营养丰富、食用方便的健康主食食品。与传统粽子相比较，采用多种谷物、果蔬、食用菌为原料，具有富含膳食纤维及蛋白质、低糖低能量低黏度、冷热皆食等优点，健康营养美味并存。
具体实施方式
实施例1
由下列重量份的原料和步骤得到的：糯米32份，麦芽糖醇10份，玉米粒10份，胡萝卜10份，燕麦粒8份，复水银耳5份，绿豌豆粒10份，红小豆5份，无核蜜枣5份，蔓越莓果干5份；
(一)谷物及豆类颗粒软化及抗老化处理
糯米淋洗干净，室温下加水浸泡，加水量以没过米粒表面4cm为宜，软化植物纤维，以米粒完整无硬心、用手轻捻即碎为宜；
玉米粒与燕麦粒混合均匀，冷水浸泡洗涤10min，捞出米粒，加水，加水量以水面超过米颗粒表面2cm为宜，85℃密闭浸煮20min，冷却至50℃，按干基时物料总质量的0.3％加入耐高温α-淀粉酶，搅拌均匀，保温20min，软化植物组织，提高产品抗老化程度。保温结束后加热至95℃，维持5min，并进一步软化及抗老化处理，同时浓缩脱除多余水分，使玉米粒及燕麦粒柔软膨胀、黏糯适度，颗粒完整又无滴水现象为止，红小豆、绿豌豆粒分别按照上述方法单独软化抗老化处理，确保不与其他物料混色；
(二)复水银耳、胡萝卜软化处理
复水银耳洗涤干净，沥净水分，切割成2cm的银耳片，加入其湿重质量比10％的绵白糖搅拌搓擦均匀，按糖质量的0.3％在表面淋撒6度白醋，然后浸渍12h，备用，胡萝卜洗干净，切割成0.5cm的胡萝卜丁备用，加入其质量比10％的绵白糖搅拌搓擦均匀，按糖质量的0.3％在表面淋撒6度白醋，然后浸渍12h，备用；
(三)粽子包制
将全部五谷银耳果蔬物料混合均匀，干粽叶冷水浸泡至柔软，清水洗涤除去污物，浸泡于洁净饮用水中，随用随取，按生产需要采用单叶或双叶包制粽子，煮熟或蒸熟至米粒软而不烂、黏糯可口，即为银耳五谷果蔬粽子，产品冷热皆食，风味优良，营养丰富。
实施例2
由下列重量份的原料和步骤得到的：糯米100份，麦芽糖醇30份，玉米粒22份，胡萝卜30份，燕麦粒17份，复水银耳30份，绿豌豆粒25份，红小豆20份，无核蜜枣12份，蔓越莓果干12份。
(一)谷物及豆类颗粒软化及抗老化处理
糯米淋洗干净，室温下加水浸泡，加水量以没过米粒表面6cm为宜，软化植物纤维，以米粒完整无硬心、用手轻捻即碎为宜；
玉米粒与燕麦粒混合均匀，冷水浸泡洗涤20min，捞出米粒，加水，加水量以水面超过米颗粒表面5cm为宜，95℃密闭浸煮30min，冷却至65℃，按干基时物料总质量的1％加入耐高温α-淀粉酶，搅拌均匀，保温40min，软化植物组织，提高产品抗老化程度。保温结束后加热至100℃，维持15min，并进一步软化及抗老化处理，同时浓缩脱除多余水分，使玉米粒及燕麦粒柔软膨胀、黏糯适度，颗粒完整又无滴水现象为止，红小豆、绿豌豆粒分别按照上述方法单独软化抗老化处理，确保不与其他物料混色；
(二)银耳、胡萝卜软化处理
银耳浸泡复水洗涤干净，沥净水分，切割成3cm的银耳片，加入其湿重质量比20％的绵白糖搅拌搓擦均匀，按糖质量的0.8％在表面淋撒6度白醋，然后浸渍24h，备用。胡萝卜洗干净，切割成1.5cm的胡萝卜丁备用，加入其质量比20％的绵白糖搅拌搓擦均匀，按糖质量的0.8％在表面淋撒6度白醋，然后浸渍24h，备用；
(三)粽子包制
将全部五谷银耳果蔬物料混合均匀，干粽叶冷水浸泡至柔软，清水洗涤除去污物，浸泡于洁净饮用水中，随用随取，按生产需要采用单叶或双叶包制粽子，煮熟或蒸熟至米粒软而不烂、黏糯可口，即为银耳五谷果蔬粽子，产品冷热皆食，风味优良，营养丰富。
实施例3
由下列重量份的原料和步骤得到的：糯米66份，麦芽糖醇20份，玉米粒16份，胡萝卜20份，燕麦粒12份，复水银耳18份，绿豌豆粒18份，红小豆12份，无核蜜枣8份，蔓越莓果干8份；
(一)谷物及豆类颗粒软化及抗老化处理
糯米淋洗干净，室温下加水浸泡，加水量以没过米粒表面5cm为宜，软化植物纤维，以米粒完整无硬心、用手轻捻即碎为宜；
玉米粒与燕麦粒混合均匀，冷水浸泡洗涤15min，捞出米粒，加水，加水量以水面超过米颗粒表面3cm为宜，90℃密闭浸煮25min，冷却至58℃，按干基时物料总质量的0.7％加入耐高温α-淀粉酶，搅拌均匀，保温30min，软化植物组织，提高产品抗老化程度，保温结束后加热至98℃，维持10min，并进一步软化及抗老化处理，同时浓缩脱除多余水分，使玉米粒及燕麦粒柔软膨胀、黏糯适度，颗粒完整又无滴水现象为止；红小豆、绿豌豆粒分别按照上述方法单独软化抗老化处理，确保不与其他物料混色；
(二)银耳、胡萝卜软化处理
银耳浸泡复水洗涤干净，沥净水分，切割成2.5cm的银耳片，加入其湿重质量比15％的绵白糖搅拌搓擦均匀，按糖质量的0.5％在表面淋撒6度白醋，然后浸渍18h，备用，胡萝卜洗干净，切割成1cm的胡萝卜丁备用，加入其质量比15％的绵白糖搅拌搓擦均匀，按糖质量的0.5％在表面淋撒6度白醋，然后浸渍18h，备用；
(三)粽子包制
将全部五谷银耳果蔬物料混合均匀，干粽叶冷水浸泡至柔软，清水洗涤除去污物，浸泡于洁净饮用水中，随用随取，按生产需要采用单叶或双叶包制粽子，煮熟或蒸熟至米粒软而不烂、黏糯可口，即为银耳五谷果蔬粽子，产品冷热皆食，风味优良，营养丰富。
Claims (2)
1.一种银耳五谷果蔬粽子，其特征在于，由下列重量份的原料和步骤得到的：
糯米32～100份，麦芽糖醇10～30份，玉米粒10～22份，胡萝卜10～30份，燕麦粒8～17份，复水银耳5～30份，绿豌豆粒10～25份，红小豆5～20份，无核蜜枣5～12份，蔓越莓果干5～12份；
(一)谷物及豆类颗粒软化及抗老化处理
糯米淋洗干净，室温下加水浸泡，加水量：没过米粒表面4～6cm，软化植物纤维，至米粒完整无硬心、用手轻捻即碎为止；
玉米粒与燕麦粒混合均匀，冷水浸泡洗涤10～20min，捞出米粒，加水，加水量：水面超过米颗粒表面2～5cm，85～95℃密闭浸煮20～30min，冷却至50～65℃，按干基时物料总质量的0.3～1％加入耐高温α-淀粉酶，搅拌均匀，保温20～40min，软化植物组织，保温结束后加热至95～100℃，维持5～15min，进一步软化及抗老化处理，同时浓缩脱除多余水分，至玉米粒及燕麦粒柔软膨胀、黏糯适度，颗粒完整又无滴水现象为止，红小豆、绿豌豆粒分别按照上述方法单独软化抗老化处理，确保不与其他物料混色；
(二)复水银耳、胡萝卜软化处理
复水银耳洗涤干净，沥净水分，切割成2～3cm的银耳片，加入其湿重质量比10～20％的绵白糖搅拌搓擦均匀，按糖质量的0.3～0.8％在表面淋撒6度白醋，然后浸渍12～24h，备用，胡萝卜洗干净，切割成0.5～1.5cm的胡萝卜丁备用，加入其质量比10～20％的绵白糖搅拌搓擦均匀，按糖质量的0.3～0.8％在表面淋撒6度白醋，然后浸渍12～24h，备用；
(三)粽子包制
将全部五谷银耳果蔬物料混合均匀，干粽叶冷水浸泡至柔软，清水洗涤除去污物，浸泡于洁净饮用水中，随用随取，按生产需要采用单叶或双叶包制粽子，煮熟或蒸熟至米粒软而不烂、黏糯可口，即为银耳五谷果蔬粽子。
2.如权利要求1所述的一种银耳五谷果蔬粽子的生产方法，其特征在于，包括下列重量份的原料和步骤：
糯米32～100份，麦芽糖醇10～30份，玉米粒10～22份，胡萝卜10～30份，燕麦粒8～17份，复水银耳5～30份，绿豌豆粒10～25份，红小豆5～20份，无核蜜枣5～12份，蔓越莓果干5～12份；
(一)谷物及豆类颗粒软化及抗老化处理
糯米淋洗干净，室温下加水浸泡，加水量：没过米粒表面4～6cm，软化植物纤维，至米粒完整无硬心、用手轻捻即碎为止；
玉米粒与燕麦粒混合均匀，冷水浸泡洗涤10～20min，捞出米粒，加水，加水量：水面超过米颗粒表面2～5cm，85～95℃密闭浸煮20～30min，冷却至50～65℃，按干基时物料总质量的0.3～1％加入耐高温α-淀粉酶，搅拌均匀，保温20～40min，软化植物组织，保温结束后加热至95～100℃，维持5～15min，进一步软化及抗老化处理，同时浓缩脱除多余水分，至玉米粒及燕麦粒柔软膨胀、黏糯适度，颗粒完整又无滴水现象为止，红小豆、绿豌豆粒分别按照上述方法单独软化抗老化处理，确保不与其他物料混色；
(二)复水银耳、胡萝卜软化处理
复水银耳洗涤干净，沥净水分，切割成2～3cm的银耳片，加入其湿重质量比10～20％的绵白糖搅拌搓擦均匀，按糖质量的0.3～0.8％在表面淋撒6度白醋，然后浸渍12～24h，备用，胡萝卜洗干净，切割成0.5～1.5cm的胡萝卜丁备用，加入其质量比10～20％的绵白糖搅拌搓擦均匀，按糖质量的0.3～0.8％在表面淋撒6度白醋，然后浸渍12～24h，备用；
(三)粽子包制
将全部五谷银耳果蔬物料混合均匀，干粽叶冷水浸泡至柔软，清水洗涤除去污物，浸泡于洁净饮用水中，随用随取，按生产需要采用单叶或双叶包制粽子，煮熟或蒸熟至米粒软而不烂、黏糯可口，即为银耳五谷果蔬粽子。
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