CN108783219A - 一种含构树叶的食品 - Google Patents
一种含构树叶的食品 Download PDFInfo
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Abstract
本发明提供了一种含构树叶的食品，其原料包括构树叶粉和粮食粉；其中构树粉的质量百分含量为10‑60%；所述构树叶粉通过以下方法获得：采集三叶新芽的构树叶；翻炒使构树叶失水但保持绿色；将复合酶制剂加入构树叶中发酵；将发酵构树叶置于揉捻机中揉捻；高温干燥后粉碎成构树叶粉。本发明含构树叶的食品，通过添加构树叶粉可以调节脂肪代谢、改善慢性肠胃疾病症状。本发明通过对构树叶的处理和含量的调整，使得含构树叶的食品在具有较好功能性的同时口感良好、营养丰富，易于被消费者接受。
Description
技术领域
本发明属于食品领域，特别涉及一种含构树叶的食品。
背景技术
构树(Broussonetia papyrifera)，为落叶乔木，树皮暗灰色；小枝密生柔毛。树皮平滑，浅灰色或灰褐色，不易裂，全株含乳汁。构树具有速生、适应性强、分布广、易繁殖、热量高、轮伐期短的特点。其根系浅，侧根分布很广，生长快，萌芽力和分蘖力强，耐修剪。抗污染性强。在中国的温带、热带均有分布，不论平原、丘陵或山地都能生长，其茎叶可做家畜饲料。构树的乳液、根皮、树皮、叶及种子果实均可入药；构树叶甘、凉，清热，凉血，利湿，杀虫。用于鼻衄，肠炎，痢疾。夏秋采乳液、叶、果实及种子；冬春采根皮、树皮，鲜用或阴干。目前，尚无构树叶用于人类食物的报道。因此，开发构树叶食品为综合利用构树资源提供新的途径。
发明内容
针对缺乏构树叶食品等问题，本发明提供一种含构树叶的食品。
为实现上述目的，本发明采用如下技术方案。
一种含构树叶的食品，其原料包括构树叶粉和粮食粉；所述原料中构树粉的质量百分含量为10-60%；优选为40-50%。
所述粮食粉包括但不限于小麦粉、高粱粉、玉米粉、小米粉、大米粉、豆类粉、薏米粉、芡实粉、莲子粉和淀粉。
上述食品中还含有其他食品添加剂。如：酵母、调味剂、粘度调节剂、色素、食用油。
上述构树叶粉通过以下方法获得：
（1）采集三叶新芽的构树叶；
（2）翻炒使构树叶失水但保持绿色；
（3）将复合酶制剂加入步骤（2）中获得的构树叶中发酵；
（4）将步骤（3）获得的构树叶置于揉捻机中揉捻；
（5）高温干燥步骤（4）中获得的构树叶；
（6）将步骤（5）获得的构树叶粉碎成构树叶粉。
步骤（2）中，翻炒温度为280-300℃；翻炒至水分含量65-60%。
步骤（3）中，所述复合酶制剂为纤维素酶和半纤维素酶按质量比1:0.5-1:1的混合。所述添加量为构树叶重量的0.1-0.3%。所述发酵温度为35-40℃，发酵时间为3-5天。
步骤（4）中，揉捻至水分含量18-15%。
步骤（5）中，烘干至水分含量4-5%，烘干温度为80-130℃
步骤（6）中，构树叶粉的细度为过10-150目筛；优选为过80-150目筛。
本发明具有以下优点：
本发明的含构树叶的食品，通过添加构树叶粉可以调节脂肪代谢、改善慢性肠胃疾病症状。通过翻炒加工降低了构树叶内涩味口感物质的含量，同时降低了对下一步复合酶活性的抑制作用；通过添加复合酶制剂将不溶性膳食纤维分解为单糖和低聚糖，提高功能性的同时进一步改善粗糙的口感。本发明通过对构树叶的含量的调整，使得含构树叶的食品在具有较好功能性的同时口感良好、营养丰富，易于被消费者接受。
具体实施方式
下面结合实施例对本发明做进一步说明，但本发明不受下述实施例的限制。
实施例1 构树叶粉的制备
（1）采集三叶新芽的构树叶；
（2）280-300℃下翻炒使构树叶失水至水分含量65-60%，但保持绿色；
（3）将纤维素酶和半纤维素酶按质量比1:0.5混合为复合酶制剂，按照添加量为构树叶重量的0.15%加入步骤（2）中获得的构树叶中，38℃发酵5天；
（4）将步骤（3）获得的构树叶置于揉捻机中揉捻至水分含量18-15%；
（5）80℃下干燥步骤（4）中获得的构树叶至水分含量4-5%；
（6）将步骤（5）获得的构树叶粉碎至过80目筛的构树叶粉。
实施例2 构树叶馒头的制作
将蔗糖10g与80g酵母溶于1000mL水中，28℃放置1h，加入1000mL水稀释后加入6.5Kg面粉和2Kg构树叶粉和成面团，28℃放置12h，发酵完成后加1Kg小米面、0.5Kg面粉和成面团，然后做成100g/剂的面剂，揉成馒头状，上锅蒸熟即得构树叶馒头。
实施例3 构树叶窝头的制作
将构树叶粉5Kg、小米面2Kg、面粉1Kg、红豆面0.5Kg、薏米面0.5Kg、玉米面1Kg、62度白酒100mL，加水2Kg和成面团，做100g/剂的面剂，捏成窝头状，蒸熟即得构树叶窝头。
实施例4 构树叶蒸糕的制作
将构树叶粉4Kg、小米面1Kg、高粱面2Kg、红豆面0.5Kg、薏米面0.5Kg、红枣粉0.5Kg、莲子粉0.5 Kg、玉米面1Kg、三氯蔗糖3g、碳酸氢钠10g，加水3Kg和成可以流动的面糊，摊于蒸锅中高度为10cm，蒸糕上扎上3毫米左右直径均布的通气孔，蒸熟即得构树叶蒸糕。
实施例5 构树叶面条的制作
将构树叶粉3Kg、面粉6Kg、蛋清1Kg、食盐200g加水2.5Kg和成面絮加入压面机，经压片、切条、干燥、切断最后制成构树叶面条。
实施例6 构树叶饼干的制作
将构树叶粉1Kg、淀粉1Kg、面粉3Kg、蛋黄1Kg、乳粉1Kg、食盐1Kg、碳酸氢钠200g、碳酸氢铵100g、阿巴斯甜3g、安赛蜜2g、木糖醇700g、植物油1 Kg，加水5Kg和成可以流动的面糊，经挤压成型、烘烤制成构树叶饼干。
对比例1 荷叶窝头的制作
将市购干荷叶粉碎过80目筛，筛下物即为荷叶粉。将荷叶粉5Kg、小米面2Kg、面粉1Kg、红豆面0.5Kg、薏米面0.5Kg、玉米面1Kg、62度白酒100mL，加水2Kg和成面团，做100g/剂的面剂，捏成窝头状，蒸熟即得荷叶窝头。
对比例2 构树叶窝头的制作
构树茎叶粉0.8Kg、小米面3.2Kg、面粉1.5Kg、红豆面1Kg、薏米面1Kg、玉米面2.5Kg、62度白酒100mL，加水2Kg和成面团，做100g/剂的面剂，捏成窝头状，蒸熟即得构树叶窝头。
对比例3 构树叶蒸糕的制作
将构树叶粉7Kg、小米面0.5Kg、高粱面0.5Kg、红豆面0.3Kg、薏米面0.2Kg、红枣粉0.5Kg、莲子粉0.5 Kg、玉米面0.5Kg、三氯蔗糖3g、碳酸氢钠10g，加水3Kg和成可以流动的面糊，摊于蒸锅中高度为10cm，蒸糕上扎上3毫米左右直径均布的通气孔，蒸熟即得构树叶蒸糕。
实施例7 构树叶食品减肥降脂功能测定
选择60名志愿者对含构树叶食品的功能性进行验证。试验主要针对志愿者在食用含构树叶食品后的体脂率变化、试验期间不良反应与食物口感进行测试。分组及各组受试者的体脂率如表1所示：其中组1食用实施例3中的窝头，组2食用实施例4中的蒸糕，组3食用对比例1中的窝头，组4食用对比例2中的窝头，组5食用对比例3中的蒸糕，组6为对照食用普通市购馒头作为主食。各组均按照每日每kg体重进食主食50g，试验期间尽量清淡饮食。开始试验30天、60天后对体脂率进行测定，结果如表2所示，体脂率检测采用Inbody570体脂测量仪测定。由表1、表2数据可知，在食用含构树叶40-50%的食品后，可以有效降低高体脂率人群的体脂率，效果优于目前市面常见的作为减肥减脂的荷叶；当构树叶含量8%左右时，对体脂率降低不明显。
表1 志愿者性别、年龄、体脂率分布
。
表2 试验30天、60天后志愿者体脂率分布
。
试验期间不良反应与食物口感如表3所示：在不良反应方面，对照、含8%-50%构树叶粉或含荷叶粉的食品在食用后均无不良反应；含70%构树叶粉的食品在食用后出现了轻微腹泻的症状（2人）。在口感方面，含8%-50%构树叶粉的食品由于构树叶粉经过处理口感细腻、口味良好；含有荷叶的食品由于荷叶中的粗纤维较多口感粗糙，而且由于荷叶本身的性质导致食物有轻微的苦涩口味；而含有70%构树叶粉的食品由于构树叶粉添加量过多，使食品成型变差，蒸糕表面有开裂，弹性差、颗粒感强，口感较差。
表3 试验期间不良反应与食物口感
。
Claims (10)
1.一种含构树叶的食品，其特征在于，其原料包括构树叶粉和粮食粉；所述原料中构树粉的质量百分含量为10-60%。
2.根据权利要求1所述的食品，其特征在于，原料中构树粉的质量百分含量为40-50%。
3.根据权利要求1所述的食品，其特征在于，所述粮食粉包括但不限于小麦粉、高粱粉、玉米粉、小米粉、大米粉、豆类粉、薏米粉、芡实粉、莲子粉和淀粉。
4.根据权利要求1所述的食品，其特征在于，食品中还含有其他食品添加剂。
5.根据权利要求1所述的食品，其特征在于，构树叶粉通过以下方法获得：
（1）采集三叶新芽的构树叶；
（2）翻炒使构树叶失水但保持绿色；
（3）将复合酶制剂加入步骤（2）中获得的构树叶中发酵；
（4）将步骤（3）获得的构树叶置于揉捻机中揉捻；
（5）高温干燥步骤（4）中获得的构树叶；
（6）将步骤（5）获得的构树叶粉碎成构树叶粉。
6.根据权利要求5所述的食品，其特征在于，步骤（2）中，翻炒温度为280-300℃；翻炒至水分含量65-60%。
7.根据权利要求5所述的食品，其特征在于，步骤（3）中，所述复合酶制剂为纤维素酶和半纤维素酶按质量比1:0.5-1:1的混合；所述添加量为构树叶重量的0.1-0.3%；所述发酵温度为35-40℃，发酵时间为3-5天。
8.根据权利要求5所述的食品，其特征在于，步骤（4）中，揉捻至水分含量18-15%。
9.根据权利要求5所述的食品，其特征在于，步骤（5）中，烘干至水分含量4-5%，烘干温度为80-130℃。
10.根据权利要求5所述的食品，其特征在于，步骤（6）中，构树叶粉的细度为过10-150目筛。
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