CN108902668A - 一种芦荟汤圆及其制备方法 - Google Patents
一种芦荟汤圆及其制备方法 Download PDFInfo
- Publication number
- CN108902668A CN108902668A CN201810354292.7A CN201810354292A CN108902668A CN 108902668 A CN108902668 A CN 108902668A CN 201810354292 A CN201810354292 A CN 201810354292A CN 108902668 A CN108902668 A CN 108902668A
- Authority
- CN
- China
- Prior art keywords
- aloe
- powder
- rice
- dumping
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 107
- 235000009566 rice Nutrition 0.000 title claims abstract description 107
- 241001116389 Aloe Species 0.000 title claims abstract description 86
- 235000011399 aloe vera Nutrition 0.000 title claims abstract description 86
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 107
- 239000000843 powder Substances 0.000 claims abstract description 71
- 240000008042 Zea mays Species 0.000 claims abstract description 29
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 29
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 29
- 235000005822 corn Nutrition 0.000 claims abstract description 29
- 238000011049 filling Methods 0.000 claims abstract description 29
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 20
- 235000014121 butter Nutrition 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 239000000084 colloidal system Substances 0.000 claims abstract description 14
- 210000000582 semen Anatomy 0.000 claims abstract description 14
- 239000004593 Epoxy Substances 0.000 claims abstract description 6
- 229920002907 Guar gum Polymers 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000000665 guar gum Substances 0.000 claims abstract description 6
- 229960002154 guar gum Drugs 0.000 claims abstract description 6
- 235000010417 guar gum Nutrition 0.000 claims abstract description 6
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 6
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 11
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 4
- 235000015110 jellies Nutrition 0.000 claims description 4
- 239000008274 jelly Substances 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- -1 2,3- epoxy -1- propyl Chemical group 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- BDERNNFJNOPAEC-UHFFFAOYSA-N n-propyl alcohol Natural products CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 claims description 3
- 244000303965 Cyamopsis psoralioides Species 0.000 claims description 2
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 235000003434 Sesamum indicum Nutrition 0.000 claims 1
- 239000000654 additive Substances 0.000 claims 1
- 230000000996 additive effect Effects 0.000 claims 1
- 238000003801 milling Methods 0.000 claims 1
- 239000003595 mist Substances 0.000 claims 1
- 229920002472 Starch Polymers 0.000 abstract description 27
- 235000019698 starch Nutrition 0.000 abstract description 27
- 239000008107 starch Substances 0.000 abstract description 27
- 239000000796 flavoring agent Substances 0.000 abstract description 20
- 235000019634 flavors Nutrition 0.000 abstract description 20
- 102000004190 Enzymes Human genes 0.000 abstract description 11
- 108090000790 Enzymes Proteins 0.000 abstract description 11
- 230000036541 health Effects 0.000 abstract description 9
- 229940088594 vitamin Drugs 0.000 abstract description 7
- 235000013343 vitamin Nutrition 0.000 abstract description 7
- 239000011782 vitamin Substances 0.000 abstract description 7
- 229930003231 vitamin Natural products 0.000 abstract description 7
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 7
- 230000008485 antagonism Effects 0.000 abstract description 5
- 239000008187 granular material Substances 0.000 abstract description 5
- 230000007062 hydrolysis Effects 0.000 abstract description 5
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 5
- 238000001694 spray drying Methods 0.000 abstract description 5
- 230000003993 interaction Effects 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 11
- 230000000694 effects Effects 0.000 description 8
- 239000008280 blood Substances 0.000 description 7
- 210000004369 blood Anatomy 0.000 description 7
- 238000009835 boiling Methods 0.000 description 7
- 238000005336 cracking Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 230000017531 blood circulation Effects 0.000 description 5
- 230000002708 enhancing effect Effects 0.000 description 5
- 150000002632 lipids Chemical class 0.000 description 5
- 230000004060 metabolic process Effects 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 5
- YDQWDHRMZQUTBA-UHFFFAOYSA-N Aloe emodin Chemical compound C1=CC=C2C(=O)C3=CC(CO)=CC(O)=C3C(=O)C2=C1O YDQWDHRMZQUTBA-UHFFFAOYSA-N 0.000 description 4
- 230000007661 gastrointestinal function Effects 0.000 description 4
- 239000006210 lotion Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 244000291564 Allium cepa Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- AFHJQYHRLPMKHU-XXWVOBANSA-N Aloin Natural products O=C1c2c(O)cc(CO)cc2[C@H]([C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O2)c2c1c(O)ccc2 AFHJQYHRLPMKHU-XXWVOBANSA-N 0.000 description 3
- 244000179970 Monarda didyma Species 0.000 description 3
- 235000010672 Monarda didyma Nutrition 0.000 description 3
- CPUHNROBVJNNPW-UHFFFAOYSA-N aloin A Natural products OC1C(O)C(O)C(CO)OC1OC1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 CPUHNROBVJNNPW-UHFFFAOYSA-N 0.000 description 3
- AFHJQYHRLPMKHU-WEZNYRQKSA-N aloin B Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1[C@H]1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 AFHJQYHRLPMKHU-WEZNYRQKSA-N 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- AFHJQYHRLPMKHU-UHFFFAOYSA-N isobarbaloin Natural products OC1C(O)C(O)C(CO)OC1C1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 AFHJQYHRLPMKHU-UHFFFAOYSA-N 0.000 description 3
- 150000002596 lactones Chemical class 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 235000014676 Phragmites communis Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 230000010148 water-pollination Effects 0.000 description 2
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- KKAJSJJFBSOMGS-UHFFFAOYSA-N 3,6-diamino-10-methylacridinium chloride Chemical compound [Cl-].C1=C(N)C=C2[N+](C)=C(C=C(N)C=C3)C3=CC2=C1 KKAJSJJFBSOMGS-UHFFFAOYSA-N 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000004056 anthraquinones Chemical class 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种芦荟汤圆及其制备方法,首先将新鲜芦荟叶清洗消毒后在胶体磨中磨粉,喷雾干燥后得芦荟粉,然后将黑芝麻炒熟后磨粉,加入砂糖和黄油制馅,将芦荟粉掺入糯玉米粉中,加入含有瓜尔豆胶、羧甲基纤维素钠、2,3‑环氧‑1‑丙醇的改良剂制粉团,包好汤圆后速冻。有益效果为:芦荟汤圆入口细腻爽滑、粘而不腻、风味独特,不仅可为人体提供维生素,还具有美颜、减肥、护肤等多重保健功效,面团中的改良剂可以阻碍酶与淀粉的相互作用,阻止酶对抗性淀粉颗粒的水解,大大降低淀粉的回生速度,延长芦荟汤圆的保存期限。
Description
技术领域
本发明涉及食品加工领域,尤其是涉及一种芦荟汤圆及其制备方法。
技术背景
传统汤圆种类很多,有实心的、包馅的、油炸的等,但是传统汤圆的热量普遍太高,不适宜血压血脂高的人群,而且老人、小孩及体弱多病者不适宜食用过多。如今,随着消费者生活水平的提高,对于汤圆的营养要求也更加全面了,提供营养丰富且口味独特、保健养生的食品成为了生活质量提高的标准之一。
糯玉米是玉米的一个亚种,与普通玉米相比,其营养丰富、籽粒清香、皮薄无渣,含有大量的VE、VC、VB1、VB2、肌醇、胆碱、烟碱、氨基酸蛋白质和矿质元素。食用消化率较普通玉米高20%,还有利于防止血管硬化,降低血中胆固醇含量,防止肠道疾病和癌症。尤其是糯玉米中的淀粉几乎100%为支链淀粉,这使其代替糯稻米成为可能。另外,在原料价格方面糯玉米的价格约为糯稻米价格的1/3。芦荟是一种多年生百合科肉质的草本植物,是一种具有食用、美容、保健、医药以及观赏等功能的植物。芦荟成分复杂,主要有多糖、蒽醌类化合物、有机酸和氨基酸、酶和多肽、维生素和甾族化合物、矿物质等。为了便于终端产品加工、使用、运输和销售,通常将芦荟鲜叶进行提取、浓缩和干燥。
发明内容
本发明的目的在于提供一种芦荟汤圆及其制备方法,芦荟汤圆入口细腻爽滑、粘而不腻、风味独特,不仅可为人体提供维生素,还具有美颜、减肥、护肤等多重保健功效,面团中的改良剂可以阻碍酶与淀粉的相互作用,阻止酶对抗性淀粉颗粒的水解,大大降低淀粉的回生速度,延长芦荟汤圆的保存期限。
本发明针对背景技术中提到的问题,采取的技术方案为:
一种芦荟汤圆,其制备方法包括:制粉、制馅、包汤圆,具体包括以下步骤:
制粉:取新鲜芦荟叶,清洗消毒后去皮,加入2~4倍水进行浸泡,然后于胶体磨中磨粉,浓缩至1:15~20浓缩液后进行喷雾干燥,进风温度在为160~180℃,出风温度为60~90℃,进料量为9~12kg/h,将喷干粉粉碎后过100~120目筛即得芦荟粉;芦荟粉体色泽均匀,粉料中无异物、黑点出现,颜色为白色至淡黄色,产量较高,喷雾干燥时粘壁现象较少;
制馅:将黑芝麻炒制九成熟,无焦糊味,置于胶体磨中磨细,加入砂糖和黄油,黑芝麻、砂糖与黄油的质量比为4~5:2~3:1,在夹层锅中95~100℃、0.12~0.15MPa压力下炒制45~ 60min,冷却后磨粉,按照1g粉料搭配0.5~0.8mL水的比例调和均匀,在冷冻室内微冻至能成形但不发硬,取出后把馅心搓圆至直径为1.5~2.5cm,再在-25~-30℃速冻30~45min备用;将黑芝麻炒熟后在胶体磨中摩细,然后与砂糖、黄油混合并高压炒制,可使馅料中的原料充分混合,制备的馅料细致均匀,软糯香甜,甜而不腻,先将馅料冷冻成固态然后再包汤圆,大大降低了工作量,提高了工作效率;
包汤圆:汤圆面皮采用冷水调粉,将芦荟粉掺入3~5倍的糯玉米粉中,然后加入糯玉米粉0.2~0.3%的改良剂,搅拌均匀,按粉料总质量的70~85%加水继续搅拌,使粉团柔软适中,静置5~15min,按照面皮与馅为2~3:1的质量比例包汤圆,将制好的汤圆置于-30~-35℃的温度下速冻30~45min,使汤圆中心温度达到-18~-20℃即得芦荟汤圆;芦荟汤圆个头滚圆无塌陷,大小均匀,无开裂,粉质细腻,熟品表面较光滑无塌陷,无破裂漏馅,可有少量气泡,具有汤圆制品应有的自然色泽,色泽一致均匀,无异色杂斑,具有较强的玉米清香,有汤圆特有的黏滞感,富有弹性,咀嚼性好,无异味;加入改良剂的面团,其黏结性明显增强,用其制成的汤圆速冻后不开裂,煮时基本不出现浑汤现象,不漏馅,弹性十足,咀嚼性好,无异味,带有糯玉米特有的香甜口感,风味独特,老少皆宜;芦荟粉中具有佛手柑内脂、芦荟大黄素和芦荟素A等葱醒类物质所散发的特有的芦荟芳香气味,在经喷雾干燥以后特有的芦荟芳香味与淀粉发生美拉德反应产生的发酵香味相互衬托,相互加强,使芦荟汤圆产生了独特的清淡爽口的风味;芦荟汤圆入口细腻爽滑、粘而不腻、风味独特,在为人体提供丰富维生素的同时,还兼具美容养颜、减肥瘦身、保健护肤、促进血液循环和新陈代谢、增强胃肠功能及降低血脂等多重保健功效,老少皆宜,是一种口感丰富、风味隽永的芦荟汤圆。
作为优选,改良剂中含有下列含量的物质:15~30%瓜尔豆胶、2~8%羧甲基纤维素钠、0.5~0.8%2,3-环氧-1-丙醇、15~35%单甘酯、15~30%磷酸盐、20~30%速冻油、3~8%胶之素;改良剂中瓜尔豆胶、羧甲基纤维素钠均具有协同增稠的作用,二者复配比单独使用效果要好;2,3-环氧-1-丙醇的-OH结构具有很强的亲水性,可以与淀粉的侧链结合,不同程度键合到淀粉的无定形区域,形成较为稳定的聚集结构,致使淀粉糊化时温度降低,在一定程度上阻碍了酶与淀粉的相互作用,形成了耐消化结构,阻碍酶对抗性淀粉颗粒的水解,大大降低淀粉的回生速度,延长芦荟汤圆的保存期限。
与现有技术相比,本发明的优点在于:
1)面团中加入改良剂,黏结性明显增强,用其制成的汤圆速冻后不开裂,煮时基本不出现浑汤现象,不漏馅,弹性十足,咀嚼性好,无异味,带有糯玉米特有的香甜口感,风味独特,老少皆宜;
2)改良剂中2,3-环氧-1-丙醇可以与淀粉的侧链结合,不同程度键合到淀粉的无定形区域,形成较为稳定的聚集结构,致使淀粉糊化时温度降低,在一定程度上阻碍了酶与淀粉的相互作用,形成了耐消化结构,阻止了酶对抗性淀粉颗粒的水解,大大降低淀粉的回生速度,延长芦荟汤圆的保存期限;
3)芦荟汤圆入口细腻爽滑、粘而不腻、风味独特,在为人体提供丰富维生素的同时,还兼具美容养颜、减肥瘦身、保健护肤、促进血液循环和新陈代谢、增强胃肠功能及降低血脂等多重保健功效,老少皆宜,是一种口感丰富、风味隽永的芦荟汤圆。
具体实施方式
下面通过实施例对本发明方案作进一步说明:
实施例1:
一种芦荟汤圆,其馅料的组成为:黑芝麻、砂糖与黄油,质量比为4:2:1;其面皮的组成为:芦荟粉掺入3倍的糯玉米粉中,搅拌均匀,按粉料总质量的70%加水,按照面皮与馅为2:1 的质量比例包汤圆,将制好的汤圆置于-30℃的温度下速冻30min,使汤圆中心温度达到-18℃即得芦荟汤圆;芦荟汤圆入口细腻爽滑、粘而不腻、风味独特,在为人体提供丰富维生素的同时,还兼具美容养颜、减肥瘦身、保健护肤、促进血液循环和新陈代谢、增强胃肠功能及降低血脂等多重保健功效,老少皆宜,是一种口感丰富、风味隽永的芦荟汤圆。
实施例2:
一种芦荟汤圆,其制备方法包括以下步骤:
1)取新鲜芦荟叶,清洗消毒后去皮,加入2倍水进行浸泡,然后于胶体磨中磨粉,浓缩至1:15浓缩液后进行喷雾干燥,进风温度在为160℃,出风温度为60℃,进料量为9kg/h,将喷干粉粉碎后过100目筛即得芦荟粉;2)将黑芝麻炒制九成熟,无焦糊味,置于胶体磨中磨细,加入砂糖和黄油,黑芝麻、砂糖与黄油的质量比为4:2:1,在夹层锅中95℃、0.12MPa 压力下炒制45min,冷却后磨粉,按照1g粉料搭配0.5mL水的比例调和均匀,在冷冻室内微冻至能成形但不发硬,取出后把馅心搓圆至直径为1.5cm,再在-25℃速冻30min备用;3)汤圆面皮采用冷水调粉,将芦荟粉掺入3倍的糯玉米粉中,然后加入糯玉米粉0.2%的改良剂,搅拌均匀,按粉料总质量的70%加水继续搅拌,使粉团柔软适中,静置5min,按照面皮与馅为2:1的质量比例包汤圆,将制好的汤圆置于-30℃的温度下速冻30min,使汤圆中心温度达到-18℃即得芦荟汤圆;芦荟汤圆个头滚圆无塌陷,大小均匀,无开裂,粉质细腻,熟品表面较光滑无塌陷,无破裂漏馅,可有少量气泡,具有汤圆制品应有的自然色泽,色泽一致均匀,无异色杂斑,具有较强的玉米清香,有汤圆特有的黏滞感,富有弹性,咀嚼性好,无异味。
实施例3:
一种芦荟汤圆,其制备方法包括以下步骤:
1)制粉:取新鲜芦荟叶,清洗消毒后去皮,加入4倍水进行浸泡,然后于胶体磨中磨粉,浓缩至1:20浓缩液后进行喷雾干燥,进风温度在为180℃,出风温度为90℃,进料量为12kg/h,将喷干粉粉碎后过120目筛即得芦荟粉;芦荟粉体色泽均匀,粉料中无异物、黑点出现,颜色为白色至淡黄色,产量较高,喷雾干燥时粘壁现象较少;
2)制馅:将黑芝麻炒制九成熟,无焦糊味,置于胶体磨中磨细,加入砂糖和黄油,黑芝麻、砂糖与黄油的质量比为5:3:1,在夹层锅中100℃、0.15MPa压力下炒制60min,冷却后磨粉,按照1g粉料搭配0.8mL水的比例调和均匀,在冷冻室内微冻至能成形但不发硬,取出后把馅心搓圆至直径为2.5cm,再在-30℃速冻45min备用;将黑芝麻炒熟后在胶体磨中摩细,然后与砂糖、黄油混合并高压炒制,可使馅料中的原料充分混合,制备的馅料细致均匀,软糯香甜,甜而不腻,先将馅料冷冻成固态然后再包汤圆,大大降低了工作量,提高了工作效率;
3)包汤圆:汤圆面皮采用冷水调粉,将芦荟粉掺入5倍的糯玉米粉中,然后加入糯玉米粉0.3%的改良剂,改良剂中含有下列含量的物质:15%瓜尔豆胶、4.5%羧甲基纤维素钠、0.5%2,3-环氧-1-丙醇、15%单甘酯、30%磷酸盐、30%速冻油、5%胶之素,搅拌均匀,按粉料总质量的85%加水继续搅拌,使粉团柔软适中,静置15min,按照面皮与馅为3:1的质量比例包汤圆,将制好的汤圆置于-35℃的温度下速冻45min,使汤圆中心温度达到-20℃即得芦荟汤圆;芦荟汤圆个头滚圆无塌陷,大小均匀,无开裂,粉质细腻,熟品表面较光滑无塌陷,无破裂漏馅,可有少量气泡,具有汤圆制品应有的自然色泽,色泽一致均匀,无异色杂斑,具有较强的玉米清香,有汤圆特有的黏滞感,富有弹性,咀嚼性好,无异味;加入改良剂的面团,其黏结性明显增强,用其制成的汤圆速冻后不开裂,煮时基本不出现浑汤现象,不漏馅,弹性十足,咀嚼性好,无异味,带有糯玉米特有的香甜口感,风味独特,老少皆宜;芦荟粉中具有佛手柑内脂、芦荟大黄素和芦荟素A等葱醒类物质所散发的特有的芦荟芳香气味,在经喷雾干燥以后特有的芦荟芳香味与淀粉发生美拉德反应产生的发酵香味相互衬托,相互加强,使芦荟汤圆产生了独特的清淡爽口的风味;芦荟汤圆入口细腻爽滑、粘而不腻、风味独特,在为人体提供丰富维生素的同时,还兼具美容养颜、减肥瘦身、保健护肤、促进血液循环和新陈代谢、增强胃肠功能及降低血脂等多重保健功效,老少皆宜,是一种口感丰富、风味隽永的芦荟汤圆。
实施例4:
一种芦荟汤圆,其制备方法包括:制粉、制馅、包汤圆,具体包括以下步骤:
制粉:取新鲜芦荟叶,清洗消毒后去皮,加入3倍水进行浸泡,然后于胶体磨中磨粉,浓缩至1:18浓缩液后进行喷雾干燥,进风温度在为160℃,出风温度为80℃,进料量为10kg/h,将喷干粉粉碎后过100目筛即得芦荟粉;芦荟粉体色泽均匀,粉料中无异物、黑点出现,颜色为白色至淡黄色,产量较高,喷雾干燥时粘壁现象较少;
制馅:将黑芝麻炒制九成熟,无焦糊味,置于胶体磨中磨细,加入砂糖和黄油,黑芝麻、砂糖与黄油的质量比为4:3:1,在夹层锅中98℃、0.14MPa压力下炒制45min,冷却后磨粉,按照1g粉料搭配0.7mL水的比例调和均匀,在冷冻室内微冻至能成形但不发硬,取出后把馅心搓圆至直径为2cm,再在-28℃速冻40min备用;将黑芝麻炒熟后在胶体磨中摩细,然后与砂糖、黄油混合并高压炒制,可使馅料中的原料充分混合,制备的馅料细致均匀,软糯香甜,甜而不腻,先将馅料冷冻成固态然后再包汤圆,大大降低了工作量,提高了工作效率;
包汤圆:汤圆面皮采用冷水调粉,将芦荟粉掺入4倍的糯玉米粉中,然后加入糯玉米粉0.25%的改良剂,搅拌均匀,按粉料总质量的80%加水继续搅拌,使粉团柔软适中,静置10min,按照面皮与馅为2~3:1的质量比例包汤圆,将制好的汤圆置于-32℃的温度下速冻40min,使汤圆中心温度达到-18℃即得芦荟汤圆;芦荟汤圆个头滚圆无塌陷,大小均匀,无开裂,粉质细腻,熟品表面较光滑无塌陷,无破裂漏馅,可有少量气泡,具有汤圆制品应有的自然色泽,色泽一致均匀,无异色杂斑,具有较强的玉米清香,有汤圆特有的黏滞感,富有弹性,咀嚼性好,无异味;加入改良剂的面团,其黏结性明显增强,用其制成的汤圆速冻后不开裂,煮时基本不出现浑汤现象,不漏馅,弹性十足,咀嚼性好,无异味,带有糯玉米特有的香甜口感,风味独特,老少皆宜;芦荟粉中具有佛手柑内脂、芦荟大黄素和芦荟素A等葱醒类物质所散发的特有的芦荟芳香气味,在经喷雾干燥以后特有的芦荟芳香味与淀粉发生美拉德反应产生的发酵香味相互衬托,相互加强,使芦荟汤圆产生了独特的清淡爽口的风味;芦荟汤圆入口细腻爽滑、粘而不腻、风味独特,在为人体提供丰富维生素的同时,还兼具美容养颜、减肥瘦身、保健护肤、促进血液循环和新陈代谢、增强胃肠功能及降低血脂等多重保健功效,老少皆宜,是一种口感丰富、风味隽永的芦荟汤圆。
改良剂中含有下列含量的物质:22%瓜尔豆胶、4.4%羧甲基纤维素钠、0.6%2,3-环氧-1- 丙醇、25%单甘酯、25%磷酸盐、20%速冻油、3%胶之素;改良剂中瓜尔豆胶、羧甲基纤维素钠均具有协同增稠的作用,二者复配比单独使用效果要好;2,3-环氧-1-丙醇的-OH结构具有很强的亲水性,可以与淀粉的侧链结合,不同程度键合到淀粉的无定形区域,形成较为稳定的聚集结构,致使淀粉糊化时温度降低,在一定程度上阻碍了酶与淀粉的相互作用,形成了耐消化结构,阻碍酶对抗性淀粉颗粒的水解,大大降低淀粉的回生速度,延长芦荟汤圆的保存期限。
实施例5:
感官评价标准如下:
1)外观(总分40分):
①成形指标(速冻后):颗粒饱满(7~10分),一般(4~6分),颗粒扁平(0~3分);
②成形指标(煮熟后):颗粒饱满(7~10分),一般(4~6分),颗粒扁平(0~3分);
③色泽:白色、黑色、乳白色、乳黄色(6~10分),黄色、灰色或其他不正常色(0~5分);
④光泽:光亮、透明(7~10分),一般(4~6分),暗淡(0~3分);
2)煮后(总分30分):
⑤粘弹性:爽口、有弹性、不沾牙(7~10分),稍沾牙、弹性一般(4~6分),沾牙、无弹性(0~3分);
⑥韧性:柔软、有咬劲(7~10分),一般(4~6分),僵硬或较烂(0~3分);
⑦细腻度:细腻(7~10分),较细腻(4~6分),粗糙(0~3分);
3)口感(总分30分):
⑧耐煮性:表面光洁、无破损(7~10分),表面略有损伤(4~6分),开裂、崩塌(0~3分);
⑨浑浊度:清晰、无沉淀物(7~10分),较清晰、沉淀物不明显(4~6分),浑浊、沉淀物明显(0~3);
⑩气味:具有浓厚的糯米清香味(7~10分),略有糯玉米的清香味、无异味(4~6分),有异味(0~3分)。
对市售汤圆与实施例1~4中的芦荟汤圆的感官评价结果如表1所示,由表1可知,芦荟汤圆的色、香、味、粘弹性、韧性均较好,大小均匀,无开裂,粉质细腻,煮时基本不出现浑汤现象,不漏馅,弹性十足,咀嚼性好,无异味,带有糯玉米特有的香甜口感,风味独特,老少皆宜。同时,由表1还可以看到,经过冷冻180天之后,本发明方法中实施例3、实施例4中的汤圆在外观、口感及属性方面均没有较大的降低,说明汤圆的抗回生效果很好。
表1.感官评价结果
本发明操作步骤中的常规操作为本领域技术人员所熟知,在此不进行赘述。
以上所述的实施例对本发明的技术方案进行了详细说明,应理解的是以上所述仅为本发明的具体实施例,并不用于限制本发明,凡在本发明的原则范围内所做的任何修改、补充或类似方式替代等,均应包含在本发明的保护范围之内。
Claims (8)
1.一种芦荟汤圆,其特征在于:所述芦荟汤圆中面皮与馅的质量比为2~3:1,所述芦荟汤圆馅料的组成为:黑芝麻、砂糖与黄油,质量比为4~5:2~3:1;所述芦荟汤圆面皮的组成为:1重量份芦荟粉、3-5重量份糯玉米粉与粉料总质量70~85%的水。
2.一种芦荟汤圆的制备方法,其特征在于:包括:
制粉:取新鲜芦荟叶,清洗消毒后去皮,加水浸泡,然后于胶体磨中磨粉,浓缩至1:15~20浓缩液后进行喷雾干燥,喷干粉粉碎即得芦荟粉;
制馅:将黑芝麻炒制九成熟后置于胶体磨中磨细,加入砂糖和黄油,在夹层锅中炒制,冷却后磨粉,按照1g粉料搭配0.5~0.8mL水的比例调和均匀,在冷冻室内微冻至能成形但不发硬,取出后把馅心搓圆后速冻备用;
包汤圆:汤圆面皮采用冷水调粉,将芦荟粉掺入糯玉米粉中,然后加入含有瓜尔豆胶、羧甲基纤维素钠、2,3-环氧-1-丙醇的改良剂,搅拌均匀,加水继续搅拌,使粉团柔软适中,静置后包汤圆,将制好的汤圆速冻。
3.根据权利要求2所述的一种芦荟汤圆的制备方法,其特征在于:所述制粉步骤中,喷雾干燥的进风温度为160~180℃,出风温度为60~90℃,进料量为9~12kg/h。
4.根据权利要求2所述的一种芦荟汤圆的制备方法,其特征在于:所述制馅步骤中,黑芝麻、砂糖与黄油的质量比为4~5:2~3:1。
5.根据权利要求2所述的一种芦荟汤圆的制备方法,其特征在于:所述制馅步骤中,夹层锅的温度为95~100℃,压力为0.12~0.15MPa,炒制时间为45~60min。
6.根据权利要求2所述的一种芦荟汤圆的制备方法,其特征在于:所述包汤圆步骤中,改良剂的添加量为糯玉米粉重量的0.2~0.3%。
7.根据权利要求2或6所述的一种芦荟汤圆的制备方法,其特征在于:所述包汤圆步骤的改良剂中含有下列含量的物质:15~30%瓜尔豆胶、2~8%羧甲基纤维素钠、0.5~0.8%2,3-环氧-1-丙醇、15~35%单甘酯、15~30%磷酸盐、20~30%速冻油、3~8%胶之素。
8.根据权利要求2所述的一种芦荟汤圆的制备方法,其特征在于:所述包汤圆步骤中,速冻芦荟汤圆的温度为-30~-35℃,速冻时间为30~45min,汤圆中心温度达到-18~-20℃。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810354292.7A CN108902668A (zh) | 2018-04-19 | 2018-04-19 | 一种芦荟汤圆及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810354292.7A CN108902668A (zh) | 2018-04-19 | 2018-04-19 | 一种芦荟汤圆及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108902668A true CN108902668A (zh) | 2018-11-30 |
Family
ID=64403055
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810354292.7A Withdrawn CN108902668A (zh) | 2018-04-19 | 2018-04-19 | 一种芦荟汤圆及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108902668A (zh) |
-
2018
- 2018-04-19 CN CN201810354292.7A patent/CN108902668A/zh not_active Withdrawn
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105011157A (zh) | 一种果蔬酵素营养代餐粉 | |
CN105231259A (zh) | 荞麦面皮及其制作方法 | |
CN107410856A (zh) | 一种蒸饺及其制备方法 | |
CN101584440B (zh) | 功能性即食马蹄糊及其生产方法 | |
CN107307283A (zh) | 一种营养保健耐蒸煮米线及其制备方法 | |
CN105166895A (zh) | 一种马铃薯全粉汤圆的加工方法 | |
KR20140046232A (ko) | 현미유자후레이크 및 그 제조방법 | |
CN101933574A (zh) | 人参八宝年糕 | |
CN105410131A (zh) | 一种营养保健的杂粮曲奇及其加工方法 | |
CN104719774A (zh) | 一种发芽糙米即时保健米粥的制备方法 | |
CN107711988A (zh) | 一种杂粮碱蓬保健无糖饼干的制备方法 | |
CN102007952A (zh) | 营养棒及其制备方法 | |
CN108013334B (zh) | 一种清肺糯米团及其制作方法 | |
CN102138683A (zh) | 板栗果肉酱及其生产工艺 | |
CN102907593B (zh) | 一种熟食果冻及其制作方法 | |
CN108713675A (zh) | 糯玉米汤圆的制备方法 | |
CN108902668A (zh) | 一种芦荟汤圆及其制备方法 | |
CN107772253A (zh) | 禽肉空心面 | |
CN1899446B (zh) | 枸杞子片保健品及其制备方法 | |
CN107647284A (zh) | 一种薏仁膨化食品及其制备方法 | |
CN106617116A (zh) | 一种魔芋葡甘聚糖绿豆糕及其制备方法 | |
CN112006222A (zh) | 一种主粮糙米营养米、主粮糙米营养米饭及其制备方法 | |
CN105767696A (zh) | 一种桂花紫糯山药糕的制作方法 | |
CN111406885A (zh) | 一种米酿糯米饼及其制造方法 | |
CN109287903A (zh) | 高蛋白银耳米乳饮料 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181130 |
|
WW01 | Invention patent application withdrawn after publication |