CN108936231A - 一种除湿护肝家庭汤包及其制作方法 - Google Patents
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Abstract
本发明公开了一种除湿护肝家庭汤包及其制作方法,涉及食品加工技术领域。所述汤包包括以下重量份数的原料:面粉250‑350份、秋葵提取物5‑9份、蔗糖酯0.5‑1份、皮冻120‑180份、肉200‑280份、生姜7‑10份、葱8‑15份、食盐3‑5份、白糖1‑2份、生抽8‑14份、料酒5‑8份、香油0.5‑1份、竹蔗汁5‑10份、扁豆10‑15份、赤小豆9‑17份、葛根7‑12份、山药3‑7份、陈皮7‑14份和枸杞4‑7份。本发明通过对改良制作方法,不但解决了淀粉老化导致汤包品质下降的问题,且制得的汤包营养丰富,味道鲜美,具有祛湿养肝的功效。
Description
【技术领域】
本发明涉及食品加工技术领域,具体涉及一种除湿护肝家庭汤包及其制作方法。
【背景技术】
汤包是一种传统特色小吃,在北宋时期已有售卖,汤包具有鲜香肉嫩,皮薄筋软,外形玲珑剔透,汤汁醇正浓郁,入口油而不腻的特点,深受大众喜爱。比较著名的有南京六合的龙袍蟹黄汤包、江苏靖江的蟹黄汤包和江苏淮安的文楼汤包等。随着人们生活水平的提高,对汤包的口感、营养和保健功效的要求越来越高,口感层次感强、营养全面、保健功效多元化是大众追求目标。但是现有的汤包保健养生功能比较单一,不能满足不同人群的需求。
汤包生产、贮藏和销售过程中经常发生淀粉失水老化,导致其表皮开裂、脱落、质地变粗,口感变差、汤汁外流等现象。因此需改良制作方法以防止淀粉老化导致汤包品质变差。
【发明内容】
针对上述问题,本发明要解决的技术问题是提供一种除湿护肝家庭汤包及其制作方法,通过对汤包面皮中淀粉的改良,解决了淀粉老化导致品质下降的问题,且制得的汤包不但营养丰富,味道鲜美,还具有祛湿养肝的功效。
为解决上述技术问题,本发明采用的技术方案如下:
一种除湿护肝家庭汤包,包括以下重量份数的原料:面粉250-350份、秋葵提取物5-9份、蔗糖酯0.5-1份、皮冻120-180份、肉200-280份、生姜7-10份、葱8-15份、食盐3-5份、白糖1-2份、生抽8-14份、料酒5-8份、香油0.5-1份、竹蔗汁5-10份、扁豆10-15份、赤小豆9-17份、葛根7-12份、山药3-7份、陈皮7-14份和枸杞4-7份。
较优的,一种除湿护肝家庭汤包,包括以下重量份数的原料:面粉300份、秋葵提取物7份、蔗糖酯0.8份、皮冻150份、肉250份、生姜8份、葱12份、食盐4份、白糖1.5份、生抽13份、料酒7份、香油0.9份、竹蔗汁7份、扁豆12份、赤小豆15份、葛根11份、山药6份、陈皮10份和枸杞5份。
进一步地,所述秋葵提取物制备方法为:将秋葵嫩荚果放入90-100℃的水中处理3-5s后取出冷却至室温,加入5-8重量倍的去离子水中磨成浆,过滤,将滤液浓缩、干燥成粉末,即得。
进一步地,所述肉为猪肉或鸡肉。
进一步地,所述皮冻的制作方法为:按重量份数计,将鱼皮35-45份、猪蹄40-50份、乳鸽肉3-8份、姜5-10份、盐2-5份、葱8-15份和水100-200份放入锅中大火烧开后,转小火熬煮2-3h,取汤汁装盒,自然冷却,并置于冰箱中冷冻成胶状,即得。
进一步地,所述汤包的制作方法包括以下步骤:
(1)按上述重量份数称取各原料;
(2)将扁豆、赤小豆、葛根、山药、陈皮和枸杞干燥、粉碎,得混合粉末;
(3)将上述混合粉末与竹蔗汁、皮冻、肉、生姜、葱、食盐、白糖、生抽、料酒和香油混合搅拌至发粘,得馅料;
(4)将面粉、秋葵提取物和蔗糖酯混匀后,向混合料中加入所述混合料重量40-45%的水、0.5-1%的食盐和4-8%的蛋清,混合揉搓成面团,放入压面机碾压至有弹性,盖上纱布放置5-10min后,分割成20-30g的面块,将面块分别擀成面皮;
(5)将上述馅料包裹在面皮里,捏成有10-20个褶的提褶包,每块面皮放100-110g馅料,将包好的汤包隔水蒸熟,即得。
进一步地,所述混合粉末的目数为40-80目。
与现有技术相比,本发明具有如下有益效果:
本发明中秋葵提取物和蔗糖酯共同作用可延缓淀粉老化,解决了淀粉老化导致品质下降的问题,本发明制得的汤包经冷冻失水后,表皮未发生老化,具体表现为:汤包色泽较白且透明,包型挺拔无裂缝,口感好,有嚼劲,弹性好,爽口不黏牙,香味浓郁,品质较优。同时,本发明汤包以皮冻和肉为主料,辅以竹蔗汁、扁豆、赤小豆、葛根、山药、陈皮和枸杞,使该汤包不但营养丰富,味道鲜美,还具有祛湿养肝的功效,对恶寒发热、发热体酸、头痛如裹、身重而痛、手足沉重、胸脘满闷、口淡纳呆等湿气重的症状具有很好的治疗效果。尤其适合体内湿气重者食用。
【具体实施方式】
以下结合实施例对本发明的具体实施方式做进一步说明。
实施例1
本实施例一种除湿护肝家庭汤包,包括以下重量份数的原料:面粉250份、秋葵提取物5份、蔗糖酯0.5份、皮冻120份、猪肉200份、生姜7份、葱8份、食盐3份、白糖1份、生抽8份、料酒5份、香油0.5份、竹蔗汁5份、扁豆10份、赤小豆9份、葛根7份、山药3份、陈皮7份和枸杞4份。
所述秋葵提取物制备方法为:将秋葵嫩荚果放入90℃的水中处理3s后取出冷却至室温,加入5重量倍的去离子水中磨成浆,过滤,将滤液浓缩、干燥成粉末,即得。
所述皮冻的制作方法为:按重量份数计,将鱼皮35份、猪蹄40份、乳鸽肉3份、姜5份、盐2份、葱8份和水100份放入锅中大火烧开后,转小火熬煮2h,取汤汁装盒,自然冷却,并置于冰箱中冷冻成胶状,即得。
所述汤包的制作方法包括以下步骤:
(1)按上述重量份数称取各原料;
(2)将扁豆、赤小豆、葛根、山药、陈皮和枸杞干燥、粉碎,得40目的混合粉末;
(3)将上述混合粉末与竹蔗汁、皮冻、猪肉、生姜、葱、食盐、白糖、生抽、料酒和香油混合搅拌至发粘,得馅料;
(4)将面粉、秋葵提取物和蔗糖酯混匀后,向混合料中加入所述混合料重量40%的水、0.5%的食盐和4%的蛋清,混合揉搓成面团,放入压面机碾压至有弹性,盖上纱布放置5min后,分割成20g的面块,将面块分别擀成面皮;
(5)将上述馅料包裹在面皮里,捏成有10个褶的提褶包,每块面皮放100g馅料,将包好的汤包隔水蒸熟,即得。
实施例2
本实施例一种除湿护肝家庭汤包,包括以下重量份数的原料:面粉350份、秋葵提取物9份、蔗糖酯1份、皮冻180份、鸡肉280份、生姜10份、葱15份、食盐5份、白糖2份、生抽14份、料酒8份、香油1份、竹蔗汁10份、扁豆15份、赤小豆17份、葛根12份、山药7份、陈皮14份和枸杞7份。
所述秋葵提取物制备方法为:将秋葵嫩荚果放入100℃的水中处理5s后取出冷却至室温,加入8重量倍的去离子水中磨成浆,过滤,将滤液浓缩、干燥成粉末,即得。
所述皮冻的制作方法为:按重量份数计,将鱼皮45份、猪蹄50份、乳鸽肉8份、姜10份、盐5份、葱15份和水200份放入锅中大火烧开后,转小火熬煮3h,取汤汁装盒,自然冷却,并置于冰箱中冷冻成胶状,即得。
所述汤包的制作方法包括以下步骤:
(1)按上述重量份数称取各原料;
(2)将扁豆、赤小豆、葛根、山药、陈皮和枸杞干燥、粉碎,得80目的混合粉末;
(3)将上述混合粉末与竹蔗汁、皮冻、鸡肉、生姜、葱、食盐、白糖、生抽、料酒和香油混合搅拌至发粘,得馅料;
(4)将面粉、秋葵提取物和蔗糖酯混匀后,向混合料中加入所述混合料重量45%的水、1%的食盐和8%的蛋清,混合揉搓成面团,放入压面机碾压至有弹性,盖上纱布放置10min后,分割成30g的面块,将面块分别擀成面皮;
(5)将上述馅料包裹在面皮里,捏成有20个褶的提褶包,每块面皮放110g馅料,将包好的汤包隔水蒸熟,即得。
实施例3
本实施例一种除湿护肝家庭汤包,包括以下重量份数的原料:面粉300份、秋葵提取物7份、蔗糖酯0.8份、皮冻150份、猪肉250份、生姜8份、葱12份、食盐4份、白糖1.5份、生抽13份、料酒7份、香油0.9份、竹蔗汁7份、扁豆12份、赤小豆15份、葛根11份、山药6份、陈皮10份和枸杞5份。
所述秋葵提取物制备方法为:将秋葵嫩荚果放入95℃的水中处理4s后取出冷却至室温,加入6重量倍的去离子水中磨成浆,过滤,将滤液浓缩、干燥成粉末,即得。
所述皮冻的制作方法为:按重量份数计,将鱼皮40份、猪蹄45份、乳鸽肉6份、姜8份、盐3份、葱12份和水150份放入锅中大火烧开后,转小火熬煮2.5h,取汤汁装盒,自然冷却,并置于冰箱中冷冻成胶状,即得。
所述汤包的制作方法包括以下步骤:
(1)按上述重量份数称取各原料;
(2)将扁豆、赤小豆、葛根、山药、陈皮和枸杞干燥、粉碎,得60目的混合粉末;
(3)将上述混合粉末与竹蔗汁、皮冻、猪肉、生姜、葱、食盐、白糖、生抽、料酒和香油混合搅拌至发粘,得馅料;
(4)将面粉、秋葵提取物和蔗糖酯混匀后,向混合料中加入所述混合料重量43%的水、0.7%的食盐和6%的蛋清,混合揉搓成面团,放入压面机碾压至有弹性,盖上纱布放置8min后,分割成25g的面块,将面块分别擀成面皮;
(5)将上述馅料包裹在面皮里,捏成有15个褶的提褶包,每块面皮放105g馅料,将包好的汤包隔水蒸熟,即得。
对比试验:
试验组1:使用实施例1的原料和方法制作汤包;
试验组2:使用实施例2的原料和方法制作汤包;
试验组3:使用实施例3的原料和方法制作汤包;
对比组1:制作原料中不含秋葵提取物和蔗糖酯,其他原料与制作方法均与实施例3相同;
对比组2:制作原料中不含秋葵提取物,其他原料与制作方法均与实施例3相同;
对比组3:制作原料中不含蔗糖酯,其他原料与制作方法均与实施例3相同。
将各组制得的汤包自然冷却后放入冰箱中冷冻5天后,取出煮熟,并进行感官品质评定。评定结果见表1:
表1各组汤包感官评定结果
项目/组别 | 色泽 | 包型 | 口感 | 香味 |
试验组1 | 较白且透明 | 挺拔无裂缝 | 有嚼劲,弹性好 | 香味浓郁 |
试验组2 | 较白且透明 | 挺拔无裂缝 | 有嚼劲,弹性好 | 香味浓郁 |
试验组3 | 较白且透明 | 挺拔无裂缝 | 有嚼劲,弹性好 | 香味浓郁 |
对比组1 | 较黄无透明感 | 塌陷有裂缝 | 黏牙无弹性 | 香味极淡 |
对比组2 | 较白无透明感 | 挺拔,稍有裂缝 | 弹性差,稍黏牙 | 香味较淡 |
对比组3 | 较白无透明感 | 挺拔,稍有裂缝 | 弹性差,稍黏牙 | 香味较淡 |
从表1可知:本发明中秋葵提取物和蔗糖酯共同作用可延缓淀粉老化,解决了淀粉老化导致品质下降的问题,经试验,使用本发明方法制得的汤包经5天冷冻后煮熟,品质评定结果为:汤包色泽较白且透明,包型挺拔无裂缝,口感好,有嚼劲,弹性好,爽口不黏牙,香味浓郁,品质较优。
本发明汤包的除湿护肝效果:
为了说明本发明汤包的除湿护肝效果,申请人做了以下临床试验:
选择的受试者100人,受试者均无重大疾病,男女各50例,年龄为25-50岁。受试者均有如下症状之一:恶寒发热、发热体酸、头痛如裹、身重而痛、手足沉重、胸脘满闷、口淡纳呆。
服用方法:试验期每7天为一个疗程,共5个疗程,服用方法为:每人每天吃3-4个本发明实施例3制得的汤包,并停服其它药物和保健营养品,5疗程后进行观察记录。
疗效判定标准:
1、显效:3个疗程内症状、体征明显改善。
2、有效:5个疗程内症状、体征均有好转。
3、无效:症状无改善。
结果:全部100例患者使用本发明汤包,显效85例,有效7例,无效8例,总有效率92%,所有病例均无不良反应。
综上,本发明汤包以皮冻和肉为主料,辅以竹蔗汁、扁豆、赤小豆、葛根、山药、陈皮和枸杞,使该汤包不但营养丰富,味道鲜美,还具有祛湿养肝的功效,对恶寒发热、发热体酸、头痛如裹、身重而痛、手足沉重、胸脘满闷、口淡纳呆等湿气重的症状具有很好的治疗效果。尤其适合体内湿气重者食用。
上述说明是针对本发明较佳可行实施例的详细说明,但实施例并非用以限定本发明的专利申请范围,凡本发明所提示的技术精神下所完成的同等变化或修饰变更,均应属于本发明所涵盖专利范围。
Claims (7)
1.一种除湿护肝家庭汤包,其特征在于:包括以下重量份数的原料:面粉250-350份、秋葵提取物5-9份、蔗糖酯0.5-1份、皮冻120-180份、肉200-280份、生姜7-10份、葱8-15份、食盐3-5份、白糖1-2份、生抽8-14份、料酒5-8份、香油0.5-1份、竹蔗汁5-10份、扁豆10-15份、赤小豆9-17份、葛根7-12份、山药3-7份、陈皮7-14份和枸杞4-7份。
2.根据权利要求1所述的一种除湿护肝家庭汤包,其特征在于:包括以下重量份数的原料:面粉300份、秋葵提取物7份、蔗糖酯0.8份、皮冻150份、肉250份、生姜8份、葱12份、食盐4份、白糖1.5份、生抽13份、料酒7份、香油0.9份、竹蔗汁7份、扁豆12份、赤小豆15份、葛根11份、山药6份、陈皮10份和枸杞5份。
3.根据权利要求1或2所述的一种除湿护肝家庭汤包,其特征在于:所述秋葵提取物制备方法为:将秋葵嫩荚果放入90-100℃的水中处理3-5s后取出冷却至室温,加入5-8重量倍的去离子水中磨成浆,过滤,将滤液浓缩、干燥成粉末,即得。
4.根据权利要求1或2所述的一种除湿护肝家庭汤包,其特征在于:所述肉为猪肉或鸡肉。
5.根据权利要求1或2所述的一种除湿护肝家庭汤包,其特征在于:所述皮冻的制作方法为:按重量份数计,将鱼皮35-45份、猪蹄40-50份、乳鸽肉3-8份、姜5-10份、盐2-5份、葱8-15份和水100-200份放入锅中大火烧开后,转小火熬煮2-3h,取汤汁装盒,自然冷却,并置于冰箱中冷冻成胶状,即得。
6.根据权利要求1或2所述的一种除湿护肝家庭汤包,其特征在于:所述汤包的制作方法包括以下步骤:
(1)按上述重量份数称取各原料;
(2)将扁豆、赤小豆、葛根、山药、陈皮和枸杞干燥、粉碎,得混合粉末;
(3)将上述混合粉末与竹蔗汁、皮冻、肉、生姜、葱、食盐、白糖、生抽、料酒和香油混合搅拌至发粘,得馅料;
(4)将面粉、秋葵提取物和蔗糖酯混匀后,向混合料中加入所述混合料重量40-45%的水、0.5-1%的食盐和4-8%的蛋清,混合揉搓成面团,放入压面机碾压至有弹性,盖上纱布放置5-10min后,分割成20-30g的面块,将面块分别擀成面皮;
(5)将上述馅料包裹在面皮里,捏成有10-20个褶的提褶包,每块面皮放100-110g馅料,将包好的汤包隔水蒸熟,即得。
7.根据权利要求6所述的一种除湿护肝家庭汤包,其特征在于:所述混合粉末的目数为40-80目。
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