CN108936301A - 一种具有降血糖作用的抹茶麻薯的制备方法 - Google Patents
一种具有降血糖作用的抹茶麻薯的制备方法 Download PDFInfo
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- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
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- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种具有降血糖作用的抹茶麻薯的制备方法，山药泥、玉米淀粉、木糖醇、单脂肪酸甘油酯、糯米粉、适量水混匀后，搅拌均匀至无淀粉颗粒，蒸熟；蒸熟后的面团降温，再加入加热后的黄油，混匀后，包入馅料，成型，冷却；苦瓜烤干后磨粉，再与抹茶粉混匀后，均匀撒于步骤(6)所得成型的麻薯表面，即得。本发明克服了现有技术的不足，改善了现有麻薯的配方，在麻薯馅料内加入牛油果与香蕉，抹茶等材料，口感醇厚，养生保健，是具有降血糖作用的健康食品。本发明麻薯存放过程中不变硬，麻薯入口柔软有咬劲、具有良好的弹性，不甜腻，克服了普通麻薯制品含糖量高的缺点。
Description
技术领域
本发明涉及食品领域，确切地说是一种具有降血糖作用的抹茶麻薯的制备方法。
背景技术
麻薯是一种由糯米粉或其他淀粉类制成的有弹性和粘性的食品，来源于日本，台湾音译之为“麻糬”。在大陆又叫做草饼，浙江地区也有直接叫麻薯的说法。
抹茶(中国古时称作末茶)起源于中国隋唐，将春天的茶叶的嫩叶，用蒸汽杀青后，做成饼茶(团茶)保存。食用前放在火上再次烘焙干燥，用天然石磨碾磨成粉末。
现有的麻薯，热量高，不适合长期食用，急需一种能够具有养生保健作用的新型麻薯。
发明内容
本发明的目的在于提供一种具有降血糖作用的抹茶麻薯的制备方法。
上述目的通过以下方案实现：
一种具有降血糖作用的抹茶麻薯的制备方法，其特征在于，包括以下步骤：(1)香蕉、牛油果分别去皮，切丁，混匀后搅碎，得复配果泥备用；
(2)甜叶菊于沸水中熬煮，提取，得甜叶菊提取物备用；
(3)甜叶菊体提取物与复配果泥混匀后，得馅料，备用；
(4)铁棍山药去皮蒸熟后，搅碎，得山药泥备用；
(5)山药泥、玉米淀粉、木糖醇、单脂肪酸甘油酯、糯米粉、适量水混匀后，搅拌均匀至无淀粉颗粒，蒸熟；
(6)蒸熟后的面团降温，再加入加热后的黄油，混匀后，包入馅料，成型，冷却；
(7)苦瓜烤干后磨粉，再与抹茶粉混匀后，均匀撒于步骤(6)所得成型的麻薯表面，即得。
所述的一种具有降血糖作用的抹茶麻薯的制备方法，其特征在于：其是由下述重量份的原料制得：
铁棍山药3-4、香蕉3-5、牛油果1-2、木糖醇1-2、抹茶粉1-2、玉米淀粉30-34、单脂肪酸甘油酯0.2-1、糯米粉120-150。
所述的一种具有降血糖作用的抹茶麻薯的制备方法，其特征在于：步骤(5)中蒸制的温度为90-120℃，时间为18-25分钟。
所述的一种具有降血糖作用的抹茶麻薯的制备方法，其特征在于：步骤(6)的蒸熟后的面团降温至50-65℃。
本发明的有益效果为：本发明克服了现有技术的不足，改善了现有麻薯的配方，在麻薯馅料内加入牛油果与香蕉，抹茶等材料，口感醇厚，养生保健，是具有降血糖作用的健康食品。本发明麻薯存放过程中不变硬，麻薯入口柔软有咬劲、具有良好的弹性，不甜腻，克服了普通麻薯制品含糖量高的缺点。
具体实施方式
一种具有降血糖作用的抹茶麻薯的制备方法，包括以下步骤：
(1)香蕉、牛油果分别去皮，切丁，混匀后搅碎，得复配果泥备用；
(2)甜叶菊于沸水中熬煮，提取，得甜叶菊提取物备用；
(3)甜叶菊体提取物与复配果泥混匀后，得馅料，备用；
(4)铁棍山药去皮蒸熟后，搅碎，得山药泥备用；
(5)山药泥、玉米淀粉、木糖醇、单脂肪酸甘油酯、糯米粉、适量水混匀后，搅拌均匀至无淀粉颗粒，蒸熟；蒸制的温度为90-120℃，时间为18-25分钟。
(6)蒸熟后的面团降温至65℃，再加入加热后的黄油，混匀后，包入馅料，成型，冷却；
(7)苦瓜烤干后磨粉，再与抹茶粉混匀后，均匀撒于步骤(6)所得成型的麻薯表面，即得。
所述的一种具有降血糖作用的抹茶麻薯，其是由下述重量(kg)的原料制得：铁棍山药4、香蕉5、牛油果2、木糖醇2、抹茶粉2、玉米淀粉30、单脂肪酸甘油酯0.2、糯米粉150。
Claims (4)
1.一种具有降血糖作用的抹茶麻薯的制备方法，其特征在于，包括以下步骤：
(1)香蕉、牛油果分别去皮，切丁，混匀后搅碎，得复配果泥备用；
(2)甜叶菊于沸水中熬煮，提取，得甜叶菊提取物备用；
(3)甜叶菊体提取物与复配果泥混匀后，得馅料，备用；
(4)铁棍山药去皮蒸熟后，搅碎，得山药泥备用；
(5)山药泥、玉米淀粉、木糖醇、单脂肪酸甘油酯、糯米粉、适量水混匀后，搅拌均匀至无淀粉颗粒，蒸熟；
(6)蒸熟后的面团降温，再加入加热后的黄油，混匀后，包入馅料，成型，冷却；
(7)苦瓜烤干后磨粉，再与抹茶粉混匀后，均匀撒于步骤(6)所得成型的麻薯表面，即得。
2.根据权利要求1所述的一种具有降血糖作用的抹茶麻薯的制备方法，其特征在于：其是由下述重量份的原料制得：
铁棍山药3-4、香蕉3-5、牛油果1-2、木糖醇1-2、抹茶粉1-2、玉米淀粉30-34、单脂肪酸甘油酯0.2-1、糯米粉120-150。
3.根据权利要求1所述的一种具有降血糖作用的抹茶麻薯的制备方法，其特征在于：步骤(5)中蒸制的温度为90-120℃，时间为18-25分钟。
4.根据权利要求1所述的一种具有降血糖作用的抹茶麻薯的制备方法，其特征在于：步骤(6)的蒸熟后的面团降温至50-65℃。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663876A (zh) * | 2019-10-30 | 2020-01-10 | 湖北神丹健康食品有限公司 | 双黄代餐麻薯及其制作方法 |
| CN112155164A (zh) * | 2020-10-09 | 2021-01-01 | 东北农业大学 | 一种梨汁桂花麻薯及其制备方法 |
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| CN105661261A (zh) * | 2016-01-26 | 2016-06-15 | 王克秀 | 一种黄精山药雪媚娘 |
| CN105767420A (zh) * | 2014-12-23 | 2016-07-20 | 天长市高新技术创业服务中心 | 一种橙香山药糕 |
| CN107853564A (zh) * | 2017-11-17 | 2018-03-30 | 桂林满梓玉农业开发有限公司 | 一种糯米糍粑的制作方法 |
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- 2018-07-04 CN CN201810725687.3A patent/CN108936301A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105767420A (zh) * | 2014-12-23 | 2016-07-20 | 天长市高新技术创业服务中心 | 一种橙香山药糕 |
| CN105661261A (zh) * | 2016-01-26 | 2016-06-15 | 王克秀 | 一种黄精山药雪媚娘 |
| CN107853564A (zh) * | 2017-11-17 | 2018-03-30 | 桂林满梓玉农业开发有限公司 | 一种糯米糍粑的制作方法 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663876A (zh) * | 2019-10-30 | 2020-01-10 | 湖北神丹健康食品有限公司 | 双黄代餐麻薯及其制作方法 |
| CN112155164A (zh) * | 2020-10-09 | 2021-01-01 | 东北农业大学 | 一种梨汁桂花麻薯及其制备方法 |
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Application publication date: 20181207 |