CN108991376A - 一种素棕 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L19/105—Sweet potatoes
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- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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Abstract
一种素棕,涉及食品领域,以重量份计包含以下成分:紫糯米800份至1200份,白糯米汁100份至250份,木糖醇20份至50份,口味调节剂20份至50份;所述的白糯米汁浇在所述的紫糯米上让紫糯米揉成糯米团;所述的口味调节剂为天然植物或水果粉。与现有技术相比,本发明的有益效果是:本粽子通过紫糯米代替白糯米,极大的降低了糖分,使得糖尿病人、肥胖病人也能食用,同时通过木糖醇和口味调节剂使粽子具有多种口味,让素棕更加好吃。
Description
技术领域
本发明涉及食品领域,具体涉及一种粽子及其制备方法。
背景技术
粽子又称“角黍”、“筒粽”,是端午节汉族的传统节日食品,由粽叶包裹糯米制成的糯米团蒸制而成,传说是为纪念屈原而流传的,是中国历史上文化积淀最深厚的传统食品。早在春秋时期就己经出现“筒粽”,直到现在的每年五月初五,中国百姓家家都要浸糯米、洗粽叶、包粽子,这种风俗也流传到了朝鲜、日本及东南亚诸国。
糖尿病是一组以高血糖为特征的代谢性疾病。高血糖则是由于胰岛素分泌缺陷或其生物作用受损,或两者兼有引起。糖尿病时长期存在的高血糖,导致各种组织,特别是眼、肾、心脏、血管、神经的慢性损害、功能障碍。对于糖尿病人来说高糖高脂的粽子不能多吃,使得糖尿病人无法感受到端午节的喜庆,为此现在市场需要一种糖尿病人也能正常进食的粽子。
发明内容
本发明针对现有技术中的不足,提供了一种素棕,本粽子通过紫糯米代替白糯米,极大的降低了糖分,使得糖尿病人、肥胖病人也能食用,同时通过木糖醇和口味调节剂使粽子具有多种口味,让素棕更加好吃。
为了解决上述技术问题,本发明通过下述技术方案得以解决:一种素棕, 其特征在于,以重量份计包含以下成分:紫糯米800份至1200份,白糯米汁100份至250份,木糖醇20份至50份,口味调节剂20份至50份;所述的白糯米汁浇在所述的紫糯米上让紫糯米揉成糯米团;所述的口味调节剂为天然植物或水果粉。
所述的口味调节剂为薄荷粉、草莓粉、葡萄粉、椰子粉、橙子粉、西瓜粉、紫薯粉的一种或多种。
上述技术方案中,优选的,所述的木糖醇为水溶性木糖醇。
一种素棕的生产方法,包括以下几个步骤:步骤A:制造口味调节剂,如果原料是水果,则将水果果实洗净去皮,然后将果实脱水,再然后将脱水后的果实打成粉形成粉剂;如果原料是植物,则将植物的有效部位洗净去皮,然后打碎成粉末后进行脱水形成粉剂;步骤B:制作糯米团,将紫糯米和白糯米分别进行清洗、淘洗、浸泡、沥干、处理,然后将白糯米放入水中进行高温蒸煮并且在蒸煮过程中进行打碎搅拌处理得到白糯米汁,以重量份计,在100份至250份白糯米汁中搅拌加入20份至50份木糖醇和20份至50份口味调节剂,随后将其与800份至1200份紫糯米充分混合揉成形成糯米团;步骤C:将糯米团放置到粽叶内,通过棉线将粽叶包裹成粽子,把pH值为5-7的水加热到80℃-90 ℃,然后加热到120℃-125 ℃煮制30分钟-40分钟,煮熟后将粽子取出冷却用pH值为5-7的水水冲洗,晾干;步骤D:将粽子进行真空包装,真空包装完后采用巴氏杀菌法进行消毒。
上述技术方案中,优选的,在步骤B中,在900份紫糯米上均匀滴淋150份白糯米汁,使得紫糯米获得更好的粘性,然后将紫糯米揉成糯米团。
上述技术方案中,优选的,在步骤A中,脱水法采用低温真空脱水法。
本发明是一种低糖粽子,我们日常食用的粽子绝大多数都是有具有粘性的白糯米包裹肉类和高糖类食材而成,白糯米和包裹食材具有极大的糖分,这些粽子不适合给糖尿病人、肥胖病人食用,为此本发明用紫糯米代替白糯米,因为紫糯米的升糖指数比白糯米低的多,同时用木糖醇和口味调节剂形成不同的口味,使得粽子更加可口。紫糯米的粘性相对较小,弄成糯米团时容易散开,为此本发明将熟的白糯米搅拌成汁,与紫糯米混合后充当胶黏剂,这样紫糯米做成的糯米团既可以像白糯米团一样黏在一起不散开,同时紫糯米团也不像白糯米团表面具有粘感,掉落后容易清洗。且紫糯米的营养成分更高,更有利于糖尿病人、肥胖病人。本发明的口味调节剂为纯天然成分,为天然水果或者植物脱水打粉而成,整个粽子没有化学添加剂为真正健康的食品。
与现有技术相比,本发明的有益效果是:本粽子通过紫糯米代替白糯米,极大的降低了糖分,使得糖尿病人、肥胖病人也能食用,同时通过木糖醇和口味调节剂使粽子具有多种口味,让素棕更加好吃。
具体实施方式
下面结合具体实施方式对本发明作进一步详细描述。
实施例1:一种素棕,以重量份计包含以下成分:紫糯米800份至1200份,白糯米汁100份至250份,木糖醇20份至50份,口味调节剂20份至50份。紫糯米和白糯米汁不同配比则调节紫糯米的粘性,木糖醇和口味调节剂的配比则调节粽子甜味的浓淡和口味的浓淡,具体配比根据实际需要进行调节。所述的白糯米汁浇在所述的紫糯米上让紫糯米揉成糯米团,因为紫糯米本身粘性不足,做成糯米团后容易散开,通过增加白糯米汁则可以让紫糯米粘性增加形成糯米团。所述的木糖醇为水溶性木糖醇,这样可以把木糖醇与白糯米汁均匀到整个粽子内。所述的口味调节剂为天然植物或水果粉,所述的口味调节剂为薄荷粉、草莓粉、葡萄粉、椰子粉、橙子粉、西瓜粉、紫薯粉的一种或多种。本实施例中的举例并没有穷举所有口味。
一种素棕的生产方法,包括以下几个步骤:步骤A:制造口味调节剂,如果原料是水果,则将水果果实洗净去皮,然后将果实进行采用低温真空脱水法脱水,再然后将脱水后的果实打成粉形成粉剂;如果原料是植物,则将植物的有效部位洗净去皮,然后打碎成粉末后采用低温真空脱水法脱水形成粉剂。步骤B:制作糯米团,将紫糯米和白糯米分别进行清洗、淘洗、浸泡、沥干、处理,然后将白糯米放入水中进行高温蒸煮并且在蒸煮过程中进行打碎搅拌处理得到白糯米汁,以重量份计,在150份白糯米汁中搅拌加入40份木糖醇和30份口味调节剂,随后将其与900份紫糯米充分混合揉成形成糯米团;步骤C:将糯米团放置到粽叶内,通过棉线将粽叶包裹成粽子,把pH值为5-7的水加热到80℃-90 ℃,然后加热到120℃-125 ℃煮制30分钟-40分钟,煮熟后将粽子取出冷却用pH值为5-7的水水冲洗,晾干;步骤D:将粽子进行真空包装,真空包装完后采用巴氏杀菌法进行消毒。
Claims (6)
1.一种素棕, 其特征在于,以重量份计包含以下成分:紫糯米800份至1200份,白糯米汁100份至250份,木糖醇20份至50份,口味调节剂20份至50份;
所述的白糯米汁浇在所述的紫糯米上让紫糯米揉成糯米团;
所述的口味调节剂为天然植物或水果粉。
2.根据权利要求1所述的一种素棕, 其特征在于,所述的口味调节剂为薄荷粉、草莓粉、葡萄粉、椰子粉、橙子粉、西瓜粉、紫薯粉的一种或多种。
3.根据权利要求1所述的一种素棕, 其特征在于,所述的木糖醇为水溶性木糖醇。
4.一种素棕的生产方法, 其特征在于,包括以下几个步骤:
步骤A:制造口味调节剂,如果原料是水果,则将水果果实洗净去皮,然后将果实脱水,再然后将脱水后的果实打成粉形成粉剂;如果原料是植物,则将植物的有效部位洗净去皮,然后打碎成粉末后进行脱水形成粉剂;
步骤B:制作糯米团,将紫糯米和白糯米分别进行清洗、淘洗、浸泡、沥干、处理,然后将白糯米放入水中进行高温蒸煮并且在蒸煮过程中进行打碎搅拌处理得到白糯米汁,以重量份计,在100份至250份白糯米汁中搅拌加入20份至50份木糖醇和20份至50份口味调节剂,随后将其与800份至1200份紫糯米充分混合揉成形成糯米团;
步骤C:将糯米团放置到粽叶内,通过棉线将粽叶包裹成粽子,把pH值为5-7的水加热到80℃-90 ℃,然后加热到120℃-125 ℃煮制30分钟-40分钟,煮熟后将粽子取出冷却用pH值为5-7的水水冲洗,晾干;
步骤D:将粽子进行真空包装,真空包装完后采用巴氏杀菌法进行消毒。
5.根据权利要求2所述的一种素棕的生产方法,其特征在于,在步骤B中,在900份紫糯米上均匀滴淋150份白糯米汁,使得紫糯米获得更好的粘性,然后将紫糯米揉成糯米团。
6.根据权利要求2所述的一种素棕的生产方法,其特征在于,在步骤A中,脱水法采用低温真空脱水法。
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