CN109123358A - 一种芒果土豆糍粑及其制备方法 - Google Patents
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Abstract
本发明公开了一种芒果土豆糍粑及其制备方法。该芒果土豆糍粑包括以重量计的以下组分:芒果50~130份、土豆25~95、糯米粉320~430份、花生1~3份、白芝麻2~4份、黄豆2~5份、水40~50份。本发明将花生和黄豆的营养成分通过湿磨有效融合在一起,补充适当的营养,避免营养过剩,不仅保留了传统糍粑的细腻口感,而且外有芝麻特有的香味,入口有芒果特有的风味。
Description
技术领域
本发明属于食品加工技术领领域,更具体地,涉及一种芒果土豆糍粑及其制备方法。
背景技术
糍粑是用糯米蒸熟捣烂后所制成的一种食品。糍粑是用熟糯米饭放到石槽里用石锤或者芦竹(因地方差异,有的也用竹来代替)捣成泥状制作而成,一般此类型的食物都可以叫做糍粑。尽管传统糍粑有着健康的加工方式,但是其口味单一,食用过多会消化不良,最重要的是传统糍粑主要用糯米,其保健附加值较低。因此,糍粑的工业化生产、糍粑的优良口感风味和营养保健是目前食品企业亟待解决的问题。正因如此,开发一种解决上述问题的新型糍粑尤为重要,同时其可以促进传统米制品的发展。
发明内容
本发明的目的在于提供一种柔软、爽口,且有润肺化痰、补中益气、消炎止痛、降血糖降血压等作用的芒果土豆糍粑。
为了实现上述目的,本发明的第一方面提供一种芒果土豆糍粑,该芒果土豆糍粑包括以重量计的以下组分:芒果50~130份、土豆25~95、糯米粉320~430份、花生1~3份、白芝麻2~4份、黄豆2~5份、水40~50份。
作为本发明优选的实施方式,所述芒果土豆糍粑包括以重量计的以下组分:芒果60~120份、土豆30~90、糯米粉330~420份、花生1.5~2.5份、白芝麻2.5~3.5份、黄豆3.5~4.5份、水42~48份。
本发明的第二方面提供所述的芒果土豆糍粑的制备方法,该制备方法包括如下步骤:
1)将花生、黄豆和水混合,研磨成浆料;
2)将白芝麻进行烘烤;
3)将芒果和土豆分别捣成芒果泥和土豆泥;
4)将芒果泥、土豆泥与糯米粉混合均匀,再与步骤1)得到的浆料混合,制成圆团;
5)将步骤4)得到的圆团裹上步骤2)得到的白芝麻;
6)将得到的覆有白芝麻的圆团进行蒸煮,得到所述芒果土豆糍粑。
作为本发明优选的实施方式,步骤1)中,花生和黄豆在研磨成浆料之前,先用水浸泡10~14h,目的在于减轻豆腥味,软化结构组织,提高胶体分散程度,增加蛋白质回收率,所述水的温度为10~20℃,在此温度下,可保证蛋白酶活较低,减缓蛋白质分解呈小分子而导致表面的硬度不同,同时,在此温度下磨浆相对容易,营养成分流失较少。
作为本发明优选的实施方式,步骤2)中,烘烤温度为60~80℃,烘烤时间为10~60min,在此烘烤温度及烘烤时间下,可保证白芝麻不会焦糊,风味物质分解较少。
更优选地,步骤2)中,烘烤温度为60~70℃,烘烤时间为20~40min,该烘烤温度及烘烤时间下,白芝麻口感更佳,风味更加纯正。
作为本发明优选的实施方式,步骤4)中,得到的圆团的重量为25~35g。
作为本发明优选的实施方式,步骤6)中,将得到的覆有白芝麻的圆团用铝箔纸包裹后进行蒸煮,用铝箔纸包裹可以保证圆团能融入部分芝麻风味物质,口感更佳。
作为本发明优选的实施方式,步骤6)中,蒸煮时间为10~20min,在此时间范围,可以保证圆团中的淀粉糊化,且营养成分保留较多。
本发明所述原料的营养和功效如下:
花生蛋白中含十多种人体所需的氨基酸,其中赖氨酸可使儿童提高智力,谷氨酸和天门冬氨酸可促使细胞发育和增强大脑的记忆能力。花生含丰富的维生素及矿物质,可以促进人体的生长发育。花生可以健脾养胃,润肺化痰。花生中所含有的儿茶素对人体具有很强的抗老化的作用,赖氨酸也是防止过早衰老的重要成分。
黄豆含有多种人体必需的氨基酸,对人体组织细胞起到重要的营养作用,可以提高人体免疫功能。黄豆中的卵磷脂可防止血管硬化,预防心血管疾病,保护心脏,卵磷脂还具有防止肝脏内积存过多脂肪的作用,从而有效地防治因肥胖而引起的脂肪肝。
本发明的有益效果:
本发明的糍粑不仅柔软、爽口,而且有润肺化痰、补中益气、消炎止痛、降血糖降血压等作用。
(1)本发明将花生和黄豆的营养成分通过湿磨有效融合在一起,补充适当的营养,避免营养过剩;
(2)本发明不仅保留了传统糍粑的细腻口感,而且外有芝麻特有的香味,入口有芒果特有的风味;
(3)本发明中土豆和芒果可以辅助减肥,延缓衰老,起到一定的食疗保健功效。
(4)本发明的浆料易于保鲜储藏,制作简易,可适用于机械生产加工。
本发明的其它特征和优点将在随后具体实施方式部分予以详细说明。
具体实施方式
下面将更详细地描述本发明的优选实施方式。虽然以下描述了本发明的优选实施方式,然而应该理解,可以以各种形式实现本发明而不应被这里阐述的实施方式所限制。相反,提供这些实施方式是为了使本发明更加透彻和完整,并且能够将本发明的范围完整地传达给本领域的技术人员。
实施例1
制备一种芒果土豆糍粑,该芒果土豆糍粑包括以重量计的以下组分:芒果60份、土豆90、糯米粉330份、花生2.5份、白芝麻2.5份、黄豆4.5份、水42份。
该芒果土豆糍粑的制备方法包括如下步骤:
1)将花生、黄豆先用10~20℃的水浸泡10~14h,然后和水混合,研磨成浆料;
2)将白芝麻进行烘烤,烘烤温度为60℃,烘烤时间为20min;
3)将芒果和土豆分别捣成芒果泥和土豆泥;
4)将芒果泥、土豆泥与糯米粉混合均匀,再与步骤1)得到的浆料混合,制成圆团,控制圆团的重量为25~35g;
5)将步骤4)得到的圆团裹上步骤2)得到的白芝麻;
6)将得到的覆有白芝麻的圆团用铝箔纸包裹后进行蒸煮,蒸煮时间为15min,得到所述芒果土豆糍粑S1。
实施例2
制备一种芒果土豆糍粑,该芒果土豆糍粑包括以重量计的以下组分:芒果120份、土豆30、糯米粉420份、花生1.5份、白芝麻3.5份、黄豆3.5份、水48份。
该芒果土豆糍粑的制备方法包括如下步骤:
1)将花生、黄豆先用10~20℃的水浸泡10~14h,然后和水混合,研磨成浆料;
2)将白芝麻进行烘烤,烘烤温度为65℃,烘烤时间为40min,10~60min;
3)将芒果和土豆分别捣成芒果泥和土豆泥;
4)将芒果泥、土豆泥与糯米粉混合均匀,再与步骤1)得到的浆料混合,制成圆团,控制圆团的重量为25~35g;
5)将步骤4)得到的圆团裹上步骤2)得到的白芝麻;
6)将得到的覆有白芝麻的圆团用铝箔纸包裹后进行蒸煮,蒸煮时间为15min,得到所述芒果土豆糍粑S2。
实施例3
制备一种芒果土豆糍粑,该芒果土豆糍粑包括以重量计的以下组分:芒果90份、土豆60、糯米粉370份、花生2份、白芝麻3份、黄豆4份、水45份。
该芒果土豆糍粑的制备方法包括如下步骤:
1)将花生、黄豆先用10~20℃的水浸泡10~14h,然后和水混合,研磨成浆料;
2)将白芝麻进行烘烤,烘烤温度为70℃,烘烤时间为30min;
3)将芒果和土豆分别捣成芒果泥和土豆泥;
4)将芒果泥、土豆泥与糯米粉混合均匀,再与步骤1)得到的浆料混合,制成圆团,控制圆团的重量为25~35g;
5)将步骤4)得到的圆团裹上步骤2)得到的白芝麻;
6)将得到的覆有白芝麻的圆团用铝箔纸包裹后进行蒸煮,蒸煮时间为15min,得到所述芒果土豆糍粑S3。
以上已经描述了本发明的各实施例,上述说明是示例性的,并非穷尽性的,并且也不限于所披露的各实施例。在不偏离所说明的各实施例的范围和精神的情况下,对于本技术领域的普通技术人员来说许多修改和变更都是显而易见的。
Claims (10)
1.一种芒果土豆糍粑,其特征在于,该芒果土豆糍粑包括以重量计的以下组分:芒果50~130份、土豆25~95、糯米粉320~430份、花生1~3份、白芝麻2~4份、黄豆2~5份、水40~50份。
2.根据权利要求1所述的芒果土豆糍粑,其中,所述芒果土豆糍粑包括以重量计的以下组分:芒果60~120份、土豆30~90、糯米粉330~420份、花生1.5~2.5份、白芝麻2.5~3.5份、黄豆3.5~4.5份、水42~48份。
3.权利要求1或2所述的芒果土豆糍粑的制备方法,其特征在于,该制备方法包括如下步骤:
1)将花生、黄豆和水混合,研磨成浆料;
2)将白芝麻进行烘烤;
3)将芒果和土豆分别捣成芒果泥和土豆泥;
4)将芒果泥、土豆泥与糯米粉混合均匀,再与步骤1)得到的浆料混合,制成圆团;
5)将步骤4)得到的圆团裹上步骤2)得到的白芝麻;
6)将得到的覆有白芝麻的圆团进行蒸煮,得到所述芒果土豆糍粑。
4.根据权利要求3所述的制备方法,其中,步骤1)中,花生和黄豆在研磨成浆料之前,先用水浸泡10~14h。
5.根据权利要求4所述的制备方法,其中,所述水的温度为10~20℃。
6.根据权利要求3所述的制备方法,其中,步骤2)中,烘烤温度为60~80℃,烘烤时间为10~60min。
7.根据权利要求6所述的制备方法,其中,步骤2)中,烘烤温度为60~70℃,烘烤时间为20~40min。
8.根据权利要求3所述的制备方法,其中,步骤4)中,得到的圆团的重量为25~35g。
9.根据权利要求3所述的制备方法,其中,步骤6)中,将得到的覆有白芝麻的圆团用铝箔纸包裹后进行蒸煮。
10.根据权利要求3所述的制备方法,其中,步骤6)中,蒸煮时间为10~20min。
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