CN109170599A - 一种海藻绿豆糕及其制备方法 - Google Patents
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Classifications
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- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
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- 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
- 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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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种海藻绿豆糕及其制备方法，该海藻绿豆糕及其制备方法，以海带多糖、绿豆、琼脂为主要原料，包括海带多糖的提取、海藻绿豆糕坯料成型和海藻绿豆糕的成品制作三个生产步骤。本发明的海藻绿豆糕块形整齐，花纹清晰，不毛边；色泽微黄，表面细润，色泽均匀，与玫红色透明琼脂层搭配相得益彰；组织松软细腻，不粘，无杂质；风味清香利口，油润香甜；在功能上，调节免疫，排毒养颜、降血压、降血糖，防癌，适合各个年龄层人的食用。
Description
技术领域
本发明属于食品技术领域，涉及一种海藻绿豆糕及其制备方法。
背景技术
绿豆又称青小豆，含丰富的营养成分，还含有很多生物活性物质如香豆素、生物碱、植物甾醇等，可以增强机体免疫功能、降低胆固醇等；同时还有解毒、解暑降温的作用，故绿豆有“食中佳品，济世长谷”之称。以绿豆为原料制作的绿豆糕是著名的糕点之一，其形状规范整齐、色泽浅黄、组织细润紧密、口味清香、绵软不粘牙等特点。它不仅是美味佳肴而且经常食用可以降血压、清火解暑、健胃生津，具有很好的保健作用，也是大众化的街边小食。
随着人们生活水平的不断提高及保健意识的增强，除了对传统食品的口感需求外，更加注重其保健功能。
发明内容
针对背景技术中所述人们对传统美食的保健功能需求，本发明提供一种海藻绿豆糕，该海藻绿豆糕利用海带多糖、琼脂和绿豆独特的保健功能，满足了绿豆糕向保健功能发展趋势的需要，海藻绿豆糕的开发，为海藻及绿豆附加值的提高开辟了一条新途径，具有广阔的开发前景。
本发明的技术方案，一种海藻绿豆糕，包括以下重量份原料，绿豆200-300份，海带多糖8-12份，琼脂4-6份，黄油10-16份，白砂糖6-10份，麦芽糖6-10份，水适量。
作为优化，一种海藻绿豆糕，包括以下最佳重量份原料，绿豆260份，海带多糖9份，琼脂5份，黄油12份，白砂糖8份，麦芽糖8份，水适量。
所述海藻绿豆糕的加工方法包括以下步骤，(1)海带多糖的提取，(2)海藻绿豆糕坯料成型，(3)海藻绿豆糕的成品制作；
所述海带多糖的提取，包括将海带干燥粉碎，海带干燥粉碎后，采用pH5.5的柠檬酸-磷酸氢二钠缓冲溶液，温度55℃，料液比为1∶50，加酶量为：纤维素酶/果胶酶/木瓜蛋白酶＝0.3％/0.7％/1.5％，酶解3小时；然后88℃加热10分钟灭酶；然后降至室温，离心，取上清液；在上清液中加入乙醇，至乙醇含量为20％体积占比，溶液中产生絮状沉淀——褐藻酸钠；再离心，得上清液，在该上清液中加入乙醇，至乙醇含量为60％体积占比，产生白色沉淀，离心得到沉淀，即为海带多糖粗品；将得到的海带多糖粗品加5倍的水溶解，在溶液中加入乙醇，至乙醇含量为30％体积占比，溶液中产生少许不溶物，离心除去不溶物得上清液，加入乙醇，至乙醇含量为70％体积占比，溶液中有白色沉淀产生，经真空干燥得白色粉末即为海带多糖。
所述海藻绿豆糕的坯料成型，取本发明所述重量份的绿豆，将绿豆先淘洗干净，清水浸泡4小时以上；蒸锅中垫入纱布，倒入泡好的绿豆摊开，盖上锅盖蒸50一60分钟；蒸好后用勺子压拌成粉糊状，过20目筛；将不粘锅烧热，全程中小火，倒入黄油，倒入绿豆沙，不停翻炒让绿豆沙完全吸收油分；待绿豆沙略干时，倒入麦芽糖和细砂糖，继续不停的翻炒，直到能抱成团；炒好以后放凉，加入本发明重量份配比所需的海带多糖搅拌均匀；将搅拌均匀的绿豆泥分成25g左右一份，放入模具里压制成型。
所述海藻绿豆糕的成品制作，包括将琼脂与水按1∶50的比例加热融化，取适量倒入模具中，静置，待其略成型，将压制好的绿豆糕放入模具中，放入冰箱待其完全凝固取出即成。
本发明海藻绿豆糕的主要制作过程：
(1)从海带加工下脚料和废弃料中提取海带多糖，并经分离纯化得到其成品。
(2)以提取的海带多糖、绿豆、琼脂为原料，制备海藻绿豆糕。
本发明海藻绿豆糕的功效：
海带中多糖物质丰富，不同多糖物质结构和性质的差异也使其具有不同的生物活性，目前从海带中发现的多糖有三种：褐藻胶、褐藻糖胶、褐藻淀粉。褐藻胶又称褐藻酸具有抑制肿瘤、增强免疫、促进生长等功效。褐藻糖胶含有鼠李糖、半乳糖、岩藻糖等多种中性单糖，还有部分结合蛋白质，而高度的硫酸酯化及其独特的多糖结构也使得褐藻糖胶有诸多生物活性，如抗凝血、抗肿瘤、抗病毒等。褐藻淀粉又称昆布多糖，研究发现，褐藻淀粉能促进机体的免疫功能，对血清胆固醇有明显的降低作用。
琼脂在食品工业的应用中具有一种极其有用的独特性质。琼脂是从一些红藻比如石花菜中提取，其特点：具有凝固性、稳定性，能与一些物质形成络合物，可用作增稠剂、凝固剂、悬浮剂、乳化剂、保鲜剂和稳定剂。其广泛用于制造粒粒橙及各种饮料、果冻、冰淇淋、糕点、软糖、罐头、肉制品、八宝粥、银耳燕窝、羹类食品、凉拌食品等。琼脂能在肠道中吸收水分，使肠内容物膨胀，增加大便量，刺激肠壁，帮助改善便秘，所以经常便秘的人可以适当食用一些。琼脂富含矿物质和多种维生素，其中的褐藻酸盐类物质有降压作用，淀粉类硫酸脂有降脂功能，对高血压、高血脂有一定的防治作用。琼脂可清肺化痰，清热祛湿，滋阴降火，凉血止血。
本发明海藻绿豆糕的产品特点：海藻绿豆糕块形整齐，花纹清晰，不毛边；色泽微黄，表面细润，色泽均匀，与玫红色透明琼脂层搭配相得益彰；组织松软细腻，不粘，无杂质；风味清香利口，油润香甜，无异味。
本发明的有益效果：本发明的海藻绿豆糕主要由三种原料构成，分别是海带多糖、琼脂和绿豆。海带多糖的主要功效成分是岩藻聚糖硫酸酯，在调节免疫、抗肿瘤、抗凝血、抗氧化、降血脂(糖)等方面都发挥着独特的作用。琼脂具有排毒养颜、泻火、润肠、降血压、降血糖和防癌作用。而绿豆是一种传统的药食两用的作物，可以降血压、清火解暑、健胃生津。三者搭配，口感清新，外形美观，惹人垂涎。在功能上，排毒养颜、降血压、降血糖，适合各个年龄层人的食用。
本发明以海带多糖、绿豆、琼脂为原料生产海藻绿豆糕，既增加了绿豆糕的花色品种，又赋予了绿豆糕更多的营养保健功能，满足了人们对食品朝着营养、保健、绿色方向发展的要求。
附图说明
图1本发明实施例海藻绿豆糕的加工过程图；
图2海带多糖的提取过程示意图。
具体实施方式
为说明本发明的特点，下面结合附图和实施例对本发明作进一步说明。
一种海藻绿豆糕，包括以下最佳重量份原料，绿豆260份，海带多糖9份，琼脂5份，黄油12份，白砂糖8份，麦芽糖8份，水适量。
查询图1、图2，所述海藻绿豆糕的加工方法包括以下步骤，(1)海带多糖的提取，(2)海藻绿豆糕坯料成型，(3)海藻绿豆糕的成品制作；
所述海带多糖的提取，包括将海带干燥粉碎，海带干燥粉碎后，采用pH5.5的柠檬酸-磷酸氢二钠缓冲溶液，温度55℃，料液比为1∶50，加酶量为：纤维素酶/果胶酶/木瓜蛋白酶＝0.3％/0.7％/1.5％，酶解3小时；然后88℃加热10分钟灭酶；然后降至室温，离心，取上清液；在上清液中加入乙醇，至乙醇含量为20％体积占比，溶液中产生絮状沉淀——褐藻酸钠；再离心，得上清液，在该上清液中加入乙醇，至乙醇含量为60％体积占比，产生白色沉淀，离心得到沉淀，即为海带多糖粗品；将得到的海带多糖粗品加5倍的水溶解，在溶液中加入乙醇，至乙醇含量为30％体积占比，溶液中产生少许不溶物，离心除去不溶物得上清液，加入乙醇，至乙醇含量为70％体积占比，溶液中有白色沉淀产生，经真空干燥得白色粉末即为海带多糖。
所述海藻绿豆糕的坯料成型，取本发明所述重量份的绿豆，将绿豆先淘洗干净，清水浸泡4小时以上；蒸锅中垫入纱布，倒入泡好的绿豆摊开，盖上锅盖蒸50一60分钟；蒸好后用勺子压拌成粉糊状，过20目筛；将不粘锅烧热，全程中小火，倒入黄油，倒入绿豆沙，不停翻炒让绿豆沙完全吸收油分；待绿豆沙略干时，倒入麦芽糖和细砂糖，继续不停的翻炒，直到能抱成团；炒好以后放凉，加入本发明重量份配比所需的海带多糖搅拌均匀；将搅拌均匀的绿豆泥分成25g左右一份，放入模具里压制成型。
所述海藻绿豆糕的成品制作，包括将琼脂与水按1∶50的比例加热融化，取适量倒入模具中，静置，待其略成型，将压制好的绿豆糕放入模具中，放入冰箱待其完全凝固取出即成。
本实施例的海藻绿豆糕块形整齐，花纹清晰，不毛边；色泽微黄，表面细润，色泽均匀，与玫红色透明琼脂层搭配相得益彰；组织松软细腻，不粘，无杂质；风味清香利口，油润香甜；在功能上，调节免疫，排毒养颜、降血压、降血糖，防癌，适合各个年龄层人的食用。
以上实施例及附图仅用于说明本发明的技术方案，并非是对本发明的限制，参照优选的实施方式对本发明进行了详细说明，本领域的普通技术人员应当理解，本技术领域的普通技术人员在本发明的实质范围内所做出的变化、改型、添加或替换都不脱离本发明的宗旨，也应属于本发明的权利要求保护范围。
本发明未具体描述之处为本领域现有技术。
Claims (6)
1.一种海藻绿豆糕，其特征在于：包括以下重量份原料，绿豆200-300份，海带多糖8-12份，琼脂4-6份，黄油10-16份，白砂糖6-10份，麦芽糖6-10份，水适量。
2.根据权利要求1所述的一种海藻绿豆糕，其特征在于：包括以下重量份原料，绿豆260份，海带多糖9份，琼脂5份，黄油12份，白砂糖8份，麦芽糖8份，水适量。
3.基于权利要求1所述的一种海藻绿豆糕的制备方法，其特征在于：包括以下步骤：(1)海带多糖的提取，(2)海藻绿豆糕坯料成型，(3)海藻绿豆糕的成品制作。
4.根据权利要求3所述的所述的一种海藻绿豆糕的制备方法，其特征在于：所述海带多糖的提取，包括将海带干燥粉碎，海带干燥粉碎后，采用pH5.5的柠檬酸-磷酸氢二钠缓冲溶液，温度55℃，料液比为1∶50，加酶量为：纤维素酶/果胶酶/木瓜蛋白酶＝0.3％/0.7％/1.5％，酶解3小时；然后88℃加热10分钟灭酶；然后降至室温，离心，取上清液，在上清液中加入乙醇，至乙醇含量为20％体积占比，溶液中产生絮状沉淀——褐藻酸钠；再离心，得上清液；在该上清液中加入乙醇，至乙醇含量为60％体积占比，产生白色沉淀，离心得到沉淀，即为海带多糖粗品；将得到的海带多糖粗品加5倍的水溶解，在溶液中加入乙醇，至乙醇含量为30％体积占比，溶液中产生少许不溶物，离心除去不溶物得上清液，加入乙醇，至乙醇含量为70％体积占比，溶液中有白色沉淀产生，经真空干燥得白色粉末即为海带多糖。
5.根据权利要求3所述的所述的一种海藻绿豆糕的制备方法，其特征在于：所述海藻绿豆糕的坯料成型，包括取本发明所述重量份的绿豆，将绿豆先淘洗干净，清水浸泡4小时以上；蒸锅中垫入纱布，倒入泡好的绿豆并摊开，盖上锅盖蒸50-60分钟；蒸好后用勺子压拌成粉糊状，过20目筛；将不粘锅烧热，全程中小火，倒入黄油，倒入绿豆沙，不停翻炒让绿豆沙完全吸收油分；待绿豆沙略干时，倒入麦芽糖和细砂糖，继续不停的翻炒，直到能抱成团；炒好以后放凉，加入本发明重量份配比所需的海带多糖搅拌均匀；将搅拌均匀的绿豆泥分成25g左右一份，放入模具里压制成型。
6.根据权利要求3所述的所述的一种海藻绿豆糕的制备方法，其特征在于：所述海藻绿豆糕的成品制作，包括将琼脂与水按1∶50的比例加热融化，取适量倒入模具中，静置，待其略成型，将压制好的绿豆糕放入模具中，放入冰箱待其完全凝固取出即成。
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