CN109247486A - 一种养胃糕点及其制备方法 - Google Patents
一种养胃糕点及其制备方法 Download PDFInfo
- Publication number
- CN109247486A CN109247486A CN201810982908.5A CN201810982908A CN109247486A CN 109247486 A CN109247486 A CN 109247486A CN 201810982908 A CN201810982908 A CN 201810982908A CN 109247486 A CN109247486 A CN 109247486A
- Authority
- CN
- China
- Prior art keywords
- nourishing
- parts
- cake
- stomach
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 210000002784 stomach Anatomy 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 67
- 240000005717 Dioscorea alata Species 0.000 claims abstract description 48
- 235000002723 Dioscorea alata Nutrition 0.000 claims abstract description 48
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 29
- 239000003765 sweetening agent Substances 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 25
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 24
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 23
- 235000009566 rice Nutrition 0.000 claims abstract description 23
- 239000000654 additive Substances 0.000 claims abstract description 22
- 230000000996 additive effect Effects 0.000 claims abstract description 22
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 21
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 21
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 21
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 21
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 21
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 21
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 21
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 21
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 21
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 21
- 239000002002 slurry Substances 0.000 claims abstract description 21
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 18
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 18
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 18
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 18
- 239000003381 stabilizer Substances 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 16
- 239000008159 sesame oil Substances 0.000 claims abstract description 16
- 235000020357 syrup Nutrition 0.000 claims abstract description 16
- 239000006188 syrup Substances 0.000 claims abstract description 16
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 13
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 13
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 13
- 238000004108 freeze drying Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 8
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 8
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 20
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 13
- 235000021552 granulated sugar Nutrition 0.000 claims description 13
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 13
- 239000000811 xylitol Substances 0.000 claims description 13
- 235000010447 xylitol Nutrition 0.000 claims description 13
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 13
- 229960002675 xylitol Drugs 0.000 claims description 13
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 12
- 239000005715 Fructose Substances 0.000 claims description 12
- 229930091371 Fructose Natural products 0.000 claims description 12
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 239000000661 sodium alginate Substances 0.000 claims description 12
- 235000010413 sodium alginate Nutrition 0.000 claims description 12
- 229940005550 sodium alginate Drugs 0.000 claims description 12
- 239000005720 sucrose Substances 0.000 claims description 12
- -1 sucrose ester Chemical class 0.000 claims description 12
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims description 11
- 229920002498 Beta-glucan Polymers 0.000 claims description 11
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 10
- 229930003268 Vitamin C Natural products 0.000 claims description 10
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 10
- 229960002401 calcium lactate Drugs 0.000 claims description 10
- 239000001527 calcium lactate Substances 0.000 claims description 10
- 235000011086 calcium lactate Nutrition 0.000 claims description 10
- 239000001509 sodium citrate Substances 0.000 claims description 10
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 10
- 239000011718 vitamin C Substances 0.000 claims description 10
- 235000019154 vitamin C Nutrition 0.000 claims description 10
- 235000011083 sodium citrates Nutrition 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 4
- 230000007062 hydrolysis Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 description 18
- 241001092040 Crataegus Species 0.000 description 16
- 238000010792 warming Methods 0.000 description 8
- 210000004209 hair Anatomy 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 244000303040 Glycyrrhiza glabra Species 0.000 description 3
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000011477 liquorice Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 229960001790 sodium citrate Drugs 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 150000004676 glycans Polymers 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种养胃糕点，其原料按重量份包括：糯米粉40‑50份，甜味剂30‑35份，芝麻油8‑10份，山楂果粉15‑20份，山药粉10‑15份，甘草水提物6‑8份，添加剂2‑3份。本发明还公开了上述养胃糕点的制备方法，包括如下步骤：S1、制备山药粉：将山药蒸熟晾干去皮后，加入护色剂混匀，护色，加水打浆，研磨得到浆料；向浆料中加入α‑淀粉酶，酶解，冷冻干燥得到山药粉；S2、制备糕点：将甜味剂加入水中煮沸，熬制得到糖浆；将糖浆和芝麻油混匀得到中间液体；将糯米粉、山楂果粉、山药粉、甘草水提物、添加剂混匀后，加入中间液体中混匀，制成糕胚，蒸制，切片得到养胃糕点。本发明口感酸甜，营养丰富并能养胃。
Description
技术领域
本发明涉及糕点技术领域，尤其涉及一种养胃糕点及其制备方法。
背景技术
糕点是一种食品。它是以面粉或米粉、糖、油脂、蛋、乳品等为主要原料，配以各种辅料、馅料和调味料，初制成型，再经蒸、烤、炸、炒等方式加工制成。糕点口感香甜，深受人们喜爱。随着人们生活水平的不断提高，对糕点的口味功能有了更多的要求，单一口味和功能的糕点已经不能满足人们的需求。
发明内容
基于背景技术存在的技术问题，本发明提出了一种养胃糕点及其制备方法，本发明口感酸甜，营养丰富并能养胃。
本发明提出的一种养胃糕点，其原料按重量份包括：糯米粉40-50份，甜味剂30-35份，芝麻油8-10份，山楂果粉15-20份，山药粉10-15份，甘草水提物6-8份，添加剂2-3份。
优选地，甜味剂为白砂糖、木糖醇、果糖。
优选地，添加剂为蔗糖酯、海藻酸钠、β-葡聚糖。
优选地，糯米粉、山楂果粉、山药粉均为150-200目。
优选地，白砂糖、木糖醇、果糖的重量比为8-10：8-10：3-5。
优选地，蔗糖酯、海藻酸钠、β-葡聚糖的重量比为3-5：2-3：1-2。
本发明还提出了上述养胃糕点的制备方法，包括如下步骤：
S1、制备山药粉：将山药蒸熟晾干去皮后，加入护色剂混匀，护色，加水打浆，研磨得到浆料；向浆料中加入α-淀粉酶，酶解，冷冻干燥得到山药粉；
S2、制备糕点：将甜味剂加入水中煮沸，熬制得到糖浆；将糖浆和芝麻油混匀得到中间液体；将糯米粉、山楂果粉、山药粉、甘草水提物、添加剂混匀后，加入中间液体中混匀，制成糕胚，蒸制，切片得到养胃糕点。
优选地，在S1中，护色40-50min。
优选地，在S1中，酶解温度为55-65℃，酶解时间为20-30min。
优选地，在S1中，冷冻干燥的温度为-20至-30℃，压力为20-50Pa。
优选地，在S1中，护色剂为维生素C、乳酸钙、柠檬酸钠。
优选地，维生素C、乳酸钙、柠檬酸钠的重量比为1：2-3：4-6。
优选地，在S1中，山药和护色剂的重量比为100：1-1.8。
优选地，在S1中，水和山药的重量比为1：2.5-3。
优选地，在S1中，浆料和α-淀粉酶的重量比为100：0.1-0.15。
优选地，在S2中，熬制30-40min。
优选地，在S2中，甜味剂、水的重量比为3-3.5：1。
优选地，在S2中，蒸制温度为110-120℃，蒸制时间为10-15min。
本发明选用山楂果粉、山药粉和甘草水提物相互配合，能补脾益气，益胃助消化，消食积，化滞淤，使得本发明具有养胃的功能，并能增加食欲，并且山楂果粉与甜味剂相互配合，改善山药粉和甘草水提物造成的苦涩味，使得本发明带有一丝酸甜味，改善本发明的口感，增加食欲；白砂糖、木糖醇、果糖相互配合，可以降低白砂糖的甜腻感，且可以提高淀粉的抗回生性能；蔗糖酯、海藻酸钠、β-葡聚糖相互配合，并与木糖醇配合，抑制淀粉的α-葡聚糖链结合，限制支链淀粉的分支运动，使得淀粉具有较低的回生焓值，从而阻止淀粉回生，增加本发明的抗回生性能，提高本发明的保质期；选择适宜的方法制备山药粉，通过酶解和冷冻干燥，改善山药粉的口感和味道，并且提高山药粉中营养成分和养胃成分的含量，提高本发明的营养成分和养胃功效；并配合适宜的糕点制备方法，使得本发明具有良好的口感，且营养丰富并能养胃。
具体实施方式
下面，通过具体实施例对本发明的技术方案进行详细说明。
实施例1
一种养胃糕点，其原料按重量份包括：糯米粉45份，甜味剂32.5份，芝麻油9份，山楂果粉17.5份，山药粉12.5份，甘草水提物7份，添加剂2.5份。
上述养胃糕点的制备方法，包括如下步骤：
S1、制备山药粉：将山药蒸熟晾干去皮后，加入护色剂混匀，护色，加水打浆，研磨得到浆料；向浆料中加入α-淀粉酶，酶解，冷冻干燥得到山药粉；
S2、制备糕点：将甜味剂加入水中煮沸，熬制得到糖浆；将糖浆和芝麻油混匀得到中间液体；将糯米粉、山楂果粉、山药粉、甘草水提物、添加剂混匀后，加入中间液体中混匀，制成糕胚，蒸制，切片得到养胃糕点。
实施例2
一种养胃糕点，其原料按重量份包括：糯米粉40份，甜味剂35份，芝麻油8份，山楂果粉20份，山药粉10份，甘草水提物8份，添加剂2份；
其中，甜味剂为白砂糖、木糖醇、果糖；
添加剂为蔗糖酯、海藻酸钠、β-葡聚糖；
糯米粉、山楂果粉、山药粉均为200目。
上述养胃糕点的制备方法，包括如下步骤：
S1、制备山药粉：将山药蒸熟晾干去皮后，加入护色剂混匀，护色40min，加水打浆，研磨得到浆料；向浆料中加入α-淀粉酶，升温至65℃，酶解20min，调节温度为-30℃，压力为20Pa，冷冻干燥得到山药粉；
S2、制备糕点：将甜味剂加入水中煮沸，熬制40min得到糖浆，其中，甜味剂、水的重量比为3：1；将糖浆和芝麻油混匀得到中间液体；将糯米粉、山楂果粉、山药粉、甘草水提物、添加剂混匀后，加入中间液体中混匀，制成糕胚，升温至120℃，蒸制10min，切片得到养胃糕点。
实施例3
一种养胃糕点，其原料按重量份包括：糯米粉50份，甜味剂30份，芝麻油10份，山楂果粉15份，山药粉15份，甘草水提物6份，添加剂3份；
其中，甜味剂为白砂糖、木糖醇、果糖，其中，白砂糖、木糖醇、果糖的重量比为8：10：3；
添加剂为蔗糖酯、海藻酸钠、β-葡聚糖，其中，蔗糖酯、海藻酸钠、β-葡聚糖的重量比为5：2：2；
糯米粉、山楂果粉、山药粉均为150目。
上述养胃糕点的制备方法，包括如下步骤：
S1、制备山药粉：将山药蒸熟晾干去皮后，加入护色剂混匀，护色50min，加水打浆，研磨得到浆料；向浆料中加入α-淀粉酶，升温至55℃，酶解30min，调节温度为-20℃，压力为50Pa，冷冻干燥得到山药粉，其中，护色剂为维生素C、乳酸钙、柠檬酸钠，维生素C、乳酸钙、柠檬酸钠的重量比为1：2：6，山药和护色剂的重量比为100：1，水和山药的重量比为1：3，浆料和α-淀粉酶的重量比为100：0.1；
S2、制备糕点：将甜味剂加入水中煮沸，熬制30min得到糖浆，其中，甜味剂、水的重量比为3.5：1；将糖浆和芝麻油混匀得到中间液体；将糯米粉、山楂果粉、山药粉、甘草水提物、添加剂混匀后，加入中间液体中混匀，制成糕胚，升温至110℃，蒸制15min，切片得到养胃糕点。
实施例4
一种养胃糕点，其原料按重量份包括：糯米粉42份，甜味剂34份，芝麻油8.5份，山楂果粉18份，山药粉11份，甘草水提物7.5份，添加剂2.2份；
其中，甜味剂为白砂糖、木糖醇、果糖，其中，白砂糖、木糖醇、果糖的重量比为10：8：5；
添加剂为蔗糖酯、海藻酸钠、β-葡聚糖，其中，蔗糖酯、海藻酸钠、β-葡聚糖的重量比为3：3：1；
糯米粉、山楂果粉、山药粉均为200目。
上述养胃糕点的制备方法，包括如下步骤：
S1、制备山药粉：将山药蒸熟晾干去皮后，加入护色剂混匀，护色42min，加水打浆，研磨得到浆料；向浆料中加入α-淀粉酶，升温至63℃，酶解23min，调节温度为-28℃，压力为30Pa，冷冻干燥得到山药粉，其中，护色剂为维生素C、乳酸钙、柠檬酸钠，维生素C、乳酸钙、柠檬酸钠的重量比为1：3：4，山药和护色剂的重量比为100：1.8，水和山药的重量比为1：2.5，浆料和α-淀粉酶的重量比为100：0.15；
S2、制备糕点：将甜味剂加入水中煮沸，熬制32min得到糖浆，其中，甜味剂、水的重量比为3.3：1；将糖浆和芝麻油混匀得到中间液体；将糯米粉、山楂果粉、山药粉、甘草水提物、添加剂混匀后，加入中间液体中混匀，制成糕胚，升温至113℃，蒸制14min，切片得到养胃糕点。
实施例5
一种养胃糕点，其原料按重量份包括：糯米粉48份，甜味剂32份，芝麻油9.5份，山楂果粉16份，山药粉13份，甘草水提物6.5份，添加剂2.8份；
其中，甜味剂为白砂糖、木糖醇、果糖，其中，白砂糖、木糖醇、果糖的重量比为9：9：4；
添加剂为蔗糖酯、海藻酸钠、β-葡聚糖，其中，蔗糖酯、海藻酸钠、β-葡聚糖的重量比为4：2.5：1.5；
糯米粉、山楂果粉、山药粉均为200目。
上述养胃糕点的制备方法，包括如下步骤：
S1、制备山药粉：将山药蒸熟晾干去皮后，加入护色剂混匀，护色48min，加水打浆，研磨得到浆料；向浆料中加入α-淀粉酶，升温至57℃，酶解27min，调节温度为-22℃，压力为40Pa，冷冻干燥得到山药粉，其中，护色剂为维生素C、乳酸钙、柠檬酸钠，维生素C、乳酸钙、柠檬酸钠的重量比为1：2.5：5，山药和护色剂的重量比为100：1.4，水和山药的重量比为1：2.7，浆料和α-淀粉酶的重量比为100：0.12；
S2、制备糕点：将甜味剂加入水中煮沸，熬制38min得到糖浆，其中，甜味剂、水的重量比为3.1：1；将糖浆和芝麻油混匀得到中间液体；将糯米粉、山楂果粉、山药粉、甘草水提物、添加剂混匀后，加入中间液体中混匀，制成糕胚，升温至117℃，蒸制11min，切片得到养胃糕点。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (10)
1.一种养胃糕点，其特征在于，其原料按重量份包括：糯米粉40-50份，甜味剂30-35份，芝麻油8-10份，山楂果粉15-20份，山药粉10-15份，甘草水提物6-8份，添加剂2-3份。
2.根据权利要求1所述养胃糕点，其特征在于，甜味剂为白砂糖、木糖醇、果糖。
3.根据权利要求1或2所述养胃糕点，其特征在于，添加剂为蔗糖酯、海藻酸钠、β-葡聚糖。
4.根据权利要求1-3任一项所述养胃糕点，其特征在于，糯米粉、山楂果粉、山药粉均为150-200目。
5.根据权利要求2所述养胃糕点，其特征在于，白砂糖、木糖醇、果糖的重量比为8-10：8-10：3-5。
6.根据权利要求3所述养胃糕点，其特征在于，蔗糖酯、海藻酸钠、β-葡聚糖的重量比为3-5：2-3：1-2。
7.一种如权利要求1-6任一项所述养胃糕点的制备方法，其特征在于，包括如下步骤：
S1、制备山药粉：将山药蒸熟晾干去皮后，加入护色剂混匀，护色，加水打浆，研磨得到浆料；向浆料中加入α-淀粉酶，酶解，冷冻干燥得到山药粉；
S2、制备糕点：将甜味剂加入水中煮沸，熬制得到糖浆；将糖浆和芝麻油混匀得到中间液体；将糯米粉、山楂果粉、山药粉、甘草水提物、添加剂混匀后，加入中间液体中混匀，制成糕胚，蒸制，切片得到养胃糕点。
8.根据权利要求7所述养胃糕点的制备方法，其特征在于，在S1中，护色40-50min；优选地，在S1中，酶解温度为55-65℃，酶解时间为20-30min；优选地，在S1中，冷冻干燥的温度为-20至-30℃，压力为20-50Pa。
9.根据权利要求7或8所述养胃糕点的制备方法，其特征在于，在S1中，护色剂为维生素C、乳酸钙、柠檬酸钠；优选地，维生素C、乳酸钙、柠檬酸钠的重量比为1：2-3：4-6；优选地，在S1中，山药和护色剂的重量比为100：1-1.8；优选地，在S1中，水和山药的重量比为1：2.5-3；优选地，在S1中，浆料和α-淀粉酶的重量比为100：0.1-0.15。
10.根据权利要求7-9任一项所述养胃糕点的制备方法，其特征在于，在S2中，熬制30-40min；优选地，在S2中，甜味剂、水的重量比为3-3.5：1；优选地，在S2中，蒸制温度为110-120℃，蒸制时间为10-15min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810982908.5A CN109247486A (zh) | 2018-08-27 | 2018-08-27 | 一种养胃糕点及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810982908.5A CN109247486A (zh) | 2018-08-27 | 2018-08-27 | 一种养胃糕点及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109247486A true CN109247486A (zh) | 2019-01-22 |
Family
ID=65050375
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810982908.5A Pending CN109247486A (zh) | 2018-08-27 | 2018-08-27 | 一种养胃糕点及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109247486A (zh) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101326976A (zh) * | 2008-07-25 | 2008-12-24 | 耿飞 | 健脾开胃糕 |
| CN105166768A (zh) * | 2015-08-10 | 2015-12-23 | 河南科技大学 | 怀山药全粉及其制备方法 |
| CN106261514A (zh) * | 2016-08-13 | 2017-01-04 | 谢玉娟 | 一种山药糕及其加工方法 |
| CN107232494A (zh) * | 2017-07-20 | 2017-10-10 | 童松 | 一种芡实山药糕及其制备方法 |
| CN107772347A (zh) * | 2016-08-24 | 2018-03-09 | 南京禾文化创意有限公司 | 一种健脾山楂山药糕及其制备方法 |
-
2018
- 2018-08-27 CN CN201810982908.5A patent/CN109247486A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101326976A (zh) * | 2008-07-25 | 2008-12-24 | 耿飞 | 健脾开胃糕 |
| CN105166768A (zh) * | 2015-08-10 | 2015-12-23 | 河南科技大学 | 怀山药全粉及其制备方法 |
| CN106261514A (zh) * | 2016-08-13 | 2017-01-04 | 谢玉娟 | 一种山药糕及其加工方法 |
| CN107772347A (zh) * | 2016-08-24 | 2018-03-09 | 南京禾文化创意有限公司 | 一种健脾山楂山药糕及其制备方法 |
| CN107232494A (zh) * | 2017-07-20 | 2017-10-10 | 童松 | 一种芡实山药糕及其制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102511804B (zh) | 一种红薯方便粉丝及其生产方法 | |
| CN103504021A (zh) | 一种含砂仁的豆干 | |
| CN104130902A (zh) | 一种怀山药黄酒及其制备工艺 | |
| CN101683082A (zh) | 白术面食品的制备方法 | |
| CN107897288A (zh) | 一种黄秋葵馅酥皮月饼及其制备方法 | |
| CN103689435A (zh) | 一种香辣海苔小麦胚芽粉及其制备方法 | |
| CN103583647A (zh) | 一种腐乳鱼皮饼干及其制备方法 | |
| CN101889710B (zh) | 一种紫甘薯泥固态饮料的制备方法 | |
| CN105029177A (zh) | 一种降脂降压雪花米片及其加工方法 | |
| CN109247488A (zh) | 一种葛粉糕点及其制备方法 | |
| CN105104989A (zh) | 高花青素面及其制作方法 | |
| CN105341074A (zh) | 一种百舌鸟龙胆山莴苣面包的制作方法 | |
| KR100719224B1 (ko) | 기능성 고추장 제조방법 | |
| CN112790361A (zh) | 白汤型浓缩猪骨汤及其制备方法 | |
| CN104996907B (zh) | 山药面及其制作方法 | |
| CN109247486A (zh) | 一种养胃糕点及其制备方法 | |
| CN107022439A (zh) | 一种黄精糯米酒酿的制备方法 | |
| CN109832563A (zh) | 一种七椒果木西冷牛排及其制作工艺 | |
| CN110432306A (zh) | 一种富硒饼干及制备方法 | |
| CN105410924A (zh) | 纳豆山楂食品及其制备方法 | |
| KR101135249B1 (ko) | 풋고추 및 마를 이용한 고추장 | |
| CN107897691A (zh) | 一种保健紫薯糯米糍的加工方法 | |
| KR102268557B1 (ko) | 귀리와 구절초를 이용한 조청의 제조방법 | |
| CN105076297A (zh) | 南瓜糯米饼及其制备方法 | |
| KR102711690B1 (ko) | 천년초 열매 효소를 함유한 고추장 제조방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190122 |