CN109247488A - 一种葛粉糕点及其制备方法 - Google Patents
一种葛粉糕点及其制备方法 Download PDFInfo
- Publication number
- CN109247488A CN109247488A CN201810981239.XA CN201810981239A CN109247488A CN 109247488 A CN109247488 A CN 109247488A CN 201810981239 A CN201810981239 A CN 201810981239A CN 109247488 A CN109247488 A CN 109247488A
- Authority
- CN
- China
- Prior art keywords
- parts
- root starch
- cake
- kudzuvine root
- kudzu
- 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
- 244000046146 Pueraria lobata Species 0.000 title claims abstract description 89
- 235000010575 Pueraria lobata Nutrition 0.000 title claims abstract description 89
- 229920002472 Starch Polymers 0.000 title claims abstract description 37
- 235000019698 starch Nutrition 0.000 title claims abstract description 37
- 239000008107 starch Substances 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 238000009835 boiling Methods 0.000 claims abstract description 30
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 28
- 239000003765 sweetening agent Substances 0.000 claims abstract description 28
- 239000000654 additive Substances 0.000 claims abstract description 22
- 230000000996 additive effect Effects 0.000 claims abstract description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 16
- 239000007788 liquid 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
- 239000008159 sesame oil Substances 0.000 claims abstract description 12
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 12
- 206010033546 Pallor Diseases 0.000 claims abstract description 11
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 54
- 235000021552 granulated sugar Nutrition 0.000 claims description 15
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 13
- 229940079827 sodium hydrogen sulfite Drugs 0.000 claims description 13
- 235000010267 sodium hydrogen sulphite Nutrition 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
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 12
- 239000007864 aqueous solution Substances 0.000 claims description 12
- 239000008103 glucose Substances 0.000 claims description 12
- 150000002596 lactones Chemical class 0.000 claims description 12
- 235000010413 sodium alginate Nutrition 0.000 claims description 12
- 239000000661 sodium alginate Substances 0.000 claims description 12
- 229940005550 sodium alginate Drugs 0.000 claims description 12
- 235000000346 sugar Nutrition 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 6
- 239000003381 stabilizer Substances 0.000 claims description 6
- 238000010792 warming Methods 0.000 claims description 6
- 238000001291 vacuum drying Methods 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 230000035764 nutrition Effects 0.000 abstract description 4
- 241000209094 Oryza Species 0.000 description 14
- 239000004615 ingredient Substances 0.000 description 7
- 102000030523 Catechol oxidase Human genes 0.000 description 5
- 108010031396 Catechol oxidase Proteins 0.000 description 5
- 241000207961 Sesamum Species 0.000 description 5
- 235000003434 Sesamum indicum Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- WBHQBSYUUJJSRZ-UHFFFAOYSA-M sodium bisulfate Chemical compound [Na+].OS([O-])(=O)=O WBHQBSYUUJJSRZ-UHFFFAOYSA-M 0.000 description 3
- 229910000342 sodium bisulfate Inorganic materials 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- RXUWDKBZZLIASQ-UHFFFAOYSA-N Puerarin Natural products OCC1OC(Oc2c(O)cc(O)c3C(=O)C(=COc23)c4ccc(O)cc4)C(O)C(O)C1O RXUWDKBZZLIASQ-UHFFFAOYSA-N 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 2
- VKOBVWXKNCXXDE-UHFFFAOYSA-N icosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCC(O)=O VKOBVWXKNCXXDE-UHFFFAOYSA-N 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- ZQSIJRDFPHDXIC-UHFFFAOYSA-N Daidzein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC=C2C1=O ZQSIJRDFPHDXIC-UHFFFAOYSA-N 0.000 description 1
- GMTUGPYJRUMVTC-UHFFFAOYSA-N Daidzin Natural products OC(COc1ccc2C(=O)C(=COc2c1)c3ccc(O)cc3)C(O)C(O)C(O)C=O GMTUGPYJRUMVTC-UHFFFAOYSA-N 0.000 description 1
- KYQZWONCHDNPDP-UHFFFAOYSA-N Daidzoside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 KYQZWONCHDNPDP-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 229930186706 Puerarin-xyloside Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000675 anti-caries Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- KYQZWONCHDNPDP-QNDFHXLGSA-N daidzein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 KYQZWONCHDNPDP-QNDFHXLGSA-N 0.000 description 1
- -1 daizeol Chemical compound 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- NAAXIGQVODQJOV-PXYOAQHISA-N puerarin xyloside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C(C1=C(C(C(C=2C=CC(O)=CC=2)=CO1)=O)C=C1)=C1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)CO1 NAAXIGQVODQJOV-PXYOAQHISA-N 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 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
- A23L19/10—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
- 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
- A23L3/3481—Organic compounds containing oxygen
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种葛粉糕点,其原料按重量份包括:糯米粉40‑45份,葛根粉20‑30份,甜味剂30‑40份,芝麻油9‑11份,红绿丝5‑7份,添加剂3‑5份。本发明还公开了上述葛粉糕点的制备方法,包括如下步骤:S1、制备葛根粉:取葛根水洗,沥干,去皮,切片,护色,焯水,然后隔沸水蒸煮,捣碎,真空干燥,粉碎过筛得到葛根粉;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、葛根粉、红绿丝、添加剂混匀后,加入中间液体中混匀,制成糕胚,隔沸水蒸制,切片得到葛粉糕点。本发明口感好,抗回生性能好,营养成分丰富。
Description
技术领域
本发明涉及糕点技术领域,尤其涉及一种葛粉糕点及其制备方法。
背景技术
葛根是药食同源的中药,性凉、气平、味甘,具清热、降火、排毒诸功效。现代医学研究表明,葛根中的异黄酮类化合物葛根素对高血压、高血脂、高血糖和心脑血管疾病有一定疗效。葛根能营养心肌、解肌发表、降糖降脂、益智、升举阳气。
葛根中含有葛根素、葛根素木糖甙、大豆黄酮、大豆黄酮甙、β-谷甾醇、花生酸、淀粉、膳食纤维等多种营养成分。但是传统的湿法加工工艺会大大降低葛根中营养成分,减弱了葛根食用价值。
发明内容
基于背景技术存在的技术问题,本发明提出了一种葛粉糕点及其制备方法,本发明口感好,抗回生性能好,营养成分丰富。
本发明提出的一种葛粉糕点,其原料按重量份包括:糯米粉40-45份,葛根粉20-30份,甜味剂30-40份,芝麻油9-11份,红绿丝5-7份,添加剂3-5份。
优选地,甜味剂为白砂糖和低聚果糖。
优选地,添加剂为聚葡糖糖内脂和海藻酸钠。
优选地,白砂糖和低聚果糖的重量比为1:1-2。
优选地,聚葡糖糖内脂和海藻酸钠的重量比为2:1-1.5。
本发明还公开了上述葛粉糕点的制备方法,包括如下步骤:
S1、制备葛根粉:取葛根水洗,沥干,去皮,切片,护色,焯水,然后隔沸水蒸煮,捣碎,真空干燥,粉碎过筛得到葛根粉;
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、葛根粉、红绿丝、添加剂混匀后,加入中间液体中混匀,制成糕胚,隔沸水蒸制,切片得到葛粉糕点。
优选地,在S1中,切片的厚度为3-4mm。
优选地,在S1中,护色的具体步骤为:将护色剂喷涂在切片表面,静置5-10min,升温至65-70℃烘干。
优选地,在S1中,护色剂为柠檬酸和亚硫酸氢钠的水溶液。
优选地,柠檬酸和亚硫酸氢钠的水溶液中,柠檬酸的质量分数为0.5-0.7wt%,亚硫酸氢钠的质量分数为0.05-0.07wt%。
优选地,在S1中,焯水80-100s。
优选地,在S1中,隔沸水蒸煮5-7min。
优选地,在S1中,真空干燥的温度为65-70℃,真空干燥时间为9-10h。
优选地,在S1中,过100-150目筛。
优选地,在S2中,甜味剂和水的重量比为4-4.5:1。
优选地,在S2中,熬制20-30min。
优选地,在S2中,隔沸水蒸制5-7min。
本发明选用白砂糖和低聚果糖相互配合,可以降低白砂糖的甜腻感,且保持了白砂糖的纯正甜味性质,又比白砂糖甜味清爽,且低聚果糖可以调节肠道菌群,增殖双歧杆菌,促进肠道对糕点中营养物质的吸收,还可以调节血脂,增强免疫,抗龋齿;选用聚葡糖糖内脂和海藻酸钠相互配合,可以增加糯米粉和葛根粉中淀粉的抗回生性能,延长本发明的保质期;糯米粉与葛根粉以合适比例相互配合,可以改善本发明的口感,增加弹性,使得本发明Q弹爽滑;规定适宜厚度的切片、选用适宜的护色剂和护色方法,可以使得护色剂均匀包覆切片且渗透至切片内部,大大降低多酚氧化酶的活性,达到很好的护色效果,避免多酚氧化酶活性过高,导致葛根粉变成褐色,影响美观和食欲;规定适宜的焯水时间,可以进一步降低多酚氧化酶的活性,且避免在高温水中放置太久,导致营养成分流失的问题;限定适宜的蒸煮时间,真空干燥条件,避免葛根粉中营养成分的流失,使制得的葛根粉保留较高的营养成分;再选用适宜的制备糕点的工艺,降低在制备糕点时营养成分的流失和多酚氧化酶的影响,提高本发明的营养成分、口感和外观。
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
一种葛粉糕点,其原料按重量份包括:糯米粉42.5份,葛根粉25份,甜味剂35份,芝麻油10份,红绿丝6份,添加剂4份。
上述葛粉糕点的制备方法,包括如下步骤:
S1、制备葛根粉:取葛根水洗,沥干,去皮,切片,护色,焯水,然后隔沸水蒸煮,捣碎,真空干燥,粉碎过筛得到葛根粉;
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、葛根粉、红绿丝、添加剂混匀后,加入中间液体中混匀,制成糕胚,隔沸水蒸制,切片得到葛粉糕点。
实施例2
一种葛粉糕点,其原料按重量份包括:糯米粉40份,葛根粉30份,甜味剂30份,芝麻油11份,红绿丝5份,添加剂5份;
其中,甜味剂为白砂糖和低聚果糖;
添加剂为聚葡糖糖内脂和海藻酸钠。
上述葛粉糕点的制备方法,包括如下步骤:
S1、制备葛根粉:取葛根水洗,沥干,去皮,切片,将柠檬酸和亚硫酸氢钠的水溶液喷涂在切片表面,静置5min,升温至70℃烘干,焯水80s,然后隔沸水蒸煮7min,捣碎,升温至65℃,真空干燥10h,粉碎过100目筛得到葛根粉,其中,切片的厚度为4mm,柠檬酸和亚硫酸氢钠的水溶液中,柠檬酸的质量分数为0.5wt%,亚硫酸氢钠的质量分数为0.07wt%;
S2、制备糕点:将甜味剂加入水中煮沸,熬制20min得到糖浆;将糖浆和芝麻油混匀得到中间液体;将糯米粉、葛根粉、红绿丝、添加剂混匀后,加入中间液体中混匀,制成糕胚,隔沸水蒸制7min,切片得到葛粉糕点,其中,甜味剂和水的重量比为4:1。
实施例3
一种葛粉糕点,其原料按重量份包括:糯米粉45份,葛根粉20份,甜味剂40份,芝麻油9份,红绿丝7份,添加剂3份;
其中,甜味剂为白砂糖和低聚果糖,其中,白砂糖和低聚果糖的重量比为1:2;
添加剂为聚葡糖糖内脂和海藻酸钠,其中,聚葡糖糖内脂和海藻酸钠的重量比为2:1。
上述葛粉糕点的制备方法,包括如下步骤:
S1、制备葛根粉:取葛根水洗,沥干,去皮,切片,将柠檬酸和亚硫酸氢钠的水溶液喷涂在切片表面,静置10min,升温至65℃烘干,焯水100s,然后隔沸水蒸煮5min,捣碎,升温至70℃,真空干燥9h,粉碎过150目筛得到葛根粉,其中,切片的厚度为3mm,柠檬酸和亚硫酸氢钠的水溶液中,柠檬酸的质量分数为0.7wt%,亚硫酸氢钠的质量分数为0.05wt%;
S2、制备糕点:将甜味剂加入水中煮沸,熬制30min得到糖浆;将糖浆和芝麻油混匀得到中间液体;将糯米粉、葛根粉、红绿丝、添加剂混匀后,加入中间液体中混匀,制成糕胚,隔沸水蒸制5min,切片得到葛粉糕点,其中,甜味剂和水的重量比为4.5:1。
实施例4
一种葛粉糕点,其原料按重量份包括:糯米粉41份,葛根粉28份,甜味剂33份,芝麻油10.5份,红绿丝5.5份,添加剂4.5份;
其中,甜味剂为白砂糖和低聚果糖,其中,白砂糖和低聚果糖的重量比为1:1;
添加剂为聚葡糖糖内脂和海藻酸钠,其中,聚葡糖糖内脂和海藻酸钠的重量比为2:1.5。
上述葛粉糕点的制备方法,包括如下步骤:
S1、制备葛根粉:取葛根水洗,沥干,去皮,切片,将柠檬酸和亚硫酸氢钠的水溶液喷涂在切片表面,静置6min,升温至68℃烘干,焯水85s,然后隔沸水蒸煮6.5min,捣碎,升温至67℃,真空干燥9.8h,粉碎过100目筛得到葛根粉,其中,切片的厚度为3.8mm,柠檬酸和亚硫酸氢钠的水溶液中,柠檬酸的质量分数为0.55wt%,亚硫酸氢钠的质量分数为0.065wt%;
S2、制备糕点:将甜味剂加入水中煮沸,熬制22min得到糖浆;将糖浆和芝麻油混匀得到中间液体;将糯米粉、葛根粉、红绿丝、添加剂混匀后,加入中间液体中混匀,制成糕胚,隔沸水蒸制6.5min,切片得到葛粉糕点,其中,甜味剂和水的重量比为4.1:1。
实施例5
一种葛粉糕点,其原料按重量份包括:糯米粉44份,葛根粉22份,甜味剂37份,芝麻油9.5份,红绿丝6.5份,添加剂3.5份;
其中,甜味剂为白砂糖和低聚果糖,其中,白砂糖和低聚果糖的重量比为1:1.5;
添加剂为聚葡糖糖内脂和海藻酸钠,其中,聚葡糖糖内脂和海藻酸钠的重量比为2:1.25。
上述葛粉糕点的制备方法,包括如下步骤:
S1、制备葛根粉:取葛根水洗,沥干,去皮,切片,将柠檬酸和亚硫酸氢钠的水溶液喷涂在切片表面,静置8min,升温至66℃烘干,焯水95s,然后隔沸水蒸煮5.5min,捣碎,升温至69℃,真空干燥9.2h,粉碎过150目筛得到葛根粉,其中,切片的厚度为3.2mm,柠檬酸和亚硫酸氢钠的水溶液中,柠檬酸的质量分数为0.65wt%,亚硫酸氢钠的质量分数为0.055wt%;
S2、制备糕点:将甜味剂加入水中煮沸,熬制28min得到糖浆;将糖浆和芝麻油混匀得到中间液体;将糯米粉、葛根粉、红绿丝、添加剂混匀后,加入中间液体中混匀,制成糕胚,隔沸水蒸制5.5min,切片得到葛粉糕点,其中,甜味剂和水的重量比为4.3:1。
试验例1
检测实施例1-5中的葛根营养成分的保持率和多酚氧化酶的活性降低率,结果如下:
由上表可以看出本发明能较好的保持葛根中的营养成分,增加本发明的营养成分。
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)
1.一种葛粉糕点,其特征在于,其原料按重量份包括:糯米粉40-45份,葛根粉20-30份,甜味剂30-40份,芝麻油9-11份,红绿丝5-7份,添加剂3-5份。
2.根据权利要求1所述葛粉糕点,其特征在于,甜味剂为白砂糖和低聚果糖。
3.根据权利要求1或2所述葛粉糕点,其特征在于,添加剂为聚葡糖糖内脂和海藻酸钠。
4.根据权利要求2所述葛粉糕点,其特征在于,白砂糖和低聚果糖的重量比为1:1-2。
5.根据权利要求3所述葛粉糕点,其特征在于,聚葡糖糖内脂和海藻酸钠的重量比为2:1-1.5。
6.一种如权利要求1-5任一项所述葛粉糕点的制备方法,其特征在于,包括如下步骤:
S1、制备葛根粉:取葛根水洗,沥干,去皮,切片,护色,焯水,然后隔沸水蒸煮,捣碎,真空干燥,粉碎过筛得到葛根粉;
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、葛根粉、红绿丝、添加剂混匀后,加入中间液体中混匀,制成糕胚,隔沸水蒸制,切片得到葛粉糕点。
7.根据权利要求6所述葛粉糕点的制备方法,其特征在于,在S1中,切片的厚度为3-4mm。
8.根据权利要求6或7所述葛粉糕点的制备方法,其特征在于,在S1中,护色的具体步骤为:将护色剂喷涂在切片表面,静置5-10min,升温至65-70℃烘干;优选地,在S1中,护色剂为柠檬酸和亚硫酸氢钠的水溶液;优选地,柠檬酸和亚硫酸氢钠的水溶液中,柠檬酸的质量分数为0.5-0.7wt%,亚硫酸氢钠的质量分数为0.05-0.07wt%。
9.根据权利要求6-8任一项所述葛粉糕点的制备方法,其特征在于,在S1中,焯水80-100s;优选地,在S1中,隔沸水蒸煮5-7min;优选地,在S1中,真空干燥的温度为65-70℃,真空干燥时间为9-10h;优选地,在S1中,过100-150目筛。
10.根据权利要求6-9任一项所述葛粉糕点的制备方法,其特征在于,在S2中,甜味剂和水的重量比为4-4.5:1;优选地,在S2中,熬制20-30min;优选地,在S2中,隔沸水蒸制5-7min。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810981239.XA CN109247488A (zh) | 2018-08-27 | 2018-08-27 | 一种葛粉糕点及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810981239.XA CN109247488A (zh) | 2018-08-27 | 2018-08-27 | 一种葛粉糕点及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN109247488A true CN109247488A (zh) | 2019-01-22 |
Family
ID=65049621
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810981239.XA Pending CN109247488A (zh) | 2018-08-27 | 2018-08-27 | 一种葛粉糕点及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN109247488A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110122645A (zh) * | 2019-05-31 | 2019-08-16 | 仲恺农业工程学院 | 一种低糖陈皮蓝莓果糕及其制备方法 |
CN110839846A (zh) * | 2019-12-05 | 2020-02-28 | 江西共青江中食疗科技有限公司 | 一种葛根糕点及其制备方法 |
CN111034964A (zh) * | 2019-12-05 | 2020-04-21 | 江西共青江中食疗科技有限公司 | 一种可调理五脏的糕点及其制备方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1323538A (zh) * | 2001-06-22 | 2001-11-28 | 韶关学院 | 杜仲糕 |
CN102771714A (zh) * | 2012-07-19 | 2012-11-14 | 东莞市圣心食品有限公司 | 一种抗硬化云片糕及其制作方法 |
CN103535663A (zh) * | 2013-09-26 | 2014-01-29 | 安徽源牌实业(集团)有限责任公司 | 一种清热健胃糕点及其制作方法 |
CN105053908A (zh) * | 2015-08-05 | 2015-11-18 | 江新祥 | 一种葛根糕的加工方法 |
CN106551073A (zh) * | 2015-09-30 | 2017-04-05 | 天长市高新技术创业服务中心 | 一种椰汁花生葛粉软糖的制作方法 |
CN108244635A (zh) * | 2018-03-11 | 2018-07-06 | 林银燕 | 一种保健芡实糕点 |
-
2018
- 2018-08-27 CN CN201810981239.XA patent/CN109247488A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1323538A (zh) * | 2001-06-22 | 2001-11-28 | 韶关学院 | 杜仲糕 |
CN102771714A (zh) * | 2012-07-19 | 2012-11-14 | 东莞市圣心食品有限公司 | 一种抗硬化云片糕及其制作方法 |
CN103535663A (zh) * | 2013-09-26 | 2014-01-29 | 安徽源牌实业(集团)有限责任公司 | 一种清热健胃糕点及其制作方法 |
CN105053908A (zh) * | 2015-08-05 | 2015-11-18 | 江新祥 | 一种葛根糕的加工方法 |
CN106551073A (zh) * | 2015-09-30 | 2017-04-05 | 天长市高新技术创业服务中心 | 一种椰汁花生葛粉软糖的制作方法 |
CN108244635A (zh) * | 2018-03-11 | 2018-07-06 | 林银燕 | 一种保健芡实糕点 |
Non-Patent Citations (2)
Title |
---|
刘钟栋: "《食品添加剂在粮油制品中的应用》", 31 August 2001, 中国轻工业出版社 * |
黄玉军,等: "《烹饪原料知识》", 31 October 2004, 旅游教育出版社 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110122645A (zh) * | 2019-05-31 | 2019-08-16 | 仲恺农业工程学院 | 一种低糖陈皮蓝莓果糕及其制备方法 |
CN110839846A (zh) * | 2019-12-05 | 2020-02-28 | 江西共青江中食疗科技有限公司 | 一种葛根糕点及其制备方法 |
CN111034964A (zh) * | 2019-12-05 | 2020-04-21 | 江西共青江中食疗科技有限公司 | 一种可调理五脏的糕点及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103564337B (zh) | 一种牛膝保健锅巴 | |
CN103493865B (zh) | 一种适合高血压人群食用的饼干及其制备方法 | |
CN107212228A (zh) | 一种藜麦营养组合物、藜麦制品 | |
CN103719675A (zh) | 一种果蔬保健面粉及其制备方法 | |
CN103960595A (zh) | 富含γ-氨基丁酸的发芽苦荞药膳复合粉及其制备工艺 | |
CN109247488A (zh) | 一种葛粉糕点及其制备方法 | |
CN111869827A (zh) | 一种甜瓣子及其制备方法 | |
CN103222532B (zh) | 菊苣大米酥心糖 | |
CN106212850A (zh) | 香甜芋艿营养保健脯的加工方法 | |
CN106333247A (zh) | 一种多色彩多口味的膨化食品的加工方法 | |
CN107197908A (zh) | 一种富钙魔芋香菇黑色饼干的工艺方法 | |
CN107173793A (zh) | 一种桃胶银耳养生粥及其制备方法 | |
CN106307252A (zh) | 一种速调即食紫薯羹及其制备方法 | |
CN109181950A (zh) | 一种藜香型藜麦酒的制备方法 | |
KR100815198B1 (ko) | 순무 탁주 및 그 제조방법 | |
CN107594546A (zh) | 一种轻姿养体的营养食品制备方法 | |
CN105815368A (zh) | 一种速食甘薯饼及其制备方法 | |
CN105360915A (zh) | 一种适用于糖尿病肾病患者的低蛋白高粱窝头及其制备方法 | |
CN105380114A (zh) | 一种辣木黄豆丝及其制作工艺 | |
CN106616755A (zh) | 一种栗子糕点的制备方法 | |
CN104839571A (zh) | 一种膨化活性黑米营养片及其加工方法 | |
CN109527487A (zh) | 一种龙眼果酱及制备方法 | |
CN104472839A (zh) | 一种风味莲藕雪花糖的加工方法 | |
CN109156709A (zh) | 一种苋菜面粉及其制备方法 | |
CN102972803A (zh) | 一种葛根蛋卷以及制作方法 |
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 |