CN109259094A - 一种低糖低脂红豆沙 - Google Patents
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Abstract
本发明主要涉及食品加工技术领域，公开了一种低糖低脂红豆沙，由以下原料制成：红豆75~80、黑米12~14、桂花粗提物4~6、低聚半乳糖7~9、安琪酵母0.5~0.7、聚赖氨酸0.016~0.018；本发明提供的低糖低脂红豆沙，低糖低脂，香味浓郁，沙质软糯，色泽浅红，后味香甜，天然健康；将红豆除杂后加水进行浸泡，利于红豆表皮的膨胀的脱离，便于红豆表皮的去除，使红豆沙口感细腻；红豆沙研磨后进行高温蒸制，然后去除漂浮的红豆表皮，促进表皮中的营养和色泽成分渗出，加快红豆熟化，提高豆沙的沙质口感，丰富豆沙的营养和色泽。
Description
技术领域
本发明主要涉及食品加工技术领域，尤其涉及一种低糖低脂红豆沙。
背景技术
红豆沙是以红豆为原料制备而成，用途广泛，可作为包子、月饼、南瓜饼、粽子等食品的馅料，但是目前市场上销售的红豆沙经过加工后高糖高脂，加入多种添加剂，口感油腻，失去了红豆的色泽、香味和沙质口感，色泽为黑红色，后味稍有苦味，并且加入的添加剂对人体健康产生的很大的危害。传统红豆沙的制备过程中都要加入油脂、淀粉及琼脂进行炒制，使红豆沙易于包装和成型，但是会明显增加脂肪含量，有的红豆沙脂肪含量竟然高达10%以上，对身体健康产生很大的危害，同时也会导致红豆沙的口感变差。
发明内容
为了弥补已有技术的缺陷，本发明的目的是提供一种低糖低脂红豆沙。
一种低糖低脂红豆沙，由以下重量份的原料制成：红豆75~80、黑米12~14、桂花粗提物4~6、低聚半乳糖7~9、安琪酵母0.5~0.7、聚赖氨酸0.016~0.018。
所述的桂花粗提物，将桂花洗净，粉碎，向桂花中加入桂花重量40~60倍量的体积分数为73~77%的酒精溶液，于36~38℃、30~32kHz超声20~30min，过滤除渣，向滤渣中加入滤渣重量70~80倍量的水，煮沸后，煎煮至体积为原来的1/10，合并所有滤液和滤渣，浓缩至含水量为8~10%，促进桂花中香味和营养成分的释放，使红豆沙香味和谐，得桂花粗提物。
一种低糖低脂红豆沙的制备方法，包括以下步骤：
（1）去除红豆中的杂质，将红豆置于清水中浸泡30~40min，料液比为1:4~5，利于红豆表皮的膨胀的脱离，便于红豆表皮的去除，使红豆沙口感细腻，得浸泡红豆；
（2）将浸泡红豆研磨至40~80目，于121℃蒸制40~50min，降温至60~80℃时去除表面漂浮的红豆表皮，促进表皮中的营养和色泽成分渗出，加快红豆熟化，提高豆沙的沙质口感，丰富豆沙的营养和色泽，得一次蒸制料；
（3）将黑米淘洗后加入一次蒸制料中，混合均匀，于121℃蒸制30~40min，降至100℃继续保温蒸制20~30min，增加豆沙的香味和色泽，均衡豆沙的营养成分，自然降温至40~50℃，得二次蒸制料；
（4）将安琪酵母加入二次蒸制料，搅拌均匀，置于25~27℃恒温发酵10~12h，增加红豆沙的香味，利于消化吸收，口感沙质细腻，得发酵料；
（5）将发酵料加热至80~90℃，使发酵恰到好处，避免过度发酵产生酒精味，加入桂花粗提物、低聚半乳糖和聚赖氨酸，增加红豆沙的营养和风味，抑制杂菌生长，延长红豆沙的货架期，保温研磨后冷冻干燥至含水量为16~18%，得低糖低脂红豆沙。
所述步骤（5）的冷冻干燥，冷冻温度为-43~-45℃。
本发明的优点是：本发明提供的低糖低脂红豆沙，低糖低脂，香味浓郁，沙质软糯，色泽浅红，后味香甜，天然健康；将红豆除杂后加水进行浸泡，利于红豆表皮的膨胀的脱离，便于红豆表皮的去除，使红豆沙口感细腻；红豆沙研磨后进行高温蒸制，然后去除漂浮的红豆表皮，促进表皮中的营养和色泽成分渗出，加快红豆熟化，提高豆沙的沙质口感，丰富豆沙的营养和色泽；再加入黑米进行蒸制，增加豆沙的香味和色泽，均衡豆沙的营养成分；降温后加入安琪酵母进行发酵，增加红豆沙的香味，利于消化吸收，口感沙质细腻；发酵后进行加热，使发酵恰到好处，避免过度发酵产生酒精味，并加入剩下的桂花粗提物、低聚半乳糖和聚赖氨酸，增加红豆沙的营养和风味，抑制杂菌生长，延长红豆沙的货架期；桂花粗提物是将桂花粉碎后经过酒精提取和水提取，并将所有滤液和滤渣合并，进行浓缩，促进桂花中香味和营养成分的释放，使红豆沙香味和谐。
具体实施方式
下面用具体实施例说明本发明。
实施例1
一种低糖低脂红豆沙，由以下重量份的原料制成：红豆75、黑米12、桂花粗提物4、低聚半乳糖7、安琪酵母0.5、聚赖氨酸0.016。
所述的桂花粗提物，将桂花洗净，粉碎，向桂花中加入桂花重量40倍量的体积分数为73%的酒精溶液，于36℃、30kHz超声20min，过滤除渣，向滤渣中加入滤渣重量70倍量的水，煮沸后，煎煮至体积为原来的1/10，合并所有滤液和滤渣，浓缩至含水量为8~10%，促进桂花中香味和营养成分的释放，使红豆沙香味和谐，得桂花粗提物。
一种低糖低脂红豆沙的制备方法，包括以下步骤：
（1）去除红豆中的杂质，将红豆置于清水中浸泡30min，料液比为1:4，利于红豆表皮的膨胀的脱离，便于红豆表皮的去除，使红豆沙口感细腻，得浸泡红豆；
（2）将浸泡红豆研磨至40目，于121℃蒸制40min，降温至60℃时去除表面漂浮的红豆表皮，促进表皮中的营养和色泽成分渗出，加快红豆熟化，提高豆沙的沙质口感，丰富豆沙的营养和色泽，得一次蒸制料；
（3）将黑米淘洗后加入一次蒸制料中，混合均匀，于121℃蒸制30min，降至100℃继续保温蒸制20min，增加豆沙的香味和色泽，均衡豆沙的营养成分，自然降温至40~50℃，得二次蒸制料；
（4）将安琪酵母加入二次蒸制料，搅拌均匀，置于25℃恒温发酵10h，增加红豆沙的香味，利于消化吸收，口感沙质细腻，得发酵料；
（5）将发酵料加热至80℃，使发酵恰到好处，避免过度发酵产生酒精味，加入桂花粗提物、低聚半乳糖和聚赖氨酸，增加红豆沙的营养和风味，抑制杂菌生长，延长红豆沙的货架期，保温研磨后冷冻干燥至含水量为16~18%，冷冻温度为-43℃，得低糖低脂红豆沙。
实施例2
一种低糖低脂红豆沙，由以下重量份的原料制成：红豆78、黑米13、桂花粗提物5、低聚半乳糖8、安琪酵母0.6、聚赖氨酸0.017。
所述的桂花粗提物，将桂花洗净，粉碎，向桂花中加入桂花重量50倍量的体积分数为75%的酒精溶液，于37℃、31kHz超声25min，过滤除渣，向滤渣中加入滤渣重量75倍量的水，煮沸后，煎煮至体积为原来的1/10，合并所有滤液和滤渣，浓缩至含水量为8~10%，促进桂花中香味和营养成分的释放，使红豆沙香味和谐，得桂花粗提物。
一种低糖低脂红豆沙的制备方法，包括以下步骤：
（1）去除红豆中的杂质，将红豆置于清水中浸泡35min，料液比为1:4.5，利于红豆表皮的膨胀的脱离，便于红豆表皮的去除，使红豆沙口感细腻，得浸泡红豆；
（2）将浸泡红豆研磨至60目，于121℃蒸制45min，降温至70℃时去除表面漂浮的红豆表皮，促进表皮中的营养和色泽成分渗出，加快红豆熟化，提高豆沙的沙质口感，丰富豆沙的营养和色泽，得一次蒸制料；
（3）将黑米淘洗后加入一次蒸制料中，混合均匀，于121℃蒸制35min，降至100℃继续保温蒸制25min，增加豆沙的香味和色泽，均衡豆沙的营养成分，自然降温至45℃，得二次蒸制料；
（4）将安琪酵母加入二次蒸制料，搅拌均匀，置于26℃恒温发酵11h，增加红豆沙的香味，利于消化吸收，口感沙质细腻，得发酵料；
（5）将发酵料加热至85℃，使发酵恰到好处，避免过度发酵产生酒精味，加入桂花粗提物、低聚半乳糖和聚赖氨酸，增加红豆沙的营养和风味，抑制杂菌生长，延长红豆沙的货架期，保温研磨后冷冻干燥至含水量为16~18%，冷冻温度为-44℃，得低糖低脂红豆沙。
实施例3
一种低糖低脂红豆沙，由以下重量份的原料制成：红豆80、黑米14、桂花粗提物6、低聚半乳糖9、安琪酵母0.7、聚赖氨酸0.018。
所述的桂花粗提物，将桂花洗净，粉碎，向桂花中加入桂花重量60倍量的体积分数为77%的酒精溶液，于38℃、32kHz超声30min，过滤除渣，向滤渣中加入滤渣重量80倍量的水，煮沸后，煎煮至体积为原来的1/10，合并所有滤液和滤渣，浓缩至含水量为8~10%，促进桂花中香味和营养成分的释放，使红豆沙香味和谐，得桂花粗提物。
一种低糖低脂红豆沙的制备方法，包括以下步骤：
（1）去除红豆中的杂质，将红豆置于清水中浸泡40min，料液比为1:5，利于红豆表皮的膨胀的脱离，便于红豆表皮的去除，使红豆沙口感细腻，得浸泡红豆；
（2）将浸泡红豆研磨至80目，于121℃蒸制50min，降温至80℃时去除表面漂浮的红豆表皮，促进表皮中的营养和色泽成分渗出，加快红豆熟化，提高豆沙的沙质口感，丰富豆沙的营养和色泽，得一次蒸制料；
（3）将黑米淘洗后加入一次蒸制料中，混合均匀，于121℃蒸制40min，降至100℃继续保温蒸制30min，增加豆沙的香味和色泽，均衡豆沙的营养成分，自然降温至40~50℃，得二次蒸制料；
（4）将安琪酵母加入二次蒸制料，搅拌均匀，置于27℃恒温发酵12h，增加红豆沙的香味，利于消化吸收，口感沙质细腻，得发酵料；
（5）将发酵料加热至90℃，使发酵恰到好处，避免过度发酵产生酒精味，加入桂花粗提物、低聚半乳糖和聚赖氨酸，增加红豆沙的营养和风味，抑制杂菌生长，延长红豆沙的货架期，保温研磨后冷冻干燥至含水量为16~18%，冷冻温度为-45℃，得低糖低脂红豆沙。
对比例1
去除黑米，其余制备和使用方法，同实施例1。
对比例2
将桂花粗提物改为桂花，其余制备和使用方法，同实施例1。
对比例3
去除安琪酵母，其余制备和使用方法，同实施例1。
对比例4
将聚赖氨酸改为苯甲酸钠，其余制备和使用方法，同实施例1。
对比例5
去除步骤（5）中的加热，其余制备和使用方法，同实施例1。
对比例6
步骤（5）中的冷冻干燥改为炒制干燥，其余制备和使用方法，同实施例1。
对比例7
现有市广州酒家红豆沙馅料。
实施例和对比例红豆沙的营养和风味：
分别选择实施例和对比例的红豆沙各5kg，分别检测实施例和对比例中红豆沙的主要营养成分，并请20位专业人员对各组的红豆沙进行感官评定，实施例和对比例红豆沙的营养和风味见表1。
表1：实施例和对比例红豆沙的营养和风味
从表1的结果表明，实施例的低糖低脂红豆沙，蛋白质含量明显较对比例高，脂肪含量低，碳水化合物含量低，沙质细腻，清香浓郁，口感淡甜，说明本发明提供的低糖低脂红豆沙具有很好的营养和风味。
Claims (4)
1.一种低糖低脂红豆沙，其特征在于，由以下重量份的原料制成：红豆75~80、黑米12~14、桂花粗提物4~6、低聚半乳糖7~9、安琪酵母0.5~0.7、聚赖氨酸0.016~0.018。
2.根据权利要求1所述低糖低脂红豆沙，其特征在于，所述的桂花粗提物，将桂花洗净，粉碎，向桂花中加入桂花重量40~60倍量的体积分数为73~77%的酒精溶液，于36~38℃、30~32kHz超声20~30min，过滤除渣，向滤渣中加入滤渣重量70~80倍量的水，煮沸后，煎煮至体积为原来的1/10，合并所有滤液和滤渣，浓缩至含水量为8~10%，得桂花粗提物。
3.一种权利要求1所述低糖低脂红豆沙的制备方法，其特征在于，包括以下步骤：
（1）去除红豆中的杂质，将红豆置于清水中浸泡30~40min，料液比为1:4~5，得浸泡红豆；
（2）将浸泡红豆研磨至40~80目，于121℃蒸制40~50min，降温至60~80℃时去除表面漂浮的红豆表皮，得一次蒸制料；
（3）将黑米淘洗后加入一次蒸制料中，混合均匀，于121℃蒸制30~40min，降至100℃继续保温蒸制20~30min，自然降温至40~50℃，得二次蒸制料；
（4）将安琪酵母加入二次蒸制料，搅拌均匀，置于25~27℃恒温发酵10~12h，得发酵料；
（5）将发酵料加热至80~90℃，加入桂花粗提物、低聚半乳糖和聚赖氨酸，保温研磨后冷冻干燥至含水量为16~18%，得低糖低脂红豆沙。
4.根据权利要求3所述低糖低脂红豆沙的制备方法，其特征在于，所述步骤（5）的冷冻干燥，冷冻温度为-43~-45℃。
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