CN110236098A - 营养灵芝多糖发糕及其制备方法 - Google Patents
营养灵芝多糖发糕及其制备方法 Download PDFInfo
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- CN110236098A CN110236098A CN201910587115.8A CN201910587115A CN110236098A CN 110236098 A CN110236098 A CN 110236098A CN 201910587115 A CN201910587115 A CN 201910587115A CN 110236098 A CN110236098 A CN 110236098A
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- ganoderma lucidum
- lucidum polysaccharide
- nutrition
- steamed sponge
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种营养灵芝多糖发糕，包括以下重量份原料：全麦面粉、小米粉、黑米粉、南瓜、藜麦粉、鸡蛋、牛奶、灵芝多糖、松子仁、核桃仁、花生仁、酵母粉、无铝泡打粉、食盐。还公开了一种营养灵芝多糖发糕的制备方法：步骤一、南瓜切片，蒸熟，捣碎成南瓜泥，山楂去核，切成条状，核桃仁和花生仁切碎；步骤二、将全麦面粉、小米粉、黑米粉、南瓜泥、藜麦粉、鸡蛋、灵芝多糖、松子仁、核桃仁、花生仁混匀，加入酵母粉、无铝泡打粉、食盐、牛奶，搅拌均匀，盖上保鲜膜，发酵得面坯；步骤三、在容器底部涂抹橄榄油，倒入面坯，蒸熟即可，制备方法简单易行。本发明的营养灵芝多糖发糕具有营养全面，口感独特，滋味丰富的有益效果。
Description
技术领域
本发明涉及发糕领域。更具体地说，本发明涉及一种营养灵芝多糖发糕及其制备方法。
背景技术
灵芝多糖有多方面的药理活性，能提高机体免疫力，加速血液微循环，提高血液供氧能力，降低机体静止状态下的无效耗氧量，消除体内自由基，提高机体细胞膜的封闭度，抗放射，提高肝脏、骨髓、血液合成DNA，RNA，蛋白质的能力，延长寿命等。灵芝的多种药理活性大多和灵芝多糖有关。
藜麦是全谷全营养完全蛋白碱性食物，品质与奶粉及肉类相当，富含多种氨基酸，其中有人体必需的全部9种必需氨基酸，比例适当且易于吸收，尤其富含植物中缺乏的赖氨酸，钙、镁、磷、钾、铁、锌、硒、锰、铜等矿物质营养含量高，富含不饱和脂肪酸、类黄酮、B族维生素和E族维生素、胆碱、甜菜碱、叶酸、α-亚麻酸、β-葡聚糖等多种有益化合物。由于其具有独特的营养价值，联合国粮农组织认为藜麦是一种单体植物即可基本满足人体基本营养需求的食物，正式推荐藜麦为最适宜人类的全营养食品。藜麦还被国际营养学家们称为丢失的远古“营养黄金”、“超级谷物”、“未来食品”，还被素食爱好者奉为“素食之王”备受爱戴，是未来最具潜力的农作物之一。藜麦符合人类对食品安全、健康、营养、天然的需求，2005年后，已经成为国际上交口称誉的时尚健康食品，适用于孕妇、儿童、老年人等各类人群食用。
发糕，又叫发酵蒸糕，为蒸制食品，具有蜂窝状结构、口感松软、有发酵产生的特殊风味，易被人体消化吸收。但传统发糕营养单调，口味也单调，营养质量相对较低。因此提供一种营养价值高、营养全面、健康的营养发糕是值得本领域技术人员思量的。
发明内容
本发明的一个目的是解决至少上述问题，并提供至少后面将说明的优点。
本发明还有一个目的是提供一种营养灵芝多糖发糕和一种营养灵芝多糖发糕的制备方法，营养灵芝多糖发糕具有营养全面，口感独特，滋味丰富，制备方法简单易行。
为了实现根据本发明的这些目的和其它优点，提供了一种营养灵芝多糖发糕，包括以下重量份原料：全麦面粉300～350份、小米粉100～120份、黑米粉100～120份、南瓜80～100份、藜麦粉80～100份、鸡蛋120～150份、牛奶200～250份、灵芝多糖18～30份、松子仁15～20份、核桃仁18～20份、花生仁20～25份、酵母粉4～6份、无铝泡打粉5～6份、食盐2～4份。
优选的是，还包括山楂25～30份、蔓越莓12～15份。
优选的是，包括以下步骤：
步骤一、原料准备：南瓜切片，蒸熟，捣碎成南瓜泥，山楂去核，切成条状，核桃仁和花生仁切碎；
步骤二、将全麦面粉、小米粉、黑米粉、南瓜泥、藜麦粉、鸡蛋、灵芝多糖、山楂、松子仁、核桃仁、花生仁、蔓越莓混匀，加入酵母粉、无铝泡打粉、食盐、牛奶，搅拌均匀，盖上保鲜膜，发酵得面坯；
步骤三、在容器底部涂抹橄榄油，倒入面坯，蒸熟，即得营养灵芝多糖发糕。
优选的是，还包括步骤三中涂抹橄榄油后，倒入面坯之前，撒入黑芝麻。
优选的是，还包括将步骤三中得到的营养灵芝多糖发糕表面涂抹蜂蜜，并撒上熟黄豆粉。
优选的是，对灵芝多糖进行防降解处理，具体方法为：将灵芝多糖与番茄红素、六偏磷酸钠、柠檬酸钠、食盐、葡萄糖酸钙、水按质量比为10:0.5:0.2:0.4:0.5:0.8:20混合，于350rpm的搅拌速度下搅拌35min，然后速冻成冰晶，再冷冻干燥。
优选的是，步骤二中加入酵母粉、无铝泡打粉、食盐、牛奶时，同时加入重量份为15份的β-环糊精和0.8份的α-淀粉酶，在搅拌均匀，盖上保鲜膜后，于35℃条件下发酵2～3h。
优选的是，将营养灵芝多糖发糕切块后，采用紫外线杀菌，并充氮包装。
本发明至少包括以下有益效果：
第一、营养灵芝多糖发糕表面光滑，内部孔洞均匀，蓬松，坚果分布均匀，颜色均匀一致，色泽诱人，香气适宜，有柔和的发酵味，口感松软，不黏，具有坚果颗粒感。
第二、β-环糊精和α-淀粉酶相配合，并且于较高的温度35℃发酵，可以延长发糕的保质期，还可以减缓淀粉脱水而硬化的速度，使发糕保持原有形态。
第三、采用防降解处理，即将灵芝多糖与番茄红素、六偏磷酸钠、柠檬酸钠、食盐、葡萄糖酸钙、水按一定比例混合，搅拌均匀后，速冻成冰晶，再冷冻干燥，可以保护灵芝多糖，以减缓其在高温下水解成单糖，提高灵芝多糖的保留率。
本发明的其它优点、目标和特征将部分通过下面的说明体现，部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
具体实施方式
下面结合实施例对本发明做进一步的详细说明，以令本领域技术人员参照说明书文字能够据以实施。
需要说明的是，下述实施方案中所述实验方法，如无特殊说明，均为常规方法，所述试剂和材料，如无特殊说明，均可从商业途径获得。
<实施例1>
营养灵芝多糖发糕，包括以下重量份原料：全麦面粉300份、小米粉100份、黑米粉100份、南瓜80份、藜麦粉80份、鸡蛋120份、牛奶200份、灵芝多糖18份、松子仁15份、核桃仁18份、花生仁20份、酵母粉4份、无铝泡打粉5份、食盐2份。
制备方法：
步骤一、原料准备：南瓜切片，蒸熟，捣碎成南瓜泥，山楂去核，切成条状，核桃仁和花生仁切碎；
步骤二、将全麦面粉、小米粉、黑米粉、南瓜泥、藜麦粉、鸡蛋、灵芝多糖、松子仁、核桃仁、花生仁混匀，加入酵母粉、无铝泡打粉、食盐、牛奶，搅拌均匀，盖上保鲜膜，于28℃条件下发酵2h得面坯；
步骤三、在容器底部涂抹橄榄油，撒入黑芝麻，倒入面坯，蒸熟，即得营养灵芝多糖发糕，在营养灵芝多糖发糕表面涂抹蜂蜜，并撒上熟黄豆粉。
将营养灵芝多糖发糕切块后，采用紫外线杀菌，并充氮包装。
<实施例2>
营养灵芝多糖发糕，包括以下重量份原料：全麦面粉350份、小米粉120份、黑米粉120份、南瓜100份、藜麦粉100份、鸡蛋150份、牛奶250份、灵芝多糖30份、松子仁20份、核桃仁20份、花生仁25份、酵母粉6份、无铝泡打粉6份、食盐4份。
制备方法：
步骤一、原料准备：南瓜切片，蒸熟，捣碎成南瓜泥，山楂去核，切成条状，核桃仁和花生仁切碎；
步骤二、将全麦面粉、小米粉、黑米粉、南瓜泥、藜麦粉、鸡蛋、灵芝多糖、松子仁、核桃仁、花生仁混匀，加入酵母粉、无铝泡打粉、食盐、牛奶，搅拌均匀，盖上保鲜膜，于32℃条件下发酵3h得面坯；
步骤三、在容器底部涂抹橄榄油，撒入黑芝麻，倒入面坯，蒸熟，即得营养灵芝多糖发糕，在营养灵芝多糖发糕表面涂抹蜂蜜，并撒上熟黄豆粉。
将营养灵芝多糖发糕切块后，采用紫外线杀菌，并充氮包装。
<实施例3>
营养灵芝多糖发糕，包括以下重量份原料：全麦面粉325份、小米粉110份、黑米粉110份、南瓜90份、藜麦粉90份、鸡蛋135份、牛奶225份、灵芝多糖24份、松子仁17.5份、核桃仁19份、花生仁22.5份、酵母粉5份、无铝泡打粉5.5份、食盐3份。
制备方法：
步骤一、原料准备：南瓜切片，蒸熟，捣碎成南瓜泥，山楂去核，切成条状，核桃仁和花生仁切碎；
步骤二、将全麦面粉、小米粉、黑米粉、南瓜泥、藜麦粉、鸡蛋、灵芝多糖、松子仁、核桃仁、花生仁混匀，加入酵母粉、无铝泡打粉、食盐、牛奶，搅拌均匀，盖上保鲜膜，于30℃条件下发酵2.5h得面坯；
步骤三、在容器底部涂抹橄榄油，撒入黑芝麻，倒入面坯，蒸熟，即得营养灵芝多糖发糕，在营养灵芝多糖发糕表面涂抹蜂蜜，并撒上熟黄豆粉。
将营养灵芝多糖发糕切块后，采用紫外线杀菌，并充氮包装。
<实施例4>
营养灵芝多糖发糕，包括以下重量份原料：全麦面粉300份、小米粉100份、黑米粉100份、南瓜80份、藜麦粉80份、鸡蛋120份、牛奶200份、灵芝多糖18份、松子仁15份、核桃仁18份、花生仁20份、酵母粉4份、无铝泡打粉5份、食盐2份，山楂25份、蔓越莓12份。
制备方法：
步骤一、原料准备：南瓜切片，蒸熟，捣碎成南瓜泥，山楂去核，切成条状，核桃仁和花生仁切碎；
步骤二、将全麦面粉、小米粉、黑米粉、南瓜泥、藜麦粉、鸡蛋、灵芝多糖、山楂、松子仁、核桃仁、花生仁、蔓越莓混匀，加入酵母粉、无铝泡打粉、食盐、牛奶，搅拌均匀，盖上保鲜膜，于28℃条件下发酵2h得面坯；
步骤三、在容器底部涂抹橄榄油，撒入黑芝麻，倒入面坯，蒸熟，即得营养灵芝多糖发糕，在营养灵芝多糖发糕表面涂抹蜂蜜，并撒上熟黄豆粉。
将营养灵芝多糖发糕切块后，采用紫外线杀菌，并充氮包装。
<实施例5>
营养灵芝多糖发糕，包括以下重量份原料：全麦面粉350份、小米粉120份、黑米粉120份、南瓜100份、藜麦粉100份、鸡蛋150份、牛奶250份、灵芝多糖30份、松子仁20份、核桃仁20份、花生仁25份、酵母粉6份、无铝泡打粉6份、食盐4份，山楂30份、蔓越莓15份。
制备方法：
步骤一、原料准备：南瓜切片，蒸熟，捣碎成南瓜泥，山楂去核，切成条状，核桃仁和花生仁切碎；
步骤二、将全麦面粉、小米粉、黑米粉、南瓜泥、藜麦粉、鸡蛋、灵芝多糖、山楂、松子仁、核桃仁、花生仁、蔓越莓混匀，加入酵母粉、无铝泡打粉、食盐、牛奶，搅拌均匀，盖上保鲜膜，于32℃条件下发酵3h得面坯；
步骤三、在容器底部涂抹橄榄油，撒入黑芝麻，倒入面坯，蒸熟，即得营养灵芝多糖发糕，在营养灵芝多糖发糕表面涂抹蜂蜜，并撒上熟黄豆粉。
将营养灵芝多糖发糕切块后，采用紫外线杀菌，并充氮包装。
<实施例6>
营养灵芝多糖发糕，包括以下重量份原料：全麦面粉325份、小米粉110份、黑米粉110份、南瓜90份、藜麦粉90份、鸡蛋135份、牛奶225份、灵芝多糖24份、松子仁17.5份、核桃仁19份、花生仁22.5份、酵母粉5份、无铝泡打粉5.5份、食盐3份，山楂27.5份、蔓越莓13.5份。
制备方法：
步骤一、原料准备：南瓜切片，蒸熟，捣碎成南瓜泥，山楂去核，切成条状，核桃仁和花生仁切碎；
步骤二、将全麦面粉、小米粉、黑米粉、南瓜泥、藜麦粉、鸡蛋、灵芝多糖、山楂、松子仁、核桃仁、花生仁、蔓越莓混匀，加入酵母粉、无铝泡打粉、食盐、牛奶，搅拌均匀，盖上保鲜膜，于30℃条件下发酵2.5h得面坯；
步骤三、在容器底部涂抹橄榄油，撒入黑芝麻，倒入面坯，蒸熟，即得营养灵芝多糖发糕，在营养灵芝多糖发糕表面涂抹蜂蜜，并撒上熟黄豆粉。
将营养灵芝多糖发糕切块后，采用紫外线杀菌，并充氮包装。
<实施例7>
制备方法同实施例6，其中，不同的是，对灵芝多糖进行防降解处理，具体方法为：将灵芝多糖与番茄红素、六偏磷酸钠、柠檬酸钠、食盐、葡萄糖酸钙、水按质量比为10:0.5:0.2:0.4:0.5:0.8:20混合，于350rpm的搅拌速度下搅拌35min，然后速冻成冰晶，再冷冻干燥。
<实施例8>
制备方法同实施例6，其中，不同的是，步骤二中加入酵母粉、无铝泡打粉、食盐、牛奶时，同时加入重量份为15份的β-环糊精和0.8份的α-淀粉酶，在搅拌均匀，盖上保鲜膜后，于35℃条件下发酵3h。
<营养灵芝多糖发糕评价试验>
1、检测实施例1～8的营养灵芝多糖发糕的理化指标和微生物指标，结果为：
酸价(以脂肪计)(KOH)/(mg/g)≤5；
过氧化值(以脂肪计)/(g/100g)≤0.25；
菌落总数/CFU/g)≤104；
大肠菌群/CFU/g)≤10；
霉菌CFU/g)≤150；
均符合国家标准。
2、感官评价
对实施例1～8的营养灵芝多糖发糕进行感官评价，结果如下表所示：
表1
由上表可知，实施例1～8的营养灵芝多糖发糕感官评价均很好，实施例4～8的营养灵芝多糖发糕还具有蔓越莓、山楂的酸甜感，滋味更丰富。
3、保质期评价
对实施例3、6、8的营养灵芝多糖发糕进行保质期检测试验，结果如下表所示：
表2
| 组别 | 菌落总数超标时间d | 发糕表面硬化时间d | 发糕厚度缩小至原厚度4/5时间 |
| 实施例3 | 4 | 3 | 2 |
| 实施例6 | 3 | 3 | 2 |
| 实施例8 | 7 | 6 | 5 |
由上表可知，实施例8的方法制备的营养灵芝多糖发糕的保质期显著长于实施例3和实施例6的，且发糕表面保持松软的状态的天数也长于实施例3和实施例6，发糕保持原有蓬松结构的天数也长于实施例3和实施例6，说明β-环糊精和α-淀粉酶相配合，并且于较高的温度35℃发酵，可以延长发糕的保质期，还可以减缓淀粉脱水而硬化的速度，使发糕保持原有形态。
4、灵芝多糖降解评价
将灵芝多糖与番茄红素、六偏磷酸钠、柠檬酸钠、食盐、葡萄糖酸钙、水按质量比为10:0.5:0.2:0.4:0.5:0.8:20混合，于350rpm的搅拌速度下搅拌35min，然后速冻成冰晶，再冷冻干燥，得到灵芝多糖的改进品。
取灵芝多糖和改进品一同置于120℃烘箱内烘烤40min，冷却后，取灵芝多糖和含有等量的灵芝多糖的改进品，溶解于水中，样品与水的质量比为1:5，分别检测两个样品的单糖和总糖含量，由总糖含量与单糖含量的差值即为经高温烘烤后样品中未分解的灵芝多糖含量，计算灵芝多糖的保留率，保留率为检测后的灵芝多糖含量与样品中原有的样品中灵芝多糖含量的比值，结果如下表所示：
表3
| 组别 | 保留率％ |
| 灵芝多糖 | 28.4 |
| 改进品 | 43.7 |
由上表可知，采用防降解处理，即将灵芝多糖与番茄红素、六偏磷酸钠、柠檬酸钠、食盐、葡萄糖酸钙、水按一定比例混合，搅拌均匀后，速冻成冰晶，再冷冻干燥，可以保护灵芝多糖，以减缓其在高温下水解成单糖，提高灵芝多糖的保留率，如果灵芝多糖水解为单糖，则会失去其原本的生物活性，失去相应的功能。
尽管本发明的实施方案已公开如上，但其并不仅仅限于说明书和实施方式中所列运用，它完全可以被适用于各种适合本发明的领域，对于熟悉本领域的人员而言，可容易地实现另外的修改，因此在不背离权利要求及等同范围所限定的一般概念下，本发明并不限于特定的细节和这里示出与描述的实施例。
Claims (8)
1.营养灵芝多糖发糕，其特征在于，包括以下重量份原料：全麦面粉300～350份、小米粉100～120份、黑米粉100～120份、南瓜80～100份、藜麦粉80～100份、鸡蛋120～150份、牛奶200～250份、灵芝多糖18～30份、松子仁15～20份、核桃仁18～20份、花生仁20～25份、酵母粉4～6份、无铝泡打粉5～6份、食盐2～4份。
2.如权利要求1所述的营养灵芝多糖发糕，其特征在于，还包括山楂25～30份、蔓越莓12～15份。
3.如权利要求2所述的营养灵芝多糖发糕的制备方法，其特征在于，包括以下步骤：
步骤一、原料准备：南瓜切片，蒸熟，捣碎成南瓜泥，山楂去核，切成条状，核桃仁和花生仁切碎；
步骤二、将全麦面粉、小米粉、黑米粉、南瓜泥、藜麦粉、鸡蛋、灵芝多糖、山楂、松子仁、核桃仁、花生仁、蔓越莓混匀，加入酵母粉、无铝泡打粉、食盐、牛奶，搅拌均匀，盖上保鲜膜，发酵得面坯；
步骤三、在容器底部涂抹橄榄油，倒入面坯，蒸熟，即得营养灵芝多糖发糕。
4.如权利要求3所述的营养灵芝多糖发糕的制备方法，其特征在于，还包括步骤三中涂抹橄榄油后，倒入面坯之前，撒入黑芝麻。
5.如权利要求3所述的营养灵芝多糖发糕的制备方法，其特征在于，还包括将步骤三中得到的营养灵芝多糖发糕表面涂抹蜂蜜，并撒上熟黄豆粉。
6.如权利要求3所述的营养灵芝多糖发糕的制备方法，其特征在于，对灵芝多糖进行防降解处理，具体方法为：将灵芝多糖与番茄红素、六偏磷酸钠、柠檬酸钠、食盐、葡萄糖酸钙、水按质量比为10:0.5:0.2:0.4:0.5:0.8:20混合，于350rpm的搅拌速度下搅拌35min，然后速冻成冰晶，再冷冻干燥。
7.如权利要求3所述的营养灵芝多糖发糕的制备方法，其特征在于，步骤二中加入酵母粉、无铝泡打粉、食盐、牛奶时，同时加入重量份为15份的β-环糊精和0.8份的α-淀粉酶，在搅拌均匀，盖上保鲜膜后，于35℃条件下发酵2～3h。
8.如权利要求3所述的营养灵芝多糖发糕的制备方法，其特征在于，将营养灵芝多糖发糕切块后，采用紫外线杀菌，并充氮包装。
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