CN110384165A - 一种黑糖枸杞补血祛湿蛋挞的制备方法 - Google Patents
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Abstract
本发明涉及一种黑糖枸杞补血祛湿蛋挞的制备方法，属于食品加工技术领域。主要技术方案如下：主要有黑糖15‑20份、枸杞10‑15份；红枣1‑5份；泡打粉1‑3份；水40‑45份；面粉45‑55份制备而成。本发明制备得到一种营养全面、补血益气、美容养颜的黑糖枸杞补血祛湿蛋挞，一方面增加了黑糖和枸杞的食用途径，提高二者的的经济价值。另外，作为一种小包装休闲零食，本发明产品还具有提高免疫力和增强抗病能力的功效。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种黑糖枸杞补血祛湿蛋挞的制备方法。
背景技术
黑糖含有有丰富的糖份、钙、钾、铁、叶酸和其它矿物质，其中叶酸可加速皮肤细胞的代谢，为细胞提供能量和补充营养并促进细胞再生，因此有保持肌肤的健康的功效。黑糖中所含丰富的铁元素，是人体红细胞成熟过程中合成血红蛋白必不可少的原料，因此对身体有一定的补血功效。另外，黑糖中一些特殊的天然酸类和色素调节物质，可有效调节各种色素代谢过程，平衡皮肤内色素分泌数量和色素分布，减少局部色素的异常堆积，从而起到淡化黑色素，美白净化皮肤的作用。目前市场上以黑糖为主要原料的口味单一的黑糖饮品居多，且市场上并未出现以黑糖枸杞为主要原料的即食蛋挞，难以满足消费者的不同需求。
发明内容
针对上述食品加工形式单调、口味单一、营养元素不足等问题，本发明以黑糖为主，同时添加枸杞、红枣制成开袋即食的小甜点，营养物质摄入全面，满足消费者的需求，本发明提供一种黑糖枸杞补血祛湿蛋挞的制备方法。本发明的技术方案如下：
一种黑糖枸杞补血祛湿蛋挞的制备方法，步骤如下：
(1)将70-80℃的水40-45份倒入黑糖15-20份中，搅拌至黑糖全部融化成黑糖水，放置冷却；
(2)将红枣1-5份去核、枸杞10-15份放入液氮灌中冻干，取出后打碎成成粉末状；
(3)将泡打粉1-3份放入冷却的黑糖水中，搅拌均匀；
(4)将面粉40-55份分三次加入黑糖水，用打蛋器呈“Z”字形缓慢搅拌至无颗粒无气泡的粘稠面糊，再加入枸杞粉和红枣粉，并再次搅拌均匀；
(5)将蒸锅中的水烧至100℃后，将蛋挞壳置于蒸屉上，倒入面糊，蒸锅调制120℃，蒸30min左右；
(6)取出冷却后经紫外线照射灭菌、包装即得黑糖枸杞补血祛湿蛋挞。
进一步的，所述的黑糖16份、枸杞12份、红枣5份、泡打粉1份、水40份、面粉50份。
本发明主要原材料黑糖成褐紫色，除含有丰富的铁元素外，还含有钙、钾及叶酸和其它矿物质等营养元素。目前对黑糖功能性的研究显示：黑糖性温味甘，入脾，具有补中益气、缓中、化食，健脾暖胃功能。同时黑糖还是极佳的疗虚补品，能散瘀活血，利肠通便，缓肝明目，可起益气健胃、温补心肺作用。另外，女性常吃黑糖有益气养血的作用，可有效缓解贫血，经期疼痛难忍的症状。
本发明添加的枸杞为卫生部首批公布的“既是食品又是药品”品种之一,中医学上认为,枸杞性平味甘、入肝肾经,养肝滋肾、润肺。现代医学研究表明,枸杞具有降血压、降血脂、抗氧化、养肝明目、美容养颜等功效。此外,枸杞所含有的维生素、矿物质、蛋白质、活性多糖及氨基酸等营养成分十分丰富,是开发功能性食品的最佳原料之一。本品加入枸杞目的：补充蛋白质、维生素和多种矿物质以弥补黑糖中此类物质的不足，并增加枸杞多糖和枸杞色素，起到增强免疫力的作用。
本发明添加的红枣其维生素含量非常高，有“天然维生素丸”的美称。红枣性温、味甘，具益气补血、健脾和胃、袪风功效，对治疗过敏性紫癜、贫血、高血压、急慢性肝炎和肝硬化患者的血清转氨酶增高，以及预防输血反应等均有理想效果，另外含有三萜类化合物及环磷酸腺苷，有较强的抑癌、抗过敏作用。此外，由于红枣含有丰富的维生素C和环-磷酸腺苷，还是美白肌肤、祛斑养颜的佳品。本品中加入红枣具有改善口感同时具有美容养颜的双重作用。
本发明的有益效果如下：
首先本发明选用黑糖作为主要原材料，黑糖中含有的叶酸促进人体中血红蛋白的合成，加速人体血液的循环，促进机体对红枣中铁元素的吸收，可有效缓解缺铁性贫血。另外黑糖中的天然色素调节物质，通过控制各种色素的代谢，较好的平衡肌肤的色素分布，还具有净化和美白肌肤的作用。
其次，本发明的方法蒸制技术属于温和的一种技术，枸杞中的甜菜碱不会因为温度过高而分解，促进甜菜碱吸收更多的水分子，对肌肤有较好的保湿作用。另外，加热促进红枣多糖和枸杞多糖的吸收利用，二者合用，免疫能力提高的同时抗癌功效也得到进一步提升，此外红枣多糖和枸杞多糖还可通过减少紫外线的辐射并使体内有害自由基失去电子而大大增强肌肤自身的抗衰老能力。
综上所述，本发明将原材料合理配比，制备得到一种营养全面、补血益气、美容养颜的黑糖枸杞补血祛湿蛋挞，一方面增加了黑糖和枸杞的食用途径，提高二者的的经济价值。另外，作为一种小包装休闲零食，本产品更加具有提高免疫力和增强抗病能力的功效。
具体实施方式
下面结合具体实施例对本发明做进一步的说明，若无特殊说明，本发明所用原料及设备均为本领域的常规技术。
实施例1
(1)称取黑糖15份，枸杞10份，红枣1份，泡打粉1份，水40份，面粉40份，将红枣和枸杞两种原料进行清洗，并将二者放入液氮罐中进行冻干处理，取出后打碎成粉状；
(2)将70℃的水倒入称好的黑糖中，搅拌至黑糖全部融化，放置冷却至室温25℃；
(3)将泡打粉放入已经冷却的黑糖水中，搅拌均匀；
(4)将面粉分三次加入黑糖水，用打蛋器呈“Z”字形缓慢搅拌至无颗粒无气泡的粘稠面糊，再加入枸杞粉和红枣粉，并再一次搅拌均匀；
(5)将蒸锅中的水烧开后，将洗净、晾干的蛋挞壳置于蒸屉上，倒入面糊，蒸锅调制120摄氏度，蒸30min左右；
(6)将黑糖枸杞补血祛湿蛋挞取出后晾凉后经紫外线照射灭菌、包装的到成品。
实施例2
(1)称取黑糖16份，枸杞12份，红枣5份，泡打粉1份，水40份，面粉50份，将红枣和枸杞两种原料进行清洗，并将二者放入液氮罐中进行冻干处理，取出后打碎成粉状；
(2)将80℃的水倒入称好的黑糖中，搅拌至黑糖全部融化，放置冷却至室温；
(3)将泡打粉放入已经冷却的黑糖水中，搅拌均匀；
(4)将面粉分三次加入黑糖水，用打蛋器呈“Z”字形缓慢搅拌至无颗粒无气泡的粘稠面糊，再加入枸杞粉和红枣粉，并再一次搅拌均匀。
(5)将蒸锅中的水烧开后，将洗净、晾干的蛋挞壳置于蒸屉上，倒入面糊，蒸锅调制120摄氏度，蒸30min左右。
(6)将黑糖枸杞补血祛湿蛋挞取出后晾凉后经紫外线照射灭菌、包装的到成品。
实施例3
(1)称取黑糖20份，枸杞15份，红枣5份，泡打粉3份，水45份，面粉55份，将红枣和枸杞两种原料进行清洗，并将二者放入液氮罐中进行冻干处理，取出后打碎成粉状；
(2)将75℃的水倒入称好的黑糖中，搅拌至黑糖全部融化，放置冷却至室温；
(3)将泡打粉放入已经冷却的黑糖水中，搅拌均匀。
(4)将面粉分三次加入黑糖水，用打蛋器呈“Z”字形缓慢搅拌至无颗粒无气泡的粘稠面糊，再加入枸杞粉和红枣粉，并再一次搅拌均匀。
(5)将蒸锅中的水烧开后，将洗净、晾干的蛋挞壳置于蒸屉上，倒入面糊，蒸锅调制120摄氏度，蒸30min左右；
(6)将黑糖枸杞补血祛湿蛋挞取出后晾凉后经紫外线照射灭菌、包装的到成品。
将上述实施案例制备的产品进行感官评定，结果如下表1：
表1
由上表可得如下结论：本发明产品组织细腻，香甜松软，枣香味浓郁，在蒸制过程中成型容易。
上述实施例只是用于对本发明的举例和说明，而非意在将本发明限制于所描述的实施例范围内。此外本领域技术人员可以理解的是，本发明不局限于上述实施例，根据本发明的教导还可以做出更多种的变型和修改，这些变型和修改均落在本发明所要求保护的范围内。
Claims (2)
1.一种黑糖枸杞补血祛湿蛋挞的制备方法，其特征在于，步骤如下：
(1)将70-80℃的水40-45份倒入黑糖15-20份中，搅拌至黑糖全部融化成黑糖水，放置冷却；
(2)将红枣1-5份去核、枸杞10-15份放入液氮灌中冻干，取出后打碎成成粉末状；
(3)将泡打粉1-3份放入冷却的黑糖水中，搅拌均匀；
(4)将面粉40-55份分三次加入黑糖水，用打蛋器呈“Z”字形搅拌至无颗粒无气泡的粘稠面糊，再加入枸杞粉和红枣粉，并再次搅拌均匀；
(5)将蒸锅中的水烧至100℃后，将蛋挞壳置于蒸屉上，倒入面糊，蒸锅调制120℃，蒸30min；
(6)取出冷却后经紫外线照射灭菌、包装即得黑糖枸杞补血祛湿蛋挞。
2.如权利要求1所述的制备方法，其特征在于：黑糖16份、枸杞12份、红枣5份、泡打粉1份、水40份、面粉50份。
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