CN110477072A - 一种调节血糖雪米饼及其制备方法 - Google Patents
一种调节血糖雪米饼及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种调节血糖雪米饼,是由下述重量份的原料制成:全麦面粉150‑200、小麦苗粉10‑15、苦瓜粉15‑20、荞麦仁20‑30、玉米粒20‑30、芝麻14‑18、甜菊叶8‑10、黑枸杞4‑5、菊芋2‑3、红薯叶2‑3、兰香子4‑5、牛蒡根3‑4、玉米须1‑2、泡打粉2‑3、葡萄酒70‑80、糖衣和紫苏籽油适量;本发明以具有控制血糖、降压降糖、减肥瘦身、润肤美容、提高免疫等功效的全麦面粉、小麦苗粉、苦瓜粉等原料制成雪米饼,营养丰富,口感酥脆,风味独特,用甜菊叶代替糖能够滋养肝脏、养精提神、减肥养颜、调节血糖,将蜂蜜、复合奶油粉、椰汁制成糖衣,打破了传统工艺,制成的糖衣营养美味、香甜可口,成品雪米饼适合高血糖人群长期食用。
Description
技术领域
本发明涉及一种保健米饼,尤其涉及一种调节血糖雪米饼及其制备方法。
背景技术
现在市面上的雪米饼大多都是以大米为主要原料经膨化后得到的,原料单一,营养单一,口味单一,随着人们生活水平的提高,对食品的健康绿色、营养保健要求也越来越高,为此本发明提供一种保健雪米饼。
发明内容
本发明克服了现有技术不足,提供了一种调节血糖雪米饼及其制备方法。
本发明是通过以下技术方案实现的:
一种调节血糖雪米饼,是由下述重量份的原料制成:
全麦面粉150-200、小麦苗粉10-15、苦瓜粉15-20、荞麦仁20-30、玉米粒20-30、芝麻14-18、甜菊叶8-10、黑枸杞4-5、菊芋2-3、红薯叶2-3、兰香子4-5、牛蒡根3-4、玉米须1-2、泡打粉2-3、葡萄酒70-80、糖衣和紫苏籽油适量;
所述糖衣是由下述重量比的原料制成:蜂蜜:复合奶油粉:椰汁=1:1:4。
一种调节血糖雪米饼制备方法,包括以下步骤:
(1)将蜂蜜、复合奶油粉、椰汁混合均匀,在40-50℃下加热30-40分钟,冷却后得到糖衣;复合奶油粉由植脂末三七粉等重量混合而成;
(2)将荞麦仁、玉米粒、芝麻拣杂洗净,晒干后送入锅中,倒入葡萄酒,小火慢炖60-80分钟,冷却后打浆,得到浆料;
(3)将新鲜甜菊叶去杂洗净,用沸水漂烫20-30秒,再立即用冰水冷浸,捞出沥干,均匀铺在竹筛上面,置于阴凉通风处,自然萎蔫2-3天,冷冻干燥,得到甜菊粉;
(4)将黑枸杞、菊芋、红薯叶、兰香子、牛蒡根、玉米须混合粉碎,加入7-8倍清水,煮沸后小火煎煮60-70分钟,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述浆料、甜菊粉、中药粉与全麦面粉、小麦苗粉、苦瓜粉、泡打粉混合,加适量水调制成面团,静置2-3小时,经辊轧压片、成型,得到饼坯;
(6)将上述饼坯烘烤、膨化后得到饼干,用上述糖衣在其表面进行喷糖处理,使饼干表面挂有雪花点状的糖衣,在60-70℃下干燥去除糖衣中的水分,再将紫苏籽油喷淋在饼干表面,在40-50℃下烘干,冷却包装,得到成品。
与现有技术相比,本发明的优点是:
本发明以具有控制血糖、降压降糖、减肥瘦身、润肤美容、提高免疫等功效的全麦面粉、小麦苗粉、苦瓜粉等原料制成雪米饼,营养丰富,口感酥脆,风味独特,用甜菊叶代替糖能够滋养肝脏、养精提神、减肥养颜、调节血糖,将蜂蜜、复合奶油粉、椰汁制成糖衣,打破了传统工艺,制成的糖衣营养美味、香甜可口,成品雪米饼适合高血糖人群长期食用。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种调节血糖雪米饼,是由下述重量(斤)的原料制成:
全麦面粉150、小麦苗粉10、苦瓜粉15、荞麦仁20、玉米粒20、芝麻14、甜菊叶8、黑枸杞4、菊芋2、红薯叶2、兰香子4、牛蒡根3、玉米须1、泡打粉2、葡萄酒70、糖衣和紫苏籽油适量;
所述糖衣是由下述重量比的原料制成:蜂蜜:复合奶油粉:椰汁=1:1:4。
一种调节血糖雪米饼制备方法,包括以下步骤:
(1)将蜂蜜、复合奶油粉、椰汁混合均匀,在50℃下加热30分钟,冷却后得到糖衣;复合奶油粉由植脂末、三七粉等重量混合而成;
(2)将荞麦仁、玉米粒、芝麻拣杂洗净,晒干后送入锅中,倒入葡萄酒,小火慢炖80分钟,冷却后打浆,得到浆料;
(3)将新鲜甜菊叶去杂洗净,用沸水漂烫20秒,再立即用冰水冷浸,捞出沥干,均匀铺在竹筛上面,置于阴凉通风处,自然萎蔫3天,冷冻干燥,得到甜菊粉;
(4)将黑枸杞、菊芋、红薯叶、兰香子、牛蒡根、玉米须混合粉碎,加入8倍清水,煮沸后小火煎煮70分钟,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述浆料、甜菊粉、中药粉与全麦面粉、小麦苗粉、苦瓜粉、泡打粉混合,加适量水调制成面团,静置2小时,经辊轧压片、成型,得到饼坯;
(6)将上述饼坯烘烤、膨化后得到饼干,用上述糖衣在其表面进行喷糖处理,使饼干表面挂有雪花点状的糖衣,在70℃下干燥去除糖衣中的水分,再将紫苏籽油喷淋在饼干表面,在50℃下烘干,冷却包装,得到成品。
Claims (1)
1.一种调节血糖雪米饼,其特征在于是由下述重量份的原料制成:全麦面粉150-200、小麦苗粉10-15、苦瓜粉15-20、荞麦仁20-30、玉米粒20-30、芝麻14-18、甜菊叶8-10、黑枸杞4-5、菊芋2-3、红薯叶2-3、兰香子4-5、牛蒡根3-4、玉米须1-2、泡打粉2-3、葡萄酒70-80、糖衣和紫苏籽油适量;所述糖衣是由下述重量比的原料制成:蜂蜜:复合奶油粉:椰汁=1:1:4;
所述调节血糖雪米饼的制备方法,包括以下步骤:
(1)将蜂蜜、复合奶油粉、椰汁混合均匀,在40-50℃下加热30-40分钟,冷却后得到糖衣;复合奶油粉由植脂末三七粉等重量混合而成;
(2)将荞麦仁、玉米粒、芝麻拣杂洗净,晒干后送入锅中,倒入葡萄酒,小火慢炖60-80分钟,冷却后打浆,得到浆料;
(3)将新鲜甜菊叶去杂洗净,用沸水漂烫20-30秒,再立即用冰水冷浸,捞出沥干,均匀铺在竹筛上面,置于阴凉通风处,自然萎蔫2-3天,冷冻干燥,得到甜菊粉;
(4)将黑枸杞、菊芋、红薯叶、兰香子、牛蒡根、玉米须混合粉碎,加入7-8倍清水,煮沸后小火煎煮60-70分钟,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述浆料、甜菊粉、中药粉与全麦面粉、小麦苗粉、苦瓜粉、泡打粉混合,加适量水调制成面团,静置2-3小时,经辊轧压片、成型,得到饼坯;
(6)将上述饼坯烘烤、膨化后得到饼干,用上述糖衣在其表面进行喷糖处理,使饼干表面挂有雪花点状的糖衣,在60-70℃下干燥去除糖衣中的水分,再将紫苏籽油喷淋在饼干表面,在40-50℃下烘干,冷却包装,得到成品。
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