CN110495548A - 一种冲泡可成粥的代餐糕饼及制备方法 - Google Patents
一种冲泡可成粥的代餐糕饼及制备方法 Download PDFInfo
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Classifications
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- 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
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- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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- 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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
Abstract
本发明公开了一种冲泡可成粥的代餐糕饼及其制备方法,是由燕麦、糙米、魔芋胶、葡萄糖、扁桃仁、腰果、核桃仁、黑加仑、蓝莓干、全脂乳粉、红豆等原料组成。燕麦具有养生保健作用,长期食用可以提高人体免疫功能,糙米具有促进血液循环,活跃肠道功能,加快排泄体内有害毒素,预防肠道疾病发生率。本发明特点为:是由原料熟化后直接压制而成的代餐糕饼,开袋即食,亦可加水冲调食用,操作方便,简单快捷。
Description
技术领域
本发明涉及食品加工领域,更确切地说是涉及一种可冲泡代餐糕饼及其制备方法。
背景技术
市面上代餐产品主要有两种,一种为代餐饼,通常的制备方法是将黄油室温软化,打蛋器打成羽毛状。加入糖粉、盐打匀。加入鸡蛋继续打匀,把全部材料打顺滑拌入低筋面粉揉成面团,面团入冰箱冷藏松弛,取出面团回温,擀成一定的厚度,饼干模具压出花纹。饼干放入烤盘预热好烤箱180℃烘烤12分钟出炉。但无论哪种加工方法制成的代餐饼皆存在营养物质和微量元素不全面、脂肪和总糖含量高等缺点,并且,饼体干燥多食易上火。在此背景下,既能提供均衡营养,又方便快捷的代餐产品能非常好的迎合人们潜在需求,具有良好的市场前景。
对比文件201710492205.X就公开了一种巧克力风味谷物棒及其制备方法,但是该谷物棒具有颗粒度大,硬度大的特点,无法满足于咀嚼食物有困难的人群的食用需求,并且该谷物棒能量大,热量高,不能满足人们对健康营养的要求。因此亟需开发一种既具有低热量、高营养,又能够满足咀嚼食物有困难的人群的食用需求,使这部分人群能和其他人一样能够食用营养棒。
发明内容
基于此,本发明提供了一种冲泡可成粥代餐饼。
解决上述技术问题的具体技术方案如下:
一种冲泡可成粥代餐糕饼,主要由下述重量份的原料制得:
燕麦10-40份,糙米5-30份,魔芋胶0.5-4份,葡萄糖1-10份,扁桃仁1-7份,腰果1-7份,核桃仁 1-7份,黑加仑0.5-4份,蓝莓干0.5-4份,全脂乳粉1-9份,红豆1-7份,羟丙基甲基纤维素0.5-3份,水 10-45份。
在其中一些实施例中,所述的冲泡可成粥复合代餐糕饼主要由下述重量份的原料制得:以下任取其一 (燕麦、薏米、糯米)24份、以下任取其一(糙米、藜麦、黑米、红米)16份、魔芋胶2份、葡萄糖6 份、核桃仁3份、腰果3份、扁桃仁3份、黑加仑2份、蓝莓干2份、红豆3份、全职乳粉5份、羟丙基甲基纤维素1份、水30份。
本发明实施例还提供了所述的冲泡可成粥代餐糕饼的制备方法,主要包括如下步骤:
步骤一:原料处理
(1)取上述(燕麦、薏米、糯米)任取其一,经除去杂物,进行清洗,煮熟后,烘干,粉碎,过筛后,称取备用。
(2)取上述(糙米、藜麦、黑米、红米)任取其一,经除去杂物,进行清洗,煮熟后,烘干,粉碎,过筛后,称取备用。
(3)取上述红豆,经除去杂物,进行清洗,煮熟后,沥水后,称取备用。
(4)称取上述魔芋胶,备用。
(5)称取上述葡萄糖,备用。
(6)取上述核桃仁,粉碎,称取备用。
(7)取上述腰果,粉碎,称取备用。
(8)取上述扁桃仁,粉碎,称取备用。
(9)称取上述黑加仑,备用。
(10)称取上述蓝莓干,备用。
(11)称取上述全脂乳粉,备用。
(12)称取上述羟丙基甲基纤维素,备用。
(13)称取上述水,备用。
步骤二:压制成型
取步骤一经预处理得到的各原料组分进行混合均匀,取预处理的各原料组分放入模具,用模具均匀压成图形。
步骤三:杀菌包装
经紫外灯照射杀菌、消毒、真空包装成袋(盒)得到代餐糕饼。规格为30g/袋(规格为50g/盒)。
燕麦中富含可溶性纤维和不溶性纤维,能大量吸收人体内的胆固醇并排出体外,而且燕麦含有高粘稠度的可溶性纤维,能延缓胃的排空,增加饱腹感,控制食欲。燕麦还具有抗氧化功效、增加肌肤活性、延缓肌肤衰老、美白保湿、减少皱纹色斑、抗过敏等功效。
糙米中富含维生素B和维生素E,能提高人体免疫功能,促进血液循环,还能帮助人们消除沮丧烦躁的情绪,使人充满活力。此外,糙米中钾、镁、锌、铁、锰等微量元素,有利于预防心血管疾病和贫血症。它还保留了大量膳食纤维,可促进肠道有益菌增殖,加速肠道蠕动,软化粪便,预防便秘和肠癌;膳食纤维还能与胆汁中胆固醇结合,促进胆固醇的排出,从而帮助高血脂症患者降低血脂。
魔芋是一种吸水性极强的天然亲水胶体,在大肠内吸水后体积膨大,它经结肠菌分解产生的短链脂肪酸,能促进肠道蠕动,缩短排便时间,使排便自然通畅而不会产生腹泻。热量极低,而且在吸水后膨胀系数很大,在胃内有充盈作用,可增加饱腹感,魔芋控制体重的效果是非常明显的。其丰富的植物纤维素,帮助活跃肠道功能,加快排泄体内有害毒素,预防肠道疾病发生率。魔芋中的主要成份葡甘露糖富含食物纤维,多种氨基酸和微量元素,同时强化了蛋白质、碳水化物、维生素和矿物质,是理想的主食替代品。
腰果中含有丰富的维生素B1,有补充体力、消除疲劳的效果,适合易疲倦的人食用。含丰富的维生素A,是优良的抗氧化剂,能使皮肤有光泽、气色变好。还具有催乳的功效,有益于产后乳汁分泌不足的妇女。腰果中含有大量的蛋白酶抑制剂,能控制癌症病情。经常食用腰果有强身健体、提高机体抗病能力、增进性欲、增加体重等作用。腰果所含的蛋白质是一般谷类作物的2倍之多,并且所含氨基酸的种类与谷物中氨基酸的种类互补。
扁桃仁的营养价值相当于等重量牛肉的六倍,并能治疗高血压、神经衰弱、皮肤过敏、气管炎、小儿佝偻病等疾病。扁桃仁在医药上用途很广,民间维吾尔医用于治疗高血压、神经衰弱、皮肤过敏、气管炎、小儿佝偻等疾病。在喀什的维吾尔医中,60%的药都配有它,是良好的健身滋补品。具有改善血脂状况,提高机体抗氧化的能力。
蓝莓营养丰富,诸如蛋白质、维生素等的常规营养成分含量十分丰富,矿物质和微量元素含量也相当可观分,而且还含有极为丰富的黄酮类和多糖类化合物。蓝莓中含量非常高的花青苷色素对人体的眼睛具有很好地保养的作用,它可以缓解眼睛疲劳、改善人的视力。蓝莓中的花色苷有很强的抗氧化性,可抗自由基、延缓衰老、防止细胞的退行性改变,对于抑制血小板聚集,预防大脑病变、动脉硬化等病症具有一定的效果,同时还可以强化毛细血管、改善血液循环、减弱血小板的黏滞性、防止血凝块产生、增强心脑功能、增强儿童骨质密度、防止便秘。
全脂奶粉含有牛奶中的优质蛋白质、脂肪、多种维生素以及钙、磷、铁等矿物质,是适合天天饮用的营养佳品,可防止皮肤干燥及暗沉,使皮肤白皙,有光泽;也可补充丰富的钙质,适合缺钙的人、少儿、易怒、失眠者以及工作压力大的人。
核桃仁含有较多的蛋白质及人体营养必需的不饱和脂肪酸,能滋养脑细胞,增强脑功能。核桃中的磷脂,对脑神经有良好保健作用。核桃仁是难得的一种高脂肪性物质的补养品。桃核仁有直接的抑菌消炎作用。核桃仁富含的油脂,有利于润泽肌肤,保持人体活力。核桃仁对多种肿瘤,如食道癌、胃癌、鼻咽癌、肺癌、甲状腺癌、淋巴肉瘤等都有一定的抑制作用。此外,核桃对癌症患者还有镇痛,提升白细胞及保护肝脏等作用。另外,核桃仁还有健脑防老、净化血液,降低胆固醇、防止动脉硬化、润肺、黑发、润燥滑肠的功效。
本发明与现有技术相比,具有以下有益效果
本发明所制得的冲泡可成粥代餐糕饼选用了燕麦、糙米、藜麦、全脂乳粉和葡萄糖等成分,营养结构均衡,且高蛋白和高纤维形成立体结构,延长胃的排空时间,延长饱腹感时间。精选魔芋、蓝莓干、黑加仑、扁桃仁、腰果、核桃仁按照特定的比例进行配伍,并得出其最佳配方组成,具有调节口感和补充维生素的双重功效。本发明在80℃的热水中搅拌两分钟即可变成粘稠细腻的粥,食用方法多元化,满足人们不同的需求。
具体实施方式
为进一步公开而不是限制本发明,以下结合实例对本发明作进一步的详细说明。
实施例1:
一种冲泡可成粥的代餐糕饼,由以下原料组成
以下任取其一(燕麦、薏米、糯米)24份、以下任取其一(糙米、藜麦、黑米、红米)16份、红豆3 份、魔芋胶2份、葡萄糖6份、核桃仁3份、腰果3份、扁桃仁3份、黑加仑2份、蓝莓干2份、全脂乳粉5份、羟丙基甲基纤维素1份、水30份。
所述的冲泡可成粥的代餐糕饼的制备方法,具体步骤为:
步骤一:原料处理
(1)取上述(燕麦、薏米、糯米)任取其一,经除去杂物,进行清洗,煮熟后,烘干,粉碎,过筛后,称取备用。
(2)取上述(糙米、藜麦、黑米、红米)任取其一,经除去杂物,进行清洗,煮熟后,烘干,粉碎,过筛后,称取备用。
(3)取上述红豆,经除去杂物,进行清洗,煮熟后,沥水后,称取备用。
(4)称取上述魔芋胶,备用。
(5)称取上述葡萄糖,备用。
(6)取上述核桃仁,粉碎,称取备用。
(7)取上述腰果,粉碎,称取备用。
(8)取上述扁桃仁,粉碎,称取备用。
(9)称取上述黑加仑,备用。
(10)称取上述蓝莓干,备用。
(11)称取上述全脂乳粉,备用
(12)称取上述羟丙基甲基纤维素,备用
(13)称取上述水,备用
步骤二:压制成型
取步骤一经预处理得到的各原料组分进行混合均匀,取预处理的各原料组分放入模具,用模具均匀压成图形。
步骤三:杀菌包装
经紫外灯照射杀菌、消毒、真空包装成袋(盒)得到代餐糕饼。规格为30g/袋(规格为50g/盒)。
实施例2:
一种冲泡可成粥的代餐糕饼,由以下原料组成
以下任取其一(燕麦、薏米、糯米)20份、以下任取其一(糙米、藜麦、黑米、红米)20份、红豆3 份、魔芋胶2份、葡萄糖6份、核桃仁3份、腰果3份、扁桃仁3份、黑加仑2份、蓝莓干2份、全脂乳粉5份、羟丙基甲基纤维素1份、水30份。
所述的冲泡可成粥的代餐糕饼的制备方法,具体步骤为:
步骤一:原料处理
(1)取上述(燕麦、薏米、糯米)任取其一,经除去杂物,进行清洗,煮熟后,烘干,粉碎,过筛后,称取备用。
(2)取上述(糙米、藜麦、黑米、红米)任取其一,经除去杂物,进行清洗,煮熟后,烘干,粉碎,过筛后,称取备用。
(3)取上述红豆,经除去杂物,进行清洗,煮熟后,沥水后,称取备用。
(4)称取上述魔芋胶,备用。
(5)称取上述葡萄糖,备用。
(6)取上述核桃仁,粉碎,称取备用。
(7)取上述腰果,粉碎,称取备用。
(8)取上述扁桃仁,粉碎,称取备用。
(9)称取上述黑加仑,备用。
(10)称取上述蓝莓于,备用。
(11)称取上述全脂乳粉,备用
(12)称取上述羟丙基甲基纤维素,备用
(13)称取上述水,备用
步骤二:压制成型
取步骤一经预处理得到的各原料组分进行混合均匀,取预处理的各原料组分放入模具,用模具均匀压成图形。
步骤三:杀菌包装
经紫外灯照射杀菌、消毒、真空包装成袋(盒)得到代餐糕饼。规格为30g/袋(规格为50g/盒)。
实施例3:
一种冲泡可成粥的代餐糕饼,由以下原料组成
以下任取其一(燕麦、薏米、糯米)24份、以下任取其一(糙米、藜麦、黑米、红米)16份、红豆9 份、魔芋胶2份、葡萄糖6份、核桃仁3份、腰果3份、扁桃仁3份、黑加仑2份、蓝莓干2份、全脂乳粉5份、羟丙基甲基纤维素1份、水24份。
所述的冲泡可成粥的代餐糕饼的制备方法,具体步骤为:
步骤一:原料处理
(1)取上述(燕麦、薏米、糯米)任取其一,经除去杂物,进行清洗,烘干,粉碎,过筛后,称取备用。
(2)取上述(糙米、藜麦、黑米、红米)任取其一,经除去杂物,进行清洗,烘干,粉碎,过筛后,称取备用。
(3)取上述红豆,经除去杂物,进行清洗,煮熟后,沥水后,称取备用。
(4)称取上述魔芋胶,备用。
(5)称取上述葡萄糖,备用。
(6)取上述核桃仁,粉碎,称取备用。
(7)取上述腰果,粉碎,称取备用。
(8)取上述扁桃仁,粉碎,称取备用。
(9)称取上述黑加仑,备用。
(10)称取上述蓝莓干,备用。
(11)称取上述全脂乳粉,备用
(12)称取上述羟丙基甲基纤维素,备用
(13)称取上述水,备用
步骤二:熟化
取步骤一经预处理得到的原料(1)(2)进行混合均匀,小火炒20min后冷却备用。
步骤三:压制成型
将上述步骤二与步骤一的其他组分原料混合均匀后,放入模具,用模具均匀压成图形。
步骤四:杀菌包装
经紫外灯照射杀菌、消毒、真空包装成袋(盒)得到代餐糕饼。规格为30g/袋(规格为50g/盒)。
以上所述实施例的各技术特征可以进行任意的组合,为使描述简洁,未对上述实施例中的各个技术特征所有可能的组合都进行描述,然而,只要这些技术特征的组合不存在矛盾,都应当认为是本说明书记载的范围。
以上所述实施例仅表达了本发明的几种实施方式,其描述较为具体和详细,但并不能因此而理解为对发明专利范围的限制。应当指出的是,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形和改进,这些都属于本发明保护范围。因此,本发明专利的保护范围应以所附权利要求为准。
Claims (3)
1.一种冲泡可成粥的代餐糕饼,其特征在于,所述的代餐糕饼主要由下述重量份的原料制得:
以下任取其一(燕麦、薏米、糯米)10-40份,以下任取其一(糙米、藜麦、黑米、红米)5-30份,魔芋胶0.5-4份,葡萄糖1-10份,扁桃仁1-7份,腰果1-7份,核桃仁1-7份,黑加仑0.5-4份,蓝莓干0.5-4份,红豆1-7份,全脂乳粉1-9份,羟丙基甲基纤维素0.5-3份,水10-45份。
2.根据权利要求1所述的代餐糕饼,其特征在于,所述的代餐糕饼,主要由下述重量份的原料制得:
燕麦(薏米、糯米)24份、糙米(藜麦、黑米、红米)16份、魔芋胶2份、葡萄糖6份、扁桃仁3份、腰果3份、核桃仁3份、黑加仑2份、蓝莓干2份、红豆3份、全脂乳粉5份、羟丙基甲基纤维素1份、水30份。
3.根据权利要求1或2所述的代餐糕饼,其特征在于,所述的代餐糕饼的制备方法,主要包括如下步骤:
步骤一:原料处理
(1)取上述(燕麦、薏米、糯米)任取其一,经除去杂物,进行清洗,煮熟后,烘干,粉碎,过筛后,称取备用。
(2)取上述(糙米、藜麦、黑米、红米)任取其一,经除去杂物,进行清洗,煮熟后,烘干,粉碎,过筛后,称取备用。
(3)取上述红豆,经除去杂物,进行清洗,煮熟后,沥水后,称取备用。
(4)称取上述魔芋胶,备用。
(5)称取上述葡萄糖,备用。
(6)取上述核桃仁,粉碎,称取备用。
(7)取上述腰果,粉碎,称取备用。
(8)取上述扁桃仁,粉碎,称取备用。
(9)称取上述黑加仑,备用。
(10)称取上述蓝莓干,备用。
(11)称取上述全脂乳粉,备用。
(12)称取上述羟丙基甲基纤维素,备用。
(13)称取上述水,备用。
步骤二:压制成型
取步骤一经预处理得到的各原料组分进行混合均匀,取预处理的各原料组分放入模具,用模具均匀压成图形。
步骤三:杀菌包装
经紫外灯照射杀菌、消毒、真空包装成袋(盒)得到代餐糕饼,规格为30g/袋(规格为50g/盒)。
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