CN110692933A - 一种木糖豆沙的制备方法 - Google Patents
一种木糖豆沙的制备方法 Download PDFInfo
- Publication number
- CN110692933A CN110692933A CN201911138864.9A CN201911138864A CN110692933A CN 110692933 A CN110692933 A CN 110692933A CN 201911138864 A CN201911138864 A CN 201911138864A CN 110692933 A CN110692933 A CN 110692933A
- Authority
- CN
- China
- Prior art keywords
- red beans
- xylose
- skins
- bean paste
- steaming
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 title claims abstract description 97
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 57
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 57
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 title claims abstract description 49
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 106
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 106
- 239000000463 material Substances 0.000 claims abstract description 60
- 238000010025 steaming Methods 0.000 claims abstract description 32
- 238000000227 grinding Methods 0.000 claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 19
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 19
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229940013618 stevioside Drugs 0.000 claims abstract description 19
- 235000019202 steviosides Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000004108 freeze drying Methods 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 239000012535 impurity Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 238000004321 preservation Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 14
- 235000015097 nutrients Nutrition 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 8
- 230000036541 health Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 229960004793 sucrose Drugs 0.000 description 5
- 241000186000 Bifidobacterium Species 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000003871 intestinal function Effects 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000002062 proliferating effect Effects 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- WPOPOPFNZYPKAV-UHFFFAOYSA-N cyclobutylmethanol Chemical compound OCC1CCC1 WPOPOPFNZYPKAV-UHFFFAOYSA-N 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 150000002972 pentoses Chemical class 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans Chemical class 0.000 description 1
Classifications
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
本发明公开一种木糖豆沙的制备方法。原料,红豆、木糖、山药粉、甜菊糖,安琪酵母,然后去皮,去除红豆中的杂质,使得红豆表皮膨胀脱离,红豆表皮的去除,得到浸泡红豆,然后将浸泡红豆研磨并进行蒸制,除表面漂浮的红豆表皮,使得表皮中的营养和色泽成分渗出,加快红豆熟化,得一次蒸制料,然后将山药粉加入一次蒸制料中,混合均匀,再进行二次蒸制,得二次蒸制料,然后将安琪酵母加入二次蒸制料,搅拌均匀,进行发酵,得发酵料,然后将发酵料加热,使发酵恰到好处,避免过度发酵产生酒精味,加入木糖和甜菊糖,保温研磨后冷冻干燥至含水量为16~18%,得低糖保健豆沙。本发明制备工艺简单,工艺周期短,能耗低,收率高,绿色健康。
Description
技术领域
本发明涉及一种木糖豆沙的制备方法,属于食品加工技术领域。
背景技术
豆沙是以红豆为原料制备而成,用途广泛,可作为包子、粽子、月饼等食品的馅料,但是目前市场上销售的豆沙大部分含有高糖高脂并且加入多种添加剂,口感油腻,失去了红豆的色泽、香味和沙质口感,并且加入大量的添加剂对人体健康产生很大的危害。
传统制备豆沙过程中都要加入油脂、淀粉、糖料进行炒制,会明显增加豆沙的脂肪含量,对身体健康产生很大的危害,同时也会导致豆沙的口感变差。
发明内容
有鉴于此,本发明提供了一种木糖豆沙的制备方法,工艺简单,反应条件温和,工艺周期短,能耗低,收率高,绿色健康。
本发明通过以下技术手段解决上述技术问题:
一种木糖豆沙的制备方法,其为以下步骤:
(1)去皮,去除红豆中的杂质,料液比为1:5,使得红豆表皮膨胀脱离,红豆表皮的去除,得到浸泡红豆;
(2)将浸泡红豆研磨,于125℃蒸制40~50mim,降温至60~80℃时去除表面漂浮的红豆表皮,使得表皮中的营养和色泽成分渗出,加快红豆熟化,得一次蒸制料;
(3)将山药粉加入一次蒸制料中,混合均匀,于125℃蒸制5~10min,降至80℃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25~30℃恒温发酵10~12h,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,加入木糖和甜菊糖,保温研磨后冷冻干燥至含水量为16~18%,得低糖保健豆沙。
所述步骤(1)中红豆置于清水中浸泡30~40min。
所述步骤(2)中浸泡红豆经过40~80目研磨机进行研磨。
红豆:木糖:山药粉:甜菊糖和安琪酵母质量比为75-80:8-10:10-15:0.02-0.06:0.5-0.7。
木糖属于五炭醛糖,分子式C5H10O5。外形为白色粉状晶体,其甜度相当于蔗糖,热量相当于葡萄糖,食用口感清凉舒适。在自然界除竹笋以外,尚未发现游离状态的木糖,天然D-木糖是以多糖的形态存在于植物中。在农产品的废弃部分中(例如玉米的穗轴、秸秆、棉桃的外皮)含量很多,用酸或酶使木聚糖降解,获得木糖。
木糖是所有使用糖醇中,生理活性比较好的品种,它在不增加血糖值、增殖双歧杆菌作用方面,都显示了比其它糖醇的优越性。由于人体内没有代谢木糖的酶系,所以木糖进入人体内,在肠部吸收,但它不代谢,也不产生能量,90%不被利用而排出体外,但不会导致腹泻。木糖具有双歧杆菌增殖作用,并调整肠道功能。
本发明以木糖为添加剂,于豆沙混合,制备出来的木糖豆沙含糖量低,香味浓郁,沙质软糯,天然健康,可丰富豆沙的营养和色泽,增加豆沙的香味,口感更优,利于消化吸收,促进双歧杆菌增殖作用,可有效调整肠道功能,有效抑制杂菌生长,延长豆沙保质期。
本发明的有益效果是:
1.木糖制备豆沙做出来的豆沙低糖低脂,香味浓郁,沙质软糯,天然健康。
2.木糖制备豆沙可丰富豆沙的营养和色泽,增加豆沙的香味,口感更优。
3.木糖制备豆沙利于消化吸收,促进双歧杆菌增殖作用,可有效调整肠道功能。
4.木糖制备豆沙可有效抑制杂菌生长,延长豆沙保质期。
附图说明
图1为本发明的流程框图。
具体实施方式
以下将结合具体实施例和附图对本发明进行详细说明,本实施例的一种木糖豆沙的制备方法,其为以下步骤:
(1)去皮,去除红豆中的杂质,料液比为1:5,使得红豆表皮膨胀脱离,红豆表皮的去除,得到浸泡红豆;
(2)将浸泡红豆研磨,于125℃蒸制40~50mim,降温至60~80℃时去除表面漂浮的红豆表皮,使得表皮中的营养和色泽成分渗出,加快红豆熟化,得一次蒸制料;
(3)将山药粉加入一次蒸制料中,混合均匀,于125℃蒸制5~10min,降至80℃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25~30℃恒温发酵10~12h,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,加入木糖和甜菊糖,保温研磨后冷冻干燥至含水量为16~18%,得低糖保健豆沙。
所述步骤(1)中红豆置于清水中浸泡30~40min。
所述步骤(2)中浸泡红豆经过40~80目研磨机进行研磨。
红豆:木糖:山药粉:甜菊糖和安琪酵母质量比为75-80:8-10:10-15:0.02-0.06:0.5-0.7。
如图1所示,本发明的第一步(1)去皮,去除红豆中的杂质,将红豆置于清水中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,得浸泡红豆;
(2)将浸泡红豆研磨至40~80目,于125℃蒸制40~50mim,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)将山药粉加入一次蒸制料中,混合均匀,于125℃蒸制5~10min,降至80℃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25~30℃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,加入木糖和甜菊糖,增加红豆沙的甜度、营养和风味,抑制杂菌生长,延长豆沙的货架期,保温研磨后冷冻干燥至含水量为16~18%,得低糖保健豆沙。
实施例1
一种木糖豆沙的制备方法,其为以下步骤:
(1)去皮,去除红豆中的杂质,料液比为1:5,使得红豆表皮的膨胀的脱离,红豆表皮的去除,得到浸泡红豆;
(2)将浸泡红豆研磨,于125℃蒸制45mim,降温至70℃时去除表面漂浮的红豆表皮,使得表皮中的营养和色泽成分渗出,加快红豆熟化,得一次蒸制料;
(3)将山药粉加入一次蒸制料中,混合均匀,于125℃蒸制8min,降至80℃继续保温蒸制25min,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,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,加入木糖和甜菊糖,保温研磨后冷冻干燥至含水量为17%,得低糖保健豆沙。
所述步骤(2)中红豆置于清水中浸泡35min。
所述步骤(2)中浸泡红豆经过60目研磨机进行研磨。
红豆:木糖:山药粉:甜菊糖和安琪酵母质量比为77:9:12:0.04:0.6。
本发明的最终得到低糖保健豆沙的指标如下:
实施例2
一种木糖豆沙的制备方法,其为以下步骤:
(1)去皮,去除红豆中的杂质,料液比为1:5,使得红豆表皮膨胀脱离,红豆表皮的去除,得到浸泡红豆;
(2)将浸泡红豆研磨,于125℃蒸制42mim,降温至72℃时去除表面漂浮的红豆表皮,使得表皮中的营养和色泽成分渗出,加快红豆熟化,得一次蒸制料;
(3)将山药粉加入一次蒸制料中,混合均匀,于125℃蒸制7min,降至80℃继续保温蒸制28min,自然降温至42℃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28℃恒温发酵11.5h,得发酵料;
(5)将发酵料加热至84℃,使发酵恰到好处,避免过度发酵产生酒精味,加入木糖和甜菊糖,保温研磨后冷冻干燥至含水量为17.2%,得低糖保健豆沙。
所述步骤(1)中红豆置于清水中浸泡32min。
所述步骤(2)中浸泡红豆经过70目研磨机进行研磨。
红豆:木糖:山药粉:甜菊糖和安琪酵母质量比为72:9:13:0.04:0.6。
本发明的最终得到低糖保健豆沙的指标如下:
实施例3
一种木糖豆沙的制备方法,其为以下步骤:
(1)去皮,去除红豆中的杂质,料液比为1:5,使得红豆表皮膨胀脱离,红豆表皮的去除,得到浸泡红豆;
(2)将浸泡红豆研磨,于125℃蒸制46mim,降温至72℃时去除表面漂浮的红豆表皮,使得表皮中的营养和色泽成分渗出,加快红豆熟化,得一次蒸制料;
(3)将山药粉加入一次蒸制料中,混合均匀,于125℃蒸制6min,降至80℃继续保温蒸制26min,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,得发酵料;
(5)将发酵料加热至86℃,使发酵恰到好处,避免过度发酵产生酒精味,加入木糖和甜菊糖,保温研磨后冷冻干燥至含水量为17.3%,得低糖保健豆沙。
所述步骤(1)中红豆置于清水中浸泡36min。
所述步骤(2)中浸泡红豆经过60目研磨机进行研磨。
红豆:木糖:山药粉:甜菊糖和安琪酵母质量比为76:9:13:0.03:0.6。
本发明的最终得到低糖保健豆沙的指标如下:
实施例4
一种木糖豆沙的制备方法,其为以下步骤:
(1)去皮,去除红豆中的杂质,料液比为1:5,使得红豆表皮膨胀脱离,红豆表皮的去除,得到浸泡红豆;
(2)将浸泡红豆研磨,于125℃蒸制46mim,降温至72℃时去除表面漂浮的红豆表皮,使得表皮中的营养和色泽成分渗出,加快红豆熟化,得一次蒸制料;
(3)将山药粉加入一次蒸制料中,混合均匀,于125℃蒸制6min,降至80℃继续保温蒸制26min,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,得发酵料;
(5)将发酵料加热至86℃,使发酵恰到好处,避免过度发酵产生酒精味,加入木糖和甜菊糖,保温研磨后冷冻干燥至含水量为17.3%,得低糖保健豆沙。
所述步骤(1)中红豆置于清水中浸泡36min。
所述步骤(2)中浸泡红豆经过60目研磨机进行研磨。
红豆:木糖:山药粉:甜菊糖和安琪酵母质量比为76:9:13:0.03:0.6。
在正常条件下进行自然放置。
本发明的最终得到豆沙保质期为:15H
实施例5
一种蔗糖豆沙的制备方法,其为以下步骤:
(1)去皮,去除红豆中的杂质,料液比为1:5,使得红豆表皮膨胀脱离,红豆表皮的去除,得到浸泡红豆;
(2)将浸泡红豆研磨,于125℃蒸制46mim,降温至72℃时去除表面漂浮的红豆表皮,使得表皮中的营养和色泽成分渗出,加快红豆熟化,得一次蒸制料;
(3)将山药粉加入一次蒸制料中,混合均匀,于125℃蒸制6min,降至80℃继续保温蒸制26min,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,得发酵料;
(5)将发酵料加热至86℃,使发酵恰到好处,避免过度发酵产生酒精味,加入蔗糖和甜菊糖,保温研磨后冷冻干燥至含水量为17.3%,得低糖保健豆沙。
所述步骤(1)中红豆置于清水中浸泡36min。
所述步骤(2)中浸泡红豆经过60目研磨机进行研磨。
红豆:蔗糖:山药粉:甜菊糖和安琪酵母质量比为76:9:13:0.03:0.6。
在正常条件下进行自然放置。
本发明的最终得到豆沙保质时间为:12H
将相同质量的实施例1、实施例2、实施例3的豆沙进行品尝测试,木糖豆沙香味浓郁,沙质软糯,色泽丰富,口感好,实施例1脂肪为1.8克,实施例2脂肪为1.9克,实施例3脂肪为1.7克,而相同质量的市面上常规的豆沙脂肪为≥3克。
市面上常规的豆沙不加木糖,加入相同质量的蔗糖,豆沙保质时间为6H。最后说明的是,以上实施例仅用以说明本发明的技术方案而非限制,尽管参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的宗旨和范围,其均应涵盖在本发明的权利要求范围当中。
Claims (4)
1.一种木糖豆沙的制备方法,其特征在于,为以下步骤:
(1)去皮,去除红豆中的杂质,料液比为1:5,使得红豆表皮膨胀脱离,红豆表皮的去除,得到浸泡红豆;
(2)将浸泡红豆研磨,于125℃蒸制40~50mim,降温至60~80℃时去除表面漂浮的红豆表皮,使得表皮中的营养和色泽成分渗出,加快红豆熟化,得一次蒸制料;
(3)将山药粉加入一次蒸制料中,混合均匀,于125℃蒸制5~10min,降至80℃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25~30℃恒温发酵10~12h,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,加入木糖和甜菊糖,保温研磨后冷冻干燥至含水量为16~18%,得低糖保健豆沙。
2.根据权利要求1所述的一种木糖豆沙的制备方法,其特征在于:所述步骤(1)中红豆置于清水中浸泡30~40min。
3.根据权利要求1所述的一种木糖豆沙的制备方法,其特征在于:所述步骤(2)中浸泡红豆经过40~80目研磨机进行研磨。
4.根据权利要求1所述的一种木糖豆沙的制备方法,其特征在于:所述红豆:木糖:山药粉:甜菊糖和安琪酵母质量比为75-80:8-10:10-15:0.02-0.06:0.5-0.7。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911138864.9A CN110692933A (zh) | 2019-11-20 | 2019-11-20 | 一种木糖豆沙的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911138864.9A CN110692933A (zh) | 2019-11-20 | 2019-11-20 | 一种木糖豆沙的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110692933A true CN110692933A (zh) | 2020-01-17 |
Family
ID=69207439
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201911138864.9A Withdrawn CN110692933A (zh) | 2019-11-20 | 2019-11-20 | 一种木糖豆沙的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110692933A (zh) |
-
2019
- 2019-11-20 CN CN201911138864.9A patent/CN110692933A/zh not_active Withdrawn
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101804515B1 (ko) | 호박맛 쫀드기 제조방법 | |
KR102004293B1 (ko) | 양념장의 제조방법 및 이에 의해 제조된 양념장 | |
CN111869827A (zh) | 一种甜瓣子及其制备方法 | |
CN104381373A (zh) | 一种香菇山药荞麦面包的制作方法 | |
CN109022213A (zh) | 一种糙米甜酒酿的制备方法 | |
KR102223390B1 (ko) | 식이섬유를 함유한 빵류 및 그 제조 방법 | |
KR102284533B1 (ko) | 치즈 고로케의 제조방법 및 이에 의해 제조된 치즈 고로케 | |
KR102346971B1 (ko) | 빵 과자의 제조방법 및 이에 의해 제조된 빵 과자 | |
CN104489028A (zh) | 一种香菇山药荞麦面包的制作方法 | |
CN107307407A (zh) | 一种水果酵素饮品 | |
CN106982886A (zh) | 一种桑叶粉面包及其制备方法 | |
CN107223682A (zh) | 一种桑叶粉蛋糕及其制备方法 | |
KR20210080938A (ko) | 양배추를 이용한 빵 반죽의 제조방법 및 그 반죽을 이용한 빵 | |
KR20130048505A (ko) | 동물성 단백질의 발효기술을 이용한 쌀라면 제조방법 | |
CN110692933A (zh) | 一种木糖豆沙的制备方法 | |
KR102180266B1 (ko) | 아연 콩나물을 이용한 족발 및 이의 제조방법 | |
KR102056570B1 (ko) | 연저육 삼겹살의 제조방법 및 이에 의해 제조된 연저육 삼겹살 | |
KR101880022B1 (ko) | 액상 곤약을 이용한 어묵 제조방법 | |
CN111034979A (zh) | 复合风味料、面食品及其制备方法 | |
KR100816466B1 (ko) | 쥐눈이 초콩을 첨가한 단호박 소스 제조 방법 및 그에따른 단호박 소스 | |
KR101642106B1 (ko) | 닭가슴살을 이용한 육수 제조방법 | |
CN111184052A (zh) | 一种百香果果馅的制备方法 | |
CN110692932A (zh) | 一种阿拉伯糖豆沙制备的方法 | |
CN111657434A (zh) | 一种速食营养冻干面及其制备方法 | |
KR102649037B1 (ko) | 토란을 이용한 천연 발효 빵의 제조방법 및 그 방법에 의한 빵 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200117 |