CN110973199A - 一种苤蓝香菇减脂饼干 - Google Patents
一种苤蓝香菇减脂饼干 Download PDFInfo
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Abstract
本发明公开了一种苤蓝香菇减脂饼干,采用下述重量分数的原料制成:高纤维全麦面粉30‑40份,香菇粉10‑15份,藜麦粉10‑15份,核桃油7‑10份,橄榄油5‑8份,鲜酿酵素5‑7份,蜂蜜1‑3份,麦芽糖醇3‑5份、膳食纤维7‑9份,鸡蛋3‑5份,小苏打0.3‑0.4份,脱脂奶粉3‑7份,饼干专用酶0.05‑0.1份,葡萄汁5‑10份,苤蓝汁6‑10份,食盐0.5‑1份,疏松剂和水适量,本发明的苤蓝香菇减脂饼干仅采用日常所用食材,利用藜麦粉弥补高纤维全麦面粉、鸡蛋、脱脂奶粉中氨基酸种类,尤其是对赖氨酸的补充;本发明的苤蓝香菇减脂饼干,外形饱满、色泽金黄、口感酥脆可口,并兼具藜麦特有的营养。
Description
技术领域
本发明涉及食品加工领域,具体是一种苤蓝香菇减脂饼干。
背景技术
饼干是一种深受广大消费者的喜爱食品,主要以小麦粉为主要原料,以鸡蛋、牛奶、果汁、奶粉、香粉、色拉油、水、砂糖、为辅料,经过搅拌、调制、烘烤后制成的一种松脆可口的点心。
苤蓝是甘蓝的一种,学名叫球茎甘蓝。苤蓝是介于大头菜和包心菜之间的蔬菜,可以拿来清蒸当作小菜,或切丝做成凉拌沙拉。它的维生素C含量极高,一杯煮熟的苤蓝含有"每日建议摄取量"的1.5倍。它还含大量的钾,而维生素E的含量也超过"每日建议摄取量"的10%。
苤蓝以膨大的肉质球茎和嫩叶为食用部位,球茎脆嫩清香爽口,营养丰富,适宜凉拌鲜食;嫩叶营养丰富,含钙量很高,并具有消食积、去痰的保健功能,适宜凉拌、炒食和作汤等。据营养学家分析,每500克苤蓝中含蛋白质5.9克.糖11克,粗纤维4.1克,灰分3.3克,钙81毫克,磷122毫克,铁1.1毫克,胡萝卜素微量,硫胺素0.19毫克,核黄素0.07毫克,尼克酸1.5毫克,维生素C152毫克。
苤蓝维生素含量十分丰富,尤其是鲜品绞汁服用,对胃病有治疗作。其所含的维生素C等招牌营养素,有止痛生肌的作用,能促进胃与十二指肠溃疡的愈合。内含大量水分和膳食纤维,可宽肠通便,防治便秘,排除毒素。苤蓝还含有丰富的维生素E,有增强人体免疫功能的作用。所含微量元素钼,能抑制亚硝酸胺的合成,因而具有一定的防癌抗癌作用。
苤蓝应用于饼干还没有出现过。
发明内容
本发明的目的在于提供一种苤蓝香菇减脂饼干,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:
一种苤蓝香菇减脂饼干,采用下述重量分数的原料制成:
高纤维全麦面粉30-40份,香菇粉10-15份,藜麦粉10-15份,核桃油7-10份,橄榄油5-8份,鲜酿酵素5-7份,蜂蜜1-3份,麦芽糖醇3-5份、膳食纤维7-9份,鸡蛋3-5份,小苏打0.3-0.4份,脱脂奶粉3-7份,饼干专用酶0.05-0.1份,葡萄汁5-10份,苤蓝汁6-10份,食盐0.5-1份,疏松剂和水适量。
一种苤蓝香菇减脂饼干,采用下述重量分数的原料制成:
高纤维全麦面粉30份,香菇粉10份,藜麦粉10份,核桃油7份,橄榄油5份,鲜酿酵素5份,蜂蜜1份,麦芽糖醇3份、膳食纤维7份,鸡蛋3份,小苏打0.3份,脱脂奶粉3份,饼干专用酶0.05份,葡萄汁5份,苤蓝汁6份,食盐0.5份,疏松剂和水适量。
一种苤蓝香菇减脂饼干,采用下述重量分数的原料制成:
高纤维全麦面粉40份,香菇粉15份,藜麦粉15份,核桃油10份,橄榄油8份,鲜酿酵素7份,蜂蜜3份,麦芽糖醇5份、膳食纤维9份,鸡蛋5份,小苏打0.4份,脱脂奶粉7份,饼干专用酶0.05份,葡萄汁10份,苤蓝汁10份,食盐1份,疏松剂和水适量。
一种苤蓝香菇减脂饼干,采用下述重量分数的原料制成:
高纤维全麦面粉35份,香菇粉13份,藜麦粉13份,核桃油8份,橄榄油6份,鲜酿酵素6份,蜂蜜2份,麦芽糖醇4份、膳食纤维8份,鸡蛋4份,小苏打0.35份,脱脂奶粉5份,饼干专用酶0.08份,葡萄汁8份,苤蓝汁8份,食盐0.8份,疏松剂和水适量。
所述鲜酿酵素的制备方法:按照2:1:1:3:3:4:2的质量比称取新鲜的胡萝卜、西红柿、黄瓜、西兰花、火龙果、香蕉、橙子,洗净,切块,放在专用的酵素发酵桶中,加入酵素专用菌进行催化,催化3-5天,酿制的高活性酵素即鲜酿酵素。
一种苤蓝香菇减脂饼干的制备方法,包括如下步骤:
(1)、将高纤维全麦面粉,香菇粉,藜麦粉和适量水混合,并加热至90℃-108℃,保持该温度对其进行减压浓缩成相对密度为1.2-1.4的粘稠物,通常情况减压过程中,压力为1.3*105Pa-4*105Pa;
(2)、将鲜酿酵素、蜂蜜、麦芽糖醇、葡萄汁、苤蓝汁和食盐混合均匀,再密封静置10-20min,得到混合物A;
(3)、将步骤(1)得到的粘稠物、混合物A、鸡蛋、脱脂奶粉、核桃油、橄榄油、膳食纤维、小苏打、饼干专用酶、疏松剂和适量水进行调和,制成面团;
(4)、静置20min-60min后用模具将面团压制成型后烤熟,在烘烤过程时存在两个温度及时间阶段,第一阶段是:温度110℃-130℃,时间0.5min-1min,第二阶段是:温度225℃-250℃,时间1min-2min,两个阶段需交替进行1-3次,而采用该工艺是为了避免饼干内原本协调的配伍因长时间高温而被破坏,导致饼干最终口感大幅度降低,即得。
与现有技术相比,本发明的有益效果是:
本发明的苤蓝香菇减脂饼干仅采用高纤维全麦面粉、香菇粉、藜麦粉、核桃油、橄榄油、鲜酿酵素、蜂蜜、麦芽糖醇、膳食纤维、鸡蛋、小苏打、脱脂奶粉、食盐、水这些日常所用食材,利用藜麦粉弥补高纤维全麦面粉、鸡蛋、脱脂奶粉中氨基酸种类,尤其是对赖氨酸的补充;本发明的苤蓝香菇减脂饼干,外形饱满、色泽金黄、口感酥脆可口,并兼具藜麦特有的营养、保健功能,以满足不同年龄层面、不同性别人群。本发明原料丰富,食用方便,具有营养保健,降糖减脂、通便之功效,具有显著的经济和社会效益。高纤维全麦面粉,其中富含纤维,可以帮助肠胃蠕动,有利于消化。鲜酿酵素最大程度地保持了酵素的活性及营养价值,这种用新鲜果蔬发酵的鲜酿酵素,是最天然的排毒法宝,可以帮助清排肠道和血液、五脏中积存的毒素。
具体实施方式
实施例1
一种苤蓝香菇减脂饼干,采用下述重量分数的原料制成:
高纤维全麦面粉30份,香菇粉10份,藜麦粉10份,核桃油7份,橄榄油5份,鲜酿酵素5份,蜂蜜1份,麦芽糖醇3份、膳食纤维7份,鸡蛋3份,小苏打0.3份,脱脂奶粉3份,饼干专用酶0.05份,葡萄汁5份,苤蓝汁6份,食盐0.5份,疏松剂和水适量。
所述鲜酿酵素的制备方法:按照2:1:1:3:3:4:2的质量比称取新鲜的胡萝卜、西红柿、黄瓜、西兰花、火龙果、香蕉、橙子,洗净,切块,放在专用的酵素发酵桶中,加入酵素专用菌进行催化,催化3-5天,酿制的高活性酵素即鲜酿酵素。
一种苤蓝香菇减脂饼干的制备方法,包括如下步骤:
(1)、将高纤维全麦面粉,香菇粉,藜麦粉和适量水混合,并加热至90℃,保持该温度对其进行减压浓缩成相对密度为1.2的粘稠物,通常情况减压过程中,压力为1.3*105Pa;
(2)、将鲜酿酵素、蜂蜜、麦芽糖醇、葡萄汁、苤蓝汁和食盐混合均匀,再密封静置10min,得到混合物A;
(3)、将步骤(1)得到的粘稠物、混合物A、鸡蛋、脱脂奶粉、核桃油、橄榄油、膳食纤维、小苏打、饼干专用酶、疏松剂和适量水进行调和,制成面团;
(4)、静置20min后用模具将面团压制成型后烤熟,在烘烤过程时存在两个温度及时间阶段,第一阶段是:温度110℃,时间0.5min,第二阶段是:温度225℃,时间1min,两个阶段需交替进行1次,而采用该工艺是为了避免饼干内原本协调的配伍因长时间高温而被破坏,导致饼干最终口感大幅度降低,即得。
实施例2
一种苤蓝香菇减脂饼干,采用下述重量分数的原料制成:
高纤维全麦面粉40份,香菇粉15份,藜麦粉15份,核桃油10份,橄榄油8份,鲜酿酵素7份,蜂蜜3份,麦芽糖醇5份、膳食纤维9份,鸡蛋5份,小苏打0.4份,脱脂奶粉7份,饼干专用酶0.05份,葡萄汁10份,苤蓝汁10份,食盐1份,疏松剂和水适量。
所述鲜酿酵素的制备方法:按照2:1:1:3:3:4:2的质量比称取新鲜的胡萝卜、西红柿、黄瓜、西兰花、火龙果、香蕉、橙子,洗净,切块,放在专用的酵素发酵桶中,加入酵素专用菌进行催化,催化3-5天,酿制的高活性酵素即鲜酿酵素。
一种苤蓝香菇减脂饼干的制备方法,包括如下步骤:
(1)、将高纤维全麦面粉,香菇粉,藜麦粉和适量水混合,并加热至108℃,保持该温度对其进行减压浓缩成相对密度为1.4的粘稠物,通常情况减压过程中,压力为4*105Pa;
(2)、将鲜酿酵素、蜂蜜、麦芽糖醇、葡萄汁、苤蓝汁和食盐混合均匀,再密封静置20min,得到混合物A;
(3)、将步骤(1)得到的粘稠物、混合物A、鸡蛋、脱脂奶粉、核桃油、橄榄油、膳食纤维、小苏打、饼干专用酶、疏松剂和适量水进行调和,制成面团;
(4)、静置60min后用模具将面团压制成型后烤熟,在烘烤过程时存在两个温度及时间阶段,第一阶段是:温度130℃,时间1min,第二阶段是:温度250℃,时间2min,两个阶段需交替进行3次,而采用该工艺是为了避免饼干内原本协调的配伍因长时间高温而被破坏,导致饼干最终口感大幅度降低,即得。
实施例3
一种苤蓝香菇减脂饼干,采用下述重量分数的原料制成:
高纤维全麦面粉35份,香菇粉13份,藜麦粉13份,核桃油8份,橄榄油6份,鲜酿酵素6份,蜂蜜2份,麦芽糖醇4份、膳食纤维8份,鸡蛋4份,小苏打0.35份,脱脂奶粉5份,饼干专用酶0.08份,葡萄汁8份,苤蓝汁8份,食盐0.8份,疏松剂和水适量。
所述鲜酿酵素的制备方法:按照2:1:1:3:3:4:2的质量比称取新鲜的胡萝卜、西红柿、黄瓜、西兰花、火龙果、香蕉、橙子,洗净,切块,放在专用的酵素发酵桶中,加入酵素专用菌进行催化,催化3-5天,酿制的高活性酵素即鲜酿酵素。
一种苤蓝香菇减脂饼干的制备方法,包括如下步骤:
(1)、将高纤维全麦面粉,香菇粉,藜麦粉和适量水混合,并加热至98℃,保持该温度对其进行减压浓缩成相对密度为1.3的粘稠物,通常情况减压过程中,压力为2.7*105Pa;
(2)、将鲜酿酵素、蜂蜜、麦芽糖醇、葡萄汁、苤蓝汁和食盐混合均匀,再密封静置15min,得到混合物A;
(3)、将步骤(1)得到的粘稠物、混合物A、鸡蛋、脱脂奶粉、核桃油、橄榄油、膳食纤维、小苏打、饼干专用酶、疏松剂和适量水进行调和,制成面团;
(4)、静置40min后用模具将面团压制成型后烤熟,在烘烤过程时存在两个温度及时间阶段,第一阶段是:温度122℃,时间0.8min,第二阶段是:温度240℃,时间2min,两个阶段需交替进行2次,而采用该工艺是为了避免饼干内原本协调的配伍因长时间高温而被破坏,导致饼干最终口感大幅度降低,即得。
最后应说明的是,以上实施例仅用以说明而非限制本发明的技术方案,尽管参照上述实施例对本发明进行了详细说明,本领域技术人员应当理解,依然可以对本发明进行修改或者等同替换,而不脱离本发明的精神和范围的任何修改或局部替换,其均应涵盖在本发明的权利要求范围中。
Claims (6)
1.一种苤蓝香菇减脂饼干,其特征在于,采用下述重量分数的原料制成:
高纤维全麦面粉30-40份,香菇粉10-15份,藜麦粉10-15份,核桃油7-10份,橄榄油5-8份,鲜酿酵素5-7份,蜂蜜1-3份,麦芽糖醇3-5份、膳食纤维7-9份,鸡蛋3-5份,小苏打0.3-0.4份,脱脂奶粉3-7份,饼干专用酶0.05-0.1份,葡萄汁5-10份,苤蓝汁6-10份,食盐0.5-1份,疏松剂和水适量。
2.根据权利要求1所述的苤蓝香菇减脂饼干,其特征在于,采用下述重量分数的原料制成:
高纤维全麦面粉30份,香菇粉10份,藜麦粉10份,核桃油7份,橄榄油5份,鲜酿酵素5份,蜂蜜1份,麦芽糖醇3份、膳食纤维7份,鸡蛋3份,小苏打0.3份,脱脂奶粉3份,饼干专用酶0.05份,葡萄汁5份,苤蓝汁6份,食盐0.5份,疏松剂和水适量。
3.根据权利要求1所述的苤蓝香菇减脂饼干,其特征在于,采用下述重量分数的原料制成:
高纤维全麦面粉40份,香菇粉15份,藜麦粉15份,核桃油10份,橄榄油8份,鲜酿酵素7份,蜂蜜3份,麦芽糖醇5份、膳食纤维9份,鸡蛋5份,小苏打0.4份,脱脂奶粉7份,饼干专用酶0.05份,葡萄汁10份,苤蓝汁10份,食盐1份,疏松剂和水适量。
4.根据权利要求1所述的苤蓝香菇减脂饼干,其特征在于,采用下述重量分数的原料制成:
高纤维全麦面粉35份,香菇粉13份,藜麦粉13份,核桃油8份,橄榄油6份,鲜酿酵素6份,蜂蜜2份,麦芽糖醇4份、膳食纤维8份,鸡蛋4份,小苏打0.35份,脱脂奶粉5份,饼干专用酶0.08份,葡萄汁8份,苤蓝汁8份,食盐0.8份,疏松剂和水适量。
5.根据权利要求1所述的苤蓝香菇减脂饼干,其特征在于,所述鲜酿酵素的制备方法:按照2:1:1:3:3:4:2的质量比称取新鲜的胡萝卜、西红柿、黄瓜、西兰花、火龙果、香蕉、橙子,洗净,切块,放在专用的酵素发酵桶中,加入酵素专用菌进行催化,催化3-5天,酿制的高活性酵素即鲜酿酵素。
6.根据权利要求1所述的苤蓝香菇减脂饼干,其特征在于,制备方法包括如下步骤:
(1)、将高纤维全麦面粉,香菇粉,藜麦粉和适量水混合,并加热至90℃-108℃,保持该温度对其进行减压浓缩成相对密度为1.2-1.4的粘稠物,通常情况减压过程中,压力为1.3*105Pa-4*105Pa;
(2)、将鲜酿酵素、蜂蜜、麦芽糖醇、葡萄汁、苤蓝汁和食盐混合均匀,再密封静置10-20min,得到混合物A;
(3)、将步骤(1)得到的粘稠物、混合物A、鸡蛋、脱脂奶粉、核桃油、橄榄油、膳食纤维、小苏打、饼干专用酶、疏松剂和适量水进行调和,制成面团;
(4)、静置20min-60min后用模具将面团压制成型后烤熟,在烘烤过程时存在两个温度及时间阶段,第一阶段是:温度110℃-130℃,时间0.5min-1min,第二阶段是:温度225℃-250℃,时间1min-2min,两个阶段需交替进行1-3次。
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