CN112155164A - 一种梨汁桂花麻薯及其制备方法 - Google Patents
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Abstract
本发明公开了一种梨汁桂花麻薯及其制备方法，由以下重量份的原料制成：糯米粉100‑150份、玉米淀粉20‑40份、麦芽糖醇50‑70份、木糖醇4‑6份、单脂肪酸甘油酯0.2‑1.2份、桂花多酚1‑3份、桂花蜜20‑28份、椰蓉1‑2份、黄原胶0.5‑1.5份、防腐剂0.1‑0.3份、梨汁20‑50份。本发明以桂花蜜为夹心，在麻薯皮中加入相应的桂花多酚作为呼应，使其具有增强免疫力、抗衰老、抗肿瘤、降血糖等多种功效；以梨汁代替了部分水，使麻薯在具有生津清热功效的同时丰富口感、增加美感；使用甜味剂代替蔗糖，最大程度的降低麻薯中的含糖量，使本发明具有低糖低热、美味营养、养生保健等优点。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种梨汁桂花麻薯及其制备方法。
背景技术
麻薯是一种由糯米粉或其他淀粉类制成的有弹性和粘性的食品，其源于日本，台湾地区将其音译称为“麻糬”。在大陆又叫做草饼，浙江地区也有直接叫麻薯的说法。
桂花，又名岩桂，是中国传统十大名花之一。桂花清可绝尘，浓能远溢，堪称一绝。其不仅可作药用，还可以应用于烹饪食品的主料或配料以及食品工业的原料。桂花大多用来做桂花糕、桂花酒以及桂花茶等产品，但以桂花为原料制成的麻薯还未见有专利公开。
多酚是植物中一类重要的次生代谢产物,桂花多酚成分丰富,是良好的天然抗氧化物来源,具有增强免疫力、抗衰老、抗肿瘤、降血糖等多种功效。
雪梨堪称梨中之佳品，具有饱满，多汁，脆口等特点。其味甘性寒，富含苹果酸、柠檬酸、维生素B1、维生素B2、维生素C、胡萝卜素等营养物质，具生津润燥、清热化痰之功效，尤其适合秋天食用。传统医学上认为雪梨性味清凉甘甜，入肺，有生津、润燥、清热、化痰作用，不仅可为体弱者和老人补充营养和水分，而且对肝炎病人有保肝、助消化、促食欲的作用。
目前市面上的大多数麻薯存在糖分高、热量高等问题，不仅使得减肥瘦身人群对美味的麻薯望而却步，也与当今崇尚健康饮食、绿色饮食的饮食潮流背道而驰。因此，我们提出了一种低糖低热、美味营养、养生保健的新型梨汁桂花麻薯及其制备方法。
发明内容
本发明的目的在于提供一种梨汁桂花麻薯及其制备方法。
为解决上述问题，本发明所采取的技术方案如下：
一种梨汁桂花麻薯及其制备方法，其特征在于，其是由下列重量份的原料制成：糯米粉100-150份、玉米淀粉20-40份、麦芽糖醇50-70份、木糖醇4-6份、单脂肪酸甘油酯0.2-1.2份、桂花多酚1-3份、桂花蜜20-28份、椰蓉1-2份、黄原胶0.5-1.5份、防腐剂0.1-0.3份、梨汁20-50份。
所述桂花蜜是由新鲜桂花沥干水分后由蜂蜜浸泡所得。
所述梨汁是将新鲜的雪梨用流动清水清洗干净，去皮，切块并投入沸水中热烫，捞出，按料水比1∶2放入榨汁机同时加入0.02％的异抗坏血酸打浆所得。
所述防腐剂选自脱氢乙酸钠或山梨酸钾中的至少一种。上述防腐剂起到保鲜防霉的作用。
一种梨汁桂花麻薯及其制备方法，其特征在于，包括以下步骤：
(1)将桂花蜜、木糖醇与黄原胶、防腐剂均匀混合后，得麻薯馅，备用。
(2)将糯米粉、玉米淀粉、麦芽糖醇、桂花多酚、梨汁、适量水、单脂肪酸甘油酯置于蒸制机中进行充分搅拌，制成麻薯皮，并熟化。
(3)将熟化后的麻薯皮降温，包入麻薯陷，成型，冷却，得成品。
(4)在成品上均匀裹上椰蓉。
(5)杀菌，之后由自动封装机封装，再进行杀菌。
本发明的有益效果为：
本发明克服了现有技术的不足，改善了现有麻薯的配方，本发明以桂花蜜为夹心，在麻薯皮中加入相应的桂花多酚作为呼应，使其具有增强免疫力、抗衰老、抗肿瘤、降血糖等多种功效；以梨汁代替了部分水，使麻薯在具有生津清热功效的同时丰富口感、增加美感；使用甜味剂代替蔗糖，最大程度的降低麻薯中的含糖量，使本发明具有低糖低热、美味营养、养生保健等优点。
具体实施方式
实施例1，梨汁桂花麻薯配方：
一种梨汁桂花麻薯，其是由下列重量份的原料制成：糯米粉100份、玉米淀粉20份、麦芽糖醇56份、木糖醇4份、单脂肪酸甘油酯0.4份、桂花多酚3份、桂花蜜24份、椰蓉2份、黄原胶1份、防腐剂0.1份、梨汁30份
所述桂花蜜是由新鲜桂花沥干水分后由蜂蜜浸泡所得。
所述梨汁是将新鲜的雪梨用流动清水清洗干净，去皮，切块并投入沸水中热烫，捞出，按料水比1∶2放入榨汁机同时加入0.02％的异抗坏血酸打浆所得。
所述防腐剂为0.05份脱氢乙酸钠和0.05份山梨酸钾。
一种梨汁桂花麻薯的制作方法，包括以下步骤：
(1)将桂花蜜、木糖醇与黄原胶、防腐剂均匀混合后，得麻薯馅，备用。
(2)将糯米粉、玉米淀粉、麦芽糖醇、桂花多酚、梨汁、适量水、单脂肪酸甘油酯置于蒸制机中进行充分搅拌，制成麻薯皮，并熟化。
(3)将熟化后的麻薯皮降温，包入麻薯陷，成型，冷却，得成品。
(4)在成品上均匀裹上椰蓉。
(5)杀菌，之后由自动封装机封装，再进行杀菌。
该梨汁桂花麻薯外表圆润光滑，具有良好的弹性与口感。同时具有浓郁的桂花香气和丰富的营养价值以及独特的保健价值。且制作工艺简单，适用于工业化生产。
Claims (5)
1.一种梨汁桂花麻薯及其制备方法，其特征在于，其是由下列重量份的原料制成：糯米粉100-150份、玉米淀粉20-40份、麦芽糖醇50-70份、木糖醇4-6份、单脂肪酸甘油酯0.2-1.2份、桂花多酚1-3份、桂花蜜20-28份、椰蓉1-2份、黄原胶0.5-1.5份、防腐剂0.1-0.3份、梨汁20-50份。
2.根据权利要求1所述的桂花蜜是由新鲜桂花沥干水分后由蜂蜜浸泡所得。
3.根据权利要求1所述的梨汁是将新鲜的雪梨用流动清水清洗干净，去皮，切块并投入沸水中热烫，捞出，按料水比1∶2放入榨汁机同时加入0.02％的异抗坏血酸打浆所得。
4.根据权利要求1所述的防腐剂选自脱氢乙酸钠或山梨酸钾中的至少一种。上述防腐剂起到保鲜防霉的作用。
5.根据权利要求1所述的一种梨汁桂花麻薯及其制备方法，其特征在于，包括以下步骤：
(1)将桂花蜜、木糖醇与黄原胶、防腐剂均匀混合后，得麻薯馅，备用。
(2)将糯米粉、玉米淀粉、麦芽糖醇、桂花多酚、梨汁、适量水、单脂肪酸甘油酯置于蒸制机中进行充分搅拌，制成麻薯皮，并熟化。
(3)将熟化后的麻薯皮降温，包入麻薯陷，成型，冷却，得成品。
(4)在成品上均匀裹上椰蓉。
(5)杀菌，之后由自动封装机封装，再进行杀菌。
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229969A (zh) * | 2013-02-20 | 2013-08-07 | 福建紫心生物薯业有限公司 | 地瓜馅料制作工艺及地瓜麻薯 |
| CN106798355A (zh) * | 2016-12-14 | 2017-06-06 | 广州合诚实业有限公司 | 一种免蒸煮麻薯及其制备方法 |
| CN108936301A (zh) * | 2018-07-04 | 2018-12-07 | 安徽盼盼食品有限公司 | 一种具有降血糖作用的抹茶麻薯的制备方法 |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229969A (zh) * | 2013-02-20 | 2013-08-07 | 福建紫心生物薯业有限公司 | 地瓜馅料制作工艺及地瓜麻薯 |
| CN106798355A (zh) * | 2016-12-14 | 2017-06-06 | 广州合诚实业有限公司 | 一种免蒸煮麻薯及其制备方法 |
| CN108936301A (zh) * | 2018-07-04 | 2018-12-07 | 安徽盼盼食品有限公司 | 一种具有降血糖作用的抹茶麻薯的制备方法 |
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