CN112772835A - 一种奶香黄精馒头的加工方法 - Google Patents
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Abstract
本发明公开了一种奶香黄精馒头的加工方法,是由下述重量份的原料制成:小麦特一粉100份,黄精粉10~20份、白砂糖2~4份、纯牛奶20~40份、酵母粉1~2份、泡打粉0.5~1份、饮用水20~50份。本发明将新鲜黄精按既定方法炮制、烘干、粉碎过筛加入小麦粉中制成黄精馒头,加入酵母粉、泡打粉和适宜的水,同时配比适宜量的牛奶,蒸制成奶香黄精馒头,具有形态饱满、色泽诱人、表面无皱缩、塌陷,按压有弹性、松软,口感有嚼劲、不粘牙,风味香甜、黄精味浓郁等特点,提高了馒头的营养保健功效,同时也丰富了黄精面点类食品种类。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种奶香黄精馒头的加工方法。
背景技术
黄精为百合科黄精属多年生草本植物黄精(Polygonatum sibiricum Red.)、滇黄精(Polygonatum kingianum Coll.et Hemsl.)、多花黄精(Polygonatum cyrtonema Hua)的干燥根,属药食同源植物,广泛分布于全国各地。
黄精始载于《神农本草经》,在我国的药用历史已逾2000年,局滋阴补肾、生津养胃之药效。《名医别录》记载,黄精“味甘,平,无毒。主补中益气,除风湿,安五脏。”《神仙芝草经》中说,“黄精宽中益气,使五脏调和,肌肉充盛,骨髓坚强,其力倍增,多年不老,颜色鲜明,发白更黑,齿落更生”。《本草纲目》记载,“气味:甘、平、无毒。主治:补气益肾,除风湿,安五脏。久服轻身延年不饥。补五涝七伤,助筋骨、耐寒暑、润心肺”。黄精最早作为食材出现在《诗经》中,古人多记载以黄精为养生、辟谷之食。《食疗本草》中说,“黄精,凡生时有一硕,熟有三四斗,蒸之若生,勋刺人咽喉。暴使干,不尔朽坏。根叶花实皆可食之,但相对者是,不对者名偏精”。
黄精具有丰富药用价值和食用价值。黄精的化学成分主要有多糖类、甾体皂苷、黄酮及蒽醌类化合物、生物碱、强心苷、木脂素、维生素和多种对人体有用的氨基酸及微量元素等营养成分,具有降血糖、降血脂、抑菌抗炎、抗肿瘤、抗氧化、提高机体免疫力等广泛的药理活性。现代药理学研究结果表明,黄精多糖是黄精的最重要的活性成分,主要由葡萄糖、甘露聚糖、半乳糖醛酸、阿拉伯糖、木糖、半乳糖和甘露糖以及果糖构成,具有降糖降脂、提高免疫、抗肿瘤、抗氧化、抗炎、抗病毒、抗动脉粥样硬化提高学习记忆力等作用;而黄精甾体皂苷的药理活性主要集中在在降糖、抗抑郁、提高免疫以及改善学习记忆和抗肿瘤方面……此外,黄精根茎肥厚,含有大量淀粉、蛋白质、脂肪等多种营养成分,煮食、炖服既能充饥,又有益身体健康。有试验验证,以黄精为主要成分的复方制剂对实验动物无毒副作用;生黄精的生、麻可能对黏膜产生一定刺激从而具有急性毒性,而炮制后的黄精并不具有明显毒性。
卫生部卫法监发[2002]51号文件公布黄精为药食同源中药资源。在人们日渐重视养生保健的今天,黄精因其具有抗氧化、降糖降脂、抑菌抗炎、提高免疫等功效,广泛受到人们的欢迎,各种食疗方层出不穷,如“黄精粥”、“黄精炖排骨”等,功能性食品的开发也逐渐成为市场热点。但一方面黄精生品具生麻味及刺激性,不能直接食用,需炮制加工后食用;另一方面,黄精在食品加工领域产品种类单一,局限于黄精蜜饯、黄精酒等产品,面点类加工还有很大开发空间。
发明内容
本发明的目的是,针对药食同源黄精产品开发种类单一的现状,将黄精引入面点加工,通过试验确定适宜的原料配比,加工制备成风味独特、口感细腻、饱腹感较好的黄精馒头,提高黄精食材的利用率,丰富馒头品种,增加馒头营养价值。
本发明目的通过以下技术方案来实现:
一种奶香黄精馒头的加工方法,按照以下步骤进行:
A、黄精粉的制备:将新鲜的黄精块茎洗净后,用0.2%NaCl溶液浸泡2~3min,再用无菌软水清洗两次,置于55~60℃烘箱烘干,黄精干品或新鲜黄精置于蒸锅中,清水蒸制3h,焖润2h,蒸一次,炮制至切开后断面无白芯,切片,置于55~60℃烘箱烘干至含水量15%以下,粉碎过60目筛,备用;
B、黄精馒头原料配方:小麦特一粉100份,黄精粉10~20份、白砂糖2~4份、纯牛奶20~40份、酵母粉1~2份、泡打粉0.5~1份、饮用水20~50份,称量,备料;
C、和面、揉面:将步骤B中的酵母粉和白砂糖用适量温水溶解,加入事先混合均匀的面粉和黄精粉中,补足剩余所需水和纯牛奶,置于和面机中揉压20~30min至面团柔润光滑;
D、醒发、成型:将揉好的面团置于40℃下醒发50~60min;取出,手工揉压面团,排出面团中的二氧化碳,至面团表面光滑;按需揉搓面团成约15~20g的馒头生胚,置于笼屉中二次醒发20~30min,备用;
E、冷水蒸制馒头:将步骤D所述的馒头生胚置于冷水蒸锅中,蒸制30min,迅速取出、降温;
F、冷冻保存:待步骤E所述的黄精馒头冷却,放入自封袋或真空包装后置于-20℃冷冻保存。
步骤B中,所述纯牛奶和饮用水添加量总和为小麦粉与黄精粉添加总量的50%~60%。
步骤C中,所述适量温水溶解酵母粉和白砂糖,水温为30~40℃。
有益效果
1、将黄精粉和小麦粉完美结合,通过试验确定二者适宜比例,确保面团能够正常发酵,且黄精香味浓郁,改善馒头风味的同时保证其外观蓬松、口感细腻;
2、风味独特,营养丰富。本发明中含有黄精和牛奶,具有丰富蛋白质、氨基酸、维生素等多种营养物质。同时添加黄精和牛奶能够改善馒头的风味,赋予馒头独特香气,使得加工制成的黄精馒头入口回甜,具有黄精的甘甜和奶香味。
3、由于黄精和面粉吸水能力不同,添加少量泡打粉和调节饮用水的添加量,使得面团发酵充分,加工得到的黄精馒头内部结构疏松,外观光滑松软、有弹性。
4、黄精具有降血糖、降血脂、抗氧化等功效,本发明的馒头中添加黄精,可提高馒头的营养价值,满足人们对馒头品种和营养品质的要求。
综上所述,本发明将富含营养、健康功效成分的黄精粉加入面点制作中,研制成黄精馒头,具有形态完整、表面光滑松软、色泽诱人、表面光滑无皱缩、塌陷,质地均一、结构疏松有弹性,口感细腻不粘牙、有嚼劲等特点,蒸制后散发小麦粉发酵的香气和黄精特有的甘甜味,以及牛奶的奶香,风味独特。本发明将黄精引入面点制作,丰富了现有黄精产品的种类,提高产地黄精加工利用率,为药食同源黄精系列产品的研制进行的初步探索。
具体实施方式
下面结合实施例对本发明做进一步详细的描述,但本发明并不受这些内容所限制。
小麦特一粉:益海嘉里食品工业有限公司生产,金龙鱼多用途麦芯小麦粉酵母粉:安琪酵母股份有限公司生产,高活性干酵母
泡打粉:安琪酵母股份有限公司生产,包子泡打粉(复合膨松剂)
纯牛奶:西安东方乳液有限公司生产,多鲜纯牛奶
白砂糖:安琪酵母股份有限公司生产,百钻细砂糖
实施例1:(奶香黄精馒头制备1)
一种奶香黄精馒头的加工方法按照以下步骤进行:
A、黄精粉的制备:将新鲜的黄精块茎洗净后,用0.2%NaCl溶液浸泡2min,再用无菌软水清洗两次,置于55℃烘箱烘干,黄精干品或新鲜黄精置于蒸锅中,清水蒸制3h,焖润2h,蒸一次,炮制至切开后断面无白芯,切片,置于55℃烘箱烘干至含水量15%以下,粉碎过60目筛,备用;
B、黄精馒头原料配方:按重量小麦特一粉100份,黄精粉20份、白砂糖2份、纯牛奶20份、酵母粉1份、泡打粉0.5份、饮用水40份,称量,备料;
C、和面、揉面:将步骤(2)中的酵母粉和白砂糖用30℃温水溶解,加入事先混合均匀的面粉和黄精粉中,使得纯牛奶和饮用水添加量总和为小麦粉与黄精粉添加总量的50%,置于和面机中揉压20min至面团柔润光滑;
D、醒发、成型:将揉好的面团置于40℃下醒发50min;取出,手工揉压面团,排出面团中的二氧化碳,至面团表面光滑;按需揉搓面团成约15g的馒头生胚,置于笼屉中二次醒发20min,备用;
E、冷水蒸制馒头:将步骤D所述的馒头生胚置于冷水蒸锅中,蒸制30min,迅速取出、降温;
F、冷冻保存:待步骤E所述的黄精馒头冷却,放入自封袋或真空包装后置于-20℃冷冻保存。
实施例2:(奶香黄精馒头制备2)
A、黄精粉的制备:将新鲜的黄精块茎洗净后,用0.2%NaCl溶液浸泡3min,再用无菌软水清洗两次,置于60℃烘箱烘干,黄精干品或新鲜黄精置于蒸锅中,清水蒸制3h,焖润2h,蒸一次,炮制至切开后断面无白芯,切片,置于60℃烘箱烘干至含水量15%以下,粉碎过60目筛,备用;
B、黄精馒头原料配方:按重量小麦特一粉100份,黄精粉20份、白砂糖2份、纯牛奶20份、酵母粉1份、泡打粉0.5份、饮用水50份,称量,备料;
C、和面、揉面:将步骤(2)中的酵母粉和白砂糖用40℃温水溶解,加入事先混合均匀的面粉和黄精粉中,使得纯牛奶和饮用水添加量总和为小麦粉与黄精粉添加总量的60%,置于和面机中揉压30min至面团柔润光滑;
D、醒发、成型:将揉好的面团置于40℃下醒发60min;取出,手工揉压面团,排出面团中的二氧化碳,至面团表面光滑;按需揉搓面团成约20g的馒头生胚,置于笼屉中二次醒发30min,备用;
E、冷水蒸制馒头:将步骤D所述的馒头生胚置于冷水蒸锅中,蒸制30min,迅速取出、降温;
F、冷冻保存:待步骤E所述的黄精馒头冷却,放入自封袋或真空包装后置于-20℃冷冻保存。
实施例3:(奶香黄精馒头制备3)
A、黄精粉的制备:将新鲜的黄精块茎洗净后,用0.2%NaCl溶液浸泡2min,再用无菌软水清洗两次,置于60℃烘箱烘干,黄精干品或新鲜黄精置于蒸锅中,清水蒸制3h,焖润2h,蒸一次,炮制至切开后断面无白芯,切片,置于55℃烘箱烘干至含水量15%以下,粉碎过60目筛,备用;
B、黄精馒头原料配方:按重量小麦特一粉100份,黄精粉15份、白砂糖3份、纯牛奶30份、酵母粉1.5份、泡打粉0.75份、饮用水30份,称量,备料;
C、和面、揉面:将步骤(2)中的酵母粉和白砂糖用40℃温水溶解,加入事先混合均匀的面粉和黄精粉中,补足剩余所需水和纯牛奶,使得纯牛奶和饮用水添加量总和为小麦粉与黄精粉添加总量的60%,置于和面机中揉压20min至面团柔润光滑;
D、醒发、成型:将揉好的面团置于40℃下醒发60min;取出,手工揉压面团,排出面团中的二氧化碳,至面团表面光滑;按需揉搓面团成约15g的馒头生胚,置于笼屉中二次醒发30min,备用;
E、冷水蒸制馒头:将步骤D所述的馒头生胚置于冷水蒸锅中,蒸制30min,迅速取出、降温;
F、冷冻保存:待步骤E所述的黄精馒头冷却,放入自封袋或真空包装后置于-20℃冷冻保存。
实施例4:(奶香黄精馒头制备4)
A、黄精粉的制备:将新鲜的黄精块茎洗净后,用0.2%NaCl溶液浸泡3min,再用无菌软水清洗两次,置于55℃烘箱烘干,黄精干品或新鲜黄精置于蒸锅中,清水蒸制3h,焖润2h,蒸一次,炮制至切开后断面无白芯,切片,置于60℃烘箱烘干至含水量15%以下,粉碎过60目筛,备用;
B、黄精馒头原料配方:按重量小麦特一粉100份,黄精粉10份、白砂糖4份、纯牛奶40份、酵母粉2份、泡打粉1份、饮用水20份,称量,备料;
C、和面、揉面:将步骤(2)中的酵母粉和白砂糖用35℃温水溶解,加入事先混合均匀的面粉和黄精粉中,补足剩余所需水和纯牛奶,使得纯牛奶和饮用水添加量总和为小麦粉与黄精粉添加总量的50%,置于和面机中揉压25min至面团柔润光滑;
D、醒发、成型:将揉好的面团置于40℃下醒发55min;取出,手工揉压面团,排出面团中的二氧化碳,至面团表面光滑;按需揉搓面团成约15g的馒头生胚,置于笼屉中二次醒发25min,备用;
E、冷水蒸制馒头:将步骤D所述的馒头生胚置于冷水蒸锅中,蒸制30min,迅速取出、降温;
F、冷冻保存:待步骤E所述的黄精馒头冷却,放入自封袋或真空包装后置于-20℃冷冻保存。
对比例1:
该对比例相对于实施例一、二、三、四设置,其与实施例一的区别在于:所述步骤B中的原料配方为:按重量小麦特一粉100份、黄精粉0份、白砂糖3份、纯牛奶0份、酵母粉1份、泡打粉0.5份、饮用水60份,称量,备用。其余步骤工艺同实施例1。
测试例1各原料重量配比关系对黄精馒头感官品质的影响
本测试例具体选用对黄精馒头发酵影响较大的因素:实施例1中制备的黄精粉、白砂糖、饮用水以及纯牛奶的添加量,根据L9(34)正交表设计正交试验,参照相应标准对黄精馒头的食用品质进行感官评价,并测定其比容(mL/g),对照对比例换算成相应的比容得分,采用综合评分法对比验证上述黄精馒头加工步骤中各原料的重量份配比关系,评定其对制得的黄精馒头色泽、表皮外观、内部结构、口感、粘性和风味感官特性的影响。具体实验操作如下:
1、评分标准见表1所示,比容计算方法如式1所示,比容得分计算方法如式2所示,综合评分计算方法如式3所示:
表1黄精馒头感官评价评定表
式1:馒头比容(mL/g)=馒头体积(mL)/馒头质量(g)
式2:馒头比容得分=测试例比容值×100/对比例比容值
式3:馒头综合得分=0.95×感官评分+0.05×比容得分
2、具体实验方法
(1)固定加工方法中所述步骤B黄精馒头原料配方中小麦特一粉100份、酵母粉1份、泡打粉0.5份不变,按照正交表表头设计进行黄精馒头主要影响因素的不同重量份配比试验。
(2)根据GB/T 16291.2-2010,选择对随机选取得评价员(10人,年龄18~25岁)进行简单感官评价的培训。评价员进行试吃,根据评分表对不同配方的产品进行打分,汇总每人的得分,取平均值为该配方下产品的最终得分。在每组测试之间,使评价员到通风湿润的环境休息5min以使嗅觉恢复,之后进行下一组测试。
(3)采用小米置换的方法,测定馒头的体积(mL),按照式1计算馒头比容。
(4)根据式2、式3进行综合评分,作为评定标准。
3、实验评价结果
各因素添加量对黄精馒头感官特性和品质的影响如表2所示:
表2
由表2测试验证结果分析可知,各因素对黄精馒头感官影响顺序为:黄精粉添加量(A)>牛奶添加量(B)>白砂糖添加量(C),得到黄精馒头评分最高的配方为:A3B1C2,即黄精粉添加量为20份,牛奶添加量为20份,白砂糖添加量为2份。
综上所述,当限定面粉添加量100份,酵母添加量1份,泡打粉添加量0.5份用量下,黄精粉添加量为20份,牛奶添加量为20份,水添加量为40份,白砂糖添加量为2份时,配方得到的黄精馒头,色泽、风味、口感等感官评分相对较高,面团发酵较充分。继续增加黄精粉的添加量会突出黄精的药苦味,掩盖馒头原有的清香,且食用过多会产生超出《中国药典》规定每日摄入量9~15g的风险,也使得经济成本加大。
Claims (3)
1.一种奶香黄精馒头的加工方法,其特征在于,包括以下步骤:
A、黄精粉的制备:将新鲜的黄精块茎洗净后,用0.2%NaCl溶液浸泡2~3min,再用无菌软水清洗两次,置于55~60℃烘箱烘干,黄精干品或新鲜黄精置于蒸锅中,清水蒸制3h,焖润2h,蒸一次,炮制至切开后断面无白芯,切片,置于55~60℃烘箱烘干至含水量15%以下,粉碎过60目筛,备用;
B、黄精馒头原料配方:小麦特一粉100份,黄精粉10~20份、白砂糖2~4份、纯牛奶20~40份、酵母粉1~2份、泡打粉0.5~1份、饮用水20~50份,称量,备料;
C、和面、揉面:将步骤B中的酵母粉和白砂糖用适量温水溶解,加入事先混合均匀的面粉和黄精粉中,补足剩余所需水和纯牛奶,置于和面机中揉压20~30min至面团柔润光滑;
D、醒发、成型:将揉好的面团置于40℃下醒发50~60min,取出,手工揉压面团,排出面团中的二氧化碳,至面团表面光滑,按需揉搓面团成约15~20g的馒头生胚,置于笼屉中二次醒发20~30min,备用;
E、冷水蒸制馒头:将步骤D所述的馒头生胚置于冷水蒸锅中,蒸制30min,迅速取出、降温;
F、冷冻保存:待步骤E所述的黄精馒头冷却,放入自封袋或真空包装后置于-20℃冷冻保存。
2.根据权利要求1所述的一种奶香黄精馒头的加工方法,其特征在于,所述步骤B黄精馒头原料配方中,纯牛奶和饮用水添加量总和为小麦粉与黄精粉添加总量的50%~60%。
3.根据权利要求1所述的一种奶香黄精馒头的加工方法,其特征在于,所述步骤C和面步骤中,用适量温水溶解酵母粉和白砂糖,水温为30~40℃。
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