CN113197280A - 一种以紫苏叶的天然深共晶提取液为原料的面食制品 - Google Patents
一种以紫苏叶的天然深共晶提取液为原料的面食制品 Download PDFInfo
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Abstract
本发明公开了一种基于紫苏叶天然深共晶提取液的面食制品。本发明将紫苏叶的天然深共晶提取液与面粉、糯米粉或荸荠粉以一定比例进行混合、辅以紫苏籽油调味后制成紫苏面条、紫苏馒头、紫苏雪媚娘、紫苏元宵、紫苏糯米糕、紫苏水晶糕。通过天然深共晶固色的紫苏叶提取液，其中的花色苷在蒸制温度下具有较好稳定性，是一种健康天然的新型食用染色剂；其本身带有的紫苏叶的清甜香气，配合紫苏籽油的醇厚口感，起到染色、增味添香的作用；同时紫苏提取液有抗氧化、预防高血压、促进肠胃蠕动的作用，紫苏籽油富含的亚麻酸具有较高的营养价值。将紫苏叶的天然深共晶提取液用于面食制品，不仅能提高色、香、味的全方位感官感受，而且具有天然保健作用。
Description
技术领域
本发明涉及了一种以紫苏叶的天然深共晶提取液为原料的面食制品，属于食品技术领域。
背景技术
紫苏为一年生草本植物，广泛地分布于亚洲中国、日本、韩国等地，在我国已有2000多年的栽种历史，并作为一种传统的药食同源植物用于日常食品和中药中。紫苏叶的香气因品种不同而不同，叶片带紫红的植株味道清甜，全绿植株香气带青，有浓郁的枯茗气息。
紫苏叶作为药用，具有润肺止咳、清热解毒、镇静消炎、抑菌、促进肠胃蠕动等保健作用；作为食物辅料用于炒菜调味、腌制品制作、生冷海鲜刺身配菜等。紫苏籽油作为一种天然的高度不饱和油脂，具有抗衰老、降血脂、提高记忆力以及预防老年痴呆的作用。
天然深共晶溶液作为一种新型的生物活性物质提取剂，由天然的生物代谢产物(如葡萄糖、乳酸、柠檬酸、甘油等)组成，作为一种特殊的离子液体，不仅有低熔点、不易挥发、较强溶解度的特点，还具有粘度和酸碱度可调控、天然无污染、可食用、可循环利用的特点。且目前研究发现，天然深共晶可用于提取植物中的花色苷和色素，且相较于纯水提方法，花色苷和色素可较长时间、较高温度下稳定存在于天然深共晶溶液中。
在越发注重天然的今日，存在于植物中的天然色素和花色苷被广泛应用于食品中，如来自紫薯、火龙果、蓝莓、草莓、猕猴桃、南瓜、乌桕叶的色素等。产品范围从新潮饮品到传统点心，花样层出不穷，琳琅满目。目前还没有将紫苏叶的天然深共晶液体提取液作为溶液及染色剂用于食品加工中的应用。本发明以紫苏叶的天然深共晶溶液提取液为原料，制作一系列面食制品，辅以紫苏籽油，改进食品外观色彩的同时保证了口感，附加了营养价值，符合消费者健康自然而个性鲜明缤纷的消费趋向。
发明内容
本发明所要解决的技术问题是：紫苏叶中的活性物质的开发、利用问题。
为了解决上述技术问题，本发明提供了一种以紫苏叶的天然深共晶提取液为原料的面食制品，以紫苏叶的天然深共晶提取液为原料，提供着色效果并增强面食的口感和营养价值，配以面粉或糯米粉、玉米淀粉、荸荠粉、酵母、牛奶、椰汁、紫苏籽油、蜂蜜、绵白糖、鸡蛋和食用盐，然后加工制成紫苏面条、紫苏馒头、紫苏雪媚娘、紫苏元宵、紫苏糯米糕或紫苏水晶糕；所述紫苏叶的天然深共晶提取液由紫苏叶与天然深共晶溶液和水充分混合后静置而成；所述的天然深共晶溶液由葡萄糖和柠檬酸加水稀释溶解而成。
优选地，所述紫苏叶的天然深共晶提取液中的紫苏叶与水的质量比为1:20；所述的天然深共晶溶液中，葡萄糖和柠檬酸的质量比为3:1，葡萄糖与水的质量比为0.5～2:1。
优选地，所述的紫苏面条包括以质量份数计的面粉3份、紫苏叶的天然深共晶提取液1份、鸡蛋0.8～1.2份、紫苏籽油0.05份和食用盐0.04份。
优选地，所述的紫苏馒头包括以质量份数计的面粉2.2份、紫苏叶的天然深共晶提取液1份、干酵母的温水混合液0.29份、绵白糖0.02份和紫苏籽油0.004份。
优选地，所述的干酵母的温水混合液中干酵母与温水的质量比为1:10，所述温水的温度为36℃。
优选地，所述的紫苏雪媚娘和紫苏元宵包括紫苏糯米皮，所述的紫苏糯米皮包括以质量份数计的糯米粉1份、玉米淀粉0.3份、紫苏叶的天然深共晶提取液1.5份、牛奶0.5份、绵白糖0.5份和蜂蜜0.1份。
优选地，所述的紫苏糯米糕包括以质量份数计的糯米1份、紫苏叶的天然深共晶提取液2份和绵白糖0.05份；所述的紫苏水晶糕包括以质量份数计的荸荠粉2份、紫苏叶的天然深共晶提取液4份、椰汁4份和绵白糖0.75份。
优选地，所述的紫苏薯圆包括以质量份数计的木薯粉1份、紫苏叶的天然深共晶提取液0.8份和绵白糖0.05份。
与现有技术相比，本发明的有益效果在于：
本发明的以紫苏叶的天然深共晶提取液为原料的面食制品，通过天然深共晶固色的紫苏叶提取液，其中的花色苷在蒸制温度下具有较好稳定性，是一种健康天然的新型食用染色剂；其本身带有的紫苏叶的清甜香气，配合紫苏籽油的醇厚口感，起到染色、增味添香的作用；同时紫苏提取液有抗氧化、预防高血压、促进肠胃蠕动的作用，紫苏籽油富含的亚麻酸具有较高的营养价值；将紫苏叶的天然深共晶提取液用于面食制品，不仅能提高色、香、味的全方位感官感受，而且具有天然保健作用。
具体实施方式
为使本发明更明显易懂，兹以优选实施例作详细说明如下。
实施例1紫苏叶的天然深共晶提取液的制备
(1)将新鲜紫苏叶洗净，放入40℃烘箱中烘干至恒重，取出紫苏叶用粉碎机磨成粉，40目过筛。
(2)葡萄糖47g与柠檬酸25g混合后，加入48g的50℃纯净水，充分搅拌混合均匀至澄清透明，加入紫苏叶粉末20g与纯净水352g，常温静置6h，得到紫苏叶的天然深共晶提取液。
实施例2紫苏叶的天然深共晶提取液的制备
(1)将新鲜紫苏叶洗净，放入40℃烘箱中烘干至恒重，取出紫苏叶用粉碎机磨成粉，40目过筛。
(2)葡萄糖34g与柠檬酸38g混合后，加入48g的50℃纯净水，充分搅拌混合均匀至澄清透明，加入紫苏叶粉末20g与纯净水352g，常温静置6h，得到紫苏叶的天然深共晶提取液。
实施例3紫苏叶的天然深共晶提取液的制备
(1)将新鲜紫苏叶洗净，放入40℃烘箱中烘干至恒重，取出紫苏叶用粉碎机磨成粉，40目过筛。
(2)葡萄糖54g与柠檬酸18g混合后，加入48g的50℃纯净水，充分搅拌混合均匀至澄清透明，加入紫苏叶粉末20g与纯净水352g，常温静置6h，得到紫苏叶的天然深共晶提取液。
实施例4紫苏面条
300g面粉与100g紫苏叶的天然深共晶提取液、1个鸡蛋、0.5g紫苏籽油、0.4g盐混合均匀，揉制成面团，压至光滑后切面机切面制成面条。
实施例5紫苏馒头
白糖2g混入36℃的紫苏叶的天然深共晶提取液的温水中(紫苏叶的天然深共晶提取液120g、温水32g)，再加入3.2g干酵母，混合后静置10min。所得酵母液加入到260g面粉中，继续添加紫苏籽油0.4g，室温下醒发45min。揉面过程中，加入小苏打0.3g，后继续揉制，直到面团内部基本排气完毕后，揉成面团，蒸锅内常温二次发酵30min，后加热蒸制。
实施例6紫苏雪媚娘
水磨糯米粉200g、混合玉米淀粉60g与绵白糖100g，加入300g紫苏叶的天然深共晶提取液与60g牛奶中，搅拌至均匀无颗粒。面糊过筛3次，大火蒸煮40min后至面糊熟透。加入黄油80g，紫苏籽油20g，蜂蜜2g与熟面糊混匀，晾凉。取水磨糯米粉80g，中火翻炒5min，放凉作手粉用。糯米糊截取成均匀小段后搓圆按扁成饼皮，裹入鲜奶油及芒果丁或奥利奥碎，制成紫苏雪媚娘。
实施例7紫苏元宵
水磨糯米粉200g，玉米淀粉10g，80℃紫苏叶的天然深共晶提取液80g搅拌混匀，搓成面团，趁热加入5g椰子油、4g紫苏籽油、蜂蜜2g，继续搓揉至油被面团完全吸收，截成20g左右小段，作元宵皮用。元宵皮中包入豆沙、黑芝麻、紫薯等馅儿料(每份馅料约10g)，制成各色紫苏元宵。
实施例8紫苏糯米糕
紫苏叶的天然深共晶提取液400g加入10g绵白糖，与200g糯米混合，静置12h。滤去液体，留下糯米蒸熟，得紫苏糯米糕。
实施例9紫苏水晶糕
荸荠粉200g、紫苏叶的天然深共晶提取液400g、绵白糖75g混合搅拌至粉与溶液相融合，得到粉糊1；荸荠粉200g与椰汁400g混合均匀后，得到粉糊2；蒸制时，先倒入一层粉糊1，粉糊1蒸熟后倒入一层粉糊2，待粉糊2蒸熟后再倒入第二层粉糊1，由此往复。彻底蒸熟后，放凉即得紫苏水晶糕。
实施例10紫苏薯圆
木薯粉200g，紫苏籽粉80g，紫苏叶的天然深共晶提取液100g，加入15g绵白糖后搓揉成条，切块。锅中沸水煮开，放入凉水中降温即得紫苏薯圆。
实施例1、2、3中，实施例3的口感与色泽最佳，且在后续面食蒸制中酸味、甜味配比合适。
本实例所制的面食与糕点颜色紫红，色泽鲜明，且在蒸煮过程中稳定性好；成品口感细腻，香气清甜自然。
因皆用自然提取物且含糖含油，为保持最佳风味，所得面皮、面制品需冷冻保存。
综上，本发明开发了以紫苏叶的天然深共晶提取液为原料的一系列面食制品，采用可食用天然深共晶溶液提取、稳定紫苏叶中的花色苷，为传统面点上色，加入紫苏籽油、紫苏籽粉末，增添了风味、口感和营养，进行了天然提取物在食品应用上的创新。
上述实施例仅为本发明的优选实施例，并非对本发明任何形式上和实质上的限制，应当指出，对于本技术领域的普通技术人员，在不脱离本发明的前提下，还将可以做出若干改进和补充，这些改进和补充也应视为本发明的保护范围。
Claims (8)
1.一种以紫苏叶的天然深共晶提取液为原料的面食制品，其特征在于，以紫苏叶的天然深共晶提取液为原料，配以面粉或糯米粉、玉米淀粉、荸荠粉、酵母、牛奶、椰汁、紫苏籽油、蜂蜜、绵白糖、鸡蛋和食用盐，然后加工制成紫苏面条、紫苏馒头、紫苏雪媚娘、紫苏元宵、紫苏糯米糕或紫苏水晶糕；所述紫苏叶的天然深共晶提取液由紫苏叶与天然深共晶溶液和水充分混合后静置而成；所述的天然深共晶溶液由葡萄糖和柠檬酸加水稀释溶解而成。
2.如权利要求1所述的以紫苏叶的天然深共晶提取液为原料的面食制品，其特征在于，所述紫苏叶的天然深共晶提取液中的紫苏叶与水的质量比为1:20；所述的天然深共晶溶液中，葡萄糖和柠檬酸的质量比为3:1，葡萄糖与水的质量比为0.5～2:1。
3.如权利要求1所述的以紫苏叶的天然深共晶提取液为原料的面食制品，其特征在于，所述的紫苏面条包括以质量份数计的面粉3份、紫苏叶的天然深共晶提取液1份、鸡蛋0.8-1.2份、紫苏籽油0.05份和食用盐0.04份。
4.如权利要求1所述的以紫苏叶的天然深共晶提取液为原料的面食制品，其特征在于，所述的紫苏馒头包括以质量份数计的面粉2.2份、紫苏叶的天然深共晶提取液1份、干酵母的温水混合液0.29份、绵白糖0.02份和紫苏籽油0.004份。
5.如权利要求4所述的以紫苏叶的天然深共晶提取液为原料的面食制品，其特征在于，所述的干酵母的温水混合液中干酵母与温水的质量比为1:10，所述温水的温度为36℃。
6.如权利要求1所述的以紫苏叶的天然深共晶提取液为原料的面食制品，其特征在于，所述的紫苏雪媚娘和紫苏元宵包括紫苏糯米皮，所述的紫苏糯米皮包括以质量份数计的糯米粉1份、玉米淀粉0.3份、紫苏叶的天然深共晶提取液1.5份、牛奶0.5份、绵白糖0.5份和蜂蜜0.1份。
7.如权利要求1所述的以紫苏叶的天然深共晶提取液为原料的面食制品，其特征在于，所述的紫苏糯米糕包括以质量份数计的糯米1份、紫苏叶的天然深共晶提取液2份和绵白糖0.05份；所述的紫苏水晶糕包括以质量份数计的荸荠粉2份、紫苏叶的天然深共晶提取液4份、椰汁4份和绵白糖0.75份。
8.如权利要求1所述的以紫苏叶的天然深共晶提取液为原料的面食制品，其特征在于，所述的紫苏薯圆包括以质量份数计的木薯粉1份、紫苏叶的天然深共晶提取液0.8份和绵白糖0.05份。
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