CN113208047A - 一种葡聚糖糯米粽的制作工艺 - Google Patents
一种葡聚糖糯米粽的制作工艺 Download PDFInfo
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Abstract
本发明公开了一种葡聚糖糯米粽的制作工艺，骤一：原料的预处理：1)水发辅料黄豆、赤小豆、芸豆、豌豆、花生、莲子、薏仁、黑米、香菇；工艺要求：按需要取上述辅料去除杂质、洗净泡发3‑12小时，取出沥干备用；2)秘制咸鸭蛋黄：取咸鸭蛋黄用52％米酒浸泡3小时备用；3)板栗的预处理：取剥制好的板栗冷藏备用；4)香菇的预处理：泡发6‑12小时后洗净；切片挤干水分；加入色拉油、食用盐炒香备用；新工艺的处理能抑制糖尿病人餐后两小时内血糖指数快速升高的技术问题；而且有效限量并不减量的方案；直接从原料源头用葡聚糖大米替代或部分替代普通糯米，更适宜糖尿病人食用，工艺上缩短煮制时间，控制葡聚糖大米过度糊化，减缓血糖快速升高。
Description
技术领域
本发明属于食品及其制备工艺技术领域，具体涉及一种葡聚糖糯米粽的制作工艺。
背景技术
端午节吃粽子是人们的传统，粽子作为历史文化积淀最深厚的传统食品之一，承载了上千年的饮食文化，但是人们在从家家户户自己包裹粽子到小作坊的粽子生产再到今天的粽子工业化集中生产的千年历史生产变革中，我们发现，随着产业化的粽子生产，现代食品工艺元素的介入，粽子由最早的低盐、低油、低糖逐步发展到今天具有美味口感的高盐、高油、高糖产品，已经越来越不适宜三高人群食用，这是现有技术的缺陷。
发明内容
本发明的目的在于提供一种葡聚糖糯米粽的制作工艺，以解决上述背景技术中提出的粽子成为高盐、高油、高糖产品，已经越来越不适宜三高人群食用的问题。
为实现上述目的，本发明提供如下技术方案：一种葡聚糖糯米粽的制作工艺，步骤一：原料的预处理：
1)水发辅料黄豆、赤小豆、芸豆、豌豆、花生、莲子、薏仁、黑米、香菇；工艺要求：按需要取上述辅料去除杂质、洗净泡发3-12小时，取出沥干备用；
2)秘制咸鸭蛋黄：取咸鸭蛋黄用52％米酒浸泡3小时备用；
3)板栗的预处理：取剥制好的板栗冷藏备用；
4)香菇的预处理：泡发6-12小时后洗净；切片挤干水分；加入色拉油、食用盐炒香备用；
5)梅菜的预处理：洗净；挤干水分切碎；加入色拉油，按需要加入食用盐炒香备用；
6)蒸肉粉的预处理：将购买蒸肉粉按需要量称量；入烤箱回炉烤香备用；
7)松茸的预处理：先洗净后泡发6-12小时，收集松茸水加热熬香备用；切片挤干水分；加入色拉油、食用盐炒香备用；
8)鲜玉米的预处理：玉米粒购回后冷冻处理；护色并防止淀粉老化；特别是口感起渣必须弃用；
9)西米的预处理：西米泡发；记录泡发前后重量；沥干备用；
步骤二：辅料的配制及处理：
1)秘制拌葡聚糖糯米用的香油：取色拉油2000g，红葱头100g、洋葱60g、生姜50g、青花椒20g；色拉油用大火烧至七八成热，加入上述辅料(青花椒关火后放)炸干不焦糊过滤去渣备用；
2)五花肉的选料及腌制：
五花肉的选料：仅选猪精品三线五花肉，即从猪的第五、六胸椎间至腰椎部位切下去，去除猪肋排，呈五层夹花的腹部肉；
五花肉的腌制：取猪肉1000g、料酒30g、酱油20g、食用盐10g、洋葱10g、生姜5g、鸡精调味料3g、味精1g；在3-5℃条件下腌制12小时；
3)葡聚糖粉蒸肉配方及制作工艺：
葡聚糖蒸肉粉配方：葡聚糖大米300g，糯米100g，β-葡聚糖5g,二荆条干辣椒20克，八角10g，汉源干花椒5g，小茴香5g；
葡聚糖蒸肉粉制作工艺：
A.备用锅加热，倒入葡聚糖大米、糯米、β-葡聚糖干辣椒、八角、花椒、小茴香；中火炒至；葡聚糖大米、糯米炒制微黄，各种原料散发出香味即可；
B.将上述炒好的原料晾凉备用；
C.将晾凉的原料粉粹成带颗粒的米粉即可；
葡聚糖粉蒸肉的制作工艺：
将五花肉切成净重35g的肉条备用；加入料酒、郫县豆瓣、腐乳汁、白糖、酿造酱油充分拌匀后均匀裹上蒸肉粉静置2小时备用；
步骤三：几种葡聚糖糯米粽配方：
葡聚糖糯米粉蒸肉粽：
葡聚糖大米400g，糯米200g，β-葡聚糖10g、五花肉300g，葡聚糖蒸肉粉100g，新鲜青豆50g，郫县豆瓣20g，酱油20g，腐乳汁20g，异麦芽酮糖醇20g，食用盐15g，料酒15g，粽叶20张，粽线若干；
葡聚糖糯米五谷杂粮粽：
葡聚糖大米350g、糯米150g、β-葡聚糖7.5g、燕麦30g、玉米粒30g、红豆30g、小米10g、高粱10g、异麦芽酮糖醇20g、植物油20g、粽叶、粽线若干；
葡聚糖糯米大肉粽：
葡聚糖大米350、糯米150g、β-葡聚糖7.5g、猪肉300、异麦芽酮糖醇20g、植物油10g、酿造酱油(含焦糖色)5g、食用盐5g、鸡精调味料2g、味精1g、粽叶、粽线若干；
葡聚糖糯米腊肉粽：
葡聚糖大米350、糯米150g、β-葡聚糖7.5g、腊肉100g、红豆50g、食用盐2g、香辛料2g、鸡精调味料2g、味精1g、粽叶、粽线若干；
葡聚糖糯米龙鲍粽：
葡聚糖大米400g，糯米200g，β-葡聚糖10g、猪肉200、咸蛋黄120g、秘制香油100g、鲍鱼50、干贝50、板栗50g、花生40g、香菇40g、洋葱40g、虾仁30g、异麦芽酮糖醇20g、生抽10g、食用盐5g、鸡精调味料3g、味精2g、香辛料5g、粽叶、粽线若干；
葡聚糖糯米豆沙粽：
葡聚糖大米350、糯米150g、β-葡聚糖7.5g、豆沙200g、红小豆100g、西米50，异麦芽酮糖醇20g、猪油10g、植物油10g、粽叶、粽线若干；
葡聚糖糯米粽：
葡聚糖大米650g、糯米350g、β-葡聚糖10.5g、粽叶、粽线若干；
步骤四：裹粽制作工艺：
运用四角粽制作工艺包裹粽子；
步骤五：煮粽工艺：
采取真空高温(121℃)蒸煮工艺煮粽45分钟，煮制粽子熟透即可；
步骤六：真空包装及灭菌工艺：
采取真空高温(121℃)杀菌工艺灭菌20分钟即可；
步骤七：成品：
入箱或入袋或入礼盒即可；
步骤八：将包装好的成品放置进冷库内进行保存。
优选的，步骤一中水发辅料时，需要称量泡发前后的重量并记录泡发时间。
优选的，板栗的预处理时，需要对板栗的质量进行筛分，保证板栗的质量。
优选的，步骤二中五花肉腌制时，需要使用保鲜膜将腌制有五花肉的容器进行封口密封。
优选的，每个熟粽净含量定制为100g；步骤八中冷库的温度需要控制在-3℃与-1℃之间。
与现有技术相比，本发明的有益效果是：新工艺的处理能抑制糖尿病人餐后两小时内血糖指数快速升高的技术问题；而且有效限量并不减量的方案；直接从原料源头用葡聚糖糯米替代普通糯米，更适宜糖尿病人食用，缩短煮制时间，控制葡聚糖大米过度糊化，减缓糖尿病人餐后两小时血糖生成指数快速升高，从而抑制糖尿病人血糖升高的目的。
具体实施方式
下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
本发明提供一种葡聚糖糯米粽的制作工艺技术方案：一种葡聚糖糯米粽的制作工艺，步骤一：原料的预处理：
1)水发辅料黄豆、赤小豆、芸豆、豌豆、花生、莲子、薏仁、黑米、香菇；工艺要求：按需要取上述辅料去除杂质、洗净泡发3-12小时，取出沥干备用；
2)秘制咸鸭蛋黄：取咸鸭蛋黄用52％米酒浸泡3小时备用；
3)板栗的预处理：取剥制好的板栗冷藏备用；
4)香菇的预处理：泡发6-12小时后洗净；切片挤干水分；加入色拉油、食用盐炒香备用；
5)梅菜的预处理：洗净；挤干水分切碎；加入色拉油，按需要加入食用盐炒香备用；
6)蒸肉粉的预处理：将购买蒸肉粉按需要量称量；入烤箱回炉烤香备用；
7)松茸的预处理：先洗净后泡发6-12小时，收集松茸水加热熬香备用；切片挤干水分；加入色拉油、食用盐炒香备用；
8)鲜玉米的预处理：玉米粒购回后冷冻处理；护色并防止淀粉老化；特别是口感起渣必须弃用；
9)西米的预处理：西米泡发；记录泡发前后重量；沥干备用；
步骤二：辅料的配制及处理：
1)秘制拌葡聚糖糯米用的香油：取色拉油2000g，红葱头100g、洋葱60g、生姜50g、青花椒20g；色拉油用大火烧至七八成热，加入上述辅料(青花椒关火后放)炸干不焦糊过滤去渣备用；
2)五花肉的选料及腌制：
五花肉的选料：仅选猪精品三线五花肉，即从猪的第五、六胸椎间至腰椎部位切下去，去除猪肋排，呈五层夹花的腹部肉；
五花肉的腌制：取猪肉1000g、料酒30g、酱油20g、食用盐10g、洋葱10g、生姜5g、鸡精调味料3g、味精1g；在3-5℃条件下腌制12小时；
3)葡聚糖粉蒸肉配方及制作工艺：
葡聚糖蒸肉粉配方：葡聚糖大米300g，糯米100g，β-葡聚糖5g、二荆条干辣椒20克，八角10g，汉源干花椒5g，小茴香5g；
葡聚糖蒸肉粉制作工艺：
A.备用锅加热，倒入葡聚糖大米、糯米、β-葡聚糖、干辣椒、八角、花椒、小茴香；中火炒至；葡聚糖大米、糯米炒制微黄，各种原料散发出香味即可；
B.将上述炒好的原料晾凉备用；
C.将晾凉的原料粉粹成带颗粒的米粉即可；
葡聚糖粉蒸肉的制作工艺：
将五花肉切成净重35g的肉条备用；加入料酒、郫县豆瓣、腐乳汁、白糖、酿造酱油充分拌匀后均匀裹上蒸肉粉静置2小时备用；
步骤三：几种葡聚糖糯米粽配方：
葡聚糖糯米粉蒸肉粽：
葡聚糖大米400g，糯米200g，β-葡聚糖10g、五花肉300g，葡聚糖蒸肉粉100g，新鲜青豆50g，郫县豆瓣20g，酱油20g，腐乳汁20g，异麦芽酮糖醇20g，食用盐15g，料酒15g，粽叶20张，粽线若干；
葡聚糖糯米五谷杂粮粽：
葡聚糖大米350g、糯米150g、β-葡聚糖7.5g、燕麦30g、玉米粒30g、红豆30g、小米10g、高粱10g、异麦芽酮糖醇20g、植物油20g、粽叶、粽线若干；
葡聚糖糯米大肉粽：
葡聚糖大米350、糯米150g、β-葡聚糖7.5g、猪肉300、异麦芽酮糖醇20g、植物油10g、酿造酱油(含焦糖色)5g、食用盐5g、鸡精调味料2g、味精1g、粽叶、粽线若干；
葡聚糖糯米腊肉粽：
葡聚糖大米350、糯米150g、β-葡聚糖7.5g、腊肉100g、红豆50g、食用盐2g、香辛料2g、鸡精调味料2g、味精1g、粽叶、粽线若干；
葡聚糖糯米龙鲍粽：
葡聚糖大米400g，糯米200g，β-葡聚糖10g、猪肉200、咸蛋黄120g、秘制香油100g、鲍鱼50、干贝50、板栗50g、花生40g、香菇40g、洋葱40g、虾仁30g、异麦芽酮糖醇20g、生抽10g、食用盐5g、鸡精调味料3g、味精2g、香辛料5g、粽叶、粽线若干；
葡聚糖糯米豆沙粽：
葡聚糖大米350、糯米150g、β-葡聚糖7.5g、豆沙200g、红小豆100g、西米50，异麦芽酮糖醇20g、猪油10g、植物油10g、粽叶、粽线若干；
葡聚糖糯米粽：
葡聚糖大米650g、糯米350g、β-葡聚糖10.5g、粽叶、粽线若干；
步骤四：裹粽制作工艺：
运用四角粽制作工艺包裹粽子；
步骤五：煮粽工艺：
采取真空高温(121℃)蒸煮工艺煮粽45分钟，煮制粽子熟透即可；
步骤六：真空包装及灭菌工艺：
采取真空高温(121℃)杀菌工艺灭菌20分钟即可；
步骤七：成品：
入箱或入袋或入礼盒即可；
步骤八：将包装好的成品放置进冷库内进行保存。
本实施例中，优选的，步骤一中水发辅料时，需要称量泡发前后的重量并记录泡发时间。
本实施例中，优选的，板栗的预处理时，需要对板栗的质量进行筛分，保证板栗的质量。
本实施例中，优选的，步骤二中五花肉腌制时，需要使用保鲜膜将腌制有五花肉的容器进行封口密封。
本实施例中，优选的，每个熟粽净含量定制为100g；步骤八中冷库的温度需要控制在-3℃与-1℃之间。
本实施例中，优选的，每个配方中的新资源食品β-葡聚糖包括但不限于燕麦β-葡聚糖或酵母β-葡聚糖。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。
Claims (5)
1.一种葡聚糖糯米粽的制作工艺，其特征在于：步骤一：原料的预处理：
1)水发辅料黄豆、赤小豆、芸豆、豌豆、花生、莲子、薏仁、黑米、香菇；工艺要求：按需要取上述辅料去除杂质、洗净泡发3-12小时，取出沥干备用；
2)秘制咸鸭蛋黄：取咸鸭蛋黄用52％米酒浸泡3小时备用；
3)板栗的预处理：取剥制好的板栗冷藏备用；
4)香菇的预处理：泡发6-12小时后洗净；切片挤干水分；加入色拉油、食用盐炒香备用；
5)梅菜的预处理：洗净；挤干水分切碎；加入色拉油，按需要加入食用盐炒香备用；
6)蒸肉粉的预处理：按照葡聚糖蒸肉粉配方需要量称量；将主辅料炒香磨成粉状备用；
7)松茸的预处理：先洗净后泡发6-12小时，收集松茸水加热熬香备用；切片挤干水分；加入色拉油、食用盐炒香备用；
8)鲜玉米的预处理：玉米粒购回后冷冻处理；护色并防止淀粉老化；特别是口感起渣必须弃用；
9)西米的预处理：西米泡发；记录泡发前后重量；沥干备用；
步骤二：辅料的配制及处理：
1)秘制拌葡聚糖糯米用的香油：取色拉油2000g，红葱头100g、洋葱60g、生姜50g、青花椒20g；色拉油用大火烧至七八成热，加入上述辅料(青花椒关火后放)炸干不焦糊过滤去渣备用；
2)五花肉的选料及腌制：
五花肉的选料：仅选猪精品三线五花肉，即从猪的第五、六胸椎间至腰椎部位切下去，去除猪肋排，呈五层夹花的腹部肉；
五花肉的腌制：取猪肉1000g、料酒30g、酱油20g、食用盐10g、洋葱10g、生姜5g、鸡精调味料3g、味精1g；在3-5℃条件下腌制12小时；
3)葡聚糖粉蒸肉配方及制作工艺：
葡聚糖蒸肉粉配方：葡聚糖大米300g，糯米100g，β-葡聚糖5g,二荆条干辣椒20克，八角10g，汉源干花椒5g，小茴香5g；
葡聚糖蒸肉粉制作工艺：
A.备用锅加热，倒入葡聚糖大米、糯米、β-葡聚糖、干辣椒、八角、花椒、小茴香；中火炒至；葡聚糖大米、糯米炒制微黄，各种原料散发出香味即可；
B.将上述炒好的原料晾凉备用；
C.将晾凉的原料粉粹成带颗粒的米粉即可；
葡聚糖粉蒸肉的制作工艺：
将五花肉切成净重35g的肉条备用；加入料酒、郫县豆瓣、腐乳汁、白糖、酿造酱油充分拌匀后均匀裹上蒸肉粉静置2小时备用；
步骤三：几种葡聚糖糯米粽配方：
葡聚糖糯米粉蒸肉粽：
葡聚糖大米400g，糯米200g，β-葡聚糖10g、五花肉300g，葡聚糖蒸肉粉100g，新鲜青豆50g，郫县豆瓣20g，酱油20g，腐乳汁20g，异麦芽酮糖醇20g，食用盐15g，料酒15g，粽叶20张，粽线若干；
葡聚糖糯米五谷杂粮粽：
葡聚糖大米350g、糯米150g、β-葡聚糖7.5g、燕麦30g、玉米粒30g、红豆30g、小米10g、高粱10g、异麦芽酮糖醇20g、植物油20g、粽叶、粽线若干；
葡聚糖糯米大肉粽：
葡聚糖大米350、糯米150g、β-葡聚糖7.5g、猪肉300、异麦芽酮糖醇20g、植物油10g、酿造酱油(含焦糖色)5g、食用盐5g、鸡精调味料2g、味精1g、粽叶、粽线若干；
葡聚糖糯米腊肉粽：
葡聚糖大米350、糯米150g、β-葡聚糖7.5g、腊肉100g、红豆50g、食用盐2g、香辛料2g、鸡精调味料2g、味精1g、粽叶、粽线若干；
葡聚糖糯米龙鲍粽：
葡聚糖大米400g，糯米200g，β-葡聚糖10g、猪肉200、咸蛋黄120g、秘制香油100g、鲍鱼50、干贝50、板栗50g、花生40g、香菇40g、洋葱40g、虾仁30g、异麦芽酮糖醇20g、生抽10g、食用盐5g、鸡精调味料3g、味精2g、香辛料5g、粽叶、粽线若干；
葡聚糖糯米豆沙粽：
葡聚糖大米350、糯米150g、β-葡聚糖7.5g、豆沙200g、红小豆100g、西米50，异麦芽酮糖醇20g、猪油10g、植物油10g、粽叶、粽线若干；
葡聚糖糯米粽：
葡聚糖大米650g、糯米350g、β-葡聚糖10.5g、粽叶、粽线若干；
步骤四：裹粽制作工艺：
运用四角粽制作工艺包裹粽子；
步骤五：煮粽工艺：
采取真空高温(121℃)蒸煮工艺煮粽45分钟，煮制粽子熟透即可；
步骤六：真空包装及灭菌工艺：
采取真空高温(121℃)杀菌工艺灭菌20分钟即可；
步骤七：成品：
入箱或入袋或入礼盒即可；
步骤八：将包装好的成品放置进冷库内进行保存。
2.根据权利要求1所述的一种葡聚糖糯米粽的制作工艺，其特征在于：步骤一中水发辅料时，需要称量泡发前后的重量并记录泡发时间。
3.根据权利要求1所述的一种葡聚糖糯米粽的制作工艺，其特征在于：板栗的预处理时，需要对板栗的质量进行筛分，保证板栗的质量。
4.根据权利要求1所述的一种葡聚糖糯米粽的制作工艺，其特征在于：步骤二中五花肉腌制时，需要使用保鲜膜将腌制有五花肉的容器进行封口密封。
5.根据权利要求1所述的一种葡聚糖糯米粽的制作工艺，其特征在于：每个熟粽净含量定制为100g；步骤八中冷库的温度需要控制在-3℃与-1℃之间。
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