CN115251283A - 一种苦荞青稞复配糯米团糕及其制备方法 - Google Patents
一种苦荞青稞复配糯米团糕及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种苦荞青稞复配糯米团糕及其制备方法,苦荞青稞复配糯米团糕,包括以下重量份原料:糯米粉45‑55份、苦荞粉10‑30份、青稞粉25‑35份、红景天4‑6份、富马酸亚铁2‑4份、木糖醇6‑9份、低聚果糖6‑9份和水70‑90份。本发明还包括上述苦荞青稞复配糯米团糕的制备方法。本发明在糯米团中添加多种组分,使其不仅具有杂粮特有的香气,还具备营养保健功能,有效解决了现有技术中糯米团口感差、品种单一和不具备营养保健功能等。
Description
技术领域
本发明涉及食品制备技术领域,具体涉及一种苦荞青稞复配糯米团糕及其制备方法。
背景技术
传统的糯米团多以糯米为主要原料,外观亮泽光滑,口感绵密清香,但是产品品种较单一。随着生活水平的提高,人们对食品的要求不仅要饱腹,而且还要健康美味且种类多元。同时存在着口感不佳和品种单一等问题,且糯米团的功能作用上比较欠缺,仅具有饱腹作用,而无法对人体起到其他的功能补充作用,使其应用销售受到限制。为了迎合现代消费者的需求,越来越多健康美味、种类多样的新型糯米产品被人们开发出来。
目前由于糯米制品生产制作工艺尚不成熟,致使传统檽米食品的发展遇到诸多阻碍,主要表现在制品口感差、品种单一和不具备营养保健功能等方面,直接影响糯米制品最终的质量和效益。基于以上研究,可以通过完善糯米制品的工艺,丰富糯米制品的种类和营养,提升糯米制品的口感和风味来促进糯米行业的发展,考虑将苦荞青稞杂粮粉引入糯米团制作中,做到既能保证健康又能保证品质,为糯米团的开发拓展了新的思路。
发明内容
针对现有技术中的上述不足,本发明提供了一种苦荞青稞复配糯米团糕及其制备方法,在糯米团中添加多种组分,使其不仅具有杂粮特有的香气,还具备营养保健功能,有效解决了现有技术中糯米团口感差、品种单一和不具备营养保健功能等。
为实现上述目的,本发明解决其技术问题所采用的技术方案是:提供一种苦荞青稞复配糯米团糕,包括以下重量份原料:糯米粉45-55份、苦荞粉10-30 份、青稞粉25-35份、红景天4-6份、富马酸亚铁2-4份、木糖醇6-9份、低聚果糖6-9份和水70-90份。
进一步,苦荞青稞复配糯米团糕,包括以下重量份原料:糯米粉40-50份、苦荞粉15-25份、青稞粉30-35份、红景天4-5份、富马酸亚铁3-4份、木糖醇 7-8份、低聚果糖7-8份和水80-85份。
进一步,苦荞青稞复配糯米团糕,包括以下重量份原料:糯米粉50份、苦荞粉20份、青稞粉30份、红景天5份、富马酸亚铁3份、木糖醇7份、低聚果糖8份和水80份。
进一步,糯米粉为60-100目,苦荞粉80-100目,青稞粉70-90目,红景天 80-100目。
上述苦荞青稞复配糯米团糕的制备方法,包括以下步骤:
(1)将木糖醇和低聚果糖加水溶解,得混合液;
(2)在先将糯米粉、苦荞粉和青稞粉混合均匀后,加入红景天和富马酸亚铁,在搅拌条件下将步骤(1)所得混合液中加入其中,,搅拌后搓成圆球形置于蒸笼上,大火上汽后上锅蒸制20-30min,取出后室温冷却,再经真空包装和灭菌,得苦荞青稞复配糯米团糕。
进一步,步骤(2)中,在100-120℃温度下高压灭菌15-25min。
进一步,步骤(2)中,糯米粉、苦荞粉、青稞粉、红景天加入前在35-40℃温度下干燥。
综上所述,本发明具有以下优点:
1、本发明在糯米团中添加多种组分,使其不仅具有杂粮特有的香气,还具备营养保健功能,有效解决了现有技术中糯米团口感差、品种单一和不具备营养保健功能等。
2、本发明苦荞青稞复配糯米团糕中的苦荞因含有芦丁、黄酮等物质,能够降血糖、降血脂、降胆固醇,有防治糖尿病、心血管系统疾病、动脉硬化等多重功效;青稞因其“三高两低”的特点且含有丰富的维生素和β-葡聚糖,具备降血糖、降血脂和抗癌等功效。在传统糯米团中添加苦荞粉和青稞粉,使其不仅具有杂粮特有的香气,还具备营养保健功能。同时还能满足人们对糯米团的口感和风味要求。本发明的苦荞青稞糯米团糕在促进杂粮加工食品的发展和其加工工业技术进步、保护地球资源和生态环境、改善生活劳动条件、提高人民物质文化和生活水平等方面都起到了重大作用。
3、青稞粉最大程度地保留了麸皮中的营养成分,含有丰富的膳食纤维,是人体必需的营养元素,可有效改善便秘,同时,促进脂肪及氮的排泄;还能释放麸皮中β-葡聚糖,还能够改善口感。木糖醇为合成糖元,为人体提供能量,减少脂肪和肝组织中蛋白质的消耗,使肝脏受到保护和修复,减少人体内有害酮体的产生,不会因食用而为发胖忧虑。
4、低聚果糖能够调节肠道菌群结构,为人体提供必须营养元素与能量,并控制能量释放稳定血糖,同时还兼具有降压降脂等功效。而富马酸亚铁提高抗应激能力和抗病能力,与各组份相容性好,具有协同作用,有效避免添加无机铁对维生素等活性物质的破坏;红景天能够改善T-细胞免疫功效,促进富马酸亚铁的作用。
具体实施方式
实施例1
一种苦荞青稞复配糯米团糕,包括以下重量份原料:糯米粉45份、苦荞粉 10份、青稞粉25份、红景天4份、富马酸亚铁2份、木糖醇6份、低聚果糖6 份和水70份。其中,糯米粉为60目,苦荞粉80目,青稞粉70目,红景天80 目。
上述苦荞青稞复配糯米团糕的制备方法,包括以下步骤:
(1)将木糖醇和低聚果糖加水溶解,得混合液;
(2)先将在35℃条件下干燥的糯米粉、苦荞粉和青稞粉混合均匀后,加入红景天和富马酸亚铁,在搅拌条件下将步骤(1)所得混合液中加入其中,搅拌后搓成圆球形置于蒸笼上,大火上汽后上锅蒸制20min,取出后室温冷却,真空包装,在100℃温度下高压灭菌15min,得苦荞青稞复配糯米团糕。
实施例2
一种苦荞青稞复配糯米团糕,包括以下重量份原料:糯米粉50份、苦荞粉 20份、青稞粉30份、红景天5份、富马酸亚铁3份、木糖醇7份、低聚果糖8 份和水80份。其中,糯米粉为80目,苦荞粉90目,青稞粉80目,红景天90 目。
上述苦荞青稞复配糯米团糕的制备方法,包括以下步骤:
(1)将木糖醇和低聚果糖加水溶解,得混合液;
(2)先将37℃条件下干燥的糯米粉、苦荞粉和青稞粉混合均匀后,加入红景天和富马酸亚铁,在搅拌条件下将步骤(1)所得混合液中加入其中,搅拌后搓成圆球形置于蒸笼上,大火上汽后上锅蒸制25min,取出后室温冷却,真空包装,在115℃温度下高压灭菌20min,得苦荞青稞复配糯米团糕。
实施例3
一种苦荞青稞复配糯米团糕,包括以下重量份原料:糯米粉55份、苦荞粉30份、青稞粉35份、红景天6份、富马酸亚铁4份、木糖醇9份、低聚果糖9 份和水90份。其中,糯米粉为100目,苦荞粉100目,青稞粉90目,红景天 100目。
上述苦荞青稞复配糯米团糕的制备方法,包括以下步骤:
(1)将木糖醇和低聚果糖加水溶解,得混合液;
(2)先将40℃条件下干燥的糯米粉、苦荞粉和青稞粉混合均匀后,加入红景天和富马酸亚铁,在搅拌条件下将步骤(1)所得混合液中加入其中,搅拌后搓成圆球形置于蒸笼上,大火上汽后上锅蒸制30min,取出后室温冷却,真空包装,在120℃温度下高压灭菌25min,得苦荞青稞复配糯米团糕。
对比例1
一种苦荞青稞复配糯米团糕,包括以下重量份原料:糯米粉50份、苦荞粉 20份、青稞粉30份、红景天5份、木糖醇7份、低聚果糖8份和水80份。其中,糯米粉为80目,苦荞粉90目,青稞粉80目,红景天90目。
上述苦荞青稞复配糯米团糕的制备方法,包括以下步骤:
(1)将木糖醇和低聚果糖加水溶解,得混合液;
(2)先将37℃条件下干燥的糯米粉、苦荞粉和青稞粉混合均匀后,加入红景天,在搅拌条件下将步骤(1)所得混合液中加入其中,搅拌后搓成圆球形置于蒸笼上,大火上汽后上锅蒸制25min,取出后室温冷却,真空包装,在115℃温度下高压灭菌20min,得苦荞青稞复配糯米团糕。
对比例2
一种苦荞青稞复配糯米团糕,包括以下重量份原料:糯米粉50份、苦荞粉 20份、青稞粉30份、富马酸亚铁3份、木糖醇7份、低聚果糖8份和水80份。其中,糯米粉为80目,苦荞粉90目,青稞粉80目。
上述苦荞青稞复配糯米团糕的制备方法,包括以下步骤:
(1)将木糖醇和低聚果糖加水溶解,得混合液;
(2)先将37℃条件下干燥的糯米粉、苦荞粉和青稞粉混合均匀后,加入富马酸亚铁,在搅拌条件下将步骤(1)所得混合液中加入其中,搅拌后搓成圆球形置于蒸笼上,大火上汽后上锅蒸制25min,取出后室温冷却,真空包装,在 115℃温度下高压灭菌20min,得苦荞青稞复配糯米团糕。
对比例3
一种苦荞青稞复配糯米团糕,包括以下重量份原料:糯米粉50份、苦荞粉 20份、青稞粉30份、红景天5份、富马酸亚铁3份、木糖醇7份和水80份。其中,糯米粉为80目,苦荞粉90目,青稞粉80目,红景天90目。
上述苦荞青稞复配糯米团糕的制备方法,包括以下步骤:
(1)将木糖醇加水溶解,得混合液;
(2)先将37℃条件下干燥的糯米粉、苦荞粉和青稞粉混合均匀后,加入红景天和富马酸亚铁,在搅拌条件下将步骤(1)所得混合液中加入其中,,搅拌后搓成圆球形置于蒸笼上,大火上汽后上锅蒸制25min,取出后室温冷却,真空包装,在115℃温度下高压灭菌20min,得苦荞青稞复配糯米团糕。
实验例
由10名食品领域人员组成感官评定小组,从硬度、粘弹性、咀嚼性、组织结构和风味5个方面按照表1的评分标准对实施例1-3和对比例1-3所得苦荞青稞复配糯米团糕的综合质量进行打分,其结果见表2。
表1苦荞青稞复配糯米团糕感官品质评价标准
表2实施例1-3和对比例1-3感官评价得分
感官评价得分/分 | |
实施例1 | 84.6 |
实施例2 | 85.7 |
实施例3 | 84.2 |
对比例1 | 71.6 |
对比例2 | 70.5 |
对比例3 | 70.8 |
由上可知,本发明在传统糯米团中添加苦荞粉和青稞粉,使其不仅具有杂粮特有的香气,还具备营养保健功能。同时还能满足人们对糯米团的口感和风味要求。
虽然本发明的具体实施方式对本发明进行了详细地描述,但不应理解为对本专利的保护范围的限定。在权利要求书所描述的范围内,本领域技术人员不经创造性劳动即可作出的各种修改和变形仍属本专利的保护范围。
Claims (7)
1.一种苦荞青稞复配糯米团糕,其特征在于,包括以下重量份原料:糯米粉45-55份、苦荞粉10-30份、青稞粉25-35份、红景天4-6份、富马酸亚铁2-4份、木糖醇6-9份、低聚果糖6-9份和水70-90份。
2.如权利要求1所述的苦荞青稞复配糯米团糕,其特征在于,包括以下重量份原料:糯米粉40-50份、苦荞粉15-25份、青稞粉30-35份、红景天4-5份、富马酸亚铁3-4份、木糖醇7-8份、低聚果糖7-8份和水80-85份。
3.如权利要求1所述的苦荞青稞复配糯米团糕,其特征在于,包括以下重量份原料:糯米粉50份、苦荞粉20份、青稞粉30份、红景天5份、富马酸亚铁3份、木糖醇7份、低聚果糖8份和水80份。
4.如权利要求1-3所述的苦荞青稞复配糯米团糕,其特征在于,所述糯米粉为60-100目,苦荞粉80-100目,青稞粉70-90目,红景天80-100目。
5.权利要求1-4任一项所述的苦荞青稞复配糯米团糕的制备方法,其特征在于,包括以下步骤:
(1)将木糖醇和低聚果糖加水溶解,得混合液;
(2)先将糯米粉、苦荞粉和青稞粉混合均匀后,加入红景天和富马酸亚铁,在搅拌条件下将步骤(1)所得混合液中加入其中,,搅拌均匀后搓成圆球形置于蒸笼上,大火上汽后上锅蒸制20-30min,取出后室温冷却,再经真空包装和灭菌,得苦荞青稞复配糯米团糕。
6.如权利要求5所述的苦荞青稞复配糯米团糕的制备方法,其特征在于,步骤(2)中,在100-120℃温度下高压灭菌15-25min。
7.如权利要求5所述的苦荞青稞复配糯米团糕的制备方法,其特征在于,步骤(2)中,糯米粉、苦荞粉、青稞粉、红景天加入前在35-40℃温度下干燥。
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