CN100515228C - Health-care food and its making method - Google Patents

Abstract

A health-care food for restoring the glucose tolerance, treating constipation, losing weight and improving immunity is composed of stuffing and dough wrapper. Its preparing technology includes such steps as adding konjak starch in water, heating while stirring, cooling, adding arginine, stirring to become sol, adding soybean dreg powder, bean mash and flavouring, stirring to obtain stuffing, wrapping by dough wrapper, steaming, and roasting.

Description

A kind of health food and preparation method thereof

Technical field

The present invention relates to food, specifically is a kind of health food, more specifically is to contain konjaku powder and arginic health food and preparation method thereof in a kind of filling material.

Technical background

Konjaku is one of natural material of health food, is glucomannans with main component in the konjaku powder of its processing, physical property such as that glucomannans has is water-soluble, thickening property, viscoplasticity and gelation.From the angle of nourishing healthy, konjaku glucomannan has fat-reducing, reducing blood lipid, hypoglycemic and promote function such as enterocinesia.According to Ling Guanting chief editor " healthy food material handbook (Chemical Industry Press, 2002) claims that as far back as 1997, ministry of Health of China just was defined as konjaku powder and glucomannans the healthy food material of " fat-reducing " and " adjusting functions of intestines and stomach ".From the angle of chemical reaction, glucomannans dissolving back is under alkali condition, and the high temperature heating forms the gel of heat irreversible, and this process is actually the process that acetyl group side chain in the polysaccharide molecule chain of glucomannans removed and took place gel reaction.Alkaline matter is the gel promoter of Glucomannan, and formation condition is: temperature is more than 80 ℃, and pH value is more than 8.5.At present the gel promoter of konjaku powder is all adopted inorganic compound, sodium carbonate for example, NaOH, potassium hydroxide, potash, tripotassium phosphate and calcium hydroxide etc.Though inorganic gel promoter is cheap, the gel that forms has heavier alkali flavor, and in order to remove the alkali flavor, gel generally will be used clear water rinsing or poach after forming repeatedly, remove surplus alkali, otherwise often mouthfeel is not good.Yet, in the process of rinsing or poach, can cause the loss of water-soluble flavor material and nutrient.

Arginine is a basic amino acid, and the PH of 1% aqueous solution is 9.5-9.7, is safe food additives (GB 2760-1996,2001 augment), discovers both at home and abroad that in recent years arginine can strengthen immune function of human body.China nutritionist Chen Ren alcohol points out that in " nutritional health food " book arginine can promote the increase of muscle and fat to reduce, and stimulates pancreas to produce insulin, helps liver to remove toxin.Therefore, arginine has the normal glucose tolerance of recovery, protection liver, plurality of health care functions such as fat-reducing.But if adopt arginine to do nutrient additive for food separately, the alkali flavor is too dense, and mouthfeel is poor, and application is restricted.

For food with filling, keep good continuity and conglobation property in order to make living filling, sometimes need to add some adhesive raw-food material or colloidal substances.But most fillings that add colloidal substances all are that heat is reversible, and colloid is thinning or become colloidal sol when promptly being heated to uniform temperature, return to not only high viscosity during the cooling cooling or but also become gel.If use gel filling material with heat irreversible, no matter be to heat again or cool off, obvious variation can not take place in its viscosity and gel state, does not have the thickness sense when edible, can keep better elastic, helps improving mouthfeel.

Summary of the invention

The purpose of this invention is to provide a kind of health food and preparation method thereof, the filling material of this health food has better elastic and mouthfeel, and being rich in nutrition health care.

A kind of health food provided by the invention is gone into dough with the filling material package and is made through heating, and the weight proportion of described filling material and dough is 1: 1-2; The component of described filling material is counted by weight and is comprised: water 100, konjaku powder 2.5-4, arginine 0.8-2.5, major ingredient 50-110, flavor enhancement 0.2-8; Described major ingredient is to count by weight to comprise: dry okara powder 5-8, ripe sweetened bean paste powder 40-80; Perhaps, cold cuts end or Dried meat floss powder 30-50, Chang Mount medicinal powder 10-20, starch or converted starch 10-30; Perhaps, Vegetable powder 30-50, soybean protein 15-30, converted starch 5-25, mushroom class fungi 0-15.

Described flavor enhancement is to be selected from sweetener, salt, monosodium glutamate, hydrolysising animal-plant protein powder, the five-spice powder one or more.

Deodorant tune can also be contained or/and flavouring 0.-2.0 in the described filling material.Described deodorant tune is flavoring essence or spices.Described flavouring is beta-schardinger dextrin-or glycine.Described arginine is the L-arginine.

The pH value of this filling material before heating is 8.5～10.5, and this alkaline environment is provided by arginine.

A kind of preparation method of health food comprises the steps:

(1) konjaku powder is added heating for dissolving in the entry, stir, cool to room temperature adds arginine, and stirring and dissolving forms flow-like colloidal sol;

(2) major ingredient and flavor enhancement are added in the flow-like colloidal sol, stir living filling material;

(3) living filling material package is gone into dough, made the health food of faric boiling 95～105 ℃ of following boilings in 30～50 minutes: or baking made the faric health food that cures in 15～20 minutes under 150～230 ℃.

With the faric health food that this batching and method make, not only mouthfeel is good, and alkali-free flavor has almost also been avoided the loss of nutritional labeling and flavor substance in the filling material food, and had plurality of health care functions.

Above-described dough is main fermented dough or the non-fermented dough that is raw material with conventional processing method making with the wheat flour, also can be batter.Described health food can be processed into baked goods such as bread, cake, or cooking foods such as steamed stuffed bun, dumpling.

The making of baked goods: the filling material package that processes is gone among (or with shove device inject) dough/pasta, make the cake or the bread of different shape, send into the baking oven baking then, 150～230 ℃ of bakings 15～20 minutes down.Dough can be a fermented dough, the egg dough, and oil-mixed dough or other are fermented dough not.

The making of cooking food: the filling material package that performs is gone into or inject among the dough/pasta, make the Chinese style wheaten food of different shape, send into then among steam box or the steamer, 95～105 ℃ of following boilings 30～50 minutes.

At high temperature, arginine in the Food stuff and konjaku glucomannan effect, the gel of formation heat irreversible.In forming gel process, arginic part base and Glucomannan reaction, alkalescence descends than the alkalescence before the gel, and mouthfeel is improved.The gel food of making in order to the top method has better elastic, almost taste less than the alkali flavor, maintenance preferably simultaneously the nutrition and the local flavor of other foodstuff.

Compared with prior art, advantage of the present invention and effect:

(1) Glucomannan cooperates the gel food of processing with arginine, and arginic alkalescence reduces and is masked, the dense alkali flavor of having avoided independent use arginine to form; Give good mouthfeel of gel food and elasticity simultaneously, eliminated the thickness sense of konjac sol.

(2) because arginic Heat stability is good can not decompose below 244 ℃,, kept two kinds of compositions that health care is arranged of arginine and Glucomannan preferably so the arginine in this gel filling material is not destroyed basically, useful to promoting health.Take in about 80-90 every day and restrain this bakery or cooking food, just can play health-care effects such as hypoglycemic, recovery glucose tolerance, fat-reducing, quickening defecation or enhancing immunity.The animal experiment that carries out early stage is found, with the gel vegatable stuffing material of konjaku powder of the present invention (1.5%) with arginine (0.7%) processing, press the intake feeding small white mouse of 10g/kg, the effect that fat-reducing is arranged, promote defecation, recover normal glucose dosis tolerata and enhancing immunologic function; The effect of wherein losing weight and recovering the glucose dosis tolerata obviously is better than using merely the konjaku powder or the arginic effect of same dose.

(3) can be processed into polytype filling material food, as be processed into vegetables type, high protein type, low-sugar type, dietary fiber type, sweetened bean paste type isogel filling material bakery or cooking food, adapt to the demand of different crowd.

In a word, the health food that adopts the present invention to make is flexible, and mouthfeel is good, alkali-free flavor has almost been avoided the loss of nutritional labeling and flavor substance in this Food stuff, and this health food has the human glucose of recovery tolerance simultaneously, strengthen immunity, plurality of health care functions such as fat-reducing.

The specific embodiment

The making of embodiment 1 sweetened bean paste stuffing material and bread thereof

The filling material is made: 25 gram konjaku powders is dissolved in the 1000 gram water, and heating for dissolving, the cooling back adds 12-15 gram arginine, and stirring and dissolving becomes colloidal sol; Again with the okara powder of drying (making the slag of discharging after the bean curd) 50 grams through cleaning and dry, the husky powder 500-800 gram of ripe Semen phaseoli radiati, Aspartame 4 grams and flavoring essence 0.2-1.0 gram add among the colloidal sol, and profit rises and mixes, formation semifluid shape filling material.The P H value of this filling material is between 8.5-8.8.

Breadmaking: will be divided into little jizi for making dumplings with the wheat dough that common process ferments, each jizi for making dumplings 80-85 gram; Jizi for making dumplings is made umbilicate embryo, and each face embryo wraps into the filling material about 40-45 gram, closes up and rubs circle, makes circular bread embryo, proofs 30～40 minutes at 35-40 ℃; Toasted 18-20 minute down at 180～225 ℃ then, take out the surface brush egg liquid, put back to baking again and came out of the stove in 1-2 minute, the pale brown look of this food epidermis, inner gel, mouthfeel is good, tastes less than the alkali flavor, has the health-care effect of fat-reducing, promotion defecation, the normal glucose tolerance of recovery.

The making of embodiment 2 dried meat floss stuffing material and dessert thereof

The filling material is made: 40 gram konjaku powders is dissolved in 1000 grams, and heating for dissolving, the cooling back adds 18-24 gram arginine, and stirring and dissolving becomes colloidal sol; With Dried meat floss powder 300-500 gram, Chang Mount medicinal powder 150-200 gram, converted starch 150-250 gram, albumen sugar 2 grams, salt 15-20 gram, monosodium glutamate 10 grams, spiced toppings 1-8 gram adds among the colloidal sol, and the suction profit rises, and mixes, and forms the filling material of pH value at 9.2-10.

Dessert is made: will seize into about 60 grams one jizi for making dumplings with the oil-mixed dough that common process is made, roll circular dough sheet with hand or rolling pin, wrap into 30 gram left and right sides filling material, rolling into thickness is the face embryo of 7-8 millimeter, put into baking oven, 180～210 ℃ of down bakings 15～20 minutes, promptly can come out of the stove to the pale brown look of epidermis.This is a kind of dessert that improves body immunity and weight losing function that has.This food is through above baking, and the filling material solidifies, and chewiness is good, almost tastes less than alkali and distinguishes the flavor of.

The making of embodiment 3 carrot filling material and cake thereof

The filling material is made: 40 gram konjaku powders are dissolved in the 1000 gram water, and heating for dissolving becomes 4% solution, after the cooling, adds 12-16 gram arginine, and stirring and dissolving becomes colloidal sol; With the carrot meal 300-500 gram of drying, soyabean protein powder 150-200 gram, converted starch 100-200 gram, dried mushroom powder 50 grams, albumen sugar 4 grams, beta-schardinger dextrin-3 grams, flavoring essence 0.2-1.2 gram adds in the colloidal sol, mix, form semifluid shape filling material, standby in the shove bag of packing into

Cake production:

The preparation of cake batter: press egg pulp 1000 gram, albumen sugar 3-5 gram, hydroxyl isomaltulose 300-500 gram, cake oil 30 grams, flour 1000 grams, sodium bicarbonate 10 gram batchings are made the cake starch adhesives, and the batter of formation is packed into standby in the shove bag.

Faric and baking: the circular metal cake mould of getting 100 gram dresses, shop, brush oil back template, bottom and periphery at the cake mould squeeze one deck cake batter, then the filling material is extruded into the top and middle of this batter, the amount of clamp-oning is at 30～35 grams, with the shove bag batter is covered above the filling material more at last, the material gross weight is 80～90 grams in each cake mould.The cake mould is put into baking oven, and 170～220 ℃ of bakings 15-20 minute, extremely inner filling material solidified, and surperficial golden yellow can be come out of the stove.This bakery product has health-care effects such as the glucose tolerance of recovery and quickening defecation.

The making of plain meat stuffing material of embodiment 4 green peppers and green vegetable bun thereof

The filling material is made: 30 gram konjaku powders are dissolved in the 1000 gram water, and heating for dissolving becomes, and the cooling back adds 10-15 gram arginine, and stirring and dissolving becomes colloidal sol; The green pepper powder 300-450 that will dewater gram, the particle 150-250 of textured soybean protein gram is put into fully suction profit of colloidal sol and is risen, again converted starch 50-100 is restrained, the mushroom fourth 50-100 gram that minces, salt 15-20 gram, monosodium glutamate 10-15 gram, beef protein hydrolysate powder 10-20 gram is put into, mix, form paste filling material.

Green vegetable bun is made: the filling material wraps in the dough/pasta of fermenting-ripening by 1: 1 weight ratio, closes up and rubs circle, each 60-85 grammes per square metre; Put into steam box, steamed 35～50 minutes down, solidify to the filling material, taste less than the alkali flavor and can take the dish out of the pot at 95-105 ℃.The filling of this steamed stuffed bun is bright-coloured green, and mouthfeel is good, has health-care effects such as fat-reducing and enhancing immunity.

Claims (6)

1, a kind of health food is gone into dough with the filling material package and is made through heating, it is characterized in that, the weight proportion of described filling material and dough is 1: 1-2; The component of described filling material is counted by weight and is comprised: water 100, konjaku powder 2.5-4, arginine 0.8-2.5, major ingredient 50-110, flavor enhancement 0.2-8; Described filling material is made as follows: konjaku powder is added heating for dissolving in the entry, stir, cool to room temperature adds arginine, and stirring and dissolving forms flow-like colloidal sol; Major ingredient and flavor enhancement are added in the flow-like colloidal sol, stir;

Wherein said major ingredient is to count by weight: dry okara powder 5-8, ripe sweetened bean paste powder 40-80; Perhaps, cold cuts end or Dried meat floss powder 30-50, Chang Mount medicinal powder 10-20, starch or converted starch 10-30; Perhaps, Vegetable powder 30-50, soybean protein 15-30, converted starch 5-25, mushroom class fungi 0-15.

2, by the described a kind of health food of claim 1, it is characterized in that also containing deodorant tune or/and flavouring 0-2 in the described filling material.

3,, it is characterized in that described flavor enhancement is to be selected from sweetener, salt, monosodium glutamate, hydrolysising animal-plant protein powder, the five-spice powder one or more by the described a kind of health food of claim 1.

4, by the described a kind of health food of claim 2, it is characterized in that described deodorant tune is flavoring essence or spices.

5, by the described a kind of health food of claim 2, it is characterized in that described flavouring is beta-schardinger dextrin-or glycine.

6, by the preparation method of the described a kind of health food of claim 1, it is characterized in that comprising the steps:

(1) konjaku powder is added heating for dissolving in the entry, stir, cool to room temperature adds arginine, and stirring and dissolving forms flow-like colloidal sol;

(2) major ingredient and flavor enhancement are added in the flow-like colloidal sol, stir living filling material;

(3) the filling material package is gone into dough/pasta, 95～105 ℃ of following boilings 30～50 minutes, or baking made in 15～20 minutes under 150～230 ℃.