CN105309588B - 一种保健型纳豆泡芙的制作方法 - Google Patents
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Abstract
一种保健型纳豆泡芙的制作方法,其包括步骤为:首先采用油茶籽粕和黄豆为原料,加入水配制成发酵培养基质,置于高压蒸汽灭菌锅内蒸煮,待煮熟后冷却至40℃左右,接种纳豆芽孢杆菌,培养,再于4℃冰箱中后熟形成纳豆;再取制得的纳豆,分别添加牛奶、白砂糖、麦芽糖、食盐混合后,打至粘稠状作为泡芙馅,冰箱冷藏备用;另外取黄油、水、食盐、白砂糖煮沸后,加入低筋面粉,快速搅拌至面团不粘锅,离火;分次倒入打散的鸡蛋,搅拌至筷子挑其呈倒三角,不滴落;装入裱花袋,放入烤箱制成泡芙皮;待泡芙皮冷却后,将制备的泡芙馅注入泡芙皮中,即成纳豆泡芙。本发明制作出的纳豆泡芙低热、低脂、低糖,适合高血压、高血脂、高血糖人群食用。
Description
技术领域
本发明涉及一种具有特殊保健功能的泡芙制作方法,特别是一种采用油茶籽粕、大豆为原料发酵生产纳豆,添加适当牛奶、白砂糖、麦芽糖调制成具有溶血栓作用,且低热量的泡芙馅,及采用优化的原料配方制备低油脂泡芙皮生产泡芙的方法。
背景技术
纳豆不仅具有很高的营养价值,含有全部的人体必需氨基酸、不饱和脂肪酸、亚麻油酸、脂质、卵磷脂等;而且在纳豆中发现的一些生理活性物质使纳豆具有多种保健功能,尤其是纳豆激酶的抗血栓作用,使之成为预防血栓栓塞性疾病的保健食品,有着十分重要的开发价值。然而,由于纳豆具有特殊的口感和气味,因而难被我国广大消费者接受。
水酶法提取油茶籽油的主要副产物油茶籽粕中含有10%-20%的蛋白质,30%-60%的糖类,0.5%-0.7%的脂肪,15%-25%的粗纤维,另外含有2-3%的茶皂素。据文献报道,茶皂素能刺激机体内激素分泌,调节血糖含量,可降低胆固醇含量,预防心血管疾病。
源自意大利的泡芙是一种以面粉、油脂、蛋为主要原料,经加热调制成糊,并经挤注、烘烤成空心坯,冷却后加馅、装饰而制成的西式甜点,其色泽金黄、形状美观,吃起来外热内冷,外酥内滑,口感极佳,深受消费者欢迎。但是目前市场销售的多为奶油泡芙和巧克力泡芙,这些产品热量高,脂肪高,不利于高血压、高血脂、高血糖人群食用。
发明内容
本发明目的在于提供一种利用茶籽粕和黄豆为原料发酵生产纳豆制成泡芙馅,生产低热量、具保健性能的纳豆泡芙制作方法,赋予泡芙保健功能,使纳豆及泡芙成为老少皆宜的食品,并且提高茶籽粕这一油料加工副产物的附加值。
为解决上述技术问题,本发明采用的技术方案是:一种保健型纳豆泡芙的制作方法,包括下列步骤:
1)纳豆的发酵:采用油茶籽粕20-40份和黄豆60-80份为原料,加入水80份配制成发酵培养基质,置于121℃高压蒸汽灭菌锅内蒸煮30min,待煮熟后冷却至40℃左右,接种4%的纳豆芽孢杆菌,放于37℃培养箱培养24h,再于4℃的冰箱中后熟24h,形成纳豆;
2)泡芙馅的制备:取步骤1)制得的纳豆,分别添加牛奶、白砂糖、麦芽糖、食盐混合均匀后,用打浆机打至粘稠状作为泡芙馅,冰箱冷藏备用;
3)泡芙皮的制备:取黄油、水、食盐、白砂糖煮沸后,加入低筋面粉,快速搅拌至面团不粘锅,即烫熟,离火;分次倒入打散的鸡蛋,搅拌至筷子挑其呈倒三角,不滴落;装入裱花袋,挤在锡纸上,烤箱预热210℃烤10min,待泡芙膨胀起来以后,把温度降至180℃,继续烤20-30min;
4)成品制备:待步骤3)制成的泡芙皮冷却后,将步骤2)制备的泡芙馅注入泡芙皮中,即成纳豆泡芙。
本发明中用到的纳豆芽孢杆菌为已公开菌种,由申请人购买而得。
本发明生产的纳豆泡芙的泡芙馅主要成分为纳豆和油茶籽粕。纳豆不仅具有很高的营养价值,而且含有多种生理活性物质,如大豆异黄酮、皂甙、纳豆糖蛋白、纳豆激酶等等,已经证明纳豆激酶是一种由纳豆菌产生的具有强烈溶栓作用的丝氨酸蛋白酶,具有安全性好、成本低、口服有效、药效时间长等优点。经测定本产品的纳豆激酶含量为1100-1200单位/克。同时本发明以纳豆代替了常规生产中部分原料,使得糖脂含量减少、蛋白质含量提高,经测定纳豆泡芙总糖25-26g/100g、脂肪14-16g/100g、蛋白质12-13g/100g,而奶油泡芙分别为29-30g/100g、24-25g/100g、9-10g/100g。另外,本发明纳豆发酵时添加了适量的油茶籽粕,研究报道油茶籽粕中含有的油茶皂素有降血脂抗氧化的活性。因此,本发明采用油茶籽粕、大豆为原料发酵生产纳豆,并添加牛奶、白砂糖、麦芽糖调制成泡芙馅,并在泡芙皮制成空心坯冷却后,再添加泡芙馅,使添加的纳豆、油茶籽粕的功能成份不受温度影响,最大程度不被破坏,因而制作出的纳豆泡芙具有溶血栓作用,且低热、低脂、低糖,适合高血压、高血脂、高血糖人群食用。
具体实施方式
实施例1:
1)纳豆的发酵:采用茶籽粕和黄豆为原料,按照黄豆80份,油茶籽粕20份,水80份配制发酵培养基质,置于121℃高压蒸汽灭菌锅内蒸煮30min,待煮熟后冷却至40℃左右,接种4%的纳豆芽孢杆菌,放于37℃培养箱培养24h,再于4℃的冰箱中后熟24h,形成纳豆。此方法制作的纳豆拉丝好,粘液多且无氨味。
2)泡芙馅的制备:取上述纳豆100份,分别添加牛奶50-60份、白砂糖20-25份、麦芽糖15-20份、食盐1-2份混合均匀后,用打浆机打至粘稠状作为泡芙馅,冰箱冷藏备用。此方法制作的泡芙馅呈巧克力酱色,色泽明亮且均匀;粘液少,粘性差,体态过稀,较甜。
3)泡芙皮的制备:取黄油40份、水100份、食盐1份、白砂糖15份煮沸后,加入低筋面粉60份,快速搅拌至面团不粘锅即烫熟,离火;分次倒入打散的鸡蛋两颗,搅拌至筷子挑其呈倒三角,不滴落;装入裱花袋,挤在锡纸上,烤箱预热210℃烤10min左右,待泡芙膨胀起来以后,把温度降至180℃,继续烤20-30min。从外形看,此泡芙皮呈金黄色,膨发大,形态饱满;内部呈空心状且空洞较大;其口感为内空外松脆,不粘牙。
4)成品制备:待步骤3)制成的泡芙皮适当冷却后,将步骤2)制备的纳豆泡芙馅注入泡芙中,即成纳豆泡芙。
实施例2:
1)纳豆的发酵:按黄豆70份,油茶籽粕30份,水80份配制发酵培养基质,置于121℃高压蒸汽灭菌锅内蒸煮30min,待煮熟后冷却至40℃左右,接种4%的纳豆芽孢杆菌,放于37℃培养箱培养24h,再于4℃的冰箱中后熟24h,形成纳豆。此方法的纳豆拉丝较少,粘液少,有少许苦味。
2)泡芙馅的制备:取上述纳豆100份,分别添加牛奶40-50份、白砂糖13-15份、麦芽糖12-15份、食盐1-2份混合均匀后,用打浆机打至粘稠状作为泡芙馅,冰箱冷藏备用。此方法制作的泡芙馅呈巧克力酱色,色泽明亮且均匀;粘液多,粘性较好;具有纳豆特有的浓郁香味,甜且无氨味;口感细腻,湿滑。
3)泡芙皮的制备:取黄油40份、水100份、食盐1份、白砂糖15份煮沸后,加入加入低筋面粉50份,快速搅拌至面团不粘锅即烫熟,离火;分次倒入打散的鸡蛋两颗,搅拌至筷子挑其呈倒三角,不滴落;装入裱花袋,挤在锡纸上,烤箱预热210℃烤10min左右,待泡芙膨胀起来以后,把温度降至180℃,继续烤20-30min。从外形看,此泡芙皮呈金黄色,膨发大,形态饱满;内部呈空心状且空洞较大,但外壳稍软。
4)成品制备:待步骤3)制成的泡芙皮适当冷却后,将步骤2)制备的纳豆泡芙馅注入泡芙中,即成纳豆泡芙。
实施例3:
1)纳豆的发酵:按黄豆60份,油茶籽粕40份,水80份配制发酵培养基质,置于121℃高压蒸汽灭菌锅内蒸煮30min,待煮熟后冷却至40℃左右,接种4%的纳豆芽孢杆菌,放于37℃培养箱培养24h,再于4℃的冰箱中后熟24h,形成纳豆。此方法的纳豆几乎不拉丝,苦味严重。
2)泡芙馅的制备:取上述纳豆100份,分别添加牛奶30-40份、白砂糖9-12份、麦芽糖10-12份、食盐1-2份混合均匀后,用打浆机打至粘稠状作为泡芙馅,冰箱冷藏备用。此方法制作的泡芙馅呈巧克力酱色,口感粗糙,干稠,味道微甜。
3)泡芙皮的制备:取黄油40份、水100份、食盐2份、白砂糖15份煮沸后,加入低筋面粉50份,快速搅拌至面团不粘锅即烫熟,离火;分次倒入打散的鸡蛋1颗,搅拌至筷子挑其呈倒三角,不滴落;装入裱花袋,挤在锡纸上,烤箱预热210℃烤10min左右,待泡芙膨胀起来以后,把温度降至180℃,继续烤20-30min。从外形看,此泡芙皮呈金黄色,膨发小,形态不饱满;内部组织粗糙且空洞较小,外壳较硬。
4)成品制备:待步骤3)制成的泡芙皮适当冷却后,将步骤2)制备的纳豆泡芙馅注入泡芙中,即成纳豆泡芙。
分别采用《食品安全国家标准食品中蛋白质的测定》(GB 5009.5-2010)、索氏提取法、蒽酮比色法、香草醛硫酸法以及福林酚法测定按本发明方法制备的纳豆泡芙中蛋白质、脂肪、总糖、茶皂素以及纳豆激酶的浓度含量,并与奶油泡芙的相应成份进行比较发现,本发明蛋白质、茶皂素以及纳豆激酶的含量明显增加,而脂肪、总糖明显降低。具体测定结果请见下表。
表1:纳豆泡芙与奶油泡芙的成分对比
Claims (1)
1.一种保健型纳豆泡芙的制作方法,其特征在于包括如下步骤:
1)纳豆的发酵:采用油茶籽粕30份和黄豆70份为原料,加入水80份配制成发酵培养基质,置于121℃高压蒸汽灭菌锅内蒸煮30min,待煮熟后冷却至 40℃,接种4%的纳豆芽孢杆菌,放于37℃培养箱培养24 h,再于4℃的冰箱中后熟24 h,形成纳豆;
2)泡芙馅的制备:取步骤1)制得的纳豆100份,添加牛奶40-50份、白砂糖13-15份、麦芽糖12-15份、食盐1-2份混合均匀后,用打浆机打至粘稠状作为泡芙馅,冰箱冷藏备用;
3)泡芙皮的制备:取黄油40份、水100份、食盐1份、白砂糖15份煮沸后,加入低筋面粉50份,快速搅拌至面团不粘锅,即烫熟,离火;分次倒入打散的鸡蛋,搅拌至筷子挑其呈倒三角,不滴落;装入裱花袋,挤在锡纸上,烤箱预热210℃烤10min,待泡芙膨胀起来以后,把温度降至180℃,继续烤20-30min;
4)成品制备:待步骤3)制成的泡芙皮冷却后,将步骤2)制备的泡芙馅注入泡芙皮中,即成纳豆泡芙。
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