CN106690013A - 一种白芸豆风味水饺 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明公开了一种白芸豆风味水饺,白芸豆风味水饺的饺子馅为白芸豆泥、鸡胸肉与多味中草药的混合馅料,其制备工艺包括原料的预处理、饺子馅的制作、饺子皮的制作、制饺、冷冻、包装。本发明制得的水饺风味独特,营养丰富,采用白芸豆泥作为馅料的原料之一,其富含α‑淀粉酶抑制剂和膳食纤维,它能有效阻断高淀粉类食物(米饭、面食、杂粮及相关零食和糕点)中淀粉的分解,阻断大部分淀粉热量的摄取,减少人体最大的脂肪来源,可以作为减肥食品使用,无需节食,效果显著,同时配以其他原料及多味中草药,本发明的水饺还具有行滞消胀、行气宽中、温中散寒等保健功效,符合健康消费理念。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种白芸豆风味水饺。
背景技术
水饺是人们日常食用的一种速食品,可以代替主食食用,这是传统的水饺,但是如今随着这人们生活水平的提高,人们对食品的要求也提高了很多,特别注重食品的保健功能。
白芸豆:其生物学名叫多花菜豆,因花色多样而得名。属豆科,蝶形花亚科,菜豆族菜豆属,芸豆营养丰富。据测,每百克芸豆含蛋白质23.1克、脂肪1.3克、碳水化合物56.9克、胡萝卜素0.24毫克、钙160毫克、磷410毫克、铁7.3毫克及丰富的B族维生素,鲜豆还含丰富的维生素C。现代科学研究表明,白芸豆提取物(whitekidnoykeanExtract)中含有较高活性的α-淀粉酶抑制物质(α-amylaseinhibitor),化学成分为一种复合糖蛋白,国外称之为“starchblocker”,意思是“淀粉吸收阻断剂”。目前国内开发出一种白芸豆精华素的产品,能抑制α-淀粉酶的作用,阻断淀粉分解,减少葡萄糖吸收,从而起到降低餐后血糖升高,减少胰岛素分泌,降低脂肪合成等作用,可以有效配合糖尿病人和减肥者的饮食治疗,使他们饭吃饱、消除饥饿感,而餐后血糖不高,体重不增。其味甘,性平,功能主治:具有温中下气、利肠胃、止呃逆、益肾补元等功用。
荞麦粉:荞麦制成的面粉,荞麦别名甜荞、乌麦、三角麦等;一年生草本。其性凉味甘,具有开胃宽肠,下气消积。治绞肠痧,肠胃积滞,慢性泄泻的功效;
菠菜:又名波斯菜、赤根菜、鹦鹉菜等,属藜科菠菜属,一年生草本植物。其味甘、性凉,入大肠、胃经;功能主治:养血,止血,敛阴,润燥。治衄血,便血,坏血病,消渴引饮,大便涩滞。菠菜有“营养模范生”之称,它富含类胡萝卜素、维生素C、维生素K、矿物质(钙质、铁质等)、辅酶Q10等多种营养素。
然而菠菜中富含草酸,草酸能够与人体中的钙直接作用,形成草酸钙沉淀,影响了人体对钙的吸收,甚至会引发急性肾衰竭,因此传统的食用方法是预先用开水淖烫,高温烫会使草酸溶解出来,但是用开水烫会破坏维生素C和其他易氧化的营养物质,造成营养缺失。
鸡胸肉:是很普通的食用肉之一,鸡胸肉中富含的咪唑二肽具有改善记忆功能的作用。鸡胸肉脂肪含量低,蛋白质含量较高,且易被人体吸收入利用,含有对人体生长发育有重要作用的磷脂类,是中国人膳食结构磷脂的重要来源之一。鸡胸肉有温中益气、补虚填精、健脾胃、活血脉、强筋骨的功效。
大腹皮:为棕榈科植物槟榔的干燥果皮。其味辛,性微温。归脾、胃、大肠、小肠经。功能主治:行气宽中,行水消肿。用于湿阻气滞,脘腹胀闷,大便不爽,水肿胀满,脚气浮肿,小便不利。
荜澄茄:为樟科植物山鸡椒的干燥成熟果实。其味辛,性温。归脾、胃、肾、膀胱经。功能主治:温中散寒,行气止痛。用于胃寒呕逆,脘腹冷痛,寒疝腹痛,寒湿郁滞,小便浑浊。
枳壳:为双子叶植物药芸香科植物酸橙及其栽培变种近的干燥未成熟果实。其味苦,酸,性微寒;归肺经、脾经、肝经、胃经、大肠经。功能主治:理气宽中,行滞消胀。用于胸胁气滞,胀满疼痛,食积不化,痰饮内停;胃下垂,脱肛,子官脱垂。
发明内容
本发明的目的在于提供一种可以作为减肥食品,同时具有行滞消胀、行气宽中、温中散寒等保健功效的白芸豆风味水饺。
一种白芸豆风味水饺其技术方案是:,包括以下重量份的原料:荞麦面粉40-60份、白芸豆泥10-15份、鸡胸肉10-12份、菠菜汁30-45份、鸡蛋全液10-20份、色拉油6-10份、食盐0.8-2份、酵母0.4-0.6份、大腹皮5-8份、荜澄茄3-5份、枳壳4-7份。其制备方法包括以下步骤:
(1)原材料预处理:
白芸豆,挑选新鲜的、无病虫害的白芸豆、洗净、搓去外皮后,放在高压蒸汽锅内蒸煮10-15分钟,取出已经煮烂的白芸豆放在研磨罐中磨成豆泥,然后在豆泥中倒入适量的温水并同时添加泡打粉充分搅拌均匀,用铁盘盛出来放在竹制的屉笼内,隔水蒸制5-8分钟,温度控制在80-100℃,蒸好之后,备用;
鸡胸肉,洗净、切碎后,放入绞肉机中绞成肉泥,肉泥中加入淀粉、酱油、胡椒、盐,搅拌均匀后,腌制15-20分钟;
菠菜,洗净、切碎、放入榨汁机中加入少量水榨汁,再用滤布过滤残渣,得到菠菜汁,往菠菜汁中倒入1.5倍的牛奶,充分搅拌均匀,静置30-40分钟,用超滤膜进行过滤、除去白色沉淀物,即可;
大腹皮、荜澄茄、枳壳,洗净、切碎、烘干,放在锅内煎煮2-4小时,过滤掉药渣,得到中草药药液;
(2)饺子馅的制作:将制好的白芸豆泥放在中草药药液中浸泡2-4小时,取出,沥去其多余的水分,与腌制好的鸡胸肉加以混合均匀,即可制得饺子馅料;
(3)饺子皮的制作:按重量份称取荞麦面粉、菠菜汁、鸡蛋全液、色拉油、酵母混合均匀后,加入适量温水和面,揉成不粘手的面团之后,在15-20℃的温度下,醒面20-30分钟,将醒好的面团压制成圆形的面片,制得饺子皮;
(4)制饺:饺子馅料包于饺子皮内,制得一种白芸豆风味水饺;
(5)冷冻:制得的饺子进行速冻处理,温度控制在-8℃至-20℃,时间20-30分钟;
(6)包装。
本发明的有益效果:
本发明制得的一种白芸豆风味水饺,风味独特,营养丰富,其中主原料白芸豆富含α-淀粉酶抑制剂和膳食纤维,它能有效阻断高淀粉类食物(米饭、面食、杂粮及相关零食和糕点)中淀粉的分解,阻断大部分淀粉热量的摄取,减少人体最大的脂肪来源,通过将白芸豆制成豆泥加入泡打粉,可以使其变的更为疏松,从而可以充分吸收浸泡液,使其口感更佳,添加的菠菜,其营养丰富,但菠菜中富含草酸,草酸能够与人体中的钙直接作用,形成草酸钙沉淀,影响了人体对钙的吸收,甚至会引发急性肾衰竭,因此传统的食用方法是预先用开水淖烫,高温烫会使草酸溶解出来,但是用开水烫会破坏维生素C和其他易氧化的营养物质,造成营养缺失。牛奶中含有大量的钙离子,菠菜汁与牛奶混合,可以使牛奶中的钙离子和草酸反应,生成草酸钙沉淀,从而不需要经过开水淖烫就可去除其所含的草酸,保留了其他营养成分,食用时营养更丰富,本发明制得的水饺可以作为减肥食品使用,无需节食,效果显著,同时配以其他原料及多味中草药,本发明的水饺还具有行滞消胀、行气宽中、温中散寒等保健功效,符合健康消费理念。
具体实施方式
实施例1,一种白芸豆风味水饺,按重量份称取以下原料:荞麦面粉40公斤、白芸豆泥10公斤、鸡胸肉10公斤、菠菜汁30公斤、鸡蛋全液10公斤、色拉油6公斤、食盐0.8公斤、酵母0.4公斤、大腹皮5公斤、荜澄茄3公斤、枳壳4公斤,其制备方法包括以下步骤:
(1)原材料预处理:
白芸豆,挑选新鲜的、无病虫害的白芸豆、洗净、搓去外皮后,放在高压蒸汽锅内蒸煮10分钟,取出已经煮烂的白芸豆放在研磨罐中磨成豆泥,然后在豆泥中倒入适量的温水并同时添加泡打粉充分搅拌均匀,用铁盘盛出来放在竹制的屉笼内,隔水蒸制5分钟,温度控制在80℃,蒸好之后,备用;
鸡胸肉,洗净、切碎后,放入绞肉机中绞成肉泥,肉泥中加入淀粉、酱油、胡椒、盐,搅拌均匀后,腌制15分钟;
菠菜,洗净、切碎、放入榨汁机中加入少量水榨汁,再用滤布过滤残渣,得到菠菜汁,往菠菜汁中倒入1.5倍的牛奶,充分搅拌均匀,静置30分钟,用超滤膜进行过滤、除去白色沉淀物,即可;
取大腹皮5公斤、荜澄茄3公斤、枳壳4公斤,洗净、切碎、烘干,放在锅内煎煮2小时,过滤掉药渣,得到中草药药液;
(2)饺子馅的制作:取制好的10公斤白芸豆泥放在中草药药液中浸泡2小时,取出,沥去其多余的水分,与腌制好的10公斤鸡胸肉加以混合均匀,即可制得饺子馅料;
(3)饺子皮的制作:按重量份称取40公斤荞麦面粉、30公斤菠菜汁、10公斤鸡蛋全液、6公斤色拉油、0.4公斤酵母混合均匀后,加入适量温水和面,揉成不粘手的面团之后,在15℃的温度下,醒面20分钟,将醒好的面团压制成圆形的面片,制得饺子皮;
(4)制饺:饺子馅料包于饺子皮内,制得一种白芸豆风味水饺;
(5)冷冻:制得的饺子进行速冻处理,温度控制在-8℃,时间20分钟;
(6)包装。
实施例2,一种白芸豆风味水饺,按重量份称取以下原料:荞麦面粉50公斤、白芸豆泥12.5公斤、鸡胸肉11公斤、菠菜汁40公斤、鸡蛋全液15公斤、色拉油8公斤、食盐1.2公斤、酵母0.5公斤、大腹皮5公斤、荜澄茄3公斤、枳壳4公斤、香橼1.5公斤、苏梗1公斤,其制备方法包括以下步骤:
(1)原材料预处理:
白芸豆,挑选新鲜的、无病虫害的白芸豆、洗净、搓去外皮后,放在高压蒸汽锅内蒸煮15分钟,取出已经煮烂的白芸豆放在研磨罐中磨成豆泥,然后在豆泥中倒入适量的温水并同时添加泡打粉充分搅拌均匀,用铁盘盛出来放在竹制的屉笼内,隔水蒸制6分钟,温度控制在90℃,蒸好之后,备用;
鸡胸肉,洗净、切碎后,放入绞肉机中绞成肉泥,肉泥中加入淀粉、酱油、胡椒、盐,搅拌均匀后,腌制20分钟;
菠菜,洗净、切碎、放入榨汁机中加入少量水榨汁,再用滤布过滤残渣,得到菠菜汁,往菠菜汁中倒入1.5倍的牛奶,充分搅拌均匀,静置40分钟,用超滤膜进行过滤、除去白色沉淀物,即可;
取大腹皮5公斤、荜澄茄3公斤、枳壳4公斤、香橼1.5公斤、苏梗1公斤,洗净、切碎、烘干,放在锅内煎煮4小时,过滤掉药渣,得到中草药药液;
(2)饺子馅的制作:取制好的12.5公斤白芸豆泥放在中草药药液中浸泡3小时,取出,沥去其多余的水分,与腌制好的11公斤鸡胸肉加以混合均匀,即可制得饺子馅料;
(3)饺子皮的制作:按重量份称取50公斤荞麦面粉、40公斤菠菜汁、15公斤鸡蛋全液、8公斤色拉油、0.5公斤酵母混合均匀后,加入适量温水和面,揉成不粘手的面团之后,在18℃的温度下,醒面20分钟,将醒好的面团压制成圆形的面片,制得饺子皮;
(4)制饺:饺子馅料包于饺子皮内,制得一种白芸豆风味水饺;
(5)冷冻:制得的饺子进行速冻处理,温度控制在-12℃,时间20分钟;
(6)包装。
实施例2中添加的2味中草药:香橼和苏梗。
香橼:又名枸橼、佛手柑、香橼。是芸香科、柑桔属植物。其性温;味辛苦酸;归肝、肺、脾经。功能主治:理气,舒郁,消痰,利膈。治胃痛胀满,痰饮咳嗽,气塑,呕哕少食。
苏梗:是唇形科植物紫苏的干燥茎。性味辛、甘,微温归肺、脾、胃经。功能主治:宽胸利膈,顺气安胎。适用于胸腹气滞、痞闷作胀及胎动不安、胸胁胀痛等。
实施例3,一种白芸豆风味水饺,按重量份称取以下原料:荞麦面粉60公斤、白芸豆泥15公斤、鸡胸肉12公斤、菠菜汁45公斤、鸡蛋全液18公斤、色拉油10公斤、食盐1.5公斤、酵母0.6公斤、大腹皮5公斤、荜澄茄3公斤、枳壳4公斤、香橼0.5公斤、苏梗0.8公斤、青皮0.9公斤、郁金0.5公斤,其制备方法包括以下步骤:
(1)原材料预处理:
白芸豆,挑选新鲜的、无病虫害的白芸豆、洗净、搓去外皮后,放在高压蒸汽锅内蒸煮15分钟,取出已经煮烂的白芸豆放在研磨罐中磨成豆泥,然后在豆泥中倒入适量的温水并同时添加泡打粉充分搅拌均匀,用铁盘盛出来放在竹制的屉笼内,隔水蒸制8分钟,温度控制在90℃,蒸好之后,备用;
鸡胸肉,洗净、切碎后,放入绞肉机中绞成肉泥,肉泥中加入淀粉、酱油、胡椒、盐,搅拌均匀后,腌制20分钟;
菠菜,洗净、切碎、放入榨汁机中加入少量水榨汁,再用滤布过滤残渣,得到菠菜汁,往菠菜汁中倒入1.5倍的牛奶,充分搅拌均匀,静置40分钟,用超滤膜进行过滤、除去白色沉淀物,即可;
取大腹皮5公斤、荜澄茄3公斤、枳壳4公斤、香橼0.5公斤、苏梗0.8公斤、青皮0.9公斤、郁金0.5公斤,洗净、切碎、烘干,放在锅内煎煮4小时,过滤掉药渣,得到中草药药液;
(2)饺子馅的制作:取制好的15公斤白芸豆泥放在中草药药液中浸泡4小时,取出,沥去其多余的水分,与腌制好的12公斤鸡胸肉加以混合均匀,即可制得饺子馅料;
(3)饺子皮的制作:按重量份称取60公斤荞麦面粉、45公斤菠菜汁、18公斤鸡蛋全液、10公斤色拉油、0.6公斤酵母混合均匀后,加入适量温水和面,揉成不粘手的面团之后,在18℃的温度下,醒面20分钟,将醒好的面团压制成圆形的面片,制得饺子皮;
(4)制饺:饺子馅料包于饺子皮内,制得一种白芸豆风味水饺;
(5)冷冻:制得的饺子进行速冻处理,温度控制在-15℃,时间20分钟;
(6)包装。
实施例3中添加了2味中草药:青皮和郁金。
青皮:为芸香科植物橘及其栽培变种的干燥幼果或未成熟果实的果皮。其味苦、辛,性温。归肝、胆、胃经。功能主治:有疏肝破气,消积化滞的功效。用于胸胁胀痛,疝气疼痛,乳癖,乳痈,食积气滞,脘腹胀痛。
郁金:为姜科植物温郁金、姜黄、广西莪术或蓬莪术的干燥块根。其味辛、苦,性寒。归肝、心、肺经。功能主治:活血止痛,行气解郁,清心凉血,利胆退黄。用于胸胁刺痛,胸痹心痛,经闭痛经,***胀痛,热病神昏,癫痫发狂,血热吐衄,黄疸尿赤。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种白芸豆风味水饺,其特征在于,包括以下重量份的原料:荞麦面粉40-60份、白芸豆泥10-15份、鸡胸肉10-12份、菠菜汁30-45份、鸡蛋全液10-20份、色拉油6-10份、食盐0.8-2份、酵母0.4-0.6份、大腹皮5-8份、荜澄茄3-5份、枳壳4-7份。其制备方法包括以下步骤:
(1)原材料预处理:
白芸豆,挑选新鲜的、无病虫害的白芸豆、洗净、搓去外皮后,放在高压蒸汽锅内蒸煮10-15分钟,取出已经煮烂的白芸豆放在研磨罐中磨成豆泥,然后在豆泥中倒入适量的温水并同时添加泡打粉充分搅拌均匀,用铁盘盛出来放在竹制的屉笼内,隔水蒸制5-8分钟,温度控制在80-100℃,蒸好之后,备用;
鸡胸肉,洗净、切碎后,放入绞肉机中绞成肉泥,肉泥中加入淀粉、酱油、胡椒、盐,搅拌均匀后,腌制15-20分钟;
菠菜,洗净、切碎、放入榨汁机中加入少量水榨汁,再用滤布过滤残渣,得到菠菜汁,往菠菜汁中倒入1.5倍的牛奶,充分搅拌均匀,静置30-40分钟,用超滤膜进行过滤、除去白色沉淀物,即可;
大腹皮、荜澄茄、枳壳,洗净、切碎、烘干,放在锅内煎煮2-4小时,过滤掉药渣,得到中草药药液;
(2)饺子馅的制作:将制好的白芸豆泥放在中草药药液中浸泡2-4小时,取出,沥去其多余的水分,与腌制好的鸡胸肉加以混合均匀,即可制得饺子馅料;
(3)饺子皮的制作:按重量份称取荞麦面粉、菠菜汁、鸡蛋全液、色拉油、酵母混合均匀后,加入适量温水和面,揉成不粘手的面团之后,在15-20℃的温度下,醒面20-30分钟,将醒好的面团压制成圆形的面片,制得饺子皮;
(4)制饺:饺子馅料包于饺子皮内,制得一种白芸豆风味水饺;
(5)冷冻:制得的饺子进行速冻处理,温度控制在-8℃至-20℃,时间20-30分钟;
(6)包装。
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