CN107156617A - 一种海苔糙米蛋卷 - Google Patents
一种海苔糙米蛋卷 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Cosmetics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种海苔糙米蛋卷,其原料按重量份包括:主料100份,海苔15~25份,虾皮4~16份,艾叶3~4份,黑芝麻5~12份,花生仁5~10份,生葵花子仁4~12份,白砂糖2~6份,食盐2~4份,复合磷脂1~2份,食用油5~18份。复合磷脂采用如下工艺制备:将卵磷脂、淀粉糖酯、吐温80混合均匀,加入蜂蜜、麦芽糊精、水继续搅拌,均质处理,加入二硬脂酰磷脂酰乙醇胺‑羧基聚乙二醇、无水乙醇混合均匀,超声处理,喷雾干燥得到复合磷脂。本发明配比科学,风味独特、口感酥脆、营养丰富、易消化吸收,具有健胃及增强免疫功能等功效,能补充膳食纤维和维生素,并对日常饮食特别是儿童的饮食起到很好的辅助作用。
Description
技术领域
本发明涉及技术领域,尤其涉及一种海苔糙米蛋卷。
背景技术
海苔可以作为糖尿病人的充饥食品,另外作为高血压、心脏病患者的保健食品也有极好的保健效果。海苔中含有多种微量元素,如铁、锌、硒、钙等,这些元素都与人的生理活动有着密切联系,其中铁是人的造血功能必不可少的,锌有助于儿童的智力发育,钙可以使人的骨骼强健,而近年来的研究表明,硒可以防止癌症的产生,增强人体的免疫机能。因此,不管是老年人,还是青年人,食用海苔都能够强身健体、防病治病。
目前,蛋卷类食品以其口感酥脆、香甜可口的优点深受人们喜欢。然而现在的蛋卷大多存在口感单一、营养价值单调的问题,目前还没有公开采用海苔制备蛋卷类食品。
发明内容
基于背景技术存在的技术问题,本发明提出了一种海苔糙米蛋卷,配比科学,风味独特、口感酥脆、营养丰富、易消化吸收,具有健胃及增强免疫功能等功效,能补充膳食纤维和维生素,并对日常饮食特别是儿童的饮食起到很好的辅助作用。
本发明提出的一种海苔糙米蛋卷,其原料按重量份包括:主料100份,海苔15~25份,虾皮4~16份,艾叶3~4份,黑芝麻5~12份,花生仁5~10份,生葵花子仁4~12份,白砂糖2~6份,食盐2~4份,复合磷脂1~2份,食用油5~18份。
优选地,主料按重量份包括:米饭30~40份,糯米粉15~35份,粘米粉20~30份,发芽糙米粉5~11份。
优选地,复合磷脂采用如下工艺制备:将卵磷脂、淀粉糖酯、吐温80混合均匀,加入蜂蜜、麦芽糊精、水继续搅拌,均质处理,加入二硬脂酰磷脂酰乙醇胺-羧基聚乙二醇、无水乙醇混合均匀,超声处理,喷雾干燥得到复合磷脂。
优选地,复合磷脂采用如下工艺制备:将卵磷脂、淀粉糖酯、吐温80混合均匀,加入蜂蜜、麦芽糊精、水继续搅拌2~4h,均质处理2~8min,均质转速为10000~11000r/min,加入二硬脂酰磷脂酰乙醇胺-羧基聚乙二醇、无水乙醇混合均匀,超声处理4~12min,喷雾干燥得到复合磷脂。
优选地,复合磷脂采用如下工艺制备:按重量份将2~8份卵磷脂、4~10份淀粉糖酯、0.1~0.3份吐温80混合均匀,加入2~6份蜂蜜、1~8份麦芽糊精、20~30份水继续搅拌2~4h,均质处理2~8min,均质转速为10000~11000r/min,加入0.1~0.4份二硬脂酰磷脂酰乙醇胺-羧基聚乙二醇、10~18份无水乙醇混合均匀,超声处理4~12min,喷雾干燥得到复合磷脂。
优选地,食用油为玉米油、花生油、葵花籽油、葡萄籽油中的一种或两种以上组合物。
由于海苔中含有丰富维生素和矿物质,尤其是碘、钙、硒等对人体有益的成分含量较高,还含有生物活性物质如甘露醇、褐藻酸等,具有调节血脂、降血糖、降血压、防辐射、增强免疫功能的功能,本发明采用海苔与虾皮复配,营养极为丰富,而且钙含量高;而米饭、糯米粉、粘米粉、发芽糙米粉含有丰富的蛋白质、脂肪、碳水化合物、粗纤维、钙、磷、铁、镁等,口感酥脆,香甜可口,并辅以艾叶、黑芝麻、花生仁、生葵花子仁更增加其营养价值,并有助于防止动脉粥样硬化和软化血管。而糯米粉、粘米粉在膨化后形成的三维网状结构对起到支撑作用,是产品的结构基础,复合磷脂、食用油能增强本发明口感,促进吸收;复合磷脂中,卵磷脂与淀粉糖酯在一定条件下与蜂蜜、麦芽糊精作用,不仅感官状态好,溶解度好,水溶性能优异,且能很好保持营养成分,酸价低、口感好,而二硬脂酰磷脂酰乙醇胺-羧基聚乙二醇穿插在卵磷脂内,形成的外壳保护了营养成分不流失,使营养物质易吸收。
本发明与现有技术相比,提供了一种全新的功能性食品,并可以起到补充膳食纤维和维生素,本发明配比科学,风味独特、口感酥脆、营养丰富、易消化吸收,并具有健胃及增强免疫功能等功效,对日常饮食特别是儿童的饮食起到很好的辅助作用。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
本发明提出的一种海苔糙米蛋卷,其原料按重量份包括:主料100份,海苔15份,虾皮16份,艾叶3份,黑芝麻12份,花生仁5份,生葵花子仁12份,白砂糖2份,食盐4份,复合磷脂1份,食用油18份。
实施例2
本发明提出的一种海苔糙米蛋卷,其原料按重量份包括:主料100份,海苔25份,虾皮4份,艾叶4份,黑芝麻5份,花生仁10份,生葵花子仁4份,白砂糖6份,食盐2份,复合磷脂2份,玉米油5份。
主料按重量份包括:米饭30份,糯米粉35份,粘米粉20份,发芽糙米粉11份。
复合磷脂采用如下工艺制备:将卵磷脂、淀粉糖酯、吐温80混合均匀,加入蜂蜜、麦芽糊精、水继续搅拌,均质处理,加入二硬脂酰磷脂酰乙醇胺-羧基聚乙二醇、无水乙醇混合均匀,超声处理,喷雾干燥得到复合磷脂。
实施例3
本发明提出的一种海苔糙米蛋卷,其原料按重量份包括:主料100份,海苔18份,虾皮14份,艾叶3.5份,黑芝麻10份,花生仁8份,生葵花子仁10份,白砂糖3份,食盐3.5份,复合磷脂1.2份,花生油12份。
主料按重量份包括:米饭40份,糯米粉15份,粘米粉30份,发芽糙米粉5份。
复合磷脂采用如下工艺制备:将卵磷脂、淀粉糖酯、吐温80混合均匀,加入蜂蜜、麦芽糊精、水继续搅拌3h,均质处理5min,均质转速为10500r/min,加入二硬脂酰磷脂酰乙醇胺-羧基聚乙二醇、无水乙醇混合均匀,超声处理8min,喷雾干燥得到复合磷脂。
实施例4
本发明提出的一种海苔糙米蛋卷,其原料按重量份包括:主料100份,海苔22份,虾皮8份,艾叶3.8份,黑芝麻6份,花生仁9份,生葵花子仁6份,白砂糖5份,食盐2.5份,复合磷脂1.8份,葵花籽油8份。
主料按重量份包括:米饭32份,糯米粉30份,粘米粉22份,发芽糙米粉9份。
复合磷脂采用如下工艺制备:按重量份将2份卵磷脂、10份淀粉糖酯、0.1份吐温80混合均匀,加入6份蜂蜜、1份麦芽糊精、30份水继续搅拌2h,均质处理8min,均质转速为10000r/min,加入0.4份二硬脂酰磷脂酰乙醇胺-羧基聚乙二醇、10份无水乙醇混合均匀,超声处理12min,喷雾干燥得到复合磷脂。
实施例5
本发明提出的一种海苔糙米蛋卷,其原料按重量份包括:主料100份,海苔20份,虾皮11份,艾叶3.7份,黑芝麻8份,花生仁8.5份,生葵花子仁8份,白砂糖4份,食盐3份,复合磷脂1.5份,葡萄籽油10份。
主料按重量份包括:米饭36份,糯米粉20份,粘米粉28份,发芽糙米粉7份。
复合磷脂采用如下工艺制备:按重量份将8份卵磷脂、4份淀粉糖酯、0.3份吐温80混合均匀,加入2份蜂蜜、8份麦芽糊精、20份水继续搅拌4h,均质处理2min,均质转速为11000r/min,加入0.1份二硬脂酰磷脂酰乙醇胺-羧基聚乙二醇、18份无水乙醇混合均匀,超声处理4min,喷雾干燥得到复合磷脂。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (6)
1.一种海苔糙米蛋卷,其特征在于,其原料按重量份包括:主料100份,海苔15~25份,虾皮4~16份,艾叶3~4份,黑芝麻5~12份,花生仁5~10份,生葵花子仁4~12份,白砂糖2~6份,食盐2~4份,复合磷脂1~2份,食用油5~18份。
2.根据权利要求1所述海苔糙米蛋卷,其特征在于,主料按重量份包括:米饭30~40份,糯米粉15~35份,粘米粉20~30份,发芽糙米粉5~11份。
3.根据权利要求1或2所述海苔糙米蛋卷,其特征在于,复合磷脂采用如下工艺制备:将卵磷脂、淀粉糖酯、吐温80混合均匀,加入蜂蜜、麦芽糊精、水继续搅拌,均质处理,加入二硬脂酰磷脂酰乙醇胺-羧基聚乙二醇、无水乙醇混合均匀,超声处理,喷雾干燥得到复合磷脂。
4.根据权利要求1-3任一项所述海苔糙米蛋卷,其特征在于,复合磷脂采用如下工艺制备:将卵磷脂、淀粉糖酯、吐温80混合均匀,加入蜂蜜、麦芽糊精、水继续搅拌2~4h,均质处理2~8min,均质转速为10000~11000r/min,加入二硬脂酰磷脂酰乙醇胺-羧基聚乙二醇、无水乙醇混合均匀,超声处理4~12min,喷雾干燥得到复合磷脂。
5.根据权利要求1-4任一项所述海苔糙米蛋卷,其特征在于,复合磷脂采用如下工艺制备:按重量份将2~8份卵磷脂、4~10份淀粉糖酯、0.1~0.3份吐温80混合均匀,加入2~6份蜂蜜、1~8份麦芽糊精、20~30份水继续搅拌2~4h,均质处理2~8min,均质转速为10000~11000r/min,加入0.1~0.4份二硬脂酰磷脂酰乙醇胺-羧基聚乙二醇、10~18份无水乙醇混合均匀,超声处理4~12min,喷雾干燥得到复合磷脂。
6.根据权利要求1-5任一项所述海苔糙米蛋卷,其特征在于,食用油为玉米油、花生油、葵花籽油、葡萄籽油中的一种或两种以上组合物。
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