高血压功能性点心的制作工艺探讨

Discussion on the Technology of Hypertension Functional Dim Sum

簕菜属于低钠高钾,富含膳食纤维的食物,是高血压患者的理想食物,同时具有清热解毒、保护胃黏膜等功效。本文基于簕菜的保健功能,通过参考文献研究簕菜的营养成分、加工过程中营养成分的变化,以簕菜为原料,分别以米粉类工艺、发酵米浆工艺,研究制作了两款簕菜糕点心。采用米粉类工艺制得的簕菜黏糕保留了簕菜所有的营养成分及风味物质,更适合高血压患者长期食用;采用发酵米浆工艺制得的簕菜松糕口感软绵细腻,易消化,更适合消化能力稍差的人群食用。

Acanthopanax trifoliatus(L.)Merr.(AT)is a food which contains low sodium,high potassium and edible fiber,an it is suitable for people with hypertension.This plant is popularly consumed as vegetaboe and materials with treatment of eczema,pricklyheat,protect gastric mucosa and other disease.Based on the health function of Acanthopanax trifoliatus(L.)Merr,this paper analyed the nutrition composition of AT and the changes of nutrition composition during processing by referring to literatures,and two kinds of Dim sum are prepared by using Acanthopanax trifoliatus(L.)Merr as raw materials.One kind used rices powder process to product,it reserve all the nutrition of Acanthopanax trifoliatus(L.)Merr.,so it more suitable for hypertension pations;The other kind used the fermentation process to product,it tastes soft and delicate,easy to digest,more suitable for people with poor digestion.