CN103211169B - 一种白玉兰花复合果酱发酵豆奶糕的制备方法 - Google Patents
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Abstract
本发明公开了一种白玉兰花复合果酱发酵豆奶糕的制备方法,将40-50份复合米粉、5-8份面粉、10-20份复合果酱、10-20份马蹄粉、2-3份白芷粉、1-2份当归粉、1-2份泡打粉、20-30份发酵豆渣奶以及适量水混匀,静置发酵18-22分钟后,于模具中成型,得成型的糕坯;将成型的糕坯于100-110℃下蒸25-30分钟后,取出,冷却后,放入冷库中冻结,真空包装后即得。本发明口味独特,香气宜人,发酵豆渣的利用变废为宝,发酵豆渣奶香气扑鼻,营养丰富。
Description
技术领域
本发明涉及糕点领域,确切地说是一种白玉兰花复合果酱发酵豆奶糕。
背景技术
糕点是一种食品。它是以面粉或米粉、糖、油脂、蛋、乳品等为主要原料,配以各种辅料、馅料和调味料,初制成型,再经蒸、烤、炸、炒等方式加工制成 。
现有糕点品种单一,多缺少食疗等养生保健作用,同时制备方法单一。同时现有的豆渣利用方式较单一。
发明内容
本发明的目的在于提供一种白玉兰花复合果酱发酵豆奶糕的制备方法。
上述目的通过以下方案实现:
一种白玉兰花复合果酱发酵豆奶糕的制备方法,其特征在于:
包括以下步骤:
(1)取20-30份葡萄皮、30-40份去核山楂、10-15份柚子皮、2-3份白玉兰花、1-2份覆盆子洗净后,混匀,再于盐水中漂烫1-2分钟,取出后,沥干水分,切碎后再放入70-80份红糖,10-20份蜂蜜、以及10-20份米酒、40-50份水、0.2-0.4份鱼胶粉,边搅拌边熬煮10-15分钟后,即得复合果酱备用;
(2)将60-70份黑米、20-30份糙米、10-20份山药、5-8份胡萝卜、0.5-1份干黑木耳、1-2份山楂核、1-2份地黄叶混匀后,用米酒浸泡5-8小时后,取出沥干,研磨,得复合米粉备用;
(3)在80-90份新鲜豆渣、40-50份鲜牛奶中放入20-30份酸奶,于30-40℃下静置发酵5-6小时后,得发酵乳酸豆渣奶;
(4)将40-50份复合米粉、5-8份面粉、10-20份复合果酱、10-20份马蹄粉、2-3份白芷粉、1-2份当归粉、1-2份泡打粉、20-30份发酵豆渣奶以及适量水混匀,静置发酵18-22分钟后,于模具中成型,得成型的糕坯;
(5)将成型的糕坯于100-110℃下蒸25-30分钟后,取出,冷却后,放入冷库中冻结,真空包装后即得。
所述的一种白玉兰花复合果酱发酵豆奶糕的制备方法,其特征在于:步骤(1)中所述的盐水的浓度为8-10%。
所述的一种白玉兰花复合果酱发酵豆奶糕的制备方法,其特征在于:所述的葡萄皮为紫葡萄皮。
本发明的有益效果为:本发明口味独特,香气宜人,发酵豆渣的利用变废为宝,发酵豆渣奶香气扑鼻,营养丰富。
具体实施方式
一种白玉兰花复合果酱发酵豆奶糕的制备方法,其特征在于:
包括以下步骤:
(1)取25份(kg)紫葡萄皮、35份去核山楂、15份柚子皮、2份白玉兰花、1份覆盆子洗净后,混匀,再于浓度为8%的盐水中漂烫1分钟,取出后,沥干水分,切碎后再放入80份红糖,10份蜂蜜、以及10份米酒、40份水、0.2份鱼胶粉,边搅拌边熬煮15分钟后,即得复合果酱备用;
(2)将60份黑米、30份糙米、16份山药、5份胡萝卜、1份干黑木耳、1份山楂核、1份地黄叶混匀后,用米酒浸泡5小时后,取出沥干,研磨,得复合米粉备用;
(3)在80份新鲜豆渣、40份鲜牛奶中放入20份酸奶,于36℃下静置发酵6小时后,得发酵乳酸豆渣奶;
(4)将45份复合米粉、5份面粉、10份复合果酱、20份马蹄粉、2份白芷粉、1份当归粉、1份泡打粉、30份发酵豆渣奶以及适量水混匀,静置发酵22分钟后,于模具中成型,得成型的糕坯;
(5)将成型的糕坯于110℃下蒸30分钟后,取出,冷却后,放入冷库中冻结,真空包装后即得。
Claims (3)
1.一种白玉兰花复合果酱发酵豆奶糕的制备方法,其特征在于:
包括以下步骤:
(1)取20-30份葡萄皮、30-40份去核山楂、10-15份柚子皮、2-3份白玉兰花、1-2份覆盆子洗净后,混匀,再于盐水中漂烫1-2分钟,取出后,沥干水分,切碎后再放入70-80份红糖,10-20份蜂蜜、以及10-20份米酒、40-50份水、0.2-0.4份鱼胶粉,边搅拌边熬煮10-15分钟后,即得复合果酱备用;
(2)将60-70份黑米、20-30份糙米、10-20份山药、5-8份胡萝卜、0.5-1份干黑木耳、1-2份山楂核、1-2份地黄叶混匀后,用米酒浸泡5-8小时后,取出沥干,研磨,得复合米粉备用;
(3)在80-90份新鲜豆渣、40-50份鲜牛奶中放入20-30份酸奶,于30-40℃下静置发酵5-6小时后,得发酵乳酸豆渣奶;
(4)将40-50份复合米粉、5-8份面粉、10-20份复合果酱、10-20份马蹄粉、2-3份白芷粉、1-2份当归粉、1-2份泡打粉、20-30份发酵乳酸豆渣奶以及适量水混匀,静置发酵18-22分钟后,于模具中成型,得成型的糕坯;
(5)将成型的糕坯于100-110℃下蒸25-30分钟后,取出,冷却后,放入冷库中冻结,真空包装后即得。
2.根据权利要求1所述的一种白玉兰花复合果酱发酵豆奶糕的制备方法,其特征在于:步骤(1)中所述的盐水的浓度为8-10%。
3. 根据权利要求1所述的一种白玉兰花复合果酱发酵豆奶糕的制备方法,其特征在于:所述的葡萄皮为紫葡萄皮。
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CN103689420A (zh) * | 2013-12-06 | 2014-04-02 | 陈瑞 | 一种鱼胶巧克力小麦胚芽及其制备方法 |
CN103689357A (zh) * | 2013-12-07 | 2014-04-02 | 颍上县管氏面制品有限公司 | 一种槐花甜菊叶面粉及其制备方法 |
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CN101773242A (zh) * | 2009-01-14 | 2010-07-14 | 杨福顺 | 一种新型保健豆糕及其制造工艺 |
CN102106389A (zh) * | 2009-12-25 | 2011-06-29 | 内蒙古伊利实业集团股份有限公司 | 一种含果皮的液态乳制品及其制备方法 |
CN102342439A (zh) * | 2011-08-31 | 2012-02-08 | 西南大学 | 豆渣桃片糕及其制备方法 |
CN102948449A (zh) * | 2012-12-03 | 2013-03-06 | 晓健科技(大连)有限公司 | 一种无糖牛蒡豆渣饼干及其加工方法 |
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CN101773242A (zh) * | 2009-01-14 | 2010-07-14 | 杨福顺 | 一种新型保健豆糕及其制造工艺 |
CN102106389A (zh) * | 2009-12-25 | 2011-06-29 | 内蒙古伊利实业集团股份有限公司 | 一种含果皮的液态乳制品及其制备方法 |
CN102342439A (zh) * | 2011-08-31 | 2012-02-08 | 西南大学 | 豆渣桃片糕及其制备方法 |
CN102948449A (zh) * | 2012-12-03 | 2013-03-06 | 晓健科技(大连)有限公司 | 一种无糖牛蒡豆渣饼干及其加工方法 |
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