CN103549287A - 一种核桃柚子糕 - Google Patents
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- 244000276331 Citrus maxima Species 0.000 title claims abstract description 25
- 235000001759 Citrus maxima Nutrition 0.000 title claims abstract description 25
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 21
- 235000020234 walnut Nutrition 0.000 title claims abstract description 21
- 240000007049 Juglans regia Species 0.000 title claims abstract 8
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 14
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 10
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 10
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 9
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 9
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 9
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 9
- 244000111489 Gardenia augusta Species 0.000 claims abstract description 7
- 235000018958 Gardenia augusta Nutrition 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 241000219784 Sophora Species 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 7
- 235000014121 butter Nutrition 0.000 claims abstract description 7
- 239000006071 cream Substances 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000020095 red wine Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 239000000284 extract Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- 239000003814 drug Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 229930003231 vitamin Natural products 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 5
- 239000011782 vitamin Substances 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000006647 Eugenia jambos Nutrition 0.000 abstract 1
- 244000087016 Syzygium jambos Species 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 241000758789 Juglans Species 0.000 description 13
- 235000013305 food Nutrition 0.000 description 5
- 241000245665 Taraxacum Species 0.000 description 4
- 235000014571 nuts Nutrition 0.000 description 4
- 230000003796 beauty Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
-
- 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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Abstract
一种核桃柚子糕，由以下重量份原料组成：核桃120-130、藕粉70-80、燕麦粉60-70、糯米粉70-80、牛奶60-70、柚子50-60、香蕉20-30、栀子4-5、菊花4-5、蒲桃4-5、茉莉花5-6、蒲公英5-6、红薯藤4-5、红薯叶4-5、槐花3-4、奶油30-40、黄油30-40、红酒40-50、水适量。本发明的一种核桃柚子糕，香甜可口，营养丰富，添加柚子等水果，增加了本发明核桃糕的维生素以及膳食纤维的含量，能够补充维生素、促进人体排毒；还特别添加菊花、茉莉花等花草茶提取物，具有很好的降火美容功效，赋予本发明核桃糕的美容功效，适合绝大多数人食用。
Description
技术领域
本发明主要涉及食品、饮料及其工艺技术领域，尤其涉及一种核桃柚子糕及其制备方法。
背景技术
坚果是一种很有丰富营养的食品，含有丰富的矿物质、维生素等，是人们日常经常使用的一种零食，坚果通常是经过简单加工后，直接食用，市场上很少用坚果做成饮料、食品等成品食品，但是随着人们生活水品的提高，各种坚果、食品也越来越被消费者需要。
发明内容
本发明为了弥补已有技术的缺陷，提供一种核桃柚子糕及其制备方法。
本发明是通过以下技术方案实现的：一种核桃柚子糕，由以下重量份原料组成：核桃120-130、藕粉70-80、燕麦粉60-70、糯米粉70-80、牛奶60-70、柚子50-60、香蕉20-30、栀子4-5、菊花4-5、蒲桃4-5、茉莉花5-6、蒲公英5-6、红薯藤4-5、红薯叶4-5、槐花3-4、奶油30-40、黄油30-40、红酒40-50、水适量。
一种核桃柚子糕的制备方法，包括以下步骤：
（1）将牛奶、奶油、黄油混合，置于容器中，将核桃加入其中，加热焖煮1-2小时，将锅中所有物料取出打成奶汁备用；
（2）将柚子、香蕉洗净、去皮后，加入所述红酒，闷润40-50分钟，将柚子、香蕉取出，打成果浆备用；
（3）将栀子、菊花、蒲桃、茉莉花、蒲公英、红薯藤、红薯叶、槐花用5-10倍量的水加热提取，将提取液喷雾干燥，得到中药粉；
（4）将藕粉、燕麦粉、糯米粉均匀混合，加入奶汁、果浆、中药粉以及适量的水，不断搅拌，形成面团后，做成糕，隔水蒸熟即可。
本发明的优点是：本发明的一种核桃柚子糕，香甜可口，营养丰富，添加柚子等水果，增加了本发明核桃糕的维生素以及膳食纤维的含量，能够补充维生素、促进人体排毒；还特别添加菊花、茉莉花等花草茶提取物，具有很好的降火美容功效，赋予本发明核桃糕的美容功效，适合绝大多数人食用。
具体实施方式
一种核桃柚子糕，由以下重量份原料组成：核桃120 Kg、藕粉70 Kg、燕麦粉60 Kg、糯米粉70 Kg、牛奶60 Kg、柚子50 Kg、香蕉20 Kg、栀子4 Kg、菊花4 Kg、蒲桃4 Kg、茉莉花5 Kg、蒲公英5 Kg、红薯藤4 Kg、红薯叶4 Kg、槐花3 Kg、奶油30 Kg、黄油30 Kg、红酒40 Kg、水适量。
一种核桃柚子糕的制备方法，包括以下步骤：
（1）将牛奶、奶油、黄油混合，置于容器中，将核桃加入其中，加热焖煮1-2小时，将锅中所有物料取出打成奶汁备用；
（2）将柚子、香蕉洗净、去皮后，加入所述红酒，闷润40分钟，将柚子、香蕉取出，打成果浆备用；
（3）将栀子、菊花、蒲桃、茉莉花、蒲公英、红薯藤、红薯叶、槐花用8倍量的水加热提取，将提取液喷雾干燥，得到中药粉；
（4）将藕粉、燕麦粉、糯米粉均匀混合，加入奶汁、果浆、中药粉以及适量的水，不断搅拌，形成面团后，做成糕，隔水蒸熟即可。
Claims (2)
1.一种核桃柚子糕，其特征在于，由以下重量份原料组成：核桃120-130、藕粉70-80、燕麦粉60-70、糯米粉70-80、牛奶60-70、柚子50-60、香蕉20-30、栀子4-5、菊花4-5、蒲桃4-5、茉莉花5-6、蒲公英5-6、红薯藤4-5、红薯叶4-5、槐花3-4、奶油30-40、黄油30-40、红酒40-50、水适量。
2.如权利要求1所述的一种核桃柚子糕的制备方法，其特征在于，包括以下步骤：
（1）将牛奶、奶油、黄油混合，置于容器中，将核桃加入其中，加热焖煮1-2小时，将锅中所有物料取出打成奶汁备用；
（2）将柚子、香蕉洗净、去皮后，加入所述红酒，闷润40-50分钟，将柚子、香蕉取出，打成果浆备用；
（3）将栀子、菊花、蒲桃、茉莉花、蒲公英、红薯藤、红薯叶、槐花用5-10倍量的水加热提取，将提取液喷雾干燥，得到中药粉；
（4）将藕粉、燕麦粉、糯米粉均匀混合，加入奶汁、果浆、中药粉以及适量的水，不断搅拌，形成面团后，做成糕，隔水蒸熟即可。
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| CN201310430499.5A CN103549287A (zh) | 2013-09-22 | 2013-09-22 | 一种核桃柚子糕 |
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| CN201310430499.5A Pending CN103549287A (zh) | 2013-09-22 | 2013-09-22 | 一种核桃柚子糕 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960575A (zh) * | 2014-04-04 | 2014-08-06 | 陆静 | 一种富含膳食纤维的保健熟糕 |
| CN103976282A (zh) * | 2014-05-23 | 2014-08-13 | 宁波市鄞州风名工业产品设计有限公司 | 双层柚子味锅巴的制备方法 |
| CN103976280A (zh) * | 2014-05-23 | 2014-08-13 | 宁波市鄞州风名工业产品设计有限公司 | 荔枝香味锅巴的制备方法 |
| CN104522574A (zh) * | 2014-12-11 | 2015-04-22 | 谈茁 | 一种核桃莲藕养生饼的加工方法 |
| CN104686911A (zh) * | 2015-04-07 | 2015-06-10 | 宿州学院 | 一种蒸蛋糕 |
| CN104938952A (zh) * | 2015-06-10 | 2015-09-30 | 芜湖县寿记食品厂 | 一种清凉口感的糯米糕及其制备方法 |
| CN107647253A (zh) * | 2016-07-23 | 2018-02-02 | 童孝云 | 一种儿童枣泥糕及其制备方法 |
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| CN101904401A (zh) * | 2010-07-09 | 2010-12-08 | 云南龙润茶业集团有限公司 | 一种茶凝胶软糖 |
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| CN101028049A (zh) * | 2007-04-06 | 2007-09-05 | 梅寒兴 | 一种以瓜、果为配料的素棕及其制备方法 |
| CN101143008A (zh) * | 2007-10-09 | 2008-03-19 | 殷彬 | 益气糕及其制作工艺 |
| CN101904401A (zh) * | 2010-07-09 | 2010-12-08 | 云南龙润茶业集团有限公司 | 一种茶凝胶软糖 |
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| CN103250964A (zh) * | 2013-04-11 | 2013-08-21 | 李月素 | 一种灵芝白芸豆降脂保健年糕及其制备方法 |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960575A (zh) * | 2014-04-04 | 2014-08-06 | 陆静 | 一种富含膳食纤维的保健熟糕 |
| CN103976282A (zh) * | 2014-05-23 | 2014-08-13 | 宁波市鄞州风名工业产品设计有限公司 | 双层柚子味锅巴的制备方法 |
| CN103976280A (zh) * | 2014-05-23 | 2014-08-13 | 宁波市鄞州风名工业产品设计有限公司 | 荔枝香味锅巴的制备方法 |
| CN104522574A (zh) * | 2014-12-11 | 2015-04-22 | 谈茁 | 一种核桃莲藕养生饼的加工方法 |
| CN104686911A (zh) * | 2015-04-07 | 2015-06-10 | 宿州学院 | 一种蒸蛋糕 |
| CN104938952A (zh) * | 2015-06-10 | 2015-09-30 | 芜湖县寿记食品厂 | 一种清凉口感的糯米糕及其制备方法 |
| CN107647253A (zh) * | 2016-07-23 | 2018-02-02 | 童孝云 | 一种儿童枣泥糕及其制备方法 |
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