CN103637092A - 一种茶香多彩水晶粽的制作方法 - Google Patents
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Abstract
本发明涉及一种茶香多彩水晶粽的制作方法，准备有绿色西米350克、白色西米250克、洛神花茶20克、红茶20克、金桔10克，色拉油20克、冰糖80克、白砂糖80克、枸杞20克、芒果肉50克，糯米粉50克，粽叶、粽绳；并通过特定的工艺方法制的茶香多彩水晶粽，色泽动人、晶莹剔透，极具有艺术视觉效果，且营养全面、茶香浓郁、还散发出淡淡的芒果清香味。
Description
技术领域
本发明属于食品加工技术领域，尤其涉及一种茶香多彩水晶粽的制作方法。
背景技术
粽子清香软糯，深得人们喜爱，现有的棕子主要原料是糯米，属于粘度高不易消化的食品，馅料大多用肉、蛋黄和海鲜等作为馅料，这些都是高脂肪、高蛋白食品，这些粽子不利于身体的健康，随着人们生活水平的提高， 人们的健康意识越来越强，近几年也有把传统的粽子主料由糯米换成西米蒸煮而成。晶莹剔透的水晶粽子，吃起来口感有QQ糖的感觉，深受人们的喜爱，但这些水晶粽的颜色都比较单一，而且所含的营养成分也比较单一，不能满足人们要求食品俱有色香味和丰富营养的要求。
发明内容
为了克服现有技术的上述缺点，本发明提供一种营养全面，口感香滑且有弹性，颜色鲜艳，具有艺术视觉效果，茶香味浓郁的一种茶香多彩水晶粽的制作方法。
本发明解决其技术问题所采用的技术方案是：一种茶香多彩水晶粽的制作方法，其制作步骤是：
第一步：选料：准备绿色西米350克、白色西米250克、洛神花茶20克、红茶20克、金桔10克 ，色拉油20克、冰糖80克、白砂糖80克、枸杞20克、芒果肉50克，糯米粉50克，粽叶、粽绳；
第二步：将洛神花、金桔放入开水中熬煮5分钟，焖焗15分钟，花茶和水的重量比为1：6。滤出茶渣再加入冰糖煮至溶化即得洛神花茶水，用洛神花熬煮出的花茶水浸泡西米20分钟，只要西米湿润即可，多余的水份沥出，然后加入少许色拉油，拌匀成紫色西米用；
第三步：红茶放入开水中熬煮5分钟，焖15分钟；花茶和水的重量比为1：6，滤出茶渣再加入冰糖煮至溶化即得红茶水，用红苶熬煮出的红茶水浸泡西米20分钟，只要西米湿润即可，多余的水份沥出，然后加入少许色拉油，拌匀成琥珀色西米备用；
第四步：绿色西米用水浸泡湿润，加入色拉油和白砂糖搅拌；
第五步：将糯米粉分批加到芒果肉里，加少许白糖，边加边把芒果肉捏碎，让果肉和糯米粉充分的结合，直到糯米粉能够捏成一个软硬适中的果肉面团；
第六步：粽叶洗净放水煮开浸泡20分钟，用冷水再冲洗干净； 第七步：包棕，将两片粽叶折成长长尖尖漏斗状，按层次分布依次放绿色西米，紫色西米、果肉面团、琥珀色西米，琥珀色西米上点缀几粒枸杞，包合后以粽绳绑紧包成粽子；
第八步：蒸粽，大火烧开，粽子上蒸笼蒸至40分钟；稍冷却即可食用。
本发明的有益效果是：洛神花含有丰富的蛋白质、维生素C、多种氨基酸、大量天然色素及多种对人体有益的矿物质，它能够有效降低胆固醇、同时具有美白、防晒、养颜、纤体、抗衰老的功效，且能使棕子呈水晶般的紫色，红茶还具有健胃整肠助消化、延缓老化、降血糖、降血压、降血脂、抗癌、抗辐射、利尿、消炎、杀菌解毒、提神消疲功等功效.，使粽子呈淡淡的琥珀色，本发明利用天然茶水对西米着色和利用水果本身的颜色形成的多彩粽子颜色层次分明，依次呈现出淡淡的绿色、水晶般的紫色、黄色、淡淡的琥珀色、色泽动人、晶莹剔透，极具有艺术视觉效果，且营养全面、茶香浓郁、还散发出淡淡的芒果清香味。
具体实施方式：
下面结合实施例对本发明进一步说明：
一种茶香多彩水晶粽的制作方法，其制作步骤是：
第一步：选料：准备绿色西米350克、白色西米250克、洛神花茶20克、红茶20克、金桔10克 ，色拉油20克、冰糖80克、白砂糖80克、枸杞20克、芒果肉50克，糯米粉50克，粽叶、粽绳；
第二步：将洛神花、金桔放入开水中熬煮5分钟，焖焗15分钟，花茶和水的重量比为1：6。滤出茶渣再加入冰糖煮至溶化即得洛神花茶水，用洛神花熬煮出的花茶水浸泡西米20分钟，只要西米湿润即可，多余的水份沥出，然后加入少许色拉油，拌匀成紫色西米用；
第三步：红茶放入开水中熬煮5分钟，焖15分钟；花茶和水的重量比为1：6，滤出茶渣再加入冰糖煮至溶化即得红茶水，用红苶熬煮出的红茶水浸泡西米20分钟，只要西米湿润即可，多余的水份沥出，然后加入少许色拉油，拌匀成琥珀色西米备用；
第四步：绿色西米用水浸泡湿润，加入色拉油和白砂糖搅拌；
第五步：将糯米粉分批加到芒果肉里，加少许白糖，边加边把芒果肉捏碎，让果肉和糯米粉充分的结合，直到糯米粉能够捏成一个软硬适中的果肉面团；
第六步：粽叶洗净放水煮开浸泡20分钟，用冷水再冲洗干净； 第七步：包棕，将两片粽叶折成长长尖尖漏斗状，按层次分布依次放绿色西米，紫色西米、果肉面团、琥珀色西米，琥珀色西米上点缀几粒枸杞，包合后以粽绳绑紧包成粽子；
第八步：蒸粽，大火烧开，粽子上蒸笼蒸至40分钟；稍冷却即可食用。
本发明利用天然茶水对西米着色和利用水果本身的颜色形成的多彩粽子颜色层次分明，依次呈现出淡淡的绿色、水晶般的紫色、黄色、淡淡的琥珀色、色泽动人、晶莹剔透，极具有艺术视觉效果，且营养全面、茶香浓郁、还散发出淡淡的芒果清香味。
Claims (1)
1.一种茶香多彩水晶粽的制作方法，其特征在于制作步骤是：
第一步：选料：准备绿色西米350克、白色西米250克、洛神花茶20克、红茶20克、金桔10克 ，色拉油20克、冰糖80克、白砂糖80克、枸杞20克、芒果肉50克，糯米粉50克，粽叶、粽绳；
第二步：将洛神花、金桔放入开水中熬煮5分钟，焖焗15分钟，花茶和水的重量比为1：6，滤出茶渣再加入冰糖煮至溶化即得洛神花茶水，用洛神花熬煮出的花茶水浸泡西米20分钟，只要西米湿润即可，多余的水份沥出，然后加入少许色拉油，拌匀成紫色西米用；
第三步：红茶放入开水中熬煮5分钟，焖15分钟；花茶和水的重量比为1：6，滤出茶渣再加入冰糖煮至溶化即得红茶水，用红苶熬煮出的红茶水浸泡西米20分钟，只要西米湿润即可，多余的水份沥出，然后加入少许色拉油，拌匀成琥珀色西米备用；
第四步：绿色西米用水浸泡湿润，加入色拉油和白砂糖搅拌；
第五步：将糯米粉分批加到芒果肉里，加少许白糖，边加边把芒果肉捏碎，让果肉和糯米粉充分的结合，直到糯米粉能够捏成一个软硬适中的果肉面团；
第六步：粽叶洗净放水煮开浸泡20分钟，用冷水再冲洗干净；
第七步：包棕，将两片粽叶折成长长尖尖漏斗状，按层次分布依次放绿色西米，紫色西米、果肉面团、琥珀色西米，琥珀色西米上点缀几粒枸杞，包合后以粽绳绑紧包成粽子；
第八步：蒸粽，大火烧开，粽子上蒸笼蒸至40分钟；稍冷却即可食用。
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| CN105326032A (zh) * | 2015-11-19 | 2016-02-17 | 广州大学 | 一种透明米粒的制备方法 |
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| CN105326032A (zh) * | 2015-11-19 | 2016-02-17 | 广州大学 | 一种透明米粒的制备方法 |
| CN105326032B (zh) * | 2015-11-19 | 2019-03-05 | 广州大学 | 一种透明米粒的制备方法 |
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