CN103689350A - 一种桂花大米糖及其制备方法 - Google Patents
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Abstract
一种桂花大米糖及其制备方法,其特征在于由下列重量份的原料制成:大米200-220、草珊瑚1-1.2、合欢皮0.8-1、知母1.1-1.3、橄榄核1.2-1.4、荷叶蒂1.5-1.6、海芙蓉1.8-2、青通草1-1.3、桂花10-11、咸鸭蛋黄44-48、红糖180-190、大蒜10-11、奶茶70-80、花生油15-20、营养添加剂4-5。本发明香甜爽口,具有浓郁的桂花香味,口味清新,而本发明添加的红糖中,含有维生素和微量元素,营养价值高,同时,本发明含有多种中草药成分,具有清热解毒、解郁安神、养颜美容的功效,此外,本发明工艺简单,适于规模化和产业化生产。
Description
技术领域
本发明属于食品加工技术领域,涉及一种大米,尤其涉及一种桂花大米糖及其制备方法。
背景技术
大米是人们的主食之一,其含有蛋白质、脂肪、多种维生素及矿物质,可为人体补充能量。但目前市场上有关大米的产品品种口味少,且不具有保健功能,已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种桂花大米糖及其制备方法,本发明具有口感好、营养丰富的特点。
本发明所采用的技术方案是:
一种桂花大米糖,其特征在于由以下重量份的原料制成:
大米200-220、草珊瑚1-1.2、合欢皮0.8-1、知母1.1-1.3、橄榄核1.2-1.4、荷叶蒂1.5-1.6、海芙蓉1.8-2、青通草1-1.3、桂花10-11、咸鸭蛋黄44-48、红糖180-190、大蒜10-11、奶茶70-80、花生油15-20、营养添加剂4-5;
所述营养添加剂由下列重量份的原料制成:西瓜皮3-4、柑核1-1.2、棉花壳0.9-1、甜瓜花1.2-1.5、枇杷核1.1-1.2、羊肉50-55、鸡骨7-8、豆浆13-15;
制备方法为:(1)将柑核、棉花壳、甜瓜花、枇杷核放置于豆浆中密封浸泡4-5小时,过滤除渣,收集滤液;
(2)将西瓜皮加一倍的水打浆,小火煮沸后过滤除渣,所得西瓜皮汁与滤液合并;
(3)将鸡骨送入开水锅中大火煮2-3小时后捞出,加步骤(2)所得物料研磨匀质,然后与羊肉混合拌匀,送入锅中,小火炒制15-20分钟后出锅,烘干后粉碎,即得。
所述的桂花大米糖的制备方法,其特征在于包括以下步骤:
(1)将草珊瑚、合欢皮、知母、橄榄核、荷叶蒂、海芙蓉、青通草加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将大米与提取液混合入锅,小火炒至锅底干燥时倒入花生油,在60-65℃下焖润至干;
(3)将大蒜打浆,过滤得大蒜汁;将咸鸭蛋黄碾碎,与大蒜汁混合拌匀,送入蒸锅大火蒸10-12分钟,冷冻干燥后研成粉末;
(4)将桂花加奶茶打浆,过滤除渣所得桂花奶茶倒入锅中,小火煮沸后倒入红糖,加热搅拌至红糖完全融化,得红糖浆,然后加入步骤(2)所得物料及剩余物料,不停搅拌,待锅中冒泡时起锅,将所得物料倒在案板上,摊开、刮平,均匀撒上步骤(3)所得物料,冷却后用滚刀成型,即得。
本发明的有益效果为:
本发明香甜爽口,具有浓郁的桂花香味,口味清新,而本发明添加的红糖中,含有维生素和微量元素,营养价值高,同时,本发明含有多种中草药成分,具有清热解毒、解郁安神、养颜美容的功效,此外,本发明工艺简单,适于规模化和产业化生产。
具体实施方式
一种桂花大米糖,其特征在于由以下重量份(公斤)的原料制成:
大米200、草珊瑚1.2、合欢皮1、知母1.3、橄榄核1.4、荷叶蒂1.6、海芙蓉2、青通草1.3、桂花11、咸鸭蛋黄48、红糖190、大蒜11、奶茶80、花生油20、营养添加剂5;
所述营养添加剂由下列重量份(公斤)的原料制成:西瓜皮4、柑核1、棉花壳0.9、甜瓜花1.5、枇杷核1.2、羊肉55、鸡骨8、豆浆15;
制备方法为:(1)将柑核、棉花壳、甜瓜花、枇杷核放置于豆浆中密封浸泡4-5小时,过滤除渣,收集滤液;
(2)将西瓜皮加一倍的水打浆,小火煮沸后过滤除渣,所得西瓜皮汁与滤液合并;
(3)将鸡骨送入开水锅中大火煮2-3小时后捞出,加步骤(2)所得物料研磨匀质,然后与羊肉混合拌匀,送入锅中,小火炒制15-20分钟后出锅,烘干后粉碎,即得。
所述的桂花大米糖的制备方法,包括以下步骤:
(1)将草珊瑚、合欢皮、知母、橄榄核、荷叶蒂、海芙蓉、青通草加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将大米与提取液混合入锅,小火炒至锅底干燥时倒入花生油,在60-65℃下焖润至干;
(3)将大蒜打浆,过滤得大蒜汁;将咸鸭蛋黄碾碎,与大蒜汁混合拌匀,送入蒸锅大火蒸10-12分钟,冷冻干燥后研成粉末;
(4)将桂花加奶茶打浆,过滤除渣所得桂花奶茶倒入锅中,小火煮沸后倒入红糖,加热搅拌至红糖完全融化,得红糖浆,然后加入步骤(2)所得物料及剩余物料,不停搅拌,待锅中冒泡时起锅,将所得物料倒在案板上,摊开、刮平,均匀撒上步骤(3)所得物料,冷却后用滚刀成型,即得。
Claims (2)
1.一种桂花大米糖,其特征在于由以下重量份的原料制成:
大米200-220、草珊瑚1-1.2、合欢皮0.8-1、知母1.1-1.3、橄榄核1.2-1.4、荷叶蒂1.5-1.6、海芙蓉1.8-2、青通草1-1.3、桂花10-11、咸鸭蛋黄44-48、红糖180-190、大蒜10-11、奶茶70-80、花生油15-20、营养添加剂4-5;
所述营养添加剂由下列重量份的原料制成:西瓜皮3-4、柑核1-1.2、棉花壳0.9-1、甜瓜花1.2-1.5、枇杷核1.1-1.2、羊肉50-55、鸡骨7-8、豆浆13-15;
制备方法为:(1)将柑核、棉花壳、甜瓜花、枇杷核放置于豆浆中密封浸泡4-5小时,过滤除渣,收集滤液;
(2)将西瓜皮加一倍的水打浆,小火煮沸后过滤除渣,所得西瓜皮汁与滤液合并;
(3)将鸡骨送入开水锅中大火煮2-3小时后捞出,加步骤(2)所得物料研磨匀质,然后与羊肉混合拌匀,送入锅中,小火炒制15-20分钟后出锅,烘干后粉碎,即得。
2.根据权利要求1所述的桂花大米糖的制备方法,其特征在于包括以下步骤:
(1)将草珊瑚、合欢皮、知母、橄榄核、荷叶蒂、海芙蓉、青通草加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将大米与提取液混合入锅,小火炒至锅底干燥时倒入花生油,在60-65℃下焖润至干;
(3)将大蒜打浆,过滤得大蒜汁;将咸鸭蛋黄碾碎,与大蒜汁混合拌匀,送入蒸锅大火蒸10-12分钟,冷冻干燥后研成粉末;
(4)将桂花加奶茶打浆,过滤除渣所得桂花奶茶倒入锅中,小火煮沸后倒入红糖,加热搅拌至红糖完全融化,得红糖浆,然后加入步骤(2)所得物料及剩余物料,不停搅拌,待锅中冒泡时起锅,将所得物料倒在案板上,摊开、刮平,均匀撒上步骤(3)所得物料,冷却后用滚刀成型,即得。
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CN104305249A (zh) * | 2014-10-29 | 2015-01-28 | 周仁祥 | 一种桂花香蒸肉及其制备方法 |
CN112262907A (zh) * | 2020-10-26 | 2021-01-26 | 丰城市子龙冻米糖厂 | 桂花味冻米糖的制备方法 |
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CN101489419A (zh) * | 2006-07-14 | 2009-07-22 | 双珀普许可公司 | 生产爆米花糖果的方法及应用该方法的机器 |
CN101496596A (zh) * | 2008-12-24 | 2009-08-05 | 王福起 | 保健锅巴及制备方法 |
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