CN103766758A - 一种土豆糯米糕及其制作方法 - Google Patents
一种土豆糯米糕及其制作方法 Download PDFInfo
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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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种土豆糯米糕及其制作方法,它由主原料和辅料组成,其中,主原料由以下重量份数的组分组成:土豆45~60份,糯米30~40份,凉薯1~10份,核桃1~8份,红枣1~5份,金银花1~5份;辅料由以下重量份数的组分组成:蔗糖0~6份,山梨酸钾0~1份。本发明的土豆糯米糕具有口感好、口味多,同时具有补气养血、润燥化痰、益智健脑和清热解毒的功效。
Description
技术领域
本发明涉及一种食品糕,尤其涉及一种土豆糯米糕及其制作方法,属于食品加工技术领域。
背景技术
随着人们生活水平的提高,人们对养生愈来愈重视,因而人们对食品的要求也随之提高。现在的食品不仅仅要求美味、能够饱腹,更要求营养、健康,有益于人们的身体健康。
土豆,是一种粮菜兼用型的蔬菜,学名马铃薯,与稻、麦、玉米、高粱一起被称为全球五大农作物。土豆含有丰富的维生素A和维生素C以及矿物质,优质淀粉含量约为16.5%,还含有大量木质素等,被誉为人类的“第二面包”。其所含的维生素是胡萝卜的2倍、大白菜的3倍、西红柿的4倍,维生素C的含量为蔬菜之最。中医认为土豆性平、味甘、无毒,能健脾和胃,益气调中,缓急止痛,通利大便。对脾胃虚弱、消化不良、肠胃不和、脘腹作痛、大便不畅的患者效果显著。现代研究证明,土豆对调解消化不良有特效,是胃病和心脏病患者的良药及优质保健品。土豆淀粉在人体内吸收速度慢,是糖尿病患者的理想食疗蔬菜;土豆中含有大量的优质纤维素,在肠道内可以供给肠道微生物大量营养,促进肠道微生物生长发育;同时还它可以促进肠道蠕动,保持肠道水分,有预防便秘和防治癌症等作用;土豆中钾的含量极高,每周吃五六个土豆,可使患中风的几率下降40%,对调解消化不良又有特效;它还有防治神经性脱发的作用,用新鲜土豆片反复涂擦脱发的部位,对促进头发再生有显著的效果。
糯米,它含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B1、维生索B2、烟酸及淀粉等,营养丰富,为温补强壮食品。糯米味甘,性温,具有补中益气、健脾养胃、止虚汗之功效、对脾胃虚寒、食欲不佳、腹胀腹泻等均有一定的缓解作用;糯米还有收涩作用,对尿频、盗汗等有较好的食疗效果。一般人群均可食用。
凉薯,性凉,味甘。对于很多人而言都是一个爽口的食物。它的别名有:沙葛、凉薯、地瓜之称。凉薯食用部分为肥大的块根,含丰富的水分、碳水化合物,富含糖类、蛋白质,及一些矿物质、维生素等;其肉质洁白、嫩脆、香甜多汁,可生食、熟食,并能加工制成沙葛粉,凉薯具有清凉去热、生津止渴、解酒毒、降血压等的功效。
核桃,又称胡桃,为胡桃科植物。核桃仁含有丰富的营养素,每百克含蛋白质15~20克,脂肪60~70克,碳水化合物10克;并含有人体必需的钙、磷、铁等多种微量元素和矿物质,以及胡萝卜素、核黄素等多种维生素。核桃中所含脂肪的主要成分是亚油酸甘油脂,食后不但不会使胆固醇升高,还能减少肠道对胆固醇的吸收。因此,它可作为高血压、动脉硬化患者的滋补品。此外,这些油脂还可供给大脑基质的需要。核桃中所含的微量元素锌和锰是脑垂体的重要成分,常食有益于脑的营养补充,有健脑益智作用。它具有补气养血、润燥化痰、温肺润肠、散肿消毒等功能。
红枣,含有蛋白质、脂肪、醣类、有机酸、维生素A、维生素C、微量钙和多种氨基酸等丰富的营养成份,具有补气养血、健脾益胃、益智健脑、宁心安神等功效。
金银花,为忍冬科植物忍冬的花蕾,含绿原酸,肌醇,黄酮类成分等;药理试验证明:金银花有抗炎和解热作用,对流感病毒和多种致病菌、皮肤致病真菌都有抑制作用,反映了金银花的清热解毒功效。中医认为,其性寒,味甘,功能清热,解毒,适用于温病发热,热毒血痢,疮、痈、疖肿等热毒壅盛之症。
发明内容
本发明目的是要提供一种口感好、口味多是食品,同时具有能健脾和胃、补气养血的土豆糯米糕及其制作方法。
本发明通过以下技术方案予以实现:
一种土豆糯米糕,它由主原料和辅料组成,其中,主原料由以下重量份数的组分组成:土豆45~60份,糯米30~40份,凉薯1~10份,核桃1~8份,红枣1~5份,金银花1~5份;辅料由以下重量份数的组分组成:蔗糖0~6份,山梨酸钾0~1份。
该土豆糯米糕的制作方法包括以下步骤:
(1)挑选新鲜的主原料和辅料,主原料由以下重量份数的组分组成:土豆45~60份,糯米30~40份,凉薯1~10份,核桃1~8份,红枣1~5份,金银花1~5份;辅料由以下重量份数的组分组成:蔗糖0~6份,山梨酸钾0~1份;
(2)将挑选好的主原料用清水洗净并晾干;
(3)将晾干的土豆放入蒸煮锅中,向锅中注入水,并将其土豆煮熟,后将煮熟的土豆捣烂成土豆泥;然后将凉薯捣烂成凉薯泥;
(4)将糯米放入打粉机中进行打粉,过90~100目筛;将金银花放入粉碎机中粉碎成金银花粉,过80~90目筛;
(5)将核桃和红枣分别去核,并将其分别捣碎;
(6)将上述备好的主要原料与辅料按重量份数的比例混合均匀后,向其加入水,混合料和水的比例为3∶1,并将混合料和水进行搅拌均匀后,制成团状糕;
(7)将团状糕放入模具中压实成形,再脱去模具,得到成形糕;
(8)将成形糕放入烘箱中脱水干燥至含水量小于10%,然后装袋、包装,得到土豆糯米糕成品。
优选的是,所述蔗糖的含水量为15~20%。
优选的是,步骤8所述的烘箱温度为:100~120℃。
本发明具有以下有益效果:
本发明的土豆糯米糕具有口感好、口味多,同时具有补气养血、润燥化痰、益智健脑和清热解毒的功效。
具体实施方式
下面结合实施例对本发明作进一步详细的描述,但本发明的实施方式并不局限于实施例表示的范围。
实施例1
一种土豆糯米糕,它由主原料和辅料组成,其中,主原料由以下重量份数的组分组成:土豆50份,糯米35份,凉薯5份,核桃4份,红枣3份,金银花3份;辅料由以下重量份数的组分组成:蔗糖3份,山梨酸钾0.05份。
该土豆糯米糕的制作方法包括以下步骤:
(1)挑选新鲜的主原料和辅料;
(2)将挑选好的主原料用清水洗净并晾干;
(3)将晾干的土豆放入蒸煮锅中,向锅中注入水,并将其土豆煮熟,后将煮熟的土豆捣烂成土豆泥;然后将凉薯捣烂成凉薯泥;
(4)将糯米放入打粉机中进行打粉,过90~100目筛;将金银花放入粉碎机中粉碎成金银花粉,过80~90目筛;
(5)将核桃和红枣分别去核,并将其分别捣碎;
(6)将上述备好的主要原料与辅料按重量份数的比例混合均匀后,向其加入水,混合料和水的比例为3∶1,并将混合料和水进行搅拌均匀后,制成团状糕;
(7)将团状糕放入模具中压实成形,再脱去模具,得到成形糕;
(8)将成形糕放入烘箱中脱水干燥至含水量小于10%,然后装袋、包装,得到土豆糯米糕成品。
上述所述蔗糖的含水量为15~20%。
上述步骤8所述的烘箱温度为:100~120℃。
实施例2
一种土豆糯米糕,它由主原料和辅料组成,其中,主原料由以下重量份数的组分组成:土豆45份,糯米40份,凉薯4份,核桃5份,红枣2份,金银花2份;辅料由以下重量份数的组分组成:蔗糖2份,山梨酸钾0.03份。
该土豆糯米糕的制作方法包括以下步骤:
(1)挑选新鲜的主原料和辅料;
(2)将挑选好的主原料用清水洗净并晾干;
(3)将晾干的土豆放入蒸煮锅中,向锅中注入水,并将其土豆煮熟,后将煮熟的土豆捣烂成土豆泥;然后将凉薯捣烂成凉薯泥;
(4)将糯米放入打粉机中进行打粉,过90~100目筛;将金银花放入粉碎机中粉碎成金银花粉,过80~90目筛;
(5)将核桃和红枣分别去核,并将其分别捣碎;
(6)将上述备好的主要原料与辅料按重量份数的比例混合均匀后,向其加入水,混合料和水的比例为3∶1,并将混合料和水进行搅拌均匀后,制成团状糕;
(7)将团状糕放入模具中压实成形,再脱去模具,得到成形糕;
(8)将成形糕放入烘箱中脱水干燥至含水量小于10%,然后装袋、包装,得到土豆糯米糕成品。
上述所述蔗糖的含水量为15~20%。
上述步骤8所述的烘箱温度为:100~120℃。
实施例3
一种土豆糯米糕,它由主原料和辅料组成,其中,主原料由以下重量份数的组分组成:土豆55份,糯米30份,凉薯5份,核桃6份,红枣3份,金银花2份;辅料由以下重量份数的组分组成:蔗糖2份,山梨酸钾0.01份。
该土豆糯米糕的制作方法包括以下步骤:
(1)挑选新鲜的主原料和辅料;
(2)将挑选好的主原料用清水洗净并晾干;
(3)将晾干的土豆放入蒸煮锅中,向锅中注入水,并将其土豆煮熟,后将煮熟的土豆捣烂成土豆泥;然后将凉薯捣烂成凉薯泥;
(4)将糯米放入打粉机中进行打粉,过90~100目筛;将金银花放入粉碎机中粉碎成金银花粉,过80~90目筛;
(5)将核桃和红枣分别去核,并将其分别捣碎;
(6)将上述备好的主要原料与辅料按重量份数的比例混合均匀后,向其加入水,混合料和水的比例为3∶1,并将混合料和水进行搅拌均匀后,制成团状糕;
(7)将团状糕放入模具中压实成形,再脱去模具,得到成形糕;
(8)将成形糕放入烘箱中脱水干燥至含水量小于10%,然后装袋、包装,得到土豆糯米糕成品。
上述所述蔗糖的含水量为15~20%。
上述步骤8所述的烘箱温度为:100~120℃。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节和这里所描述的例子。
Claims (4)
1.一种土豆糯米糕,其特征在于,它由主原料和辅料组成,其中,主原料由以下重量份数的组分组成:土豆45~60份,糯米30~40份,凉薯1~10份,核桃1~8份,红枣1~5份,金银花1~5份;辅料由以下重量份数的组分组成:蔗糖0~6份,山梨酸钾0~1份。
2.一种土豆糯米糕的制作方法,其特征在于,该土豆糯米糕的制作方法包括以下步骤:
(1)挑选新鲜的主原料和辅料,主原料由以下重量份数的组分组成:土豆45~60份,糯米30~40份,凉薯1~10份,核桃1~8份,红枣1~5份,金银花1~5份;辅料由以下重量份数的组分组成:蔗糖0~6份,山梨酸钾0~1份;
(2)将挑选好的主原料用清水洗净并晾干;
(3)将晾干的土豆放入蒸煮锅中,向锅中注入水,并将其土豆煮熟,后将煮熟的土豆捣烂成土豆泥;然后将凉薯捣烂成凉薯泥;
(4)将糯米放入打粉机中进行打粉,过90~100目筛;将金银花放入粉碎机中粉碎成金银花粉,过80~90目筛;
(5)将核桃和红枣分别去核,并将其分别捣碎;
(6)将上述备好的主要原料与辅料按重量份数的比例混合均匀后,向其加入水,混合料和水的比例为3∶1,并将混合料和水进行搅拌均匀后,制成团状糕;
(7)将团状糕放入模具中压实成形,再脱去模具,得到成形糕;
(8)将成形糕放入烘箱中脱水干燥至含水量小于10%,然后装袋、包装,得到土豆糯米糕成品。
3.根据权利要求2所述的土豆糯米糕的制作方法,其特征在于,所述蔗糖的含水量为15~20%。
4.根据权利要求2所述的土豆糯米糕的制作方法,其特征在于,步骤(8)所述的烘箱温度为:100~120℃。
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