CN103876059A - 一种草莓口味的绿豆糕及其制备方法 - Google Patents
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Abstract
一种草莓口味的绿豆糕，其特征在于由以下重量份的原料制成：绿豆50~60、红薯20~30、椰果10~15、草莓70~80、菠菜20~30、葵花籽仁5~8、茼蒿4~6、山楂叶3~4、浆果10~12、橄榄油20~25、猪油3~6、榛子仁6~8、栗叶4~6、米酒5~8、银耳粉7~10、发酵粉6~8、芝麻糊10~14、助剂4~5、水30~40；本发明的绿豆糕是以绿豆和红薯作为主料，是一种草莓口味的绿豆糕，添加了菠菜、浆果等改善口味，这和纯草莓味的口味不同且更胜一筹，特殊的配料使得这种草莓味绿豆糕独具特色；此外，使用橄榄油取代传统菜籽油，橄榄油富含丰富的不饱和脂肪酸，一致被认为是迄今所发现的油脂中最适合人体营养的油，口感不言而喻。
Description
技术领域
本发明是一种草莓口味的绿豆糕及其制备方法，属于食品类中绿豆糕的工艺技术领域。
背景技术
绿豆糕是著名的汉族特色糕点之一，绿豆糕按口味有南、北之分，北即为京式，制作时不加任何油脂，入口虽松软，但无油润感，又称“干豆糕”。
南包括苏式和扬式，制作时需添放油脂，口感松软、细腻。
它具有形状规范整齐，色泽浅黄，组织细润紧密，口味清香绵软不粘牙的特色。
绿豆糕相传为中国古代，人民在端午节时，为寻求身体平安健康，除了吃粽子外，还要喝雄黄酒、吃绿豆糕和咸鸭蛋这三种凉性食物，可以避免因为夏至到来所带来的褥夏的疾病。
绿豆性味甘寒，无毒，有清热解毒，祛暑止渴、利水消肿、明目退翳、美肤养颜之功效，是很好的小暑小食。
苏式绿豆糕，端午节前后生产，有荤、素两类。味分玫瑰、枣泥、豆沙和不用馅心(称清水)之分。其特点有小巧油润，内嵌馅料，印纹清晰，麻香可口；其中又以角直所出绿豆糕为佳，清乾隆《吴郡甫里志》称为“里中佳制”。 主要原料是煮熟的绿豆粉、 蒸熟的山芋粉（或小麦粉）、 植物油（芝麻油）、熟猪油、绵白糖、糖玫瑰花、黑枣肉、桂花糖等，其中豆沙绿豆糕含有一定比例的赤豆成分，食用后能起到利尿、消炎、解毒作用。
制作绿豆糕的原料有绿豆粉、豌豆粉、黄砂糖、桂花等，是很好的清热解毒，保肝益肾的消夏小吃。
发明内容
一种草莓口味的绿豆糕，其特征在于由以下重量份的原料制成：绿豆50~60、红薯20~30、椰果10~15、草莓70~80、菠菜20~30、葵花籽仁5~8、茼蒿4~6、山楂叶3~4、浆果10~12、橄榄油20~25、猪油3~6、榛子仁6~8、栗叶4~6、米酒5~8、银耳粉7~10、发酵粉6~8、芝麻糊10~14、助剂4~5、水30~40；所述的助剂由下列重量份的原料制成：腰子草3~4、井边草2~3、丝瓜络5~7、僵蚕1~2、金银花1~3、桑叶5~8、冬瓜子6~8、红茶2.5~4、冬虫夏草1~2、藕粉10~12；制备方法是将除藕粉以外的各原料混合，加水煎煮，过滤得提取液，提取液浓缩后烘干，与藕粉混合即得。
一种草莓口味的绿豆糕的制备方法，其特征在于包括以下几个步骤：
（1）将新鲜的红薯切成片和绿豆一起烘干，利用粉碎机粉碎成粉状，混合银耳粉一起经过干炒后蒸熟；
（2）将草莓、浆果、菠菜、茼蒿、山楂叶、栗叶混合，利用榨汁机炸成汁，滤除果肉泥和多余残渣；
（3）将（1）所述的混合粉料和（2）所述的混合汁材料混合，同时加入米酒、发酵粉、葵花籽仁、榛子仁、椰果、猪油、橄榄油、芝麻糊、助剂和水，搅拌发酵约20~30min，使各材料混合均匀；
（4）将（3）所述的发酵材料倒入磨具，放入蒸箱中蒸15~25min即可。
发明内容中不常见的用料介绍：
腰子草：兰科的多年生草本，生于山坡草地，块根及全草：味甜，性平；有补肾强筋、润肺抗痨、止血的功能。
井边草：井边草为凤尾蕨科植物粗糙凤尾蕨的根茎或全草，药用时主要治痢疾、腹泻、水肿、肝炎、胆囊炎、喉痹、泌尿系感染等。
丝瓜络：为葫芦科植物丝瓜或粤丝瓜的成熟果实的维管束，丝瓜络对于通经活络，清热解毒，利尿消肿，止血等具有特殊的效果；同时除了这些效果之外，还能够是口味很好的美食。
僵蚕：为蚕蛾科昆虫家蚕的幼虫感染（或人工接种）白僵菌而致死的干燥体，是一味常用中药，具有祛风解痉，化痰散结的功效。
本发明的优点：本发明的绿豆糕是以绿豆和红薯作为主料，是一种草莓口味的绿豆糕，添加了菠菜、浆果等改善口味，这和纯草莓味的口味不同且更胜一筹，特殊的配料使得这种草莓味绿豆糕独具特色；此外，使用橄榄油取代传统菜籽油，橄榄油富含丰富的不饱和脂肪酸，一致被认为是迄今所发现的油脂中最适合人体营养的油，口感不言而喻。
具体实施方式
一种草莓口味的绿豆糕，其特征在于由以下重量份的原料制成：绿豆50~60g、红薯20~30g、椰果10~15g、草莓70~80g、菠菜20~30g、葵花籽仁5~8g、茼蒿4~6g、山楂叶3~4g、浆果10~12g、橄榄油20~25g、猪油3~6g、榛子仁6~8g、栗叶4~6g、米酒5~8g、银耳粉7~10g、发酵粉6~8g、芝麻糊10~14g、助剂4~5g、水30~40g；所述的助剂由下列重量份的原料制成：腰子草3~4g、井边草2~3g、丝瓜络5~7g、僵蚕1~2g、金银花1~3g、桑叶5~8g、冬瓜子6~8g、红茶2.5~4g、冬虫夏草1~2g、藕粉10~12g；制备方法是将除藕粉以外的各原料混合，加水煎煮，过滤得提取液，提取液浓缩后烘干，与藕粉混合即得。
一种草莓口味的绿豆糕的制备方法，其特征在于包括以下几个步骤：
（1）将新鲜的红薯切成片和绿豆一起烘干，利用粉碎机粉碎成粉状，混合银耳粉一起经过干炒后蒸熟；
（2）将草莓、浆果、菠菜、茼蒿、山楂叶、栗叶混合，利用榨汁机炸成汁，滤除果肉泥和多余残渣；
（3）将（1）所述的混合粉料和（2）所述的混合汁材料混合，同时加入米酒、发酵粉、葵花籽仁、榛子仁、椰果、猪油、橄榄油、芝麻糊、助剂和水，搅拌发酵约20~30min，使各材料混合均匀；
（4）将（3）所述的发酵材料倒入磨具，放入蒸箱中蒸15~25min即可。
Claims (2)
1.一种草莓口味的绿豆糕，其特征在于由以下重量份的原料制成：绿豆50~60、红薯20~30、椰果10~15、草莓70~80、菠菜20~30、葵花籽仁5~8、茼蒿4~6、山楂叶3~4、浆果10~12、橄榄油20~25、猪油3~6、榛子仁6~8、栗叶4~6、米酒5~8、银耳粉7~10、发酵粉6~8、芝麻糊10~14、助剂4~5、水30~40；所述的助剂由下列重量份的原料制成：腰子草3~4、井边草2~3、丝瓜络5~7、僵蚕1~2、金银花1~3、桑叶5~8、冬瓜子6~8、红茶2.5~4、冬虫夏草1~2、藕粉10~12；制备方法是将除藕粉以外的各原料混合，加水煎煮，过滤得提取液，提取液浓缩后烘干，与藕粉混合即得。
2.根据权利要求1所述一种草莓口味的绿豆糕的制备方法，其特征在于包括以下几个步骤：
（1）将新鲜的红薯切成片和绿豆一起烘干，利用粉碎机粉碎成粉状，混合银耳粉一起经过干炒后蒸熟；
（2）将草莓、浆果、菠菜、茼蒿、山楂叶、栗叶混合，利用榨汁机炸成汁，滤除果肉泥和多余残渣；
（3）将（1）所述的混合粉料和（2）所述的混合汁材料混合，同时加入米酒、发酵粉、葵花籽仁、榛子仁、椰果、猪油、橄榄油、芝麻糊、助剂和水，搅拌发酵约20~30min，使各材料混合均匀；
（4）将（3）所述的发酵材料倒入磨具，放入蒸箱中蒸15~25min即可。
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