CN103892263A - 一种草莓酱做的米糕及其制备方法 - Google Patents
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Abstract
一种草莓酱做的米糕，其特征在于由以下重量份的原料制成：糙米70~90、黄米20~30、麻油10~12、茶籽油14~20、草莓60~80、冰糖12~15、蜂花粉12~16、低筋面粉15~20、豆沙10~12、鸡蛋20~22、酸乌梅20~22、葡萄6~8、红豆30~40、西瓜子仁10~14、姜8~10、助剂4~5、水300~450；本发明是在原有传统米糕的基础上进一步提升，使用糙米和小黄米为原料，糙米营养丰富，蛋白质含量高，和小黄米的搭配，不仅营养得到均衡而且白黄使得颜色也很好看，食用低筋面粉解决纯米粉做糕点皮粘性低的缺点，里料是草莓为主料，红豆打烂成泥，另外还添加酸乌梅、葡萄等一改以往草莓味的纯甜味，而是甜中带酸，太甜容易腻，有酸更能被年轻人所接受，所喜爱。
Description
技术领域
本发明是关于一种草莓酱做的米糕及其制备方法，属于食品中糕点的工艺技术领域。
背景技术
米糕拥有很悠久的历史，是中国汉族传统小吃食品之一。
汉朝对米糕就有“稻饼”、“饵”、“糍”等多种称呼。汉代的扬雄在《方言》一书中就已有“糕”的称谓，魏晋南北朝时已流行。古人对米糕的制作也有一个从米粒糕到粉糕的发展过程。
中国称米糕为年糕或粘糕，日本人称“饼”，韩语的年糕发音和dog差不多，英语中“年糕”的翻译是rice cake，意思是米糕，很贴切。米糕是一种传统小吃食品，是用黏性大的米或米粉来蒸成的糕，加工制作方便，耐贮藏，食用方法多样，所以很受大众欢迎。
公元六世纪的食谱《食次》就载有米糕“白茧糖”的制作方法，“熟炊秫稻米饭，及热于杵臼净者，舂之为米咨糍，须令极熟，勿令有米粒……”即将糯米蒸熟以后，趁热舂成米咨，然后切成桃核大小，晾干油炸，滚上糖即可食用。
将米磨粉制糕的方法也很早。这一点可从北魏的贾思勰所著《齐民要术》中得到证明。其制作方法是，将糯米粉用绢罗筛过后，加水、蜜和成硬一点的面团，将枣和栗子等贴在粉团上，用箬叶裹起蒸熟即成。这种糯米糕点颇具中原特色。
发明内容
一种草莓酱做的米糕，其特征在于由以下重量份的原料制成：糙米70~90、黄米20~30、麻油10~12、茶籽油14~20、草莓60~80、冰糖12~15、蜂花粉12~16、低筋面粉15~20、豆沙10~12、鸡蛋20~22、酸乌梅20~22、葡萄6~8、红豆30~40、西瓜子仁10~14、姜8~10、助剂4~5、水300~450；所述的助剂由下列重量份的原料制成：女金芦2~3、狗骨柴根1~2、香叶子3.5~5、鸡血藤2~3、黄豆芽6~7、延胡索3~4、南瓜3~4、蟹壳1~2、玉米粉7~9；制备方法是将除玉米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，与玉米粉混合即得。
一种草莓酱做的米糕的制备方法，其特征在于包括以下几个步骤：
（1）先将草莓、酸乌梅和葡萄经过去蒂、去核去皮的处理，得到果肉，压榨成混合的浓浆，将姜榨汁，取汁液部分；
（2）将红豆炖烂，打泥，加入（1）所述的混合浓浆，豆沙、冰糖、鸡蛋、水和助剂，搅拌成糊，之后在蒸笼中蒸30~40min制成糕点馅；
（3）先将糙米、黄米混合，碾碎成粉，之后加入蜂花粉、低筋面粉，混匀后在炒锅中干炒10~14min，加入水、西瓜子仁、麻油、茶籽油和（1）所述的姜汁，揉捏成小团；
（4）将（3）所述的小团面皮材料，擀成厚度约0.3~0.5cm的面皮部分，涂抹（2）所述的馅，包裹起来后，放入烤箱，烘烤20~30min即可。
发明中出现的罕见中药材介绍如下：
女金芦：女金芦为水龙骨科植物紫柄假瘤蕨的全草，清热解毒，消食导滞，舒筋活络，主咽喉炎，小儿惊风，毒蛇咬伤，狂犬病，淋巴结核，尿路感染，食少，腹胀，便秘，风湿骨痛，跌打。
狗骨柴根：为双子叶植物药茜草科植物狗骨柴的根，药用时有清热解毒、消肿散结，主瘰疬、背痈、头疖、跌打肿痛。
香叶子：为樟科樟种植物香叶子的树皮或枝、叶，药用时有温中行气、祛风散寒，主风寒感冒、胃脘疼痛、消化不良、风湿痹痛。
鸡血藤：木兰科、南五味子属常绿木质藤本，其根及茎为云南鸡血藤药用，补血行血，通经络。生于海拔1800米以下的林中，分布于中国云南，缅甸。
延胡索： 罂粟科、紫堇属多年生草本，其块茎含紫堇碱、原阿片碱等多种生物碱，经制成粉剂或醋制流浸膏等，主治心腹腰膝诸痛、月经不调、症瘕、崩中、产后血晕、恶露不尽、跌打损伤等。
本发明的优点：本发明是在原有传统米糕的基础上进一步提升，使用糙米和小黄米为原料，糙米营养丰富，蛋白质含量高，和小黄米的搭配，不仅营养得到均衡而且白黄使得颜色也很好看，食用低筋面粉解决纯米粉做糕点皮粘性低的缺点，里料是草莓为主料，红豆打烂成泥，另外还添加酸乌梅、葡萄等一改以往草莓味的纯甜味，而是甜中带酸，太甜容易腻，有酸更能被年轻人所接受，所喜爱。
具体实施方式
一种草莓酱做的米糕，其特征在于由以下重量份的原料制成：糙米70~90g、黄米20~30g、麻油10~12g、茶籽油14~20g、草莓60~80g、冰糖12~15g、蜂花粉12~16g、低筋面粉15~20g、豆沙10~12g、鸡蛋20~22g、酸乌梅20~22g、葡萄6~8g、红豆30~40g、西瓜子仁10~14g、姜8~10g、助剂4~5g、水300~450g；所述的助剂由下列重量份的原料制成：女金芦2~3g、狗骨柴根1~2g、香叶子3.5~5g、鸡血藤2~3g、黄豆芽6~7g、延胡索3~4g、南瓜3~4g、蟹壳1~2g、玉米粉7~9g；制备方法是将除玉米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，与玉米粉混合即得。
一种草莓酱做的米糕的制备方法，其特征在于包括以下几个步骤：
（1）先将草莓、酸乌梅和葡萄经过去蒂、去核去皮的处理，得到果肉，压榨成混合的浓浆，将姜榨汁，取汁液部分；
（2）将红豆炖烂，打泥，加入（1）所述的混合浓浆，豆沙、冰糖、鸡蛋、水和助剂，搅拌成糊，之后在蒸笼中蒸30~40min制成糕点馅；
（3）先将糙米、黄米混合，碾碎成粉，之后加入蜂花粉、低筋面粉，混匀后在炒锅中干炒10~14min，加入水、西瓜子仁、麻油、茶籽油和（1）所述的姜汁，揉捏成小团；
（4）将（3）所述的小团面皮材料，擀成厚度约0.3~0.5cm的面皮部分，涂抹（2）所述的馅，包裹起来后，放入烤箱，烘烤20~30min即可。
Claims (2)
1.一种草莓酱做的米糕，其特征在于由以下重量份的原料制成：糙米70~90、黄米20~30、麻油10~12、茶籽油14~20、草莓60~80、冰糖12~15、蜂花粉12~16、低筋面粉15~20、豆沙10~12、鸡蛋20~22、酸乌梅20~22、葡萄6~8、红豆30~40、西瓜子仁10~14、姜8~10、助剂4~5、水300~450；所述的助剂由下列重量份的原料制成：女金芦2~3、狗骨柴根1~2、香叶子3.5~5、鸡血藤2~3、黄豆芽6~7、延胡索3~4、南瓜3~4、蟹壳1~2、玉米粉7~9；制备方法是将除玉米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，与玉米粉混合即得。
2.根据权利要求1所述的一种草莓酱做的米糕的制备方法，其特征在于包括以下几个步骤：
（1）先将草莓、酸乌梅和葡萄经过去蒂、去核去皮的处理，得到果肉，压榨成混合的浓浆，将姜榨汁，取汁液部分；
（2）将红豆炖烂，打泥，加入（1）所述的混合浓浆，豆沙、冰糖、鸡蛋、水和助剂，搅拌成糊，之后在蒸笼中蒸30~40min制成糕点馅；
（3）先将糙米、黄米混合，碾碎成粉，之后加入蜂花粉、低筋面粉，混匀后在炒锅中干炒10~14min，加入水、西瓜子仁、麻油、茶籽油和（1）所述的姜汁，揉捏成小团；
（4）将（3）所述的小团面皮材料，擀成厚度约0.3~0.5cm的面皮部分，涂抹（2）所述的馅，包裹起来后，放入烤箱，烘烤20~30min即可。
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| CN104323088A (zh) * | 2014-10-09 | 2015-02-04 | 金继根 | 一种鸡肝桃仁醒脾糕及其制备方法 |
| CN104757068A (zh) * | 2015-04-10 | 2015-07-08 | 宁波高新区苗姑养生科技有限公司 | 一种清热祛火的养生米糕及其制备方法 |
| CN105767660A (zh) * | 2014-12-22 | 2016-07-20 | 丰益(上海)生物技术研发中心有限公司 | 一种全谷物米发糕及其制备方法 |
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| CN101449691A (zh) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | 益智健儿米糕 |
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| CN101449691A (zh) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | 益智健儿米糕 |
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| 朱存利: "新发制作玉米糕", 《四川烹饪》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323088A (zh) * | 2014-10-09 | 2015-02-04 | 金继根 | 一种鸡肝桃仁醒脾糕及其制备方法 |
| CN105767660A (zh) * | 2014-12-22 | 2016-07-20 | 丰益(上海)生物技术研发中心有限公司 | 一种全谷物米发糕及其制备方法 |
| CN104757068A (zh) * | 2015-04-10 | 2015-07-08 | 宁波高新区苗姑养生科技有限公司 | 一种清热祛火的养生米糕及其制备方法 |
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