CN103976280B - 荔枝香味锅巴的制备方法 - Google Patents

荔枝香味锅巴的制备方法 Download PDF

Info

Publication number
CN103976280B
CN103976280B CN201410218867.4A CN201410218867A CN103976280B CN 103976280 B CN103976280 B CN 103976280B CN 201410218867 A CN201410218867 A CN 201410218867A CN 103976280 B CN103976280 B CN 103976280B
Authority
CN
China
Prior art keywords
fructus litchi
butter
citric acid
glutinous rice
rice flour
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
CN201410218867.4A
Other languages
English (en)
Other versions
CN103976280A (zh
Inventor
陆昱森
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Anhui Creative Technology Transfer Service Co., Ltd.
Original Assignee
Ningbo Yinzhou Fengming Industrial Product Design Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ningbo Yinzhou Fengming Industrial Product Design Co Ltd filed Critical Ningbo Yinzhou Fengming Industrial Product Design Co Ltd
Priority to CN201410218867.4A priority Critical patent/CN103976280B/zh
Publication of CN103976280A publication Critical patent/CN103976280A/zh
Application granted granted Critical
Publication of CN103976280B publication Critical patent/CN103976280B/zh
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

本发明公开了一种荔枝香味锅巴的制备方法,它由以下步骤制备得到:1)将荔枝去皮、取肉,打成荔枝浆汁备用;2)将荔枝浆汁同燕麦粉、黑糖、奶油、果胶粉、柠檬酸混合搅匀,再挤成小圆子放入烤箱中成型待用;3)将荔枝浆汁同酸奶、淀粉、柠檬酸、蜂蜜、奶油、蛋清、水混合搅匀成浆料注入食品模具内,再均匀撒上一层小圆子,放入烤箱中烤制5-10分钟即可;按本发明制作出来的荔枝香味锅巴即有丰富营养又有独特风味和口感。

Description

荔枝香味锅巴的制备方法
技术领域
[0001 ]本发明涉及一种荔枝香味锅巴的制备方法。
背景技术
[0002]目前锅巴是深受广大消费者喜爱的小食品,已有大米锅巴、小米锅巴、大豆锅巴等多种产品,配料主要以米或面类、淀粉和风味调料组成。锅巴食用方便、易于消化,即可成为休闲食品,又可成为餐桌佳肴。
[0003]随着生活水平的提高,人们对日常食品的要求不断提高,在讲究营养均衡的同时也追求食品的独特风味,目前市场上的锅巴因原料品种较少,营养价值有一定的局限,而且口感单一,制作方法较为复杂。
发明内容
[0004]本发明所要解决的第一个技术问题是,克服以上现有技术的缺点:提供一种即有丰富营养又有独特风味和口感的荔枝香味锅巴的制备方法。
[0005]本发明的技术解决方案如下:一种荔枝香味锅巴的制备方法,它由以下步骤制备得到:
[0006] I)将荔枝去皮、取肉,放入打浆机中打成荔枝浆汁备用;
[0007] 2)取步骤I)中制备的荔枝浆汁同燕麦粉、黑糖、奶油、果胶粉、柠檬酸混合搅匀,揉成面团状,再挤成小圆子放入250-300°C的烤箱中烤制3-5分钟成型待用;
[0008] 3)再取步骤I)中制备的荔枝浆汁同酸奶、淀粉、柠檬酸、蜂蜜、奶油、蛋清、水混合搅匀成浆料注入食品模具内,再均匀撒上一层步骤2)中烤制成型的小圆子,最后放入220-270 0C的烤箱中烤制5-10分钟即可。
[0009]步骤2)中小圆子原料的重量百分比为:荔枝浆汁30-40%,燕麦粉25-35%,黑糖10-16%,奶油 5-10%,果胶粉 5-10%,柠檬酸 0.05-0.2%。
[0010]步骤3 )中浆料原料的重量百分比为:荔枝浆汁40-50%,酸奶6-16%、淀粉2-6%、柠檬酸 0.05-0.2%、蜂蜜 6-10%、奶油 5-10%、蛋清 5-10%、水 8-10%。
[0011 ]所述的淀粉为高粱淀粉。
[0012] 所述小圆子的粒径为5-10mm。
[0013]本发明的有益效果是:按照本发明的方法制作出来的荔枝香味锅巴可以最大程度的保持各原料的营养成分,通过本发明科学的配方与合理的工艺之间的协同作用,有效的避免了原料在制备过程中的营养流失和风味的改变,本发明通过先制备好小圆子再与制备好的浆料组合烤制,制成锅巴过程中能够有效保持原有的风味和营养成分,科学的配比结合独特的工艺,为市场新增了一种老幼皆爱的风味食品,同时本发明的制作方法简单高效,大大提高了生产效率。
具体实施方式
[0014]下面用具体实施例对本发明做进一步详细说明,但本发明不仅局限于以下具体实施例。
[0015] 实施例一
[0016] 一种荔枝香味锅巴的制备方法,它由以下步骤制备得到:
[0017] I)将新鲜荔枝去皮、去核、取肉,然后将荔枝肉放入打浆机中打成荔枝浆汁备用;
[0018] 2)取一部分步骤I)中制备的荔枝浆汁同燕麦粉、黑糖、奶油、果胶粉、柠檬酸混合搅匀,揉成面团状,再挤成或揉捏成粒径为5-10mm的小圆子放入250°C的烤箱中烤制5分钟成型待用;其中,小圆子各原料的重量百分比为:荔枝浆汁40%,燕麦粉35%,黑糖10%,奶油5%,果胶粉9.95%,柠檬酸0.05%。
[0019] 3)再取另一部分步骤I)中制备的荔枝浆汁同酸奶、淀粉、柠檬酸、蜂蜜、奶油、蛋清、水混合搅匀成浆料注入食品模具内,如具有一个个方格槽的食品模具,再均匀撒上一层或嵌入若干个步骤2)中烤制成型的小圆子,最后放入270°C的烤箱中烤制7分钟即可,小圆子的加入量根据具体口味可做调整;其中,浆料中各原料的重量百分比为:荔枝浆汁50%,酸奶16%、淀粉4%、柠檬酸0.1%、蜂蜜9.9%、奶油5%、蛋清7%、水8%。
[0020] 实施例二
[0021 ] 一种荔枝香味锅巴的制备方法,它由以下步骤制备得到:
[0022] I)将新鲜荔枝去皮、去核、取肉,然后将荔枝肉放入打浆机中打成荔枝浆汁备用;
[0023] 2)取一部分步骤I)中制备的荔枝浆汁同燕麦粉、黑糖、奶油、果胶粉、柠檬酸混合搅匀,揉成面团状,再挤成或揉捏成粒径为5-10mm的小圆子放入260°C的烤箱中烤制3分钟成型待用;其中,小圆子各原料的重量百分比为:荔枝浆汁35%,燕麦粉30%,黑糖15%,奶油10%,果胶粉9.8%,柠檬酸0.2%。
[0024] 3)再取另一部分步骤I)中制备的荔枝浆汁同酸奶、淀粉、柠檬酸、蜂蜜、奶油、蛋清、水混合搅匀成浆料注入食品模具内,如具有一个个方格槽的食品模具,再均匀撒上一层或嵌入若干个步骤2)中烤制成型的小圆子,最后放入220°C的烤箱中烤制10分钟即可,小圆子的加入量根据具体口味可做调整;其中,浆料中各原料的重量百分比为:荔枝浆汁45%,酸奶10%、淀粉6%、柠檬酸0.05%、蜂蜜10%、奶油9.95%、蛋清9%、水10%。
[0025] 实施例三
[0026] 一种荔枝香味锅巴的制备方法,它由以下步骤制备得到:
[0027] I)将新鲜荔枝去皮、去核、取肉,然后将荔枝肉放入打浆机中打成荔枝浆汁备用;
[0028] 2)取一部分步骤I)中制备的荔枝浆汁同燕麦粉、黑糖、奶油、果胶粉、柠檬酸混合搅匀,揉成面团状,再挤成或揉捏成粒径为5-10mm的小圆子放入280°C的烤箱中烤制3分钟成型待用;其中,小圆子各原料的重量百分比为:荔枝浆汁30%,燕麦粉35%,黑糖15%,奶油10%,果胶粉9.8%,柠檬酸0.2%。
[0029] 3)再取另一部分步骤I)中制备的荔枝浆汁同酸奶、淀粉、柠檬酸、蜂蜜、奶油、蛋清、水混合搅匀成浆料注入食品模具内,如具有一个个方格槽的食品模具,再均匀撒上一层或嵌入若干个步骤2)中烤制成型的小圆子,最后放入270°C的烤箱中烤制6分钟即可,小圆子的加入量根据具体口味可做调整;其中,浆料中各原料的重量百分比为:荔枝浆汁48%,酸奶7%、淀粉6%、柠檬酸0.05%、蜂蜜10%、奶油9.95%、蛋清10%、水9%。

Claims (1)

1.一种荔枝香味锅巴的制备方法,其特征在于:它由以下步骤制备得到: 1)将荔枝去皮、取肉,放入打浆机中打成荔枝浆汁备用; 2)取步骤I)中制备的荔枝浆汁同燕麦粉、黑糖、奶油、果胶粉、柠檬酸混合搅匀,揉成面团状,再挤成小圆子放入250-300 0C的烤箱中烤制3-5分钟成型待用; 3)再取步骤I)中制备的荔枝浆汁同酸奶、淀粉、柠檬酸、蜂蜜、奶油、蛋清、水混合搅匀成浆料注入食品模具内,再均匀撒上一层步骤2)中烤制成型的小圆子,最后放入220-270Γ的烤箱中烤制5-10分钟即可; 步骤2)中小圆子原料的重量百分比为:荔枝浆汁30-40%,燕麦粉25-35%,黑糖10-16%,奶油5-10%,果胶粉5-10%,柠檬酸0.05-0.2% ; 步骤3)中浆料原料的重量百分比为:荔枝浆汁40-50 %,酸奶6-16 %、淀粉2-6 %、柠檬酸0.05-0.2%、蜂蜜6-10%、奶油5-10%、蛋清5-10%、水8-10% ; 所述的淀粉为高粱淀粉; 所述小圆子的粒径为5-1 Omm。
CN201410218867.4A 2014-05-23 2014-05-23 荔枝香味锅巴的制备方法 Expired - Fee Related CN103976280B (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410218867.4A CN103976280B (zh) 2014-05-23 2014-05-23 荔枝香味锅巴的制备方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410218867.4A CN103976280B (zh) 2014-05-23 2014-05-23 荔枝香味锅巴的制备方法

Publications (2)

Publication Number Publication Date
CN103976280A CN103976280A (zh) 2014-08-13
CN103976280B true CN103976280B (zh) 2016-06-08

Family

ID=51268651

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410218867.4A Expired - Fee Related CN103976280B (zh) 2014-05-23 2014-05-23 荔枝香味锅巴的制备方法

Country Status (1)

Country Link
CN (1) CN103976280B (zh)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105994483A (zh) * 2016-05-26 2016-10-12 饶世柱 一种荔枝香味薄饼的制备方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1060950A (zh) * 1990-10-31 1992-05-13 孙秀爱 一种米制食品的生产方法及设备
KR101178618B1 (ko) * 2010-03-05 2012-08-30 웅진식품주식회사 무색소 시리얼 조성물 및 시리얼의 제조방법
CN103053936B (zh) * 2012-12-04 2014-02-26 宁波市鄞州风名工业产品设计有限公司 玫瑰香锅巴及其制作方法
CN103549287A (zh) * 2013-09-22 2014-02-05 五河县鲲鹏食品饮料有限公司 一种核桃柚子糕
CN103564341B (zh) * 2013-11-25 2015-04-22 宁波市鄞州风名工业产品设计有限公司 咖啡味锅巴

Also Published As

Publication number Publication date
CN103976280A (zh) 2014-08-13

Similar Documents

Publication Publication Date Title
CN104012870A (zh) 一种水果味面条及其制备方法
CN103053936B (zh) 玫瑰香锅巴及其制作方法
CN105982022A (zh) 一种紫薯饼及其制作方法
CN103932056B (zh) 苹果味锅巴的制备方法
CN103976280B (zh) 荔枝香味锅巴的制备方法
CN103907830B (zh) 火龙果果味锅巴的制备方法
CN103976281B (zh) 夹心桔子锅巴的制备方法
CN105211245A (zh) 一种杂粮饼干及其制备方法
CN104286106A (zh) 一种红枣蛋糕的生产方法
CN103404575A (zh) 一种糕点的制备方法
CN103907829B (zh) 水蜜桃味锅巴的制备方法
CN104719397A (zh) 一种榴莲口味月饼及其制备方法
CN103976282B (zh) 双层柚子味锅巴的制备方法
CN103907827B (zh) 雪梨味锅巴的制备方法
KR20160103784A (ko) 김치유산균 쌀과자 제조
CN105994483A (zh) 一种荔枝香味薄饼的制备方法
CN103005175A (zh) 宠物狗食用饼干及其制备方法
CN102894169A (zh) 玉米卷糕的制作方法
CN103989086B (zh) 葡萄味果酱夹心锅巴的制备方法
CN103960591B (zh) 西瓜味果酱夹心锅巴的制备方法
CN103583618A (zh) 一种椰汁玉米面包
CN103919045B (zh) 一种香蕉果味锅巴的制作方法
CN103932057B (zh) 青枣味锅巴的制备方法
CN105638824A (zh) 黑加仑乳酪贝果的制作方法
CN104171956A (zh) 一种健脾消化油饼及其制作方法

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
GR01 Patent grant
C14 Grant of patent or utility model
TR01 Transfer of patent right

Effective date of registration: 20170815

Address after: 055150, Renxian County, Xingtai, Hebei, No. 114 Town Street

Patentee after: Wu Xiaoqing

Address before: Yinzhou District Shiqi street after 315153 Zhejiang city of Ningbo Province Cang Cun

Patentee before: Ningbo Yinzhou Fengming Industrial Product Design Co., Ltd.

CB03 Change of inventor or designer information

Inventor after: Wu Xiaoqing

Inventor before: Lu Yusen

TR01 Transfer of patent right
CB03 Change of inventor or designer information
TR01 Transfer of patent right

Effective date of registration: 20180919

Address after: 233200 Jinshan Road, Dingyuan County, Chuzhou, Anhui, China

Patentee after: Anhui Creative Technology Transfer Service Co., Ltd.

Address before: 055150 Renxian County, Xingtai, Hebei, No. 114, town street.

Patentee before: Wu Xiaoqing

Effective date of registration: 20180919

Address after: 233200 Jinshan Road, Dingyuan County, Chuzhou, Anhui, China

Patentee after: Anhui Creative Technology Transfer Service Co., Ltd.

Address before: 055150 Renxian County, Xingtai, Hebei, No. 114, town street.

Patentee before: Wu Xiaoqing

TR01 Transfer of patent right
CF01 Termination of patent right due to non-payment of annual fee
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20160608

Termination date: 20190523