CN104026514A - 一种保健马蹄糕及其制备方法 - Google Patents
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- A23L21/25—Honey; Honey substitutes
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明属于食品加工技术领域，具体涉及一种保健马蹄糕及其制备方法。本发明在马蹄糕中添加了澄粉、桑葚、蒲桃、薄荷、菊花、冰糖和蜂蜜，使制成的马蹄糕具有清热解毒、护肤美容、清肝明目、凉血生津、利尿通便、化湿祛痰、消食除胀、减肥降脂、健脾开胃等多种保健功效，外观晶莹透明，内层含有果粒，口感清爽有弹性，更具有花果的天然香气、口味丰富、不甜腻和风味特殊等特点，且原材料易得，制备简单，能满足不同市场和人群的需求。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种保健马蹄糕及其制备方法。
背景技术
马蹄又称荸荠，皮色紫黑，肉质洁白，味甜多汁，清脆可口，自古有地下雪梨之美誉，马蹄的口感甜脆，营养丰富，含有蛋白质、脂肪、粗纤维、胡萝卜素、维生素B、维生素C、铁、钙、磷和碳水化合物等物质，可以生吃，也可以用来烹调，可制淀粉，还可作中药，中医药学认为有止渴、消食、解热功能。
用马蹄粉做成的马蹄糕因其具有清热消暑、口感清爽、甜而不腻和香味清新等特点，深受广大群众的喜爱，是一种广为流传的传统小吃。
传统的马蹄糕成分单一，是由简单的马蹄粉、马蹄粒和白砂糖组合制成，传统制作的马蹄糕保健功效和口味单一，且具有成品色泽黯淡、口感软糯和糖味重等缺陷，不能满足不同市场和人群的需求。
发明内容
为了弥补现有技术的缺陷，本发明提供了一种具有多种保健功效、香味清新、外观洁白透明、口味丰富和口感清爽有弹性的保健马蹄糕及其制备方法。
本发明的技术方案如下：
本发明所述的保健马蹄糕，包括以下原料和重量份数：
马蹄粉 150-200份
澄粉 70-100份
桑葚 30-50份
蒲桃 30-50份
薄荷 20-40份
菊花 10-30份
冰糖 15-30份
蜂蜜 10-30份
水 500-900份。
以上所述的菊花为杭白菊。
以上所述的马蹄粉，是用新鲜马蹄磨成粉制成，马蹄又名：荸荠、水栗、芍、凫茈、乌芋、菩荠、地栗、马蹄儿、钱葱和土栗等，拉丁学名：Heleocharis dulcis (Burm. f.) Trin.，属莎草科荸荠属浅水性宿根草本，荸荠皮色紫黑，肉质洁白，味甜多汁，清脆可口，自古有地下雪梨之美誉，北方人视之为江南人参。荸荠既可作为水果，又可算作蔬菜，是大众喜爱的时令之品，荸荠口感甜脆，营养丰富，含有蛋白质、脂肪、粗纤维、胡萝卜素、维生素B、维生素C、铁、钙、磷和碳水化合物，每100克营养成分：能量59千卡，蛋白质1.2克，脂肪0.2克，碳水化合物14.2克，膳食纤维1.1克，维生素A3微克，胡萝卜素20微克，硫胺素0.02毫克，核黄素0.02毫克，烟酸0.7毫克，维生素C7毫克，维生素E0.65毫克，钙4毫克，磷44毫克，钾306毫克，钠15.7毫克，镁12毫克，铁0.6毫克，0.34毫克，硒0.7微克，铜0.07毫克，锰0.11毫克，抗坏血酸3毫克，尤其是淀粉含量较高，加上低聚糖和单糖，大约含有21克。荸荠可生吃，也可用于烹调，可制淀粉，还可作中药。中医药学认为有止渴、消食、解热功能，荸荠性寒，具有清热解毒、凉血生津、利尿通便、化湿祛痰、消食除胀的功效，可用于治疗黄疸、痢疾、小儿麻痹、便秘等疾病；荸荠不仅可以促进人体代谢，还具有一定的抑菌功效，它含有一种抗菌成分—荸荠英，它对金黄色葡萄球菌、大肠杆菌及绿脓杆菌均有一定的抑制作用，对降低血压有一定效果，这种物质还对癌症有防治作用，荸荠中的磷含量是所有茎类蔬菜中含量最高的，磷元素可以促进人体发育，同时可以促进体内的糖、脂肪、蛋白质三大物质的代谢，调节酸碱平衡，荸荠不仅可以促进人体代谢，再加上其丰富的营养成分和独特的口感，是一种老少咸宜的天然保健食物。
以上所述的澄粉，又称澄面、澄粉、汀粉、小麦淀粉。是一种无筋的面粉，成份为小麦。可用来制作各种点心如虾饺、粉果、肠粉等。是加工过的面粉，用水漂洗过后，把面粉里的粉筋与其他物质分离出来，粉筋成面筋，剩下的就是澄面，经中医验证具有促进身体发育、健脾养脾、补血养血、补气益气、调理肠胃、增强记忆力、滋阴补阴、开胃消食和抗衰老等保健功效，用澄粉加工制成的食品具有外观晶莹透明和口感富有弹性的特点。
以上所述的桑葚，又叫桑果、桑枣，拉丁名：Fructus Mori。属桑科，为落叶乔木桑树的成熟果实，为聚花果，由多数小核果集合而成，呈长圆形，长1～2cm，直径0.5～0.8cm。黄棕色、棕红色至暗紫色，(比较少见的颜色成熟后呈乳白色),有短果序梗。小核果卵圆形，稍扁，长约2mm,宽约1mm,外具肉质花被片4 枚。气微，味微酸而甜。鲜果食用，味甜汁多，是人们常食的水果之一。成熟的桑葚质油润，酸甜适口，以个大、肉厚、色紫红、糖分足者为佳。每年4～6月果实成熟时采收，洗净，去杂质，晒干或略蒸后晒干食用。桑椹嫩时色青，味酸，老熟时色紫黑，多汁，味甜。桑葚含糖、蛋白质、脂肪、糅酸、苹果酸及维生素A、维生素B1、维生素B2、维生素C、铁、钠、钙、镁、磷、钾、胡萝卜素和花青素。桑椹中含有脂肪酸，主要由亚油酸、硬脂酸和油酸组成，具有分解脂肪，降低血脂，防止血管硬化等作用，桑椹中含有鞣酸、脂肪酸、苹果酸等营养物质，能帮助脂肪、蛋白质及淀粉的消化，故有健脾胃助消化之功，可用于治疗因消化不良而导致的腹泻，桑椹中含有大量的水分、碳水化合物、多种维生素、胡萝卜素及人体必需的微量元素等，能有效地扩充人体的血容量，且补而不腻，适宜于高血压、妇女病患者食疗，桑椹中含有大量人体所需要的营养物质，还含有乌发素，能使头发变得黑而亮泽，可用来美容，桑椹中所含的芸香苷、花色素、葡萄糖、果糖、苹果酸、钙质、无机盐、胡萝卜素、多种维生素及烟酸等成分，都有预防肿瘤细胞扩散，避免癌症发生的功效。中医学认为桑椹补益肝肾，滋阴养血，息风，具有治疗心悸失眠、头晕目眩、耳鸣、便秘盗汗、瘰疬、关节不利、生津、润肠和减肥降脂降压等功效。
以上所述的蒲桃，又名：水蒲桃、香果、响鼓、风鼓、铃铛果，拉丁名：Syzygium jambos (L.) Alston，属蒲桃属，为桃金娘科的常绿乔木，蒲桃味甘、酸，微寒，人手太阴肺、足太阳膀胱、足阳明胃经，具有生津液，强筋骨，止咳除烦，补益气血和通利小便等保健功效，可用于气血虚弱，肺虚咳嗽，心悸盗汗，风湿痹痛，淋症，浮肿，烦渴，痘疹不透等症，也可用于脾虚气弱，气短乏力，水肿，小便不利等病症的辅助治疗，蒲桃果味酸甜多汁，并具有一定的营养价值，具有特殊的玫瑰香气，除可鲜食外，还可利用这种独特的香气，与其他原料制成果膏、蜜饯或果酱，果汁经过发酵后，还可酿制高级饮料。
以上所述的薄荷，又名：野薄荷和夜息香等，拉丁学名：Mentha haplocalyx Briq.，多年生草本植物，全株气味清凉芳香，薄荷具有医用和食用双重功能，主要食用部位为茎和叶，也可榨汁服。在食用上，薄荷既可作为调味剂，又可作香料，还可配酒、冲茶等。每100克干薄荷中，含水分9.6克、蛋白质6.8克和纤维31.1克，能提供870.7千焦的热量，薄荷幼嫩茎尖可作菜食，全草又可入药，治感冒发热喉痛，头痛，目赤痛，肌肉疼痛，皮肤风疹搔痒，麻疹不透等症，此外对痈、疽、疥、癣、漆疮亦有效。薄荷含有薄荷醇，该物质可清新口气并具有多种药性，可缓解腹痛、胆囊问题如痉挛，还具有防腐杀菌、利尿、化痰、健胃和助消化等功效，薄荷叶可添加用于各种食品中，使食品具有清新的气息和清凉舒爽的口感。
以上所述的菊花，又名：寿客、金英、黄华、秋菊、陶菊、日精、女华、延年和隐逸花等，拉丁学名：Dendranthema morifolium (Ramat.) Tzvel.，是菊科，菊属多年生草本植物，菊花为药食同源植物。药用是菊花的干燥头状花序，是中国常用中药，具有疏风、清热、明目、解毒之功效。主要治疗头痛、眩晕、目赤、心胸烦热、疔疮、肿毒等症。现代药理研究表明，菊花中富含大量的芳香物质（菊油环酮、菊醇、龙脑）、黄酮类化合物、甾体化合物、糖类、包括8种人体必需氨基酸在内的17种氨基酸、及丰富的微量元素，菊花具有治疗冠心病、降低血压、预防高血脂、抗菌、抗病毒、抗炎、抗衰老、降血脂、降低胆固醇、抗凝血作用、抗氧化延缓衰老、保护神经、抗抑郁、抗菌抗病毒、抗肿瘤、平哮喘等作用。对多种致病菌，如结核杆菌等有抑制作用，能显著扩张冠脉、增加血流量，减轻心肌缺血的情况，增强毛细血管抵抗力和去火作用，用菊花泡茶，具有香气浓郁和味道甘甜的特点，更有清肝明目、提神醒脑、松弛神经、舒缓头痛和宁神静气等功效，因此菊花茶深受人们的喜爱。
以上所述的冰糖，是砂糖的结晶再制品，自然生成的冰糖有白色、微黄、淡灰等色，由于其结晶如冰状，故名冰糖，也叫“冰粮”，可作药用，也可作糖果食用，冰糖可以增加甜度，它还是和菊花、枸杞、山楂、红枣等配合的极好调味料，冰糖品质纯正，不易变质，除可作糖果食用外，还可用于高级食品甜味剂，配制药品浸渍酒类和滋补佐药等，一般人群均可食用。冰糖味甘、性平，入肺、脾经；中医认为冰糖具有润肺、止咳、清痰、和去火的作用，冰糖具有补中益气、和胃润肺、止咳化痰、祛烦消渴、清热降浊、养阴生津、止汗解毒等功能，可用于治疗中气不足、肺热咳嗽、咯痰带血、阴虚久咳、口燥咽干、咽喉肿痛、小儿盗汗、风火牙痛和高血压等病症，也是泡制药酒、炖煮补品的辅料。
以上所述的蜂蜜，是昆虫蜜蜂从开花植物的花中采得的花蜜在蜂巢中酿制的蜜，主要成分是果糖和葡萄糖, 两者含量合计约占70%，尚含少量蔗糖、麦芽糖、糊精、树胶以及含氮化合物、有机酸、挥发油、色素、蜡、天然香料、植物残片（特别是花粉粒）、酵母、酶类、无机盐等，蜂蜜一般只含微量维生素， 其中有 维生素A、维生素B1、维生素B2、维生素B6、维生素C、维生素D、维生素K、尼克酸、泛酸、叶酸、生物素、胆碱等．在含氮化合物中有蛋白质、胨、氨基酸等．尚含转化酶、过氧化氢酶、淀粉酶、氧化酶、还原酶等酶类, 并含乙酰胆碱．灰分中主要含镁、钙、钾、钠、硫、磷以及微量元素铁、铜、锰、镍等．有机酸中含有柠檬酸、苹果酸、琥珀酸、乙酸、甲酸等，蜂蜜中含葡萄糖和果糖，约占65～80%；蔗糖极少，不超过8%；水分16～25%；糊精和非糖物质、矿物质、有机酸等含量在5%左右。此外，还含有少量的酵素、芳香物质和维生素等，蜂蜜是一种营养丰富的食品，蜂蜜中的果糖和葡萄糖容易被人体吸收，1公斤成熟的蜂蜜发热量为3，280大卡，蜂蜜对某些慢性病还有一定的疗效。常服蜂蜜对于心脏病、高血压、肺病、眼病、肝脏病、痢疾、便秘、贫血、神经系统疾病、胃和十二指肠溃疡病等都有良好的辅助医疗作用，外用还可以治疗烫伤、滋润皮肤和防治冻伤，蜂蜜适宜肺燥咳嗽、干咳无痰之人食用；适宜肠燥便秘，尤其适宜老年人、体弱者、病后、产妇便秘时食用；适宜胃及十二指肠溃疡患者食用；适宜高血压、心脏病、冠心病、肝脏病人食用；适宜生长发育期的儿童食用；适宜神经衰弱、失眠患者以及肥胖者食用，蜂蜜是最理想的护肤品，它能供给皮肤养分让皮肤具有弹性，能杀灭或抑制附着在皮肤表面的细菌，还能消除皮肤的色素沉着，促进上皮组织再生，具有润肤、增白、除皱和增添皮肤光泽的作用，是一种日常生活中的保健佳品。
本发明所述的保健马蹄糕，其制作过程包括以下原材料预处理、制浆、混合、蒸制和冷却步骤，具体制作步骤如下：
（1）原材料预处理
a.挑选完全成熟、无腐烂和无虫害污染的桑葚，用清水清洗干净，沥干水分，切成粒状，得到桑葚粒，备用；
b.挑选完全成熟、无腐烂和无虫害污染的蒲桃，用清水清洗干净，沥干水分，去核，切成粒状，得到蒲桃粒，备用；
c.挑选无腐烂和无虫害污染的薄荷，去掉枝干，得到薄荷叶，将薄荷叶用清水清洗干净，剁碎成碎段，得到薄荷叶碎段，备用；
（2）制浆
a.将马蹄粉和澄粉混合均匀，加入清水，并搅拌成浆状，用3层200-300目医用纱布过滤2-3次，去除残渣粉粒，得到马蹄生粉浆，备用；
b.将菊花和冰糖加入清水，熬煮至菊花出味，过滤，去除菊花，得到菊花水，备用；
c.将以上步骤所得的菊花水加热至沸腾，趁热加入以上步骤所得马蹄生粉浆，不断搅拌至透明糊状，得到马蹄粉生熟浆，备用；
（3）混合
将步骤（1）所得的桑葚粒、蒲桃粒、薄荷叶碎段以及蜂蜜和步骤（2）所得的马蹄粉生熟浆混合搅拌均匀，得到马蹄粉混合物浆糊，备用；
（4）蒸制
将步骤（3）所得马蹄粉混合物浆糊倒入容器内，抹平，覆盖保鲜膜，放入蒸炉中蒸至熟透，得到蒸熟的马蹄糕；
（5）冷却
将步骤（4）所得的蒸熟的马蹄糕取出放凉，切块，得到成品。
本发明突出的实质性特点和显著的进步是：
本发明在马蹄糕中添加了澄粉、桑葚、蒲桃、薄荷、菊花、冰糖和蜂蜜，使制成的马蹄糕具有清热解毒、护肤美容、清肝明目、凉血生津、利尿通便、化湿祛痰、消食除胀、减肥降脂、健脾开胃等多种保健功效，外观晶莹透明，内层含有果粒，口感清爽有弹性，更具有花果的天然香气、口味丰富、不甜腻和风味特殊等特点，且原材料易得，制备简单，能满足不同市场和人群的需求。
具体实施方式
实施例1：
本发明所述的保健马蹄糕，由以下原料以及重量份组合制成：马蹄粉150份，澄粉70份，桑葚30份，蒲桃30份，薄荷20份，菊花15份，冰糖15份，蜂蜜15份，水700份。
其制作过程包括以下原材料预处理、制浆、混合、蒸制和冷却步骤：
（1）原材料预处理
a.挑选完全成熟、无腐烂和无虫害污染的桑葚，用清水清洗干净，沥干水分，切成粒状，得到桑葚粒，备用；
b.挑选完全成熟、无腐烂和无虫害污染的蒲桃，用清水清洗干净，沥干水分，去核，切成粒状，得到蒲桃粒，备用；
c.挑选无腐烂和无虫害污染的薄荷，去掉枝干，得到薄荷叶，将薄荷叶用清水清洗干净，剁碎成碎段，得到薄荷叶碎段，备用；
（2）制浆
a.将马蹄粉和澄粉混合均匀，加入清水，并搅拌成浆状，用3层200目医用纱布过滤3次，去除残渣粉粒，得到马蹄生粉浆，备用；
b.将菊花和冰糖加入清水，熬煮至菊花出味，过滤，去除菊花，得到菊花水，备用；
c.将以上步骤所得的菊花水加热至沸腾，趁热加入以上步骤所得马蹄生粉浆，不断搅拌至透明糊状，得到马蹄粉生熟浆，备用；
（3）混合
将步骤（1）所得的桑葚粒、蒲桃粒、薄荷叶碎段以及蜂蜜和步骤（2）所得的马蹄粉生熟浆混合搅拌均匀，得到马蹄粉混合物浆糊，备用；
（4）蒸制
将步骤（3）所得马蹄粉混合物浆糊倒入容器内，抹平，覆盖保鲜膜，放入蒸炉中蒸至熟透，得到蒸熟的马蹄糕；
（5）冷却
将步骤（4）所得的蒸熟的马蹄糕取出放凉，切块，得到成品。
实施例2：
本发明所述的保健马蹄糕，由以下原料以及重量份组合制成：马蹄粉180份，澄粉80份，桑葚40份，蒲桃40份，薄荷30份，菊花20份，冰糖25份，蜂蜜25份，水800份。
其制作过程包括以下原材料预处理、制浆、混合、蒸制和冷却步骤：
（1）原材料预处理
a.挑选完全成熟、无腐烂和无虫害污染的桑葚，用清水清洗干净，沥干水分，切成粒状，得到桑葚粒，备用；
b.挑选完全成熟、无腐烂和无虫害污染的蒲桃，用清水清洗干净，沥干水分，去核，切成粒状，得到蒲桃粒，备用；
c.挑选无腐烂和无虫害污染的薄荷，去掉枝干，得到薄荷叶，将薄荷叶用清水清洗干净，剁碎成碎段，得到薄荷叶碎段，备用；
（2）制浆
a.将马蹄粉和澄粉混合均匀，加入清水，并搅拌成浆状，用3层260目医用纱布过滤3次，去除残渣粉粒，得到马蹄生粉浆，备用；
b.将菊花和冰糖加入清水，熬煮至菊花出味，过滤，去除菊花，得到菊花水，备用；
c.将以上步骤所得的菊花水加热至沸腾，趁热加入以上步骤所得马蹄生粉浆，不断搅拌至透明糊状，得到马蹄粉生熟浆，备用；
（3）混合
将步骤（1）所得的桑葚粒、蒲桃粒、薄荷叶碎段以及蜂蜜和步骤（2）所得的马蹄粉生熟浆混合搅拌均匀，得到马蹄粉混合物浆糊，备用；
（4）蒸制
将步骤（3）所得马蹄粉混合物浆糊倒入容器内，抹平，覆盖保鲜膜，放入蒸炉中蒸至熟透，得到蒸熟的马蹄糕；
（5）冷却
将步骤（4）所得的蒸熟的马蹄糕取出放凉，切块，得到成品。
实施例3：
本发明所述的保健马蹄糕，由以下原料以及重量份组合制成：马蹄粉200份，澄粉90份，桑葚50份，蒲桃50份，薄荷40份，菊花25份，冰糖30份，蜂蜜30份，水900份。
其制作过程包括以下原材料预处理、制浆、混合、蒸制和冷却步骤：
（1）原材料预处理
a.挑选完全成熟、无腐烂和无虫害污染的桑葚，用清水清洗干净，沥干水分，切成粒状，得到桑葚粒，备用；
b.挑选完全成熟、无腐烂和无虫害污染的蒲桃，用清水清洗干净，沥干水分，去核，切成粒状，得到蒲桃粒，备用；
c.挑选无腐烂和无虫害污染的薄荷，去掉枝干，得到薄荷叶，将薄荷叶用清水清洗干净，剁碎成碎段，得到薄荷叶碎段，备用；
（2）制浆
a.将马蹄粉和澄粉混合均匀，加入清水，并搅拌成浆状，用3层300目医用纱布过滤2次，去除残渣粉粒，得到马蹄生粉浆，备用；
b.将菊花和冰糖加入清水，熬煮至菊花出味，过滤，去除菊花，得到菊花水，备用；
c.将以上步骤所得的菊花水加热至沸腾，趁热加入以上步骤所得马蹄生粉浆，不断搅拌至透明糊状，得到马蹄粉生熟浆，备用；
（3）混合
将步骤（1）所得的桑葚粒、蒲桃粒、薄荷叶碎段以及蜂蜜和步骤（2）所得的马蹄粉生熟浆混合搅拌均匀，得到马蹄粉混合物浆糊，备用；
（4）蒸制
将步骤（3）所得马蹄粉混合物浆糊倒入容器内，抹平，覆盖保鲜膜，放入蒸炉中蒸至熟透，得到蒸熟的马蹄糕；
（5）冷却
将步骤（4）所得的蒸熟的马蹄糕取出放凉，切块，得到成品。
Claims (4)
1..一种保健马蹄糕，其特征在于，包括马蹄粉、澄粉、桑葚、蒲桃、薄荷、菊花、冰糖、蜂蜜和水。
2.根据权利要求1所述的保健马蹄糕，其特征在于，所述的马蹄粉、澄粉、桑葚、蒲桃、薄荷、菊花、冰糖、蜂蜜和水的重量份数为：
马蹄粉 150-200份
澄粉 70-100份
桑葚 30-50份
蒲桃 30-50份
薄荷 20-40份
菊花 10-30份
冰糖 15-30份
蜂蜜 10-30份
水 500-900份。
3.根据权利要求1所述的保健马蹄糕及其制备方法，其特征在于，其制作过程包括以下原材料预处理、制浆、混合、蒸制和冷却步骤：
（1）原材料预处理
a.挑选完全成熟、无腐烂和无虫害污染的桑葚，用清水清洗干净，沥干水分，切成粒状，得到桑葚粒，备用；
b.挑选完全成熟、无腐烂和无虫害污染的蒲桃，用清水清洗干净，沥干水分，去核，切成粒状，得到蒲桃粒，备用；
c.挑选无腐烂和无虫害污染的薄荷，去掉枝干，得到薄荷叶，将薄荷叶用清水清洗干净，剁碎成碎段，得到薄荷叶碎段，备用；
（2）制浆
a.将马蹄粉和澄粉混合均匀，加入清水，并搅拌成浆状，用3层200-300目医用纱布过滤2-3次，去除残渣粉粒，得到马蹄生粉浆，备用；
b.将菊花和冰糖加入清水，熬煮至菊花出味，过滤，去除菊花，得到菊花水，备用；
c.将以上步骤所得的菊花水加热至沸腾，趁热加入以上步骤所得马蹄生粉浆，不断搅拌至透明糊状，得到马蹄粉生熟浆，备用；
（3）混合
将步骤（1）所得的桑葚粒、蒲桃粒、薄荷叶碎段以及蜂蜜和步骤（2）所得的马蹄粉生熟浆混合搅拌均匀，得到马蹄粉混合物浆糊，备用；
（4）蒸制
将步骤（3）所得马蹄粉混合物浆糊倒入容器内，抹平，覆盖保鲜膜，放入蒸炉中蒸至熟透，得到蒸熟的马蹄糕；
（5）冷却
将步骤（4）所得的蒸熟的马蹄糕取出放凉，切块，得到成品。
4.根据权利要求1所述的保健马蹄糕，其特征在于，所述的菊花为杭白菊。
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| CN107927645A (zh) * | 2017-11-22 | 2018-04-20 | 桂林国农生态农业有限公司 | 一种保健马蹄糕的制作方法 |
| CN107960623A (zh) * | 2017-11-22 | 2018-04-27 | 桂林国农生态农业有限公司 | 一种马蹄糕的加工方法 |
| CN109170690A (zh) * | 2018-08-03 | 2019-01-11 | 安徽蜂献蜂业有限公司 | 一种蜂蜜水晶菊花糕及其制备方法 |
| CN110521972A (zh) * | 2019-09-16 | 2019-12-03 | 安徽师范大学 | 一种莼菜水馒头及其制作方法 |
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