CN104055110A - 一种银杏赤豆糖羹的制作方法 - Google Patents
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Abstract
本发明公开了一种银杏赤豆糖羹的制作方法，属于食品加工领域。其特征在于：采用原料处理、制羹液、密封、杀菌、检验、成品加工的工艺流程。有益效果：本发明产品色泽光润，香糯味浓，口感细腻，具银杏和赤豆之香甜，有利于人体对食物进行消化和吸收，具有滋阴养颜，抗衰老之功效。操作简单，易于实施。
Description
技术领域
本发明涉及属于食品加工技术领域，尤其是涉及一种银杏赤豆糖羹的制作方法。
背景技术
红豆富含淀粉，因此又被人们称为“饭豆”，它具有“津津液、利小便、消胀、除肿、止吐”的功能。红豆含蛋白质中赖氨酸含量较高，宜与谷类食品混合成豆饭或豆粥食用，一般做成豆沙或作糕点原料。红豆不仅是美味可口的食品，而且是医家治病的妙药。
红豆的功能：红豆含有较多的皂角甙，可刺激肠道，因此它有良好的利尿作用，能解酒、解毒，对心脏病和肾病、水肿有益；且红豆含有较多的膳食纤维，具有良好的润肠通便、降血压、降血脂、调节血糖、解毒抗癌、预防结石、健美减肥的作用；红豆还是富含叶酸的食物，产妇、乳母多吃红小豆有催乳的功效。
银杏果除含有淀粉、蛋白质、 脂肪、糖类之外，还含有维生素C、核黄素、胡萝卜素、钙、磷、铁、钾、镁等微量元素以及银杏酸、白果酚、五碳多糖，脂固醇等成分，营养丰富，而且对于益肺气、治咳喘、止带虫、缩小便、平皴皱、护血管、增加血流量、带下、白浊等疾病具有良好的医用效果和食疗作用。
银杏果的作用：银杏具有抗衰老的本领。经常食用银杏果，可以滋阴养颜抗衰老，扩张微血管，促进血液循环，使人肌肤、面部红润，精神焕发，延年益寿，是老幼皆宜的保健食品和款待国宾上客的特制佳肴。种仁中的黄酮甙、苦内脂对脑血栓、老年性痴呆、高血压、高血脂、冠心病、动脉硬化、脑功能减退等疾病还具有特殊的预防和治疗效果。
银杏虽然营养价值高，功效多，但不能生食或者多食，不然会造成中毒的现象，用于加工银杏赤豆糖羹不仅可以避免中毒现象，确保人身安全，老少皆宜，且营养价值含量高，有保健之功效，可提高其经济价值。
发明内容
本发明的目的是解决银杏食用不当，造成中毒的问题，提供一种银杏赤豆糖羹的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种银杏赤豆糖羹的制作方法，其特征在于：采用原料处理→制羹液→密封→杀菌→检验→成品的加工工艺流程，具体操作步骤为：
① 原料处理：将赤豆清洗后在60-70℃下煮制，然后捞入砂轮磨碾磨，洗沙，离心甩干制成豆沙；将银杏去壳和内衣后预煮，然后用砂轮磨磨成果泥；将琼脂洗净，浸泡24小时后沥水，放入夹层锅中加热溶化，继续加热至90℃，放入砂糖和糊精，融合均匀，制成琼脂混合糖液；
②制羹液：将豆沙、银杏果泥、琼脂混合糖液转入带搅拌器的夹层锅中加入奶粉和可可粉，混合搅拌，加热熬制30-40分钟，熬到终点温度在104℃以上，将羹液取入铝箔纸羹模中，待羹液凝固后，折叠羹面以上的铝箔纸，即为羹盒；
③密封、杀菌：将装有羹液的铝箔纸盒在333-400帕的条件下真空封口，108℃蒸汽杀菌30分钟；
④检验：将杀菌后的羹盒在35℃恒温保持3-5天，检验合格，即为成品。
有益效果：本发明产品色泽光润，香糯味浓，口感细腻，具银杏和赤豆之香甜，有利于人体对食物进行消化和吸收，具有滋阴养颜，抗衰老之功效。操作简单，易于实施。
具体实施方式
实施例1：
一种银杏赤豆糖羹的制作方法，具体操作步骤为：
① 原料处理：将赤豆清洗后在60-70℃下煮制，然后捞入砂轮磨碾磨，洗沙，离心甩干制成豆沙；将银杏去壳和内衣后预煮，然后用砂轮磨磨成果泥；将花生去壳和内衣后预煮，然后用砂轮磨磨成花生泥；将琼脂洗净，浸泡24小时后沥水，放入夹层锅中加热溶化，继续加热至90℃，放入砂糖和糊精，融合均匀，制成琼脂混合糖液；
②制羹液：将豆沙、银杏果泥、花生泥、琼脂混合糖液转入带搅拌器的夹层锅中加入奶粉和可可粉，混合搅拌，加热熬制30-40分钟，熬到终点温度在104℃以上，将羹液取入铝箔纸羹模中，待羹液凝固后，折叠羹面以上的铝箔纸，即为羹盒；
③密封、杀菌：将装有羹液的铝箔纸盒在333-400帕的条件下真空封口，108℃蒸汽杀菌30分钟；
④检验：将杀菌后的羹盒在35℃恒温保持3-5天，检验合格，即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
实施例2：
一种银杏赤豆糖羹的制作方法，具体操作步骤为：
① 原料处理：将赤豆清洗后在60-70℃下煮制，然后捞入砂轮磨碾磨，洗沙，离心甩干制成豆沙；将银杏去壳和内衣后预煮，然后用砂轮磨磨成果泥；将莲子去壳和胚芽，放入水中浸泡1小时后，将其煮熟；将琼脂洗净，浸泡24小时后沥水，放入夹层锅中加热溶化，继续加热至90℃，放入砂糖和糊精，融合均匀，制成琼脂混合糖液；
②制羹液：将豆沙、银杏果泥、莲子、琼脂混合糖液转入带搅拌器的夹层锅中加入奶粉和可可粉，混合搅拌，加热熬制30-40分钟，熬到终点温度在104℃以上，将羹液取入铝箔纸羹模中，待羹液凝固后，折叠羹面以上的铝箔纸，即为羹盒；
③密封、杀菌：将装有羹液的铝箔纸盒在333-400帕的条件下真空封口，108℃蒸汽杀菌30分钟；
④检验：将杀菌后的羹盒在35℃恒温保持3-5天，检验合格，即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种银杏赤豆糖羹的制作方法，其特征在于：采用原料处理→制羹液→密封→杀菌→检验→成品的加工工艺流程，具体操作步骤为：
① 原料处理：将赤豆清洗后在60-70℃下煮制，然后捞入砂轮磨碾磨，洗沙，离心甩干制成豆沙；将银杏去壳和内衣后预煮，然后用砂轮磨磨成果泥；将琼脂洗净，浸泡24小时后沥水，放入夹层锅中加热溶化，继续加热至90℃，放入砂糖和糊精，融合均匀，制成琼脂混合糖液；
②制羹液：将豆沙、银杏果泥、琼脂混合糖液转入带搅拌器的夹层锅中加入奶粉和可可粉，混合搅拌，加热熬制30-40分钟，熬到终点温度在104℃以上，将羹液取入铝箔纸羹模中，待羹液凝固后，折叠羹面以上的铝箔纸，即为羹盒；
③密封、杀菌：将装有羹液的铝箔纸盒在333-400帕的条件下真空封口，108℃蒸汽杀菌30分钟；
④检验：将杀菌后的羹盒在35℃恒温保持3-5天，检验合格，即为成品。
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| CN104304866A (zh) * | 2014-10-27 | 2015-01-28 | 赵慧 | 一种蔷薇无花果营养甜羹加工方法 |
| CN106307536A (zh) * | 2016-09-23 | 2017-01-11 | 安徽智联管理咨询有限公司 | 一种菊花脑竹荪营养羹的加工方法 |
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| 夏国京等: "《野生浆果栽培与加工技术》", 30 September 2002 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304866A (zh) * | 2014-10-27 | 2015-01-28 | 赵慧 | 一种蔷薇无花果营养甜羹加工方法 |
| CN106307536A (zh) * | 2016-09-23 | 2017-01-11 | 安徽智联管理咨询有限公司 | 一种菊花脑竹荪营养羹的加工方法 |
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