CN104116037A - 一种糕点的制备方法 - Google Patents
一种糕点的制备方法 Download PDFInfo
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- CN104116037A CN104116037A CN201410304197.8A CN201410304197A CN104116037A CN 104116037 A CN104116037 A CN 104116037A CN 201410304197 A CN201410304197 A CN 201410304197A CN 104116037 A CN104116037 A CN 104116037A
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- raw materials
- pastry
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- 238000000034 method Methods 0.000 title claims abstract description 8
- 235000014594 pastries Nutrition 0.000 title abstract 7
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 5
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 5
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 5
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 4
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 238000010025 steaming Methods 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 235000014633 carbohydrates Nutrition 0.000 claims description 4
- 235000014571 nuts Nutrition 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 239000003906 humectant Substances 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 230000035922 thirst Effects 0.000 abstract 1
- 239000012856 weighed raw material Substances 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 2
- 206010019345 Heat stroke Diseases 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明涉及一种糕点的制备方法，具体涉及一种具有降火清热糕点及制备方法，以下步骤：步骤1：配置原料，配料中各组分的重量百分比组成为糯米粉，食用油，保湿剂，乳化剂，糖类，薄荷粉，莲子粉，余量为粘米粉；步骤2：将称取的各原料充分混合，将混合好的原料分成若干份；步骤3：将分好的原料蒸后取出。本发明的有益效果主要表现在：1.本发明提供的方案是一种凉性的糕点，能起到清热解暑，生津止渴等作用。2.由于制作方便，有利于人们夏日制作食用。
Description
技术领域
本发明涉及食品加工领域，尤其涉及一种糕点的制备方法。
背景技术
授权公告号为CN 102657312.B的中国发明专利公开了一种糕点，它由如下按百分比构成：莲蓉10~15%，糯米粉32~42%，白砂糖32~42%，花生油3~4.5%，桂子油0.15~0.25%，纯化水8~13%。授权公告号为CN101060784.B的中国发明专利公开了一种烘烤类糕点，它由100重量份的小麦粉，配合（A）油类5.5~72重量份，（B）保湿剂0.001~2重量份，（C）乳化剂0.1~7重量份，（D）糖类5~90重量份的材料做的糕点。
发明内容
本发明的目的在于提供一种糕点的制备方法。
为解决上述问题该方法包括以下步骤：
步骤1：配置原料，配料中各组分的重量百分比组成为糯米粉5~20%，食用油4~30%，保湿剂0.001~1.5%，乳化剂0.05~5%，糖类3~40%，薄荷粉0.1~10%，莲子粉0.1~4%，余量为粘米粉。
步骤2：将称取的各原料充分混合，将混合好的原料分成若干份，每份20-50g。
步骤3：将分好的原料蒸10~40分钟后取出。
本发明的有益效果表现在，本方法的做出的糕点软糯可口，并有清凉解暑的功效适合作为容易暴露在高温下的夏季食品。
具体实施方式
一种糕点的制备方法，包括以下步骤：
步骤1：配置原料，配料中各组分的重量百分比组成为糯米粉100g，食用油200g，保湿剂1g，乳化剂2g，糖类300g，薄荷粉20g，莲子粉10g，粘米粉360g。
步骤2：将称取的各原料充分混合，将混合好的原料分成若干份，每份20-50g。
步骤3：将分好的原料蒸10~40分钟后取出。
Claims (2)
1.一种糕点的制备方法，其特征在于该方法包括以下步骤：
步骤1：配置原料，配料中各组分的重量百分比组成为糯米粉5~20%，食用油4~30%，保湿剂0.001~1.5%，乳化剂0.05~5%，糖类3~40%，薄荷粉0.1~10%，莲子粉0.1~4%，余量为粘米粉；
步骤2：将称取的各原料充分混合，将混合好的原料分成若干份，每份20-50g；
步骤3：将分好的原料蒸10~40分钟后取出。
2.如权利要求1所述一种糕点的制备方法，其特征在于：所述的食用油为花生油或豆油。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410304197.8A CN104116037A (zh) | 2014-06-30 | 2014-06-30 | 一种糕点的制备方法 |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410304197.8A CN104116037A (zh) | 2014-06-30 | 2014-06-30 | 一种糕点的制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104116037A true CN104116037A (zh) | 2014-10-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410304197.8A Pending CN104116037A (zh) | 2014-06-30 | 2014-06-30 | 一种糕点的制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104116037A (zh) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767670A (zh) * | 2014-12-24 | 2016-07-20 | 桂林电子科技大学 | 一种口感好的花生软糕及其制备方法 |
| CN107048167A (zh) * | 2017-06-06 | 2017-08-18 | 马培永 | 一种椰浆芒果糯米糕的制备方法 |
| CN108522590A (zh) * | 2018-04-11 | 2018-09-14 | 南安联华食品有限公司 | 口感松软的蒸米糕及其制作方法 |
| CN113473864A (zh) * | 2019-03-29 | 2021-10-01 | 株式会社日清制粉集团本社 | 谷粉组合物的制造方法 |
-
2014
- 2014-06-30 CN CN201410304197.8A patent/CN104116037A/zh active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767670A (zh) * | 2014-12-24 | 2016-07-20 | 桂林电子科技大学 | 一种口感好的花生软糕及其制备方法 |
| CN107048167A (zh) * | 2017-06-06 | 2017-08-18 | 马培永 | 一种椰浆芒果糯米糕的制备方法 |
| CN108522590A (zh) * | 2018-04-11 | 2018-09-14 | 南安联华食品有限公司 | 口感松软的蒸米糕及其制作方法 |
| CN113473864A (zh) * | 2019-03-29 | 2021-10-01 | 株式会社日清制粉集团本社 | 谷粉组合物的制造方法 |
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Application publication date: 20141029 |