CN104171936A - 一种地稔凉糕及其制作方法 - Google Patents
一种地稔凉糕及其制作方法 Download PDFInfo
- Publication number
- CN104171936A CN104171936A CN201310431625.9A CN201310431625A CN104171936A CN 104171936 A CN104171936 A CN 104171936A CN 201310431625 A CN201310431625 A CN 201310431625A CN 104171936 A CN104171936 A CN 104171936A
- Authority
- CN
- China
- Prior art keywords
- filtrate
- summer
- ratio
- glutinous rice
- gained
- 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.)
- Pending
Links
- 241000885743 Melastoma dodecandrum Species 0.000 title abstract description 5
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 241000234435 Lilium Species 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 239000005720 sucrose Substances 0.000 claims abstract description 6
- 229920002752 Konjac Polymers 0.000 claims abstract description 3
- 239000000706 filtrate Substances 0.000 claims description 18
- 241000209094 Oryza Species 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000003306 harvesting Methods 0.000 claims description 14
- 238000002386 leaching Methods 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000004283 Sodium sorbate Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- LROWVYNUWKVTCU-STWYSWDKSA-M sodium sorbate Chemical compound [Na+].C\C=C\C=C\C([O-])=O LROWVYNUWKVTCU-STWYSWDKSA-M 0.000 claims description 3
- 235000019250 sodium sorbate Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000002351 wastewater Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 239000000252 konjac Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 241001534872 Melastomataceae Species 0.000 description 1
- 241000233805 Phoenix Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 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)
- Non-Alcoholic Beverages (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明涉及一种地稔凉糕及其制作方法,属食品饮料加工领城。特征在于将地稔、百合与糯米粉混合,加入蔗糖、魔芋粉等辅料,经过清洗、榨汁、浸提、过滤、调配、灭菌、入库等工艺制作而成。根据本发明生产出的地稔凉糕不仅具有清热、降火、排毒、促进食欲等功能,而且酸甜可口,是一种营养价值高、保健效果好的夏季消暑食品。
Description
技术领域
本发明是一种地稔凉糕及其制作方法,属食品饮料加工领域。
背景技术
地稔学名Melastoma dodecandrum Lour。属野牡丹科野牡丹植物,又称野落茄、地石榴、铺地锦。其果实圆形,肉质,可生食,甘甜可口。现代临床研究表明:地稔具有抗肿瘤、抗衰老、降血糖、降血脂等作用,对正常细胞没有毒副作用。目前,对地稔的利用主要为观赏植物。目前在市场上,对地稔食用价值开发不多,产品较少。
发明内容
本发明的目的是研究出一种地稔凉糕及其制作方法,解决地稔果利用率低这一问题。该方法可以用工业化生产的方法制得便于食用、贮藏和运输的地稔凉糕。
本发明的实施方案为:一种凤丹凉糕及其制作方法,其特征在于包括以下步骤:
(1)原料预处理:用活水清洗分别将10重量份地稔果、2重量份百合洗净、晾干;将无虫、无杂质的35重量份的糯米用机器粉碎,过120目筛网过滤后备用;
(2) 榨汁:将地稔果用榨汁机中捣碎,用80目滤布过滤后取汁,得溶液a;
(3)浸提:将地稔根及茎叶与百合按6:1比例置于适宜煎煮容器中,加混合物3倍量的纯净水,浸泡5分钟,加热至70-80℃,浸出1小时,粗滤,分离出滤液b; 再向滤渣中加入2倍的净化水,温度下进行第 2 次浸提 30 min,得滤液b;滤液a与滤液b混和均匀后得中药浸提液煎渣与纯净水按1:1.5比例混合,在65-70℃温度下进行第 2 次浸提 30 min,得煎出液c; 滤液b与滤液c混和所得混合液再与步骤(2)所得溶液a按3:1比例混合均匀,得浸提液;
(4)过滤:将步骤(3)所得浸提液,用电动离心机过滤,离心过滤的转速为800一1000rpm,时间为20-25min;
(5)混合:将步骤(4)所得浸提液与糯米粉和纯净水按1:3:1.5比例混合均匀;
(6) 调配:在步骤(5)所得混合液中加入0.5重量份魔芋粉混合均匀后,边搅拌边按2.5:1比例加入纯净水加热至75-80℃加入一定比例蔗糖,按照0.15/kg比例加入山梨酸钠,进行调配,所得混合液再用80-100目滤布过滤;
(7)杀菌:采用巴氏杀菌法灭菌,加热至70-85℃,经15-20min高温杀菌,冷却后,包装入袋即制得地稔凉糕。
在发明中,所述步骤(7)一定比例蔗糖为2重量份。
本发明生产出的地稔凉糕不仅具有清热、降火、排毒、促进食欲等功能,而且酸甜可口,是一种营养价值高、保健效果好的夏季消暑食品。
具体实施方式
下面根据具体实施例对本发明作进一步阐述。
实施例:
(1)原料预处理:用活水清洗分别将10公斤地稔、2公斤百合洗净、晾干;将无虫、无杂质的35公斤糯米用机器粉碎,过120目筛网过滤后备用;
(2) 榨汁:将地稔果用榨汁机中捣碎,用80目滤布过滤后取汁,得溶液a;
(3)浸提:将地稔根及茎叶与百合置于适宜煎煮容器中,加24公斤纯净水,浸泡30分钟,加热至70-80℃沸,浸出1小时,粗滤,分离出滤液b; 再向滤渣中加入10公斤的净化水,温度下进行第 2 次浸提 30 min,得滤液b;滤液a与滤液b混和均匀后得中药浸提液煎渣与纯净水按1:1.5比例混合,65-70℃温度下进行第 2 次浸提 30 min,得煎出液c; 滤液b与滤液c混和所得混合液再步骤(1)所得溶液a按3:1比例混合均匀,得浸提液;
(4)过滤:将步骤(2)所得浸提液,用电动离心机过滤,离心过滤的转速为800一1000rpm,时间为20-25min;
(5)混合:将步骤(2)所得浸提液与步骤(3)所得糯米粉和纯净水按1:3:2比例混合均匀;
(6) 调配:将步骤(4)所得混合液与步骤(5)所得溶粉混合均匀后,边搅拌边按2.5:1比例加入纯净水加热至75-80℃加入2公斤蔗糖,加入50g山梨酸钠,进行调配,所得混合液再用80-100目滤布过滤;
(7)杀菌:采用巴氏杀菌法灭菌,加热至70-85℃,经15-20min高温杀菌,冷却后,包装入袋即制得地稔凉糕。
Claims (2)
1.一种地稔凉糕及其制作方法,其特征在于下列步骤:
(1)原料预处理:用活水清洗分别将10重量份地稔、2重量份百合洗净、晾干;将无虫、无杂质的35重量份的糯米用机器粉碎,过120目筛网过滤后备用;
(2) 榨汁:将地稔果用榨汁机中捣碎,用60目滤布过滤后取汁,得溶液a;
(3)浸提:将地稔根及茎叶与百合按6:1比例置于适宜煎煮容器中,加混合物3倍量的纯净水,浸泡5分钟,加热至70-80℃,浸出1小时,粗滤,分离出滤液b; 再向滤渣中加入2倍的净化水,温度下进行第 2 次浸提 30 min,得滤液b;滤液a与滤液b混和均匀后得中药浸提液煎渣与纯净水按1:1.5比例混合,在65-70℃温度下进行第 2 次浸提 30 min,得煎出液c; 滤液b与滤液c混和所得混合液再与步骤(2)所得溶液a按3:1比例混合均匀,得浸提液;
(4)过滤:将步骤(3)所得浸提液,用电动离心机过滤,离心过滤的转速为800一1000rpm,时间为20-25min;
(5)混合:将步骤(4)所得浸提液与糯米粉和纯净水按1:3:1.5比例混合均匀;
(6) 调配:在步骤(5)所得混合液中加入0.5重量份魔芋粉混合均匀后,边搅拌边按2.5:1比例加入纯净水加热至75-80℃加入一定比例蔗糖,按照0.15/kg比例加入山梨酸钠,进行调配,所得混合液再用80-100目滤布过滤;
(7)杀菌:采用巴氏杀菌法灭菌,加热至70-85℃,经15-20min高温杀菌,冷却后,包装入袋即制得地稔凉糕。
2.根据权利要求1所述的一种地稔凉糕及其制作方法,其特征在于:所述步骤(7)一定比例蔗糖为3重量份。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310431625.9A CN104171936A (zh) | 2013-09-22 | 2013-09-22 | 一种地稔凉糕及其制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310431625.9A CN104171936A (zh) | 2013-09-22 | 2013-09-22 | 一种地稔凉糕及其制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104171936A true CN104171936A (zh) | 2014-12-03 |
Family
ID=51953502
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310431625.9A Pending CN104171936A (zh) | 2013-09-22 | 2013-09-22 | 一种地稔凉糕及其制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104171936A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105685879A (zh) * | 2016-02-22 | 2016-06-22 | 长乐致远技术开发有限公司 | 一种适于夏季食用的凉糕及其制备方法 |
CN106261570A (zh) * | 2016-08-24 | 2017-01-04 | 张学滨 | 一种百合小米糕的制作方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101129145A (zh) * | 2007-10-09 | 2008-02-27 | 殷彬 | 养颜糕及其制作工艺 |
CN102488065A (zh) * | 2011-12-29 | 2012-06-13 | 骆慧文 | 一种花香椰奶年糕的制作方法 |
-
2013
- 2013-09-22 CN CN201310431625.9A patent/CN104171936A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101129145A (zh) * | 2007-10-09 | 2008-02-27 | 殷彬 | 养颜糕及其制作工艺 |
CN102488065A (zh) * | 2011-12-29 | 2012-06-13 | 骆慧文 | 一种花香椰奶年糕的制作方法 |
Non-Patent Citations (2)
Title |
---|
廖宝珍等: "地稔的研究进展", 《海峡药学》 * |
李文杰: "《中华艺术点心精粹》", 31 October 2003, 上海科学技术文献出版社 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105685879A (zh) * | 2016-02-22 | 2016-06-22 | 长乐致远技术开发有限公司 | 一种适于夏季食用的凉糕及其制备方法 |
CN106261570A (zh) * | 2016-08-24 | 2017-01-04 | 张学滨 | 一种百合小米糕的制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102273575B (zh) | 人参茯苓膏及其生产工艺 | |
CN103960641B (zh) | 一种坚果牛肉酱及其制备方法 | |
CN102265918A (zh) | 人参纤维曲奇饼干及其生产工艺 | |
CN101926496A (zh) | 刺梨汁的提取及刺梨营养片的制备方法 | |
CN103931704B (zh) | 一种葡萄功能饼干及其制备方法 | |
CN102860382B (zh) | 一种苹果绿茶饮料 | |
CN104305153A (zh) | 一种香甜红枣银鱼酱及其制备方法 | |
CN104957226A (zh) | 一种富硒饼干及其制备方法 | |
CN104783137A (zh) | 一种果干鱼籽辣椒酱及其制备方法 | |
KR20100027256A (ko) | 간장게장의 제조방법 및 이의 제조방법을 통해 제조된 간장게장 | |
CN104783138A (zh) | 一种益肺辣味蟹黄酱及其制备方法 | |
CN104431959A (zh) | 一种河蚌蚕豆酱及其制备方法 | |
CN101999657B (zh) | 桑叶凉粉的生产方法 | |
CN104140920B (zh) | 一种冰镇茶醋降糖饮料及其制备方法 | |
CN104719869A (zh) | 一种辣椒橄榄滋补酱及其制备方法 | |
CN104171936A (zh) | 一种地稔凉糕及其制作方法 | |
CN104054832B (zh) | 一种香菇鲜奶豆腐及其制备方法 | |
CN105211835A (zh) | 一种补肝益肾奶香辣椒酱及其制备方法 | |
CN104336646A (zh) | 一种冬枣甜辣营养烤鸭及其制备方法 | |
CN108815300A (zh) | 一种枸杞提取物的制备方法 | |
CN104106651A (zh) | 一种葱香猪肝豆腐及其制备方法 | |
CN104286176A (zh) | 一种养心菜降血压酸牛奶及其制备方法 | |
CN101049145A (zh) | 蕃薯方便食品的制作方法 | |
CN103689414B (zh) | 一种营养大米脆片及其制备方法 | |
CN107319290A (zh) | 一种人参营养冲剂及制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141203 |
|
RJ01 | Rejection of invention patent application after publication |