CN104921003A - 一种桂香绿豆糕及其加工方法 - Google Patents
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Abstract
本发明公开了一种桂香绿豆糕及其加工方法,由下列重量份的原料组成:绿豆30-40、葡萄干6-8、桂花3-4、蛋清粉1-2、兰香子2-3、谷朊粉4-6、绵白糖16-22、酥油3-5、山茶油8-15、五叶藤0.1-0.2、榆钱0.3-0.5、大蓟0.1-0.2、黄精叶0.2-0.3、石榴籽0.2-0.3、食品添加剂6-8、香槟适量。本发明桂香绿豆糕,营养丰富、桂香浓郁、甘甜适宜、口感细腻,具有健胃补肾、润肠通便、清热排毒、生津止渴的作用,能够清凉解暑、醒神除烦。
Description
技术领域
本发明涉及一种桂香绿豆糕及其加工方法,属于食品加工技术领域。
背景技术
糕点它是以面粉或米粉、糖、油脂、蛋、乳品等为主要原料,配以各种辅经过蒸烤制作而成,味道甜美,老少皆宜。目前,市场糕点种类繁多,其中绿豆糕是著名的京式四季糕点之一,它具有形状规范整齐,色泽浅黄,组织细润紧密,口味清香绵软不粘牙的特色。随着人们生活水平的提高,食品营养丰富、保健功能突出、食用方便是人们目前的要求,而传统糕点因配方原料单一,不能满足人们的要求。
发明内容
本发明的目的在于提供一种桂香绿豆糕及其加工方法。
本发明采用的技术方案如下:
一种桂香绿豆糕,是由以下重量份的原料组成:
绿豆30-40、葡萄干6-8、桂花3-4、蛋清粉1-2、兰香子2-3、谷朊粉4-6、绵白糖16-22、酥油3-5、山茶油8-15、五叶藤0.1-0.2、榆钱0.3-0.5、大蓟0.1-0.2、黄精叶0.2-0.3、石榴籽0.2-0.3、食品添加剂6-8、香槟适量;
所述的食品添加剂由下述重量份的原料制成:小麦胚芽粉10-20、生牛乳3-5、鲑鱼肉20-40、葱白粉2-4、黄秋葵5-8、菊芋3-6、五味子花粉2-4、菱角叶粉5-8、木瓜籽粉6-10、柠檬汁1-3、橄榄油5-8、米醋15-25、枫糖10-20、酵母10-15;
所述的食品添加剂的制备方法为:a 、将鲑鱼肉除杂洗净切块,与葱白粉、柠檬汁、米醋揉拌均匀,在0-5℃腌制1-2小时,捞出鲑鱼块放入橄榄油锅内文火煎至出香,加入腌制液及适量水焖煮至沸,加入生牛乳,搅拌均匀,文火焖煮10-15分钟,得鲑鱼汤;b、将黄秋葵、菊芋分别洗净切片冷冻干燥,研磨成粉,与小麦胚芽粉、五味子花粉、菱角叶粉、木瓜籽粉混合,文火翻炒出香,得熟香粉;c、将鲑鱼汤、熟香粉、枫糖滚揉均匀,经挤出膨化研磨成粉,与其他剩余原料混合均匀,即可。
所述的桂香绿豆糕的加工方法,包括以下步骤:
(1)、将五叶藤、榆钱、大蓟、黄精叶、石榴籽粉碎至40-60目,加5-8倍水煎煮1-2小时,过滤去渣,滤液浓缩至稠膏状,得中药膏;
(2)、将兰香子与桂花文火翻炒出香,辗压研磨成粉,得桂香子粉;
(3)、将葡萄干洗净蒸煮至熟,捣压成泥浆,与中药膏搅拌均匀,得葡萄浆膏;
(4)、将绿豆洗净后,放入香槟中浸泡1-2小时,捞出蒸煮至熟香,辗压成沙状,得绿豆沙;
(5)、将绿豆沙、葡萄浆膏、桂香籽粉及其他剩余原料揉拌均匀,入模压实刮平后脱模,蒸制熟香,即可。
本发明所述的食品添加剂中五味子花粉,是蜜蜂采自五味子花蕊聚集而成。其不仅具有蜂花粉之特有功效,还秉承了五味子的药用功效,具有补肾益精,养肝明目,润肺止咳的特殊功效;
枫糖是“枫叶之国”加拿大最具代表性的特色产品之一,含有丰富的矿物质、有机酸,热量比蔗糖、果糖、玉米糖等都低,但是它所含的钙、镁和有机酸成分却比其它糖类高很多,能补充营养不均衡的虚弱体质;
五叶藤是葡萄科植物乌蔹莓的全草,具有清热解毒,活血散瘀,利尿的功能。与现有技术相比,本发明的优点是:
本发明桂香绿豆糕,营养丰富、桂香浓郁、甘甜适宜、口感细腻,具有健胃补肾、润肠通便、清热排毒、生津止渴的作用,能够清凉解暑、醒神除烦。
具体实施方式
一种桂香绿豆糕,是由以下重量(斤)的原料组成:
绿豆40、葡萄干8、桂花4、蛋清粉2、兰香子3、谷朊粉5、绵白糖22、酥油5、山茶油15、五叶藤0.2、榆钱0.5、大蓟0.2、黄精叶0.3、石榴籽0.3、食品添加剂8、香槟适量;
所述的食品添加剂由下述重量(斤)的原料制成:小麦胚芽粉20、生牛乳5、鲑鱼肉40、葱白粉4、黄秋葵8、菊芋6、五味子花粉4、菱角叶粉8、木瓜籽粉10、柠檬汁2、橄榄油8、米醋25、枫糖20、酵母15;
所述的食品添加剂的制备方法为:a 、将鲑鱼肉除杂洗净切块,与葱白粉、柠檬汁、米醋揉拌均匀,在5℃腌制2小时,捞出鲑鱼块放入橄榄油锅内文火煎至出香,加入腌制液及适量水焖煮至沸,加入生牛乳,搅拌均匀,文火焖煮15分钟,得鲑鱼汤;b、将黄秋葵、菊芋分别洗净切片冷冻干燥,研磨成粉,与小麦胚芽粉、五味子花粉、菱角叶粉、木瓜籽粉混合,文火翻炒出香,得熟香粉;c、将鲑鱼汤、熟香粉、枫糖滚揉均匀,经挤出膨化研磨成粉,与其他剩余原料混合均匀,即可。
所述的桂香绿豆糕的加工方法,包括以下步骤:
(1)、将五叶藤、榆钱、大蓟、黄精叶、石榴籽粉碎至60目,加8倍水煎煮2小时,过滤去渣,滤液浓缩至稠膏状,得中药膏;
(2)、将兰香子与桂花文火翻炒出香,辗压研磨成粉,得桂香子粉;
(3)、将葡萄干洗净蒸煮至熟,捣压成泥浆,与中药膏搅拌均匀,得葡萄浆膏;
(4)、将绿豆洗净后,放入香槟中浸泡2小时,捞出蒸煮至熟香,辗压成沙状,得绿豆沙;
(5)、将绿豆沙、葡萄浆膏、桂香籽粉及其他剩余原料揉拌均匀,入模压实刮平后脱模,蒸制熟香,即可。
Claims (2)
1.一种桂香绿豆糕,其特征在于,是由以下重量份的原料组成:
绿豆30-40、葡萄干6-8、桂花3-4、蛋清粉1-2、兰香子2-3、谷朊粉4-6、绵白糖16-22、酥油3-5、山茶油8-15、五叶藤0.1-0.2、榆钱0.3-0.5、大蓟0.1-0.2、黄精叶0.2-0.3、石榴籽0.2-0.3、食品添加剂6-8、香槟适量;
所述的食品添加剂由下述重量份的原料制成:小麦胚芽粉10-20、生牛乳3-5、鲑鱼肉20-40、葱白粉2-4、黄秋葵5-8、菊芋3-6、五味子花粉2-4、菱角叶粉5-8、木瓜籽粉6-10、柠檬汁1-3、橄榄油5-8、米醋15-25、枫糖10-20、酵母10-15;
所述的食品添加剂的制备方法为:a 、将鲑鱼肉除杂洗净切块,与葱白粉、柠檬汁、米醋揉拌均匀,在0-5℃腌制1-2小时,捞出鲑鱼块放入橄榄油锅内文火煎至出香,加入腌制液及适量水焖煮至沸,加入生牛乳,搅拌均匀,文火焖煮10-15分钟,得鲑鱼汤;b、将黄秋葵、菊芋分别洗净切片冷冻干燥,研磨成粉,与小麦胚芽粉、五味子花粉、菱角叶粉、木瓜籽粉混合,文火翻炒出香,得熟香粉;c、将鲑鱼汤、熟香粉、枫糖滚揉均匀,经挤出膨化研磨成粉,与其他剩余原料混合均匀,即可。
2.一种如权利要求1所述的桂香绿豆糕的加工方法,其特征在于包括以下步骤:
(1)、将五叶藤、榆钱、大蓟、黄精叶、石榴籽粉碎至40-60目,加5-8倍水煎煮1-2小时,过滤去渣,滤液浓缩至稠膏状,得中药膏;
(2)、将兰香子与桂花文火翻炒出香,辗压研磨成粉,得桂香子粉;
(3)、将葡萄干洗净蒸煮至熟,捣压成泥浆,与中药膏搅拌均匀,得葡萄浆膏;
(4)、将绿豆洗净后,放入香槟中浸泡1-2小时,捞出蒸煮至熟香,辗压成沙状,得绿豆沙;
(5)、将绿豆沙、葡萄浆膏、桂香籽粉及其他剩余原料揉拌均匀,入模压实刮平后脱模,蒸制熟香,即可。
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CN107811011A (zh) * | 2017-12-23 | 2018-03-20 | 全椒玉屏山庄葡萄种植专业合作社 | 一种清热降暑葡萄饼干的制作方法 |
CN110250436A (zh) * | 2019-06-13 | 2019-09-20 | 富民嘉友食品有限公司 | 一种控能绿豆糕 |
CN115191558A (zh) * | 2022-07-26 | 2022-10-18 | 桂林市顺昌食品有限公司 | 一种高蛋白低热量的桂花糕及其制作方法 |
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