CN105410803A - 一种紫薯味凤梨南瓜果糕 - Google Patents
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Abstract
本发明公开了一种紫薯味凤梨南瓜果糕,涉及食品加工技术领域,主要由凤梨、南瓜、猪瘦肉、紫薯泥、地瓜叶、胶原蛋白粉、酸菜、黄豆芽、茶渣、明日叶、五倍子、马兰、琼脂、黄原胶、蔗糖、柠檬酸、植物油等成分制成。本发明的紫薯味凤梨南瓜果糕色泽金黄、半透明、有光泽,无颗粒感、口感细腻、具有原料特有的风味,酸甜适宜,不黏牙,糕体饱满,柔韧而富有弹性,瘦肉的添加,不仅增加了果糕的营养、提升了果糕的香味,配合南瓜一起食用还具有健脾养胃、防止糖尿病的作用,紫薯的添加,使本果糕还具有紫薯的香味,提升了果糕的口感。
Description
技术领域
本发明涉及食品加工技术领域,更具体地说是一种紫薯味凤梨南瓜果糕。
背景技术
果糕,又称之为浓缩果肉糕,把携带不方便的新鲜水果加工成随时随地可以享用且营养不散失的新鲜水果制品。果糕可分为北方水果类果糕和南方水果类果糕。果糕不同于果脯、蜜饯、糖果和普通糕点类。普通糖果特别是软糖依靠食品添加剂、甜味剂、日落黄、诱惑红等为其主要原料。而果糕是一种无淀粉、无色素、无香精的健康营养食品。
目前对果糕的研究主要以单一果蔬品种作为原料,而以多种果蔬原料复合进行果糕研制的则较少。而随着生活水平的提高,人们对饮食营养的要求日益提高,人们越来越注重水果和蔬菜的合理食用,且普通水果和蔬菜在食用、储藏和携带上存在一定的困难。而南瓜,又名倭瓜、番瓜、饭瓜、窝瓜等,因其营养价值极高被世界营养学家公认为是21世纪的保健食品,其营养丰富。各种研究表明,南瓜具有多种药用价值,能催化分解致癌物质亚硝胺,加快肾结石、膀胱结石的溶解,帮助消除人体内多余胆固醇;并有减肥和美容功效,对高血脂、糖尿病及肝脏、肾脏的一些病变都有明显的效果,又被称为“防癌食物”。凤梨又叫菠萝、王梨,原产南美巴西,果肉中含有丰富的果糖、氨基酸、有机酸、粗纤维、钙、磷、铁、胡萝卜素及多种维生素等营养物质,具有很好的食疗作用。
发明内容
本发明的目的是为了弥补现有技术的不足,提供一种紫薯味凤梨南瓜果糕。
本发明的目的是通过以下技术方案实现的:
一种紫薯味凤梨南瓜果糕,其特征在于:凤梨55-65、南瓜27-32、猪瘦肉20-30、紫薯泥3-5、地瓜叶2-4、胶原蛋白粉3-4、酸菜1-2、黄豆芽2-3、茶渣1-2、明日叶1-2、五倍子1-3、马兰2-3、琼脂1.5-2.0、黄原胶0.3-0.5、蔗糖13-15、柠檬酸0.1-0.2、植物油2-3、面粉和水适量。
一种紫薯味凤梨南瓜果糕,其特征在于:由以下步骤制成:
(1)原料预处理:①南瓜的处理:选择无病虫害、肉厚、色黄、成熟的南瓜,去皮、瓢,清洗干净再将其切片放如清水中漂洗备用;②凤梨的处理:挑选新鲜、无病虫害、色泽好、成熟度85%的青熟果,洗净后用不锈钢小刀去皮、果眼,并切成小块后放如清水中漂洗备用;
(2)中草药液制备:将明日叶、五倍子、马兰粉碎,加水提取2次,每次加7-8倍清水煎煮1-2小时,过滤合并滤液,得中草药液;
(3)果蔬浆制备:将地瓜叶、酸菜、黄豆芽洗净后混合磨浆,加入紫薯泥、胶原蛋白粉、茶渣得果蔬浆;
(4)软化、打浆:将南瓜和凤梨分别倒入1:3比例的沸水中煮制8-10分钟,取出后分别打浆,打浆时需把煮沸液一起打浆,混合后过150母筛得果渣和果浆;
(5)肉香粉制备:将猪瘦肉剁成肉糜,加入果渣以及适量的面粉搅拌成泥,然后放入蒸笼上蒸熟,取出后冷却,烘干,超威粉碎得南瓜肉香粉备用;
(6)配料和熬煮:将琼脂用60℃的1倍纯净水充分溶解,将黄愿胶加入25倍的温水内快速搅拌1分钟充分溶解,然后将蔗糖和柠檬酸用适量纯净温水充分溶解,最后将三者混合在一起在不停搅拌状态下用文火煮沸,将果浆先用旺火煮沸后,再加入蔗糖、柠檬酸、琼脂、黄原胶的煮沸液、中草药液、果蔬浆以及肉香粉,改用文火在不停搅拌状态下进行熬煮,熬煮1-2分钟后滴入植物油,继续熬煮,直到熬煮液滴入冷水中不散化为止;
(7)装盘冷凝:将烘盘放入40-45℃的水浴锅中,用夹子夹住烘盘,将熬煮好的果浆倒入烘盘中,控制果糕厚度在2mm,冷凝1-2小时后取出烘盘并冷却至室温;
(8)烘制:将烘盘放入电热鼓风恒温干燥箱,温度设为50℃,烘制6小时后翻动一次,继续烘制4小时,然后将温度升至70℃,烘制1-2小时,使产品水分含量达到15%-20%后取出即可。
本发明添加了瘦猪肉,增加了果糕的营养;过滤后的果渣同瘦猪肉以及面粉一起蒸煮,提升了果糕的香味,且南瓜和猪肉配合食用具有健脾养胃、防止糖尿病的作用;凤梨中的菠萝蛋白酶可以将瘦肉内的大分子蛋白质分解成小分子肽或氨基酸,不但使瘦肉更嫩,还能提高蛋白质的利用率,更有利于人体的消化和吸收;步骤(4)中熬煮的过程中向熬煮液中滴加少量植物油,不仅进一步提高了果糕的香味,还可以起到不溢锅、不粘锅的作用。
本发明得优点在于:
本发明的紫薯味凤梨南瓜果糕色泽金黄、半透明、有光泽,无颗粒感、口感细腻、具有原料特有的风味,酸甜适宜,不黏牙,糕体饱满,柔韧而富有弹性,瘦肉的添加,不仅增加了果糕的营养、提升了果糕的香味,配合南瓜一起食用还具有健脾养胃、防止糖尿病的作用,紫薯的添加,使本果糕还具有紫薯的香味,提升了果糕的口感。
具体实施方式
一种紫薯味凤梨南瓜果糕,由以下重量份(kg)原料制成:凤梨55、南瓜27、猪瘦肉20、紫薯泥3、地瓜叶2、胶原蛋白粉3、酸菜1、黄豆芽2、茶渣1、明日叶1、五倍子1、马兰2、琼脂1.5、黄原胶0.3、蔗糖13、柠檬酸0.1、植物油2、面粉和水适量。
一种紫薯味凤梨南瓜果糕,由以下步骤制成:
(1)原料预处理:①南瓜的处理:选择无病虫害、肉厚、色黄、成熟的南瓜,去皮、瓢,清洗干净再将其切片放如清水中漂洗备用;②凤梨的处理:挑选新鲜、无病虫害、色泽好、成熟度85%的青熟果,洗净后用不锈钢小刀去皮、果眼,并切成小块后放如清水中漂洗备用;
(2)中草药液制备:将明日叶、五倍子、马兰粉碎,加水提取2次,每次加7倍清水煎煮1小时,过滤合并滤液,得中草药液;
(3)果蔬浆制备:将地瓜叶、酸菜、黄豆芽洗净后混合磨浆,加入紫薯泥、胶原蛋白粉、茶渣得果蔬浆,
(4)软化、打浆:将南瓜和凤梨分别倒入1:3比例的沸水中煮制8分钟,取出后分别打浆,打浆时需把煮沸液一起打浆,混合后过150母筛得果渣和果浆;
(5)肉香粉制备:将猪瘦肉剁成肉糜,加入果渣以及适量的面粉搅拌成泥,然后放入蒸笼上蒸熟,取出后冷却,烘干,超威粉碎得南瓜肉香粉备用;
(6)配料和熬煮:将琼脂用60℃的1倍纯净水充分溶解,将黄愿胶加入25倍的温水内快速搅拌1分钟充分溶解,然后将蔗糖和柠檬酸用适量纯净温水充分溶解,最后将三者混合在一起在不停搅拌状态下用文火煮沸,将果浆先用旺火煮沸后,再加入蔗糖、柠檬酸、琼脂、黄原胶的煮沸液、中草药液、果蔬浆以及肉香粉,改用文火在不停搅拌状态下进行熬煮,熬煮1分钟后滴入植物油,继续熬煮,直到熬煮液滴入冷水中不散化为止;
(7)装盘冷凝:将烘盘放入40℃的水浴锅中,用夹子夹住烘盘,将熬煮好的果浆倒入烘盘中,控制果糕厚度在2mm,冷凝1小时后取出烘盘并冷却至室温;
(8)烘制:将烘盘放入电热鼓风恒温干燥箱,温度设为50℃,烘制6小时后翻动一次,继续烘制4小时,然后将温度升至70℃,烘制1小时,使产品水分含量达到15%后取出即可。
Claims (2)
1.一种紫薯味凤梨南瓜果糕,其特征在于:由以下重量份原料制成:凤梨55-65、南瓜27-32、猪瘦肉20-30、紫薯泥3-5、地瓜叶2-4、胶原蛋白粉3-4、酸菜1-2、黄豆芽2-3、茶渣1-2、明日叶1-2、五倍子1-3、马兰2-3、琼脂1.5-2.0、黄原胶0.3-0.5、蔗糖13-15、柠檬酸0.1-0.2、植物油2-3、面粉和水适量。
2.根据权利要求1所述的一种紫薯味凤梨南瓜果糕,其特征在于:由以下步骤制成:
(1)原料预处理:①南瓜的处理:选择无病虫害、肉厚、色黄、成熟的南瓜,去皮、瓢,清洗干净再将其切片放如清水中漂洗备用;②凤梨的处理:挑选新鲜、无病虫害、色泽好、成熟度85%的青熟果,洗净后用不锈钢小刀去皮、果眼,并切成小块后放如清水中漂洗备用;
(2)中草药液制备:将明日叶、五倍子、马兰粉碎,加水提取2次,每次加7-8倍清水煎煮1-2小时,过滤合并滤液,得中草药液;
(3)果蔬浆制备:将地瓜叶、酸菜、黄豆芽洗净后混合磨浆,加入紫薯泥、胶原蛋白粉、茶渣得果蔬浆;
(4)软化、打浆:将南瓜和凤梨分别倒入1:3比例的沸水中煮制8-10分钟,取出后分别打浆,打浆时需把煮沸液一起打浆,混合后过150母筛得果渣和果浆;
(5)肉香粉制备:将猪瘦肉剁成肉糜,加入果渣以及适量的面粉搅拌成泥,然后放入蒸笼上蒸熟,取出后冷却,烘干,超威粉碎得南瓜肉香粉备用;
(6)配料和熬煮:将琼脂用60℃的1倍纯净水充分溶解,将黄愿胶加入25倍的温水内快速搅拌1分钟充分溶解,然后将蔗糖和柠檬酸用适量纯净温水充分溶解,最后将三者混合在一起在不停搅拌状态下用文火煮沸,将果浆先用旺火煮沸后,再加入蔗糖、柠檬酸、琼脂、黄原胶的煮沸液、中草药液、果蔬浆以及肉香粉,改用文火在不停搅拌状态下进行熬煮,熬煮1-2分钟后滴入植物油,继续熬煮,直到熬煮液滴入冷水中不散化为止;
(7)装盘冷凝:将烘盘放入40-45℃的水浴锅中,用夹子夹住烘盘,将熬煮好的果浆倒入烘盘中,控制果糕厚度在2mm,冷凝1-2小时后取出烘盘并冷却至室温;
(8)烘制:将烘盘放入电热鼓风恒温干燥箱,温度设为50℃,烘制6小时后翻动一次,继续烘制4小时,然后将温度升至70℃,烘制1-2小时,使产品水分含量达到15%-20%后取出即可。
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