CN105558251A - 双色桃花糕 - Google Patents
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- 244000269722 Thea sinensis Species 0.000 claims abstract 8
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- 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
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Abstract
本发明双色桃花糕,按以下重量比称取原料备用:桃花干1-2份、抹茶粉22-30份、白砂糖130-160份、鱼胶粉38-48份、苯甲酸及盐6-9份、淡奶油180-220份、椰浆320-360份。将桃花用热水泡开,得桃花泡茶;将白糖、鱼胶粉、冷水煮开搅拌,加入苯甲酸及盐,得配料浆;取一半配料浆混合桃花泡茶,得桃花浆;另一半配料浆混合椰浆、淡奶油,得牛奶浆;将一半牛奶浆倒入糕点格盘冰冻,制牛奶冻;另一半牛奶浆混合抹茶粉,制抹茶牛奶浆;再将抹茶牛奶浆倒到牛奶冻格盘上方,冰冻制抹茶牛奶冻;最后将桃花浆倒入抹茶牛奶冻格盘上方,冷藏后切形,再用包装机和专用包装盒袋包装,即得到绿色优质和排毒美颜的双色桃花糕。
Description
技术领域
本发明涉及一种桃花糕,特别是一种具有排毒美颜的双色桃花糕。
技术背景
桃花糕是传统民间小吃,主要以糯米粉、桃花为主料,辅以白糖浆增甜,再经蒸、烤、炸等方式加工制成,其做法简单但不易于保存。目前市面上也有不少现代桃花糕产品,但其品种单一,缺少美感,且容易压坏、口感不佳。
本产品以天然绿色主料糯米、桃花、抹茶粉加配料为原料及新工艺生产,口感爽滑,还具有降血压、排毒美颜功效,是纯天然绿色健康食品。现今,国内都市女性掀起一股鲜花茶美容的时尚热潮。女性朋友热衷于鲜花茶的主要原因是因为鲜花具有独特的美容护肤作用。营养学家认为,常喝鲜花茶,可调整神经,促进新陈代谢,提高肌体免疫力,其中有些鲜花可有效地淡化脸上的斑点,抑制脸上的暗疮,延缓皮肤衰老。而桃花在广西多地均盛产,市场需求量大,深受顾客喜欢,严格经过新鲜桃花采收、通风散热、筛除花渣、复烘干燥、滤网包装、保质贮藏等工序,即可得到香味馥郁持久的桃花干。桃花味甘,平无毒,可消食顺气,痰饮,积滞,小便不利,经闭,还可减肥美容护肤,是极好的美容品。因此,有必要发明一种以兼具美感及排毒美颜功效的双色桃花糕技术工艺,以推动糯米、桃花种植规模化产量化进一步发展。
发明内容
本发明的目的是针对市场双色桃花糕加工技术短缺和产品需求问题,提供一种配制工艺精致、桃花糯米优配、提神排毒、排毒美颜,推广利用综合经济效益尤为明显的双色桃花糕。
本发明为实现上述目的所采用的技术方案是:一种双色桃花糕,其特征在于,该双色桃花糕的主要配制工艺是,将桃花用热水泡开,得桃花泡茶;将白糖、鱼胶粉、冷水煮开搅拌,加入苯甲酸及盐,得配料浆;取一半配料浆混合桃花泡茶,得桃花浆;另一半配料浆混合椰浆、淡奶油,得牛奶浆;将一半牛奶浆倒入糕点格盘冰冻,制牛奶冻;另一半牛奶浆混合抹茶粉,制抹茶牛奶浆;再将抹茶牛奶浆倒到牛奶冻格盘上方,冰冻制抹茶牛奶冻;最后将桃花浆倒入抹茶牛奶冻格盘上方,冷藏后切形,再用包装机和专用包装盒袋包装,即得到绿色优质和排毒美颜的双色桃花糕。
所述桃花干为严格经过新鲜桃花采收、通风散热、筛除花渣、复烘干燥、滤网包装、保质贮藏等工序制得;
所述配料包括白砂糖、鱼胶粉、淡奶油、椰浆、苯甲酸及盐。
本发明具体配制方式如下:
1、设备置配:置备好相关主配原料存放保鲜柜、电子秤、消毒机、过滤机、糕点格盘、蒸煮机、包装机和包装盒袋等设备,并将所需设置清洗干净备用。
2、原料配制:
按以下重量比称取原料备用:桃花干1-2份、抹茶粉22-30份、白砂糖130-160份、鱼胶粉38-48份、苯甲酸及盐6-9份、淡奶油180-220份、椰浆320-360份。
将桃花清理干净,自然沥干,热水泡开,热水温度为80℃~90℃,10min后得桃花泡茶。
将白糖、鱼胶粉搅拌均匀,加入冷水后煮开,过滤后降温至60度,加入苯甲酸及盐,得配料浆。
取一半配料浆与桃花泡茶搅拌均匀备用,得桃花浆;另一半配料浆,加入椰浆和淡奶油,搅拌均匀,过滤后得牛奶浆。
将一半牛奶浆倒入糕点格盘,冰冻15~20min,冰冻温度为零下4℃~10℃,得牛奶冻;另一半牛奶浆加入抹茶粉搅拌均匀,过滤后得抹茶牛奶浆。
再将抹茶牛奶浆倒到冻好的牛奶冻格盘上方,冰冻15~20min,冰冻温度为零下4℃~10℃,得抹茶牛奶冻。
最后将桃花浆倒到冻好的抹茶牛奶冻格盘上方,冷藏1~2h,冰冻温度为零下4℃~10℃,切形后用包装机和专用包装盒袋包装,即得到绿色优质和排毒美颜的双色桃花糕。
因所用主料与配料中含有香型耐腐物质和酸性防腐物质,并用真空包装,故双色桃花糕保鲜和保质期超长,即达到或超过国家相关食品卫生标准要求。
如此不断进行上述相关项运作,即可快速、高效和大量生产不同含量与品味的双色桃花糕。
有益效果:本发明经过反复试验,成功按比例称量细化和利用糯米、桃花、抹茶和配料巧配精制优质双色桃花糕的新工艺,其配制方法科学、易行、简捷和绿色,且营养成分含量比普通糕点丰富。其既可大量消耗和充分利用所需糯米、桃花和配料资源,又可有效实现快速高效和低成本生产排毒美颜、纯天然绿色健康的双色桃花糕,以推动糯米、桃花种植规模化产量化进一步发展。
具体实施例
实施例1:
1)按以下重量比称取原料备用:桃花干0.1kg、抹茶粉2.2kg、白砂糖13kg、鱼胶粉3.8kg、苯甲酸及盐0.6kg、淡奶油18kg、椰浆32kg。
2)将桃花干0.1kg干清理干净,自然沥干,用22kg的热水泡开,热水温度为80℃~90℃,10min后得桃花泡茶。
3)将白糖13kg、鱼胶粉3.8kg搅拌均匀,加入75kg的冷水后煮开,过滤后降温至60度,加入苯甲酸及盐0.6kg,得配料浆。
4)取一半配料浆与桃花泡茶搅拌均匀备用,得桃花浆;另一半配料浆,加入32kg椰浆和18kg淡奶油,搅拌均匀,过滤后得牛奶浆。
5)将一半牛奶浆倒入糕点格盘,冰冻15~20min,冰冻温度为零下4℃~10℃,得牛奶冻;另一半牛奶浆加入2.2kg抹茶粉搅拌均匀,过滤后得抹茶牛奶浆。
6)再将抹茶牛奶浆倒到冻好的牛奶冻格盘上方,冰冻15~20min,冰冻温度为零下4℃~10℃,得抹茶牛奶冻。
7)最后将桃花浆倒到冻好的抹茶牛奶冻格盘上方,冷藏1~2h,冰冻温度为零下4℃~10℃,切形后用包装机和专用包装盒袋包装,即得到绿色优质和排毒美颜的双色桃花糕。
因所用主料与配料中含有香型耐腐物质和酸性防腐物质,并用真空包装,故双色桃花糕保鲜和保质期超长,即达到或超过国家相关食品卫生标准要求。
如此不断进行上述相关项运作,即可快速、高效和大量生产不同含量与品味的双色桃花糕。
实施例2:
1)按以下重量比称取原料备用:桃花干0.2kg、抹茶粉2.6kg、白砂糖14kg、鱼胶粉4.5kg、苯甲酸及盐0.8kg、淡奶油20kg、椰浆34kg。
2)将桃花干0.2kg清理干净,自然沥干,用20kg的热水泡开,热水温度为80℃~90℃,10min后得桃花泡茶。
3)将白糖14kg、鱼胶粉4.5kg搅拌均匀,加入80kg的冷水后煮开,过滤后降温至60度,加入苯甲酸及盐0.8kg,得配料浆。
4)取一半配料浆与桃花泡茶搅拌均匀备用,得桃花浆;另一半配料浆,加入34kg椰浆和20kg淡奶油,搅拌均匀,过滤后得牛奶浆。
5)将一半牛奶浆倒入糕点格盘,冰冻15~20min,冰冻温度为零下4℃~10℃,得牛奶冻;另一半牛奶浆加入2.6kg抹茶粉搅拌均匀,过滤后得抹茶牛奶浆。
6)再将抹茶牛奶浆倒到冻好的牛奶冻格盘上方,冰冻15~20min,冰冻温度为零下4℃~10℃,得抹茶牛奶冻。
7)最后将桃花浆倒到冻好的抹茶牛奶冻格盘上方,冷藏1~2h,冰冻温度为零下4℃~10℃,切形后用包装机和专用包装盒袋包装,即得到绿色优质和排毒美颜的双色桃花糕。
因所用主料与配料中含有香型耐腐物质和酸性防腐物质,并用真空包装,故双色桃花糕保鲜和保质期超长,即达到或超过国家相关食品卫生标准要求。
如此不断进行上述相关项运作,即可快速、高效和大量生产不同含量与品味的双色桃花糕。
实施例3:
1)按以下重量比称取原料备用:桃花干0.2kg、抹茶粉3kg、白砂糖16kg、鱼胶粉4.8kg、苯甲酸及盐0.9kg、淡奶油22kg、椰浆36kg。
2)将桃花干0.2kg清理干净,自然沥干,用24kg的热水泡开,热水温度为80℃~90℃,10min后得桃花泡茶。
3)将白糖16kg、鱼胶粉4.8kg搅拌均匀,加入86kg的冷水后煮开,过滤后降温至60度,加入苯甲酸及盐0.9kg,得配料浆。
4)取一半配料浆与桃花泡茶搅拌均匀备用,得桃花浆;另一半配料浆,加入36kg椰浆和22kg淡奶油,搅拌均匀,过滤后得牛奶浆。
5)将一半牛奶浆倒入糕点格盘,冰冻15~20min,冰冻温度为零下4℃~10℃,得牛奶冻;另一半牛奶浆加入3kg抹茶粉搅拌均匀,过滤后得抹茶牛奶浆。
6)再将抹茶牛奶浆倒到冻好的牛奶冻格盘上方,冰冻15~20min,冰冻温度为零下4℃~10℃,得抹茶牛奶冻。
7)最后将桃花浆倒到冻好的抹茶牛奶冻格盘上方,冷藏1~2h,冰冻温度为零下4℃~10℃,切形后用包装机和专用包装盒袋包装,即得到绿色优质和排毒美颜的双色桃花糕。
因所用主料与配料中含有香型耐腐物质和酸性防腐物质,并用真空包装,故双色桃花糕保鲜和保质期超长,即达到或超过国家相关食品卫生标准要求。
如此不断进行上述相关项运作,即可快速、高效和大量生产不同含量与品味的双色桃花糕。
Claims (1)
1.一种双色桃花糕,其特征在于:
按以下重量比称取原料备用:桃花干1-2份、抹茶粉22-30份、白砂糖130-160份、鱼胶粉38-48份、苯甲酸及盐6-9份、淡奶油180-220份、椰浆320-360份;将桃花清理干净,自然沥干,用热水泡开,热水温度为80℃~90℃,10min后得桃花泡茶;将白糖、鱼胶粉搅拌均匀,加入冷水后煮开,过滤后降温至60度,加入苯甲酸及盐,得配料浆;取一半配料浆与桃花泡茶搅拌均匀备用,得桃花浆;另一半配料浆,加入椰浆和淡奶油,搅拌均匀,过滤后得牛奶浆;将一半牛奶浆倒入糕点格盘,冰冻15~20min,冰冻温度为零下4℃~10℃,得牛奶冻;另一半牛奶浆加入抹茶粉搅拌均匀,过滤后得抹茶牛奶浆;再将抹茶牛奶浆倒到冻好的牛奶冻格盘上方,冰冻15~20min,冰冻温度为零下4℃~10℃,得抹茶牛奶冻;最后将桃花浆倒到冻好的抹茶牛奶冻格盘上方,冷藏1~2h,冰冻温度为零下4℃~10℃,切形后用包装机和专用包装盒袋包装,即得到绿色优质和排毒美颜的双色桃花糕。
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CN106107477A (zh) * | 2016-07-26 | 2016-11-16 | 惠州市黑娜尔科技有限公司 | 桃花糕的制备方法 |
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美食杰: "印尼特色糕点椰汁三色糕(也称为娘惹糕)", 《HTTPS://WWW.MEISHIJ.NET/ZUOFA/YINNITESEGAODIANYEZHISANSEGAOYECHENGWEINIANGREGAO.HTML》 * |
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CN106107477A (zh) * | 2016-07-26 | 2016-11-16 | 惠州市黑娜尔科技有限公司 | 桃花糕的制备方法 |
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