CN105982170A - 生姜酸奶味南瓜发糕及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种生姜酸奶味南瓜发糕,由以下重量份的原料制成:南瓜250-260、面粉280-290、海苔65-70、生姜35-40、腐竹25-30、酸奶30-35、红茶10-14、酵母粉3-4、白糖25-30和适量水。本发明南瓜发糕原料丰富,不仅有主料,还添加了多种辅料,有生姜、酸奶、红茶等,多种原料的合理搭配加工使得成品所富含的营养元素更多,营养价值更好;另外加工过程中对主料南瓜进行了消毒、热烫护色等操作,保持了其原色、原味,也使加工后的成品具有一定的稳定性,食用有生姜和酸奶味,长期食用有养生保健功效。
Description
技术领域
本发明涉及南瓜加工食品及其加工技术领域,主要是一种生姜酸奶味南瓜发糕及其制备方法。
背景技术
南瓜性温,味甘无毒,入脾、胃二经,有生姜酸奶味,化痰排脓,驱虫解毒,疗肺痈便秘,滋润毛囊壁、美容抗痘等功效。南瓜热能很低,营养价值高,既丰富又全面,南瓜含有蛋白质、脂肪、葡萄糖,淀粉、19种氨基酸、葫芦巴碱、戊聚糖、果胶、甘露醇、叶红素、叶黄素及多种微量元素,另外,南瓜中还含有人体代谢最为重要而在其他食品中含量又往往不足的几种维生素、如胡萝卜素、VB、VC、VE、VA、VPP等,南瓜具有多种食疗保健作用和药用价值,长期食用具有保健、防病治病的功效,特别对糖尿病患者有很好的食疗效果,吃南瓜可以起到消除致癌物质防癌的作用,南瓜中含有大量的锌,有益皮肤和指甲健康,其中抗氧化剂β胡萝卜素具有护眼、护心的作用,还能很好的消除亚硝酸胺的突变,制止癌细胞的出现。吃南瓜可以帮助胃消化保护胃粘膜,南瓜中含有的果胶还可以保护胃胶道粘膜,免受粗糙食品刺激,促进溃疡愈合,所含成分能促进胆汁分泌,加强胃肠蠕动,帮助食物消化,适宜于胃病者。因而开发南瓜系列产品具有广阔的国际和国内市场。
南瓜含有很多生理活性物质,在南瓜深加工过程中,不仅可以提高南瓜的附加值,同时也可最大限度的保留南瓜的营养成分,但是在进行深加工过程中南瓜易变色,会产生褐变,也会改变南瓜的风味,从而影响其深加工,因而需要防止其褐变,减少其营养物质的损失,提高南瓜加工产品的整体质量。
发明内容
本发明目的是为了弥补已有技术的缺陷,提供一种生姜酸奶味南瓜发糕及其制备方法。
本发明是通过以下技术方案实现的:
一种生姜酸奶味南瓜发糕,其特征在于,由以下重量份的原料制成:
南瓜250-260、面粉280-290、海苔65-70、生姜35-40、腐竹25-30、酸奶30-35、红茶10-14、酵母粉3-4、白糖25-30和适量水。
所述的一种生姜酸奶味南瓜发糕的制备方法,其特征在于,包括以下步骤:
(1)将南瓜清洗后放入0.1%高锰酸钾溶液中浸泡5-7分钟,取出后在流水下冲洗,再放入清水池内浸泡7-10分钟,且清水中放入有麦饭石,而后再将其清洗干净,破瓜、去除籽、瓤、皮;
(2)将步骤1的南瓜切成厚度为6mm南瓜块,再放入95℃的热水中热烫3-4分钟,热烫过程中加入0.15%的抗坏血酸、0.15%L-半胱氨酸、1.0%的柠檬酸,最后将热烫完成后的南瓜块取出在室温下静置冷却;
(3)将步骤2冷却的南瓜块放入蒸锅内隔水蒸煮20-25分钟,冷却至55-60℃后将其搅拌粉碎成南瓜泥,再将白糖拌入到南瓜泥内,而后将南瓜泥冷却至室温,再拌入酵母粉一起慢慢搅匀;
(4)将红茶内加3-4倍沸水冲煮,冲泡开后过滤得到红茶水,另外将生姜搅拌粉碎成末,而后放入红茶水内加热煮,加热至75-80℃后拌入酸奶一起,继续加热,直至加热熬成浓稠生姜奶糊状;
(5)将海苔、腐竹烘干后磨成粉后与步骤4的所得料搅拌混合在一起;
(6)将步骤5的所得料拌入到步骤3最后所得南瓜泥内,再放入面粉一起搅匀,加入少量的温水揉制成面团,再将面团放入到内壁抹油的模具内压平,放置在40-45℃条件下发酵至2倍以上大小,而后再放入蒸锅内,中火隔水蒸煮30-35分钟,关火后焖5-7分钟即可得到南瓜发糕。;
本发明的优点是:
本发明工艺中将南瓜放入0.1%高锰酸钾溶液中浸泡5-7分钟,可对南瓜进行表面消毒,再放入有麦饭石的水中浸泡,麦饭石具有很好的吸附性,在水中对重金属离子和致害毒素有很强的吸附力,可清除水中的汞、铅、镉、砷、氟等重金属及氯化物、氰化物、残余农药、三甲烷等有害物质。
而后将南瓜切块且进行热烫,热烫过程中添加护色剂,而将热烫与护色剂相结合对南瓜的护色效果最佳,热烫与复合护色剂的结合可以有效降低南瓜的PPO相对活性和色差,有效防止南瓜的褐变,加入抗坏血酸和半胱氨酸可明显减少Vc及胡萝卜素等营养物质的损失,添加柠檬酸还可改善南瓜风味。能使后期南瓜加工过程中稳定产品的色泽,使其可以保持原色、原味。
本发明南瓜发糕原料丰富,不仅有主料,还有添加了多种辅料,有生姜、酸奶、红茶等,主料与辅料的合理搭配加工使得成品所富含的营养元素更多,营养价值更好;另外加工过程中对主料南瓜进行了消毒、热烫护色等操作,保持了其原色、原味,也使加工后的成品具有一定的稳定性,食用有生姜和酸奶味,长期食用有养生保健功效。
具体实施方式
一种生姜酸奶味南瓜发糕,由以下重量份的原料制成:
南瓜250-260、面粉280-290、海苔65-70、生姜35-40、腐竹25-30、酸奶30-35、红茶10-14、酵母粉3-4、白糖25-30和适量水。
一种生姜酸奶味南瓜发糕的制备方法,包括以下步骤:
(1)将南瓜清洗后放入0.1%高锰酸钾溶液中浸泡5-7分钟,取出后在流水下冲洗,再放入清水池内浸泡7-10分钟,且清水中放入有麦饭石,而后再将其清洗干净,破瓜、去除籽、瓤、皮;
(2)将步骤1的南瓜切成厚度为6mm南瓜块,再放入95℃的热水中热烫3-4分钟,热烫过程中加入0.15%的抗坏血酸、0.15%L-半胱氨酸、1.0%的柠檬酸,最后将热烫完成后的南瓜块取出在室温下静置冷却;
(3)将步骤2冷却的南瓜块放入蒸锅内隔水蒸煮20-25分钟,冷却至55-60℃后将其搅拌粉碎成南瓜泥,再将白糖拌入到南瓜泥内,而后将南瓜泥冷却至室温,再拌入酵母粉一起慢慢搅匀;
(4)将红茶内加3-4倍沸水冲煮,冲泡开后过滤得到红茶水,另外将生姜搅拌粉碎成末,而后放入红茶水内加热煮,加热至75-80℃后拌入酸奶一起,继续加热,直至加热熬成浓稠生姜奶糊状;
(5)将海苔、腐竹烘干后磨成粉后与步骤4的所得料搅拌混合在一起;
(6)将步骤5的所得料拌入到步骤3最后所得南瓜泥内,再放入面粉一起搅匀,加入少量的温水揉制成面团,再将面团放入到内壁抹油的模具内压平,放置在40-45℃条件下发酵至2倍以上大小,而后再放入蒸锅内,中火隔水蒸煮30-35分钟,关火后焖5-7分钟即可得到南瓜发糕。
Claims (2)
1.一种生姜酸奶味南瓜发糕,其特征在于,由以下重量份的原料制成:
南瓜250-260、面粉280-290、海苔65-70、生姜35-40、腐竹25-30、酸奶30-35、红茶10-14、酵母粉3-4、白糖25-30和适量水。
2.根据权利要求1所述的一种生姜酸奶味南瓜发糕的制备方法,其特征在于,包括以下步骤:
(1)将南瓜清洗后放入0.1%高锰酸钾溶液中浸泡5-7分钟,取出后在流水下冲洗,再放入清水池内浸泡7-10分钟,且清水中放入有麦饭石,而后再将其清洗干净,破瓜、去除籽、瓤、皮;
(2)将步骤1的南瓜切成厚度为6mm南瓜块,再放入95℃的热水中热烫3-4分钟,热烫过程中加入0.15%的抗坏血酸、0.15%L-半胱氨酸、1.0%的柠檬酸,最后将热烫完成后的南瓜块取出在室温下静置冷却;
(3)将步骤2冷却的南瓜块放入蒸锅内隔水蒸煮20-25分钟,冷却至55-60℃后将其搅拌粉碎成南瓜泥,再将白糖拌入到南瓜泥内,而后将南瓜泥冷却至室温,再拌入酵母粉一起慢慢搅匀;
(4)将红茶内加3-4倍沸水冲煮,冲泡开后过滤得到红茶水,另外将生姜搅拌粉碎成末,而后放入红茶水内加热煮,加热至75-80℃后拌入酸奶一起,继续加热,直至加热熬成浓稠生姜奶糊状;
(5)将海苔、腐竹烘干后磨成粉后与步骤4的所得料搅拌混合在一起;
(6)将步骤5的所得料拌入到步骤3最后所得南瓜泥内,再放入面粉一起搅匀,加入少量的温水揉制成面团,再将面团放入到内壁抹油的模具内压平,放置在40-45℃条件下发酵至2倍以上大小,而后再放入蒸锅内,中火隔水蒸煮30-35分钟,关火后焖5-7分钟即可得到南瓜发糕。
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