CN106387761A - 一种薯莨保健糕的制作方法 - Google Patents
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Abstract
本发明公开了一种薯莨保健糕的制作方法,属于食品加工领域。其特征在于:采用原料选择→预处理→预煮→磨浆→煮制→起锅→装盘→冷却→切块→加糖→烘烤→包装→成品的加工工艺流程。有益效果:本发明产品口感绵软、清甜可口、具有洋槐花的清香及薯莨独特的风味。本品有利于提高人机体免疫功能、促进骨骼发育,具有清热解毒、止血活血的功效。操作简单,使用方便,是一种营养健康的绿色食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种薯莨保健糕的制作方法。
背景技术
薯莨,又名山羊头、金花果、红药子、血三七、血母、山猪薯、茹榔等,是薯蓣科薯蓣属的一种多年生藤本野生植物,药用其块茎,盛产于我国浙江南部、福建、台湾、湖南、江西南部、广东、广西、四川、贵州、云南、西藏墨脱等地。中医认为,薯莨味微苦涩,无毒,具有清热解毒、止血活血、收敛止痒、行气止痛、活血祛瘀、抗菌等功能。薯莨块茎作为药物,主要用于治疗内伤吐血、外伤出血、胃炎、肠炎、筋骨痛、痢疾、失血性贫血、月经不调、月经过多、血崩、产后腹痛、痈疮肿毒、毒蛇咬伤等症。广西壮族民间主要用于治疗痢疾、腹泻等。现代分析表明,薯莨的主要化学成分是鞣质,还含有酚类,甙类及蛋白质、糖类、黏液等成分。
薯莨营养价值高,但深加工产品少,用于加工成一种薯莨保健糕可实现对薯莨的综合利用,便于储存,提高其经济价值和营养价值。
发明内容
本发明的目的是解决鲜薯莨深加工产品少的问题,提供一种薯莨保健糕的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种薯莨保健糕的制作方法,其特征在于,采用的具体操作步骤为:
A、选料:选用肉质肥厚、充分成熟、无机械损伤的薯莨为原料;将采摘的洋槐花挑去杂质,清洗晾干待用;将枸杞洗净去核,沥干待用;
B、预处理:将薯莨放入洗涤槽中,用流动清水充分洗净其表面的泥沙,用小刀去掉薯莨皮,切成块状;将晾干的洋槐花进行磨碾粉碎,待用;
C、预煮:将处理后的原料加入占原料重50%的水,加热煮至薯莨变软;
D、磨浆:煮后的原料冷却至45℃后,送入多道打浆机中进行打浆;
E、煮制:在浆液中加入碾碎的桂花和去核的枸杞,再加入占原料重40%的麦芽糖,配成浓糖液进行煮制,直到可溶性固形物达到85%,再加入占原料重3%的琼脂,先用适量热水将琼脂溶化,煮15分钟后加几滴柠檬香精和柠檬酸溶液,使浆料pH达到2-3,即可结束煮制过程,起锅后倒入白瓷盘内;
F、冷却、切块、加糖:把白瓷盘放到阴凉处凝冻12小时,待制品呈凝固状时,用小刀切成块状,在块状物上面均匀撒上一层白砂糖,然后送入烘箱内;
G、烘烤、包装:烘烤时温度控制在75℃,烘3-4小时,烘烤后冷却至常温,将产品分装到薄膜袋内,封口后即为成品。
有益效果:本发明产品口感绵软、清甜可口、具有洋槐花的清香及薯莨独特的风味。本品有利于提高人机体免疫功能、促进骨骼发育,具有清热解毒、止血活血的功效。操作简单,使用方便,是一种营养健康的绿色食品。
具体实施方式
实施例1:
一种薯莨保健糕的制作方法,具体操作步骤为:
A、选料:选用肉质肥厚、充分成熟、无机械损伤的薯莨为原料;将采摘的桂花挑去杂质,清洗晾干待用;
B、预处理:将薯莨放入洗涤槽中,用流动清水充分洗净其表面的泥沙,用小刀去掉薯莨皮,切成块状;将晾干的桂花进行磨碾粉碎,待用;
C、预煮:将处理后的原料加入占原料重45%的水,加热煮至薯莨变软;
D、磨浆:煮后的原料冷却至37℃后,送入多道打浆机中进行打浆;
E、煮制:在浆液中加入碾碎的桂花,再加入占原料重35%的红糖浓液进行煮制,直到可溶性固形物达到80%,再加入占原料重0.8%的黄原胶,先用适量热水将黄原胶溶化,煮18分钟后加入少许柠檬酸和蜂蜜,使浆料pH达到4-5,即可结束煮制过程,起锅后倒入白瓷盘内;
F、冷却、切块、加糖:把白瓷盘放到阴凉处凝冻6-7小时,待制品呈凝固状时,用小刀切成块状,然后送入烘箱内进行烘烤,烘烤后均匀的撒上一层川白糖;
G、烘烤、包装:烘烤时温度控制在80-85℃,烘1-2小时,烘烤后冷却至常温,将产品分装到薄膜袋内,封口后即为成品。
实施例2:
一种薯莨保健糕的制作方法,具体操作步骤为:
A、选料:选用肉质肥厚、充分成熟、无机械损伤的薯莨为原料;将采摘的桂花挑去杂质,清洗晾干待用;
B、预处理:将薯莨放入洗涤槽中,用流动清水充分洗净其表面的泥沙,用小刀去掉薯莨皮,切成块状;将晾干的桂花进行磨碾粉碎,待用;
C、预煮:将处理后的原料加入占原料重60%的水,加热煮至薯莨变软;
D、磨浆:煮后的原料冷却至38℃后,送入多道打浆机中进行打浆;
E、煮制:在浆液中加入碾碎的桂花,再加入占原料重45%的麦芽糖,配成浓糖液进行煮制,直到可溶性固形物达到65%,再加入占原料重2%的明胶,先用适量热水将明胶溶化,煮15分钟后加几滴玫瑰香精和苹果酸溶液,使浆料pH达到2-3,即可结束煮制过程,起锅后倒入白瓷盘内;
F、冷却、切块、加糖:把白瓷盘放到阴凉处凝冻7小时,待制品呈凝固状时,用小刀切成块状,在块状物上面均匀的涂抹一层蜂蜜,然后送入烘箱内;
G、烘烤、包装:烘烤时温度控制在88℃,烘60分钟,烘烤后冷却至常温,将产品分装到薄膜袋内,封口后即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种薯莨保健糕的制作方法,其特征在于,采用的具体操作步骤为:
A、选料:选用肉质肥厚、充分成熟、无机械损伤的薯莨为原料;将采摘的洋槐花挑去杂质,清洗晾干待用;将枸杞洗净去核,沥干待用;
B、预处理:将薯莨放入洗涤槽中,用流动清水充分洗净其表面的泥沙,用小刀去掉薯莨皮,切成块状;将晾干的洋槐花进行磨碾粉碎,待用;
C、预煮:将处理后的原料加入占原料重50%的水,加热煮至薯莨变软;
D、磨浆:煮后的原料冷却至45℃后,送入多道打浆机中进行打浆;
E、煮制:在浆液中加入碾碎的桂花和去核的枸杞,再加入占原料重40%的麦芽糖,配成浓糖液进行煮制,直到可溶性固形物达到85%,再加入占原料重3%的琼脂,先用适量热水将琼脂溶化,煮15分钟后加几滴柠檬香精和柠檬酸溶液,使浆料pH达到2-3,即可结束煮制过程,起锅后倒入白瓷盘内;
F、冷却、切块、加糖:把白瓷盘放到阴凉处凝冻12小时,待制品呈凝固状时,用小刀切成块状,在块状物上面均匀撒上一层白砂糖,然后送入烘箱内;
G、烘烤、包装:烘烤时温度控制在75℃,烘3-4小时,烘烤后冷却至常温,将产品分装到薄膜袋内,封口后即为成品。
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CN104304617A (zh) * | 2014-10-21 | 2015-01-28 | 夏华 | 一种桂花南瓜保健糕的制作方法 |
CN104489215A (zh) * | 2014-12-08 | 2015-04-08 | 陶峰 | 一种桂花生姜保健糕的制作方法 |
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CN104082502A (zh) * | 2014-06-27 | 2014-10-08 | 谈茁 | 一种金瓜保健糕的制作方法 |
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