CN106417859A - 牛蒡糯米糕的制作方法 - Google Patents
牛蒡糯米糕的制作方法 Download PDFInfo
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- CN106417859A CN106417859A CN201610862491.XA CN201610862491A CN106417859A CN 106417859 A CN106417859 A CN 106417859A CN 201610862491 A CN201610862491 A CN 201610862491A CN 106417859 A CN106417859 A CN 106417859A
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- fructus arctii
- peeling
- decocting
- steaming
- pan
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Abstract
本发明公开了一种牛蒡糯米糕的制作方法,属于食品加工领域。其特征在于:采用牛蒡→挑选→清洗→蒸煮→去皮→打浆→配料→浓缩→凝冻→成型→烘烤→冷却→切块→包装为加工工艺流程。有益效果:本发明产品口感香糯绵软,香味浓郁,具有牛蒡特有的香糯风味;本产品营养价值很高,具有降血脂、降血压、补肾壮阳的功能,是一种老少皆宜、经济实惠的绿色营养食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种牛蒡糯米糕的制作方法。
背景技术
牛蒡被称为东洋参,原产中国,《本草纲目》称“牛蒡”,又称大力子,是两年生草本植物,其子、其根均可入药,也可食用,《本草经疏》称其为“散风除热解毒三要药”。《本草纲目》称其“通十二经脉,洗五脏恶气”、“久服轻身耐老”。牛蒡享有蔬菜之王的美誉,在日本可与人参媲美,它是一种营养价值极高的保健产品,富含菊糖、纤维素、蛋白质、钙、磷、铁等人体所需要的多种矿物质、氨基酸,其中所含胡萝卜素比胡萝卜高280倍。牛蒡肉质根细嫩香脆。可炒食、煮食、生食或加工成饮料。
牛蒡所含的纤维可以促进大肠蠕动,帮助排便,降低体内胆固醇,减少毒素、废物在体内积存,达到预防中风和防治胃癌、子宫癌的功效。西医认为它除了具有利尿、消积、祛痰止泄等药理作用外,还用于便秘、高血压、高胆固醇症的食疗。中医认为有疏风散热、宣肺透疹、解毒利咽等功效,可用于风热感冒、咳嗽痰多、麻疹风疹、咽喉肿痛。研究表明,牛蒡有明显的降血糖、降血脂、降血压、补肾壮阳、润肠通便和抑制癌细胞滋生、扩散及移弃水中重金属的作用,是非常理想的天然保健食品。中国《现代中药学大辞典》、《中药大辞典》等国家权威药典中把牛蒡的药理作用概括为三个方面:有促进生长作用、有抑制肿瘤生长的物质和有抗菌和抗真菌作用。
新鲜的牛蒡不易贮藏,营养价值高,但经济效益低,用于加工成牛蒡糯米糕可实现对牛蒡原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决牛蒡不易贮藏的问题,提供一种牛蒡糯米糕的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种牛蒡糯米糕的制作方法,其特征在于:采用牛蒡→挑选→清洗→蒸煮→去皮→打浆→配料→浓缩→凝冻→成型→烘烤→冷却→切块→包装为加工工艺流程,具体操作步骤为:
(1)原料配方:选用新鲜块大、无腐烂变质、无病虫害的牛蒡;
(2)清洗:将选好的牛蒡放入清水中进行清洗,以除去表面的泥沙及其他杂质,再在漏筐中用清水冲洗干净;
(3)蒸煮:洗净的牛蒡放入夹层锅内利用蒸汽进行蒸煮,时间为40min,至完全熟化,无硬心、生心;
(4)去皮:放入去皮机中进行去皮处理;
(5)打浆:将去皮后的牛蒡用机器捣碎后放入打浆机,在45℃下搅拌成均匀一致的糊状物;
(6)配料:称取等量的乳糖和葡萄糖,用少量水溶解后,加入适量柠檬香精和甘草液,熬糖至黄色,保温备用;将卡拉胶加入8倍的水蒸煮溶化,制成卡拉胶液,保温备用;称取定量的海藻酸钠及氯化钙,加水,加热溶解后备用;将牛蒡浆55%、35%糖浆、3%卡拉胶液、1%海藻酸钠胶、0.2%氯化钙及适量柠檬酸、香蕉香精混合,搅拌均匀;
(7)浓缩:将牛蒡浆在夹层锅中浓缩至团块状,当浓缩接近终点时,加入适量的甜草液和拐枣汁,浓缩结束时,加入藕粉;
(8)凝冻成型:将浓缩后的混合料趁热注入浅盘中,冷却凝冻成型,厚度为20mm,表层抹平,为防止粘盘,烘盘预先要刷上一层黄油;
(9)烘干:将烘盘放入干燥箱内,在68℃的条件下,利用热风脱水使样品的水分含量降至12%,烘干时间为6h;
(10)包装:烘干结束后,待其稍稍冷却,即可切块包装,采用双层包装,内层用糯米纸,外层用聚乙烯,即为成品。
有益效果:本发明产品口感香糯绵软,香味浓郁,具有牛蒡特有的香糯风味;本产品营养价值很高,具有降血脂、降血压、补肾壮阳的功能,是一种老少皆宜、经济实惠的绿色营养食品。
具体实施方式
实施例1:
一种牛蒡糯米糕的制作方法,具体操作步骤为:
(1)原料配方:选用新鲜块大、含糖量高、淀粉少、无腐烂变质、无病虫害的牛蒡;
(2)清洗:将选好的牛蒡放入清水中进行清洗,以除去表面的泥沙及其他杂质,再在漏筐中用清水冲洗干净;
(3)蒸煮:洗净的牛蒡放入夹层锅内利用蒸汽进行蒸煮,时间为45min,至完全熟化,无硬心、生心;
(4)去皮:放入去皮机中进行去皮处理;
(5)打浆:将去皮后的牛蒡用机器捣碎后放入打浆机,在85℃下搅拌成均匀一致的糊状物;
(6)配料:称取等量的蔗糖和蛋白糖,用少量水溶解后,加入适量麦芽香精和冰糖,熬糖至橘黄色,保温备用;将黄原胶加入8倍的水蒸煮溶化,制成黄原胶液,保温备用;称取定量的海藻酸钠及氯化钙,加水,加热溶解后备用;将牛蒡浆、10%枸杞粉、45%糖浆、2%黄原胶、0.3%海藻酸钠胶、0.1%氯化钙及适量苹果酸、香蕉香精混合,搅拌均匀;
(7)浓缩:将牛蒡浆在夹层锅中浓缩至团块状,当浓缩接近终点时,加入适量的桂花浸膏和糊精,浓缩结束时,加入香兰素和麦芽酚;
(8)凝冻成型:将浓缩后的混合料趁热注入浅盘中,冷却凝冻成型,厚度为6-8mm,表层抹平,为防止粘盘,烘盘预先要刷上一层黄油;
(9)烘干:将烘盘放入干燥箱内,在65℃的条件下,利用热风脱水使样品的水分含量降至12%,烘干时间为8-10h;
(10)包装:烘干结束后,待其稍稍冷却,即可切块包装,采用双层包装,内层用糯米纸,外层用聚乙烯,即为成品。
实施例2:
一种牛蒡糯米糕的制作方法,具体操作步骤为:
(1)原料配方:选用新鲜块大、含糖量高、淀粉少、无腐烂变质、无病虫害的牛蒡、山药;
(2)清洗:将选好的原料放入清水中进行清洗,以除去表面的泥沙及其他杂质,再在漏筐中用清水冲洗干净;
(3)蒸煮:洗净的原料放入夹层锅内利用蒸汽进行蒸煮,时间为35min,至完全熟化,无硬心、生心;
(4)去皮:放入去皮机中进行去皮处理;
(5)打浆:将去皮后的原料用机器捣碎后放入打浆机,在55℃下搅拌成均匀一致的糊状物;
(6)配料:称取等量的红糖和冰糖,用少量水溶解后,加入适量草莓香精和甜菊糖苷,熬糖至橘黄色,保温备用;将卡拉胶加入25倍的水蒸煮溶化,制成卡拉胶液,保温备用;称取定量的海藻酸钠及氯化钙,加水,加热溶解后备用;将牛蒡浆、65%糖浆、5%卡拉胶、0.8%海藻酸钠胶、0.3%氯化钙及适量柠檬酸、香蕉香精混合,搅拌均匀;
(7)浓缩:将牛蒡浆在夹层锅中浓缩至团块状,当浓缩接近终点时,加入适量的百合粉和玉米糊精,浓缩结束时,加入金橘果酱;
(8)凝冻成型:将浓缩后的混合料趁热注入浅盘中,冷却凝冻成型,厚度为20mm,表层抹平,为防止粘盘,烘盘预先要刷上一层黄油;
(9)烘干:将烘盘放入干燥箱内,在85℃的条件下,利用热风脱水使样品的水分含量降至12%,烘干时间为6h;
(10)包装:烘干结束后,待其稍稍冷却,即可切块包装,采用双层包装,内层用糯米纸,外层用聚乙烯,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)
1.一种牛蒡糯米糕的制作方法,其特征在于:采用牛蒡→挑选→清洗→蒸煮→去皮→打浆→配料→浓缩→凝冻→成型→烘烤→冷却→切块→包装为加工工艺流程,具体操作步骤为:
(1)原料配方:选用新鲜块大、无腐烂变质、无病虫害的牛蒡;
(2)清洗:将选好的牛蒡放入清水中进行清洗,以除去表面的泥沙及其他杂质,再在漏筐中用清水冲洗干净;
(3)蒸煮:洗净的牛蒡放入夹层锅内利用蒸汽进行蒸煮,时间为40min,至完全熟化,无硬心、生心;
(4)去皮:放入去皮机中进行去皮处理;
(5)打浆:将去皮后的牛蒡用机器捣碎后放入打浆机,在45℃下搅拌成均匀一致的糊状物;
(6)配料:称取等量的乳糖和葡萄糖,用少量水溶解后,加入适量柠檬香精和甘草液,熬糖至黄色,保温备用;将卡拉胶加入8倍的水蒸煮溶化,制成卡拉胶液,保温备用;称取定量的海藻酸钠及氯化钙,加水,加热溶解后备用;将牛蒡浆55%、35%糖浆、3%卡拉胶液、1%海藻酸钠胶、0.2%氯化钙及适量柠檬酸、香蕉香精混合,搅拌均匀;
(7)浓缩:将牛蒡浆在夹层锅中浓缩至团块状,当浓缩接近终点时,加入适量的甜草液和拐枣汁,浓缩结束时,加入藕粉;
(8)凝冻成型:将浓缩后的混合料趁热注入浅盘中,冷却凝冻成型,厚度为20mm,表层抹平,为防止粘盘,烘盘预先要刷上一层黄油;
(9)烘干:将烘盘放入干燥箱内,在68℃的条件下,利用热风脱水使样品的水分含量降至12%,烘干时间为6h;
(10)包装:烘干结束后,待其稍稍冷却,即可切块包装,采用双层包装,内层用糯米纸,外层用聚乙烯,即为成品。
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CN112401193A (zh) * | 2020-11-26 | 2021-02-26 | 山东欧乐食品有限公司 | 一种多口味地瓜干的加工方法 |
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CN105265737A (zh) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | 一种酸甜牛蒡脯的加工方法 |
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