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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- A—HUMAN NECESSITIES
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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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| CN111728002A (zh) * | 2020-05-29 | 2020-10-02 | 徐州旺达农副产品有限公司 | 一种牛蒡功能性面点及其制备方法 |
| 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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| CN105265521A (zh) * | 2015-11-07 | 2016-01-27 | 王林林 | 一种马铃薯糯米糕的制作方法 |
| 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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| CN105265521A (zh) * | 2015-11-07 | 2016-01-27 | 王林林 | 一种马铃薯糯米糕的制作方法 |
| 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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| CN111728002A (zh) * | 2020-05-29 | 2020-10-02 | 徐州旺达农副产品有限公司 | 一种牛蒡功能性面点及其制备方法 |
| 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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