CN106509645A - 一种茉莉花绿豆糕及其生产方法 - Google Patents
一种茉莉花绿豆糕及其生产方法 Download PDFInfo
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- CN106509645A CN106509645A CN201610918793.4A CN201610918793A CN106509645A CN 106509645 A CN106509645 A CN 106509645A CN 201610918793 A CN201610918793 A CN 201610918793A CN 106509645 A CN106509645 A CN 106509645A
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- semen phaseoli
- phaseoli radiati
- flos jasmini
- jasmini sambac
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Abstract
本发明公开了一种茉莉花绿豆糕及其生产方法,所述茉莉花绿豆糕的有效成分及其各原料重量份数为:绿豆30~50份、白砂糖10~20份、植物油5~8份、海藻糖8~12份、食用盐2~5份、山梨酸钾3~5份、脱氢乙酸钠3~6份、茉莉花香油3~7份、新鲜茉莉花瓣25~40份、纯净水5~12份;将各原料进行混合均匀,再通过夹芯成型机压制成型得产品。通过本发明的原料和生产方法,使得本发明产品具有独特的风味,并能较长时间保持特有的风味,使得产品具有口感纯真、松、香、软特性,加上浓郁的茉莉花香,能够激起较大食欲,入口有余香,保鲜期长,贮存期长等特点。
Description
技术领域
本发明属于绿豆糕食品领域,具体涉及一种具有浓郁茉莉花香的茉莉花绿豆糕及其生产方法。
背景技术
绿豆糕是著名的汉族特色糕点之一。绿豆糕按口味有南、北之分,北即为京式,制作时不加任何油脂,入口虽松软,但无油润感,又称"干豆糕"。南包括苏式和扬式,制作时需添放油脂,口感松软、细腻。
绿豆糕相传为中国古代,人民在端午节时,为寻求身体平安健康,除了吃粽子外,还要喝雄黄酒、吃绿豆糕和咸鸭蛋这三种凉性食物,可以避免因为夏至到来所带来的褥夏的疾病。
茉莉花,又称为茉莉,为木樨科素馨属(Jasminum)常绿灌木或藤本植物的统称,原产于印度、巴基斯坦,中国早已引种,并广泛地种植。茉莉喜温暖湿润和阳光充足环境,其叶色翠绿,花色洁白,香气浓郁,是最常见的芳香性盆栽花木。在素馨属中,最著名的一种是双瓣茉莉(Jasminum sambac),也就是人们平常俗称的茉莉花。茉莉有着良好的保健和美容功效,可以用来饮食。广西横县被誉为茉莉花乡,因其独特的地理位置,天然的气候和特有的土质,培养出了优质的茉莉花,通过茉莉花演绎出许多相关的产业,造福一方。
古人曾对茉莉花花香有过这样的描绘“悉清芬郁烈,为众花之冠”,由此可见,茉莉花花香自古以来就深得人们的喜爱。
经检索有关绿豆糕的公开文献也有一些,现列举如下:
1、中国专利<申请号> 201610357925 .0<发明名称>一种茉莉花软糕及其制备方法<申请人>饶世柱<地址>安徽省安庆市大观区集贤南路12号<发明人>饶世柱<摘要>本发明公开了一种茉莉花软糕及其制备方法。该茉莉花软糕由糯米粉75-80份,水50-60份,干茉莉花8-10份,白砂糖8-12份,蜂蜜2-4份,黑米粉5份,经混合均匀,通过模具隔水蒸煮即可。本发明是将茉莉花的应用范围扩大到固体食品制作中,增加糕点种类,并赋予糕点独特的医用价值,丰富食品的营养性、功能性和多样性。
2、中国专利<申请号>201510625541. 8<发明名称>一种桂花绿豆糕的生产方法<申请人>启东市长江箱包厂<地址>江苏省南通市启东市和合镇兴和路8号<发明人>>吴玉琴<摘要>本发明涉及一种桂花绿豆糕的生产方法,其特征在于,所述方法包括以下步骤:1)将绿豆粉、糯米粉混合搅拌后上锅蒸熟;2)蒸熟后的绿豆粉和糯米粉加糖粉混合,过筛;3)将熟油加入过筛好的面里,用搅拌机均匀,不要有小疙瘩;4)加入糖桂花和桂花汁,边加边搅拌,直至完全拌匀;5)拌好的绿豆粉入模,用机器压实后,出模;6)将成型的桂花绿豆糕,加入保鲜剂或脱氧剂,通过灭菌封口,再装入包装盒内,附上标签,盖上生产日期后,统计交成品仓库检点入库,上市销售。
3、中国专利<申请号> 200910141882. 2 <发明名称>一种绿豆糕及其制备方法<申请人>杨家云<地址>四川省会东县大崇乡商贸街36号<发明人>杨家云<摘要>本发明提供了一种绿豆糕,它是以苦荞面粉、绿豆粉、葡萄糖、植物油为主要原料制备而成的,本发明还提供了该绿豆糕的制备方法,通过本发明原料使用和制备方法,使本发明绿豆糕口感好、清香、保质期长,具有保健作用,为消费者提供了新的选择。
上述公开的技术文献与本技术方案没有相似的,也没有那个公开文献进行过公开;所用的制备工艺方法制得的绿豆糕产品色泽和口感都没有达到预期的效果,而且也比较干燥,吃起来容易粘嘴,也容易造成未咬部分掉落,造成浪费;保鲜效果欠佳。
为了克服上述的缺陷,需要在技术上进行技术创新,才能有效解决现有技术中存在的缺陷。
发明内容
本发明的目的是针对现有技术的缺陷,提供一种加入茉莉花改变食品特性,同时辅加于海藻糖、山梨酸钾和脱氢乙酸钠,使得产品具有独特的风味,并能长时间保持风味,使得产品具有口感纯真、松、香、软等特性,而加上浓郁的茉莉花香,能够激起较大食欲,入口有余香,保鲜期长,贮存期长的茉莉花绿豆糕及其生产方法。
为了实现上述本发明目的,采用的具体技术方案为:
一种茉莉花绿豆糕,其有效成分及其各原料重量份数如下:
绿豆30~50份 白砂糖10~20份 植物油5~8份
海藻糖8~12份 食用盐2~5份 山梨酸钾3~5份
脱氢乙酸钠3~6份 茉莉花香油3~7份 新鲜茉莉花瓣25~40份
纯净水5~12份。
以上所述的生产方法包括以下步骤:
(1)取绿豆进行筛选,去除杂质和腐烂的绿豆,将筛选出来的绿豆放入锅内煮5~6分钟,取出,置于盆中用清水浸泡8~12小时;再将浸泡后的绿豆进行脱皮,制得脱皮绿豆,备用;
(2)将上述的脱皮绿豆放于蒸锅内,并加入适量纯净水进行蒸煮4~6小时;
(3)蒸煮后,将绿豆和成泥状,再加入白砂糖、海藻糖、食用盐、山梨酸钾、脱氢乙酸钠和茉莉花香油,搅拌均匀,再添加植物油和纯净水,并进行不断的搅拌,制成面料,再将面料置于冰箱内静置6~8小时;
(4)将上述经置于冰箱内静置后的面料放入夹芯成型机上,先铺设底层面料,其次均匀撒上新鲜茉莉花瓣,再铺上面料,经夹芯成型机压紧融合、出料,得成品,即得茉莉花绿豆糕成品。
以上所述新鲜茉莉花瓣由茉莉花加工制得,所述加工工艺为:
(1)采花,选取下午16时~18时进行采花,选取花蕾大、产量高、质量好的茉莉鲜花蕾进行采摘;采收后,装运时不要紧压,用通气的箩筐装花,切忌用塑料袋或桶装;
(2)摊凉,将采摘回来的茉莉鲜花蕾放置在恒温地下室中,恒温地下室温度控制在22℃~25℃,相对湿度为70%~80%;放于货架上进行摊匀,避免堆叠;
(3)取花,将恒温地下室中的茉莉花根据需求量取出,放在温度控制在30℃~38℃的恒温车间中,并控制车间内的通风量和氧气量,茉莉花开放率达70%~80%立即取花筛选;
(4)筛花取花瓣,通过机械振动对上述已开花的茉莉花进行筛选,筛选出花瓣大、好的茉莉花,并对筛选出来的茉莉花进行采集花瓣,将采集的花瓣均匀摊放于事先准备好的平面板上;即得新鲜茉莉花瓣。
以上所述的植物油为精炼植物油,所述精炼植物油为精炼麻油、精炼花生油、精炼大豆油、精炼菜油、精炼菜籽油或精炼橄榄油中任一种。
以上所述茉莉花香油为茉莉花经水蒸气蒸馏得到的茉莉花油。
以上所述脱氢乙酸钠为食品级添加剂。
以上所述山梨酸钾为食品级添加剂。
绿豆,拉丁学名:Vigna radiata (Linn.) Wilczek,最常见的谷物类当中的一种,是在炎热的夏天,我们会吃到可口又消暑的绿豆汤。绿豆是我国人民的传统豆类食物。富含有多种维生素、钙、磷、铁等矿物质【性味】味甘,性寒,无毒【功能主治】煮食,消肿下气,压热解毒。生研绞汁服,治丹毒烦热风疹,药石发动,热气 奔豚(《开宝》)。治寒热热中,止泄痢卒,利小便胀满(思邈)。浓肠胃。作枕,明目,治 头风头痛。除吐逆(《日华》)。补益元气,和调五脏,安精神,行十二经脉,去浮风,润皮 肤,宜常食之。煮汁,止消渴(孟诜)。解一切药草、牛马、金石诸毒(宁原)。治痘毒,利 肿。
植物油是由不饱和脂肪酸和甘油化合而成的化合物,广泛分布于自然界中,是从植物的果实、种子、胚芽中得到的油脂。如花生油、豆油、亚麻油、蓖麻油、菜子油等。植物油的主要成分是直链高级脂肪酸和甘油生成的酯,脂肪酸除软脂酸、硬脂酸和油酸外,还含有多种不饱和酸,如芥酸、桐油酸、蓖麻油酸等。食用植物油主要含有维生素E、K、钙、铁、磷、钾等矿物质、脂肪酸等。植物油中的脂肪酸能使皮肤滋润有光泽。人类的膳食中需要保证油脂的含量。如果人体长时期摄入油脂不足,体内长期缺乏脂肪,即会营养不良、体力不佳、体重减轻,甚至丧失劳动能力。食用植物油脂是人类的重要副食品,主要用于烹饪、糕点、罐头食品等,还可以加工成菜油、人造奶油、烘烤油等供人们食用。
海藻糖又称漏芦糖、蕈糖等。是一种安全、可靠的天然糖类。海藻糖是由两个葡萄糖分子以1,1-糖苷键构成的非还原性糖,有3种异构体即海藻糖(α,α)、异海藻糖(β,β)和新海藻糖(α,β),并对多种生物活性物质具有非特异性保护作用。海藻糖在自然界中许多可食用动植物及微生物体内都广泛存在,如人们日常生活中食用的蘑菇类、海藻类、豆类、虾、面包、啤酒及酵母发酵食品中都有含量较高的海藻糖。
海藻糖具有的特性为:1、海藻糖的甜度是蔗糖的45%,其温和爽口的甜质、恰到好处的甜度是蔗糖所不能比拟。海藻糖与食品材料调和后,其淡爽的低甜度可突出食品材料的原有风味。2、海藻糖是非还原性糖,在与氨基酸、蛋白质共存时,即使加热也不会产生褐变(美拉德反应,Maillard Reaction),非常适用于需加热处理或高温保存的食品、饮料等。3、由于海藻糖具有优异的防止淀粉老化作用,应用于含有丰富淀粉的米、面食品中可收到良好的效果,并且这种效果在低湿或冷冻条件下表现得更为突出。4、海藻糖是天然双糖中最稳定的糖,即使在100℃、pH3.0条件下加热30分钟也不会着色、分解。5、海藻糖可很好地防止蛋白质在冷冻、高温或干燥时变性。在含蛋白质的各种食品中加入海藻糖,能非常有效地保护蛋白质分子的天然结构,使食品的风味和质地保持不变。6、有些食品本身并不吸湿,但一加入糖类物质如蔗糖,吸湿性便大幅度增加,影响了食品本身的风味和贮藏期。而即使相对湿度达到95%,海藻糖仍然不会吸湿。7、海藻糖对食物的甜味、香味有协同增强作用,能改善其它合成甜味剂如阿斯巴甜的甜味质量,它又能缓和、部分掩盖其他不良味道,减少涩味和苦味,对一部分的酸味起缓和作用。8、海藻糖与蔗糖、麦芽糖一样,是容易被小肠吸收成为能源的营养性物质(每克海藻糖热量为4千卡),但海藻糖具有更平稳的血糖水平,这种独有的特性,使得海藻糖非常适合用于配方制造的饮料,以提供能量、减轻疲劳与压力。
山梨酸钾,外文名称:Potassium sorbate,无色至白色鳞片状结晶或结晶性粉末,无臭或稍有臭味。在空气中不稳定。能被氧化着色。分子量150.22。有吸湿性。易溶于水、乙醇。主要用作食品防腐剂属于酸性防腐剂配合有机酸使用防腐反应效果提高。以碳酸钾或氢氧化钾和山梨酸为原料制得。山梨酸钾能有效地抑制霉菌,酵母菌和好氧性细菌的活性,从而达到有效地延长食品的保存时间,并保持原有食品的风味。我们在选购包装(或罐装)食品时,配料一项中常常看到“山梨酸”或“山梨酸钾”的字样,其实他们是常用的食品添加剂。
脱氢乙酸钠,外文名称:Sodium dehydroacetate,也叫脱氢醋酸钠一水化物,化学名称为3-(1-羟基亚乙基)-6-甲基-1,2-吡喃-2,4(3H)-二酮钠(sodium 3-acetyl-6-methyl-2-oxo-2H-pyran-4-olate; 2H-pyran-2,4(3H)-dione)。分子式为 C8H7NaO4;为一代新的食品防腐保鲜剂,对霉菌、酵母菌、细菌具有很好的抑制作用,广泛应用与饮料、食品、饲料的加工业,可延长存放期,避免霉变损失。其作用机理是有效渗透到细胞体内,抑制微生物的呼吸作用,从而达到防腐防霉保鲜保湿等作用。
茉莉花,英文名称:Jasmine ,为木樨科素馨属(Jasminum)常绿灌木或藤本植物的统称,原产于印度、巴基斯坦,中国早已引种,并广泛地种植。茉莉喜温暖湿润和阳光充足环境,其叶色翠绿,花色洁白,香气浓郁,是最常见的芳香性盆栽花木。在素馨属中,最著名的一种是双瓣茉莉(Jasminum sambac),也就是人们平常俗称的茉莉花。茉莉有着良好的保健和美容功效,可以用来饮食。茉莉花成分有苯甲醇或其脂类、茉莉花素、芳樟醇、安息香酸芳樟醇酯等,还含有吼哚,素馨内酯等物质。【功能主治】理气和中,开郁辟秽。主治下痢腹痛,目赤肿痛,疮疡肿毒等病症。
本发明相对于现有技术具有突出的实质性特点和显著的进步:
1、本发明采用茉莉花、茉莉花香油、山梨酸钾、脱氢乙酸钠和海藻糖,充分利用各原料的特性,再采用本发明的生产方法,使得产品具有独特的风味,并能长时间保持特有的风味,也就使得生产出的茉莉花绿豆糕产品具有口感纯真、松、香、软,加上浓郁的茉莉花香,能够激起较大食欲,入口有余香,保鲜期长,贮存期长。
2、本发明添加海藻糖,海藻糖具有甜味久而不衰、非还原性糖、耐热耐酸、结晶性好、难吸湿性、抑制脂肪腐烂、矫味矫香、细胞组织安定化和保持鲜度效果等特点,使得生产出来的产品口感保持久,香味纯正,保鲜期长,即使拆开包装后,与外部空气接触,也不会出现吸湿现象,能够防止产品吸湿软化或变质,能较长保持产品的原味。
3、本发明还采取山梨酸钾、脱氢乙酸钠作为优质的食品添加剂,均具有无毒无味,人体摄入不会造成任何的损害或影响,却能够对食品有良好的保质作用,能较长时间保持产品的原始风味,还能抑制产品发生霉变,使得产品安全健康。
4、本发明加入茉莉花和茉莉花香油,应用茉莉花的特性增加食品的风味,也能提高产品的香,这种香气浓郁怡人,使人一闻到,就会使人迫不及待的想尝尝味道,还能入口有余香,让人回味,这就大大提高产品的味和香;同时茉莉花还具有理气和中,开郁辟秽的特性。
5、本发明添加食用植物油,植物油中含有丰富的维生素和各种微量元素,能补充人体对这些物质的需求,同时又能给产品增添光泽,表面更加美观,口感更加细腻、爽口。
具体实施方式
现结合本发明的实施例对本发明进一步详细说明。
实施例1:
一种茉莉花绿豆糕,其有效成分及其各原料重量份数如下:
绿豆30份、白砂糖10份、植物油5份、海藻糖8份、食用盐2份、山梨酸钾3份、脱氢乙酸钠3份、茉莉花香油3份、新鲜茉莉花瓣25份、纯净水5份。
所采取的生产方法包括以下步骤:
(1)取绿豆进行筛选,去除杂质和腐烂的绿豆,将筛选出来的绿豆放入锅内煮5~6分钟,取出,置于盆中用清水浸泡8小时;再将浸泡后的绿豆进行脱皮,制得脱皮绿豆,备用;
(2)将上述的脱皮绿豆放于蒸锅内,并加入适量纯净水进行蒸煮4小时;
(3)蒸煮后,将绿豆和成泥状,再加入白砂糖、海藻糖、食用盐、山梨酸钾、脱氢乙酸钠和茉莉花香油,搅拌均匀,再添加植物油和纯净水,并进行不断的搅拌,制成面料,再将面料置于冰箱内静置6小时;
(4)将上述经置于冰箱内静置后的面料放入夹芯成型机上,先铺设底层面料,其次均匀撒上新鲜茉莉花瓣,再铺上面料,经夹芯成型机压紧融合、出料,得成品,即得茉莉花绿豆糕成品。
实施例2:
一种茉莉花绿豆糕,其有效成分及其各原料重量份数如下:
绿豆35份、白砂糖13份、植物油6份、海藻糖9份、食用盐3份、山梨酸钾4份
脱氢乙酸钠4份、茉莉花香油5份、新鲜茉莉花瓣32份、纯净水8份。
所采取的生产方法包括以下步骤:
(1)取绿豆进行筛选,去除杂质和腐烂的绿豆,将筛选出来的绿豆放入锅内煮5~6分钟,取出,置于盆中用清水浸泡10小时;再将浸泡后的绿豆进行脱皮,制得脱皮绿豆,备用;
(2)将上述的脱皮绿豆放于蒸锅内,并加入适量纯净水进行蒸煮5小时;
(3)蒸煮后,将绿豆和成泥状,再加入白砂糖、海藻糖、食用盐、山梨酸钾、脱氢乙酸钠和茉莉花香油,搅拌均匀,再添加植物油和纯净水,并进行不断的搅拌,制成面料,再将面料置于冰箱内静置7小时;
(4)将上述经置于冰箱内静置后的面料放入夹芯成型机上,先铺设底层面料,其次均匀撒上新鲜茉莉花瓣,再铺上面料,经夹芯成型机压紧融合、出料,得成品,即得茉莉花绿豆糕成品。
实施例3:
一种茉莉花绿豆糕,其有效成分及其各原料重量份数如下:
绿豆40份、白砂糖15份、植物油7份、海藻糖11份、食用盐4份、山梨酸钾5份、脱氢乙酸钠5份、茉莉花香油6份、新鲜茉莉花瓣33份、纯净水9份。
所采取的生产方法包括以下步骤:
(1)取绿豆进行筛选,去除杂质和腐烂的绿豆,将筛选出来的绿豆放入锅内煮5~6分钟,取出,置于盆中用清水浸泡11小时;再将浸泡后的绿豆进行脱皮,制得脱皮绿豆,备用;
(2)将上述的脱皮绿豆放于蒸锅内,并加入适量纯净水进行蒸煮5小时;
(3)蒸煮后,将绿豆和成泥状,再加入白砂糖、海藻糖、食用盐、山梨酸钾、脱氢乙酸钠和茉莉花香油,搅拌均匀,再添加植物油和纯净水,并进行不断的搅拌,制成面料,再将面料置于冰箱内静置6小时;
(4)将上述经置于冰箱内静置后的面料放入夹芯成型机上,先铺设底层面料,其次均匀撒上新鲜茉莉花瓣,再铺上面料,经夹芯成型机压紧融合、出料,得成品,即得茉莉花绿豆糕成品。
实施例4:
一种茉莉花绿豆糕,其有效成分及其各原料重量份数如下:
绿豆50份、白砂糖20份、植物油8份、海藻糖12份、食用盐5份、山梨酸钾5份、脱氢乙酸钠6份、茉莉花香油7份、新鲜茉莉花瓣40份、纯净水12份。
所采取的生产方法包括以下步骤:
(1)取绿豆进行筛选,去除杂质和腐烂的绿豆,将筛选出来的绿豆放入锅内煮5~6分钟,取出,置于盆中用清水浸泡12小时;再将浸泡后的绿豆进行脱皮,制得脱皮绿豆,备用;
(2)将上述的脱皮绿豆放于蒸锅内,并加入适量纯净水进行蒸煮6小时;
(3)蒸煮后,将绿豆和成泥状,再加入白砂糖、海藻糖、食用盐、山梨酸钾、脱氢乙酸钠和茉莉花香油,搅拌均匀,再添加植物油和纯净水,并进行不断的搅拌,制成面料,再将面料置于冰箱内静置8小时;
(4)将上述经置于冰箱内静置后的面料放入夹芯成型机上,先铺设底层面料,其次均匀撒上新鲜茉莉花瓣,再铺上面料,经夹芯成型机压紧融合、出料,得成品,即得茉莉花绿豆糕成品。
经检测本发明的茉莉花绿豆糕产品的营养成分如下表所示:
项目名称 | 每100g对应含量 | NRV% |
能量 | 1492千焦(KJ) | 18% |
蛋白质 | 7.7g | 13% |
脂肪 | 10.5g | 18% |
碳水化合物 | 57.2g | 19% |
钠 | 52mg | 3% |
Claims (5)
1.一种茉莉花绿豆糕,其特征在于,是由以下重量份数的原料制成的:
绿豆30~50份 白砂糖10~20份 植物油5~8份
海藻糖8~12份 食用盐2~5份 山梨酸钾3~5份
脱氢乙酸钠3~6份 茉莉花香油0.2~0.5份 新鲜茉莉花瓣5~10份
纯净水5~12份。
2.根据权利要求1所述的茉莉花绿豆糕,其特征在于:所述的生产方法包括以下步骤:
(1)取绿豆进行筛选,去除杂质和腐烂的绿豆,将筛选出来的绿豆放入锅内煮5~6分钟,取出,置于盆中用清水浸泡8~12小时;再将浸泡后的绿豆进行脱皮,制得脱皮绿豆,备用;
(2)将上述的脱皮绿豆放于蒸锅内,并加入适量纯净水进行蒸煮4~6小时;
(3)蒸煮后,将绿豆和成泥状,再加入白砂糖、海藻糖、食用盐、山梨酸钾、脱氢乙酸钠和茉莉花香油,搅拌均匀,再添加植物油和纯净水,并进行不断的搅拌,制成面料,再将面料置于冰箱内静置6~8小时;
(4)将上述经置于冰箱内静置后的面料放入夹芯成型机上,先铺设底层面料,其次均匀撒上新鲜茉莉花瓣,再铺上面料,经夹芯成型机压紧融合、出料,得成品,即得茉莉花绿豆糕成品。
3.根据权利要求1所述的茉莉花绿豆糕,其特征在于:所述新鲜茉莉花瓣由茉莉花加工制得,所述加工工艺为:
(1)采花,选取下午16时~18时进行采花,选取花蕾大、产量高、质量好的茉莉鲜花蕾进行采摘;采收后,装运时不要紧压,用通气的箩筐装花,切忌用塑料袋或桶装;
(2)摊凉,将采摘回来的茉莉鲜花蕾放置在恒温地下室中,恒温地下室温度控制在22℃~25℃,相对湿度为70%~80%;放于货架上进行摊匀,避免堆叠,
(3)取花,将恒温地下室中的茉莉花根据需求量取出,放在温度控制在30℃~38℃的恒温车间中,并控制车间内的通风量和氧气量,茉莉花开放率达70%~80%立即取花筛选;
(4)筛花取花瓣,通过机械振动对上述已开花的茉莉花进行筛选,筛选出花瓣大、好的茉莉花,并对筛选出来的茉莉花进行采集花瓣,将采集的花瓣均匀摊放于事先准备好的平面板上;即得新鲜茉莉花瓣。
4.根据权利要求1所述的茉莉花绿豆糕,其特征在于:所述的植物油为精炼植物油,所述精炼植物油为精炼麻油、精炼花生油、精炼大豆油、精炼菜油、精炼菜籽油或精炼橄榄油中任一种。
5.根据权利要求1所述的茉莉花绿豆糕,其特征在于:所述茉莉花香油为茉莉花经水蒸气蒸馏得到的茉莉花油。
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CN111938084A (zh) * | 2019-05-14 | 2020-11-17 | 上海龙华素斋禅悦食品有限公司 | 红豆馅绿豆糕及其制备方法 |
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CN111938084A (zh) * | 2019-05-14 | 2020-11-17 | 上海龙华素斋禅悦食品有限公司 | 红豆馅绿豆糕及其制备方法 |
CN113693199A (zh) * | 2021-07-31 | 2021-11-26 | 武汉市玫隆皇冠食品有限公司 | 一种海藻糖绿豆糕及其制备方法 |
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