CN106962580A - 一种酸角糕的制作方法 - Google Patents
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Classifications
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- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种酸角糕的制作方法,包括以下步骤:(1)原料处理:将酸角去皮,放在冷水中浸泡,时间为24‑26小时,把泡好的酸角连同水一起放入搅拌机搅拌,将果肉和果核分离;(2)制取酸角汁:用纱布将搅拌好的酸角汁液和酸角果渣分离开来,得到过滤后的酸角汁;(3)熔糖:将酸角汁放入锅中煮沸后,调小火,将白糖和高麦芽糖浆3~4次加入熬煮,每次相隔30分钟,糖液浓度达30%‑40%;(4)制糕:加入天然食用琼脂,不断搅拌,使其与酸角汁融合,看到气泡均匀冒出时,停止加热并将熬好的酸角汁倒入抹有橄榄油的容器内,冷却,即可得到酸角糕。该方法制作酸角糕,携带方便,可直接食用,不含添加剂,保留了原果原有的风味和营养价值。
Description
技术领域
本发明涉及食品领域,具体的说,是涉及到一种酸角糕的制作方法。
背景技术
酸角是云南特产,酸角果肉中含有丰富的还原糖、有机酸、果酸、矿物质(以钙、钾和磷为主,较少为镁和锌)、维生素和89种芳香物质及多种色素,此外,还含有蛋白质、脂肪等。种子占果实的30%,含有蛋白质、脂肪、粗纤维、碳水化合物、灰分、单宁等物质。但酸角储存携带均不方便,且不可直接食用。
发明内容
针对现有技术的不足,本发明的目的是提供一种酸角糕的制作方法,该方法制作酸角糕,携带方便,可直接食用,不含防腐剂、香精、甜味素及色素等添加剂,保留了原果原有的风味而又不破坏原果的营养价值。酸甜味道符合大众口味,能促进肠胃消化,去除口气,可也清暑热,化积滞,治暑热食欲不振,妊娠呕吐,小儿疳积,治酒化为痰,解酒护肝,补钙。
为实现上述目的,本发明是通过以下技术方案实现的:一种酸角糕的制作方法,包括以下步骤:(1)原料处理:将酸角去皮,放在冷水中浸泡,时间为24-26小时,把泡好的酸角连同水一起放入搅拌机搅拌,将果肉和果核分离;(2)制取酸角汁:用纱布将搅拌好的酸角汁液和酸角果渣分离开来,得到过滤后的酸角汁;(3)熔糖:将酸角汁放入锅中煮沸后,调小火,将白糖和高麦芽糖浆3~4次加入熬煮,每次相隔30分钟,糖液浓度达30%-40%;(4)制糕:加入天然食用琼脂,不断搅拌,使其与酸角汁融合,看到气泡均匀冒出时,停止加热并将熬好的酸角汁倒入抹有橄榄油的的容器内,冷却,即可得到酸角糕。
进一步说明,所述酸角与冷水的重量份比例为(1:3)-(1:4)。
进一步说明,所述白砂糖与高麦芽糖浆的重量份比例为2:1。
进一步说明,所述琼脂与水的重量份比例为1:12。
现有技术相比,本发明具有如下有益效果:本发明以酸角、水、白砂糖、高麦芽糖浆为原料,无其他化学添加剂,操作工序简单,携带方便,可直接食用,不含防腐剂、香精、甜味素及色素等添加剂,保留了原果原有的风味而又不破坏原果的营养价值。酸甜味道符合大众口味,能促进肠胃消化,去除口气,可也清暑热,化积滞,治暑热食欲不振,妊娠呕吐,小儿疳积,治酒化为痰,解酒护肝,补钙,有益人体健康,老少皆宜。
具体实施方式
以下结合具体实施方式对本发明作进一步详细描述,但不限制本发明的保护范围和应用范围:
实施例1
一种酸角糕的制作方法,包括以下步骤:(1)原料处理:将酸角去皮,放在冷水中浸泡,所述酸角与冷水的重量份比例为1:3,时间为24小时,把泡好的酸角连同水一起放入搅拌机搅拌,将果肉和果核分离;(2)制取酸角汁:用纱布将搅拌好的酸角汁液和酸角果渣分离开来,得到过滤后的酸角汁;(3)熔糖:将酸角汁放入锅中煮沸后,调小火,将白糖和高麦芽糖浆3次加入熬煮,每次相隔30分钟,糖液浓度达30%;白砂糖与高麦芽糖浆的重量份比例为2:1;(4)制糕:加入天然食用琼脂,不断搅拌,使其与酸角汁融合,所述琼脂与水的重量份比例为1:12,看到气泡均匀冒出时,停止加热并将熬好的酸角汁倒入抹有橄榄油的的容器内,冷却,即可得到酸角糕。
实施例2
一种酸角糕的制作方法,包括以下步骤:(1)原料处理:将酸角去皮,放在冷水中浸泡,所述酸角与冷水的重量份比例为1:4,时间为26小时,把泡好的酸角连同水一起放入搅拌机搅拌,将果肉和果核分离;(2)制取酸角汁:用纱布将搅拌好的酸角汁液和酸角果渣分离开来,得到过滤后的酸角汁;(3)熔糖:将酸角汁放入锅中煮沸后,调小火,将白糖和高麦芽糖浆4次加入熬煮,每次相隔30分钟,糖液浓度达40%;白砂糖与高麦芽糖浆的重量份比例为2:1;(4)制糕:加入天然食用琼脂,不断搅拌,使其与酸角汁融合,所述琼脂与水的重量份比例为1:12;看到气泡均匀冒出时,停止加热并将熬好的酸角汁倒入抹有橄榄油的的容器内,冷却,即可得到酸角糕。
实施例3
一种酸角糕的制作方法,包括以下步骤:(1)原料处理:将酸角去皮,放在冷水中浸泡,所述酸角与冷水的重量份比例为1:3.5,时间为25小时,把泡好的酸角连同水一起放入搅拌机搅拌,将果肉和果核分离;(2)制取酸角汁:用纱布将搅拌好的酸角汁液和酸角果渣分离开来,得到过滤后的酸角汁;(3)熔糖:将酸角汁放入锅中煮沸后,调小火,将白糖和高麦芽糖浆4次加入熬煮,每次相隔30分钟,糖液浓度达35%;白砂糖与高麦芽糖浆的重量份比例为2:1;(4)制糕:加入天然食用琼脂,不断搅拌,使其与酸角汁融合,所述琼脂与水的重量份比例为1:12;看到气泡均匀冒出时,停止加热并将熬好的酸角汁倒入抹有橄榄油的的容器内,冷却,即可得到酸角糕。
本发明以酸角、水、白砂糖、高麦芽糖浆为原料,用冷水浸泡似的酸角果肉软化,用搅拌机充分打碎果肉,便于取汁,用熔糖熬煮的方法将白砂糖和高麦芽糖浆融入酸角汁内,加入琼脂使得酸角汁凝结成糕,得到的酸角糕无其他化学添加剂,操作工序简单,携带方便,可直接食用,不含防腐剂、香精、甜味素及色素等添加剂,保留了原果原有的风味而又不破坏原果的营养价值。酸甜味道符合大众口味,能促进肠胃消化,去除口气,可也清暑热,化积滞,治暑热食欲不振,妊娠呕吐,小儿疳积,治酒化为痰,解酒护肝,补钙,有益人体健康,老少皆宜。
以上内容是结合具体的优选实施方式对本发明所作的进一步详细说明,不能认定本发明的具体实施只局限于这些说明。对于本发明所属技术领域的普通技术人员来说,在不脱离本发明构思的前提下做出若干等同替代或明显变型,而且性能或用途相同,都应当视为属于本发明由所提交的权利要求书确定的专利保护范围。
Claims (4)
1.一种酸角糕的制作方法,其特征在于,包括以下步骤:
(1)原料处理:将酸角去皮,放在冷水中浸泡,时间为24-26小时,把泡好的酸角连同水一起放入搅拌机搅拌,将果肉和果核分离;
(2)制取酸角汁:用纱布将搅拌好的酸角汁液和酸角果渣分离开来,得到过滤后的酸角汁;
(3)熔糖:将酸角汁放入锅中煮沸后,调小火,将白糖和高麦芽糖浆3~4次加入熬煮,每次相隔30分钟,糖液浓度达30%-40%;
(4)制糕:加入天然食用琼脂,不断搅拌,使其与酸角汁融合,看到气泡均匀冒出时,停止加热并将熬好的酸角汁倒入抹有橄榄油的的容器内,冷却,即可得到酸角糕。
2.根据权利要求 1 所述的酸角糕的制作方法,其特征在于:所述酸角与冷水的重量份比例为(1:3)-(1:4)。
3.根据权利要求 1 所述的酸角糕的制作方法,其特征在于:白砂糖与高麦芽糖浆的重量份比例为2:1。
4.根据权利要求 1 所述的酸角糕的制作方法,其特征在于:所述琼脂与水的重量份比例为1:12。
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