CN107019154A - 一种西红花糯米糕及其制备方法 - Google Patents
一种西红花糯米糕及其制备方法 Download PDFInfo
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- CN107019154A CN107019154A CN201610063649.7A CN201610063649A CN107019154A CN 107019154 A CN107019154 A CN 107019154A CN 201610063649 A CN201610063649 A CN 201610063649A CN 107019154 A CN107019154 A CN 107019154A
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- west safflower
- glutinous rice
- rice cakes
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- crocin
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Cereal-Derived Products (AREA)
Abstract
本发明公开了一种西红花糯米糕,该糯米糕以米和西红花为原料,加入甜味剂和干果等辅料制备而成。本发明还公开了西红花糯米糕的制备方法,即采用水浸提西红花得到西红花溶液,或采用西红花提取物配制成的西红花溶液浸泡糯米与粳米或/和籼米,粉碎,加入适量甜味剂和干果,混匀后蒸制成金黄色的西红花糯米糕。西红花为传统糯米糕赋予了其特有的色香味,进一步提升了糯米糕的品质。
Description
技术领域
本发明属于食品领域,具体涉及一种西红花糯米糕及其制备方法。
背景技术
糯米糕是一种以糯米和粳米为主要原料,加上适量甜味剂和干果制备而成的糕点,糯米糕在很多地方也常常称作年糕,逢年过节时农家通常自己蒸制后享用或招待客人。
西红花(Croci Stigma)又称番红花,因最早从西藏传入内地,故又称藏红花。西红花的英文名:Saffron,日文名:サフラン,为鸢尾科植物番红花Crocus sativus L.雌蕊的花柱和柱头,其原生地在地中海沿岸至喜玛拉雅山麓。据《本草纲目》记载,西红花能“活血、主心气忧郁,又治惊悸”。因此,中医用于治疗心血管疾病。目前,西红花的主产地在伊朗,希腊、法国、印度和西班牙等国也有生产,我国于1980年引种成功,目前在上海和江浙地区有少量栽培。由于其产量极低,采收耗时费力,在我国被列为珍稀名贵中药材,为国家中医药管理局重点支持发展的中药材品种。西红花富含西红花苷,西红花及其提取物中富含西红花总苷、西红花苷-1、西红花苷-2、西红花苷-3、西红花苷-4。西红花苷除了从西红花中提取得到外,还可以从栀子的果实中提取得到,从栀子果实中提取的栀子西红花总苷主要含西红花苷-1和西红花苷-2。西红花以其卓越的色香味特性而具有三个世界之最:世界上最昂贵的药用植物、最上好的染料和最高档的香料,西红花在西班牙等欧洲国家又被称为“红色金子”、“植物黄金”或“软黄金”,常用于海鲜饭、奶酪、面包和冰糖等食品中,但是至今未有西红花用于制作糯米糕的报道。
发明内容
本发明的目的在于为大众提供一种色香味俱佳的西红花糯米糕及其制备方法。
本发明利用西红花有效成分溶于水的特性,用水浸提西红花,得到西红花溶液;或直接用西红花提取物、西红花总苷、西红花苷-1、西红花苷-2、西红花苷-3、西红花苷-4溶解于水中制成西红花溶液,然后用西红花溶液浸泡糯米和粳米或/和籼米,再粉碎制成金黄色的西红花米粉,与甜味剂和干果等辅料混合均匀,上蒸笼蒸煮成西红花糯米糕。西红花为传统糯米糕赋予了其特有的色香味,进一步提升了糯米糕的品质。本发明的制备过程如下:
1)取适量西红花,加入西红花重量10-2000倍量清水,浸泡10分钟-48小时,得西红花浸出液;
2)取米,淘洗干净,加西红花溶液浸泡,用饮用水补足水分至米浸润至透心,沥干水分,粉碎成细粉;
3)加入辅料,混合均匀;
4)上蒸笼蒸制至熟透;
5)从蒸笼中倒出糯米糕,冷却;
6)切制成小块;
7)包装,贴签,即得西红花糯米糕成品。
西红花糯米糕中米:西红花:辅料的重量比例为1∶0.00001-0.01∶0.05-0.5,优选1∶0.0001-0.001∶0.1-0.3。
制作西红花糯米糕的米为纯糯米;或以糯米为主加入小于等于糯米重量的粳米或/和籼米,优选糯米与粳米或/和籼米的重量之比为1∶0.2-0.5。
用于制备西红花糯米糕的辅料甜味剂包括白砂糖、绵白糖、赤砂糖、黄砂糖、冰糖、葡萄糖、果糖、木糖醇、山梨糖醇、麦芽糖醇、甘露糖醇、异麦芽糖醇、淀粉糖、果葡糖浆、甜叶菊苷、罗汉果总苷、甘草甜素、阿斯巴甜、阿力甜、安赛蜜、三氯蔗糖中的一种或几种。
用于制备西红花糯米糕的辅料干果包括核桃仁、山核桃仁、碧根果仁、葵花子仁、吊瓜子仁、南瓜子仁、西瓜子仁、腰果仁、花生仁、杏仁、扁桃仁、榛子仁、榧子仁、松仁、巴旦杏仁、澳洲坚果仁、板栗、开心果、白果、莲子、红枣、黑枣、芝麻、蜜枣、葡萄干中的一种或几种。
按本发明配方和工艺制备的西红花糯米糕具有西红花独特的色香味,色泽金黄、口感糯软香醇,色香味均优于传统的糯米糕,深受人们欢迎。
具体实施方式
下面结合具体实施例,进一步阐述本发明。这些实施例应理解为仅用于说明本发明而不用于限制本发明的保护范围。在阅读了本发明记载的内容之后,本领域技术人员可以对本发明作各种改动或修改,这些等效变化和修饰同样落入本发明权利要求所限定的范围。
实施例1
取1.05g西红花,加105mL清水浸提12小时,得西红花浸出液。取糯米10.5kg,淘洗干净,加西红花浸出液浸泡,补加适量清水浸泡至透心,沥干水分,粉碎成细粉。加入白砂糖1.2kg、核桃肉0.5kg、去核红枣0.2kg、葵花籽仁0.1kg、松仁0.1kg,混合均匀,上蒸笼蒸熟,倒出,冷却,切制成小块,包装,贴签,即得西红花糯米糕成品。
实施例2
取0.2g西红花,加400mL清水浸提10分钟,得西红花浸出液。取糯米10kg和粳米10kg,合并,淘洗干净,加西红花浸出液浸泡,补足饮用水浸泡至透心,沥干水分,粉碎成细粉。加入罗汉果总苷5克,绵白糖995克,混合均匀,上蒸笼蒸熟,倒出,冷却,切制成小块,包装,贴签,即得西红花糯米糕成品。
实施例3
取120g西红花鲜花,加1200mL清水浸提48小时,得西红花浸出液。取糯米10kg和粳米1kg、籼米1kg,合并,淘洗干净,加西红花浸出液浸泡,补足饮用水浸泡至透心,沥干水分,粉碎成细粉。加入冰糖粉1.0kg、蔗糖1.0kg、核桃肉1.5kg、松仁0.2kg、腰果仁0.5kg、红枣0.5kg、花生仁0.5kg、葡萄干0.5kg、吊瓜子仁0.3kg,混合均匀,上蒸笼蒸熟,倒出,冷却,切制成小块,包装,贴签,即得西红花糯米糕成品。
实施例4
取1.0g西红花提取物,加1000mL清水溶解,得西红花溶液。取糯米10kg和粳米3kg,合并,淘洗干净,加西红花溶液,补足饮用水浸泡至透心,沥干水分,粉碎成细粉。加入蔗糖2.0kg、核桃肉0.5kg、松仁0.2kg、红枣0.5kg、花生仁0.3kg,混合均匀,上蒸笼蒸熟,倒出,冷却,切制成小块,包装,贴签,即得西红花糯米糕成品。
实施例5
取1.0g西红花总苷,加1000mL清水溶解,得西红花溶液。取糯米10kg和粳米3kg,合并,淘洗干净,加西红花溶液,补足饮用水浸泡至透心,沥干水分,粉碎成细粉。加入蔗糖2.0kg、核桃肉0.5kg、松仁0.2kg、红枣0.5kg、花生仁0.3kg,混合均匀,上蒸笼蒸熟,倒出,冷却,切制成小块,包装,贴签,即得西红花糯米糕成品。
实施例6
取1.0g栀子西红花总苷,加1000mL清水溶解,得西红花溶液。取糯米10kg和粳米3kg,合并,淘洗干净,加西红花溶液,补足饮用水浸泡至透心,沥干水分,粉碎成细粉。加入蔗糖2.0kg、核桃肉0.5kg、松仁0.2kg、红枣0.5kg、花生仁0.3kg,混合均匀,上蒸笼蒸熟,倒出,冷却,切制成小块,包装,贴签,即得西红花糯米糕成品。
Claims (10)
1.一种西红花糯米糕及其制备方法,其特征在于该糯米糕以米和西红花为原料加入适量辅料制备而成。
2.权利要求1所述的西红花糯米糕及其制备方法,其特征在于米∶西红花∶辅料的重量之比为1∶0.00001-0.01∶0.05-0.5。
3.权利要求1所述的西红花糯米糕及其制备方法,其特征在于米∶西红花∶辅料的重量之比为1∶0.0001-0.001∶0.1-0.3。
4.权利要求1所述的西红花糯米糕及其制备方法,其特征在于所述的米为纯糯米,或以糯米为主加入小于等于糯米重量的粳米或/和籼米。
5.权利要求1所述的西红花糯米糕及其制备方法,其特征在于所述的西红花为西红花鲜花、西红花干花、西红花提取物、西红花总苷、栀子西红花总苷、西红花苷-1、西红花苷-2、西红花苷-3、西红花苷-4中的一种或几种。
6.权利要求1所述的西红花糯米糕及其制备方法,其特征在于所述的辅料包括甜味剂和干果。
7.权利要求1、4所述的西红花糯米糕及其制备方法,其特征在于糯米与粳米或/和籼米的重量之比为1∶0.2-0.5。
8.权利要求1所述的一种西红花糯米糕及其制备方法,其特征在于包括以下制备步骤:
1)取适量西红花,加西红花重量10-2000倍饮用水浸泡10分钟-48小时,得西红花溶液;或取西红花提取物、西红花总苷、栀子西红花总苷、西红花苷-1、西红花苷-2、西红花苷-3或西红花苷-4溶解于适量水中,得西红花溶液。
2)取米,淘洗干净,加西红花溶液浸泡,用饮用水补足水分至米浸润至透心,沥干水分,粉碎成细粉;
3)加入适量辅料,混合均匀;
4)上蒸笼蒸制至熟透;
5)从蒸笼中倒出糯米糕,冷却;
6)切制成小块;
7)包装,贴签,即得西红花糯米糕成品。
9.权利要求1-4所述的西红花糯米糕及其制备方法,其特征在于用于制备西红花糯米糕的辅料甜味剂包括白砂糖、绵白糖、赤砂糖、黄砂糖、冰糖、葡萄糖、果糖、木糖醇、山梨糖醇、麦芽糖醇、甘露糖醇、异麦芽糖醇、淀粉糖、果葡糖浆、甜叶菊苷、罗汉果总苷、甘草甜素、阿斯巴甜、阿力甜、安赛蜜、三氯蔗糖中的一种或几种。
10.权利要求1-4所述的西红花糯米糕及其制备方法,其特征在于用于制备西红花糯米糕的辅料干果包括核桃仁、山核桃仁、碧根果仁、葵花子仁、吊瓜子仁、南瓜子仁、西瓜子仁、腰果仁、花生仁、杏仁、扁桃仁、榛子仁、榧子仁、松仁、巴旦杏仁、澳洲坚果仁、板栗仁、开心果仁、白果仁、莲子、红枣、黑枣、蜜枣、芝麻、赤豆、葡萄干中的一种或几种。
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