CN107041424A - 一种腐竹白果蛋花糖水及其制备方法 - Google Patents
一种腐竹白果蛋花糖水及其制备方法 Download PDFInfo
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 48
- 244000194101 Ginkgo biloba Species 0.000 title claims abstract description 45
- 239000006188 syrup Substances 0.000 title claims abstract description 25
- 235000020357 syrup Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 16
- 235000009165 saligot Nutrition 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- 235000009508 confectionery Nutrition 0.000 claims abstract description 15
- 241001083492 Trapa Species 0.000 claims description 15
- 238000005057 refrigeration Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 230000000630 rising effect Effects 0.000 claims description 3
- 230000035807 sensation Effects 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 206010006956 Calcium deficiency Diseases 0.000 abstract description 2
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 2
- 102000002322 Egg Proteins Human genes 0.000 abstract description 2
- 108010000912 Egg Proteins Proteins 0.000 abstract description 2
- 230000000954 anitussive effect Effects 0.000 abstract description 2
- 230000003712 anti-aging effect Effects 0.000 abstract description 2
- 230000003266 anti-allergic effect Effects 0.000 abstract description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 229940124584 antitussives Drugs 0.000 abstract description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 230000005961 cardioprotection Effects 0.000 abstract description 2
- ZZVUWRFHKOJYTH-UHFFFAOYSA-N diphenhydramine Chemical compound C=1C=CC=CC=1C(OCCN(C)C)C1=CC=CC=C1 ZZVUWRFHKOJYTH-UHFFFAOYSA-N 0.000 abstract description 2
- 239000003172 expectorant agent Substances 0.000 abstract description 2
- 230000003419 expectorant effect Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 210000004681 ovum Anatomy 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 208000001132 Osteoporosis Diseases 0.000 abstract 1
- 240000001085 Trapa natans Species 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004224 protection Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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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- Food Science & Technology (AREA)
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- Nutrition Science (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
本发明公开了一种腐竹白果蛋花糖水,包括以下重量份数的各组分:腐竹80~90份、白果8~16份、马蹄粉20~30份、片糖30~90份、鲜鸡蛋80~90份和水适量;同时公开了其制备方法。本发明的腐竹白果蛋花糖水色香味俱全,营养健康,清热润肺、止咳消痰、抑菌、抗过敏、抗衰老及提高免疫力;并含有丰富蛋白质,且含有卵灵脂,同时还具有防止血管硬化、预防心血管疾病、保护心脏的功效;含有多种矿物质,可补充钙质,可防止因缺钙引起的骨质疏松等功效。
Description
技术领域
本发明涉及一种饮品,具体为一种腐竹白果蛋花糖水及其制备方法。
背景技术
糖水是餐桌上一道独特而又不可缺少的菜,随着人们对食物色香味要求越来越高,不仅好吃好看,还要求营养健康。腐竹白果蛋花糖水,色香味俱全,营养健康,但是目前还没有相关的做法。
发明内容
本发明要提供一种腐竹白果蛋花糖水的做法。
一种腐竹白果蛋花糖水,包括以下重量份数的各组分:
腐竹80~90份、白果8~16份、马蹄粉20~30份、片糖30~90份、鲜鸡蛋80~90份和水适量。
进一步的,一种腐竹白果蛋花糖水,包括以下重量份数的各组分:
腐竹85份、白果10份、马蹄粉25份、片糖80份、鲜鸡蛋80份和水适量。
进一步的,一种腐竹白果蛋花糖水,包括以下重量份数的各组分:
腐竹80份、白果8份、马蹄粉20份、片糖30份、鲜鸡蛋80份和水适量。
进一步的,一种腐竹白果蛋花糖水,包括以下重量份数的各组分:
腐竹90份、白果16份、马蹄粉30份、片糖90份、鲜鸡蛋85份和水适量。
一种腐竹白果蛋花糖水的制备方法,包括以下步骤:
1)、挑拣干净的腐竹及无霉变或者其它不良的白果,将白果清洗干净;
2)、将腐竹用温水浸泡30分钟,以腐竹吸水完全即可,不得出现发粘现象,并且清洗干净;将泡透的腐竹切成均匀的片状,沥水冷藏备用;
3)、将白果用温水浸泡12小时以上,并将外种皮、胚芽去掉,用开水煮制20分钟以上,确保完全熟透,晾冷后冷藏备用;
4)、向马蹄粉中加入适量的凉水,成白色溶液状,无颗粒感,加入片糖,搅拌至完全溶解,将糖水烧开;
5)、加入切好的腐竹片、煮好的白果,再次煮沸腾后关火;
6)、将鸡蛋打入碗中,搅拌均匀,沿锅边呈螺旋状倒入锅中,待蛋花定型;加入马蹄粉溶液,并不停搅拌,开火煮制,煮沸即可;热食或冷却后再食用。
本发明的腐竹白果蛋花糖水色香味俱全,营养健康,清热润肺、止咳消痰、抑菌、抗过敏、抗衰老及提高免疫力;并含有丰富蛋白质,且含有卵灵脂,同时还具有防止血管硬化、预防心血管疾病、保护心脏的功效;含有多种矿物质,可补充钙质,可防止因缺钙引起的骨质疏松等功效。
具体实施方式
以下对本发明的优选实施例进行说明,应当理解,此处所描述的优选实施例仅用于说明和解释本发明,并不用于限定本发明。
实施例1
一种腐竹白果蛋花糖水,包括以下重量份数的各组分:
腐竹85份、白果10份、马蹄粉25份、片糖80份、鲜鸡蛋80份和水适量。
一种腐竹白果蛋花糖水的制备方法,包括以下步骤:
1)、挑拣干净的腐竹及无霉变或者其它不良的白果,将白果清洗干净;
2)、将腐竹用温水浸泡30分钟,以腐竹吸水完全即可,不得出现发粘现象,并且清洗干净;将泡透的腐竹切成均匀的片状,沥水冷藏备用;
3)、将白果用温水浸泡12小时以上,并将外种皮、胚芽去掉,用开水煮制20分钟以上,确保完全熟透,晾冷后冷藏备用;
4)、向马蹄粉中加入适量的凉水,成白色溶液状,无颗粒感,加入片糖,搅拌至完全溶解,将糖水烧开;
5)、加入切好的腐竹片、煮好的白果,再次煮沸腾后关火;
6)、将鸡蛋打入碗中,搅拌均匀,沿锅边呈螺旋状倒入锅中,待蛋花定型;加入马蹄粉溶液,并不停搅拌,开火煮制,煮沸即可;热食或冷却后再食用。
实施例2
一种腐竹白果蛋花糖水,包括以下重量份数的各组分:
腐竹80份、白果8份、马蹄粉20份、片糖30份、鲜鸡蛋80份和水适量。
制备方法同实施例1。
实施例3
腐竹90份、白果16份、马蹄粉30份、片糖90份、鲜鸡蛋85份和水适量。
制备方法同实施例1。
最后应说明的是:以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (5)
1.一种腐竹白果蛋花糖水,其特征在于,包括以下重量份数的各组分:
腐竹80~90份、白果8~16份、马蹄粉20~30份、片糖30~90份、鲜鸡蛋80~90份和水适量。
2.如权利要求1所述的腐竹白果蛋花糖水,其特征在于,包括以下重量份数的各组分:
腐竹85份、白果10份、马蹄粉25份、片糖80份、鲜鸡蛋80份和水适量。
3.如权利要求1所述的腐竹白果蛋花糖水,其特征在于,包括以下重量份数的各组分:
腐竹80份、白果8份、马蹄粉20份、片糖30份、鲜鸡蛋80份和水适量。
4.如权利要求1所述的腐竹白果蛋花糖水,其特征在于,包括以下重量份数的各组分:
腐竹90份、白果16份、马蹄粉30份、片糖90份、鲜鸡蛋85份和水适量。
5.如权利要求1-4任一项所述的腐竹白果蛋花糖水的制备方法,其特征在于,包括以下步骤:
1)、挑拣干净的腐竹及无霉变或者其它不良的白果,将白果清洗干净;
2)、将腐竹用温水浸泡30分钟,以腐竹吸水完全即可,不得出现发粘现象,并且清洗干净;将泡透的腐竹切成均匀的片状,沥水冷藏备用;
3)、将白果用温水浸泡12小时以上,并将外种皮、胚芽去掉,用开水煮制20分钟以上,确保完全熟透,晾冷后冷藏备用;
4)、向马蹄粉中加入适量的凉水,成白色溶液状,无颗粒感,加入片糖,搅拌至完全溶解,将糖水烧开;
5)、加入切好的腐竹片、煮好的白果,再次煮沸腾后关火;
6)、将鸡蛋打入碗中,搅拌均匀,沿锅边呈螺旋状倒入锅中,待蛋花定型;加入马蹄粉溶液,并不停搅拌,开火煮制,煮沸即可;热食或冷却后再食用。
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尹剑锋: "《甜品制作与甜品店经营全攻略》", 30 September 2006 * |
钟文峰等: "《广东地方税务2009》", 31 January 2009 * |
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