CN107319425A - 一种橘皮萝卜糕及其制备方法 - Google Patents
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- 235000011293 Brassica napus Nutrition 0.000 title claims abstract description 29
- 240000008100 Brassica rapa Species 0.000 title claims abstract description 29
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 229920001277 pectin Polymers 0.000 abstract description 2
- 235000010987 pectin Nutrition 0.000 abstract description 2
- 239000001814 pectin Substances 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 239000004480 active ingredient Substances 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 8
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000029087 digestion Effects 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- 210000000593 adipose tissue white Anatomy 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明公开了一种橘皮萝卜糕,由以下重量份原料制成:白萝卜2‑4份、橘皮0.5‑1份、糯米粉1‑2份、白砂糖1‑2份。本发明的萝卜糕添加了橘皮,富含橘皮中的营养物质和生理活性成分,具有更高的营养价值和保健功能,橘皮中的果胶多糖,具有良好的凝胶特性,进一步改善了萝卜糕的口感。
Description
技术领域
本发明属于休闲食品技术领域,具体涉及一种橘皮萝卜糕及其制备方法。
背景技术
白萝卜是有益消化的代表性食物;因为含有丰富的淀粉酶而有助于碳水化合物、蛋白质及脂肪的消化。多吃白萝卜泥或萝卜糕,能够改善胃不舒服,消化不良的毛病。萝卜糕在食用前一般要小火煎一下以增加香味,进一步改善口感,而白萝卜属于冷性食物,一定程度上中和了油煎之后的油腻上火。现有的萝卜糕制作时加入的辅料多种多样,然制作方法却大同小异,萝卜糕的口感单一。
发明内容
针对上述,本发明的目的是提供一种橘皮萝卜糕及其制备方法。
本发明采取的技术方案是:
一种橘皮萝卜糕,由以下重量份原料制成:白萝卜2-4份、橘皮0.5-1份、糯米粉1-2份、白砂糖1-2份。
优选地,所述白萝卜与橘皮的重量比为3:1。
本发明还提供了上述橘皮萝卜糕的制备方法,包括以下步骤:
(1)将白萝卜除杂去皮、清洁,加2-3倍纯净水入打浆机中打浆,得白萝卜浆备用;
(2)取橘皮,清洗干净后进行粉碎处理,添加果胶酶和纤维素酶进行酶解得橘皮酶解物,所述的果胶酶的添加量为橘皮重量的0.1-0.2wt%,纤维素酶的添加量为橘皮重量的0.2-0.3wt%;
(3)将糯米粉、白萝卜浆、橘皮酶解物、白砂糖充分搅拌混合后,装入所需形状的模具中,高温蒸熟即得萝卜糕。
优选地,步骤(2)酶解温度为40-45℃,时间为120-150min。
本发明的优点是:本发明的萝卜糕添加了橘皮,富含橘皮中的营养物质和生理活性成分,具有更高的营养价值和保健功能,橘皮中的果胶多糖,具有良好的凝胶特性,进一步改善了萝卜糕的口感。
具体实施方式
下面对本发明的较佳实施例进行详细阐述,以使本发明的优点和特征能更易于被本领域技术人员理解,从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
一种橘皮萝卜糕,由以下重量份原料制成:白萝卜2份、橘皮0.5份、糯米粉1份、白砂糖1份。
上述橘皮萝卜糕的制备方法,包括以下步骤:
(1)将白萝卜除杂去皮、清洁,加2倍纯净水入打浆机中打浆,得白萝卜浆备用;
(2)取橘皮,清洗干净后进行粉碎处理,添加果胶酶和纤维素酶进行酶解得橘皮酶解物,所述的果胶酶的添加量为橘皮重量的0.1wt%,纤维素酶的添加量为橘皮重量的0.2wt%;酶解温度为40℃,时间为120min;
(3)将糯米粉、白萝卜浆、橘皮酶解物、白砂糖充分搅拌混合后,装入所需形状的模具中,高温蒸熟即得萝卜糕。
实施例2
一种橘皮萝卜糕,由以下重量份原料制成:白萝卜3份、橘皮0.75份、糯米粉1.5份、白砂糖1.5份。
上述橘皮萝卜糕的制备方法,包括以下步骤:
(1)将白萝卜除杂去皮、清洁,加2.5倍纯净水入打浆机中打浆,得白萝卜浆备用;
(2)取橘皮,清洗干净后进行粉碎处理,添加果胶酶和纤维素酶进行酶解得橘皮酶解物,所述的果胶酶的添加量为橘皮重量的0.15wt%,纤维素酶的添加量为橘皮重量的0.25wt%;酶解温度为43℃,时间为135min;
(3)将糯米粉、白萝卜浆、橘皮酶解物、白砂糖充分搅拌混合后,装入所需形状的模具中,高温蒸熟即得萝卜糕。
实施例3
一种橘皮萝卜糕,由以下重量份原料制成:白萝卜4份、橘皮1份、糯米粉2份、白砂糖2份。
上述橘皮萝卜糕的制备方法,包括以下步骤:
(1)将白萝卜除杂去皮、清洁,加3倍纯净水入打浆机中打浆,得白萝卜浆备用;
(2)取橘皮,清洗干净后进行粉碎处理,添加果胶酶和纤维素酶进行酶解得橘皮酶解物,所述的果胶酶的添加量为橘皮重量的0.2wt%,纤维素酶的添加量为橘皮重量的0.3wt%;酶解温度为45℃,时间为150min;
(3)将糯米粉、白萝卜浆、橘皮酶解物、白砂糖充分搅拌混合后,装入所需形状的模具中,高温蒸熟即得萝卜糕。
Claims (4)
1.一种橘皮萝卜糕,其特征在于由以下重量份原料制成:白萝卜2-4份、橘皮0.5-1份、糯米粉1-2份、白砂糖1-2份。
2.根据权利要求1所述的橘皮萝卜糕,其特征在于所述白萝卜与橘皮的重量比为3:1。
3.根据权利要求1或2所述的橘皮萝卜糕的制备方法,其特征在于包括以下步骤:
(1)将白萝卜除杂去皮、清洁,加2-3倍纯净水入打浆机中打浆,得白萝卜浆备用;
(2)取橘皮,清洗干净后进行粉碎处理,添加果胶酶和纤维素酶进行酶解得橘皮酶解物,所述的果胶酶的添加量为橘皮重量的0.1-0.2wt%,纤维素酶的添加量为橘皮重量的0.2-0.3wt%;
(3)将糯米粉、白萝卜浆、橘皮酶解物、白砂糖充分搅拌混合后,装入所需形状的模具中,高温蒸熟即得萝卜糕。
4.根据权利要求3所述的制备方法,其特征在于步骤(2)酶解温度为40-45℃,时间为120-150min。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108740731A (zh) * | 2018-06-07 | 2018-11-06 | 深圳市安德堂生物科技有限公司 | 一种萝卜糕的制备方法 |
CN109077225A (zh) * | 2018-08-24 | 2018-12-25 | 闽南师范大学 | 一种蛹虫草养身糕配方及其制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1061513A (zh) * | 1991-03-18 | 1992-06-03 | 上海农学院 | 金参桔酱 |
CN103911270A (zh) * | 2014-03-31 | 2014-07-09 | 李嘉 | 一种防晕车果醋及其制备方法 |
CN105595183A (zh) * | 2016-02-29 | 2016-05-25 | 灵山县龙润工贸有限公司 | 一种萝卜糕粉利及其制备方法 |
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- 2017-08-16 CN CN201710702280.4A patent/CN107319425A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1061513A (zh) * | 1991-03-18 | 1992-06-03 | 上海农学院 | 金参桔酱 |
CN103911270A (zh) * | 2014-03-31 | 2014-07-09 | 李嘉 | 一种防晕车果醋及其制备方法 |
CN105595183A (zh) * | 2016-02-29 | 2016-05-25 | 灵山县龙润工贸有限公司 | 一种萝卜糕粉利及其制备方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108740731A (zh) * | 2018-06-07 | 2018-11-06 | 深圳市安德堂生物科技有限公司 | 一种萝卜糕的制备方法 |
CN109077225A (zh) * | 2018-08-24 | 2018-12-25 | 闽南师范大学 | 一种蛹虫草养身糕配方及其制备方法 |
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