CN107439768A - 一种无糖型桂花马蹄糕及其制作方法 - Google Patents
一种无糖型桂花马蹄糕及其制作方法 Download PDFInfo
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- CN107439768A CN107439768A CN201610372228.2A CN201610372228A CN107439768A CN 107439768 A CN107439768 A CN 107439768A CN 201610372228 A CN201610372228 A CN 201610372228A CN 107439768 A CN107439768 A CN 107439768A
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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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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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
- A23G3/38—Sucrose-free products
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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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
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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
- A23G3/48—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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Abstract
本发明公开了一种无糖型桂花马蹄糕,其特征是:主要由下述按重量份配比计的马蹄粉25‑35,红豆25‑35,牛乳汁15‑25,桂花蜜20‑25,鲜罗汉果浸提液15‑25经混匀,蒸制而成。上述材料按照一定的比例和工艺加工,既提高了粗粮在食品结构中的比例,又起到了降低血糖水平的有益效果,具有淡淡的桂花香,清凉适口,口感香甜,制作过程中以鲜罗汉果浸提液和桂花蜜替代糖制品,满足了对甜味食品需求的人群食用,还有生津润肺化痰作用,能清化痰热。制作过程中不添加任何防腐剂,对身体无害,营养丰富,老少皆宜,各种配料来源广泛,制备工艺简单易行。
Description
技术领域
本发明涉及食品,具体是一种无糖型桂花马蹄糕及其制作方法。
背景技术
糕点是一种以面粉或米粉、糖、油脂、蛋、乳品等为主要原料,配以各种辅料、馅料和调味料,初制成型,再经蒸、烤、炸、炒等方式加工制成的食品。糕点品种多样。目前市售的糕点为了保持其色泽、口感,往往在制作时加入防腐添加剂,使其达到半年甚至更长的保质期,这种做法会使糕点失去了本身的味道,营养不够全面,甚至没有任何营养。
发明内容
本发明的目的是要提供一种制作方法简单,营养丰富,具生津润肺作用的无糖型桂花马蹄糕及其制作方法
实现本发明目的的技术方案是:
一种无糖型桂花马蹄糕,主要由下述按重量份配比计的原料经混匀,蒸制而成:
马蹄粉25-35
红豆25-35
牛乳汁15-25
桂花蜜20-25
鲜罗汉果浸提液15-25。
所述桂花蜜是将采集的新鲜桂花洗净,沥干水份,放少许盐稍微腌制后,倒入蜂蜜中,密封3-5个月后制成,其中:桂花与蜂蜜的重量份配比为:1∶2。
所述鲜罗汉果浸提液是将成熟鲜罗汉果破碎,加水浸提3次,合并浸提液制成,其中:成熟鲜罗汉果与水的用量重量份比为:成熟鲜罗汉果︰水=1-3︰4-6。
上述无糖型桂花马蹄糕的制作方法,包括如下步骤:
(1)将红豆洗净,浸泡过夜,捞出,煮熟后,放入冷水中浸泡,备用;
(2)将马蹄粉与少量牛乳汁混合溶解;
(3)在余下的牛乳汁加入鲜罗汉果浸提液,桂花蜜,煮沸,常温下放凉;
(4)将凉至60-80度的牛乳汁缓慢倒入步骤(2)已溶解的马蹄粉中,再加入步骤(1)的红豆,搅拌至黏稠状,置于模具中蒸熟;
(5)冷却成型,脱模,切块,真空包装即成。
所得材料呈半透明状茶黄色,晶莹剔透、弥漫着桂花香味,可折而不裂,撅而不断,软、滑、爽、韧兼备,清爽可口,味极香甜。
本发明的优点是:上述材料按照一定的比例和工艺加工,既提高了粗粮在食品结构中的比例,又起到了降低血糖水平的有益效果,具有淡淡的桂花香,清凉适口,口感香甜,制作过程中以鲜罗汉果浸提液和桂花蜜替代糖制品,满足了对甜味食品需求的人群食用,还有生津润肺化痰作用,能清化痰热。制作过程中不添加任何防腐剂,对身体无害,营养丰富,老少皆宜,各种配料来源广泛,制备工艺简单易行。
具体实施方式
实施例:
本发明一种无糖型桂花马蹄糕的制作方法,包括如下步骤:
(1)将红豆洗净,浸泡过夜,捞出,大火煮熟后,放入冷水中浸泡,去附除红豆表面的粘稠物,备用;
(2)将马蹄粉30g与牛乳汁20ml混合溶解;
(3)在牛乳汁15ml中加入鲜罗汉果浸提液20ml和桂花蜜20ml,中火煮沸,常温下放凉;
(4)将凉至60-80度的牛乳汁缓慢倒入步骤(2)已溶解的马蹄粉中,再加入步骤(1)的红豆30g,均匀搅匀,直至黏稠状,置于模具中中火蒸熟;
(5)冷却成型,脱模,切块,真空包装即成。
Claims (4)
1.一种无糖型桂花马蹄糕,其特征是:主要由下述按重量份配比计的原料经混匀,蒸制而成:
马蹄粉25-35
红豆25-35
牛乳汁15-25
桂花蜜20-25
鲜罗汉果浸提液15-25。
2.根据权利要求1所述的无糖型桂花马蹄糕,其特征是:所述桂花蜜是将采集的新鲜桂花洗净,沥干水份,放少许盐稍微腌制后,倒入蜂蜜中,密封3-5个月后制成,其中:桂花与蜂蜜的重量份配比为:1∶2。
3.根据权利要求1所述的无糖型桂花马蹄糕,其特征是:所述鲜罗汉果浸提液是将成熟鲜罗汉果破碎,加水浸提3次,合并浸提液制成,其中:成熟鲜罗汉果与水的用量重量份比为:成熟鲜罗汉果︰水=1-3︰4-6。
4.权利要求1-3之一所述无糖型桂花马蹄糕的制作方法,其特征是:包括如下步骤:
(1)将红豆洗净,浸泡过夜,捞出,煮熟后,放入冷水中浸泡,备用;
(2)将马蹄粉与少量牛乳汁混合溶解;
(3)在余下的牛乳汁加入鲜罗汉果浸提液,桂花蜜,煮沸,常温下放凉;
(4)将凉至60-80度的牛乳汁缓慢倒入步骤(2)已溶解的马蹄粉中,再加入步骤(1)的红豆,搅拌至黏稠状,置于模具中蒸熟;
(5)冷却成型,脱模,切块,真空包装即成。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108770979A (zh) * | 2018-05-10 | 2018-11-09 | 济南大学 | 一种保健柚子花糕及其加工方法 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108770979A (zh) * | 2018-05-10 | 2018-11-09 | 济南大学 | 一种保健柚子花糕及其加工方法 |
CN108770979B (zh) * | 2018-05-10 | 2021-11-02 | 济南大学 | 一种保健柚子花糕及其加工方法 |
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