CN107890022A - 一种绿豆糕 - Google Patents
一种绿豆糕 Download PDFInfo
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- CN107890022A CN107890022A CN201711077259.6A CN201711077259A CN107890022A CN 107890022 A CN107890022 A CN 107890022A CN 201711077259 A CN201711077259 A CN 201711077259A CN 107890022 A CN107890022 A CN 107890022A
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- mung bean
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- bean cake
- peanut
- flour
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- 240000004922 Vigna radiata Species 0.000 title claims abstract description 55
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 55
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 55
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 15
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 15
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 15
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 15
- 235000020232 peanut Nutrition 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 8
- 239000008159 sesame oil Substances 0.000 claims abstract description 7
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 4
- 239000011812 mixed powder Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000000746 purification Methods 0.000 claims description 2
- 230000036772 blood pressure Effects 0.000 abstract description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 241000219051 Fagopyrum Species 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 3
- 239000004576 sand Substances 0.000 description 2
- 244000130270 Fagopyrum tataricum Species 0.000 description 1
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000009566 rice Nutrition 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
-
- 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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种绿豆糕，所述绿豆糕由下述原料按重量百分比构成：绿豆300‑400份、苦荞面粉100‑200份、花生100‑200份、蜂蜜20‑30份、白砂糖30‑50份、香油30‑45份，其余部分为纯净水。本发明的绿豆糕中加入苦荞，使绿豆糕具备控制血压，降低血糖的功效，加入花生和蜂蜜，使得绿豆糕的口感更佳。
Description
技术领域
本发明涉及食品领域。更具体地说，本发明涉及一种绿豆糕。
背景技术
绿豆糕是我国滇东北及川西南地区的一种传统点心，也是一种老少皆宜的休闲食品，传统的绿豆糕是由糯米粉、绿豆粉、白砂糖等原料制备而成，其营养丰富，香甜可口。但绿豆糕由于糖分过高，很容易引起血压升高，同时目前绿豆糕口感单一，难以满足消费者需要。
发明内容
本发明的一个目的是解决至少上述问题，并提供至少后面将说明的优点。
为了实现根据本发明的这些目的和其它优点，提供了一种绿豆糕，所述绿豆糕由下述原料按重量百分比构成：绿豆300-400份、苦荞面粉100-200份、花生100-200份、蜂蜜20-30份、白砂糖30-50份、香油30-45份，其余部分为纯净水。
优选的，对于所述的绿豆糕，所述绿豆糕的制备方法包括如下步骤：
将绿豆洗净，除去杂质，投入锅中煮至绿豆表面破开；
将煮熟的绿豆取出后沥水晾干，放入去皮机内进行去皮处理，将去皮后的绿豆研磨至120至150目的绿豆粉；
将花生投入粉碎机内进行粉碎处理，将处理后的花生仁取出；
将绿豆粉、花生仁与苦荞面粉混合均匀，期间按重量百分比倒入香油、蜂蜜、白砂糖、纯净水，进行搅拌处理后得到60至75目的绿豆混合粉；
将绿豆混合粉倒入模具中，压实按平，放入蒸笼中蒸制20至30分钟取出，冷却至室温即可得成品。
本发明至少包括以下有益效果：绿豆糕中加入苦荞，使绿豆糕具备控制血压，降低血糖的功效，加入花生和蜂蜜，使得绿豆糕的口感更佳。
本发明的其它优点、目标和特征将部分通过下面的说明体现，部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
具体实施方式
下面结合实施例对本发明做进一步的详细说明，以令本领域技术人员参照说明书文字能够据以实施。
实施例1
一种绿豆糕，所述绿豆糕由下述原料按重量百分比构成：绿豆300-400份、苦荞面粉100-200份、花生100-200份、蜂蜜20-30份、白砂糖30-50份、香油30-45份，其余部分为纯净水。
所述绿豆糕的制备方法包括如下步骤；
将绿豆洗净，除去杂质，投入锅中煮至绿豆表面破开；
将煮熟的绿豆取出后沥水晾干，放入去皮机内进行去皮处理，将去皮后的绿豆研磨至120至150目的绿豆粉；
将花生投入粉碎机内进行粉碎处理，将处理后的花生仁取出；
将绿豆粉、花生仁与苦荞面粉混合均匀，期间按重量百分比倒入香油、蜂蜜、白砂糖、纯净水，进行搅拌处理后得到60至75目的绿豆混合粉；
将绿豆混合粉倒入模具中，压实按平，放入蒸笼中蒸制20至30分钟取出，冷却至室温即可得成品。
尽管本发明的实施方案已公开如上，但其并不仅仅限于说明书和实施方式中所列运用，它完全可以被适用于各种适合本发明的领域，对于熟悉本领域的人员而言，可容易地实现另外的修改，因此在不背离权利要求及等同范围所限定的一般概念下，本发明并不限于特定的细节和这里示出与描述的实施例。
Claims (2)
1.一种绿豆糕，所述绿豆糕由下述原料按重量百分比构成：绿豆300-400份、苦荞面粉100-200份、花生100-200份、蜂蜜20-30份、白砂糖30-50份、香油30-45份，其余部分为纯净水。
2.按照权利要求1所述的绿豆糕，其特征在于所述绿豆糕的制备方法包括如下步骤：
将绿豆洗净，除去杂质，投入锅中煮至绿豆表面破开；
将煮熟的绿豆取出后沥水晾干，放入去皮机内进行去皮处理，将去皮后的绿豆研磨至120至150目的绿豆粉；
将花生投入粉碎机内进行粉碎处理，将处理后的花生仁取出；
将绿豆粉、花生仁与苦荞面粉混合均匀，期间按重量百分比倒入香油、蜂蜜、白砂糖、纯净水，进行搅拌处理后得到60至75目的绿豆混合粉；
将绿豆混合粉倒入模具中，压实按平，放入蒸笼中蒸制20至30分钟取出，冷却至室温即可得成品。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711077259.6A CN107890022A (zh) | 2017-11-01 | 2017-11-01 | 一种绿豆糕 |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711077259.6A CN107890022A (zh) | 2017-11-01 | 2017-11-01 | 一种绿豆糕 |
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| Publication Number | Publication Date |
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| CN107890022A true CN107890022A (zh) | 2018-04-10 |
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| CN201711077259.6A Pending CN107890022A (zh) | 2017-11-01 | 2017-11-01 | 一种绿豆糕 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110115358A (zh) * | 2019-05-15 | 2019-08-13 | 杭州凤盛商贸有限公司 | 一种健康素食配方及制备方法 |
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- 2017-11-01 CN CN201711077259.6A patent/CN107890022A/zh active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110115358A (zh) * | 2019-05-15 | 2019-08-13 | 杭州凤盛商贸有限公司 | 一种健康素食配方及制备方法 |
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Addressee: Shuai Juan Document name: Notification of Publication of the Application for Invention |
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Application publication date: 20180410 |
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