CN107981179A - 一种葛根杨梅渣蛋糕及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
一种葛根杨梅渣蛋糕,利用葛根、杨梅渣配合低筋面粉、鸡蛋、色拉油、液态奶油、糯米粉、白糖、淮山、莲子、核桃粉、藻酸盐、食盐、活性酵母作为原料进行制备,其能有效利用葛根内的营养成分、并能对杨梅酿酒后的废渣进行有效利用。制备时先将葛根、杨梅渣、淮山、莲子进行煎煮,其煎煮液浓缩后与其他原料一同混合后制成蛋糕糊,然后进行蒸制得到成品。本发明口感优秀、香味浓郁,同时营养丰富,具有清热解毒、缓解体热以及增强免疫力的功效。
Description
技术领域
本发明涉及保健食品的制备技术,具体涉及一种具有较佳口感和清热解毒、缓解体热效果的葛根杨梅渣蛋糕及其制备方法。
背景技术
葛根为天然野生植物,其性味甘、辛、凉、胃经,其富含蛋白质、淀粉、粗纤维、黄酮、葛根素、大豆甙以及铁、锌、硒等多种微量元素,具有解饥退热,诱发麻疹,生津止渴,升阳止泄,清肺利咽,清热解毒等功效。其传统食用方法时提取葛根淀粉制成面制品。其提取淀粉方法中会损失大量的具有药用价值的微量元素。
杨梅属于杨梅科杨梅属小乔木或灌木植物的果实,其味甘酸、温、入肺、胃经,其富含纤维素、矿质元素、维生素和一定量的蛋白质、脂肪、果胶及多种对人体有益的氨基酸,同时其单位重量的钙、磷、铁含量要高出其他水果多倍。具有生津解渴,和胃消食、治烦渴,吐泻,痢疾,腹痛,涤肠胃,解酒的效果。一般来说杨梅本身果味酸甜适中,既可直接食用,又可加工成杨梅干、酱、蜜饯等,还可酿酒,有止渴、生津、助消化等功能。其中杨梅进行酿酒加工的过程中会产生较多的杨梅渣,这些杨梅渣通常都是会扔掉或者被制成饲料,然而这种杨梅渣虽然经过了发酵,其营养成分有所丢失,但是却仍然有部分营养物质的保留,且具有特殊的香味,直接扔掉或者被制成饲料都会造成大的浪费。
现有技术中,由于葛根和杨梅的食用方法都较为单一,也没有将其制成具有一定保健功能的即食食品的先例,因而将其进行与其他原料进行复配来制备具有保健效果的即食食品具有较佳的市场价值。
发明内容
本发明所解决的技术问题在于提供一种葛根杨梅渣蛋糕及其制备方法,以解决上述技术背景中的缺陷。
本发明所解决的技术问题采用以下技术方案来实现:
一种葛根杨梅渣蛋糕,包括以下质量份的原料:
低筋面粉80~120份、鸡蛋30~50份、色拉油10~30份、液态奶油8~15份、糯米粉15~20份、白糖6~10份、葛根20~30份、杨梅渣20~30份、淮山12~20份、莲子8~15份、核桃粉6~10粉、藻酸盐3~5份、食盐1~2份、活性酵母0.5~1.2份。
其优选质量份为:
低筋面粉100份、鸡蛋40份、色拉油18份、液态奶油12份、糯米粉18份、白糖8份、葛根25份、杨梅渣25份、淮山18份、莲子12份、核桃粉8粉、藻酸盐4份、食盐1.5份、活性酵母0.8份。
其中,杨梅渣为酿造杨梅酒之后分离出来的含水量低于15%的固体杨梅废渣。
其具体制作方法包括如下步骤:
1)将上述质量份的葛根、杨梅渣、淮山、莲子置于容器中加水进行2~3次煎煮,合并煎煮液后,减压浓缩至密度为1.05~1.15的清膏,冷却备用。
2)将低筋面粉、鸡蛋、糯米粉、色拉油、液态奶油、藻酸盐、食盐加入容器中,并加入步骤1)中制得的清膏以及适量的水,搅拌至无干粉,得到面糊,然后将白糖、核桃粉、活性酵母加入后进行搅拌混合,得蛋糕糊。
3)将步骤2制得的蛋糕糊放置在8~12℃的环境下,静置6~8小时。
4)取蛋糕糊入模成型,放入蒸箱,设定温度110~120℃,蒸制10~15min,出箱,脱模,冷却,包装,即得成品。
在本发明中,步骤1)中进行煎煮时,单次煎煮时加水量为固体原料总质量的8~10倍,单次煎煮的煎煮时间为40~60min。
在本发明中,所述蛋糕糊的面糊比重在0.45~0.5内。
有益效果:本发明制备的葛根杨梅渣蛋糕口感上甜软柔松、组织细腻,营养丰富,且具有浓郁的发酵香味,其富含各种微量元素和氨基酸,易于消化的同时,具有较佳的清热解毒和缓解体热的效果,尤其适合于在夏季食用,长期食用还具有增强免疫力的效果。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例一:
在本实施例中,包括以下组分的原料:
低筋面粉800g、鸡蛋320g、色拉油120g、液态奶油90g、糯米粉200g、白糖90g、葛根300g、酿造杨梅酒之后分离出来的含水量为10%固体杨梅废渣300g、淮山120g、莲子90g、核桃粉9粉、藻酸盐40g、食盐20g、活性酵母12g。
制备时,先将上述组分的葛根、杨梅渣、淮山、莲子以及6500g的水置于容器中进行2次煎煮,每次煎煮时间为60min,合并两次煎煮液,减压浓缩至密度为1.05~1.15的清膏,冷却后与上述组分的低筋面粉、鸡蛋、糯米粉、色拉油、液态奶油、藻酸盐、食盐一并加入容器中,同时补少量的水进行搅拌,搅拌至无干粉,得到面糊,然后将上述组分的白糖、核桃粉、活性酵母加入后进行搅拌混合,控制蛋糕糊的面糊比重为0.48,得到蛋糕糊。
将蛋糕糊放置在10℃的环境下,静置8小时后入模成型,放入蒸箱,设定温度120℃,蒸制12min,出箱,脱模,冷却,包装,即得成品。
实施例二:
在本实施例中,包括以下组分的原料:
低筋面粉1000g、鸡蛋400g、色拉油180g、液态奶油120g、糯米粉180g、白糖80g、葛根250g、酿造杨梅酒之后分离出来的含水量为10%固体杨梅废渣250g、淮山180g、莲子120g、核桃粉8粉、藻酸盐40g、食盐1.50g、活性酵母0.80g。
制备时,先将上述组分的葛根、杨梅渣、淮山、莲子以及7200g的水置于容器中进行3次煎煮,每次煎煮时间为50min,合并三次煎煮液,减压浓缩至密度为1.05~1.15的清膏,冷却后与上述组分的低筋面粉、鸡蛋、糯米粉、色拉油、液态奶油、藻酸盐、食盐一并加入容器中,同时补少量的水进行搅拌,搅拌至无干粉,得到面糊,然后将上述组分的白糖、核桃粉、活性酵母加入后进行搅拌混合,控制蛋糕糊的面糊比重为0.48,得到蛋糕糊。
将蛋糕糊放置在11℃的环境下,静置7小时后入模成型,放入蒸箱,设定温度110℃,蒸制12min,出箱,脱模,冷却,包装,即得成品。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (5)
1.一种葛根杨梅渣蛋糕,其特征在于,包括以下质量份的原料:低筋面粉80~120份、鸡蛋30~50份、色拉油10~30份、液态奶油8~15份、糯米粉15~20份、白糖6~10份、葛根20~30份、杨梅渣20~30份、淮山12~20份、莲子8~15份、核桃粉6~10粉、藻酸盐3~5份、食盐1~2份、活性酵母0.5~1.2份;其中,所述杨梅渣为酿造杨梅酒之后分离出来的含水量低于15%的固体杨梅废渣。
2.根据权利要求1所述的葛根杨梅渣蛋糕,其特征在于,包括以下质量份的原料:低筋面粉100份、鸡蛋40份、色拉油18份、液态奶油12份、糯米粉18份、白糖8份、葛根25份、杨梅渣25份、淮山18份、莲子12份、核桃粉8粉、藻酸盐4份、食盐1.5份、活性酵母0.8份。
3.一种葛根杨梅渣蛋糕的制备方法,其特征在于,利用如权利要求1或者2中所述的任一质量组份的原料进行制备,其具体制作方法包括如下步骤:
1)将上述质量份的葛根、杨梅渣、淮山、莲子置于容器中加水进行2~3次煎煮,合并煎煮液后,减压浓缩至密度为1.05~1.15的清膏,冷却备用;
2)将低筋面粉、鸡蛋、糯米粉、色拉油、液态奶油、藻酸盐、食盐加入容器中,并加入步骤1)中制得的清膏以及适量的水,搅拌至无干粉,得到面糊,然后将白糖、核桃粉、活性酵母加入后进行搅拌混合,得蛋糕糊;
3)将步骤2制得的蛋糕糊放置在8~12℃的环境下,静置6~8小时;
4)取蛋糕糊入模成型,放入蒸箱,设定温度110~120℃,蒸制10~15min,出箱,脱模,冷却,包装,即得成品。
4.根据权利要求3所述的制备方法,其特征在于,所述步骤1)中进行煎煮时,单次煎煮时加水量为固体原料总质量的8~10倍,单次煎煮的煎煮时间为40~60min。
5.根据权利要求3所述的制备方法,其特征在于,所述蛋糕糊的面糊比重在0.45~0.5内。
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