CN107996996A - 一种刺梨凉糕及制作方法 - Google Patents
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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Abstract
本发明涉及一种刺梨凉糕及制作方法，属食品加工领域。特征在于将刺梨、香茅、吉利丁粉与糯米粉、粳米粉混合，加入蔗糖、魔芋粉、卡拉胶等辅料，经过原料制备、均质、搅拌静置、调配、灭菌、入库等工艺制作而成。根据本发明生产出的刺梨凉糕不仅具有促进人体新陈代谢、改善消化机能、提高肺活量、增强体质、促进食欲等功能，而且酸甜可口，是一种营养价值高、保健效果好的夏季消暑食品。
Description
技术领域：
本发明是一种刺梨凉糕及制作方法，属食品加工领域。
背景技术：
刺梨是属蔷薇科多年生落叶小灌木，其成熟果实具浓郁的芳香味，风味清爽，酸甜可口，果实中含有的维生素c(vc)、维生素P(芦丁)及超氧化物歧化酶(简称SOD)雄冠世界所有水果，有三王水果之称，具有防止心血管疾病、清除自由基、延缓衰老的作用。刺梨经压榨取汁后会残留大量刺梨果渣，刺梨果渣通常会被直接丢弃。榨汁后的刺梨果渣仍含有较高营养价值，黄酮约200mg/100g,VC约750mg/100g,SOD约250U/g，其中有的营养物质含量甚至高于其它种类的新鲜水果。
发明内容:本发明的目的是研究出一种刺梨凉糕及制作方法。为刺梨渣的综合利用提供了一种新途径，克服了现有刺梨渣干发应用技术医乏、资源利用率不足之缺陷，最大限度地提高使刺梨经济附加值。根据本发明生产出的刺梨凉糕不仅具有促进人体新陈代谢、改善消化机能、提高肺活量、增强体质、促进食欲等功能，而且酸甜可口，是一种营养价值高、保健效果好的夏季消暑食品。
本发明的实施方案为：一种刺梨凉糕及制作方法，其特征在于包括以下步骤：
(1)原料预处理：将无虫、无杂质的35重量份的糯米和5重量份粳米分别用机器粉碎，过120目筛网过滤后备用；
(2)刺梨汁的制备：将10重量份刺梨果渣与纯净水按1：3.5比例混合加热至68～72℃后，分别投入混合物重量的3～5%果胶酶和2-6%的纤维素酶，边冷却边搅拌，时间为2～5小时,投入0.15重量份吉利丁粉搅拌均匀后,放入冷库中冷藏,温度为3～5℃,得刺梨汁a；
（3）香茅汁的制备: 将0.5重量份新鲜无病害香茅根与纯净水1:10～15比例混合放入打浆机内打浆，用4层消毒纱布过滤后即可得香茅汁；
(4)均质：将步骤（2）所得刺梨果汁，步骤（3）所得香茅汁，加入一定比例白砂糖混合后均质，压力为20～25mpa，温度为68～72℃，时间为20～30min,得混合液；
(5)搅拌静置：将步骤（4）所得混合液与面团混合后用搅拌机慢速搅拌，转速为200～300r/s，时间为2～3小时，搅拌后在温度24～35℃下，静置1～2小时；
(6)调配：在步骤（5）所得混合液中加入0.5重量份魔芋粉混合均匀后，边搅拌边按2.5:1比例加入纯净水加热至75～80℃，按照0.15g/kg比例加入山梨酸钠进行调配，所得混合液再用80～100目滤布过滤;
（7）杀菌：采用巴氏杀菌法灭菌，加热至70～85℃，经15～20min高温杀菌，冷却后，包装入袋即制得刺梨凉糕。
所述面团为糯米粉、粳米粉、薏米粉按照6.5-7:1：0.4比例混合，加入混合物质量1～1. 5倍纯净水和0.35重量份卡拉胶均匀搅拌。
所述一定比例蔗糖为24～35重量份白砂糖。
本发明生产出的刺梨凉糕不仅具有清热、降火、排毒、促进食欲等功能，而且酸甜可口，是一种营养价值高、保健效果好的夏季消暑食品。
具体实施方式：
下面根据具体实施例对本发明作进一步阐述。
实例：
(1)原料预处理：将无虫、无杂质的35公斤糯米和5重量份粳米分别用机器粉碎，过120目筛网过滤后备用；
(2)将10公斤刺梨果渣与纯净水按1：3.5比例混合加热至65℃后，分别投入混合物重量的5%果胶酶和3.5%的纤维素酶，边冷却边搅拌，时间为4小时,投入0.15公斤吉利丁粉搅拌均匀后,放入冷库中冷藏,温度为5℃,得刺梨汁a；
（3）香茅汁的制备: 将0.5公斤新鲜无病害香茅根与纯净水1:10比例混合放入打浆机内打浆，用4层消毒纱布过滤后即可得香茅汁；
(4)均质：将所得刺梨果汁，所得香茅汁，加入30公斤白砂糖混合后均质，压力为25mpa，温度为70℃，时间为20min,得混合液；
(5)搅拌静置：将所得混合液与面团混合后用搅拌机慢速搅拌，转速为220r/s，时间为2小时，搅拌后在温度28℃下，静置1小时；
(6)调配：在步骤（5）所得混合液中加入0.5公斤魔芋粉混合均匀后，边搅拌边按2.5:1比例加入纯净水加热至80℃，按照0.15g/kg比例加入山梨酸钠进行调配，所得混合液再用80目滤布过滤;
（7）杀菌：采用巴氏杀菌法灭菌，加热至85℃，经15min高温杀菌，冷却后，包装入袋即制得刺梨凉糕。
Claims (3)
1.一种刺梨凉糕及制作方法，其特征在于下列步骤:
(1)原料预处理：将无虫、无杂质的35重量份的糯米和5重量份粳米分别用机器粉碎，过120目筛网过滤后备用；
(2)刺梨汁的制备：将10重量份刺梨果渣与纯净水按1：3.5比例混合加热至68～72℃后，分别投入混合物重量的3～5%果胶酶和2～6%的纤维素酶，边冷却边搅拌，时间为2～5小时,投入0.15重量份吉利丁粉搅拌均匀后,放入冷库中冷藏,温度为3～5℃,得刺梨果汁；
（3）香茅汁的制备: 将0.5重量份新鲜无病害香茅根与纯净水1:10～15比例混合放入打浆机内打浆，用4层消毒纱布过滤后即可得香茅汁；
(4)均质：将步骤（2）所得刺梨果汁，步骤（3）所得香茅汁，加入一定比例白砂糖混合后均质，压力为20～25mpa，温度为68～72℃，时间为20～30min,得混合液；
(5)搅拌静置：将步骤（4）所得混合液与面团混合后用搅拌机慢速搅拌，转速为200～300r/s，时间为2～3小时，搅拌后在温度24～35℃下，静置1～2小时；
(6)调配：在步骤（5）所得混合液中加入0.5重量份魔芋粉混合均匀后，边搅拌边按2.5:1比例加入纯净水加热至75～80℃，按照0.15g/kg比例加入山梨酸钠进行调配，所得混合液再用80～100目滤布过滤;
（7）杀菌：采用巴氏杀菌法灭菌，加热至70～85℃，经15～20min高温杀菌，冷却后，包装入袋即制得刺梨凉糕。
2.根据权利要求1所述的一种刺梨凉糕及制作方法，其特征在于：所述步骤（5）面团为糯米粉、粳米粉、薏米粉按照6.5-7:1：0.4比例混合，加入混合物质量1～1. 5倍纯净水和0.35重量份卡拉胶均匀搅拌。
3.根据权利要求1所述的一种刺梨凉糕及其制作方法，其特征在于:所述一定比例白砂糖为24-35重量份白砂糖。
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| CN108850797A (zh) * | 2018-06-05 | 2018-11-23 | 贞丰特色原味小吃有限公司 | 一种红酒凉糕及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108850797A (zh) * | 2018-06-05 | 2018-11-23 | 贞丰特色原味小吃有限公司 | 一种红酒凉糕及其制备方法 |
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Application publication date: 20180508 |