CN108013340A - 熟梨糕制作工艺及配方 - Google Patents
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Abstract
熟梨糕制作工艺及配方，它涉及一种养生食品配方，具体涉及一种熟梨糕制作工艺及配方。它包含：精选上等东北大米磨粉、精选长江以南粳米磨粉、大枣、桂圆、陈皮、酸枣核、芡实、枸杞子、山药、红糖、姜丝、蜂蜜、糖、玫瑰花、桂花、木糖醇、核桃、百合、黑芝麻、白芝麻、绿茶精华（茶粉）、牛奶红豆、绿豆、薏仁燕麦、全麦粉、藕粉、水果，辅料。所述的水果包含：猕猴桃、樱桃、橙子、山楂、柠檬、火龙果、桃子、金桔、酸枣，中的一种或多种混合水果。所述辅料包含：酸枣辅料、山楂辅料、芡实辅料、双花辅料、樱桃辅料、花生、芝麻辅料。本发明的有益效果：本发明不仅松软可口、种类新颖、口感丰富，配上酸枣料更是有安神助眠的效果。
Description
技术领域
本发明涉及一种养生食品配方，具体涉及一种熟梨糕制作工艺及配方。
背景技术
熟梨糕又叫甑儿糕，是用大米磨成粉渣，蒸熟后作为主料。制作时将米面置于木甑中，放在蒸锅上蒸一分钟，然后在其上涂抹各种小料即可。最初只有豆馅、白糖、红果三种馅料，逐渐发展到囊括橘子、苹果、菠萝、草莓、巧克力、黑芝麻、香芋等多个品种的小料。
有些摊位将制做好的熟梨糕放在纸上，还有些心思细腻的摊主为了将小本生意立足于长期发展，便开创出自己独特的风格，还会选用一张薄脆饼托着，而薄饼香脆可口，也很美味。最初只有豆馅、白糖、红果三种馅料，逐渐发展到囊括橘子、苹果、菠萝、草莓、巧克力、黑芝麻、香芋等多个品种的小料，形成一种地道的天津风味小吃
目前的熟梨糕相对口味比较单一，难以符合大部分人的口味，特别是现在大众口味需求越来越高的情况下。
发明内容
本发明的目的在于针对现有技术的缺陷和不足，提供一种熟梨糕制作工艺及配方，它添加了各种辅料，丰富了熟梨糕种类，开拓创新并满足更多人群的口味需求。
为实现上述目的，熟梨糕由以下重量份数配比的配料组成：精选上等东北大米磨粉60-75KG、精选长江以南粳米磨粉25-40kg、大枣200克、桂圆0.5kg、陈皮100克、酸枣核100克、芡实100克、枸杞子200克、山药1kg、红糖100克、姜丝100克、蜂蜜100克、糖100克、玫瑰花50克、桂花50克、木糖醇50克、核桃200克、百合50克、黑芝麻50克、白芝麻50克、绿茶精华（茶粉）100克、牛奶红豆200克、绿豆200克、薏仁燕麦100克、全麦粉100克、藕粉100克、水果、辅料。
所述的水果包含：猕猴桃、樱桃、橙子、山楂、柠檬、火龙果、桃子、金桔、酸枣，其中的一种或数种水果混合而成。
所述辅料的配方制作方法如下：选用当年产酸枣仁，晒干磨粉，干桂圆肉打碎，清水放入容器加热，将酸枣仁粉倒入其中按比例2:1分量，加入适量桂圆肉末、白糖、食盐、蜂蜜熬制粘稠，自然放凉备用，做为酸枣辅料。
熟梨糕制作工艺，其特征在于它由以下工艺步骤制作而成：1.精选上等东北大米磨粉加上精选长江以南粳米磨粉一起作为主料。2.然后将大米磨粉后放入蒸箱内高温加热，待米粉膨胀至原有体积的300%。3.自然放凉后再撒上辅料完成。
本发明的有益效果：本发明不仅松软可口、种类新颖、口感丰富，配上酸枣料更是有安神助眠的效果。
具体实施方式
实施例1
本实施例采用以下制作工艺：精选上等东北大米磨粉60-75KG、精选长江以南粳米磨粉25-40kg、大枣200克、桂圆0.5kg、陈皮100克、酸枣核100克、芡实100克、枸杞子200克、山药1kg、红糖100克、姜丝100克、蜂蜜100克、糖100克、玫瑰花50克、桂花50克、木糖醇50克、核桃200克、百合50克、黑芝麻50克、白芝麻50克、绿茶精华（茶粉）100克、牛奶红豆200克、绿豆200克、薏仁燕麦100克、全麦粉100克、藕粉100克、水果、辅料；所述的水果包含：猕猴桃、樱桃、橙子、山楂、柠檬、火龙果、桃子、金桔、酸枣，其中的一种或数种水果混合而成。其中主料为：精选上等东北大米磨粉70kg,精选长江以南粳米磨粉30kg；辅料选用当年产酸枣仁，晒干磨粉，干桂圆肉打碎，清水放入容器加热，将酸枣仁粉倒入其中按比例2:1分量，加入适量桂圆肉末、白糖、食盐、蜂蜜熬制粘稠，自然放凉备用，该辅料为酸枣辅料；熟梨糕制作工艺由以下步骤组成：1.精选上等东北大米磨粉加上精选长江以南粳米磨粉一起作为主料，2.然后将大米磨粉后放入蒸箱内高温加热，待米粉膨胀至原有体积的300%，3.自然放凉后再撒上辅料完成。
实施例2
本实施例与实施例1不同点在于所述辅料的配方及制作工艺如下：选用芡实、山药、山楂、莲子、磨粉备用，大米、糯米1:1磨粉，白糖、食盐，将芡实、山药、山楂、莲子等粉料与大米、糯米粉、白糖混合后蒸箱预热，将粉料盛于容器，蒸35分钟至熟为止，该辅料为芡实辅料，其余配方及制作工艺与实施例1相同。
实施例3
本实施例与实施例1不同点在于所述辅料的配方及制作工艺如下：选用山楂打浆、陈皮、桂花、薏仁磨粉备用，白糖、蜂蜜、食盐，清水放入容器加热，将山楂打浆、陈皮、桂花、薏仁，加入适量白糖、蜂蜜，熬制粘稠，自然放凉备用，该辅料为山楂辅料，其余配方及制作工艺与实施例1相同。
实施例4
本实施例与实施例1不同点在于所述辅料的配方及制作工艺如下：选用玫瑰花、鸡冠花打粉，红糖、食盐，清水放入容器加热，将玫瑰花粉、鸡冠花粉，加入适量红糖、蜂蜜，熬制粘稠，自然放凉备用，该辅料为双花辅料，其余配方及制作工艺与实施例1相同。
实施例5
本实施例与实施例1不同点在于所述辅料的配方及制作工艺如下：选用樱桃，洗净打碎，白糖、蜂蜜、食盐，清水放入容器加热，将樱桃酱，加入适量白糖、蜂蜜，熬制粘稠，自然放凉备用，该辅料为樱桃辅料，其余配方及制作工艺与实施例1相同。
实施例6
本实施例与实施例1不同点在于所述辅料的配方及制作工艺如下：选用花生、芝麻、花椒粉碎处理，食盐、米粉，花生、芝麻、花椒粉、米粉、食盐烤箱烤熟，放凉备用，该辅料为花生辅料、芝麻辅料，其余配方及制作工艺与实施例1相同。
以上所述，仅用以说明发明的技术方案而非限制，本领域普通技术人员对本发明的技术方案所做的其它修改或者等同替换，只要不脱离本发明技术方案的精神和范围，均应涵盖在本发明的权利要求范围当中。
Claims (9)
1.熟梨糕制作工艺及配方，其特征在于：熟梨糕由以下重量份数配比的配料组成：精选上等东北大米磨粉60-75KG、精选长江以南粳米磨粉25-40kg、大枣200克、桂圆0.5kg、陈皮100克、酸枣核100克、芡实100克、枸杞子200克、山药1kg、红糖100克、姜丝100克、蜂蜜100克、糖100克、玫瑰花50克、桂花50克、木糖醇50克、核桃200克、百合50克、黑芝麻50克、白芝麻50克、绿茶精华（茶粉）100克、牛奶红豆200克、绿豆200克、薏仁燕麦100克、全麦粉100克、藕粉100克、水果、辅料。
2.根据权利要求1所述的熟梨糕制作工艺及配方，其特征在于：所述的水果包含猕猴桃、樱桃、橙子、山楂、柠檬、火龙果、桃子、金桔、酸枣中的一种或数种水果混合而成。
3.根据权利要求1所述的熟梨糕制作工艺及配方，其特征在于：所述辅料的配方制作方法如下：选用当年产酸枣仁，晒干磨粉，干桂圆肉打碎，清水放入容器加热，将酸枣仁粉倒入其中按比例2:1分量，加入适量桂圆肉末、白糖、食盐、蜂蜜熬制粘稠，自然放凉备用，做为酸枣辅料。
4.熟梨糕制作工艺，其特征在于它由以下工艺步骤制作而成：1.精选上等东北大米磨粉加上精选长江以南粳米磨粉一起作为主料；2.然后将大米磨粉后放入蒸箱内高温加热，待米粉膨胀至原有体积的300%；3.自然放凉后再撒上辅料完成。
5.根据权利要求1所述的熟梨糕制作工艺及配方，其特征在于所述辅料的配方制作方法如下：选用芡实、山药、山楂、莲子、磨粉备用，大米、糯米1:1磨粉，白糖、食盐，将芡实、山药、山楂、莲子等粉料与大米、糯米粉、白糖混合后蒸箱预热，将粉料盛于容器，蒸35分钟至熟为止，自然放凉备用，该辅料为芡实辅料。
6.根据权利要求1所述的熟梨糕制作工艺及配方，其特征在于所述辅料的配方制作方法如下：选用山楂打浆、陈皮、桂花、薏仁磨粉备用，白糖、蜂蜜、食盐，清水放入容器加热，将山楂打浆、陈皮、桂花、薏仁，加入适量白糖、蜂蜜，熬制粘稠，自然放凉备用，该辅料为山楂辅料。
7.根据权利要求1所述的熟梨糕制作工艺及配方，其特征在于所述辅料的配方制作方法如下：选用玫瑰花、鸡冠花打粉，红糖、食盐，清水放入容器加热，将玫瑰花粉、鸡冠花粉，加入适量红糖、蜂蜜，熬制粘稠，自然放凉备用，该辅料为双花辅料。
8.根据权利要求1所述的熟梨糕制作工艺及配方，其特征在于所述辅料的配方制作方法如下：选用樱桃，洗净打碎，白糖、蜂蜜、食盐，清水放入容器加热，将樱桃酱，加入适量白糖、蜂蜜，熬制粘稠，自然放凉备用，该辅料为樱桃辅料。
9.根据权利要求1所述的熟梨糕制作工艺及配方，其特征在于所述辅料的配方制作方法如下：选用花生、芝麻、花椒粉碎处理，食盐、米粉，花生、芝麻、花椒粉、米粉、食盐烤箱烤熟，放凉备用，该辅料为花生辅料、芝麻辅料。
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