CN108142919A - 一种百香果凉粉的制作方法 - Google Patents
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Abstract
本发明公开了一种百香果凉粉的制作方法,包括以下步骤:(1)制备百香果汁:将百香果切开,取出果肉,放入打汁机内进行打汁,完成后将百香果汁取出与柠檬汁、蜂蜜混合并搅拌均匀,百香果汁、柠檬汁、蜂蜜混合比例为4:2:1‑3:1:1;(2)制备百香果凉粉:将白凉粉用冷水开合,搅拌均匀成无颗粒的稀糊;取厚底锅,加清水,煮沸后边搅拌边加入调好的稀糊,继续加热直至透明关火,加入适量步骤(1)制作好的百香果汁混合液,搅拌均匀,放置通风冷却凝固,即可。该凉粉制作工序简单,美味可口,营养丰富,口感香甜,美味可口,不添加化学添加剂,有益健康。
Description
技术领域
本发明涉及食品领域,具体的说,是涉及到一种百香果凉粉的制作方法。
背景技术
凉粉为汉族食品之一,流行于中国各地。调以酱油、醋、芥茉而食,清凉爽滑,为夏季风味食品。在华南地区是指凉粉草及大米所制作的、冷冻后成绿色或黑色胶状凝固物,暑天可作解渴品,如广式凉粉、江西凉粉等。而西北地区是指用米、豌豆或各种薯类淀粉所制作的凉拌粉,如荣昌黄凉粉、四川凉粉、青海凉粉、山西凉粉等。夏季吃凉粉消暑解渴;冬季热吃凉粉多调辣椒又可祛寒。凉粉的制作方法很多,但目前尚未市场上尚未有百香果凉粉。
发明内容
本发明的目的是提供一种百香果凉粉的制作方法,该凉粉制作工序简单,美味可口,营养丰富,口感香甜,美味可口,不添加化学添加剂,有益健康。
为实现上述目的,本发明是通过以下技术方案实现的:一种百香果凉粉的制作方法,包括以下步骤:(1)制备百香果汁:将百香果切开,取出果肉,放入打汁机内进行打汁,完成后将百香果汁取出与柠檬汁、蜂蜜混合并搅拌均匀,百香果汁、柠檬汁、蜂蜜混合比例为4:2:1-3:1:1;(2)制备百香果凉粉:将白凉粉用冷水开合,搅拌均匀成无颗粒的稀糊;取厚底锅,加清水,煮沸后边搅拌边加入调好的稀糊,继续加热直至透明关火,加入适量步骤(1)制作好的百香果汁混合液,搅拌均匀,放置通风冷却凝固,即可。
进一步说明,所述百香果汁、柠檬汁、蜂蜜混合比例为4:2:1。
进一步说明,所述百香果凉粉还包括西瓜或雪梨,将适量西瓜或雪梨切成2-3cm3 大小加入到百香果凉粉中。
本发明具有如下有益效果:百香果果实含有人体所需17种氨基酸、多种维生素和类胡萝卜素, 其中包括非常丰富的天然维生素C,每100克果汁中就含有维生素C为34.6毫克,还富含维生素A、B1、B2等,另外还含有丰富的钙、磷、铁和多种氨基酸等物质及微量元素。可溶性固形物占5%-16%,总酸量为3.8%-4%,甜酸适中,营养价值很高。柠檬富含维生素C、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸、奎宁酸、柠檬酸、苹果酸、橙皮苷、柚皮苷、香豆精、高量钾元素和低量钠元素等,对人体十分有益。将白凉粉用冷水开合能将粉末融化的更加细腻。将百香果、柠檬汁和蜂蜜混合可以使得凉粉,口感香甜,美味可口,有益健康。
具体实施方式
以下结合具体实施方式对本发明作进一步详细描述,但不限制本发明的保护范围和应用范围:
实施例1
一种百香果凉粉的制作方法,包括以下步骤:(1)制备百香果汁:将百香果切开,取出果肉,放入打汁机内进行打汁,完成后将百香果汁取出与柠檬汁、蜂蜜混合并搅拌均匀,百香果汁、柠檬汁、蜂蜜混合比例为3:1:1;(2)制备百香果凉粉:将白凉粉用冷水开合,搅拌均匀成无颗粒的稀糊;取厚底锅,加清水,煮沸后边搅拌边加入调好的稀糊,继续加热直至透明关火,加入适量步骤(1)制作好的百香果汁混合液,搅拌均匀,放置通风冷却凝固,将适量西瓜或雪梨切成2cm3 大小加入到百香果凉粉中,即可。
实施例2
一种百香果凉粉的制作方法,包括以下步骤:(1)制备百香果汁:将百香果切开,取出果肉,放入打汁机内进行打汁,完成后将百香果汁取出与柠檬汁、蜂蜜混合并搅拌均匀,百香果汁、柠檬汁、蜂蜜混合比例为4:2:1;(2)制备百香果凉粉:将白凉粉用冷水开合,搅拌均匀成无颗粒的稀糊;取厚底锅,加清水,煮沸后边搅拌边加入调好的稀糊,继续加热直至透明关火,加入适量步骤(1)制作好的百香果汁混合液,搅拌均匀,放置通风冷却凝固,将适量西瓜或雪梨切成3cm3 大小加入到百香果凉粉中,即可。
实施例3
一种百香果凉粉的制作方法,包括以下步骤:(1)制备百香果汁:将百香果切开,取出果肉,放入打汁机内进行打汁,完成后将百香果汁取出与柠檬汁、蜂蜜混合并搅拌均匀,百香果汁、柠檬汁、蜂蜜混合比例为4:1:1;(2)制备百香果凉粉:将白凉粉用冷水开合,搅拌均匀成无颗粒的稀糊;取厚底锅,加清水,煮沸后边搅拌边加入调好的稀糊,继续加热直至透明关火,加入适量步骤(1)制作好的百香果汁混合液,搅拌均匀,放置通风冷却凝固,将适量西瓜或雪梨切成3cm3 大小加入到百香果凉粉中,即可。
本发明具有如下有益效果:百香果果实含有人体所需17种氨基酸、多种维生素和类胡萝卜素, 其中包括非常丰富的天然维生素C,每100克果汁中就含有维生素C为34.6毫克,还富含维生素A、B1、B2等,另外还含有丰富的钙、磷、铁和多种氨基酸等物质及微量元素。可溶性固形物占5%-16%,总酸量为3.8%-4%,甜酸适中,营养价值很高。柠檬富含维生素C、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸、奎宁酸、柠檬酸、苹果酸、橙皮苷、柚皮苷、香豆精、高量钾元素和低量钠元素等,对人体十分有益。将白凉粉用冷水开合能将粉末融化的更加细腻。将百香果、柠檬汁和蜂蜜混合可以使得凉粉,口感香甜,美味可口,有益健康。
以上内容是结合具体的优选实施方式对本发明所作的进一步详细说明,不能认定本发明的具体实施只局限于这些说明。对于本发明所属技术领域的普通技术人员来说,在不脱离本发明构思的前提下做出若干等同替代或明显变型,而且性能或用途相同,都应当视为属于本发明由所提交的权利要求书确定的专利保护范围。
Claims (3)
1.一种百香果凉粉的制作方法,其特征在于,包括以下步骤:
(1)制备百香果汁:将百香果切开,取出果肉,放入打汁机内进行打汁,完成后将百香果汁取出与柠檬汁、蜂蜜混合并搅拌均匀,百香果汁、柠檬汁、蜂蜜混合比例为4:2:1-3:1:1;(2)制备百香果凉粉:将白凉粉用冷水开合,搅拌均匀成无颗粒的稀糊;取厚底锅,加清水,煮沸后边搅拌边加入调好的稀糊,继续加热直至透明关火,加入适量步骤(1)制作好的百香果汁混合液,搅拌均匀,放置通风冷却凝固,即可。
2.根据权利要求1所述的百香果凉粉的制作方法,其特征在于:所述百香果汁、柠檬汁、蜂蜜混合比例为4:2:1。
3.根据权利要求1所述的百香果凉粉的制作方法,其特征在于:还包括西瓜或雪梨,将适量西瓜或雪梨切成2-3cm3 大小加入到百香果凉粉中。
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