CN108719797A - 一种弹韧桂花馅米饼的制备方法 - Google Patents
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Abstract
本发明涉及食品技术领域，具体为一种弹韧桂花馅米饼的制备方法。本发明通过用复配胶与鲜桂花制作成由透明胶体包裹桂花的桂花馅，制得的桂花馅晶莹剔透，可完美呈现桂花的原貌，并且可保留桂花原有的香味，食用时可充分散发桂花的花香。通过使用适量本发明所述的复配胶，使制得的桂花馅具有较好的弹韧性，具有弹韧口感，且易于脱模，表面更平整光滑。用本发明所述粉料包裹桂花馅形成的弹韧桂花馅米饼品种新颖，色香味俱全。
Description
技术领域
本发明涉及食品技术领域，尤其涉及一种弹韧桂花馅米饼的制备方法。
背景技术
鲜花饼是以云南特有的食用玫瑰花入料的酥饼，是具有云南特色的云南经典点心代表。鲜花饼在云南当地烘焙品牌大都均有销售。现有鲜花饼根据其馅料不同，可分为红豆鲜花饼、芝麻冰鲜花饼、花生鲜花饼、莲蓉鲜花饼等。含鲜花类馅料的鲜花饼一般是将花瓣碎片与豆蓉等其它馅料混合后包裹于皮料内而成，鲜花的香味及鲜花花瓣原有色泽几乎被其它馅料掩盖及破坏，无法呈现鲜花花瓣原貌。
发明内容
本发明针对现有鲜花饼无法呈现花瓣原貌的美观及花香味几乎被其它馅料掩盖的问题，提供一种可完美呈现桂花原貌和桂花香的弹韧桂花馅米饼的制作方法。
为实现上述目的，本发明采用以下技术方案。
一种弹韧桂花馅米饼的制备方法，包括以下步骤：
S1，将糖加入水中制成糖水，然后向常温的糖水中加入复配胶并搅拌均匀得混合液，加热混合液至沸腾，制得糖胶液。
所述糖胶液中各组分的重量份分别为：糖10-15份，复配胶10-15份，水100份。
优选的，所述糖胶液中各组分的重量份分别为：糖10份，复配胶13份，水100份。
所述复配胶由以下质量百分比的各组分组成：槐豆胶40-50％，结冷胶40-50％，卡拉胶10-20％。
优选的，所述复配胶由以下质量百分比的各组分组成：槐豆胶40％，结冷胶45％，卡拉胶15％。
S2，向糖胶液中加入重量份为5-7份的鲜桂花并搅拌均匀，得桂花糖胶液。
S3，将桂花糖胶液置于半径不大于5mm的半球形的模具中并自然冷却至室温，脱模后制得桂花馅；备用。
S4，将大米浸泡于水中3-12h，得浸水大米；将浸水大米、花生仁、芝麻混合均匀并置于150-180℃中烘15-20min，得熟料；熟料与糖混合后将混合物研磨成粉末，得粉料。
所述制成粉料的各组分的重量份为：大米5份，花生仁1.5-2.5份，芝麻0.5-1.5份，糖1.5-2.5份。
优选的，所述制成粉料的各组分的重量份为：大米5份，花生仁2份，芝麻1份，糖2份。
S5，向模具中加入一层粉料，然后在粉料上放桂花馅，接着再向模具中加入粉料使桂花馅被包裹在粉料内，压实模具中的物料，然后脱模，得到坯饼。
S6，将坯饼置于沸腾的水面上方蒸煮2-4min，制得弹韧桂花馅米饼。
与现有技术相比，本发明的有益效果是：本发明通过用复配胶与鲜桂花制作成由透明胶体包裹桂花的桂花馅，制得的桂花馅晶莹剔透，可完美呈现桂花的原貌，并且可保留桂花原有的香味，食用时可充分散发桂花的花香。通过使用适量本发明所述的复配胶，使制得的桂花馅具有较好的弹韧性，具有弹韧口感，且易于脱模，表面更平整光滑。用本发明所述粉料包裹桂花馅形成的弹韧桂花馅米饼品种新颖，色香味俱全。
具体实施方式
为了更充分的理解本发明的技术内容，下面结合具体实施例对本发明的技术方案作进一步介绍和说明。
实施例1-9
实施例1-9分别提供了一种弹韧桂花馅米饼的制作方法，各实施例中使用的各组分及用量如下表1所示。
具体的制作步骤如下：
S1，按表1数据分别称取各组分，备用。
S2，将糖加入水中制成糖水，然后向常温的糖水中加入复配胶并搅拌均匀得混合液，加热混合液至沸腾，制得糖胶液。
S3，向糖胶液中加入鲜桂花并搅拌均匀，得桂花糖胶液。
S4，将桂花糖胶液置于半径不大于5mm的半球形的模具中并自然冷却至室温，脱模后制得桂花馅；备用。
S5，将大米浸泡于水中3-12h，得浸水大米；将浸水大米、花生仁、芝麻混合均匀并置于150-180℃中烘15-20min，得熟料；熟料与糖混合后将混合物研磨成粉末，得粉料。
S6，向模具中加入一层粉料，然后在粉料上放桂花馅，接着再向模具中加入粉料使桂花馅被包裹在粉料内，压实模具中的物料，然后脱模，得到坯饼。
S7，将坯饼置于沸腾的水面上方蒸煮2min，制得弹韧桂花馅米饼。
表1 实施例1-9中各组分的用量
由实施例1-9制备的桂花馅表面光滑平整，透明，可直接观看到包裹在胶体内的桂花原貌。由实施例7制备的桂花馅明显较其它实施例制备的桂花馅软，无明显的弹性。
试吃调查：20名年龄在20-25岁的试吃者(男女分别10名)分别品尝实施例1-9制备的弹韧桂花馅米饼，并评价弹韧桂花馅米饼的花香味和弹韧口感。20名试吃者对实施例1-9制备的弹韧桂花馅米饼的花香味均为好评，食用时散发出明显的桂花香。20名试吃者对实施例1-6制备的弹韧桂花馅米饼的桂花馅的弹韧口感的好评度最高，弹韧性适中；实施例7的弹韧桂花馅米饼，桂花馅无明显弹韧性，几乎无弹韧口感；实施例8的弹韧桂花馅米饼，桂花馅略有弹韧口感，但不明显；实施例9的弹韧桂花馅米饼，桂花馅的弹韧性过强。
以上所述仅以实施例来进一步说明本发明的技术内容，以便于读者更容易理解，但不代表本发明的实施方式仅限于此，任何依本发明所做的技术延伸或再创造，均受本发明的保护。
Claims (4)
1.一种弹韧桂花馅米饼的制备方法，其特征在于，包括以下步骤：
S1，将糖加入水中制成糖水，然后向常温的糖水中加入复配胶并搅拌均匀得混合液，加热混合液至沸腾，制得糖胶液；
所述糖胶液中各组分的重量份分别为：糖10-15份，复配胶10-15份，水100份；
所述复配胶由以下质量百分比的各组分组成：槐豆胶40-50％，结冷胶40-50％，卡拉胶10-20％；
S2，向糖胶液中加入重量份为5-7份的鲜桂花并搅拌均匀，得桂花糖胶液；
S3，将桂花糖胶液置于半径不大于5mm的半球形的模具中并自然冷却至室温，脱模后制得桂花馅；备用；
S4，将大米浸泡于水中3-12h，得浸水大米；将浸水大米、花生仁、芝麻混合均匀并置于150-180℃中烘15-20min，得熟料；熟料与糖混合后将混合物研磨成粉末，得粉料；
所述制成粉料的各组分的重量份为：大米5份，花生仁1.5-2.5份，芝麻0.5-1.5份，糖1.5-2.5份；
S5，向模具中加入一层粉料，然后在粉料上放桂花馅，接着再向模具中加入粉料使桂花馅被包裹在粉料内，压实模具中的物料，然后脱模，得到坯饼；
S6，将坯饼置于沸腾的水面上方蒸煮2-4min，制得弹韧桂花馅米饼。
2.根据权利要求1所述的一种弹韧桂花馅米饼的制备方法，其特征在于，所述糖胶液中各组分的重量份分别为：糖10份，复配胶13份，水100份。
3.根据权利要求1所述的一种弹韧桂花馅米饼的制备方法，其特征在于，所述复配胶由以下质量百分比的各组分组成：槐豆胶40％，结冷胶45％，卡拉胶15％。
4.根据权利要求1所述的一种弹韧桂花馅米饼的制备方法，其特征在于，所述制成粉料的各组分的重量份为：大米5份，花生仁2份，芝麻1份，糖2份。
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