CN108741046B - 一种酸角水晶啤酒糕及其制备方法 - Google Patents
一种酸角水晶啤酒糕及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种酸角水晶啤酒糕及其制备方法,属于食品加工领域,包括水晶状糕体和混合酱心。水晶状糕体由桃胶浆、酸角壳和核的浸提液、魔芋粉、木糖醇比例融合,加入30%的青岛啤酒凝固而成;混合酱心由酸角果肉、蒲公英浸提液、酸角壳和酸角核的浸提液、紫苏粉制备而成。本发明制备的产品具有独特的啤酒风味,清凉、酸甜可口,具有清热解暑、消食开胃的功效,无论是口味还是营养上符合中老年人对健康的需求。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种酸角水晶啤酒糕及其制备方法。
背景技术
水晶糕是我国的传统食品,由糯米、番薯粉、玉米淀粉等不同原料制成不同形态的水晶糕,不含馅料,其口味较为单一且营养价值不高。
酸角性甘,辛,酸,凉,有祛热解暑、消积化食、提神醒脑的功效,酸角含有丰富的有机酸、蛋白质、多种矿物质和维生素,营养丰富,是一种药食两用的植物。酸角果肉的药理作用研究表明其具有抑菌、降血糖、轻泻、抗突变和抗致癌物、保护细胞损伤等作用。酸角果肉乙醇的提取物中含有一定的抗菌成分。酸角壳富含黄酮类化合物及槲皮素、山奈酚、桑色素、芹菜素、柚皮素和木犀草素等成分,具有降血脂的功效。酸角核富含淀粉、多糖和多种氨基酸,其种皮抽提物具有很强的抗氧化性,是一种安全、纯天然和低成本的抗氧化剂。目前在食品领域的酸角产品主要有酸角饮料、酸角果脯、酸角糖和酸角种子中提取的酸角胶。
蒲公英味苦,甘,性寒,归肝、胃经,有清热解毒、消肿散结、利尿通淋之功效。蒲公英含有多种化学成分,包括胡萝卜素类、三萜类、黄酮类、果糖、维生素、胆碱、蛋白质等,有抗菌、抗内毒素、抗胃损伤、抗肿瘤作用及具有免疫调节等药理活性。目前在食品领域的蒲公英产品有蒲公英茶、蒲公英中药酒、蒲公英湿巾等。
紫苏是富含有芳香物质的天然草本植物,紫苏中含有的紫苏醛、柠檬醛具有镇静作用,也可使机体支气管分泌物减少,具有化痰平喘的作用。紫苏籽以及紫苏叶中含有丰富的柠檬烯——“强抗氧化剂”,具有强力中和体内不稳定自由基,减少自由基损害,延缓衰老的作用。目前在食品领域的紫苏产品有紫苏油、紫苏汁调味料、紫苏茶、紫苏酒等。
桃胶,又称桃树胶,是桃或山桃的树干受伤或受微生物感染后分泌的胶质,呈淡红色或淡黄色半透明状。目前在食品领域的桃胶产品有桃胶酸奶、桃胶面膜、桃胶果冻等。
啤酒作为最受中老年人喜爱的饮品之一,在市面上通常以液态饮品形式出现。
魔芋(又名蒟蒻),其主要成分魔芋葡甘露聚糖有较强的凝胶性和粘性,且遇钙离子可以显著增加其凝胶特性。
木糖醇与蔗糖的理化性质相似,是蔗糖的理想完美替代品。
目前公开的酸角糕有:CN106962580A公开一种酸角糕的制作方法,CN105707797A公开一种普洱茶酸角果糕的制作方法,CN102132807A公开一种酸角果糕,这些制备方法都是采用去皮的酸角直接泡水制得的酸角汁作为原料来制备酸角糕,其制备方法不能充分利用酸角中的营养物质,且制得的产品没有层次感,口味/口感单一,制备的酸角糕比较硬,不适合中老年人食用,尤其不适合糖尿病患者。
发明内容
本发明的目的是提供一种酸角水晶啤酒糕及其制备方法,该酸角水晶啤酒糕酒香浓郁,清凉、酸甜可口,具有清热解暑、消食开胃的功效,适合广大中老年人食用,尤其适合糖尿病人和对啤酒等酒精饮料又无法忘怀的中老年人。
为实现上述目的,本发明采用以下方案:
本发明提供了一种酸角水晶啤酒糕,包括糕体和混合酱心,糕体由酸角壳、核的浸提液与啤酒、桃胶浆和魔芋粉凝固而成,混合酱心由酸角果肉、蒲公英浸提液、紫苏叶和紫苏籽制备而成。
本发明还提供了一种酸角水晶啤酒糕的制备方法,包括以下步骤:
(1)原料的处理
酸角:酸角剥离,得到酸角果肉;将酸角壳、酸角核在相当于其12~17倍质量的沸水中浸提10~20min,得酸角壳和核的浸提液;
蒲公英:将蒲公英在相当于其18~22倍质量的热水中浸提10~20min,得蒲公英的浸提液;
酸角壳、酸角核和蒲公英中含多种生理活性物质,具有很高的药用价值,水提法可有效提取酸角壳、酸角核和蒲公英中水溶性多糖等活性物质,并且提取温度、提取时间和料液比对提取效果有很大影响作用,本发明发现酸角壳、酸角核在相当于其12~17倍质量的沸水中浸提10~20min,可获得水溶性多糖和黄酮类化合物等较高的提取效率;蒲公英在相当于其18~22倍质量的热水中浸提10~20min,可有效的获得绿原酸、黄酮类、有机碱等抑菌成分,由于绿原酸本身的不稳定性,提取时不能过高温、强光和长时间加热。
紫苏粉:将紫苏叶和紫苏籽烘干后打粉,过140~150目筛,得紫苏粉;
紫苏叶和紫苏籽含有丰富的营养物质,本发明将紫苏叶和紫苏籽原料洗净干燥处理后打粉,过130~150目筛,可以得到合适粒径等级的颗粒或粉末,使得产品的口感更佳细腻。
桃胶:将桃胶加水浸泡10~14h,挑出发黑的桃树胶,得到琥珀色的优质桃树胶后,打浆成桃胶浆;
桃胶有足够的水溶性和适当的粘度,用清水浸泡10多小时后会完全泡发变软,一方面可以方便打浆制桃胶浆,另一方面可以很好的将桃胶中的糖溶解出。
(2)酸角酱的制备
按照酸角果肉、蒲公英浸提液、酸角壳和核浸提液、紫苏粉按(8~12):(1~5):(0.5~1.5):(0.04~0.08)质量比例,先将酸角果肉、蒲公英浸提液、酸角壳和核浸提液混合,边加热边不断搅拌,除去酸角果肉的筋膜,搅拌至浓稠状后再加入紫苏粉,得到酸角酱,冷藏保存。
本发明将酸角果肉、蒲公英浸提液、酸角壳和核浸提液、紫苏粉按质量比(8~12):(1~5):(0.5~1.5):(0.04~0.08)混合,该比例可以改善酸角壳和核的苦涩感。酸角果肉的筋膜的存在会影响产品的口感和细腻感,所以本发明将其除去。本发明添加一定比例的紫苏粉不仅可以达到抑菌的作用,还能为产品提供天然草本植物的芳香味道。
(3)酸角水晶啤酒糕的制作
按照桃胶浆、酸角壳和核的浸提液、魔芋粉、木糖醇(8~12):(11~15):(1.8~2.5):(3.8~4.4)的质量比例,先将桃胶浆加酸角壳和核的浸提液,均匀搅拌后,加入事先混合分散均匀的魔芋粉和木糖醇,小火熬浆,保持微沸状态5min,使充分溶解形成透明状质地均匀的胶液,冷却至(50~60)℃,加入占相当于总料的质量比例为30%的青岛啤酒(事先放于50~60℃水浴预热),充分混合均匀;
取一份酸角酱铺到模具底部,趁热按比例倒入2份透明淡黄色水晶状啤酒于模具中。在紫外照射下自然冷却,即得成品酸角水晶啤酒糕,将成品从模具中取出后,真空独立包装。
优选地,所述步骤(1)中,酸角壳、酸角核在相当于其15倍质量的沸水中浸提15min。
优选地,所述步骤(1)中,蒲公英在相当于其20倍质量的沸水中浸提15min。
优选地,所述步骤(1)中,紫苏叶和紫苏籽打粉后过140目筛。
优选地,所述步骤(1)中,桃胶加水浸泡12h。
优选地,步骤(2)中,所述酸角果肉、蒲公英浸提液、酸角壳和核浸提液、紫苏粉质量比为(8~12):(1~5):(0.5~1.5):(0.04~0.08)。
进一步,优选地,步骤(2)中,所述酸角果肉、蒲公英浸提液、酸角壳和核浸提液、紫苏粉的质量比为10:3:1:0.06。
优选地,所述步骤(3)中,所述桃胶浆、酸角壳和核的浸提液、魔芋粉、木糖醇的质量比为(8~12):(11~15):(1.8~2.5):(3.8~4.4)。
进一步,优选地,所述步骤(3)中,所述桃胶浆、酸角壳和核的浸提液、魔芋粉、木糖醇的质量比为10:13:2.2:4.1。
优选地,所述步骤(3)中,倒入2份上述熬制的浆于模具中。
优选地,所述步骤(3)中,所述啤酒提前水浴预热至55℃,
本发明的营养机理为:
酸角是一种药食两用的植物,果肉呈红色或棕色,含有葡萄糖、果糖、蔗糖多种糖类,其中还原糖在总糖中含量高达95%以上;有机酸含量达13.86%;蛋白质含量丰富,谷氨酸、精氨酸、天冬氨酸含量明显高于苹果、猕猴桃等水果;钾、钙、磷、镁等矿质元素含量均高于一般水果,且酸角果肉中的钙、磷比平衡,接近1∶1,且酸角是在所有水果中含钙量较高的一种,对儿童缺钙症状有良好的防治功效;维生素E含量丰富;含有多种芳香族物质。酸角壳富含黄酮类化合物等活性成分,具有降血脂的功效。酸角核含水溶性多糖和多种氨基酸,其种皮抽提物具有很强的抗氧化性,是一种安全、纯天然和低成本的抗氧化剂。
蒲公英是一种药食两用的植物,含有多种化学成分,包括胡萝卜素类、三萜类、黄酮类、果糖、维生素、胆碱、蛋白质等,具有清热解毒、消肿散结、利尿通淋之功效。
紫苏是富含有芳香物质的天然草本植物,其含有挥发性的紫苏醛等芳香物质是一种高效的植物“防腐剂”,可在在产品中作为天然防腐剂使用。紫苏籽以及紫苏叶中含有丰富的柠檬烯——“强抗氧化剂”,具有强力中和体内不稳定自由基,减少自由基损害,延缓衰老的作用。
桃胶是一种水溶性植物纤维,可以阻碍小肠上皮细胞对葡萄糖的吸收,餐后降低血糖方面效果显著。桃胶的主要成分为多糖,包括半乳糖、阿拉伯糖,还有少量甘露糖、葡萄糖等成分,桃胶多糖具有降血糖、降血脂、免疫调节作用。
啤酒作为最受中老年人喜爱饮品之一,营养价值较高且味道独特,啤酒中含有大量抗氧化物质,包括多酚如阿魏酸、豆香酸、儿茶素、花色素以及类黑精,还有一些还原性蛋白质,能够有效预防心脏病、动脉硬化、骨质疏松症等。现代科学证明适量地饮用啤酒对人体有益。
魔芋是一种天然的高纤维食品,其主要成分魔芋葡甘露聚糖食用后不在胃中消化,能有效吸附胆固醇和胆汁酸,并能抑制肠道对胆固醇和胆汁酸的吸收。同时,因它不能被人们的唾液吸收及胰淀粉酶水解而消化吸收,具有降脂、降血压、洁胃、通便、防癌等功能,具有促进肠系酶类分泌、提高肠系酶类的活性、清楚肠内壁上的沉积废物的作用。且魔芋甘露聚糖具有抗醉解酒和对酒精性肝损伤的保护作用,具体体现在可以降低血液中酒精浓度、调节炎症介质的产生、保护胃粘膜等方面。
木糖醇的代谢与胰岛素无关,不会发生美拉德反应,不会被酵母发酵,具有清凉感和吸湿性,还可以预防龋齿,用木糖醇做甜味剂,可以缓解糖尿病人的三多症状(多饮、多尿、多食),适合糖尿病人食用,并且有益于牙齿健康,非常符合中老年人对健康的要求。
本发明的有益效果是:
(1)本发明提供一种酸角水晶啤酒糕新的产品形式,该产品集合了酸角、蒲公英、紫苏、桃树胶、魔芋、啤酒等多种食材的营养保健及辅助治疗价值,同时也为啤酒提供了一种新型食用方式。
本发明充分利用了酸角果肉和酸角壳和酸角核中的营养成分,将酸角果肉作为酱心,酸角壳和酸角核中通过浸提方式将水溶性营养物质充分溶解出,最大化地实现了酸角产品的综合利用;发明成品具有独特的啤酒风味和清凉口感,表面呈晶莹透亮的淡黄色凝胶状,里面是黄褐色的酸角酱,食用时在清凉爽口的同时又增加了酸角酱的绵软感,产品酒香浓郁,清凉、酸甜可口,具有清热解暑、消食开胃的功效。
(2)本发明提供了一种含有酒香味的酸角糕产品,对于喜欢饮酒的中老年人来说、是最佳的食品选择,本发明中的魔芋粉的主要成分魔芋葡甘露聚糖,是一种植物多糖,具有解酒抗醉和对酒精性肝损伤的保护作用,和啤酒一起制成水晶状凝胶一起食用可以预防酒精的损伤。中老年人极易患有酒精肝等疾病,但是对啤酒等酒精饮料又无法忘怀,本发明开发出的酸角水晶啤酒糕,其中魔芋粉具有解酒护肝的功效,所以产品无论是口味还是营养都更加符合中老年人对健康的需求。
(3)本发明克服现有技术中制备的酸角糕发硬的不足。制备的酸角水晶啤酒糕柔软,一方面混合酸角酱心的加入在清凉爽口的同时增加酱的绵软感,另一方面,在糕体中本发明添加啤酒,啤酒和酸角壳和酸角核的浸提液中的丰富钙离子相结合,既可以增强凝胶特性,使得产品弹性好,又可以达到补钙的效果;魔芋粉和桃胶可以起到协同作用,魔芋粉有很强大的吸水性和持水性,能显著提高桃胶的凝胶强度,增加产品弹性;啤酒的加入使制得的酸角水晶糕,通体透亮呈浅褐色,且更有光泽。
(4)本发明产品具有很好的抑菌效果。本发明酸角果肉的药理作用研究表明其具有抑菌、降血糖、轻泻、保护细胞损伤等作用。酸角果肉的乙醇提取物中含有抗菌成分;紫苏叶、紫苏籽是一种高效的植物"防腐剂";蒲公英浸提液中含有绿原酸、黄酮类、有机碱等多种抑菌活性成分,所以本发明产品中不需要加入其它的防腐剂,符合现在人对健康绿色食物的追求。此外蒲公英浸提液可有效的提高消化酶(淀粉酶和蛋白酶)的活性,使得产品更易于消化;紫苏含有挥发性的紫苏醛等芳香物质,给产品增加了特有的风味。
(5)本领域公知,酸角壳和酸角核中含有酸角胶,具有良好稳定、乳化、增稠效果,及良好的粘附性能,协同桃胶的黏性,以及魔芋粉的协同作用使得产品弹性好,制备过程无需再加入琼脂、果胶质、卡拉胶等添加剂。
附图说明
图1酸角水晶啤酒糕成品
具体实施方式
以下通过实施例对本发明特征及其它相关特征作进一步详细说明,以便于同行业技术人员的理解:
实施例1:
一种酸角水晶啤酒糕的制备方法,包括以下步骤:
(1)原料的处理
将酸角剥离得到酸角果肉;将酸角壳、酸角核破碎后加相当于壳、核15倍质量的矿泉水,加热至100℃进行热浸提15min,固液分离后收集滤液,得酸角壳和核的浸提液;
蒲公英加相当于其20倍质量的矿泉水,加热至100℃进行热浸提15min,固液分离后收集滤液,得蒲公英的浸提液;
紫苏叶和紫苏籽洗净、烘干、打粉,过140目筛,得紫苏粉;
桃胶加足量矿泉水浸泡12h,清洗并挑出发黑的桃树胶,得到琥珀色的优质桃树胶后,打浆成桃胶浆。
(2)酸角酱的制备
按照酸角果肉、蒲公英浸提液、酸角壳和核浸提液、紫苏粉按10:3:1:0.06质量比例,先将酸角果肉、蒲公英浸提液、酸角壳和核浸提液混合,边加热边不断搅拌,除去酸角果肉的筋膜,搅拌至浓稠状后再加入紫苏粉,得到酸角酱,冷藏保存。
(3)酸角水晶啤酒糕的制作
按照桃胶浆、酸角壳和核的浸提液、魔芋粉、木糖醇10:13:2.2:4.1的质量比例,先将桃胶浆加酸角壳和核的浸提液,均匀搅拌后,加入事先混合分散均匀的魔芋粉和木糖醇,小火熬浆,保持微沸状态5min,使充分溶解形成透明状质地均匀的胶液,冷却至55℃,加入占相当于总料的质量比例为30%的青岛啤酒(事先放于55℃水浴预热),充分混合均匀;
取一份酸角酱铺到模具底部,趁热按比例倒入2份透明淡黄色水晶状啤酒于模具中。在紫外照射下自然冷却,即得成品酸角水晶啤酒糕,将成品从模具中取出后,真空独立包装。
实施例2
(1)原料的处理
将酸角剥离得到酸角果肉;将酸角壳、酸角核破碎后加相当于壳、核12倍质量的矿泉水,加热至100℃进行热浸提10min,固液分离后收集滤液,得酸角壳和核的浸提液;
蒲公英加相当于其18倍质量的矿泉水,加热至100℃进行热浸提10min,固液分离后收集滤液,得蒲公英的浸提液;
紫苏叶和紫苏籽洗净、烘干、打粉,过130目筛,得紫苏粉;
桃胶加足量矿泉水浸泡10h,清洗并挑出发黑的桃树胶,得到琥珀色的优质桃树胶后,打浆成桃胶浆。
(2)酸角酱的制备
按照酸角果肉、蒲公英浸提液、酸角壳和核浸提液、紫苏粉按8:1:0.5:0.04质量比例,先将酸角果肉、蒲公英浸提液、酸角壳和核浸提液混合,边加热边不断搅拌,除去酸角果肉的筋膜,搅拌至浓稠状后再加入紫苏粉,得到酸角酱,冷藏保存。
(3)酸角水晶啤酒糕的制作
按照桃胶浆、酸角壳和核的浸提液、魔芋粉、木糖醇8:11:1.8:3.8的质量比例,先将桃胶浆加酸角壳和核的浸提液,均匀搅拌后,加入事先混合分散均匀的魔芋粉和木糖醇,小火熬浆,保持微沸状态5min,使充分溶解形成透明状质地均匀的胶液,冷却至50℃,加入占相当于总料的质量比例为30%的青岛啤酒(事先放于50℃水浴预热),充分混合均匀;
取一份酸角酱铺到模具底部,趁热按比例倒入2份透明淡黄色水晶状啤酒于模具中。在紫外照射下自然冷却,即得成品酸角水晶啤酒糕,将成品从模具中取出后,真空独立包装。
实施例3
(1)原料的处理
将酸角剥离得到酸角果肉;将酸角壳、酸角核破碎后加相当于壳、核17倍质量的矿泉水,加热至100℃进行热浸提20min,固液分离后收集滤液,得酸角壳和核的浸提液;
蒲公英加相当于其22倍质量的矿泉水,加热至100℃进行热浸提20min,固液分离后收集滤液,得蒲公英的浸提液;
紫苏叶和紫苏籽洗净、烘干、打粉,过150目筛,得紫苏粉;
桃胶加足量矿泉水浸泡14h,清洗并挑出发黑的桃树胶,得到琥珀色的优质桃树胶后,打浆成桃胶浆。
(2)酸角酱的制备
按照酸角果肉、蒲公英浸提液、酸角壳和核浸提液、紫苏粉按12:5:1.5:0.08质量比例,先将酸角果肉、蒲公英浸提液、酸角壳和核浸提液混合,边加热边不断搅拌,除去酸角果肉的筋膜,搅拌至浓稠状后再加入紫苏粉,得到酸角酱,冷藏保存。
(3)酸角水晶啤酒糕的制作
按照桃胶浆、酸角壳和核的浸提液、魔芋粉、木糖醇12:15:2.5:4.4的质量比例,先将桃胶浆加酸角壳和核的浸提液,均匀搅拌后,加入事先混合分散均匀的魔芋粉和木糖醇,小火熬浆,保持微沸状态5min,使充分溶解形成透明状质地均匀的胶液,冷却至60℃,加入占相当于总料的质量比例为30%的青岛啤酒(事先放于60℃水浴预热),充分混合均匀;
取一份酸角酱铺到模具底部,趁热按比例倒入2份透明淡黄色水晶状啤酒于模具中。在紫外照射下自然冷却,即得成品酸角水晶啤酒糕,将成品从模具中取出后,真空独立包装。
对比例1
与实施例1的区别在于,酸角果肉、蒲公英浸提液、酸角壳和核浸提液、紫苏粉按质量比为8:0.5:0.1:0.01混合,其余步骤与实施例1相同。
对比例2
与实施例1的区别在于,酸角果肉、蒲公英浸提液、酸角壳和核浸提液、紫苏粉按质量比为13:7:2:1混合,其余步骤与实施例1相同。
对比例3
与实施例1的区别在于,桃胶浆、酸角壳和核的浸提液、魔芋粉、木糖醇的质量比为7:10:1.5:3。其余步骤与实施例1相同。
对比例4
与实施例1的区别在于,所述桃胶浆、酸角壳和核的浸提液、魔芋粉、木糖醇的质量比为13:17:3:3。其余步骤与实施例1相同。
对比例5
与实施例1的区别在于,用矿泉水代替蒲公英浸提液,其余步骤与实施例1相同。
对比例6
与实施例1的区别在于,将紫苏叶和紫苏籽形成的紫苏粉去掉,其余步骤与实施例1相同。
对比例7
与实施例1的区别在于,用矿泉水代替酸角壳和核的浸提液,其余步骤与实施例1相同。
感官评价结果如下:
依据感官评定评分表的结果,分别对实施例1~3及对比例1~6制备的酸角水晶啤酒糕(如图1)9个样品进行综合打分,并对产品的细菌总数、大肠菌群、致病菌等微生物指标进行测定,结果如下:
最后应该说明的是,以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述实施例所记载的技术方案进行修改,或者对其中部分进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。上述虽然结合附图对本发明的具体实施方式进行了描述,但并非对本发明保护范围的限制,所属领域技术人员应该明白,在本发明的技术方案的基础上,本领域技术人员不需要付出创造性劳动即可做出的各种修改或变形仍在本发明的保护范围以内。
Claims (8)
1.一种酸角水晶啤酒糕,其特征在于,包括水晶状的糕体和混合酱心,水晶状的糕体由桃胶浆、酸角壳和核的浸提液、魔芋粉、木糖醇按(8~12):(11~15):(1.8~2.5):(3.8~4.4)的质量比例,加入质量比例占总量的30%的青岛啤酒凝固而成,混合酱心由酸角果肉、蒲公英浸提液、酸角壳和核浸提液、紫苏粉按(8~12): (1~5): (0.5~1.5):(0.04~0.08)的质量比例制备而成;将酸角壳、酸角核在相当于其12~18倍质量的沸水中浸提10~20 min,得酸角壳和核的浸提液;将蒲公英在相当于其18~22倍质量的沸水中浸提10~20 min,得蒲公英的浸提液。
2.一种酸角水晶啤酒糕的制备方法,其特征在于,包括以下步骤:
(1)原料的处理
酸角:酸角剥离,得到酸角果肉;将酸角壳、酸角核在相当于其12~18倍质量的沸水中浸提10~20 min,得酸角壳和核的浸提液;
蒲公英:将蒲公英在相当于其18~22倍质量的沸水中浸提10~20 min,得蒲公英的浸提液;
紫苏叶和紫苏籽:将紫苏叶和紫苏籽烘干后打粉,过130~150目筛;
桃胶:将桃胶加水浸泡10~14 h,挑出发黑的桃树胶,得到琥珀色的优质桃树胶后,打浆成桃胶浆;
(2)酸角酱的制备
按照酸角果肉、蒲公英浸提液、酸角壳和核浸提液、紫苏粉(8~12): (1~5): (0.5~1.5):(0.04~0.08)的质量比例,先将酸角果肉、蒲公英浸提液、酸角壳和核浸提液混合,边加热边不断搅拌,除去酸角果肉的筋膜,搅拌至浓稠状后再加入紫苏粉,得到酸角酱,冷藏保存;
(3)酸角水晶啤酒糕的制作
将桃胶浆加酸角壳和核的浸提液,均匀搅拌,加入魔芋粉和木糖醇,使充分溶解形成透明状质地均匀的胶液,冷却至(50~60)℃,加入占相当于总料的质量比例为30%的青岛啤酒,充分混合均匀;所述桃胶浆、酸角壳和核的浸提液、魔芋粉、木糖醇的质量比例为(8~12):(11~15):(1.8~2.5):(3.8~4.4);
取一份酸角酱铺到模具底部,趁热按比例倒入2份透明淡黄色水晶状啤酒于模具中,自然冷却定型,即得成品酸角水晶啤酒糕。
3.根据权利要求2所述的制备方法,其特征在于,所述步骤(1)中,酸角壳和酸角核在相当于其15倍质量的沸水中浸提15 min;蒲公英在相当于其20倍质量的沸水中浸提15 min。
4.根据权利要求2所述的制备方法,其特征在于,所述步骤(1)中,紫苏叶和紫苏籽打粉后过140目筛,得紫苏粉。
5.根据权利要求2所述的制备方法,其特征在于,所述步骤(1)中,桃胶加水浸泡12 h。
6.根据权利要求2的制备方法,其特征在于,所述酸角果肉、蒲公英浸提液、酸角壳和核浸提液、紫苏粉的质量比为10:3:1:0.06。
7.根据权利要求2述的制备方法,其特征在于,所述桃胶浆、酸角壳和核的浸提液、魔芋粉、木糖醇的质量比为10:13:2.2:4.1。
8.根据权利要求2所述的制备方法,其特征在于,所述步骤(3)中,所述啤酒提前水浴预热至55℃。
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