CN109329542A - 一种糖渍鲜花及其制备方法 - Google Patents
一种糖渍鲜花及其制备方法 Download PDFInfo
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- CN109329542A CN109329542A CN201811205659.5A CN201811205659A CN109329542A CN 109329542 A CN109329542 A CN 109329542A CN 201811205659 A CN201811205659 A CN 201811205659A CN 109329542 A CN109329542 A CN 109329542A
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- petal
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- 238000009923 sugaring Methods 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 23
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 18
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 18
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 18
- 235000014103 egg white Nutrition 0.000 claims abstract description 18
- 210000000969 egg white Anatomy 0.000 claims abstract description 18
- 235000006890 Chamerion angustifolium subsp angustifolium Nutrition 0.000 claims abstract description 17
- 235000002278 Chamerion angustifolium subsp circumvagum Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000103926 Chamaenerion angustifolium Species 0.000 claims abstract 5
- 238000001035 drying Methods 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 3
- 210000000936 intestine Anatomy 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 241000692758 Chamerion Species 0.000 description 12
- 235000015067 sauces Nutrition 0.000 description 2
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及一种糖渍鲜花及其制备方法,属于食品加工领域。本发明所述糖渍鲜花由以下重量份的原料制成:火草花瓣60~80份、蛋清10~20份、白砂糖30~40份。本发明的制作的糖渍鲜花含有大量的火草花,能够预防肠道疾病、有效治疗胃病的功效,另外加入的蛋清和白砂糖在增加口感、均衡营养的同时也能够维持火草花的花形和花色。
Description
技术领域
本发明涉及一种糖渍鲜花及其制备方法,属于食品加工领域。
背景技术
很多鲜花在满足人们观赏的同时还具有一定的食用及药用价值,糖渍鲜花作为可食用花卉的一种制作方法深受人们的喜爱。
一般的糖渍鲜花通常为花瓣与糖捣碎而成,要么就是市面上常见的鲜花酱。无论是捣碎而成还是鲜花酱,它们的外形不美观、口感也较差、而所用的鲜花种类也多为常见的玫瑰、桂花等。火草花在我国西南少数民族地区常常被用来治疗胃病,经检测火草花能够有效地抵抗肠道疾病,经常食用具有预防的的作用。
发明内容
本发明提供了一种糖渍鲜花及其制备方法。
本发明的技术方案是:一种糖渍鲜花,由以下重量份的原料制成:
火草花瓣60~80份、蛋清10~20份、白砂糖30~40份。
一种糖渍鲜花的制备方法,步骤如下:
(1)将上述重量份火草花瓣置于50~60度的热水中浸泡2~3分钟,捞出清水洗净;将花瓣均匀的铺在盘子上送入60~70度的烘干箱中,烘干15~20分钟;
(2)将上述重量份的蛋清和白砂糖分别置于两个容器内;
(3)用刷子蘸取步骤(2)中的蛋清均匀的涂抹于步骤(1)中烘干花瓣的正反面;
(4)将步骤(3)中处理过的花瓣一片一片的置于步骤(2)中的白砂糖内蘸取白砂糖;
(5)将步骤(4)中处理过的花瓣均匀的铺在盘子上送入60~70度的烘干箱中,烘干20~30分钟,然后装入干净的容器中密封保存。
本发明的有益效果是:本发明的制作的糖渍鲜花含有大量的火草花,能够预防肠道疾病、有效治疗胃病的功效,另外加入的蛋清和白砂糖在增加口感、均衡营养的同时也能够维持火草花的花形和花色。
具体实施方式
实施例1:一种糖渍鲜花,由以下重量份的原料制成:
火草花瓣60份、蛋清10份、白砂糖30份。
一种糖渍鲜花的制备方法,步骤如下:
(1)将上述重量份火草花瓣置于50度的热水中浸泡2分钟,捞出清水洗净;将花瓣均匀的铺在盘子上送入60度的烘干箱中,烘干15分钟;
(2)将上述重量份的蛋清和白砂糖分别置于两个碗内;
(3)用刷子蘸取步骤(2)中的蛋清均匀的涂抹于步骤(1)中烘干花瓣的正反面;
(4)将步骤(3)中处理过的花瓣一片一片的置于步骤(2)中的白砂糖内蘸取均匀充分的白砂糖;
(5)将步骤(4)中处理过的花瓣均匀的铺在盘子上送入60度的烘干箱中,烘干20分钟,然后装入干净的容器中密封保存。
实施例2:一种糖渍鲜花,由以下重量份的原料制成:
火草花瓣70份、蛋清14份、白砂糖36份。
一种糖渍鲜花的制备方法,步骤如下:
(1)将上述重量份火草花瓣置于55度的热水中浸泡2.5分钟,捞出清水洗净;将花瓣均匀的铺在盘子上送入65度的烘干箱中,烘干18分钟;
(2)将上述重量份的蛋清和白砂糖分别置于两个容器内;
(3)用刷子蘸取步骤(2)中的蛋清均匀的涂抹于步骤(1)中烘干花瓣的正反面;
(4)将步骤(3)中处理过的花瓣一片一片的置于步骤(2)中的白砂糖内蘸取白砂糖;
(5)将步骤(4)中处理过的花瓣均匀的铺在盘子上送入65度的烘干箱中,烘干25分钟,然后装入干净的容器中密封保存。
实施例3:一种糖渍鲜花,由以下重量份的原料制成:
火草花瓣80份、蛋清20份、白砂糖40份。
一种糖渍鲜花的制备方法,步骤如下:
(1)将上述重量份火草花瓣置于60度的热水中浸泡3分钟,捞出清水洗净;将花瓣均匀的铺在盘子上送入70度的烘干箱中,烘干20分钟;
(2)将上述重量份的蛋清和白砂糖分别置于两个容器内;
(3)用刷子蘸取步骤(2)中的蛋清均匀的涂抹于步骤(1)中烘干花瓣的正反面;
(4)将步骤(3)中处理过的花瓣一片一片的置于步骤(2)中的白砂糖内蘸取白砂糖;
(5)将步骤(4)中处理过的花瓣均匀的铺在盘子上送入70度的烘干箱中,烘干30分钟,然后装入干净的容器中密封保存。
上面对本发明的具体实施方式作了详细说明,但是本发明并不限于上述实施方式,在本领域普通技术人员所具备的知识范围内,还可以在不脱离本发明宗旨的前提下作出各种变化。
Claims (2)
1.一种糖渍鲜花,其特征在于:由以下重量份的原料制成:
火草花瓣60~80份、蛋清10~20份、白砂糖30~40份。
2.一种制备权利要求1所述的糖渍鲜花的方法,其特征在于:步骤如下:
(1)将上述重量份火草花瓣置于50~60度的热水中浸泡2~3分钟,捞出清水洗净;将花瓣均匀的铺在盘子上送入60~70度的烘干箱中,烘干15~20分钟;
(2)将上述重量份的蛋清和白砂糖分别置于两个容器内;
(3)用刷子蘸取步骤(2)中的蛋清均匀的涂抹于步骤(1)中烘干花瓣的正反面;
(4)将步骤(3)中处理过的花瓣一片一片的置于步骤(2)中的白砂糖内蘸取白砂糖;
(5)将步骤(4)中处理过的花瓣均匀的铺在盘子上送入60~70度的烘干箱中,烘干20~30分钟,然后装入干净的容器中密封保存。
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Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103766570A (zh) * | 2014-01-06 | 2014-05-07 | 安宁馨润花卉专业合作社 | 一种多用途玫瑰花糖制作方法 |
CN105124098A (zh) * | 2015-08-31 | 2015-12-09 | 陈健浚 | 一种食用花朵的加工方法 |
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Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103766570A (zh) * | 2014-01-06 | 2014-05-07 | 安宁馨润花卉专业合作社 | 一种多用途玫瑰花糖制作方法 |
CN105124098A (zh) * | 2015-08-31 | 2015-12-09 | 陈健浚 | 一种食用花朵的加工方法 |
Non-Patent Citations (3)
Title |
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(日)纲永睦子: "《居家庭院芳香花卉栽培》", 30 June 2012, 吉林科学技术出版社 * |
弥勒县彝族研究学会等: "《弥勒彝族 文化概览》", 31 December 2008, 云南民族出版社 * |
王毅等: "舌尖上的春天", 《影响力》 * |
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Application publication date: 20190215 |