CN109645412A - 一种双层桂花冻及其制作方法 - Google Patents
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- 244000242564 Osmanthus fragrans Species 0.000 title claims abstract description 40
- 235000019083 Osmanthus fragrans Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title description 2
- 244000013123 dwarf bean Species 0.000 claims abstract description 23
- 235000021278 navy bean Nutrition 0.000 claims abstract description 23
- 229920001817 Agar Polymers 0.000 claims abstract description 18
- 239000008272 agar Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
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- 150000003839 salts Chemical class 0.000 claims abstract description 9
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- 235000019082 Osmanthus Nutrition 0.000 claims abstract description 8
- 241000333181 Osmanthus Species 0.000 claims abstract description 8
- 235000012907 honey Nutrition 0.000 claims abstract description 8
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- 235000000173 Camellia sinensis var sinensis Nutrition 0.000 description 1
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种双层桂花冻，包括重量组分为：桂花18～24份、蜂蜜3～8份、白芸豆360～400份、植物油70～80份、盐0.5～0.8份、白糖90～105份、琼脂10～12份、水540～640份。还公开了该双层桂花冻的制作方法，包括如下步骤：(1)桂花与部分白糖和蜂蜜制成糖桂花，部分水烧开，加入糖桂花和部分琼脂搅拌均匀后立即倒入模具静置直至凝固；(2)白芸豆与剩余白糖和植物油制成白芸豆沙，剩余水烧开，加入剩余琼脂、白芸豆沙和盐搅拌均匀后立即倒入步骤(1)的桂花冻上，凝固后脱模、切块。本发明以白芸豆值得白芸豆沙冻与桂花冻结合，不但保留了传统桂花冻的独特风味，同时增加了其营养价值。
Description
技术领域
本发明涉及一种双层桂花冻，属于食品领域。
背景技术
桂花是中国传统十大名花之一，集绿化、美化、香化于一体的观赏与实用兼备的优良园林树种，桂花清可绝尘，浓能远溢，堪称一绝。尤其是仲秋时节，丛桂怒放，夜静轮圆之际，把酒赏桂，陈香扑鼻，令人神清气爽。在中国古代的咏花诗词中，咏桂之作的数量也颇为可观。桂花也是中国人喜爱的食材之一，用桂花作原料的桂花茶是中国特产茶，它香气柔和、味道可口，尤其适合女士饮用，有养颜美容的功效。桂花酿酒，酒香味醇，有开胃醒神、健脾补虚的功效。随着人民对桂花食用方法的探索，桂花冻近年来成为人民喜爱的甜品之一。
发明内容
发明目的：本发明的目的是提供一种双层桂花冻，具有桂花冻的爽滑，增加其营养成分，同时能使食用者有饱腹感。
技术方案：为了解决上述问题，本发明提供了一种双层桂花冻，包括重量组分为：桂花18～24份、蜂蜜3～8份、白芸豆360～400份、植物油70～80份、盐0.5～0.8份、白糖90～105份、琼脂10～12份、水540～640份。
一种双层桂花冻的制作方法，包括如下步骤：
(1)桂花与部分白糖和蜂蜜制成糖桂花，部分水烧开，加入糖桂花和部分琼脂搅拌均匀后立即倒入模具静置直至凝固；
(2)白芸豆与剩余白糖和植物油制成白芸豆沙，剩余水烧开，加入剩余琼脂、白芸豆沙和盐搅拌均匀后立即倒入步骤(1)的桂花冻上，凝固后脱模、切块；
进一步的，植物油为无味植物油。
进一步的，桂花冻与白芸豆冻中使用的糖、水和琼脂的最佳比例分别为2：3、2：3和1：2。
进一步的，搅拌期间温度为不低于45℃。
有益效果：本发明中加入了豆中之冠的白芸豆，白芸豆不仅营养价值丰富，还具有很高的药用价值和保健价值，是我国传统的药食同源食品。琼脂作为凝固剂，使产品的形状更好。以白芸豆制得的白芸豆沙冻与桂花冻结合，不但保留了桂花冻的独特风味，同时增加了营养价值，食用后也容易产生饱腹感，可以作为代餐，扩大了桂花冻的食用范围。
具体实施方式
下面将结合具体实施例，进一步阐明本发明，应理解实施例仅用于说明本发明而不用于限制本发明的范围，在阅读了本发明之后，本领域技术人员对本发明的各种等价形式的修改均落于本申请所附权利要求所限定的范围。
一种双层桂花冻，包括以下重量组份：桂花20份、蜂蜜4份、白芸豆380份、葵花籽油78份、盐0.75份、白糖100份、琼脂12份、水625份。
一种双层桂花冻的制作方法，包括如下步骤：
(1)新鲜桂花，去梗、洗净、盐水浸泡、晾干，将桂花与白糖和蜂蜜混合均匀，此处白糖用量大约为总份数的2/5，隔水蒸制15min，加入水中继续加热，此处水用量大约为总份数的2/5，烧开后放入琼脂，此处琼脂用量大约为总份数的1/3，搅拌至琼脂完全融化后，停止加热，继续不断搅拌直至浓稠后，将其倒入活底模具中，于室温静置直至凝固，搅拌时温度应在45～50℃；
(2)白芸豆浸泡12～20h，泡好后撕去外皮，置于水中加白糖炖煮，滤干水份后将其压成细腻的白芸豆泥，加入葵花籽油小火翻炒，直至水分蒸发，将水烧开后加入剩余琼脂，搅拌至琼脂完全融化后，加入白芸豆沙和食盐搅拌均匀，停止加热，继续不断搅拌直至浓稠后，此时温度在45～50℃，倒入步骤(1)凝固的桂花冻上凝固后，脱模，切成合适的大小即可。
Claims (5)
1.一种双层桂花冻，其特征在于，包括重量组分为：桂花18～24份、蜂蜜3～8份、白芸豆360～400份、植物油70～80份、盐0.5～0.8份、白糖90～105份、琼脂10～12份、水540～640份。
2.根据权利要求1所述的一种双层桂花冻的制作方法，其特征在于，包括如下步骤：
(1)桂花与部分白糖和蜂蜜制成糖桂花，部分水烧开，加入糖桂花和部分琼脂搅拌均匀后立即倒入模具静置直至凝固；
(2)白芸豆与剩余白糖和植物油制成白芸豆沙，剩余水烧开，加入剩余琼脂、白芸豆沙和盐搅拌均匀后立即倒入步骤(1)的桂花冻上，凝固后脱模、切块。
3.根据权利要求2所述的制作方法，其特征在于：植物油为无味植物油。
4.根据权利要求2所述的制作方法，其特征在于：桂花冻与白芸豆冻中使用的糖、水和琼脂的最佳比例分别为2：3、2：3和1：2。
5.根据权利要求2所述的制作方法，其特征在于：搅拌期间温度为不低于45℃。
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