CN109662257A - 一种苦瓜布丁及其制作方法 - Google Patents
一种苦瓜布丁及其制作方法 Download PDFInfo
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- CN109662257A CN109662257A CN201710950759.XA CN201710950759A CN109662257A CN 109662257 A CN109662257 A CN 109662257A CN 201710950759 A CN201710950759 A CN 201710950759A CN 109662257 A CN109662257 A CN 109662257A
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- 244000302512 Momordica charantia Species 0.000 title claims abstract description 30
- 235000009811 Momordica charantia Nutrition 0.000 title claims abstract description 30
- 235000009812 Momordica cochinchinensis Nutrition 0.000 title claims abstract description 30
- 235000018365 Momordica dioica Nutrition 0.000 title claims abstract description 30
- 235000011962 puddings Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title description 2
- 239000007788 liquid Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 239000006071 cream Substances 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 238000005360 mashing Methods 0.000 claims abstract description 3
- 238000007654 immersion Methods 0.000 claims abstract 3
- 210000002969 egg yolk Anatomy 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims 2
- 244000131522 Citrus pyriformis Species 0.000 claims 2
- 239000002253 acid Substances 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 description 6
- 238000000034 method Methods 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010024229 Leprosy Diseases 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
Classifications
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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
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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
-
- 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
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- 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
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种苦瓜布丁,包括重量组分为:苦瓜25~35份、牛奶175~195份、白砂糖40~50份、抹茶粉2~3份、淡奶油45~55份、蛋液68~72份。本发明还公开了该布丁的制作方法,包括如下步骤:(1)牛奶、白砂糖、抹茶粉、蛋液和淡奶油混合均匀;(2)苦瓜洗净、切块、依次置于盐水浸泡15~30min,95℃以上水浸泡1~2min、0.1%柠檬酸溶液中浸泡6~12min后沥干水,然后加入步骤(1)的混合液体打浆,过滤后,静置30min以上;(3)将步骤(2)的混合液体倒入模具,水浴烤制。本发明制作方法简便,相比普通布丁营养更丰富,风味独特,还具有一定的保健功能。
Description
技术领域
本发明涉及一种苦瓜布丁,属于食品领域。
背景技术
苦瓜又被称为癞葡萄、凉瓜,原产东印度,广泛栽培于世界热带到温带地区,现在我国也已普遍栽培。苦瓜果味甘苦,生则性寒,熟则性温。食用苦瓜具有清热解毒、养颜嫩肤、解劳除乏、降低血糖、调节血脂、清心明目、养血滋肝、润脾补肾等功效。苦瓜常见的食用方法是凉拌、清炒、腌制等,现市场上也有不少苦瓜加工的保健饮料、苦瓜茶、苦瓜奶等。
发明内容
发明目的:本发明的目的是提供一种苦瓜布丁,将苦瓜应用于甜品领域,拓宽苦瓜的食用方法。
技术方案:为了解决上述问题,本发明提供了一种苦瓜布丁,包括以下重量组份:苦瓜25~35份、牛奶175~195份、白砂糖40~50份、抹茶粉2~3份、淡奶油45~55份、蛋液68~72份。
一种苦瓜布丁的制作方法,包括如下步骤:
(1)牛奶、白砂糖、抹茶粉、蛋液和淡奶油混合均匀;
(2)苦瓜洗净、切块、依次置于盐水浸泡15~30min,95℃以上水浸泡1~2min、0.1%柠檬酸溶液中浸泡6~12min后沥干水,然后加入步骤(1)的混合液体打浆,过滤后,静置30min以上;
(3)将步骤(2)的混合液体倒入模具,水浴烤制。
进一步的,步骤(1)中蛋白与蛋黄比例7:9。
进一步的,步骤(2)中用至少60目网过滤2次以上。
进一步的,步骤(3)中烤制温度为160~170℃。
有益效果:本发明提供的一种苦瓜布丁,苦中带甜、嫩滑爽口,色泽为浅绿,既有苦瓜的可口,又有抹茶的清香。本产品中添加了抹茶粉,研究表明,吃茶比之喝茶能够汲取更多的营养。布丁原本就能够增加人的食欲,而绿色更是人对于食物好感度最高的颜色。本发明的一种抹茶布丁制作简便,相比普通布丁营养更丰富,风味独特,还具有一定的保健功能。
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。
一种苦瓜布丁,包括以下重量组份:苦瓜32份、牛奶180份、白砂糖40份、抹茶粉2.8份、淡奶油48份、蛋液70份。
一种苦瓜布丁的制作方法,包括如下步骤:
(1)将牛奶,白砂糖,抹茶粉加热搅拌均匀,冷却后加入蛋液混合,其中蛋白和蛋黄的比例为7:9,最后加入淡奶油搅拌均匀;
(2)苦瓜经清洗、切块后,置于浓度为6%的盐水中浸泡20min后,再置于95℃以上水中浸泡1min,最后置于0.1%柠檬酸溶液中浸泡约10min后沥干水份,然后加入步骤(1)的混合液体一起放入料理机中打浆,然后经过60目网过滤2~3次以后,静置45min;
(3)将步骤(2)过完筛的混合液体倒入模具,置于烤箱中165℃下水浴烤制30min,直至完全凝固。
Claims (5)
1.一种苦瓜布丁,其特征在于,包括重量组分为:苦瓜25~35份、牛奶175~195份、白砂糖40~50份、抹茶粉2~3份、淡奶油45~55份、蛋液68~72份。
2.根据权利要求1所述的一种苦瓜布丁的制作方法,其特征在于,包括如下步骤:
(1)牛奶、白砂糖、抹茶粉、蛋液和淡奶油混合均匀;
(2)苦瓜洗净、切块、依次置于盐水浸泡15~30min,95℃以上水浸泡1~2min、0.1%柠檬酸溶液中浸泡6~12min后沥干水,然后加入步骤(1)的混合液体打浆,过滤后,静置30min以上;
(3)将步骤(2)的混合液体倒入模具,水浴烤制。
3.根据权利要求2所述的制作方法,其特征在于:步骤(1)中蛋白与蛋黄比例7:9。
4.根据权利要求2所述的制作方法,其特征在于:步骤(2)中用至少60目网过滤2次以上。
5.根据权利要求2所述的制作方法,其特征在于:步骤(3)中烤制温度为160~170℃。
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CN109566750A (zh) * | 2018-12-06 | 2019-04-05 | 广州医科大学 | 一种低糖型苦瓜功能奶冻及其制备方法 |
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