CN110353173A - 一种黑米绿豆糕及其制备方法 - Google Patents
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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
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- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A—HUMAN NECESSITIES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- 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
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
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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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
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- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种黑米绿豆糕及其制备方法，所述黑米绿豆糕包括A、B、C、D四种组分，所述四种组分中所述各组分按以下质量份数进行配比：A组分：绿豆超微粉：10‑15份，黑米超微粉：3‑4份，木糖醇粉：1‑2份，魔芋胶粉0.5‑1份，山楂超微粉1‑3份；所述B组分：绿豆超微粉：10‑15份，黑米超微粉：3‑4份，木糖醇粉：1‑2份，魔芋胶粉0.5‑1份，红枣超微粉1‑3份；所述C组分：绿豆超微粉：10‑15份，黑米超微粉：3‑4份，木糖醇粉：1‑2份，魔芋胶粉0.5‑1份，桂花超微粉1‑3份；所述D组分：绿豆超微粉：10‑15份，黑米超微粉：3‑4份，木糖醇粉：1‑2份，魔芋胶粉0.5‑1份，酸梅超微粉1‑3份，经制作口味酸甜，醇厚，分层制作，口味更有层次感，方便运输。
Description
技术领域
本发明涉及食品加工领域，尤其是一种黑米绿豆糕及其制备方法。
背景技术
绿豆糕主要原料是绿豆粉、蒸熟的山芋粉(或小麦粉、豌豆粉)、植物油(芝麻油)、熟猪油、绵白糖等。性味甘寒，无毒，有清热解毒，祛暑止渴、利水消肿、明目退翳等功效，它具有形状规范整齐，色泽浅黄，组织细润紧密，口味清香绵软不粘牙的特色，传统的绿豆糕具有豆腥味，并且由于直接压制绿豆粉成块，易碎不易运输，配料单一，除了人们夏季用于解暑外并无其他常见用途。
黑米蛋白质的含量高，人体必需氨基酸齐全，还含有大量的天然黑米色素、多种微量元素和维生素，特别是富含铁、硒、锌、维生素B1、维生素B2等。含有丰富的植物蛋白,碳水化合物,维生素B1、B2、胡萝卜素等,含有矿物质钾、钙、镁、锌等,其中每百克含钾787毫克,在谷物杂豆中名列前茅。
山楂为蔷薇科植物山里红的干燥成熟果实，具有消食化积，行气散瘀的功效，主治饮食积滞，泻痢腹痛，疝气痛，瘀阻胸腹痛，痛经，气微清香，味酸微甜。
大枣为鼠李科植物枣的成熟果实，秋季果实成熟时采收，具有补脾和胃，益气生津，调营卫，解药毒等功效，治胃虚食少，脾弱便溏，气血津液不足，营卫不和，心悸怔忡，补中益气，滋肾暖胃，治阴虚。
酸梅为蔷薇科落叶乔木植物梅的近成熟果实，经烟火熏制而成，具有收敛生津、安蛔驱虫治久咳、虚热烦渴、久疟、久泻、痢疾、便血、尿血、血崩等功效。
桂花，为木犀科植物木犀的花，具有温肺化饮，散寒止痛之功效，用于痰饮咳喘，脘腹冷痛，肠风血痢，经闭痛经，寒疝腹痛，牙痛，口臭，气芳香，味淡。
发明内容
本发明目的在于提供口味独特，滋补的黑米绿豆糕及其制备方法。
为实现上述目的，采用了以下技术方案：
本发明所述一种黑米绿豆糕，所述黑米绿豆糕包括A、B、C、D四种组分，所述A、B、C、D四种组分按总质量比为1:1:1:1，所述四种组分中所述A组分按以下质量份数进行配比：绿豆超微粉：10-15份，黑米超微粉：3-4份，木糖醇粉：1-2份，魔芋胶粉0.5-1份，山楂超微粉1-3份；
所述B组分按以下质量份数进行配比：绿豆超微粉：10-15份，黑米超微粉：3-4份，木糖醇粉：1-2份，魔芋胶粉0.5-1份，红枣超微粉1-3份；
所述C组分按以下质量份数进行配比：绿豆超微粉：10-15份，黑米超微粉：3-4份，木糖醇粉：1-2份，魔芋胶粉0.5-1份，桂花超微粉1-3份；
所述D组分按以下质量份数进行配比：绿豆超微粉：10-15份，黑米超微粉：3-4份，木糖醇粉：1-2份，魔芋胶粉0.5-1份，酸梅超微粉1-3份。
一种基于权利要求1的黑米绿豆糕制备方法，所述方法包括以下步骤：
步骤1：超微粉制备，将绿豆70℃烘干6h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得绿豆超微粉；所述将黑米70℃烘干3h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得黑米超微粉；将去核红枣70℃烘干6h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得红枣超微粉；将桂花干花70℃烘干6h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得桂花超微粉；将酸梅70℃烘干6h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得酸梅超微粉；将山楂70℃烘干6h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得山楂超微粉；
步骤2：称重，按配比称取所需的原料分别放置在消毒好的白钢容器中覆盖备用；
步骤3：搅拌，将A组分中所有原料一起入搅拌机搅拌均匀，过筛留细粉得到A粉，将B组分中所有原料一起入搅拌机搅拌均匀，过筛留细粉得到B粉，将C组分中所有原料一起入搅拌机搅拌均匀，过筛留细粉得到C粉，将D组分中所有原料一起入搅拌机搅拌均匀，过筛留细粉得到D粉；
步骤4：混合，将步骤3所得A粉均匀铺设模具底部，将所述B粉均匀铺设在A粉上，将所述C粉均匀铺设在B粉上，将所述D粉均匀铺设在C粉上；
步骤5，成型，入蒸锅,蒸24分钟；
步骤6，晾晒凉透约30分钟，依次脱模、切割、计量、包装、检验入库。
优选的是，所述步骤3中的搅拌机为HW-150，所述步骤3中过筛使用的过滤筛的型号为GY-600CW，所述步骤5中蒸锅型号为气电两用蒸锅24型。
与现有技术相比，本发明具有如下优点：
1、本发明在绿豆粉中按合适比例加入黑米面，黑米的蛋白质香味很好的中和了绿豆的豆腥味，使传统绿豆糕无论是口味还是营养价值都得到了提高。
2、本发明采用加入山楂，酸梅，桂花，大枣等使黑米绿豆糕的口味独特，既有山楂和酸梅等酸甜的口味，又有桂花的清香和大枣的醇厚，且各组分分层制作，口味更有层次感。
3、本发明加入的山楂，酸梅具有生津止渴的功效，适合炎热的夏季，但绿豆、山楂和酸梅均属于寒性物质，大枣性温，可起到中和的作用。
4、本发明采用木糖醇代替传统的绵白糖，适合糖尿病人食用。
5、本发明添加魔芋胶粉，魔芋本身热量低，饱腹感强，可减少食用者的热量摄入，并且经过蒸制，与水融合，对其他配料起到黏连作用，是成型的块状不易散裂，破碎，方便运输。
具体实施方式
下面对本发明做进一步说明：
实施例1
本发明所述一种黑米绿豆糕，所述黑米绿豆糕包括A、B、C、D四种组分，所述A、B、C、D四种组分按总质量比为1:1:1:1，所述四种组分中所述A组分按以下质量份数进行配比：绿豆超微粉：10-15份，黑米超微粉：3-4份，木糖醇粉：1-2份，魔芋胶粉0.5-1份，山楂超微粉1-3份；
所述B组分按以下质量份数进行配比：绿豆超微粉：10份，黑米超微粉：3份，木糖醇粉：1份，魔芋胶粉0.5份，红枣超微粉1份；
所述C组分按以下质量份数进行配比：绿豆超微粉：10份，黑米超微粉：3份，木糖醇粉：1份，魔芋胶粉0.5份，桂花超微粉1份；
所述D组分按以下质量份数进行配比：绿豆超微粉：10份，黑米超微粉：3份，木糖醇粉：1份，魔芋胶粉0.5份，酸梅超微粉1份。
一种基于权利要求1的黑米绿豆糕制备方法，所述方法包括以下步骤：
步骤1：超微粉制备，将绿豆70℃烘干6h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得绿豆超微粉；所述将黑米70℃烘干3h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得黑米超微粉；将去核红枣70℃烘干6h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得红枣超微粉；将桂花干花70℃烘干6h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得桂花超微粉；将酸梅70℃烘干6h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得酸梅超微粉；将山楂70℃烘干6h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得山楂超微粉；
步骤2：称重，按配比称取所需的原料分别放置在消毒好的白钢容器中覆盖备用；
步骤3：搅拌，将A组分中所有原料一起入搅拌机搅拌均匀，过筛留细粉得到A粉，将B组分中所有原料一起入搅拌机搅拌均匀，过筛留细粉得到B粉，将C组分中所有原料一起入搅拌机搅拌均匀，过筛留细粉得到C粉，将D组分中所有原料一起入搅拌机搅拌均匀，过筛留细粉得到D粉；
步骤4：混合，将步骤3所得A粉均匀铺设模具底部，将所述B粉均匀铺设在A粉上，将所述C粉均匀铺设在B粉上，将所述D粉均匀铺设在C粉上；
步骤5，成型，入蒸锅,蒸24分钟；
步骤6，晾晒凉透30分钟，依次脱模、切割、计量、包装、检验入库。
所述步骤3中的搅拌机为HW-150，所述步骤3中过筛使用的过滤筛的型号为GY-600CW，所述步骤5中蒸锅型号为气电两用蒸锅24型
实施例2
本发明所述一种黑米绿豆糕，所述黑米绿豆糕包括A、B、C、D四种组分，所述A、B、C、D四种组分按总质量比为1:1:1:1，所述四种组分中所述A组分按以下质量份数进行配比：绿豆超微粉：15份，黑米超微粉：4份，木糖醇粉：2份，魔芋胶粉1份，山楂超微粉3份；
所述B组分按以下质量份数进行配比：绿豆超微粉：15份，黑米超微粉：4份，木糖醇粉：2份，魔芋胶粉1份，红枣超微粉3份；
所述C组分按以下质量份数进行配比：绿豆超微粉：15份，黑米超微粉：4份，木糖醇粉：2份，魔芋胶粉1份，桂花超微粉3份；
所述D组分按以下质量份数进行配比：绿豆超微粉：15份，黑米超微粉：4份，木糖醇粉：2份，魔芋胶粉1份，酸梅超微粉3份。
一种基于权利要求1的黑米绿豆糕制备方法，所述方法包括以下步骤：
步骤1：超微粉制备，将绿豆70℃烘干6h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得绿豆超微粉；所述将黑米70℃烘干3h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得黑米超微粉；将去核红枣70℃烘干6h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得红枣超微粉；将桂花干花70℃烘干6h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得桂花超微粉；将酸梅70℃烘干6h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得酸梅超微粉；将山楂70℃烘干6h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得山楂超微粉；
步骤2：称重，按配比称取所需的原料分别放置在消毒好的白钢容器中覆盖备用；
步骤3：搅拌，将A组分中所有原料一起入搅拌机搅拌均匀，过筛留细粉得到A粉，将B组分中所有原料一起入搅拌机搅拌均匀，过筛留细粉得到B粉，将C组分中所有原料一起入搅拌机搅拌均匀，过筛留细粉得到C粉，将D组分中所有原料一起入搅拌机搅拌均匀，过筛留细粉得到D粉；
步骤4：混合，将步骤3所得A粉均匀铺设模具底部，将所述B粉均匀铺设在A粉上，将所述C粉均匀铺设在B粉上，将所述D粉均匀铺设在C粉上；
步骤5，成型，入蒸锅,蒸24分钟；
步骤6，晾晒凉透30分钟，依次脱模、切割、计量、包装、检验入库。
所述步骤3中的搅拌机为HW-150，所述步骤3中过筛使用的过滤筛的型号为GY-600CW，所述步骤5中蒸锅型号为气电两用蒸锅24型。
以上所述的实施例仅仅是对本发明的优选实施方式进行描述，并非对本发明的范围进行限定，在不脱离本发明设计精神的前提下，本领域普通技术人员对本发明的技术方案做出的各种变形和改进，均应落入本发明权利要求书确定的保护范围内。
Claims (3)
1.一种黑米绿豆糕，其特征在于，所述黑米绿豆糕包括A、B、C、D四种组分，所述A、B、C、D四种组分按总质量比为1:1:1:1，所述四种组分中所述A组分按以下质量份数进行配比：绿豆超微粉：10-15份，黑米超微粉：3-4份，木糖醇粉：1-2份，魔芋胶粉0.5-1份，山楂超微粉1-3份；
所述B组分按以下质量份数进行配比：绿豆超微粉：10-15份，黑米超微粉：3-4份，木糖醇粉：1-2份，魔芋胶粉0.5-1份，红枣超微粉1-3份；
所述C组分按以下质量份数进行配比：绿豆超微粉：10-15份，黑米超微粉：3-4份，木糖醇粉：1-2份，魔芋胶粉0.5-1份，桂花超微粉1-3份；
所述D组分按以下质量份数进行配比：绿豆超微粉：10-15份，黑米超微粉：3-4份，木糖醇粉：1-2份，魔芋胶粉0.5-1份，酸梅超微粉1-3份。
2.一种基于权利要求1的黑米绿豆糕制备方法，其特征在于，所述方法包括以下步骤：
步骤1：超微粉制备，将绿豆70℃烘干6h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得绿豆超微粉；所述将黑米70℃烘干3h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得黑米超微粉；将去核红枣70℃烘干6h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得红枣超微粉；将桂花干花70℃烘干6h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得桂花超微粉；将酸梅70℃烘干6h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得酸梅超微粉；将山楂70℃烘干6h后，常温粗粉碎60s，过80目筛后常温粉碎20min，过300目筛得山楂超微粉；
步骤2：称重，按配比称取所需的原料分别放置在消毒好的白钢容器中覆盖备用；
步骤3：搅拌，将A组分中所有原料一起入搅拌机搅拌均匀，过筛留细粉得到A粉，将B组分中所有原料一起入搅拌机搅拌均匀，过筛留细粉得到B粉，将C组分中所有原料一起入搅拌机搅拌均匀，过筛留细粉得到C粉，将D组分中所有原料一起入搅拌机搅拌均匀，过筛留细粉得到D粉；
步骤4：混合，将步骤3所得A粉均匀铺设模具底部，将所述B粉均匀铺设在A粉上，将所述C粉均匀铺设在B粉上，将所述D粉均匀铺设在C粉上；
步骤5，成型，入蒸锅,蒸24分钟；
步骤6，晾晒凉透30分钟，依次脱模、切割、计量、包装、检验入库。
3.根据权利要求1所述的一种黑米绿豆糕制备方法，其特征在于，所述步骤3中的搅拌机为HW-150，所述步骤3中过筛使用的过滤筛的型号为GY-600CW，所述步骤5中蒸锅型号为气电两用蒸锅24型。
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