CN110403194A - 一种口味酸甜刺梨阿胶糕及其制备方法 - Google Patents

一种口味酸甜刺梨阿胶糕及其制备方法 Download PDF

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CN110403194A
CN110403194A CN201910844635.2A CN201910844635A CN110403194A CN 110403194 A CN110403194 A CN 110403194A CN 201910844635 A CN201910844635 A CN 201910844635A CN 110403194 A CN110403194 A CN 110403194A
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胡晓红
李琼
陈乃春
王太明
黄勤华
施静
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LIUPANSHI VOCATIONAL AND TECHNICAL COLLEGE
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    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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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    • A23LFOODS, 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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    • A23L25/20Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract

本发明公开了一种口味酸甜刺梨阿胶糕及其制备方法。该刺梨阿胶糕用以下重量组份比的原料制成;阿胶18‑22份、刺梨干18‑22份、黄酒38‑42份、冰糖3‑7份、黑芝麻18‑22份、核桃仁18‑22份和红枣8‑12份。本发明具有制法简单易行,产品风味酸甜适度,口感良好,营养丰富的有益效果。

Description

一种口味酸甜刺梨阿胶糕及其制备方法
技术领域
本发明涉及一种阿胶糕及其制备方法,特别是一种口味酸甜刺梨阿胶糕及其制备方法。
背景技术
阿胶在最早的医学经典《神农本草经》列为滋补上品,《本草纲目》称其为补血圣药。现代药理实验证明,阿胶具有强大的滋补功效,能补血养血,美容养颜、强健体魄、滋阴润肺、延缓衰老,提高免疫力,但阿胶燥热,长期服用会使人上火。
刺梨是贵州高原特有的珍贵野生资源,是高营养、高药用的综合性保健水果,其鲜果果味酸涩,口感很难被大众所接受,通过糖制、干制技术生产出来的刺梨干不仅保留了超过90%营养素,且因为失去水分,每百克干果的营养成分比每百克鲜果高出两倍以上,含丰富的维生素、胡萝卜素、有机酸、20多种氨基酸、多种微量元、膳食纤维及超氧化歧化酶(SOD)等多种营养成分,味甘、酸微涩,性凉,能健胃消食,清热生津,解暑。
发明内容
本发明的目的在于,提供一种口味酸甜刺梨阿胶糕及其制备方法。本发明具有制法简单易行,产品风味酸甜适度,口感良好,营养丰富的特点。
本发明的技术方案:一种口味酸甜刺梨阿胶糕及其制备方法,该刺梨阿胶糕用以下重量组份比的原料制成;阿胶18-22份、刺梨干18-22份、黄酒38-42份、冰糖3-7份、黑芝麻18-22份、核桃仁18-22份和红枣8-12份。
前述的口味酸甜刺梨阿胶糕中,该刺梨阿胶糕用以下重量组份比的原料制成;阿胶19-21份、刺梨干19-21份、黄酒39-41份、冰糖4-6份、黑芝麻19-21份、核桃仁19-21份和红枣9-11份。
前述的口味酸甜刺梨阿胶糕中,该刺梨阿胶糕用以下重量组份比的原料制成;阿胶20份、刺梨干20份、黄酒40份、冰糖5份、黑芝麻20份、核桃仁20份和红枣10份。
所述的口味酸甜刺梨阿胶糕的制备方法,按下述步骤制备:
(1)用黄酒泡制阿胶,得A品;
(2)熬制A品,加入冰糖,继续熬制,得B品;
(3)向B品中依次放入刺梨干、红枣、核桃仁和黑芝麻,搅拌均匀,得C品;
(4)将C品放入定型盘中,冷却定型,切分包装,得成品。
前述的口味酸甜刺梨阿胶糕的制备方法中,所述步骤(1)中,采用黄酒泡制阿胶24-48小时。
前述的口味酸甜刺梨阿胶糕的制备方法中,所述步骤(2)中,熬制A品至开始挂旗时,加入小颗粒冰糖或冰糖粉,转文火继续熬制至胶液用勺子舀起成透明的片状缓缓下落,像一面旗子时,得B品。
前述的口味酸甜阿胶糕的制备方法,其特征在于:所述步骤(3)中所用红枣要剪切去核,核桃仁选用成熟优质的老核桃,黑芝麻为精选熟黑芝麻。
前述的口味酸甜阿胶糕的制备方法,其特征在于:所述步骤(4)中,将C品放入定型盘,平铺压实,冷却定型后,方可切分包装。
与现有技术相比,本发明具有以下有益效果:
1、本发明精选上好的配料进行科学组配,营养丰富,口感酸甜,能被大众所接受,把阿胶与刺梨干、核桃、黑芝麻、红枣的功效进行了有机融合,长期食用具有非常好的养生效果,色香味形俱佳。
2、本发明改变了配方的传统性,把贵州的刺梨元素融入了阿胶糕的传统制法中,刺梨的凉性与阿胶的热性正好可以适当中和,起到阴阳调和的作用。
3、改变了传统的口味,本发明的阿胶糕中的刺梨干具有有机酸成分,使其风味酸甜香糯,形成了酸甜适度的口感。
4、刺梨中的膳食纤维可以降低胆固醇,预防心血管疾病,润肠通便,改善便秘,有益于人体健康。把刺梨独特的营养成分融入了阿胶糕中,不但健全提升了阿胶糕的营养价值,而且扩大了刺梨的知名度,助推了贵州刺梨的发展。
综上所述,本发明具有制法简单易行,产品风味酸甜适度,口感良好,营养丰富的有益效果。
具体实施方式
下面结合实施例对本发明作进一步的说明,但并不作为对本发明限制的依据。
实施例1。一种口味酸甜刺梨阿胶糕,该刺梨阿胶糕用以下原料制成;阿胶18kg、刺梨干18kg、黄酒38kg、冰糖3kg、黑芝麻18kg、核桃仁18kg和红枣8kg。
按下述步骤制备:
(1)用黄酒泡制阿胶24小时,得A品;
(2)熬制A品至开始挂旗时,加入冰糖,转文火不停搅动,继续熬制至胶液用勺子舀起成透明的片状缓缓下落,像一面旗子时,得B品;
(3)向B品中依次放入刺梨干、红枣、核桃仁和黑芝麻,搅拌均匀,得C品;
(4)将C品放入定型盘中,平铺压实,冷却定型,切分包装,得成品。
实施例2。一种口味酸甜刺梨阿胶糕,该刺梨阿胶糕用以下原料制成;阿胶19kg、刺梨干19kg、黄酒40kg、冰糖6kg、黑芝麻21kg、核桃仁18kg和红枣10kg。
按下述步骤制备:
(1)用黄酒泡制阿胶30小时,得A品;
(2)熬制A品至开始挂旗时,加入冰糖,转文火不停搅动,继续熬制至胶液用勺子舀起成透明的片状缓缓下落,像一面旗子时,得B品;
(3)向B品中依次放入刺梨干、红枣、核桃仁和黑芝麻,搅拌均匀,得C品;
(4)将C品放入定型盘中,平铺压实,冷却定型,切分包装,得成品。
实施例3。一种口味酸甜刺梨阿胶糕,该刺梨阿胶糕用以下原料制成;阿胶22kg、刺梨干19kg、黄酒41kg、冰糖7kg、黑芝麻21kg、核桃仁18kg和红枣12kg。
按下述步骤制备:
(1)用黄酒泡制阿胶40小时,得A品;
(2)熬制A品至开始挂旗时,加入冰糖,转文火不停搅动,继续熬制至胶液用勺子舀起成透明的片状缓缓下落,像一面旗子时,得B品;
(3)向B品中依次放入刺梨干、红枣、核桃仁和黑芝麻,搅拌均匀,得C品;
(4)将C品放入定型盘中,平铺压实,冷却定型,切分包装,得成品。
实施例4。一种口味酸甜刺梨阿胶糕,该刺梨阿胶糕用以下原料制成;阿胶20kg、刺梨干22kg、黄酒38kg、冰糖5kg、黑芝麻22kg、核桃仁18kg和红枣11kg。
按下述步骤制备:
(1)用黄酒泡制阿胶35小时,得A品;
(2)熬制A品至开始挂旗时,加入冰糖,转文火不停搅动,继续熬制至胶液用勺子舀起成透明的片状缓缓下落,像一面旗子时,得B品;
(3)向B品中依次放入刺梨干、红枣、核桃仁和黑芝麻,搅拌均匀,得C品;
(4)将C品放入定型盘中,平铺压实,冷却定型,切分包装,得成品。
实施例5。一种口味酸甜刺梨阿胶糕,该刺梨阿胶糕用以下原料制成;阿胶22kg、刺梨干22kg、黄酒42kg、冰糖7kg、黑芝麻22kg、核桃仁22kg和红枣12kg。
按下述步骤制备:
(1)用黄酒泡制阿胶48小时,得A品;
(2)熬制A品至开始挂旗时,加入冰糖,转文火不停搅动,继续熬制至胶液用勺子舀起成透明的片状缓缓下落,像一面旗子时,得B品;
(3)向B品中依次放入刺梨干、红枣、核桃仁和黑芝麻,搅拌均匀,得C品;
(4)将C品放入定型盘中,平铺压实,冷却定型,切分包装,得成品。

Claims (7)

1.一种口味酸甜刺梨阿胶糕,其特征在于:该刺梨阿胶糕用以下重量组份比的原料制成;阿胶18-22份、刺梨干18-22份、黄酒38-42份、冰糖3-7份、黑芝麻18-22份、核桃仁18-22份和红枣8-12份。
2.根据权利要求2所述的口味酸甜刺梨阿胶糕,其特征在于:该刺梨阿胶糕用以下重量组份比的原料制成;阿胶19-21份、刺梨干19-21份、黄酒39-41份、冰糖4-6份、黑芝麻19-21份、核桃仁19-21份和红枣9-11份。
3.根据权利要求3所述的口味酸甜刺梨阿胶糕,其特征在于:该刺梨阿胶糕用以下重量组份比的原料制成;阿胶20份、刺梨干20份、黄酒40份、冰糖5份、黑芝麻20份、核桃仁20份和红枣10份。
4.根据权利要求1-3任意一项所述的口味酸甜刺梨阿胶糕的制备方法,其特征在于:按下述步骤制备:
(1)用黄酒泡制阿胶,得A品;
(2)熬制A品,加入冰糖,继续熬制,得B品;
(3)向B品中依次放入刺梨干、红枣、核桃仁和黑芝麻,搅拌均匀,得C品;
(4)将C品放入定型盘中,冷却定型,切分包装,得成品。
5.根据权利要求4所述的口味酸甜刺梨阿胶糕的制备方法,其特征在于:所述步骤(1)中,采用黄酒泡制阿胶24-48小时。
6.根据权利要求4所述的口味酸甜刺梨阿胶糕的制备方法,其特征在于:所述步骤(2)中,熬制A品至开始挂旗时,加入冰糖,转文火继续熬制至胶液用勺子舀起成透明的片状缓缓下落,像一面旗子时,得B品。
7.根据权利要求4所述的口味酸甜阿胶糕的制备方法,其特征在于:所述步骤(4)中,将C品放入定型盘,平铺压实,冷却定型。
CN201910844635.2A 2019-09-06 2019-09-06 一种口味酸甜刺梨阿胶糕及其制备方法 Pending CN110403194A (zh)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102669598A (zh) * 2012-05-29 2012-09-19 浙江农林大学 一种刺梨固元膏

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102669598A (zh) * 2012-05-29 2012-09-19 浙江农林大学 一种刺梨固元膏

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
柴海强等: "《阿胶滋补大全》", 31 July 2018, 中国中医药出版社 *

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