CN110916058A - 阳荷糕的制作方法 - Google Patents
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Abstract
本发明给出了一种阳荷糕的制作方法，包括以下步骤：阳荷洗净放入榨汁机榨汁，过滤掉阳荷渣，得到阳荷汁；取160～180g阳荷汁，加入20g白糖和10g食用油混合均匀得到阳荷调汁；糯米粉和面粉放入干净的盛器中混合均匀得到混合粉，糯米粉和面粉重量比为12～14：6～8；将阳荷调汁加入200g混合粉中，和面使混合粉变为面团；将面团均分，其每个重量都相等的，用模具将面团按压成型，得到阳荷糕面坯；将阳荷糕面坯放入蒸笼中，中火蒸制13～17min，得到阳荷糕。本阳荷糕的制作方法制备的阳荷糕老少皆宜，获得最佳的产品配方，制做清爽可口的阳荷糕产品，按阳荷糕制作工艺流程和食品工厂设计要求对产品进行工厂设计。
Description
技术领域
本发明涉及一种阳荷糕的制作方法。
背景技术
糕点食品不论是作为一种主食或者副食都具有其重要意义。糕点具有良好的口感和色泽，加工方式各种各样、种类形状各不同，因为其产品的储存性和食用方便等特点，让它受到广大人民的喜爱。
阳荷，又名野姜、阳藿、蘘草、襄荷、莲花姜等，为姜科姜属多年生草本植物，性温，味辛淡，阳荷平均株高为150cm左右，最高可达171cm，叶互生，长椭圆形或线状披针形，长30～35cm，宽8～l0cm，叶面光滑，地下茎匍匐生长，向下抽生肉质根，肉质根上着生大量须根；向上抽生紫红色嫩茎，见光呈绿色，叶鞘紫色，紧裹嫩芽，形如小竹笋，俗称阳荷笋。阳荷笋6～9月其火红的果实——阳荷苞(食用部位)从根部冒出，生长10～15天即可采收，在花蕾出现前采收，过迟则组织老化，纤维增加，不可食用。
根据《本草纲目》记载，阳荷具有食用及药用价值，有活血调经、镇咳祛痰、消肿解毒、消积健胃等功效。而且含有多种氨基酸、蛋白质和丰富的纤维素，所含纤维素还是一种不产生热能的多糖营养物资，经常食用，有益于保持消化道通畅，保持正常的排便功能，对糖尿病有特殊功效。如100g新鲜阳荷中，含蛋白质12.4g、粗蛋白1.58g、脂肪2.2g、粗纤维28.1g、总酸1.11g、总糖3.41g，维生素C、A、B共约104mg、磷0.35g、钙0.18g、铁0.077g等。在食用和医用方面具有广阔的应用前景。
阳荷食用方法有很多种，可以与肉及辣椒等食物一起炒食，色泽鲜艳、质地脆嫩、味道清香，也可将制成凉拌菜或泡菜等。但是市场上缺少含有阳荷的糕点食品。
发明内容
本发明所要解决的技术问题是提供一种工艺简单、加工方便的阳荷糕的制作方法。
为解决上述技术问题，本发明提供了一种阳荷糕的制作方法，包括以下步骤：
a)榨汁：阳荷洗净放入榨汁机榨汁，过滤掉阳荷渣，得到阳荷汁；
b)调汁：取160～180g步骤a)中得到的阳荷汁，在阳荷汁内加入20g白糖和10g食用油混合均匀得到阳荷调汁；
c)调粉：糯米粉和面粉放入干净的盛器中混合均匀得到200g混合粉，糯米粉和面粉重量比为12～14：6～8；
d)和面：将步骤b)中得到的阳荷调汁加入步骤c)中得到的混合粉中，和面使混合粉变为面团；
e)成型：将步骤d)中得到的面团均分，其每个重量都相等的，用模具将面团按压成型，得到阳荷糕面坯；
f)蒸糕：将步骤e)中得到的阳荷糕面坯放入蒸笼中，中火蒸制13～17min。
作为优选，步骤a)中阳荷榨汁后用2层纱布过滤得到阳荷汁。
作为优选，步骤e)中得到的阳荷糕面坯规格为50g/个。
采用这种方法后，研制出老少皆宜的阳荷糕即食产品，获得最佳的产品配方，制做清爽可口的阳荷糕产品，按阳荷糕制作工艺流程和食品工厂设计要求对产品进行工厂设计。
本实验以阳荷为主要原料，阳荷糕具有色泽纯正、口感甜香独特、外观完整、花纹清晰、厚薄均匀、风味诱人等优点，开拓阳荷的全新市场，丰富糕点的类型，阳荷糕含多种具有保健功能的生物活性成分，如维生素C、维生素E、膳食纤维等，对治疗、预防相关疾病和人类健康状况具有重要意义。
具体实施方式
实施例一
本阳荷糕的制作方法，包括以下步骤：
a)榨汁：阳荷洗净放入榨汁机榨汁，不添加任何辅料，用2层纱布过滤掉阳荷渣，得到阳荷汁。
b)调汁：取180g步骤a)中得到的阳荷汁放入盛器中，加入20g白糖和10g食用油混合均匀得到阳荷调汁。
c)调粉：糯米粉和面粉放入干净的盛器中混合均匀得到200g混合粉，糯米粉和面粉重量比为12:8。
d)和面：将步骤b)中得到的阳荷调汁加入步骤c)中得到的混合粉中，和面使混合粉变为面团，和至面不软不硬。
e)成型：将步骤d)中得到的面团均分，其每个重量都相等的，用模具将面团按压成型，得到阳荷糕面坯，阳荷糕面坯规格为50g/个。
f)蒸糕：将步骤e)中得到的阳荷糕面坯放入蒸笼中，中火蒸制13min，得到阳荷糕。
采用本阳荷糕的制作方法得到的阳荷糕具有独特的风味，并且糕体完整有弹性。
实施例二至九
以下实施例的方法步骤与实施例一种记载的技术方案一致，区别仅仅在于各个实施例的糯米粉和面粉比例、阳荷汁添加量及蒸制时间的不同，具体参数如下：
| 项目 | 糯米粉和面粉比例 | 阳荷汁添加量 | 蒸制时间 |
| 实施例二 | 12:8 | 160 | 15 |
| 实施例三 | 12:8 | 170 | 17 |
| 实施例四 | 13:7 | 180 | 15 |
| 实施例五 | 13:7 | 160 | 17 |
| 实施例六 | 13:7 | 170 | 13 |
| 实施例七 | 14:6 | 180 | 17 |
| 实施例八 | 14:6 | 160 | 13 |
| 实施例九 | 14:6 | 170 | 15 |
分别对上述实施例中组织结构、香味、口感、形态指标进行感官评定测分，对实施例一至九进行正交试验，在单因素实验的基础上，分别以阳荷糕的组织结构、香味、口感、形态为指标，感官指标评判标准如下：
分别选用单因素实验所得最佳糯米粉和面粉比例、阳荷汁添加量和蒸制时间为考察因素，以阳荷糕的组织状态、香味、口感和形态等感官评分为指标，设计L9(34)水平正交试验，正交试验结果如下：
| 因素 | 糯米粉和面粉比例A | 阳荷汁添加量B | 蒸制时间C | 实验结果 |
| 实施例一 | 12:8 | 160 | 13 | 70 |
| 实施例二 | 12:8 | 160 | 15 | 76 |
| 实施例三 | 12:8 | 170 | 17 | 73 |
| 实施例四 | 13:7 | 180 | 15 | 82 |
| 实施例五 | 13:7 | 160 | 17 | 93 |
| 实施例六 | 13:7 | 170 | 13 | 83 |
| 实施例七 | 14:6 | 180 | 17 | 71 |
| 实施例八 | 14:6 | 160 | 13 | 74 |
| 实施例九 | 14:6 | 170 | 15 | 70 |
| 均值1 | 73.000 | 74.333 | 75.667 | |
| 均值2 | 86.000 | 81.000 | 76.000 | |
| 均值3 | 71.667 | 75.333 | 79.000 | |
| 极差R | 14.333 | 6.667 | 3.333 |
通过单因素实验可知，当糯米粉的量逐渐递增时，其感官评分达到最佳后下降，当糯米粉和面粉比例为13:7时，其弹性较好、口感松软细腻、外观完整、花纹清晰、具有阳荷特有的味道，感官评分最高。
当阳荷汁添加量逐渐增加，其感官评分达到最佳后下降，当阳荷汁添加量为160g时，其弹性最好，组织状态最佳，口感最优，感官评分最高。
当蒸制时间逐渐的延长，其感官评分达到最佳后下降，当蒸制时间为15min时，阳荷糕具有独特的风味且完整有弹性，效果最好。
通过正交试验分析，控制混合粉总量为200g，即糯米粉和面粉的比例为13:7，阳荷汁添加量为160g，蒸制的时间为17min。白砂糖添加量20g，食用油添加量10g，其感官评分为93分。按照此配方制作的阳荷糕色泽纯正、富有弹性、气味清香、口感细腻、外观完整、厚薄均匀、风味诱人。
以上所述的仅是本发明的九种实施方式，应当指出，对于本领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以作出若干变型和改进，这些也应视为属于本发明的保护范围。
Claims (3)
1.一种阳荷糕的制作方法，包括以下步骤：
a)榨汁：阳荷洗净放入榨汁机榨汁，过滤掉阳荷渣，得到阳荷汁；
b)调汁：取160～180g步骤a)中得到的阳荷汁，在阳荷汁内加入20g白糖和10g食用油混合均匀得到阳荷调汁；
c)调粉：糯米粉和面粉放入干净的盛器中混合均匀得到200g混合粉，糯米粉和面粉重量比为12～14：6～8；
d)和面：将步骤b)中得到的阳荷调汁加入步骤c)中得到的混合粉中，和面使混合粉变为面团；
e)成型：将步骤d)中得到的面团均分，其每个重量都相等的，用模具将面团按压成型，得到阳荷糕面坯；
f)蒸糕：将步骤e)中得到的阳荷糕面坯放入蒸笼中，中火蒸制13～17min。
2.根据权利要求1所述的阳荷糕的制作方法，其特征是：
步骤a)中阳荷榨汁后用2层纱布过滤得到阳荷汁。
3.根据权利要求1所述的阳荷糕的制作方法，其特征是：
步骤e)中得到的阳荷糕面坯规格为50g/个。
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| CN104172183A (zh) * | 2014-08-04 | 2014-12-03 | 龚俊豪 | 一种健脾、补肾、活血、护发、养肝明目的糕点及其加工方法 |
| CN105495102A (zh) * | 2014-09-22 | 2016-04-20 | 何明东 | 一种李子糕及其制作方法 |
| CN107549548A (zh) * | 2017-09-29 | 2018-01-09 | 贵州绿黑农业开发有限公司 | 一种阳荷汁的制作方法 |
| CN109123344A (zh) * | 2017-06-15 | 2019-01-04 | 罗放青 | 一种沙参糕及其制作方法 |
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| CN105495102A (zh) * | 2014-09-22 | 2016-04-20 | 何明东 | 一种李子糕及其制作方法 |
| CN109123344A (zh) * | 2017-06-15 | 2019-01-04 | 罗放青 | 一种沙参糕及其制作方法 |
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