CN111011716A - 一种南瓜汤圆 - Google Patents
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Abstract
本发明涉及食品技术领域。目的在于提供一种口感醇香、色泽诱人的南瓜汤圆，由如下重量份的原材料制成：南瓜淀粉28～32份、南瓜蓉18～22份、糯米粉13～17份、糯米磕粉23～27份、木薯淀粉8～12份、水24～26份。本发明制得的南瓜汤圆为呈色泽鲜亮的金黄色，感官极为诱人，提高食欲。便于加工和制作，汤圆皮面就具有醇香的南瓜味。充分发挥了南瓜润肺、益气、健脾、护肝、利尿、美容等功效，具有一定的保健作用。通过各材料的合理搭配，制得的南瓜汤圆紧致有弹性，不糊锅、浑汤。
Description
技术领域
本发明涉及食品技术领域，具体涉及南瓜汤圆。
背景技术
南瓜作为常见果蔬，不仅有较高的食用价值，而且有着不可忽视的食疗作用。其富含淀粉、蛋白质、胡萝卜素、维生素A、维生素B、维生素C、维生素D和钙、磷等成分，营养丰富，为消费者经常食用的瓜菜。中医认为：南瓜性温，味甘无毒，入脾、胃二经，能润肺、益气、健脾、护肝、利尿、美容，化痰排脓，驱虫解毒，治咳止喘，疗肺痈便秘，可有效预防胃炎、胃溃疡等疾患，对于防治夜盲症、儿童佝偻病、青少年近视、中老年骨质疏松症等常见病有一定预防效果，且还具备中和致癌物质的作用。另外，也有究实验表明，食南瓜籽，还有缓解前列腺肥大(南瓜子可治前列腺肥大)症状、预防前列腺癌、防治动脉硬化与胃粘膜溃疡、化结石作用，多食南瓜还能有效防治高血压，糖尿病及肝脏病变，提高人体免疫能力。
近年来，随着人们生活水平的不断提高，对食物多样化、丰富化、营养化的需求越来越强，南瓜汤圆作为其中一种南瓜食物更是深受消费者的喜爱。然而，目前的南瓜汤圆均是以普通汤圆皮内包南瓜馅进行加工制作，这种方式认为摆脱传统汤圆的弊病，且口感上还有所欠缺。
发明内容
本发明的目的在于提供一种口感醇香、色泽诱人的南瓜汤圆。
为实现上述发明目的，本发明所采用的技术方案是：一种南瓜汤圆，由如下重量份的原材料制成：南瓜淀粉28～32份、南瓜蓉18～22份、糯米粉13～17份、糯米磕粉23～27份、木薯淀粉8～12份、水24～26份。
优选的，由如下重量份的原材料制成：南瓜淀粉30份、南瓜蓉20份、糯米粉15份、糯米磕粉25份、木薯淀粉10份、水24～26份。
优选的，由如下重量份的原材料制成：南瓜淀粉28份、南瓜蓉22份、糯米粉13份、糯米磕粉27份、木薯淀粉12份、水24～26份。
优选的，由如下重量份的原材料制成：南瓜淀粉32份、南瓜蓉18份、糯米粉17份、糯米磕粉23份、木薯淀粉8份、水24～26份。
优选的，由如下步骤加工制成：
A、将生南瓜去皮切片，放入蒸锅内蒸煮8～10分钟，然后取出沥水，自然晾凉即制得南瓜蓉；
B、按重量份取南瓜淀粉、南瓜蓉、糯米粉、糯米磕粉、木薯淀粉和水混合搅拌均匀制得汤圆粉团；
C、利用人工或机器将汤圆粉团加工成汤圆丸子。
优选的，所述步骤A中生南瓜选用密本南瓜或东升南瓜。
优选的，还包括步骤D，将汤圆丸子速冻、包装，制得速冻汤圆。
本发明的有益效果集中体现在：
1、制得的南瓜汤圆为呈色泽鲜亮的金黄色，感官极为诱人，提高食欲。
2、摒弃了传统的包馅儿式南瓜汤圆的制作工艺，便于加工和制作，汤圆皮面就具有醇香的南瓜味。
3、充分发挥了南瓜润肺、益气、健脾、护肝、利尿、美容等功效，具有一定的保健作用。
4、通过各材料的合理搭配，制得的南瓜汤圆紧致有弹性，不糊锅、浑汤。
5、口感清香、有回甜，具有南瓜的本味，与传统的包馅儿式汤圆相比，既具有甜味，又不腻人。
具体实施方式
下面将通过实施例的方式对本发明进行进一步阐释：
实施例一
一种南瓜汤圆，由如下重量份的原材料制成：南瓜淀粉30份、南瓜蓉20份、糯米粉15份、糯米磕粉25份、木薯淀粉10份、水24～26份。
实施例二
一种南瓜汤圆，由如下重量份的原材料制成：南瓜淀粉28份、南瓜蓉22份、糯米粉13份、糯米磕粉27份、木薯淀粉12份、水24～26份。
实施例三
一种南瓜汤圆，由如下重量份的原材料制成：南瓜淀粉32份、南瓜蓉18份、糯米粉17份、糯米磕粉23份、木薯淀粉8份、水24～26份。
实施例四
一种南瓜汤圆，原材料选择实施例一、或二、或三中任意一种，所述南瓜蓉为由密本南瓜或东升南瓜制得的南瓜蓉。
实施例五
一种南瓜汤圆，其制作工艺如下，由如下步骤加工制成：
A、将密本生南瓜或东升生南瓜去皮切片，放入蒸锅内蒸煮8～10分钟，然后取出沥水，自然晾凉即制得南瓜蓉；
B、按实施例一至四中任意一种的重量份取南瓜淀粉、南瓜蓉、糯米粉、糯米磕粉、木薯淀粉和水混合搅拌均匀制得汤圆粉团；
C、利用人工或机器将汤圆粉团加工成汤圆丸子。
D、将汤圆丸子速冻、包装，制得速冻汤圆。这样能够更加便于运输和储存，适合大批量工业生产。
Claims (7)
1.一种南瓜汤圆，其特征在于，由如下重量份的原材料制成：南瓜淀粉28～32份、南瓜蓉18～22份、糯米粉13～17份、糯米磕粉23～27份、木薯淀粉8～12份、水24～26份。
2.根据权利要求1所述的南瓜汤圆，其特征在于：由如下重量份的原材料制成：南瓜淀粉30份、南瓜蓉20份、糯米粉15份、糯米磕粉25份、木薯淀粉10份、水24～26份。
3.根据权利要求1所述的南瓜汤圆，其特征在于：由如下重量份的原材料制成：南瓜淀粉28份、南瓜蓉22份、糯米粉13份、糯米磕粉27份、木薯淀粉12份、水24～26份。
4.根据权利要求1所述的南瓜汤圆，其特征在于：由如下重量份的原材料制成：南瓜淀粉32份、南瓜蓉18份、糯米粉17份、糯米磕粉23份、木薯淀粉8份、水24～26份。
5.根据权利要求1所述的南瓜汤圆，其特征在于：由如下步骤加工制成：
A、将生南瓜去皮切片，放入蒸锅内蒸煮8～10分钟，然后取出沥水，自然晾凉即制得南瓜蓉；
B、按重量份取南瓜淀粉、南瓜蓉、糯米粉、糯米磕粉、木薯淀粉和水混合搅拌均匀制得汤圆粉团；
C、利用人工或机器将汤圆粉团加工成汤圆丸子。
6.根据权利要求5所述的南瓜汤圆，其特征在于：所述步骤A中生南瓜选用密本南瓜或东升南瓜。
7.根据权利要求6所述的南瓜汤圆，其特征在于：还包括步骤D，将汤圆丸子速冻、包装，制得速冻汤圆。
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