CN111802571A - 一种红豆奶白糕及其制作方法 - Google Patents
一种红豆奶白糕及其制作方法 Download PDFInfo
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Abstract
本发明公开了一种红豆奶白糕及其制作方法，红豆奶白糕由红豆、白茯苓、白莲子、白菊花、白山药、远志、甘草、糯米粉、黄油、紫薯、炼乳、水、蝶豆花和柠檬汁。制作方法经过磨粉、着色、馅料制作、包陷和蒸制等5个步骤制成。本发明以古代医家典籍中的原有配方为主，在此基础上将产品进行适合现代社会的一些改进，将五白糕打造为一款营养健康，辩证施食的一款中医保健零食。本发明结合最先进的食品加工工艺，对原材料进行充分的再加工，在不损失营养成分的基础上，更加促进原料里的有效成分被人体吸收，以达到最优的效果，争取在不添加食品香精及添加剂的条件下，做出能够吸引现代人的中医保健零食。本发明的主要功能是安神助眠，健脾益气。
Description
技术领域
本发明属于中医保健零食技术领域，具体的说是涉及一种红豆奶白糕及其制作方法。
背景技术
近年来随着社会经济的发展，人们保健意识的不断增强，人们返璞归真，崇尚自然的科学热潮兴起，天然、绿色、保健型产品和延年益寿、防衰助颜类食品成为世界风靡的新潮流。许多厂商生产出了中医药零食以满足消费者的需求。随着近代人们观念改变，中医学逐渐被更多的人接受和信任，人们对中医药文化的关注也在持续上升，虽然中药携带不便，制作工艺复杂，但对人体副作用相对较小并且能够治本，另外现阶段人们越来越多的注意到身体保养，养生不再是中老年人的代名词，而成为了不分年龄阶段的潮流。于此同时市面上符合药食同源的中药食品少之又少，为了让中医药事业被更多的人认可，通过改良，设计出方便携带又符合现代人口味的中医保健食品，一反前人对中药苦口的看法，将以小清新零食的身份出现在人们面前，打破人们对中药的固有看法，将中药保健食品的市场推向新的高潮。
在此次全球新型冠状病毒危机中，中医药发挥了巨大作用，人们对具有保健作用的中医药零食食品的关注和需求将会再次增大，未来市场潜力巨大。借此机会既能将中医保健食品推向高潮，又能弘扬中华民族的传统文化并激发大部分人对中医药事业的兴趣，将代代相传的中医文化发扬光大。现代年轻人的消费观产生了很大的变化，相对于加入很多香精及添加剂的单纯配料，他们更加欣赏具有一定文化传承和底蕴的产品，一份赋予特殊含义的零食产品更能在当下中国的零食市场占有一席之地。基于现有技术中零食市场的现状，为填补目前中医保健食品在市场上的空缺，现急需研制出一款真正具有中医保健效果的传统改良零食。
发明内容
本发明为了克服现有技术存在的不足，提供一种红豆奶白糕及其制作方法。
本发明是通过以下技术方案实现的：本发明公开了一种红豆奶白糕，该红豆奶白糕由下述重量份的原料组成：红豆15～30份、白茯苓2～3份、白莲子1～2份、白菊花1～1.5份、白山药2～4份、远志1～3份、甘草1～2.5份、糯米粉10～15份、黄油1～6份、紫薯2～4份、炼乳1～5份、水10～20份、蝶豆花8～12份和柠檬汁4～6份。
作为本发明的优选实施方式，本发明红豆奶白糕由下述重量份的原料组成：红豆16～25份、白茯苓2.1～2.9份、白莲子1.2～1.8份、白菊花1.1～1.4份、白山药2.2～3份、远志1.1～2份、甘草1.1～2.1份、糯米粉11～14份、黄油1.3～5份、紫薯2.5～3.5份、炼乳1.3～4份、水12～17份、蝶豆花9～11份和柠檬汁4.5～5.5份。
作为本发明的最佳实施方式，本发明红豆奶白糕由下述重量份的原料组成：红豆20份、白茯苓2.5份、白莲子1.5份、白菊花1.25份、白山药2.5份、远志1.25份、甘草1.25份、糯米粉12.5份、黄油1.5份、紫薯3份、炼乳1.5份、水15份、蝶豆花10份和柠檬汁5份。
本发明红豆奶白糕的制作方法具体包括如下步骤：
(1)、磨粉：将白茯苓、远志、白山药、白菊花、白莲子和甘草打磨成原粉，或直接用原粉，选取白茯苓50g、远志25g、白山药50g、白菊花25g、白莲子30g、甘草25g和250g糯米粉，20g融化后的黄油混合均匀让口感更加细润；
(2)、着色：将蝶豆花放入水中，加入适量白糖开水煮5～7分钟后加入适量柠檬汁放置备用糕点原粉，加入20g融化后的黄油混合均匀，再加入50g牛奶，分次掺入蝶豆花水揉成面团冷藏20分钟；
(3)馅料制作：软化的黄油30克、糖25克，搅拌均匀，继续加入炼乳30克，搅拌均匀；红豆冲洗干净，提前浸泡一天，将泡好的红豆放入锅里煮，红豆开花后放冰糖继续煮，等锅内的水熬没了用勺子搅拌均匀，制成红豆馅，红豆馅冷藏30分钟备用；紫薯去皮切块，上笼20分钟，蒸熟成芋泥状后取紫薯泥80克，搅拌均匀，冷藏20分钟备用；
(4)、包陷：将冷藏的面团取出，放在撒了少许面粉的案板上，搓成长条，分成小面团，每个小面团25g，将面团用手心按扁，用擀面杖擀成中间厚四周稍薄的圆形，要有一定的厚度避免塑形时馅料露出，放入紫薯馅料10g或红豆馅料10g,包好收口，朝下用刮板整形成方形，收口收紧，以免露馅，放置十分钟；
(5)、蒸制：放入蒸笼冷水上锅蒸15～20分钟后取出放凉即可。
本发明的有益效果是：本发明以古代医家典籍中的原有配方为主，在此基础上将产品进行适合现代社会的一些改进，将五白糕打造为一款营养健康，辩证施食的一款中医保健零食。本发明参照传统的理念适当添加符合时令的水果鲜花，在不同的季节带来不一样的产品形式。本发明结合最先进的食品加工工艺，对原材料进行充分的再加工，在不损失营养成分的基础上，更加促进原料里的有效成分被人体吸收，以达到最优的效果，争取在不添加食品香精及添加剂的条件下，做出能够吸引现代人的中医保健零食。本发明的主要功能是安神助眠，健脾益气。
本发明是在古代原有配方的基础上，进行适当的调整及增减所创作的一款符合现代人口味的药食同源的即食类型糕点，产品原料选择均为纯正的道地药材，辅以牛奶、蜂蜜等进行调味，加入蝶豆花、紫薯等进行调色，放入桂花、玫瑰、樱花等作为产品形象特色，将零添加作为产品理念，在保证相应药效的条件下，配合简约大方的产品包装，将中医药的魅力淋漓尽致的展现出来。此外，本发明也能在新五白糕的创新配方上，将五白糕做出更多元化的产品形态，例如将原料装进茶袋，加入时令鲜花，做成冲泡用的茶饮；或是直接取五白糕产品原液，做成罐装饮品，多方位的产品，能够更好的打入现代零食市场，为中医保健食品占据一席之地。
白茯苓味甘、淡、性平，利水渗湿、益脾和胃、宁心安神。白莲子甘平收涩，护胃健脾、祛湿、败火、预防肿瘤。白菊花味甘、苦，性微寒白菊花，可疏散风热、养肝平肝明目、清热解毒。白山药补脾健胃，降低血压和血糖，抵抗肿瘤，延缓衰老。远志味苦性温，缓解失眠多梦，情绪焦虑，交通心肾，补虚助气。甘草缓和药性，减燥性，化咳止痰，养护脾胃。紫薯可促进消化，保护肠胃，补充气血抗疲劳。以五白糕原料磨粉过筛，再合理配伍远志甘草，保留并延展食品功效，同时塑造食品的细腻口感。以甘草水制后，能减去燥性、缓和药性。
本发明的红豆奶白糕在制作过程中根据实际情况及后期市场调研调整糯米粉用量，可控制产品口感的黏度。可适量加入牛奶拌馅料，增加馅料的软糯，香甜口感。使用温水和面调节面团的粘度和硬度。产品口感以中式蒸制糕点为例，制作方法较易操作。配方中的远志和甘草为主要改良物，并加入红豆馅，对于主要改动后的颜色、外形等方面的调整，备选的相关材料有甜菜根、蝶豆花、藕粉和糖浆等。制作过程中将蝶豆花放入水中，加入适量白糖开水煮5～7分钟后加入适量柠檬汁，加入柠檬汁后为粉色，可用来进行面团的着色。
远志：常用5～15g，味苦，性温，对于治疗由于心肾不交引起来失眠多梦、健忘、惊悸等有很好的作用，特别是对于一些由于心肾不交导致的记忆力减退、精神不集中，情绪焦虑、抑郁等有不错的效果。心肾有火的人群和阴虚阳亢的人群要避免服用它。以甘草水制后，能减去燥性、缓和药性。蜜炙后，能增强其化痰止咳作用并可缓和药性，减少对胃的刺激。远志常用于心肾不交之心神不宁、失眠、惊悸者，常配伍菖蒲、龙齿、茯苓、茯神、人参和朱砂等。
白茯苓：常规用法用量9～15g。性平，味甘、淡，入心、肺、脾、胃、肾经。具有利水渗湿、健脾和胃、宁心安神的作用，对于一些神经衰弱、神经官能症有很好的治疗作用，可以治疗相关的失眠类病症，茯苓亦常与远志、石菖蒲等配对,增强养心益智之功效。
莲子配甘草：莲子用量6～15g，甘平收涩，有健脾益气、补肾固精、交通心肾、养心安神之功。《本经》言其：“主补中，养神益气”，《本草纲目》称其：“交心肾，厚肠胃，强筋骨，补虚损。”，莲子再佐以益气和中之甘草，则能起到通心气、益精髓、补虚助气之功，常用于治疗心脾两虚，气血不足者。
莲子配远志：莲子补脾益肾，养心安神，远志能通肾气，上达于心，故可安神益智，二药合用，养心血，益肾志，交通心肾，治疗心肾不交引起之诸症。
白菊花：常用量10～15g，其味甘、苦，性微寒。常用入药10～15g,白菊花具有疏散风热、养肝平肝明目、清热解毒的功效。
红豆：有消水利肿、解毒排脓、利湿退黄等功效，适用于水肿腹满、脚气浮肿、热毒痈疮、乳痈、丹毒、肾炎水肿、肝硬化、肝腹水等症。红豆中含量丰富的膳食纤维具有良好的润肠通便、健美减肥、降血压、降血脂、调节血糖、预防结石、解毒抗癌的功效。红豆中多汗的皂角甙可刺激肠道，起到很好的利尿作用，可作为肾病、水肿、心脏病患者的理想食品。
本发明的红豆奶白糕与市面已有的含中药的糕点对比：1、怀恋红枣山药酥：配料：小麦粉、糖、精炼植物油、山药粉和各种食品添加剂，优点为保质期6个月可存放时间较长，缺点是山药粉在配料表中排位较靠后，实质含量并不多，不能发挥山药的有效功效。2、传统五白糕：配料：白扁豆、白山药、白菊花、白茯苓、白莲子和糯米粉，优点为除所需原材料外，较少使用添加剂等产品，受众广，食品功能性更容易展现，具有健脾益气，美白肌肤和祛斑等功效。缺点是宣传力度小，多以副产品方式呈现，缺乏创新，实际受众少。本发明红豆奶白糕：本发明在配料中加入红豆、糖粉，糯米粉以及一些时令性产品，优点为在最大程度上保留传统五白糕的功效，适当调整原料配伍和已有材料的比例充分发挥药材宁心安神助眠的作用且确保中药有效成分够量多样，配伍无副作用；在制作工艺上加入馅料来调节口感，着色方面用天然色素取代食品添加剂的使用，选用植物色素对糕点进行着色塑形，减小塑形难度和塑性过程中对食品口味的影响。
具体实施方式
以下结合具体实施方式对本发明作详细描述。
本发明公开了一种红豆奶白糕，其由下述重量份的原料组成：红豆15～30份、白茯苓2～3份、白莲子1～2份、白菊花1～1.5份、白山药2～4份、远志1～3份、甘草1～2.5份、糯米粉10～15份、黄油1～6份、紫薯2～4份、炼乳1～5份、水10～20份、蝶豆花8～12份和柠檬汁4～6份。
本发明红豆奶白糕的制作方法具体包括如下步骤：
(1)、磨粉：将白茯苓、远志、白山药、白菊花、白莲子和甘草打磨成原粉，或直接用原粉，选取白茯苓50g、远志25g、白山药50g、白菊花25g、白莲子30g、甘草25g和250g糯米粉，20g融化后的黄油混合均匀让口感更加细润；
(2)、着色：将蝶豆花放入水中，加入适量白糖开水煮5～7分钟后加入适量柠檬汁放置备用糕点原粉，加入20g融化后的黄油混合均匀，再加入50g牛奶，分次掺入蝶豆花水揉成面团冷藏20分钟；
(3)馅料制作：软化的黄油30克、糖25克，搅拌均匀，继续加入炼乳30克，搅拌均匀；红豆冲洗干净，提前浸泡一天，将泡好的红豆放入锅里煮，红豆开花后放冰糖继续煮，等锅内的水熬没了用勺子搅拌均匀，制成红豆馅，红豆馅冷藏30分钟备用；紫薯去皮切块，上笼20分钟，蒸熟成芋泥状后取紫薯泥80克，搅拌均匀，冷藏20分钟备用；
(4)、包陷：将冷藏的面团取出，放在撒了少许面粉的案板上，搓成长条，分成小面团，每个小面团25g，将面团用手心按扁，用擀面杖擀成中间厚四周稍薄的圆形，要有一定的厚度避免塑形时馅料露出，放入紫薯馅料10g或红豆馅料10g,包好收口，朝下用刮板整形成方形，收口收紧，以免露馅，放置十分钟；
(5)、蒸制：放入蒸笼冷水上锅蒸15～20分钟后取出放凉即可。
实施例：红豆200g、白茯苓50g、白莲子30g、白菊花25g、白山药50g、远志25g、甘草25g、糯米粉250g、白砂糖25g、黄油30g、牛奶50g、全蛋液30g、椰蓉50g为基本配比，每个糕点的重量以30g左右为准，按照红豆：白茯苓：白莲子：白菊花：白山药：远志：甘草：糯米粉：椰蓉＝40：10：6：5：10：5：5:50:10的比例进行制作，制作过程中等比例扩大用量即可，单个产品成本价在1.3元～2元左右。
1、本发明红豆奶白糕关于外表颜色的调整方案：
2、本发明红豆奶白糕关于表面质感的调整方案：
3、本发明红豆奶白糕关于口味的调整方案：
4、本发明红豆奶白糕关于香味与味道的调整方案：
制作面点，首先要调制面团。调制面团包括和面和揉面两个过程，当糕点制作过程中出现粘性不足难以塑形时，从面粉种类的选择以及揉和面团时的温度两方面进行调节。
5、本发明红豆奶白糕在口感或产品粘度上的调整方案：
最后应当说明的是，以上内容仅用以说明本发明的技术方案，而非对本发明保护范围的限制，本领域的普通技术人员对本发明的技术方案进行的简单修改或者等同替换，均不脱离本发明技术方案的实质和范围。
Claims (4)
1.一种红豆奶白糕，其特征在于：所述红豆奶白糕由下述重量份的原料组成：红豆15～30份、白茯苓2～3份、白莲子1～2份、白菊花1～1.5份、白山药2～4份、远志1～3份、甘草1～2.5份、糯米粉10～15份、黄油1～6份、紫薯2～4份、炼乳1～5份、水10～20份、蝶豆花8～12份和柠檬汁4～6份。
2.根据权利要求1所述的一种红豆奶白糕，其特征在于：所述红豆奶白糕由下述重量份的原料组成：红豆16～25份、白茯苓2.1～2.9份、白莲子1.2～1.8份、白菊花1.1～1.4份、白山药2.2～3份、远志1.1～2份、甘草1.1～2.1份、糯米粉11～14份、黄油1.3～5份、紫薯2.5～3.5份、炼乳1.3～4份、水12～17份、蝶豆花9～11份和柠檬汁4.5～5.5份。
3.根据权利要求2所述的一种红豆奶白糕，其特征在于：所述红豆奶白糕由下述重量份的原料组成：红豆20份、白茯苓2.5份、白莲子1.5份、白菊花1.25份、白山药2.5份、远志1.25份、甘草1.25份、糯米粉12.5份、黄油1.5份、紫薯3份、炼乳1.5份、水15份、蝶豆花10份和柠檬汁5份。
4.根据权利要求1、2或3所述的红豆奶白糕的制作方法，其特征在于：所述红豆奶白糕的制作方法具体包括如下步骤：
(1)、磨粉：将白茯苓、远志、白山药、白菊花、白莲子和甘草打磨成原粉，选取白茯苓50g、远志25g、白山药50g、白菊花25g、白莲子30g、甘草25g和250g糯米粉，20g融化后的黄油混合均匀让口感更加细润；
(2)、着色：将蝶豆花放入水中，加入适量白糖开水煮5～7分钟后加入适量柠檬汁放置备用糕点原粉，加入20g融化后的黄油混合均匀，再加入50g牛奶，分次掺入蝶豆花水揉成面团冷藏20分钟；
(3)馅料制作：软化的黄油30克、糖25克，搅拌均匀，继续加入炼乳30克，搅拌均匀；红豆冲洗干净，提前浸泡一天，将泡好的红豆放入锅里煮，红豆开花后放冰糖继续煮，等锅内的水熬没了用勺子搅拌均匀，制成红豆馅，红豆馅冷藏30分钟备用；紫薯去皮切块，上笼20分钟，蒸熟成芋泥状后取紫薯泥80克，搅拌均匀，冷藏20分钟备用；
(4)、包陷：将冷藏的面团取出，放在撒了少许面粉的案板上，搓成长条，分成小面团，每个小面团25g，将面团用手心按扁，用擀面杖擀成中间厚四周稍薄的圆形，要有一定的厚度避免塑形时馅料露出，放入紫薯馅料10g或红豆馅料10g,包好收口，朝下用刮板整形成方形，收口收紧，以免露馅，放置十分钟；
(5)、蒸制：放入蒸笼冷水上锅蒸15～20分钟后取出放凉即可。
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