CN113575855A - 一种斑斓绿豆糕及其制备方法 - Google Patents
一种斑斓绿豆糕及其制备方法 Download PDFInfo
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- CN113575855A CN113575855A CN202110888435.4A CN202110888435A CN113575855A CN 113575855 A CN113575855 A CN 113575855A CN 202110888435 A CN202110888435 A CN 202110888435A CN 113575855 A CN113575855 A CN 113575855A
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- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- 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
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明提出了一种斑斓绿豆糕及其制备方法,涉及食品加工领域。绿豆700~850份、熟糯米粉150~200份、斑斓粉70~90份、白糖80~120份、油60~80份、糖桂花15~25份和斑斓香精3~8份。制备方法:将油、白糖和糖桂花混合,得到糖油混合物;将绿豆粉、斑斓粉和糯米粉混匀,并与糖油混合物混合揉成粉粒,填入豆沙馅,放入蒸炉进行蒸制;将蒸制好的斑斓绿豆糕经模具成形,然后经灭菌包装后入库。本发明在传统绿豆糕中加入斑斓的口味,使得制备而成的斑斓绿豆糕具有全新的口味。
Description
技术领域
本发明涉及食品加工领域,具体而言,涉及一种斑斓绿豆糕及其制备方法。
背景技术
绿豆糕是著名的汉族特色糕点之一,也是现在深受人们喜爱的一种甜品,不仅外形美观清新,而且绿豆属于五谷杂粮中的一种,具有良好的营养价值。绿豆糕按口味有南、北之分,北即为京式,制作时不加任何油脂,入口虽松软,但无油润感,又称“干豆糕”,经过长时间放置后会出现干燥掉屑的情况;南包括苏式和扬式,制作时需添放油脂,口感更松软和细腻,但也更容易油腻,糖分和油脂含量高,食用过多并不健康。
随着时代的进步,人们对食品的要求越来越高,同时对绿豆糕也提出了更高的需求,尤其是针对绿豆糕的口感、香味、营养和保存情况方面更挑剔,目前的绿豆糕大多存在口味单一和不细腻容易掉粉的缺点。
发明内容
本发明的目的在于提供一种斑斓绿豆糕,此绿豆糕具有口感独特的特点。
本发明的另一目的在于提供一种斑斓绿豆糕的制备方法,该制备方法简单,容易操作。
本发明解决其技术问题是采用以下技术方案来实现的。
一方面,本申请实施例提供一种斑斓绿豆糕,其包括以下重量份的原料:绿豆粉700~850份、熟糯米粉150~200份、斑斓粉70~90份、白糖80~120份、油60~80份、糖桂花15~25份和斑斓香精3~8份。
另一方面,本申请实施例提供一种斑斓绿豆糕的制备方法,包括以下步骤:
将油、白糖和糖桂花混合,得到糖油混合物;
将1/3~1/2的绿豆熬煮,加入乳清蛋白粉、海藻糖和聚葡萄糖混合炒制,做成绿豆沙;
将剩余绿豆做成绿豆粉,与斑斓粉和熟糯米粉混匀,并与糖油混合物混合揉成粉粒,填入绿豆沙作馅,放入蒸炉进行蒸制;
将蒸制好的斑斓绿豆糕经模具成形,然后经灭菌包装后入库。
相对于现有技术,本发明的实施例至少具有如下优点或有益效果:
本发明提供一种斑斓绿豆糕,在传统绿豆糕中加入斑斓的口味,使得制备而成的斑斓绿豆糕具有全新的口味,并且斑斓粉富含抗氧化成分,有消暑、清凉去火,安神、镇定及舒筋活络的功效,搭配绿豆食用,可以达到清热去火的效果。本发明的制备方法简单,操作容易。
本发明采用绿豆皮混合制备,其相比只使用绿豆芯制备的绿豆糕更具有营养和清热解毒效果,不会给食用者的身体造成负担,并且通过加入糖油混合物,可以解决绿豆皮造成的口感粗糙问题,其共同达到高营养和口感细腻的效果。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将对本发明实施例中的技术方案进行清楚、完整地描述。实施例中未注明具体条件者,按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者,均为可以通过市售购买获得的常规产品。
需要说明的是,在不冲突的情况下,本申请中的实施例及实施例中的特征可以相互组合。下面将参考具体实施例来详细说明本发明。
一种斑斓绿豆糕,其包括以下重量份的原料:绿豆粉700~850份、熟糯米粉150~200份、斑斓粉70~90份、白糖80~120份、油60~80份、糖桂花15~25份和斑斓香精3~8份。
熟糯米粉中含有大量的蛋白质、维生素、脂肪和微量元素,可以起到养生保健的作用,尤其是其继承了糯米的特性,具有一定的滋补作用,在冬天吃可以御寒。
斑斓粉是由斑斓叶制备而成,斑斓叶具有以下作用:1、斑斓叶中含量最高的为亚油酸,亚油酸具有降血脂作用,可以清除身体内的多余脂肪,能降低血压、减少血小板凝集和增强红细胞变形等能力。因人体自身无法合成或合成很少,必须从食物中获得,故亚油酸被称为是一种必需脂肪酸。由于亚油酸能降低血液胆固醇,预防动脉粥样硬化而倍受重视。2、角鲨烯具有极强供氧能力,可以在恶劣环境下有效保护皮肤以及保持皮肤的柔软健康,可促进人体的新陈代谢,加快机体组织修复等作用.所以深受女性的青睐。它具有增强机体免疫能力,可以提高血液含氧量,改善由于长期疲劳、工作学习压力大、经常性体力透支以及空调环境中缺少氧气造成的精神萎靡、抗衰老、抗疲劳以及抗肿瘤等多种生理功能,可抑制癌细胞生成,防止癌细胞扩散和因化疗而白细胞减少,对胃癌、食道癌、肺癌和卵巢癌等具有明显疗效。3、叶绿醇与乙酰化后的维生素K3缩合制取维生素K1。维生素K1参与肝内凝血酶的合成,用于治疗阻塞性黄疸、疸痿病及新生儿出血病。并具有利尿和增强肝脏解毒功能,参与膜的结构,降低血压的功能。
白糖和油形成的糖油混合物可以使得绿豆糕变得松软细腻,也能更好得将糯米粉和绿豆粉进行黏合,使得本发明斑斓绿豆糕口感细腻,即使长时间存放也不会产生干燥掉粉的情况。
在本发明的一些实施例中,上述斑斓绿豆糕还包括以下重量份的原料:乳清蛋白粉10~15份、海藻糖3~8份和聚葡萄糖3~5份。
乳清蛋白粉:是采用先进工艺从牛奶分离提取出来的珍贵蛋白质,以其纯度高、吸收率高、氨基酸组成最合理等诸多优势被推为“蛋白之王”。乳清蛋白不但容易消化,而且还具有高生物价、高效化率、高蛋白质功效比和高利用率,是蛋白质中的精品。其含有人体所需的所有必需氨基酸,其氨基酸组成模式与骨骼肌中的氨基酸组成模式几乎完全一致,极其容易被人体所吸收。因此可以提供身体构造新组织所需的氨基酸,延缓人体衰老,调节体内的水分、电解质平衡,增强机体抗疲劳能力,在体内制造酶,改善肠胃功能,向细胞输送氧和各种营养物质,加速机体修复。
海藻糖能调节蛋糕、饼干上的糖霜、糕点上的糖霜、面包奶油以及水果馅的甜味与芳香,不损害贮藏寿命,使人们品尝到产品原有的风味。同时,海藻糖有助于甜饼、面包奶油和糖霜中脂肪的降低,在可口饼及快餐中产生独特的糖霜感觉。它使消费者因良好的甜质更容易接受含高脂肪和糖的高热量产品。在保持产品贮藏期时,海藻糖能减少多成分的烘烤制品中湿气流动,以能使甜味更佳。
聚葡萄糖具有低热量、调整肠胃功能、促进营养物质的吸收、调节肠道菌群平衡的益生元、降低血糖反应和促进矿物元素的吸收的作用,将聚葡萄糖添加到本发明斑斓绿豆糕中,可以降低人体对整个绿豆糕的糖分吸收。
在本发明的一些实施例中,上述斑斓绿豆糕由以下重量份的原料制成:绿豆粉780份、熟糯米粉180份、斑斓粉78份、白糖100份、油70份、糖桂花20份、斑斓香精5份、乳清蛋白粉12份、海藻糖5份和聚葡萄糖3份。
一种斑斓绿豆糕的制备方法,包括以下步骤:
将油、白糖和糖桂花混合,得到糖油混合物;
将1/3~1/2的绿豆熬煮,并与乳清蛋白粉、海藻糖和聚葡萄糖混合炒制,做成绿豆沙;
将剩余绿豆做成绿豆粉,与斑斓粉和熟糯米粉混匀,并与糖油混合物混合揉成粉粒,填入绿豆沙作馅,放入蒸炉进行蒸制;
将蒸制好的斑斓绿豆糕经模具成形,然后经灭菌包装后入库。
在本发明的一些实施例中,上述油为花生油和椰子油的混合物,其中花生油和椰子油的重量比为1:(2~3)。本发明将采用花生油和椰子油的混合油,一方面可以使成品斑斓绿豆糕中具有淡淡的椰香,提高绿豆糕的香味层次,另一方面,椰子油可以促进新陈代谢的进行,将其加入到绿豆糕中可以促进肠道内消化液的分泌,改善便秘情况,另外,椰子油结合绿豆,可以提高其祛暑益气和美容护肤的功效。花生油促进人体吸收,搭配绿豆起到降低胆固醇的作用。本发明中花生油和椰子油的重量比为1:(2~3),可以最大限度地综合两种油的优点。
在本发明的一些实施例中,上述绿豆粉通过以下方法制得:将绿豆带皮洗净,放至冷水中加热煮开,然后烘干带皮磨粉即可。绿豆皮中具有绿豆本身的高营养,尤其是具有比绿豆本身更强的清热解毒效果,同时绿豆皮属于低脂食品,具有非常高的营养成分(包括且不限于蛋白质、糖类,胡萝卜素、酸、维生素B1、B2,以及钙、磷、铁和磷脂等),同时不会给食用者的身体造成负担。传统绿豆糕如果采用绿豆皮的话经常会造成口感粗糙、表面不平整和容易掉屑的情况发生,但本发明通过将绿豆皮与绿豆混合烘干磨粉,再结合糖油混合物,可以使得绿豆皮的口感细腻,不会产生干燥掉粉的情况。
在本发明的一些实施例中,上述斑斓粉通过以下方法制得:将斑斓叶切段、洗净、焯水和过凉水后,进行烘干磨粉。将斑斓叶进行焯水,可以减少斑斓叶表面的苦涩味而不破坏其本身的香味和活性分子。
在本发明的一些实施例中,上述烘干温度为45~55℃,烘干至含水率低于10%。将斑斓叶和绿豆在磨粉前进行烘干,可以使得磨粉更加方便,并且提高斑斓粉和绿豆粉的保存时间。
在本发明的一些实施例中,上述绿豆粉、斑斓粉和熟糯米粉的粒度为100~200目。将绿豆粉、斑斓粉和熟糯米粉破碎成100~200目,一方面提高了成品斑斓绿豆糕的细腻口感,另一方面将绿豆粉、斑斓粉和熟糯米粉破碎成较小粒度的粉末,可以提高其与消化酶的接触面积,从而原料中的营养成分容易被人体吸收,充分利用原料营养。
在本发明的一些实施例中,上述蒸制的时间为8~15min。蒸制时间过短会使绿豆糕熟不过心,蒸制时间长会流失掉绿豆糕中的营养成分。
以下结合实施例对本发明的特征和性能作进一步的详细描述。
实施例1
一种斑斓绿豆糕由以下重量的原料制成:绿豆780g、熟糯米粉180g、斑斓粉78g、白糖100g、花生油20g、椰子油50g、糖桂花20g、斑斓香精5g、乳清蛋白粉12g、海藻糖5g和聚葡萄糖3g。
一种斑斓绿豆糕的制备方法:将花生油、椰子油、白糖和糖桂花混合,得到糖油混合物;将300g绿豆清洗干净,加入清水煮熟至绿豆破皮,捞出控水,打成绿豆浆,加入乳清蛋白粉、海藻糖和聚葡萄糖混匀,然后用中小火熬制,直到豆沙变得粘稠即可得到绿豆沙;将剩余绿豆带皮洗净,放至冷水中加热煮开至微微脱皮,然后在50℃下烘干,并带皮磨成100目的细粉即可;将斑斓叶切段、洗净、焯水和过凉水后,进行在45℃烘干磨成100目的细粉。将绿豆粉、斑斓粉和100目的熟糯米粉混匀,并与糖油混合物混合揉匀,填入绿豆沙作为馅,放入蒸炉进行蒸制8min;将蒸制好的斑斓绿豆糕经模具成形,然后经灭菌包装后入库。
实施例2
一种斑斓绿豆糕由以下重量的原料制成:绿豆850g、熟糯米粉150g、斑斓粉70g、白糖80g、花生油20g、椰子油50g、糖桂花25g、斑斓香精8g、乳清蛋白粉15g、海藻糖3g和聚葡萄糖3g。
一种斑斓绿豆糕的制备方法:将花生油、椰子油、白糖和糖桂花混合,得到糖油混合物;将400g绿豆清洗干净,加入清水煮熟至绿豆破皮,捞出控水,打成绿豆浆,加入乳清蛋白粉、海藻糖和聚葡萄糖混匀,然后用中小火熬制,直到豆沙变得粘稠即可得到绿豆沙;将剩余绿豆带皮洗净,放至冷水中加热煮开至微微脱皮,然后在55℃下烘干,并带皮磨成150目的细粉即可;将斑斓叶切段、洗净、焯水和过凉水后,进行在55℃烘干磨成150目的细粉。将绿豆粉、斑斓粉和150目的熟糯米粉混匀,并与糖油混合物混合揉匀,填入绿豆沙作为馅,放入蒸炉进行蒸制5min;将蒸制好的斑斓绿豆糕经模具成形,然后经灭菌包装后入库。
实施例3
一种斑斓绿豆糕由以下重量的原料制成:绿豆700g、熟糯米粉200g、斑斓粉90g、白糖120g、花生油20g、椰子油40g、糖桂花15g、斑斓香精3g、乳清蛋白粉10g、海藻糖8g和聚葡萄糖5g。
一种斑斓绿豆糕的制备方法:将花生油、椰子油、白糖和糖桂花混合,得到糖油混合物;将250g绿豆清洗干净,加入清水煮熟至绿豆破皮,捞出控水,打成绿豆浆,加入乳清蛋白粉、海藻糖和聚葡萄糖混匀,然后用中小火熬制,直到豆沙变得粘稠即可得到绿豆沙;将剩余绿豆带皮洗净,放至冷水中加热煮开至微微脱皮,然后在55℃下烘干,并带皮磨成200目的细粉即可;将斑斓叶切段、洗净、焯水和过凉水后,进行在45℃烘干磨成200目的细粉。将绿豆粉、斑斓粉和200目的熟糯米粉混匀,并与糖油混合物混合揉匀,填入绿豆沙作为馅,放入蒸炉进行蒸制15min;将蒸制好的斑斓绿豆糕经模具成形,然后经灭菌包装后入库。
实施例4
一种斑斓绿豆糕由以下重量的原料制成:绿豆800g、熟糯米粉150g、斑斓粉75g、白糖90g、花生油25g、椰子油50g、糖桂花20g、斑斓香精8g、乳清蛋白粉15g、海藻糖5g和聚葡萄糖3g。
一种斑斓绿豆糕的制备方法:将花生油、椰子油、白糖和糖桂花混合,得到糖油混合物;将300g绿豆清洗干净,加入清水煮熟至绿豆破皮,捞出控水,打成绿豆浆,加入乳清蛋白粉、海藻糖和聚葡萄糖混匀,然后用中小火熬制,直到豆沙变得粘稠即可得到绿豆沙;将剩余绿豆带皮洗净,放至冷水中加热煮开至微微脱皮,然后在50℃下烘干,并带皮磨成100目的细粉即可;将斑斓叶切段、洗净、焯水和过凉水后,进行在45℃烘干磨成100目的细粉。将绿豆粉、斑斓粉和100目的熟糯米粉混匀,并与糖油混合物混合揉匀,填入绿豆沙作为馅,放入蒸炉进行蒸制8min;将蒸制好的斑斓绿豆糕经模具成形,然后经灭菌包装后入库。
实施例5
一种斑斓绿豆糕由以下重量的原料制成:绿豆820g、熟糯米粉180g、斑斓粉78g、白糖100g、花生油25g、椰子油50g、糖桂花22g、斑斓香精8g、乳清蛋白粉15g、海藻糖5g和聚葡萄糖3g。
一种斑斓绿豆糕的制备方法:将花生油、椰子油、白糖和糖桂花混合,得到糖油混合物;将300g绿豆清洗干净,加入清水煮熟至绿豆破皮,捞出控水,打成绿豆浆,加入乳清蛋白粉、海藻糖和聚葡萄糖混匀,然后用中小火熬制,直到豆沙变得粘稠即可得到绿豆沙;将剩余绿豆带皮洗净,放至冷水中加热煮开至微微脱皮,然后在50℃下烘干,并带皮磨成200目的细粉即可;将斑斓叶切段、洗净、焯水和过凉水后,进行在45℃烘干磨成200目的细粉。将绿豆粉、斑斓粉和200目的熟糯米粉混匀,并与糖油混合物混合揉匀,填入绿豆沙作为馅,放入蒸炉进行蒸制8min;将蒸制好的斑斓绿豆糕经模具成形,然后经灭菌包装后入库。
对比例1
本对比例与实施例4的区别在于,本对比例中不加入斑斓粉和斑斓香精。
一种绿豆糕,由以下重量的原料制成:绿豆800g、熟糯米粉150g、白糖90g、花生油25g、椰子油50g、糖桂花20g、乳清蛋白粉15g、海藻糖5g和聚葡萄糖3g。
一种绿豆糕的制备方法:将花生油、椰子油、白糖和糖桂花混合,得到糖油混合物;将300g绿豆清洗干净,加入清水煮熟至绿豆破皮,捞出控水,打成绿豆浆,加入乳清蛋白粉、海藻糖和聚葡萄糖混匀,然后用中小火熬制,直到豆沙变得粘稠即可得到绿豆沙;将剩余绿豆带皮洗净,放至冷水中加热煮开至微微脱皮,然后在50℃下烘干,并带皮磨成100目的细粉即可。将绿豆粉和100目的熟糯米粉混匀,并与糖油混合物混合揉匀,填入绿豆沙作为馅,放入蒸炉进行蒸制8min;将蒸制好的绿豆糕经模具成形,然后经灭菌包装后入库。
对比例2
本对比例与实施例1的区别在于,本对比例中不加入白糖、糖桂花和油。
一种斑斓绿豆糕由以下重量的原料制成:绿豆780g、熟糯米粉180g、斑斓粉78g、斑斓香精5g、乳清蛋白粉12g、海藻糖5g和聚葡萄糖3g。
一种斑斓绿豆糕的制备方法:将300g绿豆清洗干净,加入清水煮熟至绿豆破皮,捞出控水,打成绿豆浆,加入乳清蛋白粉、海藻糖和聚葡萄糖混匀,然后用中小火熬制,直到豆沙变得粘稠即可得到绿豆沙;将剩余绿豆带皮洗净,放至冷水中加热煮开至微微脱皮,然后在50℃下烘干,并带皮磨成100目的细粉即可;将斑斓叶切段、洗净、焯水和过凉水后,进行在45℃烘干磨成100目的细粉。将绿豆粉、斑斓粉和100目的熟糯米粉混匀,填入绿豆沙作为馅,放入蒸炉进行蒸制8min;将蒸制好的斑斓绿豆糕经模具成形,然后经灭菌包装后入库。
实验例1
将实施例1~5和对比例1~2制备的绿豆糕进行评测,评测内容包括口感、外观和香气。
其中口感以光滑细腻为佳,以粗口涩口甜腻粘牙为劣;
外观以颜色均匀饱满有光泽为佳,以出现裂痕无光泽为劣;
气味以清香丰富为佳,以寡淡单一为劣。
其得分结果如表1所示。
表1
实验组 | 外观(分) | 口感(分) | 香气(分) | 平均分(分) |
实施例1 | 9.5 | 9.7 | 9.7 | 96.33 |
实施例2 | 9.5 | 9.5 | 9.6 | 95.33 |
实施例3 | 9.4 | 9.5 | 9.5 | 94.67 |
实施例4 | 9.2 | 9.6 | 9.5 | 94.33 |
实施例5 | 9.3 | 9.5 | 9.4 | 9.4 |
对比例1 | 9.3 | 9.1 | 7.9 | 8.77 |
对比例2 | 8.2 | 9.0 | 9.2 | 8.73 |
从表1可以看出,实施例1~5的绿豆糕不管在外观,还是在香气和口感上都能得到好评,且得分稳定,适口性强。对比例1因为不添加斑斓粉和斑斓香气,其香味的效果大大降低;对比例2因为不加入白糖和油,其做出来的产品无光泽,入口有粗糙感,且存放3天后开始有裂缝。
综上,本发明提供一种斑斓绿豆糕,在传统绿豆糕中加入斑斓的口味,使得制备而成的斑斓绿豆糕具有全新的口味,并且斑斓粉富含抗氧化成分,有消暑、清凉去火,安神、镇定及舒筋活络的功效,搭配绿豆食用,可以达到清热去火的效果。本发明的制备方法简单,操作容易。
本发明采用绿豆皮混合制备,其相比只使用绿豆芯制备的绿豆糕更具有营养和清热解毒效果,不会给食用者的身体造成负担,并且通过加入糖油混合物,可以解决绿豆皮造成的口感粗糙问题,其共同达到高营养和口感细腻的效果。
以上所描述的实施例是本发明一部分实施例,而不是全部的实施例。本发明的实施例的详细描述并非旨在限制要求保护的本发明的范围,而是仅仅表示本发明的选定实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
Claims (10)
1.一种斑斓绿豆糕,其特征在于,其包括以下重量份的原料:绿豆700~850份、熟糯米粉150~200份、斑斓粉70~90份、白糖80~120份、油60~80份、糖桂花15~25份和斑斓香精3~8份。
2.根据权利要求1所述的斑斓绿豆糕,其特征在于,所述斑斓绿豆糕还包括以下重量份的原料:乳清蛋白粉10~15份、海藻糖3~8份和聚葡萄糖3~5份。
3.根据权利要求2所述的斑斓绿豆糕,其特征在于,所述斑斓绿豆糕由以下重量份的原料制成:绿豆780份、熟糯米粉180份、斑斓粉78份、白糖100份、油70份、糖桂花20份、斑斓香精5份、乳清蛋白粉12份、海藻糖5份和聚葡萄糖3份。
4.根据权利要求1~3任一所述的斑斓绿豆糕的制备方法,其特征在于,包括以下步骤:
将油、白糖和糖桂花混合,得到糖油混合物;
将1/3~1/2的绿豆熬煮,加入乳清蛋白粉、海藻糖和聚葡萄糖混合炒制,做成绿豆沙;
将剩余绿豆做成绿豆粉,与斑斓粉和熟糯米粉混匀,并与糖油混合物混合揉成粉粒,填入绿豆沙作馅,放入蒸炉进行蒸制;
将蒸制好的斑斓绿豆糕经模具成形,然后经灭菌包装后入库。
5.根据权利要求4所述的斑斓绿豆糕的制备方法,其特征在于,所述油为花生油和椰子油的混合物,其中,花生油和椰子油的重量比为1:(2~3)。
6.根据权利要求4所述的斑斓绿豆糕的制备方法,其特征在于,绿豆制成绿豆粉的过程为:将绿豆带皮洗净,放至冷水中加热煮开,然后烘干带皮磨粉即可。
7.根据权利要求4所述的斑斓绿豆糕的制备方法,其特征在于,所述斑斓粉通过以下方法制得:将斑斓叶切段、洗净、焯水和过凉水后,进行烘干磨粉。
8.根据权利要求6或7所述的斑斓绿豆糕的制备方法,其特征在于,所述烘干温度为45~55℃,烘干至含水率低于10%。
9.根据权利要求4所述的斑斓绿豆糕的制备方法,其特征在于,所述绿豆粉、斑斓粉和熟糯米粉的粒度为100~200目。
10.根据权利要求4所述的斑斓绿豆糕的制备方法,其特征在于,所述蒸制的时间为8~15min。
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CN116686982A (zh) * | 2023-07-12 | 2023-09-05 | 东莞市品味轩食品有限公司 | 一种斑斓叶面的制备方法 |
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