CN113693199A - 一种海藻糖绿豆糕及其制备方法 - Google Patents
一种海藻糖绿豆糕及其制备方法 Download PDFInfo
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- CN113693199A CN113693199A CN202110877085.1A CN202110877085A CN113693199A CN 113693199 A CN113693199 A CN 113693199A CN 202110877085 A CN202110877085 A CN 202110877085A CN 113693199 A CN113693199 A CN 113693199A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
本申请涉及糕点加工领域,具体公开了一种海藻糖绿豆糕及其制备方法。海藻糖绿豆糕包含以下重量份数的原料:绿豆360~400份、水300~340份、幼砂糖100~120份、海藻糖150~360份、黄油15~45份、植物油20~30份、柠檬汁10~20份;其制备方法为:通过筛选绿豆、蒸煮绿豆、炒制绿豆获得绿豆馅,最后成型包装即得海藻糖绿豆糕。制备得到的绿豆糕含糖量低,口感细腻、爽口,具有一定的保健效果。另外,本申请采用炒制、二次蒸制,快速降温的制备方法,使绿豆馅保持原有黄绿色色泽,并且保持绿豆馅的新鲜程度,有效锁鲜,延长保质期。
Description
技术领域
本申请涉及糕点加工的领域,更具体地说,它涉及一种海藻糖绿豆糕及其制备方法。
背景技术
绿豆糕是传统特色糕点之一,属消暑小食。绿豆糕主要原料是煮熟的绿豆粉、蒸熟的山芋粉(或小麦粉、豌豆粉)、油、糖等,其性味甘寒,色泽浅黄,有清热解毒,祛暑止渴、利水消肿、明目退翳等功效。
由于绿豆糕具有一定的药食功能,制备原料简单,价格适宜,而且口感绵软、入口宜化、不粘牙,因此,老少皆宜,特别是在中老年人群当中,被作为日常糕点、零食被推广。
目前市场上售卖的绿豆糕中含有较多的白糖,口感甜腻,且不具备保健效果,保存时间较短。
发明内容
为了制作一种口感好且保存时间较长的绿豆糕,本申请提供一种海藻糖绿豆糕及其制备方法。
第一方面,本申请提供的一种海藻糖绿豆糕,采用如下技术方案:
一种海藻糖绿豆糕,包含以下重量份原料:绿豆360~400份、水300~340份、幼砂糖100~120份、海藻糖150~360份、黄油15~45份、植物油20~30份、柠檬汁10~20份;所述黄油包括以下重量份数的原料:80~85份乳脂,12~20份水,0.5~3份乳糖和0.5~3份蛋白质。
优选的,所述海藻糖绿豆糕,包含以下重量份原料:绿豆370~390份、水310~330份、幼砂糖108~115份、海藻糖170~324份、黄油20~30份、植物油23~26份、柠檬汁12~15份。
通过采用上述技术方案,幼砂糖相对于白砂糖而言,幼砂糖的纯度高,蔗糖含量在99%以上,水分、杂质及转化糖的含量很低,较易储存。外形比白砂糖细小,具有不含硫、优质、速溶、甜度更高的优点。海藻糖是一种二糖,由两个葡萄糖构成,是一种安全、可靠的天然糖类,具有多种方面的生物功能,对糖尿病患者有特别的效果,可以防止血糖升高过快,海藻糖是以天然木薯淀粉为原料生产的。由于采用幼砂糖与海藻糖两种糖代替白砂糖加入绿豆糕中,甜度相比白砂糖甜度更温和,特别是幼砂糖的加入可减少糖的用量,而且不会甜腻,减少糖的加入量也完全不会影响口感。
柠檬汁的添加可以去除绿豆中的豆腥味、充分发挥绿豆的清香味,减少绿豆糕的甜腻感,另外,柠檬汁内含有烟酸和有机酸,具有很强的杀菌作用,能够有效减少绿豆糕内有害细菌的繁殖,尤其是霉菌的数量,能够延长保质期,柠檬汁还能够促进胃中蛋白分解酶的分泌,增加胃肠蠕动,帮助食物消化,柠檬汁内还含有丰富的柠檬酸、磷、钙、钾、镁、维生素C等,柠檬酸能够提高人体对钙的吸收,抑制钙盐结晶,预防骨质疏松和肾结石的作用,柠檬酸还能够作用于毛细血管,降低通透性,提高凝血功能及血小板数量,有止血作用。柠檬汁、幼砂糖与海藻糖相互复配,在改变或发挥绿豆糕口味的同时,还具有一定的保健的作用,延长绿豆糕的保质期限。
优选的,绿豆360~400份、水300~340份、幼砂糖100~120份、海藻糖150~360份、黄油16~30份、植物油20~30份和柠檬汁10~20份。
通过采用上述技术方案,优选海藻糖与幼砂糖以重量比1.5~2.5:1混合后加入绿豆糕中,比如幼砂糖加入100份时,海藻糖加入150~250份,此时完全不会掩盖绿豆原本的味道,反而会更加突出绿豆清爽、鲜美的滋味,而且两者混合不易受潮,具有一定吸水性,可延缓老化,既能加强防腐效果,又能防止食物变质变臭,能够延长绿豆糕的保质期。
本申请中海藻糖与幼砂糖重量份数比为1.5~2.5:1混合时,具有很好的防潮效果,减缓氧化,外加柠檬汁杀菌去腥,使得本申请制备的绿豆糕不需要加入防腐剂或者添加极少量的防腐剂也能保存一定的时间,制备得到的绿豆糕无添加剂,更健康。
优选的,包含以下重量份数原料:绿豆360~400份、水300~340份、幼砂糖100~120份、海藻糖150~360份、黄油16~30份、植物油20~30份和柠檬汁10~20份。
优选的,所述植物油为物理压榨的玉米油、菜籽油、大豆油、花生油中的一种。
通过采用上述技术方案,通过植物油润滑打底去稀释黄油,植物油代替动物油而使用,能够代替动物油的油腻口感,而黄油是用牛奶加工出来的固态油脂,是新鲜或者发酵的鲜奶油或牛奶通过搅乳提制的奶制品,常常作为调味剂而使用,黄油还具有很好的化口性,植物油稳定性较强,更加健康。黄油和植物油按重量份数比为0.8~1.0:1,能够使海藻糖绿豆糕提升化口性和顺滑感。纯物理压榨玉米油由于未经高温处理,不含有氢化植物油在里面,并且玉米油含50%的亚油酸,能减少血液中胆固醇的沉积,具有降血压和防止动脉硬化的作用,进而减少心脏病的发生率,具有一定的保健效果。
优选的,所述海藻糖绿豆糕还包括防腐剂,所述防腐剂的重量份数为0.3-0.6份。
防腐剂包括山梨酸、山梨酸钾、丙酸钙、丙酸钠、脱氢乙酸钠中的一种,优选为脱氢乙酸钠。
通过采用上述技术方案,脱氢乙酸钠能够有效地渗透到细胞体内,抑制微生物的呼吸作用,从而达到防腐防霉保鲜保湿等作用,脱氢乙酸钠的耐光耐热效果好,在制备绿豆糕的过程中不会分解和随水蒸气蒸发。且脱氢乙酸钠无毒副作用,安全性高,也不产生不正常的异味。因此,制备的绿豆糕含糖量低、含油脂少,口感更加新鲜,细腻,入口即化,保质期也更长。
优选的,所述海藻糖绿豆糕还包括花生、红豆、杏仁、开心果、板栗、榛子中的一种或几种。
通过采用上述技术方案,绿豆糕中加入各种坚果仁,可制备得到不同口味的绿豆糕,丰富了绿豆糕的口味。另外,坚果仁含有丰富的油脂,能够润肠通便,可以用于治疗肠燥便秘。各种坚果仁口感都香脆美味,营养丰富,坚果中不饱和脂肪酸含量高,还含有各种维生素、脂肪、蛋白质、磷脂、各种微量元素等,可以抗氧化,延缓衰老,调节免疫,美容养颜,健脑益智,增强记忆力,具有一定的保健效果。
第二方面,本申请提供的一种海藻糖绿豆糕及其制备方法采用如下技术方案:
一种海藻糖绿豆糕的制备方法,包括以下步骤:
筛选:挑选绿豆,去皮;
蒸煮:将绿豆清洗去杂,采用35℃~40℃的温水将脱皮绿豆浸泡2h-3h,第一次蒸制,磨粉,得绿豆粉待用;
炒制:将绿豆粉、水、幼砂糖、海藻糖、黄油、植物油和柠檬汁按比例进行翻炒,包装,第二次蒸制,冷水浸泡,冷冻,即得绿豆馅;
成型和包装:将冷冻的绿豆馅解冻,磨粉,成型,包装,冷藏,即得海藻糖绿豆糕。
通过采用以上技术方案,由于采用真空翻炒可去除蒸制后绿豆粉中的大部分水分,最终使绿豆糕内的水份达到25~30%,使绿豆粉与各添加原料成粉更加均匀、干燥,另外,通过两次蒸制可有效消灭制备过程中的细菌,更利于储存;在真空翻炒后利用塑料进行简单包装,再进行第二次蒸制,然后冷水浸泡并冷冻,能使绿豆馅快速降温,有利于绿豆馅保持原本的黄绿色泽和馅料新鲜度。
由于本申请制备的绿豆糕主要通过各原料的配比优化起到抑菌、防腐的作用,未添加各种防腐剂,因此,需要通过冷藏延长保质期,另外,通过冷藏能够将原料锁鲜,使绿豆糕更加清爽,保持新鲜口感。
优选的,所述第一次蒸制温度为90~150℃,时间为40~60min。
优选的,所述翻炒过程全程处于真空内,翻炒时间为1~2h,翻炒温度为30~50℃。
通过采用上述技术方案,真空翻炒利用真空炒锅,由于真空翻炒过程处于真空环境下,可以降低各原料在翻炒过程中氧化、焦糊的可能性,还能够使各原料经真空翻炒后依旧保持适当的水分和鲜香。
优选的,第二次蒸制温度为60~110℃,蒸制时间1~15min。
通过采用上述技术方案,严格控制第二次蒸制温度,杀菌的同时防止馅料过度闷熟,造成绿豆糕色泽暗黄,口感粘腻。
优选的,经过第二次蒸制后冷水浸泡时间为15~30min,冷水温度为0~12℃,冷冻温度为-10℃~-20℃,冷冻时间为48~60h。
通过采用上述技术方案,二次蒸制后通过冷水快速降温,防止高温杀菌过程中原料变性,能使绿豆馅保持原有黄绿色色泽,并且保持馅料口感的新鲜,有效锁鲜。
优选的,所述解冻时间为40~50h,解冻温度为0~5℃。
通过采用上述技术方案,低温解冻可防止微生物的繁殖、减少绿豆糕水分流失,减少含氧量,保证绿豆糕的新鲜口感,经低温解冻后的绿豆糕能保持顺滑、爽口感,降低甜腻感。
综上所述,本申请具有以下有益效果:
1、由于本申请采用幼砂糖与海藻糖复配,可减少糖的用量,再配以柠檬汁,能够去除绿豆腥味,再与其他原料的配合,充分发挥各自的香气,使得绿豆糕更加清爽、鲜美;
2、本申请中的幼砂糖与海藻糖混合具有一定的吸水性,本身就起到一定的防腐作用,再加上柠檬汁中的有机酸和烟酸具有杀菌效果,有效延长了海藻糖绿豆糕的保质期,使得本申请中的配方制备的绿豆糕低油、低脂、绿色健康;
3、本申请中优选采用物理压榨玉米油与黄油混合,用物理压榨的玉米植物油与黄油混合使用,降低了绿豆糕的油脂含量,同时也避免了反式脂肪酸的添加,甜而不腻,口感清爽细腻,油脂含量少,更加安全健康;
4、本申请中绿豆糕的制备方法,保持原料的鲜度,防止制备过程中原材料氧化,有效地消灭制备过程中的细菌,更利于储存;第二次蒸制后冷水浸泡并冷冻,能使绿豆馅快速降温,将馅料灭菌、锁鲜处理,使制备得到的海藻糖绿豆糕色泽鲜嫩、口感新鲜、保质期更长。
具体实施方式
以下结合实施例对本申请作进一步详细说明,予以说明的是:以下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,以下实施例中所有原料除特殊说明外均可来源于普通市售。
部分所用原料和设备具体厂家如表1所示,其中肯迪雅布列塔尼黄油中含有乳脂82%,水16%,乳糖和蛋白质总共2%。
表1原料来源
原料 | 生产制造商 | 型号或系列 |
蒸炉 | 深佰士日用品有限公司 | JPX-ZG5C |
磨粉机 | 旭朗机械设备有限公司 | HK820 |
真空炒锅 | 邦厨机械有限公司 | 蒸汽真空横轴搅拌炒锅系列 |
成型机 | 福达食品机械有限公司 | FDLD24-35 |
黄油 | 肯迪雅布列塔尼 | |
幼砂糖 | 广州鑫丰焙食品有限公司 | |
柠檬汁 | 四川顺翔农业开发有限公司 |
实施例
一种海藻糖绿豆糕的制备方法,包括以下步骤:
筛选:挑选外观有光泽,颗粒饱满,豆香味浓郁的绿豆,将绿豆清洗干净,除去杂质和豆皮;蒸煮:将水加热至38℃,放入绿豆浸泡2h,准备带孔洞的蒸盘,并垫上一层纱,将浸泡好的绿豆均匀铺满在蒸盘中,放入蒸炉,第一次蒸制温度为110℃,蒸制50min,再将绿豆导入磨粉机中研磨成粉,碾压两次,得到绿豆粉待用;
炒制:将绿豆粉、水、幼砂糖、海藻糖、黄油、植物油、脱氢乙酸钠、柠檬汁按比例放入蒸汽真空炒锅中于40℃条件下翻炒1.5h,然后包装好,推入蒸炉中进行第二次蒸制,第二次蒸制温度为90℃,蒸制时间为10min;然后5℃冷水浸泡20min,迅速降温,再-18℃冷冻55h即得绿豆馅;
成型和包装:将冷冻的绿豆馅在3℃下解冻48h,再次将绿豆馅放入磨粉机中磨粉,放入成型机中成型,包装,冷藏,即得海藻糖绿豆糕。
实施例1~6
实施例1~6之间的区别在于各原料重量份不同,具体详情如表2所示。
表2实施例1-6内各原料含量(单位:g)
实施例7~12
实施例7~12与实施例2的不同之处在于工艺参数不同,具体工艺参数参见表3。
表3实施例7-12各步骤之间的参数
实施例13
实施例13与实施例6不同之处在于,成型和包装时,绿豆馅放入磨粉机时加入50g花生一同磨碎搅拌,再放入成型机中成型。
对比例
对比例1
与实施例2不同之处在于将海藻糖与幼砂糖换成等量白砂糖。
对比例2
与实施例2不同之处在于单一使用海藻糖。
对比例3
与实施例2不同之处在于单一使用幼砂糖。
对比例4
与实施例2不同之处在不加入柠檬汁。
对比例5
与实施例2不同之处在于将植物油与黄油换成等量的猪油。
对比例6
与实施例2不同之处在于不采用真空翻炒,而是室温下的常压下炒制。
对比例7
与实施例2不同之处在于真空炒制后不进行第二次蒸制。
对比例8
与实施例2不同之处在于未进行冷冻、解冻处理,直接磨粉。
性能检测试验
一、感官评价
由50位专业从事食品研发的人员进行盲测,对实施例和对比例所制得的海藻糖绿豆糕的色泽、风味、口感、结构分别进行感官评定,按照总分100分制对四项标准进行打分,每项满分25分,每项得分取平均值,四项平均值之和即最终的综合得分,表4为感官品质评分标准,表5为各实施例以及对比例所得的感官评定结果。
表4感官品质评判标准
表5感官评测结果(单位:分)
结合实施例1-13与对比例1-8并结合表5可以看出,从表5的打分的情况看,无论色泽、风味、口感、结构上看,评价人员更加中意实施例2与实施例13制备的绿豆糕。
结合实施例2与对比例1-3并结合表5可以看出,对比例1-3将海藻糖与幼砂糖换成等量白砂糖或单一使用海藻糖或单一使用幼砂糖时,从风味、口感上可以看出,对比例1-3得分较低,说明当制备绿豆糕时,使海藻糖与幼砂糖的复配时口感较优。
结合实施例2与对比例4并结合表5可以看出,对比例4中不加入柠檬汁时制备的绿豆糕得分较低,说明柠檬汁影响着绿豆糕的口感。
二、营养成分测定和微生物含量测定
将实施例1~13和对比例1~8制备的绿豆糕,各取10个,按照以下标准检测绿豆饼的营养成分和微生物含量,同一实施例或对比例中绿豆饼测试结果取平均值,测试结果如表6所示:1、脂肪:按照GB/T5009.6-2016《食品安全国家标准食品中脂肪的测定》第一法进行测试;2、总糖(以葡萄糖计):按照GB/T5009.8--2016《食品安全国家标准食品中果糖、葡萄糖、蔗糖、麦芽糖、乳糖的测定》进行测试;
3、菌落总数:按照GB/T4789.2-2016《食品安全国家标准食品微生物学检验菌落总数测定》;4、大肠菌群:按照GB/T4789.3--2016《食品安全国家标准食品微生物学检验大肠菌群计数》第二法见测试;
5、霉菌:按照GB/T4789.15-2016《食品安全国家标准食品微生物学检验霉菌和酵母计数》进行测试;
表6各实施例和对比例制得的绿豆糕营养成分和微生物含量测试
实施例1~13与对比例1-8制备得到的绿豆糕菌落总数、大肠菌群和霉菌测试均符合检测标准。
选择实施例2、对比例1、对比例2、对比例3、对比例4与对照组在室温20℃下进行进行保质期测试,检测绿豆糕在不同时间下的菌落总数、大肠菌群和霉菌数量。
对照组,一种绿豆糕包括以下含量的原料:面粉3~6kg,绿豆粉38~43kg,糖粉38~43kg,麻油11~13kg,水4~6kg。将上述原料混合后拌匀,经过筛子筛分后,放入到制造绿豆糕的样板中定型,经过加热蒸透后冷却,即可包装,
表7保质期测试结果(单位:CFU/g)
结合实施例2、对比例1、对比例2、对比例3、对比例4与对照组并结合表7可以看出,利用本申请中的原料与制备方法制备的绿豆糕,能够获得较好的保质期限,保质期限能够达到45d以上。
结合实施例2、对比例1、对比例4、并结合表7可以看出,海藻糖与幼砂糖复配使用,加入柠檬汁不光能够改变绿豆糕的口感,还能够延长绿豆糕的保质期限。
本具体实施例仅仅是对本申请的解释,其并不是对本申请的限制,本领域技术人员在阅读完本说明书后可以根据需要对本实施例做出没有创造性贡献的修改,但只要在本申请的权利要求范围内都受到专利法的保护。
Claims (10)
1.一种海藻糖绿豆糕,其特征在于,包含以下重量份数原料:绿豆360~400份、水300~340份、幼砂糖100~120份、海藻糖150~360份、黄油15~45份、植物油20~30份和柠檬汁10~20份;所述黄油包括以下重量份数的原料:80~85份乳脂,12~20份水,1~5份营养物质,所述营养物质为乳糖和蛋白质。
2.根据权利要求1所述的海藻糖绿豆糕,其特征在于,包含以下重量份数的原料:绿豆370~390份、水310~330份、幼砂糖108~115份、海藻糖170~324份、黄油20~30份、植物油23~26份、柠檬汁12~15份。
3.根据权利要求1所述的海藻糖绿豆糕,其特征在于,包含以下重量份数原料:绿豆360~400份、水300~340份、幼砂糖100~120份、海藻糖150~300份、黄油15~45份、植物油20~30份和柠檬汁10~20份。
4.根据权利要求1所述的海藻糖绿豆糕,其特征在于,包含以下重量份数原料:绿豆360~400份、水300~340份、幼砂糖100~120份、海藻糖150~360份、黄油16~30份、植物油20~30份和柠檬汁10~20份。
5.根据权利要求1所述的海藻糖绿豆糕,其特征在于,所述海藻糖绿豆糕还包括防腐剂,所述防腐剂的重量份数为0.3-0.6份。
6.如权利要求1~5任一项所述的一种海藻糖绿豆糕的制备方法,其特征在于,包括以下步骤:
筛选:挑选绿豆,去皮;
蒸煮:将去皮绿豆清洗去杂,采用35℃~40℃的温水将脱皮绿豆浸泡2h-3h,第一次蒸制,磨粉,得绿豆粉;
炒制:将绿豆粉、水、幼砂糖、海藻糖、黄油、植物油和柠檬汁按比例进行真空翻炒,包装,第二次蒸制,冷水浸泡,冷冻,即得绿豆馅;
成型和包装:将冷冻的绿豆馅进行解冻,磨粉,成型,包装,冷藏,即得海藻糖绿豆糕。
7.根据权利要求6所述的海藻糖绿豆糕的制备方法,其特征在于,所述真空翻炒时间为1~2h,翻炒温度为30~50℃。
8.根据权利要求6所述的海藻糖绿豆糕的制备方法,其特征在于,第二次蒸制温度为60~110℃,蒸制时间1~15min。
9.根据权利要求6所述的海藻糖绿豆糕的制备方法,其特征在于,所述冷水浸泡时间为15~30min,冷水温度为0~12℃,所述冷冻温度为-10℃~-20℃,冷冻时间为48~60h。
10.根据权利要求6所述的海藻糖绿豆糕的制备方法,其特征在于,所述解冻时间为40~50h,解冻温度为0~5℃。
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