CN114365822A - 一种菊花椰香米布丁及其制备方法 - Google Patents
一种菊花椰香米布丁及其制备方法 Download PDFInfo
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Classifications
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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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
- A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
本发明公开了一种菊花椰香米布丁及其制备方法,属于食品加工技术领域。本发明提供了一种菊花椰香米布丁,该菊花椰香米布丁是由选取椰汁浆、白凉粉、布丁、白糖、溶剂和水果、米酒混合后,配以牛奶、炼乳和米饭,之后加入菊花,获得成品布丁。该菊花椰香米布丁具有菊花香气、米酒的甘甜可口、牛奶的营养价值,味道独特,口感细腻,是布丁中的上品。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种菊花椰香米布丁及其制备方法。
背景技术
现有的布丁口味一般有草莓味、巧克力味、芒果味,口味和层次比较单一,且营养不够丰富,受欢迎范围比较小。目前未见一种用食用菊花制作的含有椰香味的布丁。
发明内容
为了解决现有技术存在的上述问题,本发明目的在于提供一种菊花椰香米布丁及其制备方法。
本发明所采用的技术方案为:一种菊花椰香米布丁,所述菊花椰香米布丁主要由以下质量份数的原料制备得到:
椰汁浆100-300份、白凉粉3-25份、米酒3-22份、菊花5-20份、水果5-28份、牛奶220-800份、米饭50-150份、炼乳16-40份、布丁1-9份、白糖6-44份和溶剂50-150份。
椰汁浆,清热,解暑,生津,止渴,强心利尿,驱虫。用于胃阴不足,咽干口渴,或暑热烦渴;水肿,小便不利。现代又配合治疗充血性心力衰竭,水肿。来源:棕榈科木本植物椰子树的成熟果实中的汁。性味:性凉,味甘。成分:椰汁和椰肉含葡萄糖、果糖、蔗糖、水苏糖、脂肪油、蛋白质、B族维生素、抗坏血酸、钾和镁,蛋白质中有清蛋白、球蛋白、醇溶蛋白等,还含有α-生育酚、γ-生育酚、维生素C、铁、磷、钙、钠和多量的钾、镁等成分。归经:胃经,心经。
白凉粉,把绿豆淀粉倒入大碗中,注入清水搅拌至透明无结粒,绿豆淀粉:水比例为1:4.5,倒入锅中,用筷子边搅边大火加热,至沸腾后关火。倒入可耐热的容器中,自然冷却后即可成型,大概需要1.5个小时左右。
米酒,1、米酒含有丰富的多种维生素、葡萄糖、氨基酸等营养成分,饮后能开胃提神,并有活气养血、滋阴补肾的功能,产妇和妇女经期多吃,尤有益处,是老幼均宜的营养佳品。2、米酒能够帮助血液循环,促进新陈代谢,具有补血养颜、舒筋活络、强身健体和延年益寿的功效。3、对产妇血淤、腰背酸痛、手足麻木和震颤、风湿性关节炎、跌打损伤、消化不良、厌食烦躁、心跳过快、体质虚衰、元气降损、遗精下溺、月经不调、产妇缺奶和贫血等病症大有补益和疗效。4、米酒还能同肉中的脂肪起酯化反应,生成芳香物质,使菜肴增味。米酒有去腥、去膻及增味功能。
炼乳,是一种牛奶制品,用鲜牛奶或羊奶经过消毒浓缩制成的饮料,它的特点是可贮存较长时间。通常是将鲜乳经真空浓缩或其他方法除去大部分的水分,浓缩至原体积25%~40%左右的乳制品,再加入40%的蔗糖装罐制成的。炼乳太甜,必须加5-8倍的水来稀释。但当甜味符合要求时,往往蛋白质和脂肪的浓度也比新鲜牛奶下降了一半。
菊花,主要成分有挥发油、腺嘌呤、胆碱、水苏碱、菊苷及黄酮类化合物。挥发油主要有龙脑、樟脑、菊酮和龙脑乙酸酯等成分,黄酮类成分有香叶木素、芹菜素、木犀草素、槲皮素、刺槐素等。此外,菊花中还含有丰富的维生素、氨基酸、人体必需的微量元素等。气味清香,味道微苦,疏散风热、平抑肝阳、清肝明目、清热解毒。
作为优选地,所述菊花椰香米布丁主要由以下质量份数的原料制备得到:
椰汁浆150-220份、白凉粉8-15份、米酒8-15份、菊花8-18份、水果10-20份、牛奶350-600份、米饭75-110份、炼乳20-30份、布丁4-7份、白糖16-30份和溶剂75-110份。
作为优选地,所述菊花椰香米布丁主要由以下质量份数的原料制备得到:
椰汁浆200份、白凉粉12份、米酒10份、菊花15份、水果15份、牛奶500份、米饭100份、炼乳25份、布丁5份、白糖20份和溶剂100份。
上述选用的菊花、椰汁、米酒配合可以使菊花米布丁具有气味清香、味道微苦,疏散风热、平抑肝阳、清肝明目、清热解毒等独特功效。深受大多数人喜爱。
作为优选地,白糖为白糖。
白糖,是人体主要营养来源之一,人体的消耗要以糖氧化后产生的热能来维持,人体活动所需的能量大约有70%是靠糖供给的。白糖性平,味甘,润肺生津、补中益气、清热燥湿、化痰止咳,解毒醒酒、降浊怡神;可用于治疗中虚脘痛、脾虚泄泻、肺燥咳嗽、口干燥渴以及脚气、疥疮、盐卤中毒、阴囊湿疹等病症。此外,白糖有抑菌防腐的作用。性能:味甘,性平。能润肺生津,补中缓急。用途:用于肺燥咳嗽;津液不足,口干渴;脾虚腹痛,或饮酒过度,胃气不和。
作为优选地,溶剂为纯净水。
一种菊花椰香米布丁的制备方法,所述方法包括如下步骤:
S1、按照相应比例选取椰汁浆、白凉粉、布丁、白糖和溶剂混合、煮制、加切块水果、均质、冷却、加米酒,获得备用物A;
S2、将牛奶、炼乳和米饭混匀、加热处理至粘稠状,获得备用物B;
S3、将备用物A、备用物B和菊花混合、灭菌、获得成品。
作为优选地,所述步骤S1中,煮制温度为80-100摄氏度。
作为优选地,所述煮制时长为3-8分钟。
作为优选地,所述步骤S2中,加热处理至粘稠状时,加热温度为90-110摄氏度。
将牛奶、炼乳和米饭加热处理至粘稠状的目的是,为了提高产品的均匀度、细腻度和稳定性。
作为优选地,所述加热时长为5-15分钟。
本发明的有益效果为:
本发明提供了一种菊花椰香米布丁,该菊花椰香米布丁是由选取椰汁浆、白凉粉、布丁、白糖、溶剂和水果、米酒混合后,配以牛奶、炼乳和米饭,之后加入菊花,获得成品布丁。
该菊花椰香米布丁具有菊花香气、米酒的甘甜可口、牛奶的营养价值,味道独特,口感细腻,是布丁中的上品。
具体实施方式
下面结合具体实施例对本发明做进一步阐释。本领域技术人员将会理解,下列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,仅用于说明本发明,而不应视为限制本发明的范围。所用试剂均为可以通过市售购买获得的常规产品。
实施例1:
一种菊花椰香米布丁,米布丁主要由以下质量份数的原料制备得到:
椰汁浆1000mL、白凉粉30克、米酒30克、菊花10克、水果50克、牛奶2200克、米饭500克、炼乳160克、布丁10克、白糖60克和纯净水500mL。
一种菊花椰香米布丁的制备方法,所述方法包括如下步骤:
S1、按照相应比例选取椰汁浆、白凉粉、布丁、白糖和纯净水混合、在80摄氏度下煮制3分钟、加切块水果、均质、冷却、加米酒,获得备用物A;
S2、将牛奶、炼乳和米饭混匀、加热至90摄氏度处理5分钟至粘稠状,获得备用物B;
S3、将备用物A、备用物B和菊花混合、灭菌、获得成品。
实施例2:
一种菊花椰香米布丁,米布丁主要由以下质量份数的原料制备得到:
椰汁浆3000mL、白凉粉250克、米酒220克、菊花30克、水果280克、牛奶8000克、米饭1500克、炼乳400克、布丁90克、白糖440克和纯净水1500mL。
一种菊花椰香米布丁的制备方法,所述方法包括如下步骤:
S1、按照相应比例选取椰汁浆、白凉粉、布丁、白糖和纯净水混合、在100摄氏度下煮制8分钟,加切块水果、均质、冷却、加米酒,获得备用物A;
S2、将牛奶、炼乳和米饭混匀、加热至110摄氏度处理15分钟至粘稠状,获得备用物B;
S3、将备用物A、备用物B和菊花混合、灭菌、获得成品。
实施例3:
一种菊花椰香米布丁,米布丁主要由以下质量份数的原料制备得到:
椰汁浆1500mL、白凉粉80克、米酒80克、菊花15克、水果100克、牛奶3500克、米饭750克、炼乳200克、布丁40克、白糖160克和纯净水750mL。
一种菊花椰香米布丁的制备方法,所述方法包括如下步骤:
S1、按照相应比例选取椰汁浆、白凉粉、布丁、白糖和纯净水混合、在80摄氏度下煮制8分钟、加切块水果、均质、冷却、加米酒,获得备用物A;
S2、将牛奶、炼乳和米饭混匀、加热至110摄氏度处理5分钟至粘稠状,获得备用物B;
S3、将备用物A、备用物B和菊花混合、灭菌、获得成品。
实施例4:
一种菊花椰香米布丁,米布丁主要由以下质量份数的原料制备得到:
椰汁浆2200mL、白凉粉150克、米酒150克、菊花22克、水果200克、牛奶6000克、米饭1100克、炼乳300克、布丁70克、白糖300克和纯净水1100mL。
一种菊花椰香米布丁的制备方法,所述方法包括如下步骤:
S1、按照相应比例选取椰汁浆、白凉粉、布丁、白糖和纯净水混合、在100摄氏度下煮制3分钟、加切块水果、均质、冷却、加米酒,获得备用物A;
S2、将牛奶、炼乳和米饭混匀、加热至90摄氏度处理15分钟至粘稠状,获得备用物B;
S3、将备用物A、备用物B和菊花混合、灭菌、获得成品。
实施例5:
一种菊花椰香米布丁,米布丁主要由以下质量份数的原料制备得到:
椰汁浆2000mL、白凉粉120克、米酒100克、菊花20克、水果150克、牛奶5000克、米饭1000克、炼乳250克、布丁50克、白糖200克和纯净水1000mL。
一种菊花椰香米布丁的制备方法,所述方法包括如下步骤:
S1、按照相应比例选取椰汁浆、白凉粉、布丁、白糖和纯净水混合、在100摄氏度下煮制3分钟、加切块水果、均质、冷却、加米酒,获得备用物A;
S2、将牛奶、炼乳和米饭混匀、加热至90摄氏度处理15分钟至粘稠状,获得备用物B;
S3、将备用物A、备用物B和菊花混合、灭菌、获得成品。
实施例6:
一种菊花椰香米布丁,米布丁主要由以下质量份数的原料制备得到:
椰汁浆1000mL、白凉粉30克、米酒30克、菊花50克、水果50克、牛奶2200克、米饭500克、炼乳160克、布丁10克、白糖60克和纯净水500mL。
一种菊花椰香米布丁的制备方法,所述方法包括如下步骤:
S1、按照相应比例选取椰汁浆、白凉粉、布丁、白糖和纯净水混合、在100摄氏度下煮制3分钟、加切块水果、均质、冷却、加米酒,获得备用物A;
S2、将牛奶、炼乳和米饭混匀、加热至90摄氏度处理15分钟至粘稠状,获得备用物B;
S3、将备用物A、备用物B和菊花混合、灭菌、获得成品。
实施例7:
一种菊花椰香米布丁,米布丁主要由以下质量份数的原料制备得到:
椰汁浆1500mL、白凉粉80克、米酒80克、菊花80克、水果100克、牛奶3500克、米饭750克、炼乳200克、布丁40克、白糖160克和纯净水7500mL。
一种菊花椰香米布丁的制备方法,所述方法包括如下步骤:
S1、按照相应比例选取椰汁浆、白凉粉、布丁、白糖和纯净水混合、在100摄氏度下煮制3分钟、加切块水果、均质、冷却、加米酒,获得备用物A;
S2、将牛奶、炼乳和米饭混匀、加热至90摄氏度处理15分钟至粘稠状,获得备用物B;
S3、将备用物A、备用物B和菊花混合、灭菌、获得成品。
实施例8:
一种菊花椰香米布丁,米布丁主要由以下质量份数的原料制备得到:
椰汁浆2200mL、白凉粉150克、米酒150克、菊花180克、水果200克、牛奶6000克、米饭1100克、炼乳300克、布丁70克、白糖300克和纯净水1100mL。
一种菊花椰香米布丁的制备方法,所述方法包括如下步骤:
S1、按照相应比例选取椰汁浆、白凉粉、布丁、白糖和纯净水混合、在100摄氏度下煮制3分钟、加切块水果、均质、冷却、加米酒,获得备用物A;
S2、将牛奶、炼乳和米饭混匀、加热至90摄氏度处理15分钟至粘稠状,获得备用物B;
S3、将备用物A、备用物B和菊花混合、灭菌、获得成品。
本发明不局限于上述可选的实施方式,任何人在本发明的启示下都可得出其他各种形式的产品,均属于本发明的保护范围。上述具体实施方式不应理解成对本发明的保护范围的限制,本领域的普通技术人员应当理解,在不背离本发明的范围下,可对前述各实施例所记载的技术方案进行修改,或对其中部分或者全部技术特征进行等同替换,与此同时这些修改或者替换,并不会使相应的技术方案的本质脱离本发明各实施例技术方案的范围。
Claims (10)
1.一种菊花椰香米布丁,其特征在于,所述菊花椰香米布丁主要由以下质量份数的原料制备得到:
椰汁浆100-300份、白凉粉3-25份、米酒3-22份、菊花5-20份、水果5-28份、牛奶220-800份、米饭50-150份、炼乳16-40份、布丁1-9份、白糖6-44份和溶剂50-150份。
2.根据权利要求1所述的一种菊花椰香米布丁,其特征在于,所述菊花椰香米布丁主要由以下质量份数的原料制备得到:
椰汁浆150-220份、白凉粉8-15份、米酒8-15份、菊花8-18份、水果10-20份、牛奶350-600份、米饭75-110份、炼乳20-30份、布丁4-7份、白糖16-30份和溶剂75-110份。
3.根据权利要求2所述的一种菊花椰香米布丁,其特征在于,所述菊花椰香米布丁主要由以下质量份数的原料制备得到:
椰汁浆200份、白凉粉12份、米酒10份、菊花10份、水果15份、牛奶500份、米饭100份、炼乳25份、布丁5份、白糖20份和溶剂100份。
4.根据权利要求1-3任一所述的一种菊花椰香米布丁,其特征在于,所述白糖为白糖。
5.根据权利要求1-3任一所述的一种菊花椰香米布丁,其特征在于,所述溶剂为纯净水。
6.一种如权利要求1-5任一所述的菊花椰香米布丁的制备方法,其特征在于,所述方法包括如下步骤:
S1、按照相应比例选取椰汁浆、白凉粉、布丁、白糖和溶剂混合、煮制、加切块水果、均质、冷却、加米酒,获得备用物A;
S2、将牛奶、炼乳和米饭混匀、加热处理至粘稠状,获得备用物B;
S3、将备用物A、备用物B和菊花混合、灭菌、获得成品。
7.根据权利要求6所述的一种菊花椰香米布丁的制备方法,其特征在于,所述步骤S1中,煮制温度为80-100摄氏度。
8.根据权利要求7所述的一种菊花椰香米布丁的制备方法,其特征在于,所述煮制时长为3-8分钟。
9.根据权利要求6所述的一种菊花椰香米布丁的制备方法,其特征在于,所述步骤S2中,加热处理至粘稠状时,加热温度为90-110摄氏度。
10.根据权利要求6所述的一种菊花椰香米布丁的制备方法,其特征在于,所述加热时长为5-15分钟。
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