CN114711375A - 一种绿茶钵仔糕及其制备方法 - Google Patents
一种绿茶钵仔糕及其制备方法 Download PDFInfo
- Publication number
- CN114711375A CN114711375A CN202210473061.4A CN202210473061A CN114711375A CN 114711375 A CN114711375 A CN 114711375A CN 202210473061 A CN202210473061 A CN 202210473061A CN 114711375 A CN114711375 A CN 114711375A
- Authority
- CN
- China
- Prior art keywords
- powder
- green tea
- parts
- cake
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 61
- 235000009569 green tea Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 91
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- 240000007594 Oryza sativa Species 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 12
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 12
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 12
- 235000021014 blueberries Nutrition 0.000 claims abstract description 12
- 241000206607 Porphyra umbilicalis Species 0.000 claims abstract description 10
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 9
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 9
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 9
- 244000300264 Spinacia oleracea Species 0.000 claims abstract description 9
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 244000182216 Mimusops elengi Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000007788 liquid Substances 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 10
- 235000013616 tea Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 5
- 230000001680 brushing effect Effects 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 230000036541 health Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000001055 chewing effect Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 238000011156 evaluation Methods 0.000 description 7
- 240000002624 Mespilus germanica Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 230000004438 eyesight Effects 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 229930003935 flavonoid Natural products 0.000 description 4
- 235000017173 flavonoids Nutrition 0.000 description 4
- 150000002215 flavonoids Chemical class 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 208000003464 asthenopia Diseases 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- JKQXZKUSFCKOGQ-JLGXGRJMSA-N (3R,3'R)-beta,beta-carotene-3,3'-diol Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-JLGXGRJMSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- JKQXZKUSFCKOGQ-LQFQNGICSA-N Z-zeaxanthin Natural products C([C@H](O)CC=1C)C(C)(C)C=1C=CC(C)=CC=CC(C)=CC=CC=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-LQFQNGICSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- QOPRSMDTRDMBNK-RNUUUQFGSA-N Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCC(O)C1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C QOPRSMDTRDMBNK-RNUUUQFGSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- JKQXZKUSFCKOGQ-LOFNIBRQSA-N all-trans-Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C JKQXZKUSFCKOGQ-LOFNIBRQSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000002919 epithelial cell Anatomy 0.000 description 1
- 208000030533 eye disease Diseases 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000001328 optic nerve Anatomy 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- 235000010930 zeaxanthin Nutrition 0.000 description 1
- 229940043269 zeaxanthin Drugs 0.000 description 1
- 239000001775 zeaxanthin Substances 0.000 description 1
Images
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明公开了一种绿茶钵仔糕及其制备方法,该绿茶钵仔糕包括以下重量份原料:绿茶粉0.1~0.3份、菠菜粉0.1~0.3份、蓝莓粉0.1~0.3份、紫菜粉0.1~0.3份、枸杞粉0.1~0.3份、粘米粉8~10份、澄面粉6~7份和白砂糖6~8份。本发明的钵仔糕软硬适中、不易碎裂、软糯Q弹、不黏牙、耐咀嚼,且具有营养保健功能,符合了当今人们对食物在风味、口感以及健康理念等方面的要求,提高了钵仔糕产品的附加值,为绿茶的加工利用增加了一条新的途径。
Description
技术领域
本发明属于食品技术领域,具体涉及一种绿茶钵仔糕及其制备方法。
背景技术
现在市面上流行的钵仔糕有多种风味可供选择,如荔枝味、红豆味、草莓味、水蜜桃味、玫瑰味、葡萄味、香芋味、玉米味、苹果味、菠萝味、蓝莓味等十几种口味。这些口味的钵仔糕都很美味,但唯独没有一款既绿色健康又美味的钵仔糕。
发明内容
针对上述现有技术,本发明提供一种绿茶钵仔糕及其制备方法,以提供一种绿色健康、美味的钵仔糕。
为了达到上述目的,本发明所采用的技术方案是:提供一种绿茶钵仔糕,包括以下重量份原料:绿茶粉0.1~0.3份、菠菜粉0.1~0.3份、蓝莓粉0.1~0.3份、紫菜粉0.1~0.3份、枸杞粉0.1~0.3份、粘米粉8~10份、澄面粉6~7份和白砂糖6~8份。
绿茶粉具有良好的抗氧化和镇静作用,可减轻疲劳。绿茶中含有维生素C及类黄酮,其中的类黄酮能增强维他命C的抗氧化功效,这种类黄酮也是珍贵营养品,所以它对维持皮肤美白,可谓是有珍品级的效果。绿茶能瘦身,原因是绿茶中芳香族化合物能溶解脂肪、化浊去腻、防止脂肪积滞体内,维生素B1、C能促进胃液分泌,有助消化与消脂。绿茶还可以增加体液营养和热量的新陈代谢,强化微血管循环,降低脂肪的沉积。
菠菜粉中所含的胡萝卜素,在人体内转变成维生素A,能维护正常视力和上皮细胞的健康,增加预防传染病的能力,促进儿童生长发育。
蓝莓粉可以用来缓解视力。经常用眼过度导致眼睛出现疲劳、视力下降的情况,可以通过服用蓝莓粉进行改善,可以很好地保护眼睛,使视力恢复正常。
紫菜中富含的维生素a,对于预防眼睛出现疾病,提高视力具有非常明显的帮助。
枸杞中含有玉米黄素,玉米黄素在视网膜上大量堆积,可以减少紫外线对眼睛的刺激,保护视神经不受损伤。
粘米粉性平、味甘、补中益气、健脾养胃、益精强志、和五脏、通血脉、聪耳明目、止烦、止渴、止泻。
白砂糖在提供甜味的同时能降低绿茶的苦味,调节钵仔糕的口感。
绿茶粉、菠菜粉、蓝莓粉、紫菜粉、枸杞粉混合后,可以有效达到保护眼睛,缓解视力疲劳的作用,对于保护眼睛有很好的作用。
在上述技术方案的基础上,本发明还可以做如下改进。
进一步,包括以下重量份原料:绿茶粉0.2份、菠菜粉0.2份、蓝莓粉0.2份、紫菜粉0.2份、枸杞粉0.2份、粘米粉8份、澄面粉7份和白砂糖8份。
进一步,绿茶粉由以下步骤制得:茶鲜叶经过蒸汽杀青、干燥处理后,通过气流粉碎至200目以上的超微细粉。
在一般饮茶的冲泡下,茶多酚的浸出率约为60%~70%,维生素、游离氨基酸及矿物质浸出率为70%~80%,茶叶多糖、膳食纤维浸出率则不到20%。该绿茶粉的制备方法最大限度地保持了茶叶原有的色香味品质和各种营养成分,100%保留了绿茶当中的营养成分与药理成分。
本发明还提供了上述绿茶钵仔糕的制备方法,包括以下步骤:
(1)将白砂糖溶于水中,得糖水;
(2)将绿茶粉、菠菜粉、蓝莓粉、紫菜粉、枸杞粉、黏米粉、澄面粉混合均匀后过筛,再加入糖水中搅拌均匀,得混合液体;
(3)将钵仔糕模具内刷上油,再将混合液体倒入其中,再于沸水中隔水大火蒸20~30min,其后置于冷水中冷却定型。
进一步,步骤(3)的蒸制过程中,蒸制容器敞口。
容器敞口可以防止绿茶钵仔糕产生气泡。
本发明的有益效果是:本发明的绿茶钵仔糕软硬适中、不易碎裂、软糯Q弹、不黏牙、耐咀嚼,且具有营养保健功能,符合了当今人们对食物在风味、口感以及健康理念等方面的要求,提高了钵仔糕产品的附加值,为绿茶的加工利用增加了一条新的途径。
附图说明
图1为本发明实施例1所得绿茶钵仔糕TPA试验质地特征曲线。
具体实施方式
下面结合实施例对本发明的具体实施方式做详细的说明。
实施例1
一种绿茶钵仔糕,包括以下重量份原料:绿茶粉0.2份、菠菜粉0.2份、蓝莓粉0.2份、紫菜粉0.2份、枸杞粉0.2份、粘米粉8份、澄面粉7份和白砂糖8份;其中绿茶粉由以下步骤制得:茶鲜叶经过蒸汽杀青、干燥处理后,通过气流粉碎至200目的超微细粉。
上述绿茶钵仔糕的制备方法,包括以下步骤:
(1)将白砂糖溶于水中,得糖水;
(2)将绿茶粉、菠菜粉、蓝莓粉、紫菜粉、枸杞粉、黏米粉、澄面粉混合均匀后过筛,再加入糖水中搅拌均匀,得混合液体;
(3)将钵仔糕模具内刷上油,再将混合液体倒入其中,再于沸水中隔水大火蒸25min(不放置锅盖),其后置于冷水中冷却定型。
实施例2
一种绿茶钵仔糕,包括以下重量份原料:绿茶粉0.1份、菠菜粉0.1份、蓝莓粉0.1份、紫菜粉0.1份、枸杞粉0.1份、粘米粉9份、澄面粉6份和白砂糖6份;其中绿茶粉由以下步骤制得:茶鲜叶经过蒸汽杀青、干燥处理后,通过气流粉碎至300目的超微细粉。
上述绿茶钵仔糕的制备方法,包括以下步骤:
(1)将白砂糖溶于水中,得糖水;
(2)将绿茶粉、菠菜粉、蓝莓粉、紫菜粉、枸杞粉、黏米粉、澄面粉混合均匀后过筛,再加入糖水中搅拌均匀,得混合液体;
(3)将钵仔糕模具内刷上油,再将混合液体倒入其中,再于沸水中隔水大火蒸20min(不放置锅盖),其后置于冷水中冷却定型。
实施例3
一种绿茶钵仔糕,包括以下重量份原料:绿茶粉0.3份、菠菜粉0.3份、蓝莓粉0.3份、紫菜粉0.3份、枸杞粉0.3份、粘米粉10份、澄面粉7份和白砂糖8份;其中绿茶粉由以下步骤制得:茶鲜叶经过蒸汽杀青、干燥处理后,通过气流粉碎至400目的超微细粉。
上述绿茶钵仔糕的制备方法,包括以下步骤:
(1)将白砂糖溶于水中,得糖水;
(2)将绿茶粉、菠菜粉、蓝莓粉、紫菜粉、枸杞粉、黏米粉、澄面粉混合均匀后过筛,再加入糖水中搅拌均匀,得混合液体;
(3)将钵仔糕模具内刷上油,再将混合液体倒入其中,再于沸水中隔水大火蒸30min(不放置锅盖),其后置于冷水中冷却定型。
对比例1
将实施例1中的绿茶粉用量调整为0.6份,其余与实施例1相同。
对比例2
将实施例1中的白砂糖用量调整为6份,其余与实施例1相同。
对比例3
将实施例1中的粘米粉用量调整为12份,其余与实施例1相同。
对比例4
将实施例1中的澄面粉用量调整为4份,其余与实施例1相同。
下面对实施例与对比例所得的钵仔糕进行感官评定。
选择10个不同年龄、性别、职业的审评员对钵仔糕进行感官审评打分。感官评定标准参考NY/T 1890-2021绿色食品蒸制类糕点(见表1),结合钵仔糕产品特点,保健型钵仔糕的感官评定结果见表2。
表1钵仔糕感官评定标准表
表2钵仔糕感官评定结果
下面对本发明实施例1所得钵仔糕采用TPA(质构仪质地多面分析)检测,其TPA试验质地特征曲线如图1,由图1可得钵仔糕的质地评价参数(见表3):硬度1(Hardness1)、硬度2(Hardness2)、内聚性(Cohesiveness)、弹性(Springiness)、胶粘性(Gumminess)、咀嚼性(Chewiness)。
表3钵仔糕的TPA参数
由表3可知,本发明的绿茶钵仔糕物理指标为硬度1(4.51N);硬度2(3.86N);内聚性(0.59Ratio);弹性(3.07mm);胶粘性(2.65N);咀嚼性(8.15mj)。该成品硬度较小,内聚性反映了咀嚼该种钵仔糕时,样品内部同种物质相邻各部分之间的相互吸引并紧密连接,使钵仔糕保持的完整性。弹性较大。胶粘性反映了人在咀嚼该钵仔糕时,钵仔糕对牙齿、舌头以及上腭等接触面的粘着性。咀嚼性的值,这证明该钵仔糕对咀嚼的持续抵抗性。综上所述,该绿茶钵仔糕的软硬适中;不易碎裂;软糯弹性好;不黏牙;耐咀嚼。
虽然结合实施例对本发明的具体实施方式进行了详细地描述,但不应理解为对本专利的保护范围的限定。在权利要求书所描述的范围内,本领域技术人员不经创造性劳动即可作出的各种修改和变形仍属本专利的保护范围。
Claims (5)
1.一种绿茶钵仔糕,其特征在于,包括以下重量份原料:绿茶粉0.1~0.3份、菠菜粉0.1~0.3份、蓝莓粉0.1~0.3份、紫菜粉0.1~0.3份、枸杞粉0.1~0.3份、粘米粉8~10份、澄面粉6~7份和白砂糖6~8份。
2.根据权利要求1所述的绿茶钵仔糕,其特征在于,包括以下重量份原料:绿茶粉0.2份、菠菜粉0.2份、蓝莓粉0.2份、紫菜粉0.2份、枸杞粉0.2份、粘米粉8份、澄面粉7份和白砂糖8份。
3.根据权利要求1或2所述的绿茶钵仔糕,其特征在于:所述绿茶粉由以下步骤制得:茶鲜叶经过蒸汽杀青、干燥处理后,通过气流粉碎至200目以上的超微细粉。
4.根据权利要求1~3任一项所述的绿茶钵仔糕的制备方法,其特征在于,包括以下步骤:
(1)将白砂糖溶于水中,得糖水;
(2)将绿茶粉、菠菜粉、蓝莓粉、紫菜粉、枸杞粉、黏米粉、澄面粉混合均匀后过筛,再加入糖水中搅拌均匀,得混合液体;
(3)将钵仔糕模具内刷上油,再将混合液体倒入其中,再于沸水中隔水大火蒸20~30min,其后置于冷水中冷却定型。
5.根据权利要求4所述的制备方法,其特征在于:步骤(3)的蒸制过程中,蒸制容器敞口。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210473061.4A CN114711375A (zh) | 2022-04-29 | 2022-04-29 | 一种绿茶钵仔糕及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210473061.4A CN114711375A (zh) | 2022-04-29 | 2022-04-29 | 一种绿茶钵仔糕及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN114711375A true CN114711375A (zh) | 2022-07-08 |
Family
ID=82246008
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202210473061.4A Pending CN114711375A (zh) | 2022-04-29 | 2022-04-29 | 一种绿茶钵仔糕及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN114711375A (zh) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106472639A (zh) * | 2016-12-23 | 2017-03-08 | 佛山科学技术学院 | 一种超微绿茶粉蛋糕及其制备方法 |
CN109769898A (zh) * | 2019-01-28 | 2019-05-21 | 天津科技大学 | 一种包含菠菜、山药、蓝莓混合果蔬的蛋糕卷及其制备方法 |
CN109938306A (zh) * | 2019-03-22 | 2019-06-28 | 五邑大学 | 九制陈皮钵仔糕及其制备装置 |
CN110192633A (zh) * | 2019-06-06 | 2019-09-03 | 黑龙江八一农垦大学 | 一种南瓜杂粮钵仔糕及其制作方法 |
-
2022
- 2022-04-29 CN CN202210473061.4A patent/CN114711375A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106472639A (zh) * | 2016-12-23 | 2017-03-08 | 佛山科学技术学院 | 一种超微绿茶粉蛋糕及其制备方法 |
CN109769898A (zh) * | 2019-01-28 | 2019-05-21 | 天津科技大学 | 一种包含菠菜、山药、蓝莓混合果蔬的蛋糕卷及其制备方法 |
CN109938306A (zh) * | 2019-03-22 | 2019-06-28 | 五邑大学 | 九制陈皮钵仔糕及其制备装置 |
CN110192633A (zh) * | 2019-06-06 | 2019-09-03 | 黑龙江八一农垦大学 | 一种南瓜杂粮钵仔糕及其制作方法 |
Non-Patent Citations (1)
Title |
---|
朱永兴等: "《茶香飘万家》", 中国中医药出版社, pages: 77 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102919450A (zh) | 一种五谷浸提液凉茶及其制备方法 | |
CN105670889A (zh) | 黑枸杞酒 | |
CN110463996A (zh) | 一种藜麦奇亚籽冲调粥及其制备方法 | |
CN106417459A (zh) | 一种水果面包及其制备方法 | |
CN107156416A (zh) | 一种护肤养颜黑枸杞糖果及其制备方法 | |
CN106614901A (zh) | 一种明目健脑坚果饼干及其制备方法 | |
CN106173981A (zh) | 一种桂花糕及其制作方法 | |
CN106173695A (zh) | 一种人心果西番莲蜂蜜饮料及其制作方法 | |
CN105851436A (zh) | 一种补硒牛皮糖 | |
CN103156104A (zh) | 一种保健食品 | |
CN104413319A (zh) | 一种蜜饯黄皮消食健胃果冻 | |
KR20180011985A (ko) | 경옥고 및 그 제조방법 | |
CN101112605A (zh) | 一种黑豆美容养颜暖醋 | |
CN102669564A (zh) | 桑葚馅汤圆及其制备方法 | |
CN114711375A (zh) | 一种绿茶钵仔糕及其制备方法 | |
KR101905514B1 (ko) | 라이스 고로케의 제조방법 및 이에 의하여 제조된 라이스 고로케 | |
CN106256220A (zh) | 一种芒果西番莲蜂蜜饮料及其制作方法 | |
CN112369490A (zh) | 一种具有健脾益气功效的中药功能性软糖配方及制作方法 | |
CN111700223A (zh) | 一种香椿鹅蛋面 | |
CN110122750A (zh) | 一种健康营养八宝粥 | |
CN101133787B (zh) | 野生植物合成黑米黑豆压缩食品冲剂饮品及其加工方法 | |
KR102635924B1 (ko) | 연잎 성분을 함유하는 아이스크림의 제조방법 | |
CN1094581A (zh) | 健儿糕 | |
CN106889392A (zh) | 一种芜菁饮料及其制备方法 | |
CN110897125A (zh) | 一种椰子冻及其制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |