CN116784470A - 一种绿豆凉粉及其制备方法 - Google Patents
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- 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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
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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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
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Abstract
本发明公开了一种绿豆凉粉,按重量份数包括如下组分:包括绿豆100份,枸杞1份,清水400‑600份,盐180‑220份,碱50‑70份。本发明属于凉粉制备技术领域,具体是指一种制作工艺便捷,口感比较好,爽口,弹性足的绿豆凉粉及其制备方法。
Description
技术领域
本发明属于农产品加工技术领域,具体是指一种绿豆凉粉及其制备方法。
背景技术
绿豆属于豆科、豇豆,别名:青小豆、菉豆、植豆等,绿豆里含有较高的绿豆的蛋白质、膳食纤维、钙、铁、碳水化合物、磷、钾、镁、锰、锌、烟酸、铜、维生素E,绿豆中所含蛋白质,磷脂均有兴奋神经、增进食欲的功能,绿豆中的多糖成分能增强血清脂蛋白酶的活性,使脂蛋白中甘油三酯水解达到降血脂的疗效,从而可以防治冠心病、心绞痛,绿豆中含有一种球蛋白和多糖,能促进动物体内胆固醇在肝脏中分解成胆酸,加速胆汁中胆盐分泌并降低小肠对胆固醇的吸收;绿豆对葡萄球菌以及某些病毒有抑制作用,能清热解毒,在炎热的夏季,绿豆凉粉可以给人们进行消暑,是不可多得的食材,传统的绿豆凉粉在制作中,工艺比较复杂,制备的绿豆凉粉口感差,弹性不足,不够爽滑,基于此,需要研发一种绿豆凉粉及其制备方法。
发明内容
为了解决上述难题,本发明提供了一种制作工艺便捷,口感比较好,爽口,弹性足的绿豆凉粉及其制备方法。
为了实现上述功能,本发明采取的技术方案如下:一种绿豆凉粉,按重量份数包括如下组分:包括绿豆100份,枸杞1份,清水400-600份,盐180-220份,碱50-70份。
本发明还公开了一种绿豆凉粉及其制备方法,包括如下步骤:
(1)首先制备绿豆淀粉,将绿豆用清水洗净,盛在大缸中浸泡一昼夜使其吸足水分,用磨将浸好的绿豆磨碎,磨时按每100kg绿豆加入400kg清水,磨成稀浆,把磨好的豆浆装入大缸,兑入清浆,充分拌匀,静置,使淀粉明显沉降,几小时后,将上层清水层除去,将中间的毛粉层取出装入第二个缸中,加入清浆,充分搅拌,使淀粉沉淀,静置沉降后,再按上法将毛粉层盛入第三个缸中,加清浆搅拌,沉降,直至毛粉中无淀粉沉降为止,撇除上面清水,取出沉淀的淀粉,用细筛或沙布过滤除去碎渣,过滤时加入清水和清浆反复冲滤,滤出液再装入缸中沉淀,除去上面清水,取出沉淀的湿淀粉装入布袋中沥出水分,即为绿豆淀粉;
(2)取新鲜的枸杞1kg,放入榨汁机中进行榨汁,将汁液过滤备用;
(3)取10kg的绿豆淀粉,捣成碎面,无疙瘩、颗粒,加入枸杞汁,加入盐和碱,然后加入温水20kg,温水温度在35-40摄氏度之间,搅拌均匀至粘稠状,取沸开水40-55kg,迅速冲搅,并进行加热,一边加热一边搅拌,一直到最后完全凝固,凉粉成形后是透明状的,然后迅速倒入一定规格的提前刷好油的箱套中,拉平表面,与做豆腐相似,静置,使其冷却成冻;
(4)倒入箱套中的凉粉用力抖动,将凉粉盆中的空气全部抖出来,直到抖平没有气泡为止,然后放入冰箱降温2小时即可,或者自然放凉3-4小时;
(5)这样美味,营养,口感爽滑的绿豆凉粉制作完成,食用时,按需切成块,用调料汁进行调拌即可。
本发明采取上述结构取得有益效果如下:本发明提供的一种绿豆凉粉及其制备方法,制作中加入了枸杞,达到了养肝明目、补血安神、生津止渴、润肺止咳等多重功效,同时还能够提高凉粉的甜度,绿豆凉粉具有清热解毒以及清凉解暑等功效,能够有效补充水分,维持水电解质的平衡,绿豆凉粉中含有球蛋白和多糖,可以有效促进体内胆固醇在肝脏内分解为胆酸,加速胆汁中胆盐分解,降低小肠对胆固醇的吸收,是夏季不可多得的居家食材。
具体实施方式
下面对本发明的技术方案进行清楚、完整地描述,显然,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。基于本发明中的实施例,本领域普通技术人员在没有做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。
实施例1
本发明一种绿豆凉粉及其制备方法,包括一种绿豆凉粉,按重量份数包括如下组分:包括绿豆100份,枸杞1份,清水400-600份,盐180份,碱50份。
本发明还公开了一种绿豆凉粉及其制备方法,包括如下步骤:
(1)首先制备绿豆淀粉,将绿豆用清水洗净,盛在大缸中浸泡一昼夜使其吸足水分,用磨将浸好的绿豆磨碎,磨时按每100kg绿豆加入400kg清水,磨成稀浆,把磨好的豆浆装入大缸,兑入清浆,充分拌匀,静置,使淀粉明显沉降,几小时后,将上层清水层除去,将中间的毛粉层取出装入第二个缸中,加入清浆,充分搅拌,使淀粉沉淀,静置沉降后,再按上法将毛粉层盛入第三个缸中,加清浆搅拌,沉降,直至毛粉中无淀粉沉降为止,撇除上面清水,取出沉淀的淀粉,用细筛或沙布过滤除去碎渣,过滤时加入清水和清浆反复冲滤,滤出液再装入缸中沉淀,除去上面清水,取出沉淀的湿淀粉装入布袋中沥出水分,即为绿豆淀粉;
(2)取新鲜的枸杞1kg,放入榨汁机中进行榨汁,将汁液过滤备用;
(3)取10kg的绿豆淀粉,捣成碎面,无疙瘩、颗粒,加入枸杞汁,加入盐180g和碱50g,然后加入35摄氏度的温水20kg,搅拌均匀至粘稠状,取沸开水40kg,迅速冲搅,并进行加热,一边加热一边搅拌,一直到最后完全凝固,凉粉成形后是透明状的,然后迅速倒入一定规格的提前刷好油的箱套中,拉平表面,与做豆腐相似,静置,使其冷却成冻;
(4)倒入箱套中的凉粉用力抖动,将凉粉盆中的空气全部抖出来,直到抖平没有气泡为止,然后放入冰箱降温2小时即可,或者自然放凉3-4小时;
(5)这样美味,营养,口感爽滑的绿豆凉粉制作完成,食用时,按需切成块,用调料汁进行调拌即可。
实施例2
本发明一种绿豆凉粉及其制备方法,包括一种绿豆凉粉,按重量份数包括如下组分:包括绿豆100份,枸杞1份,清水400-600份,盐200份,碱60份。
本发明还公开了一种绿豆凉粉及其制备方法,包括如下步骤:
(1)首先制备绿豆淀粉,将绿豆用清水洗净,盛在大缸中浸泡一昼夜使其吸足水分,用磨将浸好的绿豆磨碎,磨时按每100kg绿豆加入400kg清水,磨成稀浆,把磨好的豆浆装入大缸,兑入清浆,充分拌匀,静置,使淀粉明显沉降,几小时后,将上层清水层除去,将中间的毛粉层取出装入第二个缸中,加入清浆,充分搅拌,使淀粉沉淀,静置沉降后,再按上法将毛粉层盛入第三个缸中,加清浆搅拌,沉降,直至毛粉中无淀粉沉降为止,撇除上面清水,取出沉淀的淀粉,用细筛或沙布过滤除去碎渣,过滤时加入清水和清浆反复冲滤,滤出液再装入缸中沉淀,除去上面清水,取出沉淀的湿淀粉装入布袋中沥出水分,即为绿豆淀粉;
(2)取新鲜的枸杞1kg,放入榨汁机中进行榨汁,将汁液过滤备用;
(3)取10kg的绿豆淀粉,捣成碎面,无疙瘩、颗粒,加入枸杞汁,加入盐和碱,然后加入37摄氏度的温水20kg,搅拌均匀至粘稠状,取沸开水50kg,迅速冲搅,并进行加热,一边加热一边搅拌,一直到最后完全凝固,凉粉成形后是透明状的,然后迅速倒入一定规格的提前刷好油的箱套中,拉平表面,与做豆腐相似,静置,使其冷却成冻;
(4)倒入箱套中的凉粉用力抖动,将凉粉盆中的空气全部抖出来,直到抖平没有气泡为止,然后放入冰箱降温2小时即可,或者自然放凉3-4小时;
(5)这样美味,营养,口感爽滑的绿豆凉粉制作完成,食用时,按需切成块,用调料汁进行调拌即可。
实施例3
本发明一种绿豆凉粉及其制备方法,包括一种绿豆凉粉,按重量份数包括如下组分:包括绿豆100份,枸杞1份,清水400-600份,盐220份,碱70份。
本发明还公开了一种绿豆凉粉及其制备方法,包括如下步骤:
(1)首先制备绿豆淀粉,将绿豆用清水洗净,盛在大缸中浸泡一昼夜使其吸足水分,用磨将浸好的绿豆磨碎,磨时按每100kg绿豆加入400kg清水,磨成稀浆,把磨好的豆浆装入大缸,兑入清浆,充分拌匀,静置,使淀粉明显沉降,几小时后,将上层清水层除去,将中间的毛粉层取出装入第二个缸中,加入清浆,充分搅拌,使淀粉沉淀,静置沉降后,再按上法将毛粉层盛入第三个缸中,加清浆搅拌,沉降,直至毛粉中无淀粉沉降为止,撇除上面清水,取出沉淀的淀粉,用细筛或沙布过滤除去碎渣,过滤时加入清水和清浆反复冲滤,滤出液再装入缸中沉淀,除去上面清水,取出沉淀的湿淀粉装入布袋中沥出水分,即为绿豆淀粉;
(2)取新鲜的枸杞1kg,放入榨汁机中进行榨汁,将汁液过滤备用;
(3)取10kg的绿豆淀粉,捣成碎面,无疙瘩、颗粒,加入枸杞汁,加入盐和碱,然后加入40摄氏度的温水20kg,搅拌均匀至粘稠状,取沸开水55kg,迅速冲搅,并进行加热,一边加热一边搅拌,一直到最后完全凝固,凉粉成形后是透明状的,然后迅速倒入一定规格的提前刷好油的箱套中,拉平表面,与做豆腐相似,静置,使其冷却成冻;
(4)倒入箱套中的凉粉用力抖动,将凉粉盆中的空气全部抖出来,直到抖平没有气泡为止,然后放入冰箱降温2小时即可,或者自然放凉3-4小时;
(5)这样美味,营养,口感爽滑的绿豆凉粉制作完成,食用时,按需切成块,用调料汁进行调拌即可。
经过三种方案的配制,其中实施例1中制备的绿豆凉粉比较清淡,但是凉粉的弹性不够,比较硬实,口感不是太好,实施例2中制备的绿豆凉粉清淡适中,弹性比较好,比较爽口,晶莹剔透,实施例3中制备的绿豆凉粉稍微偏咸,虽然弹性度还可以,但是口感相比较实施例2中的口感还是略差一些,综上,实施例2中的配比和方法最优,实施例1和实施例3次之。
Claims (2)
1.一种绿豆凉粉,其特征在于,按重量份数包括如下组分:绿豆100份,枸杞1份,清水400-600份,盐180-220份,碱50-70份。
2.根据权利要求1所述的一种绿豆凉粉制备方法,包括以下步骤:
(1)首先制备绿豆淀粉,将绿豆用清水洗净,盛在大缸中浸泡一昼夜使其吸足水分,用磨将浸好的绿豆磨碎,磨时按每100kg绿豆加入400kg清水,磨成稀浆,把磨好的豆浆装入大缸,兑入清浆,充分拌匀,静置,使淀粉明显沉降,几小时后,将上层清水层除去,将中间的毛粉层取出装入第二个缸中,加入清浆,充分搅拌,使淀粉沉淀,静置沉降后,再按上法将毛粉层盛入第三个缸中,加清浆搅拌,沉降,直至毛粉中无淀粉沉降为止,撇除上面清水,取出沉淀的淀粉,用细筛或沙布过滤除去碎渣,过滤时加入清水和清浆反复冲滤,滤出液再装入缸中沉淀,除去上面清水,取出沉淀的湿淀粉装入布袋中沥出水分,即为绿豆淀粉;
(2)取新鲜的枸杞1kg,放入榨汁机中进行榨汁,将汁液过滤备用;
(3)取10kg的绿豆淀粉,捣成碎面,无疙瘩、颗粒,加入枸杞汁,加入盐和碱,然后加入温水20kg,温水温度在35-40摄氏度之间,搅拌均匀至粘稠状,取沸开水40-55kg,迅速冲搅,并进行加热,一边加热一边搅拌,一直到最后完全凝固,凉粉成形后是透明状的,然后迅速倒入一定规格的提前刷好油的箱套中,拉平表面,与做豆腐相似,静置,使其冷却成冻;
(4)倒入箱套中的凉粉用力抖动,将凉粉盆中的空气全部抖出来,直到抖平没有气泡为止,然后放入冰箱降温2小时即可,或者自然放凉3-4小时;
(5)这样美味,营养,口感爽滑的绿豆凉粉制作完成,食用时,按需切成块,用调料汁进行调拌即可。
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