CN104921002A - 一种南瓜冬笋绿豆糕及其加工方法 - Google Patents
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Abstract
本发明公开了一种南瓜冬笋绿豆糕及其加工方法，由下列重量份的原料组成：南瓜40-60、玉米20-40、冬笋20-30、海木耳10-15、瓜尔豆胶粉5-8、板栗仁10-20、绿豆150-200、土瓜根2-3、银花藤1-2、黄精1-2、辣根菜2-3、月见草1-2、番石榴叶1-2、葡萄叶0.2-0.3、木糖醇15-30、石榴酒适量、食品添加剂15-20。本发明南瓜冬笋绿豆糕，甜而不腻，香醇软嫩，美味可口，营养丰富；工艺简单易行，食用方便，无毒副作用，具有清热排毒、健胃消食、消炎抗菌的作用，能够改善机体平衡，增强抗病体质。
Description
技术领域
本发明涉及一种南瓜冬笋绿豆糕及其加工方法，属于食品加工技术领域。
背景技术
糕点它是以面粉或米粉、糖、油脂、蛋、乳品等为主要原料，配以各种辅经过蒸烤制作而成，味道甜美，老少皆宜。目前，市场糕点种类繁多，其中绿豆糕是著名的京式四季糕点之一，它具有形状规范整齐，色泽浅黄，组织细润紧密，口味清香绵软不粘牙的特色。随着人们生活水平的提高，食品营养丰富、保健功能突出、食用方便是人们目前的要求，而传统糕点因配方原料单一，不能满足人们的要求。
发明内容
本发明的目的在于提供一种南瓜冬笋绿豆糕及其加工方法。
本发明采用的技术方案如下：
一种南瓜冬笋绿豆糕，是由以下重量份的原料组成：
南瓜40-60、玉米20-40、冬笋20-30、海木耳10-15、瓜尔豆胶粉5-8、板栗仁10-20、绿豆150-200、土瓜根2-3、银花藤1-2、黄精1-2、辣根菜2-3、月见草1-2、番石榴叶1-2、葡萄叶0.2-0.3、木糖醇15-30、石榴酒适量、食品添加剂15-20；
所述的食品添加剂由下述重量份的原料制成：小麦胚芽粉10-20、生牛乳3-5、鲑鱼肉20-40、葱白粉2-4、黄秋葵5-8、菊芋3-6、五味子花粉2-4、菱角叶粉5-8、木瓜籽粉6-10、柠檬汁1-3、橄榄油5-8、米醋15-25、枫糖10-20、酵母10-15；
所述的食品添加剂的制备方法为：a 、将鲑鱼肉除杂洗净切块，与葱白粉、柠檬汁、米醋揉拌均匀，在0-5℃腌制1-2小时，捞出鲑鱼块放入橄榄油锅内文火煎至出香，加入腌制液及适量水焖煮至沸，加入生牛乳，搅拌均匀，文火焖煮10-15分钟，得鲑鱼汤；b、将黄秋葵、菊芋分别洗净切片冷冻干燥，研磨成粉，与小麦胚芽粉、五味子花粉、菱角叶粉、木瓜籽粉混合，文火翻炒出香，得熟香粉；c、将鲑鱼汤、熟香粉、枫糖滚揉均匀，经挤出膨化研磨成粉，与其他剩余原料混合均匀，即可。
所述的南瓜冬笋绿豆糕的加工方法，包括以下步骤：
（1）、将南瓜去皮洗净切块，入笼蒸制熟香，捣压成泥，得南瓜泥，将冬笋去皮切块，淖水漂烫0.5-2分钟，捞出冲洗冷却后切粒，与洗净的鲜嫩玉米、海木耳送入搅拌机，快速搅拌成细腻浆泥，得冬笋泥；
（2）、将土瓜根、银花藤、黄精、辣根菜、月见草、番石榴叶、葡萄叶粉碎至20-40目，加5-10倍水煎煮，过滤去渣，滤液超滤，得澄清液；
（3）、将板栗仁、绿豆除杂洗净，放入澄清液中蒸煮至熟香，倒入0-5℃石榴酒中浸泡10-20分钟，至颗粒均匀散开，捞出颗粒沥干余液后烘干，文火翻炒出香，破碎研磨成粉，得绿豆仁粉；
（4）、将绿豆仁粉、南瓜泥、冬笋泥及其他剩余原料揉拌均匀，入模压实刮平后脱模，蒸制熟香，即可。
本发明所述的食品添加剂中五味子花粉，是蜜蜂采自五味子花蕊聚集而成。其不仅具有蜂花粉之特有功效，还秉承了五味子的药用功效，具有补肾益精，养肝明目，润肺止咳的特殊功效；
枫糖是“枫叶之国”加拿大最具代表性的特色产品之一，含有丰富的矿物质、有机酸，热量比蔗糖、果糖、玉米糖等都低，但是它所含的钙、镁和有机酸成分却比其它糖类高很多，能补充营养不均衡的虚弱体质；
辣根菜为十字花科植物岩荠的全草，具有祛风湿；健脾胃的功效。
与现有技术相比，本发明的优点是：
本发明南瓜冬笋绿豆糕，甜而不腻，香醇软嫩，美味可口，营养丰富；工艺简单易行，食用方便，无毒副作用，具有清热排毒、健胃消食、消炎抗菌的作用，能够改善机体平衡，增强抗病体质。
具体实施方式
一种南瓜冬笋绿豆糕，是由以下重量（斤）的原料组成：
南瓜60、玉米40、冬笋30、海木耳15、瓜尔豆胶粉8、板栗仁20、绿豆200、土瓜根3、银花藤2、黄精2、辣根菜3、月见草2、番石榴叶2、葡萄叶0.3、木糖醇25、石榴酒适量、食品添加剂20；
所述的食品添加剂由下述重量（斤）的原料制成：小麦胚芽粉20、生牛乳5、鲑鱼肉40、葱白粉4、黄秋葵8、菊芋6、五味子花粉4、菱角叶粉8、木瓜籽粉10、柠檬汁3、橄榄油8、米醋20、枫糖20、酵母10；
所述的食品添加剂的制备方法为：a 、将鲑鱼肉除杂洗净切块，与葱白粉、柠檬汁、米醋揉拌均匀，在0℃腌制2小时，捞出鲑鱼块放入橄榄油锅内文火煎至出香，加入腌制液及适量水焖煮至沸，加入生牛乳，搅拌均匀，文火焖煮15分钟，得鲑鱼汤；b、将黄秋葵、菊芋分别洗净切片冷冻干燥，研磨成粉，与小麦胚芽粉、五味子花粉、菱角叶粉、木瓜籽粉混合，文火翻炒出香，得熟香粉；c、将鲑鱼汤、熟香粉、枫糖滚揉均匀，经挤出膨化研磨成粉，与其他剩余原料混合均匀，即可。
所述的南瓜冬笋绿豆糕的加工方法，包括以下步骤：
（1）、将南瓜去皮洗净切块，入笼蒸制熟香，捣压成泥，得南瓜泥，将冬笋去皮切块，淖水漂烫1分钟，捞出冲洗冷却后切粒，与洗净的鲜嫩玉米、海木耳送入搅拌机，快速搅拌成细腻浆泥，得冬笋泥；
（2）、将土瓜根、银花藤、黄精、辣根菜、月见草、番石榴叶、葡萄叶粉碎至40目，加8倍水煎煮，过滤去渣，滤液超滤，得澄清液；
（3）、将板栗仁、绿豆除杂洗净，放入澄清液中蒸煮至熟香，倒入0℃石榴酒中浸泡20分钟，至颗粒均匀散开，捞出颗粒沥干余液后烘干，文火翻炒出香，破碎研磨成粉，得绿豆仁粉；
（4）、将绿豆仁粉、南瓜泥、冬笋泥及其他剩余原料揉拌均匀，入模压实刮平后脱模，蒸制熟香，即可。
Claims (2)
1.一种南瓜冬笋绿豆糕，其特征在于，是由以下重量份的原料组成：
南瓜40-60、玉米20-40、冬笋20-30、海木耳10-15、瓜尔豆胶粉5-8、板栗仁10-20、绿豆150-200、土瓜根2-3、银花藤1-2、黄精1-2、辣根菜2-3、月见草1-2、番石榴叶1-2、葡萄叶0.2-0.3、木糖醇15-30、石榴酒适量、食品添加剂15-20；
所述的食品添加剂由下述重量份的原料制成：小麦胚芽粉10-20、生牛乳3-5、鲑鱼肉20-40、葱白粉2-4、黄秋葵5-8、菊芋3-6、五味子花粉2-4、菱角叶粉5-8、木瓜籽粉6-10、柠檬汁1-3、橄榄油5-8、米醋15-25、枫糖10-20、酵母10-15；
所述的食品添加剂的制备方法为：a 、将鲑鱼肉除杂洗净切块，与葱白粉、柠檬汁、米醋揉拌均匀，在0-5℃腌制1-2小时，捞出鲑鱼块放入橄榄油锅内文火煎至出香，加入腌制液及适量水焖煮至沸，加入生牛乳，搅拌均匀，文火焖煮10-15分钟，得鲑鱼汤；b、将黄秋葵、菊芋分别洗净切片冷冻干燥，研磨成粉，与小麦胚芽粉、五味子花粉、菱角叶粉、木瓜籽粉混合，文火翻炒出香，得熟香粉；c、将鲑鱼汤、熟香粉、枫糖滚揉均匀，经挤出膨化研磨成粉，与其他剩余原料混合均匀，即可。
2.一种如权利要求1所述的南瓜冬笋绿豆糕的加工方法，其特征在于包括以下步骤：
（1）、将南瓜去皮洗净切块，入笼蒸制熟香，捣压成泥，得南瓜泥，将冬笋去皮切块，淖水漂烫0.5-2分钟，捞出冲洗冷却后切粒，与洗净的鲜嫩玉米、海木耳送入搅拌机，快速搅拌成细腻浆泥，得冬笋泥；
（2）、将土瓜根、银花藤、黄精、辣根菜、月见草、番石榴叶、葡萄叶粉碎至20-40目，加5-10倍水煎煮，过滤去渣，滤液超滤，得澄清液；
（3）、将板栗仁、绿豆除杂洗净，放入澄清液中蒸煮至熟香，倒入0-5℃石榴酒中浸泡10-20分钟，至颗粒均匀散开，捞出颗粒沥干余液后烘干，文火翻炒出香，破碎研磨成粉，得绿豆仁粉；
（4）、将绿豆仁粉、南瓜泥、冬笋泥及其他剩余原料揉拌均匀，入模压实刮平后脱模，蒸制熟香，即可。
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