CN106722135A - 一种粽子及其制备方法 - Google Patents
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Classifications
-
- 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
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- Grain Derivatives (AREA)
Abstract
本发明公开了一种粽子及其制备方法,按其重量份计,包括以下原料:糯米10‑12份、黑枸杞3‑5份、白糖0.2‑0.4份、大枣1‑3份,通过选料、泡米、包棕、蒸粽等步骤制的粽子富含蛋白质、脂肪、糖类、游离氨基酸、有机酸、矿物质、微量元素、生物碱、维生素等微量元素,使得粽子营养更加丰富。
Description
技术领域
本发明属于食品技术领域,具体涉及一种粽子及其制备方法。
背景技术
黑枸杞即黑果枸杞。黑果枸杞蒙名为“乔诺英—哈尔马格”、藏药名“旁玛”,属于茄科枸杞属。为多棘刺灌木,多分枝,枝条坚硬,常呈之字形弯曲,白色。分布于中国青海、新疆、甘肃等地及欧洲中亚。野生黑枸杞味甘、性平,富含蛋白质、脂肪、糖类、游离氨基酸、有机酸、矿物质、微量元素、生物碱、维生素C、B1、B2、钙、镁、铜、锌、锰、铁、铅、镍、镉、钴、铬、钾、钠等各种营养成分。经科学检测,其钙、铁、尼克酸含量分别为红果枸杞的2.3、4.6、16.7倍,尤其是原花青素超过蓝莓(黑果枸杞含原花青素3690mg/100g;蓝莓含原花青素330~3380mg/100g)。这是迄今为止发现原花青素含量最高的天然野生果实,也是最有效的天然抗氧化剂,其功效是VC的20倍、VE的50倍,其维生素、矿物质等营养成分含量也很丰富,尤其含具有清除自由基、抗氧化功能的天然的花色甙素,药用,保健价值远远高于普通红枸杞,被誉为“软黄金”。
粽籺是一种粽叶包裹糯米蒸煮食品,起自南方古百越俚人时代,至今已经有两千多年历史.自古至今,每年农历五月初,中国百姓家家都要浸糯米、洗粽叶、包粽子。粽的种类繁多,从馅料看,北方有包小枣的北京枣粽;南方则有豆沙、鲜肉、八宝、火腿、蛋黄等多种馅料。
现有技术中的粽子多采用糯米和大枣、豆沙、鲜肉为原料制作粽子,在粽子中加入黑枸杞的粽子尚未出现。
发明内容
本发明的目的在于提供一种生产工艺简单,营养丰富,口感好并且具有一定药效的粽子。
本发明的另一目的在于提供该粽子的制备方法。
本发明的一种粽子,按其重量份计,包括以下原料:糯米10-12份、黑枸杞3-5份、白糖0.2-0.4份、大枣1-3份。
本发明一种粽子的制备方法,具体步骤如下:
(1)选料:选取色泽亮丽、无病虫害的黑枸杞3-5份、大枣1-3份,用清水洗净后,沥干水份,备用;
(2)泡米:将10-12份的糯米用清水淘洗干净,去除杂质后置于容器内,用清水浸泡2-3个小时,后沥干水份加入0.2-0.4份的白糖搅拌均匀后,备用;
(3)包粽:将步骤(1)制得的黑枸杞、大枣与步骤(2)制得的糯米用粽叶将包成粽子,备用;
(4)蒸粽;将步骤(3)制得的粽子,放入锅内蒸制30-40分钟既得。
本发明与现有技术相比,具有明显有益效果,从以上技术方案可知: 以天然绿色的糯米为煮料加入黑枸杞使得粽子富含蛋白质、脂肪、糖类、游离氨基酸、有机酸、矿物质、微量元素、生物碱、维生素等微量元素,使得粽子营养更加丰富。
具体实施方式
实施例1
一种粽子的制备方法,包括以下步骤:
(1)选料:选取色泽亮丽、无病虫害的黑枸杞5 Kg、大枣1Kg,用清水洗净后,沥干水份,备用;
(2)泡米:将12 Kg的糯米用清水淘洗干净,去除杂质后置于容器内,用清水浸泡2个小时,后沥干水份加入0.4 Kg的白糖搅拌均匀后,备用;
(3)包粽:将步骤(1)制得的黑枸杞、大枣与步骤(2)制得的糯米用粽叶将包成粽子,备用;
(4)蒸粽;将步骤(3)制得的粽子,放入锅内蒸制30分钟既得。
实施例2
一种粽子的制备方法,包括以下步骤:
(1)选料:选取色泽亮丽、无病虫害的黑枸杞4Kg、大枣2Kg,用清水洗净后,沥干水份,备用;
(2)泡米:将11 Kg的糯米用清水淘洗干净,去除杂质后置于容器内,用清水浸泡2.5个小时,后沥干水份加入0.3Kg的白糖搅拌均匀后,备用;
(3)包粽:将步骤(1)制得的黑枸杞、大枣与步骤(2)制得的糯米用粽叶将包成粽子,备用;
(4)蒸粽;将步骤(3)制得的粽子,放入锅内蒸制35分钟既得。
实施例3
一种粽子的制备方法,包括以下步骤:
(1)选料:选取色泽亮丽、无病虫害的黑枸杞3Kg、大枣3 Kg,用清水洗净后,沥干水份,备用;
(2)泡米:将10Kg的糯米用清水淘洗干净,去除杂质后置于容器内,用清水浸泡3个小时,后沥干水份加入0.2 Kg的白糖搅拌均匀后,备用;
(3)包粽:将步骤(1)制得的黑枸杞、大枣与步骤(2)制得的糯米用粽叶将包成粽子,备用;
(4)蒸粽;将步骤(3)制得的粽子,放入锅内蒸制40分钟既得。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,任何未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (2)
1.一种粽子,按其重量份计,包括以下原料:糯米10-12份、黑枸杞3-5份、白糖0.2-0.4份、大枣1-3份。
2.一种粽子的制备方法,具体步骤如下:
(1)选料:选取色泽亮丽、无病虫害的黑枸杞3-5份、大枣1-3份,用清水洗净后,沥干水份,备用;
(2)泡米:将10-12份的糯米用清水淘洗干净,去除杂质后置于容器内,用清水浸泡2-3个小时,后沥干水份加入0.2-0.4份的白糖搅拌均匀后,备用;
(3)包粽:将步骤(1)制得的黑枸杞、大枣与步骤(2)制得的糯米用粽叶将包成粽子,备用;
(4)蒸粽;将步骤(3)制得的粽子,放入锅内蒸制30-40分钟既得。
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CN105918856A (zh) * | 2016-04-21 | 2016-09-07 | 翟东汉 | 一种玉米粽子及其制备方法 |
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CN1457701A (zh) * | 2002-05-15 | 2003-11-26 | 张鸣谦 | 筒粽生产工艺 |
CN103082165A (zh) * | 2011-11-07 | 2013-05-08 | 刘保兴 | 一种八宝粽子的制作方法 |
CN102696953A (zh) * | 2012-06-11 | 2012-10-03 | 丁海荣 | 阿胶枣粽子 |
CN103919050A (zh) * | 2014-04-24 | 2014-07-16 | 灵山县龙润工贸有限公司 | 果仁粽子及其制作方法 |
CN105918856A (zh) * | 2016-04-21 | 2016-09-07 | 翟东汉 | 一种玉米粽子及其制备方法 |
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