CN107223934A - 一种山楂糕及其制备方法 - Google Patents
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- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 13
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 13
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 13
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 13
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 13
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 13
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 13
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 13
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 3
- 241001092040 Crataegus Species 0.000 claims description 12
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
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- 150000003839 salts Chemical class 0.000 claims description 6
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- 239000008107 starch Substances 0.000 claims description 6
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- 238000003756 stirring Methods 0.000 claims description 3
- 239000010977 jade Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 3
- 229930006000 Sucrose Natural products 0.000 abstract description 3
- 230000035508 accumulation Effects 0.000 abstract description 3
- 238000009825 accumulation Methods 0.000 abstract description 3
- 230000008859 change Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 230000003712 anti-aging effect Effects 0.000 abstract description 2
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- 229930003935 flavonoid Natural products 0.000 abstract description 2
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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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
- 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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- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
一种山楂糕及其制备方法,山楂糕是一道流行于北方地区的汉族民间糕点,山楂所含的黄酮类和维生素C、胡萝卜素等物质能阻断并减少自由基的生成,因其,具有增强机体免疫力,开胃消食,活血化淤,降低血压和胆固醇,软化血管,防衰老,抗癌的作用,深受北方地区百姓的青睐,针对上述问题,本发明公开了一种山楂糕及其制备方法,取山楂果汁,配以白糖等,冻结成板,口感爽滑细腻,甜美冰凉可口,其味甘冽微酸,具有消积,化滞、行瘀等,是一种具有药用价值的食品。
Description
技术领域
本发明涉及水果加工技术领域,特别涉及到一种山楂糕及其制备方法。
背景技术
山楂糕是一道流行于北方地区的汉族民间糕点,山楂所含的黄酮类和维生素C、胡萝卜素等物质能阻断并减少自由基的生成,因其,具有增强机体免疫力,开胃消食,活血化淤,降低血压和胆固醇,软化血管,防衰老,抗癌的作用,深受北方地区百姓的青睐。
发明内容
针对上述问题,本发明公开了一种山楂糕及其制备方法,取山楂果汁,配以白糖等,冻结成板,口感爽滑细腻,甜美冰凉可口,其味甘冽微酸,具有消积,化滞、行瘀等,是一种具有药用价值的食品。
本发明的技术方案为:一种山楂糕及其制备方法,按以下重量份数的原料组成:山楂1000克、盐2克、冰糖300克、藕粉100克、琼脂4克。
一种山楂糕及其制备方法:
取成熟山楂用水洗净、去核; 把琼脂放入碗中用开水浸泡两小时,将山楂、盐、藕粉和浸软琼脂的和冷水一同放入锅内,置于大火煮至山楂烂、琼脂溶化,用捣臼将山查捣成糊状,去籽加入冰糖,搅拌均匀,用小火煮30-40分钟既可离火,将煮好的山楂糕趁热倒入3厘米厚模具中,晾凉后即成山楂糕,(可以按照不同人群口味适当调整)。
一种山楂糕有益效果如下:
取山楂果汁,配以白糖等,冻结成板,口感爽滑细腻,甜美冰凉可口,其味甘冽微酸,具有消积,化滞、行瘀等,是一种具有药用价值的食品。
具体实施方式:
下面将结合本发明实施例,对本发明中的技术方案进行清楚、完整地描述,以下实施例仅用于更加清楚地说明本发明的技术方案,而不能以此来限制本发明的保护范围。
实施例1
一种山楂糕及其制备方法,按以下重量份数的原料组成:山楂1000克、盐2克、冰糖300克、藕粉100克、琼脂4克。
实施例2
一种山楂糕及其制备方法,按以下重量份数的原料组成:取成熟山楂用水洗净、去核;把琼脂放入碗中用开水浸泡两小时,将山楂、盐、藕粉和浸软琼脂的和冷水一同放入锅内,置于大火煮至山楂烂、琼脂溶化,用捣臼将山查捣成糊状,去籽加入冰糖,搅拌均匀,用小火煮30-40分钟既可离火,将煮好的山楂糕趁热倒入3厘米厚模具中,晾凉后即成山楂糕,(可以按照不同人群口味适当调整)。
以上所述实施例仅表达了本发明的实施方式, 其描述较为具体和详细, 但不能因此而理解为本发明专利范围限制, 应当指出的是,在不脱离本发明构思的前提下, 还可以做出若干变形和改进发明,因此,本发明保护范围应以所附的权利书要求为准。
Claims (2)
1.根据权利要求1所述的一种山楂糕及其制备方法,其特征在于,按以下重量份数的原料组成:山楂1000克、盐2克、冰糖300克、藕粉100克、琼脂4克。
2. 根据权利要求1所述的一种山楂糕及其制备方法,其特征在于,实施例2所述的:取成熟山楂用水洗净、去核; 把琼脂放入碗中用开水浸泡两小时,将山楂、盐、藕粉和浸软琼脂的和冷水一同放入锅内,置于大火煮至山楂烂、琼脂溶化,用捣臼将山查捣成糊状,去籽加入冰糖,搅拌均匀,用小火煮30-40分钟既可离火,将煮好的山楂糕趁热倒入3厘米厚模具中,晾凉后即成山楂糕,(可以按照不同人群口味适当调整)。
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Cited By (1)
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CN108617844A (zh) * | 2018-05-14 | 2018-10-09 | 中玺(天津)枣业技术工程中心 | 红枣山楂糕及制备方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104054878A (zh) * | 2013-03-18 | 2014-09-24 | 天津市蓟县明珠食品有限公司 | 一种山楂糕的制备方法 |
CN104106723A (zh) * | 2014-07-24 | 2014-10-22 | 林旭虹 | 一种桑叶山楂糕及其制备方法 |
CN104304611A (zh) * | 2014-09-29 | 2015-01-28 | 陈国勇 | 一种保健山楂糕及其制备方法 |
CN105639023A (zh) * | 2014-10-20 | 2016-06-08 | 王宏伟 | 一种山楂糕的制作方法 |
CN106616611A (zh) * | 2016-12-19 | 2017-05-10 | 罗城仫佬族自治县金陆地种养农民专业合作社 | 一种促消化防便秘山楂糕及其制备方法 |
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Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104054878A (zh) * | 2013-03-18 | 2014-09-24 | 天津市蓟县明珠食品有限公司 | 一种山楂糕的制备方法 |
CN104106723A (zh) * | 2014-07-24 | 2014-10-22 | 林旭虹 | 一种桑叶山楂糕及其制备方法 |
CN104304611A (zh) * | 2014-09-29 | 2015-01-28 | 陈国勇 | 一种保健山楂糕及其制备方法 |
CN105639023A (zh) * | 2014-10-20 | 2016-06-08 | 王宏伟 | 一种山楂糕的制作方法 |
CN106616611A (zh) * | 2016-12-19 | 2017-05-10 | 罗城仫佬族自治县金陆地种养农民专业合作社 | 一种促消化防便秘山楂糕及其制备方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108617844A (zh) * | 2018-05-14 | 2018-10-09 | 中玺(天津)枣业技术工程中心 | 红枣山楂糕及制备方法 |
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