CN103960553A - 一种汤圆及其制备方法 - Google Patents
一种汤圆及其制备方法 Download PDFInfo
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- CN103960553A CN103960553A CN201410163325.1A CN201410163325A CN103960553A CN 103960553 A CN103960553 A CN 103960553A CN 201410163325 A CN201410163325 A CN 201410163325A CN 103960553 A CN103960553 A CN 103960553A
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- juice
- cauliflower
- rice dumpling
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- musculus cutaneus
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- A—HUMAN NECESSITIES
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Abstract
本发明属于食品加工领域，具体涉及一种汤圆及其制备方法，本发明的汤圆是由澄粉、白花菜、南瓜和菠萝与糯米混合制备而成，不仅具有传统汤圆的皮糯馅香、香甜可口的特点，更具有清热解毒、祛风降湿、提神生津、开胃建脾、增进食欲、防病治病等多种保健功效和天然水果的香甜香气，解决了传统汤圆口感粘腻、营养和功效单一的问题，且具有口感清爽不粘腻，风味特殊等特点，是一种新型的具有保健功效的汤圆。
Description
技术领域
本发明属于食品加工领域，具体涉及一种汤圆及其制备方法。
背景技术
白花菜，别名：羊角菜，五梅草，臭花菜，猪屎草，五梅草、白花仔草，一年生草本，是低海拔村边、道旁、荒地或田野间常见的杂草及药用植物，有杀头虱、家畜及植物寄生虫之效，临床应用广泛，能疗头痛，有抗痉挛作用，并为产科临床用药，白花菜含有丰富的氨基酸及人体必须的钙、铁等元素，这种菜具有独特的风味，可炒肉、蛋炒或单炒，其味清香鲜美，具有清热解毒、祛风降湿、提神生津、开胃建脾、增进食欲、防病治病等多种保健功效，全株还能作药用，功能主治：风湿痹痛，跌打损伤，疟疾，痢疾，白带，痔疮等。
汤圆是中国汉族的代表小吃之一，历史十分悠久，传统汤圆为选用上等的糯米粉加水揉匀，包上用芝麻、白糖、化猪油配制的馅心制成，汤圆的特点是皮薄而滑，白如羊脂，油光发亮，香甜滑润，口感软糯，具有独特的风味，是一种深受大众喜爱的传统小吃，随着生活水平的不断提高，人们对饮食的保健性也越来越重视，传统汤圆是以糯米为主要原料制成，口感粘腻、营养和保健功效单一，不能满足市场上不用人群的需求。
发明内容
为了弥补现有技术的缺陷，本发明提供了一种具有多种保健功效的汤圆及其制备方法，通过在汤圆中添加澄粉、白花菜、南瓜和菠萝，使汤圆不仅具有清热解毒、祛风降湿、提神生津、开胃建脾、增进食欲、防病治病等多种保健功效，还具有水果菠萝的天然香气，解决了传统汤圆营养和功效单一的问题，且具有口感清爽不粘腻，风味特殊等特点，能满足市场上不同人群的需求。
本发明是通过以下技术方案实现的：
一种汤圆，包括面皮和馅料，所述面皮由如下重量份的原料制作而成：白花菜20-40份、糯米粉70-90份、澄粉30-50份、白糖粉5-10份、食用油3-5份。
所述的馅料由如下重量份的原料制作而成：白花菜30-50份、南瓜50-70份、菠萝10-25份、白糖3-6份、食用油5-10份。
所述的馅料可为各种蔬菜水果所制备的咸或者甜的馅料。
所述的食用油为猪油、花生油、玉米油、调和油和色拉油的其中一种或多种组合。
所述的馅料可为各种蔬菜水果所制备的咸或者甜的馅料。
所述的食用油为猪油、花生油、玉米油、调和油和色拉油的其中一种或多种组合。
以上所述的白花菜，别名：别名：羊角菜、五梅草，臭花菜、猪屎草、五梅草、白花仔草、屡析草，拉丁名：Cleome gynandra L.。属白花菜属，为一年生草本，是低海拔村边、道旁、荒地或田野间常见的杂草及药用植物，有杀头虱、家畜及植物寄生虫之效，临床应用广泛，能疗头痛，有抗痉挛作用，并为产科临床用药，广泛分布于中国大部地区，白花菜全草入药，味苦辛微毒，主治下气，煎水洗痔。捣烂敷风湿痹痛，擂酒饮止疟；制成混敷剂，能疗头痛，局部疼痛及预防化脓累积；因有抗痉挛作用，亦为产科临床用药，白花菜含有丰富的氨基酸及人体必须的钙、铁等元素，可炒肉、蛋炒或单炒，其味清香鲜美，具有清热解毒、活血止痛、祛风降湿、提神生津、开胃建脾、增进食欲、防病治病等多种保健功效，全株还能作药用，功能主治：清热解毒、风湿痹痛、跌打损伤、疟疾、痢疾、白带、痔疮等症状。
以上所述的南瓜，别名：倭瓜、番瓜、饭瓜、北瓜，笋瓜、金瓜、方瓜，番南瓜，拉丁文名：Cucurbita moschata (Duch. ex Lam.) Duch. ex Poiret .葫芦科、南瓜属的植物 ，南瓜为一年生蔓生草本，是人类栽培较古老的作物之一，可以鲜食、籽用、药用、观赏、加工等，南瓜含有淀粉、蛋白质、胡萝卜素、维生素B、维生素C和钙、磷、瓜氨素、精氨酸、天门冬素、葫芦巴碱、腺嘌呤、葡萄糖、甘露醇、戊聚糖、果胶等成分，南瓜含有丰富的胡萝卜素和维生素C，可以健脾，预防胃炎，防治夜盲症，护肝，使皮肤变得细嫩，并有中和致癌物质的作用，黄色果蔬还富含两种维生素A和D；维生素A能保护胃肠黏膜，防止胃炎、胃溃疡等疾患发生;维生素D有促进钙、磷两种矿物元素吸收的作用，进而收到壮骨强筋之功，对于儿童佝偻病、青少年近视、中老年骨质疏松症等常见病有一定预防之效，南瓜不仅有较高的食用价值，而且有着不可忽视的食疗作用，南瓜性温，味甘无毒，入脾、胃二经，能润肺益气，化痰排脓，驱虫解毒，治咳止喘，疗肺痈便秘，并有利尿、美容等作用，南瓜分泌的胆汁可以促进肠胃蠕动，帮助食物消化，同时其中的果胶可以让人免受粗糙食品的刺激，保护我们的胃胶道粘膜，另外南瓜可以使肝、肾功能得到恢复以及再生的能力，因为南瓜可以消除致癌物质亚硝酸的突变作用，南瓜性温，味甘无毒，入脾、胃二经，有补中益气、降血脂、降血糖、清热解毒、保护胃粘膜、帮助消化、润肺益气、化痰排脓，驱虫解毒、疗肺痈便秘、滋润毛囊壁和美容抗痘等功效，主治久病气虚、脾胃虚弱、化痰排脓、气短倦怠、便溏、糖尿病、蛔虫等病症。
以上所述的菠萝，拉丁名：Ananas comosus。菠萝广泛分布于南北回归线之间，是世界重要的水果之一，多年生单子叶常绿草本植物。矮生，高0.5～1m，无主根，具纤维质须根系；肉质茎为螺旋着生的叶片所包裹，叶剑形；花序顶生，着生许多小花；肉质复果由许多子房聚合在花轴上而成。菠萝果实品质优良，含有大量的果糖，葡萄糖，维生素B、C，钙、铁、磷、粗纤维、有机酸、蛋白质、有机酸、菠萝酶、柠檬酸、蛋白酶和多种维生素等物质，菠萝肉色金黄，香味浓郁，酸甜可口，清脆多汁。据研究表示，菠萝朊酶能分解蛋白质，溶解阻塞于组织中的纤维蛋白和血凝块，改善局部的血液循环，消除炎症和水肿，所含的糖、盐类和酶有利尿作用，适当食用对肾炎，高血压病患者有益；所含的蛋白质分解酵素可以分解蛋白质及助消化，有促进血液循环，降低血压，稀释血脂，预防脂肪沉积的功效。菠萝味甘、微酸、性平，入胃、肾经，经科学研究证明具有消炎、消肿，促进血循环，帮助消化和吸收，消除便秘，减肥降脂，降血压，止渴解烦，健脾解渴，祛湿和醒酒益气的功效，也可用于高血压眩晕、手足软弱无力的辅助治疗。
以上所述的糯米粉，是用糯米浸泡一夜，水磨打成浆水，用个布袋装着吊一个晚上，待水滴干了，把湿的糯米粉团掰碎晾干后就是成品的糯米粉，糯米，是糯稻脱壳的米，在中国南方称为糯米，而北方则多称为江米 ，是制造粘性小吃，如粽、八宝粥、汤圆和各式甜品的主要原料，糯米也是酿造醪糟（甜米酒）的主要原料。糯米含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸及淀粉等，营养丰富，为温补强壮食品，具有补中益气，健脾养胃，止虚汗之功效，对食欲不佳，腹胀腹泻有一定缓解作用，糯米是一种温和的滋补品，有补虚、补血、健脾暖胃、止汗等作用。适用于脾胃虚寒所致的反胃、食欲减少、泄泻和气虚引起的汗虚、气短无力、妊娠腹坠胀等症。现代科学研究表明：糯米含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B及淀粉等，为温补强壮品，糯米的主要功能是温补脾胃，所以对中气虚脾胃弱者有很好的补益作用。
以上所述的澄粉，别名：澄面、澄粉、汀粉、小麦淀粉，是一种无筋的面粉，成份为小麦，是用面粉加工洗去面筋，然后将洗过面筋的水粉再经过沉淀，滤干水分,再把沉淀的粉晒干后研细的粉料.其特征是:色洁白、面细滑，做出的面点半透明而脆、爽，蒸制品入口爽滑，炸制品脆，可用来制作各种点心如汤圆、虾饺、粉果、肠粉等，通过在汤圆面皮中添加适量的澄粉，能使汤圆具有外观光滑剔透、口感爽滑、入口清爽弹牙、多食不粘腻等特点。
本发明提供一种汤圆及其制备方法，其制备过程包括制备面皮、制备馅料和制备汤圆，具体制备过程如下：
（1）制备面皮
a.将白花菜用清水清洗干净，放入榨汁机进行榨汁，过滤残渣杂物，得到白花菜浆汁，备用；
b.将步骤a所得的白花菜浆汁与糯米粉、澄粉、白糖粉和食用油混合搅拌均匀，和好面团，得到汤圆面皮，备用；
（2）制备馅料
a.将白花菜用清水清洗干净，放入榨汁机进行榨汁，得到白花菜浆汁，备用；
b.将南瓜去皮去籽，切小块，蒸熟，趁热压成泥状，放凉，得到南瓜泥，备用；
c.将菠萝去皮，切小块，放入榨汁机进行榨汁，得到菠萝汁，备用；
d.将上述步骤所得的白花菜浆汁、南瓜泥、菠萝汁与白糖和食用油混合搅拌均匀，得到汤圆馅料，备用；
（3）制备汤圆
a.将步骤（1）所得的汤圆面皮分割成重量为10-15g的小块面团，揉搓压扁，得到圆片状面皮，备用；
b.将步骤（2）所得的汤圆馅料放入以上所得的圆片状面皮中，收口，搓圆，得到汤圆成品，放入-4℃以下的低温环境中保存。
本发明的汤圆的有益效果是：
通过在汤圆中加入澄粉、白花菜、南瓜和菠萝，是汤圆不仅具有清热解毒、祛风降湿、提神生津、开胃建脾、增进食欲、防病治病等多种保健功效，还具有水果菠萝的天然香气，解决了传统汤圆营养和功效单一的问题，且具有口感清爽不粘腻，风味特殊等特点。
具体实施方式
实施例1：
本发明的汤圆，由以下几种成份组成：汤圆面皮：白花菜20份、糯米粉70份、澄粉30份、白糖粉5份、食用油3份；汤圆馅料：白花菜30份、南瓜50份、菠萝10份、白糖3份、食用油5份；含以上组方的制备过程如下：
（1）制备面皮
a.将白花菜用清水清洗干净，放入榨汁机进行榨汁，过滤残渣杂物，得到白花菜浆汁，备用；
b.将步骤a所得的白花菜浆汁与糯米粉、澄粉、白糖粉和食用油混合搅拌均匀，和好面团，得到汤圆面皮，备用；
（2）制备馅料
a.将白花菜用清水清洗干净，放入榨汁机进行榨汁，得到白花菜浆汁，备用；
b.将南瓜去皮去籽，切小块，蒸熟，趁热压成泥状，放凉，得到南瓜泥，备用；
c.将菠萝去皮，切小块，放入榨汁机进行榨汁，得到菠萝汁，备用；
d.将上述步骤所得的白花菜浆汁、南瓜泥、菠萝汁与白糖和食用油混合搅拌均匀，得到汤圆馅料，备用；
（3）制备汤圆
a.将步骤（1）所得的汤圆面皮分割成重量为10-15g的小块面团，揉搓压扁，得到圆片状面皮，备用；
b.将步骤（2）所得的汤圆馅料放入以上所得的圆片状面皮中，收口，搓圆，得到汤圆成品，放入-4℃以下的低温环境中保存。
实施例2：
本发明的汤圆，由以下几种成份组成：汤圆面皮：白花菜30份、糯米粉80份、澄粉40份、白糖粉7份、食用油7份；汤圆馅料：白花菜40份、南瓜60份、菠萝18份、白糖4份、食用油6份；含以上组方的制备过程如下：
（1）制备面皮
a.将白花菜用清水清洗干净，放入榨汁机进行榨汁，过滤残渣杂物，得到白花菜浆汁，备用；
b.将步骤a所得的白花菜浆汁与糯米粉、澄粉、白糖粉和食用油混合搅拌均匀，和好面团，得到汤圆面皮，备用；
（2）制备馅料
a.将白花菜用清水清洗干净，放入榨汁机进行榨汁，得到白花菜浆汁，备用；
b.将南瓜去皮去籽，切小块，蒸熟，趁热压成泥状，放凉，得到南瓜泥，备用；
c.将菠萝去皮，切小块，放入榨汁机进行榨汁，得到菠萝汁，备用；
d.将上述步骤所得的白花菜浆汁、南瓜泥、菠萝汁与白糖和食用油混合搅拌均匀，得到汤圆馅料，备用；
（3）制备汤圆
a.将步骤（1）所得的汤圆面皮分割成重量为10-15g的小块面团，揉搓压扁，得到圆片状面皮，备用；
b.将步骤（2）所得的汤圆馅料放入以上所得的圆片状面皮中，收口，搓圆，得到汤圆成品，放入-4℃以下的低温环境中保存。
实施例3：
本发明的汤圆，由以下几种成份组成：汤圆面皮：白花菜40份、糯米粉90份、澄粉50份、白糖粉10份、食用油10份；汤圆馅料：白花菜50份、南瓜70份、菠萝25份、白糖6份、食用油10份；含以上组方的制备过程如下：
（1）制备面皮
a.将白花菜用清水清洗干净，放入榨汁机进行榨汁，过滤残渣杂物，得到白花菜浆汁，备用；
b.将步骤a所得的白花菜浆汁与糯米粉、澄粉、白糖粉和食用油混合搅拌均匀，和好面团，得到汤圆面皮，备用；
（2）制备馅料
a.将白花菜用清水清洗干净，放入榨汁机进行榨汁，得到白花菜浆汁，备用；
b.将南瓜去皮去籽，切小块，蒸熟，趁热压成泥状，放凉，得到南瓜泥，备用；
c.将菠萝去皮，切小块，放入榨汁机进行榨汁，得到菠萝汁，备用；
d.将上述步骤所得的白花菜浆汁、南瓜泥、菠萝汁与白糖和食用油混合搅拌均匀，得到汤圆馅料，备用；
（3）制备汤圆
a.将步骤（1）所得的汤圆面皮分割成重量为10-15g的小块面团，揉搓压扁，得到圆片状面皮，备用；
b.将步骤（2）所得的汤圆馅料放入以上所得的圆片状面皮中，收口，搓圆，得到汤圆成品，放入-4℃以下的低温环境中保存。
Claims (5)
1.一种汤圆，包括面皮和馅料，其特征在于：所述面皮由如下重量份的原料制作而成：白花菜20-40份、糯米粉70-90份、澄粉30-50份、白糖粉5-10份、食用油3-5份。
2.根据权利要求1所述的一种汤圆，其特征在于：所述的馅料由如下重量份的原料制作而成：白花菜30-50份、南瓜50-70份、菠萝10-25份、白糖3-6份、食用油5-10份。
3.根据权利要求1、2所述的一种汤圆及其制备方法，其特征在于：包括制备面皮、制备馅料和制备汤圆，具体制备过程如下：
（1）制备面皮
a.将白花菜用清水清洗干净，放入榨汁机进行榨汁，过滤残渣杂物，得到白花菜浆汁，备用；
b.将步骤a所得的白花菜浆汁与糯米粉、澄粉、白糖粉和食用油混合搅拌均匀，和好面团，得到汤圆面皮，备用；
（2）制备馅料
a.将白花菜用清水清洗干净，放入榨汁机进行榨汁，得到白花菜浆汁，备用；
b.将南瓜去皮去籽，切小块，蒸熟，趁热压成泥状，放凉，得到南瓜泥，备用；
c.将菠萝去皮，切小块，放入榨汁机进行榨汁，得到菠萝汁，备用；
d.将上述步骤所得的白花菜浆汁、南瓜泥、菠萝汁与白糖和食用油混合搅拌均匀，得到汤圆馅料，备用；
（3）制备汤圆
a.将步骤（1）所得的汤圆面皮分割成重量为10-15g的小块面团，揉搓压扁，得到圆片状面皮，备用；
b.将步骤（2）所得的汤圆馅料放入以上所得的圆片状面皮中，收口，搓圆，得到汤圆成品，放入-4℃以下的低温环境中保存。
4.根据权利要求1、2、3所述的一种汤圆及其制备方法，其特征在于：所述的馅料可为各种蔬菜水果所制备的咸或者甜的馅料。
5.根据权利要求1、2、3所述的一种汤圆及其制备方法，其特征在于：所述的食用油为猪油、花生油、玉米油、调和油和色拉油的其中一种或多种组合。
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