阅读说明：本技术 一种柠檬山药布丁及其制备方法 (Lemon and Chinese yam pudding and preparation method thereof ) 是由 胡婷 徐婷 戴雅 汪宇欣 吴鹏 占剑峰 王蔚新 王益民 沈峻峰 于 2020-05-26 设计创作，主要内容包括：本发明主要涉及一种柠檬山药布丁及其制备方法。原材料包括佛手山药浆20-40份,鸡蛋15-30份,蜂蜜7.5-15份,柠檬汁5-12份,吉利丁片1.25-2.5份,全脂奶粉5份,纯净水36份。本发明的制作步骤为：将佛手山药经细磨、过滤制成山药浆,按配比将蜂蜜、鸡蛋混合,再将奶粉冲调成牛奶,和吉利丁片混合,一起放入布丁模具中,将柠檬榨成柠檬汁加入到布丁模具,放入烤箱烘烤制备成一种柠檬山药布丁。本产品主要针对孕妇,营养丰富,无多余添加剂,不仅能帮助孕妇提高食欲,而且能很好地帮助孕妇在妊娠期间补充钙、锌、维生素C等营养物质。(The invention mainly relates to lemon and Chinese yam pudding and a preparation method thereof. The raw materials comprise 20-40 parts of bergamot yam pulp, 15-30 parts of eggs, 7.5-15 parts of honey, 5-12 parts of lemon juice, 1.25-2.5 parts of gilding tablets, 5 parts of whole milk powder and 36 parts of purified water. The manufacturing steps of the invention are as follows: grinding fructus Citri Sarcodactylis and rhizoma Dioscoreae, filtering to obtain rhizoma Dioscoreae pulp, mixing Mel and ovum gallus Domesticus, concocting milk powder to obtain milk, mixing with JILIDING tablet, putting into pudding mold, squeezing fructus Citri Limoniae to obtain fructus Citri Limoniae juice, adding into pudding mold, and baking in oven to obtain fructus Citri Limoniae and rhizoma Dioscoreae pudding. The product is mainly aimed at pregnant women, is rich in nutrition, has no redundant additives, can not only help the pregnant women to improve appetite, but also can well help the pregnant women to supplement nutrient substances such as calcium, zinc, vitamin C and the like during pregnancy.)

1. The lemon and Chinese yam pudding is characterized by comprising the following components in parts by weight: 20-40 parts of fresh Chinese yam pulp, 15-30 parts of eggs, 7.5-15 parts of honey, 5-12 parts of lemon juice, 1.25-2.5 parts of gilding tablets, 5 parts of whole milk powder and 36 parts of purified water.

2. The lemon yam pudding of claim 1 wherein the yam is finger citron yam.

3. The lemon yam pudding of claim 1, wherein the mass ratio of eggs to honey is (15-30): (7.5-15).

4. The lemon yam pudding of claim 1 wherein the lemon juice is extracted from fresh lemon.

5. The lemon yam pudding of claim 2 wherein the yam is wu chu bergamot yam.

6. The preparation method of the lemon and Chinese yam pudding is characterized by comprising the following specific steps:

(1) selecting intact rhizoma Dioscoreae without insect pest, cleaning, adding water, decocting in a pot for 10min to soften, taking out, draining, peeling, and pulping in a juicer;

(2) cutting the gilding pieces into small pieces, soaking the small pieces in cold water for softening, taking out the softened gilding pieces, slightly twisting the pieces for several times, removing redundant water, and putting the anhydrous gilding pieces into a bowl to be separated from water and be dissolved into liquid;

(3) mixing whole milk powder with purified water to obtain milk;

(4) scattering and stirring eggs, pouring honey, and uniformly mixing;

(5) uniformly mixing the liquid gilidine sheets obtained in the step (2) with the milk obtained in the step (3);

(6) uniformly mixing the honey egg liquid obtained in the step (4) with the milk added with the gilding slices obtained in the step (5);

(7) coating a thin layer of butter in a pudding mould, pouring the mixture obtained in the step (6) into the mould, weighing Chinese yam pulp, pouring the Chinese yam pulp into the mould, fully stirring and uniformly mixing;

(8) finally, adding fresh lemon juice into the pudding mould, and uniformly stirring;

(9) and (4) putting the pudding mould into an oven which is preheated in advance, baking for a period of time, and taking out.

7. The method for preparing the lemon-yam pudding according to claim 6, wherein the yam in step (1) is finger citron yam.

8. The method of claim 6, wherein the lemon juice of step (8) is prepared by squeezing fresh lemon.

9. The preparation method of the lemon yam pudding according to claim 6, wherein the baking in the step (9) is carried out at 160 ℃ for 20 min.

Technical Field

The invention mainly relates to the technical field of pudding preparation, and particularly relates to lemon and Chinese yam pudding and a preparation method thereof.

Background

With the improvement of living standard, people have higher and higher requirements on diversity and nutrition of foods, and no longer meet the requirements of the existing desserts such as cakes, biscuits and the like, and new desserts varieties are continuously developed. The pudding in the market at present is single in variety, is mostly a jelly product, is mainly eaten by the old and children, is low in nutritive value and single in taste, and can feel tired after being eaten for a long time, and appetite is influenced. Meanwhile, the taste is novel, the environment is protected, and the food demand for specific people is increasing day by day. Especially, pregnant women have babies, so the requirements for eating the additive are extremely strict, and even the pregnant women cannot eat the food added with the additive. In order to ensure the nutrition of the baby, the food of the pregnant woman needs to have very high nutritional value and satiety so as to prevent the pregnant woman from being too fat and the baby from growing too fast and being difficult to produce. In addition, due to hormonal variations, the taste of most pregnant women is very different from that of normal times. However, for a long time, the puddings on the market have a single variety and a single taste, and most of them contain various additives.

Fingered citron and Chinese yam: the Chinese yam has the functions of tonifying middle-jiao and Qi, contains a large amount of starch, vitamins, protein and amino acid, and does not lack nutrient elements although the Chinese yam can cause satiety of a human body. Meanwhile, the Chinese yam can help the digestion and absorption of the stomach and the intestine, promote the intestinal peristalsis and prevent and relieve constipation when being eaten.

Lemon: pregnant women are easy to vomit during pregnancy, and the sour taste of the lemon can play a good role in stopping vomiting. According to the traditional Chinese medicine, the lemon has the effects of tonifying spleen and helping digestion, and can prevent miscarriage and promote pregnancy, so that pregnant women can effectively prevent vomiting during drinking a proper amount of fresh lemon juice. Because the fresh lemon is rich in vitamin C, the lemon is also a good beauty product for pregnant mothers, and the proper amount of the lemon can prevent and eliminate skin pigmentation and has the whitening effect. Moreover, the lemon is rich in citric acid, so that the shelf life of the food can be properly prolonged.

Honey: has effects of promoting digestion and absorption, stimulating appetite, tranquilizing mind, improving sleep, improving body resistance, promoting growth and development of infants, and treating edema of pregnant women.

The bergamot yam, the honey and the lemon are added into the pudding to prepare the lemon yam pudding with unique sour and sweet taste, and different from other puddings in the market, the lemon yam pudding is suitable for the old and children and pregnant women, and is unique and delicious in taste and high in nutritional value.

Disclosure of Invention

According to the invention, the special Dabieshan food materials Chinese yam, honey and lemon are added into the pudding, so that the pudding is sour and sweet in taste and rich in nutrition, can help pregnant women to improve appetite, and can help pregnant women to supplement nutrient substances such as calcium, zinc, vitamin C and the like.

In order to achieve the purpose, the technical scheme of the invention is as follows:

in a first aspect, the invention provides lemon and yam pudding which comprises the following components in parts by weight: 20-40 parts of fresh Chinese yam pulp, 15-30 parts of eggs, 7.5-15 parts of honey, 5-12 parts of lemon juice, 1.25-2.5 parts of gilding tablets, 5 parts of whole milk powder and 36 parts of purified water.

Preferably, the lemon yam pudding is prepared from Chinese yam, fingered citron and Chinese yam.

Preferably, the lemon yam pudding is a Wu acupoint bergamot yam.

Preferably, the mass ratio of the eggs to the honey of the lemon and Chinese yam pudding is (15-30): (7.5-15).

Preferably, the lemon juice is prepared by squeezing fresh lemon.

Preferably, the lemon and Chinese yam pudding is prepared from the following raw materials in parts by weight: 30 parts of bergamot and Chinese yam pulp, 30 parts of eggs, 15 parts of honey, 5 parts of whole milk powder, 36 parts of purified water, 2.5 parts of Jilibing tablets and 8 parts of lemon juice.

In a second aspect, the invention provides a preparation method of the lemon and Chinese yam pudding, which comprises the following steps:

(1) selecting intact fingered citron Chinese yams without insect damage, cleaning, adding water, boiling in a pot for 10min to soften, taking out, draining water, peeling, putting into a juice extractor for pulping, boiling the fingered citron Chinese yams with hot water to soften, pulping again, making the pulp of the Chinese yams more delicate and viscous, preventing the Chinese yam pulp from turning black, and keeping the milky color;

(2) cutting the geridine sheets into small pieces, soaking in cold water for 5min, slowly softening the geridine sheets, taking out the soaked geridine sheets, slightly twisting for several times, removing excessive water, placing the anhydrous geridine sheets in a bowl, and hydrating to obtain liquid state for later use;

(3) mixing whole milk powder and purified water at a certain proportion to obtain milk;

(4) putting eggs into a container, beating the eggs by using an egg beater until the egg beater is taken up and the silk is not hung, then filtering the egg liquid by using a dense sieve until the egg liquid has no foam, pouring honey into the egg liquid, and uniformly mixing to form honey egg liquid for later use;

(5) uniformly mixing the liquid gilidine sheets obtained in the step (2) with the milk obtained in the step (3);

(6) uniformly mixing the honey egg liquid obtained in the step (4) with the milk added with the gilding slices obtained in the step (5);

(7) coating a thin layer of butter in a pudding mould, pouring the mixture obtained in the step (6) into the mould, weighing fingered citron and Chinese yam pulp, pouring into the mould, fully stirring and uniformly mixing;

(8) finally, lemon juice is added into a pudding mould, and for a comparison analysis test, the best mouthfeel of the lemon and Chinese yam pudding is found, the lemon juice is required to be added into each mould in sequence for mixing, and is acidic, if the lemon juice is added into the mould at first and then other materials are poured, precipitation reaction is carried out between the lemon juice and protein, so that the solid and liquid of the final finished product are not uniform, the mouthfeel is not fine, and the lemon juice is required to be added at last and then stirred continuously, so that the mouthfeel is more fine;

(9) and (3) putting the pudding mould into a preheated oven, baking at 160 ℃ for about 20min, taking out, vacuumizing the packaged pudding mould, sealing a roll-type glass bottle, cooling, exhausting, and finally packaging and printing characters.

The lemon and Chinese yam pudding disclosed by the invention has the main functions as follows:

the fingered citron and the Chinese yam in the pudding have the functions of tonifying middle-jiao and Qi, and not only help pregnant women supplement a large amount of nutrient elements, but also help gastrointestinal peristalsis, digestion and absorption; the sour taste of the lemon can play a role in stopping vomiting, contains rich vitamin C, plays a role in whitening and beautifying, provides acidic mouthfeel and improves the appetite of pregnant women. The honey has effects of improving body resistance and tranquilizing and improving sleep, and can be used for treating pregnant woman edema. In the final processing process of the pudding, the finished product is prepared by baking at high temperature in an oven, so that the sterilization process is realized, the processing technology of high-temperature sterilization is simplified, and the sweet and sour taste of the pudding can be maintained. Six additives, namely a thickening agent, a sweetening agent, a preservative, an acidity regulator, a coloring agent and an emulsifying agent, are added to a plurality of puddings on the market, the additives are only used for enabling the puddings to be sweet and greasy in taste and bright in appearance color, the thickening agent is used for keeping the Q elastic form of the puddings, the preservative is used for prolonging the shelf life of the puddings, and the puddings are invented for pregnant women, so that excessive additives cannot be added. The product has fingered citron, Chinese yam, honey and lemon, the raw materials have natural and unique mouthfeel, and in order to keep the principle of nutrition, safety and health, the product is not added with additives for improving mouthfeel and appearance, such as a sweetening agent, an acidity regulator, a coloring agent and an emulsifying agent. In order to realize the anticorrosion effect of the product, the product adopts a vacuum packaging mode of a multi-angle adjusting type vacuum packaging machine to complete the processes of vacuumizing, sealing, printing, cooling and exhausting. The packaged product can prevent oxidation, mildew, worm damage and dampness, and can preserve and keep fresh to prolong the storage life of the product. The product can be eaten instantly, can also be put into a refrigerator for refrigeration or freezing, has diversified flavors and tastes, and meets the requirements of vast consumers.

The invention has the following advantages and effects:

the sour and sweet Chinese yam pudding simplifies the process flow during preparation, is produced more simply, conveniently and rapidly, only adds one food additive, has the usage amount within the national standard and the content at the minimum, belongs to safe and green food, is rich in various nutritional ingredients, has novel mouthfeel, is very suitable for pregnant women to eat, and has the advantages of high nutritional value, unique mouthfeel, uniformity, stability and the like.

Detailed Description

The present invention will be described in further detail with reference to specific examples.