CN103504389B - 一种荷叶松针保健瓜子粉的制作方法 - Google Patents
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Abstract
本发明公开了一种荷叶松针保健瓜子粉的制作方法，由下列重量份的原料制成：瓜子仁100-150、蓝靛果40-50、红豆20-30、荷叶粉5-10、松针3-8、车前草2-3、豇豆叶1-2、紫玉簪1-2、栗叶1-2、白蔹1-2、山豆根2-3、橘皮2-3、蒲公英2-3、莲须1-2、调味液适量。本发明瓜子粉配方含有荷叶、松叶等成分，丰富营养兼具活血降血脂、抗炎解热的功效，同时配方增加莲须有益肾固髓的功效，蒲公英、车前草均有清热利尿的功效，适合各种人群食用。
Description
技术领域
本发明涉及一种荷叶松针保健瓜子粉的制作方法，属于食品加工技术领域。
背景技术
瓜子营养丰富，香气诱人，含丰富的不饱和脂肪酸、优质蛋白、钾、磷、钙、镁、硒元素及维生素E、维生素B1等营养元素，在人们生活中是不可缺少的零食。但是随着生活水平的提高，人们对食品的营养保健价值及品种口味也随之提高，目前大多都是对瓜子简单的进行炒制入味加工，人们食用仍须磕破外壳，对于儿童及老人等牙齿不佳人群食用更加不便，而通过加工成瓜子粉既能方便食用，又可作为添加料调味增香等多种食用方式，丰富瓜子的食用品种及口味。
发明内容
本发明的目的在于提供一种荷叶松针保健瓜子粉的制作方法。
本发明采用的技术方案如下：
一种荷叶松针保健瓜子粉的制作方法，包括以下步骤：
（1）、称取下列重量份的原料：瓜子仁100-150、蓝靛果40-50、红豆20-30、荷叶粉5-10、松针3-8、车前草2-3、豇豆叶1-2、紫玉簪1-2、栗叶1-2、白蔹1-2、山豆根2-3、橘皮2-3、蒲公英2-3、莲须1-2、调味液适量；
（2）、将车前草、豇豆叶、栗叶、白蔹、山豆根等中药原料加水煎煮，过滤去渣，滤液超滤，得精制液；红豆加水在20-30℃浸泡5-6小时，捞出冲洗沥干，与除杂洗净得蓝靛果、精制液一起打浆，在28-40℃加入0.3-0.4%的果浆酶酶解1.5-2.5小时，过滤去渣得酶解液；
（3）、将松针洗净入笼大火蒸制10-13分钟，放入浓度为2-4%的食盐水浸泡30-60分钟，捞出沥干晒干，超微粉碎与荷叶粉合并文火炒制出香，得荷叶松针粉；
（4）、将瓜子仁除杂，加入酶解液，加热至75-90℃，加入瓜子仁重量的5-10%的调味液焖煮30-50分钟，加入荷叶松针粉搅拌均匀，研磨成浆，冷冻干燥研磨成粉即得成品；
所述的调味液的制备方法，包括以下步骤：
（1）、称取下列重量份的原量：白酒10-20、食盐3-8、白糖5-10、花椒粉1-2、槟榔1-2、干山楂3-4、排香草1-2、良姜3-6、毛桃1-2、虾油3-5、水适量；
（2）、将花椒粉、槟榔、干山楂、排香草、良姜、毛桃合并，加10-15倍水煎煮，过滤去渣，滤液与食盐、白糖、虾油混匀，文火搅拌熬制20-40分钟，冷却10-20℃，与白酒混匀，密封静置5-10小时即得调味液。
本发明的有益效果为：
本发明瓜子粉配方含有荷叶、松叶等成分，丰富营养兼具活血降血脂、抗炎解热的功效，同时配方增加莲须有益肾固髓的功效，蒲公英、车前草均有清热利尿的功效，适合各种人群食用。
具体实施方式
一种荷叶松针保健瓜子粉的制作方法，包括以下步骤：
（1）、称取下列重量（kg）的原料：瓜子仁150、蓝靛果40、红豆20、荷叶粉8、松针3、车前草2、豇豆叶1、紫玉簪1、栗叶1、白蔹2、山豆根2、橘皮2、蒲公英2、莲须1、调味液适量；
（2）、将车前草、豇豆叶、栗叶、白蔹、山豆根等中药原料加水煎煮，过滤去渣，滤液超滤，得精制液；红豆加水在25℃浸泡6小时，捞出冲洗沥干，与除杂洗净得蓝靛果、精制液一起打浆，在34℃加入0.4%的果浆酶酶解2.5小时，过滤去渣得酶解液；
（3）、将松针洗净入笼大火蒸制12分钟，放入浓度为3%的食盐水浸泡45分钟，捞出沥干晒干，超微粉碎与荷叶粉合并文火炒制出香，得荷叶松针粉；
（4）、将瓜子仁除杂，加入酶解液，加热至90℃，加入瓜子仁重量的10%的调味液焖煮48分钟，加入荷叶松针粉搅拌均匀，研磨成浆，冷冻干燥研磨成粉即得成品；
所述的调味液的制备方法，包括以下步骤：
（1）、称取下列重量（kg）的原量：白酒10、食盐6、白糖8、花椒粉1、槟榔1、干山楂3、排香草1、良姜5、毛桃1、虾油3、水适量；
（2）、将花椒粉、槟榔、干山楂、排香草、良姜、毛桃合并，加13倍水煎煮，过滤去渣，滤液与食盐、白糖、虾油混匀，文火搅拌熬制40分钟，冷却10℃，与白酒混匀，密封静置7小时即得调味液。
Claims (1)
1.一种荷叶松针保健瓜子粉的制作方法，其特征在于包括以下步骤：
（1）、称取下列重量份的原料：瓜子仁100-150、蓝靛果40-50、红豆20-30、荷叶粉5-10、松针3-8、车前草2-3、豇豆叶1-2、紫玉簪1-2、栗叶1-2、白蔹1-2、山豆根2-3、橘皮2-3、蒲公英2-3、莲须1-2、调味液适量；
（2）、将车前草、豇豆叶、栗叶、白蔹、山豆根、紫玉簪、橘皮、蒲公英、莲须中药原料加水煎煮，过滤去渣，滤液超滤，得精制液；红豆加水在20-30℃浸泡5-6小时，捞出冲洗沥干，与除杂洗净得蓝靛果、精制液一起打浆，在28-40℃加入0.3-0.4%的果浆酶酶解1.5-2.5小时，过滤去渣得酶解液；
（3）、将松针洗净入笼大火蒸制10-13分钟，放入浓度为2-4%的食盐水浸泡30-60分钟，捞出沥干晒干，超微粉碎与荷叶粉合并文火炒制出香，得荷叶松针粉；
（4）、将瓜子仁除杂，加入酶解液，加热至75-90℃，加入瓜子仁重量的5-10%的调味液焖煮30-50分钟，加入荷叶松针粉搅拌均匀，研磨成浆，冷冻干燥研磨成粉即得成品；
所述的调味液的制备方法，包括以下步骤：
（1）、称取下列重量份的原量：白酒10-20、食盐3-8、白糖5-10、花椒粉1-2、槟榔1-2、干山楂3-4、排香草1-2、良姜3-6、毛桃1-2、虾油3-5、水适量；
（2）、将花椒粉、槟榔、干山楂、排香草、良姜、毛桃合并，加10-15倍水煎煮，过滤去渣，滤液与食盐、白糖、虾油混匀，文火搅拌熬制20-40分钟，冷却10-20℃，与白酒混匀，密封静置5-10小时即得调味液。
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|---|---|---|---|---|
| CN1301505A (zh) * | 1999-12-24 | 2001-07-04 | 王隆周 | 葵花子粉茶及其生产工艺 |
| CN1432302A (zh) * | 2002-01-16 | 2003-07-30 | 赵昌寿 | 系列瓜子炒货配方及生产工艺 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1301505A (zh) * | 1999-12-24 | 2001-07-04 | 王隆周 | 葵花子粉茶及其生产工艺 |
| CN1432302A (zh) * | 2002-01-16 | 2003-07-30 | 赵昌寿 | 系列瓜子炒货配方及生产工艺 |
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