CN103535789A - 一种营养花生糊及其制备方法 - Google Patents
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
Abstract
一种营养花生糊及其制备方法,其特征在于由下列重量份的原料制成:花生120-140、白糖2-3、猪油3-4、酵母0.1-0.2、米酒15-20、β-胡萝卜素0.8-1、糯米20-25、蚕豆25-28、芦苇3-4、水冬瓜花2-3、甘薯叶1-2、栀子3-4、蒲公英5-6、接骨木花2-4、太子参3-4、白术2-3、青蒿4-5、鸡内金1-2、黄锁梅2-3。本发明制备工艺简单,可为人们提高均衡的膳食营养,其含有丰富的脂肪、蛋白质、维生素和矿物质,可为人体补充必需氨基酸,此外,本发明还具有清透虚热、补虚益气、健脾强肾、益肺生津、补肾明目、延缓衰老、护肝利胆的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种花生糊,尤其涉及一种营养花生糊及其制备方法。
背景技术
花生糊是以花生为原料调制而成,是一种常见的食品,广受人们欢迎。目前,市场上销售的花生糊口味单一,且不具功能性保健作用,已不能满足消费者的需求。
发明内容
本发明的目的是提供一种营养花生糊及其制备方法,本发明具香郁可口,营养健康的特点。
本发明所采用的技术方案是:
一种营养花生糊,其特征在于由以下重量份的原料制成:
花生120-140、白糖2-3、猪油3-4、酵母0.1-0.2、米酒15-20、β-胡萝卜素0.8-1、糯米20-25、蚕豆25-28、芦苇3-4、水冬瓜花2-3、甘薯叶1-2、栀子3-4、蒲公英5-6、接骨木花2-4、太子参3-4、白术2-3、青蒿4-5、鸡内金1-2、黄锁梅2-3。
所述的营养花生糊的制备方法,其特征在于包括以下步骤:
(1)将芦苇、水冬瓜花、甘薯叶、栀子、蒲公英、接骨木花晒干后粉碎,与糯米、蚕豆混合置于清水中浸泡7-8小时,捞出糯米和蚕豆;
(2)将浸泡后的糯米和蚕豆放入蒸笼中蒸熟,加3-4倍的水打浆,大火煮沸,待温度降至28-30℃时加入酵母,保温发酵3-4小时后与米酒混合;
(3)将太子参、白术、青蒿、鸡内金、黄锁梅加4-5倍的水煎煮40-50分钟,过滤除渣得提取液;
(4)将花生置于锅中,小火翻炒,同时喷洒提取液,炒至干燥时出料,加步骤(2)所得物料研磨匀质,小火加热,熬至粘稠,再经冷冻干燥后研成粉末;
(5)在锅中倒入猪油,预热后加入步骤(4)所得物料,小火炒香后加入剩余物料,继续翻炒15-20分钟,即得。
本发明的有益效果为:
本发明制备工艺简单,可为人们提高均衡的膳食营养,其含有丰富的脂肪、蛋白质、维生素和矿物质,可为人体补充必需氨基酸,此外,本发明还具有清透虚热、补虚益气、健脾强肾、益肺生津、补肾明目、延缓衰老、护肝利胆的功效。
具体实施方式
一种营养花生糊,其特征在于由以下重量份(公斤)的原料制成:
花生140、白糖3、猪油4、酵母0.2、米酒20、β-胡萝卜素1、糯米25、蚕豆28、芦苇3、水冬瓜花3、甘薯叶2、栀子3、蒲公英6、接骨木花4、太子参4、白术3、青蒿5、鸡内金2、黄锁梅3。
所述的营养花生糊的制备方法,包括以下步骤:
(1)将芦苇、水冬瓜花、甘薯叶、栀子、蒲公英、接骨木花晒干后粉碎,与糯米、蚕豆混合置于清水中浸泡7-8小时,捞出糯米和蚕豆;
(2)将浸泡后的糯米和蚕豆放入蒸笼中蒸熟,加3-4倍的水打浆,大火煮沸,待温度降至28-30℃时加入酵母,保温发酵3-4小时后与米酒混合;
(3)将太子参、白术、青蒿、鸡内金、黄锁梅加4-5倍的水煎煮40-50分钟,过滤除渣得提取液;
(4)将花生置于锅中,小火翻炒,同时喷洒提取液,炒至干燥时出料,加步骤(2)所得物料研磨匀质,小火加热,熬至粘稠,再经冷冻干燥后研成粉末;
(5)在锅中倒入猪油,预热后加入步骤(4)所得物料,小火炒香后加入剩余物料,继续翻炒15-20分钟,即得。
Claims (2)
1.一种营养花生糊,其特征在于由以下重量份的原料制成:
花生120-140、白糖2-3、猪油3-4、酵母0.1-0.2、米酒15-20、β-胡萝卜素0.8-1、糯米20-25、蚕豆25-28、芦苇3-4、水冬瓜花2-3、甘薯叶1-2、栀子3-4、蒲公英5-6、接骨木花2-4、太子参3-4、白术2-3、青蒿4-5、鸡内金1-2、黄锁梅2-3。
2.根据权利要求1所述的营养花生糊的制备方法,其特征在于包括以下步骤:
(1)将芦苇、水冬瓜花、甘薯叶、栀子、蒲公英、接骨木花晒干后粉碎,与糯米、蚕豆混合置于清水中浸泡7-8小时,捞出糯米和蚕豆;
(2)将浸泡后的糯米和蚕豆放入蒸笼中蒸熟,加3-4倍的水打浆,大火煮沸,待温度降至28-30℃时加入酵母,保温发酵3-4小时后与米酒混合;
(3)将太子参、白术、青蒿、鸡内金、黄锁梅加4-5倍的水煎煮40-50分钟,过滤除渣得提取液;
(4)将花生置于锅中,小火翻炒,同时喷洒提取液,炒至干燥时出料,加步骤(2)所得物料研磨匀质,小火加热,熬至粘稠,再经冷冻干燥后研成粉末;
(5)在锅中倒入猪油,预热后加入步骤(4)所得物料,小火炒香后加入剩余物料,继续翻炒15-20分钟,即得。
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Cited By (1)
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CN110839893A (zh) * | 2019-10-18 | 2020-02-28 | 贵州国圣堂生物科技有限公司 | 一种青蒿糊化物及其制备方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5186146A (zh) * | 1975-01-20 | 1976-07-28 | Iwatani & Co | |
CN1103263A (zh) * | 1993-11-27 | 1995-06-07 | 张孟科 | 五粮糊 |
JP2004033102A (ja) * | 2002-07-03 | 2004-02-05 | Yukio Izumi | 胡麻を主原料とする健康食品及びその製法 |
CN1895081A (zh) * | 2005-07-14 | 2007-01-17 | 郑文惠 | 速溶玉米花生糊 |
CN101940300A (zh) * | 2010-08-08 | 2011-01-12 | 程振雷 | 食疗营养健康的新型粉状糊类产品 |
CN102132912A (zh) * | 2011-04-07 | 2011-07-27 | 山东省农业科学院农产品研究所 | 一种速溶花生糊及其制备方法 |
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Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5186146A (zh) * | 1975-01-20 | 1976-07-28 | Iwatani & Co | |
CN1103263A (zh) * | 1993-11-27 | 1995-06-07 | 张孟科 | 五粮糊 |
JP2004033102A (ja) * | 2002-07-03 | 2004-02-05 | Yukio Izumi | 胡麻を主原料とする健康食品及びその製法 |
CN1895081A (zh) * | 2005-07-14 | 2007-01-17 | 郑文惠 | 速溶玉米花生糊 |
CN101940300A (zh) * | 2010-08-08 | 2011-01-12 | 程振雷 | 食疗营养健康的新型粉状糊类产品 |
CN102132912A (zh) * | 2011-04-07 | 2011-07-27 | 山东省农业科学院农产品研究所 | 一种速溶花生糊及其制备方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN110839893A (zh) * | 2019-10-18 | 2020-02-28 | 贵州国圣堂生物科技有限公司 | 一种青蒿糊化物及其制备方法 |
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