CN103535793A - 一种蚕蛹芝麻糊及其制备方法 - Google Patents
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
一种蚕蛹芝麻糊及其制备方法,其特征在于由下列重量份的原料制成:黑芝麻110-120、蚕蛹30-40、乳铁蛋白0.8-1、大蒜1-2、姜末0.3-0.7、葱段1-1.2、鸡蛋10-12、豆腐3-4、绿豆20-25、核桃仁15-20、山药18-22、酸枣仁2-3、高丽参2-3、灵芝1-2、桂圆肉2.5-4、陈皮3-4、桑螵蛸3-4、藤茶2-3、杜仲1-2、番石榴叶4-5、黑升麻5-6、植物油9-10。本发明添加的蚕蛹含有丰富的蛋白质、脂肪油,具有药理学活性物质,可有效提高人体内白细胞水平,从而提高免疫力、延缓衰老,此外,本发明具有清热解毒、燥湿健脾、清热解毒的功效,长期食用可达到强身健体的功效,是一种理想的保健食品。
Description
技术领域
本发明属于食品加工技术领域,涉及一种芝麻糊,尤其涉及一种蚕蛹芝麻糊及其制备方法。
背景技术
芝麻糊是以芝麻为原料调制而成,是一种常见的食品,广受人们欢迎。目前,市场上销售的芝麻糊口味单一,且不具功能性保健作用。
发明内容
本发明的目的是提供一种蚕蛹芝麻糊及其制备方法,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:
一种蚕蛹芝麻糊,其特征在于由以下重量份的原料制成:
黑芝麻110-120、蚕蛹30-40、乳铁蛋白0.8-1、大蒜1-2、姜末0.3-0.7、葱段1-1.2、鸡蛋10-12、豆腐3-4、绿豆20-25、核桃仁15-20、山药18-22、酸枣仁2-3、高丽参2-3、灵芝1-2、桂圆肉2.5-4、陈皮3-4、桑螵蛸3-4、藤茶2-3、杜仲1-2、番石榴叶4-5、黑升麻5-6、植物油9-10。
所述的蚕蛹芝麻糊的制备方法,其特征在于包括以下步骤:
(1)将豆腐碾碎,沥去水份,得到豆腐渣;
(2)将植物油倒入锅中,预热后倒入大蒜、姜末、葱段,小火加热,待爆出香味后,加入豆腐渣炸至金黄色时起锅,过滤除渣得调味油;
(3)酸枣仁、高丽参、灵芝、桂圆肉、陈皮、桑螵蛸、藤茶、杜仲、番石榴叶、黑升麻加水煎煮2-3小时,过滤除渣后经喷雾干燥,得到中药粉末;
(4)将鸡蛋煮熟,取出蛋黄,碾成粉末,得到蛋黄粉;将绿豆、核桃仁送入蒸笼蒸熟,取出晒干后碾成粉末,与芝麻、蛋黄粉、中药粉末混合,小火翻炒10-15分钟后,加入调味油,在60-65℃下闷润吸收;
(5)将蚕蛹炒熟后粉碎,得到蚕蛹粉;将山药切块,加6-8的水打浆,过滤除渣所得滤液与蚕蛹粉混合加入到步骤(4)所得物料中,调成糊,经冷冻干燥后磨粉,即得。
本发明的有益效果为:
本发明添加的蚕蛹含有丰富的蛋白质、脂肪油,具有药理学活性物质,可有效提高人体内白细胞水平,从而提高免疫力、延缓衰老,此外,本发明具有清热解毒、燥湿健脾、清热解毒的功效,长期食用可达到强身健体的功效,是一种理想的保健食品。
具体实施方式
一种蚕蛹芝麻糊,其特征在于由以下重量份(公斤)的原料制成:
黑芝麻120、蚕蛹40、乳铁蛋白1、大蒜2、姜末0.7、葱段1.2、鸡蛋12、豆腐4、绿豆25、核桃仁20、山药22、酸枣仁3、高丽参2、灵芝2、桂圆肉2.、陈皮4、桑螵蛸3、藤茶3、杜仲2、番石榴叶5、黑升麻6、植物油10。
所述的蚕蛹芝麻糊的制备方法,包括以下步骤:
(1)将豆腐碾碎,沥去水份,得到豆腐渣;
(2)将植物油倒入锅中,预热后倒入大蒜、姜末、葱段,小火加热,待爆出香味后,加入豆腐渣炸至金黄色时起锅,过滤除渣得调味油;
(3)酸枣仁、高丽参、灵芝、桂圆肉、陈皮、桑螵蛸、藤茶、杜仲、番石榴叶、黑升麻加水煎煮2-3小时,过滤除渣后经喷雾干燥,得到中药粉末;
(4)将鸡蛋煮熟,取出蛋黄,碾成粉末,得到蛋黄粉;将绿豆、核桃仁送入蒸笼蒸熟,取出晒干后碾成粉末,与芝麻、蛋黄粉、中药粉末混合,小火翻炒10-15分钟后,加入调味油,在60-65℃下闷润吸收;
(5)将蚕蛹炒熟后粉碎,得到蚕蛹粉;将山药切块,加6-8的水打浆,过滤除渣所得滤液与蚕蛹粉混合加入到步骤(4)所得物料中,调成糊,经冷冻干燥后磨粉,即得。
Claims (2)
1.一种蚕蛹芝麻糊,其特征在于由以下重量份的原料制成:
黑芝麻110-120、蚕蛹30-40、乳铁蛋白0.8-1、大蒜1-2、姜末0.3-0.7、葱段1-1.2、鸡蛋10-12、豆腐3-4、绿豆20-25、核桃仁15-20、山药18-22、酸枣仁2-3、高丽参2-3、灵芝1-2、桂圆肉2.5-4、陈皮3-4、桑螵蛸3-4、藤茶2-3、杜仲1-2、番石榴叶4-5、黑升麻5-6、植物油9-10。
2.根据权利要求1所述的蚕蛹芝麻糊的制备方法,其特征在于包括以下步骤:
(1)将豆腐碾碎,沥去水份,得到豆腐渣;
(2)将植物油倒入锅中,预热后倒入大蒜、姜末、葱段,小火加热,待爆出香味后,加入豆腐渣炸至金黄色时起锅,过滤除渣得调味油;
(3)酸枣仁、高丽参、灵芝、桂圆肉、陈皮、桑螵蛸、藤茶、杜仲、番石榴叶、黑升麻加水煎煮2-3小时,过滤除渣后经喷雾干燥,得到中药粉末;
(4)将鸡蛋煮熟,取出蛋黄,碾成粉末,得到蛋黄粉;将绿豆、核桃仁送入蒸笼蒸熟,取出晒干后碾成粉末,与芝麻、蛋黄粉、中药粉末混合,小火翻炒10-15分钟后,加入调味油,在60-65℃下闷润吸收;
(5)将蚕蛹炒熟后粉碎,得到蚕蛹粉;将山药切块,加6-8的水打浆,过滤除渣所得滤液与蚕蛹粉混合加入到步骤(4)所得物料中,调成糊,经冷冻干燥后磨粉,即得。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104305291A (zh) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | 降血脂型麦香鸡肉串及其制备方法 |
CN105707282A (zh) * | 2016-03-23 | 2016-06-29 | 沈阳大学 | 一种蚕蛹豆腐的制作方法 |
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JPS5186146A (zh) * | 1975-01-20 | 1976-07-28 | Iwatani & Co | |
CN1557195A (zh) * | 2004-01-16 | 2004-12-29 | 张志祥 | 一种营养食品 |
CN102366092A (zh) * | 2011-09-15 | 2012-03-07 | 蒋亚飞 | 一种首乌黑芝麻糊及其制作方法 |
CN102551050A (zh) * | 2011-12-28 | 2012-07-11 | 黎祉扬 | 一种乌发养发黑芝麻糊 |
CN102813108A (zh) * | 2011-06-07 | 2012-12-12 | 史敬成 | 一种蚕蛹芝麻糊的制备方法 |
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Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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JPS5186146A (zh) * | 1975-01-20 | 1976-07-28 | Iwatani & Co | |
CN1557195A (zh) * | 2004-01-16 | 2004-12-29 | 张志祥 | 一种营养食品 |
CN102813108A (zh) * | 2011-06-07 | 2012-12-12 | 史敬成 | 一种蚕蛹芝麻糊的制备方法 |
CN102366092A (zh) * | 2011-09-15 | 2012-03-07 | 蒋亚飞 | 一种首乌黑芝麻糊及其制作方法 |
CN102551050A (zh) * | 2011-12-28 | 2012-07-11 | 黎祉扬 | 一种乌发养发黑芝麻糊 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104305291A (zh) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | 降血脂型麦香鸡肉串及其制备方法 |
CN105707282A (zh) * | 2016-03-23 | 2016-06-29 | 沈阳大学 | 一种蚕蛹豆腐的制作方法 |
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