CN103549532A - 一种果味瓜子仁及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
一种果味瓜子仁及其制备方法,其特征在于由下列重量份的原料制成:瓜子仁500-510、夏枯草1-2、荠菜花1-1.3、甜叶菊2-3、茯苓2-2.5、白参1-2、鸡冠菜1.5-1.7、石蝉草2-2.5、合萌1-2、红石榴汁50-55、苹果30-33、松子仁20-22、豆沙10-15、绿豆粉25-28、维生素A油0.2-0.3、营养添加剂3-4、冰糖90-95。本发明添加了多种水果,使得本发明果香浓郁,香甜可口,且富含多种维生素,营养丰富,此外,本发明具有保健功效,经常食用可达到清肝明目、清热解毒、健脾滋肾、补中益气的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种瓜子,尤其涉及一种果味瓜子仁及其制备方法。
背景技术
瓜子是广受人们喜爱的一种休闲食品,它含有丰富的蛋白质、脂肪、维生素B、D等营养物质。但目前市场上销售的瓜子口味种类少,不具有保健功效,已不能满足人们的消费需求。
发明内容
本发明的目的是提供一种果味瓜子仁及其制备方法,本发明具有风味独特、营养丰富的特点。
本发明所采用的技术方案是:
一种果味瓜子仁,其特征在于由以下重量份的原料制成:
瓜子仁500-510、夏枯草1-2、荠菜花1-1.3、甜叶菊2-3、茯苓2-2.5、白参1-2、鸡冠菜1.5-1.7、石蝉草2-2.5、合萌1-2、红石榴汁50-55、苹果30-33、松子仁20-22、豆沙10-15、绿豆粉25-28、维生素A油0.2-0.3、营养添加剂3-4、冰糖90-95;
所述营养添加剂由下列重量份原料制成:鸡蛋液9-10、长杆兰1-1.2、大韩信草1.3-1.5、青蒜2-3、豆腐6-8、豆芽3-4、椰子糖0.5-0.7、乳酸菌0.1-0.2;
制备方法为:(1)将豆芽洗净后加3-4倍的清水打浆,大火加热煮沸后加入椰子糖,搅拌至椰子糖完全融化,待温度降至35-40℃时接入乳酸菌,保温发酵3-4小时,得到发酵豆芽浆;
(2)将长杆兰、大韩信草、青蒜加7-8倍的水文火煎煮40-45分钟后过滤除渣,所得滤液与鸡蛋黄混合,搅拌均匀,隔水大火蒸10-12分钟后得到营养蛋羹;
(3)将营养蛋羹与豆腐混合碾碎,加发酵豆芽浆拌匀,在60-65℃下焖制30-35分钟,再经冷冻干燥,研成粉末,即得。
所述的果味瓜子仁的制备方法,其特征在于包括以下步骤:
(1)将夏枯草、荠菜花、甜叶菊、茯苓、白参、鸡冠菜、石蝉草、合萌加5-6倍的水煎煮40-50分钟,过滤除渣,得到提取液;
(2)将苹果去皮去核,切块,加入石榴汁打浆,过滤除渣,在所得果汁中加入提取液搅拌均匀;
(3)将松子仁研成粉末,与豆沙、绿豆粉混合入锅中,文火加热,翻炒15-20分钟后出料,与维生素A油、营养添加剂拌匀;
(4)将冰糖敲碎,与步骤(2)所得物料混送入锅中,大火加热搅拌,熬至冰糖完全融化得到果味糖浆,然后改用小火继续加热,待果味糖浆冒泡时倒入瓜子仁,不断翻动,同时撒入步骤(3)所得物料,使果味营养糖浆均匀裹在瓜子仁表面,即得。
本发明的有益效果为:
本发明添加了多种水果,使得本发明果香浓郁,香甜可口,且富含多种维生素,营养丰富,此外,本发明具有保健功效,经常食用可达到清肝明目、清热解毒、健脾滋肾、补中益气的功效。
具体实施方式
一种果味瓜子仁,其特征在于由以下重量份(公斤)的原料制成:
瓜子仁500、夏枯草2、荠菜花1.3、甜叶菊2、茯苓2.5、白参1、鸡冠菜1.7、石蝉草2、合萌2、红石榴汁55、苹果30、松子仁22、豆沙15、绿豆粉25、维生素A油0.2、营养添加剂4、冰糖95;
所述营养添加剂由下列重量份(公斤)原料制成:鸡蛋液9、长杆兰1.2、大韩信草1.5、青蒜2、豆腐8、豆芽4、椰子糖0.7、乳酸菌0.2;
制备方法为:(1)将豆芽洗净后加3-4倍的清水打浆,大火加热煮沸后加入椰子糖,搅拌至椰子糖完全融化,待温度降至35-40℃时接入乳酸菌,保温发酵3-4小时,得到发酵豆芽浆;
(2)将长杆兰、大韩信草、青蒜加7-8倍的水文火煎煮40-45分钟后过滤除渣,所得滤液与鸡蛋黄混合,搅拌均匀,隔水大火蒸10-12分钟后得到营养蛋羹;
(3)将营养蛋羹与豆腐混合碾碎,加发酵豆芽浆拌匀,在60-65℃下焖制30-35分钟,再经冷冻干燥,研成粉末,即得。
所述的果味瓜子仁的制备方法,包括以下步骤:
(1)将夏枯草、荠菜花、甜叶菊、茯苓、白参、鸡冠菜、石蝉草、合萌加5-6倍的水煎煮40-50分钟,过滤除渣,得到提取液;
(2)将苹果去皮去核,切块,加入石榴汁打浆,过滤除渣,在所得果汁中加入提取液搅拌均匀;
(3)将松子仁研成粉末,与豆沙、绿豆粉混合入锅中,文火加热,翻炒15-20分钟后出料,与维生素A油、营养添加剂拌匀;
(4)将冰糖敲碎,与步骤(2)所得物料混送入锅中,大火加热搅拌,熬至冰糖完全融化得到果味糖浆,然后改用小火继续加热,待果味糖浆冒泡时倒入瓜子仁,不断翻动,同时撒入步骤(3)所得物料,使果味营养糖浆均匀裹在瓜子仁表面,即得。
Claims (2)
1.一种果味瓜子仁,其特征在于由以下重量份的原料制成:
瓜子仁500-510、夏枯草1-2、荠菜花1-1.3、甜叶菊2-3、茯苓2-2.5、白参1-2、鸡冠菜1.5-1.7、石蝉草2-2.5、合萌1-2、红石榴汁50-55、苹果30-33、松子仁20-22、豆沙10-15、绿豆粉25-28、维生素A油0.2-0.3、营养添加剂3-4、冰糖90-95;
所述营养添加剂由下列重量份原料制成:鸡蛋液9-10、长杆兰1-1.2、大韩信草1.3-1.5、青蒜2-3、豆腐6-8、豆芽3-4、椰子糖0.5-0.7、乳酸菌0.1-0.2;
制备方法为:(1)将豆芽洗净后加3-4倍的清水打浆,大火加热煮沸后加入椰子糖,搅拌至椰子糖完全融化,待温度降至35-40℃时接入乳酸菌,保温发酵3-4小时,得到发酵豆芽浆;
将长杆兰、大韩信草、青蒜加7-8倍的水文火煎煮40-45分钟后过滤除渣,所得滤液与鸡蛋黄混合,搅拌均匀,隔水大火蒸10-12分钟后得到营养蛋羹;
将营养蛋羹与豆腐混合碾碎,加发酵豆芽浆拌匀,在60-65℃下焖制30-35分钟,再经冷冻干燥,研成粉末,即得。
2.根据权利要求1所述的果味瓜子仁的制备方法,其特征在于包括以下步骤:
将夏枯草、荠菜花、甜叶菊、茯苓、白参、鸡冠菜、石蝉草、合萌加5-6倍的水煎煮40-50分钟,过滤除渣,得到提取液;
将苹果去皮去核,切块,加入石榴汁打浆,过滤除渣,在所得果汁中加入提取液搅拌均匀;
将松子仁研成粉末,与豆沙、绿豆粉混合入锅中,文火加热,翻炒15-20分钟后出料,与维生素A油、营养添加剂拌匀;
将冰糖敲碎,与步骤(2)所得物料混送入锅中,大火加热搅拌,熬至冰糖完全融化得到果味糖浆,然后改用小火继续加热,待果味糖浆冒泡时倒入瓜子仁,不断翻动,同时撒入步骤(3)所得物料,使果味营养糖浆均匀裹在瓜子仁表面,即得。
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CN107334124A (zh) * | 2017-06-08 | 2017-11-10 | 安徽真心食品有限公司 | 一种水果味瓜子配方 |
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