CN103689357A - 一种槐花甜菊叶面粉及其制备方法 - Google Patents
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- 235000013312 flour Nutrition 0.000 title claims abstract description 26
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
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- 241000628997 Flos Species 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 26
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 7
- 235000002710 Ilex cornuta Nutrition 0.000 claims abstract description 7
- 241001310146 Ilex cornuta Species 0.000 claims abstract description 7
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims abstract description 7
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 7
- 235000020224 almond Nutrition 0.000 claims abstract description 7
- 235000021185 dessert Nutrition 0.000 claims abstract description 7
- 239000004006 olive oil Substances 0.000 claims abstract description 7
- 235000008390 olive oil Nutrition 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 4
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 4
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- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 4
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- 235000011437 Amygdalus communis Nutrition 0.000 claims description 6
- 240000000249 Morus alba Species 0.000 claims description 6
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- 240000002547 Rosa roxburghii Species 0.000 claims description 6
- 235000000640 Rosa roxburghii Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 244000233890 Alisma plantago Species 0.000 claims description 3
- 235000017300 Alisma plantago Nutrition 0.000 claims description 3
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- 239000012267 brine Substances 0.000 claims description 3
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- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
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- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
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- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 210000004185 liver Anatomy 0.000 abstract description 4
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- 239000008280 blood Substances 0.000 abstract description 2
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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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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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
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Abstract
本发明公开了一种槐花甜菊叶面粉及其制备方法，是由下述重量份的原料制成：面粉80-120、刺梨全粉4-6、甜杏仁4-7、鱼胶粉2-3、麦芽糊精1-2、枣花蜜2-3、槐花3-6、甜菊叶3-5、桑叶3-5、功劳叶2-3、钩藤1-2、何首乌1-2、银杏叶1-2、龙舌草1-3、生地黄1-2、鲜芦根1-2、蒲公英2-3、橄榄油适量；本发明面粉，细腻软滑，口感丝甜，风味独特，同时更具有清热去火、清肝去毒、降压安神等功效，常食能控制血脂、血压同时，还能滋养肝脏，强壮筋骨，有益人体健康。
Description
技术领域
本发明涉及一种面粉，尤其涉及一种槐花甜菊叶面粉及其制备方法。
背景技术
面粉是一种由小麦磨成的粉末，为最常见的食品原料之一。小麦粉经过加工、贮存往往造成部分营养成分的损失。随着生活水平的提高，人们越来越关注食品营养的多样性及保健功能性，而单一小麦制得的面粉，已不满足人们的需求，本发明添加槐花、甜菊叶等原料，强化营养结构，增强保健功效，满足市场需求。
发明内容
本发明克服了现有技术不足，提供了一种槐花甜菊叶面粉及其制备方法。
本发明是通过以下技术方案实现的：
一种槐花甜菊叶面粉，由下述重量份的原料制成：面粉80-120、刺梨全粉4-6、甜杏仁4-7、鱼胶粉2-3、麦芽糊精1-2、枣花蜜2-3、槐花3-6、甜菊叶3-5、桑叶3-5、功劳叶2-3、钩藤1-2、何首乌1-2、银杏叶1-2、龙舌草1-3、生地黄1-2、鲜芦根1-2、蒲公英2-3、橄榄油适量。
所述的槐花甜菊叶面粉的制备方法，包括以下步骤：
（1）、将鲜嫩的槐花、甜菊叶、桑叶分别除杂用淡盐水冲洗干净，入笼蒸熟，取出捣烂混合，加入枣花蜜及适量水搅拌均匀，在1-10℃腌制1-3小时，再冷冻干燥破碎研磨至140-160目，得甜花叶粉；
（2）、将功劳叶、钩藤、蒲公英等中药原料混合破碎至40-60目，加7-10倍水煎煮2-3小时，过滤去渣，得煎煮液，喷雾干燥得保健粉；
（3）、将甜杏仁破碎成粉，与刺梨全粉混合入锅，加适量橄榄油，文火翻炒至熟香，再精磨至160-200目，得熟香粉；
（4）、将上述步骤（1）-（3）得到的粉体与其他剩余原料混合均匀，即得槐花甜菊叶面粉。
与现有技术相比，本发明的优点是：
本发明面粉，细腻软滑，口感丝甜，风味独特，同时更具有清热去火、清肝去毒、降压安神等功效，常食能控制血脂、血压同时，还能滋养肝脏，强壮筋骨，有益人体健康。
具体实施方式
下面结合实施例对本发明作进一步详细描述：
实施例：
一种槐花甜菊叶面粉，由下述重量（斤）的原料制成：面粉120、刺梨全粉5、甜杏仁6、鱼胶粉2、麦芽糊精2、枣花蜜2、槐花6、甜菊叶3、桑叶5、功劳叶2、钩藤1、何首乌1、银杏叶2、龙舌草2、生地黄2、鲜芦根1、蒲公英2、橄榄油适量。
所述的槐花甜菊叶面粉的制备方法，包括以下步骤：
（1）、将鲜嫩的槐花、甜菊叶、桑叶分别除杂用淡盐水冲洗干净，入笼蒸熟，取出捣烂混合，加入枣花蜜及适量水搅拌均匀，在8℃腌制3小时，再冷冻干燥破碎研磨至150目，得甜花叶粉；
（2）、将功劳叶、钩藤、蒲公英等中药原料混合破碎至50目，加9倍水煎煮3小时，过滤去渣，得煎煮液，喷雾干燥得保健粉；
（3）、将甜杏仁破碎成粉，与刺梨全粉混合入锅，加适量橄榄油，文火翻炒至熟香，再精磨至180目，得熟香粉；
（4）、将上述步骤（1）-（3）得到的粉体与其他剩余原料混合均匀，即得槐花甜菊叶面粉。
Claims (2)
1.一种槐花甜菊叶面粉，其特征在于是由下述重量份的原料制成：面粉80-120、刺梨全粉4-6、甜杏仁4-7、鱼胶粉2-3、麦芽糊精1-2、枣花蜜2-3、槐花3-6、甜菊叶3-5、桑叶3-5、功劳叶2-3、钩藤1-2、何首乌1-2、银杏叶1-2、龙舌草1-3、生地黄1-2、鲜芦根1-2、蒲公英2-3、橄榄油适量。
2.一种如权利要求1所述的槐花甜菊叶面粉的制备方法，其特征在于包括以下步骤：
(1)、将鲜嫩的槐花、甜菊叶、桑叶分别除杂用淡盐水冲洗干净，入笼蒸熟，取出捣烂混合，加入枣花蜜及适量水搅拌均匀，在1-10℃腌制1-3小时，再冷冻干燥破碎研磨至140-160目，得甜花叶粉；
(2)、将功劳叶、钩藤、蒲公英等中药原料混合破碎至40-60目，加7-10倍水煎煮2-3小时，过滤去渣，得煎煮液，喷雾干燥得保健粉；
(3)、将甜杏仁破碎成粉，与刺梨全粉混合入锅，加适量橄榄油，文火翻炒至熟香，再精磨至160-200目，得熟香粉；
(4)、将上述步骤（1）-（3）得到的粉体与其他剩余原料混合均匀，即得槐花甜菊叶面粉。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336481A (zh) * | 2014-11-11 | 2015-02-11 | 安徽三泰面粉有限责任公司 | 一种高韧性饺子粉及其制备方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248871A (zh) * | 2008-01-08 | 2008-08-27 | 陈永丽 | 含有玉物质成分的降血糖、降血压、降血脂生物食品 |
| CN103211169A (zh) * | 2013-03-16 | 2013-07-24 | 陆开云 | 一种白玉兰花复合果酱发酵豆奶糕的制备方法 |
| CN103349044A (zh) * | 2013-05-31 | 2013-10-16 | 李星明 | 一种果蔬春卷的制作方法 |
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- 2013-12-07 CN CN201310668382.0A patent/CN103689357A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248871A (zh) * | 2008-01-08 | 2008-08-27 | 陈永丽 | 含有玉物质成分的降血糖、降血压、降血脂生物食品 |
| CN103211169A (zh) * | 2013-03-16 | 2013-07-24 | 陆开云 | 一种白玉兰花复合果酱发酵豆奶糕的制备方法 |
| CN103349044A (zh) * | 2013-05-31 | 2013-10-16 | 李星明 | 一种果蔬春卷的制作方法 |
Non-Patent Citations (2)
| Title |
|---|
| 吴喜华: "槐花饼", 《四川烹饪》, no. 06, 1 June 2002 (2002-06-01), pages 4 * |
| 魏和春等: "甜叶菊食品加工利用试验报告", 《食品科学》, no. 06, 30 June 1984 (1984-06-30), pages 63 - 64 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336481A (zh) * | 2014-11-11 | 2015-02-11 | 安徽三泰面粉有限责任公司 | 一种高韧性饺子粉及其制备方法 |
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