CN103750174B - 一种豆芽素丸及其制备方法 - Google Patents
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Abstract
一种豆芽素丸及其制备方法，涉及食品技术领域，由以下重量份的组分组成，绿豆芽90-110份、食用盐0.1-1份、菜籽油0.5-1份、生姜0.1-0.5份、花生芽1-3份、辣椒叶0.5-1份、樱桃叶1-3份、小麦面粉5-15份、冬瓜籽0.5-1份、甘草0.5-1份、大蒜叶0.5-1份。本发明制备的豆芽素丸风味多样、回味浓厚，无异味，口感好，有良好的保健功能，精选纯天然植物为原料的药食同源食品，其配方科学，经传统工艺加工制成，富含多种身体所需的有益物质，能够提高人体免疫力，改善人体肠道功能，长期食用可以解决便秘问题。
Description
技术领域
本发明涉及食品技术领域，具体涉及一种豆芽素丸及其制备方法。
背景技术
豆芽，又名巧芽、豆芽菜、如意菜、掐菜、银芽、银针、银苗、芽心、大豆芽、清水豆芽。豆芽也称芽苗菜，是各种谷类、豆类、树类的种子培育出可以食用的“芽菜”，也称“活体蔬菜”。豆芽作为素菜食用，较早见于林洪的《山家清供》：“温陵（今福建泉州）人家，中元（农历七月十五）前数日，以水浸黑豆，曝之。及芽，以糠皮置盆中，铺沙植豆，用板压。长则覆以桶，晓则晒之，欲其齐而不为风日损也。中元，则陈于祖宗之前，越三日出之。洗，焯以油、盐、苦酒、香料可为茹，卷以麻饼尤佳。色浅黄，名‘鹅黄豆生’。”同样文字，亦见于《双槐岁抄》。
传统的豆芽是指黄豆芽，后来市场上逐渐开发出绿豆芽、黑豆芽，豌豆芽、蚕豆芽等新品种。虽然豆芽菜均性寒味甘，但功效不同。绿豆芽容易消化，具有清热解毒、利尿除湿的作用，适合湿热郁滞、口干口渴、小便赤热、便秘、目赤肿痛等人群食用。黄豆芽健脾养肝，其中维生素B2含量较高，春季适当吃黄豆芽有助于预防口角发炎。黑豆芽养肾，含有丰富的钙、磷、铁、钾等矿物质及多种维生素，含量比绿豆芽还高。豌豆芽护肝，富含维生素A、钙和磷等营养成分，蚕豆芽健脾，有补铁、钙、锌等功效。传统豆芽的做法较为单一，不能够完全展现豆芽的美味。
发明内容
本发明所要解决的技术问题在于提供一种营养价值高，食用安全，味道鲜美的豆芽素丸。
本发明所要解决的技术问题采用以下技术方案来实现：
一种豆芽素丸，由以下重量份的组分组成，
绿豆芽90-110份、食用盐0.1-1份、菜籽油0.5-1份、生姜0.1-0.5份、花生芽1-3份、辣椒叶0.5-1份、樱桃叶1-3份、小麦面粉5-15份、冬瓜籽0.5-1份、甘草0.5-1份、大蒜叶0.5-1份。
各组分的优选重量份数为：
绿豆芽100份、食用盐0.5份、菜籽油0.7份、生姜0.3份、花生芽2份、辣椒叶1份、樱桃叶2份、小麦面粉13份、冬瓜籽0.7份、甘草0.7份、大蒜叶1份。
本发明的另一个目的是提供一种豆芽素丸的制备方法，按如下步骤进行：
1）将上述重量份比的绿豆芽、生姜、花生芽、辣椒叶、樱桃叶、甘草、大蒜叶分别切成末；
2）将切好的绿豆芽与花生芽、辣椒叶、樱桃叶、甘草、大蒜叶混合均匀后加入食用盐腌制10-20分钟，用手将水分挤出，然后加入切好的生姜搅拌均匀；
3）将菜籽油和小麦面粉一起放入步骤2）搅拌均匀的物料中，再搅拌10-20分钟，用手能捏成团即可，若水分含量较少，可适当加些水；
4）将步骤3）搅拌好的物料捏成丸，即可食用。
本发明制备的丸子可以可以放入火锅中煮着吃，也可以清蒸后沾上调料吃，或者放入面条中一起煮着吃，具有多种食用方式。
本发明的有益效果是：本发明制备的豆芽素丸风味多样、回味浓厚，无异味，口感好，有良好的保健功能，精选纯天然植物为原料的药食同源食品，其配方科学，经传统工艺加工制成，富含多种身体所需的有益物质，能够提高人体免疫力，改善人体肠道功能，长期食用可以解决便秘问题。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例1
1）称取绿豆芽100公斤、食用盐0.5公斤、菜籽油0.7公斤、生姜0.3公斤、花生芽2公斤、辣椒叶1公斤、樱桃叶2公斤、小麦面粉13公斤、冬瓜籽0.7公斤、甘草0.7公斤、大蒜叶1公斤；
2）将上述重量份比的绿豆芽、生姜、花生芽、辣椒叶、樱桃叶、甘草、大蒜叶分别切成末；
3）将切好的绿豆芽与花生芽、辣椒叶、樱桃叶、甘草、大蒜叶混合均匀后加入食用盐腌制10-20分钟，用手将水分挤出，然后加入切好的生姜搅拌均匀；
4）将菜籽油和小麦面粉一起放入步骤3）搅拌均匀的物料中，再搅拌10-20分钟，用手能捏成团即可，若水分含量较少，可适当加些水；
5）将步骤4）搅拌好的物料捏成丸，即可食用。
实施例2
1）称取绿豆芽110份、食用盐0.7份、菜籽油1份、生姜0.5份、花生芽3份、辣椒叶1份、樱桃叶3份、小麦面粉15份、冬瓜籽1份、甘草1份、大蒜叶1份；
2）将上述重量份比的绿豆芽、生姜、花生芽、辣椒叶、樱桃叶、甘草、大蒜叶分别切成末；
3）将切好的绿豆芽与花生芽、辣椒叶、樱桃叶、甘草、大蒜叶混合均匀后加入食用盐腌制10-20分钟，用手将水分挤出，然后加入切好的生姜搅拌均匀；
4）将菜籽油和小麦面粉一起放入步骤3）搅拌均匀的物料中，再搅拌10-20分钟，用手能捏成团即可，若水分含量较少，可适当加些水；
5）将步骤4）搅拌好的物料捏成丸，即可食用。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种豆芽素丸，其特征在于，由以下重量份的组分制成：绿豆芽90-110份、食用盐0.1-1份、菜籽油0.5-1份、生姜0.1-0.5份、花生芽1-3份、辣椒叶0.5-1份、樱桃叶1-3份、小麦面粉5-15份、冬瓜籽0.5-1份、甘草0.5-1份、大蒜叶0.5-1份。
2.根据权利要求1所述的一种豆芽素丸，其特征在于，由以下重量份的组分制成：绿豆芽100份、食用盐0.5份、菜籽油0.7份、生姜0.3份、花生芽2份、辣椒叶1份、樱桃叶2份、小麦面粉13份、冬瓜籽0.7份、甘草0.7份、大蒜叶1份。
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| CN1140562A (zh) * | 1996-03-06 | 1997-01-22 | 王治山 | 牛肉方便丸 |
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| CN1140562A (zh) * | 1996-03-06 | 1997-01-22 | 王治山 | 牛肉方便丸 |
Non-Patent Citations (2)
| Title |
|---|
| 栗健等.豆芽丸子.《四季南北风味蔬菜500例》.中国旅游出版社出版,1993, * |
| 郭起云等.绿豆素丸.《小吃》.山西科学技术出版社,2001, * |
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