CN103815452A - 一种胭脂花生及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种胭脂花生，由下列重量份的原料制成：花生米100-110、西瓜皮20-30、苋菜20-25、紫甘蓝10-15、白砂糖6-8、米醋10-12、花椒1-2、桂皮1-2、合欢1-3、梅片1-2、瓜子金1-2、凤凰衣1-2、食品改良剂1-2、水适量；本发明的胭脂花生，不仅色泽靓丽、味道可口，可以增加食欲，还具有一定的保健与养生价值。添加的苋菜具有清热利湿、凉血止血、通肠润便的作用。紫甘蓝营养丰富，含有丰富的维生素C、U和较多的维生素E和B族元素。瓜子金为远志科、远志属植物，性平，味辛、苦，具有祛痰止咳、活血消肿、解毒止痛的作用。
Description
技术领域
本发明涉及一种食品及其工艺技术领域，特别涉及一种胭脂花生及其制备方法。
背景技术
苋菜味浓软滑，入口甘香，具有润肠胃清热之功效。苋菜含有丰富的铁，可经合成红细胞中的血红蛋白，有携带氧气的功能，可以维持正常的心肌活动，防止肌肉痉挛。同时还含有丰富的铁、钙和维生素K，可以促进凝血、造血等功能。花生是人们生活中的常用食材，花生果具有很高的营养价值，内含丰富的脂肪和蛋白质。据测定花生果内脂肪含量为44%-45%，蛋白质含量为24-36%，含糖量为20%左右。花生中还含有丰富的维生素B2、PP、A、D、E，钙和铁等，并含有硫胺素、核黄素、尼克酸等多种维生素。矿物质含量也很丰富，特别是含有人体必须的氨基酸，有促进脑细胞发育，增强记忆的功能。本发明的胭脂花生采用苋菜与花生的搭配不仅色泽靓丽、味道可口，可以增加食欲，还具有一定的保健与养生价值。
发明内容
本发明弥补了现有技术的不足，提供一种胭脂花生及其制备方法。
本发明的技术方案如下：
本发明花生由下列重量份的原料制成：花生米100-110、西瓜皮20-30、苋菜20-25、紫甘蓝10-15、白砂糖6-8、米醋10-12、花椒1-2、桂皮1-2、合欢1-3、梅片1-2、瓜子金1-2、凤凰衣1-2、食品改良剂1-2、水适量；
所述食品改良剂由下列重量份的原料制成：红米30-40、丝瓜20-30、黄花菜10-15、莲子10-15、鸡腿菇10-15、葡萄籽粉6-8、地丁2-3、石榴叶3-4、萱草根4-5、荷蒂4-5、川贝母5-6、连翘3-4、元参2-3、瓜子金2-3、猪蹄汤10-12、水适量；将莲子、鸡腿菇炒熟，研磨成粉，再与洗净的红米混合均匀，放入蒸笼中蒸熟，捣成泥状，得混合泥；将丝瓜、黄花菜打成菜汁，再与葡萄籽粉混合均匀，得混合汁；将地丁、石榴叶、萱草根、荷蒂、川贝母、连翘、元参、瓜子金晒干后研磨成粉加入猪蹄汤中混合均匀，再加入适量水文火煎煮1-2小时，滤掉沉渣得煎煮液；将所得的混合泥、混合汁、煎煮液以及其它剩余成分混合，小火煮沸、搅拌20-30分钟，冷却、喷雾干燥，即得。
所述花生的制备的具体步骤如下：
（1）将合欢、梅片、瓜子金、凤凰衣加入适量水中文火煎煮1-2小时，滤掉沉渣，得煎煮液，备用；
（2）将西瓜皮洗净、去青衣，与洗净的苋菜、紫甘蓝及适量的水混合后放入研磨机中研磨成汁，得蔬菜汁，备用；
（3）将步骤1的煎煮液、步骤2的蔬菜汁、米醋、花椒、桂皮、去皮的花生米以及砂糖以外的其它剩余成分混合，加热煮沸后转小火慢炖50-60分钟，取出花生米，放入烘干机中烘干，备用；
（4）将白砂糖与适量水放入锅中，小火熬化后转大火熬至水分蒸发，放入步骤3所得的花生米，翻炒均匀，即可。
本发明的有益效果：
本发明的胭脂花生，不仅色泽靓丽、味道可口，可以增加食欲，还具有一定的保健与养生价值。添加的苋菜具有清热利湿、凉血止血、通肠润便的作用。紫甘蓝营养丰富，含有丰富的维生素C、U和较多的维生素E和B族元素。瓜子金为远志科、远志属植物，性平，味辛、苦，具有 祛痰止咳、活血消肿、解毒止痛的作用。
具体实施方案
下面结合以下具体实施方式对本发明作进一步的详细描述：
称取下列重量份（kg）的原料制成：花生米105、西瓜皮25、苋菜23、紫甘蓝13、白砂糖7、米醋11、花椒1、桂皮1、合欢2、梅片1、瓜子金1、凤凰衣1、食品改良剂1、水适量；
所述食品改良剂由下列重量份（kg）的原料制成：红米35、丝瓜25、黄花菜13、莲子13、鸡腿菇13、葡萄籽粉7、地丁3、石榴叶4、萱草根4、荷蒂5、川贝母5、连翘4、元参2、瓜子金3、猪蹄汤11、水适量；将莲子、鸡腿菇炒熟，研磨成粉，再与洗净的红米混合均匀，放入蒸笼中蒸熟，捣成泥状，得混合泥；将丝瓜、黄花菜打成菜汁，再与葡萄籽粉混合均匀，得混合汁；将地丁、石榴叶、萱草根、荷蒂、川贝母、连翘、元参、瓜子金晒干后研磨成粉加入猪蹄汤中混合均匀，再加入适量水文火煎煮1.5小时，滤掉沉渣得煎煮液；将所得的混合泥、混合汁、煎煮液以及其它剩余成分混合，小火煮沸、搅拌25分钟，冷却、喷雾干燥，即得。
花生的制备方法的具体步骤如下：
（1）将合欢、梅片、瓜子金、凤凰衣加入适量水中文火煎煮1.5小时，滤掉沉渣，得煎煮液，备用；
（2）将西瓜皮洗净、去青衣，与洗净的苋菜、紫甘蓝及适量的水混合后放入研磨机中研磨成汁，得蔬菜汁，备用；
（3）将步骤1的煎煮液、步骤2的蔬菜汁、米醋、花椒、桂皮、去皮的花生米以及砂糖以外的其它剩余成分混合，加热煮沸后转小火慢炖55分钟，取出花生米，放入烘干机中烘干，备用；
（4）将白砂糖与适量水放入锅中，小火熬化后转大火熬至水分蒸发，放入步骤3所得的花生米，翻炒均匀，即可。
Claims (2)
1.一种胭脂花生，其特征在于，由下列重量份的原料制成：花生米100-110、西瓜皮20-30、苋菜20-25、紫甘蓝10-15、白砂糖6-8、米醋10-12、花椒1-2、桂皮1-2、合欢1-3、梅片1-2、瓜子金1-2、凤凰衣1-2、食品改良剂1-2、水适量；
所述食品改良剂由下列重量份的原料制成：红米30-40、丝瓜20-30、黄花菜10-15、莲子10-15、鸡腿菇10-15、葡萄籽粉6-8、地丁2-3、石榴叶3-4、萱草根4-5、荷蒂4-5、川贝母5-6、连翘3-4、元参2-3、瓜子金2-3、猪蹄汤10-12、水适量；将莲子、鸡腿菇炒熟，研磨成粉，再与洗净的红米混合均匀，放入蒸笼中蒸熟，捣成泥状，得混合泥；将丝瓜、黄花菜打成菜汁，再与葡萄籽粉混合均匀，得混合汁；将地丁、石榴叶、萱草根、荷蒂、川贝母、连翘、元参、瓜子金晒干后研磨成粉加入猪蹄汤中混合均匀，再加入适量水文火煎煮1-2小时，滤掉沉渣得煎煮液；将所得的混合泥、混合汁、煎煮液以及其它剩余成分混合，小火煮沸、搅拌20-30分钟，冷却、喷雾干燥，即得。
2.根据权利要求书1所述胭脂花生，其特征在于，制备方法的具体步骤如下：
（1）将合欢、梅片、瓜子金、凤凰衣加入适量水中文火煎煮1-2小时，滤掉沉渣，得煎煮液，备用；
（2）将西瓜皮洗净、去青衣，与洗净的苋菜、紫甘蓝及适量的水混合后放入研磨机中研磨成汁，得蔬菜汁，备用；
（3）将步骤1的煎煮液、步骤2的蔬菜汁、米醋、花椒、桂皮、去皮的花生米以及砂糖以外的其它剩余成分混合，加热煮沸后转小火慢炖50-60分钟，取出花生米，放入烘干机中烘干，备用；
（4）将白砂糖与适量水放入锅中，小火熬化后转大火熬至水分蒸发，放入步骤3所得的花生米，翻炒均匀，即可。
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| CN103404679A (zh) * | 2013-07-15 | 2013-11-27 | 安徽皖山食品有限公司 | 一种裹衣花生及其制备方法 |
| CN103431455A (zh) * | 2013-07-25 | 2013-12-11 | 安徽兴程食品有限责任公司 | 泡椒花生米及其制作方法 |
| CN103504001A (zh) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | 一种速溶花生奶粉及其制备方法 |
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| CN103431455A (zh) * | 2013-07-25 | 2013-12-11 | 安徽兴程食品有限责任公司 | 泡椒花生米及其制作方法 |
| CN103504001A (zh) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | 一种速溶花生奶粉及其制备方法 |
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