CN103829293A - 一种紫薯润燥芝麻酥及其制备方法 - Google Patents
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Abstract
本发明公开了一种紫薯润燥芝麻酥，是由下述重量份的原料制成：白芝麻160-190、紫薯30-40、紫米10-15、荞麦粉40-50、麦芽糖浆20-24、大豆蛋白粉3-5、柠檬草3-4、乌梅2-3、百合子1-2、玉竹1-2、麦冬2-3、胡秃子3-5、桑叶1-2、知母1-2、牛蒡根1-2、营养液5-7、椰汁和葵花籽油适量；本发明添加紫薯、紫米使得芝麻酥口感更独特，营养保健价值更高，更加香甜可口、风味独特，成品芝麻酥色泽淡紫、质地细腻、油而不腻、老少皆宜，具有降糖降压降脂、补血明目、益肝养发、滋阴补肾、健脾暖肝、滋润肠燥等功效，不含任何添加剂，绿色安全，适合人们长期品尝。
Description
技术领域
本发明涉及一种芝麻酥，尤其涉及一种紫薯润燥芝麻酥及其制备方法。
背景技术
安徽墨子酥是以优质芝麻、精制白糖、熟面粉、五香粉和少许精盐加工制成，成品色泽如墨、油润细腻、香甜味美、口感酥香，是一道老少皆宜、营养丰富的美食，但随着人们对营养养生方面的重视，现有墨子酥已经不能满足人们的需求。
发明内容
本发明克服了现有技术不足，提供了一种紫薯润燥芝麻酥及其制备方法。
本发明是通过以下技术方案实现的：
一种紫薯润燥芝麻酥，是由下述重量份的原料制成：
白芝麻160-190、紫薯30-40、紫米10-15、荞麦粉40-50、麦芽糖浆20-24、大豆蛋白粉3-5、柠檬草3-4、乌梅2-3、百合子1-2、玉竹1-2、麦冬2-3、胡秃子3-5、桑叶1-2、知母1-2、牛蒡根1-2、营养液5-7、椰汁和葵花籽油适量；
所述营养液是由下述重量比的原料制成：沙参：制首乌：黄酒=1：1：8-10。
一种紫薯润燥芝麻酥制备方法，包括以下步骤：
（1）将沙参、制首乌清洗干净，晾干后送入锅中，倒入适量黄酒，小火焖润至吸透，取出低温烘干，再送入蒸锅蒸制30-40分钟，取出与剩余黄酒混合打浆，得到营养液；
（2）将紫薯去皮洗净后切成小块，紫米拣杂淘洗干净，全部送入锅中，加入4-5倍椰汁，倒入少量白醋，加盖小火慢炖2-3小时，冷却后打浆，得到浆料；
（3）将白芝麻拣杂淘洗干净，用椰汁浸泡2-3小时后捞出，送入锅中，小火翻炒至熟香，冷却后磨粉，得到芝麻粉；
（4）将柠檬草、乌梅、百合子等中药原料混合粉碎，加入7-8倍清水，煮沸后文火煎煮50-60分钟，过滤，滤液冷冻干燥，得到中药粉；
（5）将上述营养液、浆料、芝麻粉、中药粉与剩余原料混合均匀，经熟制、压制成型、真空包装，得到成品。
所述的配方中原料的有益效果如下：
芝麻——补血明目、祛风润肠、生津通乳、益肝养发、抗衰老，
紫薯——增强人体免疫力、防癌保肝、润肠通便，
紫米——滋阴补肾、健脾暖肝、明目活血，
荞麦粉——降糖降压降脂、保护视力、降气宽肠、健胃消积、杀菌、抗癌，
柠檬草——健脾健胃、利尿解毒、滋润皮肤、消除水肿。
与现有技术相比，本发明的优点是：
本发明添加紫薯、紫米使得芝麻酥口感更独特，营养保健价值更高，更加香甜可口、风味独特，成品芝麻酥色泽淡紫、质地细腻、油而不腻、老少皆宜，具有降糖降压降脂、补血明目、益肝养发、滋阴补肾、健脾暖肝、滋润肠燥等功效，不含任何添加剂，绿色安全，适合人们长期品尝。
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：
一种紫薯润燥芝麻酥，是由下述重量（斤）的原料制成：
白芝麻190、紫薯40、紫米15、荞麦粉50、麦芽糖浆24、大豆蛋白粉5、柠檬草4、乌梅3、百合子2、玉竹2、麦冬3、胡秃子5、桑叶2、知母2、牛蒡根2、营养液7、椰汁和葵花籽油适量；
所述营养液是由下述重量比的原料制成：沙参：制首乌：黄酒=1：1：10。
一种紫薯润燥芝麻酥制备方法，包括以下步骤：
（1）将沙参、制首乌清洗干净，晾干后送入锅中，倒入适量黄酒，小火焖润至吸透，取出低温烘干，再送入蒸锅蒸制40分钟，取出与剩余黄酒混合打浆，得到营养液；
（2）将紫薯去皮洗净后切成小块，紫米拣杂淘洗干净，全部送入锅中，加入5倍椰汁，倒入少量白醋，加盖小火慢炖3小时，冷却后打浆，得到浆料；
（3）将白芝麻拣杂淘洗干净，用椰汁浸泡3小时后捞出，送入锅中，小火翻炒至熟香，冷却后磨粉，得到芝麻粉；
（4）将柠檬草、乌梅、百合子等中药原料混合粉碎，加入8倍清水，煮沸后文火煎煮60分钟，过滤，滤液冷冻干燥，得到中药粉；
（5）将上述营养液、浆料、芝麻粉、中药粉与剩余原料混合均匀，经熟制、压制成型、真空包装，得到成品。
Claims (2)
1.一种紫薯润燥芝麻酥，其特征在于是由下述重量份的原料制成：
白芝麻160-190、紫薯30-40、紫米10-15、荞麦粉40-50、麦芽糖浆20-24、大豆蛋白粉3-5、柠檬草3-4、乌梅2-3、百合子1-2、玉竹1-2、麦冬2-3、胡秃子3-5、桑叶1-2、知母1-2、牛蒡根1-2、营养液5-7、椰汁和葵花籽油适量；
所述营养液是由下述重量比的原料制成：沙参：制首乌：黄酒=1：1：8-10。
2.一种如权利要求1所述的紫薯润燥芝麻酥制备方法，其特征在于包括以下步骤：
（1）将沙参、制首乌清洗干净，晾干后送入锅中，倒入适量黄酒，小火焖润至吸透，取出低温烘干，再送入蒸锅蒸制30-40分钟，取出与剩余黄酒混合打浆，得到营养液；
（2）将紫薯去皮洗净后切成小块，紫米拣杂淘洗干净，全部送入锅中，加入4-5倍椰汁，倒入少量白醋，加盖小火慢炖2-3小时，冷却后打浆，得到浆料；
（3）将白芝麻拣杂淘洗干净，用椰汁浸泡2-3小时后捞出，送入锅中，小火翻炒至熟香，冷却后磨粉，得到芝麻粉；
（4）将柠檬草、乌梅、百合子等中药原料混合粉碎，加入7-8倍清水，煮沸后文火煎煮50-60分钟，过滤，滤液冷冻干燥，得到中药粉；
（5）将上述营养液、浆料、芝麻粉、中药粉与剩余原料混合均匀，经熟制、压制成型、真空包装，得到成品。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104171853A (zh) * | 2014-07-19 | 2014-12-03 | 安徽省纽斯康生物工程有限公司 | 一种胚芽谷物蛋白粉及其制备方法 |
| CN105494848A (zh) * | 2015-11-28 | 2016-04-20 | 南陵百绿汇农业科技有限公司 | 一种牛蒡保健羊羹的制作方法 |
| CN108925735A (zh) * | 2018-08-08 | 2018-12-04 | 徐州智科食品有限公司 | 一种牛蒡酥及其制备方法 |
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| CN102987038A (zh) * | 2011-09-08 | 2013-03-27 | 宋美娜 | 一种芝麻酥糕的制作方法 |
| CN103262933A (zh) * | 2013-05-15 | 2013-08-28 | 赵福林 | 一种浓香型南丰蜜桔芝麻糕及生产工艺 |
| CN103329970A (zh) * | 2013-05-31 | 2013-10-02 | 李星明 | 一种紫薯方酥 |
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| CN104171853A (zh) * | 2014-07-19 | 2014-12-03 | 安徽省纽斯康生物工程有限公司 | 一种胚芽谷物蛋白粉及其制备方法 |
| CN105494848A (zh) * | 2015-11-28 | 2016-04-20 | 南陵百绿汇农业科技有限公司 | 一种牛蒡保健羊羹的制作方法 |
| CN108925735A (zh) * | 2018-08-08 | 2018-12-04 | 徐州智科食品有限公司 | 一种牛蒡酥及其制备方法 |
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