CN103844285A - 一种茉莉花降压芝麻酥及其制备方法 - Google Patents

一种茉莉花降压芝麻酥及其制备方法 Download PDF

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CN103844285A
CN103844285A CN201410047502.XA CN201410047502A CN103844285A CN 103844285 A CN103844285 A CN 103844285A CN 201410047502 A CN201410047502 A CN 201410047502A CN 103844285 A CN103844285 A CN 103844285A
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陆开云
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Medicines Containing Plant Substances (AREA)
  • Cosmetics (AREA)

Abstract

本发明公开了一种茉莉花降压芝麻酥,是由下述重量份的原料制成:黑芝麻170-200、葵花籽仁40-50、糯米粉60-70、小麦苗粉20-30、茉莉花20-30、甜菊叶8-12、乌梅3-5、百合2-3、茯苓1-2、合欢皮1-2、榆钱2-3、翻白草1-2、金雀根1-2、鹿仙草2-3、营养液8-10、薏仁油适量;本发明以糯米粉、小麦苗粉、葵花籽仁代替熟面粉来提高芝麻酥口感,更加酥脆糯软,成品芝麻酥色泽如墨、香甜味美、油润细腻、花香浓郁,更具有补血明目、益肝养发、降压降糖、健脾养胃、补中益气、排毒抗癌等功效,老少皆宜,适合人们长期品尝,能够延缓衰老。

Description

一种茉莉花降压芝麻酥及其制备方法
技术领域
本发明涉及一种芝麻酥,尤其涉及一种茉莉花降压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,提供了一种茉莉花降压芝麻酥及其制备方法。
本发明是通过以下技术方案实现的:
一种茉莉花降压芝麻酥,是由下述重量份的原料制成:
黑芝麻170-200、葵花籽仁40-50、糯米粉60-70、小麦苗粉20-30、茉莉花20-30、甜菊叶8-12、乌梅3-5、百合2-3、茯苓1-2、合欢皮1-2、榆钱2-3、翻白草1-2、金雀根1-2、鹿仙草2-3、营养液8-10、薏仁油适量;
所述营养液是由下述重量比的原料制成:沙参:制首乌:白酒=1:1:8-10。
一种茉莉花降压芝麻酥制备方法,包括以下步骤:
(1)将沙参、制首乌清洗干净,晾干后送入锅中,倒入适量白酒,小火焖润至吸透,取出低温烘干,再送入蒸锅蒸制30-40分钟,取出与剩余白酒混合打浆,得到营养液;
(2)将黑芝麻、葵花籽仁拣杂洗净,文火翻炒至熟香,冷却后磨粉,得到芝麻粉,将糯米粉、小麦苗粉混合熟制,冷却后得到熟粉;
(3)将新鲜茉莉花、甜菊叶去杂洗净,用沸水漂烫30-40秒后冷冻干燥,得到花叶粉;
(4)将乌梅、百合、茯苓等中药原料混合粉碎,加入8-10倍清水,煮沸后文火煎煮50-60分钟,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述芝麻粉、熟粉、花叶粉、中药粉混合,粉碎至100-120目细度,再与营养液和适量薏仁油混合均匀,熟制、压制成型,灭菌包装,得到成品。
所述的配方中原料的有益效果如下:
黑芝麻——补血明目、祛风润肠、生津通乳、益肝养发、抗衰老,
葵花籽仁——降血压、降胆固醇、预防贫血、镇静、抗癌、增强记忆,
糯米粉——健脾养胃、补中益气、止虚汗,
小麦苗粉——抗癌保肝、排毒降糖、调节体内酸碱平衡、促进新陈代谢,
茉莉花——理气和中、开郁辟秽、清热解毒,
甜菊叶——滋养肝脏、养精提神、减肥养颜、养阴生津、调节血糖。
与现有技术相比,本发明的优点是:
本发明以糯米粉、小麦苗粉、葵花籽仁代替熟面粉来提高芝麻酥口感,更加酥脆糯软,成品芝麻酥色泽如墨、香甜味美、油润细腻、花香浓郁,更具有补血明目、益肝养发、降压降糖、健脾养胃、补中益气、排毒抗癌等功效,老少皆宜,适合人们长期品尝,能够延缓衰老。
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:
一种茉莉花降压芝麻酥,是由下述重量(斤)的原料制成:
黑芝麻170、葵花籽仁40、糯米粉60、小麦苗粉20、茉莉花20、甜菊叶8、乌梅3、百合2、茯苓1、合欢皮1、榆钱2、翻白草1、金雀根1、鹿仙草2、营养液8、薏仁油适量;
所述营养液是由下述重量比的原料制成:沙参:制首乌:白酒=1:1:10。
一种茉莉花降压芝麻酥制备方法,包括以下步骤:
(1)将沙参、制首乌清洗干净,晾干后送入锅中,倒入适量白酒,小火焖润至吸透,取出低温烘干,再送入蒸锅蒸制40分钟,取出与剩余白酒混合打浆,得到营养液;
(2)将黑芝麻、葵花籽仁拣杂洗净,文火翻炒至熟香,冷却后磨粉,得到芝麻粉,将糯米粉、小麦苗粉混合熟制,冷却后得到熟粉;
(3)将新鲜茉莉花、甜菊叶去杂洗净,用沸水漂烫40秒后冷冻干燥,得到花叶粉;
(4)将乌梅、百合、茯苓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,滤液喷雾干燥,得到中药粉;
(5)将上述芝麻粉、熟粉、花叶粉、中药粉混合,粉碎至120目细度,再与营养液和适量薏仁油混合均匀,熟制、压制成型,灭菌包装,得到成品。

Claims (2)

1.一种茉莉花降压芝麻酥,其特征在于是由下述重量份的原料制成:
黑芝麻170-200、葵花籽仁40-50、糯米粉60-70、小麦苗粉20-30、茉莉花20-30、甜菊叶8-12、乌梅3-5、百合2-3、茯苓1-2、合欢皮1-2、榆钱2-3、翻白草1-2、金雀根1-2、鹿仙草2-3、营养液8-10、薏仁油适量;
所述营养液是由下述重量比的原料制成:沙参:制首乌:白酒=1:1:8-10。
2.一种如权利要求1所述的茉莉花降压芝麻酥制备方法,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,倒入适量白酒,小火焖润至吸透,取出低温烘干,再送入蒸锅蒸制30-40分钟,取出与剩余白酒混合打浆,得到营养液;
(2)将黑芝麻、葵花籽仁拣杂洗净,文火翻炒至熟香,冷却后磨粉,得到芝麻粉,将糯米粉、小麦苗粉混合熟制,冷却后得到熟粉;
(3)将新鲜茉莉花、甜菊叶去杂洗净,用沸水漂烫30-40秒后冷冻干燥,得到花叶粉;
(4)将乌梅、百合、茯苓等中药原料混合粉碎,加入8-10倍清水,煮沸后文火煎煮50-60分钟,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述芝麻粉、熟粉、花叶粉、中药粉混合,粉碎至100-120目细度,再与营养液和适量薏仁油混合均匀,熟制、压制成型,灭菌包装,得到成品。
CN201410047502.XA 2014-02-11 2014-02-11 一种茉莉花降压芝麻酥及其制备方法 Pending CN103844285A (zh)

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CN106172649A (zh) * 2016-07-20 2016-12-07 安徽友源食品有限公司 一种茉莉花杂粮饼干及其制备方法
CN106578926A (zh) * 2016-12-19 2017-04-26 安徽柏兆记食品股份有限公司 一种补肾利肝的墨子酥及其制作工艺

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CN106172649A (zh) * 2016-07-20 2016-12-07 安徽友源食品有限公司 一种茉莉花杂粮饼干及其制备方法
CN106578926A (zh) * 2016-12-19 2017-04-26 安徽柏兆记食品股份有限公司 一种补肾利肝的墨子酥及其制作工艺

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Application publication date: 20140611