CN103932034A - 药果蔬杂粮面点及汁 - Google Patents
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Abstract
本发明是用枸杞、沙参、干山药、配合水果、蔬菜、杂粮配方加工各种蒸的馒头、包子皮、烙饼、烘焙饼、煮的水饺皮、抄手皮等药食营养面点和药食营养汁,利用水果汁、蔬菜汁代替水加入面粉,就能更加有力地保持各种原料营养成分的含量不变、健康价值不变、健康功能不变。使它们进行互补,合并、集中营养能量到一点,使各种营养功能更加强大,达到最高营养境界的目的。并且不加香精、不加色素、不加防腐剂等其它任何添加剂。用它们自身的香味、甜味来调节口感。确保药食营养面点、药食营养汁的纯洁天然本色。才能增强人体免疫力,这样就能减少各种重大疾病和各种癌症的发病率,才能起到真正预防各种重大疾病及各种癌症的功能。才能延年益寿。
Description
技术领域:
本发明是涉及药材配合蔬菜汁、水果汁加杂粮制作药果蔬杂粮营养面点及药果蔬杂粮营养汁。
[背景技术]
现在的烙饼、烘焙、蒸的馒头、包子皮、煮的水饺皮、抄手皮等面点、是用一种小麦、或一种杂粮加水制作而成,用粉碎机磨成干面加水合成面团制作面点,还要加香精、很多食品添加剂。一种原料面点自身的营养成分,另外还要加水,降低了营养价值、自然营养功能很低。不能起到保健作用。
豆类汁的产品,先用水把豆泡账,还要加很多水,再用磨浆机磨后,再用过滤布过滤,或直用分漓机分漓去渣,这样损失营养成分和营养功能。降低了应有的保健作用。
现在市场上的烙、烘、蒸、煮面点及各类瓶装汁、牛奶都要加很多香精、添加剂、色素、防腐剂等,这样的产品能使各种重大疾病和各种癌症的发病率增多。危及到很多幼儿、儿童、青少年、中老年。
[发明内容]
本发明主要是用药材、水果、蔬菜、杂粮原料配四种配方制作药食营养面点和药食营养汁。利用水果汁、蔬菜汁制作所有烙饼、烘焙饼、蒸的馒头、包子皮、煮水饺皮、抄手皮等药食营养面点。配制药食营养汁多加蔬菜、水果。
为了实现上述发明目的,本发明采用下述四个配方技术方案:
配方一、枸杞230克、白芝麻260克、鲜香菇300克、苦荞茶240克、黄豆100克、萄葡300克、番茄750克、胡萝卜400克、洋葱160克,用粉碎机、磨浆机磨浆加小麦面粉加工各种蒸、烤、烘、煮的面点。番茄多加1500克、胡萝卜多加1000克,磨浆后适量加水1000-4000克,加火煮汁。
配方二、干山药220克、紫菜80克、干木耳25克、黑芝麻230克、苦荞茶300克、花生150克、苹果350克、白萝卜800克、洋葱180克,用粉碎机、磨浆机磨浆加小麦面粉加工各种蒸、烤、烘、煮的面点。营养汁,苹果多加650克、白萝卜多加1800克,磨浆后适量加水1000-4000克。
配方三、沙参250克、白芝麻250克、鲜香菇400克、苦荞茶280克、黄豆120克、苹果400克、番茄800克、洋葱、200克,用粉碎机、磨浆机磨浆加小麦面粉加工各种蒸、烤、烘、煮的面点。营养汁,番茄多加2000克、苹果多加600克,磨浆后适量加水500-4000克。
配方四、枸杞250克、芝麻300克、紫菜100克、鲜香菇500克、苦荞茶300克、黄豆150克、萄葡200克、番茄500克、白萝卜900克、洋葱200克,用粉碎机、磨浆机磨浆加小麦面粉加工各种蒸、烤、烘、煮的面点。营养汁,白萝卜多加2000克、番茄多加800克。磨浆后适量加水800克至2000克。
配方一是红色营养食品,配方二是黑色营养食品,配方三是白色营食品,配方四是混合色营养食品。
本发明具有以下优点:
(1)药材营养面点利用水果汁、蔬菜汁来取代面点加的水,用原汁直接与各种原料粉碎磨浆加小麦粉,制作烙、烘,蒸、煮面点,使它们的各种营养成分、营养功能合并,集中营养能量到一点,去增强人体免疫力。还能更加有力地保持各种原料营养成分的含量不变、健康价值不变、健康功能不变。而且营养成分、营养价值、营养功能更加集中、更加强大。起到真正的预防各种重大疾病及各种癌症。
(2)用苦荞茶、芝麻、花生、黄豆自身的香味来增加香味,用洋葱来杀菌,防腐,保鲜。用蔬菜、水果的甜味作为口感,起到不加香精、不加色素、不加防腐剂及任何添加剂,减少对人体的危害。减少了人们对食品添加剂的恐惧。减少了各种重大疾病的发病率。实现了纯天然的食品本色。
(3)配方一是红色营养食品,配方二是黑色营养食品,配方三是白色营食品,配方四是混合色营养食品。各色营养食品适合各种人群的口感和爱好。
(4)吃药食烤饼、烘焙饼、蒸的馒头、煮的水饺皮、抄手皮等营养面点时用营养汁来配合吃营养效果非常佳,这样人们在吃早餐面点时随意都能吃到药材与各种原料的营养成分和健康功能。也可与几个药食品种交换吃,这样就能补益肝肾脾,增强防癌、抗癌的功能,减少各种重大疾病的发病率,起到预防疾病、抗衰老、延长寿命作用。
[具体实施方式]
本发明的药材、蔬菜、水果、杂粮营养面点及营养汁,每一个配方根据每一次加工药食营养面点、药食营养汁的总重量增减比例,如果重量需要做多,按照配方增加一份或两份、三份。如果重量需要减少,按照配方减少二分之一,或三之二。都能稳定营养成分、健康价值、健康功能。它的口感、香味都能保持一至。
以通过具体实例,对本发明做进一步的说明。
药食营养面点的制作方法:相应把各个配方的药材、蔬菜、水果洗干净,把芝麻、黄豆、花生用文火炒香,与苦荞茶一起用粉碎机粉碎后,利用水果汁、蔬菜汁的水分湿润30分钟,再用磨浆机磨一次,磨的浆再根据各种面点需要面团的干、湿加小麦粉。特别适合制作烙饼、烘焙饼,蒸的馒头、包子皮、煮的水饺皮、抄手皮等面点。
药食营养汁的制作方法:相应按照各个配方的原料多加蔬菜、水果的重量,相应把药材、蔬菜、水果洗干净,把芝麻、黄豆、花生用文火炒香,与苦荞茶一起用粉碎机粉碎后,利用水果汁、蔬菜汁的水分湿润30分钟,再用磨浆机磨第一次后,用100目的罗围布制作口袋过滤,过滤的渣再磨第二次,两次浆合在一起用火煮。汁的干、清、根据适合的口感加水。
Claims (4)
1.其特征在于配方一,用枸杞230克、白芝麻260克、鲜香菇300克、苦荞茶240克、黄豆100克、萄葡250克、番茄750克、胡萝卜400克、洋葱160克,药食营养汁番茄多加1500克、胡萝卜多加1000克,磨浆后适量加水1000-4000克。
药食营养面点的制作方法:按照配方的原料,先把药材、蔬菜、水果洗干净,把芝麻、黄豆、用文火炒香,与苦荞茶一起用粉碎机粉碎一次后,利用蔬菜汁、水果汁的营养水分代替加水,湿润30分钟,再用磨浆机磨一次,磨的浆再根据各种营养面点需要面团的干、湿直接加小麦粉。制作烙饼、烘焙饼,蒸的馒头、包子皮、煮的水饺皮、抄手皮等药食营养面点。
药食营养汁的制作方法:按照配方的原料,番茄多加1500克、胡萝卜多加1000克,磨浆后适量加水1000-4000克。相应把药材、蔬菜、水果洗干净,把芝麻、黄豆、花生用文火炒香,与苦荞茶一起用粉碎机粉碎后,利用水果汁、蔬菜汁的营养水分代替加水,湿润30分钟,再用磨浆机磨第一次后,用100目的罗围布制作口袋加压过滤,过滤的渣再磨第二次,两次浆合在一起用火煮。汁的干、清、根据适合的口感加水。
2.其特征在于配方二、用干山药220克、紫菜80克、干木耳25克、黑芝麻230克、苦荞茶300克、花生150克、苹果350克、白萝卜800克、洋葱180克,药食营养汁,苹果多加650克、白萝卜多加1800克,磨浆后适量加水1000-4000克。
药食营养面点的制方法:相应与配方一相同。
药食营养汁的制作方法:相应与配方一相同。
3.其特征在于配方三、用沙参280克、白芝麻250克、鲜香菇400克、苦荞茶280克、黄豆120克、苹果400克、番茄800克、洋葱、200克,药食营养汁,番茄多加1000克、苹果多加800克,磨浆后适量加水500-4000克。
药食营养面点的制方法:相应与配方一相同。
药食营养汁的制作方法:相应与配方一相同。
4.其特征在于配方四、苦荞茶300克、、芝麻300克、紫菜100克、鲜香菇500克、枸杞280克、黄豆150克、萄葡200克、番茄500克、白萝卜900克、洋葱200克。药食营养汁,白萝卜多加2000克、番茄多加800克。磨浆后适量加水500-2000克。
药食营养面点的制方法:相应与配方一相同。
药食营养汁的制作方法:相应与配方一相同。
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CN106234990A (zh) * | 2016-08-31 | 2016-12-21 | 周琪 | 一种胡萝卜馒头 |
CN107028087A (zh) * | 2017-05-31 | 2017-08-11 | 成都鲜美诚食品有限公司 | 贝壳明目包子 |
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