CN103932088A - 蔬果杂粮面点及汁 - Google Patents
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Abstract
本发明是用蔬菜、水果、杂粮配方来制作蔬果杂粮营养面点及蔬果杂粮营养汁，充分利用蔬菜汁、水果汁来取代面点加水，用原汁直接与各种原料粉碎磨浆加小麦粉，加工各种烘、烤、蒸、煮蔬果杂粮营养面点和蔬果杂粮营养汁。能更加有效地保持各种原料的营养成分含量不变，健康价值不变、健康功能不变。不加香精、不加防腐剂、不加色素和其它任何食品添加剂。用原料自身的香味、甜味调节口感。使蔬果杂粮营养面点、蔬果杂粮营养汁保持纯天然的本色，营养功能进一步的提高，才能实现增强人体免疫力的愿望。达到预防各种疾病、防癌抗癌的作用。
Description
[技术领域]
本发明是涉蔬菜汁、水果汁加杂粮制作蔬果杂粮营养面点及蔬果杂粮营养汁。
[背景技术]
现有烙饼、烘焙饼、蒸的馒头、包子皮、煮的水饺、抄手皮等面点、是用一种小麦、或杂粮，用粉碎机磨成干面加水合成面团，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、营养价值、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，再用磨浆机磨后，再用过滤布或直用分漓机分漓。这样损失营养成分和营养功能。降低了保健作用。
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]
本发明主要目的是用水果、蔬菜、杂粮不加水配制六个配方制作蔬果杂粮营养面点及蔬果杂粮营养汁。利用水果汁、蔬菜汁来制作烙饼、烘焙饼、蒸的馒头、包子皮，煮的水饺皮、抄手皮等蔬果杂粮营养面点。
为了实现上述目的，本发明采用下述六个配方技术方案：、
配方一：葡萄3000克、番茄5500克、干木耳200克、芝麻2000克、苦荞茶1800克、花生800克、洋葱1000克，用磨浆机磨的浆直接加小麦面粉，加工烙、烘、煮、蒸所有面点。制作营养汁，番茄多加10千克、葡萄多加5千克，磨的浆适量加水2千克至5千克。
配方二：胡萝卜2000克、苹果6000克、鲜香菇1000克、芝麻2100克、苦荞茶1800克、黄豆900克、洋葱1000克，用磨浆机磨的浆直接加小麦面粉，加工烤、烘、煮、蒸所有面点。制作营养汁苹果多加8千克、胡萝卜多加4千克，磨的浆适量加水2千克至5千克。
配方三：苹果5000克、番茄3500克、紫菜500克、芝麻2500克、苦荞茶2000克、花生700克、洋葱900克，用磨浆机磨的浆直接加小麦面粉，加工烤、烘、煮、蒸所有面点。制作营养汁番茄多加8千克、苹果多加7千克，磨的浆适量加水2至5千克。
配方四：番茄5500克、胡萝卜3000克、干木耳200克、芝麻2200克、苦荞茶1800克、黄豆800克、洋葱1000克，用磨浆磨的浆直接加小麦面粉，加工烤、烘、煮、蒸所有面点。制作营养汁番茄多加8000克、胡萝卜6000克，磨的浆适量加水2至5千克。
配方五：白萝卜5000克、菜山药3000克、香菇1000克、芝麻2500克、苦荞茶1900克、花生900克、洋葱1000克，用磨浆机磨的浆直接加小麦面粉，加工烤、烘、煮、蒸所有面点。制作营养汁白萝多加10千克、菜山药多加5千克，磨的浆适量加水2至5千克。
配方六：番茄3000克、白萝卜6000克、紫菜400克、芝麻2500克、苦荞茶2000克、黄豆1000克、洋葱800克，用磨浆机磨的浆直接加小麦面粉，加工烤、烘、煮、蒸所有面点。制作营养汁白萝卜多加10千克、番茄多加4千克，磨的浆适量加水2至5千克。
本发明具有以下优点：
(1)果蔬杂粮营养面点是利用水果汁、蔬菜汁直接与各种原料粉碎磨浆加小麦粉，制作烙饼、烘焙饼，蒸、煮营养面点，能更加有效地保持了原料的营养，又起到营养成分合并，使营养成分含量不变、健康价值不变、健康功能不变。起到真正预防各种重大疾病及各种癌症的功效。
(2)用芝麻、花生米、黄豆、苦荞茶的自然香味，来增加蔬果杂粮营养面点及蔬果杂粮营养汁的香味，用蔬菜、水果的甜味调节口感。用洋葱杀菌、防腐、保鲜，纯碎不加任何食品添加剂，这样就减少了食品添加剂对人体的危害。体现了纯天然的食品本色。
(3)吃烙饼、烘焙饼、蒸的馒头、包子、煮的水饺、抄手等营养面点时用果蔬杂粮营养汁来配合吃效果非常佳，这样人们在吃早餐面点时随意都能吃到各种原料的营养成分和健康功能，也可与其它品种交换吃，这样就能增强防癌、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]
本发明的每一个配方根据每一次加工蔬果杂粮营养面点、营养汁的总重量增减比例，如果重量要做多，按照配方增加一份或两份、三份。如果重量要做少，就减少二分之一，或三分之二。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。
以下通过具体实例，对本发明蔬果杂粮营养面点，蔬果杂粮营养汁做进一步的说明。
蔬果杂粮营养面点的制作方法：把蔬果洗干净，把芝麻、黄豆、花生用文火炒香，与杂苦荞茶一起用粉碎机粉碎后，利用蔬菜汁、水果汁的水分来湿润30分钟，不用再加水，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。制作烙饼、烘焙饼，蒸的馒头、包子、煮的水饺、抄手等面点。
蔬果杂粮营养汁的制作方法：相应按照各个配方的原料，多加蔬菜、水果的重量。把蔬果洗干净，把芝麻、黄豆、花生用文火炒香，与苦荞茶一起用粉碎机粉碎，利用蔬菜汁、水果汁的水分来湿润30分钟，不用再加水，再磨浆机磨第一次后，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、根据口感适量加配方中的水。
Claims (6)
1.其特征在于配方一、用葡萄3000克、番茄5500克、干木耳200克、芝麻2000克、苦荞茶1800克、花生800克、洋葱1000克，制作营养汁，番茄多加10千克、葡萄多加5千克，磨的浆适量加水2千克至5千克。
蔬果杂粮营养面点的制作方法：按照配方的原料，先把蔬菜、水果洗干净，把芝麻、花生用文火炒香，与苦荞茶一起用粉碎机粉碎一次后，用蔬菜、水果的营养水分，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、湿直接加小麦粉、制作烤饼、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。
蔬果杂粮营养汁的制作方法：相应按照配方的原料，番茄多加10千克、葡萄多加5千克，磨浆后适量加水1000-4000克。用粉碎机粉碎一次后，用蔬菜、水果的营养水分，湿润30分钟，再用磨浆机磨第一次的浆，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。
2.其特征在于配方二：用胡萝卜2000克、苹果6000克、香菇1000克、芝麻2100克、苦荞茶1800克、黄豆900克、洋葱1000克，制作营养汁苹果多加8千克、胡萝卜多加4千克，磨的浆适量加水2千克至5千克。
蔬果杂粮营养面点的制作方法：相应与配方一相同。
蔬果杂粮营养汁的制作方法：相应与配方一相同。
3.其特征在于配方三：用苹果5000克、番茄3500克、紫菜500克、芝麻2500克、苦荞茶2000克、花生700克、洋葱900克，制作营养汁番茄多加8千克、苹果多加7千克，磨的浆适量加水2至5千克。
蔬果杂粮营养面点的制作方法：相应与配方一相同。
蔬果杂粮营养汁的制作方法：相应与配方一相同。
4.其特征在于配方四：用萄葡5500克、胡萝卜3000克、干木耳200克、芝麻2200克、苦荞茶1800克、黄豆800克、洋葱1000克，制作营养汁萄葡多加8000克、胡萝卜6000克，磨的浆适量加水2至5千克。
蔬果杂粮营养面点的制作方法：相应与配方一相同。
蔬果杂粮营养汁的制作方法：相应与配方一相同。
5.其特征在于配方五：用白萝卜5000克、山药3000克、香菇1000克、芝麻2500克、苦荞茶1900克、花生900克、洋葱1000克，制作营养汁白萝多加10千克、山药多加5千克，磨的浆适量加水2至5千克。
蔬果杂粮营养面点的制作方法：相应与配方一相同。
蔬果杂粮营养汁的制作方法：相应与配方一相同。
6.其特征在于配方六：番茄3000克、白萝卜6000克、紫菜400克、芝麻2500克、苦荞茶2000克、黄豆1000克、洋葱800克，制作营养汁白萝卜多加10千克、番茄多加4千克，磨的浆适量加水2至5千克。
蔬果杂粮营养面点的制作方法：相应与配方一相同。
蔬果杂粮营养汁的制作方法：相应与配方一相同。
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