CN103932295B - 一种椰奶风味芝麻酱及其制备方法 - Google Patents
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Abstract
一种椰奶风味芝麻酱及其制备方法,其特征在于由下列重量份的原料制成:黑芝麻90-100、甘草2-3、砂仁1-2、枇杷叶4-5、番薯叶2.5-4、南烛叶1-2、茱苓草0.9-1、阿胶2-3、白醋8-10、松菌2-3、椰奶7-8、糯米粉30-33、香油2-3、豆豉4-5、榛仁6-7、荸荠12-13、番薯25-30、黄豆酱500-550、营养添加剂5-6。本发明的芝麻酱制备工艺简单,且配方合理科学,其中添加的榛仁中含有丰富的蛋白质、维生素及钙、铁等微量元素,具有有补脾胃、益气力、明目的功效,而添加的荸荠、番薯则使得本发明味道更加香甜,此外,本发明还添加了多种中草药,具有补脾益气、养肝肾、益肠胃的功效。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种椰奶风味芝麻酱及其制备方法。
背景技术
酱是以豆类、小麦粉、水果、肉类等物为主要原料加工而成的糊状调味品,多用于烹调菜肴。目前,市场上销售的酱的种类繁多,但其只具有单一的调味功能,而不具有保健功能,已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种椰奶风味芝麻酱及其制备方法,本发明具有香郁可口,营养健康的特点。
本发明所采用的技术方案是:
一种椰奶风味芝麻酱,其特征在于由以下重量份的原料制成:
黑芝麻90-100、甘草2-3、砂仁1-2、枇杷叶4-5、番薯叶2.5-4、南烛叶1-2、茱苓草0.9-1、阿胶2-3、白醋8-10、松菌2-3、椰奶7-8、糯米粉30-33、香油2-3、豆豉4-5、榛仁6-7、荸荠12-13、番薯25-30、黄豆酱500-550、营养添加剂5-6;
所述营养添加剂由下列重量份的原料制成:山楂核1-1.5、白茅根0.8-1、太子参0.7-0.9、远志1-1.3、绿豆3-4、冰糖1-2、核桃粉4-5、木瓜20-23、南瓜30-35、虾皮9-10、葡萄籽油1-2;
制备方法为:(1)将绿豆加5-6倍的水大火煮沸,过滤除渣,在所得绿豆汤中加入冰糖,搅拌至冰糖完全融化后加入山楂核、白茅根、太子参、远志,密封浸泡8-10小时,过滤除渣,得保健绿豆汤;
(2)取木瓜、南瓜果肉,送入蒸锅大火蒸20-25分钟后取出,捣成泥,然后加入保健绿豆汤,在60-70℃下焖制20-30分钟,再经烘干后研成粉末;
(3)将虾皮与葡萄籽油混合拌匀,烘干后粉碎,然后与步骤(2)所得物料及剩余物料混合拌匀,即得。
所述的椰奶风味芝麻酱的制备方法,其特征在于包括以下步骤:
(1)将甘草、砂仁、枇杷叶、番薯叶、南烛叶、茱苓草加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末,得中药粉;
(2)将阿胶、白醋混合,隔水大火蒸至阿胶完全融化,得阿胶醋;将黑芝麻置于清水中浸泡3-4小时后捞出、沥干,与阿胶醋混合入锅,小火炒制30-35分钟后出料;
(3)将松菌加椰奶大火煮沸,过滤除渣,得菌味椰奶;将糯米粉与菌味椰奶混合拌匀,烘干备用;
(4)将荸荠、番薯去皮,加一倍的水打浆,过滤除渣,收集滤液;将豆豉、榛仁混合入锅,小火炒香后加入香油,在60-70℃下闷润至干后出料,加滤液研磨匀质,然后与步骤(1)、(2)、(3)所得物料及剩余物料混合拌匀,即得。
本发明中的南烛叶为杜鹃花科植物乌饭树的叶,茱苓草为龙胆科植物秦岭龙胆的全草。
本发明的有益效果为:
本发明的芝麻酱制备工艺简单、易推广,且配方合理科学,其中添加的榛仁中含有丰富的蛋白质、维生素及钙、铁等微量元素,具有有补脾胃、益气力、明目的功效,而添加的荸荠、番薯则使得本发明味道更加香甜,此外,本发明还添加了多种中草药,具有补脾益气、养肝肾、益肠胃的功效。
具体实施方式
一种椰奶风味芝麻酱,其特征在于由以下重量份(公斤)的原料制成:
黑芝麻90、甘草2、砂仁2、枇杷叶5、番薯叶2.5、南烛叶2、茱苓草0.9、阿胶2、白醋10、松菌2、椰奶8、糯米粉33、香油3、豆豉4、榛仁7、荸荠13、番薯30、黄豆酱550、营养添加剂5;
所述营养添加剂由下列重量份(公斤)的原料制成:山楂核1.5、白茅根0.8、太子参0.9、远志1.3、绿豆4、冰糖2、核桃粉5、木瓜23、南瓜35、虾皮10、葡萄籽油2;
制备方法为:(1)将绿豆加5-6倍的水大火煮沸,过滤除渣,在所得绿豆汤中加入冰糖,搅拌至冰糖完全融化后加入山楂核、白茅根、太子参、远志,密封浸泡8-10小时,过滤除渣,得保健绿豆汤;
(2)取木瓜、南瓜果肉,送入蒸锅大火蒸20-25分钟后取出,捣成泥,然后加入保健绿豆汤,在60-70℃下焖制20-30分钟,再经烘干后研成粉末;
(3)将虾皮与葡萄籽油混合拌匀,烘干后粉碎,然后与步骤(2)所得物料及剩余物料混合拌匀,即得。
所述的椰奶风味芝麻酱的制备方法,包括以下步骤:
(1)将甘草、砂仁、枇杷叶、番薯叶、南烛叶、茱苓草加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末,得中药粉;
(2)将阿胶、白醋混合,隔水大火蒸至阿胶完全融化,得阿胶醋;将黑芝麻置于清水中浸泡3-4小时后捞出、沥干,与阿胶醋混合入锅,小火炒制30-35分钟后出料;
(3)将松菌加椰奶大火煮沸,过滤除渣,得菌味椰奶;将糯米粉与菌味椰奶混合拌匀,烘干备用;
(4)将荸荠、番薯去皮,加一倍的水打浆,过滤除渣,收集滤液;将豆豉、榛仁混合入锅,小火炒香后加入香油,在60-70℃下闷润至干后出料,加滤液研磨匀质,然后与步骤(1)、(2)、(3)所得物料及剩余物料混合拌匀,即得。
Claims (1)
1.一种椰奶风味芝麻酱,其特征在于由以下重量份的原料制成:黑芝麻90-100、甘草2-3、砂仁1-2、枇杷叶4-5、番薯叶2.5-4、南烛叶1-2、茱苓草0.9-1、阿胶2-3、白醋8-10、松菌2-3、椰奶7-8、糯米粉30-33、香油2-3、豆豉4-5、榛仁6-7、荸荠12-13、番薯25-30、黄豆酱500-550、营养添加剂5-6;
所述营养添加剂由下列重量份的原料制成:山楂核1-1.5、白茅根0.8-1、太子参0.7-0.9、远志1-1.3、绿豆3-4、冰糖1-2、核桃粉4-5、木瓜20-23、南瓜30-35、虾皮9-10、葡萄籽油1-2;
所述营养添加剂的制备方法为:
(a)将绿豆加5-6倍的水大火煮沸,过滤除渣,在所得绿豆汤中加入冰糖,搅拌至冰糖完全融化后加入山楂核、白茅根、太子参、远志,密封浸泡8-10小时,过滤除渣,得保健绿豆汤;
(b)取木瓜、南瓜果肉,送入蒸锅大火蒸20-25分钟后取出,捣成泥,然后加入保健绿豆汤,在60-70℃下焖制20-30分钟,再经烘干后研成粉末;
(c)将虾皮与葡萄籽油混合拌匀,烘干后粉碎,然后与步骤(b)所得物料及剩余物料混合拌匀,即得;
所述的椰奶风味芝麻酱的制备方法,包括以下步骤:
(1)将甘草、砂仁、枇杷叶、番薯叶、南烛叶、茱苓草加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末,得中药粉;
(2)将阿胶、白醋混合,隔水大火蒸至阿胶完全融化,得阿胶醋;将黑芝麻置于清水中浸泡3-4小时后捞出、沥干,与阿胶醋混合入锅,小火炒制30-35分钟后出料;
(3)将松菌加椰奶大火煮沸,过滤除渣,得菌味椰奶;将糯米粉与菌味椰奶混合拌匀,烘干备用;
(4)将荸荠、番薯去皮,加一倍的水打浆,过滤除渣,收集滤液;将豆豉、榛仁混合入锅,小火炒香后加入香油,在60-70℃下闷润至干后出料,加滤液研磨匀质,然后与步骤(1)、(2)、(3)所得物料及剩余物料混合拌匀,即得。
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