CN103989078B - 一种蜂蜜香蕉锅巴及其加工方法 - Google Patents
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Abstract
本发明公开了一种蜂蜜香蕉锅巴及其加工方法，由下列重量份的原料组成：大米150-300、香蕉20-30、蜂蜜10-20、木薯粉10-15、马齿苋15-20、脱脂奶粉5-8、海藻粉20-30、刺五加1-3、黑种草1-3、杜仲1-2、菟丝子1-2、营养添加剂10-15、米酒10-20、植物油适量。本发明蜂蜜香蕉锅巴，口感香嫩酥脆，丝甜美味，色泽金黄，惹人食欲，老少皆宜；配方添加其他中药成分，与其他食材原料配伍，增强保健功效，具有健脾益胃、补肾益脑、养肝明目、强筋壮骨的功效，滋养五脏，有益人体健康。
Description
技术领域
本发明涉及一种蜂蜜香蕉锅巴及其加工方法，属于食品加工技术领域。
背景技术
目前锅巴是深受广大消费者喜爱的小食品，已有大米锅巴、小米锅巴、大豆锅巴等多种产品，配料主要以米或面类、淀粉和风味烧烤调料组成。随着生活水平的提高，人们不仅讲究食品营养均衡，同时也追求食品的独特风味，但由于传统锅巴原料组成单一，不能满足人们对其营养、风味的追求，亟需一种操作方便，营养丰富均衡，风味独特的锅巴，迎合市场需求。
发明内容
本发明的目的在于提供一种蜂蜜香蕉锅巴及其加工方法。
本发明采用的技术方案如下：
一种蜂蜜香蕉锅巴，是由以下重量份的原料组成：
大米150-300、香蕉20-30、蜂蜜10-20、木薯粉10-15、马齿苋15-20、脱脂奶粉5-8、海藻粉20-30、刺五加1-3、黑种草1-3、杜仲1-2、菟丝子1-2、营养添加剂10-15、米酒10-20、植物油适量；
所述的营养添加剂由下述重量份的原料制成：菠萝蜜种仁粉6-10、树葡萄20-30、山楂粉6-10、黑豆皮粉8-12、余甘子粉4-8、猪皮冻15-20、玛卡粉4-6、金樱子3-5、火棘果3-5、走马胎2-3、丹参1-2、蜂蜜6-10、葡萄酒30-50、沙棘油3-6；
所述的营养添加剂的的制备方法为：（1）、将树葡萄洗净冷冻破碎研磨成粉，得果粉，将菠萝蜜仁粉与玛卡粉等粉体混合，入锅翻炒，同时喷淋沙棘油至粉体熟香，再精磨至160-200目，得营养粉；（2）、将金樱子、火棘果、走马胎、丹参洗净晒干粉碎至80-100目，加水煎煮，过滤去渣，滤液超滤，冷却后与葡萄酒搅拌均匀，与切制成块的猪皮冻一并入锅，文火加热，同时不断搅动至沸，加入营养粉、果粉及其他剩余原料，搅动均匀，文火焖润至稠状，即可。
所述的蜂蜜香蕉锅巴的加工方法，其特征在于包括以下步骤：
（1）、将刺五加、黑种草、杜仲、菟丝子加水煎煮，过滤去渣，与米酒混合均匀，加入洗净大米，入笼蒸制熟香，得熟米饭，保温待用；
（2）、将香蕉去皮切块捣压成泥，鲜嫩马齿苋洗净切末，与脱脂奶粉、木薯粉、海藻粉混合，加3-5倍水搅拌均匀，蒸制熟香，得果奶浆；
（3）、将果奶浆倒入熟米饭中，揉拌、擀压成片状，切制成块，放入植物油中煎炸至熟，捞出沥干，再将其他剩余原料搅拌均匀，刷涂到锅巴块上，烘烤至干香，即可。
本发明中黑种草为毛茛科黑种草属的种子，具有补脑肾，通经，通乳，利尿；
树葡萄，属于桃金娘科常绿灌木的果实，有利于预防心血管疾病，增强抵抗力，尤其对女性的活力年轻、皮肤亮丽有着显著促进作用；
火棘果为蔷薇科火棘属植物果实，能清除体内垃圾，改善体内循环，促进新陈代谢，有助于人体筋骨发达，增强体力及壮阳，可以刺激大肠蠕动，帮助排便，降低体内胆固醇，减少毒素，废物在体内的积存，达到预防中风，胃癌，子宫癌的功效；
走马胎为紫金牛科植物走马胎的干燥根，能够祛风活血，强壮筋骨。
与现有技术相比，本发明的优点是：
本发明蜂蜜香蕉锅巴，口感香嫩酥脆，丝甜美味，色泽金黄，惹人食欲，老少皆宜；配方添加其他中药成分，与其他食材原料配伍，增强保健功效，具有健脾益胃、补肾益脑、养肝明目、强筋壮骨的功效，滋养五脏，有益人体健康。
具体实施方式
一种蜂蜜香蕉锅巴，是由以下重量（克）的原料组成：
大米260、香蕉30、蜂蜜20、木薯粉15、马齿苋20、脱脂奶粉6、海藻粉20、刺五加2、黑种草3、杜仲2、菟丝子2、营养添加剂15、米酒20、植物油适量；
所述的营养添加剂由下述重量（克）的原料制成：菠萝蜜种仁粉10、树葡萄30、山楂粉10、黑豆皮粉12、余甘子粉8、猪皮冻20、玛卡粉5、金樱子5、火棘果5、走马胎3、丹参1、蜂蜜10、葡萄酒50、沙棘油5；
所述的营养添加剂的的制备方法为：（1）、将树葡萄洗净冷冻破碎研磨成粉，得果粉，将菠萝蜜仁粉与玛卡粉等粉体混合，入锅翻炒，同时喷淋沙棘油至粉体熟香，再精磨至160目，得营养粉；（2）、将金樱子、火棘果、走马胎、丹参洗净晒干粉碎至100目，加水煎煮，过滤去渣，滤液超滤，冷却后与葡萄酒搅拌均匀，与切制成块的猪皮冻一并入锅，文火加热，同时不断搅动至沸，加入营养粉、果粉及其他剩余原料，搅动均匀，文火焖润至稠状，即可。
所述的蜂蜜香蕉锅巴的加工方法，包括以下步骤：
（1）、将刺五加、黑种草、杜仲、菟丝子加水煎煮，过滤去渣，与米酒混合均匀，加入洗净大米，入笼蒸制熟香，得熟米饭，保温待用；
（2）、将香蕉去皮切块捣压成泥，鲜嫩马齿苋洗净切末，与脱脂奶粉、木薯粉、海藻粉混合，加5倍水搅拌均匀，蒸制熟香，得果奶浆；
（3）、将果奶浆倒入熟米饭中，揉拌、擀压成片状，切制成块，放入植物油中煎炸至熟，捞出沥干，再将其他剩余原料搅拌均匀，刷涂到锅巴块上，烘烤至干香，即可。
Claims (1)
1.一种蜂蜜香蕉锅巴，其特征在于，是由以下重量份的原料制成：
大米150-300、香蕉20-30、蜂蜜10-20、木薯粉10-15、马齿苋15-20、脱脂奶粉5-8、海藻粉20-30、刺五加1-3、黑种草1-3、杜仲1-2、菟丝子1-2、营养添加剂10-15、米酒10-20、植物油适量；
所述的营养添加剂由下述重量份的原料制成：菠萝蜜种仁粉6-10、树葡萄20-30、山楂粉6-10、黑豆皮粉8-12、余甘子粉4-8、猪皮冻15-20、玛卡粉4-6、金樱子3-5、火棘果3-5、走马胎2-3、丹参1-2、蜂蜜6-10、葡萄酒30-50、沙棘油3-6；
所述的营养添加剂的制备方法为：1）、将树葡萄洗净冷冻破碎研磨成粉，得果粉，将菠萝蜜仁粉与玛卡粉等粉体混合，入锅翻炒，同时喷淋沙棘油至粉体熟香，再精磨至160-200目，得营养粉；2）、将金樱子、火棘果、走马胎、丹参洗净晒干粉碎至80-100目，加水煎煮，过滤去渣，滤液超滤，冷却后与葡萄酒搅拌均匀，与切制成块的猪皮冻一并入锅，文火加热，同时不断搅动至沸，加入营养粉、果粉及其他剩余原料，搅动均匀，文火焖润至稠状，即可；
所述的蜂蜜香蕉锅巴的加工方法，包括以下步骤：
（1）、将刺五加、黑种草、杜仲、菟丝子加水煎煮，过滤去渣，与米酒混合均匀，加入洗净大米，入笼蒸制熟香，得熟米饭，保温待用；
（2）、将香蕉去皮切块捣压成泥，鲜嫩马齿苋洗净切末，与脱脂奶粉、木薯粉、海藻粉混合，加3-5倍水搅拌均匀，蒸制熟香，得果奶浆；
（3）、将果奶浆倒入熟米饭中，揉拌、擀压成片状，切制成块，放入植物油中煎炸至熟，捞出沥干，再将其他剩余原料搅拌均匀，刷涂到锅巴块上，烘烤至干香，即可。
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