CN104055023B - 一种拔丝柠檬燕麦饼及其制备方法 - Google Patents
一种拔丝柠檬燕麦饼及其制备方法 Download PDFInfo
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种拔丝柠檬燕麦饼,是由下述重量份的原料制成:柠檬60-70、燕麦40-50、绿茶粉10-15、黄瓜粉8-12、杜仲6-7、熟地黄3-4、甜菊叶7-8、香橼1-2、紫菀3-4、青钱柳叶2-3、白绿叶1-2、桔梗2-3、椰汁和花蜜适量;本发明将柠檬与燕麦、绿茶等营养原料混合打浆,再压制成饼状,蒸熟后淋上特制花蜜,不但营养丰富、酸甜味美、软糯可口、风味独特,更具有降血压、降胆固醇、益肝和胃、美容养颜、提高免疫力的功效,适合大多数人品尝。
Description
技术领域
本发明涉及一种营养饼,尤其涉及一种拔丝柠檬燕麦饼及其制备方法。
背景技术
拔丝水果是一道深受人们喜爱的美食,它是将水果切块、裹上外粉后油炸,再淋上一层糖浆后做成,不但成分单一,口味单一,更受到香蕉、苹果、菠萝等食物季节性的影响,不能一年四季照常供应,因此本发明提供一种拔丝营养饼。
发明内容
本发明克服了现有技术不足,提供了一种拔丝柠檬燕麦饼及其制备方法。
本发明是通过以下技术方案实现的:
一种拔丝柠檬燕麦饼,是由下述重量份的原料制成:
柠檬60-70、燕麦40-50、绿茶粉10-15、黄瓜粉8-12、杜仲6-7、熟地黄3-4、甜菊叶7-8、香橼1-2、紫菀3-4、青钱柳叶2-3、白绿叶1-2、桔梗2-3、椰汁和花蜜适量;
所述花蜜是由下述重量比的原料制成:桂花:薄荷叶:蜂蜜=2:1:8-10。
一种拔丝柠檬燕麦饼制备方法,包括以下步骤:
(1)将新鲜桂花、薄荷叶去杂洗净,用沸水漂烫10-15秒,再立即冷冻干燥后粉碎,过80-100目筛,得到的花叶粉与蜂蜜混合均匀,得到花蜜;
(2)将新鲜柠檬去皮后在0-5℃下冷藏,将燕麦拣杂洗净后晒干,浸泡在椰汁中,4-5小时后滤出,膨化后磨粉,过100-120目筛,得到燕麦粉;
(3)将杜仲、熟地黄、甜菊叶、香橼、紫菀、青钱柳叶、白绿叶、桔梗混合粉碎,加入7-8倍清水,小火慢炖1-2小时,过滤,滤液喷雾干燥,得到粉料;
(4)将上述冰柠檬、燕麦粉、粉料与绿茶粉、黄瓜粉混合打成浆,压制成型,做成饼状,在0℃以下冷冻储藏,食用前取出解冻,送入蒸锅后大火蒸熟,将上述花蜜加热煮沸,淋在蒸熟的燕麦饼上即可。
与现有技术相比,本发明的优点是:
本发明将柠檬与燕麦、绿茶等营养原料混合打浆,再压制成饼状,蒸熟后淋上特制花蜜,不但营养丰富、酸甜味美、软糯可口、风味独特,更具有降血压、降胆固醇、益肝和胃、美容养颜、提高免疫力的功效,适合大多数人品尝。
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:
一种拔丝柠檬燕麦饼,是由下述重量(斤)的原料制成:
柠檬60、燕麦40、绿茶粉10、黄瓜粉8、杜仲6、熟地黄3、甜菊叶7、香橼1、紫菀3、青钱柳叶2、白绿叶1、桔梗2、椰汁和花蜜适量;
所述花蜜是由下述重量比的原料制成:桂花:薄荷叶:蜂蜜=2:1:9。
一种拔丝柠檬燕麦饼制备方法,包括以下步骤:
(1)将新鲜桂花、薄荷叶去杂洗净,用沸水漂烫10秒,再立即冷冻干燥后粉碎,过100目筛,得到的花叶粉与蜂蜜混合均匀,得到花蜜;
(2)将新鲜柠檬去皮后在3℃下冷藏,将燕麦拣杂洗净后晒干,浸泡在椰汁中,5小时后滤出,膨化后磨粉,过120目筛,得到燕麦粉;
(3)将杜仲、熟地黄、甜菊叶、香橼、紫菀、青钱柳叶、白绿叶、桔梗混合粉碎,加入8倍清水,小火慢炖1小时,过滤,滤液喷雾干燥,得到粉料;
(4)将上述冰柠檬、燕麦粉、粉料与绿茶粉、黄瓜粉混合打成浆,压制成型,做成饼状,在0℃以下冷冻储藏,食用前取出解冻,送入蒸锅后大火蒸熟,将上述花蜜加热煮沸,淋在蒸熟的燕麦饼上即可。
Claims (1)
1.一种拔丝柠檬燕麦饼,其特征在于是由下述重量份的原料制成:柠檬60-70、燕麦40-50、绿茶粉10-15、黄瓜粉8-12、杜仲6-7、熟地黄3-4、甜菊叶7-8、香橼1-2、紫菀3-4、青钱柳叶2-3、白绿叶1-2、桔梗2-3、椰汁和花蜜适量;所述花蜜是由下述重量比的原料制成:桂花:薄荷叶:蜂蜜=2:1:8-10;
所述拔丝柠檬燕麦饼的制备方法包括以下步骤:
(1)将新鲜桂花、薄荷叶去杂洗净,用沸水漂烫10-15秒,再立即冷冻干燥后粉碎,过80-100目筛,得到的花叶粉与蜂蜜混合均匀,得到花蜜;
(2)将新鲜柠檬去皮后在0-5℃下冷藏,将燕麦拣杂洗净后晒干,浸泡在椰汁中,4-5小时后滤出,膨化后磨粉,过100-120目筛,得到燕麦粉;
(3)将杜仲、熟地黄、甜菊叶、香橼、紫菀、青钱柳叶、白绿叶、桔梗混合粉碎,加入7-8倍清水,小火慢炖1-2小时,过滤,滤液喷雾干燥,得到粉料;
(4)将上述冰柠檬、燕麦粉、粉料与绿茶粉、黄瓜粉混合打成浆,压制成型,做成饼状,在0℃以下冷冻储藏,食用前取出解冻,送入蒸锅后大火蒸熟,将上述花蜜加热煮沸,淋在蒸熟的燕麦饼上即可。
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