CN104055027A - 一种拔丝苹果糯米饼及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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Abstract
本发明公开了一种拔丝苹果糯米饼,是由下述重量份的原料制成:苹果70-80、糯米30-40、兰香子10-15、乳清粉10-15、甜菊叶8-10、白芍6-7、芒果核2-3、紫金牛3-4、红景天3-4、锦灯笼2-3、银花藤1-2、菱角壳1-2、花蜜适量、花生油适量;本发明将苹果与糯米、兰香子等营养原料混合打浆,再压制成饼状,油炸后淋上特制花蜜,不但营养丰富、香甜味美、软糯可口、风味独特,更具有健脾养胃、补中益气、清热排毒、降血压、净化肠道的功效,适合大多数人品尝。
Description
技术领域
本发明涉及一种营养饼,尤其涉及一种拔丝苹果糯米饼及其制备方法。
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,提供了一种拔丝苹果糯米饼及其制备方法。
本发明是通过以下技术方案实现的:
一种拔丝苹果糯米饼,是由下述重量份的原料制成:
苹果70-80、糯米30-40、兰香子10-15、乳清粉10-15、甜菊叶8-10、白芍6-7、芒果核2-3、紫金牛3-4、红景天3-4、锦灯笼2-3、银花藤1-2、菱角壳1-2、花蜜适量、花生油适量;
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。
一种拔丝苹果糯米饼制备方法,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)将甜菊叶、白芍、芒果核、紫金牛、红景天、锦灯笼、银花藤、菱角壳混合粉碎,加入8-10倍清水煎煮1-2小时,过滤,滤液喷雾干燥,得到粉料;
(3)将新鲜苹果去皮去核后在0-5℃下冷藏,将糯米、兰香子拣杂淘洗后沥干,送入锅中,小火翻炒至熟香,取出冷却后磨粉,得到熟米粉;
(4)将上述粉料、冰苹果、熟米粉与乳清粉混合打成浆,压制成型,做成饼状,在0℃以下冷冻储藏,食用前取出解冻,用烧热的花生油炸至金黄,捞出沥干油,将上述花蜜加热煮沸,淋在金黄的糯米饼上即可。
与现有技术相比,本发明的优点是:
本发明将苹果与糯米、兰香子等营养原料混合打浆,再压制成饼状,油炸后淋上特制花蜜,不但营养丰富、香甜味美、软糯可口、风味独特,更具有健脾养胃、补中益气、清热排毒、降血压、净化肠道的功效,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:
一种拔丝苹果糯米饼,是由下述重量(斤)的原料制成:
苹果70、糯米30、兰香子10、乳清粉10、甜菊叶8、白芍6、芒果核2、紫金牛3、红景天3、锦灯笼2、银花藤1、菱角壳1、花蜜适量、花生油适量;
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。
一种拔丝苹果糯米饼制备方法,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)将甜菊叶、白芍、芒果核、紫金牛、红景天、锦灯笼、银花藤、菱角壳混合粉碎,加入8倍清水煎煮1小时,过滤,滤液喷雾干燥,得到粉料;
(3)将新鲜苹果去皮去核后在3℃下冷藏,将糯米、兰香子拣杂淘洗后沥干,送入锅中,小火翻炒至熟香,取出冷却后磨粉,得到熟米粉;
(4)将上述粉料、冰苹果、熟米粉与乳清粉混合打成浆,压制成型,做成饼状,在0℃以下冷冻储藏,食用前取出解冻,用烧热的花生油炸至金黄,捞出沥干油,将上述花蜜加热煮沸,淋在金黄的糯米饼上即可。
Claims (2)
1.一种拔丝苹果糯米饼,其特征在于是由下述重量份的原料制成:
苹果70-80、糯米30-40、兰香子10-15、乳清粉10-15、甜菊叶8-10、白芍6-7、芒果核2-3、紫金牛3-4、红景天3-4、锦灯笼2-3、银花藤1-2、菱角壳1-2、花蜜适量、花生油适量;
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。
2.一种如权利要求1所述的拔丝苹果糯米饼制备方法,其特征在于包括以下步骤:
(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)将甜菊叶、白芍、芒果核、紫金牛、红景天、锦灯笼、银花藤、菱角壳混合粉碎,加入8-10倍清水煎煮1-2小时,过滤,滤液喷雾干燥,得到粉料;
(3)将新鲜苹果去皮去核后在0-5℃下冷藏,将糯米、兰香子拣杂淘洗后沥干,送入锅中,小火翻炒至熟香,取出冷却后磨粉,得到熟米粉;
(4)将上述粉料、冰苹果、熟米粉与乳清粉混合打成浆,压制成型,做成饼状,在0℃以下冷冻储藏,食用前取出解冻,用烧热的花生油炸至金黄,捞出沥干油,将上述花蜜加热煮沸,淋在金黄的糯米饼上即可。
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Citations (4)
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CN103462035A (zh) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | 一种止咳化痰椰子饼 |
CN103609645A (zh) * | 2013-12-03 | 2014-03-05 | 王新新 | 一种苹果土豆饼 |
CN103651701A (zh) * | 2013-12-04 | 2014-03-26 | 李春燕 | 一种巧克力玉米酥饼 |
CN103719684A (zh) * | 2013-12-17 | 2014-04-16 | 当涂县科辉商贸有限公司 | 一种紫米兰香子年糕及其制备方法 |
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Patent Citations (4)
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CN103462035A (zh) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | 一种止咳化痰椰子饼 |
CN103609645A (zh) * | 2013-12-03 | 2014-03-05 | 王新新 | 一种苹果土豆饼 |
CN103651701A (zh) * | 2013-12-04 | 2014-03-26 | 李春燕 | 一种巧克力玉米酥饼 |
CN103719684A (zh) * | 2013-12-17 | 2014-04-16 | 当涂县科辉商贸有限公司 | 一种紫米兰香子年糕及其制备方法 |
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