CN104207014A - 一种甘蔗红花包子及其制备方法 - Google Patents
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Abstract
本发明公开了一种甘蔗红花包子,由下列重量份的原料制成:面粉600-700、营养添加剂9-14、杨桃20-30、生姜糖4-9、蛤蜊肉5-10、冬瓜10-30、乳酸菌0.6-1、葡萄10-20、食盐4-5、甘蔗渣2-3、白芝麻2-10、果酱1-4、蝉花0.5-0.9、红花籽1-1.2、岩梭花0.5-1、白郎花1-2、牛大力1-2、味精1-2、橄榄油、水以及鲜酵母适量,本发明添加的杨桃、生姜糖、蛤蜊肉等原料,丰富了本发明的营养,此外,本发明还含有多种中草药成分,经常食用可有益于活血润燥、止咳平喘、行气通络的功效。
Description
技术领域
本发明涉及一种保健甘蔗红花包子,尤其涉及一种甘蔗红花包子及其制备方法。
背景技术
包子一般作为早餐,不吃早餐导致的能量和营养素摄入的不足,很难从午餐和晚餐中得到充分补充。所以,每天都应该吃早餐,并且要吃好早餐,以保证摄入充足的能量和营养素。市场上的早餐已经不能够满足人们的日常需求,高营养且具有一定的养生保健的早餐越来越受到消费者的青睐,因此增加包子所富含的营养价值和保健价值正在成为主题。
发明内容
本发明克服了现有技术中的不足,提供了一种甘蔗红花包子及其制备方法。
本发明是通过以下技术方案实现的:
一种甘蔗红花包子,由下列重量份的原料制成:
面粉600-700、营养添加剂9-14、杨桃20-30、生姜糖4-9、蛤蜊肉5-10、冬瓜10-30、乳酸菌0.6-1、葡萄10-20、食盐4-5、甘蔗渣2-3、白芝麻2-10、果酱1-4、蝉花0.5-0.9、红花籽1-1.2、岩梭花0.5-1、白郎花1-2、牛大力1-2、味精1-2、橄榄油、水以及鲜酵母适量;
所述营养添加剂由下列重量份原料制成:
玄参1.2-2、鹿角霜2.2-3、当归叶1.4-1.8、墨旱莲0.9-1.3、杨梅叶1.8-2、爆米花6-7、元宵5-6、红茶粉4-6;
制备方法为:
(1)玄参、鹿角霜、当归叶、墨旱莲、杨梅叶加5-7倍水,煎煮25-30分钟,滤渣得药液,将药液经喷雾干燥得中药粉;
(2)取爆米花剁碎,得爆米花屑,元宵切丁,滚爆米花屑入油锅煎炸10-20秒,取出沥干,冷却烘干研磨成粉,与中药粉混合,即得;
一种甘蔗红花包子的制备方法,其特征在于包括以下步骤:
(1)将所述重量份的蝉花、红花籽、岩梭花、白郎花、牛大力用4-5倍水浸提后浓缩,得药汤;鲜酵母用少许水化开,倒入面粉中加入药汤以及适量开水拌匀,揉好的面团盖湿布醒发至可用,发好的面团揉搓至内部无气体光滑的面团,盖布静置;
(2)冬瓜榨汁,生姜糖入油锅熬化,兑冬瓜汁,混匀;蛤蜊肉切片,穿串,涂抹冬瓜糖汁,撒上白芝麻,上烤炉烘烤1-2分钟,取下蛤蜊肉,晾干,再冷冻干燥,研磨成粉;
(3)杨桃、葡萄、甘蔗渣混合入搅拌机搅拌成糊,接种乳酸菌发酵40-50分钟,取出,待用;
(4)将上述步骤所得物料以及剩余物料混合,得甘蔗红花包子馅,将面团做成甘蔗红花包子皮,包上甘蔗红花包子馅做成甘蔗红花包子,将成型的甘蔗红花包子在10-15分钟内进行速冻,速冻温度为-10--15℃,速冻时间为25-30分钟,将速冻好的甘蔗红花包子整理包装,在-6℃以下低温储藏。
本发明的优点是:
本发明添加的杨桃、生姜糖、蛤蜊肉等原料,丰富了本发明的营养,此外,本发明还含有多种中草药成分,经常食用可有益于活血润燥、止咳平喘、行气通络的功效。
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1:
一种甘蔗红花包子,由下列重量份(斤)的原料制成:
面粉700、营养添加剂9、杨桃25、生姜糖4-9、蛤蜊肉8、冬瓜15、乳酸菌0.6、葡萄10-20、食盐4、甘蔗渣2、白芝麻8、果酱1-4、蝉花0.9、红花籽1.2、岩梭花1、白郎花1、牛大力1、味精2、橄榄油、水以及鲜酵母适量;
所述营养添加剂由下列重量份原料制成:
玄参1.2、鹿角霜2.2、当归叶1.4、墨旱莲0.9、杨梅叶1.8、爆米花6、元宵5、红茶粉4;
制备方法为:
(1)玄参、鹿角霜、当归叶、墨旱莲、杨梅叶加5倍水,煎煮25分钟,滤渣得药液,将药液经喷雾干燥得中药粉;
(2)取爆米花剁碎,得爆米花屑,与红茶粉合并,待用;元宵切丁,滚爆米花屑以及红茶粉的混合物入油锅煎炸10秒,取出沥干,冷却烘干研磨成粉,与中药粉混合,即得;
一种甘蔗红花包子的制备方法,包括以下步骤:
(1)将所述重量份的蝉花、红花籽、岩梭花、白郎花、牛大力用4倍水浸提后浓缩,得药汤;鲜酵母用少许水化开,倒入面粉中加入药汤以及适量开水拌匀,揉好的面团盖湿布醒发至可用,发好的面团揉搓至内部无气体光滑的面团,盖布静置;
(2)冬瓜榨汁,生姜糖入油锅熬化,兑冬瓜汁,混匀;蛤蜊肉切片,穿串,涂抹冬瓜糖汁,撒上白芝麻,上烤炉烘烤1分钟,取下蛤蜊肉,晾干,再冷冻干燥,研磨成粉;
(3)杨桃、葡萄、甘蔗渣混合入搅拌机搅拌成糊,接种乳酸菌发酵40分钟,取出,待用;
(4)将上述步骤所得物料以及剩余物料混合,得甘蔗红花包子馅,将面团做成甘蔗红花包子皮,包上甘蔗红花包子馅做成甘蔗红花包子,将成型的甘蔗红花包子在10分钟内进行速冻,速冻温度为-10℃,速冻时间为25分钟,将速冻好的甘蔗红花包子整理包装,在-6℃以下低温储藏。
Claims (2)
1.一种甘蔗红花包子,其特征在于由下列重量份的原料制成:
面粉600-700、营养添加剂9-14、杨桃20-30、生姜糖4-9、蛤蜊肉5-10、冬瓜10-30、乳酸菌0.6-1、葡萄10-20、食盐4-5、甘蔗渣2-3、白芝麻2-10、果酱1-4、蝉花0.5-0.9、红花籽1-1.2、岩梭花0.5-1、白郎花1-2、牛大力1-2、味精1-2、橄榄油、水以及鲜酵母适量;
所述营养添加剂由下列重量份原料制成:
玄参1.2-2、鹿角霜2.2-3、当归叶1.4-1.8、墨旱莲0.9-1.3、杨梅叶1.8-2、爆米花6-7、元宵5-6、红茶粉4-6;
制备方法为:
(1)玄参、鹿角霜、当归叶、墨旱莲、杨梅叶加5-7倍水,煎煮25-30分钟,滤渣得药液,将药液经喷雾干燥得中药粉;
(2)取爆米花剁碎,得爆米花屑,元宵切丁,滚爆米花屑入油锅煎炸10-20秒,取出沥干,冷却烘干研磨成粉,与中药粉混合,即得。
2.根据权利要求1所述的一种甘蔗红花包子的制备方法,其特征在于包括以下步骤:
(1)将所述重量份的蝉花、红花籽、岩梭花、白郎花、牛大力用4-5倍水浸提后浓缩,得药汤;鲜酵母用少许水化开,倒入面粉中加入药汤以及适量开水拌匀,揉好的面团盖湿布醒发至可用,发好的面团揉搓至内部无气体光滑的面团,盖布静置;
(2)冬瓜榨汁,生姜糖入油锅熬化,兑冬瓜汁,混匀;蛤蜊肉切片,穿串,涂抹冬瓜糖汁,撒上白芝麻,上烤炉烘烤1-2分钟,取下蛤蜊肉,晾干,再冷冻干燥,研磨成粉;
(3)杨桃、葡萄、甘蔗渣混合入搅拌机搅拌成糊,接种乳酸菌发酵40-50分钟,取出,待用;
(4)将上述步骤所得物料以及剩余物料混合,得甘蔗红花包子馅,将面团做成甘蔗红花包子皮,包上甘蔗红花包子馅做成甘蔗红花包子,将成型的甘蔗红花包子在10-15分钟内进行速冻,速冻温度为-10--15℃,速冻时间为25-30分钟,将速冻好的甘蔗红花包子整理包装,在-6℃以下低温储藏。
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