CN104286765A - 一种提神紫薯酥及其制备方法 - Google Patents
一种提神紫薯酥及其制备方法 Download PDFInfo
- Publication number
- CN104286765A CN104286765A CN201410492253.5A CN201410492253A CN104286765A CN 104286765 A CN104286765 A CN 104286765A CN 201410492253 A CN201410492253 A CN 201410492253A CN 104286765 A CN104286765 A CN 104286765A
- Authority
- CN
- China
- Prior art keywords
- parts
- purple sweet
- refreshing
- sweet potato
- pot
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 15
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000014510 cooky Nutrition 0.000 title abstract 5
- 239000000843 powder Substances 0.000 claims abstract description 12
- 235000021539 instant coffee Nutrition 0.000 claims abstract description 9
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 7
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 241000112528 Ligusticum striatum Species 0.000 claims abstract description 7
- 241000237502 Ostreidae Species 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 235000019503 curry powder Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 235000008390 olive oil Nutrition 0.000 claims abstract description 7
- 239000004006 olive oil Substances 0.000 claims abstract description 7
- 235000020636 oyster Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 4
- 235000020232 peanut Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 27
- 238000007599 discharging Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 15
- 235000004976 Solanum vernei Nutrition 0.000 claims description 11
- 241000352057 Solanum vernei Species 0.000 claims description 11
- 235000013330 chicken meat Nutrition 0.000 claims description 9
- 235000010675 chips/crisps Nutrition 0.000 claims description 9
- 241000212906 Aeschynomene Species 0.000 claims description 7
- 239000001771 mentha piperita Substances 0.000 claims description 7
- 241000205585 Aquilegia canadensis Species 0.000 claims description 6
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 6
- 240000001085 Trapa natans Species 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000008989 cinnamomi cortex Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000013575 mashed potatoes Nutrition 0.000 claims description 6
- 239000002674 ointment Substances 0.000 claims description 6
- 229940026314 red yeast rice Drugs 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 235000009165 saligot Nutrition 0.000 claims description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 3
- 235000018262 Arachis monticola Nutrition 0.000 claims description 3
- 241000238557 Decapoda Species 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 230000005587 bubbling Effects 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 210000001161 mammalian embryo Anatomy 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 2
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 2
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 2
- 244000144706 Aeschynomene indica Species 0.000 abstract 1
- 235000004051 Aeschynomene indica Nutrition 0.000 abstract 1
- 244000141218 Alpinia officinarum Species 0.000 abstract 1
- 244000167230 Lonicera japonica Species 0.000 abstract 1
- 235000017617 Lonicera japonica Nutrition 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 241000501113 Sargentodoxa cuneata Species 0.000 abstract 1
- 235000015872 dietary supplement Nutrition 0.000 abstract 1
- 235000021018 plums Nutrition 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021374 legumes Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 241000122904 Mucuna Species 0.000 description 1
- 244000110989 ambatch Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
Classifications
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
一种提神紫薯酥及其制备方法,其特征在于由下列重量份的原料制成:紫薯400-420、乌梅17-20、牡蛎5-6、红曲米30-32、豆豉6-9、面粉50-55、玉米碴30-32、咖喱粉7-8、橄榄油12-13、速溶咖啡粉20-22、白砂糖60-62、花生碎末40-44、薄荷叶3-4、菊花5-6、金银花2-3、川芎2-3、良姜4-5、黑血藤1-2、梗通草2-3、酒糟10-12、黄泥100-110、营养添加剂13-15。本发明经烤制后香气四溢,且本发明配方合理,营养丰富,其中添加的速溶咖啡粉不仅使得本发明风味独特、味道香醇,同时搭配本发明中的薄荷叶等中草药可达到提神的功效,可在工作学习时食用。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种提神紫薯酥及其制备方法。
背景技术
食品工业的发展直接影响人民的营养健康水平,随着现代城市化步伐的加快,亚健康问题日益突出。长期服用药品不但起不到理想的疗效,还会使健康进一步受损。因此,如何通过饮食达到健康保健功效日益引起人们的重视。而紫薯因其口味香甜而受到人们喜爱,但目前市场上出现的有关紫薯的产品营养成分单一,无法均衡保证营养摄入,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提神紫薯酥及其制备方法,本发明具有香味浓郁、营养丰富的特点。
本发明所采用的技术方案是:
一种提神紫薯酥,其特征在于由以下重量份的原料制成:
紫薯400-420、乌梅17-20、牡蛎5-6、红曲米30-32、豆豉6-9、面粉50-55、玉米碴30-32、咖喱粉7-8、橄榄油12-13、速溶咖啡粉20-22、白砂糖60-62、花生碎末40-44、薄荷叶3-4、菊花5-6、金银花2-3、川芎2-3、良姜4-5、黑血藤1-2、梗通草2-3、酒糟10-12、黄泥100-110、营养添加剂13-15;
所述营养添加剂由下列重量份的原料制成:菱角8-9、米酒40-44、桂皮粉1-2、菜籽油1-2、乌骨鸡肉10-12、虾皮粉7-8;
制备方法为:(1)将菱角送入开水锅中,大火煮制30-35分钟后捞出,去壳,烘干后研成粉末;
(2)将乌骨鸡肉与米酒混合入锅,小火焖煮40-50分钟后出料,取乌骨鸡肉,切片,与桂皮粉、菜籽油混合入锅,大火翻炒5-6分钟后出料,送入烘箱,待含水量降至6-7%时出料,进行粉碎,然后与步骤(1)所得物料及剩余物料混匀,即得。
所述的提神紫薯酥的制备方法,其特征在于包括以下步骤:
(1)将薄荷叶、菊花、金银花、川芎、良姜、黑血藤、梗通草加5-6倍的水文火煎煮40-50分钟,过滤分离,得药液和药渣,所得药液经小火熬膏,得中药膏;
(2)将药渣烘干后粉碎,与酒糟、黄泥混合拌匀,均匀裹在紫薯表面;
(3)在烤盘上铺上油纸,然后放上步骤(2)所得物料,送入烤箱,在180-190℃下烤制30-40分钟后出料,去除泥和紫薯皮,所得物料打成泥状,得紫薯泥;
(4)取乌梅果肉,与牡蛎混合,加一倍的水打浆,过滤除渣,所得物料与红曲米、豆豉混合入锅,煮干后出料,打成泥,然后与中药膏、紫薯泥、面粉、玉米碴、咖喱粉、橄榄油混合拌匀,制胚,送入烤箱,在150-170℃下烤制13-15分钟后出料;
(5)将速溶咖啡粉、白砂糖入锅,加入1/4的水,小火加热至物料完全融化并冒泡时起锅,所得物料均匀浇在步骤(4)所得物料表面,然后均匀撒上剩余物料,即得。
本发明中的黑血藤为豆科植物长荚油麻藤的老茎,梗通草为豆科植物田皂角茎的木质部。
本发明的有益效果为:
本发明经烤制后香气四溢,且本发明配方合理,营养丰富,其中添加的速溶咖啡粉不仅使得本发明风味独特、味道香醇,同时搭配本发明中的薄荷叶等中草药可达到提神的功效,可在工作学习时食用。
具体实施方式
一种提神紫薯酥,其特征在于由以下重量份(公斤)的原料制成:
紫薯400、乌梅17、牡蛎5、红曲米30、豆豉6、面粉50、玉米碴30、咖喱粉7、橄榄油12、速溶咖啡粉20、白砂糖60、花生碎末40、薄荷叶3、菊花5、金银花2、川芎2、良姜4、黑血藤1、梗通草2、酒糟10、黄泥100、营养添加剂13;
所述营养添加剂由下列重量份(公斤)的原料制成:菱角8、米酒40、桂皮粉1、菜籽油1、乌骨鸡肉10、虾皮粉7;
制备方法为:(1)将菱角送入开水锅中,大火煮制30-35分钟后捞出,去壳,烘干后研成粉末;
(2)将乌骨鸡肉与米酒混合入锅,小火焖煮40-50分钟后出料,取乌骨鸡肉,切片,与桂皮粉、菜籽油混合入锅,大火翻炒5-6分钟后出料,送入烘箱,待含水量降至6-7%时出料,进行粉碎,然后与步骤(1)所得物料及剩余物料混匀,即得。
所述的提神紫薯酥的制备方法,包括以下步骤:
(1)将薄荷叶、菊花、金银花、川芎、良姜、黑血藤、梗通草加5-6倍的水文火煎煮40-50分钟,过滤分离,得药液和药渣,所得药液经小火熬膏,得中药膏;
(2)将药渣烘干后粉碎,与酒糟、黄泥混合拌匀,均匀裹在紫薯表面;
(3)在烤盘上铺上油纸,然后放上步骤(2)所得物料,送入烤箱,在180-190℃下烤制30-40分钟后出料,去除泥和紫薯皮,所得物料打成泥状,得紫薯泥;
(4)取乌梅果肉,与牡蛎混合,加一倍的水打浆,过滤除渣,所得物料与红曲米、豆豉混合入锅,煮干后出料,打成泥,然后与中药膏、紫薯泥、面粉、玉米碴、咖喱粉、橄榄油混合拌匀,制胚,送入烤箱,在150-170℃下烤制13-15分钟后出料;
(5)将速溶咖啡粉、白砂糖入锅,加入1/4的水,小火加热至物料完全融化并冒泡时起锅,所得物料均匀浇在步骤(4)所得物料表面,然后均匀撒上剩余物料,即得。
Claims (2)
1.一种提神紫薯酥,其特征在于由以下重量份的原料制成:
紫薯400-420、乌梅17-20、牡蛎5-6、红曲米30-32、豆豉6-9、面粉50-55、玉米碴30-32、咖喱粉7-8、橄榄油12-13、速溶咖啡粉20-22、白砂糖60-62、花生碎末40-44、薄荷叶3-4、菊花5-6、金银花2-3、川芎2-3、良姜4-5、黑血藤1-2、梗通草2-3、酒糟10-12、黄泥100-110、营养添加剂13-15;
所述营养添加剂由下列重量份的原料制成:菱角8-9、米酒40-44、桂皮粉1-2、菜籽油1-2、乌骨鸡肉10-12、虾皮粉7-8;
制备方法为:(1)将菱角送入开水锅中,大火煮制30-35分钟后捞出,去壳,烘干后研成粉末;
(2)将乌骨鸡肉与米酒混合入锅,小火焖煮40-50分钟后出料,取乌骨鸡肉,切片,与桂皮粉、菜籽油混合入锅,大火翻炒5-6分钟后出料,送入烘箱,待含水量降至6-7%时出料,进行粉碎,然后与步骤(1)所得物料及剩余物料混匀,即得。
2.根据权利要求1所述的提神紫薯酥的制备方法,其特征在于包括以下步骤:
(1)将薄荷叶、菊花、金银花、川芎、良姜、黑血藤、梗通草加5-6倍的水文火煎煮40-50分钟,过滤分离,得药液和药渣,所得药液经小火熬膏,得中药膏;
(2)将药渣烘干后粉碎,与酒糟、黄泥混合拌匀,均匀裹在紫薯表面;
(3)在烤盘上铺上油纸,然后放上步骤(2)所得物料,送入烤箱,在180-190℃下烤制30-40分钟后出料,去除泥和紫薯皮,所得物料打成泥状,得紫薯泥;
(4)取乌梅果肉,与牡蛎混合,加一倍的水打浆,过滤除渣,所得物料与红曲米、豆豉混合入锅,煮干后出料,打成泥,然后与中药膏、紫薯泥、面粉、玉米碴、咖喱粉、橄榄油混合拌匀,制胚,送入烤箱,在150-170℃下烤制13-15分钟后出料;
(5)将速溶咖啡粉、白砂糖入锅,加入1/4的水,小火加热至物料完全融化并冒泡时起锅,所得物料均匀浇在步骤(4)所得物料表面,然后均匀撒上剩余物料,即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410492253.5A CN104286765A (zh) | 2014-09-24 | 2014-09-24 | 一种提神紫薯酥及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410492253.5A CN104286765A (zh) | 2014-09-24 | 2014-09-24 | 一种提神紫薯酥及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104286765A true CN104286765A (zh) | 2015-01-21 |
Family
ID=52306935
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410492253.5A Pending CN104286765A (zh) | 2014-09-24 | 2014-09-24 | 一种提神紫薯酥及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104286765A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2018202787A1 (de) * | 2017-05-03 | 2018-11-08 | Bertholdt Guenther | Nahrungsmittel zur erzielung positiver gesundheitseffekte |
CN109007714A (zh) * | 2018-06-07 | 2018-12-18 | 广东方制药有限公司 | 一种薄荷风味果冻及其制备方法 |
-
2014
- 2014-09-24 CN CN201410492253.5A patent/CN104286765A/zh active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2018202787A1 (de) * | 2017-05-03 | 2018-11-08 | Bertholdt Guenther | Nahrungsmittel zur erzielung positiver gesundheitseffekte |
CN109007714A (zh) * | 2018-06-07 | 2018-12-18 | 广东方制药有限公司 | 一种薄荷风味果冻及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104286610A (zh) | 一种紫薯果酱及其制备方法 | |
CN103960641A (zh) | 一种坚果牛肉酱及其制备方法 | |
CN104286870A (zh) | 一种坚果健脑紫薯条及其制备方法 | |
CN105028816A (zh) | 一种银花玫瑰茶及其制备方法 | |
CN104286758A (zh) | 一种辣味紫薯片及其制备方法 | |
CN104323134A (zh) | 一种黄秋葵黑麦养生挂面及其制备方法 | |
CN103651701A (zh) | 一种巧克力玉米酥饼 | |
CN105028824A (zh) | 一种玫瑰菊花茶及其制备方法 | |
CN105028820A (zh) | 一种玫瑰花茶及其制备方法 | |
CN105053384A (zh) | 一种大麦山楂茶及其制备方法 | |
KR20150116282A (ko) | 기능성이 가미된 식품 및 이의 제조방법 | |
CN104106758A (zh) | 一种风味玉米蟹黄包及其制备方法 | |
CN104286868B (zh) | 一种营养黑麦紫薯丸及其制备方法 | |
CN104026322A (zh) | 一种红薯山楂片及其制备方法 | |
CN104286765A (zh) | 一种提神紫薯酥及其制备方法 | |
CN103652571A (zh) | 一种果馅汤圆及其制备方法 | |
CN104286766A (zh) | 一种黑巧克力紫薯条及其制备方法 | |
CN103598512A (zh) | 一种紫薯牛奶面条 | |
CN105028817A (zh) | 一种玫瑰荷叶茶及其制备方法 | |
CN104286884A (zh) | 一种发酵风味卤牛肉及其制备方法 | |
CN104255990A (zh) | 一种安眠益生速溶茶及其制备方法 | |
CN103689441A (zh) | 一种孜然小麦胚芽粉及其制备方法 | |
CN107087753A (zh) | 一种橡子龙葵果保健锅巴的加工方法 | |
CN104286869A (zh) | 一种山药紫薯丸及其制备方法 | |
CN104286097A (zh) | 一种可预防高血压的汤汁紫薯饼及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150121 |