CN104381365A - 一种果蔬复合春卷 - Google Patents

一种果蔬复合春卷 Download PDF

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Publication number
CN104381365A
CN104381365A CN201410599430.XA CN201410599430A CN104381365A CN 104381365 A CN104381365 A CN 104381365A CN 201410599430 A CN201410599430 A CN 201410599430A CN 104381365 A CN104381365 A CN 104381365A
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China
Prior art keywords
parts
spring roll
fruit
raw materials
compound spring
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CN201410599430.XA
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English (en)
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辛范范
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Individual
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Individual
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Priority to CN201410599430.XA priority Critical patent/CN104381365A/zh
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

本发明公开了一种果蔬复合春卷，包括下列重量份数的物质：小麦面粉45-56份，花腰豆粉32-36份，芸豆粉25-28份，芹菜19-23份，西红柿17-19份，莲藕2-5份，菱角6-9份，弥猴桃11-13份，杨桃19-25份，樱桃8-13份，鸡精1-2份，食用盐3-6份，蓝莓2-6份。本发明的有益效果是：本发明提供的果蔬春卷原料来源广、配方合理，采用多种蔬果做为原料，增加了春卷的口味及营养价值，同时由于原料中增加了多种中药成分，使得本发明产品具有精心安神、改善睡眠及降低血脂的保健作用。

Description

一种果蔬复合春卷
技术领域
本发明涉及一种果蔬复合春卷。
背景技术
春卷，又称春饼、薄饼。是汉族民间节日传统食品。流行于中国各地，江南等地尤盛。民间除供自己家食用外，常用于待客。历史悠久。春卷是用上白面粉加少许水和盐拌揉捏，放在平底锅中摊烙成圆形皮子，然后将制好的馅心（肉末、豆沙、菜猪油）摊放在皮子上，将两头折起，卷成长卷下油锅炸成金黄色即可。春卷皮薄酥脆、馅心香软，别具风味，是春季的时令佳品。然而现有的春卷多以面粉为主要原料，成分比较单一，营养价值低，无法满足现代人们饮食健康理念。
春卷是我国传统的民间小吃，经过几百年甚至上千年的发展已经由民间小吃变成了一种休闲食品，在市场上、超市中均能够购买到符合消费者口味的春卷，现在，增加春卷所富含的营养价值和保健价值正在成为主题。
发明内容
本发明所要解决的技术问题是提供一种果蔬复合春卷。
为解决上述技术问题，本发明采用的技术方案是：
一种果蔬复合春卷，其特征在于，包括下列重量份数的物质：小麦面粉45-56份，花腰豆粉32-36份，芸豆粉25-28份，芹菜19-23份，西红柿17-19份，莲藕2-5份，菱角6-9份，弥猴桃11-13份，杨桃19-25份，樱桃8-13份，鸡精1-2份，食用盐3-6份，蓝莓2-6份。
本发明的有益效果是：本发明提供的果蔬春卷原料来源广、配方合理，采用多种蔬果做为原料，增加了春卷的口味及营养价值，同时由于原料中增加了多种中药成分，使得本发明产品具有精心安神、改善睡眠及降低血脂的保健作用。
具体实施方式
实施例1
一种果蔬复合春卷，其特征在于，包括下列重量份数的物质：小麦面粉45-56份，花腰豆粉32-36份，芸豆粉25-28份，芹菜19-23份，西红柿17-19份，莲藕2-5份，菱角6-9份，弥猴桃11-13份，杨桃19-25份，樱桃8-13份，鸡精1-2份，食用盐3-6份，蓝莓2-6份。

Claims (1)

1.一种果蔬复合春卷，其特征在于，包括下列重量份数的物质：小麦面粉45-56份，花腰豆粉32-36份，芸豆粉25-28份，芹菜19-23份，西红柿17-19份，莲藕2-5份，菱角6-9份，弥猴桃11-13份，杨桃19-25份，樱桃8-13份，鸡精1-2份，食用盐3-6份，蓝莓2-6份。
CN201410599430.XA 2014-10-31 2014-10-31 一种果蔬复合春卷 Pending CN104381365A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410599430.XA CN104381365A (zh) 2014-10-31 2014-10-31 一种果蔬复合春卷

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410599430.XA CN104381365A (zh) 2014-10-31 2014-10-31 一种果蔬复合春卷

Publications (1)

Publication Number Publication Date
CN104381365A true CN104381365A (zh) 2015-03-04

Family

ID=52599415

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410599430.XA Pending CN104381365A (zh) 2014-10-31 2014-10-31 一种果蔬复合春卷

Country Status (1)

Country Link
CN (1) CN104381365A (zh)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103300099A (zh) * 2013-05-13 2013-09-18 安徽省甘泉养蜂专业合作社 一种平补阴阳的风味春卷及其制作方法
CN103349044A (zh) * 2013-05-31 2013-10-16 李星明 一种果蔬春卷的制作方法
CN103783105A (zh) * 2014-01-02 2014-05-14 柳培健 一种果蔬春卷及其加工方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103300099A (zh) * 2013-05-13 2013-09-18 安徽省甘泉养蜂专业合作社 一种平补阴阳的风味春卷及其制作方法
CN103349044A (zh) * 2013-05-31 2013-10-16 李星明 一种果蔬春卷的制作方法
CN103783105A (zh) * 2014-01-02 2014-05-14 柳培健 一种果蔬春卷及其加工方法

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