CN104381918A - 一种祛风凉血蜜香紫薯干及其制备方法 - Google Patents

一种祛风凉血蜜香紫薯干及其制备方法 Download PDF

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CN104381918A
CN104381918A CN201410585656.4A CN201410585656A CN104381918A CN 104381918 A CN104381918 A CN 104381918A CN 201410585656 A CN201410585656 A CN 201410585656A CN 104381918 A CN104381918 A CN 104381918A
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林琪瑛
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Wuhe Tongshifu Food Co Ltd
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Abstract

本发明公开了一种祛风凉血蜜香紫薯干，由下列重量份的原料制成：紫薯90-100、营养添加剂9-10、云雾果15-16、紫葡萄20-30、纯藕粉10-15、石榴酒20-25、葡萄籽油5-7、酸枣18-19、虾米8-10、臭豆腐20-30、蛎壳粉5-10、香菇粉8-10、洋槐蜜3-5、路路通2.4-3.2、西瓜叶2-3.5、蒲黄2-3、龙眼壳1.5-1.9、焦栀子2-2.5；本发明的紫薯采用多种蔬果药材做为原料，具有很高的营养保健价值，其中焦栀子有凉血止血之功效，龙眼壳、路路通具有祛风活络、利水通经之效，特别适于夏季食用。

Description

一种祛风凉血蜜香紫薯干及其制备方法
技术领域
本发明涉及一种保健紫薯，尤其涉及一种祛风凉血蜜香紫薯干及其制备方法。
背景技术
紫薯具有普通红薯的营养成分外，还富含硒元素、铁元素和花青素。在日本国家蔬菜癌症研究中心公布的抗癌蔬菜中名列榜首。另外，紫薯还可去皮烘干粉碎后加工成粉，色泽美观，营养丰富，是极好的食品加工原料，可作为各种糕点的主料或配料。同时紫红薯还将成为花青素的主要原料之一。紫薯从茎尖嫩叶到薯块，均具有一定保健功能，是当前无公害、绿色、有机食品中的食品。高营养且具有一定的养生保健的紫薯及其加工类食品越来越受到消费者的青睐，可是市场上的紫薯及其加工类食品已经不能够满足人们的日常需求，因此增加紫薯以及深加工食品的口感以及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，提供了一种祛风凉血蜜香紫薯干及其制备方法。
本发明是通过以下技术方案实现的：
一种祛风凉血蜜香紫薯干，由下列重量份的原料制成：
紫薯90-100、营养添加剂9-10、云雾果15-16、紫葡萄20-30、纯藕粉10-15、石榴酒20-25、葡萄籽油5-7、酸枣18-19、虾米8-10、臭豆腐20-30、蛎壳粉5-10、香菇粉8-10、洋槐蜜3-5、路路通2.4-3.2、西瓜叶2-3.5、蒲黄2-3、龙眼壳1.5-1.9、焦栀子2-2.5、食盐、棕榈油以及水适量；
所述营养添加剂由下列重量份原料制成：
玉蝴蝶2.7-3.3、金盏花1.9-2.8、龙眼壳2-3、黄芪叶2.2-3.3、龙须酥7-9、活虾10-13、面粉13-15、葡萄籽油1-2，料酒、米醋适量；
制备方法为：（1）玉蝴蝶、金盏花、龙眼壳、黄芪叶洗净烘干研磨得粉，用6-7倍水浸煮后浓缩，滤得提取液，得药汁； 
（2）龙须酥磨粉，活虾去头剥壳得虾仁，倒入烧热的葡萄籽油，混合翻炒2-3分钟，取出沥干拌入料酒、米醋混合均匀，用纱布包好，用擀面杖锤打成泥状，取出拌入龙须酥粉，置于阳光下晒1-2小时，取回待用；
（3）面粉用药汁揉成面团，取面团包裹虾泥，得到多个均匀大小的面团，将面团置于笼屉上上锅隔水蒸熟，再移入烤箱烘烤10-15分钟，取出面团，去掉面团表层一层坚硬部分，再混合剁碎，即得。
一种祛风凉血蜜香紫薯干的制备方法，包括以下步骤： 
（1）将路路通、西瓜叶、蒲黄、龙眼壳、焦栀子用6-9 倍量的水浸提后浓缩，得到中药汁；
（2）酸枣蒸熟去核，捣成泥状，拌入洋槐蜜、纯藕粉，混合搅拌均匀，得香泥；
（3）虾米入勺，用烧热的葡萄籽油浇熟，取出沥干油，与紫葡萄混合切碎，得虾米果酱；
（4）云雾果、臭豆腐混合切丁，紫薯切块与云雾果臭豆腐丁混合入锅，兑中药汁以及适量水，上锅煮熟；取出熟紫薯以及云雾果臭豆腐丁，混合捣成泥状，拌入香菇粉、蛎壳粉，揉成一团，用擀面杖辊压成薄饼状，将香泥摊设至紫薯饼上，用汤勺捶打铺设均匀，刷上虾米果酱，待用；
（5）将步骤（4）所得饼状物切片，撒上剩余物料，入烤箱烘烤3-5分钟，取出即得。
本发明的优点是：
本发明的紫薯采用多种蔬果药材做为原料，具有很高的营养保健价值，其中焦栀子有凉血止血之功效，龙眼壳、路路通具有祛风活络、利水通经之效，特别适于夏季食用。
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：
一种祛风凉血蜜香紫薯干，由下列重量份（斤）的原料制成：
紫薯100、营养添加剂9、云雾果16、紫葡萄30、纯藕粉15、石榴酒25、葡萄籽油7、酸枣19、虾米10、臭豆腐30、蛎壳粉10、香菇粉8、洋槐蜜3、路路通2.4、西瓜叶3.5、蒲黄3、龙眼壳1.9、焦栀子2、食盐、棕榈油以及水适量；
所述营养添加剂由下列重量份原料制成：
玉蝴蝶2.7、金盏花1.9、龙眼壳2、黄芪叶2.2、龙须酥7-9、活虾10、面粉15、葡萄籽油2，料酒、米醋适量；
制备方法为：（1）玉蝴蝶、金盏花、龙眼壳、黄芪叶洗净烘干研磨得粉，用7倍水浸煮后浓缩，滤得提取液，得药汁； 
（2）龙须酥磨粉，活虾去头剥壳得虾仁，倒入烧热的葡萄籽油，混合翻炒2分钟，取出沥干拌入料酒、米醋混合均匀，用纱布包好，用擀面杖锤打成泥状，取出拌入龙须酥粉，置于阳光下晒2小时，取回待用；
（3）面粉用药汁揉成面团，取面团包裹虾泥，得到多个均匀大小的面团，将面团置于笼屉上上锅隔水蒸熟，再移入烤箱烘烤15分钟，取出面团，去掉面团表层一层坚硬部分，再混合剁碎，即得。
一种祛风凉血蜜香紫薯干的制备方法，包括以下步骤：
（1）将路路通、西瓜叶、蒲黄、龙眼壳、焦栀子用9 倍量的水浸提后浓缩，得到中药汁；
（2）酸枣蒸熟去核，捣成泥状，拌入洋槐蜜、纯藕粉，混合搅拌均匀，得香泥；
（3）虾米入勺，用烧热的葡萄籽油浇熟，取出沥干油，与紫葡萄混合切碎，得虾米果酱；
（4）云雾果、臭豆腐混合切丁，紫薯切块与云雾果臭豆腐丁混合入锅，兑中药汁以及适量水，上锅煮熟；取出熟紫薯以及云雾果臭豆腐丁，混合捣成泥状，拌入香菇粉、蛎壳粉，揉成一团，用擀面杖辊压成薄饼状，将香泥摊设至紫薯饼上，用汤勺捶打铺设均匀，刷上虾米果酱，待用；
（5）将步骤（4）所得饼状物切片，撒上剩余物料，入烤箱烘烤5分钟，取出即得。

Claims (2)

1.一种祛风凉血蜜香紫薯干，其特征在于由下列重量份的原料制成：
紫薯90-100、营养添加剂9-10、云雾果15-16、紫葡萄20-30、纯藕粉10-15、石榴酒20-25、葡萄籽油5-7、酸枣18-19、虾米8-10、臭豆腐20-30、蛎壳粉5-10、香菇粉8-10、洋槐蜜3-5、路路通2.4-3.2、西瓜叶2-3.5、蒲黄2-3、龙眼壳1.5-1.9、焦栀子2-2.5、食盐、棕榈油以及水适量；
所述营养添加剂由下列重量份原料制成：
玉蝴蝶2.7-3.3、金盏花1.9-2.8、龙眼壳2-3、黄芪叶2.2-3.3、龙须酥7-9、活虾10-13、面粉13-15、葡萄籽油1-2，料酒、米醋适量；
制备方法为：（1）玉蝴蝶、金盏花、龙眼壳、黄芪叶洗净烘干研磨得粉，用6-7倍水浸煮后浓缩，滤得提取液，得药汁； 
（2）龙须酥磨粉，活虾去头剥壳得虾仁，倒入烧热的葡萄籽油，混合翻炒2-3分钟，取出沥干拌入料酒、米醋混合均匀，用纱布包好，用擀面杖锤打成泥状，取出拌入龙须酥粉，置于阳光下晒1-2小时，取回待用；
（3）面粉用药汁揉成面团，取面团包裹虾泥，得到多个均匀大小的面团，将面团置于笼屉上上锅隔水蒸熟，再移入烤箱烘烤10-15分钟，取出面团，去掉面团表层一层坚硬部分，再混合剁碎，即得。
2.根据权利要求1所述的一种祛风凉血蜜香紫薯干的制备方法，其特征在于包括以下步骤： 
（1）将路路通、西瓜叶、蒲黄、龙眼壳、焦栀子用6-9 倍量的水浸提后浓缩，得到中药汁；
（2）酸枣蒸熟去核，捣成泥状，拌入洋槐蜜、纯藕粉，混合搅拌均匀，得香泥；
（3）虾米入勺，用烧热的葡萄籽油浇熟，取出沥干油，与紫葡萄混合切碎，得虾米果酱；
（4）云雾果、臭豆腐混合切丁，紫薯切块与云雾果臭豆腐丁混合入锅，兑中药汁以及适量水，上锅煮熟；取出熟紫薯以及云雾果臭豆腐丁，混合捣成泥状，拌入香菇粉、蛎壳粉，揉成一团，用擀面杖辊压成薄饼状，将香泥摊设至紫薯饼上，用汤勺捶打铺设均匀，刷上虾米果酱，待用；
（5）将步骤（4）所得饼状物切片，撒上剩余物料，入烤箱烘烤3-5分钟，取出即得。
CN201410585656.4A 2014-10-28 2014-10-28 一种祛风凉血蜜香紫薯干及其制备方法 Pending CN104381918A (zh)

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CN103892200A (zh) * 2014-03-11 2014-07-02 武清泉 一种养心安神面条及其制备方法
CN103932046A (zh) * 2014-03-19 2014-07-23 王永帮 一种三瓜紫薯面条及其制备方法
CN104055150A (zh) * 2014-03-26 2014-09-24 马鞍山市瑞利食品有限公司 一种紫薯明目蛋卷及其生产方法

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CN103892200A (zh) * 2014-03-11 2014-07-02 武清泉 一种养心安神面条及其制备方法
CN103932046A (zh) * 2014-03-19 2014-07-23 王永帮 一种三瓜紫薯面条及其制备方法
CN104055150A (zh) * 2014-03-26 2014-09-24 马鞍山市瑞利食品有限公司 一种紫薯明目蛋卷及其生产方法

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Application publication date: 20150304