CN104472619A - 一种山楂抹茶开胃面包及其制备方法 - Google Patents
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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
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- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
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Abstract
本发明公开了一种山楂抹茶开胃面包,由以下重量份的原料制成:面粉220-250、紫菜粉6-7、富硒抹茶粉9-13、杨梅核粉6-8、山楂4-5、枣花蜂蜜5-6、红酒7-8、鲜三文鱼9-10、飞碟瓜6-8、柿饼6-7、大豆油3-5、乌豆根2-3、甘草1-2、金银花3-4、阳桃叶2-4、松节2-3、酵母2-4、水适量、营养添加粉8-9;本发明在发酵面包中添加富硒抹茶粉,改进了现有生产工艺,改善了传统发酵面包的质量,去除了传统发酵面包的粗燥感、异味等缺点,同时本发明还采用金银花等多种中草药,具有清热解毒、疏散风热的功效。
Description
技术领域
本发明主要涉及保健食品领域,尤其涉及一种山楂抹茶开胃面包及其制备方法。
背景技术
面包,是一种用五谷(一般是麦类)磨粉制作并加热而制成的食品。以小麦粉为主要原料,以酵母、鸡蛋、油脂、果仁等为辅料,加水调制成面团,经过发酵、整形、成形、焙烤、冷却等过程加工而成的焙烤食品。现有技术中的面包口味多样,但一般不具备保健功能。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种山楂抹茶开胃面包及其制备方法。
本发明是通过以下技术方案实现的:
一种山楂抹茶开胃面包,其特征在于由以下重量份的原料制成:
面粉220-250、紫菜粉6-7、富硒抹茶粉9-13、杨梅核粉6-8、山楂4-5、枣花蜂蜜5-6、红酒7-8、鲜三文鱼9-10、飞碟瓜6-8、柿饼6-7、大豆油3-5、乌豆根2-3、甘草1-2、金银花3-4、阳桃叶2-4、松节2-3、酵母2-4、水适量、营养添加粉8-9;
所述的营养添加粉由以下重量份的原料制成:
鞭笋6-8、油炸驴肉丁10-12、麦芽糖浆4-6、醋糟5-6、油柰7-8、糙米糊5-7、葵花籽油2-3、鱼香根2-3、冬葵叶3-4、龙舌草1-2、葛根2-4、柠檬叶2-5;
制备方法为:(1)将油柰捣碎成泥,与麦芽糖浆、醋糟、糙米糊混合,搅拌成糊状,得油柰酱,将油柰酱置于有葵花籽油的锅中,中火炒制4-7分钟,出料,与油炸驴肉丁混合均匀后,置于烤箱中烘干水分,研磨成粉;
(2)将鱼香根、冬葵叶、龙舌草、葛根、柠檬叶混合,水提2-3次,过滤,合并滤液;所得滤液与鞭笋混合打浆,所得浆液经喷雾干燥处理后,得粉末;
(3)将步骤(1)、(2)处理后的物料混合均匀,即得。
所述的一种山楂抹茶开胃面包的制备方法,其特征在于包括以下步骤:
(1)将鲜三文鱼切成薄片后置于容器中,将红酒煮沸趁热浇在鲜三文鱼片上,鲜三文鱼片经上述去腥处理后,表面均匀涂抹一层枣花蜂蜜后,置于烤箱中烘烤至熟干,研磨成粉;
(2)将乌豆根、甘草、金银花、阳桃叶、松节除杂晒干后混合,置于有大豆油的锅中大火炒制3-4分钟后,加入5-6倍水,文火煎煮30-40分钟,过滤除渣,得药液;将山楂、飞碟瓜、柿饼混合,加药液捣碎成糊,所得糊状物与杨梅核粉混合,制成饼状,再置于烤箱中烘烤至熟干,研磨成粉;
(3)将步骤(1)、(2)处理后的物料与剩余除酵母、水以外的各原料混合均匀,得面包粉;取适量水与酵母混合,待酵母融化后,加入面包粉,搅拌制成面团,在35-45℃的温度下发酵4-5小时,得到发酵面团;
(4)用发酵面团做成小面包,放入烤箱中,烘烤,出料,冷却后封装即可。
本发明的优点是:
本发明在发酵面包中添加富硒抹茶粉,改进了现有生产工艺,改善了传统发酵面包的质量,去除了传统发酵面包的粗燥感、异味等缺点,同时本发明还采用金银花等多种中草药,具有清热解毒、疏散风热的功效。
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:
一种山楂抹茶开胃面包,由以下重量份的原料制成:
面粉250、紫菜粉7、富硒抹茶粉13、杨梅核粉8、山楂5、枣花蜂蜜6、红酒8、鲜三文鱼10、飞碟瓜8、柿饼7、大豆油5、乌豆根3、甘草2、金银花4、阳桃叶4、松节3、酵母4、水适量、营养添加粉9;
所述的营养添加粉由以下重量份的原料制成:
鞭笋8、油炸驴肉丁12、麦芽糖浆6、醋糟6、油柰8、糙米糊7、葵花籽油3、鱼香根3、冬葵叶4、龙舌草2、葛根4、柠檬叶5;
制备方法为:(1)将油柰捣碎成泥,与麦芽糖浆、醋糟、糙米糊混合,搅拌成糊状,得油柰酱,将油柰酱置于有葵花籽油的锅中,中火炒制7分钟,出料,与油炸驴肉丁混合均匀后,置于烤箱中烘干水分,研磨成粉;
(2)将鱼香根、冬葵叶、龙舌草、葛根、柠檬叶混合,水提3次,过滤,合并滤液;所得滤液与鞭笋混合打浆,所得浆液经喷雾干燥处理后,得粉末;
(3)将步骤(1)、(2)处理后的物料混合均匀,即得。
所述的一种山楂抹茶开胃面包的制备方法,包括以下步骤:
(1)将鲜三文鱼切成薄片后置于容器中,将红酒煮沸趁热浇在鲜三文鱼片上,鲜三文鱼片经上述去腥处理后,表面均匀涂抹一层枣花蜂蜜后,置于烤箱中烘烤至熟干,研磨成粉;
(2)将乌豆根、甘草、金银花、阳桃叶、松节除杂晒干后混合,置于有大豆油的锅中大火炒制4分钟后,加入6倍水,文火煎煮40分钟,过滤除渣,得药液;将山楂、飞碟瓜、柿饼混合,加药液捣碎成糊,所得糊状物与杨梅核粉混合,制成饼状,再置于烤箱中烘烤至熟干,研磨成粉;
(3)将步骤(1)、(2)处理后的物料与剩余除酵母、水以外的各原料混合均匀,得面包粉;取适量水与酵母混合,待酵母融化后,加入面包粉,搅拌制成面团,在45℃的温度下发酵5小时,得到发酵面团;
(4)用发酵面团做成小面包,放入烤箱中,烘烤,出料,冷却后封装即可。
Claims (2)
1.一种山楂抹茶开胃面包,其特征在于由以下重量份的原料制成:
面粉220-250、紫菜粉6-7、富硒抹茶粉9-13、杨梅核粉6-8、山楂4-5、枣花蜂蜜5-6、红酒7-8、鲜三文鱼9-10、飞碟瓜6-8、柿饼6-7、大豆油3-5、乌豆根2-3、甘草1-2、金银花3-4、阳桃叶2-4、松节2-3、酵母2-4、水适量、营养添加粉8-9;
所述的营养添加粉由以下重量份的原料制成:
鞭笋6-8、油炸驴肉丁10-12、麦芽糖浆4-6、醋糟5-6、油柰7-8、糙米糊5-7、葵花籽油2-3、鱼香根2-3、冬葵叶3-4、龙舌草1-2、葛根2-4、柠檬叶2-5;
制备方法为:(1)将油柰捣碎成泥,与麦芽糖浆、醋糟、糙米糊混合,搅拌成糊状,得油柰酱,将油柰酱置于有葵花籽油的锅中,中火炒制4-7分钟,出料,与油炸驴肉丁混合均匀后,置于烤箱中烘干水分,研磨成粉;
(2)将鱼香根、冬葵叶、龙舌草、葛根、柠檬叶混合,水提2-3次,过滤,合并滤液;所得滤液与鞭笋混合打浆,所得浆液经喷雾干燥处理后,得粉末;
(3)将步骤(1)、(2)处理后的物料混合均匀,即得。
2.根据权利要求1所述的一种山楂抹茶开胃面包的制备方法,其特征在于包括以下步骤:
(1)将鲜三文鱼切成薄片后置于容器中,将红酒煮沸趁热浇在鲜三文鱼片上,鲜三文鱼片经上述去腥处理后,表面均匀涂抹一层枣花蜂蜜后,置于烤箱中烘烤至熟干,研磨成粉;
(2)将乌豆根、甘草、金银花、阳桃叶、松节除杂晒干后混合,置于有大豆油的锅中大火炒制3-4分钟后,加入5-6倍水,文火煎煮30-40分钟,过滤除渣,得药液;将山楂、飞碟瓜、柿饼混合,加药液捣碎成糊,所得糊状物与杨梅核粉混合,制成饼状,再置于烤箱中烘烤至熟干,研磨成粉;
(3)将步骤(1)、(2)处理后的物料与剩余除酵母、水以外的各原料混合均匀,得面包粉;取适量水与酵母混合,待酵母融化后,加入面包粉,搅拌制成面团,在35-45℃的温度下发酵4-5小时,得到发酵面团;
(4)用发酵面团做成小面包,放入烤箱中,烘烤,出料,冷却后封装即可。
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