CN104543837A - 一种壮骨夹心山楂及其制备方法 - Google Patents
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Abstract
一种壮骨夹心山楂及其制备方法,其特征在于由下列重量份的原料制成:山楂110-120、山楂叶5-6、葡萄20-22、青梅20-22、银耳4-5、苦荞麦5-6、鸡蛋30-35、米醋40-45、红糖2-3、牛骨髓15-30、洋葱粉4-5、补骨脂2-3、牛大力1-2、牛膝3-4、五加皮2-3、补血草1-2、半截叶2-3、细沙35-40、白糖5-6、营养添加剂5-6。本发明保留了山楂完整营养,山楂果肉与细沙入锅炒制可使其受热均匀,且本发明添加的牛骨髓可为人体补充钙质,搭配中药可壮骨,此外本发明营养添加剂中的蚕豆含磷量高,磷酸盐可形成缓冲系统,防止口腔过度酸化,配合绿茶可抗酸,防止食用山楂引起牙齿酸软。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种壮骨夹心山楂及其制备方法。
背景技术
山楂因其口味酸甜、营养丰富而被加工成山楂片、山楂糕等多种食品,但大多数人忽略了山楂核与山楂叶的营养价值。其中山楂核具有药用价值,可以治食积、疝气,山楂叶富含黄酮类和维生素C、胡萝卜素等物质,具有很高的营养价值。因此,开发一种含有山楂果肉、山楂核及山楂叶全部营养价值的食品具有广阔的市场前景。
发明内容
本发明的目的是提供一种壮骨夹心山楂及其制备方法,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:
一种壮骨夹心山楂,其特征在于由以下重量份的原料制成:
山楂110-120、山楂叶5-6、葡萄20-22、青梅20-22、银耳4-5、苦荞麦5-6、鸡蛋30-35、米醋40-45、红糖2-3、牛骨髓15-30、洋葱粉4-5、补骨脂2-3、牛大力1-2、牛膝3-4、五加皮2-3、补血草1-2、半截叶2-3、细沙35-40、白糖5-6、营养添加剂5-6;
所述营养添加剂由下列重量份的原料制成:绿茶4-5、蚕豆40-43、马蹄粉5-7、芭蕉叶适量;
制备方法为:将绿茶加3-3.5倍的水在70-75℃下浸提15-20分钟,过滤除渣,得茶水;蚕豆入开水锅中大火煮熟后捞出,去壳,加茶水打成泥,所得物料与马蹄粉混合拌匀,用芭蕉叶包好,隔水大火蒸20-25分钟后出料,将芭蕉叶去除,所得物料烘干后研成粉末,即得。
所述的壮骨夹心山楂的制备方法,其特征在于包括以下步骤:
(1)将山楂的果肉与果核分离,得山楂果肉和山楂核;
(2)将山楂核、山楂叶、补骨脂、牛大力、牛膝、五加皮、补血草、半截叶加4-5倍的水文火煎煮30-35分钟,过滤除渣,得药液;将细沙用药液浸泡10-15分钟后捞出晒干,与白糖混合入锅,炒至物料呈圆润颗粒状后出料,得保健沙;
(3)将山楂果肉与保健沙混合倒入锅中,小火翻炒10-15分钟后出料,将保健沙筛除,所得物料加一倍的水打浆,小火加热,熬至浓稠,得山楂膏;
(4)将葡萄、青梅榨汁,得果汁;将苦荞麦入烤箱,在250-270℃下焙烤至香时出料,与果汁、银耳混合入锅,小火煮沸后出料,过滤,收集滤液;
(5)将鸡蛋加米醋小火煮熟后取出,取蛋黄,打成泥,得蛋黄泥;将牛骨髓加步骤(4)所得物料打浆,所得浆液与上述工艺未用到的原料混合,小火熬稠,然后与蛋黄泥混合拌匀,在-15℃至-10℃下冷冻,待完全冻结后出料,打碎,得芯料;
(6)将山楂膏注入模具,待注至模具1/3时冷藏,待凝固后加入芯料,然后继续注入山楂膏将模具填满,烘干后脱模,即得。
本发明中的补血草为白花丹科植物补血草的根,半截叶为西番莲科植物镰叶西番莲的全草。
本发明的有益效果为:
本发明保留了山楂果肉、山楂核与山楂叶的全部营养,山楂果肉与经由中药提取液浸泡处理后的细沙入锅炒制,可使山楂果肉受热均匀,且本发明添加了牛骨髓,可为人体补充钙质,搭配本发明中所含的多种中草药可起到壮骨的功效,此外,本发明中添加的营养添加剂中的蚕豆含磷量高,磷酸盐可形成缓冲系统,防止口腔过度酸化,配合绿茶能够抗酸,防止食用过多山楂而引起的牙齿酸软。
具体实施方式
一种壮骨夹心山楂,其特征在于由以下重量份(公斤)的原料制成:
山楂110、山楂叶5、葡萄20、青梅20、银耳4、苦荞麦5、鸡蛋30、米醋40、红糖2、牛骨髓15、洋葱粉4、补骨脂2、牛大力1、牛膝3、五加皮2、补血草1、半截叶2、细沙35、白糖5、营养添加剂5;
所述营养添加剂由下列重量份(公斤)的原料制成:绿茶4、蚕豆40、马蹄粉5、芭蕉叶适量;
制备方法为:将绿茶加3-3.5倍的水在70-75℃下浸提15-20分钟,过滤除渣,得茶水;蚕豆入开水锅中大火煮熟后捞出,去壳,加茶水打成泥,所得物料与马蹄粉混合拌匀,用芭蕉叶包好,隔水大火蒸20-25分钟后出料,将芭蕉叶去除,所得物料烘干后研成粉末,即得。
所述的壮骨夹心山楂的制备方法,包括以下步骤:
(1)将山楂的果肉与果核分离,得山楂果肉和山楂核;
(2)将山楂核、山楂叶、补骨脂、牛大力、牛膝、五加皮、补血草、半截叶加4-5倍的水文火煎煮30-35分钟,过滤除渣,得药液;将细沙用药液浸泡10-15分钟后捞出晒干,与白糖混合入锅,炒至物料呈圆润颗粒状后出料,得保健沙;
(3)将山楂果肉与保健沙混合倒入锅中,小火翻炒10-15分钟后出料,将保健沙筛除,所得物料加一倍的水打浆,小火加热,熬至浓稠,得山楂膏;
(4)将葡萄、青梅榨汁,得果汁;将苦荞麦入烤箱,在250-270℃下焙烤至香时出料,与果汁、银耳混合入锅,小火煮沸后出料,过滤,收集滤液;
(5)将鸡蛋加米醋小火煮熟后取出,取蛋黄,打成泥,得蛋黄泥;将牛骨髓加步骤(4)所得物料打浆,所得浆液与上述工艺未用到的原料混合,小火熬稠,然后与蛋黄泥混合拌匀,在-15℃至-10℃下冷冻,待完全冻结后出料,打碎,得芯料;
(6)将山楂膏注入模具,待注至模具1/3时冷藏,待凝固后加入芯料,然后继续注入山楂膏将模具填满,烘干后脱模,即得。
Claims (2)
1.一种壮骨夹心山楂,其特征在于由以下重量份的原料制成:
山楂110-120、山楂叶5-6、葡萄20-22、青梅20-22、银耳4-5、苦荞麦5-6、鸡蛋30-35、米醋40-45、红糖2-3、牛骨髓15-30、洋葱粉4-5、补骨脂2-3、牛大力1-2、牛膝3-4、五加皮2-3、补血草1-2、半截叶2-3、细沙35-40、白糖5-6、营养添加剂5-6;
所述营养添加剂由下列重量份的原料制成:绿茶4-5、蚕豆40-43、马蹄粉5-7、芭蕉叶适量;
制备方法为:将绿茶加3-3.5倍的水在70-75℃下浸提15-20分钟,过滤除渣,得茶水;蚕豆入开水锅中大火煮熟后捞出,去壳,加茶水打成泥,所得物料与马蹄粉混合拌匀,用芭蕉叶包好,隔水大火蒸20-25分钟后出料,将芭蕉叶去除,所得物料烘干后研成粉末,即得。
2.根据权利要求1所述的壮骨夹心山楂的制备方法,其特征在于包括以下步骤:
(1)将山楂的果肉与果核分离,得山楂果肉和山楂核;
(2)将山楂核、山楂叶、补骨脂、牛大力、牛膝、五加皮、补血草、半截叶加4-5倍的水文火煎煮30-35分钟,过滤除渣,得药液;将细沙用药液浸泡10-15分钟后捞出晒干,与白糖混合入锅,炒至物料呈圆润颗粒状后出料,得保健沙;
(3)将山楂果肉与保健沙混合倒入锅中,小火翻炒10-15分钟后出料,将保健沙筛除,所得物料加一倍的水打浆,小火加热,熬至浓稠,得山楂膏;
(4)将葡萄、青梅榨汁,得果汁;将苦荞麦入烤箱,在250-270℃下焙烤至香时出料,与果汁、银耳混合入锅,小火煮沸后出料,过滤,收集滤液;
(5)将鸡蛋加米醋小火煮熟后取出,取蛋黄,打成泥,得蛋黄泥;将牛骨髓加步骤(4)所得物料打浆,所得浆液与上述工艺未用到的原料混合,小火熬稠,然后与蛋黄泥混合拌匀,在-15℃至-10℃下冷冻,待完全冻结后出料,打碎,得芯料;
(6)将山楂膏注入模具,待注至模具1/3时冷藏,待凝固后加入芯料,然后继续注入山楂膏将模具填满,烘干后脱模,即得。
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