CN104543839A - 一种鸭血山楂片及其制备方法 - Google Patents
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Abstract
一种鸭血山楂片及其制备方法,其特征在于由下列重量份的原料制成:山楂100-110、山楂叶5-6、荠菜10-11、大米20-25、松子仁20-22、麦片10-15、沙棘果汁50-55、豆浆40-45、肉松8-9、奶酪粉4-5、鸭血旺7-8、鸡血藤2-3、当归3-4、黄芪2-3、党参4-5、火棘果3-4、鹿仙草2-3、细沙35-40、白糖5-6、营养添加剂6-7。本发明口感好,融入了大米与麦片的香甜,别具风味,且本发明配方合理,其中添加了鸭血旺,富含铁,搭配中药可起到补血的功效,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,配合绿茶可抗酸,防止食用过多山楂而引起的牙齿酸软。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种鸭血山楂片及其制备方法。
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鸭血山楂片及其制备方法,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:
一种鸭血山楂片,其特征在于由以下重量份的原料制成:
山楂100-110、山楂叶5-6、荠菜10-11、大米20-25、松子仁20-22、麦片10-15、沙棘果汁50-55、豆浆40-45、肉松8-9、奶酪粉4-5、鸭血旺7-8、鸡血藤2-3、当归3-4、黄芪2-3、党参4-5、火棘果3-4、鹿仙草2-3、细沙35-40、白糖5-6、营养添加剂6-7;
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。
所述的鸭血山楂片的制备方法,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、鸡血藤、当归、黄芪、党参、火棘果、鹿仙草加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)将荠菜送入开水锅中大火漂烫7-8分钟后捞出,捣成泥,得荠菜泥;
(5)将鸭血烘干后粉碎,得鸭血粉;将大米、松子仁、麦片送入烤箱,焙烤至香时出料,加沙棘果汁、豆浆进行磨浆,与鸭血粉及上述工艺未用到的原料混匀,小火熬膏,然后与荠菜泥混合拌匀;
(6)将山楂膏倒在烘盘上刮平,摊成厚度为3-3.5mm的薄层,在120-140℃下烘烤2小时后出料,在所得物料表面倒上步骤(5)所得物料,刮平,控制物料厚度达到6-6.5mm,烘干后切分成型,即得。
本发明中的火棘果为蔷薇科植物火棘的果实,鹿仙草为蛇菰科植物疏花蛇菰的全株。
本发明的有益效果为:
本发明的山楂片口感好,融入了大米与麦片的香甜,别具风味,同时,本发明配方合理,其中添加了鸭血旺,营养丰富,富含铁,搭配鸡血藤、当归等中药可起到补血的功效,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
一种鸭血山楂片,其特征在于由以下重量份(公斤)的原料制成:
山楂100、山楂叶6、荠菜11、大米25、松子仁22、麦片15、沙棘果汁55、豆浆45、肉松8、奶酪粉5、鸭血旺8、鸡血藤3、当归4、黄芪3、党参5、火棘果4、鹿仙草3、细沙40、白糖6、营养添加剂7;
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。
所述的鸭血山楂片的制备方法,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、鸡血藤、当归、黄芪、党参、火棘果、鹿仙草加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)将荠菜送入开水锅中大火漂烫7-8分钟后捞出,捣成泥,得荠菜泥;
(5)将鸭血烘干后粉碎,得鸭血粉;将大米、松子仁、麦片送入烤箱,焙烤至香时出料,加沙棘果汁、豆浆进行磨浆,与鸭血粉及上述工艺未用到的原料混匀,小火熬膏,然后与荠菜泥混合拌匀;
(6)将山楂膏倒在烘盘上刮平,摊成厚度为3-3.5mm的薄层,在120-140℃下烘烤2小时后出料,在所得物料表面倒上步骤(5)所得物料,刮平,控制物料厚度达到6-6.5mm,烘干后切分成型,即得。
Claims (2)
1.一种鸭血山楂片,其特征在于由以下重量份的原料制成:
山楂100-110、山楂叶5-6、荠菜10-11、大米20-25、松子仁20-22、麦片10-15、沙棘果汁50-55、豆浆40-45、肉松8-9、奶酪粉4-5、鸭血旺7-8、鸡血藤2-3、当归3-4、黄芪2-3、党参4-5、火棘果3-4、鹿仙草2-3、细沙35-40、白糖5-6、营养添加剂6-7;
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所述的鸭血山楂片的制备方法,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、鸡血藤、当归、黄芪、党参、火棘果、鹿仙草加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)将荠菜送入开水锅中大火漂烫7-8分钟后捞出,捣成泥,得荠菜泥;
(5)将鸭血烘干后粉碎,得鸭血粉;将大米、松子仁、麦片送入烤箱,焙烤至香时出料,加沙棘果汁、豆浆进行磨浆,与鸭血粉及上述工艺未用到的原料混匀,小火熬膏,然后与荠菜泥混合拌匀;
(6)将山楂膏倒在烘盘上刮平,摊成厚度为3-3.5mm的薄层,在120-140℃下烘烤2小时后出料,在所得物料表面倒上步骤(5)所得物料,刮平,控制物料厚度达到6-6.5mm,烘干后切分成型,即得。
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