CN104938931A - 一种安神瓜子枣香糕及其加工方法 - Google Patents
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Abstract
本发明公开了一种安神瓜子枣香糕及其加工方法,由下列重量份的原料组成:小黄米40-60、莲子40-50、鹰嘴豆160-200、葵瓜子仁20-25、冬瓜籽仁10-15、酸枣仁10-12、南酸枣泥20-30、黄莲花2-3、酸枣根1-2、樱花1-3、人参花1-2、金露梅2-3、合欢皮1-2、石菖蒲2-3、棕榈油15-30、葡萄籽油5-8、营养添加剂8-12、葡萄酒适量。本发明安神瓜子枣香糕,具有枣香风味,香甜适口,松软韧嫩,营养丰富,能够促进消化,润肠通便,还具有滋阴润肺、益脑清心、亲热除烦、镇静安神的功效,有效改善体质,提高睡眠质量,充满精神活力。
Description
技术领域
本发明涉及一种安神瓜子枣香糕及其加工方法,属于食品加工技术领域。
背景技术
糕点它是以面粉或米粉、糖、油脂、蛋、乳品等为主要原料,配以各种辅经过蒸烤制作而成,味道甜美,老少皆宜。目前,市场糕点种类繁多,其中绿豆糕是著名的京式四季糕点之一,它具有形状规范整齐,色泽浅黄,组织细润紧密,口味清香绵软不粘牙的特色。随着人们生活水平的提高,食品营养丰富、保健功能突出、食用方便是人们目前的要求,而传统糕点因配方原料单一,不能满足人们的要求。
发明内容
本发明的目的在于提供一种安神瓜子枣香糕及其加工方法。
本发明采用的技术方案如下:
一种安神瓜子枣香糕,是由以下重量份的原料组成:
小黄米40-60、莲子40-50、鹰嘴豆160-200、葵瓜子仁20-25、冬瓜籽仁10-15、酸枣仁10-12、南酸枣泥20-30、黄莲花2-3、酸枣根1-2、樱花1-3、人参花1-2、金露梅2-3、合欢皮1-2、石菖蒲2-3、棕榈油15-30、葡萄籽油5-8、营养添加剂8-12、葡萄酒适量;
所述的食品添加剂由下述重量份的原料制成:小麦胚芽粉10-20、生牛乳3-5、鲑鱼肉20-40、葱白粉2-4、黄秋葵5-8、菊芋3-6、五味子花粉2-4、菱角叶粉5-8、木瓜籽粉6-10、柠檬汁1-3、橄榄油5-8、米醋15-25、枫糖10-20、酵母10-15;
所述的食品添加剂的制备方法为:a 、将鲑鱼肉除杂洗净切块,与葱白粉、柠檬汁、米醋揉拌均匀,在0-5℃腌制1-2小时,捞出鲑鱼块放入橄榄油锅内文火煎至出香,加入腌制液及适量水焖煮至沸,加入生牛乳,搅拌均匀,文火焖煮10-15分钟,得鲑鱼汤;b、将黄秋葵、菊芋分别洗净切片冷冻干燥,研磨成粉,与小麦胚芽粉、五味子花粉、菱角叶粉、木瓜籽粉混合,文火翻炒出香,得熟香粉;c、将鲑鱼汤、熟香粉、枫糖滚揉均匀,经挤出膨化研磨成粉,与其他剩余原料混合均匀,即可。
所述的安神瓜子枣香糕的加工方法,包括以下步骤:
(1)、将黄莲花、酸枣根、樱花、人参花、金露梅、合欢皮、石菖蒲粉碎至40-80目,加6-12倍水煎煮,过滤去渣,滤液超滤得精制液;
(2)、将葵瓜子仁、冬瓜籽仁、酸枣仁放入葡萄籽油锅内,文火翻炒至干香,破碎至10-40目,得籽仁粉;
(3)、将小黄米、莲子除杂洗净放入精制液中浸泡5-8小时,研磨成浆,煮沸5-8分钟,喷雾干燥,得莲子米粉;
(4)、将洗净晒干的鹰嘴豆放入葡萄酒中浸泡1-2小时,蒸制出香后烘干,再膨化研磨成粉,得鹰嘴豆粉;
(5)、将鹰嘴豆粉、莲子米粉、籽仁粉与其他剩余原料揉拌均匀,入模压实刮平后脱模,蒸制熟香,即可。
本发明所述的食品添加剂中五味子花粉,是蜜蜂采自五味子花蕊聚集而成。其不仅具有蜂花粉之特有功效,还秉承了五味子的药用功效,具有补肾益精,养肝明目,润肺止咳的特殊功效;
枫糖是“枫叶之国”加拿大最具代表性的特色产品之一,含有丰富的矿物质、有机酸,热量比蔗糖、果糖、玉米糖等都低,但是它所含的钙、镁和有机酸成分却比其它糖类高很多,能补充营养不均衡的虚弱体质;
金露梅为蔷薇科委陵菜属的干叶,能够清暑,益脑清心,健胃消食,调经。
与现有技术相比,本发明的优点是:
本发明安神瓜子枣香糕,具有枣香风味,香甜适口,松软韧嫩,营养丰富,能够促进消化,润肠通便,还具有滋阴润肺、益脑清心、亲热除烦、镇静安神的功效,有效改善体质,提高睡眠质量,充满精神活力。
具体实施方式
一种安神瓜子枣香糕,是由以下重量(斤)的原料组成:
小黄米60、莲子50、鹰嘴豆200、葵瓜子仁25、冬瓜籽仁15、酸枣仁12、南酸枣泥30、黄莲花3、酸枣根2、樱花2、人参花2、金露梅3、合欢皮2、石菖蒲3、棕榈油20、葡萄籽油8、营养添加剂12、葡萄酒适量;
所述的食品添加剂由下述重量(斤)的原料制成:小麦胚芽粉20、生牛乳5、鲑鱼肉40、葱白粉4、黄秋葵8、菊芋6、五味子花粉3、菱角叶粉5、木瓜籽粉10、柠檬汁3、橄榄油8、米醋25、枫糖20、酵母15;
所述的食品添加剂的制备方法为:a 、将鲑鱼肉除杂洗净切块,与葱白粉、柠檬汁、米醋揉拌均匀,在0℃腌制2小时,捞出鲑鱼块放入橄榄油锅内文火煎至出香,加入腌制液及适量水焖煮至沸,加入生牛乳,搅拌均匀,文火焖煮15分钟,得鲑鱼汤;b、将黄秋葵、菊芋分别洗净切片冷冻干燥,研磨成粉,与小麦胚芽粉、五味子花粉、菱角叶粉、木瓜籽粉混合,文火翻炒出香,得熟香粉;c、将鲑鱼汤、熟香粉、枫糖滚揉均匀,经挤出膨化研磨成粉,与其他剩余原料混合均匀,即可。
所述的安神瓜子枣香糕的加工方法,包括以下步骤:
(1)、将黄莲花、酸枣根、樱花、人参花、金露梅、合欢皮、石菖蒲粉碎至80目,加12倍水煎煮,过滤去渣,滤液超滤得精制液;
(2)、将葵瓜子仁、冬瓜籽仁、酸枣仁放入葡萄籽油锅内,文火翻炒至干香,破碎至20目,得籽仁粉;
(3)、将小黄米、莲子除杂洗净放入精制液中浸泡8小时,研磨成浆,煮沸8分钟,喷雾干燥,得莲子米粉;
(4)、将洗净晒干的鹰嘴豆放入葡萄酒中浸泡2小时,蒸制出香后烘干,再膨化研磨成粉,得鹰嘴豆粉;
(5)、将鹰嘴豆粉、莲子米粉、籽仁粉与其他剩余原料揉拌均匀,入模压实刮平后脱模,蒸制熟香,即可。
Claims (2)
1.一种安神瓜子枣香糕,其特征在于,是由以下重量份的原料组成:
小黄米40-60、莲子40-50、鹰嘴豆160-200、葵瓜子仁20-25、冬瓜籽仁10-15、酸枣仁10-12、南酸枣泥20-30、黄莲花2-3、酸枣根1-2、樱花1-3、人参花1-2、金露梅2-3、合欢皮1-2、石菖蒲2-3、棕榈油15-30、葡萄籽油5-8、营养添加剂8-12、葡萄酒适量;
所述的食品添加剂由下述重量份的原料制成:小麦胚芽粉10-20、生牛乳3-5、鲑鱼肉20-40、葱白粉2-4、黄秋葵5-8、菊芋3-6、五味子花粉2-4、菱角叶粉5-8、木瓜籽粉6-10、柠檬汁1-3、橄榄油5-8、米醋15-25、枫糖10-20、酵母10-15;
所述的食品添加剂的制备方法为:a 、将鲑鱼肉除杂洗净切块,与葱白粉、柠檬汁、米醋揉拌均匀,在0-5℃腌制1-2小时,捞出鲑鱼块放入橄榄油锅内文火煎至出香,加入腌制液及适量水焖煮至沸,加入生牛乳,搅拌均匀,文火焖煮10-15分钟,得鲑鱼汤;b、将黄秋葵、菊芋分别洗净切片冷冻干燥,研磨成粉,与小麦胚芽粉、五味子花粉、菱角叶粉、木瓜籽粉混合,文火翻炒出香,得熟香粉;c、将鲑鱼汤、熟香粉、枫糖滚揉均匀,经挤出膨化研磨成粉,与其他剩余原料混合均匀,即可。
2.一种如权利要求1所述的安神瓜子枣香糕的加工方法,其特征在于包括以下步骤:
(1)、将黄莲花、酸枣根、樱花、人参花、金露梅、合欢皮、石菖蒲粉碎至40-80目,加6-12倍水煎煮,过滤去渣,滤液超滤得精制液;
(2)、将葵瓜子仁、冬瓜籽仁、酸枣仁放入葡萄籽油锅内,文火翻炒至干香,破碎至10-40目,得籽仁粉;
(3)、将小黄米、莲子除杂洗净放入精制液中浸泡5-8小时,研磨成浆,煮沸5-8分钟,喷雾干燥,得莲子米粉;
(4)、将洗净晒干的鹰嘴豆放入葡萄酒中浸泡1-2小时,蒸制出香后烘干,再膨化研磨成粉,得鹰嘴豆粉;
(5)、将鹰嘴豆粉、莲子米粉、籽仁粉与其他剩余原料揉拌均匀,入模压实刮平后脱模,蒸制熟香,即可。
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