CN106690005A - 一种营养保健石榴水饺皮 - Google Patents
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Abstract
本发明属于食品加工技术领域，尤其是一种营养保健石榴水饺皮，由以下原料制成：石榴籽、新鲜石榴花、新鲜石榴叶、鸡蛋果、海带、中筋面粉、橄榄油、乳酸钠、叶酸、柏子仁、布渣叶、草问荆、刺五加。本发明抗裂性能强、保水性能好、保质期长，储存12个月后不出现裂纹、不干燥、不变质，烹煮时不混汤、不相互粘连、不破裂，口感细腻爽滑、有嚼劲，果香花香清新浓郁和谐，对贫血、失眠多梦、高血压、记忆力减退的患者有显著的治疗效果；饺皮中的有效成分配合作用，有效促进人体对饺皮营养成分的吸收率，提高造血系统的造血功能，缓解紧张压抑的情绪，减轻身体疲劳和脑疲劳。
Description
技术领域
本发明属于食品加工技术领域，尤其是一种营养保健石榴水饺皮。
背景技术
市场销售的速冻水饺在货架期内普遍存在着表皮开裂的现象，水饺出现煮后破肚、浑汤等现象，严重影响水饺的品质，产品货架期短、易干燥，且饺皮口感单一、营养价值低；石榴果实营养价值较高，含大量的有机酸、糖类、蛋白质、脂肪、维生素以及钙、磷、钾等矿物质，具有清热、解毒、平肝、补血、活血和止泻的功效；因此，将石榴运用到水饺皮制作上，必定能提供水饺皮的营养和口感。
发明内容
针对上述问题，本发明旨在提供一种营养保健石榴水饺皮。
本发明通过以下技术方案实现：
一种营养保健石榴水饺皮，由以下重量份的原料制成：石榴籽170~180份、新鲜石榴花10~12份、新鲜石榴叶6~7份、鸡蛋果34~38份、海带19~21份、中筋面粉90~100份、橄榄油8~9份、乳酸钠0.55~0.59份、叶酸0.71~0.73份、柏子仁1.2~1.4份、布渣叶2.1~2.3份、草问荆1.6~1.8份、刺五加2.4~2.6份。
作为发明进一步的方案：一种营养保健石榴水饺皮的制备方法，具体包括以下步骤：
（1）将石榴籽和海带清洗干净，与鸡蛋果的果肉一起投入打浆机打浆，取出，置入温度为-22~-20℃的真空冷冻干燥箱干燥至水分含量为7.4%~7.8%，得果蔬粉，备用；
（2）将新鲜石榴花和新鲜石榴叶洗净，混合打浆，投入新鲜石榴花重量6~7倍量的水中大火煮沸，文火熬煮至含水量为66%~70%，趁热加入二分之一重量的橄榄油和叶酸混合搅拌5~6min，室温自然冷却，投入到温度为34~38℃的发酵箱密闭发酵40~42h，投入温度为78~82℃的烘干箱烘干至水分含量为7.4%~7.8%，得花叶粉，备用；
（3）将柏子仁、布渣叶、草问荆和刺五加混合粉碎，投入到柏子仁重量55~57倍量的水中大火煮沸，文火熬煮51~53min，过滤，取煎煮液，喷雾干燥至含水量为7.4%~7.8%，得中药提取物，备用；
（4）将果蔬粉、花叶粉、中药提取物、二分之一重量的橄榄油、中筋面粉和乳酸钠投入到和面机中，加入温度为45~47℃的水进行和面处理，醒发熟化 55~60min，用饺子皮机进行加工成型，置入温度为-16~-14℃的冷冻箱冷冻52~56min，取出，得营养保健石榴水饺皮。
作为发明进一步的方案：本发明所使用的柏子仁、布渣叶、草问荆和刺五加的含量均以干重重量计。
本发明的有益效果：本发明提供的一种营养保健石榴水饺皮，抗裂性能强、保水性能好、保质期长，储存12个月后不出现裂纹、不干燥、不变质，烹煮时不混汤、不相互粘连、不破裂，口感细腻爽滑、有嚼劲，果香花香清新浓郁和谐，对贫血、失眠多梦、高血压、记忆力减退的患者有显著的治疗效果；饺皮中的有效成分配合作用，有效促进人体对饺皮营养成分的吸收率，提高造血系统的造血功能，缓解紧张压抑的情绪，减轻身体疲劳和脑疲劳。
具体实施方式
下面用具体实施例说明本发明，但并不是对本发明的限制。
实施例1
本发明实施例中，一种营养保健石榴水饺皮，由以下重量份的原料制成：石榴籽170份、新鲜石榴花10份、新鲜石榴叶6份、鸡蛋果34份、海带19份、中筋面粉90份、橄榄油8份、乳酸钠0.55份、叶酸0.71份、柏子仁1.2份、布渣叶2.1份、草问荆1.6份、刺五加2.4份。
作为发明进一步的方案：一种营养保健石榴水饺皮的制备方法，具体包括以下步骤：
（1）将石榴籽和海带清洗干净，与鸡蛋果的果肉一起投入打浆机打浆，取出，置入温度为-22℃的真空冷冻干燥箱干燥至水分含量为7.4%，得果蔬粉，备用；
（2）将新鲜石榴花和新鲜石榴叶洗净，混合打浆，投入新鲜石榴花重量6倍量的水中大火煮沸，文火熬煮至含水量为66%，趁热加入二分之一重量的橄榄油和叶酸混合搅拌5min，室温自然冷却，投入到温度为34℃的发酵箱密闭发酵40h，投入温度为78℃的烘干箱烘干至水分含量为7.4%，得花叶粉，备用；
（3）将柏子仁、布渣叶、草问荆和刺五加混合粉碎，投入到柏子仁重量55倍量的水中大火煮沸，文火熬煮51min，过滤，取煎煮液，喷雾干燥至含水量为7.4%，得中药提取物，备用；
（4）将果蔬粉、花叶粉、中药提取物、二分之一重量的橄榄油、中筋面粉和乳酸钠投入到和面机中，加入温度为45℃的水进行和面处理，醒发熟化 55min，用饺子皮机进行加工成型，置入温度为-16℃的冷冻箱冷冻52min，取出，得营养保健石榴水饺皮。
实施例2
本发明实施例中，一种营养保健石榴水饺皮，由以下重量份的原料制成：石榴籽175份、新鲜石榴花11份、新鲜石榴叶6.5份、鸡蛋果36份、海带20份、中筋面粉95份、橄榄油8.5份、乳酸钠0.57份、叶酸0.72份、柏子仁1.3份、布渣叶2.2份、草问荆1.7份、刺五加2.5份。
作为发明进一步的方案：一种营养保健石榴水饺皮的制备方法与实施例1相同。
实施例3
本发明实施例中，一种营养保健石榴水饺皮，由以下重量份的原料制成：石榴籽180份、新鲜石榴花12份、新鲜石榴叶7份、鸡蛋果38份、海带21份、中筋面粉100份、橄榄油9份、乳酸钠0.59份、叶酸0.73份、柏子仁1.4份、布渣叶2.3份、草问荆1.8份、刺五加2.6份。
作为发明进一步的方案：一种营养保健石榴水饺皮的制备方法与实施例1相同。
实施例石榴水饺皮和对比例市售普通水饺皮的营养保健效果：
有效：不适症状减轻或消失；无效：不适症状不变或更加严重。
随机选择贫血、失眠多梦、高血压、记忆力减退的患者各100名，随机分为2组，每组50人，所有患者受试前3天停用所有药物，实施例和对比例组每人每天食用该组水饺皮包同一猪肉馅用开水煮熟后的水饺150g，受试时间为25天，实施例石榴水饺皮和对比例市售普通水饺皮的营养保健效果见表1：
表1 实施例石榴水饺皮和对比例市售普通水饺皮的营养保健效果
从表1能够看出，实施例的石榴水饺皮分别经多种疾病的患者食用后，能够有效抑制多种疾病，减轻症状，其有效率明显高于对比例，说明本发明提供的石榴水饺皮具有良好的营养保健效果。
Claims (2)
1.一种营养保健石榴水饺皮，其特征在于，由以下重量份的原料制成：石榴籽170~180份、新鲜石榴花10~12份、新鲜石榴叶6~7份、鸡蛋果34~38份、海带19~21份、中筋面粉90~100份、橄榄油8~9份、乳酸钠0.55~0.59份、叶酸0.71~0.73份、柏子仁1.2~1.4份、布渣叶2.1~2.3份、草问荆1.6~1.8份、刺五加2.4~2.6份。
2.根据权利要求1所述的营养保健石榴水饺皮的制备方法，其特征在于，具体包括以下步骤：
（1）将石榴籽和海带清洗干净，与鸡蛋果的果肉一起投入打浆机打浆，取出，置入温度为-22~-20℃的真空冷冻干燥箱干燥至水分含量为7.4%~7.8%，得果蔬粉，备用；
（2）将新鲜石榴花和新鲜石榴叶洗净，混合打浆，投入新鲜石榴花重量6~7倍量的水中大火煮沸，文火熬煮至含水量为66%~70%，趁热加入二分之一重量的橄榄油和叶酸混合搅拌5~6min，室温自然冷却，投入到温度为34~38℃的发酵箱密闭发酵40~42h，投入温度为78~82℃的烘干箱烘干至水分含量为7.4%~7.8%，得花叶粉，备用；
（3）将柏子仁、布渣叶、草问荆和刺五加混合粉碎，投入到柏子仁重量55~57倍量的水中大火煮沸，文火熬煮51~53min，过滤，取煎煮液，喷雾干燥至含水量为7.4%~7.8%，得中药提取物，备用；
（4）将果蔬粉、花叶粉、中药提取物、二分之一重量的橄榄油、中筋面粉和乳酸钠投入到和面机中，加入温度为45~47℃的水进行和面处理，醒发熟化 55~60min，用饺子皮机进行加工成型，置入温度为-16~-14℃的冷冻箱冷冻52~56min，取出，得营养保健石榴水饺皮。
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| CN104472962A (zh) * | 2014-11-22 | 2015-04-01 | 梅顺 | 一种瓜皮椰果清热水饺及其制备方法 |
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