CN108094869A - 一种具有宁心安神功效的花生米枣泥汤圆及其制作方法 - Google Patents
一种具有宁心安神功效的花生米枣泥汤圆及其制作方法 Download PDFInfo
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Abstract
本发明提供一种具有宁心安神功效的花生米枣泥汤圆及其制作方法，所述的汤圆是由糯米、红枣、花生米、大豆油、白糖配制而成；所述的制作方法包括先将红枣用凉水浸泡，去核，去外皮，做成枣泥；再去除花生米杂质，炒熟，粉碎为花生米碎；将大豆油烧热，把白糖熬化后放入枣泥同炒，炒至枣泥不粘且有香味时出锅冷却，再加入炒熟的碎花生米，搅拌均匀制成汤圆馅；将糯米淘洗干净，用淸水浸泡后用水磨磨成浆，滤干水分，制成糯米粉；取桂圆大小的水磨糯米粉，再用手指捏成凹状，加馅、捏拢、揉圆，即为汤圆。本发明所用的原料对心血管有好一定的治疗作用花生米、红枣为红色入心，用于补心、安神，还能健脾补气。
Description
技术领域
本发明涉及一种地方食品，涉及食疗养生保健研发领域，特别是一种具有宁心安神功效的花生米枣泥汤圆及其制作方法。
背景技术
21世纪是以人为本，人以健康为本，健康以食疗养生保健预防疾病为本的世纪，因为健康是人生最大财富，有了健康，就有未来，就有希望，失去健康，就失去一切，早在2400年前，《黄帝内经》已精辟指出，“上医治未病”，“圣人不治已病，治未病”，说明了重视预防疾病发生的道理，同在2400年前，“现代医学之父”希波克拉底也指出，“我们应以食物为药，饮食是你首选的医疗方式”，在中国传统文化中，“药食同源”理论源远流长，中医历来强调“药补不如食补”，特别是一些地方美味小吃，具有独特的养生保健功效，更需进一步研发利用。
发明内容
综上所述，为了克服现有技术问题的不足，本发明研制了一种具有宁心安神功效的花生米枣泥汤圆及其制作方法，所述的具有宁心安神功效的花生米枣泥汤圆是由糯米、红枣、花生米、大豆油、白糖加工而成的地方美味小吃；其功效互补，各显其功：所做出的宁心安神功效的花生米枣泥汤圆，除具有宁心安神功效外，还能健脾补气、防治慢性气管炎、神经衰弱、冠心病、单纯性消瘦症、厌食症、疲劳综合征等病症。
为解决上述技术问题，本发明采用的技术方案为：
一种具有宁心安神功效的花生米枣泥汤圆，其中，所述的汤圆是由糯米、红枣、花生米、大豆油、白糖按重量份计：糯米500～600份，红枣200～300份，花生米、大豆油各50～60份，白糖100～120份配制而成。
进一步，所述的一种具有宁心安神功效的花生米枣泥汤圆，其中，所述的汤圆是由糯米、红枣、花生米、大豆油、白糖按重量份计：糯米550份，红枣250份，花生米、大豆油各55份，白糖110份配制而成。
进一步，所述的一种具有宁心安神功效的花生米枣泥汤圆，其中，所述的汤圆是由糯米、红枣、花生米、大豆油、白糖按重量份计：糯米500份，红枣200份，花生米、大豆油各50份，白糖100份配制而成。
进一步，所述的一种具有宁心安神功效的花生米枣泥汤圆，其中，所述的汤圆是由糯米、红枣、花生米、大豆油、白糖按重量份计：糯米600份，红枣300份，花生米、大豆油各60份，白糖120份配制而成。
本发明的制作方法是通过以下方式实现的：
一种具有宁心安神功效的花生米枣泥汤圆的制作方法，所述的方法包括以下步骤：
步骤1）先将红枣用凉水浸泡2小时，去核，去外皮，上笼蒸烂，晾凉后做成枣泥；
步骤2）去除花生米杂质，用文火炒熟，粉碎为花生米碎；
步骤3）将大豆油烧热，把白糖倒入锅内熬化后放入枣泥同炒，炒至枣泥不粘且有香味时出锅冷却，再加入炒熟的碎花生米，搅拌均匀制成汤圆馅；
步骤4）将糯米淘洗干净，用淸水浸泡2小时后用水磨磨成浆，滤干水分，制成糯米粉，待用；
步骤5）取桂圆大小的水磨糯米粉，再用手指捏成凹状，加馅、捏拢、揉圆，即为汤圆。
本发明原料的保健作用：
一种具有宁心安神功效的花生米枣泥汤圆是由糯米、红枣、花生米、大豆油、白糖5味食材，加工而成的地方美味小吃；其功效互补，各显其功：
糯米：性温，味甘，归脾、胃、肠经；具有补中益气、健脾养胃、 壮气和血、收涩止泻、温补健体及止虚汗功效；适宜肺结核、神经衰弱、病后、产后、体虚自汗、盗汗、多汗、血虚头晕眼花、脾虚腹泻病症。
红枣：味甘，性平，归脾、肺经；具有和中缓急，生津润燥功效；主治中虚腹痛，口干燥渴。
花生米：味甘、性平,入脾、肺经；具有健脾和胃、利肾去水、理气通乳、治诸血症功能。
大豆油：性温、味甘、辛，含有丰富的亚油酸等不饱和脂肪酸，具有降低血脂和血胆固醇的作用，在一定程度上可以预防心血管疾病；不含致癌物质黄曲霉素和胆固醇，对机体有保护作用；所含的维生素E、维生素D以及丰富的卵磷脂，对人体健康均非常有益。
白糖：味甘，性平，归脾、肺经；具有润肺生津、补中益气、清热燥湿、化痰止咳、解毒醒酒、降浊怡神，可用于治疗中虚、脾虚泄泻、和中缓急，生津润燥功效。
本发明的有益效果：
本发明的具有宁心安神功效的花生米枣泥汤圆是由糯米、红枣、花生米、大豆油、白糖5味食材，加工而成的地方美味小吃；其功效互补，各显其功：糯米具有补中益气、健脾养胃、壮气和血、收涩止泻、温补健体及止虚汗功效；红枣具有健脾益胃，脾胃虚弱,腹泻,倦怠无力和中缓急，生津润燥功效；花生米具有健脾和胃、利肾去水、理气通乳、治诸血症功能；大豆油含有丰富的亚油酸等不饱和脂肪酸，具有降低血脂和血胆固醇的作用，在一定程度上可以预防心血管疾病；不含致癌物质黄曲霉素和胆固醇，对机体有保护作用；所含的维生素E、维生素D以及丰富的卵磷脂，对人体健康均非常有益。白糖具有润肺生津、补中益气、清热燥湿、化痰止咳、解毒醒酒、降浊怡神，可用于治疗中虚、脾虚泄泻、和中缓急，生津润燥功效。本发明所用的原料对心血管有好处，花生米、红枣为红色入心，用于补心、安神。
具体实施方式
以下结合实施例对本发明进一步的详细说明：
实施例1
一种具有宁心安神功效的花生米枣泥汤圆及其制作方法，其中，所述的汤圆所是由糯米、红枣、花生米、大豆油、白糖按重量计：糯米550g，红枣250g，花生米、大豆油各55g，白糖110g配制而成；
所述的汤圆的制作方法包括以下步骤：
一种具有宁心安神功效的花生米枣泥汤圆的制作方法，所述的方法包括以下步骤：
步骤1）先将红枣用凉水浸泡2小时，去核，去外皮，上笼蒸烂，晾凉后做成枣泥；
步骤2）去除花生米杂质，用文火炒熟，粉碎为花生米碎；
步骤3）将大豆油烧热，把白糖倒入锅内熬化后放入枣泥同炒，炒至枣泥不粘且有香味时出锅冷却，再加入炒熟的碎花生米，搅拌均匀制成汤圆馅；
步骤4）将糯米淘洗干净，用淸水浸泡2小时后用水磨磨成浆，滤干水分，制成糯米粉，待用；
步骤5）取桂圆大小的水磨糯米粉，再用手指捏成凹状，加馅、捏拢、揉圆，即为汤圆。
实施例2：
一种具有宁心安神功效的花生米枣泥汤圆及其制作方法，其中，所述的汤圆所是由糯米、红枣、花生米、大豆油、白糖按重量计：糯米500g，红枣200g，花生米、大豆油各50g，白糖100g配制而成；
所述的汤圆的制作方法包括以下步骤：
一种具有宁心安神功效的花生米枣泥汤圆的制作方法，所述的方法包括以下步骤：
步骤1）先将红枣用凉水浸泡2小时，去核，去外皮，上笼蒸烂，晾凉后做成枣泥；
步骤2）去除花生米杂质，用文火炒熟，粉碎为花生米碎；
步骤3）将大豆油烧热，把白糖倒入锅内熬化后放入枣泥同炒，炒至枣泥不粘且有香味时出锅冷却，再加入炒熟的碎花生米，搅拌均匀制成汤圆馅；
步骤4）将糯米淘洗干净，用淸水浸泡2小时后用水磨磨成浆，滤干水分，制成糯米粉，待用；
步骤5）取桂圆大小的水磨糯米粉，再用手指捏成凹状，加馅、捏拢、揉圆，即为汤圆。
实施例3：
一种具有宁心安神功效的花生米枣泥汤圆及其制作方法，其中，所述的汤圆所是由糯米、红枣、花生米、大豆油、白糖按重量计：糯米600g，红枣300g，花生米、大豆油各60g，白糖120g配制而成；
所述的制作方法同实施例1或2。
Claims (5)
1.一种具有宁心安神功效的花生米枣泥汤圆，其特征在于，所述的汤圆是由糯米、红枣、花生米、大豆油、白糖按重量份计：糯米500～600份，红枣200～300份，花生米、大豆油各50～60份，白糖100～120份配制而成。
2.根据权利要求1所述的一种具有宁心安神功效的花生米枣泥汤圆，其特征在于，所述的汤圆是由糯米、红枣、花生米、大豆油、白糖按重量份计：糯米550份，红枣250份，、花生米、大豆油各55份，白糖110份配制而成。
3.根据权利要求1所述的一种具有宁心安神功效的花生米枣泥汤圆，其特征在于，所述的汤圆是由糯米、红枣、花生米、大豆油、白糖按重量份计：糯米500份，红枣200份，花生米、大豆油各50份，白糖100份配制而成。
4.根据权利要求1所述的一种具有宁心安神功效的花生米枣泥汤圆，其特征在于，所述的汤圆是由糯米、红枣、花生米、大豆油、白糖按重量份计：糯米600份，红枣300份，花生米、大豆油各60份，白糖120份配制而成。
5.根据权利要求1所述的一种具有宁心安神功效的花生米枣泥汤圆的制作方法，其特征在于，所述的方法包括以下步骤：
步骤1）先将红枣用凉水浸泡2小时，去核，去外皮，上笼蒸烂，晾凉后做成枣泥；
步骤2）去除花生米杂质，用文火炒熟，粉碎为花生米碎；
步骤3）将大豆油烧热，把白糖倒入锅内熬化后放入枣泥同炒，炒至枣泥不粘且有香味时出锅冷却，再加入炒熟的碎花生米，搅拌均匀制成汤圆馅；
步骤4）将糯米淘洗干净，用淸水浸泡2小时后用水磨磨成浆，滤干水分，制成糯米粉，待用；
步骤5）取桂圆大小的水磨糯米粉，再用手指捏成凹状，加馅、捏拢、揉圆，即为汤圆。
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| CN104719684A (zh) * | 2013-12-23 | 2015-06-24 | 王圣君 | 一种桑葚红豆汤圆 |
| CN106879929A (zh) * | 2017-05-03 | 2017-06-23 | 青岛春溢食品有限公司 | 一种彩色汤圆及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104719684A (zh) * | 2013-12-23 | 2015-06-24 | 王圣君 | 一种桑葚红豆汤圆 |
| CN106879929A (zh) * | 2017-05-03 | 2017-06-23 | 青岛春溢食品有限公司 | 一种彩色汤圆及其制备方法 |
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