CN111528400A - 一种黄精饼的制备方法 - Google Patents
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Abstract
本发明公开了一种黄精饼的制备方法,包括馅料制备、饼皮制备、炒制防粘粉、包饼等步骤,其中一种原材料即食黄精丁的制备是核心技术所在。本发明所述黄精饼,利用传统馅饼加入即食黄精丁的方式,发挥了黄精的功效,适用人群广,可长期服用,具有抑制须发早白、气血不足的养生效果。
Description
技术领域
本发明涉及食品技术领域,尤其是一种黄精饼的制备方法。
背景技术
黄精,又名老虎姜、鸡头参,是百合科草本植物黄精、滇黄精、多花黄精的根茎,曾被李时珍誉为“宝药”,既能治疗多种疾病,又是男女老少四季皆宜的保健食品。生黄精具麻味,虽然没毒,但戟人喉咙,一般不能直接入药。黄精具有补气养阴,健脾,润肺,益肾。用于脾胃虚弱,体倦乏力,口干食少,肺虚燥咳,精血不足,内热消渴。传统的九蒸九晒难以保持黄精活性成份,若蒸不透,“外熟里生”,无法食用,若蒸晒次数过多,活性成份流失,失去黄精功效。
发明内容
本发明要解决的技术问题是:在传统工艺基础上,结合创新技术,将即食黄精丁与其他食材有机组合,营养搭配制成补气养阴、健脾、润肺、益肾的健康养生食品黄精饼。
本发明解决该技术问题采用的技术方案是:
一种黄精饼的制备方法,其特征在于:包括以下步骤;
步骤一,馅料制备,将炒制后的核桃仁30份、瓜子仁30份、花生仁30份、杏仁30份、芝麻30份粗碎后加入熟花生油30份、糯米粉60份、饮用水30-50份混合均匀,再加入即食黄精丁60份搅拌均匀制备成馅料;
步骤二,饼皮制备,将大米粉130份和糯米粉60份混合均匀成为混合米粉,将白糖5份用30至40份饮用水溶解后倒入所述混合米粉中,揉搓成团后放置2至5小时,然后放入蒸锅蒸8至15分钟,蒸完立马出锅摊凉,加入熟食用油20份和成米粉团,按压后形成饼皮;
步骤三,炒制防粘粉,将少量米粉锅内炒熟成为防粘粉;
步骤四,包饼,将步骤一所制备的馅料与步骤二所制备的饼皮按11:10的比例准备好,用所述饼皮包住所述馅料,收口捏紧后,揉成圆型,拍上所述防粘粉放入模具压铸成型,使其脱落出模具,得黄精饼,取出即可食用。
作为优选,所述即食黄精丁的制备包括以下步骤;
步骤一,选材,选用5年以上生态种植的多花黄精,除去须根、发霉、发黑、老根等不可食用部分;
步骤二,粗洗,置滚筒机内,调节转速20至30转/分钟,水压3至4千克力,洗去泥沙等杂质;
步骤三,杀青烫制,将粗洗过的黄精倒入5至10倍的开水中,适当翻动,烫制5至30分钟,捞出晾晒到7至8成干;
步骤四,第二次去须,将杀青后的黄精置滚筒机内,调节转速50至60转/分钟,除去根须后取出晒干;
步骤五,润煮,取出晒干的黄精用水浸泡8至10小时,然后水煮1至2小时;
步骤六,精洗,利用水冲超声复合清洗设备反复清洗水煮后的黄精以去除表面所带各种杂质,洗净后捞出至筐里放置12至16小时;
步骤七,修剪,手工修剪除去发黑、地上部分、芦头等不可食用部分;
步骤八,蒸烘工序,蒸箱内槽加纯化水,再将步骤七所得黄精置蒸箱筐内,开启蒸汽发生器产生纯蒸汽,加热蒸5至6小时后取出,放置真空干燥箱内,模拟日晒条件进行烘干,反复蒸烘4至6次,蒸的时间逐步减少,最后一次蒸的时间约2至3小时,使所述黄精水分控制在15%至20%,得到即食黄精;
步骤九,将即食黄精切成约5毫米乘5毫米立方块得即食黄精丁。
作为优选,所述步骤七的真空干燥箱内干燥温度为50至60摄氏度,真空度为0.094兆帕,干燥时间4至8小时。
本发明的有益效果是:采用本发明的方法制备所得的即食黄精丁通过杀青烫制,降低水解酶的活性,最大程度的分解产生和保留其有效成份,并且有效解决了黄精生品“戟人喉咙”的问题;对黄精反复蒸烘4至6次,在传统工艺基础上,结合创新技术,使得即食黄精的多糖、黄酮、皂苷等有效成分保有量最高,质地柔软,便于咀嚼,咀之甘甜,口感最佳;将即食黄精切成小立方块,该大小的颗粒既有利于消化,又能尝出黄精自身甘味。
因为黄精须根很硬,很难去除,所以在制作即食黄精丁的过程中,有三个去须的步骤,第一次的时候粗略地去除一部分能去除的,第二次用滚筒机去须,完成去须最难的部分,第三次是在黄精润软之后进行手工修剪,把不可食用部分修理干净。三个去须的步骤缺一不可,这样制作的黄精丁是即食的,不仅口感好,而且卫生安全。
本发明所述黄精饼,利用传统馅饼加入即食黄精丁的方式,发挥了黄精的功效,适用人群广,可长期服用,具有抑制须发早白、气血不足的养生效果。
具体实施方式
下面结合实施例,对本发明的具体实施方式作进一步详细描述。以下实施例用于说明本发明,但不用来限制本发明的范围。
一种黄精饼的制备方法,其特征在于:包括以下步骤;
步骤一,馅料制备,将炒制后的核桃仁30份、瓜子仁30份、花生仁30份、杏仁30份、芝麻30份粗碎后加入熟花生油30份、糯米粉60份、饮用水30-50份混合均匀,再加入即食黄精丁60份搅拌均匀制备成馅料;本步骤中,因为黄精丁黏性很强,容易和其他物料黏住,很混匀,所以先把馅料的其他成分混匀之后,最后一步才加入即食黄精丁,以得到更好的口感与形态;
步骤二,饼皮制备,将大米粉130份和糯米粉60份混合均匀成为混合米粉,将白糖5份用30至40份饮用水溶解后倒入所述混合米粉中,揉搓成团后放置2至5小时,然后放入蒸锅蒸8至15分钟,蒸完立马出锅摊凉,加入熟食用油20份和成米粉团,按压后形成饼皮;
步骤三,炒制防粘粉,将少量米粉锅内炒熟成为防粘粉;
步骤四,包饼,将步骤一所制备的馅料与步骤二所制备的饼皮按11:10的比例准备好,用所述饼皮包住所述馅料,收口捏紧后,揉成圆型,拍上所述防粘粉放入模具压铸成型,使其脱落出模具,得黄精饼,取出即可食用。
所述即食黄精丁的制备包括以下步骤;
步骤一,选材,选用5年以上生态种植的多花黄精,除去须根、发霉、发黑、老根等不可食用部分;
步骤二,粗洗,置滚筒机内,调节转速20至30转/分钟,水压3至4千克力,洗去泥沙等杂质;
步骤三,杀青烫制,将粗洗过的黄精倒入5至10倍的开水中,适当翻动,烫制5至30分钟,捞出晾晒到7至8成干;
步骤四,第二次去须,将杀青后的黄精置滚筒机内,调节转速50至60转/分钟,除去根须后取出晒干;
步骤五,润煮,取出晒干的黄精用水浸泡8至10小时,然后水煮1至2小时;
步骤六,精洗,利用水冲超声复合清洗设备反复清洗水煮后的黄精以去除表面所带各种杂质,洗净后捞出至筐里放置12至16小时;
步骤七,修剪,手工修剪除去发黑、地上部分、芦头等不可食用部分;
步骤八,蒸烘工序,蒸箱内槽加纯化水,再将步骤七所得黄精置蒸箱筐内,开启蒸汽发生器产生纯蒸汽,加热蒸5至6小时后取出,放置真空干燥箱内,模拟日晒条件进行烘干,真空干燥箱内干燥温度为50至60摄氏度,真空度为0.094兆帕,干燥时间为4至8小时。反复蒸烘4至6次,蒸的时间逐步减少,最后一次蒸的时间约2至3小时,使所述黄精水分控制在15%至20%,得到即食黄精;
步骤九,将即食黄精切成约5毫米乘5毫米立方块得即食黄精丁。
本发明可改变为多种方式对本领域的技术人员是显而易见的,这样的改变不认为脱离本发明的范围。所有这样的对所述领域技术人员显而易见的修改将包括在本权利要求的范围之内。
Claims (3)
1.一种黄精饼的制备方法,其特征在于:包括以下步骤;
步骤一,馅料制备,将炒制后的核桃仁30份、瓜子仁30份、花生仁30份、杏仁30份、芝麻30份粗碎后加入熟花生油30份、糯米粉60份、饮用水30-50份混合均匀,再加入即食黄精丁60份搅拌均匀制备成馅料;
步骤二,饼皮制备,将大米粉130份和糯米粉60份混合均匀成为混合米粉,将白糖5份用30至40份饮用水溶解后倒入所述混合米粉中,揉搓成团后放置2至5小时,然后放入蒸锅蒸8至15分钟,蒸完立马出锅摊凉,加入熟食用油20份和成米粉团,按压后形成饼皮;
步骤三,炒制防粘粉,将少量米粉锅内炒熟成为防粘粉;
步骤四,包饼,将步骤一所制备的馅料与步骤二所制备的饼皮按11:10的比例准备好,用所述饼皮包住所述馅料,收口捏紧后,揉成圆型,拍上所述防粘粉放入模具压铸成型,使其脱落出模具,得黄精饼,取出即可食用。
2.如权利要求1所述的黄精饼的制备方法,其特征在于:所述即食黄精丁的制备包括以下步骤;
步骤一,选材,选用5年以上生态种植的多花黄精,除去须根、发霉、发黑、老根等不可食用部分;
步骤二,粗洗,置滚筒机内,调节转速20至30转/分钟,水压3至4千克力,洗去泥沙等杂质;
步骤三,杀青烫制,将粗洗过的黄精倒入5至10倍的开水中,适当翻动,烫制5至30分钟,捞出晾晒到7至8成干;
步骤四,第二次去须,将杀青后的黄精置滚筒机内,调节转速50至60转/分钟,除去根须后取出晒干;
步骤五,润煮,取出晒干的黄精用水浸泡8至10小时,然后水煮1至2小时;
步骤六,精洗,利用水冲超声复合清洗设备反复清洗水煮后的黄精以去除表面所带各种杂质,洗净后捞出至筐里放置12至16小时;
步骤七,修剪,手工修剪除去发黑、地上部分、芦头等不可食用部分;
步骤八,蒸烘工序,蒸箱内槽加纯化水,再将步骤七所得黄精置蒸箱筐内,开启蒸汽发生器产生纯蒸汽,加热蒸5至6小时后取出,放置真空干燥箱内,模拟日晒条件进行烘干,反复蒸烘4至6次,蒸的时间逐步减少,最后一次蒸的时间约2至3小时,使所述黄精水分控制在15%至20%,得到即食黄精;
步骤九,将即食黄精切成约5毫米乘5毫米立方块得即食黄精丁。
3.如权利要求2所述的黄精饼的制备方法,其特征在于:所述步骤八的真空干燥箱内干燥温度为50至60摄氏度,真空度为0.094兆帕,干燥时间为4至8小时。
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