CN111758757A - 一种食疗桃酥的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种食疗桃酥的制备方法,涉及食品加工技术领域。本发明一种食疗桃酥的制备方法,包括如下重量份的原材料:小麦面粉、500g;猪油、200g;鸡蛋、50g;细砂糖、120g;核桃碎、80g;红枣、60g;山药、40g;黑芝麻、5g;泡打粉、20g;小苏打、12g;其制备方法步骤如下:配料准备、辅料制备、主料准备、桃酥成型、发酵、烘焙。本发明专利所述的一种食疗桃酥的制备方法,通过在桃酥原料中加入红枣和山药,做为食疗的方式长期食用,营养价值高;本发明中的食疗桃酥制作方法,通过选料和制作过程的相互配合,多面团发酵时间的控制,以及桃酥成型发酵后的表面处理,最后配合烘焙时间和温度的把控,制作出的桃酥香酥可口,口感更佳。
Description
技术领域
本发明属于食品加工技术领域,特别是涉及一种食疗桃酥的制备方法。
背景技术
桃酥是一种南北皆宜的乐平传统特色小吃,以其干、酥、脆、甜的特点闻名全国,主要成分是面粉、鸡蛋、奶油等。
相传在唐元时期,景德镇周边县乐平、贵溪、鹰潭等地农民纷纷前往做陶工,由于当时工作繁忙,当时有一位乐平农民将自家带来的面粉搅拌后直接放在窑炉表面烘焙,由于其常年咳嗽,平日常有食桃仁止咳习惯,故在烘焙时候会加入桃仁碎末。其他瓷工见此法做的干粮便于日常保存和长途运送瓷器时候食用,便纷纷仿效,因并取名"桃酥"。
随着社会的发展和生活环境的不断变化,人们对生活水平的不断提高,桃酥也已经成为人们作为食疗的一种,但是传统的桃酥都是以小吃的形式存在,并不能达到食疗效果,营养价值还需要进一步改进,且人们对美食的追求越来越高,对桃酥的口感的追求也越来越高,所以桃酥的制作方法还需要进一步的进行创新,故此,我们提出一种新的食疗桃酥的制备方法。
发明内容
本发明的目的在于提供一种食疗桃酥的制备方法,为解决上述技术问题,本发明是通过以下技术方案实现的:
一种食疗桃酥的制备方法,包括如下重量份的原材料:
小麦面粉、500g;
猪油、200g;
鸡蛋、50g;
细砂糖、120g;
核桃碎、80g;
红枣、60g;
山药、40g;
黑芝麻、5g;
泡打粉、20g;
小苏打、12g;
其制备方法步骤如下:
步骤一、配料准备:将红枣提前泡发,去核,将上药洗净,去皮切片,再将山药和红枣一同上屉蒸熟,将蒸熟的红枣去皮与山药一起碾成枣泥得到配料;
步骤二、辅料制备:将猪油和细砂糖糖放入一大碗中,搅拌至砂糖融化,再打入鸡蛋,搅拌均匀得到辅料;
步骤三、主料准备:将小麦面粉、泡打粉、和小苏打进行充分混合后,过30目筛得到注料;
步骤四、桃酥成型:将步骤二中的辅料倒入到步骤三中的主料中加少量清水进行揉成面团,再将步骤一种的配料加入面团中再次来回翻动揉成面团后盖上保鲜膜进行面团发酵,取一小块面团双手揉搓再压成小圆饼状,即得到成型桃酥饼;
步骤五、发酵:将步骤四中的得到的成型桃酥饼互不接触的摆放在铺好油纸的烤盘上,放置5分钟进行简单发酵,然后在桃酥饼的表面刷一层鸡蛋液并撒上黑芝麻;
步骤六、烘焙:将经步骤五发酵后的桃酥饼连同烤盘一起放入烤箱中进行烘焙,烘焙后即得到所需的食疗桃酥。
优选的,所述步骤二中鸡蛋选用土鸡蛋并取其蛋清,所述猪油选用液态下的猪油。
优选的,所述步骤四中面团发酵时间为15分钟,且保鲜膜将面团完全密封。
优选的,所述步骤五中的鸡蛋液为步骤二中选的土鸡蛋所剩的蛋黄并打散搅拌均匀。
优选的,所述步骤六中烘焙温度为烤箱上火100℃,下火170℃,烘焙时间为20分钟。
本发明具有以下有益效果:
1、本发明中的食疗桃酥在原料中加入红枣和山药,枣中含环磷酸腺甙,可扩张血管,增强心肌收缩力,改善心肌营养,对防治心血管疾病有一定好处,山药含有皂甙、黏液质、胆碱、淀粉、糖类、蛋白质和氨基酸、维生素C等营养成分以及多种微量元素,且含量较为丰富,具有滋补作用,可促使机体淋巴细胞增殖,增强免疫功能,延缓细胞衰老,本桃酥做为食疗的方式长期食用,营养价值高;
2、本发明中的食疗桃酥制作方法,通过选料和制作过程的相互配合,多面团发酵时间的控制,以及桃酥成型发酵后的表面处理,最后配合烘焙时间和温度的把控,制作出的桃酥香酥可口,口感更佳。
附图说明
图1为本发明所述一种食疗桃酥的制备方法的流程图。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其它实施例,都属于本发明保护的范围。
一种食疗桃酥的制备方法,包括如下重量份的原材料:
小麦面粉、500g;
猪油、200g;
鸡蛋、50g;
细砂糖、120g;
核桃碎、80g;
红枣、60g;
山药、40g;
黑芝麻、5g;
泡打粉、20g;
小苏打、12g;
其制备方法步骤如下:
步骤一、配料准备:将红枣提前泡发,去核,将上药洗净,去皮切片,再将山药和红枣一同上屉蒸熟,将蒸熟的红枣去皮与山药一起碾成枣泥得到配料;
步骤二、辅料制备:将液态的猪油和细砂糖放入一大碗中,搅拌至细砂糖融化,加入土鸡蛋蛋清,搅拌均匀得到辅料;
步骤三、主料准备:将小麦面粉、泡打粉、和小苏打进行充分混合后,过30目筛得到主料;
步骤四、桃酥成型:将步骤二中的辅料倒入到步骤三中的主料中加少量清水进行揉成面团,再将步骤一种的配料加入面团中再次来回翻动揉成面团后盖上保鲜膜完全密封,进行15分钟的面团发酵,取一小块面团双手揉搓再压成小圆饼状,即得到成型桃酥饼;
步骤五、发酵:将步骤四中的得到的成型桃酥饼互不接触的摆放在铺好油纸的烤盘上,放置5分钟进行简单发酵,然后在桃酥饼的表面刷一层步骤二中所剩的土鸡蛋蛋黄搅拌而成的鸡蛋液并撒上黑芝麻;
步骤六、烘焙:将经步骤五发酵后的桃酥饼连同烤盘一起放入烤箱中进行烘焙,烤箱调至上火100℃,下火170℃,烘焙时间为20分钟,烘焙后即得到所需的食疗桃酥。
本发明中各组分的作用机理如下:
核桃:核桃是大众喜爱的小食品,它富含蛋白质、脂肪酸、B族维生素、维生素E、钙、镁、硒等营养元素,可防止细胞老化,能健脑、增强记忆力及延缓衰老,减少肠道对胆固醇的吸收,润润肌肤、乌黑头发等功效;特别适合动肪硬化、高血压、冠心病人以及脑力劳动者多食,有缓解疲劳和压力的作用。核桃味甘、性温;入肾、肺经;可补肾固精、温肺定喘、润肠通便;主治肾虚喘嗽、腰痛脚弱、阳痿遗精、小便频数、石淋、大便燥结。小麦面粉:面粉富含蛋白质、碳水化合物、维生素和钙、铁、磷、钾、镁等矿物质,有养心益肾、健睥厚肠、除热止渴的功效,主治脏躁、烦热、消渴、泄痢、痈肿、外伤出血及烫伤等。红枣:枣含有维生素A、C、E、P,生物素,胡萝卜素磷、钾、镁等矿物质,叶酸,泛酸,烟酸等。它有提高人体免疫力,防治骨质疏松和贫血,软化血管,安心宁神等作用。中老年人更年期骨质疏松、青少年生长发育高峰期缺钙、女性易贫血缺铁等,食用枣类食品都会有很好的食疗效果,病后体虚的人食用枣类也有很好的滋补作用。红枣适宜慢性肝炎,肝硬化之人服食,也可减少其他药物对肝脏的损害。红枣中含环磷酸腺甙,可扩张血管,增强心肌收缩力,改善心肌营养,对防治心血管疾病有一定好处。山药:山药含有皂甙、黏液质、胆碱、淀粉、糖类、蛋白质和氨基酸、维生素C等营养成分以及多种微量元素,且含量较为丰富,具有滋补作用,为病后康复食补之佳品。山药可促使机体T淋巴细胞增殖,增强免疫功能,延缓细胞衰老,常服山药可延年益寿。山药中的黏多糖物质与矿物质相结合,可以形成骨质,使软骨具有一定弹性。含有丰富的维生素和矿物质,所含热量又相对较低,几乎不含脂肪,所以有很好的减肥健美的功效。山药所含黏蛋白能预防心血管系统的脂肪沉积,防止动脉硬化。食用山药还能增加人体T淋巴细胞,增强免疫功能,延缓细胞衰老。
本发明中所得的食疗桃酥,在原料中加入红枣和山药,枣中含环磷酸腺甙,可扩张血管,增强心肌收缩力,改善心肌营养,对防治心血管疾病有一定好处,山药含有皂甙、黏液质、胆碱、淀粉、糖类、蛋白质和氨基酸、维生素C等营养成分以及多种微量元素,且含量较为丰富,具有滋补作用,可促使机体淋巴细胞增殖,增强免疫功能,延缓细胞衰老,本桃酥做为食疗的方式长期食用,营养价值高;且本食疗桃酥制作方法,通过选料和制作过程的相互配合,多面团发酵时间的控制,以及桃酥成型发酵后的表面处理,最后配合烘焙时间和温度的把控,制作出的桃酥香酥可口,口感更佳。
以上公开的本发明优选实施例只是用于帮助阐述本发明。优选实施例并没有详尽叙述所有的细节,也不限制该发明仅为所述的具体实施方式。显然,根据本说明书的内容,可作很多的修改和变化。本说明书选取并具体描述这些实施例,是为了更好地解释本发明的原理和实际应用,从而使所属技术领域技术人员能很好地理解和利用本发明。本发明仅受权利要求书及其全部范围和等效物的限制。
Claims (5)
1.一种食疗桃酥的制备方法,其特征在于:包括如下重量份的原材料:
小麦面粉、500g;
猪油、200g;
鸡蛋、50g;
细砂糖、120g;
核桃碎、80g;
红枣、60g;
山药、40g;
黑芝麻、5g;
泡打粉、20g;
小苏打、12g;
其制备方法步骤如下:
步骤一、配料准备:将红枣提前泡发,去核,将上药洗净,去皮切片,再将山药和红枣一同上屉蒸熟,将蒸熟的红枣去皮与山药一起碾成枣泥得到配料;
步骤二、辅料制备:将猪油和细砂糖糖放入一大碗中,搅拌至细砂糖融化,再打入鸡蛋,搅拌均匀得到辅料;
步骤三、主料准备:将小麦面粉、泡打粉、和小苏打进行充分混合后,过30目筛得到主料;
步骤四、桃酥成型:将步骤二中的辅料倒入到步骤三中的主料中加少量清水进行揉成面团,再将步骤一种的配料加入面团中再次来回翻动揉成面团后盖上保鲜膜进行面团发酵,取一小块面团双手揉搓再压成小圆饼状,即得到成型桃酥饼;
步骤五、发酵:将步骤四中的得到的成型桃酥饼互不接触的摆放在铺好油纸的烤盘上,放置5分钟进行简单发酵,然后在桃酥饼的表面刷一层鸡蛋液并撒上黑芝麻;
步骤六、烘焙:将经步骤五发酵后的桃酥饼连同烤盘一起放入烤箱中进行烘焙,烘焙后即得到所需的食疗桃酥。
2.根据权利要求1所述的一种食疗桃酥的制备方法,其特征在于:所述步骤二中鸡蛋选用土鸡蛋并取其蛋清,所述猪油选用液态下的猪油。
3.根据权利要求1所述的一种食疗桃酥的制备方法,其特征在于:所述步骤四中面团发酵时间为15分钟,且保鲜膜将面团完全密封。
4.根据权利要求1所述的一种食疗桃酥的制备方法,其特征在于:所述步骤五中的鸡蛋液为步骤二中选的土鸡蛋所剩的蛋黄并打散搅拌均匀。
5.根据权利要求1所述的一种食疗桃酥的制备方法,其特征在于:所述步骤六中烘焙温度为烤箱上火100℃,下火170℃,烘焙时间为20分钟。
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