CN114431267A - 山药核桃杏仁饼的制备方法 - Google Patents
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Abstract
本发明公开了一种山药核桃杏仁饼的制备方法。本发明将山药核桃杏仁与面粉一起做成具有健脾、补肾、润肺功效的养生小饼。脾为先天之本,肾为后天之本,通过本发明方法制备的这款饼通过补先天之本和补后天之本,达到强身健体的效果。同时,为了增强其补益功效,在制作过程中还加入了具有收敛作用的陈醋。
Description
技术领域
本发明属于食品加工领域,具体涉及一种山药核桃杏仁饼的制备方法。
背景技术
山药为薯蓣科植物薯蓣的根茎。含有丰富的黏蛋白、必需氨基酸、皂甙、胆碱、维生素和矿物质等。山药性平味甘,所含淀粉酶可以帮助消化,促进食欲。中医认为山药能补益脾胃、生精益肺、补肾固精,是病后康复食补佳品。
核桃是深受大家喜爱的坚果类食品,含有丰富的不饱和脂肪酸、蛋白质等营养素,并含有人体必需的钙、磷、铁等多种微量元素和矿物质,以及维生素E、胡萝卜素、核黄素等多种维生素。中医认为核桃入肺经和肾经,能温补肾阳,具有补脑、润肠等功效,能缓解由于血虚津亏导致的便秘。
杏仁具有丰富的营养价值,还含有钙、磷、铁、硒等多种矿质元素和多种维生素。杏仁入肺经,能化痰止喘,降逆,润肠通便,广泛应用于食品、化妆品及医药等领域。
发明内容
本发明将山药核桃杏仁与面粉一起做成具有健脾、补肾、润肺功效的养生小饼,并加入了具有收敛作用的陈醋,增强其功效。
为了实现上述目的,本发明提供的山药核桃杏仁饼的制备方法,包括如下步骤:
(1)新鲜铁棍山药去皮,清洗干净,放入蒸锅,蒸锅里的水烧开后用100℃~120℃加热温度蒸30~60分钟。将煮熟的山药捣成泥。
(2)核桃仁、杏仁清洗干净,沥干水分,于80℃~90℃温度下烘烤55~65分钟,再用130℃~150℃温度烤15~25分钟。将烤熟的核桃仁、杏仁捣成碎末。
(3)将步骤2制备的核桃、杏仁加入到步骤1制备的山药里,然后加入面粉,最后加入水和醋,混合均匀。核桃、杏仁、山药、面粉、水和醋的质量比为1:1:2:2:2:(0.05~0.2)。
(4)将步骤3制备的面团做成一个个小饼,每个小饼质量为50~100克。
(5)将步骤4制备的小饼放入锅里,锅里刷上一层食用油,用80℃~100℃的加热温度煎2~5分钟,翻面,再煎2~3分钟。
(6)待小饼冷却至室温后封口,置于0℃~8℃温度下保存。
作为优选方案:
所述步骤(1)中蒸锅里的水烧开后用110℃加热温度蒸45分钟;
所述步骤(2)中核桃仁、杏仁清洗干净,沥干水分,于85℃温度下烘烤60分钟,再用140℃温度烤20分钟;
所述步骤(5)中用90℃的加热温度煎3分钟,翻面,再煎2分钟;
所述步骤(6)中待小饼冷却至室温后封口,置于0℃~8℃温度下保存。
相对于现有技术,本发明具有如下优点和有益效果:
本发明将山药核桃杏仁与面粉一起做成具有健脾、补肾、润肺功效的养生小饼。脾为先天之本,肾为后天之本,这款饼通过补先天之本和补后天之本,达到强身健体的效果。同时,为了增强其补益功效,在制作过程中还加入了具有收敛作用的陈醋。
具体实施方式
以下结合具体实施例来对本发明作进一步地详细说明,但不应理解为对本发明的限制。
实施例1
(1)500克新铁棍鲜山药去皮,清洗干净,放入蒸锅,蒸锅里的水烧开后用110℃加热温度蒸45分钟。将煮熟的山药捣成泥。
(2)称取核桃仁、杏仁各250克,清洗干净,沥干水分,于85℃温度下烘烤60分钟,再用140℃温度烤20分钟。将烤熟的核桃仁、杏仁捣成碎末。
(3)将步骤2制备的核桃、杏仁加入到步骤1制备的山药里,然后加入500克面粉,最后加入500克水和15克陈醋,混合均匀。
(4)将步骤3制备的面团做成一个个小饼,每个小饼质量为50克。
(5)将步骤4制备的小饼放入锅里,锅里刷上一层食用油,用90℃的加热温度煎3分钟,翻面,再煎2分钟。
(6)待饼冷却至室温后封口,置于0℃~8℃温度下保存。
实施例2
(1)500克新铁棍鲜山药去皮,清洗干净,放入蒸锅,蒸锅里的水烧开后用100℃加热温度蒸60分钟。将煮熟的山药捣成泥。
(2)称取核桃仁、杏仁各250克,清洗干净,沥干水分,于80℃温度下烘烤65分钟,再用130℃温度烤25分钟。将烤熟的核桃仁、杏仁捣成碎末。
(3)将步骤2制备的核桃、杏仁加入到步骤1制备的山药里,然后加入500克面粉,最后加入500克水和25克陈醋,混合均匀。
(4)将步骤3制备的面团做成一个个小饼,每个小饼质量为50克。
(5)将步骤4制备的小饼放入锅里,锅里刷上一层食用油,用80℃的加热温度煎5分钟,翻面,再煎3分钟。
(6)待饼冷却至室温后封口,置于0℃~8℃温度下保存。
实施例3
(1)500克新铁棍鲜山药去皮,清洗干净,放入蒸锅,蒸锅里的水烧开后用120℃加热温度蒸30分钟。将煮熟的山药捣成泥。
(2)称取核桃仁、杏仁各250克,清洗干净,沥干水分,于90℃温度下烘烤55分钟,再用150℃温度烤15分钟。将烤熟的核桃仁、杏仁捣成碎末。
(3)将步骤2制备的核桃、杏仁加入到步骤1制备的山药里,然后加入500克面粉,最后加入500克水和40克陈醋,混合均匀。
(4)将步骤3制备的面团做成一个个小饼,每个小饼质量为50克。
(5)将步骤4制备的小饼放入锅里,锅里刷上一层食用油,用100℃的加热温度煎2分钟,翻面,再煎2分钟。
(6)待饼冷却至室温后封口,置于0℃~8℃温度下保存。
实施例4
(1)500克新铁棍鲜山药去皮,清洗干净,放入蒸锅,蒸锅里的水烧开后用110℃加热温度蒸45分钟。将煮熟的山药捣成泥。
(2)称取核桃仁、杏仁各250克,清洗干净,沥干水分,于85℃温度下烘烤60分钟,再用140℃温度烤20分钟。将烤熟的核桃仁、杏仁捣成碎末。
(3)将步骤2制备的核桃、杏仁加入到步骤1制备的山药里,然后加入500克面粉,最后加入500克水和50克陈醋,混合均匀。
(4)将步骤3制备的面团做成一个个小饼,每个小饼质量为50克。
(5)将步骤4制备的小饼放入锅里,锅里刷上一层食用油,用90℃的加热温度煎3分钟,翻面,再煎2分钟。
(6)待饼冷却至室温后封口,置于0℃~8℃温度下保存。
表1感官评价评分标准
选取10人对实施例1和对比例进行感官评分,取平均值,结果如下。
表2感官评分结果
样品 | 气味 | 味道 |
实施例1 | 8.7 | 8.3 |
实施例2 | 9.1 | 8.5 |
实施例3 | 7.5 | 7.8 |
实施例4 | 7.2 | 7.7 |
感官评分结果表明,加入适量的陈醋不会影响这款养生饼的味道,当陈醋与山药或面粉的质量比为20:1时,气味和味道均是最好的。
本发明方案中所含有的众多原料成分虽然为常见食品原料,但经研究搭配后能够发挥意想不到的保健养生效果,而且采用细致工艺制作及烘焙,最大限度保留食材的天然营养成分;其配方新颖科学,成分配比合理,制备工艺简单,制备方法成熟,原料天然健康,不含食品添加剂,口感佳,食用效果好。
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (2)
1.一种山药核桃杏仁饼的制备方法,其特征在于:包括如下步骤:
(1)新鲜铁棍山药去皮,清洗干净,放入蒸锅,蒸锅里的水烧开后用100℃~120℃加热温度蒸30~60分钟;将煮熟的山药捣成泥;
(2)核桃仁、杏仁清洗干净,沥干水分,于80℃~90℃温度下烘烤55~65分钟,再用130℃~150℃温度烤15~25分钟;将烤熟的核桃仁、杏仁捣成碎末;
(3)将步骤(2)制备的核桃、杏仁加入到步骤(1)制备的山药里,然后加入面粉,最后加入水和醋,混合均匀;所述核桃、杏仁、山药、面粉、水和醋的质量比为1:1:2:2:2:(0.05~0.2);
(4)将步骤(3)制备的面团做成若干小饼,每个小饼质量为50~100克;
(5)将步骤(4)制备的小饼放入锅里,锅里刷上一层食用油,用80℃~100℃的加热温度煎2~5分钟,翻面,再煎2~3分钟;
(6)待小饼冷却至室温后封口,置于0℃~8℃温度下保存。
2.根据权利要求1所述的山药核桃杏仁饼的制备方法,其特征在于:
所述步骤(1)中蒸锅里的水烧开后用110℃加热温度蒸45分钟;
所述步骤(2)中核桃仁、杏仁清洗干净,沥干水分,于85℃温度下烘烤60分钟,再用140℃温度烤20分钟;
所述步骤(5)中用90℃的加热温度煎3分钟,翻面,再煎2分钟;
所述步骤(6)中待小饼冷却至室温后封口,置于0℃~8℃温度下保存。
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CN103947719A (zh) * | 2014-03-25 | 2014-07-30 | 刘阿君 | 一种降脂减肥雪米饼及其制备方法 |
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