CN103504387A - 一种美容西瓜子及其制备方法 - Google Patents
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Abstract
本发明公开了一种美容西瓜子及其制备方法,由下列重量份的原料制成:西瓜子180、芦荟10、辣木鲜叶15、番木瓜10、枸杞10、相思藤2、玉竹1、绿梅花2、瓜蒌叶3、竹根七2、大血藤1、海风藤2、柠檬酸0.3、调味液适量。本发明美容瓜子配方含有芦荟、番木瓜等成分,增加营养成分,且有健胃消食、增强细胞活力及免疫力的功效,同时配方增加大血藤有通经补血的功效,竹根七有益气活血、清肺解毒的功效,适合女性人群食用,能瘦身健体、嫩肤防衰。
Description
技术领域
本发明涉及一种美容西瓜子及其制备方法,属于食品加工技术领域。
背景技术
瓜子的种类较多:有葵花子、白瓜子、吊瓜子、西瓜子、黄瓜子、丝瓜子等,其营养丰富,香气诱人,含丰富的不饱和脂肪酸、优质蛋白、钾、磷、钙、镁、硒元素及维生素E、维生素B1等营养元素,在人们生活中是不可缺少的零食。近年来,瓜子的种类越来越多,为了丰富瓜子的品种口味,有利于人们的身体健康,现在的瓜子应该逐渐像保健食品方向发展。
发明内容
本发明的目的在于提供一种美容西瓜子及其制备方法。
本发明采用的技术方案如下:
一种美容西瓜子,由下列重量份的原料组成:
西瓜子180-220、芦荟8-15、辣木鲜叶15-25、番木瓜10-15、枸杞10-15、相思藤2-3、玉竹1-2、绿梅花1-2、瓜蒌叶2-3、竹根七2-3、大血藤1-2、海风藤1-2、柠檬酸0.1-1、调味液适量;
所述的调味液的制备方法,包括以下步骤:
(1)、称取下列重量份的原量:花生10-20、螺旋藻5-10、栆皮2-4、田七1-2、石榴皮1-2、满山香1-2、红勺花1-2、排香草1-2、麦冬2-3、红酒20-25、麻油5-8、食盐5-10、水适量;
(2)、将花生在浓度为3-5%的盐水浸泡5-8小时,与螺旋藻一起研磨成浆,加5-10倍水煮沸10-15分钟,过滤去渣,得花生藻汁;
(3)、将栆皮、田七、石榴皮、满山香、红勺花、排香草、麦冬等合并入锅,加6-11倍水煎煮,过滤去渣,得滤液;
(4)、将花生藻汁、滤液、食盐、熟制麻油合并搅匀,文火焖煮浓缩至原体积的50-60%,冷却至10-20℃与红酒混匀,即得调味液。
所述的美容西瓜子的制备方法,包括以下步骤:
(1)、将芦荟在沸水漂烫1-2分钟,去皮切块,将番木瓜洗净去皮去瓤,将处理芦荟、番木瓜与洗净辣木鲜叶、枸杞一起研磨成浆汁,液渣分离,滤渣加3-5倍水加热至80-90℃煮制30-60分钟,过滤去渣,合并滤液,得营养液;
(2)、将相思藤、玉竹、绿梅花、瓜蒌叶、竹根七、大血藤、海风藤等合并,加合并物8-17倍的水煎煮,过滤去渣,滤液与营养液、柠檬酸混匀,加入西瓜子,搅拌均匀,文火焖煮至微干;
(3)、将西瓜子投入机械化炒制机,在200-230℃炒制20-50秒至熟香,再与30-35%的调味液混匀,浸泡3-6小时,每隔20-30分钟搅拌翻动一次,捞出烘制干燥即得。
本发明的有益效果为:
本发明美容瓜子配方含有芦荟、番木瓜等成分,增加营养成分,且有健胃消食、增强细胞活力及免疫力的功效,同时配方增加大血藤有通经补血的功效,竹根七有益气活血、清肺解毒的功效,适合女性人群食用,能瘦身健体、嫩肤防衰。
具体实施方式
一种美容西瓜子,由下列重量(kg)的原料组成:
西瓜子180、芦荟10、辣木鲜叶15、番木瓜10、枸杞10、相思藤2、玉竹1、绿梅花2、瓜蒌叶3、竹根七2、大血藤1、海风藤2、柠檬酸0.3、调味液适量;
所述的调味液的制备方法,包括以下步骤:
(1)、称取下列重量份的原量:花生10、螺旋藻5、栆皮2、田七1、石榴皮2、满山香2、红勺花1、排香草2、麦冬3、红酒25、麻油8、食盐10、水适量;
(2)、将花生在浓度为4%的盐水浸泡8小时,与螺旋藻一起研磨成浆,加10倍水煮沸15分钟,过滤去渣,得花生藻汁;
(3)、将栆皮、田七、石榴皮、满山香、红勺花、排香草、麦冬等合并入锅,加11倍水煎煮,过滤去渣,得滤液;
(4)、将花生藻汁、滤液、食盐、熟制麻油合并搅匀,文火焖煮浓缩至原体积的60%,冷却至20℃与红酒混匀,即得调味液。
所述的美容西瓜子的制备方法,包括以下步骤:
(1)、将芦荟在沸水漂烫2分钟,去皮切块,将番木瓜洗净去皮去瓤,将处理芦荟、番木瓜与洗净辣木鲜叶、枸杞一起研磨成浆汁,液渣分离,滤渣加4倍水加热至80℃煮制40分钟,过滤去渣,合并滤液,得营养液;
(2)、将相思藤、玉竹、绿梅花、瓜蒌叶、竹根七、大血藤、海风藤等合并,加合并物13倍的水煎煮,过滤去渣,滤液与营养液、柠檬酸混匀,加入西瓜子,搅拌均匀,文火焖煮至微干;
(3)、将西瓜子投入机械化炒制机,在220℃炒制50秒至熟香,再与35%的调味液混匀,浸泡5小时,每隔30分钟搅拌翻动一次,捞出烘制干燥即得。
Claims (2)
1.一种美容西瓜子,其特征在于,由下列重量份的原料组成:西瓜子180-220、芦荟8-15、辣木鲜叶15-25、番木瓜10-15、枸杞10-15、相思藤2-3、玉竹1-2、绿梅花1-2、瓜蒌叶2-3、竹根七2-3、大血藤1-2、海风藤1-2、柠檬酸0.1-1、调味液适量;
所述的调味液的制备方法,包括以下步骤:
(1)、称取下列重量份的原量:花生10-20、螺旋藻5-10、栆皮2-4、田七1-2、石榴皮1-2、满山香1-2、红勺花1-2、排香草1-2、麦冬2-3、红酒20-25、麻油5-8、食盐5-10、水适量;
(2)、将花生在浓度为3-5%的盐水浸泡5-8小时,与螺旋藻一起研磨成浆,加5-10倍水煮沸10-15分钟,过滤去渣,得花生藻汁;
(3)、将栆皮、田七、石榴皮、满山香、红勺花、排香草、麦冬等合并入锅,加6-11倍水煎煮,过滤去渣,得滤液;
(4)、将花生藻汁、滤液、食盐、熟制麻油合并搅匀,文火焖煮浓缩至原体积的50-60%,冷却至10-20℃与红酒混匀,即得调味液。
2.一种如权利要求1所述的美容西瓜子的制备方法,其特征在于包括以下步骤:
(1)、将芦荟在沸水漂烫1-2分钟,去皮切块,将番木瓜洗净去皮去瓤,将处理芦荟、番木瓜与洗净辣木鲜叶、枸杞一起研磨成浆汁,液渣分离,滤渣加3-5倍水加热至80-90℃煮制30-60分钟,过滤去渣,合并滤液,得营养液;
(2)、将相思藤、玉竹、绿梅花、瓜蒌叶、竹根七、大血藤、海风藤等合并,加合并物8-17倍的水煎煮,过滤去渣,滤液与营养液、柠檬酸混匀,加入西瓜子,搅拌均匀,文火焖煮至微干;
(3)、将西瓜子投入机械化炒制机,在200-230℃炒制20-50秒至熟香,再与30-35%的调味液混匀,浸泡3-6小时,每隔20-30分钟搅拌翻动一次,捞出烘制干燥即得。
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