CN103948069A - 一种果酱巧克力夹心蛋卷及其生产方法 - Google Patents
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Abstract
本发明公开了一种果酱巧克力夹心蛋卷及其生产方法,面粉50-70、鸡蛋25-35、火龙果8-10、哈密瓜8-10、蓝莓3-5、黄芪2-4、苦丁茶1-3、紫河车2-4、枳椇子2-4、鸡血藤1-3、花生叶1-2、石榴籽2-4、白糖适量、营养添加剂7-9;本发明提供了一种果酱巧克力夹心蛋卷及其生产方法,含有蓝莓、火龙果、韩蜜瓜等水果,口味酸甜可口,同时添加黄芪、苦丁茶、等具有补血益气的中药材的有效成分,使得本发明产品具有益气补血的保健作用。
Description
技术领域
本发明涉及一种果酱巧克力夹心蛋卷及其生产方法,属于食品加工技术领域。
背景技术
蛋卷是一种休闲食品,因其口味甜美、使用方便而深受人们的喜爱。但是,现在市场上的蛋卷大多富含热量,多吃容易发胖,对人体健康不利。因此,开发出一种具有保健作用的蛋卷,将会有很好的市场价值。
发明内容
本发明克服了现有技术中的不足,提供了一种紫薯明目蛋卷及其生产方法。
本发明是通过以下技术方案实现的:
一种果酱巧克力夹心蛋卷,其特征在于是由以下重量份的原料组成:面粉50-70、鸡蛋25-35、火龙果8-10、哈密瓜8-10、蓝莓3-5、黄芪2-4、苦丁茶1-3、紫河车2-4、枳椇子2-4、鸡血藤1-3、花生叶1-2、石榴籽2-4、白糖适量、营养添加剂7-9;
所述营养添加剂由下列重量份原料制成:余甘果1-2、刺梨1-1.5、菜芙蓉花0.8-1.2、葡萄叶1.2-1.5、石榴叶1-2、猴头菇6-8、人参果4-5、菠萝汁10-15、莲子3-5;
制备方法为:
(1)将余甘果、刺梨、菜芙蓉花、葡萄叶、石榴叶加入适量的水,加热提取,过滤,得提取液;
(2)将猴头菇加提取液打浆,过滤除渣,在所得滤液中加入粉碎的人参果,小火焖煮,完成后烘干磨粉;
(3)将莲子放入菠萝汁中浸泡5-6小时,然后磨浆,再进行喷雾干燥,然后与步骤(2)所得物料混合拌匀,即得。
所述的果酱巧克力夹心蛋卷的生产方法,其特征在于是由以下重量份的原料组成:
(1)将火龙果与哈密瓜分别处理,取果肉,没然后与蓝莓一起打成果酱;
(2)将黄芪、苦丁茶、紫河车、枳椇子、鸡血藤、花生叶、石榴籽用适量的水提取2-3次,合并提取液;
(3)将提取液加入至面粉中,搅拌混合后加入鸡蛋、白糖、营养添加剂等剩余成分,然后加入和面机中,和面完成后分成小面团,擀成面饼,然后将步骤(1)制备的果酱均匀平铺于面饼上,然后转移至蛋卷机中制成蛋卷,即得。
本发明的优点是:
本发明提供了一种果酱巧克力夹心蛋卷及其生产方法,含有蓝莓、火龙果、韩蜜瓜等水果,口味酸甜可口,同时添加黄芪、苦丁茶、等具有补血益气的中药材的有效成分,使得本发明产品具有益气补血的保健作用。
具体实施方式
实施例1:
一种果酱巧克力夹心蛋卷,其特征在于是由以下重量份的原料组成:面粉60、鸡蛋30、火龙果10、哈密瓜8、蓝莓5、黄芪3、苦丁茶3、紫河车3、枳椇子4、鸡血藤2、花生叶2、石榴籽3、白糖适量、营养添加剂8;
所述营养添加剂由下列重量份原料制成:余甘果1、刺梨1、菜芙蓉花1.2、葡萄叶1.2、石榴叶1.5、猴头菇8、人参果5、菠萝汁13、莲子4;
制备方法为:
(1)将余甘果、刺梨、菜芙蓉花、葡萄叶、石榴叶加入适量的水,加热提取,过滤,得提取液;
(2)将猴头菇加提取液打浆,过滤除渣,在所得滤液中加入粉碎的人参果,小火焖煮,完成后烘干磨粉;
(3)将莲子放入菠萝汁中浸泡5小时,然后磨浆,再进行喷雾干燥,然后与步骤(2)所得物料混合拌匀,即得。
所述的果酱巧克力夹心蛋卷的生产方法,其特征在于是由以下重量份的原料组成:
(1)将火龙果与哈密瓜分别处理,取果肉,没然后与蓝莓一起打成果酱;
(2)将黄芪、苦丁茶、紫河车、枳椇子、鸡血藤、花生叶、石榴籽用适量的水提取2次,合并提取液;
(3)将提取液加入至面粉中,搅拌混合后加入鸡蛋、白糖、营养添加剂等剩余成分,然后加入和面机中,和面完成后分成小面团,擀成面饼,然后将步骤(1)制备的果酱均匀平铺于面饼上,然后转移至蛋卷机中制成蛋卷,即得。
本发明提供了一种果酱巧克力夹心蛋卷及其生产方法,含有蓝莓、火龙果、韩蜜瓜等水果,口味酸甜可口,同时添加黄芪、苦丁茶、等具有补血益气的中药材的有效成分,使得本发明产品具有益气补血的保健作用。
Claims (2)
1.一种果酱巧克力夹心蛋卷,其特征在于是由以下重量份的原料组成:面粉50-70、鸡蛋25-35、火龙果8-10、哈密瓜8-10、蓝莓3-5、黄芪2-4、苦丁茶1-3、紫河车2-4、枳椇子2-4、鸡血藤1-3、花生叶1-2、石榴籽2-4、白糖适量、营养添加剂7-9;
所述营养添加剂由下列重量份原料制成:余甘果1-2、刺梨1-1.5、菜芙蓉花0.8-1.2、葡萄叶1.2-1.5、石榴叶1-2、猴头菇6-8、人参果4-5、菠萝汁10-15、莲子3-5;
制备方法为:
(1)将余甘果、刺梨、菜芙蓉花、葡萄叶、石榴叶加入适量的水,加热提取,过滤,得提取液;
(2)将猴头菇加提取液打浆,过滤除渣,在所得滤液中加入粉碎的人参果,小火焖煮,完成后烘干磨粉;
(3)将莲子放入菠萝汁中浸泡5-6小时,然后磨浆,再进行喷雾干燥,然后与步骤(2)所得物料混合拌匀,即得。
2.一种如权利要求1所述的果酱巧克力夹心蛋卷的生产方法,其特征在于是由以下重量份的原料组成:
(1)将火龙果与哈密瓜分别处理,取果肉,没然后与蓝莓一起打成果酱;
(2)将黄芪、苦丁茶、紫河车、枳椇子、鸡血藤、花生叶、石榴籽用适量的水提取2-3次,合并提取液;
(3)将提取液加入至面粉中,搅拌混合后加入鸡蛋、白糖、营养添加剂等剩余成分,然后加入和面机中,和面完成后分成小面团,擀成面饼,然后将步骤(1)制备的果酱均匀平铺于面饼上,然后转移至蛋卷机中制成蛋卷,即得。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN107080191A (zh) * | 2017-06-20 | 2017-08-22 | 黎祥(大田)食品有限公司 | 一种芦荟夹心蛋卷生产工艺 |
CN107439999A (zh) * | 2017-07-13 | 2017-12-08 | 诸城市和生食品有限公司 | 一种分段夹心脆皮蛋卷 |
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CN201878679U (zh) * | 2010-11-10 | 2011-06-29 | 刘碧华 | 一种蛋卷饼 |
CN102871148A (zh) * | 2012-10-15 | 2013-01-16 | 广东真美食品集团有限公司 | 清淡可口的营养蛋卷制作工艺 |
CN103493868A (zh) * | 2013-10-22 | 2014-01-08 | 安徽徽王食品有限公司 | 一种蓝莓肉松卷及其制备方法 |
CN103598498A (zh) * | 2013-10-15 | 2014-02-26 | 鲁杨 | 一种海苔鸡肉蛋卷 |
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Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN201878679U (zh) * | 2010-11-10 | 2011-06-29 | 刘碧华 | 一种蛋卷饼 |
CN102871148A (zh) * | 2012-10-15 | 2013-01-16 | 广东真美食品集团有限公司 | 清淡可口的营养蛋卷制作工艺 |
CN103598498A (zh) * | 2013-10-15 | 2014-02-26 | 鲁杨 | 一种海苔鸡肉蛋卷 |
CN103493868A (zh) * | 2013-10-22 | 2014-01-08 | 安徽徽王食品有限公司 | 一种蓝莓肉松卷及其制备方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107080191A (zh) * | 2017-06-20 | 2017-08-22 | 黎祥(大田)食品有限公司 | 一种芦荟夹心蛋卷生产工艺 |
CN107439999A (zh) * | 2017-07-13 | 2017-12-08 | 诸城市和生食品有限公司 | 一种分段夹心脆皮蛋卷 |
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