CN104026496B - 一种黑麦山楂片及其制备方法 - Google Patents
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Abstract
一种黑麦山楂片及其制备方法,其特征在于由下列重量份的原料制成:山楂300-320、夜交藤3-4、牛膝4-5、鸡内金5-6、益智仁4.5-5、谷精草4-5、川明参3-4、风铃花1.5-2、柠檬5-6、乌梅4-5、藕粉8-9、黑麦面粉20-22、蟹肉23-25、酱油6-7、鸡骨2-3、黑糖25-30、芸豆3-4、酵母0.2-0.3、营养添加剂7-8。本发明的生产工艺简单、容易施行,且配方合理科学,营养丰富,其中添加的黑麦面粉中富含钙、铁、锌、硒等多种微量元素,可预防癌症、延年益寿,此外,本发明还添加了多种中草药,具有养心安神、补肝益肾、明目退翳、养阴清肺的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种山楂片,尤其涉及一种黑麦山楂片及其制备方法。
背景技术
山楂片是以山楂为主要材料,经过蒸熟、打浆、成型、烘干等多道工序精制而成。目前,市场上销售的山楂片口味单一,且不具有保健功效,已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种黑麦山楂片及其制备方法,本发明具有口感好,营养健康的特点。
本发明所采用的技术方案是:
一种黑麦山楂片,其特征在于由下列重量份的原料制成:
山楂300-320、夜交藤3-4、牛膝4-5、鸡内金5-6、益智仁4.5-5、谷精草4-5、川明参3-4、风铃花1.5-2、柠檬5-6、乌梅4-5、藕粉8-9、黑麦面粉20-22、蟹肉23-25、酱油6-7、鸡骨2-3、黑糖25-30、芸豆3-4、酵母0.2-0.3、营养添加剂7-8;
所述营养添加剂由下列重量份原料制成:熟地1-2、甘草1.5-2.3、陈皮0.8-1、灵芝1-1.2、红酒10-12、榛子仁7-8、蜂蜜1-2、大米24-25、鸡蛋液3-4、米醋2-3;
制备方法为:(1)将熟地、甘草、陈皮、灵芝置于红酒中密封浸泡7-8小时,过滤除渣,得药酒;将榛子仁送入锅中,小火炒香后出锅,加药酒研磨匀质,小火熬膏,烘干后研成粉末;
(2)将大米、蜂蜜、鸡蛋液混合入锅,加1.1-1.2倍的水,煮干后得米饭;将米饭加米醋打成泥,烘干后研成粉末,与步骤(1)所得物料混合拌匀,即得.
所述的黑麦山楂片的制备方法,其特征在于包括以下步骤:
(1)将夜交藤、牛膝、鸡内金、益智仁、谷精草、川明参、风铃花加7-8倍的水文火煎煮30-35分钟,过滤除渣,得药液;
(2)取柠檬、乌梅果肉,混合打浆,过滤除渣,得果汁;将芸豆加果汁进行磨浆,然后与黑麦面粉、酵母混合,加水揉成团,然后在35-37℃下发酵2-3小时,烘干后粉碎,得果味黑麦面粉;
(3)将鸡骨加酱油大火焖制5-7分钟,过滤除渣,所得滤液与蟹肉混合拌匀,送入蒸锅,大火蒸18-20分钟后将蟹肉取出,烘干后粉碎;
(4)取山楂果肉,送入蒸锅中大火蒸60-70分钟后取出,加药液打浆,然后与步骤(2)、(3)所得物料及剩余物料混合,小火加热搅拌,熬至浓稠后倒在烘盘上刮平,摊成厚度为4-5mm的薄层,烘干后切分成型,即得。
本发明中的川明参为伞形科植物川明参的根,风铃花为锦葵科植物风铃花的全花。
本发明的有益效果为:
本发明的生产工艺简单、容易施行,且配方合理科学,营养丰富,其中添加的黑麦面粉中富含钙、铁、锌、硒等多种微量元素,可预防癌症、延年益寿,此外,本发明还添加了多种中草药,具有养心安神、补肝益肾、明目退翳、养阴清肺的功效。
具体实施方式
一种黑麦山楂片,其特征在于由下列重量份(公斤)的原料制成:
山楂300、夜交藤4、牛膝5、鸡内金6、益智仁4.5、谷精草5、川明参4、风铃花1.5、柠檬6、乌梅4、藕粉9、黑麦面粉22、蟹肉25、酱油6、鸡骨3、黑糖30、芸豆4、酵母0.3、营养添加剂8;
所述营养添加剂由下列重量份(公斤)原料制成:熟地2、甘草1.5、陈皮0.8、灵芝1.2、红酒12、榛子仁8、蜂蜜2、大米24、鸡蛋液4、米醋3;
制备方法为:(1)将熟地、甘草、陈皮、灵芝置于红酒中密封浸泡7-8小时,过滤除渣,得药酒;将榛子仁送入锅中,小火炒香后出锅,加药酒研磨匀质,小火熬膏,烘干后研成粉末;
(2)将大米、蜂蜜、鸡蛋液混合入锅,加1.1-1.2倍的水,煮干后得米饭;将米饭加米醋打成泥,烘干后研成粉末,与步骤(1)所得物料混合拌匀,即得.
所述的黑麦山楂片的制备方法,包括以下步骤:
(1)将夜交藤、牛膝、鸡内金、益智仁、谷精草、川明参、风铃花加7-8倍的水文火煎煮30-35分钟,过滤除渣,得药液;
(2)取柠檬、乌梅果肉,混合打浆,过滤除渣,得果汁;将芸豆加果汁进行磨浆,然后与黑麦面粉、酵母混合,加水揉成团,然后在35-37℃下发酵2-3小时,烘干后粉碎,得果味黑麦面粉;
(3)将鸡骨加酱油大火焖制5-7分钟,过滤除渣,所得滤液与蟹肉混合拌匀,送入蒸锅,大火蒸18-20分钟后将蟹肉取出,烘干后粉碎;
(4)取山楂果肉,送入蒸锅中大火蒸60-70分钟后取出,加药液打浆,然后与步骤(2)、(3)所得物料及剩余物料混合,小火加热搅拌,熬至浓稠后倒在烘盘上刮平,摊成厚度为4-5mm的薄层,烘干后切分成型,即得。
Claims (2)
1.一种黑麦山楂片,其特征在于由下列重量份的原料制成:山楂300-320、夜交藤3-4、牛膝4-5、鸡内金5-6、益智仁4.5-5、谷精草4-5、川明参3-4、风铃花1.5-2、柠檬5-6、乌梅4-5、藕粉8-9、黑麦面粉20-22、蟹肉23-25、酱油6-7、鸡骨2-3、黑糖25-30、芸豆3-4、酵母0.2-0.3、营养添加剂7-8;
所述营养添加剂由下列重量份原料制成:熟地1-2、甘草1.5-2.3、陈皮0.8-1、灵芝1-1.2、红酒10-12、榛子仁7-8、蜂蜜1-2、大米24-25、鸡蛋液3-4、米醋2-3;营养添加剂的制备方法为:(1)将熟地、甘草、陈皮、灵芝置于红酒中密封浸泡7-8小时,过滤除渣,得药酒;将榛子仁送入锅中,小火炒香后出锅,加药酒研磨匀质,小火熬膏,烘干后研成粉末;(2)将大米、蜂蜜、鸡蛋液混合入锅,加1.1-1.2倍的水,煮干后得米饭;将米饭加米醋打成泥,烘干后研成粉末,与步骤(1)所得物料混合拌匀,即得。
2.根据权利要求1所述的黑麦山楂片的制备方法,其特征在于包括以下步骤:(1)将夜交藤、牛膝、鸡内金、益智仁、谷精草、川明参、风铃花加7-8倍的水文火煎煮30-35分钟,过滤除渣,得药液;
(2)取柠檬、乌梅果肉,混合打浆,过滤除渣,得果汁;将芸豆加果汁进行磨浆,然后与黑麦面粉、酵母混合,加水揉成团,然后在35-37℃下发酵2-3小时,烘干后粉碎,得果味黑麦面粉;
(3)将鸡骨加酱油大火焖制5-7分钟,过滤除渣,所得滤液与蟹肉混合拌匀,送入蒸锅,大火蒸18-20分钟后将蟹肉取出,烘干后粉碎;
(4)取山楂果肉,送入蒸锅中大火蒸60-70分钟后取出,加药液打浆,然后与步骤(2)、(3)所得物料及剩余物料混合,小火加热搅拌,熬至浓稠后倒在烘盘上刮平,摊成厚度为4-5mm的薄层,烘干后切分成型,即得。
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CN102987286A (zh) * | 2012-12-04 | 2013-03-27 | 王爽 | 一种水晶梨香型山楂片的制作方法 |
CN103222624A (zh) * | 2013-05-15 | 2013-07-31 | 冯松平 | 复方太子参山楂片 |
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JP2001190236A (ja) * | 2000-01-13 | 2001-07-17 | Masahiro Sano | さんざしの実を飲料、練り製品,ジャム、粉剤、錠剤の製造法 |
CN102987286A (zh) * | 2012-12-04 | 2013-03-27 | 王爽 | 一种水晶梨香型山楂片的制作方法 |
CN103222624A (zh) * | 2013-05-15 | 2013-07-31 | 冯松平 | 复方太子参山楂片 |
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