CN104026498B - 一种麦香果蔬山楂片及其制备方法 - Google Patents
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Abstract
一种麦香果蔬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120-130、茉莉花3-4、金樱子2-3、肉苁蓉2.3-3.3、沙枣花1.8-2、橘红3-4、狗骨柴2-3、峨屏草2-2.5、红豆10-11、菠萝10-11、草莓7-8、木瓜6-7、香菜2-3、大麦仁30-32、鱼头3-4、虾米1-2、阿胶7-8、红糖18-20、营养添加剂8-9。本发明口感好，制备工艺简单，配方合理科学，由于添加了多种果蔬使得本发明清香可口，同时大大提高了本发明的维生素含量，此外，本发明还含有多种中草药成分，具有补肾润肠、清热解毒的功效，是一种绿色休闲保健食品。
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，尤其涉及一种麦香果蔬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麦香果蔬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：
一种麦香果蔬山楂片，其特征在于由下列重量份的原料制成：
山楂120-130、茉莉花3-4、金樱子2-3、肉苁蓉2.3-3.3、沙枣花1.8-2、橘红3-4、狗骨柴2-3、峨屏草2-2.5、红豆10-11、菠萝10-11、草莓7-8、木瓜6-7、香菜2-3、大麦仁30-32、鱼头3-4、虾米1-2、阿胶7-8、红糖18-20、营养添加剂8-9；
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.
所述的麦香果蔬山楂片的制备方法，其特征在于包括以下步骤：
（1）将茉莉花、金樱子、肉苁蓉、沙枣花、橘红、狗骨柴、峨屏草加6-7倍的水文火煎煮30-35分钟，过滤除渣，收集滤液；取菠萝、草莓、木瓜果肉，与香菜混合加滤液打浆，过滤除渣，得果蔬汁；
（2）将虾米、鱼头混合投入锅中，加3-4倍的大火煮沸，过滤除渣，得鱼头汤；将鱼头汤与大麦仁混合拌匀，晒干后入锅，炒至焦黄时出料，加入果蔬汁密封浸泡30-40分钟，过滤除渣，得果蔬大麦茶；
（3）将红豆入锅，小火炒香后出料，加3-4倍的水进行磨浆，过滤除渣，所得红豆浆与阿胶混合，隔水大火蒸20-25分钟；
（4）取山楂果肉，送入蒸锅大火蒸60-70分钟后出锅，加果蔬大麦茶打浆，然后加入步骤（3）所得物料及剩余物料，小火加热搅拌，熬至浓稠，再将所得物料倒在烘盘上刮平，摊成厚度为4-5mm的薄层，烘干后切分成型，即得。
本发明中的狗骨柴为双子叶植物药茜草科植物狗骨柴的根，峨屏草为虎耳草科植物峨屏草的全草。
本发明的有益效果为：
本发明口感好，制备工艺简单，配方合理科学，由于添加了多种果蔬使得本发明清香可口，同时大大提高了本发明的维生素含量，此外，本发明还含有多种中草药成分，具有补肾润肠、清热解毒的功效，是一种绿色休闲保健食品。
具体实施方式
一种麦香果蔬山楂片，其特征在于由下列重量份（公斤）的原料制成：
山楂130、茉莉花3、金樱子2、肉苁蓉3.3、沙枣花1.8、橘红3、狗骨柴3、峨屏草2.5、红豆11、菠萝11、草莓7、木瓜7、香菜2、大麦仁32、鱼头4、虾米1、阿胶8、红糖20、营养添加剂9；
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.
所述的麦香果蔬山楂片的制备方法，包括以下步骤：
（1）将茉莉花、金樱子、肉苁蓉、沙枣花、橘红、狗骨柴、峨屏草加6-7倍的水文火煎煮30-35分钟，过滤除渣，收集滤液；取菠萝、草莓、木瓜果肉，与香菜混合加滤液打浆，过滤除渣，得果蔬汁；
（2）将虾米、鱼头混合投入锅中，加3-4倍的大火煮沸，过滤除渣，得鱼头汤；将鱼头汤与大麦仁混合拌匀，晒干后入锅，炒至焦黄时出料，加入果蔬汁密封浸泡30-40分钟，过滤除渣，得果蔬大麦茶；
（3）将红豆入锅，小火炒香后出料，加3-4倍的水进行磨浆，过滤除渣，所得红豆浆与阿胶混合，隔水大火蒸20-25分钟；
（4）取山楂果肉，送入蒸锅大火蒸60-70分钟后出锅，加果蔬大麦茶打浆，然后加入步骤（3）所得物料及剩余物料，小火加热搅拌，熬至浓稠，再将所得物料倒在烘盘上刮平，摊成厚度为4-5mm的薄层，烘干后切分成型，即得。
Claims (2)
1.一种麦香果蔬山楂片，其特征在于由下列重量份的原料制成：山楂120-130、茉莉花3-4、金樱子2-3、肉苁蓉2.3-3.3、沙枣花1.8-2、橘红3-4、狗骨柴2-3、峨屏草2-2.5、红豆10-11、菠萝10-11、草莓7-8、木瓜6-7、香菜2-3、大麦仁30-32、鱼头3-4、虾米1-2、阿胶7-8、红糖18-20、营养添加剂8-9；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；所述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所述的麦香果蔬山楂片的制备方法，其特征在于包括以下步骤：（1）将茉莉花、金樱子、肉苁蓉、沙枣花、橘红、狗骨柴、峨屏草加6-7倍的水文火煎煮30-35分钟，过滤除渣，收集滤液；取菠萝、草莓、木瓜果肉，与香菜混合加滤液打浆，过滤除渣，得果蔬汁；（2）将虾米、鱼头混合投入锅中，加3-4倍的大火煮沸，过滤除渣，得鱼头汤；将鱼头汤与大麦仁混合拌匀，晒干后入锅，炒至焦黄时出料，加入果蔬汁密封浸泡30-40分钟，过滤除渣，得果蔬大麦茶；（3）将红豆入锅，小火炒香后出料，加3-4倍的水进行磨浆，过滤除渣，所得红豆浆与阿胶混合，隔水大火蒸20-25分钟；（4）取山楂果肉，送入蒸锅大火蒸60-70分钟后出锅，加果蔬大麦茶打浆，然后加入步骤（3）所得物料及剩余物料，小火加热搅拌，熬至浓稠，再将所得物料倒在烘盘上刮平，摊成厚度为4-5mm的薄层，烘干后切分成型，即得。
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