CN104055025B - 一种拔丝香蕉糯米饼及其制备方法 - Google Patents
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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Abstract
本发明公开了一种拔丝香蕉糯米饼，是由下述重量份的原料制成：香蕉80-100、糯米30-40、白芝麻10-20、脱脂奶粉20-30、白糖15-25、山楂6-7、陈皮4-5、枸杞子7-8、红薯叶1-2、千日红2-3、沙棘4-5、金钱草1-2、牛膝4-5、花蜜适量；本发明将香蕉与糯米、芝麻等营养原料混合打浆，再压制成饼状，蒸熟后淋上特制花蜜，不但营养丰富、香甜味美、软糯可口、风味独特，更具有健脾养胃、补中益气、养阴润燥、益肝养发、补血明目的功效，适合大多数人品尝。
Description
技术领域
本发明涉及一种营养饼，尤其涉及一种拔丝香蕉糯米饼及其制备方法。
背景技术
拔丝水果是一道深受人们喜爱的美食，它是将水果切块、裹上外粉后油炸，再淋上一层糖浆后做成，不但成分单一，口味单一，更受到香蕉、苹果、菠萝等食物季节性的影响，不能一年四季照常供应，因此本发明提供一种拔丝营养饼。
发明内容
本发明克服了现有技术不足，提供了一种拔丝香蕉糯米饼及其制备方法。
本发明是通过以下技术方案实现的：
一种拔丝香蕉糯米饼，是由下述重量份的原料制成：
香蕉80-100、糯米30-40、白芝麻10-20、脱脂奶粉20-30、白糖15-25、山楂6-7、陈皮4-5、枸杞子7-8、红薯叶1-2、千日红2-3、沙棘4-5、金钱草1-2、牛膝4-5、花蜜适量；
所述花蜜是由下述重量比的原料制成：桂花：薄荷叶：蜂蜜=2：1：8-10。
一种拔丝香蕉糯米饼制备方法，包括以下步骤：
（1）将新鲜桂花、薄荷叶去杂洗净，用沸水漂烫10-15秒，再立即冷冻干燥后粉碎，过80-100目筛，得到的花叶粉与蜂蜜混合均匀，得到花蜜；
（2）将山楂、陈皮、枸杞子、红薯叶、千日红、沙棘、金钱草、牛膝混合粉碎，加入8-10倍清水，文火煎煮1-2小时，过滤，滤液喷雾干燥，得到粉料；
（3）将新鲜香蕉去皮后冷藏在0-5℃，将糯米、白芝麻拣杂淘洗后沥干，送入锅中，小火翻炒至熟香，取出冷却后磨粉，得到熟米粉；
（4）将上述粉料、冰香蕉、熟米粉与脱脂奶粉、白糖混合打成浆，压制成型，做成饼状，在0℃以下冷冻储藏，食用前取出解冻，送入蒸锅后大火蒸熟，将上述花蜜加热煮沸，淋在蒸熟的糯米饼上即可。
与现有技术相比，本发明的优点是：
本发明将香蕉与糯米、芝麻等营养原料混合打浆，再压制成饼状，蒸熟后淋上特制花蜜，不但营养丰富、香甜味美、软糯可口、风味独特，更具有健脾养胃、补中益气、养阴润燥、益肝养发、补血明目的功效，适合大多数人品尝。
具体实施方式
下面结合实施例对本发明作进一步详细描述：
实施例：
一种拔丝香蕉糯米饼，是由下述重量（斤）的原料制成：
香蕉80、糯米30、白芝麻10、脱脂奶粉20、白糖15、山楂6、陈皮4、枸杞子7、红薯叶1、千日红2、沙棘4、金钱草1、牛膝4、花蜜适量；
所述花蜜是由下述重量比的原料制成：桂花：薄荷叶：蜂蜜=2：1：9。
一种拔丝香蕉糯米饼制备方法，包括以下步骤：
（1）将新鲜桂花、薄荷叶去杂洗净，用沸水漂烫10秒，再立即冷冻干燥后粉碎，过100目筛，得到的花叶粉与蜂蜜混合均匀，得到花蜜；
（2）将山楂、陈皮、枸杞子、红薯叶、千日红、沙棘、金钱草、牛膝混合粉碎，加入8倍清水，文火煎煮1小时，过滤，滤液喷雾干燥，得到粉料；
（3）将新鲜香蕉去皮后冷藏在3℃，将糯米、白芝麻拣杂淘洗后沥干，送入锅中，小火翻炒至熟香，取出冷却后磨粉，得到熟米粉；
（4）将上述粉料、冰香蕉、熟米粉与脱脂奶粉、白糖混合打成浆，压制成型，做成饼状，在0℃以下冷冻储藏，食用前取出解冻，送入蒸锅后大火蒸熟，将上述花蜜加热煮沸，淋在蒸熟的糯米饼上即可。
Claims (1)
1.一种拔丝香蕉糯米饼，其特征在于是由下述重量份的原料制成：
香蕉80-100、糯米30-40、白芝麻10-20、脱脂奶粉20-30、白糖15-25、山楂6-7、陈皮4-5、枸杞子7-8、红薯叶1-2、千日红2-3、沙棘4-5、金钱草1-2、牛膝4-5、花蜜适量；
所述花蜜是由下述重量比的原料制成：桂花：薄荷叶：蜂蜜=2：1：8-10；
所述拔丝香蕉糯米饼的制备方法包括以下步骤：
（1）将新鲜桂花、薄荷叶去杂洗净，用沸水漂烫10-15秒，再立即冷冻干燥后粉碎，过80-100目筛，得到的花叶粉与蜂蜜混合均匀，得到花蜜；
（2）将山楂、陈皮、枸杞子、红薯叶、千日红、沙棘、金钱草、牛膝混合粉碎，加入8-10倍清水，文火煎煮1-2小时，过滤，滤液喷雾干燥，得到粉料；
（3）将新鲜香蕉去皮后冷藏在0-5℃，将糯米、白芝麻拣杂淘洗后沥干，送入锅中，小火翻炒至熟香，取出冷却后磨粉，得到熟米粉；
（4）将上述粉料、冰香蕉、熟米粉与脱脂奶粉、白糖混合打成浆，压制成型，做成饼状，在0℃以下冷冻储藏，食用前取出解冻，送入蒸锅后大火蒸熟，将上述花蜜加热煮沸，淋在蒸熟的糯米饼上即可。
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| CN1433706A (zh) * | 2003-03-14 | 2003-08-06 | 缪德润 | 饹馇儿 |
| CN101301019A (zh) * | 2007-05-09 | 2008-11-12 | 黄广杰 | 水晶凉糕制作方法 |
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| CN1433706A (zh) * | 2003-03-14 | 2003-08-06 | 缪德润 | 饹馇儿 |
| CN101301019A (zh) * | 2007-05-09 | 2008-11-12 | 黄广杰 | 水晶凉糕制作方法 |
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