CN104055026A - 一种拔丝杏仁紫米饼及其制备方法 - Google Patents
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Abstract
本发明公开了一种拔丝杏仁紫米饼,是由下述重量份的原料制成:紫米60-70、甜杏仁20-30、竹叶粉10-15、龙须菜10-15、黄豆粉30-40、水苏糖14-18、叶底红3-4、棒棒木1-2、葛根6-7、赶黄草4-5、丹参1-2、秦艽2-3、郁金2-3、玉蝴蝶4-5、米醋和花蜜适量;本发明将紫米、杏仁、龙须菜、黄豆等营养原料混合打浆,再压制成饼状,蒸熟后淋上特制花蜜,营养丰富、香甜味美、富有嚼劲、风味独特,具有滋阴补肾、健脾暖肝、明目活血、滋润肺燥、清热解毒、润肠通便等功效。
Description
技术领域
本发明涉及一种营养饼,尤其涉及一种拔丝杏仁紫米饼及其制备方法。
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,提供了一种拔丝杏仁紫米饼及其制备方法。
本发明是通过以下技术方案实现的:
一种拔丝杏仁紫米饼,是由下述重量份的原料制成:
紫米60-70、甜杏仁20-30、竹叶粉10-15、龙须菜10-15、黄豆粉30-40、水苏糖14-18、叶底红3-4、棒棒木1-2、葛根6-7、赶黄草4-5、丹参1-2、秦艽2-3、郁金2-3、玉蝴蝶4-5、米醋和花蜜适量;
所述花蜜是由下述重量比的原料制成:合欢花:柠檬草:蜂蜜=2:1:8-10。
一种拔丝杏仁紫米饼制备方法,包括以下步骤:
(1)将新鲜合欢花、柠檬草去杂洗净,用沸水漂烫10-15秒,再立即冷冻干燥,粉碎至80-100目细度,得到的花草粉与蜂蜜混合均匀,得到花蜜;
(2)将紫米、甜杏仁拣杂洗净后晒干,送入锅中,倒入竹叶粉,小火翻炒至熟香,筛去竹叶粉,再倒入适量米醋,小火翻炒至干,取出磨粉,过100-120目筛,得到紫米粉;
(3)将新鲜龙须菜用淡盐水浸泡20-30分钟,取出去杂洗净,用沸水漂烫10-15秒,再立即冷冻干燥后粉碎,得到菜粉;
(4)将叶底红、棒棒木、葛根等中药原料混合粉碎,加入8-10倍清水,文火煎煮1-2小时,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述紫米粉、菜粉、中药粉与黄豆粉、水苏糖混合打成浆,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,淋在蒸熟的紫米饼上即可。
与现有技术相比,本发明的优点是:
本发明将紫米、杏仁、龙须菜、黄豆等营养原料混合打浆,再压制成饼状,蒸熟后淋上特制花蜜,营养丰富、香甜味美、富有嚼劲、风味独特,具有滋阴补肾、健脾暖肝、明目活血、滋润肺燥、清热解毒、润肠通便等功效。
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:
一种拔丝杏仁紫米饼,是由下述重量(斤)的原料制成:
紫米60、甜杏仁20、竹叶粉10、龙须菜10、黄豆粉30、水苏糖14、叶底红3、棒棒木1、葛根6、赶黄草4、丹参1、秦艽2、郁金2、玉蝴蝶4、米醋和花蜜适量;
所述花蜜是由下述重量比的原料制成:合欢花:柠檬草:蜂蜜=2:1:9。
一种拔丝杏仁紫米饼制备方法,包括以下步骤:
(1)将新鲜合欢花、柠檬草去杂洗净,用沸水漂烫10秒,再立即冷冻干燥,粉碎至80目细度,得到的花草粉与蜂蜜混合均匀,得到花蜜;
(2)将紫米、甜杏仁拣杂洗净后晒干,送入锅中,倒入竹叶粉,小火翻炒至熟香,筛去竹叶粉,再倒入适量米醋,小火翻炒至干,取出磨粉,过120目筛,得到紫米粉;
(3)将新鲜龙须菜用淡盐水浸泡30分钟,取出去杂洗净,用沸水漂烫10秒,再立即冷冻干燥后粉碎,得到菜粉;
(4)将叶底红、棒棒木、葛根等中药原料混合粉碎,加入8倍清水,文火煎煮1小时,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述紫米粉、菜粉、中药粉与黄豆粉、水苏糖混合打成浆,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,淋在蒸熟的紫米饼上即可。
Claims (2)
1.一种拔丝杏仁紫米饼,其特征在于是由下述重量份的原料制成:
紫米60-70、甜杏仁20-30、竹叶粉10-15、龙须菜10-15、黄豆粉30-40、水苏糖14-18、叶底红3-4、棒棒木1-2、葛根6-7、赶黄草4-5、丹参1-2、秦艽2-3、郁金2-3、玉蝴蝶4-5、米醋和花蜜适量;
所述花蜜是由下述重量比的原料制成:合欢花:柠檬草:蜂蜜=2:1:8-10。
2.一种如权利要求1所述的拔丝杏仁紫米饼制备方法,其特征在于包括以下步骤:
(1)将新鲜合欢花、柠檬草去杂洗净,用沸水漂烫10-15秒,再立即冷冻干燥,粉碎至80-100目细度,得到的花草粉与蜂蜜混合均匀,得到花蜜;
(2)将紫米、甜杏仁拣杂洗净后晒干,送入锅中,倒入竹叶粉,小火翻炒至熟香,筛去竹叶粉,再倒入适量米醋,小火翻炒至干,取出磨粉,过100-120目筛,得到紫米粉;
(3)将新鲜龙须菜用淡盐水浸泡20-30分钟,取出去杂洗净,用沸水漂烫10-15秒,再立即冷冻干燥后粉碎,得到菜粉;
(4)将叶底红、棒棒木、葛根等中药原料混合粉碎,加入8-10倍清水,文火煎煮1-2小时,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述紫米粉、菜粉、中药粉与黄豆粉、水苏糖混合打成浆,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,淋在蒸熟的紫米饼上即可。
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CN105104688A (zh) * | 2015-08-28 | 2015-12-02 | 安徽汇阳食品有限公司 | 一种拔丝葡萄酒紫米丸及其制备方法 |
CN107343601A (zh) * | 2017-05-31 | 2017-11-14 | 靖西市秀美边城农业科技有限公司 | 一种营养米饼的制备方法 |
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