CN104055043A - 一种拔丝绿豆南瓜饼及其制备方法 - Google Patents
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Abstract
本发明公开了一种拔丝绿豆南瓜饼,是由下述重量份的原料制成:南瓜80-100、绿豆10-15、甜菊叶8-10、苦丁茶粉10-12、糯米粉60-70、奶香粉10-15、山楂6-8、余甘子4-5、黄芪2-3、乌梅6-7、白芍4-5、山茱萸2-3、高良姜2-3、椰汁和花蜜适量;本发明将南瓜、绿豆、糯米粉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,椰香浓郁、花香淡雅,具有润肺益气、治咳化痰、清热利尿、祛痘美容、健脾养胃、补中益气等功效。
Description
技术领域
本发明涉及一种营养饼,尤其涉及一种拔丝绿豆南瓜饼及其制备方法。
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,提供了一种拔丝绿豆南瓜饼及其制备方法。
本发明是通过以下技术方案实现的:
一种拔丝绿豆南瓜饼,是由下述重量份的原料制成:
南瓜80-100、绿豆10-15、甜菊叶8-10、苦丁茶粉10-12、糯米粉60-70、奶香粉10-15、山楂6-8、余甘子4-5、黄芪2-3、乌梅6-7、白芍4-5、山茱萸2-3、高良姜2-3、椰汁和花蜜适量;
所述花蜜是由下述重量比的原料制成:茉莉花:柠檬草:蜂蜜=2:1:8-10。
一种拔丝绿豆南瓜饼制备方法,包括以下步骤:
(1)将新鲜茉莉花、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)将南瓜去皮去瓤后切成丁,绿豆拣杂淘洗,新鲜甜菊叶去杂洗净,全部送入锅中,加入苦丁茶粉,倒入3-4倍椰汁,小火慢炖4-5小时,冷却后打浆,得到南瓜浆;
(3)将山楂、余甘子、黄芪等中药原料混合粉碎,加入7-8倍清水,文火煎煮1-2小时,过滤,滤液喷雾干燥,得到中药粉;
(4)将上述南瓜浆、中药粉与糯米粉、奶香粉混合打成浆,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,淋在蒸熟的南瓜饼上即可。
与现有技术相比,本发明的优点是:
本发明将南瓜、绿豆、糯米粉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,椰香浓郁、花香淡雅,具有润肺益气、治咳化痰、清热利尿、祛痘美容、健脾养胃、补中益气等功效。
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:
一种拔丝绿豆南瓜饼,是由下述重量(斤)的原料制成:
南瓜80、绿豆10、甜菊叶8、苦丁茶粉10、糯米粉60、奶香粉10、山楂6、余甘子4、黄芪2、乌梅6、白芍4、山茱萸2、高良姜2、椰汁和花蜜适量;
所述花蜜是由下述重量比的原料制成:茉莉花:柠檬草:蜂蜜=2:1:9。
一种拔丝绿豆南瓜饼制备方法,包括以下步骤:
(1)将新鲜茉莉花、柠檬草去杂洗净,用沸水漂烫10秒,再立即冷冻干燥,粉碎至100目细度,得到的花草粉与蜂蜜混合均匀,得到花蜜;
(2)将南瓜去皮去瓤后切成丁,绿豆拣杂淘洗,新鲜甜菊叶去杂洗净,全部送入锅中,加入苦丁茶粉,倒入3倍椰汁,小火慢炖4小时,冷却后打浆,得到南瓜浆;
(3)将山楂、余甘子、黄芪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;
(4)将上述南瓜浆、中药粉与糯米粉、奶香粉混合打成浆,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,淋在蒸熟的南瓜饼上即可。
Claims (2)
1.一种拔丝绿豆南瓜饼,其特征在于是由下述重量份的原料制成:
南瓜80-100、绿豆10-15、甜菊叶8-10、苦丁茶粉10-12、糯米粉60-70、奶香粉10-15、山楂6-8、余甘子4-5、黄芪2-3、乌梅6-7、白芍4-5、山茱萸2-3、高良姜2-3、椰汁和花蜜适量;
所述花蜜是由下述重量比的原料制成:茉莉花:柠檬草:蜂蜜=2:1:8-10。
2.一种如权利要求1所述的拔丝绿豆南瓜饼制备方法,其特征在于包括以下步骤:
(1)将新鲜茉莉花、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)将南瓜去皮去瓤后切成丁,绿豆拣杂淘洗,新鲜甜菊叶去杂洗净,全部送入锅中,加入苦丁茶粉,倒入3-4倍椰汁,小火慢炖4-5小时,冷却后打浆,得到南瓜浆;
(3)将山楂、余甘子、黄芪等中药原料混合粉碎,加入7-8倍清水,文火煎煮1-2小时,过滤,滤液喷雾干燥,得到中药粉;
(4)将上述南瓜浆、中药粉与糯米粉、奶香粉混合打成浆,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,淋在蒸熟的南瓜饼上即可。
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CN105124461A (zh) * | 2015-09-10 | 2015-12-09 | 安徽汇阳食品有限公司 | 一种拔丝益气南瓜及其制备方法 |
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CN103155966A (zh) * | 2011-12-09 | 2013-06-19 | 李赣平 | 油炸南瓜饼的制作方法 |
CN103636718A (zh) * | 2013-11-29 | 2014-03-19 | 侯鹏 | 保健南瓜饼及其制作方法 |
CN103651717A (zh) * | 2013-12-25 | 2014-03-26 | 聂俊 | 一种南瓜绿豆百合饼 |
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CN102461598A (zh) * | 2010-11-14 | 2012-05-23 | 重庆市彭水县彭双科技有限公司 | 南瓜饼的制作方法 |
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CN103005444A (zh) * | 2012-12-14 | 2013-04-03 | 余芳 | 一种玉竹南瓜营养粉的加工方法 |
CN103636718A (zh) * | 2013-11-29 | 2014-03-19 | 侯鹏 | 保健南瓜饼及其制作方法 |
CN103651717A (zh) * | 2013-12-25 | 2014-03-26 | 聂俊 | 一种南瓜绿豆百合饼 |
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CN105124461A (zh) * | 2015-09-10 | 2015-12-09 | 安徽汇阳食品有限公司 | 一种拔丝益气南瓜及其制备方法 |
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