CN104055049B - 一种拔丝银耳藕饼及其制备方法 - Google Patents
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Abstract
本发明公开了一种拔丝银耳藕饼，是由下述重量份的原料制成：藕粉80-100、玉米粉30-40、菱角粉20-30、银耳14-18、莲子4-5、米酒40-50、扶桑花2-3、覆盆子6-7、黄皮核1-2、佛手3-4、黄芩2-3、棒棒草1-2、金雀根1-2、鹿蹄草3-4、花蜜适量、玉米油适量；本发明将藕粉、玉米粉、菱角粉、银耳等营养原料混合压制成饼状，油炸后淋上特制花蜜，营养丰富、富有嚼劲、酒香浓郁、花香淡雅，具有降压降脂、健脾益胃、减肥抗癌、美容护肤、滋阴补肾等功效，是一道不可多得的美食。
Description
技术领域
本发明涉及一种营养饼，尤其涉及一种拔丝银耳藕饼及其制备方法。
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，提供了一种拔丝银耳藕饼及其制备方法。
本发明是通过以下技术方案实现的：
一种拔丝银耳藕饼，是由下述重量份的原料制成：
藕粉80-100、玉米粉30-40、菱角粉20-30、银耳14-18、莲子4-5、米酒40-50、扶桑花2-3、覆盆子6-7、黄皮核1-2、佛手3-4、黄芩2-3、棒棒草1-2、金雀根1-2、鹿蹄草3-4、花蜜适量、玉米油适量；
所述花蜜是由下述重量比的原料制成：玉美人：柠檬草：蜂蜜=2：1：8-10。
一种拔丝银耳藕饼制备方法，包括以下步骤：
（1）将新鲜玉美人、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）将银耳泡开洗净后沥干，莲子洗净，送入锅中，倒入米酒，小火慢炖60-80分钟，取出打浆，得到银耳浆；
（3）将扶桑花、覆盆子、黄皮核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；
（4）将藕粉、玉米粉、菱角粉与中药粉混合后超微粉碎，再与银耳浆混合均匀后压制成型，做成饼状，在0℃以下冷冻储藏，食用前取出解冻，用烧热的玉米油炸至金黄，捞出沥干油，将上述花蜜加热煮沸，淋在金黄的藕饼上即可。
与现有技术相比，本发明的优点是：
本发明将藕粉、玉米粉、菱角粉、银耳等营养原料混合压制成饼状，油炸后淋上特制花蜜，营养丰富、富有嚼劲、酒香浓郁、花香淡雅，具有降压降脂、健脾益胃、减肥抗癌、美容护肤、滋阴补肾等功效，是一道不可多得的美食。
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：
一种拔丝银耳藕饼，是由下述重量（斤）的原料制成：
藕粉80、玉米粉30、菱角粉20、银耳14、莲子4、米酒40、扶桑花2、覆盆子6、黄皮核1、佛手3、黄芩2、棒棒草1、金雀根1、鹿蹄草3、花蜜适量、玉米油适量；
所述花蜜是由下述重量比的原料制成：玉美人：柠檬草：蜂蜜=2：1：9。
一种拔丝银耳藕饼制备方法，包括以下步骤：
（1）将新鲜玉美人、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）将银耳泡开洗净后沥干，莲子洗净，送入锅中，倒入米酒，小火慢炖80分钟，取出打浆，得到银耳浆；
（3）将扶桑花、覆盆子、黄皮核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）将藕粉、玉米粉、菱角粉与中药粉混合后超微粉碎，再与银耳浆混合均匀后压制成型，做成饼状，在0℃以下冷冻储藏，食用前取出解冻，用烧热的玉米油炸至金黄，捞出沥干油，将上述花蜜加热煮沸，淋在金黄的藕饼上即可。
Claims (1)
1.一种拔丝银耳藕饼，其特征在于是由下述重量份的原料制成：藕粉80-100、玉米粉30-40、菱角粉20-30、银耳14-18、莲子4-5、米酒40-50、扶桑花2-3、覆盆子6-7、黄皮核1-2、佛手3-4、黄芩2-3、棒棒草1-2、金雀根1-2、鹿蹄草3-4、花蜜适量、玉米油适量；所述花蜜是由下述重量比的原料制成：玉美人：柠檬草：蜂蜜=2：1：8-10；
所述拔丝银耳藕饼的制备方法包括以下步骤：
（1）将新鲜玉美人、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）将银耳泡开洗净后沥干，莲子洗净，送入锅中，倒入米酒，小火慢炖60-80分钟，取出打浆，得到银耳浆；
（3）将扶桑花、覆盆子、黄皮核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；
（4）将藕粉、玉米粉、菱角粉与中药粉混合后超微粉碎，再与银耳浆混合均匀后压制成型，做成饼状，在0℃以下冷冻储藏，食用前取出解冻，用烧热的玉米油炸至金黄，捞出沥干油，将上述花蜜加热煮沸，淋在金黄的藕饼上即可。
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