CN104171862A - 一种香菇松茸风味面粉及其制备方法 - Google Patents
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Abstract
本发明公开了一种香菇松茸风味面粉及其制备方法,是由面粉、紫山药、冻豆腐、香菇、松茸、火麻仁、黑花生、红芸豆、干香蕉片、巴旦木果仁、西瓜子仁、燕麦粉、魔芋粉、龙眼肉、海螵鞘、鹿衔草、玉竹等原料组成。本发明有益效果为:香菇味道鲜美、香味沁人,松茸不仅营养均衡、充足,而且还有提高免疫力、抗癌抗肿瘤、治疗糖尿病及心血管疾病、抗衰老养颜、促肠胃保肝脏等多种功效,将二者相结合并添加在面粉中,不仅营养丰富、食用方便,而且增加了保健功效。
Description
发明领域
本发明涉及食品加工领域,更确切地说是涉及一种面粉及其制备方法。
背景技术
面粉是指一种由小麦磨成的粉末,它是中国北方大部分地区的主食。以面粉制成的食物品种繁多,花样百出,风味迥异,是中国人民喜爱的主要饮食之一。现在人随着生活水品和饮食质量的提高,以及保健意识的加强,人们对于养生的概念已经越来越深入,具有保健功能的主食越来越受人们的欢迎。单纯的面粉已经不能满足人们对于饮食的热衷和养生的追求,而目前市场上的面粉主要是小麦面粉,其热量低、营养元素不能满足人们的需要。 本发明将将面粉进行加工改良,加入多种食材,还特别添加了具有医疗保健作用的中草药成分,从而提高了面粉的营养与保健价值,满足了现代人们对高营养健康保健食品的追求。
发明内容
本发明的目的是在于提供一种香菇松茸风味面粉及其制备方法,方便人们的生活。
为解决这一问题,本发明所采取的技术方案为:香菇松茸风味面粉由以下重量份的原料组成:面粉200-210、紫山药30-32、冻豆腐23-24、香菇20-22、松茸6-7、火麻仁2-3、黑花生14-15、红芸豆22-24、干香蕉片4-5、巴旦木果仁10-12、西瓜子仁7-8、燕麦粉25-26、魔芋粉11-12、龙眼肉16-17、海螵鞘2-3、鹿衔草1-2、玉竹1-2、营养添加剂9-10、水适量。
其中营养添加剂由以下重量份的原料组成:荞麦麸皮粉35-36、银鱼干粉11-12、椰子粉22-23、桔叶4-5、枸骨叶7-8、玫瑰果12-13、青皮5-6、桂花2-3、三七3-4、荆芥穗1-2、山楂叶4-5、山胡椒叶2-3、茄蒂6-7、水适量。
本发明的香菇松茸风味面粉制备过程按以下步骤进行:
(1)海螵鞘、鹿衔草、玉竹加适量水煎煮2-3次,每次40-50分钟,滤去残渣合并煎煮液,继续加热15-20分钟,得到中药浓缩液;
(2)火麻仁、黑花生、巴旦木果仁、西瓜子仁炒熟后与干香蕉片一同磨粉,加入步骤(1)中的中药浓缩液混合均匀,浸泡半小时,盛入密封容器内隔水蒸30-40分钟,取出后烘干得营养粉;
(3)紫山药去皮,香菇、松茸泡发,冻豆腐、红芸豆、龙眼肉洗净后加适量水打磨成浆液,小火加热浓缩至无水分蒸发,烘干后磨粉,得风味添加粉;
(4)面粉过70-80目筛,与步骤(2)营养粉、步骤(3)风味添加粉及其他剩余成分混合搅拌均匀,烘干后冷却即可。
另外,营养添加剂的制作方法为:将桔叶、枸骨叶、玫瑰果、青皮、桂花、三七、荆芥穗、山楂叶、山胡椒叶、茄蒂加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余 成分混合均匀后用小火翻炒至完全干燥既得。
本发明中的鹿衔草为鹿蹄草科鹿蹄草属植物,入药有补虚益肾、祛风除湿、活血调经的功效。
本发明的有益效果:香菇味道鲜美、香味沁人,松茸不仅营养均衡、充足,而且还有提高免疫力、抗癌抗肿瘤、治疗糖尿病及心血管疾病、抗衰老养颜、促肠胃保肝脏等多种功效,将二者相结合并添加在面粉中,不仅营养丰富、食用方便,而且增加了保健功效。
具体实施方式
香菇松茸风味面粉,由以下重量份(kg)的原料组成:
面粉200、紫山药30、冻豆腐24、香菇20、松茸7、火麻仁2、黑花生15、红芸豆24、干香蕉片4、巴旦木果仁10、西瓜子仁8、燕麦粉26、魔芋粉12、龙眼肉16、海螵鞘2、鹿衔草1、玉竹1、营养添加剂10、水适量。
其中营养添加剂由以下重量份(kg)的原料组成:荞麦麸皮粉36、银鱼干粉11、椰子粉23、桔叶5、枸骨叶8、玫瑰果12、青皮5、桂花2、三七4、荆芥穗1、山楂叶5、山胡椒叶2、茄蒂6、水适量。
制备方法,包括如下步骤:
(1)海螵鞘、鹿衔草、玉竹加适量水煎煮3次,每次50分钟,滤去残渣合并煎煮液,继续加热20分钟,得到中药浓缩液;
(2)火麻仁、黑花生、巴旦木果仁、西瓜子仁炒熟后与干香蕉片一同磨粉,加入步骤(1)中的中药浓缩液混合均匀,浸泡半小时,盛入密封容器内隔水蒸30分钟,取出后烘干得营养粉;
(3)紫山药去皮,香菇、松茸泡发,冻豆腐、红芸豆、龙眼肉洗净后加适量水打磨成浆液,小火加热浓缩至无水分蒸发,烘干后磨粉,得风味添加粉;
(4)面粉过80目筛,与步骤(2)营养粉、步骤(3)风味添加粉及其他剩余成分混合搅拌均匀,烘干后冷却即可。
另外,营养添加剂的制作方法为:将桔叶、枸骨叶、玫瑰果、青皮、桂花、三七、荆芥穗、山楂叶、山胡椒叶、茄蒂加适量水煎煮1小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余 成分混合均匀后用小火翻炒至完全干燥既得。
Claims (2)
1.一种香菇松茸风味面粉,其特征在于,由以下重量份的原料组成:面粉200-210、紫山药30-32、冻豆腐23-24、香菇20-22、松茸6-7、火麻仁2-3、黑花生14-15、红芸豆22-24、干香蕉片4-5、巴旦木果仁10-12、西瓜子仁7-8、燕麦粉25-26、魔芋粉11-12、龙眼肉16-17、海螵鞘2-3、鹿衔草1-2、玉竹1-2、营养添加剂9-10、水适量;其中营养添加剂由下列重量份的原料组成:荞麦麸皮粉35-36、银鱼干粉11-12、椰子粉22-23、桔叶4-5、枸骨叶7-8、玫瑰果12-13、青皮5-6、桂花2-3、三七3-4、荆芥穗1-2、山楂叶4-5、山胡椒叶2-3、茄蒂6-7、水适量;制备方法为:将桔叶、枸骨叶、玫瑰果、青皮、桂花、三七、荆芥穗、山楂叶、山胡椒叶、茄蒂加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余 成分混合均匀后用小火翻炒至完全干燥既得。
2.根据权利要求1所述的香菇松茸风味面粉的制备方法,其特征在于:包括如下步骤:
(1)海螵鞘、鹿衔草、玉竹加适量水煎煮2-3次,每次40-50分钟,滤去残渣合并煎煮液,继续加热15-20分钟,得到中药浓缩液;
(2)火麻仁、黑花生、巴旦木果仁、西瓜子仁炒熟后与干香蕉片一同磨粉,加入步骤(1)中的中药浓缩液混合均匀,浸泡半小时,盛入密封容器内隔水蒸30-40分钟,取出后烘干得营养粉;
(3)紫山药去皮,香菇、松茸泡发,冻豆腐、红芸豆、龙眼肉洗净后加适量水打磨成浆液,小火加热浓缩至无水分蒸发,烘干后磨粉,得风味添加粉;
(4)面粉过70-80目筛,与步骤(2)营养粉、步骤(3)风味添加粉及其他剩余成分混合搅拌均匀,烘干后冷却即可。
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