CN104921139A - 一种桑叶豌豆糕及其加工方法 - Google Patents
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Abstract
本发明公开了一种桑叶豌豆糕及其加工方法,由下列重量份的原料组成:豌豆30-50、青稞粉3-5、燕麦3-5、甜杏仁2-3、银条菜2-4、桑叶3-5、芦荟肉1-2、米酒5-8、银杏叶0.2-0.3、双肾草0.1-0.2、三七花0.2-0.3、莱菔子0.2-0.3、匙羹藤0.1-0.2、石斛0.1-0.2、木糖醇15-30、亚麻籽油2-4、食品添加剂5-8。本发明桑叶豌豆糕,配方独特、口感上佳、营养丰富、保健功能较显著,含有桑叶成分,提高降糖、降脂功能,配伍合理,与中药保健成分协同作用,能够滋补五脏、恢复机体平衡,特别适合糖尿病和肥胖患者外的各类人群。
Description
技术领域
本发明涉及一种桑叶豌豆糕及其加工方法,属于食品加工技术领域。
背景技术
糕点它是以面粉或米粉、糖、油脂、蛋、乳品等为主要原料,配以各种辅经过蒸烤制作而成,味道甜美,老少皆宜。目前,市场糕点种类繁多,其中绿豆糕是著名的京式四季糕点之一,它具有形状规范整齐,色泽浅黄,组织细润紧密,口味清香绵软不粘牙的特色。随着人们生活水平的提高,食品营养丰富、保健功能突出、食用方便是人们目前的要求,而传统糕点因配方原料单一,不能满足人们的要求。
发明内容
本发明的目的在于提供一种桑叶豌豆糕及其加工方法。
本发明采用的技术方案如下:
一种桑叶豌豆糕,是由以下重量份的原料组成:
豌豆30-50、青稞粉3-5、燕麦3-5、甜杏仁2-3、银条菜2-4、桑叶3-5、芦荟肉1-2、米酒5-8、银杏叶0.2-0.3、双肾草0.1-0.2、三七花0.2-0.3、莱菔子0.2-0.3、匙羹藤0.1-0.2、石斛0.1-0.2、木糖醇15-30、亚麻籽油2-4、食品添加剂5-8;
所述的食品添加剂由下述重量份的原料制成:小麦胚芽粉10-20、生牛乳3-5、鲑鱼肉20-40、葱白粉2-4、黄秋葵5-8、菊芋3-6、五味子花粉2-4、菱角叶粉5-8、木瓜籽粉6-10、柠檬汁1-3、橄榄油5-8、米醋15-25、枫糖10-20、酵母10-15;
所述的食品添加剂的制备方法为:a 、将鲑鱼肉除杂洗净切块,与葱白粉、柠檬汁、米醋揉拌均匀,在0-5℃腌制1-2小时,捞出鲑鱼块放入橄榄油锅内文火煎至出香,加入腌制液及适量水焖煮至沸,加入生牛乳,搅拌均匀,文火焖煮10-15分钟,得鲑鱼汤;b、将黄秋葵、菊芋分别洗净切片冷冻干燥,研磨成粉,与小麦胚芽粉、五味子花粉、菱角叶粉、木瓜籽粉混合,文火翻炒出香,得熟香粉;c、将鲑鱼汤、熟香粉、枫糖滚揉均匀,经挤出膨化研磨成粉,与其他剩余原料混合均匀,即可。
所述的桑叶豌豆糕的加工方法,包括以下步骤:
(1)、将银条菜、桑叶、芦荟肉分别除杂干净后,放入含有5-8%食盐的水中浸泡30-40分钟,捞出晾干切末,与米酒揉拌均匀,罐装压紧密封腌制12-24小时,入锅蒸煮至熟香,打制出浆,得桑叶混合浆;
(2)、将银杏叶、双肾草、三七花、莱菔子、匙羹藤、石斛加适量水煎煮,过滤去渣,得煎煮液;
(3)、将豌豆、燕麦、甜杏仁分别文火炒制出香后,研磨成粉,与青稞粉混合,经挤压膨化制粒,得到膨化颗粒,放入煎煮液中浸泡30-40分钟,蒸制熟香,捣压成豆沙状,得豌豆沙;
(4)、将豌豆沙、桑叶混合浆及其他剩余原料混合揉拌均匀,入模压实刮平后脱模,蒸制熟香,即可。
本发明所述的食品添加剂中五味子花粉,是蜜蜂采自五味子花蕊聚集而成。其不仅具有蜂花粉之特有功效,还秉承了五味子的药用功效,具有补肾益精,养肝明目,润肺止咳的特殊功效;
枫糖是“枫叶之国”加拿大最具代表性的特色产品之一,含有丰富的矿物质、有机酸,热量比蔗糖、果糖、玉米糖等都低,但是它所含的钙、镁和有机酸成分却比其它糖类高很多,能补充营养不均衡的虚弱体质;
双肾草为兰科植物长距玉凤花的块茎,具有滋阴益肾的作用;
匙羹藤:来源于萝摩科植物匙羹藤的干燥茎及叶,可以抑制吃甜食的欲望、抑制身体对糖的吸收,降低血糖,帮助修复胰脏受损细胞,改善胰岛素的分泌量。
与现有技术相比,本发明的优点是:
本发明桑叶豌豆糕,配方独特、口感上佳、营养丰富、保健功能较显著,含有桑叶成分,提高降糖、降脂功能,配伍合理,与中药保健成分协同作用,能够滋补五脏、恢复机体平衡,特别适合糖尿病和肥胖患者外的各类人群。
具体实施方式
一种桑叶豌豆糕,是由以下重量(斤)的原料组成:
豌豆50、青稞粉5、燕麦5、甜杏仁3、银条菜4、桑叶5、芦荟肉2、米酒8、银杏叶0.3、双肾草0.2、三七花0.3、莱菔子0.3、匙羹藤0.2、石斛0.2、木糖醇20、亚麻籽油4、食品添加剂8;
所述的食品添加剂由下述重量(斤)的原料制成:小麦胚芽粉20、生牛乳5、鲑鱼肉40、葱白粉3、黄秋葵6、菊芋5、五味子花粉4、菱角叶粉6、木瓜籽粉10、柠檬汁3、橄榄油8、米醋20、枫糖20、酵母12;
所述的食品添加剂的制备方法为:a 、将鲑鱼肉除杂洗净切块,与葱白粉、柠檬汁、米醋揉拌均匀,在4℃腌制2小时,捞出鲑鱼块放入橄榄油锅内文火煎至出香,加入腌制液及适量水焖煮至沸,加入生牛乳,搅拌均匀,文火焖煮15分钟,得鲑鱼汤;b、将黄秋葵、菊芋分别洗净切片冷冻干燥,研磨成粉,与小麦胚芽粉、五味子花粉、菱角叶粉、木瓜籽粉混合,文火翻炒出香,得熟香粉;c、将鲑鱼汤、熟香粉、枫糖滚揉均匀,经挤出膨化研磨成粉,与其他剩余原料混合均匀,即可。
所述的桑叶豌豆糕的加工方法,包括以下步骤:
(1)、将银条菜、桑叶、芦荟肉分别除杂干净后,放入含有8%食盐的水中浸泡40分钟,捞出晾干切末,与米酒揉拌均匀,罐装压紧密封腌制24小时,入锅蒸煮至熟香,打制出浆,得桑叶混合浆;
(2)、将银杏叶、双肾草、三七花、莱菔子、匙羹藤、石斛加适量水煎煮,过滤去渣,得煎煮液;
(3)、将豌豆、燕麦、甜杏仁分别文火炒制出香后,研磨成粉,与青稞粉混合,经挤压膨化制粒,得到膨化颗粒,放入煎煮液中浸泡40分钟,蒸制熟香,捣压成豆沙状,得豌豆沙;
(4)、将豌豆沙、桑叶混合浆及其他剩余原料混合揉拌均匀,入模压实刮平后脱模,蒸制熟香,即可。
Claims (2)
1.一种桑叶豌豆糕,其特征在于,是由以下重量份的原料组成:
豌豆30-50、青稞粉3-5、燕麦3-5、甜杏仁2-3、银条菜2-4、桑叶3-5、芦荟肉1-2、米酒5-8、银杏叶0.2-0.3、双肾草0.1-0.2、三七花0.2-0.3、莱菔子0.2-0.3、匙羹藤0.1-0.2、石斛0.1-0.2、木糖醇15-30、亚麻籽油2-4、食品添加剂5-8;
所述的食品添加剂由下述重量份的原料制成:小麦胚芽粉10-20、生牛乳3-5、鲑鱼肉20-40、葱白粉2-4、黄秋葵5-8、菊芋3-6、五味子花粉2-4、菱角叶粉5-8、木瓜籽粉6-10、柠檬汁1-3、橄榄油5-8、米醋15-25、枫糖10-20、酵母10-15;
所述的食品添加剂的制备方法为:a 、将鲑鱼肉除杂洗净切块,与葱白粉、柠檬汁、米醋揉拌均匀,在0-5℃腌制1-2小时,捞出鲑鱼块放入橄榄油锅内文火煎至出香,加入腌制液及适量水焖煮至沸,加入生牛乳,搅拌均匀,文火焖煮10-15分钟,得鲑鱼汤;b、将黄秋葵、菊芋分别洗净切片冷冻干燥,研磨成粉,与小麦胚芽粉、五味子花粉、菱角叶粉、木瓜籽粉混合,文火翻炒出香,得熟香粉;c、将鲑鱼汤、熟香粉、枫糖滚揉均匀,经挤出膨化研磨成粉,与其他剩余原料混合均匀,即可。
2.一种如权利要求1所述的桑叶豌豆糕的加工方法,其特征在于包括以下步骤:
(1)、将银条菜、桑叶、芦荟肉分别除杂干净后,放入含有5-8%食盐的水中浸泡30-40分钟,捞出晾干切末,与米酒揉拌均匀,罐装压紧密封腌制12-24小时,入锅蒸煮至熟香,打制出浆,得桑叶混合浆;
(2)、将银杏叶、双肾草、三七花、莱菔子、匙羹藤、石斛加适量水煎煮,过滤去渣,得煎煮液;
(3)、将豌豆、燕麦、甜杏仁分别文火炒制出香后,研磨成粉,与青稞粉混合,经挤压膨化制粒,得到膨化颗粒,放入煎煮液中浸泡30-40分钟,蒸制熟香,捣压成豆沙状,得豌豆沙;
(4)、将豌豆沙、桑叶混合浆及其他剩余原料混合揉拌均匀,入模压实刮平后脱模,蒸制熟香,即可。
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CN106509647A (zh) * | 2016-11-12 | 2017-03-22 | 信阳农林学院 | 一种茶香味豌豆糕的生产方法 |
CN107343524A (zh) * | 2017-07-04 | 2017-11-14 | 合肥仙之峰农业科技有限公司 | 一种降脂润肠营养糕点及其制备方法 |
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