CN101151996A - 杏仁粥及其制备方法 - Google Patents
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Abstract
一种杏仁粥，是以杏仁、小米为主料，以玉米、黍米、绿豆、江豆、大枣为辅料制作，其特征是原料的重量配比为：杏仁20～35kg、小米30～50kg、辅料30～50kg。杏仁粥制备方法是：先将杏仁加水浸泡、脱皮，于60～80℃脱甙处理0.5～1.5小时，再加水磨制杏仁浆，将小米和辅料加水共同煮制成米粥，最后将杏仁浆、大枣与米粥混合调制，加入糖或盐，防腐剂等添加剂，高温灭菌即得到杏仁粥。本发明杏仁中富含硒、铁、钙和多种维生素，特别是硒能分解人体中的致癌物质，提高人体代谢能力和免疫力，产品营养价值高，口味纯正，兼具杏仁清香和豆米香，适于各类人群食用。
Description
技术领域
本发明涉及含有杏仁制成的食品，特别是含有杏仁制作的粥制品。
背景技术
目前杏仁(包括山杏仁)的主要用途有：1、药用，主要以化痰止咳、镇静等居多；2、制作饮料，经脱毒、磨浆、过滤去渣后制成；3、食用，制作菜肴、酱菜、腌、拌菜中使用。人们通过以上食用途径因不同的饮食习惯而各异，摄入杏仁中有益成份也十分有限。近些年，人们发现杏仁中的杏仁甙即B17不但镇咳、镇痛，对防癌、抗癌、防治糖尿病也有明显疗效，杏仁中富含的硒，能分解人体内的致癌物质，对冠心病、高血压等病症有很好的疗效。
发明内容
本发明的目的是克服现有人们食用杏仁存在的局限性，以杏仁制作成口味纯正、老少皆宜的食用粥，使其作为一种日常必需食品，尽可能多的摄入杏仁中的有效及营养成份，以满足人们对杏仁食品的多样性和营养所需；本发明的另一目的是提供该杏仁粥的制备方法。
本发明制作的杏仁粥，是以杏仁、小米为主料，以玉米、黍米、绿豆、江豆、大枣为辅料制作，其特征是原料的重量配比为：
杏仁20～35kg 小米30～50kg
辅料30～50kg。
辅料为绿豆、江豆、玉米、黍米、大枣，辅料之间的重量配比是绿豆∶江豆∶玉米∶黍米∶除核大枣＝1.0∶1～1.5∶1～1.5∶03～0.5，为改善粥的口味并保证品质，产品中要加入苯甲酸钠类的防腐剂，其含量占产品总重量的0.05～0.1％，还选加盐或糖，其含量分别占产品总重量的0.5～1％、3～5％。
本发明所述杏仁粥是采用包括以下步骤的方法制备成：
a)杏仁包括山杏仁的脱甙处理：先将杏仁于室温下浸泡8～12小时，然后脱皮，于60～80℃进行脱甙处理0.5～1.5小时，再将杏仁以每公斤加入4～5升水磨浆，于90～100℃蒸煮杏仁浆10～15分钟备用；
b)大枣清洗、浸泡5～8小时，除核备用；
c)将上述配量的小米、绿豆、江豆、黍米、玉米、加入2～4倍量的水于90～100℃蒸煮15～25分钟制成米粥；
d)将a)～c)步骤得到的杏仁浆、除核大枣和米粥混合，并加入小米与辅料重量2～4倍的水调制到适当稠度，再选加糖或盐，防腐剂，最后高温灭菌，即得到杏仁粥产品。
据测试杏仁中的含多种微量元素：铁55.9mg/100g；钙395.4mg/100g；锌10.66mg/100g；杏仁中维生素含量丰富：维生素E76.00mg/100g；维生素A0.1mg/100g；维生素B10.02mg/100g；维生素B21.82mg/100g，维生素C2.61mg/100g，硒含量为27.6mg/100g，杏仁中硒含量为各类植物中含量最高，硒又是防癌能力很强的微量元素，定量补硒可降低癌症发病率，因为硒能分解人体内的致癌物质，阻断抑制癌细胞生长，硒还能把诱发病变的铅、汞、镉等重金属离子排出体外，提高人体代谢能力和免疫力。本发明产品营养价值高，口味纯正，兼具杏仁清香和豆米香，适于各类人群食用。
下面通过实施例对本发明作详细描述。
实施例1：
原料用量：主料山杏仁27kg，小米40kg；辅料共33kg，其中玉米9kg，黍米9kg，绿豆6kg，江豆6kg，去核大枣3kg，盐加入量为产品总量的0.5～1％，苯甲酸钠防腐剂占产品总重量的0.05～0.1％，抗氧化剂等添加剂适量。
实施例2：
按上述原料配量的制备方法：①山杏仁脱甙处理：先将山杏仁于室温下浸泡大约10小时，然后脱皮，于60～80℃加热脱甙处理约1.5小时，再将杏仁中加入120kg水磨浆，于90～100℃蒸煮杏仁浆10～15分钟，备用；②将大枣清洗浸泡5～6小时，除核备用；③将上述配量的小米、绿豆、江豆、黍米、玉米淘洗，加入220kg水，于98±2℃蒸煮20分钟，制成米粥；④将制备好的杏仁浆、大枣和米粥混合搅拌，同时再加入160kg水，将粥的稠度调制合适，加入盐4kg或加糖20kg，防腐剂400g，抗氧化剂等其它添加剂适量，入罐高温灭菌45～50分钟，即得到杏仁粥产品。
Claims (4)
1.一种杏仁粥，是以杏仁、小米为主料，以玉米、黍米、绿豆、江豆、大枣为辅料制作，其特征是原料的重量配比为：
杏仁20～35kg 小米30～50kg
辅料30～50kg。
2.按照权利要求1所述的杏仁粥，其特征是辅料之间的重量配比是绿豆∶江豆∶玉米∶黍米∶除核大枣＝1.0∶1.0∶1～1.5∶1～1.5∶0.3～0.5。
3.按照权利要求1所述的杏仁粥，其特征是产品加入苯甲酸钠类防腐剂，其含量占产品总重量的0.05～0.1％，选加盐或糖，含量分别占产品总重量的0.5～1％、3～5％。
4.按照权利要求1～3所述的杏仁粥的制备方法，其特征是采用包括以下步骤的方法制备成：
a)杏仁包括山杏仁的脱甙处理：先将杏仁于室温下浸泡8～12小时，然后脱皮，于60～80℃进行脱甙处理0.5～1.5小时，再将杏仁以每公斤加入4～5升水磨浆，于90～100℃蒸煮杏仁浆10～15分钟备用；
b)大枣清洗、浸泡5～8小时，除核备用；
c)将上述配量的小米、绿豆、江豆、黍米、玉米、加入2～4倍量的水于90～100℃蒸煮15～25分钟制成米粥；
d)将a)～c)步骤得到的杏仁浆、除核大枣和米粥混合，并加入小米与辅料重量2～4倍的水调制到适当稠度，再选加糖或盐，防腐剂，最后高温灭菌，即得到杏仁粥产品。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427834B (zh) * | 2008-12-04 | 2012-07-25 | 山西省农业科学院经济作物研究所 | 糜米无醇饮料的制作方法 |
| CN102613476A (zh) * | 2012-04-16 | 2012-08-01 | 安徽同福食品有限责任公司 | 金三宝粥及其生产工艺 |
| CN102919728A (zh) * | 2012-11-16 | 2013-02-13 | 杨洪宇 | 杏仁粥 |
-
2006
- 2006-09-30 CN CNB2006100479628A patent/CN100566594C/zh not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427834B (zh) * | 2008-12-04 | 2012-07-25 | 山西省农业科学院经济作物研究所 | 糜米无醇饮料的制作方法 |
| CN102613476A (zh) * | 2012-04-16 | 2012-08-01 | 安徽同福食品有限责任公司 | 金三宝粥及其生产工艺 |
| CN102919728A (zh) * | 2012-11-16 | 2013-02-13 | 杨洪宇 | 杏仁粥 |
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