CN103494083B - 一种槐花窝头及其制作方法 - Google Patents
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
一种槐花窝头的原料包括槐花、蜂蜜、糯米面、黑米面、小米面、高粱面和玉米面，所述原料按重量计为槐花5～15份，蜂蜜1～3份，糯米面30～50份，黑米面5～10份，小米面3～7份，高粱面3～7份，玉米面30～50份，槐花窝头中加入槐花能够推进心脑和血管功用，加入糯米能够使槐花窝头温暖脾胃，补益中气，更加有弹性和粘度；采用天然绿色的五谷杂粮为主要原料，使得槐花窝头营养更加丰富，其中的纤维素含量很高，具有刺激胃肠蠕动、加速粪便排泄的特性，更加有助于身体健康。
Description
技术领域
本发明涉及食品领域，特别是涉及一种槐花窝头及其制作方法。
背景技术
槐花可扩张冠状血管，改善心肌循环，降低血脂，增强毛细血管的抵抗能力，减少血管的通透性，消炎抗炎作用，对病毒也有抑制作用，槐树含有血球凝集素,对血球有凝集作用，槐花还具有解毒、止痛、疗疮的作用，和蜂蜜搭配在一起涂在皮肤或者伤口上面，还具有消炎、止痛、止血的功效，可以减轻水肿、加快伤口愈合的功效，内服可以减缓食物中毒的情况，如果喝酒太多了，可以在临睡前喝点便可解酒治头痛，能够补中益气，是体弱多病者的良药，也使用于老年人保健用。
窝头则是中国的传统美食，窝头，采用天然绿色的五谷杂粮为主要原料，其中的纤维素含量很高，具有刺激胃肠蠕动、加速粪便排泄的特性，可防治便秘、肠炎、肠癌等，通常窝头主料均采用玉米面，其中含有的玉米油，更能降低血清胆固醇，预防高血压和冠心病的发生，但是由于玉米面加工时成分比例不易调控，有时为了保证窝头外观保持挺拔，导致用量失衡，导致其弹性下降，而且还影响了面食自身的口感和香味；此外，仅把玉米面作为食材，长期使用也会给人们带来一定的感官疲劳。随着人们生活质量的不断提高，更加注重养生，槐花采摘自野生的槐树，真正的无污染，对身体保健有很大好处。
发明内容
针对上述不足，本发明提供了提供一种口感好、绿色、无添加糖、营养价值高并受到消费大众喜爱的槐花窝头及其制作方法。
本发明是通过以下技术实现的：
本发明中的一种槐花窝头的原料包括槐花、蜂蜜、糯米面、黑米面、小米面、高粱面和玉米面，所述原料按重量计为槐花5～15份，蜂蜜1～3份，糯米面30～50份，黑米面5～10份，小米面3～7份，高粱面3～7份，玉米面30～50份。
本发明中的一种槐花窝头的制作方法，包括以下步骤：
（a）将配比好的糯米、黑米、小米、高粱及玉米分别放到磨粉机中粉碎，得到糯米面、黑米面、小米面、高粱面和玉米面，然后将其均匀搅拌；
（b）将采摘好的槐花用50～70℃开水浸泡1～5分钟；
（c）将对应配比好的蜂蜜导入50～70℃开水，搅拌均匀；
（d）将搅拌好的混合面粉用刚才配比好的蜂蜜水浸泡5～20分钟，
将混合面粉放入窝头机中成形或手工成形，做成重量为45～95g的窝头；
（e）将窝头放入蒸箱在120℃下蒸烤30～60分钟，即得到槐花窝头。
本发明中的槐花窝头与现有技术不同之处在于本发明中的槐花窝头中槐花搭配蜂蜜能够起到改进血液成分，推进心脑和血管功用；糯米面的加入能够使槐花窝头温暖脾胃，补益中气，因为糯米本身的黏性，提升了面食的粘度和弹性，从而既保证了窝头弹性，又使窝头外观可以保持挺拔；，采用天然绿色的五谷杂粮为主要原料，使得槐花窝头营养更加丰富，其中的纤维素含量很高，具有刺激胃肠蠕动、加速粪便排泄的特性，更加有助于身体健康。
具体实施方式
实施例中每份为1千克。
实施例一：
将糯米30份，黑米5份，小米3份，高粱3份，玉米30份分别放到磨粉机中粉碎，得到糯米面、黑米面、小米面、高粱面和玉米面，然后将其均匀搅拌；将5份槐花用50～70℃开水浸泡1～5分钟；将1份蜂蜜导入50～70℃开水，搅拌均匀后，倒入方才搅拌好的混合面粉中，将混合面粉放入窝头机中成形或手工成形，做成重量为45g的窝头；将窝头放入蒸箱在120℃下蒸烤30～60分钟，即得到槐花窝头。
实施例二：
将糯米45份，黑米7份，小米5份，高粱6份，玉米40份分别放到磨粉机中粉碎，得到糯米面、黑米面、小米面、高粱面和玉米面，然后将其均匀搅拌；将10份槐花用50～70℃开水浸泡1～5分钟；将2份蜂蜜导入50～70℃开水，搅拌均匀后，倒入方才搅拌好的混合面粉中，将混合面粉放入窝头机中成形或手工成形，做成重量为75g的窝头；将窝头放入蒸箱在120℃下蒸烤30～60分钟，即得到槐花窝头。
实施例三：
将糯米50份，黑米10份，小米7份，高粱7份，玉米50份分别放到磨粉机中粉碎，得到糯米面、黑米面、小米面、高粱面和玉米面，然后将其均匀搅拌；将15份槐花用50～70℃开水浸泡1～5分钟；将3份蜂蜜导入50～70℃开水，搅拌均匀后，倒入方才搅拌好的混合面粉中，将混合面粉放入窝头机中成形或手工成形，做成重量为95g的窝头；将窝头放入蒸箱在120℃下蒸烤30～60分钟，即得到槐花窝头。
Claims (1)
1.一种槐花窝头的制作方法，其特征在于：
所述窝头由槐花、蜂蜜、糯米面、黑米面、小米面、高粱面和玉米面制成，所述原料按重量计为槐花5～15份，蜂蜜1～3份，糯米面30～50份，黑米面5～10份，小米面3～7份，高粱面3～7份，玉米面30～50份，所述制作方法包括以下步骤：
(a)将配比好的糯米、黑米、小米、高粱及玉米分别放到磨粉机中粉碎，得到糯米面、黑米面、小米面、高粱面和玉米面，然后将其均匀搅拌；
(b)将采摘好的槐花用50～70℃开水浸泡1～5分钟；
(c)将对应配比好的蜂蜜导入50～70℃开水，搅拌均匀；
(d)将搅拌好的混合面粉用刚才配比好的蜂蜜水浸泡5～20分钟，将混合面粉放入窝头机中成形或手工成形，做成重量为45～95g的窝头；
(e)将窝头放入蒸箱在120℃下蒸烤30～60分钟，即得到槐花窝头。
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