CN103610039B - 一种香茶百合保健锅巴 - Google Patents
一种香茶百合保健锅巴 Download PDFInfo
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Abstract
本发明公开了一种香茶百合保健锅巴，采用具清心润肺、安神定志的百合，具清热利湿、活血解毒功效的香茶菜，添加入米饭中，经烘烤等工艺，制作出的成品具清心润肺、清热利湿、开胃消食的保健功效；成品厚薄均匀，呈平整块状，均匀的淡黄色，具炒米的清香，脆香爽口，老少皆宜。
Description
技术领域
本发明涉及一种即食类烘烤食品，具体地说是涉及一种烘烤类的锅巴。
背景技术
历史以来，人们在用铁锅煮制大米饭时，往往将锅饭下部贴着锅的锅巴，用微火烤去水分，让其自然剥离，形成焦脆干锅巴，不仅酥脆味香，还利于保存作方便干粮。我国中药学认为，锅巴性味甘平，能健脾消食、止泻，用于脾胃虚弱，消化不良，久泻等。现代研究证实，锅巴中含有碳水化合物、脂肪、蛋白质、维生素A、B族维生素及钙、钾、铁、镁等矿物质，营养丰富、香脆可口。
百合，百合科百合属多年生草本球根植物，除含有蛋白质、脂肪、还原糖、淀粉及钙、磷、铁、维生素B、维生素C等营养素外，还含有一些特殊的营养成分，如秋水仙碱等多种生物碱。这些成分综合作用于人体，不仅具有良好的营养滋补之功，而且还对秋季气候干燥而引起的多种季节性疾病有一定的防治作用。中医上讲鲜百合具有养心安神，润肺止咳的功效，对病后虚弱的人非常有益。百合特别适合养肺、养胃的人食用，比如慢性咳嗽、肺结核、口舌生疮、口干、口臭的患者，一些心悸患者也可以适量食用。百合可清心润肺、安神定志，很适合被失眠困扰的人食用，临床研究显示可取得较为显著的疗效。
香茶菜，唇形科香茶菜属多年生直立草本植物。株高0.3-1.5米，茎直立，四棱形，被倒向柔毛；叶对生，叶柄长0.2-2.5厘米，叶片卵状圆形、卵形或披针形，长0.8-11厘米、宽0.7-3.5厘米，先端渐尖、急尖或钝，基部楔形下延于叶柄，边缘基部以上具圆齿，两面被短柔毛，均具腺点。香茶菜是我国传统中草药的一种，《广西中药志》载：香茶菜，清热、散血、消肿，解蛇虫毒，治跌打瘀积，毒蛇咬伤。《浙江药用植物志》载：香茶菜，清热利湿，活血破瘀，解毒。《福建植物志》载：香茶菜，清热解毒、活血消肿。《中药大辞典》载：香茶菜，清热利湿，活血解毒，主治湿热黄疸、淋症、水肿、咽喉肿痛、关节闭痛、发背、跌打损伤，毒蛇咬伤。
随着食品工业的发展，锅巴已从原始的家庭制作发展到工业化、规模化生产，现市场开发有芝麻锅巴、瓜仁锅巴、花生锅巴等，但目前以百合与香茶菜作原料经烘烤制作成的保健锅巴还未见报道和产品上市。
发明内容
本发明的目的是选用具清心润肺功效的百合、具清热解毒功效的香茶菜，添加入米饭中，经烘烤等工艺，制作出一种即食类锅巴。
本发明是这样实现的：
A、百合预处理：取新鲜、成熟的百合鳞茎，剥取鳞片，清洗干净后，置打浆机中搅打成百合烂糜，入不锈钢容器中，加入百合烂糜重量0.1-0.3%的果胶酶、0.1-0.4%的纤维素酶、0.05-0.1%的抗坏血酸钠，搅拌均匀后加热至40-45℃，联合水解40-60分钟，制成酶解百合泥；
B、香茶菜预处理：取新鲜香茶菜嫩茎叶，洗净后放入煮沸的浓度为2-3%的盐水中烫漂1-3分钟，捞出，再用凉水浸泡30分钟，沥干体表水后，置打浆机中搅打成泥，制成香茶菜泥；
C、大米预处理：取优质籼米，用水冲洗干净后入蒸饭车中蒸熟，制成籼米饭；
D、混合：取一定比例的酶解百合泥、香茶菜泥、籼米饭，置和面机中搅拌均匀，制得百合香茶菜米饭；
E、压片：将百合香茶菜米饭置压片机中压成0.3-0.5厘米厚的片，再切成长15厘米、宽10厘米的片，制成百合香茶菜米饭片；
F、烘烤：将百合香茶菜米饭片置隧道式烘干机中，在165-235℃的温度条件中烘烤，至水分降至5%以下，制成成品百合锅巴；
G、包装、检验、存放：成品百合锅巴在无菌条件中用食品级包装物包装，经检验合格后，入通风、干燥的库房中存放。
发明步骤D中的一定比例的酶解百合泥、香茶菜泥、籼米饭为：酶解百合泥8-20重量份、香茶菜泥3-10重量份、籼米饭70-90重量份。
本发明所述的打浆机为装有80-100目网筛的打浆机。
为进一步提高成品的保健价值，原料配方中还可添加金钗石斛泥2-6重量份。
为便于成型，所述的酶解百合泥、香茶菜泥在与籼米饭混合前，可将水分降至50-60%重量比。
本发明采用具清心润肺、安神定志的百合，具清热利湿、活血解毒功效的香茶菜，添加入米饭中，经烘烤等工艺，制作出的成品具清心润肺、清热利湿、开胃消食的保健功效；成品厚薄均匀，呈平整块状，均匀的淡黄色，具炒米的清香，脆香爽口，老少皆宜。
以下结合实施例，对本发明作较为详细的说明。
具体实施方式
实施例1，一种香茶百合保健锅巴，采用以下步骤制作：
1、百合预处理：取新鲜、成熟的百合鳞茎，剥取鳞片，清洗干净后，置装有80目网筛的打浆机中搅打成百合烂糜，入不锈钢容器中，加入百合烂糜重量0.1%的果胶酶、0.1%的纤维素酶、0.05%的抗坏血酸钠，搅拌均匀后加热至40℃，联合水解60分钟，脱水至水分含量55%，制成酶解百合泥；
2、香茶菜预处理：取新鲜香茶菜嫩茎叶，洗净后放入煮沸的浓度为3%的盐水中烫漂3分钟，捞出，再用凉水浸泡30分钟，沥干体表水后，置装有80目网筛的打浆机中搅打成泥，脱水至水分含量55%，制成香茶菜泥；
3、大米预处理：取优质籼米，用水冲洗干净后入蒸饭车中蒸熟，制成籼米饭；
4、混合：取酶解百合泥10公斤、香茶菜泥5公斤、籼米饭85公斤，置和面机中搅拌均匀，制得百合香茶菜米饭；
5、压片：将百合香茶菜米饭置压片机中压成0.3厘米厚的片，再切成长15厘米、宽10厘米的片，制成百合香茶菜米饭片；
6、烘烤：将百合香茶菜米饭片置隧道式烘干机中，在195℃的温度条件中烘烤，至水分降至5%以下，制成成品百合锅巴；
7、包装、检验、存放：成品百合锅巴在无菌条件中用食品级塑料包装袋包装，经检验合格后，入通风、干燥的库房中存放。
实施例2，一种香茶百合保健锅巴，采用以下步骤制作：
1、百合预处理：取新鲜、成熟的百合鳞茎，剥取鳞片，清洗干净后，置装有80目网筛的打浆机中搅打成百合烂糜，入不锈钢容器中，加入百合烂糜重量0.2%的果胶酶、0.2%的纤维素酶、0.07%的抗坏血酸钠，搅拌均匀后加热至43℃，联合水解50分钟，脱水至水分含量50%，制成酶解百合泥；
2、香茶菜预处理：取新鲜香茶菜嫩茎叶，洗净后放入煮沸的浓度为3%的盐水中烫漂3分钟，捞出，再用凉水浸泡30分钟，沥干体表水后，置装有80目网筛的打浆机中搅打成泥，脱水至水分含量50%，制成香茶菜泥；
3、金钗石斛预处理：取花蕾形成之前的金钗石斛嫩茎叶，采收后去除杂质，用清水冲洗干净，沥干体表水后，置装有80目网筛的打浆机中搅打成泥，制成金钗石斛泥；
4、大米预处理：取优质籼米，用水冲洗干净后入蒸饭车中蒸熟，制成籼米饭；
5、混合：取酶解百合泥11公斤、香茶菜泥6公斤、金钗石斛泥3公斤，籼米饭80公斤，置和面机中搅拌均匀，制得百合香茶菜米饭；
6、压片：将百合香茶菜米饭置压片机中压成0.4厘米厚的片，再切成长15厘米、宽10厘米的片，制成百合香茶菜米饭片；
7、烘烤：将百合香茶菜米饭片置隧道式烘干机中，在215℃的温度条件中烘烤，至水分降至5%以下，制成成品百合锅巴；
8、包装、检验、存放：成品百合锅巴在无菌条件中用食品级塑料包装袋包装，经检验合格后，入通风、干燥的库房中存放。
金钗石斛，多年生草本植物，又名：金钗石、扁金钗、扁黄草、扁草。《本草纲目》称它有“强阴益精、厚肠胃、补内孢不足、轻身延年”之功效。现代研究证实，其具有增强免疫、强阴益精、生津养胃、润肺止咳、滋阴清热、生津止渴之功效，对心脑血管、消化系统和呼吸系统、眼科等有特殊功效，用于热病伤津、口渴舌燥、病后虚热、抗癌、益胃生津，滋阴清热、清肝、明目、调节血脂、降血糖等，具有滋阴清热，生津止渴的功效。
本发明的实施例2中，向原料中添加了金钗石斛泥，使得产品增添了滋阴清热、生津止渴的保健功效，其口味、滋味、保健价值得到了进一步提高。
以上的实施例仅仅是对本发明的优选实施方式进行描述，并非对本发明的范围进行限定，在不脱离本发明设计精神的前提下，本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进，均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (4)
1.一种香茶百合保健锅巴，其特征在于：采用以下步骤制作：
A、百合预处理：取新鲜、成熟的百合鳞茎，剥取鳞片，清洗干净后，置打浆机中搅打成百合烂糜，入不锈钢容器中，加入百合烂糜重量0.1-0.3%的果胶酶、0.1-0.4%的纤维素酶、0.05-0.1%的抗坏血酸钠，搅拌均匀后加热至40-45℃，联合水解40-60分钟，制成酶解百合泥；
B、香茶菜预处理：取新鲜香茶菜嫩茎叶，洗净后放入煮沸的浓度为2-3%的盐水中烫漂1-3分钟，捞出，再用凉水浸泡30分钟，沥干体表水后，置打浆机中搅打成泥，制成香茶菜泥；
C、大米预处理：取优质籼米，用水冲洗干净后入蒸饭车中蒸熟，制成籼米饭；
D、混合：取一定比例的酶解百合泥、香茶菜泥、籼米饭，置和面机中搅拌均匀，制得百合香茶菜米饭；
E、压片：将百合香茶菜米饭置压片机中压成0.3-0.5厘米厚的片，再切成长15厘米、宽10厘米的片，制成百合香茶菜米饭片；
F、烘烤：将百合香茶菜米饭片置隧道式烘干机中，在165-235℃的温度条件中烘烤，至水分降至5%以下，制成成品百合锅巴；
G、包装、检验、存放：成品百合锅巴在无菌条件中用食品级包装物包装，经检验合格后，入通风、干燥的库房中存放。
2.根据权利要求1所述的一种香茶百合保健锅巴，其特征在于：步骤D中的一定比例的酶解百合泥、香茶菜泥、籼米饭为：酶解百合泥8-20重量份、香茶菜泥3-10重量份、籼米饭70-90重量份。
3.根据权利要求1所述的一种香茶百合保健锅巴，其特征在于：所述的打浆机为装有80-100目网筛的打浆机。
4.根据权利要求1或2所述的一种香茶百合保健锅巴，其特征在于：所述的酶解百合泥、香茶菜泥在与籼米饭混合前，可将水分降至50-60%重量比。
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