CN103637095B - 一种南瓜保健锅巴 - Google Patents
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Abstract
本发明公开了一种南瓜保健锅巴，选用含有营养成分丰富的且具润肺益气、健脾解毒功效的保健瓜菜南瓜，与具清热健脾、润肠通便功效的赤小豆，以及具有补气养阴、益肺生津功能的西洋参，添加入米饭中，经烘烤等工艺制成，成品南瓜锅巴厚薄均匀，呈平整块状，均匀的淡黄色，具南瓜特有的瓜味，脆香爽口，老少皆宜，并具健脾益气、润肠通便的保健功效。
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，通过瞬间干燥的锅巴原料中含有的碳水化合物、脂肪、蛋白质、维生素A、B族维生素及钙、钾、铁、镁等矿物质保留较高，且营养丰富、香脆可口。
南瓜是人们通常所食瓜菜之一，尤其是老熟南瓜含有丰富的维生素和果胶，果胶有很好的吸附和消除体内细菌毒素和其他有害物质，保护胃粘膜的作用。南瓜还含有较高的微量元素钴和锌，也是一般粮果蔬所不及的；尤其钴是人体胰岛细胞所必需的微量元素，它对防治糖尿病、降低血糖有特殊的疗效已被人们所公认，同时南瓜还具有健脾润肺之功效。
豆科植物赤小豆富含蛋白质，并含有维生素A、B、C以及较多的皂角甙、膳食纤维，具有良好的清热解毒、健脾益胃、润肠通便、调节血糖的食疗功效。
西洋参为五加科著名保健药材，据分析，根茎中含有精氨酸、天冬氨酸等18种氨基酸以及西洋参皂苷，不仅具营养还具有补气养阴、益肺生津，保护心血管系统，提高机体免疫力等功效。
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，但目前以南瓜、赤小豆、西洋参作原料，添加入米饭中，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含有营养成分丰富的且具润肺益气、健脾解毒功效的保健瓜菜南瓜，与具清热健脾、润肠通便功效的赤小豆，以及具有补气养阴、益肺生津功能的西洋参，添加入米饭中，经烘烤等工艺制成保健型锅巴。
本发明是这样实现的：
一种南瓜保健锅巴，其特征在于：采用以下步骤制作：
A、南瓜预处理：将老熟南瓜去蒂、用清水冲洗干净后切分为二，除去瓜瓤与籽粒，再经水冲洗干净后沥干余水，送入切块机切成0.4-0.6厘米大小的南瓜丁；
B、赤小豆预处理：取赤小豆8-10重量份，用水淘洗干净后再用清水浸泡12-15小时后沥水；
C、西洋参预处理：取中药饮片西洋参0.5-0.8重量份，加水2-3重量份，浸泡2-3小时后，连同浸泡水一起，用打浆机打成烂糜，制成西洋参糜浆；
D、蒸制：取优质籼米55-58重量份，用水清洗干净，再浸泡40-50分钟后沥水；
取南瓜丁22-25重量份与西洋参糜浆混合，送入和面机中搅拌均匀，再将浸泡沥水后的籼米以及预处理后的赤小豆，依次送入和面机，再次搅拌均匀后，将混合料送入蒸饭车中蒸熟，制成南瓜米饭；
E、压片：将南瓜米饭置压片机中压成厚0.3-0.5厘米厚的片，再切成长15厘米、宽10厘米的片，制成南瓜米饭片；
F、烘烤：将南瓜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，制成成品南瓜锅巴；
G、包装、检验、存放：成品南瓜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。
为进一步提高成品的保健价值，原料配方中还可添加酶解金钗石斛泥1-5重量份。
本发明选用含有营养成分丰富，国家卫生部公布的“既是食品又是药品的物品”中具健脾益胃、润肠通便功效的赤小豆，与卫生部公布“可用于保健食品的物品”中具补气养阴、益肺生津功效的西洋参，以及具润肺益气、健脾解毒功效的保健瓜菜南瓜添加入米饭中，经烘烤等工艺制成，成品南瓜锅巴厚薄均匀，呈平整块状，均匀的淡黄色，具南瓜特有的瓜味，脆香爽口，老少皆宜，并具健脾益气、润肠通便的保健功效。
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1，一种南瓜保健锅巴，采用以下步骤制作：
1．南瓜丁制作：取瓜肉质硬的老熟南瓜40公斤，去蒂后用清水冲洗干净切分为二，除去瓜瓤与籽粒，再经水冲洗干净后沥干余水，送入蔬菜切丁机切成0.6厘米方块形的南瓜丁；
2.赤小豆预处理：取无霉变、虫蛀的赤小豆8公斤，用水淘洗干净后再用清水浸泡15小时后沥水；
3.西洋参预处理：取中药饮片西洋参0.5公斤，加水2公斤，浸泡2小时后，连同浸泡水一起，用打浆机打成烂糜，制成西洋参糜浆；
4.蒸制：取优质籼米58公斤，用水清洗干净，再浸泡50分钟后沥水；取南瓜丁22公斤与西洋参糜浆混合，送入和面机中搅拌均匀，再将浸泡沥水后的籼米以及预处理后的赤小豆，依次送入和面机，在和面机中进一步搅拌，使之均匀，再将混合料送入蒸饭车中蒸熟，制成南瓜米饭；
5.压片：将南瓜米饭置压片机中压成厚0.4厘米厚的片，再切成长15厘米、宽10厘米的片，制成南瓜米饭片；
6.烘烤：将南瓜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，制成成品南瓜锅巴；
7.包装、检验、存放：成品南瓜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。
实施例2，一种南瓜保健锅巴，采用以下步骤制作：
1．南瓜丁制作：取瓜肉质硬的老熟南瓜42公斤，去蒂后用清水冲洗干净切分为二，除去瓜瓤与籽粒，再经水冲洗干净后沥干余水，送入蔬菜切丁机切成0.5厘米方块形的南瓜丁；
2.赤小豆预处理：取无霉变、虫蛀的赤小豆7公斤，用水淘洗干净后再用清水浸泡12小时后沥水；
3.西洋参预处理：取中药饮片西洋参0.4公斤，加水2公斤，浸泡3小时后，连同浸泡水一起，用打浆机打成烂糜，制成西洋参糜浆；
4、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金钗石斛泥，入不锈钢容器中，加入金钗石斛泥重量0.2%的果胶酶、0.5%的纤维素酶、0.07%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50%，制成酶解金钗石斛泥；
5.蒸制：取优质籼米60公斤，用水清洗干净，再浸泡50分钟后沥水；取南瓜丁20公斤与西洋参糜浆混合，再加入酶解金钗石斛泥1.2公斤，送入和面机中搅拌均匀，再将浸泡沥水后的籼米以及预处理后的赤小豆，依次送入和面机，在和面机中进一步搅拌，使之均匀，再将混合料送入蒸饭车中蒸熟，制成南瓜米饭；
6.压片：将南瓜米饭置压片机中压成厚0.4厘米厚的片，再切成长15厘米、宽10厘米的片，制成南瓜米饭片；
7.烘烤：将南瓜米饭片置隧道式烘干机中，在200℃的温度条件中烘烤，至水分降至5%以下，制成成品南瓜锅巴；
8.包装、检验、存放：成品南瓜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。
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，向原料中添加了酶解金钗石斛泥，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 (1)
1.一种南瓜保健锅巴，其特征在于，采用以下步骤制作：
A．南瓜丁制作：取瓜肉质硬的老熟南瓜42公斤，去蒂后用清水冲洗干净切分为二，除去瓜瓤与籽粒，再经水冲洗干净后沥干余水，送入蔬菜切丁机切成0.5厘米方块形的南瓜丁；
B.赤小豆预处理：取无霉变、虫蛀的赤小豆7公斤，用水淘洗干净后再用清水浸泡12小时后沥水；
C.西洋参预处理：取中药饮片西洋参0.4公斤，加水2公斤，浸泡3小时后，连同浸泡水一起，用打浆机打成烂糜，制成西洋参糜浆；
D.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金钗石斛泥，入不锈钢容器中，加入金钗石斛泥重量0.2%的果胶酶、0.5%的纤维素酶、0.07%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50%，制成酶解金钗石斛泥；
E.蒸制：取优质籼米60公斤，用水清洗干净，再浸泡50分钟后沥水；取南瓜丁20公斤与西洋参糜浆混合，再加入酶解金钗石斛泥1.2公斤，送入和面机中搅拌均匀，再将浸泡沥水后的籼米以及预处理后的赤小豆，依次送入和面机，在和面机中进一步搅拌，使之均匀，再将混合料送入蒸饭车中蒸熟，制成南瓜米饭；
F.压片：将南瓜米饭置压片机中压成厚0.4厘米厚的片，再切成长15厘米、宽10厘米的片，制成南瓜米饭片；
G.烘烤：将南瓜米饭片置隧道式烘干机中，在200℃的温度条件中烘烤，至水分降至5%以下，制成成品南瓜锅巴；
H.包装、检验、存放：成品南瓜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。
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