CN103652639B - 一种天门冬桔梗保健锅巴 - Google Patents
一种天门冬桔梗保健锅巴 Download PDFInfo
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- CN103652639B CN103652639B CN201310738494.9A CN201310738494A CN103652639B CN 103652639 B CN103652639 B CN 103652639B CN 201310738494 A CN201310738494 A CN 201310738494A CN 103652639 B CN103652639 B CN 103652639B
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- rice
- lucid asparagus
- balloonflower root
- root
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Classifications
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Abstract
本发明公开了一种天门冬桔梗保健锅巴，选用含有营养成分丰富、且具清热解毒、除湿健脑功效的保健瓜菜黄瓜，与国家卫生部公布的“既是食品又是药品的物品”中具宣肺利咽、抗菌解毒等功效的桔梗，以及卫生部公布“可用于保健食品的物品”中具养阴生津、润肺滋肾、润肠通便保健功能的天门冬，添加入米饭中，经烘烤等工艺制成，成品天门冬桔梗保健锅巴厚薄均匀，呈平整块状，均匀的米黄色，具清雅的黄瓜香味，脆香爽口，老少皆宜，并具清热生津、润肠滋肾的保健功效。
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、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。
黄瓜为人们餐桌日常蔬菜，因其多汁清香，脆甜可口，富含多种氨基酸、维生素B1、维生素C、葡萄糖、甘露糖、果糖、绿原酸、芸香甙、异槲皮甙、葡萄糖甙、膳食纤维和生物活性酶，可促进机体代谢，并具有清热解毒、除湿健脑、提高人体免疫功能等作用。
桔梗为桔梗科作物，其肉质鲜根含多种维生素、十余种氨基酸和二十余种微量元素，还含有皂甙、葡萄糖、远志酸、桔梗聚糖等，不仅营养丰富，还具有宣肺利咽、抗菌解毒等功效，且一直为著名的药材，也是我国民间取食的著名山野菜。
天门冬为百合科植物，其块根富含淀粉、多种低聚糖、维生素以及瓜氨酸、苏氨酸、甘氨酸等19种氨基酸等多种营养成分，并具养阴生津、润肺滋肾、润肠通便等保健功效。
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，但目前以黄瓜、桔梗、天门冬作原料，添加入米饭中，经烘烤制作成的黄瓜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、且具清热解毒、除湿健脑功效的保健瓜菜黄瓜，与具宣肺利咽、抗菌解毒功效的桔梗，以及具有养阴生津、润肺滋肾功能的天门冬，添加入米饭中，经给定的生产工艺，生产出一种天门冬桔梗保健锅巴，以克服现有技术的不足。
本发明是这样实现的：
一种天门冬桔梗保健锅巴，其特征在于：采用以下步骤制作：
A、黄瓜预处理：将青鲜黄瓜，去除颈蒂、尾脐及瓜身刺包，用清水冲洗干净后沥干体表水，用蔬菜切片机切成厚0.5-0.6㎝的黄瓜片，送入干燥机使水分降至15-20%；再用粉碎机碎解成碎糜，制得黄瓜碎糜；
B、桔梗预处理：取桔梗干片3.5-4重量份，用水淘洗干净后，再用清水浸泡10-12小时后沥水，入粉碎机碎解成碎糜，制得桔梗碎糜；
C、天门冬预处理：取天门冬中药饮片2-2.5重量份，用水冲洗后，再用清水浸泡12-15小时后沥水，入粉碎机碎解成碎糜，制得天门冬碎糜；
D、蒸制：取优质籼米55-58重量份，用水冲洗干净，再浸泡40-50分钟后沥水；
取黄瓜碎糜6-8重量份，与浸泡沥水后的籼米、桔梗碎糜、天门冬碎糜，送入和面机搅拌均匀，制得混合料；
将混合料送入蒸饭车中蒸熟，制成天门冬桔梗米饭；
E、压片：将天门冬桔梗米饭置压片机中压成厚0.3-0.5厘米厚的片，再切成长10-15厘米、宽5-10厘米的片，制成天门冬桔梗米饭片；
F、烘烤：将天门冬桔梗米饭片置烘干机中，在165-235℃的温度条件中烘烤，至水分降至5%以下，制成成品天门冬桔梗保健锅巴；
G、包装、检验、存放：成品天门冬桔梗保健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。
为提高本发明的保健效果，原料配方中还可添加酶解葛根泥4-10重量份。
本发明所述的烘干机可以是隧道式烘干机或带式烘干机任意一种。
本发明所述的压片机为面条压片机。
本发明选用含有营养成分丰富、且具清热解毒、除湿健脑功效的保健瓜菜黄瓜，与国家卫生部公布的 “既是食品又是药品的物品” 中具宣肺利咽、抗菌解毒等功效的桔梗，以及卫生部公布“可用于保健食品的物品”中具养阴生津、润肺滋肾、润肠通便保健功能的天门冬，添加入米饭中，经烘烤等工艺制成，成品天门冬桔梗保健锅巴厚薄均匀，呈平整块状，均匀的米黄色，具清雅的黄瓜香味，脆香爽口，老少皆宜，并具清热生津、润肠滋肾的保健功效。
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1，一种天门冬桔梗保健锅巴，采用以下步骤制作：
1．黄瓜片的制作：取新鲜无病虫害的黄瓜，用刨刀去除颈蒂、尾脐及瓜身刺包，经清水冲洗干净后沥干体表水，送入蔬菜切片机切成厚0.6㎝的黄瓜片，送入干燥机使水分降至15%；再用粉碎机碎解成碎糜，制得黄瓜碎糜；
2．桔梗预处理：取桔梗中药饮片3.5公斤，用水淘洗干净后，再用清水浸泡10小时后沥水，入粉碎机碎解成碎糜，制得桔梗碎糜；
3.天门冬预处理：取天门冬中药饮片2.5公斤，用水冲洗后，再投入清水中浸泡12小时后沥水，入粉碎机碎解成碎糜，制得天门冬碎糜；
4.蒸制：取优质籼米58公斤，用水冲洗干净，再浸泡50分钟后沥水；
取黄瓜碎糜6公斤，与浸泡沥水后的籼米、桔梗碎糜、天门冬碎糜，送入和面机搅拌均匀，制得混合料；
将混合料送入蒸饭车中蒸熟，制成天门冬桔梗米饭；
5.压片：将天门冬桔梗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，制成天门冬桔梗米饭片；
6.烘烤：将天门冬桔梗米饭片置带式烘干机中，在195℃的温度条件中烘烤，至水分降至5%以下，制成成品天门冬桔梗锅巴；
7.包装、检验、存放：成品天门冬桔梗锅巴在无菌条件中用食品级塑料袋包装，经检验合格后，入通风、干燥的库房中存放。
实施例2，一种天门冬桔梗保健锅巴，采用以下步骤制作：
1．黄瓜片的制作：取新鲜无病虫害的黄瓜，用刨刀去除颈蒂、尾脐及瓜身刺包，经清水冲洗干净后沥干体表水，送入蔬菜切片机切成厚0.5㎝的黄瓜片，送入干燥机使水分降至15%；再用粉碎机碎解成碎糜，制得黄瓜碎糜；
2．桔梗预处理：取桔梗中药饮片4公斤，用水淘洗干净后，再用清水浸泡12小时后沥水，入粉碎机碎解成碎糜，制得桔梗碎糜；
3.天门冬预处理：取天门冬中药饮片2公斤，用水冲洗后，再投入清水中浸泡10小时后沥水，入粉碎机碎解成碎糜，制得天门冬碎糜；
4. 葛根预处理：取新鲜、淀粉含量高的菜用低纤维葛根，清洗干净后切成薄片，置打浆机中搅打成烂糜，入不锈钢容器中，加入葛根烂糜重量0.3%的果胶酶、0.6%的纤维素酶、0.1%的抗坏血酸钠，搅拌均匀后加热至40℃，联合水解60分钟，后脱水至水分含量55%，制成酶解葛根泥；
5.蒸制：取优质籼米57公斤，用水冲洗干净，再浸泡50分钟后沥水；
取黄瓜碎糜5公斤、酶解葛根泥6公斤，与浸泡沥水后的籼米、桔梗碎糜、天门冬碎糜，送入和面机搅拌均匀，制得混合料；
将混合料送入蒸饭车中蒸熟，制成天门冬桔梗米饭；
6.压片：将天门冬桔梗米饭置压片机中压成厚0.4厘米厚的片，再切成长12厘米、宽6厘米的片，制成天门冬桔梗米饭片；
7.烘烤：将天门冬桔梗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，制成成品天门冬桔梗锅巴；
8.包装、检验、存放：成品天门冬桔梗锅巴在无菌条件中用食品级塑料袋包装，经检验合格后，入通风、干燥的库房中存放。
葛根，多年生豆科作物葛的根茎，我国南北荒山野岭均有分布。葛根不仅含有丰富的淀粉、植物蛋白以及铁、磷、锌、硒等多种微量元素，近代研究证实，葛根中含有的葛根素、木糖甙、大豆黄酮和谷甾醇等十多种异黄酮物质，具有开胃下食、消渴、消热润肺、降血糖、治疗冠心病、改善脑血液偱环、提高学习记忆作用。
本发明的实施例2中，向原料中添加了酶解葛根泥，使得产品增添了消热润肺、调节血糖、提高记忆力的保健功效，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)
1.一种天门冬桔梗保健锅巴，其特征在于，采用以下步骤制作：
A.黄瓜片的制作：取新鲜无病虫害的黄瓜，用刨刀去除颈蒂、尾脐及瓜身刺包，经清水冲洗干净后沥干体表水，送入蔬菜切片机切成厚0.5㎝的黄瓜片，送入干燥机使水分降至15%；再用粉碎机碎解成碎糜，制得黄瓜碎糜；
B.桔梗预处理：取桔梗中药饮片4公斤，用水淘洗干净后，再用清水浸泡12小时后沥水，入粉碎机碎解成碎糜，制得桔梗碎糜；
C.天门冬预处理：取天门冬中药饮片2公斤，用水冲洗后，再投入清水中浸泡10小时后沥水，入粉碎机碎解成碎糜，制得天门冬碎糜；
D. 葛根预处理：取新鲜、淀粉含量高的菜用低纤维葛根，清洗干净后切成薄片，置打浆机中搅打成烂糜，入不锈钢容器中，加入葛根烂糜重量0.3%的果胶酶、0.6%的纤维素酶、0.1%的抗坏血酸钠，搅拌均匀后加热至40℃，联合水解60分钟，后脱水至水分含量55%，制成酶解葛根泥；
E.蒸制：取优质籼米57公斤，用水冲洗干净，再浸泡50分钟后沥水；
取黄瓜碎糜5公斤、酶解葛根泥6公斤，与浸泡沥水后的籼米、桔梗碎糜、天门冬碎糜，送入和面机搅拌均匀，制得混合料；
将混合料送入蒸饭车中蒸熟，制成天门冬桔梗米饭；
F.压片：将天门冬桔梗米饭置压片机中压成厚0.4厘米厚的片，再切成长12厘米、宽6厘米的片，制成天门冬桔梗米饭片；
G.烘烤：将天门冬桔梗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，制成成品天门冬桔梗锅巴；
H.包装、检验、存放：成品天门冬桔梗锅巴在无菌条件中用食品级塑料袋包装，经检验合格后，入通风、干燥的库房中存放。
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