CN103689347A - 一种酸甜果蔬大米粉及其制备方法 - Google Patents
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Abstract
一种酸甜果蔬大米粉及其制备方法,其特征在于由下列重量份的原料制成:大米200-220、丝瓜络1-2、南瓜花2-2.3、甜叶菊1.2-1.4、向日葵叶1.5-1.9、接骨木花2.2-2.4、荔枝根1.2-1.5、豌豆七根1.3-1.7、小麦粉120-130、杨梅5-6、蚕豆10-12、抹茶粉4-5、芥菜20-23、柠檬汁10-12、酵母1.5-2、营养添加剂4-5。本发明由于添加了杨梅、柠檬汁,酸甜爽口,可增进食欲,同时本发明添加的荠菜等蔬菜含有丰富的维生素和膳食纤维,提高了本发明的营养价值,抹茶粉则为本发明增添了一股清香,此外,本发明还具有通经活络、调节血压、降糖降脂、健脾益胃的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种大米,尤其涉及一种酸甜果蔬大米粉及其制备方法。
背景技术
大米是人们的主食之一,其含有蛋白质、脂肪、多种维生素及矿物质,可为人体补充能量。但目前市场上有关大米的产品品种口味少,且不具有保健功能,已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种酸甜果蔬大米粉及其制备方法,本发明具有口感好、营养丰富的特点。
本发明所采用的技术方案是:
一种酸甜果蔬大米粉,其特征在于由以下重量份的原料制成:
大米200-220、丝瓜络1-2、南瓜花2-2.3、甜叶菊1.2-1.4、向日葵叶1.5-1.9、接骨木花2.2-2.4、荔枝根1.2-1.5、豌豆七根1.3-1.7、小麦粉120-130、杨梅5-6、蚕豆10-12、抹茶粉4-5、芥菜20-23、柠檬汁10-12、酵母1.5-2、营养添加剂4-5;
所述营养添加剂由下列重量份的原料制成:西瓜皮3-4、柑核1-1.2、棉花壳0.9-1、甜瓜花1.2-1.5、枇杷核1.1-1.2、羊肉50-55、鸡骨7-8、豆浆13-15;
制备方法为:(1)将柑核、棉花壳、甜瓜花、枇杷核放置于豆浆中密封浸泡4-5小时,过滤除渣,收集滤液;
(2)将西瓜皮加一倍的水打浆,小火煮沸后过滤除渣,所得西瓜皮汁与滤液合并;
(3)将鸡骨送入开水锅中大火煮2-3小时后捞出,加步骤(2)所得物料研磨匀质,然后与羊肉混合拌匀,送入锅中,小火炒制15-20分钟后出锅,烘干后粉碎,即得。
所述的酸甜果蔬大米粉的制备方法,其特征在于包括以下步骤:
(1)将丝瓜络、南瓜花、甜叶菊、向日葵叶、接骨木花、荔枝根、豌豆七根加5-6倍的水文火煎煮40-50分钟,过滤除渣,在所得提取液中加入杨梅,大火煮制10-15分钟后过滤除渣,得中药杨梅汤;
(2)将蚕豆与荠菜混合投入开水锅中,大火煮制15-20分钟后将蚕豆、荠菜捞出,打成泥,加入抹茶粉拌匀,送入炒锅小火炒制10-12分钟后出锅;
(3)将大米加一倍的水和中药杨梅汤煮成米饭后捣成泥,加入柠檬汁,在60-65℃下焖制10-15分钟;
(4)将小麦粉与步骤(2)、(3)所得物料及剩余物料混合,加水揉成团,在30-35℃下发酵2-3小时,经冷冻干燥后研成粉末,即得。
本发明的有益效果为:
本发明由于添加了杨梅、柠檬汁,酸甜爽口,可增进食欲,同时本发明添加的荠菜等蔬菜含有丰富的维生素和膳食纤维,提高了本发明的营养价值,抹茶粉则为本发明增添了一股清香,此外,本发明还具有通经活络、调节血压、降糖降脂、健脾益胃的功效。
具体实施方式
一种酸甜果蔬大米粉,其特征在于由以下重量份(公斤)的原料制成:
大米200、丝瓜络2、南瓜花2.3、甜叶菊1.4、向日葵叶1.9、接骨木花2.2、荔枝根1.5、豌豆七根1.7、小麦粉130、杨梅6、蚕豆12、抹茶粉5、芥菜23、柠檬汁12、酵母1.5、营养添加剂5;
所述营养添加剂由下列重量份(公斤)的原料制成:西瓜皮4、柑核1、棉花壳0.9、甜瓜花1.5、枇杷核1.2、羊肉55、鸡骨8、豆浆15;
制备方法为:(1)将柑核、棉花壳、甜瓜花、枇杷核放置于豆浆中密封浸泡4-5小时,过滤除渣,收集滤液;
(2)将西瓜皮加一倍的水打浆,小火煮沸后过滤除渣,所得西瓜皮汁与滤液合并;
(3)将鸡骨送入开水锅中大火煮2-3小时后捞出,加步骤(2)所得物料研磨匀质,然后与羊肉混合拌匀,送入锅中,小火炒制15-20分钟后出锅,烘干后粉碎,即得。
所述的酸甜果蔬大米粉的制备方法,包括以下步骤:
(1)将丝瓜络、南瓜花、甜叶菊、向日葵叶、接骨木花、荔枝根、豌豆七根加5-6倍的水文火煎煮40-50分钟,过滤除渣,在所得提取液中加入杨梅,大火煮制10-15分钟后过滤除渣,得中药杨梅汤;
(2)将蚕豆与荠菜混合投入开水锅中,大火煮制15-20分钟后将蚕豆、荠菜捞出,打成泥,加入抹茶粉拌匀,送入炒锅小火炒制10-12分钟后出锅;
(3)将大米加一倍的水和中药杨梅汤煮成米饭后捣成泥,加入柠檬汁,在60-65℃下焖制10-15分钟;
(4)将小麦粉与步骤(2)、(3)所得物料及剩余物料混合,加水揉成团,在30-35℃下发酵2-3小时,经冷冻干燥后研成粉末,即得。
Claims (2)
1.一种酸甜果蔬大米粉,其特征在于由以下重量份的原料制成:
大米200-220、丝瓜络1-2、南瓜花2-2.3、甜叶菊1.2-1.4、向日葵叶1.5-1.9、接骨木花2.2-2.4、荔枝根1.2-1.5、豌豆七根1.3-1.7、小麦粉120-130、杨梅5-6、蚕豆10-12、抹茶粉4-5、芥菜20-23、柠檬汁10-12、酵母1.5-2、营养添加剂4-5;
所述营养添加剂由下列重量份的原料制成:西瓜皮3-4、柑核1-1.2、棉花壳0.9-1、甜瓜花1.2-1.5、枇杷核1.1-1.2、羊肉50-55、鸡骨7-8、豆浆13-15;
制备方法为:(1)将柑核、棉花壳、甜瓜花、枇杷核放置于豆浆中密封浸泡4-5小时,过滤除渣,收集滤液;
(2)将西瓜皮加一倍的水打浆,小火煮沸后过滤除渣,所得西瓜皮汁与滤液合并;
(3)将鸡骨送入开水锅中大火煮2-3小时后捞出,加步骤(2)所得物料研磨匀质,然后与羊肉混合拌匀,送入锅中,小火炒制15-20分钟后出锅,烘干后粉碎,即得。
2.根据权利要求1所述的酸甜果蔬大米粉的制备方法,其特征在于包括以下步骤:
(1)将丝瓜络、南瓜花、甜叶菊、向日葵叶、接骨木花、荔枝根、豌豆七根加5-6倍的水文火煎煮40-50分钟,过滤除渣,在所得提取液中加入杨梅,大火煮制10-15分钟后过滤除渣,得中药杨梅汤;
(2)将蚕豆与荠菜混合投入开水锅中,大火煮制15-20分钟后将蚕豆、荠菜捞出,打成泥,加入抹茶粉拌匀,送入炒锅小火炒制10-12分钟后出锅;
(3)将大米加一倍的水和中药杨梅汤煮成米饭后捣成泥,加入柠檬汁,在60-65℃下焖制10-15分钟;
(4)将小麦粉与步骤(2)、(3)所得物料及剩余物料混合,加水揉成团,在30-35℃下发酵2-3小时,经冷冻干燥后研成粉末,即得。
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CN105010970A (zh) * | 2015-07-20 | 2015-11-04 | 龚启萍 | 一种具有降脂减肥功效的果蔬米粉 |
CN105124365A (zh) * | 2015-07-20 | 2015-12-09 | 龚启萍 | 一种具有润肠通便功效的果蔬米粉 |
CN105614659A (zh) * | 2016-01-21 | 2016-06-01 | 钟徽 | 一种含蔬菜成分的粉制品及其制备方法 |
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