CN103689446A - 一种生姜奶香大米及其制备方法 - Google Patents
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- 240000007594 Oryza sativa Species 0.000 title claims abstract description 24
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 24
- 235000009566 rice Nutrition 0.000 title claims abstract description 24
- 235000020150 ginger milk drink Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000003205 fragrance Substances 0.000 title abstract 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 240000007049 Juglans regia Species 0.000 claims abstract description 9
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 9
- 235000020234 walnut Nutrition 0.000 claims abstract description 9
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 7
- 241000209035 Ilex Species 0.000 claims abstract description 7
- 235000003332 Ilex aquifolium Nutrition 0.000 claims abstract description 7
- 235000002296 Ilex sandwicensis Nutrition 0.000 claims abstract description 7
- 235000002294 Ilex volkensiana Nutrition 0.000 claims abstract description 7
- 240000007171 Imperata cylindrica Species 0.000 claims abstract description 7
- 240000007228 Mangifera indica Species 0.000 claims abstract description 7
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 7
- 240000000249 Morus alba Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 241000580955 Sapindus mukorossi Species 0.000 claims abstract description 7
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 7
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 229940109850 royal jelly Drugs 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- 240000000560 Citrus x paradisi Species 0.000 claims description 9
- 241000533293 Sesbania emerus Species 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000013618 yogurt Nutrition 0.000 claims description 7
- 240000004510 Agastache rugosa Species 0.000 claims description 6
- 240000008669 Hedera helix Species 0.000 claims description 6
- 244000202052 Poncirus trifoliata Species 0.000 claims description 6
- 235000000404 Poncirus trifoliata Nutrition 0.000 claims description 6
- 244000223082 Syzygium paniculatum Species 0.000 claims description 6
- 235000016641 Syzygium paniculatum Nutrition 0.000 claims description 6
- 241001197778 Tripterygium hypoglaucum Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
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- 239000008267 milk Substances 0.000 abstract description 2
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- 235000008737 Polygonatum biflorum Nutrition 0.000 abstract 1
- 241001523486 Poncirus Species 0.000 abstract 1
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- 238000005728 strengthening Methods 0.000 abstract 1
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- 241000245665 Taraxacum Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
一种生姜奶香大米及其制备方法,其特征在于由下列重量份的原料制成:大米380-400、黄精1-2、桑椹子1.2-1.6、蒲公英1.3-1.5、白茅根2-2.2、芒果核1.5-1.8、岗梅根0.7-1、枸橘叶1-1.5、无患子叶1.3-1.6、白芝麻4-5、核桃仁3-4、果酱1-2、酸奶7-8、蜂王浆冻干粉3-4、生姜8-9、营养保健液6-7。本发明添加了酸奶使得本发明奶香浓郁,同时可为人体补充钙质,而添加的核桃仁、白芝麻含有丰富的脂肪、蛋白质、维生素及矿物质,可美容养颜、调节胆固醇,有益于人体健康;此外,本发明还具有健脾益肾、滋阴补血、明目润肠、健胃行气的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种大米,尤其涉及一种生姜奶香大米及其制备方法。
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生姜奶香大米及其制备方法,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:
一种生姜奶香大米,其特征在于由以下重量份的原料制成:
大米380-400、黄精1-2、桑椹子1.2-1.6、蒲公英1.3-1.5、白茅根2-2.2、芒果核1.5-1.8、岗梅根0.7-1、枸橘叶1-1.5、无患子叶1.3-1.6、白芝麻4-5、核桃仁3-4、果酱1-2、酸奶7-8、蜂王浆冻干粉3-4、生姜8-9、营养保健液6-7;
所述的营养保健液由下列重量份的原料制成:白扁豆花1-2、郁李仁2-2.5、藿香3-3.4、火把花1.5-2、咖啡豆10-11、柚子皮6-7、薏仁油0.2-0.3;
制备方法为:(1)将白扁豆花、郁李仁、藿香、火把花加4-5倍的水煎煮40-50分钟,过滤除渣得提取液;
(2)将咖啡豆、柚子皮与提取液混合送入蒸锅中大火蒸10-11分钟后将咖啡豆、柚子皮取出,烘干后粉碎,加4-5倍的水小火煮制30-40分钟用纱布过滤,所得滤液与剩余物料混合拌匀,即得。
所述的生姜奶香大米的制备方法,其特征在于包括以下步骤:
(1)将黄精、桑椹子、蒲公英、白茅根、芒果核、岗梅根、枸橘叶、无患子叶加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将生姜切片,与蜂王浆冻干粉、提取液混合,在60-65℃下焖制30-40分钟,过滤除渣,得到姜汤;
(3)将白芝麻、核桃仁加酸奶混合拌匀,送入烘箱烘干后加姜汤研磨匀质;
(4)将大米置于清水中浸泡20-30分钟后捞出沥干,与步骤(3)所得物料及剩余物料混合入锅,小火炒至锅底干燥后出料,即得。
本发明的有益效果为:
本发明添加了酸奶使得本发明奶香浓郁,同时可为人体补充钙质,而添加的核桃仁、白芝麻含有丰富的脂肪、蛋白质、维生素及矿物质,可美容养颜、调节胆固醇,有益于人体健康;此外,本发明还具有健脾益肾、滋阴补血、明目润肠、健胃行气的功效。
具体实施方式
一种生姜奶香大米,其特征在于由以下重量份(公斤)的原料制成:
大米380、黄精2、桑椹子1.2、蒲公英1.5、白茅根2.2、芒果核1.8、岗梅根0.7、枸橘叶1.5、无患子叶1.6、白芝麻5、核桃仁4、果酱2、酸奶8、蜂王浆冻干粉3、生姜9、营养保健液7;
所述的营养保健液由下列重量份(公斤)的原料制成:白扁豆花2、郁李仁2、藿香3.4、火把花2、咖啡豆11、柚子皮7、薏仁油0.3;
制备方法为:(1)将白扁豆花、郁李仁、藿香、火把花加4-5倍的水煎煮40-50分钟,过滤除渣得提取液;
(2)将咖啡豆、柚子皮与提取液混合送入蒸锅中大火蒸10-11分钟后将咖啡豆、柚子皮取出,烘干后粉碎,加4-5倍的水小火煮制30-40分钟用纱布过滤,所得滤液与剩余物料混合拌匀,即得。
所述的生姜奶香大米的制备方法,包括以下步骤:
(1)将黄精、桑椹子、蒲公英、白茅根、芒果核、岗梅根、枸橘叶、无患子叶加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将生姜切片,与蜂王浆冻干粉、提取液混合,在60-65℃下焖制30-40分钟,过滤除渣,得到姜汤;
(3)将白芝麻、核桃仁加酸奶混合拌匀,送入烘箱烘干后加姜汤研磨匀质;
(4)将大米置于清水中浸泡20-30分钟后捞出沥干,与步骤(3)所得物料及剩余物料混合入锅,小火炒至锅底干燥后出料,即得。
Claims (2)
1.一种生姜奶香大米,其特征在于由以下重量份的原料制成:
大米380-400、黄精1-2、桑椹子1.2-1.6、蒲公英1.3-1.5、白茅根2-2.2、芒果核1.5-1.8、岗梅根0.7-1、枸橘叶1-1.5、无患子叶1.3-1.6、白芝麻4-5、核桃仁3-4、果酱1-2、酸奶7-8、蜂王浆冻干粉3-4、生姜8-9、营养保健液6-7;
所述的营养保健液由下列重量份的原料制成:白扁豆花1-2、郁李仁2-2.5、藿香3-3.4、火把花1.5-2、咖啡豆10-11、柚子皮6-7、薏仁油0.2-0.3;
制备方法为:(1)将白扁豆花、郁李仁、藿香、火把花加4-5倍的水煎煮40-50分钟,过滤除渣得提取液;
(2)将咖啡豆、柚子皮与提取液混合送入蒸锅中大火蒸10-11分钟后将咖啡豆、柚子皮取出,烘干后粉碎,加4-5倍的水小火煮制30-40分钟用纱布过滤,所得滤液与剩余物料混合拌匀,即得。
2.根据权利要求1所述的生姜奶香大米的制备方法,其特征在于包括以下步骤:
(1)将黄精、桑椹子、蒲公英、白茅根、芒果核、岗梅根、枸橘叶、无患子叶加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将生姜切片,与蜂王浆冻干粉、提取液混合,在60-65℃下焖制30-40分钟,过滤除渣,得到姜汤;
(3)将白芝麻、核桃仁加酸奶混合拌匀,送入烘箱烘干后加姜汤研磨匀质;
(4)将大米置于清水中浸泡20-30分钟后捞出沥干,与步骤(3)所得物料及剩余物料混合入锅,小火炒至锅底干燥后出料,即得。
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Cited By (1)
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CN107890021A (zh) * | 2017-11-24 | 2018-04-10 | 恭城福茂生油茶文化产业发展有限公司 | 一种香糯米的加工方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1115608A (zh) * | 1994-07-29 | 1996-01-31 | 玉环县海生食品有限公司 | 鱼蛋白婴儿营养米粉 |
CN1191683A (zh) * | 1998-01-12 | 1998-09-02 | 杨振荣 | 一种保健米的制配方法 |
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CN1115608A (zh) * | 1994-07-29 | 1996-01-31 | 玉环县海生食品有限公司 | 鱼蛋白婴儿营养米粉 |
CN1191683A (zh) * | 1998-01-12 | 1998-09-02 | 杨振荣 | 一种保健米的制配方法 |
Cited By (1)
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CN107890021A (zh) * | 2017-11-24 | 2018-04-10 | 恭城福茂生油茶文化产业发展有限公司 | 一种香糯米的加工方法 |
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