CN103783402A - 一种血麦锅巴 - Google Patents
一种血麦锅巴 Download PDFInfo
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- CN103783402A CN103783402A CN201410031496.9A CN201410031496A CN103783402A CN 103783402 A CN103783402 A CN 103783402A CN 201410031496 A CN201410031496 A CN 201410031496A CN 103783402 A CN103783402 A CN 103783402A
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- 241000209140 Triticum Species 0.000 title claims abstract description 48
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 48
- 239000008280 blood Substances 0.000 title claims abstract description 41
- 210000004369 blood Anatomy 0.000 title claims abstract description 41
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 24
- 235000009566 rice Nutrition 0.000 title claims abstract description 24
- 240000007594 Oryza sativa Species 0.000 title claims 3
- 244000068988 Glycine max Species 0.000 claims abstract description 18
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 241000209094 Oryza Species 0.000 abstract description 21
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 244000304337 Cuminum cyminum Species 0.000 abstract description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 abstract description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011573 trace mineral Substances 0.000 abstract description 4
- 235000013619 trace mineral Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 239000011701 zinc Substances 0.000 abstract description 2
- 229910052725 zinc Inorganic materials 0.000 abstract description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000011669 selenium Substances 0.000 abstract 1
- 229910052711 selenium Inorganic materials 0.000 abstract 1
- 238000010025 steaming Methods 0.000 description 9
- 238000003756 stirring Methods 0.000 description 9
- 238000001816 cooling Methods 0.000 description 6
- 230000000050 nutritive effect Effects 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 230000000994 depressogenic effect Effects 0.000 description 3
- 230000008030 elimination Effects 0.000 description 3
- 238000003379 elimination reaction Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- KFZAUHNPPZCSCR-UHFFFAOYSA-N iron zinc Chemical compound [Fe].[Zn] KFZAUHNPPZCSCR-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及一种锅巴食品，尤其涉及一种血麦锅巴。本发明主要包含有：以血麦为主要原料，配以黄豆，淀粉及调味料，其重量百分比为；血麦80%至85%，黄豆8.5%至12%，淀粉6.5%至8%。本发明的有益效果是，血麦被称为补血圣品，又称高铁锌小麦和富硒小麦，不但富含高铁锌还含有人体健康所需要的微量元素、维生素和18种天然氨基酸，根据人们口感的需要可配置成辣味，孜然等味道，营养丰富，味道优良。
Description
技术领域
本发明涉及一种小食品锅巴的生产方法，尤其涉及一种全麦血麦锅巴。
背景技术
目前市场上的锅巴是深受广大消费者的喜欢，锅巴质地松脆、食用方便，营养丰富、既可作为休闲的食品，又可作为餐桌佳肴。，已有大米锅巴、小米锅巴、大豆锅巴、膨化锅巴等多种产品，配料主要以米或面类、淀粉和风味调料组成，主要以大米、玉米、小米为主要原料。该种产品在采用原料方面和其营养价值方面都有一定局限性，根据目前人们生活水平的提高，人们对于小食品的要求也越来越高，不但要求口感好，还要求具有更高的营养价值，目前市场上的锅巴上不能满足人们的现代健康理念，市场上需要开发出更具有营养价值，且能够满足人们对于各种微量元素和维生素的需求。
发明内容
根据背景技术中，现有锅巴原材料的营养性有一定的局限，因此本发明提供一种血麦的锅巴。血麦被称为补血圣品，又称高铁锌小麦和富硒小麦，不但富含高铁锌还含有人体健康所需要的微量元素、维生素和18种天然氨基酸，血麦不去皮更保证了它的营养价值。血麦锅巴将会深受人们的喜爱。
为实现本发明的目的，所采用的技术方案，其特征是以全麦血麦为主要原料，配以黄豆和淀粉及调味料。
本发明的制备方法是：先将全麦血麦和黄豆进行清洗去杂，首先将血麦放入浸泡池进行浸泡，时间在10-20分钟左右；再加入清洗干净的黄豆，一起放进蒸盘在蒸车里面进行高温蒸，时间1-2小时左右；蒸完后拿出来进行自然的冷却24小时，可以用风扇吹或者是翻搅让其冷却至自然温度；随后再加入淀粉进行均匀搅拌；搅拌均匀后放入挤压机进行4次挤压，最终压至1.5mm左右的厚度；再将其用旋切机切至1.5cm*1.5cm大小的片状；最后进行油炸，脱油，冷却，包装。根据人们口感的需要可配置成辣味，孜然等味道。
本发明的有益效果是原材料中的血麦具有独特的食用价值，具体有：
1.血麦含有有益人身体健康的微量元素；
2.血麦所含的淀粉含有大量的凝胶粘液，加热后呈弱碱性，对于胃酸过多有抑制作用；
3.血麦中铁的含量是普通小麦的19.2倍，有益于身体的吸收，增强免疫力，能有效的改善铁缺乏和贫血；
4.血麦中含有丰富的维生素、纤维素和蛋白质。
具体实施方式
为了使本发明的内容更容易被清楚地理解， 下面根据具体实施例，对本发明作进一步详细的说明。
实施例1：
一种血麦的锅巴，其特征是以血麦为主要原料，配以黄豆，淀粉及调味料，其重量百分比为；血麦85%，黄豆8.5%，淀粉6.5%。
本发明的制备方法是：先将全麦血麦和黄豆进行清洗去杂，首先将血麦放入浸泡池进行浸泡，时间在10-20分钟左右；再加入清洗干净的黄豆，一起放进蒸盘在蒸车里面进行高温蒸，时间1-2小时左右；蒸完后拿出来进行自然的冷却24小时，可以用风扇吹或者是翻搅让其冷却至自然温度；随后再加入淀粉进行均匀搅拌；搅拌均匀后放入挤压机进行4次挤压，最终压至1.5mm左右的厚度；再将其用旋切机切至1.5cm*1.5cm大小的片状；最后进行油炸，脱油，冷却，包装。根据人们口感的需要可配置成辣味，孜然等味道。
实施例2：
一种血麦的锅巴，其特征是以血麦为主要原料，配以黄豆，淀粉及调味料，其重量百分比为；血麦80%，黄豆12%，淀粉8%。
本发明的制备方法是：先将全麦血麦和黄豆进行清洗去杂，首先将血麦放入浸泡池进行浸泡，时间在10-20分钟左右；再加入清洗干净的黄豆，一起放进蒸盘在蒸车里面进行高温蒸，时间1-2小时左右；蒸完后拿出来进行自然的冷却24小时，可以用风扇吹或者是翻搅让其冷却至自然温度；随后再加入淀粉进行均匀搅拌；搅拌均匀后放入挤压机进行4次挤压，最终压至1.5mm左右的厚度；再将其用旋切机切至1.5cm*1.5cm大小的片状；最后进行油炸，脱油，冷却，包装。根据人们口感的需要可配置成辣味，孜然等味道。
以上所述的具体实施例， 对本发明的目的、 技术方案和有益效果进行了进一步详细说明，所应理解的是，以上所述仅为本发明的具体实施例而已， 并不用于限制本发明， 凡在本发明的精神和原则之内， 所做的任何修改、 等同替换、 改进等， 均应包含在本发明的保护范围之内。
Claims (2)
1.一种血麦锅巴，其特征在于，包含以下组份 ：以血麦为主要原料，配以黄豆，淀粉及调味料，其重量百分比为；血麦85%，黄豆8.5%，淀粉6.5%。
2.根据权利要求1所述的一种血麦锅巴，其特征在于，包含以下组份 ：以血麦为主要原料，配以黄豆，淀粉及调味料，其重量百分比为；血麦80%，黄豆12%，淀粉8%。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410031496.9A CN103783402A (zh) | 2014-01-23 | 2014-01-23 | 一种血麦锅巴 |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410031496.9A CN103783402A (zh) | 2014-01-23 | 2014-01-23 | 一种血麦锅巴 |
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| Publication Number | Publication Date |
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| CN103783402A true CN103783402A (zh) | 2014-05-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410031496.9A Pending CN103783402A (zh) | 2014-01-23 | 2014-01-23 | 一种血麦锅巴 |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108925846A (zh) * | 2017-05-28 | 2018-12-04 | 谭泽文 | 富硒高钙鱼香锅巴 |
| CN111728141A (zh) * | 2020-07-07 | 2020-10-02 | 宁夏马逗叔食品有限公司 | 三麦薯杂粮保健锅巴及其加工方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101802A (zh) * | 1993-10-16 | 1995-04-26 | 浙江临安县於潜食品厂 | 小米锅巴的生产方法 |
| CN1543841A (zh) * | 2003-11-11 | 2004-11-10 | 杨志强 | 荞麦锅巴 |
| CN1543842A (zh) * | 2003-11-11 | 2004-11-10 | 杨志强 | 黑米锅巴 |
-
2014
- 2014-01-23 CN CN201410031496.9A patent/CN103783402A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101802A (zh) * | 1993-10-16 | 1995-04-26 | 浙江临安县於潜食品厂 | 小米锅巴的生产方法 |
| CN1543841A (zh) * | 2003-11-11 | 2004-11-10 | 杨志强 | 荞麦锅巴 |
| CN1543842A (zh) * | 2003-11-11 | 2004-11-10 | 杨志强 | 黑米锅巴 |
Non-Patent Citations (1)
| Title |
|---|
| 《西北农林科技大学学报（自然科学版）》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108925846A (zh) * | 2017-05-28 | 2018-12-04 | 谭泽文 | 富硒高钙鱼香锅巴 |
| CN111728141A (zh) * | 2020-07-07 | 2020-10-02 | 宁夏马逗叔食品有限公司 | 三麦薯杂粮保健锅巴及其加工方法 |
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Application publication date: 20140514 |