CN103815241A - 一种荞麦糯米粉及其制备方法 - Google Patents
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Abstract
一种荞麦糯米粉及其制备方法,其特征在于由下列重量份的原料制成:糯米200-220、生地黄1-1.2、大蓟0.8-1、莲子心1.1-1.3、川贝母1.4-1.5、苦瓜根0.8-1、柠条根0.7-0.9、火把花1.2-1.3、花椒8-9、食盐7-8、大豆油3-4、柿子10-12、西兰花15-18、荞麦粉10-11、葡萄酒8-9、营养添加剂8-9。本发明的糯米粉在加工过程中不仅保持了糯米的营养与香味,还融入了葡萄酒的香醇和果蔬的清香,使得本发明风味独特,且由于各原料间的配比科学,使得本发明咸甜适中,味道好,此外,本发明还具有保健功效,经常食用可达到益气养阴、清热润肺、降压去脂、明目的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种糯米粉,尤其涉及一种荞麦糯米粉及其制备方法。
背景技术
糯米粉是由糯米为原料制成,可用来制作汤团、元宵之类食品和家庭小吃。目前市场上销售的糯米粉的种类繁多,但多不具有保健功能,已不能满足消费者的需求。
发明内容
本发明的目的是提供一种荞麦糯米粉及其制备方法,本发明具有风味独特,营养丰富的特点。
本发明所采用的技术方案是:
一种荞麦糯米粉,其特征在于由下列重量份的原料制成:
糯米200-220、生地黄1-1.2、大蓟0.8-1、莲子心1.1-1.3、川贝母1.4-1.5、苦瓜根0.8-1、柠条根0.7-0.9、火把花1.2-1.3、花椒8-9、食盐7-8、大豆油3-4、柿子10-12、西兰花15-18、荞麦粉10-11、葡萄酒8-9、营养添加剂8-9;
所述营养添加剂由下列重量份的原料制成:菠菜子1-1.2、芙蓉叶1.3-1.4、梵天花1.5-1.7、玫瑰茄2-2.2、开心果7-8、话梅3-4、泥鳅70-80、矿泉水20-22;
制备方法为:(1)将菠菜子、芙蓉叶、梵天花、玫瑰茄置于矿泉水中密封浸泡7-8小时,过滤除渣,所得滤液加入话梅,大火煮沸,将话梅捞出,得话梅汤;
(2)将开心果去壳,小火炒香后研成粉末,备用;
(3)将泥鳅加话梅汤拌匀,隔水大火蒸熟,然后送入烘箱,烘干后粉碎,与步骤(2)所得物料混合拌匀,即得。
所述的荞麦糯米粉的制备方法,其特征在于包括以下步骤:
(1)将生地黄、大蓟、莲子心、川贝母、苦瓜根、柠条根、火把花加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将柿子、西兰花加50-60%的水打浆,然后加入大豆油,在60-70℃下焖制10-15分钟;
(3)将花椒送入油锅中炸香后捞出,加提取液、葡萄酒研磨匀质,文火熬膏,烘干后研成粉末,然后与食盐混合炒香,得保健椒盐;
(4)将糯米与步骤(2)所得物料混合入锅,小火炒制30-35分钟后起锅,将糯米取出洗净、烘干、粉碎,然后与保健椒盐、剩余物料混合拌匀,即得。
本发明中的梵天花为锦葵科植物,柠条根为豆科植物中间锦鸡儿的根。
本发明的有益效果为:
本发明的糯米粉在加工过程中不仅保持了糯米的营养与香味,还融入了葡萄酒的香醇和果蔬的清香,使得本发明风味独特,且由于各原料间的配比科学,使得本发明咸甜适中,味道好,此外,本发明还具有保健功效,经常食用可达到益气养阴、清热润肺、降压去脂、明目的功效。
具体实施方式
一种荞麦糯米粉,其特征在于由下列重量份(公斤)的原料制成:
糯米200、生地黄1.2、大蓟0.8、莲子心1.3、川贝母1.5、苦瓜根0.8、柠条根0.7、火把花1.3、花椒8、食盐8、大豆油3、柿子12、西兰花15、荞麦粉10、葡萄酒9、营养添加剂8;
所述营养添加剂由下列重量份(公斤)的原料制成:菠菜子1.2、芙蓉叶1.4、梵天花1.5、玫瑰茄2.2、开心果8、话梅3、泥鳅80、矿泉水20;
制备方法为:(1)将菠菜子、芙蓉叶、梵天花、玫瑰茄置于矿泉水中密封浸泡7-8小时,过滤除渣,所得滤液加入话梅,大火煮沸,将话梅捞出,得话梅汤;
(2)将开心果去壳,小火炒香后研成粉末,备用;
(3)将泥鳅加话梅汤拌匀,隔水大火蒸熟,然后送入烘箱,烘干后粉碎,与步骤(2)所得物料混合拌匀,即得。
所述的荞麦糯米粉的制备方法,包括以下步骤:
(1)将柏子仁、翻白草、太子参、桂花、地黄叶、鸡桑叶、野鸡草加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得提取液经喷雾干燥制成粉末;
(2)将菠萝、苦瓜去皮、切片,送入油锅炸制3-5分钟后捞出沥干,与鱼籽酱混合拌匀,送入烘箱烘至含水量降至8-9%时出料,进行粉碎;
(3)将蟹肉加橙汁、红糖腌制30-40分钟,送入炒锅大火炒熟后出锅,烘干后粉碎;
(4)将糯米、莲子混合入锅,小火炒香后加入椰子油,在60-65℃下闷润至干后出料,研成粉末,与步骤(1)、(2)、(3)所得物料及剩余物料混合拌匀,即得。
Claims (2)
1.一种荞麦糯米粉,其特征在于由下列重量份的原料制成:
糯米200-220、生地黄1-1.2、大蓟0.8-1、莲子心1.1-1.3、川贝母1.4-1.5、苦瓜根0.8-1、柠条根0.7-0.9、火把花1.2-1.3、花椒8-9、食盐7-8、大豆油3-4、柿子10-12、西兰花15-18、荞麦粉10-11、葡萄酒8-9、营养添加剂8-9;
所述营养添加剂由下列重量份的原料制成:菠菜子1-1.2、芙蓉叶1.3-1.4、梵天花1.5-1.7、玫瑰茄2-2.2、开心果7-8、话梅3-4、泥鳅70-80、矿泉水20-22;
制备方法为:(1)将菠菜子、芙蓉叶、梵天花、玫瑰茄置于矿泉水中密封浸泡7-8小时,过滤除渣,所得滤液加入话梅,大火煮沸,将话梅捞出,得话梅汤;
(2)将开心果去壳,小火炒香后研成粉末,备用;
(3)将泥鳅加话梅汤拌匀,隔水大火蒸熟,然后送入烘箱,烘干后粉碎,与步骤(2)所得物料混合拌匀,即得。
2.根据权利要求1所述的荞麦糯米粉的制备方法,其特征在于包括以下步骤:
(1)将生地黄、大蓟、莲子心、川贝母、苦瓜根、柠条根、火把花加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将柿子、西兰花加50-60%的水打浆,然后加入大豆油,在60-70℃下焖制10-15分钟;
(3)将花椒送入油锅中炸香后捞出,加提取液、葡萄酒研磨匀质,文火熬膏,烘干后研成粉末,然后与食盐混合炒香,得保健椒盐;
(4)将糯米与步骤(2)所得物料混合入锅,小火炒制30-35分钟后起锅,将糯米取出洗净、烘干、粉碎,然后与保健椒盐、剩余物料混合拌匀,即得。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104187304A (zh) * | 2014-07-23 | 2014-12-10 | 安徽省怀远县三源食品有限责任公司 | 一种山楂核桃果蔬糯米粉及其加工方法 |
CN104920544A (zh) * | 2015-06-05 | 2015-09-23 | 安徽光明槐祥工贸集团有限公司 | 含有糯米糠的纤维营养食品 |
CN104939174A (zh) * | 2015-06-05 | 2015-09-30 | 安徽光明槐祥工贸集团有限公司 | 速溶糯米粉营养冲剂 |
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