CN103815245A - 一种酱油风味糯米粉及其制备方法 - Google Patents
一种酱油风味糯米粉及其制备方法 Download PDFInfo
- Publication number
- CN103815245A CN103815245A CN201410032605.9A CN201410032605A CN103815245A CN 103815245 A CN103815245 A CN 103815245A CN 201410032605 A CN201410032605 A CN 201410032605A CN 103815245 A CN103815245 A CN 103815245A
- Authority
- CN
- China
- Prior art keywords
- parts
- glutinous rice
- rice powder
- soy sauce
- flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 31
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 31
- 235000009566 rice Nutrition 0.000 title claims abstract description 31
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 15
- 235000019634 flavors Nutrition 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 14
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 13
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 13
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 7
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 7
- 229940109850 royal jelly Drugs 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 244000241257 Cucumis melo Species 0.000 claims description 12
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 238000007599 discharging Methods 0.000 claims description 9
- 240000008365 Celosia argentea Species 0.000 claims description 8
- 235000000722 Celosia argentea Nutrition 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 7
- 240000007651 Rubus glaucus Species 0.000 claims description 7
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 7
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 7
- 241000271309 Aquilaria crassna Species 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 6
- 240000001008 Dimocarpus longan Species 0.000 claims description 6
- 244000061508 Eriobotrya japonica Species 0.000 claims description 6
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims description 6
- 235000000235 Euphoria longan Nutrition 0.000 claims description 6
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 6
- 235000014360 Punica granatum Nutrition 0.000 claims description 6
- 235000014364 Trapa natans Nutrition 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 235000013527 bean curd Nutrition 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000009165 saligot Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 244000294611 Punica granatum Species 0.000 claims 2
- 240000001085 Trapa natans Species 0.000 claims 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 244000013123 dwarf bean Species 0.000 abstract 2
- 238000005728 strengthening Methods 0.000 abstract 2
- 241000201841 Celosia Species 0.000 abstract 1
- 244000285774 Cyperus esculentus Species 0.000 abstract 1
- 235000005853 Cyperus esculentus Nutrition 0.000 abstract 1
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 abstract 1
- 241000186660 Lactobacillus Species 0.000 abstract 1
- 241001337998 Machilus Species 0.000 abstract 1
- 241000475481 Nebula Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 229940039696 lactobacillus Drugs 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 235000013525 pomegranate juice Nutrition 0.000 abstract 1
- 235000008954 quail grass Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000219991 Lythraceae Species 0.000 description 4
- 241001083492 Trapa Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 244000080208 Canella winterana Species 0.000 description 1
- 235000008499 Canella winterana Nutrition 0.000 description 1
- 241001618264 Rubus coreanus Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
一种酱油风味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160-180、荷叶2-3、玉竹1-1.4、绞股蓝1.8-2、柠檬草1.7-1.9、沉香2-3、楠木皮2-2.5、青葙花1.8-2、酱油10-11、蜂王浆1-1.2、燕麦片20-22、青豆30-35、番茄10-11、荸荠18-20、石榴汁5-6、乳酸菌0.3-0.4、营养添加剂7-8。本发明食用储存方便,适口性好,香味浓郁,由于添加了燕麦、青豆等辅料,使得本发明的营养全面完善,同时,本发明各原料间的配比科学,使得本发明咸甜适中,满足消费者的口味需求,此外,本发明还具有保健功效,经常食用可达到健脾润肺、健胃清肝、明目去翳的功效。
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,尤其涉及一种酱油风味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酱油风味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:
一种酱油风味糯米粉,其特征在于由下列重量份的原料制成:
糯米160-180、荷叶2-3、玉竹1-1.4、绞股蓝1.8-2、柠檬草1.7-1.9、沉香2-3、楠木皮2-2.5、青葙花1.8-2、酱油10-11、蜂王浆1-1.2、燕麦片20-22、青豆30-35、番茄10-11、荸荠18-20、石榴汁5-6、乳酸菌0.3-0.4、营养添加剂7-8;
所述营养添加剂由下列重量份的原料制成:甜瓜10-11、枇杷花1-1.2、霸王花0.8-1、龙眼壳1.4-1.6、倒生根1.2-1.3、豆干80-90、山楂片5-6、藕粉8-10;
制备方法为:(1)将甜瓜去皮去瓤,加2-3倍的水打浆,过滤除渣,得甜瓜汁;将枇杷花、霸王花、龙眼壳、倒生根置于甜瓜汁中密封浸泡2-3小时,过滤除渣,在所得滤液中加入山楂片,大火加热搅拌10-12分钟;
(2)将豆干切成条状,与步骤(1)所得物料混合拌匀,送入烘箱,待含水量降至8-10%时出料,进行粉碎,然后与剩余物料混合拌匀,烘干,即得。
所述的酱油风味糯米粉的制备方法,其特征在于包括以下步骤:
(1)将荷叶、玉竹、绞股蓝、柠檬草、沉香、楠木皮、青葙花装入纱布袋,与糯米混合入锅,加4-5倍的水大火煮沸后将糯米捞出、沥干,加酱油拌匀,送入烘箱,烘至含水量降至7-8%时出料,进行粉碎;
(2)取番茄、荸荠果肉,加4-5倍的水打浆,过滤除渣,在30-35℃下接入乳酸菌,发酵2-3小时,加入蜂王浆拌匀,经喷雾干燥制成粉末;
(3)将燕麦片、青豆入锅,小火翻炒,同时喷洒石榴汁,炒香后出料,进行粉碎;
(4)将步骤(1)、(2)、(3)所得物料与剩余物料混合拌匀,烘干,即得。
本发明中的倒生根为蔷薇科植物插田泡的根,楠木皮为樟科植物楠木的树皮,青葙花为苋科植物青葙的花序。
本发明的有益效果为:
本发明食用储存方便,适口性好,香味浓郁,由于添加了燕麦、青豆等辅料,使得本发明的营养全面完善,同时,本发明各原料间的配比科学,使得本发明咸甜适中,满足消费者的口味需求,此外,本发明还具有保健功效,经常食用可达到健脾润肺、健胃清肝、明目去翳的功效。
具体实施方式
一种酱油风味糯米粉,其特征在于由下列重量份(公斤)的原料制成:
糯米160、荷叶3、玉竹1.4、绞股蓝1.8、柠檬草1.7、沉香2、楠木皮2.5、青葙花1.8、酱油11、蜂王浆1.2、燕麦片22、青豆35、番茄11、荸荠20、石榴汁5、乳酸菌0.4、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:甜瓜11、枇杷花1.2、霸王花0.8、龙眼壳1.6、倒生根1.3、豆干90、山楂片5、藕粉10;
制备方法为:(1)将甜瓜去皮去瓤,加2-3倍的水打浆,过滤除渣,得甜瓜汁;将枇杷花、霸王花、龙眼壳、倒生根置于甜瓜汁中密封浸泡2-3小时,过滤除渣,在所得滤液中加入山楂片,大火加热搅拌10-12分钟;
(2)将豆干切成条状,与步骤(1)所得物料混合拌匀,送入烘箱,待含水量降至8-10%时出料,进行粉碎,然后与剩余物料混合拌匀,烘干,即得。
所述的酱油风味糯米粉的制备方法,包括以下步骤:
(1)将荷叶、玉竹、绞股蓝、柠檬草、沉香、楠木皮、青葙花装入纱布袋,与糯米混合入锅,加4-5倍的水大火煮沸后将糯米捞出、沥干,加酱油拌匀,送入烘箱,烘至含水量降至7-8%时出料,进行粉碎;
(2)取番茄、荸荠果肉,加4-5倍的水打浆,过滤除渣,在30-35℃下接入乳酸菌,发酵2-3小时,加入蜂王浆拌匀,经喷雾干燥制成粉末;
(3)将燕麦片、青豆入锅,小火翻炒,同时喷洒石榴汁,炒香后出料,进行粉碎;
(4)将步骤(1)、(2)、(3)所得物料与剩余物料混合拌匀,烘干,即得。
Claims (2)
1.一种酱油风味糯米粉,其特征在于由下列重量份的原料制成:
糯米160-180、荷叶2-3、玉竹1-1.4、绞股蓝1.8-2、柠檬草1.7-1.9、沉香2-3、楠木皮2-2.5、青葙花1.8-2、酱油10-11、蜂王浆1-1.2、燕麦片20-22、青豆30-35、番茄10-11、荸荠18-20、石榴汁5-6、乳酸菌0.3-0.4、营养添加剂7-8;
所述营养添加剂由下列重量份的原料制成:甜瓜10-11、枇杷花1-1.2、霸王花0.8-1、龙眼壳1.4-1.6、倒生根1.2-1.3、豆干80-90、山楂片5-6、藕粉8-10;
制备方法为:(1)将甜瓜去皮去瓤,加2-3倍的水打浆,过滤除渣,得甜瓜汁;将枇杷花、霸王花、龙眼壳、倒生根置于甜瓜汁中密封浸泡2-3小时,过滤除渣,在所得滤液中加入山楂片,大火加热搅拌10-12分钟;
(2)将豆干切成条状,与步骤(1)所得物料混合拌匀,送入烘箱,待含水量降至8-10%时出料,进行粉碎,然后与剩余物料混合拌匀,烘干,即得。
2.根据权利要求1所述的酱油风味糯米粉的制备方法,其特征在于包括以下步骤:
(1)将荷叶、玉竹、绞股蓝、柠檬草、沉香、楠木皮、青葙花装入纱布袋,与糯米混合入锅,加4-5倍的水大火煮沸后将糯米捞出、沥干,加酱油拌匀,送入烘箱,烘至含水量降至7-8%时出料,进行粉碎;
(2)取番茄、荸荠果肉,加4-5倍的水打浆,过滤除渣,在30-35℃下接入乳酸菌,发酵2-3小时,加入蜂王浆拌匀,经喷雾干燥制成粉末;
(3)将燕麦片、青豆入锅,小火翻炒,同时喷洒石榴汁,炒香后出料,进行粉碎;
(4)将步骤(1)、(2)、(3)所得物料与剩余物料混合拌匀,烘干,即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410032605.9A CN103815245A (zh) | 2014-01-24 | 2014-01-24 | 一种酱油风味糯米粉及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410032605.9A CN103815245A (zh) | 2014-01-24 | 2014-01-24 | 一种酱油风味糯米粉及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103815245A true CN103815245A (zh) | 2014-05-28 |
Family
ID=50750774
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410032605.9A Pending CN103815245A (zh) | 2014-01-24 | 2014-01-24 | 一种酱油风味糯米粉及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103815245A (zh) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103445061A (zh) * | 2013-08-01 | 2013-12-18 | 安徽康圣食品科技有限公司 | 一种具有三降作用的糯米粉及其制备方法 |
CN103478535A (zh) * | 2013-08-13 | 2014-01-01 | 当涂县瑞龙果树种植专业合作社 | 一种茶香年糕预拌糯米粉的制备方法 |
CN103494211A (zh) * | 2013-09-27 | 2014-01-08 | 合肥珠光粮油贸易有限公司 | 一种香糯复合保健米及其制备方法 |
-
2014
- 2014-01-24 CN CN201410032605.9A patent/CN103815245A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103445061A (zh) * | 2013-08-01 | 2013-12-18 | 安徽康圣食品科技有限公司 | 一种具有三降作用的糯米粉及其制备方法 |
CN103478535A (zh) * | 2013-08-13 | 2014-01-01 | 当涂县瑞龙果树种植专业合作社 | 一种茶香年糕预拌糯米粉的制备方法 |
CN103494211A (zh) * | 2013-09-27 | 2014-01-08 | 合肥珠光粮油贸易有限公司 | 一种香糯复合保健米及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103689452A (zh) | 一种胡椒杂粮小麦胚芽粉及其制备方法 | |
CN103689435A (zh) | 一种香辣海苔小麦胚芽粉及其制备方法 | |
CN103355708A (zh) | 一种含有中药成分的牛肉芝麻酱 | |
CN103815292A (zh) | 一种即食玉米粉及其制备方法 | |
CN103815235A (zh) | 一种小麦胚芽糯米粉及其制备方法 | |
CN103932288B (zh) | 一种高钙芝麻酱及其制备方法 | |
CN103976231B (zh) | 一种美容养生粥及其制备方法 | |
CN103798609A (zh) | 一种红薯糯米粉及其制备方法 | |
CN103815234A (zh) | 一种香菇猪肉糯米粉及其制备方法 | |
CN103815253A (zh) | 一种高钙糯米粉及其制备方法 | |
CN103815237A (zh) | 一种咖啡糯米粉及其制备方法 | |
CN103815259A (zh) | 一种海鲜糯米粉及其制备方法 | |
CN103610001A (zh) | 一种金桔特色酱菜及其制备方法 | |
CN103689427B (zh) | 一种酱油风味小麦胚芽粉及其制备方法 | |
CN103719678B (zh) | 一种猪油果味大米粉及其制备方法 | |
CN104222871A (zh) | 一种杂粮保健米及其制备方法 | |
CN103976229A (zh) | 一种鱼香米粥及其制备方法 | |
CN103815246A (zh) | 一种高营养糯米粉及其制备方法 | |
CN103815245A (zh) | 一种酱油风味糯米粉及其制备方法 | |
CN103749611A (zh) | 一种猪皮香菇饼及其制备方法 | |
CN103689436A (zh) | 一种营养小麦胚芽粉及其制备方法 | |
CN103798691A (zh) | 一种玫瑰香味薯片及其制备方法 | |
CN103815257A (zh) | 一种鸡骨风味糯米粉及其制备方法 | |
CN103931707A (zh) | 一种香脆果仁饼干及其生产方法 | |
CN103689453A (zh) | 一种坚果咖啡小麦胚芽粉及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140528 |
|
RJ01 | Rejection of invention patent application after publication |