CN103815270A - 一种降血糖糯米粉的制作方法 - Google Patents
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Classifications
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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
- 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
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- 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)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明提供了一种降血糖糯米粉的制作方法,包括以下步骤:1)以糯米、大豆、花生、人参叶、黄芪为原料;2)将花生煎炒后磕制得到花生粉;3)将糯米、大豆浸泡,晾干后磕制,得到混合粉;4)将人参叶和黄芪置加水煎煮2次,合并煎煮液,过滤,滤液浓缩至60℃下相对密度为1.28~1.32的浸膏;5)将的花生粉、混合粉和浸膏混匀,先在10℃下烘烤2h,再于20℃下烘烤5h,最后于35~40℃下烘烤17h,过筛,即得降血糖糯米粉。本发明制得的糯米粉营养丰富,富含蛋白质和膳食纤维,长期食用还可以双向调节血糖。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种降血糖糯米粉的制作方法。
背景技术
近年来随着速冻技术的发展,作为我国历史悠久的特色食品,汤圆受到广大消费者的喜爱。目前我国市场上的速冻汤圆都是以糯米粉为原料加工而成,而糯米粉主要成分为脂肪、碳水化合物、钙、铁、核黄素、尼克酸等营养元素,具有营养价值较低、可消化性差和价格高等缺点。
发明内容
本发明要解决的技术问题是提供一种具有降血糖功效的糯米粉的制作方法。
本发明提供的技术方案是一种降血糖糯米粉的制作方法,包括以下步骤:
1)称取以下重量份的各原料备用:糯米50~80份、大豆5~10份、花生3~5份、人参叶3~5份、黄芪3~5份;
2)将花生煎炒后放入石碓中,在10℃下磕制8~10min,得到花生粉;
3)将糯米、大豆分别在10℃清水中浸泡24小时,晾干后,混合置于石碓中,在10℃下磕制8~10min,得到混合粉;
4)将人参叶和黄芪置于容器中,加水煎煮2次,第一次加入投料量8~12倍的水煎煮1~2h,第二次加入投料量6~10倍的水煎煮0.5~1.5h,合并煎煮液,过滤,滤液浓缩至60℃下相对密度为1.28~1.32的浸膏;
5)将步骤2)、3)、4)的花生粉、混合粉和浸膏混匀,先在10℃下烘烤2h,再于20℃下烘烤5h,最后于35~40℃下烘烤17h,过筛,即得降血糖糯米粉。
上述过筛是指过80目标准筛。
大豆含有丰富的优质蛋白、不饱和脂肪酸、钙及B族维生素。大豆蛋白质含量约为35%~40%,除蛋氨酸外,其余必需氨基酸的组成和比例与动物蛋白相似,而且富含谷类蛋白质缺乏的赖氨酸,是与谷类蛋白质互补的天然理想食品。大豆中脂肪含量约为15%~20%,其中不饱和脂肪酸占85%,亚油酸高达50%,且消化率高,还含有较多磷脂。大豆中碳水化合物含量约为25%~30%,有一半是膳食纤维。大豆中含有丰富的磷、铁、钙,维生素B1、维生素B2和烟酸等B族维生素、胡萝卜素和丰富的维生素E。
花生果实含有蛋白质、脂肪、糖类、维生素A、维生素B6、维生素E、维生素K,以及矿物质钙、磷、铁等营养成分,含有8种人体所需的氨基酸及不饱和脂肪酸,含卵磷脂、胆碱、胡萝卜素、粗纤维等物质。[3]脂肪含量为44%-45%,蛋白质含量为24-36%,含糖量为20%左右。含有丰富的维生素B2、PP、A、D、E,钙和铁等。并含有硫胺素、核黄素、尼克酸等多种维生素。有促进人的脑细胞发育,增强记忆的作用。
人参叶味苦微甘,补中带表、大以生胃津,祛暑气,研究证实人参叶提取物可明显抑制兔及大鼠肾上腺所致的高血糖,对胰岛素引起的兔的低血糖有回升作用。
黄芪味甘性微温,入肺、脾经,具有补中益气、益卫固表之功,另外黄芪还具有双向调节血糖的作用,可使葡萄糖负荷后的小鼠的血糖水平显著下降,并能明显对抗肾上腺素引起的小鼠血糖水平升高。
与现有技术相比,本发明具有以下有益效果:
1)本发明采用低温石碓磕制的加工工艺,能最大限度的保留原料中的营养成分,制得糯米粉更富营养价值。
2)本发明添加了中药成分,能提高糯米粉的保健功效,长期食用能起到双向调节血糖的作用。
3)本产品在糯米粉中添加了大豆,花生,弥补了糯米中缺少蛋白质和膳食纤维的缺陷,制作的汤圆不粘牙,久煮不浑汤,能迅速补充人体所需的微量元素,不含任何添加剂,为纯天然绿色食品,适合各种人群食用。
具体实施方式
以下具体实施例对本发明作进一步阐述,但不作为对本发明的限定。
实施例1
1)称取以下原料:糯米50kg、大豆5kg、花生3kg、人参叶3kg、黄芪3kg;
2)将花生煎炒后放入石碓中,在10℃下磕制8min,得到花生粉;
3)将糯米、大豆分别在10℃清水中浸泡24小时,晾干后,混合置于石碓中,在10℃下磕制8min,得到混合粉;
4)将人参叶和黄芪置于容器中,加水煎煮2次,第一次加入投料量8倍的水煎煮1h,第二次加入投料量6倍的水煎煮0.5h,合并煎煮液,过滤,滤液浓缩至60℃下相对密度为1.28的浸膏;
5)将步骤2)、3)、4)的花生粉、混合粉和浸膏混匀,先在10℃下烘烤2h,再于20℃下烘烤5h,最后于35℃下烘烤17h,过80目筛,即得降血糖糯米粉。
实施例2
1)称取以下原料:糯米80kg、大豆10kg、花生5kg、人参叶5kg、黄芪5kg;
2)将花生煎炒后放入石碓中,在10℃下磕制10min,得到花生粉;
3)将糯米、大豆分别在10℃清水中浸泡24小时,晾干后,混合置于石碓中,在10℃下磕制10min,得到混合粉;
4)将人参叶和黄芪置于容器中,加水煎煮2次,第一次加入投料量12倍的水煎煮2h,第二次加入投料量10倍的水煎煮1.5h,合并煎煮液,过滤,滤液浓缩至60℃下相对密度为1.32的浸膏;
5)将步骤2)、3)、4)的花生粉、混合粉和浸膏混匀,先在10℃下烘烤2h,再于20℃下烘烤5h,最后于40℃下烘烤17h,过80目筛,即得降血糖糯米粉。
实施例3
1)称取以下原料:糯米60kg、大豆8kg、花生4kg、人参叶4kg、黄芪4kg;
2)将花生煎炒后放入石碓中,在10℃下磕制9min,得到花生粉;
3)将糯米、大豆分别在10℃清水中浸泡24小时,晾干后,混合置于石碓中,在10℃下磕制9min,得到混合粉;
4)将人参叶和黄芪置于容器中,加水煎煮2次,第一次加入投料量10倍的水煎煮1.5h,第二次加入投料量8倍的水煎煮1h,合并煎煮液,过滤,滤液浓缩至60℃下相对密度为1.30的浸膏;
5)将步骤2)、3)、4)的花生粉、混合粉和浸膏混匀,先在10℃下烘烤2h,再于20℃下烘烤5h,最后于38℃下烘烤17h,过80目筛,即得降血糖糯米粉。
实施例4
1)称取以下原料:糯米50kg、大豆10kg、花生3kg、人参叶5kg、黄芪3kg;
2)将花生煎炒后放入石碓中,在10℃下磕制10min,得到花生粉;
3)将糯米、大豆分别在10℃清水中浸泡24小时,晾干后,混合置于石碓中,在10℃下磕制8min,得到混合粉;
4)将人参叶和黄芪置于容器中,加水煎煮2次,第一次加入投料量12倍的水煎煮1h,第二次加入投料量10倍的水煎煮0.5h,合并煎煮液,过滤,滤液浓缩至60℃下相对密度为1.32的浸膏;
5)将步骤2)、3)、4)的花生粉、混合粉和浸膏混匀,先在10℃下烘烤2h,再于20℃下烘烤5h,最后于35℃下烘烤17h,过80目筛,即得降血糖糯米粉。
Claims (2)
1.一种降血糖糯米粉的制作方法,其特征在于:包括以下步骤:
1)称取以下重量份的各原料备用:糯米50~80份、大豆5~10份、花生3~5份、人参叶3~5份、黄芪3~5份;
2)将花生煎炒后放入石碓中,在10℃下磕制8~10min,得到花生粉;
3)将糯米、大豆分别在10℃清水中浸泡24小时,晾干后,混合置于石碓中,在10℃下磕制8~10min,得到混合粉;
4)将人参叶和黄芪置于容器中,加水煎煮2次,第一次加入投料量8~12倍的水煎煮1~2h,第二次加入投料量6~10倍的水煎煮0.5~1.5h,合并煎煮液,过滤,滤液浓缩至60℃下相对密度为1.28~1.32的浸膏;
5)将步骤2)、3)、4)的花生粉、混合粉和浸膏混匀,先在10℃下烘烤2h,再于20℃下烘烤5h,最后于35~40℃下烘烤17h,过筛,即得降血糖糯米粉。
2.根据权利要求1所述的降血糖糯米粉的制作方法,其特征在于:所述过筛是指过80目标准筛。
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