CN103815276A - —种黑色米粉及其加工方法 - Google Patents
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Abstract
本发明涉及一种黑色米粉及其加工方法,添加了枫香树叶浸汁,或还同时添加了黑米、黑芝麻、黑玉米、黑豆、黑小麦五种中的任意一种或任意多种辅料且上述添加辅料干重占全部原料干重的比例不超过5%;其中枫香树叶浸汁是按每1000克原料大米配80-1200克枫香树叶按重量兑0.8-8倍水浸取的,或在浸取过程还采用了文火煎煮措施。可在浸泡阶段直接添加已制备的枫香树叶浸汁浸泡原料大米,也可将枫香树叶粉碎后用纱布包裹放入浸泡的原料大米中;添加辅料可在浸泡阶段也可在磨浆阶段。本发明制作的黑色米粉,除了味道诱人、富含黑色素外,还具有枫香树叶的相应功效,可用于急性胃肠炎、痢疾、产后风、小儿脐风、痈肿发背等症。
Description
技术领域
本发明属于食品加工领域,特别是一种黑色米粉及其加工方法。
背景技术
黑色食品主要是指含有黑色素和带有黑色字眼的粮、油、果、蔬、菌类食品。常用的黑色食品有:黑米、黑麦、紫米、黑乔麦、黑豆、黑豆豉、黑芝麻、黑木耳、黑香菇、紫菜、发菜、海带、黑桑椹、黑枣、栗子、龙眼肉、黑葡萄、黑松子、乌骨鸡、黑海参、黑蚂蚁菜等等。现代医学认为:“黑色食品”不但营养丰富,且多有补肾,防衰老,保健益寿,防病治病,乌发美容等独特功效。经大量研究表明,“黑色食品”保健功效除与其所含的三大营养素、维生素、微量元素有关外,另其所含黑色素类物质也发挥了特殊的积极作用。黑色素具有:1、清除体内自由基的作用;2、抗氧化.降血脂作用;3、抗肿瘤作用;4、美容作用;5、对性功能的促进作用等。这可能说明为什么当今世界流行“黑色食品”之奥秘所在。黑色食品其营养与保健功能是十分明显的。食品专家认为,黑色食品不仅给人们质朴、味浓、壮实的食欲感,而且经临床实践证明:经常食用这些食物,可调节人体生理功能,刺激内分泌系统,促进唾液分泌,有促胃肠消化与增强造血功能,提高血红蛋白含量,并有滋肤美容、乌发作用,对延缓衰老也有一定功效。中医理论中黑色属水、肾,故认为常食用黑色食品可益肾黑发。《我国天然黑色素资源研究概况》一文认为它们的保健功能与它们所含黑色素分不开,并介绍了包括枫香树叶在内的多种天然黑色素资源。枫香树又名枫树、黑饭木,系金缕梅科枫香属,全株均可入药,树皮、根、叶味辛,微苦,性温,气香,有祛风湿、行气、解毒等功效,可用于行气止痛、止血、主胃脘疼痛、伤署腹痛、痢疾、泄泻、痈肿疮疡、湿疹、咳血、创伤出血等症。我国民间早已有食用枫香树色素习惯。江南地区每年农历三月,把枫香树小枝叶捣烂、浸汁,用其浸泡糯米,蒸出糯米饭乌黑发亮,味道诱人。据贵州贵定县人民政府网消息,每年农历四月八日,是苗族、布依族盛大节日,贵阳、贵定等地的苗族、布依族都要举行各种活动欢度这个节日,其中一个重要的活动,就是制作美丽的花米饭和吃花米饭。节日前三天,妇女们上山采来枫香叶、杨梅树皮等染花米饭所需原料,取汁液将米浸泡染成黑、黄、红等颜色后蒸熟即成,俗称“花米饭”。黑米饭是将枫香树叶砍碎烂放在水里浸泡,搓出其汁液,用汁液浸泡米,待米颜色变黑后,滤干蒸熟即成。黄米饭是用甜化香叶和杨梅树皮等入锅内煮出其黄色汁液,将汁液浸泡米变黄,过滤蒸熟即成。红米饭是用酸汤杆根舂烂和李子树放入锅内煮,等颜色变红后,滤汁液浸泡米变红煮熟即成。将黑、黄、红等色米饭混合在一起即是花米饭。
米粉是一种重要的米制食品,品种按工艺可分为切粉和榨粉两大类,每类有干、湿两种。进一步又可分为肠粉(卷粉)、干米切粉、银丝粉、排米粉、方块粉、波纹米粉等。原料要求选择支链淀粉含量在80~85%的非糯性大米,精度为标一或以上。一般采用早、晚籼米。 其工艺流程与技术要点为(以切粉工艺流程为例):原料米→洗米→浸米→磨浆→落浆蒸煮→刮粉→冷却→切条→湿米切粉;或者原料米→洗米→浸米→磨浆→落浆蒸煮→刮粉→冷却→预干燥→切条→第二次干燥→干米切粉。 详细说明如下:
①洗米。采用螺旋式洗米机、水力洗米罐或射流式洗米机进行大米清洗,要求洗至水清,洗米后应经除沙装置除去沙石。
②浸米。在浸米池中浸泡1~2小时,使米粒含水达35%~ 40%,其间换水若干次,以防大米变酸。浸米时间冬长夏短,以能用手指捏成粉状为度。
③磨浆。磨浆后浆液浓度控制在25~30波美度,(水分50%~ 60%),细度全部通过CBA2绢筛。磨浆设备多采用钢磨和砂轮磨等。
④蒸粉。磨好的粉浆流入蒸粉机的蒸槽内,在蒸带上形成连续均匀的薄层,于96~99℃下蒸熟。
⑤刮粉、冷却。蒸熟的粉片被蒸粉机的刮刀从蒸带上刮离,然后过渡到输送带上经风扇吹去部分水汽并降温,以便切割或切条。
⑥切条。用滚轴刀在冷却输送带或蒸带上直接切条,可节省叠粉、折片等工序,效率高,但所得湿米切粉排列不整齐,不够爽口,水分较高,保存期短。而经切割、叠粉、晾冷、折片后以往复式切刀切条,口感较爽、保存期较长。
⑦干燥。生产干米切粉是刚蒸出的粉片经冷却输送后,表面温度约40-50℃,水分56%,通过预干燥(干燥机内平均温度对70~80℃)使水分降至28%~30%。再经卷粉、切割、收胶和切条(时间约5~6小时)便进行第二次干燥。设备普遍用隧道式单层或多层网带输送干燥机,产品水分13%左右。
目前市面上还没有黑色米粉,若开发出一种具有保健功能的黑色米粉,那么其市场前景将非常非常广阔。
发明内容
本发明的目的在于解决目前市面上还没有黑色米粉的问题,提供一种黑色米粉及加工方法,使之具备米粉一般品质的基础上实现黑色食品的保健功能。
本发明的黑色米粉,在普通米粉原料的基础上添加了自然黑色物质,其具体方案是:
添加了枫香树叶浸汁。枫香树叶浸汁已被用于制作黑米饭,证明该汁液是可以食用的,而且是通过浸泡或还辅以加热过程使之着色,因此在制作米粉过程中也可采用。具体需要多少枫香树叶浸汁,可以按以下比例来制取:每1000克原料大米配80-1200克枫香树叶按重量兑0.8-8倍水浸取,浸取时为了保证汁液更多的溶解到水中,应将枫香树叶粉碎,可以切碎、捣碎、粉碎机粉碎或几种方式结合采用,枫香树叶一般应选择幼叶、嫩叶,采摘的连叶嫩枝可以保留,无需去除。在浸取过程还可采用文火煎煮等措施,加快汁液被浸泡水溶解,但如果和原料大米一起浸泡时则不宜采取本措施。
为了进一步提高黑色程度,还可在前面基础上添加了黑米、黑芝麻、黑玉米、黑豆、黑小麦等五种天然黑色食品中的任意一种或任意多种辅料,但上述添加辅料干重占全部原料干重的比例不宜不超过5%,太多可能会改变米粉的风味。
上述添加物应该在恰当的时候添加:对于枫香树叶浸汁,有两种添加方式,在浸泡阶段,直接添加已制备的枫香树叶浸汁浸泡原料大米,或将枫香树叶粉碎后用纱布包裹放入浸泡的原料大米中,为了保证浸出更多汁液,可以采取较小的包裹,另外在捞出浸汁后枫香碎叶包裹,可以把其中的汁液挤出;两种方式功效差不多,可视情况采取。对于作为辅料的其它黑色食品,可同时在浸泡阶段添加或到磨浆阶段才添加,而且在磨浆阶段可以添加以粉碎或已磨成浆的其它黑色食品。
为了延长保质期,可以每隔不超过12小时或不超过24小时将冷却的湿米粉再蒸一次,然后再冷却,蒸粉的总次数不超过3次或不超过9次。这是模仿黑米饭所谓“九蒸九曝”而可久贮远携的做法,来达到米粉延长保质期的目的,从而在销售鲜湿黑色米粉时可以延长销售时间,避免不必要的损失。
米豆腐是贵州著名的小吃,它是用大米淘洗浸泡后加水磨成米浆,然后大火熬制,做成“豆腐”。吃时切片放入盘内,再放入佐料,一碗消暑解馋的食品令你欲罢不能。百粒丸则是湖南的一种米豆腐,制作方法和贵州的米豆腐非常相近。米线为一古老食物,米线是选用优质大米,经发酵、磨浆、滤条、蒸粉、压榨等工序制成的线状食品;米线是云南百姓喜爱的食品之一,品种甚多,吃法多样,既可热吃,也可凉吃,可荤可素,丰俭由人。米豆腐和百粒丸加工均有和米粉加工均有浸泡和磨浆过程,米线的发酵过程其实也包含了浸泡过程,因此上述黑色米粉加工方法也可直接用于制作黑色米豆腐、黑色百粒丸、黑色米线,也可用于其它在加工过程中至少需要浸泡磨浆等两个阶段的所制作米制品的对应黑色米制品等。
具体实施方式
实施例1
①洗米。精选早粳米20斤,用清水淘洗干净。
②浸米。在浸米桶中加水80斤浸泡大米5小时,并加入10斤枫香树叶的鲜嫩叶捣碎用纱布包裹没入米中。
③磨浆。用石磨将上述经浸泡的大米手工磨制成浆。
④蒸粉。磨好的粉浆放入蒸锅,在蒸锅所垫纱布上形成连续均匀的薄层,于96~99℃下蒸熟。
⑤刮粉、冷却。蒸熟的粉片纱布剥离,然后经风扇吹去部分水汽并降温,以便切割或切条。
⑥切条。手工用刀切成宽1cm左右的窄条。
⑦干燥。然后自然晾干,至表面没有明显水分具有一定硬度即制成黑色米粉。
Claims (5)
1.一种黑色米粉,其特征在于:添加了枫香树叶浸汁,或还同时添加了黑米、黑芝麻、黑玉米、黑豆、黑小麦五种中的任意一种或任意多种辅料且上述添加辅料干重占全部原料干重的比例不超过5%。
2.根据权利要求1的黑色米粉,其特征在于枫香树叶浸汁是按每1000克原料大米配80-1200克枫香树叶按重量兑0.8-8倍水浸取的,或在浸取过程还采用了文火煎煮。
3.一种黑色米粉加工方法,其特征在于:在浸泡阶段,添加已制备的枫香树叶浸汁浸泡原料大米,或将枫香树叶粉碎后用纱布包裹放入浸泡的原料大米中;
或者还同时在浸泡阶段添加了黑米、黑芝麻、黑玉米、黑豆、黑小麦五种中的任意一种或任意多种辅料且上述添加辅料占全部原料干重的比例不超过5%,或到磨浆阶段才添加黑米、黑芝麻、黑玉米、黑豆、黑小麦中的任意一种或任意多种五种占全部原料干重的比例不超过5%。
4.根据权利要求3所述的黑色米粉加工方法,其特征在于:每隔不超过12小时或不超过24小时将冷却的湿米粉再蒸一次,然后再冷却,蒸粉的总次数不超过3次或不超过9次。
5.将权利要求3或4所述的黑色米粉加工方法用于制作黑色米豆腐、黑色百粒丸、黑色米线及其它在加工过程中至少需要浸泡磨浆等两个阶段的所制作米制品的对应黑色米制品等。
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CN104705570A (zh) * | 2015-04-09 | 2015-06-17 | 王振祥 | 一种复配的超细黑色糯米粉 |
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CN104982485A (zh) * | 2015-06-18 | 2015-10-21 | 广西大学 | 一种枫叶马卡龙及其制备方法 |
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Cited By (3)
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CN104705570A (zh) * | 2015-04-09 | 2015-06-17 | 王振祥 | 一种复配的超细黑色糯米粉 |
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