CN103876051A - 一种小米红提美味槲苞大粽子 - Google Patents
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Abstract
一种小米红提美味槲苞大粽子。本发明提供的是一种营养槲苞食品。其特征是：用槲树叶、玉米叶做内外包装材料，把提前按比例组分浸泡5小时的黄小米、白糯米、灰豆、腰豆、大麦、荞麦、燕麦、大枣、薏苡仁、山药、百合、红提进行计量包装，蒸煮即成该品。
Description
技术领域
本发明涉及的是一种小米红提美味槲苞大粽子。
背景技术
目前市场上类似粽子的食品已形成了产业化，并形成一年四季人们喜爱的食品。而槲苞做为一种民间传统的美味食品，是很受欢迎的，但一直是家庭手工制作，没有产业化，风味配方也都非常单一。本人申请号为200810009083.5的一种营养槲苞食品，公开了一种类似产品的配方，但其配方过杂，豆类太多，似乎营养很丰富，但吃起来味道极不好，失去了美味食品的特色，为此，对该风味食品的配方、包装、工艺再进行改进，即达到工业化生产，又好吃，使其更受人们欢迎，将是很有前景的又一粽子品种。
发明内容
本发明的目的是提供一种小米红提美味槲苞大粽子。
本发明的目的是这样实现的：选用鲜槲苞树叶为主要包装材料，作为内包装，清洗干净，进行淡盐水浸泡。再选用整齐无虫蛀、霉变的玉米叶做为外包装，进行淡盐水浸泡。按黄小米50％、白糯米14％、灰豆3％、大麦3％、荞麦3％、燕麦3％、大枣3％、薏苡仁10％、山药去皮小方丁2％、百合3％、红提子6％，将以上配方原料提前分别用温水浸泡5个小时，使其充分软化。然后，用干净的鲜槲树叶，放在已干净浸泡好了的玉米叶上，再取配伍原料，按外包装的叶子大小，放入，进行包裹，再用线绳扎成正方形或长方形状，整齐叠放入高压蒸锅内，加入饮用水，以刚好淹住最上一层为准，100℃温度先煮2个小时，再改为100℃，煮4个小时，再80℃闷1个小时，待水基本熬干，起出，即成该产品。然后进行冷冻储藏等待上市。
本发明的积极效果在于：原料配伍，更讲究，味道更好，特别是加入红提，更增加了美味口感，很受欢迎。工艺中采用的槲树叶为产品的内包装材料，在我国端午小米粽子食品的应用传统已久，具有几百年的文化历史。我国河南部分地区常有民间端午节用槲树叶做粽子，做成的食品具有一种独特的清香味，让人食后回味无穷，赞不绝口。现代医学保健研究发现，槲树叶中有极高的抗癌物质——槲皮素，且味道极为清香，持久。日本在我国常年高价收购，带回日本进行提取，用做医药、食品，价格非常昂贵。槲树叶做为食品内包装，是产品核心，产品的营养、保健、天然香味与它都有非常关键的作用。外包装选用玉米叶，其有玉米特有的纯真香味，玉米叶民间可做中药使用，其和玉米须熬汤可治尿频。其与槲叶互相作用，香味更加独特诱人，并有保健作用。所以民间选择槲树叶作为该品的内包装，玉米叶做为外包装的原因，也在于此。其配伍料：黄小米、白糯米、有益肾气，补气损、健脾胃的功效；灰豆、腰豆：补肾健脾益五脏，调营养；大麦：补虚，壮血脉，令人肥白：燕麦：充饥滑肠；荞麦：降血糖，适合糖尿病人食用；大枣：养脾气，通九窍、补血气；薏苡仁：轻身益气、利肠胃，消水肿；山药：补中益气，补心气不足，益肾气；百合：养五脏、治百病；红提：维生素含量丰富，具有很高的营养价值，且口感好。
具体实施方式
结合配方详细说明实施例和营养保健机理。选用鲜槲苞树叶为主要包装材料，做为内包装，清洗干净，进行淡盐水浸泡。再选用整齐无虫蛀霉变的玉米叶做为外包装，进行淡盐水浸泡。按黄小米50％、白糯米20％、灰豆3％、大麦3％、荞麦3％、燕麦3％、大枣3％、薏苡仁18％、山药去皮小方丁2％、百合3％、红提子6％，将以上配方原料提前分别用温水浸泡5个小时，使其充分软化。然后，用干净的鲜槲树叶，放在已干净浸或泡好了的玉米叶上，再取配伍原料，按外包装的叶子大小，放入，进行包裹用线绳扎成正方形或长方形状，整齐叠放入高压蒸锅内，加入饮用水，以刚好淹住最上一层为准，100℃温度先煮2个小时，再改为100℃，煮4个小时，再80℃闷1个小时，待水基本熬干，取出，即成该产品。然后进行冷冻储藏等待上市。
槲树叶：内含有丰富抗癌物质——槲皮素，是丰富的抗癌保健食品原料。
黄小米：为粟米，《本草纲目》认为：小米性寒入胃，喝小米汤“可增强小肠功能，有养心安神之效”，小米煮粥浮在上面的一层米油，营养特别丰富。清代《随息居饮食谱》中称“米油可代替参汤”。中医认为谷子有益肾气，补虚损，利水肿，健脾胃，清虚热等功效。我国民间广泛用于妇女生孩子坐月子的重要主食。
白糯米：营养丰富，用于霍乱烦渴，消渴饮水，下痢禁口，自汗不止，鼻血不止，白带，胎动不安，腰痛虚寒等。
灰豆：同黄豆、宜蒸烂，含丰富的蛋白质，维生素，有益气、滋阴、补阳、健胃，和五脏，调营养。
腰豆：补肾健脾益五脏、调营养。
大麦：益气调中，补虚劣，壮血脉，益颜色，实五脏，久食令人肥白，滑肌肤，头发不白。并宽中下气，凉血，消积食。
燕麦：充饥滑肠、利小便、养心气。
荞麦：降血糖，适合糖尿病人食用。
大枣：安中养脾气，开胃气，通九窍，助十二经，补血气，身中不足，和百药。久服轻身延年，补中益气，坚志强身，久服不饥，润心肺止嗽、补五脏、治虚损、生津液。
薏苡仁：久服轻身益气。舒筋骨，利肠胃，清水肿，令人能食，健脾胃，补肺清热。
山药：补中益气，长肌肉，强阳，久服耳聪目明，轻身不饥，延年，补五劳七伤，补心气不足，多记事，健脾胃。
百合：利大小便，补中益气，安心定胆，益志养五脏，治百病，健强身。
红提：含丰富的维生素、口感好。
Claims (1)
1.一种营养槲苞食品，其特征是：选用鲜槲苞树叶为主要包装材料，作为内包装，清洗干净，进行淡盐水浸泡；再选用整齐无虫蛀、霉变的玉米叶做为外包装，进行淡盐水浸泡。按黄小米50％、白糯米14％、灰豆3％、大麦3％、荞麦3％、燕麦3％、大枣3％、薏苡仁10％、山药去皮小方丁2％、百合3％、红提子6％，将以上配方原料提前分别用温水浸泡5个小时，使其充分软化。然后，用干净的鲜槲树叶，放在已干净浸泡好了的玉米叶上，再取配伍原料，按外包装的叶子大小，放入，进行包裹，再用线绳扎成正方形或长方形状，整齐叠放入高压蒸锅内，加入饮用水，以刚好淹住最上一层为准，100℃温度先煮2个小时，再改为100℃，煮4个小时，再80℃闷1个小时，待水基本熬干，起出，即成该产品；然后进行冷冻储藏等待上市。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104256344A (zh) * | 2014-10-24 | 2015-01-07 | 中国农业科学院农产品加工研究所 | 一种马铃薯复配米粽子的加工方法 |
| CN106307079A (zh) * | 2016-08-22 | 2017-01-11 | 张肇杰 | 一种以槲树叶为外包装物的粽子及其制备方法 |
| CN107410930A (zh) * | 2017-09-13 | 2017-12-01 | 山东农业大学 | 一种槲树叶香菇鸡的制作方法 |
| CN110447826A (zh) * | 2018-05-07 | 2019-11-15 | 李新华 | 一种五谷营养美味槲叶包食品 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256344A (zh) * | 2014-10-24 | 2015-01-07 | 中国农业科学院农产品加工研究所 | 一种马铃薯复配米粽子的加工方法 |
| CN106307079A (zh) * | 2016-08-22 | 2017-01-11 | 张肇杰 | 一种以槲树叶为外包装物的粽子及其制备方法 |
| CN107410930A (zh) * | 2017-09-13 | 2017-12-01 | 山东农业大学 | 一种槲树叶香菇鸡的制作方法 |
| CN110447826A (zh) * | 2018-05-07 | 2019-11-15 | 李新华 | 一种五谷营养美味槲叶包食品 |
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