CN103892173B - 一种芭蕉芋糯米面粉及其制备方法 - Google Patents

一种芭蕉芋糯米面粉及其制备方法 Download PDF

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CN103892173B
CN103892173B CN201410097545.9A CN201410097545A CN103892173B CN 103892173 B CN103892173 B CN 103892173B CN 201410097545 A CN201410097545 A CN 201410097545A CN 103892173 B CN103892173 B CN 103892173B
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glutinous rice
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CN103892173A (zh
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岳洪伟
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ANHUI ZHENGYU FLOUR Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/198Dry 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food 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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

本发明公开了一种芭蕉芋糯米面粉,是由下述重量份的原料制成:糯米200-250、黑糯米40-50、紫米30-40、红曲米20-30、芭蕉芋14-18、火龙果花8-12、香蕉10-15、蓝莓10-12、布渣叶2-3、龙爪叶1-2、栀子仁1-2、芦根2-3、菊芋3-4、茜草根1-2、楮实子2-3、营养粉6-9、椰子油和葡萄酒适量;本发明以糯米、黑糯米、紫米、红曲米为主料,使面粉营养均衡全面,添加富含淀粉的芭蕉芋使面粉口感更佳,添加香蕉、蓝莓使面粉水果风味浓郁,成品面粉细腻光滑,能够健脾养胃、补中益气、滋阴补肾、明目暖肝、提高人体免疫。

Description

一种芭蕉芋糯米面粉及其制备方法
技术领域
本发明涉及一种保健面粉,尤其涉及一种芭蕉芋糯米面粉及其制备方法。
背景技术
随着人们生活水平的提高,人们越来越重视食品的健康膳食、营养保健问题,面粉作为一种主食同样经受着营养保健问题的考验,因此越来越多具有营养保健功效的面粉受到人们的喜欢,给人们的健康饮食带来福音。
发明内容
本发明克服了现有技术不足,提供了一种芭蕉芋糯米面粉及其制备方法。
本发明是通过以下技术方案实现的:
一种芭蕉芋糯米面粉,是由下述重量份的原料制成:
糯米200-250、黑糯米40-50、紫米30-40、红曲米20-30、芭蕉芋14-18、火龙果花8-12、香蕉10-15、蓝莓10-12、布渣叶2-3、龙爪叶1-2、栀子仁1-2、芦根2-3、菊芋3-4、茜草根1-2、楮实子2-3、营养粉6-9、椰子油和葡萄酒适量;
所述营养粉是由下述重量比的原料制成:益智仁:血糯米:石榴籽=1:1:1,竹炭粉适量。
一种芭蕉芋糯米面粉制备方法,包括以下步骤:
(1)将益智仁、血糯米、石榴籽拣杂洗净,送入蒸锅,大火蒸制20-30分钟,取出晾干,再送入锅中,倒入适量竹炭粉,小火翻炒至熟香,筛去竹炭粉,再将混合原料磨成粉,得到营养粉;
(2)将糯米、黑糯米、紫米、红曲米拣杂洗净,芭蕉芋洗净后去皮切碎,浸泡在葡萄酒中,30-35小时后捞出沥干,送入锅中,小火翻炒至干,再用椰子油冷浸7-8小时,捞出沥干,冷冻干燥,得到米粉;
(3)将香蕉去皮,蓝莓去蒂去皮,与洗净的新鲜火龙果花混合,加入4-5倍清水打浆,加入浆重1-2%的果浆酶,在30-35℃下酶解3-4小时,过滤后灭酶,酶解液冷冻干燥,得到冻干粉;
(4)将布渣叶、龙爪叶、栀子仁等中药原料混合粉碎,加入7-8倍清水,文火煎煮50-60分钟,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述营养粉、米粉、冻干粉、中药粉混合均匀,粉碎至100-120目细度,灭菌包装,得到成品。
与现有技术相比,本发明的优点是:
本发明以糯米、黑糯米、紫米、红曲米为主料,使面粉营养均衡全面,添加富含淀粉的芭蕉芋使面粉口感更佳,添加香蕉、蓝莓使面粉水果风味浓郁,成品面粉细腻光滑,能够健脾养胃、补中益气、滋阴补肾、明目暖肝、提高人体免疫。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
一种芭蕉芋糯米面粉,是由下述重量(斤)的原料制成:
糯米200、黑糯米40、紫米30、红曲米20、芭蕉芋14、火龙果花8、香蕉10、蓝莓10、布渣叶2、龙爪叶1、栀子仁1、芦根2、菊芋3、茜草根1、楮实子2、营养粉6、椰子油和葡萄酒适量;
所述营养粉是由下述重量比的原料制成:益智仁:血糯米:石榴籽=1:1:1,竹炭粉适量。
一种芭蕉芋糯米面粉制备方法,包括以下步骤:
(1)将益智仁、血糯米、石榴籽拣杂洗净,送入蒸锅,大火蒸制30分钟,取出晾干,再送入锅中,倒入适量竹炭粉,小火翻炒至熟香,筛去竹炭粉,再将混合原料磨成粉,得到营养粉;
(2)将糯米、黑糯米、紫米、红曲米拣杂洗净,芭蕉芋洗净后去皮切碎,浸泡在葡萄酒中,35小时后捞出沥干,送入锅中,小火翻炒至干,再用椰子油冷浸8小时,捞出沥干,冷冻干燥,得到米粉;
(3)将香蕉去皮,蓝莓去蒂去皮,与洗净的新鲜火龙果花混合,加入5倍清水打浆,加入浆重1%的果浆酶,在30℃下酶解4小时,过滤后灭酶,酶解液冷冻干燥,得到冻干粉;
(4)将布渣叶、龙爪叶、栀子仁等中药原料混合粉碎,加入8倍清水,文火煎煮60分钟,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述营养粉、米粉、冻干粉、中药粉混合均匀,粉碎至120目细度,灭菌包装,得到成品。

Claims (2)

1.一种芭蕉芋糯米面粉,其特征在于是由下述重量份的原料制成: 糯米200-250、黑糯米40-50、紫米30-40、红曲米20-30、芭蕉芋14-18、火龙果花8-12、香蕉10-15、蓝莓10-12、布渣叶2-3、龙爪叶1-2、栀子仁1-2、芦根2-3、菊芋3-4、茜草根1-2、楮实子2-3、营养粉6-9、椰子油和葡萄酒适量; 所述营养粉是由下述重量比的原料制成:益智仁:血糯米:石榴籽=1:1:1,竹炭粉适量。
2.一种如权利要求1所述的芭蕉芋糯米面粉制备方法,其特征在于包括以下步骤:
(1)将益智仁、血糯米、石榴籽拣杂洗净,送入蒸锅,大火蒸制20-30分钟,取出晾干,再送入锅中,倒入适量竹炭粉,小火翻炒至熟香,筛去竹炭粉,再将混合原料磨成粉,得到营养粉;
 (2)将糯米、黑糯米、紫米、红曲米拣杂洗净,芭蕉芋洗净后去皮切碎,浸泡在葡萄酒中,30-35小时后捞出沥干,送入锅中,小火翻炒至干,再用椰子油冷浸7-8小时,捞出沥干,冷冻干燥,得到米粉;
 (3)将香蕉去皮,蓝莓去蒂去皮,与洗净的新鲜火龙果花混合,加入4-5倍清水打浆,加入浆重1-2%的果浆酶,在30-35℃下酶解3-4小时,过滤后灭酶,酶解液冷冻干燥,得到冻干粉;
 (4)将布渣叶、龙爪叶、栀子仁、芦根、菊芋、茜草根、楮实子中药原料混合粉碎,加入7-8倍清水,文火煎煮50-60分钟,过滤,滤液喷雾干燥,得到中药粉;
 (5)将上述营养粉、米粉、冻干粉、中药粉混合均匀,粉碎至100-120目细度,灭菌包装,得到成品。
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CN104382177A (zh) * 2014-10-10 2015-03-04 张成海 一种含有美人蕉的功能性保健冲剂
CN104585608A (zh) * 2015-01-13 2015-05-06 凤阳瑞诚食品科技有限公司 一种调节血脂香蕉面粉
CN105558945A (zh) * 2016-01-07 2016-05-11 武清泉 一种迷迭香提神夹心薯条及其制备方法
CN109924413A (zh) * 2019-03-29 2019-06-25 河北省农林科学院滨海农业研究所 一种菊芋小麦复合粉及其制备方法

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CN101935605A (zh) * 2009-07-02 2011-01-05 成善民 滋补型营养保健酒
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CN103504188A (zh) * 2013-09-16 2014-01-15 安徽皖雪食品有限公司 一种黑色面粉及其制备方法

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