CN103932013B - 一种黑蒜绿茶米及其制备方法 - Google Patents
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Abstract
本发明公开了一种黑蒜绿茶米及其制备方法,由下列重量份的原料组成:黑米20-30、紫玉米10-14、荞麦50-80、黑蒜8-10、绿茶超微粉4-6、紫菜粉6-10、余甘子3-5、洋甘菊2-3、石决明2-3、地黄花1-2、向日葵花盘1-2、淫羊藿1-3、南瓜花2-3、绿萝花1-2、食品添加剂7-12、薏仁油适量。本发明黑蒜绿茶米,清香丝甜爽口,风味独特,配方还有多种有益中药成分,增强保健功效,适合三高人群食用,能够有效的降低血脂、血糖、血压,健脾和胃,滋阴补肾,恢复机体功能,有益人体健康。
Description
技术领域
本发明涉及一种黑蒜绿茶米及其制备方法,属于食品加工技术领域。
背景技术
荞麦含有蛋白质、多种维生素、纤维素、镁、钾、钙、铁、锌、铜、硒等。因其含有丰富的蛋白质、维生素,故有降血脂、保护视力、软化血管、降低血糖的功效。同时,荞麦可杀菌消炎,有“消炎粮食”的美称。
目前,大米是中国人传统的主食,特别在我国南方地区。但是随着人们生活水平的提高,对主食的风味型、营养型、保健型均有所要求,为了满足人们的需求,增加荞麦的食用范围及改善其口感,提供一种复合营养保健大米,营养均衡且增强保健功能。
发明内容
本发明的目的在于提供一种黑蒜绿茶米及其制备方法。
本发明采用的技术方案如下:
一种黑蒜绿茶米,由下述重量份的原料制成:
黑米20-30、紫玉米10-14、荞麦50-80、黑蒜8-10、绿茶超微粉4-6、紫菜粉6-10、余甘子3-5、洋甘菊2-3、石决明2-3、地黄花1-2、向日葵花盘1-2、淫羊藿1-3、南瓜花2-3、绿萝花1-2、食品添加剂7-12、薏仁油适量;
所述的食品添加剂由下述重量份的原料制成:猪皮冻8-10、蜂王浆4-6、枸杞子6-10、山茱萸肉4-6、竹节参1-2、乌饭树叶8-10、银耳10-20、沙蒿籽粉2-4、葡萄籽粉4-6、仙草粉2-4;
所述的食品添加剂的的制备方法为:将竹节参、乌饭树叶破碎至30-60目,加水煎煮,过滤去渣,得到滤液,加入除杂洗净的枸杞子、山茱萸肉、银耳,浸泡2-4小时,加热至沸腾5-10分钟,打制成浆,加入猪皮冻、蜂王浆,文火熬制稠羹状,再加入炒制熟香的沙蒿籽粉、葡萄籽粉、仙草粉搅拌均匀,经滚揉、切制、压片后烘烤至熟香,再破碎研磨至80-120目,即得。
所述的黑蒜绿茶米的制备方法,其特征在于包括以下步骤:
(1)、将黑米、紫玉米、荞麦除杂洗净晒干,混合后加入20-30%的薏仁油,搅拌5-10分钟至覆油均匀,捞出沥干余油后烘烤至干香,破碎研磨成粉,再文火炒制熟香,得熟香粉;
(2)、将余甘子、南瓜花、绿萝花等中药原料混合破碎至20-40目,加4-8倍水煎煮1-3小时,过滤去渣,得煎煮液;
(3)、将黑蒜脱皮除杂洗净,加入煎煮液煮沸后打制成浆液,得黑蒜营养液;
(4)、将熟香粉与其他剩余原料混合均匀,加入黑蒜营养液,搅拌均匀,送入螺杆制粒机中糊化、制粒、烘干、筛分、包装,即得。
本发明中竹节参为五加科植物竹节参的根茎,具有延缓衰老、抗炎、降血糖的作用;沙蒿籽,蒿属菊科植物沙蒿的种子;绿萝花为天南星科植物,以辅助治疗糖尿病、冠心病及各种血管炎。
与现有技术相比,本发明的优点是:
本发明黑蒜绿茶米,清香丝甜爽口,风味独特,配方还有多种有益中药成分,增强保健功效,适合三高人群食用,能够有效的降低血脂、血糖、血压,健脾和胃,滋阴补肾,恢复机体功能,有益人体健康。
具体实施方式
一种黑蒜绿茶米,由下述重量(kg)的原料制成:
黑米30、紫玉米12、荞麦80、黑蒜8、绿茶超微粉5、紫菜粉8、余甘子5、洋甘菊3、石决明2、地黄花1、向日葵花盘2、淫羊藿2、南瓜花3、绿萝花2、食品添加剂9、薏仁油适量;
所述的食品添加剂由下述重量(kg)的原料制成:猪皮冻10、蜂王浆5、枸杞子8、山茱萸肉5、竹节参2、乌饭树叶9、银耳15、沙蒿籽粉3、葡萄籽粉5、仙草粉3;
所述的食品添加剂的的制备方法为:将竹节参、乌饭树叶破碎至40目,加水煎煮,过滤去渣,得到滤液,加入除杂洗净的枸杞子、山茱萸肉、银耳,浸泡4小时,加热至沸腾5分钟,打制成浆,加入猪皮冻、蜂王浆,文火熬制稠羹状,再加入炒制熟香的沙蒿籽粉、葡萄籽粉、仙草粉搅拌均匀,经滚揉、切制、压片后烘烤至熟香,再破碎研磨至100目,即得。
所述的黑蒜绿茶米的制备方法,包括以下步骤:
(1)、将黑米、紫玉米、荞麦除杂洗净晒干,混合后加入30%的薏仁油,搅拌8分钟至覆油均匀,捞出沥干余油后烘烤至干香,破碎研磨成粉,再文火炒制熟香,得熟香粉;
(2)、将余甘子、南瓜花、绿萝花等中药原料混合破碎至40目,加6倍水煎煮2小时,过滤去渣,得煎煮液;
(3)、将黑蒜脱皮除杂洗净,加入煎煮液煮沸后打制成浆液,得黑蒜营养液;
(4)、将熟香粉与其他剩余原料混合均匀,加入黑蒜营养液,搅拌均匀,送入螺杆制粒机中糊化、制粒、烘干、筛分、包装,即得。
Claims (2)
1.一种黑蒜绿茶米,其特征在于是由下述重量份的原料制成:
黑米20-30、紫玉米10-14、荞麦50-80、黑蒜8-10、绿茶超微粉4-6、紫菜粉6-10、余甘子3-5、洋甘菊2-3、石决明2-3、地黄花1-2、向日葵花盘1-2、淫羊藿1-3、南瓜花2-3、绿萝花1-2、食品添加剂7-12、薏仁油适量;
所述的食品添加剂由下述重量份的原料制成:猪皮冻8-10、蜂王浆4-6、枸杞子6-10、山茱萸肉4-6、竹节参1-2、乌饭树叶8-10、银耳10-20、沙蒿籽粉2-4、葡萄籽粉4-6、仙草粉2-4;
所述的食品添加剂的的制备方法为:将竹节参、乌饭树叶破碎至30-60目,加水煎煮,过滤去渣,得到滤液,加入除杂洗净的枸杞子、山茱萸肉、银耳,浸泡2-4小时,加热至沸腾5-10分钟,打制成浆,加入猪皮冻、蜂王浆,文火熬制稠羹状,再加入炒制熟香的沙蒿籽粉、葡萄籽粉、仙草粉搅拌均匀,经滚揉、切制、压片后烘烤至熟香,再破碎研磨至80-120目,即得。
2.一种如权利要求1所述的黑蒜绿茶米的制备方法,其特征在于包括以下步骤:
(1)、将黑米、紫玉米、荞麦除杂洗净晒干,混合后加入20-30%的薏仁油,搅拌5-10分钟至覆油均匀,捞出沥干余油后烘烤至干香,破碎研磨成粉,再文火炒制熟香,得熟香粉;
(2)、将余甘子、南瓜花、绿萝花、洋甘菊、石决明、地黄花、向日葵花盘以及淫羊藿混合破碎至20-40目,加4-8倍水煎煮1-3小时,过滤去渣,得煎煮液;
(3)、将黑蒜脱皮除杂洗净,加入煎煮液煮沸后打制成浆液,得黑蒜营养液;
(4)、将熟香粉与绿茶超微粉、紫菜粉、食品添加剂混合均匀,加入黑蒜营养液,搅拌均匀,送入螺杆制粒机中糊化、制粒、烘干、筛分、包装,即得。
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