CN103932070A - 一种温中散寒雪米饼及其制备方法 - Google Patents
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- 240000007594 Oryza sativa Species 0.000 title claims abstract description 35
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 35
- 235000009566 rice Nutrition 0.000 title claims abstract description 35
- 238000010792 warming Methods 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000843 powder Substances 0.000 claims abstract description 27
- 235000020415 coconut juice Nutrition 0.000 claims abstract description 18
- 210000002784 stomach Anatomy 0.000 claims abstract description 13
- 239000002131 composite material Substances 0.000 claims abstract description 11
- 210000000952 spleen Anatomy 0.000 claims abstract description 11
- 239000001525 mentha piperita l. herb oil Substances 0.000 claims abstract description 10
- 235000019477 peppermint oil Nutrition 0.000 claims abstract description 10
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- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 9
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- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 9
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 9
- 235000012907 honey Nutrition 0.000 claims abstract description 8
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- 241000167854 Bourreria succulenta Species 0.000 claims abstract description 4
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- 244000148992 Lindera benzoin Species 0.000 claims description 6
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- 244000025254 Cannabis sativa Species 0.000 claims description 3
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- 241000146029 Lindera aggregata Species 0.000 abstract 1
- 244000183278 Nephelium litchi Species 0.000 abstract 1
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
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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
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
-
- 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
Abstract
本发明公开了一种温中散寒雪米饼,是由下述重量份的原料制成:红薯全粉200-250、荞麦粉40-50、豌豆粉10-15、糯米30-40、高良姜6-8、荔枝20-30、乌药叶3-4、云木香2-3、厚朴子3-4、荜茇1-2、芥子1-2、母丁香2-3、樱桃枝1-2、红糖25-30、泡打粉2-3、椰汁、糖衣和薄荷油适量;本发明以红薯全粉、荞麦粉、豌豆粉为主料制成雪米饼,口感酥脆,营养丰富,添加糯米和高良姜能够温胃散寒、健脾养胃、补中益气,多种中药原料使其具有温中理气、散寒止痛的功效,将蜂蜜、复合奶油粉、椰汁制成糖衣,打破了传统工艺,制成的糖衣营养美味、香甜可口,促进食欲,适合长期食欲不振的人群。
Description
技术领域
本发明涉及一种保健米饼,尤其涉及一种温中散寒雪米饼及其制备方法。
背景技术
现在市面上的雪米饼大多都是以大米为主要原料经膨化后得到的,原料单一,营养单一,口味单一,随着人们生活水平的提高,对食品的健康绿色、营养保健要求也越来越高,为此本发明提供一种保健雪米饼。
发明内容
本发明克服了现有技术不足,提供了一种温中散寒雪米饼及其制备方法。
本发明是通过以下技术方案实现的:
一种温中散寒雪米饼,是由下述重量份的原料制成:
红薯全粉200-250、荞麦粉40-50、豌豆粉10-15、糯米30-40、高良姜6-8、荔枝20-30、乌药叶3-4、云木香2-3、厚朴子3-4、荜茇1-2、芥子1-2、母丁香2-3、樱桃枝1-2、红糖25-30、泡打粉2-3、椰汁、糖衣和薄荷油适量;
所述糖衣是由下述重量比的原料制成:蜂蜜:复合奶油粉:椰汁=1:1:4。
一种温中散寒雪米饼制备方法,包括以下步骤:
(1)将蜂蜜、复合奶油粉、椰汁混合均匀,在40-50℃下加热30-40分钟,冷却后得到糖衣;复合奶油粉由植脂末三七粉等重量混合而成;
(2)将高良姜去皮洗净,切末,用薄荷油炒制熟香,得到姜末,将糯米拣杂洗净,用椰汁浸泡6-8小时,捞出沥干,与姜末混合入锅,大火煮熟,取出冷冻干燥,得到米粉;
(3)将新鲜荔枝去壳去核,果肉与2-3倍冰镇椰汁混合打浆,得到果浆,将乌药叶、云木香、厚朴子等中药原料混合粉碎,加入6-7倍清水,煮沸后文火煎煮50-60分钟,过滤,滤液喷雾干燥,得到中药粉;
(4)将上述米粉、果浆、中药粉与红薯全粉、荞麦粉、豌豆粉、红糖、泡打粉混合,加适量水调制成面团,静置2-3小时,经辊轧压片、成型,得到饼坯;
(5)将上述饼坯烘烤、膨化后得到饼干,用上述糖衣在其表面进行喷糖处理,使饼干表面挂有雪花点状的糖衣,在60-70℃下干燥去除糖衣中的水分,再将薄荷油喷淋在饼干表面,在40-50℃下烘干,冷却包装,得到成品。
与现有技术相比,本发明的优点是:
本发明以红薯全粉、荞麦粉、豌豆粉为主料制成雪米饼,口感酥脆,营养丰富,添加糯米和高良姜能够温胃散寒、健脾养胃、补中益气,多种中药原料使其具有温中理气、散寒止痛的功效,将蜂蜜、复合奶油粉、椰汁制成糖衣,打破了传统工艺,制成的糖衣营养美味、香甜可口,促进食欲,适合长期食欲不振的人群。
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:
实施例:
一种温中散寒雪米饼,是由下述重量(斤)的原料制成:
红薯全粉200、荞麦粉40、豌豆粉10、糯米30、高良姜6、荔枝20、乌药叶3、云木香2、厚朴子3、荜茇1、芥子1、母丁香2、樱桃枝1、红糖25、泡打粉2、椰汁、糖衣和薄荷油适量;
所述糖衣是由下述重量比的原料制成:蜂蜜:复合奶油粉:椰汁=1:1:4。
一种温中散寒雪米饼制备方法,包括以下步骤:
(1)将蜂蜜、复合奶油粉、椰汁混合均匀,在50℃下加热30分钟,冷却后得到糖衣;复合奶油粉由植脂末、三七粉等重量混合而成;
(2)将高良姜去皮洗净,切末,用薄荷油炒制熟香,得到姜末,将糯米拣杂洗净,用椰汁浸泡8小时,捞出沥干,与姜末混合入锅,大火煮熟,取出冷冻干燥,得到米粉;
(3)将新鲜荔枝去壳去核,果肉与3倍冰镇椰汁混合打浆,得到果浆,将乌药叶、云木香、厚朴子等中药原料混合粉碎,加入7倍清水,煮沸后文火煎煮60分钟,过滤,滤液喷雾干燥,得到中药粉;
(4)将上述米粉、果浆、中药粉与红薯全粉、荞麦粉、豌豆粉、红糖、泡打粉混合,加适量水调制成面团,静置2小时,经辊轧压片、成型,得到饼坯;
(5)将上述饼坯烘烤、膨化后得到饼干,用上述糖衣在其表面进行喷糖处理,使饼干表面挂有雪花点状的糖衣,在70℃下干燥去除糖衣中的水分,再将薄荷油喷淋在饼干表面,在50℃下烘干,冷却包装,得到成品。
Claims (2)
1.一种温中散寒雪米饼,其特征在于是由下述重量份的原料制成:
红薯全粉200-250、荞麦粉40-50、豌豆粉10-15、糯米30-40、高良姜6-8、荔枝20-30、乌药叶3-4、云木香2-3、厚朴子3-4、荜茇1-2、芥子1-2、母丁香2-3、樱桃枝1-2、红糖25-30、泡打粉2-3、椰汁、糖衣和薄荷油适量;
所述糖衣是由下述重量比的原料制成:蜂蜜:复合奶油粉:椰汁=1:1:4。
2.一种如权利要求1所述的温中散寒雪米饼制备方法,其特征在于包括以下步骤:
(1)将蜂蜜、复合奶油粉、椰汁混合均匀,在40-50℃下加热30-40分钟,冷却后得到糖衣;复合奶油粉由植脂末三七粉等重量混合而成;
(2)将高良姜去皮洗净,切末,用薄荷油炒制熟香,得到姜末,将糯米拣杂洗净,用椰汁浸泡6-8小时,捞出沥干,与姜末混合入锅,大火煮熟,取出冷冻干燥,得到米粉;
(3)将新鲜荔枝去壳去核,果肉与2-3倍冰镇椰汁混合打浆,得到果浆,将乌药叶、云木香、厚朴子等中药原料混合粉碎,加入6-7倍清水,煮沸后文火煎煮50-60分钟,过滤,滤液喷雾干燥,得到中药粉;
(4)将上述米粉、果浆、中药粉与红薯全粉、荞麦粉、豌豆粉、红糖、泡打粉混合,加适量水调制成面团,静置2-3小时,经辊轧压片、成型,得到饼坯;
(5)将上述饼坯烘烤、膨化后得到饼干,用上述糖衣在其表面进行喷糖处理,使饼干表面挂有雪花点状的糖衣,在60-70℃下干燥去除糖衣中的水分,再将薄荷油喷淋在饼干表面,在40-50℃下烘干,冷却包装,得到成品。
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Cited By (2)
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CN107259354A (zh) * | 2017-07-29 | 2017-10-20 | 安徽省天河食品有限责任公司 | 一种补钙养胃雪米饼 |
CN107319333A (zh) * | 2017-07-29 | 2017-11-07 | 安徽省天河食品有限责任公司 | 一种养胃山药复合雪米饼 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1377593A (zh) * | 2001-04-04 | 2002-11-06 | 王天明 | 山核桃米饼生产方法 |
CN1545915A (zh) * | 2003-12-10 | 2004-11-17 | 周作良 | 薯米饼 |
CN102640769A (zh) * | 2011-02-16 | 2012-08-22 | 张君良 | 全价营养雪米饼 |
CN102919731A (zh) * | 2012-10-29 | 2013-02-13 | 山东好当家海洋发展股份有限公司 | 一种膨化海带雪米饼及其制备方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN1377593A (zh) * | 2001-04-04 | 2002-11-06 | 王天明 | 山核桃米饼生产方法 |
CN1545915A (zh) * | 2003-12-10 | 2004-11-17 | 周作良 | 薯米饼 |
CN102640769A (zh) * | 2011-02-16 | 2012-08-22 | 张君良 | 全价营养雪米饼 |
CN102919731A (zh) * | 2012-10-29 | 2013-02-13 | 山东好当家海洋发展股份有限公司 | 一种膨化海带雪米饼及其制备方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN107259354A (zh) * | 2017-07-29 | 2017-10-20 | 安徽省天河食品有限责任公司 | 一种补钙养胃雪米饼 |
CN107319333A (zh) * | 2017-07-29 | 2017-11-07 | 安徽省天河食品有限责任公司 | 一种养胃山药复合雪米饼 |
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