CN103947707B - 一种调节脾胃虚弱的保健米糕及其加工方法 - Google Patents
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Abstract
本发明公开了一种调节脾胃虚弱的保健米糕及其加工方法，其由以下重量份的原料制成：粳米粉40-60、黑米30-50、黑豆10-20、黑土豆10-15、黑芝麻粉5-8、山药8-15、杨莓肉粉8-12、鸡内金2-3、金雀根1-2、辣椒叶1-3、石榴花1-2、月桂叶1-2、梅花2-3、山楂叶1-3、启菱草1-2、米醋15-20、薏仁油5-8、食品添加剂7-14。本发明调节脾胃虚弱的保健米糕，入口酥软香浓丝甜，风味独特，营养丰富，具有抑菌排毒、清肺益脾、开胃生津、消食健胃的功效，能够促进肠道清洗，增强代谢功能，长期食用具有调节脾胃虚弱之功效。
Description
技术领域
本发明涉及一种调节脾胃虚弱的保健米糕及其加工方法，属于食品加工技术领域。
背景技术
米糕拥有悠久的历史，传统的米糕一般是大米浸泡后研磨成浆体加入糖等甜味素后再蒸制而成的，因其加工制作方便，耐储藏，食用方法多样，所以很受大众欢迎。但是传统的米糕，由于原料来源的单一，大多口味单一，营养元素缺乏，不能满足现在人们追求营养丰富、口味多样、风味独特兼具保健功能的食品多元化要求。
发明内容
本发明的目的在于提供一种调节脾胃虚弱的保健米糕及其加工方法，迎合更多消费者的需要。
为实现上述目的，本发明采用的技术方案如下：
一种调节脾胃虚弱的保健米糕，是由以下重量份的原料组成：
粳米粉40-60、黑米30-50、黑豆10-20、黑土豆10-15、黑芝麻粉5-8、山药8-15、杨莓肉粉8-12、鸡内金2-3、金雀根1-2、辣椒叶1-3、石榴花1-2、月桂叶1-2、梅花2-3、山楂叶1-3、启菱草1-2、米醋15-20、薏仁油5-8、食品添加剂7-14；
所述的食品添加剂由下述重量份的原料制成：余甘子6-10、乌饭子8-10、火棘果10-20、蜂蜜5-8、米酒80-100；
所述的营养添加剂的的制备方法为：分别取用鲜熟的余甘子、乌饭子、火棘果，除杂洗净，再经冷冻破碎，研磨成粉，加入米酒中，密封静置7-15天，过滤去渣，滤液与蜂蜜搅拌均匀，即可。
所述的调节脾胃虚弱的保健米糕的加工方法，包括以下步骤：
（1）、将鸡内金、金雀根、辣椒叶、启菱草等中药原料破碎至30-60目，加4-8倍水煎煮1-3小时，过滤去渣，滤液冷却后与米醋混合均匀，得醋液；
（2）、将黑米、黑豆除杂洗净，加入醋液浸泡40-60分钟，蒸煮至熟香，晒干后研磨成粉，得黑米粉；
（3）、将黑土豆、山药分别去皮洗净切片，入笼蒸制熟香，捣压成泥混合，得菜泥；
（4）、将黑米粉、菜泥与其他剩余原料混合均匀，加适量水柔拌至米团干湿均匀，切块、装入磨具压制成型，烘焙至干香，即得。
上述的火棘果为蔷薇科大棘属火棘的果实，含有丰富的水分、蛋白质、脂肪、糖类、维生素A、B、C、D及矿物质钙、磷、铁和膳食纤维。对糖尿病，高血脂症，动脉硬化，便秘。解肝毒具有明显疗效，它能清除体内垃圾，改善体内循环，促进新陈代谢，被誉为大自然的最佳清血剂，尤其是红果中含有一种非常特殊的养分叫“菊泰”，是一种可促进性荷尔蒙分泌的精氨酸。所以被视为有助于人体筋骨发达，增强体力及壮阳的食物，尤其适合糖尿病患者食用。此外，红果的纤维可以刺激大肠蠕动，帮助排便，降低体内胆固醇，减少毒素，废物在体内的积存，达到预防中风，胃癌，子宫癌的功效；
乌饭子为杜鹃花科植物乌鸦果的果实，具有强筋骨、益气、固精的功效；金雀根为豆科植物锦鸡儿的根或根皮，具有清肺益脾，活血通脉的功效。
本发明的有益效果：
本发明调节脾胃虚弱的保健米糕，入口酥软香浓丝甜，风味独特，营养丰富，具有抑菌排毒、清肺益脾、开胃生津、消食健胃的功效，能够促进肠道清洗，增强代谢功能，长期食用具有调节脾胃虚弱之功效。
具体实施方式
实施例1
一种调节脾胃虚弱的保健米糕，是由以下重量（斤）的原料组成：
粳米粉60、黑米50、黑豆20、黑土豆15、黑芝麻粉6、山药15、杨莓肉粉8、鸡内金2、金雀根2、辣椒叶2、石榴花2、月桂叶1、梅花2、山楂叶2、启菱草2、米醋20、薏仁油6、食品添加剂8；
所述的食品添加剂由下述重量（斤）的原料制成：余甘子10、乌饭子10、火棘果18、蜂蜜8、米酒100；
所述的营养添加剂的的制备方法为：分别取用鲜熟的余甘子、乌饭子、火棘果，除杂洗净，再经冷冻破碎，研磨成粉，加入米酒中，密封静置15天，过滤去渣，滤液与蜂蜜搅拌均匀，即可。
所述的调节脾胃虚弱的保健米糕的加工方法，包括以下步骤：
（1）、将鸡内金、金雀根、辣椒叶、启菱草等中药原料破碎至60目，加6倍水煎煮3小时，过滤去渣，滤液冷却后与米醋混合均匀，得醋液；
（2）、将黑米、黑豆除杂洗净，加入醋液浸泡60分钟，蒸煮至熟香，晒干后研磨成粉，得黑米粉；
（3）、将黑土豆、山药分别去皮洗净切片，入笼蒸制熟香，捣压成泥混合，得菜泥；
（4）、将黑米粉、菜泥与其他剩余原料混合均匀，加适量水柔拌至米团干湿均匀，切块、装入磨具压制成型，烘焙至干香，即得。
Claims (1)
1.一种调节脾胃虚弱的保健米糕，其特征在于，是由以下重量份的原料制成：
粳米粉40-60、黑米30-50、黑豆10-20、黑土豆10-15、黑芝麻粉5-8、山药8-15、杨莓肉粉8-12、鸡内金2-3、金雀根1-2、辣椒叶1-3、石榴花1-2、月桂叶1-2、梅花2-3、山楂叶1-3、启菱草1-2、米醋15-20、薏仁油5-8、食品添加剂7-14；
所述的食品添加剂由下述重量份的原料制成：余甘子6-10、乌饭子8-10、火棘果10-20、蜂蜜5-8、米酒80-100；
所述食品添加剂的制备方法为：分别取用鲜熟的余甘子、乌饭子、火棘果，除杂洗净，再经冷冻破碎，研磨成粉，加入米酒中，密封静置7-15天，过滤去渣，滤液与蜂蜜搅拌均匀，即可；
所述的调节脾胃虚弱的保健米糕的加工方法，包括以下步骤：
（1）、将鸡内金、金雀根、辣椒叶、启菱草、石榴花、月桂叶、梅花、山楂叶破碎至30-60目，加4-8倍水煎煮1-3小时，过滤去渣，滤液冷却后与米醋混合均匀，得醋液；
（2）、将黑米、黑豆除杂洗净，加入醋液浸泡40-60分钟，蒸煮至熟香，晒干后研磨成粉，得黑米粉；
（3）、将黑土豆、山药分别去皮洗净切片，入笼蒸制熟香，捣压成泥混合，得菜泥；
（4）、将黑米粉、菜泥与其他剩余原料混合均匀，加适量水柔拌至米团干湿均匀，切块、装入模具压制成型，烘焙至干香，即得。
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| CN106509614A (zh) * | 2016-11-16 | 2017-03-22 | 赵群鑫 | 一种针对于寒性体质的保健代餐品及其制备方法 |
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| CN101773242A (zh) * | 2009-01-14 | 2010-07-14 | 杨福顺 | 一种新型保健豆糕及其制造工艺 |
| CN103431303A (zh) * | 2013-08-30 | 2013-12-11 | 谢松芬 | 一种保健荷叶糯米糕 |
| CN103444897A (zh) * | 2013-07-30 | 2013-12-18 | 陈瑞 | 一种健胃消食的米酒豆干及其制备方法 |
| CN103478550A (zh) * | 2013-08-30 | 2014-01-01 | 铜陵市天屏山调味品厂 | 一种生姜山茱萸糕及其制作方法 |
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| CN103444897A (zh) * | 2013-07-30 | 2013-12-18 | 陈瑞 | 一种健胃消食的米酒豆干及其制备方法 |
| CN103431303A (zh) * | 2013-08-30 | 2013-12-11 | 谢松芬 | 一种保健荷叶糯米糕 |
| CN103478550A (zh) * | 2013-08-30 | 2014-01-01 | 铜陵市天屏山调味品厂 | 一种生姜山茱萸糕及其制作方法 |
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