CN103947716B - 一种葡萄籽蛋白米糕及其加工方法 - Google Patents
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Abstract
本发明公开了一种葡萄籽蛋白米糕及其加工方法，其由以下重量份的原料制成：糯米粉20-40、玉米30-60、油莎豆10-20、青稞20-30、葡萄籽粉8-15、蓝莓10-20、麦芽糖浆6-12、橡籽粉10-15、白郎花2-3、紫苏叶2-4、树仔菜2-3、地笋1-2、墨旱莲1-2、南瓜藤1-3、丹参1-2、薏仁油适量、食品添加剂8-15。本发明葡萄籽蛋白米糕，香浓酥软爽口，营养丰富均衡，添加多种保健功能的葡萄籽粉，既增加蛋白营养成分，又增强保健功效，与配方中中药成分协同作用，能够抗氧化、美白润肤，同时能够活血益气、降低血压、益智安神，延缓衰老，美体瘦身，有益人体健康。
Description
技术领域
本发明涉及一种葡萄籽蛋白米糕及其加工方法，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葡萄籽蛋白米糕及其加工方法，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：
一种葡萄籽蛋白米糕，是由以下重量份的原料组成：
糯米粉20-40、玉米30-60、油莎豆10-20、青稞20-30、葡萄籽粉8-15、蓝莓10-20、麦芽糖浆6-12、橡籽粉10-15、白郎花2-3、紫苏叶2-4、树仔菜2-3、地笋1-2、墨旱莲1-2、南瓜藤1-3、丹参1-2、薏仁油适量、食品添加剂8-15；
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。
所述的葡萄籽蛋白米糕的加工方法，包括以下步骤：
（1）、将玉米、油莎豆、青稞分别除杂洗净，文火炒制干香，研磨成粉混合，得混合粉；
（2）、将白郎花、紫苏叶、树仔菜、丹参等中药原料加水煎煮，过滤去渣，得中药煎液；
（3）、将橡籽粉、葡萄籽粉混合，加混合物重的5-8%薏仁油搅拌均匀，文火焙炒至干香，再精磨至100-200目，得炒香粉；
（4）、将糯米粉、炒香粉、混合粉搅拌均匀，加入中药煎液及其他剩余原料，揉拌均匀，得干湿均匀面团切块，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；
油莎豆为莎草科一年生植物的种子，有降血糖，降低胆固醇，防治高血压，心脏病，肠癌和动脉硬化，润肠通便，排毒，清肺预防肥胖等功效；
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；地笋属于唇形目唇形科地笋属植物的根茎具有活血、益气的功效；树仔菜又名泰国枸杞、天绿香，为大戟科守宫木属，具有清凉去热、消除头痛、降低血压等；白郎花为椴树科植物峨眉椴的根皮，能够行气活血。
本发明的有益效果：
本发明葡萄籽蛋白米糕，香浓酥软爽口，营养丰富均衡，添加多种保健功能的葡萄籽粉，既增加蛋白营养成分，又增强保健功效，与配方中中药成分协同作用，能够抗氧化、美白润肤，同时能够活血益气、降低血压、益智安神，延缓衰老，美体瘦身，有益人体健康。
具体实施方式
实施例1
一种葡萄籽蛋白米糕，是由以下重量（斤）的原料组成：
糯米粉40、玉米60、油莎豆20、青稞30、葡萄籽粉15、蓝莓20、麦芽糖浆8、橡籽粉15、白郎花3、紫苏叶3、树仔菜2、地笋1、墨旱莲2、南瓜藤2、丹参1、薏仁油适量、食品添加剂10；
所述的食品添加剂由下述重量（斤）的原料制成：余甘子8、乌饭子10、火棘果20、蜂蜜6、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14天，过滤去渣，滤液与蜂蜜搅拌均匀，即可。
所述的葡萄籽蛋白米糕的加工方法，包括以下步骤：
（1）、将玉米、油莎豆、青稞分别除杂洗净，文火炒制干香，研磨成粉混合，得混合粉；
（2）、将白郎花、紫苏叶、树仔菜、丹参等中药原料加水煎煮，过滤去渣，得中药煎液；
（3）、将橡籽粉、葡萄籽粉混合，加混合物重的6%薏仁油搅拌均匀，文火焙炒至干香，再精磨至200目，得炒香粉；
（4）、将糯米粉、炒香粉、混合粉搅拌均匀，加入中药煎液及其他剩余原料，揉拌均匀，得干湿均匀面团切块，装入磨具压制成型，烘焙至干香，即得。
Claims (2)
1.一种葡萄籽蛋白米糕，其特征在于，是由以下重量份的原料制成：
糯米粉20-40、玉米30-60、油莎豆10-20、青稞20-30、葡萄籽粉8-15、蓝莓10-20、麦芽糖浆6-12、橡籽粉10-15、白郎花2-3、紫苏叶2-4、树仔菜2-3、地笋1-2、墨旱莲1-2、南瓜藤1-3、丹参1-2、薏仁油适量、食品添加剂8-15；
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。
2.一种如权利要求1所述的葡萄籽蛋白米糕的加工方法，其特征在于包括以下步骤：
（1）、将玉米、油莎豆、青稞分别除杂洗净，文火炒制干香，研磨成粉混合，得混合粉；
（2）、将白郎花、紫苏叶、树仔菜、丹参、地笋、墨旱莲、南瓜藤加水煎煮，过滤去渣，得中药煎液；
（3）、将橡籽粉、葡萄籽粉混合，加混合物重的5-8%薏仁油搅拌均匀，文火焙炒至干香，再精磨至100-200目，得炒香粉；
（4）、将糯米粉、炒香粉、混合粉搅拌均匀，加入中药煎液及其他剩余原料，揉拌均匀，得干湿均匀面团切块，装入磨具压制成型，烘焙至干香，即得。
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