CN103947949A - 一种菜芙蓉魔芋米糕及其加工方法 - Google Patents
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Abstract
本发明公开了一种菜芙蓉魔芋米糕及其加工方法，其由以下重量份的原料制成：大米40-60、魔芋粉10-20、菜芙蓉花10-15、冬瓜子仁8-15、红松子仁8-10、猴头菌6-10、黑木耳8-10、辣木鲜叶6-10、冰草2-3、银杏叶1-2、牛蒡子1-3、三七花2-3、桑叶2-3、薏仁油适量、食品添加剂8-10。本发明菜芙蓉魔芋米糕，口感丝甜细腻有弹性，清香怡人，风味独特，营养丰富均衡，易被人体消化吸收，具有清热去火、健脾益胃的功效，同时能提高机体抗力，调节血压、血脂平衡，有益人体健康。
Description
技术领域
本发明涉及一种菜芙蓉魔芋米糕及其加工方法，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菜芙蓉魔芋米糕及其加工方法，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：
一种菜芙蓉魔芋米糕，是由以下重量份的原料组成：
大米40-60、魔芋粉10-20、菜芙蓉花10-15、冬瓜子仁8-15、红松子仁8-10、猴头菌6-10、黑木耳8-10、辣木鲜叶6-10、冰草2-3、银杏叶1-2、牛蒡子1-3、三七花2-3、桑叶2-3、薏仁油适量、食品添加剂8-10；
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。
所述的菜芙蓉魔芋米糕的加工方法，包括以下步骤：
（1）、将冰草、银杏叶、牛蒡子、三七花、桑叶粉碎至20-40目混合，加5-10倍水煮制1-3小时，过滤去渣，得煎煮液；
（2）、将大米、冬瓜籽仁、红松籽仁分别除杂洗净晒干，粉碎至100-200目混合，加入到还有适量薏仁油锅内，炒制熟香，得熟香粉；
（3)、将菜芙蓉花、猴头菌、黑木耳、辣木鲜叶分别洗净切末混合，加入0.5-1.5倍水研磨成浆，煮沸20-40分钟，得果蔬浆；
（4）、将熟香粉、魔芋粉混合均匀，加入果蔬浆及其他剩余原料搅拌均匀，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；
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； 菜芙蓉为锦葵科、秋葵属一年生草本植物的鲜花，具有显著调节人体内分泌、免疫力，增加人体抗力，改善心脑血管及微循环功能，增强机体抗氧化能力，抗心脑缺血、缺氧、抗炎、镇疼，抗疲劳、抗衰老、抗癌、防癌、降血脂功效。
本发明的有益效果：
本发明菜芙蓉魔芋米糕，口感丝甜细腻有弹性，清香怡人，风味独特，营养丰富均衡，易被人体消化吸收，具有清热去火、健脾益胃的功效，同时能提高机体抗力，调节血压、血脂平衡，有益人体健康。
具体实施方式
实施例1
一种菜芙蓉魔芋米糕，是由以下重量（斤）的原料组成：
大米60、魔芋粉16、菜芙蓉花15、冬瓜子仁10、红松子仁10、猴头菌8、黑木耳8、辣木鲜叶6、冰草2、银杏叶2、牛蒡子3、三七花3、桑叶2、薏仁油适量、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8、乌饭子10、火棘果18、蜂蜜7、米酒90；
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。
所述的菜芙蓉魔芋米糕的加工方法，包括以下步骤：
（1）、将冰草、银杏叶、牛蒡子、三七花、桑叶粉碎至40目混合，加8倍水煮制2小时，过滤去渣，得煎煮液；
（2）、将大米、冬瓜籽仁、红松籽仁分别除杂洗净晒干，粉碎至200目混合，加入到还有适量薏仁油锅内，炒制熟香，得熟香粉；
（3)、将菜芙蓉花、猴头菌、黑木耳、辣木鲜叶分别洗净切末混合，加入1倍水研磨成浆，煮沸30分钟，得果蔬浆；
（4）、将熟香粉、魔芋粉混合均匀，加入果蔬浆及其他剩余原料搅拌均匀，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)
1.一种菜芙蓉魔芋米糕，其特征在于，是由以下重量份的原料组成：
大米40-60、魔芋粉10-20、菜芙蓉花10-15、冬瓜子仁8-15、红松子仁8-10、猴头菌6-10、黑木耳8-10、辣木鲜叶6-10、冰草2-3、银杏叶1-2、牛蒡子1-3、三七花2-3、桑叶2-3、薏仁油适量、食品添加剂8-10；
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。
2.一种如权利要求1所述的菜芙蓉魔芋米糕的加工方法，其特征在于包括以下步骤：
（1）、将冰草、银杏叶、牛蒡子、三七花、桑叶粉碎至20-40目混合，加5-10倍水煮制1-3小时，过滤去渣，得煎煮液；
（2）、将大米、冬瓜籽仁、红松籽仁分别除杂洗净晒干，粉碎至100-200目混合，加入到还有适量薏仁油锅内，炒制熟香，得熟香粉；
（3)、将菜芙蓉花、猴头菌、黑木耳、辣木鲜叶分别洗净切末混合，加入0.5-1.5倍水研磨成浆，煮沸20-40分钟，得果蔬浆；
（4）、将熟香粉、魔芋粉混合均匀，加入果蔬浆及其他剩余原料搅拌均匀，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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| CN104222233A (zh) * | 2014-09-23 | 2014-12-24 | 合肥市晶谷米业有限公司 | 一种高蛋白营养米糕及其加工方法 |
| CN104256306A (zh) * | 2014-09-23 | 2015-01-07 | 合肥市晶谷米业有限公司 | 一种保健荷叶糯米糕及其加工方法 |
| CN104255880A (zh) * | 2014-09-23 | 2015-01-07 | 合肥市晶谷米业有限公司 | 一种调节脾胃虚弱的保健米糕及其加工方法 |
| CN104938952A (zh) * | 2015-06-10 | 2015-09-30 | 芜湖县寿记食品厂 | 一种清凉口感的糯米糕及其制备方法 |
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