CN103976285A - 一种咖啡奶香锅巴及其加工方法 - Google Patents
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Abstract
本发明公开了一种咖啡奶香锅巴及其加工方法,由下列重量份的原料组成:黑米60-80、咖啡粉8-12、牛奶10-12、大米200-250、黄豆30-40、柠檬草1-2、陈皮2-3、决明子2-3、麦冬粉末1-2、五味子2-3、褚实子1-2、龙牙草1-2、薏仁油适量、营养添加剂6-12。本发明咖啡奶香锅巴,添加咖啡、牛奶成分,丰富口感香味同时,更能醒脑提神,补充营养热量;配方增加中药有益成分,协同作用,能够滋阴补肾、健脾开胃、明目醒神;提高机体功能,有益人体健康。
Description
技术领域
本发明涉及一种咖啡奶香锅巴及其加工方法,属于食品加工技术领域。
背景技术
锅巴通常由大米、黄豆、小米等制成,味道鲜美,营养丰富,质地松脆、使用方便、营养丰富、易于消化,既可作为休闲食品,又可称为餐桌佳肴,是受人们喜爱的小食品之一。
但是在采用原料方面和其营养价值方面都有一定局限性,难以满足日益发展的消费市场和人们日益更新的现代健康理念,为丰富锅巴的品种,开阔锅巴市场,提供一种营养丰富兼具良好保健功能的锅巴食品,及简单易行的加工工艺,满足市场的需求。
发明内容
本发明的目的在于提供一种咖啡奶香锅巴及其加工方法。
本发明采用的技术方案如下:
一种咖啡奶香锅巴,是由以下重量份的原料组成:
黑米60-80、咖啡粉8-12、牛奶10-12、大米200-250、黄豆30-40、柠檬草1-2、陈皮2-3、决明子2-3、麦冬粉末1-2、五味子2-3、褚实子1-2、龙牙草1-2、薏仁油适量、营养添加剂6-12;
所述的营养添加剂由下述重量份的原料制成:橡籽淀粉8-15、鸡汤100-150、鸡菌10-15、火麻仁6-8、甜杏仁10-15、脆骨10-12、马蹄香2-3、鸡骨香1-2、鸡蛋花2-4、紫苏叶3-6、米酒20-30、苹果原醋10-15;
所述的营养添加液的的制备方法为:(1)、将马蹄香、鸡骨香、鸡蛋花、紫苏叶混合加8-10倍水煎煮1-2小时,过滤去渣,得到滤液;(2)、将火麻仁、甜杏仁文火炒香,研磨成粉,得香仁粉;(3)、将脆骨洗净除杂,放入苹果原醋中浸泡20-40分钟,捞出后放入米酒中,煮制沸腾10-20分钟,研磨成浆,得骨浆;
(4)、将鸡菌洗净切末,与骨浆、滤液、鸡汤搅拌均匀,加热至沸,倒入香仁粉及其他剩余原料,文火熬制成稠糊状,即可。
所述的咖啡奶香锅巴的加工方法,包括以下步骤:
(1)、将柠檬草、陈皮、决明子、麦冬粉末、五味子、褚实子、龙牙草加8-12倍水煎煮2-3小时,过滤去渣,得煎煮液;
(2)、将黑米、大米洗净混合,加入煎煮液及适量水淹没大米3-5厘米,浸泡12-18小时,研磨成米浆,抽滤脱水,烘干得米粉;
(3)、将黄豆加水浸泡8-12小时,捞出研磨成浆,煮沸10-15分钟,过滤去渣,滤液与薏仁油以外其他剩余原料搅拌均匀,得浆液;
(4)、将浆液与米粉混合揉拌,得面团,入模压片、切制,成型后烘干后,喷涂均匀薏仁油,再烤制熟香即可。
本发明中褚实子,为桑科植物,具有滋肾,清肝,明目,利尿的作用。
龙牙草,为蔷薇科龙牙草属多年生草本植物的通称,具有有止血,强心,强壮,止痢及消炎等功效;
鸡菌隶属于蚁巢伞属的一个种,系野生食用菌之王,其肉质肥厚,质细丝白,脆嫩爽口,清香鲜美。富含蛋白质、维生素及钙、磷、铁、锌、锶、铜、钠、猛等多种元素和氨基酸 ,有益胃清神的功效;
马蹄香为豆科山绿豆属金钱草,能够利尿通淋、清热除湿、解暑、消风散气、去积;
鸡骨香大戟科巴豆属植物鸡骨香,具有理气止痛,祛风除湿,舒筋的功效。
与现有技术相比,本发明的优点是:
本发明咖啡奶香锅巴,添加咖啡、牛奶成分,丰富口感香味同时,更能醒脑提神,补充营养热量;配方增加中药有益成分,协同作用,能够滋阴补肾、健脾开胃、明目醒神;提高机体功能,有益人体健康。
具体实施方式
一种咖啡奶香锅巴,是由以下重量(克)的原料组成:
黑米80、咖啡粉12、牛奶12、大米250、黄豆40、柠檬草2、陈皮3、决明子3、麦冬粉末2、五味子3、褚实子2、龙牙草2、薏仁油适量、营养添加剂6-12;
所述的营养添加剂由下述重量(克)的原料制成:橡籽淀粉12、鸡汤150、鸡菌15、火麻仁6、甜杏仁12、脆骨12、马蹄香2、鸡骨香1、鸡蛋花3、紫苏叶6、米酒30、苹果原醋12;
所述的营养添加液的的制备方法为:(1)、将马蹄香、鸡骨香、鸡蛋花、紫苏叶混合加8倍水煎煮1.5小时,过滤去渣,得到滤液;(2)、将火麻仁、甜杏仁文火炒香,研磨成粉,得香仁粉;(3)、将脆骨洗净除杂,放入苹果原醋中浸泡30分钟,捞出后放入米酒中,煮制沸腾10分钟,研磨成浆,得骨浆;(4)、将鸡菌洗净切末,与骨浆、滤液、鸡汤搅拌均匀,加热至沸,倒入香仁粉及其他剩余原料,文火熬制成稠糊状,即可。
所述的咖啡奶香锅巴的加工方法,包括以下步骤:
(1)、将柠檬草、陈皮、决明子、麦冬粉末、五味子、褚实子、龙牙草加12倍水煎煮3小时,过滤去渣,得煎煮液;
(2)、将黑米、大米洗净混合,加入煎煮液及适量水淹没大米3-5厘米,浸泡18小时,研磨成米浆,抽滤脱水,烘干得米粉;
(3)、将黄豆加水浸泡8小时,捞出研磨成浆,煮沸15分钟,过滤去渣,滤液与薏仁油以外其他剩余原料搅拌均匀,得浆液;
(4)、将浆液与米粉混合揉拌,得面团,入模压片、切制,成型后烘干后,喷涂均匀薏仁油,再烤制熟香即可。
Claims (2)
1.一种咖啡奶香锅巴,其特征在于,是由以下重量份的原料组成:
黑米60-80、咖啡粉8-12、牛奶10-12、大米200-250、黄豆30-40、柠檬草1-2、陈皮2-3、决明子2-3、麦冬粉末1-2、五味子2-3、褚实子1-2、龙牙草1-2、薏仁油适量、营养添加剂6-12;
所述的营养添加剂由下述重量份的原料制成:橡籽淀粉8-15、鸡汤100-150、鸡菌10-15、火麻仁6-8、甜杏仁10-15、脆骨10-12、马蹄香2-3、鸡骨香1-2、鸡蛋花2-4、紫苏叶3-6、米酒20-30、苹果原醋10-15;
所述的营养添加液的的制备方法为:(1)、将马蹄香、鸡骨香、鸡蛋花、紫苏叶混合加8-10倍水煎煮1-2小时,过滤去渣,得到滤液;(2)、将火麻仁、甜杏仁文火炒香,研磨成粉,得香仁粉;(3)、将脆骨洗净除杂,放入苹果原醋中浸泡20-40分钟,捞出后放入米酒中,煮制沸腾10-20分钟,研磨成浆,得骨浆;
(4)、将鸡菌洗净切末,与骨浆、滤液、鸡汤搅拌均匀,加热至沸,倒入香仁粉及其他剩余原料,文火熬制成稠糊状,即可。
2.一种如权利要求1所述的咖啡奶香锅巴的加工方法,其特征在于包括以下步骤:
(1)、将柠檬草、陈皮、决明子、麦冬粉末、五味子、褚实子、龙牙草加8-12倍水煎煮2-3小时,过滤去渣,得煎煮液;
(2)、将黑米、大米洗净混合,加入煎煮液及适量水淹没大米3-5厘米,浸泡12-18小时,研磨成米浆,抽滤脱水,烘干得米粉;
(3)、将黄豆加水浸泡8-12小时,捞出研磨成浆,煮沸10-15分钟,过滤去渣,滤液与薏仁油以外其他剩余原料搅拌均匀,得浆液;
(4)、将浆液与米粉混合揉拌,得面团,入模压片、切制,成型后烘干后,喷涂均匀薏仁油,再烤制熟香即可。
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