CN103989055B - 一种桂花米酒小麦胚芽粉及其制备方法 - Google Patents
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Abstract
本发明公开了一种桂花米酒小麦胚芽粉,是由下述重量份的原料制成:小麦胚芽100-120、桂花30-40、红薯20-30、红茶粉4-5、米酒50-60、佩兰3-4、鹿蹄草2-3、胡秃子6-7、半枝莲1-2、甘松2-3、玉蝴蝶3-4、鸡血藤1-2、增香炭适量;本发明将小麦胚芽与桂花混合窨制,再用特制增香炭微火慢烤,与红薯等混合制成,成品胚芽粉含有花香、酒香、炭香,香味独特浓郁,口感更佳,在保留胚芽营养成分的同时具有化痰止咳、益气生津、健脾开胃、滋补肝肾、润肠通便等功效。
Description
技术领域
本发明涉及一种小麦胚芽,尤其涉及一种桂花米酒小麦胚芽粉及其制备方法。
背景技术
小麦胚芽是小麦生命的根源,是小麦中营养价值最高的部分,富含50多种人体所需的营养成分,具有极高的营养价值和药用价值,但单一的小麦胚芽口味少、口感不佳,已经不能满足消费者对食品健康营养美味的需求。
发明内容
本发明克服了现有技术不足,提供了一种桂花米酒小麦胚芽粉及其制备方法。
本发明是通过以下技术方案实现的:
一种桂花米酒小麦胚芽粉,是由下述重量份的原料制成:
小麦胚芽100-120、桂花30-40、红薯20-30、红茶粉4-5、米酒50-60、佩兰3-4、鹿蹄草2-3、胡秃子6-7、半枝莲1-2、甘松2-3、玉蝴蝶3-4、鸡血藤1-2、增香炭适量;
所述增香炭是由下述重量比的原料制成:合欢皮:桂枝:竹炭=1:1:3-5。
一种桂花米酒小麦胚芽粉制备方法,包括以下步骤:
(1)将合欢皮、桂枝低温烘干后粉碎至80-100目细度,将竹炭晒干后粉碎至60-80目细度,将三种粉末混合均匀,压制成炭块,得到增香炭;
(2)将新鲜桂花用含有1-2%白醋的凉水浸泡20-30分钟,洗净后摊放在阴凉通风处10-12小时,将小麦胚芽洗净后晒干,与萎蔫的桂花混合均匀,按照花茶窨花工艺在25-30℃下窨制44-48小时,筛去桂花,留下小麦胚芽备用;
(3)将红薯洗净后去皮切成丁,送入锅中,加入红茶粉和米酒,煮沸后小火慢炖60-80分钟,取出冷冻干燥后粉碎,得到红薯粉;
(4)将佩兰、鹿蹄草、胡秃子等中药原料混合粉碎,加入7-8倍清水,文火煎煮1-2小时,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述小麦胚芽平铺在烤架上,下面点燃增香炭对其进行烤制,微火慢烤至小麦胚芽出香,冷却后磨粉,得到小麦胚芽粉,再与上述红薯粉、中药粉混合均匀,超微粉碎后灭菌包装,得到成品。
与现有技术相比,本发明的优点是:
本发明将小麦胚芽与桂花混合窨制,再用特制增香炭微火慢烤,与红薯等混合制成,成品胚芽粉含有花香、酒香、炭香,香味独特浓郁,口感更佳,在保留胚芽营养成分的同时具有化痰止咳、益气生津、健脾开胃、滋补肝肾、润肠通便等功效。
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:
一种桂花米酒小麦胚芽粉,是由下述重量(斤)的原料制成:
小麦胚芽100、桂花30、红薯20、红茶粉4、米酒50、佩兰3、鹿蹄草2、胡秃子6、半枝莲1、甘松2、玉蝴蝶3、鸡血藤1、增香炭适量;
所述增香炭是由下述重量比的原料制成:合欢皮:桂枝:竹炭=1:1:4。
一种桂花米酒小麦胚芽粉制备方法,包括以下步骤:
(1)将合欢皮、桂枝低温烘干后粉碎至80目细度,将竹炭晒干后粉碎至60目细度,将三种粉末混合均匀,压制成炭块,得到增香炭;
(2)将新鲜桂花用含有1%白醋的凉水浸泡30分钟,洗净后摊放在阴凉通风处10小时,将小麦胚芽洗净后晒干,与萎蔫的桂花混合均匀,按照花茶窨花工艺在25℃下窨制48小时,筛去桂花,留下小麦胚芽备用;
(3)将红薯洗净后去皮切成丁,送入锅中,加入红茶粉和米酒,煮沸后小火慢炖80分钟,取出冷冻干燥后粉碎,得到红薯粉;
(4)将佩兰、鹿蹄草、胡秃子等中药原料混合粉碎,加入8倍清水,文火煎煮2小时,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述小麦胚芽平铺在烤架上,下面点燃增香炭对其进行烤制,微火慢烤至小麦胚芽出香,冷却后磨粉,得到小麦胚芽粉,再与上述红薯粉、中药粉混合均匀,超微粉碎后灭菌包装,得到成品。
Claims (2)
1.一种桂花米酒小麦胚芽粉,其特征在于是由下述重量份的原料制成:小麦胚芽100-120、桂花30-40、红薯20-30、红茶粉4-5、米酒50-60、佩兰3-4、鹿蹄草2-3、胡秃子6-7、半枝莲1-2、甘松2-3、玉蝴蝶3-4、鸡血藤1-2、增香炭适量;所述增香炭是由下述重量比的原料制成:合欢皮:桂枝:竹炭=1:1:3-5。
2.一种如权利要求1所述的桂花米酒小麦胚芽粉的制备方法,其特征在于包括以下步骤:(1)将合欢皮、桂枝低温烘干后粉碎至80-100目细度,将竹炭晒干后粉碎至60-80目细度,将三种粉末混合均匀,压制成炭块,得到增香炭;
(2)将新鲜桂花用含有1-2%白醋的凉水浸泡20-30分钟,洗净后摊放在阴凉通风处10-12小时,将小麦胚芽洗净后晒干,与萎蔫的桂花混合均匀,按照花茶窨花工艺在25-30℃下窨制44-48小时,筛去桂花,留下小麦胚芽备用;
(3)将红薯洗净后去皮切成丁,送入锅中,加入红茶粉和米酒,煮沸后小火慢炖60-80分钟,取出冷冻干燥后粉碎,得到红薯粉;
(4)将佩兰、鹿蹄草、胡秃子、半枝莲、甘松、玉蝴蝶、鸡血藤混合粉碎,加入7-8倍清水,文火煎煮1-2小时,过滤,滤液喷雾干燥,得到中药粉;
(5)将上述小麦胚芽平铺在烤架上,下面点燃增香炭对其进行烤制,微火慢烤至小麦胚芽出香,冷却后磨粉,得到小麦胚芽粉,再与上述红薯粉、中药粉混合均匀,超微粉碎后灭菌包装,得到成品。
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