CN104000114A - 一种紫薯果仁锅巴及其加工方法 - Google Patents
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Abstract
本发明公开了一种紫薯果仁锅巴及其加工方法，由下列重量份的原料组成：黄黏米100-200、西米6-8、紫薯40-60、核桃仁10-15、榛子仁8-10、黑花生6-12、蔓荆子1-2、紫芝1-2、牛蒡籽2-3、面条菜3-5、三七花1-3、蓝莓叶2-3、沙棘叶2-3、营养添加剂10-15、米醋适量、薏仁油10-15。本发明紫薯果仁锅巴，工艺简单易操作，成品厚薄均匀，色泽黑白分布均匀，香浓酥脆，融合紫薯、果仁独特口感香味，风味独特，营养丰富，常食能够改善肠胃功能，促进消化，还能改善血糖、血脂平衡，恢复机体功能，有益人体健康。
Description
技术领域
本发明涉及一种紫薯果仁锅巴及其加工方法，属于食品加工技术领域。
背景技术
目前锅巴是深受广大消费者喜爱的小食品，已有大米锅巴、小米锅巴、大豆锅巴等多种产品，配料主要以米或面类、淀粉和风味烧烤调料组成。随着生活水平的提高，人们不仅讲究食品营养均衡，同时也追求食品的独特风味，但由于传统锅巴原料组成单一，不能满足人们对其营养、风味的追求，亟需一种操作方便，营养丰富均衡，风味独特的锅巴，迎合市场需求。
发明内容
本发明的目的在于提供一种紫薯果仁锅巴及其加工方法。
本发明采用的技术方案如下：
一种紫薯果仁锅巴，是由以下重量份的原料组成：
黄黏米100-200、西米6-8、紫薯40-60、核桃仁10-15、榛子仁8-10、黑花生6-12、蔓荆子1-2、紫芝1-2、牛蒡籽2-3、面条菜3-5、三七花1-3、蓝莓叶2-3、沙棘叶2-3、营养添加剂10-15、米醋适量、薏仁油10-15；
所述的营养添加剂由下述重量份的原料制成：菠萝蜜种仁粉6-10、树葡萄20-30、山楂粉6-10、黑豆皮粉8-12、余甘子粉4-8、猪皮冻15-20、玛卡粉4-6、金樱子3-5、火棘果3-5、走马胎2-3、丹参1-2、蜂蜜6-10、葡萄酒30-50、沙棘油3-6；
所述的营养添加剂的的制备方法为：（1）、将树葡萄洗净冷冻破碎研磨成粉，得果粉，将菠萝蜜仁粉与玛卡粉等粉体混合，入锅翻炒，同时喷淋沙棘油至粉体熟香，再精磨至160-200目，得营养粉；（2）、将金樱子、火棘果、走马胎、丹参洗净晒干粉碎至80-100目，加水煎煮，过滤去渣，滤液超滤，冷却后与葡萄酒搅拌均匀，与切制成块的猪皮冻一并入锅，文火加热，同时不断搅动至沸，加入营养粉、果粉及其他剩余原料，搅动均匀，文火焖润至稠状，即可。
所述的紫薯果仁锅巴的加工方法，包括以下步骤：
（1）、将核桃仁、榛子仁、黑花生除杂洗净，放入米醋中浸泡20-40分钟，捞出后加2-4倍水研磨成浆，煮沸10-15分钟，得果仁浆；
（2）、将紫薯去皮切块洗净，入笼蒸制熟香，捣压成泥，与西米、果仁浆混合搅拌，得紫薯果仁泥；
（3）、将黄黏米洗净沥干，在90-100℃下烘制15-25分钟，取出喷淋薏仁油同时搅动至浸润均匀，捞出沥干，入锅文火炒制熟香，得熟香米，余油待用，
（4）、将蔓荆子、紫芝、牛蒡籽、面条菜、三七花、蓝莓叶、沙棘叶加10-15倍水煎煮，过滤去渣，得煎煮液，加入熟香米拌匀浸透，入笼蒸制15-20分钟，得米饭；
（5）、将米饭、紫薯果仁泥与其他剩余原料滚揉均匀，经擀压成片，切制成块，喷涂剩余薏仁油，烤制熟香，即得。
本发明中面条菜是草本植物石竹科麦瓶草属麦瓶草的幼嫩草，能够养阴、清热、止血调经；
蓝莓叶含有大量黄酮类物质。黄酮类物质具有降血糖、降血脂、抗心律失常等40多种功效；
树葡萄，属于桃金娘科常绿灌木的果实，有利于预防心血管疾病，增强抵抗力，尤其对女性的活力年轻、皮肤亮丽有着显著促进作用；
火棘果为蔷薇科火棘属植物果实，能清除体内垃圾，改善体内循环，促进新陈代谢，有助于人体筋骨发达，增强体力及壮阳，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；
走马胎为紫金牛科植物走马胎的干燥根，能够祛风活血，强壮筋骨。
与现有技术相比，本发明的优点是：
本发明紫薯果仁锅巴，工艺简单易操作，成品厚薄均匀，色泽黑白分布均匀，香浓酥脆，融合紫薯、果仁独特口感香味，风味独特，营养丰富，常食能够改善肠胃功能，促进消化，还能改善血糖、血脂平衡，恢复机体功能，有益人体健康。
具体实施方式
一种紫薯果仁锅巴，是由以下重量（克）的原料组成：
黄黏米200、西米6、紫薯60、核桃仁15、榛子仁10、黑花生12、蔓荆子2、紫芝1、牛蒡籽3、面条菜5、三七花2、蓝莓叶2、沙棘叶3、营养添加剂15、米醋适量、薏仁油15；
所述的营养添加剂由下述重量（克）的原料制成：菠萝蜜种仁粉10、树葡萄20、山楂粉10、黑豆皮粉12、余甘子粉5、猪皮冻18、玛卡粉5、金樱子4、火棘果5、走马胎2、丹参1、蜂蜜8、葡萄酒50、沙棘油4；
所述的营养添加剂的的制备方法为：（1）、将树葡萄洗净冷冻破碎研磨成粉，得果粉，将菠萝蜜仁粉与玛卡粉等粉体混合，入锅翻炒，同时喷淋沙棘油至粉体熟香，再精磨至200目，得营养粉；（2）、将金樱子、火棘果、走马胎、丹参洗净晒干粉碎至100目，加水煎煮，过滤去渣，滤液超滤，冷却后与葡萄酒搅拌均匀，与切制成块的猪皮冻一并入锅，文火加热，同时不断搅动至沸，加入营养粉、果粉及其他剩余原料，搅动均匀，文火焖润至稠状，即可。
所述的紫薯果仁锅巴的加工方法，包括以下步骤：
（1）、将核桃仁、榛子仁、黑花生除杂洗净，放入米醋中浸泡40分钟，捞出后加3倍水研磨成浆，煮沸15分钟，得果仁浆；
（2）、将紫薯去皮切块洗净，入笼蒸制熟香，捣压成泥，与西米、果仁浆混合搅拌，得紫薯果仁泥；
（3）、将黄黏米洗净沥干，在100℃下烘制25分钟，取出喷淋薏仁油同时搅动至浸润均匀，捞出沥干，入锅文火炒制熟香，得熟香米，余油待用，
（4）、将蔓荆子、紫芝、牛蒡籽、面条菜、三七花、蓝莓叶、沙棘叶加15倍水煎煮，过滤去渣，得煎煮液，加入熟香米拌匀浸透，入笼蒸制20分钟，得米饭；
（5）、将米饭、紫薯果仁泥与其他剩余原料滚揉均匀，经擀压成片，切制成块，喷涂剩余薏仁油，烤制熟香，即得。
Claims (2)
1.一种紫薯果仁锅巴，其特征在于，是由以下重量份的原料组成：
黄黏米100-200、西米6-8、紫薯40-60、核桃仁10-15、榛子仁8-10、黑花生6-12、蔓荆子1-2、紫芝1-2、牛蒡籽2-3、面条菜3-5、三七花1-3、蓝莓叶2-3、沙棘叶2-3、营养添加剂10-15、米醋适量、薏仁油10-15；
所述的营养添加剂由下述重量份的原料制成：菠萝蜜种仁粉6-10、树葡萄20-30、山楂粉6-10、黑豆皮粉8-12、余甘子粉4-8、猪皮冻15-20、玛卡粉4-6、金樱子3-5、火棘果3-5、走马胎2-3、丹参1-2、蜂蜜6-10、葡萄酒30-50、沙棘油3-6；
所述的营养添加剂的的制备方法为：（1）、将树葡萄洗净冷冻破碎研磨成粉，得果粉，将菠萝蜜仁粉与玛卡粉等粉体混合，入锅翻炒，同时喷淋沙棘油至粉体熟香，再精磨至160-200目，得营养粉；（2）、将金樱子、火棘果、走马胎、丹参洗净晒干粉碎至80-100目，加水煎煮，过滤去渣，滤液超滤，冷却后与葡萄酒搅拌均匀，与切制成块的猪皮冻一并入锅，文火加热，同时不断搅动至沸，加入营养粉、果粉及其他剩余原料，搅动均匀，文火焖润至稠状，即可。
2.一种如权利要求1所述的紫薯果仁锅巴的加工方法，其特征在于包括以下步骤：
（1）、将核桃仁、榛子仁、黑花生除杂洗净，放入米醋中浸泡20-40分钟，捞出后加2-4倍水研磨成浆，煮沸10-15分钟，得果仁浆；
（2）、将紫薯去皮切块洗净，入笼蒸制熟香，捣压成泥，与西米、果仁浆混合搅拌，得紫薯果仁泥；
（3）、将黄黏米洗净沥干，在90-100℃下烘制15-25分钟，取出喷淋薏仁油同时搅动至浸润均匀，捞出沥干，入锅文火炒制熟香，得熟香米，余油待用，
（4）、将蔓荆子、紫芝、牛蒡籽、面条菜、三七花、蓝莓叶、沙棘叶加10-15倍水煎煮，过滤去渣，得煎煮液，加入熟香米拌匀浸透，入笼蒸制15-20分钟，得米饭；
（5）、将米饭、紫薯果仁泥与其他剩余原料滚揉均匀，经擀压成片，切制成块，喷涂剩余薏仁油，烤制熟香，即得。
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