CN104000114A - 一种紫薯果仁锅巴及其加工方法 - Google Patents
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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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
一种紫薯果仁锅巴及其加工方法
技术领域
[0001] 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
[0002]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
[0003] 本发明的目的在于提供一种紫薯果仁锅巴及其加工方法。
[0004] 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:(I)、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,力口水煎煮,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。
[0005] 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)、将黄黏米洗净浙干,在90-100°C下烘制15-25分钟,取出喷淋薏仁油同时搅动至浸润均匀,捞出浙干,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。
[0006] 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。
[0007] 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
[0008] 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:(I)、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。
[0009] 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)、将黄黏米洗净浙干,在100°C下烘制25分钟,取出喷淋薏仁油同时搅动至浸润均匀,捞出浙干,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:(I)、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,力口水煎煮,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)、将黄黏米洗净浙干,在90-100°C下烘制15-25分钟,取出喷淋薏仁油同时搅动至浸润均匀,捞出浙干,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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