CN104026447B - 一种椰香营养米及其加工方法 - Google Patents
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Abstract
本发明公开了一种椰香营养米及其加工方法,由下列重量份的原料组成:大米200-300、小麦粉40-60、魔芋精粉15-30、椰肉18-25、葛仙米10-15、西米5-10、金针菇40-50、大豆分离蛋白粉10-12、绞股蓝2-3、莲须1-3、栝楼皮1-2、谷精草2-3、厚朴1-2、匙羹藤2-3、苹果原醋10-20、食品添加剂7-12。本发明椰香营养米,入口椰香丝甜软滑,营养丰富均衡,富含植物蛋白、膳食纤维,充分补充营养同时促进消脂排毒,有益人体健康,同时添加中药成分,具有抗癌、降血糖、解渴利肠、补肾健脾的功效,增加保健价值。
Description
技术领域
本发明涉及一种椰香营养米及其加工方法,属于食品加工技术领域。
背景技术
目前,大米是中国人传统的主食,通常都是通过精加工得到精制大米,其外表白亮、口感软腻而受人们喜爱,但是精制大米在加工过程中,破坏大量的膳食纤维、维生素等营养物质,并不能补充人体所需营养物质。
随着人们生活水平的提高,人们逐渐认识到精制大米的不足,但粗粮又口感硬糙、不易消化吸收,不受人们喜爱,急需一种营养、保健功能健全的主食大米满足人们的需求。
发明内容
本发明的目的在于提供一种椰香营养米及其加工方法。
本发明采用的技术方案如下:
一种椰香营养米,是由以下重量份的原料组成:
大米200-300、小麦粉40-60、魔芋精粉15-30、椰肉18-25、葛仙米10-15、西米5-10、金针菇40-50、大豆分离蛋白粉10-12、绞股蓝2-3、莲须1-3、栝楼皮1-2、谷精草2-3、厚朴1-2、匙羹藤2-3、苹果原醋10-20、食品添加剂7-12;
所述的食品添加剂由下述重量份的原料制成:藤茶6-10、菊粉2-4、荷花粉3-6、大豆膳食纤维粉2-5、芒果核粉8-12、奇雅子8-10、破壁灵芝孢子粉2-4、酸角8-12、黄精6-8、麦门冬6-8、薏仁油5-8、亚麻籽油2-4、三花酒15-30;
所述的食品添加剂的的制备方法为:a、将酸角、黄精、麦门冬与三花酒一并入罐,密封浸泡5-8小时,捞出固形物,入锅文火翻炒至干后超微粉碎,与破壁灵芝孢子粉混合,加适量水煎煮,过滤去渣,滤液浓缩成稠膏状,得黄精膏;b、将藤茶加水浸提1-3次,每次加水为藤茶重量的8-15倍,在90-95℃下浸提4-8分钟,合并滤液,喷雾干燥,得藤茶粉;c、将菊粉、荷花粉、大豆膳食纤维粉、芒果核粉、奇雅子混合,入薏仁油锅内翻炒至干香,加入藤茶粉、黄精膏及其他剩余原料,搅拌均匀,烘培至干,再粉碎至60-100目,即可。
所述的椰香营养米的加工方法,包括以下步骤:
(1)、将金针菇除杂洗净,入笼蒸熟,加入苹果原醋浸泡20-30分钟,捞出烘干研磨成粉,得金针菇粉,余液待用;
(2)、将绞股蓝、莲须、栝楼皮、谷精草、厚朴、匙羹藤加水煎煮,过滤去渣,滤液超滤,与步骤(1)余液搅拌,加入除杂洗净大米,浸泡6-8小时,研磨成浆,煮沸后喷雾干燥,得大米粉;
(3)、将椰肉、葛仙米洗净,加1-3倍水打制成浆,文火煮沸,加入西米,搅拌化开,焖煮至稠状,得椰香浆;
(4)、将大米粉、金针菇粉与其他剩余原料混合,加入椰香浆揉拌,倒入搅拌罐,加适量水充分搅拌均匀,加热糊化后送入制粒机中制粒,充分干燥后冷却,分袋包装。
本发明中奇雅子为唇形科鼠尾草属的种子,营养丰富,富含52种营养元素,蛋白质、钙、铁、以及十余种抗氧化物。浸泡后食用可以起到代餐减肥、持续供能、润肠通便的作用;酸角为豆科酸豆属果实,富含糖、醋酸、酒石酸、蚁酸、柠檬酸等成分,开胃助消化,还含有钙、磷、铁等多种矿物质元素;
匙羹藤为萝藦科匙羹藤属植物匙羹藤的根茎,具祛风凉血,消肿止痛,健胃利尿之功效,还具有降血糖、抑制甜味反应等作用。
与现有技术相比,本发明的优点是:
本发明椰香营养米,入口椰香丝甜软滑,营养丰富均衡,富含植物蛋白、膳食纤维,充分补充营养同时促进消脂排毒,有益人体健康,同时添加中药成分,具有抗癌、降血糖、解渴利肠、补肾健脾的功效,增加保健价值。
具体实施方式
一种椰香营养米,是由以下重量(斤)的原料组成:
大米300、小麦粉60、魔芋精粉30、椰肉25、葛仙米15、西米10、金针菇50、大豆分离蛋白粉12、绞股蓝3、莲须2、栝楼皮2、谷精草3、厚朴2、匙羹藤3、苹果原醋20、食品添加剂12;
所述的食品添加剂由下述重量(斤)的原料制成:藤茶8、菊粉3、荷花粉5、大豆膳食纤维粉5、芒果核粉12、奇雅子10、破壁灵芝孢子粉4、酸角12、黄精8、麦门冬8、薏仁油8、亚麻籽油3、三花酒30;
所述的食品添加剂的的制备方法为:a、将酸角、黄精、麦门冬与三花酒一并入罐,密封浸泡6小时,捞出固形物,入锅文火翻炒至干后超微粉碎,与破壁灵芝孢子粉混合,加适量水煎煮,过滤去渣,滤液浓缩成稠膏状,得黄精膏;b、将藤茶加水浸提2次,每次加水为藤茶重量的12倍,在95℃下浸提8分钟,合并滤液,喷雾干燥,得藤茶粉;c、将菊粉、荷花粉、大豆膳食纤维粉、芒果核粉、奇雅子混合,入薏仁油锅内翻炒至干香,加入藤茶粉、黄精膏及其他剩余原料,搅拌均匀,烘培至干,再粉碎至100目,即可。
所述的椰香营养米的加工方法,包括以下步骤:
(1)、将金针菇除杂洗净,入笼蒸熟,加入苹果原醋浸泡30分钟,捞出烘干研磨成粉,得金针菇粉,余液待用;
(2)、将绞股蓝、莲须、栝楼皮、谷精草、厚朴、匙羹藤加水煎煮,过滤去渣,滤液超滤,与步骤(1)余液搅拌,加入除杂洗净大米,浸泡6小时,研磨成浆,煮沸后喷雾干燥,得大米粉;
(3)、将椰肉、葛仙米洗净,加2倍水打制成浆,文火煮沸,加入西米,搅拌化开,焖煮至稠状,得椰香浆;
(4)、将大米粉、金针菇粉与其他剩余原料混合,加入椰香浆揉拌,倒入搅拌罐,加适量水充分搅拌均匀,加热糊化后送入制粒机中制粒,充分干燥后冷却,分袋包装。
Claims (2)
1.一种椰香营养米,其特征在于,是由以下重量份的原料制成:
大米200-300、小麦粉40-60、魔芋精粉15-30、椰肉18-25、葛仙米10-15、西米5-10、金针菇40-50、大豆分离蛋白粉10-12、绞股蓝2-3、莲须1-3、栝楼皮1-2、谷精草2-3、厚朴1-2、匙羹藤2-3、苹果原醋10-20、食品添加剂7-12;
所述的食品添加剂由下述重量份的原料制成:藤茶6-10、菊粉2-4、荷花粉3-6、大豆膳食纤维粉2-5、芒果核粉8-12、奇雅子8-10、破壁灵芝孢子粉2-4、酸角8-12、黄精6-8、麦门冬6-8、薏仁油5-8、亚麻籽油2-4、三花酒15-30;
所述的食品添加剂的的制备方法为:a、将酸角、黄精、麦门冬与三花酒一并入罐,密封浸泡5-8小时,捞出固形物,入锅文火翻炒至干后超微粉碎,与破壁灵芝孢子粉混合,加适量水煎煮,过滤去渣,滤液浓缩成稠膏状,得黄精膏;b、将藤茶加水浸提1-3次,每次加水为藤茶重量的8-15倍,在90-95℃下浸提4-8分钟,合并滤液,喷雾干燥,得藤茶粉;c、将菊粉、荷花粉、大豆膳食纤维粉、芒果核粉、奇雅子混合,入薏仁油锅内翻炒至干香,加入藤茶粉、黄精膏及其他剩余原料,搅拌均匀,烘培至干,再粉碎至60-100目,即可。
2.一种如权利要求1所述的椰香营养米的加工方法,其特征在于包括以下步骤:
(1)、将金针菇除杂洗净,入笼蒸熟,加入苹果原醋浸泡20-30分钟,捞出烘干研磨成粉,得金针菇粉,余液待用;
(2)、将绞股蓝、莲须、栝楼皮、谷精草、厚朴、匙羹藤加水煎煮,过滤去渣,滤液超滤,与步骤(1)余液搅拌,加入除杂洗净大米,浸泡6-8小时,研磨成浆,煮沸后喷雾干燥,得大米粉;
(3)、将椰肉、葛仙米洗净,加1-3倍水打制成浆,文火煮沸,加入西米,搅拌化开,焖煮至稠状,得椰香浆;
(4)、将大米粉、金针菇粉与其他剩余原料混合,加入椰香浆揉拌,倒入搅拌罐,加适量水充分搅拌均匀,加热糊化后送入制粒机中制粒,充分干燥后冷却,分袋包装。
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