CN104106779A - 一种健脾开胃保健米及其制备方法 - Google Patents
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Abstract
本发明公开了一种健脾开胃保健米及其制备方法,由下列重量份的原料组成:紫米260-280、甜杏仁15-30、菠萝蜜核20-30、紫薯30-50、黑番茄20-30、歪头菜15-25、竹荪10-15、藕粉15-20、鼠曲草2-3、甘松1-3、菊芋2-4、柠条花1-2、梵天花1-2、碱蓬草1-3、红枣醋适量、食品添加剂10-15。本发明健脾开胃保健米,香浓软韧丝甜,营养美味,老少皆宜,并具益胃润肠、滋阴健脾的保健功效,长期食用,能够提高机体抗氧化能力,延缓衰老,补虚强体。
Description
技术领域
本发明涉及一种健脾开胃保健米及其制备方法,属于食品加工技术领域。
背景技术
随着人们生活水平的提高,各种精粮及肉类成了人们的主粮。由于精粮和肉类中能量高,缺失人体必须的纤维素和部分维生素及其他微量之素,再加上营养结构不平衡,造成了糖尿病、高血压、高血脂等慢性疾病的迅速增加。对于上述代谢紊乱疾病,用饮食疗法进行调控是最基本的方法,也是最重要的方法之一。
目前,大米是中国人传统的主食,特别在我国南方地区。但是随着人们生活水平的提高,对主食的风味型、营养型、保健型均有所要求,为了满足人们的需求,提供一种复合营养保健大米,营养均衡且增强保健功能。
发明内容
本发明的目的在于提供一种健脾开胃保健米及其制备方法。
本发明采用的技术方案如下:
一种健脾开胃保健米,由下述重量份的原料制成:
紫米260-280、甜杏仁15-30、菠萝蜜核20-30、紫薯30-50、黑番茄20-30、歪头菜15-25、竹荪10-15、藕粉15-20、鼠曲草2-3、甘松1-3、菊芋2-4、柠条花1-2、梵天花1-2、碱蓬草1-3、红枣醋适量、食品添加剂10-15;
所述的食品添加剂由下述重量份的原料制成:金耳5-10、雄蚕蛾粉2-4、苔干50-80、羊奶30-40、红糟3-5、韭菜花8-12、茶花粉2-4、阳荷6-10、苦瓜籽粉8-10、花胶6-8、牛磺酸0.2-0.5、米酒适量;
所述的食品添加剂的的制备方法为:a、将韭菜花、阳荷分别除杂洗净,加适量食盐揉拌腌制20-40分钟,冲洗沥干绞制成糜,与红酒糟搅拌均匀,静置发酵2-4天,得韭菜酱;b、将金耳、花胶分别除杂洗净,在温水泡发2-4小时,捞出沥干切制成碎块,与韭菜花酱一并放入羊奶中,文火隔水熬制1-2小时,冷冻干燥研磨成粉,得羊奶营养粉;c、将雄蚕蛾粉文火炒香冷却,将苔干除杂切丝,与炒香雄蚕蛾粉及适量米酒揉拌均匀,压实腌制3-5天,绞磨成浆,与其他剩余原料混合,文火熬煮熟香,喷雾干燥,得苔干粉,与牛奶营养粉混合均匀,即得。
所述的健脾开胃保健米的制备方法,包括以下步骤:
(1)、将甜杏仁、菠萝蜜核除杂洗净晒干破碎成颗粒,放入红枣醋中浸泡0.5-1小时,捞出颗粒,文火炒制干香,辗磨成粉,得核仁粉;
(2)、将紫薯、黑番茄、歪头菜、竹荪除杂洗净,冻干破碎成末,得冻干蔬菜粉;
(3)、将鼠曲草、甘松、菊芋、柠条花、梵天花、碱蓬草加10-20倍水煎煮2-3小时,过滤去渣,滤液超滤得精制液;
(4)、将紫米除杂洗净,与精制液混合,在0.2-0.4Mpa下浸泡30-60分钟,煮沸磨制成浆,得紫米浆;
(5)、将核仁粉、冻干蔬菜粉、紫米浆及其他剩余原料倒入搅拌罐中搅拌均匀,加热糊化后送入造粒机中造粒,再经烘干、筛分、包装,即得。
本发明中歪头菜为蝶形花科、野豌豆属嫩茎叶,补虚调肝,理气止痛,清热利尿。主治虚劳,头晕,浮肿,疗毒等病症;梵天花属锦葵科,主要功效为祛风利湿;消热解毒;阳荷为芭蕉目,姜科植物的鲜嫩花苞,有利于保持消化道通畅,维持正常的排便功能,可治疗便秘,消积健胃,对于糖尿病有特殊功效。
与现有技术相比,本发明的优点是:
本发明健脾开胃保健米,香浓软韧丝甜,营养美味,老少皆宜,并具益胃润肠、滋阴健脾的保健功效,长期食用,能够提高机体抗氧化能力,延缓衰老,补虚强体。
具体实施方式
一种健脾开胃保健米,由下述重量(斤)的原料制成:
紫米280、甜杏仁30、菠萝蜜核30、紫薯50、黑番茄30、歪头菜25、竹荪12、藕粉20、鼠曲草2、甘松2、菊芋3、柠条花2、梵天花2、碱蓬草2、红枣醋适量、食品添加剂15;
所述的食品添加剂由下述重量(斤)的原料制成:金耳10、雄蚕蛾粉4、苔干80、羊奶36、红糟5、韭菜花12、茶花粉4、阳荷10、苦瓜籽粉10、花胶8、牛磺酸0.5、米酒适量;
所述的食品添加剂的的制备方法为:a、将韭菜花、阳荷分别除杂洗净,加适量食盐揉拌腌制40分钟,冲洗沥干绞制成糜,与红酒糟搅拌均匀,静置发酵4天,得韭菜酱;b、将金耳、花胶分别除杂洗净,在温水泡发4小时,捞出沥干切制成碎块,与韭菜花酱一并放入羊奶中,文火隔水熬制2小时,冷冻干燥研磨成粉,得羊奶营养粉;c、将雄蚕蛾粉文火炒香冷却,将苔干除杂切丝,与炒香雄蚕蛾粉及适量米酒揉拌均匀,压实腌制5天,绞磨成浆,与其他剩余原料混合,文火熬煮熟香,喷雾干燥,得苔干粉,与牛奶营养粉混合均匀,即得。
所述的健脾开胃保健米的制备方法,包括以下步骤:
(1)、将甜杏仁、菠萝蜜核除杂洗净晒干破碎成颗粒,放入红枣醋中浸泡1小时,捞出颗粒,文火炒制干香,辗磨成粉,得核仁粉;
(2)、将紫薯、黑番茄、歪头菜、竹荪除杂洗净,冻干破碎成末,得冻干蔬菜粉;
(3)、将鼠曲草、甘松、菊芋、柠条花、梵天花、碱蓬草加20倍水煎煮3小时,过滤去渣,滤液超滤得精制液;
(4)、将紫米除杂洗净,与精制液混合,在0.3Mpa下浸泡40分钟,煮沸磨制成浆,得紫米浆;
(5)、将核仁粉、冻干蔬菜粉、紫米浆及其他剩余原料倒入搅拌罐中搅拌均匀,加热糊化后送入造粒机中造粒,再经烘干、筛分、包装,即得。
Claims (2)
1.一种健脾开胃保健米,其特征在于是由下述重量份的原料制成:
紫米260-280、甜杏仁15-30、菠萝蜜核20-30、紫薯30-50、黑番茄20-30、歪头菜15-25、竹荪10-15、藕粉15-20、鼠曲草2-3、甘松1-3、菊芋2-4、柠条花1-2、梵天花1-2、碱蓬草1-3、红枣醋适量、食品添加剂10-15;
所述的食品添加剂由下述重量份的原料制成:金耳5-10、雄蚕蛾粉2-4、苔干50-80、羊奶30-40、红糟3-5、韭菜花8-12、茶花粉2-4、阳荷6-10、苦瓜籽粉8-10、花胶6-8、牛磺酸0.2-0.5、米酒适量;
所述的食品添加剂的的制备方法为:a、将韭菜花、阳荷分别除杂洗净,加适量食盐揉拌腌制20-40分钟,冲洗沥干绞制成糜,与红酒糟搅拌均匀,静置发酵2-4天,得韭菜酱;b、将金耳、花胶分别除杂洗净,在温水泡发2-4小时,捞出沥干切制成碎块,与韭菜花酱一并放入羊奶中,文火隔水熬制1-2小时,冷冻干燥研磨成粉,得羊奶营养粉;c、将雄蚕蛾粉文火炒香冷却,将苔干除杂切丝,与炒香雄蚕蛾粉及适量米酒揉拌均匀,压实腌制3-5天,绞磨成浆,与其他剩余原料混合,文火熬煮熟香,喷雾干燥,得苔干粉,与牛奶营养粉混合均匀,即得。
2.一种如权利要求1所述的健脾开胃保健米的制备方法,其特征在于包括以下步骤:
(1)、将甜杏仁、菠萝蜜核除杂洗净晒干破碎成颗粒,放入红枣醋中浸泡0.5-1小时,捞出颗粒,文火炒制干香,辗磨成粉,得核仁粉;
(2)、将紫薯、黑番茄、歪头菜、竹荪除杂洗净,冻干破碎成末,得冻干蔬菜粉;
(3)、将鼠曲草、甘松、菊芋、柠条花、梵天花、碱蓬草加10-20倍水煎煮2-3小时,过滤去渣,滤液超滤得精制液;
(4)、将紫米除杂洗净,与精制液混合,在0.2-0.4Mpa下浸泡30-60分钟,煮沸磨制成浆,得紫米浆;
(5)、将核仁粉、冻干蔬菜粉、紫米浆及其他剩余原料倒入搅拌罐中搅拌均匀,加热糊化后送入造粒机中造粒,再经烘干、筛分、包装,即得。
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