CN104171822A - 一种降糖保健型米粉的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
一种降糖保健型米粉的制备方法，涉及副食品加工技术领域，由以下原材料组成：白米55-75份、大豆15-35份、核桃6-10份、人参3-5份、黄芪8-12份、玄参4-8份。本发明的有益效果是：本发明工艺流程简洁，选用的辅助原料，无毒无副作用，采用低温研磨，保留原有的营养成分，具有保健作用，长期食用起到双向调节血糖的作用，不含有任何的添加剂，纯天然绿色食品，适合各种人群食用。
Description
技术领域
本发明涉及副食品加工技术领域，具体涉及一种降糖保健型米粉的制备方法。
背景技术
米粉，汉族特色小吃，是中国南方地区非常流行的美食。米粉以大米为原料，经浸泡、蒸煮和压条等工序制成的条状、丝状米制品，而不是词义上理解的以大米为原料以研磨制成的粉状物料。米粉质地柔韧，富有弹性，水煮不糊汤，干炒不易断，配以各种菜码或汤料进行汤煮或干炒，爽滑入味，深受广大消费者的喜爱，米粉品种众多，可分为排米粉、方块米粉、波纹米粉、银丝米粉、湿米粉和干米粉等。但是单单是食用米粉其口感及其功效都会有流失，消化性差，价格也偏高。
发明内容：
本发明所要解决的技术问题在于提供一种配比合理，口感纯正的降糖保健型米粉的制备方法。
本发明所要解决的技术问题采用以下技术方案来实现：
一种降糖保健型米粉的制备方法，其特征在于：包括以下生产加工步骤：
1)称取以下重量份的原料备用：白米55-75份、大豆15-35份、核桃6-10份、人参3-5份、黄芪8-12份、玄参4-8份。
2)将原料中的核桃进行生炒后，去壳，去除核桃仁后，将其放入研磨机中，控制温度为8-12℃后，研磨12-16min后，得到核桃粉备用。
3)将白米、大豆分别在8-12℃的清水中进行浸泡48h后，取出晾干，混合后置放于研磨设备中进行研磨，控制温度为8-12℃，研磨时间为12-15min后，得到混合粉。
4)将原料中的人参、黄芪、玄参置于容器中，加入水进行重复煎煮两次，第一次加入投料量的8-12倍的水进行煎煮1-2h，第二次加入投料量的6-10倍水进行煎煮40-60min后，合并两次煎煮的药液，过滤，将滤出的滤液进行浓缩至20℃下的相对密度为1.28-1.32的浸膏。
5)将步骤2)3)4)中的核桃粉、混合粉和浸膏搅拌混匀，在20℃下烘烤3h，再在30℃下烘烤5h，最后在35-40℃下烘烤20h后，采用分选筛分选后得到的粉末状产物即为本发明所要制备的降糖保健型米粉成品，密封包装入库。
所述的步骤5)中所使用的分选筛为目数为80目的标准筛。
大豆还有丰富的优质蛋白，不饱和脂肪酸，钙及B族维生素，大豆蛋白质海亮约为35％-40％，除蛋氨酸外，其余必须氨基酸的组成和比例与动物蛋白相似，而富含谷类蛋白质缺乏的懒氨酸，食欲谷类蛋白质互补的天然理想食品。大豆中脂肪的含量为15％-20％，其中不饱和脂肪酸占85％，亚油酸高达50％，且笑话效率高，还含有较多的磷脂，大豆中，碳水化合物海亮约为25％-30％，有一半是膳食纤维，大豆中含有丰富的鳞、铁、钙，维生素B1、维生素B2和烟酸等B族维生素，胡萝卜素和丰富的维生素E。
核桃具有润肌，补脑，黑须发。多吃利小便，去五痔，开胃，通润血脉，骨肉细腻。补气养血，润燥化痰，益命门，利三焦，温肺润肠，治虚寒喘嗽、腰腿重痛、心腹疝痛、血痢肠风，散肿痛，发痘疮，制铜毒。同破故纸蜜丸服，补下焦。治损伤、尿道结石。减少动脉硬化、让动脉保持柔软的成分，还含有抗氧化剂和α-亚麻酸，保护动脉，有助于身体健康
人参味苦甘，补中带表，大以生胃经，祛暑气，研究证明，人参提取物有明显抑制兔及其大鼠肾上腺所致的高血糖，对胰岛素引起的兔的低血糖有回升作用。
黄芪味甘性温，入肺、脾经，具有补中益气，益气固表之功效，另外黄芪还具有双向调节血压作者用，能够明显的对抗肾上腺素引起的血压升高。
玄参拥有清热凉血，滋阴降火，解毒散结，主温热病热和营血，身热，烦渴，舌绛，发斑，骨蒸劳嗽，虚烦不寤，津伤便秘，目涩昏花，咽喉喉肿痛，瘰疬痰核，痈疽疮毒。
本发明的有益效果是：本发明工艺流程简洁，选用的辅助原料，无毒无副作用，采用低温研磨，保留原有的营养成分，具有保健作用，长期食用起到双向调节血糖的作用，不含有任何的添加剂，纯天然绿色食品，适合各种人群食用。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例1
1)称取以下重量份的原料备用：白米55kg、大豆15kg、核桃6kg、人参3kg、黄芪8kg、玄参4kg。
2)将原料中的核桃进行生炒后，去壳，去除核桃仁后，将其放入研磨机中，控制温度为8℃后，研磨12min后，得到核桃粉备用。
3)将白米、大豆分别在8℃的清水中进行浸泡48h后，取出晾干，混合后置放于研磨设备中进行研磨，控制温度为8℃，研磨时间为12min后，得到混合粉。
4)将原料中的人参、黄芪、玄参置于容器中，加入水进行重复煎煮两次，第一次加入投料量的8倍的水进行煎煮1h，第二次加入投料量的6倍水进行煎煮40min后，合并两次煎煮的药液，过滤，将滤出的滤液进行浓缩至20℃下的相对密度为1.28的浸膏。
5)将步骤2)3)4)中的核桃粉、混合粉和浸膏搅拌混匀，在20℃下烘烤3h，再在30℃下烘烤5h，最后在35℃下烘烤20h后，采用分选筛分选后得到的粉末状产物即为本发明所要制备的降糖保健型米粉成品，密封包装入库，分选筛为目数为80目的标准筛。
实施例2
1)称取以下重量份的原料备用：白米75kg、大豆35kg、核桃10kg、人参5kg、黄芪12kg、玄参8kg。
2)将原料中的核桃进行生炒后，去壳，去除核桃仁后，将其放入研磨机中，控制温度为12℃后，研磨16min后，得到核桃粉备用。
3)将白米、大豆分别在12℃的清水中进行浸泡48h后，取出晾干，混合后置放于研磨设备中进行研磨，控制温度为12℃，研磨时间为15min后，得到混合粉。
4)将原料中的人参、黄芪、玄参置于容器中，加入水进行重复煎煮两次，第一次加入投料量的12倍的水进行煎煮2h，第二次加入投料量的10倍水进行煎煮60min后，合并两次煎煮的药液，过滤，将滤出的滤液进行浓缩至20℃下的相对密度为1.32的浸膏。
5)将步骤2)3)4)中的核桃粉、混合粉和浸膏搅拌混匀，在20℃下烘烤3h，再在30℃下烘烤5h，最后在40℃下烘烤20h后，采用分选筛分选后得到的粉末状产物即为本发明所要制备的降血压米粉成品，密封包装入库，分选筛为目数为80目的标准筛。
实施例3
1)称取以下重量份的原料备用：白米65kg、大豆25kg、核桃8kg、人参4kg、黄芪10kg、玄参6kg。
2)将原料中的核桃进行生炒后，去壳，去除核桃仁后，将其放入研磨机中，控制温度为10℃后，研磨14min后，得到核桃粉备用。
3)将白米、大豆分别在10℃的清水中进行浸泡48h后，取出晾干，混合后置放于研磨设备中进行研磨，控制温度为10℃，研磨时间为13min后，得到混合粉。
4)将原料中的人参、黄芪、玄参置于容器中，加入水进行重复煎煮两次，第一次加入投料量的10倍的水进行煎煮1.5h，第二次加入投料量的8倍水进行煎煮50min后，合并两次煎煮的药液，过滤，将滤出的滤液进行浓缩至20℃下的相对密度为1.30的浸膏。
5)将步骤2)3)4)中的核桃粉、混合粉和浸膏搅拌混匀，在20℃下烘烤3h，再在30℃下烘烤5h，最后在37.5℃下烘烤20h后，采用分选筛分选后得到的粉末状产物即为本发明所要制备的降糖保健型米粉成品，密封包装入库，分选筛为目数为80目的标准筛。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种降糖保健型米粉的制备方法，其特征在于：包括以下生产加工步骤：
1)称取以下重量份的原料备用：白米55-75份、大豆15-35份、核桃6-10份、人参3-5份、黄芪8-12份、玄参4-8份。
2)将原料中的核桃进行生炒后，去壳，去除核桃仁后，将其放入研磨机中，控制温度为8-12℃后，研磨12-16min后，得到核桃粉备用。
3)将白米、大豆分别在8-12℃的清水中进行浸泡48h后，取出晾干，混合后置放于研磨设备中进行研磨，控制温度为8-12℃，研磨时间为12-15min后，得到混合粉。
4)将原料中的人参、黄芪、玄参置于容器中，加入水进行重复煎煮两次，第一次加入投料量的8-12倍的水进行煎煮1-2h，第二次加入投料量的6-10倍水进行煎煮40-60min后，合并两次煎煮的药液，过滤，将滤出的滤液进行浓缩至20℃下的相对密度为1.28-1.32的浸膏。
5)将步骤2)3)4)中的核桃粉、混合粉和浸膏搅拌混匀，在20℃下烘烤3h，再在30℃下烘烤5h，最后在35-40℃下烘烤20h后，采用分选筛分选后得到的粉末状产物即为本发明所要制备的降糖保健型米粉成品，密封包装入库。
2.根据权利要求1中的一种降糖保健型米粉的制备方法，其特征在于：所述的步骤5)中所使用的分选筛为目数为80目的标准筛。
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