CN104171975A - 一种奶香小麦糊及其制备方法 - Google Patents
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Abstract
本发明公开了一种奶香小麦糊,由以下重量份的原料制成:小麦仁210-240、碎米荠7-8、芭蕉芋淀粉5-8、奶粉5-7、果葡糖浆8-9、苦瓜6-8、板栗仁9-11、荔枝4-8、河蚌肉7-8、猴面包9-10、红毛丹8-9、山药7-9、桑葚6-7、厚朴1-2、苹果叶1-2、向日葵叶2-3、禾雀花2-3、川穹1-2、余甘子1-2、竹叶青酒适量、营养添加粉10-12;本发明的小麦糊具有营养成分高、口感鲜美的特点,融入了苦瓜、河蚌肉,风味独特、营养丰富,其中添加的多种蔬菜、水果具有补脾养胃、生津益肺、理气补血、补心安神的功效。
Description
技术领域
本发明主要涉及既食食品领域,尤其涉及一种奶香小麦糊及其制备方法。
背景技术
目前市场上销售的即食食品种类繁多,但大多脂肪含量超标,长期食用对人体健康造成危害,且多不具有保健功能,已不能满足消费者的需求。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种奶香小麦糊及其制备方法。
本发明是通过以下技术方案实现的:
一种奶香小麦糊,其特征在于由以下重量份的原料制成:
小麦仁210-240、碎米荠7-8、芭蕉芋淀粉5-8、奶粉5-7、果葡糖浆8-9、苦瓜6-8、板栗仁9-11、荔枝4-8、河蚌肉7-8、猴面包9-10、红毛丹8-9、山药7-9、桑葚6-7、厚朴1-2、苹果叶1-2、向日葵叶2-3、禾雀花2-3、川穹1-2、余甘子1-2、竹叶青酒适量、营养添加粉10-12;
所述的营养添加粉由以下重量份的原料制成:
牛骨汤20-30、牛肚7-9、牛奶5-6、蜂王浆6-7、薏仁米7-9、银耳5-6、红糖4-5、马蹄浆液15-20、大红袍茶粉4-6、茶叶草1-2、芦苇根2-3、当归叶4-5、山药2-4、艾纳香叶1-2、金银花2-3;
制备方法为:(1)将薏仁米、银耳置于马蹄浆液中浸泡2-3小时后,薏仁米、银耳、红糖连同未被吸收的马蹄浆液混合打浆,所得浆液经喷雾干燥处理后,得薏仁米银耳粉;
(2)将茶叶草、芦苇根、当归叶、山药、艾纳香叶、金银花混合,水提2-3次,过滤,合并滤液;
(3)将步骤(2)所得滤液与牛骨汤混合入锅,在锅中再加入牛肚、牛奶、蜂王浆、大红袍茶粉,文火煮1-2小时后,加入步骤(3)所得薏仁米银耳粉以及剩余各原料,小火熬制成膏,烘干,粉碎成粉末,即得;
所述的奶香小麦糊的制备方法,其特征在于包括以下步骤:
(1)将厚朴、苹果叶、向日葵叶、禾雀花、川穹、余甘子用纱布包裹成中药包后与小麦仁、板栗仁混合入锅,加3-4倍水,小火煮40-60分钟,将小麦仁、出料,烘干,研磨成粉;将板栗仁与锅内剩余液体混合研磨成糊,板栗糊中加入奶粉、果葡糖浆混合均匀,得板栗酱;
(2)将河蚌肉置于竹叶青酒中浸泡3-4小时,出料,河蚌肉外裹上板栗酱后置于烤箱中烘烤至焦酥,出料,研磨成粉,得河蚌肉香酥粉;
(3)碎米荠、苦瓜、荔枝、猴面包、红毛丹、山药、桑葚混合打浆,得果蔬浆液,将果蔬浆液置于锅中,加入芭蕉芋淀粉混合均匀,小火熬制成膏,烘干,研磨成粉,得果蔬粉;
(4)将步骤(1)、(2)、(3)处理后的物料与剩余各原料混合均匀,将混合物料倒入调湿器,调节水分含量为10%-20%,将调湿后的混合物料送入膨化机中膨化处理,膨化温度为130℃-150℃,再将膨化后的混合物料进行超微粉碎,即得。
本发明的优点是:
本发明的小麦糊具有营养成分高、口感鲜美的特点,融入了苦瓜、河蚌肉,风味独特、营养丰富,其中添加的多种蔬菜、水果具有补脾养胃、生津益肺、理气补血、补心安神的功效,本发明含有奶粉,使得小麦糊具有奶香味,增进食欲。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种奶香小麦糊,由以下重量份的原料制成:
小麦仁240、碎米荠8、芭蕉芋淀粉8、奶粉7、果葡糖浆9、苦瓜8、板栗仁11、荔枝8、河蚌肉8、猴面包10、红毛丹9、山药9、桑葚7、厚朴2、苹果叶2、向日葵叶3、禾雀花3、川穹2、余甘子2、竹叶青酒适量、营养添加粉12;
所述的营养添加粉由以下重量份的原料制成:
牛骨汤30、牛肚9、牛奶6、蜂王浆7、薏仁米9、银耳6、红糖5、马蹄浆液20、大红袍茶粉6、茶叶草2、芦苇根3、当归叶5、山药4、艾纳香叶2、金银花3;
制备方法为:(1)将薏仁米、银耳置于马蹄浆液中浸泡3小时后,薏仁米、银耳、红糖连同未被吸收的马蹄浆液混合打浆,所得浆液经喷雾干燥处理后,得薏仁米银耳粉;
(2)将茶叶草、芦苇根、当归叶、山药、艾纳香叶、金银花混合,水提3次,过滤,合并滤液;
(3)将步骤(2)所得滤液与牛骨汤混合入锅,在锅中再加入牛肚、牛奶、蜂王浆、大红袍茶粉,文火煮2小时后,加入步骤(3)所得薏仁米银耳粉以及剩余各原料,小火熬制成膏,烘干,粉碎成粉末,即得;
所述的奶香小麦糊的制备方法,包括以下步骤:
(1)将厚朴、苹果叶、向日葵叶、禾雀花、川穹、余甘子用纱布包裹成中药包后与小麦仁、板栗仁混合入锅,加4倍水,小火煮60分钟,将小麦仁、出料,烘干,研磨成粉;将板栗仁与锅内剩余液体混合研磨成糊,板栗糊中加入奶粉、果葡糖浆混合均匀,得板栗酱;
(2)将河蚌肉置于竹叶青酒中浸泡4小时,出料,河蚌肉外裹上板栗酱后置于烤箱中烘烤至焦酥,出料,研磨成粉,得河蚌肉香酥粉;
(3)碎米荠、苦瓜、荔枝、猴面包、红毛丹、山药、桑葚混合打浆,得果蔬浆液,将果蔬浆液置于锅中,加入芭蕉芋淀粉混合均匀,小火熬制成膏,烘干,研磨成粉,得果蔬粉;
(4)将步骤(1)、(2)、(3)处理后的物料与剩余各原料混合均匀,将混合物料倒入调湿器,调节水分含量为20%,将调湿后的混合物料送入膨化机中膨化处理,膨化温度为150℃,再将膨化后的混合物料进行超微粉碎,即得。
Claims (2)
1.一种奶香小麦糊,其特征在于由以下重量份的原料制成:
小麦仁210-240、碎米荠7-8、芭蕉芋淀粉5-8、奶粉5-7、果葡糖浆8-9、苦瓜6-8、板栗仁9-11、荔枝4-8、河蚌肉7-8、猴面包9-10、红毛丹8-9、山药7-9、桑葚6-7、厚朴1-2、苹果叶1-2、向日葵叶2-3、禾雀花2-3、川穹1-2、余甘子1-2、竹叶青酒适量、营养添加粉10-12;
所述的营养添加粉由以下重量份的原料制成:
牛骨汤20-30、牛肚7-9、牛奶5-6、蜂王浆6-7、薏仁米7-9、银耳5-6、红糖4-5、马蹄浆液15-20、大红袍茶粉4-6、茶叶草1-2、芦苇根2-3、当归叶4-5、山药2-4、艾纳香叶1-2、金银花2-3;
制备方法为:(1)将薏仁米、银耳置于马蹄浆液中浸泡2-3小时后,薏仁米、银耳、红糖连同未被吸收的马蹄浆液混合打浆,所得浆液经喷雾干燥处理后,得薏仁米银耳粉;
(2)将茶叶草、芦苇根、当归叶、山药、艾纳香叶、金银花混合,水提2-3次,过滤,合并滤液;
(3)将步骤(2)所得滤液与牛骨汤混合入锅,在锅中再加入牛肚、牛奶、蜂王浆、大红袍茶粉,文火煮1-2小时后,加入步骤(3)所得薏仁米银耳粉以及剩余各原料,小火熬制成膏,烘干,粉碎成粉末,即得。
2.根据权利要求1所述的奶香小麦糊的制备方法,其特征在于包括以下步骤:
(1)将厚朴、苹果叶、向日葵叶、禾雀花、川穹、余甘子用纱布包裹成中药包后与小麦仁、板栗仁混合入锅,加3-4倍水,小火煮40-60分钟,将小麦仁、出料,烘干,研磨成粉;将板栗仁与锅内剩余液体混合研磨成糊,板栗糊中加入奶粉、果葡糖浆混合均匀,得板栗酱;
(2)将河蚌肉置于竹叶青酒中浸泡3-4小时,出料,河蚌肉外裹上板栗酱后置于烤箱中烘烤至焦酥,出料,研磨成粉,得河蚌肉香酥粉;
(3)碎米荠、苦瓜、荔枝、猴面包、红毛丹、山药、桑葚混合打浆,得果蔬浆液,将果蔬浆液置于锅中,加入芭蕉芋淀粉混合均匀,小火熬制成膏,烘干,研磨成粉,得果蔬粉;
(4)将步骤(1)、(2)、(3)处理后的物料与剩余各原料混合均匀,将混合物料倒入调湿器,调节水分含量为10%-20%,将调湿后的混合物料送入膨化机中膨化处理,膨化温度为130℃-150℃,再将膨化后的混合物料进行超微粉碎,即得。
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