CN104172003A - 一种制馒头的蕨根面粉及其制备方法 - Google Patents
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Abstract
一种制馒头的蕨根面粉,其特征在于由以下重量份的原料制成:鲜蕨根200~250、小麦粒400~500、芝麻糊15~20、糯米粉15~25、莲藕粉10~14、熟地黄10~12、马尾连8~10、黄芩6~8、马齿苋14~16、紫苏4~6、茯苓8~12、山药12~15、生姜4~6、助剂4~5及适量的水;本发明是一种制馒头的蕨根面粉,其主料是面粉经润麦后加工制得,其中添加了芝麻糊、糯米粉、莲藕粉及蕨根制得的蕨根粉,润麦使用熟地黄、马尾连、黄芩、马齿苋等煎煮的汤汁代替水进行润麦,目的在于这些中草药的功效成分有利于淀粉及蛋白质的消化吸收,还有促进营养的均衡性,现磨的蕨根淀粉匀浆不添加任何防腐剂,尚未析出淀粉粒的蕨根淀粉匀浆可以更好的和面粉等料混合,本发明的面粉蒸出的馒头松软清香,由于蕨根粉的存在更是鲜嫩滑口,且兼具保健功能。
Description
技术领域
本发明是一种制馒头的蕨根面粉及其制备方法,属于食品中保健面粉的工艺技术领域。
背景技术
蕨根粉是从野生蕨菜的根里提炼出来的淀粉类做成的粉丝食品,因为蕨菜的根是紫色的,所以做出的粉丝也就成了“黑粉丝”。蕨根分布于贵州梵净山、陕西汉中、四川九寨沟、平武等一带深山,天然野生无污染,蕨根粉经现代工艺取其根部淀粉精制而成,保留了蕨菜根里大部分营养,对人体有保健作用。
小麦的麦粒主要由三部分组成:麦麸包裹在外约占粒重的18%-25%;麦粒赖以发芽的麦胚只占1%-2%;胚乳约占80%。胚乳与麦麸之间还有糊粉层粘连。麦粒经过制粉工艺加工使麦麸、麦胚和胚乳分离并将胚乳磨细制成人们食用的面粉。面粉加工是物理分离过程并不改变小麦胚乳原有的化学特性和水和后的面团流变学特性。
从影响面粉食用品质的因素来看蛋白质含量和品质是决定其食用品质、加工品质和市场价值的最重要的因素。例如制作面包就要用高筋小麦粉以求面包体积大口感好;制作面条、水饺就要用中强筋小麦粉以求其“筋道”、爽滑;而用低筋小麦粉制成的蛋糕松软、饼干酥脆。可见随着食品工业化生产的发展各种专用面粉的需求越来越高而其决定性因素就是面粉的“蛋白含量和质量”。
发明内容
一种制馒头的蕨根面粉,其特征在于由以下重量份的原料制成:鲜蕨根200~250、小麦粒400~500、芝麻糊15~20、糯米粉15~25、莲藕粉10~14、熟地黄10~12、马尾连8~10、黄芩6~8、马齿苋14~16、紫苏4~6、茯苓8~12、山药12~15、生姜4~6、助剂4~5及适量的水;
所述助剂有以下重量份的原料制成:钙果叶4~6、凌霄花5~7、当归叶14~18、乌药子8~10、辛荑花5~7、金银花5~6、杏仁粉25~30、黄连花12~15、桂枝6~8、小麦秸秆4~6、茼蒿4~5、荷叶6~7和适量的水;制备方法是:(1)混合钙果叶、凌霄花、乌药子、辛荑花、金银花和茼蒿,加1.5~2.5倍于总体积的水,煎煮至沸后小火熬制60~70min得浓缩汤汁,过滤得汤汁;(2)将杏仁粉炒制3~5min后加入(1)得到的汤汁,调成糊状即可;(3)混合当归叶、黄连花、桂枝、小麦秸秆和荷叶,加水没过物料6~8cm后煮沸,同时熏蒸(2)所述的糊状杏仁粉,持续30~40min,完成后烘干并粉碎即得。
一种制馒头的蕨根面粉的制备方法,其特征在于包括以下几个步骤:
(1)混合熟地黄、马尾连、黄芩、茯苓、山药、马齿苋、紫苏、生姜、助剂及其它以下未涉及的剩余成分,加水至没过物料10~14cm,煎煮60~80min,过滤得汤汁;
(2)选取干燥麦粒,摊放厚度≤5cm,将(1)的汤汁喷洒至麦粒表面,保持湿润并持续8~12h进行润麦,完成后于0.4~0.8kw的微波条件下进行熟化6~10min,最后磨粉,筛粉得粗制面粉;
(3)将鲜蕨根洗净后退皮,切小后磨浆,以1∶3~3.5的比例加水搅拌,过滤2~3次得淀粉乳,静置40~50min后撇上清得淀粉匀浆;
(4)将芝麻糊、糯米粉、莲藕粉及(3)所述的蕨根淀粉匀浆混合加入(2)所得粗制面粉中,补加适量的水调糊以便混匀,最后烘干并粉碎获得。
发明中出现的罕见用料介绍如下:
钙果叶:钙果叶是集营养、保健、生态于一体的多功能果树的叶子,从野生植物欧李中发现并选育出来的我国独有的水果新优质品种,它的果实含钙量极高。
凌霄花:紫葳科、凌霄属攀援藤本植物,有行血去瘀、凉血祛风的功效,也具观赏价值。
辛荑花:为木兰科,落叶乔木植物,以干燥花蕾为药用,有祛风寒,通鼻窍的功效。
乌药子:为樟科植物乌药的果实,药用时主阴毒伤寒、寒性吐泻、疝气腹痛等;生于向阳山坡灌木林中或林缘以及山麓、旷野等地。
本发明的优点:本发明是一种制馒头的蕨根面粉,其主料是面粉经润麦后加工制得,其中添加了芝麻糊、糯米粉、莲藕粉及蕨根制得的蕨根粉,润麦使用熟地黄、马尾连、黄芩、马齿苋等煎煮的汤汁代替水进行润麦,目的在于这些中草药的功效成分有利于淀粉及蛋白质的消化吸收,还有促进营养的均衡性,现磨的蕨根淀粉匀浆不添加任何防腐剂,尚未析出淀粉粒的蕨根淀粉匀浆可以更好的和面粉等料混合,本发明的面粉蒸出的馒头松软清香,由于蕨根粉的存在更是鲜嫩滑口,且兼具保健功能。
具体实施方式
实施例1:
一种制馒头的蕨根面粉,其特征在于由以下重量份(单位:g)的原料制成:鲜蕨根200~250、小麦粒400~500、芝麻糊15~20、糯米粉15~25、莲藕粉10~14、熟地黄10~12、马尾连8~10、黄芩6~8、马齿苋14~16、紫苏4~6、茯苓8~12、山药12~15、生姜4~6、助剂4~5及适量的水;
所述助剂有以下重量份的原料制成:钙果叶4~6、凌霄花5~7、当归叶14~18、乌药子8~10、辛荑花5~7、金银花5~6、杏仁粉25~30、黄连花12~15、桂枝6~8、小麦秸秆4~6、茼蒿4~5、荷叶6~7和适量的水;制备方法是:(1)混合钙果叶、凌霄花、乌药子、辛荑花、金银花和茼蒿,加1.5~2.5倍于总体积的水,煎煮至沸后小火熬制60~70min得浓缩汤汁,过滤得汤汁;(2)将杏仁粉炒制3~5min后加入(1)得到的汤汁,调成糊状即可;(3)混合当归叶、黄连花、桂枝、小麦秸秆和荷叶,加水没过物料6~8cm后煮沸,同时熏蒸(2)所述的糊状杏仁粉,持续30~40min,完成后烘干并粉碎即得。
一种制馒头的蕨根面粉的制备方法,其特征在于包括以下几个步骤:
(1)混合熟地黄、马尾连、黄芩、茯苓、山药、马齿苋、紫苏、生姜、助剂及其它以下未涉及的剩余成分,加水至没过物料10~14cm,煎煮60~80min,过滤得汤汁;
(2)选取干燥麦粒,摊放厚度≤5cm,将(1)的汤汁喷洒至麦粒表面,保持湿润并持续8~12h进行润麦,完成后于0.4~0.8kw的微波条件下进行熟化6~10min,最后磨粉,筛粉得粗制面粉;
(3)将鲜蕨根洗净后退皮,切小后磨浆,以1∶3~3.5的比例加水搅拌,过滤2~3次得淀粉乳,静置40~50min后撇上清得淀粉匀浆;
(4)将芝麻糊、糯米粉、莲藕粉及(3)所述的蕨根淀粉匀浆混合加入(2)所得粗制面粉中,补加适量的水调糊以便混匀,最后烘干并粉碎获得。
Claims (2)
1.一种制馒头的蕨根面粉,其特征在于由以下重量份的原料制成:鲜蕨根200~250、小麦粒400~500、芝麻糊15~20、糯米粉15~25、莲藕粉10~14、熟地黄10~12、马尾连8~10、黄芩6~8、马齿苋14~16、紫苏4~6、茯苓8~12、山药12~15、生姜4~6、助剂4~5及适量的水;
所述助剂有以下重量份的原料制成:钙果叶4~6、凌霄花5~7、当归叶14~18、乌药子8~10、辛荑花5~7、金银花5~6、杏仁粉25~30、黄连花12~15、桂枝6~8、小麦秸秆4~6、茼蒿4~5、荷叶6~7和适量的水;制备方法是:(1)混合钙果叶、凌霄花、乌药子、辛荑花、金银花和茼蒿,加1.5~2.5倍于总体积的水,煎煮至沸后小火熬制60~70min得浓缩汤汁,过滤得汤汁;(2)将杏仁粉炒制3~5min后加入(1)得到的汤汁,调成糊状即可;(3)混合当归叶、黄连花、桂枝、小麦秸秆和荷叶,加水没过物料6~8cm后煮沸,同时熏蒸(2)所述的糊状杏仁粉,持续30~40min,完成后烘干并粉碎即得。
2.根据权利要求1所述一种制馒头的蕨根面粉的制备方法,其特征在于包括以下几个步骤:
(1)混合熟地黄、马尾连、黄芩、茯苓、山药、马齿苋、紫苏、生姜、助剂及其它以下未涉及的剩余成分,加水至没过物料10~14cm,煎煮60~80min,过滤得汤汁;
(2)选取干燥麦粒,摊放厚度≤5cm,将(1)的汤汁喷洒至麦粒表面,保持湿润并持续8~12h进行润麦,完成后于0.4~0.8kw的微波条件下进行熟化6~10min,最后磨粉,筛粉得粗制面粉;
(3)将鲜蕨根洗净后退皮,切小后磨浆,以1∶3~3.5的比例加水搅拌,过滤2~3次得淀粉乳,静置40~50min后撇上清得淀粉匀浆;
(4)将芝麻糊、糯米粉、莲藕粉及(3)所述的蕨根淀粉匀浆混合加入(2)所得粗制面粉中,补加适量的水调糊以便混匀,最后烘干并粉碎获得。
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