CN104187304A - 一种山楂核桃果蔬糯米粉及其加工方法 - Google Patents
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Abstract
本发明公开了一种山楂核桃果蔬糯米粉及其加工方法,其由以下重量份的原料制成:糯米350-500、山楂粉20-30、核桃粉30-50、雪莲果40-60、小麦芽粉40-60、胡萝卜20-40、抹茶粉8-15、苔干20-30、老山芹20-30、南瓜粉30-50、含笑花2-3、沙苑子2-3、白鹭花2-3、芒果核1-3、菊花叶1-3、薰衣草2-3、红酒适量、牡丹籽油适量、食品添加剂8-12。本发明制得的山楂核桃果蔬糯米粉,原料组成丰富多元,营养丰富均衡,口感香浓甜美,配方配伍合理,将果蔬等原材与多种中药成分协同作用,具有健脑益智、健胃补脾、养颜提神等功效之功效,经常食用,能够促进消化,提高免疫力,达到健体强身的效果。
Description
技术领域
本发明涉及一种山楂核桃果蔬糯米粉及其加工方法,属于食品加工技术领域。
背景技术
糯米含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B1、维生索B2、烟酸及淀粉等,营养丰富,为温补强壮食品,具有补中益气,健脾养胃,止虚汗之功效,对食欲不佳,腹胀腹泻有一定缓解作用。但是由于磁性过高,不利于消化和易沾牙,不利于大范围推广,严重阻碍了糯米粉的推广与发展。一般可用来制作汤团、元宵之类食品和家庭小吃,由于原料单一影响其口感、风味、保健等价值,本发明提供一种营养均衡、保健价值高的糯米粉,满足市场需求。
发明内容
本发明的目的在于提供一种山楂核桃果蔬糯米粉及其加工方法,迎合更多消费者的需要。
为实现上述目的,本发明采用的技术方案如下:
一种山楂核桃果蔬糯米粉,是由下述重量份的原料组成:
糯米350-500、山楂粉20-30、核桃粉30-50、雪莲果40-60、小麦芽粉40-60、胡萝卜20-40、抹茶粉8-15、苔干20-30、老山芹20-30、南瓜粉30-50、含笑花2-3、沙苑子2-3、白鹭花2-3、芒果核1-3、菊花叶1-3、薰衣草2-3、红酒适量、牡丹籽油适量、食品添加剂8-12;
所述的食品添加剂由以下重量份的原料组成:菱粉40-80、葡萄籽粉6-10、蚕蛹粉10-12、红枣醋20-40、鱼骨泥10-15、沙虫干8-15、核桃花柱15-25、香菇多糖粉3-5、南乳10-20、阳荷10-15、山楂酱20-30、薏仁油适量;
所述的食品添加剂的的制备方法为:a、将核桃花柱在沸水漂烫8-10分钟,捞出冻干研磨成粉,与葡萄籽粉炒制干香,得炒香粉;b、将沙虫干洗净泡发,加入红枣醋文火焖煮至熟,磨制成浆,将阳荷洗净切末,加入鱼骨泥、蚕蛹粉、南乳、山楂酱搅拌成泥状,覆膜腌制1-2小时,揭膜蒸制熟香,与炒香粉及薏仁油外其他剩余原料揉拌均匀,挤压、膨化、制粒烘干,放入薏仁油中浸润5-10分钟,捞出沥干,烤制熟香,超微研磨,即得。
所述的山楂核桃果蔬糯米粉的加工方法,包括以下步骤:
(1)、将含笑花、沙苑子、白鹭花、芒果核、菊花叶、薰衣草加8-15倍水煎煮2-3小时,过滤去渣,得药香液;
(2)、将胡萝卜、苔干切片,老山芹切段,放入淡盐水至浸泡20-40分钟捞出沥干,入笼蒸制熟透,绞制成糜,得蔬菜糜;将雪莲果去皮切块洗净冻干破碎,与1-2倍红酒浸泡2-4小时,与蔬菜糜搅拌打制成浆,液渣粉离,得果蔬汁,果蔬渣;
(3)、将糯米除杂洗净,热风烘干,放入牡丹籽油中浸润5-10分钟,捞出沥干入锅翻炒出香,加入药香液、果蔬汁,焖蒸至液汁收干,碾磨成粉,得香糯粉;
(4)、将果蔬渣与其他剩余原料翻炒至干香,再精磨至160-200目,与香糯粉混合均匀,即得。
本发明的有益效果:
本发明制得的山楂核桃果蔬糯米粉,原料组成丰富多元,营养丰富均衡,口感香浓甜美,配方配伍合理,将果蔬等原材与多种中药成分协同作用,具有健脑益智、健胃补脾、养颜提神等功效之功效,经常食用,能够促进消化,提高免疫力,达到健体强身的效果。
具体实施方式
一种山楂核桃果蔬糯米粉,是由下述重量(斤)的原料组成:
糯米500、山楂粉30、核桃粉50、雪莲果60、小麦芽粉60、胡萝卜40、抹茶粉15、苔干30、老山芹30、南瓜粉50、含笑花3、沙苑子3、白鹭花3、芒果核2、菊花叶3、薰衣草3、红酒适量、牡丹籽油适量、食品添加剂12;
所述的食品添加剂由以下重量(斤)的原料组成:菱粉80、葡萄籽粉10、蚕蛹粉12、红枣醋40、鱼骨泥15、沙虫干15、核桃花柱25、香菇多糖粉5、南乳20、阳荷15、山楂酱30、薏仁油适量;
所述的食品添加剂的的制备方法为:a、将核桃花柱在沸水漂烫10分钟,捞出冻干研磨成粉,与葡萄籽粉炒制干香,得炒香粉;b、将沙虫干洗净泡发,加入红枣醋文火焖煮至熟,磨制成浆,将阳荷洗净切末,加入鱼骨泥、蚕蛹粉、南乳、山楂酱搅拌成泥状,覆膜腌制2小时,揭膜蒸制熟香,与炒香粉及薏仁油外其他剩余原料揉拌均匀,挤压、膨化、制粒烘干,放入薏仁油中浸润10分钟,捞出沥干,烤制熟香,超微研磨,即得。
所述的山楂核桃果蔬糯米粉的加工方法,包括以下步骤:
(1)、将含笑花、沙苑子、白鹭花、芒果核、菊花叶、薰衣草加15倍水煎煮3小时,过滤去渣,得药香液;
(2)、将胡萝卜、苔干切片,老山芹切段,放入淡盐水至浸泡40分钟捞出沥干,入笼蒸制熟透,绞制成糜,得蔬菜糜;将雪莲果去皮切块洗净冻干破碎,与1-2倍红酒浸泡4小时,与蔬菜糜搅拌打制成浆,液渣粉离,得果蔬汁,果蔬渣;
(3)、将糯米除杂洗净,热风烘干,放入牡丹籽油中浸润10分钟,捞出沥干入锅翻炒出香,加入药香液、果蔬汁,焖蒸至液汁收干,碾磨成粉,得香糯粉;
(4)、将果蔬渣与其他剩余原料翻炒至干香,再精磨至200目,与香糯粉混合均匀,即得。
Claims (2)
1.一种山楂核桃果蔬糯米粉,其特征在于,是由下述重量份的原料组成:
糯米350-500、山楂粉20-30、核桃粉30-50、雪莲果40-60、小麦芽粉40-60、胡萝卜20-40、抹茶粉8-15、苔干20-30、老山芹20-30、南瓜粉30-50、含笑花2-3、沙苑子2-3、白鹭花2-3、芒果核1-3、菊花叶1-3、薰衣草2-3、红酒适量、牡丹籽油适量、食品添加剂8-12;
所述的食品添加剂由以下重量份的原料组成:菱粉40-80、葡萄籽粉6-10、蚕蛹粉10-12、红枣醋20-40、鱼骨泥10-15、沙虫干8-15、核桃花柱15-25、香菇多糖粉3-5、南乳10-20、阳荷10-15、山楂酱20-30、薏仁油适量;
所述的食品添加剂的的制备方法为:a、将核桃花柱在沸水漂烫8-10分钟,捞出冻干研磨成粉,与葡萄籽粉炒制干香,得炒香粉;b、将沙虫干洗净泡发,加入红枣醋文火焖煮至熟,磨制成浆,将阳荷洗净切末,加入鱼骨泥、蚕蛹粉、南乳、山楂酱搅拌成泥状,覆膜腌制1-2小时,揭膜蒸制熟香,与炒香粉及薏仁油外其他剩余原料揉拌均匀,挤压、膨化、制粒烘干,放入薏仁油中浸润5-10分钟,捞出沥干,烤制熟香,超微研磨,即得。
2.一种如权利要求1所述的山楂核桃果蔬糯米粉的加工方法,其特征在于包括以下步骤:
(1)、将含笑花、沙苑子、白鹭花、芒果核、菊花叶、薰衣草加8-15倍水煎煮2-3小时,过滤去渣,得药香液;
(2)、将胡萝卜、苔干切片,老山芹切段,放入淡盐水至浸泡20-40分钟捞出沥干,入笼蒸制熟透,绞制成糜,得蔬菜糜;将雪莲果去皮切块洗净冻干破碎,与1-2倍红酒浸泡2-4小时,与蔬菜糜搅拌打制成浆,液渣粉离,得果蔬汁,果蔬渣;
(3)、将糯米除杂洗净,热风烘干,放入牡丹籽油中浸润5-10分钟,捞出沥干入锅翻炒出香,加入药香液、果蔬汁,焖蒸至液汁收干,碾磨成粉,得香糯粉;
(4)、将果蔬渣与其他剩余原料翻炒至干香,再精磨至160-200目,与香糯粉混合均匀,即得。
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