CN104187306A - 一种樱花糯米粉及其加工方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种樱花糯米粉及其加工方法,其由以下重量份的原料制成:樱花30-40、草莓粉20-30、银耳粉8-15、牛奶20-40、山药40-60、牛蒡根15-20、鹰嘴豆30-50、糯米300-400、桃金娘根2-3、香茅花2-3、海芙蓉1-3、康仙花2-4、苔水花1-2、鲑鱼冻干粉10-20、番茄酱20-30、荞头超微粉6-10、茶多酚0.5-2、米酒50-80、米醋适量、食品添加剂6-12。本发明制得的樱花糯米粉,含有樱花营养成分,具有宣肺润肠、润肤美容、解酒的功效,口感细腻香甜,营养丰富均衡,长期食用,能够增强机体新陈代谢,提高免疫力,延缓衰老,滋补强健身体。
Description
技术领域
本发明涉及一种樱花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樱花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:
一种樱花糯米粉,是由下述重量份的原料组成:
樱花30-40、草莓粉20-30、银耳粉8-15、牛奶20-40、山药40-60、牛蒡根15-20、鹰嘴豆30-50、糯米300-400、桃金娘根2-3、香茅花2-3、海芙蓉1-3、康仙花2-4、苔水花1-2、鲑鱼冻干粉10-20、番茄酱20-30、荞头超微粉6-10、茶多酚0.5-2、米酒50-80、米醋适量、食品添加剂6-12;
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。
所述的樱花糯米粉的加工方法,包括以下步骤:
(1)、将山药、牛蒡根分别洗净去皮洗净切片,放入米醋溶液中浸泡10-15分钟,捞出沥干,加入米酒蒸煮至熟,打制成浆,液渣分离,得山药牛蒡渣,营养汁;
(2)、将鹰嘴豆洗净,加入米醋浸泡1-2小时,捞出蒸制熟透,碾磨成泥,与山药牛蒡渣、鲑鱼冻干粉、荞头超微粉揉拌均匀,挤压、膨化、烤制熟香,研磨成粉,得鲑鱼混合粉;
(3)、将樱花冲洗干净,加入含有为8-12%食盐的水中浸润2-4小时,捞出入笼蒸至熟透,捣烂成糜,得樱花泥,加入营养汁、牛奶、草莓粉、银耳粉搅拌均匀,文火焖蒸至稠膏状,加入番茄酱打制成稠酱,冷冻干燥,得樱花酱粉;
(4)、将桃金娘根、香茅花、海芙蓉、康仙花、苔水花粉碎至10-20目,加水煎煮,过滤去渣,滤液喷雾干燥,得保健粉;
(5)、将糯米洗净,加水煮沸5-10分钟,捞出米粒放入冷水分散冷却,捞出晒干,挤压、膨化,研磨成粉,与保健粉、樱花酱粉、鲑鱼混合粉及其他剩余原料混合均匀,即得。
本发明的有益效果:
本发明制得的樱花糯米粉,含有樱花营养成分,具有宣肺润肠、润肤美容、解酒的功效,口感细腻香甜,营养丰富均衡,长期食用,能够增强机体新陈代谢,提高免疫力,延缓衰老,滋补强健身体。
具体实施方式
一种樱花糯米粉,是由下述重量(斤)的原料组成:
樱花40、草莓粉30、银耳粉15、牛奶40、山药60、牛蒡根20、鹰嘴豆50、糯米400、桃金娘根3、香茅花3、海芙蓉2、康仙花4、苔水花2、鲑鱼冻干粉20、番茄酱30、荞头超微粉10、茶多酚1、米酒80、米醋适量、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。
所述的樱花糯米粉的加工方法,包括以下步骤:
(1)、将山药、牛蒡根分别洗净去皮洗净切片,放入米醋溶液中浸泡15分钟,捞出沥干,加入米酒蒸煮至熟,打制成浆,液渣分离,得山药牛蒡渣,营养汁;
(2)、将鹰嘴豆洗净,加入米醋浸泡2小时,捞出蒸制熟透,碾磨成泥,与山药牛蒡渣、鲑鱼冻干粉、荞头超微粉揉拌均匀,挤压、膨化、烤制熟香,研磨成粉,得鲑鱼混合粉;
(3)、将樱花冲洗干净,加入含有为12%食盐的水中浸润4小时,捞出入笼蒸至熟透,捣烂成糜,得樱花泥,加入营养汁、牛奶、草莓粉、银耳粉搅拌均匀,文火焖蒸至稠膏状,加入番茄酱打制成稠酱,冷冻干燥,得樱花酱粉;
(4)、将桃金娘根、香茅花、海芙蓉、康仙花、苔水花粉碎至20目,加水煎煮,过滤去渣,滤液喷雾干燥,得保健粉;
(5)、将糯米洗净,加水煮沸10分钟,捞出米粒放入冷水分散冷却,捞出晒干,挤压、膨化,研磨成粉,与保健粉、樱花酱粉、鲑鱼混合粉及其他剩余原料混合均匀,即得。
Claims (2)
1.一种樱花糯米粉,其特征在于,是由下述重量份的原料组成:
樱花30-40、草莓粉20-30、银耳粉8-15、牛奶20-40、山药40-60、牛蒡根15-20、鹰嘴豆30-50、糯米300-400、桃金娘根2-3、香茅花2-3、海芙蓉1-3、康仙花2-4、苔水花1-2、鲑鱼冻干粉10-20、番茄酱20-30、荞头超微粉6-10、茶多酚0.5-2、米酒50-80、米醋适量、食品添加剂6-12;
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所述的樱花糯米粉的加工方法,其特征在于包括以下步骤:
(1)、将山药、牛蒡根分别洗净去皮洗净切片,放入米醋溶液中浸泡10-15分钟,捞出沥干,加入米酒蒸煮至熟,打制成浆,液渣分离,得山药牛蒡渣,营养汁;
(2)、将鹰嘴豆洗净,加入米醋浸泡1-2小时,捞出蒸制熟透,碾磨成泥,与山药牛蒡渣、鲑鱼冻干粉、荞头超微粉揉拌均匀,挤压、膨化、烤制熟香,研磨成粉,得鲑鱼混合粉;
(3)、将樱花冲洗干净,加入含有为8-12%食盐的水中浸润2-4小时,捞出入笼蒸至熟透,捣烂成糜,得樱花泥,加入营养汁、牛奶、草莓粉、银耳粉搅拌均匀,文火焖蒸至稠膏状,加入番茄酱打制成稠酱,冷冻干燥,得樱花酱粉;
(4)、将桃金娘根、香茅花、海芙蓉、康仙花、苔水花粉碎至10-20目,加水煎煮,过滤去渣,滤液喷雾干燥,得保健粉;
(5)、将糯米洗净,加水煮沸5-10分钟,捞出米粒放入冷水分散冷却,捞出晒干,挤压、膨化,研磨成粉,与保健粉、樱花酱粉、鲑鱼混合粉及其他剩余原料混合均匀,即得。
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