CN104187307A - 一种花香营养糯米粉及其加工方法 - Google Patents
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Abstract
本发明公开了一种花香营养糯米粉及其加工方法，其由以下重量份的原料制成：糯米300-450、玫瑰花瓣10-15、百合10-15、刺梨花8-12、甜椒10-20、海参粉3-6、西米10-20、脱脂大豆蛋白5-8、石榴籽2-4、月见草2-3、牡丹皮1-2、鹿药1-2、甜菊叶2-4、红石榴糖浆10-20、葱白粉20-30、木兰芽10-15、麻麻花5-8、韭菜花8-10、薏仁油适量、食品添加剂8-15。本发明制得的花香营养糯米粉，添加多种药食同源花瓣成分，丰富营养同时，增香调味，提高保健价值，具有美容养颜、生津开胃的功效，配伍合理，营养丰富均衡，能够促进消化，补充营养同时消除疲劳，舒缓精神。
Description
技术领域
本发明涉及一种花香营养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花香营养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：
一种花香营养糯米粉，是由下述重量份的原料组成：
糯米300-450、玫瑰花瓣10-15、百合10-15、甜椒10-20、海参粉3-6、西米10-20、脱脂大豆蛋白5-8、石榴籽2-4、月见草2-3、牡丹皮1-2、鹿药1-2、甜菊叶2-4、红石榴糖浆10-20、葱白粉20-30、木兰芽10-15、麻麻花5-8、韭菜花8-10、薏仁油适量、食品添加剂8-15；
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。
所述的花香营养糯米粉的加工方法，包括以下步骤：
（1）、将玫瑰花瓣、百合、甜椒分别除杂冲洗干净，冷冻破碎成颗粒，将西米加0.5-1倍水化开，加入颗粒物、红石榴糖浆，文火熬煮同时不断搅拌，煮至稠膏状，冷冻干燥，研磨成粉，得甜花粉；
（2）、将木兰芽、麻麻花、韭菜花放入含有10-12%食盐的水中浸泡1-2小时，捞出放入蒸笼蒸制出香，与适量薏仁油搅拌打制成稠滑泥状，与葱白粉揉拌均匀，挤压、膨化，烤制熟香，研磨成粉，得香花粉；
（3）、将石榴籽、月见草、牡丹皮、鹿药、甜菊叶粉碎至10-20目，装入净纱布袋内，放入锅底，加入洗净糯米，加水煮制粥状，捞出纱布袋，剩余物打制成浆，喷雾干燥，得糯米粉；
（4）、将糯米粉与香、甜花粉及其他剩余原料混合均匀，即得。
本发明的有益效果：
本发明制得的花香营养糯米粉，添加多种药食同源花瓣成分，丰富营养同时，增香调味，提高保健价值，具有美容养颜、生津开胃的功效，配伍合理，营养丰富均衡，能够促进消化，补充营养同时消除疲劳，舒缓精神。
具体实施方式
一种花香营养糯米粉，是由下述重量（斤）的原料组成：
糯米420、玫瑰花瓣15、百合15、甜椒20、海参粉5、西米20、脱脂大豆蛋白8、石榴籽4、月见草3、牡丹皮2、鹿药1、甜菊叶4、红石榴糖浆20、葱白粉30、木兰芽15、麻麻花8、韭菜花10、薏仁油适量、食品添加剂15；
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。
所述的花香营养糯米粉的加工方法，包括以下步骤：
（1）、将玫瑰花瓣、百合、甜椒分别除杂冲洗干净，冷冻破碎成颗粒，将西米加1倍水化开，加入颗粒物、红石榴糖浆，文火熬煮同时不断搅拌，煮至稠膏状，冷冻干燥，研磨成粉，得甜花粉；
（2）、将木兰芽、麻麻花、韭菜花放入含有12%食盐的水中浸泡2小时，捞出放入蒸笼蒸制出香，与适量薏仁油搅拌打制成稠滑泥状，与葱白粉揉拌均匀，挤压、膨化，烤制熟香，研磨成粉，得香花粉；
（3）、将石榴籽、月见草、牡丹皮、鹿药、甜菊叶粉碎至20目，装入净纱布袋内，放入锅底，加入洗净糯米，加水煮制粥状，捞出纱布袋，剩余物打制成浆，喷雾干燥，得糯米粉；
（4）、将糯米粉与香、甜花粉及其他剩余原料混合均匀，即得。
Claims (2)
1.一种花香营养糯米粉，其特征在于，是由下述重量份的原料组成：
糯米300-450、玫瑰花瓣10-15、百合10-15、甜椒10-20、海参粉3-6、西米10-20、脱脂大豆蛋白5-8、石榴籽2-4、月见草2-3、牡丹皮1-2、鹿药1-2、甜菊叶2-4、红石榴糖浆10-20、葱白粉20-30、木兰芽10-15、麻麻花5-8、韭菜花8-10、薏仁油适量、食品添加剂8-15；
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所述的花香营养糯米粉的加工方法，其特征在于包括以下步骤：
（1）、将玫瑰花瓣、百合、甜椒分别除杂冲洗干净，冷冻破碎成颗粒，将西米加0.5-1倍水化开，加入颗粒物、红石榴糖浆，文火熬煮同时不断搅拌，煮至稠膏状，冷冻干燥，研磨成粉，得甜花粉；
（2）、将木兰芽、麻麻花、韭菜花放入含有10-12%食盐的水中浸泡1-2小时，捞出放入蒸笼蒸制出香，与适量薏仁油搅拌打制成稠滑泥状，与葱白粉揉拌均匀，挤压、膨化，烤制熟香，研磨成粉，得香花粉；
（3）、将石榴籽、月见草、牡丹皮、鹿药、甜菊叶粉碎至10-20目，装入净纱布袋内，放入锅底，加入洗净糯米，加水煮制粥状，捞出纱布袋，剩余物打制成浆，喷雾干燥，得糯米粉；
（4）、将糯米粉与香、甜花粉及其他剩余原料混合均匀，即得。
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