CN104187308A - 一种糜子复合糯米粉及其加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种糜子复合糯米粉及其加工方法,其由以下重量份的原料制成:糯米400-450、海藻粉15-30、银鱼干20-30、兰香子8-10、糜子60-80、紫玉米30-50、菊花脑15-30、黑种草2-3、南瓜藤2-3、黄花倒水莲2-3、石榴花2-4、破布子叶2-3、双肾草1-2、破壁松花粉2-4、魔芋精粉15-20、竹沥6-12、薏仁油适量、柠檬醋15-30、食品添加剂6-10。本发明制得的糜子复合糯米粉,口感细腻鲜香爽口,含有糜子、紫玉米、菊花脑等营养成分,具有健脾开胃、抗氧化、降血压等多种功效,配方配伍合理,加工方法简单易行,配方还添加多种中药有益成分,强化健脾补肾、开胃消食功能,有益人体健康。
Description
技术领域
本发明涉及一种糜子复合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糜子复合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:
一种糜子复合糯米粉,是由下述重量份的原料组成:
糯米400-450、海藻粉15-30、银鱼干20-30、兰香子8-10、糜子60-80、紫玉米30-50、菊花脑15-30、黑种草2-3、南瓜藤2-3、黄花倒水莲2-3、石榴花2-4、破布子叶2-3、双肾草1-2、破壁松花粉2-4、魔芋精粉15-20、竹沥6-12、薏仁油适量、柠檬醋15-30、食品添加剂6-10;
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。
所述的糜子复合糯米粉的加工方法,包括以下步骤:
(1)、将银鱼干拣杂洗净,放入柠檬醋中浸泡10-15分钟,入笼蒸制熟透,捞出银鱼碾磨成浆,将兰香子干炒至香,研磨成粉,与银鱼浆、海藻粉揉拌均匀,压制切片,表面喷淋适量薏仁油,烤制干香,破碎研磨至80-100目,得银鱼鲜香粉;
(2)、将黑种草、南瓜藤、黄花倒水莲、石榴花、破布子叶、双肾草粉碎至10-20目,加8-12倍水煎煮2-3小时,过滤去渣,滤液超滤得到精制液;
(3)、取菊花脑嫩茎叶放入沸水灼烫40-60秒,捞出冲洗冷却,加入2-4%的薏仁油打制成细滑泥状,冻干粉碎,与破壁松花粉、魔芋精粉混合,入锅炒制干香,得营养粉;
(4)、将糯米、糜子、紫玉米分别粉碎至100-200目,混合均匀,加入精制液、竹沥及混合粉体1-2倍清水,搅拌加热至35-45℃,加入浆液重0.4-0.6%的食品淀粉酶保温酶解40-60分钟,然后煮沸8-12分钟,再胶体磨进一步磨细,喷雾干燥,得到粉体与营养粉、银鱼鲜香粉及其他剩余原料混合均匀,即得。
本发明的有益效果:
本发明制得的糜子复合糯米粉,口感细腻鲜香爽口,含有糜子、紫玉米、菊花脑等营养成分,具有健脾开胃、抗氧化、降血压等多种功效,配方配伍合理,加工方法简单易行,配方还添加多种中药有益成分,强化健脾补肾、开胃消食功能,有益人体健康。
具体实施方式
一种糜子复合糯米粉,是由下述重量(斤)的原料组成:
糯米450、海藻粉20、银鱼干30、兰香子10、糜子80、紫玉米50、菊花脑30、黑种草3、南瓜藤3、黄花倒水莲3、石榴花4、破布子叶3、双肾草2、破壁松花粉4、魔芋精粉20、竹沥12、薏仁油适量、柠檬醋30、食品添加剂10;
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。
所述的糜子复合糯米粉的加工方法,包括以下步骤:
(1)、将银鱼干拣杂洗净,放入柠檬醋中浸泡15分钟,入笼蒸制熟透,捞出银鱼碾磨成浆,将兰香子干炒至香,研磨成粉,与银鱼浆、海藻粉揉拌均匀,压制切片,表面喷淋适量薏仁油,烤制干香,破碎研磨至100目,得银鱼鲜香粉;
(2)、将黑种草、南瓜藤、黄花倒水莲、石榴花、破布子叶、双肾草粉碎至20目,加12倍水煎煮3小时,过滤去渣,滤液超滤得到精制液;
(3)、取菊花脑嫩茎叶放入沸水灼烫60秒,捞出冲洗冷却,加入4%的薏仁油打制成细滑泥状,冻干粉碎,与破壁松花粉、魔芋精粉混合,入锅炒制干香,得营养粉;
(4)、将糯米、糜子、紫玉米分别粉碎至200目,混合均匀,加入精制液、竹沥及混合粉体2倍清水,搅拌加热至45℃,加入浆液重0.6%的食品淀粉酶保温酶解60分钟,然后煮沸12分钟,再胶体磨进一步磨细,喷雾干燥,得到粉体与营养粉、银鱼鲜香粉及其他剩余原料混合均匀,即得。
Claims (2)
1.一种糜子复合糯米粉,其特征在于,是由下述重量份的原料组成:
糯米400-450、海藻粉15-30、银鱼干20-30、兰香子8-10、糜子60-80、紫玉米30-50、菊花脑15-30、黑种草2-3、南瓜藤2-3、黄花倒水莲2-3、石榴花2-4、破布子叶2-3、双肾草1-2、破壁松花粉2-4、魔芋精粉15-20、竹沥6-12、薏仁油适量、柠檬醋15-30、食品添加剂6-10;
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所述的糜子复合糯米粉的加工方法,其特征在于包括以下步骤:
(1)、将银鱼干拣杂洗净,放入柠檬醋中浸泡10-15分钟,入笼蒸制熟透,捞出银鱼碾磨成浆,将兰香子干炒至香,研磨成粉,与银鱼浆、海藻粉揉拌均匀,压制切片,表面喷淋适量薏仁油,烤制干香,破碎研磨至80-100目,得银鱼鲜香粉;
(2)、将黑种草、南瓜藤、黄花倒水莲、石榴花、破布子叶、双肾草粉碎至10-20目,加8-12倍水煎煮2-3小时,过滤去渣,滤液超滤得到精制液;
(3)、取菊花脑嫩茎叶放入沸水灼烫40-60秒,捞出冲洗冷却,加入2-4%的薏仁油打制成细滑泥状,冻干粉碎,与破壁松花粉、魔芋精粉混合,入锅炒制干香,得营养粉;
(4)、将糯米、糜子、紫玉米分别粉碎至100-200目,混合均匀,加入精制液、竹沥及混合粉体1-2倍清水,搅拌加热至35-45℃,加入浆液重0.4-0.6%的食品淀粉酶保温酶解40-60分钟,然后煮沸8-12分钟,再胶体磨进一步磨细,喷雾干燥,得到粉体与营养粉、银鱼鲜香粉及其他剩余原料混合均匀,即得。
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