CN104187317A - 一种高蛋白营养炭香米及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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Abstract
本发明公开了一种高蛋白营养炭香米,是由下述重量份的原料制成:胚芽米80-100、黄豆40-50、黑豆10-20、刀豆20-30、皂角米30-40、红景天7-8、女贞叶2-3、葛根6-7、马兰3-4、金丝草2-3、石蝉草2-3、佩兰3-4、相思藤4-5、椰子油和增香炭适量;本发明将不易消化吸收的高蛋白豆类与胚芽米、皂角米用增香炭烘烤,炭香浓郁、富有嚼劲,成品营养价值高,更易人体消化吸收,具有降胆固醇、宽中下气、补肾益脾、祛痰止喘、排毒养颜、提高免疫等功效。
Description
技术领域
本发明涉及一种保健米,尤其涉及一种高蛋白营养炭香米及其制备方法。
背景技术
现在市面上有多种多样的保健米产品,但大多数保健米在提高其营养保健价值的同时导致米的口感变差,已经不能满足人们日益增长的需求,为此本发明提供一种营养全面、富有口感、香味独特的保健米。
发明内容
本发明克服了现有技术不足,提供了一种高蛋白营养炭香米及其制备方法。
本发明是通过以下技术方案实现的:
一种高蛋白营养炭香米,是由下述重量份的原料制成:
胚芽米80-100、黄豆40-50、黑豆10-20、刀豆20-30、皂角米30-40、红景天7-8、女贞叶2-3、葛根6-7、马兰3-4、金丝草2-3、石蝉草2-3、佩兰3-4、相思藤4-5、椰子油和增香炭适量;
所述增香炭是由下述重量比的原料制成:柠檬皮:肉桂:竹炭=2:1:5-7,白酒适量。
一种高蛋白营养炭香米制备方法,包括以下步骤:
(1)将柠檬皮、肉桂、竹炭低温烘干后粉碎至80-100目细度,将三种粉末与适量白酒混合均匀调成糊状,制成炭块,晒干后得到增香炭;
(2)将胚芽米、黄豆、黑豆、刀豆、皂角米拣杂淘洗后晾干,将适量椰子油烧热,倒入晾干的米豆,武火炒至出香,取出米豆平铺在烤架上,烤架下点燃增香炭进行烘烤,小火慢烤至熟香,冷却后磨粉,得到米豆粉;
(3)将红景天、女贞叶、葛根等中药原料混合粉碎,加入6-7倍清水,文火煎煮1-2小时,过滤,滤液冷冻干燥,得到中药粉;
(4)将上述米豆粉、中药粉混合均匀,粉碎至100-120目细度,加入适量纯净水调制成糊,造粒,得到颗粒饱满的米粒,低温烘干后分级筛选,灭菌包装。
与现有技术相比,本发明的优点是:
本发明将不易消化吸收的高蛋白豆类与胚芽米、皂角米用增香炭烘烤,炭香浓郁、富有嚼劲,成品营养价值高,更易人体消化吸收,具有降胆固醇、宽中下气、补肾益脾、祛痰止喘、排毒养颜、提高免疫等功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种高蛋白营养炭香米,是由下述重量(斤)的原料制成:
胚芽米80、黄豆40、黑豆10、刀豆20、皂角米30、红景天7、女贞叶2、葛根6、马兰3、金丝草2、石蝉草2、佩兰3、相思藤4、椰子油和增香炭适量;
所述增香炭是由下述重量比的原料制成:柠檬皮:肉桂:竹炭=2:1:6,白酒适量。
一种高蛋白营养炭香米制备方法,包括以下步骤:
(1)将柠檬皮、肉桂、竹炭低温烘干后粉碎至80目细度,将三种粉末与适量白酒混合均匀调成糊状,制成炭块,晒干后得到增香炭;
(2)将胚芽米、黄豆、黑豆、刀豆、皂角米拣杂淘洗后晾干,将适量椰子油烧热,倒入晾干的米豆,武火炒至出香,取出米豆平铺在烤架上,烤架下点燃增香炭进行烘烤,小火慢烤至熟香,冷却后磨粉,得到米豆粉;
(3)将红景天、女贞叶、葛根等中药原料混合粉碎,加入7倍清水,文火煎煮2小时,过滤,滤液冷冻干燥,得到中药粉;
(4)将上述米豆粉、中药粉混合均匀,粉碎至120目细度,加入适量纯净水调制成糊,造粒,得到颗粒饱满的米粒,低温烘干后分级筛选,灭菌包装。
Claims (2)
1.一种高蛋白营养炭香米,其特征在于是由下述重量份的原料制成:
胚芽米80-100、黄豆40-50、黑豆10-20、刀豆20-30、皂角米30-40、红景天7-8、女贞叶2-3、葛根6-7、马兰3-4、金丝草2-3、石蝉草2-3、佩兰3-4、相思藤4-5、椰子油和增香炭适量;
所述增香炭是由下述重量比的原料制成:柠檬皮:肉桂:竹炭=2:1:5-7,白酒适量。
2.一种如权利要求1所述的高蛋白营养炭香米制备方法,其特征在于包括以下步骤:
(1)将柠檬皮、肉桂、竹炭低温烘干后粉碎至80-100目细度,将三种粉末与适量白酒混合均匀调成糊状,制成炭块,晒干后得到增香炭;
(2)将胚芽米、黄豆、黑豆、刀豆、皂角米拣杂淘洗后晾干,将适量椰子油烧热,倒入晾干的米豆,武火炒至出香,取出米豆平铺在烤架上,烤架下点燃增香炭进行烘烤,小火慢烤至熟香,冷却后磨粉,得到米豆粉;
(3)将红景天、女贞叶、葛根等中药原料混合粉碎,加入6-7倍清水,文火煎煮1-2小时,过滤,滤液冷冻干燥,得到中药粉;
(4)将上述米豆粉、中药粉混合均匀,粉碎至100-120目细度,加入适量纯净水调制成糊,造粒,得到颗粒饱满的米粒,低温烘干后分级筛选,灭菌包装。
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CN106983060A (zh) * | 2017-03-29 | 2017-07-28 | 安徽农业大学 | 一种利用冷冻技术改善胚芽米食用品质的方法 |
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