CN104222851A - 一种豆乳果酱糯米粉及其加工方法 - Google Patents
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Abstract
本发明公开了一种豆乳果酱糯米粉及其加工方法,其由以下重量份的原料制成:糯米380-450、豆乳粉20-30、沙田柚皮15-25、火龙果花10-15、蓝莓汁30-40、鱼胶粉3-5、藕粉20-40、木瓜粉15-30、薏苡仁60-80、菠萝叶3-5、蜜柑草1-3、黄芪2-3、荔枝核1-3、苦瓜叶2-3、蜂蜜10-20、大豆肽粉6-8、壳聚糖8-10、桑葚酒40-60、食品添加剂8-12。本发明制得的豆乳果酱糯米粉,加工方法简单易行,含有柚皮、火龙果花成分,增香提味同时,具有消食润肺、明目美容的功效,营养丰富均衡,营养物质损失少、溶解性和消化率高,经常食用具有促进胃肠道消化和美容瘦身的保健功效。
Description
技术领域
本发明涉及一种豆乳果酱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豆乳果酱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:
一种豆乳果酱糯米粉,是由下述重量份的原料组成:
糯米380-450、豆乳粉20-30、沙田柚皮15-25、火龙果花10-15、蓝莓汁30-40、鱼胶粉3-5、藕粉20-40、木瓜粉15-30、薏苡仁60-80、菠萝叶3-5、蜜柑草1-3、黄芪2-3、荔枝核1-3、苦瓜叶2-3、蜂蜜10-20、大豆肽粉6-8、壳聚糖8-10、桑葚酒40-60、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。
所述的豆乳果酱糯米粉的加工方法,包括以下步骤:
(1)、将新鲜沙田柚皮除杂洗净切条状,放入沸水煮至5-10分钟捞出沥干水分,放入桑葚酒中腌制1-2天,捞出柚皮,入笼蒸制熟透,碾压成泥,得柚皮浆,酒浸液待用;
(2)、将火龙果花冲洗干净,加入酒浸液焖煮稠烂,打制成浆,加入柚皮浆、蓝莓汁、鱼胶粉、豆乳粉、壳聚糖搅拌均匀,文火熬制稠状,冷却后加入蜂蜜搅拌成稠滑酱状,得豆乳果酱;
(3)、将菠萝叶、蜜柑草、黄芪、荔枝核、苦瓜叶加8-10倍水煎煮1-2小时,过滤去渣,得煎煮液;
(4)、将薏苡仁、糯米加水浸泡4-6小时,捞出入笼蒸制熟香,与豆乳果酱、煎煮液及其剩余原料滚揉搅拌成柔滑面团,经挤出成粉丝状,晾干粉碎至80-100目,即得。
本发明的有益效果:
本发明制得的豆乳果酱糯米粉,加工方法简单易行,含有柚皮、火龙果花成分,增香提味同时,具有消食润肺、明目美容的功效,营养丰富均衡,营养物质损失少、溶解性和消化率高,经常食用具有促进胃肠道消化和美容瘦身的保健功效。
具体实施方式
一种豆乳果酱糯米粉,是由下述重量(斤)的原料组成:
糯米450、豆乳粉30、沙田柚皮25、火龙果花15、蓝莓汁40、鱼胶粉5、藕粉40、木瓜粉30、薏苡仁80、菠萝叶5、蜜柑草3、黄芪3、荔枝核2、苦瓜叶3、蜂蜜20、大豆肽粉8、壳聚糖10、桑葚酒60、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。
所述的豆乳果酱糯米粉的加工方法,包括以下步骤:
(1)、将新鲜沙田柚皮除杂洗净切条状,放入沸水煮至10分钟捞出沥干水分,放入桑葚酒中腌制2天,捞出柚皮,入笼蒸制熟透,碾压成泥,得柚皮浆,酒浸液待用;
(2)、将火龙果花冲洗干净,加入酒浸液焖煮稠烂,打制成浆,加入柚皮浆、蓝莓汁、鱼胶粉、豆乳粉、壳聚糖搅拌均匀,文火熬制稠状,冷却后加入蜂蜜搅拌成稠滑酱状,得豆乳果酱;
(3)、将菠萝叶、蜜柑草、黄芪、荔枝核、苦瓜叶加10倍水煎煮2小时,过滤去渣,得煎煮液;
(4)、将薏苡仁、糯米加水浸泡6小时,捞出入笼蒸制熟香,与豆乳果酱、煎煮液及其剩余原料滚揉搅拌成柔滑面团,经挤出成粉丝状,晾干粉碎至100目,即得。
Claims (2)
1.一种豆乳果酱糯米粉,其特征在于,是由下述重量份的原料组成:
糯米380-450、豆乳粉20-30、沙田柚皮15-25、火龙果花10-15、蓝莓汁30-40、鱼胶粉3-5、藕粉20-40、木瓜粉15-30、薏苡仁60-80、菠萝叶3-5、蜜柑草1-3、黄芪2-3、荔枝核1-3、苦瓜叶2-3、蜂蜜10-20、大豆肽粉6-8、壳聚糖8-10、桑葚酒40-60、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所述的豆乳果酱糯米粉的加工方法,其特征在于包括以下步骤:
(1)、将新鲜沙田柚皮除杂洗净切条状,放入沸水煮至5-10分钟捞出沥干水分,放入桑葚酒中腌制1-2天,捞出柚皮,入笼蒸制熟透,碾压成泥,得柚皮浆,酒浸液待用;
(2)、将火龙果花冲洗干净,加入酒浸液焖煮稠烂,打制成浆,加入柚皮浆、蓝莓汁、鱼胶粉、豆乳粉、壳聚糖搅拌均匀,文火熬制稠状,冷却后加入蜂蜜搅拌成稠滑酱状,得豆乳果酱;
(3)、将菠萝叶、蜜柑草、黄芪、荔枝核、苦瓜叶加8-10倍水煎煮1-2小时,过滤去渣,得煎煮液;
(4)、将薏苡仁、糯米加水浸泡4-6小时,捞出入笼蒸制熟香,与豆乳果酱、煎煮液及其剩余原料滚揉搅拌成柔滑面团,经挤出成粉丝状,晾干粉碎至80-100目,即得。
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CN109007551A (zh) * | 2018-05-31 | 2018-12-18 | 广西宝城食品科技有限公司 | 一种营养速泡米粉及制备方法 |
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