CN104222858A - 一种花椒芽嫩叶开胃保健米及其制备方法 - Google Patents
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Abstract
本发明公开了一种花椒芽嫩叶开胃保健米及其制备方法，由下列重量份的原料组成：花椒牙嫩叶15-24、芨芨菜10-12、豌豆20-30、菱角粉15-25、鱿鱼10-14、竹芋淀粉8-15、柚子花3-5、金银花2-3、罗汉果2-3、绿豆壳2-4、青木瓜12-16、高粱米150-180、石榴酒适量、薏仁油适量、营养添加剂8-10。本发明花椒芽嫩叶开胃保健米，营养丰富均衡，添加花椒芽嫩叶、芨芨菜等营养成分，增加青绿色泽和清香口感，开胃爽口，风味独特，同时添加中药有益成分，具有护肝解毒、降火解暑、养胃清肠的作用，适合炎热夏季饮食积滞，食滞不化，消化不良的群体食用。
Description
技术领域
本发明涉及一种花椒芽嫩叶开胃保健米及其制备方法，属于食品加工技术领域。
背景技术
随着改革开放和社会主义现代化建设的发展，人民生活水平日渐提高，人们的膳食结构发生明显变化。人们对稻米品种和质量的要求越来越高，除了要求品种的多样化、口感的香甜软滑，还要求食用安全，优质且具有保健营养、药膳等功能。现代营养医学是利用营养学研究的最新成果，合理利用各种食品中含有的营养成分，通过食疗和食补的方式来提高人体的各种生理机能，以达到祛病、增进人体健康的功效，二者可以有机地结合起来。
发明内容
本发明的目的在于提供一种花椒芽嫩叶开胃保健米及其制备方法。
本发明采用的技术方案如下：
一种花椒芽嫩叶开胃保健米，是由下述重量份的原料组成：
花椒牙嫩叶15-24、芨芨菜10-12、豌豆20-30、菱角粉15-25、鱿鱼10-14、竹芋淀粉8-15、柚子花3-5、金银花2-3、罗汉果2-3、绿豆壳2-4、青木瓜12-16、高粱米150-180、石榴酒适量、薏仁油适量、营养添加剂8-10；
所述的营养添加剂由下述重量份的原料制成：椰奶20-40、银鱼粉10-20、黄精粉4-8 、水溶性膳食纤维3-5、美藤果粉5-8、壳寡糖2-4、羊肚菌15-30、紫菜粉10-15、柠檬冻干粉8-10、亚麻籽油4-6、橡子仁粉10-12；
所述的营养添加剂的的制备方法为：将羊肚菌除杂洗净，放入椰奶中隔水熬煮至稠烂，打制成浆，加入其他剩余原料滚揉均匀，挤压膨化后，烘制熟香，在研磨成粉，即得。
所述的花椒芽嫩叶开胃保健米的制备方法，包括以下步骤：
（1）、将鲜嫩的花椒牙嫩叶、芨芨菜除杂洗净，在80-90℃水中漂烫1-2分钟，捞出沥干切段，放入其重量份0.5-1倍的石榴酒中揉拌压实，密封浸泡1-2天，捞出入笼蒸制熟透，碾磨成泥浆，得醇香菜泥，浸制液待用；
（2）、将鱿鱼去膜洗净切丝，放入浸制液中浸泡15-30分钟，焖煮20-30分钟捞出沥干，青木瓜去皮去瓤洗净切块，加适量水打制成浆，加入竹芋淀粉搅拌成稠状，将鱿鱼丝在稠浆裹涂均匀，捞出放入薏仁油锅内煎炸至酥脆，捞出脱油烘干，研磨成粉，得鱿鱼鲜粉；
（3）、将柚子花、金银花、罗汉果、绿豆壳粉碎，加6-8倍水煎煮1-1.5小时，过滤去渣，得煎煮液；
（4）、将豌豆、高粱米分别洗净，在清水浸泡4-6小时捞出，入笼蒸制熟透，压倒成泥，与泥糊重量的1-2%薏仁油搅拌翻炒至豆沙状，与鱿鱼鲜粉、醇香菜泥、煎煮液及其他剩余原料滚揉均匀，送入造粒机中造粒，充分干燥后分袋包装，即得。
与现有技术相比，本发明的优点是：
本发明花椒芽嫩叶开胃保健米，营养丰富均衡，添加花椒芽嫩叶、芨芨菜等营养成分，增加青绿色泽和清香口感，开胃爽口，风味独特，同时添加中药有益成分，具有护肝解毒、降火解暑、养胃清肠的作用，适合炎热夏季饮食积滞，食滞不化，消化不良的群体食用。
具体实施方式
一种花椒芽嫩叶开胃保健米，是由下述重量（斤）的原料组成：
花椒牙嫩叶24、芨芨菜12、豌豆30、菱角粉25、鱿鱼14、竹芋淀粉15、柚子花5、金银花3、罗汉果3、绿豆壳4、青木瓜16、高粱米180、石榴酒适量、薏仁油适量、营养添加剂10；
所述的营养添加剂由下述重量（斤）的原料制成：椰奶40、银鱼粉20、黄精粉8 、水溶性膳食纤维5、美藤果粉8、壳寡糖4、羊肚菌30、紫菜粉15、柠檬冻干粉10、亚麻籽油6、橡子仁粉12；
所述的营养添加剂的的制备方法为：将羊肚菌除杂洗净，放入椰奶中隔水熬煮至稠烂，打制成浆，加入其他剩余原料滚揉均匀，挤压膨化后，烘制熟香，在研磨成粉，即得。
所述的花椒芽嫩叶开胃保健米的制备方法，包括以下步骤：
（1）、将鲜嫩的花椒牙嫩叶、芨芨菜除杂洗净，在90℃水中漂烫2分钟，捞出沥干切段，放入其重量份1倍的石榴酒中揉拌压实，密封浸泡2天，捞出入笼蒸制熟透，碾磨成泥浆，得醇香菜泥，浸制液待用；
（2）、将鱿鱼去膜洗净切丝，放入浸制液中浸泡30分钟，焖煮30分钟捞出沥干，青木瓜去皮去瓤洗净切块，加适量水打制成浆，加入竹芋淀粉搅拌成稠状，将鱿鱼丝在稠浆裹涂均匀，捞出放入薏仁油锅内煎炸至酥脆，捞出脱油烘干，研磨成粉，得鱿鱼鲜粉；
（3）、将柚子花、金银花、罗汉果、绿豆壳粉碎，加8倍水煎煮1.5小时，过滤去渣，得煎煮液；
（4）、将豌豆、高粱米分别洗净，在清水浸泡6小时捞出，入笼蒸制熟透，压倒成泥，与泥糊重量的2%薏仁油搅拌翻炒至豆沙状，与鱿鱼鲜粉、醇香菜泥、煎煮液及其他剩余原料滚揉均匀，送入造粒机中造粒，充分干燥后分袋包装，即得。
Claims (2)
1.一种花椒芽嫩叶开胃保健米，其特征在于，是由下述重量份的原料组成：
花椒牙嫩叶15-24、芨芨菜10-12、豌豆20-30、菱角粉15-25、鱿鱼10-14、竹芋淀粉8-15、柚子花3-5、金银花2-3、罗汉果2-3、绿豆壳2-4、青木瓜12-16、高粱米150-180、石榴酒适量、薏仁油适量、营养添加剂8-10；
所述的营养添加剂由下述重量份的原料制成：椰奶20-40、银鱼粉10-20、黄精粉4-8 、水溶性膳食纤维3-5、美藤果粉5-8、壳寡糖2-4、羊肚菌15-30、紫菜粉10-15、柠檬冻干粉8-10、亚麻籽油4-6、橡子仁粉10-12；
所述的营养添加剂的的制备方法为：将羊肚菌除杂洗净，放入椰奶中隔水熬煮至稠烂，打制成浆，加入其他剩余原料滚揉均匀，挤压膨化后，烘制熟香，在研磨成粉，即得。
2.一种如权利要求1所述的花椒芽嫩叶开胃保健米的制备方法，其特征在于包括以下步骤：
（1）、将鲜嫩的花椒牙嫩叶、芨芨菜除杂洗净，在80-90℃水中漂烫1-2分钟，捞出沥干切段，放入其重量份0.5-1倍的石榴酒中揉拌压实，密封浸泡1-2天，捞出入笼蒸制熟透，碾磨成泥浆，得醇香菜泥，浸制液待用；
（2）、将鱿鱼去膜洗净切丝，放入浸制液中浸泡15-30分钟，焖煮20-30分钟捞出沥干，青木瓜去皮去瓤洗净切块，加适量水打制成浆，加入竹芋淀粉搅拌成稠状，将鱿鱼丝在稠浆裹涂均匀，捞出放入薏仁油锅内煎炸至酥脆，捞出脱油烘干，研磨成粉，得鱿鱼鲜粉；
（3）、将柚子花、金银花、罗汉果、绿豆壳粉碎，加6-8倍水煎煮1-1.5小时，过滤去渣，得煎煮液；
（4）、将豌豆、高粱米分别洗净，在清水浸泡4-6小时捞出，入笼蒸制熟透，压倒成泥，与泥糊重量的1-2%薏仁油搅拌翻炒至豆沙状，与鱿鱼鲜粉、醇香菜泥、煎煮液及其他剩余原料滚揉均匀，送入造粒机中造粒，充分干燥后分袋包装，即得。
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| CN103494090A (zh) * | 2013-09-25 | 2014-01-08 | 合肥丰宝杂粮专业合作社 | 一种粗粮复合保健米及其制备方法 |
| CN103494088A (zh) * | 2013-09-25 | 2014-01-08 | 合肥丰宝杂粮专业合作社 | 一种复合营养保健米及其制备方法 |
| CN103494105A (zh) * | 2013-09-27 | 2014-01-08 | 合肥珠光粮油贸易有限公司 | 一种养血补气保健米及其制备方法 |
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| CN103494090A (zh) * | 2013-09-25 | 2014-01-08 | 合肥丰宝杂粮专业合作社 | 一种粗粮复合保健米及其制备方法 |
| CN103494088A (zh) * | 2013-09-25 | 2014-01-08 | 合肥丰宝杂粮专业合作社 | 一种复合营养保健米及其制备方法 |
| CN103494105A (zh) * | 2013-09-27 | 2014-01-08 | 合肥珠光粮油贸易有限公司 | 一种养血补气保健米及其制备方法 |
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