CN104366308A - 一种绿豆红枣米糊 - Google Patents
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 110
- 235000009566 rice Nutrition 0.000 title claims abstract description 110
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 80
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 80
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 80
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 109
- 239000000843 powder Substances 0.000 claims abstract description 92
- 235000013312 flour Nutrition 0.000 claims abstract description 29
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 230000001007 puffing effect Effects 0.000 claims abstract description 6
- 230000008961 swelling Effects 0.000 claims description 23
- 239000004278 EU approved seasoning Substances 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 230000035800 maturation Effects 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 239000003651 drinking water Substances 0.000 claims description 5
- 235000020188 drinking water Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 230000005070 ripening Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 230000036186 satiety Effects 0.000 description 4
- 235000019627 satiety Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 208000001132 Osteoporosis Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000036770 blood supply Effects 0.000 description 2
- 230000002490 cerebral effect Effects 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000001603 reducing effect Effects 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开一种绿豆红枣米糊,所述绿豆红枣米糊是由60~80份绿豆粉、20~30份红枣粉、40~60份大米熟化粉、20~40份大米膨化粉、30~40份白砂糖组成。本发明具有清热补血,抗拒抑菌,保护肾脏肝脏,冲食方便,易消化吸收优点。
Description
技术领域
本发明涉及一种绿豆红枣米糊。
背景技术
医学认为,绿豆具有清热解毒,抗菌抑菌,抗过敏,降血脂,保护肾脏的作用;红枣具有提高免疫力,抑制癌症,补血,保护肝脏,预防骨质疏松,防止脑供血不足和心血管疾病,恢复体力,预防胆结石的作用。如今人们对健康的生活质量十分关注,而快节奏的工作生活使得人们无法获得足够的时间去熬制健康的食品,限制了人们对健康食品的摄入,导致用脑过度,早起不吃早餐,贫血,十分的影响人们的生活健康。
发明内容
本发明的目的是为了克服以上的不足,提供一种绿豆红枣米糊,能清热解毒,有效提高免疫力。
本发明是通过以下技术方案来实现:一种绿豆红枣米糊,所述绿豆红枣米糊是由60~80份绿豆粉、20~30份红枣粉、40~60份大米熟化粉、20~40份大米膨化粉、30~40份白砂糖组成。
本发明绿豆红枣米糊的生产方法包括以下步骤:
(1)洗料:将绿豆、红枣、大米按顺序分别投入洗料机内,用饮用水分别洗净;
(2)干燥:将洗净的红枣、大米分别平铺在盘中,将盘放入烘干箱中干燥,干燥温度为60℃~70℃;
(3)制绿豆粉:将绿豆放入蒸锅内蒸至熟成,将蒸好的绿豆用70℃热风烘干,待水分降至≤10%时,将烘干后的绿豆粉碎成60目粉,得绿豆粉备用;
(4)制红枣粉:将红枣去核粉碎成26目粉,得红枣粉备用;
(5)制大米熟化粉:将大米放入锅内蒸煮至熟, 将熟成的大米用60℃度热风烘干, 待水份降至≤ 10%时, 将烘干后的大米粉碎成42目粉,得大米熟化粉备用;
(6)制大米膨化粉:将大米放入螺旋膨化机膨化后粉碎成42目粉,得大米膨化粉备用;
(7)混合:按比例将绿豆粉、红枣粉、大米熟化粉、大米膨化粉、白砂糖进行混合,即为绿豆红枣米糊。
本发明的进一步改进在于:所述的绿豆红枣米糊的最佳重量份配比是:绿豆粉70份、红枣粉25份、大米熟化粉50份、大米膨化粉30份、白砂糖35份。
本发明与现有技术相比具有以下优点:
本发明使用到了绿豆粉,增加了清热解毒,抗拒抑菌,降血脂,保护肾脏的作用;本发明使用到了红枣粉,增加了补血益气,保护肝脏,预防骨质疏松,防止脑供血不足和心血管疾病,恢复体力的作用;本发明中利用了大米熟化粉和大米膨化粉,不仅增加了食用时的饱足感,而且使得口感更佳的细腻柔滑;本发明中使用到了白砂糖,为食用时增加甜味,增强了食用者的食欲;本发明为粉末状,冲泡即可食用,方便快捷,易消化吸收,在夏天冲食更有止暑消暑的作用。
具体实施方式:
实施例1
一种绿豆红枣米糊,所述绿豆红枣米糊是由70份绿豆粉、25份红枣粉、50份大米熟化粉、30份大米膨化粉、35份白砂糖组成。
本发明绿豆红枣米糊的生产方法包括以下步骤:
(1)洗料:将绿豆、红枣、大米按顺序分别投入洗料机内,用饮用水分别洗净;
(2)干燥:将洗净的红枣、大米分别平铺在盘中,将盘放入烘干箱中干燥,干燥温度为65℃;
(3)制绿豆粉:将绿豆放入蒸锅内蒸至熟成,将蒸好的绿豆用70℃热风烘干,待水分降至≤10%时,将烘干后的绿豆粉碎成60目粉,得绿豆粉备用;
(4)制红枣粉:将红枣去核粉碎成26目粉,得红枣粉备用;
(5)制大米熟化粉:将大米放入锅内蒸煮至熟, 将熟成的大米用60℃度热风烘干, 待水份降至≤ 10%时, 将烘干后的大米粉碎成42目粉,得大米熟化粉备用;
(6)制大米膨化粉:将大米放入螺旋膨化机膨化后粉碎成42目粉,得大米膨化粉备用;
(7)混合:按比例将绿豆粉、红枣粉、大米熟化粉、大米膨化粉、白砂糖进行混合,即为绿豆红枣米糊。
冲泡该绿豆红枣米糊,绿豆与红枣的香气相混合,口感柔滑,甜度适中,食用后有饱足感。
实施例2
一种绿豆红枣米糊,所述绿豆红枣米糊是由80份绿豆粉、30份红枣粉、40份大米熟化粉、20份大米膨化粉、40份白砂糖组成。
本发明绿豆红枣米糊的生产方法包括以下步骤:
(1)洗料:将绿豆、红枣、大米按顺序分别投入洗料机内,用饮用水分别洗净;
(2)干燥:将洗净的红枣、大米分别平铺在盘中,将盘放入烘干箱中干燥,干燥温度为70℃;
(3)制绿豆粉:将绿豆放入蒸锅内蒸至熟成,将蒸好的绿豆用70℃热风烘干,待水分降至≤10%时,将烘干后的绿豆粉碎成60目粉,得绿豆粉备用;
(4)制红枣粉:将红枣去核粉碎成26目粉,得红枣粉备用;
(5)制大米熟化粉:将大米放入锅内蒸煮至熟, 将熟成的大米用60℃度热风烘干, 待水份降至≤ 10%时, 将烘干后的大米粉碎成42目粉,得大米熟化粉备用;
(6)制大米膨化粉:将大米放入螺旋膨化机膨化后粉碎成42目粉,得大米膨化粉备用;
(7)混合:按比例将绿豆粉、红枣粉、大米熟化粉、大米膨化粉、白砂糖进行混合,即为绿豆红枣米糊。
冲泡该绿豆红枣米糊,绿豆与红枣的香气甚浓,微有沙粒感,甜度微高,食用后有饱足感。
实施例3
一种绿豆红枣米糊,所述绿豆红枣米糊是由60份绿豆粉、20份红枣粉、60份大米熟化粉、40份大米膨化粉、30份白砂糖组成。
本发明绿豆红枣米糊的生产方法包括以下步骤:
(1)洗料:将绿豆、红枣、大米按顺序分别投入洗料机内,用饮用水分别洗净;
(2)干燥:将洗净的红枣、大米分别平铺在盘中,将盘放入烘干箱中干燥,干燥温度为60℃;
(3)制绿豆粉:将绿豆放入蒸锅内蒸至熟成,将蒸好的绿豆用70℃热风烘干,待水分降至≤10%时,将烘干后的绿豆粉碎成60目粉,得绿豆粉备用;
(4)制红枣粉:将红枣去核粉碎成26目粉,得红枣粉备用;
(5)制大米熟化粉:将大米放入锅内蒸煮至熟, 将熟成的大米用60℃度热风烘干, 待水份降至≤ 10%时, 将烘干后的大米粉碎成42目粉,得大米熟化粉备用;
(6)制大米膨化粉:将大米放入螺旋膨化机膨化后粉碎成42目粉,得大米膨化粉备用;
(7)混合:按比例将绿豆粉、红枣粉、大米熟化粉、大米膨化粉、白砂糖进行混合,即为绿豆红枣米糊。
冲泡该绿豆红枣米糊,微有绿豆与红枣的香气,甜度偏低,食用后饱足感强烈。
Claims (3)
1.一种绿豆红枣米糊,其特征在于:所述绿豆红枣米糊是由60~80份绿豆粉、20~30份红枣粉、40~60份大米熟化粉、20~40份大米膨化粉、30~40份白砂糖组成。
2.生产权利要求1所述的绿豆红枣米糊的方法,其特征在于:所述绿豆红枣米糊的生产方法包括以下步骤:
(1)洗料:将绿豆、红枣、大米按顺序分别投入洗料机内,用饮用水分别洗净;
(2)干燥:将洗净的红枣、大米分别平铺在盘中,将盘放入烘干箱中干燥,干燥温度为60℃~70℃;
(3)制绿豆粉:将绿豆放入蒸锅内蒸至熟成,将蒸好的绿豆用70℃热风烘干,待水分降至≤10%时,将烘干后的绿豆粉碎成60目粉,得绿豆粉备用;
(4)制红枣粉:将红枣去核粉碎成26目粉,得红枣粉备用;
(5)制大米熟化粉:将大米放入锅内蒸煮至熟, 将熟成的大米用60℃度热风烘干, 待水份降至≤ 10%时, 将烘干后的大米粉碎成42目粉,得大米熟化粉备用;
(6)制大米膨化粉:将大米放入螺旋膨化机膨化后粉碎成42目粉,得大米膨化粉备用;
(7)混合:按比例将绿豆粉、红枣粉、大米熟化粉、大米膨化粉、白砂糖进行混合,即为绿豆红枣米糊。
3.根据权利要求1所述的绿豆红枣米糊,其最佳重量份配比是:绿豆粉70份、红枣粉25份、大米熟化粉50份、大米膨化粉30份、白砂糖35份。
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Cited By (2)
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CN104905119A (zh) * | 2015-05-29 | 2015-09-16 | 济南骄泰信息技术有限公司 | 一种易消化吸收米糊及其制备方法 |
CN109832543A (zh) * | 2017-11-28 | 2019-06-04 | 苏婷婷 | 一种五谷杂粮薏米糊及其制备方法 |
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CN1096170A (zh) * | 1994-03-15 | 1994-12-14 | 马福田 | 膨化米粉 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN104905119A (zh) * | 2015-05-29 | 2015-09-16 | 济南骄泰信息技术有限公司 | 一种易消化吸收米糊及其制备方法 |
CN109832543A (zh) * | 2017-11-28 | 2019-06-04 | 苏婷婷 | 一种五谷杂粮薏米糊及其制备方法 |
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