CN104381785A - 糯米和麦芽生物发酵加入金银花制成原糖浆的处理方法 - Google Patents
糯米和麦芽生物发酵加入金银花制成原糖浆的处理方法 Download PDFInfo
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 title abstract 5
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
本发明提供一种糯米和麦芽生物发酵加入金银花制成原糖浆的方法,主要包括育芽、蒸熟糯米、发酵、榨汁、熬制等步骤。本方法简便易行,增加了麦芽原糖浆的食疗效果,同时保留了麦芽原糖浆的香甜口感。制得的金银花原糖浆既可以直接食用,也可作为饮品的添料,老少皆宜。
Description
技术领域
本发明涉及一种原糖将的加工方法,具体地,涉及糯米和麦芽生物发酵加入金银花制成原糖浆的处理方法。
背景技术
麦芽原糖浆由麦芽和糯米经过生物发酵制成,香甜可口,营养丰富。除了食用,麦芽原糖浆还有食疗功效,可养颜、补脾益气、润肺止咳、缓急止痛、滋润内脏、开胃除烦、通便秘等。
金银花自古被誉为清热解毒的良药。它性甘寒气芳香,甘寒清热而不伤胃,芳香透达又可祛邪。金银花既能宣散风热,还善清解血毒,用于各种热性病,如身热、发疹、发斑、热毒疮痈、咽喉肿痛等症,均效果显著。金银花其名出自《本草纲目》,其药性在《本草纲目》和《中国药典》中均有记载。
麦芽原糖浆是深受广大消费者喜爱的中华名族的传统食品,但其本身的食疗效果有限。若能通过特别的工艺,在麦芽原糖浆中加入金银花的同时不改变麦芽原糖浆的香甜可口,则可大大提高麦芽原糖浆的食疗功效,增加麦芽原糖浆的多样性,满足各种消费者的不同需求。
发明内容
本发明提供了一种糯米和麦芽生物发酵加入金银花制成原糖浆的处理方法,通过特殊的熬制工艺将金银花加入麦芽原糖浆中。
本发明具体通过以下处理步骤实现。
a.准备原材料。挑选干燥、优质的麦子、糯米和金银花待用。其中麦子和糯米的重量比为1:5至1:15,金银花与麦子的重量比为0.01:1至0.1:1。
b.育麦芽。将麦粒洗净放入水中浸泡,夏天用冷水,冬天用20-30℃温水。浸泡12-30小时后捞出,放入育芽装置内,每天用温水喷淋两至三次,水温不超过30℃。待麦芽长到3-4cm长时将其切碎待用。
c.蒸熟糯米。将糯米洗净,在温水中浸泡4-12小时,捞起沥干后蒸至熟透,然后取出将其打散晾至30-50℃。
d.发酵。将步骤c中得到的熟糯米放入30-45℃的温水中散开,然后再往其中加入切碎的麦芽、搅拌均匀,静置让其发酵。
e.榨汁。经过4-8小时发酵后,通过特制的压榨设备从发酵混合物中榨出汁液。
f.熬制。在步骤e得到的汁液中加入金银花并搅拌均匀,然后边加热边搅拌,熬制至粘稠即成。
优选的,步骤d中的温水加入量为刚好能将熟糯米散开。水量过多不利于发酵,也会增加后续熬制的时间。
优选的,步骤f中加入的金银花先经过如下处理:在阳光下暴晒或烘干至发脆,然后粉碎成细粉。金银花以粉末的形式加入可以促进金银花与麦芽糖浆的融合,同时令口感更佳。
优选的,步骤f中熬制过后的麦芽原糖浆的水分含量为15%-20%。在这个水分含量范围,麦芽原糖浆口感较佳同时能保存较长时间。
本发明提供的糯米和麦芽生物发酵加入金银花制成原糖浆的方法简便易行,增加了麦芽原糖浆的食疗效果,同时保留了麦芽原糖浆的香甜口感。既可以直接食用,也可作为饮品的添料,老少皆宜。
附图说明
图1是本发明的流程示意图。
具体实施方式
下面通过实施例进一步描述本发明的技术方案,应当理解,本发明要求保护的范围并不局限于所述。
具体实施过程包括以下步骤:
a.准备原材料。挑选干燥、优质的麦子、糯米和金银花待用。其中麦子20Kg,糯米100Kg,金银花0.8Kg。
b.育麦芽。将麦粒洗净放入木桶或瓦缸内,用30℃温水浸泡。浸泡20小时后捞出,放入箩筐内,每天用温水喷淋两至三次,水温不超过30℃。待麦芽长到3-4cm长时将其切碎待用。
c.蒸熟糯米。将糯米洗净,在温水中浸泡8小时,捞起沥干后放入甑子中蒸至熟透,然后取出将其打散晾至40-50℃。
d.发酵。将步骤c中得到的熟糯米放入40℃的温水中散开,然后再往其中加入切碎的麦芽、搅拌均匀,静置、让其发酵。其中,温水的量为刚好能将熟糯米散开。
e.榨汁。经过4-8小时发酵后,将发酵混合物分装入准备好的干净布袋中,然后放到特制的压榨设备中榨出汁液。
f.粉碎金银花。将干燥的金银花置于阳光下暴晒或烘干至发脆,然后放入研钵中或打粉机中粉碎成细粉。
熬制。在步骤e得到的汁液中加入金银花粉末并搅拌均匀,然后一边加热一边搅拌进行熬制,待浓缩至水分含量为18%左右时即成。
Claims (4)
1.糯米和麦芽生物发酵加入金银花制成原糖浆的处理方法,其特征在于包括如下步骤:
a.准备原材料:挑选干燥、优质的麦子、糯米和金银花待用,其中麦子和糯米的重量比为1:5至1:15,金银花与麦子的重量比为0.01:1至0.1:1;
b.育麦芽:将麦粒洗净放入水中浸泡,夏天用冷水,冬天用20-30℃温水,浸泡12-30小时后捞出,放入育芽装置内,每天用温水喷淋两至三次,水温不超过30℃,待麦芽长到3-4cm长时将其切碎待用;
c.蒸熟糯米:将糯米洗净,在温水中浸泡4-12小时,捞起沥干后蒸至熟透,然后取出将其打散晾至30-50℃;
d.发酵:将步骤c中得到的熟糯米放入30-45℃的温水中散开,然后再往其中加入切碎的麦芽、搅拌均匀,静置让其发酵;
e.榨汁:经过4-8小时发酵后,通过特制的压榨设备从发酵混合物中榨出汁液;
f.熬制:在步骤e得到的汁液中加入金银花并搅拌均匀,然后边加热边搅拌,熬制至粘稠即成。
2.如权利要求1所述的糯米和麦芽生物发酵加入金银花制成原糖浆的处理方法,其特征在于:步骤d中的温水加入量为刚好能将熟糯米散开。
3.如权利要求1所述的糯米和麦芽生物发酵加入金银花制成原糖浆的处理方法,其特征在于:步骤f中加入的金银花先经过如下处理:在阳光下暴晒或烘干至发脆,然后粉碎成细粉。
4.如权利要求1所述的糯米和麦芽生物发酵加入金银花制成原糖浆的处理方法,其特征在于:步骤f中熬制过后的麦芽原糖浆的水分含量为15%-20%。
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CN106520515A (zh) * | 2016-10-30 | 2017-03-22 | 庞群 | 一种麦芽糖醋饮料的制备方法 |
CN107183452A (zh) * | 2017-05-27 | 2017-09-22 | 绥阳县绥花树型金银花农业发展有限公司 | 金银花麦芽饮料的制备方法 |
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Cited By (2)
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CN106520515A (zh) * | 2016-10-30 | 2017-03-22 | 庞群 | 一种麦芽糖醋饮料的制备方法 |
CN107183452A (zh) * | 2017-05-27 | 2017-09-22 | 绥阳县绥花树型金银花农业发展有限公司 | 金银花麦芽饮料的制备方法 |
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