CN104381867B - 一种复合果蔬糍粑的制备方法 - Google Patents
一种复合果蔬糍粑的制备方法 Download PDFInfo
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- CN104381867B CN104381867B CN201410595505.7A CN201410595505A CN104381867B CN 104381867 B CN104381867 B CN 104381867B CN 201410595505 A CN201410595505 A CN 201410595505A CN 104381867 B CN104381867 B CN 104381867B
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Classifications
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- A—HUMAN NECESSITIES
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- 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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- 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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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种复合果蔬糍粑的制备方法,属于食品加工领域;该糍粑以糯米、黑米、薏米、黄米、鼠曲草粉、红薯叶粉、苹果粉、食用黄腐酸、脱脂奶粉、葡萄浓缩汁、刺梨浓缩汁为原料,经过称取原料、混米淘洗、配制味剂、超声浸米、制作胚料、组合成形的一系列工序生产得到;该糍粑是对糯米制品加工的一种有益探索和突破,无论是在色泽、口感、营养结构、保质期限还是制作方法等方面均有别于传统糍粑,其色泽独特、奶香四溢、酸甜爽口、易于消化,且营养丰富、防癌美颜、绿色天然、保质期长,集美味与保健于一身,工艺可行,适合于规模化生产。
Description
技术领域
本发明涉及一种复合果蔬糍粑的制备方法,属于食品加工技术领域。
背景技术
糍粑,是一种历史悠久且深受人们喜爱的民间传统小吃,尤其盛行于中国南方地区。传统意义上的糍粑,一般指用清水把糯米浸透后,放进木甑里蒸成糯米饭,然后放进石臼里,用杵槌舂成泥状后,捏成小团或饼状而制成。但传统糍粑主要存在着如下一些弊端或不足:首先,传统工艺生产效率低,并不能满足规模化生产的要求;其次,传统糍粑存在易老化、龟裂、变味等保质期限不长的问题,制约着其销售和推广;第三,传统糍粑的口味还较为单一,还不能满足人们的多元口感需求;第四,传统糍粑的外形还较为单调,一般为圆团或圆饼状,色泽也以单色调为主;第五,传统糍粑因主要成分为白糯米,也少含其他助动消化的成分,因此食用后易造成消化不良;最后,传统糍粑的保健附加值较低,由于白糯米的赖氨酸含量极低,因而用纯白糯米所制的传统糍粑营养并不全面。
因此,糍粑的生产机械化、保质延长化、风味多元化、形式多样化、消化提速化及保健升值化等一直行业者们和市场迫切亟需解决的问题。正因此,开发一种能够有效解决上述问题的新型糍粑和制作思路显得尤为必要,这必将对推动整个糯米制品行业的向前发展具有积极作用,并呈现出巨大的市场潜力。
发明内容
本发明的目的在于提供一种复合果蔬糍粑的制备方法,该方法有效利用如超声等各种现有先进技术手段实现糍粑制作的规模流水线生产化,并提供一种复合果蔬新型保健糍粑。
该复合果蔬糍粑由以下原料制得,除去水外各原料及重量百分比为:糯米51-63%、黑米10-14%、薏米10-14%、黄米10-14%、鼠曲草粉1-3%、红薯叶粉1-3%、苹果粉1-3%、食用黄腐酸0.5-1%、脱脂奶粉0.3-0.5%、葡萄浓缩汁0.3-0.5%、刺梨浓缩汁0.3-0.5%,除去水外所有原料的质量百分比之和为100%。
本发明所使用的基本辅料及其相关功效如下:
黑米:其具有滋阴补肾、健脾暖肝、补益脾胃、益气活血、养肝明目等保健功效。有利于防治头昏、目眩、贫血、白发、眼疾、腰膝酸软、肺燥咳嗽、大便秘结、小便不利、肾虚水肿、食欲不振、脾胃虚弱等症。
薏米:被誉为“世界禾本科植物之王”,其具有美白养颜、促进新陈代谢、利尿通便、防止脱发、抑制骨骼肌的收缩、抗肿瘤、预防和抵抗癌症、增强免疫力、镇静、镇痛及解热、舒张心血管、延缓衰老、降血糖、促进肠胃吸收等保健功效。
黄米:其具有养阴补虚、润肺补肾、呼吸畅通、润滑肠道、刺激排便等保健功效,还可治阳盛阴虚、夜不得眠、久泄胃弱、冻疮、疥疮、毒热、毒肿等症。
红薯叶:在香港乃至世界被誉为“蔬菜皇后”、“长寿蔬菜”及“抗癌蔬菜”,亚洲蔬菜研究中心已将红薯叶列为高营养蔬菜品种。经研究发现红薯叶与菠菜、芹菜、白菜、油菜、韭菜、黄瓜、南瓜、冬瓜、莴苣、甘蓝、茄子、番茄、胡萝卜比较,在14种营养成分中,蛋白质、脂肪、碳水化合物、热量、纤维、钙、磷、铁、胡萝卜素、Vc、VB1、VB2、烟酸等13项红薯叶均居于首位。其具有增强免疫功能、促进新陈代谢、延缓衰老、降血糖、通便利尿、升血小板、止血、预防动脉硬化、抗炎防癌、催乳解毒、预防夜盲等良好保健功效。
鼠曲草(Gnaphalium affine):具有镇咳、祛痰、治气喘和非传染性溃疡、降血压等保健功效。
苹果:具有生津止渴、润肺除烦、健脾益胃、养心益气、润肠、止泻、解暑、醒酒等保健功效。慢性胃炎、消化不良、气滞不通者,便秘、慢性腹泻、神经性结肠炎,高血压、高血脂和肥胖患者,癌症患者、贫血和维生素缺乏者尤其适合。
黄腐酸:一种天然产物,经药理实验证明,对人体无任何毒副作用,黄腐酸可增加肌体免疫力,调整肠胃功能,改善微血管循环,增加心肌营养性血流量;同时黄腐酸也具有良好的防腐保质功效。
脱脂奶粉:具有抑制肿瘤、促进大脑发育、镇静安神、美容养颜、提高免疫力、有助减肥、有助于视力的提高、可促进人体对钙和铁的吸收、增强肠胃蠕动、促进排泄。
葡萄汁:被科学家们誉为“植物奶”,能很好地阻止血栓形成,降低人体血清胆固醇水平,降低血小板的凝聚力,对预防心脑血管病有一定作用;能促进儿童骨骼发育、对神经衰弱和过度疲劳有良好的改善作用;能够可抗衰老,并可清除体内自由基;可以防止健康细胞癌变,阻止癌细胞扩散;具有舒筋活血、开胃健脾、助消化等保健功效;其含铁量丰富,所以可以补血。
刺梨(Rosae Roxburghii)浓缩汁:其具有健胃、消食、滋补、止泻等保健功效,特别是其富含超氧化物岐化酶(简称SOD),而SOD是国际公认具有抗衰、防癌作用的活性物质,此外其还具有抗病毒、抗辐射的作用,在心血管、消化系统和各种肿瘤疾病防治方面,应用十分广泛。其维生素C含量极高,是当前水果中最高的,具有“维生素C之王”的美称。
本发明复合果蔬糍粑的具体制备方法如下:
(1)称取原料:按照上述配方分别称取各原料,待用;
(2)混米淘洗:将糯米分为三等份,其中,第一等份与黑米混合后得到混合米1,第二等份与薏米混合后得到混合米2,第三等份与黄米混合后得到混合米3,然后分别将混合米用清水淘洗2-3次,滤干后待用;
(3)配制味剂:将食用黄腐酸分为三等份;其中,第一等份与脱脂奶粉混合后得到风味剂1,第二等份与葡萄浓缩汁混合后得到风味剂2,第三等份与刺梨浓缩汁混合后得到风味剂3;
(4)超声浸米:将混合米1、混合米2、混合米3中一种加入至该混合米重量2-3倍的水和风味剂1混合后制得的浸米液1中,将剩余两种混合米中的任一种加入至该混合米重量2-3倍的水和风味剂2混合后制得的浸米液2中,将剩余一种混合米加入至该混合米重量2-3倍的水和风味剂3混合后制得的浸米液3中,搅拌均匀后进行间歇式超声浸泡,间歇程序为:首先静置浸泡20-30分钟,然后超声浸泡40-60分钟,再静置浸泡20-30分钟,最后超声浸泡30-40分钟即可,其间每隔10分钟充分翻搅一次;其中超声条件为功率400-500w,频率40-60kHz,水温25-30℃;
(5)制作胚料:将步骤(4)浸好的混合物分别磨制成100目以下的浆料,在三种浆料中的任一种中加入鼠曲草粉搅拌均匀后得到胚料1,在剩余两种浆料中的任一种中加入红薯叶粉搅拌均匀后得到胚料2,在剩余的一种浆料中加入苹果粉搅拌均匀后得到胚料3;
(6)组合成形:将事先防粘处理后的屉布平铺于专用蒸屉上底面,然后将三种胚料中的任意一种倾倒入蒸屉,抚平浆面后置入蒸柜中,在110-130℃水蒸气条件下蒸5-10分钟,使胚料稍加糊化后取出;接着将剩余的胚料中任意一种倾倒入第一层糊化胚料表面,抚平浆面后置入蒸柜中,在110-130℃水蒸气条件下蒸5-10分钟,使第二层胚料稍加糊化后取出;最后将剩余的一种胚料倾倒入第二层糊化胚料表面,抚平浆面后置入蒸柜中,在110-130℃水蒸气条件下蒸30-40分钟,之后将装有复合熟胚的蒸屉取出低温冷却,防粘处理后,压紧、模具切割成形,真空包装、灭菌即得到复合果蔬糍粑。
所述鼠曲草粉和红薯叶粉按如下方法制得:分别挑选幼嫩的鼠曲草和鲜嫩的红薯叶,清洗除杂后沥干水分,然后将洗净的鼠曲草和红薯叶分别置于90-100℃护色液中漂烫10-15秒,护色液的添加量为洗净原料重量的10-12倍,立即转移至流动冷水中冷却,滤干后,粉碎制浆,冷冻干燥后过100目筛分别制得鼠曲草粉和红薯叶粉,其中护色液为含有重量百分比0.5-0.8%果蔬高效护色剂、重量百分比0.4-0.6%食用黄腐酸的水溶液。
所述食用黄腐酸为参照专利申请200810233669.X“褐煤氧化降解生产腐植酸及其盐的方法”中方法制得的黄腐酸经过纯化精制而得,且各项指标检测合格。
本发明的有益效果:
(1)本发明复合果蔬糍粑的制作方法利用现代技术手段突破了传统工艺的技术瓶颈,大大提高了生产效率,完全满足于规模化生产的要求;
(2)本发明复合果蔬糍粑不易老化、龟裂、变味,在保质期限方面比传统糍粑呈现出巨大优势,有利于其销售和推广;
(3)本发明复合果蔬糍粑复合了果蔬等多种口感,口感酸甜独特,不易产生口味腻人的感觉;
(4)本发明复合果蔬糍粑在外形上变化多样,可为几何图形或动物图形等,在色调上采用了多色复合的搭配,色彩丰富,能够吸引人们的好奇和注意;
(5)本发明复合果蔬糍粑含有多种助动消化的成分,加速了糯米的消化进程,克服了传统糍粑极为容易造成消化不良的弊端;
(6)本发明复合果蔬糍粑具有极为丰富的保健附加值,尤其在防衰养颜、调节胃肠、防癌抗癌、提高免疫等方面具有一定保健功效,此外其营养全面丰富,适合多数人群食用。
具体实施方式
下面结合实施例对本发明作进一步详细说明,但本发明保护范围并不限于所述内容。
实施例1:本复合果蔬糍粑的制作方法包括如下步骤:
(1)按照配方分别称取糯米59.1kg、黑米10kg、薏米10kg、黄米10kg、鼠曲草粉3kg、红薯叶粉3kg、苹果粉3kg、食用黄腐酸1kg、脱脂奶粉0.3kg、葡萄浓缩汁0.3kg、刺梨浓缩汁0.3kg;
(2)将糯米分为三等份,其中,第一等份与黑米混合后得到混合米1,第二等份与薏米混合后得到混合米2,第三等份与黄米混合后得到混合米3,然后分别将混合米用清水淘洗2次,滤干后待用;
(3)将食用黄腐酸分为三等份;其中,第一等份与脱脂奶粉混合后得到风味剂1,第二等份与葡萄浓缩汁混合后得到风味剂2,第三等份与刺梨浓缩汁混合后得到风味剂3;
(4)将混合米1加入至混合米1重量2倍的水和风味剂1混合后制得的浸米液1中,将混合米2加入至混合米2重量3倍的水和风味剂2混合后制得的浸米液2中,将混合米3加入至混合米3重量2倍的水和风味剂3混合后制得的浸米液3中,搅拌均匀后进行间歇式超声浸泡,间歇程序为:首先静置浸泡20分钟,然后超声浸泡60分钟,再静置浸泡20分钟,最后超声浸泡30分钟即可,其间每隔10分钟充分翻搅一次;其中超声条件为:功率400w,频率60kHz,水温25℃;
(5)将步骤(4)浸好的混合物分别磨制成100目以下的浆料,在含黑米的浆料中加入鼠曲草粉搅拌均匀后得到胚料1,在含薏米的浆料中加入红薯叶粉搅拌均匀后得到胚料2,在含黄米的浆料中加入苹果粉搅拌均匀后得到胚料3;
(6)将事先擦涂好一层薄蜂蜡的屉布平铺于专用蒸屉上底面,然后将胚料1倾倒入蒸屉,抚平浆面后置入蒸柜中,在110℃水蒸气条件下蒸10分钟,使胚料稍加糊化后取出;接着将胚料2倾倒入第一层糊化胚料表面,抚平浆面后置入蒸柜中,在110℃水蒸气条件下蒸10分钟,使第二层胚料稍加糊化后取出;最后将胚料3倾倒入第二层糊化胚料表面,抚平浆面后置入蒸柜中,在110℃水蒸气条件下蒸40分钟,之后将装有复合熟胚的蒸屉取出低温冷却,在第三层熟化胚料表面擦涂一层薄蜂蜡,压紧、模具切割成动物图形,真空包装、灭菌即得到复合果蔬糍粑。
上述鼠曲草粉和红薯叶粉按以下方法制得:分别挑选幼嫩的鼠曲草和鲜嫩的红薯叶,清洗除杂后沥干水分,然后将洗净的鼠曲草和红薯叶分别置于90℃护色液中漂烫15秒,护色液的添加量为洗净原料重量的12倍,立即转移至流动冷水中冷却,滤干后,粉碎制浆,冷冻干燥后过100目筛分别制得鼠曲草粉和红薯叶粉,其中护色液为含有重量百分比0.5%果蔬高效护色剂、重量百分比0.6%食用黄腐酸的水溶液。
实施例2:本复合果蔬糍粑的制作方法包括如下步骤:
(1)按照配方分别称取糯米51kg、黑米14kg、薏米14kg、黄米14kg、鼠曲草粉1.5kg、红薯叶粉1.5kg、苹果粉1.7kg、食用黄腐酸0.8kg、脱脂奶粉0.5kg、葡萄浓缩汁0.5kg、刺梨浓缩汁0.5kg;
(2)将糯米分为三等份,其中,第一等份与黑米混合后得到混合米1,第二等份与薏米混合后得到混合米2,第三等份与黄米混合后得到混合米3,然后分别将混合米用清水淘洗3次,滤干后待用;
(3)将食用黄腐酸分为三等份;其中,第一等份与脱脂奶粉混合后得到风味剂1,第二等份与葡萄浓缩汁混合后得到风味剂2,第三等份与刺梨浓缩汁混合后得到风味剂3;
(4)将混合米1加入至混合米1重量3倍的水和风味剂3混合后制得的浸米液1中,将混合米2加入至混合米2重量2倍的水和风味剂1混合后制得的浸米液2中,将混合米3加入至混合米3重量3倍的水和风味剂2混合后制得的浸米液3中,搅拌均匀后进行间歇式超声浸泡,间歇程序为:首先静置浸泡25分钟,然后超声浸泡50分钟,再静置浸泡25分钟,最后超声浸泡35分钟即可,其间每隔10分钟充分翻搅一次;其中超声条件为:功率500w,频率50kHz,水温28℃;
(5)将步骤(4)浸好的混合物分别磨制成100目以下的浆料,在含黑米的浆料中加入苹果粉搅拌均匀后得到胚料1,在含薏米的浆料中加入鼠曲草粉搅拌均匀后得到胚料2,在含黄米的浆料中加入红薯叶粉搅拌均匀后得到胚料3;
(6)将事先擦涂好一层薄蜂蜡的屉布平铺于专用蒸屉上底面,然后将胚料3倾倒入蒸屉,抚平浆面后置入蒸柜中,在120℃水蒸气条件下蒸8分钟,使胚料稍加糊化后取出;接着将胚料1倾倒入第一层糊化胚料表面,抚平浆面后置入蒸柜中,在120℃水蒸气条件下蒸8分钟,使第二层胚料稍加糊化后取出;最后将胚料2倾倒入第二层糊化胚料表面,抚平浆面后置入蒸柜中,在120℃水蒸气条件下蒸35分钟,之后将装有复合熟胚的蒸屉取出低温冷却,在第三层熟化胚料表面擦涂一层薄蜂蜡,压紧、模具切割成几何图形,真空包装、灭菌即得到复合果蔬糍粑。
上述鼠曲草粉和红薯叶粉按以下方法制得:分别挑选幼嫩的鼠曲草和鲜嫩的红薯叶,清洗除杂后沥干水分,然后将洗净的鼠曲草和红薯叶分别置于100℃护色液中漂烫10秒,护色液的添加量为洗净原料重量的10倍,立即转移至流动冷水中冷却,滤干后,粉碎制浆,冷冻干燥后过100目筛分别制得鼠曲草粉和红薯叶粉,其中护色液为含有重量百分比0.8%果蔬高效护色剂、重量百分比0.4%食用黄腐酸的水溶液。
实施例3:本复合果蔬糍粑的制作方法包括如下步骤:
(1)按照配方分别称取糯米63kg、黑米11kg、薏米11kg、黄米10.3kg、鼠曲草粉1kg、红薯叶粉1kg、苹果粉1kg、食用黄腐酸0.5kg、脱脂奶粉0.4kg、葡萄浓缩汁0.4kg、刺梨浓缩汁0.4kg;
(2)将糯米分为三等份,其中,第一等份与黑米混合后得到混合米1,第二等份与薏米混合后得到混合米2,第三等份与黄米混合后得到混合米3,然后分别将混合米用清水淘洗3次,滤干后待用;
(3)将食用黄腐酸分为三等份;其中,第一等份与脱脂奶粉混合后得到风味剂1,第二等份与葡萄浓缩汁混合后得到风味剂2,第三等份与刺梨浓缩汁混合后得到风味剂3;
(4)将混合米1加入至混合米1重量2.5倍的水和风味剂2混合后制得的浸米液1中,将混合米2加入至混合米2重量2.5倍的水和风味剂3混合后制得的浸米液2中,将混合米3加入至混合米3重量2.5倍的水和风味剂1混合后制得的浸米液3中,搅拌均匀后进行间歇式超声浸泡,间歇程序为:首先静置浸泡30分钟,然后超声浸泡40分钟,再静置浸泡30分钟,最后超声浸泡40分钟即可,其间每隔10分钟充分翻搅一次;其中超声条件为:功率600w,频率40kHz,水温30℃;
(5)将步骤(4)浸好的混合物分别磨制成100目以下的浆料,在含黑米的浆料中加入红薯叶粉搅拌均匀后得到胚料1,在含薏米的浆料中加入苹果粉搅拌均匀后得到胚料2,在含黄米的浆料中加入鼠曲草粉搅拌均匀后得到胚料3;
(6)将事先擦涂好一层薄蜂蜡的屉布平铺于专用蒸屉上底面,然后将胚料2倾倒入蒸屉,抚平浆面后置入蒸柜中,在130℃水蒸气条件下蒸5分钟,使胚料稍加糊化后取出;接着将胚料3倾倒入第一层糊化胚料表面,抚平浆面后置入蒸柜中,在130℃水蒸气条件下蒸5分钟,使第二层胚料稍加糊化后取出;最后将胚料1倾倒入第二层糊化胚料表面,抚平浆面后置入蒸柜中,在130℃水蒸气条件下蒸30分钟,之后将装有复合熟胚的蒸屉取出低温冷却,在第三层熟化胚料表面擦涂一层薄蜂蜡,压紧、模具切割成动物图形,真空包装、灭菌即得到复合果蔬糍粑。
上述鼠曲草粉和红薯叶粉按以下方法制得:分别挑选幼嫩的鼠曲草和鲜嫩的红薯叶,清洗除杂后沥干水分,然后将洗净的鼠曲草和红薯叶分别置于95℃护色液中漂烫12秒,护色液的添加量为洗净原料重量的11倍,立即转移至流动冷水中冷却,滤干后,粉碎制浆,冷冻干燥后过100目筛分别制得鼠曲草粉和红薯叶粉,其中护色液为含有重量百分比0.6%果蔬高效护色剂、重量百分比0.5%食用黄腐酸的水溶液。
对本发明产品的总体评价方法采用志愿用户体验回访打分制进行,确定50名男性和50名女性志愿用户(年龄范围涵盖8-65岁),对本发明糍粑和传统糍粑的外观、气味、口感、消化、保健、保质期六项指标进行综合评价,并按评分标准进行相应打分(单项指标满分为10分),求出平均值即为最终分数;具体情况如表1所示。
表1:评价结果
从志愿用户的体验回访中我们获得了如下结论:本发明的复合果蔬糍粑外观引人、气味香浓,特别能获得青少年朋友的青睐;具有独特爽口的滋味,口感较为柔软细腻同时也不易粘牙;相对比较容易消化且稍微多食也不会造成消化不良;与传统糍粑相比,其相关保健作用也体现较为明显,营养价值确实比传统糍粑高;最重要的一点是保质期要比传统糍粑长2-3个月;因此,大家能普遍接受和期待该复合果蔬糍粑的市场推广。
Claims (1)
1.一种复合果蔬糍粑的制备方法,其特征在于:按如下步骤进行操作:
(1)称取如下各原料,各原料占原料总重量的百分比为:糯米51-63%、黑米10-14%、薏米10-14%、黄米10-14%、鼠曲草粉1-3%、红薯叶粉1-3%、苹果粉1-3%、食用黄腐酸0.5-1%、脱脂奶粉0.3-0.5%、葡萄浓缩汁0.3-0.5%、刺梨浓缩汁0.3-0.5%;
(2)将糯米分为三等份,其中,第一等份与黑米混合后得到混合米1,第二等份与薏米混合后得到混合米2,第三等份与黄米混合后得到混合米3,然后分别将混合米用清水淘洗2-3次,滤干后待用;
(3)将食用黄腐酸分为三等份;其中,第一等份与脱脂奶粉混合后得到风味剂1,第二等份与葡萄浓缩汁混合后得到风味剂2,第三等份与刺梨浓缩汁混合后得到风味剂3;
(4)将混合米1、混合米2、混合米3中一种加入至该混合米重量2-3倍的水和风味剂1混合后制得的浸米液1中,将剩余两种混合米中的任一种加入至该混合米重量2-3倍的水和风味剂2混合后制得的浸米液2中,将剩余一种混合米加入至该混合米重量2-3倍的水和风味剂3混合后制得的浸米液3中,搅拌均匀后进行间歇式超声浸泡,间歇程序为:首先静置浸泡20-30分钟,然后超声浸泡40-60分钟,再静置浸泡20-30分钟,最后超声浸泡30-40分钟即可,其间每隔10分钟充分翻搅一次;其中超声条件为:功率400-500w,频率40-60kHz,水温25-30℃;
(5)将步骤(4)浸好的混合物分别磨制成100目以下的浆料,在三种浆料中的任一种中加入鼠曲草粉搅拌均匀后得到胚料1,在剩余两种浆料中的任一种中加入红薯叶粉搅拌均匀后得到胚料2,在剩余的一种浆料中加入苹果粉搅拌均匀后得到胚料3;
(6)将事先防粘处理后的屉布平铺于专用蒸屉上底面,然后将三种胚料中的任意一种倾倒入蒸屉,抚平浆面后置入蒸柜中,在110-130℃水蒸气条件下蒸5-10分钟,使胚料稍加糊化后取出;接着将剩余的胚料中任意一种倾倒入第一层糊化胚料表面,抚平浆面后置入蒸柜中,在110-130℃水蒸气条件下蒸5-10分钟,使第二层胚料稍加糊化后取出;最后将剩余的一种胚料倾倒入第二层糊化胚料表面,抚平浆面后置入蒸柜中,在110-130℃水蒸气条件下蒸30-40分钟,之后将装有复合熟胚的蒸屉取出低温冷却,防粘处理后,压紧、模具切割成形,真空包装、灭菌即得到复合果蔬糍粑;
所述鼠曲草粉和红薯叶粉按以下方法制得:分别挑选幼嫩的鼠曲草和鲜嫩的红薯叶,清洗除杂后沥干水分,然后将洗净的鼠曲草和红薯叶分别置于90-100℃护色液中漂烫10-15秒,护色液的添加量为洗净原料重量的10-12倍,立即转移至流动冷水中冷却,滤干后,粉碎制浆,冷冻干燥后过100目筛分别制得鼠曲草粉和红薯叶粉,其中护色液为含有重量百分比0.5-0.8%果蔬高效护色剂、重量百分比0.4-0.6%食用黄腐酸的水溶液。
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