CN104413390A - 高粱乌米酱及其制备方法 - Google Patents
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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Abstract
本发明涉及一种以高粱乌米为主要原料加工的高粱乌米酱及其制备方法，该高粱乌米酱采用高粱乌米为主要原料，添加食盐、白糖、味精、花椒面、玉米面和豆面六种辅料，先将高粱乌米高温熟化灭菌，熟化灭菌后放入盛有老汤的锅中浸泡，然后再煮沸达到入味，将煮沸后的高粱乌米冷却、粉碎成0.2～1厘米的颗粒状物料，颗粒状物料与配比量的糖、盐、花椒面、味精、玉米面和豆面六种辅料混合搅拌均匀得到混合料；将混合料与配比量的水和老汤少许混合搅拌熬制得到糊状的高粱乌米酱。本发明高粱乌米酱采用具有一定的营养和药用价值的高粱乌米作为主要食材原料，制作工艺简单，风味独特、营养丰富、醇香细腻、绿色无公害。
Description
技术领域
本发明属于食品加工领域，具体的说是一种以高粱乌米为主要原料加工的高粱乌米酱及其制备方法。
背景技术
乌米指高粱、玉米在孕穗时生的一种黑穗病，一般特指高粱丝黑穗病。感染后生长成的白色棒状物在幼嫩时可以食用。
高粱乌米就是高粱黑粉真菌的俗称。美国以将其列入食用菌之列，墨西哥等国也将其视为美食佳品。在我国开发尚属空白。高粱乌米古时就是中药的一种，传统医学认为有调经止血之功效，主治月经不调，崩漏，大便下血等。现代科学通过分析研究发现，高粱乌米富含真菌多糖，膳食纤维，硒，维生素。蛋白质及人体必需氨基酸等营养物质，所以有预防糖尿病，冠心病，结肠癌和便秘的作用，具有很高的营养价值。同时高粱乌米用于烹饪，可蒸/炖/炸/涮等多种食用方法，是餐桌上不可多得的一道健康美食。
乌米的吃法很多，可以直接食用，也可以烧、烤、蒸、煮，若是弄熟了蘸点蒜酱就更绝。乌米尽管很好吃，可过去农民是不希望地里的高粱长出乌米的，可是现在，乌米已经被专业种植了，因为国外学者已将作物黑粉菌列于食用菌之列，随之而诞生的就有以沙面粉为主要原料，以高粱乌米粉为主要添加剂，研制出一种口感疏松、味道香美、营养丰富的高粱乌米营养饼干和蛋糕等。高粱乌米含丰富的蛋白质，碳水化合物。矿物质，维生素等营养成分，尤其是人体8种必须的氨基酸，真菌多糖和膳食纤维等活性多糖。矿物质钾，铁，硒维生素A，B1，B2，B6，C，等含量较高，是理想的天然绿色食品。
另外乌米还具有药用价值，高粱乌米古时就是中药的一种，传统医学认为有调经止血之功效，主治月经不调、崩漏、大便下血等。现代科学通过分析研究发现高粱乌米富含真菌多糖、维生素、蛋白质、氨基酸等营养物质，可预防冠心病、结肠炎、糖尿病有作用。可蒸、炖、炸、涮等多种食法，是一道健康美食。
高粱乌米是一种菌类的黑色食品，富含膳食纤维，硒，维生素，蛋白质
及人体必需的氨基酸，容易吸收。具有补肾，降血脂，可预防糖尿病，冠心病，结肠癌和便秘的作用。
目前，乌米食品还只局限于上述一些简单的食用方法，如何能够更好的利用高粱乌米食品，制作出更多的人们喜闻乐见的食品是人们追求的目标。
发明内容
本发明的目的是要提供一种高粱乌米酱及其制备方法，该高粱乌米酱采用具有一定的营养和药用价值的高粱乌米作为主要食材原料，该产品制作工艺简单，风味独特、营养丰富、醇香细腻、绿色无公害。
本发明的目的是这样实现的，该高粱乌米酱采用以下重量配比的原料制成，其各原料的重量分数配比是：
高粱乌米5～30份、食盐 1～2份、白糖1～4份、味 精1～2份、花椒面0.05～2份、玉米面1～15份、 豆面1～15份；
制备方法是：先将鲜高粱乌米或解冻后的高粱乌米采用高压蒸锅进行高温熟化灭菌5～10分钟，温度100℃以上，熟化灭菌后的高粱乌米放入盛有老汤的锅中浸泡10～15分钟，然后再煮沸3～5分钟达到入味，将煮沸后的高粱乌米取出后冷却到室温，然后采用粉碎机粉碎成0.2～1厘米的颗粒状物料，颗粒状物料与配比量的糖、盐、花椒面、味精、玉米面和豆面六种辅料混合搅拌均匀得到混合料；将混合料与配比量的水和老汤少许混合搅拌熬制，熬制时间是沸腾后5-10分钟得到糊状的高粱乌米酱，最后采用冷却设备冷却到0-4度，灌装，包装的成品。
混合料、水和老汤的重量配比是：混合料∶水∶老汤＝1.6∶3.5∶1.3
本发明的优点和积极效果是∶
①、本发明高粱乌米酱的主要原料高粱乌米是一种营养丰富味道鲜美的黑色食品，具有很高的药用价值。含有丰富的蛋白质，维生素（A,B1,B2,B6,E）,矿物质元素（钾，钙，铁，锌，铜和硒），具有降低胆固醇，调节血糖，控制体重和减肥，预防结肠癌，加强身体免疫力和防止坏血病的发生。
②、本发明高粱乌米酱的辅助原料黄豆的脂肪含量也很丰富，高达15%-20%，切以不饱和脂肪酸为主，此外，黄豆中还含有特殊的成分—皂，具有抗炎症，抗溃疡及降血脂的作用。
③、本发明高粱乌米酱的辅助原料玉米面（黄）的营养素含量也很丰富，且玉米中含有大量的软磷脂，亚油酸，谷物醇，维生素E，纤维素等，具有降血压，降血脂，抗动脉硬化，预防肠癌，美容养颜，延缓衰老等多种功效，也是糖尿病人的适宜佳品。
④、本高粱乌米酱风味独特，是健康又营养的绿色食品，能够满足广大消费者味美，健康，营养和方便的使用需求。
具体实施方式：
老汤的熬制：新鲜的猪棒骨1kg、葱结1小扎、生姜1块、酒50克，清水5公斤。
首先将猪棒骨清洗干净放入高压锅中，加入葱，姜，然后放入冷水，冷水最好一次性加足，用大火烧开，撇去浮沫，转小火慢慢加温炖，然后倒入酒适量，从营养获取度考良，在水烧开后可适量加醋，因为醋能使骨头里的磷，钙溶解到汤内，同时，不要过早加盐，因为盐能使肉里含的水分很快跑出来，会加快蛋白质的凝固，影响汤的鲜美。炖至2-3小时后出汤，即完成老汤的熬制，备用。
实施例1：
按比例称取新鲜的高粱乌米5kg，食盐0.75kg，白糖0.25kg，味精0.1kg，花椒面0.05kg，玉米面1.5kg,豆面1kg。
高粱乌米酱制作：先将鲜高粱乌米采用高压蒸锅进行高温熟化灭菌5～10分钟，温度100℃以上，熟化灭菌后的高粱乌米放入盛有老汤的锅中浸泡10～15分钟，然后再煮沸3～5分钟达到入味，将煮沸后的高粱乌米取出后冷却到室温，然后采用粉碎机粉碎成0.2～1厘米的颗粒状物料，颗粒状物料与配比量的糖、盐、花椒面、味精、玉米面和豆面六种辅料混合搅拌均匀得到混合料；将混合料与水和老汤混合搅拌熬制，熬制时间是沸腾后5-10分钟得到糊状高粱乌米酱，最后采用冷却设备冷却到0-4度，灌装，包装的成品。
所述混合料、水和老汤的重量配比是：混合料∶水∶老汤＝1.6∶3.5∶1.3。
实施例2：
按比例称取解冻后的高粱乌米15kg、食盐2.25kg、白糖0.75kg 味 精0.3kg、花椒面0.15kg，玉米面4.5kg、豆面3kg，
制备方法是：先将解冻后的高粱乌米采用高压蒸锅进行高温熟化灭菌5～10分钟，温度100℃以上，熟化灭菌后的高粱乌米放入盛有老汤的锅中浸泡10～15分钟，然后再煮沸3～5分钟达到入味，将煮沸后的高粱乌米取出后冷却到室温，然后采用粉碎机粉碎成0.2～1厘米的颗粒状物料，颗粒状物料与配比量的糖、盐、花椒面、味精、玉米面和豆面六种辅料混合搅拌均匀得到混合料；将混合料与水和老汤混合搅拌熬制，熬制时间是沸腾后5-10分钟得到糊状高粱乌米酱，最后采用冷却设备冷却到0-4度，灌装，包装的成品。所述混合料、水和老汤的重量配比是：混合料∶水∶老汤＝1.6∶3.5∶1.3。
实施例3：
按比例称取新鲜的高粱乌米30kg、食盐4.5kg、白糖1.5kg、味 精0.6kg、花椒面0.3kg、玉米面9kg、 豆面6kg；
高粱乌米酱制作：先将鲜高粱乌米采用高压蒸锅进行高温熟化灭菌5～10分钟，温度100℃以上，熟化灭菌后的高粱乌米放入盛有老汤的锅中浸泡10～15分钟，然后再煮沸3～5分钟达到入味，将煮沸后的高粱乌米取出后冷却到室温，然后采用粉碎机粉碎成0.2～1厘米的颗粒状物料，颗粒状物料与配比量的糖、盐、花椒面、味精、玉米面和豆面六种辅料混合搅拌均匀得到混合料；将混合料与水和老汤混合搅拌熬制，熬制时间是沸腾后5-10分钟得到糊状高粱乌米酱，最后采用冷却设备冷却到0-4度，灌装，包装的成品。所述混合料、水和老汤的重量配比是：混合料∶水∶老汤＝1.6∶3.5∶1.3。
Claims (2)
1.一种高粱乌米酱，其特征在于：该高粱乌米酱采用以下重量配比的原料制成，其各原料的重量分数配比是：
高粱乌米5～30份、食盐 1～2份、白糖1～4份、味 精1～2份、花椒面0.05～2份、玉米面1～15份、 豆面1～15份；
制备方法是：先将鲜高粱乌米或解冻后的高粱乌米采用高压蒸锅进行高温熟化灭菌5～10分钟，温度100℃以上，熟化灭菌后的高粱乌米放入盛有老汤的锅中浸泡10～15分钟，然后再煮沸3～5分钟达到入味，将煮沸后的高粱乌米取出后冷却到室温，然后采用粉碎机粉碎成0.2～1厘米的颗粒状物料，颗粒状物料与配比量的糖、盐、花椒面、味精、玉米面和豆面六种辅料混合搅拌均匀得到混合料；将混合料与配比量的水和老汤少许混合搅拌熬制，熬制时间是沸腾后5-10分钟得到糊状的高粱乌米酱，最后采用冷却设备冷却到0-4度，灌装，包装的成品。
2.根据权利要求1所述的一种高粱乌米酱及其制备方法，其特征在于：所述混合料、水和老汤的重量配比是：混合料∶水∶老汤=1.6∶3.5∶1.3。
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