CN104473044A - 一种椰子风味的小米粉及其制备方法 - Google Patents
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Abstract
本发明公开了一种椰子风味的小米粉，其特征在于，由以下重量份的原料制成：小米200-220、椰子60-70、菊花脑20-30、油麦菜15-18、白芝麻10-12、白芷粉2-3、鹿角霜1-2、紫薯粉15-16、甘草粉3-4、灵芝孢子粉1-2、麦冬2-3、桂皮5-6、西洋参1-2、青果2-3、饴糖15-18、助剂6-8。本发明的有益效果：椰子汁清如水、甘甜爽口，不仅营养丰富，而且还能促进细胞再生长，预防心脏病等功效，和其他食材一起添加在米粉中不仅满足了人们对其鲜美滋味的追求，而且还有益于身体健康。
Description
技术领域
本发明涉及食品加工领域，具体是涉及一种椰子风味的小米粉及其制备方法。
背景技术
米粉在我国的传统食品中占有很高的地位，是许多传统食品所必须的原料，由于其独特的口感和很高的营养价值而深受人们的喜爱。随着人们生活水平的提高，人们对食品有了更高的要求，不仅需要食物营养丰富、口感很好，而且还需要食物对自己的身体有很好的保健作用。
椰子是椰子树的果实，是由外层为纤维的壳组成的，提供椰子皮纤维和内含可食厚肉质的大坚果。果新鲜时，有清澈的液体，叫做椰汁。产于热带地区。椰子是海南特产棕榈科、椰子属植物类有机果实，无污染，含丰富维生素B、C、氨基酸和复合多糖物质，椰子水富含蛋白质、脂肪和多种维生素，促进细胞再生长，可以饮用，甘甜解暑。果肉汁补虚，生津，利尿，杀虫，用于心脏病水肿，口干烦渴，姜片虫；果壳祛风，利湿， 止痒，外用治体癣，脚癣。椰子果肉具有补虚强壮；椰水是制作椰果的主要原料，具有滋补、清暑解渴的功效，主治暑热类渴，津液不足之口渴；椰子壳油治癣，疗杨梅疮。
发明内容
本发明的目的是在于提供一种椰子风味的小米粉及其制备方法。
本发明是通过以下的技术方案实现的：
一种椰子风味的小米粉，其特征在于，由以下重量份的原料制成:小米200-220、椰子60-70、菊花脑20-30、油麦菜15-18、白芝麻10-12、白芷粉2-3、鹿角霜1-2、紫薯粉15-16、甘草粉3-4、灵芝孢子粉1-2、麦冬2-3、桂皮5-6、西洋参1-2、青果2-3、饴糖15-18、助剂6-8；其中助剂由下列重量份的原料组成：人参3-4、黄精5-6、藕粉10-12、荷叶30-35、茉莉花8-10、黄连叶5-6、砂仁4-5 、菟丝子5-6、金樱子1-3、白芍8-10、藿香叶15-18 、茎角茎2-3，制备方法为：将人参和黄精制成超微粉，然后与藕粉混合后得到混合粉料，混合荷叶、茉莉花、黄连叶、砂仁、菟丝子、金樱子、白芍、藿香叶、茎角茎，加入5-6倍的水文火煎煮100～120分钟，过滤后得到提取液，将提取液浓缩后烘干，与前述混合粉料混合即得。
所述的一种椰子风味的小米粉的制备方法，其特征在于，包括以下步骤：
（1）将麦冬、桂皮、西洋参、青果用适量水煎煮60-80分钟，过滤后得到煎煮液，然后将小米放入煎煮液中浸泡100-120分钟后，采用低温蒸发，将煎煮液中的水分蒸干，磨碎后得到混合米粉；
（2）将白芝麻放入锅中炒熟后研磨成粉末，得到白芝麻粉；
（3）取椰子果肉，将菊花脑、油麦菜洗净后加适量水打磨成浆液，得到果蔬液；
（4）将步骤（1）至步骤（3）得到的混合米粉、白芝麻粉、果蔬液及其他剩余成分混合搅拌均匀，经过汽蒸熟化，冷却后送入冷冻干燥机，粉碎后过80-100目筛，即得。
本发明的有益效果：椰子汁清如水、甘甜爽口，不仅营养丰富，而且还能促进细胞再生长，预防心脏病等功效，和其他食材一起添加在米粉中不仅满足了人们对其鲜美滋味的追求，而且还有益于身体健康。
具体实施方式
一种椰子风味的小米粉，其特征在于，由以下重量份（g）的原料制成:
小米200、椰子60、菊花脑20、油麦菜15、白芝麻10、白芷粉2、鹿角霜1、紫薯粉15、甘草粉3、灵芝孢子粉1、麦冬2、桂皮5、西洋参1、青果2、饴糖15、助剂6；其中助剂由下列重量份的原料组成：人参3、黄精5、藕粉10、荷叶30、茉莉花8、黄连叶5、砂仁4、菟丝子5、金樱子1、白芍8、藿香叶15、茎角茎2，制备方法为：将人参和黄精制成超微粉，然后与藕粉混合后得到混合粉料，混合荷叶、茉莉花、黄连叶、砂仁、菟丝子、金樱子、白芍、藿香叶、茎角茎，加入5-6倍的水文火煎煮100～120分钟，过滤后得到提取液，将提取液浓缩后烘干，与前述混合粉料混合即得。
所述的一种椰子风味的小米粉的制备方法，其特征在于，包括以下步骤：
（1）将麦冬、桂皮、西洋参、青果用适量水煎煮60-80分钟，过滤后得到煎煮液，然后将小米放入煎煮液中浸泡100-120分钟后，采用低温蒸发，将煎煮液中的水分蒸干，磨碎后得到混合米粉；
（2）将白芝麻放入锅中炒熟后研磨成粉末，得到白芝麻粉；
（3）取椰子果肉，将菊花脑、油麦菜洗净后加适量水打磨成浆液，得到果蔬液；
（4）将步骤（1）至步骤（3）得到的混合米粉、白芝麻粉、果蔬液及其他剩余成分混合搅拌均匀，经过汽蒸熟化，冷却后送入冷冻干燥机，粉碎后过80-100目筛，即得。
Claims (2)
1.一种椰子风味的小米粉，其特征在于，由以下重量份的原料制成:小米200-220、椰子60-70、菊花脑20-30、油麦菜15-18、白芝麻10-12、白芷粉2-3、鹿角霜1-2、紫薯粉15-16、甘草粉3-4、灵芝孢子粉1-2、麦冬2-3、桂皮5-6、西洋参1-2、青果2-3、饴糖15-18、助剂6-8；其中助剂由下列重量份的原料组成：人参3-4、黄精5-6、藕粉10-12、荷叶30-35、茉莉花8-10、黄连叶5-6、砂仁4-5 、菟丝子5-6、金樱子1-3、白芍8-10、藿香叶15-18 、茎角茎2-3，制备方法为：将人参和黄精制成超微粉，然后与藕粉混合后得到混合粉料，混合荷叶、茉莉花、黄连叶、砂仁、菟丝子、金樱子、白芍、藿香叶、茎角茎，加入5-6倍的水文火煎煮100～120分钟，过滤后得到提取液，将提取液浓缩后烘干，与前述混合粉料混合即得。
2.根据权利要求1所述的一种椰子风味的小米粉的制备方法，其特征在于，包括以下步骤：
（1）将麦冬、桂皮、西洋参、青果用适量水煎煮60-80分钟，过滤后得到煎煮液，然后将小米放入煎煮液中浸泡100-120分钟后，采用低温蒸发，将煎煮液中的水分蒸干，磨碎后得到混合米粉；
（2）将白芝麻放入锅中炒熟后研磨成粉末，得到白芝麻粉；
（3）取椰子果肉，将菊花脑、油麦菜洗净后加适量水打磨成浆液，得到果蔬液；
（4）将步骤（1）至步骤（3）得到的混合米粉、白芝麻粉、果蔬液及其他剩余成分混合搅拌均匀，经过汽蒸熟化，冷却后送入冷冻干燥机，粉碎后过80-100目筛，即得。
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