CN104605246A - 一种健脾和胃糯米团及其制备方法 - Google Patents
一种健脾和胃糯米团及其制备方法 Download PDFInfo
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- CN104605246A CN104605246A CN201510043360.4A CN201510043360A CN104605246A CN 104605246 A CN104605246 A CN 104605246A CN 201510043360 A CN201510043360 A CN 201510043360A CN 104605246 A CN104605246 A CN 104605246A
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Abstract
本发明公开了一种健脾和胃糯米团,其原料按重量份包括:糯米190-210份,薏仁30-45份,燕麦40-55份,黑米10-15份,紫薯20-25份,香蕉85-95份,南瓜25-35份,山药45-55份,栗子30-40份,葡萄干5-10份,枣干10-15份,芝麻75-85份,松子仁5-10份,榛子仁5-10份,冰糖40-50份,山楂5-10份,甘草5-10份,陈皮2-4份,茯苓2-5份,果胶0.3-0.6份,可得然胶0.2-0.6份,麦芽糖浆70-80份,牛奶50-60份,蜂蜜15-20份,水95-100份。本发明还公开了上述健脾和胃糯米团的制备方法。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种健脾和胃糯米团及其制备方法。
背景技术
糯米团是我国具有风味特色的一种传统食品,其质地柔软、具糯香、风味独特,深受广大消费者的欢迎。传统的糯米团以糯米粉为主要原料,采用煮芡法和热烫法制作而成。现代发展至可向其中加入大米粉、玉米粉、葛粉等其它粉类以赋予其新的口味。因此,糯米团又分为多种不同的形式,如“青团”、“蔴薯”、“和果子”以及北方的“驴打滚”等。糯米团的食用方法为不经过加热处理而直接冷食,或经冻藏后解冻食用。但在生产、运输、储存、销售等一系列环节中,以淀粉为主要成分的糯米团由于淀粉回生而使得产品老化、变硬,食用品质下降,不能满足消费者的需要。
在制作糯米团的过程中,由于糯米粉不像小麦粉一样可赋予面团一定的筋力,因而往往出现糯米团塌陷、包馅和存放时易开裂等不良现象,严重影响了糯性粉团的品质。而且传统的糯米团大多口味单一,营养元素缺乏,需要与其他食物共同食用才能达到营养平衡,这就给人们带来很多麻烦。
发明内容
基于背景技术存在的技术问题,本发明提出了一种健脾和胃糯米团及其制备方法,改善了传统糯米团的做法和营养物质,使营养搭配更均衡合理,也更利于人们身体健康,还能健脾和胃、补中益气、养血安神、促进幼儿和中老年增加营养的摄入。
本发明提出的一种健脾和胃糯米团,其原料按重量份包括:糯米190-210份,薏仁30-45份,燕麦40-55份,黑米10-15份,紫薯20-25份,香蕉85-95份,南瓜25-35份,山药45-55份,栗子30-40份,葡萄干5-10份,枣干10-15份,芝麻75-85份,松子仁5-10份,榛子仁5-10份,冰糖40-50份,山楂5-10份,甘草5-10份,陈皮2-4份,茯苓2-5份,果胶0.3-0.6份,可得然胶0.2-0.6份,麦芽糖浆70-80份,牛奶50-60份,蜂蜜15-20份,水95-100份。
优选地,糯米、薏仁、燕麦、黑米、紫薯的重量比为195-205:38-42:43-50:12-14:21-24。
优选地,香蕉、南瓜、山药、栗子的重量比为87-93:28-32:49-53:32-39。
优选地,果胶、可得然胶、麦芽糖浆、牛奶、蜂蜜、水的重量比为0.4:0.4:75:55:18:97。
优选地,其原料按重量份包括:糯米200份,薏仁40份,燕麦45份,黑米13份,紫薯22份,香蕉90份,南瓜30份,山药50份,栗子35份,葡萄干8份,枣干12份,芝麻80份,松子仁6份,榛子仁9份,冰糖45份,山楂6份,甘草6份,陈皮3份,茯苓3份,果胶0.4份,可得然胶0.4份,麦芽糖浆75份,牛奶55份,蜂蜜18份,水97份。
本发明还提出的上述健脾和胃糯米团的制备方法,包括如下步骤:
S1、制备饼皮料:将糯米、薏仁、燕麦、黑米水磨、压干得到水磨粉;将紫薯煮熟、研磨得到紫薯粉;将果胶、可得然胶和麦芽糖浆溶于水中得到凝结剂;将水磨粉、紫薯粉、牛奶、凝结剂和蜂蜜搅拌均匀,得到饼皮料;
S2、制备馅料:香蕉去皮、搅拌得到香蕉泥;山药去皮、蒸制、搅拌得到得山药泥;将去皮后的栗子粉碎得到栗子粉;芝麻、松子仁、榛子仁炒制后,加入冰糖粉碎得到第一物料;将去核后的山楂、去皮去籽后的南瓜、甘草、陈皮和茯苓粉碎得到第二物料;将香蕉泥、山药泥、栗子粉、第一物料、第二物料、葡萄干和枣干混合均匀得到馅料;
S3、将S1得到的饼皮料和S2得到的馅料加工成饼糕,进行蒸制,然后冷却得到健脾和胃糯米团。
优选地,S1包括如下步骤:
A、将糯米、薏仁、燕麦、绿豆、黑米混合后,加入清水中进行浸泡22-25h,过滤后置于水磨机进行水磨得到固形物含量为35-40wt%的水磨浆,接着进行过滤压干成板结的块状物料,粉碎后得到水磨粉,其中板框压滤机的压力为1-2MPa;
B、将紫薯去皮后加入水中煮至全熟,干燥后置于研磨机中处理,经200-280目筛网过滤后得到紫薯粉;
C、将果胶、可得然胶和麦芽糖浆加入水中,搅拌均匀得到凝结剂;
D、将水磨粉、紫薯粉、牛奶混合均匀后,加入凝结剂和蜂蜜接着搅拌均匀,得到饼皮料。
优选地,S2包括如下步骤:
E、将香蕉去皮后,加入料理机中进行搅拌,得到香蕉泥;
F、将山药去皮后,加入清水中进行高压蒸制5-10min,其中山药与清水的重量比为100:25-35,高压蒸制的压力为0.8-1.2MPa,高压蒸制的温度为100-105℃,取出搅拌得到得山药泥;
G、将栗子剥去外皮和内皮,粉碎后得到栗子粉;
H、将芝麻、松子仁、榛子仁混合后炒制10-15min,取出后冷却,再加入冰糖混合均匀后粉碎得到第一物料,炒制温度为140-160℃;
I、将山楂清洗后去核,将南瓜去皮去籽后清洗,将清洗后的山楂和清洗后的南瓜混合后粉碎,再加入清洗后的甘草、陈皮、茯苓,接着粉碎得到第二物料;
J、将香蕉泥、山药泥、栗子粉、第一物料、第二物料、葡萄干和枣干混合均匀得到馅料。
优选地,S3中,将S1得到的饼皮料和S2得到的馅料加工成饼糕,进行蒸制15-20min,然后冷却得到健脾和胃糯米团。
糯米,为禾本科植物稻(糯稻)的去壳种仁。味甘,性温,归脾、胃、肺经。能补中益气、健脾止泻、缩尿、剑汗、解毒。主治脾胃虚寒泄泻,霍乱吐逆,消渴尿多,自汗,痘疮,痔疮。
薏仁,又称薏苡仁,味甘、淡,性微寒。归脾、胃、肺经。具有利水渗湿、祛湿除痹、健脾止泻、清热排脓的功用。主治小便不利、水肿、脚气、湿痹拘挛、湿温初起以及脾虚泄泻、肺痈、肠痈等证。
燕麦,又称雀麦,味甘,性平。能收敛止血,固表止汗。用于吐血,血崩,白带,便血,自汗,盗汗。燕麦富含淀粉、蛋白质、脂肪、B族维生素、尼克酸、叶酸、泛酸、钙、铁等营养成分,具有益肝和胃、养颜护肤等功效。燕麦还能够抗细菌、抗氧化的功效,在春季能够有效的增加人体的免疫力,抵抗流感。
香蕉,味甘,性寒,归肺、脾经。具有清热、润肺、滑肠、解毒的功效。主治热病烦渴、肺燥咳嗽、便秘、痔疮。
南瓜,味甘,性温,入脾、胃经。能补中益气,解毒杀虫,降糖止渴。主治久病气虚,脾胃虚弱,气短倦怠,便溏,糖尿病,蛔虫等病症。
山药,味甘、性平,入肺、脾、肾经,不燥不腻。具有健脾补肺、益胃补肾、固肾益精、聪耳明目、助五脏、强筋骨、长志安神、延年益寿的功效。主治脾胃虚弱、倦怠无力、食欲不振、久泄久痢、肺气虚燥、痰喘咳嗽、肾气亏耗、腰膝酸软、下肢痿弱、消渴尿频、遗精早泄、带下白浊、皮肤赤肿、肥胖等病症。
栗子,又称板栗、毛栗子,为壳斗科植物栗的种仁。味甘、平,性温,入脾、胃、肾经。能和胃健脾,补肾强筋,活血止血。主治反胃不食,泄泻痢疾,吐血,衄血,便血,筋伤骨折瘀肿、疼痛,瘰疬肿毒等病症。
葡萄干,为葡萄风干后产物。味甘、微酸,性平。能补肝肾,益气血,生津液,利小便。用于肝肾虚弱,腰背酸痛;气血不足,头昏,心悸;胃阴不足,咽干口渴;水湿停蓄,小便不利。葡萄干含葡萄糖、果糖、蔗糖、木糖、酒石酸、草酸、柠檬酸、苹果酸、蛋白质、多种氨基酸、胡萝卜素、维生素B1、B2、B6、C、P,烟酸、钙、钾、磷、铁等成分。
枣干,为鼠李科枣属植物枣的干燥成熟果实。秋季果实成熟时采收,晒干。其根、树皮亦入药,随时可采。味甘,性温,归脾、胃经。能补中益气,养血安神。用于脾虚食少,乏力便溏,妇人脏躁。
芝麻,味甘、性平,入肝、肾、肺、脾经;有补血明目、祛风润肠、生津通乳、益肝养发、强身体,抗衰老之功效;可用于治疗身体虚弱、头晕耳鸣、高血压、高血脂、咳嗽、身体虚弱、头发早白、贫血萎黄、津液不足、大便燥结、乳少、尿血等症。
松子仁,松子,味甘,性平。具有补肾益气、养血润肠、滑肠通便、润肺止咳等作用。松子的营养价值很高,在每百克松子肉中,含蛋白质16.7克,脂肪63.5克,碳水化合物9.8克以及矿物质钙、磷、铁和不饱和脂肪酸等营养物质。松子内含有大量的不饱和脂肪酸,常食松子,可以强身健体,特别对老年体弱、腰痛、便秘、眩晕、小儿生长发育迟缓均有补肾益气、养血润肠、滋补健身的作用
榛子仁,味甘,性平,能健脾和胃,润肺止咳。主治病后体弱,脾虚泄泻,食欲不振,咳嗽。
冰糖,味甘,性平,归肺经、脾经。能健脾和胃;润肺止咳。主治脾胃气虚,肺燥咳嗽,或痰中带血
山楂,为蔷薇科植物山里红或山楂的干燥成熟果实。味酸、甘,性微温。归胃经、脾经、肝经。能开胃消食、化滞消积、活血散瘀、化痰行气。用于肉食滞积、症瘕积聚、腹胀痞满、瘀阻腹痛、痰饮、泄泻、肠风下血等。
甘草,为豆科植物甘草的根茎和根。味甘,性平。入十二经。能补中益气,泻火解毒,润肺袪痰,缓和药性,缓急定痛。
陈皮,11-12月间采挖。剥取果皮,晒干或低温干燥。只有晒3年以上的才能称为陈皮。味辛、苦,性温,归脾、肺经。能理气健脾,调中,燥湿,化痰。主治脾胃气滞之脘腹胀满或疼痛、消化不良。湿浊阻中之胸闷腹胀、纳呆便溏。痰湿壅肺之咳嗽气喘。
茯苓,味甘、淡,性平。归心、肺、脾、肾经。能渗湿利水,健脾和胃,宁心安神。主治小便不利、水肿胀满、痰饮咳逆、呕吐、脾虚食少、泄泻、心悸不安、失眠健忘、遗精白浊。
麦芽糖浆,又称饴糖,为米、大麦、小麦、粟或玉蜀黍等粮食经发酵糖化制成的糖类食品。味甘,性温,入脾、胃、肺经。能缓中,补虚,生津,润燥。治劳倦伤脾,里急腹痛,肺燥咳嗽,吐血,口渴,咽痛,便秘。
牛奶,性平,味甘。能补虚损,益肺胃,生津润肠。适宜体质羸弱,气血不足,营养不良,以及病后体虚之人食用;适宜噎嗝之人,包括食道癌患者食用;适宜老年人便秘者食用;适宜儿童生长发育期食用;适宜糖尿病患者食用;适宜干燥综合征患者食用;适宜高血压病,冠心病,动脉硬化,高脂血症者食用。如果误食了重金属盐可以马上饮下大量的牛乳,有解毒之效。
蜂蜜,味甘,性平。能补中缓急,润肺止咳,润肠燥,解毒。用于脾胃虚弱,体倦少食,脘腹疼痛,或泻痢腹痛;肺燥咳嗽,痰少或干咳;肠燥津枯,大便秘结;疮疡热毒。而且是良好的营养剂,对大肠杆菌、痢疾杆菌、伤寒杆菌、副伤寒杆菌、葡萄球菌、链球菌等有较强的抑制作用。
本发明以薏仁、燕麦、黑米和紫薯作为粗粮成分,增加人体体内的不可溶性纤维素,有利于保障消化系统正常运转,降低血液中低密度胆固醇和甘油三酯的浓度;增加食物在胃里的停留时间,延迟饭后葡萄糖吸收的速度,降低高血压、糖尿病、肥胖症和心脑血管疾病的风险,而且糯米与薏仁、燕麦、黑米、紫薯相互配合,使健脾和胃糯米团软硬适中,口感好;糯米、薏仁、香蕉、南瓜、山药、栗子、葡萄干、枣干、芝麻、松子仁、榛子仁、冰糖、山楂、甘草、陈皮和茯苓组成健脾和胃的成分,既能补中益气、养血安神,也可理气润肺、清热滑肠,还能促进幼儿和中老年进食,增加营养的摄入;果胶、可得然胶、麦芽糖浆和水在上述比例下,能固定糯米团,防止糯米团出现塌陷和储存开裂等问题,而麦芽糖浆、牛奶、蜂蜜更能赋予产品保水性,使产品拥有更佳的口感,进一步延长产品货架期。本发明改善了传统糯米团的做法和营养物质,使营养搭配更均衡合理,也更利于人们身体健康。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
本发明提出的一种健脾和胃糯米团,其原料按重量份包括:糯米190份,薏仁45份,燕麦40份,黑米15份,紫薯20份,香蕉95份,南瓜25份,山药55份,栗子30份,葡萄干10份,枣干10份,芝麻85份,松子仁5份,榛子仁10份,冰糖40份,山楂10份,甘草5份,陈皮4份,茯苓2份,果胶0.6份,可得然胶0.2份,麦芽糖浆80份,牛奶50份,蜂蜜20份,水95份。
本发明还提出的上述健脾和胃糯米团的制备方法,包括如下步骤:
S1、按如下步骤制备饼皮料:
A、将糯米、薏仁、燕麦、绿豆、黑米混合后,加入清水中进行浸泡25h,过滤后置于水磨机进行水磨得到固形物含量为35wt%的水磨浆,接着进行过滤压干成板结的块状物料,粉碎后得到水磨粉,其中板框压滤机的压力为2MPa;
B、将紫薯去皮后加入水中煮至全熟,干燥后置于研磨机中处理,经200目筛网过滤后得到紫薯粉;
C、将果胶、可得然胶和麦芽糖浆加入水中,搅拌均匀得到凝结剂;
D、将水磨粉、紫薯粉、牛奶混合均匀后,加入凝结剂和蜂蜜接着搅拌均匀,得到饼皮料;
S2、按如下步骤制备馅料:
E、将香蕉去皮后,加入料理机中进行搅拌,得到香蕉泥;
F、将山药去皮后,加入清水中进行高压蒸制10min,其中山药与清水的重量比为4:1,高压蒸制的压力为1.2MPa,高压蒸制的温度为100℃,取出搅拌得到得山药泥;
G、将栗子剥去外皮和内皮,粉碎后得到栗子粉;
H、将芝麻、松子仁、榛子仁混合后炒制15min,取出后冷却,再加入冰糖混合均匀后粉碎得到第一物料,炒制温度为140℃;
I、将山楂清洗后去核,将南瓜去皮去籽后清洗,将清洗后的山楂和清洗后的南瓜混合后粉碎,再加入清洗后的甘草、陈皮、茯苓,接着粉碎得到第二物料;
J、将香蕉泥、山药泥、栗子粉、第一物料、第二物料、葡萄干和枣干混合均匀得到馅料;
S3、将S1得到的饼皮料和S2得到的馅料加工成饼糕,进行蒸制,然后冷却得到健脾和胃糯米团。
实施例2
本发明提出的一种健脾和胃糯米团,其原料按重量份包括:糯米210份,薏仁30份,燕麦55份,黑米10份,紫薯25份,香蕉85份,南瓜35份,山药45份,栗子40份,葡萄干5份,枣干15份,芝麻75份,松子仁10份,榛子仁5份,冰糖50份,山楂5份,甘草10份,陈皮2份,茯苓5份,果胶0.3份,可得然胶0.6份,麦芽糖浆70份,牛奶60份,蜂蜜15份,水100份。
本发明还提出的上述健脾和胃糯米团的制备方法,包括如下步骤:
S1、按如下步骤制备饼皮料:
A、将糯米、薏仁、燕麦、绿豆、黑米混合后,加入清水中进行浸泡22h,过滤后置于水磨机进行水磨得到固形物含量为40wt%的水磨浆,接着进行过滤压干成板结的块状物料,粉碎后得到水磨粉,其中板框压滤机的压力为1MPa;
B、将紫薯去皮后加入水中煮至全熟,干燥后置于研磨机中处理,经280目筛网过滤后得到紫薯粉;
C、将果胶、可得然胶和麦芽糖浆加入水中,搅拌均匀得到凝结剂;
D、将水磨粉、紫薯粉、牛奶混合均匀后,加入凝结剂和蜂蜜接着搅拌均匀,得到饼皮料;
S2、按如下步骤制备馅料:
E、将香蕉去皮后,加入料理机中进行搅拌,得到香蕉泥;
F、将山药去皮后,加入清水中进行高压蒸制5min,其中山药与清水的重量比为20:7,高压蒸制的压力为0.8MPa,高压蒸制的温度为105℃,取出搅拌得到得山药泥;
G、将栗子剥去外皮和内皮,粉碎后得到栗子粉;
H、将芝麻、松子仁、榛子仁混合后炒制10min,取出后冷却,再加入冰糖混合均匀后粉碎得到第一物料,炒制温度为160℃;
I、将山楂清洗后去核,将南瓜去皮去籽后清洗,将清洗后的山楂和清洗后的南瓜混合后粉碎,再加入清洗后的甘草、陈皮、茯苓,接着粉碎得到第二物料;
J、将香蕉泥、山药泥、栗子粉、第一物料、第二物料、葡萄干和枣干混合均匀得到馅料;
S3、将S1得到的饼皮料和S2得到的馅料加工成饼糕,进行蒸制,然后冷却得到健脾和胃糯米团。
实施例3
本发明提出的一种健脾和胃糯米团,其原料按重量份包括:糯米195份,薏仁42份,燕麦43份,黑米14份,紫薯21份,香蕉93份,南瓜28份,山药53份,栗子32份,葡萄干9份,枣干11份,芝麻83份,松子仁5份,榛子仁10份,冰糖42份,山楂8份,甘草5份,陈皮3.4份,茯苓3份,果胶0.5份,可得然胶0.3份,麦芽糖浆76份,牛奶52份,蜂蜜19份,水96份。
本发明还提出的上述健脾和胃糯米团的制备方法,包括如下步骤:
S1、制备饼皮料:将糯米、薏仁、燕麦、黑米水磨、压干得到水磨粉;将紫薯煮熟、研磨得到紫薯粉;将果胶、可得然胶和麦芽糖浆溶于水中得到凝结剂;将水磨粉、紫薯粉、牛奶、凝结剂和蜂蜜搅拌均匀,得到饼皮料;
S2、制备馅料:香蕉去皮、搅拌得到香蕉泥;山药去皮、蒸制、搅拌得到得山药泥;将去皮后的栗子粉碎得到栗子粉;芝麻、松子仁、榛子仁炒制后,加入冰糖粉碎得到第一物料;将去核后的山楂、去皮去籽后的南瓜、甘草、陈皮和茯苓粉碎得到第二物料;将香蕉泥、山药泥、栗子粉、第一物料、第二物料、葡萄干和枣干混合均匀得到馅料;
S3、将S1得到的饼皮料和S2得到的馅料加工成饼糕,进行蒸制,然后冷却得到健脾和胃糯米团。
实施例4
本发明提出的一种健脾和胃糯米团,其原料按重量份包括:糯米205份,薏仁38份,燕麦50份,黑米12份,紫薯24份,香蕉87份,南瓜32份,山药49份,栗子39份,葡萄干6份,枣干14份,芝麻77份,松子仁7份,榛子仁8份,冰糖48份,山楂5份,甘草7份,陈皮2.4份,茯苓4份,果胶0.4份,可得然胶0.5份,麦芽糖浆74份,牛奶58份,蜂蜜17份,水98份。
本发明还提出的上述健脾和胃糯米团的制备方法,包括如下步骤:
S1、制备饼皮料:将糯米、薏仁、燕麦、黑米水磨、压干得到水磨粉;将紫薯煮熟、研磨得到紫薯粉;将果胶、可得然胶和麦芽糖浆溶于水中得到凝结剂;将水磨粉、紫薯粉、牛奶、凝结剂和蜂蜜搅拌均匀,得到饼皮料;
S2、制备馅料:香蕉去皮、搅拌得到香蕉泥;山药去皮、蒸制、搅拌得到得山药泥;将去皮后的栗子粉碎得到栗子粉;芝麻、松子仁、榛子仁炒制后,加入冰糖粉碎得到第一物料;将去核后的山楂、去皮去籽后的南瓜、甘草、陈皮和茯苓粉碎得到第二物料;将香蕉泥、山药泥、栗子粉、第一物料、第二物料、葡萄干和枣干混合均匀得到馅料;
S3、将S1得到的饼皮料和S2得到的馅料加工成饼糕,进行蒸制,然后冷却得到健脾和胃糯米团。
实施例5
本发明提出的一种健脾和胃糯米团,其原料按重量份包括:糯米200份,薏仁40份,燕麦45份,黑米13份,紫薯22份,香蕉90份,南瓜30份,山药50份,栗子35份,葡萄干8份,枣干12份,芝麻80份,松子仁6份,榛子仁9份,冰糖45份,山楂6份,甘草6份,陈皮3份,茯苓3份,果胶0.4份,可得然胶0.4份,麦芽糖浆75份,牛奶55份,蜂蜜18份,水97份。
本发明还提出的上述健脾和胃糯米团的制备方法,包括如下步骤:
S1、按如下步骤制备饼皮料:
A、将糯米、薏仁、燕麦、绿豆、黑米混合后,加入清水中进行浸泡24h,过滤后置于水磨机进行水磨得到固形物含量为38wt%的水磨浆,接着进行过滤压干成板结的块状物料,粉碎后得到水磨粉,其中板框压滤机的压力为1.5MPa;
B、将紫薯去皮后加入水中煮至全熟,干燥后置于研磨机中处理,经240目筛网过滤后得到紫薯粉;
C、将果胶、可得然胶和麦芽糖浆加入水中,搅拌均匀得到凝结剂;
D、将水磨粉、紫薯粉、牛奶混合均匀后,加入凝结剂和蜂蜜接着搅拌均匀,得到饼皮料;
S2、按如下步骤制备馅料:
E、将香蕉去皮后,加入料理机中进行搅拌,得到香蕉泥;
F、将山药去皮后,加入清水中进行高压蒸制8min,其中山药与清水的重量比为10:3,高压蒸制的压力为1MPa,高压蒸制的温度为103℃,取出搅拌得到得山药泥;
G、将栗子剥去外皮和内皮,粉碎后得到栗子粉;
H、将芝麻、松子仁、榛子仁混合后炒制12min,取出后冷却,再加入冰糖混合均匀后粉碎得到第一物料,炒制温度为150℃;
I、将山楂清洗后去核,将南瓜去皮去籽后清洗,将清洗后的山楂和清洗后的南瓜混合后粉碎,再加入清洗后的甘草、陈皮、茯苓,接着粉碎得到第二物料;
J、将香蕉泥、山药泥、栗子粉、第一物料、第二物料、葡萄干和枣干混合均匀得到馅料;
S3、将S1得到的饼皮料和S2得到的馅料加工成饼糕,进行蒸制18min,然后冷却得到健脾和胃糯米团。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (9)
1.一种健脾和胃糯米团,其特征在于,其原料按重量份包括:糯米190-210份,薏仁30-45份,燕麦40-55份,黑米10-15份,紫薯20-25份,香蕉85-95份,南瓜25-35份,山药45-55份,栗子30-40份,葡萄干5-10份,枣干10-15份,芝麻75-85份,松子仁5-10份,榛子仁5-10份,冰糖40-50份,山楂5-10份,甘草5-10份,陈皮2-4份,茯苓2-5份,果胶0.3-0.6份,可得然胶0.2-0.6份,麦芽糖浆70-80份,牛奶50-60份,蜂蜜15-20份,水95-100份。
2.根据权利要求1所述健脾和胃糯米团,其特征在于,糯米、薏仁、燕麦、黑米、紫薯的重量比为195-205:38-42:43-50:12-14:21-24。
3.根据权利要求1或2所述健脾和胃糯米团,其特征在于,香蕉、南瓜、山药、栗子的重量比为87-93:28-32:49-53:32-39。
4.根据权利要求1-3任一项所述健脾和胃糯米团,其特征在于,果胶、可得然胶、麦芽糖浆、牛奶、蜂蜜、水的重量比为0.4:0.4:75:55:18:97。
5.根据权利要求1-4任一项所述健脾和胃糯米团,其特征在于,其原料按重量份包括:糯米200份,薏仁40份,燕麦45份,黑米13份,紫薯22份,香蕉90份,南瓜30份,山药50份,栗子35份,葡萄干8份,枣干12份,芝麻80份,松子仁6份,榛子仁9份,冰糖45份,山楂6份,甘草6份,陈皮3份,茯苓3份,果胶0.4份,可得然胶0.4份,麦芽糖浆75份,牛奶55份,蜂蜜18份,水97份。
6.一种如权利要求1-X任一项所述健脾和胃糯米团的制备方法,其特征在于,包括如下步骤:
S1、制备饼皮料:将糯米、薏仁、燕麦、黑米水磨、压干得到水磨粉;将紫薯煮熟、研磨得到紫薯粉;将果胶、可得然胶和麦芽糖浆溶于水中得到凝结剂;将水磨粉、紫薯粉、牛奶、凝结剂和蜂蜜搅拌均匀,得到饼皮料;
S2、制备馅料:香蕉去皮、搅拌得到香蕉泥;山药去皮、蒸制、搅拌得到得山药泥;将去皮后的栗子粉碎得到栗子粉;芝麻、松子仁、榛子仁炒制后,加入冰糖粉碎得到第一物料;将去核后的山楂、去皮去籽后的南瓜、甘草、陈皮和茯苓粉碎得到第二物料;将香蕉泥、山药泥、栗子粉、第一物料、第二物料、葡萄干和枣干混合均匀得到馅料;
S3、将S1得到的饼皮料和S2得到的馅料加工成饼糕,进行蒸制,然后冷却得到健脾和胃糯米团。
7.根据权利要求6所述健脾和胃糯米团的制备方法,其特征在于,S1包括如下步骤:
A、将糯米、薏仁、燕麦、绿豆、黑米混合后,加入清水中进行浸泡22-25h,过滤后置于水磨机进行水磨得到固形物含量为35-40wt%的水磨浆,接着进行过滤压干成板结的块状物料,粉碎后得到水磨粉,其中板框压滤机的压力为1-2MPa;
B、将紫薯去皮后加入水中煮至全熟,干燥后置于研磨机中处理,经200-280目筛网过滤后得到紫薯粉;
C、将果胶、可得然胶和麦芽糖浆加入水中,搅拌均匀得到凝结剂;
D、将水磨粉、紫薯粉、牛奶混合均匀后,加入凝结剂和蜂蜜接着搅拌均匀,得到饼皮料。
8.根据权利要求6或7所述健脾和胃糯米团的制备方法,其特征在于,S2包括如下步骤:
E、将香蕉去皮后,加入料理机中进行搅拌,得到香蕉泥;
F、将山药去皮后,加入清水中进行高压蒸制5-10min,其中山药与清水的重量比为100:25-35,高压蒸制的压力为0.8-1.2MPa,高压蒸制的温度为100-105℃,取出搅拌得到得山药泥;
G、将栗子剥去外皮和内皮,粉碎后得到栗子粉;
H、将芝麻、松子仁、榛子仁混合后炒制10-15min,取出后冷却,再加入冰糖混合均匀后粉碎得到第一物料,炒制温度为140-160℃;
I、将山楂清洗后去核,将南瓜去皮去籽后清洗,将清洗后的山楂和清洗后的南瓜混合后粉碎,再加入清洗后的甘草、陈皮、茯苓,接着粉碎得到第二物料;
J、将香蕉泥、山药泥、栗子粉、第一物料、第二物料、葡萄干和枣干混合均匀得到馅料。
9.根据权利要求6-8任一项所述健脾和胃糯米团的制备方法,其特征在于,S3中,将S1得到的饼皮料和S2得到的馅料加工成饼糕,进行蒸制15-20min,然后冷却得到健脾和胃糯米团。
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