CN104996878A - 一种桂花清香速食营养杂粮粉 - Google Patents
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Abstract
本发明公开了一种桂花清香速食营养杂粮粉,主要由绿豆、黑米、玉米、芦荟汁、西葫芦片、苦瓜冻干粉、猪里脊肉、木瓜瓤、桂花粉、月见草、五加皮、丹参、海带、大豆、低聚果糖组成。本发明的速食营养杂粮粉无粗粒感,粉粒松散,味微甜且具有微弱的酒香;大豆、海带、低聚果糖的加入克服了杂粮粉在口感和冲调性上的不足,并进一步强化了营养,低聚果糖甜味纯正、清爽,使杂粮粉的滋味得到改善,低聚果糖还比较适合糖尿病患者食用;同时,绿豆、玉米等都属于酸性食物,海带和大豆等碱性食物的加入起到了调节酸碱平衡的作用;另外,桂花粉清香可口,增加了杂粮粉的风味。
Description
技术领域
本发明涉及食品加工技术领域,更具体地说是一种桂花清香速食营养杂粮粉。
背景技术
随着人们饮食结构的改变和生活水平的提高,杂粮这种食疗兼备的双重功效正迎合广大消费者的健康时尚。 杂粮不仅有丰富的营养价值,易消化吸收,而且还可以有助于人体的膳食平衡。没有任何一种食物可以完全满足人体的营养需求,玉米中赖氨酸、色氨酸含量不足,蛋氨酸含量较高,而豆类的蛋白质恰好相反, 两种食物同时食用可以起到很好的蛋白质互补作用,再加上药、食两用的黑米,营养价值更加丰富。
发明内容
本发明的目的是为了弥补现有技术的不足,提供一种桂花清香速食营养杂粮粉。
本发明的目的是通过以下技术方案实现的:
一种桂花清香速食营养杂粮粉,由以下重量份原料制成:绿豆20-40、黑米70-120、玉米50-80、芦荟汁4-6、西葫芦片3-4、苦瓜冻干粉2-4、猪里脊肉8-10、木瓜瓤3-5、桂花粉3-4、月见草1-2、五加皮2-3、丹参1-3、海带20-40、大豆40-70、低聚果糖1-2。
一种桂花清香速食营养杂粮粉,由以下步骤制成:
(1)风味中药液的制备:将月见草、五加皮、丹参加4-5倍的水文火煎煮30-35分钟,过滤除渣,得中药滤液,将西葫芦片、木瓜瓤洗净磨浆,过滤后与中药滤液、芦荟汁混合得风味中药液;
(2)将猪里脊肉斩碎后与桂花粉混合,然后放入蒸笼上蒸30-40分钟,取出后超微粉碎得桂花清香猪肉粉;
(3)原料粉碎:将绿豆、黑米、玉米混合后放入粉碎机粉碎,过70目筛后进行二级细磨,过200目筛后得混合粉备用;
(4)海带调节剂的制备:将海带和大豆放入60-70℃的水中侵泡40-60min,取出后加入适量的水并磨制成浆,过200目筛后喷雾干燥得海带调节剂备用;
(5)发酵:将步骤(1)中的混合粉和海带调节剂混合,放入锅内炒至半熟后取出,冷却后加入适量的水调制成浆,然后加入酒曲并搅拌均匀,在14-16℃下发酵8-10h后取出备用;
(6)酶解:将发酵后的浆液加入木瓜蛋白酶,在50-60℃下酶解处理30-40min后将水温调至100-120℃,灭酶处理6-8分钟后冷却备用;
(7)将酶解后的浆液、风味中药液、桂花清香猪肉粉、低聚果糖以及其他剩余成分混合,过胶体磨后喷雾干燥即得。
本发明的优点在于:
本发明的速食营养杂粮粉中绿豆:黑米:玉米的配比为3:10:7,制得的杂粮粉呈细粉末状,无粗粒感,粉粒松散,有配方中原料杂粮的正常气味,味微甜且具有微弱的酒香,加水可迅速溶解,粉糊均匀,无分层现象;大豆、海带、低聚果糖的加入克服了杂粮粉在口感和冲调性上的不足,并进一步强化了营养,低聚果糖甜味纯正、清爽,使杂粮粉的滋味得到改善,低聚果糖还比较适合糖尿病患者食用;同时,绿豆、玉米等都属于酸性食物,海带和大豆等碱性食物的加入起到了调节酸碱平衡的作用;另外,桂花粉清香可口,增加了杂粮粉的风味。
具体实施方式
一种桂花清香速食营养杂粮粉,由以下重量份(kg)原料制成:绿豆20、黑米70、玉米50、芦荟汁4、西葫芦片3、苦瓜冻干粉2、猪里脊肉8、木瓜瓤3、桂花粉3、月见草1、五加皮2、丹参1、海带20、大豆40、低聚果糖1。
一种桂花清香速食营养杂粮粉,由以下步骤制成:
(1)风味中药液的制备:将月见草、五加皮、丹参加4倍的水文火煎煮30分钟,过滤除渣,得中药滤液,将西葫芦片、木瓜瓤洗净磨浆,过滤后与中药滤液、芦荟汁混合得风味中药液;
(2)将猪里脊肉斩碎后与桂花粉混合,然后放入蒸笼上蒸30分钟,取出后超微粉碎得桂花清香猪肉粉;
(3)原料粉碎:将绿豆、黑米、玉米混合后放入粉碎机粉碎,过70目筛后进行二级细磨,过200目筛后得混合粉备用;
(4)海带调节剂的制备:将海带和大豆放入60℃的水中侵泡60min,取出后加入适量的水并磨制成浆,过200目筛后喷雾干燥得海带调节剂备用;
(5)发酵:将步骤(1)中的混合粉和海带调节剂混合,放入锅内炒至半熟后取出,冷却后加入适量的水调制成浆,然后加入酒曲并搅拌均匀,在16℃下发酵8h后取出备用;
(6)酶解:将发酵后的浆液加入木瓜蛋白酶,在60℃下酶解处理30min后将水温调至100℃,灭酶处理8分钟后冷却备用;
(7)将酶解后的浆液、风味中药液、桂花清香猪肉粉、低聚果糖以及其他剩余成分混合,过胶体磨后喷雾干燥即得。
Claims (2)
1.一种桂花清香速食营养杂粮粉,其特征在于:由以下重量份原料制成:绿豆20-40、黑米70-120、玉米50-80、芦荟汁4-6、西葫芦片3-4、苦瓜冻干粉2-4、猪里脊肉8-10、木瓜瓤3-5、桂花粉3-4、月见草1-2、五加皮2-3、丹参1-3、海带20-40、大豆40-70、低聚果糖1-2。
2.根据权利要求1所述的一种桂花清香速食营养杂粮粉,其特征在于:由以下步骤制成:
(1)风味中药液的制备:将月见草、五加皮、丹参加4-5倍的水文火煎煮30-35分钟,过滤除渣,得中药滤液,将西葫芦片、木瓜瓤洗净磨浆,过滤后与中药滤液、芦荟汁混合得风味中药液;
(2)将猪里脊肉斩碎后与桂花粉混合,然后放入蒸笼上蒸30-40分钟,取出后超微粉碎得桂花清香猪肉粉;
(3)原料粉碎:将绿豆、黑米、玉米混合后放入粉碎机粉碎,过70目筛后进行二级细磨,过200目筛后得混合粉备用;
(4)海带调节剂的制备:将海带和大豆放入60-70℃的水中侵泡40-60min,取出后加入适量的水并磨制成浆,过200目筛后喷雾干燥得海带调节剂备用;
(5)发酵:将步骤(1)中的混合粉和海带调节剂混合,放入锅内炒至半熟后取出,冷却后加入适量的水调制成浆,然后加入酒曲并搅拌均匀,在14-16℃下发酵8-10h后取出备用;
(6)酶解:将发酵后的浆液加入木瓜蛋白酶,在50-60℃下酶解处理30-40min后将水温调至100-120℃,灭酶处理6-8分钟后冷却备用;
(7)将酶解后的浆液、风味中药液、桂花清香猪肉粉、低聚果糖以及其他剩余成分混合,过胶体磨后喷雾干燥即得。
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CN104187357A (zh) * | 2014-07-21 | 2014-12-10 | 安徽燕之坊食品有限公司 | 一种发酵型杂粮方便食品及其制备方法 |
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