CN105166666A - 一种海参固体方便八宝粥及其制备方法 - Google Patents
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种海参固体方便八宝粥,由以下重量份原料制成:糯米80-100、黑小米80-100、糯小米80-100、花生豆40-45、江豆40-45、红小豆50-55、莲子20-25、红枣20-25、金丝草0.5-0.6、羌活0.7-0.8、白蔹0.5-0.7、苎麻根0.8-0.9、菠萝皮1-1.2、海参20-24、薏米20-24、紫米20-22、黑加仑油8-10、白砂糖粉6-7、没食子酸丙酯适量、柠檬酸适量、起酥油适量。本发明所研制的方便八宝粥属固态型,用开水冲泡7-8min或稍煮2-3min即可食用,简单方便的食用方法迎合了现代人们饮食结构的全新观念,是旅行及家庭早餐的方便食品。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种海参固体方便八宝粥及其制备方法。
背景技术
八宝粥是我国的传统食品,是一种由多种食材熬至而成的粥,传统的八宝粥费火、费时、费力,不符合现代生快快节奏的需求,而国内外市场上所见的八宝粥大多是用易拉罐等包装的液态流质八宝粥,这种包装成本高,运输携带也比较麻烦,既费材又费力,营养损失也较多。虽然八宝粥集中体现了传统食品的特点,产品群众化,但是现有的产品由于口味传统,品种单调,不能满足日益增长的市场需求。多不饱和脂肪酸是人体必须脂肪酸,它不能在体内合成,必须由食物供给,对人体的健康起到十分重要的作用。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种海参固体方便八宝粥及其制备方法。
本发明是通过以下技术方案实现的:
一种海参固体方便八宝粥,由以下重量份原料制成:
糯米80-100、黑小米80-100、糯小米80-100、花生豆40-45、江豆40-45、红小豆50-55、莲子20-25、红枣20-25、金丝草0.5-0.6、羌活0.7-0.8、白蔹0.5-0.7、苎麻根0.8-0.9、菠萝皮1-1.2、海参20-24、薏米20-24、紫米20-22、黑加仑油8-10、白砂糖粉6-7、没食子酸丙酯适量、柠檬酸适量、起酥油适量。
所述的一种海参固体方便八宝粥的制备方法,包括以下步骤:
(1)将金丝草、羌活、白蔹、苎麻根、菠萝皮加6-7倍水大火煎煮1-2小时后压滤去渣经喷雾干燥得中药粉;
(2)将海参切丁备用,取薏米、紫米用水浸泡45-55min,捞出后加入海参及2倍水大火煮沸10-15min,再小火熬煮1-2h,倒入打浆机内搅碎后小火熬膏研磨得海参米粉;
(3)取没食子酸丙酯与柠檬酸按2:1比例混合且两者总量为黑加仑油的0.8%-1.2%,将黑加仑油按5:1分成两份,取小份加入没食子酸丙酯与柠檬酸混合剂并加热使之充分溶解后再倒入大份的搅拌均匀备用;
(4)将糯米、黑小米、糯小米淘洗后用60-70℃温水没过米面1-2cm浸泡24h,至水分含量为40%左右为止,用筛网沥干米中多余水分,在起酥油温度180-190℃下分别油炸熟透后脱油备用;取红枣、莲子洗净去核后烘干备用;
(5)将花生豆、江豆、红小豆混合后按照总量1:1加入开水冲泡24h,待吸水完全后蒸制30min,再送入-30℃--40℃的低温冰箱内速冻,使豆类内外完全冻结,然后置于鼓风恒温干燥箱内升华解冻3-5min,速冻、解冻如此反复5-8次待其结构基本确定后在80℃下干燥直至含水量低于6%备用;
(6)将米类、豆类、红枣、莲子表面均匀喷洒上步骤(1)所得黑加仑油后加入中药粉、海参米粉、白砂糖粉及剩余各原料充分混合抽真空包装即得。
本发明的优点是:
本发明所研制的方便八宝粥属固态型,口感好、营养全面,根据传统八宝粥的配料将不同品食物经油炸或冻干等不同的加工工艺制成各种方便熟化食品,用开水冲泡7-8min或稍煮2-3min即可食用,简单方便的食用方法迎合了现代人们饮食结构的全新观念,是现代城市居家生活讲究“平衡营养、科学膳食”的理想食品,是旅行及家庭早餐的方便食品。
本发明所加入的黑加仑油富含多不饱和脂肪酸,是人体必须脂肪酸的良好来源,通过加入没食子酸丙酯来提高黑加仑油的抗氧化性,提高储存能力,而且不呈现异味;所加入的柠檬酸可防避没食子酸丙酯与食物中的铁离子形成紫色络合物而引起食品色变。本发明中所加入的海参具有多种生物活性,营养价值极高,其中含有多种独特成分,如胶原蛋白、蛋白质、脂质和多糖,是我国的传统滋补食品。此外,本发明在加工过程中添加了多种中草药,具有解表散寒、祛风除湿、清热解毒、消痈散结的功效。
具体实施方式
一种海参固体方便八宝粥,由以下重量份原料制成:
糯米80、黑小米80、糯小米80、花生豆40、江豆40、红小豆50、莲子20、红枣20、金丝草0.5、羌活0.7、白蔹0.5、苎麻根0.8、菠萝皮1、海参20、薏米20、紫米20、黑加仑油8、白砂糖粉6、没食子酸丙酯适量、柠檬酸适量、起酥油适量。
所述的一种海参固体方便八宝粥的制备方法,包括以下步骤:
(1)将金丝草、羌活、白蔹、苎麻根、菠萝皮加6倍水大火煎煮1小时后压滤去渣经喷雾干燥得中药粉;
(2)将海参切丁备用,取薏米、紫米用水浸泡45min,捞出后加入海参及2倍水大火煮沸10min,再小火熬煮1h,倒入打浆机内搅碎后小火熬膏研磨得海参米粉;
(3)取没食子酸丙酯与柠檬酸按2:1比例混合且两者总量为黑加仑油的0.8%%,将黑加仑油按5:1分成两份,取小份加入没食子酸丙酯与柠檬酸混合剂并加热使之充分溶解后再倒入大份的搅拌均匀备用;
(4)将糯米、黑小米、糯小米淘洗后用60℃温水没过米面1cm浸泡24h,至水分含量为40%左右为止,用筛网沥干米中多余水分,在起酥油温度180℃下分别油炸熟透后脱油备用;取红枣、莲子洗净去核后烘干备用;
(5)将花生豆、江豆、红小豆混合后按照总量1:1加入开水冲泡24h,待吸水完全后蒸制30min,再送入-30℃--40℃的低温冰箱内速冻,使豆类内外完全冻结,然后置于鼓风恒温干燥箱内升华解冻3min,速冻、解冻如此反复5次待其结构基本确定后在80℃下干燥直至含水量低于6%备用;
(6)将米类、豆类、红枣、莲子表面均匀喷洒上步骤(1)所得黑加仑油后加入中药粉、海参米粉、白砂糖粉及剩余各原料充分混合抽真空包装即得。
Claims (2)
1.一种海参固体方便八宝粥,其特征在于由以下重量份原料制成:
糯米80-100、黑小米80-100、糯小米80-100、花生豆40-45、江豆40-45、红小豆50-55、莲子20-25、红枣20-25、金丝草0.5-0.6、羌活0.7-0.8、白蔹0.5-0.7、苎麻根0.8-0.9、菠萝皮1-1.2、海参20-24、薏米20-24、紫米20-22、黑加仑油8-10、白砂糖粉6-7、没食子酸丙酯适量、柠檬酸适量、起酥油适量。
2.根据权利要求1所述的一种海参固体方便八宝粥的制备方法,其特征在于包括以下步骤:
(1)将金丝草、羌活、白蔹、苎麻根、菠萝皮加6-7倍水大火煎煮1-2小时后压滤去渣经喷雾干燥得中药粉;
(2)将海参切丁备用,取薏米、紫米用水浸泡45-55min,捞出后加入海参及2倍水大火煮沸10-15min,再小火熬煮1-2h,倒入打浆机内搅碎后小火熬膏研磨得海参米粉;
(3)取没食子酸丙酯与柠檬酸按2:1比例混合且两者总量为黑加仑油的0.8%-1.2%,将黑加仑油按5:1分成两份,取小份加入没食子酸丙酯与柠檬酸混合剂并加热使之充分溶解后再倒入大份的搅拌均匀备用;
(4)将糯米、黑小米、糯小米淘洗后用60-70℃温水没过米面1-2cm浸泡24h,至水分含量为40%左右为止,用筛网沥干米中多余水分,在起酥油温度180-190℃下分别油炸熟透后脱油备用;取红枣、莲子洗净去核后烘干备用;
(5)将花生豆、江豆、红小豆混合后按照总量1:1加入开水冲泡24h,待吸水完全后蒸制30min,再送入-30℃--40℃的低温冰箱内速冻,使豆类内外完全冻结,然后置于鼓风恒温干燥箱内升华解冻3-5min,速冻、解冻如此反复5-8次待其结构基本确定后在80℃下干燥直至含水量低于6%备用;
(6)将米类、豆类、红枣、莲子表面均匀喷洒上步骤(1)所得黑加仑油后加入中药粉、海参米粉、白砂糖粉及剩余各原料充分混合抽真空包装即得。
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