CN105266079A - 一种黑蒜莲子保健营养粉及其制备方法 - Google Patents
一种黑蒜莲子保健营养粉及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种黑蒜莲子保健营养粉及其制备方法,是由莲子、黑蒜、蔓越莓干、松子仁、红豆粉、南瓜粉、刺梨、人参果、百香果、陈皮、西洋参等原料组成。本发明有益效果为:本发明中特别添加的黑蒜,具有抗氧化、抗疲劳、增强人体免疫力的食疗养生效果,与莲子等食材制作而成的营养粉具有清心除烦、宁心安神、延缓衰老等保健功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种黑蒜莲子保健营养粉及其制备方法。
背景技术
作为我国的重要特产资源,莲子具有补脾止泻,强筋骨,益肾涩精,养心安神之功效,具有丰富的营养保健成分和药理活性,是很好的食疗养生佳品。新鲜莲子的保存时间较短,不利于储存和长距离运输,因此市面上绝大多数仅以干燥莲子销售,而干莲子的生产多以热风干燥或自然干燥制成,这种简单的传统加工方式对莲子内的多种活性成分造成破坏。淀粉是莲子的主要成分,占其干物质的50%以上,本发明据此采用挤压膨化的现代食品工艺,开发出一种新型的莲子膨化产品,既保存莲子中的营养成分,利于消化吸收,又缩短了莲子烹饪的时间,方便大众人群的日常生活。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种黑蒜莲子保健营养粉及其制备方法。
本发明是通过以下技术方案实现的:
一种黑蒜莲子保健营养粉,由以下重量份的原料组成:莲子350-360、黑蒜17-18、蔓越莓干32-33、松子仁15-16、红豆粉24-25、南瓜粉35、-36刺梨14-15、人参果9-10、百香果5-6、陈皮3-4、西洋参1-2、水适量。
根据权利要求l所述的黑蒜莲子保健营养粉的制备方法,包括如下步骤:
(1)挑选新鲜无杂质的莲子,洗净后加水浸泡9-10小时,浸泡温度为25-28℃,完全泡发后滤去水分后晾干备用;
(2)人参果、百香果取果肉,黑蒜去皮洗净,刺梨洗净后榨汁,陈皮、西洋参加适量水煮制22-25分钟后滤去残渣,与步骤(1)中原料及其他剩余成分混合均匀,加适量的水打磨成浆,过滤后低温烘干去除多余水分,磨粉过80-100目筛,加适量水和成面团,置于罐中盖上湿布醒发1-2小时备用;
(3)面团切小团送入螺旋膨化机中进行膨化处理,机筒温度为180-185℃,螺杆转速为150-160r/min,喂料速率为18-20Hz(1Hz=1.7r/min);
(4)螺旋膨化机出料后冷却至室温与0.1-0.2%改良剂混合均匀,改良剂为麦芽糊精、维生素C,比例为9:1,送入超微粉碎机中进行超微粉碎,过200目筛后高温瞬时灭菌处理,分瓶包装即可。
本发明的优点是:本发明的肉松风味的膨化莲子粉香气浓郁、味美可口,冲泡方便,不仅营养丰富、美味健康,而且莲子及添加的木瓜、百合等辅料还具有宁心静气、补脾养胃、润肠通便的保健功效,是很好的食疗滋补佳品。
具体实施方式
一种黑蒜莲子保健营养粉,由以下重量份的原料组成:莲子350、黑蒜17、蔓越莓干32、松子仁15、红豆粉24、南瓜粉35、刺梨14、人参果9、百香果5、陈皮3、西洋参1、水适量。
根据权利要求l所述的黑蒜莲子保健营养粉的制备方法,包括如下步骤:
(1)挑选新鲜无杂质的莲子,洗净后加水浸泡9小时,浸泡温度为25℃,完全泡发后滤去水分后晾干备用;
(2)人参果、百香果取果肉,黑蒜去皮洗净,刺梨洗净后榨汁,陈皮、西洋参加适量水煮制22分钟后滤去残渣,与步骤(1)中原料及其他剩余成分混合均匀,加适量的水打磨成浆,过滤后低温烘干去除多余水分,磨粉过80目筛,加适量水和成面团,置于罐中盖上湿布醒发1小时备用;
(3)面团切小团送入螺旋膨化机中进行膨化处理,机筒温度为180℃,螺杆转速为150r/min,喂料速率为18Hz(1Hz=1.7r/min);
(4)螺旋膨化机出料后冷却至室温与0.1%改良剂混合均匀,改良剂为麦芽糊精、维生素C,比例为9:1,送入超微粉碎机中进行超微粉碎,过200目筛后高温瞬时灭菌处理,分瓶包装即可。
Claims (2)
1.一种黑蒜莲子保健营养粉,其特征在于,由以下重量份的原料组成:莲子350-360、黑蒜17-18、蔓越莓干32-33、松子仁15-16、红豆粉24-25、南瓜粉35、-36刺梨14-15、人参果9-10、百香果5-6、陈皮3-4、西洋参1-2、水适量。
2.根据权利要求l所述的黑蒜莲子保健营养粉的制备方法,其特征在于包括如下步骤:
(1)挑选新鲜无杂质的莲子,洗净后加水浸泡9-10小时,浸泡温度为25-28℃,完全泡发后滤去水分后晾干备用;
(2)人参果、百香果取果肉,黑蒜去皮洗净,刺梨洗净后榨汁,陈皮、西洋参加适量水煮制22-25分钟后滤去残渣,与步骤(1)中原料及其他剩余成分混合均匀,加适量的水打磨成浆,过滤后低温烘干去除多余水分,磨粉过80-100目筛,加适量水和成面团,置于罐中盖上湿布醒发1-2小时备用;
(3)面团切小团送入螺旋膨化机中进行膨化处理,机筒温度为180-185℃,螺杆转速为150-160r/min,喂料速率为18-20Hz(1Hz=1.7r/min);
(4)螺旋膨化机出料后冷却至室温与0.1-0.2%改良剂混合均匀,改良剂为麦芽糊精、维生素C,比例为9:1,送入超微粉碎机中进行超微粉碎,过200目筛后高温瞬时灭菌处理,分瓶包装即可。
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CN106360724A (zh) * | 2016-11-07 | 2017-02-01 | 福建万亿店中店电子商务有限责任公司 | 一种增强机体免疫力的复合营养粉 |
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CN106360724A (zh) * | 2016-11-07 | 2017-02-01 | 福建万亿店中店电子商务有限责任公司 | 一种增强机体免疫力的复合营养粉 |
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