CN105326036A - 一种青薏仁原浆食品及其制备方法 - Google Patents
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
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Abstract
本发明公开了一种青薏仁原浆食品及其制备方法,是以青嫩薏仁果实为原料,剥去外皮,经精选、清洗后机械制浆研磨,冷冻,溶解后加蔬菜、面粉、食用菌、豆类、干果、果脯类、肉蛋、植物油,按重量比调制均质,经速冻、烤制、膨化、灌制成青薏仁原浆食品。此食品原料丰富,有天然物质的清香味,并含有多种维生素,矿物质,是人体必须的八种氨基酸,以及粗纤维和抗癌因子,有利人的健康。
Description
技术领域
本发明是属于食品技术领域,具体涉及一种以薏仁果实为主要原料制作的食品及其制备方法。
背景技术
薏仁的营养价值很高,薏米中含有蛋白质、脂肪、碳水化合物、粗纤维、矿物质钙、磷、铁、维生素B1、维生素B2、烟酸、淀粉、亮氨酸、精氨酸、赖氨酸、酪氨酸、脂肪酸、苡仁酯、苡仁油、谷甾醇、生物碱等营养成分。其中蛋白质、脂肪、维生素B1的含量远远高于大米。
祖医学认为,薏仁性凉,味甘淡,入脾、胃、肺经。具有利水渗湿、健脾胃、清肺热、止泄泻等作用。李时珍所著《本草纲目》上说:"苡仁健脾,益胃,补肺,热,去风,祛湿。增食欲,治冷气,煎服利水。
薏仁全身是宝,各部位都可入药。苡仁油,能兴奋呼吸、使肺血管显著扩张,减少肌肉及末梢神经的挛缩及麻痹;苡仁酯,具有滋补作用,而且还是一种抗癌剂,可抑制艾氏腹水癌细胞,用于治疗胃癌及子宫颈癌;薏苡素,具有解热、镇痛作用;薏苡根,具有滋补、抗癌、降压、解热、利尿、驱虫之功能,适用于高血压、尿路结石、尿路感染、蛔虫病等症。
薏仁果茶是将茶汁提取和浓缩,最大限制的将这些茶叶的原有物质有效的溶解的茶叶在收敛成薏仁茶,是一种固态速溶茶。同传统的差相比,薏仁茶便携性好,且冲泡过程简单方便又卫生,对于野外工作者,出差旅行装更实用。
现有市场中的浓缩茶品种较为单一,以薏仁为主料制作的浓缩尤其少,因而薏仁茶值和市场前景很广阔。
薏仁中蛋白质含量11.2份,每100克薏仁含懒氨酸630~741毫克。胱氨酸3140毫克。比所有谷类作物均高。脂肪含量2.4份,并富有烟油酸等不饱和脂肪酸,其特点是高度稳定,不易氧化。淀粉含量72份左右。纤维素含量1.2份。除含有丰富的钙、磷和铁之外,还含有维生素B1、维生素B2、烟草酸、柠檬酸、苹果酸、维生素E,营养价值高。
目前食品多以面粉为主要原料加工的食品品种繁多。但对“粗粮细作”的食品种类不多,对于薏仁同样是以玉米面为主加工食品,其原料及营养成份与青嫩薏仁相比,不够新鲜,营养价值不高,不能满足人们对粗粮食品的需求。
发明内容
本发明的目的在于提供一种营养丰富、无污染的青薏仁原浆食品。
本发明的另一目的在于提供该青薏仁原浆食品的制备方法,其生产流程不用化学分解方法和不使用化学添加剂。从而保证青嫩薏仁原浆的天然性,为消费者提供营养丰富无污染的天然食品。
本发明是一种青薏仁原浆食品,按重量份计,由以下原料组成:
(1)青嫩薏仁原浆60-75份,蔬菜10-20份,豆类10-15份,调味品1-5份,
(2)青嫩薏仁原浆60-70份,干果仁5-10份,干果5-10份,果脯10-15份,蔗糖2-5份;
(3)青嫩薏仁原浆50-70份,面粉10-20份,蛋10-20份,蔗糖2-5份,植物油2-5份;
(4)青嫩薏仁原浆85-90份,蔗糖3-15份,调味品2-5份。
本发明的一种青薏仁原浆食品的制备方法,包括如下步骤:
(1)取薏仁果实、剥去外皮、精选、清洗、机械制浆研磨,得青薏仁原浆,冷冻贮藏备用;
(2)将上述青薏仁原浆溶解后加入天然蔬菜、面粉、食用菌、豆类、干果、果脯类、肉蛋、植物油或蔗糖,按重量比调制均质;
(3)然后速冻、烤制、膨化灌制制成青薏仁原浆食品,进行微生物、营养成分、密封性的检验成为合格产品。
上述的一种青薏仁原浆食品的制备方法,其中制作青薏仁原浆食品的原料是普通青薏仁、黄金薏仁或者黑壳薏仁果实。
本发明与现有技术相比,具有明显有益效果,从以上技术方案可知:本发明以青薏仁原浆为主要原料,调制加入所需的天然蔬菜、豆类、面粉、食用菌、干果、果脯、肉蛋、植物油、蔗糖调制成口味、风味不同的青玉米原浆食品。由于此食品具有天然“绿色食品”的特点,有天然的青薏仁清香味,含有多种维生素、矿物质和人体所需的八种氨基酸。尤其含有大量的粗纤维和抗癌因子谷胱甘肽,能增强人的胃肠蠕动,能防治胃肠癌的发生。营养丰富以达到联合国粮农组织、国际卫生组织(FAO/WHO)推荐的人体营养标准。原料来源广泛价格低廉,产品价也较低,容易被消费者接受。另外下脚料如薏仁渣、薏仁杆、叶可以制糖、制酒,还可以制成饲料,从而达到综合利用的目的。本发明是以“绿色食品”为依据。原料无污染:种植时不施用化肥、农药和植物调解剂;生产流程不用化学分解方法,不使用化学添加剂;生产流程不用化学分解方法,不使用化学添加剂。从而保证了青薏仁原浆的天然性和天然的清香味。
具体实施方式
实施例1:
本发明一种青薏仁原浆食品的制备方法,包括如下步骤:
(1)取青薏仁果实,剥去外皮、精选、清洗、机械制浆研磨,得青薏仁原浆,冷冻贮藏备用;
(2)取青薏仁原浆500g溶解,加香菇100g,竹笋(切丁)100g,熟肉丁50g,菠菜100g,鲜姜35克,葱50g,花椒精5g,食盐35g,蔗糖25g,混合调制、均质、灭菌、灌装、制成青薏仁原浆食品;
(3)进行微生物、营养成分、密封性的检验成为合格产品。
实施例2:
本发明一种青薏仁原浆食品的制备方法,包括如下步骤:
(1)取青薏仁果实,剥去外皮、精选、清洗、机械制浆研磨,得青薏仁原浆,冷冻贮藏备用;
(2)取青薏仁原浆500g溶解,加核桃仁50g;葡萄干(浸泡)50g;海棠果脯(切片)25g,红枣(去核)50g,桂圆(浸泡)50g,枸杞(浸泡)50g,金参脯(切丁)100g,百合(浸泡煮15分钟)25g,蔗糖100g,混合调制、均质、灭菌、灌装、包装制成青薏仁原浆食品;
(3)进行微生物检验、营养成分检验,密封性检验成为合格产品。
实施例3:
本发明一种青薏仁原浆食品的制备方法,包括如下步骤:
(1)取青薏仁果实,剥去外皮、精选、清洗、机械制浆研磨,得青薏仁原浆,冷冻贮藏备用;
(2)取青薏仁原浆500g溶解,加面粉200g、蔗糖50g,混合调制、均质、灭菌、灌装、包装制成青薏仁原浆食品;
(3)进行微生物检验、营养成分检验,密封性检验成为合格产品。
实施例4:
本发明一种青薏仁原浆食品的制备方法,包括如下步骤:
(1)取青薏仁果实,剥去外皮、精选、清洗、机械制浆研磨,得青薏仁原浆,冷冻贮藏备用;
(2)取青薏仁原浆850g溶解,加蔗糖100g、调味品50g,混合调制、均质、膨化、灭菌、包装制成青薏仁原浆食品;
(3)进行微生物检验、营养成分检验、密封性检验成为合格产品。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,任何未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (3)
1.一种青薏仁原浆食品,按重量份计,由以下原料组成:
(1)青嫩薏仁原浆60-75份,蔬菜10-20份,豆类10-15份,调味品1-5份,
(2)青嫩薏仁原浆60-70份,干果仁5-10份,干果5-10份,果脯10-15份,蔗糖2-5份;
(3)青嫩薏仁原浆50-70份,面粉10-20份,蛋10-20份,蔗糖2-5份,植物油2-5份;
(4)青嫩薏仁原浆85-90份,蔗糖3-15份,调味品2-5份。
2.如权利要求1所述的一种青薏仁原浆食品,其特征在于:制备方法包括如下步骤:
(1)取薏仁果实、剥去外皮、精选、清洗、机械制浆研磨,得薏仁原浆,冷冻贮藏备用;
(2)将上述薏仁原浆溶解后加入天然蔬菜、面粉、食用菌、豆类、干果、果脯类、肉蛋、植物油或蔗糖,按重量比调制均质;
(3)然后速冻、烤制、膨化灌制制成青薏仁原浆食品,进行微生物、营养成分、密封性的检验成为合格产品。
3.如权利要求1或2所述的一种青薏仁原浆食品,其特征在于:制作青薏仁原浆食品的原料是普通青薏仁、黄金薏仁或者黑壳薏仁果实。
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