CN105341646A - 一种阿胶补血米饭及其制备方法 - Google Patents
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Abstract
本发明公开了一种阿胶补血米饭,由下列重量份的原料制成:大米200-210、红枣10-11、巧克力8-9、小麦胚芽9-10、阿胶3-4、鸡血藤1-2、三七3-4、红花2-3、β-环状糊精2-2.5、大蒜素0.2-0.3。本发明的大米用β-环状糊精溶液浸泡,同时用超高压处理,有效促进β-环状糊精渗入到大米颗粒内部,抑制直链淀粉渗透到支链淀粉结晶区,从而延缓本发明的回生,且β-环状糊精包络了大蒜素,可抑制霉变,延长本发明的货架期,此外,本发明具有补血的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种阿胶补血米饭及其制备方法。
背景技术
方便米饭随着现代生活节奏的加快应用而生,其只需微波加热或用开水焖泡几分钟即可食用,方便了人们的生活。目前,方面米饭生产企业大量涌现,生产的产品种类繁多,风味各异,但其消费者接受度并不高,主要是由于消费者往往吃到的是夹生饭,口感不好,因此如何提高米饭品质,缓解米饭回夹生成为目前需要解决的问题。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种阿胶补血米饭及其制备方法。
本发明是通过以下技术方案实现的:
一种阿胶补血米饭,由下列重量份的原料制成:
大米200-210、红枣10-11、巧克力8-9、小麦胚芽9-10、阿胶3-4、鸡血藤1-2、三七3-4、红花2-3、β-环状糊精2-2.5、大蒜素0.2-0.3。
所述的阿胶补血米饭的制备方法,包括以下步骤:
(1)将阿胶、鸡血藤、三七、红花加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将β-环状糊精加水配制成饱和溶液,然后一边加入大蒜素一边搅拌β-环状糊精饱和溶液,然后于30℃下超声波处理40分钟,得包合物溶液;
(3)将包合物溶液加水稀释至浓度达到2%,然后将加入大米,于常压60℃下浸泡30分钟,然后于500MPa、40℃下浸泡20分钟,再将大米捞出、沥干;
(4)取红枣枣肉,与小麦胚芽混合入锅,小火炒制14-15分钟后出料,加一倍的水打浆,过滤除渣,收集滤液;
(5)将步骤(1)、(3)、(4)所得物料及剩余物料混合入锅,加适量水,在100℃下预煮5-7分钟,然后将所得物料用冷水冲洗分散,沥干,包装,于121℃下灭菌15分钟,即得。
本发明的优点是:本发明的大米采用β-环状糊精溶液浸泡,同时采用超高压处理,有效促进β-环状糊精渗入到大米颗粒内部,与淀粉分子作用,抑制直链淀粉渗透到支链淀粉结晶区,从而延缓本发明的回生,且β-环状糊精包络了大蒜素,大蒜素也随着β-环状糊精渗入到大米内部,可抑制霉变,从而有效延长本发明的货架期,此外,本发明还含有多种中草药成分,具有补血的功效。
具体实施方式
一种阿胶补血米饭,由下列重量份(千克)的原料制成:
大米200、红枣10、巧克力8、小麦胚芽9、阿胶3、鸡血藤1、三七3、红花2、β-环状糊精2、大蒜素0.2。
所述的阿胶补血米饭的制备方法,包括以下步骤:
(1)将阿胶、鸡血藤、三七、红花加5倍的水文火煎煮40分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将β-环状糊精加水配制成饱和溶液,然后一边加入大蒜素一边搅拌β-环状糊精饱和溶液,然后于30℃下超声波处理40分钟,得包合物溶液;
(3)将包合物溶液加水稀释至浓度达到2%,然后将加入大米,于常压60℃下浸泡30分钟,然后于500MPa、40℃下浸泡20分钟,再将大米捞出、沥干;
(4)取红枣枣肉,与小麦胚芽混合入锅,小火炒制14分钟后出料,加一倍的水打浆,过滤除渣,收集滤液;
(5)将步骤(1)、(3)、(4)所得物料及剩余物料混合入锅,加适量水,在100℃下预煮5分钟,然后将所得物料用冷水冲洗分散,沥干,包装,于121℃下灭菌15分钟,即得。
Claims (2)
1.一种阿胶补血米饭,其特征在于由下列重量份的原料制成:
大米200-210、红枣10-11、巧克力8-9、小麦胚芽9-10、阿胶3-4、鸡血藤1-2、三七3-4、红花2-3、β-环状糊精2-2.5、大蒜素0.2-0.3。
2.根据权利要求1所述的阿胶补血米饭的制备方法,其特征在于包括以下步骤:
(1)将阿胶、鸡血藤、三七、红花加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将β-环状糊精加水配制成饱和溶液,然后一边加入大蒜素一边搅拌β-环状糊精饱和溶液,然后于30℃下超声波处理40分钟,得包合物溶液;
(3)将包合物溶液加水稀释至浓度达到2%,然后将加入大米,于常压60℃下浸泡30分钟,然后于500MPa、40℃下浸泡20分钟,再将大米捞出、沥干;
(4)取红枣枣肉,与小麦胚芽混合入锅,小火炒制14-15分钟后出料,加一倍的水打浆,过滤除渣,收集滤液;
(5)将步骤(1)、(3)、(4)所得物料及剩余物料混合入锅,加适量水,在100℃下预煮5-7分钟,然后将所得物料用冷水冲洗分散,沥干,包装,于121℃下灭菌15分钟,即得。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105995417A (zh) * | 2016-05-18 | 2016-10-12 | 柳州市螺蛳粉协会 | 一种补血米粉 |
CN106107684A (zh) * | 2016-08-01 | 2016-11-16 | 寿县知祝常乐水果种植专业合作社 | 一种微波热风耦合干燥的辣味葡萄干及其制备方法 |
CN106174574A (zh) * | 2016-08-01 | 2016-12-07 | 寿县知祝常乐水果种植专业合作社 | 一种微波热风耦合干燥的健胃葡萄干及其制备方法 |
CN106235108A (zh) * | 2016-08-01 | 2016-12-21 | 寿县知祝常乐水果种植专业合作社 | 一种微波热风耦合干燥的降糖葡萄干及其制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1565430A (zh) * | 2003-06-22 | 2005-01-19 | 毛友昌 | 大蒜素环糊精包合物、制剂及制备方法 |
CN102488141A (zh) * | 2011-11-28 | 2012-06-13 | 江南大学 | 一种通过超声波和超高压组合协同抗老化剂渗透制作方便米饭的方法 |
CN104431739A (zh) * | 2015-01-07 | 2015-03-25 | 安徽燕之坊食品有限公司 | 一种能够健胃消食的熟食米饭及其制备方法 |
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1565430A (zh) * | 2003-06-22 | 2005-01-19 | 毛友昌 | 大蒜素环糊精包合物、制剂及制备方法 |
CN102488141A (zh) * | 2011-11-28 | 2012-06-13 | 江南大学 | 一种通过超声波和超高压组合协同抗老化剂渗透制作方便米饭的方法 |
CN104431739A (zh) * | 2015-01-07 | 2015-03-25 | 安徽燕之坊食品有限公司 | 一种能够健胃消食的熟食米饭及其制备方法 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105995417A (zh) * | 2016-05-18 | 2016-10-12 | 柳州市螺蛳粉协会 | 一种补血米粉 |
CN106107684A (zh) * | 2016-08-01 | 2016-11-16 | 寿县知祝常乐水果种植专业合作社 | 一种微波热风耦合干燥的辣味葡萄干及其制备方法 |
CN106174574A (zh) * | 2016-08-01 | 2016-12-07 | 寿县知祝常乐水果种植专业合作社 | 一种微波热风耦合干燥的健胃葡萄干及其制备方法 |
CN106235108A (zh) * | 2016-08-01 | 2016-12-21 | 寿县知祝常乐水果种植专业合作社 | 一种微波热风耦合干燥的降糖葡萄干及其制备方法 |
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