CN105380080A - 一种富营养大枣米粉及其制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种富营养大枣米粉及其制作方法,属于食品加工技术领域。该米粉由以下原料制成:大米100份、糯米20~30份、燕麦10~20份、枸杞10~15份、大枣10~15份、枣仁3~5份、核桃仁5~10份、小球藻3~8份、玉米15~20份、蓝莓1~3份,薄荷0.5~1份。本发明的富营养大枣米粉添加有膨化玉米和小球藻,增加米粉的筋度,使其口感顺滑而不易碎,筷子夹取方便,适合中国消费者饮食习惯,而小球藻是目前营养最为丰富、保健效果最好的微藻之一,其具有降血脂、降血压、增强免疫力、解毒等保健作用,丰富了米粉的保健效果,深受广大消费者喜爱。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种富营养大枣米粉及其制作方法。
背景技术
米粉是以大米为原料,经浸泡、蒸煮和压条等工序制成的条状、丝状米制品,其质地柔韧,富有弹性,水煮不糊汤,干炒不易断,配以各种菜码或汤料进行汤煮或干炒,爽滑入味;富含蛋白质、碳水化合物、叶酸、膳食纤维、硫胺素、核黄素、烟酸、维生素E、钙、磷、钾、钠、镁、铁、锌、硒、铜、锰等,性平味甘,具有养胃、补血益气、聪耳、明目、健脾、和胃等功效,深受广大消费者的喜爱。
近年来,随着人们饮食健康观念的深入,米粉朝着营养更加丰富、功效更加全面的方向发展,同时也推出了方便米粉的即食型产品,对米粉的发展起到积极作用。在目前米粉市场中,以大米、枸杞、大枣为主要成分的报道较多,如专利CN104286669A公开的一种健康营养米粉,披露了由“山药10~20、薏米10~20、莲子5~8、枸杞2~4、红枣1~3、山核桃仁2~4、黑米10~15、小米10~12、大米8~15、玉米面5~10、大麦5~8、花生仁5~10、莲藕2~4、螺旋藻1~3”制成的米粉;CN104397577A公开的一种养生米粉及其制备方法,披露了由“大米100份、玉米5~10份、白萝卜5~10份、核桃仁0.5~2份,枸杞0.5~2份、山药1~5份”制成的米粉;CN103262979A公开的一种健康营养米粉,披露了由“山药2~4%、茯苓2~4%、薏米2~4%、芡实2~4%、莲子2~4%、枸杞0.3~0.8%、红枣0.5~1.5%、黑芝麻2~8%、山核桃仁0.3~0.8%、黑米5~15%、小米8~12%、大米8~12%、大黄米8~12%、玉米面15~30%、黑豆5~10%、赤小豆5~10%”制成的米粉。上述报道公开的米粉都有补脾养胃,生津益肺,补肾涩精等功效,适合早餐使用。然而,该三篇报道公开的米粉仍然不能完全满足米粉市场需求,提供一种功效更多更好的富营养米粉很有必要。此外,现有米粉采用的原料筋度差,所制成的产品不筋道,夹取易碎,而且入口即化,难以品尝入味,即口感不佳,同时在增加功效的时候,通过加入山药、螺旋藻、茯苓等中药成分,无疑对产品口味产生影响,使米粉失去了原有口味。
发明内容
本发明的目的在于:克服现有米粉营养功效不足,口味不纯正,口感不筋道,入口即化的问题,提供一种富营养大枣米粉及其制作方法,通过加入膨化玉米和小球藻,实现米粉降脂减肥、排毒养颜、增强免疫力的更多功效,也实现米粉口味丰富,入口筋道柔韧的目的。
为了实现上述目的,本发明采用如下技术方案:
一种富营养大枣米粉,其特征在于:该米粉由以下原料制成:大米100份、糯米20~30份、燕麦10~20份、枸杞10~15份、大枣10~15份、枣仁3~5份、核桃仁5~10份、小球藻3~8份、玉米15~20份、蓝莓1~3份,薄荷0.5~1份。
作为优选,所述的一种富营养大枣米粉,其特征在于:该米粉由以下原料制成:大米100份、糯米25份、燕麦15份、枸杞12份、大枣13份、枣仁4份、核桃仁8份、小球藻5份、玉米18份、蓝莓2份,薄荷0.8份。
进一步,所述的大枣是经去核、干燥后,磨粉、过筛得到的70~80目的粉面。
进一步,所述的小球藻和玉米是经高温、高压挤压膨化,再经深加工而制成的粉状膨化产品。
更进一步,所述的小球藻和玉米的膨化方法为:
1)将玉米15~20份、小球藻3~8份和水1份进行第一次搅拌混合时间为45~60秒后静置7~9分钟,然后再进行第二次搅拌混合时间为65~80秒后第二次静置35~45分钟,得到物质A;
2)将物质A经过干燥风管5~7秒钟,送入粉碎机过目筛,得到物质B;
3)将物质B送入蒸汽锅炉并加压到42~50Mpa,调质温度加热到90~110℃,并保持5~8分钟后降到常压;
4)将蒸汽锅炉第二次加压到45~48Mpa和加热到100~110℃再保持5~8分钟后降压到常压冷却到常温并粉碎过目筛送入容器中;
5)控制容器内温度为62~65℃,添加磷酸二氢钙使pH值调到4.0~5.0,并加入糖化酶1.8~2.4份混合均匀,并静置7~9分钟得到物质C;
6)取0.3%活性干酵母0.5~0.7份加入100~120份水中稀释配制酵母菌液并加入到物质C中混合均匀并密封8~10h得到物质D;
7)将物质D送入60~75℃烘焙机烘焙15~20分钟,然后粉碎过目筛,即得膨化玉米和小球藻混合产品。
所述的富营养大枣米粉的制作方法,包括以下步骤:
1)将大米、糯米、燕麦洗净,晒干后置于锅中,加热炒熟后碾成米粉备用;
2)将枸杞、大枣粉、枣仁、核桃仁、膨化玉米和小球藻置于锅中,在50~60℃温度下翻炒10~15分钟,研磨,过70~80目筛后备用;
3)将蓝莓、薄荷、枸杞放入容器中,再加入5~10倍水,加热炖煮30~40分钟,将锅中所有物料打成汁,将汁喷雾干燥,得到粉末备用;
4)将所有备用粉末合并,充分混匀后包装即得产品。
与现有米粉相比,本发明的有益效果在于:
1)本发明的富营养大枣米粉添加有膨化玉米和小球藻,增加米粉的筋度,使其口感顺滑而不易碎,筷子夹取方便,适合中国消费者饮食习惯,而小球藻是目前营养最为丰富、保健效果最好的微藻之一,其具有降血脂、降血压、增强免疫力、解毒等保健作用,丰富了米粉的保健效果,深受广大消费者喜爱。
2)本发明的富营养大枣米粉不添加任何化学添加剂,满足消费者健康饮食的需求,而且加入蓝莓、薄荷这两种调味物质,丰富米粉口味,满足不同消费者的口感需求,尤其适合夏季食用。
3)本发明的富营养大枣米粉保留了传统米粉的有补脾养胃,生津益肺,补肾涩精等功效,且丰富和优化了营养配比,使其保健功效更好更全面。
本发明的富营养大枣米粉还加入枣仁,其具有养心安神的功效,可以改善睡眠质量,对失眠多梦消费者具有良好的作用。
具体实施方式
下面结合具体实施例对本发明的技术方案作进一步说明,旨在帮助同领域技术人员理解。
以下实施例中,所述的小球藻和玉米的膨化方法为:
1)将玉米15~20份、小球藻3~8份和水1份进行第一次搅拌混合时间为45~60秒后静置7~9分钟,然后再进行第二次搅拌混合时间为65~80秒后第二次静置35~45分钟,得到物质A;
2)将物质A经过干燥风管5~7秒钟,送入粉碎机过目筛,得到物质B;
3)将物质B送入蒸汽锅炉并加压到42~50Mpa,调质温度加热到90~110℃,并保持5~8分钟后降到常压;
4)将蒸汽锅炉第二次加压到45~48Mpa和加热到100~110℃再保持5~8分钟后降压到常压冷却到常温并粉碎过目筛送入容器中;
5)控制容器内温度为62~65℃,添加磷酸二氢钙使pH值调到4.0~5.0,并加入糖化酶1.8~2.4份混合均匀,并静置7~9分钟得到物质C;
6)取0.3%活性干酵母0.5~0.7份加入100~120份水中稀释配制酵母菌液并加入到物质C中混合均匀并密封8~10h得到物质D;
7)将物质D送入60~75℃烘焙机烘焙15~20分钟,然后粉碎过目筛,即得膨化玉米和小球藻混合产品。
实施例1
一种富营养大枣米粉的制作方法,包括以下步骤:
备料:大米100份、糯米25份、燕麦15份、枸杞12份、大枣13份、枣仁4份、核桃仁8份、小球藻5份、玉米18份、蓝莓2份,薄荷0.8份。
制作方法:
1)将大米、糯米、燕麦洗净,晒干后置于锅中,加热炒熟后碾成米粉备用;
2)将枸杞、大枣粉、枣仁、核桃仁、膨化玉米和小球藻置于锅中,在50~60℃温度下翻炒10~15分钟,研磨,过70~80目筛后备用;
3)将蓝莓、薄荷、枸杞放入容器中,再加入5~10倍水,加热炖煮30~40分钟,将锅中所有物料打成汁,将汁喷雾干燥,得到粉末备用;
4)将所有备用粉末合并,充分混匀后包装即得产品。
实施例2-4
在以下实施例中,调整原料配比,而制作方法在实际操作中进行微调,如参数时间、温度、压力等可变因子,操作步骤不作变化。
备料配比如下表1:
表1-原料配比
Claims (5)
1.一种富营养大枣米粉,其特征在于:该米粉由以下原料制成:大米100份、糯米20~30份、燕麦10~20份、枸杞10~15份、大枣10~15份、枣仁3~5份、核桃仁5~10份、小球藻3~8份、玉米15~20份、蓝莓1~3份,薄荷0.5~1份。
2.如权利要求1所述的一种富营养大枣米粉,其特征在于:该米粉由以下原料制成:大米100份、糯米25份、燕麦15份、枸杞12份、大枣13份、枣仁4份、核桃仁8份、小球藻5份、玉米18份、蓝莓2份,薄荷0.8份。
3.如权利要求1所述的一种富营养大枣米粉,其特征在于:所述的大枣是经去核、干燥后,磨粉、过筛得到的70~80目的粉面。
4.如权利要求1所述的一种富营养大枣米粉,其特征在于:所述的小球藻和玉米是经高温、高压挤压膨化,再经深加工而制成的粉状膨化产品。
5.一种根据权利要求1所述的富营养大枣米粉的制作方法,其特征在于:包括以下步骤:
1)将大米、糯米、燕麦洗净,晒干后置于锅中,加热炒熟后碾成米粉备用;
2)将枸杞、大枣粉、枣仁、核桃仁、膨化玉米和小球藻置于锅中,在50~60℃温度下翻炒10~15分钟,研磨,过70~80目筛后备用;
3)将蓝莓、薄荷、枸杞放入容器中,再加入5~10倍水,加热炖煮30~40分钟,将锅中所有物料打成汁,将汁喷雾干燥,得到粉末备用;
4)将所有备用粉末合并,充分混匀后包装。
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