CN105876640A - 一种粉利及其制作方法 - Google Patents
一种粉利及其制作方法 Download PDFInfo
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Abstract
本发明涉及一种粉利及其制作方法,属于食品加工领域。其是以一定质量配比的大米、蕨菜浆和营养添加物为主要原料制备而成;其中,蕨菜浆为生鲜蕨菜除涩后加水榨汁制得;营养添加物由生地、川木通、隔山消、茯苓、高良姜、天冬、小肺筋草七味中药经加热水提后干燥成粉制得。其具体制作方法为:按所述质量配比取料;用冷水浸泡大米一段时间后沥干,再打磨成米浆;用滤布对米浆进行过滤排水,制得米面团;然后与蕨菜浆、营养添加物混匀,再分割成型,蒸煮至熟,即得成品粉利。本发明粉利呈浅绿色,色泽喜人,略带清新气味,且营养丰富,易于被人体吸收,还具有清热解毒、清肠健胃、健脾益胃、祛风除湿、清肺化痰等保健功效。
Description
【技术领域】
本发明涉及食品加工领域,尤其是一种粉利及其制作方法。
【技术背景】
粉利是广西传统小吃之一,主要分布再南宁市、钦州市等地区,“粉利”寓意来年有个好兆头之意。其是原生态的米制品,经打磨成浆后蒸煮而成。广西地区一般会在过年期间食用粉利,以讨大吉大利之意。传统粉利的制作工艺简单,但种类较为单一,口感单调,营养价值不高。
蕨菜是我国优质的绿色天然药食两用健康食品,被誉为“山菜之王”,蕨菜性寒,味甘、微苦、无毒;有解热、利尿、益气、养阴、健胃、固肾、除湿等功效及恢复脑细胞功能和安神降压的作用。目前,我国对蕨菜研究较少,对蕨菜的加工利用主要停留在保鲜、包装工艺等方面,于是对蕨菜的深加工具有广阔的市场前景。往传统粉利里面添加蕨菜不仅可以丰富粉利种类,增加其口感,更能提高其营养价值,并具有一定的保健功能。
【发明内容】
鉴于以上提出的问题,本发明提供了一种粉利及其制作方法,其工艺简单,成本低廉,制得的粉利呈浅绿色,色泽喜人,略带清新气味,且营养丰富,具有清热解毒、清肠健胃、健脾益胃、祛风除湿、清肺化痰等保健功效。
为了实现上述的目的,本发明采用的技术方案是:
一种粉利,其是以质量比为(4-5):(1-1.5):(0.3-0.4)的大米、蕨菜浆和营养添加物为主要原料制备而成;其中,所述蕨菜浆为新鲜野生嫩蕨菜经除涩后加入等质量的水榨汁制成;所述营养添加物由如下重量份的中药原料经加热水提后干燥粉碎制得:生地10-15份、川木通3-9份、隔山消9-15份、茯苓10-18份、高良姜3-6份、天冬6-15份、小肺筋草10-20份。
进一步地,所述大米为粳米。
进一步地,所述蕨菜浆的具体制作方法为:取新鲜野生嫩蕨菜,于90-95℃热水中浸泡搅拌5-10min,取出,冷却,沥干水分,切成小段,置于榨汁机中,加入等质量的水进行榨汁打浆,即得所述蕨菜浆。
进一步地,所述营养添加物由如下重量份的中药原料经加热水提后干燥成粉制得:生地13份、川木通6份、隔山消12份、茯苓14份、高良姜4份、天冬10份、小肺筋草15份。
进一步地,所述营养添加物的具体制备方法为:按所述重量份取所述中药原料,除杂后断碎至长度小于2cm,而后放入煎煮锅中,加入中药原料总重量5-7倍的水浸泡30-40min,武火煮沸后文火煎煮20-30min,过滤取药液,药渣则采用相同的方法继续煎煮两次,合并三次煎煮所得药液,而后采用喷雾干燥将合并药液干燥成粉末状,即得所述营养添加物。
进一步地,所述粉利的制作方法包括以下步骤:
1)取料:按所述质量配比选取所述大米、蕨菜浆和营养添加物;
2)制米浆:将步骤1)所取的大米置于冷水中浸泡7-9h,而后将水倒掉、沥干,再放入豆浆机中打磨成米浆;
3)成型:采用滤布对步骤2)所得的米浆进行固液分离,直至用手挤压不出水,得到米面团;而后将所述米面团与步骤1)所取的蕨菜浆和营养添加物混合,并充分搅匀,再分割揉搓成半径为3-5cm、长为20-25cm的圆柱状,得成型粉利;
4)蒸煮:将步骤3)所得成型粉利放入蒸锅中,大火隔水蒸熟,即可。
本发明所采用原料成份之详细情况如下:
蕨菜又叫拳头菜、猫爪、龙头菜,是我国优质的绿色天然药食两用健康食品。食用部分是未展开的幼嫩叶芽,可当蔬菜煮食、炒制,或加工成干菜,做馅、腌渍成罐头等,也可制饴糖、饼干、代藕粉和药品添加剂。蕨菜嫩叶含胡萝卜素、维生素、蛋白质、脂肪、糖、粗纤维、钾、钙、镁、蕨素,蕨甙、乙酰蕨素、胆碱、甾醇,还含有18种氨基酸,营养丰富。味甘,性寒,入药有清热化痰、下气通便、清肠排毒、止泻利尿等功效,以及恢复脑细胞功能和安神降压的作用,可治疗风湿性关节炎、痢疾、咳血等病,并对麻疹、流感有预防作用。
生地:为玄参科植物地黄的块根。味甘、苦,性微寒。归心经、肝经、肾经。具有滋阴清热、凉血补血的功效。主热病烦渴,内热消渴,骨蒸劳热,温病发斑,血热所致的吐血,崩漏,尿血,便血,血虚萎黄,眩晕心悸,血少经闭。《药性论》:补虚损,温中下气,通血脉,治产后腹痛,主吐血不止。
川木通:为毛茛科植物小木通或绣球藤的干燥藤茎。味淡、微苦,性寒。归心经、小肠经、膀胱经。具有清热利水、通经下乳的功效。治湿热癃闭,水肿,淋病,妇女乳汁不下,闭经。《四川中药志》:利水,清热,通血脉。治肾脏病水肿,急性肾炎小便不利,湿热癃闭,淋病,妇女经闭及乳闭。
隔山消:为萝藦科植物耳叶牛皮消的块根。味甘、微苦,性微温。归脾经、胃经、肾经。具有补肝肾、强筋骨、健脾胃、解毒的功效。主肝肾两虚,头昏眼花,失眠健忘,须发早白,阳痿,遗精,腰膝酸软,脾虚不运,脘腹胀满,食欲不振,泄泻,产后乳少,鱼口疮毒。《陕西中草药》:滋阴养血,健脾顺气,镇静止痛,催乳。治胃痛腹胀,虚劳,肾虚腰痛,阳萎,小儿痞块,白带,乳汁不足。
茯苓:为多孔菌科真菌茯苓的干燥菌核。味甘、淡,性平。归心经、脾经、肺经、肾经。具有渗湿利水、益脾和胃、宁心安神的功效。治小便不利,水肿胀满,痰饮咳逆,呕哕,泄泻,遗精,淋浊,惊悸,健忘。白茯苓偏于健脾,赤茯苓偏于利湿。《药性论》:开胃,止呕逆,善安心神。主肺痿痰壅。治小儿惊痫,心腹胀满,妇人热淋。
高良姜:为姜科植物高良姜的根茎。味辛,性热。归脾经、胃经。具有温胃、祛风、散寒、行气、止痛的功效。治脾胃中寒,脘腹冷痛,呕吐泄泻,噎脯反胃,食滞,瘴疟,冷癖。《珍珠囊》:温通脾胃。《纲目》:健脾胃,宽噎膈,破冷癣,除瘴疟。
天冬:为百合科植物天门冬的块根。味甘苦,性寒。入肺经、肾经。具有滋阴、润燥、清肺、降火的功效。治阴虚发热,咳嗽吐血,肺痿,肺痈,咽喉肿痛,消渴,便秘。《药性论》:主肺气咳逆,喘息促急,除热,通肾气,疗肺痿生痈吐脓,治湿疥,止消渴,去热中风。宜久服。《日华子本草》:镇心,润五脏,益皮肤,悦颜色,补五劳七伤,治肺气并嗽,消痰、风痹热毒、游风、烦闷吐血。
小肺筋草:为百合科植物粉条儿菜和短柄粉条儿菜的根及全草。味甘、苦,性平。归肺、肝经。具有清肺、化痰、止咳、活血、杀虫的功效。治咳嗽吐血,百日咳,气喘,肺痈,巩痈,肠风便血,妇人乳少,经闭,小儿疳积,蛔虫。《陕西中草药》:清热利湿,润肺,活血调经。治消化不良,肝炎,胃酸过多,肺结核,咳嗽,乳汁不足,白带,经闭腰痛。
本发明提供了一种粉利及其制备方法,与现有技术相比,具有以下有益效果:
本发明以蕨菜浆和大米为主要原料制作粉利,蕨菜色泽鲜绿,口感清新滑润,且含有丰富的膳食纤维,将蕨菜浆作为原料加入到粉利制作中,做出的粉利呈浅绿色,色泽喜人,且略带清新气味;另外,蕨菜中富含多种营养物质,具有清热解毒、化痰、清肠健胃、止泻利尿、舒经活络等功效,且其中所含的丰富膳食纤维可促进肠胃蠕动,具有下气通便、清肠排毒等功效,蕨菜浆的添加丰富了粉利的营养保健成分;同时,添加生地、川木通、隔山消、茯苓、高良姜、天冬、小肺筋草七味中药经加热水提后干燥成粉制得的添加物,其中,生地、川木通可清热利水、温中下气,隔山消、茯苓、高良姜可健脾益胃、祛风除湿,天冬、小肺筋草可清肺化痰、滋阴润燥,上述中药原料搭配,其中有效组分相互配合,共奏清热利湿、健脾益胃、清肺化痰等功效,加入到本发明粉利的制作当中,进一步增强粉利的营养保健功效。
总之,本发明粉利的制作工艺简单,成本低廉,制得的粉利呈浅绿色,色泽喜人,且略带清新气味,丰富了传统粉利的风味和种类;另外,所述蕨菜浆和营养添加物的加入,丰富了粉利的营养成分,成品粉利易于被人体吸收,且具有清热解毒、清肠健胃、健脾益胃、祛风除湿、清肺化痰等保健功效,弥补了传统粉利营养价值不高的不足,使其可同时满足消费者对粉利外观、口感、风味以及健康营养等多方面的需求。
【具体实施方式】
下面的实施例可以帮助本领域的技术人员更全面的理解本发明,但不可以以任何方式限制本发明。
实施例1
一种粉利,其以质量比为4:1:0.3的大米、蕨菜浆和营养添加物为主要原料;所述营养添加物是由以下重量份的中药原料制备而成:生地10份、川木通3份、隔山消9份、茯苓10份、高良姜3份、天冬6份、小肺筋草10份。
制作所述粉利的方法包括以下步骤:
1)制蕨菜浆:取新鲜野生嫩蕨菜,于90℃热水中浸泡搅拌10min,取出,冷却,沥干水分,切成小段,置于榨汁机中,加入等质量的水进行榨汁打浆,即得所述蕨菜浆;
2)制营养添加物:按所述重量份取所述中药原料,除杂后断碎至长度小于2cm,而后放入煎煮锅中,加入中药原料总重量5倍的水浸泡40min,武火煮沸后文火煎煮20min,过滤取药液,药渣则采用相同的方法继续煎煮两次,合并三次煎煮所得药液,而后采用喷雾干燥将合并药液干燥成粉末状,即得所述营养添加物;
3)取料:按照4:1:0.3的质量比选取大米、步骤1)所制得蕨菜浆和步骤2)所制得营养添加物;
4)制米浆:将步骤3)所取的大米置于冷水中浸泡7h,而后将水倒掉、沥干,再放入豆浆机中打磨成米浆;
5)成型:采用滤布对步骤4)所得的米浆进行固液分离,直至用手挤压不出水,得到米面团;而后将所述米面团与步骤3)所取的蕨菜浆和营养添加物混合,并充分搅匀,再分割揉搓成半径为3cm、长为22cm的圆柱状,得成型粉利;
6)蒸煮:将步骤5)所得成型粉利放入蒸锅中,大火隔水蒸熟,即可。
实施例2
一种粉利,其以质量比为4.5:1.2:0.37的大米、蕨菜浆和营养添加物为主要原料;其中,所述大米为粳米;所述营养添加物是由以下重量份的中药原料制备而成:生地13份、川木通6份、隔山消12份、茯苓14份、高良姜4份、天冬10份、小肺筋草15份。
制作所述粉利的方法包括以下步骤:
1)制蕨菜浆:取新鲜野生嫩蕨菜,于92℃热水中浸泡搅拌8min,取出,冷却,沥干水分,切成小段,置于榨汁机中,加入等质量的水进行榨汁打浆,即得所述蕨菜浆;
2)制营养添加物:按所述重量份取所述中药原料,除杂后断碎至长度小于2cm,而后放入煎煮锅中,加入中药原料总重量6倍的水浸泡35min,武火煮沸后文火煎煮25min,过滤取药液,药渣则采用相同的方法继续煎煮两次,合并三次煎煮所得药液,而后采用喷雾干燥将合并药液干燥成粉末状,即得所述营养添加物;
3)取料:按照4.5:1.2:0.37的质量比选取粳米、步骤1)所制得蕨菜浆和步骤2)所制得营养添加物;
4)制米浆:将步骤3)所取的粳米置于冷水中浸泡8h,而后将水倒掉、沥干,再放入豆浆机中打磨成米浆;
5)成型:采用滤布对步骤4)所得的米浆进行固液分离,直至用手挤压不出水,得到米面团;而后将所述米面团与步骤3)所取的蕨菜浆和营养添加物混合,并充分搅匀,再分割揉搓成半径为4cm、长为25cm的圆柱状,得成型粉利;
6)蒸煮:将步骤5)所得成型粉利放入蒸锅中,大火隔水蒸熟,即可。
实施例3
一种粉利,其以质量比为5:1.5:0.4的大米、蕨菜浆和营养添加物为主要原料;其中,所述大米为粳米;所述营养添加物是由以下重量份的中药原料制备而成:生地15份、川木通9份、隔山消15份、茯苓18份、高良姜6份、天冬15份、小肺筋草20份。
制作所述粉利的方法包括以下步骤:
1)制蕨菜浆:取新鲜野生嫩蕨菜,于95℃热水中浸泡搅拌5min,取出,冷却,沥干水分,切成小段,置于榨汁机中,加入等质量的水进行榨汁打浆,即得所述蕨菜浆;
2)制营养添加物:按所述重量份取所述中药原料,除杂后断碎至长度小于2cm,而后放入煎煮锅中,加入原料总重量7倍的水浸泡30min,武火煮沸后文火煎煮30min,过滤取药液,药渣则采用相同的方法继续煎煮两次,合并三次煎煮所得药液,而后采用喷雾干燥将合并药液干燥成粉末状,即得所述营养添加物;
3)取料:按照5:1.5:0.4的质量比选取粳米、步骤1)所制得蕨菜浆和步骤2)所制得营养添加物;
4)制米浆:将步骤3)所取的粳米置于冷水中浸泡9h,而后将水倒掉、沥干,再放入豆浆机中打磨成米浆;
5)成型:采用滤布对步骤4)所得的米浆进行固液分离,直至用手挤压不出水,得到米面团;而后将所述米面团与步骤3)所取的蕨菜浆和营养添加物混合,并充分搅匀,再分割揉搓成半径为5cm、长为20cm的圆柱状,得成型粉利;
6)蒸煮:将步骤5)所得成型粉利放入蒸锅中,大火隔水蒸熟,即可。
虽然,上文中已经用一般性说明及具体实施方案对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (6)
1.一种粉利,其特征在于,所述粉利以质量比为(4-5):(1-1.5):(0.3-0.4)的大米、蕨菜浆和营养添加物为主要原料制备而成;其中,所述蕨菜浆为新鲜野生嫩蕨菜经除涩后加入等质量的水榨汁制成;所述营养添加物由如下重量份的中药原料经加热水提后干燥粉碎制得:生地10-15份、川木通3-9份、隔山消9-15份、茯苓10-18份、高良姜3-6份、天冬6-15份、小肺筋草10-20份。
2.如权利要求1所述的粉利,其特征在于,所述大米为粳米。
3.如权利要求1所述的粉利,其特征在于,所述蕨菜浆的具体制作方法为:取新鲜野生嫩蕨菜,于90-95℃热水中浸泡搅拌5-10min,取出,冷却,沥干水分,切成小段,置于榨汁机中,加入等质量的水进行榨汁打浆,即得所述蕨菜浆。
4.如权利要求1所述的粉利,其特征在于,所述营养添加物由如下重量份的中药原料经加热水提后干燥成粉制得:生地13份、川木通6份、隔山消12份、茯苓14份、高良姜4份、天冬10份、小肺筋草15份。
5.如权利要求4所述的粉利,其特征在于,所述营养添加物的具体制备方法为:按所述重量份取所述中药原料,除杂后断碎至长度小于2cm,而后放入煎煮锅中,加入中药原料总重量5-7倍的水浸泡30-40min,武火煮沸后文火煎煮20-30min,过滤取药液,药渣则采用相同的方法继续煎煮两次,合并三次煎煮所得药液,而后采用喷雾干燥将合并药液干燥成粉末状,即得所述营养添加物。
6.如权利要求1-5任一所述粉利的制作方法,其特征在于,所述制作方法包括以下步骤:
1)取料:按所述质量配比选取所述大米、蕨菜浆和营养添加物;
2)制米浆:将步骤1)所取的大米置于冷水中浸泡7-9h,而后将水倒掉、沥干,再放入豆浆机中打磨成米浆;
3)成型:采用滤布对步骤2)所得的米浆进行固液分离,直至用手挤压不出水,得到米面团;而后将所述米面团与步骤1)所取的蕨菜浆和营养添加物混合搅匀,再分割揉搓成半径为3-5cm、长为20-25cm的圆柱状,得成型粉利;
4)蒸煮:将步骤3)所得成型粉利放入蒸锅中,大火隔水蒸熟,即可。
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