CN105995434A - 一种粉利及其制作方法 - Google Patents
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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、魔芋粉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;营养添加物由水苋菜、黄柏、金雀根、山药、五加皮、瓜蒌子、灯星草七味中药经加热水提后干燥成粉制得。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,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、魔芋粉和营养添加物混匀,再分割成型,蒸煮至熟,即可。本发明粉利呈浅绿色,色泽喜人,略带清新气味和润滑口感,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,主要分布在南宁市、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。
【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,略带清新气味和润滑口感,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):(0.3-0.6):(0.2-0.4)的大米、蕨菜浆、魔芋粉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:水苋菜15-20份、黄柏3-10份、金雀根9-15份、山药12-18份、五加皮6-9份、瓜蒌子9-15份、灯星草2-7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50-60℃鼓风干燥箱中干燥至水分含量≤5%,而后放入中药粉碎机中进行粉碎,再过80-100目筛,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:水苋菜17份、黄柏6份、金雀根12份、山药16份、五加皮8份、瓜蒌子12份、灯星草5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、魔芋粉和营养添加物;
2)制米浆:将步骤1)所取的大米置于冷水中浸泡7-9h,而后倒掉水、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、魔芋粉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。
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。
魔芋,又名蒟蒻,天南星科属多年生草本植物,性寒、味平,入药可消肿去毒,民间常用以治疗毒蛇咬伤,无名肿痛,颈淋巴结核、烫伤等。作为食疗食品其葡萄糖甘露聚糖在胃中不易被分解消化,而在肠道中被消化,促进肠系酶类的分泌与活化,将多余的脂肪及有害物质清除体外,对肥胖症、糖尿病、高胆固醇、习惯性便秘、痔疮、胃病、食道癌、肺癌以及因纤维摄取量太低而引起的肠癌等有较好的疗效。能治疗心血管病,糖尿病、乳痛、高烧、丹毒、有健脾胃去风寒、利尿和护肤美发等作用,具有医治疟疾、闭经、疔疮丹毒、烫伤和降血压、降脂、开胃、防癌等功效。
水苋菜:为千屈菜科植物圆叶节节菜的全草。味甘淡,性凉。具有清热、利尿、消肿、解毒的功效。治热痢,水臌,淋病,痛经,痔疮,牙龈肿痛,痈肿疮毒,蛇咬伤。
黄柏:为芸香科植物黄柏或黄皮树的干燥树皮。味苦,性寒。入肾经、膀胱经。具有清热、燥湿、泻火、解毒的功效。治热痢,泄泻,消渴,黄疸,痿躄,梦遗,淋浊,痔疮,便血,亦白带下,骨蒸劳热,目赤肿痛,口舌生疮,疮疡肿毒。
金雀根:为豆科植物锦鸡儿的根或根皮。味甘、微辛,性平。归肺、脾经。具有清肺益脾、活血通脉的功效。治虚损劳热、咳嗽,高血压,妇女白带、血崩,关节痛风,跌打损伤。《四川中药志》:健脾胃。治虚损劳热,阴脱等症。
山药:为薯蓣科植物山药的块茎。味甘,性平。归肺经、脾经、肾经。具有补脾养胃、生津益肺、补肾涩精的功效。用于脾虚食少、久泻不止、肺虚喘咳、肾虚遗精、白带过多、尿频、虚热消渴。《纲目》:益肾气,健脾胃,止泄痢,化痰涎,润皮毛。
五加皮:为五加科植物细柱五加的干燥根皮。味辛、苦,性温。归肝经、肾经。具有祛风湿、壮筋骨、活血去瘀的功效。治风寒湿痹,筋骨挛急,腰痛,阳痿,脚弱,小儿行迟,水肿,脚气,疮疽肿毒,跌打劳伤。《本草再新》:化痰除湿,养肾益精,去风消水,理脚气腰痛,治疮疥诸毒。
瓜蒌子:为葫芦科植物栝楼或双边栝楼的干燥成熟种子。味甘,性寒。归肺经、胃经、大肠经。具有清肺、化痰、滑肠通便的功效。治痰热咳嗽,燥结便秘,痈肿,乳少。《日华子本草》:补虚劳,口干,润心肺。疗手面皱,吐血,肠风泻血,赤白痢。《饮片新参》:清肺,化热痰,润肠,通大便。
灯星草:为灯心草科植物灯心草的干燥茎髓。味甘、淡,性微寒。归心经、肺经、小肠经。具有清心降火、利尿通淋的功效。治淋病,水肿,小便不利,湿热黄疸,心烦不寐,小儿夜啼,喉痹,创伤。《西藏常用中草药》:清肺,降火,利尿。治心烦不寐。
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、魔芋粉和大米为主要原料制作粉利,蕨菜色泽鲜绿,口感清新滑润,魔芋粉口感润滑,且蕨菜和魔芋中均含有丰富的膳食纤维,将蕨菜浆和魔芋粉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,且略带清新气味和润滑口感;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,魔芋粉也具有多种防病保健功能,可降脂、降糖、防癌、通便,蕨菜浆和魔芋粉的添加丰富了粉利的营养保健成分;同时,添加水苋菜、黄柏、金雀根、山药、五加皮、瓜蒌子、灯星草七味中药经加热水提后干燥成粉制得的添加物,其中,水苋菜、黄柏可清热、解毒、燥湿,金雀根、山药、五加皮具有健脾胃、补肾益肺和祛风除湿等功效,瓜蒌子、灯星草可清肺化痰、清心降火,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,且略带清新气味和润滑口感,丰富了传统粉利的风味和种类;另外,所述蕨菜浆、魔芋粉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4:1:0.3:0.2的大米、蕨菜浆、魔芋粉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:水苋菜15份、黄柏3份、金雀根9份、山药12份、五加皮6份、瓜蒌子9份、灯星草2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93℃热水中浸泡搅拌8min,取出,冷却,沥干水分,切成小段,置于60℃鼓风干燥箱中干燥至水分含量≤5%,而后放入中药粉碎机中进行粉碎,再过100目筛,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4:1:0.3:0.2的质量比选取大米、步骤1)所制得蕨菜浆、魔芋粉和步骤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,而后倒掉水、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、魔芋粉和营养添加物混合搅匀,再分割揉搓成半径为5cm、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4.5:1.2:0.5:0.3的大米、蕨菜浆、魔芋粉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:水苋菜17份、黄柏6份、金雀根12份、山药16份、五加皮8份、瓜蒌子12份、灯星草5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50℃鼓风干燥箱中干燥至水分含量≤5%,而后放入中药粉碎机中进行粉碎,再过90目筛,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4.5:1.2:0.5:0.3的质量比选取粳米、步骤1)所制得蕨菜浆、魔芋粉和步骤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,而后倒掉水、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、魔芋粉和营养添加物混合搅匀,再分割揉搓成半径为3cm、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5:1.5:0.6:0.4的粳米、蕨菜浆、魔芋粉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:水苋菜20份、黄柏10份、金雀根15份、山药18份、五加皮9份、瓜蒌子15份、灯星草7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55℃鼓风干燥箱中干燥至水分含量≤5%,而后放入中药粉碎机中进行粉碎,再过80目筛,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5:1.5:0.6:0.4的质量比选取粳米、步骤1)所制得蕨菜浆、魔芋粉和步骤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,而后倒掉水、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、魔芋粉和营养添加物混合搅匀,再分割揉搓成半径为4cm、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):(0.3-0.6):(0.2-0.4)的大米、蕨菜浆、魔芋粉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:水苋菜15-20份、黄柏3-10份、金雀根9-15份、山药12-18份、五加皮6-9份、瓜蒌子9-15份、灯星草2-7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50-60℃鼓风干燥箱中干燥至水分含量≤5%,而后放入中药粉碎机中进行粉碎,再过80-100目筛,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:水苋菜17份、黄柏6份、金雀根12份、山药16份、五加皮8份、瓜蒌子12份、灯星草5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、魔芋粉和营养添加物;
2)制米浆:将步骤1)所取的大米置于冷水中浸泡7-9h,而后倒掉水、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、魔芋粉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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