CN106307089A - 一种金花茶糯米 - Google Patents
一种金花茶糯米 Download PDFInfo
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Classifications
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种金花茶糯米,原料包括:糯米80~100份、金花茶10~30份、红糯玉米淀粉10~20份、葡萄糖酸钙0.1~0.3份、卵磷脂1~3份、食盐0.2~0.4份、胶之素4~8份、纯净水20~40份。该金花茶糯米含有广西盛产的珍贵植物—金花茶,具有多种营养保健元素,可提高和加强人体的免疫力,并且口感细腻,适口性好。
Description
技术领域
本发明涉及一种食品加工技术领域,尤其涉及一种金花茶糯米的制备方法。
背景技术
糯米又叫江米,因其香糯黏滑,常被用以制成风味小吃,深受大家喜爱。现代科学研究表明:糯米中含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B2、多量淀粉等营养成分,为温补强壮品。另外,糯米可起到补中益气、养胃健脾、固表止汗、止泻、安胎、解毒疗疮等功效、可用于虚寒性胃痛、胃及十二指肠溃疡、消渴多尿、气虚自汗、痘疹痈疖病等作用。糯米是一种温和的滋补品,有补虚、补血、健脾暖胃、止汗等作用。适用于脾胃虚寒所致的反胃、食欲减少、泄泻和气虚引起的汗虚、气短无力、妊娠腹坠胀等症。
金花茶含有400多种营养物质、无毒副作用。富含茶多糖、茶多酚、总皂甙、总黄酮、茶色素、咖啡因、蛋白质、维生素B1、B2、维生素C、维生素E、叶酸、脂肪酸、B-胡萝卜素等多种天然营养成份;金花茶含有茶氨酸、苏氨酸等几十种氨基酸,以及富含有多种对人体具有重要保健作用的天然有机锗(Ge)、硒(Se)、钼(Mo)、锌(Zn)、钒(V)等微量元素,和钾(K)、钙(Ca)、镁(Mg)等宏量元素。
人造米是指淀粉类原料添加各种营养强化物质,用人工方法造粒、糊化、干燥制成与天然大米相似之颗粒。人造米以1:200~300的比例与大米混合,使混合后的米煮成的米饭的营养价值显著优于普通米饭。本发明的目的是制备一种适宜长期食用、具有保健功能的人造糯米,其含有广西盛产的珍贵植物—金花茶,该人造糯米具有多种营养保健元素,可提高和加强人体的免疫力,并且口感细腻,适口性好。
发明内容
本发明的主要目的是提供一种金花茶糯米。
本发明的另一个目的是提供上述金花茶糯米的制备方法。
为达到上述目的,本发明采取以下技术方案:
一种金花茶糯米,其特征在于,含有以下原料,按下述重量数份配制:
糯米80~100份、金花茶10~30份、红糯玉米淀粉10~20份、葡萄糖酸钙0.1~0.3份、卵磷脂1~3份、食盐0.2~0.4份、胶之素4~8份、纯净水20~40份。
所述金花茶糯米,其特征在于,其具体步骤和工艺为:
第一步粉碎:将配料比糯米和金花茶放入气流式超微粉碎机粉碎到﹤800目,得混合精粉;
第二步调浆:①将配料比纯净水加入步骤一的混合精粉混匀,静置10~15小时;②将步骤①与配料比的葡萄糖酸钙、卵磷脂、食盐、胶之素搅拌均匀,然后加入过80目筛的红糯玉米淀粉混匀,得浆液;
第三步预糊化:将步骤二的浆液通过双螺杆挤压机进行预糊化;
第四步制粒:将步骤三的预糊化物料用辊筒式压面机将面团压成宽面带,然后送往带有米粒形状凹模的制粒机,在加压状态下把面带压成米粒;
第五步筛选:用分离机将步骤四的米粒分离筛选,筛掉粉状物;
第六步蒸煮:将步骤五筛选的米粒,在输送带上用蒸汽处理3~5分钟,使米粒表现形成保护膜;
第七步烘干:将步骤六蒸煮的米粒用烘干机,在温度95℃烘35~45分钟,控制米粒水分在13%左右;
第八步冷却:将步骤七烘干的米粒风冷或自然冷却;
第九步抛光:将步骤八冷却的米粒放入抛光机抛光,然后冷却至常温,包装。
本发明所述紫糯玉米淀粉是甜糯玉米中的珍品。糯玉米是玉米的一个亚种,与普通玉米相比,其营养丰富、籽粒清香、皮薄无渣,含有大量的VE、Vc、VB1、VB2、肌醇、胆碱、烟碱、氨基酸蛋白质和矿质元素。紫黑糯玉米具有稀、奇、特、营养丰富的特点,其有糯性,俗称粘性。
本发明所述金花茶是新鲜采摘的金花茶。
本发明具有以下有益效果:
1)本发明有效的促进了细胞吸收血糖的能力。降低了人体的血糖的含量,使得人们的身体更加的健康。
2)本发明食用方法与天然的糯米一样,而且更简单方便,既营养又能适应现代节奏的生活。
3)本发明可商业化、工业化大规模生产,并能提高糯米的深加工价值。
4)本发明富含蛋白质及有益微量元素。
具体实施方式
下面对本发明的具体实施方式作详细说明:
实施例1
金花茶糯米,采用以下原料,按下述重量比进行配制:
糯米100千克、金花茶30千克、红糯玉米淀粉20千克、葡萄糖酸钙0.3千克、卵磷脂3千克、食盐0.4千克、胶之素8千克、纯净水40千克。
具体制备方法
第一步粉碎:将配料比糯米和金花茶放入气流式超微粉碎机粉碎到﹤800目,得混合精粉。
第二步调浆:①将配料比纯净水加入步骤一的混合精粉混匀,静置15小时;②将步骤①与配料比的葡萄糖酸钙、卵磷脂、食盐、胶之素搅拌均匀,然后加入过80目筛的红糯玉米淀粉混匀,得浆液。
第三步预糊化:将步骤二的浆液通过双螺杆挤压机进行预糊化。
第四步制粒:将步骤三的预糊化物料用辊筒式压面机将面团压成宽面带,然后送往带有米粒形状凹模的制粒机,在加压状态下把面带压成米粒;。
第五步筛选:用分离机将步骤四的米粒分离筛选,筛掉粉状物。
第六步蒸煮:将步骤五筛选的米粒,在输送带上用蒸汽处理3~5分钟,使米粒表现形成保护膜。
第七步烘干:将步骤六蒸煮的米粒用烘干机,在温度95℃烘45分钟,控制米粒水分在13%左右。
第八步冷却:将步骤七烘干的米粒风冷或自然冷却。
第九步抛光:将步骤八冷却的米粒放入抛光机抛光,然后冷却至常温,包装。
实施例2
金花茶糯米,采用以下原料,按下述重量比进行配制:
糯米80千克、金花茶10千克、红糯玉米淀粉10千克、葡萄糖酸钙0.2千克、卵磷脂2千克、食盐0.3千克、胶之素4千克、纯净水20千克。
具体制备方法:
第一步粉碎:将配料比糯米和金花茶放入气流式超微粉碎机粉碎到﹤800目,得混合精粉。
第二步调浆:①将配料比纯净水加入步骤一的混合精粉混匀,静置10小时;
②将步骤①与配料比的葡萄糖酸钙、卵磷脂、食盐、胶之素搅拌均匀,然后加入过80目筛的红糯玉米淀粉混匀,得浆液。
第三步预糊化:将步骤二的浆液通过双螺杆挤压机进行预糊化。
第四步制粒:将步骤三的预糊化物料用辊筒式压面机将面团压成宽面带,然后送往带有米粒形状凹模的制粒机,在加压状态下把面带压成米粒。
第五步筛选:用分离机将步骤四的米粒分离筛选,筛掉粉状物。
第六步蒸煮:将步骤五筛选的米粒,在输送带上用蒸汽处理3~5分钟,使米粒表现形成保护膜。
第七步烘干:将步骤六蒸煮的米粒用烘干机,在温度95℃烘35分钟,控制米粒水分在13%左右。
第八步冷却:将步骤七烘干的米粒风冷或自然冷却。
第九步抛光:将步骤八冷却的米粒放入抛光机抛光,然后冷却至常温,包装。
Claims (5)
1.一种金花茶糯米,其特征在于,含有以下原料,按下述重量份数配制:
糯米80~100份、金花茶10~30份、红糯玉米淀粉10~20份、葡萄糖酸钙0.1~0.3份、卵磷脂1~3份、食盐0.2~0.4份、胶之素4~8份、纯净水20~40份。
上述金花茶糯米,含有以下步骤:
第一步粉碎:将配料比糯米和金花茶放入气流式超微粉碎机粉碎到﹤800目,得混合精粉;
第二步调浆:①将配料比纯净水加入步骤一的混合精粉混匀,静置10~15小时;
②将步骤①与配料比的葡萄糖酸钙、卵磷脂、食盐、胶之素搅拌均匀,然后加入过80目筛的红糯玉米淀粉混匀,得浆液;
第三步预糊化:将步骤二的浆液通过双螺杆挤压机进行预糊化;
第四步制粒:将步骤三的预糊化物料用辊筒式压面机将面团压成宽面带,然后送往带有米粒形状凹模的制粒机,在加压状态下把面带压成米粒;
第五步筛选:用分离机将步骤四的米粒分离筛选,筛掉粉状物;
第六步蒸煮:将步骤五筛选的米粒,在输送带上用蒸汽处理3~5分钟,使米粒表现形成保护膜;
第七步烘干:将步骤六蒸煮的米粒用烘干机,在温度95℃烘35~45分钟,控制米粒水分在13%左右;
第八步冷却:将步骤七烘干的米粒风冷或自然冷却;
第九步抛光:将步骤八冷却的米粒放入抛光机抛光,然后冷却至常温,包装。
2.根据权利要求1所述金花茶糯米,其特征在于,步骤四所述所述制粒机的米粒凹模的长径为0.8厘米,短径为0.3厘米。
3.根据权利要求1所述金花茶糯米,其特征在于,步骤六所述蒸煮使米粒表现形成保护膜,并杀死害虫和微生物。
4.根据权利要求1所述金花茶糯米,其特征在于,步骤八所述米粒的含水量是11%。
5.一种金花茶糯米,其特征在于:该金花茶糯米是根据权利要求1-4所述方法制备得到的。
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