CN106343347A - 一种红薯荞麦八宝饭及其制备方法 - Google Patents
一种红薯荞麦八宝饭及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种红薯荞麦八宝饭,它是由下述重量份的原料组成:糯米100‑150、荞麦20‑28、玫瑰花4‑8、红薯20‑25、香菜2‑3、霹雳果仁4‑6、薄荷8‑12、冬桑叶3‑7、三七1‑3、荷叶3‑5、砂仁4‑6、苹果原醋5‑10、松子2‑3、腰果2‑4、瓜子仁3‑5,水及食盐适量。本发明以糯米、荞麦为主料,生产的八宝饭营养丰富均衡,口感细腻滑润,气味芳香,清新酸爽,同时配以冬桑叶等中药成分,具有降血压、降血糖、降血脂、养颜、增强人体免疫力的功效,保健价值高。
Description
技术领域
本发明涉及一种红薯荞麦八宝饭及其制备方法,属于食品加工技术领域。
背景技术
背景技术描述段落。八宝饭是人们喜爱的食品之一,各地的配方大同小异,基本上是把糯米蒸熟,拌以糖、油、桂花、倒入装有薏米、莲子、桂圆等果料的器具内,蒸熟后再浇上糖卤汁即成,味道甜美,是节日和待客佳品,传统的八宝饭含有猪油,猪油的热量高、胆固醇高,故老年人、糖尿病患者、肥胖和心脑血管病患者都不宜食用,随着人们对于绿色健康食品的追求,生产一种营养均衡、具有一定保健效果、且适用于各种人群的八宝饭是很有市场前景的。
糯米是糯稻脱壳的米,是制造粘性小吃,如粽、八宝粥、各式甜品的主要原料,糯米含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸及淀粉等,营养丰富,为温补强壮食品,具有补中益气,健脾养胃,止虚汗之功效,对食欲不佳,腹胀腹泻有一定缓解作用。
对于糯米,民间有一种误解,很多人不爱吃软糯的食物,认为不好消化,一吃就有被噎住的感觉。科学研究表明,糯米比大米含有的直链淀粉更少、支链淀粉更多,支链淀粉被消化的效率比直链淀粉要高,因此与大米相比,糯米更容易被消化吸收。
霹雳果含有包括人体必需的8种氨基酸在内的17种氨基酸,富含高锰、钙、磷、钾等矿物质,维生素,胡萝卜素蛋白质等多种成分。霹雳果主要功效为改善记忆力、调节血脂、延缓肌体衰老并美容养颜。霹雳果中富含单不饱和脂肪酸,对胆固醇有明显降低的作用,经常食用可降低患冠心病的风险,有效地保护心脑血管系统,防止动脉粥样硬化。霹雳果中的单不饱和脂肪酸能降低血压、调节并控制血糖水平、改善糖尿病患者的脂质代谢功能,尤其对餐后血糖水平的降低更加明显,在临床上比标准配方的营养制剂更能适合于糖尿病患者的营养需求。
冬桑叶,是常用的中药,为晚秋至初冬经霜后采收的桑叶,以叶大而肥、色黄橙者为佳,富含粗蛋白、食物纤维、镁、锌、铁等多种矿物质以及18种氨基酸等营养成分,桑叶中的DNA能抑制α-葡萄糖苷酶活性,从而抑制及延缓淀粉食物分解为葡萄糖、果糖,能显著抑制食后血糖上升。
发明内容
随着人们生活水平的提高,人们对食品饮品的要求也越来越高,在注重食物口感的同时,更注重其保健功能,目前市场上具有保健功能的八宝饭却不丰富,本发明的目的是克服现有技术的不足,提供一种口感好、营养丰富均衡兼具保健功能的红薯荞麦八宝饭及其制备方法,迎合更多消费者的需求。
本发明是通过以下技术方案实现的:
一种红薯荞麦八宝饭,由下述重量份的原料组成:
糯米100-150、荞麦20-28、玫瑰花4-8、红薯20-25、香菜2-3、霹雳果仁4-6、薄荷8-12、冬桑叶3-7、三七1-3、荷叶3-5、砂仁4-6、苹果原醋5-10、松子2-3、腰果2-4、瓜子仁3-5,水及食盐适量。
所述的红薯荞麦八宝饭的制备方法,包括以下步骤:
(1)将冬桑叶、三七、荷叶、砂仁加3-5倍的水,在0.1-0.2MPa下煮15-30分钟,冷却后加入苹果原醋混合均匀,研磨成浆压滤,得营养液,同时,将滤渣烘干备用;
(2)将香菜洗净后杀青,杀青温度为90-96℃,时间2-4分钟,将杀青后的香菜过3-5℃的冷水冲淋,沥干切碎,在35-40℃下烘烤至含水量为10-14%,取出,与霹雳果仁、薄荷混合研碎,与滤渣一并炒制熟香,再加3-5倍水煮沸20-30分钟,过滤去渣,滤液浓缩,得果蔬汁;
(3)将玫瑰花、红薯用含有5-8%食盐的盐水冲洗干净,冷冻干燥剁碎,得玫瑰花红薯混合物。此工艺保持了玫瑰花和红薯的原色,能增强消费者食欲,达到秀色可餐的效果;
(4)将糯米与荞麦混合,加入混料60-80%的水旺火蒸煮20-30分钟,加入营养液、果蔬汁、玫瑰花红薯混合物及其他剩余原料,混合搅拌均匀,继续旺火蒸煮30-40分钟;
(5)取出,装罐,真空封口,灭菌,即得所述红薯荞麦八宝饭。
本发明的有益效果:
本发明以糯米、荞麦为主料,生产的八宝饭营养丰富均衡,口感细腻滑润,气味芳香,清新酸爽,同时配以冬桑叶等中药成分,具有降血压、降血糖、降血脂、养颜、增强人体免疫力的功效,保健价值高。冬桑叶富含粗蛋白、食物纤维、镁、锌、铁等多种矿物质以及18种氨基酸等营养成分,桑叶中的DNA能抑制及延缓淀粉食物分解为葡萄糖、果糖,能明显抑制食后血糖上升;霹雳果中的单不饱和脂肪酸能降低血压、调节并控制血糖水平、改善糖尿病患者的脂质代谢功能,尤其对餐后血糖水平的降低更加明显。本发明不含任何化学防腐剂,属于绿色食品,适用于各种人群,尤其适合于高血压、高血糖、高血脂人群,长期使用,有益健康。
具体实施方式
实施例1
一种红薯荞麦八宝饭,由下述重量份的原料组成:
糯米100、荞麦20、玫瑰花4、红薯20、香菜2、霹雳果仁4、薄荷8、冬桑叶3、三七1、荷叶3、砂仁4、苹果原醋5、松子2、腰果2、瓜子仁3,水及食盐适量。
所述的红薯荞麦八宝饭的制备方法,包括以下步骤:
(1)将冬桑叶、三七、荷叶、砂仁加3倍的水,在0.1MPa下煮15分钟,冷却后加入苹果原醋混合均匀,研磨成浆压滤,得营养液,同时,将滤渣烘干备用;
(2)将香菜洗净后杀青,杀青温度为90℃,时间2分钟,将杀青后的香菜过3℃的冷水冲淋,沥干切碎,在35℃下烘烤至含水量为10%,取出,与霹雳果仁、薄荷混合研碎,与滤渣一并炒制熟香,再加3倍水煮沸20分钟,过滤去渣,滤液浓缩,得果蔬汁;
(3)将玫瑰花、红薯用含有5%食盐的盐水冲洗干净,冷冻干燥剁碎,得玫瑰花红薯混合物;
(4)将糯米与荞麦混合,加入混料60%的水旺火蒸煮20分钟,加入营养液、果蔬汁、玫瑰花红薯混合物及其他剩余原料,混合搅拌均匀,继续旺火蒸煮30分钟;
(5)取出,装罐,真空封口,灭菌,即得所述红薯荞麦八宝饭。
实施例2
一种红薯荞麦八宝饭,由下述重量份的原料组成:
糯米150、荞麦28、玫瑰花8、红薯25、香菜3、霹雳果仁6、薄荷12、冬桑叶7、三七3、荷叶5、砂仁6、苹果原醋10、松子3、腰果4、瓜子仁5,水及食盐适量。
所述的红薯荞麦八宝饭的制备方法,包括以下步骤:
(1)将冬桑叶、三七、荷叶、砂仁加5倍的水,在0.2MPa下煮30分钟,冷却后加入苹果原醋混合均匀,研磨成浆压滤,得营养液,同时,将滤渣烘干备用;
(2)将香菜洗净后杀青,杀青温度为96℃,时间4分钟,将杀青后的香菜过5℃的冷水冲淋,沥干切碎,在40℃下烘烤至含水量为14%,取出,与霹雳果仁、薄荷混合研碎,与滤渣一并炒制熟香,再加5倍水煮沸30分钟,过滤去渣,滤液浓缩,得果蔬汁;
(3)将玫瑰花、红薯用含有8%食盐的盐水冲洗干净,冷冻干燥剁碎,得玫瑰花红薯混合物;
(4)将糯米与荞麦混合,加入混料80%的水旺火蒸煮30分钟,加入营养液、果蔬汁、玫瑰花红薯混合物及其他剩余原料,混合搅拌均匀,继续旺火蒸煮40分钟;
(5)取出,装罐,真空封口,灭菌,即得所述红薯荞麦八宝饭。
实施例3
一种红薯荞麦八宝饭,由下述重量份的原料组成:
糯米130、荞麦25、玫瑰花6、红薯23、香菜3、霹雳果仁5、薄荷10、冬桑叶5、三七2、荷叶4、砂仁5、苹果原醋8、松子2、腰果3、瓜子仁4,水及食盐适量。
所述的红薯荞麦八宝饭的制备方法,包括以下步骤:
(1)将冬桑叶、三七、荷叶、砂仁加4倍的水,在0.1MPa下煮20分钟,冷却后加入苹果原醋混合均匀,研磨成浆压滤,得营养液,同时,将滤渣烘干备用;
(2)将香菜洗净后杀青,杀青温度为94℃,时间3分钟,将杀青后的香菜过4℃的冷水冲淋,沥干切碎,在38℃下烘烤至含水量为12%,取出,与霹雳果仁、薄荷混合研碎,与滤渣一并炒制熟香,再加4倍水煮沸25分钟,过滤去渣,滤液浓缩,得果蔬汁;
(3)将玫瑰花、红薯用含有7%食盐的盐水冲洗干净,冷冻干燥剁碎,得玫瑰花红薯混合物;
(4)将糯米与荞麦混合,加入混料70%的水旺火蒸煮25分钟,加入营养液、果蔬汁、玫瑰花红薯混合物及其他剩余原料,混合搅拌均匀,继续旺火蒸煮35分钟;
(5)取出,装罐,真空封口,灭菌,即得所述红薯荞麦八宝饭。
Claims (2)
1.一种红薯荞麦八宝饭,其特征在于由下述重量份的原料组成:
糯米100-150、荞麦20-28、玫瑰花4-8、红薯20-25、香菜2-3、霹雳果仁4-6、薄荷8-12、冬桑叶3-7、三七1-3、荷叶3-5、砂仁4-6、苹果原醋5-10、松子2-3、腰果2-4、瓜子仁3-5,水及食盐适量。
2.一种如权利要求1所述的红薯荞麦八宝饭的制备方法,其特征在于包括以下步骤:
(1)将冬桑叶、三七、荷叶、砂仁加3-5倍的水,在0.1-0.2MPa下煮15-30分钟,冷却后加入苹果原醋混合均匀,研磨成浆压滤,得营养液,同时,将滤渣烘干备用;
(2)将香菜洗净后杀青,杀青温度为90-96℃,时间2-4分钟,将杀青后的香菜过3-5℃的冷水冲淋,沥干切碎,在35-40℃下烘烤至含水量为10-14%,取出,与霹雳果仁、薄荷混合研碎,与滤渣一并炒制熟香,再加3-5倍水煮沸20-30分钟,过滤去渣,滤液浓缩,得果蔬汁;
(3)将玫瑰花、红薯用含有5-8%食盐的盐水冲洗干净,冷冻干燥剁碎,得玫瑰花红薯混合物;
(4)将糯米与荞麦混合,加入混料60-80%的水旺火蒸煮20-30分钟,加入营养液、果蔬汁、玫瑰花红薯混合物及其他剩余原料,混合搅拌均匀,继续旺火蒸煮30-40分钟;
(5)取出,装罐,真空封口,灭菌,即得所述红薯荞麦八宝饭。
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