CN106579433A - 养生保健油菜籽粉糯米麻圆及其制备方法 - Google Patents
养生保健油菜籽粉糯米麻圆及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种养生保健油菜籽粉糯米麻圆,由以下重量份原料制成:糯米300‑310、鸡蛋果22‑25、猪肝20‑23、油菜籽粉18‑20、金银花3‑3.4、白糖、75‑80、泡打粉4‑5、白芝麻、食用油及水适量。本发明糯米麻圆由主料糯米与猪肝、油菜籽粉等多种辅料合理搭配加工制得的,营养丰富口味好,具有很高的营养价值;在加工过程中对糯米分两步浸泡,且分两步磨浆操作,保证了糯米粉的整体质量;丰富的营养使得食用养生保健功效好。
Description
技术领域
本发明涉及糯米加工食品技术领域,主要是一种养生保健油菜籽粉糯米麻圆及其制备方法。
背景技术
糯米具有较高的营养价值和生产利用价值,可加工成多种食品。随着现代社会的发展和人民生活水平的提高,人们对传统食品风味、品质、品种的需求不断增加,因而需要添加营养元素加工多口味、多营养的特色风味传统食品。
糯米在加工过程中首先要制成糯米粉,糯米粉的加工从民间传统的手工石磨法发展至今,主要有干法粉碎、半干法粉碎以及湿法水磨,加工方法的不同,在一定程度上影响糯米粉的品质。
在《制粉方法对糯米粉加工品质的影响》一文中阐述了三种加工方法,干法加工的清理过程只能清理去除砂石、土块、糠粉等,对米粒表面的灰尘难于有效清理,致使干法加工的灰分含量最高;半干法加工的水洗过程,能清洗掉米粒表面的大部分灰尘,但湿法加工对灰尘的清理更彻底,所以湿法加工的灰分含量最低,另外,采用湿法制粉法,其糯米粉的水分容易控制,色泽较好,灰分、酸度、脂肪酸值均低于其它 2 种制粉方法。还阐述了在制粉时,由于机械的碾压作用,有少量的淀粉外层细胞壁受损伤,从而造成淀粉粒的损伤,损伤淀粉具有较高的吸水性,淀粉损伤后还容易被淀粉酶利用,进而影响加工品质,而水对于损伤淀粉的产生有降低作用。干法制粉的损伤淀粉含量最高,湿法制粉的损伤淀粉含量最低。由于半干法中多了水洗和干燥过程,这个过程会造成米粒表面产生裂纹,对米粒有一定的软化作用。
另外由于糯米食品存放后易于老化回生,严重影响产品质量,因此,防止或延缓淀粉老化是加工过程中急需提高的。而乳酸能够在一定程度上改变米粒淀粉的结构和性质,尤其是在抗老化方面具有显著作用,作为一种可食用酸,乳酸能够直接用于食品加工。
发明内容
本发明目的是为了弥补已有技术的缺陷,提供一种养生保健油菜籽粉糯米麻圆及其制备方法。
本发明是通过以下技术方案实现的:
一种养生保健油菜籽粉糯米麻圆,其特征在于,由以下重量份原料制成:
糯米300-310、鸡蛋果22-25、猪肝20-23、油菜籽粉18-20、金银花3-3.4、白糖、75-80、泡打粉4-5、白芝麻、食用油及水适量。
所述的一种养生保健油菜籽粉糯米麻圆的制备方法,其特征在于,包括以下步骤:
(1)将金银花用13-15倍水水提,过滤得到中药提取液,将猪肝清洗干净后与中药提取液一起,加2-3倍水加热煮,煮熟后捞出猪肝,将其烘干磨成粉;
(2)将鸡蛋果加2-3倍水榨成果汁,再将果汁加热煮沸,而后将油菜籽粉拌入其中,搅拌均匀;
(3)将糯米除杂清理后用蒸馏水清洗 2-3 次,再将其放入顶部进料、底部进水的浸泡罐内,用反冲水的方式进水浸泡1-1.5小时,且浸泡温度在25-30℃,而后过滤去除水分及悬浮的杂质;再将糯米取出且沥干表面水分,放入乳酸溶液中二次浸泡4-5小时,乳酸浓度0.45%,浸泡液料比3∶1;
(4)将步骤3二次浸泡的乳酸溶液与糯米一起磨成浆状,再向得到的糯米浆内添加适量的碳酸氢钠调节ph至7.0左右;而后再将中和后的糯米浆放入精磨机内进行二次细磨,而后过80-100目筛,过滤后的糯米浆通过压滤脱水形成粉饼,其含水量在38~40%;
(5)将步骤4的粉饼破碎后在40-45℃下干燥至水分含量为12%-14%,过80目筛后筛下物即为水磨糯米粉料;将白糖用适量开水化成白糖水后与水磨糯米粉料、泡打粉及步骤1、步骤2的所得料混合揉制成面团;
(6)将步骤5的面团揉成长条状且分成若干小剂子,小剂子揉圆后在其表面沾点水且裹满白芝麻做成麻球,最后放入七成熟的食用油锅中小火油炸;油炸中待麻球快浮起时,用漏勺背轻按压麻球,压扁后待鼓起时再压,且不能压破,反复几次麻球鼓起后,用漏勺不停翻动麻球受热均匀,炸至金黄色后捞出即可。
本发明的优点是:
本发明步骤3中将糯米分两次浸泡,浸泡可以使糯米颗粒膨胀,促使颗粒松散、柔软,以利于下道工序的打磨粉碎。第一次反冲水的浸泡方式是水从下而上,能将糯米中的杂质、糠片等悬浮物排出,而后再在一定浓度的乳酸溶液中浸泡,糯米淀粉达到一定的水解程度,有利于支链淀粉的水解和分散,能提高糯米粉的抗老化特性,提高制作的糯米粉的质量;
步骤4中分两步磨浆,先粗磨后再细磨,磨浆充分完全,有益于提高后续加工制作的水磨糯米粉料的质量。由于糯米是与乳酸溶液一起磨浆,因而向糯米浆内添加适量的碳酸氢钠能起到中和作用;
本发明糯米麻圆由主料糯米与猪肝、油菜籽粉等多种辅料合理搭配加工制得的,营养丰富口味好,具有很高的营养价值;在加工过程中对糯米分两步浸泡,且分两步磨浆操作,保证了糯米粉的整体质量;丰富的营养使得食用养生保健功效好。
具体实施方式
一种养生保健油菜籽粉糯米麻圆,由以下重量份原料制成:
糯米300-310、鸡蛋果22-25、猪肝20-23、油菜籽粉18-20、金银花3-3.4、白糖、75-80、泡打粉4-5、白芝麻、食用油及水适量。
一种养生保健油菜籽粉糯米麻圆的制备方法,包括以下步骤:
(1)将金银花用13-15倍水水提,过滤得到中药提取液,将猪肝清洗干净后与中药提取液一起,加2-3倍水加热煮,煮熟后捞出猪肝,将其烘干磨成粉;
(2)将鸡蛋果加2-3倍水榨成果汁,再将果汁加热煮沸,而后将油菜籽粉拌入其中,搅拌均匀;
(3)将糯米除杂清理后用蒸馏水清洗 2-3 次,再将其放入顶部进料、底部进水的浸泡罐内,用反冲水的方式进水浸泡1-1.5小时,且浸泡温度在25-30℃,而后过滤去除水分及悬浮的杂质;再将糯米取出且沥干表面水分,放入乳酸溶液中二次浸泡4-5小时,乳酸浓度0.45%,浸泡液料比3∶1;
(4)将步骤3二次浸泡的乳酸溶液与糯米一起磨成浆状,再向得到的糯米浆内添加适量的碳酸氢钠调节ph至7.0左右;而后再将中和后的糯米浆放入精磨机内进行二次细磨,而后过80-100目筛,过滤后的糯米浆通过压滤脱水形成粉饼,其含水量在38~40%;
(5)将步骤4的粉饼破碎后在40-45℃下干燥至水分含量为12%-14%,过80目筛后筛下物即为水磨糯米粉料;将白糖用适量开水化成白糖水后与水磨糯米粉料、泡打粉及步骤1、步骤2的所得料混合揉制成面团;
(6)将步骤5的面团揉成长条状且分成若干小剂子,小剂子揉圆后在其表面沾点水且裹满白芝麻做成麻球,最后放入七成熟的食用油锅中小火油炸;油炸中待麻球快浮起时,用漏勺背轻按压麻球,压扁后待鼓起时再压,且不能压破,反复几次麻球鼓起后,用漏勺不停翻动麻球受热均匀,炸至金黄色后捞出即可。
Claims (2)
1.一种养生保健油菜籽粉糯米麻圆,其特征在于,由以下重量份原料制成:
糯米300-310、鸡蛋果22-25、猪肝20-23、油菜籽粉18-20、金银花3-3.4、白糖、75-80、泡打粉4-5、白芝麻、食用油及水适量。
2.根据权利要求1所述的一种养生保健油菜籽粉糯米麻圆的制备方法,其特征在于,包括以下步骤:
(1)将金银花用13-15倍水水提,过滤得到中药提取液,将猪肝清洗干净后与中药提取液一起,加2-3倍水加热煮,煮熟后捞出猪肝,将其烘干磨成粉;
(2)将鸡蛋果加2-3倍水榨成果汁,再将果汁加热煮沸,而后将油菜籽粉拌入其中,搅拌均匀;
(3)将糯米除杂清理后用蒸馏水清洗 2-3 次,再将其放入顶部进料、底部进水的浸泡罐内,用反冲水的方式进水浸泡1-1.5小时,且浸泡温度在25-30℃,而后过滤去除水分及悬浮的杂质;再将糯米取出且沥干表面水分,放入乳酸溶液中二次浸泡4-5小时,乳酸浓度0.45%,浸泡液料比3∶1;
(4)将步骤3二次浸泡的乳酸溶液与糯米一起磨成浆状,再向得到的糯米浆内添加适量的碳酸氢钠调节ph至7.0左右;而后再将中和后的糯米浆放入精磨机内进行二次细磨,而后过80-100目筛,过滤后的糯米浆通过压滤脱水形成粉饼,其含水量在38~40%;
(5)将步骤4的粉饼破碎后在40-45℃下干燥至水分含量为12%-14%,过80目筛后筛下物即为水磨糯米粉料;将白糖用适量开水化成白糖水后与水磨糯米粉料、泡打粉及步骤1、步骤2的所得料混合揉制成面团;
(6)将步骤5的面团揉成长条状且分成若干小剂子,小剂子揉圆后在其表面沾点水且裹满白芝麻做成麻球,最后放入七成熟的食用油锅中小火油炸;油炸中待麻球快浮起时,用漏勺背轻按压麻球,压扁后待鼓起时再压,且不能压破,反复几次麻球鼓起后,用漏勺不停翻动麻球受热均匀,炸至金黄色后捞出即可。
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CN104472702A (zh) * | 2014-10-24 | 2015-04-01 | 芜湖永锐工贸有限公司 | 一种裹胶酸奶麻球及其制作方法 |
CN105994486A (zh) * | 2016-06-29 | 2016-10-12 | 蚌埠市兄弟粮油食品科技有限公司 | 一种超大麻球及其生产方法 |
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CN102845666A (zh) * | 2012-08-01 | 2013-01-02 | 章明星 | 一种米羹粉及其制作工艺 |
CN104472702A (zh) * | 2014-10-24 | 2015-04-01 | 芜湖永锐工贸有限公司 | 一种裹胶酸奶麻球及其制作方法 |
CN105994486A (zh) * | 2016-06-29 | 2016-10-12 | 蚌埠市兄弟粮油食品科技有限公司 | 一种超大麻球及其生产方法 |
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