CN106690004A - 一种植物色素五色糯米饭的生产工艺 - Google Patents
一种植物色素五色糯米饭的生产工艺 Download PDFInfo
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Abstract
本发明涉及一种植物色素五色糯米饭的生产工艺,采用黄色食品染色剂、黑色食品染色剂、绿色食品染色剂、紫色食品染色剂和红色食品染色剂将糯米浸泡染色,再入蒸锅蒸熟即得。本发明的五色糯米饭均采用天然植物色素给糯米染色,整个制备过程中无有害物质添加,也没有有害废物产生,其制得的染料天然环保,其药理相辅相成,不但增加了多种营养成分,所制得的五色糯米饭鲜艳美丽并具有多种花香味,提升了糯米饭的色觉和味觉,增加了人们的食欲,受到人们的喜爱,营养丰富,具有清肺止咳、凉血止血、散瘀止痛、增强人体免疫、清热解毒、活血通络和平肝明目的作用。制备简单,操作方便,适合推广生产。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种植物色素五色糯米饭的生产工艺。
背景技术
五色糯米饭是布依族、壮族地区的传统风味小吃。因糯米饭呈黑、红、黄、绿、紫5种色彩而得名,又称“乌饭”。每年农历三月初三或清明节时节,广西各族人民普遍制作五色糯米饭,它是“清明节”祭祖扫墓不可缺少的食品。壮家人十分喜爱五色糯米饭,把它看作吉祥如意、五谷丰登的象征。
目前很多制作五色糯米饭的染色方式大多通过食品加工生产的染料进行染色,这种食品加工出来的五色糯米饭带有一定的食品添加剂,已经无法满足人们对高品质生活的需求,随着人们生活水平的提高,人们对五色糯米饭的追求已经不仅是口感方面的满足,还对营养、健康功效方面有更高的要求。本发明五色糯米饭中的红色为红蓝草、红背菜、西红柿、红豆、枸杞子、玫瑰花制成,具有清肺止咳、凉血止血、散瘀止痛功用;黄色为黄姜、密蒙花、黄栀子、南瓜、菊花、桂花、油菜花、茉莉花制成,其有行气、破瘀、通经、止痛的功用;绿色为艾草、菠菜、红薯叶所制,有温经、去湿、散寒、止血、消炎、平喘、止咳、安胎、抗过敏等作用;紫色为紫红蓝草、紫薯、紫苏叶制成,具有清热、活血通经的作用;黑色为枫叶、黑豆所制,枫叶中含有丰富的锌、铜、锰、铁、镁、钙、钾、钠等矿物质和微量元素,其中锌、锰有抑癌作用;枫叶的蛋白质含量与黑豆、黄豆相差无几。
发明内容
本发明的目的在于:针对上述存在的不足,本发明提供了一种植物色素五色糯米饭的生产工艺。本发明的五色糯米饭均采用天然植物色素给糯米染色,整个制备过程中无有害物质添加,也没有有害废物产生,其制得的染料天然环保,其药理相辅相成,不但增加了多种营养成分,所制得的五色糯米饭鲜艳美丽并具有多种花香味,提升了糯米饭的色觉和味觉,增加了人们的食欲,受到人们的喜爱,营养丰富,具有保健作用。
为了达到上述目的,本发明采用了以下技术方案:
一种植物色素五色糯米饭的生产工艺,分别采用黄色食品染色剂、黑色食品染色剂、绿色食品染色剂、紫色食品染色剂和红色食品染色剂给糯米染色,由以下步骤组成:
(1)将香糯米洗净,放在漏水篮子里沥干,要求10~15min内沥干水分;
(2)将步骤(1)沥干的糯米平均分成五份,分别加入85~100℃的黄色食品染色剂、黑色食品染色剂、绿色食品染色剂、紫色食品染色剂、红色食品染色剂中浸泡,浸泡时间均为5~7h,使糯米染上色;
(3)将步骤(2)染好色的糯米沥干,按照黑、紫、红、绿、黄依次将糯米加入蒸笼中,盖好蒸笼盖蒸煮2~3h,即得所述五色糯米饭。
进一步地,所述红色食品染色剂为西红柿、红背菜汁液与红蓝草、红豆、枸杞子、玫瑰花的水提取液混合得到的染色剂;所述紫色食品染色剂为紫红蓝草、紫薯、紫苏叶经过水提取得到的染色剂;所述绿色食品染色剂为艾草、菠菜、红薯叶经过开水烫后,挤压出汁液得到的染色剂;所述黑色食品染色剂为枫叶、黑豆经过水提取得到的染色剂;所述黄色食品染色剂为黄姜、密蒙花、黄栀子、南瓜、菊花、桂花、油菜花、茉莉花的汁液混合得到的染色剂。
其中,红色食品染色剂的组成原料及其重量份数为:红蓝草200~240份、红背菜85~100份、西红柿85~100份、红豆75~90份、枸杞子75~90份、玫瑰花70~95份;其制备方法按照以下步骤:将新鲜洗净的红背菜、西红柿捣碎,挤出汁液得到菜汁;将刚采摘回来的新鲜红蓝草洗净,切成3~5cm长的小段放入铁锅中,加入红蓝草4倍重量的水,再加入泡好的红豆及浸泡红豆的水,煎煮1.5h后加入枸杞子、玫瑰花,再继续煎煮35~40min,过滤收集滤液,滤液与菜汁混合均匀,即得红色食品染色剂;
所述紫色食品染色剂的组成原料及其重量份数为:紫红蓝草200~240份、紫苏叶185~225份、紫薯40~55份;其制备方法按照以下步骤:将刚采摘回来的新鲜紫红蓝草洗净,切成3~5cm长的小段放入铁锅中,加紫红蓝草3倍重量的水,煎煮2~3h,过滤得紫红蓝草提取液;紫苏叶洗净捣碎,包入纱布中于65~75℃水中浸泡2h,水的重量为紫苏叶的1~2倍,挤压得到紫苏叶汁;取上述所述重量份刚挖出来的紫薯,置于干燥通风处晾晒12±1d,洗净后切取0.3±0.05cm厚的紫薯皮放入铁锅中,加紫薯2倍的水煎煮20min,过滤,滤液与紫红蓝草提取液、紫苏叶汁混合均匀,即得紫色食品染色剂;
所述绿色食品染色剂的组成原料及其重量份数为:艾草235~265份、红薯叶45~60份、菠菜45~60份;其制备方法按照以下步骤:将艾草洗净,放入煮开的水中汤6~8min,捞起放入另一锅烧开的清水中汤4~5min后,捞起用自来水冲洗至室温,再放入凉水中浸泡0.5~1h捞出放在舂里,加入红薯叶及去掉菜根的菠菜,用石臼捣烂后挤汁,得到绿色食品染色剂;
所述黑色食品染色剂的组成原料及其重量份数为:枫叶255~295份、黑豆40~55份;其制备方法按照以下步骤:将刚采摘或者前一天采摘回来的枫叶洗净,捣碎放入铁锅中,加入浸泡好的黑豆及浸泡黑豆的水,再加入枫叶8~10倍重量的水,大火烧开后转中火煎煮3~4h,待水温降至43~47℃时用手反复戳枫叶直至黑色素完全析出,用尼龙筛网过滤除渣,滤液静置15~20min,用300~350目过滤袋过滤即得黑色食品染色剂;
所述黄色食品染色剂的组成原料及其重量份数为:黄姜180~215份、密蒙花220~260份、黄栀子70~95份、南瓜65~80份、菊花65~80份、桂花60~75份、油菜花60~75份、茉莉花60~75份;其制备方法按照以下步骤:取新鲜的黄姜去皮,包裹于两层白棉布中,不断的捶打使黄姜破碎,打开白棉布加20~25mL开水,捶打几次挤压出汁液,再加水捶打挤汁,重复5~6次,将所得汁液合并得到黄姜汁;取熟透的南瓜,切开取南瓜肉,包裹于纱布中挤出南瓜汁;密蒙花、黄栀子、菊花、桂花、油菜花、茉莉花分别洗净后一起放入铁锅中,加入密蒙花5~7倍重量的水,大火烧开后转小火煎煮1.5~2h,过滤收集滤液,滤液加入黄姜汁和南瓜汁,即得黄色食品染色剂。
进一步地,所述的一种植物色素五色糯米饭的生产工艺,步骤(1),所述漏水篮子为由竹子编制而成的簸箕。
进一步地,步骤(2),在糯米浸泡染色的时候,每隔一小时搅拌一次。
进一步地,在步骤(3),将糯米加入蒸笼之前,先用干水瓜丝垫在蒸笼底,不同颜色的糯米之间分别放一层干水瓜丝;所述蒸笼为木质材料。
本发明各原料的作用如下:
红蓝草、紫红蓝草是同一品种不同叶状的植物,紫红蓝草叶片稍长,颜色稍深,煮出来的颜色较浓,泡出来的糯米即成紫色;红蓝草叶片较圆,颜色较浅,煮出来的颜色较淡,泡出来的糯米即成红色。味甘、性平,具有解表、清热、活血通经的作用,主风热感冒、痢疾、痛经、闭经。
红背菜,又名观音菜、当归菜、红凤菜、观音苋、红背菜、紫背菜。菊科植物,喜欢生长在阴暗潮湿的地方。叶子的底面是绿色,背面是紫红色,因此称为“红背菜”。味辛、甘,性凉,药用全草。它有助于降血脂,助消化,化肠气,是一年四季可品尝的野菜。有清热凉血,解毒消肿的作用。主治咳血,崩漏,外伤出血,痛经,痢疾,疮疡肿毒,跌打损伤,溃疡久不收敛。红背菜不仅含有丰富的具有造血功能的铁元素,而且富含维生素A原、黄酮类化合物以及作为酶的活化剂锰元素等,长期食用此莱能起到补血、抑制恶性生长细胞、减少血管紫癜等作用,对于需要补血者,肿瘤患者,受盆腔炎、支气管炎、动脉血管硬化困扰的人群等,可起到食疗的辅助作用,同时它还具有抗寄生虫和抗病毒的作用,增强人体的免疫能力。
西红柿,学名:Lycopersicon esculentum Mill,番茄含有丰富的胡萝卜素、维生素C和B族维生素,有生津止渴、健胃消食、清热消暑、补肾利尿等功能,可治热病伤津口渴、食欲不振、暑热内盛等病症。它有显著止血、降压、降低胆固醇作用,对治疗血友病和癞皮病有特殊功效。
红豆又名赤豆、赤小豆、红赤豆、红小豆、小豆。英文名:Red adzuki bean。红豆富含淀粉,因此又被人们称为“饭豆”。红豆蛋白质中赖氨酸含量较高,宜与谷类食品混合成豆饭或豆粥食用,一般做成豆沙或作糕点原料。李时珍称红小豆为"心之谷",其功用为"生津液,利小便,消胀,除肿,上吐",并治"下痢、解酒毒,除寒热痛肿,排脓散血,而通乳汁"。
枸杞子,别称甜菜子、红耳坠、地骨子、地骨皮,性热,富含枸杞蛋白多糖、维生素C、磷、铁等多种营养成分,具有补血、降血糖、降血脂、延缓衰老、抗氧化、增强人体免疫、抗肿瘤、保肝的功效。枸杞子药食同源的历史悠久,是驰名中外的名贵中药材,早在《神农本草经》中就被列为上品,称其为“久服轻身不老、耐寒暑”;有延衰抗老的功效,又名“却老子”。枸杞子中含有多种氨基酸,并含有甜菜碱、玉蜀黍黄素、酸浆果红素等特殊营养成分,使其具有非常好的保健功效。
玫瑰花,别称徘徊花、刺客、穿心玫瑰,味辛、甘,性微温,气味芳香,药性平和,富含维他命C,具有理气和血、排毒养颜、和血散淤、开窍化淤、疏肝醒脾、促进胆汁分泌、帮助消化、调节机理的功效。《本草纲目拾遗》:和血,行血,理气。治风痹。
黄姜,拉丁学名:Dioscorea zingiberensis,学名盾叶薯蓣,又名火头根。味甘、苦,性凉,其根茎果可直接入药,有祛湿清热解毒的功效。中国是盾叶薯蓣的原产地,两千多年前的《山海经》中就有“景山、北望少泽,其草多薯蓣”的记载。盾叶薯蓣是薯蓣科薯蓣属(Dioscrea.L)多年生草本植物,是世界上薯蓣皂苷元含量最高的种。
密蒙花,又名:蒙花、小锦花、黄饭花。密蒙花分布极其广泛,产于山西、陕西、甘肃、江苏、安徽、福建、河南、湖北、湖南、广东、广西、四川、等地。密蒙花淡,微寒、叶、根、微苦,微寒。有清热泻火、退翳之用,《本草经疏》记载:密蒙花,观《本经》所主,无非肝虚有热所致,盖肝开窍于目,目得血而能视,肝血虚,则为青盲肤翳,肝热甚,则为赤肿,降泪赤脉,及小儿豆疮余毒,疳气攻眼。此药甘以补血,寒以除热,肝血足而诸证无不愈矣。故密蒙花(包括花序)有清热利湿、明目退翳之功效。根可清热解毒,兽医可用枝叶治牛和马的红白痢,可谓全身都是宝。
黄栀子,又称栀子、黄栀、山栀子、客家人叫做黄果,果实味苦寒,用于清热、泻火、凉血;含有黄色素,可提炼天然色素,用作食品添加剂,具有抑菌、抗炎、保护肝脏、治疗软组织损伤的作用。
南瓜,学名倭瓜、番瓜、饭瓜、番南瓜、北瓜,拉丁学名:学名:Cucurbita moschata(Duch. ex Lam.) Duch. ex Poiret,性温,味甘,全株各部又供药用,种子含南瓜子氨基酸,有清热除湿、驱虫的功效,对血吸虫有控制和杀灭的作用,藤有清热的作用,瓜蒂有安胎的功效,根治牙痛。《北墅抱瓮录》中说:“南瓜愈老愈佳,宜用子瞻煮黄州猪肉之法,少水缓火,蒸令极熟,味甘腻,且极香。”《本草求原》载:“蒸晒浸酒佳。其藤甘苦、微寒。平肝和胃,通经络,利血脉。”
菊花,拉丁学名:Dendranthema morifolium (Ramat.) Tzvel,别名寿客、金英、黄华、秋菊、陶菊、日精、女华、延年、隐逸花,性凉,具有平肝明目、散风清热、消咳止痛的功效。菊花是中国十大名花第三,花中四君子(梅兰竹菊)之一,也是世界四大切花(菊花、月季、康乃馨、唐菖蒲)之一,产量居首。因菊花具有清寒傲雪的品格,才有陶渊明的“采菊东篱下,悠然见南山”的名句。
桂花学名:拉丁学名:Osmanthus fragrans (Thunb.) Lour,又名岩桂,桂花是中国传统十大名花之一,集绿化、美化、香化于一体的观赏与实用兼备的优良园林树种,桂花清可绝尘,浓能远溢,堪称一绝。桂花味辛,可入药。以花、果实及根入药。花:味辛,性温。果:味辛、甘,性温。根:味甘、微涩,性平。功能主治:花:散寒破结,化痰止咳。用于牙痛,咳喘痰多,经闭腹痛。果:暖胃,平肝,散寒。用于虚寒胃痛。根:祛风湿,散寒。用于风湿筋骨疼痛,腰痛,肾虚牙痛。
油菜花,拉丁学名:Brassica campestris,别名芸薹,油菜进入开花季节,田间一片金黄,余邵诗云:“油菜花开满地黄,丛间蝶舞蜜蜂忙;清风吹拂金波涌,飘溢醉人浓郁香”。
茉莉花,拉丁学名:Jasminum sambac (L.) Ait,别称茉莉、香魂、莫利花、没丽、没利、抹厉、末莉、末利、木梨花,味辛、甘,性温微凉,具有清热解毒、利湿、平肝解郁和理气止痛的功效。
艾草,拉丁学名:Artemisia argyi H. Lév. & Vaniot,别名萧茅、冰台、遏草、香艾、蕲艾、艾萧、艾蒿、艾蒿、蓬藁、艾、灸草、医草、黄草、艾绒,全草入药,有温经、去湿、散寒、止血、消炎、平喘、止咳、安胎、抗过敏等作用。艾叶晒干捣碎得“艾绒”,制艾条供艾灸用,又可作“印泥”的原料。性味苦、辛、温,入脾、肝、肾。具有温经、散寒除湿、止血、消炎、平喘、止咳、安胎止崩、抗过敏等功效。《本草纲目》记载:艾以叶入药,性温、味苦、无毒、纯阳之性、通十二经、具回阳、理气血、逐湿寒、止血安胎等功效,亦常用于针灸。故又被称为“医草”,中国台湾正流行的“药草浴”,大多就是选用艾草。《本草》载:“艾叶能灸百病。”
菠菜,拉丁学名:Spinacia oleracea L,别称波斯菜、菠薐、菠柃、鹦鹉菜、红根菜、飞龙菜,菠菜有“营养模范生”之称,它富含类胡萝卜素、维生素C、维生素K、矿物质(钙质、铁质等)、辅酶Q10等多种营养素。具有养血,止血,敛阴,润燥的功效。
红薯叶蛋白质、维生素、矿物质元素含量极高,有提高免疫力、止血、降糖、解毒、防治夜盲症促进新陈代谢、通便利尿、升血小板、预防动脉硬化、阻止细胞癌变、催乳解毒等保健功能。红薯叶可使肌肤变光滑,经常食用有预防便秘、保护视力的作用,还能保持皮肤细腻、延缓衰老。
紫薯,拉丁学名:Solanum tuberdsm,别称黒薯、苕薯,其富含蛋白质、淀粉、果胶、纤维素、氨基酸、维生素及多种矿物质,同时还富含硒元素、铁元素和花青素,富含的纤维素可促进肠胃蠕动,排出粪便中的有毒物质和致癌物质,保持大便畅通,改善消化道环境,防止胃肠道疾病的发生,富含的硒和铁是人体抗疲劳、抗衰老、补血的必要元素,特别是硒被称为“抗癌大王”,易被人体吸收,修补心肌,增强机体免疫力,抑制癌细胞中DNA的合成和癌细胞的分裂与生长,预防胃癌、肝癌等癌病的发生。紫薯营养丰富具特殊保健功能,其中的蛋白质氨基酸都是极易被人体消化和吸收的。其中富含的维生素A可以改善视力和皮肤的粘膜上皮细胞,维生素C 可使胶元蛋白正常合成, 防治坏血病的发生, 花青素是天然强效自由基清除剂。在日本国家蔬菜癌症研究中心公布的抗癌蔬菜中名列榜首。
紫苏叶,拉丁学名:Folium Perillae,别称苏叶、赤苏、紫苏、皱苏、尖苏、香苏叶、鸡冠紫苏、子苏,味辛,性微温,无毒,归脾经、肺经二经,具有行气宽中、和胃止呕、散寒解表、宣肺止咳、理气和中、止痛、安胎、解毒的功效。《纲目》:行气宽中,消痰利肺,和血,温中,止痛,定喘,安胎。《本草汇言》紫苏,散寒气,清肺气,宽中气,安胎气,下结气,花痰气,乃治气之神药也。
枫叶中含有丰富的锌、铜、锰、铁、镁、钙、钾、钠等矿物质和微量元素,其中锌、锰有抑癌作用;枫叶的蛋白质含量与黑豆、黄豆相差无几,远高于一般蔬菜。
黑豆,学名:Glycinemax(L.)merr,又名黑大豆、橹豆、稽豆、枝仔豆、马料豆,味甘,性微寒,性平、入脾、肾经,具有降低胆固醇、消肿下气、润肺清热、活血利水、祛风除痹、补血安神、明目健脾、补肾益阴、祛痰治喘、改善贫血、抗衰老、排毒的功效。
本发明的五色糯米饭可以即时直接食用,也可以拌入熟蛋黄食用,也可以内包咸菜或腊肠食用,也可以放在舂里用石臼不断捶打捣碎后做成糍粑,还可以晒干后再炒、蒸等食用。
注意事项:熬煮食品染色剂的汁水必须要用铁锅,浸泡糯米时放入铁器能让泡出来的糯米粒着色更好。切勿在塑料容器内浸泡糯米,使得糯米很难上色且蒸熟的糯米带有塑料味。
综上所述,本发明由于采用了上述方案,具有以下积极效果:本发明的五色糯米饭均采用天然植物色素给糯米染色,整个制备过程中无有害物质添加,也没有有害废物产生,其制得的染料天然环保,其药理相辅相成,不但增加了多种营养成分,所制得的五色糯米饭鲜艳美丽并具有多种花香味,提升了糯米饭的色觉和味觉,增加了人们的食欲,受到人们的喜爱,营养丰富,具有清肺止咳、凉血止血、散瘀止痛、增强人体免疫、清热解毒、活血通络和平肝明目的作用。制备简单,操作方便,适合推广生产。
具体实施方式
下面结合实施例对本发明一种植物色素五色糯米饭的生产工艺,作进一步说明。
实施例1
一种植物色素五色糯米饭的生产工艺,分别采用黄色食品染色剂、黑色食品染色剂、绿色食品染色剂、紫色食品染色剂和红色食品染色剂给糯米染色,由以下步骤组成:
(1)将香糯米洗净,放在竹子编制而成的簸箕形状的漏水篮子里沥干,要求10min内沥干水分;
(2)将步骤(1)沥干的糯米平均分成五份,分别加入85℃的黄色食品染色剂、黑色食品染色剂、绿色食品染色剂、紫色食品染色剂、红色食品染色剂中浸泡,如需制作白色糯米饭,则将洗净沥干的糯米分成六等份,取出一份用加入百合花的温开水浸泡,浸泡时间均为5h,每隔一小时搅拌一次,使糯米染上色即可;
(3)将步骤(2)染好色的糯米沥干,先用干水瓜丝垫在蒸笼底,按照黑、紫、红、绿、黄依次将糯米加入木质材料的蒸笼中,如不同颜色的糯米需要叠加,则需要在不同颜色的糯米之间放一层干水瓜丝,盖好蒸笼盖蒸煮2h,即得所述五色糯米饭。
进一步地,所述红色食品染色剂为西红柿、红背菜汁液与红蓝草、红豆、枸杞子、玫瑰花的水提取液混合得到的染色剂;所述紫色食品染色剂为紫红蓝草、紫薯、紫苏叶经过水提取得到的染色剂;所述绿色食品染色剂为艾草、菠菜、红薯叶经过开水烫后,挤压出汁液得到的染色剂;所述黑色食品染色剂为枫叶、黑豆经过水提取得到的染色剂;所述黄色食品染色剂为黄姜、密蒙花、黄栀子、南瓜、菊花、桂花、油菜花、茉莉花的汁液混合得到的染色剂。
实施例2
一种植物色素五色糯米饭的生产工艺,分别采用黄色食品染色剂、黑色食品染色剂、绿色食品染色剂、紫色食品染色剂和红色食品染色剂给糯米染色,由以下步骤组成:
(1)将香糯米洗净,放在竹子编制而成的簸箕形状的漏水篮子里沥干,要求15min内沥干水分;
(2)将步骤(1)沥干的糯米平均分成五份,分别加入100℃的黄色食品染色剂、黑色食品染色剂、绿色食品染色剂、紫色食品染色剂、红色食品染色剂中浸泡,如需制作白色糯米饭,则将洗净沥干的糯米分成六等份,取出一份用加入百合花的温开水浸泡,浸泡时间均为7h,每隔一小时搅拌一次,使糯米染上色即可;
(3)将步骤(2)染好色的糯米沥干,先用干水瓜丝垫在蒸笼底,按照黑、紫、红、绿、黄依次将糯米加入木质材料的蒸笼中,如不同颜色的糯米需要叠加,则需要在不同颜色的糯米之间放一层干水瓜丝,盖好蒸笼盖蒸煮3h,即得所述五色糯米饭。
进一步地,所述红色食品染色剂为西红柿、红背菜汁液与红蓝草、红豆、枸杞子、玫瑰花的水提取液混合得到的染色剂;所述紫色食品染色剂为紫红蓝草、紫薯、紫苏叶经过水提取得到的染色剂;所述绿色食品染色剂为艾草、菠菜、红薯叶经过开水烫后,挤压出汁液得到的染色剂;所述黑色食品染色剂为枫叶、黑豆经过水提取得到的染色剂;所述黄色食品染色剂为黄姜、密蒙花、黄栀子、南瓜、菊花、桂花、油菜花、茉莉花的汁液混合得到的染色剂。
综上所述,本发明均采用天然植物色素给糯米染色,整个制备过程中无有害物质添加,也没有有害废物产生,其制得的染料天然环保,其药理相辅相成,不但增加了多种营养成分,所制得的五色糯米饭鲜艳美丽并具有多种花香味,提升了糯米饭的色觉和味觉,增加了人们的食欲,受到人们的喜爱,营养丰富,具有清肺止咳、凉血止血、散瘀止痛、增强人体免疫、清热解毒、活血通络和平肝明目的作用。制备简单,操作方便,适合推广生产。
以上所述仅为发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (5)
1.一种植物色素五色糯米饭的生产工艺,分别采用黄色食品染色剂、黑色食品染色剂、绿色食品染色剂、紫色食品染色剂和红色食品染色剂给糯米染色,其特征在于,由以下步骤组成:
(1)将香糯米洗净,放在漏水篮子里沥干,要求10~15min内沥干水分;
(2)将步骤(1)沥干的糯米平均分成五份,分别加入85~100℃的黄色食品染色剂、黑色食品染色剂、绿色食品染色剂、紫色食品染色剂、红色食品染色剂中浸泡,浸泡时间均为5~7h,使糯米染上色;
(3)将步骤(2)染好色的糯米沥干,按照黑、紫、红、绿、黄依次将糯米加入蒸笼中,盖好蒸笼盖蒸煮2~3h,即得所述五色糯米饭。
2.根据权利要求1所述的一种植物色素五色糯米饭的生产工艺,其特征在于:所述红色食品染色剂为西红柿、红背菜汁液与红蓝草、红豆、枸杞子、玫瑰花的水提取液混合得到的染色剂;所述紫色食品染色剂为紫红蓝草、紫薯、紫苏叶经过水提取得到的染色剂;所述绿色食品染色剂为艾草、菠菜、红薯叶经过开水烫后,挤压出汁液得到的染色剂;所述黑色食品染色剂为枫叶、黑豆经过水提取得到的染色剂;所述黄色食品染色剂为黄姜、密蒙花、黄栀子、南瓜、菊花、桂花、油菜花、茉莉花的汁液混合得到的染色剂。
3.根据权利要求1所述的一种植物色素五色糯米饭的生产工艺,其特征在于:步骤(1),所述漏水篮子为由竹子编制而成的簸箕。
4.根据权利要求1所述的一种植物色素五色糯米饭的生产工艺,其特征在于:步骤(2),在糯米浸泡染色的时候,每隔一小时搅拌一次。
5.根据权利要求1所述的一种植物色素五色糯米饭的生产工艺,其特征在于:在步骤(3),将糯米加入蒸笼之前,先用干水瓜丝垫在蒸笼底,不同颜色的糯米之间分别放一层干水瓜丝;所述蒸笼为木质材料。
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CN107684029A (zh) * | 2017-07-14 | 2018-02-13 | 贵州师范大学 | 五彩姊妹饭的制备方法 |
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