CN107373257A - 一种粗粮米浆饮品及其制备方法 - Google Patents
一种粗粮米浆饮品及其制备方法 Download PDFInfo
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- CN107373257A CN107373257A CN201710694465.5A CN201710694465A CN107373257A CN 107373257 A CN107373257 A CN 107373257A CN 201710694465 A CN201710694465 A CN 201710694465A CN 107373257 A CN107373257 A CN 107373257A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种粗粮米浆饮品及其制备方法,该方法主要是将一定比例的糙米、玉米、薏米用水浸泡后磨浆过滤成生米浆,将黄精用水煮后过滤得黄精水,将生米浆和黄精水混合后熬煮,再加入白砂糖,从而提供一种含有更全面营养的粗粮米浆饮品,且提升粗粮饮品的口感和风味。
Description
技术领域
本发明涉及食品技术领域,特别涉及一种粗粮米浆饮品及其制备方法。
背景技术
粗粮中会有大量的人体所需营养成分和膳食纤维,可以均衡营养,维护人体健康。用天然本草植物和多种粗粮搭配制成饮用方便的米浆,既丰富了饮食文化,又方便了人们对健饮食的追求。瓶装的米浆饮用方便,既可解饥饿均衡营养、补充膳食纤维,又可护胃防止肥胖。但是现有产品中大多存在添加剂,破坏了其营养,或是制作流程复杂,成本较高。
发明内容
针对现有技术的不足,本发明的目的之一是为了提供一种解饥饿、护胃、均衡营养的粗粮米浆饮品。
本发明的目的之二是为了提供一种粗粮米浆饮品的制备方法。
本发明提供了一种制作粗粮米浆饮品的方法,该方法主要是将糙米、玉米、薏米用水浸泡后磨浆过滤成生米浆,黄精用水煮后过滤得黄精水,将生米浆和黄精水混合后熬煮,再加入白砂糖,从而提供一种含有更全面营养的粗粮米浆饮品,且提升粗粮饮品的口感和风味。
根据本发明的具体实施方案,本发明的一种粗粮米浆饮品的制备方法由以重量百分比计如下成分制备而成:糙米4.4-5.6%,玉米2.9-4.2%,薏米2.9-4.2%,黄精0.5-1.2%,白砂糖0.5-1.2%,余量为水。
根据本发明的具体实施方案,在确定所述粗粮米浆饮品的配料组成后,是按照以下方法步骤制作本发明的饮品:
1)按照配方配比称取糙米、玉米、薏米,将上述原料加入容器中,用水浸泡10-13小时后磨浆过滤,制成生米浆;
2)按照配方配比称取黄精,将干黄精粗粉碎后加水煮25-40分钟,保持92-98℃浸泡25-40分钟,过滤后制成黄精水。
3)将生米浆和黄精水混合后用不锈钢容器熬煮15分钟,加入白砂糖,搅拌均匀,保持92-98℃放置25-40分钟。
4)在80℃-98℃之间装瓶、封盖、放置常温后套标喷码装箱,得到所述粗粮米浆饮品。
优选的,步骤2中保持94-97℃浸泡30分钟。
优选的,步骤3中保持94-97℃放置30分钟。
优选的,步骤4中在85-95℃之间装瓶。
相比现有技术,本发明的有益效果在于:
1、本发明的粗粮米浆饮品,是一种天然的健康饮品。该饮品口感好,适应性广,能被大众消费者所接受。其具体说明如下:
1)该饮品不添加任何色素、甜味剂、防腐剂以及人工合成原辅料,故属天然健康饮品。
2)对实验室专业人员以及商场消费者进行打分测试(感官评定方法之一,分数高于80为好评,60-80为中评,低于60为差评,样本数150人),其结果为:平均:好评率79%,中评率19%,差评率仅为2%,故产品口感好,能被大众所接受。
2、本发明饮品具有多种功效,具体如下:
1)缓解饥饿,增加饱腹感。
吃糙米对于糖尿病患者和肥胖者特别有益。因为其中的碳水化合物被粗纤维组织所包裹,人体消化吸收速度较慢,因而能很好地控制血糖;同时,糙米中锌、铬、锰、钒等微量元素有利于提高胰岛素的敏感性,对糖耐量受损的人很有帮助。日本研究证明,糙米饭的血糖指数比白米饭低得多,在吃同样数量时具有更好的饱腹感,有利于控制食量,从而帮助肥胖者减肥。
2)保护肠胃
糙米保留了大量膳食纤维,可促进肠道有益菌增殖,加速肠道蠕动,软化粪便,预防便秘和肠癌;膳食纤维还能与胆汁中胆固醇结合,促进胆固醇的排出,从而帮助高血脂症患者降低血脂。薏米可用作粮食吃,且易消化吸收,可经常服用。不论用于滋补还是用于治病,作用都较为缓和,微寒而不伤胃,益脾而不滋腻。
3)均衡营养
现代营养学研究发现,糙米中米糠和胚芽部分的维生素B和维生素E,能提高人体免疫功能,促进血液循环,还能帮助人们消除沮丧烦躁的情绪,使人充满活力。此外,糙米中钾、镁、锌、铁、锰等微量元素,有利于预防心血管疾病和贫血症。薏米的营养价值很高,被誉为“世界禾本科植物之王”。据报道,薏米治病的成份薏苡仁酯,不仅具有滋补作用,而且还是一种抗癌剂,能抑制艾氏腹水癌细胞,可用于胃癌及子宫颈癌。薏米的根中所含的薏米醇,除具有上述的薏苡仁酯的作用外,还有降压、利尿、解热和驱蛔虫的效果。玉米的营养成分比较全面,一般含蛋白质8.5%、脂肪4.3%、糖类73.2%、钙0.022%、磷.21%、铁0.0016%,还含有胡萝卜素、维生素B1、B2和尼克酸以及谷固醇、卵磷脂、维生素E、赖氨酸等。
具体实施方式
下面结合具体实施例对本发明作进一步解说。
本发明提出的一种粗粮米浆饮品,由以重量百分比计如下成分制备而成:糙米5%,玉米3.5%,薏米3.5%,黄精0.75%,白砂糖0.75%,余量为水。
在确定所述粗粮米浆饮品的配料组成后,是按照以下方法步骤制作本发明的饮品:
1)按照配方配比称取糙米、玉米、薏米,将上述原料加入容器中,用水浸泡12小时后磨浆过滤,制成生米浆;
2)按照配方配比称取黄精,将干黄精粗粉碎后加水煮30分钟,保持95℃浸泡30分钟,过滤后制成黄精水。
3)将生米浆和黄精水混合后用不锈钢容器熬煮15分钟,加入白砂糖,搅拌均匀,保持95℃放置30分钟。
4)在85-95℃之间装瓶、封盖、放置常温后套标喷码装箱,得到所述粗粮米浆饮品。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (5)
1.一种粗粮米浆饮品的制备方法,其特征在于,由以重量百分比计如下成分制备而成:糙米4.4-5.6%,玉米2.9-4.2%,薏米2.9-4.2%,黄精0.5-1.2%,白砂糖0.5-1.2%,余量为水。该饮品的制备方法包括如下步骤:
1)按照配方配比称取糙米、玉米、薏米,将上述原料加入容器中,用水浸泡10-13小时后磨浆过滤,制成生米浆;
2)按照配方配比称取黄精,将干黄精粗粉碎后加水煮25-40分钟,保持92-98℃浸泡25-40分钟,过滤后制成黄精水。
3)将生米浆和黄精水混合后用不锈钢容器熬煮15分钟,加入白砂糖,搅拌均匀,保持92-98℃放置25-40分钟。
4)在80-98℃之间装瓶、封盖、放置常温后套标喷码装箱,得到所述粗粮米浆饮品。
2.根据权利要求1所述的一种粗粮米浆饮品的制备方法,其特征在于,步骤2中黄精煮后保持94-97℃浸泡30分钟。
3.根据权利要求1所述的一种粗粮米浆饮品的制备方法,其特征在于,步骤3中加入白糖搅拌均匀后保持94-97℃放置30分钟。
4.根据权利要求1所述的一种粗粮米浆饮品的制备方法,其特征在于,步骤4中在85-95℃之间装瓶封盖。
5.按照权利要求1~4任一项所述方法制作得到的粗粮米浆饮品。
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