CN107495091A - 一种营养炒米的制备方法 - Google Patents
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- 235000009566 rice Nutrition 0.000 title claims abstract description 51
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 17
- 230000035764 nutrition Effects 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 50
- 235000015097 nutrients Nutrition 0.000 claims abstract description 22
- 238000009835 boiling Methods 0.000 claims abstract description 18
- 238000007654 immersion Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 13
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 13
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 12
- 244000226566 Psoralea corylifolia Species 0.000 claims abstract description 12
- 238000011017 operating method Methods 0.000 claims abstract description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 3
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims description 10
- 235000003097 Artemisia absinthium Nutrition 0.000 claims description 10
- 240000001851 Artemisia dracunculus Species 0.000 claims description 10
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims description 10
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 10
- 241000594394 Hedyotis Species 0.000 claims description 10
- 241000222354 Trametes Species 0.000 claims description 10
- 239000001138 artemisia absinthium Substances 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims 1
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 241000212314 Foeniculum Species 0.000 description 9
- 238000010411 cooking Methods 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
- A23L7/1975—Cooking or roasting
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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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Abstract
本发明公开一种营养炒米的制备方法,包括以下操作步骤:(1)将大米放入营养液中充分浸泡2‑3小时;(2)将浸泡后的大米与补骨脂、桂圆肉、小茴香放入采用水蒸汽进行蒸煮;(3)将蒸煮后的大米进行炒制,温度为200‑250℃,时间为10‑15min。本发明制得的营养炒米,口味独特,色泽诱人,酥脆爽口,并且营养丰富。
Description
技术领域
本发明属于炒米制备技术领域,具体涉及一种营养炒米的制备方法。
背景技术
稻米是世界上最重要的谷物之一,产量为各类谷物之首,淀粉是大米的主要成分,含量达90%以上。目前以大米为原料制得的休闲食品炒米,深受广大消费者的欢迎,但是其存在着营养含量低的缺陷。为了进一步的扩大炒米的市场份额,急需一种营养炒米的制备方法。
发明内容
为了解决上述问题,本发明提供一种营养炒米的制备方法。
本发明是通过以下技术方案实现的。
一种营养炒米的制备方法,包括以下操作步骤:
(1)将大米放入营养液中充分浸泡2-3小时,其中营养液由以下重量份的组分制成:竹茹19-25份、槐耳3-5份、黄毛耳草11-15份、茵陈16-20份、水250-300份;
(2)将浸泡后的大米与补骨脂、桂圆肉、小茴香放入采用水蒸汽进行蒸煮;
(3)将蒸煮后的大米进行炒制,温度为200-250℃,时间为10-15min。
具体地,上述步骤(1)中的营养液采用以下方法制成:将水煮沸后,向其中依次加入竹茹、槐耳、黄毛耳草、茵陈,继续采用小火煎煮50-70min后,过滤得滤液,将滤液冷却至室温后,制得营养液。
具体地,上述浸泡后的大米与补骨脂、桂圆肉、小茴香的质量比为38-45:3:2:1。
具体地,上述步骤(2)中水蒸汽蒸煮的时间是5-10min。
由以上的技术方案可知,本发明的有益效果是:
本发明制得的营养炒米,口味独特,色泽诱人,酥脆爽口,并且营养丰富。其中,本发明提供的营养液,一方面可使得大米吸收大量的营养物质,增加大米的营养价值,另一方面,营养液中的成分可使得大米内部的直链淀粉发生改性,进而起到改善糖负荷,延缓消化道的消化吸收,长期食用,既能达到饱腹的效果,又不会导致肥胖的发生;补骨脂、桂圆肉、小茴香可有效的提升炒米的口感和营养价值,并且其中所含有的油脂类成分提升大米炒制时的开花量,桂圆肉还能降低大米炒制时出现糊焦的概率。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下实施例对本发明进行进一步详细说明。应当理解,此处所描述的具体实施方例仅仅用以解释本发明,并不用于限定本发明。
实施例1
一种营养炒米的制备方法,包括以下操作步骤:
(1)将大米放入营养液中充分浸泡2小时,其中营养液由以下重量份的组分制成:竹茹19份、槐耳3份、黄毛耳草11份、茵陈16份、水250份;
(2)将浸泡后的大米与补骨脂、桂圆肉、小茴香放入采用水蒸汽进行蒸煮;
(3)将蒸煮后的大米进行炒制,温度为200℃,时间为10min。
具体地,上述步骤(1)中的营养液采用以下方法制成:将水煮沸后,向其中依次加入竹茹、槐耳、黄毛耳草、茵陈,继续采用小火煎煮50min后,过滤得滤液,将滤液冷却至室温后,制得营养液。
具体地,上述浸泡后的大米与补骨脂、桂圆肉、小茴香的质量比为38:3:2:1。
具体地,上述步骤(2)中水蒸汽蒸煮的时间是5min。
实施例2
一种营养炒米的制备方法,包括以下操作步骤:
(1)将大米放入营养液中充分浸泡2.5小时,其中营养液由以下重量份的组分制成:竹茹23份、槐耳4份、黄毛耳草13份、茵陈18份、水280份;
(2)将浸泡后的大米与补骨脂、桂圆肉、小茴香放入采用水蒸汽进行蒸煮;
(3)将蒸煮后的大米进行炒制,温度为230℃,时间为13min。
具体地,上述步骤(1)中的营养液采用以下方法制成:将水煮沸后,向其中依次加入竹茹、槐耳、黄毛耳草、茵陈,继续采用小火煎煮60min后,过滤得滤液,将滤液冷却至室温后,制得营养液。
具体地,上述浸泡后的大米与补骨脂、桂圆肉、小茴香的质量比为42:3:2:1。
具体地,上述步骤(2)中水蒸汽蒸煮的时间是7min。
实施例3
一种营养炒米的制备方法,包括以下操作步骤:
(1)将大米放入营养液中充分浸泡3小时,其中营养液由以下重量份的组分制成:竹茹25份、槐耳5份、黄毛耳草15份、茵陈20份、水300份;
(2)将浸泡后的大米与补骨脂、桂圆肉、小茴香放入采用水蒸汽进行蒸煮;
(3)将蒸煮后的大米进行炒制,温度为250℃,时间为15min。
具体地,上述步骤(1)中的营养液采用以下方法制成:将水煮沸后,向其中依次加入竹茹、槐耳、黄毛耳草、茵陈,继续采用小火煎煮70min后,过滤得滤液,将滤液冷却至室温后,制得营养液。
具体地,上述浸泡后的大米与补骨脂、桂圆肉、小茴香的质量比为45:3:2:1。
具体地,上述步骤(2)中水蒸汽蒸煮的时间是10min。
Claims (4)
1.一种营养炒米的制备方法,其特征在于,包括以下操作步骤:
(1)将大米放入营养液中充分浸泡2-3小时,其中营养液由以下重量份的组分制成:竹茹19-25份、槐耳3-5份、黄毛耳草11-15份、茵陈16-20份、水250-300份;
(2)将浸泡后的大米与补骨脂、桂圆肉、小茴香放入采用水蒸汽进行蒸煮;
(3)将蒸煮后的大米进行炒制,温度为200-250℃,时间为10-15min。
2.根据权利要求1中所述的一种营养炒米的制备方法,其特征在于,步骤(1)中的营养液采用以下方法制成:将水煮沸后,向其中依次加入竹茹、槐耳、黄毛耳草、茵陈,继续采用小火煎煮50-70min后,过滤得滤液,将滤液冷却至室温后,制得营养液。
3.根据权利要求1中所述的一种营养炒米的制备方法,其特征在于,上述浸泡后的大米与补骨脂、桂圆肉、小茴香的质量比为38-45:3:2:1。
4.根据权利要求1中所述的一种营养炒米的制备方法,其特征在于,步骤(2)中水蒸汽蒸煮的时间是5-10min。
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101449777A (zh) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | 炒米花制作工艺 |
CN102726653A (zh) * | 2012-05-22 | 2012-10-17 | 杜洋 | 一种荷叶汁炒糯米的加工方法 |
CN105104973A (zh) * | 2015-08-26 | 2015-12-02 | 浙江舟富食品有限公司 | 一种酱油炒饭及其制作方法 |
CN106616242A (zh) * | 2016-12-13 | 2017-05-10 | 中国科学院寒区旱区环境与工程研究所 | 炒沙米及其制作方法 |
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Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101449777A (zh) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | 炒米花制作工艺 |
CN102726653A (zh) * | 2012-05-22 | 2012-10-17 | 杜洋 | 一种荷叶汁炒糯米的加工方法 |
CN105104973A (zh) * | 2015-08-26 | 2015-12-02 | 浙江舟富食品有限公司 | 一种酱油炒饭及其制作方法 |
CN106616242A (zh) * | 2016-12-13 | 2017-05-10 | 中国科学院寒区旱区环境与工程研究所 | 炒沙米及其制作方法 |
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