CN107691998A - 一种冰粥配方及其制作方法 - Google Patents
一种冰粥配方及其制作方法 Download PDFInfo
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- CN107691998A CN107691998A CN201710894667.4A CN201710894667A CN107691998A CN 107691998 A CN107691998 A CN 107691998A CN 201710894667 A CN201710894667 A CN 201710894667A CN 107691998 A CN107691998 A CN 107691998A
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
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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
Landscapes
- 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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种冰粥配方及其制作方法,属于食品领域,由以下重量份的原料组成:糯米20‑30份,水40‑50份,大米20‑30份,火龙果10‑15份,猕猴桃10‑15份,芒果10‑15份,蓝莓10‑15份,红豆5‑10份,蜂蜜5‑10份。依本冰粥配方得到的冰粥口感清爽,营养丰富,天然健康,还达到健胃保肝,清暑益气的效果。
Description
技术领域
本发明涉及食品领域,具体涉及一种冰粥配方及其制作方法。
背景技术
本发明是一种冰粥配方及其制作方法,民以食为天,但如今有越来越多食品都被利益熏心的不良商家添加有致癌物质或者食材处理不当,市场上存在不少威胁食品安全问题,摄入人体会危害健康。本配方旨在提供一种清凉可口、营养丰富的冰粥,且具有健胃保肝,清暑益气的功效。当今时代,人们生活水平不断提高,人们开始追求美味佳肴,本发明所提出的冰粥制备方法不但构思新颖,而且工艺简单,容易实施,同时本发明所使用的主要原料价格较为低廉、制作成本低并且营养价值高,因此冰粥在市场上有着举足轻重的地位,但是在炎炎夏日,很多人趋向于冰激凌等冷冻零食,不但营养价值低也影响身体康健,口感也比较单一,为了解决现有冷制品制作口感欠佳,营养价值低的问题,本发明提供一种冰粥的配方及其制作方法,依本配方所得的冰粥酸甜冰凉,风味独特,营养全面,还达到健胃保肝,清暑益气的效果。
发明内容
本发明提供一种冰粥配方及其制作方法,解决现有冷制品制作口感欠佳,营养价值低的问题。
本发明通过以下技术方案解决上述问题:
一种冰粥配方及其制作方法,本配方由以下重量份的原料组成:糯米20-30份,水40-50份,大米20-30份,火龙果10-15份,猕猴桃10-15份,芒果10-15份,蓝莓10-15份,红豆5-10份,蜂蜜5-10份。
所述的糯米洗净,放入开水中熬熟,晾凉。
所述的大米洗净,放入开水中熬熟,晾凉。
所述的火龙果去皮,切丁。
所述的猕猴桃去皮,切丁。
所述的芒果去皮,切丁。
所述的蓝莓洗净,切半。
所述的红豆洗净,放入开水中熬熟。
所述的一种冰粥配方及其制作方法,其制作方法如下:
(1)将糯米、大米放入开水中熬熟,晾凉。
(2)把步骤一材料倒入模具,放入冰箱冷藏四小时。
(3)将火龙果、猕猴桃、芒果去皮,切丁。
(4)把步骤三材料与步骤二材料相结合。
(5)将熬熟的红豆与切半的蓝莓相结合,并倒入适量蜂蜜进行搅拌。
(6)最后把步骤五材料与步骤四材料相结合即可。
糯米又叫江米,为禾本科植物稻(糯稻)的去壳种仁。是家常经常食用的粮食之一。因其香黏滑,常被用以制成风味小吃,深受大家喜爱。糯米味甘、性温,入脾、胃、肺经。具有补中益气、养胃健脾等作用。糯米营养丰富,含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸及多量淀粉等营养成分。糯米中富含的B族维生素,能温暖脾胃,补益中气。对脾胃虚寒有一定缓解作用。糯米可以帮助消化,也有安神的作用,能够缓解疲劳和头昏眼花的症状,糯米的这些效果在做成醪糟酒酿以后更加突出,而且食用起来也更方便,不太受使用量的限制。
大米是稻谷经清理、砻谷、碾米、成品整理等工序后制成的成品。大米是人类的主食之一,其营养价值全面,被誉为“五谷之首”,含有蛋白质,脂肪,维生素B1、A、E及多种矿物质。大米入脾、胃、肺经,具有补中益气、健脾和胃、滋阴润肺、除烦渴的作用。大米可提供丰富维生素、谷维素、蛋白质、花青素等营养成分,还有护肤的功效,并可补充肌肤所缺失水分,使皮肤充满弹性。
火龙果营养丰富、功能独特,它含有一般植物少有的植物性白蛋白以及花青素,丰富的维生素和水溶性膳食纤维。火龙果属于凉性水果,不仅味道香甜,还具有很高的营养价值,它集于水果、花蕾、蔬菜、医药优点于一身,是一种绿色、环保果品和具有必定疗效的保健养分食品。火龙果中富含一般蔬果中较少有的植物性白蛋白,这种有活性的白蛋白会自动与人体内的重金属离子结合,通过排泄系统排出体外,从而起解毒作用。此外,白蛋白对胃壁还有保护作用。富含美白皮肤的维生素C及丰富的具有减肥、降低血糖、润肠、预防大肠癌的水溶性膳食纤维。
猕猴桃的质地柔软,口感酸甜,是一种品质鲜嫩,营养丰富,风味鲜美的水果。猕猴桃除含有猕猴桃碱、蛋白水解酶、单宁果胶和糖类等有机物,以及钙、钾、硒、锌、锗等微量元素和人体所需17种氨基酸外,还含有丰富的维生素C、葡萄酸、果糖、柠檬酸、苹果酸、脂肪。猕猴桃味甘酸,性寒,有生津解热、调中下气、止渴利尿、滋补强身之功效。其含有硫醇蛋白酶的水解酶和超氧化物歧化酶,具有养颜、提高免疫力、抗癌、抗衰老、软化血管、抗肿消炎功能。猕猴桃含有的血清促进素具有稳定情绪、镇静心情的作用;所含的天然肌醇有助于脑部活动;膳食纤维能降低胆固醇,促进心脏健康;猕猴桃碱和多种蛋白酶,具有开胃健脾、助消化、防止便秘的功能。此外,猕猴桃还有乌发美容、娇嫩皮肤的作用。
红豆性平,味甘酸,可以制成多种美味的食品,有很高营养价值。富含蛋白质、脂肪、碳水化物、粗纤维、灰分、钙、磷、铁等物质。红豆具有健胃生津、祛湿益气的作用,是良好的药用和健康食品。红豆更是女性健康的好朋友,丰富的铁质能让人气色红润。多摄取红豆,还有补血、促进血液循环、强化体力、增强抵抗力的效果。
蜂蜜是昆虫蜜蜂从开花植物的花中采得的花蜜,在蜂巢中酿制的蜜,被誉为大自然中最完美的营养食品,中国从古代就开始人工养蜂采蜜,蜂蜜既是良药,又是上等饮料,可延年益寿,还可用于美容的保健品。,蜂蜜含有果糖、葡萄糖、维生素等物质,对肝脏有保护作用,能促使肝细胞再生,对脂肪肝的形成有一定的抑制作用,还可以润肠通便,还具有扩张冠状动脉和营养心肌的作用,改善心肌功能,对血压有调节作用。
相对于现有技术,本发明的有益效果在于:该冰粥制作简单,成本低廉,绿色健康,风味独特,营养丰富,没有致癌物质,本发明所使用的原材料新鲜绿色,还能起到健胃保肝,清暑益气的功效。
具体实施方式
以下结合实施例对本发明作进一步说明。
具体实施例一:糯米20份,水40份,大米20份,火龙果10份,猕猴桃10份,芒果10份,蓝莓10份,红豆5份,蜂蜜5份。
具体实施例二:糯米21份,水41份,大米21份,火龙果11份,猕猴桃11份,芒果11份,蓝莓11份,红豆6份,蜂蜜6份。
具体实施例三:糯米22份,水42份,大米22份,火龙果12份,猕猴桃12份,芒果12份,蓝莓12份,红豆7份,蜂蜜7份。
具体实施例四:糯米23份,水43份,大米23份,火龙果13份,猕猴桃13份,芒果13份,蓝莓13份,红豆8份,蜂蜜8份。
具体实施例五:糯米24份,水44份,大米24份,火龙果14份,猕猴桃14份,芒果14份,蓝莓14份,红豆9份,蜂蜜9份。
具体实施例六:糯米30份,水50份,大米30份,火龙果15份,猕猴桃15份,芒果15份,蓝莓15份,红豆10份,蜂蜜10份。
以上已对本发明创造的较佳实施例进行了具体说明,但本发明并不限于实施例,熟悉本领域的技术人员在不违背本发明创造精神的前提下还可作出种种的等同的变型或替换,这些等同的变型或替换均包含在本申请的范围内。
Claims (9)
1.一种冰粥配方及其制作方法,其特征在于:由以下重量份的原料组成:糯米20-30份,水40-50份,大米20-30份,火龙果10-15份,猕猴桃10-15份,芒果10-15份,蓝莓10-15份,红豆5-10份,蜂蜜5-10份。
2.一种冰粥配方及其制作方法,其特征在于所述的糯米洗净,放入开水中熬熟,晾凉。
3.一种冰粥配方及其制作方法,其特征在于所述的大米洗净,放入开水中熬熟,晾凉。
4.一种冰粥配方及其制作方法,其特征在于所述的火龙果去皮,切丁。
5.一种冰粥配方及其制作方法,其特征在于所述的猕猴桃去皮,切丁。
6.一种冰粥配方及其制作方法,其特征在于所述的芒果去皮,切丁。
7.一种冰粥配方及其制作方法,其特征在于所述的蓝莓洗净,切半。
8.一种冰粥配方及其制作方法,其特征在于所述的红豆洗净,放入开水中熬熟。
9.如权利要求1所述的一种冰粥配方及其制作方法,其制作方法如下:
(1)将糯米、大米放入开水中熬熟,晾凉。
(2)把步骤一材料倒入模具,放入冰箱冷藏四小时。
(3)将火龙果、猕猴桃、芒果去皮,切丁。
(4)把步骤三材料与步骤二材料相结合。
(5)将熬熟的红豆与切半的蓝莓相结合,并倒入适量蜂蜜进行搅拌。
(6)最后把步骤五材料与步骤四材料相结合即可。
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