CN107692019A - 一种滋阴补血、养胃健脾的枣泥发酵米糕的生产方法 - Google Patents
一种滋阴补血、养胃健脾的枣泥发酵米糕的生产方法 Download PDFInfo
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Abstract
一种滋阴补血、养胃健脾的枣泥发酵米糕，其特征在于，首先将梗稻和糯米稻脱壳、过筛、除杂、浸泡、培养沥干，得到沥干的米粒；然后制备枣泥；最后沥干的米粒和枣泥为原料，经磨浆、发酵、调味、醒发、注模、蒸制、脱模、包装，得到一种滋阴补血、养胃健脾的枣泥发酵米糕。本发明的米糕，具有香浓红枣味道及营养，软糯可口，香气浓郁，具有滋阴补血、养胃健脾的保健功能，具有很高的推广应用价值和非常大的市场潜力。
Description
技术领域
本发明属于食品领域，具体涉及一种滋阴补血、养胃健脾的枣泥发酵米糕的生产方法。
背景技术
生米发酵食品是将大米于一定的温度下浸泡通常用自来水浸泡发酵一段时间，然后根据产品要求加工制成的不同品种的食品。在我国，生米发酵食品有着悠久的历史，如传统的米粉、米果、核耙、发糕等等都是将大米经过浸泡发酵后制成的，经过发酵后制成的食品在口感、风味上都有较大的改善。
发酵米制品具有鲜明的民族文化特色和地域性风味，长期以来深受人们的喜爱，但一直未能引起研究者的足够重视，系统的基础理论研究几乎处于空白状态，一直未能摆脱其家庭手工制作的生产方式未能系统地与现代科学及技术、经营管理相结合、实现现代化、产业化发掘、整理并对其进行科学改进和开发，不仅是提高我国饮食水平之必要，也是弘扬东方文化，推动饮食文化进步的使命。
发明内容
本发明的目的在于提供一种口感好且营养丰富的滋阴补血、养胃健脾的枣泥发酵米糕的生产方法。
为了实现上述的目的，本发明采用了如下技术方案：
一种滋阴补血、养胃健脾的枣泥发酵米糕，其特征在于，首先将梗稻和糯米稻脱壳、过筛、除杂、浸泡、培养沥干，得到沥干的米粒；然后制备枣泥；最后沥干的米粒和枣泥为原料，经磨浆、发酵、调味、醒发、注模、蒸制、脱模、包装，得到一种滋阴补血、养胃健脾的枣泥发酵米糕。
所述的滋阴补血、养胃健脾的枣泥发酵米糕，其特征在于，其由如下步骤制备而成：
（1）将梗稻和糯米稻分别用脱壳机去除稻子外壳，得到梗米和糯米；将梗米和糯米以1：0.18-0.22的质量比混合，经过筛、除杂后，选取大小均匀一致的米粒，将水刚好浸没米粒，在23-26℃下浸泡5-6h，期间每2h通气一次；采用5%的次氯酸钠溶液刚好浸没米粒，在23-26℃下浸泡40-50min，水洗至中性，晾干米粒表面水分；
（2）将米粒采用2-2.2倍重量份的含有0.1%的L-谷氨酸和0.1%的抗坏血酸的培养液培养，置于30-32℃的恒温培养箱中黑暗条件下，通气量1-1.2L/min，培养15-16h，沥干，得到沥干的米粒；
（3）将新鲜的枣子清洗，晾干，采用压辊式破碎机将枣子破裂成扁平状而不压破果核，去核，果肉浸泡在0.5%的抗坏血酸溶液中30-40min，过滤；将果肉与水以1：0.04-0.05的质量比混合，80-90℃恒温搅拌水煮20-30min，自然冷却，捣碎，得到枣泥；
（4）将沥干的米粒和枣泥放入胶体磨中，加入0.5-0.52倍重量份的水，以400-500r/min的磨浆速率，分4-5次快速磨浆30s，每次磨浆期间静置50-60s，得到浆料；
（5）将浆料中加入酵母菌和乳酸菌，混合搅拌均匀后，置于30-32℃的恒温发酵箱中，恒温发酵5-6h，加入果糖调味，醒发12-15min，得到醒发浆料；
（6）将醒发浆料注入至模具中，将模具置于加热至沸腾的隔水蒸板上蒸20-25min，脱模，包装，即可。
所述的滋阴补血、养胃健脾的枣泥发酵米糕的生产方法，其特征在于，步骤（2）中的培养液的pH为5-6。
所述的滋阴补血、养胃健脾的枣泥发酵米糕的生产方法，其特征在于，步骤（4）中沥干的米粒和枣泥的质量比为1：0.12-0.15。
所述的滋阴补血、养胃健脾的枣泥发酵米糕的生产方法，其特征在于，步骤（5）中浆料、酵母菌、乳酸菌和果糖的质量比为1：0.03-0.04：0.01-0.015：0.12-0.15。
本发明的有益效果为：
本发明将梗稻和糯米稻脱壳、过筛、除杂、浸泡、培养沥干，得到沥干的米粒；米粒经次氯酸钠溶液浸泡和含有0.1%的L-谷氨酸和0.1%的抗坏血酸的培养液培养后，有利于米浆的制备，节省磨浆时间，降低能耗。本发明采用沥干的米粒和枣泥为原料，磨浆、发酵、调味、醒发、注模、蒸制、脱模、包装，得到一种滋阴补血、养胃健脾的枣泥发酵米糕。本发明的米糕，具有香浓红枣味道及营养，软糯可口，香气浓郁，具有滋阴补血、养胃健脾的保健功能，具有很高的推广应用价值和非常大的市场潜力。
具体实施方式
本实施例的滋阴补血、养胃健脾的枣泥发酵米糕，其由如下步骤制备而成：
（1）将梗稻和糯米稻分别用脱壳机去除稻子外壳，得到梗米和糯米；将梗米和糯米以1：0.22的质量比混合，经过筛、除杂后，选取大小均匀一致的米粒，将水刚好浸没米粒，在25℃下浸泡6h，期间每2h通气一次；采用5%的次氯酸钠溶液刚好浸没米粒，在25℃下浸泡50min，水洗至中性，晾干米粒表面水分；
（2）将米粒采用2倍重量份的含有0.1%的L-谷氨酸和0.1%的抗坏血酸的培养液培养，置于32℃的恒温培养箱中黑暗条件下，通气量1.2L/min，培养16h，沥干，得到沥干的米粒；
（3）将新鲜的枣子清洗，晾干，采用压辊式破碎机将枣子破裂成扁平状而不压破果核，去核，果肉浸泡在0.5%的抗坏血酸溶液中40min，过滤；将果肉与水以1：0.05的质量比混合，90℃恒温搅拌水煮30min，自然冷却，捣碎，得到枣泥；
（4）将沥干的米粒和枣泥放入胶体磨中，加入0.5倍重量份的水，以500r/min的磨浆速率，分5次快速磨浆30s，每次磨浆期间静置60s，得到浆料；
（5）将浆料中加入酵母菌和乳酸菌，混合搅拌均匀后，置于30-32℃的恒温发酵箱中，恒温发酵6h，加入果糖调味，醒15min，得到醒发浆料；
（6）将醒发浆料注入至模具中，将模具置于加热至沸腾的隔水蒸板上蒸25min，脱模，包装，即可。
本实施例的步骤（2）中的培养液的pH为6。
本实施例的步骤（4）中沥干的米粒和枣泥的质量比为1：0.15。
本实施例的步骤（5）中浆料、酵母菌、乳酸菌和果糖的质量比为1：0.04：0.01：0.15。
Claims (5)
1.一种滋阴补血、养胃健脾的枣泥发酵米糕，其特征在于，首先将梗稻和糯米稻脱壳、过筛、除杂、浸泡、培养沥干，得到沥干的米粒；然后制备枣泥；最后沥干的米粒和枣泥为原料，经磨浆、发酵、调味、醒发、注模、蒸制、脱模、包装，得到一种滋阴补血、养胃健脾的枣泥发酵米糕。
2.根据权利要求书1所述的滋阴补血、养胃健脾的枣泥发酵米糕，其特征在于，其由如下步骤制备而成：
（1）将梗稻和糯米稻分别用脱壳机去除稻子外壳，得到梗米和糯米；将梗米和糯米以1：0.18-0.22的质量比混合，经过筛、除杂后，选取大小均匀一致的米粒，将水刚好浸没米粒，在23-26℃下浸泡5-6h，期间每2h通气一次；采用5%的次氯酸钠溶液刚好浸没米粒，在23-26℃下浸泡40-50min，水洗至中性，晾干米粒表面水分；
（2）将米粒采用2-2.2倍重量份的含有0.1%的L-谷氨酸和0.1%的抗坏血酸的培养液培养，置于30-32℃的恒温培养箱中黑暗条件下，通气量1-1.2L/min，培养15-16h，沥干，得到沥干的米粒；
（3）将新鲜的枣子清洗，晾干，采用压辊式破碎机将枣子破裂成扁平状而不压破果核，去核，果肉浸泡在0.5%的抗坏血酸溶液中30-40min，过滤；将果肉与水以1：0.04-0.05的质量比混合，80-90℃恒温搅拌水煮20-30min，自然冷却，捣碎，得到枣泥；
（4）将沥干的米粒和枣泥放入胶体磨中，加入0.5-0.52倍重量份的水，以400-500r/min的磨浆速率，分4-5次快速磨浆30s，每次磨浆期间静置50-60s，得到浆料；
（5）将浆料中加入酵母菌和乳酸菌，混合搅拌均匀后，置于30-32℃的恒温发酵箱中，恒温发酵5-6h，加入果糖调味，醒发12-15min，得到醒发浆料；
（6）将醒发浆料注入至模具中，将模具置于加热至沸腾的隔水蒸板上蒸20-25min，脱模，包装，即可。
3.根据权利要求书2所述的滋阴补血、养胃健脾的枣泥发酵米糕的生产方法，其特征在于，步骤（2）中的培养液的pH为5-6。
4.根据权利要求书2所述的滋阴补血、养胃健脾的枣泥发酵米糕的生产方法，其特征在于，步骤（4）中沥干的米粒和枣泥的质量比为1：0.12-0.15。
5.根据权利要求书2所述的滋阴补血、养胃健脾的枣泥发酵米糕的生产方法，其特征在于，步骤（5）中浆料、酵母菌、乳酸菌和果糖的质量比为1：0.03-0.04：0.01-0.015：0.12-0.15。
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