CN107821964A - 一种五谷杂粮休闲锅巴及其制备方法 - Google Patents
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Abstract
本发明公开了一种五谷杂粮休闲锅巴及其制备方法，包含大豆、小麦、栗米、杂粮等食材，原料丰富易得，营养组成丰富均衡，富含膳食纤维，促进机体代谢；以荞麦、黑豆、猴头菇等组成的杂粮，融合枸杞、山楂果糖成份，经膨化处理，消除杂粮粗糙口感，增添风味物质，更易消化吸收；辅以调味汤粉，口感更加香浓鲜美，且包含百合、地参、黄精等保健成分，具有润肺安神、生津开胃等功效，还添加荷叶、红曲，消除油腻，促进代谢；与糯米、大米基料配伍，配伍合理，制得锅巴胚料采用小麦胚芽油润面烤制，避免油炸处理营养流失且不利消化等因素，制得锅巴香浓鲜脆，休闲美味，食用方便健康，迎合大众需求。
Description
技术领域
本发明涉及食品技术领域，尤其涉及一种五谷杂粮休闲锅巴及其制备方法。
背景技术
目前锅巴是深受广大消费者喜爱的小食品，已有大米锅巴、小米锅巴、大豆锅巴等多种产品，配料主要以米或面类、淀粉和风味烧烤调料组成。其味道鲜美，营养丰富，质地松脆、使用方便、营养丰富、易于消化，既可作为休闲食品，又可称为餐桌佳肴。
根据记载可将五谷杂粮分为谷类、杂豆类和块茎类三大类。谷类主要有稻米、玉米、黑米、小米、紫米、红米、大麦、燕麦、荞麦等；杂豆类主要有黄豆、红豆、绿豆、蚕豆、黑豆、豌豆等；块茎类主要有红薯、山药、马铃薯等。在我国，除大米和面粉以外的粮食作物均被称作粗粮或杂粮，所以五谷杂粮也泛指粮食作物。随着现代经济的快速发展，生活水平日益提高，养生保健的话题越来越受到人们的关注。如今，日常生活的饮食已不单只是为了充饥或满足视觉味觉方面的享受，其理性的更高追求是健康长寿。以五谷杂粮为原料制成的养生营养粉食品具有很高的营养价值与保健功能，它正在逐渐被人们所认识和接收，并迅速发展成食品产业工业化之后的利润丰厚的朝阳食品产业。杂粮营养丰富，具有保健效果，虽可直接食用，但往往口感粗糙，色泽不吸引人，味道也不佳。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种五谷杂粮休闲锅巴及其制备方法。
本发明是通过以下技术方案实现的：
一种五谷杂粮休闲锅巴，包括以下重量份的原料：粳米250-300、糯米850-1050、大豆100-120、小麦80-100、栗米100-120、杂粮粉150-200、海苔粉20-50、调味汤粉20-50、小麦胚芽油适量。
所述的五谷杂粮休闲锅巴，所述的杂粮粉是由下列步骤加工制得：
(1)、称取下列重量份的原料：黑豆350-450、荞麦300-400、猴头菇100-120、山楂30-40、枸杞40-50、米醋适量；
(2)、将黑豆、荞麦、猴头菇、山楂、枸杞分别除杂洗净，脱水沥干，待用；
(3)、将洗净黑豆放入微波烘箱，在100-120℃下烘烤干香，摊放冷却后加入1-2倍米醋，浸润至黑豆泡发完全，再经160-180℃过热蒸汽处理10-15分钟，碾压磨制成粉，得黑豆半干湿粉；
(4)、将洗净山楂、枸杞果肉冷冻破碎至10-20目，再用振动式低温超微粉碎机在-12±2℃条件下粉碎20-30分钟，得到超微果粉，加入10-15倍蒸馏水混拌均匀，加热至40-50℃，加入浆液重量的2-3％果胶酶，保温酶解处理1-1.5小时，压滤分离，滤液加入0.5-1％壳聚糖搅拌均匀，在10-20MPa和30-40℃下，低温浓缩至原液体积的25-38％，得浓缩果浆；
(5)、将洗净荞麦经180-220℃过热蒸汽蒸制处理至开裂，摊开冷却至常温，倒入浓缩果浆混拌均匀，在30-50℃下文火焖制浆液收干，放入微波烘箱，在100-130℃下烘烤出香，研磨粉碎得荞麦粉；
(6)、将洗净猴头菇切制成片，隔水蒸制熟透，冻干研磨成粉，加入5-8倍软水搅拌均匀，文火熬制稠滑，加入黑豆干湿粉、荞麦粉，混拌均匀，经挤压膨化后，再精磨至40-60目，得杂粮粉。
所述的五谷杂粮休闲锅巴，所述的调味汤粉是由下列步骤加工制得：
(1)、称取下列重量份的原料：高汤80-100、鸡肉8-10、百合2-3、地参1-2、槐米2-3、荷叶4-5、黄精1-2、红曲0.5-1、蜂蜜2-4、麦芽糊精1-2、食盐2-3、虾皮粉0.5-1.5；
(2)、将百合、地参、黄精分别洗净，切制成片，蒸制熟透，加1-2倍水研磨成浆，文火熬制稠滑，得保健膏；
(3)、将鲜嫩荷叶洗净，放入沸水漂烫30-60秒，筛出放入冰水中浸制冷却，脱水沥干，破碎成末，加入8-10倍水打制成浆，加入浆液重量的0.1-0.2％的柠檬酸，搅拌均匀，用超声波频率为45-50KHz，在50-60℃下超声波提取20-40分钟，离心分离，得到滤液加入蜂蜜搅拌均匀，低温浓缩至浓稠膏状，加入麦芽糊精搅拌均匀，经冷冻干燥，研磨成粉，得荷叶青粉；
(4)、将槐米洗净蒸熟，碾压成泥，得槐米泥，待用；鸡肉除杂洗净，绞制成末，加入红曲揉拌均匀，再经溃擂机打至细腻肉泥，加入上述保健膏、槐米泥揉拌均匀，压制成片，刷涂适量小麦胚芽油，放入微波烘箱，烘至干香，研磨成粉，得鸡肉营养粉；
(5)、将高汤煮制微沸，加入鸡肉营养粉，文火熬制成稠滑羹状，加入食盐、虾皮粉，搅拌均匀，在20-40MPa下均质，再经冷冻干燥，研磨成粉，与荷叶青粉混拌均匀，得调味粉。
所述的五谷杂粮休闲锅巴的制备方法，包括以下步骤：
(1)、将粳米、糯米、大豆、小麦、栗米分别除杂洗净，待用；
(2)、将粳米放入沸水煮制5-10分钟，筛出放入冰水中浸制冷却，脱水沥干，与洗净大豆分别经160-200℃过热蒸汽蒸制开裂，取出冷却后摊凉，放入小麦胚芽油中冷浸1-2小时，筛出脱油后，送入调温炒货机中，在260-300℃下膨化炒制4-8分钟，混合粗碎至10-20目，得豆香米粉；
(3)、将小麦加入含有0.02-0.04％茶多酚的水中浸润1-3小时，脱水沥干，经160-180℃过热蒸汽蒸制3-5分钟，烘至干燥，精磨过80-100目筛，得到小麦粉；(4)、将栗米烘干，研磨成粉，加1-3倍水搅拌，文火熬制稠滑浆状，得栗米浆；将糯米加水浸制8-10小时，脱水沥干，蒸制熟透，放入净纱布上均匀喷淋适量纯净水至米饭松散淋透，晾干米饭表面水分，加入小麦粉、豆香米粉、栗米浆、杂粮粉、海苔粉、调味汤粉揉拌均匀，送入滚揉机中滚揉至紧韧硬实，再经压制成片，切制成片，表面均匀喷淋小麦胚芽油，脱油沥干，送入烤箱，烤制干香，即得。
本发明的优点是：
本发明提供的一种五谷杂粮休闲锅巴，包含大豆、小麦、栗米、杂粮等食材，原料丰富易得，营养组成丰富均衡，富含膳食纤维，促进机体代谢；以荞麦、黑豆、猴头菇等组成的杂粮，融合枸杞、山楂果糖成份，经膨化处理，消除杂粮粗糙口感，增添风味物质，更易消化吸收；辅以调味汤粉，口感更加香浓鲜美，且包含百合、地参、黄精等保健成分，具有润肺安神、生津开胃等功效，还添加荷叶、红曲，消除油腻，促进代谢；与糯米、大米基料配伍，配伍合理，制得锅巴胚料采用小麦胚芽油润面烤制，避免油炸处理营养流失且不利消化等因素，制得锅巴香浓鲜脆，休闲美味，食用方便健康，迎合大众需求。
具体实施方式
一种五谷杂粮休闲锅巴，包括以下重量份的原料：粳米300、糯米1000、大豆120、小麦100、栗米120、杂粮粉200、海苔粉50、调味汤粉50、小麦胚芽油适量。
所述的五谷杂粮休闲锅巴，所述的杂粮粉是由下列步骤加工制得：
(1)、称取下列重量份的原料：黑豆450、荞麦400、猴头菇120、山楂40、枸杞50、米醋适量；
(2)、将黑豆、荞麦、猴头菇、山楂、枸杞分别除杂洗净，脱水沥干，待用；
(3)、将洗净黑豆放入微波烘箱，在120℃下烘烤干香，摊放冷却后加入2倍米醋，浸润至黑豆泡发完全，再经180℃过热蒸汽处理15分钟，碾压磨制成粉，得黑豆半干湿粉；
(4)、将洗净山楂、枸杞果肉冷冻破碎至20目，再用振动式低温超微粉碎机在-12℃条件下粉碎30分钟，得到超微果粉，加入15倍蒸馏水混拌均匀，加热至50℃，加入浆液重量的3％果胶酶，保温酶解处理1.5小时，压滤分离，滤液加入1％壳聚糖搅拌均匀，在20MPa和40℃下，低温浓缩至原液体积的38％，得浓缩果浆；
(5)、将洗净荞麦经220℃过热蒸汽蒸制处理至开裂，摊开冷却至常温，倒入浓缩果浆混拌均匀，在50℃下文火焖制浆液收干，放入微波烘箱，在130℃下烘烤出香，研磨粉碎得荞麦粉；
(6)、将洗净猴头菇切制成片，隔水蒸制熟透，冻干研磨成粉，加入8倍软水搅拌均匀，文火熬制稠滑，加入黑豆干湿粉、荞麦粉，混拌均匀，经挤压膨化后，再精磨至60目，得杂粮粉。
所述的五谷杂粮休闲锅巴，所述的调味汤粉是由下列步骤加工制得：
(1)、称取下列重量份的原料：高汤100、鸡肉10、百合3、地参2、槐米3、荷叶5、黄精2、红曲1、蜂蜜4、麦芽糊精2、食盐3、虾皮粉1.5；
(2)、将百合、地参、黄精分别洗净，切制成片，蒸制熟透，加1-2倍水研磨成浆，文火熬制稠滑，得保健膏；
(3)、将鲜嫩荷叶洗净，放入沸水漂烫60秒，筛出放入冰水中浸制冷却，脱水沥干，破碎成末，加入10倍水打制成浆，加入浆液重量的0.2％的柠檬酸，搅拌均匀，用超声波频率为50KHz，在60℃下超声波提取40分钟，离心分离，得到滤液加入蜂蜜搅拌均匀，低温浓缩至浓稠膏状，加入麦芽糊精搅拌均匀，经冷冻干燥，研磨成粉，得荷叶青粉；
(4)、将槐米洗净蒸熟，碾压成泥，得槐米泥，待用；鸡肉除杂洗净，绞制成末，加入红曲揉拌均匀，再经溃擂机打至细腻肉泥，加入上述保健膏、槐米泥揉拌均匀，压制成片，刷涂适量小麦胚芽油，放入微波烘箱，烘至干香，研磨成粉，得鸡肉营养粉；
(5)、将高汤煮制微沸，加入鸡肉营养粉，文火熬制成稠滑羹状，加入食盐、虾皮粉，搅拌均匀，在20MPa下均质，再经冷冻干燥，研磨成粉，与荷叶青粉混拌均匀，得调味粉。
所述的五谷杂粮休闲锅巴的制备方法，包括以下步骤：
(1)、将粳米、糯米、大豆、小麦、栗米分别除杂洗净，待用；
(2)、将粳米放入沸水煮制10分钟，筛出放入冰水中浸制冷却，脱水沥干，与洗净大豆分别经200℃过热蒸汽蒸制开裂，取出冷却后摊凉，放入小麦胚芽油中冷浸2小时，筛出脱油后，送入调温炒货机中，在300℃下膨化炒制4分钟，混合粗碎至10目，得豆香米粉；
(3)、将小麦加入含有0.02％茶多酚的水中浸润2小时，脱水沥干，经180℃过热蒸汽蒸制5分钟，烘至干燥，精磨过100目筛，得到小麦粉；
(4)、将栗米烘干，研磨成粉，加3倍水搅拌，文火熬制稠滑浆状，得栗米浆；将糯米加水浸制10小时，脱水沥干，蒸制熟透，放入净纱布上均匀喷淋适量纯净水至米饭松散淋透，晾干米饭表面水分，加入小麦粉、豆香米粉、栗米浆、杂粮粉、海苔粉、调味汤粉揉拌均匀，送入滚揉机中滚揉至紧韧硬实，再经压制成片，切制成片，表面均匀喷淋小麦胚芽油，脱油沥干，送入烤箱，烤制干香，即得。
Claims (4)
1.一种五谷杂粮休闲锅巴，其特征在于，包括以下重量份的原料：粳米250-300、糯米850-1050、大豆100-120、小麦80-100、栗米100-120、杂粮粉150-200、海苔粉20-50、调味汤粉20-50、小麦胚芽油适量。
2.根据权利要求1所述的五谷杂粮休闲锅巴，其特征在于，所述的杂粮粉是由下列步骤加工制得：
(1)、称取下列重量份的原料：黑豆350-450、荞麦300-400、猴头菇100-120、山楂30-40、枸杞40-50、米醋适量；
(2)、将黑豆、荞麦、猴头菇、山楂、枸杞分别除杂洗净，脱水沥干，待用；
(3)、将洗净黑豆放入微波烘箱，在100-120℃下烘烤干香，摊放冷却后加入1-2倍米醋，浸润至黑豆泡发完全，再经160-180℃过热蒸汽处理10-15分钟，碾压磨制成粉，得黑豆半干湿粉；
(4)、将洗净山楂、枸杞果肉冷冻破碎至10-20目，再用振动式低温超微粉碎机在-12±2℃条件下粉碎20-30分钟，得到超微果粉，加入10-15倍蒸馏水混拌均匀，加热至40-50℃，加入浆液重量的2-3％果胶酶，保温酶解处理1-1.5小时，压滤分离，滤液加入0.5-1％壳聚糖搅拌均匀，在10-20MPa和30-40℃下，低温浓缩至原液体积的25-38％，得浓缩果浆；
(5)、将洗净荞麦经180-220℃过热蒸汽蒸制处理至开裂，摊开冷却至常温，倒入浓缩果浆混拌均匀，在30-50℃下文火焖制浆液收干，放入微波烘箱，在100-130℃下烘烤出香，研磨粉碎得荞麦粉；
(6)、将洗净猴头菇切制成片，隔水蒸制熟透，冻干研磨成粉，加入5-8倍软水搅拌均匀，文火熬制稠滑，加入黑豆干湿粉、荞麦粉，混拌均匀，经挤压膨化后，再精磨至40-60目，得杂粮粉。
3.根据权利要求1所述的五谷杂粮休闲锅巴，其特征在于，所述的调味汤粉是由下列步骤加工制得：
(1)、称取下列重量份的原料：高汤80-100、鸡肉8-10、百合2-3、地参1-2、槐米2-3、荷叶4-5、黄精1-2、红曲0.5-1、蜂蜜2-4、麦芽糊精1-2、食盐2-3、虾皮粉0.5-1.5；
(2)、将百合、地参、黄精分别洗净，切制成片，蒸制熟透，加1-2倍水研磨成浆，文火熬制稠滑，得保健膏；
(3)、将鲜嫩荷叶洗净，放入沸水漂烫30-60秒，筛出放入冰水中浸制冷却，脱水沥干，破碎成末，加入8-10倍水打制成浆，加入浆液重量的0.1-0.2％的柠檬酸，搅拌均匀，用超声波频率为45-50KHz，在50-60℃下超声波提取20-40分钟，离心分离，得到滤液加入蜂蜜搅拌均匀，低温浓缩至浓稠膏状，加入麦芽糊精搅拌均匀，经冷冻干燥，研磨成粉，得荷叶青粉；
(4)、将槐米洗净蒸熟，碾压成泥，得槐米泥，待用；鸡肉除杂洗净，绞制成末，加入红曲揉拌均匀，再经溃擂机打至细腻肉泥，加入上述保健膏、槐米泥揉拌均匀，压制成片，刷涂适量小麦胚芽油，放入微波烘箱，烘至干香，研磨成粉，得鸡肉营养粉；
(5)、将高汤煮制微沸，加入鸡肉营养粉，文火熬制成稠滑羹状，加入食盐、虾皮粉，搅拌均匀，在20-40MPa下均质，再经冷冻干燥，研磨成粉，与荷叶青粉混拌均匀，得调味粉。
4.一种如权利要求1所述的五谷杂粮休闲锅巴的制备方法，其特征在于包括以下步骤：
(1)、将粳米、糯米、大豆、小麦、栗米分别除杂洗净，待用；
(2)、将粳米放入沸水煮制5-10分钟，筛出放入冰水中浸制冷却，脱水沥干，与洗净大豆分别经160-200℃过热蒸汽蒸制开裂，取出冷却后摊凉，放入小麦胚芽油中冷浸1-2小时，筛出脱油后，送入调温炒货机中，在260-300℃下膨化炒制4-8分钟，混合粗碎至10-20目，得豆香米粉；
(3)、将小麦加入含有0.02-0.04％茶多酚的水中浸润1-3小时，脱水沥干，经160-180℃过热蒸汽蒸制3-5分钟，烘至干燥，精磨过80-100目筛，得到小麦粉；
(4)、将栗米烘干，研磨成粉，加1-3倍水搅拌，文火熬制稠滑浆状，得栗米浆；将糯米加水浸制8-10小时，脱水沥干，蒸制熟透，放入净纱布上均匀喷淋适量纯净水至米饭松散淋透，晾干米饭表面水分，加入小麦粉、豆香米粉、栗米浆、杂粮粉、海苔粉、调味汤粉揉拌均匀，送入滚揉机中滚揉至紧韧硬实，再经压制成片，切制成片，表面均匀喷淋小麦胚芽油，脱油沥干，送入烤箱，烤制干香，即得。
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|---|---|---|---|---|
| CN108740770A (zh) * | 2018-05-29 | 2018-11-06 | 柳增纯 | 一种八宝锅巴及其制备方法 |
| CN108771129A (zh) * | 2018-06-29 | 2018-11-09 | 望江县东方米业有限责任公司 | 一种陈皮金银花保健锅巴及其制备方法 |
| CN109874980A (zh) * | 2019-04-02 | 2019-06-14 | 安徽云岭星火旅游发展有限公司 | 多味锅巴及其制备方法 |
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