CN107981180A - 一种硒镁糯高梁糕的加工制作方法 - Google Patents
一种硒镁糯高梁糕的加工制作方法 Download PDFInfo
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- CN107981180A CN107981180A CN201711345150.6A CN201711345150A CN107981180A CN 107981180 A CN107981180 A CN 107981180A CN 201711345150 A CN201711345150 A CN 201711345150A CN 107981180 A CN107981180 A CN 107981180A
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- WVGIJSKXRWIMLY-UHFFFAOYSA-N selanylidenemagnesium Chemical compound [Se]=[Mg] WVGIJSKXRWIMLY-UHFFFAOYSA-N 0.000 title claims abstract description 9
- 238000003672 processing method Methods 0.000 title abstract description 3
- 239000000463 material Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- 235000001405 Artemisia annua Nutrition 0.000 claims description 6
- 240000000011 Artemisia annua Species 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 235000008429 bread Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 240000005979 Hordeum vulgare Species 0.000 claims description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 4
- 241000253121 Inula britannica Species 0.000 claims description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 4
- 244000236527 Linum perenne Species 0.000 claims description 4
- 235000008569 Linum perenne Nutrition 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 235000015099 wheat brans Nutrition 0.000 claims description 4
- 238000009954 braiding Methods 0.000 claims description 2
- 238000009837 dry grinding Methods 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 claims description 2
- 229910052742 iron Inorganic materials 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000007661 gastrointestinal function Effects 0.000 abstract description 2
- 235000021049 nutrient content Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 230000006870 function Effects 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
Classifications
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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
Abstract
本发明公开了一种硒镁糯高梁糕的加工制作方法,它主要是由糯高梁加曲种搅拌,经发酵制备而成,本发明加工的糯高梁糕营养含量丰富,美味香甜,能调解胃肠功能,增加食欲,增强机体的抵抗力。
Description
技术领域
本发明涉及一种食品,确切的说是一种以糯高梁为主料蒸制的高梁糕及其制作方法。
背景技术
米糕是一种传统糕点,以其酥而不散,脆而不硬,香甜可口,而受到人们的欢迎,但是这些糕点营养价值不高,而且还缺少保健功能。
发明内容
本发明的目的就是提供一种既有美味,又有保健功能的硒镁糯高梁糕。
本发明的另一个目的就是提供了该糯高梁糕的制备方法。
本发明是选用糯高梁为主料加之曲种制备的,其中糯高梁是本人利用已申请的发明专利,中国专利号为201310506743.1的发明技术培植的,糯高梁中的硒镁元素及高梁中的营养含量丰富,能防治三高症,增强机体的抵抗力,调解胃肠功能,防治血栓的形成。
本发明原料的用量如下:
一、原料
1、主料:糯高梁5kg,洗净,晒干;
2、曲种原料:旋覆花10g,大麦4kg,小麦麸皮1kg。
二、制备方法
1、曲种的制备
(1)将旋覆花、大麦、小麦麸皮混合均匀,放入180目粉碎机,粉碎成曲种料;
(2)将曲种料加入3kg水搅拌均匀,做成8g重的球形曲种,45-60℃发酵10天;
(3)将发酵好的球形曲种晒干粉碎,每枚4.5-5.5克。
2、糯高梁糕的制备
(1)按量提取糯高梁5kg,将其粉碎成细粉;
(2)将糯高梁细粉加入3kg清水搅拌均匀,制成窝头,将窝头上笼蒸熟;
(3)将蒸熟的窝头冷凉后揉碎,加入二枚粉碎的球形曲种,混合搅拌成糕料,取柳编灶盘先铺上一层野麻叶,野麻叶上再铺一层青蒿,再将糕料摊平放在青蒿上,上面再覆盖一层青蒿,30-50℃发酵7-8天,至糕料散发有清香酒味时,取出放入模具盒内;
(4)将铁锅加水烧开,把模具糕点盒放在蒸笼里蒸10分钟即得。
本发明将新增的富硒镁糯高梁原料与即将失传的酒糕蒸煮加工技术相结合,研制出的硒镁糯高梁酒糕营养丰富,美味独特,养生健体,食用价值高。
Claims (3)
1.一种硒镁糯高梁糕,其特征在于:它是由下述重量的原料制成的:
(1)主料:糯高梁5kg,洗净,晒干;
(2)曲种原料:旋覆花10g,大麦4kg,小麦麸皮1kg。
2.一种硒镁糯高梁糕的制备方法,其特征在于:它包括曲种的制备和糯高梁的制备,其中曲种的制备方法如下:
(1)将旋覆花、大麦、小麦麸皮混合均匀,放入180目粉碎机,粉碎成曲种料;
(2)将曲种料加入3kg水搅拌均匀,做成8g重的球形曲种,45-60℃发酵10天;
(3)将发酵好的球形曲种晒干粉碎,每枚4.5-5.5克。
3.根据权利要求2所述的硒镁糯高梁糕的制备方法,其特征在于:糯高梁糕的制备方法如下:
(1)按量提取糯高梁5kg,将其粉碎成细粉;
(2)将糯高梁细粉加入3kg清水搅拌均匀,制成窝头,将窝头上笼蒸熟;
(3)将蒸熟的窝头冷凉后揉碎,加入二枚粉碎的球形曲种,混合搅拌成糕料,取柳编灶盘先铺上一层野麻叶,野麻叶上再铺一层青蒿,再将糕料摊平放在青蒿上,上面再覆盖一层青蒿,30-50℃发酵7-8天,至糕料散发有清香酒味时,取出放入模具盒内;
(4)将铁锅加水烧开,把模具糕点盒放在蒸笼里蒸10分钟即得。
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Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101181030A (zh) * | 2007-12-20 | 2008-05-21 | 邱庭春 | 一种风味速冻米糕及其制作方法 |
KR20100083977A (ko) * | 2009-01-15 | 2010-07-23 | 최덕신 | 떡의 제조방법 |
CN102550618A (zh) * | 2012-01-09 | 2012-07-11 | 周海 | 发酵面食菌种的生产工艺 |
CN103518522A (zh) * | 2013-10-25 | 2014-01-22 | 阜阳市平衡医疗保健器械有限公司 | 一种富镁硒小麦的种植管理技术及全麦粉的加工生产方法 |
CN103976222A (zh) * | 2014-04-02 | 2014-08-13 | 姚春生 | 一种酒香蓝莓蒸糕及其制备方法 |
CN106261537A (zh) * | 2016-08-13 | 2017-01-04 | 谢桂生 | 一种糯高粱糕及其加工方法 |
-
2017
- 2017-12-15 CN CN201711345150.6A patent/CN107981180A/zh not_active Withdrawn
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101181030A (zh) * | 2007-12-20 | 2008-05-21 | 邱庭春 | 一种风味速冻米糕及其制作方法 |
KR20100083977A (ko) * | 2009-01-15 | 2010-07-23 | 최덕신 | 떡의 제조방법 |
CN102550618A (zh) * | 2012-01-09 | 2012-07-11 | 周海 | 发酵面食菌种的生产工艺 |
CN103518522A (zh) * | 2013-10-25 | 2014-01-22 | 阜阳市平衡医疗保健器械有限公司 | 一种富镁硒小麦的种植管理技术及全麦粉的加工生产方法 |
CN103976222A (zh) * | 2014-04-02 | 2014-08-13 | 姚春生 | 一种酒香蓝莓蒸糕及其制备方法 |
CN106261537A (zh) * | 2016-08-13 | 2017-01-04 | 谢桂生 | 一种糯高粱糕及其加工方法 |
Non-Patent Citations (4)
Title |
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(韩)韩福真等: "《韩国经典料理100》", 30 June 2008, 译林出版社 * |
周嘉华等: "《酿造》", 31 July 2007, 大象出版社 * |
周祯祥 等: "《临床中药学》", 30 September 2016, 中国中医药出版社 * |
尚丽娟: "《发酵食品生产技术》", 31 August 2012, 中国轻工业出版社 * |
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Application publication date: 20180504 |