CN108783198A - 一种全息营养餐的制作方法 - Google Patents
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Abstract
本发明公开了一种全息营养餐的制作方法,其包括食材的准备阶段和营养餐的制作阶段,食材的准备阶段:包括依次进行的食材的浸泡、蒸煮、分装,浸泡是指将五谷杂粮用清水反复淘洗,洗净后用温水浸泡,待清水浑浊时再淘洗一遍,再用温水浸泡至其中的绿豆暴芽;蒸煮是指将浸泡好的五谷杂粮放入电饭煲中,按体积1:1的比例加水蒸煮,焖烧熟至水分收干;分装是指将蒸煮后的食材冷却,按需均分后用保鲜袋分装,放入冰箱冷冻室储藏备用;营养餐的制作阶段:取适量冷冻的食材,解冻后加入料理机搅拌杯内,再加入热水、适量茶籽油、香蕉块、苹果块后搅拌成糊状即可。本发明的有益效果为:本发明取材方便,营养全面均衡,制作方便、快捷,制作成本低。
Description
技术领域
本发明涉及营养食品技术领域,尤其涉及一种营养全面均衡、制作方便、快捷、制作成本低的全息营养餐的制作方法。
背景技术
《中国居民膳食指南》是根据营养学原则,提出的一组以食物为基础的建议性陈述,以指导人民合理选择与搭配食物。它是倡导平衡膳食、合理营养,以期减少与膳食有关的疾病,达到合理营养促进健康目的的指导性意见。中国居民膳食指南的核心是提倡平衡膳食与合理营养以达到促进健康的目的,也就是在现代生活中提倡均衡营养的概念。
随着生活水平的不断提高,人们对饮食的关注开始从满足温饱转向需求营养、健康。由于农业技术的发展和运输条件的改善,百姓餐桌上的食品种类日渐丰富,怎样搭配食物越来越为人们所重视。
但是,在实际的生活当中,对于没有学过营养学的人说,这是难以做到的,他们不懂得如何进行食物的搭配,不能做到营养的全面均衡,特别是在当今,普通民众的膳食结构很不平衡,多荤少素,动物脂肪摄入过多,造成很多疾病。近年来,报纸、杂志、电视、广播等媒体纷纷对如何搭配食物进行宣传报道。而且,食物的相克问题也成为人们茶余饭后津津乐道的话题。国内多家出版社先后出版了专门指导百姓如何避免食物相克的书籍,此类书籍连续多年成为网上畅销书,纷纷荣登全国各大书城畅销生活书排行榜。电影《双食记》的上映热播更是把人们对食物相克的关注推向了一个顶峰。随着关注度的提升,食物相克的种类越传越多,掌勺的主妇和老人们小心翼翼的将“相克经”贴在厨房墙上、放在购物包里以便随时查阅,唯恐因为“无知”而伤害了家人。
且当今工作、生活节奏快,通常没有时间烹饪人体每天需要的大量科学合理搭配的食物,导致成饮食结构不合理的很多慢性疾病。
另外,现有的很多营养餐所包含的一些食材不是大众食材,通常不易取得,或需要费尽周折寻找才能得到,且材料昂贵,不适合一般收入家庭的需求。
因此,当今社会需要一种营养全面均衡、制作方便、取材方便、营养成本低的营养餐,以满足快节奏生活人群的需求。
发明内容
为了解决现有技术中的问题,本发明的目的是提供一种全息营养餐的制作方法,其食材取材于日常普通食物,原料成本低;且营养全面均衡、配方科学、制作方法简单快捷、省时省力,制作过程无油烟、不产生有害物质、食用方便。
为了实现上述目的,本发明采用的技术方案是:
本发明提供了一种全息营养餐的制作方法所采用的技术方案是:
一种全息营养餐的制作方法,其包括食材的准备阶段和营养餐的制作阶段,
S1、食材的准备阶段:其包括依次进行的食材的浸泡、蒸煮、分装,
所述浸泡的方法为:将五谷杂粮放入容器中用清水反复淘洗,洗净后用温水浸泡1小时,待清水浑浊时再淘洗一遍,再用温水浸泡至其中的绿豆暴芽;
所述蒸煮是指将浸泡好的五谷杂粮放入电饭煲中,按体积1:1的比例加水蒸煮,焖烧熟至水分收干;
所述分装是指将蒸煮后的食材冷却,按需均分后用保鲜袋分装,放入冰箱冷冻室储藏备用;
S2、营养餐的制作阶段:取出步骤S1中的食材,解冻后加入破壁料理机的搅拌杯内,再加入热水,将适量茶籽油倒入搅拌杯内,并将剥去外层薄衣的香蕉、洗净的苹果切块后放入搅拌杯内,搅拌成糊状即可。
优选的方案,所述五谷杂粮所包含的成分和各成分所占的百分比为:莲子1.91%、芡实1.19%、糙米5.73%、荷包豆4.78%、赤大豆3.29%、鹰嘴豆3.11%、白皮花生3.46%、黑豆4.18%、黄豆2.39%、绿豆3.58%、薏仁3.11%、荞麦2.75%、眉豆1.43%、黑米3.58%、粳米2.75%、白高粱3.58%、南瓜子3.94%、青稞1.79%、麦仁1.19%、燕麦3.58%、玉米4.18%、青豆2.15%、野生爬豆1.49%、芸大豆3.58%、红米1.79%、饭豆1.55%、胚芽粉14.34%、芝麻5.97%、亚麻籽3.58%。
进一步优选的方案,步骤S1中所述反复淘洗包括反复三次的淘洗。
更进一步优选的方案,步骤S1中温水的温度为35±2摄氏度。35摄氏度左右的温水浸泡能保证清洗干净,且不会破坏食材中的营养。
再进一步优选的方案,步骤S1中的浸泡时间为:冬季36小时;春夏秋季24小时。
所述苹果须去蒂,连皮带籽切块后放入搅拌杯内。苹果皮和苹果籽包含苹果果肉所不包含的其他人体所需营养,因此须连皮带籽搅拌。
通过采用以上技术方案,本发明一种全息营养餐的制作方法与现有技术相比,其有益效果为:
1、本发明制作的全息营养餐,其营养素比例搭配合理,食材类种多样性,且经过科学计算,各种食材比例均衡;提供给人体全部必须营养素及大量活性生物素,人体吸收利用率高;
2、营养餐制作方便,无需专业营养学的知识,即可以在普通家庭的厨房里制作,省时省力,无油烟,不产生有害物质;
3、根据本发明的制作方法,普通民众可以在10分钟内制作出符合《中国居民膳食指南》的营养餐,解决了人们快节奏工作、生活,没有时间烹饪人体每天需要的大量科学合理搭配的食物,而导致成饮食结构不合理的很多慢性疾病的问题。
4、本发明营养全面均衡,不特意萃不提炼取食物的某种元素,保留了食物的原始生命信息,解决了萃取补充食品里营养素不全面而造成的营养素断链缺陷,更加解决了人们嫌传统养生麻烦,不能坚持服用科学合理饮食的弊端。
5、本发明营养餐成本低,食材取材于日常普通食物、花钱少,让养生可以持续。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明了,下面结合具体实例,对本发明进一步详细说明。应该理解,这些描述只是示例性的,而并非要限制本发明的范围。此外,在以下说明中,省略了对公知结构和技术的描述,以避免不必要地混淆本发明的概念。
为了使普通民众在日常生活当中的膳食能符合《中国居民膳食指南》的要求,发明人研发出来一种全息营养餐的制作方法。其中,全,代表全面均衡;息,代表细致的全面综合信息,也是所有未被人类发现和利用的物质的一个统称。
本发明制作的全息营养餐,是全面均衡的,不特意萃取提炼食物的某种元素,保留食物的原始生命信息。该制作方法,是拥有专业营养学知识加长期验证有效的科学工艺;可以在无专业营养知识的普通家庭厨房里简单快捷制作出符合《中国居民膳食指南》要求的科学全息营养餐,是能使全民健康的一种可行的制作工艺。
其制作方法包括以下步骤:
第一步:食材准备:
1.浸泡:将按如下表一的比例配比好的五谷杂粮放入容器中,用清水反复淘洗3遍,洗净后用温水(35°左右)浸泡,1小时左右看到清水浑浊时再淘洗1遍,再用温水浸泡至绿豆暴芽时进行蒸煮。侵泡时间:冬季36小时左右;春夏秋季:24小时左右。
2.蒸煮:将上述浸泡好的杂粮放入电饭煲中,按1:1加净水蒸煮(水面高出食材1-2cm),焖烧熟至水分收干即可。
3.分装:将上述蒸熟的食材冷却后按指导手册所给份量均分15份,用保鲜袋分装,放入冰箱冷冻室储藏备用。使用时头天晚上将主食材放入冰箱冷藏室解冻,冬季可放室内温解冻,以便第二天早餐制作。
第二步:制作流程:
1.取出解冻的上述食材倒入破壁料理机的搅拌杯内,再加所需热水.
2.将油茶籽油10克倒入搅拌杯内。
3.取备好香蕉一根剥去外层薄衣,按35克切段放入搅拌杯内。
4.取洗净苹果去蒂按35克连皮带籽切块放入搅拌杯内。
所有上述配置食材放完一起用破壁料理机搅拌60秒左右成糊状即可食用。
表一全息营养餐配方表
上述的具体实施方式只是示例性的,是为了更好地使本领域技术人员能够理解本专利,不能理解为是对本专利包括范围的限制;只要是根据本专利所揭示精神的所作的任何等同变更或修饰,均落入本专利包括的范围。
Claims (6)
1.一种全息营养餐的制作方法,其特征在于,其包括食材的准备阶段和营养餐的制作阶段,
S1、食材的准备阶段:其包括依次进行的食材的浸泡、蒸煮、分装,
所述浸泡的方法为:将五谷杂粮放入容器中用清水反复淘洗,洗净后用温水浸泡1小时,待清水浑浊时再淘洗一遍,再用温水浸泡至其中的绿豆暴芽;
所述蒸煮是指将浸泡好的五谷杂粮放入电饭煲中,按体积1:1的比例加水蒸煮,焖烧熟至水分收干;
所述分装是指将蒸煮后的食材冷却,按需均分后用保鲜袋分装,放入冰箱冷冻室储藏备用;
S2、营养餐的制作阶段:取出步骤S1中的食材,解冻后加入破壁料理机的搅拌杯内,再加入热水,将适量茶籽油倒入搅拌杯内,并将剥去外层薄衣的香蕉、洗净的苹果切块后放入搅拌杯内,搅拌成糊状即可。
2.根据权利要求1所述的一种全息营养餐的制作方法,其特征在于,所述五谷杂粮所包含的成分和各成分所占的百分比为:莲子1.91%、芡实1.19%、糙米5.73%、荷包豆4.78%、赤大豆3.29%、鹰嘴豆3.11%、白皮花生3.46%、黑豆4.18%、黄豆2.39%、绿豆3.58%、薏仁3.11%、荞麦2.75%、眉豆1.43%、黑米3.58%、粳米2.75%、白高粱3.58%、南瓜子3.94%、青稞1.79%、麦仁1.19%、燕麦3.58%、玉米4.18%、青豆2.15%、野生爬豆1.49%、芸大豆3.58%、红米1.79%、饭豆1.55%、胚芽粉14.34%、芝麻5.97%、亚麻籽3.58%。
3.根据权利要求1所述的一种全息营养餐的制作方法,其特征在于,步骤S1中所述反复淘洗包括反复三次的淘洗。
4.根据权利要求1所述的一种全息营养餐的制作方法,其特征在于,步骤S1中温水的温度为35±2摄氏度。
5.根据权利要求1所述的一种全息营养餐的制作方法,其特征在于,步骤S1中的浸泡时间为:冬季36小时;春夏秋季24小时。
6.根据权利要求1所述的一种全息营养餐的制作方法,其特征在于,所述苹果须去蒂,连皮带籽切块后放入搅拌杯内。
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