CN108813318A - 一种养生南瓜登高米粉及其制作方法 - Google Patents
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 43
- 235000009566 rice Nutrition 0.000 title claims abstract description 43
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 34
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 34
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 31
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 31
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 31
- 235000013312 flour Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 240000007594 Oryza sativa Species 0.000 title abstract 4
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 9
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims description 39
- 239000000843 powder Substances 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000012149 noodles Nutrition 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 235000020195 rice milk Nutrition 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 235000020354 squash Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 206010010774 Constipation Diseases 0.000 abstract description 2
- 208000007882 Gastritis Diseases 0.000 abstract description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 229910052700 potassium Inorganic materials 0.000 abstract description 2
- 239000011591 potassium Substances 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 5
- 230000001174 ascending effect Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- 238000009835 boiling Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
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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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
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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
- 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
- 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
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Abstract
本发明涉及食品的技术领域,尤其涉及一种养生南瓜登高米粉及其制作方法。一种养生南瓜登高米粉,按重量份计,包括以下原料制得:大米500份,南瓜400份,木薯粉10份。本发明的有益效果为:加入南瓜和木薯粉,改善涩的口感,使其爽滑,久煮不断;提升口感的同时,增加其营养,富含丰富维生素、钾、锌元素、膳食纤维,具有健脾、预防胃炎、保护血管、预防便秘、预防骨质疏松、补充能量等保健功效,适合现代亚健康人群和三高人群食用。
Description
技术领域
本发明涉及食品的技术领域,尤其涉及一种养生南瓜登高米粉及其制作方法。
背景技术
米粉以大米为原料,经浸泡、蒸煮和压条等工序制成的条状、丝状米制品,而不是词义上理解的以大米为原料以研磨制成的粉状物料。
米粉品种众多,可分为排米粉、方块米粉、波纹米粉、银丝米粉、湿米粉和干米粉等。它们的生产工艺大同小异,具体为:大米-淘洗-浸泡-磨浆-蒸粉-压片(挤丝)-复蒸-冷却-干燥-包装-成品。
登高米粉是邵武市肖家坊镇的地标产品。传统登高米粉依赖手工,需要十几道工序才能出成品,仅当地每年都会出现供不应求的现象。且传统米粉制作及时配方为大米、淀粉及植物油,此类登高米粉韧性差,易断裂。制粉只是单一大米作为原料,口感单一,偏涩。
发明内容
为了解决上述技术问题,本发明第一目的提供一种添加南瓜和木薯粉增加营养,改善涩的口感,使其爽滑,久煮不断的养生南瓜登高米粉。
本发明为实现上述目的而采取的技术方案为:
一种养生南瓜登高米粉,按重量份计,包括以下原料制得:大米500份,南瓜400份,木薯粉10份。
本发明第二目的提供一种养生南瓜登高米粉的制作方法,该制作方法包括以下工艺步骤:
1)、将优质大米清洗浸泡45分钟,冲洗两遍,沥干润米;
2)、将步骤1)所得的大米放入米浆机中,粉碎值在0.6毫米以下为宜,在
蒸锅中蒸至其成固体状,形成米粿;
3)、将南瓜去皮洗净,在蒸锅中蒸一小时,至熟透状态;
4)、将蒸熟步骤2)的米粿和步骤3)所得的南瓜混合,放入榨粉机,榨成
条状后复蒸,再使其冷却;
5)、将步骤4)所冷却的南瓜米粉放置温水中,使粘连的粉分离;
6)、将步骤5)所得分离粉整理后放在竹竿上,放入烘干室,在27度的室温
下烘干12-20h,使其脱水至13%以下,成型,定量包装。
本发明的有益效果为:加入南瓜和木薯粉,改善涩的口感,使其爽滑,久煮不断;提升口感的同时,增加其营养,富含丰富维生素、钾、锌元素、膳食纤维,具有健脾、预防胃炎、保护血管、预防便秘、预防骨质疏松、补充能量等保健功效,适合现代亚健康人群和三高人群食用。
具体实施方式
一种养生南瓜登高米粉的制作方法,该制作方法包括以下工艺步骤:
1)、将优质大米清洗浸泡45分钟,冲洗两遍,沥干润米;
2)、将步骤1)所得的大米放入米浆机中,粉碎值在0.6毫米以下为宜,在
蒸锅中蒸至其成固体状,形成米粿;
3)、将南瓜去皮洗净,在蒸锅中蒸一小时,至熟透状态;
4)、将蒸熟步骤2)的米粿和步骤3)所得的南瓜混合,放入榨粉机,榨成
条状后复蒸,再使其冷却;
5)、将步骤4)所冷却的南瓜米粉放置温水中,使粘连的粉分离;
6)、将步骤5)所得分离粉整理后放在竹竿上,放入烘干室,在27度的室温
下烘干12-20h,使其脱水至13%以下,成型,定量包装。
实施例一:大米500份,南瓜200份,木薯粉20份,成品浅黄色,南瓜香气略淡,煮制5分钟,口感偏软烂;
实施例二:大米500份,南瓜300份,木薯粉20份,成品带南瓜黄色,南瓜香气易闻到,口感适中,煮制时间七分钟以上,口感偏软;
实施例三:大米500份,南瓜400份,木薯粉10份,成品带南瓜黄色,南瓜香气十足,煮制七分钟,口感爽滑,久煮不烂。
Claims (2)
1.一种养生南瓜登高米粉,其特征在于,按重量份计,包括以下原料制得:大米500份,南瓜400份,木薯粉10份。
2.根据权利要求1所述的一种养生南瓜登高米粉的制作方法,其特征在于,该制作方法包括以下工艺步骤:
1)、将优质大米清洗浸泡45分钟,冲洗两遍,沥干润米;
2)、将步骤1)所得的大米放入米浆机中,粉碎值在0.6毫米以下为宜,在蒸锅中蒸至其成固体状,形成米粿;
3)、将南瓜去皮洗净,在蒸锅中蒸一小时,至熟透状态;
4)、将蒸熟步骤2)的米粿和步骤3)所得的南瓜混合,放入榨粉机,榨成条状后复蒸,再使其冷却;
5)、将步骤4)所冷却的南瓜米粉放置温水中,使粘连的粉分离;
6)、将步骤5)所得分离粉整理后放在竹竿上,放入烘干室,在27度的室温下烘干12-20h,使其脱水至13%以下,成型,定量包装。
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CN109673943A (zh) * | 2019-03-01 | 2019-04-26 | 邵武市元贞农业开发有限公司 | 一种白莲米粉及其制备工艺 |
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2018
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CN109673943A (zh) * | 2019-03-01 | 2019-04-26 | 邵武市元贞农业开发有限公司 | 一种白莲米粉及其制备工艺 |
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