CN108887576A - 一种红稗保健休闲食品及其制备方法 - Google Patents
一种红稗保健休闲食品及其制备方法 Download PDFInfo
- Publication number
- CN108887576A CN108887576A CN201810817316.8A CN201810817316A CN108887576A CN 108887576 A CN108887576 A CN 108887576A CN 201810817316 A CN201810817316 A CN 201810817316A CN 108887576 A CN108887576 A CN 108887576A
- Authority
- CN
- China
- Prior art keywords
- barnyard grass
- red barnyard
- parts
- paste
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000192043 Echinochloa Species 0.000 title claims abstract description 122
- 235000013305 food Nutrition 0.000 title claims abstract description 57
- 230000036541 health Effects 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 244000197580 Poria cocos Species 0.000 claims abstract description 40
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 40
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 39
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 39
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 39
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 39
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 32
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims abstract description 20
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 19
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 18
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 18
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 18
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 18
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 18
- 239000003765 sweetening agent Substances 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 235000016709 nutrition Nutrition 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims description 65
- 239000000843 powder Substances 0.000 claims description 51
- 238000005507 spraying Methods 0.000 claims description 37
- 239000000463 material Substances 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 238000003672 processing method Methods 0.000 claims description 25
- 238000010411 cooking Methods 0.000 claims description 24
- 239000000047 product Substances 0.000 claims description 14
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 238000005485 electric heating Methods 0.000 claims description 10
- 239000011265 semifinished product Substances 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 6
- NKAAEMMYHLFEFN-ZVGUSBNCSA-M sodium;(2r,3r)-2,3,4-trihydroxy-4-oxobutanoate Chemical compound [Na+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O NKAAEMMYHLFEFN-ZVGUSBNCSA-M 0.000 claims description 6
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 5
- 229910052782 aluminium Inorganic materials 0.000 claims description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- 239000000571 coke Substances 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 5
- 239000011888 foil Substances 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000002985 plastic film Substances 0.000 claims description 5
- 229920006255 plastic film Polymers 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 230000003068 static effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000011701 zinc Substances 0.000 claims description 5
- 229910052725 zinc Inorganic materials 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 240000002853 Nelumbo nucifera Species 0.000 claims description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 2
- 229940076988 freshmint Drugs 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 230000008901 benefit Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 230000001900 immune effect Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 description 9
- 230000008569 process Effects 0.000 description 7
- 230000035800 maturation Effects 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 230000006870 function Effects 0.000 description 5
- 230000000050 nutritive effect Effects 0.000 description 5
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 4
- 244000062793 Sorghum vulgare Species 0.000 description 4
- 235000019713 millet Nutrition 0.000 description 4
- 244000075850 Avena orientalis Species 0.000 description 3
- 235000007319 Avena orientalis Nutrition 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000007199 Panicum miliaceum Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 240000006394 Sorghum bicolor Species 0.000 description 3
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 244000022185 broomcorn panic Species 0.000 description 3
- 239000003595 mist Substances 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 244000118056 Oryza rufipogon Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 230000001914 calming effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 241001092376 Astilbe Species 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000045232 Canavalia ensiformis Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 235000007189 Oryza longistaminata Nutrition 0.000 description 1
- 235000010617 Phaseolus lunatus Nutrition 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003537 Vitamin B3 Natural products 0.000 description 1
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 210000004404 adrenal cortex Anatomy 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002019 anti-mutation Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000002262 irrigation Effects 0.000 description 1
- 238000003973 irrigation Methods 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 210000003739 neck Anatomy 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- DFPAKSUCGFBDDF-UHFFFAOYSA-N nicotinic acid amide Natural products NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000036280 sedation Effects 0.000 description 1
- 230000012232 skeletal muscle contraction Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 230000002557 soporific effect Effects 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019160 vitamin B3 Nutrition 0.000 description 1
- 239000011708 vitamin B3 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
- 235000011478 zinc gluconate Nutrition 0.000 description 1
- 239000011670 zinc gluconate Substances 0.000 description 1
- 229960000306 zinc gluconate Drugs 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明涉及一种红稗保健休闲食品及其制备方法,所述保健休闲食品包括以下重量份的原料组成:红稗90~100份、山药5~10份、薏仁4~8份、茯苓3~6份、薄荷2~5份、甜味剂2~4份和疏松剂0.5~1.5份。采用本发明所述方法制备的红稗保健休闲食品,其原料来源方便,制备方法简单,不含任何添加剂,为纯天然产品,具有丰富的营养,有生血补气,健脾养胃,调节膳食均衡,提升人体免疫能力,强身健体等保健作用。适合所有人群食用,长期食用,不仅可以增强体质以及提高免疫力,还具有方便日常携带的优点。因此,不仅能充分利用本地的资源优势,延伸红稗产业链,还是从生产及消费来看,红稗保健休闲食品的市场前景十分广阔。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种红稗保健休闲食品及其制备方法。
背景技术
红稗,别称山红稗、山高粱、野红米草、野高粱、水高粱、野鸡稗、红米和土稗子。红稗是一种野生濒危农作物,生长于贵州海拔1200-1500米海拔冷沙土壤,后经过人工驯育,栽培,成为一种贵州特有的农作物。习水红稗,是指来自于习水,在习水县内种植,生长和加工的红稗。红稗作为一种古老的传统作物,因其独特的生物习性,适宜种植于山区,历史上种植红稗的地区就只有中国的西南山区,主要以习水地区为主。习水位于贵州北部,是川黔渝交界处,赤水河传县而过,自古就是一个贸易集散地,好出好酒。出酒的地方自然少不了谷物杂粮,因此习水又是一个谷物杂粮种植大县,和当地的酿酒产业相辅相成。在这样的背景下,红稗因其独特的口感及营养价值在习水被大量种植,并迅速发展呈一定的规模,最终口耳相传的形成了“习水红稗”这名称。《习水县志》载:“县内主要有小米、大麦、燕麦、豌豆、胡豆、绿豆、巴山豆、北京豆、芸豆、荞子、五谷子、红稗等”。“五谷子(仁米)、燕麦(油麦)、红稗等营养价值高,至今只在少数高寒山区零星种植”。《遵义市志载》:“稗类、黍子,明万历二十九年(1601年),平息播州之乱前遵义习水已有种植。清道光年间有鸡爪稗、水稗、烂草米等品种,并有籼、糯之分,在农历三月种,八月收,黍子农历三月种,九月收。民国时期只种稗类而不种黍子。稗类有糯红稗和籼红稗两个农家品种。”《贵州通志》载:“黔省山多,田少,最为瘠薄,若雨水稍多,则高阜者得济,而低洼者浸损,若晴霁稍久,则低洼者尚资灌溉,而高阜者已觉旱干,是以历年收成不过六七分至八九分而至。今岁自春到秋,雨阳应时,通省田禾悉皆十分茂盛。据各属禀报,稻谷有每茎十余穗者,有两岐三岐者,有高七八尺至偏亩者,且每穗多至六百余粒;至于高粱,亦有五岐六岐者;小米有穗长二尺并二十四穗者;它如秋荞、红稗以及菜蔬瓜果之类,无不畅茂条达,而深僻苗地并新开之丹江八寨处,亦皆十分丰收,居民苗众咸以为从来未有之事”。
红稗,属于食药同源,性味甘平、健脾益胃、利水渗湿,久食益气血。红稗由来久远,在《本草纲目》《中国中草药汇编》《古滇南本草》均有记载,早年民间将其作为食物食用,但其营养价值却鲜为人知。红稗是属于粮食种类之外的植物,过去很少被利用,同时混杂在禾本科作物中,作为杂草去除的对象,很少加以利用。而由于其产量较低,在过去一直不被人们所重视,所以很少种植,现在人们逐渐认识到红稗的营养价值和药用价值,据有关机构测定,红稗富含对人体有益的17种氨基酸和维生素B1、B2、B3以及矿物质微量元素,并含有人体必需的营养成分,如蛋白质、膳食纤维、碳水化合物等,所以红稗又开始出现在人们的生活当中。为了打造习水红稗的品牌,延伸习水红稗的产业链,开发多品种的习水红稗产品十分重要。随着人们生活水平的提高,对食品质量的要求越来越精,而且着重于天然绿色食品方向发展,目前市场上红稗的深加工食品少之又少,相关产品单一,营养价值不能被充分利用,从而限制了红稗产品的发展,同时也满足不了人们生活水平的要求。因此,开发一种营养丰富兼具保健功能的休闲食品更能满足市场需求。
发明内容
本发明要解决的技术问题是针对现有技术的不足,提供一种绿色健康的保健休闲食品,具有保健效果好、方便携带及直接食用,可增强体质以及提高免疫力,具体地说是一种红稗保健休闲食品及其制备方法。
为解决上述技术问题,本发明采用的技术方案是:一种红稗保健休闲食品,所述保健休闲食品包括以下重量份的原料组成:红稗90~100份、山药5~10份、薏仁4~8份、茯苓3~6份、薄荷2~5份、甜味剂2~4份和疏松剂0.5~1.5份。
进一步地,本发明所述的红稗保健休闲食品,其中所述保健休闲食品包括以下重量百分比的原料:红稗95份、山药8份、薏仁6份、茯苓5份、薄荷4份、甜味剂3份和疏松剂1份;其中所述甜味剂由木糖醇、葡糖糖酸锌和蜂蜜按4:2:1的重量配比混合组成,所述疏松剂由碳酸氢钠和酒石酸氢钠按4:1的重量配比混合组成。
本发明还提供了所述红稗保健休闲食品的制备方法,所述制备方法包括原料处理、制浆调配、低温成熟、冷冻、室温放置、切片、干燥和包装、具体包括如下步骤:
(1)原料处理:选择饱满、圆润的红稗原料经清洗干净后,采用低温烘培工艺,利用电热循环风进行烘焙,保持其营养成分不流失;先将红稗粒先送入旋转干燥机内干燥处理,烘干温度35~45℃,烘干时间控制在30~40分钟之间;然后在室温下冷却10~15分钟;经冷却后再进行烘焙,烘焙温度为75~85℃,烘焙时间为60~90分钟,烘焙至其含水量在4~6%之间即可,最后将经过烘焙后的红稗制备成红稗糊;同时分别选取山药、薏仁、茯苓和薄荷,分别制备成山药糊、薏仁糊、茯苓粉和薄荷粉;
(2)制浆调配:将步骤(1)所制备的红稗糊、山药糊和薏苡仁糊置打浆机制成混合糊,然后加入茯苓粉、薄荷粉、甜味剂和疏松剂,经充分搅拌均匀后,得混合物料;
(3)低温成熟:将步骤(2)所得的混合物料揉制成0.5~1kg重的圆柱条状,控制温度在3~4℃条件下,静止成熟40~48h,得成熟料;
(4)冷冻:将步骤(3)所得的成熟料置于温度为-15~-12℃条件下,冷冻36~48h,得冷冻料;
(5)室温放置:将步骤(4)所得的冷冻料在温度为20~25℃条件下,放置90~120min,得半成品;
(6)切片:将步骤(5)所得的半成品切成2~3mm的薄片,厚薄均匀一致,并将薄片采取平铺方式置于不锈钢筛网摊放,得半成品薄片;
(7)干燥:将步骤(6)所得的半成品薄片先利用电热循环风进行恒温烘干处理,烘干温度为80℃,烘干温度为15~20min,经烘干后再采用远红外线进行干燥处理,干燥温度为75~85℃,干燥温度为60~90min,最后在室温条件冷却,控制水分含量在15~20%即可,得成品;
(8)包装:将步骤(7)所得的成品按不同包装规格采用塑料复合薄膜或铝泊软包装进行热封合,即得所述红稗保健休闲食品。
进一步地,本发明所述的红稗保健休闲食品的制备方法,其中在所述步骤(1)原料处理过程中,其中所述红稗糊的加工方法是,先将经过烘焙后的红稗在常温条件下浸泡36~48h,每间隔12h换清水1次,经浸泡后采用汽蒸方式经蒸熟后,最后放入打浆机中经捣碎成糊状即得所述红稗糊。
进一步地,本发明所述的红稗保健休闲食品的制备方法,其中在所述步骤(1)原料处理过程中,其中所述山药糊的加工方法是,选取新鲜山药去皮后清洗干净,然后采用汽蒸方式经蒸熟后,最后放入打浆机中经捣碎成糊状即得所述山药糊。
进一步地,本发明所述的红稗保健休闲食品的制备方法,其中在所述步骤(1)原料处理过程中,其中所述薏仁糊的加工方法是,选取籽粒饱满的薏仁先通过焙炒,焙炒温度控制在80~90℃,焙炒直至色泽呈焦黄色时,然后在常温条件下浸泡36~48h,每间隔12h换清水1次,经浸泡后采用汽蒸方式经蒸熟后,最后放入打浆机中经捣碎成糊状即得所述薏仁糊。
进一步地,本发明所述的红稗保健休闲食品的制备方法,其中在所述步骤(1)原料处理过程中,其中所述茯苓粉的加工方法是,选取新鲜茯苓清洗干净后,经切片后,采用汽蒸方式经蒸熟后,再进行烘干处理,采用喷雾烘干器进行喷雾烘干,喷雾烘干的进风温度为80~90℃,出风温度为45~55℃,喷雾烘干至其含水量8~10%之间即可,经烘干后研磨成粉碎成细粉,过200目筛网即得所述茯苓粉。
进一步地,本发明所述的红稗保健休闲食品的制备方法,其中在所述步骤(1)原料处理过程中,其中所述薄荷粉的加工方法是,选取新鲜薄荷清洗干净后,采用汽蒸方式经蒸熟后,再进行烘干处理,采用喷雾烘干器进行喷雾烘干,喷雾烘干的进风温度为80~90℃,出风温度为45~55℃,喷雾烘干至其含水量8~10%之间即可,经烘干后研磨成粉碎成细粉,过200目筛网即得所述薄荷粉。
采用本发明所述的红稗保健休闲食品及其制备方法,与现有技术相比,其有益效果在于:采用红稗、山药、薏仁、茯苓和薄荷五种药食同源作为原料,进行有机结合,共营养保健功能更加凸现。红稗具有补气养血作用;山药具有增强免疫、抗突变、抗氧化、降血糖和调节脾胃等功能;薏苡仁能够抑制癌细胞的增殖,增强肾上腺皮质功能,提升白细胞血小板,增强免疫力和抗炎作用,镇静镇痛及解热作用,降血钙,抑制骨骼肌收缩,降血糖抗肿瘤;茯苓具有利水渗湿,健脾,宁心作用,主要用于水肿尿少,痰饮眩悸,脾虚食少,便溏泄泻,心神不安和惊悸失眠;薄荷还具有抗刺激、祛痰、止咳作用。另外,为了改善其口感,还加入有甜味剂和疏松剂,其中木糖醇是一种天然甜味剂,有清凉甜味,在食品加工过程比较稳定,有利于防止食品褐变,保持食品在较长时间内不变色;葡萄糖酸锌为白色结晶或颗粒状粉末,无臭、无味,易溶于水;蜂蜜是一种天然食品,甜味爽口,风味独特,富含蛋白质、矿物质、维生素等,可促进人体消化吸收,增进食欲,镇静安眠,提高机体抵抗力,对促进婴幼儿生长发育有着积极作用;而碳酸氢钠和酒石酸氢钠是食品制作过程中常用的疏松剂被广泛应用。
综上所述,采用本发明所述方法制备的红稗保健休闲食品,其原料来源方便,制备方法简单,不含任何添加剂,为纯天然产品,具有丰富的营养,有生血补气,健脾养胃,调节膳食均衡,提升人体免疫能力,强身健体等保健作用。适合所有人群食用,长期食用,不仅可以增强体质以及提高免疫力,还具有方便日常携带的优点。因此,不仅能充分利用本地的资源优势,延伸红稗产业链,还是从生产及消费来看,红稗保健休闲食品的市场前景十分广阔。
具体实施方式
为了更充分的解释本发明的实施,以下结合具体实施例来进一步说明本发明。所举实例只用于解释本发明,而不是限定本发明的范围。
实施例1:
一种红稗保健休闲食品,所述保健休闲食品包括以下重量份的原料组成:红稗90份、山药5份、薏仁4份、茯苓3份、薄荷2份、甜味剂2份和疏松剂0.5份;其中所述甜味剂由木糖醇、葡糖糖酸锌和蜂蜜按4:2:1的重量配比混合组成,所述疏松剂由碳酸氢钠和酒石酸氢钠按4:1的重量配比混合组成。
上述红稗保健休闲食品的制备方法,包括原料处理、制浆调配、低温成熟、冷冻、室温放置、切片、干燥和包装、具体包括如下步骤:
(1)原料处理:选择饱满、圆润的红稗原料经清洗干净后,采用低温烘培工艺,利用电热循环风进行烘焙,保持其营养成分不流失;先将红稗粒先送入旋转干燥机内干燥处理,烘干温度40~45℃,烘干时间控制在30~35分钟之间;然后在室温下冷却10分钟;经冷却后再进行烘焙,烘焙温度为80~85℃,烘焙时间为60~70分钟,烘焙至其含水量在4~6%之间即可,最后将经过烘焙后的红稗制备成红稗糊;同时分别选取山药、薏仁、茯苓和薄荷,分别制备成山药糊、薏仁糊、茯苓粉和薄荷粉;
其中所述红稗糊的加工方法是,先将经过烘焙后的红稗在常温条件下浸泡36h,每间隔12h换清水1次,经浸泡后采用汽蒸方式经蒸熟后,最后放入打浆机中经捣碎成糊状即得所述红稗糊;所述山药糊的加工方法是,选取新鲜山药去皮后清洗干净,然后采用汽蒸方式经蒸熟后,最后放入打浆机中经捣碎成糊状即得所述山药糊;所述薏仁糊的加工方法是,选取籽粒饱满的薏仁先通过焙炒,焙炒温度控制在80℃,焙炒直至色泽呈焦黄色时,然后在常温条件下浸泡36h,每间隔12h换清水1次,经浸泡后采用汽蒸方式经蒸熟后,最后放入打浆机中经捣碎成糊状即得所述薏仁糊;其中所述茯苓粉的加工方法是,选取新鲜茯苓清洗干净后,经切片后,采用汽蒸方式经蒸熟后,再进行烘干处理,采用喷雾烘干器进行喷雾烘干,喷雾烘干的进风温度为80℃,出风温度为50℃,喷雾烘干至其含水量8~10%之间即可,经烘干后研磨成粉碎成细粉,过200目筛网即得所述茯苓粉;所述薄荷粉的加工方法是,选取新鲜薄荷清洗干净后,采用汽蒸方式经蒸熟后,再进行烘干处理,采用喷雾烘干器进行喷雾烘干,喷雾烘干的进风温度为80℃,出风温度为50℃,喷雾烘干至其含水量8~10%之间即可,经烘干后研磨成粉碎成细粉,过200目筛网即得所述薄荷粉。
(2)制浆调配:将步骤(1)所制备的红稗糊、山药糊和薏苡仁糊置打浆机制成混合糊,然后加入茯苓粉、薄荷粉、甜味剂和疏松剂,经充分搅拌均匀后,得混合物料;
(3)低温成熟:将步骤(2)所得的混合物料揉制成0.8kg重的圆柱条状,控制温度在3~4℃条件下,静止成熟45h,得成熟料;
(4)冷冻:将步骤(3)所得的成熟料置于温度为-13℃条件下,冷冻40h,得冷冻料;
(5)室温放置:将步骤(4)所得的冷冻料在温度为23~25℃条件下,放置90~100min,得半成品;
(6)切片:将步骤(5)所得的半成品切成2~3mm的薄片,厚薄均匀一致,并将薄片采取平铺方式置于不锈钢筛网摊放,得半成品薄片;
(7)干燥:将步骤(6)所得的半成品薄片先利用电热循环风进行恒温烘干处理,烘干温度为80℃,烘干温度为18min,经烘干后再采用远红外线进行干燥处理,干燥温度为75~80℃,干燥温度为80~90min,最后在室温条件冷却,控制水分含量在15~20%即可,得成品;
(8)包装:将步骤(7)所得的成品按不同包装规格采用塑料复合薄膜或铝泊软包装进行热封合,即得所述红稗保健休闲食品。
实施例2:
一种红稗保健休闲食品,所述保健休闲食品包括以下重量份的原料组成:红稗红稗95份、山药8份、薏仁6份、茯苓5份、薄荷4份、甜味剂3份和疏松剂1份;其中所述甜味剂由木糖醇、葡糖糖酸锌和蜂蜜按4:2:1的重量配比混合组成,所述疏松剂由碳酸氢钠和酒石酸氢钠按4:1的重量配比混合组成。
上述红稗保健休闲食品的制备方法,所述制备方法包括原料处理、制浆调配、低温成熟、冷冻、室温放置、切片、干燥和包装、具体包括如下步骤:
(1)原料处理:选择饱满、圆润的红稗原料经清洗干净后,采用低温烘培工艺,利用电热循环风进行烘焙,保持其营养成分不流失;先将红稗粒先送入旋转干燥机内干燥处理,烘干温度38~42℃,烘干时间控制在35~40分钟之间;然后在室温下冷却12分钟;经冷却后再进行烘焙,烘焙温度为78~82℃,烘焙时间为70~80分钟,烘焙至其含水量在4%,最后将经过烘焙后的红稗制备成红稗糊;同时分别选取山药、薏仁、茯苓和薄荷,分别制备成山药糊、薏仁糊、茯苓粉和薄荷粉;
其中所述红稗糊的加工方法是,先将经过烘焙后的红稗在常温条件下浸泡42h,每间隔12h换清水1次,经浸泡后采用汽蒸方式经蒸熟后,最后放入打浆机中经捣碎成糊状即得所述红稗糊;所述山药糊的加工方法是,选取新鲜山药去皮后清洗干净,然后采用汽蒸方式经蒸熟后,最后放入打浆机中经捣碎成糊状即得所述山药糊;所述薏仁糊的加工方法是,选取籽粒饱满的薏仁先通过焙炒,焙炒温度控制在85℃,焙炒直至色泽呈焦黄色时,然后在常温条件下浸泡42h,每间隔12h换清水1次,经浸泡后采用汽蒸方式经蒸熟后,最后放入打浆机中经捣碎成糊状即得所述薏仁糊;其中所述茯苓粉的加工方法是,选取新鲜茯苓清洗干净后,经切片后,采用汽蒸方式经蒸熟后,再进行烘干处理,采用喷雾烘干器进行喷雾烘干,喷雾烘干的进风温度为85℃,出风温度为50℃,喷雾烘干至其含水量8~10%之间即可,经烘干后研磨成粉碎成细粉,过200目筛网即得所述茯苓粉;所述薄荷粉的加工方法是,选取新鲜薄荷清洗干净后,采用汽蒸方式经蒸熟后,再进行烘干处理,采用喷雾烘干器进行喷雾烘干,喷雾烘干的进风温度为85℃,出风温度为50℃,喷雾烘干至其含水量8~10%之间即可,经烘干后研磨成粉碎成细粉,过200目筛网即得所述薄荷粉。
(2)制浆调配:将步骤(1)所制备的红稗糊、山药糊和薏苡仁糊置打浆机制成混合糊,然后加入茯苓粉、薄荷粉、甜味剂和疏松剂,经充分搅拌均匀后,得混合物料;
(3)低温成熟:将步骤(2)所得的混合物料揉制成0.5kg重的圆柱条状,控制温度在3~4℃条件下,静止成熟40h,得成熟料;
(4)冷冻:将步骤(3)所得的成熟料置于温度为-15℃条件下,冷冻36h,得冷冻料;
(5)室温放置:将步骤(4)所得的冷冻料在温度为22~24℃条件下,放置90~100min,得半成品;
(6)切片:将步骤(5)所得的半成品切成2~3mm的薄片,厚薄均匀一致,并将薄片采取平铺方式置于不锈钢筛网摊放,得半成品薄片;
(7)干燥:将步骤(6)所得的半成品薄片先利用电热循环风进行恒温烘干处理,烘干温度为80℃,烘干温度为15min,经烘干后再采用远红外线进行干燥处理,干燥温度为78~82℃,干燥温度为70~80min,最后在室温条件冷却,控制水分含量在15%即可,得成品;
(8)包装:将步骤(7)所得的成品按不同包装规格采用塑料复合薄膜或铝泊软包装进行热封合,即得所述红稗保健休闲食品。
实施例3:
一种红稗保健休闲食品,所述保健休闲食品包括以下重量份的原料组成:红稗100份、山药10份、薏仁8份、茯苓6份、薄荷5份、甜味剂4份和疏松剂1.5份;其中所述甜味剂由木糖醇、葡糖糖酸锌和蜂蜜按4:2:1的重量配比混合组成,所述疏松剂由碳酸氢钠和酒石酸氢钠按4:1的重量配比混合组成。
上述红稗保健休闲食品的制备方法,所述制备方法包括原料处理、制浆调配、低温成熟、冷冻、室温放置、切片、干燥和包装、具体包括如下步骤:
(1)原料处理:选择饱满、圆润的红稗原料经清洗干净后,采用低温烘培工艺,利用电热循环风进行烘焙,保持其营养成分不流失;先将红稗粒先送入旋转干燥机内干燥处理,烘干温度35~40℃,烘干时间控制在30~35分钟之间;然后在室温下冷却15分钟;经冷却后再进行烘焙,烘焙温度为80~85℃,烘焙时间为60~70分钟,烘焙至其含水量在4~6%之间即可,最后将经过烘焙后的红稗制备成红稗糊;同时分别选取山药、薏仁、茯苓和薄荷,分别制备成山药糊、薏仁糊、茯苓粉和薄荷粉;
其中所述红稗糊的加工方法是,先将经过烘焙后的红稗在常温条件下浸泡48h,每间隔12h换清水1次,经浸泡后采用汽蒸方式经蒸熟后,最后放入打浆机中经捣碎成糊状即得所述红稗糊;所述山药糊的加工方法是,选取新鲜山药去皮后清洗干净,然后采用汽蒸方式经蒸熟后,最后放入打浆机中经捣碎成糊状即得所述山药糊;所述薏仁糊的加工方法是,选取籽粒饱满的薏仁先通过焙炒,焙炒温度控制在90℃,焙炒直至色泽呈焦黄色时,然后在常温条件下浸泡48h,每间隔12h换清水1次,经浸泡后采用汽蒸方式经蒸熟后,最后放入打浆机中经捣碎成糊状即得所述薏仁糊;其中所述茯苓粉的加工方法是,选取新鲜茯苓清洗干净后,经切片后,采用汽蒸方式经蒸熟后,再进行烘干处理,采用喷雾烘干器进行喷雾烘干,喷雾烘干的进风温度为90℃,出风温度为45℃,喷雾烘干至其含水量8~10%之间即可,经烘干后研磨成粉碎成细粉,过200目筛网即得所述茯苓粉;所述薄荷粉的加工方法是,选取新鲜薄荷清洗干净后,采用汽蒸方式经蒸熟后,再进行烘干处理,采用喷雾烘干器进行喷雾烘干,喷雾烘干的进风温度为90℃,出风温度为45℃,喷雾烘干至其含水量8~10%之间即可,经烘干后研磨成粉碎成细粉,过200目筛网即得所述薄荷粉。
(2)制浆调配:将步骤(1)所制备的红稗糊、山药糊和薏苡仁糊置打浆机制成混合糊,然后加入茯苓粉、薄荷粉、甜味剂和疏松剂,经充分搅拌均匀后,得混合物料;
(3)低温成熟:将步骤(2)所得的混合物料揉制成1kg重的圆柱条状,控制温度在3~4℃条件下,静止成熟48h,得成熟料;
(4)冷冻:将步骤(3)所得的成熟料置于温度为-12℃条件下,冷冻48h,得冷冻料;
(5)室温放置:将步骤(4)所得的冷冻料在温度为20~22℃条件下,放置110~120min,得半成品;
(6)切片:将步骤(5)所得的半成品切成2~3mm的薄片,厚薄均匀一致,并将薄片采取平铺方式置于不锈钢筛网摊放,得半成品薄片;
(7)干燥:将步骤(6)所得的半成品薄片先利用电热循环风进行恒温烘干处理,烘干温度为80℃,烘干温度为20min,经烘干后再采用远红外线进行干燥处理,干燥温度为82~85℃,干燥温度为60~70min,最后在室温条件冷却,控制水分含量在15~20%即可,得成品;
(8)包装:将步骤(7)所得的成品按不同包装规格采用塑料复合薄膜或铝泊软包装进行热封合,即得所述红稗保健休闲食品。
以上所述仅为本发明的实施例,并非因此限制本发明的专利范围,凡是利用本发明说明书内容所作的等效结构或等效流程变换,或直接或间接运用在其他相关的技术领域,均同理包括在本发明的专利保护范围内。
Claims (8)
1.一种红稗保健休闲食品,其特征在于,所述保健休闲食品包括以下重量份的原料组成:红稗90~100份、山药5~10份、薏仁4~8份、茯苓3~6份、薄荷2~5份、甜味剂2~4份和疏松剂0.5~1.5份。
2.根据权利要求1所述的红稗保健休闲食品,其特征在于,所述保健休闲食品包括以下重量百分比的原料:红稗95份、山药8份、薏仁6份、茯苓5份、薄荷4份、甜味剂3份和疏松剂1份;其中所述甜味剂由木糖醇、葡糖糖酸锌和蜂蜜按4:2:1的重量配比混合组成,所述疏松剂由碳酸氢钠和酒石酸氢钠按4:1的重量配比混合组成。
3.一种制备如权利要求1或2所述的红稗保健休闲食品的制备方法,其特征在于,所述制备方法包括原料处理、制浆调配、低温成熟、冷冻、室温放置、切片、干燥和包装、具体包括如下步骤:
(1)原料处理:选择饱满、圆润的红稗原料经清洗干净后,采用低温烘培工艺,利用电热循环风进行烘焙,保持其营养成分不流失;先将红稗粒先送入旋转干燥机内干燥处理,烘干温度35~45℃,烘干时间控制在30~40分钟之间;然后在室温下冷却10~15分钟;经冷却后再进行烘焙,烘焙温度为75~85℃,烘焙时间为60~90分钟,烘焙至其含水量在4~6%之间即可,最后将经过烘焙后的红稗制备成红稗糊;同时分别选取山药、薏仁、茯苓和薄荷,分别制备成山药糊、薏仁糊、茯苓粉和薄荷粉;
(2)制浆调配:将步骤(1)所制备的红稗糊、山药糊和薏苡仁糊置打浆机制成混合糊,然后加入茯苓粉、薄荷粉、甜味剂和疏松剂,经充分搅拌均匀后,得混合物料;
(3)低温成熟:将步骤(2)所得的混合物料揉制成0.5~1kg重的圆柱条状,控制温度在3~4℃条件下,静止成熟40~48h,得成熟料;
(4)冷冻:将步骤(3)所得的成熟料置于温度为-15~-12℃条件下,冷冻36~48h,得冷冻料;
(5)室温放置:将步骤(4)所得的冷冻料在温度为20~25℃条件下,放置90~120min,得半成品;
(6)切片:将步骤(5)所得的半成品切成2~3mm的薄片,厚薄均匀一致,并将薄片采取平铺方式置于不锈钢筛网摊放,得半成品薄片;
(7)干燥:将步骤(6)所得的半成品薄片先利用电热循环风进行恒温烘干处理,烘干温度为80℃,烘干温度为15~20min,经烘干后再采用远红外线进行干燥处理,干燥温度为75~85℃,干燥温度为60~90min,最后在室温条件冷却,控制水分含量在15~20%即可,得成品;
(8)包装:将步骤(7)所得的成品按不同包装规格采用塑料复合薄膜或铝泊软包装进行热封合,即得所述红稗保健休闲食品。
4.根据权利要求3所述的红稗保健休闲食品的制备方法,其特征在于:在所述步骤(1)原料处理过程中,其中所述红稗糊的加工方法是,先将经过烘焙后的红稗在常温条件下浸泡36~48h,每间隔12h换清水1次,经浸泡后采用汽蒸方式经蒸熟后,最后放入打浆机中经捣碎成糊状即得所述红稗糊。
5.根据权利要求3所述的红稗保健休闲食品的制备方法,其特征在于:在所述步骤(1)原料处理过程中,其中所述山药糊的加工方法是,选取新鲜山药去皮后清洗干净,然后采用汽蒸方式经蒸熟后,最后放入打浆机中经捣碎成糊状即得所述山药糊。
6.根据权利要求3所述的红稗保健休闲食品的制备方法,其特征在于:在所述步骤(1)原料处理过程中,其中所述薏仁糊的加工方法是,选取籽粒饱满的薏仁先通过焙炒,焙炒温度控制在80~90℃,焙炒直至色泽呈焦黄色时,然后在常温条件下浸泡36~48h,每间隔12h换清水1次,经浸泡后采用汽蒸方式经蒸熟后,最后放入打浆机中经捣碎成糊状即得所述薏仁糊。
7.根据权利要求3所述的红稗保健休闲食品的制备方法,其特征在于:在所述步骤(1)原料处理过程中,其中所述茯苓粉的加工方法是,选取新鲜茯苓清洗干净后,经切片后,采用汽蒸方式经蒸熟后,再进行烘干处理,采用喷雾烘干器进行喷雾烘干,喷雾烘干的进风温度为80~90℃,出风温度为45~55℃,喷雾烘干至其含水量8~10%之间即可,经烘干后研磨成粉碎成细粉,过200目筛网即得所述茯苓粉。
8.根据权利要求3所述的红稗保健休闲食品的制备方法,其特征在于:在所述步骤(1)原料处理过程中,其中所述薄荷粉的加工方法是,选取新鲜薄荷清洗干净后,采用汽蒸方式经蒸熟后,再进行烘干处理,采用喷雾烘干器进行喷雾烘干,喷雾烘干的进风温度为80~90℃,出风温度为45~55℃,喷雾烘干至其含水量8~10%之间即可,经烘干后研磨成粉碎成细粉,过200目筛网即得所述薄荷粉。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810817316.8A CN108887576A (zh) | 2018-07-24 | 2018-07-24 | 一种红稗保健休闲食品及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810817316.8A CN108887576A (zh) | 2018-07-24 | 2018-07-24 | 一种红稗保健休闲食品及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108887576A true CN108887576A (zh) | 2018-11-27 |
Family
ID=64351560
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810817316.8A Pending CN108887576A (zh) | 2018-07-24 | 2018-07-24 | 一种红稗保健休闲食品及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108887576A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109645467A (zh) * | 2019-01-22 | 2019-04-19 | 贵州老锄头食品股份有限公司 | 一种滋阴补血红稗冲调粉及其制备方法 |
CN109846034A (zh) * | 2019-01-22 | 2019-06-07 | 贵州老锄头食品股份有限公司 | 一种营养红稗冲调粉及其制备方法 |
CN113208042A (zh) * | 2021-04-29 | 2021-08-06 | 浙江工业大学 | 一种薏苡仁风味粉的制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102369967A (zh) * | 2010-08-22 | 2012-03-14 | 王辉 | 茯苓饼 |
CN103141735A (zh) * | 2013-04-02 | 2013-06-12 | 贵州大学 | 一种功能性复合营养强化休闲食品及制作方法 |
CN104872517A (zh) * | 2015-05-20 | 2015-09-02 | 遵义君惠园食品工程有限公司 | 复合红稗羹配方及其加工方法 |
CN107343519A (zh) * | 2017-08-15 | 2017-11-14 | 贵州老锄头食品股份有限公司 | 一种红稗饼干及其制作方法 |
-
2018
- 2018-07-24 CN CN201810817316.8A patent/CN108887576A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102369967A (zh) * | 2010-08-22 | 2012-03-14 | 王辉 | 茯苓饼 |
CN103141735A (zh) * | 2013-04-02 | 2013-06-12 | 贵州大学 | 一种功能性复合营养强化休闲食品及制作方法 |
CN104872517A (zh) * | 2015-05-20 | 2015-09-02 | 遵义君惠园食品工程有限公司 | 复合红稗羹配方及其加工方法 |
CN107343519A (zh) * | 2017-08-15 | 2017-11-14 | 贵州老锄头食品股份有限公司 | 一种红稗饼干及其制作方法 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109645467A (zh) * | 2019-01-22 | 2019-04-19 | 贵州老锄头食品股份有限公司 | 一种滋阴补血红稗冲调粉及其制备方法 |
CN109846034A (zh) * | 2019-01-22 | 2019-06-07 | 贵州老锄头食品股份有限公司 | 一种营养红稗冲调粉及其制备方法 |
CN113208042A (zh) * | 2021-04-29 | 2021-08-06 | 浙江工业大学 | 一种薏苡仁风味粉的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103070273B (zh) | 一种荞麦茶及其制备方法 | |
CN104758257B (zh) | 鲜铁皮石斛冻干粉和制法 | |
CN101690563B (zh) | 一种易于消化吸收的营养多粮米及其制备方法 | |
CN102987342A (zh) | 海带酸笋辣味食品的制作方法 | |
CN109043322A (zh) | 一种素食营养粉及其制备方法 | |
CN108887576A (zh) | 一种红稗保健休闲食品及其制备方法 | |
CN105851956A (zh) | 一种醇香风味人心果罐头 | |
CN104137970A (zh) | 一种杂粮面粉及其制备方法 | |
CN104757370A (zh) | 一种保健食品 | |
CN104605246A (zh) | 一种健脾和胃糯米团及其制备方法 | |
CN108902730A (zh) | 一种红稗健康营养面条及其制备方法 | |
CN104206978A (zh) | 一种绿豆芽复配的青稞面粉及其制备方法 | |
CN103271195A (zh) | 一种秋季养生擂茶及其制备方法 | |
CN103891828A (zh) | 一种含黄米和糜米的蛋筒及其制备方法 | |
CN103653142A (zh) | 杂粮保健饮料的制备方法 | |
CN108902692A (zh) | 一种红稗馒头及其制备方法 | |
CN103461565B (zh) | 一种冬季养身早茶袋泡茶 | |
CN105123876A (zh) | 一种葛根胖血滕饼干及其加工方法 | |
CN108783228A (zh) | 铁皮石斛面条及其制备方法 | |
CN106367282A (zh) | 一种米兰风味糯米酒的酿制方法 | |
CN103444937B (zh) | 一种秋季养身早茶袋泡茶 | |
CN109043332A (zh) | 一种红稗保健膨化食品及其制备方法 | |
CN106578441A (zh) | 一种具有增产鹿茸的鹿饲料 | |
CN106616317A (zh) | 一种桂香莲藕面条及其制备方法 | |
CN103444933B (zh) | 一种夏季养身中午茶袋泡茶 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181127 |
|
RJ01 | Rejection of invention patent application after publication |