CN108967852A - 一种养胃土豆米粉 - Google Patents
一种养胃土豆米粉 Download PDFInfo
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- CN108967852A CN108967852A CN201810718019.8A CN201810718019A CN108967852A CN 108967852 A CN108967852 A CN 108967852A CN 201810718019 A CN201810718019 A CN 201810718019A CN 108967852 A CN108967852 A CN 108967852A
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- parts
- rice
- nourishing
- flour
- rice flour
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 35
- 235000009566 rice Nutrition 0.000 title claims abstract description 35
- 235000013312 flour Nutrition 0.000 title claims abstract description 31
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 22
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 22
- 210000002784 stomach Anatomy 0.000 title claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 34
- 235000012907 honey Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000003130 Arctium lappa Nutrition 0.000 claims abstract description 9
- 235000008078 Arctium minus Nutrition 0.000 claims abstract description 9
- 241000208843 Arctium Species 0.000 claims description 8
- 239000000463 material Substances 0.000 claims 1
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 240000005528 Arctium lappa Species 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000020265 peanut milk Nutrition 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013311 vegetables Nutrition 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
- 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
- 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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种养胃土豆米粉，涉及米粉加工领域。一种养胃土豆米粉包含大米、土豆粉、牛蒡粉、山药粉、蜂蜜。本发明米粉柔韧、细腻，爽滑可口，加入牛蒡、山药粉、蜂蜜，更有利于消化，营养价值更高。
Description
技术领域
本发明涉及一种米粉加工。
背景技术
米粉，是指以大米为原料，经浸泡、蒸煮、压条等工序制成米制品。米粉质地柔韧，富有弹性，水煮不糊汤，干炒不易断，配以各种菜码或汤料进行汤煮或干炒，爽滑入味，深受广大南方消费者的喜爱。但传统米粉口味单一，营养单一，很难满足民众日益变化的需求。
发明内容
本发明的目的在于：针对上述问题，提供一种养胃土豆米粉。
本发明采用的技术方案如下：
一种养胃土豆米粉，包括由以下按重量配比的原料制成：大米70-90份、土豆粉10-20份、牛蒡粉5-10份、山药粉5-10份、蜂蜜0.1-0.5份。
优先地，包括由以下按重量配比的原料制成：大米80份、土豆粉10份、牛蒡粉5份、山药粉4.5份、蜂蜜0.5份。
优先地，包括由以下按重量配比的原料制成：大米78份、土豆粉12份、牛蒡粉6份、山药粉3.7份、蜂蜜0.3份。
本发明米粉柔韧、细腻，爽滑可口，加入牛蒡、山药粉、蜂蜜，更有利于消化，营养价值更高。
具体实施方式
本发明不局限于以下所述的具体实施方式，以下所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明的保护范围之内。
现结合实施例对本发明技术方案进行进一步说明：
一种养胃土豆米粉，包括由以下按重量配比的原料制成：大米78份、土豆粉12份、牛蒡粉6份、山药粉3.7份、蜂蜜0.3份。
本发明由以下步骤制得：
（1）将大米倒入浸泡池，浸泡4-6小时；
（2）将浸泡好的大米磨成米浆；
（3）将土豆粉、牛蒡粉、山药粉、蜂蜜倒入米浆中，缓慢搅动，直至混合均匀；
（4）将混合浆液放入帆布袋，封口，用重物挤压3-5小时，挤出其中水分；
（5）取出布袋中的米团，用蒸汽蒸熟；
（6）放入机械压成长条；
（7）将粉条挂于竹竿，晾晒2-3天；
（8）取下，即得。
Claims (3)
1.一种养胃土豆米粉，其特征在于：它包括大米、土豆粉、牛蒡粉、山药粉、蜂蜜；各种原料按重量分份比为：大米70-90份、土豆粉10-20份、牛蒡粉5-10份、山药粉5-10份、蜂蜜0.1-0.5份。
2.根据权利要求1所述的养胃土豆米粉，其特征在于：所述养胃土豆米粉由以下质量份数的各组分组成：大米80份、土豆粉10份、牛蒡粉5份、山药粉4.5份、蜂蜜0.5份。
3.根据权利要求1所述的养胃土豆米粉，其特征在于：所述养胃土豆米粉由以下质量份数的各组分组成：大米78份、土豆粉12份、牛蒡粉6份、山药粉3.7份、蜂蜜0.3份。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810718019.8A CN108967852A (zh) | 2018-06-30 | 2018-06-30 | 一种养胃土豆米粉 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810718019.8A CN108967852A (zh) | 2018-06-30 | 2018-06-30 | 一种养胃土豆米粉 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108967852A true CN108967852A (zh) | 2018-12-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810718019.8A Withdrawn CN108967852A (zh) | 2018-06-30 | 2018-06-30 | 一种养胃土豆米粉 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108967852A (zh) |
-
2018
- 2018-06-30 CN CN201810718019.8A patent/CN108967852A/zh not_active Withdrawn
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| PB01 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |