CN108967893A - 一种红枣口味的黄米团 - Google Patents
一种红枣口味的黄米团 Download PDFInfo
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Abstract
本发明涉及一种红枣口味的黄米团，属于保健食品技术领域。主要技术方案如下：一种红枣口味的黄米团，由如下质量份数的原料制备而成：大黄米粉800‑900份、糯米粉100份、白糖400份、紫花苜蓿60份、生姜20份、酵母6份、菊粉3份、薏仁150份、红枣50份、山药20份、银耳20份、中药提取物15份；本发明制备得到的红枣口味的黄米团表皮呈红褐色、软硬适中、弹性足，咀嚼有特殊烘焙香气和颗粒感，极大的丰富了黄米团的口感，提高了本产品的市场前景，本发明将中药中的有益成分提取后再添加到产品中，还明显降低了中药的不良气味。
Description
技术领域
本发明涉及保健食品技术领域，具体涉及一种红枣口味的黄米团。
背景技术
黄米团子又称粘豆包，是一种源于满洲的食品。满洲人传统上喜欢粘性的食品，有利于在寒冷的天气里长时间地进行户外活动，如狩猎等。随着人们生活水平不断提高，传统的黄米团子口味单一，不能满足消费者的需求。
苜蓿含有大量的蛋白质，丰富的碳水化合物和各种矿物元素及微生物，有“牧草之王”之美誉。苜蓿的蛋白含量比大豆和谷子蛋白质分别多1.3倍和3.57倍，苜蓿总营养比大豆和谷子多2.5倍和1.5倍。薏米微寒，长期服用，不但对胃不好，而且，会引发痛经，月经不调等问题，而且薏仁所含的糖类黏性较高，吃太多可能会妨碍消化。现有技术中虽然有苜蓿、薏米等具有保健功效的原料制备的保健食品，但是多存在口味不佳，产品形式不够新颖，消费量低，导致难以市场化推广。
发明内容
针对现有技术的不足，本发明提供一种以大黄米粉、糯米粉、紫花苜蓿、生姜、菊粉、薏仁等为主要原料制备的营养食品，并对各原料进行制备工艺的改造，使得到的产品口感适合消费者口味。
本发明的技术方案如下：一种红枣口味的黄米团，由如下质量份数的原料制备而成：
大黄米粉800-900份
糯米粉100份
白糖400份
紫花苜蓿60份
生姜20份
酵母6份
菊粉3份
薏仁150份
红枣50份
山药20份
银耳20份
中药提取物15份
所述的中药提取物的制备方法如下：将党参、黄芪、枸杞、冬虫夏草按照1:1:1:1的质量比例混合打粉得到混合粉末，将所述的混合粉末加100倍质量的纯净水，置于4℃下超声波辅助提取，超声波的功率为500W，超声波时间为10min，将超声波处理后的液体离心保留上清液，将上清液冷冻干燥得到中药提取物；
所述红枣口味的黄米团的制备方法如下：
(1)生姜20份榨汁得到姜汁，将紫花苜蓿60份、薏仁150份、银耳20份粉碎过100目，将姜汁加入到紫花苜蓿粉末、薏仁粉末、银耳粉末、菊粉3份、酵母6份中，再加入水80份搅拌揉成面团，压成1cm厚的面片，将面片置于28℃醒发6小时，醒发后表面均匀涂抹蜂蜜5份，置于烤箱中，上下火80℃烤制30分钟，冷却后，将烘烤后的面片用粉碎机粉碎成5-6mm的紫花苜蓿混合物碎屑；
(2)将新鲜红枣50份置于60℃烘干后粉碎过120目得到红枣粉，新鲜山药20份切片后置于60℃烘干，粉碎过100目得到山药粉；
(3)将大黄米粉800-900份、糯米粉100份、白糖400份将中药提取物、红枣粉、山药粉混合后加水1000份揉成面团；
(4)以步骤(1)制备得到的紫花苜蓿混合物碎屑均分后为馅料，以步骤(3)制备得到的面团均分后为饼皮，用饼皮将馅料包裹制成圆团，所述馅料与饼皮的质量比为1:1；
(5)将步骤(4)制成的圆团清蒸20分钟即得红枣口味的黄米团。
进一步的，所述的大黄米粉的质量分数为850份。
进一步的，所述的紫花苜蓿混合物碎屑粒径大小为5mm。
枣果实营养十分丰富，是我国历来称颂的大众滋补食品，并且素有“木本粮食”之称。枣果鲜食风味极佳，含糖量在19-44％之间。干制的红枣含糖量高达50-87％，每100克果肉发热量为309千卡，与大米，精白面粉相近，故有“木本粮食”之称。果实还含有蛋白质、脂肪及多种矿物质元素，如钙、磷、铁等，这些都是人体不可缺少的营养物质。接近成熟的鲜枣维生素C的含量极为丰富，一般每100g中含436.4-808.8mg，相当于苹果的100倍，柑桔的15-20倍。红枣含有18种氨基酸，其中有8种是人体不能合成的重要种类。我国民间流传的“天天吃仨枣，一辈子不见老”和“五谷加小枣，胜似灵芝草”的谚语充分说明了红枣的营养价值。
中药材和紫花苜蓿的各个组分之间互补互利，充分发挥各自有益功效。其中生姜山药则起健脾益胃、助消化的作用，红枣、党参和黄芪有益气养血、补气温阳的作用。薏米，在中药里称“薏苡仁”，具有健脾利湿和美白祛斑的功效，它可以治湿痹。红枣、党参和黄芪有益气养血补气温阳的作用。生姜用以中和薏仁的寒气，而山药则是健脾益胃、助消化。
紫花苜蓿促进体内滞留水分的排除，对于女性生理期水肿、痛风患者的尿酸排除，具有良好的效果。另外，紫花苜蓿中含有一种称为“植物皂素”的活性成分。在肠道中植物皂素对胆固醇有极大的亲合力，可以做油脂乳化剂，它与胆固醇会结合成一种不可溶的复合物，使身体无法吸收，与粪便一起排出。如此一来，可降低源自于饮食中胆固醇的摄取量，间接降低血液和组织中的胆固醇含量。同时，苜蓿含丰富矿物质，是极佳的碱性食品来源，对于平时常吃大鱼大肉、交际应酬饮酒的人们，可以帮助平衡身体中的酸碱性、避免血液的酸化。
本发明的有益效果如下：
(1)本发明添加新鲜红枣、新鲜山药经烘干粉碎制成的粉末，充分保留了天然活性成分，且红枣的香醇口感可平衡普通黄米团的朴实感；
(2)本发明将生姜榨汁后与紫花苜蓿、薏仁、银耳、菊粉混合后添加酵母发酵后烘焙，使其产生特殊的烘焙香气，再将其粉碎成颗粒约为5mm的碎屑，以此代替传统红豆沙为馅料食用时有特殊烘焙香气，面皮的黏软配合脆糯的馅心，使得本产品的口感、风味俱佳；另外，生姜汁经过高温烘焙其刺激性气味得到缓解，不再令人难以接受；另外，添加的菊粉具有抑菌效果，可大大提高本产品的保质期；
(3)将中药的有益成分提取后，添加到配方中，一是可以浓缩有益成分的浓度，另外，避免中药的植物粉末不易消化带来肠胃负担的问题，同时也大大提高了产品的保健作用。
具体实施方式
下面结合具体实施例对本发明做进一步的说明，若无特殊说明，本发明所用原料及设备均为本领域的常规技术。
实施例1
一种红枣口味的黄米团，是按照如下方法制备得到：
(1)制备中药提取物：将党参、黄芪、枸杞、冬虫夏草按照1:1:1:1的质量比例混合打粉得到混合粉末，将所述的混合粉末加100倍质量的纯净水，置于4℃下超声波辅助提取，超声波的功率为500W，超声波时间为10min，将超声波处理后的液体离心保留上清液，将上清液冷冻干燥得到中药提取物；
(2)生姜20份榨汁得到姜汁，将紫花苜蓿60份、薏仁150份、银耳20份粉碎过100目，将姜汁加入到紫花苜蓿粉末、薏仁粉末、银耳粉末、菊粉3份、酵母6份中，再加入水80份搅拌揉成面团，压成1cm厚的面片，将面片置于28℃醒发6小时，醒发后表面均匀涂抹蜂蜜5份，置于烤箱中，上下火80℃烤制30分钟，冷却后，将烘烤后的面片用粉碎机粉碎成5mm的紫花苜蓿混合物碎屑；
(3)将新鲜红枣50份置于60℃烘干后粉碎过120目得到红枣粉，新鲜山药20份切片后置于60℃烘干，粉碎过100目得到山药粉；
(4)将大黄米粉800份、糯米粉100份、白糖400份将中药提取物、红枣粉、山药粉混合后加水1000份揉成面团；
(5)以步骤(2)制备得到的紫花苜蓿混合物碎屑均分后为馅料，以步骤(4)制备得到的面团均分后为饼皮，用饼皮将馅料包裹制成圆团，所述馅料与饼皮的质量比为1:1；
(6)将步骤(5)制成的圆团清蒸20分钟即得红枣口味的黄米团。
实施例2
一种红枣口味的黄米团，是按照如下方法制备得到：
(1)制备中药提取物：将党参、黄芪、枸杞、冬虫夏草按照1:1:1:1的质量比例混合打粉得到混合粉末，将所述的混合粉末加100倍质量的纯净水，置于4℃下超声波辅助提取，超声波的功率为500W，超声波时间为10min，将超声波处理后的液体离心保留上清液，将上清液冷冻干燥得到中药提取物；
(2)生姜20份榨汁得到姜汁，将紫花苜蓿60份、薏仁150份、银耳20份粉碎过100目，将姜汁加入到紫花苜蓿粉末、薏仁粉末、银耳粉末、菊粉3份、酵母6份中，再加入水80份搅拌揉成面团，压成1cm厚的面片，将面片置于28℃醒发6小时，醒发后表面均匀涂抹蜂蜜5份，置于烤箱中，上下火80℃烤制30分钟，冷却后，将烘烤后的面片用粉碎机粉碎成6mm的紫花苜蓿混合物碎屑；
(3)将新鲜红枣50份置于60℃烘干后粉碎过120目得到红枣粉，新鲜山药20份切片后置于60℃烘干，粉碎过100目得到山药粉；
(4)将大黄米粉900份、糯米粉100份、白糖400份将中药提取物、红枣粉、山药粉混合后加水1000份揉成面团；
(5)以步骤(2)制备得到的紫花苜蓿混合物碎屑均分后为馅料，以步骤(4)制备得到的面团均分后为饼皮，用饼皮将馅料包裹制成圆团，所述馅料与饼皮的质量比为1:1；
(6)将步骤(5)制成的圆团清蒸20分钟即得红枣口味的黄米团。
实施例3
一种红枣口味的黄米团，是按照如下方法制备得到：
(1)制备中药提取物：将党参、黄芪、枸杞、冬虫夏草按照1:1:1:1的质量比例混合打粉得到混合粉末，将所述的混合粉末加100倍质量的纯净水，置于4℃下超声波辅助提取，超声波的功率为500W，超声波时间为10min，将超声波处理后的液体离心保留上清液，将上清液冷冻干燥得到中药提取物；
(2)生姜20份榨汁得到姜汁，将紫花苜蓿60份、薏仁150份、银耳20份粉碎过100目，将姜汁加入到紫花苜蓿粉末、薏仁粉末、银耳粉末、菊粉3份、酵母6份中，再加入水80份搅拌揉成面团，压成1cm厚的面片，将面片置于28℃醒发6小时，醒发后表面均匀涂抹蜂蜜5份，置于烤箱中，上下火80℃烤制30分钟，冷却后，将烘烤后的面片用粉碎机粉碎成6mm的紫花苜蓿混合物碎屑；
(3)将新鲜红枣50份置于60℃烘干后粉碎过120目得到红枣粉，新鲜山药20份切片后置于60℃烘干，粉碎过100目得到山药粉；
(4)将大黄米粉850份、糯米粉100份、白糖400份将中药提取物、红枣粉、山药粉混合后加水1000份揉成面团；
(5)以步骤(2)制备得到的紫花苜蓿混合物碎屑均分后为馅料，以步骤(4)制备得到的面团均分后为饼皮，用饼皮将馅料包裹制成圆团，所述馅料与饼皮的质量比为1:1；
(6)将步骤(5)制成的圆团清蒸20分钟即得红枣口味的黄米团。
表1红枣口味的黄米团感官评定表
本表是30位食品领域专家进行评价打分的所得平均值。
由上表知，本发明制备得到的红枣口味的黄米团表皮呈红褐色、软硬适中、弹性足，咀嚼有特殊烘焙香气和颗粒感，极大的丰富了黄米团的口感，提高了本产品的市场前景，本发明将中药中的有益成分提取后再添加到产品中，明显降低了中药的不良气味。
上述实施例只是用于对本发明的举例和说明，而非意在将本发明限制于所描述的实施例范围内。此外本领域技术人员可以理解的是，本发明不局限于上述实施例，根据本发明的教导还可以做出更多种的变型和修改，这些变型和修改均落在本发明所要求保护的范围内。
Claims (3)
1.一种红枣口味的黄米团，其特征在于，由如下质量份数的原料制备而成：
大黄米粉800-900份
糯米粉100份
白糖400份
紫花苜蓿60份
生姜20份
酵母6份
菊粉3份
薏仁150份
红枣50份
山药20份
银耳20份
中药提取物15份
所述的中药提取物的制备方法如下：将党参、黄芪、枸杞、冬虫夏草按照1:1:1:1的质量比例混合打粉得到混合粉末，将所述的混合粉末加100倍质量的纯净水，置于4℃下超声波辅助提取，超声波的功率为500W，超声波时间为10min，将超声波处理后的液体离心保留上清液，将上清液冷冻干燥得到中药提取物；
所述红枣口味的黄米团的制备方法如下：
(1)生姜20份榨汁得到姜汁，将紫花苜蓿60份、薏仁150份、银耳20份粉碎过100目，将姜汁加入到紫花苜蓿粉末、薏仁粉末、银耳粉末、菊粉3份、酵母6份中，再加入水80份搅拌揉成面团，压成1cm厚的面片，将面片置于28℃醒发6小时，醒发后表面均匀涂抹蜂蜜5份，置于烤箱中，上下火80℃烤制30分钟，冷却后，将烘烤后的面片用粉碎机粉碎成5-6mm的紫花苜蓿混合物碎屑；
(2)将新鲜红枣50份置于60℃烘干后粉碎过120目得到红枣粉，新鲜山药20份切片后置于60℃烘干，粉碎过100目得到山药粉；
(3)将大黄米粉800-900份、糯米粉100份、白糖400份将中药提取物、红枣粉、山药粉混合后加水1000份揉成面团；
(4)以步骤(1)制备得到的紫花苜蓿混合物碎屑均分后为馅料，以步骤(3)制备得到的面团均分后为饼皮，用饼皮将馅料包裹制成圆团，所述馅料与饼皮的质量比为1:1；
(5)将步骤(4)制成的圆团清蒸20分钟即得红枣口味的黄米团。
2.如权利要求1所述的一种红枣口味的黄米团，其特征在于，所述的大黄米粉的质量分数为850份。
3.如权利要求1所述的一种红枣口味的黄米团，其特征在于，所述的紫花苜蓿混合物碎屑粒径大小为5mm。
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Application publication date: 20181211 |