CN108968048A - 一种五色营养早餐及其制备方法 - Google Patents
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Abstract
本发明公开了一种五色营养早餐及其制备方法,以红色食材、黄色食材、绿色食材、白色食材和黑色食材经过加工制成营养早餐;制备方法:选材、初步处理、磨粉、调配、制粒、装袋;所述红色食材、黄色食材、绿色食材、白色食材和黑色食材分别以生鲜纯天然原料并通过合理的配比配制而成,生鲜纯天然原料采用冻干技术,最大程度上保留了原料的营养成分和原有风味;该早餐食用方便,开袋冲饮即食,不仅具有天然果蔬的口味、口感佳,而且结合五行养生原理,能够满足人体对营养物质的需求,适于长期食用,不会对人体造成副作用。本发明制备方法简单,易于工业化生产。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种五色营养早餐及其制备方法。
背景技术
随着现在生活节奏的加快,尤其是对于上班族来说,为了节约时间,多数人都是选择方便食品,即使是做饭也仅仅是简单的一两样菜,难以满足身体对多种营养物质的需求,长期如此极容易导致营养不良,身体素质下降。为此很多人为了补充营养,服用一些维生素片或者蛋白质粉之类的保健药品,但这些药品口感较差,多数人难以坚持服用,而且长期服用对人体也会造成一些副作用,因为这些药品里添加了很多的化学制剂,并不是纯天然成分。
中国很早以前就提出了五行理论,五行即金、木、水、火、土。人体五脏亦属五行,五行、五色、五脏之间的联系为:肝属木,主疏泄,喜清凉,属绿色,多吃绿色食物疏肝排毒;肺属金,主皮毛,喜滋润,属白色,多吃白色食物润肺养颜;心属火,主血脉,喜降火、清血,属红色,多吃红色食物养心活血;肾脏属水,主水液,喜滋补,属黑色,多吃黑色食物补肾强精;脾脏属土,主运化,喜温热,属黄色,多吃黄色食物健脾补气。
近些年,随着消费者营养保健意识的提高以及营养品市场的日益激烈竞争,开发出的新系列营养食品越来越受到消费者的青睐,目前现有市场和相关文献中报道的以五行理论为基础开发的营养食品种类少、配方单一,为满足其市场竞争力的需求,需开发一种以五行理论为基础开发的营养养生新品种。
发明内容
本发明的目的在于提供一种五色营养早餐及其制备方法,该营养早餐能保留原料的原有风味,口感佳,可具有天然果蔬的口味,且结合五行养生原理,能够满足人体对营养物质的需求;该制备方法简单,可实现工业化生产。
为实现上述目的,一种五色营养早餐,包括红色食材、黄色食材、绿色食材、白色食材和黑色食材,各种食材由以下重量份的组分组成:
(1)红色食材:红枣10~15份、红提2~3份、樱桃2~3份、草莓2~3份、山楂1~1.5份、红苹果2~3份、李子1~2份、枸杞1~1.5份、番茄2~3份、红甜椒0.5~1份、胡萝卜1~2份、红菇1~2份、火龙果2~3份、红荔枝2~3份、石榴2~3份、红橘2~3份、柿子2~3份、红豆2~3份、花生仁2~3份、红玫瑰2~3份、百香果1~2份;
(2)黄色食材:菠萝20~25份、柠檬5~8份、橘子2~3份、橙子2~3份、柚子2~3份、香蕉2~3份、木瓜2~3份、南瓜1~2份、黄豆芽1~2份、芒果1~2份、黄桃2~3份、黄杏2~3份、黄玉米粒5~8份、小米1~2份、黄豆1~2份、哈密瓜1~2份、土豆1~2份、菊花1~2份、杨桃1~2份、金橘1~2份;
(3)绿色食材:大麦若叶20~30份、橄榄10~15份、猕猴桃5~10份、芹菜1~2份、黄瓜1~2份、苦瓜1~2份、丝瓜1~2份、菠菜1~3份、生菜2~3份、西兰花2~3份、卷心菜1~2份、油菜2~5份、蚕豆1~2份、豌豆1~2份、扁豆1~2份、刀豆1~2份、绿豆5~8份、海带1~2份、毛豆1~2份、豇豆1~2份、韭菜1~2份、西葫芦1~2份、油麦菜1~2份、芦笋1~2份;
(4)白色食材:椰子20~30份、山药2~3份、白蘑菇10~15份、鸭梨1~2份、白兰瓜1~2份、菜花1~2份、百合1~2份、白芝麻1~2份、莲藕3~5份、银耳1~2份、白萝卜1~2份、大白菜1~2份、燕麦1~2份、糯米1~2份、杏仁1~2份、大蒜0.5~1份;
(5)黑色食材:黑枣20~30份、乌梅10~15份、栗子5~8份、桑葚2~3份、茄子2~3份、香菇1~2份、黑木耳1~2份、黑米2~4份、黑豆1~2份、荞麦1~2份、紫菜1~2份、黑胡椒0.1~0.5份、黑葡萄1~2份、罗汉果1~2份、山竹2~3份、紫米2~3份、紫罗兰2~3份、无花果2~3份、洋葱2~3份、西梅2~3份、蔓越莓2~3份、杨梅2~3份、紫苋菜2~3份、黑玉米粒2~3份、紫玫瑰2~3份。
优选的,各种食材由以下重量份的组分组成:
(1)红色食材:红枣12份、红提2.5份、樱桃2.5份、草莓2.5份、山楂1.3份、红苹果2.5份、李子1.5份、枸杞1.3份、番茄2.5份、红甜椒0.8份、胡萝卜1.5份、红菇1.5份、火龙果2.5份、红荔枝2.5份、石榴2.5份、红橘2.5份、柿子2.5份、红豆2.5份、花生仁2.5份、红玫瑰2.5份、百香果1.5份;
(2)黄色食材:菠萝23份、柠檬6份、橘子2.5份、橙子2.5份、柚子2.5份、香蕉2.5份、木瓜2.5份、南瓜1.5份、黄豆芽1.5份、芒果1.5份、黄桃2.5份、黄杏2.5份、黄玉米粒7份、小米1.5份、黄豆1.5份、哈密瓜1.5份、土豆1.5份、菊花1.5份、杨桃1.5份、金橘1.5份;
(3)绿色食材:大麦若叶25份、橄榄13份、猕猴桃7份、芹菜1.5份、黄瓜1.5份、苦瓜1.5份、丝瓜1.5份、菠菜2份、生菜2.5份、西兰花2.5份、卷心菜1.5份、油菜3份、蚕豆1.5份、豌豆1.5份、扁豆1.5份、刀豆1.5份、绿豆7份、海带1.5份、毛豆1.5份、豇豆1.5份、韭菜1.5份、西葫芦1.5份、油麦菜1.5份、芦笋1.5份;
(4)白色食材:椰子25份、山药2.5份、白蘑菇12份、鸭梨1.5份、白兰瓜1.5份、菜花1.5份、百合1.5份、白芝麻1.5份、莲藕4份、银耳1.5份、白萝卜1.5份、大白菜1.5份、燕麦1.5份、糯米1.5份、杏仁1.5份、大蒜0.8份;
(5)黑色食材:黑枣25份、乌梅13份、栗子7份、桑葚2.5份、茄子2.5份、香菇1.5份、黑木耳1.5份、黑米3份、黑豆1.5份、荞麦1.5份、紫菜1.5份、黑胡椒0.3份、黑葡萄1.5份、罗汉果1.5份、山竹2.5份、紫米2.5份、紫罗兰2.5份、无花果2.5份、洋葱2.5份、西梅2.5份、蔓越莓2.5份、杨梅2.5份、紫苋菜2.5份、黑玉米粒2.5份、紫玫瑰2.5份。
一种五色营养早餐的制备方法,包括以下步骤:
(1)选材:选择无病虫害、无腐烂、无霉变斑点的新鲜食材,经过检验合格后放置于冷库保鲜,备用;
(2)初步处理:将需要切粒的食材分别清洗干净后进行切粒,再将切粒后的食材以及枸杞、石榴、红豆、花生仁、百香果、黄玉米粒、小米、黄豆、豌豆、绿豆、白芝麻、燕麦、糯米、桑葚、黑米、黑豆、荞麦、黑胡椒、紫米、黑玉米粒分别均匀的摊铺到不锈钢托盘上,摊铺厚度为1~2cm,冻干温度设定为-50~-30℃,冷冻18~24h后,将冻干后的食材分别装入铝箔袋送入仓库备用;
所述需要切粒的食材为:红枣、红提、樱桃、草莓、山楂、红苹果、李子、番茄、红甜椒、胡萝卜、红菇、火龙果、红荔枝、红橘、柿子、红玫瑰、菠萝、柠檬、橘子、橙子、柚子、香蕉、木瓜、南瓜、黄豆芽、芒果、黄桃、黄杏、哈密瓜、土豆、菊花、杨桃、金橘、大麦若叶、橄榄、猕猴桃、芹菜、黄瓜、苦瓜、丝瓜、菠菜、生菜、西兰花、卷心菜、油菜、蚕豆、扁豆、刀豆、海带、毛豆、豇豆、韭菜、西葫芦、油麦菜、芦笋、椰子、山药、白蘑菇、鸭梨、白兰瓜、菜花、百合、莲藕、银耳、白萝卜、大白菜、杏仁、大蒜、黑枣、乌梅、栗子、茄子、香菇、黑木耳、紫菜、黑葡萄、罗汉果、山竹、紫罗兰、无花果、洋葱、西梅、蔓越莓、杨梅、紫苋菜、紫玫瑰;
(3)磨粉:将上述冻干后的每种食材分别进行磨粉,磨粉细度为450~550目,将磨粉的每种食材装入密封袋中保存待用;
(4)调配:将步骤(3)磨粉后的红色食材、黄色食材、绿色食材、白色食材和黑色食材分别与辅料倒入混合机中混合25~35min得到红色混合食材、黄色混合食材、绿色混合食材、白色混合食材和黑色混合食材,将该5种混合食材分别装入铝箔袋备用;所述辅料包括小苏打和柠檬酸;
(5)制粒、装袋:将红色混合食材、黄色混合食材、绿色混合食材、白色混合食材和黑色混合食材分别送入挤压造粒机中制备出红色脆谷粒、黄色脆谷粒、绿色脆谷粒、白色脆谷粒和黑色脆谷粒,最后进行定量包装,装袋,每袋中红色脆谷粒、黄色脆谷粒、绿色脆谷粒、白色脆谷粒和黑色脆谷粒分别各占20%。
优选的,所述步骤(4)中的辅料包括0.1~0.3份的小苏打和0.1~0.3份的柠檬酸,所述步骤(4)中的辅料还包括以下重量份的组分:麦芽糖醇10~15份、脱脂乳粉2~3份、魔芋粉0.5~1份、大豆磷脂1~2份、米粉5~10份、浓缩乳清蛋白粉1~2份、低聚果糖2~3份、食盐0.1~0.3份、酵母提取物0.5~0.9份、叶酸0.1~0.3份、维生素c 0.1~0.3份、维生素b0.1~0.3份。
优选的,所述步骤(4)中辅料还包括以下重量份的组分:麦芽糖醇12份、脱脂乳粉2.5份、魔芋粉0.8份、大豆磷脂1.5份、米粉8份、浓缩乳清蛋白粉1.5份、低聚果糖2.5份、食盐0.2份、酵母提取物0.7份、叶酸0.2份、维生素c 0.2份、维生素b 0.2份。
优选的,所述步骤(2)中冻干温度设定为-40℃。
优选的,所述步骤(3)中磨粉细度为500目。
优选的,所述步骤(4)中的混合机为双锥混合机。
优选的,所述步骤(4)中切粒规格为(3~5mm)×(3~5mm)×(2~3mm)。与现有技术相比,本发明以红色食材、黄色食材、绿色食材、白色食材和黑色食材经过加工制成早餐,红色食材、黄色食材、绿色食材、白色食材和黑色食材分别以生鲜纯天然原料并通过合理的配比配制而成,生鲜纯天然原料采用冻干技术,最大程度上保留了原料的营养成分和原有风味;该早餐食用方便,辅料中含有少量柠檬酸和小苏打,从而促进脆谷粒快速溶解,开袋冲饮即食,不仅具有天然果蔬的口味、口感佳,而且结合五行养生原理,能够满足人体对营养物质的需求,适于长期食用,不会对人体造成副作用。本发明制备早餐时控制磨粉细度为450~550目,使冻干原料中的营养最大程度的释放出来,使人体更容易吸收,本发明制备方法简单,易于工业化生产。
具体实施方式
以下结合实施例对本发明作进一步详细说明。
实施例一
一种五色营养早餐,包括红色食材、黄色食材、绿色食材、白色食材和黑色食材,各种食材由以下重量份的组分组成:
(1)红色食材:红枣10份、红提2份、樱桃2份、草莓2份、山楂1份、红苹果2份、李子1份、枸杞1份、番茄2份、红甜椒0.5份、胡萝卜1份、红菇1份、火龙果2份、红荔枝2份、石榴2份、红橘2份、柿子2份、红豆2份、花生仁2份、红玫瑰2份、百香果1份;
(2)黄色食材:菠萝20份、柠檬5份、橘子2份、橙子2份、柚子2份、香蕉2份、木瓜2份、南瓜1份、黄豆芽1份、芒果1份、黄桃2份、黄杏2份、黄玉米粒5份、小米1份、黄豆1份、哈密瓜1份、土豆1份、菊花1份、杨桃1份、金橘1份;
(3)绿色食材:大麦若叶20份、橄榄10份、猕猴桃5份、芹菜1份、黄瓜1份、苦瓜1份、丝瓜1份、菠菜1份、生菜2份、西兰花2份、卷心菜1份、油菜2份、蚕豆1份、豌豆1份、扁豆1份、刀豆1份、绿豆5份、海带1份、毛豆1份、豇豆1份、韭菜1份、西葫芦1份、油麦菜1份、芦笋1份;
(4)白色食材:椰子20份、山药2份、白蘑菇10份、鸭梨1份、白兰瓜1份、菜花1份、百合1份、白芝麻1份、莲藕3份、银耳1份、白萝卜1份、大白菜1份、燕麦1份、糯米1份、杏仁1份、大蒜0.5份;
(5)黑色食材:黑枣20份、乌梅10份、栗子5份、桑葚2份、茄子2份、香菇1份、黑木耳1份、黑米2份、黑豆1份、荞麦1份、紫菜1份、黑胡椒0.1份、黑葡萄1份、罗汉果1份、山竹2份、紫米2份、紫罗兰2份、无花果2份、洋葱2份、西梅2份、蔓越莓2份、杨梅2份、紫苋菜2份、黑玉米粒2份、紫玫瑰2份。
一种五色营养早餐的制备方法,包括以下步骤:
(1)选材:选择无病虫害、无腐烂、无霉变斑点的新鲜食材,经过检验合格后放置于冷库保鲜,备用;
(2)初步处理:将需要切粒的食材分别清洗干净后进行切粒,切粒规格为3mm×3mm×2mm,然后将切粒后的食材以及枸杞、石榴、红豆、花生仁、百香果、黄玉米粒、小米、黄豆、豌豆、绿豆、白芝麻、燕麦、糯米、桑葚、黑米、黑豆、荞麦、黑胡椒、紫米、黑玉米粒分别均匀的摊铺到不锈钢托盘上,摊铺厚度为1~2cm,冻干温度设定为-50℃,冷冻18~24h后,将冻干后的食材分别装入铝箔袋送入仓库备用;
所述需要切粒的食材为:红枣、红提、樱桃、草莓、山楂、红苹果、李子、番茄、红甜椒、胡萝卜、红菇、火龙果、红荔枝、红橘、柿子、红玫瑰、菠萝、柠檬、橘子、橙子、柚子、香蕉、木瓜、南瓜、黄豆芽、芒果、黄桃、黄杏、哈密瓜、土豆、菊花、杨桃、金橘、大麦若叶、橄榄、猕猴桃、芹菜、黄瓜、苦瓜、丝瓜、菠菜、生菜、西兰花、卷心菜、油菜、蚕豆、扁豆、刀豆、海带、毛豆、豇豆、韭菜、西葫芦、油麦菜、芦笋、椰子、山药、白蘑菇、鸭梨、白兰瓜、菜花、百合、莲藕、银耳、白萝卜、大白菜、杏仁、大蒜、黑枣、乌梅、栗子、茄子、香菇、黑木耳、紫菜、黑葡萄、罗汉果、山竹、紫罗兰、无花果、洋葱、西梅、蔓越莓、杨梅、紫苋菜、紫玫瑰;
(3)磨粉:将上述冻干后的每种食材分别进行磨粉,磨粉细度为450目,将磨粉的每种食材装入密封袋中保存待用;
(4)调配:将步骤(3)磨粉后的红色食材、黄色食材、绿色食材、白色食材和黑色食材分别与辅料倒入混合机中混合25~35min得到红色混合食材、黄色混合食材、绿色混合食材、白色混合食材和黑色混合食材,将该5种混合食材分别装入铝箔袋备用;所述辅料包括以下重量份的组分:小苏打0.1份、柠檬酸0.1份、麦芽糖醇10份、脱脂乳粉2份、魔芋粉0.5份、大豆磷脂1份、米粉5份、浓缩乳清蛋白粉1份、低聚果糖2份、食盐0.1份、酵母提取物0.5份、叶酸0.1份、维生素c 0.1份、维生素b 0.1份;
(5)制粒、装袋:将红色混合食材、黄色混合食材、绿色混合食材、白色混合食材和黑色混合食材分别送入挤压造粒机中制备出红色脆谷粒、黄色脆谷粒、绿色脆谷粒、白色脆谷粒和黑色脆谷粒,最后进行定量包装,装袋,每袋中红色脆谷粒、黄色脆谷粒、绿色脆谷粒、白色脆谷粒和黑色脆谷粒分别各占20%。
实施例一所述营养早餐营养成分分析如下:每100g早餐中含有能量361KJ,蛋白质14.4g,脂肪9.5g,碳水化合物50.1g。
实施例二
一种五色营养早餐,包括红色食材、黄色食材、绿色食材、白色食材和黑色食材,各种食材由以下重量份的组分组成:
(1)红色食材:红枣12份、红提2.5份、樱桃2.5份、草莓2.5份、山楂1.3份、红苹果2.5份、李子1.5份、枸杞1.3份、番茄2.5份、红甜椒0.8份、胡萝卜1.5份、红菇1.5份、火龙果2.5份、红荔枝2.5份、石榴2.5份、红橘2.5份、柿子2.5份、红豆2.5份、花生仁2.5份、红玫瑰2.5份、百香果1.5份;
(2)黄色食材:菠萝23份、柠檬6份、橘子2.5份、橙子2.5份、柚子2.5份、香蕉2.5份、木瓜2.5份、南瓜1.5份、黄豆芽1.5份、芒果1.5份、黄桃2.5份、黄杏2.5份、黄玉米粒7份、小米1.5份、黄豆1.5份、哈密瓜1.5份、土豆1.5份、菊花1.5份、杨桃1.5份、金橘1.5份;
(3)绿色食材:大麦若叶25份、橄榄13份、猕猴桃7份、芹菜1.5份、黄瓜1.5份、苦瓜1.5份、丝瓜1.5份、菠菜2份、生菜2.5份、西兰花2.5份、卷心菜1.5份、油菜3份、蚕豆1.5份、豌豆1.5份、扁豆1.5份、刀豆1.5份、绿豆7份、海带1.5份、毛豆1.5份、豇豆1.5份、韭菜1.5份、西葫芦1.5份、油麦菜1.5份、芦笋1.5份;
(4)白色食材:椰子25份、山药2.5份、白蘑菇12份、鸭梨1.5份、白兰瓜1.5份、菜花1.5份、百合1.5份、白芝麻1.5份、莲藕4份、银耳1.5份、白萝卜1.5份、大白菜1.5份、燕麦1.5份、糯米1.5份、杏仁1.5份、大蒜0.8份;
(5)黑色食材:黑枣25份、乌梅13份、栗子7份、桑葚2.5份、茄子2.5份、香菇1.5份、黑木耳1.5份、黑米3份、黑豆1.5份、荞麦1.5份、紫菜1.5份、黑胡椒0.3份、黑葡萄1.5份、罗汉果1.5份、山竹2.5份、紫米2.5份、紫罗兰2.5份、无花果2.5份、洋葱2.5份、西梅2.5份、蔓越莓2.5份、杨梅2.5份、紫苋菜2.5份、黑玉米粒2.5份、紫玫瑰2.5份。
一种五色营养早餐的制备方法,包括以下步骤:
(1)选材:选择无病虫害、无腐烂、无霉变斑点的新鲜食材,经过检验合格后放置于冷库保鲜,备用;
(2)初步处理:将需要切粒的食材分别清洗干净后进行切粒,切粒规格为4mm×4mm×2.5mm,然后将切粒后的食材以及枸杞、石榴、红豆、花生仁、百香果、黄玉米粒、小米、黄豆、豌豆、绿豆、白芝麻、燕麦、糯米、桑葚、黑米、黑豆、荞麦、黑胡椒、紫米、黑玉米粒分别均匀的摊铺到不锈钢托盘上,摊铺厚度为1~2cm,冻干温度设定为-40℃,冷冻18~24h后,将冻干后的食材分别装入铝箔袋送入仓库备用;所述需要切粒的食材同实施例一;
(3)磨粉:将上述冻干后的每种食材分别进行磨粉,磨粉细度为500目,将磨粉的每种食材装入密封袋中保存待用;
(4)调配:将步骤(3)磨粉后的红色食材、黄色食材、绿色食材、白色食材和黑色食材分别与辅料倒入混合机中混合25~35min得到红色混合食材、黄色混合食材、绿色混合食材、白色混合食材和黑色混合食材,将该5种混合食材分别装入铝箔袋备用;所述辅料包括以下重量份的组分:小苏打0.2份、柠檬酸0.2份、麦芽糖醇12份、脱脂乳粉2.5份、魔芋粉0.8份、大豆磷脂1.5份、米粉8份、浓缩乳清蛋白粉1.5份、低聚果糖2.5份、食盐0.2份、酵母提取物0.7份、叶酸0.2份、维生素c 0.2份、维生素b 0.2份;
(5)制粒、装袋:将红色混合食材、黄色混合食材、绿色混合食材、白色混合食材和黑色混合食材分别送入挤压造粒机中制备出红色脆谷粒、黄色脆谷粒、绿色脆谷粒、白色脆谷粒和黑色脆谷粒,最后进行定量包装,装袋,每袋中红色脆谷粒、黄色脆谷粒、绿色脆谷粒、白色脆谷粒和黑色脆谷粒分别各占20%。
实施例二所述营养早餐营养成分分析如下:每100g早餐中含有能量392KJ,蛋白质16.8g,脂肪12.7g,碳水化合物69.9g。
实施例三
一种五色营养早餐,包括红色食材、黄色食材、绿色食材、白色食材和黑色食材,各种食材由以下重量份的组分组成:
(1)红色食材:红枣15份、红提3份、樱桃3份、草莓3份、山楂1.5份、红苹果3份、李子2份、枸杞1.5份、番茄3份、红甜椒1份、胡萝卜2份、红菇2份、火龙果3份、红荔枝3份、石榴3份、红橘3份、柿子3份、红豆3份、花生仁3份、红玫瑰3份、百香果2份;
(2)黄色食材:菠萝25份、柠檬8份、橘子3份、橙子3份、柚子3份、香蕉3份、木瓜3份、南瓜2份、黄豆芽2份、芒果2份、黄桃3份、黄杏3份、黄玉米粒8份、小米2份、黄豆2份、哈密瓜2份、土豆2份、菊花2份、杨桃2份、金橘2份;
(3)绿色食材:大麦若叶30份、橄榄15份、猕猴桃10份、芹菜2份、黄瓜2份、苦瓜2份、丝瓜2份、菠菜3份、生菜3份、西兰花3份、卷心菜2份、油菜5份、蚕豆2份、豌豆2份、扁豆2份、刀豆2份、绿豆8份、海带2份、毛豆2份、豇豆2份、韭菜2份、西葫芦2份、油麦菜2份、芦笋2份;
(4)白色食材:椰子30份、山药3份、白蘑菇15份、鸭梨2份、白兰瓜2份、菜花2份、百合2份、白芝麻2份、莲藕5份、银耳2份、白萝卜2份、大白菜2份、燕麦2份、糯米2份、杏仁2份、大蒜1份;
(5)黑色食材:黑枣30份、乌梅15份、栗子8份、桑葚3份、茄子3份、香菇2份、黑木耳2份、黑米4份、黑豆2份、荞麦2份、紫菜2份、黑胡椒0.5份、黑葡萄2份、罗汉果2份、山竹3份、紫米3份、紫罗兰3份、无花果3份、洋葱3份、西梅3份、蔓越莓3份、杨梅3份、紫苋菜3份、黑玉米粒3份、紫玫瑰3份。
一种五色营养早餐的制备方法,包括以下步骤:
(1)选材:选择无病虫害、无腐烂、无霉变斑点的新鲜食材,经过检验合格后放置于冷库保鲜,备用;
(2)初步处理:将需要切粒的食材分别清洗干净后进行切粒,切粒规格为5mm×5mm×3mm,然后将切粒后的食材以及枸杞、石榴、红豆、花生仁、百香果、黄玉米粒、小米、黄豆、豌豆、绿豆、白芝麻、燕麦、糯米、桑葚、黑米、黑豆、荞麦、黑胡椒、紫米、黑玉米粒分别均匀的摊铺到不锈钢托盘上,摊铺厚度为1~2cm,冻干温度设定为-30℃,冷冻18~24h后,将冻干后的食材分别装入铝箔袋送入仓库备用;所述需要切粒的食材同实施例一;
(3)磨粉:将上述冻干后的每种食材分别进行磨粉,磨粉细度为550目,将磨粉的每种食材装入密封袋中保存待用;
(4)调配:将步骤(3)磨粉后的红色食材、黄色食材、绿色食材、白色食材和黑色食材分别与辅料倒入混合机中混合25~35min得到红色混合食材、黄色混合食材、绿色混合食材、白色混合食材和黑色混合食材,将该5种混合食材分别装入铝箔袋备用;所述辅料包括以下重量份的组分:小苏打0.3份、柠檬酸0.3份、麦芽糖醇15份、脱脂乳粉3份、魔芋粉1份、大豆磷脂2份、米粉10份、浓缩乳清蛋白粉2份、低聚果糖3份、食盐0.3份、酵母提取物0.9份、叶酸0.3份、维生素c 0.3份、维生素b 0.3份;
(5)制粒、装袋:将红色混合食材、黄色混合食材、绿色混合食材、白色混合食材和黑色混合食材分别送入挤压造粒机中制备出红色脆谷粒、黄色脆谷粒、绿色脆谷粒、白色脆谷粒和黑色脆谷粒,最后进行定量包装,装袋,每袋中红色脆谷粒、黄色脆谷粒、绿色脆谷粒、白色脆谷粒和黑色脆谷粒分别各占20%。
实施例三所述营养早餐营养成分分析如下:每100g早餐中含有能量376KJ,蛋白质15.2g,脂肪10.5g,碳水化合物57.1g。
本发明制得的产品食用方便,开袋冲饮即食,不仅具有天然果蔬的口味、口感佳,而且结合五行养生原理,能够满足人体对营养物质的需求,适于长期食用,不会对人体造成副作用。
Claims (9)
1.一种五色营养早餐,其特征在于,包括红色食材、黄色食材、绿色食材、白色食材和黑色食材,各种食材由以下重量份的组分组成:
(1)红色食材:红枣10~15份、红提2~3份、樱桃2~3份、草莓2~3份、山楂1~1.5份、红苹果2~3份、李子1~2份、枸杞1~1.5份、番茄2~3份、红甜椒0.5~1份、胡萝卜1~2份、红菇1~2份、火龙果2~3份、红荔枝2~3份、石榴2~3份、红橘2~3份、柿子2~3份、红豆2~3份、花生仁2~3份、红玫瑰2~3份、百香果1~2份;
(2)黄色食材:菠萝20~25份、柠檬5~8份、橘子2~3份、橙子2~3份、柚子2~3份、香蕉2~3份、木瓜2~3份、南瓜1~2份、黄豆芽1~2份、芒果1~2份、黄桃2~3份、黄杏2~3份、黄玉米粒5~8份、小米1~2份、黄豆1~2份、哈密瓜1~2份、土豆1~2份、菊花1~2份、杨桃1~2份、金橘1~2份;
(3)绿色食材:大麦若叶20~30份、橄榄10~15份、猕猴桃5~10份、芹菜1~2份、黄瓜1~2份、苦瓜1~2份、丝瓜1~2份、菠菜1~3份、生菜2~3份、西兰花2~3份、卷心菜1~2份、油菜2~5份、蚕豆1~2份、豌豆1~2份、扁豆1~2份、刀豆1~2份、绿豆5~8份、海带1~2份、毛豆1~2份、豇豆1~2份、韭菜1~2份、西葫芦1~2份、油麦菜1~2份、芦笋1~2份;
(4)白色食材:椰子20~30份、山药2~3份、白蘑菇10~15份、鸭梨1~2份、白兰瓜1~2份、菜花1~2份、百合1~2份、白芝麻1~2份、莲藕3~5份、银耳1~2份、白萝卜1~2份、大白菜1~2份、燕麦1~2份、糯米1~2份、杏仁1~2份、大蒜0.5~1份;
(5)黑色食材:黑枣20~30份、乌梅10~15份、栗子5~8份、桑葚2~3份、茄子2~3份、香菇1~2份、黑木耳1~2份、黑米2~4份、黑豆1~2份、荞麦1~2份、紫菜1~2份、黑胡椒0.1~0.5份、黑葡萄1~2份、罗汉果1~2份、山竹2~3份、紫米2~3份、紫罗兰2~3份、无花果2~3份、洋葱2~3份、西梅2~3份、蔓越莓2~3份、杨梅2~3份、紫苋菜2~3份、黑玉米粒2~3份、紫玫瑰2~3份。
2.根据权利要求1所述的一种五色营养早餐,其特征在于,各种食材由以下重量份的组分组成:
(1)红色食材:红枣12份、红提2.5份、樱桃2.5份、草莓2.5份、山楂1.3份、红苹果2.5份、李子1.5份、枸杞1.3份、番茄2.5份、红甜椒0.8份、胡萝卜1.5份、红菇1.5份、火龙果2.5份、红荔枝2.5份、石榴2.5份、红橘2.5份、柿子2.5份、红豆2.5份、花生仁2.5份、红玫瑰2.5份、百香果1.5份;
(2)黄色食材:菠萝23份、柠檬6份、橘子2.5份、橙子2.5份、柚子2.5份、香蕉2.5份、木瓜2.5份、南瓜1.5份、黄豆芽1.5份、芒果1.5份、黄桃2.5份、黄杏2.5份、黄玉米粒7份、小米1.5份、黄豆1.5份、哈密瓜1.5份、土豆1.5份、菊花1.5份、杨桃1.5份、金橘1.5份;
(3)绿色食材:大麦若叶25份、橄榄13份、猕猴桃7份、芹菜1.5份、黄瓜1.5份、苦瓜1.5份、丝瓜1.5份、菠菜2份、生菜2.5份、西兰花2.5份、卷心菜1.5份、油菜3份、蚕豆1.5份、豌豆1.5份、扁豆1.5份、刀豆1.5份、绿豆7份、海带1.5份、毛豆1.5份、豇豆1.5份、韭菜1.5份、西葫芦1.5份、油麦菜1.5份、芦笋1.5份;
(4)白色食材:椰子25份、山药2.5份、白蘑菇12份、鸭梨1.5份、白兰瓜1.5份、菜花1.5份、百合1.5份、白芝麻1.5份、莲藕4份、银耳1.5份、白萝卜1.5份、大白菜1.5份、燕麦1.5份、糯米1.5份、杏仁1.5份、大蒜0.8份;
(5)黑色食材:黑枣25份、乌梅13份、栗子7份、桑葚2.5份、茄子2.5份、香菇1.5份、黑木耳1.5份、黑米3份、黑豆1.5份、荞麦1.5份、紫菜1.5份、黑胡椒0.3份、黑葡萄1.5份、罗汉果1.5份、山竹2.5份、紫米2.5份、紫罗兰2.5份、无花果2.5份、洋葱2.5份、西梅2.5份、蔓越莓2.5份、杨梅2.5份、紫苋菜2.5份、黑玉米粒2.5份、紫玫瑰2.5份。
3.一种五色营养早餐的制备方法,其特征在于:包括以下步骤:
(1)选材:选择无病虫害、无腐烂、无霉变斑点的新鲜食材,经过检验合格后放置于冷库保鲜,备用;
(2)初步处理:将需要切粒的食材分别清洗干净后进行切粒,再将切粒后的食材以及枸杞、石榴、红豆、花生仁、百香果、黄玉米粒、小米、黄豆、豌豆、绿豆、白芝麻、燕麦、糯米、桑葚、黑米、黑豆、荞麦、黑胡椒、紫米、黑玉米粒分别均匀的摊铺到不锈钢托盘上,摊铺厚度为1~2cm,冻干温度设定为-50~-30℃,冷冻18~24h后,将冻干后的食材分别装入铝箔袋送入仓库备用;
所述需要切粒的食材为:红枣、红提、樱桃、草莓、山楂、红苹果、李子、番茄、红甜椒、胡萝卜、红菇、火龙果、红荔枝、红橘、柿子、红玫瑰、菠萝、柠檬、橘子、橙子、柚子、香蕉、木瓜、南瓜、黄豆芽、芒果、黄桃、黄杏、哈密瓜、土豆、菊花、杨桃、金橘、大麦若叶、橄榄、猕猴桃、芹菜、黄瓜、苦瓜、丝瓜、菠菜、生菜、西兰花、卷心菜、油菜、蚕豆、扁豆、刀豆、海带、毛豆、豇豆、韭菜、西葫芦、油麦菜、芦笋、椰子、山药、白蘑菇、鸭梨、白兰瓜、菜花、百合、莲藕、银耳、白萝卜、大白菜、杏仁、大蒜、黑枣、乌梅、栗子、茄子、香菇、黑木耳、紫菜、黑葡萄、罗汉果、山竹、紫罗兰、无花果、洋葱、西梅、蔓越莓、杨梅、紫苋菜、紫玫瑰;
(3)磨粉:将上述冻干后的每种食材分别进行磨粉,磨粉细度为450~550目,将磨粉的每种食材装入密封袋中保存待用;
(4)调配:将步骤(3)磨粉后的红色食材、黄色食材、绿色食材、白色食材和黑色食材分别与辅料倒入混合机中混合25~35min得到红色混合食材、黄色混合食材、绿色混合食材、白色混合食材和黑色混合食材,将该5种混合食材分别装入铝箔袋备用;所述辅料包括小苏打和柠檬酸;
(5)制粒、装袋:将红色混合食材、黄色混合食材、绿色混合食材、白色混合食材和黑色混合食材分别送入挤压造粒机中制备出红色脆谷粒、黄色脆谷粒、绿色脆谷粒、白色脆谷粒和黑色脆谷粒,最后进行定量包装,装袋,每袋中红色脆谷粒、黄色脆谷粒、绿色脆谷粒、白色脆谷粒和黑色脆谷粒分别各占20%。
4.根据权利要求3所述的一种五色营养早餐的制备方法,其特征在于,所述步骤(4)中的辅料包括0.1~0.3份的小苏打和0.1~0.3份的柠檬酸,所述步骤(4)中的辅料还包括以下重量份的组分:麦芽糖醇10~15份、脱脂乳粉2~3份、魔芋粉0.5~1份、大豆磷脂1~2份、米粉5~10份、浓缩乳清蛋白粉1~2份、低聚果糖2~3份、食盐0.1~0.3份、酵母提取物0.5~0.9份、叶酸0.1~0.3份、维生素c 0.1~0.3份、维生素b 0.1~0.3份。
5.根据权利要求4所述的一种五色营养早餐的制备方法,其特征在于,所述步骤(4)中辅料还包括以下重量份的组分:麦芽糖醇12份、脱脂乳粉2.5份、魔芋粉0.8份、大豆磷脂1.5份、米粉8份、浓缩乳清蛋白粉1.5份、低聚果糖2.5份、食盐0.2份、酵母提取物0.7份、叶酸0.2份、维生素c 0.2份、维生素b 0.2份。
6.根据权利要求3、4或5所述的一种五色营养早餐的制备方法,其特征在于,所述步骤(2)中冻干温度设定为-40℃。
7.根据权利要求3、4或5所述的一种五色营养早餐的制备方法,其特征在于,所述步骤(3)中磨粉细度为500目。
8.根据权利要求3、4或5所述的一种五色营养早餐的制备方法,其特征在于,所述步骤(4)中的混合机为双锥混合机。
9.根据权利要求3、4或5所述的一种五色营养早餐的制备方法,其特征在于,所述步骤(4)中切粒规格为(3~5mm)×(3~5mm)×(2~3mm)。
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