CN109430702A - 一种以纯粗粮为主的养生食品及制备方法 - Google Patents
一种以纯粗粮为主的养生食品及制备方法 Download PDFInfo
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Abstract
本发明属于养生食品技术领域,本发明提供了一种以纯粗粮为主的养生食品及制备方法。一种以纯粗粮为主的养生食品,其特征在于,它包括按重量份数的粗粮类食物50~80份、去壳干果类食物15~35份和去核水果干类食物5~15份;所述粗粮类食物包括米类食物、豆类食物和薯类食物;所述去壳干果类食物包括花生仁、芝麻、榄仁、核桃仁、榛子仁、松子仁、莲子、栗子、南瓜子、西瓜子和葵花子;所述去核水果干类食物包括红枣干、葡萄干、蓝莓干、山楂干和苹果干。本发明的养生食品具有低能量、低脂肪、高蛋白和粗纤维等特点,有利于使人们的食用达到养生保健延年之目的。
Description
技术领域
本发明属于养生食品技术领域,具体涉及一种以纯粗粮为主的养生食品及制备方法。
背景技术
民以食为天,食以养为先,食品消费在温饱阶段仅是满足吃饱的生存需要;在小康阶段却是满足吃好的营养需要;在富裕阶段则要满足养生延年的发展需要。目前我国正向全面小康社会过渡,人们对食物的需求趋向多样优质营养化,而食品含有确定的营养成份只是必备条件之一,关键是要让人体吃后能有效地吸收,从而能够符合“低能量、低脂肪、高蛋白、粗纤维”的人体营养吸收需求,达到人们养生保健延年的目的。因此,从人体实际需要与人体有效吸收二者有机结合来创新设计日常主食的配伍原则和制作方法显得特别重要。
当今社会流行提倡多吃五谷杂粮,多吃蔬菜水果蛋白质,少吃糖和油。五谷包括小麦、大米二种细主粮,又包括豆类,小米,高梁三种粗杂粮;糖是甘蔗、甜菜等果蔬提炼损失了维生素的高热量品,油是大豆、花生等果仁提炼损失了蛋白质的高热量品,淀粉是各种粮食提取的高热量品;确切提法不是多吃五谷杂粮,应是多吃纯粗粮,直接吃富含蛋白质的豆类、果仁类、直接吃富含维生素的蔬菜水果,不吃粗、细混合粮、不直接吃高热量品糖、油与淀粉。
查阅中国目前方便主食、糕饼、食品的加工技术书籍与资料,深入调查市场实际情况后发现,还查不到纯粗粮不用油不用糖的产品配制技术,国内外市场上大多是细粮加油加糖的产品,而少数标示为粗粮的产品,也都是粗、细粮混合加油加糖的产品,例如由中国专利公开号为CN 103766752 B的发明专利所公开的一种粗粮面条,它也属于粗、细粮混合的面条。人们还没有纯粗粮的观念,很有必要进行创新改进和完善。
发明内容
本发明针对现有养生食品存在的弊病,旨在提供一种纯粗粮为主的养生食品及制备方法,率先提出“纯粗粮精细作”的概念,定义为:“纯粹采用粗粮精加工成为具有细腻的口感来取代细粮,绝对不粗、细粮混合加工来冒充粗粮”;并提出采用粗粮类食物来取代细粮与淀粉,采用粗粮食物中的豆类食物、果仁类食物增加主食的蛋白质来取代动物蛋白;直接采用去壳干果仁来取代干果仁提炼的油,直接采用去核水果干来取代水果提炼的糖,采用相对低温将粗粮蒸制成糕、煮泡成糊、烘焙成饼、压制成压缩饼干来取代高温油炸爆炒制品;在提出这一系列拒绝使用细粮与经过深度加工的淀粉、糖、油与高温油炸爆炒的创新观念基础上;又进一步提出遵循人体实际营养需要与人体有效吸收二者有机结合的创新设计理念,从而符合“低能量、低脂肪、高蛋白、粗纤维”的十二字人体营养高效吸收原理,达到人们养生保健延年的目的。
上述的发明目的通过以下技术方案来实现:一种以纯粗粮为主的养生食品,其特征在于,它包括按重量份数的粗粮类食物50~80份、去壳干果类食物15~35份和去核水果干类食物5~15份;所述粗粮类食物包括米类食物、豆类食物和薯类食物;所述米类食物包括玉米、小米、大黄米、高粱米、薏米、荞麦、燕麦、大麦和青粿;所述豆类食物包括黄豆、黑豆、绿豆、红豆、白豆、扁豆、蚕豆和豌豆;所述薯类食物包括红薯、马铃薯、毛芋、山药和百合;所述去壳干果类食物包括花生仁、芝麻、榄仁、核桃仁、榛子仁、松子仁、莲子、栗子、南瓜子、西瓜子和葵花子;所述去核水果干类食物包括红枣干、葡萄干、蓝莓干、山楂干和苹果干。
优选地,所述按重量份数50~80份的粗粮类食物中包括32~45份米类食物、16~35份豆类食物和2~10份薯类食物;所述按重量份数15~35份的去壳干果类食物中包括8~16份花生仁、3~10份芝麻仁、2~3份松子和2~6份莲子;所述按重量份数5~15份的去核水果干类食物中包括2~10份红枣干、1~5份葡萄干、1~3份蓝莓干和1~5份山楂干。
更优选地,所述的按重量份数50~80份的粗粮类食物中包括32~45份米类食物、16~35份豆类食物和2~10份薯类食物;所述按重量份数15~35份的去壳干果类食物中包括8~16份花生仁、3~10份芝麻仁、2~3份松子和2~6份莲子;所述按重量份数5~15份的去核水果干类食物中包括2~10份红枣干、1~5份葡萄干、1~3份蓝莓干和1~5份山楂干;其中,按重量份数32~45份的米类食物中包括18~36份玉米、6~20份小米、6~18份大黄米和2~5份薏米;按重量份数16~35份的豆类食物中包括12~30份黄豆、2~5份黑豆和2~5份红豆;按重量份数2~10份的薯类食物中包括红薯1~10份和山药1~5份。
一种以纯粗粮为主的养生食品的制备方法,其特征在于,将50~80份的粗粮类食物、15~35份的去壳干果类食物和5~15份的去核水果干类食物研磨成粉状或泥状;然后进行炒或烘焙熟化形成粉状养生食品,或者进行蒸熟形成糕状养生食品,或者进行烘烤熟化形成饼状养生食品,或者进行烘烤熟化后再压制形成饼状养生食品;所述粗粮类食物包括米类食物、豆类食物和薯类食物,所述米类食物包括玉米、小米、大黄米、高粱米、薏米、荞麦、燕麦、大麦和青粿;所述豆类食物包括黄豆、黑豆、绿豆、红豆、白豆、扁豆、蚕豆和豌豆;所述薯类食物包括红薯、马铃薯、毛芋、山药和百合;所述去壳干果类食物包括花生仁、芝麻、榄仁、核桃仁、榛子仁、松子仁、莲子、栗子、南瓜子、西瓜子和葵花子;所述去核水果干类食物包括红枣干、葡萄干、蓝莓干、山楂干和苹果干。
在上述的制备方法中,优选地,所述按重量份数50~80份的粗粮类食物中包括32~45份米类食物、16~35份豆类食物和2~10份薯类食物;所述按重量份数15~35份的去壳干果类食物中包括8~16份花生仁、3~10份芝麻仁、2~3份松子和2~6份莲子;所述按重量份数5~15份的去核水果干类食物中包括2~10份红枣干、1~5份葡萄干、1~3份蓝莓干和1~5份山楂干。
在上述的制备方法中,更优选地,所述按重量份数50~80份的粗粮类食物中包括32~45份米类食物、16~35份豆类食物和2~10份薯类食物;所述按重量份数15~35份的去壳干果类食物中包括8~16份花生仁、3~10份芝麻仁、2~3份松子和2~6份莲子;所述按重量份数5~15份的去核水果干类食物中包括2~10份红枣干、1~5份葡萄干、1~3份蓝莓干和1~5份山楂干;其中,按重量份数32~45份的米类食物中包括18~36份玉米、6~20份小米、6~18份大黄米和2~5份薏米;按重量份数16~35份的豆类食物中包括12~30份黄豆、2~5份黑豆和2~5份红豆;按重量份数2~10份的薯类食物中包括红薯1~10份和山药1~5份。
所述粗粮类食物包括米类食物、豆类食物与薯类食物之外,还可以包括民间用来代粮食的子仁类食物与果仁类食物;都可以用来取代细粮与淀粉;所述细粮包括大米、麦子、糯米、红米、黑米、糙米与淀粉;所述淀粉包括任何粮食中提取的淀粉,还包括面粉提取面筋后的下脚水淀粉所做的瓤皮子、粉皮和粉丝;均不予配入,以避免人体能量过剩。
所述粗粮类食物中的豆类食物包括黄豆、黑豆、绿豆、红豆、白豆、扁豆、蚕豆和豌豆,在取代细粮的同时又增加了蛋白质来取代动物蛋白;豆类食物富含蛋白质、B族维生素及亚麻油酸和卵磷脂等,因此用来取代动物蛋白;动物蛋白被取代的原理是其不易被人体吸收,原因是大汉农业民族几千年以粮食为主,与游牧民族以肉食为主不同,更没有西餐的午餐肉,对动物蛋白的吸收能力比较弱。
所述去壳干果类食物包括花生仁、芝麻、核桃仁、榛子仁、榄仁、松子仁、莲子、栗子、南瓜子、西瓜子和葵花子;在取代细粮的同时还用来取代果仁提取的油类;果仁还有杏仁、桃仁、白果仁,因入药应慎重莫随便配入;油类食物包括动物脂肪与植物油,而植物油又包括花生油、豆油、色拉油和氢化油,还包括人造的黄油、奶油、可可油等,均不予配入,以避免人体能量过剩。
所述去核水果干类食物包括红枣干、葡萄干、苹果干、蓝莓干和山楂干,用来取代水果提炼的糖类;所述水果干类食物定义为:“经脱水处理便于保存的水果”;一般未经腌制的水果干均可酌情采用,让产品略带甜味;还允许根据实际需要采用低盐腌制的水果干,让产品略带咸味;却不得使用糖腌制的水果干如果脯,以符合低能量要求;糖包括白糖、红糖、冰糖、饴糖、麦芽糖、水果糖和巧克力糖,均不予配入,以避免人体能量过剩。
所述按重量份数15~30份的去壳干果类食物包括8~16份花生仁、3~10份芝麻仁、2~3份松子和2~6份莲子;因果仁品种繁多,含丰富的不饱和脂肪酸、蛋白质、维生素、矿物质并具中医的药性,从其脂肪中的类型含量、营养成份、普遍适用性几方面综合考虑优选了润肺补脾的花生、补肾润肠的芝麻、温补气血的松子和养心益肾的莲子四种。
所述按重量份数5~15份的去核水果干类食物包括2~10份红枣干、1~5份葡萄干、1~3份蓝莓干和1~5份山楂干;因水果种类繁多,含较全面的维生素并具中医的药性,从果糖的酸甜度、营养成份、普遍适用性几方面综合考虑优选了补气的红枣干、保肝的葡萄干、营养的蓝莓干和助消化的山楂干四种。
所述的一种以纯粗粮为主的养生食品的制备方法,其要点在于所述的粗粮类食物中的米类食物与豆类食物、所述的去壳干果类食物与所述的去核水果干类食物均可研磨成粉状或泥状。值得注意的是:粗粮粉的细碎程度要保持住细胞壁的完整。如粗粮的细胞已被破壁,人体吸收消化状况将会让粗粮如同细粮,其原理为:开始只认为粗、细粮的区别是细粮粗纤维较少,粗粮粗纤维多,研究发现更关键的是人体对粗、细粮的吸收消化状况不同,人对粗粮的细胞壁破不了,要进入细胞壁才把营养吸出来,人体需要多少就吸收多少,多余的碳水化合物就随粗纤维排泄;而人对细粮能破掉细胞壁吸收全部碳水化合物,能量消耗不了就通过肝糖元转化为脂肪积累下来;我们祖先一日不足一餐,有吃时超量吃,过剩就转化为脂肪在肚子里贮存着,饿时分解出来维持生命;人体这吸收功能未变而饮食却达到一日三餐,造成碳水化合物、脂肪的能量吸收过剩,蛋白质、维生素、粗纤维等营养相对缺乏;用显微镜观察人吃了粗粮与细粮的排卸物不同可证实这点。
所述的无油无糖无淀粉的纯粗粮的主食设计理念深受中医金元清凉派观点“油脂细粮乃生热之物、故健者食之病也、病者食之甚也 ”的启发,若只看粮食的表面营养成份分析,粗粮玉米、黄豆可提取淀粉和油,似乎比细粮更有增高血糖和血脂的危险,但根据中医对粮食药性的论述对粗粮用纳米技术破壁后做动物与人体较长时间食用实验证明:破壁后的粗粮也变得与细粮一样,被人体吸收全部热能,而未破壁的粗粮人只能隔着壁吸收出所需营养,人体需要多少吸收多少,粗细混合吃进肚子,人体只会轻松地吸收细粮,懒得入壁吸收粗粮,白白浪费了粗粮。只能粗粮细作决不粗细混合,还基于中医金元的清凉派早已把小麦洗出淀粉而成的面筋混入粗粮来食用,面筋洗掉高能量的淀粉,只含丰富的植物蛋白和粗纤维,成为合理改造细粮,食用纯粗粮的先行者,是我国传统营养学的精华,值得发扬光大。
所述的一种以纯粗粮为主的养生食品的制备方法,其要点在于采用摄氏80—105度的相对低温制作成纯粗粮为主无油无糖无淀粉的养生食品,来取代高温油炸爆炒的垃圾食品;本设计的低温确定在摄氏80度是为了符合巴氏杀菌要求,高温不超过105度是为了尽量减少维生素、微量矿物质等营养的损失。
本发明的有益效果在于,提倡了纯粗粮的新观念,提出粗细粮不要混合食用的新方法,避免了所述的细粮、脂肪、糖类与淀粉给人类带来以下九大健康问题:一是脂肪、糖类和淀粉只是维持生命的热能,几乎不含人体必需的蛋白质和维生素等营养成分;二是细粮会因所含淀粉全部吸收过饱难以吸收蛋白质和维生素;三是由此引起三高、癌症、肝炎和精神病等热性病;四是易患痤疮、疖肿和扁桃体炎等化脓性疾病;五是会减少唾液的分泌食欲低引起亚健康;六是易造成孩子精神不稳定而哭闹冲动睡眠差,注意力不集中;七是淀粉大量消耗人体的钙,直接影响孩子生长发育,引起成年人骨质疏松;八是易造成肥胖;九是易使人患上动脉硬化症、心肌梗塞和脑血栓。本发明提出无细粮、不加油、不加糖和不加淀粉的纯粗粮为主的养生食品具有以下九大优点:一是粗粮同样含淀粉,却不会能量过饱,主因在于粗粮细胞壁不易被人体破坏;二是粗粮基本上都属平性食物,有利于改善胃肠微生物菌落和产生低热量的生理功能,长期食用能有利于避免感冒、痢疾、肝炎、精神病、糖尿病、高血压、癌症、肾炎、风湿、慢性气管炎和疮疖等热性病;三是粗粮组织与胆酸盐结合,减少其肝肠循环、限制胆固醇生成,从而有利于防治三高、动脉粥样硬化和心脑血管疾病;四是含较多膳食纤维素,可产生导泻的羟基化合物促进肠蠕动,缩短粪便在肠内停滞时间,有利于防治便秘;五是膳食纤维素调整消化吸收功能,延长食物在胃内滞留时间,影响营养素向肠黏膜弥散,延缓营养物质吸收而产生饱感,避免摄入过多脂肪而减肥;六是不形成恶臭粪便、裹腸毒,有利于改善亚健康;七是改善女性临床性肥胖无法排卵,有利于防治不育症;八是膳食纤维素具有镇静作用,大量食入有利于减轻抑郁状态,有利于防治抑郁症;九是粗粮具有缓解支气管痉挛的止喘作用;从而切实提高食疗养生的实际效果。
具体实施方式
实施例1。
一种以纯粗粮为主的粉状冲泡养生食品,它包括按重量份数的粗粮类食物65份、去壳干果类食物23份、去核水果干类食物12份;所述按重量份数65份的粗粮类食物中包括40份米类食物、16份豆类食物与9份薯类食物;所述米类食物包括20份玉米、10份小米、6份大黄米和4份薏米;所述豆类食物包括12份黄豆、2份黑豆和2份红豆;所述薯类食物包括6份山药和3份百合;所述的按重量份数23份的去壳干果类食物中包括12份花生仁、 6份芝麻和5份莲子;所述的按重量份数12份的去核水果干类食物中包括6份红枣干、2份葡萄干和4份山楂干。表1列出了实施例1的食物按重量份数的配比表。优选4份薏米、2份红豆、6份山药和4份山楂干是为了去湿健脾开胃。
表1:实施例1的食物按重量份数的配比表。
实施例2。
一种以纯粗粮为主的粉状养生食品的制备方法,将重量份数的粗粮类食物60份、去壳干果类食物20份、去核水果干类食物10份研磨成粉,采用摄氏100℃的相对低温文火炒成熟粉,制成粉状养生食品;所述按重量份数60份的粗粮类食物中包括40份米类食物、16份豆类食物和9份薯类食物,所述米类食物包括20份玉米、10份小米、6份大黄米和4份薏米;所述豆类食物包括12份黄豆、2份黑豆和2份红豆;所述薯类食物包括6份红薯和3份山药;所述的按重量份数23份的去壳干果类食物中包括12份花生仁、6份芝麻和5份莲子;所述的按重量份数10份的去核水果干类食物中包括6份红枣干、2份葡萄干和2份山楂干;所述相对低温文火炒成熟粉是为了尽量减少维生素、微量矿物质等营养的损失,同时熟干粉便于无菌包装保存,供随时用80度以上开水冲泡成纯粗粮营养糊。
实施例3。
一种以纯粗粮为主的糕状养生食品,它包括按重量份数的粗粮类食物75份、去壳干果类食物15份、去核水果干类食物10份;所述的按重量份数75份的粗粮类食物中包括45份米类食物、25份豆类食物、5份薯类食物;所述米类食物包括40份玉米和5份大黄米;所述豆类食物包括20份黄豆和5份红豆;所述薯类食物包括山药5份;所述的按重量份数15份的去壳干果类食物中包括12份花生仁和3份松子;所述的按重量份数10份的去核水果干类食物中包括8份红枣干和2份蓝莓干;上述的40份玉米配互20份黄豆的设计,是按二比一的比例使口感较硬的玉米糕变得松软可口。表2具体列出了实施例3的食物按重量份数的配比表。
表2:本发明实施例3的食物按重量份数的配比表。
实施例4。
一种以纯粗粮为主的糕状养生食品的制备方法,将重量份数的粗粮类食物75份、去壳干果类食物15份中的12份花生仁、去核水果干类食物10份中的8份红枣干研磨成粉状或泥状,再加适量水充分搅拌均匀,利用干果含油与果干含糖可磨成泥状有粘性的特点揉成团状,团面上揿入3份整颗松子、2份整颗蓝莓干,放入蒸笼,采用摄氏100℃左右的相对低温蒸制而成糕状养生食品;所述的按重量份数75份的粗粮类食物中包括45份米类食物,优选40份玉米、5份大黄米、20份黄豆、5份红豆和5份山药,所述的按重量份数15份的去壳干果类食物中优选12份花生仁和3份松子,所述的按重量份数10份的去核水果干类食物中优选8份红枣干和2份蓝莓干;是按营养配比、口感松软度来确定的。
实施例5。
一种以纯粗粮为主的饼状养生食品,它包括按重量份数的粗粮类食物60份、去壳干果类食物25份、去核水果干类食物15份;所述的份数60份的粗粮类食物中包括40份米类食物、18份豆类食物与2份薯类食物,所述米类食物包括17份玉米、20份大黄米和3份小米;所述豆类食物包括16份黄豆和2份红豆;所述薯类食物包括2份马铃薯;所述的按重量份数25份的去壳干果类食物中包括16份花生仁、5份芝麻、2份松子和2份莲子;所述的按重量份数15份的去核水果干类食物中包括10份红枣干和5份葡萄干;优选20份大黄米是为了增加加工粗粮饼的糯性。 表3具体列出了实施例5的食物按重量份数的配比表。
表3:本发明实施例5食物按重量份数的配比表。
实施例6。
一种以纯粗粮为主的饼状养生食品的制备方法,将重量份数的粗粮类食物60份中的17份玉米、3份小米、20份大黄米、16份黄豆和10份花生仁研磨成粉并充分搅拌均匀为饼皮,优选2份红豆、2份马铃薯、6份花生仁、5份芝麻和10份红枣干,蒸七分熟后研磨成泥状,再加入2份整颗松子仁、5份整颗葡萄干搅拌均匀以形成饼馅,利用干果含油与果干含糖可磨成泥状有粘性的特点外包饼皮制成圆饼,置烘箱烘焙而成纯粗粮饼状养生食品。上述6份花生仁已配入饼馅,又将10份花生仁、16份黄豆配入饼皮中,是运用黄豆、花生遇热渗出油份的特点,使不加油烘焙的馅饼皮也能黄而不焦。
Claims (6)
1.一种以纯粗粮为主的养生食品,其特征在于,它包括按重量份数的粗粮类食物50~80份、去壳干果类食物15~35份和去核水果干类食物5~15份;所述粗粮类食物包括米类食物、豆类食物和薯类食物;所述米类食物包括玉米、小米、大黄米、高粱米、薏米、荞麦、燕麦、大麦和青粿;所述豆类食物包括黄豆、黑豆、绿豆、红豆、白豆、扁豆、蚕豆和豌豆;所述薯类食物包括红薯、马铃薯、毛芋、山药和百合;所述去壳干果类食物包括花生仁、芝麻、榄仁、核桃仁、榛子仁、松子仁、莲子、栗子、南瓜子、西瓜子和葵花子;所述去核水果干类食物包括红枣干、葡萄干、蓝莓干、山楂干和苹果干。
2.根据权利要求1所述的一种以纯粗粮为主的养生食品,其特征在于,所述按重量份数50~80份的粗粮类食物中包括32~45份米类食物、16~35份豆类食物和2~10份薯类食物;所述按重量份数15~35份的去壳干果类食物中包括8~16份花生仁、3~10份芝麻仁、2~3份松子和2~6份莲子;所述按重量份数5~15份的去核水果干类食物中包括2~10份红枣干、1~5份葡萄干、1~3份蓝莓干和1~5份山楂干。
3.根据权利要求1所述的一种以纯粗粮为主的养生食品,其特征在于,所述的按重量份数50~80份的粗粮类食物中包括32~45份米类食物、16~35份豆类食物和2~10份薯类食物;所述按重量份数15~35份的去壳干果类食物中包括8~16份花生仁、3~10份芝麻仁、2~3份松子和2~6份莲子;所述按重量份数5~15份的去核水果干类食物中包括2~10份红枣干、1~5份葡萄干、1~3份蓝莓干和1~5份山楂干;其中,按重量份数32~45份的米类食物中包括18~36份玉米、6~20份小米、6~18份大黄米和2~5份薏米;按重量份数16~35份的豆类食物中包括12~30份黄豆、2~5份黑豆和2~5份红豆;按重量份数2~10份的薯类食物中包括红薯1~10份和山药1~5份。
4.一种以纯粗粮为主的养生食品的制备方法,其特征在于,将50~80份的粗粮类食物、15~35份的去壳干果类食物和5~15份的去核水果干类食物研磨成粉状或泥状;然后进行炒或烘焙熟化形成粉状养生食品,或者进行蒸熟形成糕状养生食品,或者进行烘烤熟化形成饼状养生食品,或者进行烘烤熟化后再压制形成饼状养生食品;所述粗粮类食物包括米类食物、豆类食物和薯类食物,所述米类食物包括玉米、小米、大黄米、高粱米、薏米、荞麦、燕麦、大麦和青粿;所述豆类食物包括黄豆、黑豆、绿豆、红豆、白豆、扁豆、蚕豆和豌豆;所述薯类食物包括红薯、马铃薯、毛芋、山药和百合;所述去壳干果类食物包括花生仁、芝麻、榄仁、核桃仁、榛子仁、松子仁、莲子、栗子、南瓜子、西瓜子和葵花子;所述去核水果干类食物包括红枣干、葡萄干、蓝莓干、山楂干和苹果干。
5.根据权利要求4所述的一种以纯粗粮为主的养生食品的制备方法,其特征在于,所述按重量份数50~80份的粗粮类食物中包括32~45份米类食物、16~35份豆类食物和2~10份薯类食物;所述按重量份数15~35份的去壳干果类食物中包括8~16份花生仁、3~10份芝麻仁、2~3份松子和2~6份莲子;所述按重量份数5~15份的去核水果干类食物中包括2~10份红枣干、1~5份葡萄干、1~3份蓝莓干和1~5份山楂干。
6.根据权利要求4所述的一种以纯粗粮为主的养生食品的制备方法,其特征在于,所述按重量份数50~80份的粗粮类食物中包括32~45份米类食物、16~35份豆类食物和2~10份薯类食物;所述按重量份数15~35份的去壳干果类食物中包括8~16份花生仁、3~10份芝麻仁、2~3份松子和2~6份莲子;所述按重量份数5~15份的去核水果干类食物中包括2~10份红枣干、1~5份葡萄干、1~3份蓝莓干和1~5份山楂干;其中,按重量份数32~45份的米类食物中包括18~36份玉米、6~20份小米、6~18份大黄米和2~5份薏米;按重量份数16~35份的豆类食物中包括12~30份黄豆、2~5份黑豆和2~5份红豆;按重量份数2~10份的薯类食物中包括红薯1~10份和山药1~5份。
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