CN109567032A - 红豆薏米油茶 - Google Patents
红豆薏米油茶 Download PDFInfo
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- CN109567032A CN109567032A CN201910056056.1A CN201910056056A CN109567032A CN 109567032 A CN109567032 A CN 109567032A CN 201910056056 A CN201910056056 A CN 201910056056A CN 109567032 A CN109567032 A CN 109567032A
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- red bean
- semen coicis
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- 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
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- 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
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- 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
Abstract
本发明公开了一种红豆薏米油茶，这样制得：红豆翻炒至炒熟偏焦，粉碎，得熟红豆粉；薏米翻炒至炒熟偏焦，粉碎，得熟薏米粉；将熟红豆粉和熟薏米粉，混合均匀，得红豆薏米粉；花椒加入植物油或动物油中，加热至花椒略发黑，制成花椒油；红豆薏米粉中加入花椒油、熟芝麻、甜杏仁、花生碎、调味料和冻干小香葱，混合均匀，得待包装半成品；待包装半成品充气装袋，得红豆薏米油茶。该红豆薏米油茶将药食同源、有治疗功能的食材红豆和薏米，创新性的与民俗传统小吃相结合，创新性的加入了真空冻干小香葱提色、提味等，实现了吃小吃的同时就吃了调理身体的药品，符合现代人快节奏、追求方便的饮食需求，有利于中医食疗的推广。
Description
技术领域
本发明属于食品技术领域，涉及一种红豆薏米油茶。
背景技术
“红豆”，食用为红豆，药用为“赤小豆”，属药食同源产品，性甘、酸，平，归心、小肠经。利水消肿，解毒排脓。用于水肿胀满，脚气浮肿，黄疸尿赤，风湿热痹，痈肿疮毒，肠痈腹痛。
“薏米”，食用为薏米，药用为“薏苡仁”，属药食同源产品，含有脂肪油、薏苡仁酯、薏苡素、薏苡仁内脂，薏苡多糖、氨基酸、维生素B1等成分。性甘、淡，凉，归脾、胃、肺经。利水渗湿，健脾止泻，除痹，排脓，解毒散结。适用于水肿，脚气，小便不利，脾虚泄泻，湿痹拘挛，肺痈，肠痈，赘疣，癌肿。
红豆薏米组合煮粥出自《本草纲目》并广为世代流传。普遍接受红豆薏米有以下功效：1）能够祛除体内的湿气，有利水消肿、解毒排脓，非常适合体内湿气较重的人食用。能当饭吃，是祛湿健脾的佳品。2）红豆薏米粥中的红豆富含膳食纤维，可以促进肠胃蠕动，帮助排便，防止便秘。同时具有降血压、降血脂、调节血糖、抗癌防癌、预防结石以及减肥的作用。3）红豆中丰富的铁质可以让人气色红润，女性们经常吃红豆的话，可以促进血液循环，有增强体力，提高身体免疫力的功效。4）薏米中的薏米酯、亚油酸是非常重要的抗癌成分，还能减轻肿瘤患者放化疗的毒副作用，在日本，薏米被看成典型的“抗癌食品”。临床上一般会建议肿瘤患者用生薏米30克～50克，加水适量浸泡3～4小时后煮熟食用，每日2次，连食数月就能起到比较明显的治疗效果。5）脾胃不好的人夏天常常感到食欲不振、消化能力减退，中医认为，黑豆薏米粥具有健脾、补肺、清热、利湿的作用，而且特别容易消化吸收，是很好的食疗食物，适合脾胃虚弱者食用。
油茶也叫油茶面，最初被当做食物时，叫炒面。它是一味非常朴实的来自民间的民族传统食物，陕西人早餐从古至今喜爱喝油茶，是当地非常出名的小吃。主要是将面粉炒熟，然后加入动物油，或者放入五仁等配料，熬成糊糊状，作为早餐食用。其入口软糯咸香，回味悠长，是西北当地不可多得的美味特产。材料：面粉、动物油或植物油、花生米、核桃仁、白芝麻、黑芝麻(根据自己喜好可以加入杏仁、瓜子仁等)。
目前市售的红豆薏米形式粥、粉，口味单一、产品形式单一。
发明内容
本发明的目的是提供一种红豆薏米油茶，丰富红豆薏米产品和口味。
为实现上述目的，本发明所采用的技术方案是：一种红豆薏米油茶，这样制得：
1）红豆翻炒至炒熟偏焦，粉碎，得熟红豆粉；
薏米翻炒至炒熟偏焦，粉碎，得熟薏米粉；
2）按质量比1︰1.0～2.0，分别取熟红豆粉和熟薏米粉，混合均匀，得红豆薏米粉；
花椒加入植物油或动物油中，加热至花椒略发黑，制成花椒油；
3）按每千克红豆薏米粉中加入30～60g花椒油、20～40g熟芝麻、15～30g甜杏仁、100～200g花生碎、调味料和0.05～0.15g冻干小香葱的比例，将花椒油、熟芝麻、甜杏仁、花生碎、盐和冻干小香葱进入红豆薏米粉中，混合均匀，得待包装半成品；
所述的调味料为15～35g盐或者100～300g白砂糖；
5）待包装半成品充气装袋，得红豆薏米油茶。
本发明是将药食同源、有治疗功能的食材红豆和薏米，创新性的与民俗传统小吃“油茶”相结合，得到一种快速冲泡服用的方便食品，并且创新性的加入了真空冻干小香葱提色、提味等。符合大众群体“厌于药、喜于食”、符合传统医学“药借食味、食助药性”的理论，将“食疗”推上新台阶，实现了吃小吃的同时就吃了调理身体的药品，符合现代人快节奏、追求方便的饮食需求，有利于中医食疗的推广。
附图说明
图1是本发明红豆薏米油茶的加工流程图。
具体实施方式
下面结合附图和具体实施方式对本发明进行详细说明。
本发明提供了一种新型的药膳方便食品“红豆薏米油茶”，该红豆薏米油茶通过加工工艺流程如图1所示的加工方法加工而成，该红豆薏米油茶这样制得：
1）将10～15kg红豆置于24r/min的炒药机内，在180～280℃的温度下翻炒5～10分钟，至炒熟偏焦，粉碎，得粒径为80～200目的熟红豆粉，作为食用的主料；
将6～10kg薏米置于24r/min的炒药机内，在180～280℃的温度下翻炒25～40分钟，至炒熟偏焦，以祛除薏米的寒性及不喜人的气味，粉碎，得粒径为80～200目的熟薏米粉，作为食用的主料；
2）按质量比1︰1.0～2.0，分别取熟红豆粉和熟薏米粉，混合均匀，得红豆薏米粉；
按30～60mL植物油或动物油中加入5～15g花椒的比例，将花椒加入植物油或动物油中，加热至花椒略发黑，制成花椒油，增强产品的“祛湿”功能并调味；
动物油优选牛油，也可以用羊油。
3）按每千克红豆薏米粉中加入30～60g花椒油、20～40g熟芝麻、15～30g甜杏仁、100～200g花生碎、调味料、3～7g食用小苏打（NaHCO3）和0.05～0.15g冻干小香葱的比例，将花椒油、熟芝麻、甜杏仁、花生碎、盐和冻干小香葱进入红豆薏米粉中，混合均匀，得待包装半成品；
坚果类符合油茶的民俗小吃，且有益智补脑作用，在这里增加食疗中咀嚼的感受和咀嚼的香味，调味料、小苏打、小香葱调味。
花生碎采用脱皮的熟花生碎；甜杏仁采用脱皮的熟的甜杏仁；调味料为15～35g盐或者100～300g白砂糖。
5）待包装半成品充气装袋，每袋30～40g，得红豆薏米油茶。
红豆薏米油茶的食用方法：取一袋红豆薏米油茶，注入开水200～350ml，搅匀，即可食用，当饭吃。
注意事项：孕妇慎服、脾虚无湿，大便燥结者慎服。
本发明红豆薏米油茶中含有小香葱，葱的功效有1）解毒调味，大葱味辛，性微温，具有发表通阳、解毒调味的作用。主要用于风寒感冒、阴寒腹痛、恶寒发热、头痛鼻塞、乳汁不通，二便不利等。大葱含有挥发油，油中的主要成分为蒜素，又含有二烯丙基硫醚、草酸钙。另外，还含有脂肪、糖类，胡萝卜素等，维生素B、C，烟酸，钙，镁，铁等成分。2）预防癌症，香葱所含的果胶，可明显地减少结肠癌的发生，有抗癌作用。葱内的蒜辣素也可以抑制癌细胞的生长;葱还含有微量元素硒，可降低胃液内的亚硝酸盐含量，对预防胃癌及多种癌症有一定作用。3)发汗抑菌，大葱具有刺激身体汗腺，达到发汗散热之作用;葱油可以刺激上呼吸道，使黏痰易于咳出。葱中所含大蒜素，具有明显的抵御细菌、病毒的作用，尤其对痢疾杆菌和皮肤真菌抑制作用更强。4）舒张血管大葱富含维生素C，有舒张小血管，促进血液循环的作用，可防止血压升高所致的头晕，使大脑保持灵活，并预防老年痴呆。大葱的挥发油和辣素，能祛除腥膻等油腻厚味菜肴中的异味，产生特殊香气，如果与蘑菇同食还可以起到促进血液循环的作用。5）降胆固醇，葱可降低坏胆固醇的堆积，经常吃葱的人，即便脂多体胖，其胆固醇并不增高，而且体质强壮。葱叶部分比葱白部分含有更多的维生素A、C及钙。6）缓解疲劳，生葱像洋葱一样，含烯丙基硫醚，这种物质会刺激胃液的分泌，且有助于食欲的增进。与含维生素B1含量较多的食物一起摄取时，会促进食物的淀粉及糖质变为热量，可以缓解疲劳。小香葱经过真空冻干，最大限度地保存食品的色、香、味，天然色素保持不变，各种芳香物质的损失可减少到最低限度，复水快，食用方便。
本发明红豆薏米油茶，将红豆薏米炒熟粉碎后加入较传统油茶明显少量的动物油或植物油，放入五仁等配料，加花椒和较传统油茶明显少量的调味料，加入真空冻干的小香葱，注水搅拌后，小香葱快速复水后色泽鲜绿如鲜品，清香味十足，红豆薏米特有的豆香味、炒制后的焦香味十足，冲泡食用，色、香、味俱全，是早餐、外出、夜宵选择的很好的食品，因为食材属药食同源产品，有调理和治疗疾病的功效，所以“红豆薏米油茶”是很好的一种药膳方便食品。
实施例1
将10kg红豆置于24r/min的炒药机内，在180℃的温度下翻炒10分钟，至炒熟偏焦，粉碎，得粒径为80～200目的熟红豆粉；将6kg薏米置于24r/min的炒药机内，在180℃的温度下翻炒40分钟，至炒熟偏焦，粉碎，得粒径为80～200目的熟薏米粉；按质量比1︰1.0，分别取熟红豆粉和熟薏米粉，混合均匀，得红豆薏米粉；按30mL植物油或动物油中加入5g花椒的比例，将花椒加入植物油或动物油中，加热至花椒略发黑，制成花椒油；按每千克红豆薏米粉中加入30g花椒油、20g熟芝麻、15g甜杏仁、100g花生碎、15g盐、3g小苏打和0.05g冻干小香葱的比例，将花椒油、熟芝麻、甜杏仁、花生碎、盐和冻干小香葱进入红豆薏米粉中，混合均匀，得待包装半成品；待包装半成品充气装袋，每袋40g，得红豆薏米油茶。
实施例2
将15kg红豆置于24r/min的炒药机内，在280℃的温度下翻炒5分钟，至炒熟偏焦，粉碎，得粒径为80～200目的熟红豆粉；将10kg薏米置于24r/min的炒药机内，在280℃的温度下翻炒25分钟，至炒熟偏焦，粉碎，得粒径为80～200目的熟薏米粉；按质量比1︰2.0，分别取熟红豆粉和熟薏米粉，混合均匀，得红豆薏米粉；60mL植物油或动物油中加入15g花椒的比例，将花椒加入植物油或动物油中，加热至花椒略发黑，制成花椒油；按每千克红豆薏米粉中加入60g花椒油、40g熟芝麻、30g甜杏仁、200g花生碎、35g盐、5g小苏打和0.15g冻干小香葱的比例，将花椒油、熟芝麻、甜杏仁、花生碎、盐和冻干小香葱进入红豆薏米粉中，混合均匀，得待包装半成品；待包装半成品充气装袋，每袋30g，得红豆薏米油茶。
实施例3
将12.5kg红豆置于24r/min的炒药机内，在230℃的温度下翻炒7.5分钟，至炒熟偏焦，粉碎，得粒径为80～200目的熟红豆粉；将8kg薏米置于24r/min的炒药机内，在230℃的温度下翻炒32.5分钟，至炒熟偏焦，粉碎，得粒径为80～200目的熟薏米粉；按质量比1︰1.5，分别取熟红豆粉和熟薏米粉，混合均匀，得红豆薏米粉；按45mL植物油或动物油中加入10g花椒的比例，将花椒加入植物油或动物油中，加热至花椒略发黑，制成花椒油；按每千克红豆薏米粉中加入45g花椒油、30g熟芝麻、22.5g甜杏仁、150g花生碎、25g盐、7g小苏打和0.1g冻干小香葱的比例，将花椒油、熟芝麻、甜杏仁、花生碎、盐和冻干小香葱进入红豆薏米粉中，混合均匀，得待包装半成品；待包装半成品充气装袋，每袋35g，得红豆薏米油茶。
实施例4
按实施例1的方法制得红豆薏米粉和花椒油，按每千克红豆薏米粉中加入30g花椒油、20g熟芝麻、15g甜杏仁、100g花生碎、100g白砂糖、3g小苏打和0.05g冻干小香葱的比例，将花椒油、熟芝麻、甜杏仁、花生碎、白砂糖和冻干小香葱进入红豆薏米粉中，混合均匀，得待包装半成品；待包装半成品充气装袋，每袋40g，得红豆薏米油茶。
实施例5
按实施例2的方法制得红豆薏米粉和花椒油，按每千克红豆薏米粉中加入60g花椒油、40g熟芝麻、30g甜杏仁、200g花生碎、300g白砂糖、5g小苏打和0.15g冻干小香葱的比例，将花椒油、熟芝麻、甜杏仁、花生碎、白砂糖和冻干小香葱进入红豆薏米粉中，混合均匀，得待包装半成品；待包装半成品充气装袋，每袋35g，得红豆薏米油茶。
实施例6
按实施例3的方法制得红豆薏米粉和花椒油，按每千克红豆薏米粉中加入45g花椒油、30g熟芝麻、22.5g甜杏仁、150g花生碎、200g白砂糖、7g小苏打和0.1g冻干小香葱的比例，将花椒油、熟芝麻、甜杏仁、花生碎、白砂糖和冻干小香葱进入红豆薏米粉中，混合均匀，得待包装半成品；待包装半成品充气装袋，每袋35g，得红豆薏米油茶。
Claims (5)
1.一种红豆薏米油茶，其特征在于，该红豆薏米油茶这样制得：
1）红豆翻炒至炒熟偏焦，粉碎，得熟红豆粉；
薏米翻炒至炒熟偏焦，粉碎，得熟薏米粉；
2）按质量比1︰1.0～2.0，分别取熟红豆粉和熟薏米粉，混合均匀，得红豆薏米粉；
花椒加入植物油或动物油中，加热至花椒略发黑，制成花椒油；
3）按每千克红豆薏米粉中加入30～60g花椒油、20～40g熟芝麻、15～30g甜杏仁、100～200g花生碎、调味料和0.05～0.15g冻干小香葱的比例，将花椒油、熟芝麻、甜杏仁、花生碎、盐和冻干小香葱进入红豆薏米粉中，混合均匀，得待包装半成品；
所述的调味料为15～35g盐或者100～300g白砂糖；
4）待包装半成品充气装袋，得红豆薏米油茶。
2.根据权利要求1所述的红豆薏米油茶，其特征在于，所述步骤1）中，将10～15kg红豆置于24r/min的炒药机内，在180～280℃的温度下翻炒5～10分钟。
3.根据权利要求1所述的红豆薏米油茶，其特征在于，所述步骤1）中，将6～10kg薏米置于24r/min的炒药机内，在180～280℃的温度下翻炒25～40分钟。
4.根据权利要求1所述的红豆薏米油茶，其特征在于，所述步骤2）中，按30～60mL植物油或动物油中加入5～15g花椒的比例，将花椒加入植物油或动物油中，加热至花椒略发黑，制成花椒油。
5.根据权利要求1所述的红豆薏米油茶，其特征在于，所述步骤5）中，待包装半成品充气装袋，每袋30～40g。
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