CN110269186A - 香蒿保健锅巴 - Google Patents
香蒿保健锅巴 Download PDFInfo
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- CN110269186A CN110269186A CN201810219964.3A CN201810219964A CN110269186A CN 110269186 A CN110269186 A CN 110269186A CN 201810219964 A CN201810219964 A CN 201810219964A CN 110269186 A CN110269186 A CN 110269186A
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Classifications
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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
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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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
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
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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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
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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
本发明公开了一种香蒿保健锅巴，选用富含多种维生素，具有清热解毒，醒脾开胃功能的香蒿叶与具有清火明目，含多种微量元素，对人体具有促进免疫、降压和保肝作用的枸杞叶，以及含有多种氨基酸，且具有滋补肝肾、固精缩尿、调节心血管功能的菟丝子与富含淀粉、何首乌多糖，具有润燥养身，防治糖尿病等功效的何首乌等，添加入米饭中，经烘烤等工艺制成，成品香蒿锅巴呈平整块状，均匀的淡绿色，具天然的蒿香味，脆香爽口，老少皆宜，并具益肝肾、醒脾开胃、润肠通便的保健功效。
Description
技术领域
本发明涉及一种即食类烘烤食品，具体地说是涉及一种烘烤类的锅巴。
背景技术
用铁锅煮制大米饭，形成的贴锅干锅巴，酥脆味香，一直为人们喜食的方便食品。我国中药学认为，锅巴性味甘平，能健脾消食、止泻，用于消化不良，久泻等。现代研究证实，通过瞬间干燥的锅巴，原料中含有的碳水化合物、脂肪、蛋白质及钙、钾、铁、镁等矿物质保留较高，且具营养。随着人们生活水平的提高，食品工业的发展，锅巴已从原始的家庭制作发展到工业化、规模化生产，现市场开发的多种以大米为主原料制作的红薯锅巴、香菇锅巴、芝麻锅巴以及各式香辣锅巴等，虽脆香可口，但均缺乏叶绿素即人体所需的多种维生素和膳食纤维。作为即食方便食品，甚至取作代餐，人们时常表现为，食时香美欲口，食后总觉腹胀感，这些均为营养成分不平衡所致。
香蒿叶，为菊科植物青蒿(ArtemisiaapiaceaHance)的嫩茎叶，其气味香浓。我国民间常取以制作青蒿绿豆粥、青蒿茶、青蒿蒸咸肉，每逢清明时节，总习采以鲜嫩的香蒿尖芽和以米粉、腊肉、调入少许盐等佐料，闷烤出带有蒿叶香气，味道绵长的蒿子粑粑。除此，民间还常取香蒿，用于疗治疟疾，泻痢，疥癣，皮肤瘙痒等疾病。现代分析认为，香蒿含有蛋白质、糖及维生素A、B1、B2、C等营养物质，含有的青蒿素、挥发油和苦味质等，具有清热解毒，醒脾开胃，抗炎化湿等功效。
枸杞叶为茄科植物枸杞子(Lyciumchinense)的嫩茎，我国民间常取以炒鸡蛋、凉拌、掺粉蒸食或腌制酱菜等，为喜食的山野菜之一。医药上，《本草纲目》记载有：“ 春采枸杞叶，名天精草，具有清火明目，治疗阴虚内热，咽干喉痛、肝火上扬，头晕目糊等。近代研究认为，枸杞叶富含甜菜碱、芦丁以及多种维生素、氨基酸，胡萝卜素和微量元素等，对人体有免疫促进、降压和保肝作用。
何首乌为多年生植物。块根肥厚，长椭圆形，黑褐色。块根纺锤形或团块状，一般略弯曲。表面红棕色或红褐色，凹凸不平，有不规则的纵沟和致密皱纹，并有横长皮孔及细根痕。何首乌味苦、甘、涩，性微温，入肝、肾经，具有润燥养身、防治糖尿病、养血滋阴、截疟、祛风、解毒的功效，主治血虚头昏目眩、心悸、失眠，肝肾阴虚之腰膝酸软，须发早白，耳鸣，遗精，肠燥便秘，久疟体虚，风疹瘙痒，疮痈，瘰疬，痔疮。
菟丝子（CuscutachinensisLam），为旋花科一年生寄生性草本，祖国医学一直将其用作养生保健、益寿延年的补益要药，中医认为菟丝子甘辛微温，禀气中和，既可补阳，又可益阴，具有温而不燥，补而不滞的特点。近代研究证实，蒴果中含有蒽醌、香豆素、甙类、糖类、β-谷甾醇、生物碱、黄酮类以及钙、镁、铁、锌等微量元素，多种氨基酸等。具有滋补肝肾、固精缩尿、安胎、明目、止泻、提高机体免疫力和调节心血管功能之功效。
目前以香蒿、枸杞叶、何首乌、菟丝子等作原料，添加入米饭中，经烘烤制作成的保健锅巴还未见报道和产品上市。
发明内容
本发明的目的是选取富含多种维生素，具有清热解毒，醒脾开胃，并具香味绵长的香蒿叶与具有清火明目，含多种微量元素，对人体具有免疫促进、降压和保肝作用的枸杞叶，以及含有多种氨基酸，且具有滋补肝肾、固精缩尿、提高机体免疫力和调节心血管功能的菟丝子与富含淀粉、何首乌多糖，具有润燥养身，防治糖尿病等功效的何首乌等，添加入米饭中，经烘烤等工艺制成香蒿锅巴。成品香蒿锅巴呈平整块状，均匀的淡绿色，具天然的蒿香味，脆香爽口，水泡后糯绵细腻，老少皆宜，并具益肝肾、醒脾开胃、润肠通便的保健功效。
本发明是这样实现的： 一种香蒿保健锅巴，其特征在于，采用以下步骤制作：
A、原料预处理：春季，釆摘其山野香蒿幼嫩的带叶茎尖，趁鲜搓揉，破坏其鲜体组织，再置清水中漂洗，脱去苦汁和叶毛，捞沥后置脱水机脱去束缚水；春夏初秋，采摘枸杞三叶一心幼嫩尖叶，清水冲洗后沥水；将脱沥水后的香蒿与枸杞嫩尖叶，送入干燥机使水分降至8%以下；取中药饮片菟丝子入锅炒香后晾凉；取市售无虫蛀、无霉变的何首乌干片与干燥后的香蒿、枸杞嫩尖叶分别送入粉碎机，制成粉料；将炒香晾凉后的菟丝子送入粉碎机，制成碎粒料。
B、配料：取优质籼米75-78重量份、香蒿粉料2-2 .5重量份、枸杞叶粉料4-4 .5重量 份、何首乌粉料3-5重量份、菟丝子碎粒料2-3重量份、市售生姜粉0 .15-0 .2重量份。
C、蒸制：将籼米用水清洗干净，再浸泡40-50分钟后沥水；将枸杞叶粉料与生姜粉先后送入和面机中混和搅拌均匀，再分别将香蒿粉料、何首乌粉料与菟丝子碎粒料倒入搅拌，混和均匀，并将浸泡沥水后的籼米加入，在和面机中进一步搅拌均匀形成混合料，再将混合料送入蒸饭车中蒸熟，制成香蒿米饭。
D、培菌：蒸熟的香蒿米饭自然冷却至25-30℃时，拌入香蒿米饭重2-3%的香菇菌种，常温下自然培养，至菌丝体长满香蒿米饭，再在常温下培养5-7天，后结束培菌。
E .压片、烘烤：将培菌结束后的香蒿米饭送入大米锅巴机，压成厚0 .3-0 .5厘米厚 的片，再切成所需长、宽的香蒿米饭片；随之经烘干室在165-235℃的温度条件中烘烤，至水 分降至5%以下，制成成品香蒿锅巴。
F、包装、检验、存放：成品香蒿锅巴用食品级包装物密封包装，经检验合格后，入通风、干燥的库房中存放。
发明中，香蒿锅巴制成后，还可经油炸成为油炸香蒿锅巴。
作为优选，混合料送入蒸饭车中时，可适当加水，以调节米饭的软硬度。
作为优选，培菌应在无菌环境中进行。
作为优选，所述的香菇菌种为中温型香菇菌种。
本发明选用含有营养成分丰富，国家卫生部公布的“ 既是食品又是药品的物品”中 枸杞子的嫩茎叶以及卫生部公布“ 可用于保健食品的物品”中具有滋补肝肾、固精缩尿、提 高机体免疫力和调节心血管功能的菟丝子等原料，制作成的成品香蒿锅巴为即食类方便食 品，密封包装后，保质期6-8个月。
发明中，原料香蒿、枸杞叶、何首乌、菟丝子，均含有人体所需的多种维生素和膳食纤维，可有效促进肠道臑动，增强人体免疫力。
发明中，将香蒿米饭进行了香菇菌种培养，且控制为初发酵，通过菌丝体的繁殖，从原料中充分酵解并释放出供人体需要的膳食纤维和保健成分，限定培菌时间为5-7天且为子实体形成前，可明显改善传统锅巴的粗质口感，成品经烘烤，膳食纤维丰富，微带香甜，具有蒿香与香菇菌混合而成特殊的香味与滋味。
Claims (5)
1.一种香蒿保健锅巴，其特征在于，采用以下步骤制作：
A、原料预处理：春季，釆摘其山野香蒿幼嫩的带叶茎尖，趁鲜搓揉，破坏其鲜体组织，再置清水中漂洗，脱去苦汁和叶毛，捞沥后置脱水机脱去束缚水；春夏初秋，采摘枸杞三叶一心幼嫩尖叶，清水冲洗后沥水；将脱沥水后的香蒿与枸杞嫩尖叶，送入干燥机使水分降至8%以下；取中药饮片菟丝子入锅炒香后晾凉；取市售无虫蛀、无霉变的何首乌干片与干燥后的香蒿、枸杞嫩尖叶分别送入粉碎机，制成粉料；将炒香晾凉后的菟丝子送入粉碎机，制成碎粒料；
B、配料：取优质籼米75-78重量份、香蒿粉料2-2 .5重量份、枸杞叶粉料4-4 .5重量份、何 首乌粉料3-5重量份、菟丝子碎粒料2-3重量份、市售生姜粉0 .15-0 .2重量份；
C、蒸制：将籼米用水清洗干净，再浸泡40-50分钟后沥水；将枸杞叶粉料与生姜粉先后送入和面机中混和搅拌均匀，再分别将香蒿粉料、何首乌粉料与菟丝子碎粒料倒入搅拌，混和均匀，并将浸泡沥水后的籼米加入，在和面机中进一步搅拌均匀形成混合料，再将混合料送入蒸饭车中蒸熟，制成香蒿米饭；
D、培菌：蒸熟的香蒿米饭自然冷却至25-30℃时，拌入香蒿米饭重2-3%的香菇菌种，常温下自然培养，至菌丝体长满香蒿米饭，再在常温下培养5-7天，后结束培菌；
E、压片、烘烤：将培菌结束后的香蒿米饭送入大米锅巴机，压成厚0 .3-0 .5厘米厚的片， 再切成所需长、宽的香蒿米饭片；随之经烘干室在165-235℃的温度条件中烘烤，至水分降 至5%以下，制成成品香蒿锅巴；
F、包装、检验、存放：成品香蒿锅巴用食品级包装物密封包装，经检验合格后，入通风、干燥的库房中存放。
2.根据权利要求1所述的一种香蒿保健锅巴 ，其特征在于：香蒿锅巴制成后，还可经油炸成为油炸香蒿锅巴。
3.根据权利要求1所述的一种香蒿保健锅巴 ，其特征在于：混合料送入蒸饭车中时，可适当加水，以调节米饭的软硬度。
4.根据权利要求1所述的一种香蒿保健锅巴，其特征在于：培菌应在无菌环境中进行。
5.根据权利要求1所述的一种香蒿保健锅巴，其特征在于：所述的香菇菌种为中温型香菇菌种。
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