CN110651948A - 一种糍粑及其制备方法 - Google Patents
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Abstract
本发明公开了一种糍粑。所述糍粑由以下重量份配比的原料制成:糯米50~70份、粳米10~15份、薏米5~8份、甘草2~4份、山楂3~7份、陈皮1~3份、鸡内金1~3份、枸杞3~6份、红枣5~8份、蜂蜜4~6份、新鲜菠菜7~10份。本发明还公开了一种糍粑的制备方法。本发明提供一种糍粑,大大丰富了糍粑的营养成分,使糍粑具有开胃消食的保健功效。
Description
技术领域
本发明涉及食品加工技术领域,具体的,涉及一种糍粑及其制备方法。
背景技术
糍粑是中华民间的一种传统名吃,流行于中国南方地区,主要是作为节日食品供客人品尝,传统的糍粑主要是以糯米为主料,清水浸泡后置于蒸笼中蒸熟,再迅速放在石臼或乳钵里舂至绵软柔韧,随后趁热将饭泥制作成可大可小的团状,搁芝麻炒香磨粉拌入白砂糖的盘里滚动,即可取食。虽然个地方的做法不一样,但是原料都是以糯米为主。传统的糍粑口味较为单一,且甜腻不易消化,基本无保健功能或保健功能较差。
发明内容
为了解决上述传统的糍粑口味较为单一、甜腻不易消化、基本无保健功能或保健功能较差的技术问题,本发明提供一种糍粑及其制备方法,大大丰富了糍粑的营养成分,使糍粑具有开胃消食的保健功效。
本发明提供了一种糍粑,由以下重量份配比的原料制成:糯米50~70份、粳米10~15份、薏米5~8份、甘草2~4份、山楂3~7份、陈皮1~3份、鸡内金1~3份、枸杞3~6份、红枣5~8份、蜂蜜4~6份、新鲜菠菜7~10份。
在本发明提供的糍粑的一种较佳实施例中,所述糍粑由以下重量份配比的原料制成:糯米60份、粳米13份、薏米7份、甘草3份、山楂5份、陈皮2份、鸡内金2份、枸杞5份、红枣6份、蜂蜜5份、新鲜菠菜8份。
本发明还提供了一种糍粑的制备方法,包括以下步骤:
步骤一、按所述重量份配比分别取山楂、枸杞及红枣,将所述山楂、所述枸杞及所述红枣分别烘干后进行超微粉碎,过500目筛即得超微粉;
步骤二、按所述重量份配比分别取甘草、陈皮及鸡内金,加入所述甘草、所述陈皮及所述鸡内金总重量2~3倍的水,武火煮沸后转文火煎煮30~40min,过滤即得中药液;
步骤三、按所述重量份配比取新鲜菠菜,将所述新鲜菠菜榨汁,过滤后即得菠菜汁;
步骤四、按所述重量份配比取蜂蜜,将所述超微粉、所述菠菜汁及所述蜂蜜分别融入所述中药液中,得混合液;
步骤五、按所述重量份配比分别取糯米、粳米及薏米,去杂、洗净后沥干水分,加入所述混合液后混匀,隔水蒸熟,然后趁热放入糍粑捶打装置中进行捶打,捶打完成后即得糍粑。
在本发明提供的糍粑的制备方法的一种较佳实施例中,所述步骤一中,将所述山楂、所述枸杞及所述红枣在50~70℃下烘干至恒重,然后再进行超微粉碎。
相较于现有技术,本发明提供的糍粑及其制备方法具有以下有益效果:本发明以糯米、粳米为主料,通过添加薏米、枸杞、蜂蜜等原料,大大丰富了糍粑的营养成分;同时,通过添加山楂、陈皮及鸡内金,使糍粑具有开胃消食的保健功效。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅是本发明的一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其它实施例,都属于本发明保护的范围。
实施例1
一种糍粑,由以下重量份配比的原料制成:糯米50份、粳米10份、薏米5份、甘草2份、山楂3份、陈皮1份、鸡内金1份、枸杞3份、红枣5份、蜂蜜4份、新鲜菠菜7份。
一种糍粑的制备方法,包括以下步骤:
S1、按所述重量份配比分别取山楂、枸杞及红枣,将所述山楂、所述枸杞及所述红枣分别在50℃下烘干至恒重后再进行超微粉碎,过500目筛即得超微粉;
S2、按所述重量份配比分别取甘草、陈皮及鸡内金,加入所述甘草、所述陈皮及所述鸡内金总重量2倍的水,武火煮沸后转文火煎煮30min,过滤即得中药液;
S3、按所述重量份配比取新鲜菠菜,将所述新鲜菠菜榨汁,过滤后即得菠菜汁;
S4、按所述重量份配比取蜂蜜,将所述超微粉、所述菠菜汁及所述蜂蜜分别融入所述中药液中,得混合液;
S5、按所述重量份配比分别取糯米、粳米及薏米,去杂、洗净后沥干水分,加入所述混合液后混匀,隔水蒸熟,然后趁热放入糍粑捶打装置中进行捶打,捶打完成后即得糍粑。
实施例2
一种糍粑,由以下重量份配比的原料制成:糯米60份、粳米13份、薏米7份、甘草3份、山楂5份、陈皮2份、鸡内金2份、枸杞5份、红枣6份、蜂蜜5份、新鲜菠菜8份。
一种糍粑的制备方法,包括以下步骤:
S1、按所述重量份配比分别取山楂、枸杞及红枣,将所述山楂、所述枸杞及所述红枣分别在60℃下烘干至恒重后再进行超微粉碎,过500目筛即得超微粉;
S2、按所述重量份配比分别取甘草、陈皮及鸡内金,加入所述甘草、所述陈皮及所述鸡内金总重量2.5倍的水,武火煮沸后转文火煎煮35min,过滤即得中药液;
S3、按所述重量份配比取新鲜菠菜,将所述新鲜菠菜榨汁,过滤后即得菠菜汁;
S4、按所述重量份配比取蜂蜜,将所述超微粉、所述菠菜汁及所述蜂蜜分别融入所述中药液中,得混合液;
S5、按所述重量份配比分别取糯米、粳米及薏米,去杂、洗净后沥干水分,加入所述混合液后混匀,隔水蒸熟,然后趁热放入糍粑捶打装置中进行捶打,捶打完成后即得糍粑。
实施例3
一种糍粑,由以下重量份配比的原料制成:糯米70份、粳米15份、薏米8份、甘草4份、山楂7份、陈皮3份、鸡内金3份、枸杞6份、红枣8份、蜂蜜6份、新鲜菠菜10份。
一种糍粑的制备方法,包括以下步骤:
S1、按所述重量份配比分别取山楂、枸杞及红枣,将所述山楂、所述枸杞及所述红枣分别在70℃下烘干至恒重后再进行超微粉碎,过500目筛即得超微粉;
S2、按所述重量份配比分别取甘草、陈皮及鸡内金,加入所述甘草、所述陈皮及所述鸡内金总重量3倍的水,武火煮沸后转文火煎煮40min,过滤即得中药液;
S3、按所述重量份配比取新鲜菠菜,将所述新鲜菠菜榨汁,过滤后即得菠菜汁;
S4、按所述重量份配比取蜂蜜,将所述超微粉、所述菠菜汁及所述蜂蜜分别融入所述中药液中,得混合液;
S5、按所述重量份配比分别取糯米、粳米及薏米,去杂、洗净后沥干水分,加入所述混合液后混匀,隔水蒸熟,然后趁热放入糍粑捶打装置中进行捶打,捶打完成后即得糍粑。
以上所述仅为本发明的实施例,并非因此限制本发明的专利范围,凡是利用本发明说明书内容所作的等效结构或等效流程变换,或直接或间接运用在其它相关的技术领域,均同理包括在本发明的专利保护范围内。
Claims (4)
1.一种糍粑,其特征在于,由以下重量份配比的原料制成:糯米50~70份、粳米10~15份、薏米5~8份、甘草2~4份、山楂3~7份、陈皮1~3份、鸡内金1~3份、枸杞3~6份、红枣5~8份、蜂蜜4~6份、新鲜菠菜7~10份。
2.根据权利要求1所述的糍粑,其特征在于,所述糍粑由以下重量份配比的原料制成:糯米60份、粳米13份、薏米7份、甘草3份、山楂5份、陈皮2份、鸡内金2份、枸杞5份、红枣6份、蜂蜜5份、新鲜菠菜8份。
3.一种基于权利要求1或2所述的糍粑的制备方法,其特征在于,包括以下步骤:
步骤一、按所述重量份配比分别取山楂、枸杞及红枣,将所述山楂、所述枸杞及所述红枣分别烘干后进行超微粉碎,过500目筛即得超微粉;
步骤二、按所述重量份配比分别取甘草、陈皮及鸡内金,加入所述甘草、所述陈皮及所述鸡内金总重量2~3倍的水,武火煮沸后转文火煎煮30~40min,过滤即得中药液;
步骤三、按所述重量份配比取新鲜菠菜,将所述新鲜菠菜榨汁,过滤后即得菠菜汁;
步骤四、按所述重量份配比取蜂蜜,将所述超微粉、所述菠菜汁及所述蜂蜜分别融入所述中药液中,得混合液;
步骤五、按所述重量份配比分别取糯米、粳米及薏米,去杂、洗净后沥干水分,加入所述混合液后混匀,隔水蒸熟,然后趁热放入糍粑捶打装置中进行捶打,捶打完成后即得糍粑。
4.根据权利要求3所述的糍粑的制备方法,其特征在于,所述步骤一中,将所述山楂、所述枸杞及所述红枣在50~70℃下烘干至恒重,然后再进行超微粉碎。
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