CN110897078A - 一种多营养成分鲜湿米粉的制备方法 - Google Patents
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Abstract
本发明公开了一种多营养成分鲜湿米粉的制备方法,其特征在于,它是由籼米、新鲜茶叶水、家禽蛋、新鲜茶叶粉、淀粉、胡萝卜、花生、山药和葛根粉配制而成。具体制备步骤是,先将新鲜茶叶捣烂、浸泡、过滤得到新鲜茶叶水,然后用新鲜茶叶水浸泡籼米得到饱和泡米,再分别将饱和泡米及新鲜茶叶粉、胡萝卜、花生和山药粉碎后,再与家禽蛋、淀粉和葛根粉搅拌均匀并调节水含量,最后经蒸粉、成型得到多营养成分鲜湿米粉。通过本发明,实现了茶叶资源的最大化利用;并且本发明的鲜湿米粉中营养成分丰富、全面,可具有养生、保健价值,而且味道纯正、老少皆宜。
Description
技术领域
本发明涉及特色食品领域,特别是涉及一种多营养成分鲜湿米粉的制备方法。
背景技术
鲜湿米粉是指以大米为主要原料,经饱和泡米、、磨粉、蒸自熟化、挤丝、高温老化等工序工序制成的条状或丝状米制品,水含量在50~60%,是我国南方早餐及中餐消费量最大的一种食品,也是上班族经常食用的一种快速食品,即食用鲜湿米粉时,对其进行再加工的时间不超过10分钟。由于鲜湿米粉中主含大米,营养成分单一,而且在食用鲜湿米粉时的配料价格较高,使得大部分人只得长期食用价格相对低廉的较为单一的米粉了。身体长期只吸收单一的营养成分,造成了身体正常生长所需的其他元素的缺失,如维生素、胡萝卜素、微量元素等,最终引发多种疾病,危害身体健康。
茶叶中含有天冬氨酸、苏氨酸、丝氨酸、谷氨酸、甘氨酸、精氨酸、缬氨酸、蛋氨酸、异亮氨酸等20种以上的氨基酸,总氨基酸含量大于1%,所含的茶多芬量大于10%、蛋白质含量大于20%;还含有维生素C、A、E、D、B1、B2等,以及丰富的矿质元素,如磷、钾、钙、铁、锌、硒等。因此,茶叶具有防治心血管疾病、抗变态反应、调节免疫功能、防癌抗癌及抗突变等多种保健功能。但,我们在采收茶叶时,采收并上市销售的量还没占到整株茶树中茶叶总量的1%,其余的茶叶中有50%以上被修剪掉,同时,我们在喝茶时,只有少量可溶于水的部分营养成分被我们吸收,绝大多数的营养成分作为废弃物丢弃。与此同时,我们又有多少人有时间通过喝茶来补充营养。
发明内容
为了解决当前长期吃米粉而造成我们身体营养成分单一的问题,本发明以籼米为主要原材料,再通过加入营养成分丰富的茶叶等组分,制备成一种多营养成分的鲜湿米粉。
为实现上述目的,本发明采用的技术方案如下:
一种多营养成分鲜湿米粉的制备方法,其特征在于,制备步骤如下:
(1)取重量份为10~20份的新鲜茶叶经捣烂成泥后,加入重量份为70~80份的生活用水搅拌浸泡30~60分钟,过滤得到新鲜茶叶水;
(2)将新采摘的茶叶进行粉碎,过100~120目筛,得到新鲜茶叶粉;
(3)按重量份计,将步骤(2)得到的新鲜茶叶粉5~20份、胡萝卜2~8份、花生4~ 10份和山药1~5份搅拌混合后,粉碎,过100~120目筛,得到混合泥料;
(4)按重量份计,将70~80份籼米加入步骤(1)得到的新鲜茶叶水中浸泡,至泡米饱和,沥水,粉碎,过100~120目筛,得到籼米粉;
(5)将步骤(3)得到的混合泥料、步骤(4)得到的籼米粉、家禽蛋、淀粉和葛根粉搅拌均匀,并加入生活用水至含水率达50~60wt%,得到备用粉;
(6)将步骤(5)得到的备用粉放入蒸锅,通入蒸汽,蒸至7~8成熟,得到蒸粉;
(7)将蒸粉投入米粉成型机,压制成型为扁状或圆形状米粉后,进行自动吹散、冷却、即得鲜湿米粉成品。
所述的一种多营养成分鲜湿米粉的制备方法,其特征在于,所述步骤(5)中家禽蛋、淀粉和葛根粉的加入量按重量份计分别为1~5份、5~15份、1~5份。
所述的一种多营养成分鲜湿米粉的制备方法,其特征在于,所述步骤(5)中淀粉为马铃薯淀粉、玉米淀粉、木薯淀粉、甘薯淀粉、藕淀粉或小麦淀粉中的一种以上。
本发明的有益效果:1)在本发明中加入营养成分丰富的茶叶,实现了茶叶资源的最大化利用;2)本发明中加入的花生,其中含有活性很强的白藜芦醇,具有抗氧化和稀释血液的功效,能降低血小板聚集;而花生油脂中的不饱和脂肪酸,具有清理血管壁的作用,还能帮助软化血管、控制血压和血脂;3)在本发明中加入家禽蛋,可以补充人体活动需求量大的蛋白质;4)本发明中加入的山药,具有增强人体免疫、滋补健身、养颜美容等之功效。因此本发明制备得到的鲜湿米粉,它不仅营养丰富全面,还具有养生、保健价值,而且味道纯正、老少皆宜。
具体实施方式
以下结合具体实施例来对本发明做进一步说明,下述实施例仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制。
实施例1
一种多营养成分鲜湿米粉的制备方法,其特征在于,制备步骤如下:
1、取重量份为10份的新鲜茶叶经捣烂成泥后,加入重量份为70份的生活用水搅拌浸泡 30分钟,过滤得到新鲜茶叶水;
2、将新采摘的茶叶进行粉碎,过100目筛,得到新鲜茶叶粉;
3、按重量份计,将步骤2得到的新鲜茶叶粉10份、胡萝卜8份、花生5份和山药1份搅拌混合后,粉碎,过100目筛,得到混合泥料;
4、按重量份计,将80份籼米加入步骤1得到的新鲜茶叶水中浸泡,至泡米饱和,沥水,粉碎,过100目筛,得到籼米粉;
5、将步骤3得到的混合泥料、步骤4得到的籼米粉、鸡蛋、玉米淀粉和葛根粉搅拌均匀,并加入生活用水至含水率达50~60wt%,得到备用粉,其中,鸡蛋、玉米淀粉和葛根粉的加入量按重量份计分别为:1份、15份、5份;
6、将步骤5得到的备用粉放入蒸锅,通入蒸汽,蒸至7~8成熟,得到蒸粉;
7、将蒸粉投入米粉成型机,压制成型为扁状或圆形状米粉后,进行自动吹散、冷却、即得鲜湿米粉成品。
实施例2
一种多营养成分鲜湿米粉的制备方法,其特征在于,制备步骤如下:
1、取重量份为20份的新鲜茶叶经捣烂成泥后,加入重量份为80份的生活用水搅拌浸泡 60分钟,过滤得到新鲜茶叶水;
2、将新采摘的茶叶进行粉碎,过120目筛,得到新鲜茶叶粉;
3、按重量份计,将步骤2得到的新鲜茶叶粉20份、胡萝卜2份、花生10份和山药5份搅拌混合后,粉碎,过100目筛,得到混合泥料;
4、按重量份计,将70份籼米加入步骤1得到的新鲜茶叶水中浸泡,至泡米饱和,沥水,粉碎,过120目筛,得到籼米粉;
5、将步骤3得到的混合泥料、步骤4得到的籼米粉、鸭蛋、甘薯淀粉和葛根粉搅拌均匀,并加入生活用水至含水率达50~60wt%,得到备用粉,其中,鸭蛋、甘薯淀粉和葛根粉的加入量按重量份计分别为:5份、5份、1份;
6、将步骤5得到的备用粉放入蒸锅,通入蒸汽,蒸至7~8成熟,得到蒸粉;
7、将蒸粉投入米粉成型机,压制成型为扁状或圆形状米粉后,进行自动吹散、冷却、即得鲜湿米粉成品。
实施例3
一种多营养成分鲜湿米粉的制备方法,其特征在于,制备步骤如下:
1、取重量份为15份的新鲜茶叶经捣烂成泥后,加入重量份为75份的生活用水搅拌浸泡 40分钟,过滤得到新鲜茶叶水;
2、将新采摘的茶叶进行粉碎,过100目筛,得到新鲜茶叶粉;
3、按重量份计,将步骤2得到的新鲜茶叶粉15份、胡萝卜6份、花生7份和山药3份搅拌混合后,粉碎,过100目筛,得到混合泥料;
4、按重量份计,将75份籼米加入步骤1得到的新鲜茶叶水中浸泡,至泡米饱和,沥水,粉碎,过120目筛,得到籼米粉;
5、将步骤3得到的混合泥料、步骤4得到的籼米粉、鹌鹑蛋、藕淀粉和小麦淀粉重量比为1:1的混合淀粉、葛根粉搅拌均匀,并加入生活用水至含水率达50~60wt%,得到备用粉, 其中,鹌鹑蛋、混合淀粉、葛根粉的加入量按重量份计分别为:2份、10份、3份;
6、将步骤5得到的备用粉放入蒸锅,通入蒸汽,蒸至7~8成熟,得到蒸粉;
7、将蒸粉投入米粉成型机,压制成型为扁状或圆形状米粉后,进行自动吹散、冷却、即得鲜湿米粉成品。
食用本发明制作的鲜湿米粉时,先用90℃以上的水泡3-5分钟捞出,放入碗中,再加入事先备好的鲜汤及佐料即可食用。
Claims (2)
1.一种多营养成分鲜湿米粉的制备方法,其特征在于,按照重量份计由如下组分组成:籼米70~80份、新鲜茶叶水70~80份、家禽蛋1~5份、新鲜茶叶粉5~20份、淀粉5~15份、胡萝卜2~8份、花生4~10份、山药1~5份、葛根粉1~5份;
所述的淀粉为马铃薯淀粉、玉米淀粉、木薯淀粉、甘薯淀粉、藕淀粉或小麦淀粉中的一种以上;
所述的新鲜茶叶水的制作方法为:取重量份为10~20份的新鲜茶叶经捣烂成泥后,加入重量份为70~80份的生活用水搅拌浸泡30~60分钟,过滤所得的过滤水即为新鲜茶叶水;
所述的新鲜茶叶粉为将新采摘的茶叶进行粉碎,过100~120目筛,得到新鲜茶叶粉;
所述的葛根粉的细度为过100~120筛。
2.根据权利要求1所述的一种多营养成分鲜湿米粉的制备方法,其特征在于包括以下步骤:
(1)将新鲜茶叶粉、胡萝卜、花生和山药搅拌混合后,粉碎,过100~120目筛,得到混合泥料;
(2)将籼米加入新鲜茶叶水中浸泡,至泡米饱和,沥水,粉碎,过100~120目筛,得到籼米粉;
(3)将步骤(1)得到的混合泥料、步骤(2)得到的籼米粉、家禽蛋、淀粉和葛根粉搅拌均匀,并加入生活用水至含水率达50~60wt%,得到备用粉;
(4)将步骤(3)得到的备用粉放入蒸锅,通入蒸汽,蒸至7~8成熟,得到蒸粉;
(5)将蒸粉投入米粉成型机,压制成型为扁状或圆形状米粉后,进行自动吹散、冷却、即得鲜湿米粉成品。
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