CN112120151A - 一种藜麦米粉的制作配方 - Google Patents
一种藜麦米粉的制作配方 Download PDFInfo
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- CN112120151A CN112120151A CN202011055245.6A CN202011055245A CN112120151A CN 112120151 A CN112120151 A CN 112120151A CN 202011055245 A CN202011055245 A CN 202011055245A CN 112120151 A CN112120151 A CN 112120151A
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- percent
- quinoa
- vitamin
- rice
- rice flour
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Classifications
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- A—HUMAN NECESSITIES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供一种藜麦米粉的制作配方，包括以下质量比的制备原料：大米50％‑60％，藜麦30％‑40％，玉米淀粉5％‑10％，芭蕉芋粉3％‑5％，大豆卵磷脂粉1％‑2％，维生素A 0.5％‑1％，维生素D 0.5％‑1％；本发明米粉原料简单易得，口感独特，藜麦蛋白质含量高，且玉米淀粉与芭蕉芋米兼具有药膳的效果，再加上维生素A和维生素D，达到营养均衡的同时又具备食用疗效，这是一款既营养又健康的米粉，长期食用可以养生。
Description
技术领域
本发明属于食品领域，具体涉及的是一种藜麦米粉的制作配方。
背景技术
米粉是南方人喜爱的一种食品，传统的米粉是以大米为原料生产的。这种米粉口味、口感营养都很单一，不能满足人们日益增长的生活要求。
蛋白质是组成人体一切细胞、组织的重要成分。机体所有重要的组成部分都需要有蛋白质的参与。一般说，蛋白质约占人体全部质量的18％，没有蛋白质就没有生命，所以我们每天都需要摄入足量的蛋白质才能维持生命，而藜麦是营养完全的蛋白碱性食物，胚芽占种子的30％，且具有营养活性，优质藜麦的蛋白质含量高达16％-22％。
发明内容
本发明的目的是提供一种藜麦米粉的制作配方，该米粉通过各种原料之间的作用，达到营养均衡的效果，且高效的补充了人体所需的蛋白质。
为了实现上述的目的，本发明采用了以下的技术方案：
一种藜麦米粉的制作配方，所述藜麦米粉包括以下质量比的制备原料：大米50％-60％，藜麦30％-40％，玉米淀粉5％-10％，芭蕉芋粉3％-5％，大豆卵磷脂粉1％-2％，维生素A 0.5％-1％，维生素D 0.5％-1％。
进一步的，所述藜麦米粉包括以下质量比的制备原料：大米50％，藜麦34.8％，玉米淀粉7.2％，芭蕉芋粉4.5％，大豆卵磷脂粉1.66％，维生素A 0.92％，维生素D 0.92％。
进一步的，所述藜麦米粉包括以下质量比的制备原料：大米54％，藜麦32.5％，玉米淀粉6.3％，芭蕉芋粉3.6％，大豆卵磷脂粉1.84％，维生素A 0.83％，维生素D 0.83％。
进一步的，所述藜麦米粉包括以下质量比的制备原料：大米60％，藜麦30％，玉米淀粉5％，芭蕉芋粉3％，大豆卵磷脂粉1％，维生素A 0.5％，维生素D 0.5％。
进一步的，所述藜麦米粉的制作方法如下：
(1)按比例称量原料大米50％-60％，藜麦30％-40％，玉米淀粉5％-10％，芭蕉芋粉3％-5％，大豆卵磷脂粉1％-2％、维生素A 0.5％-1％、维生素D 0.5％-1％，将大米浸泡在水中五个小时后用石磨将大米磨成米浆，然后加入其它原料，搅拌均匀；
(2)将步骤(1)所得混合物与水按比重1:1.5-2的比例加入水，搅拌均匀后放在事先涂有一层油的蒸箱中，温度100℃下蒸煮20-40分钟，获得混合熟料；
(3)将步骤(2)所得熟料，用100-120目筛网过滤；
(4)将步骤(3)所得熟料，用干燥机在烘干120-135℃下烘干15-20分钟；
(5)将步骤(4)所得烘干灭菌后包装。
藜麦：藜麦营养完全的蛋白碱性食物，胚芽占种子的30％，且具有营养活性，优质藜麦的蛋白质含量高达16％-22％，品质与奶粉及肉类相当，富含多种氨基酸，其中有人体必需的全部九种必需氨基酸，比例适当且易于吸收，尤其富含植物中缺乏的赖氨酸，钙、镁、磷、钾、铁、锌、硒、锰、铜等矿物质营养含量高，富含不饱和脂肪酸、类黄酮、B族维生素和E族维生素、胆碱、甜菜碱、叶酸、α-亚麻酸、β-葡聚糖等多种有益化合物，膳食纤维素含量高达7.1％，胆固醇为0，不含麸质，低脂，低热量，低血糖，且藜麦属于易熟易消化食品，口感独特，有淡淡的坚果清香或者人参香，具有均衡补充营养、增强机体功能、修复体质、调节免疫和内分泌、提高机体应激能力、预防疾病、抗癌、减肥、辅助治疗等功效，适于所有群体食用，尤其适于高血糖、高血压、高血脂、心脏病等慢性病，以及婴幼儿、孕产妇、儿童、学生、老年人等特殊体质和生活不规律人群，长期食用，效果显著。
玉米淀粉：玉米淀粉是世界公认的“黄金作物”，其脂肪、磷元素、维生素B2的含量居谷类食物之首；玉米淀粉中含有亚油酸和维生素E，能使人体内胆固醇水平降低，从而减少动脉硬化的发生；玉米淀粉中含钙、铁质较多，可防止高血压、冠心病；现代医学研究表明，玉米淀粉中有丰富的谷胱甘肽，这是一种抗癌因子，在人体内能与多种外来的化学致癌物质相结合，使其失去毒性，然后通过消化道排出体外；粗磨的玉米淀粉中含有大量的赖氨酸，可抑制肿瘤生长；玉米淀粉还含有微量元素硒，硒能加速人体内氧化物分解，抑制恶性肿瘤；玉米淀粉中丰富的膳食纤维，能促进肠蠕动，缩短食物通过消化道的时间，减少有毒物质的吸收和致癌物质对结肠的刺激，因而可减少结肠癌的发生。
芭蕉芋粉：芭蕉芋粉颗粒粒径大，糊化温度低，糊透明度好，链淀粉含量高，成膜性好，其分子量也很大，与马铃薯淀粉接近，具有较好的应用性质；芭蕉芋的淀粉含量高，蛋白质、脂肪。
大豆卵磷脂粉：大豆卵磷脂是一种生命基础物质，不仅是构成人体生物膜的重要组成部分，而且是胆碱和脂肪酸的一个来源，对维持生物膜的生理活性和机体的正常代谢起关键作用，被誉为“血管清道夫”。大豆卵磷脂中含有卵磷脂、脑磷脂、心磷脂、磷脂酸、磷脂酰甘油、缩醛磷脂、溶血磷脂等成分，经常补充对于预防和改善心脑血管疾病、健脑益智、防止脂肪肝和肝硬化、美化肌肤，有非常重要的作用。
维生素A：维生素又称视黄醇，是人体必需的一种营养素。维生素A最主要的生理功能包括：维持视觉——维生素A是眼睛中视紫质的原料，也是皮肤组织必需的材料，人缺少维生素A会得干眼病、夜盲症等。通常每人每天应摄入维生素A800微克。维持上皮组织的健康-生素A缺乏时，上皮组织干燥、增生、过度角化，抵抗微生物感染的能力降低。例如泪腺上皮分泌停止，使角膜、结膜干燥、发炎，甚至软化穿孔。皮脂腺及汗腺角化时，皮肤干燥，容易发生毛囊丘疹和毛发脱落。
维生素D：维生素D既被看作维生素，又被当作一种荷尔蒙，因为它是维生素中的极少数例外。绝大多数维生素人体无法自己合成，而必须通过食物或者药剂补充来摄取，而维生素D却可以由紫外照射的皮肤(阳光直射就可以)合成。当然，从食物中一样可以补充维生素D。天然来源包括鳕鱼肝脏中的油脂以及其它咸水鱼包括大比目鱼、剑鱼、金枪鱼、沙丁鱼以及青鱼等等的鱼肝油中。此外，奶类往往含有比较多的维生素D，所以是另一种理想的补充源。其它还含有维生素D的食物包括太阳花种子，肝脏以及蛋类食品。维生素D缺乏会导致少儿佝偻病和成年人的软骨病。症状包括骨头和关节疼痛，肌肉萎缩，失眠，紧张以及痢疾腹泻。维生素每日最适宜的服用量是200到600个国际单位/天。
与现有技术对比，本发明具有以下的优势：
本发明米粉原料简单易得，口感独特，藜麦蛋白质含量高，且玉米淀粉与芭蕉芋米兼具有药膳的效果，再加上维生素A和维生素D，达到营养均衡的同时又具备食用疗效，这是一款既营养又健康的米粉，长期食用可以养生。
具体实施方式
本领域技术人员应理解，一下实施例中所公开的技术代表本发明人发现的在本发明的实践中发挥良好作用的技术。然而，在所公开的具体实施方案中可以做出许多改变，并仍然获得相同或相似的结果，而不脱离本发明的精神和范围。
实施例1：
本发明实施例1藜麦米粉由以下质量比的原料制备而成：
大米50％，藜麦34.8％，玉米淀粉7.2％，芭蕉芋粉4.5％，大豆卵磷脂粉1.66％，维生素A 0.92％，维生素D 0.92％。
实施例2：
本发明实施例2藜麦米粉由以下质量比的原料制备而成：
大米54％，藜麦32.5％，玉米淀粉6.3％，芭蕉芋粉3.6％，大豆卵磷脂粉1.84％，维生素A 0.83％，维生素D 0.83％。
实施例3：
本发明实施例3藜麦米粉由以下质量比的原料制备而成：
大米60％，藜麦30％，玉米淀粉5％，芭蕉芋粉3％，大豆卵磷脂粉1％，维生素A0.5％，维生素D 0.5％。
所述藜麦米粉的制作方法如下：
(1)按比例称量原料大米50％-60％，藜麦30％-40％，玉米淀粉5％-10％，芭蕉芋粉3％-5％，大豆卵磷脂粉1％-2％、维生素A 0.5％-1％、维生素D 0.5％-1％，将大米浸泡在水中五个小时后用石磨将大米磨成米浆，然后加入其它原料，搅拌均匀；
(2)将步骤(1)所得混合物与水按比重1:1.5-2的比例加入水，搅拌均匀后放在事先涂有一层油的蒸箱中，温度100℃下蒸煮20-40分钟，获得混合熟料；
(3)将步骤(2)所得熟料，用100-120目筛网过滤；
(4)将步骤(3)所得熟料，用干燥机在烘干120-135℃下烘干15-20分钟；
(5)将步骤(4)所得烘干灭菌后包装。
以上实施例仅用以说明本发明的技术方案而非限制，如对本发明的技术方案进行修改或等同替换，而不脱离本发明技术方案的宗旨和范围，其均应涵盖在本发明的权利要求范围当中。
Claims (5)
1.一种藜麦米粉的制作配方，其特征在于，所述藜麦米粉包括以下质量比的制备原料：大米50％-60％，藜麦30％-40％，玉米淀粉5％-10％，芭蕉芋粉3％-5％，大豆卵磷脂粉1％-2％，维生素A 0.5％-1％，维生素D 0.5％-1％。
2.根据权利要求1所述的一种藜麦米粉的制作配方，其特征在于，所述藜麦米粉包括以下质量比的制备原料：大米50％，藜麦34.8％，玉米淀粉7.2％，芭蕉芋粉4.5％，大豆卵磷脂粉1.66％，维生素A 0.92％，维生素D 0.92％。
3.根据权利要求1所述的一种藜麦米粉的制作配方，其特征在于，所述藜麦米粉包括以下质量比的制备原料：大米54％，藜麦32.5％，玉米淀粉6.3％，芭蕉芋粉3.6％，大豆卵磷脂粉1.84％，维生素A 0.83％，维生素D 0.83％。
4.根据权利要求1所述的一种藜麦米粉的制作配方，其特征在于，所述藜麦米粉包括以下质量比的制备原料：大米60％，藜麦30％，玉米淀粉5％，芭蕉芋粉3％，大豆卵磷脂粉1％，维生素A 0.5％，维生素D 0.5％。
5.根据权利要求1所述的一种藜麦米粉的制作配方，其特征在于，制作方法如下：
(1)按比例称量原料大米50％-60％，藜麦30％-40％，玉米淀粉5％-10％，芭蕉芋粉3％-5％，大豆卵磷脂粉1％-2％、维生素A 0.5％-1％、维生素D 0.5％-1％，将大米浸泡在水中五个小时后用石磨将大米磨成米浆，然后加入其它原料，搅拌均匀；
(2)将步骤(1)所得混合物与水按比重1:1.5-2的比例加入水，搅拌均匀后放在事先涂有一层油的蒸箱中，温度100℃下蒸煮20-40分钟，获得混合熟料；
(3)将步骤(2)所得熟料，用100-120目筛网过滤；
(4)将步骤(3)所得熟料，用干燥机在烘干120-135℃下烘干15-20分钟；
(5)将步骤(4)所得烘干灭菌后包装。
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| CN110326738A (zh) * | 2018-10-27 | 2019-10-15 | 吴建新 | 一种藜麦营养粉及其制备方法 |
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