CN113491330A - 一种人参米粥及其制备方法 - Google Patents
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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
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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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
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种人参米粥,包括下述重量的原料:黑米30g、籼米25g、白干参4g、红参5g、红薯粉20g、红枣5g和莲子11g;制备过程包括称量、粉碎及蒸煮,本发明在现有的米粥原料的基础上,添加了人参、红枣、莲子、红薯粉,增加了米粥的营养成分含量,同时,对提高人体的抵抗力、推动气血运行能力起到了显著的辅助作用。
Description
技术领域
本发明涉及食品工程技术领域,更具体地说是涉及一种人参米粥及其制备方法。
背景技术
米类中含有丰富的B族维生素、微量元素、氨基酸等营养物质,因此,“米粥”是我们日常生活中经常食用的食品,其制备工艺简单,将米类加水煮熟后,即可食用。但是这类米粥通常只能够满足使食用者生命活动所需的物质,并不能起到额外的保健作用。
人参,为伞形目五加科人参属多年生草本植物,自古被誉为“滋阴补肾,扶正固本”之极品,含多种皂甙和多糖类成分,浸出液可被皮肤缓慢吸收且无不良刺激,能扩张皮肤毛细血管,促进皮肤血液循环,增加皮肤营养,调节皮肤的水油平衡,防止皮肤脱水、硬化、起皱,人参活性物质可抑制黑色素的还原性能,使皮肤洁白光滑,能增强皮肤弹性,使细胞获得新生,是护肤美容的极品;人参的肉质根为著名强壮滋补药,适用于调整血压、恢复心脏功能、神经衰弱及身体虚弱等症,也有祛痰、健胃、利尿、兴奋等功效,是良好的保健品。
若能将人参和大米混合在一起进行熬制,则在提供人体生命活动所需的营养物质的同时,也能起到保健的作用。
因此,如何提供一种人参米粥是本领域技术人员亟需解决的技术问题。
发明内容
有鉴于此,本发明在现有的米粥原料的基础上,添加了人参、红枣、莲子、红薯粉,增加了米粥的营养成分含量,同时,对提高人体的抵抗力、推动气血运行能力起到了显著的辅助作用。
为了实现上述目的,本发明采用如下技术方案:
一种人参米粥,包括下述重量的原料:米50-70g、人参8-12g、红薯粉10-20g、红枣5-10g和莲子5-15g。
作为本发明优选的技术方案,所述人参米粥包括下述最优重量的原料:米60g、人参10g、红薯粉12g、红枣8g和莲子10g。
以上技术方案达到的技术效果是:米类中含有丰富的维生素、蛋白质、氨基酸等营养物质,可满足人体生命活动所需;人参作为一种滋补药,可有效缓解神经衰弱,并调整血压,也具备祛痰、健脾、健胃、利尿等功效;红薯粉是一种营养齐全而丰富的天然滋补食品,富含蛋白质、脂肪、多糖、磷、钙、钾、胡萝卜素、维生素A、维生素C、维生素E、维生素B1、维生素B2和8种氨基酸,可有效预防高血压、心脏病等心脑血管疾病的发生;红枣具有养血调阴的功效,莲子具有清热解毒的功效,多种组分复配在一起,进行熬制,对心脑血管疾病、气血虚弱等症具有明显的改善作用。
作为本发明优选的技术方案,米包括:黑米、大米、糯米、籼米、糙米、小米或玉米中的任意一种或几种的组合。
作为本发明优选的技术方案,人参包括:白干参、红参、边条参、野山参、大力参或黑参中的任意一种或几种的组合。
一种人参米粥的制备方法,其特征在于,包括下述步骤:
1)称量:对米进行抛光后,按照权利要求1或2所述称量原料;
2)粉碎:将称量得到的米、人参、红枣和莲子粉碎,并与红薯粉混合,得到混合物,备用;
3)将步骤2)得到的混合物置于蒸锅中,并向其中加入3倍混合物体积的水,熬制30-40min,得到人参米粥。
以上技术方案达到的技术效果是:将原料粉碎,便于将各原料充分混匀,在蒸煮时,更利于各原料的营养物质充分混合;而且,粉碎后的原料,易熟,缩短了蒸煮时间。
作为本发明优选的技术方案,步骤2)中,对米、人参、红枣和莲子粉碎的细度为20-30目。
经由上述技术方案可知,本发明提供了一种人参米粥,长期食用可有效预防心脑血管疾病,且,气血亏虚有辅助的治疗作用,与现有技术相比,克服了现有的米粥原料单一,营养单一的缺陷。
而且,参类物质经过超微粉碎处理,更有利于营养物质的吸收利用,该人参米也可做成米饭,具有多种食用方法,且无需淘洗,方便快捷。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,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他实施例,都属于本发明保护的范围。
实施例1
一种人参米粥,包括下述重量的原料:黑米50g、白干参12g、红薯粉18g、红枣10g和莲子10g。
制备方法如下:
1)称量:对米进行抛光后,按照上述所述称量原料;
2)粉碎:将称量得到的黑米、白干参、红枣和莲子粉碎至20目,并与红薯粉混合,得到混合物,备用;
3)将步骤2)得到的混合物置于蒸锅中,并向其中加入3倍混合物体积的水,熬制40min,得到人参米粥。
实施例2
一种人参米粥,包括下述重量的原料:大米70g、红参8g、红薯粉12g、红枣5g和莲子5g。
制备方法如下:
1)称量:对米进行抛光后,按照上述所述称量原料;
2)粉碎:将称量得到的大米、红参、红枣和莲子粉碎至25目,并与红薯粉混合,得到混合物,备用;
3)将步骤2)得到的混合物置于蒸锅中,并向其中加入3倍混合物体积的水,熬制35min,得到人参米粥。
实施例3
一种人参米粥,包括下述重量的原料:籼米60g、边条参10g、红薯粉12g、红枣8g和莲子10g。
制备方法如下:
1)称量:对米进行抛光后,按照上述所述称量原料;
2)粉碎:将称量得到的籼米、边条参、红枣和莲子粉碎至30目,并与红薯粉混合,得到混合物,备用;
3)将步骤2)得到的混合物置于蒸锅中,并向其中加入3倍混合物体积的水,熬制30min,得到人参米粥。
实施例4
一种人参米粥,包括下述重量的原料:糯米59g、野山参9g、红薯粉10g、红枣9g和莲子13g。
制备方法如下:
1)称量:对米进行抛光后,按照上述所述称量原料;
2)粉碎:将称量得到的糯米、野山参、红枣和莲子粉碎至25目,并与红薯粉混合,得到混合物,备用;
3)将步骤2)得到的混合物置于蒸锅中,并向其中加入3倍混合物体积的水,熬制35min,得到人参米粥。
实施例5
一种人参米粥,包括下述重量的原料:黑米30g、糙米25g、白干参4g、红参5g、红薯粉20g、红枣5g和莲子11g。
制备方法如下:
1)称量:对米进行抛光后,按照上述所述称量原料;
2)粉碎:将称量得到的黑米、糙米、白干参、红参、红枣和莲子粉碎至28目,并与红薯粉混合,得到混合物,备用;
3)将步骤2)得到的混合物置于蒸锅中,并向其中加入3倍混合物体积的水,熬制37min,得到人参米粥。
实施例6
一种人参米粥,包括下述重量的原料:小米23g、大米23g、黑米12g、黑参4g、红参4g、红薯粉11g、红枣8g和莲子15g。
制备方法如下:
1)称量:对米进行抛光后,按照上述所述称量原料;
2)粉碎:将称量得到的小米、大米、黑参、红参、红枣和莲子粉碎至22目,并与红薯粉混合,得到混合物,备用;
3)将步骤2)得到的混合物置于蒸锅中,并向其中加入3倍混合物体积的水,熬制38min,得到人参米粥。
计算实施例1-6中人参米粥中的总氨基酸、黄酮、人参皂苷含量;结果见表1;
其中,采用吸光光度法测定总氨基酸和黄酮含量,采用HPLC法测定人参皂苷的总含量;
表1
实施例7
选取30只SD大鼠进行实验,体重平均为200±3.5g,生命体征稳定,随机分为3组,每组10只,分组如下:
模型组:每天饲喂高脂饲料30g+20g正常饲料,分3次饲喂;
对照组:每天饲喂50g正常饲料,分3次饲喂;
实验组:每天饲喂高脂饲料20g+实施例3的人参米粥20g,分3次饲喂;
15天后,采集各组小鼠的静脉血,测定血清中TC、TG、HDL-C和LDL-C含量(mmol/L);结果见表2;
表2
由表2可知,实施例3中的人参米粥具有明显的辅助降血脂作用。
本说明书中各个实施例采用递进的方式描述,每个实施例重点说明的都是与其他实施例的不同之处,各个实施例之间相同相似部分互相参见即可。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (6)
1.一种人参米粥,其特征在于,包括下述重量的原料:米50-70g、人参8-12g、红薯粉10-20g、红枣5-10g和莲子5-15。
2.根据权利要求1所述的一种人参米粥,其特征在于,包括下述最优重量的原料:米60g、人参10g、红薯粉12g、红枣8g和莲子10g。
3.根据权利要求1-2任一所述的一种人参米粥,其特征在于,米包括:黑米、大米、糯米、籼米、糙米、小米和玉米中的任意一种或几种的组合。
4.根据权利要求3所述的一种人参米粥,其特征在于,人参包括:白干参、红参、边条参、野山参、黑参或大力参中的任意一种或几种的组合。
5.一种人参米粥的制备方法,其特征在于,包括下述步骤:
1)称量:对米进行抛光后,按照权利要求1或2所述称量原料;
2)粉碎:将称量得到的米、人参、红枣和莲子粉碎,并与红薯粉混合,得到混合物,备用;
3)将步骤2)得到的混合物置于蒸锅中,并向其中加入3倍混合物体积的水,熬制30-40min,得到人参米粥。
6.根据权利要求5所述的一种人参米粥的制备方法,其特征在于,步骤2)中,对米、人参、红枣和莲子粉碎的细度为20-30目。
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