CN115363169A - 一种五子包及其制备方法 - Google Patents
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Abstract
本发明公开了一种五子包及其制备方法,属于食品加工技术领域。本发明提供一种五子包,包括微生态益生菌液、馅子材料、八粮面粉、药材和发面。本发明提供的五子包通过八粮和六味药材能够有效的降低血糖,且寡聚糖、蛋白质和膳食纤维含量高,营养丰富。本发明提供的五子包能够有效的调理饮食,调节身体代谢,降低高血脂、高血压和肥胖的概率。
Description
技术领域
本发明涉及食品加工技术领域,具体为一种五子包及其制备方法。
背景技术
生活水平提高以后,人类物质生活得到了最大的满足,然而在这个时候会出现了糖代谢和脂代谢,导致了富贵病的发病和潜在的亚健康问题,比如高血糖、高血脂、高血压。50-70年代出生的人们,小时候吃不饱,吃不好,现在经济条件改善了,好吃的东西也有了,但是不敢吃饱,不敢吃好了。因为等候着他们的是富人病的威胁,这虽然是事实,但并不是无法解决。只要足够理解饮食代谢的机制和原理,是可以找到既能吃饱又能吃好的食谱的,以改善生活方式干预富人病。本发明是一项技能吃饱又能吃好的食谱配方。
人们在生活中往往遇到许多宴席或者会餐要参加,如婚宴,庆祝宴,年夜饭,团圆饭等。遗憾的是,在这些高兴的时刻,又有丰盛的饭菜,有些人往往不敢吃饱。例如年夜饭,是除夕夜家人欢聚一堂的团圆饭,对一家人来说是最重要的一顿晚餐。在外地工作的人都会在除夕来临之前回老家和家人团聚。年夜饭是每年迎新春的重头戏,不但菜谱丰富多彩,而且还有很多寓意。虽然是一顿欢欢喜喜丰盛的晚宴,但是还是不敢多吃,不敢吃饱,为的是避免高血糖、高血脂、高血压和肥胖,尤其是作为高碳水化合物的馒头、米饭、面条和包子。
发明内容
针对上述存在的技术不足,本发明的目的是提供一种五子包及其制备方法,以解决背景技术中提出的问题。
为解决上述技术问题,本发明采用如下技术方案:
本发明提供一种五子包,包括微生态益生菌液、馅子材料、八粮面粉、药材和发面。
优选地,所述的微生态益生菌液成分包括:乳酸菌(Lactobacillus plantarum),1010-1012/ml;双歧杆菌(Bifidobacteriumbifidum),106-107/ml,酵母菌(Saccharomycescerevisiae),1010-1012/ml;南极假丝酵母(Candida antarctic),106-107/ml;梭状芽孢杆菌(Clostridium thermosaccharolyticum),106-107/ml。
优选地,所述的馅子材料包括调味料、蔬菜、可食用的多孔植物碳化材料。
优选地,所述的调味料包括:大葱、生姜油、盐、生菜和十三香。
优选地,所述的蔬菜按重量份计包括:香菇30~60份、新鲜甘蓝20~40份,以及微生态益生菌发酵后的甘蓝5-15份。
优选地,所述的八粮面粉按重量份计包括:青麦60~90份、燕麦3~8份、荞麦3~8份、薏米2~5份、黑麦2~5份、青稞2~5份、赤豆2~5份。
优选地,所述的药材按重量份计包括:黄芪0.1~0.2份、桑叶0.1~0.3份、知母0.1~0.2份、地黄0.1~0.2份、玉米须0.2~0.5份、山药以干物质计算0.2~0.5份。
优选地,所述的微生态益生菌液和发面的配比为1~5:100。
本发明还提供了一种五子包的制备方法,包括如下步骤:
(1)准备好微生态益生菌液、馅子材料、八粮面粉、药材和发面;
(2)令益生菌液钻进多孔植物碳化材料的微孔之中,避过高温,避过胃酸,进入肠道;
(3)取新鲜甘蓝20~40份,开水烫,然后冷水洗净,再取微生态益生菌发酵后的甘蓝5-15份;
(4)将八粮混合超微粉,不去麸皮;
(5)取六味药食同源等量,混合,烘干,然后加入步骤(4)的粮食之中,混匀磨粉;
(6)用微生态益生菌液作为发面的引子;
(7)炸饺子:用八粮和六味药材磨成的面粉做饺子皮,个头要小,包馅后用混合油烹炸,颜色要浅;混合油包括:玉米油、葵花籽油、橄榄油(黄色)、红花油、葡萄籽油以及香油少许;
(8)制作包子:将五个油炸后的饺子放入发面做成的包子皮中,饺子和饺子之间放一些用油盐调制的葱丝、姜丝和香菜叶,然后包成圆包子或弯月状的大饺子。
本发明的有益效果在于:
1、本发明提供的五子包通过八粮和六味药材能够有效的降低血糖,且寡聚糖、蛋白质和膳食纤维含量高,营养丰富。
2、本发明提供的五子包能够有效的调理饮食,调节身体代谢,降低高血脂、高血压和肥胖的概率。
3、本发明的五子包口味独特,美味可口,适合各个年龄段的人群食用。
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:
本发明提供了一种五子包,包括微生态益生菌液、馅子材料、八粮面粉、药材和发面。
进一步的,所述的微生态益生菌液成分包括:乳酸菌(Lactobacillusplantarum),1010-1012/ml;双歧杆菌(Bifidobacteriumbifidum),106-107/ml,酵母菌(Saccharomyces cerevisiae),1010-1012/ml;南极假丝酵母(Candida antarctic),106-107/ml;梭状芽孢杆菌(Clostridium thermosaccharolyticum),106-107/ml。
进一步的,所述的馅子材料包括调味料、蔬菜、可食用的多孔植物碳化材料。
进一步的,所述的调味料包括:大葱、生姜油、盐、生菜和十三香。
进一步的,所述的蔬菜按重量份计包括:香菇30~60份、新鲜甘蓝20~40份,并用开水烫、冷水洗净,以及微生态益生菌发酵后的甘蓝5-15份。
进一步的,所述的八粮面粉按重量份计包括:青麦60~90份、燕麦3~8份、荞麦3~8份、薏米2~5份、黑麦2~5份、青稞2~5份、赤豆2~5份。粮食混合超微粉,不去麸皮。
进一步的,所述的药材按重量份计包括:黄芪0.1~0.2份、桑叶0.1~0.3份、知母0.1~0.2份、地黄0.1~0.2份、玉米须0.2~0.5份、山药以干物质计算0.2~0.5份,6味药食同源等量,混合,烘干。然后加入粮食之中,混匀磨粉。
进一步的,所述的微生态益生菌液和发面的配比为1~5:100。
本发明还提供了一种五子包的制备方法,包括如下步骤:
(1)准备好微生态益生菌液、馅子材料、八粮面粉、药材和发面;
(2)令益生菌液钻进多孔植物碳化材料的微孔之中,避过高温,避过胃酸,进入肠道;
(3)取新鲜甘蓝20~40份,开水烫,然后冷水洗净,再取微生态益生菌发酵后的甘蓝5-15份;
(4)将八粮混合超微粉,不去麸皮;
(5)取六味药食同源等量,混合,烘干,然后加入步骤(4)的粮食之中,混匀磨粉;
(6)用微生态益生菌液作为发面的引子;
(7)炸饺子:用八粮和六味药材磨成的面粉做饺子皮,个头要小,包馅后用混合油烹炸,颜色要浅;混合油包括:玉米油、葵花籽油、橄榄油(黄色)、红花油、葡萄籽油以及香油少许;
(8)制作包子:将五个油炸后的饺子放入发面做成的包子皮中,饺子和饺子之间放一些用油盐调制的葱丝、姜丝和香菜叶,然后包成圆包子或弯月状的大饺子。
八粮六味的原理
(1)不增血糖的主粮-八粮
血糖主要来自于容易分解的淀粉。为了减少粮食中容易分解成糖的淀粉,我们采用青割麦子的方式,在灌浆八成的时候收割。这时候的麦子含有易增血糖的淀粉少,寡聚糖、蛋白质和膳食纤维含量高。用这种麦子作为面粉的主要成分。加上其它七种不容易增加血糖的粮食,合起来叫做“八粮”:青麦、燕麦、荞麦、薏米、黑麦、青稞、赤豆。
(2)抑制血糖升高的药食同源
添加其它少量不容易增加血糖的量和抑制血糖的药食同源的草药,共6味:黄芪、桑叶、知母、地黄、玉米须、山药。
显然,本领域的技术人员可以对本发明进行各种改动和变型而不脱离本发明的精神和范围。这样,倘若本发明的这些修改和变型属于本发明权利要求及其等同技术的范围之内,则本发明也意图包含这些改动和变型在内。
Claims (9)
1.一种五子包,其特征在于,包括微生态益生菌液、馅子材料、八粮面粉、药材和发面。
2.如权利要求1所述的一种五子包,其特征在于,所述的微生态益生菌液成分包括:乳酸菌1010-1012/ml;双歧杆菌106-107/ml,酵母菌1010-1012/ml;南极假丝酵母106-107/ml;梭状芽孢杆菌106-107/ml。
3.如权利要求1所述的一种五子包,其特征在于,所述的馅子材料包括调味料、蔬菜、可食用的多孔植物碳化材料。
4.如权利要求1所述的一种五子包,其特征在于,所述的调味料包括:大葱、生姜油、盐、生菜和十三香。
5.如权利要求1所述的一种五子包,其特征在于,所述的蔬菜按重量份计包括:香菇30~60份、新鲜甘蓝20~40份,以及微生态益生菌发酵后的甘蓝5-15份。
6.如权利要求1所述的一种五子包,其特征在于,所述的八粮面粉按重量份计包括:青麦60~90份、燕麦3~8份、荞麦3~8份、薏米2~5份、黑麦2~5份、青稞2~5份、赤豆2~5份。
7.如权利要求1所述的一种五子包,其特征在于,所述的药材按重量份计包括:黄芪0.1~0.2份、桑叶0.1~0.3份、知母0.1~0.2份、地黄0.1~0.2份、玉米须0.2~0.5份、山药以干物质计算0.2~0.5份。
8.如权利要求1所述的一种五子包,其特征在于,所述的微生态益生菌液和发面的配比为1~5:100。
9.一种五子包的制备方法,其特征在于,包括如下步骤:
(1)准备好微生态益生菌液、馅子材料、八粮面粉、药材和发面;
(2)令益生菌液钻进多孔植物碳化材料的微孔之中,避过高温,避过胃酸,进入肠道;
(3)取新鲜甘蓝20~40份,开水烫,然后冷水洗净,再取微生态益生菌发酵后的甘蓝5-15份;
(4)将八粮混合超微粉,不去麸皮;
(5)取六味药食同源等量,混合,烘干,然后加入步骤(4)的粮食之中,混匀磨粉;
(6)用微生态益生菌液作为发面的引子;
(7)炸饺子:用八粮和六味药材磨成的面粉做饺子皮,个头要小,包馅后用混合油烹炸,颜色要浅;
(8)制作包子:将五个油炸后的饺子放入发面做成的包子皮中,饺子和饺子之间放一些用油盐调制的葱丝、姜丝和香菜叶,然后包成圆包子或弯月状的大饺子。
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