CN116965539A - 一种低糖松茸粥及其生产方法 - Google Patents
一种低糖松茸粥及其生产方法 Download PDFInfo
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Abstract
本发明提供一种低糖松茸粥及其生产方法,涉及粥技术领域。该低糖松茸粥,包括以下重量配比:花生72g、黑芝麻72g、燕麦71g、燕麦麸皮71g、大米71克g、松茸70克g、糯米30g、赤小豆30g、白芝麻粒30g、薏米粉30g、山楂25g、紫薯25g、黑豆25g、小米25g、红枣20g、黄豆20g、黑米20g、藜麦20g、魔芋粉15g、紫米15g、蓝莓粒15g、核桃仁10g、鹰嘴豆10g、西兰花10g、菠菜粉10g、杏仁10g、奇亚籽10g、白扁豆10g、南瓜10g、大麦苗10g、白芸豆10g、百合10g、沙棘10g、草莓10g、莲子10g、红豆10g、苦荞10g、山药10g、黑木耳5g、金针菇5g、甘草5g、金银花5g、菊花5g、茯苓5g、藕粉5g、青稞5g、丁香5g、银耳5g、枸杞子5g、甜菊糖苷3g。本发明不破坏、不萃取、不添加、纯天然,营养均衡。
Description
技术领域
本发明涉及粥技术领域,具体为一种低糖松茸粥及其生产方法。
背景技术
粥古时称包糜、酏,俗称稀饭。是东方餐桌上的主食之一。粥有两种类型,一是单纯用米煮成的,另一种是用中药和米煮成的,这两种粥都是营养粥,后者因为加入中药,所以又叫药粥。药粥调补是一种养生长寿的方法。白粥本身就很有营养价值,古人往往制成药粥,既可保健养生,又有治病之功。各种粥品具有不同的防病保健的功能。例如:粳米粥能补脾益气,养胃生津;黄米粥能和中健脾,补气养血;红豆粥可健脾益胃,补血养心;莲子粥可补心宁神,益气固精。不同体质以及不同生理状态的人,都适宜长期食粥调补。
市面上常见的粥配方如:莲子、大米、小米,此类药粥配方营养成分较低,营养不够均衡,且在准备食材过程中,所制备的食材基本上都是较为简陋的加工处理或过度的加工处理,很有可能造成食材内营养的损坏或是难以发挥食材内部营养成分,造成人体不易吸收的情况发生。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了一种低糖松茸粥及其生产方法,解决了现有的药粥配方较为单一,营养不够均衡的问题。
(二)技术方案
为实现以上目的,本发明通过以下技术方案予以实现:一种低糖松茸粥,包括以下重量配比:
花生72g、黑芝麻72g、燕麦71g、燕麦麸皮71g、大米71克g、松茸70克g、糯米30g、赤小豆30g、白芝麻粒30g、薏米粉30g、山楂25g、紫薯25g、黑豆25g、小米25g、红枣20g、黄豆20g、黑米20g、藜麦20g、魔芋粉15g、紫米15g、蓝莓粒15g、核桃仁10g、鹰嘴豆10g、西兰花10g、菠菜粉10g、杏仁10g、奇亚籽10g、白扁豆10g、南瓜10g、大麦苗10g、白芸豆10g、百合10g、沙棘10g、草莓10g、莲子10g、红豆10g、苦荞10g、山药10g、黑木耳5g、金针菇5g、甘草5g、金银花5g、菊花5g、茯苓5g、藕粉5g、青稞5g、丁香5g、银耳5g、枸杞子5g、甜菊糖苷3g。
一种低糖松茸粥的生产方法,具体包括以下步骤:
S1.原料准备
选择来自最优质的原产地的食材,进行筛选,并将部分食材进行清洗晾干;
S2.松茸烘焙
对采购来的松茸干片进行烘焙,烘焙的温度控制在100-120摄氏度,烘焙大约5-10分钟,松茸颜色呈金淡黄色变脆,将烘焙好的松茸用研磨机进行研磨成颗粒状,以提升食用的口感;
S3.炒制
将花生、黑芝麻、白芝麻进行炒制至香味溢出,使香味浓郁,其他食材原料不进行烘焙及炒制;
S4.研磨
除松茸、白芝麻、蓝莓干以外的食材进行研磨,至细粉末状;
S5混合
将烘焙好的松茸粒、炒制好的白芝麻粒、蓝莓干,与其他研磨好的食材,按配方比例成分进行充分混合,确保均匀分布和一致性;
S6.包装
将加工好的松茸粥进行包装,使用四层铝箔密封袋进行包装成35克;
S7.质量检测
对松茸粥进行质量检测,包括营养成分、微生物、重金属等方面的检测,以确保产品符合相关的食品安全标准和要求;
S8.存储及配送
将包装好的松茸粥进行储存和配送,确保产品安全。
优选的,所述步骤S2中研磨需过300目进行筛选。
优选的,所述步骤S3中研磨需过400目进行筛选。
优选的,所述步骤S5中混合使用的搅拌机需提前进行消毒处理。
(三)有益效果
本发明提供了一种低糖松茸粥及其生产方法。具备以下有益效果:
本发明提供了一种低糖松茸粥及其生产方法,本发明的松茸粥是采用来自世界“野生菌王国”之乡楚雄的“菌中之王”松茸,精选49种药食同源的食材科学合理搭配,原材料经严格的精挑细选、清洗、检验、加工后的严谨工序,不破坏、不萃取、不添加、纯天然,营养均衡,能满足人体一日所需的各种能量的一个方便代餐食品,在工艺上,能够完整保留食材的营养成分,便于人体吸收,在配方上,品种多样,营养更加均衡。
具体实施方式
下面将结合本发明实施例,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:
本发明实施例提供一种低糖松茸粥,包括以下重量配比:
花生72g、黑芝麻72g、燕麦71g、燕麦麸皮71g、大米71克g、松茸70克g、糯米30g、赤小豆30g、白芝麻粒30g、薏米粉30g、山楂25g、紫薯25g、黑豆25g、小米25g、红枣20g、黄豆20g、黑米20g、藜麦20g、魔芋粉15g、紫米15g、蓝莓粒15g、核桃仁10g、鹰嘴豆10g、西兰花10g、菠菜粉10g、杏仁10g、奇亚籽10g、白扁豆10g、南瓜10g、大麦苗10g、白芸豆10g、百合10g、沙棘10g、草莓10g、莲子10g、红豆10g、苦荞10g、山药10g、黑木耳5g、金针菇5g、甘草5g、金银花5g、菊花5g、茯苓5g、藕粉5g、青稞5g、丁香5g、银耳5g、枸杞子5g、甜菊糖苷3g。
一种低糖松茸粥的生产方法,具体包括以下步骤:
S1.原料准备
选择来自最优质的原产地的食材,进行筛选,并将部分食材进行清洗晾干;
S2.松茸烘焙
对采购来的松茸干片进行烘焙,烘焙的温度控制在100摄氏度,烘焙大约5分钟,松茸颜色呈金淡黄色变脆,经过烘焙的松茸可以增加其香气和口感,同时有助于提高松茸的营养价值,将烘焙好的松茸用研磨机进行研磨成颗粒状,以提升食用的口感;
S3.炒制
将花生、黑芝麻、白芝麻进行炒制至香味溢出,使香味浓郁,提高产品口感,其他食材原料不进行烘焙及炒制,以保持食材原始营养成分的完整性;
S4.研磨
除松茸、白芝麻、蓝莓干以外的食材进行研磨,至细粉末状;
S5混合
将烘焙好的松茸粒、炒制好的白芝麻粒、蓝莓干,与其他研磨好的食材,按配方比例成分进行充分混合,确保均匀分布和一致性;
S6.包装
将加工好的松茸粥进行包装,使用四层铝箔密封袋进行包装成35克;
S7.质量检测
对松茸粥进行质量检测,包括营养成分、微生物、重金属等方面的检测,以确保产品符合相关的食品安全标准和要求;
S8.存储及配送
将包装好的松茸粥进行储存和配送,确保产品安全。
所述步骤S2中研磨需过300目进行筛选,所述步骤S3中研磨需过400目进行筛选,所述步骤S5中混合使用的搅拌机需提前进行消毒处理。
实施例2:
本发明实施例提供一种低糖松茸粥,包括以下重量配比:
花生72g、黑芝麻72g、燕麦71g、燕麦麸皮71g、大米71克g、松茸70克g、糯米30g、赤小豆30g、白芝麻粒30g、薏米粉30g、山楂25g、紫薯25g、黑豆25g、小米25g、红枣20g、黄豆20g、黑米20g、藜麦20g、魔芋粉15g、紫米15g、蓝莓粒15g、核桃仁10g、鹰嘴豆10g、西兰花10g、菠菜粉10g、杏仁10g、奇亚籽10g、白扁豆10g、南瓜10g、大麦苗10g、白芸豆10g、百合10g、沙棘10g、草莓10g、莲子10g、红豆10g、苦荞10g、山药10g、黑木耳5g、金针菇5g、甘草5g、金银花5g、菊花5g、茯苓5g、藕粉5g、青稞5g、丁香5g、银耳5g、枸杞子5g、甜菊糖苷3g。
一种低糖松茸粥的生产方法,具体包括以下步骤:
S1.原料准备
选择来自最优质的原产地的食材,进行筛选,并将部分食材进行清洗晾干;
S2.松茸烘焙
对采购来的松茸干片进行烘焙,烘焙的温度控制在110摄氏度,烘焙大约7分钟,松茸颜色呈金淡黄色变脆,经过烘焙的松茸可以增加其香气和口感,同时有助于提高松茸的营养价值,将烘焙好的松茸用研磨机进行研磨成颗粒状,以提升食用的口感;
S3.炒制
将花生、黑芝麻、白芝麻进行炒制至香味溢出,使香味浓郁,提高产品口感,其他食材原料不进行烘焙及炒制,以保持食材原始营养成分的完整性;
S4.研磨
除松茸、白芝麻、蓝莓干以外的食材进行研磨,至细粉末状;
S5混合
将烘焙好的松茸粒、炒制好的白芝麻粒、蓝莓干,与其他研磨好的食材,按配方比例成分进行充分混合,确保均匀分布和一致性;
S6.包装
将加工好的松茸粥进行包装,使用四层铝箔密封袋进行包装成35克;
S7.质量检测
对松茸粥进行质量检测,包括营养成分、微生物、重金属等方面的检测,以确保产品符合相关的食品安全标准和要求;
S8.存储及配送
将包装好的松茸粥进行储存和配送,确保产品安全。
所述步骤S2中研磨需过600目进行筛选,所述步骤S3中研磨需过600目进行筛选,所述步骤S5中混合使用的搅拌机需提前进行消毒处理。
实施例3:
本发明实施例提供一种低糖松茸粥,包括以下重量配比:
花生72g、黑芝麻72g、燕麦71g、燕麦麸皮71g、大米71克g、松茸70克g、糯米30g、赤小豆30g、白芝麻粒30g、薏米粉30g、山楂25g、紫薯25g、黑豆25g、小米25g、红枣20g、黄豆20g、黑米20g、藜麦20g、魔芋粉15g、紫米15g、蓝莓粒15g、核桃仁10g、鹰嘴豆10g、西兰花10g、菠菜粉10g、杏仁10g、奇亚籽10g、白扁豆10g、南瓜10g、大麦苗10g、白芸豆10g、百合10g、沙棘10g、草莓10g、莲子10g、红豆10g、苦荞10g、山药10g、黑木耳5g、金针菇5g、甘草5g、金银花5g、菊花5g、茯苓5g、藕粉5g、青稞5g、丁香5g、银耳5g、枸杞子5g、甜菊糖苷3g。
一种低糖松茸粥的生产方法,具体包括以下步骤:
S1.原料准备
选择来自最优质的原产地的食材,进行筛选,并将部分食材进行清洗晾干;
S2.松茸烘焙
对采购来的松茸干片进行烘焙,烘焙的温度控制在120摄氏度,烘焙大约10分钟,松茸颜色呈金淡黄色变脆,经过烘焙的松茸可以增加其香气和口感,同时有助于提高松茸的营养价值,将烘焙好的松茸用研磨机进行研磨成颗粒状,以提升食用的口感;
S3.炒制
将花生、黑芝麻、白芝麻进行炒制至香味溢出,使香味浓郁,提高产品口感,其他食材原料不进行烘焙及炒制,以保持食材原始营养成分的完整性;
S4.研磨
除松茸、白芝麻、蓝莓干以外的食材进行研磨,至细粉末状;
S5混合
将烘焙好的松茸粒、炒制好的白芝麻粒、蓝莓干,与其他研磨好的食材,按配方比例成分进行充分混合,确保均匀分布和一致性;
S6.包装
将加工好的松茸粥进行包装,使用四层铝箔密封袋进行包装成35克;
S7.质量检测
对松茸粥进行质量检测,包括营养成分、微生物、重金属等方面的检测,以确保产品符合相关的食品安全标准和要求;
S8.存储及配送
将包装好的松茸粥进行储存和配送,确保产品安全。
所述步骤S2中研磨需过700目进行筛选,所述步骤S3中研磨需过800目进行筛选,所述步骤S5中混合使用的搅拌机需提前进行消毒处理。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (5)
1.一种低糖松茸粥,其特征在于,包括以下重量配比:
花生72g、黑芝麻72g、燕麦71g、燕麦麸皮71g、大米71克g、松茸70克g、糯米30g、赤小豆30g、白芝麻粒30g、薏米粉30g、山楂25g、紫薯25g、黑豆25g、小米25g、红枣20g、黄豆20g、黑米20g、藜麦20g、魔芋粉15g、紫米15g、蓝莓粒15g、核桃仁10g、鹰嘴豆10g、西兰花10g、菠菜粉10g、杏仁10g、奇亚籽10g、白扁豆10g、南瓜10g、大麦苗10g、白芸豆10g、百合10g、沙棘10g、草莓10g、莲子10g、红豆10g、苦荞10g、山药10g、黑木耳5g、金针菇5g、甘草5g、金银花5g、菊花5g、茯苓5g、藕粉5g、青稞5g、丁香5g、银耳5g、枸杞子5g、甜菊糖苷3g。
2.根据权利要求1所述的一种低糖松茸粥的生产方法,其特征在于,具体包括以下步骤:
S1.原料准备
选择来自最优质的原产地的食材,进行筛选,并将部分食材进行清洗晾干;
S2.松茸烘焙
对采购来的松茸干片进行烘焙,烘焙的温度控制在100-120摄氏度,烘焙大约5-10分钟,松茸颜色呈金淡黄色变脆,将烘焙好的松茸用研磨机进行研磨成颗粒状,以提升食用的口感;
S3.炒制
将花生、黑芝麻、白芝麻进行炒制至香味溢出,使香味浓郁,其他食材原料不进行烘焙及炒制;
S4.研磨
除松茸、白芝麻、蓝莓干以外的食材进行研磨,至细粉末状;
S5混合
将烘焙好的松茸粒、炒制好的白芝麻粒、蓝莓干,与其他研磨好的食材,按配方比例成分进行充分混合,确保均匀分布和一致性;
S6.包装
将加工好的松茸粥进行包装,使用四层铝箔密封袋进行包装成35克;
S7.质量检测
对松茸粥进行质量检测,包括营养成分、微生物、重金属等方面的检测,以确保产品符合相关的食品安全标准和要求;
S8.存储及配送
将包装好的松茸粥进行储存和配送,确保产品安全。
3.根据权利要求2所述的一种低糖松茸粥的生产方法,其特征在于:所述步骤S2中研磨需过300目进行筛选。
4.根据权利要求2所述的一种低糖松茸粥的生产方法,其特征在于:所述步骤S3中研磨需过400目进行筛选。
5.根据权利要求2所述的一种低糖松茸粥的生产方法,其特征在于:所述步骤S5中混合使用的搅拌机需提前进行消毒处理。
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