CN1762235A - 小香米药膳及其生产方法 - Google Patents

小香米药膳及其生产方法 Download PDF

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CN1762235A
CN1762235A CNA2004100854840A CN200410085484A CN1762235A CN 1762235 A CN1762235 A CN 1762235A CN A2004100854840 A CNA2004100854840 A CN A2004100854840A CN 200410085484 A CN200410085484 A CN 200410085484A CN 1762235 A CN1762235 A CN 1762235A
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millet
powder
pot
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production method
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CN1331417C (zh
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刘三堂
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Inner Mongolia Mengqing Agricultural Technology Development Co., Ltd.
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刘三堂
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Abstract

本发明公开了一种小香米药膳及其生产方法，由小米加南瓜粉、黑芝麻粉、胡萝卜粉配制而成。将南瓜切片脱水成干，研成细粉；将黑芝麻用微火在锅中炒熟，研成细粉；将胡萝卜脱水成干，研成细粉，将小米加纯净水放入锅中，再将上述南瓜粉、黑芝麻粉、枸杞子粉用纯净水调成糊状放入锅中和小米共同熬煮，开锅20～50分钟即可。小香米药膳重量百分比分别为小米90％～95％、南瓜粉2％～5％、黑芝麻粉1％～3％、胡萝卜粉1％～3％。小香米药膳的配比及生产过程科学合理，它风味丰富纯正，具有很高的营养价值和保健功能。特别是老年人、儿童、孕产妇长期食用小香米药膳可提高体质、增强抵抗力。

Description

小香米药膳及其生产方法
技术领域
本发明涉及一种小米，特别指以小米为主要原料加其它辅料配制而成的药膳及其生产方法
背景技术
小米以淳香和含有多种营养成分深受消费者喜爱。小米的营养成分包括维生素、氨基酸和多种微量元素。具有保健功能的小米加其它药材和辅料配制的食品已有上市和申请专利的，其生产工艺、配方和保健效果不同。如99122650.X、99111351.9就是由小米加其它药材和辅料配制而成。但是多数这类产品的风味不够理想。
发明内容
本发明要解决的技术问题是提供一种小香米药膳及其生产方法，这种小香米药膳以小米为主要原料加其它辅料配制而成。小香米药膳风味好，并具有很高的营养价值和保健功能。其生产过程科学合理，完全保留了主料和辅料的营养价值。
本发明的技术问题由如下方案来解决：
小香米药膳由小米加南瓜粉、黑芝麻粉、胡萝卜粉配制而成，其重量百分比分别为小米90％～95％、南瓜粉2％～5％、黑芝麻粉1％～3％、胡萝卜粉1％～3％。
小香米药膳的生产方法是：将南瓜切片脱水成干，研成80～100目的细粉；将黑芝麻用微火在锅中以80～120℃经3～8分钟炒熟，研成80～100目的细粉；将胡萝卜脱水成干，研成80～100目的细粉，将小米加5～8倍重量的纯净水放入锅中，再将南瓜粉、黑芝麻粉、胡萝卜粉按上述百分比混合起来加3～5倍重量的纯净水调成糊状放入锅中和小米共同熬煮，开锅20～50分钟即可。
本发明的优点是：本小香米药膳的配比及生产过程科学合理，它具有很高的营养价值和保健功能。它风味丰富纯正，具有健脾益胃、滋肝补肾、去腻减肥、润肠通便之功效。对于高血压、高血脂、肝炎、胆囊炎、胆结石、神经衰弱等疾病有防治作用。特别是老年人、儿童、孕产妇长期食用小香米药膳可提高体质、增强抵抗力。
具体实施方式
实施例：将南瓜切片脱水成干，研成100目的细粉；将黑芝麻用微火在锅中以80℃经6分钟炒熟，研成100目的细粉；将胡萝卜脱水成干，研成100目的细粉，将小米960克加6000克的纯净水放入锅中，再取上述南瓜粉20克、黑芝麻粉10克、胡萝卜粉10克，用120克纯净水调成糊状放入锅中和小米共同熬煮，开锅35分钟即可。

Claims (2)

1小香米药膳，其特征是：由小米加南瓜粉、黑芝麻粉、胡萝卜粉配制而成，其重量百分比分别为小米90％～95％、南瓜粉2％～5％、黑芝麻粉1％～3％、胡萝卜粉1％～3％。
2、根据权利要求1所述的小香米药膳的生产方法，其特征是：将南瓜切片脱水成干，研成80～100目的细粉；将黑芝麻用微火在锅中以80～120℃经3～8分钟炒熟，研成80～100目的细粉；将胡萝卜脱水成干，研成80～100目的细粉，将小米加5～8倍重量的纯净水放入锅中，再将南瓜粉、黑芝麻粉、胡萝卜粉按上述百分比混合起来加3～5倍重量的纯净水调成糊状放入锅中和小米共同熬煮，开锅20～50分钟即可。
CNB2004100854840A 2004-10-19 2004-10-19 小香米药膳及其生产方法 Active CN1331417C (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104247944A (zh) * 2013-06-26 2014-12-31 王仲杰 一种适宜肝炎病人的营养膳食
CN106880009A (zh) * 2017-01-19 2017-06-23 百色学院 一种广式传统风味芝麻糊及熬煮工艺

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1099225A (zh) * 1993-08-23 1995-03-01 狄玉振 黑色营养食品及其制造方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104247944A (zh) * 2013-06-26 2014-12-31 王仲杰 一种适宜肝炎病人的营养膳食
CN106880009A (zh) * 2017-01-19 2017-06-23 百色学院 一种广式传统风味芝麻糊及熬煮工艺

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