CN103535584B - 一种高营养糯米粉及其制备方法 - Google Patents
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- 235000016709 nutrition Nutrition 0.000 title claims abstract description 11
- 230000035764 nutrition Effects 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 title claims abstract 10
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 9
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- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 9
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 9
- 235000020232 peanut Nutrition 0.000 claims abstract description 9
- 244000136475 Aleurites moluccana Species 0.000 claims abstract description 7
- 235000006667 Aleurites moluccana Nutrition 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 241000345998 Calamus manan Species 0.000 claims abstract description 7
- 241001061906 Caragana Species 0.000 claims abstract description 7
- 235000018244 Castanea mollissima Nutrition 0.000 claims abstract description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 241000196324 Embryophyta Species 0.000 claims abstract description 7
- 241000935235 Fritillaria meleagris Species 0.000 claims abstract description 7
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- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims abstract description 7
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- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000012950 rattan cane Nutrition 0.000 claims abstract description 7
- 235000020097 white wine Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000015097 nutrients Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 230000004438 eyesight Effects 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
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- 241000209094 Oryza Species 0.000 description 19
- 238000005516 engineering process Methods 0.000 description 3
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
一种高营养糯米粉及其制备方法,其特征在于由下列重量份的原料制成:糯米65-70、大米10-12、花生5-7、榛子4-5、松仁5-7、板栗4-5、川贝2-3、桔梗1.5-2、柠条花2-3、玉兰花4-5、八股绳2-3.5、仙甘藤1-2、相思藤叶2-3、决明子4-5、五味子2-3、白酒7-8、葡萄籽油3-4、姜末1-2、葱末1.5-3。本发明柔软韧滑,加工过程中添加了花生、榛子等,营养丰富,且本发明经过葡萄籽油炒制后,不仅使得本发明香郁可口,同时可达到抗氧化的功效;此外本发明添加了多种中草药,具有清热润肺、润肠通便、滋肾和气、解毒明目的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种糯米粉,尤其涉及一种高营养糯米粉及其制备方法。
背景技术
糯米粉是一种将糯米浸泡、研磨、烘干后得到的食品,可用来制作汤团、元宵等。现有的糯米粉口味单一,且无食疗保健作用。
发明内容
本发明的目的是提供一种高营养糯米粉及其制备方法,本发明制备工艺简单、柔软韧滑,香糯可口,营养健康。
本发明所采用的技术方案是:
一种高营养糯米粉,其特征在于由下列重量份的原料制成:
糯米65-70、大米10-12、花生5-7、榛子4-5、松仁5-7、板栗4-5、川贝2-3、桔梗1.5-2、柠条花2-3、玉兰花4-5、八股绳2-3.5、仙甘藤1-2、相思藤叶2-3、决明子4-5、五味子2-3、白酒7-8、葡萄籽油3-4、姜末1-2、葱末1.5-3。
所述的高营养糯米粉的制备方法,其特征在于包括以下步骤:
(1)将川贝、桔梗、柠条花、玉兰花、八股绳、仙甘藤、相思藤叶、决明子、五味子加5-6倍水,文火煎煮40-50分钟,过滤除渣后所得提取液与白酒合并;
(2)将花生、榛子、松仁、板栗混合炒香,加步骤(1)所得物料研磨匀质,经超滤得营养液;
(3)将糯米、大米入锅翻炒,炒至微黄时,均匀喷洒营养液,炒干时出料,研磨成粉;
(4)在锅中加入葡萄籽油,预热后倒入姜末、葱末,文火炒香后加水煮沸,投入步骤(3)所得物料,煨成糊状,然后经冷冻干燥后磨粉,即得。
本发明的有益效果为:
本发明柔软韧滑,加工过程中添加了花生、榛子等,营养丰富,且本发明经过葡萄籽油炒制后,不仅使得本发明香郁可口,同时可达到抗氧化的功效;此外本发明添加了多种中草药,具有清热润肺、润肠通便、滋肾和气、解毒明目的功效。
具体实施方式
一种高营养糯米粉,其特征在于由下列重量份(公斤)的原料制成:
糯米70、大米12、花生7、榛子5、松仁5、板栗5、川贝3、桔梗1.5、柠条花3、玉兰花5、八股绳3.5、仙甘藤2、相思藤叶3、决明子5、五味子2、白酒8、葡萄籽油4、姜末2、葱末3。
所述的高营养糯米粉的制备方法,包括以下步骤:
(1)将川贝、桔梗、柠条花、玉兰花、八股绳、仙甘藤、相思藤叶、决明子、五味子加5-6倍水,文火煎煮40-50分钟,过滤除渣后所得提取液与白酒合并;
(2)将花生、榛子、松仁、板栗混合炒香,加步骤(1)所得物料研磨匀质,经超滤得营养液;
(3)将糯米、大米入锅翻炒,炒至微黄时,均匀喷洒营养液,炒干时出料,研磨成粉;
(4)在锅中加入葡萄籽油,预热后倒入姜末、葱末,文火炒香后加水煮沸,投入步骤(3)所得物料,煨成糊状,然后经冷冻干燥后磨粉,即得。
Claims (2)
1.一种高营养糯米粉,其特征在于由下列重量份的原料制成:
糯米65-70、大米10-12、花生5-7、榛子4-5、松仁5-7、板栗4-5、川贝2-3、桔梗1.5-2、柠条花2-3、玉兰花4-5、八股绳2-3.5、仙甘藤1-2、相思藤叶2-3、决明子4-5、五味子2-3、白酒7-8、葡萄籽油3-4、姜末1-2、葱末1.5-3。
2.根据权利要求1所述的高营养糯米粉的制备方法,其特征在于包括以下步骤:
(1)将川贝、桔梗、柠条花、玉兰花、八股绳、仙甘藤、相思藤叶、决明子、五味子加5-6倍水,文火煎煮40-50分钟,过滤除渣后所得提取液与白酒合并;
(2)将花生、榛子、松仁、板栗混合炒香,加步骤(1)所得物料研磨匀质,经超滤得营养液;
(3)将糯米、大米入锅翻炒,炒至微黄时,均匀喷洒营养液,炒干时出料,研磨成粉;
(4)在锅中加入葡萄籽油,预热后倒入姜末、葱末,文火炒香后加水煮沸,投入步骤(3)所得物料,煨成糊状,然后经冷冻干燥后磨粉,即得。
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CN102125215A (zh) * | 2010-12-16 | 2011-07-20 | 何保良 | 一种高营养糯米粉的加工工艺 |
CN102349621A (zh) * | 2011-11-01 | 2012-02-15 | 湖南天圣有机农业有限公司 | 一种红薯糯米粉 |
CN103039814A (zh) * | 2012-12-28 | 2013-04-17 | 祝凤仪 | 一种生津益血的糯米粉及制备方法 |
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CN102125215A (zh) * | 2010-12-16 | 2011-07-20 | 何保良 | 一种高营养糯米粉的加工工艺 |
CN102349621A (zh) * | 2011-11-01 | 2012-02-15 | 湖南天圣有机农业有限公司 | 一种红薯糯米粉 |
CN103039814A (zh) * | 2012-12-28 | 2013-04-17 | 祝凤仪 | 一种生津益血的糯米粉及制备方法 |
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