CN103947715B - 一种刺玫果南瓜复合米糕及其加工方法 - Google Patents
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Abstract
本发明公开了一种刺玫果南瓜复合米糕及其加工方法，其由以下重量份的原料制成：黄黏米30-50、高粱20-40、绿豆10-18、南瓜20-30、刺玫果8-12、番茄粉4-6、葛根粉5-8、蜜桶花1-3、玉蝴蝶2-3、枇杷叶2-3、功劳叶1-2、桔梗1-2、薏仁油适量、食品添加剂5-10。本发明刺玫果南瓜复合米糕，糕体色泽金黄，香甜酥软，营养丰富，风味独特，适合各种人群食用，能够健胃消食，清热去暑，还能提高机体功能，强壮筋骨，有益人体健康。
Description
技术领域
本发明涉及一种刺玫果南瓜复合米糕及其加工方法，属于食品加工技术领域。
背景技术
米糕拥有悠久的历史，传统的米糕一般是大米浸泡后研磨成浆体加入糖等甜味素后再蒸制而成的，因其加工制作方便，耐储藏，食用方法多样，所以很受大众欢迎。但是传统的米糕，由于原料来源的单一，大多口味单一，营养元素缺乏，不能满足现在人们追求营养丰富、口味多样、风味独特兼具保健功能的食品多元化要求。
发明内容
本发明的目的在于提供一种刺玫果南瓜复合米糕及其加工方法，迎合更多消费者的需要。
为实现上述目的，本发明采用的技术方案如下：
一种刺玫果南瓜复合米糕，是由以下重量份的原料组成：
黄黏米30-50、高粱20-40、绿豆10-18、南瓜20-30、刺玫果8-12、番茄粉4-6、葛根粉5-8、蜜桶花1-3、玉蝴蝶2-3、枇杷叶2-3、功劳叶1-2、桔梗1-2、薏仁油适量、食品添加剂5-10；
所述的食品添加剂由下述重量份的原料制成：余甘子6-10、乌饭子8-10、火棘果10-20、蜂蜜5-8、米酒80-100；
所述的营养添加剂的的制备方法为：分别取用鲜熟的余甘子、乌饭子、火棘果，除杂洗净，再经冷冻破碎，研磨成粉，加入米酒中，密封静置7-15天，过滤去渣，滤液与蜂蜜搅拌均匀，即可。
所述的刺玫果南瓜复合米糕的加工方法，包括以下步骤：
（1）、将南瓜去皮去瓤洗净切块，与除杂洗净刺玫果一并送入果浆机，加1-2倍水打制成浆，加热煮沸3-5分钟，得南瓜刺玫浆；
（2）、将蜜桶花、玉蝴蝶、枇杷叶、功劳叶、桔梗混合，加水煮制1-3小时，过滤去渣，滤液浓缩，得浓缩液；
（3）、将黄黏米、高粱、绿豆分别加水浸泡4-8小时，捞出冲洗沥干，入笼蒸制熟香，加入南瓜刺玫浆，捣压成泥，得米糊泥；
（4）、将米糊泥与番茄粉、葛根粉揉拌，加入揉拌物重的2-3%的薏仁油，揉拌均匀，再加入浓缩液及其他剩余原料，得干湿均匀面团切块，装入磨具压制成型，烘焙至干香，即得。
上述的火棘果为蔷薇科大棘属火棘的果实，含有丰富的水分、蛋白质、脂肪、糖类、维生素A、B、C、D及矿物质钙、磷、铁和膳食纤维。对糖尿病，高血脂症，动脉硬化，便秘。解肝毒具有明显疗效，它能清除体内垃圾，改善体内循环，促进新陈代谢，被誉为大自然的最佳清血剂，尤其是红果中含有一种非常特殊的养分叫“菊泰”，是一种可促进性荷尔蒙分泌的精氨酸。所以被视为有助于人体筋骨发达，增强体力及壮阳的食物，尤其适合糖尿病患者食用。此外，红果的纤维可以刺激大肠蠕动，帮助排便，降低体内胆固醇，减少毒素，废物在体内的积存，达到预防中风，胃癌，子宫癌的功效；
乌饭子为杜鹃花科植物乌鸦果的果实，具有强筋骨、益气、固精的功效；功劳叶是一种中药，是冬青科植物枸骨的叶，具有清虚热、益肝肾、祛风湿等效用；玉蝴蝶为紫葳科植物玉蝴蝶的种子，有润肺、疏肝、和胃的功效。
本发明的有益效果：
本发明刺玫果南瓜复合米糕，糕体色泽金黄，香甜酥软，营养丰富，风味独特，适合各种人群食用，能够健胃消食，清热去暑，还能提高机体功能，强壮筋骨，有益人体健康。
具体实施方式
实施例1
一种刺玫果南瓜复合米糕，是由以下重量（斤）的原料组成：
黄黏米45、高粱40、绿豆18、南瓜30、刺玫果12、番茄粉6、葛根粉6、蜜桶花2、玉蝴蝶3、枇杷叶2、功劳叶2、桔梗2、薏仁油适量、食品添加剂10；
所述的食品添加剂由下述重量（斤）的原料制成：余甘子10、乌饭子10、火棘果18、蜂蜜8、米酒100；
所述的营养添加剂的的制备方法为：分别取用鲜熟的余甘子、乌饭子、火棘果，除杂洗净，再经冷冻破碎，研磨成粉，加入米酒中，密封静置15天，过滤去渣，滤液与蜂蜜搅拌均匀，即可。
所述的刺玫果南瓜复合米糕的加工方法，包括以下步骤：
（1）、将南瓜去皮去瓤洗净切块，与除杂洗净刺玫果一并送入果浆机，加1倍水打制成浆，加热煮沸5分钟，得南瓜刺玫浆；
（2）、将蜜桶花、玉蝴蝶、枇杷叶、功劳叶、桔梗混合，加水煮制2小时，过滤去渣，滤液浓缩，得浓缩液；
（3）、将黄黏米、高粱、绿豆分别加水浸泡8小时，捞出冲洗沥干，入笼蒸制熟香，加入南瓜刺玫浆，捣压成泥，得米糊泥；
（4）、将米糊泥与番茄粉、葛根粉揉拌，加入揉拌物重的2%的薏仁油，揉拌均匀，再加入浓缩液及其他剩余原料，得干湿均匀面团切块，装入磨具压制成型，烘焙至干香，即得。
Claims (1)
1.一种刺玫果南瓜复合米糕，其特征在于，是由以下重量份的原料制成：
黄黏米30-50、高粱20-40、绿豆10-18、南瓜20-30、刺玫果8-12、番茄粉4-6、葛根粉5-8、蜜桶花1-3、玉蝴蝶2-3、枇杷叶2-3、功劳叶1-2、桔梗1-2、薏仁油适量、食品添加剂5-10；
所述的食品添加剂由下述重量份的原料制成：余甘子6-10、乌饭子8-10、火棘果10-20、蜂蜜5-8、米酒80-100；所述的食品添加剂的的制备方法为：分别取用鲜熟的余甘子、乌饭子、火棘果，除杂洗净，再经冷冻破碎，研磨成粉，加入米酒中，密封静置7-15天，过滤去渣，滤液与蜂蜜搅拌均匀，即可；
所述的刺玫果南瓜复合米糕的加工方法，包括以下步骤：
（1）、将南瓜去皮去瓤洗净切块，与除杂洗净刺玫果一并送入果浆机，加1-2倍水打制成浆，加热煮沸3-5分钟，得南瓜刺玫浆；
（2）、将蜜桶花、玉蝴蝶、枇杷叶、功劳叶、桔梗混合，加水煮制1-3小时，过滤去渣，滤液浓缩，得浓缩液；
（3）、将黄黏米、高粱、绿豆分别加水浸泡4-8小时，捞出冲洗沥干，入笼蒸制熟香，加入南瓜刺玫浆，捣压成泥，得米糊泥；
（4）、将米糊泥与番茄粉、葛根粉揉拌，加入揉拌物重的2-3%的薏仁油，揉拌均匀，再加入浓缩液及其他剩余原料，得干湿均匀面团切块，装入模具压制成型，烘焙至干香，即得。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1849893A (zh) * | 2005-04-28 | 2006-10-25 | 王寿山 | 降糖保健纤维糕点食品 |
| CN101773242A (zh) * | 2009-01-14 | 2010-07-14 | 杨福顺 | 一种新型保健豆糕及其制造工艺 |
| CN103211178A (zh) * | 2013-03-16 | 2013-07-24 | 陆开云 | 一种波罗蜜核中仁南瓜健胃糕 |
| CN103393002A (zh) * | 2013-06-29 | 2013-11-20 | 陈键 | 一种紫米糕及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1849893A (zh) * | 2005-04-28 | 2006-10-25 | 王寿山 | 降糖保健纤维糕点食品 |
| CN101773242A (zh) * | 2009-01-14 | 2010-07-14 | 杨福顺 | 一种新型保健豆糕及其制造工艺 |
| CN103211178A (zh) * | 2013-03-16 | 2013-07-24 | 陆开云 | 一种波罗蜜核中仁南瓜健胃糕 |
| CN103393002A (zh) * | 2013-06-29 | 2013-11-20 | 陈键 | 一种紫米糕及其制备方法 |
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