CN103989079B - 一种豆香紫米锅巴及其加工方法 - Google Patents
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Abstract
本发明公开了一种豆香紫米锅巴及其加工方法，由下列重量份的原料组成：黑豆30-50、花生仁20-30、紫米80-100、紫背天葵10-15、葡萄籽粉6-12、藤茶粉4-6、蕨根粉10-15、艾叶1-2、双肾草1-3、地瓜藤2-3、合萌1-2、岩柏草1-2、营养添加剂8-12、米醋适量、薏仁油4-8。本发明豆香紫米锅巴，含有黑豆、紫米等营养成分，营养更加丰富，更具保健价值，能够提高机体抗氧化功能，同时添加其他中药成分，具有滋阴补肾、清热解毒、抗菌消炎的功效，综合提高机体功能，有益人体健康，口感香脆，厚薄均匀，黑白色泽分布均匀，惹人喜爱。
Description
技术领域
本发明涉及一种豆香紫米锅巴及其加工方法，属于食品加工技术领域。
背景技术
目前锅巴是深受广大消费者喜爱的小食品，已有大米锅巴、小米锅巴、大豆锅巴等多种产品，配料主要以米或面类、淀粉和风味烧烤调料组成。随着生活水平的提高，人们不仅讲究食品营养均衡，同时也追求食品的独特风味，但由于传统锅巴原料组成单一，不能满足人们对其营养、风味的追求，亟需一种操作方便，营养丰富均衡，风味独特的锅巴，迎合市场需求。
发明内容
本发明的目的在于提供一种豆香紫米锅巴及其加工方法。
本发明采用的技术方案如下：
一种豆香紫米锅巴，是由以下重量份的原料组成：
黑豆30-50、花生仁20-30、紫米80-100、紫背天葵10-15、葡萄籽粉6-12、藤茶粉4-6、蕨根粉10-15、艾叶1-2、双肾草1-3、地瓜藤2-3、合萌1-2、岩柏草1-2、营养添加剂8-12、米醋适量、薏仁油4-8；
所述的营养添加剂由下述重量份的原料制成：菠萝蜜种仁粉6-10、树葡萄20-30、山楂粉6-10、黑豆皮粉8-12、余甘子粉4-8、猪皮冻15-20、玛卡粉4-6、金樱子3-5、火棘果3-5、走马胎2-3、丹参1-2、蜂蜜6-10、葡萄酒30-50、沙棘油3-6；
所述的营养添加剂的的制备方法为：（1）、将树葡萄洗净冷冻破碎研磨成粉，得果粉，将菠萝蜜仁粉与玛卡粉等粉体混合，入锅翻炒，同时喷淋沙棘油至粉体熟香，再精磨至160-200目，得营养粉；（2）、将金樱子、火棘果、走马胎、丹参洗净晒干粉碎至80-100目，加水煎煮，过滤去渣，滤液超滤，冷却后与葡萄酒搅拌均匀，与切制成块的猪皮冻一并入锅，文火加热，同时不断搅动至沸，加入营养粉、果粉及其他剩余原料，搅动均匀，文火焖润至稠状，即可。
所述的豆香紫米锅巴的加工方法，包括以下步骤：
（1）、将黑豆、花生仁除杂洗净混合，放入米醋中浸泡40-60分钟，捞出入笼蒸制熟香，捣压成泥，加入薏仁油搅拌均匀，文火炒制豆沙状，待用；
（2）、将艾叶、双肾草、地瓜藤、合萌、岩柏草加水煎煮，过滤去渣，得到滤液加入到洗净紫米中，加适量水完全淹没紫米，浸泡10-15小时，研磨成浆，抽滤去液，得米泥；
（3）、将鲜嫩紫背天葵洗净脱水晒干研磨成粉，与葡萄籽粉、藤茶粉、蕨根粉的混合，文火炒香，得混合粉；
（4）、将步骤（1）得到豆沙与米泥及其他剩余原料混合均匀，入模、压制切片，蒸制熟香，在均匀撒涂混合粉，放入烤箱文火烘烤至干香，即得。
本发明中双肾草为兰科植物葱叶兰的全草，能够滋阴益肾；
合萌，中药名梗通草，为豆种植物田皂角的全草，能清热利湿，祛风明目，通乳；
岩柏草为卷柏科卷柏属植物江南卷柏的全草，具有清热利湿的功效；
树葡萄，属于桃金娘科常绿灌木的果实，有利于预防心血管疾病，增强抵抗力，尤其对女性的活力年轻、皮肤亮丽有着显著促进作用；
火棘果为蔷薇科火棘属植物果实，能清除体内垃圾，改善体内循环，促进新陈代谢，有助于人体筋骨发达，增强体力及壮阳，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；
走马胎为紫金牛科植物走马胎的干燥根，能够祛风活血，强壮筋骨。
与现有技术相比，本发明的优点是：
本发明豆香紫米锅巴，含有黑豆、紫米等营养成分，营养更加丰富，更具保健价值，能够提高机体抗氧化功能，同时添加其他中药成分，具有滋阴补肾、清热解毒、抗菌消炎的功效，综合提高机体功能，有益人体健康，口感香脆，厚薄均匀，黑白色泽分布均匀，惹人喜爱。
具体实施方式
一种豆香紫米锅巴，是由以下重量（克）的原料组成：
黑豆50、花生仁30、紫米100、紫背天葵15、葡萄籽粉12、藤茶粉5、蕨根粉15、艾叶2、双肾草3、地瓜藤2、合萌2、岩柏草2、营养添加剂12、米醋适量、薏仁油6；
所述的营养添加剂由下述重量（克）的原料制成：菠萝蜜种仁粉8、树葡萄30、山楂粉10、黑豆皮粉12、余甘子粉8、猪皮冻20、玛卡粉4、金樱子5、火棘果5、走马胎3、丹参2、蜂蜜10、葡萄酒50、沙棘油6；
所述的营养添加剂的的制备方法为：（1）、将树葡萄洗净冷冻破碎研磨成粉，得果粉，将菠萝蜜仁粉与玛卡粉等粉体混合，入锅翻炒，同时喷淋沙棘油至粉体熟香，再精磨至200目，得营养粉；（2）、将金樱子、火棘果、走马胎、丹参洗净晒干粉碎至100目，加水煎煮，过滤去渣，滤液超滤，冷却后与葡萄酒搅拌均匀，与切制成块的猪皮冻一并入锅，文火加热，同时不断搅动至沸，加入营养粉、果粉及其他剩余原料，搅动均匀，文火焖润至稠状，即可。
所述的豆香紫米锅巴的加工方法，包括以下步骤：
（1）、将黑豆、花生仁除杂洗净混合，放入米醋中浸泡50分钟，捞出入笼蒸制熟香，捣压成泥，加入薏仁油搅拌均匀，文火炒制豆沙状，待用；
（2）、将艾叶、双肾草、地瓜藤、合萌、岩柏草加水煎煮，过滤去渣，得到滤液加入到洗净紫米中，加适量水完全淹没紫米，浸泡12小时，研磨成浆，抽滤去液，得米泥；
（3）、将鲜嫩紫背天葵洗净脱水晒干研磨成粉，与葡萄籽粉、藤茶粉、蕨根粉的混合，文火炒香，得混合粉；
（4）、将步骤（1）得到豆沙与米泥及其他剩余原料混合均匀，入模、压制切片，蒸制熟香，在均匀撒涂混合粉，放入烤箱文火烘烤至干香，即得。
Claims (2)
1.一种豆香紫米锅巴，其特征在于，是由以下重量份的原料制成：
黑豆30-50、花生仁20-30、紫米80-100、紫背天葵10-15、葡萄籽粉6-12、藤茶粉4-6、蕨根粉10-15、艾叶1-2、双肾草1-3、地瓜藤2-3、合萌1-2、岩柏草1-2、营养添加剂8-12、米醋适量、薏仁油4-8；
所述的营养添加剂由下述重量份的原料制成：菠萝蜜种仁粉6-10、树葡萄20-30、山楂粉6-10、黑豆皮粉8-12、余甘子粉4-8、猪皮冻15-20、玛卡粉4-6、金樱子3-5、火棘果3-5、走马胎2-3、丹参1-2、蜂蜜6-10、葡萄酒30-50、沙棘油3-6；
所述的营养添加剂的制备方法为：（1）、将树葡萄洗净冷冻破碎研磨成粉，得果粉，将菠萝蜜仁粉与玛卡粉等粉体混合，入锅翻炒，同时喷淋沙棘油至粉体熟香，再精磨至160-200目，得营养粉；（2）、将金樱子、火棘果、走马胎、丹参洗净晒干粉碎至80-100目，加水煎煮，过滤去渣，滤液超滤，冷却后与葡萄酒搅拌均匀，与切制成块的猪皮冻一并入锅，文火加热，同时不断搅动至沸，加入营养粉、果粉及其他剩余原料，搅动均匀，文火焖润至稠状，即可。
2.一种如权利要求1所述的豆香紫米锅巴的加工方法，其特征在于包括以下步骤：
（1）、将黑豆、花生仁除杂洗净混合，放入米醋中浸泡40-60分钟，捞出入笼蒸制熟香，捣压成泥，加入薏仁油搅拌均匀，文火炒制豆沙状，待用；
（2）、将艾叶、双肾草、地瓜藤、合萌、岩柏草加水煎煮，过滤去渣，得到滤液加入到洗净紫米中，加适量水完全淹没紫米，浸泡10-15小时，研磨成浆，抽滤去液，得米泥；
（3）、将鲜嫩紫背天葵洗净脱水晒干研磨成粉，与葡萄籽粉、藤茶粉、蕨根粉的混合，文火炒香，得混合粉；
（4）、将步骤（1）得到豆沙与米泥、营养添加剂混合均匀，入模、压制切片，蒸制熟香，在均匀撒涂混合粉，放入烤箱文火烘烤至干香，即得。
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1107003A (zh) * | 1994-02-18 | 1995-08-23 | 汤自斌 | 黑米锅巴 |
| CN1186626A (zh) * | 1996-12-28 | 1998-07-08 | 刘润峰 | 天然全营养锅巴及其生产方法 |
| CN101940301A (zh) * | 2010-08-08 | 2011-01-12 | 程振雷 | 营养健康强身食疗的新型膨化食品 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1107003A (zh) * | 1994-02-18 | 1995-08-23 | 汤自斌 | 黑米锅巴 |
| CN1186626A (zh) * | 1996-12-28 | 1998-07-08 | 刘润峰 | 天然全营养锅巴及其生产方法 |
| CN101940301A (zh) * | 2010-08-08 | 2011-01-12 | 程振雷 | 营养健康强身食疗的新型膨化食品 |
Non-Patent Citations (1)
| Title |
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| 黑米膨化锅巴生产工艺;刘达玉等;《农业科技通讯》;20030717(第07期);全文 * |
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