CN103989105A - 一种蓝莓山药米羹及其加工方法 - Google Patents
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Abstract
本发明公开了一种蓝莓山药米羹及其加工方法，由下列重量份的原料组成：山药30、黑米120、蓝莓30、无花果14、海底椰10、槟榔芋10、红巧梅3、板栗壳2、龙眼叶2、芝麻叶1、南瓜花3、食品添加剂8、牛奶6、米酒40、水适量。本发明蓝莓山药米羹，口感香醇滋甜丝滑，产品营养物质最大限度保存，营养丰富均衡，食用营养方便，常食能够滋养五脏，提高身体免疫功能，延年益寿，适合各种人群食用。
Description
技术领域
本发明涉及一种蓝莓山药米羹及其加工方法，属于食品加工技术领域。
背景技术
蓝莓富含丰富的蛋白质、膳食纤维、脂肪、维生素等营养元素，其果味酸甜,风味独特,营养丰富,被誉为“浆果之王”；且具有减缓衰老、抗癌、保护视力、增强记忆、提高人体免疫的功效，集营养与保健于一身，深受消费者的欢迎。
但由于蓝莓果实为浆果型，果实皮薄、多汁、含水量高，难以贮存。为丰富蓝莓的食用范围，开阔蓝莓市场，提供一种营养丰富兼具良好保健功能的蓝莓食品，及简单易行的加工工艺，充分利用蓝莓的营养价值，满足人们对食品的营养保健需求。
发明内容
本发明的目的在于提供一种蓝莓山药米羹及其加工方法。
本发明采用的技术方案如下：
一种蓝莓山药米羹，是由以下重量份的原料组成：
山药20-30、黑米100-150、蓝莓20-30、无花果10-14、海底椰6-10、槟榔芋8-10、红巧梅2-3、板栗壳1-3、龙眼叶1-2、芝麻叶1-2、南瓜花2-3、食品添加剂6-10、牛奶4-8、米酒20-40、水适量；
所述的食品添加剂由下述重量份的原料制成：油莎豆10-30、南酸枣10-15、树仔菜5-10、茅岩莓4-8、莲须2-5、荚蒾2-5、月见草籽粉5-10、猪皮冻8-15、红酒15-30、柠檬汁3-5、食盐2-4；
所述的食品添加剂的的制备方法为：将茅岩莓、莲须、荚蒾混合加水煎煮1-2次，每次加水量为混合物重的3-5倍，过滤去渣，合并滤液，加入除杂洗净
油莎豆焖煮至熟透，捣压成泥，加入红酒搅拌成浆，得莎豆浆；将去核南酸枣、树仔菜分别洗净沥干，加水煮沸，加入猪皮冻及其他剩余原料熬煮至稠状，打制成浆，与莎豆浆混合，液渣分离，滤渣再次加滤液研磨成浆，过滤去渣，合并滤液，喷雾干燥，得粉体即可。
所述的蓝莓山药米羹的加工方法，其特征在于包括以下步骤：
（1）、将山药、槟榔芋分别去皮洗净切块，入笼蒸熟，捣压成泥，加入米酒研磨成浆，得米酒浆；
（2）、将红巧梅、板栗壳、龙眼叶、芝麻叶、南瓜花粉碎至40-60目混合，装入净纱布袋内封口，与洗净黑米一并入锅，加8-12倍水煎煮制沸，再焖煮1-2小时，捞出纱布袋沥干，剩余物打制成浆，液渣分离，滤渣加适量滤液再次研磨成浆，压滤去渣，合并滤液，得黑米汁；
（3）、将蓝莓、无花果、海底椰洗净除杂得到果肉，经冷冻破碎研磨成粉，得果粉；
（4）、将黑米汁、米酒浆搅拌均匀，煮制沸腾，加入果粉及其他剩余原料搅匀，在70-85℃煮制15-30 分钟即可。
本发明中茅岩莓属落叶藤本植物(葡萄科)，其有效成分主要是黄酮，同时含有亮氨酸、异亮氨酸、蛋氨酸等人体必需的17种氨基酸和钾、钙、铁、锌、硒等14种微量元素，其中黄酮最高检测含量为9.31%，是目前发现的所有植物中黄酮含量最高的，被称为“黄酮之王”；具有杀菌抗炎、清热解毒、镇痛消肿、降脂降压、润喉止咳、提高人体免疫力等功能；
荚蒾为忍冬科植物荚蒾的茎、叶，治小儿疳积，能下气、消谷；
树仔菜又名泰国枸杞、天绿香，为大戟科守宫木属多年生木本植物，富含多种氨基酸、维生素、纤维素、糖等，品质优良，能补充人体对各种氨基酸的需要，减少疾病，同时具有清凉去热、消除头痛、降低血压等功效；
槟榔芋是薯蓣科作物，是淀粉含量颇高的优质蔬菜，肉质细腻，具有特殊的风味，且营养丰富，含有粗蛋白、淀粉、多种维生素和无机盐等多种成份。具有补气养肾、健脾胃之功效，既是制作饮食点心、佳肴的上乘原料，又是滋补身体的营养佳品。
与现有技术相比，本发明的优点是：
本发明蓝莓山药米羹，口感香醇滋甜丝滑，产品营养物质最大限度保存，营养丰富均衡，食用营养方便，常食能够滋养五脏，提高身体免疫功能，延年益寿，适合各种人群食用。
具体实施方式
一种蓝莓山药米羹，是由以下重量（克）的原料组成：
山药30、黑米120、蓝莓30、无花果14、海底椰10、槟榔芋10、红巧梅3、板栗壳2、龙眼叶2、芝麻叶1、南瓜花3、食品添加剂8、牛奶6、米酒40、水适量；
所述的食品添加剂由下述重量（克）的原料制成：油莎豆20、南酸枣15、树仔菜10、茅岩莓8、莲须4、荚蒾5、月见草籽粉10、猪皮冻15、红酒30、柠檬汁5、食盐4；
所述的食品添加剂的的制备方法为：将茅岩莓、莲须、荚蒾混合加水煎煮2次，每次加水量为混合物重的5倍，过滤去渣，合并滤液，加入除杂洗净油莎豆焖煮至熟透，捣压成泥，加入红酒搅拌成浆，得莎豆浆；将去核南酸枣、树仔菜分别洗净沥干，加水煮沸，加入猪皮冻及其他剩余原料熬煮至稠状，打制成浆，与莎豆浆混合，液渣分离，滤渣再次加滤液研磨成浆，过滤去渣，合并滤液，喷雾干燥，得粉体即可。
所述的蓝莓山药米羹的加工方法，包括以下步骤：
（1）、将山药、槟榔芋分别去皮洗净切块，入笼蒸熟，捣压成泥，加入米酒研磨成浆，得米酒浆；
（2）、将红巧梅、板栗壳、龙眼叶、芝麻叶、南瓜花粉碎至40目混合，装入净纱布袋内封口，与洗净黑米一并入锅，加12倍水煎煮制沸，再焖煮2小时，捞出纱布袋沥干，剩余物打制成浆，液渣分离，滤渣加适量滤液再次研磨成浆，压滤去渣，合并滤液，得黑米汁；
（3）、将蓝莓、无花果、海底椰洗净除杂得到果肉，经冷冻破碎研磨成粉，得果粉；
（4）、将黑米汁、米酒浆搅拌均匀，煮制沸腾，加入果粉及其他剩余原料搅匀，在85℃煮制20分钟即可。
Claims (2)
1.一种蓝莓山药米羹，其特征在于，是由以下重量份的原料组成：
山药20-30、黑米100-150、蓝莓20-30、无花果10-14、海底椰6-10、槟榔芋8-10、红巧梅2-3、板栗壳1-3、龙眼叶1-2、芝麻叶1-2、南瓜花2-3、食品添加剂6-10、牛奶4-8、米酒20-40、水适量；
所述的食品添加剂由下述重量份的原料制成：油莎豆10-30、南酸枣10-15、树仔菜5-10、茅岩莓4-8、莲须2-5、荚蒾2-5、月见草籽粉5-10、猪皮冻8-15、红酒15-30、柠檬汁3-5、食盐2-4；
所述的食品添加剂的的制备方法为：将茅岩莓、莲须、荚蒾混合加水煎煮1-2次，每次加水量为混合物重的3-5倍，过滤去渣，合并滤液，加入除杂洗净
油莎豆焖煮至熟透，捣压成泥，加入红酒搅拌成浆，得莎豆浆；将去核南酸枣、树仔菜分别洗净沥干，加水煮沸，加入猪皮冻及其他剩余原料熬煮至稠状，打制成浆，与莎豆浆混合，液渣分离，滤渣再次加滤液研磨成浆，过滤去渣，合并滤液，喷雾干燥，得粉体即可。
2.一种如权利要求1所述的蓝莓山药米羹的加工方法，其特征在于包括以下步骤：
（1）、将山药、槟榔芋分别去皮洗净切块，入笼蒸熟，捣压成泥，加入米酒研磨成浆，得米酒浆；
（2）、将红巧梅、板栗壳、龙眼叶、芝麻叶、南瓜花粉碎至40-60目混合，装入净纱布袋内封口，与洗净黑米一并入锅，加8-12倍水煎煮制沸，再焖煮1-2小时，捞出纱布袋沥干，剩余物打制成浆，液渣分离，滤渣加适量滤液再次研磨成浆，压滤去渣，合并滤液，得黑米汁；
（3）、将蓝莓、无花果、海底椰洗净除杂得到果肉，经冷冻破碎研磨成粉，得果粉；
（4）、将黑米汁、米酒浆搅拌均匀，煮制沸腾，加入果粉及其他剩余原料搅匀，在70-85℃煮制15-30 分钟即可。
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