CN104206972A - 一种薄荷枣味糯米粉及其加工方法 - Google Patents
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Abstract
本发明公开了一种薄荷枣味糯米粉及其加工方法,其由以下重量份的原料制成:血糯米200-300、小米50-80、薄荷8-15、红枣40-60、酸枣仁8-10、红豆沙30-50、凉粉草10-15、地笋10-20、龙常草1-2、梵天花根1-2、洛神花2-4、麦冬2-3、金线莲1-2、鸡蛋花2-3、莲子粉20-30、火腿肉粒10-20、枣花蜜15-25、牡丹籽油8-12、食品添加剂8-10。本发明制得的薄荷枣味糯米粉,具有红枣香甜口味和薄荷清凉口感,风味独特,配方原料多元丰富,营养丰富均衡,经常食用,可以促进消化,具有滋阴养血、清热除烦、清心宁神的功效,适于炎炎夏日各类人群食用。
Description
技术领域
本发明涉及一种薄荷枣味糯米粉及其加工方法,属于食品加工技术领域。
背景技术
糯米含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B1、维生索B2、烟酸及淀粉等,营养丰富,为温补强壮食品,具有补中益气,健脾养胃,止虚汗之功效,对食欲不佳,腹胀腹泻有一定缓解作用。但是由于磁性过高,不利于消化和易沾牙,不利于大范围推广,严重阻碍了糯米粉的推广与发展。一般可用来制作汤团、元宵之类食品和家庭小吃,由于原料单一影响其口感、风味、保健等价值,本发明提供一种营养均衡、保健价值高的糯米粉,满足市场需求。
发明内容
本发明的目的在于提供一种薄荷枣味糯米粉及其加工方法,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:
一种薄荷枣味糯米粉,是由下述重量份的原料组成:
血糯米200-300、小米50-80、薄荷8-15、红枣40-60、酸枣仁8-10、红豆沙30-50、凉粉草10-15、地笋10-20、龙常草1-2、梵天花根1-2、洛神花2-4、麦冬2-3、金线莲1-2、鸡蛋花2-3、莲子粉20-30、火腿肉粒10-20、枣花蜜15-25、牡丹籽油8-12、食品添加剂8-10;
所述的食品添加剂由以下重量份的原料组成:菱粉40-80、葡萄籽粉6-10、蚕蛹粉10-12、红枣醋20-40、鱼骨泥10-15、沙虫干8-15、核桃花柱15-25、香菇多糖粉3-5、南乳10-20、阳荷10-15、山楂酱20-30、薏仁油适量;
所述的食品添加剂的的制备方法为:a、将核桃花柱在沸水漂烫8-10分钟,捞出冻干研磨成粉,与葡萄籽粉炒制干香,得炒香粉;b、将沙虫干洗净泡发,加入红枣醋文火焖煮至熟,磨制成浆,将阳荷洗净切末,加入鱼骨泥、蚕蛹粉、南乳、山楂酱搅拌成泥状,覆膜腌制1-2小时,揭膜蒸制熟香,与炒香粉及薏仁油外其他剩余原料揉拌均匀,挤压、膨化、制粒烘干,放入薏仁油中浸润5-10分钟,捞出沥干,烤制熟香,超微研磨,即得。
所述的薄荷枣味糯米粉的加工方法,包括以下步骤:
(1)、将鲜嫩的凉粉草、地笋除杂洗净,入笼蒸制熟透,碾磨成浆,与红豆沙、枣花蜜搅拌均匀,在50-65℃下低温焖蒸至糕状,冻干研磨成粉,得甜糕粉;
(2)、将龙常草、梵天花根、洛神花、麦冬、金线莲、鸡蛋花加5-8倍水煎煮1-2小时,过滤去渣,得煎煮液;
(3)、将酸枣仁在淡盐水中浸泡2-4小时,捞出沥干磨制成浆,压滤去渣,薄荷鲜叶冻干磨粉,与火腿肉粒放入牡丹籽油锅中,文火翻炒出香,加入煎煮液、酸枣仁浆文火熬制稠烂,磨制成浆,得薄荷火腿浆;
(4)、将血糯米、小米加水浸泡2-3小时,红枣去核洗净,一并磨制成浆,与薄荷火腿浆及其他剩余原料搅拌均匀,在58-65℃预糊化,经滚筒干燥成片、粉碎,与甜糕粉混合均匀,即可。
本发明的有益效果:
本发明制得的薄荷枣味糯米粉,具有红枣香甜口味和薄荷清凉口感,风味独特,配方原料多元丰富,营养丰富均衡,经常食用,可以促进消化,具有滋阴养血、清热除烦、清心宁神的功效,适于炎炎夏日各类人群食用。
具体实施方式
一种薄荷枣味糯米粉,是由下述重量(斤)的原料组成:
血糯米300、小米80、薄荷15、红枣60、酸枣仁10、红豆沙50、凉粉草15、地笋20、龙常草2、梵天花根2、洛神花4、麦冬3、金线莲2、鸡蛋花3、莲子粉30、火腿肉粒20、枣花蜜25、牡丹籽油12、食品添加剂10;
所述的食品添加剂由以下重量(斤)的原料组成:菱粉80、葡萄籽粉10、蚕蛹粉12、红枣醋40、鱼骨泥15、沙虫干15、核桃花柱25、香菇多糖粉5、南乳20、阳荷15、山楂酱30、薏仁油适量;
所述的食品添加剂的的制备方法为:a、将核桃花柱在沸水漂烫10分钟,捞出冻干研磨成粉,与葡萄籽粉炒制干香,得炒香粉;b、将沙虫干洗净泡发,加入红枣醋文火焖煮至熟,磨制成浆,将阳荷洗净切末,加入鱼骨泥、蚕蛹粉、南乳、山楂酱搅拌成泥状,覆膜腌制2小时,揭膜蒸制熟香,与炒香粉及薏仁油外其他剩余原料揉拌均匀,挤压、膨化、制粒烘干,放入薏仁油中浸润10分钟,捞出沥干,烤制熟香,超微研磨,即得。
所述的薄荷枣味糯米粉的加工方法,包括以下步骤:
(1)、将鲜嫩的凉粉草、地笋除杂洗净,入笼蒸制熟透,碾磨成浆,与红豆沙、枣花蜜搅拌均匀,在65℃下低温焖蒸至糕状,冻干研磨成粉,得甜糕粉;
(2)、将龙常草、梵天花根、洛神花、麦冬、金线莲、鸡蛋花加8倍水煎煮2小时,过滤去渣,得煎煮液;
(3)、将酸枣仁在淡盐水中浸泡4小时,捞出沥干磨制成浆,压滤去渣,薄荷鲜叶冻干磨粉,与火腿肉粒放入牡丹籽油锅中,文火翻炒出香,加入煎煮液、酸枣仁浆文火熬制稠烂,磨制成浆,得薄荷火腿浆;
(4)、将血糯米、小米加水浸泡3小时,红枣去核洗净,一并磨制成浆,与薄荷火腿浆及其他剩余原料搅拌均匀,在65℃预糊化,经滚筒干燥成片、粉碎,与甜糕粉混合均匀,即可。
Claims (2)
1.一种薄荷枣味糯米粉,其特征在于,是由下述重量份的原料组成:
血糯米200-300、小米50-80、薄荷8-15、红枣40-60、酸枣仁8-10、红豆沙30-50、凉粉草10-15、地笋10-20、龙常草1-2、梵天花根1-2、洛神花2-4、麦冬2-3、金线莲1-2、鸡蛋花2-3、莲子粉20-30、火腿肉粒10-20、枣花蜜15-25、牡丹籽油8-12、食品添加剂8-10;
所述的食品添加剂由以下重量份的原料组成:菱粉40-80、葡萄籽粉6-10、蚕蛹粉10-12、红枣醋20-40、鱼骨泥10-15、沙虫干8-15、核桃花柱15-25、香菇多糖粉3-5、南乳10-20、阳荷10-15、山楂酱20-30、薏仁油适量;
所述的食品添加剂的的制备方法为:a、将核桃花柱在沸水漂烫8-10分钟,捞出冻干研磨成粉,与葡萄籽粉炒制干香,得炒香粉;b、将沙虫干洗净泡发,加入红枣醋文火焖煮至熟,磨制成浆,将阳荷洗净切末,加入鱼骨泥、蚕蛹粉、南乳、山楂酱搅拌成泥状,覆膜腌制1-2小时,揭膜蒸制熟香,与炒香粉及薏仁油外其他剩余原料揉拌均匀,挤压、膨化、制粒烘干,放入薏仁油中浸润5-10分钟,捞出沥干,烤制熟香,超微研磨,即得。
2.一种如权利要求1所述的薄荷枣味糯米粉的加工方法,其特征在于包括以下步骤:
(1)、将鲜嫩的凉粉草、地笋除杂洗净,入笼蒸制熟透,碾磨成浆,与红豆沙、枣花蜜搅拌均匀,在50-65℃下低温焖蒸至糕状,冻干研磨成粉,得甜糕粉;
(2)、将龙常草、梵天花根、洛神花、麦冬、金线莲、鸡蛋花加5-8倍水煎煮1-2小时,过滤去渣,得煎煮液;
(3)、将酸枣仁在淡盐水中浸泡2-4小时,捞出沥干磨制成浆,压滤去渣,薄荷鲜叶冻干磨粉,与火腿肉粒放入牡丹籽油锅中,文火翻炒出香,加入煎煮液、酸枣仁浆文火熬制稠烂,磨制成浆,得薄荷火腿浆;
(4)、将血糯米、小米加水浸泡2-3小时,红枣去核洗净,一并磨制成浆,与薄荷火腿浆及其他剩余原料搅拌均匀,在58-65℃预糊化,经滚筒干燥成片、粉碎,与甜糕粉混合均匀,即可。
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CN105962048A (zh) * | 2016-05-16 | 2016-09-28 | 柳州市螺蛳粉协会 | 一种易消化的糯米粉 |
CN106262886A (zh) * | 2016-08-05 | 2017-01-04 | 安徽倮倮米业有限公司 | 一种易溶爽口清热米粉的制备方法 |
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CN103815235A (zh) * | 2014-01-24 | 2014-05-28 | 五河童师傅食品有限公司 | 一种小麦胚芽糯米粉及其制备方法 |
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CN103815235A (zh) * | 2014-01-24 | 2014-05-28 | 五河童师傅食品有限公司 | 一种小麦胚芽糯米粉及其制备方法 |
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