CN104222769A - 一种粗粮养生保健米及其制备方法 - Google Patents
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Abstract
本发明公开了一种粗粮养生保健米及其制备方法，由下列重量份的原料组成：发芽糙米180-225、苦荞麦粉30-40、猴腿菜10-14、西兰花粉10-15、杏鲍菇14-20、决明子2-3、荔枝核2-3、厚朴花1-3、柿叶1-3、菠萝根叶2-3、冬笋10-20、牡蛎多肽粉0.5-1、刺槐豆胶0.2-0.5、黄原胶0.2-0.4、鸡爪芋10-18、红酒糟5-8、泡椒水10-20、猪骨汤适量、营养添加剂6-12。本发明粗粮养生保健米，以粗粮为主原料，促进肠胃蠕动，添加杏鲍菇等成分，平衡营养结构，促进肠胃消化，配伍合理，营养丰富均衡，口感香浓鲜美，适合三高人群食用，能够显著降低血脂、血压、血糖，恢复机体平衡。
Description
技术领域
本发明涉及一种粗粮养生保健米及其制备方法，属于食品加工技术领域。
背景技术
随着改革开放和***现代化建设的发展，人民生活水平日渐提高，人们的膳食结构发生明显变化。人们对稻米品种和质量的要求越来越高，除了要求品种的多样化、口感的香甜软滑，还要求食用安全，优质且具有保健营养、药膳等功能。现代营养医学是利用营养学研究的最新成果，合理利用各种食品中含有的营养成分，通过食疗和食补的方式来提高人体的各种生理机能，以达到祛病、增进人体健康的功效，二者可以有机地结合起来。
发明内容
本发明的目的在于提供一种粗粮养生保健米及其制备方法。
本发明采用的技术方案如下：
一种粗粮养生保健米，是由下述重量份的原料组成：
发芽糙米180-225、苦荞麦粉30-40、猴腿菜10-14、西兰花粉10-15、杏鲍菇14-20、决明子2-3、荔枝核2-3、厚朴花1-3、柿叶1-3、菠萝根叶2-3、冬笋10-20、牡蛎多肽粉0.5-1、刺槐豆胶0.2-0.5、黄原胶0.2-0.4、鸡爪芋10-18、红酒糟5-8、泡椒水10-20、猪骨汤适量、营养添加剂6-12；
所述的营养添加剂由下述重量份的原料制成：椰奶20-40、银鱼粉10-20、黄精粉4-8 、水溶性膳食纤维3-5、美藤果粉5-8、壳寡糖2-4、羊肚菌15-30、紫菜粉10-15、柠檬冻干粉8-10、亚麻籽油4-6、橡子仁粉10-12；
所述的营养添加剂的的制备方法为：将羊肚菌除杂洗净，放入椰奶中隔水熬煮至稠烂，打制成浆，加入其他剩余原料滚揉均匀，挤压膨化后，烘制熟香，在研磨成粉，即得。
所述的粗粮养生保健米的制备方法，包括以下步骤：
（1）、将冬笋、鸡爪芋分别去皮洗净切丝，与鲜嫩的猴腿菜分别放入沸水漂烫1-1.5分钟，捞出晾干，与泡椒水、红酒糟入罐，揉拌均匀后压实、密封腌制3-5天，捞出冲洗沥干，蒸制熟香后，磨制成浆，得醇香浆泥；
（2）、将决明子、荔枝核、厚朴花、柿叶、菠萝根叶粉碎至20-40目，装入80-100目滤网袋内封口，与发芽糙米一同入锅，加3-5倍水加热煮沸后，焖煮20-40分钟，捞出滤网袋，剩余物磨制成浆，加入刺槐豆胶、黄原胶搅拌至稠滑胶状，得米浆胶冻；
（3）、将杏鲍菇除杂洗净切片，加入1.5-2.5倍的猪骨汤中，文火焖润至稠烂，打制成浆，得鲜菇汤汁；
（4）、将米浆胶冻、鲜菇汤汁、醇香浆泥及其他剩余原料放入搅拌机中搅拌均匀，加热糊化后送入造粒机中造粒，再经烘干、筛分、包装，即得。
与现有技术相比，本发明的优点是：
本发明粗粮养生保健米，以粗粮为主原料，促进肠胃蠕动，添加杏鲍菇等成分，平衡营养结构，促进肠胃消化，配伍合理，营养丰富均衡，口感香浓鲜美，适合三高人群食用，能够显著降低血脂、血压、血糖，恢复机体平衡。
具体实施方式
一种粗粮养生保健米，是由下述重量（斤）的原料组成：
发芽糙米220、苦荞麦粉40、猴腿菜14、西兰花粉15、杏鲍菇20、决明子3、荔枝核3、厚朴花2、柿叶3、菠萝根叶3、冬笋20、牡蛎多肽粉1、刺槐豆胶0.5、黄原胶0.4、鸡爪芋18、红酒糟8、泡椒水20、猪骨汤适量、营养添加剂6-12；
所述的营养添加剂由下述重量（斤）的原料制成：椰奶40、银鱼粉20、黄精粉8 、水溶性膳食纤维5、美藤果粉8、壳寡糖4、羊肚菌30、紫菜粉15、柠檬冻干粉10、亚麻籽油6、橡子仁粉12；
所述的营养添加剂的的制备方法为：将羊肚菌除杂洗净，放入椰奶中隔水熬煮至稠烂，打制成浆，加入其他剩余原料滚揉均匀，挤压膨化后，烘制熟香，在研磨成粉，即得。
所述的粗粮养生保健米的制备方法，包括以下步骤：
（1）、将冬笋、鸡爪芋分别去皮洗净切丝，与鲜嫩的猴腿菜分别放入沸水漂烫1分钟，捞出晾干，与泡椒水、红酒糟入罐，揉拌均匀后压实、密封腌制5天，捞出冲洗沥干，蒸制熟香后，磨制成浆，得醇香浆泥；
（2）、将决明子、荔枝核、厚朴花、柿叶、菠萝根叶粉碎至40目，装入100目滤网袋内封口，与发芽糙米一同入锅，加5倍水加热煮沸后，焖煮40分钟，捞出滤网袋，剩余物磨制成浆，加入刺槐豆胶、黄原胶搅拌至稠滑胶状，得米浆胶冻；
（3）、将杏鲍菇除杂洗净切片，加入2.5倍的猪骨汤中，文火焖润至稠烂，打制成浆，得鲜菇汤汁；
（4）、将米浆胶冻、鲜菇汤汁、醇香浆泥及其他剩余原料放入搅拌机中搅拌均匀，加热糊化后送入造粒机中造粒，再经烘干、筛分、包装，即得。
Claims (2)
1.一种粗粮养生保健米，其特征在于，是由下述重量份的原料组成：
发芽糙米180-225、苦荞麦粉30-40、猴腿菜10-14、西兰花粉10-15、杏鲍菇14-20、决明子2-3、荔枝核2-3、厚朴花1-3、柿叶1-3、菠萝根叶2-3、冬笋10-20、牡蛎多肽粉0.5-1、刺槐豆胶0.2-0.5、黄原胶0.2-0.4、鸡爪芋10-18、红酒糟5-8、泡椒水10-20、猪骨汤适量、营养添加剂6-12；
所述的营养添加剂由下述重量份的原料制成：椰奶20-40、银鱼粉10-20、黄精粉4-8 、水溶性膳食纤维3-5、美藤果粉5-8、壳寡糖2-4、羊肚菌15-30、紫菜粉10-15、柠檬冻干粉8-10、亚麻籽油4-6、橡子仁粉10-12；
所述的营养添加剂的的制备方法为：将羊肚菌除杂洗净，放入椰奶中隔水熬煮至稠烂，打制成浆，加入其他剩余原料滚揉均匀，挤压膨化后，烘制熟香，在研磨成粉，即得。
2.一种如权利要求1所述的粗粮养生保健米的制备方法，其特征在于包括以下步骤：
（1）、将冬笋、鸡爪芋分别去皮洗净切丝，与鲜嫩的猴腿菜分别放入沸水漂烫1-1.5分钟，捞出晾干，与泡椒水、红酒糟入罐，揉拌均匀后压实、密封腌制3-5天，捞出冲洗沥干，蒸制熟香后，磨制成浆，得醇香浆泥；
（2）、将决明子、荔枝核、厚朴花、柿叶、菠萝根叶粉碎至20-40目，装入80-100目滤网袋内封口，与发芽糙米一同入锅，加3-5倍水加热煮沸后，焖煮20-40分钟，捞出滤网袋，剩余物磨制成浆，加入刺槐豆胶、黄原胶搅拌至稠滑胶状，得米浆胶冻；
（3）、将杏鲍菇除杂洗净切片，加入1.5-2.5倍的猪骨汤中，文火焖润至稠烂，打制成浆，得鲜菇汤汁；
（4）、将米浆胶冻、鲜菇汤汁、醇香浆泥及其他剩余原料放入搅拌机中搅拌均匀，加热糊化后送入造粒机中造粒，再经烘干、筛分、包装，即得。
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