CN104256290A - 一种山楂果茶保健米及其制备方法 - Google Patents
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Abstract
本发明公开了一种山楂果茶保健米及其制备方法，由下列重量份的原料组成：山楂干片12-18、胡萝卜25-40、黄椒10-15、南酸枣12-18、胚芽米150-180、奇雅子12-18、小麦纤维粉10-14、葡萄籽8-15、鸡子黄8-10、玉蝴蝶1-2、棒棒草1-3、百蕊草1-3、木瓜核1-3、番茄酱8-10、樱桃酒20-40、山茶油适量、营养添加剂6-10。本发明山楂果茶保健米，具有山楂酸甜口感，香醇润嫩，营养丰富均衡，具有开胃、消食、健脾、化积等功效，适合各种人群长期食用，显著提高食欲，增强代谢功能，提高机体抗疲劳效果。
Description
技术领域
本发明涉及一种山楂果茶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山楂果茶保健米及其制备方法。
本发明采用的技术方案如下：
一种山楂果茶保健米，是由下述重量份的原料组成：
山楂干片12-18、胡萝卜25-40、黄椒10-15、南酸枣12-18、胚芽米150-180、奇雅子12-18、小麦纤维粉10-14、葡萄籽8-15、鸡子黄8-10、玉蝴蝶1-2、棒棒草1-3、百蕊草1-3、木瓜核1-3、番茄酱8-10、樱桃酒20-40、山茶油适量、营养添加剂6-10；
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。
所述的山楂果茶保健米的制备方法，包括以下步骤：
（1）、将山楂干片去籽洗净，与除杂洗净的黄椒、南酸枣冷冻破碎后混合，加入到樱桃酒中浸润2-4小时，捞出固形物焖蒸至熟，用胶磨机磨制成浆，得山楂果浆，浸泡酒液待用；
（2）、将胡萝卜洗净擦丝，入笼蒸制熟透，与番茄酱、鸡子黄、浸泡酒液打制成稠浆，隔水蒸制羹状，冻干研磨成粉，得胡萝卜蛋黄粉；
（3）、将玉蝴蝶、棒棒草、百蕊草、木瓜核混合粉碎，加8-12倍水煎煮1-2小时，过滤去渣，滤液超滤，得精制液；
（4）、将胚芽米、奇雅子、葡萄籽除杂洗净烘干，放入山茶油中冷浸3-6小时，捞出沥干，文火炒制干香，研磨成至60-100目，得米粉；
（5）、将米粉、胡萝卜蛋黄粉及其他剩余混合均匀，与山楂果浆、精制液及适量水放入搅拌机搅拌至干湿均匀，送入造粒机中造粒，充分干燥后分袋包装，即得。
与现有技术相比，本发明的优点是：
本发明山楂果茶保健米，具有山楂酸甜口感，香醇润嫩，营养丰富均衡，具有开胃、消食、健脾、化积等功效，适合各种人群长期食用，显著提高食欲，增强代谢功能，提高机体抗疲劳效果。
具体实施方式
一种山楂果茶保健米，是由下述重量（斤）的原料组成：
山楂干片18、胡萝卜40、黄椒15、南酸枣18、胚芽米180、奇雅子18、小麦纤维粉14、葡萄籽15、鸡子黄10、玉蝴蝶2、棒棒草3、百蕊草3、木瓜核2、番茄酱10、樱桃酒40、山茶油适量、营养添加剂10；
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。
所述的山楂果茶保健米的制备方法，包括以下步骤：
（1）、将山楂干片去籽洗净，与除杂洗净的黄椒、南酸枣冷冻破碎后混合，加入到樱桃酒中浸润4小时，捞出固形物焖蒸至熟，用胶磨机磨制成浆，得山楂果浆，浸泡酒液待用；
（2）、将胡萝卜洗净擦丝，入笼蒸制熟透，与番茄酱、鸡子黄、浸泡酒液打制成稠浆，隔水蒸制羹状，冻干研磨成粉，得胡萝卜蛋黄粉；
（3）、将玉蝴蝶、棒棒草、百蕊草、木瓜核混合粉碎，加12倍水煎煮2小时，过滤去渣，滤液超滤，得精制液；
（4）、将胚芽米、奇雅子、葡萄籽除杂洗净烘干，放入山茶油中冷浸6小时，捞出沥干，文火炒制干香，研磨成至100目，得米粉；
（5）、将米粉、胡萝卜蛋黄粉及其他剩余混合均匀，与山楂果浆、精制液及适量水放入搅拌机搅拌至干湿均匀，送入造粒机中造粒，充分干燥后分袋包装，即得。
Claims (2)
1.一种山楂果茶保健米，其特征在于，是由下述重量份的原料组成：
山楂干片12-18、胡萝卜25-40、黄椒10-15、南酸枣12-18、胚芽米150-180、奇雅子12-18、小麦纤维粉10-14、葡萄籽8-15、鸡子黄8-10、玉蝴蝶1-2、棒棒草1-3、百蕊草1-3、木瓜核1-3、番茄酱8-10、樱桃酒20-40、山茶油适量、营养添加剂6-10；
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所述的山楂果茶保健米的制备方法，其特征在于包括以下步骤：
（1）、将山楂干片去籽洗净，与除杂洗净的黄椒、南酸枣冷冻破碎后混合，加入到樱桃酒中浸润2-4小时，捞出固形物焖蒸至熟，用胶磨机磨制成浆，得山楂果浆，浸泡酒液待用；
（2）、将胡萝卜洗净擦丝，入笼蒸制熟透，与番茄酱、鸡子黄、浸泡酒液打制成稠浆，隔水蒸制羹状，冻干研磨成粉，得胡萝卜蛋黄粉；
（3）、将玉蝴蝶、棒棒草、百蕊草、木瓜核混合粉碎，加8-12倍水煎煮1-2小时，过滤去渣，滤液超滤，得精制液；
（4）、将胚芽米、奇雅子、葡萄籽除杂洗净烘干，放入山茶油中冷浸3-6小时，捞出沥干，文火炒制干香，研磨成至60-100目，得米粉；
（5）、将米粉、胡萝卜蛋黄粉及其他剩余混合均匀，与山楂果浆、精制液及适量水放入搅拌机搅拌至干湿均匀，送入造粒机中造粒，充分干燥后分袋包装，即得。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855620A (zh) * | 2015-05-11 | 2015-08-26 | 贵州夜郎古畔茶业有限公司 | 一种保健绿茶及其加工方法 |
| CN104855619A (zh) * | 2015-05-11 | 2015-08-26 | 贵州夜郎古畔茶业有限公司 | 一种绿茶及其加工方法 |
| CN106983060A (zh) * | 2017-03-29 | 2017-07-28 | 安徽农业大学 | 一种利用冷冻技术改善胚芽米食用品质的方法 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855620A (zh) * | 2015-05-11 | 2015-08-26 | 贵州夜郎古畔茶业有限公司 | 一种保健绿茶及其加工方法 |
| CN104855619A (zh) * | 2015-05-11 | 2015-08-26 | 贵州夜郎古畔茶业有限公司 | 一种绿茶及其加工方法 |
| CN104855620B (zh) * | 2015-05-11 | 2018-04-27 | 贵州夜郎古畔茶业有限公司 | 一种保健绿茶及其加工方法 |
| CN104855619B (zh) * | 2015-05-11 | 2018-04-27 | 贵州夜郎古畔茶业有限公司 | 一种绿茶及其加工方法 |
| CN106983060A (zh) * | 2017-03-29 | 2017-07-28 | 安徽农业大学 | 一种利用冷冻技术改善胚芽米食用品质的方法 |
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