CN105614665A - 气味芳香的保健年糕及其加工方法 - Google Patents
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Abstract
本发明公开了由香藤根、金蝉花、籼米、红糯米、红衣花生米、红糖经科学配比、隔水蒸熟制成的气味芳香的保健年糕及其加工方法,保健年糕各组分质量百分比为:香藤根(鲜品)0.5~1.5%;金蝉花(干品)0.75~1.5%;籼米70~80%;红糯米10~20%;红衣花生米5~10%;红糖3~5%。本发明充分利用香藤根、金蝉花、籼米、红糯米、红衣花生米、红糖的各种功效,进行科学配比,水煮、破碎、电磨、搅拌成混合浆料、隔水蒸熟制成的保健年糕,气味芳香、营养丰富,具有提高免疫力、抗疲劳、补气、滋养肝肾、抗肿瘤、抗癌、抗辐射、补血养颜、健脾胃等作用,人们在享用保健年糕时达到多重保健效果,提高人们的生活和健康水平。
Description
技术领域
本发明涉及糕点技术领域,尤其涉及气味芳香的保健年糕及其加工方法。
背景技术
香藤根是一种多年生藤本植物,一般生长在植被繁茂的林阴下,根多须,具有独特的芳香气味,香浓而不腻,更为独到之处是,香藤根还具有活血去瘀、通经活络、祛风除湿、开胃消食、益身补体的功效。香藤根全草均有药用价值,但以根部的效果最佳。民间常用香藤根涮酒、炖鸡、炖鸭、炖猪脚等,烹调出气味芳香的的美味佳肴,人们在品食美味佳肴的同时达到保健的目的。用香藤根蒸制气味芳香的保健年糕,民间和市场上还是空白。
金蝉花也称蝉菌蝉蛹草,是神奇的古老中药,含甘露醇2.18%、多糖21.73%,氨基酸19.76%,虫草素0.005%,腺苷0.05%,与天然的冬虫夏草相似,可以作为冬虫夏草的代用品,金蝉花具有提高免疫力、抗疲劳、保肾、改善睡眠、抗肿瘤、保肝、抗辐射和明目等多重作用,是一种药用价值很高的名贵中药材。
金蝉花在医学界常被用作配伍用药材,民间常用金蝉花炖鸡、鸭、鱼、猪脚等作滋补药膳食用,用金蝉花与香藤根蒸制气味芳香的保健年糕,民间和市场上还是空白。
籼米是人类的主要粮食之一,具有补中益气、健脾养胃、益精强志、和五脏、通血脉、聪耳明目、止烦、止渴、止泻的功效。籼米常煮成大米饭、米粥食用,也用作制作粉干、粉条和各种糕点,是蒸制年糕的主要原料。
红糯米因其香糯黏滑、营养丰富,深受大家喜爱,民间主要用于酿造红米酒。红糯米中含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B2、多量淀粉等营养成分,具有补中益气、养胃健脾、固表止汗、止泻、安胎、解毒疗疮等功效、具有防治虚寒性胃痛、胃及十二指肠溃疡、消渴多尿、气虚自汗、痘疹痈疖病等的作用。用红糯米与香藤根、金蝉花、籼米科学配比蒸制气味芳香的保健年糕,民间和市场上还是空白。
红衣花生米具有补脾胃之气、养血止血的作用,而且味道香美。中医认为,红衣花生米具有补气止血功效;西医认为,红衣花生米的红衣能抑制纤维蛋白的溶解,增加血小板的含量,改善血小板的质量和凝血因子的缺陷,加强毛细血管的收缩机能,促进骨髓造血机能,对各种出血及出血引起的贫血、再生障碍性贫血等疾病有明显疗效。
红衣花生米对女性尤其有益,尤其是处于经期、孕期、产后和哺乳期的女性更应该常吃、多吃,因为这些时期的女性失血和消耗营养较多,红衣花生米的红衣对于她们养血、补血很有好处。同时,红衣花生的红衣还有生发、乌发的效果。中医认为,"发者血之余",脱发、白发是因为血亏,使发不得滋养所致。红衣花生米的红衣能够养血、补血,能使人的头发更加乌黑靓丽。
红衣花生米中含有不饱和脂肪酸,具有降低血脂和血清胆固醇的功能,可以减少冠心病的发病危险,防止血小板聚集,阻止血栓形成。
民间只将红衣花生米用于炖骨头,生吃或煮熟晒干吃,用于补血,用红衣花生米与香藤根、金蝉花、籼米、红糯米科学配比蒸制气味芳香的保健年糕,民间和市场上还是空白。
红糖为甘蔗的茎经压榨取汁炼制而成的赤色结晶体,红糖因没有经过高度精练,几乎保留了蔗汁中的全部营养成分,除了具备糖的功能外,还含有维生素和微量元素,如铁、锌、锰、铬等,营养成分比白砂糖高很多。红糖的种种特殊作用,主要得益于它的天然成分。红糖营养丰富,民间主要用于制作红糖姜水,具有去风寒、补血等作用,用红糖与香藤根、金蝉花、籼米、红糯米、红衣花生米科学配比蒸制气味芳香的保健年糕,民间和市场上还是空白。
发明内容
本发明的目的在于改进已有技术的不足,提供一种气味芳香、营养丰富、具有提高免疫力、抗疲劳、补气、滋养肝肾、抗肿瘤、抗癌、抗辐射、补血养颜、健脾胃等多重作用的气味芳香的保健年糕及其加工方法,提高年糕的保健功效和品位,提高人们的生活和健康水平。
本发明的目的是这样实现的:气味芳香的保健年糕由香藤根、金蝉花、籼米、红糯米、红衣花生米、红糖经科学配比、隔水蒸熟制成,各组分质量百分比为:香藤根(鲜品)0.5~1.5%;金蝉花(干品)0.75~1.5%;籼米70~80%;红糯米10~20%;红衣花生米5~10%;红糖3~5%。
气味芳香的保健年糕的加工方法是:
(1)将新鲜的香藤根的根部用清水清洗干净,捡除腐根、病根,用切片机切成2~3cm的长度,用3~5倍香藤根重量的山泉水文火煮30~40分钟,捞去香藤根,将煮出的香藤根汤汁用纯棉纱布过滤后备用;
(2)将金蝉花置入容器,用冷山泉水将虫体泡软,去除外衣及虫体上的硬壳,保留虫体及菌丝体并洗净、滤干、焙干,用破碎机粉碎成120~180目金蝉花细粉;
(3)将籼米淘洗干净、用水浸泡5~8小时;
(4)将红糯米淘洗干净、用水浸泡5~8小时;
(5)将红衣花生米用清水清洗干净,捡除腐果、烂果、滤干,用油炸熟,冷却后用破碎机粉碎成80~120目红衣花生米细粉;
(6)将浸泡后的籼米、红糯米搅拌均匀,和着5~10%的山泉水用电磨磨成米浆;
(7)将米浆装入纯棉布袋内,将纯棉布袋悬挂在空中,将米浆滤干,只到纯棉布袋无滴水为止;
(8)将米浆倒入陶瓷缸内,在陶瓷缸内加入金蝉花细粉、红衣花生米细粉、红糖和香藤根汤汁搅拌均匀成年糕混合料,并用山泉水调到糊状;
(9)在长方形的蒸盘内铺垫上一层清洗干净的粽叶,用勺子将年糕混合料舀入蒸盘内,用竹片沿蒸盘口将年糕混合料刮平,将蒸盘放入水已经烧开的锅内,盖好锅盖,隔水大火蒸40~50分钟将年糕混合料蒸熟,蒸熟后制成气味芳香的保健年糕;
(10)揭开锅盖,将蒸熟的保健年糕端出放在桌上冷却。
本发明与现有技术相比具有以下显著特点和积极效果:本发明选用香藤根的根部蒸制年糕,充分拓展民间常用香藤根只用于涮酒、炖鸡、炖鸭、炖猪脚等的使用范围,在发挥香藤根的保健功能的同时,突显其香浓而不腻的芳香诱人风味。
本发明选用金蝉花蒸制年糕,改进现有医学界只将金蝉花作配伍用药材的使用局限性,充分拓展民间只将金蝉花用于涮酒、炖鸡、炖鸭、炖猪脚等的食用范围,充分利用金蝉花的各种功效,隔水蒸熟制成气味芳香的保健年糕,提高了年糕的保健功效和品位。
本发明选用红糯米蒸制年糕,充分拓展民间只将红糯米用于酿造红米酒的食用范围,利用红糯米的各种功效,隔水蒸熟制成气味芳香的保健年糕,提高了年糕的保健功效和香糯黏滑性。
本发明选用红衣花生米蒸制年糕,充分拓展民间只将红衣花生米用于炖骨头汤、生吃或煮熟晒干吃的食用范围,利用红衣花生米的各种功效,隔水蒸熟制成气味芳香的保健年糕,提高了年糕的保健功效和香脆性。
本发明选用红糖蒸制年糕,充分拓展民间只将红糖用于煮红糖姜水的食用范围,利用红糖的各种功效,隔水蒸熟制成气味芳香的保健年糕,提高了年糕的保健功效。
本发明蒸制的年糕气味芳香、味道香甜、营养丰富,具有提高免疫力、抗疲劳、补气、滋养肝肾、抗肿瘤、抗癌、抗辐射、补血养颜、健脾胃等多重作用,使人们在品味年糕美食的同时达到多重保健效果。本发明提高了年糕的保健功效和品位、提高了人们的生活和健康水平。
具体实施方式
下面结合实施例对本发明作进一步说明。
实施例:气味芳香的保健年糕由香藤根、金蝉花、籼米、红糯米、红衣花生米、红糖经科学配比、隔水蒸熟制成,各组分质量百分比为:香藤根(鲜品)1.2%;金蝉花(干品)1.1%;籼米71.2%;红糯米15%;红衣花生米8%;红糖3.5%。
气味芳香的保健年糕的加工方法是:
(1)将新鲜的香藤根的根部用清水清洗干净,捡除腐根、病根,用切片机切成2.5cm的长度,用4.5倍香藤根重量的山泉水文火煮35分钟,捞去香藤根,将煮出的香藤根汤汁用纯棉纱布过滤后备用;
(2)将金蝉花置入容器,用冷山泉水将虫体泡软,去除外衣及虫体上的硬壳,保留虫体及菌丝体并洗净、滤干、焙干,用破碎机粉碎成120目金蝉花细粉;
(3)将籼米淘洗干净、用水浸泡6小时;
(4)将红糯米淘洗干净、用水浸泡6小时;
(5)将红衣花生米用清水清洗干净,捡除腐果、烂果、滤干,用油炸熟,冷却后用破碎机粉碎成100目红衣花生米细粉;
(6)将浸泡后的籼米、红糯米搅拌均匀,和着8%的山泉水用电磨磨成米浆;
(7)将米浆装入纯棉布袋内,将纯棉布袋悬挂在空中,将米浆滤干,只到纯棉布袋无滴水为止;
(8)将米浆倒入陶瓷缸内,在陶瓷缸内加入金蝉花细粉、红衣花生米细粉、红糖和香藤根汤汁搅拌均匀成年糕混合料,并用山泉水调到糊状;
(9)在长方形的蒸盘内铺垫上一层清洗干净的粽叶,用勺子将年糕混合料舀入蒸盘内,用竹片沿蒸盘口将年糕混合料刮平,将蒸盘放入水已经烧开的锅内,盖好锅盖,隔水大火蒸45分钟将年糕混合料蒸熟,蒸熟后制成气味芳香的保健年糕;
(10)揭开锅盖,将蒸熟的保健年糕端出放在桌上冷却。
Claims (2)
1.气味芳香的保健年糕及其加工方法,其特征在于:气味芳香的保健年糕由香藤根、金蝉花、籼米、红糯米、红衣花生米、红糖经科学配比、隔水蒸熟制成,各组分质量百分比为:香藤根(鲜品)0.5~1.5%;金蝉花(干品)0.75~1.5%;籼米70~80%;红糯米10~20%;红衣花生米5~10%;红糖3~5%。
2.根据权利要求1所述的气味芳香的保健年糕及其加工方法,其特征在于:气味芳香的保健年糕的加工方法是:
(1)将新鲜的香藤根的根部用清水清洗干净,捡除腐根、病根,用切片机切成2~3cm的长度,用3~5倍香藤根重量的山泉水文火煮30~40分钟,捞去香藤根,将煮出的香藤根汤汁用纯棉纱布过滤后备用;
(2)将金蝉花置入容器,用冷山泉水将虫体泡软,去除外衣及虫体上的硬壳,保留虫体及菌丝体并洗净、滤干、焙干,用破碎机粉碎成120~180目金蝉花细粉;
(3)将籼米淘洗干净、用水浸泡5~8小时;
(4)将红糯米淘洗干净、用水浸泡5~8小时;
(5)将红衣花生米用清水清洗干净,捡除腐果、烂果、滤干,用油炸熟,冷却后用破碎机粉碎成80~120目红衣花生米细粉;
(6)将浸泡后的籼米、红糯米搅拌均匀,和着5~10%的山泉水用电磨磨成米浆;
(7)将米浆装入纯棉布袋内,将纯棉布袋悬挂在空中,将米浆滤干,只到纯棉布袋无滴水为止;
(8)将米浆倒入陶瓷缸内,在陶瓷缸内加入金蝉花细粉、红衣花生米细粉、红糖和香藤根汤汁搅拌均匀成年糕混合料,并用山泉水调到糊状;
(9)在长方形的蒸盘内铺垫上一层清洗干净的粽叶,用勺子将年糕混合料舀入蒸盘内,用竹片沿蒸盘口将年糕混合料刮平,将蒸盘放入水已经烧开的锅内,盖好锅盖,隔水大火蒸40~50分钟将年糕混合料蒸熟,蒸熟后制成气味芳香的保健年糕;
(10)揭开锅盖,将蒸熟的保健年糕端出放在桌上冷却。
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