CN105725037A - 一种莲薯南瓜粥的制作方法 - Google Patents
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Abstract
一种莲薯南瓜粥的制作方法,由里叶白莲、红薯、南瓜、小米、糯米、黑米、绿豆、薏苡仁、蜂蜜为原料,与水调配而成的,其原料的重量组成分数为:里叶白莲5~10、红薯8~10、南瓜7~10、小米1~2、糯米2~3、黑米1.5~2、绿豆1~2、薏苡仁1.5~3、蜂蜜1~3。本发明的营养粥不含任何添加剂,以绿色健康食材为原料,味香清甜,汤汁浓稠,具有补中益气、养胃润肠的功效。
Description
技术领域
本发明涉及一种以白莲、红薯和南瓜为主要原料的营养粥的制作方法。
背景技术
现如今便秘已成为许多人的通病,如上班族、学生族、老年人等。其原因有三点:其一是现代化加工技术使人们食用的食物过于精细,而导致人们对粗粮的摄入较少,同时蔬菜水果的食用也会因为工作、学习繁忙而忘记,缺乏这些膳食纤维的摄取不利于胃肠的运动;其二是很多学生族和上班族因工作、学习繁忙,往往整个上午甚至一天久坐不起,缺少运动,又加上工作压力大从而导致内分泌失调;其三是周末期间人们会因睡懒觉而错过早餐时间,用一顿早午饭应付过去。正是这样不规律和不健康的饮食作息习惯,很容易让人们出现习惯性便秘。
发明内容
针对上述问题,本发明提供一种用材简单、清香味美,且具有健脾利水和润肠排毒功能,制作也较简单,可作为人们日常饮食中的营养粥。
本发明基于一种莲薯南瓜粥的制作方法是由里叶白莲、红薯、南瓜、小米、糯米、黑米、绿豆、薏苡仁、蜂蜜为原料,与水调配而成的,其原料的重量组成分数为:里叶白莲5~10、红薯8~10、南瓜7~10、小米1~2、糯米2~3、黑米1.5~2、绿豆1~2、薏苡仁1.5~3、蜂蜜1~3。
本发明莲薯南瓜粥的具体制备方法是:
(1)先将里叶白莲、小米、糯米、黑米、绿豆、薏苡仁洗净,并在水中泡0.5~1小时;
(2)削去红薯和南瓜的外皮后洗净,并切成块状;
(3)先将所述重量份数的里叶白莲、小米、糯米、黑米、绿豆、薏苡仁放入高压锅中,按1:3~4的重量比例加入水,高压煮15~25分钟。接着放入所述重量份数的红薯和南瓜块,用温火(60~80℃)煮30~40分钟,再将其冷却至60~70℃左右,加入适量蜂蜜进行调味制成稀稠适中的营养粥,待冷却至常温;
(4)最后将冷却后的营养粥进行杀菌、包装(充入氮气延长保质期)、冷藏、销售。
本发明中采用的原料富含碳水化合物以及膳食纤维,口感清香微甜,经比例合理的营养成分精心配制而成,具有促进肠胃蠕动,健脾利水,润肠通便,排毒养颜等保健功能,可为人们经常食用的营养粥。其中莲子能“主补中,养神,益气力,久服轻身耐老,不饥延年”《神农本草经》,本发明所使用的莲子为里叶白莲具有补脾养胃功效;红薯能补中和血,益气生津,宽肠胃,通便秘;南瓜富含胡萝卜素,能解毒、消肿;小米能安神、和胃、补虚,对脾胃虚弱、食不消化有一定作用;糯米能补中益气、健脾止泻、解毒;以上五种组分协同合用,既能达到补脾养胃、通便排毒功效,也能安神补虚、解毒暖肝,还能起到补中益气的作用,适用于习惯性便秘者使用。绿豆能“益气、厚肠胃、通经脉”《本草纲目》,有清热消暑功效外,还能利水消肿;薏苡仁能“久服轻身益气”《神农本草经》,具有健脾、利湿、除痹等功能;这两种组分互补优劣,达到健脾消肿的作用。蜂蜜能润肠通便,润肤生肌,也可作为调味剂进行调味。本发明选取上等原料,根据中华文化中“药食同源”和“食补原理”,通过科学的方法和现代工艺精制而成,富含营养,具有很好的保健功能。
本发明的有益效果是:本发明的莲薯南瓜粥,味香清甜,汤汁浓稠,具有补中益气、养胃润肠的功效。本发明中不含任何添加剂,以绿色健康食材为原料,色香味形意养兼具;本发明原料来源广,成本低廉,制作简单,易于推广。
具体实施方式
下面结合实施案例对本发明进行进一步详细的说明。
实施例1:
取50g里叶白莲,80g红薯,100g南瓜,20g小米,15g糯米,15g黑米,20g绿豆,20g薏苡仁,先将上述里叶白莲、小米、糯米、黑米、绿豆、薏苡仁洗净并在水中泡0.5小时,削去红薯和南瓜的外皮后洗净,并切成块状。然后将上述里叶白莲、小米、糯米、黑米、绿豆、薏苡仁放入高压锅中,加入1kg水,高压煮20分钟。接着放入上述红薯和南瓜块,用温火(60~80℃)煮30分钟,再将其冷却至60~70℃左右,加入适量蜂蜜进行调味制成稀稠适中的营养粥,待冷却至常温,最后将冷却后的营养粥行杀菌、包装(充入氮气延长保质期)、冷藏、销售。
实施例2:
取80g里叶白莲,100g红薯,80g南瓜,15g小米,15g糯米,15g黑米,20g绿豆,15g薏苡仁。先将上述里叶白莲、小米、糯米、黑米、绿豆、薏苡仁洗净并在水中泡1小时,削去红薯和南瓜的外皮后洗净,并切成块状。然后将上述里叶白莲、小米、糯米、黑米、绿豆、薏苡仁放入高压锅中,加入1kg水,高压煮25分钟。接着放入上述红薯和南瓜块,用温火(60~80℃)煮40分钟,再将其冷却至60~70℃左右,加入适量蜂蜜进行调味制成稀稠适中的营养粥,待冷却至常温,最后将冷却后的营养粥行杀菌、包装(充入氮气延长保质期)、冷藏、销售。
Claims (2)
1.一种莲薯南瓜粥的制作方法,其特征在于:由里叶白莲、红薯、南瓜、小米、糯米、黑米、绿豆、薏苡仁、蜂蜜为原料,与水调配而成的,其原料的重量组成分数为:里叶白莲5~10、红薯8~10、南瓜7~10、小米1~2、糯米2~3、黑米1.5~2、绿豆1~2、薏苡仁1.5~3、蜂蜜1~3。
2.如权利要求1所述的莲薯南瓜粥的制作方法,其特征在于:包括如下步骤:
(1)先将里叶白莲、小米、糯米、黑米、绿豆、薏苡仁洗净,并在水中泡0.5~1小时;
(2)削去红薯和南瓜的外皮后洗净,并切成块状;
(3)先将所述重量份数的里叶白莲、小米、糯米、黑米、绿豆、薏苡仁放入高压锅中,按1:3~4的重量比例加入水,高压煮15~25分钟,接着放入所述重量份数的红薯和南瓜块,用温火(60~80℃)煮30~40分钟,再将其冷却至60~70℃左右,加入适量蜂蜜进行调味制成稀稠适中的营养粥,待冷却至常温;
(4)最后将冷却后的营养粥进行杀菌、包装(充入氮气延长保质期)、冷藏、销售。
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CN107125563A (zh) * | 2017-05-23 | 2017-09-05 | 福建连城健尔聪食品有限公司 | 一种富硒地瓜粥的原料组成和制作工艺 |
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CN101606692A (zh) * | 2008-06-19 | 2009-12-23 | 刘泳宏 | 一种天然五色养脏营养粥及制作方法 |
CN104171865A (zh) * | 2014-07-30 | 2014-12-03 | 任保林 | 一种排毒养生粥 |
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CN101606692A (zh) * | 2008-06-19 | 2009-12-23 | 刘泳宏 | 一种天然五色养脏营养粥及制作方法 |
CN104171865A (zh) * | 2014-07-30 | 2014-12-03 | 任保林 | 一种排毒养生粥 |
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CN107125563A (zh) * | 2017-05-23 | 2017-09-05 | 福建连城健尔聪食品有限公司 | 一种富硒地瓜粥的原料组成和制作工艺 |
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