CN105918816A - 一种牛蒡营养米粉条的制作方法 - Google Patents
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Abstract
本发明公开了一种牛蒡营养米粉条的制作方法,属于食品加工领域。其特征在于:采用原料配方紫米3千克、牛蒡1千克、山药、甘薯和豆薯各450克、赤豆800克,其加工工艺流程是:原料处理→打浆→蒸皮→干制→包装→成品。有益效果:本发明产品片体厚薄一致,质脆味香,鲜美滑爽,具牛蒡清淡香糯的风味;本产品富含多种营养物质,可以增进食欲、帮助消化,有利于增强人体的免疫功能,提高人体抵抗力,还具有疏风散热、补肾壮阳、降压降脂和抑制肿瘤的功效,是一种不可多得的低热量、低糖、低脂的风味小吃。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种牛蒡营养米粉条的制作方法。
背景技术
牛蒡被称为东洋参,原产中国,《本草纲目》称“牛蒡”,又称大力子,是两年生草本植物,其子、其根均可入药,也可食用,《本草经疏》称其为“散风除热解毒三要药”。《本草纲目》称其“通十二经脉,洗五脏恶气”、“久服轻身耐老”。牛蒡享有蔬菜之王的美誉,在日本可与人参媲美,它是一种营养价值极高的保健产品,富含菊糖、纤维素、蛋白质、钙、磷、铁等人体所需要的多种矿物质、氨基酸,其中所含胡萝卜素比胡萝卜高280倍。牛蒡肉质根细嫩香脆。可炒食、煮食、生食或加工成饮料。
牛蒡所含的纤维可以促进大肠蠕动,帮助排便,降低体内胆固醇,减少毒素、废物在体内积存,达到预防中风和防治胃癌、子宫癌的功效。西医认为它除了具有利尿、消积、祛痰止泄等药理作用外,还用于便秘、高血压、高胆固醇症的食疗。中医认为有疏风散热、宣肺透疹、解毒利咽等功效,可用于风热感冒、咳嗽痰多、麻疹风疹、咽喉肿痛。研究表明,牛蒡有明显的降血糖、降血脂、降血压、补肾壮阳、润肠通便和抑制癌细胞滋生、扩散及移弃水中重金属的作用,是非常理想的天然保健食品。中国《现代中药学大辞典》、《中药大辞典》等国家权威药典中把牛蒡的药理作用概括为三个方面:有促进生长作用、有抑制肿瘤生长的物质和有抗菌和抗真菌作用。
牛蒡的营养价值极高,用于加工成牛蒡营养米粉条可实现对牛蒡原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是提高牛蒡的营养价值和经济价值,提供一种牛蒡营养米粉条的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种牛蒡营养米粉条的制作方法,其特征在于:采用原料配方紫米3千克、牛蒡1千克、山药、甘薯和豆薯各450克、赤豆800克,其加工工艺流程是:原料处理→打浆→蒸皮→干制→包装→成品,具体操作步骤为:
(1)原料处理:将紫米搓洗干净,浸泡于清水中2-3小时,捞出;将牛蒡和适量的山药、甘薯、豆薯洗净去皮,切成块状;
(2)磨浆:将紫米、山药、甘薯、豆薯、赤豆与牛蒡一起入打浆机中进行打浆;
(3)蒸皮:取竹制蒸笼一个,蒸笼内铺上不漏浆的纱布,上盖蒸至上汽,然后用勺舀适量的牛蒡混合浆抹于纱布上,厚2-3毫米,加盖蒸15分钟,取出将面皮平放在木板上;
(4)干制:面皮冷却后,可逐张揭起晾晒,晒至3-5成干时,切成大小均匀的米粉条,撒上少许黑胡椒和菱角粉,然后烘干即可。
有益效果:本发明产品片体厚薄一致,质脆味香,鲜美滑爽,具牛蒡清淡香糯的风味;本产品富含多种营养物质,可以增进食欲、帮助消化,有利于增强人体的免疫功能,提高人体抵抗力,还具有疏风散热、补肾壮阳、降压降脂和抑制肿瘤的功效,是一种不可多得的低热量、低糖、低脂的风味小吃。
具体实施方式
实施例1:
一种牛蒡营养米粉条的制作方法,具体操作步骤为:
(1)原料处理:将血糯米搓洗干净,浸泡于清水中6~8小时,捞出;将牛蒡、黄精、紫薯洗净去皮,切成块状;将鸡蛋打入器皿中,用打蛋器进行搅打;
(2)磨浆:将紫米、鸡蛋、黄精、紫薯与牛蒡一起入打浆机中打浆,加入少许蜂蜜和牛奶,搅拌均匀;
(3)蒸皮:取竹制蒸笼一个,蒸笼内铺上不漏浆的纱布,上盖蒸至上汽,然后用勺舀适量的牛蒡混合浆抹于纱布上,厚1~2毫米,加盖蒸10-12分钟,取出将面皮平放在木板上;
(4)干制:面皮冷却后,可逐张揭起晾晒,晒至6-7成干时,切成各种形状的米粉条,然后烘干即可。
实施例2:
一种牛蒡营养米粉条的制作方法,具体操作步骤为:
(1)原料处理:将江米搓洗干净,浸泡于清水中12小时,捞出;将牛蒡、芒果、南瓜洗净去皮,切成块状;将鸡蛋打入器皿中,用打蛋器进行搅打;
(2)磨浆:将江米、芒果、南瓜、鸡蛋与牛蒡一起入打浆机中打浆;
(3)蒸皮:取竹制蒸笼一个,蒸笼内铺上不漏浆的纱布,上盖蒸至上汽,然后用勺舀适量的牛蒡混合浆抹于纱布上,厚0.8~1毫米,加盖蒸6-8分钟,取出将面皮平放在木板上;
(4)干制:面皮冷却后,可逐张揭起晾晒,晒至4-5成干时,切成各种形状的牛蒡黄精米粉条,拌入适量的花椒油和胡椒粉,配制成香辣口味即可。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种牛蒡营养米粉条的制作方法,其特征在于:采用原料配方紫米3千克、牛蒡1千克、山药、甘薯和豆薯各450克、赤豆800克,其加工工艺流程是:原料处理→打浆→蒸皮→干制→包装→成品,具体操作步骤为:
(1)原料处理:将紫米搓洗干净,浸泡于清水中2-3小时,捞出;将牛蒡和适量的山药、甘薯、豆薯洗净去皮,切成块状;
(2)磨浆:将紫米、山药、甘薯、豆薯、赤豆与牛蒡一起入打浆机中进行打浆;
(3)蒸皮:取竹制蒸笼一个,蒸笼内铺上不漏浆的纱布,上盖蒸至上汽,然后用勺舀适量的牛蒡混合浆抹于纱布上,厚2-3毫米,加盖蒸15分钟,取出将面皮平放在木板上;
(4)干制:面皮冷却后,可逐张揭起晾晒,晒至3-5成干时,切成大小均匀的米粉条,撒上少许黑胡椒和菱角粉,然后烘干即可。
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CN107751741A (zh) * | 2017-11-02 | 2018-03-06 | 佛山市三水区敏俊食品有限公司 | 一种牛蒡米粉 |
CN107788348A (zh) * | 2017-11-02 | 2018-03-13 | 佛山市三水区敏俊食品有限公司 | 一种牛蒡米粉的制备方法 |
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CN107751741A (zh) * | 2017-11-02 | 2018-03-06 | 佛山市三水区敏俊食品有限公司 | 一种牛蒡米粉 |
CN107788348A (zh) * | 2017-11-02 | 2018-03-13 | 佛山市三水区敏俊食品有限公司 | 一种牛蒡米粉的制备方法 |
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