CN106962781A - 一种保健活性因子多的强化营养米及其制备方法 - Google Patents
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Abstract
本发明提供了一种保健活性因子多的强化营养米及其制备方法，该营养米由富硒富锌糙米80‑86、藜麦15‑19、绿豆2‑5与上述料重8‑12%的淡竹叶提取液混合经造粒、烘干制成，该营养米不仅营养丰富，保健活性因子多，保健作用强，而且口感好，煮熟的饭有坚果的清香味，摒弃了糙米口感不好，难煮熟不易消化的缺陷，更易为消费者所接受。
Description
技术领域
本发明涉及营养食品，具体涉及营养米，更具体是一种保健活性因子多的强化营养米及其制备方法。
背景技术
随着人民生活水平的提高，对食品的要求也越来越高，不再是吃饱的问题，而且要吃得好，还要能吃出健康来，为此，不少国家都推出了自己的强化营养食品，来提高国民的身体素质，目前我国也有一些保健米出售，但品种太少，而且保健效果良莠不齐。
发明内容
本发明的目的是为了克服现有技术的不足，而提供一种保健活性因子多的强化营养米及其制备方法。
实现本发明目的的技术方案是：一种保健活性因子多的强化营养米，由下述按重量份配比的原料制成：
富硒富锌糙米 80-86
藜麦 15-19
绿豆 2-5
淡竹叶提取液 为上述料重的8-12%，其中：
富硒富锌糙米，是从富硒富锌的稻谷得到，富硒富锌的稻谷是在水稻生长的幼穗分化期、齐穗期、扬花后期、灌浆期叶面喷洒硒肥和锌肥得到。
藜麦是将经水冲洗、晾干的藜麦烘烤3-5分钟得到。
淡竹叶提取液是将淡竹叶经加水煮沸、过滤、浓缩得到的提取液。
本发明配方中，所述糙米含丰富的抗活性氧植酸、阿魏酸等，能促进新陈代谢，预防动脉硬化及心脏病，还具抗癌、促进血液循环、增加氧气供应量、抑制自律神经失调和防止老年痴呆等，糙米营养比精细米好，但口感却比精细米差，不易为消费者所接受。
所述藜麦是原产于南美洲的物种引种而来，它是一种弱碱性、高蛋白、低热量、零胆固醇的全能食品，其中，蛋白质的含量是大米、玉米的两倍，人体必须的赖氨酸是小麦的两倍，还含有丰富的锌、硒、磷、钙、铁、镁和维生素E，有“营养黄金”的美称，具有改善体内酸碱平衡，促进生长发育，生殖遗传，免疫分泌的功效，还有降脂、降压、降血糖、防止心脏病和乳腺癌、骨质疏松等功用。煮熟后还有坚果清香味。
所述的绿豆，含有丰富无机盐、维生素。绿豆粉的化学成分有蛋白质、脂肪、碳水化合物，维生素B1、B2、胡萝卜素、菸碱酸、叶酸，矿物质钙、磷、铁。所含蛋白质主要为球蛋白。
所述的淡竹叶为禾本科淡竹叶属植物淡竹叶（Lophatherom Gracile Brongn）的干燥茎叶，别名长竹叶，竹叶冬青，性寒、味甘，具清热、除烦、利尿的功效，民间多用于热病心烦、口渴、口舌生疮、牙龈肿痛、尿路炎症等的治疗。现代研究表明，淡竹叶中含有大量的黄酮类化合物和生物活性多糖，及其他有效成分，如酚酸类化合物、蒽醌类化合物、萜类内酯、特种氨基酸和活性锰、锌、硒等元素，其有效成分和生物活性均可与银杏叶相比，淡竹叶提取物具有优良的保健活性因子多、抗氧化、抗肿瘤、抗衰老、降血脂和降胆固醇的作用。
本发明强化营养米的制备方法，包括以下步骤：
1.制备淡竹叶提取液，备用；
2.将经用水冲洗、晾干的藜麦烘烤3-5分钟，备用；
3.将糙米、藜麦、绿豆分别粉碎过50-80目，备用；
4.按配方重量份配比称取糙米粉、藜麦粉、绿豆粉混匀，得到的混合粉料与淡竹叶提取液混拌均匀；
5.送造粒机造成米粒状，烘干即成。
步骤1所述的淡竹叶提取液的制备是：
1）将干燥的淡竹叶粉碎；
2）用淡竹叶:水=1:4-6的重量比，浸泡后熬煮0.5-1小时；
3）过滤后用同样方法再提取一次；
4）合并提取液，浓缩至原滤液体积的40-60%。
步骤4所述的淡竹叶提取液的用量为混合粉料总重量的8-12%。
本发明具有以下优点：
1.在营养米中含有糙米、藜麦、绿豆三种原料的营养保健成分和药用植物淡竹叶的药用保健成分，且通过科学的配伍使多种原料之间产生了协同作用，保健功效更大，消除了单一原料的缺陷，利用藜麦赋予了产品的香味，利用淡竹叶味甘赋予了产品的甘味，由于各原料的味道和风味之间产生了互补作用，制得的营养米煮熟后，呈现一种特殊的风味，口感好，摒弃了糙米口感不好、难煮熟、不易消化的缺陷，更易为消费者所接受。
2.本营养米采用日常食用的食品与中药调养品科学配伍，药效有协同作用，保健活性因子多，有利身体健康；
3.本营养米制备工艺简单，价格不高，普通人都能吃得起。
具体实施方式
下面通过实施例，对本发明的内容作进一步的描述。
实施例
采用下述方法制备强化营养米：
1.制备淡竹叶水提取液：将干燥的淡竹叶粉碎，按淡竹叶:水=1:5重量比，浸泡30分钟，熬煮50分钟，过滤后再用同样的方法提取一次，合并提取液，浓缩至原滤液体积50%的量；
2.将经水冲水处理的藜麦烘烤4分钟；
3.将糙米、藜麦、绿豆分别粉碎过60目；
4.按重量份配比称料：糙米粉83kg、藜麦粉17kg、绿豆粉4kg、淡竹叶水提取液11kg；
5.将上述粉料先混合均匀，再与淡竹叶水提取液混拌均匀；
6.送造粒机造粒；
7.烘干制成。
Claims (4)
1. 一种保健活性因子多的强化营养米，其特征是它由下述按重量份配比的组份制成：
富硒富锌糙米 80-86
藜麦 15-19
绿豆 2-5
淡竹叶提取液 为上述料重的8-12%，其中，
所述的富硒富锌糙米，是从富硒富锌的稻谷得到，而富硒富锌的稻谷是在水稻生长的幼穗分化期、齐穗期、扬花后期、灌浆期叶面喷洒硒肥和锌肥得到；
所述藜麦，是将经水冲洗、晾干的藜麦烘烤3-5分钟得到。
2.权利要求1所述保健活性因子多的强化营养米的制备方法，其特征是：该方法包括以下步骤：
1）制备淡竹叶提取液，备用；
2）将藜麦用水冲洗、晾干后，烘烤3-5分钟，备用；
3）将糙米、藜麦分别粉碎过50-80目，备用；
4）按配方重量份配比称取糙米粉、藜麦粉、绿豆粉混合成混合粉料，之后与淡竹叶提取液混拌均匀；
5）送造粒机造成米粒状，烘干即成。
3.根据权利要求2所述的制备方法，其特征是：所述淡竹叶提取液由下述提取方法制得：
1）将干燥的淡竹叶茎叶粉碎；
2）用淡竹叶:水=1:4-6的重量比，浸泡后熬煮0.5-1小时；
3）过滤后用同样方法再提取一次；
4）合并提取液，浓缩至提取液原滤液体积40-60%的量。
4.根据权利要求2所述的制备方法，其特征是：步骤4所述的淡竹叶提取液的用量为混合粉料重的8-12%。
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