CN107296207A - 一种红豆薏米粉及其制备方法 - Google Patents
一种红豆薏米粉及其制备方法 Download PDFInfo
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- CN107296207A CN107296207A CN201710562344.5A CN201710562344A CN107296207A CN 107296207 A CN107296207 A CN 107296207A CN 201710562344 A CN201710562344 A CN 201710562344A CN 107296207 A CN107296207 A CN 107296207A
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- red bean
- coixlacrymajobi powder
- sugar
- rice
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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Abstract
本发明涉及一种红豆薏米粉及其制备方法，涉及食品加工领域。此红豆薏米粉按质量百分比计，包括红豆30‑50％，薏米5‑15％，糙米15‑25％，黑米15‑25％，红枣3‑8％，以及食用糖3‑8％，营养丰富，口感佳，无添加剂，绿色健康。此外本发明还涉及一种红豆薏米粉的制备方法，将红豆、薏米、糙米、黑米、红枣以及食用糖混合，粉碎，制备过程简单可控，有效降低成本。
Description
技术领域
本发明涉及食品加工领域，且特别涉及一种红豆薏米粉及其制备方法。
背景技术
红豆，在中药里称作为“赤小豆”，也有明显的利水，消肿，健脾胃之功效，因为它是红色的，红色入心，因此它还能补心。现代人精神压力大，心气虚，饮食不节，运动量少，脾虚湿盛。既要祛湿，又要补心，还要健脾胃，非薏米和红豆莫属。薏米的营养很丰富，含有意苡仁油、薏苡仁脂、固醇、氨基酸、精氨酸等多种氨基酸成分和维生素B1、碳水化合物等营养成分，多吃能起到利水祛湿，健脾止泻、清热解毒的作用。薏米，在中药里称“薏苡仁”，《神农本草经》将其列为上品，它可以治湿痹，利肠胃，消水肿，健脾益胃，久服轻身益气。冲调类方便红豆薏米粉食用方便，其有效成分可充分为人体吸收，同时也不给脾胃造成任何负担。但现有市面冲调类方便红豆薏米粉一方面营养单一，另一方面通过添加增稠剂、香精、糖精、防腐剂等来改善产品的口感、味道和存放时间，不符合当今消费者追求的绿色、健康、营养的食品理念。
发明内容
本发明的目的在于提供一种红豆薏米粉，其营养丰富，绿色健康，通过各有效成分的合理搭配，提高红豆薏米粉的口感。
本发明的另一目的在于提供一种红豆薏米粉的制备方法，其操作简单可控，有效降低制作成本。
本发明解决其技术问题是采用以下技术方案来实现的。
本发明提出一种红豆薏米粉，按质量百分比计，包括：红豆30-50％，薏米5-15％，糙米15-25％，黑米15-25％，红枣3-8％，食用糖3-8％。
本发明提出一种制造红豆薏米粉的制备方法，将红豆、薏米、糙米、黑米红枣以及食用糖混合，粉碎。
本发明实施例提供的红豆薏米粉及其制备方法的有益效果是：通过各有效成分的合理搭配，营养均衡，提供人体所需要营养物质，不添加防腐剂、增稠剂、香精、糖精等物质，各有效成分均对人体无害，绿色健康。红豆薏米粉的制备方法简单可控，使红豆薏米粉口感细腻，并有效降低制作成本。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚，下面将对本发明实施例中的技术方案进行清楚、完整地描述。实施例中未注明具体条件者，按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者，均为可以通过市售购买获得的常规产品。
下面对本发明实施例的一种红豆薏米粉及其制备方法进行具体说明。
一种红豆薏米粉，按质量百分比计，包括红豆30-50％，薏米5-15％，糙米15-25％，黑米15-25％，红枣3-8％，以及食用糖3-8％，该比例条件下，各有效成分合理搭配，营养均衡，提供人体所需要营养物质，且各有效成分均对人体无害，绿色健康，有效改善红豆薏米粉的口感，使其口感香甜，促进消费者的感官体验。
其中，糙米含有丰富的营养，比起白米更富有维他命、矿物质与膳食纤维。糙米不仅能有效调节体内新陈代谢，内分泌异常等情况，还能治疗贫血、便秘，净化血液；糙米还具有分解农药等放射性物质的功效，从而有效的防止人体吸收有害物质，提高人体免疫力。
黑米含有丰富的营养元素。黑米具有清除自由基、改善缺铁性贫血、抗应激反应以及免疫调节等多种生理功能，其含有的黄酮类化合物能维持血管正常渗透压，减轻血管脆性，防止血管破裂和止血。黑米不仅具有抗菌，降低血压、抑制癌细胞生长的功效，还具有改善心肌营养，降低心肌耗氧量等功效。
红枣性温、味甘，具有益气补血、健脾和胃、袪风功效，对治疗过敏性紫癜、贫血、高血压、急慢性肝炎和肝硬化患者的血清转氨酶增高，以及预防输血反应等均有理想效果；并且，红枣含有三萜类化合物及环磷酸腺苷，有较强的抑癌、抗过敏作用；红枣中还含有抗疲劳作用的物质，能增强人的耐力；红枣还具有减轻毒性物质对肝脏损害的功效；红枣中也含有黄酮类化合物，有镇静降血压的作用。红枣还具有美容养颜，延缓衰老的作用。
优选地，食用糖包括第一类糖，可有效提高红豆薏米粉的口感。具体地，第一类糖可以为纽甜、海藻糖、蔗糖等，优选地，本发明实施例中第一类糖选自蔗糖和麦芽糖中的至少一种，例如第一类糖可以为蔗糖，也可以为麦芽糖和蔗糖的混合物等。
优选地，食用糖还包括第二类糖，其中，第一类糖与第二类糖的质量比为1-2：1-2，该比例条件下，可有效提高红豆薏米粉的口感。更优选地，第二类糖为寡糖，例如壳寡糖、低聚木糖、低聚异麦芽糖和低聚果糖等，具体地，本发明实施例中第二类糖选自低聚异麦芽糖和低聚果糖中的至少一种。
其中，低聚异麦芽糖(IMO)又称为异麦芽低聚糖、异麦芽寡糖、分枝低聚糖等，其可促使人体内的双歧杆菌显著增殖，具有水溶性膳食纤维功能，热值低、防龋齿等特性，具有优异的肠道保健效果，促进人体肠道健康，提高免疫力，同时还可有效改善食物口感。
低聚果糖又称为蔗果低聚糖，是由1-3个果糖基通过β(2-1)糖苷键与蔗糖中的果糖基结合生成的蔗果三糖、蔗果四糖和蔗果五糖等的混合物。其是一种天然活性物质，甜度为蔗糖的0.3-0.6倍，既保持了蔗糖的纯正甜味性质，又比蔗糖甜味清爽，还具有调节肠道菌群，增殖双歧杆菌，促进钙的吸收，调节血脂，进行免疫调节，抗龋齿等保健功能，被誉为促生物质，其可以有效提高红豆薏米粉品质并延长红豆薏米粉的货架期。
红豆薏米粉可以只包含红豆、薏米、糙米、黑米、红枣，以及食用糖，为了进一步丰富红豆薏米粉的营养成分和口味，还可以添加除上述各成分以外的其他物质作为辅料。
具体地，红豆薏米粉除了主料与食用糖外，红豆薏米粉还包括质量百分比为4-15％的功能性辅料，用于丰富红豆薏米粉的保健效果，使其保健效果更佳化。，进一步丰富红豆薏米粉的养身保健功效以及营养。
具体地，功能性辅料选自葛根、枸杞、核桃、百合、阿胶、山药、茯苓、白果、萝卜、紫薯、莲子、杏仁、芝麻、木耳、芸豆、豌豆、蚕豆、黄豆、绿豆和玛咖中的任意一种，例如功能性辅料可以为枸杞、核桃或百合，也可以为紫薯、莲子、杏仁、芝麻、木耳、芸豆、豌豆和蚕豆的混合物，还可以为枸杞、核桃、百合、阿胶、山药、茯苓和白果的混合物等。
优选地，红豆薏米粉除了主料与食用糖外，还可以包括水果辅料，进一步丰富红豆薏米粉的口感，适应不同口味的消费者的需求，进一步丰富维生素等营养物质，使红豆薏米粉所具有的保健效果更佳化。
更优选地，红豆薏米粉包括质量百分比为4-15％的水果辅料，该比例条件下营养均衡，口味佳。具体地，水果辅料选自冻干猕猴桃、冻干香蕉、冻干桑葚、冻干木瓜、冻干苹果、冻干草莓和冻干山楂中的至少一种，例如，水果辅料可以为冻干猕猴桃、冻干香蕉或冻干苹果，还可以为冻干猕猴桃、冻干香蕉、冻干苹果和冻干草莓的混合物等。
水果辅料均采用冻干的方式加工的原因为，各水果可有效保留其含有的营养物质，且冻干后的水果疏松多孔，便于在冲泡后迅速吸水软化，提升红豆薏米粉的口感。
更优选地，本发明较佳实施例中，红豆薏米粉可以同时包括水果辅料和功能性辅料，水果辅料含有大量维生素，功能性辅料大多数含有大中微量元素、黄酮、淀粉等营养物质，二者相互协同作用，例如维生素D可促进肠道对钙、磷的吸收，提高红豆薏米粉的利用率，并且有效改善红豆薏米粉的口感。
一种红豆薏米粉的制备方法，将红豆、薏米、糙米、黑米、红枣以及食用糖混合，粉碎。
并将粉碎后的第一混合物料和食用糖的混合物过75-85目筛，得筛下物料。
优选地，将筛上物料进一步粉碎过筛，防止原料浪费。
优选地，混合之前，将红豆、薏米、糙米、黑米和红枣在80-140℃的条件下低温烘培30-120min，使红豆、薏米、糙米、黑米和红枣熟化，便于食用，且该条件下的低温能够有效保留各有效成分的香味以及营养物质，降低熟化过程中营养物质的损耗，提高各有效成分的利用率。
当红豆薏米粉含有水果辅料时，由于本发明中水果辅料均为冻干后的，为了保持其营养物质，无需进行熟化，仅需将其单独粉碎，与筛下物料混合，即得。其中，水果辅料可以为粉状也可以为颗粒，本领域工作人员可根据实际情况进行操作。
需注意的是：食用糖无需熟化，优选地，熟化后的红豆、薏米、糙米、黑米和红枣需冷却至室温后，再和食用糖混合，防止熟化后的红豆、薏米、糙米、黑米和红枣温度过高，导致混合过程中食用糖融化并结块，影响最终产品在水中的分散性，以及影响最终产品的口味。
当红豆薏米粉中含有功能性辅料时，需将功能性辅料熟化后，按比例与红豆、薏米、糙米、黑米、红枣、以及食用糖混合，然后进行后续操作。需注意的是，功能性辅料的熟化操作可以与红豆的熟化条件一样，也可以不一样，在此不做限定。
以下结合实施例对本发明的特征和性能作进一步的详细描述。
实施例1
一种红豆薏米粉，将在140℃的条件下低温烘培60min后熟化的红豆30kg、薏米12kg、糙米25kg、黑米25kg和红枣8kg，，冷却至室温后与食用糖7kg混合后粉碎，过80目筛后，得筛下物料。
其中，食用糖为蔗糖。
实施例2
一种红豆薏米粉，将在80℃的条件下低温烘培120min后熟化的红豆50kg、薏米10kg、糙米15kg、黑米16kg和红枣3kg，冷却至室温后，与食用糖6kg混合后粉碎，过85目筛后，得筛下物料。
其中，食用糖包括质量比为1：1的第一类糖与第二类糖，具体地，第一类糖为蔗糖，第二类糖为低聚果糖。
实施例3
一种红豆薏米粉，将在140℃的条件下低温烘培30min后熟化的红豆33kg、薏米15kg、糙米18kg、黑米15kg和红枣6kg，以及在138℃的条件下低温烘培30min后熟化的的功能性辅料5kg，分别冷却至室温后，与食用糖8kg混合后粉碎，过75目筛后，得筛下物料。
其中，食用糖包括质量比为2：1的第一类糖与第二类糖，具体地，第一类糖为蔗糖，第二类糖为低聚异麦芽糖和低聚果糖的混合物，功能性辅料为枸杞和百合的混合物。
实施例4
一种红豆薏米粉，将在120℃的条件下低温烘培50min后熟化的红豆35kg、薏米13kg、糙米20kg、黑米18kg、红枣3kg以及功能性辅料4kg，分别冷却至室温后，与食用糖3kg混合后粉碎，过80目筛后，得筛下物料，最后将水果辅料4kg与筛下物料混合，即得。
其中，食用糖包括质量比为1：2的第一类糖与第二类糖，具体地，第一类糖为蔗糖和麦芽糖的混合物，第二类糖为低聚异麦芽糖和低聚果糖的混合物。功能性辅料为阿胶、山药、白果、枸杞和百合的混合物。水果辅料为冻干草莓和冻干猕猴桃的混合物。
实施例5
一种红豆薏米粉，将在100℃的条件下低温烘培80min后，熟化的红豆36kg、薏米10kg、糙米17kg、黑米20kg和红枣5kg分别冷却至室温后，与食用糖5kg混合后粉碎，过82目筛后，得筛下物料，最后将水果辅料7kg与筛下物料混合，即得。
其中，食用糖包括质量比为2：1的第一类糖与第二类糖，具体地，第一类糖为蔗糖和麦芽糖的混合物，第二类糖为低聚异麦芽糖和低聚果糖的混合物。水果辅料为冻干草莓、冻干木瓜、冻干桑葚和冻干香蕉的混合物。
实施例6
一种红豆薏米粉，将在130℃的条件下进行低温烘培50min后熟化的红豆31kg、薏米16kg、糙米22kg、黑米15kg和红枣6kg，以及在130℃的条件下进行低温烘培45min后功能性辅料4kg，分别冷却至室温后，与食用糖6kg混合后粉碎，过75目筛后，得筛下物料。
其中，食用糖包括质量比为1：2的第一类糖与第二类糖，具体地，第一类糖为蔗糖和麦芽糖的混合物，第二类糖为低聚异麦芽糖和低聚果糖的混合物。功能性辅料为木薯、百合、阿胶、山药和茯苓的混合物。
感官评价
重复实施例1-6，制备足够多的红豆薏米粉，在呼和浩特市以及重庆市，每个城市随机在街头调研100人，其中，每个城市的调研人数中：老人占30％，成年人50％，儿童及青少年占20％，老人、成年人、儿童及青少年分别男女掺半，对实施例1-6提供的产品进行试喝，对口感进行评分，分为以下5个等级：十分喜欢，喜欢，一般，不喜欢，十分不喜欢。
根据统计结果，统计结果如表1所示：
表1统计结果
根据表1可得，90％以上的人十分喜欢实施例1-6制备的红豆薏米粉，表明红豆薏米粉的口味香甜，得到不同年龄段，不同性别的消费者的喜爱，具有较佳的商业价值。
综上所述，本发明实施例的一种红豆薏米粉及其制备方法，红豆薏米粉绿色健康，营养均衡，便于食用，有效保留原料本身的香味以及营养，有效提高人体的健康度。该方法简单可控，降低制作成本。
以上所描述的实施例是本发明一部分实施例，而不是全部的实施例。本发明的实施例的详细描述并非旨在限制要求保护的本发明的范围，而是仅仅表示本发明的选定实施例。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
Claims (10)
1.一种红豆薏米粉，其特征在于，按质量百分比计，包括红豆30-50％，薏米5-15％，糙米15-25％，黑米15-25％，红枣3-8％，以及食用糖3-8％。
2.根据权利要求1所述的红豆薏米粉，其特征在于，所述食用糖包括第一类糖，所述第一类糖选自蔗糖和麦芽糖中的至少一种。
3.根据权利要求2所述的红豆薏米粉，其特征在于，所述食用糖还包括第二类糖，所述第一类糖与所述第二类糖的质量比为1-2：1-2。
4.根据权利要求3所述的红豆薏米粉，其特征在于，所述第二类糖选自低聚异麦芽糖和低聚果糖中的至少一种。
5.根据权利要求1所述的红豆薏米粉，其特征在于，所述红豆薏米粉还包括质量百分比为4-15％的功能性辅料。
6.根据权利要求5所述的红豆薏米粉，其特征在于，所述功能性辅料选自葛根、枸杞、核桃、百合、阿胶、山药、茯苓、白果、萝卜、紫薯、莲子、杏仁、芝麻、木耳、芸豆、豌豆、蚕豆、黄豆、绿豆和玛咖中的至少一种。
7.根据权利要求1所述的红豆薏米粉，其特征在于，所述红豆薏米粉还包括质量百分比为4-15％的水果辅料，所述水果辅料选自冻干猕猴桃、冻干香蕉、冻干桑葚、冻干木瓜、冻干苹果、冻干草莓和冻干山楂中的至少一种。
8.一种如权利要求1所述的红豆薏米粉的制备方法，其特征在于，将所述红豆、所述薏米、所述糙米、所述黑米、所述红枣，以及食用糖混合，粉碎。
9.根据权利要求8所述的制备方法，其特征在于，粉碎后过75-85目筛。
10.根据权利要求8所述的制备方法，其特征在于，混合之前，将所述红豆、所述薏米、所述糙米、所述黑米和所述红枣在80-140℃的条件下低温烘培30-120min。
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