CN110122780A - 一种营养米粉及其制备方法 - Google Patents
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Abstract
本发明公开了一种营养米粉及其制备方法,涉及米粉技术领域,其原料按重量份包括:大米70‑80份、糯米6‑10份、薏苡仁6‑10份、冬瓜5‑10份、番茄5‑10份、南瓜3‑7份、牛肉4‑8份、苹果3‑6份、陈皮2‑5份、麦芽2‑5份、黄芪2‑5份、沙棘2‑5份、营养强化剂0.2‑0.5份。本发明采用多种原料,制得的米粉细腻,营养价值高,冲泡后质地浓稠,口感丰富,易于消化吸收,长期食用能够提高人体免疫力,调理肠胃***,具有一定的保健功能,且所有原料均为药食同源的食材,安全无副作用。
Description
技术领域
本发明涉及米粉技术领域,尤其涉及一种营养米粉及其制备方法。
背景技术
米粉是以大米为主要原料制成的一种营养补充食品,现有的米粉大多只针对婴幼儿发育食用。然而,当今学习和工作的快节奏,现代人大多有饮食不规律、熬夜等不良习惯,身体机能处于亚健康等状况,这时就需要一种可以适应人们快节奏生活又能满足人们身体需要的食品,米粉作为一种易于消化、食用方便的营养补充食品适于这类人群食用。然而市场上现有的米粉种类有限,营养成分较为单一,大部分营养保健价值低,并不能满足成年及老年日益增加的保健需求。因此,开发一款能够改善人体亚健康状况,具有健脾养胃功能又能方便食用的营养米粉产品具有非常重要的意义。
发明内容
基于背景技术存在的技术问题,本发明提出了一种营养米粉及其制备方法,制得的米粉细腻,营养价值高,长期食用能够提高人体免疫力,调理肠胃***。
本发明提出的一种营养米粉,其原料按重量份包括:大米70-80份、糯米6-10份、薏苡仁6-10份、冬瓜5-10份、番茄5-10份、南瓜3-7份、牛肉4-8份、苹果3-6份、陈皮2-5份、麦芽2-5份、黄芪2-5份、沙棘2-5份、营养强化剂0.2-0.5份。
优选地,所述营养强化剂选自DHA、螺旋藻、牛磺酸、复合矿物质、复合维生素中的一种或一种以上。
本发明还提出了上述营养米粉的制备方法,包括以下步骤:
S1、将大米和糯米分别进行预粉碎、膨化、粉碎处理,得大米粉和糯米粉;将薏苡仁用文火炒至表面微黄后进行膨化处理,粉碎,得薏苡仁粉;
S2、将陈皮、麦芽、黄芪、沙棘混合,粉碎,加水煎煮提取,过滤,得滤液;
S3、将南瓜用蒸锅蒸至软烂,趁热捻成泥,加入滤液,打浆,然后喷雾干燥,得南瓜粉;
S4、将牛肉切成小块,水煮,捞出晾凉,烘干,超微粉碎,得牛肉粉;
S5、将冬瓜、番茄、苹果混合,研磨,过滤,取滤液,喷雾干燥,得果蔬粉;
S6、将南瓜粉、牛肉粉、果蔬粉混合,搅拌,再加入营养强化剂,搅拌,最后加入大米粉、糯米粉、薏苡仁粉,搅拌,得混合粉,粉碎,过筛,分装,即得。
优选地,S2中,煎煮提取1-2次,每次加入原料初始重量的4-6倍水,每次煎煮1-2h。
优选地,S4中,烘干处理是先在55-65℃下烘至含水率为15-20%,再升温至80-90℃烘至含水率为7-8%。
优选地,S4中,超微粉碎至150-200目。
优选地,S6中,粉碎过100-200目筛。
有益效果:本发明公开了一种营养米粉,是以大米为主料,并添加一定的糯米,通过改变米粉中直链淀粉和支链淀粉的比例,进而能够改善米粉冲调后的口感,并添加具有滋补养生功效的薏苡仁,经炒制后有健脾益胃、理气的功效;添加的冬瓜、番茄清热化痰,能够有效保护维生素C的破坏,还加入了高蛋白含量的牛肉,补充人体所需蛋白,丰富营养成分;将陈皮、麦芽、黄芪、沙棘进行合理配伍,其中,陈皮理气开胃,麦芽行气消食,黄芪补气固表,沙棘消食化滞、活血散瘀,具有健脾开胃的功效,有效改善消化***,调节免疫功能,将其煎煮液用于南瓜打浆,有效成分合理利用,能够健脾开胃、延缓衰老。本发明采用多种原料,制得的米粉细腻,营养价值高,冲泡后质地浓稠,口感丰富,易于消化吸收,长期食用能够提高人体免疫力,调理肠胃***,具有一定的保健功能,且所有原料均为药食同源的食材,安全无副作用。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
本发明提出的一种营养米粉,其原料按重量份包括:大米70份、糯米10份、薏苡仁10份、冬瓜5份、番茄10份、南瓜3份、牛肉4份、苹果6份、陈皮2份、麦芽2份、黄芪2份、沙棘2份、营养强化剂0.2份;其中,营养强化剂为DHA。
本发明还提出了上述营养米粉的制备方法,包括以下步骤:
S1、将大米和糯米分别进行预粉碎、膨化、粉碎处理,得大米粉和糯米粉;将薏苡仁用文火炒至表面微黄后进行膨化处理,粉碎,得薏苡仁粉;
S2、将陈皮、麦芽、黄芪、沙棘混合,粉碎,加入原料初始重量的4倍水,煎煮提取1h,过滤,得滤液;
S3、将南瓜用蒸锅蒸至软烂,趁热捻成泥,加入滤液,打浆,然后喷雾干燥,得南瓜粉;
S4、将牛肉切成小块,水煮,捞出晾凉,先在55℃下烘干至含水率为15%,再升温至80℃烘干至含水率为7%,超微粉碎至150目,得牛肉粉;
S5、将冬瓜、番茄、苹果混合,研磨,过滤,取滤液,喷雾干燥,得果蔬粉;
S6、将南瓜粉、牛肉粉、果蔬粉混合,搅拌,再加入营养强化剂,搅拌,最后加入大米粉、糯米粉、薏苡仁粉,搅拌,得混合粉,粉碎,过100目筛,分装,即得。
实施例2
本发明提出的一种营养米粉,其原料按重量份包括:大米80份、糯米6份、薏苡仁6份、冬瓜10份、番茄5份、南瓜7份、牛肉8份、苹果3份、陈皮5份、麦芽5份、黄芪5份、沙棘5份、营养强化剂0.5份;其中,营养强化剂为DHA和复合维生素按照2:3的重量比组成。
本发明还提出了上述营养米粉的制备方法,包括以下步骤:
S1、将大米和糯米分别进行预粉碎、膨化、粉碎处理,得大米粉和糯米粉;将薏苡仁用文火炒至表面微黄后进行膨化处理,粉碎,得薏苡仁粉;
S2、将陈皮、麦芽、黄芪、沙棘混合,粉碎,加水煎煮提取2次,每次加入原料初始重量的6倍水,每次煎煮2h,过滤,合并两次的过滤液,得滤液;
S3、将南瓜用蒸锅蒸至软烂,趁热捻成泥,加入滤液,打浆,然后喷雾干燥,得南瓜粉;
S4、将牛肉切成小块,水煮,捞出晾凉,先在65℃下烘干至含水率为20%,再升温至90℃烘干至含水率为8%,超微粉碎至200目,得牛肉粉;
S5、将冬瓜、番茄、苹果混合,研磨,过滤,取滤液,喷雾干燥,得果蔬粉;
S6、将南瓜粉、牛肉粉、果蔬粉混合,搅拌,再加入营养强化剂,搅拌,最后加入大米粉、糯米粉、薏苡仁粉,搅拌,得混合粉,粉碎,过200目筛,分装,即得。
实施例3
本发明提出的一种营养米粉,其原料按重量份包括:大米75份、糯米8份、薏苡仁8份、冬瓜7份、番茄7份、南瓜5份、牛肉6份、苹果5份、陈皮4份、麦芽5份、黄芪3份、沙棘4份、营养强化剂0.3份;其中,营养强化剂选自牛磺酸和复合矿物质按照1:1的重量比组成。
本发明还提出了上述营养米粉的制备方法,包括以下步骤:
S1、将大米和糯米分别进行预粉碎、膨化、粉碎处理,得大米粉和糯米粉;将薏苡仁用文火炒至表面微黄后进行膨化处理,粉碎,得薏苡仁粉;
S2、将陈皮、麦芽、黄芪、沙棘混合,粉碎,加水煎煮提取2次,每次加入原料初始重量的5倍水,每次煎煮1.5h,过滤,合并两次的过滤液,得滤液;
S3、将南瓜用蒸锅蒸至软烂,趁热捻成泥,加入滤液,打浆,然后喷雾干燥,得南瓜粉;
S4、将牛肉切成小块,水煮,捞出晾凉,先在60℃下烘干至含水率为17%,再升温至85℃烘干至含水率为7.5%,超微粉碎至200目,得牛肉粉;
S5、将冬瓜、番茄、苹果混合,研磨,过滤,取滤液,喷雾干燥,得果蔬粉;
S6、将南瓜粉、牛肉粉、果蔬粉混合,搅拌,再加入营养强化剂,搅拌,最后加入大米粉、糯米粉、薏苡仁粉,搅拌,得混合粉,粉碎,过200目筛,分装,即得。
实施例4
本发明提出的一种营养米粉,其原料按重量份包括:大米78份、糯米7份、薏苡仁9份、冬瓜8份、番茄8份、南瓜6份、牛肉7份、苹果4份、陈皮3份、麦芽4份、黄芪4份、沙棘4份、营养强化剂0.4份;其中,营养强化剂为自螺旋藻、复合矿物质、复合维生素按照1:2:1的重量比组成。
本发明还提出了上述营养米粉的制备方法,包括以下步骤:
S1、将大米和糯米分别进行预粉碎、膨化、粉碎处理,得大米粉和糯米粉;将薏苡仁用文火炒至表面微黄后进行膨化处理,粉碎,得薏苡仁粉;
S2、将陈皮、麦芽、黄芪、沙棘混合,粉碎,加水煎煮提取2次,第一次加入原料初始重量的6倍水,煎煮1.5h,第二次加入原料初始重量的4倍水,煎煮1h,过滤,合并两次的过滤液,得滤液;
S3、将南瓜用蒸锅蒸至软烂,趁热捻成泥,加入滤液,打浆,然后喷雾干燥,得南瓜粉;
S4、将牛肉切成小块,水煮,捞出晾凉,先在60℃下烘干至含水率为20%,再升温至85℃烘干至含水率为7%,超微粉碎至150目,得牛肉粉;
S5、将冬瓜、番茄、苹果混合,研磨,过滤,取滤液,喷雾干燥,得果蔬粉;
S6、将南瓜粉、牛肉粉、果蔬粉混合,搅拌,再加入营养强化剂,搅拌,最后加入大米粉、糯米粉、薏苡仁粉,搅拌,得混合粉,粉碎,过100目筛,分装,即得。
对本发明实施例1-4中制备的营养米粉的风味和保健功效进行评定,具体试验步骤如下。
选取不思饮食、易倦怠的亚健康群体作为实验对象,共100人,其中男58人,女42人,年龄在30-70岁之间,随机分为5组,每组20人,各组之间无显著性差异。其中一组作为对照组,其余各组分别给予本发明实施例1-4中制备的营养米粉,每日早餐取50g米粉冲调食用,并可根据需要搭配平时日常其它食物食用,连续食用1个月后早餐停止食用营养米粉,正常饮食。在1个月后连续3天的3餐的菜谱与未食用米粉前的3天的3餐的菜谱一一对应相同的基础上,记录各组人群连续3天的3餐的饮食情况,并与1个月前未食用本发明实施例中米粉前3天的3餐的饮食情况进行比较,计算饮食提高率的平均值,同时采用询问打分法记录米粉的风味口感,满分为10份。
表1营养米粉的风味和饮食提高率评定结果
实施例1 | 实施例2 | 实施例3 | 实施例4 | 对比例 | |
风味 | 9.2 | 9.3 | 9.5 | 9.3 | |
平均饮食提高率/% | 7.3 | 8.1 | 8.5 | 9.2 | 1.1 |
从表1中可以看出,本发明实施例中制得的营养米粉具有良好的风味,且对于亚健康人群的饮食状况有明显改善作用,可见其能够有效改善人体肠胃功能。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (7)
1.一种营养米粉,其特征在于,其原料按重量份包括:大米70-80份、糯米6-10份、薏苡仁6-10份、冬瓜5-10份、番茄5-10份、南瓜3-7份、牛肉4-8份、苹果3-6份、陈皮2-5份、麦芽2-5份、黄芪2-5份、沙棘2-5份、营养强化剂0.2-0.5份。
2.根据权利要求1所述的营养米粉,其特征在于,所述营养强化剂选自DHA、螺旋藻、牛磺酸、复合矿物质、复合维生素中的一种或一种以上。
3.一种基于权利要求1或2所述的营养米粉的制备方法,其特征在于,包括以下步骤:
S1、将大米和糯米分别进行预粉碎、膨化、粉碎处理,得大米粉和糯米粉;将薏苡仁用文火炒至表面微黄后进行膨化处理,粉碎,得薏苡仁粉;
S2、将陈皮、麦芽、黄芪、沙棘混合,粉碎,加水煎煮提取,过滤,得滤液;
S3、将南瓜用蒸锅蒸至软烂,趁热捻成泥,加入滤液,打浆,然后喷雾干燥,得南瓜粉;
S4、将牛肉切成小块,水煮,捞出晾凉,烘干,超微粉碎,得牛肉粉;
S5、将冬瓜、番茄、苹果混合,研磨,过滤,取滤液,喷雾干燥,得果蔬粉;
S6、将南瓜粉、牛肉粉、果蔬粉混合,搅拌,再加入营养强化剂,搅拌,最后加入大米粉、糯米粉、薏苡仁粉,搅拌,得混合粉,粉碎,过筛,分装,即得。
4.根据权利要求3所述的营养米粉的制备方法,其特征在于,S2中,煎煮提取1-2次,每次加入原料初始重量的4-6倍水,每次煎煮1-2h。
5.根据权利要求3所述的营养米粉的制备方法,其特征在于,S4中,烘干处理是先在55-65℃下烘至含水率为15-20%,再升温至80-90℃烘至含水率为7-8%。
6.根据权利要求3所述的营养米粉的制备方法,其特征在于,S4中,超微粉碎至150-200目。
7.根据权利要求3所述的营养米粉的制备方法,其特征在于,S6中,粉碎过100-200目筛。
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