CN104187403B - 一种玉竹红枣锅巴 - Google Patents
一种玉竹红枣锅巴 Download PDFInfo
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Abstract
本分案申请公开了一种玉竹红枣锅巴，采用具滋阴润肺、养胃生津功效的玉竹，具补中益气、养血安神功效的红枣，具滋阴清热、生津止渴功效的金钗石斛，添加入米饭中，经烘烤等工艺，制作出的成品具滋阴润肺、补中益气、开胃消食、生津止渴的保健功效；成品厚薄均匀，呈平整块状，均匀的淡黄色，具炒米的清香和红枣的枣香味，脆香爽口，老少皆宜。
Description
本申请为申请号201310550707.5、申请日2013年11月9日、发明名称为“一种玉竹红枣锅巴”的分案申请。
技术领域
本发明涉及一种即食类烘烤食品，具体地说是涉及一种烘烤类的锅巴。
背景技术
历史以来，人们在用铁锅煮制大米饭时，往往将锅饭下部贴着锅的锅巴，用微火烤去水分，让其自然剥离，形成焦脆干锅巴，不仅酥脆味香，还利于保存作方便干粮。我国中药学认为，锅巴性味甘平，能健脾消食、止泻，用于脾胃虚弱，消化不良，久泻等。现代研究证实，锅巴中含有碳水化合物、脂肪、蛋白质、维生素A、B族维生素及钙、钾、铁、镁等矿物质，营养丰富、香脆可口。
玉竹，为百合科多年生草本植物。《本经》载：玉竹，主中风暴热，不能动摇，跌筋结肉，诸不足。久服去面黑野，好颜色，润泽，轻身不老。现代研究证实，其具有滋阴润肺；养胃生津燥咳；劳嗽；热病阴液耗伤之咽干口渴；内热消渴；阴虚外感；头昏眩晕；筋脉挛痛的功效。
红枣，又名大枣，自古以来就被誉为“百果之王”，历史悠久。中国的草药书籍《本经》中记载到，红枣味甘性温、归脾胃经，有补中益气、养血安神、缓和药性的功能；而现代的药理学则发现，红枣含有蛋白质、脂肪、醣类、有机酸、维生素A、维生素C、微量钙多种。红枣是一种营养佳品，含有丰富的维生素A、B、C等人体必须的多种维生素和18种氨基酸、矿物质，其中维生素C（抗坏血酸）的含量竟高达葡萄、苹果的70～80倍，芦丁（维生素P）的含量也很高，这两种维生素对防癌和预防高血压、高血脂都有一定作用。
随着食品工业的发展，锅巴已从原始的家庭制作发展到工业化、规模化生产，现市场开发有芝麻锅巴、瓜仁锅巴、花生锅巴等，但目前以玉竹作原料经烘烤制作成的保健锅巴还未见报道和产品上市。
发明内容
本发明的目的是选用具滋阴润肺、养胃生津功效的玉竹，具补中益气、养血安神功效的红枣，添加入米饭中，经烘烤等工艺，制作出一种即食类锅巴。
本发明是这样实现的：
一种玉竹红枣锅巴，其特征在于：采用以下步骤制作：
A、玉竹预处理：取新鲜玉竹根茎，清洗干净后，置打浆机中搅打成玉竹泥，入不锈钢容器中，加入玉竹泥重量0.3-0.5%的果胶酶、0.1-0.3%的纤维素酶、0.05-0.1%的抗坏血酸钠，搅拌均匀后加热至40-45℃，联合水解40-60分钟，制成酶解玉竹泥；
B、红枣预处理：取优质红枣，洗净后去核，置打浆机中搅打成泥，制成红枣泥；
C、大米预处理：取优质籼米，用水冲洗干净后入蒸饭车中蒸熟，制成籼米饭；
D、混合：取一定比例的酶解玉竹泥、红枣泥、籼米饭，置和面机中搅拌均匀，制得玉竹红枣米饭；
E、压片：将玉竹红枣米饭置压片机中压成厚0.3-0.5厘米厚的片，再切成长15厘米、宽10厘米的片，制成玉竹红枣米饭片；
F、烘烤：将玉竹红枣米饭片置隧道式烘干机中，在165-235℃的温度条件中烘烤，至水分降至5%以下，制成成品玉竹红枣锅巴；
G、包装、检验、存放：成品玉竹红枣锅巴在无菌条件中用食品级包装物包装，经检验合格后，入通风、干燥的库房中存放。
发明步骤D中的一定比例的酶解玉竹泥、红枣泥、籼米饭为：酶解玉竹泥10-15重量份、红枣泥2-10重量份、籼米饭70-85重量份。
本发明所述的打浆机为装有80-100目网筛的打浆机。
本发明原料配方中还可添加金钗石斛泥2-5重量份。
本发明采用具滋阴润肺、养胃生津功效的玉竹，具补中益气、养血安神功效的红枣，添加入米饭中，经烘烤等工艺，制作出的成品具滋阴润肺、补中益气、开胃消食的保健功效；成品厚薄均匀，呈平整块状，均匀的淡黄色，具炒米的清香和红枣的枣香味，脆香爽口，老少皆宜。
以下结合实施例，对本发明作较为详细的说明。
具体实施方式
实施例1，一种玉竹红枣锅巴，采用以下步骤制作：
1、玉竹预处理：取新鲜玉竹根茎，清洗干净后，置装有100目网筛的打浆机中搅打成玉竹泥，入不锈钢容器中，加入玉竹泥重量0.3%的果胶酶、0.3%的纤维素酶、0.08%的抗坏血酸钠，搅拌均匀后加热至45℃，联合水解40分钟，制成酶解玉竹泥；
2、红枣预处理：取优质红枣，洗净后去核，置打浆机中搅打成泥，制成红枣泥；
3、大米预处理：取优质籼米，用水冲洗干净后入蒸饭车中蒸熟，制成籼米饭；
4、混合：取酶解玉竹泥10公斤、红枣泥4公斤、籼米饭75公斤，置和面机中搅拌均匀，制得玉竹红枣米饭；
5、压片：将玉竹红枣米饭置压片机中压成厚0.4厘米厚的片，再切成长15厘米、宽10厘米的片，制成玉竹红枣米饭片；
6、烘烤：将玉竹红枣米饭片置隧道式烘干机中，在185℃的温度条件中烘烤，至水分降至5%以下，制成成品玉竹红枣锅巴；
7、包装、检验、存放：成品玉竹红枣锅巴在无菌条件中用食品级塑料包装袋包装，经检验合格后，入通风、干燥的库房中存放。
实施例2，一种玉竹红枣锅巴，采用以下步骤制作：
1、玉竹预处理：取新鲜玉竹根茎，清洗干净后，置装有100目网筛的打浆机中，搅打成玉竹泥，入不锈钢容器中，加入玉竹泥重量0.5%的果胶酶、0.2%的纤维素酶、0.1%的抗坏血酸钠，搅拌均匀后加热至45℃，联合水解50分钟，制成酶解玉竹泥；
2、红枣预处理：取优质红枣，洗净后去核，置打浆机中搅打成泥，制成红枣泥；
3、金钗石斛预处理：取花蕾形成之前的金钗石斛嫩茎叶，采收后去除杂质，用清水冲洗干净，沥干体表水后，置装有80目网筛的打浆机中搅打成泥，制成金钗石斛泥；
4、大米预处理：取优质籼米，用水清洗干净，后入蒸饭车中蒸熟，制成籼米饭；
5、混合：取酶解玉竹泥12公斤、红枣泥5公斤、金钗石斛泥3公斤、籼米饭80公斤，置和面机中搅拌均匀，制成玉竹红枣米饭；
6、压片：将玉竹红枣米饭置压片机中压成厚0.3厘米厚的片，再切成长15厘米、宽10厘米的片，制成玉竹红枣米饭片；
7、烘烤：将玉竹红枣米饭片置隧道式烘干机中，在205℃的温度条件中烘烤，至水分降至5%以下，制成成品玉竹红枣锅巴；
8、包装、检验、存放：成品玉竹红枣锅巴在无菌条件中用食品级塑料包装袋包装，经检验合格后，入通风、干燥的库房中存放。
金钗石斛，多年生草本植物，又名：金钗石、扁金钗、扁黄草、扁草。《本草纲目》称它有“强阴益精、厚肠胃、补内孢不足、轻身延年”之功效。现代研究证实，其具有增强免疫、强阴益精、生津养胃、润肺止咳、滋阴清热、生津止渴之功效，对心脑血管、消化系统和呼吸系统、眼科等有特殊功效，用于热病伤津、口渴舌燥、病后虚热、抗癌、益胃生津，滋阴清热、清肝、明目、调节血脂、降血糖等，具有滋阴清热，生津止渴的功效。
本发明的实施例2中，向原料中添加了金钗石斛泥，使得产品增添了滋阴清热、生津止渴的保健功效，其口味、滋味、保健价值得到了进一步提高。
以上的实施例仅仅是对本发明的优选实施方式进行描述，并非对本发明的范围进行限定，在不脱离本发明设计精神的前提下，本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进，均应落入本发明的权利要求书确定的保护范围内。
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 (2)
1.一种玉竹红枣锅巴，其特征在于：采用以下步骤制作：
A、玉竹预处理：取新鲜玉竹根茎，清洗干净后，置于装有100目网筛的打浆机中，搅打成玉竹泥，入不锈钢容器中，加入玉竹泥重量0.5%的果胶酶、0.2%的纤维素酶、0.1%的抗坏血酸钠，搅拌均匀后加热至45℃，联合水解50分钟，制成酶解玉竹泥；
B、红枣预处理：取优质红枣，洗净后去核，置打浆机中搅打成泥，制成红枣泥；
C、金钗石斛预处理：取花蕾形成之前的金钗石斛嫩茎叶，采收后去除杂质，用清水冲洗干净，沥干体表水后，置装有80目网筛的打浆机中搅打成泥，制成金钗石斛泥；
D、大米预处理：取优质籼米，用水清洗干净，后入蒸饭车中蒸熟，制成籼米饭；
E、混合：取酶解玉竹泥12公斤、红枣泥5公斤、金钗石斛泥3公斤、籼米饭80公斤，置和面机中搅拌均匀，制成玉竹红枣米饭；
F、压片：将玉竹红枣米饭置压片机中压成厚0.3厘米厚的片，再切成长15厘米、宽10厘米的片，制成玉竹红枣米饭片；
G、烘烤：将玉竹红枣米饭片置隧道式烘干机中，在205℃的温度条件中烘烤，至水分降至5%以下，制成成品玉竹红枣锅巴；
H、包装、检验、存放：成品玉竹红枣锅巴在无菌条件中用食品级塑料包装袋包装，经检验合格后，入通风、干燥的库房中存放。
2.根据权利要求1所述的一种玉竹红枣锅巴，其特征在于：所述步骤B中的打浆机为装有80-100目网筛的打浆机。
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