CN104256272A - 一种银耳养胃炭香米及其制备方法 - Google Patents
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Abstract
本发明公开了一种银耳养胃炭香米，是由下述重量份的原料制成：糯米100-120、大米70-80、板栗仁10-15、银耳10-15、红枣20-30、山药10-15、甘蔗汁80-100、月桂叶4-5、刘寄奴2-3、苦瓜花1-2、茯苓3-4、玉竹4-5、高良姜2-3、兰香子6-7、芒果核4-5、增香炭适量；本发明将糯米、大米、板栗仁用增香炭进行烘烤，使其含有浓郁炭香，添加银耳、红枣、山药等原料使其营养物质更全面，富有口感，成品香味甘醇，具有健脾养胃、补中益气、滋补生津、滋阴补肾、润肠利尿、提高免疫等功效，在提高保健米营养保健价值的同时又改善了其口感，富有嚼劲。
Description
技术领域
本发明涉及一种保健米，尤其涉及一种银耳养胃炭香米及其制备方法。
背景技术
现在市面上有多种多样的保健米产品，但大多数保健米在提高其营养保健价值的同时导致米的口感变差，已经不能满足人们日益增长的需求，为此本发明提供一种营养全面、富有口感、香味独特的保健米。
发明内容
本发明克服了现有技术不足，提供了一种银耳养胃炭香米及其制备方法。
本发明是通过以下技术方案实现的：
一种银耳养胃炭香米，是由下述重量份的原料制成：
糯米100-120、大米70-80、板栗仁10-15、银耳10-15、红枣20-30、山药10-15、甘蔗汁80-100、月桂叶4-5、刘寄奴2-3、苦瓜花1-2、茯苓3-4、玉竹4-5、高良姜2-3、兰香子6-7、芒果核4-5、增香炭适量；
所述增香炭是由下述重量比的原料制成：柠檬皮：肉桂：竹炭=2：1：5-7，白酒适量。
一种银耳养胃炭香米制备方法，包括以下步骤：
（1）将柠檬皮、肉桂、竹炭低温烘干后粉碎至80-100目细度，将三种粉末与适量白酒混合均匀调成糊状，制成炭块，晒干后得到增香炭；
（2）将糯米、大米、板栗仁拣杂淘洗后沥干，平铺在烤架上，烤架下点燃增香炭进行烘烤，小火慢烤至熟香，冷却后磨粉，得到米粉；
（3）将银耳泡开洗净，红枣洗净去核，山药去皮洗净，与甘蔗汁混合打浆，煮沸后小火慢炖40-50分钟，冷却后冷冻干燥，得到冻干粉；
（4）将月桂叶、刘寄奴、苦瓜花等中药原料混合粉碎，加入6-7倍清水，文火煎煮1-2小时，过滤，滤液喷雾干燥，得到中药粉；
（5）将上述米粉、冻干粉、中药粉混合均匀，粉碎至100-120目细度，加入适量纯净水调制成糊，造粒，得到颗粒饱满的米粒，低温烘干后分级筛选，灭菌包装即可。
与现有技术相比，本发明的优点是：
本发明将糯米、大米、板栗仁用增香炭进行烘烤，使其含有浓郁炭香，添加银耳、红枣、山药等原料使其营养物质更全面，富有口感，成品香味甘醇，具有健脾养胃、补中益气、滋补生津、滋阴补肾、润肠利尿、提高免疫等功效，在提高保健米营养保健价值的同时又改善了其口感，富有嚼劲。
具体实施方式
下面结合实施例对本发明作进一步详细描述：
实施例：
一种银耳养胃炭香米，是由下述重量（斤）的原料制成：
糯米100、大米70、板栗仁10、银耳10、红枣20、山药10、甘蔗汁80、月桂叶4、刘寄奴2、苦瓜花1、茯苓3、玉竹4、高良姜2、兰香子6、芒果核4、增香炭适量；
所述增香炭是由下述重量比的原料制成：柠檬皮：肉桂：竹炭=2：1：6，白酒适量。
一种银耳养胃炭香米制备方法，包括以下步骤：
（1）将柠檬皮、肉桂、竹炭低温烘干后粉碎至100目细度，将三种粉末与适量白酒混合均匀调成糊状，制成炭块，晒干后得到增香炭；
（2）将糯米、大米、板栗仁拣杂淘洗后沥干，平铺在烤架上，烤架下点燃增香炭进行烘烤，小火慢烤至熟香，冷却后磨粉，得到米粉；
（3）将银耳泡开洗净，红枣洗净去核，山药去皮洗净，与甘蔗汁混合打浆，煮沸后小火慢炖50分钟，冷却后冷冻干燥，得到冻干粉；
（4）将月桂叶、刘寄奴、苦瓜花等中药原料混合粉碎，加入7倍清水，文火煎煮1小时，过滤，滤液喷雾干燥，得到中药粉；
（5）将上述米粉、冻干粉、中药粉混合均匀，粉碎至120目细度，加入适量纯净水调制成糊，造粒，得到颗粒饱满的米粒，低温烘干后分级筛选，灭菌包装即可。
Claims (2)
1.一种银耳养胃炭香米，其特征在于是由下述重量份的原料制成：
糯米100-120、大米70-80、板栗仁10-15、银耳10-15、红枣20-30、山药10-15、甘蔗汁80-100、月桂叶4-5、刘寄奴2-3、苦瓜花1-2、茯苓3-4、玉竹4-5、高良姜2-3、兰香子6-7、芒果核4-5、增香炭适量；
所述增香炭是由下述重量比的原料制成：柠檬皮：肉桂：竹炭=2：1：5-7，白酒适量。
2.一种如权利要求1所述的银耳养胃炭香米制备方法，其特征在于包括以下步骤：
（1）将柠檬皮、肉桂、竹炭低温烘干后粉碎至80-100目细度，将三种粉末与适量白酒混合均匀调成糊状，制成炭块，晒干后得到增香炭；
（2）将糯米、大米、板栗仁拣杂淘洗后沥干，平铺在烤架上，烤架下点燃增香炭进行烘烤，小火慢烤至熟香，冷却后磨粉，得到米粉；
（3）将银耳泡开洗净，红枣洗净去核，山药去皮洗净，与甘蔗汁混合打浆，煮沸后小火慢炖40-50分钟，冷却后冷冻干燥，得到冻干粉；
（4）将月桂叶、刘寄奴、苦瓜花等中药原料混合粉碎，加入6-7倍清水，文火煎煮1-2小时，过滤，滤液喷雾干燥，得到中药粉；
（5）将上述米粉、冻干粉、中药粉混合均匀，粉碎至100-120目细度，加入适量纯净水调制成糊，造粒，得到颗粒饱满的米粒，低温烘干后分级筛选，灭菌包装即可。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876640A (zh) * | 2016-05-27 | 2016-08-24 | 百色学院 | 一种粉利及其制作方法 |
| CN105995434A (zh) * | 2016-05-27 | 2016-10-12 | 百色学院 | 一种粉利及其制作方法 |
| CN106135828A (zh) * | 2015-04-16 | 2016-11-23 | 胡翔 | 一种甘蔗糊的制备方法 |
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| CN103169088A (zh) * | 2011-12-22 | 2013-06-26 | 上海颐养堂食品科技有限公司 | 健脾养胃米及其制作方法 |
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