CN108669449A - 一种覆盆子薏米粗粮无油锅巴 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; 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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- A—HUMAN NECESSITIES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种覆盆子薏米粗粮无油锅巴，其特征是，包括：覆盆子、薏米粉、米粉、绿豆粉，包括以下步骤：（1）覆盆子果实采集；（2）混合材料；（3）米面团预处理；（4）无油烘炸。本发明使用的主要材料为覆盆子和薏米粉、米粉、绿豆粉这些粗粮，覆盆子果实酸甜可口，有“黄金水果”的美誉，有利于提高食欲，覆盆子果实含有相当丰富的维生素A、维生素C、钙、钾、镁等营养元素以及大量纤维，每100克覆盆子，水分占87%，含蛋白质0.9克、纤维4.7克，能提供209.3千焦的热量，而且，覆盆子能有效缓解心绞痛等心血管疾病。
Description
技术领域
本发明涉及锅巴及其生产方法技术领域，具体为一种覆盆子薏米粗粮无油锅巴。
背景技术
目前市场上锅巴是深受广大消费者喜爱的小食品，已有大米锅巴、小米锅巴、大豆锅巴、 膨化锅巴等多种产品，配料主要以米或面类、淀粉和风味调料组成。锅巴质地松脆、食用方便、营养丰富、易于消化，既可作为休闲食品，又可成为餐桌佳肴。市场上销售的锅巴是以大米、玉米、小米为主要原料。该种产品在采用原料方面和其营养价值方面都有一定局限性，随着生活水平的提高，人们对除日常膳食以外的小食品、辅助食品不仅讲究风味，更注重食晶的营养和营养的均衡，但是在物质水平提高的同时，人群中出现了心绞痛等心血管疾病。
本发明的目的，结合人们普遍营养不均衡和人体缺少的营养素，提出了用覆盆子和粗粮，增加锅巴产品的营养成分和含量，提供天然全营养型和风味型相结合的锅巴新品种。
发明内容
本发明第一目的在于提供一种覆盆子薏米粗粮无油锅巴，覆盆子果实以其含有相当丰富的维生素A、维生素C、钙、钾、镁等营养元素以及大量纤维的特点将会深受人们的喜爱。
本发明实施例提供的一种锅巴，包括：覆盆子、薏米粉、米粉、绿豆粉；
可选地，还包括以下步骤：
（1）覆盆子果实采集：选取成熟饱满的覆盆子果荚，将果肉洗净、烘干、粉碎备用；
（2）混合材料：将薏米粉、米粉、绿豆粉加水混合，加入粉碎后的覆盆子干，再加入适量盐，揉成团揉均匀。（如果太干可以适量加水揉，面团的干湿程度以面团擀开后用手能提起来不会断裂为准，可以先揪一小块擀成薄片试一下。如果太湿就加面，太干就加水）；
（3）米面团预处理：揉好的米面团醒15分钟以后，用面条机或者擀面杖压成薄薄的片，然后切成小方块；
（4）无油烘炸：将切后的米面片放入空气炸锅内4-6min后取出。
与现有技术相比，本发明的有益效果是：本发明使用的主要材料为覆盆子和薏米粉、米粉、绿豆粉这些粗粮，覆盆子果实酸甜可口，有“黄金水果”的美誉，有利于提高食欲，覆盆子果实含有相当丰富的维生素A、维生素C、钙、钾、镁等营养元素以及大量纤维，每100克覆盆子，水分占87%，含蛋白质0.9克、纤维4.7克，能提供209.3千焦的热量，而且，覆盆子能有效缓解心绞痛等心血管疾病，同时，粗粮的加工简单，保存了许多细粮中没有的营养成分，进一步提高锅巴的营养价值，另外，本发明利用空气炸锅提供了无油锅巴，空气炸锅，是使用高速空气循环技术，并且将快速循环热空气和内部螺旋形纹路的独特结合从而使烹饪效果达到油炸食物的效果和口感，通俗点说就是加热时候会在锅体内产生高温的热风而使食物表面形成酥脆的表层，锁住食材内部的水分，达到普通油炸食品又香又脆的口感的同时减少了油脂对人体健康的危害。
具体实施方式
下面将结合具体实施例来详细说明本发明，在此本发明的示意性实施例 以及说明用来解释本发明，但并不作为对本发明的限定。
本实施例提供的一种覆盆子薏米粗粮无油锅巴，其主要材料为覆盆子、薏米粉、米粉、绿豆粉。
其制作方法示意如下：
（1）覆盆子果实采集：选取成熟饱满的覆盆子果荚，将果肉洗净、烘干、粉碎备用；
（2）混合材料：将薏米粉、米粉、绿豆粉加水混合，加入粉碎后的覆盆子干，再加入适量盐，揉成团揉均匀。（如果太干可以适量加水揉，面团的干湿程度以面团擀开后用手能提起来不会断裂为准，可以先揪一小块擀成薄片试一下。如果太湿就加面，太干就加水）；
（3）米面团预处理：揉好的米面团醒15分钟以后，用面条机或者擀面杖压成薄薄的片，然后切成小方块；
（4）无油烘炸：将切后的米面片放入空气炸锅内4-6min后取出。
以上对本发明实施例所提供的技术方案进行了详细介绍，本文中应用了具体个例对本发明实施例的原理以及实施方式进行了阐述，以上实施例的说 明只适用于帮助理解本发明实施例的原理；同时，对于本领域的一般技术人员，依据本发明实施例，在具体实施方式以及应用范围上均会有改变之处，综上所述，本说明书内容不应理解为对本发明的限制。
Claims (2)
1.一种覆盆子薏米粗粮无油锅巴，其特征是，包括：覆盆子、薏米粉、米粉、绿豆粉。
2.根据权利要求1所述的锅巴，其特征在于包括以下步骤：
（1）覆盆子果实采集：选取成熟饱满的覆盆子果荚，将果肉洗净、烘干、粉碎备用；
（2）混合材料：将薏米粉、米粉、绿豆粉加水混合，加入粉碎后的覆盆子干，再加入适量盐，揉成团揉均匀;（如果太干可以适量加水揉，面团的干湿程度以面团擀开后用手能提起来不会断裂为准，可以先揪一小块擀成薄片试一下;如果太湿就加面，太干就加水）；
（3）米面团预处理：揉好的米面团醒15分钟以后，用面条机或者擀面杖压成薄薄的片，然后切成小方块；
（4）无油烘炸：将切后的米面片放入空气炸锅内4-6min后取出。
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| CN103919042A (zh) * | 2014-04-16 | 2014-07-16 | 宁波市鄞州风名工业产品设计有限公司 | 草莓味锅巴的制备方法 |
| CN103989077A (zh) * | 2014-04-17 | 2014-08-20 | 马鞍山市瑞利食品有限公司 | 一种猕猴桃果味花香锅巴及其加工方法 |
| CN104304999A (zh) * | 2014-10-11 | 2015-01-28 | 赵敬哲 | 一种蜂蜜茶香锅巴及其制备方法 |
| CN104872542A (zh) * | 2015-06-17 | 2015-09-02 | 许昌学院 | 一种紫薯锅巴及其制作方法 |
| CN105249219A (zh) * | 2015-11-04 | 2016-01-20 | 刘毅 | 一种杂粮锅巴 |
| CN105341886A (zh) * | 2015-12-11 | 2016-02-24 | 周传云 | 一种乌发锅巴及其制备方法 |
| CN106923333A (zh) * | 2017-03-28 | 2017-07-07 | 遵义医学院 | 一种非油炸虫草锅巴及制备方法 |
-
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- 2018-03-30 CN CN201810290238.0A patent/CN108669449A/zh active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919042A (zh) * | 2014-04-16 | 2014-07-16 | 宁波市鄞州风名工业产品设计有限公司 | 草莓味锅巴的制备方法 |
| CN103989077A (zh) * | 2014-04-17 | 2014-08-20 | 马鞍山市瑞利食品有限公司 | 一种猕猴桃果味花香锅巴及其加工方法 |
| CN104304999A (zh) * | 2014-10-11 | 2015-01-28 | 赵敬哲 | 一种蜂蜜茶香锅巴及其制备方法 |
| CN104872542A (zh) * | 2015-06-17 | 2015-09-02 | 许昌学院 | 一种紫薯锅巴及其制作方法 |
| CN105249219A (zh) * | 2015-11-04 | 2016-01-20 | 刘毅 | 一种杂粮锅巴 |
| CN105341886A (zh) * | 2015-12-11 | 2016-02-24 | 周传云 | 一种乌发锅巴及其制备方法 |
| CN106923333A (zh) * | 2017-03-28 | 2017-07-07 | 遵义医学院 | 一种非油炸虫草锅巴及制备方法 |
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