CN101061874A - 一种花生米及其加工方法 - Google Patents
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Abstract
本发明涉及一种花生米及其加工方法，其特征在于它是以花生米为原料，以食盐、味精、甜蜜素、AK糖为主配料，经精选、烫漂、去衣、腌制、油炸、拌料、冷却后制成。本发明由于采用了烫漂、去衣、腌制、油炸、真空包装技术，因此制成的花生米口感酥脆、食用方便，同时保质期长，常温下可保质8个月以上。本发明不仅加工方法合理、实用，而且操作简单、效果好，利于广泛推广。
Description
技术领域
本发明涉及一种食品及食品的加工方法，确切地说是一种花生米及其加工方法。
技术背景
花生营养成分丰富、全面，含有脂肪、氨基酸、卵磷脂、淀粉、维生素及多种微量元素等，其中脂肪含量50％左右，蛋白质含量25-30％，且容易被人体吸收，有“植物肉”、“绿色牛乳”之称。花生所含的脂溶性维生素E与生育能力和长寿关系密切，所含维生素K有保护血管壁和止血等作用。花生仁中无机盐约占3％，其中以钾、磷含量最高，其次为硫，钙和铁等元素。
花生还具有很高的药用价值。花生中含有丰富的不饱和脂肪酸，占脂肪总量75％以上，其中单不饱和脂肪酸含量在50％以上，同时，单不饱和脂肪酸的作用也正被人们逐步了解，科学家目前已经掌握的知识是，单不饱和脂肪酸能促进体内胆固醇的代谢和转化，增强其排泻功能，所以它具有降低血胆固醇的作用，并可预防动脉粥样硬化和冠心病，并可降低21％的心血管危害性。花生油中还含有13种维生素和26种矿物元素，其中富含维生素E、叶酸，以及矿物质元素锌、钙、磷、铁等。这26种元素中的每一种对人体来说都是必不可少的。通过饮食补充这些营养素的摄入，能够增强体质，并有助于改善中国居民营养缺乏和营养不良的状态。另外，科学家还在花生油中发现了一些植物活性化学物，包括植物固醇、白藜芦醇、异黄酮、B-谷固醇等，它们都具有重要的保健作用。营养学研究证实，植物固醇是一种脂类化合物，不为人体吸收并阻止胆固醇吸收，能有效预防和治疗动脉粥样硬化、心脑血管疾病。B-谷固醇则具有降胆固醇、预防心脑血管疾病和癌症的功效。花生红衣能抑制纤维蛋白溶解，促进血小板新生，改善血小板的质量，改善凝血因子的缺陷，加强毛细血管的收缩功能，促进骨髓造血机能，因此可以防治各种出血及出血引起的贫血、再生障碍性贫血疾病。花生仁和花生壳还有降血压、降血脂的作用，可用于防治高血压。花生还有很高的养生价值，《本草纲目》记载：“花生悦脾和胃，润肺化痰、滋养补气、清咽止痒”。花生经适当加工后被赋予了诱人的香味，具有价廉物美、食用方便等特点，这是花生制品深受广大人民群众喜爱的原因所在。迄今为止，市场上出现的花生米，其口感单一，而且保质期短。
发明内容
本发明的目的是克服现有花生米加工技术中存在的缺陷，采用烫漂、去衣、腌制、油炸、真空包装技术对花生米进行深加工，给人们提供一种口感酥脆、食用方便，同时保质期长的花生米及其加工方法。
本发明特征在于：它是以花生米为原料，以食盐、味精、甜蜜素、AK糖为主配料，经精选、烫漂、去衣、腌制、油炸、拌料、冷却后制成。
所述的主配料由下列配料组成，其重量份为：
食盐30～40 味精10～20
甜蜜素0.8～1.2 AK糖0.5～1.5
本发明加工方法的具体步骤如下：
(1)采用精选机配合人工挑选，根据产品标准，对花生米原料进行筛选，除去各种杂质、霉变粒、发芽粒、不完善粒，选出颗粒大小均匀的符合要求的花生米；
(2)将花生米放入温度为98～100℃的微沸水中烫漂，时间为6～18分钟；
(3)将烫漂后的花生米倒入去衣机中立即进行去衣，再挑除未去衣的花生米、花生衣；
(4)将抗氧化剂加入水中，按1∶2的重量比例配置后加热使其全部溶解，制得抗氧化剂溶液，60℃保温备用；
(5)将去衣后的花生米倒入拌料机中，再倒入抗氧化剂溶液搅拌均匀，将均匀拌入抗氧化剂溶液后的花生米倒入容器中进行腌制，腌制时间为95～105分钟；
(6)将色拉油和棕榈油按3∶7的比例配成炸油，在炸油中加入抗氧化剂，加入量为总油量的0.2‰，加热炸油当温度升为160～170℃时倒入上述腌制后的花生米，并用捞勺不停翻动，油炸8～10分钟使花生米表面呈金黄色；
(7)将油炸后的花生米沥油25～30秒，取5千克倒入搅拌机中，再按上述重量组分将食盐、味精、甜蜜素、AK糖组合料，均匀撒在花生米上，并搅拌均匀，得拌好料的花生米；
(8)将上述拌好料的花生米迅速冷却至常温后真空包装、出售。
所述的甜蜜素为环己基氨基磺酸钠，AK糖为乙酰磺胺酸钾。
所述的抗氧化剂为叔丁基对苯二酚。
发明的效果
1、本发明由于采用了烫漂、去衣、腌制、油炸、真空包装技术，因此制成的花生米口感酥脆、食用方便，同时保质期长，常温下可保质8个月以上。
2、本发明不仅加工方法合理、实用，而且操作简单、效果好，利于广泛推广。
具体实施方式
实施例1：
将需要加工的花生米采用精选机配合人工挑选，根据产品标准，对花生米原料进行筛选，除去各种杂质、霉变粒、发芽粒、不完善粒，选出颗粒大小均匀的符合要求的花生米；将花生米放入温度为98～100℃的微沸水中烫漂，时间为6～18分钟；将烫漂后的花生米倒入去衣机中，放置时间不超过20分钟，立即进行去衣，再挑除未去衣的花生米、花生衣；将叔丁基对苯二酚加入水中，按1∶2的重量比例配置后加热使其全部溶解，制得叔丁基对苯二酚溶液，60℃保温备用；将去衣后的花生米倒入拌料机中，再倒入叔丁基对苯二酚溶液搅拌均匀，将均匀拌入叔丁基对苯二酚溶液后的花生米倒入容器中进行腌制，腌制时间为95～105分钟；将色拉油和棕榈油按3∶7的比例配成炸油，在炸油中加入叔丁基对苯二酚，加入量为总油量的0.2‰，加热炸油当温度升为160～170℃时倒入腌制后的花生米，并用捞勺不停翻动，油炸8～10分钟使花生米表面呈金黄色；将油炸后的花生米沥油25～30秒，取5千克倒入搅拌机中，再将食盐30克、味精10克、环己基氨基磺酸钠0.8克、乙酰磺胺酸钾0.5克的组合料，均匀撒在花生米上，并搅拌均匀，得拌好料的花生米；将拌好料的花生米迅速冷却至常温后真空包装、出售。
实施例2：
将需要加工的花生米采用精选机配合人工挑选，根据产品标准，对花生米原料进行筛选，除去各种杂质、霉变粒、发芽粒、不完善粒，选出颗粒大小均匀的符合要求的花生米；将花生米放入温度为98～100℃的微沸水中烫漂，时间为6～18分钟；将烫漂后的花生米倒入去衣机中，放置时间不超过20分钟，立即进行去衣，再挑除未去衣的花生米、花生衣；将叔丁基对苯二酚加入水中，按1∶2的重量比例配置后加热使其全部溶解，制得叔丁基对苯二酚溶液，60℃保温备用；将去衣后的花生米倒入拌料机中，再倒入叔丁基对苯二酚溶液搅拌均匀，将均匀拌入叔丁基对苯二酚溶液后的花生米倒入容器中进行腌制，腌制时间为95～105分钟；将色拉油和棕榈油按3∶7的比例配成炸油，在炸油中加入叔丁基对苯二酚，加入量为总油量的0.2‰，加热炸油当温度升为160～170℃时倒入腌制后的花生米，并用捞勺不停翻动，油炸8～10分钟使花生米表面呈金黄色；将油炸后的花生米沥油25～30秒，取5千克倒入搅拌机中，再将食盐40克、味精20克、环己基氨基磺酸钠1.2克、乙酰磺胺酸钾1.5克组合料，均匀撒在花生米上，并搅拌均匀，得拌好料的花生米；将拌好料的花生米迅速冷却至常温后真空包装、出售。
实施例3：
将需要加工的花生米采用精选机配合人工挑选，根据产品标准，对花生米原料进行筛选，除去各种杂质、霉变粒、发芽粒、不完善粒，选出颗粒大小均匀的符合要求的花生米；将花生米放入温度为98～100℃的微沸水中烫漂，时间为6～18分钟；将烫漂后的花生米倒入去衣机中，放置时间不超过20分钟，立即进行去衣，再挑除未去衣的花生米、花生衣；将叔丁基对苯二酚加入水中，按1∶2的重量比例配置后加热使其全部溶解，制得叔丁基对苯二酚溶液，60℃保温备用；将去衣后的花生米倒入拌料机中，再倒入叔丁基对苯二酚溶液搅拌均匀，将均匀拌入叔丁基对苯二酚溶液后的花生米倒入容器中进行腌制，腌制时间为95～105分钟；将色拉油和棕榈油按3∶7的比例配成炸油，在炸油中加入叔丁基对苯二酚，加入量为总油量的0.2‰，加热炸油当温度升为160～170℃时倒入腌制后的花生米，并用捞勺不停翻动，油炸8～10分钟使花生米表面呈金黄色；将油炸后的花生米沥油25～30秒，取5千克倒入搅拌机中，再将食盐20克、味精15克、环己基氨基磺酸钠1克、乙酰磺胺酸钾1克组合料，均匀撒在花生米上，并搅拌均匀，得拌好料的花生米；将拌好料的花生米迅速冷却至常温后真空包装、出售。
Claims (5)
1、一种花生米，其特征在于它是以花生米为原料，以食盐、味精、甜蜜素、AK糖为主配料，经精选、烫漂、去衣、腌制、油炸、拌料、冷却后制成。
2、根据权利要求1所述的花生米，其特征在于：所述的主配料由下列配料组成，其重量份为：
食盐30～40 味精10～20
甜蜜素0.8～1.2 AK糖0.5～1.5。
3、根据权利要求1所述的花生米的加工方法，其特征在于：具体加工步骤如下：
(1)采用精选机配合人工挑选，根据产品标准，对花生米原料进行筛选，除去各种杂质、霉变粒、发芽粒、不完善粒，选出颗粒大小均匀的符合要求的花生米；
(2)将花生米放入温度为98～100℃的微沸水中烫漂，时间为6～18分钟；
(3)将烫漂后的花生米倒入去衣机中立即进行去衣，再挑除未去衣的花生米、花生衣；
(4)将抗氧化剂加入水中，按1∶2的重量比例配置后加热使其全部溶解，制得抗氧化剂溶液，60℃保温备用；
(5)将去衣后的花生米倒入拌料机中，再倒入抗氧化剂溶液搅拌均匀，将均匀拌入抗氧化剂溶液后的花生米倒入容器中进行腌制，腌制时间为95～105分钟；
(6)将色拉油和棕榈油按3∶7的比例配成炸油，在炸油中加入抗氧化剂，加入量为总油量的0.2‰，加热炸油当温度升为160～170℃时倒入上述腌制后的花生米，并用捞勺不停翻动，油炸8～10分钟使花生米表面呈金黄色；
(7)将油炸后的花生米沥油25～30秒，取5千克倒入搅拌机中，再按上述重量组分将食盐、味精、甜蜜素、AK糖组合料，均匀撒在花生米上，并搅拌均匀，得拌好料的花生米；
(8)将上述拌好料的花生米迅速冷却至常温后真空包装、出售。
4、根据权利要求1所述的花生米，其特征在于：所述的甜蜜素为环己基氨基磺酸钠，AK糖为乙酰磺胺酸钾。
5、根据权利要求3所述的花生的加工方法，其特征在于：所述的抗氧化剂为叔丁基对苯二酚。
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