CN103504390A - 一种桂花茶香瓜子仁的制作工艺 - Google Patents
一种桂花茶香瓜子仁的制作工艺 Download PDFInfo
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- 241000353135 Psenopsis anomala Species 0.000 title claims abstract description 21
- 235000019082 Osmanthus Nutrition 0.000 title claims abstract description 10
- 241000333181 Osmanthus Species 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 244000269722 Thea sinensis Species 0.000 title claims abstract 8
- 239000000796 flavoring agent Substances 0.000 title abstract description 7
- 235000019634 flavors Nutrition 0.000 title abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 32
- 235000013599 spices Nutrition 0.000 claims abstract description 15
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 8
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 8
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 239000000835 fiber Substances 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 239000003814 drug Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000002304 perfume Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000020238 sunflower seed Nutrition 0.000 claims description 8
- 235000009508 confectionery Nutrition 0.000 claims description 7
- 210000000582 semen Anatomy 0.000 claims description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 244000298479 Cichorium intybus Species 0.000 claims description 6
- 235000007542 Cichorium intybus Nutrition 0.000 claims description 6
- 241000123589 Dipsacus Species 0.000 claims description 6
- 241000208688 Eucommia Species 0.000 claims description 6
- 241000212321 Levisticum Species 0.000 claims description 6
- 241000488974 Loranthus Species 0.000 claims description 6
- 235000019483 Peanut oil Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 235000014571 nuts Nutrition 0.000 claims description 6
- 230000003071 parasitic effect Effects 0.000 claims description 6
- 239000000312 peanut oil Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
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- 239000003205 fragrance Substances 0.000 abstract 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 10
- 235000013305 food Nutrition 0.000 description 3
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
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- 238000000034 method Methods 0.000 description 1
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- 235000019198 oils Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020236 pumpkin seed Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种桂花茶香瓜子仁的制作工艺,由下列重量份的原料制成:瓜子仁100-150、莲子粉6-10、小麦纤维粉3-5、桑寄生叶0.1-0.3、续断0.1-0.2、独活0.2-0.3、杜仲0.2-0.4、黄原胶0.5-1.5、调味液适量。本发明桂花茶香瓜子仁,不仅含有瓜子仁自身熟香,还融合桂花及茶叶清新淡香,甜辣适口,风味独特;同时配方增加中药有益成分,增加保健功能,食用不仅满口留香,还有强筋健骨的效果。
Description
技术领域
本发明涉及一种桂花茶香瓜子仁的制作工艺,属于食品加工技术领域。
背景技术
瓜子种类繁多,有葵花子、白瓜子、吊瓜子、西瓜子、黄瓜子、丝瓜子等,瓜子本身营养就很高,其中所含有的维生素、蛋白质、油类含量都属佼佼者。目前都是采用传统工艺,进行简单的加工,制成各种口味的瓜子,供人们消遣时嗑食,但常时间嗑瓜子会伤津液,导致口干舌燥,甚至磨破、生疮等有害状况,且易造成瓜子壳掉落周身附近,需清理打扫垃圾,带来不便。随着生活水平的提高,生活节奏的加快,人们对食品不仅要求味美独特,也要求卫生方便食用,目前市场上还很少有对瓜子进行深加工制备营养丰富均衡,方便即食的瓜子仁,免除上述困扰。
发明内容
本发明的目的在于提供一种桂花茶香瓜子仁的制作工艺。
本发明采用的技术方案如下:
一种桂花茶香瓜子仁的制作工艺,包括以下步骤:
(1)、称取下列重量份的原料:瓜子仁100-150、莲子粉6-10、小麦纤维粉3-5、桑寄生叶0.1-0.3、续断0.1-0.2、独活0.2-0.3、杜仲0.2-0.4、黄原胶0.5-1.5、调味液适量;
(2)、将桑寄生叶、续断、独活、杜仲等中药原料混合,加20-30倍水煎煮,过滤去渣,滤液超滤,加入莲子粉、小麦纤维粉、黄原胶,文火煮制熟香稠糊;
(3)、将瓜子仁在浓度为5-8%的盐水浸泡1-2小时,捞出晒干,在熟香稠糊中滚涂后烘干,再均匀喷涂调味液,投入烤箱烤制熟香即得。
所述的调味液的制备方法,包括以下步骤:
(1)、称取下列重量份的原量:蒜头10-15、蜂蜜5-15、大红袍茶粉4-8、桂花粉10-20、蘑菇5-10、花椒粉0.5-1.5、生姜4-9、花生油5-10、菊苣粉2-3、适量水;
(2)、将蒜头、生姜、蘑菇水洗沥干,合并磨浆,加入蜂蜜、花生油及浆泥3-5倍水搅匀煮制30-60分钟,过滤去渣,得甜香液;
(3)、将桂花粉、大红袍茶粉、花椒粉、菊苣粉混合均匀炒制出香后,加混合粉体30-50倍水煮沸10-15分钟,过滤去渣,滤液与香甜液搅拌均匀,加热浓缩至混合容积的30-50%,即得调味液。
本发明的有益效果为:
本发明桂花茶香瓜子仁,不仅含有瓜子仁自身熟香,还融合桂花及茶叶清新淡香,甜辣适口,风味独特;同时配方增加中药有益成分,增加保健功能,食用不仅满口留香,还有强筋健骨的效果。
具体实施方式
一种桂花茶香瓜子仁的制作工艺,包括以下步骤:
(1)、称取下列重量(斤)的原料:瓜子仁150、莲子粉10、小麦纤维粉3、桑寄生叶0.3、续断0.2、独活0.2、杜仲0.4、黄原胶0.6、调味液适量;
(2)、将桑寄生叶、续断、独活、杜仲等中药原料混合,加24倍水煎煮,过滤去渣,滤液超滤,加入莲子粉、小麦纤维粉、黄原胶,文火煮制熟香稠糊;
(3)、将瓜子仁在浓度为8%的盐水浸泡2小时,捞出晒干,在熟香稠糊中滚涂后烘干,再均匀喷涂调味液,投入烤箱烤制熟香即得。
所述的调味液的制备方法,包括以下步骤:
(1)、称取下列重量(斤)的原量:蒜头14、蜂蜜15、大红袍茶粉5、桂花粉15、蘑菇6、花椒粉0.5、生姜9、花生油5、菊苣粉2、适量水;
(2)、将蒜头、生姜、蘑菇水洗沥干,合并磨浆,加入蜂蜜、花生油及浆泥4倍水搅匀煮制48分钟,过滤去渣,得甜香液;
(3)、将桂花粉、大红袍茶粉、花椒粉、菊苣粉混合均匀炒制出香后,加混合粉体50倍水煮沸15分钟,过滤去渣,滤液与香甜液搅拌均匀,加热浓缩至混合容积的50%,即得调味液。
Claims (1)
1.一种桂花茶香瓜子仁的制作工艺,其特征在于包括以下步骤:
(1)、称取下列重量份的原料:瓜子仁100-150、莲子粉6-10、小麦纤维粉3-5、桑寄生叶0.1-0.3、续断0.1-0.2、独活0.2-0.3、杜仲0.2-0.4、黄原胶0.5-1.5、调味液适量;
(2)、将桑寄生叶、续断、独活、杜仲等中药原料混合,加20-30倍水煎煮,过滤去渣,滤液超滤,加入莲子粉、小麦纤维粉、黄原胶,文火煮制熟香稠糊;
(3)、将瓜子仁在浓度为5-8%的盐水浸泡1-2小时,捞出晒干,在熟香稠糊中滚涂后烘干,再均匀喷涂调味液,投入烤箱烤制熟香即得
所述的调味液的制备方法,包括以下步骤:
(1)、称取下列重量份的原量:蒜头10-15、蜂蜜5-15、大红袍茶粉4-8、桂花粉10-20、蘑菇5-10、花椒粉0.5-1.5、生姜4-9、花生油5-10、菊苣粉2-3、适量水;
(2)、将蒜头、生姜、蘑菇水洗沥干,合并磨浆,得浆泥,加入蜂蜜、花生油及浆泥3-5倍水搅匀煮制30-60分钟,过滤去渣,得甜香液;
(3)、将桂花粉、大红袍茶粉、花椒粉、菊苣粉混合均匀炒制出香后,加混合粉体30-50倍水煮沸10-15分钟,过滤去渣,滤液与香甜液搅拌均匀,加热浓缩至混合容积的30-50%,即得调味液。
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Cited By (2)
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CN104095077A (zh) * | 2014-06-20 | 2014-10-15 | 马鞍山市黄池食品(集团)有限公司 | 一种鱼香果冻豆干及其制备方法 |
CN104397775A (zh) * | 2014-11-04 | 2015-03-11 | 固镇县连龙花生专业合作社 | 一种除湿健脾焗盐花生及其加工工艺 |
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CN101019669A (zh) * | 2006-02-14 | 2007-08-22 | 廖张继 | 一种竹香瓜子加工方法 |
CN102630983A (zh) * | 2012-02-29 | 2012-08-15 | 安徽省白老五食品有限公司 | 桂花西瓜子 |
CN103300430A (zh) * | 2013-06-08 | 2013-09-18 | 丁素珍 | 一种柠檬维c瓜子仁 |
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CN101019669A (zh) * | 2006-02-14 | 2007-08-22 | 廖张继 | 一种竹香瓜子加工方法 |
CN102630983A (zh) * | 2012-02-29 | 2012-08-15 | 安徽省白老五食品有限公司 | 桂花西瓜子 |
CN103300430A (zh) * | 2013-06-08 | 2013-09-18 | 丁素珍 | 一种柠檬维c瓜子仁 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104095077A (zh) * | 2014-06-20 | 2014-10-15 | 马鞍山市黄池食品(集团)有限公司 | 一种鱼香果冻豆干及其制备方法 |
CN104397775A (zh) * | 2014-11-04 | 2015-03-11 | 固镇县连龙花生专业合作社 | 一种除湿健脾焗盐花生及其加工工艺 |
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