CN103519256A - 一种蓝莓味裹衣花生仁及其制备方法 - Google Patents
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种蓝莓味裹衣花生仁，是由下述重量份的原料制成：花生仁120-130、蓝莓30-40、白芝麻10-15、葡萄籽3-5、葛根粉15-20、荞麦粉40-50、乳清粉20-30、麦芽糖浆15-25、桂皮2-3、耳水苋1-2、郁金2-3、龙眼叶1-2、寸金草2-3、石榴皮1-2、密蒙花1-2、川芎1-2、米醋适量；本发明将花生仁用米醋浸泡后再加工使得花生仁更加酥脆可口，将蓝莓、白芝麻、葛根粉引入到花生裹衣中，不但提高了其营养价值，更使花生仁富有嚼劲，口感更香脆，长期食用更能够补血明目、降脂减肥、延缓衰老、提高人体免疫。
Description
技术领域
本发明涉及一种花生食品，尤其涉及一种蓝莓味裹衣花生仁及其制备方法。
背景技术
裹衣花生仁风味独特，香脆可口，深受人们喜欢，蓝莓具有减缓衰老、抗癌、保护视力、增强记忆力、提高人体免疫力的功效；本发明将蓝莓引入裹衣花生仁中，使其口感更独特，营养价值更高。
发明内容
本发明克服了现有技术不足，提供了一种蓝莓味裹衣花生仁及其制备方法。
本发明是通过以下技术方案实现的：
一种蓝莓味裹衣花生仁，是由下述重量份的原料制成：
花生仁120-130、蓝莓30-40、白芝麻10-15、葡萄籽3-5、葛根粉15-20、荞麦粉40-50、乳清粉20-30、麦芽糖浆15-25、桂皮2-3、耳水苋1-2、郁金2-3、龙眼叶1-2、寸金草2-3、石榴皮1-2、密蒙花1-2、川芎1-2、米醋适量。
一种蓝莓味裹衣花生仁制备方法，包括以下步骤：
（1）将白芝麻、葡萄籽拣杂洗净，送入锅中，文火翻炒至熟香，冷却后取出，磨粉，过80-100目筛，得到芝麻粉；
（2）选取颗粒饱满、无虫蛀、无霉变的新鲜花生仁，用含有3-5%米醋的温水浸泡7-8小时，捞出后去除红衣，送入锅中，文火翻炒至干，得到炒花生仁；
（3）将蓝莓去蒂洗净，破碎打浆，加入1-2倍清水磨浆，得到蓝莓浆；
（4）将桂皮、耳水苋、郁金等中药原料混合粉碎，加入6-7倍清水煎煮50-60分钟，过100-120目滤网，得到提取液；
（5）将上述芝麻粉、蓝莓浆、提取液与葛根粉、荞麦粉、乳清粉、麦芽糖浆混合，边搅拌边小火加热，直至黏稠，得到裹衣酱，与上述炒花生仁送入裹衣机中，均匀裹上一层1-2mm的裹衣酱，在60-70℃下烘炒至酥脆，晾干后装袋。
与现有技术相比，本发明的优点是：
本发明将花生仁用米醋浸泡后再加工使得花生仁更加酥脆可口，将蓝莓、白芝麻、葛根粉引入到花生裹衣中，不但提高了其营养价值，更使花生仁富有嚼劲，口感更香脆，长期食用更能够补血明目、降脂减肥、延缓衰老、提高人体免疫。
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：
一种蓝莓味裹衣花生仁，是由下述重量（斤）的原料制成：
花生仁130、蓝莓40、白芝麻15、葡萄籽5、葛根粉20、荞麦粉50、乳清粉30、麦芽糖浆25、桂皮3、耳水苋2、郁金3、龙眼叶2、寸金草3、石榴皮2、密蒙花2、川芎2、米醋适量。
一种蓝莓味裹衣花生仁制备方法，包括以下步骤：
（1）将白芝麻、葡萄籽拣杂洗净，送入锅中，文火翻炒至熟香，冷却后取出，磨粉，过100目筛，得到芝麻粉；
（2）选取颗粒饱满、无虫蛀、无霉变的新鲜花生仁，用含有5%米醋的温水浸泡7小时，捞出后去除红衣，送入锅中，文火翻炒至干，得到炒花生仁；
（3）将蓝莓去蒂洗净，破碎打浆，加入1倍清水磨浆，得到蓝莓浆；
（4）将桂皮、耳水苋、郁金等中药原料混合粉碎，加入6倍清水煎煮60分钟，过120目滤网，得到提取液；
（5）将上述芝麻粉、蓝莓浆、提取液与葛根粉、荞麦粉、乳清粉、麦芽糖浆混合，边搅拌边小火加热，直至黏稠，得到裹衣酱，与上述炒花生仁送入裹衣机中，均匀裹上一层1mm的裹衣酱，在65℃下烘炒至酥脆，晾干后装袋。
Claims (2)
1.一种蓝莓味裹衣花生仁，其特征在于是由下述重量份的原料制成：
花生仁120-130、蓝莓30-40、白芝麻10-15、葡萄籽3-5、葛根粉15-20、荞麦粉40-50、乳清粉20-30、麦芽糖浆15-25、桂皮2-3、耳水苋1-2、郁金2-3、龙眼叶1-2、寸金草2-3、石榴皮1-2、密蒙花1-2、川芎1-2、米醋适量。
2.一种如权利要求1所述的蓝莓味裹衣花生仁制备方法，其特征在于包括以下步骤：
（1）将白芝麻、葡萄籽拣杂洗净，送入锅中，文火翻炒至熟香，冷却后取出，磨粉，过80-100目筛，得到芝麻粉；
（2）选取颗粒饱满、无虫蛀、无霉变的新鲜花生仁，用含有3-5%米醋的温水浸泡7-8小时，捞出后去除红衣，送入锅中，文火翻炒至干，得到炒花生仁；
（3）将蓝莓去蒂洗净，破碎打浆，加入1-2倍清水磨浆，得到蓝莓浆；
（4）将桂皮、耳水苋、郁金等中药原料混合粉碎，加入6-7倍清水煎煮50-60分钟，过100-120目滤网，得到提取液；
（5）将上述芝麻粉、蓝莓浆、提取液与葛根粉、荞麦粉、乳清粉、麦芽糖浆混合，边搅拌边小火加热，直至黏稠，得到裹衣酱，与上述炒花生仁送入裹衣机中，均匀裹上一层1-2mm的裹衣酱，在60-70℃下烘炒至酥脆，晾干后装袋。
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815261A (zh) * | 2014-01-24 | 2014-05-28 | 五河县鲲鹏食品饮料有限公司 | 一种翡翠菠菜花生及其制备方法 |
| CN108095002A (zh) * | 2017-12-29 | 2018-06-01 | 三只松鼠股份有限公司 | 一种奇亚籽坚果仁及其制作方法 |
| CN108464476A (zh) * | 2018-04-12 | 2018-08-31 | 安徽阿幸食品有限公司 | 一种多味保健裹衣花生米的制备方法 |
| CN109645422A (zh) * | 2019-01-31 | 2019-04-19 | 洽洽食品股份有限公司 | 一种番茄风味瓜子及其加工方法 |
| CN109998073A (zh) * | 2019-04-30 | 2019-07-12 | 洽洽食品股份有限公司 | 一种裹衣液、一种高蛋白混合果仁及其制备方法 |
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| CN101467728A (zh) * | 2007-12-29 | 2009-07-01 | 天津市中英保健食品有限公司 | 一种花生玉米脆果及其制作方法 |
| CN102613616A (zh) * | 2012-03-29 | 2012-08-01 | 苏州圣隆营养食品有限公司 | 一种草莓味蜂蜜花生仁的制备方法 |
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2013
- 2013-10-22 CN CN201310497445.0A patent/CN103519256A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101467728A (zh) * | 2007-12-29 | 2009-07-01 | 天津市中英保健食品有限公司 | 一种花生玉米脆果及其制作方法 |
| CN102613616A (zh) * | 2012-03-29 | 2012-08-01 | 苏州圣隆营养食品有限公司 | 一种草莓味蜂蜜花生仁的制备方法 |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815261A (zh) * | 2014-01-24 | 2014-05-28 | 五河县鲲鹏食品饮料有限公司 | 一种翡翠菠菜花生及其制备方法 |
| CN108095002A (zh) * | 2017-12-29 | 2018-06-01 | 三只松鼠股份有限公司 | 一种奇亚籽坚果仁及其制作方法 |
| CN108464476A (zh) * | 2018-04-12 | 2018-08-31 | 安徽阿幸食品有限公司 | 一种多味保健裹衣花生米的制备方法 |
| CN109645422A (zh) * | 2019-01-31 | 2019-04-19 | 洽洽食品股份有限公司 | 一种番茄风味瓜子及其加工方法 |
| CN109998073A (zh) * | 2019-04-30 | 2019-07-12 | 洽洽食品股份有限公司 | 一种裹衣液、一种高蛋白混合果仁及其制备方法 |
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