CN103598497B - 一种黎平香禾糯米花的制作方法 - Google Patents
一种黎平香禾糯米花的制作方法 Download PDFInfo
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- CN103598497B CN103598497B CN201310459722.9A CN201310459722A CN103598497B CN 103598497 B CN103598497 B CN 103598497B CN 201310459722 A CN201310459722 A CN 201310459722A CN 103598497 B CN103598497 B CN 103598497B
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- glutinous rice
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Abstract
本发明公开了一种黎平香禾糯米花的制作方法,包括以下步骤:(1)蒸煮黎平香禾糯米饭,备用;(2)用竹篾条编制竹篾环,趁热放入糯米饭,压紧,成型;(3)糯米饭饼的烘培;(4)用山茶油煎制米花;(5)米花冷晾后用密封贮存。本发明采用的不锈钢蒸锅安全、卫生且耐用,性质稳定;将饭环改为糯米饭饼,以竹篾环为定型工具,高度和直径范围明确,薄厚均匀,干燥程度统一,在煎炸时受热均匀;在制作米花的过程中不加入糖,更有利于人体健康;烘干时间较短,且效果良好,不仅缩短了生产周期,提高了生产效率,避免受到环境影响和污染,制得的米花产品质量稳定;采用山茶油煎炸,油烟少,不仅能获得协调的香味,米花品质较高。
Description
技术领域
本发明涉及一种黎平香禾糯米花的制作方法。
背景技术
米花是将糯米炸制得到的油炸糯食。在现有技术中,米花多加入白糖炸成米花糖,如CN101822305公开的一种米花糖及其制作方法。又如爽脆米花的制作方法,包括蒸饭、制环、晾晒、过糖和油炸几道工序。制作爽脆米花,主要是将优质糯米用清水清洗2~3次后,均匀撒在铺有白纱布的蒸笼上,厚5~10cm,然后蒸煮成粒状糯米饭;将蒸成的糯米饭从蒸笼中取出来,趁热制成饭环,一般以圆形为好,环厚1~1.5cm,中间低些,边缘高出0.5~1cm;将制成的饭环曝晒,或放在通风阴凉处晾晒,经3~5天后,饭环硬化,饭粒干硬变脆即可;在晾晒过程中,每天过1次糖,将饭环浸在10%~15%的白砂糖水中3~5分钟,捞起沥干糖液后继续晾晒;将晒干的饭环投入沸腾的花生油中,并上下翻动,使花生油与饭环均匀即变成膨胀的、白中带黄的油炸米花。该米花的制作方法存在着不足。首先,蒸糯米饭时采用的蒸笼不耐用,并且将糯米放在白纱布上不是很卫生,因为白纱布长期使用而产生的有害物质不可预知,而仅靠消毒杀菌未必能达到预期效果,尤其是在高温蒸煮的情况下,糯米容易和白纱布中的某些化学成分发生反应。其次,饭环的薄厚不均,容易导致干燥程度不同,并在煎炸时出现受热不均的情况,影响煎炸效果和米花的脆度。第三,在饭环晾晒过程中每天过1次糖,虽然能够起到增甜作用,但是由于糖水具有粘性,在晾晒过程中容易吸附空气中的灰尘,使饭环受到污染;并且,由于饭环晾晒时间较长,受到环境的影响较大,制得的米花产品质量不稳定,导致生产周期过长,不利于米花的生产发展。最后,采用花生油进行煎炸,虽然能获得一定的香味,但是,由于花生油味道较重,油烟较多,不利于生产操作;并且本身含有花生烯酸,引发变态生理反应的机会较多,高温下易氧化,其油炸制品颜色深且不易长期储存。
发明内容
为了解决上述技术问题,本发明提供了一种黎平香禾糯米花的制作方法。
本发明提供了如下的技术方案:
一种黎平香禾糯米花的制作方法,包括以下步骤:
(1)蒸煮黎平香禾糯米饭,备用:
将黎平香禾糯米用温水清洗1~2次后,放进不锈钢蒸锅中,加入水,中火蒸煮20~30min至熟透,得到黎平香禾糯米饭,备用;
(2)用竹篾条编制竹篾环,趁热放入糯米饭,压紧,成型:
用竹篾条编成直径为10~15cm、高1.2~1.4cm的竹篾环,将糯米饭从蒸笼中取出趁热放入竹篾环中并压紧,待糯米饭稍微变硬而成形后将竹篾环取下,制成糯米饭饼,之后在糯米饭饼上涂上食用天然色素;
(3)糯米饭饼的烘培:
将制成的糯米饭饼放入烘烤箱中进行烘培,烘培温度为100℃~110℃,烘培时间为10~15min,待糯米饭饼变得干、硬、脆即可;
(4)用山茶油煎制米花:
将烘干的糯米饭饼放入沸腾的山茶油中,上下翻动,使山茶油与糯米饭饼充分接触,煎炸2~3min得到膨胀的、带有颜色的油炸米花;
(5)米花冷晾后用密封容器贮存,随吃随取,保持酥脆。
所述步骤(2)中的食用天然色素为红曲色素、紫胶色素、甜菜红、姜黄、β-胡萝卜素中的任一种或几种。
所述步骤(2)中的竹篾环直径为12~13cm。
所述步骤(2)中的竹篾环高为1.3cm。
所述步骤(3)中烘培温度为104℃~106℃。
所述步骤(3)中烘培时间为12~13min。
本发明技术方案的有益效果和依据如下:
首先,蒸糯米饭时采用的不锈钢蒸锅安全、卫生且耐用,性质稳定,即便是在高温蒸煮的情况下,也不会和糯米成分发生化学反应。其次,将饭环改为糯米饭饼,以竹篾环为定型工具,高度和直径范围明确,薄厚均匀,干燥程度统一,在煎炸时受热均匀,可取得较好的煎炸效果,有利于提高米花的脆度和风味。第三,在制作米花的过程中不加入糖,更有利于人体健康,避免含糖物质油炸后生成对人体有害的物质;烘干时间较短,且效果良好,不仅缩短了生产周期,提高了生产效率,也避免了在晾晒过程中受到环境影响和污染的情况,制得的米花产品质量稳定,有利于米花的生产发展。最后,采用山茶油煎炸,油烟少,不仅能获得协调的香味,还能得到品质较高的米花,并且对米花的颜色无太大影响。
本发明采用烘培工序,避免了现有技术中的米花制作周期过长和受环境影响较大的缺点。烘培的温度和时间直接影响了糯米饭饼的干燥程度,继而影响了后续的煎制工序。如果烘培时间过长或者烘培温度过高,导致糯米饭饼过于干燥,煎炸出来的米花可能偏硬;如果烘培时间过短或者烘培温度过低,导致糯米饭饼干燥度不够,导致煎炸出来的米花脆度不够,还会影响山茶油的成分。本发明采用的烘培时间和烘培温度合理,范围明确,能达到最佳的干燥效果,最大程度的保留糯米的营养。采用本发明方法,可大大缩短米花的制作时间和生产周期,在保证米花品质的同时提高米花的产率,并使米花质量稳定,受环境的影响减小。
本发明采用竹篾环,韧性佳,对糯米饭饼的定型作用较好,透气性强,隔热性好,具有操作方便、低碳环保的优点,并能降低生产成本。竹篾环中含有竹纤维,具有良好的透气性、瞬间吸水性和较强的耐磨性,同时又具有天然抗菌、抑菌、防臭等功能,因此,使用竹篾环有利于糯米饭饼的干燥。在糯米饭饼的定性过程中,还可融入竹篾环的清幽香味,配合耗时较少的烘培工艺,为增强米花的风味带来了意想不到的有益影响。经试验证明,采用竹篾环制作糯米饭饼的效果,优于采用手工、陶瓷环、金属质环等工具制作糯米饭饼制作米花的效果。糯米饭饼的薄厚、大小适中,范围明确,有利于干燥和受热均匀,配合山茶油进行煎炸,可达到最佳的煎炸效果,有利于增强米花的口感、风味和脆度。
本发明所用的食用天然色素,是指由天然资源获得的食用色素,为市售产品。食用天然色素主要从动物和植物组织及微生物中提取的色素,其中植物性着色剂占多数。市场上常见的天然色素有红曲色素、紫胶色素、甜菜红、姜黄、β-胡萝卜素等。红曲色素是由江米以水浸泡、蒸熟,加红曲霉发酵后制成红曲米,将之用乙醇提取得到,LD50=7000mg/kg。紫胶色素为紫胶虫在梧桐、芒果等寄生植物上的分泌物,是一种中药材;将之用水浸泡后取浆用盐酸酸化,加氯化钙使之沉淀,加酸酸化制得。甜菜红由红甜菜干加水浸泡而成。姜黄是将中药材姜黄用水浸泡而得,ADI为0~2.5mg/kg。Β-胡萝卜素的ADI为0~2.5mg/kg。本发明采用食用天然色素,无毒副作用,其食用安全性高于普通食品染料,尤其是在染色后进行煎炸的情况下,副作用小于普通食品染料。采用天然食用色素对糯米饭饼进行染色,可增加米花的色调,发挥着色作用。截至2008年5月15日,中国允许使用的天然色素有以下品种:茶黄色素、茶绿色素、多穗柯粽、柑橘黄、黑豆红、黑加仑红、红花黄、红米红、红曲米、红曲红、花生衣红、姜黄、姜黄素、焦糖色素、金樱子棕、菊花黄浸膏、可可壳色、辣椒橙、辣椒红、蓝锭果红、萝卜红、落葵红、玫瑰茄红、密蒙黄、葡萄皮红、桑椹红、沙棘黄、酸枣色、天然苋菜红、橡子壳棕、胭脂虫红、胭脂树橙、叶黄素、叶绿素铜钠盐、叶绿素铜钾盐、玉米黄、越橘红、藻蓝、栀子黄、栀子蓝、植物碳黑、紫草红、紫胶红。
本发明采用山茶油作为煎炸油,不仅能够避免米花煎炸过嫩或过老,减少操作中的油烟,其抗氧化性较强,可延长米花保存时间,且具有一定的食疗作用。山茶油营养丰富,富含维生素E和钙、铁、锌等微量元素,含脂肪酸(不饱和脂肪酸93%,其中油酸82%,亚油酸11%)、山茶甙、茶多酚、皂甙、鞣质,及富含抗氧化剂和具有消炎功效的角鲨烯,角鲨烯与黄酮类物质,对抗癌有着极佳的作用。山茶油未经农药化肥污染低温压榨、未经溶剂处理、未使用任何添加剂,不含黄曲霉素、胆固醇,其油性稳定、油烟少,不饱和脂肪酸比橄榄油高出10个百分点。用山茶油煎制米花,还能起到保护米花上的天然食用色素的作用,使天然食用色素不易脱色。
本发明采用的原料糯米为黎平香禾糯米,配合山茶油的使用,提高了米花的品质,丰富了米花的营养,并增强了米花的脆性。黎平香禾糯米是贵州省黎平县侗族人民在长期的生产、生活中,根据特殊气候、土壤和地理环境选育栽培出来的优良糯稻品种系列,是一种宝贵而独特的中国本土农作物品种遗传资源,当地群众把香禾糯种植在无任何生活污染和工业污染的乡村山冲水田,不施用任何化肥农药,只使用农家肥和打秧青绿叶沤肥。该产品具有米粒大、色泽洁白、糯性强、口感好、香味特浓等特点,素有“一家蒸饭满寨飘香”的美誉。同时,黎平香禾糯米富含维生素B及钙、磷、铁等多种微量元素,其蛋白质等含量都超过一般优质稻米,营养丰富,是一种纯天然绿色优质禾稻。黎平香禾糯米的感官特色如表1所示,理化指标如表2所示。
表1黎平香禾糯米的感官特色
表2黎平香禾糯米的理化指标
项目 | 要求 |
水份(%) | ≤14.5 |
直链淀粉(干基),(%) | ≤1.8 |
胶稠度(mm) | 100 |
蛋白质(%) | 7.0~9.5 |
白度(级) | ≥3 |
阴糯米率(%) | ≤2.0 |
碱消值(级) | ≥7.0 |
具体实施例方式
为了加深对本发明的理解,下面结合具体实施例对本发明作进一步详细的描述,但不构成对本发明保护范围的限定。
本发明所述的黎平香禾糯米花制作方法包括步骤:
(1)蒸煮黎平香禾糯米饭,备用:
将黎平香禾糯米用温水清洗1~2次后,放进不锈钢蒸锅中,加入水,中火蒸煮20~30min至熟透,得到黎平香禾糯米饭,备用;
(2)用竹篾条编制竹篾环,趁热放入糯米饭,压紧,成型:
用竹篾条编成直径为10~15cm、高1.2~1.4cm的竹篾环,将糯米饭从蒸笼中取出趁热放入竹篾环中并压紧,待糯米饭稍微变硬而成形后将竹篾环取下,制成糯米饭饼,之后在糯米饭饼上涂上食用天然色素;
(3)糯米饭饼的烘培:
将制成的糯米饭饼放入烘烤箱中进行烘培,烘培温度为100℃~110℃,烘培时间为10~15min,待糯米饭饼变得干、硬、脆即可;
(4)用山茶油煎制米花:
将烘干的糯米饭饼放入沸腾的山茶油中,上下翻动,使山茶油与糯米饭饼充分接触,煎炸2~3min得到膨胀的、带有颜色的油炸米花;
(5)米花冷晾后用密封容器贮存,随吃随取,保持酥脆。
在步骤(4)中,为了获得最佳的煎制效果,必须等到山茶油沸腾后才能放入糯米饭饼,上下翻动,因为油温不足将导致米花嫩而不香脆,煎炸时间过长将导致米花老而发苦。
采用本发明方法制作的米花,芳香爽口,酥、脆、香俱全,民族风味和特色浓厚。
实施例1
(1)蒸煮黎平香禾糯米饭,备用:
将黎平香禾糯米用温水清洗1次后,放进不锈钢蒸锅中,加入水,中火蒸煮20min至熟透,得到黎平香禾糯米饭,备用;
(2)用竹篾条编制竹篾环,趁热放入糯米饭,压紧,成型:
用竹篾条编成直径为10cm、高1.2m的竹篾环,将糯米饭从蒸笼中取出趁热放入竹篾环中并压紧,待糯米饭稍微变硬而成形后将竹篾环取下,制成糯米饭饼,之后在糯米饭饼上涂上食用天然色素;
(3)糯米饭饼的烘培:
将制成的糯米饭饼放入烘烤箱中进行烘培,烘培温度为100℃,烘培时间为10min,待糯米饭饼变得干、硬、脆即可;
(4)用山茶油煎制米花:
将烘干的糯米饭饼放入沸腾的山茶油中,上下翻动,使山茶油与糯米饭饼充分接触,煎炸2min得到膨胀的、带有颜色的油炸米花;
(5)米花冷晾后用密封容器贮存,随吃随取,保持酥脆。
实施例2
(1)蒸煮黎平香禾糯米饭,备用:
将黎平香禾糯米用温水清洗2次后,放进不锈钢蒸锅中,加入水,中火蒸煮30min至熟透,得到黎平香禾糯米饭,备用;
(2)用竹篾条编制竹篾环,趁热放入糯米饭,压紧,成型:
用竹篾条编成直径为15cm、高1.4cm的竹篾环,将糯米饭从蒸笼中取出趁热放入竹篾环中并压紧,待糯米饭稍微变硬而成形后将竹篾环取下,制成糯米饭饼,之后在糯米饭饼上涂上食用天然色素;
(3)糯米饭饼的烘培:
将制成的糯米饭饼放入烘烤箱中进行烘培,烘培温度为110℃,烘培时间为15min,待糯米饭饼变得干、硬、脆即可;
(4)用山茶油煎制米花:
将烘干的糯米饭饼放入沸腾的山茶油中,上下翻动,使山茶油与糯米饭饼充分接触,煎炸3min得到膨胀的、带有颜色的油炸米花;
(5)米花冷晾后用密封容器贮存,随吃随取,保持酥脆。
实施例3
(1)蒸煮黎平香禾糯米饭,备用:
将黎平香禾糯米用温水清洗1次后,放进不锈钢蒸锅中,加入水,中火蒸煮22min至熟透,得到黎平香禾糯米饭,备用;
(2)用竹篾条编制竹篾环,趁热放入糯米饭,压紧,成型:
用竹篾条编成直径为11cm、高1.2cm的竹篾环,将糯米饭从蒸笼中取出趁热放入竹篾环中并压紧,待糯米饭稍微变硬而成形后将竹篾环取下,制成糯米饭饼,之后在糯米饭饼上涂上食用天然色素;
(3)糯米饭饼的烘培:
将制成的糯米饭饼放入烘烤箱中进行烘培,烘培温度为102℃,烘培时间为11min,待糯米饭饼变得干、硬、脆即可;
(4)用山茶油煎制米花:
将烘干的糯米饭饼放入沸腾的山茶油中,上下翻动,使山茶油与糯米饭饼充分接触,煎炸2.2min得到膨胀的、带有颜色的油炸米花;
(5)米花冷晾后用密封容器贮存,随吃随取,保持酥脆。
实施例4
(1)蒸煮黎平香禾糯米饭,备用:
将黎平香禾糯米用温水清洗2次后,放进不锈钢蒸锅中,加入水,中火蒸煮24min至熟透,得到黎平香禾糯米饭,备用;
(2)用竹篾条编制竹篾环,趁热放入糯米饭,压紧,成型:
用竹篾条编成直径为12cm、高1.3cm的竹篾环,将糯米饭从蒸笼中取出趁热放入竹篾环中并压紧,待糯米饭稍微变硬而成形后将竹篾环取下,制成糯米饭饼,之后在糯米饭饼上涂上食用天然色素;
(3)糯米饭饼的烘培:
将制成的糯米饭饼放入烘烤箱中进行烘培,烘培温度为104℃,烘培时间为12min,待糯米饭饼变得干、硬、脆即可;
(4)用山茶油煎制米花:
将烘干的糯米饭饼放入沸腾的山茶油中,上下翻动,使山茶油与糯米饭饼充分接触,煎炸2.4min得到膨胀的、带有颜色的油炸米花;
(5)米花冷晾后用密封容器贮存,随吃随取,保持酥脆。
实施例5
(1)蒸煮黎平香禾糯米饭,备用:
将黎平香禾糯米用温水清洗1次后,放进不锈钢蒸锅中,加入水,中火蒸煮26min至熟透,得到黎平香禾糯米饭,备用;
(2)用竹篾条编制竹篾环,趁热放入糯米饭,压紧,成型:
用竹篾条编成直径为13cm、高1.4cm的竹篾环,将糯米饭从蒸笼中取出趁热放入竹篾环中并压紧,待糯米饭稍微变硬而成形后将竹篾环取下,制成糯米饭饼,之后在糯米饭饼上涂上食用天然色素;
(3)糯米饭饼的烘培:
将制成的糯米饭饼放入烘烤箱中进行烘培,烘培温度为106℃,烘培时间为13min,待糯米饭饼变得干、硬、脆即可;
(4)用山茶油煎制米花:
将烘干的糯米饭饼放入沸腾的山茶油中,上下翻动,使山茶油与糯米饭饼充分接触,煎炸2.6min得到膨胀的、带有颜色的油炸米花;
(5)米花冷晾后用密封容器贮存,随吃随取,保持酥脆。
实施例6
(1)蒸煮黎平香禾糯米饭,备用:
将黎平香禾糯米用温水清洗2次后,放进不锈钢蒸锅中,加入水,中火蒸煮28min至熟透,得到黎平香禾糯米饭,备用;
(2)用竹篾条编制竹篾环,趁热放入糯米饭,压紧,成型:
用竹篾条编成直径为14cm、高1.2cm的竹篾环,将糯米饭从蒸笼中取出趁热放入竹篾环中并压紧,待糯米饭稍微变硬而成形后将竹篾环取下,制成糯米饭饼,之后在糯米饭饼上涂上食用天然色素;
(3)糯米饭饼的烘培:
将制成的糯米饭饼放入烘烤箱中进行烘培,烘培温度为108℃,烘培时间为14min,待糯米饭饼变得干、硬、脆即可;
(4)用山茶油煎制米花:
将烘干的糯米饭饼放入沸腾的山茶油中,上下翻动,使山茶油与糯米饭饼充分接触,煎炸2.8min得到膨胀的、带有颜色的油炸米花;
(5)米花冷晾后用密封容器贮存,随吃随取,保持酥脆。
Claims (6)
1.一种黎平香禾糯米花的制作方法,其特征在于:包括以下步骤:
(1)蒸煮黎平香禾糯米饭,备用:
将黎平香禾糯米用温水清洗1~2次后,放进不锈钢蒸锅中,加入水,中火蒸煮20~30min至熟透,得到黎平香禾糯米饭,备用;
(2)用竹篾条编制竹篾环,趁热放入糯米饭,压紧,成型:
用竹篾条编成直径为10~15cm、高1.2~1.4cm的竹篾环,将糯米饭从蒸笼中取出趁热放入竹篾环中并压紧,待糯米饭稍微变硬而成形后将竹篾环取下,制成糯米饭饼,之后在糯米饭饼上涂上食用天然色素;
(3)糯米饭饼的烘培:
将制成的糯米饭饼放入烘烤箱中进行烘培,烘培温度为100℃~110℃,烘培时间为10~15min,待糯米饭饼变得干、硬、脆即可;
(4)用山茶油煎制米花:
将烘干的糯米饭饼放入沸腾的山茶油中,上下翻动,使山茶油与糯米饭饼充分接触,煎炸2~3min得到膨胀的、带有颜色的油炸米花;
(5)米花冷晾后用密封容器贮存,随吃随取,保持酥脆。
2.如权利要求1所述的一种黎平香禾糯米花的制作方法,其特征在于:所述步骤(2)中的天然食用色素为红曲色素、紫胶色素、甜菜红、姜黄、β-胡萝卜素中的任一种或几种。
3.如权利要求1所述的一种黎平香禾糯米花的制作方法,其特征在于:所述步骤(2)中的竹篾环直径为12~13cm。
4.如权利要求1所述的一种黎平香禾糯米花的制作方法,其特征在于:所述步骤(2)中的竹篾环高为1.3cm。
5.如权利要求1所述的一种黎平香禾糯米花的制作方法,其特征在于:所述步骤(3)中烘培温度为104℃~106℃。
6.如权利要求1所述的一种黎平香禾糯米花的制作方法,其特征在于:所述步骤(3)中烘培时间为12~13min。
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