CN103689695A - 一种乳香蛋白花生酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种乳香蛋白花生酱及其制备方法,是由下述原料制成:花生仁、花生蛋白粉、乳清蛋白粉、炼乳、薏苡仁粉、松仁粉、薏仁油、生地、丹皮、大青叶、葛根、枳椇子、洋薊、莲房、鱼腥草、鲜白茅根、辣椒酱、红油、食盐、米醋、植物油、水适量;本发明乳香蛋白花生酱,添加多种高蛋白成分,丰富营养,还增加洋薊能清肝明目,治疗消化不良,改善胃肠功能;大青叶有抗菌解毒的功效,食用安全放心,够增加食欲、开胃和下饭,添加辣椒酱在里面,增加了色泽,使色、香、味俱全,是一种营养丰富、食用方便的绿色食品。
Description
技术领域
本发明涉及一种食品加工领域,尤其涉及一种乳香蛋白花生酱及其制备方法。
背景技术
花生果具有很高的营养价值,内含丰富的脂肪和蛋白质,还含有丰富的维生素及矿质元素,有促进脑细胞发育,增强记忆的功能。由花生仁为主原料加工得到的花生酱,因品质细腻,香气浓郁,是群众喜爱的香味调味品之一。
随着人们生活水平的提高,传统的花生酱因成分单一而影响其营养结构及口味,不能满足现代人对口味多样化,营养丰富化的要求,本发明提供一种乳香蛋白花生酱,风味独特,迎合人们的需求。
发明内容
本发明克服了现有技术不足,提供了一种乳香蛋白花生酱及其制备方法。
本发明是通过以下技术方案实现的:
一种乳香蛋白花生酱,由下述重量份的原料制成:
花生仁40-50、花生蛋白粉10-13、乳清蛋白粉8-10、炼乳8-12、薏苡仁粉8-13、松仁粉7-14、薏仁油2-3、生地1-2、丹皮2-3、大青叶2-3、葛根1-2、枳椇子1-2、洋薊2-3、莲房1-2、鱼腥草1-2、鲜白茅根3-5、辣椒酱10-15、红油3-5、食盐4-10、米醋4-8、植物油4-8、水适量。
所述的乳香蛋白花生酱的制备方法,包括以下步骤:
(1)、将植物物油入锅加热至80-95℃,加入除杂去衣花生仁,小火均匀翻炒至熟香,捞出花生仁沥干余油,烘干后破碎至4-8目颗粒,得花生仁碎,余油与红油、辣椒酱搅拌均匀,入蒸汽柜蒸熟,得熟辣椒酱;
(2)、将生地、丹皮、大青叶、葛根等中药原料混合,加7-12倍水煎煮1-2.5小时,过滤去渣,得中药液;
(3)、将薏苡仁粉、松仁粉混匀文火炒制出香,加5-8倍水煮至沸腾,将乳清蛋白粉与3-5倍水搅拌溶解,与中药液、炼乳加入沸腾锅内,搅拌均匀,文火熬煮至稠状,得稠浆;
(4)、将花生仁碎与其他剩余原料混合,加入花生仁碎重量的0.5-0.8倍水,搅拌均匀,浸泡1-2小时,入锅文火焖煮制微干,加入熟辣椒酱煸炒均匀,倒入稠浆搅拌均匀,入蒸汽柜蒸制熟香即得。
与现有技术相比,本发明的优点是:
本发明乳香蛋白花生酱,添加多种高蛋白成分,丰富营养,还增加洋薊能清肝明目,治疗消化不良,改善胃肠功能;大青叶有抗菌解毒的功效,食用安全放心,够增加食欲、开胃和下饭,添加辣椒酱在里面,增加了色泽,使色、香、味俱全,是一种营养丰富、食用方便的绿色食品。
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:
一种乳香蛋白花生酱,由下述重量(斤)的原料制成:
花生仁50、花生蛋白粉10、乳清蛋白粉8、炼乳10、薏苡仁粉12、松仁粉10、薏仁油2、生地2、丹皮3、大青叶2、葛根1、枳椇子1、洋薊2、莲房2、鱼腥草2、鲜白茅根5、辣椒酱15、红油4、食盐6、米醋8、植物油8、水适量。
所述的乳香蛋白花生酱的制备方法,包括以下步骤:
(1)、将植物物油入锅加热至95℃,加入除杂去衣花生仁,小火均匀翻炒至熟香,捞出花生仁沥干余油,烘干后破碎至4目颗粒,得花生仁碎,余油与红油、辣椒酱搅拌均匀,入蒸汽柜蒸熟,得熟辣椒酱;
(2)、将生地、丹皮、大青叶、葛根等中药原料混合,加8倍水煎煮2小时,过滤去渣,得中药液;
(3)、将薏苡仁粉、松仁粉混匀文火炒制出香,加8倍水煮至沸腾,将乳清蛋白粉与3倍水搅拌溶解,与中药液、炼乳加入沸腾锅内,搅拌均匀,文火熬煮至稠状,得稠浆;
(4)、将花生仁碎与其他剩余原料混合,加入花生仁碎重量的0.8倍水,搅拌均匀,浸泡2小时,入锅文火焖煮制微干,加入熟辣椒酱煸炒均匀,倒入稠浆搅拌均匀,入蒸汽柜蒸制熟香即得。
Claims (2)
1.一种乳香蛋白花生酱,其特征在于是由下述重量份的原料制成:
花生仁40-50、花生蛋白粉10-13、乳清蛋白粉8-10、炼乳8-12、薏苡仁粉8-13、松仁粉7-14、薏仁油2-3、生地1-2、丹皮2-3、大青叶2-3、葛根1-2、枳椇子1-2、洋薊2-3、莲房1-2、鱼腥草1-2、鲜白茅根3-5、辣椒酱10-15、红油3-5、食盐4-10、米醋4-8、植物油4-8、水适量。
2.一种如权利要求1所述的乳香蛋白花生酱的制备方法,其特征在于包括以下步骤:
(1)、将植物物油入锅加热至80-95℃,加入除杂去衣花生仁,小火均匀翻炒至熟香,捞出花生仁沥干余油,烘干后破碎至4-8目颗粒,得花生仁碎,余油与红油、辣椒酱搅拌均匀,入蒸汽柜蒸熟,得熟辣椒酱;
(2)、将生地、丹皮、大青叶、葛根等中药原料混合,加7-12倍水煎煮1-2.5小时,过滤去渣,得中药液;
(3)、将薏苡仁粉、松仁粉混匀文火炒制出香,加5-8倍水煮至沸腾,将乳清蛋白粉与3-5倍水搅拌溶解,与中药液、炼乳加入沸腾锅内,搅拌均匀,文火熬煮至稠状,得稠浆;
(4)、将花生仁碎与其他剩余原料混合,加入花生仁碎重量的0.5-0.8倍水,搅拌均匀,浸泡1-2小时,入锅文火焖煮制微干,加入熟辣椒酱煸炒均匀,倒入稠浆搅拌均匀,入蒸汽柜蒸制熟香即得。
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Cited By (8)
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CN103932302A (zh) * | 2014-04-14 | 2014-07-23 | 合肥市龙乐食品有限公司 | 一种红枣补血花生酱 |
CN103932304A (zh) * | 2014-04-14 | 2014-07-23 | 合肥市金乡味工贸有限责任公司 | 一种香蕉酸奶花生酱 |
CN103932299A (zh) * | 2014-04-14 | 2014-07-23 | 合肥市金乡味工贸有限责任公司 | 一种乌鸡花生酱 |
CN103932306A (zh) * | 2014-04-14 | 2014-07-23 | 合肥市龙乐食品有限公司 | 一种柠檬花生酱 |
CN103932305A (zh) * | 2014-04-14 | 2014-07-23 | 合肥市龙乐食品有限公司 | 一种桂花板栗花生酱 |
CN103932303A (zh) * | 2014-04-14 | 2014-07-23 | 合肥市龙乐食品有限公司 | 一种荷叶乌梅花生酱 |
CN104664463A (zh) * | 2015-02-04 | 2015-06-03 | 张翔 | 一种花生酱 |
CN104799358A (zh) * | 2015-04-14 | 2015-07-29 | 山东金豆子花生制品有限公司 | 一种风味花生酱的生产方法 |
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CN103932303A (zh) * | 2014-04-14 | 2014-07-23 | 合肥市龙乐食品有限公司 | 一种荷叶乌梅花生酱 |
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