CN103815450A - 一种麻辣口水花生及其制备方法 - Google Patents
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Abstract
本发明公开了一种麻辣口水花生,由下列重量份的原料制成:花生米100-110、木瓜15-20、菠萝10-15、榄仁果仁8-10、海苔4-5、竹笋6-7、八角1-2、红袍花椒1-2、干红辣椒2-3、食盐2-3、橄榄油4-5、黄皮核1-2、甘蔗叶1-2、韭菜籽1-2、钩藤1-2、食品添加剂1-2、水适量;本发明的花生,不仅麻辣爽口、口感酥脆,其保健养生价值全面,长期食用,有益于人体健康。
Description
技术领域
本发明涉及一种食品及其工艺技术领域,特别涉及一种麻辣口水花生及其制备方法。
背景技术
花生又名落花生,原产于南美洲一带,花生是高能、高蛋白和高脂类的植物性食物,被人们誉为“植物肉”,不含胆固醇和反式脂肪酸,而且富含微量营养素,植物固醇、白藜芦醇、异黄酮、抗氧化剂等物质,有重要的保健作用,更是乳、肉食物的优秀替代品,对平衡膳食、改善中国居民的营养与健康状况具有重要作用。同时花生在营养不良、脾胃失调、咳嗽痰喘、乳汁缺少等症中具有很好的疗效。目前市场上用花生制作的食品可谓是种类繁多,但是大多食品在满足口感的同时营养价值与功能却单一,不能满足人们对于对于饮食健康的要求,本发明的花生不仅麻辣爽口,添加的保健食材可以一定程度上满足人们对于健康的追求。
发明内容
本发明弥补了现有技术的不足,提供一种麻辣口水花生及其制备方法。
本发明的技术方案如下:
本发明花生由下列重量份的原料制成:花生米100-110、木瓜15-20、菠萝10-15、榄仁果仁8-10、海苔4-5、竹笋6-7、八角1-2、红袍花椒1-2、干红辣椒2-3、食盐2-3、橄榄油4-5、黄皮核1-2、甘蔗叶1-2、韭菜籽1-2、钩藤1-2、食品添加剂1-2、水适量;
所述食品添加剂由下列重量份的原料制成:花生30-40、栗子20-30、蟹黄15-20、芹菜20-25、红萝卜缨10-15、桑葚20-25、螺旋藻粉6-8、峨参叶3-4、灵芝草2-3、三七4-5、山楂叶5-6、山茱萸3-4、代代花2-3、广木香3-4、糙米汤10-12、水适量;制备方法是将花生、栗子去壳后放入炒锅中翻炒至有香味溢出,研磨成粉,得混合粉;将芹菜、红萝卜缨、桑葚洗净放入榨汁机中打成果汁,加入蟹黄加热至煮沸,再研磨成浆,得混合浆;将峨参叶、灵芝草、三七、山楂叶、山茱萸、代代花、广木香混合,再加入适量水文火煎煮1-2小时,滤掉沉渣,得煎煮液;将所得的混合粉、混合浆、煎煮液、糙米汤以及其它剩余成分混合均匀,小火煮沸、搅拌20-30分钟,冷却、喷雾干燥,即得。
所述花生的制备的具体步骤如下:
(1)将竹笋洗净、切片,与花生米放入适量水中,中火加热至煮沸,再浸泡10-12小时,取出,备用;
(2)将木瓜、菠萝取其果肉,放入打汁机中打成果汁,喷雾干燥,得果粉;
(3)将榄仁果仁放入炒锅中炒熟,研磨成粉,再与步骤2的果粉混合均匀,得混合粉;
(4)将黄皮核、甘蔗、韭菜籽、钩藤加入适量水中文火加热1-2小时,滤掉沉渣,得煎煮液;
(5)将八角、红袍花椒、干红辣椒研磨成粉,与食盐、橄榄油一起放入锅中小火加热至有香味溢出,再加入步骤3的混合粉、步骤4的煎煮液以及其它剩余成分混合,搅拌成糊状,停止加热,得混合糊,备用;
(6)将步骤1的花生米与步骤5的混合糊混合均匀,使花生被混合糊充分包裹均匀,再放入烤箱中烤干,即可。
本发明的有益效果:
本发明的花生,不仅麻辣爽口、口感酥脆,其保健养生价值全面,长期食用,有益于人体健康。添加的木瓜具有养颜美容、抗肿瘤、平肝和胃、舒筋络、活筋骨、降血压等作用。榄仁果仁具有清热解毒的作用。橄榄油具有抗菌消炎、抗衰老、防癌、改善消化系统、提高内分泌系统、促进血液循环等作用。添加的钩藤属于茜草科钩藤属,味甘、微苦,性微寒;归肝、心包经,具有清热平肝、熄风止痉的功效。芸香科植物黄皮的干燥成熟种子,味 苦、辛,性微温,具有理气、止痛、散郁、拔毒之功效。
具体实施方案
下面结合以下具体实施方式对本发明作进一步的详细描述:
称取下列重量份(kg)的原料制成:花生米105、木瓜18、菠萝13、榄仁果仁9、海苔5、竹笋6、八角1、红袍花椒2、干红辣椒3、食盐3、橄榄油5、黄皮核1、甘蔗叶2、韭菜籽1、钩藤2、食品添加剂1、水适量;
所述食品添加剂由下列重量份(kg)的原料制成:花生35、栗子25、蟹黄16、芹菜24、红萝卜缨13、桑葚23、螺旋藻粉7、峨参叶3、灵芝草2、三七4、山楂叶5、山茱萸3、代代花2、广木香4、糙米汤12、水适量;制备方法是将花生、栗子去壳后放入炒锅中翻炒至有香味溢出,研磨成粉,得混合粉;将芹菜、红萝卜缨、桑葚洗净放入榨汁机中打成果汁,加入蟹黄加热至煮沸,再研磨成浆,得混合浆;将峨参叶、灵芝草、三七、山楂叶、山茱萸、代代花、广木香混合,再加入适量水文火煎煮2小时,滤掉沉渣,得煎煮液;将所得的混合粉、混合浆、煎煮液、糙米汤以及其它剩余成分混合均匀,小火煮沸、搅拌25分钟,冷却、喷雾干燥,即得。
花生的制备方法的具体步骤如下:
(1)将竹笋洗净、切片,与花生米放入适量水中,中火加热至煮沸,再浸泡11小时,取出,备用;
(2)将木瓜、菠萝取其果肉,放入打汁机中打成果汁,喷雾干燥,得果粉;
(3)将榄仁果仁放入炒锅中炒熟,研磨成粉,再与步骤2的果粉混合均匀,得混合粉;
(4)将黄皮核、甘蔗、韭菜籽、钩藤加入适量水中文火加热1.5小时,滤掉沉渣,得煎煮液;
(5)将八角、红袍花椒、干红辣椒研磨成粉,与食盐、橄榄油一起放入锅中小火加热至有香味溢出,再加入步骤3的混合粉、步骤4的煎煮液以及其它剩余成分混合,搅拌成糊状,停止加热,得混合糊,备用;
(6)将步骤1的花生米与步骤5的混合糊混合均匀,使花生被混合糊充分包裹均匀,再放入烤箱中烤干,即可。
Claims (2)
1.一种麻辣口水花生,其特征在于,由下列重量份的原料制成:花生米100-110、木瓜15-20、菠萝10-15、榄仁果仁8-10、海苔4-5、竹笋6-7、八角1-2、红袍花椒1-2、干红辣椒2-3、食盐2-3、橄榄油4-5、黄皮核1-2、甘蔗叶1-2、韭菜籽1-2、钩藤1-2、食品添加剂1-2、水适量;
所述食品添加剂由下列重量份的原料制成:花生30-40、栗子20-30、蟹黄15-20、芹菜20-25、红萝卜缨10-15、桑葚20-25、螺旋藻粉6-8、峨参叶3-4、灵芝草2-3、三七4-5、山楂叶5-6、山茱萸3-4、代代花2-3、广木香3-4、糙米汤10-12、水适量;制备方法是将花生、栗子去壳后放入炒锅中翻炒至有香味溢出,研磨成粉,得混合粉;将芹菜、红萝卜缨、桑葚洗净放入榨汁机中打成果汁,加入蟹黄加热至煮沸,再研磨成浆,得混合浆;将峨参叶、灵芝草、三七、山楂叶、山茱萸、代代花、广木香混合,再加入适量水文火煎煮1-2小时,滤掉沉渣,得煎煮液;将所得的混合粉、混合浆、煎煮液、糙米汤以及其它剩余成分混合均匀,小火煮沸、搅拌20-30分钟,冷却、喷雾干燥,即得。
2.根据权利要求书1所述麻辣口水花生,其特征在于,制备方法的具体步骤如下:
(1)将竹笋洗净、切片,与花生米放入适量水中,中火加热至煮沸,再浸泡10-12小时,取出,备用;
(2)将木瓜、菠萝取其果肉,放入打汁机中打成果汁,喷雾干燥,得果粉;
(3)将榄仁果仁放入炒锅中炒熟,研磨成粉,再与步骤2的果粉混合均匀,得混合粉;
(4)将黄皮核、甘蔗、韭菜籽、钩藤加入适量水中文火加热1-2小时,滤掉沉渣,得煎煮液;
(5)将八角、红袍花椒、干红辣椒研磨成粉,与食盐、橄榄油一起放入锅中小火加热至有香味溢出,再加入步骤3的混合粉、步骤4的煎煮液以及其它剩余成分混合,搅拌成糊状,停止加热,得混合糊,备用;
(6)将步骤1的花生米与步骤5的混合糊混合均匀,使花生被混合糊充分包裹均匀,再放入烤箱中烤干,即可。
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