CN103815455A - 一种果味花生及其制备方法 - Google Patents

一种果味花生及其制备方法 Download PDF

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CN103815455A
CN103815455A CN201410034436.2A CN201410034436A CN103815455A CN 103815455 A CN103815455 A CN 103815455A CN 201410034436 A CN201410034436 A CN 201410034436A CN 103815455 A CN103815455 A CN 103815455A
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姜阔
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Wuhe County Roc Food And Drink Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54Composite products, e.g. layered, coated, filled
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A23L25/25Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115Fatty acids or derivatives thereof; Fats or oils
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00Products with special structure
    • A23G2220/20Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

本发明公开了一种果味花生,由下列重量份的原料制成:花生米120-130、豌豆淀粉12-13、香橙15-20、草莓10-15、红糖3-4、黄油5-6、食盐1-2、茴香1-2、枸杞1-2、桑白皮1-2、鹭鸶兰1-2、开金锁1-2、食品改良剂1-2、水适量;本发明的果味花生,将香橙、草莓等水果融入到花生的制备中,添加的香橙具有浓烈的香味,具有生津止渴、疏肝理气、通乳等功效。草莓含有特殊的浓郁水果芳香,具有明目养肝、润肺生津、健脾和胃、利尿消肿、解热祛暑、美容养颜的作用。鹭鸶兰为百合科植物鹭鸶兰的根,味甘,性平,具有散瘀止痛、止血生肌的作用。开金锁为植物蓼科苦荞麦的根状茎,味酸、苦,性凉,归肺、肝、脾、胃、大肠经,具有 败毒抗癌、消肿敛血的作用。

Description

一种果味花生及其制备方法
技术领域
[0001] 本发明涉及一种食品及其工艺技术领域,特别涉及一种果味花生及其制备方法。背景技术
[0002] 我国是世界上的农业大国,同时也是花生第一大主产国和消费国,具有食用方便,营养丰富和口感味美的优点,花生的做法也是多种多样,不仅可以用来榨油,还可以用来做干果类食品、酱菜类食品。但是花生的做法大多口味较为单一,难以满足大众消费者的不同口味需求。随着人们生活水平的提高,在注重营养成分的同时,对口感、口味的要求也越来越高。本发明的果味花生,不仅味道融合了花生与水果的口味,还可以满足消费者对于健康食品的追求,具有很好的食用价值以及良好的市场前景。
发明内容
[0003] 本发明弥补了现有技术的不足,提供一种果味花生及其制备方法。
[0004] 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120-130、豌豆淀粉12-13、香橙15-20、草莓10-15、红糖3-4、黄油5-6、食盐1-2、茴香1_2、枸杞1_2、桑白皮1_2、鹭鸶兰1_2、开金锁1-2、食品改良剂1-2、水适量;
所述食品改良剂由下列重量份的原料制成:红米30-40、丝瓜20-30、黄花菜10-15、莲子10-15、鸡腿菇10-15、葡萄籽粉6-8、地丁 2_3、石榴叶3_4、萱草根4_5、荷蒂4-5、川贝母5-6、连翘3-4、元参2-3、瓜子金2-3、猪蹄汤10-12、水适量;将莲子、鸡腿菇炒熟,研磨成粉,再与洗净的红米混合均匀,放入蒸笼中蒸熟,捣成泥状,得混合泥;将丝瓜、黄花菜打成菜汁,再与葡萄籽粉混合均匀,得混合汁;将地丁、石榴叶、萱草根、荷蒂、川贝母、连翘、元参、瓜子金晒干后研磨成粉加入猪蹄汤中混合均匀,再加入适量水文火煎煮1-2小时,滤掉沉渣得煎煮液;将所得的混合泥、混合汁、煎煮液以及其它剩余成分混合,小火煮沸、搅拌20-30分钟,冷却、喷雾干燥,即得。
[0005] 所述花生的制备的具体步骤如下:
(1)将花生米洗净后与食盐、茴香加入适量水中大火煮沸后转小火慢煮20-30分钟,取出花生米,备用;
(2)将枸杞、桑白皮、鹭鸶兰、开金锁加入适量水中文火煎煮1-2小时,滤掉沉渣,喷雾干燥,得干燥粉;
(3)将豌豆淀粉与步骤2所得的干燥粉混合均匀后放入炒锅中炒香,得炒熟粉;
(4)将香橙、草莓洗净取其果肉,放入打汁机中打汁,得水果汁;
(5)将红糖、黄油放入烧热的锅中,加热至融化,停止加热,再加入步骤3的炒熟粉、步骤4的水果汁以及其它剩余成分混合,搅拌均匀,得混合物料;
(6)将步骤5所得的混合物料均匀地裹在步骤I所得的花生米上,再放入烤箱中烤熟,即可。[0006] 本发明的有益效果:
本发明的果味花生,将香橙、草莓等水果融入到花生的制备中,添加的香橙具有浓烈的香味,具有生津止渴、疏肝理气、通乳等功效。草莓含有特殊的浓郁水果芳香,具有明目养肝、润肺生津、健脾和胃、利尿消肿、解热祛暑、美容养颜的作用。鹭鸶兰为百合科植物鹭鸶兰的根,味甘,性平,具有散瘀止痛、止血生肌的作用。开金锁为植物寥科苦荞麦的根状茎,味酸、苦,性凉,归肺、肝、脾、胃、大肠经,具有败毒抗癌、消肿敛血的作用。
具体实施方案
[0007] 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125、豌豆淀粉12、香橙18、草莓13、红糖3、黄油5、食盐1、茴香2、枸杞1、桑白皮1、鹭鸶兰1、开金锁2、食品改良剂1、水适量;
所述食品改良剂由下列重量份(kg)的原料制成:红米35、丝瓜25、黄花菜13、莲子13、鸡腿菇13、葡萄籽粉7、地丁 3、石榴叶4、萱草根4、荷蒂5、川贝母5、连翘4、元参2、瓜子金
3、猪蹄汤11、水适量;将莲子、鸡腿菇炒熟,研磨成粉,再与洗净的红米混合均匀,放入蒸笼中蒸熟,捣成泥状,得混合泥;将丝瓜、黄花菜打成菜汁,再与葡萄籽粉混合均匀,得混合汁;将地丁、石榴叶、萱草根、荷蒂、川贝母、连翘、元参、瓜子金晒干后研磨成粉加入猪蹄汤中混合均匀,再加入适量水文火煎煮1.5小时,滤掉沉渣得煎煮液;将所得的混合泥、混合汁、煎煮液以及其它剩余成分混合,小火煮沸、搅拌25分钟,冷却、喷雾干燥,即得。
[0008] 花生的制备方法的具体步骤如下:
(1)将花生米洗净后与食盐、茴香加入适量水中大火煮沸后转小火慢煮25分钟,取出花生米,备用;
(2)将枸杞、桑白皮、鹭鸶兰、开金锁加入适量水中文火煎煮1.5小时,滤掉沉渣,喷雾干燥,得干燥粉;
(3)将豌豆淀粉与步骤2所得的干燥粉混合均匀后放入炒锅中炒香,得炒熟粉;
(4)将香橙、草莓洗净取其果肉,放入打汁机中打汁,得水果汁;
(5)将红糖、黄油放入烧热的锅中,加热至融化,停止加热,再加入步骤3的炒熟粉、步骤4的水果汁以及其它剩余成分混合,搅拌均匀,得混合物料;
(6)将步骤5所得的混合物料均匀地裹在步骤I所得的花生米上,再放入烤箱中烤熟,即可。

Claims (2)

1.一种果味花生,其特征在于,由下列重量份的原料制成:花生米120-130、豌豆淀粉12-13、香澄15-20、草毒10-15、红糖3-4、黄油5-6、食盐1-2、茵香1-2、构祀1_2、桑白皮1-2、鹭鸶兰1-2、开金锁1-2、食品改良剂1-2、水适量; 所述食品改良剂由下列重量份的原料制成:红米30-40、丝瓜20-30、黄花菜10-15、莲子10-15、鸡腿菇10-15、葡萄籽粉6-8、地丁 2_3、石榴叶3_4、萱草根4_5、荷蒂4_5、川贝母5-6、连翘3-4、元参2-3、瓜子金2-3、猪蹄汤10-12、水适量;将莲子、鸡腿菇炒熟,研磨成粉,再与洗净的红米混合均匀,放入蒸笼中蒸熟,捣成泥状,得混合泥;将丝瓜、黄花菜打成菜汁,再与葡萄籽粉混合均匀,得混合汁;将地丁、石榴叶、萱草根、荷蒂、川贝母、连翘、元参、瓜子金晒干后研磨成粉加入猪蹄汤中混合均匀,再加入适量水文火煎煮1-2小时,滤掉沉渣得煎煮液;将所得的混合泥、混合汁、煎煮液以及其它剩余成分混合,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I所述果味花生,其特征在于,制备方法的具体步骤如下: (1)将花生米洗净后与食盐、茴香加入适量水中大火煮沸后转小火慢煮20-30分钟,取出花生米,备用; (2)将枸杞、桑白皮、鹭鸶兰、开金锁加入适量水中文火煎煮1-2小时,滤掉沉渣,喷雾干燥,得干燥粉; (3)将豌豆淀粉与步骤2所得的干燥粉混合均匀后放入炒锅中炒香,得炒熟粉; (4)将香橙、草莓洗净取其果肉,放入打汁机中打汁,得水果汁; (5)将红糖、黄油放入烧热的锅中,加热至融化,停止加热,再加入步骤3的炒熟粉、步骤4的水果汁以及其它剩余成分混合,搅拌均匀,得混合物料; (6)将步骤5所得的混合物料均匀地裹在步骤I所得的花生米上,再放入烤箱中烤熟,即可。
CN201410034436.2A 2014-01-24 2014-01-24 一种果味花生及其制备方法 Pending CN103815455A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104161277A (zh) * 2014-06-27 2014-11-26 合肥徽之皇食品集团有限公司 一种可可粉混合烘烤的花生米及其制备方法

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CN103380920A (zh) * 2013-06-25 2013-11-06 吴瑞凤 一种奶油咸干花生的制作方法
CN103404679A (zh) * 2013-07-15 2013-11-27 安徽皖山食品有限公司 一种裹衣花生及其制备方法
CN103404907A (zh) * 2013-06-24 2013-11-27 吴瑞凤 一种香辣味雪花花生及其制备方法
CN103494274A (zh) * 2013-10-15 2014-01-08 皖东天都调味食品有限责任公司 一种奶味酱花生

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Publication number Priority date Publication date Assignee Title
CN103404907A (zh) * 2013-06-24 2013-11-27 吴瑞凤 一种香辣味雪花花生及其制备方法
CN103380920A (zh) * 2013-06-25 2013-11-06 吴瑞凤 一种奶油咸干花生的制作方法
CN103404679A (zh) * 2013-07-15 2013-11-27 安徽皖山食品有限公司 一种裹衣花生及其制备方法
CN103494274A (zh) * 2013-10-15 2014-01-08 皖东天都调味食品有限责任公司 一种奶味酱花生

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104161277A (zh) * 2014-06-27 2014-11-26 合肥徽之皇食品集团有限公司 一种可可粉混合烘烤的花生米及其制备方法

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Application publication date: 20140528