CN103919042B - 草莓味锅巴的制备方法 - Google Patents

草莓味锅巴的制备方法 Download PDF

Info

Publication number
CN103919042B
CN103919042B CN201410154194.0A CN201410154194A CN103919042B CN 103919042 B CN103919042 B CN 103919042B CN 201410154194 A CN201410154194 A CN 201410154194A CN 103919042 B CN103919042 B CN 103919042B
Authority
CN
China
Prior art keywords
strawberry
powder
dry powder
dry
crispy rice
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN201410154194.0A
Other languages
English (en)
Other versions
CN103919042A (zh
Inventor
陆昱森
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Huo Yanfeng
Original Assignee
Ningbo Yinzhou Fengming Industrial Product Design Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ningbo Yinzhou Fengming Industrial Product Design Co Ltd filed Critical Ningbo Yinzhou Fengming Industrial Product Design Co Ltd
Priority to CN201410154194.0A priority Critical patent/CN103919042B/zh
Publication of CN103919042A publication Critical patent/CN103919042A/zh
Application granted granted Critical
Publication of CN103919042B publication Critical patent/CN103919042B/zh
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • 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
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

本发明公开了一种草莓味锅巴的制备方法,它由下述顺序的步骤制备得到:1)先将草莓制成草莓干粉;2)将薏米、大麦分别制成薏米粉、大麦粉;3)将步骤1)和步骤2)制得的草莓干粉、薏米粉同鲜奶混合并搅匀,同时加入蜂蜜、山梨酸钾、步骤2)制得的大麦粉,揉制成面团原料;所述面团原料各组分的重量百分比为:草莓干粉40%-55%,鲜奶10%-15%,薏米粉10%-25%,大麦粉5%-25%,蜂蜜1%-5%,山梨酸钾0.2%-0.5%;4)将步骤3)制得的面团原料挤压结实,再切成片放入烤箱中烤成后拿出撒上草莓干粉和糖精搅拌均匀的混合粉料即可。按本发明制作出来的草莓味锅巴具有制作简单、营养丰富、风味独特的特点。

Description

草莓味锅巴的制备方法
技术领域
[0001] 本发明涉及一种食品的制备方法,具体是指一种草莓味锅巴的制备方法。
背景技术
[0002]目前锅巴是深受广大消费者喜爱的小食品,已有大米锅巴、小米锅巴、大豆锅巴等多种产品,配料主要以米或面类、淀粉和风味调料组成。锅巴食用方便、易于消化,即可成为休闲食品,又可成为餐桌佳肴;随着生活水平的提高,人们对日常食品的要求不断提高,在讲究营养均衡的同时也追求食品的独特风味,目前市场上的锅巴因原料品种较少,营养价值有一定的局限,也缺乏独特的风味,而且制作方法较为复杂。
发明内容
[0003] 本发明要解决的技术问题是,克服以上现有技术的缺点:提供一种既有丰富营养又有独特风味的草莓味锅巴的制备方法。
[0004] 为解决上述技术问题,本发明提供的技术方案为:
[0005] 一种草莓味锅巴的制备方法,它由下述顺序的步骤制备得到:
[0006] I)先将新鲜草莓去叶子,切成5〜1mm厚的草莓片,用1.0-1.5g/l食盐水浸泡处理15-20分钟,然后捞出将水沥干,之后将草莓片放置在阴凉处进行风干,直至草莓片变成草莓干,最后将草莓片制成草莓干粉以待用;
[0007] 2)将薏米、大麦分别制成薏米粉、大麦粉以备用;
[0008] 3)将鲜奶和步骤I)制得的草莓干粉、步骤2)制得的薏米粉混合并搅拌,搅拌的同时加入蜂蜜、山梨酸钾和步骤2)制得的大麦粉,并揉制成面团原料;所述面团原料各组分的重量百分比为:草莓干粉40%-55%,鲜奶10%-15%,薏米粉10%-25%,大麦粉5%_25%,蜂蜜1%-5%,山梨酸钾 0.2%-0.5% ;
[0009] 4)将步骤3)中制得的面团原料压入模具中并挤压结实,再切成厚度为2-4mm的片状放入200-205°C的烤箱中烤5-10分钟;
[0010] 5)将步骤I)制得的草莓干粉和糖精搅拌均匀成混合粉料,均匀撒在步骤4)烤制后的草莓味锅巴上,最后采用塑料袋真空包装即可;所述混合粉料中糖精与草莓干粉的重量比为1:5-6。
[0011] 在步骤I)中,风干时间为1-2天,风干期间每隔2-3小时翻一次面。
[0012] 进一步地,所述草莓干的含水量为8%〜10%。
[0013] 步骤I)中用食盐水浸泡的目的是用于漂洗和杀菌。
[0014] 本发明的有益效果是:草莓营养价值高,含丰富的维生素C,有帮助消化的功效,另外薏米和大麦都有各自的功效和作用,如薏米具有丰富的营养和药用价值,薏米含有多种维生素和矿物质,有促进新陈代谢和减少肠胃负担的作用,薏米能增强肾功能,并有清热利尿的作用,薏米还有防癌的作用,其抗癌的有效成分中包括砸元素,能有效抑制癌细胞的增殖,薏米中含有一定的维生素E,有美白、抗老化的功效;大麦有健脾消食,除热止渴,利小便的功效。
[0015] 按照本发明的配方制作出来的草莓味锅巴保持了草莓的水果风味与营养成分,同时配以薏米,大麦的功效,为市场新增了一种老幼皆爱的健康风味食品,同时本发明的制作方法简单尚效,大大提尚了生广效率。
具体实施方式
[0016] 下面用具体实施例对本发明做进一步详细说明,但本发明不仅局限于以下具体实施例。
[0017] 实施例一
[0018] 按照下述步骤制备:
[0019] I)先将新鲜草莓去叶子,切成5毫米厚的草莓片,用浓度为1.0g/Ι的食盐水浸泡处理15分钟,然后捞出置于网漏中5分钟将水沥干,之后将草莓片放置在阴凉处进行风干2天,并每隔2小时翻一次面,直至草莓片变成草莓干,采用市售的碾磨机器将草莓干制成草莓干粉;
[0020] 2)采用市售的碾磨机器将1.6千克薏米、1.6千克大麦分别制成1.6千克薏米粉、1.6千克大麦粉;
[0021] 3)从步骤I)制得的草莓干粉中取5千克与1.6千克薏米粉、1.5千克鲜奶混合并搅拌,搅拌同时加入1.6千克大麦粉、0.27千克蜂蜜、0.03千克山梨酸钾揉制成面团原料;
[0022] 4)将面团原料压入模具中并用食品模具挤压结实,再采用市售的切片机将其切成厚度2毫米的片状放入200°C的烤箱中烤制7分钟;
[0023] 5)从步骤I)制得的草莓干粉中取0.04千克与0.2千克糖精搅拌均匀成混合粉料,撒在烤制后的草莓味锅巴上,最后采用塑料袋真空包装即可。
[0024] 上述制得的草莓味锅巴由于加入了较多量的鲜奶,奶香味更浓,加上草莓的独特香味,味道和口感更好。
[0025] 实施例二
[0026] 按照下述步骤制备:
[0027] I)先将新鲜草莓去叶子,切成7毫米厚的草莓片,用浓度为1.2g/l的食盐水浸泡处理20分钟,然后捞出置于网漏中6分钟将水沥干,之后将草莓片放置在阴凉处进行风干2天,并每隔3小时翻一次面,直至草莓片变成草莓干,采用市售的碾磨机器将草莓干制成草莓干粉;
[0028] 2)采用市售的碾磨机器将2千克薏米、2千克大麦分别制成2千克薏米粉、2千克大麦粉;
[0029] 3)从步骤I)制得的草莓干粉中取4.5千克与2千克薏米粉、1.3千克鲜奶混合并搅拌,搅拌同时加入2千克大麦粉、0.15千克蜂蜜、0.05千克山梨酸钾揉制成面团原料;
[0030] 4)将面团原料压入模具中并用食品模具挤压结实,再采用市售的切片机将其切成厚度3毫米的片状放入205°C的烤箱中烤制10分钟;
[0031] 5)从步骤I)制得的草莓干粉中取0.05千克与0.3千克糖精搅拌均匀成混合粉料,撒在烤制后的草莓味锅巴上,最后采用塑料袋真空包装即可。
[0032] 上述制得的草莓味锅巴加入了较多的薏米粉和大麦粉,烤制出来的锅巴更松脆,口感更佳。
[0033] 实施例三
[0034] 按照下述步骤制备:
[0035] I)先将新鲜草莓去叶子,切成10毫米厚的草莓片,用浓度为1.5g/l的食盐水浸泡处理20分钟,然后捞出置于网漏中10分钟将水沥干,之后将草莓片放置在阴凉处进行风干2天,并每隔2小时翻一次面,直至草莓片变成草莓干,采用市售的碾磨机器将草莓干制成草莓干粉;
[0036] 2)采用市售的碾磨机器将1.5千克薏米、1.5千克大麦分别制成1.5千克薏米粉、
1.5千克大麦粉;
[0037] 3)从步骤I)制得的草莓干粉中取5.5千克与1.5千克薏米粉、1.1千克鲜奶混合并搅拌,搅拌同时加入1.5千克大麦粉、0.37千克蜂蜜、0.03千克山梨酸钾揉制成面团原料;
[0038] 4)将面团原料压入模具中并用食品模具挤压结实,再采用市售的切片机将其切成厚度3毫米的片状放入200°C的烤箱中烤制10分钟;
[0039] 5)从步骤I)制得的草莓干粉中取0.05千克与0.25千克糖精搅拌均匀成混合粉料,撒在烤制后的草莓味锅巴上,最后采用塑料袋真空包装即可。
[0040] 上述制备的草莓味锅巴由于加入较多的草莓干粉,最终产品上草莓味的香更浓郁,味道更好。
[0041]另外补充,挑选新鲜草莓时一般挑选八成熟、果实新鲜洁净、无病虫裂果,无萎蔫变色,腐烂、霉变、异味、明显碰压伤的草莓;另外除了将草莓切成片状之外,也可以选择将草莓切成草莓丁;对浸泡过食盐水的草莓进行沥水时,为了节约时间同时也更好的除去表面水滴,也可以选择放在振动沥水机上进行沥水;上述的鲜奶如新鲜巴氏灭菌奶。

Claims (1)

1.一种草莓味锅巴的制备方法,其特征在于:它由下述顺序的步骤制备得到: 1)先将新鲜草莓去叶子,切成5〜1mm厚的草莓片,用1.0-1.5g/l食盐水浸泡处理15-20分钟,然后捞出将水沥干,之后将草莓片放置在阴凉处进行风干,直至草莓片变成草莓干,最后将草莓干制成草莓干粉以待用; 2)将薏米、大麦分别制成薏米粉、大麦粉以备用; 3)将步骤I)制得的草莓干粉、步骤2)制得的薏米粉和鲜奶混合并搅拌,搅拌的同时加入蜂蜜、山梨酸钾和步骤2)制得的大麦粉,并揉制成面团原料;所述面团原料各组分的重量百分比为:草莓干粉40% -55%,鲜奶10% -15%,薏米粉10% -25%,大麦粉5% -25%,蜂蜜1% -5%,山梨酸钾0.2% -0.5% ; 4)将步骤3)中制得的面团原料压入模具中并挤压结实,再切成厚度为2-4_的片状放入200-205°C的烤箱中烤5-10分钟; 5)将步骤I)制得的草莓干粉和糖精搅拌均匀成混合粉料,均匀撒在步骤4)烤制后的草莓味锅巴上,最后采用塑料袋真空包装即可;所述混合粉料中糖精与草莓干粉的重量比为 1:5-6 ; 在步骤I)中,风干时间为1-2天,风干期间每隔2-3小时翻一次面; 所述草莓干的含水量为8%〜10%。
CN201410154194.0A 2014-04-16 2014-04-16 草莓味锅巴的制备方法 Active CN103919042B (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410154194.0A CN103919042B (zh) 2014-04-16 2014-04-16 草莓味锅巴的制备方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410154194.0A CN103919042B (zh) 2014-04-16 2014-04-16 草莓味锅巴的制备方法

Publications (2)

Publication Number Publication Date
CN103919042A CN103919042A (zh) 2014-07-16
CN103919042B true CN103919042B (zh) 2015-11-25

Family

ID=51137626

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410154194.0A Active CN103919042B (zh) 2014-04-16 2014-04-16 草莓味锅巴的制备方法

Country Status (1)

Country Link
CN (1) CN103919042B (zh)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187390B (zh) * 2014-07-17 2016-08-24 桐城市永锦建筑工程有限公司 一种草莓味锅巴的制备方法
CN106261711A (zh) * 2016-08-16 2017-01-04 安庆市阿发老奶奶食品有限责任公司 一种草莓味锅巴及其制备方法
CN108669449A (zh) * 2018-03-30 2018-10-19 湖北襄草源生态农业科技有限公司 一种覆盆子薏米粗粮无油锅巴

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1060950A (zh) * 1990-10-31 1992-05-13 孙秀爱 一种米制食品的生产方法及设备
CN103099127B (zh) * 2012-11-15 2014-04-16 柳州市京阳节能科技研发有限公司 瓜果藕米片
CN103583997B (zh) * 2013-11-25 2015-07-15 宁波市鄞州风名工业产品设计有限公司 绿茶高粱锅巴

Also Published As

Publication number Publication date
CN103919042A (zh) 2014-07-16

Similar Documents

Publication Publication Date Title
CN104026233A (zh) 一种鸡蛋酸奶及其制备方法
CN104026232A (zh) 一种补血酸奶及其制备方法
CN103932098B (zh) 一种猪蹄养颜薯条及其制备方法
CN104041586A (zh) 一种高钙酸奶及其制备方法
CN103815235A (zh) 一种小麦胚芽糯米粉及其制备方法
CN103919042B (zh) 草莓味锅巴的制备方法
CN103960327A (zh) 一种紫甘薯燕麦饼及其加工方法
CN103798609A (zh) 一种红薯糯米粉及其制备方法
CN103689426A (zh) 一种米香小麦胚芽脆片及其制备方法
CN103637222B (zh) 豆渣肉脯及其制备方法
CN104041587A (zh) 一种养生酸奶及其制备方法
CN103907830B (zh) 火龙果果味锅巴的制备方法
CN103815259A (zh) 一种海鲜糯米粉及其制备方法
CN105433354A (zh) 辣木营养沙拉酱
CN105380234A (zh) 一种平菇牛肉酱及其制备方法
CN104431190A (zh) 一种蔬菜根组合茶
CN104082691A (zh) 一种香蕉片的制作方法
CN104366452B (zh) 一种无添加剂低盐健康方便菌菜及其生产方法
CN102715497A (zh) 清香翠绿麻辣调味酱及制作方法
CN103815218A (zh) 一种猪皮蓝莓酱及其制备方法
CN104664277A (zh) 一种风味土豆的制作方法
CN104000152B (zh) 一种具有排毒养颜功效的柠檬麦芽调味料
CN107647389A (zh) 代餐粉及其加工方法
CN104336466A (zh) 一种果蔬风味粥及其制备方法
CN104397199A (zh) 一种可醒酒护肝的酱干及其制备方法

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C41 Transfer of patent application or patent right or utility model
TA01 Transfer of patent application right

Effective date of registration: 20151009

Address after: Dawn Road Jiangdong District 315040 of Zhejiang province Ningbo 12 Lane 29, room 105

Applicant after: NINGBO CITY YINZHOU FENGMING INDUSTRY PRODUCT DESIGN CO., LTD.

Address before: Yinzhou District Shiqi street after 315153 Zhejiang city of Ningbo Province Cang Cun

Applicant before: Ningbo Yinzhou Fengming Industrial Product Design Co., Ltd.

C14 Grant of patent or utility model
GR01 Patent grant
TR01 Transfer of patent right

Effective date of registration: 20170718

Address after: 075799, Shengli Road, Dongguan town, Weixian County, Hebei, Zhangjiakou, 220

Patentee after: Zhang Xiaoyan

Address before: Dawn Road Jiangdong District 315040 of Zhejiang province Ningbo 12 Lane 29, room 105

Patentee before: NINGBO CITY YINZHOU FENGMING INDUSTRY PRODUCT DESIGN CO., LTD.

CB03 Change of inventor or designer information

Inventor after: Zhang Xiaoyan

Inventor before: Lu Yusen

TR01 Transfer of patent right
CB03 Change of inventor or designer information
TR01 Transfer of patent right
TR01 Transfer of patent right

Effective date of registration: 20181105

Address after: 401120 Chongqing Yubei District Longxi Street 3 California City Garden 8-5

Patentee after: CHONGQING FANCHAO BRAND MANAGEMENT CO., LTD.

Address before: 075799 No. 220 Shengli Road, Dongguan Street, Weizhou Town, Weixian County, Zhangjiakou, Hebei

Patentee before: Zhang Xiaoyan

TR01 Transfer of patent right

Effective date of registration: 20191127

Address after: 057150 No.7, group 4, Hexi village, xinzhuangbao Township, Yongnian County, Handan City, Hebei Province

Patentee after: Huo Yanfeng

Address before: 401120 Chongqing Yubei District Longxi Street California City Garden 3 8-5

Patentee before: CHONGQING FANCHAO BRAND MANAGEMENT CO., LTD.

TR01 Transfer of patent right