CN103948089A - 一种蛋黄三黑花生酱 - Google Patents
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Abstract
本发明公开了一种蛋黄三黑花生酱，其是由下述重量份的原料制得：黑花生仁160-200，黑豆5-8，黑芝麻15-18，炼乳20-30，小茴香3-5，大茴香14-16，蛋黄粉3-5，桑葚椰子混合粉7-10，食盐5-10、白糖10-20，黄油25-30，草莓冻干粉8-12；黑花生与黑豆、黑芝麻配伍合理，充分发挥黑色食品的营养特质，制得花生酱口感香浓，营养丰富。
Description
技术领域
本发明涉及花生酱领域，确切地说是一种蛋黄三黑花生酱。
背景技术
花生酱以优质花生米等为原料加工制成，成品为硬韧的泥状，有浓郁炒花生香味。根据口味不同，花生酱分为甜、咸两种，是颇具营养价值的佐餐食品，在西餐中的应用比较广泛。优质花生酱一般为浅米黄色，品质细腻，香气浓郁，无杂质。现有花生酱口味单一，缺乏营养，热量较高，不适于长期食用。
黑色食品是指含有天然黑色素的动植物食品，不论是动物还是植物，由于含有天然黑色素，其色泽均呈乌黑或深紫、深褐色。有些品种外皮乌黑；有的品种一黑到底，表里如一，如黑枸杞、黑米、黑芝麻、黑木耳、香菇、紫菜、海带及乌骨鸡等。人工生产的黑色食品，其目的是为了刺激人们的食欲，如乌梅、豆豉、酱油、松花蛋等。黑色食品的概念、范围国内外没有一个严格的划分。
黑花生是彩色花生的一种。黑花生，也被称作富硒黑花生，黑粒花生。黑花生是内含钙、钾、铜、锌、铁、硒、锰和8种维生素及1 9种人体所需的氨基酸等营养成分，还富含硒、铁、锌等微量元素和黑色素的新品种。黑花生与红花生相比，粗蛋白质含量高5%，精氨酸含量高 23.9%，钾含量高l9%，锌含量高48%，硒含量高101%。
发明内容
本发明的目的在于提供一种蛋黄三黑花生酱。
上述目的通过以下方案实现：
一种蛋黄三黑花生酱，其特征在于：其是由下述重量份的原料制得：黑花生仁160-200，黑豆5-8，黑芝麻15-18，炼乳20-30，小茴香3-5，大茴香14-16，蛋黄粉3-5，桑葚椰子混合粉7-10，食盐5-10、白糖10-20，黄油25-30，草莓冻干粉8-12；
所述的桑椹椰子混合粉由下述重量份的原料制得：桑葚3-5，红心火龙果肉1-2，红毛丹肉1-2，椰子肉1-2，白萝卜4-6,西瓜皮3-5，鸡蛋果1-2；
蛋黄三黑花生酱的制备方法为：
(1)、将桑椹椰子混合粉各原料混匀后，用米酒浸泡3-5小时，过滤取出，打泥，再烤干，磨粉，即得桑叶果蔬粉备用；
(2)、将黄油与食盐、白糖混匀后，打发，得打发的黄油混合物备用；
(3)、小茴香、大茴香、黑芝麻、黑豆混匀后，加入适量水于高压锅中焖煮2-4小时，取出，得混合物备用；
(4). 黑花生用浓度为4-6%的盐水煮2-5分钟后、剥去外面的黑衣， 138-142℃下烤制10-15分钟，磨粉，再倒入炼乳搅拌均匀，再加入黄油混合物以及其余原料，搅拌均匀，3-6℃冷藏5-8小时后，即得。
所述的一种蛋黄三黑花生酱，其特征在于：所述的高压锅中焖煮在120-130℃下进行。
本发明的有益效果为：黑花生的优势在于特殊的营养,其在维持人体的生长发育、机体免疫、心脑血管保健等方面作用非凡,具有防癌、保护肝脏、保护心肌健康、防止心脑血管病、增强人体免疫力、清除人体内的多余脂肪、抗氧化 延缓衰老等功效。黑花生在保健食品及医疗食品等方面具有广阔前景,是一种很有发展前途的黑色食品。黑花生与黑豆、黑芝麻配伍合理，充分发挥黑色食品的营养特质，制得花生酱口感香浓，营养丰富。
具体实施方式
一种蛋黄三黑花生酱，其是由下述重量kg的原料制得：黑花生仁200，黑豆8，黑芝麻18，炼乳20，小茴香5，大茴香16，蛋黄粉5，桑葚椰子混合粉10，食盐10、白糖20，黄油30，草莓冻干粉12；
所述的桑椹椰子混合粉由下述重量kg的原料制得：桑葚5，红心火龙果肉2，红毛丹肉2，椰子肉2，白萝卜6,西瓜皮5，鸡蛋果2；
蛋黄三黑花生酱的制备方法为：
(1)、将桑椹椰子混合粉各原料混匀后，用米酒浸泡4小时，过滤取出，打泥，再烤干，磨粉，即得桑叶果蔬粉备用；
(2)、将黄油与食盐、白糖混匀后，打发，得打发的黄油混合物备用；
(3)、小茴香、大茴香、黑芝麻、黑豆混匀后，加入适量水于在130℃下高压锅中焖煮2-4小时，取出，得混合物备用；
(4). 黑花生用浓度为6%的盐水煮5分钟后、剥去外面的黑衣， 138℃下烤制15分钟，磨粉，再倒入炼乳搅拌均匀，再加入黄油混合物以及其余原料，搅拌均匀，3℃冷藏8小时后，即得。
Claims (2)
1.一种蛋黄三黑花生酱，其特征在于：其是由下述重量份的原料制得：黑花生仁160-200，黑豆5-8，黑芝麻15-18，炼乳20-30，小茴香3-5，大茴香14-16，蛋黄粉3-5，桑葚椰子混合粉7-10，食盐5-10、白糖10-20，黄油25-30，草莓冻干粉8-12；
所述的桑椹椰子混合粉由下述重量份的原料制得：桑葚3-5，红心火龙果肉1-2，红毛丹肉1-2，椰子肉1-2，白萝卜4-6,西瓜皮3-5，鸡蛋果1-2；
蛋黄三黑花生酱的制备方法为：
(1)、将桑椹椰子混合粉各原料混匀后，用米酒浸泡3-5小时，过滤取出，打泥，再烤干，磨粉，即得桑叶果蔬粉备用；
(2)、将黄油与食盐、白糖混匀后，打发，得打发的黄油混合物备用；
(3)、小茴香、大茴香、黑芝麻、黑豆混匀后，加入适量水于高压锅中焖煮2-4小时，取出，得混合物备用；
黑花生用浓度为4-6%的盐水煮2-5分钟后、剥去外面的黑衣， 138-142℃下烤制10-15分钟，磨粉，再倒入炼乳搅拌均匀，再加入黄油混合物以及其余原料，搅拌均匀，3-6℃冷藏5-8小时后，即得。
2.根据权利要求1所述的一种蛋黄三黑花生酱，其特征在于：所述的高压锅中焖煮在120-130℃下进行。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831679A (zh) * | 2016-04-15 | 2016-08-10 | 安徽华安食品有限公司 | 一种奶油榴莲味花生酱以及加工工艺 |
| CN108420035A (zh) * | 2018-02-07 | 2018-08-21 | 安徽华安食品有限公司 | 一种益气补血花生酱及其制备方法 |
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| CN101675816A (zh) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | 一种花生酱及其制备方法 |
| CN103263047A (zh) * | 2013-05-28 | 2013-08-28 | 广西钦州市绿源天然食品加工有限公司 | 一种青蟹花生酱 |
| CN103355709A (zh) * | 2013-07-31 | 2013-10-23 | 徐州华虹食品有限公司 | 一种含有中药成分的猪肉花生酱 |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101675816A (zh) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | 一种花生酱及其制备方法 |
| CN103263047A (zh) * | 2013-05-28 | 2013-08-28 | 广西钦州市绿源天然食品加工有限公司 | 一种青蟹花生酱 |
| CN103355709A (zh) * | 2013-07-31 | 2013-10-23 | 徐州华虹食品有限公司 | 一种含有中药成分的猪肉花生酱 |
Non-Patent Citations (1)
| Title |
|---|
| 张岩等: "枸杞花生酱的研制", 《食品研究与开发》, vol. 27, no. 3, 31 March 2006 (2006-03-31), pages 78 - 79 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105831679A (zh) * | 2016-04-15 | 2016-08-10 | 安徽华安食品有限公司 | 一种奶油榴莲味花生酱以及加工工艺 |
| CN108420035A (zh) * | 2018-02-07 | 2018-08-21 | 安徽华安食品有限公司 | 一种益气补血花生酱及其制备方法 |
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