CN104126824A - 一种清凉绿茶味巴旦木的制作方法 - Google Patents
一种清凉绿茶味巴旦木的制作方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及一种清凉绿茶味巴旦木的制作方法,包括以下步骤:(1)煮料水;(2)配料;(3)原料挑选;(4)杀青去生;(5)入味;(6)静置回味;(7)烘干;(8)摊凉;(9)包装。本发明涉及到的清凉绿茶味巴旦木营养丰富,富含人体所需蛋白质、不饱和脂肪酸、多种维生素,能起到宣散风热,还起到抗衰老作用,同时,常食用有益于杀菌消炎,有强身健体作用。
Description
技术领域
本发明涉及食品生产加工技术领域,具体的说是一种清凉绿茶味巴旦木的制作方法。
背景技术
现在市场上消费者购买的巴旦木大部分都是经过烘烤赶制的产品,而烘烤类产品最容易引起消费者口腔上火问题,让人们饮食前会产生忌惮和排斥心理,对于产品的销售会带来一定的影响。薄荷具有清热解毒的疗效功用,又属于卫生部允许的食药两用的原料,绿茶不仅具有提神清心、清热解暑、消食化痰、去腻减肥、清心除烦、解毒醒酒、生津止渴、降温火明目、止痢除湿等药理作用,还对现代疾病,如辐射病、心脑血管病、癌症等疾病,有一定的药理功效,三者的结合让消费者品尝到美味的同时,又能提高产品的营养价值,而且不容易引起上火问题。
发明内容
本发明提供一种工艺步骤安排合理、生产制造成本低的、方便加工制作的清凉绿茶味巴旦木的制作方法。
本发明采用以下技术方案来实现:
一种清凉绿茶味巴旦木的制作方法,具体包括以下步骤:
(1)煮料水:取1~3份的绿茶,取2~5份薄荷叶置于100份清水煮锅中,大火烧开,关油门,保持小沸腾状,3~4小时,过滤,取出绿茶和薄荷叶料渣,定容至100份,冷却至常温;
(2)配料:白砂糖15~18份,食用盐6~8份,奶油香精适量,以上辅料置于100份料水中,搅拌至溶解;
(3)原料挑选:把闭口和有虫眼的巴旦木挑选出来,称重40~45份;
(4)杀青去生:把挑选好的巴旦木置于烘箱中,160~170℃,烘15~20分钟;
(5)入味:将去生后的巴旦木迅速取出置于料水中,搅拌,入味1~3分钟,捞出,控干水分;
(6)静置回味:将控干水分的巴旦木,静置于阴凉处,放置6~9个小时进行回味;
(7)烘干:将静置回味好的巴旦木置于100~110℃烘箱中烘烤3~5小时,烘干为止;
(8)摊凉:把烘干好的巴旦木置于摊凉台上,用强风迅速降温;
(9)包装:把降温至常温的巴旦木进行封口包装。
主要成分的功用价值如下:
巴旦木功效:巴旦木属扁桃属,营养价值很高,它的营养比同重量的牛肉高六倍。据化验,仁内含植物油55%~61%,蛋白质28%,淀粉、糖10%~11%,并含有少量胡萝卜素、维生素B1、B2和消化酶、杏仁素酶、杏仁成、钙、镁、钠、钾,同时含有铁、钴等18种微量元素。巴旦杏仁是维吾尔人传统的健身滋补品,有人每日睡觉前细嚼十余粒,开水冲下,长期食用,夜间能通宵熟睡无梦,身体抵抗力显著增强,保持身强体壮。
薄荷:多年生草本。茎直立,高30~60厘米薄荷具有医用和食用双重功能,主要食用部位为茎和叶,也可榨汁服。在食用上,薄荷既可作为调味剂,又可作香料,还可配酒、冲茶等。每100克干薄荷中,含水分9.6克、蛋白质6.8克和纤维31.1克,能提供870.7千焦的热量。薄荷是中国常用中药,幼嫩茎尖可作菜食,全草又可入药,治感冒发热喉痛,头痛,目赤痛,肌肉疼痛,皮肤风疹搔痒,麻疹不透等症,此外对痈、疽、疥、癣、漆疮亦有效。薄荷含有薄荷醇,该物质可清新口气并具有多种药性,可缓解腹痛、胆囊问题如痉挛,还具有防腐杀菌、利尿、化痰、健胃和助消化等功效。
绿茶是未经发酵制成的茶,因此较多的保留了鲜叶的天然物质,含有的茶多酚、儿茶素、叶绿素、咖啡碱、氨基酸、维生素等营养成分也较多。绿茶中的这些天然营养成份,对防衰老、防癌、抗癌、杀菌、消炎等具有特殊效果。
本发明增加了巴旦木的品类,丰富了巴旦木的口感,增加了巴旦木的营养价值,提高了巴旦木产品的附加值,为巴旦木类产品的高端开发提供了一个很好的范例。
本发明的有益效果是:本发明涉及到的清凉绿茶味巴旦木营养丰富,富含人体所需蛋白质、不饱和脂肪酸、多种维生素,能起到宣散风热,还起到抗衰老作用,同时,常食用有益于杀菌消炎,有强身健体作用。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面对本发明进一步阐述。
实施例一:
一种清凉绿茶味巴旦木的制作方法,具体包括以下步骤:
(1)煮料水:取2份的绿茶,取5份薄荷叶置于100份清水煮锅中,大火烧开,关油门,保持小沸腾状,3~4小时,过滤,取出绿茶和薄荷叶料渣,定容至100份,冷却至常温;
(2)配料:白砂糖18份,食用盐6份,奶油香精0.4,以上辅料置于100份料水中,搅拌至溶解;
(3)原料挑选:把闭口和有虫眼的巴旦木挑选出来,称重45份;
(4)杀青去生:把挑选好的巴旦木置于烘箱中,170℃,烘15~20分钟;
(5)入味:将去生后的巴旦木迅速取出置于料水中,搅拌,入味1~3分钟,捞出,控干水分;
(6)静置回味:将控干水分的巴旦木,静置于阴凉处,放置6~9个小时进行回味;
(7)烘干:将静置回味好的巴旦木置于100~110℃烘箱中烘烤3~5小时,烘干为止;
(8)摊凉:把烘干好的巴旦木置于摊凉台上,用强风迅速降温;
(9)包装:把降温至常温的巴旦木进行封口包装。
实施例二:
一种清凉绿茶味巴旦木的制作方法,具体包括以下步骤:
(1)煮料水:取1份的绿茶,取2份薄荷叶置于100份清水煮锅中,大火烧开,关油门,保持小沸腾状,3~4小时,过滤,取出绿茶和薄荷叶料渣,定容至100份,冷却至常温;
(2)配料:白砂糖15份,食用盐8份,奶油香精适量,以上辅料置于100份料水中,搅拌至溶解;
(3)原料挑选:把闭口和有虫眼的巴旦木挑选出来,称重40份;
(4)杀青去生:把挑选好的巴旦木置于烘箱中,160℃,烘15~20分钟;
(5)入味:将去生后的巴旦木迅速取出置于料水中,搅拌,入味1~3分钟,捞出,控干水分;
(6)静置回味:将控干水分的巴旦木,静置于阴凉处,放置6~9个小时进行回味;
(7)烘干:将静置回味好的巴旦木置于100~110℃烘箱中烘烤3~5小时,烘干为止;
(8)摊凉:把烘干好的巴旦木置于摊凉台上,用强风迅速降温;
(9)包装:把降温至常温的巴旦木进行封口包装。
实施例三:
一种清凉绿茶味巴旦木的制作方法,具体包括以下步骤:
(1)煮料水:取3份的绿茶,取3份薄荷叶置于100份清水煮锅中,大火烧开,关油门,保持小沸腾状,3~4小时,过滤,取出绿茶和薄荷叶料渣,定容至100份,冷却至常温;
(2)配料:白砂糖17份,食用盐7份,奶油香精适量,以上辅料置于100份料水中,搅拌至溶解;
(3)原料挑选:把闭口和有虫眼的巴旦木挑选出来,称重42份;
(4)杀青去生:把挑选好的巴旦木置于烘箱中,165℃,烘15~20分钟;
(5)入味:将去生后的巴旦木迅速取出置于料水中,搅拌,入味1~3分钟,捞出,控干水分;
(6)静置回味:将控干水分的巴旦木,静置于阴凉处,放置6~9个小时进行回味;
(7)烘干:将静置回味好的巴旦木置于100~110℃烘箱中烘烤3~5小时,烘干为止;
(8)摊凉:把烘干好的巴旦木置于摊凉台上,用强风迅速降温;
(9)包装:把降温至常温的巴旦木进行封口包装。
按照实施例一至实施例三所述的制作方法制成的清凉绿茶味巴旦木营养丰富,能起到宣散风热,还起到抗衰老作用,有益于杀菌消炎,强身健体。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受步骤实施例的限制,步骤实施例和说明书中描述的只是本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (1)
1.一种清凉绿茶味巴旦木的制作方法,其特征在于:具体包括以下步骤:
(1)煮料水:取1~3份的绿茶,取2~5份薄荷叶置于100份清水煮锅中,大火烧开,关油门,保持小沸腾状,3~4小时,过滤,取出绿茶和薄荷叶料渣,定容至100份,冷却至常温;
(2)配料:白砂糖15~18份,食用盐6~8份,奶油香精适量,以上辅料置于100份料水中,搅拌至溶解;
(3)原料挑选:把闭口和有虫眼的巴旦木挑选出来,称重40~45份;
(4)杀青去生:把挑选好的巴旦木置于烘箱中,160~170℃,烘15~20分钟;
(5)入味:将去生后的巴旦木迅速取出置于料水中,搅拌,入味1~3分钟,捞出,控干水分;
(6)静置回味:将控干水分的巴旦木,静置于阴凉处,放置6~9个小时进行回味;
(7)烘干:将静置回味好的巴旦木置于100~110℃烘箱中烘烤3~5小时,烘干为止;
(8)摊凉:把烘干好的巴旦木置于摊凉台上,用强风迅速降温;
(9)包装:把降温至常温的巴旦木进行封口包装。
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