CN104161277A - 一种可可粉混合烘烤的花生米及其制备方法 - Google Patents
一种可可粉混合烘烤的花生米及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
一种可可粉混合烘烤的花生米，其特征在于由以下重量份的原料制成：花生米320~350、玉米芯160~180、可可粉80~100、饴糖14~16、海藻盐12~16、海带6~8、虾仁粉3~4、银杏果浆8~10、桑树根7~10、艾叶4~6、枣树皮12~16、花椒5~6、排草4~6、大豆油10~14、杏仁粉6~8、助剂4~5和适量的水；本发明的花生米是一种可可香味的花生米，先是混合海带、虾仁粉、银杏果浆、桑树根、艾叶、枣树皮、花椒和排草等加水煎煮，煮出调料的气味之后加入可可粉及粉碎的玉米芯继续熬制，目的是将气味足量的传递至玉米芯中，再将玉米芯混合花生米烘烤，在高温的条件下气味再次混合至花生米中，不影响花生米的香脆，玉米芯的玉米香气及疏松的质地使得其能很好的储存气味材质，最后煎炸皆可，成品无杂质，不松软，口感香脆，附带的可可香是一大特色。
Description
技术领域
本发明是一种可可粉混合烘烤的花生米及其制备方法，属于食品中花生米的加工工艺。
背景技术
可可粉也是可可豆直接加工处理所得的可可制品，从可可液块经压榨除去部分可可脂后即得可可饼，将可可饼粉碎后经筛分所得的棕红色粉体即为可可粉。可可粉按其含脂量分为高、中、低脂可可粉；按加工方法不同分为天然粉和碱化粉。各种规格的可可粉，颜色从浅棕色至深红色，可可粉具有浓烈的可可香气，直接用于巧克力和饮料的生产。
天然可可粉是从天然可可豆中提取、精制而成的棕褐色粉末，味甜，香味浓郁，含有蛋白质、多种氨基酸、高热量脂肪、铜、铁、锰、锌、磷、钾、维生素A、维D、维E、维B1、维B2、维B6及具有多种生物活性功能的生物碱。主要用于调色或增香。
科学家表示，越来越多的研究结果表明，可可粉中的化学成份可以有效治疗心脏病、糖尿病、高血压以及血管性疾病等。可可粉中使人身体受益的是一种名为黄烷醇的植物化学成份，在红葡萄酒和红茶中也有这种化学成份。
花生的蛋白质含量为25%--30%，花生蛋白含有人体必需的八种氨基酸，精氨酸含量高于其它坚果，生物学效价高于大豆。每日食用一定量的花生、花生油或花生制品，不仅能提供大量蛋白、脂肪和能量而且可降低膳食饱和脂肪和增加不饱和脂肪酸的摄入，大大促进植物蛋白质、膳食纤维、维生素E、叶酸、钾、镁、锌、钙等这些对健康有益的营养素的摄入。
花生本身是高能、高蛋白和高脂类的植物性食物，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。
发明内容
一种可可粉混合烘烤的花生米，其特征在于由以下重量份的原料制成：花生米320~350、玉米芯160~180、可可粉80~100、饴糖14~16、海藻盐12~16、海带6~8、虾仁粉3~4、银杏果浆8~10、桑树根7~10、艾叶4~6、枣树皮12~16、花椒5~6、排草4~6、大豆油10~14、杏仁粉6~8、助剂4~5和适量的水；所述助剂有以下重量份的原料制成：菅茅根3~4、南瓜叶5~7、丝瓜络5.5~7、百蕊草根5~6、地黄2~3、玫瑰花5~7、草莓叶1~2、葛根粉8~10、胡萝卜汁8~12、生花生30~40和适量的水；制备方法是（1）取生花生去红衣的果肉部分，细磨成匀浆；（2）混合菅茅根、南瓜叶、丝瓜络、百蕊草根、地黄、玫瑰花和草莓叶，加水至液面没过物料6~8cm，煎煮并小火熬制80~100min，过滤得浓缩汤汁；（3）将（2）的汤汁加入（1）的匀浆中，同时拌入葛根粉和胡萝卜汁，调匀后烘干制得。
一种可可粉混合烘烤的花生米的制备方法，其特征在于包括以下几个步骤：
（1）混合海带、虾仁粉、银杏果浆、饴糖、桑树根、艾叶、枣树皮、排草、杏仁粉、助剂及其它以下未使用的剩余成分，加水至没过物料14~18cm，煎煮60~70min；
（2）将可可粉拌入（1）的汤汁中，同时将玉米芯粉碎成块状加入，小火熬制30~45min，之后捞出块状玉米芯，微微风干表层水分；
（3）混合花生米和（2）所得玉米芯，翻滚烘烤30~35min，完成后剔除玉米芯得花生米；
（4）将（3）所述的花生米用大豆油煎炸至表面金黄，之后加入花椒及海藻盐炒制8~14min即可。
本发明的优点：本发明的花生米是一种可可香味的花生米，先是混合海带、虾仁粉、银杏果浆、桑树根、艾叶、枣树皮、花椒和排草等加水煎煮，煮出调料的气味之后加入可可粉及粉碎的玉米芯继续熬制，目的是将气味足量的传递至玉米芯中，再将玉米芯混合花生米烘烤，在高温的条件下气味再次混合至花生米中，不影响花生米的香脆，玉米芯的玉米香气及疏松的质地使得其能很好的储存气味材质，最后煎炸皆可，成品无杂质，不松软，口感香脆，附带的可可香是一大特色。
具体实施方式
一种可可粉混合烘烤的花生米，其特征在于由以下重量份的原料制成：花生米320~350g、玉米芯160~180g、可可粉80~100g、饴糖14~16g、海藻盐12~16g、海带6~8g、虾仁粉3~4g、银杏果浆8~10g、桑树根7~10g、艾叶4~6g、枣树皮12~16g、花椒5~6g、排草4~6g、大豆油10~14g、杏仁粉6~8g、助剂4~5g和适量的水；所述助剂有以下重量份的原料制成：菅茅根3~4g、南瓜叶5~7g、丝瓜络5.5~7g、百蕊草根5~6g、地黄2~3g、玫瑰花5~7g、草莓叶1~2g、葛根粉8~10g、胡萝卜汁8~12g、生花生30~40g和适量的水；制备方法是（1）取生花生去红衣的果肉部分，细磨成匀浆；（2）混合菅茅根、南瓜叶、丝瓜络、百蕊草根、地黄、玫瑰花和草莓叶，加水至液面没过物料6~8cm，煎煮并小火熬制80~100min，过滤得浓缩汤汁；（3）将（2）的汤汁加入（1）的匀浆中，同时拌入葛根粉和胡萝卜汁，调匀后烘干制得。
一种可可粉混合烘烤的花生米的制备方法，其特征在于包括以下几个步骤：
（1）混合海带、虾仁粉、银杏果浆、饴糖、桑树根、艾叶、枣树皮、排草、杏仁粉、助剂及其它以下未使用的剩余成分，加水至没过物料14~18cm，煎煮60~70min；
（2）将可可粉拌入（1）的汤汁中，同时将玉米芯粉碎成块状加入，小火熬制30~45min，之后捞出块状玉米芯，微微风干表层水分；
（3）混合花生米和（2）所得玉米芯，翻滚烘烤30~35min，完成后剔除玉米芯得花生米；
（4）将（3）所述的花生米用大豆油煎炸至表面金黄，之后加入花椒及海藻盐炒制8~14min即可。
Claims (2)
1.一种可可粉混合烘烤的花生米，其特征在于由以下重量份的原料制成：花生米320~350、玉米芯160~180、可可粉80~100、饴糖14~16、海藻盐12~16、海带6~8、虾仁粉3~4、银杏果浆8~10、桑树根7~10、艾叶4~6、枣树皮12~16、花椒5~6、排草4~6、大豆油10~14、杏仁粉6~8、助剂4~5和适量的水；所述助剂有以下重量份的原料制成：菅茅根3~4、南瓜叶5~7、丝瓜络5.5~7、百蕊草根5~6、地黄2~3、玫瑰花5~7、草莓叶1~2、葛根粉8~10、胡萝卜汁8~12、生花生30~40和适量的水；制备方法是（1）取生花生去红衣的果肉部分，细磨成匀浆；（2）混合菅茅根、南瓜叶、丝瓜络、百蕊草根、地黄、玫瑰花和草莓叶，加水至液面没过物料6~8cm，煎煮并小火熬制80~100min，过滤得浓缩汤汁；（3）将（2）的汤汁加入（1）的匀浆中，同时拌入葛根粉和胡萝卜汁，调匀后烘干制得。
2.根据权利要求1所述一种可可粉混合烘烤的花生米的制备方法，其特征在于包括以下几个步骤：
（1）混合海带、虾仁粉、银杏果浆、饴糖、桑树根、艾叶、枣树皮、排草、杏仁粉、助剂及其它以下未使用的剩余成分，加水至没过物料14~18cm，煎煮60~70min；
（2）将可可粉拌入（1）的汤汁中，同时将玉米芯粉碎成块状加入，小火熬制30~45min，之后捞出块状玉米芯，微微风干表层水分；
（3）混合花生米和（2）所得玉米芯，翻滚烘烤30~35min，完成后剔除玉米芯得花生米；
（4）将（3）所述的花生米用大豆油煎炸至表面金黄，之后加入花椒及海藻盐炒制8~14min即可。
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| CN103798861A (zh) * | 2014-01-24 | 2014-05-21 | 五河县鲲鹏食品饮料有限公司 | 一种纤体美容花生及其制备方法 |
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| CN103815455A (zh) * | 2014-01-24 | 2014-05-28 | 五河县鲲鹏食品饮料有限公司 | 一种果味花生及其制备方法 |
| CN103859486A (zh) * | 2012-12-17 | 2014-06-18 | 青岛旭瑞花生制品有限公司 | 一种可可味花生豆的制作方法 |
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| CN103859486A (zh) * | 2012-12-17 | 2014-06-18 | 青岛旭瑞花生制品有限公司 | 一种可可味花生豆的制作方法 |
| CN103798861A (zh) * | 2014-01-24 | 2014-05-21 | 五河县鲲鹏食品饮料有限公司 | 一种纤体美容花生及其制备方法 |
| CN103815453A (zh) * | 2014-01-24 | 2014-05-28 | 五河县鲲鹏食品饮料有限公司 | 一种松脆卤味花生及其制备方法 |
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