CN104305165A - 一种麻辣平菇膨化食品的制作方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种麻辣平菇膨化食品的制作方法,属于食品加工领域。其特征在于:采用玉米淀粉10千克,高筋面粉15千克,米粉3千克,平菇6千克,豆浆3千克,蔗糖5千克,食盐1千克,适量麻油、辣椒油、植物油为原料,其加工工艺为原料→拌料→熟化→成型→干燥→油炸膨化→脱油→调味→包装→成品。有益效果:本发明产品色泽微黄,酥脆可口,口感细腻,香味浓郁,具有平菇鲜香的风味;本产品有利于改善人体新陈代谢,增强体质,且食用方便,老少皆宜,还能提高人体免疫力。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种麻辣平菇膨化食品的制作方法。
背景技术
平菇,属伞菌目,侧耳科,是日常食用菌中最普通的一种。平菇菌盖为贝壳状,幼时为青灰色,后变成浅灰色,老时黄色;菌柄侧生,菌面平而薄,边缘不内卷,平展,菌褶粗疏。肉质较不老,嫩滑可口,有类似牡蛎的香味,平菇以色白、白厚质嫩,味道鲜美者为佳。平菇无论食素炒还是制成荤菜,都十分鲜嫩诱人,加之价钱便宜,是百姓餐桌上的佳品。
平菇的作用:平菇性平,味甘,具有补虚、抗癌的功效,能改善人体新陈代谢,增强体质,调节大脑神经;平菇含有多糖体,对肿瘤细胞有很强的抑制作用,且具有免疫特性;平菇还有追风散寒、舒筋活络的作用,可治腰腿疼痛、手足麻木、经络不适等病症。此外,平菇对肝炎、慢性胃炎、胃及十二指溃疡、软骨病、高血压都有一定的疗效,对降低血胆固醇和 防治尿道结石也有一定效果,对女性更年期综合症也可起到调理作用。
新鲜的平菇不易贮藏,用于加工成麻辣平菇膨化食品可实现对平菇原料的综合利用,食用膨化,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决平菇不易贮藏的问题,提供一种麻辣平菇膨化食品的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种麻辣平菇膨化食品的制作方法,其特征在于:采用玉米淀粉10千克,高筋面粉15千克,米粉3千克,平菇6千克,豆浆3千克,蔗糖5千克,食盐1千克,适量麻油、辣椒油、植物油为原料,其加工工艺为原料→拌料→熟化→成型→干燥→油炸膨化→脱油→调味→包装→成品,具体操作步骤为:
A、原料选择:选取新鲜无杂质的平菇、食用玉米淀粉、蔗糖、呈淡黄色透明澄清的植物油、含氯化钠99.5%的精盐、现磨的豆浆及面粉为原材料;
B、平菇粉制备:鲜平菇→去杂→烘干→粉碎过筛→冷藏备用;
C 、膨化食品制作:
a.拌料:按上述配方备料,投入转速8500转∕分的搅拌机,时间15分钟,加水50%;
b.熟化、成型:经双螺杆挤出熟化机熟化,再经过机头的磨具造型,使其大小一致,厚薄均匀;
c.干燥:将成型的坯料在65-75℃下干燥3-5小时,成为水分达10-12%的干胚料;
d.油炸膨化:将成型品入大豆油锅中,油温170-190℃,油炸时间为15-20秒;
e.脱油:采用低速离心机脱油,转速为6500转∕分,时间2-5分钟;
f.调味:拌入少许麻油、辣椒油、食盐及芝麻,制得麻辣口味;
g.包装:采用复合袋充氮包装,防止成品破碎吸湿。
有益效果:本发明产品色泽微黄,酥脆可口,口感细腻,香味浓郁,具有平菇鲜香的风味;本产品有利于改善人体新陈代谢,增强体质,且食用方便,老少皆宜,还能提高人体免疫力。
具体实施方式
实施例1:
一种麻辣平菇膨化食品的制作方法,具体操作步骤为:
A、原料选择:选取新鲜无杂质的平菇、食用玉米淀粉、土鸡蛋、纯度为99.9%白糖、呈淡黄色透明澄清的芝麻油、含氯化钠99.5%的精盐及面粉作为原材料;
B、平菇粉制备:鲜平菇→去杂→烘干→粉碎过筛→冷藏备用;
C 、膨化食品制作:
a.拌料:按上述配方备料,投入转速6500转∕分的搅拌机,时间10分钟,加水60%;
b.熟化、成型:经双螺杆挤出熟化机熟化,再经过机头的磨具造型,使其大小一致,厚薄均匀;
c.干燥:将成型的坯料在75℃下干燥3-4小时,成为水分达4%-6%的干胚料;
d.油炸膨化:将成型品入花生油锅中,油温210℃,油炸时间为10秒;
e.脱油:采用低速离心机脱油,转速为6000转∕分,时间2分钟;
f.调味:拌入少许花椒油、辣椒粉、味精,制得香辣口味;
g.包装:采用复合袋充氮包装,防止成品破碎吸湿。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
实施例2:
一种麻辣平菇膨化食品的制作方法,具体操作步骤为:
A、原料选择:选取新鲜无杂质的平菇、食用玉米淀粉、纯度为99.9%白糖、呈淡黄色透明澄清的菜籽油、含氯化钠99.5%的精盐及面粉作为原材料;
B、平菇粉制备:鲜平菇→去杂→烘干→粉碎过筛→冷藏备用;
C 、膨化食品制作:
a.拌料:按上述配方备料,投入转速8500转∕分的搅拌机,时间8分钟,加水55%;
b.熟化、成型:经双螺杆挤出熟化机熟化,再经过机头的磨具造型,使其大小一致,厚薄均匀;
c.干燥:将成型的坯料在55℃下干燥12小时,成为水分达8%的干胚料;
d.油炸膨化:将成型品入花生油锅中,油温190℃,油炸时间为30秒;
e.脱油:采用低速离心机脱油,转速为3500-4500转∕分,时间6分钟;
f.调味:拌入少许芝麻、胡椒粉、食盐、味精,制得咸香口味;
g.包装:采用复合袋充氮包装,防止成品破碎吸湿。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种麻辣平菇膨化食品的制作方法,其特征在于:采用玉米淀粉10千克,高筋面粉15千克,米粉3千克,平菇6千克,豆浆3千克,蔗糖5千克,食盐1千克,适量麻油、辣椒油、植物油为原料,其加工工艺为原料→拌料→熟化→成型→干燥→油炸膨化→脱油→调味→包装→成品,具体操作步骤为:
A、原料选择:选取新鲜无杂质的平菇、食用玉米淀粉、蔗糖、呈淡黄色透明澄清的植物油、含氯化钠99.5%的精盐、现磨的豆浆及面粉为原材料;
B、平菇粉制备:鲜平菇→去杂→烘干→粉碎过筛→冷藏备用;
C 、膨化食品制作:
a.拌料:按上述配方备料,投入转速8500转∕分的搅拌机,时间15分钟,加水50%;
b.熟化、成型:经双螺杆挤出熟化机熟化,再经过机头的磨具造型,使其大小一致,厚薄均匀;
c.干燥:将成型的坯料在65-75℃下干燥3-5小时,成为水分达10-12%的干胚料;
d.油炸膨化:将成型品入大豆油锅中,油温170-190℃,油炸时间为15-20秒;
e.脱油:采用低速离心机脱油,转速为6500转∕分,时间2-5分钟;
f.调味:拌入少许麻油、辣椒油、食盐及芝麻,制得麻辣口味;
g.包装:采用复合袋充氮包装,防止成品破碎吸湿。
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魏善元等: "金针菇油炸膨化食品生产工艺", 《保鲜与加工》 * |
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CN104585738A (zh) * | 2015-02-22 | 2015-05-06 | 余芳 | 香酥平菇片的制作方法 |
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