CN104799358A - 一种风味花生酱的生产方法 - Google Patents
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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
本发明涉及一种风味花生酱的生产方法,属于特殊膳食用食品领域,该产品以处于粉碎状态的半脱脂花生蛋白粒为主要原料,添加山核桃仁、可可粉、水解蛋黄粉、可可脂、白砂糖、海藻酸钠和单,双甘油脂肪酸酯等辅料,辅以黑胡椒、酸枣仁、茯苓、山药、黑芝麻、枳椇子、赤小豆、芡实、姜等药食两用中草药,组成特殊膳食用食品配方。采用本发明生产的花生酱具有口感细腻、香味纯正、稳定性好、不产生酱体和油脂分离现象,保质期长等优点,同时本发明生产方法简单,生产成本低,适合工业化生产,达到了风味独特、食用方便、食药同源的目的,实现了食疗保健功能。
Description
技术领域
本发明属于特殊膳食用食品领域,涉及一种风味花生酱的生产方法。
背景技术
花生果实含有蛋白质、脂肪、糖类、维生素A、维生素B6、维生素E、维生素K,以及矿物质钙、磷、铁等营养成分,含有8种人体所需的氨基酸及不饱和脂肪酸,含卵磷脂、胆碱、胡萝卜素、粗纤维等物质,有促进人的脑细胞发育,增强记忆的作用。花生酱是营养价值很高的食品,含有丰富的脂肪、蛋白质、碳水化合物、钙铁及多种维生素,有绿色食品美称。花生酱中含有丰富的维生素A、维生素E、叶酸、钙、镁、锌、铁、纤维和蛋白质。花生酱中含有大量的单一不饱和脂肪酸,它可以降低人体内的胆固醇含量,减少罹患心脏病的风险。如今,用花生制备的各种花生酱食品也层出不穷,但是有的为了降低生产成本,无法满足人们日常对于营养的需求,有的甚至降低了花生原本的营养价值,因此生产一种高保健的花生食品显得尤为重要。
发明内容
本发明的目的在于提供一种新型花生酱的配方及制备方法,以弥补传统制备方法的不足。
为达到上述目的,本发明采取以下技术方案实现:
一种风味花生酱的生产方法,其特征在于它是以处于粉碎状态的半脱脂花生蛋白粒为主要原料,添加山核桃仁、可可粉、水解蛋黄粉、可可脂、白砂糖、海藻酸钠和单,双甘油脂肪酸酯等辅料,辅以黑胡椒、酸枣仁、茯苓、山药、黑芝麻、枳椇子、赤小豆、芡实、姜等药食两用中草药,组成特殊膳食用食品配方。
上述所述的花生酱配方,其特征在于花生酱中处于粉碎状态的半脱脂花生蛋白粒占总质量的60%-70%;处于粉碎状态的山核桃仁占总质量的8%-12%;处于粉碎状态的可可粉占总质量的4%-6%;白砂糖占总质量的1%-1.5%;海藻酸钠占总质量的0.1%-0.2%;单,双甘油脂肪酸酯占总质量的0.1%-0.2%;水解蛋黄粉占总质量的0.8%-1%;可可脂占总质量的1%-1.5%。药食两用中草药:黑胡椒占总质量的1%、酸枣仁占总质量的2%、茯苓占总质量的1%、山药占总质量的3%、黑芝麻占总质量的2%、枳椇子占总质量的1%、赤小豆占总质量的1%、芡实占总质量的1%、姜占总质量的2%。
一种制备上述所述的花生酱的方法,其特征在于它包含以下步骤:
A、称重:准确称取半脱脂花生蛋白粒、山核桃仁、可可粉;
B、混合:将上述所称得的原料进行混合;
C、磨浆:将B步骤所得的混合物中添加少量的纯净水,利用胶体磨进行磨浆,得到磨浆液;
D、调配:在C步骤所得磨浆液中加入水解蛋黄粉、可可脂、白砂糖、海藻酸钠和单,双甘油脂肪酸酯进行调配,得到调配液;
E、中药提取:将药食两用中草药黑胡椒、酸枣仁、茯苓、山药、黑芝麻、枳椇子、赤小豆、芡实、姜加入6-8倍的纯净水浸泡30-60分钟,煎煮30-60分钟,过滤后得到中药液,蒸发浓缩后得到适量的中药提取液;
F、均质:将D步骤得到的调配液和E步骤得到的中药提取液放在均质机中进行均质,均质条件为压强20MPa,均质时间为5-15分钟,均质完成得到均质液;
G、浓缩:将均质液进行低温真空浓缩,浓缩温度为20-30℃、压强为500-600Pa,浓缩完成得到浓缩液;
H、杀菌:将浓缩液进行超高温瞬时灭菌,灭菌温度为135-140℃,灭菌时间为5-6秒;
I、灌装:灭菌完成后进行罐装,得到花生酱。
采用本发明生产的花生酱具有口感细腻、香味纯正、稳定性好、不产生酱体和油脂分离现象,保质期长等优点,同时本发明生产方法简单,生产成本低,适合工业化生产,达到了风味独特、食用方便、食药同源的目的,实现了食疗保健功能。
黑胡椒具有强烈、刺激的味道,使用少许黑胡椒就能达到很好的治疗效果。尤其是用于即刻振奋精神和补充精力。
酸枣仁有养肝、安神、敛汗的功效,而且可以治疗体虚、盗汗等,可用于治疗失眠健忘、阴血不足、心悸怔忡等症状。
茯苓茯苓味甘、淡、性平,入药具有利水渗湿、益脾和胃、宁心安神之功用。现代医学研究:茯苓能增强机体免疫功能,茯苓多糖有明显的抗肿瘤及保肝脏作用。
山药含有淀粉酶、多酚氧化酶等物质,有利于脾胃消化吸收功能,是一味平补脾胃的药食两用之品。
黑芝麻具有补肝肾、润五脏、益气力、长肌肉、填脑髓的作用,可用于治疗肝肾精血不足所致的眩晕、须发早白、脱发、腰膝酸软、四肢乏力、步履艰难、五脏虚损、皮燥发枯、肠燥便秘等病症。
枳椇子味甘酸,性平,无毒。入心、脾二经。具有止渴除烦、消湿热、解酒毒,利小便的功效。
赤小豆含有较多的皂角甙,可刺激肠道,因此它有良好的利尿作用,能解酒、解毒,对心脏病和肾病、水肿有益;含有较多的膳食纤维,具有良好的润肠通便、降血压、降血脂、调节血糖、解毒抗癌、预防结石。
芡实性味甘涩平,具有固肾涩精、补脾止泄的功效。
姜味辛、性微温,入脾、胃、肺经,具有发汗解表,温中止呕,温肺止咳,解毒的功效。
具体实施方式
以下结合实施例对本发明作详细描述:
实施例1
准确称取由低温冷榨法制备半脱脂花生蛋白粒695克,蛋白粒中蛋白质含量在40%以上,油脂含量在25%以下,蛋白粒粒径为0.4厘米和85克山核桃仁,43克可可粉混合,加入适量纯净水,利用胶体磨磨浆;在磨浆液中添加12克白砂糖,2克海藻酸钠,1克单,双甘油脂肪酸酯, 9克水解蛋黄粉和13克可可脂进行调配;准确称量黑胡椒10克、酸枣仁20克、茯苓10克、山药30克、黑芝麻20克、枳椇子10克、赤小豆10克、芡实10、姜20克,加入6倍的纯净水浸泡30分钟,煎煮40分钟,过滤后得到中药液,蒸发浓缩后得到适量的中药提取液;将调配液和中药提取液用高压均质机进行均质,均质压强为20MPa,均质时间为8分钟;采用低温真空进行浓缩,浓缩条件为20℃、500Pa,半脱脂花生蛋白粒、山核桃仁和可可粉质量含量达到72%时浓缩结束;灌装前进行超高温瞬时灭菌,灭菌温度为135℃,灭菌时间为5秒;杀菌完成后进行罐装,得到花生酱成品。
实施例2
准确称取由低温冷榨法制备半脱脂花生蛋白粒645克,蛋白粒中蛋白质含量在40%以上,油脂含量在25%以下,蛋白粒粒径为0.6厘米和120克山核桃仁,60克可可粉混合,加入适量纯净水,利用胶体磨磨浆;在磨浆液中添加12克白砂糖,1克海藻酸钠,2克单,双甘油脂肪酸酯, 8克水解蛋黄粉和12克可可脂进行调配;准确称量黑胡椒10克、酸枣仁20克、茯苓10克、山药30克、黑芝麻20克、枳椇子10克、赤小豆10克、芡实10、姜20克,加入7倍的纯净水浸泡50分钟,煎煮40分钟,过滤后得到中药液,蒸发浓缩后得到适量的中药提取液;将调配液和中药提取液用高压均质机进行均质,均质压强为20MPa,均质时间为10分钟;采用低温真空进行浓缩,浓缩条件为25℃、550Pa,半脱脂花生蛋白粒、山核桃仁和可可粉质量含量达到75%时浓缩结束;灌装前进行超高温瞬时灭菌,灭菌温度为138℃,灭菌时间为5.5秒;杀菌完成后进行罐装,得到花生酱成品。
本文具体说明了本发明示例性实施实例和目前的优选实施方式,应当理解,本发明的构思可以按其他种种形式实施运用,它同样落在本发明的保护范围内。
Claims (3)
1.一种风味花生酱的生产方法,其特征在于它是由处于粉碎状态的半脱脂花生蛋白粒、处于粉碎状态的山核桃仁、处于粉碎状态的可可粉、水解蛋黄粉、可可脂、白砂糖、海藻酸钠和单,双甘油脂肪酸酯、纯净水和黑胡椒、酸枣仁、茯苓、山药、黑芝麻、枳椇子、赤小豆、芡实、姜等中药提取物混合组成的。
2.所述花生酱中处于粉碎状态的半脱脂花生蛋白粒占总质量的60%-70%;处于粉碎状态的山核桃仁占总质量的8%-12%;处于粉碎状态的可可粉占总质量的4%-6%;白砂糖占总质量的1%-1.5%;海藻酸钠占总质量的0.1%-0.2%;单,双甘油脂肪酸酯占总质量的0.1%-0.2%;水解蛋黄粉占总质量的0.8%-1%;可可脂占总质量的1%-1.5%;药食两用中草药:黑胡椒占总质量的1%、酸枣仁占总质量的2%、茯苓占总质量的1%、山药占总质量的3%、黑芝麻占总质量的2%、枳椇子占总质量的1%、赤小豆占总质量的1%、芡实占总质量的1%、姜占总质量的2%。
3.所述的半脱脂花生蛋白粒是由低温冷榨法制备得到的,蛋白粒中蛋白质含量≥40%,油脂含量≤25%,0.3cm≤蛋白粒粒径≤1cm。
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