CN104886666A - Milk flavored pumpkin seed preparation method - Google Patents
Milk flavored pumpkin seed preparation method Download PDFInfo
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- CN104886666A CN104886666A CN201510278794.2A CN201510278794A CN104886666A CN 104886666 A CN104886666 A CN 104886666A CN 201510278794 A CN201510278794 A CN 201510278794A CN 104886666 A CN104886666 A CN 104886666A
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- 241000408747 Lepomis gibbosus Species 0.000 title claims abstract description 58
- 235000020236 pumpkin seed Nutrition 0.000 title claims abstract description 58
- 235000013336 milk Nutrition 0.000 title claims abstract description 39
- 239000008267 milk Substances 0.000 title claims abstract description 39
- 210000004080 milk Anatomy 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 70
- 238000009835 boiling Methods 0.000 claims abstract description 54
- 238000001816 cooling Methods 0.000 claims abstract description 30
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000001914 filtration Methods 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 11
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 11
- 239000004376 Sucralose Substances 0.000 claims abstract description 11
- 239000006071 cream Substances 0.000 claims abstract description 11
- 235000019408 sucralose Nutrition 0.000 claims abstract description 11
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 10
- 239000012535 impurity Substances 0.000 claims abstract description 9
- 230000007935 neutral effect Effects 0.000 claims abstract description 8
- 238000012216 screening Methods 0.000 claims abstract description 8
- 244000269722 Thea sinensis Species 0.000 claims abstract 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 37
- 230000007480 spreading Effects 0.000 claims description 19
- 238000004140 cleaning Methods 0.000 claims description 15
- 241000522254 Cassia Species 0.000 claims description 10
- 240000002045 Guettarda speciosa Species 0.000 claims description 10
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 10
- 244000062250 Kaempferia rotunda Species 0.000 claims description 10
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 10
- 244000246386 Mentha pulegium Species 0.000 claims description 10
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 10
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 10
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 10
- 240000004760 Pimpinella anisum Species 0.000 claims description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 10
- PJANXHGTPQOBST-VAWYXSNFSA-N Stilbene Natural products C=1C=CC=CC=1/C=C/C1=CC=CC=C1 PJANXHGTPQOBST-VAWYXSNFSA-N 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 10
- 235000001050 hortel pimenta Nutrition 0.000 claims description 10
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical compound C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 claims description 10
- 235000021286 stilbenes Nutrition 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 238000009423 ventilation Methods 0.000 claims description 9
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 7
- 239000009636 Huang Qi Substances 0.000 claims description 7
- 229960004998 acesulfame potassium Drugs 0.000 claims description 7
- 239000000619 acesulfame-K Substances 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 abstract 3
- 238000005406 washing Methods 0.000 abstract 2
- 241000010428 Alpinia katsumadae Species 0.000 abstract 1
- 244000141218 Alpinia officinarum Species 0.000 abstract 1
- 241000572573 Alpinia tonkinensis Species 0.000 abstract 1
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 241000382455 Angelica sinensis Species 0.000 abstract 1
- 241000045403 Astragalus propinquus Species 0.000 abstract 1
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 235000021511 Cinnamomum cassia Nutrition 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 241000299680 Cynanchum otophyllum Species 0.000 abstract 1
- 244000061508 Eriobotrya japonica Species 0.000 abstract 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 244000245214 Mentha canadensis Species 0.000 abstract 1
- 235000001878 Mentha haplocalyx Nutrition 0.000 abstract 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 abstract 1
- 229960005164 acesulfame Drugs 0.000 abstract 1
- 238000007605 air drying Methods 0.000 abstract 1
- 239000001774 alpinia officinarum Substances 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 238000007602 hot air drying Methods 0.000 abstract 1
- 235000011477 liquorice Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 16
- 239000000243 solution Substances 0.000 description 8
- 241000202807 Glycyrrhiza Species 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 241000545442 Radix Species 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 2
- 240000004244 Cucurbita moschata Species 0.000 description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 230000007797 corrosion Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015136 pumpkin Nutrition 0.000 description 2
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 208000025844 Prostatic disease Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 244000079386 endoparasite Species 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a milk flavored pumpkin seed preparation method which comprises the following steps: boiling tea leaves for 5-15 min, filtering the boiled tea leaves, and adding sodium bicarbonate into the filtrate to obtain the tea liquid; adding star anises, fennel, cinnamomum cassia, angelica dahurica, cynanchum otophyllum, alpinia tonkinensis, amomum tsaoko, rhizoma kaempferiae, alpinia officinarum, alpinia hainanensis, bay leaves, angelica sinensis, astragalus membranaceus, dried tangerine peels, liquorice, eriobotrya japonica leaves, and mentha haplocalyx are added into water to conduct boiling, and filtering the boiled materials to obtain the material filtrate; screening pumpkin seeds and removing impurities of the pumpkin seeds, then putting the impurity removed pumpkin seeds into the tea liquid to conduct boiling, cooling and keeping the boiled pumpkin seeds still until the surface soft skins fall off, then put into a stripping machine for stripping to obtain material A; washing the material A, soaking in a citric acid solution, removing the material A out and washing the material A to be neutral, then placing the material A in milk to conduct boiling and cooling and keeping the boiled material A still for 22-26 h to obtain material B; adding edible salt, white granulated sugar, sucralose, acesulfame and whipping cream into the material filtrate to conduct boiling, then adding the material B to conduct boiling, and filtering the above materials to obtain material C; and air-drying the material C at cool place, and followed by conducting hot air-drying, and cold-air temperature lowering to obtain the flavored pumpkin seeds.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of milk pumpkin seeds preparation method.
Background technology
Pumpkin seeds are the seed of the annual liana pumpkin of overgrowing of Curcurbitaceae, containing the abundant nutriment such as zinc, pantothenic acid, carrotene, and can human endoparasites be killed, a kind of food possessing good dietotherapy characteristic, there are some researches show, eat about the 50 grams pumpkin seeds fried every day, effectively can prevent and treat prostatic disorders.China's pumpkin planting scope is wide, kind is many, pumpkin seeds aboundresources.Along with the raising of people's living standard, consumer is to the local flavor of pumpkin seeds and easily the requirement of knocking property is more and more higher.Although market there are the pumpkin seeds of numerous different taste, but mainly carry out flavouring by adding essence, the demand of people to natural health food can not be met, and be generally use frying pan salt adding in pumpkin seeds to stir-fry to make, to be heated in frying process inequality, after frying, the frangible difficulty of pumpkin seeds shell is cracked between the teeth, all haves much room for improvement.
Summary of the invention
Based on the technical problem that background technology exists, the present invention proposes a kind of milk pumpkin seeds preparation method, step is simple, raw material is easy to get, and the pumpkin seeds milk prepared is pleasant, and rich in taste, stereovision are strong, tasty, brittleness is moderate, and can improve the shelf-life.
A kind of milk pumpkin seeds preparation method that the present invention proposes, comprises the steps:
S1, by tealeaves boiling 5-15min, adding sodium acid carbonate to pH value after filtration is that 9-9.5 obtains tea liquid;
S2, by weight by 7-8 part anise, 4-5 part fennel seeds, 3-6 part Chinese cassia tree, 1-2 part root of Dahurain angelica, the white stilbene of 0.5-1 part, 0.6-0.8 part in vain cool, 0.02-0.08 part tsaoko, 0.1-0.2 part kaempferia galamga, 0.1-0.2 part galingal, 0.3-0.5 part brigand, 0.1-0.3 part spiceleaf, 0.01-0.02 part Radix Angelicae Sinensis, 1-2 part Radix Astragali, 4-6 part dried orange peel, 3-5 part Radix Glycyrrhizae, 0.1-0.2 part loguat leaf, 1.2-1.6 part peppermint add boiling 30-40min in the water of 100 DEG C, obtain after filtration expecting water;
S3, by after pumpkin seeds screening and removing impurities, to drop in the tea liquid that obtains of S1 after boiling 25-35min, be cooled to 10-15 DEG C, leave standstill and come off to surperficial moccasin, put into stripping machine and carry out demoulding and obtain material A; It is soak 3-4h in the citric acid solution of 4-4.5 that material A cleaning is placed on pH value, and take out cleaning to neutral, be then placed in milk boiling 1-2h, be cooled to 10-15 DEG C, standing 22-26h obtains material B;
6-8 part salt, 15-18 part white sugar, 0.05-0.08 part Sucralose, 1-2 part acesulfame potassium, the rare cream of 2-3 part is added in S4, the material water that obtains to S2 by weight, after boiling 10-15min, add 100 serving material B again, boiling 15-20min, obtains material C after filtration;
S5, material C is carried out shady and cool ventilation drying, then carrying out hot-air seasoning a to moisture is 10-15wt%, a hot-air seasoning temperature is 50-55 DEG C, take out after spreading for cooling to room temperature, then to carry out that secondary hot-air dries to moisture be 5-7wt%, secondary hot-air bake out temperature is 60-65 DEG C, take out spreading for cooling to room temperature, then carrying out three hot-air seasoning to moistures is 2-3wt%, and three hot-air seasoning temperature are 70-75 DEG C, and cold wind cooling obtains milk pumpkin seeds.
Preferably, in S2, anistree is 7.2-7.8:180-200 with the weight ratio of material water.
Preferably, in S2, the weight ratio of anise, fennel seeds, Chinese cassia tree, the root of Dahurain angelica, white stilbene, in vain cool, tsaoko, kaempferia galamga, galingal, brigand, spiceleaf, Radix Angelicae Sinensis, the Radix Astragali, dried orange peel, Radix Glycyrrhizae, loguat leaf, peppermint is 7.2-7.8:4.6-4.8:4-5:1.2-1.8:0.7-0.9:0.64-0.76:0.04-0.06: 0.13-0.17:0.14-0.16:0.33-0.45:0.14-0.16:0.01-0.02:1.3-1. 8:4.7-5.6:3.6-4.5:0.16-0.18:1.3-1.5.
Preferably, in S3, the weight ratio of pumpkin seeds and tea liquid is 0.8-1.2:1-1.2.
Preferably, in S4, the weight ratio of salt, white sugar, Sucralose, acesulfame potassium, rare cream is 6.5-7.5:16-17:0.06-0.07:1.2-1.6:2.4-2.8.
Preferably, in S5, material C is carried out shady and cool ventilation drying, then carrying out hot-air seasoning a to moisture is 12-13wt%, a hot-air seasoning temperature is 51-53 DEG C, take out after spreading for cooling to room temperature, then to carry out that secondary hot-air dries to moisture be 5.8-6.2wt%, secondary hot-air bake out temperature is 62-64 DEG C, take out spreading for cooling to room temperature, then carrying out three hot-air seasoning to moistures is 2.3-2.5wt%, and three hot-air seasoning temperature are 70-72 DEG C, and cold wind cooling obtains milk pumpkin seeds.
Above-mentioned boiling for boil to fluidized state by liquid material, and maintains fluidized state.
The alkaline solution that the present invention adopts tealeaves boiling to obtain, sodium acid carbonate is adopted to regulate pH to obtain tea liquid again, make pumpkin seeds boiling, be immersed in tea liquid, utilize the film on the tea corrosion pumpkin seeds surface of alkalescence to obtain material A, thus reach the object of quick complete demoulding; Material A cleaning be placed in citric acid solution and soak, make acid solution form micropore in pumpkin seeds surface corrosion, the feed liquid being convenient to subsequent treatment enters in pumpkin seeds; Be placed in milk boiling, immersion again, substantially increase milk fragrance of the present invention, and mouthfeel is suitable for, and also improves nutritive value of the present invention; With the material water that the salt of special ratios, white sugar, Sucralose, acesulfame potassium, rare cream, anise, fennel seeds, Chinese cassia tree, the root of Dahurain angelica, white stilbene, in vain cool, tsaoko, kaempferia galamga, galingal, brigand, spiceleaf, Radix Angelicae Sinensis, the Radix Astragali, dried orange peel, Radix Glycyrrhizae, loguat leaf, peppermint boiling obtain, infiltrate through pumpkin seeds by boiling inner also by pumpkin seeds benevolence is absorbed, the present invention is had, and stereovision is strong, rich in taste, appetizing feature; Finally adopt three hot-air seasonings, the technique of twice spreading for cooling, not only increases the brittleness of pumpkin seeds shell of the present invention and pumpkin seeds benevolence, improves mouthfeel, but also under the effect of high temperature, forms a kind of fragrance of uniqueness, thus makes that fragrance of the present invention is pure, rich in taste; Employing cold wind is lowered the temperature, and reduces temperature of the present invention rapidly, avoids the present invention to become sour, and improves the shelf-life.
Accompanying drawing explanation
Fig. 1 is the process chart of a kind of milk pumpkin seeds preparation method that the present invention proposes.
Detailed description of the invention
As shown in Figure 1, Fig. 1 is the process chart of a kind of milk pumpkin seeds preparation method that the present invention proposes.
With reference to Fig. 1, a kind of milk pumpkin seeds preparation method that the present invention proposes, comprises the steps:
S1, by tealeaves boiling 5-15min, adding sodium acid carbonate to pH value after filtration is that 9-9.5 obtains tea liquid;
S2, by weight by 7-8 part anise, 4-5 part fennel seeds, 3-6 part Chinese cassia tree, 1-2 part root of Dahurain angelica, the white stilbene of 0.5-1 part, 0.6-0.8 part in vain cool, 0.02-0.08 part tsaoko, 0.1-0.2 part kaempferia galamga, 0.1-0.2 part galingal, 0.3-0.5 part brigand, 0.1-0.3 part spiceleaf, 0.01-0.02 part Radix Angelicae Sinensis, 1-2 part Radix Astragali, 4-6 part dried orange peel, 3-5 part Radix Glycyrrhizae, 0.1-0.2 part loguat leaf, 1.2-1.6 part peppermint add boiling 30-40min in the water of 100 DEG C, obtain after filtration expecting water;
S3, by after pumpkin seeds screening and removing impurities, to drop in the tea liquid that obtains of S1 after boiling 25-35min, be cooled to 10-15 DEG C, leave standstill and come off to surperficial moccasin, put into stripping machine and carry out demoulding and obtain material A; It is soak 3-4h in the citric acid solution of 4-4.5 that material A cleaning is placed on pH value, and take out cleaning to neutral, be then placed in milk boiling 1-2h, be cooled to 10-15 DEG C, standing 22-26h obtains material B;
6-8 part salt, 15-18 part white sugar, 0.05-0.08 part Sucralose, 1-2 part acesulfame potassium, the rare cream of 2-3 part is added in S4, the material water that obtains to S2 by weight, after boiling 10-15min, add 100 serving material B again, boiling 15-20min, obtains material C after filtration;
S5, material C is carried out shady and cool ventilation drying, then carrying out hot-air seasoning a to moisture is 10-15wt%, a hot-air seasoning temperature is 50-55 DEG C, take out after spreading for cooling to room temperature, then to carry out that secondary hot-air dries to moisture be 5-7wt%, secondary hot-air bake out temperature is 60-65 DEG C, take out spreading for cooling to room temperature, then carrying out three hot-air seasoning to moistures is 2-3wt%, and three hot-air seasoning temperature are 70-75 DEG C, and cold wind cooling obtains milk pumpkin seeds.
Below, by specific embodiment, technical scheme of the present invention is described in detail.
Embodiment 1
A kind of milk pumpkin seeds preparation method that the present invention proposes, comprises the steps:
S1, by tealeaves boiling 5min, adding sodium acid carbonate to pH value after filtration is 9.5 obtain tea liquid;
S2, by weight 7 parts of anises, 5 portions of fennel seeds, 3 portions of Chinese cassia trees, 2 parts of roots of Dahurain angelica, 0.5 part of white stilbene, 0.8 portion of white cool, 0.02 portion of tsaoko, 0.2 portion of kaempferia galamga, 0.1 portion of galingal, 0.5 portion of brigand, 0.1 portion of spiceleaf, 0.02 portion of Radix Angelicae Sinensis, 1 portion of Radix Astragali, 6 portions of dried orange peels, 3 portions of Radix Glycyrrhizaes, 0.2 portion of loguat leaf, 1.2 portions of peppermints are added boiling 40min in the water of 100 DEG C, obtain after filtration expecting water;
S3, by after pumpkin seeds screening and removing impurities, to drop in the tea liquid that obtains of S1 after boiling 25min, be cooled to 15 DEG C, leave standstill and come off to surperficial moccasin, put into stripping machine and carry out demoulding and obtain material A; It is soak 4h in the citric acid solution of 4 that material A cleaning is placed on pH value, and take out cleaning to neutral, be then placed in milk boiling 1h, be cooled to 15 DEG C, standing 22h obtains material B;
Add 8 portions of salt, 15 parts of white sugar, 0.08 part of Sucralose, 1 portion of acesulfame potassium, 3 portions of rare cream in S4, the material water that obtains to S2 by weight, after boiling 10min, then add 100 serving material B, boiling 20min, obtains material C after filtration;
S5, material C is carried out shady and cool ventilation drying, then carrying out hot-air seasoning a to moisture is 10wt%, one time hot-air seasoning temperature is 55 DEG C, take out after spreading for cooling to room temperature, then to carry out that secondary hot-air dries to moisture be 5wt%, secondary hot-air bake out temperature is 65 DEG C, take out spreading for cooling to room temperature, then carrying out three hot-air seasoning to moistures is 2wt%, and three times hot-air seasoning temperature is 75 DEG C, and cold wind cooling obtains milk pumpkin seeds.
Embodiment 2
A kind of milk pumpkin seeds preparation method that the present invention proposes, comprises the steps:
S1, by tealeaves boiling 8min, adding sodium acid carbonate to pH value after filtration is 9.2 obtain tea liquid;
S2, by weight 7.2 parts of anises, 4.8 portions of fennel seeds, 4 portions of Chinese cassia trees, 1.8 parts of roots of Dahurain angelica, 0.7 part of white stilbene, 0.76 portion of white cool, 0.04 portion of tsaoko, 0.17 portion of kaempferia galamga, 0.14 portion of galingal, 0.45 portion of brigand, 0.14 portion of spiceleaf, 0.02 portion of Radix Angelicae Sinensis, 1.3 portions of Radixs Astragali, 5.6 portions of dried orange peels, 3.6 portions of Radix Glycyrrhizaes, 0.18 portion of loguat leaf, 1.3 portions of peppermints are added boiling 33min in the water of 200 parts 100 DEG C, obtain after filtration expecting water;
S3, by weight by after 1.2 parts of pumpkin seeds screening and removing impurities, to drop in 1 part of tea liquid after boiling 30min, be cooled to 12 DEG C, leave standstill and come off to surperficial moccasin, put into stripping machine and carry out demoulding and obtain material A; It is soak 3.3h in the citric acid solution of 4.5 that material A cleaning is placed on pH value, and take out cleaning to neutral, be then placed in milk boiling 1.8h, be cooled to 12 DEG C, standing 25h obtains material B;
Add 6.5 portions of salt, 17 parts of white sugar, 0.06 part of Sucralose, 1.6 portions of acesulfame potassiums, 2.4 portions of rare cream in S4, the material water that obtains to S2 by weight, after boiling 14min, then add 100 serving material B, boiling 16min, obtains material C after filtration;
S5, material C is carried out shady and cool ventilation drying, then carrying out hot-air seasoning a to moisture is 13wt%, one time hot-air seasoning temperature is 51 DEG C, take out after spreading for cooling to room temperature, then to carry out that secondary hot-air dries to moisture be 6.2wt%, secondary hot-air bake out temperature is 62 DEG C, take out spreading for cooling to room temperature, then carrying out three hot-air seasoning to moistures is 2.5wt%, and three times hot-air seasoning temperature is 74 DEG C, and cold wind cooling obtains milk pumpkin seeds.
Embodiment 3
A kind of milk pumpkin seeds preparation method that the present invention proposes, comprises the steps:
S1, by tealeaves boiling 15min, adding sodium acid carbonate to pH value after filtration is 9 obtain tea liquid;
S2, by weight 8 parts of anises, 4 portions of fennel seeds, 6 portions of Chinese cassia trees, 1 part of root of Dahurain angelica, 1 part of white stilbene, 0.6 portion of white cool, 0.08 portion of tsaoko, 0.1 portion of kaempferia galamga, 0.2 portion of galingal, 0.3 portion of brigand, 0.3 portion of spiceleaf, 0.01 portion of Radix Angelicae Sinensis, 2 portions of Radixs Astragali, 4 portions of dried orange peels, 5 portions of Radix Glycyrrhizaes, 0.1 portion of loguat leaf, 1.6 portions of peppermints are added boiling 30min in the water of 100 DEG C, obtain after filtration expecting water;
S3, by after pumpkin seeds screening and removing impurities, to drop in the tea liquid that obtains of S1 after boiling 35min, be cooled to 10 DEG C, leave standstill and come off to surperficial moccasin, put into stripping machine and carry out demoulding and obtain material A; It is soak 3h in the citric acid solution of 4.5 that material A cleaning is placed on pH value, and take out cleaning to neutral, be then placed in milk boiling 2h, be cooled to 10 DEG C, standing 26h obtains material B;
Add 6 portions of salt, 18 parts of white sugar, 0.05 part of Sucralose, 2 portions of acesulfame potassiums, 2 portions of rare cream in S4, the material water that obtains to S2 by weight, after boiling 15min, then add 100 serving material B, boiling 15min, obtains material C after filtration;
S5, material C is carried out shady and cool ventilation drying, then carrying out hot-air seasoning a to moisture is 15wt%, one time hot-air seasoning temperature is 50 DEG C, take out after spreading for cooling to room temperature, then to carry out that secondary hot-air dries to moisture be 7wt%, secondary hot-air bake out temperature is 60 DEG C, take out spreading for cooling to room temperature, then carrying out three hot-air seasoning to moistures is 3wt%, and three times hot-air seasoning temperature is 70 DEG C, and cold wind cooling obtains milk pumpkin seeds.
Embodiment 4
A kind of milk pumpkin seeds preparation method that the present invention proposes, comprises the steps:
S1, by tealeaves boiling 12min, adding sodium acid carbonate to pH value after filtration is 9 obtain tea liquid;
S2, by weight 7.8 parts of anises, 4.6 portions of fennel seeds, 5 portions of Chinese cassia trees, 1.2 parts of roots of Dahurain angelica, 0.9 part of white stilbene, 0.64 portion of white cool, 0.06 portion of tsaoko, 0.13 portion of kaempferia galamga, 0.16 portion of galingal, 0.33 portion of brigand, 0.16 portion of spiceleaf, 0.01 portion of Radix Angelicae Sinensis, 1.8 portions of Radixs Astragali, 4.7 portions of dried orange peels, 4.5 portions of Radix Glycyrrhizaes, 0.16 portion of loguat leaf, 1.5 portions of peppermints are added boiling 37min in the water of 180 parts 100 DEG C, obtain after filtration expecting water;
S3, by weight by after 0.8 part of pumpkin seeds screening and removing impurities, to drop in 1.2 parts of tea liquid after boiling 28min, be cooled to 13 DEG C, leave standstill and come off to surperficial moccasin, put into stripping machine and carry out demoulding and obtain material A; It is soak 3.6h in the citric acid solution of 4 that material A cleaning is placed on pH value, and take out cleaning to neutral, be then placed in milk boiling 1.5h, be cooled to 13 DEG C, standing 23h obtains material B;
Add 7.5 portions of salt, 16 parts of white sugar, 0.07 part of Sucralose, 1.2 portions of acesulfame potassiums, 2.8 portions of rare cream in S4, the material water that obtains to S2 by weight, after boiling 12min, then add 100 serving material B, boiling 18min, obtains material C after filtration;
S5, material C is carried out shady and cool ventilation drying, then carrying out hot-air seasoning a to moisture is 12wt%, one time hot-air seasoning temperature is 53 DEG C, take out after spreading for cooling to room temperature, then to carry out that secondary hot-air dries to moisture be 5.8wt%, secondary hot-air bake out temperature is 64 DEG C, take out spreading for cooling to room temperature, then carrying out three hot-air seasoning to moistures is 2.3wt%, and three times hot-air seasoning temperature is 72 DEG C, and cold wind cooling obtains milk pumpkin seeds.
The above; be only the present invention's preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (6)
1. a milk pumpkin seeds preparation method, is characterized in that, comprises the steps:
S1, by tealeaves boiling 5-15min, adding sodium acid carbonate to pH value after filtration is that 9-9.5 obtains tea liquid;
S2, by weight by 7-8 part anise, 4-5 part fennel seeds, 3-6 part Chinese cassia tree, 1-2 part root of Dahurain angelica, the white stilbene of 0.5-1 part, 0.6-0.8 part in vain cool, 0.02-0.08 part tsaoko, 0.1-0.2 part kaempferia galamga, 0.1-0.2 part galingal, 0.3-0.5 part brigand, 0.1-0.3 part spiceleaf, 0.01-0.02 part Radix Angelicae Sinensis, 1-2 part Radix Astragali, 4-6 part dried orange peel, 3-5 part Radix Glycyrrhizae, 0.1-0.2 part loguat leaf, 1.2-1.6 part peppermint add boiling 30-40min in the water of 100 DEG C, obtain after filtration expecting water;
S3, by after pumpkin seeds screening and removing impurities, to drop in the tea liquid that obtains of S1 after boiling 25-35min, be cooled to 10-15 DEG C, leave standstill and come off to surperficial moccasin, put into stripping machine and carry out demoulding and obtain material A; It is soak 3-4h in the citric acid solution of 4-4.5 that material A cleaning is placed on pH value, and take out cleaning to neutral, be then placed in milk boiling 1-2h, be cooled to 10-15 DEG C, standing 22-26h obtains material B;
6-8 part salt, 15-18 part white sugar, 0.05-0.08 part Sucralose, 1-2 part acesulfame potassium, the rare cream of 2-3 part is added in S4, the material water that obtains to S2 by weight, after boiling 10-15min, add 100 serving material B again, boiling 15-20min, obtains material C after filtration;
S5, material C is carried out shady and cool ventilation drying, then carrying out hot-air seasoning a to moisture is 10-15wt%, a hot-air seasoning temperature is 50-55 DEG C, take out after spreading for cooling to room temperature, then to carry out that secondary hot-air dries to moisture be 5-7wt%, secondary hot-air bake out temperature is 60-65 DEG C, take out spreading for cooling to room temperature, then carrying out three hot-air seasoning to moistures is 2-3wt%, and three hot-air seasoning temperature are 70-75 DEG C, and cold wind cooling obtains milk pumpkin seeds.
2. milk pumpkin seeds preparation method according to claim 1, is characterized in that, in S2, anistree is 7.2-7.8:180-200 with the weight ratio of material water.
3. milk pumpkin seeds preparation method according to claim 1 or 2, it is characterized in that, in S2, the weight ratio of anise, fennel seeds, Chinese cassia tree, the root of Dahurain angelica, white stilbene, in vain cool, tsaoko, kaempferia galamga, galingal, brigand, spiceleaf, Radix Angelicae Sinensis, the Radix Astragali, dried orange peel, Radix Glycyrrhizae, loguat leaf, peppermint is 7.2-7.8:4.6-4.8:4-5:1.2-1.8:0.7-0.9:0.64-0.76:0.04-0.06: 0.13-0.17:0.14-0.16:0.33-0.45:0.14-0.16:0.01-0.02:1.3-1. 8:4.7-5.6:3.6-4.5:0.16-0.18:1.3-1.5.
4. milk pumpkin seeds preparation method according to any one of claim 1-3, is characterized in that, in S3, the weight ratio of pumpkin seeds and tea liquid is 0.8-1.2:1-1.2.
5. milk pumpkin seeds preparation method according to any one of claim 1-4, is characterized in that, in S4, the weight ratio of salt, white sugar, Sucralose, acesulfame potassium, rare cream is 6.5-7.5:16-17:0.06-0.07:1.2-1.6:2.4-2.8.
6. milk pumpkin seeds preparation method according to any one of claim 1-5, it is characterized in that, in S5, material C is carried out shady and cool ventilation drying, then carrying out hot-air seasoning a to moisture is 12-13wt%, a hot-air seasoning temperature is 51-53 DEG C, after taking out spreading for cooling to room temperature, carrying out secondary hot-air oven dry is again 5.8-6.2wt% to moisture, secondary hot-air bake out temperature is 62-64 DEG C, take out spreading for cooling to room temperature, then carrying out three hot-air seasoning to moistures is 2.3-2.5wt%, three hot-air seasoning temperature are 70-72 DEG C, cold wind cooling obtains milk pumpkin seeds.
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| CN105520102A (en) * | 2016-02-01 | 2016-04-27 | 贺州学院 | Preparation method of milk-flavored taro powder |
| CN105725153A (en) * | 2016-03-01 | 2016-07-06 | 桐城市兴新食品有限公司 | Multi-flavored nutritional cushaw seeds |
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| CN105520102B (en) * | 2016-02-01 | 2019-10-29 | 贺州学院 | A kind of preparation method of milk taste taro powder |
| CN105520102A (en) * | 2016-02-01 | 2016-04-27 | 贺州学院 | Preparation method of milk-flavored taro powder |
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| CN105962256A (en) * | 2016-06-14 | 2016-09-28 | 安徽真心食品有限公司 | Milky body fluid production promoting and intestine moistening sunflower seeds and preparation method thereof |
| CN106490570A (en) * | 2016-10-26 | 2017-03-15 | 山丹县精海农副产品加工有限责任公司 | A kind of manufacture method of tea melon seed |
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| CN108030043A (en) * | 2017-12-07 | 2018-05-15 | 山丹县精海农副产品加工有限责任公司 | A kind of production method for steaming caramel melon seeds |
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| CN110122825A (en) * | 2019-05-13 | 2019-08-16 | 洽洽食品股份有限公司 | One processing method for growing tea extraction melon seeds |
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Application publication date: 20150909 |