CN107048308A - 一种麻辣味小湿煮花生果及其加工方法 - Google Patents
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Classifications
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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
本发明公开了一种麻辣味小湿煮花生果及其加工方法。每1000份花生果需要以下重量份的配料:白砂糖10‑15,食盐28‑32,八角2‑3,小茴1‑2,花椒1‑2,辣椒1‑2,桂皮1‑2,谷氨酸钠0.2‑0.4,5’‑呈味核苷酸二钠0.02‑0.04,甜蜜素0.3‑0.5,安赛蜜0.1‑0.2,糖精钠0.05‑0.1,D‑异抗坏血酸钠0.1‑0.2,食用香精1‑1.5,水适量。本发明由于采用了煮制+浸泡入味,真空包装、高温杀菌技术加工花生果,因此开发了花生果加工新技术的同时,满足消费者对水煮花生果口味的要求。同时本发明不添加防腐剂,保质期也可以达到8个月,既为消费者提供了健康产品的同时,也满足了产品的货架期。本发明不仅加工方法合理、实用,而且操作简单、效果好,利于广泛推广。
Description
技术领域
本发明涉及一种食品加工领域,确切地说是一种麻辣味小湿煮花生果及其加工方法。
技术背景
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。脂肪含量为44%-45%,蛋白质含量为24-36%,含糖量为20%左右。花生中的维生素K有止血作用。花生红衣的止血作用比花生更高出50倍,对多种出血性疾病都有良好的止血功效。花生含有维生素E和一定量的锌,能增强记忆,抗老化,延缓脑功能衰退,滋润皮肤。花生含有的维生素C有降低胆固醇的作用,有助于防治动脉硬化、高血压和冠心病。花生中的微量元素 硒和另一种生物活性物质白藜芒醇可以防治肿瘤类疾病,同时也是降低血小板聚公证机关预防和治疗动脉粥样硬化、心脑血管疾病的化学预防剂。花生还有扶正补虚、悦脾和胃、润肺化痰、滋养调气、利水消肿、止血生乳、清咽止疟的作用。
花生果在国内外主要作为干果食品,味美香甜,人皆喜之,但多以经过烘烤工艺加工的干花生果为主。经常吃烘烤干花生果,容易上火;而水煮花生,由于不耐储存,以及加工工艺复杂等因素,迄今为止,市场并不多见。本发明通过对水煮花生果入味、护色、杀菌等工艺进行研究,生产出口味独特,保质期长,符合大众消费的水煮湿花生产品,引领水煮花生果工业化生产新方向。
发明内容
本发明的目的在于提供一种麻辣味小湿煮花生果及其加工方法。本发明是将花生果原料与传统的麻辣口感结合起来,采用清洗、煮制+浸泡入味、真空包装、高温杀菌等工艺加工,满足消费者对水煮花生果的要求。
为实现上述目的,本发明采用的技术方案如下:
一种麻辣味小湿煮花生果, 其特征在于:每1000份花生果需要以下重量份的配料:白砂糖10-15,食盐28-32,八角2-3,小茴1-2,花椒1-2,辣椒1-2,桂皮1-2,谷氨酸钠0.2-0.4,5’-呈味核苷酸二钠0.02-0.04,甜蜜素0.3-0.5,安赛蜜0.1-0.2,糖精钠0.05-0.1,D-异抗坏血酸钠0.1-0.2,食用香精1-1.5,水适量。
所述的麻辣味小湿煮花生果的加工方法,其特征在于:每1000份花生果需要以下重量份的配料:白砂糖10,食盐30,八角2,小茴1,花椒1,辣椒1.5,桂皮1,谷氨酸钠0.2,5’-呈味核苷酸二钠0.02,甜蜜素0.3,安赛蜜0.2,糖精钠0.06,D-异抗坏血酸钠0.15,食用香精1.2,水适量。
所述的麻辣味小湿煮花生果的加工方法,其特征在于:每1000份花生果需要以下重量份的配料:白砂糖15,食盐32,八角2.5,小茴1.5,花椒1.5,辣椒1.5,桂皮1.5,谷氨酸钠0.3,5’-呈味核苷酸二钠0.03,甜蜜素0.4,安赛蜜0.15,糖精钠0.08,D-异抗坏血酸钠0.5,食用香精1.3,水适量。
所述的麻辣味小湿煮花生果的加工方法,其特征在于:每1000份花生果需要以下重量份的配料:白砂糖10,食盐30,八角3,小茴2,花椒2,辣椒1.5,桂皮2,谷氨酸钠0.4,5’-呈味核苷酸二钠0.04,甜蜜素0.3,安赛蜜0.2,糖精钠0.05,D-异抗坏血酸钠0.2,食用香精1.4,水适量。
所述的麻辣味小湿煮花生果的加工方法,其特征在于:其具体加工步骤如下:
(1)选用精选后的花生果原料,经清洗机洗去花生果表面的灰尘及泥土;
(2)按上述重量份将小茴、八角、花椒、辣椒、桂皮放入适量水中,在100℃的温度下熬制100-120分钟后得汤料液备用;
(3)将上述备用汤料液煮沸后,按配方量加入食盐、白砂糖、甜蜜素、安赛蜜、食用香精和花生果,继续煮制5-10分钟,关闭能源,浸泡4-5小时;
(4)将上述花生果沥干后放入干燥设备进行干燥,干燥温度为75℃,时间20~30分钟,烘干花生果表面的水份;
(5)将干燥后的花生果冷却至室温,并装袋送包装车间进行包装;
(6)将冷却后的花生果倒在挑拣台上,剔除杂质、壳、花生米、破损等。再真空包装;
(7)将真空包装后的花生果送至杀菌车间,进行杀菌,杀菌温度122℃,杀菌30min。
(8)将杀菌冷却后的花生果,进行外袋包装、出售。
本发明的有益效果:
1、本发明由于采用了煮制+浸泡入味,真空包装、高温杀菌技术加工花生果,因此开发了花生果加工新技术的同时,满足消费者对水煮花生果口味的要求。
2、本发明不添加防腐剂,保质期也可以达到8个月,既为消费者提供了健康产品的同时,也满足了产品的货架期
3、本发明不仅加工方法合理、实用,而且操作简单、效果好,利于广泛推广。
具体实施方式
实施例1:
选用精选后的花生果原料1000kg,经清洗机洗去花生果表面的灰尘及泥土。以八角2kg、桂皮1kg、小茴1kg、花椒1kg、辣椒1.5kg放入适量水中,在100℃的温度下熬制120分钟后得汤料液,加入白砂糖10kg,食盐30kg,谷氨酸钠0.2kg,5’-呈味核苷酸二钠0.02kg,甜蜜素0.3kg,安赛蜜0.2kg,糖精钠0.06kg,D-异抗坏血酸钠0.15kg,食用香精1.2kg和花生果继续煮制6分钟,关闭能源,浸泡4小时;放入干燥设备中75℃干燥20分钟,再冷却至室温,使用真空包装后,再121℃杀菌30min以上,再将杀菌冷却后的花生果,进行外袋包装、出售。
实施例2:
选用精选后的花生果原料1000kg,经清洗机洗去花生果表面的灰尘及泥土。以 八角3kg、桂皮2kg、小茴2kg、花椒2kg、辣椒1.5kg放入适量水中,在100℃的温度下熬制120分钟后得汤料液,加入白砂糖10kg,食盐30kg,谷氨酸钠0.4kg,5’-呈味核苷酸二钠0.04kg,甜蜜素0.3kg,安赛蜜0.2kg,糖精钠0.05,D-异抗坏血酸钠0.2kg,食用香精1.4kg和花生果继续煮制10分钟,关闭能源,浸泡4小时;放入干燥设备中75℃干燥20分钟,再冷却至室温,使用真空包装后,再121℃杀菌30min以上,再将杀菌冷却后的花生果,进行外袋包装、出售。
实施例3:
选用精选后的花生果原料1000kg,经清洗机洗去花生果表面的灰尘及泥土。以八角2.5kg、桂皮1.5kg、小茴1.5kg、花椒1.5kg、辣椒1.5kg放入适量水中,在100℃的温度下熬制120分钟后得汤料液,加入白砂糖15kg,食盐32kg,谷氨酸钠0.3kg,5’-呈味核苷酸二钠0.03kg,甜蜜素0.4kg,安赛蜜0.15kg,糖精钠0.08,D-异抗坏血酸钠0.5kg,食用香精1.3kg和花生果继续煮制10分钟,关闭能源,浸泡4小时;放入干燥设备中75℃干燥20分钟,再冷却至室温,使用真空包装后,再121℃杀菌30min以上,再将杀菌冷却后的花生果,进行外袋包装、出售。
Claims (5)
1.一种麻辣味小湿煮花生果, 其特征在于:每1000份花生果需要以下重量份的配料:白砂糖10-15,食盐28-32,八角2-3,小茴1-2,花椒1-2,辣椒1-2,桂皮1-2,谷氨酸钠0.2-0.4,5’-呈味核苷酸二钠0.02-0.04,甜蜜素0.3-0.5,安赛蜜0.1-0.2,糖精钠0.05-0.1,D-异抗坏血酸钠0.1-0.2,食用香精1-1.5,水适量。
2.根据权利要求1所述的麻辣味小湿煮花生果的加工方法,其特征在于:每1000份花生果需要以下重量份的配料:白砂糖10,食盐30,八角2,小茴1,花椒1,辣椒1.5,桂皮1,谷氨酸钠0.2,5’-呈味核苷酸二钠0.02,甜蜜素0.3,安赛蜜0.2,糖精钠0.06,D-异抗坏血酸钠0.15,食用香精1.2,水适量。
3.根据权利要求1所述的麻辣味小湿煮花生果的加工方法,其特征在于:每1000份花生果需要以下重量份的配料:白砂糖15,食盐32,八角2.5,小茴1.5,花椒1.5,辣椒1.5,桂皮1.5,谷氨酸钠0.3,5’-呈味核苷酸二钠0.03,甜蜜素0.4,安赛蜜0.15,糖精钠0.08,D-异抗坏血酸钠0.5,食用香精1.3,水适量。
4.根据权利要求1所述的麻辣味小湿煮花生果的加工方法,其特征在于:每1000份花生果需要以下重量份的配料:白砂糖10,食盐30,八角3,小茴2,花椒2,辣椒1.5,桂皮2,谷氨酸钠0.4,5’-呈味核苷酸二钠0.04,甜蜜素0.3,安赛蜜0.2,糖精钠0.05,D-异抗坏血酸钠0.2,食用香精1.4,水适量。
5.根据权利要求1所述的麻辣味小湿煮花生果的加工方法,其特征在于:其具体加工步骤如下:
(1)选用精选后的花生果原料,经清洗机洗去花生果表面的灰尘及泥土;
(2)按上述重量份将小茴、八角、花椒、辣椒、桂皮放入适量水中,在100℃的温度下熬制100-120分钟后得汤料液备用;
(3)将上述备用汤料液煮沸后,按配方量加入食盐、白砂糖、甜蜜素、安赛蜜、食用香精和花生果,继续煮制5-10分钟,关闭能源,浸泡4-5小时;
(4)将上述花生果沥干后放入干燥设备进行干燥,干燥温度为75℃,时间20~30分钟,烘干花生果表面的水份;
(5)将干燥后的花生果冷却至室温,并装袋送包装车间进行包装;
(6)将冷却后的花生果倒在挑拣台上,剔除杂质、壳、花生米、破损等,再真空包装;
(7)将真空包装后的花生果送至杀菌车间,进行杀菌,杀菌温度122℃,杀菌30min;
(8)将杀菌冷却后的花生果,进行外袋包装、出售。
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