CN107373572A - 多味花生的加工方法及多味花生 - Google Patents
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Abstract
本申请公开了多味花生的加工方法及多味花生。多味花生的加工方法包括以下步骤:将挑选洗净的花生加盐拌匀后进行高压蒸制,再将花生进行烘烤,接着再分别制备薄荷调味液、牛奶调味液、山核桃调味液、绿茶调味液及甜味调味液,随之再将由步骤(1)制得的花生依次浸泡于由步骤(2)制得的薄荷调味液、牛奶调味液、山核桃调味液、绿茶调味液及甜味调味液中,每经一种调味液浸泡过后的花生都需进行一次烘烤及冷却,最后将由步骤(3)制得的花生进行筛选包装,制得多味花生。本申请不存在油炸制作工艺,继而不会使食用者出现口鼻干燥、咽喉疼痛、口舌生疮、牙龈肿痛、便秘、心烦急躁等症状,且无使用化学添加剂,从而不会对人体健康造成潜在危险。
Description
【技术领域】
本申请涉及食品的技术领域,具体来说是涉及一种多味花生的加工方法及多味花生。
【背景技术】
花生含有蛋白质、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,可提供多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、粗纤维等有利人体健康的物质,它的营养价值不低于牛奶、鸡蛋或瘦肉。
而多味花生作为中国的特色小吃,选用优质花生仁、面粉、白砂糖、植物油、天然香料等精制而成,且在制作过程中,需将花生进行油炸才可制出多味花生的风味。虽然经油炸过的花生风味具佳,但是吃了的人容易出现口鼻干燥、咽喉疼痛、口舌生疮、牙龈肿痛、便秘、心烦急躁等症状,且现有多味花生普遍添加了化学添加剂,对人体健康具有潜在危险。
【发明内容】
本申请所要解决是针对上述现有多味花生容易让吃了的人出现口鼻干燥、咽喉疼痛、口舌生疮、牙龈肿痛、便秘、心烦急躁等症状,且现有多味花生普遍添加了化学添加剂,对人体健康具有潜在危险的技术问题,提供一种多味花生的加工方法。
为解决上述技术问题,本申请是通过以下技术方案实现:
多味花生的加工方法,包括以下步骤:
(1)制备主料:挑选、洗净花生,加盐拌匀,放置于蒸锅内进行高压蒸制,且将蒸制过的花生进行烘烤;
(2)制备调味液:分别制备薄荷调味液、牛奶调味液、山核桃调味液、绿茶调味液及甜味调味液;
(3)加工主料:将由步骤(1)制得的花生在冷却后依次浸泡于由步骤(2)制得的薄荷调味液、牛奶调味液、山核桃调味液、绿茶调味液及甜味调味液中,在此过程中,每经一种调味液浸泡过后的花生都需进行一次烘烤及冷却;
(4)筛选分装:将由步骤(3)制得的花生按粒径大小进行筛选且进行定量包装,制得多味花生。
如上所述的多味花生的加工方法,所述步骤(1)中,蒸锅内的蒸制温度为100~110℃,压强为0.048MPa~0.172MPa,蒸制时间为20~40分钟;
烘烤方式为利用网带式烘干设备进行烘烤,烘烤温度为80~110℃,烘烤时间为40~80分钟,使花生的含水量处于10%~30%之间。
如上所述的多味花生的加工方法,所述步骤(2)中,薄荷调味液为将薄荷叶放入适量的水中熬制得出的,其中薄荷叶与水的质量比为1:2.5,熬制温度为100~110℃,熬制时间为15~30分钟。
如上所述的多味花生的加工方法,所述步骤(2)中,牛奶调味液为牛奶。
如上所述的多味花生的加工方法,所述步骤(2)中,山核桃调味液为将山核桃仁放入适量的水中熬制得出的,其中山核桃仁与水的质量比为1:3.5,熬制温度为100~110℃,熬制时间为20~60分钟。
如上所述的多味花生的加工方法,所述步骤(2)中,绿茶调味液为将绿茶放入适量的水中熬制得出的,其中绿茶与水的质量比为1:1.75,熬制温度为100~110℃,熬制时间为15~30分钟。
如上所述的多味花生的加工方法,所述步骤(2)中,甜味调味液为将蜂蜜放入适量的温水中拌匀,调制出甜味调味液,其中蜂蜜与温水的质量比为1:2,温水的温度为40~60℃。
如上所述的多味花生的加工方法,所述步骤(3)中,烘烤方式为利用网带式烘干设备进行烘烤,烘烤温度为50~110℃,烘烤时间为60~120分钟,使花生的含水量处于3%以下。
如上所述的多味花生的加工方法,所述步骤(2)中,所制备的调味液还包括増香调味液,所述増香调味液为将八角粉、五香粉、甘草粉、桂皮粉放入适量的水中熬制得出的,其中八角粉、五香粉、甘草粉、桂皮粉与水的质量比为1:1:0.3:0.5:2,熬制温度为100~110℃,熬制时间为15~30分钟。
多味花生,采用上述的加工方法加工制得。
与现有技术相比,上述申请有如下优点:
本申请多味花生的加工方法不存在油炸制作工艺,继而由本申请多味花生的加工方法所加工的多味花生,不会使食用者容易出现口鼻干燥、咽喉疼痛、口舌生疮、牙龈肿痛、便秘、心烦急躁等症状,且在制作过程中,无使用化学添加剂,从而更加不会对人体健康造成潜在危险,进而绿色健康,同时,由本申请多味花生的加工方法所加工的多味花生风味独特,味道层次明显,所以更容易得到消费者的青睐。
【具体实施方式】
多味花生的加工方法,包括以下步骤:
(1)制备主料:挑选、洗净花生,加盐拌匀,放置于蒸锅内进行高压蒸制,且将蒸制过的花生进行烘烤;
(2)制备调味液:分别制备薄荷调味液、牛奶调味液、山核桃调味液、绿茶调味液及甜味调味液;
(3)加工主料:将由步骤(1)制得的花生在冷却后依次浸泡于由步骤(2)制得的薄荷调味液、牛奶调味液、山核桃调味液、绿茶调味液及甜味调味液中,在此过程中,每经一种调味液浸泡过后的花生都需进行一次烘烤及冷却;
(4)筛选分装:将由步骤(3)制得的花生按粒径大小进行筛选且进行定量包装,制得多味花生。
本申请多味花生的加工方法不存在油炸制作工艺,继而由本申请多味花生的加工方法所加工的多味花生,不会使食用者容易出现口鼻干燥、咽喉疼痛、口舌生疮、牙龈肿痛、便秘、心烦急躁等症状,且在制作过程中,无使用化学添加剂,从而更加不会对人体健康造成潜在危险,进而绿色健康,同时,由本申请多味花生的加工方法所加工的多味花生风味独特,味道层次明显,所以更容易得到消费者的青睐。
所述步骤(1)中,蒸锅内的蒸制温度为100~110℃,压强为0.048MPa~0.172MPa,蒸制时间为20~40分钟。其目的在于快速蒸煮花生,使花生蒸煮至七至八成熟。
所述步骤(1)中,烘烤方式为利用网带式烘干设备进行烘烤,烘烤温度为80~110℃,烘烤时间为40~80分钟,使花生的含水量处于10%~30%之间。其目的在于避免过度烘烤而失去所有水分,进而影响加工进程。
所述步骤(2)中,薄荷调味液为将薄荷叶放入适量的水中熬制得出的,其中薄荷叶与水的质量比为1:2.5,熬制温度为100~110℃,熬制时间为15~30分钟。其优点在于薄荷调味液能刺激起食用者的味蕾,从而给食用者带来一丝清凉舒爽的味觉体验。
所述步骤(2)中,牛奶调味液为牛奶。其优点在于在食用者咀嚼过程中,牛奶与花生的搭配能够给食用者带来更为醇厚的奶香味道。
所述步骤(2)中,山核桃调味液为将山核桃仁放入适量的水中熬制得出的,其中山核桃仁与水的质量比为1:3.5,熬制温度为100~110℃,熬制时间为20~60分钟。其目的在于山核桃仁含有较多的蛋白质及人体营养必需的不饱和脂肪酸,是为人体大脑组织细胞代谢的重要物质,不仅能滋养脑细胞,增强脑功能,且还能滋养身体,提高人体抵抗力。
所述步骤(2)中,绿茶调味液为将绿茶放入适量的水中熬制得出的,其中绿茶与水的质量比为1:1.75,熬制温度为100~110℃,熬制时间为15~30分钟,避免煮制时间过长而破坏绿茶本身的营养价值。绿茶的营养价值在于:绿茶是未经发酵制成的茶,保留了鲜叶的天然物质,含有的茶多酚、儿茶素、叶绿素、咖啡碱、氨基酸、维生素等营养成分也较多,且这些天然营养成份对防衰老、防癌、抗癌、杀菌、消炎等具有特殊效果,是其他茶类所不及的。
当然,绿茶调味液也可以改用红茶、乌龙茶等制备出相应的茶味调味液,满足于更多的消费需求。
所述步骤(2)中,甜味调味液为将蜂蜜放入适量的温水中拌匀,调制出甜味调味液,其中蜂蜜与温水的质量比为1:2,温水的温度为40~60℃,使用温水调匀蜂蜜的目的在于避免破坏蜂蜜的活性物质而降低蜂蜜的营养。且将蜂蜜水包裹于花生的最外层,优点在于形成一层薄薄且致密的糖衣,大大有利于封锁味道,同时也为多味花生多增添一层淡淡的甜味,进一步丰富多味花生的口感味道。
所述步骤(3)中,烘烤方式为利用网带式烘干设备进行烘烤,烘烤温度为50~110℃,烘烤时间为60~120分钟,使花生的含水量处于3%以下。其最后一次烘烤是在花生浸泡过蜂蜜水之后,烘烤温度为50~55℃,烘烤时间为100~120分钟,目的在于降低温度,最大限度上保留蜂蜜的营养成分,待至冷却后,也方便于保存,延长保质期。
所述步骤(2)中,所制备的调味液还包括増香调味液,所述増香调味液为将八角粉、五香粉、甘草粉、桂皮粉放入适量的水中熬制得出的,其中八角粉、五香粉、甘草粉、桂皮粉与水的质量比为1:1:0.3:0.5:2,熬制温度为100~110℃,熬制时间为15~30分钟。其目的在于更进一步丰富多味花生的味道,满足于更多的需求。
多味花生,采用上述的加工方法加工制得。其优点在于风味独特,味道层次明显,容易得到消费者的青睐。
综上所述对本申请的实施方式作了详细说明,但是本申请不限于上述实施方式。即使其对本申请作出各种变化,则仍落入在本申请的保护范围。
Claims (10)
1.多味花生的加工方法,其特征在于,所述加工方法包括以下步骤:
(1)制备主料:挑选、洗净花生,加盐拌匀,放置于蒸锅内进行高压蒸制,且将蒸制过的花生进行烘烤;
(2)制备调味液:分别制备薄荷调味液、牛奶调味液、山核桃调味液、绿茶调味液及甜味调味液;
(3)加工主料:将由步骤(1)制得的花生在冷却后依次浸泡于由步骤(2)制得的薄荷调味液、牛奶调味液、山核桃调味液、绿茶调味液及甜味调味液中,在此过程中,每经一种调味液浸泡过后的花生都需进行一次烘烤及冷却;
(4)筛选分装:将由步骤(3)制得的花生按粒径大小进行筛选且进行定量包装,制得多味花生。
2.根据权利要求1所述的多味花生的加工方法,其特征在于:所述步骤(1)中,蒸锅内的蒸制温度为100~110℃,压强为0.048MPa~0.172MPa,蒸制时间为20~40分钟;
烘烤方式为利用网带式烘干设备进行烘烤,烘烤温度为80~110℃,烘烤时间为40~80分钟,使花生的含水量处于10%~30%之间。
3.根据权利要求1所述的多味花生的加工方法,其特征在于:所述步骤(2)中,薄荷调味液为将薄荷叶放入适量的水中熬制得出的,其中薄荷叶与水的质量比为1:2.5,熬制温度为100~110℃,熬制时间为15~30分钟。
4.根据权利要求1所述的多味花生的加工方法,其特征在于:所述步骤(2)中,牛奶调味液为牛奶。
5.根据权利要求1所述的多味花生的加工方法,其特征在于:所述步骤(2)中,山核桃调味液为将山核桃仁放入适量的水中熬制得出的,其中山核桃仁与水的质量比为1:3.5,熬制温度为100~110℃,熬制时间为20~60分钟。
6.根据权利要求1所述的多味花生的加工方法,其特征在于:所述步骤(2)中,绿茶调味液为将绿茶放入适量的水中熬制得出的,其中绿茶与水的质量比为1:1.75,熬制温度为100~110℃,熬制时间为15~30分钟。
7.根据权利要求1所述的多味花生的加工方法,其特征在于:所述步骤(2)中,甜味调味液为将蜂蜜放入适量的温水中拌匀,调制出甜味调味液,其中蜂蜜与温水的质量比为1:2,温水的温度为40~60℃。
8.根据权利要求1所述的多味花生的加工方法,其特征在于:所述步骤(3)中,烘烤方式为利用网带式烘干设备进行烘烤,烘烤温度为50~110℃,烘烤时间为60~120分钟,使花生的含水量处于3%以下。
9.根据权利要求1所述的多味花生的加工方法,其特征在于:所述步骤(2)中,所制备的调味液还包括増香调味液,所述増香调味液为将八角粉、五香粉、甘草粉、桂皮粉放入适量的水中熬制得出的,其中八角粉、五香粉、甘草粉、桂皮粉与水的质量比为1:1:0.3:0.5:2,熬制温度为100~110℃,熬制时间为15~30分钟。
10.多味花生,采用权利要求1~9任一项所述的加工方法加工制得。
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