CN107411015A - 一种营养保健鱼皮花生的制备方法 - Google Patents
一种营养保健鱼皮花生的制备方法 Download PDFInfo
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Abstract
本发明公开了一种营养保健鱼皮花生的制备方法，将花生仁采用干燥，微波处理，盐水浸泡，中草药浸泡，再将安赛蜜、薄荷香精、异麦芽低聚糖、大米粉、蛋粉、谷朊粉、水果汁、植物油、特丁基对苯二酚、稳定剂和适量的温水混合得到的物料与经中草药浸泡浸泡后的花生仁裹粉后油炸得到。本发明提出了一种营养保健鱼皮花生的制备方法，得到的鱼皮花生口感好，入味深，营养丰富，活性成分含量高，且易于人体吸收消化，保健效果好。
Description
技术领域
本发明涉及花生制品技术领域，尤其涉及一种营养保健鱼皮花生的制备方法。
背景技术
花生又称长生果、地豆、无花果、番豆、唐人豆等，是我国主要经济作物之一，在国民经济发展和对外贸易中占有重要地位。花生中含有丰富的植物油、蛋白质、多种维生素、辅酶及钙、锌等微量元素，营养丰富，能促进人体骨骼发育，提高人体造血及止血功能，同时具有降低胆固醇、延缓人体衰老等功能。
传统的鱼皮花生是以花生仁为主料，配合糕粉、白红糖及淀粉等物料制备而成，存在不易入味，口感差，由于所添加的配料简单，无法提高葵瓜子的营养价值，保健效果一般，限制了鱼皮花生的发展。
发明内容
基于背景技术存在的技术问题，本发明提出了一种营养保健鱼皮花生的制备方法，得到的鱼皮花生口感好，入味深，营养丰富，活性成分含量高，且易于人体吸收消化，保健效果好。
本发明提出的一种营养保健鱼皮花生的制备方法，按照以下工艺进行制备：
S1、将花生仁干燥，去皮，微波处理后置于盐水中浸泡；
S2、将香莓叶、五味子、山药、枸杞、丁香、甘草、杜仲和淫羊藿混合，加入适量的清水煎煮，合并煎煮后的滤液，得到物料A；
S3、将S1中得到的物料置于物料A中浸泡，沥干，得到物料B；
S4、将安赛蜜、薄荷香精、异麦芽低聚糖、大米粉、蛋粉、谷朊粉、水果汁、植物油、特丁基对苯二酚、稳定剂和适量的温水混合，加热，得到物料C；
S5、将物料B与物料C置于裹粉机中进行裹粉，得到裹粉花生，再将裹粉花生进行油炸，摊凉后包装，得到营养保健鱼皮花生。
优选地，S1中，按重量份将140-180份花生仁在60-70℃下干燥，去皮，微波处理后置于浓度为10-15wt％的盐水中浸泡30-40min。
优选地，S1中，微波处理的工艺参数如下：微波频率为3600-4000MHz，微波功率为1600-1800W，微波处理时间为3-5min。
优选地，S2中，香莓叶、五味子、山药、枸杞、丁香、甘草、杜仲和淫羊藿的重量比为20-40:20-30:30-50:10-15:30-40:20-30:8-15:5-10。
优选地，S2中，煎煮温度为80-95℃，煎煮次数为3-4次。
优选地，S3中，浸泡温度为45-55℃，浸泡时间为4-6h。
优选地，S4中，水果汁由苹果、芒果、梨、橘子、香蕉、火龙果中的一种或两种以上榨汁得到。
优选地，S4中，稳定剂由羟甲基纤维素钠、食用明胶、结冷胶中的一种或两种以上组成。
优选地，S4中，按重量份将0.1-0.2份安赛蜜、0.4-0.8份薄荷香精、2-4份异麦芽低聚糖、80-120份大米粉、6-12份蛋粉、2-4份谷朊粉、5-10份水果汁、8-12份植物油、0.1-0.3份特丁基对苯二酚、0.1-0.2份稳定剂和适量的温水混合，加热，得到物料C。
本发明中将花生仁微波处理，有效除去花生仁中如黄曲霉毒素、病菌等有害物质，同时使花生仁的细胞变的松散，利于入味，之后将花生仁置于盐水中浸泡，很好的破坏了花生仁的细胞结构，进一步使得花生仁易于吸收活性成分，同时抑制了淀粉酶与脂肪酶的活动，提高了鱼皮花生的品质，使花生仁易于吸收消化，有效增强花生仁的营养价值，提高其保健效果，通过控制油炸温度，得到的鱼皮花生香脆可口，脆度适中，清香扑鼻，口感好；再将花生仁置于中草药液物料A中浸泡，一方面具有杀菌消毒作用，另一方面松软的花生仁能有效吸收物料A中的活性成分，入味快，口感好，有效增加花生仁中的营养成分，经常食用能有效改善人体的免疫能力，增强人体体质，保健效果明显；将安赛蜜、薄荷香精、异麦芽低聚糖、大米粉、蛋粉、谷朊粉、水果汁、植物油、特丁基对苯二酚、稳定剂和适量的温水混合，加热，得到的物料C中，大米粉、蛋粉、谷朊粉配合，营养丰富，使物料C具有良好的粘弹性和延伸性，易于进行裹粉操作，安赛蜜、薄荷香精和异麦芽低聚糖配合，有效改善裹粉花生的风味，且能改善肠胃，提高本发明鱼皮花生的保健效果，水果汁为裹粉花生提供丰富的维生素及钙、锌等微量元素，进一步提高本发明鱼皮花生的营养价值，特丁基对苯二酚和稳定剂配合，提高鱼皮花生裹粉层的稳定性，有效延长本发明鱼皮花生的存贮时间。本发明提出了一种营养保健鱼皮花生的制备方法，得到的鱼皮花生口感好，入味深，营养丰富，活性成分含量高，且易于人体吸收消化，保健效果好。
具体实施方式
下面，通过具体实施例对本发明的技术方案进行详细说明。
实施例1
本发明提出的一种营养保健鱼皮花生的制备方法，按照以下工艺进行制备：
S1、将花生仁干燥，去皮，微波处理后置于盐水中浸泡；
S2、将香莓叶、五味子、山药、枸杞、丁香、甘草、杜仲和淫羊藿混合，加入适量的清水煎煮，合并煎煮后的滤液，得到物料A；
S3、将S1中得到的物料置于物料A中浸泡，沥干，得到物料B；
S4、将安赛蜜、薄荷香精、异麦芽低聚糖、大米粉、蛋粉、谷朊粉、水果汁、植物油、特丁基对苯二酚、稳定剂和适量的温水混合，加热，得到物料C；
S5、将物料B与物料C置于裹粉机中进行裹粉，得到裹粉花生，再将裹粉花生进行油炸，摊凉后包装，得到营养保健鱼皮花生。
实施例2
本发明提出的一种营养保健鱼皮花生的制备方法，按照以下工艺进行制备：
S1、按重量份将140份花生仁在60℃下干燥，去皮，微波处理后置于浓度为10wt％的盐水中浸泡40min，其中，微波处理的工艺参数如下：微波频率为3600MHz，微波功率为1600W，微波处理时间为5min；
S2、将香莓叶、五味子、山药、枸杞、丁香、甘草、杜仲和淫羊藿按重量比为40:30:50:15:40:30:15:10混合，加入适量的水在80℃下煎煮4次，合并煎煮后的滤液，得到物料A；
S3、将S1中得到的物料置于物料A中，加入适量的清水，在45℃下浸泡6h，沥干，得到物料B；
S4、按重量份将0.1份安赛蜜、0.4份薄荷香精、2份异麦芽低聚糖、80份大米粉、6份蛋粉、2份谷朊粉、5份水果汁、8份植物油、0.1份特丁基对苯二酚、0.1份稳定剂和适量的温水混合，加热，得到物料C；
S5、将物料B与物料C置于裹粉机中进行裹粉，得到裹粉花生，再将裹粉花生进行油炸，摊凉后包装，得到营养保健鱼皮花生。
其中，水果汁由苹果榨汁得到；
稳定剂为食用明胶。
实施例3
本发明提出的一种营养保健鱼皮花生的制备方法，按照以下工艺进行制备：
S1、按重量份将160份花生仁在65℃下干燥，去皮，微波处理后置于浓度为12wt％的盐水中浸泡35min，其中，微波处理的工艺参数如下：微波频率为3800MHz，微波功率为1700W，微波处理时间为4min；
S2、将香莓叶、五味子、山药、枸杞、丁香、甘草、杜仲和淫羊藿按重量比为30:25:40:12:35:25:10:7混合，加入适量的水在90℃下煎煮4次，合并煎煮后的滤液，得到物料A；
S3、将S1中得到的物料置于物料A中，加入适量的清水，在50℃下浸泡5h，沥干，得到物料B；
S4、按重量份将0.15份安赛蜜、0.6份薄荷香精、3份异麦芽低聚糖、100份大米粉、10份蛋粉、3份谷朊粉、8份水果汁、10份植物油、0.2份特丁基对苯二酚、0.15份稳定剂和适量的温水混合，加热，得到物料C；
S5、将物料B与物料C置于裹粉机中进行裹粉，得到裹粉花生，再将裹粉花生进行油炸，摊凉后包装，得到营养保健鱼皮花生。
其中，水果汁由苹果、梨和橘子榨汁得到；
稳定剂由羟甲基纤维素钠和结冷胶按重量比为1:1组成。
实施例4
本发明提出的一种营养保健鱼皮花生的制备方法，按照以下工艺进行制备：
S1、按重量份将180份花生仁在70℃下干燥，去皮，微波处理后置于浓度为15wt％的盐水中浸泡30min，其中，微波处理的工艺参数如下：微波频率为4000MHz，微波功率为1800W，微波处理时间为3min；
S2、将香莓叶、五味子、山药、枸杞、丁香、甘草、杜仲和淫羊藿按重量比为20:20:30:10:30:20:8:5混合，加入适量的水在95℃下煎煮3次，合并煎煮后的滤液，得到物料A；
S3、将S1中得到的物料置于物料A中，加入适量的清水，在55℃下浸泡4h，沥干，得到物料B；
S4、按重量份将0.2份安赛蜜、0.8份薄荷香精、4份异麦芽低聚糖、120份大米粉、12份蛋粉、4份谷朊粉、10份水果汁、12份植物油、0.3份特丁基对苯二酚、0.2份稳定剂和适量的温水混合，加热，得到物料C；
S5、将物料B与物料C置于裹粉机中进行裹粉，得到裹粉花生，再将裹粉花生进行油炸，摊凉后包装，得到营养保健鱼皮花生。
其中，水果汁由芒果、香蕉和火龙果榨汁得到；
稳定剂为结冷胶。
实施例5
本发明提出的一种营养保健鱼皮花生的制备方法，按照以下工艺进行制备：
S1、按重量份将150份花生仁在68℃下干燥，去皮，微波处理后置于浓度为14wt％的盐水中浸泡38min，其中，微波处理的工艺参数如下：微波频率为4000MHz，微波功率为1600W，微波处理时间为4min；
S2、将香莓叶、五味子、山药、枸杞、丁香、甘草、杜仲和淫羊藿按重量比为25:30:50:11:35:28:13:8混合，加入适量的水在92℃下煎煮3次，合并煎煮后的滤液，得到物料A；
S3、将S1中得到的物料置于物料A中，加入适量的清水，在52℃下浸泡5.5h，沥干，得到物料B；
S4、按重量份将0.12份安赛蜜、0.6份薄荷香精、2.4份异麦芽低聚糖、110份大米粉、10份蛋粉、3.5份谷朊粉、8份水果汁、10份植物油、0.2份特丁基对苯二酚、0.16份稳定剂和适量的温水混合，加热，得到物料C；
S5、将物料B与物料C置于裹粉机中进行裹粉，得到裹粉花生，再将裹粉花生进行油炸，摊凉后包装，得到营养保健鱼皮花生。
其中，水果汁由苹果、香蕉和火龙果榨汁得到；
稳定剂由羟甲基纤维素钠、食用明胶、结冷胶按重量比为1:1:1组成。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (9)
1.一种营养保健鱼皮花生的制备方法，其特征在于，按照以下工艺进行制备：
S1、将花生仁干燥，去皮，微波处理后置于盐水中浸泡；
S2、将香莓叶、五味子、山药、枸杞、丁香、甘草、杜仲和淫羊藿混合，加入适量的清水煎煮，合并煎煮后的滤液，得到物料A；
S3、将S1中得到的物料置于物料A中浸泡，沥干，得到物料B；
S4、将安赛蜜、薄荷香精、异麦芽低聚糖、大米粉、蛋粉、谷朊粉、水果汁、植物油、特丁基对苯二酚、稳定剂和适量的温水混合，加热，得到物料C；
S5、将物料B与物料C置于裹粉机中进行裹粉，得到裹粉花生，再将裹粉花生进行油炸，摊凉后包装，得到营养保健鱼皮花生。
2.根据权利要求1所述营养保健鱼皮花生的制备方法，其特征在于，S1中，按重量份将140-180份花生仁在60-70℃下干燥，去皮，微波处理后置于浓度为10-15wt％的盐水中浸泡30-40min。
3.根据权利要求1或2所述营养保健鱼皮花生的制备方法，其特征在于，S1中，微波处理的工艺参数如下：微波频率为3600-4000MHz，微波功率为1600-1800W，微波处理时间为3-5min。
4.根据权利要求1所述营养保健鱼皮花生的制备方法，其特征在于，S2中，香莓叶、五味子、山药、枸杞、丁香、甘草、杜仲和淫羊藿的重量比为20-40:20-30:30-50:10-15:30-40:20-30:8-15:5-10。
5.根据权利要求1所述营养保健鱼皮花生的制备方法，其特征在于，S2中，煎煮温度为80-95℃，煎煮次数为3-4次。
6.根据权利要求1所述营养保健鱼皮花生的制备方法，其特征在于，S3中，浸泡温度为45-55℃，浸泡时间为4-6h。
7.根据权利要求1所述营养保健鱼皮花生的制备方法，其特征在于，S4中，水果汁由苹果、芒果、梨、橘子、香蕉、火龙果中的一种或两种以上榨汁得到。
8.根据权利要求1所述营养保健鱼皮花生的制备方法，其特征在于，S4中，稳定剂由羟甲基纤维素钠、食用明胶、结冷胶中的一种或两种以上组成。
9.根据权利要求1所述营养保健鱼皮花生的制备方法，其特征在于，S4中，按重量份将0.1-0.2份安赛蜜、0.4-0.8份薄荷香精、2-4份异麦芽低聚糖、80-120份大米粉、6-12份蛋粉、2-4份谷朊粉、5-10份水果汁、8-12份植物油、0.1-0.3份特丁基对苯二酚、0.1-0.2份稳定剂和适量的温水混合，加热，得到物料C。
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| CN108936514A (zh) * | 2018-08-17 | 2018-12-07 | 安徽皖山食品有限公司 | 一种营养保健鱼皮花生的加工方法 |
| CN109170765A (zh) * | 2018-08-17 | 2019-01-11 | 安徽皖山食品有限公司 | 一种果蔬味鱼皮花生的制备方法 |
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| CN105475946A (zh) * | 2015-11-28 | 2016-04-13 | 重庆市缕游合利食品厂 | 一种防上火的裹衣花生 |
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| CN108464476A (zh) * | 2018-04-12 | 2018-08-31 | 安徽阿幸食品有限公司 | 一种多味保健裹衣花生米的制备方法 |
| CN108936514A (zh) * | 2018-08-17 | 2018-12-07 | 安徽皖山食品有限公司 | 一种营养保健鱼皮花生的加工方法 |
| CN109170765A (zh) * | 2018-08-17 | 2019-01-11 | 安徽皖山食品有限公司 | 一种果蔬味鱼皮花生的制备方法 |
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Application publication date: 20171201 |