CN107411016A - 一种甘草橘子味油炸杏仁的制备方法 - Google Patents
一种甘草橘子味油炸杏仁的制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种甘草橘子味油炸杏仁的制备方法,将橘子皮肉分离,皮清洗后浸泡氯化钠后,橘子肉榨汁过滤,取滤渣与橘子皮混合后进行加热后与甘草粉、蜂蜜混合后的调料,之后将杏仁清洗烫煮去皮筛选除碎皮脱毒处理后,消毒烘干,然后将一部分调料进行加水煮沸将杏仁加入其中后进行保温加热,之后进行油炸,将剩余调料与面粉食盐加水制成糊,包裹油炸后的,杏仁进行烘烤后既得。本发明制备的甘草橘子味油炸杏仁口味独特,可保护营养物质,气味清香,口感酥脆,卖相好。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种甘草橘子味油炸杏仁的制备方法。
背景技术
杏仁又叫苦杏仁,杏核仁等,它为蔷薇科落叶乔木植物杏或山杏等果实的种仁,是很好的药食兼用植物蛋白源。杏仁是一种健康食品,适量食用不仅可以有效控制人体内胆固醇的含量,还能显著降低心脏病和多种慢性病的发病危险。素食者食用杏仁可以及时补充蛋白质、微量元素和维生素,例如铁、锌及维生素E。杏仁中所含的脂肪是健康人士所必需的,是一种对心脏有益的高不饱和脂肪。
柑橘皮是柑橘加工的主要副产物,约占整个果质量的25%~40%。研究表明,柑橘皮中富含多种有效成分,如天然胡萝卜素、核黄素、果胶、膳食纤维等多种重要生理活性成分以及磷、钾、钙、铁、锌等重要微量元素[4], 其不仅具有极高的营养价值,而且还有止咳、化痰、抗衰老、抗癌、抑酶、降血糖等众多药用价值,但由于其具有人们极不适宜苦涩味感、适口性差,成为了人们对其进行深加工利用的一个瓶颈。
甘草别名:国老、甜草、乌拉尔甘草、甜根子。药用部位是根及根茎,呈圆柱形,表面有芽痕,断面中部有髓。长25-100cm,直径0.6-3.5cm。甘草含有多种化学成分,主要成分有甘草酸、甘草甙等。中医药认为:甘草味甘、平,是补脾益气,止咳祉疾,缓急止痛,调和诸药,解毒的良药。
发明内容
本发明提供一种甘草橘子味油炸杏仁的制备方法,本发明制备的甘草橘子味油炸杏仁口味独特,可保护营养物质,气味清香,口感酥脆,卖相好。
本发明是通过以下技术方案实现的:
一种甘草橘子味油炸杏仁的制备方法,其特征在于,包括以下步骤:
(1)甘草橘子调料的制备
将5-10重量份橘子进行皮肉分离后,橘子皮用清水洗干净,在5-8%氯化钠60-80℃浸泡5-15分钟,橘子肉进行榨汁后进行过滤后,滤渣与橘子皮混合后放入锅中,中火加热15-30分钟,再用小火加热15-30分钟,加热时不停搅拌使得水分进行蒸发形成糊状,与1-3重量份甘草粉、1-3重量份蜂蜜搅拌,放入锅中蒸半个小时,待用;
(2)杏仁处理
将30-40重量份杏仁用清水清洗后于沸水中烫煮2-3分钟,冷却后进行去皮后,然后进行筛选除碎皮后,在进行脱毒处理后,放入浓度为0.01%的过氧化氢中进行消毒,浸泡20-30分钟后捞出,清水洗净烘干,得到杏仁,待用;
(3)保温与油炸
将30-40重量份步骤(1)所得调料加入5-10倍的水后进行煮沸,将处理后的杏仁加入其中后进行加热,加热温度维持在80-90℃,加热5-8小时后取出沥水,风干后,平铺放入温度为160-170℃的食用油中进行油炸至杏仁上浮并呈浅褐色,脱油后,待用;
(4)包裹与烘烤
将剩余步骤(1)所得调料与5-15重量份面粉、2-5重量份食盐混合加入适量的水进行搅拌制成糊状后,将油炸后的杏仁进行包裹后进行烘烤后,冷却后装于经消毒的玻璃瓶或复合薄膜袋中,抽真空密封,既得甘草橘子味油炸杏仁。
所述的筛选除碎皮为将杏仁放置在方孔筛中进行筛选后,然后将筛选后的杏仁在清水中浸没静置后,除去水面漂浮的碎皮。
所述的杏仁脱毒为将10-20重量份步骤(1)中所得的橘子汁中加入适量清水,并加入0.01-0.02重量份柠檬酸,煮沸后加入杏仁,保持煮沸10-20分钟后,搅拌、抄扬,之后捞出杏仁放入清水中进行浸泡12-24小时后,在清水中加入剩余橘子汁煮沸10-20分钟后,搅拌、抄扬,之后捞出杏仁放入清水中浸泡12-24小时后,再重复煮沸步骤,之后清水冷却、漂洗。
所述脱油为将炸后、冷却的杏仁放入沥油机内沥油20-40s后置离心机中离心甩油约5-15分钟后甩去浮油。
所述烘烤为在蒸汽烘烤进行,烤箱内温度为190-240℃,烘烤10-20分钟。
本发明的优点是:
本发明将橘子皮肉分离,皮清洗后浸泡氯化钠后,橘子肉榨汁过滤,取滤渣与橘子皮混合后进行加热后与甘草粉、蜂蜜混合后的调料,之后将杏仁清洗烫煮去皮筛选除碎皮脱毒处理后,消毒烘干,然后将一部分调料进行加水煮沸将杏仁加入其中后进行保温加热,之后进行油炸,将剩余调料与面粉食盐加水制成糊,包裹油炸后的,杏仁进行烘烤后既得。氯化钠进行浸泡橘子皮,对橘子皮进行脱苦,去除其苦涩味,保留橘子清香,橘子肉榨汁后过滤,使用滤渣与橘子皮共煮,增加调料的果香味,橘子汁呈微酸性,在之后可与柠檬酸一起对杏仁进行脱毒,之后与调料进行保温与油炸时可继续进行脱毒,经过油炸后杏仁的口感更醇香酥脆,但是经过油炸后杏仁呈浅褐色,之后将调料进行调成面糊后进行包裹油炸后的杏仁,进行烘烤后杏仁外表颜色更亮,卖相更好,同时可保护油炸后的易氧化物质,包裹烘烤后可增加产品最终的口感,本发明制备的甘草橘子味油炸杏仁口味独特,可保护营养物质,气味清香,口感酥脆,卖相好。
具体实施方式
一种甘草橘子味油炸杏仁的制备方法,其特征在于,包括以下步骤:
(1)甘草橘子调料的制备
将8重量份橘子进行皮肉分离后,橘子皮用清水洗干净,在7%氯化钠70℃浸泡10分钟,橘子肉进行榨汁后进行过滤后,滤渣与橘子皮混合后放入锅中,中火加热20分钟,再用小火加热20分钟,加热时不停搅拌使得水分进行蒸发形成糊状,与2重量份甘草粉、2重量份蜂蜜搅拌,放入锅中蒸半个小时,待用;
(2)杏仁处理
将35重量份杏仁用清水清洗后于沸水中烫煮2分钟,冷却后进行去皮后,然后进行筛选除碎皮后,在进行脱毒处理后,放入浓度为0.01%的过氧化氢中进行消毒,浸泡25分钟后捞出,清水洗净烘干,得到杏仁,待用;
(3)保温与油炸
将35重量份步骤(1)所得调料加入8倍的水后进行煮沸,将处理后的杏仁加入其中后进行加热,加热温度维持在85℃,加热7小时后取出沥水,风干后,平铺放入温度为180℃的食用油中进行油炸至杏仁上浮并呈浅褐色,脱油后,待用;
(4)包裹与烘烤
将剩余步骤(1)所得调料与10重量份面粉、3重量份食盐混合加入适量的水进行搅拌制成糊状后,将油炸后的杏仁进行包裹后进行烘烤后,冷却后装于经消毒的玻璃瓶或复合薄膜袋中,抽真空密封,既得甘草橘子味油炸杏仁。
所述的筛选除碎皮为将杏仁放置在方孔筛中进行筛选后,然后将筛选后的杏仁在清水中浸没静置后,除去水面漂浮的碎皮。
所述的杏仁脱毒为将15重量份步骤(1)中所得的橘子汁中加入适量清水,并加入0.01重量份柠檬酸,煮沸后加入杏仁,保持煮沸15分钟后,搅拌、抄扬,之后捞出杏仁放入清水中进行浸泡18小时后,在清水中加入剩余橘子汁煮沸15分钟后,搅拌、抄扬,之后捞出杏仁放入清水中浸泡18小时后,再重复煮沸步骤,之后清水冷却、漂洗。
所述脱油为将炸后、冷却的杏仁放入沥油机内沥油30s后置离心机中离心甩油约10分钟后甩去浮油。
所述烘烤为在蒸汽烘烤进行,烤箱内温度为200℃,烘烤15分钟。
Claims (5)
1.一种甘草橘子味油炸杏仁的制备方法,其特征在于,包括以下步骤:
(1)甘草橘子调料的制备
将5-10重量份橘子进行皮肉分离后,橘子皮用清水洗干净,在5-8%氯化钠60-80℃浸泡5-15分钟,橘子肉进行榨汁后进行过滤后,滤渣与橘子皮混合后放入锅中,中火加热15-30分钟,再用小火加热15-30分钟,加热时不停搅拌使得水分进行蒸发形成糊状,与1-3重量份甘草粉、1-3重量份蜂蜜搅拌,放入锅中蒸半个小时,待用;
(2)杏仁处理
将30-40重量份杏仁用清水清洗后于沸水中烫煮2-3分钟,冷却后进行去皮后,然后进行筛选除碎皮后,在进行脱毒处理后,放入浓度为0.01%的过氧化氢中进行消毒,浸泡20-30分钟后捞出,清水洗净烘干,得到杏仁,待用;
(3)保温与油炸
将30-40重量份步骤(1)所得调料加入5-10倍的水后进行煮沸,将处理后的杏仁加入其中后进行加热,加热温度维持在80-90℃,加热5-8小时后取出沥水,风干后,平铺放入温度为160-170℃的食用油中进行油炸至杏仁上浮并呈浅褐色,脱油后,待用;
(4)包裹与烘烤
将剩余步骤(1)所得调料与5-15重量份面粉、2-5重量份食盐混合加入适量的水进行搅拌制成糊状后,将油炸后的杏仁进行包裹后进行烘烤后,冷却后装于经消毒的玻璃瓶或复合薄膜袋中,抽真空密封,既得甘草橘子味油炸杏仁。
2.根据权利要求1所述的一种甘草橘子味油炸杏仁的制备方法,其特征在于,所述的筛选除碎皮为将杏仁放置在方孔筛中进行筛选后,然后将筛选后的杏仁在清水中浸没静置后,除去水面漂浮的碎皮。
3.根据权利要求1所述的一种甘草橘子味油炸杏仁的制备方法,其特征在于,所述的杏仁脱毒为将10-20重量份步骤(1)中所得的橘子汁中加入适量清水,并加入0.01-0.02重量份柠檬酸,煮沸后加入杏仁,保持煮沸10-20分钟后,搅拌、抄扬,之后捞出杏仁放入清水中进行浸泡12-24小时后,在清水中加入剩余橘子汁煮沸10-20分钟后,搅拌、抄扬,之后捞出杏仁放入清水中浸泡12-24小时后,再重复煮沸步骤,之后清水冷却、漂洗。
4.根据权利要求1所述的一种甘草橘子味油炸杏仁的制备方法,其特征在于,所述脱油为将炸后、冷却的杏仁放入沥油机内沥油20-40s后置离心机中离心甩油约5-15分钟后甩去浮油。
5.根据权利要求1所述的一种甘草橘子味油炸杏仁的制备方法,其特征在于,所述烘烤为在蒸汽烘烤进行,烤箱内温度为190-240℃,烘烤10-20分钟。
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