CN107772391A - 一种不破坏红衣的烤米制作方法 - Google Patents
一种不破坏红衣的烤米制作方法 Download PDFInfo
- Publication number
- CN107772391A CN107772391A CN201711106656.1A CN201711106656A CN107772391A CN 107772391 A CN107772391 A CN 107772391A CN 201711106656 A CN201711106656 A CN 201711106656A CN 107772391 A CN107772391 A CN 107772391A
- Authority
- CN
- China
- Prior art keywords
- steps
- shelled peanut
- flavoring
- scarlet
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 27
- 235000009566 rice Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 240000007594 Oryza sativa Species 0.000 title abstract 3
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 103
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 103
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 103
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 103
- 235000020232 peanut Nutrition 0.000 claims abstract description 103
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 16
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 16
- 238000007654 immersion Methods 0.000 claims abstract description 16
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 13
- 239000000576 food coloring agent Substances 0.000 claims abstract description 11
- 235000013339 cereals Nutrition 0.000 claims abstract description 9
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 9
- 239000012535 impurity Substances 0.000 claims abstract description 9
- 239000004575 stone Substances 0.000 claims abstract description 9
- 239000003765 sweetening agent Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 46
- 239000000243 solution Substances 0.000 claims description 39
- 241000209094 Oryza Species 0.000 claims description 24
- 239000003963 antioxidant agent Substances 0.000 claims description 23
- 229910052757 nitrogen Inorganic materials 0.000 claims description 23
- 230000003078 antioxidant effect Effects 0.000 claims description 22
- 235000006708 antioxidants Nutrition 0.000 claims description 22
- 239000007864 aqueous solution Substances 0.000 claims description 12
- -1 hydroxypropyl Chemical group 0.000 claims description 8
- 235000005979 Citrus limon Nutrition 0.000 claims description 7
- 244000131522 Citrus pyriformis Species 0.000 claims description 7
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 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 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 244000269722 Thea sinensis Species 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 239000007789 gas Substances 0.000 claims description 2
- 241001061106 Sargocentron rubrum Species 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 14
- 235000011194 food seasoning agent Nutrition 0.000 description 10
- 239000011248 coating agent Substances 0.000 description 9
- 238000000576 coating method Methods 0.000 description 9
- 235000013305 food Nutrition 0.000 description 9
- 238000001035 drying Methods 0.000 description 6
- 235000013373 food additive Nutrition 0.000 description 5
- 239000002778 food additive Substances 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 239000004033 plastic Substances 0.000 description 4
- 229920003023 plastic Polymers 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 240000000111 Saccharum officinarum Species 0.000 description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 description 2
- 230000003026 anti-oxygenic effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 1
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 210000003038 endothelium Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000021283 resveratrol Nutrition 0.000 description 1
- 229940016667 resveratrol Drugs 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/14—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种不破坏红衣的烤米制作方法,包括步骤:P1对花生米进行分级、去石和挑选,剔除霉坏芽粒和杂质;P2、利用浓度为5%‑15%的调味料溶液对P1步骤挑选出的花生米浸泡入味,所用调味料溶液由调味料加水配制而成;所用调味料由阿拉伯胶、甜味剂、食用色素和酥化剂按照重量份:阿拉伯胶30‑35份、甜味剂1‑1.5份、食用色素0.001‑0.004份、酥化剂1‑1.5份的配比配制而成;P3、将P2步骤中浸泡过调味液的花生米通风晾干;P4、利用烤箱对P3步骤中晾干的花生米进行烘烤,烘烤温度为170℃‑200℃,烘烤时间为15‑20min;P5、待P4步骤中烘烤过的花生米冷却至室温后,进行色选、挑杂和去破碎粒,然后进行称重、包装封袋。制得的烤米花生红衣不易破碎、色泽鲜艳、外表光滑。
Description
技术领域
本发明涉及一种花生深加工方法,更具体地说,它涉及一种不破坏红衣的烤米制作方法。
背景技术
烤米花生是一种以花生为原料制作的休闲食品,其香酥可口,营养丰富深受广大消费者喜爱。
花生及花生皮中富含白藜芦醇、单不饱和脂肪酸和β-谷甾醇等营养成分,以种皮、种衣含量最高。花生的内皮富含抗纤维蛋白溶解酶、纤维素等,具有一定的医疗保健功效。
现有申请公布号为CN105613728A的中国专利本发明公开了一种延长烤花生米保质期的方法,所述方法包括:将抗氧化剂溶解在植物油里制成涂膜剂,然后将烤花生米置于涂膜剂中,最后采用离心的方式将烤花生米与涂膜剂分离,涂膜剂可循环使用,烤花生米实现均匀涂膜。
但是,采用上述方法制作烤花生米时容易破坏花生米表面的红皮,不仅影响成品花生的外观,还会造成花生营养素的损失。
发明内容
针对现有技术存在的不足,本发明的目的在于提供一种不破坏红衣的烤米制作方法,其具有花生红衣不易破碎、制得的花生色泽鲜艳、外表光滑的优势。
为实现上述目的,本发明提供了如下技术方案:
一种不破坏红衣的烤米制作方法,包括如下步骤:
P1、对花生米进行分级、去石和挑选,剔除霉坏芽粒和杂质;
P2、利用浓度为5%-15%的调味料溶液对P1步骤挑选出的花生米浸泡入味,所用调味料溶液由调味料加水配制而成,花生米的质量与调味料溶液的质量比为1:1;
所用调味料由阿拉伯胶、甜味剂、食用色素和酥化剂按照重量份:阿拉伯胶30-35份、甜味剂1-1.5份、食用色素0.001-0.004份、酥化剂1-1.5份的配比配制而成;
P3、将P2步骤中浸泡过调味液的花生米通风晾干;
P4、利用烤箱对P3步骤中晾干的花生米进行烘烤,烘烤温度为170℃-200℃,烘烤时间为15-20min;
P5、待P4步骤中烘烤过的花生米冷却至室温后,进行色选、挑杂和去破碎粒,然后进行称重、包装封袋。
通过采用上述技术方案,利用调味料溶液浸泡花生后、晾干再烘烤可以丰富花生的口感和风味。阿拉伯胶是一种可溶于水的安全无害的增稠剂,在调味料中加入阿拉伯胶可以使花生的红衣粘附在花生仁上,在后续的烘烤等工序中,红衣不易破碎,可以保留花生红衣的营养素。制得的烤米花生,红衣完整、色泽鲜艳、表面光滑。适量的甜味剂可以改善口味,食用色素能使花生的色泽均匀,酥化剂则可以增加花生的酥脆口感。
进一步地,P2步骤中所用甜味剂为白砂糖或者蔗糖。
通过采用上述技术方案,白砂糖和蔗糖是被广泛用于食品加工的甜味剂,且白砂糖和蔗糖经烘烤后会出现焦糖化,在花生的表面形成焦糖色,丰富了花生的色泽。
进一步地,P2步骤中所用酥化剂为羟丙基二淀粉磷酸酯或乙酰化二淀粉磷酸酯。
通过采用上述技术方案,羟丙基二淀粉磷酸酯和乙酰化二淀粉磷酸酯为食品加工工业中常用的改性淀粉,均属于符合GB2760-2014《食品安全国家标准 食品添加剂使用标准》和国际食品标准CODEX STAN 192-1995《食品添加剂通用法典标准》中规定的可以用于食品的添加剂,其具有可以增加酥脆口感的作用。
进一步地,P2步骤中所用的食用色素为日落黄或者柠檬黄。
通过采用上述技术方案,日落黄和柠檬黄为符合GB2760-2014《食品安全国家标准食品添加剂使用标准》的食用色素,对人体无害,添加适量的食用色素不影响花生的食用口感,可以使花生的颜色鲜艳。
进一步地,P2步骤中浸泡花生米时,调味料溶液的温度维持在45℃-55℃,浸泡时间为10-15min。
通过采用上述技术方案,用45℃-55℃的调味料溶液浸泡花生米可以使花生米快速入味,且入味均匀。
进一步地,P3步骤完成后,对花生米涂覆抗氧化剂溶液后于90-100条件下充氮烘烤15-20min。
通过采用上述技术方案,花生油脂含量高,给花生的长期保存增加了难度。涂覆适量的抗氧化剂溶液可以增加花生的抗氧化性能,利于长时间保存。90℃-100℃条件下充氮烘烤15-20min,可以减少破坏抗氧化剂溶液中的抗氧化物质的活性。
进一步地,所用的抗氧化剂溶液为浓度为0.03%的迷迭香抗氧化提取物的水溶液或者浓度为0.03%的茶叶抗氧化提取物的水溶液。
通过采用上述技术方案,迷迭香抗氧化提取物和茶叶抗氧化提取物,均是天然植物的抗氧化提取物,抗氧化性好、天然无毒,符合GB2760-2014《食品安全国家标准 食品添加剂使用标准》中关于抗氧剂使用的要求。
进一步地,充氮烘烤时,氮气含量占空气总量的97%以上。
通过采用上述技术方案,充氮烘烤时氮气含量需要达到97%以上才能起到防止抗氧化剂被氧化的作用,可有效减少充氮烘烤过程中抗氧化物质活性的丧失。
综上所述,本发明具有以下有益效果:
1、采用加入了阿拉伯胶的调味料溶液浸泡花生米,可以保护花生米在烘烤时,红衣不易破碎,制得的花生色泽鲜艳、外表光滑;
2、利用白砂糖或者蔗糖作为甜味剂可以改善口感,同时在烘烤的过程中发生焦糖化,可以改善花生的色泽,利用羟丙基二淀粉磷酸酯或者乙酰化二淀粉磷酸酯作为酥化剂,可以增加花生酥脆的口感;
3、涂覆迷迭香抗氧化提取物的水溶液或者茶叶抗氧化提取物的水溶液后,充氮烘烤,可以增加花生的抗氧化性能,利于延长保存时间。
具体实施方式
以下结合具体实施例对本发明做进一步详细说明。
以下各实施例中均选用优质花生米作为原料,且经过抽样检测的原料花生米:黄曲霉标准(0PPB非欧盟)〈4PPB、水分标准≤15%、过氧化值≤0.5meq/kg、酸价≤4.0mg/g。所用阿拉伯胶、白砂糖、蔗糖均为食用级别,符合相关要求。所用日落黄、柠檬黄、羟丙基二淀粉磷酸酯和乙酰化二淀粉磷酸酯均符合GB2760-2014《食品安全国家标准 食品添加剂使用标准》相关要求。
实施例1
一种不破坏红衣的烤米制作方法,其包括如下步骤:
P1、对花生米进行分级、去石和挑选,剔除霉坏芽粒和杂质;
P2、利用浓度为5%的调味料溶液对P1步骤挑选出的花生米浸泡15min入味,所用调味料溶液由调味料加水配制而成,花生米的质量与调味料溶液的质量比为1:1,浸泡时调味料溶液的温度控制在45℃-55℃之间;所用调味中各组分的重量份配比为:阿拉伯胶30份、白砂糖1份、日落黄0.001份、羟丙基二淀粉磷酸酯1份;
P3、将P2步骤中浸泡过调味液的花生米通风晾干;晾干后,在花生的表面涂覆浓度为0.03%的迷迭香抗氧化提取物的水溶液,于90℃-100℃条件下充氮烘烤15min,空气中氮气的含量控制在97%;
P4、利用烤箱对经P3步骤处理的花生米进行烘烤,烘烤温度为170℃,烘烤时间为15-20min;
P5、待P4步骤中烘烤过的花生米冷却至室温后,进行色选、挑杂和去破碎粒,然后进行称重、包装封袋。
实施例2
一种不破坏红衣的烤米制作方法,其包括如下步骤:
P1、对花生米进行分级、去石和挑选,剔除霉坏芽粒和杂质;
P2、利用浓度为10%的调味料溶液对P1步骤挑选出的花生米浸泡18min入味,所用调味料溶液由调味料加水配制而成,花生米的质量与调味料溶液的质量比为1:1,浸泡时调味料溶液的温度控制在45℃-55℃之间;所用调味中各组分的重量份配比为:阿拉伯胶33份、白砂糖1.2份、柠檬黄0.002份、乙酰化二淀粉磷酸酯1.3份;
P3、将P2步骤中浸泡过调味液的花生米通风晾干;晾干后,在花生的表面涂覆浓度为0.03%的迷迭香抗氧化提取物的水溶液,于90℃-100℃条件下充氮烘烤18min,空气中氮气的含量控制在97%;
P4、利用烤箱对经P3步骤处理的花生米进行烘烤,烘烤温度为185℃,烘烤时间为15-20min;
P5、待P4步骤中烘烤过的花生米冷却至室温后,进行色选、挑杂和去破碎粒,然后进行称重、包装封袋。
实施例3
一种不破坏红衣的烤米制作方法,其包括如下步骤:
P1、对花生米进行分级、去石和挑选,剔除霉坏芽粒和杂质;
P2、利用浓度为15%的调味料溶液对P1步骤挑选出的花生米浸泡20min入味,所用调味料溶液由调味料加水配制而成,花生米的质量与调味料溶液的质量比为1:1,浸泡时调味料溶液的温度控制在45℃-55℃之间;所用调味中各组分的重量份配比为:阿拉伯胶35份、白砂糖1.5份、日落黄0.004份、羟丙基二淀粉磷酸酯1.5份;
P3、将P2步骤中浸泡过调味液的花生米通风晾干;晾干后,在花生的表面涂覆浓度为0.03%的迷迭香抗氧化提取物的水溶液,于90℃-100℃条件下充氮烘烤20min,空气中氮气的含量控制在97%;
P4、利用烤箱对经P3步骤处理的花生米进行烘烤,烘烤温度为200℃,烘烤时间为15-20min;
P5、待P4步骤中烘烤过的花生米冷却至室温后,进行色选、挑杂和去破碎粒,然后进行称重、包装封袋。
实施例4
一种不破坏红衣的烤米制作方法,其包括如下步骤:
P1、对花生米进行分级、去石和挑选,剔除霉坏芽粒和杂质;
P2、利用浓度为5%的调味料溶液对P1步骤挑选出的花生米浸泡15min入味,所用调味料溶液由调味料加水配制而成,花生米的质量与调味料溶液的质量比为1:1,浸泡时调味料溶液的温度控制在45℃-55℃之间;所用调味中各组分的重量份配比为:阿拉伯胶30份、蔗糖1份、柠檬黄0.001份、乙酰化二淀粉磷酸酯1份;
P3、将P2步骤中浸泡过调味液的花生米通风晾干;晾干后,在花生的表面涂覆浓度为0.03%的茶叶抗氧化提取物的水溶液,于90℃-100℃条件下充氮烘烤15min,空气中氮气的含量控制在97%;
P4、利用烤箱对经P3步骤处理的花生米进行烘烤,烘烤温度为170℃,烘烤时间为15-20min;
P5、待P4步骤中烘烤过的花生米冷却至室温后,进行色选、挑杂和去破碎粒,然后进行称重、包装封袋。
实施例5
一种不破坏红衣的烤米制作方法,其包括如下步骤:
P1、对花生米进行分级、去石和挑选,剔除霉坏芽粒和杂质;
P2、利用浓度为10%的调味料溶液对P1步骤挑选出的花生米浸泡18min入味,所用调味料溶液由调味料加水配制而成,花生米的质量与调味料溶液的质量比为1:1,浸泡时调味料溶液的温度控制在45℃-55℃之间;所用调味中各组分的重量份配比为:阿拉伯胶33份、蔗糖1.2份、日落黄0.002份、羟丙基二淀粉磷酸酯1.3份;
P3、将P2步骤中浸泡过调味液的花生米通风晾干;晾干后,在花生的表面涂覆浓度为0.03%的茶叶抗氧化提取物的水溶液,于90℃-100℃条件下充氮烘烤18min,空气中氮气的含量控制在97%;
P4、利用烤箱对经P3步骤处理的花生米进行烘烤,烘烤温度为185℃,烘烤时间为15-20min;
P5、待P4步骤中烘烤过的花生米冷却至室温后,进行色选、挑杂和去破碎粒,然后进行称重、包装封袋。
实施例6
一种不破坏红衣的烤米制作方法,其包括如下步骤:
P1、对花生米进行分级、去石和挑选,剔除霉坏芽粒和杂质;
P2、利用浓度为15%的调味料溶液对P1步骤挑选出的花生米浸泡20min入味,所用调味料溶液由调味料加水配制而成,花生米的质量与调味料溶液的质量比为1:1,浸泡时调味料溶液的温度控制在45℃-55℃之间;所用调味中各组分的重量份配比为:阿拉伯胶35份、蔗糖1.5份、柠檬黄0.004份、乙酰化二淀粉磷酸酯1.5份;
P3、将P2步骤中浸泡过调味液的花生米通风晾干;晾干后,在花生的表面涂覆浓度为0.03%的茶叶抗氧化提取物的水溶液,于90℃-100℃条件下充氮烘烤20min,空气中氮气的含量控制在97%;
P4、利用烤箱对经P3步骤处理的花生米进行烘烤,烘烤温度为200℃,烘烤时间为15-20min;
P5、待P4步骤中烘烤过的花生米冷却至室温后,进行色选、挑杂和去破碎粒,然后进行称重、包装封袋。
以上具体实施例仅仅是对本发明的解释,其并不是对本发明的限制,本领域技术人员在阅读完本说明书后可以根据需要对本实施例做出没有创造性贡献的修改,但只要在本发明的权利要求范围内都受到专利法的保护。
Claims (8)
1.一种不破坏红衣的烤米制作方法,其特征在于,包括如下步骤:
P1、对花生米进行分级、去石和挑选,剔除霉坏芽粒和杂质;
P2、利用浓度为5%-15%的调味料溶液对P1步骤挑选出的花生米浸泡入味,所用调味料溶液由调味料加水配制而成,花生米的质量与调味料溶液的质量比为1:1;
所用调味料由阿拉伯胶、甜味剂、食用色素和酥化剂按照重量份:阿拉伯胶30-35份、甜味剂1-1.5份、食用色素0.001-0.004份、酥化剂1-1.5份的配比配制而成;
P3、将P2步骤中浸泡过调味液的花生米通风晾干;
P4、利用烤箱对P3步骤中晾干的花生米进行烘烤,烘烤温度为170℃-200℃,烘烤时间为15-20min;
P5、待P4步骤中烘烤过的花生米冷却至室温后,进行色选、挑杂和去破碎粒,然后进行称重、包装封袋。
2.根据权利要求1所述的一种不破坏红衣的烤米制作方法,其特征在于:P2步骤中所用甜味剂为白砂糖或者蔗糖。
3.根据权利要求1所述的一种不破坏红衣的烤米制作方法,其特征在于:P2步骤中所用酥化剂为羟丙基二淀粉磷酸酯或乙酰化二淀粉磷酸酯。
4.根据权利要求1所述的一种不破坏红衣的烤米制作方法,其特征在于:P2步骤中所用的食用色素为日落黄或者柠檬黄。
5.根据权利要求1-4任一项所述的一种不破坏红衣的烤米制作方法,其特征在于:P2步骤中浸泡花生米时,调味料溶液的温度维持在45℃-55℃,浸泡时间为10-15min。
6.根据权利要求5任一项所述的一种不破坏红衣的烤米制作方法,其特征在于:P3步骤完成后,对花生米涂覆抗氧化剂溶液后于90℃-100℃条件下充氮烘烤15-20min。
7.根据权利要求6所述的一种不破坏红衣的烤米制作方法,其特征在于:所用的抗氧化剂溶液为浓度为0.03%的迷迭香抗氧化提取物的水溶液或者浓度为0.03%的茶叶抗氧化提取物的水溶液。
8.根据权利要求7所述的一种不破坏红衣的烤米制作方法,其特征在于:充氮烘烤时,氮气含量占空气总量的97%以上。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711106656.1A CN107772391A (zh) | 2017-11-10 | 2017-11-10 | 一种不破坏红衣的烤米制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711106656.1A CN107772391A (zh) | 2017-11-10 | 2017-11-10 | 一种不破坏红衣的烤米制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107772391A true CN107772391A (zh) | 2018-03-09 |
Family
ID=61432870
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201711106656.1A Pending CN107772391A (zh) | 2017-11-10 | 2017-11-10 | 一种不破坏红衣的烤米制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107772391A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109198011A (zh) * | 2018-11-08 | 2019-01-15 | 广东雅和生物科技有限公司 | 抗氧化保鲜剂、红衣花生米及其保质方法和生产方法 |
CN112641074A (zh) * | 2020-12-18 | 2021-04-13 | 济南泉康食品配料有限公司 | 一种坚果粒的处理方法及其专用复配增稠剂 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3615590A (en) * | 1967-10-24 | 1971-10-26 | Cpc International Inc | Processes for making roasted nut products from raw blanched nuts |
CN102613617A (zh) * | 2012-03-29 | 2012-08-01 | 青岛宝泉花生制品有限公司 | 一种延长花生保质期的烤米方法 |
CN102987457A (zh) * | 2011-09-19 | 2013-03-27 | 众地食品有限公司 | 一种优质烘焙碧根果的安全生产工艺 |
CN103766985A (zh) * | 2012-10-17 | 2014-05-07 | 哈尔滨泰和鼎科技有限公司 | 一种花生保健食品 |
CN104171765A (zh) * | 2014-07-07 | 2014-12-03 | 乳山市金果花生制品有限公司 | 一种带种皮浸泡烘烤花生仁的方法 |
CN106070991A (zh) * | 2016-06-23 | 2016-11-09 | 青岛宝泉花生制品有限公司 | 一种糯米花生加工工艺 |
-
2017
- 2017-11-10 CN CN201711106656.1A patent/CN107772391A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3615590A (en) * | 1967-10-24 | 1971-10-26 | Cpc International Inc | Processes for making roasted nut products from raw blanched nuts |
CN102987457A (zh) * | 2011-09-19 | 2013-03-27 | 众地食品有限公司 | 一种优质烘焙碧根果的安全生产工艺 |
CN102613617A (zh) * | 2012-03-29 | 2012-08-01 | 青岛宝泉花生制品有限公司 | 一种延长花生保质期的烤米方法 |
CN103766985A (zh) * | 2012-10-17 | 2014-05-07 | 哈尔滨泰和鼎科技有限公司 | 一种花生保健食品 |
CN104171765A (zh) * | 2014-07-07 | 2014-12-03 | 乳山市金果花生制品有限公司 | 一种带种皮浸泡烘烤花生仁的方法 |
CN106070991A (zh) * | 2016-06-23 | 2016-11-09 | 青岛宝泉花生制品有限公司 | 一种糯米花生加工工艺 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109198011A (zh) * | 2018-11-08 | 2019-01-15 | 广东雅和生物科技有限公司 | 抗氧化保鲜剂、红衣花生米及其保质方法和生产方法 |
CN112641074A (zh) * | 2020-12-18 | 2021-04-13 | 济南泉康食品配料有限公司 | 一种坚果粒的处理方法及其专用复配增稠剂 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN108112947B (zh) | 一种山核桃仁减氧保质加工方法 | |
CN106490224B (zh) | 一种果味红茶的加工方法 | |
CN107853617A (zh) | 一种溏心蛋的制备方法 | |
CN102871109B (zh) | 香菇柄改性加工风味即食食品的方法 | |
CN106072334A (zh) | 一种蜂蜜花生加工工艺 | |
CN108077800A (zh) | 一种桂花醉蟹及其制备方法 | |
CN104432275A (zh) | 紫薯味蜂蜜花生的加工方法 | |
JP2011050364A (ja) | 茶含有食品の製造方法 | |
CN107772391A (zh) | 一种不破坏红衣的烤米制作方法 | |
CN104026323B (zh) | 一种多层多味球形糖果及其制作方法 | |
CN104431250A (zh) | 一种椰子味裹衣花生及其制备方法 | |
CN104872689A (zh) | 一种黑猪风酱肉及其制作工艺 | |
CN106912818B (zh) | 一种香酥鸭制品保脆的加工方法 | |
CN112137066A (zh) | 一种蒜蓉小龙虾调料及其制备方法 | |
CN107996800A (zh) | 一种刺梨水果果脯及其制备方法 | |
KR101485174B1 (ko) | 매실을 이용한 김의 제조방법 | |
CN101113397A (zh) | 羊肚菌酒及其制备方法 | |
CN105747142A (zh) | 一种烤虾的加工方法 | |
KR20160099201A (ko) | 블루베리 시럽 고추장의 제조방법 | |
CN102715569A (zh) | 一种黑胡椒腰果 | |
CN107637631A (zh) | 一种具有保健功效的葛仙米饼干及其制备方法 | |
CN105166726B (zh) | 一种老醋蚕豆 | |
KR20140083915A (ko) | 연근 잼 제조방법 | |
CN103549548B (zh) | 一种糟制银杏风味食品的生产方法 | |
CN111034972A (zh) | 一种麻辣花生及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180309 |
|
RJ01 | Rejection of invention patent application after publication |