CN107874212A - 一种椰香瓜子的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种椰香瓜子的加工方法，包括以下步骤：1) 炒制提香；2) 浸泡入味；3) 烘焙；4）包装入库。本发明将瓜子的原香味与附加的味道结合起来，生产出的瓜子不但原香味充分，且具有椰子的清香和桂花、菊花的淡香，满足大众消费者的需求。
Description
技术领域
本发明涉及食品领域，尤其涉及一种椰香瓜子的加工方法。
背景技术
瓜的种子，特指炒熟了的做食品的倭瓜子、西瓜子等，又叫瓜子儿，俗名叫边果。它的种类较多，有葵花子、海瓜子、吊瓜子、西瓜子、南瓜子、黄瓜子、丝瓜子等。葵花子是向日葵的果实，不但可以作为零食，而且还可以作为制作糕点的原料，同时也是重要的榨油原料，是高档健康的油脂来源。瓜子含有蛋白质、脂肪、碳水化合物、膳食纤维、胡罗卜素、视黄醇当量、硫胺素、核黄素、烟酸、维生素E、钾、钠、硒、铜、锌、锰、铁、镁、钙、磷等成分。还含有丰富的氨基酸、不饱和脂肪酸、维生素及胡萝卜素等营养成分。
发明内容
本发明提供一种椰香瓜子的加工方法。
本发明通过以下技术方案来实现：一种椰香瓜子的加工方法，包括以下步骤：
1）炒制提香：将筛选好的瓜子原料炒制提香，瓜子原料与炒制用盐的质量比3：0.1，温度250℃，炒制时间6-8min；
2）浸泡入味：将炒制提香后的瓜子原料趁热浸入调味液中，浸泡5-20min，然后捞出、沥干，摊凉放置3-5h；所述的调味液含有以下组分：柠檬草、九层塔、甘草、陈皮、桂花、菊花、椰子粉；
3）烘焙：将入味后的瓜子烘焙，放置在五层式热封箱采用逐层烘焙的方式进行烘焙，烘焙温度160℃，每层烘焙时间 25min，每隔 15min下移至下一层烘焙；
4）冷却包装入库：将烘焙后的瓜子冷却，真空包装、制成成品。
优选地，所述调味液由柠檬草5-10质量份、九层塔1-5质量份、甘草6-12质量份、陈皮2-5质量份、桂花10-20质量份、菊花10-20质量份与水50-200质量份混合后，加热浸提2次，得到的提取液与椰子粉30-50质量份混合制得。
优选地，所述调味液由柠檬草6质量份、九层塔4质量份、甘草10质量份、陈皮3质量份、桂花15质量份、菊花15质量份与水180质量份混合后，加热浸提2次，得到的提取液与椰子粉40质量份混合制得。
优选地，所述调味液由柠檬草10质量份、九层塔1质量份、甘草8质量份、陈皮4质量份、桂花20质量份、菊花20质量份与水200质量份混合后，加热浸提2次，得到的提取液与椰子粉50质量份混合制得。
本发明的有益效果：本发明将瓜子的原香味与附加的味道结合起来，生产出的瓜子不但原香味充分，且具有椰子的清香和桂花、菊花的淡香，满足大众消费者的需求。
具体实施方式
结合以下实施例对本发明作进一步描述。
实施例1 一种椰香瓜子的加工方法，采用以下步骤：
1）炒制提香：将筛选好的瓜子原料炒制提香，瓜子原料与炒制用盐的质量比3：0.1，温度250℃，炒制时间8min；
2）浸泡入味：将炒制提香后的瓜子原料趁热浸入调味液中，浸泡15min，然后捞出、沥干，摊凉放置3h；所述调味液由柠檬草6质量份、九层塔4质量份、甘草10质量份、陈皮3质量份、桂花15质量份、菊花15质量份与水180质量份混合后，加热浸提2次，得到的提取液与椰子粉40质量份混合制得；
3）烘焙：将入味后的瓜子烘焙，放置在五层式热封箱采用逐层烘焙的方式进行烘焙，烘焙温度160℃，每层烘焙时间 25min，每隔 15min下移至下一层烘焙；
4）冷却包装入库：将烘焙后的瓜子冷却，真空包装、制成成品。
实施例2一种椰香瓜子的加工方法，采用以下步骤：
1）炒制提香：将筛选好的瓜子原料炒制提香，瓜子原料与炒制用盐的质量比3：0.1，温度250℃，炒制时间6min；
2）浸泡入味：将炒制提香后的瓜子原料趁热浸入调味液中，浸泡5min，然后捞出、沥干，摊凉放置5h；所述调味液由柠檬草10质量份、九层塔1质量份、甘草8质量份、陈皮4质量份、桂花20质量份、菊花20质量份与水200质量份混合后，加热浸提2次，得到的提取液与椰子粉50质量份混合制得；
3）烘焙：将入味后的瓜子烘焙，放置在五层式热封箱采用逐层烘焙的方式进行烘焙，烘焙温度160℃，每层烘焙时间 25min，每隔 15min下移至下一层烘焙；
4）冷却包装入库：将烘焙后的瓜子冷却，真空包装、制成成品。
Claims (4)
1.一种椰香瓜子的加工方法，其特征在于，包括以下步骤：
1）炒制提香：将筛选好的瓜子原料炒制提香，瓜子原料与炒制用盐的质量比3：0.1，温度250℃，炒制时间6-8min；
2）浸泡入味：将炒制提香后的瓜子原料趁热浸入调味液中，浸泡5-20min，然后捞出、沥干，摊凉放置3-5h；所述的调味液含有以下组分：柠檬草、九层塔、甘草、陈皮、桂花、菊花、椰子粉；
3）烘焙：将入味后的瓜子烘焙，放置在五层式热封箱采用逐层烘焙的方式进行烘焙，烘焙温度160℃，每层烘焙时间 25min，每隔 15min下移至下一层烘焙；
4）冷却包装入库：将烘焙后的瓜子冷却，真空包装、制成成品。
2.根据权利要求1所述的加工方法，其特征在于，所述调味液由柠檬草5-10质量份、九层塔1-5质量份、甘草6-12质量份、陈皮2-5质量份、桂花10-20质量份、菊花10-20质量份与水50-200质量份混合后，加热浸提2次，得到的提取液与椰子粉30-50质量份混合制得。
3.根据权利要求1所述的加工方法，其特征在于，所述调味液由柠檬草6质量份、九层塔4质量份、甘草10质量份、陈皮3质量份、桂花15质量份、菊花15质量份与水180质量份混合后，加热浸提2次，得到的提取液与椰子粉40质量份混合制得。
4.根据权利要求1所述的加工方法，其特征在于，所述调味液由柠檬草10质量份、九层塔1质量份、甘草8质量份、陈皮4质量份、桂花20质量份、菊花20质量份与水200质量份混合后，加热浸提2次，得到的提取液与椰子粉50质量份混合制得。
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| CN110338379A (zh) * | 2019-08-27 | 2019-10-18 | 洽洽食品股份有限公司 | 一种椰香瓜子及其加工方法 |
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