CN108041240A - 椒盐味花生酥及其制作方法 - Google Patents
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Abstract
本发明属于食品加工技术领域,具体涉及一种椒盐味花生酥及其制作方法;包括如下重量份数的原料:花生米16‑25份,白砂糖1‑5份,麦芽糖1‑5份,植物油0.5‑2份,芝麻1‑5份,食用盐0.1‑1份,花椒1‑5份,孜然0.1‑1份;本发明提供的椒盐味花生酥食用健康,口感新颖。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种椒盐味花生酥及其制作方法。
背景技术
花生酥是一种中国传统小吃,通常是选取上等花生仁、优质白沙糖、饴糖为主要原料经精致而成,具有酥香脆甜的特点,深受各个年龄层次的食客喜爱。传统花生酥的具体做法如下:花生仁经过烘烤熟透后,与融化后的饴糖混合,最后经过压制成型、切割而成。根据添加原料不同,延伸出芝麻酥、红绍酥等。现有技术中,花生酥都是采用传统做法居多,种类偏少,口感偏甜,香味不足,缺乏新品种加入。
发明内容
本发明的首要目的在于提供一种食用健康,口感新颖的椒盐味花生酥。
为实现上述目的,本发明采用的技术方案是:一种椒盐味花生酥,包括如下重量份数的原料:花生米16-25份,白砂糖1-5份,麦芽糖1-5份,植物油0.5-2份,芝麻1-5份,食用盐0.1-1份,花椒1-5份,孜然0.1-1份。
上述技术方案产生的有益效果在于:
花椒性温味辛,有温中散寒、健胃除湿、止痛杀虫、解毒理气、止痒祛腥的功效;孜然味甘甜,辛温无毒,具有温中暖脾、降火平肝、开胃下气、消食化积、醒脑通脉、祛寒除湿、祛风止痛等功效,此外,孜然还能防腐杀菌,健脾开胃。因此,在花生酥中加入花椒和孜然,既能改善花生酥的口感,丰富花生酥的花色品种,又能提高花生酥的食用营养价值,还能提高花生酥的保存期限。白砂糖和麦芽糖同用,有助于降低传统糖稀中的蔗糖含量,使花生酥食用起来更加营养健康。本发明提供的花生酥口感酥脆,甜而不腻,辛香刺激,食用后入口即溶,不粘牙,不上火。
优选的,所述的椒盐味花生酥,包括如下重量份数的原料:花生米18-22份,白砂糖2-4份,麦芽糖2-4份,植物油1-1.5份,食用盐0.1-0.5份,芝麻2-4份,花椒2-4份,孜然0.1-0.5份。
优选的,所述的椒盐味花生酥,包括如下重量份数的原料:花生米20份,白砂糖3份,麦芽糖3份,植物油1份,芝麻3份,食用盐0.5份,花椒2.5份,孜然0.5份。
本发明的另一个目的在于提供一种如上所述的椒盐味花生酥的制备方法,包括如下步骤:
(1)带皮花生米用铁砂炒熟,冷却后通过碾压脱去花生米衣,之后将花生米碾碎成花生米颗粒;
(2)食用盐干炒至变为黄色后,加入孜然同炒3-5分钟;
(3)按照0.5-3L:1kg的体积质量比向清水中加入花椒,文火熬煮1-3小时,取出花椒,之后加入白砂糖和麦芽糖后,继续熬煮0.5-1.5小时,制得糖稀;
(4)用植物油炒熟芝麻,将熟芝麻、步骤(2)中的食用盐、孜然与花生米混合搅拌均匀,倒入糖稀中,搅拌均匀后,快速转入模具中,轧平;
(5)将模具放入烘箱中,上下温度均设置成220℃,加热30-60秒,取出,待冷却成型后,即得花生酥坯,对花生酥坯进行切块,包装,即得椒盐味花生酥。
采用铁砂炒制花生,既有助于保留花生中的营养成分,又能使花生的口感更香脆。花生米经碾碎后,能更均匀的与糖稀黏合。文火熬煮生姜,能最大程度的将生姜中的有益成分浸出到汁液中。采用本发明提供的方法制得的花生酥口感好,质地均匀,不粘牙,营养丰富,香味足。
优选的,所述步骤(1)中的炒制温度为150-180℃。
优选的,所述步骤(1)中花生米经碾碎后过50目筛。
优选的,所述步骤(3)中的熬煮温度为75-90℃。
优选的,所述步骤(3)在熬煮过程中实施边搅拌边加热。
具体实施方式
以下通过5个实施例来进一步公开本发明。
实施例1:椒盐味花生酥的制作
(1)带皮花生米用铁砂炒熟,冷却后通过碾压脱去花生米衣,之后将花生米碾碎,过50目筛,得花生米颗粒;所述炒制温度为170℃。
(2)食用盐干炒至变为黄色后,加入孜然同炒5分钟;
(3)按照0.5-3L:1kg的体积质量比向清水中加入花椒,边搅拌边在80℃下文火熬煮2小时,取出花椒,之后加入白砂糖和麦芽糖后,继续熬煮1小时,制得糖稀;
(4)用植物油炒熟芝麻,将熟芝麻、步骤(2)中的食用盐、孜然与花生米混合搅拌均匀,倒入糖稀中,搅拌均匀后,快速转入模具中,轧平;
(5)将模具放入烘箱中,上下温度均设置成220℃,加热45秒,取出,待冷却成型后,即得花生酥坯,对花生酥坯进行切块,包装,即得椒盐味花生酥。
上述步骤中,各原料的组成如下:花生米20份,白砂糖3份,麦芽糖3份,植物油1份,芝麻3份,食用盐0.5份,花椒2.5份,孜然0.5份。
实施例2:椒盐味花生酥的制作
(1)带皮花生米用铁砂炒熟,冷却后通过碾压脱去花生米衣,之后将花生米碾碎,过50目筛,得花生米颗粒;所述炒制温度为160℃。
(2)食用盐干炒至变为黄色后,加入孜然同炒3分钟;
(3)按照1.5L:1kg的体积质量比向清水中加入花椒,边搅拌边在85℃下文火熬煮1小时,取出花椒,之后加入白砂糖和麦芽糖后,继续熬煮1小时,制得糖稀;
(4)用植物油炒熟芝麻,将熟芝麻、步骤(2)中的食用盐、孜然与花生米混合搅拌均匀,倒入糖稀中,搅拌均匀后,快速转入模具中,轧平;
(5)将模具放入烘箱中,上下温度均设置成220℃,加热45秒,取出,待冷却成型后,即得花生酥坯,对花生酥坯进行切块,包装,即得椒盐味花生酥。
上述步骤中,各原料的组成如下:花生米22份,白砂糖2份,麦芽糖4份,植物油1份,芝麻4份,食用盐0.1份,花椒2份,孜然0.5份。
实施例3:椒盐味花生酥的制作
(1)带皮花生米用铁砂炒熟,冷却后通过碾压脱去花生米衣,之后将花生米碾碎,过50目筛,得花生米颗粒;所述炒制温度为160℃。
(2)食用盐干炒至变为黄色后,加入孜然同炒4分钟;
(3)按照2L:1kg的体积质量比向清水中加入花椒,边搅拌边在80℃下文火熬煮2小时,取出花椒,之后加入白砂糖和麦芽糖后,继续熬煮1小时,制得糖稀;
(4)用植物油炒熟芝麻,将熟芝麻、步骤(2)中的食用盐、孜然与花生米混合搅拌均匀,倒入糖稀中,搅拌均匀后,快速转入模具中,轧平;
(5)将模具放入烘箱中,上下温度均设置成220℃,加热40秒,取出,待冷却成型后,即得花生酥坯,对花生酥坯进行切块,包装,即得椒盐味花生酥。
上述步骤中,各原料的组成如下:花生米18份,白砂糖4份,麦芽糖2份,植物油1.5份,芝麻2份,食用盐0.5份,花椒4份,孜然0.1份。
实施例4:椒盐味花生酥的制作
(1)带皮花生米用铁砂炒熟,冷却后通过碾压脱去花生米衣,之后将花生米碾碎,过50目筛,得花生米颗粒;所述炒制温度为180℃。
(2)食用盐干炒至变为黄色后,加入孜然同炒3分钟;
(3)按照3L:1kg的体积质量比向清水中加入花椒,边搅拌边在75℃下文火熬煮3小时,取出花椒,之后加入白砂糖和麦芽糖后,继续熬煮0.5小时,制得糖稀;
(4)用植物油炒熟芝麻,将熟芝麻、步骤(2)中的食用盐、孜然与花生米混合搅拌均匀,倒入糖稀中,搅拌均匀后,快速转入模具中,轧平;
(5)将模具放入烘箱中,上下温度均设置成220℃,加热60秒,取出,待冷却成型后,即得花生酥坯,对花生酥坯进行切块,包装,即得椒盐味花生酥。
上述步骤中,各原料的组成如下:花生米16份,白砂糖5份,麦芽糖1份,植物油2份,芝麻1份,食用盐1份,花椒1份,孜然1份。
实施例5:椒盐味花生酥的制作
(1)带皮花生米用铁砂炒熟,冷却后通过碾压脱去花生米衣,之后将花生米碾碎,过50目筛,得花生米颗粒;所述炒制温度为150℃。
(2)食用盐干炒至变为黄色后,加入孜然同炒5分钟;
(3)按照0.5L:1kg的体积质量比向清水中加入花椒,边搅拌边在90℃下文火熬煮1小时,取出花椒,之后加入白砂糖和麦芽糖后,继续熬煮1.5小时,制得糖稀;
(4)用植物油炒熟芝麻,将熟芝麻、步骤(2)中的食用盐、孜然与花生米混合搅拌均匀,倒入糖稀中,搅拌均匀后,快速转入模具中,轧平;
(5)将模具放入烘箱中,上下温度均设置成220℃,加热30秒,取出,待冷却成型后,即得花生酥坯,对花生酥坯进行切块,包装,即得椒盐味花生酥。
上述步骤中,各原料的组成如下:花生米25份,白砂糖1份,麦芽糖5份,植物油0.5份,芝麻5份,食用盐0.1份,花椒5份,孜然0.1份。
口感评价试验:
邀请100人分成5组,每组20人分别对实施例1-5制得的椒盐味花生酥进行试吃,试吃人员年龄层次为25-40岁,嗅觉正常,对咸、甜,香、臭等口味无偏好。
试吃人员每人试吃5块,食用完成后将喜欢、不喜欢、一般的试吃品挑出来,对结果进行统计,如下表所示:
喜欢 | 一般 | 不喜欢 | |
实施例1 | 99 | 1 | 0 |
实施例2 | 97 | 2 | 1 |
实施例3 | 98 | 2 | 0 |
实施例4 | 100 | 0 | 0 |
实施例5 | 99 | 1 | 0 |
结果表明,本发明提供的花生酥受喜爱程度较高。
以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (8)
1.一种椒盐味花生酥,其特征在于,包括如下重量份数的原料:花生米16-25份,白砂糖1-5份,麦芽糖1-5份,植物油0.5-2份,芝麻1-5份,食用盐0.1-1份,花椒1-5份,孜然0.1-1份。
2.根据权利要求1所述的椒盐味花生酥,其特征在于,包括如下重量份数的原料:花生米18-22份,白砂糖2-4份,麦芽糖2-4份,植物油1-1.5份,芝麻2-4份,食用盐0.1-0.5份,花椒2-4份,孜然0.1-0.5份。
3.根据权利要求1所述的椒盐味花生酥,其特征在于,包括如下重量份数的原料:花生米20份,白砂糖3份,麦芽糖3份,植物油1份,芝麻3份,食用盐0.5份,花椒2.5份,孜然0.5份。
4.一种根据权利要求1-3中任一项所述的椒盐味花生酥的制备方法,其特征在于,包括如下步骤:
(1)带皮花生米用铁砂炒熟,冷却后通过碾压脱去花生米衣,之后将花生米碾碎成花生米颗粒;
(2)食用盐干炒至变为黄色后,加入孜然同炒3-5分钟;
(3)按照0.5-3L:1kg的体积质量比向清水中加入花椒,文火熬煮1-3小时,取出花椒,之后加入白砂糖和麦芽糖后,继续熬煮0.5-1.5小时,制得糖稀;
(4)用植物油炒熟芝麻,将熟芝麻、步骤(2)中的食用盐、孜然与花生米混合搅拌均匀,倒入糖稀中,搅拌均匀后,快速转入模具中,轧平;
(5)将模具放入烘箱中,上下温度均设置成220℃,加热30-60秒,取出,待冷却成型后,即得花生酥坯,对花生酥坯进行切块,包装,即得椒盐味花生酥。
5.根据权利要求4所述的椒盐味花生酥的制备方法,其特征在于,所述步骤(1)中的炒制温度为150-180℃。
6.根据权利要求4所述的椒盐味花生酥的制备方法,其特征在于,所述步骤(1)中花生米经碾碎后过50目筛。
7.根据权利要求4所述的椒盐味花生酥的制备方法,其特征在于,所述步骤(3)中的熬煮温度为75-90℃。
8.根据权利要求4所述的椒盐味花生酥的制备方法,其特征在于,所述步骤(3)在熬煮过程中实施边搅拌边加热。
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