CN108095001A - 一种香脆花生的制备方法 - Google Patents
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Abstract
本发明主要涉及食品加工技术领域,公开了一种香脆花生的制备方法,包括:花生准备、鸡蛋准备、成型、调味、干燥;方法简单,得到的花生香味浓郁,酥脆可口,营养丰富,低脂低盐,不含任何添加剂,营养健康,任何人群均可食用,增加市场上的花生深加工产品,满足消费者的营养和口感需求;先将花生仁置于食盐水中短时预煮,增加花生的风味和脆度;向鸡蛋液中加入调味料A,去除蛋腥味,使鸡蛋细嫩鲜黄;将花生仁置于模具中,再加入蛋液,使蛋液均匀包裹花生仁,均衡花生营养,增加花生外层的松脆感;成型后向表面喷雾调味料,风味香浓,增加食欲,同时能够避免外层鸡蛋破裂,保持鸡蛋层完整。
Description
技术领域
本发明主要涉及食品加工技术领域,尤其涉及一种香脆花生的制备方法。
背景技术
花生,营养丰富,富含脂肪、蛋白质、维生素及矿质元素,具有较高的营养价值,能够促进生长发育,健脑益智,延缓衰老,润肺止咳,止血造血,降低胆固醇,养血通乳,抗癌抑癌;花生深受人们的喜爱,深加工产品也较多,但是目前市售的深加工产品如香辣花生、酒鬼花生、鱼皮花生等,多为油炸食品,脂肪含量明显提高,同时油炸会降低营养成分,产生一定的致癌成分,加之各种添加剂的使用,对人体健康产生很大的危害。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种香脆花生的制备方法。
一种香脆花生的制备方法,包括以下步骤:
(1)花生准备:选择成熟、饱满、无霉烂的生花生仁,于质量浓度为2~3%的食盐水中预煮3~5分钟,增加花生的风味和脆度,取出,冷却,得熟花生;
(2)鸡蛋准备:选择新鲜土鸡蛋,洗净,将蛋液置于容器中,加入调味料A,去除蛋腥味,使鸡蛋细嫩鲜黄,搅打均匀,得鸡蛋液;
(3)成型:将熟花生置于模具内,再向模具中倒入鸡蛋液,蒸制6~8分钟,脱模成型,使蛋液均匀包裹花生仁,均衡花生营养,增加花生外层的松脆感,得熟花生鸡蛋;
(4)调味:向熟花生鸡蛋表面喷雾调味料B,风味香浓,增加食欲,同时能够避免外层鸡蛋破裂,保持鸡蛋层完整,得调味花生鸡蛋;
(5)干燥:将调味花生鸡蛋置于冷冻干燥机中,冷冻干燥至含水量为14~16%,减少花生水分,外层松脆,内层酥脆,色泽金黄,香浓可口,得香脆花生。
所述步骤(2)的调味料A,加入量为鸡蛋重量的30~35%,由以下重量份的原料组成:水100~120、食盐1.6~1.8、柠檬酸0.3~0.5,混合均匀,得调味料A。
所述步骤(3)的模具,形状为花生仁形状,大小为花生仁放入后,周围空隙为3~5mm。
所述步骤(4)的调味料B,喷雾量为花生重量的6~8%,由以下重量份的原料组成:魔芋淀粉23~25、大豆低聚糖13~15、香葱14~16、生姜6~8、辣椒10~12、胡椒10~12、花椒7~9、八角7~9、肉桂6~8、草果5~7、丁香5~7、植物油20~22,将香葱、生姜、辣椒、胡椒、花椒、八角、肉桂、草果和丁香粉碎至60~80目,得粉碎料,将植物油加热至105~110℃,加入粉碎料,炒制2~4秒,加入原料重量20~30倍量的水,加热煮沸至体积为原来的1/20,加入剩下的魔芋淀粉和大豆低聚糖,混合均匀,得调味料B。
所述的植物油,由以下重量份的原料制成:橄榄油22~24、玉米油22~24、棕榈油13~15、芝麻油2~4。
所述香脆花生的制备方法得到的香脆花生。
本发明的优点是:本发明提供的香脆花生的制备方法,方法简单,得到的花生香味浓郁,酥脆可口,营养丰富,低脂低盐,不含任何添加剂,营养健康,任何人群均可食用,增加市场上的花生深加工产品,满足消费者的营养和口感需求;先将花生仁置于食盐水中短时预煮,增加花生的风味和脆度;向鸡蛋液中加入调味料A,去除蛋腥味,使鸡蛋细嫩鲜黄;将花生仁置于模具中,再加入蛋液,使蛋液均匀包裹花生仁,均衡花生营养,增加花生外层的松脆感;成型后向表面喷雾调味料,风味香浓,增加食欲,同时能够避免外层鸡蛋破裂,保持鸡蛋层完整;喷雾后进行冷冻干燥,减少花生水分,外层松脆,内层酥脆,色泽金黄,香浓可口。
具体实施方式
下面用具体实施例说明本发明。
实施例1
一种香脆花生的制备方法,包括以下步骤:
(1)花生准备:选择成熟、饱满、无霉烂的生花生仁,于质量浓度为2%的食盐水中预煮3~5分钟,增加花生的风味和脆度,取出,冷却,得熟花生;
(2)鸡蛋准备:选择新鲜土鸡蛋,洗净,将蛋液置于容器中,加入调味料A,去除蛋腥味,使鸡蛋细嫩鲜黄,搅打均匀,得鸡蛋液;所述的调味料A,加入量为鸡蛋重量的30%,由以下重量份的原料组成:水100、食盐1.6、柠檬酸0.3,混合均匀,得调味料A;
(3)成型:将熟花生置于模具内,再向模具中倒入鸡蛋液,蒸制6~8分钟,脱模成型,使蛋液均匀包裹花生仁,均衡花生营养,增加花生外层的松脆感,得熟花生鸡蛋;所述的模具,形状为花生仁形状,大小为花生仁放入后,周围空隙为3~5mm;
(4)调味:向熟花生鸡蛋表面喷雾调味料B,风味香浓,增加食欲,同时能够避免外层鸡蛋破裂,保持鸡蛋层完整,得调味花生鸡蛋;所述的调味料B,喷雾量为花生重量的6%,由以下重量份的原料组成:魔芋淀粉23、大豆低聚糖13、香葱14、生姜6、辣椒10、胡椒10、花椒7、八角7、肉桂6、草果5、丁香5、植物油20,将香葱、生姜、辣椒、胡椒、花椒、八角、肉桂、草果和丁香粉碎至60目,得粉碎料,将植物油加热至105~110℃,加入粉碎料,炒制2~4秒,加入原料重量20倍量的水,加热煮沸至体积为原来的1/20,加入剩下的魔芋淀粉和大豆低聚糖,混合均匀,得调味料B;所述的植物油,由以下重量份的原料制成:橄榄油22、玉米油22、棕榈油13、芝麻油2;
(5)干燥:将调味花生鸡蛋置于冷冻干燥机中,冷冻干燥至含水量为14~16%,减少花生水分,外层松脆,内层酥脆,色泽金黄,香浓可口,得香脆花生。
实施例2
一种香脆花生的制备方法,包括以下步骤:
(1)花生准备:选择成熟、饱满、无霉烂的生花生仁,于质量浓度为2.5%的食盐水中预煮3~5分钟,增加花生的风味和脆度,取出,冷却,得熟花生;
(2)鸡蛋准备:选择新鲜土鸡蛋,洗净,将蛋液置于容器中,加入调味料A,去除蛋腥味,使鸡蛋细嫩鲜黄,搅打均匀,得鸡蛋液;所述的调味料A,加入量为鸡蛋重量的33%,由以下重量份的原料组成:水110、食盐1.7、柠檬酸0.4,混合均匀,得调味料A;
(3)成型:将熟花生置于模具内,再向模具中倒入鸡蛋液,蒸制6~8分钟,脱模成型,使蛋液均匀包裹花生仁,均衡花生营养,增加花生外层的松脆感,得熟花生鸡蛋;所述的模具,形状为花生仁形状,大小为花生仁放入后,周围空隙为3~5mm;
(4)调味:向熟花生鸡蛋表面喷雾调味料B,风味香浓,增加食欲,同时能够避免外层鸡蛋破裂,保持鸡蛋层完整,得调味花生鸡蛋;所述的调味料B,喷雾量为花生重量的7%,由以下重量份的原料组成:魔芋淀粉24、大豆低聚糖14、香葱15、生姜7、辣椒11、胡椒11、花椒8、八角8、肉桂7、草果6、丁香6、植物油21,将香葱、生姜、辣椒、胡椒、花椒、八角、肉桂、草果和丁香粉碎至60目,得粉碎料,将植物油加热至105~110℃,加入粉碎料,炒制2~4秒,加入原料重量25倍量的水,加热煮沸至体积为原来的1/20,加入剩下的魔芋淀粉和大豆低聚糖,混合均匀,得调味料B;所述的植物油,由以下重量份的原料制成:橄榄油23、玉米油23、棕榈油14、芝麻油3;
(5)干燥:将调味花生鸡蛋置于冷冻干燥机中,冷冻干燥至含水量为14~16%,减少花生水分,外层松脆,内层酥脆,色泽金黄,香浓可口,得香脆花生。
实施例3
一种香脆花生的制备方法,包括以下步骤:
(1)花生准备:选择成熟、饱满、无霉烂的生花生仁,于质量浓度为3%的食盐水中预煮3~5分钟,增加花生的风味和脆度,取出,冷却,得熟花生;
(2)鸡蛋准备:选择新鲜土鸡蛋,洗净,将蛋液置于容器中,加入调味料A,去除蛋腥味,使鸡蛋细嫩鲜黄,搅打均匀,得鸡蛋液;所述的调味料A,加入量为鸡蛋重量的35%,由以下重量份的原料组成:水120、食盐1.8、柠檬酸0.5,混合均匀,得调味料A;
(3)成型:将熟花生置于模具内,再向模具中倒入鸡蛋液,蒸制6~8分钟,脱模成型,使蛋液均匀包裹花生仁,均衡花生营养,增加花生外层的松脆感,得熟花生鸡蛋;所述的模具,形状为花生仁形状,大小为花生仁放入后,周围空隙为3~5mm;
(4)调味:向熟花生鸡蛋表面喷雾调味料B,风味香浓,增加食欲,同时能够避免外层鸡蛋破裂,保持鸡蛋层完整,得调味花生鸡蛋;所述的调味料B,喷雾量为花生重量的8%,由以下重量份的原料组成:魔芋淀粉25、大豆低聚糖15、香葱16、生姜8、辣椒12、胡椒12、花椒9、八角9、肉桂8、草果7、丁香7、植物油22,将香葱、生姜、辣椒、胡椒、花椒、八角、肉桂、草果和丁香粉碎至80目,得粉碎料,将植物油加热至105~110℃,加入粉碎料,炒制2~4秒,加入原料重量30倍量的水,加热煮沸至体积为原来的1/20,加入剩下的魔芋淀粉和大豆低聚糖,混合均匀,得调味料B;所述的植物油,由以下重量份的原料制成:橄榄油24、玉米油24、棕榈油15、芝麻油4;
(5)干燥:将调味花生鸡蛋置于冷冻干燥机中,冷冻干燥至含水量为14~16%,减少花生水分,外层松脆,内层酥脆,色泽金黄,香浓可口,得香脆花生。
对比例1
去除步骤(1)中的预煮,其余方法,同实施例1。
对比例2
去除步骤(2)中的鸡蛋,其余方法,同实施例1。
对比例3
去除步骤(2)中的调味料A,其余方法,同实施例1。
对比例4
去除步骤(3),其余方法,同实施例1。
对比例5
去除步骤(4)中的调味料B中的魔芋淀粉,其余方法,同实施例1。
对比例6
步骤(5)中的冷冻干燥改为烘干,其余方法,同实施例1。
对比例7
现有市售黄飞红麻辣花生。
实施例和对比例花生的营养和风味:
分别按照实施例和对比例的原料进行原材料的准备,分别采用实施例和对比例花生的制备方法制备花生,并随机选择40位健康受试者,年龄为18~60岁,对各组花生进行感官评定,每种产品感官评定前需要用矿泉水漱口,实施例和对比例花生的营养和风味见表1。
表1:实施例和对比例花生的营养和风味
项目 | 蛋白质/(%) | 脂肪/(%) | 钠/(mg/100g) | 风味 |
实施例1 | 36.8 | 44.2 | 679 | 香浓,外松,内脆 |
实施例2 | 36.9 | 44.7 | 686 | 香浓,外松,内脆 |
实施例3 | 36.6 | 44.6 | 688 | 香浓,外松,内脆 |
对比例1 | 36.8 | 46.4 | 594 | 脆度小,味淡 |
对比例2 | 30.3 | 47.5 | 877 | 香味淡,外层不松脆 |
对比例3 | 35.4 | 44.3 | 676 | 香味淡,外层松脆差 |
对比例4 | 36.5 | 44.7 | 685 | 香浓,外松,内脆 |
对比例5 | 35.7 | 45.9 | 704 | 香味淡,外层松脆差 |
对比例6 | 35.9 | 46.8 | 683 | 外层硬 |
对比例7 | 24.6 | 49.7 | 786 | 麻辣脆 |
从表1的结果表明,实施例的香脆花生,蛋白质明显较对比例高,脂肪和钠含量明显较对比例低,香味浓郁,外层松脆,内层酥脆,说明本发明提供的香脆花生具有很好的营养和风味。
Claims (6)
1.一种香脆花生的制备方法,其特征在于,包括以下步骤:
(1)花生准备:选择成熟、饱满、无霉烂的生花生仁,于质量浓度为2~3%的食盐水中预煮3~5分钟,取出,冷却,得熟花生;
(2)鸡蛋准备:选择新鲜土鸡蛋,洗净,将蛋液置于容器中,加入调味料A,搅打均匀,得鸡蛋液;
(3)成型:将熟花生置于模具内,再向模具中倒入鸡蛋液,蒸制6~8分钟,脱模成型,得熟花生鸡蛋;
(4)调味:向熟花生鸡蛋表面喷雾调味料B,于得调味花生鸡蛋;
(5)干燥:将调味花生鸡蛋置于冷冻干燥机中,冷冻干燥至含水量为14~16%,得香脆花生。
2.根据权利要求1所述香脆花生的制备方法,其特征在于,所述步骤(2)的调味料A,加入量为鸡蛋重量的30~35%,由以下重量份的原料组成:水100~120、食盐1.6~1.8、柠檬酸0.3~0.5,混合均匀,得调味料A。
3.根据权利要求1所述香脆花生的制备方法,其特征在于,所述步骤(3)的模具,形状为花生仁形状,大小为花生仁放入后,周围空隙为3~5mm。
4.根据权利要求1所述香脆花生的制备方法,其特征在于,所述步骤(4)的调味料B,喷雾量为花生重量的6~8%,由以下重量份的原料组成:魔芋淀粉23~25、大豆低聚糖13~15、香葱14~16、生姜6~8、辣椒10~12、胡椒10~12、花椒7~9、八角7~9、肉桂6~8、草果5~7、丁香5~7、植物油20~22,将香葱、生姜、辣椒、胡椒、花椒、八角、肉桂、草果和丁香粉碎至60~80目,得粉碎料,将植物油加热至105~110℃,加入粉碎料,炒制2~4秒,加入原料重量20~30倍量的水,加热煮沸至体积为原来的1/20,加入剩下的魔芋淀粉和大豆低聚糖,混合均匀,得调味料B。
5.根据权利要求4所述香脆花生的制备方法,其特征在于,所述的植物油,由以下重量份的原料制成:橄榄油22~24、玉米油22~24、棕榈油13~15、芝麻油2~4。
6.一种权利要求1~5任一项所述香脆花生的制备方法得到的香脆花生。
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