CN108523067A - 一种竹炭巴旦木及其加工方法 - Google Patents
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Abstract
本发明所提供的一种竹炭巴旦木的加工方法，属于食品加工领域，主要环节有：备料、熬糖、拌粉、包衣、烘烤、杀菌包装。该竹炭巴旦木的加工方法主要运用机器化生产，减少了人力劳动，步骤简单，加工成本低廉，保质期较长，适合批量生产。制作的竹炭巴旦木结合了巴旦木和竹炭的风味，具有松脆可口、营养丰富的优点，能更好地满足人们对食物口味的多样化需求和营养多元化需要。
Description
技术领域
本发明涉及一种竹炭巴旦木，本发明还涉及一种该竹炭巴旦木的加工方法。
背景技术
巴旦木又称巴达木或巴旦杏，也有俗称薄壳杏仁。全球80%的巴旦木产于加州，中国新疆也有种植，主要在天山以南喀什绿洲的疏附、英吉沙、莎车、叶城等县。其别名甚多，古时称扁桃、扁核桃、婆淡树，也有称：巴旦姆。我国种植巴旦杏有一千三百多年的历史。巴旦木是一种营养密集型健康零食，含有蛋白质、膳食纤维、维生素E、胡萝卜素，比其他树上结下来的坚果营养会多，且不含胆固醇，在中国被广大消费者接受和喜爱作为零食。巴旦木营养价值很高。据化验，巴旦木内含有植物油55－61%，蛋白质28%，淀粉、糖10－11%，并且含有少量的维生素A、B1、B2和消化酶、杏仁素酶、杏仁成、钙、镁、钠、钾，同时含有铁、钴等18种微量元素。每日睡觉前细嚼十余粒，开水冲下，长期食用，夜间能通宵熟睡无梦，身体抵抗力显著增强，保持身强体壮。巴旦木有清肺、解饥、散寒、驱风、止泻之性能，通常用作止咳去痰，是治气管炎、哮喘、还可治胃肠炎和酸碱中毒等。
竹炭作为环境卫士已逐渐被人们认知，但竹炭作为人体内的卫士却鲜为人知，当人们吃食物时难免吃下残留农药、防腐剂和食品添加剂，以及包装容器溶解物，长期下去对身体健康不利（可能引起内分泌失调），如果经常吃些竹炭，那些吃下的残留农药、防腐剂和食品添加剂、以及包装容器溶解物，可被吃下的吸附力极强的竹炭吸附后，一起排出体外，避免了化学品对身体的危害。此外，竹炭在人体内还有其他有益的功效，可见竹炭食品对人们的健康十分有利。
目前，人们对巴旦木和竹炭的食用方法比较单一，巴旦木一般都是烘炒熟直接食用，竹炭一般是加工成竹炭粉食用。
发明内容
本发明的目的是提供一种新型美食竹炭巴旦木，将巴旦木和竹炭的优点相结合，集咸、甜、酥、脆、营养丰富、味美可口等特点于一体。
本发明要解决的另一个技术问题是提供一种竹炭巴旦木的加工保存方法，本方法步骤简单，加工成本低廉，保质期较长，适合批量生产。
本发明提供一种竹炭巴旦木，该竹炭巴旦木由下述方法加工所得：
（1）备料：巴旦木去壳，去除霉变、碎瓣及不规则的巴旦木仁，筛选出色泽、大小一致的巴旦木仁，采用脉冲强光对筛选好的巴旦木仁进行初步杀菌，一次脉冲光一闪光在4J/cm；
（2）熬糖：饴糖加热并加入白糖和水加热熬制，直到糖浆由大泡泡变成小泡泡，关火冷却后加入泡打粉；
（3）拌粉：糯米粉、粘米粉、玉米淀粉、竹炭粉、食盐、味精、壳聚糖拌匀成混合粉；
（4）包衣：将巴旦木仁放入包衣机中，浇入所述糖浆，浇一层所述糖浆撒一层所述混合粉，循环该过程直到混合粉全部粘在巴旦木仁上，得到半成品，所述半成品阴干 24-48 小时备用；
（5）烘烤：所述半成品在烤炉上转动烘烤使其不粘结，200℃下15-20分钟烤熟后冷却即成竹炭巴旦木；
（6）杀菌包装：采用脉冲强光对所述成品竹炭巴旦木进行再次杀菌，一次脉冲光一闪光在4J/cm，杀过菌的竹炭巴旦木用真空包装机按照一份竹炭巴旦木一份食品干燥剂进行真空包装；
优选的，所用原料按重量比包括：巴旦木10%、食盐 2-4%、饴糖 1-3%、白砂糖1-3%、泡打粉 0.1-0.2%、糯米粉 2-4%、粘米粉2-4%、玉米淀粉2-4%、竹炭粉 2-8%、壳聚糖 2-8%、味精0.1-0.3%。
本发明的有益效果是：制作的竹炭巴旦木结合了巴旦木和竹炭的风味，具有松脆可口、营养丰富的优点，能更好地满足人们对食物口味的多样化需求和营养多元化需要。该竹炭巴旦木主要运用机器化生产，减少了人力劳动，步骤简单，加工成本低廉，保质期较长，适合批量生产。
Claims (5)
1.一种竹炭巴旦木的加工方法，包括以下步骤：
（1）备料：巴旦木去壳，去除霉变、碎瓣及不规则的巴旦木仁，筛选出色泽、大小一致的巴旦木仁，采用脉冲强光对筛选好的巴旦木仁进行初步杀菌，一次脉冲光一闪光在4J/cm；
（2）熬糖：饴糖加热并加入白糖和水加热熬制，直到糖浆由大泡泡变成小泡泡，关火冷却后加入泡打粉；
（3）拌粉：糯米粉、粘米粉、玉米淀粉、竹炭粉、食盐、味精、壳聚糖拌匀成混合粉；
（4）包衣：将巴旦木仁放入包衣机中，浇入所述糖浆，浇一层所述糖浆撒一层所述混合粉，循环该过程直到混合粉全部粘在巴旦木仁上，得到半成品，所述半成品阴干 24-48 小时备用；
（5）烘烤：所述半成品在烤炉上转动烘烤使其不粘结，200℃下15-20分钟烤熟后冷却即成竹炭巴旦木；
（6）杀菌包装：采用脉冲强光对所述成品竹炭巴旦木进行再次杀菌，一次脉冲光一闪光在4J/cm，杀过菌的竹炭巴旦木用真空包装机按照一份竹炭巴旦木一份食品干燥剂进行真空包装；
优选的，所用原料按重量比包括：巴旦木10%、食盐 2-4%、饴糖 1-3%、白砂糖1-3%、泡打粉 0.1-0.2%、糯米粉 2-4%、粘米粉2-4%、玉米淀粉2-4%、竹炭粉 2-8%、壳聚糖 2-8%、味精0.1-0.3%。
2.根据权利要求1所述的一种竹炭巴旦木的加工方法加工所得的竹炭巴旦木。
3.根据权利要求1所述的一种竹炭巴旦木的加工方法，其特征在于：所用原料按重量比包括：巴旦木10%、食盐 2-4%、饴糖 1-3%、白砂糖1-3%、泡打粉 0.1-0.2%、糯米粉 2-4%、粘米粉2-4%、玉米淀粉2-4%、竹炭粉 2-8%、壳聚糖 2-8%、味精0.1-0.3%。
4.根据权利要求1所述的一种竹炭巴旦木的加工方法，其特征在于：筛选过的巴旦木仁放入包衣机中，浇入所述糖浆，浇一层所述糖浆撒一层所述混合粉，循环该过程直到混合粉全部撒在巴旦木仁上，得到半成品，所述半成品阴干 24-48 小时，在烤炉上转动烘烤使其不粘结，200℃下15-20分钟烤熟后冷却即成竹炭巴旦木。
5.根据权利要求1所述的一种竹炭巴旦木的加工方法，其特征在于：采用脉冲强光对所述成品竹炭巴旦木进行再次杀菌，一次脉冲光一闪光在4J/cm，杀过菌的竹炭巴旦木用真空包装机按照一份竹炭巴旦木一份食品干燥剂进行真空包装。
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