CN108606254A - 一种米果休闲食品制作方法 - Google Patents
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Classifications
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- 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
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种米果休闲食品制作方法,涉及食品加工技术领域,米果休闲食品包括如下原料:大米粉、小米粉、亚麻籽粉、椒盐、奶粉、维生素C、维生素B、钙、锌、鸡精、果脯、水果汁;本发明方法制备的米果休闲食品,选用原材料营养丰富,搭配科学合理,口感味美,满足人们对能量和营养需求,适合大众口味的休闲零食;制备方法简单,不复杂,制备过程节省成本。
Description
技术领域:
本发明涉及食品加工制备技术领域,具体涉及一种米果休闲食品制作方法。
背景技术:
米果是一种以米为主要原料制成的点心。
米果是以大米为主要原料,根据不同工艺和配方制作而成的米类休闲食品。大多数米果类制品口感松脆,米香浓郁,脂肪与糖的含量低,很受现代消费者的喜爱,如雪饼、仙贝、锅巴和夹心米果等。米果的特点是咬感轻松、老少皆宜,又不胀胃,营养丰富、价廉、安全无油脂变质之虞。随着新技术的不断应用,更多品种的米果系列产品将会不断问世,其在我国大米的产业化发展中将会发挥极大的作用。
质量好的米果具有的营养价值更高,米粉含有丰富的碳水化合物、维生素、矿物质及酵素等。
发明内容:
本发明所要解决的技术问题在于提供一种米果休闲食品制作方法,制备方法简单易行、使用原材料营养丰富,原材料易得,制备方法简单,口味鲜美,营养丰富,适合大众口味的休闲零食。
本发明所要解决的技术问题采用以下技术方案来实现:
一种米果休闲食品制作方法:
所述米果休闲食品包括如下分数原料:大米粉20-35份、小米粉15-25份、亚麻籽粉9-15份、椒盐0.1-0.5份、奶粉2-6份、维生素C0.1-0.5份、维生素B0.05-0.2份、钙0.01-0.1份、锌0.01-0.1份、鸡精0.01-0.5份、果脯1-2份、水果汁5-10份。
其中所述果脯为:苹果脯、香蕉脯、红枣脯、葡萄脯、芒果脯、猕猴桃脯、菠萝脯、桃脯、杨梅脯等。
其中所述水果汁为:苹果汁、梨汁、红枣汁、葡萄汁、芒果汁、猕猴桃汁、桃汁、西瓜汁、橙子汁、菠萝汁、椰子汁等。
所述椒盐制备方法为:选取优质花椒,去除腐烂或劣质花椒,将花椒放置炒锅中90-100℃翻炒5-15min至花椒散发出香味并花椒有开口出现即可出锅,后将花椒稍微冷却至60-70℃,将花椒和盐一起投入研磨粉碎机中将花椒和盐粉碎成粉末,将花椒盐粉末再一起投入炒锅中,90-100℃继续翻炒5-10min直至花椒盐粉末散发花椒香气。
上述果脯制备方法为:选取优质成熟水果,去除腐烂或劣质水果,用清水冲洗2-3次,后将水果切成片状或块状,大小为宽0.5-1cm,长1.5-4cm,厚0.1-0.5cm;将切好的水果片或块放入不锈钢或玻璃器皿中,加30%的白砂糖搅拌均匀放置6-12h,后将浸泡后的水果和液体一起倒入煮锅中,蒸煮1-2h后自然冷却。冷却后在常压下静置,让其浸糖8-12h;后用网勺把糖浸后的水果片或块捞出,沥尽糖液,倒在烘盘上,投入干燥箱内60-70℃干燥烘干,至水果水分达到25-35%时停止干燥箱加热,取出水果片或块即为果脯。
其中上述果脯制备过程中选取水果以可以切成上述大小的片状或块状水果为宜。对于不能切出上述大小片状或块状的水果其制备方法为如下:选取优质水果,去除腐烂或劣质水果,先将水果用清水冲洗干净,后将水果果实体用打浆机打成细质浆液,无大颗粒存在;后将果浆液放入蒸压锅中,并加入淀粉,淀粉加入比例为果浆液:淀粉3:1,将淀粉与果浆液迅速搅拌均匀,以防止结块沉淀,后加热98-100℃浓缩,在浓缩过程中加入白砂糖,防腐剂,搅拌均匀继续加热至果浆液浓稠;后将果浆浓稠液倒入干净不锈钢餐盘中,厚度0.3-0.6cm,将其放入烘箱中烘烤,温度控制在80-90℃,烘烤5-10h,烘至不松软,不干硬,水分控制在30-40%;后将烘烤过后果脯与餐盘分离并切块即为果脯。
上述水果为:葡萄、草莓、圣女果、荔枝、杨梅等。
米果休闲食品制作方法为:
(1)称取配方分量中亚麻籽粉置于炒锅中,将亚麻籽粉在热锅中翻炒5-15min,待亚麻籽粉颜色因为加成熟微变色并有热炒香气散发出即可,后将亚麻籽粉冷却至室温待用;
(2)选取优质,无霉变、无腐烂大米和小米,且大米经过过筛300-400目,小米经过600-700目筛,去除颗粒杂质或米皮等;后将大米和小米浸泡入0.01mol/L的碳酸氢钠溶液中,浸泡2-6h,后将大米和小米取出晾晒除去大量水分,后将大米和小米置于烘干机中,70±5℃烘干3-5h,大米和小米表面无水分即可;将烘干后大米和小米投入膨化机中,将大米和小米膨化处理,膨化后大米和小米投入粉碎机,将膨化大米和小米粉碎成精细粉末状,并向粉碎膨化米粉中同时加入有益益生菌,将米粉和有益益生菌混合均匀;
(3)将亚麻籽粉和米粉混合,并向其中加入椒盐、奶粉、维生素C、维生素B、钙、锌、鸡精,和水果汁,将混合物混合搅拌均匀,并将混合物混合成粘稠糊状;
(4)将步骤3黏稠糊状物料制备成长4-8cm,款2-3cm,厚0.05-0.2cm的长方体皮,后将上述制备果脯放在长方体一侧,以果脯为中心,以外侧长方体为皮,将皮卷起制备成圆筒形状即为米果休闲食品。
其中所述步骤2中膨化处理,膨化条件为:其中所述膨化为变温压差膨化方法,喷画条件为:膨化时间2-3h;膨化温度65-85℃;压力差0.1-0.2MPa;停滞时间:10-20min;抽空温度:55-65℃;抽空时间:30-60min。
本发明的有益效果是:
(1)本发明方法制备的米果休闲食品,选用原材料营养丰富,搭配科学合理,口感味美,满足人们对能量和营养需求,适合大众口味的休闲零食;制备方法简单,不复杂,制备过程节省成本;
(2)本发明米果休闲食品在制备过程中,各种原材料均经过加热处理,既可以杀灭原材料微生物等病原体,又可以熟化各种原材料,在食用时安全卫生,不用再次进行熟化处理,方便食用;
(3)本发明制备米果休闲食品,制备方法中不损坏原材料的原有味道和营养价值,且很好的保持原有风味,米果休闲食品中含有维生素B、维生素C、钙、锌等,儿童食用时不用担心维生素缺乏;且加入有益菌,有益菌对身体调理。
具体实施方式:
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1:
本发明所要解决的技术问题采用以下技术方案来实现:
一种米果休闲食品制作方法:
所述米果休闲食品包括如下分数原料:大米粉20份、小米粉15份、亚麻籽粉9份、椒盐0.1份、奶粉4份、维生素C0.1份、维生素B0.05份、钙0.01份、锌0.01份、鸡精0.1份、果脯1份、水果汁10份。
其中所述果脯为:苹果脯、猕猴桃脯等。
其中所述水果汁为:苹果汁。
所述椒盐制备方法为:选取优质花椒,去除腐烂或劣质花椒,将花椒放置炒锅中90-100℃翻炒10min至花椒散发出香味并花椒有开口出现即可出锅,后将花椒稍微冷却至70℃,将花椒和盐一起投入研磨粉碎机中将花椒和盐粉碎成粉末,将花椒盐粉末再一起投入炒锅中,100℃继续翻炒5min直至花椒盐粉末散发花椒香气。
上述果脯制备方法为:选取优质成熟水果,去除腐烂或劣质水果,用清水冲洗2次,后将水果切成片状或块状,大小为宽0.7cm,长3cm,厚0.2cm;将切好的水果片或块放入不锈钢或玻璃器皿中,加30%的白砂糖搅拌均匀放置10h,后将浸泡后的水果和液体一起倒入煮锅中,蒸煮2h后自然冷却。冷却后在常压下静置,让其浸糖8h;后用网勺把糖浸后的水果片或块捞出,沥尽糖液,倒在烘盘上,投入干燥箱内60℃干燥烘干,至水果水分达到25-35%时停止干燥箱加热,取出水果片或块即为果脯。
其中上述果脯制备过程中选取水果以可以切成上述大小的片状或块状水果为宜。对于不能切出上述大小片状或块状的水果其制备方法为如下:选取优质水果,去除腐烂或劣质水果,先将水果用清水冲洗干净,后将水果果实体用打浆机打成细质浆液,无大颗粒存在;后将果浆液放入蒸压锅中,并加入淀粉,淀粉加入比例为果浆液:淀粉3:1,将淀粉与果浆液迅速搅拌均匀,以防止结块沉淀,后加热98-100℃浓缩,在浓缩过程中加入白砂糖,防腐剂,搅拌均匀继续加热至果浆液浓稠;后将果浆浓稠液倒入干净不锈钢餐盘中,厚度0.3cm,将其放入烘箱中烘烤,温度控制在80℃,烘烤5h,烘至不松软,不干硬,水分控制在30-40%;后将烘烤过后果脯与餐盘分离并切块即为果脯。
上述水果为:葡萄、草莓、圣女果、荔枝、杨梅等。
米果休闲食品制作方法为:
(1)称取配方分量中亚麻籽粉置于炒锅中,将亚麻籽粉在热锅中翻炒5-15min,待亚麻籽粉颜色因为加成熟微变色并有热炒香气散发出即可,后将亚麻籽粉冷却至室温待用;
(2)选取优质,无霉变、无腐烂大米和小米,且大米经过过筛300目,小米经过600目筛,去除颗粒杂质或米皮等;后将大米和小米浸泡入0.01mol/L的碳酸氢钠溶液中,浸泡2h,后将大米和小米取出晾晒除去大量水分,后将大米和小米置于烘干机中,70±5℃烘干3h,大米和小米表面无水分即可;将烘干后大米和小米投入膨化机中,将大米和小米膨化处理,膨化后大米和小米投入粉碎机,将膨化大米和小米粉碎成精细粉末状,并向粉碎膨化米粉中同时加入有益益生菌,将米粉和有益益生菌混合均匀;
(3)将亚麻籽粉和米粉混合,并向其中加入椒盐、奶粉、维生素C、维生素B、钙、锌、鸡精,和水果汁,将混合物混合搅拌均匀,并将混合物混合成粘稠糊状;
(4)将步骤3黏稠糊状物料制备成长4cm,款2cm,厚0.1cm的长方体皮,后将上述制备果脯放在长方体一侧,以果脯为中心,以外侧长方体为皮,将皮卷起制备成圆筒形状即为米果休闲食品。
其中所述步骤2中膨化处理,膨化条件为:其中所述膨化为变温压差膨化方法,喷画条件为:膨化时间2h;膨化温度65℃;压力差0.15MPa;停滞时间:20min;抽空温度:65℃;抽空时间:30min。
实施例2:
本发明所要解决的技术问题采用以下技术方案来实现:
一种米果休闲食品制作方法:
所述米果休闲食品包括如下分数原料:大米粉25份、小米粉25份、亚麻籽粉9份、椒盐0.4份、奶粉6份、维生素C0.3份、维生素B0.1份、钙0.04份、锌0.01份、鸡精0.4份、果脯2份、水果汁10份。
其中所述果脯为:芒果脯、猕猴桃脯。
其中所述水果汁为:芒果汁、猕猴桃汁。
所述椒盐制备方法为:选取优质花椒,去除腐烂或劣质花椒,将花椒放置炒锅中90-100℃翻炒15min至花椒散发出香味并花椒有开口出现即可出锅,后将花椒稍微冷却至60℃,将花椒和盐一起投入研磨粉碎机中将花椒和盐粉碎成粉末,将花椒盐粉末再一起投入炒锅中,90-100℃继续翻炒5min直至花椒盐粉末散发花椒香气。
上述果脯制备方法为:选取优质成熟水果,去除腐烂或劣质水果,用清水冲洗2次,后将水果切成片状或块状,大小为宽1cm,长3.5cm,厚0.25cm;将切好的水果片或块放入不锈钢或玻璃器皿中,加30%的白砂糖搅拌均匀放置8h,后将浸泡后的水果和液体一起倒入煮锅中,蒸煮2h后自然冷却。冷却后在常压下静置,让其浸糖8h;后用网勺把糖浸后的水果片或块捞出,沥尽糖液,倒在烘盘上,投入干燥箱内70℃干燥烘干,至水果水分达到25-35%时停止干燥箱加热,取出水果片或块即为果脯。
其中上述果脯制备过程中选取水果以可以切成上述大小的片状或块状水果为宜。对于不能切出上述大小片状或块状的水果其制备方法为如下:选取优质水果,去除腐烂或劣质水果,先将水果用清水冲洗干净,后将水果果实体用打浆机打成细质浆液,无大颗粒存在;后将果浆液放入蒸压锅中,并加入淀粉,淀粉加入比例为果浆液:淀粉3:1,将淀粉与果浆液迅速搅拌均匀,以防止结块沉淀,后加热98-100℃浓缩,在浓缩过程中加入白砂糖,防腐剂,搅拌均匀继续加热至果浆液浓稠;后将果浆浓稠液倒入干净不锈钢餐盘中,厚度0.3cm,将其放入烘箱中烘烤,温度控制在80℃,烘烤5h,烘至不松软,不干硬,水分控制在30-40%;后将烘烤过后果脯与餐盘分离并切块即为果脯。
上述水果为:葡萄、草莓、圣女果、荔枝、杨梅等。
米果休闲食品制作方法为:
(1)称取配方分量中亚麻籽粉置于炒锅中,将亚麻籽粉在热锅中翻炒5-15min,待亚麻籽粉颜色因为加成熟微变色并有热炒香气散发出即可,后将亚麻籽粉冷却至室温待用;
(2)选取优质,无霉变、无腐烂大米和小米,且大米经过过筛400目,小米经过700目筛,去除颗粒杂质或米皮等;后将大米和小米浸泡入0.01mol/L的碳酸氢钠溶液中,浸泡2h,后将大米和小米取出晾晒除去大量水分,后将大米和小米置于烘干机中,70±5℃烘干3h,大米和小米表面无水分即可;将烘干后大米和小米投入膨化机中,将大米和小米膨化处理,膨化后大米和小米投入粉碎机,将膨化大米和小米粉碎成精细粉末状,并向粉碎膨化米粉中同时加入有益益生菌,将米粉和有益益生菌混合均匀;
(3)将亚麻籽粉和米粉混合,并向其中加入椒盐、奶粉、维生素C、维生素B、钙、锌、鸡精,和水果汁,将混合物混合搅拌均匀,并将混合物混合成粘稠糊状;
(4)将步骤3黏稠糊状物料制备成长4cm,款2cm,厚0.09cm的长方体皮,后将上述制备果脯放在长方体一侧,以果脯为中心,以外侧长方体为皮,将皮卷起制备成圆筒形状即为米果休闲食品。
其中所述步骤2中膨化处理,膨化条件为:其中所述膨化为变温压差膨化方法,喷画条件为:膨化时间2.5h;膨化温度85℃;压力差0.15MPa;停滞时间:20min;抽空温度:65℃;抽空时间:40min。
对本发明提供的实施例中分别进行试验考察,将实施例1和实施例2所制米果休闲食品进行考察,检测结果见表1;
表1米果休闲食品考察结果
由实施例1和实施例2制备米果休闲食品,本发明方法制备的米果休闲食品,选用原材料营养丰富,搭配科学合理,口感味美,满足人们对能量和营养需求,适合大众口味的休闲零食;制备方法简单,不复杂,制备过程节省成本。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种米果休闲食品,其特征在于:所述米果休闲食品包括如下分数原料:大米粉20-35份、小米粉15-25份、亚麻籽粉9-15份、椒盐0.1-0.5份、奶粉2-6份、维生素C0.1-0.5份、维生素B0.05-0.2份、钙0.01-0.1份、锌0.01-0.1份、鸡精0.01-0.5份、果脯1-2份、水果汁5-10份。
2.根据权利要求1所述的米果休闲食品,其特征在于:米果休闲食品制作方法为:
(1)称取配方分量中亚麻籽粉置于炒锅中,将亚麻籽粉在热锅中翻炒5-15min,待亚麻籽粉颜色因为加成熟微变色并有热炒香气散发出即可,后将亚麻籽粉冷却至室温待用;
(2)选取优质,无霉变、无腐烂大米和小米,且大米经过过筛300-400目,小米经过600-700目筛,去除颗粒杂质或米皮等;后将大米和小米浸泡入0.01mol/L的碳酸氢钠溶液中,浸泡2-6h,后将大米和小米取出晾晒除去大量水分,后将大米和小米置于烘干机中,70±5℃烘干3-5h,大米和小米表面无水分即可;将烘干后大米和小米投入膨化机中,将大米和小米膨化处理,膨化后大米和小米投入粉碎机,将膨化大米和小米粉碎成精细粉末状,并向粉碎膨化米粉中同时加入有益益生菌,将米粉和有益益生菌混合均匀;
(3)将亚麻籽粉和米粉混合,并向其中加入椒盐、奶粉、维生素C、维生素B、钙、锌、鸡精,和水果汁,将混合物混合搅拌均匀,并将混合物混合成粘稠糊状;
(4)将步骤3黏稠糊状物料制备成长4-8cm,款2-3cm,厚0.05-0.2cm的长方体皮,后将上述果脯放在长方体一侧,以果脯为中心,以外侧长方体为皮,将皮卷起制备成圆筒形状即为米果休闲食品。
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