CN108887573A - 一种复合果味锅巴的制备方法 - Google Patents
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Abstract
本发明公开了一种复合果味锅巴的制备方法,包括如下步骤:将新鲜金桔洗净,去籽后打浆,制成金桔浆汁;将成熟香蕉去皮,与新鲜芒果果肉混合后打浆,再加入蔗糖、柠檬酸、山梨酸、蜂蜜、黄原胶,混合均匀,用微波常压下浓缩3‑5min,均质后得到香蕉芒果果酱;将金桔浆汁、大米粉、燕麦粉、玉米粉、奶油、山梨酸、蔗糖混合搅拌成面团,然后将面团制成中空管状,再放入烤箱内烘烤,制成中空锅巴脆条;将香蕉芒果果酱注入中空锅巴脆条中,脆条两端用奶油封口,再放入烤箱内烘烤,即得。本发明制备的复合果味锅巴营养丰富,而且口味独特。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种复合果味锅巴的制备方法。
背景技术
锅巴是在焖饭时板结在锅底的一层焦质米饭,具有一定的焦香味和脆性,是深受人们喜欢的一种食品。根据原料的不同,可制造出各种口味的锅巴,如大米锅巴、小米锅巴、玉米锅巴等各种锅巴,它们均是在米或米粉中加入各种调料,经压片后油炸制成。随着生活水平的提高,人们对日常食品的要求不断提高,在讲究营养均衡的同时也追求食品的独特风味和口感,目前市场上的锅巴存在原料品种较少,而且口感也相对单一的问题,亟待解决。
发明内容
基于背景技术存在的问题,本发明提出了一种复合果味锅巴的制备方法,本发明制备的复合果味锅巴营养丰富,而且口味独特。
本发明提出了一种复合果味锅巴的制备方法,包括如下步骤:
S1、将新鲜金桔洗净,去籽后打浆,制成金桔浆汁;
S2、将成熟香蕉去皮,与新鲜芒果果肉混合后打浆,再加入蔗糖、柠檬酸、山梨酸、蜂蜜、黄原胶,混合均匀,用微波常压下浓缩3-5min,均质后得到香蕉芒果果酱;
S3、将金桔浆汁、大米粉、燕麦粉、玉米粉、奶油、山梨酸、蔗糖混合搅拌成面团,然后将面团制成中空管状,再放入烤箱内烘烤,制成中空锅巴脆条;
S4、将香蕉芒果果酱注入中空锅巴脆条中,脆条两端用奶油封口,再放入烤箱内烘烤,即得。
优选地,S2中,各原料用量为:香蕉50-100份、芒果果肉50-100份、蔗糖25-40份、柠檬酸0.1-0.3份、山梨酸0.1-0.3份、蜂蜜25-35份、黄原胶10-15份。
优选地,S2中,所述均质的具体操作为:将微波浓缩后的浆料置于胶体磨中研磨2-3次,每次研磨7-9min。
优选地,S3中,烘烤温度为220-240℃,烘烤时间为6-10min。
优选地,S3中,金桔浆汁、大米粉、燕麦粉、玉米粉、奶油、山梨酸、蔗糖的质量比为60-80:30-40:15-20:15-20:10-20:0.1-0.3:10-15。
优选地,S3中,中空锅巴脆条的长度为8-10cm;外径为0.8-1.2cm;内径为3-5mm。
优选地,S4中,烘烤温度为200-250℃,烘烤时间为4-7min。
本发明将新鲜金桔打浆后直接与大米粉、燕麦粉、玉米粉、奶油、山梨酸、蔗糖混合,在烤箱烤制成中空锅巴脆条,通过合理控制金桔浆汁、大米粉、燕麦粉、玉米粉、奶油、山梨酸、蔗糖的含量使得制成的中空锅巴脆条具有独特的酸味;而且本发明采用烤箱烘烤制成脆条,通过合理的控制烘烤温度和时间,最大限度的保留了各原料的营养成分,同时也避免了各原料的风味改变;另外本发明将新鲜香蕉果肉和芒果果肉混合打浆,再加入蔗糖、柠檬酸、山梨酸、蜂蜜、黄原胶,混合均匀,通过常压下微波处理的浓缩方式与多次均质处理,有效的避免了传统加热处理使果酱产生的蒸煮味,且不添加任何香精,从而制得果香浓郁,口味香甜的香蕉芒果果酱,之后将所制的香蕉芒果果酱注入中空锅巴脆条中,采用奶油封口,经烤箱烘烤制得本发明的复合果味锅巴。
本发明制备复合果味锅巴营养丰富,富含人体所需的膳食纤维及多种维生素,另外,申请人意外的发现由金桔浆汁制备的独特的酸味脆皮外壳与香蕉和芒果制备的香甜口味的果酱通过这种夹心的方式结合,使得所制备的锅巴具有多层次且独特的酸甜口味,从而为市场新增了一种老幼皆爱的风味食品。
具体实施方式
实施例1
一种复合果味锅巴的制备方法,包括如下步骤:
S1、将新鲜金桔洗净,去籽后打浆,制成金桔浆汁;
S2、将成熟香蕉去皮,与新鲜芒果果肉混合后打浆,再加入蔗糖、柠檬酸、山梨酸、蜂蜜、黄原胶,混合均匀,用微波常压下浓缩3min,均质后得到香蕉芒果果酱;
S3、将金桔浆汁、大米粉、燕麦粉、玉米粉、奶油、山梨酸、蔗糖混合搅拌成面团,然后将面团制成中空管状,再放入烤箱内烘烤,制成中空锅巴脆条;
S4、将香蕉芒果果酱注入中空锅巴脆条中,脆条两端用奶油封口,再放入烤箱内烘烤,即得。
实施例2
一种复合果味锅巴的制备方法,包括如下步骤:
S1、将新鲜金桔洗净,去籽后打浆,制成金桔浆汁;
S2、将成熟香蕉去皮,与新鲜芒果果肉混合后打浆,再加入蔗糖、柠檬酸、山梨酸、蜂蜜、黄原胶,混合均匀,用微波常压下浓缩5min,均质后得到香蕉芒果果酱;
S3、将金桔浆汁、大米粉、燕麦粉、玉米粉、奶油、山梨酸、蔗糖混合搅拌成面团,然后将面团制成中空管状,再放入烤箱内烘烤,制成中空锅巴脆条;
S4、将香蕉芒果果酱注入中空锅巴脆条中,脆条两端用奶油封口,再放入烤箱内烘烤,即得。
实施例3
一种复合果味锅巴的制备方法,包括如下步骤:
S1、将新鲜金桔洗净,去籽后打浆,制成金桔浆汁;
S2、将50份成熟香蕉去皮,与100份新鲜芒果果肉混合后打浆,再加入25份蔗糖、0.3份柠檬酸、0.1份山梨酸、35份蜂蜜、10份黄原胶,混合均匀,用微波常压下浓缩5min,将微波浓缩后的浆料置于胶体磨中研磨2次,每次研磨9min,得到香蕉芒果果酱;
S3、将金桔浆汁、大米粉、燕麦粉、玉米粉、奶油、山梨酸、蔗糖混合搅拌成面团,然后将面团制成中空管状,再放入烤箱内烘烤,烘烤温度为220℃,烘烤时间为10min,制成长度为8cm,外径为1.2cm,内径为3mm的中空锅巴脆条;所述金桔浆汁、大米粉、燕麦粉、玉米粉、奶油、山梨酸、蔗糖的质量比为80:30:20:15:20:0.1:15;
S4、将香蕉芒果果酱注入中空锅巴脆条中,脆条两端用奶油封口,再放入烤箱内烘烤,烘烤温度为200℃,烘烤时间为7min,即得。
实施例4
一种复合果味锅巴的制备方法,包括如下步骤:
S1、将新鲜金桔洗净,去籽后打浆,制成金桔浆汁;
S2、将100份成熟香蕉去皮,与50份新鲜芒果果肉混合后打浆,再加入40份蔗糖、0.1份柠檬酸、0.3份山梨酸、25份蜂蜜、15份黄原胶,混合均匀,用微波常压下浓缩3min,将微波浓缩后的浆料置于胶体磨中研磨3次,每次研磨7min,得到香蕉芒果果酱;
S3、将金桔浆汁、大米粉、燕麦粉、玉米粉、奶油、山梨酸、蔗糖混合搅拌成面团,然后将面团制成中空管状,再放入烤箱内烘烤,烘烤温度为240℃,烘烤时间为6min,制成长度为10cm,外径为0.8cm,内径为5mm的中空锅巴脆条;所述金桔浆汁、大米粉、燕麦粉、玉米粉、奶油、山梨酸、蔗糖的质量比为60:40:15:20:10:0.3:10;
S4、将香蕉芒果果酱注入中空锅巴脆条中,脆条两端用奶油封口,再放入烤箱内烘烤,烘烤温度为250℃,烘烤时间为4min,即得。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (7)
1.一种复合果味锅巴的制备方法,其特征在于,包括如下步骤:
S1、将新鲜金桔洗净,去籽后打浆,制成金桔浆汁;
S2、将成熟香蕉去皮,与新鲜芒果果肉混合后打浆,再加入蔗糖、柠檬酸、山梨酸、蜂蜜、黄原胶,混合均匀,用微波常压下浓缩3-5min,均质后得到香蕉芒果果酱;
S3、将金桔浆汁、大米粉、燕麦粉、玉米粉、奶油、山梨酸、蔗糖混合搅拌成面团,然后将面团制成中空管状,再放入烤箱内烘烤,制成中空锅巴脆条;
S4、将香蕉芒果果酱注入中空锅巴脆条中,脆条两端用奶油封口,再放入烤箱内烘烤,即得。
2.根据权利要求1所述的复合果味锅巴的制备方法,其特征在于,S2中,各原料用量为:香蕉50-100份、芒果果肉50-100份、蔗糖25-40份、柠檬酸0.1-0.3份、山梨酸0.1-0.3份、蜂蜜25-35份、黄原胶10-15份。
3.根据权利要求1或2所述的复合果味锅巴的制备方法,其特征在于,S2中,所述均质的具体操作为:将微波浓缩后的浆料置于胶体磨中研磨2-3次,每次研磨7-9min。
4.根据权利要求1-3任一项所述的复合果味锅巴的制备方法,其特征在于,S3中,烘烤温度为220-240℃,烘烤时间为6-10min。
5.根据权利要求1-4任一项所述的复合果味锅巴的制备方法,其特征在于,S3中,金桔浆汁、大米粉、燕麦粉、玉米粉、奶油、山梨酸、蔗糖的质量比为60-80:30-40:15-20:15-20:10-20:0.1-0.3:10-15。
6.根据权利要求1-5任一项所述的复合果味锅巴的制备方法,其特征在于,S3中,中空锅巴脆条的长度为8-10cm;外径为0.8-1.2cm;内径为3-5mm。
7.根据权利要求1-6任一项所述的复合果味锅巴的制备方法,其特征在于,S4中,烘烤温度为200-250℃,烘烤时间为4-7min。
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CN110537693A (zh) * | 2018-05-28 | 2019-12-06 | 海南省粮油科学研究所 | 一种青金桔果汁复合调味料及其制备方法 |
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CN110353168A (zh) * | 2019-06-15 | 2019-10-22 | 湖南飘香食品有限公司 | 一种蔬菜风味的米片制作工艺 |
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