CN109043446A - 一种添加香菇柄多味花生及其制备方法 - Google Patents
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Abstract
本发明公开了一种添加香菇柄多味花生及其制备方法,包含以下步骤:香菇柄粉的制备、混合糖浆、混合粉配制、裹粉、真空油炸、拌料调味、熬制阿胶糖浆、拌糖浆、包装;本发明是将香菇柄经过真空微波干燥熟制后,再经过超微粉碎技术将香菇柄粉碎至粒度为30‑40µm,加入到多味花生中,并通过真空油炸技术,控制油炸温度在100℃以下,在拌糖工序中加入阿胶进行熬制,从而得到一款口感酥脆、含油量低、营养丰富的多味花生。
Description
技术领域
本发明涉及食品领域,尤其涉及一种添加香菇柄多味花生的制备方法。
背景技术
香菇英文学名为Lentinus edodes (Berk.)sing,菌盖半肉质,直径5-12cm,扁半球形,后渐平展,黄褐色至深肉桂色,上有鳞片,香菇柄是植物的可食部分或类似的碳水化合物,包括多糖、低聚糖及相关的植物物质,其主要成分包括纤维素、半纤维素、果胶及亲水胶体物质,如树胶、海藻多糖等,并含有多种氨基酸及微量元素,近年来我国香菇生产发展迅速,香菇除用于传统的炒菜外,还可制作香菇酱、香菇饮料、香菇保健面条等产品,获得了更大的经济效益满足了不同层次消费者的需求,达到了对香菇综合利用的目的,但是在香菇的商品化处理中,由于香菇柄的纤维素含量较高,其适口性较差,导致占香菇重量30%左右的香菇柄只能作为废料处理, 香菇柄的营养成份,药用成份与香菇基本相同,而且菇柄中富合大量的可食纤维,对人体极为有利,因此合理开发利用香菇柄不仅可变废为宝,而且可大大提高香菇栽培业的综合经济效益。
目前市场上多味花生是将面粉裹在花生仁表面,再进行油炸、拌料调味,这种方法生产出来的多味花生营养单一,油脂含量较高。
本发明弥补市场上的缺陷,将香菇柄经过真空微波干燥熟制后,再经过超微粉碎技术将香菇柄粉碎至粒度为30-40µm,加入到多味花生中,并通过真空油炸技术,控制油炸温度在100℃以下,在拌糖工序中加入阿胶进行熬制,从而得到一款口感酥脆、含油量低、营养丰富的多味花生。
发明内容
本发明目的是为了填补现有市场上的空白,提供一种香菇柄多味花生及其制备方法。
本发明是通过以下技术方案实现的:
所述的一种添加香菇柄多味花生的制备方法,包括以下步骤:
(1)香菇柄粉的制备
将香菇柄采用真空微波干燥,设置微波功率为250W-280W,真空度为0.02Mpa,真空微波干燥40-50min,使燕麦麸皮的含水量降至5%以下,再将香菇柄放入超微粉碎机中粉碎,设置超微粉碎时间为20-25min、超微粉碎频率为25-30Hz、风速为2-2.5m/s,取400目筛上300目筛下物颗粒大小为38-48µm的香菇柄粉备用;
(2)混合糖浆的制备
将白糖和水按质量比1:1-1.1混合后溶解,待糖浆冷却至室温(<25℃)后加入1.2-1.5%的复合膨松剂并充分溶解备用;
(3)混合粉配制
将面粉15-20份、高筋粉8-10份、玉米淀粉3-4份、白糖粉1-2份、香菇柄粉1.5-2份、食盐粉1-2份、泡打粉0.8-1份混合均匀备用;
(4)裹粉
将挑选、清洗、晾干后的花生米5-6kg倒入裹粉机中,调整裹粉机的转速30-40r/min,喷洒适量的混合糖浆至花生米表面,待花生米表面的糖浆均匀分布后,适量地洒上混合粉,让其混合均匀,待混合原辅料在裹粉机中的转动呈规律性转动,且裹粉机壁上有微量面粉后,喷洒适量混合糖浆,当糖浆均匀呈现在花生表面时,再洒上混合粉,让其混合均匀,如此反复地操作,直至混合粉用完;
(5)真空油炸
将经过裹粉后的花生放在真空油炸锅中油炸,真空油炸机的温度设置为90-95℃,真空度为0.02-0.03Mpa,待油温升至设定温度时,下入裹衣花生米,油炸6-7min,捞起沥油;
(6)拌料调味
将油炸后的多味花生米放入拌料机中加入五香粉/香辣粉拌料3-5min,使花生米表面拌料均匀为止,拌料机的转速为20-30r/min,加入料粉的速度与拌料机转动的速度需保持一致,以保证拌料均匀;
(7)熬制阿胶糖浆
将糖3-4份、阿胶0.8-1份、水2-2.5份放入夹层锅内熬制,待其温度达到120-125℃,阿胶糖液呈挂丝状即可;
(8)拌糖浆
称取拌料后的花生8-10kg,放入夹层锅,加入约500-600g阿胶糖浆,均匀裹上阿胶糖浆即可;
(9)包装
将多味花生采用充氮包装,所有的成品必须在18h内包装完毕。
与现有技术相比,本发明具有如下优点: 香菇柄的营养成份,药用成份与香菇基本相同,而且菇柄中富合大量的可食纤维,对人体极为有利,因此合理开发利用香菇柄不仅可变废为宝,而且可大大提高香菇栽培业的综合经济效益,阿胶不温不燥,老少皆宜,是强身健体的滋补佳品。
本发明弥补市场上的缺陷,将香菇柄经过真空微波干燥熟制后,再经过超微粉碎技术将香菇柄粉碎至粒度为30-40µm,加入到多味花生中,并通过真空油炸技术,控制油炸温度在100℃以下,在拌糖工序中加入阿胶进行熬制,从而得到一款口感酥脆、含油量低、营养丰富的多味花生。
具体实施方式
本发明是通过以下技术方案实现的:
所述的一种添加香菇柄的多味花生的制备方法,包括以下步骤:
(1)香菇柄粉的制备
将香菇柄采用真空微波干燥,设置微波功率为250W,真空度为0.02Mpa,真空微波干燥45min,使燕麦麸皮的含水量降至5%以下,再将香菇柄放入超微粉碎机中粉碎,设置超微粉碎时间为20min、超微粉碎频率为25Hz、风速为2.5m/s,取400目筛上300目筛下物颗粒大小为38-48µm的香菇柄粉备用;
(2)混合糖浆的制备
将白糖和水按质量比1:1混合后溶解,待糖浆冷却至室温(<25℃)后加入1.3%的复合膨松剂并充分溶解备用;
(3)混合粉配制
将面粉20份、高筋粉8份、玉米淀粉3份、白糖粉1.5份、香菇柄粉1.5份、食盐粉1份、泡打粉0.8份混合均匀备用;
(4)裹粉
将挑选、清洗、晾干后的花生米5kg倒入裹粉机中,调整裹粉机的转速30r/min,喷洒适量的混合糖浆至花生米表面,待花生米表面的糖浆均匀分布后,适量地洒上混合粉,让其混合均匀,待混合原辅料在裹粉机中的转动呈规律性转动,且裹粉机壁上有微量面粉后,喷洒适量混合糖浆,当糖浆均匀呈现在花生表面时,再洒上混合粉,让其混合均匀,如此反复地操作,直至混合粉用完;
(5)真空油炸
将经过裹粉后的花生放在真空油炸锅中油炸,真空油炸机的温度设置为95℃,真空度为0.03Mpa,待油温升至设定温度时,下入裹衣花生米,油炸7min,捞起沥油;
(6)拌料调味
将油炸后的多味花生米放入拌料机中加入五香粉/香辣粉拌料3min,使花生米表面拌料均匀为止,拌料机的转速为25r/min,加入料粉的速度与拌料机转动的速度需保持一致,以保证拌料均匀;
(7)熬制阿胶糖浆
将糖3份、阿胶0.8份、水2份放入夹层锅内熬制,待其温度达到125℃,阿胶糖液呈挂丝状即可;
(8)拌糖浆
称取拌料后的花生8kg,放入夹层锅,加入约500g阿胶糖浆,均匀裹上阿胶糖浆即可;(9)包装
将多味花生采用充氮包装,所有的成品必须在18h内包装完毕。
Claims (10)
1.一种添加香菇柄多味花生及其制备方法,其特征在于,包含以下步骤:
香菇柄粉的制备、混合糖浆的制备、混合粉配制、裹粉、真空油炸、拌料调味、熬制阿胶糖浆、拌糖浆、包装。
2.根据权利要求1所述的生产方法,其特征在于菇柄粉的制备,香菇柄采用真空微波干燥,微波功率为250W-280W,真空度为0.02Mpa,干燥40-50min,再将香菇柄放入超微粉碎机中粉碎,超微粉碎时间为20-25min、频率为25-30Hz、风速为2-2.5m/s,取400目筛上300目筛下物颗粒大小为38-48µm的香菇柄粉。
3. 根据权利要求1所述的生产方法,其特征在于混合糖浆的制备,将白糖和水按质量比1:1-1.1混合后溶解,待糖浆冷却至室温(<25℃)后加入1.2-1.5%的复合膨松剂并充分溶解。
4.根据权利要求1所述的生产方法,其特征在于混合粉的配制,面粉15-20
份、高筋粉8-10份、玉米淀粉3-4份、白糖粉1-2份、香菇柄粉1.5-2份、食盐粉1-2份、泡打粉0.8-1份混合均匀。
5.根据权利要求1所述的生产方法,其特征在于裹粉工序,将挑选、清洗、晾干后的花生米5-6kg倒入裹粉机中,调整裹粉机的转速30-40r/min,喷洒适量的混合糖浆至花生米表面,待花生米表面的糖浆均匀分布后,适量地洒上混合粉,让其混合均匀,待混合原辅料在裹粉机中的转动呈规律性转动,且裹粉机壁上有微量面粉后,喷洒适量混合糖浆,当糖浆均匀呈现在花生表面时,再洒上混合粉,让其混合均匀,如此反复地操作,直至混合粉用完。
6.根据权利要求1所述的生产方法,其特征在于真空油炸工序,将经过裹粉后的花生放在真空油炸锅中油炸,真空油炸机的温度设置为90-95℃,真空度为0.02-0.03Mpa,待油温升至设定温度时,下入裹衣花生米,油炸6-7min,捞起沥油。
7.根据权利要求1所述的生产方法,其特征在于拌料调味工序,将油炸后的多味花生米放入拌料机中加入五香粉/香辣粉拌料3-5min,使花生米表面拌料均匀为止,拌料机的转速为20-30r/min。
8.根据权利要求1所述的生产方法,其特征在于熬制阿胶糖浆,将糖3-4份、阿胶0.8-1份、水2-2.5份放入夹层锅内熬制,待其温度达到120-125℃,阿胶糖液呈挂丝状。
9.根据权利要求1所述的生产方法,其特征在于拌糖浆,称取拌料后的花生8-10kg,放入夹层锅,加入约500-600g阿胶糖浆,均匀裹上阿胶糖浆。
10.根据权利要求1所述的生产方法,其特征在于包装,将多味花生采用充氮包装,所有的成品必须在18h内包装完毕。
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