CN109222037A - 一种营养奶香花生的加工方法 - Google Patents
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Abstract
本发明涉及一种营养奶香花生的加工方法,具体步骤如下:将红衣花生米脱皮、煮制、预冷;将食盐、牛奶、黄芪、补骨脂、葡萄干、山药、人参、排骨加水一起炖得保健排骨汤汁;将排骨汤汁冷却至40‑50℃时,加入蜂蜜、柠檬汁搅拌均匀后得到营养浸泡液;将预冷后的花生米倒入营养浸泡液中进行浸泡;将浸泡后的花生米进行杀菌、真空分装。本发明的方法加工出的花生口味独特,营养丰富,通过在食盐、牛奶、黄芪、补骨脂、葡萄干、山药、人参、排骨等制备而成的营养浸泡水中浸泡,不仅保留了花生自身的营养价值外,还具有补血益气、增强免疫力的保健功效,值得推广。
Description
技术领域
本发明属于农产品加工领域,特别是涉及一种营养奶香花生的加工方法。
背景技术
花生为豆科植物落花生的种子。花生滋养补益,有助于延年益寿,所以民间又称“长生果”,并且和黄豆一样被誉为“植物肉”、“素中之荤”。花生的营养价值比粮食类高,可与鸡蛋、牛奶、肉类等一些动物性食品媲美,它含有大量的蛋白质和脂肪,特别是不饱和脂肪酸的含量很高,很适宜制造各种营养食品。
由于花生营养丰富,并且适合广大人群食用,所以,开发一种口味好且具有营养价值的花生的加工方法变得十分重要。
发明内容
本发明的目的在于:提供一种营养奶香花生的加工方法。
为了实现上述目的,本发明提供如下技术方案:
一种营养奶香花生的加工方法,具体步骤如下:
S1:将红衣花生米倒入100℃的开水中进行浸泡,浸泡时间为8-13min,浸泡后红衣花生米脱皮;
S2:将脱皮后的花生米倒入100℃的开水中进行水煮,开水的加入量为花生米的3-5倍,煮制时间为7-12min;
S3:将水煮后的花生米在0-4℃条件下进行预冷,预冷时间为1.5-2.5h;
S4:将食盐、牛奶、黄芪、补骨脂、葡萄干、山药、人参、排骨加水一起炖1.5-2.5h后,得到保健排骨汤汁;
S5:将排骨汤汁冷却至40-50℃时,加入蜂蜜、柠檬汁搅拌均匀后得到营养浸泡液;
S6:将预冷后的花生米倒入营养浸泡液中进行浸泡;
S7:将浸泡后的花生米进行杀菌、真空分装。
优选地,步骤S4中各原料的具体重量份数如下:食盐3-6份、牛奶5-8份、黄芪2-5份、补骨脂1-3份、葡萄干3-6份、山药2-5份、人参1-3份、排骨40-55份。
优选地,步骤S4中各原料的具体重量份数如下:食盐5份、牛奶7份、黄芪3份、补骨脂2份、葡萄干4份、山药4份、人参2份、排骨48份。
优选地,步骤S5中蜂蜜、柠檬汁的质量比为1:0.2-0.5。
优选地,步骤S5中蜂蜜、柠檬汁的质量比为1:0.3。
优选地,步骤S6中浸泡时间为12-15h。
优选地,步骤S6中浸泡时间为14h。
本发明的有益效果在于:
本发明的方法加工出的花生口味独特,营养丰富,通过在食盐、牛奶、黄芪、补骨脂、葡萄干、山药、人参、排骨等制备而成的营养浸泡水中浸泡,不仅保留了花生自身的营养价值外,还具有补血益气、增强免疫力的保健功效,值得推广。
具体实施例
实施例1
一种营养奶香花生的加工方法,具体步骤如下:
S1:将红衣花生米倒入100℃的开水中进行浸泡,浸泡时间为8min,浸泡后红衣花生米脱皮;
S2:将脱皮后的花生米倒入100℃的开水中进行水煮,开水的加入量为花生米的3-5倍,煮制时间为7min;
S3:将水煮后的花生米在0-4℃条件下进行预冷,预冷时间为1.5h;
S4:将食盐、牛奶、黄芪、补骨脂、葡萄干、山药、人参、排骨加水一起炖1.5h后,得到保健排骨汤汁;
其中,各原料的具体重量份数如下:食盐3份、牛奶5份、黄芪2份、补骨脂1份、葡萄干3份、山药2份、人参1份、排骨40份。
S5:将排骨汤汁冷却至40-50℃时,加入蜂蜜、柠檬汁搅拌均匀后得到营养浸泡液;
其中,蜂蜜、柠檬汁的质量比为1:0.2。
S6:将预冷后的花生米倒入营养浸泡液中进行浸泡12h;
S7:将浸泡后的花生米进行杀菌、真空分装。
实施例2
一种营养奶香花生的加工方法,具体步骤如下:
S1:将红衣花生米倒入100℃的开水中进行浸泡,浸泡时间为10min,浸泡后红衣花生米脱皮;
S2:将脱皮后的花生米倒入100℃的开水中进行水煮,开水的加入量为花生米的4倍,煮制时间为11min;
S3:将水煮后的花生米在0-4℃条件下进行预冷,预冷时间为2h;
S4:将食盐、牛奶、黄芪、补骨脂、葡萄干、山药、人参、排骨加水一起炖2h后,得到保健排骨汤汁;
其中,各原料的具体重量份数如下:食盐5份、牛奶7份、黄芪3份、补骨脂2份、葡萄干4份、山药4份、人参2份、排骨48份。
S5:将排骨汤汁冷却至40-50℃时,加入蜂蜜、柠檬汁搅拌均匀后得到营养浸泡液;
其中,蜂蜜、柠檬汁的质量比为1:0.3。
S6:将预冷后的花生米倒入营养浸泡液中进行浸泡13h;
S7:将浸泡后的花生米进行杀菌、真空分装。
实施例3
一种营养奶香花生的加工方法,具体步骤如下:
S1:将红衣花生米倒入100℃的开水中进行浸泡,浸泡时间为13min,浸泡后红衣花生米脱皮;
S2:将脱皮后的花生米倒入100℃的开水中进行水煮,开水的加入量为花生米的5倍,煮制时间为12min;
S3:将水煮后的花生米在0-4℃条件下进行预冷,预冷时间为2.5h;
S4:将食盐、牛奶、黄芪、补骨脂、葡萄干、山药、人参、排骨加水一起炖2.5h后,得到保健排骨汤汁;
其中,各原料的具体重量份数如下:食盐6份、牛奶8份、黄芪5份、补骨脂3份、葡萄干6份、山药5份、人参3份、排骨55份。
S5:将排骨汤汁冷却至40-50℃时,加入蜂蜜、柠檬汁搅拌均匀后得到营养浸泡液;
其中,蜂蜜、柠檬汁的质量比为1:0.5。
S6:将预冷后的花生米倒入营养浸泡液中进行浸泡15h;
S7:将浸泡后的花生米进行杀菌、真空分装。
实施例4
对本实施例所得花生米进行口味评分实验,经过200人感官评价,有193人表示喜欢本实施例的味道,有3人表示不喜欢本实施例的味道,其余4人表示本实施例味道一般,可见,大众对本实施例其口感与味道接受程度高。
Claims (7)
1.一种营养奶香花生的加工方法,其特征在于:具体步骤如下:
S1:将红衣花生米倒入100℃的开水中进行浸泡,浸泡时间为8-13min,浸泡后红衣花生米脱皮;
S2:将脱皮后的花生米倒入100℃的开水中进行水煮,开水的加入量为花生米的3-5倍,煮制时间为7-12min;
S3:将水煮后的花生米在0-4℃条件下进行预冷,预冷时间为1.5-2.5h;
S4:将食盐、牛奶、黄芪、补骨脂、葡萄干、山药、人参、排骨加水一起炖1.5-2.5h后,得到保健排骨汤汁;
S5:将排骨汤汁冷却至40-50℃时,加入蜂蜜、柠檬汁搅拌均匀后得到营养浸泡液;
S6:将预冷后的花生米倒入营养浸泡液中进行浸泡;
S7:将浸泡后的花生米进行杀菌、真空分装。
2.根据权利要求1所述的一种营养奶香花生的加工方法,其特征在于:步骤S4中各原料的具体重量份数如下:食盐3-6份、牛奶5-8份、黄芪2-5份、补骨脂1-3份、葡萄干3-6份、山药2-5份、人参1-3份、排骨40-55份。
3.根据权利要求1所述的一种营养奶香花生的加工方法,其特征在于:步骤S4中各原料的具体重量份数如下:食盐5份、牛奶7份、黄芪3份、补骨脂2份、葡萄干4份、山药4份、人参2份、排骨48份。
4.根据权利要求1所述的一种营养奶香花生的加工方法,其特征在于:步骤S5中蜂蜜、柠檬汁的质量比为1:0.2-0.5。
5.根据权利要求1所述的一种营养奶香花生的加工方法,其特征在于:步骤S5中蜂蜜、柠檬汁的质量比为1:0.3。
6.根据权利要求1所述的一种营养奶香花生的加工方法,其特征在于:步骤S6中浸泡时间为12-15h。
7.根据权利要求1所述的一种营养奶香花生的加工方法,其特征在于:步骤S6中浸泡时间为14h。
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