CN109275881A - 一种清香保健瓜蒌仁的制备方法 - Google Patents
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Abstract
本发明公开了一种清香保健瓜蒌仁的制备方法,包括以下步骤:将薄荷、荷叶、金银花、木香、绿茶、藿香、五加皮、蒲公英、山楂粉碎后加水煎煮3‑5次,合并煎煮液,浓缩,得到物料A;在物料A中加入果糖、木糖醇和柠檬酸,搅拌,得到物料B;将瓜蒌仁清洗,晾晒,与物料B混合,煮制,沥干水分后摊凉,得到物料C;将植物油加热至70‑80℃,然后加入物料C和食盐,搅拌,先在85‑90℃烘烤22‑28min,烘烤过程中喷洒物料B,然后升温至115‑125℃,烘烤180‑240s,烘烤后摊凉,得到清香保健瓜蒌仁。本发明提出的一种清香保健瓜蒌仁的制备方法,制得的瓜蒌仁清香扑鼻,口感好,还具有良好的保健效果。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种清香保健瓜蒌仁的制备方法。
背景技术
瓜蒌仁为葫芦科植物栝楼和双边栝楼的成熟果实的仁,其营养丰富,富含不饱和脂肪酸、多种氨基酸、多种维生素以及钙、铁、锌、硒等16种微量元素等营养成分,常被用于炒制后作为休闲食品,但目前炒制后的瓜蒌仁口味较为单一,保健效果一般,影响瓜蒌仁的应用。
发明内容
基于背景技术存在的技术问题,本发明提出了一种清香保健瓜蒌仁的制备方法,制得的瓜蒌仁清香扑鼻,口感好,还具有良好的保健效果。
本发明提出的一种清香保健瓜蒌仁的制备方法,包括以下步骤:
S1、将薄荷、荷叶、金银花、木香、绿茶、藿香、五加皮、蒲公英、山楂粉碎后加水煎煮3-5次,合并煎煮液,浓缩,得到物料A;
S2、在物料A中加入果糖、木糖醇和柠檬酸,搅拌,得到物料B;
S3、将瓜蒌仁清洗,晾晒,与物料B混合,煮制,沥干水分后摊凉,得到物料C;
S4、将植物油加热至70-80℃,然后加入物料C和食盐,搅拌,先在85-90℃烘烤22-28min,烘烤过程中喷洒物料B,然后升温至115-125℃,烘烤180-240s,烘烤后摊凉,得到清香保健瓜蒌仁。
优选地,S1中,薄荷、荷叶、金银花、木香、绿茶、藿香、五加皮、蒲公英、山楂之间的重量比为10-15:2-5:4-8:3-6:2-4:1-3:3-5:2-4:4-6。
优选地,S1中,物料A中相对密度为1.05-1.1。
优选地,S2中,物料A、果糖、木糖醇、柠檬酸之间的重量比为120-150:4-8:3-6:4-8。
优选地,S3中,瓜蒌仁与物料B之间的重量比为1:2.5-3.5。
优选地,S3中,煮制温度为82-86℃,煎煮时间为25-30min。
优选地,S4中,将植物油加热至72-78℃,然后加入物料C和食盐,搅拌,先在86-88℃烘烤24-26min,烘烤过程中喷洒物料B,然后升温至118-122℃,烘烤200-220s,烘烤后摊凉,得到清香保健瓜蒌仁。
优选地,在S4中,植物油、物料C、食盐、物料B之间的重量比为6-10:2.5-4.5:100:5-8。
优选地,在S4中,植物油为花生油、大豆油、葵花籽油中的一种或多种。
本发明中薄荷、荷叶、金银花、木香、绿茶、藿香、五加皮、蒲公英和山楂配合,具有协同作用,加水煎煮,使得到的物料A具有独特的药香味,同时具有开窍醒神、开胃消食、清热解毒、护肝明目和滋阴养颜等功效,同时与果糖、木糖醇、柠檬酸配合,得到的物料B还具有独特的果香味及酸甜味,进一步有效改善本发明制品风味,增加本发明制品营养价值,并提高其保健效果;通过煮制和烘烤,物料B中有益成分有效渗入瓜蒌仁中,其入味深,留香持久,使瓜蒌仁口味富有层次感;配合添加植物油和食盐,优化烘烤工艺,减少高温烘烤时间,有效减少营养损失及对瓜蒌仁自身抗氧化成分的破坏,同时激发了瓜蒌仁自身的香味,其香脆可口,进一步丰富了本发明制品风味。本发明提出的一种清香保健瓜蒌仁的制备方法,通过优化工艺,制得的瓜蒌仁清香扑鼻,兼具独特的药香味、果香味及焦香味,能有效改善口腔异味,其入味深,富有层次感,口感好,耐储藏,还具有良好的保健效果。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
本发明提出的一种清香保健瓜蒌仁的制备方法,包括以下步骤:
S1、将薄荷、荷叶、金银花、木香、绿茶、藿香、五加皮、蒲公英、山楂粉碎后加水煎煮3次,合并煎煮液,浓缩,得到物料A;
S2、在物料A中加入果糖、木糖醇和柠檬酸,搅拌,得到物料B;
S3、将瓜蒌仁清洗,晾晒,与物料B混合,煮制,沥干水分后摊凉,得到物料C;
S4、将植物油加热至70℃,然后加入物料C和食盐,搅拌,先在85℃烘烤28min,烘烤过程中喷洒物料B,然后升温至115℃,烘烤240s,烘烤后摊凉,得到清香保健瓜蒌仁。
实施例2
本发明提出的一种清香保健瓜蒌仁的制备方法,包括以下步骤:
S1、将薄荷、荷叶、金银花、木香、绿茶、藿香、五加皮、蒲公英、山楂粉碎后加水煎煮5次,合并煎煮液,浓缩,得到物料A;其中,薄荷、荷叶、金银花、木香、绿茶、藿香、五加皮、蒲公英、山楂之间的重量比为10:2:8:3:4:1:5:2:4;物料A中相对密度为1.05;
S2、在物料A中加入果糖、木糖醇和柠檬酸,搅拌,得到物料B;其中,物料A、果糖、木糖醇、柠檬酸之间的重量比为120:4:3:8;
S3、将瓜蒌仁清洗,晾晒,与物料B混合,在82℃煮制30min,沥干水分后摊凉,得到物料C;其中,瓜蒌仁与物料B之间的重量比为1:2.5;
S4、将植物油加热至80℃,然后加入物料C和食盐,搅拌,先在90℃烘烤22min,烘烤过程中喷洒物料B,然后升温至125℃,烘烤180s,烘烤后摊凉,得到清香保健瓜蒌仁;其中,植物油、物料C、食盐、物料B之间的重量比为6:2.5:100:8;植物油为葵花籽油。
实施例3
本发明提出的一种清香保健瓜蒌仁的制备方法,包括以下步骤:
S1、将薄荷、荷叶、金银花、木香、绿茶、藿香、五加皮、蒲公英、山楂粉碎后加水煎煮4次,合并煎煮液,浓缩,得到物料A;其中,薄荷、荷叶、金银花、木香、绿茶、藿香、五加皮、蒲公英、山楂之间的重量比为12:4:5:5:3:2:4:3:5;物料A中相对密度为1.08;
S2、在物料A中加入果糖、木糖醇和柠檬酸,搅拌,得到物料B;其中,物料A、果糖、木糖醇、柠檬酸之间的重量比为140:6:5:6;
S3、将瓜蒌仁清洗,晾晒,与物料B混合,在85℃煮制28min,沥干水分后摊凉,得到物料C;其中,瓜蒌仁与物料B之间的重量比为1:3;
S4、将植物油加热至75℃,然后加入物料C和食盐,搅拌,先在88℃烘烤25min,烘烤过程中喷洒物料B,然后升温至120℃,烘烤220s,烘烤后摊凉,得到清香保健瓜蒌仁;其中,植物油、物料C、食盐、物料B之间的重量比为8:4:100:6.5;植物油为花生油。
实施例4
本发明提出的一种清香保健瓜蒌仁的制备方法,包括以下步骤:
S1、将薄荷、荷叶、金银花、木香、绿茶、藿香、五加皮、蒲公英、山楂粉碎后加水煎煮4次,合并煎煮液,浓缩,得到物料A;其中,薄荷、荷叶、金银花、木香、绿茶、藿香、五加皮、蒲公英、山楂之间的重量比为15:5:4:6:2:3:3:4:6;物料A中相对密度为1.1;
S2、在物料A中加入果糖、木糖醇和柠檬酸,搅拌,得到物料B;其中,物料A、果糖、木糖醇、柠檬酸之间的重量比为150:8:6:4;
S3、将瓜蒌仁清洗,晾晒,与物料B混合,在86℃煮制25min,沥干水分后摊凉,得到物料C;其中,瓜蒌仁与物料B之间的重量比为1:3.5;
S4、将植物油加热至70℃,然后加入物料C和食盐,搅拌,先在85℃烘烤28min,烘烤过程中喷洒物料B,然后升温至115℃,烘烤240s,烘烤后摊凉,得到清香保健瓜蒌仁;其中,植物油、物料C、食盐、物料B之间的重量比为10:4.5:100:5;植物油由大豆油、葵花籽油按重量比为1:1组成。
实施例5
本发明提出的一种清香保健瓜蒌仁的制备方法,包括以下步骤:
S1、将薄荷、荷叶、金银花、木香、绿茶、藿香、五加皮、蒲公英、山楂粉碎后加水煎煮5次,合并煎煮液,浓缩,得到物料A;其中,薄荷、荷叶、金银花、木香、绿茶、藿香、五加皮、蒲公英、山楂之间的重量比为14:4:6:4:3.5:2.5:4.5:2.5:4.5;物料A中相对密度为1.06;
S2、在物料A中加入果糖、木糖醇和柠檬酸,搅拌,得到物料B;其中,物料A、果糖、木糖醇、柠檬酸之间的重量比为140:5:4:5;
S3、将瓜蒌仁清洗,晾晒,与物料B混合,在84℃煮制26min,沥干水分后摊凉,得到物料C;其中,瓜蒌仁与物料B之间的重量比为1:3.2;
S4、将植物油加热至72℃,然后加入物料C和食盐,搅拌,先在86℃烘烤27min,烘烤过程中喷洒物料B,然后升温至122℃,烘烤230s,烘烤后摊凉,得到清香保健瓜蒌仁;其中,植物油、物料C、食盐、物料B之间的重量比为9:4:100:7;植物油由花生油、大豆油、葵花籽油按重量比为1:1:2组成。
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 (9)
1.一种清香保健瓜蒌仁的制备方法,其特征在于,包括以下步骤:
S1、将薄荷、荷叶、金银花、木香、绿茶、藿香、五加皮、蒲公英、山楂粉碎后加水煎煮3-5次,合并煎煮液,浓缩,得到物料A;
S2、在物料A中加入果糖、木糖醇和柠檬酸,搅拌,得到物料B;
S3、将瓜蒌仁清洗,晾晒,与物料B混合,煮制,沥干水分后摊凉,得到物料C;
S4、将植物油加热至70-80℃,然后加入物料C和食盐,搅拌,先在85-90℃烘烤22-28min,烘烤过程中喷洒物料B,然后升温至115-125℃,烘烤180-240s,烘烤后摊凉,得到清香保健瓜蒌仁。
2.根据权利要求1所述清香保健瓜蒌仁的制备方法,其特征在于,S1中,薄荷、荷叶、金银花、木香、绿茶、藿香、五加皮、蒲公英、山楂之间的重量比为10-15:2-5:4-8:3-6:2-4:1-3:3-5:2-4:4-6。
3.根据权利要求1或2所述清香保健瓜蒌仁的制备方法,其特征在于,S1中,物料A中相对密度为1.05-1.1。
4.根据权利要求1-3中任一项所述清香保健瓜蒌仁的制备方法,其特征在于,S2中,物料A、果糖、木糖醇、柠檬酸之间的重量比为120-150:4-8:3-6:4-8。
5.根据权利要求1-4中任一项所述清香保健瓜蒌仁的制备方法,其特征在于,S3中,瓜蒌仁与物料B之间的重量比为1:2.5-3.5。
6.根据权利要求1-5中任一项所述清香保健瓜蒌仁的制备方法,其特征在于,S3中,煮制温度为82-86℃,煎煮时间为25-30min。
7.根据权利要求1-6中任一项所述清香保健瓜蒌仁的制备方法,其特征在于,S4中,将植物油加热至72-78℃,然后加入物料C和食盐,搅拌,先在86-88℃烘烤24-26min,烘烤过程中喷洒物料B,然后升温至118-122℃,烘烤200-220s,烘烤后摊凉,得到清香保健瓜蒌仁。
8.根据权利要求1-7中任一项所述清香保健瓜蒌仁的制备方法,其特征在于,在S4中,植物油、物料C、食盐、物料B之间的重量比为6-10:2.5-4.5:100:5-8。
9.根据权利要求1-8中任一项所述清香保健瓜蒌仁的制备方法,其特征在于,在S4中,植物油为花生油、大豆油、葵花籽油中的一种或多种。
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CN105768018A (zh) * | 2016-04-06 | 2016-07-20 | 杨立显 | 一种防虫脆香瓜蒌子及其炒制方法 |
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