CN109452602A - 一种炒制瓜蒌籽的加工工艺 - Google Patents
一种炒制瓜蒌籽的加工工艺 Download PDFInfo
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Abstract
本发明提供一种炒制瓜蒌籽的加工工艺，涉及坚果食品加工技术领域。所述炒制瓜蒌籽的加工工艺有：生物酶处理、烘干盐浸、紫外线照射、调料液煎煮、微波干燥、加料翻炒等步骤。本发明克服了现有技术的不足，提高了带瓤瓜蒌籽的分离效率，增强炒制瓜蒌籽的口感和风味，在保证瓜蒌籽原有营养价值的基础上，提升其品质，达到良好的经济效益。
Description
技术领域
本发明涉及坚果食品加工技术领域，具体涉及一种炒制瓜蒌籽的加工工艺。
背景技术
瓜蒌，又名野葫芦，学名栝蒌，具有解热止渴、利尿和镇咳祛痰的作用。瓜蒌籽呈卵状扁平椭圆形，表面浅棕色至棕褐色，平滑，边缘有一圈沟纹，顶端尖有种脐，基部钝圆或较狭，种皮坚硬，剖开后可见内种皮膜质，色灰白至灰绿色，含两片黄白色子叶，富油性。现代医药学研究证实：瓜蒌籽含不饱和脂肪酸16.8％，蛋白质5.46％，并含17种氨基酸，三萜皂苷，多种维生素以及钙、铁、锌、硒等16种微量元素。食用瓜蒌籽，有扩张心脏冠脉，增加冠脉流量作用；对急性心肌缺血有明显的保护作用；对离体绒癌细胞增殖和艾滋病毒具有强烈的抑制作用；对糖尿病有一定的治疗作用；对高血压、高血脂、高胆固醇有辅助疗效；能提高肌体免疫功能；并有瘦身美容之功效。
随着人们消费水平的提高及瓜蒌药用、保健价值的日益显现，瓜蒌日趋倍受人们的青睐，由于瓜蒌籽种皮坚硬、味甘、微苦涩、用普通瓜子的炒制方法无法去除异味、影响口感、且不易磕开。
发明内容
针对现有技术不足，本发明提供一种炒制瓜蒌籽的加工工艺，提高了带瓤瓜蒌籽的分离效率，增强炒制瓜蒌籽的口感和风味，在保证瓜蒌籽原有营养价值的基础上，提升其品质，达到良好的经济效益。
为实现以上目的，本发明的技术方案通过以下技术方案予以实现：
一种炒制瓜蒌籽的加工工艺，所述加工方法包括以下步骤：
(1)将新鲜带瓤瓜蒌籽初步破碎，后加入生物酶溶液，保温酶解一段时间后，采用清水对瓜蒌籽进行冲洗，得到干净瓜蒌籽；
(2)将上述瓜蒌籽于烘箱中进行恒温鼓风烘干，倒入搅拌机中进行搅拌筛分，去除杂质，将瓜蒌籽于盐水中浸泡一段时间后，再置于紫外线灯箱中照射干燥一段时间，得干燥瓜蒌籽备用；
(3)将金银花、绿茶粉、百合、小茴香、柠檬、香叶、陈皮、花椒、石斛、甘草混合粉碎后加入清水熬制沸腾，得调料液，再加入步骤(2)中的干燥瓜蒌子，继续煮制一段时间后取出备用；
(4)将步骤(3)中煮制后的瓜蒌籽于微波中进行干燥后，加入炒制机中进行翻炒，并且翻炒过程中加入棕榈油和蜂蜜，翻炒至有香味溢出为止，静置冷却后密封保存，得本发明炒制瓜蒌籽。
优选的，所述生物酶为纤维素酶、果胶酶和淀粉酶质量比6∶1∶3的混合物，且生物酶溶液的浓度为0.55-0.85wt％，与带瓤瓜蒌籽的质量比为6-10∶3-5。
优选的，所述带瓤瓜蒌籽保温酶解的温度为30-35℃，酶解的时间为80-100h。
优选的，所述瓜蒌籽恒温鼓风烘干的温度50-60℃，烘干时间为2-3h。
优选的，所述瓜蒌籽于紫外线灯箱中照射的时间为30-40min，照射功率为1000-1200W。
优选的，所述调料液有以下重量份物质组成：金银花5-8份、绿茶粉4-6份、百合1-3份、小茴香6-8份、柠檬2-4份、香叶1-3份、陈皮2-3份、花椒1-4份、石斛1-2份、甘草2-4份、水40-50份。
优选的，所述微波干燥的功率为300-400W，干燥时间为8-10min。
优选的，所述瓜蒌籽翻炒的温度为80-90℃，翻炒时间为5-15min。
本发明提供一种炒制瓜蒌籽的加工工艺，与现有技术相比优点在于：
(1)本发明采用混合生物酶溶液处理带瓤瓜蒌籽，能有效分离瓜瓤和瓜蒌籽，降低瓜瓤对籽的粘黏，综合提升瓜蒌籽的品质。
(2)本发明采用先烘干、后盐浸、再紫外线照射的方式对瓜蒌籽进行预处理，能有效祛除各种细菌杂质的残留，保留瓜蒌籽中总黄酮的含量，并且提升瓜蒌籽的口感。
(3)本发明使用调料液对瓜蒌籽进行煎煮，后采用微波干燥法干燥煮制后的瓜蒌籽，能有效使各种调料入味，并且微波干燥后继续对瓜蒌籽进行炒制，能提升瓜蒌籽的口感，使其容易磕开，便于食用。
(4)本发明添加金银花、绿茶粉、百合、小茴香、柠檬、香叶、陈皮、花椒、石斛和甘草混合煎煮为调料液，能有效提升产品的风味，并且各组分调料相互配合具有清热去火的功效，防止瓜蒌籽食用过多产生的上火现象。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚，下面结合本发明实施例对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1：
一种炒制瓜蒌籽的加工工艺，所述加工方法包括以下步骤：
(1)将新鲜带瓤瓜蒌籽初步破碎，后加入生物酶溶液，保温酶解一段时间后，采用清水对瓜蒌籽进行冲洗，得到干净瓜蒌籽；
(2)将上述瓜蒌籽于烘箱中进行恒温鼓风烘干，倒入搅拌机中进行搅拌筛分，去除杂质，将瓜蒌籽于盐水中浸泡一段时间后，再置于紫外线灯箱中照射干燥一段时间，得干燥瓜蒌籽备用；
(3)将金银花、绿茶粉、百合、小茴香、柠檬、香叶、陈皮、花椒、石斛、甘草混合粉碎后加入清水熬制沸腾，得调料液，再加入步骤(2)中的干燥瓜蒌子，继续煮制一段时间后取出备用；
(4)将步骤(3)中煮制后的瓜蒌籽于微波中进行干燥后，加入炒制机中进行翻炒，并且翻炒过程中加入棕榈油和蜂蜜，翻炒至有香味溢出为止，静置冷却后密封保存，得本发明炒制瓜蒌籽。
其中，所述生物酶为纤维素酶、果胶酶和淀粉酶质量比6∶1∶3的混合物，且生物酶溶液的浓度为0.55wt％，与带瓤瓜蒌籽的质量比为6∶5；所述带瓤瓜蒌籽保温酶解的温度为30-35℃，酶解的时间为80-100h；所述瓜蒌籽恒温鼓风烘干的温度50-60℃，烘干时间为2-3h；所述瓜蒌籽于紫外线灯箱中照射的时间为30-40min，照射功率为1000-1200W；所述调料液有以下重量份物质组成：金银花5份、绿茶粉4份、百合1份、小茴香6份、柠檬2份、香叶1份、陈皮2份、花椒1份、石斛1份、甘草2份、水40份；所述微波干燥的功率为300-400W，干燥时间为8-10min；所述瓜蒌籽翻炒的温度为80-90℃，翻炒时间为5-15min。
实施例2：
一种炒制瓜蒌籽的加工工艺，所述加工方法包括以下步骤：
(1)将新鲜带瓤瓜蒌籽初步破碎，后加入生物酶溶液，保温酶解一段时间后，采用清水对瓜蒌籽进行冲洗，得到干净瓜蒌籽；
(2)将上述瓜蒌籽于烘箱中进行恒温鼓风烘干，倒入搅拌机中进行搅拌筛分，去除杂质，将瓜蒌籽于盐水中浸泡一段时间后，再置于紫外线灯箱中照射干燥一段时间，得干燥瓜蒌籽备用；
(3)将金银花、绿茶粉、百合、小茴香、柠檬、香叶、陈皮、花椒、石斛、甘草混合粉碎后加入清水熬制沸腾，得调料液，再加入步骤(2)中的干燥瓜蒌子，继续煮制一段时间后取出备用；
(4)将步骤(3)中煮制后的瓜蒌籽于微波中进行干燥后，加入炒制机中进行翻炒，并且翻炒过程中加入棕榈油和蜂蜜，翻炒至有香味溢出为止，静置冷却后密封保存，得本发明炒制瓜蒌籽。
其中，所述生物酶为纤维素酶、果胶酶和淀粉酶质量比6∶1∶3的混合物，且生物酶溶液的浓度为0.85wt％，与带瓤瓜蒌籽的质量比为10∶3；所述带瓤瓜蒌籽保温酶解的温度为30-35℃，酶解的时间为80-100h；所述瓜蒌籽恒温鼓风烘干的温度50-60℃，烘干时间为2-3h；所述瓜蒌籽于紫外线灯箱中照射的时间为30-40min，照射功率为1000-1200W；所述调料液有以下重量份物质组成：金银花8份、绿茶粉6份、百合3份、小茴香8份、柠檬4份、香叶3份、陈皮3份、花椒4份、石斛2份、甘草4份、水50份；所述微波干燥的功率为300-400W，干燥时间为8-10min；所述瓜蒌籽翻炒的温度为80-90℃，翻炒时间为5-15min。
实施例3：
一种炒制瓜蒌籽的加工工艺，所述加工方法包括以下步骤：
(1)将新鲜带瓤瓜蒌籽初步破碎，后加入生物酶溶液，保温酶解一段时间后，采用清水对瓜蒌籽进行冲洗，得到干净瓜蒌籽；
(2)将上述瓜蒌籽于烘箱中进行恒温鼓风烘干，倒入搅拌机中进行搅拌筛分，去除杂质，将瓜蒌籽于盐水中浸泡一段时间后，再置于紫外线灯箱中照射干燥一段时间，得干燥瓜蒌籽备用；
(3)将金银花、绿茶粉、百合、小茴香、柠檬、香叶、陈皮、花椒、石斛、甘草混合粉碎后加入清水熬制沸腾，得调料液，再加入步骤(2)中的干燥瓜蒌子，继续煮制一段时间后取出备用；
(4)将步骤(3)中煮制后的瓜蒌籽于微波中进行干燥后，加入炒制机中进行翻炒，并且翻炒过程中加入棕榈油和蜂蜜，翻炒至有香味溢出为止，静置冷却后密封保存，得本发明炒制瓜蒌籽。
其中，所述生物酶为纤维素酶、果胶酶和淀粉酶质量比6∶1∶3的混合物，且生物酶溶液的浓度为0.65wt％，与带瓤瓜蒌籽的质量比为7∶4；所述带瓤瓜蒌籽保温酶解的温度为30-35℃，酶解的时间为80-100h；所述瓜蒌籽恒温鼓风烘干的温度50-60℃，烘干时间为2-3h；所述瓜蒌籽于紫外线灯箱中照射的时间为30-40min，照射功率为1000-1200W；所述调料液有以下重量份物质组成：金银花6份、绿茶粉5份、百合2份、小茴香7份、柠檬3份、香叶2份、陈皮2.5份、花椒3份、石斛1.5份、甘草3份、水45份；所述微波干燥的功率为300-400W，干燥时间为8-10min；所述瓜蒌籽翻炒的温度为80-90℃，翻炒时间为5-15min。
需要说明的是，在本文中，诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来，而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且，术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含，从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素，而且还包括没有明确列出的其他要素，或者是还包括为这种过程、方法、物品或者设备所固有的要素。在没有更多限制的情况下，由语句“包括一个……”限定的要素，并不排除在包括所述要素的过程、方法、物品或者设备中还存在另外的相同要素。
以上实施例仅用以说明本发明的技术方案，而非对其限制；尽管参照前述实施例对本发明进行了详细的说明，本领域的普通技术人员应当理解：其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换；而这些修改或者替换，并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (8)
1.一种炒制瓜蒌籽的加工工艺，其特征在于，所述加工方法包括以下步骤：
(1)将新鲜带瓤瓜蒌籽初步破碎，后加入生物酶溶液，保温酶解一段时间后，采用清水对瓜蒌籽进行冲洗，得到干净瓜蒌籽；
(2)将上述瓜蒌籽于烘箱中进行恒温鼓风烘干，倒入搅拌机中进行搅拌筛分，去除杂质，将瓜蒌籽于盐水中浸泡一段时间后，再置于紫外线灯箱中照射干燥一段时间，得干燥瓜蒌籽备用；
(3)将金银花、绿茶粉、百合、小茴香、柠檬、香叶、陈皮、花椒、石斛、甘草混合粉碎后加入清水熬制沸腾，得调料液，再加入步骤(2)中的干燥瓜蒌子，继续煮制一段时间后取出备用；
(4)将步骤(3)中煮制后的瓜蒌籽于微波中进行干燥后，加入炒制机中进行翻炒，并且翻炒过程中加入棕榈油和蜂蜜，翻炒至有香味溢出为止，静置冷却后密封保存，得本发明炒制瓜蒌籽。
2.根据权利要求1所述的一种炒制瓜蒌籽的加工工艺，其特征在于：所述生物酶为纤维素酶、果胶酶和淀粉酶质量比6∶1∶3的混合物，且生物酶溶液的浓度为0.55-0.85wt％，与带瓤瓜蒌籽的质量比为6-10∶3-5。
3.根据权利要求1所述的一种炒制瓜蒌籽的加工工艺，其特征在于：所述带瓤瓜蒌籽保温酶解的温度为30-35℃，酶解的时间为80-100h。
4.根据权利要求1所述的一种炒制瓜蒌籽的加工工艺，其特征在于：所述瓜蒌籽恒温鼓风烘干的温度50-60℃，烘干时间为2-3h。
5.根据权利要求1所述的一种炒制瓜蒌籽的加工工艺，其特征在于：所述瓜蒌籽于紫外线灯箱中照射的时间为30-40min，照射功率为1000-1200W。
6.根据权利要求1所述的一种炒制瓜蒌籽的加工工艺，其特征在于：所述调料液有以下重量份物质组成：金银花5-8份、绿茶粉4-6份、百合1-3份、小茴香6-8份、柠檬2-4份、香叶1-3份、陈皮2-3份、花椒1-4份、石斛1-2份、甘草2-4份、水40-50份。
7.根据权利要求1所述的一种炒制瓜蒌籽的加工工艺，其特征在于：所述微波干燥的功率为300-400W，干燥时间为8-10min。
8.根据权利要求1所述的一种炒制瓜蒌籽的加工工艺，其特征在于：所述瓜蒌籽翻炒的温度为80-90℃，翻炒时间为5-15min。
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