CN110279022A - 一种泡食型米花糖及其制备方法 - Google Patents
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Abstract
本发明实施例公开了一种泡食型米花糖及其制备方法,涉及食品加工技术领域,所述米花糖包括以下重量份数的原料:糯米60‑71份、植物油3‑4份、饴糖3.5‑4.5份、花生6‑8份、核桃5‑7.5份、芝麻1‑1.5份、冰糖1‑1.5份、红糖9‑12份、花瓣0.5‑1份、珍珠型汤圆40‑60份。本发明实施例一种泡食型米花糖配料份量实在,品质更真;添加了红糖使得制备的米花糖更具有一定的保健效果;选择花瓣、花生、芝麻等辅料为养生美学元素,达到色香味与文化结合的美食效果;制作过程用植物油使得制作的米花糖糖分低、油脂低;配方中添加了珍珠型汤圆,使得制备的米花糖更具有饱食的功能。
Description
技术领域
本发明实施例涉及食品加工技术领域,具体涉及一种泡食型米花糖及其制备方法。
背景技术
米花糖是一种传统的休闲食品,其香甜酥脆、物美价廉、便于保存,深受人们的喜爱,一直以来就是人们旅游、休闲和馈赠亲友的佳品。
传统米花糖一般是由糯米、白砂糖、猪油等构成,而其中白砂糖以及猪油的含量都很高,如白砂糖的重量百分比含量高达30-63%,猪油的重量百分比含量高达23-35%,属于高糖高油食品,但是随着人们生活水平的提高,健康意识的增强,这种高糖高油食品已经不受到大多数人的欢迎,因为人体摄入太多白糖容易影响其他富含蛋白质、维生素、矿物质和膳食纤维食品的摄入,从而导致营养缺乏、发育障碍、肥胖等疾病,而猪油的主要成分是脂肪,人们食用后易发胖,也容易得高血脂、高血压、心肌梗塞等疾病。
因此,传统的米花糖的配方和生产工艺都已经不能适应现代消费者追求健康食品的需求了。
发明内容
为此,本发明实施例提供一种泡食型米花糖及其制备方法,以解决现有技术中米花糖原料中采用白砂糖、猪油导致的食用过多易导致肥胖、易得高血压、高血脂等问题。
为了实现上述目的,本发明实施例提供如下技术方案:
根据本发明实施例的第一方面,一种泡食型米花糖,所述米花糖包括以下重量份数的原料:糯米60-71份、植物油3-4份、饴糖3.5-4.5份、花生6-8份、核桃5-7.5份、芝麻1-1.5份、冰糖1-1.5份、红糖9-12份、花瓣0.5-1份、珍珠型汤圆40-60份。
进一步,所述米花糖包括以下重量份数的原料:糯米71份、植物油3份、饴糖3.5份、花生6份、核桃5份、芝麻1份、冰糖1份、红糖9份、花瓣0.5份、珍珠型汤圆50份。
进一步,所述米花糖包括以下重量份数的原料:糯米60份、植物油4份、饴糖4.5份、花生8份、核桃7.5份、芝麻1.5份、冰糖1.5份、红糖12份、花瓣1份、珍珠型汤圆40份。
进一步,所述米花糖包括以下重量份数的原料:糯米65份、植物油3.5份、饴糖4份、花生7份、核桃6.2份、芝麻1.25份、冰糖1.25份、红糖10.5份、花瓣0.75份、珍珠型汤圆60份。
进一步,所述米花糖包括以下重量份数的原料:糯米62.5份、植物油3.25份、饴糖3.75份、花生6.5份、核桃5.6份、芝麻1.1份、冰糖1.1份、红糖9.5份、花瓣0.6份、珍珠型汤圆45份。
进一步,所述米花糖包括以下重量份数的原料:糯米68份、植物油3.75份、饴糖4.25份、花生7.5份、核桃6.8份、芝麻1.4份、冰糖1.4份、红糖11份、花瓣0.9份、珍珠型汤圆55份。
根据本发明实施例的第二方面,一种上述的米花糖的制备方法,所述制备方法包括以下步骤:
选取颗粒完整的糯米用水浸泡10-12小时后洗净,蒸熟,晾干制成阴米;将植物油倒入锅中,加热到120-160℃时,再将阴米倒入锅中炸成糯米花;
将花生、核桃去皮切碎,与芝麻一起放入锅中炒至3-5分钟备用;
将新鲜花瓣用蜂蜜渍化2到30天备用;或者将新鲜花瓣晾干或烘干后切碎备用;
将饴糖放入容器内,加入清水混合熬至温度130-140℃,将炸好的糯米花和经处理后的花生、核桃、芝麻、冰糖一起放入容器内搅拌均匀,然后倒入定型模板中,然后压实、切片制成块状或者饼状米花糖;将红糖制成块状或颗粒状红糖装入第一配料袋;将珍珠型汤圆装入第二配料袋中;将备好的花瓣装入第三配料袋中;将第一配料袋、第二配料袋、第三配料袋与块状或者饼状米花糖一起包装成盒。
其中,冰糖碎化成芝麻或黄豆粒大小之后加入容器,红糖是通过模化或切割成块状,通过碎化成颗粒状。
进一步地,所述珍珠型汤圆的制备方法如下:采用糯米粉和水混合均匀后揉捏成团,然后切成直径0.4mm至0.6mm的糯米团,再将糯米团经加热熟化干燥后,真空无菌密封袋包装。
本发明实施例具有如下优点:
本发明实施例一种泡食型米花糖改进了传统米花糖的组分,调整了常用组分的含量和组分之间的配比,配料份量实在,品质更真;添加了红糖,红糖水不但能补充能量,还可以加速血液循环,使身体变暖,气血畅通,减少经期腹痛等症状,这样使得制备的米花糖更具有一定的保健效果;选择花瓣、花生等辅料为养生美学元素,达到色香味与文化结合的美食效果;制作过程用植物油而不用猪油使得制作的米花糖糖分低、油脂低;配方中添加了珍珠型汤圆,使得制备的米花糖更具有饱食的功能,成为继方便面、方便米饭之后的一道名特小吃快餐型食品。
具体实施方式
以下由特定的具体实施例说明本发明的实施方式,熟悉此技术的人士可由本说明书所揭露的内容轻易地了解本发明的其他优点及功效,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做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
一种泡食型米花糖包括以下重量份数的原料:糯米71份、植物油3份、饴糖3.5份、花生6份、核桃5份、芝麻1份、冰糖1份、红糖9份、花瓣0.5份、珍珠型汤圆50份。
该泡食型米花糖的制备方法如下:
选取颗粒完整的糯米用水浸泡10-12小时后洗净,蒸熟,晾干制成阴米;将植物油倒入锅中,加热到120-160℃时,再将阴米倒入锅中中炸成糯米花;
将花生、核桃去皮切碎,与芝麻一起放入锅中炒至3-5分钟备用;
将新鲜花瓣用蜂蜜渍化2到30天备用;或者将新鲜花瓣晾干或烘干后切碎备用;
采用糯米粉和水揉熟揉细,切成直径0.4mm至0.6mm的糯米团,再将糯米团经加热熟化干燥后即得珍珠型汤圆,将制备的珍珠型汤圆真空无菌密封袋包装备用;
将饴糖放入容器内,加入清水混合熬至温度130-140℃,将炸好的糯米花和经处理后的花生、核桃、芝麻、冰糖一起放入容器内搅拌均匀,然后倒入定型模板中,然后压实、切片制成块状或者饼状米花糖;将红糖制成块状或颗粒状红糖装入第一配料袋;将珍珠型汤圆装入第二配料袋中;将备好的花瓣装入第三配料袋中;将第一配料袋、第二配料袋、第三配料袋与块状或者饼状米花糖一起包装成盒。
实施例2
一种泡食型米花糖包括以下重量份数的原料:糯米60份、植物油4份、饴糖4.5份、花生8份、核桃7.5份、芝麻1.5份、冰糖1.5份、红糖12份、花瓣1份、珍珠型汤圆40份。
该泡食型米花糖的制备方法同实施例1。
实施例3
一种泡食型米花糖包括以下重量份数的原料:糯米65份、植物油3.5份、饴糖4份、花生7份、核桃6.2份、芝麻1.25份、冰糖1.25份、红糖10.5份、花瓣0.75份、珍珠型汤圆60份。
该泡食型米花糖的制备方法同实施例1。
实施例4
一种泡食型米花糖包括以下重量份数的原料:糯米62.5份、植物油3.25份、饴糖3.75份、花生6.5份、核桃5.6份、芝麻1.1份、冰糖1.1份、红糖9.5份、花瓣0.6份、珍珠型汤圆45份。
该泡食型米花糖的制备方法同实施例1。
实施例5
一种泡食型米花糖包括以下重量份数的原料:糯米68份、植物油3.75份、饴糖4.25份、花生7.5份、核桃6.8份、芝麻1.4份、冰糖1.4份、红糖11份、花瓣0.9份、珍珠型汤圆55份。
该泡食型米花糖的制备方法同实施例1。
随机抽取100位健康受试者,年龄为18~50岁对实施例1、实施例2、实施例3、实施例4和实施例5制备的米花糖与市售米花糖进行口感评定,每种产品口感评定前需要用矿泉水漱口,实施例和市售米花糖的试吃结果如表1,本发明实施例米花糖的食用方法为:食用时,先将米花糖置于桶中,再将红糖放入,加开水冲泡3-5分钟,搅拌后即可食用,市售米花糖的食用方法为加水直接冲泡食用;
表1:实施例和市售米花糖的试吃结果
试吃结果显示:实施例1、实施例2、实施例3、实施例4和实施例5制备的米花糖的口感最优人数均比市售的米花糖口感好,且实施例1的口感最好。通过受试者的描述,本发明实施例1、实施例2、实施例3、实施例4和实施例5与市售的米花糖作对比,本发明实施例的米花糖比市售的米花糖更能曾增加食用者的饱腹感,其中实施例1的饱腹感最优。
虽然,上文中已经用一般性说明及具体实施例对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (8)
1.一种泡食型米花糖,其特征在于,所述米花糖包括以下重量份数的原料:糯米60-71份、植物油3-4份、饴糖3.5-4.5份、花生6-8份、核桃5-7.5份、芝麻1-1.5份、冰糖1-1.5份、红糖9-12份、花瓣0.5-1份、珍珠型汤圆40-60份。
2.如权利要求1所述的一种泡食型米花糖,其特征在于,所述米花糖包括以下重量份数的原料:糯米71份、植物油3份、饴糖3.5份、花生6份、核桃5份、芝麻1份、冰糖1份、红糖9份、花瓣0.5份、珍珠型汤圆50份。
3.如权利要求1所述的一种泡食型米花糖,其特征在于,所述米花糖包括以下重量份数的原料:糯米60份、植物油4份、饴糖4.5份、花生8份、核桃7.5份、芝麻1.5份、冰糖1.5份、红糖12份、花瓣1份、珍珠型汤圆40份。
4.如权利要求1所述的一种泡食型米花糖,其特征在于,所述米花糖包括以下重量份数的原料:糯米65份、植物油3.5份、饴糖4份、花生7份、核桃6.2份、芝麻1.25份、冰糖1.25份、红糖10.5份、花瓣0.75份、珍珠型汤圆60份。
5.如权利要求1所述的一种泡食型米花糖,其特征在于,所述米花糖包括以下重量份数的原料:糯米62.5份、植物油3.25份、饴糖3.75份、花生6.5份、核桃5.6份、芝麻1.1份、冰糖1.1份、红糖9.5份、花瓣0.6份、珍珠型汤圆45份。
6.如权利要求1所述的一种泡食型米花糖,其特征在于,所述米花糖包括以下重量份数的原料:糯米68份、植物油3.75份、饴糖4.25份、花生7.5份、核桃6.8份、芝麻1.4份、冰糖1.4份、红糖11份、花瓣0.9份、珍珠型汤圆55份。
7.一种如权利要求1-6任一项所述的米花糖的制备方法,其特征在于,所述制备方法包括以下步骤:
选取颗粒完整的糯米用水浸泡10-12小时后洗净,蒸熟,晾干制成阴米;将植物油倒入锅中,加热到120-160℃时,再将阴米倒入锅中炸成糯米花;
将花生、核桃去皮切碎,与芝麻一起放入锅中炒至3-5分钟备用;
将新鲜花瓣用蜂蜜渍化2到30天备用;或者将新鲜花瓣晾干或烘干后切碎备用;
将饴糖放入容器内,加入清水混合熬至温度130-140℃,将炸好的糯米花和经处理后的花生、核桃、芝麻、冰糖一起放入容器内搅拌均匀,然后倒入定型模板中,然后压实、切片制成块状或者饼状米花糖;将红糖制成块状或颗粒状红糖装入第一配料袋;将珍珠型汤圆装入第二配料袋中;将备好的花瓣装入第三配料袋中;将第一配料袋、第二配料袋、第三配料袋与块状或者饼状米花糖一起包装成盒。
8.如权利要求7所述的米花糖的制备方法,其特征在于,所述珍珠型汤圆的制备方法如下:采用糯米粉和水混合均匀后揉捏成团,然后切成直径0.4mm至0.6mm的糯米团,再将糯米团加热熟化干燥后,真空无菌密封袋包装。
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