CN110934271A - 一种榴莲皮瓤脆片及其制作方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/38—Puffing or expanding by heating
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Abstract
一种榴莲皮瓤脆片及其制作方法，它由18％的榴莲皮瓤粉、45％的玉米粉、13.5％的大米粉、9％的大豆粉、0.68％的食盐、1.8％的白砂糖、0.6％的味精、0.09％的5’‑呈味核苷酸二钠、2.26％的酵母抽提物、0.9％的泡打粉、0.45％的碳酸钙、0.9％的硬脂酸镁、0.07％的榴莲香精和6.75％的饮用水组成。它的制作方法是先将榴莲果皮上的白色皮瓤取下切块，酶解、干燥后粉碎，与其他辅料混合后膨化，再整形，最后包装，让榴莲皮瓤食用方便、营养美味。
Description
技术领域
本发明属于一种以榴莲皮瓤为原料的休闲食品及其制作方法。
背景技术
榴莲是一种锦葵目、木棉科巨型热带常绿乔木榴梿树的果实。榴莲的营养价值很高，它含有很高的糖份，并且含淀粉11％，糖分13％，蛋白质3％，还有多种维生素，脂肪，钙，铁和磷等。榴莲果中氨基酸的种类齐全，含量丰富，除色氨酸外，还含有7种人体必需氨基酸，其中，谷氨酸含量特别高。榴莲性热，可以活血散寒，缓解痛经，特别适合受痛经困扰的女性食用；它还能改善腹部寒凉的症状，可以促使体温上升，是寒性体质者的理想补品。榴莲营养价值极高，经常食用可以强身健体，健脾补气，补肾壮阳，暖和身体。
通常情况下，人们只食用榴莲果肉而将榴莲果皮扔掉。而现代医学研究表明，从榴莲果皮中提取出的蛋白水解酶，口服后能加强体内纤维蛋白的水解，能将血液凝块溶解，改善体液的局部循环，从而使炎症和水肿消除，临床可用作抗水肿和消炎药。榴梿蛋白酶与抗菌素、化疗药物并用，能促进药物对病灶的渗透，可用于多种原因导致的炎症、水肿和血栓等病症，如支气管炎、急性肺炎、乳腺炎、视网膜炎等，治疗老年性瘙痒病的疗效较好。另外，榴莲果皮气味清香，并无榴莲果肉相同的刺激性味道，更适合于大多数人食用。因此，榴莲果皮具有相当高的食用价值。
但是榴莲皮质地坚硬、纤维含量高，食用很不方便。市场上缺少一种以榴莲果皮为主要原料，而且又是广大消费者非常喜爱的休闲食品。
发明内容
为了满足广大消费者对榴莲果皮食用方便的需求，本发明提供一种榴莲皮瓤脆片及其制作方法。
本发明解决其技术问题所采用的技术方案是：先将榴莲果皮上的白色皮瓤取下切块，酶解、干燥后粉碎，与其他辅料混合后膨化，再整形，最后包装。
本发明的有益效果是，让榴莲皮瓤食用方便、营养美味。
具体实施方案
1、前处理。人工将榴莲果皮上的白色皮瓤剥离，再用切丁机将其切成大小在3-5厘米之间的小块。
2、酶解。将切好的榴莲皮瓤放入酶解罐，加入5倍重量的水，加热并保持水温在50-55℃之间，再加入纤维素酶，纤维素酶与水的比例为0.2∶1000，搅拌均匀后酶解2小时。
3、干燥。将酶解后的榴莲皮瓤滤干水分后用干燥机干燥，干燥至水分含量小于10％。
4、粉碎。用粉碎机将干燥后的榴莲皮瓤粉碎至150-180微米的粒度。
5、配料。使用混合机将榴莲皮瓤粉与各辅料按照配料比例混合均匀，配料比例为：榴莲皮瓤粉18％、玉米粉45％、大米粉13.5％、大豆粉9％、食盐0.68％、白砂糖1.8％、味精0.6％、5’-呈味核苷酸二钠0.09％、酵母抽提物2.26％、泡打粉0.9％、碳酸钙0.45％、硬脂酸镁0.9％、榴莲香精0.07％、饮用水6.75％。
6、膨化。将混合均匀的原辅料上料进双螺杆膨化机进行膨化。膨化主机的温度设定为：I区60℃，II区120℃，III区150℃。
7、整形。将膨化好的榴莲皮瓤脆片根据市场需要，用整形机整形至相应的形状。
8、包装。按照销售需要对产品进行包装。
Claims (1)
1.一种榴莲皮瓤脆片及其制作方法，其特征在于：该榴莲皮瓤脆片由18％的榴莲皮瓤粉、45％的玉米粉、13.5％的大米粉、9％的大豆粉、0.68％的食盐、1.8％的白砂糖、0.6％的味精、0.09％的5’-呈味核苷酸二钠、2.26％的酵母抽提物、0.9％的泡打粉、0.45％的碳酸钙、0.9％的硬脂酸镁、0.07％的榴莲香精和6.75％的饮用水组成。其制作方法是：先将榴莲果皮上的白色皮瓤取下切块，酶解、干燥后粉碎，与其他辅料混合后膨化，再整形，最后包装。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111887442A (zh) * | 2020-09-04 | 2020-11-06 | 刘云博 | 一种水果壳回收装置 |
| CN115736219A (zh) * | 2022-11-16 | 2023-03-07 | 珠海天禾食品有限公司 | 一种含酵母抽提物的香气稳定的榴莲酱及其制备工艺 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105816489A (zh) * | 2016-04-19 | 2016-08-03 | 贺灿炎 | 一种榴莲壳提取物的制备方法及其应用 |
| CN108813079A (zh) * | 2018-06-20 | 2018-11-16 | 浙江大学 | 一种保健榴莲白瓤果脯及其制备方法 |
| CN109527463A (zh) * | 2018-11-30 | 2019-03-29 | 天津农学院 | 一种花果渣膨化脆片的研制及其制备方法 |
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- 2019-05-23 CN CN201910450717.9A patent/CN110934271A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105816489A (zh) * | 2016-04-19 | 2016-08-03 | 贺灿炎 | 一种榴莲壳提取物的制备方法及其应用 |
| CN108813079A (zh) * | 2018-06-20 | 2018-11-16 | 浙江大学 | 一种保健榴莲白瓤果脯及其制备方法 |
| CN109527463A (zh) * | 2018-11-30 | 2019-03-29 | 天津农学院 | 一种花果渣膨化脆片的研制及其制备方法 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111887442A (zh) * | 2020-09-04 | 2020-11-06 | 刘云博 | 一种水果壳回收装置 |
| CN115736219A (zh) * | 2022-11-16 | 2023-03-07 | 珠海天禾食品有限公司 | 一种含酵母抽提物的香气稳定的榴莲酱及其制备工艺 |
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