CN111067070A - 一种蟹黄味瓜子仁及其制备方法 - Google Patents
一种蟹黄味瓜子仁及其制备方法 Download PDFInfo
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Abstract
本发明提供一种蟹黄味瓜子仁及其制备方法,涉及瓜子仁生产技术领域。所述瓜子仁由以下重量份的原料制成:油葵花籽仁40‑60份、混合粉40‑60份、蛋黄粉5‑8份、南瓜粉2‑4份、乳清蛋白粉4‑6份、营养增强剂6‑8份、蟹黄味调味粉3‑6份、柠檬酸钾2‑3份、乙基麦芽酚2‑3份、香草3‑5份、白砂糖10‑15份、去离子水10‑15份。本发明克服了现有技术的不足,不仅能够在瓜子仁里添加多种营养成分,并且对其进行有效保留和强化,防止营养成分的流失,营养价值高,还能有效提升瓜子仁的食用口感,使制得的蟹黄味瓜子仁香味浓郁、色泽均匀、酥脆度更佳,适宜推广。
Description
技术领域
本发明涉及瓜子仁生产技术领域,具体涉及一种蟹黄味瓜子仁及其制备方法。
背景技术
瓜子仁即葵花籽仁,不仅含丰富的蛋白质、脂肪、碳水化合物等物质,还含有人体不可缺少的微量元素。葵花籽对安定情绪、防止细胞衰老,预防成人疾病都有好处。它还具有治疗失眠、增强记忆力的作用。对贫血、癌症、高血压和神经衰弱也有一定的预防功效。
油葵的葵花籽具有更高的营养价值。一方面,油葵的营养更丰富,油葵亚油酸含量可达66%,有助于降低人体的血液胆固醇水平,有益于保护心血管健康。另一方面油葵颗粒短小,更易裹粉,这样在制作瓜子仁类食品时具有更高的优势。
蟹黄含有丰富的微量元素、胶原蛋白、钙、磷等多种人体必须的营养成份,营养丰富,可制作多种美食。因此,人们常常将葵花籽仁与蟹黄配合制备出蟹黄味瓜子仁。而目前蟹黄味瓜子仁在其制备过程中,存在产品酥脆度低、营养价值低等问题。
发明内容
针对现有技术不足,本发明提供一种蟹黄味瓜子仁及其制备方法,本发明克服了现有技术的不足,不仅能够在瓜子仁里添加多种营养成分,并且对其进行有效保留和强化,防止营养成分的流失,营养价值高,还能有效提升瓜子仁的食用口感,使制得的蟹黄味瓜子仁香味浓郁、色泽均匀、酥脆度更佳,适宜推广。
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:
一种蟹黄味瓜子仁,所述瓜子仁由以下重量份的原料制成:油葵花籽仁40-60份、混合粉40-60份、蛋黄粉5-8份、南瓜粉2-4份、乳清蛋白粉4-6份、营养增强剂6-8份、蟹黄味调味粉3-6份、柠檬酸钾2-3份、乙基麦芽酚2-3份、香草3-5份、白砂糖10-15份、去离子水10-15份;
所述营养增强剂的制备方法为:
(1)将低聚异麦芽糖倒入炒锅内,大火翻炒至熔为糖浆,后加入1倍体积的去离子水,搅拌溶解后备用;
(2)将甘氨酸锰、白藜芦醇和肉桂酸钾混合后加入上述步骤(1)中的糖液中,后将其混合液倒入磁力搅拌器中,搅拌均匀后备用;
(3)向上述步骤(2)中的混合液中加入富硒酵母,搅拌均匀后再将其混合物置于保温箱中,并在45-50℃下保温发酵1-2h备用。
优选的,所述瓜子仁由以下重量份的原料制成:油葵花籽仁50份、混合粉50份、蛋黄粉7份、南瓜粉3份、乳清蛋白粉5份、营养增强剂7份、蟹黄味调味粉5份、柠檬酸钾2.5份、乙基麦芽酚2.5份、香草4份、白砂糖13份、去离子水13份。
优选的,所述混合粉由糯米粉、变性淀粉、玉米淀粉和小麦粉以质量比为8:3:2:2混合而成。
优选的,所述营养增强剂中低聚异麦芽糖、甘氨酸锰、白藜芦醇、肉桂酸钾和富硒酵母以质量比为5:2:3:3:1混合而成。
优选的,所述蟹黄味调味粉由蟹黄粉、虾粉、八角、食盐、味精和鸡精以质量比为8:3:3:2:1:1混合而成。
所述瓜子仁的制备方法包括以下步骤:
(1)将混合粉、蛋黄粉、南瓜粉和乳清蛋白粉混合加入磁力搅拌器中,常温下先快速搅拌20-30min,再加入营养增强剂,后低速搅拌均匀后得裹衣料备用;
(2)将蟹黄味调味粉、柠檬酸钾、乙基麦芽酚和香草混合加入搅拌罐中,常温下搅拌均匀,后将其混合物置于烘烤箱中,升温至90-100℃后保温烘烤15-30min,再自然冷却至室温得增味料备用;
(3)向白砂糖内加入去离子水,搅拌溶解后得糖水备用;
(4)选取优质的油葵花籽仁,并一次性将其倒入圆形裹衣锅中,后加入糖水,转锅使油葵花籽仁充分浸润,再缓慢加入裹衣料使油葵花籽仁表面裹衣均匀且干燥后,再均匀加入少量糖水使其充分浸润,如此反复裹衣3-4次,得裹衣瓜子仁备用;
(5)将制得的裹衣瓜子仁迅速加入油炸锅中,升温至150-160℃后油炸8-12min至瓜子仁呈金黄色,后自然冷却至80-100℃,再将增味剂撒在瓜子仁上并混合均匀,再自然冷却至室温得到产品。
优选的,所述步骤(1)中先以100-110r/min的速度进行搅拌,后以60-70r/min的速度进行搅拌。
优选的,所述步骤(5)中油葵花籽仁裹衣后在5min之内加入油炸锅中。
本发明提供一种蟹黄味瓜子仁及其制备方法,与现有技术相比优点在于:
(1)本发明添加有蛋黄粉、南瓜粉、乳清蛋白粉以及特制的营养强化剂,能够在瓜子仁里添加钙、铁、蛋白质、脂肪、膳食纤维等多种营养成分,并且对其进行有效保留和强化,防止营养成分的流失,瓜子仁营养价值高,适宜推广;
(2)本发明还添加有柠檬酸钾、乙基麦芽酚和香草,能够有效提升瓜子仁的食用口感,使制得的蟹黄味瓜子仁香味浓郁、口味佳;
(3)本发明在裹衣过程中,通过反复进行浸润、裹衣的方式使得瓜子仁裹衣均匀,且裹衣料在瓜子仁表面得以分层,使得油炸后的瓜子仁色泽均匀、酥脆度更佳。
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:
一种蟹黄味瓜子仁,所述瓜子仁由以下重量份的原料制成:油葵花籽仁40份、混合粉40份、蛋黄粉5份、南瓜粉2份、乳清蛋白粉4份、营养增强剂6份、蟹黄味调味粉3份、柠檬酸钾2份、乙基麦芽酚2份、香草3份、白砂糖10份、去离子水10份;
所述营养增强剂的制备方法为:
(1)将低聚异麦芽糖倒入炒锅内,大火翻炒至熔为糖浆,后加入1倍体积的去离子水,搅拌溶解后备用;
(2)将甘氨酸锰、白藜芦醇和肉桂酸钾混合后加入上述步骤(1)中的糖液中,后将其混合液倒入磁力搅拌器中,搅拌均匀后备用;
(3)向上述步骤(2)中的混合液中加入富硒酵母,搅拌均匀后再将其混合物置于保温箱中,并在45-50℃下保温发酵1-2h备用。
其中,所述混合粉由糯米粉、变性淀粉、玉米淀粉和小麦粉以质量比为8:3:2:2混合而成;所述营养增强剂中低聚异麦芽糖、甘氨酸锰、白藜芦醇、肉桂酸钾和富硒酵母以质量比为5:2:3:3:1混合而成;所述蟹黄味调味粉由蟹黄粉、虾粉、八角、食盐、味精和鸡精以质量比为8:3:3:2:1:1混合而成。
所述瓜子仁的制备方法包括以下步骤:
(1)将混合粉、蛋黄粉、南瓜粉和乳清蛋白粉混合加入磁力搅拌器中,常温下先快速搅拌20-30min,再加入营养增强剂,后低速搅拌均匀后得裹衣料备用;
(2)将蟹黄味调味粉、柠檬酸钾、乙基麦芽酚和香草混合加入搅拌罐中,常温下搅拌均匀,后将其混合物置于烘烤箱中,升温至90-100℃后保温烘烤15-30min,再自然冷却至室温得增味料备用;
(3)向白砂糖内加入去离子水,搅拌溶解后得糖水备用;
(4)选取优质的油葵花籽仁,并一次性将其倒入圆形裹衣锅中,后加入糖水,转锅使油葵花籽仁充分浸润,再缓慢加入裹衣料使油葵花籽仁表面裹衣均匀且干燥后,再均匀加入少量糖水使其充分浸润,如此反复裹衣3-4次,得裹衣瓜子仁备用;
(5)将制得的裹衣瓜子仁迅速加入油炸锅中,升温至150-160℃后油炸8-12min至瓜子仁呈金黄色,后自然冷却至80-100℃,再将增味剂撒在瓜子仁上并混合均匀,再自然冷却至室温得到产品。
其中,所述步骤(1)中先以100-110r/min的速度进行搅拌,后以60-70r/min的速度进行搅拌;所述步骤(5)中油葵花籽仁裹衣后在5min之内加入油炸锅中。
实施例2:
一种蟹黄味瓜子仁,所述瓜子仁由以下重量份的原料制成:油葵花籽仁50份、混合粉50份、蛋黄粉7份、南瓜粉3份、乳清蛋白粉5份、营养增强剂7份、蟹黄味调味粉5份、柠檬酸钾2.5份、乙基麦芽酚2.5份、香草4份、白砂糖13份、去离子水13份;
所述营养增强剂的制备方法为:
(1)将低聚异麦芽糖倒入炒锅内,大火翻炒至熔为糖浆,后加入1倍体积的去离子水,搅拌溶解后备用;
(2)将甘氨酸锰、白藜芦醇和肉桂酸钾混合后加入上述步骤(1)中的糖液中,后将其混合液倒入磁力搅拌器中,搅拌均匀后备用;
(3)向上述步骤(2)中的混合液中加入富硒酵母,搅拌均匀后再将其混合物置于保温箱中,并在45-50℃下保温发酵1-2h备用。
其中,所述混合粉由糯米粉、变性淀粉、玉米淀粉和小麦粉以质量比为8:3:2:2混合而成;所述营养增强剂中低聚异麦芽糖、甘氨酸锰、白藜芦醇、肉桂酸钾和富硒酵母以质量比为5:2:3:3:1混合而成;所述蟹黄味调味粉由蟹黄粉、虾粉、八角、食盐、味精和鸡精以质量比为8:3:3:2:1:1混合而成。
所述瓜子仁的制备方法包括以下步骤:
(1)将混合粉、蛋黄粉、南瓜粉和乳清蛋白粉混合加入磁力搅拌器中,常温下先快速搅拌20-30min,再加入营养增强剂,后低速搅拌均匀后得裹衣料备用;
(2)将蟹黄味调味粉、柠檬酸钾、乙基麦芽酚和香草混合加入搅拌罐中,常温下搅拌均匀,后将其混合物置于烘烤箱中,升温至90-100℃后保温烘烤15-30min,再自然冷却至室温得增味料备用;
(3)向白砂糖内加入去离子水,搅拌溶解后得糖水备用;
(4)选取优质的油葵花籽仁,并一次性将其倒入圆形裹衣锅中,后加入糖水,转锅使油葵花籽仁充分浸润,再缓慢加入裹衣料使油葵花籽仁表面裹衣均匀且干燥后,再均匀加入少量糖水使其充分浸润,如此反复裹衣3-4次,得裹衣瓜子仁备用;
(5)将制得的裹衣瓜子仁迅速加入油炸锅中,升温至150-160℃后油炸8-12min至瓜子仁呈金黄色,后自然冷却至80-100℃,再将增味剂撒在瓜子仁上并混合均匀,再自然冷却至室温得到产品。
其中,所述步骤(1)中先以100-110r/min的速度进行搅拌,后以60-70r/min的速度进行搅拌;所述步骤(5)中油葵花籽仁裹衣后在5min之内加入油炸锅中。
实施例3:
一种蟹黄味瓜子仁,所述瓜子仁由以下重量份的原料制成:油葵花籽仁60份、混合粉60份、蛋黄粉8份、南瓜粉4份、乳清蛋白粉6份、营养增强剂8份、蟹黄味调味粉6份、柠檬酸钾3份、乙基麦芽酚3份、香草5份、白砂糖15份、去离子水15份;
所述营养增强剂的制备方法为:
(1)将低聚异麦芽糖倒入炒锅内,大火翻炒至熔为糖浆,后加入1倍体积的去离子水,搅拌溶解后备用;
(2)将甘氨酸锰、白藜芦醇和肉桂酸钾混合后加入上述步骤(1)中的糖液中,后将其混合液倒入磁力搅拌器中,搅拌均匀后备用;
(3)向上述步骤(2)中的混合液中加入富硒酵母,搅拌均匀后再将其混合物置于保温箱中,并在45-50℃下保温发酵1-2h备用。
其中,所述混合粉由糯米粉、变性淀粉、玉米淀粉和小麦粉以质量比为8:3:2:2混合而成;所述营养增强剂中低聚异麦芽糖、甘氨酸锰、白藜芦醇、肉桂酸钾和富硒酵母以质量比为5:2:3:3:1混合而成;所述蟹黄味调味粉由蟹黄粉、虾粉、八角、食盐、味精和鸡精以质量比为8:3:3:2:1:1混合而成。
所述瓜子仁的制备方法包括以下步骤:
(1)将混合粉、蛋黄粉、南瓜粉和乳清蛋白粉混合加入磁力搅拌器中,常温下先快速搅拌20-30min,再加入营养增强剂,后低速搅拌均匀后得裹衣料备用;
(2)将蟹黄味调味粉、柠檬酸钾、乙基麦芽酚和香草混合加入搅拌罐中,常温下搅拌均匀,后将其混合物置于烘烤箱中,升温至90-100℃后保温烘烤15-30min,再自然冷却至室温得增味料备用;
(3)向白砂糖内加入去离子水,搅拌溶解后得糖水备用;
(4)选取优质的油葵花籽仁,并一次性将其倒入圆形裹衣锅中,后加入糖水,转锅使油葵花籽仁充分浸润,再缓慢加入裹衣料使油葵花籽仁表面裹衣均匀且干燥后,再均匀加入少量糖水使其充分浸润,如此反复裹衣3-4次,得裹衣瓜子仁备用;
(5)将制得的裹衣瓜子仁迅速加入油炸锅中,升温至150-160℃后油炸8-12min至瓜子仁呈金黄色,后自然冷却至80-100℃,再将增味剂撒在瓜子仁上并混合均匀,再自然冷却至室温得到产品。
其中,所述步骤(1)中先以100-110r/min的速度进行搅拌,后以60-70r/min的速度进行搅拌;所述步骤(5)中油葵花籽仁裹衣后在5min之内加入油炸锅中。
实施例4:
检测市面上普通的蟹黄味瓜子仁和实施例1-3中的蟹黄味瓜子仁中营养物质的含量,将市面上的蟹黄味瓜子仁设为对照组,实施例1-3中的蟹黄味瓜子仁设为实验组1-3,检测蟹黄味瓜子仁中蛋白质、脂肪、膳食纤维和微量元素的含量,其检测结果如表1所示:
表1
组别 | 蛋白质/% | 脂肪/% | 膳食纤维/% | 微量元素/% |
对照组 | 11.06 | 22.24 | 0.8 | 1.7 |
实验组1 | 19.32 | 29.70 | 3.5 | 3.4 |
实验组2 | 21.15 | 30.68 | 3.9 | 4.6 |
实验组3 | 20.47 | 28.53 | 3.2 | 3.8 |
由表1可知,实施例1-3所制得的蟹黄味瓜子仁其蛋白质、脂肪、膳食纤维和微量元素的含量均高于普通的蟹黄味瓜子仁,且实施例2制得的蟹黄味瓜子仁营养成分最高。
实施例5:
检测市面上普通的蟹黄味瓜子仁和实施例1-3所得蟹黄味瓜子仁的食用口感,将市面上普通的蟹黄味瓜子仁设置为对照组,实施例1-3制得的蟹黄味瓜子仁设置为实验组1-3,选择20名食品品尝志愿者,品尝4种瓜子仁并对其香味、色泽、酥脆感、口味进行评价,总分为10分,取其平均值,具体检测结果如表2所示:
表2
组别 | 香味 | 色泽 | 酥脆感 | 口味 |
对照组 | 5.3 | 6.2 | 6.7 | 5.9 |
实验组1 | 7.8 | 8.4 | 8.5 | 8.0 |
实验组2 | 8.6 | 8.9 | 9.0 | 8.8 |
实验组3 | 8.2 | 8.1 | 8.3 | 8.7 |
由表2可知,实施例1-3所制得的蟹黄味瓜子仁其香味、色泽、酥脆感和口味均优于普通的蟹黄味瓜子仁,且实施例2制得的蟹黄味瓜子仁其口感最佳。
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)
1.一种蟹黄味瓜子仁,其特征在于,所述瓜子仁由以下重量份的原料制成:油葵花籽仁40-60份、混合粉40-60份、蛋黄粉5-8份、南瓜粉2-4份、乳清蛋白粉4-6份、营养增强剂6-8份、蟹黄味调味粉3-6份、柠檬酸钾2-3份、乙基麦芽酚2-3份、香草3-5份、白砂糖10-15份、去离子水10-15份;
所述营养增强剂的制备方法为:
(1)将低聚异麦芽糖倒入炒锅内,大火翻炒至熔为糖浆,后加入1倍体积的去离子水,搅拌溶解后备用;
(2)将甘氨酸锰、白藜芦醇和肉桂酸钾混合后加入上述步骤(1)中的糖液中,后将其混合液倒入磁力搅拌器中,搅拌均匀后备用;
(3)向上述步骤(2)中的混合液中加入富硒酵母,搅拌均匀后再将其混合物置于保温箱中,并在45-50℃下保温发酵1-2h备用。
2.根据权利要求1所述的一种蟹黄味瓜子仁,其特征在于,所述瓜子仁由以下重量份的原料制成:油葵花籽仁50份、混合粉50份、蛋黄粉7份、南瓜粉3份、乳清蛋白粉5份、营养增强剂7份、蟹黄味调味粉5份、柠檬酸钾2.5份、乙基麦芽酚2.5份、香草4份、白砂糖13份、去离子水13份。
3.根据权利要求1所述的一种蟹黄味瓜子仁,其特征在于,所述混合粉由糯米粉、变性淀粉、玉米淀粉和小麦粉以质量比为8:3:2:2混合而成。
4.根据权利要求1所述的一种蟹黄味瓜子仁,其特征在于,所述营养增强剂中低聚异麦芽糖、甘氨酸锰、白藜芦醇、肉桂酸钾和富硒酵母以质量比为5:2:3:3:1混合而成。
5.根据权利要求1所述的一种蟹黄味瓜子仁,其特征在于,所述蟹黄味调味粉由蟹黄粉、虾粉、八角、食盐、味精和鸡精以质量比为8:3:3:2:1:1混合而成。
6.一种蟹黄味瓜子仁的制备方法,其特征在于,所述瓜子仁的制备方法包括以下步骤:
(1)将混合粉、蛋黄粉、南瓜粉和乳清蛋白粉混合加入磁力搅拌器中,常温下先快速搅拌20-30min,再加入营养增强剂,后低速搅拌均匀后得裹衣料备用;
(2)将蟹黄味调味粉、柠檬酸钾、乙基麦芽酚和香草混合加入搅拌罐中,常温下搅拌均匀,后将其混合物置于烘烤箱中,升温至90-100℃后保温烘烤15-30min,再自然冷却至室温得增味料备用;
(3)向白砂糖内加入去离子水,搅拌溶解后得糖水备用;
(4)选取优质的油葵花籽仁,并一次性将其倒入圆形裹衣锅中,后加入糖水,转锅使油葵花籽仁充分浸润,再缓慢加入裹衣料使油葵花籽仁表面裹衣均匀且干燥后,再均匀加入少量糖水使其充分浸润,如此反复裹衣3-4次,得裹衣瓜子仁备用;
(5)将制得的裹衣瓜子仁迅速加入油炸锅中,升温至150-160℃后油炸8-12min至瓜子仁呈金黄色,后自然冷却至80-100℃,再将增味剂撒在瓜子仁上并混合均匀,再自然冷却至室温得到产品。
7.根据权利要求1所述的一种蟹黄味瓜子仁的制备方法,其特征在于,所述步骤(1)中先以100-110r/min的速度进行搅拌,后以60-70r/min的速度进行搅拌。
8.根据权利要求1所述的一种蟹黄味瓜子仁的制备方法,其特征在于,所述步骤(5)中油葵花籽仁裹衣后在5min之内加入油炸锅中。
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