CN111713674A - 一种椰香涂层腰果的加工方法 - Google Patents
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Abstract
本发明提供了一种椰香涂层腰果的加工方法,该腰果由如下重量份的原料制成:腰果仁25‑35g、椰粒5‑15g、白砂糖4‑8g、葡萄糖粉6‑10g、葡萄糖浆5‑8g、食用盐3‑5g、食用香精2‑3g,所述的椰粒采用黄金椰粒制成,该腰果由如下重量份的原料制成:腰果仁35g、椰粒10g、白砂糖5g、葡萄糖粉6g、葡萄糖浆6g、食用盐5g、食用香精3g。有益效果:本发明所述的腰果通过在传统腰果的基础上增加椰粒,不仅使得该腰果具有一定的椰香,能够促进食用者的食欲,而且通过椰粒的加入使得该腰果的口感更好、营养更全,提高了腰果的营养价值。
Description
技术领域
本发明属于坚果加工技术领域,尤其是涉及一种椰香涂层腰果的加工方法。
背景技术
腰果,是双子叶植物纲、无患子目、漆树科、腰果属的一种植物。又名槚如树、鸡腰果、介寿果。常绿乔木,树干直立,高达10米。腰果是一种肾形坚果,无患子目漆树科腰果属。原产于美洲。
腰果有丰富的营养价值,可炒菜,也可作药用,为世界著名四大干果之一。它的食用部分是着生在假果顶端的肾形部分,长约25毫米,由青灰色至黄褐色(如果挑选时发现颜色白皙者,可能为漂白,切勿选购),果壳坚硬,里面包着种仁,甘甜如蜜,含有较高的热量,其热量来源主要是脂肪,其次是碳水化合物和蛋白质。
椰子,棕榈科椰子属植物,植株高大,乔木状,高15-30米,茎粗壮,有环状叶痕,基部增粗,常有簇生小根。叶柄粗壮,花序腋生,果卵球状或近球形,果腔含有胚乳(即“果肉”或种仁),胚和汁液(椰子水),花果期主要在秋季,椰汁及椰肉含水量蛋白质、果糖、葡萄糖、蔗糖、脂肪、维生素B1、维生素E、维生素C、钾、钙、镁等。椰肉色白如玉,芳香滑脆;椰汁清凉甘甜。椰肉、椰汁是老少皆宜的美味佳果。
腰果因其口味好,营养价值高,深受人们喜欢,然而现有的腰果多只是单独进行包装,然后被食用,不仅使得腰果本身的口感单一,无法增进食用者的食欲,而且使得腰果的营养价值较低。
发明内容
有鉴于此,本发明旨在提出一种椰香涂层腰果的加工方法,该腰果通过在传统腰果的基础上增加椰粒,不仅使得该腰果具有一定的椰香,能够促进食用者的食欲,而且通过椰粒的加入使得该腰果的口感更好、营养更全,提高了腰果的营养价值。
为达到上述目的,本发明的技术方案是这样实现的:
一种椰香涂层腰果的加工方法,该腰果由如下重量份的原料制成:腰果仁35-45g、椰粒5-15g、白砂糖4-8g、葡萄糖粉6-10g、葡萄糖浆5-8g、食用盐3-5g、食用香精2-3g。
进一步的,所述的椰粒采用黄金椰粒制成,黄金椰粒中椰肉含有蛋白质、碳水化合物、椰子油、糖类、维生素B1、B2、C等物质,椰子浆则含有果糖、葡萄糖、蔗糖、蛋白质、脂肪、维生素C、钙、磷、铁等物质。椰子果肉含油量为60%一65%,油内大部分脂肪酸为饱和脂肪酸,仅有很少的油酸与亚油酸,此外椰子肉尚含有一些蛋白质、蔗糖、葡萄糖,对皮肤的健美也有益处,黄金椰粒中含有丰富发蛋白质以及碳水化合物,能够使得该腰果的口感更好、营养更全。
进一步的,该腰果由如下重量份的原料制成:腰果仁45g、椰粒10g、白砂糖5g、葡萄糖粉6g、葡萄糖浆6g、食用盐5g、食用香精3g。
所述的腰果的制备方法,包括如下步骤:
步骤(1):取用上述重量份的腰果,并将腰果放置在预热好的油锅内进行炒制,直到腰果整体呈焦糖色为止;
步骤(2):取用上述重量份的白砂糖放入锅中加热融化,待白砂糖融化后向锅内加入葡糖糖浆,并均匀搅拌,制得混合糖浆备用;
步骤(3):将椰粒、葡萄糖粉、食用盐以及食用香精混合搅拌,制得混合裹料,备用;
步骤(4):将步骤(1)中炒制好的腰果放入到步骤(2)中所制得的混合糖浆中,使得糖浆均匀包裹在腰果外围;
步骤(5):将步骤(4)裹好糖浆的腰果放入到步骤(3)中所制得的混合裹料中,使得裹料均匀包裹在腰果外围;
步骤(6):待步骤(5)中的腰果放凉后,即可将该椰香涂层的腰果进行封袋包装。
进一步的,所述步骤(6)中每袋腰果可根据需要放置,能够确保腰果的合理食用。
进一步的,所述腰果的食用方法为:当需要食用该腰果时,只需将包装袋撕下一个开口,然后即可直接将腰果取出进行食用,使得该腰果的食用更加的便捷。
进一步的,该腰果的储存条件为:置于通风阴凉干燥处,避免高温和暴晒,能够有效增加该腰果的保存时长。
相对于现有技术,本发明所述的腰果具有以下优势:
本发明所述的腰果通过在传统腰果的基础上增加椰粒,不仅使得该腰果具有一定的椰香,能够促进食用者的食欲,而且通过椰粒的加入使得该腰果的口感更好、营养更全,提高了腰果的营养价值。
具体实施方式
除有定义外,以下实施例中所用的技术术语具有与本发明所属领域技术人员普遍理解的相同含义。
下面结合实施例来详细说明本发明。
实施例1
一种椰香涂层腰果的加工方法,该腰果由如下重量份的原料制成:腰果仁35-45g、椰粒5-15g、白砂糖4-8g、葡萄糖粉6-10g、葡萄糖浆5-8g、食用盐3-5g、食用香精2-3g。
本实施例中,所述的椰粒采用黄金椰粒制成,黄金椰粒中椰肉含有蛋白质、碳水化合物、椰子油、糖类、维生素B1、B2、C等物质,椰子浆则含有果糖、葡萄糖、蔗糖、蛋白质、脂肪、维生素C、钙、磷、铁等物质。椰子果肉含油量为60%一65%,油内大部分脂肪酸为饱和脂肪酸,仅有很少的油酸与亚油酸,此外椰子肉尚含有一些蛋白质、蔗糖、葡萄糖,对皮肤的健美也有益处,黄金椰粒中含有丰富发蛋白质以及碳水化合物,能够使得该腰果的口感更好、营养更全。
本实施例中,该腰果由如下重量份的原料制成:腰果仁45g、椰粒10g、白砂糖5g、葡萄糖粉6g、葡萄糖浆6g、食用盐5g、食用香精3g。
实施例2
所述的腰果的制备方法,包括如下步骤:
步骤(1):取用上述重量份的腰果,并将腰果放置在预热好的油锅内进行炒制,直到腰果整体呈焦糖色为止;
步骤(2):取用上述重量份的白砂糖放入锅中加热融化,待白砂糖融化后向锅内加入葡糖糖浆,并均匀搅拌,制得混合糖浆备用;
步骤(3):将椰粒、葡萄糖粉、食用盐以及食用香精混合搅拌,制得混合裹料,备用;
步骤(4):将步骤(1)中炒制好的腰果放入到所述步骤(2)中所制得的混合糖浆中,使得糖浆均匀包裹在腰果外围;
步骤(5):将步骤(4)裹好糖浆的腰果放入到步骤(3)中所制得的混合裹料中,使得裹料均匀包裹在腰果外围;
步骤(6):待步骤(5)中的腰果放凉后,即可将该具有椰香涂层的腰果进行封袋包装。
本实施例中,所述步骤(6)中每袋腰果可根据需要放置,如果袋装销售,建议每袋放入60-100g,方便使用,能够确保腰果的合理食用,此外,也可采用大包装零售,选择多样,方便产品销售推广。
本实施例中,所述腰果的食用方法为:当需要食用该腰果时,只需将包装袋撕下一个开口,然后即可直接将腰果取出进行食用,使得该腰果的食用更加的便捷。
本实施例中,该腰果的储存条件为:置于通风阴凉干燥处,避免高温和暴晒,能够有效增加该腰果的保存时长。
该腰果的营养价值表如下:
项目 | 每100克(g) | 营养素参考值% |
能量 | 2442千焦(kJ) | 29% |
蛋白质 | 17.7克(g) | 30% |
脂肪 | 41.1克(g) | 69% |
碳水化合物 | 36.5克(g) | 12% |
钠 | 121毫克(mg) | 6% |
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (7)
1.一种椰香涂层腰果的加工方法,其特征在于:该腰果由如下重量份的原料制成:腰果仁35-45g、椰粒5-15g、白砂糖4-8g、葡萄糖粉6-10g、葡萄糖浆5-8g、食用盐3-5g、食用香精2-3g。
2.根据权利要求1所述的腰果,其特征在于:所述的椰粒采用黄金椰粒制成。
3.根据权利要求1所述的腰果,其特征在于:该腰果由如下重量份的原料制成:腰果仁45g、椰粒10g、白砂糖5g、葡萄糖粉6g、葡萄糖浆6g、食用盐5g、食用香精3g。
4.权利要求1-3中任一项所述的腰果的制备方法,其特征在于:包括如下步骤:
步骤(1):取用上述重量份的腰果,并将腰果放置在预热好的油锅内进行炒制,直到腰果整体呈焦糖色为止;
步骤(2):取用上述重量份的白砂糖放入锅中加热融化,待白砂糖融化后向锅内加入葡糖糖浆,并均匀搅拌,制得混合糖浆备用;
步骤(3):将椰粒、葡萄糖粉、食用盐以及食用香精混合搅拌,制得混合裹料,备用;
步骤(4):将步骤(1)中炒制好的腰果放入到步骤(2)中所制得的混合糖浆中,使得糖浆均匀包裹在腰果外围;
步骤(5):将步骤(4)裹好糖浆的腰果放入到步骤(3)中所制得的混合裹料中,使得裹料均匀包裹在腰果外围;
步骤(6):待步骤(5)中的腰果放凉后,即可将该椰香涂层的腰果进行封袋包装。
5.根据权利要求4所述的腰果的制备方法,其特征在于:所述步骤(6)中每袋腰果重量可根据需要放置。
6.根据权利要求1所述的腰果,其特征在于:所述腰果的食用方法为:当需要食用该腰果时,只需将包装袋撕下一个开口,然后即可直接将腰果取出进行食用。
7.根据权利要求1所述的腰果,其特征在于:该腰果的储存条件为:置于通风阴凉干燥处,避免高温和暴晒。
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