CN111743132A - 一种烘炒黑芝麻腰果及其制配方法 - Google Patents
一种烘炒黑芝麻腰果及其制配方法 Download PDFInfo
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Abstract
本发明提供了一种烘炒黑芝麻腰果及其制配方法，该黑芝麻腰果由如下重量份的原料制成：腰果仁40‑50g、食用马铃薯淀粉5‑10g、小麦粉8‑12g、黑芝麻粉20‑30g、白砂糖20‑35g、桑葚粉5‑10g、山药粉4‑6g、芡实粉3‑6g、茯苓粉6‑10g、黑豆粉5‑8g、燕麦粉5‑10g、食用盐6‑10g、食品添加剂3‑8g，所述的食品添加剂为黄原胶。本发明所述的黑芝麻腰果通过在腰果仁外侧包裹五谷杂粮粉以及具有养生功能的粉，不仅使得该黑芝麻腰果的营养更加的全面，口感更好，而且使得该黑芝麻腰果具有延缓衰老、美容养颜、提高人体免疫力、改善人体睡眠、降血糖等多种养生功效，极大的提高了该黑芝麻腰果的营养价值。
Description
技术领域
本发明属于坚果加工技术领域，尤其是涉及一种烘炒黑芝麻腰果及其制配方法。
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。
黑芝麻为胡麻科芝麻的黑色种子，也叫胡麻，油麻，巨胜，脂麻，分布于安徽、湖北、贵州、云南、广西、四川等地。
黑芝麻含有大量的脂肪和蛋白质，还含有糖类、维生素A、维生素E、卵磷脂、钙、铁、铬等营养成分。有健胃、保肝、促进红细胞生长的作用及乌发、美容等功效。
腰果因其丰富的营养价值，广泛为人们食用，然而现有的黑芝麻腰果主要是通过在腰果仁外侧包裹一层糖浆，然后再将黑芝麻洒在腰果仁外侧制得，由该种方法所加工的黑芝麻腰果仁，营养成分较为单一，且口感较差，此外，由该种方法所加工处的黑芝麻腰果仁养生工序也较差，导致黑芝麻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烘炒黑芝麻腰果及其制配方法，该黑芝麻腰果通过在腰果仁外侧包裹五谷杂粮粉以及具有养生功能的粉，不仅使得该黑芝麻腰果的营养更加的全面，口感更好，而且使得该黑芝麻腰果具有延缓衰老、美容养颜、提高人体免疫力、改善人体睡眠、降血糖等多种养生功效，极大的提高了该黑芝麻腰果的营养价值。
为达到上述目的，本发明的技术方案是这样实现的：
一种烘炒黑芝麻腰果及其制配方法，该黑芝麻腰果由如下重量份的原料制成：腰果仁40-50g、食用马铃薯淀粉5-10g、小麦粉8-12g、黑芝麻粉20-30g、白砂糖20-35g、桑葚粉5-10g、山药粉4-6g、芡实粉3-6g、茯苓粉6-10g、黑豆粉5-8g、燕麦粉5-10g、食用盐6-10g、食品添加剂3-8g。
进一步的，所述的食品添加剂为黄原胶，黄原胶具有独特的流变性，良好的水溶性、对热及酸碱的稳定性、与多种盐类有很好的相容性，黄原胶可控制产品的流变性、结构、风味及外观形态，其假塑性又可保证良好的口感。
进一步的，所述的黑芝麻腰果由包括如下重量份的原料制成：腰果仁45g、食用马铃薯淀粉8g、小麦粉10g、黑芝麻粉25g、白砂糖30g、桑葚粉8g、山药粉5g、芡实粉5g、茯苓粉7g、黑豆粉7g、燕麦粉6g、食用盐7g、食品添加剂6g。
进一步的，所述的食用马铃薯淀粉可改善产品的口感和咀嚼性,增加弹性和细腻度,而且能有效防止糖体变形和变色,延长产品保质期；所述的小麦粉中含有蛋白质、淀粉、脂肪、维生素和无机盐等，碳水化物含量在70%以上，是人体能量的主要来源，所述的黑芝麻的抗氧化能力非常强，能够消除人体内的自由基，减缓衰老，黑芝麻含有丰富的亚油酸，也是人体无法生产又必需的一种脂肪酸，能够阻碍胆固醇合成限速酶，减低血清内胆固醇的水平，黑芝麻的补钙作用也是非常好的，相对于牛奶鸡蛋来说，补钙还不如吃黑芝麻更好，黑芝麻中的芝麻素能够促进乙醇的代谢，能够有效的减少因为乙醇而导致对肝脏造成的危害，黑芝麻粉具有延缓衰老、补肝肾、润五脏，强筋骨、益气力、延年益寿等作用；所述的桑葚粉具有补益肝肾、滋阴养血、清肝明目、解酒、改善睡眠、提高人体免疫力、延缓衰老、美容养颜、降低血脂、防癌的功效；所述的山药粉具有健脾、补肺、固肾、益精、助消化、降血糖等多种功效；所述的芡实粉具有滋补强壮、补中益气、固肾涩精、补脾止泻、益肾止渴、开胃进食、助气培元的功效；所述的茯苓粉具有利水渗湿、健脾和胃、宁心安神的作用；所述的黑豆粉具有美容养颜、延缓老化的功效；所述的燕麦粉具有降低血胆固醇、控制血糖、改善便秘、促进伤口愈合、预防骨质疏松的功效。
所述的黑芝麻腰果的制备方法，包括如下步骤：
（1）将腰果仁在加有植物油的锅中炒熟，并捞出备用；
（2）将食用马铃薯淀粉、小麦粉、黑芝麻粉、桑葚粉、山药粉、芡实粉、茯苓粉、黑豆粉、燕麦粉、食用盐以及食品添加剂均匀混合，并取出备用；
（3）将白砂糖放入锅中加热融化，制成淡色的糖浆；
（4）将步骤（1）中所制得的每颗腰果仁上均匀包裹所述步骤（3）中所制得的糖浆，然后将包裹有糖浆的腰果仁在步骤（2）中所制得的混合粉料中滚动，以使得混合粉料均匀包裹在腰果仁外侧；
（5）将步骤（4）中所制得的腰果仁进行分袋包装，即可制得该黑芝麻腰果仁。
进一步的，所述步骤（1）中炒制的预热温度为150-160℃，能够确保腰果仁的炒制质量。
进一步的，该黑芝麻腰果仁开袋即可食用，保质期为八个月。
相对于现有技术，本发明所述的黑芝麻腰果具有以下优势：
本发明所述的黑芝麻腰果通过在腰果仁外侧包裹五谷杂粮粉以及具有养生功能的粉，不仅使得该黑芝麻腰果的营养更加的全面，口感更好，而且使得该黑芝麻腰果具有延缓衰老、美容养颜、提高人体免疫力、改善人体睡眠、降血糖等多种养生功效，极大的提高了该黑芝麻腰果的营养价值。
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
一种烘炒黑芝麻腰果及其制配方法，该黑芝麻腰果由如下重量份的原料制成：腰果仁40-50g、食用马铃薯淀粉5-10g、小麦粉8-12g、黑芝麻粉20-30g、白砂糖20-35g、桑葚粉5-10g、山药粉4-6g、芡实粉3-6g、茯苓粉6-10g、黑豆粉5-8g、燕麦粉5-10g、食用盐6-10g、食品添加剂3-8g。
本实施例中，所述的食品添加剂为黄原胶，黄原胶具有独特的流变性，良好的水溶性、对热及酸碱的稳定性、与多种盐类有很好的相容性，黄原胶可控制产品的流变性、结构、风味及外观形态，其假塑性又可保证良好的口感。
本实施例中，所述的黑芝麻腰果由包括如下重量份的原料制成：腰果仁45g、食用马铃薯淀粉8g、小麦粉10g、黑芝麻粉25g、白砂糖30g、桑葚粉8g、山药粉5g、芡实粉5g、茯苓粉7g、黑豆粉7g、燕麦粉6g、食用盐7g、食品添加剂6g。
本实施例中，所述的食用马铃薯淀粉可改善产品的口感和咀嚼性,增加弹性和细腻度,而且能有效防止糖体变形和变色,延长产品保质期；所述的小麦粉中含有蛋白质、淀粉、脂肪、维生素和无机盐等，碳水化物含量在70%以上，是人体能量的主要来源，所述的黑芝麻的抗氧化能力非常强，能够消除人体内的自由基，减缓衰老，黑芝麻含有丰富的亚油酸，也是人体无法生产又必需的一种脂肪酸，能够阻碍胆固醇合成限速酶，减低血清内胆固醇的水平，黑芝麻的补钙作用也是非常好的，相对于牛奶鸡蛋来说，补钙还不如吃黑芝麻更好，黑芝麻中的芝麻素能够促进乙醇的代谢，能够有效的减少因为乙醇而导致对肝脏造成的危害，黑芝麻粉具有延缓衰老、补肝肾、润五脏，强筋骨、益气力、延年益寿等作用；所述的桑葚粉具有补益肝肾、滋阴养血、清肝明目、解酒、改善睡眠、提高人体免疫力、延缓衰老、美容养颜、降低血脂、防癌的功效；所述的山药粉具有健脾、补肺、固肾、益精、助消化、降血糖等多种功效；所述的芡实粉具有滋补强壮、补中益气、固肾涩精、补脾止泻、益肾止渴、开胃进食、助气培元的功效；所述的茯苓粉具有利水渗湿、健脾和胃、宁心安神的作用；所述的黑豆粉具有美容养颜、延缓老化的功效；所述的燕麦粉具有降低血胆固醇、控制血糖、改善便秘、促进伤口愈合、预防骨质疏松的功效。
实施例2
所述的黑芝麻腰果的制备方法，包括如下步骤：
（1）将腰果仁在加有植物油的锅中炒熟，并捞出备用；
（2）将食用马铃薯淀粉、小麦粉、黑芝麻粉、桑葚粉、山药粉、芡实粉、茯苓粉、黑豆粉、燕麦粉、食用盐以及食品添加剂均匀混合，并取出备用；
（3）将白砂糖放入锅中加热融化，制成淡色的糖浆；
（4）将步骤（1）中所制得的每颗腰果仁上均匀包裹所述步骤（3）中所制得的糖浆，然后将包裹有糖浆的腰果仁在步骤（2）中所制得的混合粉料中滚动，以使得混合粉料均匀包裹在腰果仁外侧；
（5）将步骤（4）中所制得的腰果仁进行分袋包装，即可制得该黑芝麻腰果仁。
本实施例中，所述步骤（1）中炒制的预热温度为150-160℃，能够确保腰果仁的炒制质量。
本实施例中，该黑芝麻腰果仁开袋即可食用，保质期为八个月。
该黑芝麻腰果的营养成分表如下：
| 项目 | 每100克（g） | NRV% |
| 能量 | 2271kJ | 27% |
| 蛋白质 | 16.5g | 23% |
| 脂肪 | 47.1g | 79% |
| 碳水化合物 | 34.1g | 11% |
| 钠 | 177mg | 9% |
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 (6)
1.一种烘炒黑芝麻腰果及其制配方法，其特征在于：该黑芝麻腰果由如下重量份的原料制成：腰果仁40-50g、食用马铃薯淀粉5-10g、小麦粉8-12g、黑芝麻粉20-30g、白砂糖20-35g、桑葚粉5-10g、山药粉4-6g、芡实粉3-6g、茯苓粉6-10g、黑豆粉5-8g、燕麦粉5-10g、食用盐6-10g、食品添加剂3-8g。
2.根据权利要求1所述的黑芝麻腰果，其特征在于：所述的食品添加剂为黄原胶。
3.根据权利要求1所述的黑芝麻腰果，其特征在于：所述的黑芝麻腰果由包括如下重量份的原料制成：腰果仁45g、食用马铃薯淀粉8g、小麦粉10g、黑芝麻粉25g、白砂糖30g、桑葚粉8g、山药粉5g、芡实粉5g、茯苓粉7g、黑豆粉7g、燕麦粉6g、食用盐7g、食品添加剂6g。
4.权利要求1-3中任一项所述的黑芝麻腰果的制备方法，其特征在于：包括如下步骤：
将腰果仁在加有植物油的锅中炒熟，并捞出备用；
将食用马铃薯淀粉、小麦粉、黑芝麻粉、桑葚粉、山药粉、芡实粉、茯苓粉、黑豆粉、燕麦粉、食用盐以及食品添加剂均匀混合，并取出备用；
将白砂糖放入锅中加热融化，制成淡色的糖浆；
将步骤（1）中所制得的每颗腰果仁上均匀包裹所述步骤（3）中所制得的糖浆，然后将包裹有糖浆的腰果仁在步骤（2）中所制得的混合粉料中滚动，以使得混合粉料均匀包裹在腰果仁外侧；
将步骤（4）中所制得的腰果仁进行分袋包装，即可制得该黑芝麻腰果仁。
5.根据权利要求4所述的黑芝麻腰果的制备方法，其特征在于：所述步骤（1）中炒制的预热温度为150-160℃。
6.根据权利要求1所述的黑芝麻腰果，其特征在于：该黑芝麻腰果仁开袋即可食用，保质期为八个月。
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