CN111887414A - 一种原味保鲜的半固态甜杏仁调味品及其制备方法 - Google Patents
一种原味保鲜的半固态甜杏仁调味品及其制备方法 Download PDFInfo
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Abstract
本发明的原味保鲜的半固态甜杏仁调味品及其制备方法属于调味品领域,原料的重量和配比如下:甜杏仁蓉状颗粒40%‑50%、植物油30%‑40%、甜杏仁油5%‑10%、大米粉5%‑10%、食用盐适量,所述植物油为加热至100°‑120°后放凉的熟油。该甜杏仁调味品不需要加入防腐剂,没有改变甜杏仁原有特质即可保鲜,最大程度地保持了甜杏仁原有颜色、口味和营养成分。本发明在甜杏仁调味品中加入大米粉,大米粉由炒熟的大米研磨得到,炒熟的大米本身散发诱人的香味,增加甜杏仁调味品的风味。还可以将大米粉替换成富硒大米粉,富硒大米粉不仅能增加甜杏仁调味品的风味,还能提高甜杏仁调味品中硒元素的含量,提高其营养价值。
Description
技术领域
本发明属于调味品领域,具体为一种原味保鲜的半固态甜杏仁调味品及其制备方法。
背景技术
甜杏仁具有丰富的营养价值,特别是富含蛋白质、脂肪、矿物质和维生素,营养价值很高。目前,市场上常见的甜杏仁相关的食品有甜杏仁露、即食坚果、甜杏仁酱等。而甜杏仁酱的常规包括发酵、油炸、蒸煮、腌制、制成干粉等方法制作,这种制作方法无法保持原有原料的特有特性特质,无法保持原料的原有颜色和口味。
新鲜大米炒熟后不仅本身散发出诱人的香味,而且现代营养学认为,大米炒熟后,能够健脾排毒、去湿气,还能有一定的瘦身效果。
现代营养学认为,杏叶可以促进脑部血液循环,对于治疗心脑血管疾病具有一定功效。而且对于失眠、记忆力衰退具有良好的功效。
发明内容
本发明的目的在于提供一种可保持原料的原有颜色和口味的甜杏仁调味品,以填补市场空白。
为了解决上述技术问题,本发明提供一种原味保鲜的半固态甜杏仁调味品,原料的重量和配比如下:甜杏仁蓉状颗粒40%-50%、植物油30%-40%、甜杏仁油5%-10%、食用盐适量,所述植物油为加热至100°-120°后放凉的熟油。
优选地,原料还包括大米粉5%-10%,所述大米粉为富硒大米粉。
优选地,原料还包括鸡精或者味精适量。
优选地,所述富硒大米粉由富硒大米炒制后研磨得到。
另外,本发明还提供了上述原味保鲜的半固态甜杏仁调味品的制备方法,包括以下步骤:
步骤一、用专业夹层慢热设备分别加热植物油和甜杏仁油至100°-120°,无起油烟为准,然后自然放凉;
步骤二、挑选新鲜甜杏仁,去除杂质,将甜杏仁在清水中浸泡1.5-2天,然后去皮;
步骤三、将甜杏仁制成甜杏仁蓉状颗粒,然后沥水后自然沥干;
步骤四、将自然沥干的甜杏仁蓉状颗粒和植物油、甜杏仁油混合均匀;
步骤五、加入将大米粉,搅拌均匀;
步骤六、加入食用盐,搅拌均匀;
步骤七、紫外灭菌后,再次搅拌均匀,包装好后微波灭菌。
优选地,步骤五中所述富硒大米粉的制备方法为:
步骤一、准备富硒大米,去除杂质;
步骤二、将富硒大米翻炒,温度保持在40°-50°,翻炒10-15分钟;
步骤三、将富硒大米研磨成富硒大米粉。
优选地,所述甜杏仁蓉状颗粒的粒度为2mm-4mm。
优选地,步骤三中甜杏仁蓉状颗粒自然沥干后的湿度与新鲜状态的甜杏仁的湿度相同。
优选地,步骤一中的植物油和甜杏仁油加热在甜杏仁蓉状颗粒制作的前一天完成。
优选地,步骤四中自然沥干的甜杏仁蓉状颗粒在2个小时内加入植物油和甜杏仁油中。
与现有技术相比,本发明的特点和有益效果为:
(1)本发明将甜杏仁制成蓉状颗粒,然后加入到放凉的熟植物油和甜杏仁油中,并加入大米粉和食用盐,搅拌均匀,灭菌包装后,得到可直接食用的甜杏仁调味品。该甜杏仁调味品不需要加入防腐剂,没有改变甜杏仁原有特质即可保鲜,最大程度地保持了甜杏仁原有颜色、口味和营养成分。
(2)本发明在甜杏仁调味品中加入大米粉,大米粉由炒熟的大米研磨得到,炒熟的大米本身散发诱人的香味,增加甜杏仁调味品的风味。还可以将大米粉替换成富硒大米粉,选用市售富硒大米炒熟后研磨成粉末,富硒大米粉不仅能增加甜杏仁调味品的风味,还能提高甜杏仁调味品中硒元素的含量,提高其营养价值。
(3)本发明中加入放凉的熟甜杏仁油,甜杏仁油可以采用榨油机榨取。甜杏仁油具有很高的营养价值,而且气味清香,可以增加甜杏仁调味品的风味。
(4)本发明的甜杏仁调味品以甜杏仁为主料,具备了甜杏仁的药性和功效,而且风味鲜美,开盖即食,产品应用广范,适用于南北各式火锅、各式菜肴、各式熟食、各式烧烤、各式面食等,以百搭调料著称。药食同源,具有很好的市场前景。
具体实施方式
为使本发明实现的技术手段、创新特征、达成目的与功效易于明白了解,下面对本发明进一步说明。
在此记载的实施例为本发明的特定的具体实施方式,用于说明本发明的构思,均是解释性和示例性的,不应解释为对本发明实施方式及本发明范围的限制。除在此记载的实施例外,本领域技术人员还能够基于本申请权利要求书和说明书所公开的内容采用显而易见的其它技术方案,这些技术方案包括采用对在此记载的实施例的做出任何显而易见的替换和修改的技术方案。
本发明提供一种原味保鲜的半固态甜杏仁调味品,原料的重量和配比如下:甜杏仁蓉状颗粒40%-50%、植物油30%-40%、甜杏仁油5%-10%、大米粉5%-10%、食用盐适量,所述植物油为加热至100°-120°后放凉的熟油。另外,食用时可以根据需要添加适量鸡精或味精。
所述大米粉优选为富硒大米粉。所述大米粉由大米炒制后研磨得到。
甜杏仁油可以为市售甜杏仁油,也可以自制。甜杏仁油的制作方法为:先将榨油机提前预热半小时,将甜杏仁干去皮后直接倒入榨油机中,即可得到甜杏仁油。得到的甜杏仁油中含有一定量的固形物,可以不用过滤,静置备用。
本发明的甜杏仁调味品应用广范,可用作火锅、水晶鸡等蘸料、菜用料以及粉面等拌料。
上述原味保鲜的半固态甜杏仁调味品的制备方法为:以制备100重量份的甜杏仁调味品为例,先按照表1中各原料的用量准备好原料,然后按照下列步骤完成:
步骤一、用专业夹层慢热设备分别加热植物油和甜杏仁油至100°-120°,无起油烟为准,然后自然放凉。植物油加热和甜杏仁油在甜杏仁蓉状颗粒制作的前一天完成。
步骤二、挑选新鲜甜杏仁,去除杂质,将甜杏仁在清水中浸泡1.5-2天,然后去皮。
步骤三、将甜杏仁制成甜杏仁蓉状颗粒,然后沥水后自然沥干。所述甜杏仁蓉状颗粒的粒度为2mm-4mm。甜杏仁蓉状颗粒自然沥干后的湿度与新鲜状态的甜杏仁的湿度相同。
步骤四、将自然沥干的甜杏仁蓉状颗粒和植物油、甜杏仁油混合均匀。自然沥干的甜杏仁蓉状颗粒优选为2个小时内加入植物油和甜杏仁油中。
步骤五、准备大米,去除杂质。将大米翻炒,温度保持在40°-50°,翻炒10-15分钟。将大米研磨成大米粉。加入将大米粉,搅拌均匀。
步骤六、加入食用盐,搅拌均匀。
步骤七、紫外灭菌后,再次搅拌均匀,包装好后微波灭菌。
表1.各实施例中原料的用量(单位:重量份)
本发明所制得的甜杏仁调味品能够很好地保持原汁原味,味道鲜美,便于保存。
以上各实施例仅用于对本发明进行解释说明,并不构成对权利要求范围的限定,本领域技术人员根据本发明说明书内容可以想到的其他替代手段,均应在本发明权利要求的保护范围之内。
Claims (10)
1.一种原味保鲜的半固态甜杏仁调味品,其特征在于,原料的重量和配比如下:甜杏仁蓉状颗粒40%-50%、植物油30%-40%、甜杏仁油5%-10%、食用盐适量,所述植物油为加热至100°-120°后放凉的熟油。
2.根据权利要求1所述的原味保鲜的半固态甜杏仁调味品,其特征在于:原料还包括大米粉5%-10%,所述大米粉为富硒大米粉。
3.根据权利要求1所述的原味保鲜的半固态甜杏仁调味品,其特征在于:原料还包括鸡精或者味精适量。
4.根据权利要求2所述的原味保鲜的半固态甜杏仁调味品,其特征在于:所述富硒大米粉由富硒大米炒制后研磨得到。
5.如权利要求4所述的原味保鲜的半固态甜杏仁调味品的制备方法,其特征在于,包括以下步骤:
步骤一、用专业夹层慢热设备分别加热植物油和甜杏仁油至100°-120°,无起油烟为准,然后自然放凉;
步骤二、挑选新鲜甜杏仁,去除杂质,将甜杏仁在清水中浸泡1.5-2天,然后去皮;
步骤三、将甜杏仁制成甜杏仁蓉状颗粒,然后沥水后自然沥干;
步骤四、将自然沥干的甜杏仁蓉状颗粒和植物油、甜杏仁油混合均匀;
步骤五、加入将大米粉,搅拌均匀;
步骤六、加入食用盐,搅拌均匀;
步骤七、紫外灭菌后,再次搅拌均匀,包装好后微波灭菌。
6.根据权利要求5所述的原味保鲜的半固态甜杏仁调味品的制备方法,其特征在于,步骤五中所述富硒大米粉的制备方法为:
步骤一、准备富硒大米,去除杂质;
步骤二、将富硒大米翻炒,温度保持在40°-50°,翻炒10-15分钟;
步骤三、将富硒大米研磨成富硒大米粉。
7.根据权利要求5所述的原味保鲜的半固态甜杏仁调味品的制备方法,其特征在于:所述甜杏仁蓉状颗粒的粒度为2mm-4mm。
8.根据权利要求5所述的原味保鲜的半固态甜杏仁调味品的制备方法,其特征在于:步骤三中甜杏仁蓉状颗粒自然沥干后的湿度与新鲜状态的甜杏仁的湿度相同。
9.根据权利要求5所述的原味保鲜的半固态甜杏仁调味品的制备方法,其特征在于:步骤一中的植物油和甜杏仁油加热在甜杏仁蓉状颗粒制作的前一天完成。
10.根据权利要求5所述的原味保鲜的半固态甜杏仁调味品的制备方法,其特征在于:步骤四中自然沥干的甜杏仁蓉状颗粒在2个小时内加入植物油和甜杏仁油中。
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