CN115530318A - 辣条配方及制备方法 - Google Patents
辣条配方及制备方法 Download PDFInfo
- Publication number
- CN115530318A CN115530318A CN202211027046.3A CN202211027046A CN115530318A CN 115530318 A CN115530318 A CN 115530318A CN 202211027046 A CN202211027046 A CN 202211027046A CN 115530318 A CN115530318 A CN 115530318A
- Authority
- CN
- China
- Prior art keywords
- parts
- spicy
- embryo
- dried
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 238000009472 formulation Methods 0.000 title description 3
- 239000000843 powder Substances 0.000 claims abstract description 29
- 244000203593 Piper nigrum Species 0.000 claims abstract description 24
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 21
- 239000005715 Fructose Substances 0.000 claims abstract description 19
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 19
- 229930091371 Fructose Natural products 0.000 claims abstract description 19
- 239000008213 purified water Substances 0.000 claims abstract description 16
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 15
- 239000006002 Pepper Substances 0.000 claims abstract description 15
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 15
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 9
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 9
- 240000007232 Illicium verum Species 0.000 claims abstract description 9
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 9
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 9
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 9
- 235000013614 black pepper Nutrition 0.000 claims abstract description 9
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 9
- 229940029982 garlic powder Drugs 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000012138 yeast extract Substances 0.000 claims abstract description 9
- 210000002257 embryonic structure Anatomy 0.000 claims description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 9
- 238000005507 spraying Methods 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 235000021433 fructose syrup Nutrition 0.000 claims description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 239000002356 single layer Substances 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 230000000052 comparative effect Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种辣条配方及其制备方法,该配方包括下述原料及其重量份配比:干辣条原味胚:150‑200份、结晶果糖10‑15份、纯净水8‑12份、干辣椒5‑8份、酵母提取物0.01‑0.02份、大蒜粉1‑2份、香叶1‑2份、八角1‑2份、花椒2‑3份、黑胡椒1‑2份、孜然粉1‑2份、白芝麻粉1‑2份、食盐1‑3份。本发明能够降低产品的含水量和油脂含量,从而延长保质期,并提升食用体验。
Description
技术领域
本发明涉及食品技术领域,具体来说涉及一种辣条配方及其制备方法。
背景技术
辣条是一种广受人民群众欢迎的美味零食,现有的辣条其油脂含量普遍达到30%以上,同时含水量过高,导致保质期较短,同时人们在食用拿取时,手上会不可避免的沾染辣条溢出的油脂,体验感较差。因此,如何开发出一种新型的辣条,以克服现有技术的上述问题,是本领域技术人员需要研究的方向。
发明内容
本发明的目的在于提供一种辣条配方,能够降低产品的含水量和油脂含量,从而延长保质期,并提升食用体验。
其采用的技术方案如下:
一种辣条配方,其包括下述原料及其重量份配比:干辣条原味胚:150-200 份、结晶果糖10-15份、纯净水8-12份、干辣椒5-8份、酵母提取物0.01-0.02 份、大蒜粉1-2份、香叶1-2份、八角1-2份、花椒2-3份、黑胡椒1-2份、孜然粉1-2份、白芝麻粉1-2份、食盐1-3份。
本发明还公开了一种辣条制备方法,以针对上述辣条配方的特定实现相应的辣条制备工艺,其技术方案如下:
一种辣条制备方法,其包括如下步骤:
步骤1:取如权利要求1所述重量份配比的原料备用;
步骤2:将结晶果糖与纯净水混合拌匀,构成果糖浆液;
步骤3:将干辣椒、酵母提取物、大蒜粉、香叶、八角、花椒、黑胡椒、孜然粉、白芝麻粉、食盐投入粉碎机打碎、制成外撒调味粉;
步骤4:将所述果糖浆液均匀喷洒在干辣条原味胚表面;
步骤5:将所述外撒调味粉粘裹在干辣条原味胚的表面;
步骤6:将干辣条原味胚进行烘烤,并放置在常温环境下冷却,制得成品。
优选的是,上述辣条制备方法中,所述步骤2包括:将结晶果糖与纯净水混合拌匀直至混合液中不存在果糖颗粒,构成果糖浆液。
优选的是,上述辣条制备方法中,所述步骤4包括:将干辣条原味胚投入八角拌料机,在八角拌料机中以喷雾方式将果糖浆液均匀喷洒在干辣条原味胚表面。
优选的是,上述辣条制备方法中,所述步骤5包括:将所述外撒调味粉投入八角拌料机,以滚动搅拌的方式将外撒调味粉粘裹在干辣条原味胚的表面。
优选的是,上述辣条制备方法中,所述步骤6包括:将所述辣条原味胚投入隧道炉烘烤12-15分钟,随后取出放置在常温环境下冷却15分钟。
优选的是,上述辣条制备方法中,所述步骤6还包括:将辣条原味胚以单层平铺的方式送入隧道炉,以热风循环模式在130摄氏度的温度烘烤12-15 分钟。
与现有技术相比,本发明能够降低产品的含水量和油脂含量,从而延长保质期,并提升食用体验。
具体实施方式
下面将结合本发明的实施例,对本发明的实施例的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅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做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:
一种辣条配方,其包括下述原料及其重量份配比:干辣条原味胚:150份、结晶果糖10份、纯净水8份、干辣椒5份、酵母提取物0.01-0.02份、大蒜粉1-2份、香叶1-2份、八角1-2份、花椒2-3份、黑胡椒1-2份、孜然粉 1-2份、白芝麻粉1-2份、食盐1-3份。
实施例2
一种辣条配方,其包括下述原料及其重量份配比:干辣条原味胚:150-200 份、结晶果糖10-15份、纯净水8-12份、干辣椒5-8、酵母提取物0.01-0.02 份、大蒜粉1-2份、香叶1-2份、八角1-2份、花椒2-3份、黑胡椒1-2份、孜然粉1-2份、白芝麻粉1-2份、食盐1-3份。
实施例3
一种辣条配方,其包括下述原料及其重量份配比:干辣条原味胚:150-200 份、结晶果糖10-15份、纯净水8-12份、干辣椒5-8、酵母提取物0.01-0.02 份、大蒜粉1-2份、香叶1-2份、八角1-2份、花椒2-3份、黑胡椒1-2份、孜然粉1-2份、白芝麻粉1-2份、食盐1-3份。
分别基于以下加工流程对实施例1-3的配方进行加工,值得辣条成品:
步骤1:取如各实施例所述的重量份配比的原料备用;
步骤2:将原料中的结晶果糖与纯净水混合拌匀直至混合液中不存在果糖颗粒,构成果糖浆液;
步骤3:将原料中的干辣椒、酵母提取物、大蒜粉、香叶、八角、花椒、黑胡椒、孜然粉、白芝麻粉、食盐投入粉碎机打碎、制成外撒调味粉;
步骤4:将原料中的干辣条原味胚投入八角拌料机,同时八角拌料机开启喷雾模式,以喷雾方式将步骤2所得果糖浆液均匀喷洒在干辣条原味胚表面;
步骤5:将步骤3所得外撒调味粉投入八角拌料机,以滚动搅拌的方式将外撒调味粉粘裹在干辣条原味胚的表面。
步骤6:将所述辣条原味胚以单层平铺的方式送入隧道炉中,隧道炉启动热风循环模式,在130摄氏度的温度对辣条原味胚烘烤12-15分钟,随后从隧道炉取出,放置在常温环境下冷却15分钟,保证产品中心温度降至25摄氏度以下,制得辣条成品。
以目前市场销售的贤哥牌辣条作为对比例,分别检测实施例1-3与对比例的脂肪含量和含水量和保质期。
检测结果如下表:
实施例1 | 实施例2 | 实施例3 | 对比例 | |
脂肪含量 | 4.8% | 4.5% | 5% | 30% |
含水量 | 7% | 6.5% | 7% | 15% |
保质期 | 9个月 | 9个月 | 9个月 | 6个月 |
显然,采用本发明提供的配方和制备方法,其脂肪含量相对于现有产品有了显著下降,以手抓取时溢出到手部的油脂有了明显减少,显著提升了食用者的品尝体验。同时,因为有效降低了含水量,大幅提升了辣条的保质期。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。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)
1.一种辣条配方,其特征在于,包括下述原料及其重量份配比:
干辣条原味胚:150-200份、结晶果糖10-15份、纯净水8-12份、干辣椒5-8份、酵母提取物0.01-0.02份、大蒜粉1-2份、香叶1-2份、八角1-2份、花椒2-3份、黑胡椒1-2份、孜然粉1-2份、白芝麻粉1-2份、食盐1-3份。
2.一种辣条制备方法,其特征在于,包括如下步骤:
步骤1:取如权利要求1所述重量份配比的原料备用;
步骤2:将结晶果糖与纯净水混合拌匀,构成果糖浆液;
步骤3:将干辣椒、酵母提取物、大蒜粉、香叶、八角、花椒、黑胡椒、孜然粉、白芝麻粉、食盐投入粉碎机打碎、制成外撒调味粉;
步骤4:将所述果糖浆液均匀喷洒在干辣条原味胚表面;
步骤5:将所述外撒调味粉粘裹在干辣条原味胚的表面;
步骤6:将干辣条原味胚进行烘烤,并放置在常温环境下冷却,制得成品。
3.如权利要求2所述辣条制备方法,其特征在于,所述步骤2包括:将结晶果糖与纯净水混合拌匀直至混合液中不存在果糖颗粒,构成果糖浆液。
4.如权利要求3所述辣条制备方法,其特征在于,所述步骤4包括:将干辣条原味胚投入八角拌料机,在八角拌料机中以喷雾方式将果糖浆液均匀喷洒在干辣条原味胚表面。
5.如权利要求4所述辣条制备方法,其特征在于,所述步骤5包括:将所述外撒调味粉投入八角拌料机,以滚动搅拌的方式将外撒调味粉粘裹在干辣条原味胚的表面。
6.如权利要求2所述辣条制备方法,其特征在于,所述步骤6包括:将所述辣条原味胚投入隧道炉烘烤12-15分钟,随后取出放置在常温环境下冷却15分钟。
7.如权利要求6所述辣条制备方法,其特征在于,所述步骤6还包括:将辣条原味胚以单层平铺的方式送入隧道炉,以热风循环模式在130摄氏度的温度烘烤12-15分钟。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202211027046.3A CN115530318A (zh) | 2022-08-25 | 2022-08-25 | 辣条配方及制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202211027046.3A CN115530318A (zh) | 2022-08-25 | 2022-08-25 | 辣条配方及制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN115530318A true CN115530318A (zh) | 2022-12-30 |
Family
ID=84726172
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202211027046.3A Pending CN115530318A (zh) | 2022-08-25 | 2022-08-25 | 辣条配方及制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN115530318A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN116548578A (zh) * | 2023-05-29 | 2023-08-08 | 洽洽食品股份有限公司 | 一种膳食纤维、辣条及其制备方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105105016A (zh) * | 2014-12-19 | 2015-12-02 | 赵雅珺 | 一种辣条 |
CN105613782A (zh) * | 2015-12-23 | 2016-06-01 | 黄遥 | 一种辣条 |
CN106509032A (zh) * | 2016-11-14 | 2017-03-22 | 李尚苏 | 一种辣条及其制备方法 |
CN107494759A (zh) * | 2017-09-29 | 2017-12-22 | 周四海 | 一种辣条 |
CN108497290A (zh) * | 2018-03-17 | 2018-09-07 | 邓俊锋 | 一种杂粮辣条 |
CN113208049A (zh) * | 2021-05-31 | 2021-08-06 | 湖南省玉峰食品实业有限公司 | 辣条麻辣风味配制方法 |
-
2022
- 2022-08-25 CN CN202211027046.3A patent/CN115530318A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105105016A (zh) * | 2014-12-19 | 2015-12-02 | 赵雅珺 | 一种辣条 |
CN105613782A (zh) * | 2015-12-23 | 2016-06-01 | 黄遥 | 一种辣条 |
CN106509032A (zh) * | 2016-11-14 | 2017-03-22 | 李尚苏 | 一种辣条及其制备方法 |
CN107494759A (zh) * | 2017-09-29 | 2017-12-22 | 周四海 | 一种辣条 |
CN108497290A (zh) * | 2018-03-17 | 2018-09-07 | 邓俊锋 | 一种杂粮辣条 |
CN113208049A (zh) * | 2021-05-31 | 2021-08-06 | 湖南省玉峰食品实业有限公司 | 辣条麻辣风味配制方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN116548578A (zh) * | 2023-05-29 | 2023-08-08 | 洽洽食品股份有限公司 | 一种膳食纤维、辣条及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN115530318A (zh) | 辣条配方及制备方法 | |
US3860735A (en) | Method of manufacturing non-glutinous rice crackers | |
CN107593848A (zh) | 酥饼的制备方法 | |
CN102283265B (zh) | 一种油炸粉的制备方法 | |
CN103815294A (zh) | 一种杂粮锅巴的加工方法 | |
CN107568584A (zh) | 南方馒头冷冻发酵面团及其制作方法 | |
CN103210975A (zh) | 椒叶煎饼 | |
CN104604989A (zh) | 一种酥脆饼干的生产方法 | |
CN115644216A (zh) | 一种零添加油脂辣条配方及制备方法 | |
KR101178618B1 (ko) | 무색소 시리얼 조성물 및 시리얼의 제조방법 | |
CN104642475A (zh) | 一种超级酥脆饼干的生产方法 | |
CN110881547A (zh) | 一种高黄酮苦荞葛根配方茶及其制作方法 | |
CN104148133A (zh) | 一种小麦面粉加工的清理工艺 | |
CN109619251A (zh) | 一种抹茶沙琪玛及其制作方法 | |
CN107788357A (zh) | 一种西洋蒲公英保健面条 | |
CN104621219A (zh) | 新型黄油饼干的生产方法 | |
CN105029196A (zh) | 一种抹茶味花生馒头及其制备方法 | |
CN107772249A (zh) | 一种龙葵保健面条 | |
CN107996998A (zh) | 一种黑糯米糕及其制备方法 | |
CN105432731A (zh) | 香橙味花生面包 | |
CN106616045A (zh) | 一种鲫鱼饲料及其制备方法 | |
CN106071765A (zh) | 一种速冻馒头的制作方法 | |
CN105420057A (zh) | 固态发酵生产酒的一种酿造方法 | |
CN104585591A (zh) | 一种可延长保质期的年糕加工方法 | |
CN107788364A (zh) | 一种芦蒿保健面条 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |