CN1826970B - 一种速溶黑木耳糊及其制作方法 - Google Patents
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Abstract
一种速溶黑木耳糊及其制作方法，其工艺是分别将各原料(黑木耳、黑米、黑芝麻、核桃仁)超微粉碎，再将各辅料混合、溶解、喷雾干燥，然后把处理好的原辅料按一定比例混合、烘干、包装。其有益效果是，使黑木耳与其他蛋白质营养价值高的食品搭配食用，发挥蛋白质互补作用，以提高其长期食用的可行性。
Description
技术领域
本发明属于一种黑木耳类休闲食品及其制作方法。
背景技术
黑木耳含有含丰富的粗脂肪、粗纤维、多糖体及多种微量元素，具有一定的营养价值和药用价值。医学研究表明：黑木耳性平、味甘，有益气补血，润肺、滋阴益胃等特性。黑木耳中的粗纤维，具有增进胃肠蠕动、有效控制体重、降低血糖及胆固醇的作用；黑木耳所含的多糖体主要成分为木糖葡萄糖醛酸、甘露糖及少量的葡萄糖和岩藻糖，具有抗肿瘤活性，对某些肿瘤有一定的抑制作用。此外，木耳的水溶性成分能有效地阻止血小板凝集，有利于减少动脉硬化症的发生。
民间传统的食用方法造成了黑木耳营养成分的大量流失，降低了人体对其有效成分的吸收率，另外，黑木耳单独食用其蛋白质真消化率、生物学价值、净利用率及功效比值均较低，造成了浪费。
发明内 容针对上述背景中存在的缺点和问题加以改进，本发明提供一种以黑木耳为主，配以黑米、黑芝麻、核桃仁等成份制成的速溶黑木耳糊，使黑木耳与其他蛋白质营养价值高的食品搭配食用，发挥蛋白质互补作用，以提高其长期食用的可行性。本发明解决其技术问题所采用的技术方案是：分别将各原料超微粉碎，再将各辅料混合、溶解、喷雾干燥，然后把处理好的原辅料按一定比例混合、烘干、包装。本发明的有益效果是，使黑木耳与其他蛋白质营养价值高的食品搭配食用，发挥蛋白质互补作用，以提高其长期食用的可行性。具体实施方式
1、将黑木耳去泥砂、木屑等杂质，用清水浸泡3小时后洗净，采用离心法脱去大部分水分，放入干燥箱后调节干燥温度至70℃，干燥8小时后粉碎过120目筛，得细粉备用。
2、将清理洗净后的黑米放入干燥箱，调节干燥温度至80℃，干燥6小时后粉碎过120目筛，得细粉备用。
3、取清理洗净后的黑芝麻放入干燥箱，调节干燥温度至70℃，干燥4小时后粉碎过120目筛，得细粉备用。
4、取清理洗净后的核桃仁，切成小块，用浸出法脱掉油脂后用水充分浸泡使可溶性成份溶出，再经干燥、粉碎后过120目以上的筛，得细粉备用。
5、取淀粉、甜味素、食盐、植物油、柠檬酸混合溶解，然后再通过喷雾干燥，制成混合细干粉备用。淀粉、甜味素、食盐、植物油、柠檬酸所占的比例分别是66.7％、22.2％、5.6％、4.4％、1.1％。
6、将上述备用的黑木耳粉、黑米粉、黑芝麻粉、核桃仁粉及其辅料粉混合均匀，黑木耳粉、黑米粉、黑芝麻粉、核桃仁粉及辅料粉所占的比例分别是50.8％、18.3％、20.3％、6.1％、4.6％。
7、在55℃烘箱中烘干4小时。
8、冷却后根据销售要求包装。
Claims (1)
1.一种速溶黑木耳糊制作方法，其特征在于：
①将黑木耳去泥砂、木屑杂质，用清水浸泡3小时后洗净，采用离心法脱去大部分水分，放入干燥箱后调节干燥温度至70℃，干燥8小时后粉碎过120目筛，得细粉备用；
②将清理洗净后的黑米放入干燥箱，调节干燥温度至80℃，干燥6小时后粉碎过120目筛，得细粉备用；
③取清理洗净后的黑芝麻放入干燥箱，调节干燥温度至70℃，干燥4小时后粉碎过120目筛，得细粉备用；
④取清理洗净后的核桃仁，切成小块，用浸出法脱掉油脂后用水充分浸泡使可溶性成份溶出，再经干燥、粉碎后过120目以上的筛，得细粉备用；
⑤取淀粉、甜味素、食盐、植物油、柠檬酸混合溶解，然后再通过喷雾干燥，制成混合细干粉备用，淀粉、甜味素、食盐、植物油、柠檬酸所占的比例分别是66.7％、22.2％、5.6％、4.4％、1.1％；
⑥将上述备用的黑木耳粉、黑米粉、黑芝麻粉、核桃仁粉及其辅料粉混合均匀，黑木耳粉、黑米粉、黑芝麻粉、核桃仁粉及辅料粉所占的比例分别是50.8％、18.3％、20.3％、6.1％、4.6％；
⑦在55℃烘箱中烘干4小时；
⑧冷却后根据销售要求包装。
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| CN105266147A (zh) * | 2015-11-24 | 2016-01-27 | 浙江优嘿嘿食品有限公司 | 一种干混悬方便食品及其制备方法 |
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