CN103919042B - 草莓味锅巴的制备方法 - Google Patents
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Abstract
本发明公开了一种草莓味锅巴的制备方法，它由下述顺序的步骤制备得到：1）先将草莓制成草莓干粉；2）将薏米、大麦分别制成薏米粉、大麦粉；3）将步骤1）和步骤2）制得的草莓干粉、薏米粉同鲜奶混合并搅匀，同时加入蜂蜜、山梨酸钾、步骤2）制得的大麦粉，揉制成面团原料；所述面团原料各组分的重量百分比为：草莓干粉40%-55%，鲜奶10%-15%，薏米粉10%-25%，大麦粉5%-25%，蜂蜜1%-5%，山梨酸钾0.2%-0.5%；4）将步骤3）制得的面团原料挤压结实，再切成片放入烤箱中烤成后拿出撒上草莓干粉和糖精搅拌均匀的混合粉料即可。按本发明制作出来的草莓味锅巴具有制作简单、营养丰富、风味独特的特点。
Description
技术领域
本发明涉及一种食品的制备方法，具体是指一种草莓味锅巴的制备方法。
背景技术
目前锅巴是深受广大消费者喜爱的小食品，已有大米锅巴、小米锅巴、大豆锅巴等多种产品，配料主要以米或面类、淀粉和风味调料组成。锅巴食用方便、易于消化，即可成为休闲食品，又可成为餐桌佳肴；随着生活水平的提高，人们对日常食品的要求不断提高，在讲究营养均衡的同时也追求食品的独特风味，目前市场上的锅巴因原料品种较少，营养价值有一定的局限，也缺乏独特的风味，而且制作方法较为复杂。
发明内容
本发明要解决的技术问题是，克服以上现有技术的缺点：提供一种既有丰富营养又有独特风味的草莓味锅巴的制备方法。
为解决上述技术问题，本发明提供的技术方案为：
一种草莓味锅巴的制备方法，它由下述顺序的步骤制备得到：
1）先将新鲜草莓去叶子，切成5～10mm厚的草莓片，用1.0-1.5g/l食盐水浸泡处理15-20分钟，然后捞出将水沥干，之后将草莓片放置在阴凉处进行风干，直至草莓片变成草莓干，最后将草莓片制成草莓干粉以待用；
2）将薏米、大麦分别制成薏米粉、大麦粉以备用；
3）将鲜奶和步骤1）制得的草莓干粉、步骤2）制得的薏米粉混合并搅拌，搅拌的同时加入蜂蜜、山梨酸钾和步骤2）制得的大麦粉，并揉制成面团原料；所述面团原料各组分的重量百分比为：草莓干粉40%-55%，鲜奶10%-15%，薏米粉10%-25%，大麦粉5%-25%，蜂蜜1%-5%，山梨酸钾0.2%-0.5%；
4）将步骤3）中制得的面团原料压入模具中并挤压结实，再切成厚度为2-4mm的片状放入200-205℃的烤箱中烤5-10分钟；
5）将步骤1）制得的草莓干粉和糖精搅拌均匀成混合粉料，均匀撒在步骤4）烤制后的草莓味锅巴上，最后采用塑料袋真空包装即可；所述混合粉料中糖精与草莓干粉的重量比为1:5-6。
在步骤1）中，风干时间为1-2天，风干期间每隔2-3小时翻一次面。
进一步地，所述草莓干的含水量为8%～10%。
步骤1）中用食盐水浸泡的目的是用于漂洗和杀菌。
本发明的有益效果是：草莓营养价值高，含丰富的维生素C，有帮助消化的功效，另外薏米和大麦都有各自的功效和作用，如薏米具有丰富的营养和药用价值，薏米含有多种维生素和矿物质，有促进新陈代谢和减少肠胃负担的作用，薏米能增强肾功能，并有清热利尿的作用，薏米还有防癌的作用，其抗癌的有效成分中包括硒元素，能有效抑制癌细胞的增殖，薏米中含有一定的维生素E，有美白、抗老化的功效；大麦有健脾消食，除热止渴，利小便的功效。
按照本发明的配方制作出来的草莓味锅巴保持了草莓的水果风味与营养成分，同时配以薏米，大麦的功效，为市场新增了一种老幼皆爱的健康风味食品，同时本发明的制作方法简单高效，大大提高了生产效率。
具体实施方式
下面用具体实施例对本发明做进一步详细说明，但本发明不仅局限于以下具体实施例。
实施例一
按照下述步骤制备：
1）先将新鲜草莓去叶子，切成5毫米厚的草莓片，用浓度为1.0g/l的食盐水浸泡处理15分钟，然后捞出置于网漏中5分钟将水沥干，之后将草莓片放置在阴凉处进行风干2天，并每隔2小时翻一次面，直至草莓片变成草莓干，采用市售的碾磨机器将草莓干制成草莓干粉；
2）采用市售的碾磨机器将1.6千克薏米、1.6千克大麦分别制成1.6千克薏米粉、1.6千克大麦粉；
3)从步骤1）制得的草莓干粉中取5千克与1.6千克薏米粉、1.5千克鲜奶混合并搅拌，搅拌同时加入1.6千克大麦粉、0.27千克蜂蜜、0.03千克山梨酸钾揉制成面团原料；
4）将面团原料压入模具中并用食品模具挤压结实，再采用市售的切片机将其切成厚度2毫米的片状放入200℃的烤箱中烤制7分钟；
5）从步骤1）制得的草莓干粉中取0.04千克与0.2千克糖精搅拌均匀成混合粉料，撒在烤制后的草莓味锅巴上，最后采用塑料袋真空包装即可。
上述制得的草莓味锅巴由于加入了较多量的鲜奶，奶香味更浓，加上草莓的独特香味，味道和口感更好。
实施例二
按照下述步骤制备：
1）先将新鲜草莓去叶子，切成7毫米厚的草莓片，用浓度为1.2g/l的食盐水浸泡处理20分钟，然后捞出置于网漏中6分钟将水沥干，之后将草莓片放置在阴凉处进行风干2天，并每隔3小时翻一次面，直至草莓片变成草莓干，采用市售的碾磨机器将草莓干制成草莓干粉；
2）采用市售的碾磨机器将2千克薏米、2千克大麦分别制成2千克薏米粉、2千克大麦粉；
3)从步骤1）制得的草莓干粉中取4.5千克与2千克薏米粉、1.3千克鲜奶混合并搅拌，搅拌同时加入2千克大麦粉、0.15千克蜂蜜、0.05千克山梨酸钾揉制成面团原料；
4）将面团原料压入模具中并用食品模具挤压结实，再采用市售的切片机将其切成厚度3毫米的片状放入205℃的烤箱中烤制10分钟；
5）从步骤1）制得的草莓干粉中取0.05千克与0.3千克糖精搅拌均匀成混合粉料，撒在烤制后的草莓味锅巴上，最后采用塑料袋真空包装即可。
上述制得的草莓味锅巴加入了较多的薏米粉和大麦粉，烤制出来的锅巴更松脆，口感更佳。
实施例三
按照下述步骤制备：
1）先将新鲜草莓去叶子，切成10毫米厚的草莓片，用浓度为1.5g/l的食盐水浸泡处理20分钟，然后捞出置于网漏中10分钟将水沥干，之后将草莓片放置在阴凉处进行风干2天，并每隔2小时翻一次面，直至草莓片变成草莓干，采用市售的碾磨机器将草莓干制成草莓干粉；
2）采用市售的碾磨机器将1.5千克薏米、1.5千克大麦分别制成1.5千克薏米粉、1.5千克大麦粉；
3)从步骤1）制得的草莓干粉中取5.5千克与1.5千克薏米粉、1.1千克鲜奶混合并搅拌，搅拌同时加入1.5千克大麦粉、0.37千克蜂蜜、0.03千克山梨酸钾揉制成面团原料；
4）将面团原料压入模具中并用食品模具挤压结实，再采用市售的切片机将其切成厚度3毫米的片状放入200℃的烤箱中烤制10分钟；
5）从步骤1）制得的草莓干粉中取0.05千克与0.25千克糖精搅拌均匀成混合粉料，撒在烤制后的草莓味锅巴上，最后采用塑料袋真空包装即可。
上述制备的草莓味锅巴由于加入较多的草莓干粉，最终产品上草莓味的香更浓郁，味道更好。
另外补充，挑选新鲜草莓时一般挑选八成熟、果实新鲜洁净、无病虫裂果，无萎蔫变色，腐烂、霉变、异味、明显碰压伤的草莓；另外除了将草莓切成片状之外，也可以选择将草莓切成草莓丁；对浸泡过食盐水的草莓进行沥水时，为了节约时间同时也更好的除去表面水滴，也可以选择放在振动沥水机上进行沥水；上述的鲜奶如新鲜巴氏灭菌奶。
Claims (1)
1.一种草莓味锅巴的制备方法，其特征在于：它由下述顺序的步骤制备得到：
1)先将新鲜草莓去叶子，切成5～10mm厚的草莓片，用1.0-1.5g/l食盐水浸泡处理15-20分钟，然后捞出将水沥干，之后将草莓片放置在阴凉处进行风干，直至草莓片变成草莓干，最后将草莓干制成草莓干粉以待用；
2)将薏米、大麦分别制成薏米粉、大麦粉以备用；
3)将步骤1)制得的草莓干粉、步骤2)制得的薏米粉和鲜奶混合并搅拌，搅拌的同时加入蜂蜜、山梨酸钾和步骤2)制得的大麦粉，并揉制成面团原料；所述面团原料各组分的重量百分比为：草莓干粉40％-55％，鲜奶10％-15％，薏米粉10％-25％，大麦粉5％-25％，蜂蜜1％-5％，山梨酸钾0.2％-0.5％；
4)将步骤3)中制得的面团原料压入模具中并挤压结实，再切成厚度为2-4mm的片状放入200-205℃的烤箱中烤5-10分钟；
5)将步骤1)制得的草莓干粉和糖精搅拌均匀成混合粉料，均匀撒在步骤4)烤制后的草莓味锅巴上，最后采用塑料袋真空包装即可；所述混合粉料中糖精与草莓干粉的重量比为1:5-6；
在步骤1)中，风干时间为1-2天，风干期间每隔2-3小时翻一次面；
所述草莓干的含水量为8％～10％。
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