CN103919053A - 一种野味高粱快餐粉及其制作工艺 - Google Patents
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Classifications
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
-
- 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
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Abstract
本发明公开了一种野味高粱快餐粉及其制作工艺,属于食品领域,它是由下述重量份的原料组成:高粱米12kg,大黄米2.5kg,松籽仁0.8kg,山核桃仁0.3kg,干红枣粉0.7kg,糖粉1.6kg,然后经原辅料预处理、烘烤仁料、混合膨化、烘干、粉碎、混拌、包装工序最终获得产品。该发明的有益之处在于:提供了一种野味高粱快餐粉及其制作工艺,解决现有市场上还缺乏一种营养丰富、保质期长、自然风味佳、即冲即食的野味高粱快餐粉食品的问题,按照不同的营养保健功能合理互补的原理,具有养血润肠、润肺止咳、防衰抗老、健脑,起到全面补充人体营养的食疗作用。
Description
技术领域
本发明涉及一种食品领域,具体涉及一种野味高粱快餐粉及其制作工艺。
背景技术
众所周知,当今流行的快餐食品,就其品种说,不外乎有一般食品和保健食品两大类,虽是一种大众化方便食品,但有其营养单一,保质期短,自然风味欠佳等问题的困扰,给人们的外出旅游和工作带来了诸多的不便。
发明内容
为了克服背景技术的缺点与不足之处,本发明的目的在于提供一种野味高粱快餐粉及其制作工艺,解决现有市场上还缺乏一种营养丰富、保质期长、自然风味佳、即冲即食的野味高粱快餐粉食品的问题。
本发明的目的是通过以下技术方案来实现:
一种野味高粱快餐粉及其制作工艺,其包括以下步骤:
称取以下原料:高粱米12kg,大黄米2.5kg,松籽仁0.8kg,山核桃仁0.3kg,干红枣粉0.7kg,糖粉1.6kg;
(1)原、辅料预处理:将高粱米、大黄米喷水调湿,保湿2-3h,使高粱米含水量达到18%-19%,再将松籽仁置于40-45℃的密闭条件下24h处理后,稍用力搓除种仁内衣,再经重力筛分即得乳白色松籽净仁,将山核桃仁筛除1-3mm粒度的屑粒并分级为2-3个粒度群待烘烤用;
(2)烘烤仁料:将松籽净仁和分级的山核桃仁分别在170-200℃的温度下烘烤,烤至种仁发黄,香味明显,有光泽和透明感时即可;
(3)混合膨化:将湿润后的高粱米、大黄米加入混拌机内混匀,并连续送入挤压膨化机内加压进行膨化,膨化机内压力为1.02兆帕,挤压温度为190-220℃;
(4)烘干:采用圆筒式烘干机,在110-120℃的温度条件下烘干2.5-3.5min,对膨化物料进行烘干,使过高的残余水分降至2%-4%,从而使其加热固定,产生烤香味;
(5)粉碎:对膨化后的物料先进行自然降温冷却,再用粉粹机粉粹至通过24目筛的细度即可;
(6)混拌:将膨化粉、干红枣粉、糖粉和步骤(2)得到的烘烤仁料一起在混合筒内混拌均匀;
(7)包装:将步骤(6)得到的混合粉冷却、除菌后,再用自动计量、装填封口袋式包装机进行包装。
所述高粱米具有具有和胃、健脾、消积、温中、涩肠胃、止霍乱的功效。高粱中含有单宁,有收敛固脱的作用,患有慢性腹泻的病人常食高粱米粥有明显疗效,不仅可以直接食用,还可以制糖、制酒,
主治脾虚湿困、消化不良及湿热下痢、小便不利等症。
所述松籽仁营养丰富,据测定,每100克松子仁中含有蛋白质16.7克,脂肪63.5克,碳水化合物9.8克,钙78毫克,磷236毫克,铁6.7毫克。这些营养成分对延年益寿,防衰抗老,强健身体,美容润肤皆有良好的促进作用;还具有补肾益气、养血润肠、滑肠通便、润肺止咳等作用;松子中的磷和锰含量也非常丰富,这对大脑和神经都有很好的补益作用,是脑力劳动者的健脑佳品,对老年痴呆也有很好的预防作用。
所述山核桃仁含蛋质7.23%,含油率48%~53%,多者达69%。
综上所述,本发明含有丰富的蛋白质、脂肪、碳水化合物、钙、磷、铁,还具有和胃、健脾、消积、温中、涩肠胃、止霍乱,具有平衡人体生理机能、润肺止咳、防衰抗老,起到全面补充人体营养的食疗作用。
本发明的有益效果为:提供了一种野味高粱快餐粉及其制作工艺,解决现有市场上还缺乏一种营养丰富、保质期长、自然风味佳、即冲即食的野味高粱快餐粉食品的问题,按照不同的营养保健功能合理互补的原理,具有养血润肠、润肺止咳、防衰抗老、健脑,起到全面补充人体营养的食疗作用。
具体实施方式
下面结合本发明实施例一种野味高粱快餐粉及其制作工艺进行详细描述。
应当明确,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作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。
一种野味高粱快餐粉及其制作工艺,其包括以下步骤:
称取以下原料:高粱米12kg,大黄米2.5kg,松籽仁0.8kg,山核桃仁0.3kg,干红枣粉0.7kg,糖粉1.6kg;
(1)原、辅料预处理:将高粱米、大黄米喷水调湿,保湿2-3h,使高粱米含水量达到18%-19%,再将松籽仁置于40-45℃的密闭条件下24h处理后,稍用力搓除种仁内衣,再经重力筛分即得乳白色松籽净仁,将山核桃仁筛除1-3mm粒度的屑粒并分级为2-3个粒度群待烘烤用;
(2)烘烤仁料:将松籽净仁和分级的山核桃仁分别在170-200℃的温度下烘烤,烤至种仁发黄,香味明显,有光泽和透明感时即可;
(3)混合膨化:将湿润后的高粱米、大黄米加入混拌机内混匀,并连续送入挤压膨化机内加压进行膨化,膨化机内压力为1.02兆帕,挤压温度为190-220℃;
(4)烘干:采用圆筒式烘干机,在110-120℃的温度条件下烘干2.5-3.5min,对膨化物料进行烘干,使过高的残余水分降至2%-4%,从而使其加热固定,产生烤香味;
(5)粉碎:对膨化后的物料先进行自然降温冷却,再用粉粹机粉粹至通过24目筛的细度即可;
(6)混拌:将膨化粉、干红枣粉、糖粉和步骤(2)得到的烘烤仁料一起在混合筒内混拌均匀;
(7)包装:将步骤(6)得到的混合粉冷却、除菌后,再用自动计量、装填封口袋式包装机进行包装。
本发明提供了一种野味高粱快餐粉及其制作工艺,解决现有市场上还缺乏一种营养丰富、保质期长、自然风味佳、即冲即食的野味高粱快餐粉食品的问题,按照不同的营养保健功能合理互补的原理,具有养血润肠、润肺止咳、防衰抗老、健脑,起到全面补充人体营养的食疗作用。
这里本发明的描述和应用是说明性的,并非想将本发明的范围限制在上述实施例中。这里所披露的实施例的变形和改变是可能的,对于那些本领域的普通技术人员来说实施例的替换和等效的各种部件是公知的。本领域技术人员应该清楚的是,在不脱离本发明的精神或本质特征的情况下,本发明可以以其它形式、结构、布置、比例,以及用其它组件、材料和部件来实现。在不脱离本发明范围和精神的情况下,可以对这里所披露的实施例进行其它变形和改变。
Claims (1)
1.一种野味高粱快餐粉及其制作工艺,其特征在于以下步骤:
称取以下原料:高粱米12kg,大黄米2.5kg,松籽仁0.8kg,山核桃仁0.3kg,干红枣粉0.7kg,糖粉1.6kg;
(1)原、辅料预处理:将高粱米、大黄米喷水调湿,保湿2-3h,使高粱米含水量达到18%-19%,再将松籽仁置于40-45℃的密闭条件下24h处理后,稍用力搓除种仁内衣,再经重力筛分即得乳白色松籽净仁,将山核桃仁筛除1-3mm粒度的屑粒并分级为2-3个粒度群待烘烤用;
(2)烘烤仁料:将松籽净仁和分级的山核桃仁分别在170-200℃的温度下烘烤,烤至种仁发黄,香味明显,有光泽和透明感时即可;
(3)混合膨化:将湿润后的高粱米、大黄米加入混拌机内混匀,并连续送入挤压膨化机内加压进行膨化,膨化机内压力为1.02兆帕,挤压温度为190-220℃;
(4)烘干:采用圆筒式烘干机,在110-120℃的温度条件下烘干2.5-3.5min,对膨化物料进行烘干,使过高的残余水分降至2%-4%,从而使其加热固定,产生烤香味;
(5)粉碎:对膨化后的物料先进行自然降温冷却,再用粉粹机粉粹至通过24目筛的细度即可;
(6)混拌:将膨化粉、干红枣粉、糖粉和步骤(2)得到的烘烤仁料一起在混合筒内混拌均匀;
(7)包装:将步骤(6)得到的混合粉冷却、除菌后,再用自动计量、装填封口袋式包装机进行包装。
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CN1408264A (zh) * | 2002-09-17 | 2003-04-09 | 刘洪涛 | 多元素营养粉 |
CN101623062A (zh) * | 2009-08-11 | 2010-01-13 | 许洪昌 | 全谷物食品 |
CN101744195A (zh) * | 2009-12-25 | 2010-06-23 | 武杰 | 一种芡实营养粉及其生产方法 |
CN102067987A (zh) * | 2009-11-23 | 2011-05-25 | 南通真德食品有限公司 | 阿胶红枣核桃粉 |
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CN1408264A (zh) * | 2002-09-17 | 2003-04-09 | 刘洪涛 | 多元素营养粉 |
CN101623062A (zh) * | 2009-08-11 | 2010-01-13 | 许洪昌 | 全谷物食品 |
CN102067987A (zh) * | 2009-11-23 | 2011-05-25 | 南通真德食品有限公司 | 阿胶红枣核桃粉 |
CN101744195A (zh) * | 2009-12-25 | 2010-06-23 | 武杰 | 一种芡实营养粉及其生产方法 |
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