CN103932287A - 烟熏花生的制备方法 - Google Patents
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Abstract
本发明涉及一种烟熏花生的制备方法，其解决了现有花生加工方法存在营养成分易丢失、易氧化变性而产生不良风味的技术问题，其对花生米进行浸泡脱皮、晾干、油炸，充分拌入食用盐后进行烟熏，最后制成成品，本发明可广泛应用于食品加工领域。
Description
技术领域
本发明涉及一种食品的制备方法，特别是涉及一种烟熏花生的制备方法。
背景技术
花生为豆科植物落花生的种子。由于花生滋养补益、有助于延年益寿，所以民间又称其为“长生果”，并且和黄豆一样被誉为“植物肉”、“素中之荤”。花生的营养价值比粮食类高，可与鸡蛋、牛奶、肉类等一些动物性食物媲美。它含有大量的蛋白质和脂肪，特别是不饱和脂肪酸的含量很高，很适宜制造各种营养食品。
花生中含有维生素E和一定量的锌，能够起到增强记忆、抗老化、延缓脑功能衰退和滋润皮肤的功效；花生中的维生素K有止血作用,而花生红衣的止血作用比花生更是高出50倍，对多种血性疾病都有良好的止血功效；花生中的不饱和脂肪酸有降低胆固醇的作用，有助于防治动脉硬化、高血压和冠心病；花生中含有一种生物活性物质叫做白藜芦醇，其可以防治肿瘤类疾病，同时也是降低血小板聚集、预防和治疗动脉粥样硬化以及心脑血管疾病的化学预防剂；花生纤维组织中的可溶性纤维被人体消化吸收时，会像海绵一样吸收液体和其他物质，然后膨胀成胶带体随粪便排出体外，从而降低有害物质在体内的积存和所产生的毒性作用，减少肠癌发生的机会。
现有花生的加工方法主要存在以下问题：
(1)经常使用烘烤处理，其烘烤温度高且时间长，使得花生的营养成份会有很大的损失；
(2)花生内的油脂在烤制高温的情况下容易氧化变性，产生不良风味。
发明内容
本发明针对现有花生加工方法存在营养成分易丢失、易氧化变性而产生不良风味的技术问题，提供一种能够保留花生原有成分、不易氧化变性变味的烟熏花生的制备方法。
本发明提供一种烟熏花生的制备方法，其包括以下步骤：
a.选择籽粒饱满、已经成熟的花生米为原料，清洗去杂；
b.将上述花生米在水中进行浸泡，水温为90～95℃，浸泡时间为2～3分钟，浸泡后花生米脱皮；
c.将脱皮后的花生米拣选，然后进行脱水处理；
d.将脱水后的花生米晾干，晾干时间为18～22分钟，晾干后的花生米中的水分占花生米总重量的13～15％；
e.将晾干并达到水分要求的花生米放入油炸锅中进行油炸，油炸使用棕榈油，油温为140℃～160℃，油炸时间为7～9分钟；
f.油炸后进行漓油，然后加入食盐并进行充分搅拌；
g.装入托盘，然后放入熏蒸炉，熏蒸时间为18～22分钟；
h.将熏蒸好的花生米进行冷却、包装，制成成品。
优选地，步骤b中水的加入量为花生米重量的3～5倍。
优选地，步骤f中加入食盐的重量为花生米重量的0.8～1.2％。
优选地，步骤g中熏蒸时采用樱桃原木粉成的木屑。
优选地，木屑中水分的重量为木屑重量的10～15％。
本发明的有益效果如下：
(1)本发明产品樱桃木烟熏花生避免了传统花生加工时高温烤制的工序，不仅保留了花生原有的营养成分，还不会使得花生内的油脂变性，从而不会产生不良风味；
(2)本发明使得食品花生中增加了樱桃木的清香，使其口感独特，饭前吃清爽开胃，吃饭时食用美味可口，饭后吃补充营养，是一种适宜广大人群食用的美味食品；
(3)本发明制备樱桃木烟熏花生过程中，进行油炸杀菌、包装，使其产品保存时间大大延长，适宜工业化生产。
具体实施方式
实施例1
将1Kg花生米倒入90℃的热水中进行浸泡2分钟，热水的加入量为3Kg，浸泡后花生米脱皮；将脱皮后的花生米拣选后，进行脱水；脱水后进入晾干带晾干18分钟，晾干后的脱皮花生米的水分为13％；使用棕榈油进行油炸，油温控制在140℃，油炸时间为7分钟；炸完后漓油，加入0.008Kg食盐，进行充分搅拌；然后装入托盘，放入熏蒸炉中，熏蒸所用的原料是樱桃原木粉成的木屑，其水分为10％，熏蒸时间为18分钟；将熏蒸好的花生米进行冷却、包装，制成成品。成品花生中增加了樱桃木的清香，口感独特，营养丰富。
实施例2
将1Kg花生米倒入93℃的热水中进行浸泡2.5分钟，热水的加入量为4Kg，浸泡后花生米脱皮；将脱皮后的花生米拣选后，进行脱水；脱水后进入晾干带晾干20分钟，晾干后的脱皮花生米的水分为14％；使用棕榈油进行油炸，油温控制在150℃，油炸时间为8分钟；炸完后漓油，加入0.01Kg食盐，进行充分搅拌；然后装入托盘，放入熏蒸炉中，熏蒸所用的原料是樱桃原木粉成的木屑，其水分为13％，熏蒸时间为20分钟；将熏蒸好的花生米进行冷却、包装，制成成品。成品花生中增加了樱桃木的清香，口感独特，营养丰富。
实施例3
将1Kg花生米倒入95℃的热水中进行浸泡3分钟，热水的加入量为5Kg，浸泡后花生米脱皮；将脱皮后的花生米拣选后，进行脱水；脱水后进入晾干带晾干22分钟，晾干后的脱皮花生米的水分为15％；使用棕榈油进行油炸，油温控制在160℃，油炸时间为9分钟；炸完后漓油，加入0.012Kg食盐，进行充分搅拌；然后装入托盘，放入熏蒸炉中，熏蒸所用的原料是樱桃原木粉成的木屑，其水分为15％，熏蒸时间为22分钟；将熏蒸好的花生米进行冷却、包装，制成成品。成品花生中增加了樱桃木的清香，口感独特，营养丰富。
Claims (5)
1.一种烟熏花生的制备方法，其特征是步骤如下：
a.选择籽粒饱满、已经成熟的花生米为原料，清洗去杂；
b.将上述花生米在水中进行浸泡，水温为90～95℃，浸泡时间为2～3分钟，浸泡后花生米脱皮；
c.将脱皮后的花生米拣选，然后进行脱水处理；
d.将脱水后的花生米晾干，晾干时间为18～22分钟，晾干后的花生米中的水分占花生米总重量的13～15％；
e.将晾干并达到水分要求的花生米放入油炸锅中进行油炸，油炸使用棕榈油，油温为140℃～160℃，油炸时间为7～9分钟；
f.油炸后进行漓油，然后加入食盐并进行充分搅拌；
g.装入托盘，然后放入熏蒸炉，熏蒸时间为18～22分钟；
h.将熏蒸好的花生米进行冷却、包装，制成成品。
2.根据权利要求1所述的烟熏花生的制备方法，其特征在于所述步骤b中水的加入量为花生米重量的3～5倍。
3.根据权利要求2所述的烟熏花生的制备方法，其特征在于所述步骤f中加入食盐的重量为花生米重量的0.8～1.2％。
4.根据权利要求3所述的烟熏花生的制备方法，其特征在于所述步骤g中熏蒸时采用樱桃原木粉成的木屑。
5.根据权利要求4所述的烟熏花生的制备方法，其特征在于所述木屑中水分的重量为木屑重量的10～15％。
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Cited By (3)
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| CN104222758A (zh) * | 2014-08-25 | 2014-12-24 | 王正善 | 一种高钙米及其制备方法 |
| CN104222856A (zh) * | 2014-08-25 | 2014-12-24 | 王正善 | 一种抗衰老米及其制备方法 |
| CN110959837A (zh) * | 2019-11-06 | 2020-04-07 | 三只松鼠股份有限公司 | 一种烟熏风味瓜子的制备方法 |
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| CN1070555A (zh) * | 1992-08-27 | 1993-04-07 | 广西壮族自治区农业科学院经济作物研究所 | 咸脆花生的生产方法 |
| CN101703281A (zh) * | 2009-11-16 | 2010-05-12 | 铁岭佳东花生制品有限公司 | 醋泡花生米的制作方法 |
| CN103504375A (zh) * | 2013-09-30 | 2014-01-15 | 无棣县华龙食品有限公司 | 一种花生加工工艺 |
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| CN1070555A (zh) * | 1992-08-27 | 1993-04-07 | 广西壮族自治区农业科学院经济作物研究所 | 咸脆花生的生产方法 |
| CN101703281A (zh) * | 2009-11-16 | 2010-05-12 | 铁岭佳东花生制品有限公司 | 醋泡花生米的制作方法 |
| CN103504375A (zh) * | 2013-09-30 | 2014-01-15 | 无棣县华龙食品有限公司 | 一种花生加工工艺 |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104222758A (zh) * | 2014-08-25 | 2014-12-24 | 王正善 | 一种高钙米及其制备方法 |
| CN104222856A (zh) * | 2014-08-25 | 2014-12-24 | 王正善 | 一种抗衰老米及其制备方法 |
| CN110959837A (zh) * | 2019-11-06 | 2020-04-07 | 三只松鼠股份有限公司 | 一种烟熏风味瓜子的制备方法 |
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