CN106174340A - 一种薄荷茶香碧根果仁及其制备方法 - Google Patents
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Abstract
本发明公开了一种薄荷茶香碧根果仁及其制备方法,是由下述原料制成:碧根果仁、抹茶粉、薄荷、酸枣嫩叶、菊花脑、黄芪多糖、藜麦、核桃粉、绞股蓝、旱莲草、甜叶菊、砂仁、海藻糖、小麦胚芽油适量、桂枝、松枝、竹炭、米醋、麦饭石粉、米酒适量。本发明制得的薄荷茶香碧根果仁,通过果壳渗透松桂木香,加入麦饭石及竹炭粉吸收有害物质,延长果仁保质期,同时增加果仁微量元素;而且多层导热传递,锁住果仁独有香味,更加香浓酥脆,配方还添加绞股蓝、砂仁等中药提取成分,与黄芪多糖等原料制浆浸润碧根果仁,强化保健功能,提高抗菌效果,有益肠道保健,同时融合薄荷茶香,不仅解热健胃而且醒脑提神。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种薄荷茶香碧根果仁及其制备方法。
背景技术
碧根果又称美国山核桃、长寿果壳山核桃或长山核桃,原产北美大陆的美国和墨西哥北部 , 现已成为世界性的干果类树种之一。由于其种仁有优异的食疗保健价值,比香榧大一号,果剥开后有像核桃一样的果肉。碧根果壳很脆,特别好剥,而肉质介于大核桃与小核桃之间。碧根果属纯野生果类,是集山地之灵气哺育而成,无任何公害污染的天然绿色食品。碧根果果仁中含有丰富的蛋白质,氨基酸,维生素,有很高的营养价值,并有补脑强身,降低血脂之功效经过炒制加工好的美国山核桃,酥脆可口,回味香浓,是旅游休闲佳品和馈赠亲友之高档礼品。不但壳薄易剥,核仁肥大,营养丰富,而且核桃仁可生食或炒食,也可制作各种点心,是粮果的木本油料作物。 碧根果又名“长寿果”,能补肾健脑,补中益气,润肌肤、乌须发。据科学测定,每公斤碧根果仁相当于5公斤鸡蛋或 9 公斤鲜牛奶的营养价值。每100 克碧根果仁可产生 670 千卡热量,是同等重量粮食所产生热量的一倍。
目前,已有关于碧根果的发明专利申请,具体如下:
(1)申请公开号为CN105011053A 的专利申请公开了了一种苦荞香味碧根果及苦荞麦浸出液加工方法,将苦荞麦→去杂→精选→清洗→浸泡→蒸制→干燥→炒制→冷却→浸泡→合并浸出液,再将碧根果→分级→清洗→均湿→开口→杀青→入味(料液)→渗味→干燥→烘烤→冷却→包装的加工工艺流程。
(2)申请公开号为CN104351862A的专利申请公开了一种椰蓉碧根果仁的加工方法,是以碧根果仁、椰蓉、樱桃李粉、麦芽糖浆、白砂糖、营养添加剂、食盐、棕榈油等为原料,经配料、去涩清洗、挂糖、油炸、拌料、冷却包装等步骤制成。
虽然上述专利申请中所提及的制备工艺均能够合理的利用碧根果制备出脱壳碧根果仁这类方便食品,但是都是脱去果壳后将果仁添加食品添加剂、甜味剂和香精进行赋味,同时在加工工艺方面主要以入味烘烤或挂糖油炸为主,没有保留碧根果原有天然风味,而且口感风味单一,无法满足营养且休闲的碧根果食品市场的需求。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种薄荷茶香碧根果仁及其制备方法。
本发明是通过以下技术方案实现的:
一种薄荷茶香碧根果仁,是由下述重量份的原料制成:
碧根果仁430-450、抹茶粉10-12、薄荷15-18、酸枣嫩叶12-14、菊花脑10-12、黄芪多糖1-3、藜麦10-12、核桃粉8-10、绞股蓝2-3、旱莲草1-3、甜叶菊2-3、砂仁2-4、海藻糖5-8、小麦胚芽油适量、桂枝12-15、松枝12-15、竹炭15-18、米醋6-8、麦饭石粉15-18、米酒适量。
所述的薄荷茶香碧根果仁的制备方法,包括以下步骤:
(1)、将桂枝、松枝混合破碎成末,喷润适量白酒至浸润均匀,放入微波烘箱,在120-130℃下烘烤出香,冷却后在-20±5℃下阶梯降温冷冻6-8小时,与竹炭粉、麦饭石粉混合炒制出香,精磨至80-100目,得松桂炭香粉;
(2)、将碧根果筛选,去除残破、虫害果核,滚动冲洗干净,放入烘箱,在120-130℃烘烤20-25分钟,罐入长度为40-50厘米一端封闭竹筒中,将松桂炭香粉加入香粉重量20-30%的米酒、6-8%的小麦胚芽油及米醋混合,加入适量蒸馏水搅拌至稠状浆液,灌入竹筒淹桶封住开口,震荡均匀,放入沸水中水浴浸制20-30分钟,再放入烤箱,在240-260℃下烤制干香,倒出冲洗干净,脱壳取仁,得碧根果仁;
(3)、将绞股蓝、旱莲草、甜叶菊、砂仁混合粉碎,喷润少量米酒至浸润均匀,在220-260℃过热蒸汽下蒸制10-12分钟,在-15℃±5℃下速冻冷藏1-2小时,研磨至80-100目,与8-10倍蒸馏水混合均匀,在90-95℃下用超声波提取40-50分钟,离心过滤,在40-50℃下低温浓缩至20-30%,得浓缩提取液;
(4)、将薄荷、菊花脑摘洗干净,放入沸水中焯制40-60秒,放入含有0.02-0.03%柠檬酸的冰水中浸制冷却,脱水沥干,放入-10±2℃下阶梯降温冷冻1-2小时,破碎研磨至80-100目,得薄荷粉;
(5)、将酸枣嫩叶摘洗干净,喷润含有0.02-0.03%柠檬酸的水溶液,阴凉通风处摊开风干表面,在160-170℃过热蒸汽下蒸制10-12分钟,晾凉后-15±2℃下阶梯降温冷冻1-2小时,真空冷冻破碎,加入20-30倍蒸馏水,在90-95℃下浸提12-15分钟,离心过滤,得酸枣茶汁;
(6)、将藜麦、核桃粉混拌均匀,文火炒制出香,精磨成粉,加入酸枣茶汁,文火焖润乳化,加入海藻糖、黄芪多糖、浓缩提取液混合搅拌均匀,加热熬制浓稠,加入抹茶粉、薄荷粉搅拌均匀,加入碧根果仁,在80-85℃下滚动焖润8-10分钟,筛出沥干,在160-180℃过热蒸汽下烘制干燥,再在110-120℃下,烘烤熟香,经分袋包装、灭菌、密封,即得。
本发明的优点是:
本发明制得的薄荷茶香碧根果仁,将松、桂枝杆烘烤出香,与麦饭石粉、竹炭粉、米酒、醋液制浆,与带壳碧根果在密封竹筒内浸润、烤制,通过果壳渗透松桂木香,加入麦饭石及竹炭粉吸收有害物质,延长果仁保质期,同时增加果仁微量元素;而且多层导热传递,锁住果仁独有香味,最大程度保留口感原味,更加香浓酥脆,配方还添加绞股蓝、砂仁等中药提取成分,与黄芪多糖等原料制浆浸润碧根果仁,强化保健功能,提高抗菌效果,有益肠道保健,同时辅以薄荷、抹茶枣等营养成分,融合薄荷茶香,不仅解热健胃而且醒脑提神,为消费者提供了一种口感丰富、风味十足,保健的全新理念的休闲果仁食品。
具体实施方式
一种薄荷茶香碧根果仁,是由下述重量份的原料制成:
碧根果仁450、抹茶粉12、薄荷18、酸枣嫩叶14、菊花脑12、黄芪多糖3、藜麦12、核桃粉10、绞股蓝3、旱莲草3、甜叶菊3、砂仁4、海藻糖8、小麦胚芽油适量、桂枝15、松枝15、竹炭18、米醋8、麦饭石粉18、米酒适量。
所述的薄荷茶香碧根果仁的制备方法,包括以下步骤:
(1)、将桂枝、松枝混合破碎成末,喷润适量白酒至浸润均匀,放入微波烘箱,在130℃下烘烤出香,冷却后在-25℃下阶梯降温冷冻8小时,与竹炭粉、麦饭石粉混合炒制出香,精磨至100目,得松桂炭香粉;
(2)、将碧根果筛选,去除残破、虫害果核,滚动冲洗干净,放入烘箱,在130℃烘烤25分钟,罐入长度为50厘米一端封闭竹筒中,将松桂炭香粉加入香粉重量30%的米酒、8%的小麦胚芽油及米醋混合,加入适量蒸馏水搅拌至稠状浆液,灌入竹筒淹桶封住开口,震荡均匀,放入沸水中水浴浸制20分钟,再放入烤箱,在260℃下烤制干香,倒出冲洗干净,脱壳取仁,得碧根果仁;
(3)、将绞股蓝、旱莲草、甜叶菊、砂仁混合粉碎,喷润少量米酒至浸润均匀,在260℃过热蒸汽下蒸制12分钟,在-15℃下速冻冷藏2小时,研磨至100目,与10倍蒸馏水混合均匀,在95℃下用超声波提取50分钟,离心过滤,在50℃下低温浓缩至30%,得浓缩提取液;
(4)、将薄荷、菊花脑摘洗干净,放入沸水中焯制60秒,放入含有0.03%柠檬酸的冰水中浸制冷却,脱水沥干,放入-12℃下阶梯降温冷冻2小时,破碎研磨至100目,得薄荷粉;
(5)、将酸枣嫩叶摘洗干净,喷润含有0.03%柠檬酸的水溶液,阴凉通风处摊开风干表面,在170℃过热蒸汽下蒸制12分钟,晾凉后-15℃下阶梯降温冷冻2小时,真空冷冻破碎,加入30倍蒸馏水,在95℃下浸提15分钟,离心过滤,得酸枣茶汁;
(6)、将藜麦、核桃粉混拌均匀,文火炒制出香,精磨成粉,加入酸枣茶汁,文火焖润乳化,加入海藻糖、黄芪多糖、浓缩提取液混合搅拌均匀,加热熬制浓稠,加入抹茶粉、薄荷粉搅拌均匀,加入碧根果仁,在85℃下滚动焖润10分钟,筛出沥干,在180℃过热蒸汽下烘制干燥,再在120℃下,烘烤熟香,经分袋包装、灭菌、密封,即得。
Claims (2)
1.一种薄荷茶香碧根果仁,其特征在于,是由下述重量份的原料制成:
碧根果仁430-450、抹茶粉10-12、薄荷15-18、酸枣嫩叶12-14、菊花脑10-12、黄芪多糖1-3、藜麦10-12、核桃粉8-10、绞股蓝2-3、旱莲草1-3、甜叶菊2-3、砂仁2-4、海藻糖5-8、小麦胚芽油适量、桂枝12-15、松枝12-15、竹炭15-18、米醋6-8、麦饭石粉15-18、米酒适量。
2.一种如权利要求1所述的薄荷茶香碧根果仁的制备方法,其特征在于包括以下步骤:
(1)、将桂枝、松枝混合破碎成末,喷润适量白酒至浸润均匀,放入微波烘箱,在120-130℃下烘烤出香,冷却后在-20±5℃下阶梯降温冷冻6-8小时,与竹炭粉、麦饭石粉混合炒制出香,精磨至80-100目,得松桂炭香粉;
(2)、将碧根果筛选,去除残破、虫害果核,滚动冲洗干净,放入烘箱,在120-130℃烘烤20-25分钟,罐入长度为40-50厘米一端封闭竹筒中,将松桂炭香粉加入香粉重量20-30%的米酒、6-8%的小麦胚芽油及米醋混合,加入适量蒸馏水搅拌至稠状浆液,灌入竹筒淹桶封住开口,震荡均匀,放入沸水中水浴浸制20-30分钟,再放入烤箱,在240-260℃下烤制干香,倒出冲洗干净,脱壳取仁,得碧根果仁;
(3)、将绞股蓝、旱莲草、甜叶菊、砂仁混合粉碎,喷润少量米酒至浸润均匀,在220-260℃过热蒸汽下蒸制10-12分钟,在-15℃±5℃下速冻冷藏1-2小时,研磨至80-100目,与8-10倍蒸馏水混合均匀,在90-95℃下用超声波提取40-50分钟,离心过滤,在40-50℃下低温浓缩至20-30%,得浓缩提取液;
(4)、将薄荷、菊花脑摘洗干净,放入沸水中焯制40-60秒,放入含有0.02-0.03%柠檬酸的冰水中浸制冷却,脱水沥干,放入-10±2℃下阶梯降温冷冻1-2小时,破碎研磨至80-100目,得薄荷粉;
(5)、将酸枣嫩叶摘洗干净,喷润含有0.02-0.03%柠檬酸的水溶液,阴凉通风处摊开风干表面,在160-170℃过热蒸汽下蒸制10-12分钟,晾凉后-15±2℃下阶梯降温冷冻1-2小时,真空冷冻破碎,加入20-30倍蒸馏水,在90-95℃下浸提12-15分钟,离心过滤,得酸枣茶汁;
(6)、将藜麦、核桃粉混拌均匀,文火炒制出香,精磨成粉,加入酸枣茶汁,文火焖润乳化,加入海藻糖、黄芪多糖、浓缩提取液混合搅拌均匀,加热熬制浓稠,加入抹茶粉、薄荷粉搅拌均匀,加入碧根果仁,在80-85℃下滚动焖润8-10分钟,筛出沥干,在160-180℃过热蒸汽下烘制干燥,再在110-120℃下,烘烤熟香,经分袋包装、灭菌、密封,即得。
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