CN107397183A - 一种核桃牛奶味花生仁及其制备方法 - Google Patents
一种核桃牛奶味花生仁及其制备方法 Download PDFInfo
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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
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- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明涉及一种核桃牛奶味花生仁，包括以下重量份的原料：花生仁110份、八角2份、麦芽糖醇3份、食盐3份、花椒2份、鸡精2份、核桃5份、芝麻2份、牛奶5份、柠檬汁2份、红枣2份、中药浓缩液2份；中药浓缩液由以下重量份的原料制成：莱菔子2份、白茯苓4份、山楂5份、枇杷叶2份、谷麦芽3份、火麻仁2份、陈皮3份、太子参2份、甘草3份、鸡内金2份。本发明以花生仁为基本原料，添加中药浓缩液和多种辅料，不添加任何添加剂，味道可口，营养丰富，不仅很好地保持了花生的营养价值，而且具有健脾开胃、补脑益智的保健效果。
Description
技术领域
本发明涉及炒货领域，具体是一种核桃牛奶味花生仁及其制备方法。
背景技术
花生含有蛋白质、脂肪、糖类、维生素A、维生素B6、维生素E、维生素K，以及矿物质钙、磷、铁等营养成分，可提供8种人体所需的氨基酸及不饱和脂肪酸，含卵磷脂、胆碱、胡萝卜素、粗纤维等有利人体健康的物质，它的营养价值绝不低于牛奶、鸡蛋或瘦肉。
花生仁脂肪含量为44％-45％，蛋白质含量为24-36％，含糖量为20％左右。还含有丰富的维生素B2、PP、A、D、E，钙和铁等。并含有硫胺素、核黄素、尼克酸等多种维生素。
随着人们生活水平的提高，如何提供一种口味好，营养丰富的花生仁已经越来越受到人们的关注。
发明内容
本发明的目的在于：提供一种核桃牛奶味花生仁及其制备方法。
为了实现上述目的，本发明提供如下技术方案：
一种核桃牛奶味花生仁，包括以下重量份的原料：
花生仁100-120份、八角1-3份、麦芽糖醇2-4份、食盐2-4份、花椒1-3份、鸡精1-3份、核桃4-6份、芝麻1-3份、牛奶4-6份、柠檬汁1-3份、红枣1-3份、中药浓缩液1-3份；
所述的中药浓缩液由以下重量份的原料制成：
莱菔子1-3份、白茯苓3-5份、山楂4-6份、枇杷叶1-3份、谷麦芽2-4份、火麻仁1-3份、陈皮2-4份、太子参1-3份、甘草2-4份、鸡内金1-3份。
优选地，所述的核桃牛奶味花生仁，包括以下重量份的原料：
花生仁110份、八角2份、麦芽糖醇3份、食盐3份、花椒2份、鸡精2份、核桃5份、芝麻2份、牛奶5份、柠檬汁2份、红枣2份、中药浓缩液2份；
所述的中药浓缩液由以下重量份的原料制成：
莱菔子2份、白茯苓4份、山楂5份、枇杷叶2份、谷麦芽3份、火麻仁2份、陈皮3份、太子参2份、甘草3份、鸡内金2份。
一种核桃牛奶味花生仁的制备方法，具体步骤如下：
(1)煮制：将花生仁、八角、麦芽糖醇、食盐、花椒、鸡精与适量水放入旋转蒸煮器内煮制10-18min，压力为0.06-0.1MPa，将煮后的花生仁放在通风干燥处进行晾干；
(2)中药浓缩液的制备：将莱菔子、白茯苓、山楂、枇杷叶、谷麦芽、火麻仁、陈皮、太子参、甘草、鸡内金加4-6倍量的水微沸煎煮1-2h，过滤，滤渣再加2-3倍量的水微沸煎煮0.5-0.8h，过滤，合并滤液，浓缩至原来体积的1/2-4/5得到中药浓缩液备用；
(3)营养浆液的制备：将核桃、芝麻、牛奶、柠檬汁、红枣、中药浓缩液、加水打浆，过滤除渣得营养浆液；
(4)炒制：将夹层锅先加热，待夹层锅内温度达37-47℃时，放入将晾干后的花生仁，继续加热，当夹层锅内温度达到145-155℃，加入营养浆液，继续炒制3-8min后，降温至100-115℃后，继续翻炒至花生仁全熟。
本发明的有益效果在于：本发明以花生仁为基本原料，添加中药浓缩液和多种辅料，不添加任何添加剂，味道可口，营养丰富，不仅很好地保持了花生的营养价值，而且具有健脾开胃、补脑益智的保健效果。
具体实施例
实施例1
一种核桃牛奶味花生仁，包括以下重量份的原料：
花生仁100份、八角1份、麦芽糖醇2份、食盐2份、花椒1份、鸡精1份、核桃4份、芝麻1份、牛奶4份、柠檬汁1份、红枣1份、中药浓缩液1份；
所述的中药浓缩液由以下重量份的原料制成：
莱菔子1份、白茯苓3份、山楂4份、枇杷叶1份、谷麦芽2份、火麻仁1份、陈皮2份、太子参1份、甘草2份、鸡内金1份。
上述核桃牛奶味花生仁的制备方法，具体步骤如下：
(1)煮制：将花生仁、八角、麦芽糖醇、食盐、花椒、鸡精与适量水放入旋转蒸煮器内煮制10min，压力为0.06-0.1MPa，将煮后的花生仁放在通风干燥处进行晾干；
(2)中药浓缩液的制备：将莱菔子、白茯苓、山楂、枇杷叶、谷麦芽、火麻仁、陈皮、太子参、甘草、鸡内金加4倍量的水微沸煎煮1h，过滤，滤渣再加2倍量的水微沸煎煮0.5h，过滤，合并滤液，浓缩至原来体积的1/2得到中药浓缩液备用；
(3)营养浆液的制备：将核桃、芝麻、牛奶、柠檬汁、红枣、中药浓缩液、加水打浆，过滤除渣得营养浆液；
(4)炒制：将夹层锅先加热，待夹层锅内温度达37℃时，放入将晾干后的花生仁，继续加热，当夹层锅内温度达到145℃，加入营养浆液，继续炒制3min后，降温至100℃后，继续翻炒至花生仁全熟。
实施例2
一种核桃牛奶味花生仁，包括以下重量份的原料：
花生仁110份、八角2份、麦芽糖醇3份、食盐3份、花椒2份、鸡精2份、核桃5份、芝麻2份、牛奶5份、柠檬汁2份、红枣2份、中药浓缩液2份；
所述的中药浓缩液由以下重量份的原料制成：
莱菔子2份、白茯苓4份、山楂5份、枇杷叶2份、谷麦芽3份、火麻仁2份、陈皮3份、太子参2份、甘草3份、鸡内金2份。
上述核桃牛奶味花生仁的制备方法，具体步骤如下：
(1)煮制：将花生仁、八角、麦芽糖醇、食盐、花椒、鸡精与适量水放入旋转蒸煮器内煮制15min，压力为0.06-0.1MPa，将煮后的花生仁放在通风干燥处进行晾干；
(2)中药浓缩液的制备：将莱菔子、白茯苓、山楂、枇杷叶、谷麦芽、火麻仁、陈皮、太子参、甘草、鸡内金加5倍量的水微沸煎煮1.5h，过滤，滤渣再加2.5倍量的水微沸煎煮0.6h，过滤，合并滤液，浓缩至原来体积的1/3得到中药浓缩液备用；
(3)营养浆液的制备：将核桃、芝麻、牛奶、柠檬汁、红枣、中药浓缩液、加水打浆，过滤除渣得营养浆液；
(4)炒制：将夹层锅先加热，待夹层锅内温度达40℃时，放入将晾干后的花生仁，继续加热，当夹层锅内温度达到150℃，加入营养浆液，继续炒制5min后，降温至110℃后，继续翻炒至花生仁全熟。
实施例3
一种核桃牛奶味花生仁，包括以下重量份的原料：
花生仁120份、八角3份、麦芽糖醇4份、食盐4份、花椒3份、鸡精3份、核桃6份、芝麻3份、牛奶6份、柠檬汁3份、红枣3份、中药浓缩液3份；
所述的中药浓缩液由以下重量份的原料制成：
莱菔子3份、白茯苓5份、山楂6份、枇杷叶3份、谷麦芽4份、火麻仁3份、陈皮4份、太子参3份、甘草4份、鸡内金3份。
上述核桃牛奶味花生仁的制备方法，具体步骤如下：
(1)煮制：将花生仁、八角、麦芽糖醇、食盐、花椒、鸡精与适量水放入旋转蒸煮器内煮制18min，压力为0.06-0.1MPa，将煮后的花生仁放在通风干燥处进行晾干；
(2)中药浓缩液的制备：将莱菔子、白茯苓、山楂、枇杷叶、谷麦芽、火麻仁、陈皮、太子参、甘草、鸡内金加6倍量的水微沸煎煮2h，过滤，滤渣再加3倍量的水微沸煎煮0.8h，过滤，合并滤液，浓缩至原来体积的4/5得到中药浓缩液备用；
(3)营养浆液的制备：将核桃、芝麻、牛奶、柠檬汁、红枣、中药浓缩液、加水打浆，过滤除渣得营养浆液；
(4)炒制：将夹层锅先加热，待夹层锅内温度达47℃时，放入将晾干后的花生仁，继续加热，当夹层锅内温度达到155℃，加入营养浆液，继续炒制8min后，降温至115℃后，继续翻炒至花生仁全熟。
Claims (3)
1.一种核桃牛奶味花生仁，其特征在于：包括以下重量份的原料：
花生仁100-120份、八角1-3份、麦芽糖醇2-4份、食盐2-4份、花椒1-3份、鸡精1-3份、核桃4-6份、芝麻1-3份、牛奶4-6份、柠檬汁1-3份、红枣1-3份、中药浓缩液1-3份；
所述的中药浓缩液由以下重量份的原料制成：
莱菔子1-3份、白茯苓3-5份、山楂4-6份、枇杷叶1-3份、谷麦芽2-4份、火麻仁1-3份、陈皮2-4份、太子参1-3份、甘草2-4份、鸡内金1-3份。
2.根据权利要求1所述的核桃牛奶味花生仁，其特征在于：包括以下重量份的原料：
花生仁110份、八角2份、麦芽糖醇3份、食盐3份、花椒2份、鸡精2份、核桃5份、芝麻2份、牛奶5份、柠檬汁2份、红枣2份、中药浓缩液2份；
所述的中药浓缩液由以下重量份的原料制成：
莱菔子2份、白茯苓4份、山楂5份、枇杷叶2份、谷麦芽3份、火麻仁2份、陈皮3份、太子参2份、甘草3份、鸡内金2份。
3.一种核桃牛奶味花生仁的制备方法，其特征在于：具体步骤如下：
(1)煮制：将花生仁、八角、麦芽糖醇、食盐、花椒、鸡精与适量水放入旋转蒸煮器内煮制10-18min，压力为0.06-0.1MPa，将煮后的花生仁放在通风干燥处进行晾干；
(2)中药浓缩液的制备：将莱菔子、白茯苓、山楂、枇杷叶、谷麦芽、火麻仁、陈皮、太子参、甘草、鸡内金加4-6倍量的水微沸煎煮1-2h，过滤，滤渣再加2-3倍量的水微沸煎煮0.5-0.8h，过滤，合并滤液，浓缩至原来体积的1/2-4/5得到中药浓缩液备用；
(3)营养浆液的制备：将核桃、芝麻、牛奶、柠檬汁、红枣、中药浓缩液、加水打浆，过滤除渣得营养浆液；
(4)炒制：将夹层锅先加热，待夹层锅内温度达37-47℃时，放入将晾干后的花生仁，继续加热，当夹层锅内温度达到145-155℃，加入营养浆液，继续炒制3-8min后，降温至100-115℃后，继续翻炒至花生仁全熟。
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