CN107518360A - 一种可乐冰凉味三段式烘烤西瓜子的制备方法 - Google Patents
一种可乐冰凉味三段式烘烤西瓜子的制备方法 Download PDFInfo
- Publication number
- CN107518360A CN107518360A CN201710675519.3A CN201710675519A CN107518360A CN 107518360 A CN107518360 A CN 107518360A CN 201710675519 A CN201710675519 A CN 201710675519A CN 107518360 A CN107518360 A CN 107518360A
- Authority
- CN
- China
- Prior art keywords
- drying
- watermelon seeds
- baking
- parts
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 title claims abstract description 40
- 238000001035 drying Methods 0.000 title claims abstract description 34
- 235000002637 Nicotiana tabacum Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 244000061176 Nicotiana tabacum Species 0.000 title abstract 2
- 244000241235 Citrullus lanatus Species 0.000 title 1
- 241000219109 Citrullus Species 0.000 claims abstract description 40
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 21
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 21
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 21
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 21
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 21
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 8
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 8
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 8
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 8
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 8
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 8
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 8
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 8
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 8
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 8
- 238000007654 immersion Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000013736 caramel Nutrition 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 3
- 241000208125 Nicotiana Species 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 5
- 241001247821 Ziziphus Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000001052 transient effect Effects 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000003507 refrigerant Substances 0.000 abstract description 3
- 230000011218 segmentation Effects 0.000 abstract description 3
- 241001092040 Crataegus Species 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 150000002989 phenols Chemical class 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 206010036790 Productive cough Diseases 0.000 description 2
- 241000353135 Psenopsis anomala Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 208000024794 sputum Diseases 0.000 description 2
- 210000003802 sputum Anatomy 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 108010056771 Glucosidases Proteins 0.000 description 1
- 102000004366 Glucosidases Human genes 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 108010046334 Urease Proteins 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 201000005661 acute cystitis Diseases 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- PYKYMHQGRFAEBM-UHFFFAOYSA-N anthraquinone Natural products CCC(=O)c1c(O)c2C(=O)C3C(C=CC=C3O)C(=O)c2cc1CC(=O)OC PYKYMHQGRFAEBM-UHFFFAOYSA-N 0.000 description 1
- 150000004056 anthraquinones Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 201000003146 cystitis Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000010685 fatty oil Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000008195 galaktosides Chemical class 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种可乐冰凉味三段式烘烤西瓜子的制备方法,将柠檬皮肉分离,分别处理,柠檬皮与薄荷温水浸泡后加盐与焦糖液揉搓后,加水继续浸泡,将山楂和大枣去核打泥后,与柠檬汁混合进行酶解,后与蜂蜜酒、薄荷混合液混合灭菌,将西瓜子在混合液中浸泡后,煮制干燥后,将西瓜子上喷洒可乐后进行分段烘烤后再次冷却干燥后既得。本发明制备的西瓜子具备薄荷提神醒脑的冰凉与柠檬的酸甜,同时具备可乐的香甜,风味独特,入口清凉。
Description
技术领域
本发明属于炒货食品加工技术领域,具体涉及一种可乐冰凉味三段式烘烤西瓜子的制备方法。
背景技术
薄荷中除了挥发性的薄荷精油外,还含有丰富的糖类、脂类、蛋白质等主要成分和大量非挥发性的酚类化合物、氨基酸、微量元素等。酚类化合物是指芳香族环上的氢原子被羟基或功能衍生物取代后生成的化合物,薄荷中的酚类主要是黄酮,蒽醌及有机酸类。薄荷中含有比较丰富的氨基酸与微量元素,有保肝利胆抗肿瘤及抗氧化的作用。
柠檬具有高度碱性,被认为是神奇的健康水果,止咳、化痰、生津健脾,且对于人体的血液循环以及钙质的吸收有相当大的助益,其中含有的维生素C、维生素E、烟酸、钙、磷、钾,不但能够预防癌症、降低胆固醇、缓解食物中毒、消除疲劳、增加免疫力、延缓衰老、保持肌肤弹性,并且可以克服糖尿病、高血压、贫血、感冒、骨质疏松症等等。
西瓜子为西瓜子为葫芦科植物西瓜的种子,可供食用或药用。西瓜种子含脂肪油、蛋白质、维生素B2、戊聚糖、淀粉、粗纤维、α-氨基-β-(吡唑基-N)丙酸。又含尿素酶、α-半乳糖甙酶、β-半乳糖甙酶和蔗糖酶。还含一种皂甙样成分名Cucurbocitrin,有降压作用,并能缓解急性膀胱炎之症状。西瓜子有清肺化痰的作用,对咳嗽痰多和咯血等症有辅助疗效。
西瓜子富含油脂,有健胃、通便的作用,没有食欲或便秘时不妨食用一些西瓜子之类的种仁。它含有不饱和脂肪酸,有降低血压的功效,并有助于预防动脉硬化,是适合高血压病人的小吃。作为坚果来说,这些瓜子中还都含有脂肪酸,这也是我们平时比较推崇适量摄入坚果的原因之一。
发明内容
本发明提供一种可乐冰凉味三段式烘烤西瓜子的制备方法,本发明制备的西瓜子具备薄荷提神醒脑的冰凉与柠檬的酸甜,同时具备可乐的香甜,风味独特,入口清凉。
本发明是通过以下技术方案实现的:
一种可乐冰凉味三段式烘烤西瓜子的制备方法,其特征在于,包括以下步骤:
(1)薄荷混合液的制备
将1-5重量份柠檬皮肉分离,进行榨汁,果皮洗净切丝,将5-15重量份的薄荷洗净后与柠檬皮加入50-70℃的水中浸泡5-15分钟,加入2-3重量份盐与2-3重量份焦糖液倒入盆中,搅拌均匀揉搓后,加入10-15重量份水进行浸泡2-8小时,待用;
(2)酶解与混合
将2-5重量份山楂和2-5重量份大枣清洗干净,山楂与大枣去核,混合打成泥后,与步骤(1)所得的柠檬果肉榨汁混合然后加入0.03-0.05%的果胶酶在30-45℃的水浴中酶解1-2小时,与5-10重量份蜂蜜酒和步骤(1)所得混合液混合,高温灭菌后,待用;
(3)浸泡与煮制
挑选品质合格的20-30重量份西瓜子清洗后用步骤(2)所得混合液进行浸泡,浸泡时间为12-16小时,然后进行80-100℃煮制1-2小时,然后保持40-60℃,低温干燥2-5小时后,冷却至室温后,待用;
(4)喷洒与烘烤
将步骤(3)所得煮制后的西瓜子进行分段式烘烤,每次烘烤前在西瓜子表面均匀喷洒可乐,第一阶段烘烤温度60-80℃,烘烤时间20-30分钟,第二阶段烘烤温度90-110℃,烘烤时间10-20分钟,第三阶段烘烤温度120-140℃,烘烤时间1-5分钟,烘烤结束后,冷却,低温干燥后既得可乐冰凉味三段式烘烤西瓜子。
所述品质合格的标准为颗粒饱满、大小均匀、色泽一致,且无霉变、质变。
所述瞬时高温灭菌为将需灭菌的混合物放置在灭菌加热装置中升温至120-150℃保持10-20秒。
所述的低温干燥为多级低温干燥,温度依次为50-60℃、40-50℃、30-40℃,干燥时间皆为30-60分钟。
本发明的优点是:
本发明将柠檬皮肉分离,分别处理,柠檬皮与薄荷温水浸泡后加盐与焦糖液揉搓后,加水继续浸泡,将山楂和大枣去核打泥后,与柠檬汁混合进行酶解,后与蜂蜜酒、薄荷混合液混合灭菌,将西瓜子在混合液中浸泡后,煮制干燥后,将西瓜子上喷洒可乐后进行分段烘烤后再次冷却干燥后既得。将柠檬皮与薄荷采用温水处理后,采用食盐进行破除柠檬皮与薄荷的表层皮质,揉搓后进行浸泡使得对人体有益的成分则不断出现或增加,保持了薄荷和柠檬中营养成分的完整,同时将薄荷的清爽和柠檬的酸甜结合为一体,之后将其他成分与柠檬汁混合酶解,产生多糖,多酚与不饱和脂肪酸等小分子,有利于其他物质进行吸附与人体进行吸收,低温干燥使西瓜子在烘烤前水分缓慢温和的散失,避免烘烤时高温以及缺水造成瓜子外表面开裂,形状外表不美观,分段烘烤,一方面薄荷等混合物吸附在西瓜子表面上的物质可继续进行吸收,同时可增加可乐与西瓜子的接触面积,使得可乐的味道可以很好地融入西瓜子其中,本发明制备的西瓜子具备薄荷提神醒脑的冰凉与柠檬的酸甜,同时具备可乐的香甜,风味独特,入口清凉。
具体实施方式
一种可乐冰凉味三段式烘烤西瓜子的制备方法,其特征在于,包括以下步骤:
(1)薄荷混合液的制备
将4重量份柠檬皮肉分离,进行榨汁,果皮洗净切丝,将10重量份的薄荷洗净后与柠檬皮加入60℃的水中浸泡10分钟,加入2.5重量份盐与2.5重量份焦糖液倒入盆中,搅拌均匀揉搓后,加入13重量份水进行浸泡5小时,待用;
(2)酶解与混合
将3重量份山楂和3重量份大枣清洗干净,山楂与大枣去核,混合打成泥后,与步骤(1)所得的柠檬果肉榨汁混合然后加入0.03-0.05%的果胶酶在35℃的水浴中酶解1.5小时,与8重量份蜂蜜酒和步骤(1)所得混合液混合,高温灭菌后,待用;
(3)浸泡与煮制
挑选品质合格的25重量份西瓜子清洗后用步骤(2)所得混合液进行浸泡,浸泡时间为14小时,然后进行90℃煮制1.5小时,然后保持50℃,低温干燥3小时后,冷却至室温后,待用;
(4)喷洒与烘烤
将步骤(3)所得煮制后的西瓜子进行分段式烘烤,每次烘烤前在西瓜子表面均匀喷洒可乐,第一阶段烘烤温度70℃,烘烤时间25分钟,第二阶段烘烤温度100℃,烘烤时间15分钟,第三阶段烘烤温度130℃,烘烤时间5分钟,烘烤结束后,冷却,低温干燥后既得可乐冰凉味三段式烘烤西瓜子。
所述品质合格的标准为颗粒饱满、大小均匀、色泽一致,且无霉变、质变。
所述瞬时高温灭菌为将需灭菌的混合物放置在灭菌加热装置中升温至130℃保持15秒。
所述的低温干燥为多级低温干燥,温度依次为55℃、45℃、35℃,干燥时间皆为45分钟。
Claims (4)
1.一种可乐冰凉味三段式烘烤西瓜子的制备方法,其特征在于,包括以下步骤:
(1)薄荷混合液的制备
将1-5重量份柠檬皮肉分离,进行榨汁,果皮洗净切丝,将5-15重量份的薄荷洗净后与柠檬皮加入50-70℃的水中浸泡5-15分钟,加入2-3重量份盐与2-3重量份焦糖液倒入盆中,搅拌均匀揉搓后,加入10-15重量份水进行浸泡2-8小时,待用;
(2)酶解与混合
将2-5重量份山楂和2-5重量份大枣清洗干净,山楂与大枣去核,混合打成泥后,与步骤(1)所得的柠檬果肉榨汁混合然后加入0.03-0.05%的果胶酶在30-45℃的水浴中酶解1-2小时,与5-10重量份蜂蜜酒和步骤(1)所得混合液混合,高温灭菌后,待用;
(3)浸泡与煮制
挑选品质合格的20-30重量份西瓜子清洗后用步骤(2)所得混合液进行浸泡,浸泡时间为12-16小时,然后进行80-100℃煮制1-2小时,然后保持40-60℃,低温干燥2-5小时后,冷却至室温后,待用;
(4)喷洒与烘烤
将步骤(3)所得煮制后的西瓜子进行分段式烘烤,每次烘烤前在西瓜子表面均匀喷洒可乐,第一阶段烘烤温度60-80℃,烘烤时间20-30分钟,第二阶段烘烤温度90-110℃,烘烤时间10-20分钟,第三阶段烘烤温度120-140℃,烘烤时间1-5分钟,烘烤结束后,冷却,低温干燥后既得可乐冰凉味三段式烘烤西瓜子。
2.根据权利要求1所述的一种可乐冰凉味三段式烘烤西瓜子的制备方法,其特征在于,所述品质合格的标准为颗粒饱满、大小均匀、色泽一致,且无霉变、质变。
3.根据权利要求1所述的一种可乐冰凉味三段式烘烤西瓜子的制备方法,其特征在于,所述瞬时高温灭菌为将需灭菌的混合物放置在灭菌加热装置中升温至120-150℃保持10-20秒。
4.根据权利要求1所述的一种可乐冰凉味三段式烘烤西瓜子的制备方法,其特征在于,所述的低温干燥为多级低温干燥,温度依次为50-60℃、40-50℃、30-40℃,干燥时间皆为30-60分钟。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710675519.3A CN107518360A (zh) | 2017-08-09 | 2017-08-09 | 一种可乐冰凉味三段式烘烤西瓜子的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710675519.3A CN107518360A (zh) | 2017-08-09 | 2017-08-09 | 一种可乐冰凉味三段式烘烤西瓜子的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107518360A true CN107518360A (zh) | 2017-12-29 |
Family
ID=60681018
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710675519.3A Pending CN107518360A (zh) | 2017-08-09 | 2017-08-09 | 一种可乐冰凉味三段式烘烤西瓜子的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107518360A (zh) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108576570A (zh) * | 2018-05-12 | 2018-09-28 | 湖南旭鸿达土特产有限公司 | 一种巴旦木加工工艺 |
CN108813508A (zh) * | 2018-05-09 | 2018-11-16 | 安徽真心食品有限公司 | 一种可乐味瓜子及其制备方法 |
CN110074375A (zh) * | 2019-05-30 | 2019-08-02 | 洽洽食品股份有限公司 | 一种焦糖瓜子、焦糖瓜子制备方法以及瓜子的干燥方法 |
CN110122825A (zh) * | 2019-05-13 | 2019-08-16 | 洽洽食品股份有限公司 | 一种茶萃瓜子的加工方法 |
CN110338387A (zh) * | 2019-08-28 | 2019-10-18 | 洽洽食品股份有限公司 | 一种藤椒瓜子及其加工方法 |
CN111990624A (zh) * | 2020-09-12 | 2020-11-27 | 佛山市南海超良果仁制品厂 | 一种高效的用于核桃仁的烘焙工艺 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101028113A (zh) * | 2006-08-07 | 2007-09-05 | 青岛东生集团股份有限公司 | 低过氧化值花生制品的生产方法 |
CN103315361A (zh) * | 2013-07-15 | 2013-09-25 | 于法周 | 一种山楂冲剂的加工方法 |
CN105995855A (zh) * | 2016-06-14 | 2016-10-12 | 安徽真心食品有限公司 | 橄榄益肺胃的葵花籽及其制备方法 |
CN106473070A (zh) * | 2016-10-14 | 2017-03-08 | 安徽黑娃食品科技有限公司 | 一种柠檬味去火南瓜子及其加工方法 |
CN106962868A (zh) * | 2017-03-28 | 2017-07-21 | 蚌埠市白根柱清真炒货厂 | 一种薄荷味葵瓜子制备方法 |
CN109463514A (zh) * | 2018-10-30 | 2019-03-15 | 冯晋 | 一种山楂红枣泥糕片及其生产工艺 |
-
2017
- 2017-08-09 CN CN201710675519.3A patent/CN107518360A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101028113A (zh) * | 2006-08-07 | 2007-09-05 | 青岛东生集团股份有限公司 | 低过氧化值花生制品的生产方法 |
CN103315361A (zh) * | 2013-07-15 | 2013-09-25 | 于法周 | 一种山楂冲剂的加工方法 |
CN105995855A (zh) * | 2016-06-14 | 2016-10-12 | 安徽真心食品有限公司 | 橄榄益肺胃的葵花籽及其制备方法 |
CN106473070A (zh) * | 2016-10-14 | 2017-03-08 | 安徽黑娃食品科技有限公司 | 一种柠檬味去火南瓜子及其加工方法 |
CN106962868A (zh) * | 2017-03-28 | 2017-07-21 | 蚌埠市白根柱清真炒货厂 | 一种薄荷味葵瓜子制备方法 |
CN109463514A (zh) * | 2018-10-30 | 2019-03-15 | 冯晋 | 一种山楂红枣泥糕片及其生产工艺 |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108813508A (zh) * | 2018-05-09 | 2018-11-16 | 安徽真心食品有限公司 | 一种可乐味瓜子及其制备方法 |
CN108576570A (zh) * | 2018-05-12 | 2018-09-28 | 湖南旭鸿达土特产有限公司 | 一种巴旦木加工工艺 |
CN110122825A (zh) * | 2019-05-13 | 2019-08-16 | 洽洽食品股份有限公司 | 一种茶萃瓜子的加工方法 |
CN110122825B (zh) * | 2019-05-13 | 2022-12-02 | 洽洽食品股份有限公司 | 一种茶萃瓜子的加工方法 |
CN110074375A (zh) * | 2019-05-30 | 2019-08-02 | 洽洽食品股份有限公司 | 一种焦糖瓜子、焦糖瓜子制备方法以及瓜子的干燥方法 |
CN110338387A (zh) * | 2019-08-28 | 2019-10-18 | 洽洽食品股份有限公司 | 一种藤椒瓜子及其加工方法 |
CN111990624A (zh) * | 2020-09-12 | 2020-11-27 | 佛山市南海超良果仁制品厂 | 一种高效的用于核桃仁的烘焙工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN107518360A (zh) | 一种可乐冰凉味三段式烘烤西瓜子的制备方法 | |
KR101438750B1 (ko) | 팜 재거리 농축액을 이용한 홍삼 절편, 정과 및 그 제조방법 | |
CN103039684A (zh) | 一种具有清咽润喉功能的广式凉果及其制备方法 | |
CN103478281A (zh) | 一种茶味豆腐 | |
CN1907049A (zh) | 雪莲果蔬奶及其制备工艺 | |
CN1994110A (zh) | 雪莲果肉保健果冻及其制备工艺 | |
KR20110064958A (ko) | 홍삼정과액에 호박을 졸인 홍삼호박정과의 제조방법 및 홍삼호박정과 | |
CN102461706A (zh) | 红薯脯及其制备方法 | |
CN104247813A (zh) | 一种具有保健功能的蜂蜜柚子茶及其制备方法 | |
CN103349145B (zh) | 一种以地瓜为主原料的硬糖的制配方法 | |
CN103947769B (zh) | 一种具有消食顺气功能的花生油及其制备方法 | |
CN105995855A (zh) | 橄榄益肺胃的葵花籽及其制备方法 | |
CN103284244B (zh) | 一种大蒜汁饮料及其制备方法 | |
CN105851374A (zh) | 一种柠檬姜茶及其制备方法 | |
KR20100102277A (ko) | 쑥과 호박을 이용한 조청과 그 제조방법 | |
CN107156326A (zh) | ***胶复配生产植脂奶油的方法 | |
CN104059835A (zh) | 一种南瓜酒 | |
CN104872468A (zh) | 一种降火苹果酱及其制备方法 | |
KR101777018B1 (ko) | 홍삼 정과 제조방법 | |
JP3585803B2 (ja) | 新しい漬け物及びその製法 | |
CN109619259A (zh) | 一种西瓜牛奶糖果及其制备方法 | |
KR102326118B1 (ko) | 고추장 제조 방법 및 이에 의해 제조된 고추장 | |
CN103461449B (zh) | 一种泥螺饼干及其制作方法 | |
CN102461705A (zh) | 刺梨果蜜饯及其制备方法 | |
CN106754061A (zh) | 一种紫米薏仁甜白酒加工工艺 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171229 |