CN107712600A - 一种泡米花及其制备方法 - Google Patents
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Abstract
本发明涉及一种泡米花及其制备方法。泡米花,按重量份计,包括米花100份,红糖63‑68份,红枣粉3‑6份,生姜粉2‑2.5份,山楂粉2‑3份,陈皮粉2‑3份,甘草粉1‑2份,阿胶0.4‑0.6份,水N份。本发明采用以糯米为原料,经过淘洗、浸泡、蒸熟、风干、炒制得米花;再以红糖、生姜、红枣、山楂、陈皮、阿胶等为原料,制得膏状料包或者与米花相混合成混合物;用覆膜纸杯包装,得成品,用开水冲泡即可食用。产品保留了各种原材料的活性营养成份,和各种矿物质、微量元素;口感糯甜、爽滑、有嚼劲,姜、糖、枣馥香四溢的特点;并有携带、冲泡方便、充饥裹腹等优点;更有一定营养、滋补、保健价值;且配料讲究、配比科学。
Description
技术领域
本发明属于食品加工领域,尤其涉及一种营养泡米花及其制备方法。
背景技术
米花是一种常见的小吃和食品,米花是经过将米进行膨化后得到的一种食品,其更有利于人体对其营养物质的吸收和消化利用。专利公开号为CN10144977A,专利名称为“炒米花制作工艺”的专利申请公开了一种米花的制作工艺,其工艺流程包括选料、浸泡、蒸制、烘干、手工磨粒、复晒、储存、砂石伴油炒制、过筛取砂和计量包装等一系列工序。虽然其保质期长、营养成分全面,但其始终为米花本身营养元素所限制,并不能提高其利用率,且米花作为单一食品,根据营养学上均衡互补的原理,单一的米花食用,其利用率虽有所提高,但其始终有限,造成一定营养元素的浪费。且现有的米花口味单一,并不能满足更多消费者的需求。且现有食品市场,并没有泡米花包装食品,米花储藏、食用也颇为不便。
发明内容
针对以上现有技术中的不足,本发明的目的在于提供一种提高米花营养元素利用率、强化营养、便于储存、食用的营养泡米花及泡米花杯装产品的制作方法。
本发明的技术方案如下:
本发明提供了一种泡米花,按重量份计,包括米花100份,红糖63-68份,红枣粉3-6份,生姜粉2-2.5份,山楂粉2-3份,陈皮粉2-3份,甘草粉1-2份,阿胶0.4-0.6份,水N份。
进一步,所述泡米花中水份含量为1-3份。
本发明还涉及到一种制备含水量按重量配比为1-3份的杯状泡米花的方法,制作步骤如下:
A、米花制备
将市售糯米上振动筛,筛选出杂物和碎米,再用清水淘洗干净,将糯米蒸熟冷却,待散籽后微风吹干,得阴米备用;将盐砂在大铁锅内炒至180℃时,放入适量阴米,炒制成米花,过筛筛出米花,冷却至常温,备用;
B、配料制备:
将市售红糖碾碎为细粉,备用;
将市售红枣去核,山楂去核、生姜切片,将红枣、山楂、生姜、陈皮、甘草和阿胶分别送入烘箱,在80℃温度下烘干,分别上粉碎机,细碎机,通过100目筛子过筛获得干粉,备用;
C、将米花、红枣、山楂、生姜、陈皮、甘草和阿胶按照比例进行调配并混匀、灭菌;
D、包装、检验,将备用的步骤C中的混合物,定量装入纸杯中,封盖,覆外膜,检验,装箱即可。
更进一步,在步骤A中,糯米蒸制前,先将糯米在水中浸泡24小时。
更进一步,纸杯为400ML,混合物质量为80g。
进一步,所述泡米花中水含量为65-70份。
本发明还涉及到一种制备含水量按重量配比为65-70份的杯状泡米花的方法,包括如下步骤:
1)米花制备
将市售糯米上振动筛,筛选出杂物和碎米,再用清水淘洗干净,将糯米蒸熟冷却,待散籽后微风吹干,得阴米备用;将盐砂在大铁锅内炒至180℃时,放入适量阴米,炒制成米花,过筛筛出米花,冷却至常温,定量包装为袋装米花,灭菌,备用;
2)料包制备:
将市售红糖加水熬制成红糖糖浆,备用;
将市售阿胶,在容器中隔水加热,混合成阿胶液,备用;
将市售红枣去核,山楂去核、生姜切片,将红枣、山楂、生姜、陈皮和甘草分别送入烘箱,在80℃温度下烘干,分别上粉碎机,细碎机,通过100目筛子过筛获得干粉,备用;
将备用的红糖糖浆按配方重量比例称取,在熬糖锅内加热至80-90℃时,按比例分别加入红枣干粉,生姜干粉,山楂干粉,陈皮干粉,甘草干粉和阿胶液,恒温90℃搅拌30分钟成膏状后,迅速冷却至45℃,送入灌装机中,定量包装为袋装料包后,灭菌,备用;
3)包装、封盖、检验:将备用的步骤A中的袋装米花和步骤B中的袋装料包,装入纸杯中,封盖,覆外膜,检验后,装箱即可。
更进一步,在步骤1)中,糯米蒸制前,先将糯米在水中浸泡24小时。
更进一步,在步骤2)中红糖糖浆含红糖的重量比为75%,阿胶液含阿胶的重量比为20%。
更进一步,在步骤1)中的袋装米花为50g,步骤2)中的袋装料包为30g,步骤3)中纸杯为400ML。
本发明采用以糯米为原料,经过筛选、淘洗、浸泡、沥干、蒸熟、冷却、散籽、风干得阴米,盐砂铁锅炒制得米花;再以红糖、生姜、山楂、陈皮、红枣、甘草、阿胶为原料,制得膏状料包或者与米花混合制得混合物;用覆膜纸杯包装,经检验合格后得成品;用开水冲泡即可食用的新工艺。
产品保留了各种原材料的活性营养成份,和各种矿物质、微量元素,强化了营养;口感糯甜、爽滑、有嚼劲,姜、糖、枣馥香四溢的特点;并有携带、冲泡方便、充饥裹腹等优点;更有一定营养、滋补、保健价值;且配料讲究、配比科学,利于“一镇一品”的规模化生产;产品属天然、绿色、健康的营养休闲食品。
具体实施方式
下面通过非限定的实施例对本发明作进一步的阐述。但是应该理解,这些描述只是示例的,而并非要限制本发明的范围。此外,在以下说明中,省略了对公知结构和技术的描述,以避免不必要地混淆本发明的概念。
实施例一
A、米花的制备:将市售糯米上振动筛,筛选出杂物和碎米,用清水淘洗干净,倒入容器中清水浸泡24小时,捞出沥干明水,上蒸笼蒸熟后,摊放在凉床上,进行冷却;待冷却散籽后,微风吹干得阴米装袋备用;
将盐砂在大铁锅内炒至180℃时,放入适量阴米,炒制成米花,用筛子晒去盐砂、捞出、摊放在凉床上;待冷却至常温时,上包装机,用食品用包装袋,定量50克袋包封口后,放入周转箱中备用。
B、营养料包的制备:将市售红糖称取75kg放入熬糖锅内,再称取25kg纯净水加入锅中,加热至沸,撇去泡沫,得75%的红糖糖浆,趁热盛入容器中备用将市售阿胶一份,称取2kg,纯净水10kg,放入容器中,隔水加热至阿胶完全溶化,混合成含20%的阿胶成分的阿胶液备用;
将市售红枣(去核)、生姜(切片)、甘草分别送入烘箱内,在80℃温度下烘干后,分别上粉碎机,细碎机,过100目筛得干粉,分别装袋备用;
将备用的红糖糖浆,按配方称取84kg,在熬糖锅内加热至90℃时,加入称取好的红枣干粉3kg,生姜干粉2kg,甘草干粉1kg,阿胶稀释液3kg,恒温90℃搅拌30分钟成膏状后,迅速冷却至45℃时,送入灌装机中,按每袋30克定量包装后,再送入杀菌机中灭菌,待检验合格后,装入周转箱备用;
C、包装、封盖、检验:将备用的袋装米花,和袋装营养料包,在包装流水线上,用定容为400ml的覆膜纸杯,先装米花袋,再装营养料包的顺序,装入纸杯中,封盖,覆外膜,检验合格后,装箱即可。
实施例二
A、米花的制备:将市售糯米上振动筛,筛选出杂物和碎米,用清水淘洗干净,倒入容器中清水浸泡24小时,捞出沥干明水,上蒸笼蒸熟后,摊放在凉床上,进行冷却;待冷却散籽后,微风吹干得阴米装袋备用;
将盐砂在大铁锅内炒至180℃时,放入适量阴米,炒制成米花,用筛子晒去盐砂、捞出、摊放在凉床上;待冷却至常温时,上包装机,用食品用包装袋,定量50克袋包封口后,放入周转箱中备用。
B、营养料包的制备:将市售红糖称取75kg放入熬糖锅内,再称取25kg纯净水加入锅中,加热至沸,撇去泡沫,得75%的红糖糖浆,趁热盛入容器中备用;
将市售红枣(去核),山楂(去核)、生姜(切片)、陈皮分别送入烘箱内,在80℃温度下烘干后,分别上粉碎机,细碎机,过100目筛得干粉,分别装袋备用;
将备用的红糖糖浆,按配方称取87.5kg,在熬糖锅内加热至90℃时,加入称取好的红枣干粉6kg,生姜干粉2.5kg,山楂干粉2kg,陈皮干粉2kg,恒温90℃搅拌30分钟成膏状后,迅速冷却至45℃时,送入灌装机中,按每袋30克定量包装后,再送入杀菌机中灭菌,待检验合格后,装入周转箱备用;
C、包装、封盖、检验:将备用的袋装米花,和袋装营养料包,在包装流水线上,用定容为400ml的覆膜纸杯,先装米花袋,再装营养料包的顺序,装入纸杯中,封盖,覆外膜,检验合格后,装箱即可。
实施例三
A、米花的制备:将市售糯米上振动筛,筛选出杂物和碎米,用清水淘洗干净,倒入容器中清水浸泡24小时,捞出沥干明水,上蒸笼蒸熟后,摊放在凉床上,进行冷却;待冷却散籽后,微风吹干得阴米装袋备用;
将盐砂在大铁锅内炒至180℃时,放入适量阴米,炒制成米花,过筛筛出米花、捞出、摊放在凉床上;待冷却至常温时,上包装机,用食品用包装袋,定量50克袋包封口后,放入周转箱中备用。
B、营养料包的制备:将市售红糖称取75kg放入熬糖锅内,再称取25kg纯净水加入锅中,加热至沸,撇去泡沫,得75%的红糖糖浆,趁热盛入容器中备用;
将市售红枣(去核),生姜(切片),分别送入烘箱内,在80℃温度下烘干后,分别上粉碎机,细碎机,过100目筛得干粉,分别装袋备用;
将备用的红糖糖浆,按配方称取92kg,在熬糖锅内加热至90℃时,加入称取好的红枣干粉6kg,生姜干粉3kg,恒温90℃搅拌30分钟成膏状后,迅速冷却至45℃时,送入灌装机中,按每袋30克定量包装后,再送入杀菌机中灭菌,待检验合格后,装入周转箱备用;
C、包装、封盖、检验:将备用的袋装米花,和袋装营养料包,在包装流水线上,用定容为400ml的覆膜纸杯,先装米花袋,再装营养料包的顺序,装入纸杯中,封盖,覆外膜,检验合格后,装箱即可。
实施例四
A、米花制备
米花的制备:将市售糯米上振动筛,筛选出杂物和碎米,用清水淘洗干净,倒入容器中清水浸泡24小时,捞出沥干明水,上蒸笼蒸熟后,摊放在凉床上,进行冷却;待冷却散籽后,微风吹干得阴米装袋备用;
将盐砂在大铁锅内炒至180℃时,放入适量阴米,炒制成米花,过筛筛出米花,捞出、摊放在凉床上;冷却至常温,备用;
B、配料制备:
将市售红糖碾碎为细粉,备用;
将市售红枣去核,山楂去核、生姜切片,将红枣、山楂、生姜、陈皮、甘草和阿胶分别送入烘箱,在80℃温度下烘干,分别上粉碎机,细碎机,通过100目筛子过筛获得干粉,备用;
将备用的米花称取100kg,加入称取好的红糖65kg、红枣干粉5kg,生姜干粉3kg、山楂干粉3kg、陈皮干粉3kg、甘草干粉2kg和阿胶干粉0.4kg,混合拌匀,送入灌装机中;
C、包装、封盖、检验:在包装流水线上,用定容为400ml的覆膜纸杯,按每杯80克定量包装后,再送入杀菌机中灭菌,封盖,覆外膜,检验合格后,装箱即可。
红糖含有人体不可缺少的核黄酸、胡萝卜素、烟酸、和微量元素锰、锌、铬等;生姜对人的心脏和血管有一定的刺激作用,食用生姜能加快血液循环,喝点姜糖水能驱除体内风寒,还能温暖身体,防止感冒;红枣有提高人体免疫力、防癌、抗癌,降血压,降胆固醇,保肝护肝之功效;陈皮具有理气降逆,调中开胃,燥湿化痰之功。《日用本草》说陈皮“能散能泻、能温能补,能消膈气,化痰涎、和脾,上嗽,通五淋”;山楂具有降压、降脂、抗氧化,增强免疫力,预防肝癌,活血化瘀的作用;阿胶有提高免疫力、补血、益智健脑,缓延衰老,抗癌、美容养颜、补钙等作用。产品保留了各种原材料的活性营养成份,和各种矿物质、微量元素,强化了营养。
以上这些实施例应理解为仅用于说明本发明而不用于限制本发明的保护范围。在阅读了本发明的记载的内容之后,技术人员可以对本发明作各种改动或修改,这些等效变化和修饰同样落入本发明权利要求所限定的范围。
Claims (10)
1.一种泡米花,其特征在于,按重量份计,包括米花100份,红糖63-68份,红枣粉3-6份,生姜粉2-2.5份,山楂粉2-3份,陈皮粉2-3份,甘草粉1-2份,阿胶0.4-0.6份,水N份。
2.如权利要求1所述的一种泡米花,其特征在于,所述水为1-3份。
3.制备权利要求2所述的一种泡米花的方法,其特征在于,包括如下步骤:
A、米花制备
将糯米蒸熟冷却,待散籽后微风吹干,得阴米备用;将盐砂在大铁锅内炒至180℃时,放入适量阴米,炒制成米花,过筛筛出米花,冷却至常温,备用;
B、配料制备:
将市售红糖碾碎为细粉,备用;
将市售红枣去核,山楂去核、生姜切片,将红枣、山楂、生姜、陈皮、甘草和阿胶分别送入烘箱,在80℃温度下烘干,分别上粉碎机,细碎机,通过100目筛子过筛获得干粉,备用;
C、将米花、红枣、山楂、生姜、陈皮、甘草和阿胶按照比例进行调配并混匀、灭菌;
D、包装、检验,将备用的步骤C中的混合物,定量装入纸杯中,封盖,覆外膜,检验,装箱即可。
4.如权利要求3所述的泡米花的制备方法,其特征在于,在步骤A中,糯米蒸制前,先将糯米在水中浸泡24小时。
5.如权利要求3或4所述的泡米花的制备方法,其特征在于,在步骤D中,纸杯为400ML,混合物质量为80g。
6.如权利要求1所述的一种泡米花,其特征在于,所述水为65-70份。
7.制备权利要求6所述的一种泡米花的方法,其特征在于,包括如下步骤:
1)米花制备
将糯米蒸熟冷却,待散籽后微风吹干,得阴米备用;将盐砂在大铁锅内炒至180℃时,放入适量阴米,炒制成米花,过筛筛出米花,冷却至常温,定量包装为袋装米花,灭菌,备用;
2)料包制备:
将市售红糖加水熬制成红糖糖浆,备用;
将市售阿胶,在容器中隔水加热,混合成阿胶液,备用;
将市售红枣去核,山楂去核、生姜切片,将红枣、山楂、生姜、陈皮和甘草分别送入烘箱,在80℃温度下烘干,分别上粉碎机,细碎机,通过100目筛子过筛获得干粉,备用;
将备用的红糖糖浆按配方重量比例称取,在熬糖锅内加热至80-90℃时,按比例分别加入红枣干粉,生姜干粉,山楂干粉,陈皮干粉,甘草干粉和阿胶液,恒温90℃搅拌30分钟成膏状后,迅速冷却至45℃,送入灌装机中,定量包装为袋装料包后,灭菌,备用;
3)包装、封盖、检验:将备用的步骤A中的袋装米花和步骤B中的袋装料包,装入纸杯中,封盖,覆外膜,检验后,装箱即可。
8.如权利要求7所述的泡米花的制备方法,其特征在于,在步骤1)中,糯米蒸制前,先将糯米在水中浸泡24小时。
9.如权利要求7所述的泡米花的制备方法,其特征在于,在步骤2)中红糖糖浆含红糖的重量比为75%,阿胶液含阿胶的重量比为20%。
10.如权利要求7所述的泡米花的制备方法,其特征在于,在步骤1)中的袋装米花为50g,步骤2)中的袋装料包为30g,步骤3)中纸杯为400ML。
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