CN101946926B - Method for preparing amber walnut kernel - Google Patents
Method for preparing amber walnut kernel Download PDFInfo
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- CN101946926B CN101946926B CN2010102741857A CN201010274185A CN101946926B CN 101946926 B CN101946926 B CN 101946926B CN 2010102741857 A CN2010102741857 A CN 2010102741857A CN 201010274185 A CN201010274185 A CN 201010274185A CN 101946926 B CN101946926 B CN 101946926B
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- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
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- 229930003427 Vitamin E Natural products 0.000 description 1
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- 125000001931 aliphatic group Chemical group 0.000 description 1
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- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
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- 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
- 230000000968 intestinal effect Effects 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
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- 235000013622 meat product Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
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- 230000001681 protective effect Effects 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a method for preparing amber walnut kernel, comprising the following steps: blending 1000g of walnut kernel, 50-100g of white sugar, 25-50g of water, 45-60g of edible oil and 0.009-0.011g of citric acid, bleaching the walnut kernel, draining and drying, coating sugar, frying, draining the oil, cooling and packaging to obtain the finished product. The method optimizes the technological parameters of each step, and has simple preparation, short processing time and high yield. The prepared amber walnut kernel not only keeps the rich nutrition of the walnut kernel, but also has bright color, uniform sugar coating, proper sweetness, uniform frying, crisp mouth feel, low crushing rate and perfect color, fragrance and taste.
Description
Technical field
The present invention relates to food processing technology field, especially the preparation method of walnut kernel.
Background technology
Walnut kernel is nutritious; Fat content is up to 65% to 80%, and the aliphatic acid great majority are linoleic acid plus linolenic acid, and protein content is 17% to 22%; Carbohydrate content is 6% to 10%; And containing vitamin A, B1, B2, B5, E and mineral calcium, magnesium, iron, phosphorus, iodine, zinc, chromium etc., the content with phosphorus is the highest especially, accounts for 58% of total mineral content.Walnut kernel also has very high medical value and beautification function.The phosphatide that it contains has good protective effect to cranial nerve.So often eat the walnut goods, can make application on human skin moist, to the absorption, artery sclerosis, hypertension, coronary heart disease and the elderly that reduce intestinal cholesterol are anti-ageing good effect arranged all.
The amber sugar coated walnut meat that prior art is made, because technology is perfect inadequately, the amber sugar coated walnut meat product of producing not only color and luster is dim; The sugar-coat became uneven, fried system is inhomogeneous, and broken benevolence is many; Color all is difficult to satisfy consumer's requirement, and nutrient loss is more.
Summary of the invention
The object of the invention is just in order to solve the deficiency that prior art exists; Provide a kind of and not only can keep the nutritional labeling of walnut kernel preferably, and the walnut kernel sugar-coat thickness that makes evenly, fried system evenly, vivid, the broken benevolence of color and luster is few and the preparation method of all good amber sugar coated walnut meats of color.
The objective of the invention is to realize through following technical scheme.
A kind of preparation method of amber sugar coated walnut meat, method is following:
1. select materials and prepare burden: walnut kernel 1000g, white granulated sugar 50～100 g, water 25～50 g, edible oil 45～60 g, citric acid 0.009～0.011 g; Walnut kernel is through 0.4 ~ 0.8cm hole sizer sieve that shakes, and defective benevolence such as remove broken, worm, go rotten, and blanking impurity are removed fragmentation nucleus peach kernel skin again;
2. rinsing: earlier the walnut kernel of choosing is dropped into tank and clean; Again the ratio of the walnut kernel of cleaning according to walnut kernel: water=3:1 ~ 6:1 dropped into tank and feed ozone gas; Soaked 1～5 minute, disinfection is also sloughed astringent taste, ozone generating capacity 0.5 ~ 10 Grams Per Hour;
3. draining and drying: the walnut kernel that rinsing is good is pulled the cloth bag of packing into out, drops into centrifuge and dries 1～2 minute;
4. cover is sugared: white granulated sugar and water are put into pot, be heated to the white sugar off-bottom, add citric acid again, be stirred to off-bottom; Then walnut kernel is dropped into liquid glucose and stir, seethe with excitement and pull drop out after 3 ~ 5 minutes and remove unnecessary liquid glucose;
5. fried: the walnut kernel that will overlap sugar is put into deep fryer and is carried out friedly, and 120 °～150 ° C of oil temperature, are amber to the walnut kernel color and luster is limpid at 2～4 minutes fried time;
6. drop oil and cooling: will explode good walnut kernel and pour in the centrifuge, get rid of oil while hot 1～2 minute, and disperse then to spread out on the stainless steel workbench, and be cooled to sugar-coat and solidify.
Edible oil of the present invention is one or more the miscella in soybean oil, peanut oil, the rapeseed oil.
The inventive method has been optimized the technical data of each link, and method is reasonable, and preparation method is easy, and process time is short, and yield rate is high.The amber sugar coated walnut meat of making has not only kept the abundant nutrition of walnut kernel preferably, and color and luster is vivid, the sugar-coat thickness is even, and sugariness is moderate, and fried system is even, and mouthfeel is crisp, and kernel breaking rate is low, and color is all good.
When adopting the inventive method to make amber sugar coated walnut meat, adopt fried mixed system, can further enrich the nutritional labeling of walnut kernel product.
The specific embodiment
Embodiment one
The preparation method of amber sugar coated walnut meat is following:
1. select materials and prepare burden: walnut kernel 1000g, white granulated sugar 50～100 g, water 25～50 g, edible oil 45～60 g, citric acid 0.009～0.011 g; Walnut kernel is through 0.4 ~ 0.8cm hole sizer sieve that shakes, and defective benevolence such as remove broken, worm, go rotten, and blanking impurity are blown away fragmentation nucleus peach kernel skin with hair-dryer again;
Edible oil can be one or more the miscella in soybean oil, peanut oil, the rapeseed oil.Walnut kernel requires full, plants skin and is yellowish-brown, and the nothing Kazakhstan is lost or be rotten; Sugar is commercially available white granulated sugar, and look white, nothing hardens; Water can be used running water; Citric acid is the delicatessen food additive.
2. rinsing: earlier the walnut kernel of choosing is dropped into tank and clean,, can change water and wash once more for guaranteeing cleaning quality.Again the ratio of the walnut kernel of cleaning according to walnut kernel: water=3:1 ~ 6:1 dropped into tank and feed ozone gas, soaked 1～5 minute, disinfection is also sloughed astringent taste, ozone generating capacity 0.5 ~ 10 Grams Per Hour.Water can be with the pure water of running water or purified filtration, mineral water etc.
3. draining and drying: the walnut kernel that rinsing is good is pulled the cloth bag of packing into out, drops into centrifuge and dries 1～2 minute.
4. cover is sugared: white granulated sugar and water are put into pot, sugar: water=2:1 ~ 4:1 is heated to the white sugar off-bottom; Add citric acid again, be stirred to off-bottom; Then walnut kernel is dropped into liquid glucose and stir, liquid glucose: walnut kernel=2:1 ~ 4:1 is heated to boiling and pulls drop out after 3 ~ 5 minutes and remove unnecessary liquid glucose.
5. fried: the walnut kernel that will overlap sugar is put into deep fryer and is carried out friedly, and 120 °～150 ° C of oil temperature, are amber to the walnut kernel color and luster is limpid at 2～4 minutes fried time.In frying course, will constantly stir walnut kernel, so that the oil temperature is even up and down, the walnut kernel color and luster is consistent, requires even fried the passing through of walnut kernel, and is non-burnt.
6. drop oil and blast-cold: will explode good walnut kernel and pour in the centrifuge, get rid of oil while hot 1～2 minute, and disperse then to spread out on the stainless steel workbench, blower fan is cooled to sugar-coat and solidifies.
Embodiment two:
The preparation method of amber sugar coated walnut meat is following:
1. select materials and prepare burden: walnut kernel 1000g, white granulated sugar 50 g, water 25 g, soybean oil 45g, citric acid 0.009 g; Walnut kernel is through 0.4 ~ 0.8cm hole sizer sieve that shakes, and defective benevolence such as remove broken, worm, go rotten, and manual blanking bulk impurity are blown away fragmentation nucleus peach kernel skin with hair-dryer again;
2. rinsing: the walnut kernel of choosing is dropped into tank clean, again the ratio of the walnut kernel of cleaning according to walnut kernel: water=3:1 dropped into tank and feed ozone gas, soaked 4 minutes, disinfection is also sloughed astringent taste, ozone generating capacity 2 Grams Per Hours.
3. draining and drying: the walnut kernel that rinsing is good is pulled the cloth bag of packing into out, drops into centrifuge and dries 2 minutes.
4. cover is sugared: white granulated sugar and water are put into pot, be heated to the white sugar off-bottom; Add citric acid again, be stirred to off-bottom; Then walnut kernel is dropped into liquid glucose and stir, be heated to boiling and pull drop out after 4 minutes and remove unnecessary liquid glucose.
5. fried: the walnut kernel that will overlap sugar is put into deep fryer and is carried out friedly, and 120 °～150 ° C of oil temperature, are amber to the walnut kernel color and luster is limpid at 2～3 minutes fried time.
6. drop oil and blast-cold: will explode good walnut kernel and pour in the centrifuge, get rid of oil while hot 1 minute, and disperse then to spread out on the stainless steel workbench, blower fan cooling or natural room temperature are cooled to sugar-coat and solidify.
7. select, pack: the walnut kernel that color and luster is dark is excessively removed, and quantitatively takes by weighing and packs, can tinning, pack.
Embodiment three:
The preparation method of amber sugar coated walnut meat is following:
1. select materials and prepare burden: walnut kernel 1000g, white granulated sugar 80 g, water 30 g, rapeseed oil 25 g, soybean oil 25 g, citric acid 0.01 g; Walnut kernel is through 0.4 ~ 0.8cm hole sizer sieve that shakes, and defective benevolence such as remove broken, worm, go rotten, and blanking impurity are blown away fragmentation nucleus peach kernel skin with hair-dryer again;
2. rinsing: clean the walnut kernel of choosing, again the ratio of the walnut kernel of cleaning according to walnut kernel: water=4:1 dropped into tank and feed ozone gas, soaked 1 minute, disinfection is also sloughed astringent taste, ozone generating capacity 10 Grams Per Hours;
3. draining and drying: the walnut kernel that rinsing is good is pulled the cloth bag of packing into out, drops into centrifuge and dries 1 minute;
4. cover is sugared: white granulated sugar and water are put into pot, be heated to the white sugar off-bottom, add citric acid again, be stirred to off-bottom; Then walnut kernel is dropped into liquid glucose and stir, seethe with excitement and pull drop out after 3 minutes and remove unnecessary liquid glucose;
5. fried: the walnut kernel that will overlap sugar is put into deep fryer and is carried out friedly, and 120 °～150 ° C of oil temperature, are amber to the walnut kernel color and luster is limpid at 4 minutes fried time;
6. drop oil and blast-cold: will explode good walnut kernel and pour in the centrifuge, get rid of oil while hot 1 minute, and disperse then to spread out on the stainless steel workbench, and be cooled to sugar-coat and solidify.
7. select, pack: the walnut kernel that color and luster is dark is excessively removed, and takes by weighing walnut kernel by every jar of 125g+-5%, and tinning is sealed, warehouse-in.
Embodiment four
The preparation method of amber sugar coated walnut meat is following:
1. select materials and prepare burden: walnut kernel 1000g, white granulated sugar 100 g, water 50 g, peanut oil 60 g, citric acid 0.011 g; Walnut kernel is through 0.4 ~ 0.8cm hole sizer sieve that shakes, and defective benevolence such as remove broken, worm, go rotten, and blanking impurity are blown away fragmentation nucleus peach kernel skin again;
2. rinsing: clean the walnut kernel of choosing, again the ratio of the walnut kernel of cleaning according to walnut kernel: water=6:1 dropped into tank and feed ozone gas, soaked 5 minutes, disinfection is also sloughed astringent taste, ozone generating capacity 0.5 Grams Per Hour;
3. draining and drying: the walnut kernel that rinsing is good is pulled the cloth bag of packing into out, drops into centrifuge and dries 1～2 minute;
4. cover is sugared: white granulated sugar and water are put into pot, be heated to the white sugar off-bottom, add citric acid again, be stirred to off-bottom; Then walnut kernel is dropped into liquid glucose and stir, seethe with excitement and pull drop out after 3 ~ 5 minutes and remove unnecessary liquid glucose;
5. fried: the walnut kernel that will overlap sugar is put into deep fryer and is carried out friedly, and 120 °～150 ° C of oil temperature, are amber to the walnut kernel color and luster is limpid at 2～4 minutes fried time;
6. drop oil and blast-cold: will explode good walnut kernel and pour in the centrifuge, get rid of oil while hot 1～2 minute, and disperse then to spread out on the stainless steel workbench, and be cooled to sugar-coat and solidify.
Claims (2)
1. the preparation method of an amber sugar coated walnut meat is characterized in that, method is following:
1. select materials and prepare burden: walnut kernel 1000g, white granulated sugar 50～100 g, water 25～50 g, edible oil 45～60 g, citric acid 0.009～0.011 g; Walnut kernel is through 0.4 ~ 0.8cm hole sizer sieve that shakes, and removes broken, worm, the defective benevolence of going rotten, and blanking impurity, removes fragmentation nucleus peach kernel skin again;
2. rinsing: earlier the walnut kernel of choosing is dropped into tank and clean; Again the ratio of the walnut kernel of cleaning according to walnut kernel: water=3:1 ~ 6:1 dropped into tank and feed ozone gas; Soaked 1～5 minute, disinfection is also sloughed astringent taste, ozone generating capacity 0.5 ~ 10 Grams Per Hour;
3. draining and drying: the walnut kernel that rinsing is good is pulled the cloth bag of packing into out, drops into centrifuge and dries 1～2 minute;
4. cover is sugared: white granulated sugar and water are put into pot, be heated to the white sugar off-bottom, add citric acid again, be stirred to off-bottom; Then walnut kernel is dropped into liquid glucose and stir, seethe with excitement and pull drop out after 3 ~ 5 minutes and remove unnecessary liquid glucose;
5. fried: the walnut kernel that will overlap sugar is put into deep fryer and is carried out friedly, and 120 °～150 ° C of oil temperature, are amber to the walnut kernel color and luster is limpid at 2～4 minutes fried time;
6. drop oil and cooling: will explode good walnut kernel and pour in the centrifuge, get rid of oil while hot 1～2 minute, and disperse then to spread out on the stainless steel workbench, and be cooled to sugar-coat and solidify.
2. the preparation method of a kind of amber sugar coated walnut meat according to claim 1 is characterized in that, described edible oil is one or more the miscella in soybean oil, peanut oil, the rapeseed oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102741857A CN101946926B (en) | 2010-09-07 | 2010-09-07 | Method for preparing amber walnut kernel |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102741857A CN101946926B (en) | 2010-09-07 | 2010-09-07 | Method for preparing amber walnut kernel |
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| CN101946926A CN101946926A (en) | 2011-01-19 |
| CN101946926B true CN101946926B (en) | 2012-08-15 |
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| CN102960787A (en) * | 2012-11-16 | 2013-03-13 | 葛伟 | Manufacturing method of amber sugar coated walnut meat |
| CN103393164A (en) * | 2013-07-11 | 2013-11-20 | 安徽詹氏食品有限公司 | Sugar-coated nut and preparation method thereof |
| CN104207229B (en) * | 2014-08-20 | 2016-06-22 | 四川大学 | A kind of preparation method of novel amber walnut meat |
| CN104323350B (en) * | 2014-11-24 | 2017-04-05 | 山东省农业科学院农产品研究所 | A kind of manufacture method of amber sugar coated walnut meat |
| CN104522837B (en) * | 2014-12-11 | 2018-01-05 | 山东秦老太食品有限公司 | The embedding anti-oxidation treatment method of nut in a kind of millet paste |
| CN105533604A (en) * | 2015-11-27 | 2016-05-04 | 三只松鼠股份有限公司 | Amber liked nut and processing technology thereof |
| CN105595285A (en) * | 2015-12-19 | 2016-05-25 | 福建东方食品集团有限公司 | High-quality fried walnut and processing and storage method thereof |
| CN105707817A (en) * | 2016-03-21 | 2016-06-29 | 蒲县正茂核桃综合加工有限公司 | Making method for amber sugar coated walnut meat |
| CN107484865A (en) * | 2017-07-27 | 2017-12-19 | 东阿阿胶股份有限公司 | A kind of donkey-hide gelatin amber sugar coated walnut meat and preparation method thereof |
| CN109170772A (en) * | 2018-09-25 | 2019-01-11 | 云南省林业科学院 | A kind of fragrant walnut kernel processing method of silver |
| CN109548946A (en) * | 2018-10-29 | 2019-04-02 | 武威福民汇科技开发有限公司 | A kind of processing method of amber sugar coated walnut meat |
| CN109527498A (en) * | 2018-12-27 | 2019-03-29 | 杨满辉 | A kind of processing method of crisp walnut |
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